This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post. 

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat. 

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

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Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 334kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 2 stalks of celery diced
• 2 carrots diced
• 1 small onion diced
• 3/4 cup of zucchini diced
• 3 ounces of cooked bacon diced
• 3 cloves of garlic minced
• 28 - ounce can gluten free diced tomatoes
• 4 cups gluten free chicken stock or broth
• 8 ounces clam juice
• 2 6.5-ounce cans minced clams with juice

Herbs and spices

• 1 teaspoon of salt
• 1/4 teaspoon of marjoram
• 1/4 teaspoon of thyme
• 1/4 teaspoon of oregano
• 1/4 teaspoon of rosemary
• 1/4 teaspoon of sage
• 1 large handful of Italian parsley chopped
• 1 bay leaf

Instructions

• Cook your bacon and drain on a plate lined with paper towels.
  3 ounces of cooked bacon diced
• Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
  2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
• Then add your minced garlic and chopped bacon and stir for one more minute.
  3 cloves of garlic minced
• Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
  28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
• Give it all a good stir and simmer, partially covered for 15 minutes.
• Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

After enjoying a big juicy Baked Bone-In Ham Recipe, don’t let your leftover ham bone go to waste. Turn it into something incredible: Ham Bone Soup.

It starts with a rich broth made from the meaty bone, slowly simmered with herbs and veggies to create a flavor-packed base. Finish with some chunks of leftover ham, and sautéed veggies and you’ve got a hearty, satisfying soup that’s just begging to be slurped down.

Each spoonful is full of comforting, savory goodness that’s both filling and nutritious. You can just feel how good it is for you.

This is one of my slow cooker recipes and super easy soups. The secret is the ham bone—slowly cooking it releases all that rich, smoky flavor into the broth, creating something that’s hard to match in any other soup. And as you taste it, you get that wonderful balance of meaty, earthy flavors from the ham, sweetness from the vegetables, and a little kick from garlic and herbs.

If you’re a fan of rich, homemade broths, you’ll definitely want to check out my post on How to Make Beef Bone Broth (And Why It’s Good for You)—it’s packed with tips for making your own nutritious, flavorful broth from scratch!

Also be sure to try my Roast Lamb Bone Soup, wholesome Chicken Soup made with a whole chicken, and the ultimate Hearty Gluten Free Chicken Noodle Soup—each one for cozying up with a bowl full of goodness.

And the best part? This soup is incredibly versatile. You can swap out the veggies for whatever you’ve got in your kitchen. It’s the kind of recipe that you can make your own every time you make it, which is part of why I love it so much. 

Ready to turn that leftover ham bone into something truly flavorful? Here are the simple steps to make this delicious Ham Bone Soup!

Instructions

*Free printable recipe card is available at the end of the post.

Alright, first thing’s first—grab that ham bone. Toss it into your slow cooker, along with an onion, some carrots, garlic, a couple of sprigs of fresh herbs, a bay leaf, a few peppercorns, and a splash of vinegar.

The vinegar helps draw out all those rich flavors from the bone, so don’t skip it!

Now, fill your slow cooker with filtered water, just enough to cover everything, and set it on low. You’re going to let it simmer for at least 12 hours. Yes, it’s a bit of a wait, but trust me, it’s worth it. The longer it simmers, the richer the broth will be, so go ahead and let it cook overnight or while you’re out running errands.

Once your broth is done, it’s time to strain it. Use a fine mesh strainer to remove the bone and veggies. You’re left with this beautifully rich, smoky ham bone broth that’s just begging to be turned into soup.

For the Finished Soup

Now, once you’ve got that liquid gold (aka the ham bone broth), you’re going to want to skim off any fat that’s floated to the top. It’s pretty easy to do with a spoon—just gently scoop off the layer of fat. Give the broth a taste and add salt to your liking. You’ll probably need a teaspoon, but I always say, taste as you go.

Next, heat a little oil in a large skillet over medium heat. Add your onions and carrots and sauté them for about 10 minutes until they’re nice and soft. You want them to get a little golden and tender. Once they’re softened, throw in your garlic and cook for another minute or so, just until that garlic smells amazing.

Then, here comes the best part: add those sautéed onions, carrots, and garlic right into your ham broth, along with diced leftover ham. Stir it all together and let it simmer for about 2 minutes, just long enough for everything to heat through and marry those flavors together.

Taste again, adjust any seasonings if needed, and you’re ready to serve! Ladle it into bowls and dig in! You’re going to love this hearty, comforting bowl of soup.

Storage Tip

If you happen to have leftovers (lucky you!), this soup stores beautifully in jars in the fridge for a few days. Just make sure to let it cool completely before storing, and when you’re ready to reheat, it’ll taste like you just made it fresh!

The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Serving suggestions

Honestly, this soup is delicious on its own. But if you want to make it extra special, serve it with some Quick Crusty Garlic Bread or a warm Grilled Gluten Free Corn Muffin on the side. If you’re low carb like I am, try these Keto Dinner Rolls.

You can even top it with a garnish of fresh herbs or a little shredded cheese. Or red pepper flakes if you like a bit of heat. It’s a great meal to enjoy on a cold day.

Pro tips and recipe notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, or parsnips would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove. 

There’s just something about a warm bowl of Ham Bone Soup! The slow-cooked broth, savory ham, and fresh vegetables come together in a way that makes every spoonful feel like a little celebration. And if you’re anything like me, you’ll find that it only gets better after a day or two in the fridge. So go ahead—make a big pot and savor the flavors for days to come. Enjoy!

More leftover ham recipes

Gluten Free Ham Tetrazzini Casserole– Transform your leftover ham into a gourmet meal. With hints of sherry, nutmeg, and savory mushrooms, it’s a dish that’s sure to be a winner.

Cheesy Cauliflower With Ham Casserole – This nutritious cheesy cauliflower with ham casserole comes together in a snap!

Frittata With Ham – Indulge in a flavorful frittata showcasing the richness of bite-sized ham, the sweetness of sautéed onions, and the subtle aroma of garlic, harmoniously blended with creamy eggs, and Parmesan cheese.

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Ham Bone Soup Recipe

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Servings 12

Calories 22kcal

Author Barbara Bianchi

Ingredients

For bone broth

• 1 leftover ham bone
• 1 onion
• 2 carrots
• 2 cloves garlic
• handful parsley
• 1 bay leaf
• 8 peppercorns
• 2 tablespoons apple cider vinegar

For finished soup

• 1 1/2 cups leftover ham diced
• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 2 carrots peeled and diced
• 3 cloves garlic minced
• 1 teaspoon salt

Instructions

For bone broth

• Add ham bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
  1 leftover ham bone, 1 onion, 2 carrots, 2 cloves garlic, handful parsley, 1 bay leaf, 8 peppercorns, 2 tablespoons apple cider vinegar
• After your broth is cooked, Strain out and discard the bone and vegetables.

For finished soup

• Skim fat off the top of your broth. Season with salt.
  1 teaspoon salt
• Add oil to a large skillet. Caramelize onions and carrots (about 10 minutes). Add garlic and cook for one more minute.
  1 tablespoon extra-virgin olive oil, 1 onion, 2 carrots, 3 cloves garlic
• Add diced leftover ham along with sautéed onions, carrots, and garlic to your ham broth. Adjust seasonings and simmer for 2 minutes until heated through. Serve and enjoy.
  1 1/2 cups leftover ham

Notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, parsnips, or even a handful of kale or spinach at the end would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight and reheat it on the stove. You might want to skim off any fat that solidifies during freezing, but it’s still going to be delicious.

