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Stove-top Low Carb Pizza Casserole

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I’m a big fan of pizza, but my gut is not a big fan of the dough. So I make this low carb casserole, that gives me some of the pizza flavor, without the nasty side-effects. It’s quick, easy, and delicious!

Stove-top Low Carb Pizza Casserole
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You can certainly eat this with your hands, but it'll be a little messy. There's no crust, but the flavor satisfies my "pizza tooth" every time. I use frozen peppers and onions, to make things easier.
Servings Prep Time
4 5
Cook Time
15
Servings Prep Time
4 5
Cook Time
15
Stove-top Low Carb Pizza Casserole
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You can certainly eat this with your hands, but it'll be a little messy. There's no crust, but the flavor satisfies my "pizza tooth" every time. I use frozen peppers and onions, to make things easier.
Servings Prep Time
4 5
Cook Time
15
Servings Prep Time
4 5
Cook Time
15
Ingredients
Servings:
Instructions
  1. Brown the ground beef over medium heat.
  2. While the beef is browning, cut the pepperoni up into small pieces, if needed. I usually get the Applegate brand, which has very large slices, and they do need to be cut into quarters.
  3. When the beef is browned, add the peppers, onions, diced tomatoes, pepperoni, garlic, and most of the Pizza Sauce Seasoning. Also add salt to taste. Mix well, and then cover and allow to simmer until the peppers and onions are cooked.
  4. Uncover and sprinkle all of the cheese on top. Sprinkle the rest of the Pizza Sauce Seasoning on the cheese, and then replace the cover. Allow to simmer until the cheese has melted.
  5. Serve in a bowl by itself, or over some lettuce or spiralized vegetables, and enjoy!
Recipe Notes

If you don't have Pizza Sauce Seasoning, you can use the component herbs and spices instead: oregano, onion, garlic, black pepper, fennel, basil, and thyme.

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Faux “Arroz” con Pollo

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This is another Cuban favorite. I grew up eating Arroz con Pollo, and loving every single bite. When I was in college, the “real” version of this was a favorite of many of my friends. This version is lower carb, thanks to the swap of cauliflower for rice. My version isn’t quite like the original I grew up with, but it’s darn tasty, and it’s paleo! Plus it’s darn pretty, with the yellow from the turmeric or saffron, and the red from the bell peppers.

 

 

Faux "Arroz" con Pollo
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Servings
8
Servings
8
Faux "Arroz" con Pollo
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Servings
8
Servings
8
Ingredients
Chicken
Everything Else
Servings:
Instructions
  1. Sprinkle salt and pepper on the chicken.
  2. Heat oil in a Dutch oven or large pot over medium heat. When the oil is hot, add enough chicken to cover the bottom. Sear each side about 5 minutes (until it starts to brown), and remove from pot. Repeat until all of the chicken is cooked.
  3. Add the onion, green bell pepper, diced half of the red bell pepper, and garlic to the remaining oil in the pot. Cook until the vegetables are soft.
  4. Add the rest of the ingredients, except the sliced red bell pepper, to the pot, mix well, and bring to a boil. Reduce heat to low, add the remaining red bell pepper, and cook covered for 15.
  5. Remove cover, and cook another 15 minutes on low.
  6. Serve and enjoy! This is a hearty main dish on its own, but it's also great served with a salad.
Recipe Notes

If you're allowed to have peas, use those instead of the cut green beans to make this dish a bit closer to the Cuban original.

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Chocolate Bacon Chili

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Yeah, I went there. What’s better than chocolate chili? Chocolate chili with some bacon!Yeah, I went there. What’s better than chocolate chili? Chocolate chili with some bacon!

Chocolate Bacon Chili
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Servings Prep Time
8 20 minutes
Cook Time
1 hour
Servings Prep Time
8 20 minutes
Cook Time
1 hour
Chocolate Bacon Chili
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Servings Prep Time
8 20 minutes
Cook Time
1 hour
Servings Prep Time
8 20 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Brown the ground beef in a large pot.
  2. Add the bacon, peppers, and onions to the pot. Cook until the bacon is browned, and the onions are translucent.
  3. Mix in the rest of the ingredients. Simmer for an hour, or until you just can't resist grabbing a bowl!
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Picadillo

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I grew up eating picadillo, ropa vieja, arroz con pollo, and many more Cuban treats. My goal is to create paleo versions of many of my favorite dishes from childhood. Thankfully, some of them, like picadillo, really don’t need any tweaking.

Picadillo
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This is a traditional Cuban dish. It's a simple, satisfying, and delicious, and goes great with plantains and cauliflower rice.
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Picadillo
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This is a traditional Cuban dish. It's a simple, satisfying, and delicious, and goes great with plantains and cauliflower rice.
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Ingredients
Servings:
Instructions
  1. Brown the ground beef in a large pot. I usually use a 12-quart stockpot for picadillo, because anything smaller tends to become too full to mix all of the ingredients without making a mess.
  2. While the beef is browning, dice the onion and green peppers.
  3. Once the beef is browned, you may drain it if desired. I usually leave the fat in because I get grass-fed beef, and it does add to the flavor.
  4. Add the diced onions, green peppers, tomato sauce, olives (drained; you don’t need the brine), raisins, cumin, garlic, pepper, salt, oregano, and vinegar to the pot of ground beef and mix well. You now have picadillo, which you can eat right away, or allow it to simmer for 30-60 minutes .
Recipe Notes

While this is tagged "chili," it's really not, but my friends refer to it as "Cuban chili," so thought I'd file it under that so they can find it 🙂

If you want to make this for 21-Day Sugar Detox, simply omit the raisins. You can add diced green apple instead, but it tastes great without any extra sweetness.

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About the Paleo Primate

I’m Chrissy Rey, and this is my blog. While I wear many hats in my day-to-day life, this blog is primarily about my journey towards great health and fitness.