Low Carb Crock Pot Chicken Fajita Soup


I hope everyone had a Wonderful Holiday! I know my family and I did. 2016 will be a wonderful year I just know it!

Last year this time I had know idea about Low Carb High Fat living and all the Health Benefits that can be achieved. 

                             Low Carb Crock Pot Chicken Fajita Soup


Its getting chilly hear in the South this is a fantastic recipe to warm your soul, I found the original recipe on Peace, Love and Low Carb I tweaked alittle for my family’s taste. But I would like to thank Peace-Love and Low Carb for this recipe. 🙂




1 Crock Pot family Size (If you don’t have a Crock you can make on Stove top).

1 pack skinless Chicken Breast about 1 to 1 1/2 lbs 

2 Cups Chicken Stock lower sodium

1 Cup beef Stock lower sodium

14.5 can organic diced tomatoes 

2 Cups sliced Mushrooms

2 Cloves of chopped diced Garlic. (I had to use my backup minced, I was actually out of fresh 😦 oh no!)

1 Onion diced

1 Green Bell Pepper Chopped Diced

1 Orange Pepper Chopped Diced

1 Red Bell Pepper chopped Diced

4 Heaping Tablespoons of Fajita or Taco Seasoning

1 Tablespoon Garlic Salt

1 Tablespoon Fresh Ground Pepper

Salt to taste. If needed.


Lets Cook!



First lets Wash and Trim our Chicken Breast. Set Crock pot on 6 hr. low setting. Lets get our Vegis. washed and Diced. Place Chicken Breast in Crock pot and Cover with Diced Tomatoes.

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Now lets add the remaining ingredients.


20151029_112441 Chicken Broth and Garlic Salt and Ground Back Pepper stir in Broth for full flavor.







20151029_114323  Onions


20151029_112648 Garlic


20151029_112541      20151029_114936 Mix Fajita Spice into Beef Broth and Add to Crock.


20151029_114746 Mushrooms


Your Crock pot should look like This :

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Put lid on and cook for about 5 hrs. then REMOVE chicken and Shred. Works better for me Removing Chicken but if you want you can do it in Crock.

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Return to Crock and Cook for an Additional Hour. 



Serve with Pepper jack cheese and Cheddar…YUM!

I Really Hope You Guys Enjoy This Wonderful Heart Warming Dish. 




Once again I would Love to thank :


Low Carb Crock Pot Cube Steak and Gravy



This is wonderful easy easy easy Low Carb Family Dinner, I love Cube Steak if its cooked right, and let me tell you guys, this is melt in your mouth delicious!

Normally With original Southern Cube Steak and Gravy you pound flour into steak and fry in vegi oil. and make the Gravy with more Flour ect.

So to make this wonderful Low Carb version we are going to do this just alttile different. There are Carbs in this dish, the gravy, so you guys remember that. This dish is not Totally Carb free, but the Sugar is Zero.

What you will need

Crock Pot

4 pack cube steak

2 Packages Brown Gravy

1 Onion

2 Cups Cubed Mushrooms ( I used portobella)

3 Cups Water

1  to 2 Tablespoons Butter for Browning

Salt and Pepper

Lets Cook!

Set up your crock pot and turn on to a 6 hr high heat. or 10 hr low.

Chop Onion and Mushrooms and set aside.

Put your butter in sauce pan on med. high and get ready to brown your cubed steak. ( I actually pounded my steak alittle more) salt and pepper both sides and place in pan to brown.Remember your NOT fully cooking just shear on both sides,

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When Steaks Brown on both sides (we dont want to fully cook, just brown) place in the bottom of Crock Pot. Add juices from Browning Pan in Crock Pot also.


Add mushrooms and Onion to Crock Pot.


Mix both packs of Gravy mix to your 3 Cups of Water. Mix well!

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Pour Gravy Mix into Crock Pot over other ingredients, no need to stir!


Put lid on tight and cook. It will take 6 hours on high or 10 on Low.

When your Steak in complete serve over French Style Green Beans,yumm!!!

