Looking for something new on your quest for a healthier, low-carb diet? Try some spicy cajun jambalaya! Jambalaya is traditionally a rice dish, but we have tested and adapted this recipe to substitute riced cauliflower. You have to change the cooking method some from the traditional way, but the results are delicious!
I make some long-grain rice separately too for our family, since not all of us are eating low carb. Everyone is happy and gets their fill of this hearty dish.
We all love cajun and creole food. I’m not sure why since we have always lived in the Northeast, but there’s just nothing like some Louisiana-style cooking!
Here’s how to cook up some yummy jambalaya yourself.
1 pound andoille sausage, sliced thin. We have tried different varieties and like Johnsonville the most for this recipe.
2 skinless boneless chicken breasts or 3 skinless boneless thighs, cut into small pieces.
2-3 T olive oil
1 can fire-roasted tomatoes
2 diced bell peppers (I use red)
2 stalks of celery diced
1 medium to large onion, diced
4 t. fresh minced garlic
3 cups chicken stock
2 T Cajun seasoning
1/8 t cayenne pepper
2 t dried crushed thyme
3 dried bay leaves
1 package frozen riced cauliflower
cooked rice if serving part with rice
Heat oil in a large stock pot.
Add the sausage and chicken. Cook and stir until the chicken is cooked through, about 7 minutes. Remove the meats to a plate.
Add more olive oil to the pot if needed. Add the onions, peppers, celery, to the pot and cook until the onions soften, about 5 minutes. Add the minced garlic and cook for 2 more minutes.
Add the can of crushed tomatoes, chicken stock, and spices to the pot. Return the meats to the stock pot. Cover and reduce heat, cook for 30 minutes. Remove the bay leaves.
Cook the frozen cauliflower according to package directions.
Combine the soup with the riced cauliflower and allow the flavors to soak in for five minutes.
Note that you can combine part of the jambalaya with rice if you would like to.
Hello and welcome to the weekend! Is anyone else happy to have football back? I can tell you, we are! Mostly because it makes our son so happy! He absolutely lives for football season, and even though he has a developmental disability, he has an encyclopedic knowledge of the week’s football schedule. Every week I ask him what he wants for “game food” and his face lights up.
Most weeks, we have these crispy parmesan wings along with some other snacks. This guacamole salsa is one of our old standbys, but it’s so good we never get tired of it. My husband has developed this recipe over the years, and he’s definitely known for his guacamole. The other day our college-aged kid was away while we were having our game snacks, and she texted me, saying “don’t eat all the guacamole.”
Other times, I’ve invited our adult kids to stop by, saying “we have guacamole.” It gets them every time. 🙂 This recipe is mostly like a guacamole, but it has more of a spiciness and also contains tomatoes. It won’t look as green as traditional guacamole when it’s done because of the spices, but it will taste delicious.
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Here’s the recipe. I hope you enjoy it!
Steve’s Guacamole Salsa
3 Florida avocados, remove pits and mash with a fork
1 Medium tomato (diced)
1 Small onion (finely chopped)
1/2 c Mayonaise
1/2 t Black pepper
1 t Garlic powder
2 t Chili powder
2 T Franks Red hot sauce
Combine all the ingredients in a large bowl. Stir to mix thoroughly. Eat immediately or cover and refrigerate. Serve with tortilla chips or veggies.
Have a beautiful day, and cook up something spicy! 🙂
Make this delicious Mexican recipe using your leftover pork roast! Preparation is quick and easy using one skillet. If you’re eating low carb and also paying attention to your grocery bill, pork is a fantastic option. Often, we buy a large pork loin and roast it in the oven for a meal and use the leftovers for a second meal. Where we live, pork is by far the cheapest meat option. If you are eating a lean cut, pork is a healthy low carb protein as long as you’re not overdoing it. This recipe combines pork with a slew of veggies to really pump up the nutrient power!
I was eating this out of the skillet while cooking. My husband asked me to please write down exactly how I made it, so I think he also liked it. 🙂 You can also use this seasoned pork for tacos if you prefer. Just add taco shells and you’re set!
Here’s how to make this yummy recipe.
four cups of lean cooked pork, shredded
1 T olive oil
1 4.5 can of mild green chilis
1 small onion, finely diced
1/4 cup bell pepper, finely diced
2 t salt
1 t pepper
1 t garlic powder
2 t oregano
3 t cumin
3 t chili powder
¾ cup water
Dash of hot sauce to taste
1 head of iceberg lettuce or three romaine hearts, shredded
½ cup shredded cheddar cheese
1 tomato, diced
Sour cream for topping
Taco sauce for topping
Heat oil in a large heavy skillet over medium high heat. Add onion and peppers and cook until onions are translucent, about 7 minutes. Add chilis, meat, spices, and water. Reduce heat and cook for 15 minutes.
Place lettuce on each plate, followed by pork, cheese, tomato, sour cream, and taco sauce.
