Keto Crispy Reuben Roll-Ups

 

🍀 Lucky enough to love a Reuben… but not the carbs? We’ve got you covered.

This St. Patrick’s Day, skip chasing the pot of gold at the end of the rainbow and go straight for something even better—crispy, cheesy, keto-friendly goodness. Because let’s be honest… luck is great, but melted Swiss cheese is reliable. 😌🧀

Ingredients:

• • 2 cups shredded Swiss cheese 
• • 1/2 pound sliced corned beef deli meat 
• • 1 cup sauerkraut 
• • 1/4 cup mayonnaise
• • 1 tsp Worcestershire sauce
• • 1 1/2 tbsp sugar-free ketchup
• • 2 tsp Swerve confectioner’s sugar substitute
• • 1 tbsp horseradish sauce
• • 1 pinch paprika

Instructions:

Preheat oven to 400°F.

Arrange cheese into 8 circles on a parchment-lined baking sheet (you may need two sheets).

Bake 6–8 minutes, until edges are browned and crispy.

Mix all dressing ingredients while cheese bakes.

Let cheese cool for 1 minute after removing from oven.

Add corned beef, sauerkraut, and a drizzle of dressing to each circle.

Quickly fold before the cheese hardens.

Let cool until crispy, then serve and enjoy!

Crispy. Tangy. Cheesy. Basically everything your taste buds wished for when they found out “green beer” isn’t a food group. 

Crispy Air Fryer Cod

 

Ingredients

• 2 cod fillets (about 6 oz each)
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Lemon wedges (optional)

Instructions

Preheat air fryer to 400°F (200°C) for 3 minutes.

Pat dry cod fillets and brush with olive oil.

Season with paprika, garlic powder, salt, and pepper.

Air fry at 400°F for 8–10 minutes, until flaky and internal temp reaches 145°F (63°C).

Serve with a squeeze of lemon. 

Pour cream of mushroom soup over raw ground beef, along with 4 ingredients, into slow cooker for a hearty casserole that’s the one everyone asks for

 

This slow cooker Amish-style Yumasetti is the kind of simple, stick-to-your-ribs casserole that has shown up at church basements and small-town potlucks across the Midwest for generations. It starts just the way I watched my mother do it on busy farm days: raw ground beef in the crock, a can of cream of mushroom soup poured right over the top, then just four more pantry staples to round it out. Everything cooks together low and slow into a creamy, hearty tangle of noodles and beef that feels like a warm hug after a long day. It’s the easy, no-fuss casserole that somehow always ends up being the one everyone asks for.

Serve this slow cooker Yumasetti straight from the crock on sturdy dinner plates or in wide bowls, with a simple green salad or a side of buttered peas or green beans to cut through the richness. Warm dinner rolls or slices of soft white bread are perfect for soaking up the creamy sauce at the bottom of the plate. A little black pepper at the table and maybe a sprinkle of parsley, if you have it, are all it needs. It travels well, so it’s a good choice for potlucks or taking to a neighbor who needs a comforting meal.

Slow Cooker Amish Yumasetti Casserole

Servings: 6

Ingredients

1 1/2 pounds raw ground beef (80–85% lean)

1 can (10.5 ounces) condensed cream of mushroom soup

2 cups beef broth (or water plus bouillon)

8 ounces uncooked wide egg noodles

1 cup sour cream

1 cup shredded cheddar cheese

Directions

Spray the inside of a 5- to 6-quart slow cooker lightly with cooking spray or rub with a bit of oil to help with cleanup.

Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with your fingers or a spoon so it’s in small chunks and covers the bottom in a fairly even layer.

In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until fairly smooth. It doesn’t need to be perfect, just well combined so the soup loosens into a pourable sauce.

Pour the cream of mushroom soup mixture evenly over the raw ground beef in the slow cooker, making sure the beef is mostly covered. Do not stir; letting it sit in layers helps the beef cook gently and keeps the noodles from sinking too soon.

