PIN Pumpkin Apple Crumble to try it later.

It’s time to be cooking with pumpkin! So I’m reminding you about this Low-Sugar Pumpkin Apple Crumble for my Friday Favorites pick this week. This is definitely one of the favorite things I’ve made with pumpkin. The crumble dessert with apple and pumpkin was so good, and when I tested the recipe it was a hit with several family members who tried it!

And this interesting recipe can be made with fresh sugar pumpkin or butternut squash.  You might be surprised how much the butternut squash tastes like pumpkin when it’s cooked in a dessert!

This Pumpkin Apple Crumble can’t be completely low-carb or sugar-free because of natural sugar in the apples. But I bet this might not be as much of a splurge on carbs as you think. If you prefer a sugar-free dessert, check below for some sugar-free desserts with pumpkin. I hope you enjoy trying the pumpkin recipes!

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PIN the Greek Chicken Bowls to make it later!

Slow Cooker Greek Chicken Bowls are a recipe idea that shows my love for Cauliflower Rice used in a bowl meal! And I especially love it in this recipe where the cauliflower rice gets a flavor boost from lemony Greek chicken and a Greek salsa mixture. This is a perfect crock pot dish to start in the afternoon on a busy day.

The Greek chicken cooks in the slow cooker for about 3 hours on high. When it’s time for dinner you make the cauliflower rice, chop the Greek salsa ingredients, and assemble the bowl meal. You’ll love how the dressing from the Greek Salad topping flavors the cauliflower rice.

And you can also make this a cook-once/eat-twice slow cooker recipe. The leftover chicken from the first meal can be stored in the fridge for a few days.Then just reheat the chicken, chop up Greek salsa ingredients, and make cauliflower rice and you’ve got dinner again.

Or you can make this tasty Greek chicken in the Instant Pot if you prefer that. Whichever cooking method you choose, I hope you try this recipe soon!

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PIN Instant Pot Pumpkin Soup to try it later!

Instant Pot Pumpkin Soup is a pumpkin recipe that my niece and cooking assistant Kara and I both absolutely loved! For a long time neither of us were huge pumpkin fans. But for the last few years we’ve made a some pumpkin recipes we both really enjoyed. This recipe happened after I became intrigued with the idea of making creamy pumpkin soup in the Instant Pot!

Our first attempt was not a keeper, but we persevered! And we both absolutely SWOONED over the soup recipe I’m sharing with you here, and this savory pumpkin soup ended up being such a bit hit on the blog. Now I’ve made it quite a few times for friends, and my friends love it too!

And pumpkin season is here, so today I’m urging you to try this savory pumpkin soup if you’re even the slightest fan of pumpkin! This has a lot of lower-carb ingredients balancing out the pumpkin, so I bet it’s lower in carbs than you think. And the Instant Pot Pumpkin Soup recipe makes a big pot of soup, and I happily ate my leftovers two nights in a row and loved it each time! I hope you enjoy it too.

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My Favorite Pumpkin Recipes has sweet and savory options including desserts, soup, and chili recipes with pumpkin! And these ideas for using pumpkin are healthier than many other pumpkin recipes you might find around the web, enjoy!

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Today I’m sharing My Favorite Pumpkin Recipes! And pumpkin season is here, when many people enjoy cooking with pumpkin. I know how some people look forward to this season every year. For pumpkin lovers who want a treat, my pumpkin dessert recipes will be healthier options that are lower in carbs! And I have some favorite savory pumpkin recipes that I’m sharing as well.

For years I wasn’t much of a pumpkin fan. But now I’ve gotten on the pumpkin bandwagon a lot more. And I’ve enjoyed and shared pumpkin recipes that will be a treat for everyone who loves pumpkin! Whether you’re a big pumpkin fan or someone who just likes it occasionally, I hope you enjoy trying some!

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PIN Balsamic Butternut Squash with Rosemary to try it later!

Balsamic Butternut Squash with Rosemary has been one of my favorite fall and winter side dishes for many years! Butternut squash is something I learned to love at a young age from my grandmother Denny. She’d wrap the cut pieces of squash in foil and roast it on what she called a cookie sheet.

