Baked Cauliflower Ziti {Keto-Friendly}

This delicious Cauliflower Ziti has been on my dinner table at least once or twice a month for this entire year.  If you are wanting to cut back on your carb intake, cutting out pasta is a great way to do that.  But, just because you cut out pasta, doesn't mean you have to miss out on your favorite recipes.  There are some great alternatives to pasta.  For this recipe, I use steamed cauliflower.  It adds the perfect texture to this delicious casserole.

My family loves this recipe.  I love it too, because it's super simple to make and it tastes great leftover.  You can even prepare it ahead of time and keep it in the fridge until you are ready to bake.  

It's creamy, cheesy and super hearty.  Right when you remove it from the oven, it will seem a little watery, but as it cools, it will thicken, so don't worry about that.  The flavor is incredible and it's such a comforting dish and will be perfect to have on hand during these cold Winter months.  

You might also like:

Easy Baked Ziti with Cottage Cheese

Creamy Roasted Red Pepper Maccaroni

Tomato Alfredo Pasta with Grilled Chicken

Garlic Parmesan Breadtwists

Cheesy Stuffed Garlic Parmesan Breadsticks

Baked Cauliflower Ziti {Keto-Friendly}

(Printable Recipe)

1 Lb. ground beef

1/2 a large yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

salt and pepper

1 pinch red pepper flakes

2 Tbl. tomato paste

1 tsp. oregano

1 (28 oz.) can crushed tomatoes

1 large head cauliflower, cut into florets, steamed for 5 minutes

3/4 c. Ricotta cheese

2 c. Mozzarella cheese, shredded

1/2 c. Parmesan Cheese, grated

In a large skillet over medium heat, brown the ground beef; season with salt and pepper.  Add the chopped onion and saute until onion is tender.  Add the garlic and saute for 30 more seconds.  Add the red pepper flakes, tomato paste, oregano and the can of crushed tomatoes.  Season with more salt and pepper.  Reduce heat and simmer for 15 minutes.  Stir in the steamed cauliflower (I have a microwave steamer that I use for five minutes).  

In a greased 9x13-inch baking dish, spread out 1/2 of the cauliflower mixture.  Top with 1/2 of the Ricotta, Mozzarella and Parmesan cheese.  Then, top with the remaining cauliflower mixture and then the remaining Ricotta, Mozzarella and Parmesan cheese.  Bake in a 375 degree preheated oven, uncovered, for about 25 minutes.  It should be bubbly and the cheese should be starting to brown.  It might look slightly watery, but it thickens as it cools.  Makes 5-6 servings.  

Slightly adapted from: Simply Stacie

3-Ingredient Slow Cooker BBQ Meatballs

I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County.  It's super windy and cold outside, so I turned on my heater for the first time.  It's just been a nice and cozy day.  Something that would make the day even cozier are these meatballs.  

I am a huge fan of these super simple and delicious meatballs.  They start with some bbq sauce, grape jelly and a bag of frozen meatballs.  Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs.  You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.  

You might also like:

Sweet and Sour Meatballs

Stroganoff Spaghetti and Meatballs

Easy Teriyaki Meatballs

Twice Baked Potatoes

3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together.  Add the frozen meatballs; stir to coat all meatballs in sauce.  Cook on low for around 4 hours or until meatballs are completely warmed through.  Serve as an appetizer or as a main dish.  

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine. 

Butternut Squash Chili

What do you like to eat with your chili?  Fritos, bread or just the regular toppings like cheese and sour cream?  I have to have Fritos with my chili.  The corn flavor and crunch it adds is what made me first love chili.  

Despite the usual long list of ingredients, chili is super easy to make.  I have several versions on the blog, but this one is unique, because it has butternut squash in it.  I saw bags of pre-cut butternut squash at Trader Joes the other day and I remembered once seeing a butternut squash chili recipe.  

I grabbed a few bags of the butternut squash and decided to throw it in this chili.  It turned out fantastic.  You can't actually taste it, but I loved having the extra veggies in there.  Some of the butternut squash gets so soft it dissolves into the chili and makes it extra creamy.

This chili has a great flavor and it isn't spicy.  It goes great with all the usual chili toppings.  