Cover the slow cooker with the lid and cook the beef and soup mixture on HIGH for 2 to 2 1/2 hours, or on LOW for about 4 hours, until the ground beef is cooked through and the mixture is hot and bubbly around the edges.

Once the beef is cooked, give the mixture a good stir, breaking up any larger pieces of meat and mixing the sauce and beef together. Taste a small bit and add salt and pepper if needed, keeping in mind the soup and cheese will both add salt.

Stir in the uncooked egg noodles, pressing them down gently so they are mostly submerged in the creamy beef mixture. Try to keep the noodles in an even layer so they cook at the same rate.

Re-cover the slow cooker and cook on HIGH for 20 to 30 minutes, or until the noodles are just tender but not mushy. Lift the lid once or twice to gently stir and press any dry noodles down into the liquid so they soften evenly.

When the noodles are tender, turn the slow cooker to LOW or the KEEP WARM setting. Gently stir in the sour cream until the sauce is smooth and creamy, then sprinkle the shredded cheddar cheese evenly over the top.

Cover and let the cheese melt for about 5 to 10 minutes. Once the cheese is melted and the casserole is creamy and thick, give it a gentle stir if you like a more blended casserole, or leave the cheesy layer on top for a more traditional look.

Serve the Yumasetti hot, straight from the slow cooker, making sure each serving has a good mix of beef, noodles, and sauce. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently with a splash of broth or milk if they seem too thick.

Variations & Tips

For a more traditional Amish-style touch, you can swap half of the sour cream for cottage cheese, stirring it in at the same time as the sour cream for extra body and a bit of tang. If your family likes a little onion flavor, add 1 teaspoon of onion powder or 1/2 cup of very finely minced onion on top of the raw beef before you pour on the soup mixture. To sneak in some vegetables, scatter 1 to 1 1/2 cups of frozen peas and carrots or mixed vegetables over the cooked beef mixture just before you stir in the noodles; they’ll heat through as the noodles cook. For a milder, creamier casserole, use a mild Colby or Monterey Jack cheese instead of cheddar. If you prefer to trim the fat a bit, you can use leaner ground beef and low-fat sour cream, though the texture will be slightly less rich. To prevent overcooked noodles on busy days, you can par-cook the noodles on the stovetop until just shy of al dente, then stir them in during the last 10 to 15 minutes of slow cooking, adding a splash more broth if the casserole seems too thick. This recipe also adapts well to different slow cooker sizes—if your cooker runs hot or is larger than 6 quarts, keep an eye on the noodles and check them early so they don’t overcoo

Put raw chicken breasts in the crock pot, top with blocks of cream cheese

 

This three-ingredient slow cooker cream cheese chicken is one of those almost embarrassingly easy recipes that still feels like comfort food made from scratch. It’s a modern, shortcut cousin of classic Midwestern “creamy chicken” casseroles and church-potluck dishes that relied on pantry staples and long, gentle cooking. Here, the slow cooker takes over the work, turning boneless chicken into something tender and shreddable, while cream cheese and a seasoned sauce base melt together into a velvety, tangy gravy. It’s the kind of recipe you pull out on a busy weeknight or a cold Sunday afternoon when you want something cozy, forgiving, and reliably crowd-pleasing—without having to hover over the stove.

This creamy chicken is wonderfully versatile. Spoon it over a bed of hot egg noodles or mashed potatoes if you’re in the mood for something classic and cozy. Steamed white or brown rice works nicely when you want to keep things simple, and buttered toast or toasted ciabatta makes a great base if you like a slightly rustic, open-faced sandwich. On the lighter side, you can serve it with roasted green beans, a crisp green salad with a tangy vinaigrette, or simply some steamed broccoli to balance the richness. It also tucks beautifully into soft dinner rolls or brioche buns for easy sandwiches—add sliced pickles or a bit of coleslaw for contrast.

