Low Carb What’s For Dinner | Onion Bacon Jam and Goat Cheese Burgers, Stuffed Peppers, Chorizo Chili

Hang out with me while I cook 3 Fabulous Low Carb Dinners
Burgers with Onion Bacon Jam and Goat Cheese on a Chaffle Bun with Squash Casserole, Roasted Potatoes (for the non low carbers) and Strawberry Pie
Stuffed Buffalo Chicken Peppers, served with coleslaw
Hearty Beef and Chorizo Chili with cornbread

Check out Jen’s video- https://youtu.be/I1PpQQWFX8s

Jen’s Channel –https://www.youtube.com/user/chapin2508

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To buy your copy of my cocktail book TIME TO DRINK
Or my cookbook MY SOUTHERN KETO KITCHEN
or to get your FREE MEAL PLANNER worksheet-
https://mysouthernketokitchen.com

ITEMS MENTIONED IN VLOG YOU MAY BE INTERESTED IN CHECKING OUT—-
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VIDEOS MENTIONED TODAY
Flavored COmpound butter video
https://www.youtube.com/watch?v=kAUtLoNBtSY&t=213s />Squash casserole
https://www.youtube.com/watch?v=v6WZGSaf4-E />
ONION BACON JAM
2 large red onions, thinly sliced
1.5 packs bacon, cooked and finely diced
2 Tbsp Bacon Fat
¼ cup Brown Sugar
¼ cup plus 2 T Apple Cider Vinegar
⅛ tsp cayenne pepper
¼ cup Lakanto Maple Syrup
Cook onions in bacon fat over low heat until caramelized, 40-50 minutes. Stirring often.
Add remaining ingredients and cook over medium-low until jammy consistency. Optionally, you can puree the jam a bit if you want it to be more one consistency. I prefer it chunky.

BUFFALO CHICKEN STUFFED PEPPERS
Ingredients
2 cans chicken, drained ( alternately can use 3 cups pre-cooked and shredded chicken)
8 oz cream cheese, softened
1 tbsp Buttermilk Ranch Seasoning ( any ranch works)
¼ cup Sour Cream
¼ cup Mayonnaise
½ cup Shredded Mexican Blend Cheese ( any shredded cheese works – Monterey Jack is great)
½ cup Frank’s Hot Sauce
2 packages riced cauliflower, cooked and extra liquid drained
Directions
Simply Dump all ingredients together and combine well.
That’s it! SO SIMPLE!
To do as stuffed peppers, just add into each half pepper, top with cheese, and bake.
TIPS
Can serve HOT or COLD.
To serve as a Dip for a party – Place the entire recipe into an 8×8 baking dish. Cover with ½ cup Shredded Cheese of Choice. Cook until heated through and bubbly
If you are like blue cheese this is also wonderful with addition of ¼ cup blue cheese!

CHORIZO CHILI
177grams Roasted Red Peppers
145 grams Onion, Diced
1 small can green chilies ( 4 oz)
3 (220gram) cans El Pato Jalapeno Tomato Sauce ( worth finding at Walmart but can use plain Tomato sauce)
2 Lbs Chorizo, cooked and drained. ( read labels, find one without carbs, or at least low- some chorizo can have high carb counts)
1 lb Ground Beef, cooked and drained.
8 oz Beef Broth ( preferably bone broth)
1 T Arizona Dreaming Seasoning ( from Penzey’s)
1 T Chili Powder
1 T Mexican Oregano
Preparation
Instant Pot –
Combine all ingredients and cook on Soup Setting.
Let release on Natural Pressure Release and then ready to serve.
Crock-Pot
Combine all ingredients and cook on Low Setting for up to 8 hours or so.
Stove Top
Brown Meat and Drain.
Saute veggies till soft.
Add remaining ingredients and bring to boil.
Immediately turn down to simmer and simmer for at least 30 minutes, up to 4
Tips
Freezes and Reheats very well.
Serve with Cheese, Sour Cream, Avacado- whatever sounds good to you!
Goes great with keto cornbread, or my jalapeno chaffless!!!

My Contact Info:
Instagram @timetoshrink_erika
Email [email protected]
Facebook TimetoShrink Bariatric Ketogenic Support Group

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To Send me Mail:
100 Old Cherokee Road
Suite F #327
Lexington, SC 29072
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I hope you enjoy this video but please know that my videos are for entertainment purposes only. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. This is a lifestyle choice that I have made with the guidance of my doctor and I am sharing my journey.

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