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Enchiladas is one of our favorite meals and I love making a big pan of enchiladas as a way to use leftover meat and rice. Since we have been eating more low carb meals, I made these enchiladas with a couple of adaptations to make them lower in carbs.
I posted easy enchiladas a few years ago as a great way to use up leftovers as a "leftover makeover" meal. These are made similarly, but with some tweaks to make low carb enchiladas.
I start by cooking a diced onion in a small amount of olive oil, then adding riced cauliflower and chopped leftover meat. In this case, I used leftover roast pork, but leftover beef or chicken would be good too. You could also use rotisserie chicken, canned chicken, or just dice and sauté a chicken breast or two.
I used one bag of frozen riced cauliflower in place of using rice. If you have a smaller family, you could use half a bag. I steam fresh cauliflower for ricing too, but this frozen riced cauliflower is so convenient for easy meals like this. I buy this at Aldi, but I think it is available in most grocery stores.
I use low carb tortillas to make these lower carb enchiladas. These are very affordable at Aldi.
Spread a thin layer of salsa in the bottom of a 9 X 13 baking pan. We love this easy homemade salsa.
Place meat-cauliflower mixture and shredded cheese in low carb tortillas.
Roll each tortilla up and gently set in pan.
Then cover with more salsa and shredded cheese and bake.
If you like, garnish with fresh chopped cilantro. My family loves enchiladas and they could not tell any difference between these low carb enchiladas and the way I made them previously. They almost finished the whole pan in one night.
Low Carb Enchiladas
Serves 8 Ingredients: (Pick and choose the filling ingredients you like) 1 Tbsp. olive oil 1 onion, diced Shredded chicken, beef, or pork (leftover meat works great) Riced cauliflower Shredded cheese 8 low carb tortillas Salsa and/or Enchilada sauce Salt and pepper to taste 1. Prepare a 9 X 13 pan by spreading a thin layer of salsa or enchilada sauce in the pan. 2. In a large skillet (amazon link), sauté onion in a little olive oil. Then add riced cauliflower and meat. Stir and cook to warm through and salt and pepper to taste. 3. Fill tortillas with cauliflower-meat mixture and shredded cheese. Then roll them up placing them seam side down in the baking pan. Eight to nine should fit nicely in the pan. 3. Drizzle more salsa or enchilada sauce over the prepared tortillas. Then sprinkle more shredded cheese on top. 4. Bake at 350 degrees F. for 25 minutes. Delicious with homemade guacamole and sour cream.
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This slow cooker chicken tortilla soup is one of our family's favorite cold weather comfort foods. It is so easy to make, just throw everything in the slow cooker and cook on low all day.
Make it even better with shredded cheese, chopped cilantro, and these crispy homemade tortilla strips. Top it off with a dollop of sour cream if you like.
Ingredients: 2-3 boneless skinless chicken breasts 2 cans diced tomatoes with green chilies (Rotel style)* 1 can cannellini beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 (10 oz.) package frozen corn 1 onion, diced 4 cups chicken or vegetable broth 1 cup water 1 Tbsp garlic powder 1 Tbsp chili powder 1 Tbsp ground cumin 1 tsp. creole seasoning (amazon link for the one I use) Optional toppings: Tortilla strips or chips Sour cream Shredded cheese Chopped cilantro 1. Combine ingredients in a large slow cooker and cook on low 8-9 hours. 2. Before serving remove the chicken breasts from soup and shred. Return chicken to the slow cooker and stir to combine. 3. Serve with optional toppings. *I use one can mild and one can regular diced tomatoes with green chilis. I also use the store brand from Walmart or Kroger which are very good and less expensive than the Rotel brand.
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Still have any leftover pumpkins from Halloween? Don't throw them out, roast the seeds and make pumpkin purée for your Thanksgiving pumpkin pie. (The smaller pie pumpkins are best.)
We actually grew several types of pumpkins in our garden this year and although many were lost to squash bugs, we did manage to harvest a few nice pie pumpkins. I cooked and pureed them and froze the puree for future recipes. It will be fun making our pumpkin pie this year with our own homegrown pumpkin purée.
