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4 LOW CARB MEAL IDEAS FOR 2026 Part 2
#catherinesplates #lowcarb #healthyfood
Video Time Frames:
00:00 Philly Cheesesteak Casserole low carb
06:09 Creamy Swiss Cheese Chicken low carb
13:19 Cauliflower Fried Rice low carb
18:41 General Tso's Chicken low carb
Recipes:
https://catherinesplates.com/philly-cheesesteak-casserole-low-carb/
https://catherinesplates.com/creamy-swiss-cheese-chicken-low-carb/
https://catherinesplates.com/cauliflower-fried-rice-low-carb/
https://catherinesplates.com/general-tsos-chicken-low-carb/
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0:00
I have a delicious meal idea for you
0:03
today. If you love Philly cheese steaks,
0:06
you're going to love this one. It is
0:08
full of flavor. It's low carb. You know,
0:11
a Philly cheese steak has onions and
0:13
peppers in it. There's also mushrooms,
0:16
but I'm not doing that today. But you
0:18
can if you want. Let's go ahead and get
0:20
started. I'm going to put this one
0:22
together for you. We're going to start
0:23
by getting our veggies ready. Now, look
0:26
at these peppers. Aren't they pretty? It
0:29
look really good in your dish. I've got
0:30
a green bell pepper and then I've got
0:33
some little mini sweet peppers like
0:37
orange, red, and yellow. It'll add a
0:39
nice flavor to the dish. Give it a nice
0:42
color, too. So, everybody's going to
0:43
want one. So, we're going to chop these
0:46
up. All right. This looks good right
0:48
here. We're going to go ahead and start
0:49
softening these down. And then we'll do
0:51
the onion.
0:53
All right. I've got my pan heating up.
0:55
Just a large deep skillet. We're going
0:57
to add about one tablespoon of some
0:59
cooking oil. I'm using my olive oil
1:02
here. Nice and healthy. It's 100% extra
1:06
virgin olive oil. We get that nice and
1:09
hot and start adding our peppers.
1:18
And again, you can add mushrooms to this
1:20
if you want to do that. I would add it
1:22
right after you put the onions in. All
1:24
right, we'll get these softening down.
1:27
while we get the onion ready. All right,
1:30
I'm going to go ahead and add these to
1:31
the peppers.
1:34
Yeah, get these nice and softened down.
1:40
Be excited because this is a ground beef
1:42
recipe.
1:44
I've got one pound of lean ground beef.
1:47
We're going to add that.
1:50
Now, what you want to do is break it up
1:52
and then just smash it down
1:56
into the pan. We want to give it some
1:58
crispy bits to it. Kind of give it a
2:01
steak feel to it, but cheaper.
2:06
And then let it do its thing for about
2:08
one minute and then we'll flip it
2:10
around.
2:12
Look at that. Yeah. You hear that
2:13
sizzle? That's what you want to hear.
2:15
All right. I'm going to flip it over
2:19
and we'll get the other side
2:22
and then we'll break it all up.
2:27
Now, I did drain some of the grease out.
2:30
All right, let's start breaking it up.
2:33
And what I'm going to do now is we're
2:34
going to start flavoring. We need lots
2:36
of flavor.
2:39
There's a flavor bomb right there.
2:43
Yum.
2:45
Lots of wishes. About a tablespoon. I'm
2:48
going to go across. Kind of eyeball
2:50
that.
2:53
There we go. We're going to put in some
2:55
onion powder. That will enhance the
2:58
onion that's in there.
3:02
Mhm. About half a teaspoon. Half a
3:04
teaspoon of some garlic powder.
3:08
Yeah, that will enhance the garlic, too.
3:12
And then we're going to add in black
3:14
pepper.
3:16
Whatever you like.
3:18
It's Philly cheese steak. I like pepper
3:20
in it.
3:22
And then we're going to add little just
3:24
a pinch. Just a pinch. We'll taste this.
