Category Archives: Main Dishes

Thighs, Thighs, and More Thighs

February 5, 2019Chicken, Main Dishes, Menu, Tasty TuesdayLife of Joy

Thighs were on sale for 79¢ a pound here and I bought around ten pounds of them. I bagged them in freezer bags in about six per bag, which is usually more than enough for this family of four adults. These are rather large thighs and, believe it or not, one is enough for me at dinner, with a couple sides.

Today I thought I’d share some menu ideas for thighs. I have a freezer full of other meats that I’ve bought on sale, so I’m not stuck with just the thighs but thought I’d go ahead and share some different ideas, in case you find yourself needing to focus on one meat.

The first one is super easy. Soup. Chicken soup is inexpensive and the bone and skin add a great flavor to it.
Baked. I place the thawed thighs on rimmed baking sheet, preferably on a silpat for easier cleaning, season, and cook. Serve with a couple side dishes: our go-to side dishes are green beans and salad.
Baked but with a barbeque flavor instead of the one in the previous link. We just sprinkle some onion powder, garlic powder, salt, pepper, a dash (cap full) of liquid smoke, a couple dashes worcestershire sauce, and some brown sugar substitute. (We use Sukrin Gold but I believe Swerve makes one too.)
San Francisco Chicken. Normally this is made with chicken breast or pork chops but browning the thighs and then adding the sauce, covering and letting it cook about 20 minutes or until the thighs are done, should work nicely. (The original recipe used this procedure with the thicker cut pork chops.) Serve with noodles (we use either Dreamfields or konjac root noodles) or thinly sliced cabbage and broccoli.
Breaded and either fried on the stove top or in the oven. We just coat with a mixture of baking blend and Parmesan cheese after dipping in a beaten egg.
Alfredo. For this one I’d bake extra thighs earlier in the week and get the meat off the bone saving it for this day. When I make plannedovers, I have to hide the extra or my gang will eat it. At any rate, this sauce can be a bit pricey and caloric, so you can just use a cream of chicken or cream of mushroom soup for the sauce. It’s good with cauliflower and or broccoli. You could just thicken some almond milk up with some xanthan gum and add some onion powder and garlic powder to it for flavor or you could use the water from a can of mushrooms for part of the liquid and add the mushrooms if your family will eat them. I’ve chopped them up finely to hide them from my kids when they were young. As they got older, I just tell them to pick them out and give them to me.
For the last one, I’d make some like for number six but put it as a topping on pizza. If that isn’t an option, make Chicken Parmesan baking breaded chicken and when nearly done, add some tomato sauce (or spaghetti sauce or pizza sauce) and a little cheese to the top.

Well, that’s my week long menu for using chicken thighs. These links are all mine but have been taken from my many different ways of cooking throughout the years. If you have a particular one you would like me to make suggestions on how to conform it to a particular fuel source (fats or carbs or light on both counts), let me know and I’ll see what I can do.

Until next time, God bless,

Michele ºÜº

Prepping Chicken for Salads

January 8, 2019Chicken, Main Dishes, Tasty TuesdayLife of Joy

As my family has gone to the chiropractor, each one has been given a questionnaire to complete as part of the initial consultation. This questionnaire is quite lengthy but helps to determine your body type for the purpose of suggesting the food emphasis you should follow. As it turns out, all four of us are Thyroid Types or T-Type for short.

Unfortunately the t-type diet is a low fat one with moderate carbs, very similar to the THM energizing meals. At first glance I was very saddened by this diet recommendation but realized that it was quite similar to the Stubborn Loser’s Menu on Trim Healthy Mama (THM) where I’d lost nine pounds in three weeks.

This t-type diet also suggests that two eggs and a half piece of whole grain toast are the optimal breakfast for this body type. I can work with that. Of course, we’re going to stray just a bit on Saturdays, a.k.a. pancake breakfast day. But we will give this a go following THM principles. I’m very thankful for the variety of E recipes available to me, otherwise I this diet would be very difficult for me to even attempt. (I love that THM is so flexible and versatile that it takes all body types into consideration. It truly will work for anyone. )

The other evening we had country style pork ribs and Tiffany seasoned them really well. I’ll write it down next time and take pictures to share with you. I fixed chicken breast seasoned the same way for Michael. There was some of his leftover, so Tiffany and I added that to our salad the next day and it really made a difference in our enjoyment of said salad.

