Low Carb Taco Meatloaf

Low Carb Taco Meatloaf

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Low Carb Taco Meatloaf

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
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Ingredients

Scale
  • 1 pound Jimmy Dean hot premium pork sausage
  • 1 pound ground beef
  • 1/2 medium size onion, chopped
  • 1 egg
  • 1 (1.25 oz) taco seasoning packet
  • 1 (4 oz)can diced green chiles
  • 1 (3.8 oz)can sliced ripe black olives
  • 1 cup salsa
  • 1 cup pork rinds, crumbs
  • 2 cup cajun cheddar cheese curds
  • 1/2 cup taco sauce

Instructions

  1. Take out 2 (10-inch) loaf pans.
  2. Preheat the oven to 350ºF.
  3. In a large bowl mix together beat the egg and salsa together.
  4. Add in the pork sausage, ground beef, chopped onion, diced green chiles, and pork rind crumbs. Take half a can of black olives into the taco meatloaf mixture and save the rest of the olives for garnishing on top.
  5. Mix the taco meatloaf mixture with your hands till well combined. Then divide the mixture into 4 parts.
  6. Take 1 batch of the meatloaf mixure and place at the bottom of the meatloaf pan. Add 1 cup of cajun cheddar cheese curds making a row of it and pressing down into the meatloaf.
  7. Take another batch of meatloaf mixture and place that on top of the cheese curd layer. Use your hands to press down making it nice and smooth and shaping the top layer nice and flat.
  8. On top of the meat loaf pour 1/4 of a cup of taco sauce. Take a spatula and smooth the sauce so it evenly spread.
  9. Do the same pattern and make the second taco meatloaf.
  10. Bake for 1 hour. When you remove it from the oven the pan will be full of fat.
  11. Lift the taco meatloaf out of pan and place on a serving plate. Serve with taco toppings such as lettuce, shredded Mexican taco cheese, salsa, and sour cream.

Notes

  • This make 2 (10-inch) loafs. Garnish with your favorite taco toppings!

Nutrition

  • Serving Size: 12
  • Calories: 268
  • Sugar: 2
  • Sodium: 820
  • Fat: 20
  • Saturated Fat: 8
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 17
  • Cholesterol: 81

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Stir-Fry Chicken With Cashews

Stir-Fry Chicken With Cashews

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Stir-Fry Chicken With Cashews

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
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Ingredients

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Ingredients For The Marinade

  • ½ cup less sodium soy sauce
  • 1/8 cup rice vinegar
  • 1/8 cup dry sherry
  • 2 tablespoons fresh ginger, chopped
  • 3 medium cloves garlic, crushed

Ingredients For The Stir-Fry

  • 1 pound boneless, skinless chicken breast, cut up into small bite size chunks
  • 2 teaspoon sesame oil
  • 1 medium red bell pepper, cut in strips
  • 1 onion, diced
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup cashews
  • 2 green onions, sliced

Instructions

To Marinate Chicken

  1. In a medium size bowl mix together the soy sauce, rice vinegar, dry sherry, fresh ginger, and garlic. After mixing the sauce add the cut up chicken breast. Set it aside to let it marinate while you prepare the rest.

To Stir-Fry-Chicken

  1. Heat wok or skillet over high heat. Add sesame oil swirling around to coat. Using a slotted spoon remove the chicken from the marinade and reserve the remaining liquid. Place the chicken in the wok. Stir-fry for 2 minutes then remove to a plate. Add the red bell pepper strips and chopped onion stir-fry for 2 minutes. Mix cornstarch with the remaining marinade liquid. Then return the chicken, and add cashews, salt, black pepper, marinade liquid to the wok. Stir-fry for 3 minutes or until the chicken is done and cooked through. Remove from heat. Sprinkle green onions on top of dish.

Notes

  • Make sure your wok or skillet is very hot before adding ingredients.

