Chili - No Beans KETO (Carolyn)

Chili - nothing better when it's -10 degrees outside and you just don't want to deal with it.  I love beans, but sometimes they don't love me back.  This KETO version offers everything you crave without the beans.  So yummy!  I make big batches and freeze them.  It's also amazing over pasta it you want to go that route. 

❤ With love and full tummies ~ Mama Bear  ❤

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  Let's Get Cooking!

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  Servings: 6  | 4.8 net carbs | 24 g Protein | Total Cook Time 6 hrs 10 Minutes

• Why You'll Love this Recipe: 

• So if I am going to make a No Bean Chili recipe, it’s going to be good. Let’s face it, beans are just filler anyway. They add color and texture, but they don’t add much in the way of flavor. By leaving them out entirely, you can lower the carbs and increase the protein.
• And this recipe is so easy to make! You simply brown the meat in a pan and transfer to a crockpot. Then add all the other ingredients and set it and forget it! I love using a slow cooker because it allows the ingredients to meld together slowly and become their most flavorful. But I’ve also included stovetop instructions in the Tips section.

Ingredients Notes :

• Ground meat:  I use a combination of ground beef and ground pork, but you can use just ground beef, if you prefer. You can also lighten it up a bit with some ground turkey or chicken.
• Canned tomatoes: I use both crushed and diced tomatoes. You can use standard cut or petite diced tomatoes. If you don’t like chunks of tomatoes, use only crushed tomatoes instead. You can also use fire roasted tomatoes to give the chili a nice smokiness.
• Onion: I use only a quarter cup of an onion for flavor.
• Garlic: I prefer using real garlic as it provides wonderful flavor, but you can use powdered garlic instead.
• Chili powder: You can’t make chili without it! I recommend getting fresh, good quality chili powder for the best flavor. Spices lose their potency over time.
• Chipotle powder: This is optional, but chipotle powder is one of my favorite ways to add a kick of smoky heat. You only need a little bit.
• Smoked paprika: Again, this is optional, it amps up the smokiness without any additional heat.
• Other seasonings: Cumin, cayenne, salt, and pepper.

Ingredients :

• 1 lb ground beef
• 1 lb ground pork, or more beef
• 1 1/2 cups crushed or pureed tomatoes
• 1 1/2 cups diced tomatoes
• 1/4 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 to 2 teaspoons chipotle powder, optional
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Instructions :

• In a large skillet over medium heat, brown the ground beef and pork until mostly cooked through. Use a slotted spoon to transfer to a large slow cooker.
• Add the tomatoes, onion, garlic, chili powder, cumin, salt, pepper and cayenne. Stir to mix well.
• Cook on low for 6 hours and season to taste with additional salt and pepper. Serve with your favorite toppings.

Tips for Success :

• This is an incredibly easy recipe and you can add your own touches. If you like more heat, add more chipotle. If you like it more mild, skip the chipotle altogether. Whatever you do, this keto chili is a hearty, healthy dinner for the whole family.

How do I store leftover keto chili?

• You can store leftover chili in a covered container in the fridge for up to 5 days. It also freezes well for up to 3 months. Be sure to let it cool completely before placing in the freezer.

How many carbs are in Keto Chili?

• This keto chili recipe has 7.8g of carbs and 3.0g of fiber per serving. That comes to 4.8g net carbs per serving.

Stovetop Directions :

• To cook keto chili on the stove, heat a large pot or dutch oven over medium heat with a little olive oil. Add the onion and sauté until translucent, then add the garlic and spices. Cook another minute until fragrant.

• Add the meat and cook until browned through, then add the seasonings and tomatoes. Bring to a simmer and cook, stirring frequently, over medium low heat for at least 30 minutes to meld the flavors. 

Source:

All Day I Dream About Food

Mama Nikki's Vegetable Beef Soup ❤️

 Vegetable soup is one of my favorites.  I made a huge batch the other day and my sister and I brought it to a friend's house to eat while we were baking batches of Christmas cookies.  She loved it so much and asked for the recipe.  Guess what?  I didn't have it on this blog, I always "wing it".  

I went through my mom's cookbook and have been adding family recipes that I grew up eating and this is what my mom wrote down.  Ummm, yeah I do things a little bit differently but I did want to remember my mom's because I did love it growing up and I remember it tasting the same regardless. 

This is Lonnie Beineke's recipe card: 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Let's Get Cooking!

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Makes about 8 quarts

Ingredients :

• 5 lb. Beef or Top Round Roast
• 3 - 28 oz. cans diced tomatoes (I use San Marzano)
• 2 - 32 oz. containers beef broth or 5 Tablespoons Better than Bouillon Beef & 64 oz. water
• 2 cans corn (get non-GMO)
• fresh or frozen bag of chopped green beans
• 5 russet potatoes, peeled and diced 
• 1/2 bag frozen peas
• 4 celery stalks, diced
• 4 large carrots, diced
• 1 yellow or white onion, diced
• 1 head of chopped green cabbage or 2 bags Cole slaw cabbage
• 2 Bay leaves
• 1 Tablespoon fresh or dried thyme
• 2 Tablespoons Italian Seasoning
• 3 cloves garlic, minced or 1/2 Tsp garlic powder
• Salt / Pepper to taste
• 3 Tablespoons Olive Oil

Soup Instructions :

For the Meat: 

• Rub salt and pepper on roast. 
• If using a pressure cooker: Put on Saute mode and brown all sides of the beef with the olive oil. Add Italian seasoning and thyme (if dried) or remove the leaves off of the stems if fresh on beef roast. Place garlic, onions, bay leaves, beef roast and 2 cups beef broth in an instant pot and select pressure cook for 1.5 hours.  