3-Ingredient Slow Cooker Cream Cheese Chicken

Servings: 6 servings

Ingredients

2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs

1 (8-ounce) block cream cheese, softened or cut into cubes

1 (10.5- to 15-ounce) can condensed cream of chicken soup or ranch-flavored sauce (such as condensed cream of chicken with herbs or a ranch cooking sauce)

Directions

Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.

Layer the chicken: Place the boneless, skinless chicken breasts or thighs in an even layer in the bottom of the slow cooker. If some pieces overlap slightly, that’s fine; they’ll shrink a bit as they cook.

Add the sauce base: Pour the condensed cream of chicken soup or ranch-flavored sauce evenly over the chicken, using a spatula to spread it so most of the chicken is coated. There’s no need to add extra liquid; the chicken will release juices as it cooks.

Add the cream cheese: Place the cream cheese on top of the sauce. If you cut it into cubes, scatter them evenly over the surface; this helps it melt more smoothly during cooking.

Cook on low or high: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork. Slow cookers vary, so start checking toward the earlier end of the time range.

Shred the chicken: Once the chicken is cooked through and tender, turn off the heat or switch the slow cooker to WARM. Use two forks to shred the chicken directly in the slow cooker, breaking it into bite-sized pieces.

Stir until creamy: Stir the shredded chicken thoroughly into the melted cream cheese and sauce until everything is well combined and smooth. If the mixture seems too thick for your liking, you can thin it with a splash of milk, chicken broth, or even a bit of pasta cooking water if you’re serving it over noodles.

Taste and serve: Taste the sauce and adjust if needed with a pinch of salt or freshly ground black pepper, depending on how seasoned your soup or sauce base is. Serve the cream cheese chicken hot over your choice of noodles, rice, potatoes, or bread.

Variations & Tips

Because this recipe is intentionally minimalist, it’s easy to customize. For a bit more flavor complexity without adding much effort, you can sprinkle in dried herbs—such as thyme, parsley, or Italian seasoning—along with the soup. If you like a more pronounced tang, add a spoonful of ranch seasoning or a splash of buttermilk at the end to brighten the richness. For a slightly lighter version, use reduced-fat cream cheese and a lower-sodium condensed soup; the texture will still be creamy, though a touch less decadent. You can also swap the cream of chicken soup for cream of mushroom or cream of celery to change the flavor profile, or use boneless, skinless chicken thighs if you prefer a richer, more forgiving cut that stays especially moist. To turn this into a more complete one-pot meal, stir in a bag of thawed frozen mixed vegetables or frozen peas during the last 30 minutes of cooking so they warm through without overcooking. Leftovers keep well in the refrigerator for several days and reheat nicely on the stovetop or in the microwave; if the sauce thickens too much, simply loosen it with a splash of broth or water while reheating.

Pour canned diced tomatoes

 

This little slow cooker chicken goulash is what I reach for on the days when my mind is blank, the pantry is thin, and I still want something warm on the table.

It’s a simple, 5-ingredient supper that would’ve fit right in on my grandmother’s farm during the Depression years—stretching a couple of chicken breasts with canned tomatoes and pantry staples. You just lay the raw chicken in the slow cooker, pour canned diced tomatoes over the top with three more humble ingredients, put the lid on, and let time and low heat do the rest.

Slow cooker chicken goulash ingredients on a country kitchen counter

It’s not fancy, but it’s comforting, thrifty, and dependable, the way old Midwestern kitchen standbys always were.

I like to spoon this saucy chicken goulash over hot buttered egg noodles or plain boiled potatoes, the way my mother did to make every bit of the tomato gravy count. White rice works just as well if that’s what you keep on hand. Add a simple side of green beans, peas, or a tossed salad for a bit of color, and maybe a slice of buttered bread to mop up the juices.

It’s the kind of meal that doesn’t need much fuss—just a sturdy plate and a quiet evening.

