Low Carb Hickory Smoked Meatloaf
Low Carb Hickory Smoked Meatloaf
This Low Carb Hickory Smoked Meatloaf turned out delicious and extremely simple to make. Tweaked my normal meatloaf recipe to minimize carbs and I was pleasantly surprised to find that the flavor profiles didn't suffer. Served the meatloaf with a side of steamed cauliflower and a creamy cheesy Brussels sprout casserole.
If you've never smoked a meatloaf then you don't know what you're missing. I highly recommend using cookinpellets.com Premium 100% Hickory pellets in your wood pellet smoker-grill. Not only will you see that impressive smoke ring but the infusion of the Hickory smoke will leave you yearning for seconds.
Ingredients:
- 1 lb Jimmy Dean sausage
- 1 lb ground beef
- ½ cup golden flaxseed meal
- 1 medium red onion, diced
- 3 tsp crushed garlic (1 tsp = 1 clove)
- 4 oz tomato paste
- 2 large eggs
- 2 Tbsp Worcestershire sauce
- 2 tsp garlic salt
- 1 tsp black pepper
Directions:
- Preheat your MAK 2 Star or Green Mountain Grill Davy Crockett to "Smoke" (~ 180ºF) using cookinpellets.com Premium 100% Hickory wood pellets
- In a large bowl, combine all the ingredients and mix until well combined
- Split the meatloaf into 2 equal parts and form them into loaves
- Place the meatloaves on a Frog Mat and smoke for 1½ hours at 180ºF
- After smoking the meatloaves for 1½ hours bump your pit temperature to 350ºF
- The meatloaves are done when the internal temperature reaches 165ºF
- Rest the meatloaves for 10 minutes before serving
Serve with a side of steamed cauliflower and bacon Brussels sprouts in a creamy Parmesan sauce
Brussels Sprouts in Creamy Sauce with Bacon
Brussels Sprouts in Creamy Sauce with Bacon
Seeing is believing ... one look at this cheesy Low Carb Brussels Sprouts in Creamy Sauce with Bacon will inspire you to bake this casserole for your next low carb side dish or any side dish for that matter!
Ingredients:
- 1½ lbs fresh Brussels sprouts
- 7 slices of bacon
- 3 tsp crushed garlic
- 1½ cups heavy cream
- 2 cups shredded cheddar cheese
- 1¼ cups Parmesan cheese
- salt and pepper to taste
Directions:
- Preheat oven to 400ºF
- Cut bacon slices into small pieces
- Fry bacon until crisp and set aside saving bacon grease for Brussels sprouts
- Trim loose leaves and stem from Brussels sprouts
- Cut Brussels sprouts into halves or quarters depending on size
- Steam Brussels sprouts for about 12 minutes until al dente
- Fry the Brussels sprouts briefly in the bacon grease
- Season the Brussels sprouts with crushed garlic, salt, and pepper
- Add the heavy cream and bring to a boil
- Lower the heat and simmer until sauce begins to thicken
- Add the bacon pieces
- Spray a small baking dish with nonstick spray
- Pour Brussels sprouts into the baking dish
- Top the Brussels sprouts with shredded cheddar cheese
- Sprinkle the Parmesan cheese on top of the cheddar cheese
- Bake until the cheese is melted - about 10 minutes
- Serve hot
Low Carb Ham and Broccoli Crusty Casserole
Low Carb Ham and Broccoli Crusty Casserole
Wonderfully delicious low carb cheesy ham and broccoli casserole topped with a crunchy crust that will have your family and/or friends asking for seconds. Great way to use up leftover ham. You could always substitute Spam for the ham.
