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Keto Friendly – Low Carb Shepherd’s Pie

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Low Carb Shepherd’s Pie

I was skeptical on this… cauliflower and I don’t exactly have the best track record LOL.  All-in-all though, this turned out pretty tasty!

Traditional shepherd’s pie generally has potatoes, corn, carrots and peas. In order to make this a low carb alternative, we had to get a bit creative. I used cauliflower in place of the potatoes then used onions and mushrooms with the beef. You could add zucchini, eggplant or even tomatoes if you wanted!

(No judging my overflowing ‘half’ cup of cheese. Is there even such a thing as ‘too much’ cheese?)

Ingredients:

  • 1 bag of Steamable Cauliflower
  • 2 oz. Cream Cheese
  • 2 tbsp. Butter
  • 2 tbsp. Heavy Cream
  • 1 lb. Ground Beef
  • 4 oz. Mushrooms
  • 1/2 c. Onion, chopped
  • 1/2 c. Cheese

Steps:

  1. Preheat oven to 400 degrees F
  2. Steam cauliflower per the directions on the package. Once cooked, combine cauliflower, cream cheese, heavy cream and butter – I cheated and used my Ninja blender, SUPER convenient!
  3. Cook ground beef with onions and mushrooms (or which ever veggies you so choose)
  4. Pour the ground beef-veggie mixture into an 8×8 baking dish and top with the cauliflower mash
  5. Sprinkle with cheese and bake for 20-30 minutes, until cheese is melting & bubbly

Tip: I suggest sprinkling bacon bits on top because… Well… Who doesn’t LOVE Bacon?!

📍 Pin HERE for later!

How about Dessert?

Keto Berry Mug Cake
https://midwestcouponclippers.net/keto-berry-mug-cake

Keto Chocolate Chip Cookies
https://midwestcouponclippers.net/keto-chocolate-chip-cookies

Keto 3 Ingredient Peanut Butter Cookies
https://midwestcouponclippers.net/3-ingredient-peanut-butter-cookies

 

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Keto Berry Mug Cake

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Keto Berry Mug Cake

THIS, cake. Where do I begin?

DELICIOUS!

Besides delicious, this cake is also SO versatile. Its great with berries but cinnamon or sugar free chocolate chips would make a great addition too! Not only are the mix-ins endless, this makes a great dessert or breakfast.

 BONUS: it only takes 90 seconds to bake!

Ingredients:

  • 2 large tbsp. Almond Flour
  • 1 large tbsp. Coconut Flour
  • 1 large tbsp. Swerve Sweetener (I used confectioners)
  • 1/4 tsp. baking soda
  • 1 tbsp. melted butter
  • 1 tbsp. heavy whipping cream
  • 1 large egg
  • Dash of sugar-free vanilla extract
  • Assorted berries (I used blueberries & strawberries)

Steps:

  1.  Mix all ingredients together in a mug and microwave for 90 seconds, that’s it, done!
    (This can also be baked in the oven at 350 for 12-15 minutes)

Tip: Garnish with a quenelle of homemade whip cream! 

Pin This Recipe: https://www.pinterest.com/pin/420101471488732402

You may also like….

 

Keto Chocolate Chip Cookies

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Keto Chocolate Chip Cookies

There is only one word to describe these cookies…

AMAZING!

I have been craving a good chocolate chip cookie & these are under 2 net carbs!