Cut the pumpkins in half and scoop out the seeds, then roast face down for about an hour at 350 degrees F.
Scoop the pumpkin out to purée.
Purée with an emersion blender or food processor.
Robert and I made a Youtube video of how we purée pumpkin. You can subscribe to my youtube channel while you are there too.
Directions:
You will need a pie pumpkin 1. Cut your pumpkin in half. Scoop out the seeds. You can toast them or compost them. Bake the pumpkin halves in a 350 degree F. oven for about an hour or until it is tender enough to scoop out the pumpkin flesh. 2. Next you scoop out the pumpkin with a spoon and put it in a food processor or put it in a mixing bowl and use an emersion blender to puree it. This is the emersion blender I use. (amazon link) Puree until you have a smooth pumpkin purée.
You can use in your favorite recipes and freeze extra for later. I pre-measure the exact amount that I will need for my favorite recipes before freezing. One of my favorite recipes that the boys love is pumpkin chocolate chip muffins. This browned butter pumpkin pie and these pumpkin cookies with browned butter glaze are also some of our favorite fall recipes.
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I love yellow crookneck summer squash. My parents always grew it and still do so I grew up eating it. When we planted our big garden this year, I knew I wanted to plant yellow summer squash. We love squash, but we have more than we can use right now so I started blanching and freezing it to use all year. What a treat it will be this winter! My mom makes the best squash casserole and I look forward to being able to make mom’s casserole all winter long.
I put up six quarts of squash the other day and will freeze more this week.
Slice the squash to your desired size.
Then steam or boil the squash in batches for 3-5 minutes. I always set a timer for 3 minutes since I have so much going on with 4 kids. That way if it cooks for an extra minute or two until I can get to it, it won’t overcook.
Then I move the squash to ice water for 3-5 minutes. I set a timer again for 3 minutes.
Next I drain the squash in a colander.
Then I dry the squash between clean dry kitchen towels.
Next I fill labeled quart freezer bags with squash, press the air out, and seal. The squash is now ready for the freezer.
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If you have been following a low carb lifestyle, you have probably found yourself craving breads at some point. My husband and I started eating low carb foods in January. When we all started staying home all of the time in March, we eased up a bit and enjoyed more baking with the kids. Now we are somewhere in between, trying to eat a healthy balanced diet with fewer empty carbs, but also enjoying some treats here and there. These low carb keto everything bagels are one of my favorite breakfast foods that I enjoy without all of the empty carbs.
These are not like conventional bagels, but they are really good. I love them fresh and hot right out of the oven or toasted with a smear of cream cheese.
These bagels are made with a basic fathead dough of mozzarella cheese, cream cheese, almond flour, baking powder, and eggs making them keto and gluten free.
Since I have been doing some low carb baking, I have gone through several bags of almond flour. I have been ordering this brand (amazon link) and think it is the best deal I have seen. I also ordered this everything bagel seasoning (amazon link), but have since seen it for a better price at Aldi.
Low Carb Keto Everything Bagels
Makes 6 bagels 2 Cups almond flour 1 Tbsp baking powder 2 Cups mozzarella cheese, shredded 2 oz. cream cheese 2 eggs, beaten Everything bagel seasoning Directions: 1. Preheat oven to 400 degrees F. 2. In a bowl, mix the almond flower and baking powder. 3. In a large microwave safe bowl, melt the mozzarella and cream cheese together. Microwave for one minute, stir and microwave another minute. 4. Stir together the flour mixture, cheese and eggs. 5. Shape into the form of a bagel and place on baking sheet. I roll balls of dough into little tubes and shape them into do-nut shapes. 6. Sprinkle on everything bagel seasoning. 7. Bake for about 12 minutes or until golden brown.
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Disclosure: There are affiliate links in this post. If you make a purchase through my links, I will receive compensation.
So this isn't even really a recipe, but I realized that with more people cooking at home during the quarantine, people want ideas for things they can stock in their freezers and pantries and prepare quickly and easily. We have been making these semi-homemade pizzas for a several months and love them. Honestly, we like them better than any takeout pizza available locally and they're less expensive to make.
