Low carb casseroles offer families a delightful mix of flavors and satisfying textures. Dishes like Cheesy Broccoli and Chicken Casserole and Keto Cauliflower Mac and Cheese allow for comforting meals without the carbs. Spinach and Feta Stuffed Casserole and Zucchini Lasagna provide nutritious alternatives to traditional recipes. Breakfast options like Bacon and Egg Breakfast Casserole guarantee variety for mornings. Each recipe presents unique ingredients and cooking methods, inviting exploration into the world of comforting low-carb meals tailored for family dinners.
Cheesy Broccoli and Chicken Casserole
Cheesy Broccoli and Chicken Casserole is a comforting and satisfying low-carb dish that combines tender chicken, nutritious broccoli, and creamy cheese in a baked casserole. This dish is perfect for anyone following a low-carb diet or looking for a hearty meal that doesn't compromise on flavor.
With a preparation time of just 15 minutes and a total cooking time of about 30 minutes, it's a quick and convenient option for busy weeknights or meal prepping for the week.
Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional, for topping)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, broccoli florets, shredded cheddar cheese, cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until all the ingredients are well incorporated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- If using, sprinkle grated Parmesan cheese on top for an extra cheesy crust.
- Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips:
- For added flavor, consider mixing in other vegetables like cauliflower or bell peppers.
- To switch up the protein, diced turkey or cooked sausage can replace the chicken.
- For a spicier kick, add a dash of hot sauce or crushed red pepper flakes into the mixture.
- This casserole can be prepared ahead of time and stored in the refrigerator for up to three days. Simply reheat it in the oven at 350°F until warmed through.
- Experiment with different cheese varieties, such as mozzarella or pepper jack, to customize the flavor profile.
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Keto Cauliflower Mac and Cheese
Keto Cauliflower Mac and Cheese is a creamy, cheesy comfort dish that substitutes traditional pasta with cauliflower, making it a perfect option for those following a low-carb or ketogenic diet.
This dish is not only rich in flavor but also provides the satisfaction of a traditional mac and cheese. It is ideal for families, meal prepping, or anyone looking to reduce their carb intake while still enjoying hearty meals. The total preparation and cooking time is approximately 30-40 minutes.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until tender but still crisp. Drain and set aside.
- In a large mixing bowl, combine the cream cheese, heavy cream, and half of the cheddar cheese. Mix well until smooth.
- Add the cooked cauliflower to the cheese mixture, along with the garlic powder, onion powder, salt, pepper, and paprika if using. Stir until the cauliflower is well coated.
- Transfer the mixture to a greased baking dish and spread evenly. Top with the remaining cheddar cheese and grated Parmesan.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.
Variations and Tips:
- For a protein boost, consider adding cooked bacon, diced chicken, or sausage to the cauliflower mixture.
- Experiment with different cheeses such as mozzarella, Gouda, or a cheese blend for varied flavors.
- To make it even creamier, you can add 1/4 cup of sour cream to the cheese mixture.
- For a crunchy topping, sprinkle some crushed pork rinds or almond flour on top before baking.
- If you prefer a baked and crispy top layer, broil on high for 2-3 minutes at the end of baking, watching closely to avoid burning.
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Spinach and Feta Stuffed Casserole
The Spinach and Feta Stuffed Casserole is a delicious low-carb dish that combines the earthy flavors of spinach with the creamy, tangy notes of feta cheese.
This casserole is perfect for anyone looking to enjoy a healthy meal that's both satisfying and easy to prepare. It's ideal for families, meal prep enthusiasts, or anyone following a low-carb lifestyle.
With a preparation time of just 15 minutes and a cooking time of 30 minutes, dinner can be on the table in no time.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup black olives, sliced (optional)
- Olive oil for greasing the baking dish
Cooking Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
- In a large bowl, combine the chopped spinach, feta cheese, ricotta cheese, eggs, Parmesan cheese, oregano, garlic powder, and season with salt and pepper. Mix until all ingredients are well incorporated.
- If using, fold in the cherry tomatoes and black olives into the mixture.
- Pour the spinach and feta mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the casserole is set and the top is lightly golden.
- Allow the casserole to cool for a few minutes before slicing and serving.
Variations and Tips
- Add cooked chicken, turkey, or tofu for an extra protein boost.
- For a spicier kick, include chopped jalapeños or red pepper flakes.
- Experiment with different greens by adding kale or Swiss chard for variety.
- To make the dish gluten-free, confirm all ingredients, particularly any additions, are certified gluten-free.
- Serve with a side salad or grilled vegetables for a complete meal.
Enjoy this hearty and nutritious casserole that makes for great leftovers too!
