Low Carb Keto Chicken Pizza Crust

This is fairly new to me, it never dawned on me to use ground up chicken as a pizza crust. Now that I have it’s out of this world! 


I had my doubts at first, it seemed like an odd alternative. Wouldn’t there be a strong chicken flavor? Would it hold up to the toppings? Would my family even like it?! That’s a biggy around here, pizza is a sacred thing in my family. You monkey with it and you might as well become an outcast. Ok, that might be exaggerating it just a bit 😏 but all the same, pizza is a serious food for my family. Especially when my mom makes the dough from scratch and uses homemade Italian seasoning, homemade pizza sauce, etc. You can understand my apprehension in making a chicken pizza crust. 


Mine is an easy recipe, you can do this one of two ways: buy ground chicken meat from the store or put raw chicken breasts in the food processor(which is what I did).  I made enough ground chicken for two sheet pans worth of pizza. Please note that during the baking process the chicken crust will shrink up. If you see in the above picture I had pressed a thin layer of ground chicken out all the way to the edge of the pan. The shrinkage isn’t too bad though, still was able to cut it into 15 pieces.

What you’ll need:

3 1/2 pounds raw boneless, skinless chicken breasts, thawed completely

1 tblsp Italian seasoning, homemade or otherwise

1 tbslp pizza dough seasoning, optional*

1 c grated parmesan cheese

3/4 c shredded mozzarella cheese

1 tsp black pepper

Directions

Depending on the size of your food processor will determine how many chicken breasts you will be able to fit in it at one time. I have a 7qt bowl on my food processor so I’m able to fit three chicken breasts in at a time. You’ll want to process it down till it looks like a pate. Yummy! Only don’t eat it, k? 

Once your chicken is ground down, add the remaining ingredients and mix thoroughly. Divide the mixture, line your sheet pans with either non-stick foil or parchment paper sprayed with non-stick cooking spray and flatten out the chicken mixture evenly on each pan. 

Bake in a 400 degree oven for 20 minutes for a lightly browned crust. You can increase the temp to 425 if you want a darker crust. Once baked, add your favorite toppings! One pan was a supreme pizza and the other was half meatza and half Hawaiian-ish. 


Once you add your toppings, you’ll want to pop it back into the oven for 10 minutes. Just long enough for the cheese to melt. Before you cut into it let it rest for about 5 minutes, trust me it makes it ewsier to handle and less likely to burn your mouth! 

This is a nice safe pizza crust version for those with nut and egg allergies. Carb counts will vary according to the toppings you use so please take note of that. The crust is virtually carb free which makes this a safe option for those on induction and a nice break from cauliflower crust. Changing things up helps to keep this low carb keto life a little more interesting and less likely to fall off the wagon. 

I must say though, the next day the pizza was even better! I couldn’t even taste the chicken, all I could taste were the pizza flavors. And the crust held up perfectly! Now, does it get crunchy like a bread dough crust? Nope. Unless you burn it and then you might get close to a more traditional crust. It’s meat, it is what it is and what it’s not is your body will thank you for in the long run! Plus this pizza is more satisfying, fills you up faster. Meat will do that, you won’t be able to eat the entire pan unless you’ve been fasting. I was only able to eat three slices, now with regular high carb pizza I can easily eat half a pie and still want more as a midnight snack. 

My pickiest eater, G-Man, scarfed his pianeapple pizza! He really liked it, but he admits it’s not as good as a regular crust. Dude is preaching to the choir! 

Before I forget…what is pizza dough seasoning? It’s something we make and use in our regular pizza dough. It enhances the flavor. Basically is parmesan cheese and other seasonings, very awesome stuff. I used a tablespoon of each but you can just get by with a tablespoon of Italian seasoning no problem. 

Play with the seasonings, toppings, have fun and have a blessed week! 

Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 


What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped

Directions

Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving

NOK NOTES:

It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!

Low Carb Chori Pollo

If you love chorizo and easy recipes then this is for you! 

