Low Carb Beef and Bacon Stuffing

Move over stove top! I'm giving your high carb stuffing a run for it's money. Sure my stuffing doesn't have dried old bread or sugar in it. Wait, I guess that makes mine better and healthier, not to mention more delicious than yours! Ha!

Directions:

2 lbs lean ground beef
1/2 lb bacon chopped
1 large or two medium stalks of celery, chopped
2 green onions including the green part, chopped
2 tbsp bell pepper, chopped
1/2 cup chicken stock
1/2 tsp poultry seasoning
1/2 tsp dried sage
1 tsp onion powder
1 tsp parsley
salt and pepper to taste


Directions:


1. In a large pan cook bacon until crispy. Drain and set aside.
2. In the same pan add ground beef and cook until browned, drain
3. Add the celery, onion, bell pepper, and bacon. Cook for 5 minutes or until veggies are soft.
4. Add poultry seasoning, sage, onion powder, and parsley. Taste and season with salt and pepper if needed.
5. Add the chicken stock and cover. Cook for 10 minutes.
6. I like to bake my stuffing alongside the turkey, but you don't have to. I just think it gives it a better flavor and texture. You can also stuff your turkey with this stuffing mixture if you wish.
7. I placed the stuffing in a pan and covered with foil. Baked it for 40 minutes at 325.

This recipe yields 8 servings

0.5 Net carbs per serving

100 Thanksgiving Recipes

source

I would like to apologize to my readers for not posting in a while, but I have been a little sick. I think it's due to the change of weather here in Texas.
I'm sure everyone is busy planning and shopping for their Thanksgiving dinners. Hopefully most of you, like me, anticipate staying on plan this Thanksgiving.

I already have some recipes planned for Thanksgiving, including an herb roasted Turkey breast, beef and bacon stuffing, some form of cheesy cauliflower, green bean casserole, and possibly mini pecan pies or pumpkin pie.

In the meantime here's a helpful link with 100 low carb holiday recipes. enjoy!

Adriana's Texas Brisket

Being a Texas girl , I love brisket! But I can't always have it because of the carb count and because who has the time to smoke it for hours and hours! This version I came up with is cooked in the oven. I bought a large brisket and cut it into 2 pound sections, that way I can cook up a batch and not have to wait 12 hours for it to cook and not have a years worth of leftovers.

Please note this recipe can definitely be doubled or tripled which I recommend because even non low carbers will love it!

Ingredients:

A 2 lb piece of brisket
Salt and pepper to taste
Adriana's Brisket Rub (recipe follows)
1 batch of Adriana's Low Carb BBQ Sauce

Directions:
1. Preheat oven to 250 F
2. Season the brisket with salt and pepper to taste.
3. Rub all over with brisket rub and place in a roasting pan or any other deep pan.
4. Cover pan with foil. And place pan in the oven.
5. Cook for 3 hours at this temperature without opening the oven door or removing the foil.
6. After 3 hours take the brisket out of the oven. It should be very tender. Drain any grease in the pan and slice brisket against the grain. place the brisket slices back in the pan and cover with BBQ sauce.
7. Bake uncovered for another 30 minutes.

Serve with my low carb coleslaw, sliced pickles, and onions


*** A few tips about cooking brisket:
1. It is best if your brisket is at room temperature before it goes in the oven.
2. Cooking it on low for a long time ensures you will get a tender ,juicy brisket. In the past I have made the mistake of cooking it on high for a short time and it came out incredibly tough. So make sure you have the time to set it to cook for 3 hours.
3. I have also tried cooking it in the crockpot and it has never come out as good as it does in the oven.
4. I don't like to trim the fat off the brisket because it bastes the meat as it cooks. If you'd like you can trim it after it cooks.

I got 4 large servings of brisket out of this recipe.



Adriana's Brisket Rub

For a 2 pound brisket

1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/2 tsp cumin
1 tsp liquid smoke

Mix all of these ingredients in a little bowl. It will be kind of a moist rub. And rub it all over the brisket before cooking.

Recipe can be doubled or tripled depending on the size of your brisket.

Adriana's Low Carb Coleslaw

I've never been a huge coleslaw fan. I mean I did like it and eat it once in a while from fast food chicken places, but I had never made it at home. With this recipe I have to say i've made it at least 5 times in the past month. My mom loves it and even a few friends who "hate" coleslaw have requested specifically that I make it. It's definitely better than any coleslaw ive tried and I hope you'll like it too!

Ingredients:

1/2 small head of cabbage, finely chopped
1 small carrot shredded
1/4 cup mayonnaise
3 tbsp sour cream
1 tsp yellow mustard
2 tbsp heavy cream
1 tbsp + 1 tsp apple cider vinegar (I like it tangy, but you could add a tsp at a time to the sauce and see how you like it best)
1 tbsp + 1 tsp sweetener (I used a total of 2 drops of liquid Splenda)


Directions:

1. In a medium bowl mix the mayo, sour cream, mustard, apple cider vinegar, Splenda and heavy cream.  (Some celery seed would be nice in here too but I didn't have any)
2. Taste the sauce and see if it's sweet enough or tangy enough for you.
3. Add the shredded cabbage and carrot and mix.
4. Chill before serving


*** Please note:
Carrot is definitely NOT induction friendly but the good news is you can still have this coleslaw on induction, just leave the carrot out and make it exactly the same way.

