PIN the Low-Carb Chicken Enchiladas to try them later!

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

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PIN the Layered Mexican Casserole to make it later!

Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

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PIN the Italian Sausage Breakfast Casserole to make it later!

I created this tasty Breakfast Casserole with Italian Sausage when I had a few sausages in the fridge that needed to be used. And at the time I was proud of being frugal and making something delicious out of leftovers! Now years later I’m still making this tasty breakfast casserole regularly!

And this is a long-time favorite breakfast for me now, so I’m reminding you about it for my Friday Favorites pick this week. And the updated version in this post makes a bigger casserole that uses the whole package of Italian sausage links!

If you’re a fan of Italian sausage like I am, this might become one of those breakfasts you make over and over. And I’m so glad I had the slightly crazy idea of putting leftover Italian sausage into a breakfast casserole; I hope you try it soon!

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PIN the Cottage Cheese Pasta Bake to try it later!

Cottage Cheese Pasta Bake with Mushrooms is a vegetarian pasta casserole that’s loaded with creamy goodness from plenty of cottage cheese and Mozzarella cheese! And I know warmer weather is coming, so I’m happy to share it with you before casserole season turns into salad season.

Kara and I loved this recipe, even though the final results were not overly photogenic. But the combination of pasta, mushrooms, flavorful Rao’s pasta sauce, dried herbs, cottage cheese, Mozzarella cheese, and Parmesan Cheese was such a winner.

My site has quite a few recipes for pasta with sausage, but this is a flavorful pasta casserole that has great flavors without any meat! I hope you try this recipe soon if you like the sound of these ingredients!

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PIN the Low-Carb Reuben Bake to make it later!

Every year for St. Patrick’s Day I encourage people to cook corned beef, which goes on sale in the U.S. for this Irish-American holiday. And I hope you’re cooking some, whether you make it in the Slow Cooker or use the Instant Pot. Then, if you get some leftover corned beef, I hope you’ll try making this amazing Low-Carb Reuben Bake.

And if you don’t make corned beef (or don’t have leftovers) I recommend you buy corned beef at the deli to make this Reuben casserole! This recipe has layers of mashed cauliflower, cabbage, corned beef, Swiss cheese, and low-carb Thousand Island dressing. If you’re a fan of the Reuben Sandwich, you’ll recognize that’s how this casserole got its name. This is a recipe I came up with several years ago after I saw a Reuben casserole on Pinterest and experimented to make it into a low carb dish.

It took a couple of tries to get the recipe and photos the way I wanted them. But when Kara and I tested this final version we gobbled it up. This recipe is a complete winner for using leftover corned beef, and tomorrow is St. Patrick’s Day! I hope everyone who’s a Reuben Sandwich fan will try this recipe.

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PIN Kale and Feta Breakfast Casserole to try it later!

This Kale and Feta Breakfast Casserole has been one of my favorite combinations for quite a few years now. And low-carb breakfast casseroles are something I make all year, whenever the weather is cool enough to use the oven. So a few years ago when I had a big bag of kale in the fridge, I decided to give this recipe a much-needed photo update!

Kale is a vegetable I didn’t have much appreciation for until I grew it myself in the garden. But now I love this ultra-nutritious type of dark leafy greens. And Kale is available all year, and it’s so versatile to use in recipes!

I hope you try making this if you’re also a fan of kale! But if kale and/or Feta are not something you’d enjoy in a dish like this, see other options below.

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PIN the low-carb Stuffed Cabbage Casserole to try it later!

This delicious Deconstructed Stuffed Cabbage Casserole that’s low in carbs was inspired by a recipe I got from my friend Dolores in the early days of the blog! And there’s no question that her recipe a for a casserole with cabbage, ground beef, tomatoes, and rice was a hit with readers who didn’t care too much about carbs! (You can use that link to see the printer-friendly recipe for the casserole with rice if you were a fan!)

Dolores told me her casserole had the flavors so many people love in stuffed cabbage. And of course it was easier to make than stuffing the cabbage leaves. And as my focus shifted to lower-carb recipes on the site, I mentioned in the recipe notes that you could switch the rice for cauliflower rice.

Then Kara and I worked to come came up with the recipe you see here for a low-carb version of that popular Stuffed Cabbage Casserole! We tested this recipe a few times with cauliflower rice, and we loved this final version! This casserole does have a few steps compared to some recipes on the blog. But we did like making it with frozen cauliflower rice, which saved some time.

And cabbage goes on sale in March, so I’m reminding you about this delicious casserole! The recipe makes eight servings, so there’s plenty to freeze. And I LOVE taking a container of this out of the freezer and reheating it for a quick dinner. I’m usually eating it with a little sour cream on top; I hope you enjoy it too!

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PIN the Vegetarian Breakfast Casserole to try it later!

This Cheesy Vegetarian Breakfast Casserole is something I first made years ago, and this combination is still one of my favorites for a meatless breakfast. For the casserole you see in these updated photos I used mushrooms and green peppers with two kinds of cheese. But see my suggestions for other tasty ideas for a meatless breakfast casserole using what you have on hand. And there are many options for cheese to use in a recipe like this as well, but personally I would always include Feta!

Breakfast casseroles are always a great way to use leftover vegetables, and I think recipes like this are so perfect to make on the weekend and have a tasty breakfast to reheat during the week! And today is the first day of Lent, so this recipe is a great option for people who are looking for satisfying recipes without meat. But whether you’re avoiding meat or just someone who enjoys vegetables, I hope you enjoy trying this vegetarian breakfast casserole that’s loaded with cheesy flavor!

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PIN Cauliflower Gratin to make it later!

This Cauliflower Gratin is a recipe that has quite a few fans and it’s low-carb, delicious, comforting, and also ridiculously easy to make. And there’s something so perfect about the combination of cauliflower plus cheese. My site does have quite a few gratin recipes, but this one is a dish I make over and over.

This easy gratin recipe is great as a cheesy side dish, but I also love the Cauliflower Gratin as a low-carb meatless main dish. And no matter how you serve it, I hope you try this soon!

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PIN the Baked Mayo Parmesan Chicken to try it later!

When I discovered the inspiring recipe for this Baked Mayo Parmesan Chicken in a Facebook group, this recipe really caught my eye. I loved the idea of using mayonnaise as an ingredient to keep chicken moist in the oven. So I printed the recipe, and then I tried to find the original source.

What I did end up finding was variations of Mayo Parmesan Chicken with rave reviews all over the internet! Some of them had no attribution at all, but many attributed the recipe to another website or blog in an endless loop of internet recipe posting! (If anyone sees a site that claims to be the original source, I would love to credit them!)

When I worked on adapting the recipe with Kara, we loved the version we came up with. We did tweak it to use slightly less mayo and Parmesan and added a little poultry seasoning and garlic powder. Now I’ve made this baked chicken crusted with mayo and Parmesan over and over and I understand why the recipe has been shared far and wide on the internet! I hope this reminder will encourage you make it for an easy dinner some time soon!

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