What you’ll need: 

1 pkg chorizo, casing removed

1 onion, chopped

1/2 stick butter or 2 tblsp coconut oil 

1 rotisserie chicken, deboned and skin removed

1/2 tsp ground coriander seed

3/4 tsp granulated garlic

1/4-1/2 tsp ground cumin

1/2 chipotle powder

Mozzarella cheese or mexican cheese blend of choice

Preheat oven to 400 degrees F. Line a sheet pan with non-stick foil, set aside. 

Remove the casing from each chroizo link and cook in large skillet over medium/high heat with butter. Break it up into smaller pieces as it cooks. Stir in onion and cover with lid for a few minutes until onion begins to soften. Remove lid and continue to cook for five more minutes. In a large bowl add deboned rotisserie chicken, shred with either fingers or forks. Season with ground coriander seed, granulated garlic, chipotle powder and mix thoroughly. Spread out on sheet pan in an even layer, add chorizo and onions on top of chicken(and yes the buttery liquid too). Top with cheese and bake for 10 minutes, or until the cheese is melted. 

Serve with homemade guacamole, sour cream, a salad, or low carb tortillas. 

Nutritional Information (according to MyFitnessPal for 1/10th serving)

Calories: 325

Fat: 23g

Carbs: 5g

Fiber: 0.3g

Net Carbs: 4.7g

This is not an overly seasoned recipe, I used less cumin since my folks aren’t huge fans of it. But you can certainly use more if you prefer. As for the cheese, use whatever you like, I keep mozzarella on hand and used that. The time it took me to make this, from prep to baking was a total of 30 minutes. It goes by quickly and helps if you debone and remove the skin from the chicken ahead of time. Dad buys the rotisserie chickens from Sam’s Club on Saturday, that’s when I “process” the chicken and store it for later use. 

Hope you all have a blessed weekend! 

Low Carb Unstuffed Cabbage Skillet

This is an easy recipe, don’t let the list of ingredients fool ya. 

What you’ll need:

1 pound ground beef

1 pkg bulk sausage, mild or hot

1 pound sausage patties

1/2 large onion, chopped

2 small carrots, peeled, shredded

4 celery stalks, rinsed, chopped

1 large head cabbage, sliced thinly

2 tblsp minced garlic

1 can Hunt’s Diced Tomatoes

1 can Hunt’s Tomato Paste

2 tblsp aged balsamic vinegar

1 tblsp Stevia in the Raw

1 tsp black pepper

In large Dutch oven pot over medium high heat add meats, onion, carrots, and celery. Cook till meat is no longer pink and vegetables are tender. Add cabbage and garlic. Cover with lid, reduce heat to medium low and allow to cook down for 15 minutes. Give a thorough stir, add tomatoes, paste, balsamic vinegar, stevia, and black pepper. Stir, cover with lid to cook until cabbage is tender. 

Nutritional Information(according to MyFitnessPal per 1/10 serving)

Calories: 476

Fat: 36.3g

Carbs: 7.3g

Fiber: 2g

Net Carbs: 5.3g

This is a high fat dish, not even going to deny it. πŸ˜‰ If you wanted more fat, add some coconut oil. Leftovers are great the next day as the flavors blend together. Need to make less? Just reduce the amount of ingredients. 

Hope you all enjoy!

Low Carb Tuscany Peasant Soup

What you’ll need:

1 pkg Italian sausage links, remove casing, chop

1 small onion, chopped

2 stalks of celery, washed and chopped

2 tblsp coconut oil

3 garlic cloves, minced

3 zucchini, peeled, slice lengthwise and slice into quarter to half inch slices

1 can tomato sauce, find one with the lowest carbs if possible

1 can beef broth

1/2 c heavy cream, optional

2 tblsp tomato paste

Granulate stevia to taste, cuts through the acid

Salt and pepper to taste

5 leaves of fresh basil, chopped

Fresh Parmesan, garnish

In small dutch oven over medium heat, sautΓ© onion and celery in coconut oil. Cook till transparent. Add minced garlic, cook for 30 seconds and add sausage. Cook till sausage is mostly cooked through about 10 minutes. Stir in zucchini slices, add tomato sauce and beef broth. Bring to boil, reduce temp and simmer for 15 minutes. 

