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

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.  

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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.   

Creamy Chicken Noodle Casserole

Can you believe it's almost Summer and in a few more weeks, school will be out?  May can be such a busy month, especially if your kids/teens are trying to get caught up in all their classes before the end of the school year.

This casserole is perfect for those busy nights.  There is very little hands-on time needed.  Other than boiling the noodles and cutting up some cooked chicken, you pretty much just throw everything together in a large bowl, stir until combined and bake.

This casserole is quickly becoming one of my go-to recipes.  Not only is it extremely easy to throw together, but it makes a bunch and the leftovers are great to have on hand during the week.  Isn't that why we all love casseroles . . . they are easy to make and they feed a bunch of people.

The noodles really are what make this casserole extra-special.  I highly recommend following the recipe and using the frozen grandma noodles.  There are several brands available, so if you can't find the one I suggest, others will work too.  They taste WAY better than regular dry store-bought pasta.

Seriously, the flavors and textures of this casserole are spot on. Soft and slightly chewy noodles, tender chicken, crisp vegetables, creamy and cheesy sauce and a buttery cracker topping.  My whole family loves this and I'm sure it will become one of your new go-to dinners.

You might also like:

Chicken Cordon Bleu Rice Casserole

30-Minute Garlic Parmesan Pasta with Crispy Chicken

Tomato Alfredo Pasta with Grilled Chicken

Chicken Enchilada Stuffed Shells

Creamy Chicken Noodle Casserole
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (24 oz.) pkg. Frozen Homestyle Egg Noodles (I like Reames)
2 c. cooked and cubed chicken breasts
1 (12 oz.) pkg. frozen peas and carrots
1 (15.25 oz.) can corn, drained
1 (10.5 oz.) can cream of chicken soup
1 c. milk
1 c. sour cream
1 Tbl. dried onion flakes
1 tsp. Italian seasoning
1 tsp. garlic powder
salt and pepper, to taste
3/4 c. shredded Cheddar cheese
1 sleeve Ritz crackers
1/2 Tbl. unsalted butter, melted
1/3 c. grated Parmesan cheese, opt.

Preheat oven to 350 degrees.  Bring a large pot of water to a boil and add the frozen noodles; boil until tender, this should only take 5-7 minutes (always taste a noodle before you drain them to make sure they are the texture you prefer).  Right before you drain the noodles, add the package of frozen peas and corn, this will thaw them quickly.  Drain the noodles and vegetables.

Pour back into the empty pot (or into a large bowl) and add the cooked chicken, canned corn, cream of chicken soup, milk, sour cream, dried onion flakes, Italian seasoning, garlic powder, salt, pepper and grated Cheddar cheese.  Stir together until well combined.  Pour into a greased 9x13-inch baking dish and spread out evenly.  Cover tightly with foil and bake for 20 minutes.

Meanwhile, add the Ritz crackers to a zip-top bag and crush until small crumbs.  Add the melted butter and grated Parmesan cheese to the zip-top bag and toss together until everything is coated in butter.  Remove casserole from oven and remove foil.  Sprinkle cracker mixture over casserole, return to oven and bake for 10 more minutes.  Serves 8.

Linked up at The Weekend Potluck!

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24 Hour Chicken Marinade

I am so excited for grilling season.  We have already grilled twice this past month.  

This marinade is so yummy.  My chicken always turns out so flavorful and it's so moist and juicy.  The chicken is almost tender enough to just melt in your mouth.  I have cooked this chicken on the George Foreman and on an outdoor grill.  The outdoor grill gives it that added smokiness and it's amazing, but it's great on an indoor grill too.  

It takes me about 2 minutes to mix up the marinade, I throw in the chicken and I don't have to think about it until the next night.  It's perfect to have after a long day at work.  Serve with a side of Cheesy Zucchini Rice  or Roasted Ranch Veggies and you are set.

24 Hour Chicken Marinade 
(Printable Recipe) 

1/2 c. vegetable or canola oil

1/4 c. + 2 Tbl. low-sodium soy sauce

1/4 c. Worcestershire sauce

1/4 c. red wine vinegar

2 Tbl. + 2 tsp. fresh lemon juice

1 Tbl. dry mustard powder

1 1/2 tsp. black pepper

1/4 c. finely chopped fresh parsley

Whisk together all ingredients.  Pour over chicken and allow to marinate.  The longer you let it marinate, the better the flavor will be (as close to 24 hours as possible is ideal).  Makes enough for 4 large chicken breasts.  Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 165 degrees on an instant-read thermometer.  Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.      

slightly adapted from: All Recipes

Linked up at Weekend Potluck!

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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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Grilled BBQ Chicken with Pepper Jack and Bacon

This is one of the BEST grilled chicken recipes you will ever make!!!  I'm totally serious here.  The flavor is out of this world.

I want to eat this every single week for the rest of grilling season.  

