low carb Wedge Salad

Every time Jason takes me to a steak house I crave the wedge salad. I love the refreshing crunch along side a nice juicy steak! I recently realized I can recreate that at home... yes, I really I am late to the party on this one. I shared my salad on Instagram and Snap Chat and I got quite a few messages saying to share the recipe. While this is so simple you can make it with your eyes closed, I decided to share my wedge salad with everyone! Serve this as a quick and simple lunch or as a side dish with your favorite grilled dinner.
My favorite way to enjoy this one is with a grilled strip steak and some grilled or roasted asparagus!

low carb Wedge Salad- Serves 1
1/4 head of iceberg lettuce
1/8 cup blue cheese crumbles
1/8 cup shredded red cabbage
4 cherry tomatoes, cut in half or fourths
3 slices of cooked bacon, crumbled up
Salt & pepper
+ your favorite salad dressing

To assemble, put your iceberg on a plate and break it apart a little.
Then add your dressing on top- this will help all the other ingredients to stick to it.
Then layer on the bacon, tomatoes, red cabbage and blue cheese crumbles.
Sprinkle with a little salt and some black pepper.
Enjoy!

Per Salad (without dressing)

204 calories

2.5 grams of carbs

12.7 grams of protein 

lil carb Hoagie Dip

Just in time for the Super Bowl I thought I would share my recipe for what might be the best "dip" you ever had. Bring this to a party and it will be devoured!  I love to serve this with bell pepper chips to keep it low carb but if you're bringing it to a get together I would definitely serve it with some thing sliced baguette. The perfect appetizer and game day food!! I hope you love it like I do! And please have an extra bite for me since I'm 30 weeks pregnant and staying away from lunch meat right now! #jealous!!!

lil carb Hoagie Dip- Serves 10 people as an appetizer

1/4 lb ham lunch meat
1/4 lb turkey lunch meat
1/4 lb pepperoni lunch meat
1/4 lb genoa salami lunch meat
1/8 lb American cheese
1/8 lb provolone cheese
1/2 cup finely chopped red onion
1/4 cup finely chopped pepperoncini peppers
2 1/2 cup iceburg lettuce, chopped
1/2 cup chopped tomato, without the seeds

Sauce:
3/4 cup mayo
1 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1 tsp died oregano
1 tsp dried basil
1/2 tsp pepper
1/4 tsp red pepper flake (adjust to your taste or leave out)
1/4 tsp garlic powder

Prep the lunch meat and cheeses by cutting into small pieces and making sure to take the time to separate the pieces. (Tip: When you stack and cut lunch meat it can stick together- separate the pieces otherwise they will stick together in the actual dip)

Mix together all of the "sauce" ingredients and set aside.

Combine the cut up meats, cheese, chopped tomato, lettuce, onion, and pepperoncinis in a large bowl.  Mix this with a spatula. Then add in half of the sauce mixture. Mix well. Add in the remaining sauce and mix well again.

Place in the fridge for at least 2 hours before serving for the flavors to merry. Overnight is best.
Serve cold with bell pepper chips. Enjoy!

*This mixture also tastes great on top of a bed of lettuce as a salad or inside of lettuce cups!

lil carb Meatloaf & Roasted Garlic Gravy

I really love meatloaf and I'm totally not afraid to admit it. I have another meatloaf recipe already on my blog for a Bacon Wrapped Meatloaf with Ketchup Topping which is delicious but I also wanted to share a more savory meatloaf recipe with everyone. This recipe is J's favorite. Plus since it has a gravy alongside it goes perfectly with cauliflower mash - get my recipe HERE. If you're looking for another great low carb comfort food dish to add to your rotation definitely try out this one out!

Low Carb Meatloaf & Roasted Garlic Gravy- Serves 4
1 1/3 lb ground beef
1 egg
2 Tbsp heavy cream
1/8 cup panko bread crumbs
1/4 cup fine parmesan cheese
1/2 onion- sautéed in 1 tsp olive oil
1/2 tsp dried thyme
1 tsp dried parsley
Salt & Pepper

Gravy:
1 head garlic
2 cups beef broth
3 Tbsp butter

Preheat your oven to 350 degrees.
In a small pan saute 1/2 of a diced onion in 1 tsp of olive oil over medium high heat until the onion softens and browns a little- about 4 minutes. Set aside to cool.
To prep the garlic head- cut top 1/3 off and discard or use for another recipe. The bigger bottom half add to a small piece of tin foil and top with 1 tsp of olive oil and a pinch of salt and pepper. Wrap the foil around the garlic head to make a pouch (see my video above for further instruction). Set this aside for a minute.
Next, assemble the meatloaf. In a large bowl whisk the egg with the panko, parmesan cheese, dried thyme and dried parsley and a pinch of salt and pepper until well combined.
Then add in the heavy cream and the cooked onion and mix again.
With clean hands add in the ground beef and mix until everything is combined but be sure not to over-mix.
Place the meat mixture on a foil lined baking sheet and form into a loaf shape.
Put the foil wrapped garlic head also on the baking sheet and place in the oven for 45 minutes.

For the gravy:
When the meatloaf timer has 20 minutes left bring the beef broth and butter to a rolling boil on medium high heat. Let this reduce down for 20 minutes whisking every few minutes.


