Low Carb Chili Recipe

Low carb ingredients:

1lb. ground beef
1 med. onion
1 14.5oz can of dice tomatoes (read the labels to watch the carbs)
1 14.5oz can of tomatoes sauce
½ a cup of banana peppers with juice or 1 med green pepper or hot pepper of your choice
Chili power to taste
Salt and pepper to taste


Dice the onion and saute it until tender, place aside. Cook ground meat and drain off all fat, adding the meat to the onions. Dice peppers up and add to onion and meat mixture. Return the pepper, onion, meat mixture back to the heat and add 3 tablespoons of chili power and cook. (If using banana peppers pour the juice into the meat mix) Add both cans of tomatoes and add more chili power to suit your taste. Salt and pepper to taste. Cook over med-low heat for 30 minutes or until desired taste and thickness is reached.

Enjoy this low carb chili by itself with just a spoon of sour cream or add it to other low carb foods like a hot dog or hamburger with your favorite cheese!!

Low Carb Manicotti Recipe

This low carb recipe can be made many different ways. You can change the cheese to your favorite like fontina cheese or smoke mozzarella cheese. Try adding some ground beef or thin slices of ham. For extra flavor try adding sun dried tomatoes or thin olive slices or any low carb ingredients that sound good to you!

6 large eggs
1/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
8 ounces drained ricotta cheese
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup thinly sliced fresh basil leaves
1 cup low carb / no sugar added marinara sauce
1/4 cup freshly grated parmesan

Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Preheat the oven to 400 degrees F.

Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the ricotta and mozzarella cheese in the center of the low carb egg crepe, and then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake this low carb dish until the cheese melts and the top is golden, about 15 minutes.