Tomorrow night, I plan to serve the leftovers over baked potatoes.  Yum :)

You might also like:

Fresh Garden Tomato Chili

Creamy Butternut Squash Mac and Cheese

My go-to Chili 

Chili Cheese Baked Potato Casserole

Butternut Squash Chili
(Printable Recipe)
From: Jenn@eatcakefordinner

1 Tbl. olive oil or avocado oil
1 Lb. lean ground beef
1 c. diced onion
2 green bell peppers, ribbed, seeded and chopped
2 c.  peeled and cubed butternut squash
1 (14.5 oz.) can low-sodium chicken broth
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz.) can low-sodium pinto beans, drained and rinsed
1 (15 oz.) can low-sodium white beans, drained and rinsed
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 tsp. cumin, or to taste
1 1/2 tsp. chili powder, or to taste
1 1/2 tsp. garlic powder, or to taste
1 tsp. paprika (I like to use smoked paprika), or to taste
1 tsp. dried oregano, or to taste
salt and pepper, to taste

For serving:
shredded Cheddar cheese
chopped green onions
cilantro
sour cream
Fritos
sliced bread

Heat olive oil in a large Dutch oven over medium heat.  Add the ground beef and cook until browned.  Add the onion and green bell peppers and saute for a few minutes.  Add the butternut squash, chicken broth, diced tomatoes, all the beans, cumin, chili powder, garlic powder, paprika, oregano, salt and pepper. Stir to combine.  Bring to a simmer, cover and cook for at least 45 minutes, stirring occasionally.  Taste and adjust seasonings, if needed.  

It tastes better the longer it simmers, but if you are in a rush, you can serve it as soon as the butternut squash is tender.  If you want it to be thicker, remove the lid and simmer at the end to thicken.  

Serve with desired toppings.  Serves: around 6.   

Easy Ground Beef Lo Mein {In under 30 minutes}

I can't even tell you how many times I have made this.  My whole family loves it.  It comes together super fast and it tastes great leftover.  This has really become a go-to recipe.  After the first bite, I knew it would become a regular menu item.

I adapted it from this recipe, but since we don't really eat much steak, I went with hamburger and I also doubled most of the sauce recipe.

Seriously, the flavor of this dish is outstanding and it even tastes great leftover.  Have dinner on the table in no time with this simple and delicious recipe.  

You might also like:

Copycat Panda Express Chow Mein

Asian Pork Chops

Sweet and Sour Meatballs

Honey Sesame Chicken

Chinese Noodle Hamburger Casserole

Easy Ground Beef Lo Mein
Slightly adapted from: The Recipe Critic
(Printable Recipe)

8 oz. spaghetti noodles
3 c. fresh broccoli florets
1 Lb. lean ground beef
1 Tbl. dried onion flakes
2 garlic cloves, minced
1- 1 1/2 c. shredded carrots (I buy the pre-shredded/matchstix)

For the sauce:
1/2 c. light brown sugar
1/2 c. reduced-sodium soy sauce
1/4 c. hoisin sauce
2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes

In a large pot of boiling water, boil the spaghetti noodles according to package directions.  About 5 minutes before the noodles are done, add the broccoli florets to the boiling water.  Drain when done.  Meanwhile, brown the ground beef in a large skillet over medium-high heat.  When meat is just about browned all the way through, add in the dried onion flakes, minced garlic and shredded carrots and cook until meat is cooked through and carrots are tender, stirring frequently. Add in the cooked spaghetti noodles and broccoli and then pour in the sauce.  Toss to coat everything in sauce and cook for 1-2 minutes until sauce is heated through.  Serve.

For the Sauce:
Whisk together brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger and red pepper flakes.   

Easy Teriyaki Meatballs

Ever since I tried Sweet and Sour Meatballs, I have been obsessed with meatballs.  This has now become my new go-to base recipe for meatballs and I have been trying them with all different kinds of sauces.

My latest version are these Teriyaki Meatballs.  This recipe is so so yummy.  The meatballs come together super fast and while those bake, you can prepare the sauce and cook the rice (I use Minute Rice) and broccoli.  In less than 30 minutes total, you can have this super delicious dinner on the table.  I highly recommend using a cookie scoop for the meatballs.  It is so much easier and faster than trying to roll them by hand.

The flavorful meatballs mixed with the sweet teriyaki sauce is a perfect pair.