Enjoy this warn Low Carb Comfort Food. Take care Guys 🙂











Low Carb Chicken Marsala with Zucchini Noodles



One of the comfort foods I love to get when I’m at Olive Garden is Chicken Marsala. I decided to find a Low Carb way to enjoy one of my Favorites MY WAY low carb. This is a Simple Easy way to lean to re-love Chicken Marsala without all the Carbs the restaurants love to put in our food. If you love Chicken Marsala like I do, you’ll see this Easy fix is well worth a try.

In this recipe I did use a short cut sauce and I’ll explain why later, so we are not going to be making our Marsala sauce from scratch, well not exactly 🙂

What your going to need

Chicken Breast slightly pounded

1/2 Cup Crisco

1 Zucchini 

2 Cups sliced Mushrooms ( I used Portabella)

2 Tablespoons of Butter for mushrooms

1 Tablespoon Olive Oil

1 Tablespoon of Butter for Zoodles

1/2 Tablespoon Garlic Powder (fresh Garlic 2 Cloves crushed well).

Salt and Pepper



First lets go ahead and get our chicken ready cover with plastic wrap and pound lightly. Then place your large pan on a Medium high burner and add Crisco and heat.

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Salt and Pepper Chicken and Add to HEATED oil.


Brown both sides. Turn over chicken pieces, and Brown slightly on both sides about 4 minutes each side. Then Remove from the pan set aside for a min.



Add Butter to Pan and use to deglaze your Pan.     

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Once Butter is melted and still on Med. High Add your Sliced Mushrooms.Incorporate and stir into Butter.

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OK…here is my shortcut, now I preach about Man Made foods and making everything from scratch all the time, but, every now and then we find a decent substitute. Living were I do getting to a Liquor store is 45 min. away. So I found a Low Carb alternative thats not to bad at all.

I found this product at Walmart, its inexpensive and the taste is almost spot on. But do add the extra mushrooms as shown above.

20150713_185523        20150713_185544 You can see No Artificial Flavors, Sugar is Low, Carbs are Low. Serving size is 1/4 Cup.

Okee Dokee, that said lets move on.

Next after mushrooms are slightly Saute, lets add our Short Cut Sauce. Then add Chicken.

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20150713_190352  Cover and Simmer about 10 to 15 minutes 20150713_190503

Lets get our Noodles ready while that is Simmering. 

I have a cool little device I got at the store, I think its called a Vagetti or Zoodle. If you don’t have one of these GET ONE, but in the meantime you can slice your Zucchini very then.

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In a Small Sauce Pan add 1 Tablespoon of Butter and 1 tablespoon of olive Oil, Garlic,Salt & Pepper.

20150713_195644                                 20150713_195830

20150713_195912   Stir and Heat until Zoodles are Heated and flavors are totally incorporated.

Thats it!

Lets Plate and Eat, You guys enjoy the fresh Flavors and Low Carb LOVE IT!!!




Low Carb Spicy Chili

20150803_190149 Living in the Southeast in the Summer is a Challenge, right now outside it is 95 degree heat index 105 and 82 percent humidity, in other words, if you go outside you will Melt. Not only do you break a sweat just going to your car, we have these lovely little bugs called Gnats, they Love to stick to your sweaty body and fly up your nose, really I don’t make this stuff up. What I am getting too, is the other day we had a Fabulous all day rainstorm, I decided with the Temp break I was going to take advantage and get a head start on the Fall.

Its Chili Time!


This is one of the best Chili recipes I have ran across, I actually had to tweek it for us Low Carbers, and it worked out Wonderful, my husband does not care for Chili but he actually ate 2 Bowls. 

Here is what you will need:

You can use prepackaged Chili spice, just pay attention to the Sugars they are usually about 5. But here is a good mix if you want to do scratch.

  • 1 Tbsp chili powder
  • 1/2 tsp ground cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ¼ tsp  ground pepper

Mix and set aside. 

