Low-Carb Fried Cabbage with Corned Beef

 

posted by Kalyn Denny on March 11, 2018

If you happen to find yourself with some leftover corned beef next weekend, grab a head of cabbage and make this tasty four-ingredient Low-Carb Fried Cabbage with Corned Beef! This recipe is low-carb, Keto, gluten-free, dairy-free, and low-glycemic; use the Diet-Type Index to find more recipes like this one!

Click here to PIN Low-Carb Fried Cabbage with Corned Beef!

You might have noticed that I love St. Patrick’s Day and all the Irish-American foods that are associated with it! I’ve shared Low-Carb Corned Beef Recipes and Kalyn’s Top Ten Low-Carb Cabbage Recipes, and if you happen to end up with some leftover corned beef and cabbage you can’t go wrong with my Leftover Corned Beef Low-Carb Reuben Bake.

But that’s a relatively complex recipe with a few steps, and if you just have a little corned beef left over and want something quick, I highly recommend this Low-Carb Fried Cabbage with Corned Beef. Of course this is a riff on the Low-Carb Fried Cabbage with Bacon that’s so good (and perfect right now while cabbage is so cheap.)

For this easy corned-beef and cabbage dinner you only need about half a pound of leftover corned beef plus an onion, a small head of cabbage, olive oil (or bacon fat), and a little salt and pepper, and it can be on the table in about 20 minutes! I know not everyone enjoys cabbage or corned beef, but if you’re a fan of those ingredients like I am, I bet you’ll love Low-Carb Fried Cabbage with Corned Beef for a quick dinner!


Low-Carb Fried Cabbage with Corned Beef found on KalynsKitchen.com

Cut up a large onion into slivers and coarsely chop a medium head of cabbage. Heat olive oil (or bacon grease) in a large frying pan over high heat, add onions, and cook until they’re just starting to brown. While onions cook, chop up the corned beef (or shred apart if you prefer.) When onions are browned, add the cabbage, season with fresh ground black pepper and a little salt, turn heat to medium-high, and cook about 5 minutes, or until the cabbage is starting to soften. Stir the cabbage several times so the edges will brown.

Low-Carb Fried Cabbage with Corned Beef found on KalynsKitchen.com

When the cabbage is partly done, add the corned beef. Cook 3-5 minutes more, turning a few times. It’s done when the cabbage is slightly browned on the edges and corned beef is hot.

Low-Carb Fried Cabbage with Corned Beef found on KalynsKitchen.com

Serve right away and enjoy! Leftovers can be kept in the fridge and reheated in a hot frying pan, although this is best right when you make it.

More Ideas for Leftover Corned Beef:
The BEST Low-Carb Corned Beef Recipes ~ Kalyn’s Kitchen
Corned Beef and Dubliner Omelet ~ Real Housemoms
Leftover Corned Beef Low-Carb Reuben Bake ~ Kalyn’s Kitchen
Low-Carb Reuben Burgers ~ All Day I Dream About Food
Leftover Corned Beef Soup with Sauerkraut and Tomatoes ~ Kalyn’s Kitchen
Low-Carb Reuben Cabbage Rolls ~ Sugar-Free Mom

Low-Carb Fried Cabbage with Corned Beef

Make Slow Cooker Corned Beef or Instant Pot Corned Beef to get the leftover corned beef; then for this recipe you only need half a pound of corned beef plus an onion, a small head of cabbage, olive oil (or bacon fat), and a little salt and pepper, and it can be on the table in about 20 minutes!

Ingredients:

  • 1 large onion, peeled and cut into thin slivers
  • 1 medium head of cabbage, coarsely chopped
  • 1 T olive oil (You can use bacon grease if you prefer and want a little bacon flavor.)
  • 8-10 oz. leftover corned beef, shredded apart or chopped
  • fresh ground black pepper and salt to taste (Remember corned beef is salty, so don’t use too much salt.)

Directions:

  1. Peel the onion and cut lengthwise into thin slivers. Cut out core from the cabbage and coarsely chop cabbage.
  2. Heat the olive oil or bacon grease in a large frying pan over high heat. Add the onion and cook just until it starts to brown on the edges, stirring often.
  3. While onion cooks, shred or chop the corned beef
  4. After onion is slightly browned, add the chopped cabbage to the frying pan, season cabbage with fresh-ground black pepper and a little salt, turn heat to medium-high, and cook until cabbage has softened and is barely starting to brown, about 5 minutes.
  5. Add corned beef to the frying pan with the onion and cabbage and cook 3-5 minutes more, or until the cabbage is browned on the edges and the corned beef is heated through.
  6. Serve hot. Leftovers can be refrigerated and reheated in a hot frying pan.

Low-Carb Fried Cabbage with Corned Beef found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good dish for any low-glycemic or low-carb diet, including Keto. Corned Beef isn’t really recommended for the South Beach Diet, but personally I would ignore that when it’s St. Patrick/’s Day!

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Fried Cabbage with Corned Beef found on KalynsKitchen.com

 

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Low-Carb Roasted Cabbage with Lemon

 

posted by Kalyn Denny on March 13, 2018

Low-Carb Roasted Cabbage with Lemon is a perfect side dish for corned beef or any other kind of meat. And this roasted cabbage is amazing for a low-carb side dish, and it’s also Keto, low-glycemic, gluten-free, dairy-free, vegan, Paleo and Whole 30! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Roasted Cabbage with Lemon!

I thought I had it pretty well covered with the corned beef recipes and cabbage recipes for St. Patrick’s Day! After all, I’ve already shared The BEST Low-Carb Corned Beef Recipes (which includes my Pressure Cooker Corned Beef and my Slow Cooker Corned Beef as well as lots of ideas for leftover corned beef. And then last week I updated my collection of Kalyn’s Top Ten Low-Carb Recipes with Cabbage so you’d have plenty of options while cabbage is so inexpensive. And of course this Low-Carb Roasted Cabbage with Lemon is one that’s on my top ten list.

But then last week I cooked some corned beef and made this amazing Low-carb Roasted Cabbage with Lemon to serve with it, and I decided I had to take new photos and feature this favorite recipe to see if I can encourage some of you cabbage-avoiders to try it. Of course I’m a cabbage lover, but this roasted cabbage with lemon and olive oil brushed on before it roasts is so amazingly delicious that I think most anyone who likes roasted veggies would love it. And if you forced me to choose my very favorite cabbage recipe, I think this would have to be it.

