Spicy Chicken Bacon Ranch Casserole

This is a delicious recipe I adapted from http://www.ketodelivered.com.  It has 6 servings and 2.8 g. net carbs per serving.


  • 2 jalapenos (the actual recipe calls for 4 but I found 2 to be plenty)
  • 3 oz. cheddar cheese
  • 1/2 rotisserie chicken (I used the majority of the chicken)
  • 1/4 cup ranch
  • 10 slices bacon
  • 3 oz. cream cheese
  • 1/2 green pepper
  • 1 cup crumbled cauliflower
  • 1 tsp. red pepper flakes
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • salt and pepper to taste


  1. Preheat oven to 375 F.
  2. Chop bacon, chicken, green pepper and 2 jalapenos.
  3. In a pan, cook bacon pieces until crisp, then add cauliflower, green pepper and jalapenos.  Stir occasionally.
  4. Once soft, add all other ingredients (except cheddar cheese) and mix together well.
  5. Spread mixture on the bottom of a 9×13 casserole dish.
  6. Grate cheddar cheese and sprinkle over top.
  7. Bake for 15 minutes or until cheddar is melted and starting to crisp.



Easy Mediterranean Chicken Bake

File 2-10-2015, 7 38 59 AM

This is a simple low carb meal and very good.  It comes from http://www.alldayidreamaboutfood.com.  It serves 6-8.  Total net carbs per serving:  7.79 g.


  • 2 tbsp. olive oil
  • 10 boneless, skinless chicken thighs
  • Salt and pepper
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 2.5-ounce can sliced black olives, drained
  • 1 15-ounce can low sugar tomato sauce
  • 2 cups shredded Italian cheese
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 375F.
  2. In a large skillet, heat oil over medium heat until shimmering and hot.  Sprinkle chicken all over with salt and pepper. Add chicken thighs to pan and brown both sides, about 2 to 3 minutes per side.
  3. Using a slotted spoon, transfer thighs to a large 9×13 casserole dish and arrange in a single layer.  Sprinkle with artichoke hearts and black olives.
  4. Pour tomato sauce over top and sprinkle with shredded cheese.  Bake 25 to 30 minutes, or until chicken is cooked through.  Turn oven to broil and cook another 2 to 3 minutes, to lightly brown cheese on top.
  5. Remove from oven and sprinkle with fresh basil.

Hamburger Cheesy “Mac” Casserole

A tasty recipe I adapted from http://www.lowcarbzen.com.  Nutritional info:  Calories 616, Carbs 9.74, Fiber 3.376, Protein 39.73, Net carbs 6.4.  (Serving size: 1/6 of casserole.)


  • 1 lb. hamburger
  • 16 oz. frozen cauliflower (1 bag)
  • 10 oz. box frozen spinach
  • 2 tsp. beef broth base (optional but adds a nice dimension to the flavor)
  • 2 tbsp. minced garlic
  • 2 tbsp. minced, dried onions
  • 1 tbsp. liquid smoke (optional)
  • Salt and pepper to taste
  • Crushed pork rinds (about 1 cup)


  • 8 oz. cream cheese (1 pkg)
  • 2 cups shredded Colby-Jack cheese
  • 1 cup shredded Havarti cheese
  • 1/2 cup heavy cream


  1. Gather your ingredients.
  2. Preheat oven to 350 degrees.
  3. Cook up your hamburger.  Add in the broth base, the liquid smoke, garlic and onions to cook with the hamburger.
  4. Cook spinach in the microwave.  Drain well.
  5. Add spinach to browned hamburger.  Mix.
  6. Cook the cauliflower.  You can cook however you want, but I cooked it in the microwave.  Put on paper towels to dry.
  7. Put cauliflower in casserole dish.
  8. Melt cream cheese and 2/3 of the shredded cheeses with the 1/2 cup heavy cream over medium low heat.  Be careful not to burn, stirring regularly.
  9. Put hamburger mix in casserole dish with the cauliflower.  Mix well.
  10. Dump melted cheese mixture over the hamburger, spinach and cauliflower.  Mix well.
  11. Sprinkle remaining shredded cheese.
  12. Bake about 10 minutes.  Add crushed pork rinds mixed with seasoning if using.
  13. Bake another 15 minutes for a total of about 25 minutes, until browned around the edges and bubbly.

Low Carb Mexican Chicken Casserole

This recipe I have made numerous times so definitely “blog worthy,” at least in my opinion.  It comes from lowcarbzen.com.  The recipe (without changes) serves 6 and contains 2 net carbs per serving.  Below is my adapted version:


  • 1-1/2 lbs. chicken breast
  • 1/2 teaspoon minced garlic
  • 1/2 cup chicken stock (or 1 tb chicken base with water) (I use around 1/4 cup chicken broth)
  • 10 ounce can tomatoes with green chilies (drained)
  • 2 ounces cream cheese
  • 1 cup pepperjack cheese (shredded)
  • 1 cup monterey jack cheese (shredded)
  • Options to include:  sliced olives, jalapenos, cumin (remember to add before cheese)


  1. Add chicken breasts, stock and garlic to skillet.
  2. Cook chicken in the stock over medium heat until cooked through and tender.
  3. Shred the chicken into the casserole dish (9×13), discarding any remaining stock.
  4. Mix in drained can of tomatoes and green chilies (and/or sliced olives, jalapeno, cumin)
  5. Dot the chicken/tomatoe mix with little bits of cream cheese.
  6. Cover with shredded pepperjack cheese.
  7. Cover with shredded monterey jack cheese.
  8. Cook in 350 degree oven for 35 minutes, until brown around the edges.

