Delicious low carb homemade sour Joe filling baked over a simple almond flour “cornbread” crust produces a hearty comfort food casserole.
I cook the majority of our foods in a frying pan on the stove. I find it's one of the fastest ways to get dinner on the table. Although I have a great non-stick ceramic pan, I find myself reaching for my cast iron skillet again and again. I love to use it for casseroles with bread bases like my Mexican Cornbread Casserole. The Mexican casserole has an almond flour"cornbread" base topped with taco meat, cheese, and other yummy things. It is one of my family's favorite dinners.
I purchased my cast iron skillet at Target, but I have bought other cast iron pans from Amazon. A good cast iron pan can also be found at thrift shops and antique stores. Be sure to scour away any rust with steel wool before seasoning your pan.
Sloppy Joe Casserole Base
This sloppy Joe casserole begins with a mock keto cornbread base, which is made from eggs, cheese, and almond flour. Just a tiny sweet corn extract (found on Amazon) gives it an authentic cornbread flavor. The infusion is pricy, but it's lasted over a year since I only use it for cornbread.
If you're allergic to almond flour you might want to try this recipe for coconut flour cornbread I found on Google.
Keto Sloppy Joe Filling
I have an wonderful low carb sloppy Joe recipe I serve on low carb buns for the adults and routine buns for the kiddos. I flavor it with a little tomato paste, Worcestershire sauce and other ingredients that are common. Instead of brown sugar, I use Sukrin Gold that is a natural brown sugar alternative. I really like to use this sloppy joe recipe for sloppy Joe stuffed peppers. Talk about a great tasting meal!
To create this sloppy Joe filling for this casserole, cook ground beef. Then, saute with onions, garlic, bell pepper and remaining ingredients until the meat absorbs much of the liquid. Let the filling cool while you make the cornbread base. Spread the base into a cast iron skillet. Mix the sloppy Joe filling with cheddar cheese and lightly spoon it over the casserole base. Top with more cheddar cheese and bake.
I love how this recipe cooks in the skillet so no casserole dish is needed. The keto cornbread base gets golden brown and the flavorful ground beef and sauce absorbs into the base. It’s so great!
Serve the sloppy Joe casserole with a crisp green salad and you're good to go.
To re-heat, place a serving on a microwaveable place and top with a piece of waxed paper. Microwave at 30 second intervals until hot. Place a serving at a small baking dish, then sprinkle with a few drops of water and cover aluminum foil. Bake at 350 for 20 minutes or until hot.
Delicious low carb homemade sour Joe filling baked over an easy almond flour “cornbread” crust produces a hearty comfort food casserole. Keto and Gluten-free
Sloppy Joe Casserole Filling
- 1 recipe Homemade Sloppy Joes ((or your favorite recipe))
- 1 cup cheddar cheese ((1/2 mixed into satisfying afterwards and 1/2 for topping))
Low Carb Cornbread Base
- 1 cup part skim mozzarella shredded cheese
- 2 cups almond milk ((fluff up with whisk before measuring))
- 2 ounce cream cheese, softened
- 3 large eggs
- 1 tbsp baking powder
- 1/4 tsp Amoretti Sweet Corn Extract
Sloppy Joe Filling:
Make the sloppy Joe filing per instructions.
Preheat oven to 350 degrees F. Liberally oil or butter a 10-inch cast iron skillet.
Put the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor.
Spoon the batter into the prepared cast iron skillet and lightly spread evenly on the sides of the pan.
Top with the rest of the cheddar cheese and return to the oven until melted.
Allow the Sloppy Joe Casserole cool for 5 minutes before serving.
Serve with a crisp salad. Serves 8 net carbs each.
Refrigerate any leftovers and rewarm in the microwave or wrap in foil and rewarm in a 350 F oven.
You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
Easy Cioppino Seafood Stew
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.