Author: Crystal

This is a perfect weeknight dinner that the whole family will love. I used a low carb pasta alternative for mine but you could also use regular spaghetti or any pasta you would like.

Ingredients for Pasta and Spaghetti Sauce

•  1 pack of Great Low Carb Bread Co Spaghetti (You could also use 1 lb of regular spaghetti)
• cheese for topping
• seasoning of your choice ( I use an Italian blend)
• 3-4 cans of Crushed Tomatoes either regular or with basil, oregano and garlic 28 oz. sized cans 
• 4 cloves of garlic
• 1/2 cup finely chopped onion
• A bunch of dried basil probably 3-5 Tbsp
• A bunch of black pepper probably 1 – 2 tsp
• 1 tbsp of sweetener optional 
• 2 tbsp olive oil
• 1/3 cup of grated Parmesan or Romano Cheese
• Minced Green Peppers optional

• Ingredients for Meatballs

• 1/2 cup dry bread crumbs
• 2 tsps Italian seasoning
• 2 tsps of olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 lb ground beef
• 1 lb Italian sausage
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 ground white pepper

• Instructions for Spaghetti Sauce

• Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.

• Saute for 10 minutes or so, stirring often and being careful not to burn it.

• Add the chopped or pressed garlic.

• Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

• Reduce heat to low and simmer for 2-3 hours stirring often.

• For the first half of the simmer time, do so with the pot uncovered, then cover.

• Add the cheese, stir in and simmer for an additional 5 minutes or so.

• This will make the equivalent to 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).

Instructions for Meatballs

• Preheat the oven’s broiler and set the oven rack about 6 inches from the top.

  Line a baking sheet with aluminum foil and brush lightly with oil.

  Whisk bread crumbs, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl and set aside.

  Combine beef and Italian sausage in a large bowl. Season with salt, black pepper, and white pepper; sprinkle with Parmigiano-Reggiano cheese. Pour in breadcrumb mix and mix all together until combined.

  Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.

  Bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. Turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes.

  Transfer meatballs to the stockpot with the simmering tomato sauce. Increase heat to medium and cook for 5 to 10 minutes, or longer if desired.

  To Finish this recipe, just layer a baking dish and cover with cheese and cook until hot and bubbly. 

My mama has been making this for years and it’s a hard one to beat because not only is it delicious, it’s easy which is my favorite kinda recipe lol. Recently, I tweaked her recipe to make it lower in carbs and sugar. The original recipe is the same other than you use regular pineapple and cool whip instead of sugar free,

Ingredients

• 1 pack of no sugar added pineapple (I used the Dole brand from Walmart)
• 8 oz. sugar free cool whip
• 8 oz. sour cream
• 8 oz. cream cheese
• sweetener to taste ( I use about 2 tablespoons.)
• Highkey low carb cookies to use as pie crust or you can also use your favorite pie crust.

Instructions

Combine all ingredients and you can either eat like a dessert fluff or add it on your favorite pie crust. Be sure to chill for a few hours before serving.

Ingredients

• 3-4 cups fresh broccoli
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 packet ranch seasoning

Instructions

Preheat the oven to 400 degrees

In a medium size sauce pan heat the two tablespoons of butter over medium heat.

Melt butter and add flour, stir lightly.

Slowly pour in the chicken broth while stirring. The mixture will thicken as it cooks. Be sure you continue to stir so it does not have clumps.

Add in the sour cream, cheese, and ranch. Stir well and set aside.

Spray baking dish with cooking spray and add broccoli.

Pour the Cheddar Ranch Sauce over the broccoli slowly. The sauce will work its way to the bottom layer as it cooks.

Cover dish and let it bake 30 minutes. Remove the cover the last 10 minutes.

This recipe came from Maebells.com. It is originally made with potatoes and that way is delicious also but I tried to lighten this recipe up by using broccoli.