To thicken, add tomato paste, heavy cream. Now season with salt, pepper, and a little stevia. Five minutes before serving, add fresh basil. This will preserve the basil flavor. 

Garnish with freshly grated parmesan cheese and enjoy!

Nutritional Information(according to MyFirnessPal)

Calories: 208

Fat: 8.2g

Carbs: 13.4g

Fiber: 2.7

Net Carbs:  10.7g

I love the fresh basil flavor the most! This a great soup to have on a chilly night, and can be made into a topping for spaghetti squash. Just leave out the beef broth and you’ll have a nice thick low carb meaty Italian sauce. 

NOK TIPS:

This can be made dairy free by leaving the heavy cream out entirely. Which is why I mention it as optional. 

Any sausage can be used, not just Italian. I used a mild Italian sausage, but you can use hot, bratwurst, or kielbasa. Turkey or chicken sausage can also be substituted. 

Hop you all have a blessed week! 

Lazy Day Goodness

I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good! 

What you’ll need:

1-2 pounds frozen chicken breasts, boneless and skinless

1 tblsp paprika

1 tblsp granulated garlic

1/2 tbslp black pepper

2 tsp kosher salt

1/2 tblsp onion powder

1/2 tbslp cayenne pepper, or less if you wish

1/3 cup peanut oil or coconut oil

Directions:

In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves. 

Nutritional Information(according to MyFitnessPal per 1/8th serving)

Calories: 301

Fat: 14.7g

Carbs: 2.5g

Fiber: 0.7g

Net Carbs: 1.8g

Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. πŸ˜‰ As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that. 

Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…

What you’ll need:

1 egg

1/2-1 cup granulated sweetener, I used Stevia

1 cup natural peanut butter, smooth or crunchy

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat. 

Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack. 

Nutritional Information(according to MyFitnessPal for 2 cookies)

Calories: 134

Fat: 11.1

Carbs: 4.3g

Fiber: 1.3g

Net Carbs: 3g

Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that  said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it. 

These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. πŸ˜’ Kids lol! 

Please let me know what you think below, share, pin, or reblog. 

Have a blessed week! 

LC/GF Chocolate Cake & Buttercream Frosting Review

Hey everybody!

If you are following the Night Owl Kitchen Blog on Instagram and/or Facebook then no doubt you know where this post is going to go. 😏

Friday was a busy cooking day here, mostly because of G-Man. Those of you who have been following since the beginning know that I’m a control freak in the kitchen and really don’t let kids (mine or anyone elses) help that often. But I gave in since he was so determined to make anything. He had my Memaw’s olf Pillsbury cookbook out asking if he could make a thick crust pizza. I kept telling him no, that’s not low carb. Finally I told him, ok, you can help me make dinner. He wasn’t too interested in in what I had planned until I showed him some Googled images. That’s when his eyebrows shot up and he said “whoah”. But that’s for another post! 

He didn’t want to stop after helping with dinner. No, after getting dinner into the oven he asked me if we could make a dessert. Kid you’re killing! He asked me to make REAL brownies, you know high carb, one bowl Baker’s chocolate brownies. Yeah those. So we compromised, I pulled out the low carb family cookbook that mom and I have spent the last few years putting together. These are mostly tried and true recipes that we’ve been making since 2011, and there are some recipes in there that are waiting to be made. This low carb chocolate cake was that recipe!