You might also like:

Stroganoff Spaghetti and Meatballs

Potstickers

Sweet and Sour Meatballs

Easy Teriyaki Meatballs
From: Jenn@eatcakefordinner
(Printable Recipe)

2 Lbs. ground beef (85/15 works best)
2/3 c. panko bread crumbs
2 Tbl. dry minced onion
1 large egg
1/4 c. milk
1 1/2 tsp. ground ginger
2 tsp. salt
1/4 tsp. ground black pepper

Teriyaki Sauce
1 1/2 c. cold water
3/4 c. packed light brown sugar
1/2 c. low-sodium soy sauce
1 tsp. garlic powder
3 Tbl. cornstarch
1 tsp. sesame oil

For serving
chopped green onions, opt.
cooked white or brown rice
cooked broccoli florets

Preheat oven to 400 degrees.  Grease a 9x13-inch baking pan; set aside.  To a large bowl, add ground beef, bread crumbs, onion, egg, milk, ginger, salt and pepper.  Mix with your hands until just combined.  Use a 1 1/2 Tablespoon cookie scoop and scoop meat mixture into balls and place in prepared pan.  Or, rub a little oil on your hands and then roll the meat mixture into roughly 1-inch balls.  Bake, uncovered, for 20 minutes.  Makes around 35 meatballs.   

To prepare the teriyaki sauce:  Pour all of the sauce ingredients into a medium saucepan.  Whisk together until no lumps remain. Heat over medium heat until it thickens, whisking occasionally.  This should only take 3-5 minutes.

When meatballs are done baking, dunk them in the teriyaki sauce and serve over cooked rice.  Garnish with chopped green onions and serve with broccoli florets on the side.  

Base meatball recipe adapted from: Our Sweet Basil Kitchen



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Fresh Garden Tomato Chili

I originally posted this recipe back in 2013.  I have been making it every year since.  I have simplified the recipe a little since then.  I originally would peel my tomatoes, but then I discovered the peel really doesn't stand out to me, so I don't do that anymore, which saves a ton of time.  I also have been throwing the tomatoes in my food processor instead of dicing them.  You can do whichever you prefer.

Here is my original post from 10/07/2013:

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some chopped green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) 

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, chopped
1/2 c. finely chopped onion
1 garlic clove, minced
*12 large ripe garden tomatoes (see notes down below)
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed.  Remove bay leaves before serving. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4-6.    

*For the tomatoes:  I like to remove the stem, cut the tomatoes in half and remove half of the seeds.  Then, I throw all of the tomatoes into my food processor and process until there are only a few chunks.  I pour the tomato puree into my chili.  The tomatoes break down when you cook them anyway, so I don't spend the extra time peeling or dicing them.

Or, if you prefer skinned and diced tomatoes, you can remove the peel, stem and seeds and dice, but this will take a lot longer. 

Stroganoff Spaghetti and Meatballs

I have been eating my Mom's Stroganoff my whole life and it's still one of my favorite meals.  It has become one of my hubby's favorites too.  I make it at least once a month.  Lately, we have been loving meatballs, so I decided to switch things up and turn my Mom's stroganoff into a spaghetti and meatball dinner.

This is soooooooo easy to make.  I couldn't believe it was done as quick as it was.  The meatballs are loaded with flavor and the sauce is thick and creamy and coats the pasta perfectly.  This is special enough for Sunday dinner and quick enough for a weeknight meal.  We all loved it.  

You might also like:

Sweet and Sour Meatballs

Cilantro Orzo and Beef

Easy Weeknight Bowtie Pasta

Healthier Taco Pasta

Stroganoff Spaghetti and Meatballs
From: Jenn@eatcakefordinner
(Printable Recipe)

Meatballs
1 Lb. ground beef (85/15 mix works best)
1/3 c. panko bread crumbs
1 large egg 
1 Tbl. dried minced onion
1 tsp. salt
1/8 tsp. ground black pepper
3/4 tsp. ground ginger
2 Tbl. milk

Sauce
1 (10.5 oz.) can cream of chicken soup
1/3 c. milk, plus more if needed
1 c. sour cream
ground black pepper, to taste
fresh parsley, for garnish, opt.
8 oz. angel hair pasta

Preheat oven to 400 degrees.  Grease a 9x13-inch pan; set aside.  Add all of the meatball ingredients to a medium bowl and mix with your clean hands until just combined.  Rub a little oil on your hands and roll the meat mixture into roughly 1-inch balls (or use a cookie scoop).  Place meatballs in prepared pan.  Bake in preheated oven for 20 minutes.

