Tag: pepperoni

Sub Roll-Ups

sub-roll-ups

As I mentioned a few posts back, we are dieting once again at the Melton house. You have been with me throughout the years on the diet roller coaster that I seem to take on a lot. I am ready to make a change for life though. Something about being prescribed that first “old person” pill that kicks you into gear.

There are several health conditions in my family that you just don’t want. Heart problems seem to top the list. I can not deny that the mouthwatering recipes that I like are a contributing factor. I have dodged the bullet until recently. I had been kidding myself that maybe I would be the lucky one in the family but was recently prescribed a low dose cholesterol medication.

This week marks five weeks of better eating. Because I did not have the confidence in myself five weeks ago, I hesitated to mention it to you.  This time it is are actually going very well. I say that with some surprise because I always seem to fail at dieting. I am not sure if it is this particular way of eating that is working so well, or if the timing is right and my mind is finally made up, or maybe a combination of everything.

I hope that you will join me on this ride to better health. My number one goal has always been to lose weight when starting a new diet. This time my goals are so much more. I want to live better. I want to stick around to see grandchildren some day. I wish that someday Greg and me will enjoy retirement and travel. I want to enjoy life as long as I possibly can.

Some low-carb meals are no-brainers. However, there are many recipes that I’m trying now with coconut flour, almond flour, whey protein, and so much more that are very different. It’s like learning to cook again. For now, I am trying recipes from cookbooks that I have purchased and recipes I find online. I really hope to be experimenting with my own recipes very soon. I have already come up with a fat bomb recipe that we really like. Fat bombs are subject for another day though and something that I have had to learn to embrace.

When I say that we are on a low-carb diet, what we are trying to learn is the keto diet. When I first read about it, I did not precisely understand what it was all about, and I am still very limited in my knowledge about it. We started off low-carb and are transitioning to keto. We are learning as we go so, please do not judge me if I say or do something that is not entirely keto. I am not a nutritionist so take anything you read on this blog about the keto diet at face value. Most keto recipes should work well for those of you doing a low-carb diet and those of you that eat paleo.

These simple sub roll-ups were so easy to make and such a hit. I found this idea on ourpaleolife.com and took these to sandwich night at church last Wednesday. Some of the teenagers that I teach were telling me how much they loved them and that I should bring them every week, sandwich night or not! Change up the ingredients and use what you like. Served with the vinegar and oil dip, it’s just like eating your favorite sub sandwich without all the carbs!

italian-sub-roll-ups-njsd
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Sub Roll-ups (Keto)

Your favorite sub sandwich without all of the carbs!
Course Keto, Main Course
Servings 4
Author Amye Melton

Ingredients

  • 4 thin slices deli ham
  • 4 thin slices deli pepperoni
  • 4 thin slices Genoa Salami
  • 4 thin slices provolone
  • shredded lettuce
  • sliced black olives
  • roasted red peppers sliced
  • pickled banana peppers drained
  • onion thinly sliced
  • mayonnaise
  • 1/4 to 1/2 c. Avocado Oil or Extra-Virgin Olive Oil
  • 1/4 c. red wine vinegar or apple cider vinegar
  • Italian Seasoning to taste

Instructions

  • Place the meats and cheese on a cutting board or other flat surface, overlapping slightly, and layering from largest to smallest.  
  • Spread a thin layer of mayonnaise on the stack, leaving space at the top of the largest piece to keep if from squishing out when you roll them up.
  • Add a small amount of shredded lettuce to the end with the smallest pieces.  
  • Top with a small amount of desired toppings.
  • Starting at the small end (the end with the toppings), roll the stack, pushing in any fillings that find their way out.
  • Secure the roll with a toothpick.
  • To make dressing, mix the oil and vinegar together.  Sprinkle with some Italian seasoning.  Serve as a dipping sauce for the roll-ups.  

Notes

Total Carbs = 1 g
Net Carbs = 0 g
Fiber = 1 g
Total Fat = 10 g
Protein = 10 g
Calories = 143 
Glycemic Load = 0

 

Low-Carb Deconstructed Pizza Casserole

 

Deconstructed-Pizza

My family has been keeping me on my toes lately requesting low-carb meals. Low-carb diets can become so boring to me. I enjoy cooking, and I like to keep things exciting. Recently, I made my week’s menu using new low-carb recipes. We had a not so good Mexican dish, some soggy zucchini boats, and a chicken dish that we hope never to see again! However, I feel that it was successful because my family found three recipes that we will make again and again. This low-carb deconstructed pizza from Kayln’s Kitchen was fabulous. It’s a super easy recipe that makes me wonder why I never thought of doing this before.

I suggest that if you prefer to use a slightly larger dish, say a 9 x 13-inch, use a little more cheese than the recipe suggests. This will make your casserole gooey and delicious. Top your casserole any way you like. We had two deconstructed pizzas for my family topped differently and they were both great. Other than using a fork, and not your hands to eat, you will never miss the crust.

 

Low-Carb Deconstructed Pizza Casserole
 
Author:
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Ingredients
  • 1 lb. Italian Sausage
  • Extra-virgin olive oil
  • 1 (14.5-oz.) can diced tomatoes
  • 8 to 12-oz. fresh mushrooms, cut into thick slices, optional
  • ½ tsp. dried oregano
  • salt & freshly ground pepper, to taste
  • 1½ c. grated Mozzarella cheese
  • Topping suggestions: Pepperoni, Green Peppers, Onions, Canadian Bacon, Pineapple, Jalapeno Peppers, Banana Peppers
Instructions
  1. Preheat oven to 400° F. Spray a 8 x 11-inch casserole dish with non-stick cooking spray, set aside.
  2. Pour the diced tomatoes into a colander, rinse with cold water. Let tomatoes drain well, then spread them out on paper towels to dry completely, blotting with another paper towel, if needed.
  3. Using a skillet, brown the sausage in a little extra-virgin olive oil, breaking it apart as it cooks. Drain on paper-towel lined plate.
  4. Add a little more extra-virgin olive oil to the skillet and saute the mushrooms until all the liquid is released and the mushrooms are starting to brown.
  5. Layer the cooked and drained sausage in the bottom of the prepared casserole dish. Top with the dried tomatoes. Layer the mushrooms over the tomatoes and then sprinkle the ingredients with oregano, salt, and pepper.
  6. Sprinkle the cheese over the entire casserole and add topping of your choice. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.