Let me preface this by saying, this cake is crazy good! This was my first time making a low carb double layered cake complete with a low carb frosting. Most of the desserts I make are simple(i.e. brownies, fruit desserts, coconut pound cakes, etc.). G-Man helped with every part of this recipe, which original credit is giving to Tropical Traditions. We did have to make a little change to the original recipe, in order for this to be truly low carb we swapped out the sugar and used granulated stevia, which measures cup for cup. We don’t keep much liquid dairy in the house anymore, so for that we measured out half a measurement of heavy cream and made up the difference with water to simulate half n half. But you can certainly use whatever you have on hand. 

G-Man measured out the ingredients, while I whipped up the wet he stirred together the dry. Of course, the reward for such amazing help is getting to lick the beaters and batter bowl. Family tradition around here! πŸ˜‰ I waited for his seal of approval and boy did he give it! The little fiend even pinched a few bites of batter right out of the cake pans!!! Apparently he liked it A LOT! Thank goodness, he is so hard to convince sometimes but I guess letting him help out with the whole process made it worthwhile for him. 

So, where’s the recipe?

I haven’t received permission from Tropical Traditions to share it here on my blog. But you can click HERE for the original recipe, just remember to swap out the sugar for a low carb granulated sugar option. We buy the Great Value brand of Stevia in the Raw, it’s actually pretty good! Have yet to notice any bitter aftertaste and it measures cup for cup, which makes it easy to use.

Overall, the cake recipe is easy to put together. G-Man got to experience measuring out coconut flour, Dutch processed cocoa powder, and learned that sometimes you have to get creative with a thick batter. Indeed this stuff is thick, but that’s the nature of coconut flour. Surprisingly it wasn’t a suck all the moisture out of your mouth kind of dry cake. But you can tell that it is made with coconut flour and that’s why the next time I make it(yes there will be a next time) I’m gonna add a spoonful of sour cream and replace some of the coconut flour with almond flour. It’s not an unpleasant cake at all if you’re used to using coconut flour in baked goods, or you’re so desperate for a low carb dessert you don’t care! LOL! I know that feeling, when you don’t really care what it is as long as it’s low carb and pretty good you’ll eat it in order to kill that craving! This cake recipe will take care of that and then some!

Once we got the cake into the oven we talked about “frosting options”. Which let’s face it, when you’re doing low carb you’re pretty much left with maybe one or two ideas. And he didn’t like either one. So that’s when I took to Google and found this incredible low carb buttercream frosting that blew us away. It tastes like the real deal only better because it’s not going to send your bloodsugar through the roof or make you feel guilty later on for eating a large piece. Truly, there is no judgment here, I will serve up large pieces if that’s what you want. Just saying. πŸ‘πŸΌπŸ‘πŸΌ Low Carb Yum (<–click for recipe) came through for us with flying colors! Again we had to fudge our way through it, no pun intended. We used only granulated stevia as our main sweetener and wound up adding an extra 4 tablespoons of stevia to cut through the bitterness of the cocoa. If you can, use two different sweeteners to help sweeten the cake and frosting. Just like the cake, it’s an easy recipe, comes together quickly, and is so rich! Didn’t feel like I was eating something low carb, it felt absolutely sinful. 😈😜

I sincerely hope you all give this cake a try, it really is a wonderful dessert would be perfect for a birthday, anniversary, get togethers, or just because! Because we mamas need some cake without all the guilt, so get to it!! 

Happy Baking!!

Chicken Chowder(Easy Crock Pot Recipe)

Hey y’all! Today I want to highlight a favorite recipe that is not only easy to fix-n-forget but it also freezes well too. SCORE! One of the many issues we busy moms and folks in general have is we might have a strict food lifestyle we are trying our best to adhere to and the last thing we want to do is rely on supposed convenience foods that “say” they are good for us. Especially with certain intollerances running amuck, it’s best to just avoid at all cost. Which means we have to make our foods from scratch and even I’ll admit, there are days when I don’t want to make anything and will grab a handful of pepperoni slices and a couple scoops of cottage cheese…calling it a meal. No judging. 

