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Taco bake and green beans with bacon

29 Nov

Taco meat topped with retried beans and covered in cheese, baked at 400 degrees for 20 minutes, with a side of guacamole. Green beans, bacon, and chopped onions with fresh pepper, in a pressure cooker for 5 mins. Dinner!

Um. For two sleevers maybe. I couldn’t finish it. But very yummy!


Menu for this week

14 Apr

Low Carb High protein sausage and Kale www.sleevers.wordpress.comLow Carb High Protein Oven baked tandoori chicken www.sleevers.wordpress.combacon-wrapped chicken


Typically, I make  3-4 different meats and 2-3 vegetables on Saturday, and that, combined with a couple of meals out feeds us well all week. This weekend, we were out of town and I was tired when we got back late Sunday afternoon. So I’m in what I call “bachelor cooking” mode, which involves some pre-made spice mixes and sauces. Still starting with fresh vegetables and meat, so all is not lost, but the meals are easier to fix. So here’s what we are having this week, and I’ll update the names below with recipe links as I post the recipes.


1. Quick Sausage and Kale

2. Tandoori Chicken

3. Bacon-wrapped chicken

4. Crockpot Beef & Broccoli

5. Split pea soup with extra ham

6. Roasted asparagus

7. Ready mixed Kale salad

Meal Ideas: 2 ingredients Pressure Cooker Corned Beef and Cabbage

8 Apr

Low Carb High Protein Corned Beef and Cabbage

So here’s another simple meal idea that requires virtually no prep. If you don’t have a pressure cooker you can do this in a crockpot. If you’re considering a pressure cooker, I can highly recommend looking for a small multi-pot instead. I have three in different sizes that pressure cook, serve as crockpots, and rice cookers. One appliance that does all that sure saves some space on the counter.

Ingredients (which are so simple I’m embarrassed to list them)

  • 2 lb package of corned beef from the grocery store. I bought a small 2 lb flat cut brisket of uncooked corned beef
  • 1/2 head of cabbage


For the electric pressure cooker

  1. Place corned beef in pressure cooker fat side up so you still have some fat left on your meat. Meat fat = good thing.
  2. Your corned beef will have come with a spice packet. Open and empty spice packet into the pot. Add enough water to come up a little less than half way to covering the meat.
  3. Cook on high for 1 hour and reduce pressure when done. Carefully take out the corned beef and place on a cutting board.
  4. Meanwhile cut the cabbage into large chunks and place into the water left from cooking the corned beef. Cook on high pressure for 2 minutes. When done, release the pressure so it doesn’t overcook.
  5. Slice the corned beef against the grain and serve.

For the Crockpot

  1. Place corned beef in crockpot fat side up so you still have some fat left on your meat. Meat fat = good thing.
  2. Your corned beef will have come with a spice packet. Open and empty spice packet into the pot. Add enough water to come up a little less than half way to covering the meat.
  3. Cook on high 4-6 hours or low for 6-8 hours. when you have about an hour left, put in the chopped cabbage and let it all cook together again.
  4. Carefully take out the corned beef and place on a cutting board. Slice the corned beef against the grain and serve.

Low Carb High Protein Corned Beef and Cabbage

Low Carb Sausage, Beef, & Cheese Snackers

6 Apr


Low Carb Sausage, Beef, & Cheese Snackers


Sometimes it’s nice to have a simple, high protein snack at hand without too much effort. I made these when I made the low carb lasagna (also posted on this site) and had half a lb of ground beef left over. They turned out to have a few too many calories so I think I’ll save them for days when I’m not that hungry. They’d also work with chicken or turkey sausage to reduce calories.

Makes 4 servings, 4 meat balls each


    • 1/2 lb bulk italian sausage 
    • 1/2 lb lean ground beef
    • 1/2 tsp onion powder 
    • 1/2 tsp garlic powder
    • 1/2 teaspoon black pepper
    • 1/2 cup sharp cheddar cheese, shredded


    1. Mix all the ingredients together gently
    2. Form into about 16  balls and place on a foil-lined baking pan
    3. Bake at 375°F for about 25 minutes.
    4. Once they are cool, they can be sorted into individual zip bags and frozen

Low Carb Sausage, Beef, & Cheese Snackers

Low Carb High Protein Lasagna

5 Apr


low carb lasagna www.sleevers.wordpress.comLow Carb Lasagna

Is it lasagna if it doesn’t have noodles in it? I am going to say yes. I had thought of using zucchini or eggplant in this but then, truth be told, I just couldn’t be bothered. I’m sure it would taste fabulous with them.