There is also one slight improvement to the recipe! On the advice e-mailed to me by a reader whose name I can no longer remember, I now keep the strip of core on each piece of cabbage, which makes turning it much easier. You can cut that away when you eat the wedge of cabbage, or if your cabbage is small and young the core might taste fine.

So if you’re cooking corned beef and cabbage this weekend I strongly encourage you to cook the cabbage using this method! And think about this tasty low-carb roasted cabbage with lemon any time you need an easy low-carb side dish to go with any kind of meat.


Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. (I used to trim the core but a reader shared that if you leave it on the wedges stay together better, and you can easily cut it off as you eat it.) Arrange cabbage pieces on a large baking sheet that you’ve sprayed with olive oil or non-stick spray. Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Turn carefully and repeat with the second side.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully. Then roast the cabbage 10-15 minutes more on the second side, or until it’s done to your liking.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Serve the cabbage hot, with extra lemon slices for people to squeeze on a bit more lemon juice if they’d like. This is a perfect side dish for a low-carb meal!

More Tasty Low-Carb Ideas for Cabbage:
Kalyn’s Top Ten Low-Carb Cabbage Recipes ~ Kalyn’s Kitchen
Napa Cabbage Cole Slaw Salad ~ Reluctant Entertainer
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage ~ Kalyn’s Kitchen
Lucy’s Skillet Cabbage ~ CopyKat Recipes
Vietnamese Cabbage Salad with Chicken and Cilantro ~ Kalyn’s Kitchen
Spicy Cabbage ~ Barefeet in the Kitchen

Low-Carb Roasted Cabbage with Lemon

Low-Carb Roasted Cabbage with Lemon is a perfect side dish for corned beef or any other kind of meat dish.

Ingredients:

  • 1 large head of green cabbage
  • 2 T olive oil
  • 2-3 T fresh squeezed lemon juice (I like 3 tablespoons of lemon juice, but if you’re not a huge lemon fan you might want less.)
  • generous amount of sea salt and fresh ground black pepper
  • lemon slices, for serving cabbage (optional)

Directions:

  1. Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
  2. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange wedges in a single layer on the roasting pan.
  3. Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.
  4. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
  5. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
  6. Then remove pan from oven turn each wedge carefully. Put back into oven and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.
  7. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Not only is cabbage a wonderfully nutritious cruciferous vegetable, but it’s also one of the lowest carb vegetables around, making this a perfect side dish or vegetarian main dish for any low-carb eating plan, including Paleo and Keto, as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

 

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Leftover Corned Beef Low-Carb Reuben Bake (Video)

 

posted by Kalyn Denny on March 15, 2018

If you don’t end up with leftover corned beef after St. Patrick’s Day, get some at the deli to make this Leftover Corned Beef Reuben Bake. This comfort-food casserole has all the flavors that make reuben sandwiches so good and this low-carb recipe is also Keto, gluten-free, and low-glycemic. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Leftover Corned Beef Low-Carb Reuben Bake!

Watch the video to see if you might like to make
Leftover Corned Beef Low-Carb Reuben Bake!

I’ve certainly tried to encourage you to celebrate St. Patrick’s Day, don’t you agree?  I love St. Patrick’s Day, and whether you make my tried-and-true Slow Cooker Corned Beef or use the Instant Pot for Pressure Cooker Corned Beef with Creamy Horseradish Sauce, I really hope you’ll cook some corned beef for the holiday. And of course I’ve already recommended Roasted Cabbage with Lemon as the perfect side dish for corned beef.

And if you’re lucky enough to have leftovers after Saturday, I hope you’ll make this amazing Leftover Corned Beef Low-Carb Reuben Bake. But even if you don’t make corned beef (or don’t have any leftovers!) you can some at the deli to make this low-carb casserole that has mashed cauliflower, cabbage, corned beef, swiss cheese, and Thousand Island dressing.  If you’re a fan of the Reuben Sandwich, you’ll recognize some of those ingredients and realize how this casserole got its name.

This is a recipe I came up with several years ago after I saw a Reuben Bake from My Recipes (probably on Pinterest!)  I realized I could easily switch out the potatoes for cheesy cauliflower (and use low-sugar Thousand Island dressing) and make this into a delicious low carb dish. It took me a couple of tries to get the recipe and photos how I wanted them, but when Kara and I tested this final version we gobbled it up. And I’m hoping I don’t sound like I’m completely lacking in modesty if I say this is a complete winner for a way to use leftover corned beef; enjoy!

Leftover Corned Beef Low-Carb Reuben Bake [found on KalynsKitchen.com]

Chop up a largish head of cauiflower and cook 10-11 minutes in boiling salted water.  Drain at least 5 minutes to remove as much water as you can, then use an immersion blender or hand beater to puree the cauliflower with the sour cream.  Stir in grated Swiss cheese and green onions.

Leftover Corned Beef Low-Carb Reuben Bake [found on KalynsKitchen.com]

Slice up a medium-sized head of cabbage, shred the corned beef apart and then chop, and measure out the Thousand Island dressing.  Heat olive oil and saute the cabbage (seasoned with salt, pepper, and a little caraway seed.) When cabbage is starting to wilt, add the corned beef and cook 1-2 minutes more.  Let cool for a few minutes and then stir in the Thousand Island Dressing.  (Try hard not to eat too much of this delicious mixture before the casserole is assembled!)

Leftover Corned Beef Low-Carb Reuben Bake [found on KalynsKitchen.com]

I used a deep casserole dish so you could see the layers, but any glass or crockery casserole dish that’s not too small will work. Make a layer with half the mashed cauliflower in the bottom of the dish.  Put the cabbage/corned beef mixture over that and top with some grated Swiss Cheese.

Leftover Corned Beef Low-Carb Reuben Bake [found on KalynsKitchen.com]

Then make another layer of mashed cauliflower, spreading it around. Top with another layer of grated Swiss Cheese.  Bake at 375F/190C about 45 minutes, or until it’s bubbling hot and the top is starting to brown.

Leftover Corned Beef Low-Carb Reuben Bake found on KalynsKitchen.com

Serve hot. I promise this will be a hit with anyone who likes corned beef, even if they don’t care about low-carb eating.

