Pigs in a Blanket - Low Carb & Keto friendly Recipe

If you like beef and cheese these little guys are going to be your favorite! 

 Since they are bite size they are perfect for game day treats!

Pigs in a Blanket

Pin from here for later.

What You'll Need: 

1 1/4 Cup Mozzerella Cheese

7 Tbsp Almond Flour

1 Tsp Onion Powder

1/8 Tsp Garlic Powder

1/8 Tsp Ground Mustard

1 Egg

30 - 45 Nathan's Cocktail hot dogs

What You'll Do: 

1) Melt Mozzarella cheese in the microwave for 2 minutes at 30% power.

2) Combine almond flour, onion powder, garlic powder & ground mustard in a bowl. 

3) Add the flour mix and egg to the melted cheese. Mix well. 

4) Press and fold the dough with a spatula until most of the ingredients are combined. 

5) Reheat for another 10 seconds, then press and fold dough until its all mostly one color. 

6) Reheat mixture for another 10 seconds. 

7) Preheat oven to 400 degrees.

8) On a piece of greased (I use a stick of butter here) parchment paper, roll or spread out the dough with a spatula into the shape of a large rectangle. 

8) With a pizza cutter cut about 1 inch by 2 inch rectangles into the dough..

9) Place a cocktail hot dog on the 1 inch edge of the small rectangle you just made. Roll the dough around the hot dog. Repeat until all the dough has been used. 

10) Place in the oven to bake for 15 - 17 minutes. You know when they are ready because the dough will be lightly browned. 

I served these as  a side with chili! 

This batch makes a bunch so there were a few to snack on later.

Meatloaf - Keto & Low Carb Friendly

Temps are dropping here in Texas.. which means its time to break out the casserole dish! 

Who doesn't like meatloaf?! I confess... I didn't used to. The kind I tried growing up was too tart for my taste. My guess is because ketchup was used, I love ketchup but the store bought kind was too sweet (I since have taken to making my own ketchup ;)). I like my meat salty. 

Even when it comes to ham. I'm not for a honey baked ham, add veggies to it for me please! :) 

In any case, this meatloaf is my kind of meaty goodness made with spiced homemade ketchup, which for this recipe, we'll call red sauce. 

Using a 9 x 13 pan there wasn't much to speak of as far as leftovers go! Which is fine, to me that means everyone got fed and got enough. :) Though I'll admit sometimes I try making a huge batch of something hoping for leftovers later! ^-^ I like cooking/baking but sometimes I'd like to just grab something from the fridge and 5 minutes later have a warm meal in front of me. :)

Meatloaf

Serves 4 - 6
Pin it for later here.

What You'll Need:

Base of Meat Loaf:
2 lbs of ground beef
1 lb ground pork
2 Tablespoons Coconut Flour
1 Cup Diced White Onion
8 Cloves Minced Garlic
1/2 Cup Zucchini Diced or Shredded ( I dice it, every time )
3/4 Cup Red Sauce (see below)
1 Egg Beaten
1 Teaspoon Salt
1/4 Teaspoon Pepper

Red Sauce:
6 oz Tomato Paste
3 Tablespoons Vinegar
1/4 Teaspoon Dried Mustard
1/3 Cup Water
1/4 Teaspoon Cayenne Powder
1/2 Tablespoon Garlic Powder
Splash of Lemon Juice

To Grease Pan: Bacon Grease

What You'll Do: Preheat oven to 350 degrees.
1) Combine all ingredients (less the red sauce) in a bowl. Mix well.
2) In a separate smaller bowl, combine all ingredients for red sauce. After mixing the red sauce, take about 1/2 of it and add it to the meatloaf mixture.
3) Use the bacon grease to grease a 9 x 13 pan. Add The Meatloaf mix to the pan, smoothing top of it until mostly flat.
4) Top with remaining Red sauce.
5) Bake at 350 for 1 hr 30 minutes.

SIDE NOTE: Your meatloaf may "shrink". This is normal. 

The leaner your meat, the less it will shrink. Just FYI. :) 

Serve warm and enjoy!

Vegetable Beef Stew - Low Carb Recipe for the Crock Pot

Since I woke up to a rainy day this past Sunday, I knew it was time to pull out the crock pot and use the beef stew meat I'd had in the freezer.

This time, while making the soup, I held back on the spicy spices to help change things up a bit... After sharing all the recipes I'd made in my first post, I realized I make a lot of spicy things! :) So this recipe is an effort to balance things out and add more variety. Also, though zucchini is not listed in the ingredients, I later realized it would have been an excellent addition! If they are in your kitchen I think adding a medium sized one, all chopped up, would hit the spot! :)

Vegetable Beef Stew

What you'll need:

- 1.5lbs Stew Beef
- 1 Cup chopped onion
- 1 Cup chopped peppers
- 1 can drained green beans, kitchen cut
- 1 6 oz can tomato paste
- 1 garlic clove minced
- 3 Cups beef broth
- 1 Cup water
- 2 Tablespoons Bacon Grease
- 1 or 2 bay leaves
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Poultry Seasoning
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/8 Teaspoon Paprika
- 1/8 Teaspoon Ground Mustard

Add all ingredients to crock pot and set on low for 8 hours.

If you want the soup in 4 hours put all ingredients in crock pot on HIGH for 4 hours.

Serve warm! Add a dollop of sour cream on top if you like! It's equally delicious ;) 

Ahh... the beauty of crock pots...throw things together, set it and forget it... until you're ready to eat!