Low Carb Crock Pot Chili Dogs

My birthday was last Tuesday and usually I choose a pasta dish complete with garlic bread and salad. This year though, I decided to be good and make low carb meal that wouldn’t monkey with my progress. Ok, how are chili dogs low carb? I know, just doesn’t seem possible but believe me it is and it was amazing!!


Here’s what you’ll need:

1 pound ground beef, cooked and drained

1 medium onion, chopped

3 garlic cloves, minced

1 can crushed tomatoes

1 can tomato sauce

4 tblsp tomato paste

1 can beef broth

1 can black beans 

1 tblsp paprika

2 tblsp chili powder

1 tsp salt

1/2 black pepper

1/4 tsp crushed red pepper flakes, optional

1/4 tsp dried oregano

8 beef hot dogs, sliced

Toppings:

Sour cream

Shredded cheese

Green onions
Directions:

Set 4qt crock pot on low, add everything. Cook 5-6 hours, top with cheese, sour cream, and green onions. 

Nutritional Information: 1/10th serving(according to MyFirnessPal)

Calories: 235

Fat: 10.1g

Carbs: 18.6g

Fiber: 5.3g

Net Carbs: 13.3g

You can easily make this as hot or mild as you like. Just adjust the seasonings to your liking. A handy tip, cook your hamburger ahead of time and keep in the freezer in 1 pound bags. Take it out the night before and when you go to assemble this dish, or any hamburger dish, you won’t have to spend extra time cooking it that morning. It truly becomes a dump and go recipe. One other handy tip, buy garlic that is already minced, just one less step you won’t have to take when putting everything together. It’s become a time saver for me!

The black beans are optional, my family would go crazy if I didn’t add at least one can. I mean, it’s chili and what’s chili without some beans?! You can use any that you prefer, however to lower the carbs even more omit the beans all together. This was a nice treat and I felt less guilty eating it than say eating cheesy stuffed shells. 😉

Have a blessed day!

Cornbread Chili Casserole and Caramel Apple Crisp

Afternoon everyone, I know it’s been forever since I’ve posted anything. It’s been a crazy recovery since September. I certainly do have a backlog of posts I need to share with you all, and what better one to start with than the cornbread chili casserole and caramel apple crisp!!

Y’all know I’m always on the prowl for food inspiration, even when I have a pretty good idea how something can go, I still like to see if someone else has done it with success. I’m weird that way 😉 Let me just preface this in saying, my Mom makes THE best chili and cornbread in all the 50 states. She learned from the best, who had learned from the best and so on 🙂 I’m not the least bit biased hehe!! Well, I got it into my head that those two needed to be put together in a big ol’ pan just because. Now putting these two together is not anything new, just do a google search and you’ll find oodles of recipes that put together chili and cornbread. Why is mine worthy to blog about? Perhaps it’s not, but the family thought it was pretty amazing and left only two servings in the pan afterwards(even G–Man ate some, huge shocker). But hopefully on those chilly fall/wintery nights when your family is sick of having another pan of soup you’ll consider making this version and win them over 🙂

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This is by far the easiest meal I’ve made yet, bakes up in 20 minutes and can be made as spicy as you like…or not! 😉

Cornbread Chili Casserole

For the Chili:

2 pounds ground beef

1 large onion, chopped

3 garlic cloves, minced

2 cans black beans, one drained

2 Tblsp chili powder

1 Tblsp Spanish paprika

1/2 tsp cumin

1/4 tsp oregano(or more if you like)

salt and pepper to taste

pinch of red pepper flakes

2 cup shredded cheese(Mexican blend is nice)

For the Cornbread

1 cup flour

1 cup yellow cornmeal

1 Tblsp + 1 tsp baking powder

1/2 tsp salt

2 Tblsp sugar

1 cup milk

1/4 cup vegetable oil

1 egg

 

Preheat oven to 425 degrees.

In a dutch oven pan, brown ground beef with onions and garlic. Drain fat if needed. Add in black beans, chili powder, paprika, cumin, salt, pepper, and oregano. Let simmer for 10 minutes to allow the flavors to come together. If mixture seems a tad loose(almost soupy) sprinkle in a little instant potatoes. It won’t alter the flavor and will thicken the mixture up perfectly! Spoon into a lasagna pan, spread out evenly and top with shredded cheese.