• If using a crock pot: brown meat in a pan on all sides and then add the seasonings, garlic, onions, bay leaves and broth. Then place in the crockpot, covered, on low for 8 hours or high for 4.

• If using a stock pot: brown meat in a pan on all sides and then add the seasonings, garlic, onions, bay leaves and broth.  Cover and cook on medium for about 3 hours or more.  

• When meat is fully tender and cooked, take 2 forks and shred beef roast and place aside.

For the Soup: 

• While the meat is cooking, put in a stock pot the carrots, celery and another 1 Tablespoon of olive oil.  Saute for about 7 minutes on medium. 
• Add the potatoes, cabbage and cans of tomatoes and the rest of the beef broth. Cook for 20 minutes or so. 
• Add green beans and cook for another 10 minutes.
• Add shredded meat, corn and peas.
• Cook another 10 minutes.

Notes :

• This is a tough cut of meat but super lean.  I love cooking it in a pressure cooker because it never fails to be tender.  
• You could cut the meat into chunks like a stew and brown it and cook it instead of whole then shredding it (which I would probably do if I was making it in a crock pot or stock pot.)
• If using a chuck roast there is more fat in it so you will definitely need to trim off the fat before adding it to the soup.
• You could easily use chicken for this recipe but the cook times will be way less!

Source :

Mama Bear Nikki ❤️ 

Stuffing with Sage Sausage (Nikki) *

There are a ton of recipes for stuffing or dressing out there.  I always say stuffing, not dressing.  Rumor has it, stuffing refers to it being "stuffed" in the turkey and dressing is not.  I never stuff my bird.  So, I am sticking with what I grew up calling it ... Stuffing. 

All aside from that, I like to keep my stuffing basic.  No cranberries.  No apples.  No raisins. Just delicious stuffing.  However...I do love me some wild rice in it.  So I will add it as an optional ingredient.  Not everyone likes it, some adore it.  So, to be safe...keep it simple my loves!

  

❤ With love and full tummies ~ Mama Bear  ❤

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Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Ingredients :

• 8 cups store-bought unseasoned stuffing cubes
• 1 stick (½ cup) unsalted butter
• 1½ cups diced yellow onion (from 1 large onion)
• 1 cup diced celery (from 3 celery stalks)
• 4 garlic cloves, finely chopped
• 1 pound sage sausage OR bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below (I prefer sage sausage)
• 2¾ cups low-sodium chicken broth
• 1 large egg, beaten
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• ¼ cup fresh chopped parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Optional: 2 Cans Canoe Wild Rice, drained

Instructions :

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.

• Place the stuffing cubes in a large mixing bowl.

• In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)

• In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.

• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Add the canned wild rice, if you are using it. 

• Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

Notes :

• If you can't find bulk sausage, simply buy regular sausage and remove the casings.  

• Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe, allowing a few extra minutes in the oven. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

• Crock pot:  Instead of placing in a baking dish, put on high for 45 minutes and then low for 4 hours. Make sure to grease the crockpot dish.

Nutrition :

Calories: 467 | Fat: 28 grams | Saturated fat: 10 grams | Carbohydrates: 40 grams
| Sugar: 5 grams | Fiber: 6 grams | Protein: 15 grams | Sodium: 1,063 mg | Cholesterol: 57 mg

Crock Pot Mashed Potatoes *

There’s nothing quite like a warm, creamy bowl of mashed potatoes to complete a meal, and when you can make them in a crockpot, they become even more irresistible. Crock Pot Mashed Potatoes are the epitome of comfort food — they’re easy to prepare, full of rich flavor, and the perfect side dish for any occasion, from a weeknight dinner to a holiday feast.

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Serves: 12

Ingredients :

• 5 pounds cubed Russet or Yukon Gold potatoes peeled, washed and cut into chunks
• 1 cup salted butter divided
• 32 ounces chicken broth
• 8 ounces cream cheese softened, regular or ⅓-less fat
• 1 cup heavy whipping cream
• 1 teaspoon salt or to taste
• Garnish options: chopped fresh parsley, sliced chives, or pats of butter.