3:27
Make sure of salt. Kind of pull it all
3:29
together. There you go. All right. We're
3:32
going to stir this all together.
3:36
All right. We're going to add 4 oz of
3:39
cream cheese.
3:41
It's been sitting out for just a little
3:43
bit. Get it nice and soft.
3:47
And we'll get that mixing in.
3:51
Keep mixing this until the ground beef
3:53
and the peppers and the onions get nice
3:55
and creamy
3:58
on that. Oh, doesn't that look good?
4:01
We're not finished yet. Crazy, right?
4:04
All right. Before we stop this part,
4:07
we're going to give it a taste. Make
4:08
sure our seasonings are where we want
4:10
them. Here we go.
4:13
You know what?
4:15
I bet I just bit into a Philly cheese
4:17
steak sandwich, but we're not done yet.
4:21
Grab you a 9 by9. And we're going to
4:24
spray it with some non-stick cooking
4:25
spray. That way, this doesn't stick.
4:27
Just using some avocado oil from my
4:30
sprayer.
4:31
Let's put our mixture in there.
4:36
All right, we're just going to flatten
4:37
it down nice and evenly.
4:40
We're going to add 4 oz of a white
4:43
melting cheese. You can use proolone
4:46
cheese or you can use mozzarella, which
4:49
is what I'm using right here. Doesn't
4:50
that look good? Or you can even use a
4:52
Swiss cheese. We're going to put that
4:54
all on top.
5:00
It's just 4 oz.
5:06
Look at that shred. Yeah.
5:11
We're going to place this in the oven. I
5:13
have it preheated at 350°.
5:16
It's going to go in for about 20 25
5:19
minutes till that cheese is nice and
5:21
melted, a little bubbly, golden brown on
5:24
top. I'm going to bring it back and I'm
5:27
going to show y'all my bite. Woo! Look
5:30
at this. It smells delicious.
5:36
All right, that is my cauliflower rice.
5:40
I'm going to put that right on top.
5:42
Sprinkle a little bit of parsley on top.
5:44
Give it a pop of color. You can eat it.
5:47
You can eat a Philly cheese steak.
5:51
So can I. Here's my bite.
6:05
That is delicious.
6:09
I've got a good one for you guys. It's a
6:11
Swiss chicken skillet. Now, we are going
6:15
to combine
6:17
tender chicken with a creamy sauce,
6:20
melty cheese, and a golden crunchy
6:24
topping. So, we're going to start with
6:26
the chicken first. I've got two large
6:29
chicken breasts. We're going to cut
6:30
these down to size, which are bite-sized
6:34
pieces. So, I'm just going to first take
6:36
off some of the little pieces that we
6:39
don't want. Cut these into strips, and
6:42
then we'll cut the strips into
6:44
bite-sized pieces.
6:47
All right, I'm going to turn my chicken
6:48
around, and then we're just going to cut
6:51
it.
6:53
I think these are about one inch pieces.
6:57
They're going to cook pretty fast.
7:01
All right, there we go. Let's get the
7:03
seasonings out.
7:06
Garlic powder, y'all. Just sprinkle it
7:08
on.
7:10
Give it some flavor.
7:13
About half a teaspoon.
7:17
Some onion powder. I'm not chopping up
7:20
an onion today.
7:22
You can if you want. Cook it in with the
7:25
chicken.
7:30
And we've got some black pepper.
7:37
And one of my favorite seasonings that I
7:40
love, smoked paprika. Gives it a color.
7:43
Gives it a nice smokiness flavor.
7:47
Get it on there.
7:51
Now
7:52
I'm going to add some salt, but we're
7:55
going to keep it very minimal.
7:58
Just a little pinch. That's it.
8:02
Probably an eighth of a teaspoon or a
8:04
pinch.
8:07
We're going to get the chicken all
8:09
coated with the seasonings on all sides.
8:12
Then we're going to get our pan ready.
8:15
Got my burner on a mediumigh heat. I'm
8:18
going to place my large skillet on it.
