Moscato Mom

Slow Cooker Short Ribs with Gravy

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Slow cooker short ribs are an easy keto meal you can make that tastes amazing! Simple ingredients and simple steps make this restaurant quality dish! 

slow cooker short ribs

My husband loves braised short ribs at restaurants, so I was determined to learn how to make them at home.

I was actually surprised how tasty these slow cooker short ribs were with such simple ingredients.

slow cooker braised short ribs

These do take a little more "work" than just tossing into the slow cooker, but braising them is worth the time - it gives them so much more flavor!

And the gravy is amazing. I even poured it over my friend Trisha's Loaded Cauliflower Casserole side dish - so delish! 

slow cooker short ribs recipe

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Slow Cooker Braised Short Ribs has 4 net carbs, 5 total carbs, 1 g fiber, 21 g fat, 22 g protein, and 332 calories. This gives it an "A" rating.

Keto Slow Cooker Braised Short Ribs with Gravy

Serves 6

Ingredients:

  • 2-3 lbs. Boneless short ribs
  • 1 tablespoon Olive oil
  • 1 Large onion chopped
  • 2 Bay leaves whole
  • 1 tablespoon Tomato paste
  • 2 tablespoon Dijon mustard
  • 3 teaspoon Beef bouillon powder
  • 2 teaspoon Chopped fresh thyme
  • 1 c Red cooking wine
  • Salt and pepper to taste
  • ½ c. Heavy whipping cream

How To Make Slow Cooker Short Ribs:

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides. Place them into the bottom of a slow cooker pot when you have finished.

In a mixing bowl, add 2 tbsp of dijon mustard.

Add in 1 tablespoon tomato paste, 2 tsp fresh chopped thyme and 3 teaspoon of beef bouillon powder.

Pour in 1 cup of red wine, and whisk all of the ingredients together well.

Place two whole bay leaves in the slow cooker.

Pour the red wine mixture over top of the meat, place the lid on the slow cooker, and cook on low heat for 8 hours.

For this slow cooker short ribs recipe, low temperature is best. You may be able to substitute a higher temperature for a shorter amount of time, but your meat may not be as tender.

Once finished, remove the meat from the slow cooker, and pour the juices into a skillet over medium heat.

Pour in ½ cup of heavy whipping cream, and whisk the sauce well.

Bring the sauce to a boil, and then reduce the heat to medium again. Cook down until the gravy reaches the desired consistency.

easy slow cooker short ribs

I am confident with one taste you will make these slow cooker short ribs a part of your regular recipe rotation!

Keto Slow Cooker Braised Short Ribs with Gravy

Keto Slow Cooker Braised Short Ribs with Gravy

Slow cooker short ribs are an easy keto meal you can make that tastes amazing! Simple ingredients and simple steps make this restaurant quality dish! 

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 2 lbs. Boneless short ribs
  • 1 tablespoon Olive oil
  • 1 Large onion chopped
  • 2 Bay leaves whole
  • 1 tablespoon Tomato paste
  • 2 tablespoon Dijon mustard
  • 3 teaspoon Beef bouillon powder
  • 2 teaspoon Chopped fresh thyme
  • 1 c Red cooking wine
  • Salt and pepper to taste
  • ½ c. Heavy whipping cream

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  2. Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides. Place them into the bottom of a slow cooker pot when you have finished.
  3. In a mixing bowl, add 2 tablespoon of dijon mustard.
  4. Add in 1 tablespoon tomato paste, 2 teaspoon fresh chopped thyme and 3 teaspoon of beef bouillon powder.
  5. Pour in 1 cup of red wine, and whisk all of the ingredients together well.
  6. Place two whole bay leaves in the slow cooker.
  7. Pour the red wine mixture over top of the meat, place the lid on the slow cooker, and cook on low heat for 8 hours.

Notes

For this slow cooker short ribs recipe, low temperature is best. You may be able to substitute a higher temperature for a shorter amount of time, but your meat may not be as tender.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 332Total Fat: 21gCholesterol: 174mgSodium: 458mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 22g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

Cuisine: American / Category: Keto Recipes

LOVE IT? PIN ME FOR LATER! 

slow cooker short ribs

Simple Keto Pumpkin Soup

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Fall has finally arrived and I am celebrating with a piping hot bowl of Keto Pumpkin Soup! Nothing says fall like a warm creamy bowl of soup and this one is low carb and absolutely delicious!

This Keto Pumpkin Soup Recipe can be served hot or cold with your favorite keto bread for a filling meal that will not blow your macros.

You can even make this a vegan pumpkin soup by using oil in place of butter and a vegan vegetable broth in place of the bone broth. 

pumpkin soup recipes

You can use a canned pumpkin puree or simply roast your own pumpkin in the oven and put in your blender until smooth. 

This is great for what to do with all of those pumpkins you meant to carve for Halloween... 

You can also make this keto pumpkin soup in the crockpot, but I do suggest still sautéing the onions and spices together before tossing everything in.

The flavors just seem to come out better when you do!

If you want an even more creamy pumpkin soup, add in ½ cup heavy whipping cream!

Either way, this delicious pumpkin soup will be a crowd-pleaser for sure!

MACROS

I plugged this recipe into my favorite keto app - Carb Manager - and it calculated the following macros. Each serving of this pumpkin soup has:

  • 5 g net/total carbs
  • 1 g fiber
  • 4 g fat
  • 6 g protein
  • 77 calories

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pumpkin Soup

Ingredients:

  • 2 tbsp. Butter
  • 1 c. Onion chopped
  • 1 Clove garlic minced
  • 1 tsp. Fresh thyme
  • ¼ tsp. Cinnamon
  • Pinch of cayenne
  • 3 c. Bone Broth
  • 2 c. Pureed pumpkin
  • Freshly chopped parsley for garnish

How To Make Pumpkin Soup

Heat 2 tablespoon of butter in a large pot over medium-high heat.

Add the onions to the pot, and saute for 3-4 minutes until they become browned and tender.

Mix in the garlic, thyme, cinnamon and cayenne. Saute the mixture for an additional minute until the spices are fragrant.

Stir in 3 cups of bone broth.

If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth.

Add 2 cups of pureed pumpkin to the pot. Mix in salt and pepper to taste.

Bring the mixture to a boil, and then reduce the heat and simmer on medium-low for 20-30 minutes until the soup reaches a consistency you are happy with.

Serve hot or chilled with freshly chopped parsley for garnish.

Yield: 6

Simple Keto Pumpkin Soup

Simple Keto Pumpkin Soup

This Homemade Pumpkin Soup will warm you, heart and soul. Perfect low carb soup for these chilly winter nights.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp. Butter
  • 1 c. Onion chopped
  • 1 Clove garlic minced
  • 1 tsp. Fresh thyme
  • ¼ tsp. Cinnamon
  • Pinch of cayenne
  • 3 c. Bone broth
  • 2 c. Pureed pumpkin
  • Freshly chopped parsley for garnish

Instructions

  1. Heat 2 tablespoon of butter in a large pot over medium-high heat.
  2. Add the onions to the pot, and saute for 3-4 minutes until they become browned and tender.
  3. Mix in the garlic, thyme, cinnamon and cayenne. Saute the mixture for an additional minute until the spices are fragrant.
  4. Stir in 3 cups of bone broth.
  5. If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth.
  6. Add 2 cups of pureed pumpkin to the pot.
  7. Mix in salt and pepper to taste.
  8. Bring the mixture to a boil, and then reduce the heat and simmer on medium-low for 20-30 minutes until the soup reaches a consistency you are happy with.
  9. Serve hot or chilled with freshly chopped parsley for garnish.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 276mgCarbohydrates: 5gNet Carbohydrates: 5gFiber: 1gSugar: 4gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes
pumpkin soup recipe

Keto Caprese Stuffed Burgers

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One of my favorite things to eat since starting the ketogenic diet is a bacon cheeseburger bunless burger, but sometimes I like to switch it up a bit. These Keto Caprese Stuffed Burgers are perfect!

keto stuffed burgers

To give even more flavor to these keto stuffed burgers I used sundried tomatoes instead of fresh tomatoes - but you can really use whichever you prefer. 

How To Reheat Stuffed Burgers

This recipe makes 5 burgers - which is perfect for meal prepping for the week. 

To reheat simply cut a hole in the middle (or slice in half) and wrap with a wet paper towel. 

Microwave for 30 seconds until you reach the desired temperature. The paper towel should prevent your burger from drying out. 

stuffed burgers

MACROS

According to my favorite keto app - CarbManager - each burger has about:

  • 2 net carbs
  • 3 total carbs
  • 43 grams of fat
  • 36 grams of protein
  • 548 calories

That is a pretty keto pie chart! 

I love all things caprese and love that it is keto friendly! I even have my girls loving it once I got them hooked on this caprese appetizer - how cute are those ladybugs!?! 

I hope you enjoy these Caprese Stuffed Burgers and be sure to check out all of my other Keto Recipes! 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Caprese Stuffed Burgers

Serves 5

Ingredients:

  • 2 lb. Ground beef
  • 1 tbsp. Olive oil
  • Salt and pepper to taste
  • 1 tsp. Garlic powder
  • 1 tbsp. Balsamic vinegar
  • 1 c. Mozzarella cheese
  • 1 tablespoon Sundried tomatoes finely chopped
  • 1-2 tbsp. Fresh basil leaves chopped

How To Make Stuffed Burgers

Place the 2 lbs of ground beef into a large mixing bowl.

Add in salt and pepper to taste.

Sprinkle in 1 teaspoon of garlic powder.

Pour in 1 tablespoon of balsamic vinegar, and then mix the meat well using your hands.

Form a beef patty in the palm of your hand.

Cup your hand slightly and push down into the center to form a sort of bowl in the middle of the patty. Fill the center of the patty with a bit of mozzarella cheese.

Top the cheese with some chopped sundried tomato and fresh basil.

Place another pinch of mozzarella cheese on top, and then form a second smaller beef patty to fit on top of the fillings. Shape the edges of the patty together so that you have a nice stuffed beef patty with none of the fillings showing through.