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Zucchini Lasagna
Zucchini Lasagna is a delicious low carb alternative to traditional lasagna, perfect for those looking to reduce their carbohydrate intake while still enjoying a comforting, hearty meal. This dish layers thinly sliced zucchini in place of pasta, paired with a rich meat sauce and creamy cheese for a satisfying and nutritious dinner.
With a preparation time of about 20 minutes and a cooking time of 45 minutes, you can have this delightful casserole ready to serve in under an hour.
Ingredients:
- 3 medium zucchinis
- 1 lb ground beef or turkey
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar (about 24 oz) marinara sauce (check for low sugar options)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
Cooking Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick). You can use a mandoline or a sharp knife for even slices.
Sprinkle with salt and let them sit in a colander for about 15 minutes to draw out excess moisture.
3. In a large skillet over medium heat, add a drizzle of olive oil and the minced garlic. Sauté until fragrant, about 1 minute.
Add the ground beef or turkey and cook until browned. Drain any excess fat.
4. Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for about 5 minutes.
5. In a bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.
Place a layer of zucchini slices on top, followed by half of the ricotta mixture, half of the meat sauce, and a sprinkle of mozzarella.
Repeat the layers, finishing with zucchini, the remaining meat sauce, and top with the remaining mozzarella and Parmesan cheese.
7. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna cool for about 10 minutes before slicing and serving.
Variations & Tips:
- Feel free to substitute the ground beef with cooked sausage, chicken, or even a plant-based protein for a different flavor profile.
- For added nutrition, include spinach, mushrooms, or bell peppers into the meat sauce.
- If you want a cheesier dish, layer in additional cheese between the layers or use a mix of cheeses.
- To reduce moisture, you can roast the zucchini slices in the oven for about 10 minutes before assembling the lasagna.
- This dish freezes well, making it a great make-ahead option for busy weeknights.
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Bacon and Egg Breakfast Casserole
The Bacon and Egg Breakfast Casserole is a hearty, low-carb dish perfect for busy mornings or cozy weekend brunches. This casserole is packed with protein, making it ideal for those following a low-carb or ketogenic lifestyle, and it appeals to breakfast lovers of all ages.
With a preparation time of just 15 minutes and a cooking time of 30-35 minutes, you can whip this up quickly and enjoy a delicious, satisfying meal that keeps you full until lunchtime.
Ingredients
- 8 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 strips of bacon, cooked and crumbled
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives or parsley for garnish (optional)
Cooking Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray or butter.
- In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the garlic powder, salt, and black pepper.
- Add the crumbled bacon, diced bell peppers, diced onion, and half of the shredded cheddar cheese to the egg mixture. Mix until all ingredients are distributed evenly.
- Pour the egg mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown. A toothpick inserted in the center should come out clean.
- Let the casserole cool for a few minutes before slicing. Garnish with chopped chives or parsley if desired, and serve warm.
Variations & Tips
- Vegetarian Option: Replace bacon with sautéed spinach, mushrooms, or zucchini for a veggie-friendly casserole.
- Cheese Varieties: Feel free to experiment with different cheese types such as Swiss, pepper jack, or feta for unique flavors.
- Make-ahead: Prepare the casserole the night before and store in the refrigerator. In the morning, simply bake it from cold, adding a few extra minutes to the cooking time.
- Freezing: You can freeze portions of the casserole. Allow it to cool completely, wrap tightly in plastic wrap or foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
- Serving Suggestions: Pair the casserole with a fresh salad or avocado slices for a balanced meal.
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Creamy Mushroom and Chicken Casserole
The Creamy Mushroom and Chicken Casserole is a comforting low-carb dish perfect for those looking to enjoy a filling meal without the excess carbohydrates. This casserole combines tender chicken pieces with rich, earthy mushrooms in a creamy sauce, making it an ideal choice for families, meal prep enthusiasts, or anyone on a low-carb diet.
With a preparation time of approximately 15 minutes and an additional cooking time of 30 minutes, this dish is both quick to assemble and satisfying to eat.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup chicken broth
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms, and continue to cook for another 5 minutes, until the mushrooms are softened.
- In a large bowl, combine the cooked chicken, sautéed mushroom mixture, heavy cream, chicken broth, thyme, salt, pepper, and paprika. Mix well until all ingredients are evenly coated.
- Pour the mixture into a greased 9×13-inch casserole dish. Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let sit for 5 minutes. Garnish with fresh parsley if desired before serving.
Variations and Tips:
- For a vegetarian version, replace chicken with steamed broccoli or cauliflower.
- Incorporate other low-carb vegetables such as spinach or zucchini for added nutrients.
- To enhance the flavor, consider adding a splash of white wine or a tablespoon of Dijon mustard to the cream mixture.
- This casserole can be made ahead of time and stored in the refrigerator for up to three days or frozen for later use.
Just be sure to reheat thoroughly before serving.