Bowl of chicken goulash over buttered noodles

Slow Cooker 5-Ingredient Chicken Goulash

Servings: 4

 

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)

1 can (14.5 ounces) diced tomatoes, with their juices

1 small onion, finely chopped (about 1 cup)

1 teaspoon salt

1 teaspoon sweet paprika (or regular paprika)

Seasoned chicken in slow cooker before cooking

Directions

Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.

Scatter the chopped onion evenly over and around the chicken breasts.

Sprinkle the salt and paprika over the chicken and onions.

Pour the entire can of diced tomatoes, with all their juices, evenly over the chicken and onions in the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

Chicken goulash being shredded in the slow cooker

Once cooked, use two forks to shred the chicken right in the slow cooker, stirring it into the tomato and onion mixture to make a chunky, saucy goulash.

Taste and add a pinch more salt if needed. Serve the chicken goulash hot over noodles, potatoes, or rice, spooning plenty of the tomato gravy over each serving.

Variations & Tips

For a bit more old-fashioned goulash flavor, add up to 1/2 teaspoon black pepper and a small pinch of sugar along with the salt and paprika to soften the tomato’s sharpness, the way many Midwestern cooks did. If you have it on hand, a clove of minced garlic or 1/2 teaspoon garlic powder can go in with the onions for deeper flavor.

To stretch the meal, stir in a drained can of beans (such as kidney or navy beans) or a cup of cooked elbow macaroni during the last 20 to 30 minutes of cooking. If your budget allows, finish the goulash with a spoonful of sour cream stirred into each bowl just before serving for a creamy touch.

Rustic serving of chicken goulash with potatoes and green beans

You can also swap the chicken breasts for boneless, skinless chicken thighs; they stay very tender and are often more economical. Leftovers reheat well and can be tucked into soft rolls for a simple next-day sandwich.

My uncle drove two hours just

 

This southern 4-ingredient creamed corn is the kind of dish people will drive hours for—my own uncle has, more than once. It’s rich, buttery, and just sweet enough, with tender corn kernels nestled in a thick, pale yellow cream sauce. This style of creamed corn comes from simple Southern cooking, where a few pantry staples are coaxed into something that tastes like it took all day. It’s the perfect side when you’re short on time but still want that made-from-scratch comfort on the table.

Serve this creamed corn warm in a favorite patterned serving bowl alongside roast chicken, meatloaf, ham, or grilled pork chops. It’s wonderful with mashed potatoes, green beans, or a simple salad to balance the richness. For a bigger family spread, pair it with cornbread or dinner rolls to soak up the buttery cream sauce. Leftovers reheat nicely and can be spooned over baked potatoes or rice for an easy next-day side.

Southern 4-Ingredient Creamed Corn

Servings: 6

Ingredients

4 cups frozen corn kernels (about 20 ounces)

1 cup heavy cream

1/2 cup (1 stick) unsalted butter, cut into pieces

1/4 cup granulated sugar

Directions

Add the frozen corn, heavy cream, butter pieces, and sugar to a medium saucepan.

Set the pan over medium heat and stir gently as the butter melts, making sure the sugar dissolves and the corn is coated in the creamy mixture.

Once the mixture starts to bubble around the edges, reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring every few minutes so nothing sticks to the bottom.

As it simmers, the sauce will thicken and turn a rich, pale yellow, with the corn kernels swimming in a buttery, sweet cream. If it ever looks like it’s boiling too hard, turn the heat down a bit more.

When the creamed corn is thick and silky and the corn is tender, remove the pan from the heat. Let it sit for 3–5 minutes; it will thicken just a touch more as it cools.

Taste and adjust sweetness if needed by adding a tiny pinch more sugar, then spoon the creamed corn into a patterned serving bowl and serve warm.