Continue steps 5-8 with the remaining ground beef and fillings. When you are finished, you should have five equal stuffed patties.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the patties to it once hot, and cook them for about 5-6 minutes on each side, or until your desired level of doneness has been reached.

Wrap the burgers in lettuce leaves, slice in half, and serve with your favorite toppings or condiments.

Yield: 5

Keto Caprese Stuffed Burgers

Keto Caprese Stuffed Burgers

These Keto Caprese Stuffed Burgers will wow your tastebuds. Easy to make with almost perfect macros, these will satisfy any crowd.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 lb. Ground beef
  • 1 tbsp. Olive oil
  • Salt and pepper to taste
  • 1 tsp. Garlic powder
  • 1 tbsp. Balsamic vinegar
  • 1 c. Mozzarella cheese
  • 1 tablespoon Sundried tomatoes finely chopped
  • 1-2 tbsp. Fresh basil leaves chopped

Instructions

  1. Place the 2 lbs of ground beef into a large mixing bowl.
  2. Add in salt and pepper to taste.
  3. Sprinkle in 1 teaspoon of garlic powder.
  4. Pour in 1 tablespoon of balsamic vinegar, and then mix the meat well using your hands.
  5. Form a beef patty in the palm of your hand.
  6. Cup your hand slightly and push down into the center to form a sort of bowl in the middle of the patty. Fill the center of the patty with a bit of mozzarella cheese.
  7. Top the cheese with some chopped sundried tomato and fresh basil.
  8. Place another pinch of mozzarella cheese on top, and then form a second smaller beef patty to fit on top of the fillings. Shape the edges of the patty together so that you have a nice stuffed beef patty with none of the fillings showing through.
  9. Continue steps 5-8 with the remaining ground beef and fillings. When you are finished, you should have five equal stuffed patties.
  10. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the patties to it once hot, and cook them for about 5-6 minutes on each side, or until your desired level of doneness has been reached.
  11. Wrap the burgers in lettuce leaves, slice in half, and serve with your favorite toppings or condiments.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 548Total Fat: 43gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 179mgSodium: 367mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 36g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

LOVE IT? PIN ME FOR LATER! 

keto burger recipe

Best Keto Pork Chop Recipe

By 1 Comment

I have been on the hunt for the best pork chop recipe since my family has started complaining about eating "too much chicken" recently. I can not help it, there are so many easy keto chicken recipes out there! 

best pork chop recipe

To me, pork chops are all about the gravy - so creating a good keto pork chop gravy recipe was the goal. 

I used a thick cut for the best boneless pork chop recipe, but you can use thin and bone in cuts - again it is all about the gravy! 

These were a huge hit with my family and got away from the "too much chicken" argument. Plus we all had leftovers for lunch the next day- total win!

This Keto Pork Chops and Gravy Recipe goes fantastically well with my Roasted Balsamic Brussels Sprouts! So yum! 

You can scroll down for a printable version of this recipe! Enjoy!

Thick Cut Pork Chops in Parmesan Basil Cream Sauce

Serves 4

Ingredients:

  • 4 Thick cut boneless pork chops
  • 1 tbsp. Butter unsalted
  • 1 tbsp. Olive oil
  • 1 c. Chopped onion
  • 4 Cloves minced garlic
  • ½ c. Bone broth
  • 1 c. Heavy whipping cream
  • 1 tsp. Basil
  • 1 tsp. Garlic powder
  • ¾ c. Parmesan cheese
  • 2 tbsp. Chopped parsley
  • Salt and pepper to taste

Instructions:

Begin by heating up 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add salt and pepper to taste to both sides of the pork chops.

Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

Into the same skillet, add the chopped onion. Cook for 2-3 minutes until it begins to brown and turn tender.

Add in 4 cloves of minced garlic and cook for an additional 30 seconds.

Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens.

Pour in ½ cup of bone broth and 1 cup of heavy whipping cream.

Mix in 2 tablespoons of chopped parsley, and stir to combine.

Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Yield: 4

Thick Cut Pork Chops in Parmesan Basil Cream Sauce

best pork chop recipe

This is the Best Keto Pork Chops and Gravy Recipe you will ever try! Tender and delicious with a basil cream sauce will be a family favorite.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 Thick cut boneless pork chops
  • 1 tbsp. Butter unsalted
  • 1 tbsp. Olive oil
  • 1 c. Chopped onion
  • 4 Cloves minced garlic
  • ½ c. Bone broth
  • 1 c. Heavy whipping cream
  • 1 tsp. Basil
  • 1 tsp. Garlic powder
  • ¾ c. Parmesan cheese
  • 2 tbsp. Chopped parsley
  • Salt and pepper to taste

Instructions

  1. Begin by heating up 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add salt and pepper to taste to both sides of the pork chops.
  3. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.
  4. Into the same skillet, add the chopped onion. Cook for 2-3 minutes until it begins to brown and turn tender.
  5. Add in 4 cloves of minced garlic and cook for an additional 30 seconds.
  6. Pour in ½ cup of bone broth and 1 cup of heavy whipping cream.
  7. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens.
  8. Mix in 2 tablespoons of chopped parsley, and stir to combine.
  9. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 681Total Fat: 51gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 193mgSodium: 577mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 1gSugar: 5gProtein: 45g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

LOVE IT? PIN ME FOR LATER! 

One Pan Keto Sausage Skillet

By 4 Comments

I love one pan meals for an easy weeknight dinner. This One Pan Keto Italian Sausage Skillet is an easy go-to favorite that the whole family will love. 

keto sausage recipe

Since starting the keto diet I have tried to get a little more... creative with food. I had fallen into eating the same ole thing over and over and wanted to branch out.

I wanted to try something totally different from the norm, and I am a big fan of just kinda throwing things together. That is pretty much what this recipe is!

sausage recipes

There are not a lot of pork sausage recipes that I can say I really love - but this one is so easy and full of flavor that it tops my list for sure. 

Make sure you try this one and check out some of my other Easy Keto Recipes as well! 

italian sausage recipes

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Italian Sausage Skillet Meal has 6 net carbs, 8 total carbs, 2 g fiber, 55 g fat, 26 g protein, and 630 calories. This gives it an "A" rating!

One Pan Keto Italian Sausage Skillet Meal

Serves 6

Ingredients:

  • 2 lb. Italian sausage
  • 24 Cherry tomatoes
  • 4 c. Broccoli florets
  • ½ tsp. Thyme
  • 1 tsp. Basil
  • 1 tbsp. Olive oil
  • 2 tbsp. Butter
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions:

Begin by cutting the Italian sausage into bite sized pieces.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Once the skillet is hot, add in the Italian sausage, and cook for 8-10 minutes until completely cooked through.

italian sausage recipes

While the Italian sausage is cooking, lightly steam the broccoli on the stove top or in the microwave. You just want it to be crisp tender, so do not overcook.

When the sausage has finished cooking, pour off some of the extra grease if necessary. Add the steamed broccoli into the skillet, and gently stir to combine.

one pan recipes

Add 2 tablespoon of unsalted butter to the skillet, and allow it to melt over the meat and broccoli.

keto sausage recipes

Mix in ½ teaspoon of Thyme, and 1 tsp of Basil. Stir to coat the ingredients well.

sausage recipes

Slice the cherry tomatoes in half and add them to the skillet. Mix them in well, and then simmer for another minute or two. Mix in salt and pepper to taste.

Serve the Italian sausage skillet with a garnish of parmesan cheese.

one pan italian sausage skillet
Yield: 6

One Pan Italian Sausage Skillet Meal

One Pan Italian Sausage Skillet Meal

This One Pan Keto Italian Sausage Skillet Meal is an easy go-to favorite that the whole family will love. Hearty and full of flavor this is a great weeknight dinner idea!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 lb. Italian sausage
  • 24 Cherry tomatoes
  • 4 c. Broccoli florets
  • ½ tsp. Thyme
  • 1 tsp. Basil
  • 1 tbsp. Olive oil
  • 2 tbsp. Butter
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions

  1. Begin by cutting the Italian sausage into bite sized pieces.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  3. Once the skillet is hot, add in the Italian sausage, and cook for 8-10 minutes until completely cooked through.
  4. While the Italian sausage is cooking, lightly steam the broccoli on the stove top or in the microwave. You just want it to be crisp tender, so do not overcook.
  5. When the sausage has finished cooking, pour off some of the extra grease if necessary. Add the steamed broccoli into the skillet, and gently stir to combine.
  6. Add 2 tablespoon of unsalted butter to the skillet, and allow it to melt over the meat and broccoli.
  7. Mix in ½ teaspoon of Thyme, and 1 teaspoon of Basil. Stir to coat the ingredients well.
  8. Slice the cherry tomatoes in half and add them to the skillet. Mix them in well, and then simmer for another minute or two. Mix in salt and pepper to taste.
  9. Serve the Italian sausage skillet with a garnish of parmesan cheese.

Notes

Serves 6

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 630Total Fat: 55gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 97mgSodium: 1264mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 6gProtein: 26g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

LOVE IT? PIN ME FOR LATER! 

keto sausage recipe

Easy Keto Meatball Casserole

By 1 Comment

Since started the keto diet I have had a blast trying out new recipes. My newest favorite is Keto Meatball Casserole I made after a particularly strong craving for Italian food. 

easy meatball casserole

To be honest, I did not know Meatball Casserole was actually a thing, but a friend of mine called it Meatball Parmesan. Whatever you call it - it is delicious. 

Now I made Mozzarella Stuffed Meatballs in my instant pot a couple years ago and they were fantastic, but these I actually baked.

simple meatball casserole

You can use this recipe in your pressure cooker if you are pressed for time though. 

I also wanted to stay in line with my macros, so I adjusted the recipe to make this a more low carb meatball casserole recipe. This one is perfect.

meatball casserole

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Meatball Casserole has 4 net carbs, 5 total carbs, 1 g fiber, 40 g fat, 38 g protein, and 539 calories. This earns it an "A" rating.

