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Author: Chelsea

Low Carb Lasagna Roll Ups Low Carb Lasagna Roll Ups

Low Carb Lasagna Roll Ups

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Low Carb Lasagna Roll Ups

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Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb Italian sausage, casing removed
  • 1 small onion, finely chopped
  • 1 cup spaghetti sauce (low-carb, if available)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 4 pieces of lavish bread
  • 1 tbsp Italian seasoning
  • Salt and pepper, to taste
  • Olive oil, for cooking

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  2. Cook the Meats and Onion:

    • In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion, ground beef, and Italian sausage. Cook, breaking up the meat with a spatula, until browned and cooked through. Drain any excess grease.
    • Season with salt, pepper, and half of the Italian seasoning. Mix well and set aside to cool slightly.

  3. Prepare the Cheese Mixture:

    • In a bowl, combine the ricotta cheese, Parmesan cheese, and the remaining Italian seasoning. Mix well until combined.

  4. Prepare the Lavish Bread:

    • Lay a piece of lavish bread flat on a clean surface and cut it into three equal pieces.

  5. Assemble the Roll-Ups:

    • Take one piece of the cut lavish bread, spread a thin layer of the ricotta mixture over it.
    • Add a layer of the meat mixture on top of the ricotta.
    • Sprinkle some mozzarella cheese over the meat.
    • Carefully roll up the lavish bread tightly. Repeat this with all the remaining pieces of bread and fillings.

  6. Bake the Roll-Ups:

    • Place the roll-ups seam side down in a baking dish.
    • Spoon the spaghetti sauce over the roll-ups, covering them lightly.
    • Sprinkle the remaining mozzarella cheese over the top.
    • Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.

  7. Serve:

    • Let the lasagna roll-ups cool for a few minutes before serving.
    • Cut into portions and serve hot, garnished with additional Parmesan cheese or fresh herbs if desired.
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Omelette Omelette

Omelette

Written by Chelsea on . Posted in Breakfast, Recipes. No Comments on Omelette

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Ingredients:

  • 3 large eggs
  • 1/2 small onion, finely chopped
  • 1/2 bell pepper (any color), diced
  • 1/2 cup grated cheddar cheese
  • 1 ripe avocado, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil or butter

Instructions:

  1. Prepare the Vegetables:

    • Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
    • Add the chopped onions and diced bell peppers. Sauté until the onions are translucent and the peppers are tender and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.

  2. Beat the Eggs:

    • Crack the eggs into a bowl. Add a pinch of salt and black pepper. Beat well until the mixture is smooth and airy.

  3. Cook the Omelette:

    • In the same skillet, add another tablespoon of olive oil or butter and heat over medium heat.
    • Pour the beaten eggs into the skillet, swirling to evenly cover the bottom of the skillet.
    • As the eggs begin to set, gently lift the edges with a spatula, and tilt the pan to allow the uncooked egg to flow underneath.

  4. Add Fillings:

    • When the eggs are mostly set but still slightly runny on top, sprinkle the sautéed onions and bell peppers evenly over one half of the omelette.
    • Sprinkle the grated cheddar cheese over the vegetables.

  5. Fold and Serve:

    • Carefully fold the other half of the omelette over the filled side using a spatula.
    • Let it cook for another minute to ensure the cheese melts.
    • Slide the omelette onto a plate.

  6. Add Toppings and Serve:

    • Top the omelette with sliced avocado. Sprinkle a little more salt and black pepper over the avocado for extra flavor.
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Cheeseburger Sliders Cheeseburger Sliders

Cheeseburger Sliders

Written by Chelsea on . Posted in Dinner, Favorites, Lunch, Recipes. No Comments on Cheeseburger Sliders

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Ingredients:

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 1 tsp “Slap Ya Mama” seasoning
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 12 Hawaiian rolls
  • 8 slices Colby Jack cheese
  • 8 slices Provolone cheese

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C).

  2. Cook the Ground Beef Mixture:

    • In a skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is translucent.
    • Drain off excess fat and return the skillet to the heat.
    • Add “Slap Ya Mama” seasoning, garlic powder, Worcestershire sauce, and black pepper. Stir well to combine and cook for an additional minute. Remove from heat.

  3. Prepare the Sliders:

    • Slice the Hawaiian rolls in half horizontally, keeping them connected if possible, and place the bottom half on a baking sheet.
    • Place four slices of Colby Jack cheese on the bottom half of the rolls, covering them evenly.
    • Evenly distribute the cooked ground beef mixture over the layer of Colby Jack cheese.
    • Top the beef mixture with four slices of Provolone cheese, again covering it evenly.

  4. Top and Bake:

    • Cover the cheese and beef layers with the top halves of the Hawaiian rolls.
    • Cover the entire assembly with aluminum foil to prevent the rolls from burning and to help the cheese melt evenly.
    • Bake in the preheated oven for about 10 minutes, or until the cheese is thoroughly melted and the rolls are slightly toasted.