8:20
We're going to place about 1 tablespoon
8:22
of cooking oil.
8:24
I have avocado oil or you can use olive
8:27
oil. All right. Check for your oil. Make
8:30
sure it starts shimmering before we add
8:32
the chicken so we can get a nice sear on
8:33
it.
8:37
That's what you want to hear. We want to
8:39
put the chicken in one layer.
8:45
There we go. All
8:47
right, I'm going to flatten it down.
8:51
We're going to let it sit here for three
8:54
to four minutes. Get it a nice color on
8:57
the bottom side of the chicken there.
9:00
Get it cooked through just a little bit
9:02
and then we'll start moving it around.
9:05
All right, we're going to start flipping
9:06
the chicken.
9:12
Look at the color of that chicken. Look
9:14
at that. Yes.
9:16
Should take another three to four
9:17
minutes to fully cook the chicken. You
9:19
want to make sure it's fully cooked. All
9:21
right. Now, what you want to do is make
9:23
sure you check for dness. So, find the
9:25
biggest piece of chicken. I'm just going
9:27
to cut it in half.
9:29
Make sure your chicken is white cooked
9:32
all the way through, which it is.
9:36
We're going to make a delicious creamy
9:38
sauce. We're going to make it inside
9:40
with the chicken in our pot here. You're
9:43
going to need 8 oz of cream cheese. Now,
9:47
I brought this to room temperature so
9:49
it'll melt a little faster. Just going
9:51
to open up the thing and just put it all
9:53
in there.
9:57
We're going to add one cup of chicken
9:59
broth.
10:04
Right now, we're just going to mix this
10:06
together. Get that cream cheese mixed
10:08
into the chicken. This is not the only
10:10
cheese in the dish, you guys.
10:14
Here's the other cheese. We're going to
10:16
be putting Swiss cheese slices all on
10:19
top. Now, this is where you can add
10:23
different types of cheeses if you want.
10:25
You can do mozzarella cheese. You can do
10:28
a cheddar cheese if you want.
10:32
So, I'm just going to like start right
10:33
here and just work my way around.
10:38
We're looking at about six slices
10:46
and then one in the middle. All right,
10:48
we're going to let that melt while we're
10:50
making the topping.
10:52
We're going to start with 1/4 cup of
10:55
butter just in a small skillet here.
10:58
We're going to like let that melt.
11:00
Get a nice sizzle going on. Now, while
11:03
the butter is melting, let's talk about
11:05
the topping. Now, I'm going to start off
11:08
with some pork rind. Now, you don't have
11:12
to do pork rind if you don't want to.
11:14
You can certainly do like Ritz crackers
11:17
or you can do panko crumbs or anything
11:20
like that. So, we're going to break
11:23
these up, kind of crush them up, and
11:25
then we'll add them to our butter.
11:27
Two cups. Now, when your cheese is
11:30
melted, go ahead and turn off the heat,
11:31
and we'll let this thicken up a little
11:33
bit. We're going to add our two cups.
11:35
Now, if you don't crush them too much,
11:36
that's fine. It's going to soak up all
11:38
that butter. While we're doing that,
11:41
we're going to add in one cup of
11:43
shredded Parmesan cheese. Got to have
11:46
that flavor in here.
11:51
All right, we're going to stir to
11:52
combine
11:54
and then just kind of pan fry it a
11:56
little bit. Oh, that smells delicious.
12:00
If you've never had a pork rind topping,
12:03
y'all give it a try. Got some nice
12:05
cheese going on. Pork rind are carbless.
12:11
Nothing in there.
12:13
I'm just going to press it down. Get it
12:15
all together. And then we're going to
12:17
slide this right on top of our skillet.
12:22
Got melty cheese in there. Turn off the
12:24
heat.
12:27
Right across the top. Woo! Look at that.
12:30
Perfect. Right, we're going to give it a
12:31
pop of color with some dried parsley.
12:34
You can do fresh parsley if you want.