Nutrition

Calories: 22kcal | Carbohydrates: 0.5g | Protein: 2.3g

The post Ham Bone Soup Recipe appeared first on Gluten Free Homestead.

Ah, there’s something undeniably comforting about a simmering pot of golden goodness, bubbling away in your slow cooker (or on your stove), and that unmistakable aroma filling every nook and cranny of your home.

It’s a whole chicken, swirling in a sea of flavors, transforming into a heartwarming stock that could cure just about anything.

Today, I’m thrilled to share with you my cherished recipe for a chicken soup that’s nothing short of a big bear hug from the inside.

This is a soup that brings back memories of childhood, of warmth, and of love. It’s a celebration of simplicity and tradition, as we take a whole chicken and turn it into a rich, nourishing broth.

And if you’re as crazy about chicken as I am, you won’t want to miss my collection of chicken (and turkey) recipes—guaranteed to satisfy your cravings with every bite.

So, let’s begin. Savor every simmering moment as we craft a whole chicken into a steaming pot of soup with deep, rich chicken flavor and tender meat.

Ingredients for a flavorful broth

Here are the essential ingredients for your broth.

Veggies and Herbs:
1. Celery and Carrots: These vegetables add a subtle sweetness and earthy flavor to the broth while providing essential vitamins and minerals.

2. Onion: Onions bring a savory, aromatic depth to the soup, contributing to its rich and comforting taste.

3. Garlic: Garlic infuses a gentle, mellow garlic flavor and complements the other herbs and spices in the broth.

4. Parsley and Thyme: These herbs contribute to the soup’s aromatic profile, providing freshness, and a hint of herbal complexity.

Seasonings:
5. Salt and Pepper: These seasonings enhance the overall taste of the soup, adding balance to the broth.

Flavor Enhancement:
6. Whole Cloves: Cloves are optional, but I like the way they subtly infuse the broth with a warm, aromatic touch, elevating the overall flavor.

Liquid and Acid:
7. Water: The base of the soup, water serves as the canvas for all the other ingredients to meld together and create a well-balanced broth.

8. Vinegar: Vinegar helps to break down collagen in the bones and connective tissues of the chicken, which can result in a richer and more abundant broth. I like Bragg’s Apple Cider vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Instructions for chicken soup

*Free printable recipe card is available at the end of the post. 

Begin with placing your whole chicken with the skin, neck, and even the feet if you have them into your slow cooker and completely cover it with water. Add celery, carrots, onion, whole cloves, vinegar, and seasonings then set the cooker to the low heat setting for a 6-hour duration.

Opting for the stovetop method

As an alternative, you have the option to utilize a pot or Dutch oven on the stovetop. Bring it to a boil, and remove any surface fat that emerges. Then, lower the heat, cover the pot, and allow it to simmer.

After five hours, add garlic, parsley, and thyme.

After six hours of cooking, take the chicken out of the slow cooker. Gently slice the meat from the bones. Cut the meat into bite-sized pieces. 

At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

Pro tip for richer bone broth

If your schedule allows, take a moment to extract the vegetables from the pot with a strainer. Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.

Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours. This extended simmering period will result in a more robust and flavorful broth.

Note: If you find that some of the liquid has evaporated, it’s ok to add more water.

Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth to serve with your chicken and veggies. Enjoy!

How to store chicken soup

For optimal storage, divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

According to USDA, your soup will keep in the fridge for up to 3-4 days.

Food safety tips

• Avoid using the same utensils on cooked food that were previously in contact with raw meat.
• Always wash your hands thoroughly after handling raw meat to prevent cross-contamination.
• Refrain from leaving perishable food at room temperature for extended periods to ensure food safety and prevent bacterial growth.

Savory aromas filling your home, minimal effort in the kitchen, and mouthwatering meals ready when you are. That’s the magic of my slow cooker recipes—trust me, you’ll want to explore the whole collection.

Pro tips and recipe notes

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs. 

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

The heart of home cooking

From the moment you place that whole chicken in the pot until the final ladleful of soup, you’ve been creating a recipe of comfort and flavor. Whether you savor it after just 6 hours or patiently let it simmer for an extended 12 hours, this soup made with a whole chicken is the heart of home cooking.

Whenever you crave a comforting, nutritious meal, your trusty recipe awaits. Embrace the soothing simplicity of a steaming bowl of this nourishing chicken soup.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More nourishing bone broth recipes

How To Make Beef Bone Broth (And Why It’s Good For You) – Drinking a steaming mug of beef bone broth is a wonderful way to strengthen your immune system.

Hearty Gluten Free Chicken Noodle Soup – This is the best nutritious gluten free chicken noodle soup. 

Homemade Roast Lamb Soup – Place a roasted lamb bone (with a little bit of meat on it) in your slow cooker with veggies and make this delicious homemade soup.

Soups and Chili collection – This is my complete soups and chili recipe collection.

And if you have a soft spot for chicken soup, you might also love my quick chicken and rice soup.

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Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe

Enjoy a delicious chicken soup made with a whole chicken in your slow cooker.

Course Appetizer Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

For richer broth extend simmering bones 12 hours hours

Total Time 18 hours hours 15 minutes minutes

Servings 10

Calories 39kcal

Author Barbara Bianchi

Equipment

• slow cooker

Ingredients

• 8 cups water
• 1 whole organic chicken including the neck
• 1 tablespoon of apple cider vinegar I like Bragg's
• 1-2 stalks of celery cut into bite-size pieces
• 2 carrots cut into bite-size pieces
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion diced
• 3 whole cloves optional
• 3 cloves garlic minced
• 1 teaspoon parsley
• 1/2 teaspoon thyme

Instructions

• Begin with placing your whole chicken with the skin, neck, and even the feet if you have them, into your slow cooker and completely covering it with water.

  Add vinegar, salt, pepper, celery, carrots, onion, and whole cloves, then set the cooker to the low heat setting for a 6-hour duration.
  1 whole organic chicken including the neck, 1 tablespoon of apple cider vinegar , 1-2 stalks of celery , 2 carrots , 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 onion , 3 whole cloves , 8 cups water
• After five hours, add garlic, parsley, and thyme.
  3 cloves garlic , 1 teaspoon parsley, 1/2 teaspoon thyme
• After six hours of cooking, take the chicken out of the slow cooker. Carefully, it's hot! Gently slice the meat from the bones and cut the meat into bite-sized pieces.
• At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

For richer bone broth:

• If your schedule allows, take a moment to extract the vegetables from the pot with a strainer.

  Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.
• Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours.

  This extended simmering period will result in a more robust and flavorful broth.
• Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth for your chicken and veggies.

  Serve and enjoy!

For optimal storage:

• Divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

  However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

  According to USDA, your soup will keep in the fridge for up to 3-4 days.

Video

Notes

Organic chicken is super good, but not mandatory for this recipe. I do think organic chicken has an even sweeter scent.

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs.

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

Nutrition

Serving: 10g | Calories: 39kcal | Carbohydrates: 2.7g | Protein: 4.5g

The post Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe appeared first on Gluten Free Homestead.

Warm, tomatoey, melty cheese pizza!

Following a low carb diet doesn’t mean giving up your traditional pizza night.