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Ground Beef and Cauliflower Casserole
Ground beef and cauliflower casserole is a hearty and satisfying low-carb dish that brings together the rich flavors of seasoned ground beef and the comforting texture of cauliflower, making it an ideal meal for anyone following a ketogenic or low-carb diet.
This casserole is perfect for family dinners or meal prep, as it can easily feed a crowd and keeps well in the refrigerator for leftovers. With a preparation time of just 20 minutes and a cooking time of 30 minutes, you can have this delicious meal ready to serve in under an hour.
Ingredients:
- 1 pound ground beef
- 1 head cauliflower, cut into florets
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and add the cauliflower florets. Cook for about 5 minutes, until tender but still firm. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Stir in the beef broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Allow it to simmer for 5 minutes.
- In a greased casserole dish, layer the cooked cauliflower at the bottom. Pour the ground beef mixture over the cauliflower, spreading it out evenly.
- Top the casserole with shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.
Variations and Tips:
- To make it even creamier, you can mix in a cup of cream cheese or sour cream into the beef mixture before layering.
- Feel free to add your favorite vegetables, such as spinach or bell peppers, to the ground beef mixture.
- If you prefer a spicier flavor, add diced jalapeños or use pepper jack cheese instead of cheddar.
- This casserole can be stored in an airtight container in the refrigerator for up to 4 days and can be reheated in the oven or microwave.
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Tuna and Vegetable Casserole
Tuna and Vegetable Casserole is a hearty and satisfying dish that brings together the nutty flavor of tuna with a medley of colorful vegetables.
This low-carb casserole is ideal for anyone seeking a nutritious meal that's both comforting and easy to prepare, making it a fantastic choice for busy weeknights or meal prep. The total preparation time is approximately 30 minutes, with an additional 20-25 minutes for baking.
Ingredients:
- 2 cans (5 oz each) tuna, drained
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine the drained tuna, broccoli, cauliflower, bell peppers, zucchini, and half of the cheddar cheese.
- In a separate bowl, mix together the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika.
- Pour the creamy mixture over the tuna and vegetable mixture, stirring until well combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top the casserole with the remaining cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving.
Variations and Tips:
- For an extra kick, consider adding red pepper flakes or jalapeños to the casserole.
- You can substitute or add other low-carb vegetables like spinach, green beans, or asparagus based on your preferences.
- To make it healthier, opt for Greek yogurt instead of sour cream for added protein.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- This casserole pairs well with a simple side salad for a complete meal.
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Eggplant Parmesan Casserole
Eggplant Parmesan Casserole is a delightful low-carb alternative to the classic Italian dish, making it perfect for those following a ketogenic or low-carb diet. This hearty casserole combines layers of roasted eggplant, marinara sauce, and molten cheese, creating a satisfying meal that is ideal for vegetarians or anyone looking to cut back on carbohydrates.
With a prep time of about 20 minutes and a cooking time of approximately 45 minutes, you can have this delicious dish on your table in less than an hour.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups marinara sauce, low-carb
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil leaves, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Place sliced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the eggplant in the preheated oven for about 20 minutes, flipping halfway through, until tender and slightly golden.
- In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
- Layer half of the roasted eggplant slices over the sauce, followed by half of the mozzarella cheese and half of the Parmesan cheese.
- Sprinkle with half of the oregano and garlic powder.
- Repeat the layering process with the remaining eggplant, marinara sauce, mozzarella, Parmesan, used oregano, and garlic powder.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for 10 minutes before serving. Garnish with fresh basil leaves, if desired.
Variations and Tips:
- For added flavor, consider incorporating sautéed mushrooms, spinach, or bell peppers into the layers.
- To make this dish even creamier, you can mix ricotta cheese with the mozzarella before layering.
- If you prefer a crispier topping, broil the casserole for the last few minutes of cooking.
- This casserole can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Just add a few extra minutes to the baking time if cooking from cold.
- For a gluten-free version, verify your marinara sauce does not contain added sugars or fillers.
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Spaghetti Squash Carbonara
Spaghetti Squash Carbonara is a delicious low-carb twist on the classic Italian dish, perfect for those looking to control their carbohydrate intake without sacrificing flavor. This creamy and savory casserole offers a satisfying and indulgent meal that's great for weeknight dinners or entertaining guests on a special occasion.
With a prep time of about 15 minutes and cook time of around 45 minutes, you can have a comforting dish on your table in no time.
Ingredients:
- 1 medium spaghetti squash
- 4 slices of bacon, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30-35 minutes or until the flesh is tender and easily shredded with a fork.
- While the squash is roasting, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon and drain on paper towels, leaving some drippings in the pan.
- In a bowl, whisk together the eggs, Parmesan cheese, minced garlic, and black pepper. Set aside.
- Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl.