Makes 4 generous sleever servings, probably 6


  • For Meat Layer

    • 1/2 tsp olive oil
    • 1/8 cup diced celery
    • 1/8 cup diced red onion
    • 1/2 pounds ground beef
    • 1 cup marinara sauce
    • 1/4 teaspoon minced fresh garlic
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
  • For Cheese Layer (Mix all ingredients together in a bowl)

    • 4 oz ricotta cheese
    • 1/2 cup shredded 2% mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 1 large egg
    • 1/8 teaspoon minced fresh garlic
    • 1/2 teaspoon dried Italian seasoning
    • 1/4 teaspoon garlic powder
    • 1/16 teaspoon black pepper


  1. Preheat oven to 350°F.
  2. Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink. 
  3. Add the rest of the ingredients of the meat layer and let it cook on a gentle heat. Pour into a small pie pan.
  4. Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gently over the top of the meat mixture. 
  5. Cover the top with the remaining  mozzarella cheese.
  6. Bake for 30-40 minutes, until the top starts to become golden and bubbly.
  7.  Let cool for 10 minutes before slicing (the lasagna will hold together better).

Low Carb High Protein Lasagna

It’s junk food time! Easy Taco Dip

28 Mar

Taco Dip


Except of course, it’s not junk food time. So I tried to come up with an alternative that would taste good but also be good for me. Very simple recipe and I intend to eat it either plain, or with some Wasa Crispbread.

I’m telling you right now, you could worry about how it looks, or you could just EAT it and enjoy it.


  • 1 lb ground beef
  • 1 package frozen birds eye southwestern blend veggies (corn, beans, peppers, onions)
  • 3 tbsp Taco seasoning mix
  • 1 cup reduced fat shredded mexican cheese blend
  • 1 can rotel
  • 1 small can diced green chilis (the mild, poblano kind)
  • 2 tbps cilantro
  • Pickled jalapeno slides for added zip (optional)


  1. Brown ground beef in a skillet. When half way done, add in the frozen vegetables and mix well. Let the meat cook some more.
  2. Add in taco seasoning and rotel and mix well together. Let it simmer to let the flavors blend.
  3. Mix in cheese and cilantro and mix gently until blended.

I am going to serve this with a peach mango salsa, some sour cream, and a little guacamole on the side. Nom nom!

Cranberry Bbq Meatballs

17 Nov

Cranberry BBQ meatballs from


Such a simple but flavorful recipe. I think unless you plan to drink the sauce (which really, don’t), the nutritional information below is probably higher in sugar/carbs than what you will end up ingesting.  But I think this would make a great holiday appetizer.


  • 12 oz Italian sausage flavored chicken meatballs (I used Aidell’s)
  • 1/4 c whole berry cranberry sauce
  • 1/4 c low-sugar sweet and spicy bbq sauce
  • 1/2 c water
  • Pepper to taste
  • Orange zest for decoration and flavor


  1. Yes this is one of my “throw in a pot” recipes. Throw in a crockpot and cook until heated through.
  2. Alternatively, throw in a pressure cooker and cook on high for 5 minutes.
  3. Mix well and sprinkle orange zest.
  4. Leave pressure cooker on warm or crockpot on low to serve.

cranberry bbq meatballs from

Low Carb Flatout Pizza

16 Nov

Low Carb Pizza on Flatout Bread from


I’ve been craving pizza for days. We used to get pizza once a week and although we got the “healthy” kind (thin crust, veggies, with half the cheese), it still wasn’t that good for us.

I’ve been thinking about how to recreate this and although I’ve seen lots of cauliflower crust, meat crust, ground chicken crust etc. recipes, they seemed a bit contrived. So I tried this with Flatout bread and it actually worked out very well. The nice thing about individual serving pizzas is that I was able to make one with just pepperoni and cheese for my son at the same time.