Keto Meatball Casserole

Serves 6

Ingredients:

  • 2 lbs. Ground beef
  • 1 c. Crushed pork rind crumbs
  • ½ c. Parmesan cheese
  • 1 ½ tsp. Italian seasoning
  • ½ tsp. Basil
  • 3 Cloves minced garlic
  • Salt and pepper to taste
  • 1 Egg beaten
  • 1 ½ c. Low carb marinara sauce
  • 1 ½ c. Shredded mozzarella cheese

How To Make Keto Meatballs:

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the 2 lbs of ground beef with 1 cup of crushed pork rind crumbs. You can crush the pork rinds by placing them in a Ziploc bag and using a rolling pin to crush them finely.

Add in ½ cup of grated parmesan cheese.

Mix in 1 ½ teaspoon of Italian seasoning and ½ teaspoon of Basil.

Toss in salt and pepper to taste.

Stir in 3 cloves of minced garlic.

Pour in 1 beaten egg.

Combine the ingredients together by mixing with your hands until they are well incorporated.

Form the meat mixture into 24 equal meatballs, and place them into the bottom of a greased casserole dish.

Bake the meatballs for 30 minutes, draining off any excess fat or juices when they are done.

Top the cooked meatballs with 1 ½ cups of low carb marinara sauce.

Sprinkle with 1 ½ cups of Mozzarella cheese.

Bake for an additional 10 minutes.

keto baked meatballs

Serve over a bed of spinach or your favorite noodle substitute.

keto meatballs recipe
Yield: 6

Keto Meatball Casserole

easy meatball casserole

Meatball Casserole is a hot and delicious, filling meal that will be loved by the whole family. This keto dinner idea is perfect for any night of the week.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs 2 lbs. Ground beef
  • 1 cup Crushed pork rind crumbs
  • ½ cup Parmesan cheese
  • 1 ½ teaspoon Italian seasoning
  • ½ teaspoon Basil
  • 3 cloves minced garlic
  • Salt and pepper to taste
  • 1 Egg , beaten
  • 1 ½ cup Low carb marinara sauce
  • 1 ½ cup Shredded mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the 2 lbs of ground beef with 1 cup of crushed pork rind crumbs. You can crush the pork rinds by placing them in a Ziploc bag, and using a rolling pin to crush them finely.
  3. Add in ½ cup of grated parmesan cheese.
  4. Mix in 1 ½ teaspoon of Italian seasoning and ½ teaspoon of Basil.
  5. Toss in salt and pepper to taste.
  6. Stir in 3 cloves of minced garlic.
  7. Pour in 1 beaten egg.
  8. Combine the ingredients together by mixing with your hands until they are well incorporated.
  9. Form the meat mixture into 24 equal meatballs, and place them into the bottom of a greased casserole dish.
  10. Bake the meatballs for 30 minutes, draining off any excess fat or juices when they are done.
  11. Top the cooked meatballs with 1 ½ cups of low carb marinara sauce.
  12. Sprinkle with 1 ½ cups of Mozzarella cheese.
  13. Bake for an additional 10 minutes and serve over a bed of spinach or your favorite noodle substitute.

Notes

Serves 6

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 539Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 193mgSodium: 881mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 4gProtein: 38g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
keto meatball casserole

Simple Keto Pizza Chicken Bake

By 2 Comments

Want to win your family over on the keto lifestyle? This Keto Pizza Chicken Bake will do the trick! 

It was an easy choice for me to go on the keto diet, but getting my family on board was a bit of a struggle. To help convince them I began making their favorite foods... ketofied!

Once I perfected the Keto Pizza Chicken Bake and they saw how delicious keto can be, the rest was easy! 

keto pizza chicken bake

How To Reheat Pizza Chicken Bake

One of the things I love most about this chicken pizza bake is how easy it is to reheat - but it is best reheated in a toaster oven. 

To microwave, cover loosely with a damp paper towel and microwave in 30-second increments until desired temperature. 

pizza chicken

Looking For More Keto Recipes? Check out my entire Library Here.

Best Low Carb Pizza Sauce

Besides obviously bread, pizza sauce is often what brings the carb count for traditional pizza way up! 

You can make this homemade low carb pizza sauce from ibreatheimhungry or this one is available at most grocery stores or online. 

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Pizza Chicken Bake has 2 net carbs, 3 total carbs, 1 g fiber, 12 g fat, 16 g protein, and 191 calories. This earns this meal an "A" rating!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Pizza Chicken Bake

keto pizza chicken

Ingredients:

  • 3 Large boneless skinless chicken breasts
  • 2 tsp. Garlic powder
  • 1 tsp. Basil
  • Salt and pepper to taste
  • 1 tbsp. Olive oil
  • 12 tbsp. Low carb Marinara sauce
  • 1 c. Mozzarella cheese
  • 24 Pepperoni slices

Instructions:

Preheat the oven to 400 degrees.

Slice the three chicken breasts in half lengthwise to create 6 pieces of chicken.

Sprinkle 2 teaspoon of garlic powder evenly over both sides of the chicken breasts.

Add ½ teaspoon of basil to each side of the chicken breasts.

Apply salt and pepper to taste to each side of the chicken.

Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the skillet has come to temperature, add the chicken breasts.

Sear them for 1-2 minutes on each side without moving, so that they get some good color.

Place the chicken breasts in a single layer in a casserole dish or other baking pan with high sides.

Cover each piece of chicken breast with two tablespoons of a low carb marinara sauce.

You can substitute this with any other low carb pasta or pizza sauce of your choosing, just make sure that sugar is not in the ingredients.

Sprinkle 1 cup of mozzarella cheese over top of the chicken breasts.

Top each chicken breast with four slices of pepperoni.

Bake the chicken for 30-40 minutes or until the toppings have browned, and the chicken is cooked through.

chicken pizza bake
Yield: 6

Keto Pizza Chicken Bake

Keto Pizza Chicken Bake

This simple and delicious Keto Pizza Bake will win over your pizza loving family! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3 Large boneless skinless chicken breasts
  • 2 tsp. Garlic powder
  • 1 tsp. Basil
  • Salt and pepper to taste
  • 1 tbsp. Olive oil
  • 12 tbsp. Low carb Marinara sauce
  • 1 c. Mozzarella cheese
  • 24 Pepperoni slices

Instructions

  1. Preheat the oven to 400 degrees.
  2. Slice the three chicken breasts in half lengthwise to create 6 pieces of chicken.
  3. Sprinkle 2 teaspoon of garlic powder evenly over both sides of the chicken breasts.
  4. Add ½ teaspoon of basil to each side of the chicken breasts.
  5. Apply salt and pepper to taste to each side of the chicken.
  6. Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the skillet has come to temperature, add the chicken breasts. Sear them for 1-2 minutes on each side without moving, so that they get some good color.
  7. Place the chicken breasts in a single layer in a casserole dish or other baking pan with high sides.
  8. Cover each piece of chicken breast with two tablespoons of a low carb marinara sauce. You can substitute this with any other low carb pasta or pizza sauce of your choosing, just make sure that sugar is not in the ingredients.
  9. Sprinkle 1 cup of mozzarella cheese over top of the chicken breasts.
  10. 10. Top each chicken breast with four slices of pepperoni.
  11. 11. Bake the chicken for 30-40 minutes or until the toppings have browned, and the chicken is cooked through.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 191Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 482mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 2gProtein: 16g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

PIN ME FOR LATER! 

keto pizza chicken casserole

Keto Garlic Ginger Eggroll in a Bowl

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If you have been in the low carb/keto community for any length of time you have likely heard of the amazing dish- Eggroll in a Bowl. If you haven’t tried it yet, it is an amazing main dish that fills you up without a lot of carbs.

My version is seasoned to create the Garlic Ginger Eggroll in a Bowl combo I love and I know you will too.

Keto Garlic Ginger Eggroll in a Bowl

The flavor is through the roof in this recipe and you will never miss the egg roll wrap in your meal. I am pretty sure this will become a regular in your keto menu rotation.

Even better - it is made with simple ingredients you can keep on hand for a quick keto meal in a fix.

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Garlic Ginger Eggroll in a Bowl

This is one of those recipes too that works for keto meal prep - since it reheats perfectly. I make a big batch and eat on it all week long. It is truly one of the most filling keto dishes I have ever had.

Keto Garlic Ginger Eggroll in a Bowl

MACROS

This recipe can make 12 equal servings - but I normally eat two!! Each serving has only 3 grams of carbs, 10 grams of fat, 13 grams of protein and 152 calories. Check out how almost-perfect that macros pie chart is!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Eggroll In A Bowl

Ingredients:

Instructions:

Brown ground beef in sesame oil over medium-high heat until cooked throughout, chop into small pieces as it cooks. Be sure there is no pink left in your pork at all.

Next, add ginger, garlic, and broccoli slaw. You can use regular slaw or any other variety that you like, I really enjoy the flavor of the broccoli slaw bag from Walmart.

Saute, stirring frequently, until slaw begins to soften and become translucent.

Remove from heat and season with amino acids (or soy sauce) to your taste.

Amino acids taste just like soy sauce but deliver healthy amino acids to your dishes.

Store in an airtight container for up to five days. Reheat by covering the microwave-safe container with a damp paper towel for 30-second increments - stirring each time - until reaching the desired temperature.

Keto Garlic Ginger Eggroll in a Bowl

Keto Garlic Ginger Eggroll in a Bowl

A tasty spin on the traditional Keto Favorite - Eggroll in a Bowl. Super easy and FAST to make. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 bag broccoli slaw
  • 1 lb. ground pork
  • 2 tsp. Ginger paste
  • 2 tsp. Garlic, crushed
  • 2 Tbsp. Amino acids
  • Sesame oil

Instructions

  1. Brown ground beef in sesame oil over medium high heat until cooked throughout, chop into small pieces as it cooks. Be sure there is no pink left in your pork at all.
  2. Next, add ginger, garlic, and broccoli slaw. You can use regular slaw or any other variety that you like, I really enjoy the flavor of the broccoli slaw bag from Walmart. Saute, stirring frequently, until slaw begins to soften and become translucent.
  3. Remove from heat and season with amino acids (or soy sauce) to your taste. Amino acids taste just like soy sauce but deliver healthy amino acids to your dishes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 43mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 13g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
Keto Garlic Ginger Eggroll in a Bowl

Keto Bacon Wrapped Stuffed Chicken

By 7 Comments

This Keto Bacon Wrapped Stuffed Chicken is so easy to make and is full of flavor - without being full of carbs!

