Another great recipe from http://www.ibreatheimhungry.com. This crock pot recipe serves 10 and has 2 g. net carbs per serving.
- 2.5 – 3 lb. boneless chuck roast
- 1/2 cup salsa verde
- 1/2 cup canned chopped green chilis
- 1 cup diced tomatoes
- 2 tbsp. dried onion flakes
- 1 tsp. garlic powder
- 1/2 cup red and yellow peppers cut into strips
- 1 tsp. salt (or salt substitute)
- 2 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 tsp. dried oregano
- 1 tbsp. chili powder (or a little more if you like it spicy like me)
- 1/2 tsp. black pepper
- 2 tbsp. apple cider vinegar
- Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Place the meat in the bottom of a 5 qt. crock pot (slow cooker).
- Add the salsa verde, chilis and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper and apple cider vinegar and stir.
- Cook for 4 hrs. on high or 6 hrs. on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.
Great low carb recipe from http://mrscriddleskitchen.com.
- 2 lbs. of ground beef, browned
- 1 can of rotel, drained
- 2 packages of low carb tortillas
- Taco seasoning to taste
- 1 small onion, chopped
- 2 or more cups of shredded cheddar cheese
- 1 8 oz. package of cream cheese
- 1 cup sour cream
- 1/2 cup of chicken broth or water
- 1 jalapeno seeded & cored
- 1 handful of cilantro, cleaned
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt or to taste
- Brown the ground beef.
- Add taco seasoning and a canned of drained rotel (diced tomatoes and green onions).
- Spray lightly a 9×13 baking dish with cooking spray.
- Take a tortilla, fill with beef and cheese, roll up.
- Continue the above step until pan is full.
- In a blender add cream cheese, sour cream, broth or water, jalapenos, cilantro, garlic & onion powder, salt.
- Blend well.
- Pour over rolled enchiladas.
- Cover with cheese.
- Top with onions.
- Cover with foil and bake at 350 degrees for 30 to 35 minutes or until cheese has melted and dish is heated through.
A tasty recipe I adapted from http://www.lowcarbzen.com. Nutritional info: Calories 616, Carbs 9.74, Fiber 3.376, Protein 39.73, Net carbs 6.4. (Serving size: 1/6 of casserole.)
- 1 lb. hamburger
- 16 oz. frozen cauliflower (1 bag)
- 10 oz. box frozen spinach
- 2 tsp. beef broth base (optional but adds a nice dimension to the flavor)
- 2 tbsp. minced garlic
- 2 tbsp. minced, dried onions
- 1 tbsp. liquid smoke (optional)
- Salt and pepper to taste
- Crushed pork rinds (about 1 cup)
- 8 oz. cream cheese (1 pkg)
- 2 cups shredded Colby-Jack cheese
- 1 cup shredded Havarti cheese
- 1/2 cup heavy cream
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Cook up your hamburger. Add in the broth base, the liquid smoke, garlic and onions to cook with the hamburger.
- Cook spinach in the microwave. Drain well.
- Add spinach to browned hamburger. Mix.
- Cook the cauliflower. You can cook however you want, but I cooked it in the microwave. Put on paper towels to dry.
- Put cauliflower in casserole dish.
- Melt cream cheese and 2/3 of the shredded cheeses with the 1/2 cup heavy cream over medium low heat. Be careful not to burn, stirring regularly.
- Put hamburger mix in casserole dish with the cauliflower. Mix well.
- Dump melted cheese mixture over the hamburger, spinach and cauliflower. Mix well.
- Sprinkle remaining shredded cheese.
- Bake about 10 minutes. Add crushed pork rinds mixed with seasoning if using.
- Bake another 15 minutes for a total of about 25 minutes, until browned around the edges and bubbly.
We love burgers! Here is another good one. It comes from civilizedcavemancooking.com. It makes approximate 4 burgers and I have not calculated the carb count for people counting carbs but as you can see by the ingredients below, it is very low.
- 2 pounds ground beef
- 2 avocados, ripe
- 1 cup sun-dried tomatoes, chopped NO OIL (I only use 1/3 as I am not a huge fan of sun-dried tomatoes. Also, it can be difficult to find the tomatoes without oil so if they have oil, I will rinse them.)
- Juice of 1/2 a lemon (I cut this amount down some too because it makes the burgers a little to lemony if not)
- Zest of 1 lemon
- 2 teaspoons sea salt (I also cut this down in half)
- Bacon fat (optional)
- Preheat your grill (or skillet) to medium-medium high heat.
- Put your ground beef in a large mixing bowl and add black pepper, half of your sea salt and the zest of one lemon.
- Mix well and then using your hands form into thin patties all the same size (you need them thin because you will be using two of them to make one patty).
- In another mixing bowl combine avocados, sun-dried tomatoes, lemon juice and the other half of sea salt.
- Mash the avocado and mix ingredients well to get as smooth as you like.
- Place your avocado mixture on the bottom of half of the burgers, ensuring you leave room to seal the burgers without it leaking out.
- Put your other patty over the top of your mixture and pinch the edges of your burgers together to seal all the way around.
- Now grill to your liking. It normally takes about 6 to 8 minutes per side. Ensure you cook evenly on both sides of the burger or you will end up with an undercooked and an overcooked side.
- While grilling, you may want to drizzle your burger with a little bacon grease for flavor. You may also want to add cheese slices before removing from grill or skillet.