Makes 2 sleever servings, 1 serving for a non-op


  • 1 piece of Italian herb flatout bread (I got it at Tom Thumb but wal-mart carries it too)
  • 2 tbsp ready-made pizza sauce (you need so little it’s hardly worth making your own I think)
  • 10 slices pepperoni
  • 1/8 c diced onions
  • 1/8 c diced tomatoes
  • 1/8 c diced mushrooms
  • 1/2 c shredded mozzarella cheese

You can substitute other toppings of course, but the nutritional info here is for the ingredients listed above


  1. Heat oven to 350 degrees
  2. Place flatout bread directly onto the rack. Do not put on a cookie sheet
  3. Cook for 5 minutes. It will be fairly crisp by this point.
  4. Remove from oven, spread sauce and cheese, and spread toppings
  5. Carefully put it back into the oven, and cook for another 3-4 minutes until the cheese has melted and the toppings appear wilted
  6. Cut into pieces and serve. I was only able to eat 1/2 of one.

Low Carb Flatout Pizza from


Easy High-protein Pressure-Cooker Chili

8 Nov

Easy pressure cooker chili


I’ve been cooking way to much food still and we’re tired of throwing it out or giving it away. One of the ways to make this happen was to buy smaller cooking pots. I’ve been using the Fagor multi-pot for pressure and slow cooking but it’s 6 quarts so everything looks really small–until you dish it out and then you realize you’ve made enough for an army of marauding Huns.

So last week I bought a 2-quart multi-pot and scaled down our recipes. Just think–a pound of meat now makes 2 dishes, and each dish feeds us for 2 meals. It’s really hard to wrap my head around it still.

So this week’s pound of ground beef was transformed to two dishes. A low-carb vegetable-meat chili , and a low-carb shepherd’s pie.

I cheated a bit on this chili. I don’t usually use spice mixes, but this is an easy supper that takes 15 minutes to assemble, and we all have days where we need something like that. I’m also using frozen vegetables because we’re still buying too many fresh vegetables and having to throw them out, so I’m trying to learn to love some frozen ones in our diet.


  • 1/2 lb lean ground beef
  • 1/8 c chopped onion
  • 3 cloves of garlic
  • 2 tsp coconut oil or ghee
  • 1/2 packet ready made chili spice mix
  • 1 c mixed frozen vegetables
  • 8 oz can tomato sauce (not paste)
  • 4 oz water
  • Easy pressure cooker chili


  1. Umm…put everything in your pressure cooker. Mix. Cook on high pressure for 6 minutes. Enjoy.
  2. Seriously. That’s it.
  3. You could also cook it a crockpot for 8 hours on low. I’m sure browning would help tastes, but I don’t think it’s entirely necessary.

Pressure cooker chili

Low-Carb Beef Enchilada Pie

17 Oct

Low-Carb enchilada bake from


I tried a ricotta-cheese based version of enchiladas the other day. Yeah not so much. Pretty much inedible. I was going to make Kafta Kebabs today but decided to try another version of the No Tortilla Enchiladas–or something close enough to it. This tastes about equally of taco as of enchilada, but I think if I made my own enchilada sauce and got it well seasoned, it might help. If you have a good enchilada sauce recipe, do let me know.

Makes 6 servings


  • 1 pound very lean ground beef
  • 1/2 c chopped onion
  • 1 tablespoons taco seasoning
  • 1/2 c chopped green peppers
  • 4 oz cheddar cheese, shredded
  • 3 eggs
  • 1/2 cup red enchilada sauce (I used canned this time, but I needto learn to make my own sauce)
  • 3 campari tomatoes, sliced thin


  • Brown the ground beef with the onion and taco seasoning
  • Place the meat in a greased 10-inch pie plate or an 8 x 8 square pan.
  • Beat the eggs and enchilada sauce; pour over the meat and spread it evenly.
  • Sprinkle the cheese across the top
  • Arrange tomato slices on top
  • Bake at 350º 30 minutes or until the pie is firm in the center and the cheese is all melty
  •  Let stand 10 minutes before serving so that the pie firms up a bit.

Serve with small dollops of salsa and sour cream.

Sleevers Low Carb Enchilada BakeLow-Carb enchilada bake from

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