Category: Recipes

Low Carb Philly Cheese Steak Stuffed Peppers

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Serves 6

Calories  379

Net Carbs 8.7 grams

Fat 22.9 grams

Protein 32.7 grams

Ingredients

For the Onions

1 Tablespoon  olive oil

2 large  onions sliced about 1/2 inch thick

Salt

For the Peppers

6 small green  bell peppers, halved and seeded

1 Tablespoon olive oil

1 pound beef top sirloin steak, sliced very thinly against  the  grain

1 cup riced cauliflower

1 cup chopped tomatoes

Salt and red pepper flakes to taste

12 ounces mozzarella cheese

Instructions

Heat 1 Tablespoon olive oil til shiny and add onions and simmer slowly, stirring  occasionally,  for about 30 minutes to caramelize.

While onions cook, blanch peppers in boiling water for 2-3 minutes, drain on paper towels, pat dry and arrange in a 9×13 pan.

Heat the other Tablespoon of olive oil and cook the steak til golden brown, drain excess fat and transfer to plate.

Cook the cauliflower in the pan where the beef was cooked, until golden brown and add the beef, tomatoes and onions into the pan and sprinkle with salt and red pepper flakes and mix well.

Stuff the peppers and top with 1 ounce of cheese each. Bake until the cheese melts and the peppers are tender and then brown under broiler for about 2-3 minutes.

 

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Low Carb Chicken Pot Pie

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Serves 8

Calories 219

Net Carbs 3 grams

Fat 11 grams

Protein 24 grams

Ingredients

Filling

1 Tablespoon butter

1.5 pounds chicken breasts cut into cubes

4 ounces yellow onion, finely chopped

1/4 cup carrots, finely diced

1 clove garlic, crushed

1/2 teaspoon thyme

1 Tablespoon white wine vinegar

1 cup low sodium chicken broth

1/4 cup fresh or frozen peas, (no need to defrost)

1/2 cup heavy cream

1/4-1/2 teaspoon salt, (to taste)

1/4 teaspoon black pepper (to taste)

Topping

1 cup super fine almond flour

1 Tablespoon ground flax seeds

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1/4 teaspoon salt

2 Tablespoons butter, cut into large chunks

2 Tablespoons sour cream

1 egg white

Instructions

Preheat oven to 400F

Grease a 9 inch round baking pan.

Filling

Melt butter in a skillet. Add chicken and brown lightly on all sides.

Add onions and carrots to skillet. Sprinkle with salt and pepper and cook until onions begin to brown. Stir in garlic and thyme and cook 1 minute, stirring constantly.

Stir in vinegar and scrap up browned bits. When vinegar has almost completely evaporated, stir in broth.

Simmer until mixture thickens, about 15-20 minutes. You should be able to draw a line on the bottom of the pan and it won’t immediately fill in.

Once the broth has thickened, add heavy cream and peas. Simmer on low until thick and gravy-like. Season to taste with salt and pepper after tasting. The broth may make it salty enough.

Topping

Whisk together almond flour, flax seeds, xanthan gum, baling powder and salt.

Cut the butter in until the mixture appears mealy.

In a small bowl, whisk sour cream and the egg white together and then stir this mixture into the dry ingredients.

Gather mixture into ball and place on a piece of parchment paper dusted with almond flour.

Press or roll the dough into a circle about 8 inches in diameter.

Assemble

Pour filling into prepared baking dish.

Gently place dough over filling.

Bake for 10-12 minutes or until browned.

 

Low Carb Bacon Jalapeno Cheddar Soup

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Serves 5

Calories 522

Net Carbs 3 grams

Protein 19.4 grams

Ingredients

1/2 pound bacon

4 medium jalapeno peppers, diced

4 Tablespoons butter

3 cups chicken broth

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon celery seed

1/2 teaspoon cumin

3/4 cup heavy cream

8 ounces shredded cheddar cheese

Salt and pepper to taste

Cook bacon and reserve fat. Transfer bacon to paper towel to crisp.

Dice peppers after removing seeds. Season and cook the peppers in bacon grease until lightly browned. Remove from grease and place on top of bacon.

Put bacon fat, butter, broth and spices in another pot and simmer for about 15 minutes.

Blend all ingredients with an immersion blender. Once the fat and broth are emulsified, add cream and cheese and season with salt and pepper.

Add bacon and peppers into pot and simmer 5 minutes before serving.

Slow Cooker Low Carb Mexican Breakfast Casserole

Nutritional Info

Servings 10

Calories 284

Net Carbs 2 grams

Fat 23 grams

Protein 15 grams

Ingredients

12 ounces ground pork

1/2 teaspoon garlic powder

1/2 teaspoon coriander

1 1/2 teaspoon cumin

1 1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup salsa

10 eggs

1 cup heavy cream

1 cup pepper jack or Mexican blend cheese

Optional toppings: sour cream, avocado (not included in nutritional info)

Instructions

Brown pork til no longer pink.

Add seasonings and salsa.

In another bowl, whisk together eggs and cream.

Add pork to eggs, then add the cheese and stir.

Grease crock-pot and pour in mixture.

Cover and cook on high for 2 1/2 hours or low for 5 hours.

Mexican Cornbread

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Nutritional Info

Calories 427

Net Carbs 18.6 grams

Fat 29.7 grams

Protein 21.1 grams

Ingredients

1 pound 93% lean ground beef

Taco Seasoning to taste

1 cup almond meal

1 cup yellow corn meal

1 Tablespoon baking powder

1 teaspoon salt

1 cup milk

1/3 cup melted butter

1 large egg, beaten

2 green onions, chopped

1 jalapeno seeded and chopped

1 cup grated cheddar cheese

2 Tablespoons olive oil

Directions

Put the olive oil into a cast iron skillet and place in the oven to preheat to 425F.