Keto Bacon Wrapped Stuffed Chicken

Ever since my family and I began the keto diet last year, I have enjoyed finding low carb recipes that are easy to make and that everyone loves. Bacon Wrapped Chicken became a favorite early on, so I wanted to add a bit more flavor to change it up.

I think my favorite part about this recipe is that it is ingredients that I literally always have on hand. So even in a pinch I can throw it together and have a nutritious meal everyone loves. If you are looking for low carb dinner ideas, this one is perfect.

Keto Bacon Wrapped Stuffed Chicken

Looking For More Keto Recipes? Check out my entire Library Here.

First of all, I am not sure why I have not always used a meat tenderizer on chicken breasts. Not only is it amazing stress relief, but it truly does make the chicken so much more tender! I have started using this thing for all of my keto chicken recipes!

Keto Bacon Wrapped Stuffed Chicken

Once you have tenderized your chicken, simply stuff, secure, and wrap! Voila! Perfect stuffed chicken breast! I mix this recipe with garlic and onion powder, but you can also add in some red pepper flakes to give it a kick!

Keto Bacon Wrapped Stuffed Chicken

One thing to make sure - when you are securing the chicken with toothpicks, make sure you do to put them too close to the edge of the meat. Since you have tenderized it you have to make sure you give it enough to keep a secure hold.

Keto Bacon Wrapped Stuffed Chicken

The same is true for the bacon. Even though you will be starting with it partially cooked - a huge part of the success for bacon wrapped chicken breasts - it will tear easily if there is not enough to hold.

Keto Bacon Wrapped Stuffed Chicken

Then all you have to do is bake and your dinner is ready! How simple is that?! You can even make these ahead of time or take them to throw on the grill at a party. I have often brought my own food to cookouts to make sure my meal was keto friendly at a cookout.

Keto Bacon Wrapped Stuffed Chicken

Pair with your favorite low carb veggies for the perfect low carb meal! This is great for weekly meal prep too as it heats up perfectly and the cream cheese gets all warm and delicious! Like I said, this quickly became one of our favorite low carb meals for sure!

Keto Bacon Wrapped Stuffed Chicken

MACROS

According to my favorite Keto App Carb Manager, each chicken breast has approximately 4 grams of net carbs and 35 grams of protein! That is almost perfect keto percentages! I love when a keto meal tastes great AND is perfectly matched to my goals!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 4

Bacon Wrapped Spinach Stuffed Chicken Breasts

Bacon Wrapped Spinach Stuffed Chicken Breasts

A delicious, fast, simple keto recipe full of flavor! Perfect for weekly meal prep too! 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 4 medium boneless skinless chicken breasts
  • 6 oz cream cheese, softened
  • 8 oz frozen spinach, thawed and patted dry
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • salt & pepper
  • 10 slices of bacon, partially cooked
  • toothpicks

Instructions

  1. Preheat the oven to 350 degrees.
  2. Partially cook the 10 slices of bacon, you don't want them crispy but you want them cooked about halfway.
  3. Use a meat tenderizer to flatten the chicken breasts and salt & pepper them.
  4. Combine the cream cheese, thawed spinach, onion powder and garlic powder mixing well.
  5. Gently spread the mixture in the middle of each chicken breast and gently roll it up. Secure with 1-2 toothpicks.
  6. Gently wrap 2-3 bacon slices around the chicken breast and secure with toothpicks. I gently removed the previous toothpick and re-inserted to hold the bacon and chicken together.
  7. Once the chicken breasts are stuffed and wrapped, place in a baking dish.
  8. Bake for 35-45 minutes or until cooked through.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 519Total Fat: 40gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 173mgSodium: 836mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 35g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
Keto Bacon Wrapped Stuffed Chicken

Easy Baked Keto Fish Sticks

By 1 Comment

These quick and easy keto fish sticks are a kid-friendly keto meal perfect for busy weeknights! Made with simple ingredients this is a low carb fish recipe everyone will love.

keto fish sticks

Ever since I was a little girl I have loved fish sticks. I grew up in the 80's where fish sticks were a weeknight meal staple, and unlike many of my friends who now cringe at the thought, I would still eat fish sticks on the daily. However because store bought fish sticks are full of carbs and preservatives, I wanted to make keto fish sticks for both my family to enjoy. 

Fish is a great protein to eat when on the keto diet because it is loaded with protein and vitamin D, but also a great source of omega-3 fatty acids, which are incredibly important for your body and brain function. Plus there are so many different types of fish recipes, you have endless options! For a more savory dish try my Baked Salmon with Lemon Parmesan Cream Sauce. It is keto too!

Looking For More Keto Recipes? Check out my entire Library Here.

The girls and I love keto fish sticks because they are so easy to make - using parmesan as a keto fish breading gives a great crunch but also tons of flavor. You can also experiment with seasonings in your parmesan mixture - I have added lemon pepper and even Cajun seasoning to give them a little bit of a kick!

keto fish sticks

I have also used coconut flour and THAT was also amazing - even though it was a bit higher in carbs. Since fish is naturally zero carb food, the carbs would only come from the breading - and whatever you decide to dip them in.

I will never buy store bought fish sticks again. These are not only healthier, but they have so much more flavor! This is a quick and easy kid friendly keto recipe perfect for busy weeknights!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of these Keto Fish Sticks has 4 net carbs, 7 total carbs, 3 g fiber, 26 g fat, 42 g protein, and 430 calories. This gives it an "A" rating.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 4

Keto Fish Sticks

Keto Fish Sticks

These quick and easy keto fish sticks are a kid-friendly keto meal perfect for busy weeknights! Made with simple ingredients this is a low carb fish recipe everyone will love.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb of fish, cod, tilapia, halibut filet, thawed if frozen
  • 1 cup almond flour
  • 2 eggs, beaten with a splash of water
  • 1 ½ cups grated parmesan cheese
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 450. 
  2. Cut your fish into bite-sized nuggets or strips. Pat dry with a paper towel and set aside. 
  3. In a medium sized bowl, beat together the eggs. In another bowl dump in your almond flour, and in a third bowl measure out the parmesan, salt & pepper. 
  4. Line a baking sheet with parchment paper. 
  5. Dip each fish nugget into the flour mixture. Shake off excess flour and dip into the egg bowl. 
  6. Then dip into the parmesan to coat well and lay onto your baking sheet in a single layer. Continue with the rest of your nuggets. 
  7. Bake for 18 – 20 minutes or until nicely browned. 
  8. Serve with your favorite tartar sauce or try mixing ½ cup of may with 1 tablespoon of lemon pepper seasoning for a nice serving dip that's ready in a pinch.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 430Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 245mgSodium: 927mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 1gProtein: 42g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Keto Blue Cheese & Bacon Stuffed Bell Peppers

By 4 Comments

These Blue Cheese & Bacon Stuffed Bell Peppers have so much flavor - you will not miss the carbs! Perfect keto party food everyone will love!

stuffed bell peppers

I think my favorite part of the ketogenic lifestyle is the variety of foods you can eat that are all so full of flavor I never feel like I am depriving myself of anything.

While some people look at keto and see a list of things they can not have, I have enjoyed putting all sorts of things together to create delicious meals that I CAN have!

I eat a ton of low carb veggies every single day. One that has become a favorite - Blue Cheese & Bacon Stuffed Peppers.

Related Article: Chicken Stuffed Jalapeño Poppers

It is kind of a joke around the Keto Community that bacon is life - but let's be honest... bacon does make everything better. It has become quite a staple around here - but no one in my family is complaining.

The flavors of fresh bacon and creamy blue cheese are hard to beat - but mixed together... man it just doesn't get any better.

bacon stuffed bell peppers

Bell peppers make the perfect base for this delicious dish which is perfect for a grab and go lunch or a keto friendly party dish that will delight everyone... even if they are not keto.

The sweetness of the peppers mixed with the savoriness of the bacon and blue cheese will make this a crowd favorite.

stuffed bell pepper appetizer

These keto stuffed peppers are easy to put together and are very inexpensive so you can feed a crowd easily and economically - which is a very good thing... because I will warn you... it is very hard to stop eating these once you start!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Blue Cheese and Bacon Stuffed Bell Peppers has 4 net carbs, 5 total carbs, 1 g fiber, 21 g fat, 6 g protein, and 232 calories. This earned an "A" rating.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Blue Cheese and Bacon Stuffed Peppers

Blue Cheese and Bacon Stuffed Peppers

These simple and delicious Bacon & Blue Cheese Stuffed Peppers are sure to be a crowd favorite! Economical and bursting with flavor makes these the perfect Keto Party Food! 

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 medium bell peppers, mixed colors
  • 4 oz. cream cheese, softened
  • ½ cup blue cheese, crumbled
  • 3 pieces bacon, cooked and crumbled
  • 1 green onion, thinly sliced
  • 3-4 tablespoons bacon fat

Instructions

  1. Cut peppers into thirds. 
  2. Remove all seeds and discard with the stem. 
  3. In a small bowl, mix together the cream cheese, blue cheese, bacon and green onion until blended. 
  4. In a baking dish greased with the bacon fat broil on the top rack of your oven (about 4 in. from heat) for 2-3 minutes on each side or until slightly charred. 
  5. Remove peppers from oven and evenly distribute the cheese mixture between them. 
  6. Broil for 2-3 minutes longer or until cheese is nice and melted. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 232Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 300mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
bacon and blue cheese stuffed bell peppers

Simple Low Carb Breakfast Pizza

By 1 Comment

Try this Low Carb Breakfast Pizza for a quick and easy keto breakfast that the whole family will enjoy! perfect for make-ahead breakfasts too!

low carb breakfast pizza

You have probably seen the memes about "that week between Christmas and New Years when you have no idea where you are, what you should be doing, or what day it is"... yeah, I am there.