Bonus: Your kids can make dinner and they will probably really like getting to help. Now is the time to take advantage of all of this family time at home and let the kids learn some life skills.
The boys keep begging to make more cooking videos since we did a facebook live making banana bread. We had trouble with our internet connection during our facebook live so I put this video on YouTube. This video was a last minute decision so it's real...no makeup and I wore the same lounge pants and t-shirt for two days. #quarantinestyle You'll see the ingredients in the video, but our favorite pizza crust is Stonefire (purchased from Kroger). I keep a few extras in the freezer. We also like this pizza crust (amazon link) although it's less expensive at our local grocery. I also keep shredded mozzarella and pepperoni in the freezer. Some pepperoni is shelf stable so you can keep it in the pantry. If you purchase it from a non-refrigerated shelf in the store, it's shelf stable. Onions can store for a couple of months in a pantry. You may like to keep some canned olives and canned pineapple in your pantry too. Pizza is so versatile you can use your favorite toppings based on what you have available.
Ingredients:
Pizza Crust Pizza Sauce Mozzarella cheese Topping ideas: Pepperoni Sausage Bacon Spinach Tomatoes Olives Onion Mushrooms Artichoke hearts Peppers Pineapple Preheat oven before assembling pizza. Use oven temperature and recommended time from pizza crust package. Assemble pizza then bake. We bake right on the oven rack (no pan) for a crispier crust.
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Life has really been crazy lately. We are all homeschooling now or maybe you could call it co-teaching since teachers are sending the work home and grading it. All we have to do is help our kids and make sure they do their work and learn something. It is a big change for all of us though. We are all together all of the time which means there is less quiet time, more meals to serve, more dishes etc. We have lots of space and luckily the weather is warming up so the boys go outside a lot, but there are still moments when they are so loud and just generally driving me crazy that I have to send them outside. We all need to make sure we get lots of fresh air and sunshine and this mama needs a break every now and then! I should make it part of our routine, Mom's afternoon break, except we should call it something fun like recess or outdoor adventure. Everyone goes outside and Mom gets 20 minutes of quiet and a cup of hot tea. Sounds like a plan. (Today the boys are outside digging for worms...I love living in the country!)
With busy households and limited grocery options right now I know a lot of you are wondering what to make for your families. I went through all the recipes on Home Ec @ Home and selected eight of our favorite slow cooker recipes that rely heavily on pantry and freezer ingredients. I hope you find something useful. Here is a link to more slow cooker recipes. Butter Bean Soup
Butter bean soup is one of my favorites because it is delicious, easy, and budget friendly. The ingredients are mostly pantry items. I keep a jar of minced garlic in my fridge since its so easy to use and I cook a lot. Onions can keep for a month or two in a cool, dry, dark place like the pantry or garage. They will keep even longer in cooler weather. If you don't have vegetable broth, use beef or chicken broth or make broth with bouillon. Butter stores well in the freezer too. This is one of our favorite simple hearty meals. The boys love it too. Such an easy meal to throw together in the morning and have a hot cooked meal at night.
Slow Cooker Chicken and Stuffing with Sweet Potatoes
This slow cooker chicken and stuffing with sweet potatoes is one of our absolute favorite meals. Simple to prepare and complete comfort food. Since we are all about pantry and freezer staples right now, there are several substitutions that can be made too. You can easily substitute boneless skinless chicken thighs for chicken breasts. If you don't have chicken broth, sub vegetable broth. You could use any brand of stuffing mix that you could find and since you are only using half the bag, you could just use a smaller boxed stuffing. If you don't have herb seasoning, use any seasoning you like on chicken or even just salt and pepper.
Chicken Tortilla Soup
An old classic from the archives, Chicken Tortilla Soup, is super easy to make and it relies heavily on pantry staples like canned beans and corn. I have always used boneless skinless chicken breasts, but you could use chicken thighs or even canned chicken. If using canned chicken, it should be ready in less time too.