For several years, I’ve been making keto pizza with a grain-free mixture of egg and cheese in place of crust. Today, I decided to add chicken to make it a satisfying main course for dinner.

And the taste? Whoa. Delicious. This recipe is a keeper.

If you’re looking to maintain your low-carb lifestyle while still enjoying delicious meals like this chicken pizza, be sure to check out One Pan Creamy Chicken Alfredo and Ground Chicken, Spinach Sauté And Tomatoes from our comprehensive low-carb collection.

We have a variety of recipes and tips to keep you satisfied and on track.

Here’s a cooking tip:

This past spring and summer it was difficult to find a variety of meat in my supermarket. So I began keeping some canned chicken in the pantry for a back up if I couldn’t get fresh meat. And it turned out to be an excellent ingredient to have on hand for quick dinners and lunches, and for this pizza.

Since canned chicken is already cooked, it’s a great way to make a fast meal that’s protein-packed. And it doesn’t have a strong chicken taste so it’s perfect in this crust.

Ready to make some pizza? Let’s get started.

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Pre-heat your oven to 400 ℉.

First, whisk two eggs in a mixing bowl. Then stir in some mozzarella cheese.

Pour the mixture into a parchment-paper lined oven-safe pan.

Now add your chicken evenly over the egg mixture and incorporate with the egg pressing it into the mixture.

You may want to lift the edges up to create a lip around the edges.

Season with salt and garlic powder and bake it in your oven for fifteen minutes.

Take it out of the oven and let it rest for about 5 minutes before adding your toppings.

Turn the oven up to 450 ℉.

Top your chicken crust with sauce. Season with some oregano and add your cheese. Then bake for 10 minutes.

Now carefully lift the parchment paper with the pizza out of the pan right away, sliding it off the paper onto a plate because if it sits too long it can stick.

You can watch how I do this in the video which is right above the recipe card at the end of the post.

And that’s it. Your delicious pizza is ready to enjoy.

Serving suggestions

Enjoy your chicken pizza tonight, and pair it with tasty snacks like Crispy Salami Chips, cool Cucumber Bites, or any of these 8 Keto Snacks.

Follow it up with a bold Espresso Brewed in a Moka Pot, or a Chai Tea Latte that’ll bring a cozy ending to your pizza night.

Pro tips and recipe notes

• I love canned chicken for this recipe because it doesn’t have a strong chicken taste. You could also go with shredded rotisserie chicken or shredded cooked chicken breast. I haven’t tried this with cooked ground chicken so I can’t say how it would turn out.
• Be sure to drain your canned chicken and dry it on paper towels so your pizza will not be too wet. A dry crust will be crispier.
• I make this pizza in my oven-safe cast iron pan or stainless steel pan because it’s easy to get the desired round shape. Alternatively, you could make it on parchment paper on a pizza peel and slide the crust with the paper onto a pizza stone in your oven. Either way, use parchment paper because the crust can be sticky. Bonus: the pan stays clean!
• Feel free to go with any toppings you like. Sometimes I add pepperoni or sausage. You could also go with a white (no sauce) pizza for a lower carb count or switch out the pizza sauce for alfredo sauce or pesto and top with spinach, basil, onions, peppers, mushrooms or even bacon. Have fun!
• I love seasoning my “crust” with garlic and salt. Go ahead and use any seasonings you prefer.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

A note about tomato sauce: tomatoes contain natural sugars and have a net carb count of 3 grams per 3.5 ounces. Tomato products, especially those that concentrate and thicken pureed tomatoes, can be high in carbs. Some canned or jarred tomato sauces add extra sugar to their recipes.

Rao’s and Muir Glen pizza sauces have no added sugar.

If you would like homemade, try my Italian Red Sauce Recipe,  and I recommend starting with Muir Glen tomato puree because it has no added sugar. 

I think you’re going to love this pizza. And the fact that it’s low carb is a bonus. Happy cooking!

More recipes like this

Stuffed Zucchini Boats – These are fun sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. Low carb pizza on a zucchini!

Cauliflower Flatbreads – Enjoy these cauliflower flatbreads warm from the skillet and piled with your favorite toppings.

Chicken Parmesan – This is my step by step guide to make chicken parmesan. Crispy, tender, breaded chicken, delicious sauce, and bubbling cheese doesn’t get any better than this. And I’ve included a low carb option that tastes like pizza on chicken.

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Watch how to make it

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One Pan Chicken Pizza

Following a low carb diet doesn’t mean giving up your traditional pizza night. One pan chicken pizza makes a satisfying main course for lunch or dinner.

 

Course Dinner, lunch

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Calories 333kcal

Author Barbara Bianchi

Ingredients

• 2 eggs
• 1 cup of mozzarella cheese shredded
• 10 ounces of canned chicken drain, break up with a fork and dry on paper towels
• salt to taste
• garlic powder to taste
• 1 cup of pizza sauce
• 1 teaspoon of oregano

Instructions

• Preheat oven to 400℉. Line an oven-safe pan with parchment paper.
• Whisk your eggs in a mixing bowl. Then stir in a half of a cup of the mozzarella cheese.
  2 eggs
• Pour the mixture into the parchment-paper lined pan.
• Now add your chicken evenly over the egg mixture and incorporate with the egg. Press the chicken into the mixture while spreading it to form a circle towards the edge of the pan.

  You may want to lift the edges up to create a lip around the edges.
  10 ounces of canned chicken
• Season with salt and garlic powder and bake for fifteen minutes until golden.
  salt, garlic powder
• Take it out of the oven and let it rest for about 5 minutes before adding your toppings.
• Turn the oven up to 450 ℉.
• Top your pizza base with sauce.
  1 cup of pizza sauce
• Season with oregano and top with the rest of the mozzarella cheese (half of a cup).
  1 teaspoon of oregano
• Bake for 5-10 minutes and enjoy.

Video

Notes

• I love canned chicken for this recipe because it doesn't have a strong chicken taste. You could also go with shredded rotisserie chicken or shredded cooked chicken breast. I haven't tried this with cooked ground chicken so I can't say how it would turn out.
• Be sure to drain your canned chicken and dry it on paper towels so your pizza will not be too wet. A dry crust will be crispier.
• I make this pizza in my oven-safe cast iron pan or stainless steel pan because it's easy to get the desired round shape. Alternatively, you could make it on parchment paper on a pizza peel and slide the crust with the paper onto a pizza stone in your oven. Either way, use parchment paper because the crust can be sticky. Bonus: the pan stays clean!
• Feel free to go with any toppings you like. Sometimes I add pepperoni or sausage. You could also go with a white (no sauce) pizza for a lower carb count or switch out the pizza sauce for alfredo sauce or pesto and top with spinach, basil, onions, peppers, mushrooms or even bacon. Have fun!
• I love seasoning my "crust" with garlic and salt. Go ahead and use any seasonings you prefer.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

A note about tomato sauce: tomatoes contain natural sugars and have a net carb count of 3 grams per 3.5 ounces. Tomato products, especially those that concentrate and thicken pureed tomatoes, can be high in carbs. Some canned or jarred tomato sauces add extra sugar to their recipes.

Rao's and Muir Glen pizza sauces have no added sugar.

Nutrition

Calories: 333kcal | Carbohydrates: 13.9g

The post One Pan Chicken Pizza Recipe (Low Carb) appeared first on Gluten Free Homestead.

