Low-carb Comfort Food Recipes

Low-carbohydrate diets are all the rage these days. As research goes on, they may prove to be healthier than high-carbohydrate diets in many ways. Whether or not that is true, it's certainly true that low-carb foods can be delicious and comforting. Low carb comfort food recipes give you this same taste with fewer carbohydrates.

Low carb cheesy snack

Ingredients

2 tsp. dried oregano

1 tsp. dried thyme

1/4 c. grated Parmesan cheese, divided use

salt and pepper to taste

Preparation

Combine the first six ingredients in a gallon-sized plastic bag or crockery dish; shake or stir to mix ingredients.

Season with salt and pepper to taste, if desired; add in 1/4 cup Parmesan cheese and shake or stir again. Bake at 375 degrees for 8 to 10 minutes until golden brown.

Cheesy green beans

Ingredients

1 tbsp. extra-virgin olive oil

1 tsp oregano leaves, finely chopped

1 tsp garlic, minced

1/4 tsp salt

2 cups fresh green beans (tips and stem)

Preparation

1. Heat oil in a medium skillet over medium-high heat. Add oregano leaves, garlic and salt; cook until fragrant, about 30 seconds.

Add green beans; continue cooking until tender-crisp or cooked to your taste, stirring often. Remove from heat and serve warm.

Cheesy bacon Brussels sprouts

Ingredients

1 tbsp. extra-virgin olive oil

2 tsp garlic, crushed

1/4 tsp salt

4 strips turkey bacon, cooked and crumbled

1 1/2 c fresh Brussels sprouts (trimmed and quartered)

1/4 c shredded Parmesan cheese

Preparation

Heat oil in a skillet over medium-high heat. Add garlic, salt, and Brussels sprouts; cook until tender-crisp or cooked to your taste, stirring often. Stir in crumbled bacon and Parmesan cheese; remove from heat and serve.

Low carb butternut squash soup

Ingredients

1 tbsp. extra-virgin olive oil

2 garlic cloves, crushed or minced

3 c fresh butternut squash (peeled, seeded and diced)

6 cups chicken broth (homemade preferred)

Preparation

In a large pot, heat oil over medium-high heat; add garlic and cook until fragrant.

Stir in diced squash and broth; cover, reduce heat to low, and simmer until squash is tender (about 20 minutes).

Purée the mixture with an immersion blender or carefully transfer it to a stand blender (do not fill blender container more than half full) and purée until smooth. Return the soup to the pot; add salt and pepper to taste, if desired; heat through and serve.

Low carb chili

Ingredients

1 tbsp. extra-virgin olive oil

2 garlic cloves, minced or crushed (preferably crushed)

1/4 tsp ground cumin (or to taste)

2 c chicken or beef broth (homemade preferred)

1 1/2 lb. ground beef, browned and drained

1 tsp chili powder (or to taste)

Preparation

Heat oil in a large pot over medium-high heat; add garlic and cook until fragrant. Stir in ground beef, cumin, and chili powder; reduce heat to low and simmer 10 minutes. Add broth and simmer 30 minutes more. Serve warm.

Low carb green bean casserole

Ingredients 1/4 c butter divided use

1/2 c onion, finely chopped

8 oz can water chestnuts, drained and chopped (optional)

salt and pepper to taste

3/4 c canned cream of mushroom soup

1/2 c sour cream

3 tbsp. Parmesan cheese, grated

6 slices low-carb bread or equivalent low-carb pita chips or crackers crushed into coarse crumbs (Parmesan cheese may be substituted for this, if desired).

Preparation

Melt 1 Tbsp. butter in a large skillet over medium-high heat; add onion and saute until limp (about 3 minutes). Add 2 Tbsp. water, cover, and cook an additional minute. Stir in cream of mushroom soup, sour cream, water chestnuts (if using), salt and pepper to taste; heat until hot, stirring occasionally (about 3 minutes).

Remove from heat and set aside.

Melt remaining 1/4 c butter in a small skillet over medium-high heat; add crushed low-carb bread or pita chips or crackers crumbs (Parmesan cheese may be substituted for this), stirring to coat evenly; cook until golden brown (about 4 minutes). Set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish and set aside. Place green beans in a large saucepan and cover with water; bring to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until tender, stirring occasionally.

Drain green beans and place in casserole dish.

Pour hot soup mixture over the green beans; sprinkle with bread crumb/cheese mixture. Bake 20 minutes or until heated through and topping is golden brown.

Low carb chicken pot pie Ingredients Olive oil

3 tbsp butter divided use

1 medium onion, chopped

1/2 c white wine (optional)

4 medium carrots, peeled and cut crosswise into 1/4-inch thick slices

3 celery stalks, cut diagonally into 1/4-inch thick slices

salt and black pepper to taste

1 3/4 c chicken stock

1/4 c cornstarch

Preparation

Heat oven to 400 degrees F.

In a large pot, heat the oil and half of the butter over medium-high heat until foam subsides.

Add onion and saute until just softened (about 2 minutes). Add wine if using, carrots, celery, salt, and pepper; reduce heat to low and simmer, covered (checking occasionally to make sure liquid has not boiled away), until vegetables are tender but still firm (about 8 minutes).

In a small bowl, whisk stock with cornstarch; stir into vegetable mixture. Increase heat to medium-high and bring to a boil. Reduce heat and simmer for 5 minutes.

In a large heavy-bottomed saucepan, heat the remaining butter and add the pot pie filling; transfer to a 9x9 inch baking dish and sprinkle with crushed crackers (or bread crumbs).

Place in oven and bake until top is golden brown, about 20 minutes.

Serve warm.

Low carb fajitas

Ingredients

2 tsp olive oil, divided use

1 medium onion, thinly sliced

1 clove garlic, finely chopped (or about 1/4 tsp. garlic powder)

1 medium green bell pepper, seeded and cut into thin strips (about 2 cups)

salt and black pepper to taste

3 small or 2 large chicken breast halves, cut into thin strips

1/8 tsp. ground cumin

2 Tbsp. fresh lime juice

Toppings

Sour cream

Shredded cheese

Preparation

Heat 1 teaspoon oil in a heavy skillet over medium-high heat until shimmering but not smoking. Add onions and saute until golden brown (about 5 minutes). Add garlic and saute an additional minute; transfer to a bowl.

Add remaining oil, bell pepper, salt and pepper; saute until tender (about 8 minutes), stirring occasionally. Return onion to the pan along with chicken strips; cook, stirring frequently until chicken is cooked through (about 4 minutes). Stir in cumin and lime juice; reduce heat to low and cook, stirring frequently (about 2 minutes).

Serve warm with toppings.

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