More Ideas for Cooking Corned Beef:
The BEST Instant Pot Corned Beef Recipes ~ Slow Cooker or Pressure Cooker
The BEST Slow Cooker Corned Beef Recipes ~ Slow Cooker or Pressure Cooker

More Tasty Low-Carb Ideas with Corned Beef:
The BEST Low-Carb Corned Beef Recipes ~ Kalyn’s Kitchen
Low-Carb Fried Cabbage with Corned Beef ~ Kalyn’s Kitchen
Leftover Corned Beef Soup with Sauerkraut and Tomatoes ~ Kalyn’s Kitchen

Leftover Corned Beef Low-Carb Reuben Bake

If you’re lucky enough to end up with some leftover corned beef use it to make this delicious Leftover Corned Beef Low-Carb Reuben Bake!

Ingredients:

  • 1 large head cauliflower (about 2 lbs.)
  • 1/3 cup sour cream
  • 1 cup + 1 1/2 cups grated Swiss cheese
  • 1/2 cup sliced green onion
  • salt and fresh-ground black pepper to taste
  • 1 medium head green cabbage (enough to make 4-5 packed cups sliced cabbage)
  • 2 tsp. olive oil
  • 1/2 tsp. caraway seeds (optional)
  • 2 cups leftover corned beef, shredded and then chopped into bite-sized pieces
  • 1/2 cup Thousand Island Dressing (look for the lowest carb dressing you can find; I used Litehouse Thousand Island Dressing with 3 carbs per tablespoon)

Directions:

  1. Preheat the oven to 375F/190C.  Fill a pot half fill with water, add a little salt and bring to a boil.
  2. While the water heats, trim away the leaves from the cauliflower, keeping the stems; then coarsely chop cauliflower.  When the water is nearly boiling, add the cauliflower, turn heat to medium, and cook the cauliflower 10-11 minutes or until it’s barely starting to get tender. (Don’t overcook or the mashed cauliflower will be mushy.) Dump cauliflower into a colander placed in the sink and let it drain at least 5 minutes so it’s not wet.
  3. Put cooked cauliflower back into the pan you cooked it in, add the sour cream, and use an Immersion Blender or Hand Mixer to puree the cauliflower. (Don’t overblend; I kept it slightly chunky.  Remember it’s going to cook more in the oven.) Mix in the cup of grated Swiss Cheese and the green onions.
  4. Remove any wilted outer leaves of cabbage, cut the cabbage into quarters, and cut away and discard the core.  Then slice cabbage about 3/8 inch thick.  Shred the corned beef apart into strips and chop to make bite-sized pieces.
  5. Heat the olive oil over medium-high heat in a large non-stick frying pan (I used my favorite Green Pan to cook the cabbage.)  When the oil is hot, add the cabbage, turn heat to medium, and saute the cabbage, seasoning with salt, pepper, and a little caraway seed if using. Cook about 4 minutes, or until it is starting to slightly brown on some edges.  Add the corned beef and cook 1-2 minutes more.
  6. Turn off heat and let the pan cool down for a minute or two, then stir in the Thousand Island dressing.
  7. Spray a large casserole dish with non-stick spray or olive oil. (The dish I made this in was about 9″ x 12″.)  Put half the mashed cauliflower into the dish and spread into a flat layer. Put the cabbage-corned beef mixture on top of the layer of cauliflower and sprinkle with 3/4 cup grated Swiss cheese. Spread the rest of the mashed cauliflower in a layer on top of that, and sprinkle the cauliflower with another 3/4 cup grated cheese.
  8. Bake uncovered for about 45 minutes, or until the mixture is bubbling hot and the cheese is starting to lightly brown on top.  Serve hot.

Low-Carb Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
For low-carb diets, it’s important to look for Thousand Island Dressing that doesn’t contain a lot of sugar to keep this a low-carb or Keto casserole. (I used Litehouse Thousand Island Dressing with 3 carbs per tablespoon.) Corned beef isn’t really recommended for the South Beach Diet due to the amount of fat, so this is a once-in-a-while treat for South Beach Dieters but I’d certainly make it for St. Patrick’s Day leftovers if you have some. South Beach would also recommend using light sour cream and reduced-fat swiss cheese if you can find it.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of the free site Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Leftover Corned Beef Low-Carb Reuben Bake found on KalynsKitchen.com

 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

10 Amazing Low-Carb Recipes with Artichokes

 

posted by Kalyn Denny on March 16, 2018

Spring is artichoke season and no one is a bigger fan of artichokes than I am, so I gathered my favorites for this collection of 10 Amazing Low-Carb Recipes with Artichokes! Use Recipe Round-Ups to find more low-carb round-ups like this one!

Click here to PIN 10 Amazing Low-Carb Recipes with Artichokes!

I know tomorrow is St. Patrick’s Day but I’ve already reminded you about slow cooker corned beef, pressure cooker corned beef, corned beef leftovers, and even cabbage to cook with the corned beef. So it felt like time to move on to another of my favorite spring foods: Artichokes! Who else is a huge artichoke fan like I am? I’m sharing my favorite ways to eat them in this collection of 10 Amazing Low-Carb Recipes with Artichokes!

I have fond childhood memories of those rare times when my mom would cook artichokes for the family, and each child would get 1/2 of an artichoke that’s we’d dip into my mom’s simple dipping sauce. And then years later I learned the trick of cooking artichokes in the pressure cooker, which has definitely increased my fresh artichoke consumption! I’m a fan of canned artichoke hearts as well, which I try to buy at Costco when I can because they’re a pricey item otherwise. Luckily it doesn’t take too many artichokes to bump up the flavor in a salad, breakfast casserole, or vegetable side dish.

And artichokes are really quite nutritious! Every if you eat a giant fresh one, artichokes are low in carbs, and also have a lot of fiber to lower the net carbs. Definitely the arrival of less-expensive artichokes in the grocery store is something I look forward to every spring. I hope after you’re through celebrating St. Patrick’s Day you’ll remember this collection of low-carb artichoke recipes and try some of them! And if you’re still hungry for more, check out the category for Artichoke Recipes on the blog.

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

Just click the recipe title under any photo to see the complete recipe, and enjoy!

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

Marinated Zucchini Salad with Olives, Artichokes and Red Peppers is a favorite recipe I’ve made for years for parties.

