15 Low-Carb Recipes

We are going to end this old year right by sharing a blog post by Carolyn over at http://www.alldayidreamaboutfood.com. She has compiled 15 mouth-watering recipes that were favorites on her blog during 2015. From breakfasts and snacks to lunches and dinners, she has a little bit of everything!  I, for one, can’t wait to give some of these a try!

You can read them here! Go ahead! What are you waiting for?  🙂

5-Cheese Layered Quinoa Casserole

I needed ideas for supper last night, so I asked the hubby if he had any suggestions. I told him it had to use hamburger since that is what I had thawed and ready. Between the two of us, we came up with this casserole. I am just estimating on the amounts because I really didn’t measure the spices or most of the cheeses! It must have been a success because there are no leftovers!

3/4 c. dry quinoa (I used tri-color quinoa)

1-1/2 c. water

Combine the water and quinoa. Bring water to a boil and cook quinoa for about 15 minutes. While it is cooking, work on the beef mixture.

1-1/2 lbs. ground beef

2-3 mini sweet peppers, diced

1/2 medium onion, diced

Brown the ground beef. Add the peppers and onions to the meat and cook until tender. Drain off fat. Sprinkle the beef mixture with (maybe 1/2 tsp each) salt, pepper, onion powder, garlic powder, basil and chili powder. Stir in well. Add a medium handful of fresh spinach, stir, and cover. Turn off heat and let rest while you make the cheese sauce.

8 oz cream cheese

1/2 c. cottage cheese

2-3 eggs

1 c. ricotta cheese

1/2 c. Parmesan cheese

Add the cheeses and eggs together in a large mixing bowl and mix well. I used my stick blender, but a hand mixer is fine, too.

Lightly grease a 9×9 inch baking pan. Spread half of the meat mixture on the bottom of the pan. Layer half of the quinoa on the meat and then half of the cheese mixture. Repeat layers. Spread grated mozzarella cheese on top. Bake at 350 degrees for about 30 minutes. Serve with a fresh green salad!

Serves 6-8.  If you make it for 6 servings, there are just 13 carbs per serving. If 8 servings, there are 10 carbs per serving.


Low-Carb BBQ Sauce

Yesterday was the hubby’s birthday. He has now caught up to me! I was having trouble deciding what to prepare for dinner last night and finally decided to do something with chicken. One of our grocery stores had chicken breasts on sale, so I was able to get several packages for a great price. Barbecue chicken was sounding pretty good to me.

Since we’ve been trying to eat the Trim Healthy way for over a year now, I have not bought any barbecue sauce. Most of the BBQ sauces on the market today are full of high fructose corn syrup. If you do some research, you will discover that high fructose corn syrup is NOT good for the body!

I did a little web searching and found this recipe that I thought I could work with since I had most of the ingredients on-hand.

I had no unseasoned tomato sauce, but I did have a small can of tomato paste. I mixed it with water to get my tomato sauce. Probably should have used less of it, but it turned out ok.

The recipe also calls for a chicken wing sauce. I asked Sam which of the hot sauces that we have would be the best for this recipe, and he pulled one out for me. He did warn me to be careful and not use a lot since it is very hot. I cut back on the amount, but it was still too hot for me. Thankfully, Tim and the boys don’t mine hot and spicy foods!

For the sweetener, I used a THM friendly truvia instead of Splenda.

Honey Garlic Slow-Cooker Meatballs

It is always a good feeling to see your adult children being successful out in the world. It is an especially good feeling for those of us who were home schooling moms! I remember the anxiety I felt when my children graduated from our home school and began their college careers. Would they do well in their classes? Would they participate in class discussions? How would they manage having a schedule of 6 different classes and 20-hours of part time work? Seriously, I was a nervous wreck while my kids were going to college. However, my worries were ridiculous! I have 2 that have graduated and gone on to their chosen career fields. They did well in school, even making the dean’s list several semesters. And they have done fantastic in their fields of work! I have 2 that have started college and are not yet finished, but have taken up other careers (military included) and plan to finish college at a later date. Whew! Big sigh of relief here!

Ben has recently taken up his military career and has his own apartment on base. A good friend of ours sent him off with a brand new crock pot and a pack of recipes. Ben always enjoyed fiddling around in the kitchen while he was at home, so I had no doubt that he would manage well by himself. After he moved into his apartment, he took some of the recipe cards and went grocery shopping on base. He got the ingredients for this recipe that he said is amazing. It sounds really good to me, too, so I will have to give it a try myself! It’s definitely not a THM recipe, but with a little tweaking, I could probably make it one!

