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Have you ditched the carbs and sugar in your diet?  If so, don’t worry!  You can still enjoy a delicious Chili Dog with this Low Carb Chili Dog Casserole.

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake!(Thank you to Bar-S Foods for partnering with me to bring you this post!)

Low Carb Chili Dog Bake:

Hot dogs (and burgers, of course) really are the ultimate summer cook-out food.  My kids request them for dinner all the time.  (And I’ll admit, the kids are not the only ones in the family who love hot dogs…)

We’ve been cooking out a lot lately.   With Labor Day around the corner and summer officially coming to a close soon after that after that, I figured it was time for me to come up with a way the entire family could enjoy chili dogs again.  (Hubby and I are not eating bread or sugar products right now, so a traditional hot dog in a bun is off the table.)

In the past, I would buy canned chili for our chili dogs, but even the canned bean-less chili’s have quite a few carbs in them, so it’s better to make my own version of a low carb chili.

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake!

This Low Carb Hot Dog Chili recipe turned out sooo good, you would never know it was low carb!  I combined the chili with Hot dogs, cheese and onions for the most amazing low carb casserole ever!

After baking the hot dogs with all the chili, cheese and onions, I was definitely in chili dog heaven.  (and yes, there is such a thing!)

How good does Low Carb Chili Dog Casserole look?  You definitely won’t miss the bun.

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake!

If you’re gluten-free instead of low carb, this would be awesome with corn chips.  (Just cut the hot dogs into smaller slices and scoop the chili, franks and cheese up with the chips or spoon the chili dog bake right into a snack size bag of chips! Like these walking frito pies.)

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake!

Low Carb Chili Dog Casserole: Ditch the carbs with this Keto Chili Dog Casserole!

Want to see the recipe in action?  Check out all the steps in the video below!

If you are just looking for a low carb chili recipe, be sure to check out this No Bean, Beef Chili Recipe here.

Don’t miss any more posts! You can follow along on Feedly, Bloglovin’, your favorite feed reader, or by signing up via email. Just click on one of the icons below:

Other low carb meal options you might enjoy:

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Low Carb Chili Dog Casserole

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake!

Low Carb Chili Dog Casserole: Ditch the carbs with this Low Carb Chili Dog Bake!  It’s the best hot dog chili ever and bonus: It’s low carb! (8 carbs or less per serving if you use beef franks.)

Ingredients

For the chili:

  • 1 pound ground beef
  • 2 cloves of garlic, minced
  • 1 large bell pepper
  • about 3/4 of a large onion, diced (use more if you like sauteed onion)
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp pepper
  • 1 tsp salt  (You could cheat and just use 2 tbs of a chili spice mix in place of the 4 spices above.)
  • 1 tsp Worcestershire
  • 1 tbs of sugar or sugar substitute (12 carbs in a tbs of sugar, fyi)
  • 1/2 tsp celery salt
  • 1 cup of tomato sauce
  • 1 cup water
  • 1 tbs tomato paste

For the casserole:

  • 8 Beef Hot Dogs sliced longways down the middle and cut in half
  • 1 cup shredded cheddar or cheddar blend cheese (or more if you like a lot of cheese)
  • extra diced onions for garnish

Instructions

  1. Combine the ground beef, 2/3 of the chopped onions, peppers and garlic in large frying pan and saute until ground beef is browned.  Drain fat.
  2. Add spices, Worcestershire, sugar, tomato sauce, tomato paste and water to the pan.  stir to combine and simmer for 30 minutes.
  3. Optional step, but totally makes it just like real hot dog chili: Using a food processor or immersion blender, process the chili until the beef is in very small pieces.
  4. Lay hot dogs flat on the bottom of a 7 x 9 casserole dish.  Cover with chili.  (you should have enough to reserve a bit for those that are eating regular hot dogs and want chili.)  Spread 1 cup of cheese over chili and top with remaining onion.
  5. Bake at 400 F for about 15 to 20 minutes or until hot and bubbly!

Serve and Enjoy!

The kids definitely thought these were the best chili dogs ever!

Don’t miss any more posts! You can follow along on Feedly, Bloglovin’, your favorite feed reader, or by signing up via email. Just click on one of the icons below:

Article source: http://www.scatteredthoughtsofacraftymom.com/2015/08/low-carb-chili-dog-bake-recipe.html

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These Cottage Cheese Omelet Muffins are packed with veggies and plenty of protein from the eggs and cottage cheese. Love egg muffins? Check out these Broccoli Cheddar Egg Muffins and Sweet Potato and Spinach Egg Muffins.

Lately I have been trying to add more protein to my breakfasts but I don’t always have time to make a whole egg dish  a   d dl.kk.mk,m,,,m,from scratch in morning. That’s where these delicious omelet muffins come in as the perfect on-the-go protein packed breakfast since you can make them ahead of time and then enjoy them all week.