Aldi had boneless, skinless, chicken breast on sale for $1.49 a pound last week, so I got two packages of it. We bagged each large breast of one five pound package into a quart size freezer back and then froze them for use later. The other six pound package we cooked up for salads.

I have this three crock cooker and placed two large breasts in each crock. We seasoned one with the yummy bar-b-que seasoning from the other night, one with onion powder, garlic powder, salt, pepper, and balsamic vinegar, and the final one with soy sauce, Sukrin gold (which is a brown sugar substitute), salt, and pepper.

When it was cooked, I shredded it and stirred it around into all the juices in the pots.

I used the potato masher in a twisting motion to break it up into chunks/shreds and finished it off with forks.

shredded chicken in crock pot ~ Lifeofjoy.me

Once it cooled, I bagged it up and froze most of it. I kept half of the bbq one out for our salads the next couple of days, since I know that one is Tiff’s favorite. We’ll probably have to add more seasoning next time because it wasn’t very strong but better to need to add more than to have it too seasoned.

I hope this gives you an idea of how to prep some chicken and make your lunches a bit easier and more flavorful.

Until next time, God bless,

Michele ºÜº

Philly Cheese Chicken Skillet

September 25, 2018Chicken, Main Dishes, Tasty Tuesdayketo, low carb, THM-SLife of Joy

Creamy, cheesy chicken cooked with onions, mushrooms, and bell peppers.

When I was in my early twenties, I worked at a pizza and sub shop. I love pizza but when I worked there I realized that I also loved sub sandwiches. Specifically Philly cheese steak sandwiches. Oh, don’t get me wrong, I also really liked Italian hoagies and hot ham and cheese subs too. Most every time I worked, instead of getting a small pan pizza, I got a Philly Cheese Steak.

Early in my marriage, I found Steak-Umm steaks and figured out how to make them at home. Yummo! Well, Michael cannot have steak currently, so I decided that I’d try to make this over with chicken. We all loved it.

Without further adieu, here’s how to do it.

Slice the veggies and chicken into thin strips.

Sauté the veggies until nearly done to your liking.

Add the chicken strips

When chicken is cooked, about 5 minutes or so, depending on how big or small you cut your chicken pieces.

Add the cream cheese (or Greek cream cheese) and stir to combine until cream cheese is melted.

(We like our veggies VERY well done.)

Sprinkle with shredded mozzarella cheese.

When it is melted, it is ready to serve.

I heated some Swiss bread to serve this on.

We like green fries (roasted frozen fancy green beans) with ours.

Philly Cheese Chicken Skillet

Ingredients

onion, sliced
green bell pepper, sliced
mushrooms, sliced
chicken breast, sliced thin
salt, pepper, and oregano
about 2 ounces of cream cheese, neufchatel, or greek cream cheese
about 3-4 ounces mozzarella, shredded

Instructions

Slice veggies and sauté in a bit of oil.
Add sliced chicken when veggies are nearly cooked as desired.
sprinkle with salt, pepper, and oregano to taste
add cream cheese, mix in and allow it to melt.
sprinkle with shredded mozzarella
Serve either in low carb roll, on low carb bread, or just eat off your plate. 😉

https://lifeofjoy.me/philly-cheese-chicken-skillet/

I hope you enjoy this.

Until next time, God bless,

Michele ºÜº

IP Creamy Pork (Chicken)

September 18, 2018Main Dishes, Tasty TuesdayInstant Pot, THM-SLife of Joy

I had some pork in the freezer that I wanted to use for dinner one night. I searched online and found a few interesting recipes. But what got my attention was this cream of mushroom soup DIY recipe that was already THM compliant. Her choice was to use her instant pot as a slow cooker and I wanted to use it to get it done quickly and as hands free as possible. I wasn’t really interested in her ranch flavor either.