Crock pot meals are wonderful to keep on hand for days when you know you aren’t going to feel like coming home to cook a whole meal for yourself or anyone else. Can I get an amen?! Last Friday was such a day when I wasn’t in the mood. Mostly because I had fallen a couple of days before, hurting my knee and shoulder. What can I say? The floor looked lonely and I decided it would be a great idea to miss the last step going down the stairs and give the floor a hug. Needless to say, I’m a bit banged up and bruised from it and still recovering. 

The bruise itself doesn’t hurt, but my shoulder does. There’s a lesson here, no matter how bad the floor is begging, never give it a full body hug. And now that I’ve probably grossed everyone out…let’s move on! πŸ˜‰

My mom helped me out on Friday in putting this chicken chowder together. It’s really easy, some prep work is involved but if you plan ahead this will become a true fix-n-forget meal that you will love! It’s hearty, filling, and perfect on those cold chilly nights. BTW, pork rinds are yummy with this chowder as well! Just a little fyi. 


What you’ll need: 

4 garlic cloves, minced

2 medium celery ribs, chopped

1 medium onion, chopped

6 oz baby bella mushrooms, chopped(or any mushroom you prefer, I just happen to like how baby bellas taste)

2 tblsp organic coconut oil

4 tbslp butter

1 pound chicken breasts, chopped 

2 cups organic chicken broth

8 oz full fat cream cheese

1 cup heavy cream

1 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

1 tsp dried thyme

1 pound bacon, chopped and fried, garnish

Directions:

Prep all your vegetables first. Chop and mince, add those to a large skillet with coconut oil and butter. Cook for five minutes. Chop chicken and add to vegetables. Cook another five minutes, add to crock pot. In a large bowl combine chicken stock, cream cheese, and heavy cream with handmixer, low setting preferred. Stir in salt, pepper, granulated garlic, and thyme. Pour over chicken and vegetables. No need to stir, but you can if you want. Cook on low for 6-8 hours. Chop and fry bacon, serve on top as garnish and use pork rinds in lieu of crackers. 

This is a keeper recipe in my book, it’s over 400 calories and is 10g net carbs per 1/8th serving. It’s easily doubled, which is what I had to do for the family, and fits perfectly in our 7 qt crock pot. The above recipe could fit in a 4 qt crock pot. If you’re concerned about it being too runny, just reduce the chicken stock. Any leftovers can be frozen, just thaw completely and reheat slowly adding extra cream if needed. Leftovers are great for lunches, quick dinner, and are perfectly portioned too! Enjoy with a side salad to round out your meal. 

You don’t have to precook your vegetables and chicken, we did because we like the flavor it lends. But you can chop everything up and add it to your crock pot if you’re in a hurry. 

I would imagine that this can be made dairy free if needed by omitting the butter, cream, and cream cheese. Almond milk can be used instead, but please note it would make the chowder runny and more soup like. Also leeks can be used in lieu of a regular onion. They will help bring down the carb count a little. Instead of chicken you can also use ham, kilebasa, spam, or any combination thereof. Use whatever you like to make this chowder your own, spice it up with hot sauce and peppers, or add cheese for a cheesy chicken chowder. Possibilities are endless!

Hope you enjoy and have a blessed day! 

LC/GF Baked Parmesan Chicken

Hey everyone, 

How many here are fans of pork rinds? I sure am, but I will admit that I have been extremely hesitant to use them in lieu of breadcrumbs. I always feared that the meal would taste like pork rinds, which isn’t technically a bad thing but in a way it is. So I jumped into the deep end of the pool, sink or swim, and made this for the family. The only difference is that I used pork rinds instead of breadcrumbs, everything else was the same. 

What you’ll need: 

2 pounds chicken, thawed and fileted

7 oz pork rinds, finely ground

1 cup parmesan cheese

1 tsp dried basil

1/2 tsp dried oregano

1 tsp black pepper

3 sticks butter, melted

1 Tblsp minced garlic

Directions:

Preheat oven to 375 degrees F. Line sheet pan with non-stick foil and set aside. On the stove top in a medium size sauce pan over medium heat, begin melting the butter. Once melted, reduce heat to low and add minced garlic. 