Nutrition

  • Serving Size: 4
  • Calories: 367
  • Sugar: 4
  • Sodium: 1449
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 40
  • Cholesterol: 96

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BBQ Bacon Ranch Chicken Pasta Salad

BBQ Bacon Ranch Chicken Pasta Salad

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BBQ Bacon Ranch Chicken Pasta Salad

BBQ Bacon Ranch Chicken Pasta Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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Ingredients To Make The BBQ Pasta Salad

  • 1 pound chicken, shredded
  • 1 (15 ounce) can black beans
  • 1 (12 ounce) box tricolor rotini pasta
  • One red pepper
  • 1/2 poblano pepper
  • 1 (8 ounces) medium cheddar cheese cut up in small chunks
  • 1 (4.3 ounces) bag of real crumbed bacon
  • 1 (9 1/4 ounces) bag Fritos corn chips

Ingredients To Make The BBQ Ranch Dressing

  • ¼ cup buttermilk
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons apple cider vinegar
  • 1 cup barbecue sauce
  • ¼ teaspoon garlic powder
  • ½ teaspoon fresh dill
  • ½ teaspoon fresh parsley
  • 1 tablespoon snipped fresh chives
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

To Make Make The BBQ Ranch Dressing

  1. In a medium size bowl whisk the buttermilk, mayonnaise, sour cream, bbq sauce until it is blended well. Add in the garlic power, fresh dill, fresh parsley, fresh chives, onion powder, salt and pepper. Keep whisking until it is smooth and creamy. If desired add in more bbq sauce. Cover and chill.

To Make The Pasta Salad

  1. Cook the pasta according to package directions; rinse and drain. Place the pasta in a large bowl.
  2. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the large bowl.
  3. Rinse and drain the black beans and add it to the large bowl.
  4. Cut up the red pepper,poblano pepper, cheddar cheese and add it to the large bowl.
  5. Cover and refrigerate the pasta salad for one hour. When ready to serve add the crumbled bacon, bbq ranch dressing, and toss to combine. Sprinkle corn chips on top.

Nutrition

  • Serving Size: 12
  • Calories: 574
  • Sugar: 9
  • Sodium: 672
  • Fat: 29
  • Saturated Fat: 8
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 26
  • Cholesterol: 66

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Creamy Cabbage And Sausage Pasta

Creamy Cabbage And Sausage Pasta

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Creamy Cabbage And Sausage Pasta

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 pound pork sausage
  • 1 medium head of cabbage, thinly sliced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 cups Top The Tator sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz egg noodles
  • 1/3 cup beef broth
  • Fresh parsley for garnish

Instructions

  1. On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

  • Serving Size: 8
  • Calories: 435
  • Sugar: 4
  • Sodium: 659
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 16
  • Cholesterol: 95

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Grilled Stuffed Burgers

Stuffed Grilled Burgers

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Stuffed Grilled Burgers

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
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Ingredients

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Mixture

  • 2 pounds ground beef
  • 1 small onion, finely diced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Stuffing

  • 1 cup crumbled potato chips
  • 4 slices of bread, crumbled
  • 4 strips of bacon, diced
  • ¼ cup water chestnuts, diced
  • 2 tablespoons chopped red pepper
  • ¼ teaspoon sage
  • ¼ teaspoon thyme

Instructions

  1. Take out 2 mixing bowls. Make the mixture in one mixing bowl and the stuffing in another.
  2. Form into patties, putting two together with the stuffing in the middle. Seal the edges and grill the patties.
  3. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

Nutrition

  • Serving Size: 8
  • Calories: 428
  • Sugar: 1
  • Sodium: 949
  • Fat: 26
  • Saturated Fat: 7
  • Unsaturated Fat: 17
  • Trans Fat: 1
  • Carbohydrates: 23
  • Protein: 25
  • Cholesterol: 75

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Low Carb Bacon Wrapped Cheese Stuff Meatloaf

Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

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Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 85
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Ingredients

Scale
  • 1 pound Jimmy Dean hot spicy pork sausage
  • 1 pound ground beef
  • 1/2 medium size onion, chopped
  • 2 teaspoon garlic, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated Parmesan
  • 8 oz tomato sauce
  • 1 cup pork rinds, crumbs
  • 1 pound bacon
  • 1 cup cheddar cheese curds

Instructions

  1. Preheat the oven to 350ºF.
  2. Place parchment paper in a 10-inch loaf pan.
  3. In a large mixing bowl combine all the ingredients, except the bacon and cheese curds.
  4. Line the bottom of the loaf pan with half the bacon slices. Each slice should over lap each other and overhang on the sides. Press half of the meatloaf mixture into the pan. Make a groove with your hands in the middle of the loaf. Then add a row of cheese curds pressing down into the meat. Then put the rest of the meatloaf mixture on top of the cheese curd layer. Fold over the bacon that is overhanging.
  5. Using the parchment paper that was lined in the pan flip the meat loaf onto another sheet of parchment paper to finish wrapping the meatloaf. Take the rest of the bacon slices to wrap the other side and sides. The meatloaf at this point should have bacon on all sides. Tuck the bacon pieces in so it is nice and neat and then return the meatloaf back into a lined parchment paper loaf pan.
  6. Bake the meatloaf at 350ºF for one hour and 10 min or until the internal temperature reaches 165 ºF. It will be full of grease when done. Take out the meatloaf onto another platter and let it cool 10 minutes before slicing and serving.

