Low Carb Pizza

Hubby is on a low carb diet right now, and since that always works out for me (being a type 1 diabetic and all) we decided to do low carb pizza this weekend. This is a recipe I had originally found a few years ago when I was first trying to figure out the ins and outs of type 1 diabetes and get my blood sugars in check. Before I had a really hard time eating pizza, the problems always lie in the crust and my sugars will usually spike about 2-3 hours eating pizza with a thick crust. When I’m not pregnant I usually just order a thin crust and it works out well, pregnancy is a bit different because I’ve noticed lately pizza of any kind still spikes me about three hours later. It’s annoying, but you just learn ways to work around it, one option being this delicious creation! This pizza “crust” is a ground beef crust so there’s no bread at all, it works perfectly for me and I still get my pizza fix 🙂 Hubby also loves this meal and man does it fill you up! So good!

– 1 pound lean ground beef
– 2 cups shredded mozzarella cheese
– 1/2 cup pizza sauce
– pepperoni, mushrooms, olives, green peppers, any pizza toppings you like
– garlic powder, oregano, and any other pizza spices you like

Begin by preheating your oven to 350F.
Meanwhile, brown the ground beef and drain off the excess fat. Sprinkle in some garlic powder and oregano for extra flavor. Place the meat in a mixing bowl and add 1 cup of the mozzarella, stir to combine.

Spread the mixture into a circle on a round baking stone, you can also use a pizza pan or a cookie sheet. I just prefer the baking stone with this recipe.

Top with the pizza sauce, a layer of the mozzarella, pepperoni, your other pizza toppings, and any spices you like. Top with a bit more mozzarella and bake for 25 minutes, or until the cheese is melted and slightly brown.

Remove from the oven and let sit for a few minutes to firm up, cut into slices and serve warm. We always dip our pizza in ranch dressing and we do it with this too, must be a west coast thing!

Note: I used a bit too much sauce this last time, so don’t be alarmed, the pictures show so e liquid oozing out the bottom, it’s just extras sauce. The recipe is greasy but that’s because of the cheese, pepperoni, and the ground beef crust. As long as you drain the fat from the meat it won’t be too greasy at all. Enjoy 🙂












Double Chocolate Brownies

Oh brownies, I do love brownies! So Paisley and I were in the baking mood the other day and decided to make brownies for Dad when he got home. Everyone in our house loves them and it’s one of those things that I just haven’t made in a long time. I didn’t even have a recipe for brownies, so I went looking and stumbled upon this one. The recipe was pretty straight forward and used butter (not oil), and had a whole 12 ounces of chocolate chips included in the recipe! I took a chance and made a batch and I’m So happy I did! They are divine and I think will be my new go-to brownie recipe! Sometimes I like my brownies frosted, my mom used to make them that way growing up, but to be honest I didn’t even miss the frosting since there’s so much delectable chocolate in the actual brownie itself. These were dense, but not heavy, thick, chewy, soft, and plump full of chocolate! The perfect brownie in my book! 🙂

– 3/4 cup unsweetened cocoa powder
– 1/2 tsp. baking soda
– 2/3 cup melted butter, divided
– 1/2 cup boiling water
– 2 cups sugar
– 2 eggs
– 1 1/3 cups flour
– 1 tsp. vanilla extract
– 1/4 tsp. salt
– 12 ounces semi sweet chocolate chips


Preheat oven to 350F. Spray a 9×13-inch baking pan with cooking spray and set aside.
In a large bowl, combine cocoa and baking soda. Add in 1/3 cup melted butter and the boiling water. Stir to incorporate.
Stir in sugar, eggs, and the remaining butter. Next add the flour, vanilla, and salt. Stir in the chocolate chips.
Pour mixture into your prepared pan and bake in the preheated oven for 35-40 minutes. Check the brownies around the 35 minute mark, I had to increase the cooking time on mine. I would say it was closer to 50 minutes, but all ovens vary so just keep an eye on them to make sure they aren’t burning.
Remove once a knife inserted comes out clean.
Serve warm with a big glass of milk or serve with a big scoop of vanilla ice cream on top! Yum!

PS sorry for the lack of pictures until the end, I was baking with a toddler! 😉




Deconstructed Biscuit Pot Pie

My husband’s favorite meal is biscuits and gravy, and it’s probably one of my least favorite meals :/ So tonight we had a compromise! I made a pot pie filling and we had it over biscuits so it was like a biscuits and gravy in a sense. It was really good and we all enjoyed it.

– 2 tbsp. butter
– 1 small onion, diced
– 3 carrots, diced
– 3 ribs celery, diced
– 1/3 cup all-purpose flour
– 2 cups chicken broth
– 1 1/2 cups milk
– 2 chicken breasts, diced and cooked
– 1/2 cup frozen peas
– salt, pepper, and celery seed seasoning, to taste
Biscuits (I just used refrigerated ones)

Preheat your oven to 400F. Spray a 9×13-inch baking dish with cooking spray and set aside.

Start by melting the butter in a large skillet with tall sides. Add the onions, carrots, and celery to the pan. Cook for about 3-4 minutes. Whisk in the flour until lightly browned, then gradually whisk in the chicken broth and the milk. Cook for about 2-3 minutes, whisking constantly, until the mixture is slightly thickened. Stir in the chicken and the peas, and season with the salt, pepper, and celery seed.
Add chicken mixture to your prepared baking dish and bake in your preheated oven for about 15 minutes. Remove from the oven and while it is cooling, bake your biscuits. I just had to bump down my oven to about 350F for the biscuits.
Spoon filling over your baked biscuits and enjoy! 🙂








Cheeseburger Macaroni

Hi everyone,
So I’m finally back in the swing of things, we’ve been super busy! On top of school, my inlaws were here visiting and we did a little traveling and had a great visit! Also, more exciting news, we are expecting our second little bundle of joy in March! 🙂 things are getting exciting around here! Now that I’ve finally gotten my appetite back, and we’re back to normal around here I’ve been looking into new recipes and have a few new ones on the agenda to try this week. Last night I made Cheeseburger Macaroni, which was bomb! I don’t buy hamburger helper or any of those pre boxed dinners, but from what I remember, this recipe is VERY similar to it! The original recipe called for a cheese sauce and mine ended up seizing up and just was a disaster! I hate cheese sauces… Lol I can never get them right! So after the sauce fiasco I scrapped it and just stirred in about a cup of shredded cheddar and it was perfect! It was slightly spicy for us, my grocery store was out of their mild Rotel so I had to get the original one. Poor Paisley cried when she tasted it 😦 the original one is a tad spicy for my liking too, so if you’re sensitive to spice like I am, go for the mild version. Anyway, here is the recipe 🙂

– 1 pound lean ground beef (could also sub for ground turkey)
– 1 package taco seasoning
– one 10 oz. can mild Rotel (diced tomatoes and green chiles)
– 2 cups beef broth
– 1 1/2 cups elbow macaroni
– 1 cup shredded cheddar cheese

Begin by browning your ground beef, drain the fat and return to the pan. Stir in the taco seasoning (don’t add any water), the Rotel, beef broth, and macaroni and bring the mixture to a boil. Once boiling, turn the heat down to simmer and cover with a lid. Simmer for 13-15 minutes, stirring occasionally until the macaroni is tender and most of the liquid is absorbed. Add the shredded cheddar cheese to the pan and stir it in until it is completely melted and incorporated.
That’s it! Serve with veggies, it also makes fabulous leftovers!