Potato Soup
This slow cooker potato soup has been one of our favorite meals for years. I always make the whole package of bacon and serve the extra bacon on the side as a treat for the boys. Bacon freezes really well so in this time of social distancing and staying in, you can keep a couple packages of bacon in the freezer, thawing it in the fridge when you need it. This recipe uses simple produce that lasts well, potatoes, onions, and celery. You can also substitute a can of evaporated milk for the half and half.
Split Pea and Ham Soup
Slow cooker split pea and ham soup is hearty and delicious and it is made from really simple ingredients. Dry peas, 1 onion, 1 carrot, 1 rib celery, 2 potatoes, butter, ham and a few standard spices come together to create this creamy, filling, healthy meal.
Slow Cooker Cuban Black Beans
Slow cooker cuban black beans is always a treat and has really simple ingredients. Beans store well in the pantry. You can leave the bell pepper out. Remember onions and garlic store well and you can keep a jar of minced garlic in your fridge. You can freeze bacon and thaw in the fridge when you need it. You can keep chorizo in the freezer until you need it, but I always leave it out because I like it better without the chorizo. This is pretty versatile. You can even adjust the seasonings if you need to. It's a simple, delicious and inexpensive way to feed your family and add some variety to the menu.
Lazy Cabbage Roll Casserole
This lazy cabbage roll casserole is always a treat. Simple ingredients and easy to throw together, it is one of my favorite family meals. It is great with ground venison or beef. It does call for a bell pepper, but you could use frozen diced peppers which are a good idea to have on hand in the freezer. Whole cabbage stores well in the produce drawer in the fridge for 3 weeks up to a couple of months.
Easy One Pot Slow Cooker Chicken Dinner
Easy One Pot Slow Cooker Chicken Dinner has been one of my easy, go-to family dinners for a long time. This one is really easy...layer vegetables and chicken in the crockpot, season, cook on low. Your house will small amazing and your family will love it. This is so flexible too, use your favorite chicken cuts or a whole chicken. Use any kind of potato you want or other root vegetables. Potatoes will store well too so this is great for meal planning.
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One of my favorite things that I look forward to at Thanksgiving every year is oyster stuffing. I love good homemade stuffing, oysters or not, but when you add oysters its a whole new level of deliciousness.
I use a baguette to make this dish because the bread texture works really well for soaking up broth and baking into delicious stuffing. I cut the bread pieces kind of big because it's easier than cutting them smaller, but you can cut them smaller if you like. Also, you can cut the bread the day before and let it sit in a bowl in the open air to dry out a little, making it perfect for adding to stuffing.
I know that oysters can be hard to find this time of year and they can be a budget buster. I can't tell you how many times I have run from store to store the week of Thanksgiving only to find that oysters were sold out everywhere I looked.
Here is a tip I learned from my mother-in-law that will save you time and money. You can buy oysters on sale and freeze them. I have several pints in my freezer that should get me through the holiday season. I just put the whole container in the freezer when I bring them home from the store. If they expand and pop open simply put them in a ziploc bag when thawing in the fridge. I put them in the fridge a day or two to thaw before I will need them for a recipe.
Servings: 8
Ingredients: 2 ribs celery, diced 1 onion, diced 1/2 cup butter (1 stick) 1 tsp. dried parsley 1/2 tsp. poultry seasoning 1/4 tsp. rubbed sage (if you have fresh, just mince a sage leaf) 1/4 tsp. pepper 1 baguette, cubed 2 eggs, beaten 1 1/3 cup vegetable or chicken broth 1 pint fresh oysters, drained and chopped Directions: 1. Preheat oven to 350 degrees F. 2. In a skillet, saute celery and onion in butter until golden and tender. Move to a large bowl. 3. Add parsley, poultry seasoning, sage, pepper, and bread cubes to the onion mixture. 4. Mix eggs, broth, and oysters then add to the bread mixture. Stir to combine. 5. Spoon into a greased (I use butter) 2 qt. baking dish. Cover with foil and bake for 20 minutes. Then uncover and bake for an additional 10-15 minutes until golden brown.
