Tag: low carb recipes

Recipes and Cooking

Keto-friendly Chili

Brandi C

Keto-friendly Chili

I made a Keto-friendly Chili tonight.  Also, I did a keto-friendly “potato” soup.  I’m not posting that recipe yet because I need to perfect it.  However, the chili I nailed.  I will add more heat/spice to it next time, but overall, I was pleased. This Keto-Friendly Chili recipe is perfect for anyone looking to stick to a low-carb lifestyle but still craving a hearty, comforting meal. The absence of beans doesn’t take away from the chili’s flavor; instead, the combination of ground beef, diced tomatoes, and spices creates a rich, savory base. With the added kick of chili powder, cumin, and oregano, it has just the right amount of heat. Plus, the inclusion of hotdogs brings in a fun, kid-friendly twist that the whole family can enjoy. Topped with cheddar cheese, it’s a satisfying meal that keeps you full and on track with your keto goals!

This did take me a moment to get past the not having beans in my chili, though!

Ingredients

2# ground beef

onion

minced onion

seasoning

4 cans of diced tomatoes (with juice)

1 can of tomato paste

1 can of green chilies (with juice)

1/4 c. chili powder

2 T. cumin

2 T. oregano

1 c. water (eyeball that)

Cheddar

Pack hotdogs towards the end because H likes “hotdog” soup.

Directions

Cook beef, onion, garlic, and seasoning.  Drain.

Once drained, place in an instant pot with the rest of the ingredients (except for the cheddar.  Always have milk-based products AFTER you have pressurized something).

Manual for about 10 minutes.  Once done, do a quick release.  Add cheddar.  This is also when I add the hotdogs.  I put the lid on the instant pot and let them sit in that hot chili to cook.

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Recipes and Cooking

Cauliflower Rice

Brandi C
Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
Voila!
It can be frozen!
Cooking methods courtesy of this fabulous website.

COOKING TIPS:

If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!

FRYING PAN METHOD:

  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.

Servings:  8

Calories:  18

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Recipes and Cooking

Kale Chips

Brandi C

Kale Chips

Kale Chips

1 large bag of kale (you can get the kind you pick off the stalk, but that’s a pain in the butt)

No stick spray

Kosher salt (some people use Seasoning Salt)

Directions

Preheat the oven 350.  Wash kale (if it isn’t prewashed) and pat dry.  Place on a cookie sheet.  Spray with no-stick spray.  Sprinkle with kosher salt.  Flip over the leaf and repeat the process.

Bake for 10 minutes.  Remove from the oven, flip and cook for another 10 minutes.

This is an easy, healthy, low-carb recipe that everyone will love.  Kale chips could replace traditional chips!  These are not very good the next day, as they get soggy or stale.  Also, they take on the consistency and taste of whatever you pack with them.  That is if you fill your lunch for school or work.  It never lasts too long at my house.  My kids and I will gobble them up quickly.  Nowadays, they make kale chips.  I prefer to make them because I know exactly what goes on in them.  There is nothing hidden.  I may even try to sprinkle some parmesan on them because who doesn’t love parmesan!

Kale chips are one of those surprisingly delicious snacks that make healthy eating fun. What I love about making them myself is that I get to control the ingredients. It’s a simple recipe that doesn’t require much effort, but the end result is crispy, salty, and satisfying. The key to getting them just right is to ensure they’re evenly coated with no-stick spray and salt. I love experimenting with different flavors, like adding a sprinkle of parmesan, or even a little garlic powder for an extra kick. Kale chips are perfect for anyone looking for a crunchy, low-carb alternative to traditional chips. They’re ideal for a quick snack or even a side dish to any meal. The best part? They’re always fresh when made at home, and they never last long in our house. The crispiness fades quickly, so you want to enjoy them as soon as they’re done.