- When done grilling, allow your burgers to rest for 10 minutes and then serve. You can use the rest of your avocado mixture, if any, to top your burgers with.
A delicious family favorite from http://www.genaw.com. Makes 4 servings and has 5 net carbs. ♥
- 6 slices bacon, chopped
- 3 tablespoons reserved bacon grease
- 2 medium onions, divided, 8 ounces
- 1-1/2 pounds ground sirloin (or ground beef)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Montreal steak seasoning
- 1/2 teaspoon salt
- 4 ounces smoked Gouda or cheddar cheese, shredded or sliced
- In a large nonstick skillet, fry the bacon until crisp. Remove the bacon from the pan and drain on a paper towel-lined plate saving the bacon grease. Keep 1 tablespoon of the grease in the skillet and set aside 2 tablespoons for later.
- Finely chop 1/2 of one of the onions and sauté it in the 1 tablespoon grease for 3 minutes; add to the bacon and let cool.
- Thinly slice the remaining onion. Heat the remaining 2 tablespoons bacon grease in the skillet and sauté the onions over medium heat, covered, about 10 minutes or until golden brown. Stir occasionally. Season with salt. Remove the onions from the skillet and keep warm while cooking the burgers.
- Meanwhile mix the ground sirloin, Worcestershire sauce, steak seasoning and salt in a large bowl. Stir in the bacon mixture. Form into 4 patties. Heat the skillet over medium-high heat. There should be enough grease left in the pan to fry the burgers. Cook the burgers 4 minutes per side for medium-rare and 6 minutes per side for medium-well. Top each burger with 1/4 of the cheese; cover the pan until the cheese melts. Serve the burgers topped with the sautéed onions.
This is a very easy and fast go-to dinner from Dana Carpender. The recipe is for a single serving and has no more than 2 carbs (depending on your pizza or spaghetti sauce).
- 1 hamburger patty
- 1 tablespoon sugar-free jarred pizza sauce (or spaghetti sauce)
- 2 tablespoons shredded mozzarella cheese
Cook the burger by your preferred method. When it’s almost done to your liking, top with pizza sauce, then mozzarella. Cook until cheese is melted and serve.
This is an adapted recipe from http://www.asweetlife.org. It makes around 10 lettuce wraps and has 1.48 grams of carbs.
- 12 slices bacon
- 4 ounces mushrooms, sliced
- 1 1/2 pounds ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 1 small head iceberg lettuce, leaves separated and washed
- Additional salt and pepper to taste
- Hot sauce, optional
- In a large skillet, cook bacon to desired crispness. Remove and let drain on a paper towel-lined plate.
- Add mushrooms to pan and saute until browned and tender, about 5 to 7 minutes. Remove from pan and set aside.
- Add ground beef and season with salt and pepper. Saute until beef is cooked through, about 10 minutes, breaking up chunks with the back of a wooden spoon.
- Spoon ground beef into lettuce leaves, sprinkle with cheddar cheese and top with bacon and mushrooms.
This is an easy and yummy recipe. Yield: 1 serving with 2 grams of carbohydrates, a trace of fiber and about 20 grams of protein. It is easy to double or triple this recipe depending on how many pork chops you need.
- Salt or Vege-Sal
- 1 pork chop, 1 inch think
- 1 tablespoon olive oil
- 1 tablespoon dry white wine
- 1-1/2 tablespoon heavy cream
- 1 tablespoon spicy brown mustard or Dijon mustard
- Salt and pepper the chop on both sides.
- Heat the oil in a heavy skillet over medium heat. Saute the chop until they’re browned on both sides and done through. Put the chop on a serving platter and keep it warm.
- Put the wine in the skillet and stir it around, scraping all the tasty brown bits off the pan as you stir. Stir in the cream and mustard, blend well and cook for a minute or two. Pour over the chop and serve.
Here’s another George Stella keeper. Yield: 8 servings, net carbs per serving: 3. Prep time: 30+ minutes.
- 2 tablespoons olive oil
- 2 cups diced celery
- 1/2 cup diced red onion
- 2 pounds ground beef
- 15 ounces sugar-free tomato sauce
- 1 teaspoon minced fresh garlic
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 15 ounces ricotta cheese
- 16 ounces mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon minced fresh garlic
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the celery and onion and cook until slightly tender.
- Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster.
- Add the tomato sauce, garlic, garlic powder, salt and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
- Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.
- Fill the bottom of the baking dish (9 x 13) with the meat filling and top with the cheese filling.
- Cover the top with the remaining 8 ounces of mozzarella.
- Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
- Let cool for 10 minutes before slicing (the lasagna will hold together better).
This is probably not a new recipe for some of you, but for me — an amateur cook — it is a new winner. It is a rather expensive meal so not part of my weekly or even monthly menu routine, but will be great for holidays. I took this one from Allrecipes.com. Servings per recipe: 6; net carbs per serving 0.5 (woohoo)!! For those of us who love horseradish, this is definitely a recipe for this condiment. Be aware: Cook time is 5 hours.
- (5 pound) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ALLOW roast to stand at room temperature for at least 1 hour.
- PREHEAT the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- ROAST for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door!!!! Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees to reheat the roast. The internal temperature should be at least 145 degrees F. Remove from the oven and let rest for 10 minutes before carving into servings.