Brown beef with taco seasoning.

Mix dry ingredients and in a separate bowl whisk together the milk, butter and egg and add to the dry ingredients just until blended. Stir in the onions, jalapeno and cheddar cheese.

Take the skillet out of the oven carefully. It will be hot! Pour in half of the cornbread mixture and add the ground beef and then top with remaining cornbread.

Put back into oven and bake to golden brown, about 15 minutes.

Cranberry-Turkey Salad

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Nutritional  Info

Serves 6

Calories 521

Net Carbs 10.8

Protein 23.1 grams

Ingredients

3 cups diced cooked Turkey

1 cup diced celery

1/2 cup dried cranberries

1/2 cup coarsely chopped pecans

1 cup mayonnaise

1/2 cup sour cream

2 Tablespoons chopped fresh parsley

1 Tablespoon chopped fresh rosemary

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Mix turkey, celery, cranberries and pecans together.

To make dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt and pepper together and pour over turkey mixture and toss to coat evenly. Refrigerate the salad for at least 1 hour and serve cold.

 

Fajita Chicken Casserole

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Nutritional  Info

Calories 494

Carbs 6.8 grams

Fat 38.4 grams

Protein 29.5 grams

4 cups shredded rotisserie chicken

7 ounces cream cheese

1/3 cup mayonnaise

1 red bell pepper

1 yellow onion

2 Tablespoons Tex-Mex seasoning

7 ounces shredded Mexican Blend cheese

Salt and pepper

Romaine lettuce

Instructions

Preheat oven to 400F

Shred chicken and chop peppers and onions.

Mix everything except for 1/3 of the shredded cheese in a greased baking dish.

Add the remaining cheese on top and bake for 15-20 minutes or until golden  brown.

Serve over bed of romaine lettuce.

Sugar Free Chile Lime Wings

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Nutritional  Info

Calories 285

Net Carbs 0

Fat 11.6 grams

Protein 18 grams

Ingredients

2 1/2 pounds chicken wingettes, about 12 pieces

1 Tablespoon olive oil

3 Tablespoons butter

1/2 cup fresh cilantro, chopped

Zest of 1 lime

2 Tablespoons fresh lime juice

2 teaspoons chili powder

3/4 teaspoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon Swerve granular

Instructions

Preheat oven to 450 F and spread oil onto 14 inch skillet or baking dish.

Wash and dry chicken and place into pan.

Bake chicken for 35 minutes, flip and then bake an additional 15 minutes.

While wings are baking mix butter, cilantro, lime zest and juice, salt, chili powder, cumin, garlic powder and Swerve in a small pan. Stir on low heat until butter is melted and mix is well combined.

Place baked wings into a large bowl and coat with the sauce.

Serve warm.

Sugar Free Barbecued Bacon Chicken Bake

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Calories 221

Carbs 3.1 grams

Fat 9.2 grams

Protein 31.2

Cooking spray

8 slices bacon

4 (4 ounce) skinless, boneless chicken breast halves

3/4 cup sugar free barbecue sauce (G.Hughes brand)

Preheat oven to 350 F

Spray a 9×13-inch baking dish with cooking spray

Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.

Bake in the preheated oven until chicken is thoroughly cooked.

Coat with barbecue sauce and bake about 5-10 more minutes.

 

 

New Mexican Pumpkin Seed Dip

This thick southwest inspired pumpkin seed dip is a unique, delicious and healthy alternative to guacamole if you desire something a little different for your family and friends. The toasted pumpkin seeds give it a smokey flavor. Try it out with raw bell pepper chunks or sliced jicama for scooping this dip. It’s pretty darn good too when rolled up in an Ole high fiber, low carb tortilla.

Makes 10 servings at 2 tablespoons

Calories: 79

Carbohydrates: 9g

Fat: 4g

Protein: 3g

Fiber: 2g

  • 1 tbsp + 1 tsp extra virgin olive oil
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 3/4 cups cooked chickpeas, or 1 can (15 1/2 ounces) rinsed and drained
  • 3/4 cup chicken or vegetable broth, divided
  • 1 tsp minced, fresh red chili pepper
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 tbsp pumpkin seed kernals, coarsely chopped (add more to taste)
  1. In a skillet, combine 1 tsp oil, garlic, and cumin. Cover over low heat for 1 minute, or until sizzling and fragrant. Do not brown the garlic. Add the chickpeas, 1/2 cup broth, and 1 tsp chili pepper. Cook, smashing the chickpeas occasionally with a fork, for about 8 minutes, or until scant liquid remains.
  2. Transfer the mixture to the bowl of a food processor or into a blender. Add the lime juice, salt and remaining 1 tbsp oil. Process for about 30 seconds, scraping down the sides as needed, until the mixture is the consistency of peanut butter. Add up to 1/4 cup more broth and process to make a moist, but not runny consistency. Taste, and add more chili pepper if desired.
  3. Transfer to a serving dish and spread to smooth. Scatter the seeds evenly across the top, then cover and refrigerate for at least 1 hour (or as long as 1 day) to allow the flavors to develop.

Makes a great party dip for game days too! Enjoy

Thanks to one of our kind readers, I went back and edited the opening to clear up some wording I had missed when transcribing this recipe a dear friend had shared with me to share with you.