  5. Serve:

    • Remove from the oven and let them cool slightly before slicing along the roll separations to serve. This method ensures each slider has a perfect distribution of meat and double cheese.
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Squash Nachos Squash Nachos

Squash Nachos

Written by Chelsea on . Posted in Dinner, Favorites, Lunch, Recipes. No Comments on Squash Nachos

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Ingredients:

  • 2 medium zucchini, sliced into rounds
  • 2 medium yellow squash, sliced into rounds
  • 2 tbsp olive oil or vegetable oil
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 1 cup shredded Mexican cheese blend
  • 1/2 red onion, finely chopped
  • 1 ripe avocado, diced

Instructions:

Prepare the Squash:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Season Squash: In a large bowl, toss the zucchini and yellow squash slices with the oil until they are evenly coated. This will help them roast better and become crisper.
  3. Roast Squash: Arrange the oiled squash slices in a single layer on a baking sheet lined with parchment paper. You might need to use two sheets to avoid overcrowding.
  4. Cook: Place the squash in the oven and roast for about 15-20 minutes or until they are slightly crispy on the edges. This will be your “nacho chips.”

Cook the Beef:

  1. Brown the Beef: While the squash is roasting, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
  2. Season the Beef: Once the beef is cooked through, drain any excess fat. Stir in the taco seasoning and cook according to the seasoning package instructions, usually by adding a small amount of water and simmering until thickened.

Assemble the Nachos:

  1. Layer the Nachos: Remove the roasted squash from the oven. Layer half of the squash back onto one of the baking sheets, then sprinkle half of the cooked ground beef and half of the shredded cheese over the squash. Repeat with another layer of squash, beef, and cheese.
  2. Bake the Nachos: Return the baking sheet to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Final Touches:

  1. Add Toppings: Once the nachos are out of the oven, sprinkle the chopped red onion and diced avocado over the top.
  2. Serve Immediately: Serve your squash nachos hot, ideally with your favorite salsa, sour cream, or guacamole on the side.
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Crispy Chicken Sandwich Crispy Chicken Sandwich

Crispy Chicken Sandwich

Written by Chelsea on . Posted in Dinner, Favorites, Recipes. No Comments on Crispy Chicken Sandwich

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Ingredients:

  • 2 large chicken breasts, halved horizontally
  • 2 tsp “Slap Ya Mama” seasoning
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 2 tbsp hot sauce
  • 1 tbsp Worcestershire sauce
  • Vegetable oil, for frying
  • 4 sweet Hawaiian buns
  • Chicken dipping sauce (use your favorite)
  • Dill pickles, sliced

Instructions:

Prepare the Chicken:

  1. Tenderize the Chicken: Place the chicken halves between two pieces of plastic wrap and gently pound them with a meat mallet to an even thickness.
  2. Season the Chicken: In a small bowl, mix 1 tsp “Slap Ya Mama” seasoning, garlic powder, black pepper, and salt. Sprinkle evenly over both sides of the chicken breasts.

Make the Marinade:

  1. Mix Wet Ingredients: In a bowl, whisk together the eggs, milk, hot sauce, and Worcestershire sauce.
  2. Marinate the Chicken: Place the seasoned chicken in the marinade and let sit for at least 30 minutes (or up to a few hours in the refrigerator).

Prepare the Dredging Station:

  1. Mix Dredging Ingredients: In another bowl, mix the flour with the remaining 1 tsp of “Slap Ya Mama” seasoning.
  2. Dredge the Chicken: Remove each piece of chicken from the marinade, letting excess drip off, then coat thoroughly in the flour mixture.

Fry the Chicken:

  1. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
  2. Cook the Chicken: Fry the chicken for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the oil and let drain on a wire rack or paper towels.

Assemble the Sandwich:

  1. Prepare the Buns: Lightly toast the sweet Hawaiian buns in a pan or oven.
  2. Build the Sandwich: Spread a generous amount of chicken dipping sauce on both halves of each bun. Place a piece of fried chicken on the bottom bun, add a few slices of pickles, and top with the other half of the bun.
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Chicken Tortilla Soup Chicken Tortilla Soup

Chicken Tortilla Soup

Written by Chelsea on . Posted in Dinner, Lunch, Recipes. No Comments on Chicken Tortilla Soup

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Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped (optional for heat)
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 4 cups chicken broth
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (14 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 chicken breasts, cooked and shredded
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For garnish:
    • Fresh cilantro, chopped
    • Avocado, diced
    • Sour cream
    • Shredded cheese (cheddar or Monterey Jack)
    • Tortilla strips or chips

Instructions:

  1. Prepare the Base:

    • Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, jalapeño (if using), and red bell pepper. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.

  2. Add Spices:

    • Stir in the cumin, chili powder, and paprika. Cook for about 1 minute until fragrant.

  3. Simmer the Soup:

    • Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil, then reduce heat to simmer.

  4. Add the Main Ingredients:

    • Add the black beans, corn, and shredded chicken to the pot. Simmer for about 15-20 minutes, allowing the flavors to meld together.

  5. Final Touches:

    • Stir in the lime juice and season with salt and pepper to taste.

  6. Serve:

    • Ladle the soup into bowls and top with tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro.
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