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

This Easter Breakfast Casserole with Asparagus and Artichoke Hearts is delicious and easy to make!

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

Artichoke hearts add that extra something to this Low-Carb Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta.

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

Use the Crock-Pot Casserole Crock or any large slow cooker to make this Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta!

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

Easy Cheesy Low-Carb Meatball Artichoke Casserole has more carbs than some of these recipes, so use more meatballs and less artichokes and sauce if you want even less carbs.

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

Another favorite with artichoke hearts and eggs is Karyn’s Holiday Breakfast Casserole with Artichoke Hearts, Canadian Bacon, and Goat Cheese.

https://kalynskitchen.com/easy-cheesy-low-carb-meatball-artichoke-casserole/

When fresh basil shows up every year I make Basil Vinaigrette and use it on this Artichoke Antipasto Salad with Basil Vinaigrette!

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

This Artichoke Rosemary Frittata is something I used to make all the time when I cooked for houseboat trips at Utah’s beautiful Lake Powell!

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

It’s a very old photo, but don’t let that stop you from making this lovely Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan.

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

And finally, it’s been years since I perfected this method for How to Cook Artichokes in a Pressure Cooker, and I still think this is the absolute best way to cook them!

Do you have a favorite way to cook artichokes that we haven’t mentioned here? If so, please share in the comments so other artichoke lovers can also enjoy it!

Amazing Low-Carb Recipes with Artichokes found on KalynsKitchen.com

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Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese

 

posted by Kalyn Denny on March 18, 2018

If you’re longing for spring but the weather is still saying winter, this Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese can warm up your tummy! We loved this tasty soup, and it’s low-carb, Keto, low-glycemic, and gluten-free. Use the Diet-Type Index to find more recipes like this one!

Click to PIN Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese!

Let me start out by saying that this Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese is a soup for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese. If you’re skeptical about either of those flavors, you’ll probably do better with one of my other Instant Pot Soups! But if you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’ll probably love this creamy soup with crumbles of blue cheese melted into the soup.

It did take me a couple of tries with Jake and Kara to come up with a version of Buffalo Chicken Soup that we thought was a winner. And then after I uploaded the photos from this final version, I wished we had ground up the thyme when we added it to the soup. (That’s what those black flecks are, and if you have a spice grinder or a mortar and pestle you can easily eliminate those, or use ground thyme if you have it!) But since we’re getting close to the time of year when it’s too hot to be posting soup recipes, I decided to tell myself that the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!)

Our first tries for this soup were definitely too spicy for us, so my final advice is this: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want. And for fellow Buffalo Chicken fans, hope you enjoy!


Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese found on KalynsKitchen.com

Heat olive oil in the Instant Pot on the Saute/Medium setting, add the chopped onions and celery and cook until they’re starting to soften. Add the thyme and garlic powder and cook a minute or two longer. While the veggies cook, trim the chicken and cut into lengthwise strips. Add chicken, Frank’s Red Hot Sauce, and chicken stock to the Instant Pot. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure. Use a slotted spoon to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)

Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese found on KalynsKitchen.com

While the soup cooks, cut the cream cheese into chunks and crumble the blue cheese. After you’ve removed the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.

Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese found on KalynsKitchen.com

Serve soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table for those who want more!

More Tasty Low-Carb Options for Buffalo Chicken Fans:
Baked Buffalo Chicken with Melted Blue Cheese ~ Kalyn’s Kitchen
Healthy Slow Cooker Buffalo Chicken ~ Family Food on the Table
Buffalo Chicken Cauliflower Rice Bowl (Slow Cooker or Pressure Cooker) ~ Kalyn’s Kitchen
Buffalo Rotisserie Chicken Salad ~ Aggie’s Kitchen
Low-Carb Buffalo Chicken Tacos with Blue Cheese Coleslaw (Pressure Cooker or Slow Cooker) ~ Kalyn’s Kitchen

Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese

If you like the strong flavors of Frank’s Red Hot Sauce and blue cheese, you’ll probably enjoy this delicious Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese!

Ingredients:

  • 1 large onion chopped small
  • 2 cups chopped celery, chopped small
  • 1 T olive oil
  • 1 tsp. dried thyme (If you have a spice grinder or a mortar and pestle I would grind the thyme.)
  • 1 tsp. garlic powder
  • 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
  • 1/4 cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)
  • 4 cups chicken stock
  • 4 oz. cream cheese, cut into small cubes
  • 1/2 cup crumbled blue cheese, plus more for serving

Directions:

  1. Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat. Add the chopped onion and celery and cook until they’re starting to soften, about 5 minutes. Add the thyme (ground thyme recommended) and garlic powder and cook a minute or two longer.
  2. While the veggies cook, trim the chicken and cut into lengthwise strips.
  3. Add the chicken strips, Frank’s Red Hot Sauce, and chicken stock to the Instant Pot. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.
  4. Use a slotted spoon to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
  5. While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes. After the pressure has released and you’ve removed the chicken to a cutting board, Add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.
  6. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)
  7. Serve soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.

This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!

All images and text ©Kalyn Denny for .

Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Buffalo Chicken Soup is a good choice for any low-glycemic or low-carb diet. It’s probably too high in fat to be officially approved for The South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese found on KalynsKitchen.com

 

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Baked Eggs and Asparagus with Parmesan (Video)

 

posted by Kalyn Denny on March 20, 2018

If you like baked eggs and asparagus, you’ll love this combination of Baked Eggs and Asparagus with Parmesan for an easy breakfast. And if you skip the toast, this tasty breakfast is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Baked Eggs and Asparagus with Parmesan!

Watch the video to see if you might like to make
Baked Eggs with Asparagus and Parmesan!

The calendar is saying it’s almost Spring, even though in Utah the weather hasn’t gotten the memo yet. But even when it’s still cold outside I crave asparagus at this time of year. And even though asparagus is available nearly year-round now, somehow the asparagus you get in the spring always seems a little better! Asparagus goes on sale this time of year too, which is a very good reason to try this popular recipe for Baked Eggs and Asparagus with Parmesan if you haven’t tried it yet!

This is a quick-and-easy breakfast idea that can be on the table in about twenty-five minutes, and Baked Eggs and Asparagus with Parmesan will be a hit with anyone who likes runny egg yolks and asparagus. Timing is everything for this recipe, and there are a few tricks to make sure the egg whites cook quickly enough so the yolks are still runny. If you follow my tips in the recipe your eggs should come out perfectly.

