PIN the Tuna Lettuce Wraps to try them later!

I first made Tuna Lettuce Wraps for the blog quite a few years ago, and for a long time this was on my huge list of recipes that needed a photo update! And then when I started making the tuna lettuce wraps to take new photos I realized I was out of celery. Plus there was an avocado in the fridge that was calling my name! So the recipe morphed into a slightly-updated version of this favorite lunch.

Besides the addition of tomato and avocado, there are a couple of important things that bump this up from regular tuna sandwiches. One is using a flavorful tuna, and I’m definitely a fan of tuna packed in olive oil for a recipe like this!

The tuna is mixed with a dressing that includes mayo, Dijon mustard, lemon juice, celery seed, and a little salt or Vege-Sal. That’s combined with the tuna plus capers, dill pickle relish, and thinly sliced green onion. This makes a tuna salad mixture that’s a perfect combination with the crispy lettuce.

If you want to see exactly how this recipe was updated, here’s the original recipe for Tuna Lettuce Wraps I’ve made so many times! Both versions of this are delicious; I hope you try one soon!

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PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

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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 Green Chile Chicken Tacos to try them later!

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

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PIN Ground Beef Tacos to make them later!

When I was a kid I loved my mom’s tacos. Mom would fry corn tortillas to make shells. Then she folded them over to be filled with spicy taco meat, grated cheese, lettuce, hot sauce, and sometimes tomatoes. When we ate mom’s tacos, we had to hold them over a plate because so much grease would drip out!

Ground Beef Tacos with Tomato-Avocado Salsa is a different version of ground beef tacos! These days I make tacos into a low-carb meal by using low-carb flour tortillas. I season the ground beef with my homemade taco seasoning and serve the tacos with a tomato-avocado salsa (with cucumber!)

The tacos you see here are an updated version of Spicy Ground Beef and Black Beans Tacos I first made years ago! But these days a lot of my readers don’t want beans in their taco meat. (If you do want the black beans, follow that link and see the original recipe.)

And Cinco de Mayo is less than two weeks away, and these tacos would be a perfect dinner for that! You can make the ground beef tacos even if you don’t have every ingredient. We doubled the meat, so  you can probably have tacos for dinner more than once. And keep reading to find out about the frozen avocado that we used in the salsa for these tacos!

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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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