Filet chicken, try to keep your pieces about the same thickness. Set adise in a covered bowl.

Finely grind up pork rinds in food processor. Add to a medium size bowl and stir in parmesan cheese, basil, oregano, and black pepper. 

Take chicken, coating and sheet pan to the stove and begin assembling. First begin by placing chicken, one piece at a time, in the melted garlic butter and the rind into the pork rind coating. Once completely coated move to lined sheet pan. Easy! Continue this step until all the chicken fills the pan. Take the remaining pork rind mixture and spread it out over the chicken and drizzle the rest of the garlic butter over the top of the chicken. 

Bake for 40 minutes, or until the coating is golden brown. Serve over your favorite salad, in low carb wraps, or with spaghetti squash with a marinara sauce. 

If you want to reduce the amount of butter please feel free to do so. I like for this recipe to be super buttery, but you can do it however you like. The pork rind coating didn’t crisp up like abread coating would, but it was a great alternative and definitely making it again!

 Let me know what you think and if you’ve tweaked it! I love learning about other possible variations. 

Have a blessed week!! 

TGITW=Thank Goodness It’s The Weekend

Afternoon everyone! Hope you’re hqving a wonderful day so far. I’m so glad the weekend is here! This has been a crazy week, but at least it ended on a high note. I’ve been toying with the idea of designing t-shirts, mugs, and aprons for a while now. I love designing, something I’ve done since I was a kid with my Barbie Designer Stencil Kit…anyone remember those? If not I have just seriously aged myself BIG TIME! πŸ˜‰ 

I’ve used my love for designing as a Promo Rep for a local author designing images for her instagram account and blog to help promote her indie books, not to mention for my own instagram account and blog. So this week I went looking for a credible site that would allow me to upload my designs to be used on a wide range of products. Boy did I hit a jackpot that is going to be a wonderful jumping off place for Night Owl Kitchen Blog and ~finally~ I can start sharing my other passion with you all! I’ve got some planning to do, an online store front to create, and soon I hope to have a link for you all to click to visit. I’m beyond giddy at the moment! 😁

Gonna come down from cloud 9 and share a recipe with you all. I promise I haven’t forgotten that I need to get these other recipes up. If you love bratwurst then you will enjoy this easy low carb dish! You can prep the brats by lightly grilling them or pan searing them, it will add an extra layer of to the dish. Of course you don’t to do that if you prefer not to. 


What you’ll need: 

2-3 pounds Bratwursts, frozen

1 large onion, sliced

Bell pepper mix, green, yellow, orange, and red(omit any that you don’t like), sliced

1 cup chicken broth

1 tblsp Grill Seasoning of your choice

Directions:

In a 4-6 qt crock pot, the larger being size being appropriate if using 3pounds of meat, add everything into the crock pot, and cook on low for 4-6 hours. Serve with a brown spicy mustard, fried cabbage, and/or side salad. 

It’s that easy! Another way to prep the bratwursts is to preslice them. Par frozen meat is easier to cut, so keep that in mind. This can help cut down the cooking time, just make sure to rough chop your vegetables so everything is in unison and easy to eat. Of course, if you can handle bread these are also great on buns! Make according to the recipe above and serve on hot steamed buns with your favorite condiments and toppings. 

Nutritional Information(according to MyFitnessPal)

Calories: 529

Fat: 58.2g

Carbs: 12g

Fiber: 2.4g 

Net Carbs:  9.6g

I realize that if you’re not eating meals high in fat that those numbers are going to throw you for a loop. But to actually live a successful low carb life you have to have the fat, it helps keep you full between meals, keeps you from senseless snacking, and will actually help you to burn the existing fat on your body! Not popular thinking I know, but I am living it and it’s working great for me! 

Hope this recipe is a blessing those who try it, have a great weekend everyone!