So I kept searching and found this keto recipe for cooking pork chops. I shied away from this recipe because it had heavy whipping cream and I need to back off the dairy and lots of fat for a while. I decided to mesh the two recipes into my own making and share it here with you today.

Warning: Start an hour before you need to eat, so not exactly INSTANT.

I do this recipe with both chicken and pork. I used some bone-in pork sirloin steaks, I’ve used chicken thighs and boneless chicken breast. All turn out well.

Start by turning the instant pot on Saute and add a little bit of oil so the chops don’t stick as you brown them.

Season the meat on both sides. Now you could be all professional like and mix the seasonings in a bowl and then rub them on the meat but I’ll be honest here, I just sprinkle on the salt, pepper, onion powder, garlic powder, and paprika. I try to season one side, then put the meat, seasoned side down onto the pan or in the instant pot then season the other side while the first side is browning.

While that is browning, dice or slice up the mushrooms and onions. Now, I’m going to be honest with you, you should probably take the meat out and put in the veggies but I didn’t do that. I just dumped the chopped onions and mushrooms on top of my meat. Then I sprinkled in the rest of the seasonings and added the broth and almond milk.

Pressure cook for 25 minutes. Let it warm for 10 minutes and then release the pressure on the instant pot. Now here is where I goofed this time around. I was so hungry and ready to eat that I forgot to thicken the gravy.

Push the meat to the side. Press the saute button and once the broth in the pot is starting to simmer I shake in some gluccie (gluccomannon) and sprinkle in about a half tablespoon of baking blend. Let it simmer for a few minutes and then add the meat back in or serve separately, your choice.

We serve this with a big head of cauliflower, mashed (caulitaters) and three cans of fried green beans.

IP Creamy Pork (Chicken)

Ingredients

Meat (pork chops, steaks, chicken breast or thighs, etc.)
about 1 Tablespoon oil
onion powder
garlic powder
salt
pepper
paprika
cayenne
parsley
about 6 ounces mushrooms, sliced, diced, or chopped
about 1/2 an onion, sliced, diced, or chopped
3/4 cup almond milk
3/4 cup chicken broth
sprinkling of glucomannan or xanthan gum
about 1/2 tablespoon baking blend (optional)

Instructions

Heat the oil in instant pot on saute.
Season one side of the meat, with desired herbs and spices (I hold out the parsley and cayenne until they are browned.)
Brown the seasoned side of the meat and season the other side.
When browned, flip and brown other side.
Add remaining ingredients except for glucomannan/xanthan gum and optional baking blend.
Pressure cook for 25 minutes with vent closed.
When it beeps, let it sit for another 10 minutes if you can wait. 😉 Then quick release.
Move meat to side (or remove for easier whisking)
Press saute.
Add glucomannan and optional baking blend as you stir and it simmers. It will thicken up a bit as it sits.

https://lifeofjoy.me/ip-creamy-pork-chicken/

I hope this recipe is helpful to you. We enjoy it.

Until next time, God bless,

Michele ºÜº

Broccoli Salad

September 11, 2018Main Dishes, Salad, Side Dishes, Tasty TuesdayLife of Joy

This is a salad with a twist. The flavors meld together nicely and this is a family favorite here. I am met with cheers when it is announced as a side dish for dinner.

One day I was looking for a bit of a different salad to have with dinner. I was tired of regular lettuce salad and was looking for a broccoli salad similar to the one I’ve had before–broccoli, red onion, and cheese with a mayonnaise dressing–when I came across this gem.

I had to change some things up a bit because of my picky family members and because I don’t keep pesto on hand most of the time. So, because of these tweaks, I can share it with you rather than just sharing a link and procedural pictures. But do go over to LivingChirpy and see her version of the recipe.

So, star by cooking 2 cups of broccoli. Steaming this is the best option. I have heard that you should never eat broccoli raw as it can slow the thyroid; also, cruciferous veggies can cause an inflammatory response, so don’t eat them daily.