There are a lot of things I love about fall: the leaves changing colors, comfy sweaters, the Thanksgiving holiday, and, of course, all the wonderful seasonal foods.

Here in North Carolina, we’ve had a long Indian summer, but the temperature will be diving soon, and I am looking forward to whipping up delicious cream soups for those crisp days.

This gluten free cream of mushroom soup is one of my favorites: it’s super quick and easy to make. Its rich flavor (infused with sautéed mushrooms, onions, and peppers) makes it a wonderfully comforting, thick and creamy soup.

Now here’s the cool thing.

Many casserole and skillet recipes call for store-bought canned mushroom soup in the ingredients. But once you learn to make it from scratch, you’ll save money and gain the confidence in knowing what’s in your soup.

For this reason, you may want to bookmark this gluten free mushroom soup recipe.

Have a cup on its own or pair it with any of my delicious dinner recipes, such as these amazing Slow Cooker Pork Chops, mouthwatering Chicken And Peppers, crispy Salmon Patties, or perfect pan-seared Steak.

Plus, it keeps well in the fridge, making it a great base for future casseroles—like my popular Gluten-Free Tuna Noodle Casserole or this Fresh Green Bean Casserole.

Let me show you how easy it is to make.

Instructions with step by step images

*Free printable recipe card is available at the end of the post. 

Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Saute the mushrooms with peppers and onions, and cook, stirring occasionally until tender, about 5 minutes.

Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour. 

Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes.

The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn’t stick.

Add parsley, and season with salt and pepper.

And that’s it. A fresh, homemade cream of mushroom soup.

Serving suggestions

Garnish with parsley and shredded cheese for extra flavor, and serve with a crusty Quick Gluten Free Garlic Bread. Tear off pieces and dunk them in for a warm, satisfying dish.

Pro tips and recipe notes

• I love to just slice my mushrooms to keep their meaty texture. However, if you prefer, you can cut up your mushrooms into bite-size pieces.
• Can you use different types of mushrooms? Yes. I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
• Need to make the soup dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance. And there’s no reason why you can’t go with a lactose-free milk, unsweetened plain almond milk, or coconut milk. 
• There are a few add-ins you could choose. How about chopped oven-cooked bacon, bite-size roast chicken or turkey, or roasted, diced potatoes? It’s up to you.
• You can store this soup in the fridge for up to five days. Reheat it gently on the stove or in your microwave.

If this recipe made dinner feel easier, you’ll love my Savory Sauce Solution, where I show you my easy method for turning simple ingredients into satisfying, stress-free dinners you’ll look forward to even on the busiest nights.

Enjoy and happy cooking!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More soup recipes

Soup And Chili Collection – This is my complete collection of nutritious, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.

How To Make Bone Broth (And Why It’s Good For You) – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Easy Creamy Broccoli Cheddar Soup – This soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety heavy cream chicken broth. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth. 

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Gluten Free Cream Of Mushroom Soup Recipe

Cream of mushroom soup is a cinch to make and ready in just 30 minutes. Enjoy a cupful or use it as an ingredient in your favorite casserole or skillet meal.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 214kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons of butter
• ¾ cup of thinly sliced mushrooms
• ¼ cup of diced bell pepper
• ¼ cup of finely chopped onions
• ¼ cup of gluten free flour
• 2 ½ cups of milk
• ¼ cup of minced fresh parsley
• 1 teaspoon of salt
• a dash of pepper

Instructions

• Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
  4 tablespoons of butter, ¾ cup of thinly sliced mushrooms, ¼ cup of diced bell pepper, ¼ cup of finely chopped onions
• Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
  ¼ cup of gluten free flour
• Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes.

  The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
  2 ½ cups of milk
• Add parsley, and season with salt and pepper.
  ¼ cup of minced fresh parsley, 1 teaspoon of salt, a dash of pepper
• Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.

Video

Notes

• I love to just slice my mushrooms to keep their meaty texture. However, if you prefer, you can cut up your mushrooms into bite-size pieces.
• Can you use different types of mushrooms? Yes. I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
• Need to make the soup dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance. And there’s no reason why you can’t go with a lactose-free milk, unsweetened plain almond milk, or coconut milk. 
• There are a few add-ins you could choose. How about chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes? It’s up to you.
• You can store this soup in the fridge for up to five days. Reheat it gently on the stove or in your microwave.

Nutrition

Calories: 214kcal

The post Gluten Free Cream of Mushroom Soup Recipe appeared first on Gluten Free Homestead.

Curling up on the couch with a steaming bowl of soup is one of the best ways to warm up on a crisp autumn day. So, when I saw the leaves beginning to fall from the trees, I decided to whip up this creamy broccoli cheddar soup.

It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Have a cup on its own or pair it with a side salad and crusty gluten free bread (if you’re not low carb).

Or serve with any of my delicious dinner recipes, such as these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks for a complete meal. 

Broccoli Soup with a Touch of Warm Spices was one of the first recipes I published on the blog. Now I’ve updated this version to be even creamier. John says it tastes like it was made in a fancy restaurant, but it’s even better because it’s homemade.

Ready to make this velvety cream soup? It’s easier than you think.

Ingredients

Just grab a head of broccoli, some aged cheddar cheese, chicken broth, milk, cream, some butter, onion, garlic, salt, pepper, and nutmeg, and you’re all set.

Instructions

*Free printable recipe card is available at the end of the post. 

First, grate your cheese.

This is the aged cheddar cheese I have today.

Then cut up your broccoli. Today, I’m using just the florets. I cut them into bite-size pieces. You can chop up the stems, as well, if you like.

To begin your soup, heat butter in a heavy bottom pot. Add onions and garlic and sauté for about five minutes. Then add you chicken broth and stir.

Next, add broccoli, cream, milk, and spices (salt, pepper, and nutmeg). Bring up to a boil and simmer for about five minutes until the broccoli is tender.

Finally, stir in your grated cheddar cheese until it melts.

And that’s it. Easy peasy. A satisfying, quick, creamy soup.

So ladle it into your prettiest soup bowls and serve warm, garnished with some extra cheese.

Pro tips and recipe notes

• What type of cheese is best for this soup?

  I recommend aged sharp cheddar cheese for its robust flavor that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it’s done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well. 

• Can I use frozen broccoli instead of fresh?

  Yes, you can use frozen broccoli in a pinch. However, fresh broccoli is preferred for optimal flavor and texture.

• What are some optional add-ins for this soup?

  I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you’re not low carb). It’s up to you.

• What’s the best way to store leftover Creamy Broccoli Cheddar Soup?

  To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.

This cozy soup is like a warm hug. Make it today and relax. Everything is going to be all right.

If you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

And if you want this same ease on nights when dinner starts with plain chicken or fish, my Sauce System is what I use to turn everyday meals into something scrumptious even on the busiest nights.

Love soup? Try these recipes

Soup And Chili Collection – This is my complete collection of nutritious, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.

Easy Minestrone Soup (Low Carb And Gluten Free) – Enjoy a big bowl of gluten free minestrone soup today. It’s simple to make and ready in a snap. 

Wild Cod Chowder – This dairy-free soup is super nutritious and super fast to make.

Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth. 

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Easy Creamy Broccoli Cheddar Soup Recipe

Easy creamy broccoli cheddar soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. It's gluten-free, and ready in just 20 minutes.