- In the skillet with the bacon drippings, return the squash to the pan and mix in the cooked bacon. Slowly pour the egg and cheese mixture over the hot spaghetti squash, stirring quickly to create a creamy sauce. The heat from the squash will cook the eggs without scrambling them.
- Cook for an additional 1-2 minutes over low heat, stirring until everything is well combined.
- Serve warm, garnished with chopped fresh parsley and more grated Parmesan, if desired.
Variations & Tips:
- For a vegetarian version, replace bacon with sautéed mushrooms or smoked tempeh for a smoky flavor.
- You can add cooked peas or spinach for extra nutrition and color.
- Adjust the levels of garlic and cheese based on your taste preferences.
- Make sure not to overheat the egg mixture, as it can scramble; work quickly when combining ingredients.
- To store leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Taco Zucchini Casserole
Taco Zucchini Casserole is a delicious low-carb dish that combines the flavors of classic tacos with the wholesome, nutritious benefits of zucchini. This casserole is perfect for anyone looking to cut down on carbohydrates while still enjoying a hearty meal, making it ideal for keto dieters or those seeking healthier options.
With a total preparation and cooking time of about 45 minutes, this dish is both quick to whip up for a weeknight dinner and a crowd-pleaser at gatherings.
Ingredients:
- 3 medium zucchinis, sliced into rounds
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onion
- 1 cup bell peppers, diced (any color)
- 1/2 cup black olives, sliced (optional)
- Fresh cilantro or parsley for garnish (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add a drizzle of olive oil. When hot, toss in the chopped onion and bell peppers, sautéing until softened, about 5 minutes.
- Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning, diced tomatoes, and sliced black olives (if using). Cook for an additional 3-5 minutes, allowing the flavors to meld.
- In a large baking dish, layer half of the zucchini rounds, followed by half of the meat mixture. Repeat the layers with the remaining zucchini and meat.
- Top with shredded cheese and cover the dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Allow to cool for a few minutes, garnish with fresh cilantro or parsley, and serve warm.
Variations and Tips:
- Substitute the ground beef or turkey with shredded chicken or a plant-based meat alternative for a different flavor profile.
- Add additional vegetables such as mushrooms, spinach, or corn for extra nutrition and variety.
- For a spicier dish, add diced jalapeños or a sprinkle of cayenne pepper when cooking the meat.
- If you're short on time, you can use pre-chopped vegetables or rotisserie chicken to speed up the preparation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Shrimp and Cauliflower Rice Casserole
Shrimp and Cauliflower Rice Casserole is a delicious and healthy low-carb dish that combines flavorful shrimp with the nutritious benefits of cauliflower rice. This casserole is ideal for anyone looking to maintain a low-carb lifestyle while enjoying a hearty meal.
Perfect for busy weeknights, it can be prepared in about 30 minutes and makes for great leftovers as well.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups cauliflower rice (fresh or frozen)
- 1 cup bell peppers, chopped (any color)
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add olive oil and sauté the onion and bell peppers until they are softened, about 5-7 minutes.
- Add minced garlic and shrimp to the skillet, cooking until the shrimp turn pink and opaque, about 3-4 minutes. Season with paprika, salt, and pepper.
- Stir in the cauliflower rice and heavy cream, mixing well to combine. Cook for an additional 3-4 minutes until heated through.
- Transfer the mixture to a greased casserole dish and top with shredded cheese.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before garnishing with fresh parsley if desired. Serve hot.
Variations and Tips:
- For added flavor, mix in some cooked bacon or sausage before baking.
- Substitute shrimp with chicken or other seafood depending on preference.
- Add a variety of vegetables such as spinach, zucchini, or mushrooms for extra nutrients.
- To make this casserole spicier, consider adding diced jalapeños or a dash of hot sauce to the shrimp mixture.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days; reheat in the microwave or oven before serving.
Italian Sausage and Bell Pepper Casserole
The Italian Sausage and Bell Pepper Casserole is a perfect low-carb dish that bursts with flavor and is ideal for those following a ketogenic or low-carb diet.
It's a comforting, hearty meal that can serve as a weeknight dinner or a satisfying dish for gatherings. Fast to prepare, this casserole takes approximately 15 minutes of prep time and around 35-40 minutes to cook, making it a convenient choice for busy individuals or families.
Ingredients:
- 1 pound Italian sausage (mild or spicy)
- 2 cups bell peppers (mixed colors), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes (no added sugar)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the sliced bell peppers, onion, and garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the diced tomatoes, Italian seasoning, salt, and black pepper. Allow to cook together for an additional 2-3 minutes to meld the flavors.
- Transfer the sausage and vegetable mixture into a greased 9×13 inch casserole dish.
- Top with shredded mozzarella cheese, spreading it evenly over the mixture.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Variations and Tips:
- For added flavor, consider incorporating mushrooms or spinach into the casserole.