12:36
Some green onions. Boom. So, what do
12:38
y'all think of my Swiss cheese chicken?
12:42
Look at that topping right there.
12:45
Got my fork. Let's give it a try.
12:49
Oh, look at that cheese.
12:52
There we go.
13:01
Y'all,
13:05
make sure you season that chicken up
13:06
because it is like the main component of
13:08
this dish. You got that creamy sauce,
13:11
that delicious topping.
13:14
Wow, that's good. What are you serving
13:17
yours over?
13:19
Yes, you can. You can make low carb
13:23
fried rice and you're not going to
13:25
believe that this is not rice.
13:29
Y'all come along. Let's make this. You
13:32
can pair this with any Chinese dish that
13:34
you make. Our favorite is general so
13:40
chicken and broccoli.
13:46
Right. We're going to start with a large
13:47
skillet. We're going to place it on a
13:48
medium high heat.
13:51
We'll let that heat up and we're going
13:52
to add in one tablespoon of some cooking
13:55
oil. Now, I'm using the extra virgin
13:58
sesame oil.
14:00
We'll add that and start getting this
14:02
nice and warmed up. There we go. All
14:05
right, we're going to add
14:08
our diced onion.
14:12
We're going to sauté that down just a
14:14
little bit. And we're going to add in
14:15
the frozen peas and carrots.
14:18
Start heating those through.
14:20
We're looking to sauté down the onion
14:22
till it's nice and soft and the peas and
14:24
carrots are heated through. All right,
14:27
our veggies are nice and softened down.
14:29
We're going to start adding
14:33
our cauliflower rice or whatever cooked
14:36
rice you have.
14:41
We're going to cook this until the rice
14:44
is heated through. We'll get it all
14:46
mixed up in there.
14:48
We're going to add in two tablespoons of
14:50
our soy sauce. Start flavoring up the
14:54
rice.
15:04
We're going to season with some garlic
15:06
powder.
15:09
About an eighth to 1/4 of a teaspoon.
15:12
All right. Going to do the same with the
15:13
ground ginger.
15:16
We're going to combine this all
15:18
together.
15:21
I love making fried rice at home.
15:26
It's a really easy process.
15:30
I'm going to go in taste it for
15:32
seasoning before we finish this up.
15:36
Let's get a little bit of it there. Give
15:38
that a try.
15:41
M. Wow. Mhm. That's good.
15:47
I love the cauliflower on there. Just
15:49
gives little burst of texture.
15:52
We're going to scoop the rice and
15:55
everything over onto one side of the
15:56
pan.
15:58
And what I'm going to do, we won't put
16:00
that there. Let's take a little bit of
16:02
oil. Our sesame oil.
16:05
Put a little bit right here.
16:08
We're going to crack our eggs into it.
16:15
Check for shells.
16:19
I'm using two eggs.
16:22
We'll start scrambling them up right
16:25
here in the side of the pan. Did y'all
16:29
see that? I didn't put any oil in that
16:31
side, did I?
16:33
That's okay. It's a nice pan. Works
16:35
well. Now, as we're scrambling up the
16:38
eggs, we're going to pull in some of the
16:40
rice and the veggies into the eggs.
16:44
We just want to give it a good start.
16:54
And then we're going to start smashing
16:56
it down to give it that fried rice
16:57
texture.
16:59
There we go. Do you want to add another
17:01
egg? You do that. This is your fried
17:04
rice.
17:06
Get it kind of crispy.
17:09
Got my green onions. I've already
17:10
clinged them off and taken the ends off.
17:13
This is going to serve as the garnish.
17:18
We're going to flip the rice over one
17:20
more time. And then top it with our
17:23
green onions and sesame seeds.
17:30
There we go.
17:34
I'm going to turn off the heat.
17:38
Let's just add them in.
17:43
Add a little bit of sesame seeds.
17:50
We're going to mix them all in.
17:54
And for a little bit more saltiness, I
17:56
am going to add a little bit more soy
17:58
sauce. Just a little drizzle.