Course Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 286kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of butter
• 1/2 cup of onion chopped
• 2 cloves of garlic minced
• 3 cups of chicken broth
• 1 cup of heavy cream
• 1 cup of milk
• 4 cups of broccoli cut into bite-size florets
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/4 teaspoon of nutmeg
• 8 ounces of aged sharp cheddar cheese grated

Instructions

• Heat butter in a 3-quart heavy bottom pot. Add onions and garlic and saute about 5 minutes. Then add your chicken broth and stir.
  2 tablespoons of butter, 1/2 cup of onion , 2 cloves of garlic , 3 cups of chicken broth
• Next add broccoli, cream, milk, salt, pepper, and nutmeg. Bring up to a boil and then simmer for about five minutes until the broccoli is tender.
  1 cup of heavy cream, 1 cup of milk, 4 cups of broccoli , 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of nutmeg
• Finally, remove the pot from the heat, and whisk in your cheese until it melts. Please note: High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉).
  8 ounces of aged sharp cheddar cheese
• Serve warm garnished with some extra cheese.

Video

Notes

• I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn't melt quite as well. 
• I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you're not low carb). It's up to you.
• Have a cup on its own or pair it with any of my delicious dinner recipes, such as these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks.
• To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.

 

Nutrition

Serving: 1cup | Calories: 286kcal | Carbohydrates: 8.9g

The post Easy Creamy Broccoli Cheddar Soup Recipe appeared first on Gluten Free Homestead.

Everything cooks quickly, the ingredients stay simple, and the crisp lettuce keeps things light without feeling skimpy. If you’re looking for a lighter take on a comfort-food favorite without extra fuss, this recipe is one you’ll want to bookmark.

As I’m writing this, it’s pouring rain outside. It’s the kind of day when you just want to curl up and enjoy some rainy day comfort food, like a mouthwatering Philly cheesesteak.

This popular fast food combo originated in Philadelphia, hence the name “Philly” cheesesteak. It’s famous for its hoagie (as long, crusty rolls are called in Philly) and thin slices of beefsteak covered in melted cheese. However, I wanted to make a low-carb version and update several of the ingredients to make the recipe quick and easy.

When you’re looking for more cozy, comfort classics made low carb, you might also like my One Pan Chicken Pizza.

If you’re staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tricks to help you stay on track and happy.

Imagine breezing through a week of meals without decision fatigue.

That’s the long-term rhythm we build in my cooking system: Savory Sauce Solution. It’s simple, calm, and doable.

Now first things first, my special sauce for your Philly cheesesteak recipe is made with a blend of sugar free ketchup and avocado mayo.

Second, I use tender thin-sliced roast beef in place of steak.

And I skip the hoagie and serve all this deliciousness in a crisp lettuce wrap.

You can either roll up the cheese and meat with iceberg lettuce. Or you can fill sweet, buttery Boston lettuce cups as I did in the picture below.

Just pick them up and eat them like you would a taco.

Gather all your ingredients because this recipe comes together fast for a quick lunch or dinner.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

• Extra-virgin olive oil – This is a healthy and aromatic oil to sauté the veggies in.
• Green pepper, onion, and garlic – These are the savory and slightly sweet veggies for the wrap’s filling. 
• Roast beef – Thinly sliced and cooked until tender, roast beef delivers a rich and meaty taste that complements the other ingredients perfectly.
• Salt and pepper – A pinch of salt and a dash of pepper are the basic seasonings for enhancing the flavors of the Philly cheesesteak wrap.
• Provolone – This is a popular cheese for this recipe. You can go with whichever cheese you prefer.
• Avocado mayo – Mayonnaise has very little carbs, but we need to watch out for hidden sugar. I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen. You can go with whichever mayo you prefer.
• Sugar free ketchup – Primal Kitchen also has an unsweetened ketchup which is very good. Again, you can go with your favorite ketchup.
• Lettuce – Crisp and refreshing leafy greens are used as a low-carb alternative to traditional bread in these Philly cheesesteak wraps.

Instructions

*Free printable recipe card is available at the end of the post. 

First, prepare your sauce by mixing together equal amounts of mayo and ketchup. Cover and set aside.

Sauté peppers and onions in olive oil until they are just beginning to brown. Add some minced garlic and cook for another minute. Then transfer to a dish and set aside.

Now in the same pan, heat your roast beef, season with salt and pepper, divide into individual portions, and top with cheese.

O.K. We’re in the home stretch.

Wash and dry your lettuce leaves. Be gentle so that your lettuce doesn’t tear.

For lettuce cups, spread some of your sauce on your lettuce. Scoop up the cooked meat with cheese and place in lettuce cups. Top with veggies and enjoy.

Or for an easy on-the-go wrap, place two overlapping lettuce leaves on parchment paper. Spread some sauce onto the lettuce. Add your cheesesteak and veggies.

Now roll as tightly as you can, tucking the ends of the lettuce inside. Then tightly roll your parchment paper around the lettuce wrap. Fold both ends, tucking the paper in. Cut horizontally into two parts with a sharp serrated knife.

Serving suggestions

Keep things effortless by serving these wraps with my Massaged Kale Salad or Keto Coleslaw With Sugar-Free Dressing.

Want something cozy? Dip them in Au Jus Gravy for a low carb nod to a classic French dip sandwich. A few of my friend’s Overnight Pickles on the side make it even better.

Pro tips and recipe notes

• I find sliced roast beef easy to eat with this recipe. You could go with traditional thin-sliced ribeye steak if you prefer. Your butcher could slice it for you on their meat-slicer.
• Today I’ve used provolone cheese. You could also go with cheddar or whichever cheese you prefer.
• You can go with crunchy iceberg lettuce, sweet buttery Boston lettuce, larger green leaf, or whichever type of lettuce you like.
• I love the taste of the simple Russian dressing style sauce in this recipe. If you like it spicier, instead of ketchup, mix in about 4-5 drops of Tabasco sauce with your mayo.
• Can I prepare the filling in advance? Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2-3 days. When you’re ready to enjoy your lettuce wraps, simply reheat the filling and assemble.
• How can I enhance the flavor of the filling? You can experiment with different spices like red pepper flakes, oregano, or even a dash of Worcestershire sauce to elevate the taste.
• What are some optional toppings or condiments to add? You can garnish your low carb Philly cheesesteak lettuce wraps with sliced avocado, diced tomatoes, sautéed mushrooms, or a drizzle of sugar-free barbecue sauce. 
• If you don’t have avocado mayo, you can use regular mayonnaise. I like this avocado mayo as it’s sugar free and tastes delicious.
• Can I serve low carb Philly cheesesteak lettuce wraps at parties? Yes, they make fantastic party appetizers or finger foods. Arrange the lettuce wraps on a platter, and your guests can customize their fillings with various toppings, making it a crowd-pleasing and healthy option for gatherings.

I can’t wait for you to try this. Happy cooking!

More quick low carb recipes

8 Easy Low Carb Keto Quick Bites – This collection of quick recipes are not only easy to prepare but also incredibly satisfying for a snack or party appetizer.

Cucumber Bites With 3 Amazing Toppings – These cucumber bites are a quick and easy appetizer that are ready in 10 minutes. They’re a cinch to make and so fun to eat.

Keto Low Carb Fried Cabbage And Knockwurst – This is a quick weeknight dinner or an easy meal to prep for grab-and-go lunches.