Try as I might I have been struggling to get back on the health wagon after the last few weeks of holiday festivities - and it is starting to show.

I know that meal prepping is one of my biggest keys to success with keto - and really any eating plan - so I started with prepping breakfasts this week. I started with a family favorite - Simple Low Carb Breakfast Pizza.

Looking For More Keto Recipes? Check out my entire Library Here.

I firmly believe when you start your day with a great meal that is on plan and satisfying, you set yourself up for the rest of the day.

The great thing about this Breakfast Pizza is that like any pizza - you can choose the different "toppings" that you want to change it up.

You can also use low carb tortillas in place of the phyllo dough to make it even lower in carbs.

keto breakfast pizza

This goes perfectly with my Low Carb Bagels and of course a big ole mug of Bulletproof Coffee. I slice each square around the egg and voila - eight easy to serve squares that save in the fridge perfectly.

To reheat I put a damp paper towel over the plate and nuke for about :30 seconds - perfect every time!

low carb breakfast recipe

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Low Carb Breakfast Pizza has 6 net carbs, 10 total carbs, 3 g fiber, 15 g fat, 18 g protein, and 248 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 8

Low Carb Breakfast Pizza

Low Carb Breakfast Pizza

Simple and delicious Low Carb Breakfast Pizza is perfect for meal prepping or to feed a crowd! 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 Low Carb Tortillas
  • ⅔ cups spinach, packed
  • 8 large eggs
  • 1 cup shredded cheese
  • 1 cup bacon bits
  • 1-2 green onions, sliced (optional)

Instructions

  1. Preheat oven to 450.
  2. Place the tortillas in a greased 13x9 casserole dish or on a parchment-lined large baking sheet.
  3. Chop the spinach and sprinkle over the tortillas.
  4. Crack the eggs over the spinach and sprinkle the cheese on top.
  5. Next, distribute the bacon over the breakfast pizza and bake for 12-15 minutes.
  6. If you like runny eggs, keep it closer to 12 minutes and if you like your eggs completely set, let it bake a little longer.
  7. Top with the sliced green onions and serve.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 248Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 200mgSodium: 491mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 3gSugar: 1gProtein: 18g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Breakfast
breakfast pizza

Bacon Cheeseburger Low Carb Meatloaf

By 46 Comments

Bacon Cheeseburger Low Carb Meatloaf isn't your mama's meatloaf! Packed with flavor - but without the carbs - this will be a family favorite!

Bacon Cheeseburger Low Carb Meatloaf

One of my family’s favorite go-to meals is meatloaf, especially if it’s stuffed meatloaf - loaded up with cheese and other goodies (like bacon).

However, as I have been on my keto journey I learned that while it seems easy to just cut out carbs they sometimes hide in your favorite dishes.

Did you know even some spice blends have a surprising amount of carbs? They show up in places you might not expect, especially if you are new to the low carb/keto game.

In traditional meatloaf, you might find them in your ketchup, breadcrumbs (that one is pretty obvious), mayo, mustard, and even in your bacon.

Looking For More Keto Recipes? Check out my entire Library Here.

I have come to love this Low Carb Meatloaf that is a quick and easy weeknight meal but also perfect for meal prep for the week.

While portion sizes are not quite as important as the macros count, I still try to keep my portions reasonable - which is why I LOVE making meals like this in a muffin tin.

Plus it makes counting out and planning your day - if you do that - so much easier! I know exactly what is in each one - so it almost makes meal prep a breeze!

I just pop these little guys into a storage container along with my favorite Low Carb Veggies and voila!

Bacon Cheeseburger Low Carb Meatloaf

MACROS:

**Please note macros vary depending on what brands of products you use.

I always recommend scanning and measuring your products into Carb Manager, MyFitnessPal, or another similar app to make sure.

Using the brands that I do - I came up with that each little meatloaf (it makes six servings) has

  • 385 calories
  • 30.9 g fat
  • 2.4 carbs
  • 23.8 protein

Keto Cheeseburger Meatloaf

Yield: 6

Low Carb Muffin Tin Bacon Cheeseburger Meatloaf

Low Carb Muffin Tin Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Low Carb Meatloaf isn't your mama's meatloaf! Packed with flavor - but without the carbs - this will be a family favorite!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. ground beef
  • ½ cup of shredded cheddar
  • ½ cup pork rind crumbs
  • ½ cup bacon pieces
  • ¼ cup mayonnaise
  • 2 T. mustard
  • ¼ cup tomato sauce
  • 2 eggs
  • 1 tsp. Ground black pepper
  • 1 tsp. Onion flakes
  • ½ tsp. Salt

Instructions

  1. Preheat oven to 350℉.
  2. Combine all of your ingredients in a large bowl, make sure to mix them up well, the key to having your meatloaf hold together is good binders but also getting them mixed throughout your ground beef.
  3. Fill muffin tin cups with a nice rounded top, sprinkle with additional shredded cheddar cheese if you like. Even though I don’t usually worry too much about portions we enjoy our meatloaf in these cute little muffin shapes because they are easy to serve and to eat!
  4. Bake for 22-25 minutes.
  5. Allow to cool for 2-3 minutes then remove from muffin cup and allow excess grease to drain off.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 28gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 152mgSodium: 671mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 29g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
Bacon Cheeseburger Low Carb Meatloaf

Low Carb Zucchini Pizza Casserole

By 4 Comments

This Zucchini Pizza Casserole is a family favorite for everyone - whether on the keto lifestyle or not! Hot and bubbly and filled with all of your favorite flavors, it is the ultimate keto comfort food.

zucchini pizza casserole

When Mike and I met he told me his favorite food in the whole world was pizza. I laughed, thinking I like pizza too... but I vastly underestimated just how much he loved it. It seemed like every time I asked what he wanted to eat - the answer was always pizza.

When we decided to start eating healthier I knew the only way I could get him on board was to still let him have his favorite thing...just a healthier version of it.

I started experimenting, and this Low Carb Zucchini Pizza Casserole was born!

zucchini casserole

Looking For More Keto Recipes? Check out my entire Library Here.

The zucchini baked up as kind of the "crust" of a pizza for this casserole, and you can put whatever toppings you want to make your perfect pizza! I went easy on him and added just hamburger and pepperoni along with our favorite low carb pizza sauce.

Or check out How To Make Pizza Sauce using tomato paste from my friend Amiyrah for a super clean recipe that tastes great and is even lower in carbs!

You can also mix in toppings like bell peppers, mushrooms, and more! No matter how you "top" it, this Low Carb Pizza Casserole is sure to be a family favorite!

keto pizza casserole

Is your mouth watering yet?! This dish is not just amazing the day you make it - but we made enough to take for lunch the next day and I swear it was even better reheated.

Now I keep pretty much all of the ingredients on hand for any time that pizza mood strikes... which is often. When my Keto Pizza Chips do not do the trick, this Low Carb Pizza Casserole is just exactly what we need!

keto zucchini pizza casserole

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Zucchini Pizza Casserole has 5 net carbs, 7 total carbs, 2 g fiber, 19 g fat, 19 g protein, and 273 calories!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 8

Low Carb Zucchini Pizza Casserole

Low Carb Zucchini Pizza Casserole

This Zucchini Pizza Casserole is a family favorite for everyone – whether on the keto lifestyle or not! Hot and bubbly and filled with all of your favorite flavors, it is the ultimate keto comfort food.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 4 cups shredded unpeeled zucchini
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups shredded mozzarella cheese
  • 1 pound ground beef
  • ½ cup chopped onion
  • 2 cups Rao's Low Carb Pizza Sauce

Instructions

  1. Preheat oven to 400°. Place the shredded zucchini in a colander, sprinkle with about a tablespoon of salt, and toss.
  2. Let sit 10 minutes, then squeeze out moisture by dumping the zucchini into a kitchen towel pulling up the ends and squeezing out all of the moisture.
  3. Combine zucchini with eggs in a large bowl.
  4. Press the zucchini mixture into two 9x9in pans (or two pie dishes or a 13x9in baking dish).
  5. Bake 20 minutes.
  6. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef as you cook it.
  7. Drain the fat from the pan and stir in the spaghetti sauce and spoon the mixture over the zucchini crust.
  8. Sprinkle with the mozzarella.
  9. Bake until heated through, about 20 minutes longer.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 111mgSodium: 571mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 5gProtein: 19g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes
keto zucchini pizza casserole

Tater Tot Recipes Your Family Will Love

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While driving home from dropping Midge off at school this morning I started thinking about how excited I am for Fall. Yes, I am a Florida girl who loves her time at the beach and pool, but I also love when that cool, crisp air starts to creep in as the sun goes down, and we get to curl up on the couch and watch movies under fuzzy blankets with our favorite comfort foods. One of my go to ingredients has always been Tater Tots - I grew up loving them and that love has never gone away! I even order them in place of fries at restaurants when I can! In anticipation of cooler temps coming (hey, maybe I can will them to come early!) I started perusing for great recipes and found a few Tater Tot Recipes I just have to try and thought you might want to, too!

1. Giant Cheesy Tater Tots
2. Tater Tot Cowboy Casserole
2. DIY Tater Tots Breakfast Muffins Recipe
3. Tater Tot Casserole
4. Hidden Veggie Tater Tot Casserole
5. Taco Tater Tot Casserole
6. Crockpot Tater Tot Casserole
7. Sweet Potato Parmesan Tater Tots
8. Jalapeno Popper Totchos
9. Baked Broccoli Tater Tots
10. Cheesy Tater Tot Cowboy Casserole
11. Bacon Wrapped Tater Tots
12. Bacon Tater Breakfast Quiche
13. Cracked Out Chicken Tator Tot Casserole
14. Cheesy Egg Roll and Tater Tot Breakfast Bake
15. Crockpot Tater Tot Sloppy Joe Casserole
16. Sweet Bacon Tater Tots
17. Ham and Cheese Tater Tot Casserole

Tuna and Potato Fish Cakes

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This is a guest post from my friend and up and coming food blogger Susan Conley of CookTheStone.com! Be sure to check out her blog for tons of cooking tips, recipes, and must have gadgets for your kitchen!