I first made this one morning a few years ago when the asparagus in the fridge was calling my name and I was waiting for my nephew Jake to come for a cooking day, probably unconsciously inspired by my favorite Baked Eggs with Mushrooms and Parmesan. Then I made it again the next day to write down the exact times so I could share it here.

Jake and I both loved this for a quick breakfast. And if you’re a big asparagus fan like I am I’m betting you’ll enjoy this for breakfast, lunch, or dinner!

Break each egg into a small bowl and let eggs come to room temperature while you preheat the oven and spray two gratin dishes with non-stick cooking spray or olive oil.  (Having the eggs at room temperature is VERY important.)

Baked Eggs and Asparagus with Parmesan found on KalynsKitchen.com

Cut 8 pieces of asparagus into small bite-sized pieces and arrange half in each gratin dish.  Drizzle asparagus with about 1 teaspoon of olive oil, season with a little salt and fresh ground black pepper, and put the asparagus in the oven and roast for exactly 10 minutes.

Baked Eggs and Asparagus with Parmesan found on KalynsKitchen.com

Take gratin dishes out of the oven one at a time and carefully slide two eggs over the asparagus into the dish.

Baked Eggs and Asparagus with Parmesan found on KalynsKitchen.com

Bake the asparagus and eggs 5 minutes more, or just until the white of the egg is starting to barely look set.

Baked Eggs and Asparagus with Parmesan found on KalynsKitchen.com

Then one at a time, take each dish out of the oven again and sprinkle with 1 tablespoon of Parmesan.  Put the dishes back in the oven and bake 3 minutes more.   Eat right away, with toast to dip into the egg yolk if desired.

Baked Eggs and Asparagus with Parmesan found on KalynsKitchen.com

More Delicious Ideas with Baked Eggs:
Baked Eggs Skillet with Avocado and Spicy Tomato ~ Kalyn’s Kitchen
Portugese-Style Baked Eggs ~ Foodie with Family
Low-Carb Baked Eggs with Avocado and Feta ~ Kalyn’s Kitchen
Buffalo Cauliflower Baked Eggs ~ Cupcakes and Kale Chips
Broccoli, Ham, and Mozzarella Baked with Eggs ~ Kalyn’s Kitchen
Baked Eggs in Tomatoes ~ The Little Kitchen

Baked Eggs and Asparagus with Parmesan

If you like baked eggs and asparagus, you’ll love this combination of Baked Eggs with Asparagus and Parmesan for an easy breakfast.

Ingredients:

  • 8 thick asparagus spears, cut on the diagonal into bite-sized pieces
  • 4 eggs, room temperature
  • 2 tsp. olive oil
  • salt and fresh-ground black pepper to taste
  • 2 T Parmesan cheese

Directions:

  1. Preheat the oven to 400F/200C and spray two gratin dishes with non-stick spray or olive oil.
  2. Break each egg into a small dish and let eggs come to room temperature while you roast the asparagus. (Starting with the eggs at room temperature is VERY important.)
  3. Cut off the few inches of tough woody part at the bottom of each asparagus spear and discard. Cut the rest of each piece of asparagus on the diagonal into short pieces slightly less than 2 inches long.
  4. Put half the asparagus pieces into each gratin dish and put dishes into the oven to roast the asparagus, setting a timer for 10 minutes.
  5. When the timer goes off after ten minutes, remove gratin dishes from the oven one at a time and carefully slide two eggs over the asparagus in each dish. Put back in the oven and set the timer for 5 minutes.
  6. After 5 minutes (or when the egg white is starting to barely look set), remove gratin dishes one at a time again and sprinkle each with a tablespoon of coarsely-grated Parmesan. Put dishes back in the oven and cook 3 minutes, or until the white is set, the cheese is slightly melted, and the yolk is still soft then you touch it with your finger.
  7. Serve hot. I thought this was delicious just as it is in the photo, and loved the runny yolk on the pieces of asparagus, but you could eat with toast to dip into the egg if you prefer.

This recipe was created by Kalyn.

All images and text ©Kalyn Denny for .

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
Jake and I ate the Baked Eggs and Asparagus with Parmesan just as you see it in the photo, which was a perfect breakfast for low-carb eating plans or the South Beach Diet Phase One. For South Beach Phase 2 or 3, you could serve this with whole wheat toast to dip into the egg.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.)

Baked Eggs and Asparagus with Parmesan found on KalynsKitchen.com

 

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Crustless Breakfast Tarts with Asparagus and Goat Cheese (Video)

 

posted by Kalyn Denny on March 22, 2018

These Crustless Breakfast Tarts with Asparagus and Goat Cheese are a perfect brunch dish for Easter, or any other spring holiday. Or just make them for yourself for a breakfast that’s low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN Crustless Breakfast Tarts with Asparagus and Goat Cheese!

Watch the video to see if you might like to make
Crustless Breakfast Tarts with Asparagus and Goat Cheese.

How do you feel about asparagus? I know not everyone is a fan, but every year I wait for fresh spring asparagus to show up in the stores! And when the asparagus starts to go on sale, I feel like it’s really spring, and I start thinking up ways to use it. That’s why there are so many low-carb asparagus recipes on the blog; I can’t help myself!

One of the most popular breakfast ideas on this site is Baked Eggs and Asparagus with Parmesan, and if you don’t have a pan to make these Crustless Breakfast Tarts with Asparagus, I highly recommend that recipe. But if you have a tart pan (or even large muffin cups – which will make slightly deeper tarts) I hope you’ll try these new Crustless Breakfast Tarts with Asparagus and Goat Cheese.

These tarts are another version of the Crustless Breakfast Tarts with Mushrooms and Goat Cheese that I made when I first got this pan, and the asparagus ones were totally a winner!  I made this with Kara, and we gobbled them up when we tested the recipe.But we both thought the asparagus pieces were a little too big in our first attempt, so over the weekend when my nieces Amanda and Kate spent the night at my house, I got them to help me make them again with the shorter asparagus pieces you see here. Amanda is not an asparagus fan, but Kate and I really enjoyed them for breakfast!

