Taco Soup

This spicy soup embodies the flavor of your favorite tacos and enchiladas. Make it spicier by substituting Rotel tomatoes for the plain diced tomatoes. Make it unique by using your own blend of taco seasoning!

Ingredients:

• 1 lb cooked ground beef
• 1 onion chopped
• 1 cup water
• 1 cup beef broth
• 1 package green chile & garlic enchilada sauce
• 1 19-oz can red enchilada sauce
• 1 14.5-oz can diced tomatoes
• 1 clove garlic
• 1 envelope taco seasoning
• 4 oz fat free cream cheese
• 2 cups mild or sharp cheddar cheese
• 1 box salad shells

Directions:

1. Mix the first 10 ingredients in your crockpot.
2. Cook on low for 5 hours.
3. Cook pasta according to package directions.
4. Put crockpot on high and add cream cheese. Stir or whisk until completely incorporated. Add cheddar cheese and stir until melted.
5. Toss with pasta shells.

Eggplant Parmesan with Penne and Italian Sausage

This fun and yummy meal is super versatile! You can change or omit the pasta and meat, and add different seasoning or veggies for a unique flavor!

Ingredients:

• 1/2 c flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 c bread crumbs
• 1/4 c grated Parmesan cheese
• 2 eggs
• 1 eggplant, sliced
• olive oil
• cooking spray
• 26 oz jar spaghetti sauce
• 1/4 c mozzarella
• pasta of your choice, optional
• Italian sausage, optional

Directions:

1. Preheat oven to 375.
2. In a medium bowl, combine flour, salt, and pepper. In another bowl, combine bread crumbs and Parmesan. In a third bowl, beat eggs.
3. Dredge eggplant slices through the flour, the eggs, and then the bread crumbs, coating well. Set aside.
4. Add oil and cooking spray to large skillet. Cook eggplant in batches for 2 minutes on a side.
5. In a 9 x 13 baking dish, layer the eggplant slices along the bottom. Pour entire jar of sauce over the eggplant and sprinkle mozzarella over the top. Bake for 30 minutes.
6. Meanwhile, remove skins from sausage and fry in cooking spray until brown.
7. Cook pasta according to package instructions.
8. Combine pasta, sausage, and eggplant and enjoy!

Creamy Chicken Noodle Soup

This homey meal tastes and feels like warmth and love in bowl. It’s low carb, especially if you don’t serve it over noodles.

Ingredients:

• 1 onion, chopped
• 4 stalks celery, sliced
• 4 carrots, peeled & sliced
• 2 bay leaves
• 1/2 tbsp parsley
• 2.5 lbs chicken thighs or leg quarters
• 2 cans Cream of Chicken soup
• 1/2 c water
• 1 tsp thyme
• 1 tsp rosemary
• 1/4 tsp black pepper
• 1 c frozen peas, thawed
• Egg noodles (optional)

Directions:

1. Place veggies, bay leaves, and parsley in crockpot. Place meat on top.
2. Mix Cream of Chicken soup, water, and seasoning in a bowl. Pour over top of meat and veggies.
3. Cook on low for 8-9 hours.
4. Pull apart meat (remove bones if you used bone-in!). Remove bay leaves. Add in peas. Keep crockpot on warm to heat the peas through.
5. Cook noodles according to package directions. Toss together with soup to serve.

Makes about 12 one cup servings.

Carbs: 6 g (not including noodles)
Calories: 203 (not including noodles)

Steak & Gravy with Biscuits

These two easy homemade dishes go perfectly together to bring a sense of downhome goodness! Warning – the biscuits are carb and saturated fat heavy – you may have to plan your day to fit them into your diet!

Steak with Gravy

Ingredients:

• 2.5 lbs round steak
• 1 can cream of mushroom soup
• 1 envelop onion soup mix

Directions:

1. Combine soup and soup mix. Add steak to crockpot and pour soups over. Cook on low for 8 hours.
2. Serve with your favorite side dishes and enjoy!

Biscuits Supreme

Ingredients:

• 3 c all-purpose flour
• 4 tsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 3/4 tsp cream of tartar
• 3/4 c butter (or 1/4 c shortening & 1/2 c butter)
• 1 1/4 c buttermilk

Directions:

1. Combine first 5 ingredients. Cut in butter until coarse crumbs form. Add buttermilk all at once, stir until just moistened.
2. Turn dough out onto a floured surface and gently knead dough. Only kneed for 4-6 strokes. Pat dough out until 3/4 inches thick. Cut dough with a biscuit cutter.
3. Place biscuits 1 inch apart on a baking sheet. Bake at 450 for 10-12 minutes. Remove and serve immediately.

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Chicken Pot Pie

This delicious crockpot take on a classic southern staple is perfect for busy moms on the go! It cooks for just 4 hours in the slow cooker and then bakes for an extra 20 just before dinner.