- Replace the Italian sausage with chicken sausage or turkey sausage for a lighter option.
- To make it even lower-carb, add zucchini or cauliflower rice instead of bell peppers for a different texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Experiment with different cheese toppings like provolone or parmesan for a unique twist!
Chicken Alfredo Zoodle Casserole
The Chicken Alfredo Zoodle Casserole is a delicious low-carb dish that combines tender chicken, creamy Alfredo sauce, and spiralized zucchini noodles (zoodles) for a satisfying meal that's perfect for anyone looking to cut carbs without sacrificing flavor.
This one-pan casserole is not only ideal for families but also a great dinner option for meal prep, making it perfect for busy weeknights. The preparation time is approximately 20 minutes, with an additional baking time of 30 minutes.
Ingredients:
- 2 medium zucchinis, spiralized
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the spiralized zucchini and cook for approximately 3-4 minutes until they begin to soften. Remove from heat.
- In a mixing bowl, combine the heavy cream, 3/4 cup of Parmesan cheese, Italian seasoning, salt, and black pepper. Stir well to combine.
- In a casserole dish, layer the cooked chicken at the bottom. Then add the sautéed zoodles on top.
- Pour the creamy sauce over the chicken and zoodles, ensuring everything is evenly coated.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.
Variations and Tips:
- For added flavor, consider marinating the chicken before cooking with your choice of spices or herbs.
- To make it a vegetarian dish, substitute the chicken with sautéed mushrooms or cooked lentils.
- Feel free to add vegetables like spinach, bell peppers, or broccoli for more nutrients.
- If you prefer a spicier kick, add red pepper flakes to the creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Ham and Broccoli Cheesy Casserole
Ham and Broccoli Cheesy Casserole is a comforting and hearty dish that's perfect for anyone following a low-carb diet while still craving something cheesy and delicious. This savory casserole combines tender broccoli florets, diced ham, and a creamy cheese sauce, all topped with a delicious layer of melted cheese.
It's an ideal weeknight dinner option that comes together quickly, with a preparation time of just 15 minutes and a total cooking time of around 30 minutes.
Ingredients:
- 2 cups fresh broccoli florets
- 2 cups cooked ham, diced
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional for topping)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and blanch the broccoli florets for 3-4 minutes until slightly tender. Drain and set aside.
- In a mixing bowl, combine cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Mix until smooth and well-blended.
- In a large casserole dish, layer the diced ham and blanched broccoli, ensuring even distribution.
- Pour the cream cheese mixture over the ham and broccoli, spreading evenly to coat all the ingredients.
- Sprinkle the shredded cheddar cheese on top of the casserole.
- If using, add a layer of grated Parmesan cheese for extra flavor.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Variations & Tips:
- For added flavor, consider mixing in some cooked cauliflower rice to the casserole for extra bulk.
- You can substitute the ham with cooked chicken or turkey for a different taste.
- Experiment with different cheese blends, such as mozzarella or pepper jack, to suit your preferences.
- If you want a crunchy topping, add crushed pork rinds or low-carb breadcrumbs before baking.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking; just allow some extra time for baking.
Low Carb Shepherd's Pie
Low Carb Shepherd's Pie is a hearty and comforting dish that is perfect for anyone looking to enjoy a classic meal while maintaining a low-carb lifestyle. This recipe substitutes traditional high-carb ingredients with tasty alternatives, making it ideal for those following a ketogenic or low-carb diet. Preparation time is approximately 20 minutes, with a cooking time of around 30-35 minutes, yielding a total time of about 55-60 minutes.
Ingredients:
- 1 pound ground beef (or lamb)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower, riced
- 1 cup mixed vegetables (e.g., carrots, peas, green beans; use low-carb options)
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups shredded cheese (e.g., cheddar or mozzarella)
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.
- Add the ground beef (or lamb) to the skillet, breaking it apart with a spatula as it cooks. Season with salt, pepper, Worcestershire sauce, and thyme. Cook until the meat is browned.
- Stir in the mixed vegetables and beef broth, allowing it to simmer for about 5 minutes.
- While the meat is simmering, prepare the cauliflower puree. Steam or microwave the riced cauliflower until tender, then mash, adding salt and pepper to taste.
- In a baking dish, spread the meat and vegetable mixture evenly across the bottom. Top with the cauliflower puree, smoothing it out with a spatula.
- Sprinkle the shredded cheese over the cauliflower layer, then place the baking dish into the preheated oven.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let it cool slightly before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For a vegetarian option, substitute the ground beef with lentils or a meat alternative.
- Add spices like paprika or cumin for an extra flavor kick.
- Experiment with different types of low-carb veggies, such as spinach or zucchini.
- To make a spicy version, consider adding diced jalapeños or red pepper flakes to the meat mixture.
