Cauliflower Cream Cheese Spaghetti

Soooo as I was craving pasta and stuffing my face with a leftover donut as I was looking for something to make for dinner. I came across one of my favorite recipes, Baked Cream Cheese Spaghetti. Then I thought I should probably avoid the pasta and maybe find a substitute to keep it “Keto” friendly. A small miracle that I actually had fresh mushrooms on hand and also cauliflower. So that’s how a new recipe was born!

12oz spaghetti - I substituted for 1 head of cauliflower. I cut it larger so it didn’t get mushy.

1 28oz jar spaghetti sauce

1 lb ground beef

1 container fresh sliced mushrooms

1 tsp Italian seasoning- I didn’t have the official seasoning but used Oregano, basil, rosemary & onion powder. About a few shakes of each. See how precise my cooking is? Haha

1 clove garlic- I used 1 Tbsp minced garlic

8 oz cream cheese

1/2 cup parmesan cheese, grated- I just used Colby jack shredded cheese because I didn’t have parmesan.

1.) Preheat oven to 350 degrees. In a skillet, brown the ground beef until cooked, drain. Stir in mushrooms and spaghetti sauce. Set aside. If you like the mushrooms more cooked like I do, I let them cook with the beef until tender.

2.) Cook spaghetti or cauliflower, drain. Add the cream cheese, spices and garlic. Stir until cream cheese is melted. Make sure you really drain the cauliflower as it is more watery than spaghetti noodles. Mix sauce and meat mixture with the cauliflower.

3.) Lightly grease a 9X13 pan. Spread mixture in the pan, add cheese to the top. Cover with foil and bake for 45 minutes or until bubbly.

I would have loved to serve this with garlic bread but that is not Keto friendly and I didn’t have any on hand. This dish was even better a few days later warmed up for lunch!

Enjoy! Make sure you tag me on Instagram if you make any of my recipes! @ladyandredstyle

Tex-Mex Stuffed Peppers

As you know I do love cooking but I may love the “prep” time as much as I love the actual cooking! It is the time that I turn on some music, pour a glass of wine, and have a little me time. As a Mom, you have to take the me time wherever you can get it. Am I right??

I came up with another stuffed recipe awhile ago, Spinach Artichoke Stuffed Peppers and it is just as delicious! That was the plan this time but when I checked the expiration date on my spinach dip, it was expired by 3 months 😳 So…. I already had the turkey browning and had to improvise! It worked! If it wouldn’t have, McDonald’s always comes through! Haha


1lb ground lean turkey breast-brown in a skillet with 1 tsp minced garlic, salt & pepper to taste

1/2 block cream cheese- 4oz

1/2 cup or less of salsa- I used corn & black bean mild salsa from HyVee because my toddler doesn’t like spicy. You can use more salsa too, but I was watching the sugar content.

3 bell peppers- I used orange, yellow, and green peppers- cut stem out and clean insides of them out.

4oz shredded Colby jack cheese (or any cheese) I add most of it to the mixture, then top the peppers off before baking.

I am trying to still cook low carb so I did not add anything else, but I think you could add black beans, some veggie like corn or rice if you wanted to make more peppers.

Preheat the oven to 350 and I put them in a glass dish, covered with foil for 40 minutes or until pepper is cooked!

I hope you all enjoy and don’t forget to let me know if you added anything extra!! Follow along over on Instagram @ladyandredstyle

Red, White & Blue Crisp

This recipe was supposed to be just a rhubarb and strawberry crisp because I harvested my first years crop of rhubarb! Well it turns out that I didn't have regular oats or strawberries so I improvised coming up with a new recipe! I used to bake all of the time and loved it, the only part I don't love is cleaning up. But my husband and I had an understanding if he wanted the goods, he did the clean up ☺️ it worked for a long time until we both decided we needed to stop eating so unhealthy!

I do not claim this recipe as healthy by any means, but I did decrease the butter and sugar in a few areas and that has to count for something right? Then....I doubled the recipe for the topping or the "crisp" as you call it. But you don't have to do that at all, I just love that part!

This recipe makes 1 pie dish of crisp! The recipe below is not doubled so if you want to double the topping like I did, than just factor that in!


1/2 cup flour

1/2 cup brown sugar

1/2 cup oatmeal ( I have used both quick cooking and old fashion oats, as well as gluten free. All of them work great!)

2 tsp cinnamon

1/2 cup butter, softened not melted. If I double the topping mixture I only use 1 1/2 sticks not 2.

Measure out all toppings into a bowl, dry ingredients first, stir together. Then add in butter. I find it easier to crumble butter into dry mixture with my fingers. You just want to achieve that "crumble" texture. Set aside.


3 small apples, such as gala peeled and chopped into bit size pieces

1 cup chopped rhubarb

1 cup blueberries

1/4 cup sugar ( I use less if my apples are sweeter)

Mix fruit with the sugar and pour into glass pie dish. Add crumble to the top.


Bake at 350 degrees for 45-55 minutes depending on your oven! You want the fruit to be tender and the topping to be golden brown!


Serve warm with ice cream!

I think another great substitution for the rhubarb, since is seasonal, would be the bing cherries or of course strawberries! You can adjust your sugar ratio to how sweet your fruit is. The sweeter the fruit, the less sugar you will need!

I hope you enjoy and I always love hearing about and seeing your photos re-creating my recipes! Cheers friends!


Easy Crockpot Ribs

Easy Crockpot Ribs

I can't believe I haven't posted these yet because they are a staple in my household and they are so easy! Clearly, now is horrible timing to post recipes involving a crockpot after some guy name Jack died from it on a show called This is Us. But I don't watch the show so.....I know I know I swear I may be the only one! It's not that I don't like it, I just never got into it.

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