Poached Low Carb Meatballs – These will probably be the fastest and easiest meatballs you’ll ever make. Make some this week! 

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Philly Cheesesteak Lettuce Wraps Recipe

Indulge in these Philly cheesesteaks made with thin sliced roast beef in place of steak and tossed with peppers and onions, topped with real cheese (no cheese whiz here) and a special Russian dressing style sauce. Yum.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 218kcal

Author Barbara Bianchi

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 green pepper sliced
• 1/2 onion sliced
• 1 tablespoon garlic minced
• 1/4 pound roast beef sliced thin Boar's Head is gluten free
• 2 slices cheese I used provolone
• 1 tablespoon avocado mayo
• 1 tablespoon sugar-free ketchup
• lettuce

Instructions

• Prepare sauce to spread on each wrap by mixing together mayo and ketchup in a small bowl.
  1 tablespoon avocado mayo, 1 tablespoon sugar-free ketchup
• Saute peppers and onions in olive oil for 5 minutes. Add garlic and cook for 1 more minute. Remove from the pan and set aside.
  1 tablespoon extra-virgin olive oil, 1/2 green pepper sliced, 1/2 onion sliced, 1 tablespoon garlic minced
• Heat roast beef in the same pan for just about one minute. You don't want to overcook it.
  1/4 pound roast beef sliced thin
• Separate into individual portions and top with cheese to melt. Remove from the heat.
  2 slices cheese I used provolone
• Wash and dry your lettuce leaves. Be gentle so that your lettuce doesn't tear.
• For lettuce cups, spread some of your sauce on your lettuce. Scoop up the cooked meat with cheese and place in lettuce cups. Top with veggies. Then just pick them up and eat like you would a taco.
• Or for an easy on-the-go wrap, layout two overlapping lettuce leaves on parchment paper. Spread some sauce onto the lettuce. Add your cheesesteak and veggies.
• Now roll as tightly as you can tucking the ends of the lettuce inside. Then tightly roll your parchment paper around the lettuce wrap. Fold both ends tucking the paper in. Cut horizontally into two parts with a sharp serrated knife.
• Tear off a little paper at a time as you enjoy eating your wrap.

Notes

• I find sliced roast beef easy to eat with this recipe. You could go with traditional thin-sliced ribeye steak if you prefer. Your butcher could slice it for you on their meat-slicer.
• Today I've used provolone cheese. You could also go with cheddar or whichever cheese you prefer.
• You can go with crunchy iceberg lettuce, sweet buttery Boston lettuce, larger green leaf, or whichever type of lettuce you like.
• I love the taste of the simple Russian dressing style sauce in this recipe. If you like it spicier, instead of ketchup, mix in about 4-5 drops of Tabasco sauce with your mayo.
• Can I prepare the filling in advance? Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2-3 days. When you're ready to enjoy your lettuce wraps, simply reheat the filling and assemble.
• How can I enhance the flavor of the filling? You can experiment with different spices like red pepper flakes, oregano, or even a dash of Worcestershire sauce to elevate the taste.
• What are some optional toppings or condiments to add? You can garnish your low carb Philly cheesesteak lettuce wraps with sliced avocado, diced tomatoes, sautéed mushrooms, or a drizzle of sugar-free barbecue sauce.
• If you don’t have avocado mayo, you can use regular mayonnaise. I like this avocado mayo as it’s sugar free and tastes delicious.
• Can I serve low carb Philly cheesesteak lettuce wraps at parties? Yes, they make fantastic party appetizers or finger foods. Arrange the lettuce wraps on a platter, and your guests can customize their fillings with various toppings, making it a crowd-pleasing and healthy option for gatherings.

Nutrition

Calories: 218kcal | Carbohydrates: 9.6g

The post Philly Cheesesteak Lettuce Wraps Recipe appeared first on Gluten Free Homestead.

Bacon! There are so many delicious ways to enjoy it – on its own, as a topping on a salad or burger like this amazing bacon cheeseburger, or even added to this easy and delicious slow cooker beef chili.

It can also be chopped up and added to this healthy bacon and potato salad or breakfast potato skins.

Best of all, it’s keto and low-carb. And if you get sugar-free bacon, it’s whole 30 compliant too!

For the past few years, I’ve been cooking my bacon in the oven, and I’ve never looked back.

Read on to discover why and how I do it.

Is baking bacon healthier than frying?

Yes, baking bacon can be a healthier option.

Baking bacon on a raised rack lets the excess fat drip into the pan below. That definitely cuts down on the amount of fat.

Now, don’t get me wrong. I like fat as much as any keto person. However, excess fat isn’t necessary on a well-formulated keto diet. Especially if you already have excess fat you want to lose.

Is bacon okay on keto?

At zero carbs, bacon is definitely okay on keto.

Fat is okay on keto.

However, if you’re on a keto diet to lose fat, consuming too much fat will go against your purpose which is to lose weight. Read more about our keto journey here.

So follow this method and you’ll cut down on unnecessary fat.

Here are some benefits of cooking bacon in the oven

• I already mentioned that cooking bacon on a raised rack in the oven allows the fat to drip down away from the bacon, and it also allows the hot air to circulate around the bacon.
• Also, you don’t have to stand at your stove dodging splattering oil. You’ll be free to prepare the rest of your breakfast. 
• And clean up is easier because your stove doesn’t get covered in grease. In fact in the oven, it cooks at an even temperature which prevents splattering.
• Finally, you can cook more bacon at one time. That’s batch cooking at its finest!

Instructions

*Free printable recipe card is available at the end of the post. 

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Now, let’s talk about how to cook bacon in the oven. It’s super easy!

Just make sure your bacon is room temperature and not overcrowded on the baking sheet.

If you’re making 12-14 strips of bacon at a time, divide the strips between two baking pans and place on separate oven racks.

Before you turn your oven on, position your oven racks so that one rack is in the bottom third of the oven and the other is in the top third of the oven. The bacon on the rack above may cook sooner than the one below it. That’s okay.

Take that finished pan out and give the second pan a chance to finish cooking about 2-3 more minutes. 

I recommend uncured no nitrite bacon preferably with no sugar like this bacon from Niman Ranch.

I also must say that I love the taste of Trader Joe’s uncured dry rubbed sliced bacon and Applegate Farms Sunday bacon.

And lately, I’ve been buying thick cut hickory bacon from the butcher’s showcase. It’s less expensive and tastes amazing.

Any bacon you choose, however, will work with this method.

Total cooking time is usually 18-20 minutes at 400℉. But since ovens vary, start checking your bacon at 15 minutes to be sure it doesn’t burn.

Once your bacon is done, use tongs to transfer it to drain on a plate lined with paper towels. I like to take another paper towel and blot the bacon on the top, as well. 

Then you can strain the fat and save it in the fridge or freezer to use for cooking in other recipes in place of butter or oil. Just store it in the fridge or the freezer. Here’s a cool container designed for storing fat. 