Then grandma would mash the squash with lots of butter, salt, and pepper. Of course that tasted great, and Grandma Denny made it often with the butternut squash from her garden.

Now I’d skip the foil and make this  easy roasted butternut squash on a baking sheet when the butternut squash craving hits me. And this easy Balsamic Butternut Squash never fails to please my tastebuds. Plus, this recipe is about as easy as it gets for a healthy side dish. I hope you try the recipe and love it like I do!

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PIN the Sheet Pan Sausage and Peppers to make it later!

Roasted Italian Sausage and Mini Peppers Sheet Pan Meal is a recipe that seems perfect for this time of year when you’re starting to use the oven. And if you know me (or have followed my blog for a while) you know how much I love the flavors in this easy dinner. Italian sausage and mini peppers are two ingredients I’ve used over and over on the blog!

I think this recipe for sheet pan sausage and peppers is about as easy as it gets for a quick low-carb dinner. And if you’re never tried cooking the mini sweet peppers, you’ll love how flavorful they get when they’re roasted! If you’re also a fan of these ingredients of mine, I hope you try this recipe!

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PIN Kale and Arugula Salad to make it later!

My fondness for salads with strongly-flavored greens paired with cheese is pretty well-documented on the blog. I’ve shown it with recipes like My Favorite Baby Arugula Salad, Arugula Salad with Feta, and Lemon Parmesan Kale Salad. So of course I love this Kale and Arugula Salad with Gorgonzola cheese!

But I know this salad with two types of greens and an assertive cheese may not be for everyone. You can make the salad with just one type of greens if you prefer, which is how I first made it when I created the recipe. But we loved the combination when we tested this new recipe with double greens. And dark leafy greens are loaded with health benefits!

For people who like these flavors this will be an extra healthy salad option that’s delicious and extra low in carbs! And personally I think Kale and Arugula Salad is a perfect side dish for a low-carb Fall meal!

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PIN the Pizza Stuffed Peppers to try them later!

Sausage and Pepperoni Pizza Stuffed Peppers have been such a hit on the blog. And if there’s one thing I know, it’s that many low-carb eaters crave dishes with pizza flavors! And so many people have enjoyed these stuffed peppers with pizza flavors that they seem perfect to feature for Friday Favorites this week!

My first version of this recipe had lovely green, yellow, and orange peppers. But when I made this again for better photos, I couldn’t find the longer colored peppers, so I had to use all red ones. But by all means, if you find large peppers that are different colors definitely use them.

And if you like pizza flavors but don’t want so many carbs, I hope you enjoy this pizza-flavored take on stuffed Peppers!

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PIN the Roasted Broccoli and Cauliflower to try it later!

This Roasted Broccoli and Cauliflower is a recipe that might remind you how I’m a huge fan of roasted vegetables. This site has plenty of options for broccoli and cauliflower roasted separately. But until I made this recipe, I’d never combined them in a roasted vegetable dish.

This roasted broccoli and cauliflower flavored with garlic and curry powder uses an interesting technique. The vegetables are slow roasted at a low temperature to create a side dish that’s loaded with flavor, and I loved the delightful addition of a squeeze of lime at the table! If you like these two vegetables and enjoy curry, I’d say this is a must-try side dish!

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Pin this Spicy Asian Chicken to make it later!

Today I’m reminding you about this absolutely delicious Spicy Asian Chicken that I think is perfect for a back-to-school dinner! And I promise the kids will love this chicken and they won’t guess it’s low in carbs. And you can make it less spicy if you’re cooking for kids.

My niece Kara and I experimented with several variations of this recipe, and this version was the winner! It’s made with strips of boneless, skinless chicken breasts and a sauce with Sugar-Free Apricot Preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, Chili Garlic Sauce, and Golden Monkfruit Sweetener or sweetener of your choice.

The sugar-free apricot preserves we used contain Splenda, but if you don’t want artificial sweeteners, just look for no-sugar-added apricot preserves instead. That change will make a sauce that’s slightly higher in sugar, but still pretty low in carbs. And either version will be delicious!

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