Health, Keto, Recipes

Low Carb Turkey Chili

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Low Carb Turkey Chili

The cold fall weather is here and now is the time to start thinking about comfort food! I love easy and delicious meals that I can meal prep for the week. The good thing about chili is that you can cook a large batch for the week or freeze it for later. I am always on the lookout for yummy low carb recipes and I found a great Turkey Chili that will be great for anyone watching their carbs or just looking for a new healthy chili recipe to try. Enjoy!

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Low Carb Turkey Chili

Delicious Low Carb Turkey Chili
Course Main Course
Cuisine American
Keyword chili, turkey
Prep Time 30 minutes
Cook Time 4 hours
Servings 4
Calories
Author pgu

Equipment

  • Crockpot
  • Slow cooker

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp black pepper
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp cummin
  • 3lbs Turkey Ground Meat
  • 1 tsp pressed garlic
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 8oz Cans of Rotel
  • 1 White Onion
  • shredded cheddar cheese(optional)
  • Sour cream (optional)

Instructions

  • Pour olive oil in pan and add in the fresh pressed garlic
  • Saute the garlic in the pan and then add in the turkey meat
  • Ground the turkey meat until cooked through ( 3 to 5 minutes)
  • turn on the crockpot and turn to high
  • add in the meat and seasonings to the crockpot
  • chop up the onion and peppers and place them in the crock pot (leave some of the onions for toppings)
  • Set the chili on high for 4 to 5 hours or on low for up to 8 hours
  • Top with remaining onions and cheddar cheese and serve!

Notes

use crockpot on high 4 to 5 hours. You can also cook on low 8 to 10 hours. Be sure not to over cook or burn. Save of the chopped onions for toppings and be sure to have some sour cream or cheese as well! Enjoy!!
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Health, Keto, Recipes

Low Carb Zucchini Ravioli

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In the Mood for Italian and on a low carb or keto diet? This recipe will be an excellent way to incorporate a low carb version of an Italian classic to your dinner recipes! This recipe is very easy to make and only takes about 15 minutes! The hardest part is slicing the zucchini noodles. Use a good peeler or a good slicing knife. If you have a mandolin that may be better. The point is to get good thin noodles. Start with at least four or five just to make sure you have enough. I only had three and messed up and was down to two, not enough for this recipe.

Enjoy! This recipe is from www.delish.com

Mix all of the dry ingredients together.

Slice up all of your zucchini noodles into thin pieces.
Roll up the ravioli into squares four pieces with the cheese mixture in the middle.
Roll up the ravioli and pour the marinara sauce on top. Cover with the mozzarella cheese and bake.
https://youtu.be/_R9PZy6J_ao
Watch the full cooking video here!
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Zucchini Ravioli

A delicious keto low carb zucchini ravioli recipe.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: ravioli
Servings: 4
Calories: 223kcal

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 4 Medium Zucchini
  • 2 Cups ricotta Cheese
  • 1/2 Cup Parmesan Cheese grated
  • 1 large Egg
  • 1 Clove Garlic
  • 2 Cups Marinara
  • 1/2 Cup Mozzarella Cheese

Instructions

  • 1.) Preheat oven to 375° and grease a large baking dish with olive oil.
  • 2.) Make the noodles: Using a vegetable peeler, slice each zucchini into thin
    flat strips.
  • 3.) Make the filling: In a medium bowl, combine the ricotta cheese, Parmesan, egg, 2
    tablespoons basil, garlic, and season with salt and pepper to taste
  • 4.) Assemble the ravioli: Lay two strips of zucchini noodles so that they
    overlap lengthwise. Lay two more noodles on top, perpendicular to the
    first strips. You should end up with a “T” shape. Spoon about 1
    tablespoon of filling in the center of the zucchini. Bring the ends of
    the strips together to fold over the center, working one side at a time.
    Turn ravioli over and place in the baking dish seam-side down. Repeat
    with remaining zucchini and filling. Pour marinara around zucchini and
    top ravioli with mozzarella.
  • 5.) Bake until zucchini noodles are cooked and the cheese is melted, based on your oven between 25 to 30 minutes. Check to see that the top is golden.

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Keto, Recipes

Keto/Low Carb *Noodle-Less* Lasagna Recipe

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I was craving pasta and Italian food recently and I started to research keto/low carb recipe options. I found this amazing noodle-less lasagna recipe so I gave it a go. This dish is super easy and customizable to your personal tastes. I hope you enjoy it! This recipe is loosely based on the recipe from Hey Keto Mamma, she has an amazing site. Go over and check her out. The full recipe listed below

Enjoy this delicious keto low carb friendly lasagna recipe. This recipe ditches the noodles but you will not miss them! You can play around with the cheese amounts based on your pan size and personal preference.

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Keto Low Carb Noodle-Less Lasagna

Enjoy this delicious keto low carb friendly lasagna recipe. This recipe ditches the noodles but you will not miss them!
You can play around with the cheese amounts based on your pan size and personal preference.
Course Main Course
Cuisine Italian
Keyword lasagna, noodlesless
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories

Ingredients

  • 1 tbsp Olive Oil
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 lb ground meat
  • 1/2 lb Italian sausage
  • 1/4 cup chopped white onion
  • 1/2 cup ricotta cheese
  • 1 cup mozzarella cheese divided
  • 2/3 cup parmesan cheese divided
  • 1.5 cups marinara sauce

Instructions

  • Instructions
    1. Preheat the oven to 400 degrees
    2. In a 9 by 12 pan line it with tin foil and use a non-stick spray. Lightly coat the pan. Get a frying pan and pour in a tablespoon of olive oil.
    3. Add in the garlic and onion to the pan and saute them until they are translucent. Add in the ground meat and sausage. Break the meat up into smaller pieces and brown for ten minutes until the meat is no longer pink.
    4 Season the meat with pepper, oregano, Italian seasonings, garlic powder, and onion powder.
    5. Pour in the spaghetti or tomato sauce of your choice into the ground meat. Be sure to drain the grease before you pour in the sauce into the pan and mix well. Turn off the heat and set aside.
    6. In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Mix until the ricotta cheese is thoroughly mixed in with the other cheese to form a tacky paste. (If not mixed well you may need to add in another tablespoon of ricotta cheese).
    7. Layer the 9 by 12 pan with one layer of meat and then add in one layer of cheese. (Recipe will only make one layer of cheese). Then top with the final layer of meat. Garnish with leftover parmesan and mozzarella cheese.
    8. Bake for 20 to 25 minutes until bubbling and the top begins to turn golden. (Base cooking times on your oven). Garnish with chopped parsley, if desired. Serve warm.

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