Now let’s talk about the cottage cheese for a minute. Adding cottage cheese to eggs is something I just started doing. Not only does it up the protein content, it also creates athis amazing texture and adds creaminess to the eggs. They become almost custard like and are delicious. I have even started adding cottage cheese to my scrambled eggs. From there you can add any veggies you like to make your own customized cottage cheese omelet muffins.

Omelet muffins with veggies on a cutting board with blurred kitchen background.

Can I freeze omelet muffins?

Omelet muffins actually freeze really well. Make sure to let them cool completely first. Then place them on a plate or baking sheet in the freezer until for around 4 hours until they are frozen. Place in a freezer safe ziploc bag or container. If you don’t want to freeze them individually on a plate, you can wrap them in plastic wrap and place directly in the ziploc bag. To reheat, place in the fridge overnight to defrost and then warm in the microwave in the morning. You can also reheat them directly from the freezer by microwaving them for 30-45 seconds or popping them in the toaster oven.

Is there a way make Paleo omelet muffins?

Of course! Just leave out the cheese and replace the cottage cheese with 2 extra eggs. The texture will be a little bit different but they will still be really delicious. To kick up the protein count, you can add meat to the muffins. Ground beef or turkey work well as do Paleo friendly deli meats, bacon, or sausage.

Omelet Muffin Ideas

Looking for more flavor combinations for these yummy omelet muffins? Just keep in mind you want between 1-1.5 cups of toppings and around 1/2 cup of cheese. Here are some ideas to try:

  • Tomato, mozzarella, and basil
  • Ham, broccoli, and cheddar cheese
  • Bacon, zucchini, and mozzarella
  • Black beans, diced tomatoes, green onions, and cheddar
  • Diced turkey, roasted veggies, goat cheese
  • Peppers, onions, ham, and cheddar
  • Spinach, tomatoes, olives, and feta
  • Sausage, spinach, roasted red peppers, and mozzarella

Here are some tools that helped when I was preparing this recipe:

  • Muffin tin: Although I used a metal muffin tin for the photos, usually I reach for a silicone muffin tin for making egg muffins since they stick the least. It almost guarantees that your muffins will pop right out after cooking. If not, you may want to use paper liners for the muffins.
  • Cheese grater: Usually I prefer to grate my own cheese if I have time since I find the texture is better in recipes. Sometimes pre-grated cheese is coated with something extra to keep it from sticking together that can make the texture a little weird when it is cooked. Here is the box grater I use and I love that it has a little container to catch and measure whatever you are grating.

Article source: https://www.slenderkitchen.com/recipe/cottage-cheese-omelet-muffins

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Roasted Parmesan Summer Squash that’s sliced in half, drizzled with olive oil and Parmesan cheese, and bakes in the oven until it is tender and sweet, makes the perfect healthy side dish for any meal.

Summer squash is one of those vegetables I love to cook, especially this time of year when it is sweet and you can find it everywhere. It’s also so easy! Unlike winter squash there isn’t any need to peel or prep the squash. All you need to do is slice it in half, add some olive oil and Parmesan cheese, and roast it in the oven. After about 20 minites it comes out tender and full of flavor.  Plus it’s low calorie and really good for you, making it a winning combination for dinner.

This recipe was inspired by a recipe from Martha Stewart where she roasted her veggies in about a gallon of oil and so much cheese. And although this might sound tasty, it’s completely unneccessary. Using just a few tablespoons of oil and a really flavorful Parmesan cheese, you really don’t need to go crazy. The squash itself has a delicious, sweet flavor and by adding just a small amount you can enhance that flavor and still keep things light and healthy.

When making this Roasted Parmesan Summer Squash, here are things to keep in mind:

  • While I absolutely love using yellow summer squash, this would work great with zucchini and other summer squashes as well.
  • Consider adding some herbs or spices to complement your meal. This is delicious with rosemary, thyme, Italian seasoning, lemon pepper, garlic powder, or even some Cajun seasoning for something with a kick.
  • Hard cheeses tend to have less calories than soft cheeses, which is why I opted for Parmesan in this recipe. However you could defintiely substitute in any type of cheese you love – romano, pecorino, mozzarella, cheddar, goat, feta, and blue cheese would all be delicious.

Article source: https://www.slenderkitchen.com/recipe/roasted-parmesan-summer-squash

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Low Carb Eggplant Parmesan takes the classic Italian dish but lightens it up to be a lower carb version that is packed with just as much flavor and all the saucy, cheesy goodness you expcet in a good eggplant parm.

I have always loved eggplant parmesan but as I got older and found out just how many calories are in the traditional version I couldn’t believe it.  Yes, although I hate to admit it, I was one of those people who thought I was making a healthier choice since I was choosing a vegetable.  And then I learned that the eggplant is normally covered in an obscene amount of breading and deep fried. Delicious but definitely not a healthy choice.