18:02
There we go.
18:04
Then we'll finish this up.
18:09
There's my fried rice recipe
18:12
for low carb.
18:16
There you go. Right there. Use this your
18:19
fried veggies. Cauliflower.
18:22
You won't miss having the regular rice
18:24
in here. All the flavors are all in
18:26
there. There we go, you guys. Yeah, I'm
18:29
special.
18:31
I put it in a box. We have a few of
18:33
these. Look at this, you guys. You can
18:36
make this. It's very low carb. We took
18:39
the rice out of fried rice. A Chinese
18:43
restaurant favorite. This is General
18:46
So's chicken and broccoli. It's full of
18:50
flavor, but it's low in carb. We're
18:53
going to start with the sauce first cuz
18:55
that's the delicious part of this
18:57
recipe. Now, we're going to be starting
18:59
in just a medium saucepan and we're
19:02
going to have this over a mediumigh
19:03
heat. We're going to put all the
19:05
ingredients in for the sauce and then we
19:06
want to bring it to a boil. So, we're
19:08
going to start with one cup
19:12
of some low sodium chicken broth.
19:17
All right, we're going to start heating
19:18
that up while we add 13 cup of soy
19:22
sauce. Now, I'm using the 38% less
19:25
sodium.
19:27
It's all about the flavor.
19:30
There we go. Now, we're going to add
19:33
some sweetener to it. I'm using two
19:36
tablespoons of the Splenda stevia here.
19:40
You can use whatever sugar that you like
19:42
or sweetener that you like.
19:47
and
19:49
poison sauce.
19:53
This is going to make about four
19:55
servings of our General So chicken.
20:00
So, all the ingredients will be divided
20:01
by four. All right, we're going to put
20:03
in some ketchup. Now, I've got the no
20:06
sugar added ketchup,
20:08
y'all. I lost the ketchup. It literally
20:11
went over the pot.
20:14
I'm sitting here watching y'all and not
20:16
paying attention. All right, so that's
20:19
one
20:22
and two.
20:23
She just didn't like me standing around.
20:25
I know, y'all. I almost got them good.
20:28
I don't know. I was fixing to step
20:30
right.
20:33
Okay, we're going to add one teaspoon of
20:35
extra virgin sesame oil.
20:42
And then we've got two teaspoons
20:45
minced garlic going in.
20:49
All right, we're going to stir this. I'm
20:52
going to use a whisk.
20:55
And what we want to do is thicken this
20:56
down. Get all that ketchup off of there
20:58
that I made a mess on. There we go. Now,
21:00
we're going to whisk this continually
21:02
for about 5 to 10 minutes. And then
21:04
we'll take it off the burner and just
21:06
let it cool while we finish the chicken
21:08
and broccoli part of it, which we're
21:11
going to flavor also because you don't
21:13
want plain chicken just going into the
21:15
sauce. Got a spoon. Make sure you taste
21:18
it.
21:20
Always check it for flavor.
21:26
Oh my gosh, that is good. That is
21:29
delicious.
21:32
What's going on in there? I can
21:34
definitely taste that sesame oil in
21:36
there. Oh, it gives it that little
21:37
Chinese feel to it. And that hoen sauce.
21:41
Yeah. We're going to take this off the
21:43
burner. Large skillet. I'm going to turn
21:47
my burner back on. There we go. And
21:50
we're going to add in one tablespoon of
21:53
our sesame oil.
21:57
Actually, you should have two
21:58
tablespoons going in. We're going to
22:00
heat that up until it's nice and hot.
22:03
And then we're going to add our chicken.
22:06
Now, I've got chicken breast, boneless,
22:08
skinless. I cut these up into bite-sized
22:11
pieces, which is about like a one inch
22:13
piece there. And it's one pound.
22:17
Once that gets hot, we'll put that in.
22:19
And then we're going to start flavoring
22:20
it up. You want that chicken to taste
22:23
good,
22:24
right? We're going to add our chicken.
