Italian Skillet Helper – Low Carb Keto & Gluten Free

Posted by on June 27, 2014 in Easy Button Low Carb Keto Recipes, Gluten Free Recipes, Low Carb Keto Recipes, Main Dishes | 2 comments

Italian Skillet Helper – Low Carb Keto & Gluten Free
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Did you ever have a mutt that wasn’t such a looker but dang, you loved that mutt to pieces anyway? Low carb keto, Italian Skillet Helper is a little like that mutt. This one bowl wonder is not much to look at, but like that mutt, it’s a hodge-podge of hearty players when combined. And it just might steal your heart. Start to finish the entire dish comes together in about 7 minutes—tops and represents a healthy low carb and gluten free pasta alternative that satisfies just as much as its high carbage counterpart! An Easy Button Recipe for certain.

 

 

 

 

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There is a caveat…Italian Skillet Helper presumes you have the Skillet Beef Base 2 made and ready. Not that it takes very long to make a Skillet Beef Base, it simply adds about 15 minutes to your 7 minute window. Dangit! A dinner ready from total scratch in less than 25 minutes. That just takes too long! 😉 hehe.

Now, some of you non-netters are going to have a spaz-attack at the carb count in the nutritional information. Relax. Take the load off Fanny. If you can’t come to terms with a non-netted carb count of 12g for a full meal—no accessories necessary. That’s your prerogative. Although you may want to read a little more about that in the Read More box, below. It’s easy to reduce the carb count of Italian Skillet Helper. Cut back on the cabbage by one cup and poof, you’re down to 9g of whole, non-netted carbs. I personally don’t worry about it, cuz I intentionally set out to eat the whole dern bowl and I can’t do it. I end up stopping half way through, because I’m full. I save the rest for lunch the next day (or breakfast…cuz that’s how I roll)!

 

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Click here to learn more

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Is 12 grams of un-netted or non-netted carbs too much? People tend to think in terms of all or nothing and for one meal, they may feel a little antsy about a recipe calling for 12g or whole, non-netted carbs. Noted diabetologist, Dr. Richard K. Bernstein, author of DR. BERNSTEIN’S COMPLETE DIABETES SOLUTIONS recommends that in order to optimize blood sugars, we should eat the same meal at the same time every day and to keep the carb amount the same. (i.e. Eat breakfast at the same time every day and eat a recommended 6g of whole, non-netted carbs; Eat lunch at the same time every day and consume up to 12g of whole, non-netted carbs; Eat dinner at the same time every day and consume up to 12g of whole, non-netted carbs.) Dr. Bernstein is a Type 1 diabetic since his teens, has zero diabetic neuropathy and controls his blood sugar in better ranges than most non-diabetics with minimum injected insulin. He pioneered the use of home glucometer, blood sugar testing.

 

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Italian Skillet Helper is a super simple recipe. It takes advantage of using a prepared, zero calorie marinara, but use your favorite low carb marinara…I swear it will not hair lip the low carb Pope if you have 1-3 extra carbs in this dish. It just won’t. Swearsies. If you want to make homemade marinara, do it!!! I didn’t have any when I made this recipe or I would have used homemade.

 

walden-farms-tomato-basil-pasta-sauce-nutrition-panelThe Walden Farms Tomato Basil Pasta Sauce is a surprise. The ingredients are fairly benign from a prepared food perspective and it’s very delish when combined with a few spices and wine. It extends the volume of the meal without adding more carbs to the mix. You can always split the sauce between your favorite no sugar added marinara and Walden Farms Pasta Sauce in order to extend the volume of the sauce.

 

The ONE thing I would not skip? I would not skip the red wine and Parmesan…ok that’s two. Don’t skip the red wine or the Parmesan and if you’re feeling wicked, add a bit more Parm! Delish!

Using pre-shredded angel hair cabbage is a great shortcut for you haters of cooking endeavors. Personally? I like to shred cabbage in the food processor rather than buying a bag, but whatever is easiest for you. Freshly cut cabbage tastes better, has a better nutritional profile and might have a slightly lower risk of food-borne pathogens…just sayin’.

 

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Let me know how you like this in the comments section, mkay?! Denny about licked the bowl the other night when I made it. I asked if he’d eat it again and he said, “Would I??!!!” He also gave it a solid 9 on a 1-10 scale (he doesn’t give 10s). Well he did once, but it was prime rib. How can perfectly tender, rare to mid-rare prime rib score anything less than a 10?

 

 

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Copyright © 2014 Fluffy Chix Cook. All rights reserved.

 

2 Comments

  1. Um…. freeze wine? *hic* I don’t think so. 😀
    I like this “easy button” direction you are taking. I think lots of us need something really good, but with few ingredients and comes together fast.
    Thanks so much!

    • Muah! Hon, lol, sometimes there’s “a little” left that goes into a wine cube tray…okay? Is that enough of a confession for you? 😉 hehe.

      I agree DeAnne! I want to play with how I really cook and not what I “think” might intrigue foodies. Cuz we’re real people and the truth is that since the cancer, treatments, surgery, recuperation, etc…I just don’t have it in me to make in-depth, hard food anymore. So I cook a couple of meats for the week in bulk and make Easy Button recipes around them to serve 1-2 people but scalable to feed a whole family if you needed. Hope you try some of them and let me know how they work out! MUAH!!!

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