Instructions :

• Place the peeled and cut russet potatoes into a crockpot.
• Pour broth over the potatoes and half of the butter, cubed.
• Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.
• Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 
• Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.
• Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Why you will Love this recipe :

• Hands-Off Cooking: Set it and forget it! The crockpot does all the work, freeing up oven space and allowing you to focus on other dishes or simply relax.
• Creamy and Delicious: The combination of butter, cream cheese, and heavy whipping cream makes these creamy potatoes incredibly rich and velvety.
• Perfect for Entertaining: These slow cooker mashed potatoes can stay warm in the crockpot, making them ideal for serving during large gatherings or a holiday meal.
• Versatile Garnishes: Whether you prefer a sprinkle of chives or a pat of butter, you can customize this easy slow cooker dish to your liking.
• Make-Ahead Friendly: You can easily prepare this make-ahead crockpot mashed potatoes recipe in advance, which is a lifesaver during busy cooking days.
• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.

Notes, Tips and Variations :

• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

Storage and Freezing :

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot, microwave, or on the stovetop with a splash of cream or milk to restore creaminess.
You can freeze mashed potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition:

Calories: 393kcal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 707mg | Potassium: 881mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

Source:  Dinner321

Easy Mongolian Beef KETO (Carolyn)

This recipe has all the classic umami flavor of your favorite takeout. It’s a little bit sweet and a little bit spicy, with plenty of sauce that soaks into any keto rice or noodles you pair it with.

I utilized my slow cooker for this dish to minimize the effort and the clean-up. Tougher cuts of meat like flank steak or skirt steak benefit from slow braising, and become melt-in-your-mouth tender.

But not everyone has a crockpot so I’ve also included instructions for both the Instant Pot and the stovetop.

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Servings4 servings

Calories417 kcal

Equipment :

• slow cooker (or Instant Pot)

Ingredients :

• 1 ½ lbs flank or sirloin steak
• ⅓ cup Swerve Brown
• 2 tablespoon allulose (optional)
• ¼ cup water
• ¼ cup tamari or soy sauce (or coconut aminos)
• 2 tablespoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ½ tsp glucomannan powder (or ¼ teaspoon xanthan gum)
• 2 green onions, chopped
• Sesame seeds for sprinkling

Ingredient Notes :

• Flank steak: Flank steak is a good choice for Mongolian beef, as it’s easy to slice thinly. You can also use top sirloin or skirt steak.
• Swerve Brown: I highly recommend a brown sugar replacement, as it gives this recipe a more authentic flavor. You can also use granular sweetener and 1 teaspoon of molasses.
• Allulose: You don’t have to add the allulose but it does help make the sauce a bit stickier, like traditional Mongolian beef.
• Tamari: I prefer tamari over coconut aminos, because it has more umami flavor and fewer carbs. It’s also better than soy sauce as it’s completely gluten-free.
• Sesame oil: Use toasted sesame oil for the best flavor.
• Garlic: Fresh minced garlic is best, but if you must substitute granulated garlic, use ¾ teaspoon.
• Ginger: I use ground ginger for simplicity, but you can also use a teaspoon of fresh grated ginger.
• Red pepper flakes: Add another ¼ teaspoon if you like more heat.
• Glucomannan: Traditional Mongolian beef takes cornstarch for a rich, thick sauce. A keto thickening agent, like glucomannan or xanthan gum, makes the sauce thicker without starch.
• Garnish: Green onion, sesame seeds, salt.

Instructions :

• Slice the beef very thinly against the grain. This works best when it is semi-frozen (but not rock solid). Place the beef in the bottom of a slow cooker.
• In a medium bowl or glass measuring up, whisk together the sweeteners, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.
• Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours. 
• When the beef has finished cooking, spoon some of the broth out of the pot into a bowl. Whisk in the glucomannan powder until combined, then pour the broth back into the pot and stir to coat. 
• Sprinkle the beef with the chopped green onions and some sesame seeds and serve over cauliflower rice. 

Alternative Cooking Methods :

Instant Pot Directions: Use the sauté function to brown the beef in a little oil first. Don’t add any water to the sauce, as pressure cookers force moisture out of the meat and it may end up quite soupy. Then cook the beef on Manual High for 10 minutes, then thicken with glucomannan.

Stovetop Directions: Heat 1 tablespoon of oil in a large skillet over medium heat. Add half the beef and sauté until nicely browned, 3 to 4 minutes. Repeat with more oil and the remaining beef.

Add the sauce to the pan and bring to a simmer. Push all the beef to one side and whisk in the glucomannan, then stir well to combine.

Nutrition:

Serving: 1serving = ¼ of recipe | Calories: 417kcal | Carbohydrates: 2g | Protein: 35.7g | Fat: 25.4g | Fiber: 0.4g

Extra Information:

Is Mongolian beef high in carbs?

• This Keto Mongolian Beef has 2 grams of carbs per serving. It is much lower in carbohydrate than the traditional version, which can easily have 15 to 25 grams per serving.

Is Mongolian beef sweet or spicy?

• Mongolian beef is a sweet and slightly spicy dish. You can easily adjust the heat to your liking by adding more or less red pepper flakes.

Is there sugar in Mongolian beef?

• The popular version of this dish from PF Chang’s contains a great deal of sugar. But this keto recipe has no added sugars and all the great flavor of the original!

Source:  All Day I Dream About Food