Pro tips and recipe notes

A quick recap of several of the tips I mentioned above:

• Cook your room temperature bacon on a raised rack fitted into a baking sheet lined with parchment paper so that the hot air circulates around the bacon and the fat drips down into the pan leaving you with perfectly crisp delicious bacon. Aluminum foil can be porous and leak bacon fat into your baking sheet so it’s better to line your baking sheet with parchment paper that won’t soak up the grease. Less mess!
• Don’t crowd the pan. Your bacon needs room to crisp up evenly. Overcrowding can make your bacon turn out soggy.
• Ovens vary so please check your bacon after the first 15 minutes to be sure it doesn’t burn. Then cook it to your desired crispiness.
• You can store cooked bacon in an airtight container in the fridge for 5-7 days or freeze it for up to 1 month..
• You can save the bacon fat to use in recipes for later. Carefully strain the fat and save it in the fridge or freezer. Or wait for it to solidify on the parchment paper as it cools and just throw it away.

Your family is sure to love crispy oven-baked bacon. It’s the perfect side for a satisfying breakfast. Make sure to get your slice before they’re devoured.

I can’t wait for you to try this method. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Happy cooking!

P.S. Love how easy baking bacon is? Imagine bringing that same simplicity to your full dinner. I have a method for turning simple chicken or fish into meals that feel comforting, flavorful, and ready in a flash. Here’s how to make dinner tonight easier and tastier.

More bacon recipes you’ll love

Seasoned Cauliflower Rice With Bacon – This cauliflower rice makes a delicious easy side dish that tastes just like fried rice.

Beef Liver With Bacon And Caramelized Onions (With Video) – This is one of the most popular recipes on the blog. And no wonder, it’s a quick, tasty, nutrient dense meal. 

Bacon Wrapped Asparagus – Sometimes the best recipes are the simplest ones. These bundles of asparagus are so elegant, and you’re the only one who will know how effortless they are to make.

Gluten Free Bacon And Sausage Stuffed Mushrooms – These beautiful little mushrooms are stuffed to overflowing with savory Italian sweet sausage, bacon bits, and Mascarpone cheese. So good!

Pub-Style Irish Nachos – This popular recipe is a fun Irish twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, and green onions. 

Game Day Chili Dip – This loaded dip looks like chili and tastes like chili, but it’s dip! Yum.

Bacon And Egg Cups – These egg cups make a fun, tasty meal; at home or for breakfast on-the-go.

Save for later. Pin it!

Watch How To Make It

Print

How To Cook Bacon In The Oven

Here's how to cook bacon in the oven in less than 25 minutes. No fuss, no mess, just delicious perfectly done bacon.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 60kcal

Author Barbara Bianchi

Ingredients

• 12 ounces of bacon

Instructions

• If you're making 12-14 strips of bacon at a time, it's best to divide the strips between two baking pans.
• Position your oven racks so that one rack is in the bottom third of the oven and the other is in the top third of the oven.
• Preheat your oven to 400℉ and place your pans of bacon on the racks of your oven one above the other. The bacon on the rack above may cook sooner than the one below it. That's o.k. Take that finished pan out and give the second pan a chance to finish cooking about 2-3 more minutes longer.
• Total cooking time is usually 18-20 minutes. But since ovens vary, start checking your bacon at 15 minutes to be sure it doesn't burn.
• Use tongs to transfer your bacon to drain on a plate lined with paper towels. Blot the bacon on top with another paper towel.
• Serve and enjoy.

Video

Notes

• Cook your room temperature bacon on a raised rack fitted into a baking sheet lined with parchment paper so that the hot air circulates around the bacon and the fat drips down into the pan leaving you with perfectly crisp delicious bacon. Aluminum foil can be porous and leak bacon fat into your baking sheet so it's better to line your baking sheet with parchment paper that won't soak up the grease. Less mess!
• Don’t crowd the pan. Your bacon needs room to crisp up evenly. Overcrowding can make your bacon turn out soggy.
• Ovens vary so please check your bacon after the first 15 minutes to be sure it doesn’t burn. Then cook it to your desired crispiness.
• You can store cooked bacon in an airtight container in the fridge.
• You can save the bacon fat to use in recipes for later. Carefully strain the fat and save it in the fridge or freezer. Or wait for it to solidify on the parchment paper as it cools and just throw it away.

Nutrition

Serving: 1slice | Calories: 60kcal

The post How To Cook Bacon In The Oven appeared first on Gluten Free Homestead.

My three cheese spinach pie is one of the first recipes that I published here on the blog and has long been one of my family’s favorites. Since I’ve started eating low-carb and grain free, however, I wanted to try making a grain free pie crust.

How to recreate the golden pie crust that is usually made with flour? Cauliflower to the rescue. It worked wonderfully when I made a grain free pie crust for these gluten free chicken pot pies. And once again, it proved to be a delicious and nutritious twist to these mini spinach pies too.

If you’re on a low-carb diet, you’re going to love these mini pies!

Spinach plays well in all kinds of dishes.

For something quick and savory, try my ground chicken, spinach sauté, and tomatoes.

Want something crisp and refreshing? This pomegranate spinach salad is a favorite.

Or to serve with gluten free crackers, chips, or even sliced veggies, go with this slow cooker spinach and artichoke dip from my friend’s blog. Just a heads-up, her site isn’t strictly gluten free, so be sure to double-check the ingredients if you’re browsing around.

If you’re trying to stay low-carb but don’t want to feel like you’re missing out, take a look at our low-carb collection. We’ve got loads of recipes and advice to make sure you’re feeling good and staying on the right path.

These mini spinach pies are fun for a party or anytime you’re looking for a comfort food for lunch or dinner that is low-carb friendly.

Ingredients

For cauliflower crusts:

• extra-virgin olive oil
• cauliflower
• water
• parmesan cheese
• an egg
• salt and pepper

For spinach filling:

• frozen chopped spinach, thawed and drained
• cream cheese
• muenster cheese
• salt, garlic powder, and parmesan cheese

Instructions

*Free printable recipe card is available at the end of the post.

Ready to make them? Let’s go.

First, the crusts! The cauliflower needs to be turned into a flour-like consistency.

Pulse a few cauliflower florets at a time in your food processor until they’re the size of couscous.

Next, bring half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, turn off the heat and cover the pan. The pan sits covered for 10 minutes before you remove the lid and transfer the cauliflower to a cheesecloth.

Twist the cheesecloth into a pouch and use it to gently squeeze out most of the moisture. It’s important for the cauliflower to be dry.

Finally, place the cauliflower in a large mixing bowl and mix in an egg, parmesan cheese, salt, and pepper for a lovely blend of flavors.

The end result is a grainy, easy to manage batter that is ready to be shaped into thin circles that will fit perfectly in the bottom of each pot pie.

Line a baking sheet with parchment paper, brush with oil, shape the circles of batter right on the oiled paper, and bake them until golden.

While they’re in the oven, you can make your spinach filling.  First, thaw frozen spinach and drain. Soften cream cheese in a skillet over a low flame. Add the drained spinach to the softened cream cheese keeping over a very low heat. Add garlic, salt, and parmesan.

By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Then cover with a slice of Muenster cheese. Fill with your spinach mixture and cover with another layer of 2 slices of Muenster cheese.

Pop in the oven for 20-25 minutes.

And get ready to dig in.

Pro tips and recipe notes

• Take the spinach out of the freezer so that it can have time to thaw, and drain it before you’re ready to cook it.
• Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
• If you would like to make one 9 inch pie: Press your cauliflower batter into a thin crust in the bottom of an oven-safe pie dish. Bake at 450℉ for 10-15 minutes and set aside. Then turn the oven down to 350℉  and continue to follow the recipe for the filling. When the filling is ready, cover the crust lined pie dish with 6 slices of muenster cheese around. Fill with spinach mixture and cover with another layer of 6 slices of muenster cheese around the top. Then bake at 350℉ for 25 minutes.
• Store any leftover pies in the refrigerator, tightly covered, for up to 2-3 days or freeze if you want to keep them longer. Reheat in the oven for best results.