Variations & Tips

For a slightly less sweet version, reduce the sugar to 2–3 tablespoons and taste as you go; this can be helpful if you have family members who don’t love sweetness in their sides. If you’re cooking for picky eaters who prefer a smoother texture, lightly mash a portion of the corn in the pot with the back of a spoon or a potato masher before serving—this makes the sauce even creamier without adding more ingredients. To stretch the recipe for a crowd without changing the core flavor, you can stir in up to 1/4 cup of milk near the end if it gets too thick; just simmer a minute or two to bring it back together. For a subtle savory twist that still feels family-friendly, add a small pinch of salt and black pepper at the table so everyone can season their own bowl. If you like a touch of color, sprinkle chopped chives or parsley over just a few servings instead of the whole dish, which keeps it simple for those who like it plain. Leftovers can be cooled, refrigerated, and gently reheated on low heat with a splash of cream or milk to loosen the sauce back to that rich, spoonable consistency.

My grandmother used to make this budget-friendly dinner every spring. Just 4 ingredients and

 

Every spring when the weather finally started to warm up in the Midwest, my grandmother would celebrate with a big batch of what she called her “poor man’s ribs.” They were simple, budget-friendly, and made right in the slow cooker so she could spend time outside instead of hovering over the stove. This version sticks closely to her spirit: just 4 ingredients, a pack of economical country-style pork ribs, and a long, low cook that leaves the meat so tender it practically falls off the bone. It’s the kind of no-fuss, set-it-and-forget-it recipe that fits perfectly into a busy workday but still feels like a cozy, homey dinner at the end of it.

These slow cooker poor man’s ribs are perfect piled over creamy mashed potatoes, buttered egg noodles, or a scoop of rice to catch all that extra saucy goodness. I like to add a simple side of steamed green beans or a bagged salad to keep things easy on a weeknight. In true Midwestern fashion, you can also serve them with coleslaw and cornbread for a more cookout-style plate, even if you never touch the grill. Leftovers reheat well and make great sandwiches on toasted buns with a few pickle slices on the side.

Slow Cooker 4-Ingredient Poor Man's Ribs

Servings: 6

Ingredients

3 to 4 pounds bone-in country-style pork ribs

1 large yellow onion, thinly sliced

1 bottle (18–20 ounces) barbecue sauce

1/2 cup cola or root beer (not diet)

Directions

Lightly spray the inside of a large slow cooker with nonstick cooking spray for easier cleanup.

Scatter the thinly sliced onion evenly over the bottom of the slow cooker to create a bed for the ribs.

Pat the country-style pork ribs dry with paper towels and trim any large, excess pieces of fat if desired. Arrange the ribs in a single layer (or slightly overlapping) on top of the onions.

In a medium bowl or large measuring cup, stir together the barbecue sauce and cola or root beer until smooth and combined.

Pour the barbecue sauce mixture evenly over the ribs, lifting them slightly with a spoon or tongs so the sauce can run underneath and coat everything. Make sure the onions are mixed into the sauce a bit—they’ll soften and melt into the glaze as it cooks.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the ribs are very tender and the meat is beginning to fall off the bone when gently pulled with a fork.

Once done, carefully remove the ribs with tongs or a slotted spoon—they’ll be very tender—letting any excess sauce drip back into the slow cooker. Stir the onions into the sauce so they’re well coated.

Serve the ribs hot, spooning plenty of the rich, dark red barbecue-onion sauce over the top. If desired, you can skim off any excess fat from the surface of the sauce before serving.

Variations & Tips

If you prefer a little heat, use a spicy barbecue sauce or add a pinch of crushed red pepper flakes into the sauce mixture before pouring it over the ribs. For a smokier flavor, choose a hickory or mesquite-style barbecue sauce, or add a tiny splash of liquid smoke (just remember that would technically add an extra ingredient). You can swap the cola or root beer for Dr Pepper or another dark soda you have on hand; each one gives a slightly different sweetness. To make cleanup even easier, use a slow cooker liner. If you like a thicker, stickier glaze, transfer the cooked ribs to a plate and pour the sauce and onions into a saucepan; simmer on the stove for 5 to 10 minutes to reduce before spooning it back over the meat. Leftovers keep well in the fridge for up to 3 days and can be shredded and mixed with the sauce for sandwiches, baked potatoes, or quick rice bowls on busy nights.