Low-Carb Baked Katsu Chicken is a healthier version of the popular Japanese-style fried chicken that is delicious served with homemade Tonkatsu sauce.
At Hawaiian restaurants, my mom loves ordering Katsu chicken. Since it is usually made to order, she expects to wait longer for her entree. But, it is always worth the wait!
Katsu, or “cutlet” in Japanese, refers to meat pounded thin prior to cooking. Traditionally, chicken Katsu is made by dredging thin chicken breasts in flour, egg, and panko. Then, the chicken is either deep fried or pan fried.
Rather than coating the chicken in all purpose flour and panko, this low-carb baked katsu chicken is breaded in almond flour and pork rinds. By baking the chicken, the chicken will still be crispy without frying. Because the chicken is baked, it will have fewer calories that if it is fried.
Many people like to serve Katsu chicken with white rice and Tonkatsu sauce. To pay homage to the original, we’ll serve ours with a homemade, quick, low-carb Tonkatsu sauce. For a full meal, serve with a side of cauliflower rice.
As a bonus, I’m including a recipe for Togarashi-style seasoning. If you want to spice up your Katsu chicken, add this seasoning on the chicken before it bakes. If you don’t use it, the classic seasonings will be just as delicious.
Easy 4-ingredient, Hawaiian Slow Cooker Kalua Pork and Cabbage tastes just as delicious without cooking it in the ground! You don’t need a whole pig either!
Kalua Pork is always my family’s go-to recipe for easy and inexpensive entertaining. More specifically, it’s great for mixed plates, or for potlucks, or luaus. Since it only requires 4 ingredients and cooks in the slow cooker, it comes together quickly! Plus, pork is a great protein to feed a crowd on a budget.
Translated, Kalua literally means “to cook in an underground oven”. Traditional Hawaiian Kalua pork is made by cooking a whole pig in an underground pit oven called an Imu. Although, no underground oven or whole pig needed for this recipe! Instead, we’ll use pork butt (or pork shoulder) and a slow cooker.
When cooked in an Imu, Kalua Pork get’s its characteristic flavor from smoked hardwood and banana leaves wrapped around the meat. To mimic this cooking flavor, we’ll use liquid smoke and cabbage leaves!
This is such a great summer recipe because it cooks in one pot, and you don’t have to heat up the whole house. Although, it’s absolutely delicious any time of the year too!
Have an abundance of tomatoes right now? Use them to make an easy, 7-ingredient, freezer-friendly, Homemade Marinara Sauce! Roasting is the “secret sauce”!
If you have an abundance of garden tomatoes, look no further for a way to use them up! This homemade marinara sauce is a great way to use lots of tomatoes before they go bad. And, it’s is especially delicious with garden fresh tomatoes. To use up all the tomatoes you have on hand, feel free to double or triple the recipe.
One of the reasons I love this recipe so much is because of the intense flavor you get from roasting the tomatoes and garlic in the oven. Plus, it requires very little prep work since the oven does all the cooking! There’s no need to stand over the stove and simmer the tomatoes for hours and hours.
The rest of the marinara ingredients are easy to find and will add delicious flavor to the sauce. Furthermore, this is a no sugar added marinara sauce. So, it is low-carb friendly. For ideas on ways to use the sauce, scroll to the bottom of the post.
Indulge in a guilt-free summer dessert with a tasty, microwavable, low-carb strawberry shortcake made in less than 10 minutes! Plus, it’s gluten-free!
Strawberry Shortcake just screams summer is here! It is such a family-favorite dessert!
Growing up, my mom always found the best, fresh, locally grown, pallets of sweet strawberries. Inevitably, our family would enjoy strawberry shortcake and homemade jam prepared from those fresh strawberries. Whenever I eat strawberry shortcake, all those family memories come rushing back to me.
If you are following a low-carb diet, you don’t have to miss out on this yummy summer treat! This single-serving, microwavable, low-carb strawberry shortcake is made in less than 10 minutes! Plus, it’s gluten-free! Go ahead and indulge in this guilt-free strawberry dessert!