Crustless Breakfast Tarts with Asparagus and Goat Cheese found on KalynsKitchen.com

Cut the asparagus in short diagonal pieces; heat olive oil in a hot pan and cook the asparagus until it has a slight char. (Put the stems in for about 2 minutes, then add the tops for another minute or so.) Divide the charred asparagus among the wells in the tart pan. (I used the lovely Williams-Sonoma Tart Pan that I bought when my sister Laurel gave me a gift card; Williams-Sonoma has no idea I am featuring their pan here and they certainly aren’t paying me to do so!)

Crustless Breakfast Tarts with Asparagus and Goat Cheese found on KalynsKitchen.com

Let goat cheese soften in a bowl while you cook the asparagus. Then mix the half-and-half and then the Parmesan into the goat cheese with a fork. Beat the eggs, and then stir into the goat cheese mixture, adding a little at a time and stirring. Add Spike Seasoning and black pepper to egg mixture. Fill the tart wells with the egg mixture and top with some green onions and a generous pinch of Mozzarella.

Crustless Breakfast Tarts with Asparagus and Goat Cheese found on KalynsKitchen.com

Bake at 375F/190C for about 30 minutes, or until the tarts are set and starting to brown on top. (They will sink down a bit when you take them out of the oven.)

Crustless Breakfast Tarts with Asparagus and Goat Cheese found on KalynsKitchen.com

Serve hot for breakfast or brunch, with a dollop of sour cream on top if desired!

More Tasty Ideas with Asparagus and Eggs:
Baked Eggs and Asparagus with Parmesan ~ Kalyn’s Kitchen
Broccoli and Asparagus Frittata ~ A Mind “Full” Mom
Easter Breakfast Casserole with Asparagus and Artichoke Hearts ~ Kalyn’s Kitchen
Asparagus Bacon Feta Crustless Quiche ~ Lauren Kelly Nutrition
Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese ~ Kalyn’s Kitchen

Crustless Breakfast Tarts with Asparagus and Goat Cheese

These Crustless Breakfast Tarts with Asparagus and Goat Cheese are a perfect brunch dish for Easter, or any other spring holiday.

Ingredients:

  • 4 oz. soft goat cheese (Remove the goat cheese from the fridge when you first start the recipe.)
  • 1/2 lb. (or slightly more) fresh asparagus spears
  • 2-3 tsp. olive oil
  • 1/4 cup half-and-half, milk, or cream (I used half-and-half)
  • 2 T finely grated Parmesan cheese
  • 8 eggs, beaten well
  • 1 tsp. Spike Seasoning (or use another seasoning blend that’s good with eggs)
  • fresh-ground black pepper to taste
  • 2 green onions, sliced
  • 6 T grated Mozzarella cheese

Directions:

  1. Preheat oven to 375F/190C. Spray tart pan or muffin cups with non-stick spray.
  2. Remove goat cheese from the fridge, cut off about 4 oz. of cheese, and place it in a bowl on the counter to soften while you prepare the asparagus.
  3. Break the end off one piece of asparagus to see where the stem starts to get woody and cut off that much stem on each stalk and discard the woody ends. Cut asparagus pieces on the diagonal, about 1 1/2 inches long.
  4. Heat the oil in a large frying pan over medium-high heat, add the asparagus stems (but not the tips) and cook about 2 minutes. Add the tips and cook 1-2 minutes more, or just until some pieces are getting a little charred.
  5. Divide the asparagus stems and tips among the wells in the tart pan.
  6. Use a fork to stir the half-and-half, milk, or cream into the softened goat cheese; then stir in the Parmesan. Beat eggs until the yolks and whites are completely combined; then stir the eggs into the goat cheese mixture, adding a little at a time and stirring each time more egg is added. (There can be a few lumps.)
  7. Stir the Spike Seasoning and black pepper into the egg mixture, then divide the egg mixture among the tart pan wells.
  8. Sprinkle each tart with sliced green onions and top with a generous pinch of grated Mozzarella.
  9. Bake tarts about 30 minutes, or until the eggs are set and the top is starting to get lightly browned. Serve hot.
  10. The tarts can be kept in the fridge and reheated in a microwave or toaster oven, but I don’t recommend freezing.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These tarts are a perfect breakfast for any phase of the South Beach Diet, and most other low-carb diet plans. (If you’re following the letter of the law, South Beach would recommend milk and low-carb Mozzarella.)

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Crustless Breakfast Tarts with Asparagus and Goat Cheese found on KalynsKitchen.com

 

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Amazing Low-Carb Recipes Using Hard-Boiled Eggs (that aren’t Deviled Eggs!)

 

posted by Kalyn Denny on March 23, 2018

If you make hard-boiled eggs for Easter, you’ll probably have leftover hard-boiled eggs! Of course I love deviled eggs for a low-carb snack, but for other ideas I’ve put together a collection of Amazing Low-Carb Recipes Using Hard-Boiled Eggs; enjoy! Check Recipe Round-Ups to see more low-carb round-ups like this one.

Click here to PIN Amazing Low-Carb Recipes using Hard-Boiled Eggs!

Easter is coming, and if you make hard-cooked eggs to dye for Easter, chances are you’ll end up with leftover-hard-boiled eggs! I’ve got an enormous collection on this blog of Deviled Eggs Recipes, so check that out if deviled eggs are your favorite thing to make with hard-boiled eggs. And in my post about Two Easy Methods for Perfect Hard-Cooked Eggs I’ve also got some ideas for using hard-boiled eggs. But I thought it would be fun to find more options Amazing Low-Carb Recipes Using Hard-Boiled Eggs to recommend to you. And there were some interesting ideas!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

This collection has amazing low-carb recipes for hard-boiled eggs from Kalyn’s Kitchen, and a few from other great low-carb blogs around the web. A couple of these low-carb recipes using hard-boiled eggs use low-carb pita bread or low-carb tortillas, so be advised those are not gluten-free. Just click the recipe name under any photo to see the complete recipe on the original blog.

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

I never was a big egg salad fan until I made this Low-Carb and High Protein Avocado Egg Salad; adding avocado and cottage cheese to egg salad made it a wow for me!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

I’m intrigued by Low-Carb Scotch Eggs from Step Away from the Carbs. Have you ever made anything like this?