When the broccoli has steamed to your desired level of doneness, about 5 minutes or so, remove it and let it cool off.

Meanwhile, cook the bacon. I’m using turkey bacon because the hubs cannot have pork at this time.

And begin chopping the other ingredients:

Lettuce

Bell Pepper

Cheese: I slice about 1/4″ slab off my block of cheese

Cut it in half

And cut into cubes.

Now it’s time to make the dressing. Here’s where I make some significant tweaks. Since Tiffany doesn’t like mayonnaise, I use heavy whipping cream and whip it a bit so that it is the consistency of mayonnaise.

Now, if you have pesto on hand, then you can simply slightly whip up the heavy cream and add the pre-made pesto to it. I, however, do not have any on hand but I keep pinenuts in the freezer for just such a time as this. OH! I should also admit that I do not have any fresh basil on hand either and use dried in a pinch. So here we go.

Place a few pinenuts and a bit of Parmesan cheese into a mini food processor.

(Upon re-reading the original recipe, I realize that I used a bit too much. ) But we still liked it. Ultimately you only need a tablespoon of pesto. There will not be exact measurements because I just grabbed bits of this and bits of that.

Add a good bit of dried basil.

Then drizzled in some olive oil.

And then about two tablespoons of heavy whipping cream . . . yep, just poured some in.

Now, give it a good whirl, until it is the desired creaminess.

Add all of this creamy loveliness, to the salad with all the rest of the ingredients.

Combine and serve!

I do need to say that I do not include the peas in this salad, that the original recipe called for because of the amount of fats here. On Trim Healthy Mama, we separate our fats from our carbs, except at specific times ( s helper and crossover meals) but if you are at the point in your journey where you can have this type of meal, I’m sure the peas would be a tasty addition.

Broccoli Salad

Ingredients

2 cups broccoli, steamed
6 strips of bacon, cooked and chopped or crumbled
about 1 cup diced bell pepper
about 2/3 cup small cheese cubes
2 cups or so of lettuce, torn into bite-sized pieces
about 2 tablespoons heavy whipping cream
1 tablespoon basil pesto
salt and pepper to taste

Instructions

Combine lettuce, broccoli, bacon, bell pepper, and cheese cubes in a salad bowl.
Whip the heavy whipping cream and add the pesto or combine ingredients for pesto and the heavy whipping cream and whip together. 🙂
Add dressing, salt, and pepper.
Combine and serve.

https://lifeofjoy.me/broccoli-salad/

Here is my recipe to make easy pesto.

I hope you enjoy this salad as much as we do.

Until next time, God bless,

Michele ºÜº

Veggie Quesadillas

September 4, 2018Main Dishes, Tasty Tuesday, VeggiesLife of Joy

Here is another delicious way to get in those veggies. Use whatever veggies you prefer or have on hand.

As I mentioned last week, I’ve been on a quest to get more veggies into my meals. I don’t really love veggies yet but I’m making every effort to eat them anyway and eat them in a yummy way.

Today I’m sharing a veggie quesadilla. Now I know that quesadillas mean cheese. I love cheese but I have loved it a bit too much. I’m working on lessening it in my diet. But I have to say that this quesadilla is still delicious!

Today I used onion, mushroom, and zucchini for my veggies. You can use whatever you like. I am also trying to keep cruciferous veggies limited because cabbage seems to cause me to stall, so I’m not indulging in them as freely as I have in the past.

So, I start by slicing my zucchini nice and thin. I use a mandolin for this job; it’s easy and I can do the job quickly.

Then sliced some mushrooms.

Then dice some onion. (I started by slicing it.)

Place all in a heated skillet with a bit of oil melted in it.

Add a bit of salt and pepper, as desired. Salt helps them cook quicker because it helps remove the water from the veggies.

Sprinkle with a bit of oregano or your favorite herb.