Yields: approx. 24 cookies

Ingredients:

  • 1/2 c. Almond Flour
  • 1/2 c. Coconut Flour
  • 2 tbsp. Swerve Sweetener (I used the granular for this recipe)
  • 2 tbsp. Swerve Sweetener Brown
  • 1 tsp. Baking Soda
  • 1 tsp. Sugar Free Vanilla
  • pinch of Pink Himalayan Salt
  • 1 Egg
  • 8 oz. Cream Cheese, softened
  • 1/2 c. Butter, softened
  • 1/2 bag of Lily’s Chocolate Chips

Steps:

  1. Preheat oven to 350 degrees F
  2. Mix together wet ingredients and slowly add the dry ingredients until just combined – do not add the chocolate chips yet (I use my Ninja blender for cookie dough too, SO EASY! It’s literally my favorite kitchen tool)
  3. Once cookie dough is combined, hand mix-in the chocolate chips
  4. Use a small cookie scoop and scoop dough onto a nonstick cookie sheet
  5. Bake 12-14 minutes or until they start to golden

Pin This Recipe: https://www.pinterest.com/pin/420101471488716697

You may also like – 3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

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This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

3 Ingredient Peanut Butter Cookies

Starting Keto, for me, wasn’t difficult. What was? My sweet tooth! Between you & I, I have a whole Pinterest board just for low carb desserts… mainly cookies (shh!). These though, are amazing! What makes them better is the fact they only use 3 ingredients – YES you just read THREE!

Yields: 1 dozen cookies

Ingredients:

  • 1 c. Peanut Butter (I use Santa Cruz, only nuts & salt)
  • 1/2 c. Swerve Sweetener
  • 1 large egg

Steps:

  1. Preheat oven to 350 degrees F
  2. Mix all ingredients together in a bowl, until well combined
  3. Roll into 1 inch balls or.. cheat like I did and use a cookie scoop
  4. Bake 12-15 minutes.
  5. Gently press down and let stand for a few minutes, these are crumbly when warm

Tip: These are 100% better when you sandwich some homemade whip cream between them!

Pin This Recipe: https://www.pinterest.com/pin/420101471488716719

You may also like – Keto Chocolate Chip Cookies

Burger Kings Nightmare King & Frozen Fanta Scary Black Cherry

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The Nightmare King is available at participating Burger King locations from Monday, October 22nd until Thursday, November 1st.  This sandwich includes a green bun (or in my case, lightly tinted green) quarter-pound beef patty, a crispy chicken fillet, melted American cheese, bacon, onions and mayonnaise. I ran out and grabbed one for supper. The only “Nightmare” was what I got in my order!

This is the what I opened up my wrapper to.

A shiny, wet looking, and just BARELY a tint of green bun. It almost looks like it was sprayed with a water bottle that had green food coloring.

But… lets see what the bottom looks like…

It certainly has to be better right?!?

NOPE!

Wait though… if you look closely at the bottom, towards the middle there is a green blob… does that count?!?

Maybe the inside looks better?

Well one thing is right…. IT does look scary!

I also ordered the Frozen Fanta Scary Black Cherry and a ten piece Chicken Nuggets for $1.00 (I got seven!!)

Overall, the sandwich tasted okay. I would give it a five on a scale of 10. As far as visual comparison to what it is suppose to look like, a ZERO!

The Frozen Fanta went in the garbage. In no way did it taste like black cherry, it was sour and not what I was expecting at all.

My son did enjoy the Chicken Nuggets, all seven of the 10 piece 🙂

 

 

School Lunchtime Struggles…. How we survived!

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Disclaimer: This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

School Lunchtime Struggles…. How we survived!

School lunches were a big struggle for me.  A big factor is my kids are only given 25 minutes to eat. Because of the tight time constraints, hot lunch was not a good fit for them, by the time they got their food and sat down, they only had a few minutes to eat! We decided our best option would be having them take their own lunches, but that lead to a whole new challenge seeing as they are picky eaters!

The time it takes to prep, disagreements on what to put in, getting a good balance of nutrition, but including ‘good tasting’ things, and having a rotating variety made it a constant battle in our house.  The meal has to be immediately appealing and easy to eat.  After trial and error during the first month of Kindergarten, we finally hit our groove and learned what works best for us.

I REFUSED to pay the price of “Lunchables” so what I did was order a few Bentgo Boxes for personalized compartment lunches.  This did the trick and helped Nolan actually eat his entire lunch.  I do mix it up and send sandwiches and wraps, too.