It's so easy to make and only a few ingredients are needed.  It starts off with boneless, skinless, chicken breasts.  Then, you marinate the chicken in an extremely flavorful marinade that comes in a packet.  If you don't want to use this marinade, you can always skip that part, but I like the extra flavor it adds.  You can find it at the grocery store by all the other marinade and gravy packets.    

Then, after marinating for a few hours, throw it on the grill and baste it with barbecue sauce several times throughout cooking.  Top with crisp smokey bacon and spicy Pepper Jack cheese and that's all you have to do to end up with one of your new favorite meals :)

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Roasted Ranch Veggies

Italian Roasted Veggies

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Grilled BBQ Chicken with Pepper Jack and Bacon  
From: Jenn@eatcakefordinner
(Printable Recipe)

4 large boneless, skinless, chicken breasts
1 pkg. McCormick Grill Mates Tomato, Garlic & Basil Marinade,
     plus ingredients on pkg. needed to prepare marinade
1/2 c. of your favorite barbecue sauce
8 slices bacon, cut in half and cooked until crisp
4 large slices Pepper Jack cheese 

Prepare marinade according to package directions.  Place marinade and chicken breasts in a large, heavy-duty, zip-lock bag and allow to marinate for several hours in the refrigerator.  When ready, add marinated chicken to a preheated hot grill and cook on both sides until chicken is cooked through, basting each side several times with barbecue sauce as it cooks (it should register 165 degrees on an instant-read thermometer when it's cooked through).  

Turn off heat to grill and top each chicken breast with four of the bacon strip halves and one slice of cheese. Close lid for a minute or two to allow the cheese to melt.  Remove from grill and serve.  

Jenn's Notes: I like to bake my bacon, so it lays flat.  Cover a baking sheet with foil and top with a wire rack.  Spray rack with cooking spray and lay out the bacon strips.  Bake in a preheated 400 degree oven for 20 minutes.    

4-Ingredient Slow Cooker Mexican Shredded Chicken (Go-To Recipe)

This has been my go-to recipe for shredded Mexican chicken for years.  It's so simple and you end up with juicy, tender and flavorful chicken that can be used in so many dishes . . . tacos, enchiladas, quesadillas, chili, nachos, burritos, etc . . .  This time, I added some barbecue sauce to the leftover and topped a cheese pizza with it and it was amazing.   

I always have these four ingredients on hand, so if I decide I want this for dinner, I can throw the ingredients in the slow cooker without having to plan ahead and make a special trip to the grocery store.

All you do is add some chicken broth, chicken breasts (I use frozen chicken breasts) and taco seasoning to a slow cooker.  Cook on low for around four hours, shred the chicken, add some of the cooking liquid and a can of diced green chiles and that is it . . . dinner is served!!  Everyone needs to have this recipe on hand.  If you are serving this to kids that don't like spice, you can always omit the can of green chiles.  

You might also like:

Slow Cooker Pineapple Salsa Chicken Tacos

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Chicken Enchiladas

4-Ingredient Slow Cooker Mexican Shredded Chicken
From: Jenn@eatcakefordinner
(Printable Recipe)

3-4 large boneless, skinless chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained

Pour chicken broth into slow cooker.  Add the chicken breasts and top with taco seasoning.  Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through.  Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy.  Add the undrained can of green chiles and stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve. Makes 3-4 cups of shredded chicken.   

Shortcut Ham and Cheese Chicken Parmesan

I have been making a version of this chicken parmesan for a long time.  It was one of the first dishes I starting making when I learned to cook.  It's so easy that anyone can make it, but it tastes like a fancy, from scratch, Italian dish.

I have switched up the chicken that I use.  I talk about Tyson's Panko Crusted Chicken tenders all.the.time and I use them all.the.time.  I have a big bag from Costco in my freezer at all times.  If they ever stop selling it, I won't know what to do :)  It gets so crispy on the outside and stays juicy and tender on the inside.  This is the chicken that I now use for this dish.   

All you do is bake the frozen chicken tenders or breasts, then place in the skillet with the warmed spaghetti sauce.  Top each piece of chicken with a little cheese, ham and then a little more cheese.  The first layer of cheese is needed to help the ham "stick" to the chicken.  Otherwise, the ham slides off the chicken when you try to cut it.  Then, you heat until the cheese melts and serve over spaghetti noodles.    

You really cannot go wrong with this dish and it's a crowd pleaser.  Serve with some warm garlic bread, breadsticks or my favorite Shortcut Garlic Parmesan Rolls.  