Chili Ingredients

1 lb. Ground Beef (you can use Ground Turkey if you like)

1 Small sweet onion chopped well

2 Garlic Cloves chopped well

1 Cup Bell Pepper

1 Cup Sweet Peppers(yellows/Red/Orange)

1/4 Cup of Chopped Jalapenos (Optional, but really helps if you want it Spicy) 

1 6oz. Can Tomatoe Paste

2 Cups Water

1/2 Cup beef broth (or  1/2 cup xtra water)

1 to 2 Cups Chopped Mushrooms (These guys take the place of our Missing Beans)

2 Tablespoons of Olive Oil

1 Big Pan

1 Medium Pan

Ok thats it!

Lets Cook

First we need to get everything Chopped. 

20150803_123811 chop onion20150803_123819 Chop Garlic.

20150803_124209 Bell Pepper. 20150803_124821 Sweet Peppers Chopped.

20150803_130729 Jalapenos Chopped. mushrooms Mushrooms Chopped.

 Now, Lets get our Protein started cooking, grap your pan and slap in that Protein and chop up with spatula and Salt and Pepper get cooking on a Medium high heat.

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When Cooked, remove from heat drain grease. And Wipe pan gong to use this pan later.

In Medium pan, add Olive Oil and Heat on Med High. Then add all Copped ingredients except the Mushrooms we will add those in a bit.

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Mix and Cook Ingredients for about 10 min. Not long just until they tender alittle.

20150803_125924 (1)      Isn’t that Pretty!                      

Next get the big Pan you cooked your Protein in, turn burner to Med. high,  add your tomato Paste, then 2 Cups of water, Season mixture. Mix all very well.

20150803_125514   20150803_125544  20150803_125648

20150803_125832 Add Protein and incorporate into Tomato sauce mix. Then add Chopped Mushrooms and fold those into Sauce, add Vegi. mix next.

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At this point you can add your Jalapenos, if you wish not to, that fine too 🙂 Salt and Pepper to taste.

20150803_130756 After all ingredients are added, set your burner to Simmer, you may notice how THICK your Chili is, at this point we need to add our 1/2 Cup of beef broth (or Water) so that when we set our Chili to Simmer it will not burn. So add the extra liquid, mix into Chili well and Cover. Let Chili Simmer for 30 minutes or up to 1 hr. Checking and stirring occasionally. when Chili is done Remove from Burner and let sit for 15 minutes.



Now I’m one of those Folks that use too add tons of crackers to my Chili. Now as a LCHF Gal. I use my Cheddar Crisp Crackers. They are easy, just grap your parchment sprinkle cheddar or any flavor cheese you like and bake use Microwave or pan until Crispy.

images    (Stock Photos)        images (1)           20150710_142055






                                               Hope you guys enjoy! Take Care.





Easy Low Carb Tuna Casserole



This has become a new FAVORITE of mine. My husband always made me Tuna Casserole, but now on Low Carb those Noodles are a No No. This recipe saved the day and now I make the Tuna Casserole and He loves mine 🙂  Easy Peasy guys you’ll love it!

What you will need

2 Cans of Tuna

2 Cans french Style Green Beans

2 Cups Shredded Cheese (I used Cheddar)

1 Cup chopped fresh mushrooms

1/2 Cup Celery

1/3 Cup finely chopped onion ( I used purple that s what I had on hand)

1/2 Cup Chicken Broth

3/4 Cup Heavy Cream

2 Tablespoons Butter

Salt and Pepper


Lets Cook!

PreHeat oven to 350 degree.

First let’s go ahead and chop our Onion,Celery and Mushrooms and get our Cheese shredded.

20150731_182630                                                         20150731_182951

Next, Grap your Med. size pan and turn burner to Med. high and melt your Butter. Then add your Chopped ingredients, Not the Cheese just yet, that’s Last.

20150731_183139                                                 20150731_183342

Saute until slightly browning. Then add Chicken Broth and Reduce to half.

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While that reduces, Drain Tuna really well, and Drain Green Beans Really Really well. Try t get all moister out of Green Beans, this step is important , because when your casserole starts to cook in oven it can become watery. Then Toss green Beans with alittle seasoning Salt and Pepper.

20150731_183829                                               20150731_184358 (1)

Check on reduced mixer, when reduced add Heavy cream and salt and pepper, bring to a boil and reduce heat and stir until thickened.