I have compiled a list of some of my lunch box fillers!  These have really worked for us, plus Nolan can help pack his lunch and encourages a variety of food!  We do repeat the fruits often.  He really loves mandarin oranges, but I try and give fresh fruit whenever possible.  I also include a frozen Gogurt tube or Danimal and a drink most days.

For taking to school, Nolan uses an insulated style lunch bag.  I pack the Bentgo with an ice pack, silverware, and his drink.  It stays cool and they DO NOT LEAK or mix together!  The Bengto I use has a small center compartment and I usually put a small dessert/treat in for him.  Jelly Beans, Swedish Fish, Gummies, and M & M’s are a few of the things I drop in.

📍 Pin HERE

  • Rotini Pasta Tossed in sauce, oranges, cheese and salami
  • Lunch meat, cheese, cheese its, oranges
  • Pizza cut into narrow strips, strawberries, carrots & ranch

  • Small Cold Cut Sandwich, Pretzels, Cheese Spread Wedge for dipping and oranges
  • Cheese & Meat Cubes, Pretzels, Cheese Spread Wedge for dipping and blueberries
  • Left Over Pizza Roll Ups, Marinara for dipping, carrots and oranges

  • Meat & Cheese, Animal Crackers, Almonds & Peaches
  • Flatten a piece of bread (use a can of soup to roll it) & Smear with peanut butter, place 1/2 a banana and roll up, Pretzels and cheese, Peaches
  • Tortilla with ham & pickle, cheese curds, animal crackers, raisins, pineapples.

  • Leftover pasta, cheese stick, peanuts, pineapple
  • Lunch meat, pretzels, cheese, peanuts, peaches

 

 

Weekly Meal Plan 9/9 – 9/15

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Weekly Meal Plan 9/9 – 9/15

Sunday – Pulled Pork
I am going to pressure cook pork loin and use it this week in a few additional meals.  You can find my basic pulled pork recipe HERE.

Monday – Enchiladas
Using some of the left over chicken from last week’s crockpot meal I am making an easy dinner!

Tuesday – Breakfast for Dinner
I have been including this weekly because the kids get excited for ‘breakfast’ at night.  Whether its eggs and toast or pancakes, its always a hit!

Wednesday – BBQ Pork Sliders
Using the pork I made earlier in the week, we are going to have bbq sliders.  Quick and easy and something the kids LOVE!  I am going to serve them on Hawaiian rolls.  

Thursday – Quesadillas 
Since it is a running night with Tumbling, I am going to make it nice and easy!  No prep and no hassle!

Friday – Pizza
We will be out of town and Pizza is on the menu while we visit with friends!

Easy Pizza Roll

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Easy Pizza Roll

Frozen bread dough has long been a freezer staple for me.  I use it for cinnamon rolls, fresh bread for soups, or this long time family favorite.  The hardest part of this recipe is remembering to set out the dough in the a.m. to rise!  

Pin HERE for later!

What you need:
1 loaf frozen bread dough
2 c. shredded mozzarella cheese
1 jar marinara sauce
pizza toppings of choice *

Make It:
Allow bread dough to thaw and rise on a greased parchment lined cookie sheet for the day.  (usually about 6 hours).  You can get it out in the a.m., spray with some non stick oil on top, put a piece of saran wrap or parchment over and cover with a towel.  Let it rise all day!

When ready to prep, punch down the dough and shape into a rough rectangle on the cookie sheet.  Sprinkle with toppings and cheese.  Carefully roll up and seal the ends very well.  Place seam side down on the baking sheet.

Bake at 350 for 25 minutes until brown and it sounds ‘hollow’ when tapped.  Allow to rest 10 minutes before slicing into individual spirals.  Serve with warm marinara for dipping.