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

If you use my favorite Low-Carb Pita Bread, this Egg Salad in Pita with Green Olives, Green Onions, and Dijon is a low-carb treat!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

I’m also intrigued by these bacon-wrapped hard-boiled eggs which Low-Carb, So Simple calls Bacon and Eggs in a Different Way!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

There were plenty of skeptics in my family when I made this Low-Carb Loaded Cauliflower Mock Potato Salad, but it won over everyone who tried it!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

Use your favorite low-carb tortillas to make these wraps filled with Egg Salad with Jalapeno, Avocado, and Lime from The Perfect Pantry!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

I love all the ingredients in this Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette; use less tomatoes if you want lower carbs.

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

For a classic version of egg salad, this Quick and Easy Egg Salad from Ditch the Carbs looks like a winner!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

I’m pretty sure no one who likes asparagus and eggs will turn down this Asparagus Mimosa Salad with Hard-Boiled Eggs from A Beautiful Plate!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

And finally, an idea I wish I’d thought of myself is these Ham and Egg Salad Cucumber Cups from Real Housemoms; doesn’t that sound great?

Do you have any other good ideas forlow-carb recipes using hard-boiled eggs? If so, please share in the comments!

Amazing Low-Carb Recipes Using Hard-Boiled Eggs found on KalynsKitchen.com

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Roasted Asparagus and Mushrooms with Everything Bagel Seasoning

 

posted by Kalyn Denny on March 25, 2018

Roasted Asparagus and Mushrooms is a delicious side dish option, and I used the now-famous “Everything” Bagel Seasoning to bump up the flavor here! And this tasty side dish is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, South Beach Diet friendly, and vegan! Use the Diet-Type Index to find more recipes for your way of eating!

Click to PIN Roasted Asparagus and Mushrooms
with “Everything” Bagel Seasoning!

Every spring I get a bit obsessed with Asparagus Recipes, and if you’re also an asparagus-obsessed person you might want to click that link and see all the great options I have for cooking asparagus on this blog. This updated recipe for Roasted Asparagus and Mushrooms with “Everything” Bagel Seasoning is something I first made in 2007, and back in those days I used my favorite Spike Seasoning to season the asparagus and mushrooms. Fast forward quite a few years and I’ve fallen in love with Trader Joe’s famous Everything-but the-Bagel Sesame Seasoning Blend. (I know, this has been popular for a few years, I’m slow to discover it!)

Some people claim it’s called “Everything” seasoning because it tastes good on everything, but I don’t know about that. But I do know that it was amazing on the Roasted Asparagus and Mushrooms. (I’d also use a little Spike Seasoning sprinkled on before cooking if you happen to have Spike.) I think roasted vegetables like this are the perfect side dish, and this combination is not only easy to throw together, but it’s also so fabulous tasting you could serve it for your fanciest dinner party with no apologies.

You can buy both Spike Seasoning and Everything Bagel Seasoning at Amazon.com if you don’t live near Trader Joe’s. (Kalyn’s Kitchen does earn a few cents on the dollar if you follow my link and buy something at Amazon.) If you don’t have either of those seasonings and don’t want to buy them, just use any seasoning blend that’s good on vegetables or plain salt and pepper and the Roasted Asparagus and Mushrooms will still taste wonderful!

Roasted Asparagus and Mushrooms with "Everything" Bagel Seasoning found on KalynsKitchen.com

Preheat oven to 400F/200C.Spray a baking sheet with non-stick spray or brush very lightly with olive oil. Rinse mushrooms with cold water and let them drain well. Trim the end of the asparagus; then cut asparagus on the diagonal into 1-2 inch pieces. Cut well-drained mushrooms into quarters. (Blot mushrooms dry with a paper towel if they’re very wet.) Toss asparagus and mushrooms with olive oil, then arrange them in a single layer on the baking sheet. Season with fresh-ground black pepper (and Spike Seasoning if desired.) Roast about 20 minutes, or until all liquid from the mushrooms has evaporated and asparagus is done to your liking. Sprinkle with “Everything” Bagel Seasoning and a little sea salt and serve hot!

Roasted Asparagus and Mushrooms with "Everything" Bagel Seasoning found on KalynsKitchen.com

I think Roasted Asparagus and Mushrooms would be a perfect side dish for Easter! Serve with Instant Pot or Slow Cooker Holiday Ham and Twice Baked Cauliflower and you’ve got an amazing meal!

More Tasty Ideas for Asparagus:
Roasted Lemon Salmon and Asparagus Sheet Pan Meal ~ Kalyn’s Kitchen
Asparagus Almondine ~ Family Food on the Table
Baked Eggs and Asparagus with Parmesan ~ Kalyn’s Kitchen
Salmon and Asparagus Salad ~ Saving Room for Dessert
Chicken and Asparagus with Three Cheeses ~ Kalyn’s Kitchen
Asparagus with Lemon and Feta ~ A Family Feast

Roasted Asparagus and Mushrooms with Everything Bagel Seasoning

Roasted Asparagus and Mushrooms is a delicious side dish option, and I used the now-famous “Everything” Bagel Seasoning to bump up the flavor here!

Ingredients:

  • 1 lb mushrooms, washed, dried, and cut in quarters (I used brown mushrooms but you could use any type you like.)
  • 1 lb. asparagus, trimmed and cut in diagonal pieces 1-2 inches long
  • 2 T olive oil
  • 1 tsp. Spike Seasoning (optional, but good)
  • fresh ground black pepper to taste
  • 1-2 T Everything Bagel Seasoning (Use more or less to taste)
  • sea salt to taste for seasoning finished dish

Directions:

  1. Preheat oven to 400F/200C. Spray a baking sheet with non-stick spray or brush very lightly with olive oil.
  2. Rinse mushrooms with cold water and let them drain well in a colander placed in the sink.
  3. Snap one piece of asparagus to see where the woody part starts, then trim all the asparagus to that length. Cut asparagus on the diagonal into 1-2 inch pieces.
  4. Pat mushrooms dry with paper towels if they still seem wet, then cut mushrooms into fourths.
  5. Put asparagus and mushrooms into a large plastic bowl. Drizzle olive oil over vegetables, then sprinkle with Spike Seasoning (if using) and pepper. Stir so all vegetables are evenly coated with olive oil and spices.
  6. Arrange the asparagus and mushrooms in a single layer on roasting pan. Roast until all the liquid from the mushrooms has evaporated and asparagus and mushrooms are slightly softened and starting to brown; about than 20 minutes total cooking time. (I would start checking after 15 minutes.)
  7. Sprinkle cooked vegetable with desired amount of Everything Bagel Seasoning and a little sea salt and serve immediately.