Meanwhile, I prep my tortillas. I prefer to use a Joseph’s pita and separate it into two very thin circles by cutting around the edge by snipping a hole in the edge, sliding my kitchen scissors into the cup, and cut around the circle. But my store was out of them and the lavash, so I resorted to Low Carb Mission whole wheat tortillas. I got the small ones that are 3g net carbs each so that I could use 2 of them.

Spread half a wedge of Laughing Cow Cheddar Cheese or homemade greek cream cheese on each tortilla.

We shredded a little over an ounce of part skim mozzarella cheese on a medium-small grate, so it makes a bigger pile of cheese and it will melt more quickly.

We are trying to lose some weight, so we are being aware of how much fat we us, so we simply sprayed the pan with a little coconut oil spray and then put one of the tortillas on the pan.

Add the warm cooked veggies.

I wasn’t sure how much protein was here, and I was hungry, so I added a serving of ham. But you could just heap on more veggies and have a protein drink with it, if you are on Trim Healthy Mama where all our meals are anchored with protein.

Place the other tortilla on top with cheese side down.

I cover it so that the cheese melts quicker.

Flip when bottom is browned, about 5-7 minutes, depending on the heat of your pan.

Serve and cut once it is browned.

Yum!

(My camera battery died near the end of the meal prep and I had to rely on my phone camera.)

Veggie Quesadillas

Ingredients

Veggies of your choosing (I used onion, mushroom, and zucchini.)
Laughing Cow cheddar cheese or greek cream cheese
about 1/2 ounce shredded part skim mozzarella
Joseph's pita, cut into 2 rounds or two small low carb tortillas
extra protein (I chose a serving of ham lunch meat)
salt, pepper, and sprinkling of oregano

Instructions

Sauté veggies with salt, pepper, and oregano.
Spread half a wedge of laughing cow cheddar (or light swiss) cheese on each tortilla
Spray pan with oil and heat.
Add tortilla, cheese side up, then top with veggies and optional lunch meat.
Top with other tortilla, cheese side down.
Cover and cook, flip when browned on bottom.

https://lifeofjoy.me/veggie-quesadillas/

Until next time, God bless,

Michele ºÜº

Sausage Sandwich (low carb version)

August 7, 2018Ground Meat, Main Dishes, Sausage, Tasty TuesdayLife of Joy

All the cheesy deliciousness of the full carb version sandwich.

One meal I really enjoyed before Trim Healthy Mama and keto was Sausage Sandwich which is a creamy, cheesy sausage meat filling on sub roll.

The picture I have here is not a very good one so I will try to get another next time I make this and upload it.

I used turkey sausage this time but you can use any kind of bulk sausage you like. I’ve done it with both pork and turkey.

Start by browning the sausage.

I cook my veggies in a separate pan because of picky eaters. So I just used 1/2 and onion, about 1/3 green bell pepper, and about 4 ounces of mushrooms, all diced. I cook them with a little bit of coconut oil.

I started with the onions and mushrooms and had completely forgotten the green bell peppers, so I just pushed them to the side and added the peppers in. Saute until desired doneness.

Unfortunately, I forgot to get pictures after this point. But when the sausage is browned, add the cream cheese and spices. I add onion powder, garlic powder, salt, and pepper to season the meat up for those picky eaters. Also add in the Parmesan cheese.

I decided to use THM 15 minute focaccia bread in my largest glass baking dish. Next time I’ll make it in a cookie sheet, making it thinner.

Spread the meat mixture on top of the bread. Then top with cheese; I used mild cheddar this time but have used colby jack or mozzarella cheeses before enjoyably.

Put in the oven and melt the cheese. I prefer this as an open-face sandwich but you could just put the sausage filling on half of the bread and put the other half of the bread on top.