Meanwhile, bring a large pot of water to a boil and cook angel hair pasta according to package directions.  In a large skillet, stir together the cream of chicken soup and the milk.  Heat over medium heat until warm.  Stir in the sour cream and pepper.  If mixture is too thick, add a little more milk.  When pasta is done, drain and add the noodles to the sauce mixture.  Toss together until all the noodles are coated in sauce.  Top with cooked meatballs and garnish with parsley.  Serves: 4.  This makes around 18-20 meatballs, so depending on how many each person will eat, your servings may vary.  


Base meatball recipe slightly adapted from: Our Sweet Basil Kitchen

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Sweet and Sour Meatballs PLUS Our Sweet Basil Kitchen Cookbook

I am super excited to tell you guys about a fantastic new cookbook!  Cade and Carrian from Oh Sweet Basil have a new cookbook, Our Sweet Basil Kitchen,  that was just released yesterday.  This husband-and-wife cooking duo are one of my favorites.  Carrian is such a beautiful person, inside and out and I am so happy for her and her husband.  They did an amazing job with this book and you can tell they are really passionate about cooking and sharing recipes with all of us.

This cookbook is loaded with more than 100 recipes.  From the first recipe all the way to the last, your mouth will be watering.  There are so many unique flavor combinations and recipe mash-ups.  They take recipes that are already delicious up to another level and make them extra-delicious.  Like instead of Banana Cream Pie, they created Dulce De Leche Banana Cream Pie and instead of Baked French Toast, you get Peach Cobbler Baked French Toast.  Holy yum.  Seriously, these recipes all sound amazing and the gorgeous photos will convince you to cook your way through this cookbook in no time and I bet you will be inspired to come up with some of your own unique recipe mash-ups.  

Some of the other recipes I can't wait to try are: Pumpkin Spice Pancakes with Cinnamon Syrup, Pea Pasta Salad, Steak Burritos with Grilled Zucchini, Raspberry Lemon Tart Bars and Fudge Brownie Cookies.

I made the Sweet and Sour Meatballs and I am obsessed.  These things are so dang good.  The last time I attempted to make meatballs, they fell apart and stuck to the pan.  This recipe is perfect, because you bake them in the oven and don't have to worry about frying them.  Or, they also include instructions for cooking these in the slow cooker.  

The meatballs on their own have so much flavor and I am seriously planning on using this meatball recipe for all kinds of other dishes.  BUT, when you add this fantastic sweet and sour sauce, they are incredible.  A new favorite recipe for sure.  I will be making these a lot and I can't wait to find more favorite recipes from this book.

Sweet and Sour Meatballs
From: Our Sweet Basil Kitchen
(Printable Recipe)

2 Lbs. ground beef (85/15 mix works best)
2/3 c. panko bread crumbs
2 Tbl. dry minced onion
1 large egg
1/4 c. coconut milk
1 1/2 tsp. ground ginger
2 tsp. salt
1/4 tsp. ground black pepper
1 Tbl. canola oil
1/3 c. chopped red bell pepper
1/3 c. chopped yellow bell pepper
1/3 c. chopped green bell pepper
1 clove garlic, minced fine
1 1/2 tsp. onion powder
1/2 c. rice vinegar
1/2 c. ketchup
1/4 c. low-sodium soy sauce
2 c. granulated sugar
1/8 tsp. sesame oil
1/2 (11 oz.) can mandarin oranges, smashed with their juices
2 - 3 Tbl. cornstarch
1/4 c. cold water
sesame seeds, for garnish
green onions, for garnish
rice, for serving

Preheat oven to 400 degrees.  Grease a 9x13-inch baking pan.  Or, if using a slow cooker, lightly oil the cooking insert.  To a large bowl, add ground beef, bread crumbs, onion, egg, coconut milk, ginger, salt and pepper.  Mix with your clean hands until just combined.  Rub a little oil on your hands and then roll the meat mixture into 1-inch balls (or use a cookie scoop).  Place meatballs in prepared baking pan or slow cooker.

Bake 20 minutes in the preheated oven OR set slow cooker to low and bake, covered with sauce, 3-4 hours.  

To make the sauce:  In a medium saucepan over medium heat, add the oil, chopped peppers and garlic.  Sauté until tender, about 3 minutes, stirring frequently.  Add the onion powder, vinegar, ketchup, soy sauce, sugar and sesame oil.  Stir to combine and then add the oranges and juice.  Bring to a boil.