We live in a very fast-paced world that sometimes you just can’t help but go to McDonald’s or any other fast food restaurant to order a meal. Being a working mom myself, I know how hard it is to pack for lunch especially when you have very picky kids. If you want to expand your recipes for lunch, here’s something that you might want to add—deep fried tuna and potato fish cake. It’s a very simple but delicious meal that your kids will surely love. And it’s so easy to prepare that you can squeeze some time for it even when you are running late for school.

But before I share the recipe, let’s look at the two key ingredients—tuna and potato.

Health benefits of tuna for your kids        

Tuna is one of the handfuls of fishes that your child won’t say no to. This explains why the classic tuna sandwich is often found in many lunchboxes. Tuna is packed with nutrients like niacin and selenium. Like other seafood, it is rich in omega-3 fatty acids that can lower heart disease risks. It is also a great source of protein.

If you are concerned about your child getting obese, I suggest that you incorporate more tuna in his or her diet. The omega-3 fatty acids found in tuna has been linked to lower risks of obesity. This is due to the ability of the said acids to stimulate the leptin hormone that can promote healthy metabolism, resulting to a healthier weight and normal food intake.

Your child will also benefit from the energy boost provided by tuna. The fish is rich in B vitamins that can maintain red blood cells aside from giving a boost in energy. Suffice to say, regular consumption of tuna fish cakes can make your child active and energetic. You can read more about the health benefits of tuna here.

Health benefits of potato for your kids

The other key ingredient of this recipe, potato, is also full of nutrients that would benefit your kids’ health. I assume you know very well that potatoes are rich in carbs. While many adults would want to reduce their carb intake, active kids need them as it fuels their brains and bodies. Carbohydrates are considered the main source of energy for kids.

Another reason why you would want to serve deep fried tuna and potato fish cake to your kids is that potatoes are very satiating. Kids are known to get hungry really fast so giving them foods that will make them feel full longer is a must.

Make sure, though, that the potato you are to use in this recipe is fresh. You will need some notes in extending potato storage life to enhance your quality’s meals.

Deep fried tuna and potato fish cake recipe

Now let’s go to the recipe itself. As I have mentioned earlier, this is a simple recipe that you can do in less than an hour. You can make up to 12 patties out of this recipe.

There are veggies in this recipe like carrots and celery. However, don’t worry as the flavor of the vegetables will be disguised by the flavor of the tuna.

Yield: 12

Tuna & Potato Fishcakes

Tuna & Potato Fishcakes

Tuna and Potato Fishcakes are a delicious European inspired dish the whole family will love.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • Potato, about 500 grams, peeled and chopped
  • One can, 185 grams of tuna in oil
  • Celery, one stick with its ends trimmed and chopped
  • ¼ cup chopped carrot
  • Fresh parsley, chopped (about two tablespoons)
  • Egg yolk
  • Dried bread crumbs, one cup
  • Olive oil, two tablespoons
  • Sweet chili sauce
  • Salad leaves

Instructions

  1. Start by cooking the potato first in a steamer basket placed over a pan of simmering water. It should take about 15 minutes to make the potato tender. 
  2. Transfer the potato to a bowl then mash it until it is smoothened. Set it aside so that it will cool down. Cover the bowl then put it in the fridge for an hour to chill. 
  3. Add the celery, carrot, and parsley along with the egg yolk and tuna. Mash well then season with salt and pepper. 
  4. Divide the mixture into 12 equal portions. Cover the tuna mixture by the mashed potato. Shape each into a patty. Put breadcrumbs on a large plate then add the patties. Turn to coat. 
  5. Place a frying pan over medium heat then heat oil. Cook the patties for three minutes on each side. It should take about four patties in a large frying pan. 
  6. Transfer the patties to a plate that is lined with paper towel to dry. 
  7. As for the sauce, simply stir together mayonnaise, mustard, relish and lemon juice together in a bowl. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 143mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 7g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

This deep fried tuna and potato fish cake should be a hit amongst your little ones. It is not only delicious but also very nutritious! Now, what are you waiting for? Shop for the ingredients needed in this recipe and try this at home!

Roasted Cauliflower and Cheddar Soup

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When the weather turns cooler you don’t have to give up your favorite delicious comfort foods to eat healthier...you can have your soup and eat it too.  Roasted Cauliflower and Cheddar Soup is the lighter answer to heavy soups like loaded potato (I happen to think this tastes just like my favorite loaded baked potato soup) without the guilt!!  Besides the flavor, this soup is great because it is gluten free, low carb, and keto friendly.

This soup is super easy to make and is perfect reheated. I used my Cuisinart Smart Stick Hand Blender to make it smooth and delicious in just minutes. There is no question this will be a staple in our household this Fall. Check out my other Low Carb Recipes you will want to try!

Yield: 12

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup is the lighter answer to heavy soups like loaded potato without the guilt!! Besides the flavor, this soup is great because it is gluten free, low carb, and keto friendly.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 head fresh cauliflower
  • 2 cups shredded cheddar cheese
  • ½ med onion, roughly chopped
  • 2 cloves garlic, crushed
  • 4 cups water
  • 2 tablespoon butter
  • 1 teaspoon ground black pepper
  • 4 tablespoon olive oil
  • 2 pieces crumbled fresh bacon

Instructions

  1. Rough chop cauliflower florets. Toss cauliflower in oil to coat.
  2. Spread cauliflower and garlic out on a large pan and place under the broiler in your oven for 15-20 minutes or until golden brown.
  3. Saute onions in butter in a large pot until they are translucent.
  4. Add water, cauliflower, garlic, salt and pepper to the pot of onions. Cook over medium heat for 30 minutes until softened.
  5. Use an immersion blender to process your ingredients until smooth. If you don’t have an immersion blender you can transfer to the blender, leaving the lid vented to avoid a hot explosion of liquid (never place lid tightly covered with hot ingredients in a blender).
  6. Add cheese and stir until completely melted. Top with a sprinkle of shredded cheddar and a bit of bacon.

Notes

Note: To thicken your soup you can choose to use about 2 tablespoon of xantham gum, coconut flour or corn starch - depending on your macros. You can also add more shredded cheese or less water to make it your desired consistency! I have always used broth in the place of water to increase my sodium and give an extra boost of flavor! 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 181mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

Keto Spaghetti and Meatballs Recipe

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Keto Spaghetti and Meatballs is the perfect keto comfort food to help keep you on track with the keto lifestyle. Keto Meatballs are great for weekly meal prep because they reheat so easily!

keto spaghetti and meatballs

When I chose to make the transition to a more low carb way of eating, I knew the only way I was going to get my family on board was if I kept our meals as "normal" as possible.

After all, this isn't the first "diet" I have put them through over the years, but after having great success with it over the last few months I knew this was going to be my new normal, and I wanted my family to enjoy the same health benefits that I was. 

One of my favorite dishes since I was a little girl has been spaghetti and meatballs, so I was determined to find a low carb alternative.

The first obstacle was replacing the breadcrumbs in the meatballs and the second was finding a substitute for the pasta! I was skeptical about the shirataki noodles - how on earth could a root take the place of glorious pasta!? - but I was pleasantly surprised that not only did they taste very similar, but the consistency was similar as well.

They aren't quite as "al dente" as I like - but they are close enough considering they have less than 10 calories and only 1 net carb per serving!

keto spaghetti and meatballs

Transitioning to a lower carb lifestyle does not have to be painful, and with a little bit of creativity, you can get pretty darn close to those traditional meals you grew up on... just a much healthier version!

These Keto Spaghetti and Meatballs are so full of flavor you won't even notice they are lacking in the carbs... that is until your clothes start getting baggy 😉

Yield: 6

Keto "Spaghetti" and Meatballs

This is a simple and delicious low carb version of your favorite spaghetti and meatballs recipe! 

Ingredients

For The Meatballs:

  • 1 lb ground beef
  • ½ cup finely crushed pork rinds
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For The Sauce:

  • 1 pkg Shirataki Noodles
  • 1 28oz can peeled whole tomatoes
  • 1 teaspoon onion
  • 1 teaspoon garlic
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • 1 Tbs red wine vinegar
  • ¼ cup olive oil

Instructions

To Prepare the Meatballs:

  1. Preheat oven to 350.
  2. In a large bowl, combine the ground beef, crushed pork rinds, egg, garlic powder, and onion powder.
  3. Form into 1" balls and place on a baking sheet lined with a Silpat or parchment paper (or mini muffin tray).
  4. Bake for 25-30 minutes or the internal temperature reaches 165F on a meat thermometer.

For The Spaghetti and Sauce

  1. Start by adding all of the sauce ingredients to a blender and pulsing until it is the consistency you prefer.
  2. Pour the sauce into a medium saucepan and simmer over medium heat for about 10 minutes.
  3. While the sauce is simmering, prepare the noodles according to package instructions. 
  4. Assemble the noodles, sauce, and meatballs in serving bowls. Serve hot.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 332mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gProtein: 25g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
keto spaghetti and meatballs recipe

Lemon Parmesan Baked Salmon and Shrimp Recipe

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This Baked Salmon With Lemon Parmesan Shrimp is a low-carb dinner idea that is easy to make but tastes like it came from a five-star restaurant!

This summer I have been having a blast trying new recipes with ingredients I have never used before. I have discovered all kinds of new meals that my family and I love.

Recently I had a chance to team up with Lagostina again - one of my all-time favorite companies - for a fun Seafood Al Fresco Challenge with other bloggers.