22:27
All
22:34
right, I'm going to flatten it out in
22:35
the pan. Get a nice layer here. We've
22:39
got some salt.
22:42
About a/4 of a teaspoon.
22:45
And then we've got some black pepper.
22:48
It's going to take about eight minutes
22:49
to fully cook the chicken. You want it
22:51
nice and cooked through. No longer pink.
22:54
Nice and tender.
22:57
We've got some garlic powder.
23:01
Go right across the top. About a quarter
23:02
of a teaspoon. Whatever you like.
23:06
And then we're going to put in some
23:08
onion powder. Since I didn't chop up an
23:10
onion for this dish, we're going to add
23:12
the flavor.
23:16
We're going to start moving the chicken
23:18
around.
23:20
All right. While the chicken is cooking,
23:23
we're going to go ahead and get the
23:24
broccoli ready. Now, I've got a full
23:26
head of broccoli here. We're going to
23:29
cut this down into fuettes,
23:33
small fuettes, kind of bite-sized
23:35
pieces.
23:38
And then I'm going to save everything
23:40
else
23:41
and make like a broccoli slo with it.
23:44
Doesn't that sound good? Why not?
23:49
I'm betting this size right here is
23:51
going to be perfect. So once I get it
23:54
all off of the head here,
23:57
we'll cut it down even smaller. Now, I
24:00
don't know if I'm going to need all of
24:01
this. Probably do half of this. Don't
24:04
forget your chicken. Keep an eye on it.
24:06
Keep it moving around so it all cooks
24:08
nice and evenly.
24:10
Yeah, you can already see the green
24:11
onions. So, you know, that's coming into
24:13
the picture pretty soon. Okay, the
24:15
chicken is done. What we're going to do
24:19
now is add the broccoli. And then we're
24:22
going to cook it for about three to four
24:24
minutes, depending on the texture that
24:27
you desire. If you want it really
24:29
tender, go for it. If you want a little
24:31
crispness to it,
24:34
check it out. Give it a taste. All
24:37
right, let's add it.
24:45
We got our sauce right here. Now I'm
24:46
going to add just a little bit of corn
24:48
starch slurry. It was just one teaspoon
24:50
of cornstarch with a little bit of
24:51
water. We'll add that up.
24:55
We'll add that up. We'll add that in.
24:59
Stir that up. And then we'll add the
25:01
sauce once our broccoli is where we want
25:03
it.
25:05
Look at that color of that broccoli.
25:08
All right, we're going to add in the
25:09
sauce.
25:17
We're going to mix this all together.
25:19
We're going to let it simmer for another
25:20
three minutes.
25:23
Let all the flavors gather together.
25:26
Okay. I chopped up my green onions.
25:29
We're going to place them right across
25:30
the top. I did big pieces.
25:33
Mhm.
25:33
Yeah.
25:34
I like them like that.
25:35
Yep. Now, if you want to add a little
25:37
heat to this, you can add some red
25:39
pepper flakes if you want to do that.
25:42
You can add some sesame seeds across the
25:44
top. whatever you like. There we go, you
25:47
guys. I'm going to bowl this up with, if
25:49
y'all didn't see, my fried rice without
25:54
rice.
25:55
Go check out that video. It was before
25:57
this one. Cauliflower fried rice, y'all.
26:00
It is delicious.
26:03
There's my bite. Doesn't that look good
26:05
in there?
26:12
M.
26:21
Oh my gosh, that flavor in there. That
26:24
is delicious. The chicken is nice and
26:27
tender. Absorbed all that flavor. The
26:29
broccoli has a little crunch to it. Very
26:32
nice. And that pairs very well with my
26:35
cauliflower rice, fried rice. All right,
26:38
you guys. Give me a thumbs up on this
26:40
one. If you're new to the channel, make
26:41
sure you hit that subscribe button down
26:43
below and that bell notification. That
26:44
way, you'll always know when shows like
26:46
this one here are posted. I'll see
26:49
youall on the next episode. Bye.