Give it a try, no one will ever know how simple it really is to make and that it only has 5-ingredients :)

You might also like:

Easy Weeknight Bowtie Pasta

30-Minute Garlic Parmesan Pasta with Crispy Chicken

Spaghetti a la Philly

Serve alongside:

Olive Cheese Bread

Shortcut Garlic Parmesan Butterflake Rolls

Easy and Fabulous Focaccia Bread

Shortcut Ham and Cheese Chicken Parmesan
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 frozen breaded chicken tenders or breasts
8 small slices thin deli ham
1 c. shredded Italian Cheese Blend
1 (24 oz.) jar spaghetti sauce
8-10 oz. spaghetti noodles

Bake frozen chicken according to package directions.  Meanwhile, warm spaghetti sauce in a large skillet and in a separate pot, cook spaghetti noodles according to package directions.  When the chicken is finished baking, place in the skillet with the sauce.  Top each tender or breast with a little cheese, 2 slices of ham and a little more cheese.  Cover pan with a lid and heat until cheese is melted.  Or, if you used an oven-safe skillet, you can place it in the oven for a few minutes until the cheese is melted.  Serve over cooked spaghetti noodles.  Garnish with chopped parsley, if desired.  Serves: 4.

Jenn's Notes: If your ham slices are really large, you will only want to use one per piece of chicken.  The chicken tenders I use are pretty large and one is plenty per person.  If the chicken you are using looks like smaller pieces, you might want to cook a few extra depending on how many people you are serving.  

Shortcut Garlic Parmesan Butterflake Rolls

Linked up at Weekend Potluck!

Easy Weeknight Bowtie Pasta

 Happy Wednesday!  The week is almost over.  We can make it :)  Friday is a holiday here in Utah and I have the day off work!!!  I soooooo need a day off. 

For now, lets just make it through the next few days.  This bowtie pasta is one of my go-to dinners for busy weeknights and it tastes just as good leftover.  Have you ever added cottage cheese to spaghetti sauce?  Try it.  Seriously.  It's SO GOOD - it makes the sauce extra creamy and adds protein.    

You might also like:

Easy Baked Ziti

Healthier Taco Pasta 

Creamy Roasted Red Pepper Macaroni

Olive Cheese Bread

Easy Weeknight Bowtie Pasta
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)
 
1/2 Lb. lean ground beef
1 tsp. Italian seasoning
salt and pepper
2 c. chopped fresh spinach
1/3 c. finely chopped onion
1 tsp. minced garlic
1 jar spaghetti sauce (approx. 24 oz.) 
1 c. cottage cheese
8-12 oz. of pasta (depending on how saucy you want it), cooked according to package directions

Brown ground beef in a large skillet over medium heat; season with Italian seasoning, salt and pepper.  Add the spinach and onion and cook until spinach is wilted and onion is tender, about 3-5 minutes.  Add the garlic and saute for 30 more seconds.  Stir in the spaghetti sauce and cottage cheese and heat through.  Last, add the cooked and drained pasta.  Serves 4-6.

Linked up to Weekend Potluck!

White Chicken Chili Baked Taquitos

I absolutely LOVE white chicken chili, but I don't always feel like eating chili when it's screaming hot outside? 

I had this amazing idea while I was getting ready the other day.  A white chicken chili baked taquito.  Oh yeah!  They aren't actually stuffed with chili, but they are filled with the same ingredients that go into white chicken chili.  Shredded chicken, white beans, diced green chiles, cumin, cilantro and cheese.  To make it a creamy filling, I added just a little bit of cream cheese. 

 If you like the flavor of white chicken chili, then you will go nuts over these taquitos.  

I am so super pleased with this recipe.  These taquitos turned out so so so AMAZING!!!  I can't wait to eat them again :)  These get plenty crunchy by baking them and there is no need to fry them in oil.  

You might also like:

Baked Honey Lime Chicken Taquitos

Baked Tex-Mex Taquitos

Slow Cooker White Chicken Chili

White Chicken Chili Baked Taquitos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

2 Tbl. taco seasoning

1 c. water or low-sodium chicken broth

1 (15 oz.) can white beans, drained and rinsed

1 (4 oz.) can diced green chiles

2 oz. cream cheese

1/2 - 3/4 tsp. cumin, to taste

2 Tbl. chopped cilantro

1 c. shredded Cheddar or Monterey cheese

7-8 soft tortillas (I use half corn and half flour)

cooking spray

kosher salt

Place chicken breasts, taco seasoning and water or broth in a slow cooker.  Cook on low until chicken registers 165 degrees on an instant-read thermometer.  I used frozen chicken breasts and cooked on low for four hours.  When chicken is cooked through, remove from slow cooker and shred (you should have around 2 1/2 cups of shredded chicken or so).  

Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro.  Cover and heat on warm until cream cheese is softened, about 5 minutes.  Stir together until creamy.  

Preheat oven to 425 degrees.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling between tortillas and top each with some shredded cheese.  Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up).  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes or until crispy.  Serve.

Jenn's Notes: You could get more or less taquitos depending on the size of tortillas you use.  I like to serve mine with a little sour cream that I mix with green salsa for dipping.     

 Linked up to Weekend Potluck!

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