Ingredients:

• 2-3 lbs boneless, skinless chicken thighs, cut into chunks
• 2 cups heavy whipping cream
• 1/2 cup flour
• 2 envelopes chicken gravy mix
• 2 tbsp poultry seasoning
• 1/2 tsp salt
• 2 12-ounce packages of frozen vegetables
• 1 can refrigerated biscuit dough

Directions:

1. Whisk cream, gravy mix, flour, seasoning, and salt in crockpot. Add veggies & chicken and stir. Cook on low for 4 hours.
2. Preheat oven to 350. Top mixture with biscuit dough. Remove insert and bake in oven for 15-20 minutes.
3. Enjoy!

Makes 6-8 servings.

One Pot Pasta

This easy pasta dish is a favorite of ours. It combines simplicity with a spicy flavor that is irresistible!

Ingredients:

• 1 lb spaghetti
• 1 package andouille
• 1 onion, chopped
• 3 c grape tomatoes, cut in half
• 41/2 c water
• 2 c fresh basil or 2 tbsp dried basil
• 4 cloves of pressed garlic
• 1 c parmesan cheese

Directions:

1. Combine all ingredients except Parmesan.
2. Bring to a boil. Cook for 10 minutes.
3. Add Parmesan, stir, and serve!

Enjoy!

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Strawberry Carrot Smoothie

Before you say, “EWWW! Carrot juice!” give this smoothie a try! It blends carrot juice with strawberries, pineapples, and orange juice for a delicious & healthy drink to start your day!

Ingredients:

• 1 cup frozen strawberries
• 1 cup frozen pineapples
• 1 cup carrot juice
• 1 cup orange juice
• 1 cup Carbmaster yogurt
• 3 tbsp flaxseed

Directions:

1. Combine ingredients and blend according to your blender’s instructions.

Makes 5 servings.

About 18 g of carbs each

What are your favorite smoothies? Share in the comments!

Crockpot Frito Burritos

These tasty burritos are reminiscent of Taco Bell’s old Frito burritos from the 90s and early 2000s. These were a favorite of mine back in the day and I’m so glad I figured out how to make them on my own! Plus, they’re super easy!

Ingredients:

• 1 1/2 lbs beef stew meat
• 20 oz enchilada sauce
• 2 beef boullon cubes
• fritos
• 1 chopped onion
• Mexican blend shredded cheese
• refried beans
• 12 burrito tortillas

Directions:

1. Add stew meat, enchilada sauce, and beef bouillon to crockpot. Cook on low for 8 hours.
2. Heat tortillas & refried beans. Preheat broiler on “high”. Assemble burritos and place on a shallow tray for cooking.
3. Broil for 3-5 minutes, until cheese is melted and tortillas are crispy.

Enjoy!

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Chicken Salad

This is a fan favorite that I make and bring to various church events and parties. Double it up to serve a bigger crowd.

Ingredients:

• 2 chicken breasts
• 3 stalks of celery, diced
• 1 red onion, diced
• 1 c red grapes, halved
• 1/3 c chopped walnuts
• 1/2 c mayonnaise
• 1 tsp dill
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon juice
• 1/2 c whipping cream

Directions:

1. Cook chicken.
2. Combine chicken, celery, onion, grapes, and walnuts into a large mixing bowl.
3. Combine mayo, brown sugar, lemon juice, and seasonings into a small bowl and mix well.
4. Combine mayo mixture with chicken mixture.
5. Whip whipping cream until it forms peaks. Gently fold into chicken mixture.
6. Refrigerate over night.

Makes about 10 servings (1/2 cup each).

Nutrition: 123 calories, 6.6 g carbs

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Roasted Chicken and Vegetables

This healthy dinner may not be “quick” but it is definitely easy! It is also packed with flavor for a healthy and delicious meal.

Ingredients:

• 2 lbs red potatoes, quartered
• 1 onion, coarsely chopped
• 2 tbsp olive oil
• 3 cloves of garlic, pressed
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 1 tsp rosemary
• 1/2 tsp paprika
• 6 boneless, skinless chicken thighs
• 6 cups of fresh spinach

Directions:

1. Preheat oven to 425. Combine potatoes, onion, oil, garlic, 3/4 tsp salt, 1/2 tsp pepper, and 1/2 tsp rosemary. Coat a shallow roasting pan or baking sheet with cooking spray. Spread vegetables out on pan.
2. Layer chicken on top of the vegetables. In a small bowl, combine remaining seasonings and sprinkle over the chicken.
3. Bake for 35-40 minutes.
4. Remove chicken and keep warm. Add spinach to baking dish and bake for 8-10 minutes more. Stir to combine vegetables and serve with chicken.

Makes 6 servings.

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