Serve.  (We look to top off with a little dollop of sour cream.)

Dottie’s Sausage, Mushroom and Cream Cheese Chicken Casserole

Yum, yum!  This is a great recipe my whole family loved from http://www.genaw.com.  It makes 8 servings (unless you are my family and it makes 4-6 servings).  Each serving has 3 net carbs.  I will give the directions for chicken breasts and chicken thighs.  I used chicken thighs.


  • 8 boneless chicken breasts, flattened (or 8 thighs)
  • salt, pepper and garlic powder
  • 1/4 cup olive oil
  • 1 pound pork sausage
  • 1 stalk celery, chopped
  • 8 ounces cream cheese, softened
  • 8 ounces cheddar cheese, shredded divided
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup fresh parsley, chopped

INSTRUCTIONS (for chicken breasts):

  1. Season the chicken (salt, pepper and garlic powder).  Brown in hot oil.  Set aside.
  2. Brown the sausage and celery.  Drain and cool slightly.
  3. Heat the oven to 350.  Spray a 9×13″ baking pan and put the mushrooms in the bottom.
  4. In a bowl, mix the sausage, cream cheese, 4 ounces cheddar cheese and the parsley.  Spoon this mixture over the mushrooms and smooth with a spoon.  Place the chicken on top.  Cover and bake 30 minutes.
  5. Remove the cover.  Top with the rest of cheese.  Bake 15 minutes until the cheese is melted and browned and the chicken is cooked.
  6. To serve, put the chicken on a plate cheese side up.  Spoon the mushroom mixture over the top.

INSTRUCTIONS (for chicken thighs):

  1. Heat the oven to 425.  Spray a 9×13″ baking pan and put the thighs in the pan.  Season with salt, pepper and garlic powder.  Bake, uncovered for 20 minutes.  Remove chicken from pan and drain grease.
  2. Brown the sausage and celery, drain.  Mix in the cream cheese, mushrooms and parsley.  Spread in the bottom of the baking pan.  Top with thighs.
  3. Bake another 30 minutes or so, uncovered, until the chicken is done.

Chicken Broccoli Casserole

This is a yummy recipe I adapted from lowcarbfamily.com.  The recipe states it serves 8 and has 3 net carbs per serving.


  • 4-5 cups cooked chicken, cubed (small) (great with rotisserie chicken too)
  • 2 cups broccoli florets
  • 1 medium onion, diced
  • 8 ounces softened cream cheese
  • 1 cup chicken broth
  • 1-1/2 cups shredded colby jack cheese
  • 2 tablespoons fried onions (optional)


  1. STEAM broccoli in the microwave 2-3 minutes.  If you like the broccoli crunchy, skip this step.
  2. PREHEAT oven to 350 degrees.  Spray a 9×13 pan with non-stick spray.  Place chicken and broccoli in a large mixing bowl.
  3. Saute onion in olive oil with salt and pepper.  When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to saute pan.  When cream cheese is melted, whisk in chicken broth until the mixture is smooth.  Allow to simmer for about a minute, or until sauce thickens slightly.
  4. Add cream cheese and onion mixture to chicken and broccoli.  Mix well.  Add 3/4 cup of the shredded cheese and mix again.  Season with salt and pepper to taste.  Spread evenly in baking pan.  Add remaining 3/4 cup cheese and fried onions on top.  Bake for 25-30 minutes until cheese is melted and casserole is bubbling.

Ultimate Mock Mac and Cheese Casserole


This is another George Stella keeper. The first time I made it, I used chicken. Tonight I used turkey ham (yes, there is such a thing).  Both times were fabulous!  Net carbs: 3g.

  • 1 large head cauliflower, chopped (small)
  • 1 cup chopped broccoli
  • 1 cup cooked cubed chicken (or ham)
  • 3/4 cup heavy cream
  • 4 ounces cream cheese, sliced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 2 cups shredded Cheddar cheese, divided
  • 6 ounces cooked bacon, chopped
  1. PLACE the rack in the center position and preheat oven to 375 degrees.  Spray a 9×9-inch casserole dish with nonstick cooking spray.  (I don’t have a 9×9 so I use my 9×13.)  Bring a large pot of salted water to a boil.
  2. COOK the cauliflower and broccoli in the boiling water for about 5 minutes, or until crisp yet tender.  Drain well; pat between layers of paper towels to dry, and transfer to the prepared baking dish, along with the cooked chicken (or ham).
  3. BRING the cream to a simmer in a small saucepan, and whisk in the cream cheese, mustard, salt, pepper and garlic powder.
  4. STIR in 1 1/2 cups of the cheese and whisk for just a minute until melted and combined. Remove from the heat and pour over the ingredients in the casserole dish.
  5. SPRINKLE the cooked bacon over all, top with the remaining 1/2 cup if Cheddar, and bake for 15 minutes, or until browned and bubbling.  Let cool for 5 minted before serving.