Once the meatloaf is done, remove it from the oven and cover with tin foil for 10 minutes allowing it to rest. Unwrap the roasted garlic and add the cloves into the gravy. Turn the heat down to low and mash the garlic cloves in the gravy with a fork breaking them up. Allow the flavors to merry on low heat while the meatloaf rests for 10 minutes- add salt and pepper if needed.

To serve plate up a slice and add some gravy and ENJOY!

Nutritional Info Per Serving 

(Meatloaf and gravy split into 4 servings)

543 Calories

31.8 Grams Protein

3 Net Grams Carbs

How to make Homemade Roast Beef | LOW CARB

I am a few days from 26 weeks pregnant and all I have been craving lately is some lunch meat. I've been dreaming of it. A juicy roast beef sandwich in particular with white American cheese (don't ask me why but it has to be white not yellow LOL), lettuce, tomato and plenty of mayo. Holy... my mouth is watering! They say woman who are pregnant should avoid lunch meat due to the possibility of listeria poisoning. Now, I know a lot of pregnant woman eat lunch meat and are totally fine but this is just one of those things I don't want to mess with. Until today when I make my own homemade roast beef!
There are 2 ways to approach cooking your own roast beef. 1. high heat and quicker cooking time or 2. low and slow.
This recipe is going to be for the low and slow version. I want my roast beef to not have the crust that you would get from cooking it at a higher temperature for less time because I'm going to be making sandwiches or wraps and don't need the crust. Both versions will be on my blog eventually but for today we have the low and slow version. Let's begin!

Homemade Roast Beef
1 top round Beef Roast 2- 2 1/2 lbs (in the video mine is 2.37lb)
1 1/4 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme

Preheat the oven to 225 degrees F.
Rinse and pat the roast dry.
Mix together all the spices. Rub the spices all over the roast. Press the slices into the meat as best as you can.
Place in a roasting pan (or on a foil lined baking sheet) in the oven until the center has reached your desired doneness (see the temperature guide below).
I cooked mine until 135 degrees. This took 2 1/2 hours.
Use a meat thermometer or digital meat probe to determine the temperature.
Once the beef is done cooking allow it to rest for 20 minutes. After that you can slice it and eat it warm or you can follow what I did in the video above- Allow the beef to cool then wrap in parchment paper and plastic wrap and refrigerate overnight.
The next day slice against the grain as thin as possible using a sharp cerated knife or a meat slicer.
Store in the fridge for up to 5 days - if it lasts that long! Enjoy!

Temperature Guide:
120 degrees Rare
126 degrees Medium Rare
134 degrees Medium
150 degrees Medium Well
160 degrees Well Done

*Ways to use this roast beef*
-Sandwiches
-Wraps
-Lettuce Cups
-Make a Steak Salad (romaine, gorgonzola, roast beef and balsamic dressing)
-Serve Warm with Gravy
-Make Roll-Ups with Cheese and Mayo


Roasting Pan I used in this video

iGrill I used in this video

Cabelas Meat Slicer used in the video

lil carb Enchilada Chicken

Break out your crock pots, this is an easy one!!

I'm not trying to sell you this recipe BUTtttttt it's so easy and so flavorful and so juicy that you just have to make it!  I'm bringing out this one for this particular weekend for a couple reasons. I don't think many people eat enchiladas for Christmas Eve or Christmas Day dinner- so this is something to wake up your taste buds. Before the holidays, if you're still running around trying to get all of your holiday shopping, wrapping, cleaning or decorating done OR after the holidays when no one feels like cooking but everyone still wants a home cooked meal.  This recipe pretty much cooks itself and who doesn't love that?! I hope everyone has a wonderful holiday! XO

lil carb Crockpot Enchilada Chicken- Makes 10 servings (1/2 cup each)
1.5 lbs of chicken breast
1 Tbsp Taco Seasoning- link to my homemade taco seasoning
3 garlic cloves, roughly chopped
1 medium onion, roughly chopped
28 oz can enchilada sauce- Low Carb store bought one I use
2 cups shredded Mexican cheese blend (or cheddar)
1 can of black olives, sliced

Into your crock pot add the chicken and sprinkle with taco seasoning.
Add in the garlic, onion, and enchilada sauce. Swirl 1/4 cup of water in the sauce can and add that in as well.
Stir well.
Place the lid on the crock pot and cook on LOW for 6 hours.
Then remove the chicken and shred it with two forks.
Add the chicken back into the crock pot and allow to cook for 1-2 more hours for the chicken to absorb all the juices. (I say 1-2 hours because it is ready after 1 hour but you can let this sit it you're not ready to eat yet.)
Then add the sliced olives and the shredded cheese.
Put the lid back on the crock pot for 15 minutes or until the cheese has fully melted.
Then you are ready to serve this up! Enjoy!

Ways to enjoy this crockpot chicken:
-Serve over sautéed kale or spinach
-Serve cold on a salad with romaine and some pickled jalapeños
-Serve with low carb hard taco shells for a non traditional taco
-Serve with low carb soft wraps- Jason and I did this and Jason made his like a restaurant enchilada with chicken inside, sauce on top with pickled jalapeños, shredded lettuce, chopped tomato and lots of sour cream! Delicious!

Nutritional Information:
Recipe Makes 5 Cups or 10 Servings
Per 1/2 cup serving:
201 Calories
14.7 Grams Protein
2.6 Net Grams Carbs