Tag: mushrooms

Pizza Pot Pie

Pizza Pot Pie

Today as I sit down to share a recipe with you, I struggle for words. As we are living in uncertain times, chatting about recipes seems so trivial. It appears that the health scare escalates daily. For the time being, life, as we know it, has changed.

Even during this time, I am choosing to live without fear. I am concerned and taking precautions, but I am electing to look at this time as a gift. First, I have my mother here with us. I didn’t even give my mother a choice. I told her to pack, and I went to get her ten days ago. I am blessed to spend this time with my 80-year-old mother. Greg has stopped traveling for work. It’s been nice to have him around the house. Wes and Ashley live down the hill, and they are both at home. We have eaten together as a family more than we have since he married and moved out. I wish Savannah were here, but she is staying safe in her Atlanta apartment.

Even in this uncertain time, we still have to eat. Here is a recipe that can be customized to your taste or simply with what you have on hand. I always have marinara sauce in the cupboard and ground beef or deer meat in the freezer. If you do not have crescent rolls, you could top with a canned biscuit, frozen puff pastry, pie crust dough.  Get creative!

 

Pizza Pot Pie
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Pizza Pot Pie

Course Main Course
Author Amye Melton

Ingredients

  • 1 medium green bell pepper
  • 4 ounces fresh mushrooms, chopped
  • 1 tablespoon cooking oil
  • 1/2 pound ground beef or Italian sausage
  • 12 ounces marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon dried basil
  • 8 ounce can Crescent Roll Dough Sheet
  • 1 large egg beaten

Instructions

  • Preheat oven to 375℉.
  • Spray four 8-ounce custard cups with nonstick cooking spray. Place cups on a sheet pan and set aside.
  • Slice bell pepper into 4 rounds. Chop remaining bell pepper.
  • Heat oil in skillet. Add meat and brown, stirring ofter to break up. When browned, removed from pan with a slotted spoon onto a paper-towel lined pan.
  • Add the chopped bell pepper to the pan and saute until the pepper starts to soften. Add mushrooms and saute a few more minutes.
  • In a medium bowl, add meat, bell pepper and mushrooms, marinara sauce, cheese, and basil. Mix well.
  • Divide evenly among the cups. (about 3/4 cup)
  • On a lightly floured surface, cut the dough into four 4 1/2-inch rounds. Top each ramekin with a dough circl. Gently press dough around edges. Brush the top of dough with beaten egg.
  • Top with a bell pepper ring.
  • Bake for 15 to 18 minutes, until lightsly browned and heated through.
  • Serve warm.

Mama Maria’s Meatballs

Mama Maria's Meatballs

I am so excited to share this recipe. I can’t say I have been making anything keto for years but, this is one of the first recipes I tried that I have made over and over again.

This recipe comes from a great cookbook, Keto Restaurant Favorites by Maria Emmerich. I have tried a few recipes in this book, and they have been great.

These meatballs are not only delicious but super simple. I double this recipe every time. To simplify things I purchase marinara sauce rather than make homemade. Rao’s Homemade Sauce is our favorite low-carb marinara, and I can find it easily in my local stores.

Mama Maria's Meatballs
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Mama Maria's Meatballs

Keto, Low-Carb, Gluten-Free
Course Main Course
Servings 8
Calories 449kcal
Author Amye Melton

Ingredients

  • 2 lbs. ground beef
  • 1/4 c. chopped onions
  • 2 cloves garlic minced
  • 2 lg. eggs
  • 1 c. grated Romano cheese plus additional for serving
  • 1 1/2 tbsp. Italian seasoning
  • 2 tsp. fine sea salt
  • 1/2 tsp. ground black pepper
  • 2 c. mushrooms about 1 lb., finely chopped
  • 1 c. beef broth
  • 2 c. marinara
  • Fresh Basil for garnish

Instructions

  • Preheat oven to 350℉
  • In a large bowl, combine the ground beef, onions, garlic, eggs, Romano cheese, Italian seasoning, salt and pepper.  Add the mushrooms to the meat mixture.  Slowly stir in the broth, 1/2 cup at a time.  The mixture should be very moist but still able to hold its shape when rolled into meatballs.  Form the mixture into 2-inch meatballs.  Arrange the meatballs in a single layer on a rimmed baking sheet.  Bake for 30 to 35 minutes, turning occasionally, until evenly browned.
  • Serve with marinara.  Garnish with extra Romano cheese and fresh basil, if desired. 
  •  Store the meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat, please on a rimmed baking sheet in a preheated 350℉ oven for about 3 minutes.  

Notes

Nutritional Information:
Calories: 449; Fat: 34g; Protein: 29g; Carbs: 6g

Beef and Veggie No Nachos PLUS Keto Taco Seasoning Mix

 

beef and veggie no nachos

Mexican night is something I can always throw together. I keep all of the ingredients on hand and when I fail to plan dinner I can still have something on the table in very little time.

Sugar has thrown a wrench in many of my old recipes though.  Mexican night being one of them.  I always kept the little packets of taco seasoning in the cabinet as a standby. That is completely out now. It has sugar, and although it is a small amount, it is out!

I have made a homemade taco seasoning mix that is better than anything bought! I have added it to beef and chicken with great results.  I plan on using it in all of my recipes that have taco seasoning added, starting with a Mexican Chicken Soup tonight,

I recently made these tasty nachos using my new taco seasoning and they were delicious and filling. The nutrition content does not take into account for your toppings. Please add your shredded cheese, sour cream, and healthy avocado when figuring your macros.

keto taco seasoning mix
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Keto Taco Seasoning

A wonderful homemade sugar free taco seasoning!
Cuisine Mexican
Author Amye Melton

Ingredients

  • 1/4 c. chipotle chili powder or regular chili powder
  • 1/4 c. ground cumin
  • 1 tsp. smoked paprika
  • 1 Tbsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. dried oregano
  • 1 Tbsp. Swerve granulated
  • 2 tsp. Dutch cocoa powder

Instructions

  • Combine all ingredients in a medium size bowl and whisk to combine.  Store in an airtight container.  

Notes

1 serving = 1 tablespoon
Use 1 tablespoon per pound of meat.
Net Carbs = 1 g.
Fat = 1 g.
Protein = 1 g.
Calories = 13

 

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Beef and Veggie No Nachos

Course Keto, Main Course
Cuisine Mexican
Keyword ground beef, zucchini, red bell pepper, green bell pepper, mushrooms
Servings 4
Author Amye Melton

Ingredients

  • 1 lb. ground beef
  • 1 tbsp. taco seasoning
  • 1/4 c. water
  • 2 c. diced zucchini
  • 1 c. whole mushrooms
  • 1 c. diced green bell pepper
  • 1 c. diced red bell pepper
  • 3 tbsp. extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 425℉.
  • Brown meat.  Add taco seasoning and water and stir to combine.  Boil for a few minutes, remove from heat and set aside.
  • Place diced vegetables on a large baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat.
  • Place in preheated oven and roast, flipping the vegetables occasionally, until tender/crisp or desired doneness. 
  • Remove from oven.
  • To assemble:  Place 1/4 of the vegetables on a plate.  Top with 1/4 of the meat mixture.  Top with cheese, sour cream, and avocado.  
  • Serve.

Notes

Net Carbs = 6
Fat = 17
Protein = 34
Calories = 317