Low Carb Eggplant Parmesan in a glass dish with parmesan cheese.

So over the years I have been making lots of lower calories versions including this simple low carb version with roasted eggplant. It still has all the flavor you would expect, and I actually find I like it even more since you can actually taste the eggplant and don’t have to worry about it becoming a soggy, oily mess. Plus the addition of an almond flour topping, adds some extra protein and crunch. It’s comfort food at its best and will satisfy every eggplant parm craving you have.

To make a really delicious Low Carb Eggplant Parmesan, there are a few important things to keep in mind:

  • The sauce: Since sauce is a big part of this dish, you want to choose a sauce with a ton of flavor. You also want a sauce that doesn’t have added sugar to keep the carbs as low as possible. This homemade sauce is a great option or you could try. For store bought sauces, I like Cucina Antica Tomato Basil and Amy’s Organic Family Marinara, both of which don’t have any added sugars.
  • You want the eggplant to stand out in the dish and not become lost in a sea of sauce. Two things I like to do to make sure the eggplant is the star of the dish is to cut in lengthwise in long strips instead of circular rounds. This gives you bigger pieces that stand out more. Secondly, if you salt the eggplant for 10-15 minutes before baking it, you can remove some of the moisture and will get a better end product that doesn’t get mushy.
  • When you are layering the eggplant, don’t be scared to have it overlap slightly. This will create a nice layer of eggplant and again help it stand out against the sauce.
  • If you want to pack in some extra protein, you can add a layer of cooked ground beef or sausage – it’s delicious!
  • Try to let the eggplant parmesan rest for at least 15 minutes before digging in. This will help the dish to set up and some of the liquid that cooked out during cooking will be reabsorbed.

Article source: https://www.slenderkitchen.com/recipe/low-carb-eggplant-parmesan

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Italian Spaghetti Squash Casserole is a delicious, low carb alternative to baked pasta dishes that’s made with tender spaghetti squash, a homemade meat sauce, and fresh mozzarella.

Spaghetti squash has been a mainstay in my diet for years now and I am happy to report I am finally beginning to get the whole family to enjoy it. In the past, I would usually make a pasta dish using spaghetti squash for me and regular pasta for everyone else. Sometimes I would sneak some spaghetti squash into their pasta to add extra veggies, but many times I would just prepare the sauce separately so I could easily make both. Italian Spaghetti Squash Casserole with Fresh Mozzarella.

Last week I had a rare night home alone and decided to make this spaghetti squash casserole since I was craving baked pasta and let’s be honest, cheese. Instead of ordering out for a calorie bomb, which was definitely a tempation as I contemplated a night of Netflix, pasta, and wine; I decided to make a healtheir version at home.

This meant I could still enjoy baked pasta, Netflix, and wine – just without the guilt. So I whipped together a quick bolognese, threw my spaghetti squash in the microwave for quick cooking, and then tossed everything together with some fresh mozzarella and baked it in the oven. Then happily sank into the couch and relished my quiet evening at home alone. It was seriously amazing. Low Carb Italian Spaghetti Squash Casserole in a skillet.

Then the next day to my surprise, when I pulled out my leftovers for lunch, everyone was interested in trying them. I think it’s because it looked so much like the baked pasta I sometimes make. They were all shocked to learn it was only spaghetti squash and even more surprised that they liked it. Luckily I had made a big batch so there was plenty to go around.

Thinking about making this Italian Spaghetti Squash Casserole? Here are some things to keep in mind:

  • Although I love the sweetness of spaghetti squash, this recipe would also work with cooked zucchini noodles. You could also throw in some cooked pasta if you wanted, but I guarantee you don’t need it.
  • Personally I love the creaminess of fresh mozzarella, but you can use any cheese you like. Regular shredded mozzarella, Parmesan, and even goat cheese would all be delicious.
  • If you can, try and buy crushed San Marzano tomatoes for this recipe. They are sweeter and less acidic than standard tomatoes and mean you will have a sweeter sauce without having to add any sugar.
  • Ground beef, turkey, chicken, sausage, or vegetarian crumbles are all options when it comes to protein for this dish. You could even use white beans for a natural, plant based protein source.
  • If you need a shortcut, you can use jarred marinara sauce for this recipe. Just look for one with no added sugar that has the most natural ingredient list as possible.

Looking for more spaghetti squash dishes? Italian Spaghetti Squash Casserole with a wooden spoon.

Here are some of the products and tools I used in creating this recipe:

  • Crushed San Marzano Tomatoes: If you can find San Marzano crusted tomatoes, I highly recommend using them as they will make a much better sauce than a traditional canned tomato since they are naturally sweeter and less acidic.

Article source: https://www.slenderkitchen.com/recipe/italian-spaghetti-squash-casserole

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