* I LOVE to use leftovers in this.  Meatballs, shredded chicken, steak, pulled pork, taco meat or sloppy joe filling is EXCELLENT!  Add whatever cheese you like.  Pepperjack, cheddar, colby-jack, anything goes!

Weekly Meal Plan 9/2 – 9/8

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Weekly Meal Plan 9/2 – 9/8

Alright, let’s do this again! I am getting comfortable with knowing I have lots of options for meals and can pull off a dinner almost every night.

Sunday: Crock Pot ‘Rotisserie‘ Chicken
Meijer had boneless chicken on sale for $1.49 pound so I STOCKED UP.  I am going to make a bunch in the crockpot to stash in the freezer for some meals and lunches.  I will type up my recipe later for this!  It is a great seasoning blend and just toss in the crockpot.  I shred it and use it later for tacos, chicken & noodles, salads, etc.  

Crock Pot Rotisserre Chicken 

5-6 large Chicken Breasts
1 T. Paprika (not smoked or hot)
2 t. Kosher Salt
1 T. Dried Minced Onion
1/2 t. Garlic Powder
1/2 t. Black Pepper
1/8 t. Cayenne Pepper

Blend all the spices together.  Put 1 layer of chicken into crock pot.  Cover liberally with spice blend.  Put rest on top and put remaining spice blend on top.  Cook on low for 6 hours or until tender and easily pulls apart.

Can be eaten as is or shredded and served in tacos, chicken & noodles, in salads, etc.

Monday: Labor Day Holiday
Not sure on our plans for the day, so I am going to leave this open and flexible.  It may be a day of new home work and a order for pizza delivery!

Tuesday: Creamy Potato Soup Left Over Remix
Remember those mashed potato bowls last week?  I am going to use the leftover potatoes for SOUP! Yup, it doesn’t get much easier than this.  Potatoes, milk, salt, pepper, garlic, heat to desired consistency.  Add extra veggies you have stashed plus some ham or bacon.  INSTANT SOUP!!!

Wednesday: Tator Tot Casserole
Classic cream soup, ground meat, green beans and tots! Oh yes, its so good!

Thursday: Hot dogs and mac & cheese. 
Tumbling night so easy it is! I don’t do this too often, but I like to reserve it for busy nights and my kids think its a special treat!

Friday: Bread Dough Pizza Rolls
We did leftovers a few times last week I didn’t get this made, so I am going to repeat it this week because its a true family favorite!

12 Minute Instant Pot Mashed Potatoes

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12 Minute Instant Pot Mashed Potatoes

Mashed potatoes are a STAPLE for family meals at my house.  I always dread the process of boiling the water, watching for boil overs, and then CLEANING UP the inevitable starchy mess created when the pot does boil over.  Come on, we know it ALWAYS happens!

Since getting my Instant Pot, making mashed potatoes has become easy peasy!  Set it and forget it has never been a more true statement!  Did I mention they are done in 12 minutes? 


Ingredients:
4 pounds (appx. 8 medium) Potatoes, Peeled and Chunked
1 T. Salt
4 T. Butter
1/2 c. milk
2 T. Sour Cream (optional)
Salt & Pepper to taste

Make it:
After peeling and cutting potatoes (I cut mine into eighths), add to Instant Pot (no trivet).  Add cold water, just until all potatoes are covered.  Add 1 T. salt.  Cover and seal pressure cooker and make sure vent is set to seal.

Set cooker to High Pressure Cook for 12 minutes.  After it comes to pressure, the timer will start.  Once the timer goes off, you can either let it naturally release or after a few minutes do a manual release.  I usually let mine naturally release while I finish the rest of my meal prep!  With a spoon lift up release valve, turn half a turn counterclockwise (be careful of any extra steam that may be left).  NOW, all the steam and pressure is released and you can take off the lid.

CAREFULLY lift out the Instant Pot insert and drain the water.  Add potatoes back into insert and add butter, milk and sour cream.  Mash to desired consistency, add more milk if needed, and salt and pepper to taste!

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