2 pounds ground beef
1 clove garlic, minced
1 medium-sized green bell pepper, seeded and chopped
1 small onion, chopped
1 (8-ounce) can tomato paste
1 cup beef broth
2 tablespoons brown sugar substitute
2 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
Fresh flat-leaf parsley leaves, for garnish
1 recipe Roasted Spaghetti Squash (here), for serving (optional)
1. In a large skillet over medium heat, cook the ground beef with the garlic, green pepper, and onion, crumbling the meat with a large spoon as it cooks, until the meat is cooked through and no longer pink and the vegetables are tender, about 10 minutes. Drain the fat, if necessary.
2. Stir the tomato paste and broth into the ground beef mixture. When the paste is blended in, add the brown sugar substitute, Worcestershire sauce, and mustard and stir to combine. Simmer for 20 minutes to allow the flavors to meld.
3. Garnish with parsley leaves. If desired, serve over roasted spaghetti squash. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Memphis-Style Ribs
yield: 8 servings
prep time: 10 minutes (plus time to marinate, if desired)
cook time: 3 hours 30 minutes
You won’t believe how easy it is to make fall-off-the-bone ribs at home! Don’t let the cooking time deter you from making these ribs; they’re worth it! My Tennessee Dry Rub gives them a smoky and slightly sweet flavor.
2 full racks St. Louis–style spareribs (about 3 pounds each)
2 tablespoons avocado oil
1 recipe Tennessee Dry Rub (here)
1. Preheat the oven to 275°F (unless you plan to marinate the ribs before baking them; see Step 4). Line a sheet pan with aluminum foil.
2. Pat the ribs dry. Use a knife to remove the thin membrane from the backside of the ribs. Don’t skip this step; it is necessary to ensure that the ribs will be tender.
3. Brush the oil over both sides of the ribs. Sprinkle the dry rub evenly across both racks of ribs, then use your hands to rub it in on both sides. Place the ribs bone side down on the foil-lined pan.
4. If you have time, place the ribs in the refrigerator to marinate for at least 1 hour or up to 6 hours. If not, you can move on to the next step.
5. Bake the ribs for 3 hours 30 minutes, or until the meat is fall-off-the-bone tender. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Shrimp Creole
yield: 6 servings
prep time: 10 minutes
cook time: 45 minutes
If you like spicy food, then you must try this recipe! My husband is a huge fan of Creole and Cajun cuisine. Whenever we visit a Gulf Coast town, he looks for dishes like this on the menu. Shrimp Creole is usually served over rice. Cauliflower rice is the perfect accompaniment to this keto version.
2 tablespoons salted butter
2 cloves garlic, minced
1 medium-sized green bell pepper, seeded and chopped
1 small white onion, chopped
1 rib celery, finely chopped
1 (28-ounce) can crushed tomatoes
1 cup vegetable broth
1 tablespoon Creole Seasoning (here)
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
1 pound large shrimp, peeled and deveined
1½ recipes Basic Caulirice (here), for serving (optional)
Fresh flat-leaf parsley leaves, for garnish (optional)
Sliced green onions, for garnish (optional)
1. Melt the butter in a stockpot over medium heat. Add the garlic, green pepper, onion, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent.
2. Stir in the tomatoes, broth, Creole seasoning, Worcestershire sauce, hot sauce, and bay leaf. Season with the salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
3. Add the shrimp to the pot and continue cooking until the shrimp is just cooked and has turned pink, 4 to 5 minutes.
4. Remove the bay leaf. If desired, serve over caulirice and garnish with parsley and sliced green onions. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
I purchased peeled and deveined shrimp to make this dish. If you’re using shrimp with the peels on, allow for more prep time.
Chili Cheese Pot Pie
yield: 6 servings
prep time: 15 minutes
cook time: 45 minutes
This is comfort food at its best! I’m biased toward recipes that are topped with some sort of biscuit. Two things my family loves are chili and biscuits. With my cheesy low-carb biscuits, this pot pie is a match made in heaven!
FILLING:
2 pounds ground beef
½ cup diced onions, or 2 tablespoons dried minced onions
2 cloves garlic, minced
1 (14½-ounce) can petite diced tomatoes
1½ tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
BISCUIT TOPPING:
1½ cups finely ground blanched almond flour
2 teaspoons baking powder
½ teaspoon garlic powder
¼ teaspoon salt
½ cup shredded cheddar cheese
¼ cup sour cream
2 large eggs
2 tablespoons salted butter, melted but not hot
1. Make the filling: In a 12-inch cast-iron skillet or other ovenproof skillet, cook the ground beef with the onions and garlic over medium heat, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions and garlic are translucent, about 10 minutes. Drain the fat, if necessary.