Sausage Sandwich (low carb version)

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped Or some onion powder
½ cup chopped green pepper
1 clove garlic, minced or some garlic powder
8 oz. package cream cheese (neufchatel works great)
¼ cup chopped fresh mushrooms
¼ cup grated Parmesan cheese
¼ cup water
¼ teaspoon dried oregano
1 batch of low carb bread (I used THM 15 minute focaccia bread)
6 oz. shredded part-skim mozzarella cheese

Instructions

Brown the sausage and drain the fat.
Either saute the onions, peppers, and mushrooms in with the sausage or in a separate pan.
If not using the veggies or sauteing separately, add about 4 or 5 shakes of onion powder, about 2 or 3 shakes of garlic powder, and oregano to the meat and stir.
Now add in the cream cheese and shredded Parmesan cheese, melt and stir until combined.
Then place 1/2 of your bread on the foil lined baking sheet.If you prefer your crust crisper, just put it on the cookie sheet.
Sprinkle half the shredded cheese across the bread.
Spread the cheesy meat filling on top of the cheese across the bottom of the loaf.
Place the rest of the cheese on top of the sausage mixture.
Place the remaining half of the focaccia on top of the meat and cheese.
If using foil, wrap the foil up over the sandwich.
Place in the oven.
Bake on 375º for about 15 minutes to melt the cheese.

https://lifeofjoy.me/sausage-sandwich-low-carb-version/

I hope you enjoy this recipe makeover.

Until next time, God bless,

Michele ºÜº

Sweet Potato Fries Salad

July 17, 2018Main Dishes, Salad, Tasty Tuesday, VeggiesLife of Joy

I’ve found a love for sweet potatoes since starting Trim Healthy Mama. I never found them very sweet before but now I think they are pretty sweet without anything on them. I used to like them candied with brown sugar and now I’m good with them plain. My family likes to add syrup to theirs though.

One of the ways I like them is made into fries. Tiffany and I have had them with chocolate “shakes” or frappes. So reminiscent of fries and a milk shake–one of my favorite treats long ago.

So, on to how to make it . . .

Cut the the sweet potato into “fries.”

Cut them a bit thinner to get done quicker.

When I finished cutting this one potato it was enough for two people.

I used my air fryer but you could bake them in the oven with just a light spray of oil and a sprinkling of salt. If you are baking in the oven be sure to put them on either a silpat, foil, or parchment paper.

My air fryer is also a toaster oven, so I have a rather large “basket.”

This day Tiffany and I used these in a huge salad.

I added low-fat ham lunch meat for protein and tomatoes for moisture.

It was delicious!

Bake the sweet potato fries for about 15-20 minutes on about 400º, turning as they brown on one side.

I hope you enjoy this “recipe.”

Until next time, God bless,

Michele ºÜº

Warm Veggie Salad

June 26, 2018Main Dishes, Salad, Tasty Tuesday, VeggiesLife of Joy

Okay, I am probably going to mess with some of your thoughts on salad here, so hold on to your hat. The first time I was introduced to having warm foods on my salad was when I ate in my cousin’s restaurant, where I had Steak and Fries Salad. I loved it soooo much I recreated it at home using chicken since my hubby cannot eat beef right now.

That experience opened up a whole realm of possibilities to me. There was something about adding French fries to a salad that unlocked my salad eating, although I must admit, it wasn’t completely unlocked until the last couple of years or so.

I’ve realized that you can sauté or otherwise cook almost anything and add it to a salad. You are only limited by the items you have on hand.

Today I’m going to share the salad Tiffany and I had for lunch yesterday. We started by putting some cut okra in the toaster oven to roast. Then proceeded to sauté some cauliflower and broccoli for Tiffany (I’m currently cutting back on cruciferous veggies so I didn’t have any).

We also sautéed some onions, mushrooms, and radishes for us both, as well as some squash for me.

The we added some ground beef for our meat choice and cooked it with the onions, mushrooms, and radishes.

While that was all cooking away we tore some lettuce leaves. We used some green leaf and some baby artisan lettuces from Aldi this time. We added some diced colored peppers and some shredded carrot.

When the veggies and meat were cooked to our liking, we added them to the salad.

We could have added the okra too it but we decided we wanted to enjoy that on the side. (For the record, before THM I did not like okra. It’s pretty good roasted and sprinkled with nutritional yeast.)

