Easy, Healthy Slow-Cooker and Casserole Recipes

Recently, I was tested for food and environmental allergies. I created this dinner menu before I got those results so there will be some tweaking for sure in the months to come.  My 2 biggest allergens besides almonds and hazelnuts are broccoli and BHA (a food additive).  I'm actually allergic to broccoli.  Who knew such a thing existed?  I'm like the idol of millions of small children. Needless to say, I have a lot of reading and learning to do.  I feel like as an adult I've had to re-learn how to eat too many times to count!

Slow Cooker Braised Beef 

Oh well, whatever makes me feel better, right?

Bon Appetit!

Slow Cooker Recipes

• Slow Cooker Mexican Lasagna
• Spaghetti Squash and Meatballs 
• Crockpot Crustless Pizza
• Slow Cooker Braised Beef with Carrot Mash
• Crock Pot Balsamic Chicken Thighs
• Slow Cooker Kielbasa, Cabbage and Onions
• Slow Cooker BBQ Meatloaf
• Honey-Garlic Slow Cooker Chicken Thighs
• Slow Cooker Kalua Pork

Casseroles

• Low Carb Chili Cheese Coney Casserole
• Philly Cheesesteak Casserole
• Sausage Spinach Bake

Chicken Dinners

• Crispy Chicken Drumsticks
• Baked Garlic Chicken Parm (replace breadcrumbs with pork rinds)

Stuffed Bell Peppers (Low Carb)

The basic ingredients.

About a year ago when I was re-dedicating myself to the low-carb lifestyle, I stumbled upon a multitude of recipes for stuffed bell peppers.  The recipes seemed easy enough, which as a working mom is super important to me, and none of the ingredients were exotic, another plus.  I found them great for lunches as they were easy to reheat.  Also, I played around with what I stuffed them with.  Sometimes I used cream cheese and mayo.  Other times I used cream cheese and sour cream.  I'd switch up the crumbled bacon with pepperoni if I didn't have any on hand.  Point is, once you start making these you can switch up the ingredients as much as you want and really make them your own to fit your taste.

Ingredients

• 8 Ounces of cream cheese
• 2 tablespoons of Parmesan cheese 
• 2 Tablespoons of full fat mayonnaise
• 2 Green (or really, any color) bell pepper
• 2 slices of bacon, turkey or pig, your choice
• 2 teaspoons of garlic powder (optional)
• Any additional low carb toppings that you would like!

Directions

The finished product!  Yum. 

• Pre-heat oven to 400 degrees
• Soften the cream cheese and then mix it with the Parmesan cheese, mayonnaise and garlic powder.
• Slice open and clean out the peppers of all seeds.  
• Spoon in the mixture into the open-faced peppers and add any additional toppings you might want.
• Place the peppers onto a greased cookie sheet and put into pre-heated oven for at least 25 minutes.  I like mine a little crispier so if you do too you might want to put them in for longer.  
• Let them cool down for a bit before enjoying.
• These re-heat wonderfully for lunch the next day.  

Low Carb, High Fat and Nut Free Swedish Meatballs!

Tonight I am making these Swedish Meatballs from The Ketogenic Cookbook.  I can't wait to try them out!  I'll be serving them over zoodles (zucchini noodles).

Looks like meatloaf but tastes like Swedish meatballs!

Ingredients

• 1.5 pounds grass fed beef
• 1/4 pound ground pork
• 1 large egg
• 1/4 cup tomato sauce
• 1/4 cup minced yellow onion
• 1 tablespoon coconut aminos or wheat-free tamari sauce
• 1 tablespoon dry mustard
• 1 clove garlic, minced
• 2 teaspoons fresh ground black pepper
• 1 teaspoon liquid smoke
• 1 stick unsalted butter
• 2 ounces of cream cheese
• 1/3 cup beef bone broth
• 1/2 cup grated Parmesan cheese
• 1/8 teaspoon ground nutmeg

Directions

1. Preheat oven to 325F.
2. In a large bowl combine,  ground beef, ground pork,  egg, tomato sauce (check the carb count),  minced yellow onion,  coconut aminos,  dry mustard,  garlic minced, of fine sea salt, fresh ground pepper, and liquid smoke (not sure what this is and I haven't found it in the local grocery store yet).  Mix until well combined.
3. Shape into 1.5 inch meatballs and place on a rimmed baking sheet.  Bake the meatballs for 45-60 minutes, until cooked through and browned.
4. Meanwhile, make the sauce:  Place butter in a saucepan and heat until the butter sizzles and brown flecks appear, stirring constantly to keep the butter from burning.  Reduce the heat to low.  Stir in  cream cheese,  beef bone broth,  Parmesan cheese and ground nutmeg.  Simmer for at least 15 minutes.  The flavors open up if you simmer longer.
5. When the meatballs are done, remove them from the oven, place them on a serving tray, and serve with the sauce.