- Shepherd's Pie can be stored in the refrigerator for up to 3 days, making it a fantastic meal prep option. Reheat in the oven or microwave before serving.
Buffalo Chicken Cauliflower Bake
Buffalo Chicken Cauliflower Bake is a delightful low-carb casserole that marries the spicy flavors of buffalo chicken with the hearty goodness of cauliflower.
This dish is perfect for health-conscious individuals or anyone craving a comforting meal that doesn't compromise on taste. Ideal for gatherings or weeknight dinners, it takes approximately 35 minutes to prepare and cook, making it a quick and easy option for busy schedules.
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 1 pound shredded cooked chicken (rotisserie chicken works well)
- 1 cup buffalo sauce (adjust based on spice preference)
- 1 cup shredded mozzarella cheese
- 1/2 cup blue cheese (crumbled)
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: Green onions for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, cook the cauliflower florets for about 5-7 minutes until tender. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt or sour cream, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are coated.
- In a greased baking dish, layer the prepared cauliflower at the bottom, followed by the buffalo chicken mixture. Guarantee the chicken is evenly distributed over the cauliflower.
- Top with shredded mozzarella and crumbled blue cheese.
- Drizzle a bit of olive oil over the top for extra crispiness.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions if desired before serving.
Variations and Tips:
- For a milder version, use a milder hot sauce or reduce the amount of buffalo sauce.
- Add other vegetables like broccoli or bell peppers for added nutrition and flavor.
- This dish can be made ahead of time and refrigerated. Simply reheat before serving at 350°F (175°C) for about 20 minutes.
- For added crunch, consider topping the casserole with crushed pork rinds or almond flour before baking.
Cheesy Cauliflower and Bacon Casserole
Cheesy Cauliflower and Bacon Casserole is a delicious low-carb dish that's perfect for anyone looking to reduce their carbohydrate intake without sacrificing flavor. This creamy and savory casserole combines the goodness of cauliflower with crispy bacon and gooey cheese, making it a satisfying meal for lunch or dinner.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, this recipe is ideal for busy weeknights or as a delicious side dish for gatherings.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 6 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup green onions, chopped (for garnish, optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a pot of salted boiling water, add the cauliflower florets and cook for about 5-7 minutes, until tender. Drain and set aside.
- In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Fold the cooked cauliflower and crumbled bacon into the cream cheese mixture, ensuring everything is evenly coated.
- Transfer the cauliflower mixture to a greased 9×13-inch baking dish and spread it out evenly.
- Top with shredded cheddar cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with chopped green onions if desired before serving.
Variations and Tips:
- For an extra kick, add crushed red pepper flakes to the cream cheese mixture.
- You can substitute the bacon with cooked sausage or turkey bacon for a different flavor.
- Add steamed broccoli or spinach for extra veggies.
- This casserole can be made ahead of time and stored in the refrigerator; simply reheat it in the oven when ready to serve.
- For a dairy-free version, use cashew cream instead of cream cheese and nutritional yeast in place of cheddar cheese.
Pork Chops and Brussels Sprouts Casserole
This Pork Chops and Brussels Sprouts Casserole is a delicious low-carb dish perfect for busy weeknights or cozy family dinners. Packed with flavor and nutrients, it combines tender pork chops with nutrient-rich Brussels sprouts, all baked together in a creamy sauce.
With a preparation time of about 15 minutes and a total cooking time of 45 minutes, this casserole makes a delightful meal that both keto dieters and those simply wanting to enjoy healthier options will love.
Ingredients:
- 4 bone-in pork chops
- 1 lb Brussels sprouts, halved
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt, pepper, and thyme, then sear them in the skillet for about 3-4 minutes on each side, until golden brown. Remove the pork chops and set them aside.
- In the same skillet, add the minced garlic and halved Brussels sprouts. Sauté for about 5 minutes until the Brussels sprouts are slightly tender.
- In a separate bowl, mix the heavy cream and shredded cheddar cheese together. Stir in the red pepper flakes if you like a bit of heat.
- Layer the Brussels sprouts in the bottom of a greased baking dish, then place the seared pork chops on top. Pour the creamy cheese mixture evenly over the pork chops and Brussels sprouts.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the pork is cooked through and the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Variations & Tips:
- For extra flavor, you can add cooked, crumbled bacon or sautéed mushrooms to the Brussels sprouts mixture.
- Swap out Brussels sprouts for other low-carb vegetables like cauliflower or broccoli if desired.
- To make this casserole lighter, you can use half-and-half instead of heavy cream.
- Confirm the pork chops are thick enough to prevent them from drying out during baking; bone-in chops work best.