2. Stir in the tomatoes and seasonings. Simmer over low heat for 15 minutes, then remove from the heat.
3. Preheat the oven to 375°F.
4. Make the biscuit topping: In a bowl, whisk together the almond flour, baking powder, garlic powder, and salt until well combined. In a separate bowl, stir together the cheese, sour cream, eggs, and melted butter. Add the wet ingredients to the dry ingredients and gently stir until well combined.
5. Drop the biscuit topping mixture by the large spoonful onto the chili beef mixture in the skillet.
6. Bake for 20 minutes or until the biscuits are cooked through and browned on top. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Slow Cooker Pulled Pork
yield: 10 servings
prep time: 10 minutes
cook time: 3 to 4 hours
Who doesn’t love a good slow cooker meal? What I like about pulled pork is all the different ways you can use it: in lettuce wraps, on salads, and even on Barbecue Pulled Pork Pizza (here). The possibilities are endless!
1 (5-pound) bone-in pork butt or shoulder roast
¼ cup Tennessee Dry Rub (here)
1 medium onion, thinly sliced
4 cloves garlic, peeled
1 cup apple cider vinegar
¼ cup water
1. Trim the excess fat from the pork roast. Pat the meat dry and season on all sides with the dry rub, massaging the seasoning into the meat.
2. Lay the onion slices and garlic cloves evenly in a large slow cooker. Pour in the vinegar and water. Gently place the pork in the slow cooker.
3. Cover and cook on low for 3 to 4 hours, until the meat is cooked through and easily falls apart when pierced with a fork.
4. Use two forks to shred the pork before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
You can drizzle some of the leftover drippings over the shredded pork to add more flavor
and keep it moist.
Crispy Chicken Wings
yield: 4 servings
prep time: 10 minutes
cook time: 1 hour 15 minutes
If I had to choose one food that my family consistently orders out but also loves to eat at home, it would be chicken wings. We always order them naked and eat them with ranch dressing. But at home, where I know exactly what’s going into my food, I lightly season them, as in this recipe. This low and slow baking method, with a bit of baking powder thrown into the seasoning mix, might be a little different from how you normally make wings, but I encourage you to try it. It gives the wings extra-crispy skin! These wings are great served with my homemade Ranch Dressing (here) and/or Buffalo Sauce (here).
1 pound chicken wings
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
¼ teaspoon ground black pepper
1. Place an oven rack in the lowest position and another rack in the highest position. Preheat the oven to 250°F. Line a sheet pan with parchment paper.
2. Pat the chicken wings dry. Put the rest of the ingredients in a gallon-sized resealable plastic bag. Place the wings in the bag, seal the top, and shake until the wings are lightly coated all over. Spread the wings evenly on the lined pan.
3. Put the wings on the lower rack of the oven and bake for 30 minutes. Increase the oven temperature to 425°F, move the wings to the upper rack, and bake for 45 more minutes or until golden brown. Serve immediately.
Cheeseburger “Mac” Helper
yield: 4 servings
prep time: 5 minutes
cook time: 20 or 40 minutes
This dish isn’t fancy, but it sure is flavorful and quick to prepare on a busy weeknight! Growing up, I ate a lot of Hamburger Helper meals. When I first got married, I gravitated to those easy prepackaged solutions. I’m glad I now know that it’s just as easy to prepare your own—and much healthier!
1 pound ground beef
½ cup chopped onions, or 2 tablespoons dried minced onions
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
1 (8-ounce) can tomato sauce
1 (12-ounce) bag frozen cauliflower florets
2 cups shredded cheddar cheese
Fresh flat-leaf parsley, for garnish (optional)
1. In a large skillet over medium heat, cook the ground beef with the onions, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions are translucent, about 10 minutes. Drain the fat, if necessary.
2. Stir in the paprika, chili powder, garlic powder, parsley, salt, pepper, and tomato sauce and simmer for 5 minutes.
3. Stir in the cauliflower, cover, and continue cooking, stirring occasionally, until the cauliflower is tender.
4. Stir in the cheese and serve immediately, or reduce the heat to low and simmer for an additional 20 minutes for more depth of flavor, then stir in the cheese. Garnish with parsley, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Creamy Broccoli and Ground Beef Casserole
yield: 6 servings
prep time: 10 minutes
cook time: 30 minutes
This Southern girl loves casseroles! This dish is a favorite around here for sure. How can you go wrong with a casserole that has a creamy cheese-laden white sauce in it?