In a medium size mixing bowl whisk together flour, cornmeal, baking powder, salt and sugar. Add in milk, vegetable oil and egg. Whisk briskly until completely combined. Pour over cheese layer, smoothing out to the edges and corner with the back of a spoon or spatula. Bake for 20 minutes until golden brown and somewhat bubbling around the edges. Serve with sour cream if desired.

Yields 8-10 servings

 

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My Dad grew up having desserts almost every night, and while I wasn’t raised that way I do indulge him occasionally. Seeing that it’s apple season I went looking for a quick and easy dessert and thankfully I found one! Chow (dot com) has a very tasty apple crisp recipe with an oatmeal streusel topping. I just took it a step further and added a caramel drizzle over the top.  I didn’t have 2 1/2 pounds of granny smith apples, I had about three of them and several gala apples. It worked out nice in the end and is now one of G–Man’s favorite desserts! SCORE!! I’ll share the original recipe below since the website is acting all wonky on my computer. Not sure if it’s my system or the website. But I’ll post my changes/additions afterwards.

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Easy Apple Crisp

(Original recipe from Chow.com)

2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick

2 to 3 tablespoons granulated sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon fine salt

1/2 cup packed light brown sugar

1/2 cup uncooked rolled oats

1/3 cup all-purpose flour

4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.

Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.

Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.

Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

 

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***NOK’S Touch***

Instead of thinly slicing the apples, chop the apples into bite size pieces. I left the salt out of the sugar and cinnamon mixture on purpose because I use salted butter when I bake. If you use unsalted butter by all means add in the salt. I even cut back on the cinnamon by 1/4 tsp because we use an imported cinnamon which is very strong. A little goes a long way!

I added the Breyer’s caramel ice cream sauce(comes in a soft black squeeze pouch, we use this one specifically because there is no high fructose corn syrup in it) after I pulled the crisp out of the oven. No need to poke holes or drag a knife through it, just let it cool with the caramel sauce on top till it’s warm and serve with vanilla ice cream. Simple!

This dessert was definitely a hit and a keeper! There wasn’t any left, I’m not surprised 😀 If you like, you could certainly add golden raisins or dried unsweetened cranberries to the apples(or both). Instead of apples, try this with peaches for a peach crisp (which is another favorite of my Dad’s)!

 

Hope you all have a blessed weekend!!

Leftover Makeover

What are your dinner plans for tonight? All this week I haven’t had my menu and completely forgot what was on it. So tonight I’m taking leftover chili and turning it into nacho beef soup. It’s easy, quick, and will be ready in minutes. You can use any chili you have on hand, homemade or canned.

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Earlier this week I warmed up some of my Mom’s chili for the family. Last month she made huge stock pot worth of her homemade chili to which we froze half of it to keep for another meal. After heating it up for the family I still have half a bowl leftover. After deliberating with Mom about what to make for dinner she came up with the fab idea of using it as a starter for our nacho beef soup!

So, I grabbed some leftover ground beef that I cooked up a couple of days ago, added it to a dutch oven soup pot with the chili, a can of black beans, two cans of beef broth, and a can of rotel. Cover and let cook for about 10 minutes.

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You’ll need to reseason with salt, pepper, chili powder, and some paprika as needed. You can also add extra diced onions and minced garlic if you like. Bring to a gentle bubble, allowing the seasonings to cook together. 

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Add in 6 ounces of cubed velveeta and 4 ounces of cubed cream cheese. With a spoon or whisk, melt the two cheeses into the hot soup. Turn it down on low to allow the bits to finish melting. Just before serving take a whisk and give a final stir.

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You top this off however you wish, crushed tortilla chips, cheese, sour cream, raw onions.

Nacho Beef Soup with Leftover Chili Starter

Leftover Chili

1 pound ground beef, cooked and drained

1 can black beans

1 can Rotel

2 cans beef broth

Salt, Pepper, Chili Powder, Paprika to taste

6 ounces velveeta, cubed

4 ounces cream cheese, cubed

Garnish

shredded cheese, optional

tortilla chips, optional

Into a dutch oven soup pot add ground beef, leftover chili, black beans, rotel, and beef broth. Let cook for 10 minutes to bring up to temp. Bring to a gentle boil and add seasonings as needed. Continue to cook over low/medium heat. Whisk in velveeta and cream cheese, cook covered and whisk again before before serving.

Garnish with shredded cheese and crushed tortilla chips.

Happy Eating!!