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I never intended to write this recipe as a post, but when this throw-together leftover soup was so good, I knew I had to. I had a nice size piece of leftover roast beef that we just weren't finishing in the fridge so I decided to make this leftover makeover recipe for dinner last night and we loved it.
One thing I love about making soup is how forgiving it is. You could substitute your meats and vegetables in this soup and try different combinations to use what you have on hand and clean out your fridge. A great way to reduce food waste.
To start this soup, I sauteed onion, mushrooms, and garlic in a little olive oil to tenderize and caramelize. I ended up adding a little butter when I thought it needed it. Then I added the rest of the ingredients and continued to cook over a medium heat until soup started to bubble. I then reduced heat to a simmer and continued to cook for 25-30 minutes.
Easy, healthy and delicious soup perfect for busy weeknights and a great way to use up leftovers and reduce your food waste. Which will save you money too. The less food you waste, the more money you will save. Note: If you do not have leftover roast, you could use beef for stew or ground beef or venison. You would need to brown the meat first with the onion, mushrooms, and garlic. If you are using beef for stew instead of leftover roast, you may need to simmer longer to make sure meat is tender.
Ingredients:
2-3 T. olive oil 1 onion, diced 8 oz. baby bella mushrooms, chopped 2-3 cloves garlic, minced 2 T. butter (if you need it while sauteing) 1-2 pounds leftover beef roast, cubed 1 can 14.5 oz. diced tomatoes 1 bag (10-16 oz.) frozen mixed vegetables 1 quart (4 cups) vegetable or beef broth 2 cups water 1 tsp. creole seasoning (We like Tony Chachere's) Fresh ground salt and pepper to taste 1. Saute onion, mushrooms, and garlic adding a little butter for flavor as needed in a dutch oven or large pot. Cook until vegetables tenderize and caramelize a little. 2. Add beef, diced tomatoes, mixed vegetables, broth, water, and seasonings. Bring to a low bubble, stirring occasionally, then reduce heat and simmer for a few minutes (20-30) to blend flavors.
So thanksgiving turkey is pretty awesome, but so is turkey noodle soup from the leftover turkey. It really hits the spot when the weather turns cold and the whole family loves it!
Don't throw out the turkey carcass after Thanksgiving dinner is over. Save it to make a delicious, hearty soup. Plus the homemade bone broth will be full of healthy nutrients. I love homemade turkey noodle soup and look forward to it even more than the turkey dinner.
This is a lot like making chicken noodle soup, just bigger. Get out your biggest pot for this one. Soup is very forgiving too. You can change things up a bit with seasonings, vegetable variations, or even the amount of liquid. So have fun with it and customize it to your family's liking. The kids struggled with egg noodles in the past so I now make chicken or turkey noodle soup with small ditalini pasta instead. No more tears and frustration from noodles slipping off the spoon:)
Another bonus...LEFTOVERS!!!!! Turkey noodle soup leftovers are the best!
Ingredients:
1 onion diced 3 cloves garlic minced 1 stalk celery diced 2 T. butter 14 C. water 6 t. chicken base or bouillon 1 turkey carcass 1/2 t. salt 1 t. Creole seasoning (affiliate link to the one I use) 1 C. sliced carrots 1 C. frozen peas (You can also just use a bag of frozen peas & carrots) 12 oz. Amish home-style egg noodles or small (kid-friendly) ditalini noodles 1. In a large pot, sauté onion, garlic and celery in butter until tender and slightly caramelized. 2. Add water, chicken base, and turkey carcass (I break it into 2 pieces to fit it in the pot or rotate it while cooking so that each part of the turkey simmers in the broth). Then add salt and Cajun seasoning. Cook on low for 1 to 1 1/2 hours. 3. Remove turkey carcass from the pot and pull meat off the carcass with a knife and a fork. Cut up the meat and return it to the pot. Add sliced carrots and peas and bring pot to a boil. 4. Add noodles and continue to boil uncovered until noodles are tender. (Check noodle package for cooking time.) Here are a few of my favorites:
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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