Winger’s covers their hand-battered wings, naked wings, and sticky fingers in their Winger’s Original Amazing Sauce. If you’ve never tried them, they are similar to sweetened buffalo wings. They are absolutely addicting! If you’re like me, you’ll find yourself craving the sweet and spicy sticky fingers often!
Just because you may be eating a low-carb diet doesn’t mean you still can’t indulge in your favorite foods. Thankfully, the original Wingers recipe is easy to make low-carb!
In this post, I am providing three different low-carb cooking methods to replicate the hand-battered wings, the naked wings, and the sticky fingers.
This Low-Carb Brown Sugar Substitute takes less than 5 minutes to whip up and requires only 2 ingredients! Great to prep ahead and store in the pantry!
Making your own *almost* sugar-free brown sugar is so quick and simple. You only need to mix two ingredients together for 5 minutes, and you have your own low-carb brown sugar substitute.
Since it is so fast and easy to make, you can make it whenever you need it. Alternatively, you can prepare it in advance and keep it in the pantry for whenever the need arises.
If you eat the whole recipe in one sitting, you would consume around 15 calories and 2 net carbs. Most likely, you will not be eating the whole recipe at one time. Even if you did, there is a negligible amount of carbs in this recipe.
Easy pork carnitas tacos (Mexican pulled pork) cooks slowly in orange and lime juice and then is broiled or fried to create crispy and juicy flavorful bites!
So far during Mexican March, we’ve made a slow cooker meatless dish, a chicken dish, and a beef dish. To round out our slow cooker meat preparation, we have a pork dish: tacos filled with Easy Pork Carnitas!
Pork Carnitas is the Mexican version of Pulled Pork. Traditional Carnitas are made by braising pork in lard or oil. Many Americanized recipes have been adapted for the home cook and do not use large amounts of lard or oil. In fact, the only oil used in this recipe is about a tablespoon or two used at the end to fry and crisp up the meat.
To make this recipe, liberally season a pork roast with a flavorful spice rub. Then, cook the meat slowly in orange and lime juices until the meat is tender and flakes easily. Finally, broil or fry the meat to create crispy and juicy flavorful bites!
I haven’t met any one who doesn’t like ranch dressing. So, what could be better than adding a few Mexican ingredients to elevate the already beloved dressing?
If you love original ranch dressing, you will love this Mexican Ranch Dressing! The taste is somewhere in between Cafe Rio‘s creamy tomatillo dressing and Taco Time‘s house ranch dressings. I’d say it’s closer to the taste of Taco Time’s ranch dressing since it is made without tomatillos which makes this even easier to make!
This recipe is adapted from Dash of Sanity‘s recipe for Taco Ranch Dressing. Sandra has a beautiful blog with so many other delicious recipes! Check her blog out for other delicious desserts and meal ideas!
Want to know a secret? I always have the ingredients to make Salsa Verde Chicken Flautas or Taquitos on hand. Plus, they take less than 10 minutes to put together and cook in less than 15 minutes. On nights when I don’t want to make anything, it really helps to have everything already prepped. Then, all I have to do is assemble, cook, and I’m done. I’m sure you’ve felt that relief too! And if you haven’t, this is a great recipe for you to try!
To make them, I pull out two, single-serving, portions of my previously prepped salsa verde chicken from my freezer, and heat them up in them microwave for a minute to a minute and a half. Then, I portion the salsa verde chicken on a flour or corn tortilla, roll it up, and cook it in the air fryer. While they cook, I quickly make guacamole from fresh avocados, sour cream, salsa, and spices. And I have a delicious, complete, comforting meal in less than 30 minutes!
I usually make these with low-carb flour tortillas, and I never thought twice about calling them salsa verde chicken taquitos. However, after researching a few recipes, I learned that taquitos are usually made corn tortillas, and flautas are usually made with a flour tortillas. I’ve made them with both corn and flour tortillas, so use (and call them) whatever works best for your and your diet.