Our challenge was to create a delicious new recipe using fresh seafood using the beautiful new Lagostina Luminosa Set that I received available now at your local #BedBathandBeyond. I was excited to participate in #SeafoodAlFrescoWithLagostina

Now I have loved - and used almost daily - my Lagostina Nera Hard Anodized 5 Qt. Casserole that I used for my Florida Style Shrimp & Grits, so I was excited to try pieces from their new collection.

The Lagostina Luminosa Set is made of premium grade stainless steel - which not only cooks great but also keeps your food pure. The 11-piece set includes a 1.6 qt. saucepan with lid, 2.4 qt. saucepan with lid, 3.2 qt. saucepan with lid, 6 qt. stockpot with lid, Steamer insert, 8" fry pan, and a 10.25" fry pan.

It is a complete collection of everything you need for the perfect kitchen! I used this set to make a new favorite meal that is simple but full of flavor - Baked Salmon With Lemon Parmesan Shrimp!

Now I would eat seafood all day every day if I could - but sometimes I need to shake things up and do something completely different and out of the ordinary.

Salmon is my go - to seafood, but I wanted to bring a little bit of a local flavor to really shake things up. There is nothing like local fresh Gulf shrimp to take any recipe to the next level. I whipped up a lemon garlic parmesan cream sauce and put it all together... it was absolute perfection.

Every bite you could taste the creamy garlic and parmesan with just a bit of tartness from the lemon. It was so good we nearly licked our plates clean.

The recipe is simple - but truly having a great set of cookware certainly helps. I have had a lot of pans say they were "nonstick" but the Lagostina set really is.

Plus the ability to move it from the top of the stove right into the oven makes this set incredibly versatile. I began by sauteeing garlic, butter, and the juice of a fresh lemon in the large fry pan, placing the salmon right into the mixture, and moving it right into a preheated oven to finish cooking while I prepared the shrimp and cream sauce on the stove top.

As much as I love salmon, the real feature of this dish was the shrimp and cream sauce which I made in the smaller fry pan. I loved that the smaller fry pan is nice and deep so I could put the full pound of shrimp in to cook and then added in the ingredients for the sauce.

The thing I love about a Parmesan Cream Sauce is how you can change it up and make it completely different with just a few extra ingredients. Since I love lemon on my seafood I went with a lemony garlic parmesan, but you can also spice it up with Cajun seasoning too!

This meal is fresh and light and delicious and sure to be a family favorite. I paired it with my favorite Garlic Balsamic Roasted Brussels Sprouts and a cucumber salad and voila! In less than 30 minutes we were enjoying summer out on the back porch just soaking in the afternoon sunshine.

Yield: 2

Baked Salmon With Lemon Parmesan Shrimp

Baked Salmon With Lemon Parmesan Shrimp

A light and delicious meal that brings the North and the South together perfectly! 

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • ½ pound fresh shrimp
  • 2 filets fresh salmon
  • 2 medium lemons
  • ¼ cup heavy whipping cream
  • 8 tablespoon unsalted butter
  • 1 teaspoon parsley flakes
  • ½ cup grated parmesan
  • 1 teaspoon minced garlic
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Sautee minced garlic, sea salt, and 4 tablespoon butter in fry pan. Gently place salmon fillets into pan and spoon mixture over top. Place lemon slices on top and move pan into oven. Let cook about 15 minutes - depending on thickness - occasionally removing to spoon mixture over top. 
  2. Melt 4 tablespoon butter in a second pan. Add in fresh shrimp and cook until just beginning to turn pink. Add in heavy whipping cream, parsley, and parmesan. Stir until well blended and let simmer until shrimp is fully cooked through. Remove from heat and let the sauce thicken.
  3. Remove salmon from oven and let rest about 3 minutes. Move to plate and pour shrimp mixture over top. Serve with your favorite veggies and a fresh salad! 

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1191Total Fat: 93gSaturated Fat: 48gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 546mgSodium: 1292mgCarbohydrates: 6gNet Carbohydrates: 6gFiber: 0gSugar: 1gProtein: 83g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

This meal is an easy go-to favorite that is full of great flavor. I love that it is low carb for me but even my family loves it too. It is the perfect blend of fish from the North and shrimp from the South all together with a savory, tangy sauce. We even poured the sauce over the veggies it was so good!

Chicken Enchilada Stuffed Peppers

By 22 Comments

This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own.

It seems like evenings have become so rushed around here that I am constantly looking for quick, healthy meals. Mike introduced me to stuffed peppers years ago, and while we love them... they take a while to prepare. I was determined to shorten that time to make something just as delicious and made with fresh ingredients. When I had the chance to team up with Fresh From Florida to show off just how fresh and delicious our local produce really is, I knew this was the perfect time to see what I could come up with!

stuffed peppers

Fresh From Florida Farmers make it easy to enjoy fresh produce year round. The wide variety of fruits, vegetables, and even seafood make it easy to choose farm fresh favorites for every meal. It would be impossible for me to choose a favorite - but we absolutely love their peppers and berries and squashes! I always look for the Fresh From Florida label when I do my shopping at my local farmers market. It is one of the perks of living in Florida for sure! I mean - look at these peppers?!! How beautiful are they!?

bell peppers

On a particularly busy night, I stopped by the store to grab everything I needed for my Chicken Enchilada Stuffed Peppers. My goal was to get something hot and delicious - and healthy - on the table in under 30 minutes. The recipe DID make a lot - but it worked out perfectly that we were able to have some for lunch the next day or you could even freeze the mixture to use later!

Chicken Enchilada Stuffed Peppers

30 Minute Chicken Enchilada Stuffed Peppers

30 Minute Chicken Enchilada Stuffed Peppers
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 large Fresh From Florida bell peppers
  • 2 rotisserie chickens
  • 1 can red enchilada sauce - mild
  • 1 can black beans
  • 1 can niblet corn
  • 3 cups shredded cheddar cheese, divided

Instructions

  1. Preheat your oven to 350*.
  2. Remove and shred meat from chickens into a skillet on medium heat.
  3. Add in sauce, corn, and black beans.
  4. Simmer about 5 minutes.
  5. Add in 2 cups of shredded cheese and stir until well combined.
  6. Cut tops off bell peppers and remove seeds and ribs.
  7. Gently spoon chicken mixture into peppers and top with remaining cheese.
  8. Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
  9. Remove and let sit about 5 minutes.
  10. Top with sour cream and or guacamole.
  11. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 114mgSodium: 806mgCarbohydrates: 14gFiber: 4gSugar: 2gProtein: 34g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom

This meal was definitely a crowd favorite - both at dinner that night and the leftovers the next day for lunch! I might even say they were even BETTER the next day because the sweetness of the peppers really came through! Since I almost always have bell peppers on hand, this is a meal we will enjoy often on our busy weeknights. The peppers stay nice and crisp while the inside is all gooey and cheesy! SO delish!

stuffed peppers

You can check out the Fresh From Florida website for tons of great recipes using their delicious produce and seafood available. You can also "Follow The Fresh" on social media to learn more recipes, tips, and see what is in season! They even have videos to show how easy it is to make great tasting meals in minutes! Check them out on Facebook and Twitter.

Caxino Casino

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Florida Style Shrimp & Grits

By 24 Comments

A southern staple on the Gulf Coast is Shrimp and Grits - and this recipe makes it so easy! Bacon and fried corn are the secret to the best shrimp and grits recipe ever!

If you had told me five years ago that I would learn how to cook some recipes that would rival some local restaurants, I would have laughed in your face.

But one thing I have learned is a great meal starts with great tools - and Lagostina has become a must have for your kitchen.

The Lagostina Nera Hard Anodized 5 Qt. Casserole is a durable non-stick hard anodized cookware, imbued with Italian craftsmanship, that is perfect for the everyday cook - just like me!

It features premium hard anodized construction with thick 3.5mm base for even heat distribution, a nonstick coating - which I personally think everything should have - and sturdy, stay-cool ergonomic riveted cast stainless steel handles on either side which makes moving the dish from the stove to the sink to the oven a breeze! Yep you can even put it into the oven up to 500*! How cool is that?

I decided to make one of my favorite local flavors that I have both loved and hated from a couple local restaurants. Shrimp & Grits. It is one of those dishes that can either be really really good... or really really bad.

You have to find the perfect balance between the sweet creaminess of the grits and the spicy kick of the shrimp. Since I wanted a challenge I decided to give it a go and see how I could match up. I have to say... I even impressed myself.

The best part about this meal is that I made it all in the one dish - so cooking and cleaning was super simple.  I love when a main course only takes one dish!

The Casserole Dish was the perfect size for frying the bacon, boiling the grits, and even sautéeing the shrimp! I love when one dish lets me do everything I need to in the kitchen.

The non-stick was a true non-stick - even when I nearly burnt the grits trying to get a photo! I am not only excited to now have this dish in my own kitchen, but to be able to give one away to one of my awesome readers as well! Scroll aaaallll the way down for the giveaway and a printable version of the recipe!

I knew I wanted a lot of flavor but I wanted to keep the recipe as simple as possible. After all, if you are anything like me - if it takes weird ingredients or some major culinary skill... I won't do it.

Shrimp & Grits is the perfect blend of Southern Flair and Gulf Coast Deliciousness, so I knew it was perfect for this challenge. I started with the #1 best ingredient than any recipe should start with...bacon. Cut up three pieces of thick cut bacon and fry up crispy in the Lagostina Nera Casserole. 

Once crispy, remove the bacon and set aside, leaving the grease in the pan. Turn the heat down and throw in two cups of thawed frozen super sweet niblet corn.

If the grease is too hot, the kernels may pop up - that is where that great lid comes in handy. Cook the corn until it starts to brown - about 6 minutes or so.

Once the corn is done, pour in three cups of chicken broth and one cup of heavy cream and bring to a boil, stirring often.

Once it starts to boil, add in two cups of stone ground grits and turn the heat down to let simmer until most of the liquid is absorbed and grits are soft.

You may need to add a little extra chicken broth if you want a thinner consistency.

Next throw in two cups of Colby Jack shredded cheese! The finely shredded will work best as it will fold right into the grits and make it super cheesy!