1/4 cup brown sugar,

1/3 cup honey,

1/2 cup ketchup,

2 tablespoons soy sauce,

3 garlic cloves; peeled and minced,

1 (28oz.) bag of fully cooked, frozen meatballs.

In medium bowl, mix brown sugar, honey, ketchup, soy sauce, and garlic.Place frozen meatballs in crockpot and pour sauce on top. Cook on low for 4 hrs. stirring every 45 min. Serve with rice or in a sandwich.

Fried Salmon with Avocado Sauce

This particular recipe came about the other day when I realized that I still had some avocados in the fridge that had to be used. They were slightly soft when I bought them, and they had gotten pushed to the back of the fridge and almost forgotten. Does that ever happen to you? I seriously hate wasting food, so when I discovered that the avocados were still there, I knew I had to do something!

Salmon was already in the works for dinner, so I decided to make it a little different and figure out a sauce with the avocados. Normally, I coat the salmon in seasoned almond flour before frying it in coconut oil. This time I didn’t coat it at all. After heating the coconut oil, I placed the fresh salmon pieces in the skillet and sprinkled them with salt and pepper. I fried them gently on both sides and then covered the pan and removed it from the heat while I created the avocado sauce.

I totally winged it with this sauce…just created it as I went along. It actually worked! At least Ben and the hubby liked it! It is very similar to the guacamole that I make only smoother.

2 avocados

2 tbsp. sour cream

1/4 tsp salt

1/4 – 1/2 tsp. garlic powder

1/4 – 1/2 tsp. onion powder

1/4 – 1/2 tsp. ground red pepper

dash of lemon juice

Split the avocados and scoop out the flesh into a food processor. Add the remaining ingredients and blend until very smooth. Adjust seasonings to your own preference for flavor.

This makes enough for 4  medium pieces of salmon.

Suggestion for left overs: spread the avocado sauce on a low-carb wrap in place of mayo. Layer meat,cheese, lettuce and tomato and roll up the wrap for lunch!

Crack Slaw–Low Carb

Yesterday I made this amazing cooked slaw for the hubby. I had half of a large head of cabbage left after having made him the cabbage steaks the other day, and I really wanted to try this recipe.  It was a hit!

I made just a few changes in the recipe since there were a few ingredients that I didn’t have.  I used part of a red onion in place of the green onions, Truvia in place of the Splenda, and ground ginger in place of ginger paste.  If you don’t have any sriracha sauce, you can use just about any hot sauce that you happen to have.  And Hubby said that next time I can leave the sweetener out since it really isn’t needed.


Low-Carb Cabbage Soup

The other day the hubby asked if there were items in the fridge that needed to be used up. His question is legitimate! When the kids were growing up, I usually tried to clean out the fridge and serve left-over meals twice a week, every Wednesday and Saturday nights.  Since he and I are the only two at home right now, leftovers often do get pushed to the back and forgotten. When I told him that the main thing I had that needed to be eaten was half a head of cabbage, he replied with, “I wonder if I could make some cabbage soup?”   I was more than willing to let him try!

My hubs is down 10 lbs since he started the low-carb way of eating using mostly ideas and recipes found in the THM book and face book page. So, when he is willing to help in the kitchen to make something that is on the food plan, I am happy to let him try. It’s less work for me, right? I mean, while he’s in the kitchen, I  have time to hold my little darlin’ …




and I have more time to work on crafts, like the checkerboard stockings I’ve been making for some clients. While most of them have “The Citadel” embroidered on the top, this one is a new idea and has become my favorite!



I  can also crochet hats for my niece’s children. Aren’t they adorable? (The kids, I mean!)




Here is his creation for low-carb cabbage soup.

1 medium onion, chopped

3 cloves garlic, pressed

1/2 stick butter

1/2 half head cabbage, cut into small wedges

1/2 lb sausage, crumbled or about 1/2 lb of kielbasa sausage cut into bite-sized pieces

1-1/2 c. chicken broth

1/2 c. whipping cream

1 c. tomato juice or sauce

8 oz cream cheese, softened

1 tsp basil

1 tsp oregano

1/2 tsp dried hot pepper flakes

salt and black pepper to taste

In a large stock pot melt the butter and gently saute the onion and garlic. Add the sausage and cabbage and cook until sausage is no longer pink. Add the chicken broth, whipping cream, and tomato juice. Mix well.  Bring to a simmer and stir in the cream cheese. Stir until it melts. Add the spices and adjust to your taste!  Add more chicken broth if the soup is too thick for your liking.