Meanwhile, stir the cornstarch and water together and then whisk into the sauce.  Bring back to a boil, then reduce heat to medium-low and simmer 10 minutes.  Serve over meatballs with sesame seeds and green onions to garnish.  Makes around 35 meatballs.  Serves: 6   

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Cilantro Orzo and Beef

As I was searching through all my cookbooks for healthy recipes, I came across this easy skillet meal.  Healthy recipes can be hard for me, so I like to find inspiration in cookbooks.  This is a great healthy skillet meal and my family really liked it.  It's super simple to make and can easily be ready in less than 30 minutes.  

It does have a lot of orzo compared to meat, but my family actually liked the extra orzo.  If you want less pasta, feel free to reduce the measurements slightly.  Or, you could always add one pound of lean ground beef.  You could even use lean ground turkey if you prefer.  I like to top mine with a dollop of light sour cream and stir it into the pasta, that way it makes it nice and creamy.  

This was very good and it tastes great leftover.

If you have any favorite healthy main dish recipes, feel free to send them my way :)

Cilantro Orzo and Beef
adapted from: Betty Crocker
(Printable Recipe)

3 c. low-sodium beef broth
1 1/2 c. uncooked orzo pasta
1/2 Lb. lean ground beef
1/2 c. finely chopped onion
1 red bell pepper, ribbed, seeded and chopped
1 (15.25 oz.) can corn, drained
1 (4 oz.) can diced green chiles, undrained
1/2 tsp. ground cumin, or to taste
1/4 c. chopped fresh cilantro
salt and pepper, to taste

For serving (optional):
light sour cream
crumbled Feta cheese
diced avocado

Combine beef broth and orzo in a large saucepan.  Bring to a boil, reduce heat, cover and simmer about 10 minutes or until orzo is tender and all the liquid is almost absorbed; remove from heat.  Meanwhile, brown ground beef in a large skillet over medium heat, add the onion and bell pepper and saute about 5 minutes or until tender.  Add the corn, diced green chiles, cumin and fresh cilantro.  Stir in the cooked orzo.  Season with salt and pepper, to taste.  Serve with sour cream, crumbled Feta cheese and diced avocado, if desired.  Serves: 4-6.  

Jenn's Notes:  There is a lot of pasta in this dish compared to meat.  If you would like more meat, feel free to add one pound of lean ground beef or reduce the orzo. 

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Chili Cheese Baked Potato Casserole

I'm sitting here on my couch trying to type up this post and my feet are freezing, but it would be too much work to actually get up and get a pair of socks.  Do you ever do that?  Like at night, when you are trying to sleep and you are not able to, because you are so cold.  Rather than get up and get another blanket, you just lay there and freeze?  

I have been like that all week.  Our weather is kind of all over the place right now.  Some nights it's extra cold and then other nights I get way too warm with an extra blanket.  You never know. 

Good thing, I have this super comforting dinner to warm me right up.  No matter what, when I make chili, I ALWAYS have leftover.  I personally love eating leftover chili, but my family doesn't always feel the same way.  They want something different.  Enter this amazing super cheesy and delicious baked potato chili casserole.  This uses up that leftover chili, yet it's different than just having a bowl of chili.  We love it.  AND, it's super easy to make.  Let me show you how to make it. . . 

Dice potatoes and place in a greased 9x13-inch casserole dish.  I have used russets and red potatoes and both are great, but I sure love not having to peel red potatoes.  

Top potatoes with leftover chili.  Cover pan with aluminum foil and bake for around 1 hour 30 minutes or until potatoes are tender.  

Remove from oven, remove foil, and stir potatoes and chili together.  

Top with shredded Cheddar cheese and return to the oven, uncovered, for another few minutes until the cheese is nice and melted and bubbly.  Then, serve with chopped green onions and sour cream.  SO DANG GOOD!!    

Chili Cheese Baked Potato Casserole

From: Jenn@eatcakefordinner

(Printable Recipe)

5-6 medium red potatoes, washed and diced
3 1/2 - 4 c. leftover chili (I have used this recipe and this recipe)
1 1/2 c. shredded Cheddar Cheese
sliced green onions, for garnish
sour cream, for serving

Preheat oven to 375 degrees.  Wash and dry red potatoes.  Dice and place into a greased 9x13-inch casserole dish.  Top potatoes with leftover chili.  Cover with foil and bake for around 1 hour 30 minutes or until potatoes are tender.  Remove from oven and stir together the potatoes and chili.  Top with shredded cheese and bake, uncovered, for a few more minutes until the cheese is melted and bubbly.  Remove from oven and top with chopped green onions.  Serve with dollops of sour cream.