20150731_184134                                                                          20150731_184420

When stove top mixture Thickens add Tuna, Stir well. But Green Beans in Casserole, and add Tuna mixture to Green Beans.

20150731_184820 (Sorry so Blurry I only took one photo 😦  )    20150731_184903

20150731_184633                                                             20150731_184950

Green Beans take the place of the Noodles,its really good! I actually like it better than the noodles 🙂 Incorporate mixture into Green Beans. and Then top with Cheese.

20150731_185046                                                              20150731_185246

Place in preheated 350 degree oven.


Cook for about 20 min. until cheese is nice and bubbly.

20150731_192434 YUMMY! 


Let cool for 5 minutes, then dig in and ENJOY!







Easy Pan Fry Pork Chop



This is a very Easy tasty Pork Chop Dinner, In our fast paced lives sometimes good food seems impossible when your tired. Try this 15 minutes and your done, Low Carb Simple!


This Dish is made up of 5 Elements 

1. The Chop

2. Mushrooms sliced in half

3. Package frozen Cream of Spinach …yes I said Frozen bare with me 🙂 This is only in a pinch!!! fresh recipe on bottom of Recipe post.

4. Olive Oil 2 TBL

5. Butter 1 TBL

6. Thyme 5 sprigs


First lets stick our Green Giant Simple Cream of Spinach in the Microwave, follow time on package.Youll want to cook this first to let it cool slightly before opening .

Next we need to slice our Mushrooms in half and put aside for now.

Ok Time for our Chops.

In a Medium Fry pan add 2 tablespoons of olive oil and 1 tablespoon of Butter, turn burner on to medium high.Salt and Peper Chops on Each side. Add Chops to your Pan.

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Get your Thyme and pull your leaves. Then Sprinkle onto Chops

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Let the Chops Cook about  5 min each side, check to make sure they are not getting done too fast, according to the size of Chop is how long it takes. Mine are med. so I go 4 to 5 min each side. No pink juices then its done.

Remove Chops and add Mushrooms to pan and Saute for a minute or 2. Then Plate and Enjoy.



Now, the reason I used the shortcut on the Spinach was just that, if your crunched for time then have these in your freezer if not, Creamed Low Carb spinach from scratch is the way to go. 


Low Carb Creamed Spinach (Courtesy of Low Carb Friends)

Saute 1 small, minced sweet onion in 2 tbsp. of butter till translucent. Add 3 10oz. boxes of thawed chopped spinach. Mix, cover and cook on low about 5 minutes.

Melt 3 tbsp. butter in a saucepan on medium heat. Stir in 4oz. cream cheese till melted. Add 1 cup heavy cream and whisk. Add 1/8 tsp. ground nutmeg, and 1/4 tsps. of granulated garlic, salt and pepper.

Stir in the spinach, onions and butter and cook a few minutes. Stir in 6 tbsp. Kraft parmesan cheese.

You may want to add a little more salt & pepper to taste.





Fried Egg with Cheesy Crisp



Breakfast with a CRUNCH! One of the quickest easiest Breakfast it just takes a few minutes, Promise 🙂




2 Strips of Bacon

Cheddar Cheese, just a sprinkle 

Sliver of Butter to cook Egg or you can use Olive Oil

Here We Go!

Bacon we need to cook our Bacon, I do mine in Microwave, Yep. You can cook yours however you like, if you want to try Microwave here’s what you do.Get a Microwave safe plate spred Bacon on plate, cook on High for 3 to 4 min for 2 to 3 pieces. Take off plate and let rest and drain grease on Paper towel.


Lets turn our burner to medium high and place our small pan. Then Sprinkle your cheddar cheese.(don’t oil pan, cheese will do that.)



Place a piece of Parchment Paper down flat on counter. When Cheese gets Crispy slide onto Parchment Paper to cool.



Next place Sliver of Butter in Pan, leave burner on medium high and Fry your Egg.


DO NOT Salt Egg, you can add Pepper but with the Salt flavor in Cheese and Bacon, lets don’t. Depending on how you like your Egg cook to preference, shown in photo is basted with butter to form a top.



                             Get your morning started right, Hope you guys Enjoy! 

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