Ingredients:
- 1 lb Ham, cubed
- 6 cups Broccoli florets
- ½ medium red Onion, diced
- 8 oz canned mushrooms
- 4 cups Mozzarella cheese, shredded
- ½ cup Sour Cream
- Two 12 oz Cream of mushroom soup
- 2 large eggs
- 1 ½ cups Almond flour
- ½ cup Parmesan cheese, grated
- ½ tsp Kosher salt
- 3 Tbsp Butter, melted
- 1 lb fresh Asparagus, snapped & sliced
Directions:
- Preheat oven to 375ºF and Spray a 9" x 11" foil pan with nonstick spray
- In a medium bowl mix the crunchy crust ingredients
- Stir almond flour, 2 cups Mozzarella cheese, Parmesan cheese, and salt
- Stir in melted butter with a fork
- Mixture should be crumbly in small clumps of dough
- Steam the broccoli for about 11 minutes until florets are al dente
- In a large bowl, mix the ham, broccoli, onion, mushrooms, and 2 cups Mozzarella cheese
- Sauce recipe
- In a small mixing bowl, mix the sour cream, cream of mushroom soup, and 2 eggs until smooth
- Pour the sauce over the ham/vegetable mixture and stir to coat
- Pour the casserole mixture into the foil pan
- Spread the crunchy crust evenly over the ham and broccoli casserole
- Bake at 375ºF for 1 hour until the casserole is bubbly and the crust is golden brown
Serve with a side of fried Asparagus sautéed in 3 Tbsp of extra virgin olive oil and 2 Tbsp of salted butter
Low Carb Cod and Shrimp Casserole
Low Carb Cod and Shrimp Casserole
If you love fish, shrimp, and mushrooms in a creamy rich sauce then you'll find this hearty Low Carb Cod and Shrimp Casserole to be very satisfying. Even if you're not a big fan of mustard you'll find this sauce to be exquisite and I bet you'll fall head over heals with this recipe.
Ingredients:
- Two 12-14 oz cod fillets or white fish of your choice
- ¾ lb fully cooked shrimp, thawed
- 16 oz baby bella mushrooms, sliced
- ½ medium red onion, diced
- 1 lb fresh Brussels sprouts
- 1 ½ cups heavy whipping cream
- 2 Tbsp Dijon mustard
- 2 cups shredded Mexican blend cheese
- Garlic salt and black pepper to taste
- 4 Tbsp butter, separated
Directions:
- Preheat oven to 375ºF
- Spray a 7" x 11" baking dish with nonstick spray
- Fry the mushrooms and onion in 2 Tbsp of butter till they're al dente
- Add the cream and mustard
- Simmer for 5-10 minutes to reduce the sauce
- Season the cod with garlic salt and pepper to taste and place the fillets in the baking dish
- Place the shrimp around the fillets
- Spread half the cheese over the cod fillets
- Pour the creamy mushroom and onion sauce over the fish and shrimp
- Top the casserole with the remaining shredded cheese
- Bake for 25 minutes until the internal temperature of the fish is 145ºF and/or flakes easily with a fork
Side dish:
- Trim the stem and leaves of the Brussels sprouts and slice them in half
- Steam the Brussels sprouts for about 12 minutes until they are al dente
- Fry the steamed Brussels sprouts in 2 Tbsp of butter until golden brown
Low Carb Deconstructed Cabbage Rolls
Low Carb Deconstructed Cabbage Rolls
I fondly remember the scrumptious cabbage rolls my Mom used to make for us in my youth. Over the years I've made my own cabbage rolls which were delicious but the recipe doesn't fit into my low carb lifestyle. So I decided to simplify the recipe by taking the work out of stuffed cabbage rolls and keeping it low carb.
Ingredients:
- 1 lb of pork sausage (I used Jimmy Dean Original)
- 1 large head of cabbage, chopped
- 1 medium red onion, diced
- 1 small green bell pepper, diced
- 2 stalks of celery, diced
- 1 dozen medium baby bella mushrooms, sliced
- 24 oz marinara sauce
- 1 tsp granulated garlic
- 1 tsp seasoned salt
- ½ tsp black pepper
- 2 Tbsp butter
- 4 Tbsp roasted garlic extra virgin olive oil
Directions:
- Cook the pork sausage, drain and set aside
- In a large wok, cook the celery, onion, bell pepper, and mushrooms using the pork sausage grease
- Season the vegetables with the garlic, salt, and black pepper
- Set the al dente veggies aside
- Heat the wok on high, add the butter, olive oil, and chopped cabbage
- cook the cabbage until it's al dente
- Add the vegetables, pork sausage, and marinara sauce to the cabbage
- Lower the heat to medium high and continue cooking for 10-15 minutes until the cabbage is at the tender level that you like
- Serve immediately