There really isn’t a recipe to write down. Cook veggies to your liking and add them to what cold veggies you want. Tiffany and I have also added cooked salmon to a salad like this. Yum!

Oh! Don’t forget the salt and pepper! It’s the key to a good salad.

Until next time, God bless,

Michele ºÜº

Pizza Skillet

June 12, 2018Ground Meat, Main Dishes, Tasty TuesdayLife of Joy

The best part of pizza is the cheesy toppings and are very low carb.

I love pizza! No seriously! Life without pizza is not an option, so every diet/lifestyle change I have been on, I have found a way to get the yumminess of pizza legally for that way of eat. Some of them were more of a stretch than others, like the time we used Corn Thins as the crust and spread on tomato paste and added toppings or the time we used chicken breast for the crust.

Well, I’ve been at this for so long that I don’t always have to have the crust. Sometimes I just want the toppings. I made this recipe the other day because it is too hot to use the oven to make pizza right now.

This meal is all about the toppings you like most. I used 1/2 pound of ground turkey, 1/2 pound of ground chicken, some turkey pepperoni, and some turkey bacon. (I use turkey products because Michael cannot have the beef or pork right now.)

I gave the ground meats a head start, then added the turkey bacon, broke it all up and combined well.

Then added the turkey pepperoni slices. Some times I cut them into quarters but I wanted to bite down into whole pieces this night.

Once it’s all browned up and the juices cook off, add in some tomato paste, water, baking soda, and oregano.

Stir to combine.

I like some green pepper and mushrooms on my pizza but my kids don’t prefer it. So I cook it separately. Cut the veggies how you like them; we like ours diced.

Then either add them in with the meats as you brown them or in a separate pan to saute. I like mine caramelized.

Add cheese to the top of the meats and let it melt.

It is ready to eat when the cheese is melted nicely.

It kind of looks like my lasagna. Oh, I’m looking forward to creating that one.

I serve it with the veggies on top and with a side salad.

If you miss the crust, you can serve it on a piece of low carb bread. I’ll adjust the recipe to incorporate that in a future post.

Print

Pizza Skillet

Ingredients

1/2 pound ground meat (I used turkey)

1/2 pound sausage (I used chicken sausage)

several slices of turkey bacon (I guess you could use regular bacon)

most of a 5 ounce package of pepperoni (I used turkey pepperoni)

3 ounces tomato paste

6 ounces water

sprinkle of baking soda (about 1/8 teaspoon)

dusting of oregano (about 1/2 - 1 teaspoon)

veggies of your choosing

8 ounces cheese, shredded (I used colby jack)

Instructions

Brown the ground meats in a skillet over medium high heat.

Add bacon and break up the meats.

When nearly cooked through add pepperoni.

Either add veggies cut as desired to the meat or saute in another pan.

When juices have nearly evaporated, add the tomato paste, water, baking soda, and oregano.

Combine well. Sprinkle with grated cheese.

Reduce heat to Medium Low, cover.

Serve when cheese is nicely melted.

(Add veggies if you cooked them separately.)

3.1

https://lifeofjoy.me/pizza-skillet/

I hope you enjoy this as much as we do.

Until next time, God bless,

Michele ºÜº

Life Of Joy

A Place of Encouragement

Category Archives: Main Dishes

Thighs, Thighs, and More Thighs

Prepping Chicken for Salads

Philly Cheese Chicken Skillet

Creamy, cheesy chicken cooked with onions, mushrooms, and bell peppers.

IP Creamy Pork (Chicken)

Broccoli Salad

This is a salad with a twist. The flavors meld together nicely and this is a family favorite here. I am met with cheers when it is announced as a side dish for dinner.

Veggie Quesadillas

Here is another delicious way to get in those veggies. Use whatever veggies you prefer or have on hand.

Sausage Sandwich (low carb version)

All the cheesy deliciousness of the full carb version sandwich.

Sweet Potato Fries Salad

Warm Veggie Salad

Pizza Skillet

The best part of pizza is the cheesy toppings and are very low carb.