Cilantro Lime Chicken and Cauliflower Casserole
Cilantro Lime Chicken and Cauliflower Casserole is a flavorful, low-carb dish that combines tender chicken with the fresh zest of lime and a hint of cilantro, all baked together with creamy cauliflower.
This casserole is ideal for those following a low-carb or ketogenic diet, as well as anyone looking for a hearty yet healthy meal. With a preparation time of about 15 minutes and a cooking time of approximately 30 minutes, it makes for a quick and satisfying dinner option for busy weeknights.
Ingredients:
- 2 cups cauliflower florets
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 lime, juiced and zested
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Cooking Steps:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a splash of olive oil over medium heat. Add the diced chicken, seasoning with garlic powder, onion powder, salt, and pepper.
Cook until the chicken is browned and cooked through, about 6-7 minutes.
3. In a large mixing bowl, combine the cooked chicken, cauliflower florets, sour cream, half of the shredded cheese, lime juice, lime zest, and cilantro. Mix until well combined.
4. Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly within the dish. Sprinkle the remaining shredded cheese on top.
5. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Let cool for a few minutes before serving. Garnish with extra cilantro if desired.
Variations and Tips:
- Vegetable Add-Ins: Feel free to add more vegetables to the casserole, such as bell peppers, onions, or diced tomatoes for added flavor and texture.
- Cheese Choices: Experiment with different cheeses such as mozzarella or pepper jack for a varied taste.
- Make Ahead: This casserole can be prepared a day in advance; simply store covered in the refrigerator. Heat it in the oven for an additional 10-15 minutes before serving.
- Crockpot Version: You can also make this dish in a crockpot by layering the ingredients and cooking on low for 4-6 hours for a creamy, stewed consistency.
- Spice it Up: Add jalapeños or red pepper flakes for a spicy kick if desired.
Enjoy your delicious and healthy Cilantro Lime Chicken and Cauliflower Casserole that's sure to please the whole family!
Veggie-Packed Quinoa and Cheese Casserole
Veggie-Packed Quinoa and Cheese Casserole is a wholesome and delicious dish that combines protein-rich quinoa with a medley of colorful vegetables and two types of cheese for a satisfying meal.
This casserole is perfect for vegetarians, meal preppers, or anyone looking to incorporate more low-carb options into their diet. With a total preparation time of about 40 minutes, it's quick enough for a weeknight dinner and can easily be made ahead of time.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup broccoli florets
- 1 cup diced bell peppers (any color)
- 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon olive oil
- Optional toppings: additional cheese, breadcrumbs, or fresh herbs
Cooking Steps:
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, broccoli, bell peppers, spinach, mozzarella cheese, cottage cheese, eggs, garlic powder, onion powder, salt, and pepper.
Mix well until everything is evenly combined.
4. Grease a 9×13-inch baking dish with olive oil. Pour the quinoa and vegetable mixture into the dish, spreading it out evenly.
5. If desired, sprinkle additional cheese or breadcrumbs on top for a crunchy texture.
6. Bake in the preheated oven for 25-30 minutes, or until the casserole is set and golden brown on top.
7. Allow it to cool slightly before slicing and serving.
Variations and Tips:
- Feel free to add your choice of vegetables; zucchini, carrots, or kale would work well.
- To increase the protein content, add cooked chicken, turkey, or beans.
- For a gluten-free option, check that your vegetable broth and any additional toppings are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month; simply reheat in the oven or microwave before serving.
Mediterranean Chicken and Veggie Bake
The Mediterranean Chicken and Veggie Bake is a flavorful, low-carb casserole that brings a taste of the Mediterranean straight to your dinner table. Perfect for those following a low-carb diet, this dish combines tender chicken breast, fresh vegetables, and aromatic herbs for a nutritious meal.
Ideal for busy weeknights, the preparation time is about 15 minutes with an additional 30-40 minutes for baking, making it a fantastic option for families looking to enjoy a healthy and satisfying dinner without spending hours in the kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
- Feta cheese, crumbled (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchini, diced bell peppers, sliced onion, cherry tomatoes, and minced garlic. Drizzle with olive oil and season with oregano, basil, paprika, salt, and pepper. Toss to coat the vegetables evenly.
- Place the chicken breasts in a large baking dish. Pour the lemon juice over the chicken and season with salt and pepper.
- Spread the seasoned vegetable mixture over the chicken breasts evenly.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C) and the vegetables are tender.
- Remove from the oven and sprinkle with fresh parsley and crumbled feta cheese, if desired.
- Let it rest for a few minutes, then serve warm.
Variations and Tips:
- Swap chicken breasts for thighs for a juicier option.
- Add other low-carb veggies such as asparagus or spinach for extra nutrition.
- For a spicier kick, incorporate sliced jalapeños or red pepper flakes.
- This dish can also be made with seafood, like shrimp or fish, which cook quicker than chicken; adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave before serving.
