I came up with this low-carb idea when temperatures sizzled this week. When it’s too hot to turn on the oven? Turn up the heat outside on the grill and make foil packet dinners!
I used 2 layers of sturdy aluminum foil. In the center, I included:
- 4-5 large uncooked shrimp
- 1/2 cup green beans (parboiled/partially cooked. I put parboiled potatoes in the rest of my family’s foil packets)
- 3 small pieces corn (not low carb, but it was a real treat! To cut the corn small, chop uncooked cobs into three, then halve each third down the middle. Three cobs made enough to feed four people.)
- 5-7 thick slices of garlic sausage (or your favourite sausage)
Melt 2 tbsp melted butter with 1/2 tsp garlic powder, salt and pepper (optional: add Old Bay Seasoning, cayenne, parsley or cajun seasoning for a kick!) then pour over your pile of ingredients. Fold edges of foil to the center and seal it tight.
Cook on hot grill for 12-15 minutes, flipping half way through. Serve with additional butter and spices, if desired.
Cabbage rolls are a traditional part of my family’s holiday gatherings, but because they contain rice, I have to pass up one of my fave dishes. By substituting cauliflower for rice in this casserole, I’ve found a low-carb version to dig into!
½ medium head cauliflower, riced
4 strips bacon, diced
1 medium onion, halved and diced
½ lb ground beef
1 ½ cups coleslaw or chopped cabbage
½ cup sauerkraut (drained)
1 small can tomato paste
¼ cup sugar-free ketchup
Salt and pepper
- Rice cauliflower and cook in microwave for 3 minutes. Set aside.
- Fry onion in pan until crisp. Add onions and continue cooking until they are tender. Remove bacon and onion from pan, reserving as much bacon fat in pan as possible. Fry ground beef until brown, then add coleslaw/cabbage and sauerkraut. Sprinkle generously with salt and pepper. Continue cooking until cabbage softens. Stir in cauliflower and cook for 2-3 minutes. In a separate bowl, mix together tomato paste and ketchup; add a bit of water or chicken stock if sauce mixture seems too thick.
- Put meat/cabbage/cauli mixture into a casserole dish. Top with tomato sauce and gently stir together. Cover and bake at 350F for 25-30 minutes.
A weeknight dinner classic with a low-carb twist!
Brown 1-1/2 lbs ground beef in a pan. Add 1/2 medium onion (chopped) and 1 clove garlic (minced) and cook until tender. Stir in: 6 oz tomato paste, 1 tbsp Worcestershire sauce, 2 tbsp sugar-free ketchup, 1/4 cup low-sodium beef broth, 1 packet artificial sweetener, 1/4 tsp cayenne pepper, 1/2 tsp dry mustard and salt & pepper to taste. Cook down until mixture thickens. I served mine over toasted 90-second keto bread and topped with shredded cheese.
A taste of summer! Start by ricing 1 head of cauliflower; microwave for 3 minutes and drain it very well, squeezing out all excess moisture in a towel. Stir in: 2 tbsp olive oil, 2 tbsp cider vinegar, 2 tbsp fresh lemon juice. Add in: finely chopped cucumber, tomatoes, roasted red pepper, green pepper and 1/2 cup chopped mint. Toss until well combined and chill for 4-6 hours. It’s one of those salads that get better and stronger with time. Makes a great side dish with burgers!
We were headed to the beach, and I had to whip up something quick to pack for my lunch. Since no bread = no sandwich, I compromised. Took ham & cheese deli loaf, spread on some cream cheese and rolled them up into these cute little bundles. You could add chopped up dill pickle in these too; I just didn’t want these getting soggy on the trip.
My go-to recipe for so many purposes, but mostly just because I’m craving toast with peanut butter! Yum! If I didn’t make it myself, I’d have never believed it!
In a microwave-safe cereal bowl, mix together 3 tbsp almond flour, 1/2 tsp baking powder, 1 egg and 1 1/2 tbsp melted butter. Stir well, then microwave for 90 seconds. Remove from bowl (careful… it’s hot!) Let cool for 1 minute. Cut in half then toast.
Cut cauliflower into florets. Toss in 2 tbsp olive oil and salt & pepper. Roast for 25-30 minutes in 400F oven or until browned. Meanwhile, mix 2 tbsp sesame oil, 3 tbsp reduced sodium soy sauce, 1 tbsp rice wine vinegar, 2 cloves minced garlic, 1/2 tsp grated ginger and 1 small packet of sweetener. Optional: add a squeeze of fresh lime juice, red pepper flakes and/or green onions (I did all three!). Pour over hot roasted cauliflower and toss to coat.