You can also use sharp cheddar - but I am a huge fan of Colby Jack!  Stir cheese in until it has totally melted into the grits.

When the grits are finished, pour them into a bowl and wipe out the pan - and put it right back on the stove while still hot. Throw in three tablespoons of butter and one green onion finely chopped.

Once butter melts add in one pound of fresh Florida shrimp! I went ahead and splurged on the deveined ones that were ready to go! Add in one teaspoon seasoned salt and ½ teaspoon garlic powder plus the juice of one fresh lemon.  

These little guys will cook up quickly so stay close! Keep mixing them around until they turn completely white and start to caramelize.

Add bacon back into the pan and keep mixing for about another two minutes to let all of the flavors combine.

shrimp

Pour the hot shrimp over your grits and voila! You are ready to dine on one of the most delicious flavors of the South - Florida Style Shrimp & Grits!

shrimp and grits recipe

Shrimp and Grits - Florida Style!

Yield: 1

Florida Style Shrimp & Grits with Lagostina

Florida Style Shrimp & Grits with Lagostina

A southern staple on the Gulf Coast is Shrimp and Grits – and this recipe makes it so easy! Bacon and fried corn are the secrets to the best shrimp and grits recipe ever!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3 slices thick cut bacon
  • 2 cups of thawed frozen super sweet niblet corn
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cups stone ground grits
  • 2 cups shredded Colby Jack cheese
  • 3 tablespoons butter
  • 1 green onion finely chopped
  • 1 pound fresh shrimp
  • 1 teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • 1 lemon juiced

Instructions

  1. Fry bacon until crispy and set aside - leaving hot grease in pan.
  2. Add in thawed corn and let cook until brown.
  3. Mix in chicken broth and heavy cream and bring to a boil.
  4. Add in grits and let cook on low until all liquid is absorbed, stirring often.
  5. Mix in shredded cheese until well combined. Set aside and wipe pan clean.
  6. Return pan to stove with butter and green onion.
  7. Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.
  8. Add bacon to shrimp and let cook 2-3 minutes.
  9. Pour shrimp over grits.
  10. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 543Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 246mgSodium: 1186mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 34g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

You made it! Is your mouth watering yet? I know - you are going to LOVE this dish! But first - you need the Lagostina!

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shrimp and grits

Pressure Cooker Mozzarella Stuffed Meatballs Recipe

By 8 Comments

These Pressure Cooker Meatballs are on the table in minutes - but will taste like they have been cooking all day!

pressure cooker meatballs in front of power pressure cooker xl

I remember when I was a little girl my grandmother had a pressure cooker that she seemed to cook everything in. It was a silver pot with a locking top and a little, weighted knob that would whistle when it steamed.

As a little girl, I remember her warnings to not touch that little knob - that it would explode from the pressure inside. I would be mesmerized watching that little knob rock side to side - just willing me to pull it off and see what would happen.

When I had the opportunity to try the new Power Pressure Cooker XL™ from TriStar Products, I was excited to see if I could cook as good as my grandma could.

This thing has become my new favorite appliance and I have cooked everything from steak tips and rice to chicken tacos and our new favorite - Mozzarella Stuffed Meatballs!

pressure cooker meatballs on spaghetti in a white bowl

The Power Pressure Cooker XL™ is super simple to use, even easier to clean, and makes getting in and out of your kitchen a breeze. With me teaching six POUNDFit classes a week now, I need meals that are quick and easy.

The Power Pressure Cooker XL™ can cook meals up to 70% faster than conventional methods. Plus with the "set it and forget it" programming I can come in from a class, toss everything I need into my Pressure Cooker - and go jump in the shower while it cooks!

You can cook meats, veggies, stews - even desserts! There is even a slow cooker setting - so I have been able to replace my beloved slow cooker with this all-in-one! Yay for having more space in the kitchen!

Power Pressure Cooker XL behind spaghetti and meatballs

The Power Pressure Cooker XL™ is available in 6-quart, ($99.99), 8-quart, ($129.96) and 10-quart, ($159.93) models. I got the 6-quart size and it is plenty big for our family of four to have dinner and leftovers the next day!

However I like the idea of being able to cook a whole bird in it, so I may have to upgrade some day. It is also great for canning and comes with a complete Canning Guide along with Pressure Cooker Cookbook.

The Cookbook made me think of a recipe I did in my slow cooker months ago that my family loved - Mozzarella Stuffed Meatballs. With Mike out of town this week I was pressed for time between classes to get dinner on the table, so I put The Power Pressure Cooker XL™ to the test to see just how quickly this normally all day recipe would take.

I was delighted when about 30 minutes later we were sitting down to eat.

I highly recommend the Power Pressure Cooker XL™ for any kitchen! I have really fallen in love with it and can not wait to make more meals for my family. Next, I want to try making homemade BBQ pork - how nice will it be to have that done in under an hour?!

Pressure Cooker Meatballs

Pressure Cooker Meatballs

These Pressure Cooker Meatballs are on the table in minutes - but will taste like they have been cooking all day!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • one pound ground chuck
  • ½ cup Italian Seasoned breadcrumbs
  • ½ cup grated parmesan
  • 1 tablespoon Italian seasoning
  • 1 block fresh mozzarella
  • 1 egg
  • one large can Italian style crushed tomatoes

Instructions

  1. Mix together meat, breadcrumbs, parmesan, seasoning, and egg in a large bowl. Using your hands, mash and knead together.
  2. Cut fresh mozzarella in to one inch squares.
  3. Pinch a portion of the meat mixture and gently wrap it around your mozzarella squares - making sure no mozzarella is showing.
  4. Place stuffed meatballs on a cookie sheet and bake at 425* for 10 minutes to sear.
  5. Pour crushed tomatoes into the inner pot of the Power Pressure Cooker XL™. Add the seared meatballs.
  6. Place the lid on the pressure cooker, lock the lid closed, and switch the pressure release valve to closed.
  7. Press the Soup/Stew button and press the Time Adjustment button until you reach 20 minutes.
  8. Serve with your favorite pasta! Voila!

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 163mgSodium: 640mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 40g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Whole30 Southwest Stuffed Bell Peppers

By 3 Comments

These Whole30 Stuffed Bell Peppers will help keep you on track while satisfying your craving for stuffed peppers.

Before I did my first round of Whole30, it was an ongoing joke that I was a terrible cook. I would tell people that I could mess up a bowl of cereal - I mean it was bad. (You may remember my struggle to boil eggs.)

Anyway, after about a week on whole30 - when I was so sick of eggs I wanted to scream - I began to venture out and try new things. Turns out I am actually a great cook, and somewhere before I hit day 30 I fell in love with being in the kitchen. Who would have thought.

When I had the opportunity to work with Collective Bias and ConAgra this week to create a new Mexican-inspired recipe, I was stoked. Everyone knows that I would eat Mexican food every single day if I could, and since I am at the end of a whole30 round I was excited to create something that was not only tasty, but compliant, and would cure my craving for a delicious Mexican dish.

I looked through cookbooks, perused on Pinterest, but could not find what I wanted. That left me - alone in a kitchen - to come up with something amazing. Mission: Accomplished.

whole30 bell peppers

One thing I have learned with whole30 is to really enjoy the natural taste of food. I prefer minimal ingredients now and love to let the flavors really shine through.

Plus let's be real - busy moms want simple and delicious recipes their family will love - no one has time for 82 ingredients or spending two hours in the kitchen. Good news is when you use the best ingredients - it is easy to make a meal delicious with only a few steps.

stuffed bell peppers

I had about 10 minutes to shop and 40 minutes to cook - so I knew I had to get creative. I have become completely obsessed with cauliflower rice, and I want to put fresh cilantro on everything these days, so that is where I began.

Close to the cauliflower I found perfect little bell peppers and an idea was born. Next thing I knew I had my buggie half filled with delicious fresh produce and I was heading off to find my tomatoes.

A quick trip through the meat section and voila - 9 minutes later and I am ready to roll!  I came home, got to cooking, and before my time was up I was serving a delicious Mexican meal - that even my Mexican fiance was impressed by! Go me!

how to make stuffed bell peppers

This recipe makes a LOT of stuffing - which is great because it heats up perfectly the next day. In fact I have been eating it warmed up with just some fresh guacamole on top!

I only have a few days left of my whole30 - but this recipe will absolutely stay in our rotation no matter what. I loved it, Mike loved it, and the girls loved it so much they even took leftovers to school today. I call that a super big win.

simple stuffed bell peppers

The next time you are craving Mexican but want a healthier alternative at home, I highly recommend these super simple stuffed bell peppers. And check out more Mexican inspired recipes here!

Yield: 5

Whole30 Southwest Stuffed Bell Peppers

Whole30 Southwest Stuffed Bell Peppers

These Whole30 Stuffed Bell Peppers will help keep you on track while satisfying your craving for stuffed peppers.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 head cauliflower "riced"
  • 1 can Diced Tomatoes
  • 1 lb ground turkey breast
  • 5 large bell peppers
  • 4 tablespoon olive oil
  • 1 cup chicken stock
  • 1 teaspoon basil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 tablespoon cumin
  • fresh cilantro to taste

Instructions

  1. Begin by browning your turkey in a deep skillet until no pink is left. Put in a bowl and set aside.
  2. In the same skillet brown your cauliflower "rice" until cooked through and beginning to brown.
  3. Add in your cooked turkey, tomatoes, chicken stock and seasonings.
  4. Let simmer about 5 minutes or until stock is absorbed - stirring often to prevent sticking.
  5. Cut the tops off fresh bell peppers and remove seeds and ribs. Place in a deep baking dish - nestling them in together so they will stand up.
  6. If you like your peppers soft, you can bake them empty for about 10 minutes before filling. Since we like them firm I immediately stuffed and baked them in the oven at 350* for about 20 minutes or until tops begin to brown.
  7. Serve with your favorite whole30 guacamole!

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 66mgSodium: 522mgCarbohydrates: 16gFiber: 5gSugar: 8gProtein: 34g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
southwest stuffed bell peppers