Creamy Coconut Curry Chicken Casserole
Creamy Coconut Curry Chicken Casserole is a flavorful and hearty dish that combines tender chicken, rich coconut milk, and aromatic spices into a comforting meal. This low-carb casserole is perfect for those following a ketogenic or low-carb diet, yet it remains satisfying for anyone who enjoys a delicious and wholesome home-cooked meal.
Preparation time for this casserole is about 15 minutes, with an additional cooking time of 45 minutes, making it a convenient option for weeknight dinners or meal prep.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (14 oz) coconut milk
- 1 cup cauliflower rice
- 1 cup broccoli florets
- 1 tablespoon red curry paste
- 1 tablespoon coconut oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat coconut oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
- Stir in the red curry paste, curry powder, and turmeric, mixing well to combine with the garlic and ginger.
- Pour in the coconut milk and bring the mixture to a simmer, stirring constantly until the curry paste is fully incorporated.
- Add the shredded chicken and cauliflower rice to the skillet, mixing thoroughly until everything is evenly coated in the coconut curry sauce.
- Fold in the broccoli florets, making certain they are covered in the sauce.
- Transfer the mixture to a casserole dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, until heated through and the broccoli is tender.
- Remove from the oven and allow to cool slightly before garnishing with fresh cilantro if desired.
Variations and Tips:
- For added flavor, consider incorporating other low-carb vegetables such as bell peppers, zucchini, or spinach.
- If you prefer a spicier dish, add sliced jalapeños or red pepper flakes to the skillet when sautéing the garlic and ginger.
- To make this casserole dairy-free, verify all ingredients used, such as the curry paste and chicken, are free from additives that contain dairy.
- For meal prep, this casserole can be stored in the refrigerator for up to 3 days or frozen for later use. Just be sure to reheat it thoroughly before serving.
Stuffed Pepper Casserole
Stuffed Pepper Casserole is a hearty and comforting dish that takes the classic stuffed peppers and transforms them into an easy-to-make casserole.
This low-carb version is perfect for those following a ketogenic or low-carb diet, offering a delicious and satisfying meal that bursts with flavors. With a preparation time of just 15 minutes and a cooking time of 35-40 minutes, it's an ideal weeknight dinner option that the whole family will love.
Ingredients:
- 1 pound ground beef (or ground turkey)
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup cauliflower rice (fresh or frozen)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Fresh parsley, for garnish (optional)
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess grease if necessary.
- Add the chopped onions, garlic, and diced peppers to the skillet, sautéing until the vegetables are softened, about 5-7 minutes.
- Stir in the diced tomatoes (with juice), cauliflower rice, Italian seasoning, salt, and black pepper. Cook for another 3-5 minutes until everything is well combined and heated through.
- Transfer the mixture into a greased 9×13-inch casserole dish. Spread it out evenly.
- Top the casserole with mozzarella and cheddar cheese, sprinkling evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Allow to cool slightly before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For a vegetarian option, substitute the ground beef with cooked lentils or plant-based meat alternatives.
- Feel free to add other vegetables like mushrooms, zucchini, or spinach for extra nutrition.
- You can pre-make this casserole and store it in the refrigerator or freeze it for later use. Reheat it before serving.
- Spice it up by adding chili powder, crushed red pepper flakes, or hot sauce for a kick.
- Serve it with a side salad or low-carb bread for a more filling meal.
Greek Chicken and Spinach Casserole
Greek Chicken and Spinach Casserole is a delicious low-carb dish that combines tender chicken breast, fresh spinach, and traditional Greek flavors, making it an ideal meal for those following a low-carb or ketogenic diet.
This delightful casserole is not only packed with protein but also loaded with nutritious ingredients like spinach and feta cheese. Perfect for families or meal prep, the dish takes approximately 15 minutes to prepare and 35 minutes to cook, bringing together a wholesome dinner in under an hour.
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- ½ cup Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese (for topping)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat the olive oil. Add the diced chicken and season with salt, pepper, garlic powder, oregano, and onion powder. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add the chopped spinach and halved cherry tomatoes to the skillet, stirring for another 2-3 minutes until the spinach is wilted.
- In a large mixing bowl, combine the cooked chicken and vegetable mixture with the Greek yogurt and half of the feta cheese. Mix well to combine all ingredients evenly.
- Transfer the mixture into a greased baking dish and spread it out evenly. Top with the remaining feta cheese and the grated Parmesan cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and allow to cool slightly before serving.
Variations and Tips:
- For added flavor, consider adding some sliced Kalamata olives or a sprinkle of lemon zest to the mixture.
- If preferred, you can use cooked rotisserie chicken for quicker preparation.
- To make it creamier, mix in some cream cheese or heavy cream with the Greek yogurt.
- Serve the casserole with a side Greek salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