This recipe created by Kalyn. The version with Everything Bagel Seasoning was tested with Jake and Kara.

All images and text ©Kalyn Denny for .

Roasted Asparagus and Mushrooms with "Everything" Bagel Seasoning found on KalynsKitchen.comLow-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Roasted Asparagus and Mushrooms with "Everything" Bagel Seasoning found on KalynsKitchen.com

 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Easy Spicy Asian Chicken (Video)

 

posted by Kalyn Denny on March 27, 2018

This Easy Spicy Asian Chicken tastes like it came from a restaurant, but it’s easy enough to make on a work night and this tasty low-sugar chicken dish is also low-glycemic, dairy-free, gluten-free, and Soutth Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.

Click here to pin Easy Spicy Asian Chicken!

I’m interrupting the string of Asparagus Recipes to remind you about this absolutely delicious Easy Spicy Asian Chicken that I think is perfect for a spring dinner idea! And something like Roasted Asparagus with Soy-Sesame Glaze would be a tasty side dish for this chicken if you’re still feeling the asparagus love.

My niece Kara and I experimented with several variations of this Easy Spicy Asian Chicken, and this version was the winner! It’s made with strips of boneless, skinless chicken breasts and a sauce with sugar-free Apricot preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, Chili Garlic Sauce,  brown sugar, and granulated Stevia. The sauce is slightly sweet but still relatively low in carbs, and just spicy enough to be interesting. You can also use boneless, skinless chicken thighs if you don’t mind a bit more trimming.

The sugar-free apricot preserves we used contain Splenda, but no worries if you don’t want artificial sweeteners, just look for no-sugar-added apricot preserves instead. That change will make a sauce that’s slightly higher in sugar, but still pretty carb-conscious for this kind of sauce. If you want to reduce the amount of sugar even more you can replace the tiny amount of brown sugar with more granulated Stevia or a sweetener of your choice.

Finally, if you’re experienced at making stir-fry recipes, you might want to cut the chicken pieces a little smaller and cook this in a wok. That version will be delicious as well!

If you want to skip the photos below and watch a video instead, here is a video of how to make this recipe. See more recipe videos on My You Tube Channel.

Easy Spicy Asian Chicken [found on KalynsKitchen.com]

Whisk together the sauce ingredients. Trim chicken breasts and then cut each breast crosswise into about 5 or 6 pieces.

Easy Spicy Asian Chicken [found on KalynsKitchen.com]

Heat the oil in a 12 inch frying pan; I used my favorite Green Pan for this. When the oil is hot, brown the chicken briefly on one side, seasoning with salt and pepper. When chicken pieces are barely brown, turn them over, pour in the sauce, and cook on medium low (turning a few times) until the chicken is cooked through and glazed with sauce. Cook chicken just until it’s barely cooked through; do not overcook.

Easy Spicy Asian Chicken found on KalynsKitchen.com

Serve hot, with rice or Cauliflower Rice on the side if desired. Stir-fried vegetables like broccolini or sugar snap peas  or Spicy Cilantro Peanut Slaw would also be great with this.

More Chicken  or Turkey You Might Like:
Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
Easy Spicy Orange Chicken ~ Tidy Mom
Sweet and Spicy Baked Sriracha Chicken Thighs ~ Kalyn’s Kitchen
Low-Carb Slow Cooker Orange Chicken ~ A Spicy Perspective
Asian Lettuce Cups with Spicy Ground Turkey Filling ~ Kalyn’s Kitchen
CrockPot Spicy Honey Garlic Chicken ~ Barbara Bakes

Easy Spicy Asian Chicken

This Easy Spicy Asian Chicken tastes like it came from a restaurant, but it’s easy enough to make on a work night and this tasty chicken dish is low in sugar for this type of recipe.

Ingredients:

Ingredients:

  • 4 boneless, skinless chicken breasts (or use 10-12 bone-in, skinless chicken thighs)
  • 1 T peanut oil (or use the oil of your choice for frying the chicken pieces)
  • salt and fresh ground black pepper to taste
  • toasted sesame seeds, for garnish (optional)

Sauce Ingredients:

  • 1/2 cup sugar-free Apricot preserves (or if you don’t want artificial sweetener use no-sugar-added apricot preserves, which will be just slightly higher in sugar)
  • 2 T gluten-free soy sauce
  • 1 T rice vinegar (not sweetened)
  • 1 tsp. sesame oil
  • 1 tsp. garlic puree (from a jar)
  • 1 tsp. ginger puree (in a jar)
  • 1 T Chili Garlic Sauce (more or less to taste, this was probably too spicy for kids so reduce the spiciness if desired)
  • 1 T brown sugar (or another sweetener of your choice)
  • 1 T granulated Stevia

Directions:

  1. Whisk together the sugar-free apricot preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, brown sugar (or sweetener), and granulated Stevia to make the sauce.
  2. Trim chicken pieces, removing fat and any undesirable parts. (If using thighs, I use kitchen shears to cut out the little pockets of fat on the back side.)
  3. Heat the oil in a 12 inch frying pan. (I used my favorite Green Pan, which was perfect for this.)
  4. When the oil is hot, add the chicken pieces skin side down, season with salt and fresh ground black pepper, and cook over medium-high heat just until the chicken starts to brown, about 4 minutes.
  5. Reduce heat to medium low, add the sauce, and continue to cook the chicken in the sauce, turning a few time, just until chicken pieces are cooked through and glazed with sauce, about 4-5 minutes longer. DO NOT OVERCOOK or the chicken will be tough.
  6. Garnish with toasted sesame seeds if desired and serve hot.

This recipe created by Kalyn and Kara, with lots of experiments that were not quite right!

All images and text ©Kalyn Denny for .

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since it contains apricot preserves and a small amount of brown sugar, this recipe is best restricted to Phase 2 or 3 for the South Beach Diet. However, even with those sweet ingredients, this is still a pretty carb-conscious recipe for this type of dish. Skip the brown sugar and use all sweetener for stricter low-carb eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Easy Spicy Asian Chicken [found on KalynsKitchen.com]

 

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