Nutrition

  • Serving Size: 8
  • Calories: 466
  • Sugar: 2
  • Sodium: 1181
  • Fat: 35
  • Saturated Fat: 13
  • Unsaturated Fat: 18
  • Trans Fat: 1
  • Carbohydrates: 4
  • Protein: 32
  • Cholesterol: 137

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Low Carb Mozzarella Stuffed Meatballs

Low Carb Cheese Curd Stuffed Meatballs

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Low Carb Cheese Curd Stuffed Meatballs

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

Scale
  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 1/2 cup almond flour
  • 3/4 cup grated parmesan cheese
  • 6 ounces crispy fried onions caramelized (1 can)
  • 16 ounces of garlic cheddar cheese curds
  • 1 egg
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon basil
  • 2 (14 oz) pizza sauce

Instructions

  1. In a large mixing bowl beat the egg. Add the hot italian sausage, ground beef, almond flour, grated parmesan cheese, garlic powder, salt, black pepper, cumin, and basil. Using your hands combine the meat mixture thoroughly. Then add the crispy friend onions caramelized to the mixture. Take a sheet of parchment paper and place on your counter. This will make it easy to work with. Scoop out the meat about 2 tablespoon and roll into a ball with your hands. Take the cheese curd and cut in half and use half for each meat ball. Press the cheese curd into the center of the meatball, sealing the meat around the cheese while shaping into a ball. Then place each meatball on the parchment paper. Keep repeating till all the meatballs are made. Heat a large frying pan over medium heat. Add the meatballs. Cook the meatballs about 2 min per side turning with tongs till meatball is browned on all sides. Then add the pizza sauce and cook a few minutes more. Garnish with parsley.

Nutrition

  • Serving Size: 8
  • Calories: 627
  • Sugar: 3
  • Sodium: 1431
  • Fat: 44
  • Saturated Fat: 19
  • Unsaturated Fat: 22
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 38
  • Cholesterol: 157

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

Scale
  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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Crockpot Cuban Sandwich

Crockpot Cuban Sandwich

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Crockpot Cuban Sandwich

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  • Author: Joe | Taste & Review
  • Prep Time: 20
  • Cook Time: 360
  • Total Time: 380
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Ingredients

Scale
  • 3 lbs boneless pork shoulder
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 4 x 12″ submarine roll
  • 1 lb swiss slices
  • 1 lb ham deli sliced
  • 2 cups dill pickle chips
  • 2 red onions
  • 4 tablespoons yellow mustard

Instructions

  1. In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
  2. Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
  3. Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
  4. Cut the sandwich as you desire and serve.

Nutrition

  • Serving Size: 8
  • Calories: 947
  • Sugar: 4
  • Sodium: 2617
  • Fat: 50
  • Saturated Fat: 21
  • Unsaturated Fat: 26
  • Trans Fat: 0
  • Carbohydrates: 44
  • Protein: 77
  • Cholesterol: 246

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BBQ & Grape Jelly Meatballs

BBQ & Grape Jelly Meatballs

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BBQ & Grape Jelly Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 180
  • Total Time: 185
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Ingredients

Scale
  • 1 (22-ounce) bag frozen fully cooked Italian meatballs
  • 1 (18-ounce) jar grape jelly
  • 1 (18-ounce) BBQ sauce
  • 5 ounces of jalapeño pepper jelly

Instructions

  1. Combine the grape jelly, BBQ sauce, jalapeño pepper jelly in a crockpot. Stir till well combined. Then add the Italian meatballs and stir till they are well coated. Cook on high for 3 hours.

Nutrition

  • Serving Size: 8
  • Calories: 446
  • Sugar: 58
  • Sodium: 602
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 5
  • Trans Fat: 1
  • Carbohydrates: 80
  • Protein: 12
  • Cholesterol: 43

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