Have a beautiful day and make it a taco salad Tuesday! 🙂
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Need a new low-carb dinner option? Try something saucy
Craving some comfort food that fills your tummy with something saucy and spicy but is low carb? Try this Spanish Chicken and Riced Cauliflower dish! I adapted it from our family Spanish Rice recipe, and it’s always a hit. Dinner in one casserole dish, chock full of veggies and protein!
Before we get right into it, thanks so much for reading my blog today! If you are also eating low carb, considering checking out this great bakery. They have a product with only one gram of carbs so you can enjoy a roll or sandwich and stick to your eating plan! Take 10 percent off any non-subscription order when you use code hip2keto!
Alright, here’s the recipe!
One pound ground mild Italian sausage
4 chicken legs and 4 chicken thighs
¼ cup butter
1 small onion, chopped
½ cup red bell pepper, chopped
½ cup green bell or mild Italian pepper
1 t minced garlic
1 28 ounce can crushed tomatoes
20 ounces of frozen riced cauliflower, cooked according to package directions.
1 ½ t salt
⅛ t pepper
¼ t turmeric
½ t paprika
Salt and pepper the chicken pieces.
Melt butter in a large, heavy skillet over medium-high heat
Brown the chicken pieces in butter, remove from skillet.
Add the Italian sausage, cook over medium-high, breaking into fine pieces as you go. Cook and stir for about 5 minutes until sausage begins to cook through..
Saute the onions and pepper in the same skillet with the sausage until onions are translucent, add garlic and saute another minute.
Add the crushed tomatoes and spices to the skillet. Turn down the heat to low and cook 5 minutes to blend.
Combine the steam riced cauliflower and the sausage mixture in a large casserole dish.
Top with the browned chicken pieces.Sprinkle with salt, pepper, and paprika
Bake at 375 for 45 minutes or until chicken is cooked through (at least 165 degrees internal temperature)
Enjoy this hearty, carb-friendly dish! Have a beautiful day! 🙂
I don’t know about you, but I’m always looking for a flavorful chicken main dish recipe that’s a snap to prepare. This easy oven-baked chicken is bursting with Brazilian flavor. Also great for grilling. Everyone at our table thoroughly enjoyed this delicious dish with a Brazilian twist!
2 pounds of bone-in chicken pieces
One onion, sliced
1 T lemon juice
3 T orange juice
2 t cumin
2 t oregano
2 t white pepper
1 T canned minced garlic
2 T olive oil
½ t dried cilantro
1 t red pepper flakes
Mix all ingredients together and combine with chicken in a freezer bag, making sure to coat all parts. If you are cooking the same day, marinate for one hour or longer. The chicken may be marinated overnight.
Remove the chicken from the bag and place in a shallow baking dish.
Top the chicken with onion slices.
Bake at 375 for 1 hour or until chicken is fully cooked and juices run clear.
The chicken can also be grilled.
The internal temperature of the chicken must reach 165 degrees F in order to be fully cooked.
Serve with jasmine rice.
For a low carb side option, consider sauteed zucchini or yellow squash, recipe here.
Are you looking for a healthy, easy, tasty dinner option? Consider fish! If I happen to have some fresh fish in the fridge vs. some ground beef, I’m going for the fish every time. Cooking up some fish is easy and speedy. Experts say we should eat fish at least once a week for its numerous health benefits including lowering the risk of heart attack, yet according to Harvard research only about one in five people actually incorporate fish in their weekly diet. Delicious, low-fat (except for maybe some healthy fats in some fish varieties), and low carb, what’s not to love?
I personally am crazy about fish, but I seem to have been born that way. Despite growing up in the middle of a landlocked state and among cooking that specializes in various noodle, potato, and pork dishes, fish has always been my favorite food. I was that weird kid who got the filet of fish sandwich instead of a burger at McDonalds and asked for my mom’s amazing fish dinner for my special birthday meal. It goes without saying that fish is not a hard sell for me.
Some perceive fish as expensive or hard to cook. But for this recipe, I used a pound of flash frozen flounder filets which cost about $8 from our local grocery store and the meal was fridge to table in half an hour.
I do prefer fresh fish, but it is more difficult to get from the store right now since we are ordering groceries because of the pandemic. I used Sea Best Frozen Flounder and honestly, I was impressed. The fish had a flaky texture and everyone at my table loved it, including the more “non-fish” person.
I call this broiled fish, but really it’s just baked in the oven. It tastes like what you get if you order broiled fish from a restaurant.
1 pound fresh or frozen flounder filets
1 t vegetable oil
2 T softened butter
1 t kosher salt
1 t black pepper
1 T dry mustard
1 T paprika
1/4 t seasoned salt
1 t garlic powder
¼ t cayenne pepper
Thaw the fish according to package instructions if using frozen
Preheat the oven to 425
Coat the bottom of a glass baking dish with the oil
Place the fish fillets in the baking dish and top with butter
Mix all the spices together thoroughly in a small dish.
Sprinkle the fish generously with seasoning
Bake the fish for about 15 minutes, or til opaque and flaky.
Any extra seasoning can be kept for later use in a sealed container.