Leftovers taste great!

Recipe can be doubled.


This recipe yields 6 servings of approximately 1/2 cup each

Net carbs per serving: 2.8

Comforting Ground Beef and Cabbage Casserole

This recipe is based on a post at LowCarbFriends.com by a wonderful girl named Jenn. I made some changes to suit my tastes and what I had on hand. It's a really good casserole and it makes alot! It's also great as leftovers the next day.

Ingredients:

2 pounds ground beef

1/4 small onion chopped

1/2 small head of cabbage shredded

1.5 cups Heinz reduced sugar ketchup

2 cups cheddar cheese shredded

2 tsp garlic powder

2 tsp onion powder

salt and pepper to taste

Directions:

1. Brown ground beef in a pan until cooked through. Drain

2. Add onion, garlic powder, and onion powder. Cook for 5 minutes

3. Remove from pan and set aside.

4. Add cabbage to pan and saute until soft

5. In a large bowl, mix ground beef mixture, cabbage, low carb ketchup, and 1 cup of cheddar cheese.

6. Spread in a 9x13 pan and top with remaining 1 cup of cheese.

7. Bake at 350 F for 25 minutes until hot and bubbly.

This recipe yields 9 large servings at 5.25 Net carbs each.

Three Cheese Enchilada Bake

I had been in the mood for comfort food and I sure found it in this super cheesy Mexican bake. Perfect for the chilly weather ahead. Enjoy!

Ingredients:

1.5 lbs ground beef

2 tbsp chopped onion

2 tbsp chopped bell pepper

1 14 oz can Hatch 5 pepper enchilada sauce

1 8 oz pckg of cream cheese

1 egg

1 1/2 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp chili powder

1 cup muenster cheese shredded

1/2 cup cheddar cheese shredded

salt and pepper to taste

Directions:

1. Brown ground beef in a pan until cooked. Drain

2. Add 1 tsp garlic powder, onion powder, cumin, chili powder, salt and pepper to taste and cook for 5 minutes.

3. Add chopped onion and pepper and cook until soft about another 5 minutes.

4. Add the can of enchilada sauce and simmer until heated through.

5. In a separate bowl combine the cream cheese, egg and the remaining 1/2 tsp of garlic powder.

6. In an 8x8 pan layer ground beef mixture, cream cheese mixture, and cheeses until you run out and finishing with the cheese.

7. Bake at 350 F for 25 minutes until cheese is melted and bubbly.

*** I used the Hatch 5 pepper enchilada sauce because it had no added sugars and it had delicious flavor! Please feel free to use another brand of enchilada sauce or even make your own.

The sauce has 3 g net carb per 1/4 cup. The entire can adds 21 carbs to the recipe.

This recipe yields 9 medium servings or 6 large servings.

Net carbs per slice if cut into 9 pieces:  4.28

Net carbs per slice if cut into 6 pieces:  6.42

Jalapeṅo Poppers!

Jalapeṅo Poppers are one of my favorite snacks/appetizers. A spicy pepper stuffed with gooey cheese and wrapped in bacon? What's not to love!

I usually cut them in half, stuff them, and wrap them that way, but today I had a different idea. Stuffing the pepper while it is still whole! I also did a combination half stuffed with cheddar, half stuffed with cream cheese! Mmmmmmmm! I just tasted one and it was very spicy just the way I like them and filled with gooey deliciousness!

Ingredients:

10 whole jalapeṅo peppers
3 oz cream cheese (I used Philadelphia)
3 oz cheddar cheese cut into thick cubes
10 slices of bacon

I like to parboil the peppers before I stuff them and wrap them because that makes the pepper softer then when you just wrap and bake. This step is optional, but it also helped the seeds of the peppers come out easier.

If you are going to parboil them fill a medium sized pot with water 3/4 of the way throw the peppers in and let them boil for about 10 minutes. *warning if your peppers are hot you will notice it while they're boiling cuz they'll smell hot!
After 10 minutes drain them and pat them dry. When they are cooled to the touch make a slit on the top from the stem to the end of the pepper. Please be careful when handling the seeds of the pepper. I recommend wearing gloves if possible. If you don't just be careful and whatever you do don't touch your eyes!
I used a 1/2 teaspoon from my measuring set to scoop the seeds out and it was perfect sized. Here's a picture of what the pepper will look like after the seeds are removed.

Stuff 5 of the peppers with the cubes of cheddar and the other 5 with the cream cheese. I used the same 1/2 teaspoon to stuff the cream cheese into the peppers.

Take a bacon strip and wrap one around each pepper. They should look like this.

I broiled them in the oven on Low setting for 6 minutes on each side.  That's how my oven is it only has a high or low option. I placed them in the middle rack though because if you put them too close to the top they'll burn.
That's all it takes to make this delicious appetizer or snack! If you have leftovers don't worry they reheat well!
Here's a picture of the inside of the pepper Mmmmmmmmm!

Carb counts from fatsecret.com:

Entire batch Net carbs: 10

Net carbs per pepper: 1