Mini pies are so much fun to eat as everyone gets their own individual pie. I’d love to hear how you like them. Have a happy and healthy week!

P.S. If you make these, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Try these recipes next

British Style Meat Pie (Low Carb And Gluten Free) – This recipe is made with low carb ingredients and includes lots of cooking tips. Your meat will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.

Spicy Salmon Bake Cups – These are a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!

Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.

Want to save this for later? Pin it!

Print

How to make Mini Spinach Pies With Cauliflower Crusts

Delicious mini spinach pies are so much fun to eat as everyone gets their own individual pie.

Course brunch, Dinner, lunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 740kcal

Author Barbara Bianchi

Ingredients

For cauliflower crusts:

• extra-virgin olive oil
• 1 small head cauliflower cut into small florets
• ½ cup water
• ½ cup grated parmesan cheese
• 1 large egg beaten
• ½ teaspoon salt
• pepper to taste

For spinach filling:

• 2 ten-ounce packages frozen chopped spinach, thawed and drained
• 8 ounce package of cream cheese
• 12 slices of muenster cheese
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons grated parmesan cheese

Instructions

For the cauliflower crusts:

For the cauliflower crusts:

• Preheat oven to 450°F.
• Line a baking sheet with parchment paper and brush with olive oil.
  extra-virgin olive oil
• Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.
  1 small head cauliflower
• Next, bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.
  ½ cup water
• Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower to be dry.
• Then place in a large mixing bowl and add egg, parmesan cheese, salt, and pepper. Mix well.
  ½ cup grated parmesan cheese, 1 large egg, ½ teaspoon salt, pepper to taste
• Divide into 4 sections on the oiled parchment paper. Shape into circles to fit each ramekin by placing the ramekin upside down like a cookie cutter.
• Bake for 10-15 minutes and set aside.

For spinach filling:

• Meanwhile, thaw spinach. Squeeze dry and drain.
  2 ten-ounce packages frozen chopped spinach, thawed and drained
• Turn oven down to 350℉.
• Soften cream cheese in a skillet over a low flame. Add drained spinach to softened cream cheese keeping over a very low heat. Add garlic, salt, and parmesan.
  8 ounce package of cream cheese, 1/4 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons grated parmesan cheese
• By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Then cover with one slice of Muenster cheese. Fill with your spinach mixture and cover with another layer of two slices of Muenster cheese.
  12 slices of muenster cheese
• Bake at 350℉ for 20-25 minutes.

Notes

• Take the spinach out of the freezer so that it can have time to thaw, and drain it before you're ready to cook it.
• Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
• If you would like to make one 9 inch pie: Press your cauliflower batter into a thin crust in the bottom of an oven-safe pie dish. Bake for 10-15 minutes and set aside.Then continue to follow the recipe for the filling. When the filling is ready, cover the crust lined pie dish with 6 slices of muenster cheese around. Fill with spinach mixture and cover with another layer of 6 slices of muenster cheese around the top. Then bake at 350℉ for 25 minutes.
• Store any leftover pies in the refrigerator, tightly covered, for up to 2-3 days or freeze if you want to keep them longer. Reheat in the oven for best results.

Nutrition

Calories: 740kcal | Carbohydrates: 11.2g | Protein: 47g

The post How to make Mini Spinach Pies With Cauliflower Crusts appeared first on Gluten Free Homestead.

Eating lunch out when you’re trying to watch your carbs is a major challenge. Finding healthy options in a restaurant is tough and not to mention expensive. So I’ve gathered together 6 low-carb lunches you can bring to work to help you succeed with your diet and have lots of energy for your afternoon work schedule. (If you’re working from home, these meals are a great option for busy days.)

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

I recommend picking up your ingredients ahead of time and prepping for the next day’s low carb lunches the night before. Pack the meal in a glass meal prep container, stainless steel lunchbots, or in one of these BPA free 3 compartment plastic lunch boxes. You’ll have a healthy, low-carb, grain-free, sugar-free lunch all set and ready.

1. Small Batch Slow Cooker Beef Chili With Bacon

It only takes about twenty minutes to prep the meat and veggies for this hearty chili. Then set it in your slow cooker the night before, and lunch will be ready to go in the morning. Total carbs: 12.8 grams

Small Batch Slow Cooker Beef Chili With Bacon

Savor the rich flavors of slow cooker beef chili infused with crispy bacon in this small batch recipe. Perfectly portioned for two - four servings. Then just add your favorite toppings!

Check out this recipe

2.  Stuffed Zucchini Boats

Won’t this make a fun lunch? I like to call it pizza on a zucchini! It only takes about twenty-five minutes to prep, and then 25 minutes to bake. Total carbs: 5.1 grams

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Check out this recipe

3. Easy Marinated Chicken Breasts You Need To Try

These marinated chicken breasts are so juicy and delicious, you’ll probably want to make them for dinner. Just be sure to set aside one for your lunch the next day with a scoop of the delightful vegetable medley. Total carbs: 12.2 grams

Mastering the Ultimate Juicy Bone-In Chicken Breast

Juicy and flavorful broiled bone-in split chicken breasts with a zesty zucchini tomato sauté. A nutritious and delicious meal ready in 30 minutes!

Check out this recipe

4. Skinny Low-Carb Taco Bowls

Who doesn’t love a delicious, healthy meal that’s ready in just fifteen minutes? Taco bowls are always a great go-to meal for busy days because they come together so quickly. Total carbs: 13.6 grams

Skinny Low Carb Taco Bowls Recipe

Who doesn’t love a delicious, healthy meal that’s ready in just fifteen minutes? Taco bowls are always a great go-to meal for busy days because they come together so quickly.

Check out this recipe

5. Sardines on Cauliflower Toast with Gremolata

Sardines have zero carbs. Zero! And they’re so good for you. Make the cauliflower toast the night before, add your sardines in the morning, and you’ll be dreaming about this awesome meal until lunchtime. Total carbs: 1.7 grams

Sardines On Cauliflower Toast With Gremolata

Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata of chopped parsley, garlic, capers, and lemon zest, these sardines on cauliflower toast make an incredibly nutritious and delicious lunch or even dinner.

Check out this recipe

6. Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers

Stir-fry is so quick and easy. I use avocado oil and butter for a scrumptious meal with healthy fats. And it only takes about 15 minutes to cook. Total carbs: 9.8 grams

Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers

A quick and delicious stir fry featuring tender chicken, fresh baby spinach, and vibrant mini sweet peppers, for a nutritious weeknight dinner.

Check out this recipe

There you go. Make it a healthy on-the-go week!

More like this

Bacon And Egg Cups – These protein-packed bacon and egg bites are perfect for a quick meal on the go.

One Pan Chicken Pizza – This keto pizza packs well so you can bring it to work for lunch.

8 Best Keto Snacks

22 Keto Recipes With Ground Beef

12 Nutritious Soups and Side Dishes To Grace Your Holiday Table

7 Easy Slow Cooker Recipes That Are Incredibly Flavorful

Want to save these recipes? Pin them!

The post 6 Low-Carb Lunches You Can Bring To Work appeared first on Gluten Free Homestead.