1½ pounds ground beef
½ cup chopped onions
1 clove garlic, minced
1 (16-ounce) bag frozen broccoli
1 (8-ounce) package cream cheese
½ cup heavy whipping cream
½ cup grated Parmesan cheese
Salt and ground black pepper
1 cup shredded mozzarella cheese
½ teaspoon red pepper flakes (optional)
1. Preheat the oven to 375°F and grease a 9 by 13-inch baking dish.
2. In a medium-sized skillet over medium heat, cook the ground beef with the onions and garlic, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions are translucent, about 10 minutes. Drain the fat, if necessary. Set aside.
3. Cook the broccoli according to the package directions, then drain well.
4. Meanwhile, make the sauce: Place the cream cheese, heavy cream, and Parmesan cheese in a small saucepan over low heat and stir continuously until melted and blended. Season to taste with salt and pepper.
5. In a large bowl, gently stir together the beef mixture, broccoli, and sauce. Spread this mixture in the greased baking dish and top evenly with the mozzarella cheese and red pepper flakes, if using.
6. Bake for 15 to 20 minutes, until the cheese is melted and the top is lightly browned. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Bacon Cheeseburger Mini Meatloaves
yield: 8 mini meatloaves (2 per serving)
prep time: 15 minutes
cook time: 30 minutes
Meatloaf wasn’t my favorite growing up, but it grew on me as I got older. Now I love it! Most people who eat low-carb stay away from meatloaf because it usually contains breadcrumbs. These little breadcrumb-free meatloaves are so yummy, and they’re wrapped in bacon, too, so there!
8 slices bacon, partially cooked (see Notes)
1 pound ground beef
1 cup shredded cheddar cheese
1 large egg
½ cup sugar-free ketchup, plus extra for the tops
¼ cup chopped dill pickles
2 tablespoons dried minced onions
1 tablespoon Worcestershire sauce
¼ teaspoon salt
½ teaspoon ground black pepper
1. Preheat the oven to 375°F. Grease 8 wells of a standard-size 12-well muffin pan or line with parchment paper.
2. Wrap a slice of partially cooked bacon around the side of each prepared muffin well.
3. Place the rest of the ingredients in a large bowl. Use your hands to combine the ingredients until just blended, being careful not to overmix.
4. Divide the meat mixture evenly among the bacon-lined wells of the muffin pan, filling each well to the top of the bacon. Brush the tops of the meatloaves with ketchup.
5. Bake for 30 minutes or until a meat thermometer registers 160°F when inserted in the middle of a meatloaf. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
The bacon should be cooked just long enough that it releases some of its fat (so that you don’t end up with meatloaves sitting in pools of bacon drippings) but remains bendy; do not cook the bacon until it’s crispy.
You can use a stand mixer fitted with a dough hook on low speed to make mixing easier.
Sheet Pan Garlic Butter Shrimp
yield: 4 servings
prep time: 10 minutes
cook time: 10 minutes
Sometimes you need a fast meal, but you still want it to taste great, right? It doesn’t get any easier than this garlic butter shrimp. It’s great served with a salad or on top of my Easy Caulimash (here) or Basic Caulirice (here).
1½ pounds medium shrimp, peeled and deveined
½ cup (1 stick) salted butter, melted
¼ cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
Pinch of salt
Pinch of ground black pepper
1 lemon, sliced
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Pat the shrimp dry. Arrange the shrimp in a single layer on the lined pan.
3. In a small bowl, stir together the melted butter, parsley, garlic, salt, and pepper. Pour the butter mixture evenly over the shrimp. Place the lemon slices on top of the shrimp. Bake for 8 to 10 minutes, un
til the shrimp is pink and opaque. Serve immediately.
Notes:
I purchased peeled and deveined shrimp to make this dish. If you’re using shrimp with the peels on, allow for more prep time.
Ground Beef Stroganoff
yield: 6 servings
prep time: 10 minutes
cook time: 20 minutes
Beef Stroganoff is comfort food to me because I grew up eating it. But it’s another one of those meals that I used to make from a box. (You must be thinking, how did she ever learn to cook?!) That boxed stuff doesn’t even compare with this rich and creamy Stroganoff. It’s so good served on top of my Easy Caulimash (here), as pictured.
1½ pounds ground beef
½ cup finely chopped onions
2 cloves garlic, minced
Southern Keto Page 10