Give me your favorite cold weather low-carb meals

[Minnesota!]

DH started low carb again this week, and DS is trying to get back into basketball form after a lazy-gaming summer. It's so easy in the summer - we do salads with a protein, etc.

I am vegetarian, low carb, so I am set...I always just do some roast veggies with a serving of beans or an egg.

For some reason, I am drawing a blank on inspiration for my meat-eaters. I never have this problem, but after 30+ months of cooking every meal since I am WFH now, I must just be fresh out of ideas or inspiration or whatever. All I can think of is roast and roast veggies. I do make soups with low-carb biscuits, too, a lot in the winter.

Give me what has been successful for you, in taste and in low carb. I am a pretty dang good cook, so time/ingredients involved doesn't matter, but I am down for whatever skill level. The only thing they do not like is squash and sweet potatoes. Weirdos.

TIA!

 

[Schneewittchen37]

Czech/Slovak style goulash - beef or lamb cubes, tomatoes, onions, bell peppers, garlic, paprika, marjoram, parsley (notice there's no potatoes or flour)

 

[Magical2017]

Chili always works. If I do a veggie chili, I toss in a turnip, sweet potatoes, and other veggies along with the beans. I sometimes add chicken. I cut up other fresh veggies. DH likes a T of sour cream in his chili and the kids add cheese.

 

[barkley]

Czech/Slovak style goulash - beef or lamb cubes, tomatoes, onions, bell peppers, garlic, paprika, marjoram, parsley (notice there's no potatoes or flour)

i do one similar (as well as a brown lamb stew) that substitutes celery root for potato-great taste, similar consistency. i also do 'hash browns' but use substitute shredded jicama for lower carbs.

the south beach diet recipie books have some great low and no carb options that we adopted into our go-to's for years after ending the diet (most are easily found online but you can get copies of their books at used bookstores for a couple bucks each)-

greek sloppy joe (i make extra and freeze to pull on martial arts practice nites for dh)

stuffed portabello caps (scoop out and fill with marainara, goat cheese, top with pine nuts and basil and baked in the oven)-great with a nice salad

chicken crimini (similar to a stroganoff)

chicken mole


we substitute couscous (i get the instant flavored varieties) in small servings for the rice or pasta some people would put these entrees on top of or on the side with.

 

[unrequited23]

I make stuffed peppers but sub cauliflower rice for the rice in the recipe.

 

[Kitty 34]

Just keep doing what you do in the summer which sounds like awesome low carb things. I need to send my DH to your place.

 

[Imzadi]

My higher protein foods:

Quinoa. As a complete protein, it can be added into any dish for added protein, like soups, stews, salads.

Barilla Protein Plus Pasta. (Yellow box.)
It is the ONLY pasta I eat now, (other than quinoa.) Barilla Protein Plus is 100% plant protein, made with protein from lentils, chickpeas, and peas and fiber. They've removed the eggs, so it's vegetarian now.

It tastes like regular pasta. It does NOT taste like boiled cardboard the way "whole wheat" pastas do. It is a better choice for anyone who would still like to eat pasta, but not all the carbs, and/or have a protein substitute.

You can check the chart for the ratio of protein and fiber:
Barilla Protein Plus pasta. It is more expensive than regular pasta, but in exchange for buying/adding less of other protein foods, it's probably still less expensive - and more heart healthy & filling.

Kodiak Cakes Protein Pancake/Waffle mix. I had stopped eating pancakes & waffles for years as they are simply too many carbs. Then I found the Kodiak Cakes mixes (with lots of flavor variations) with 14 grams of protein per serving. If you add milk and/or eggs, that's even more protein. I just got a new waffle maker and am having a blast coming up with waffle variations - sweet & savory, as Kodiak Cakes is my base, I can have my waffles & protein too.

For the syrup, I use Cary's sugar-free syrup. (It's one of the few products with an artificial sweetener that I eat.) Tastes close enough to maple syrup with no funny aftertaste. It's recommended by the American Diabetes Association as it doesn't spike blood sugar, which means one is not adding a lot of carbs drizzling it on pancakes.

 

[mjkacmom]

i do one similar (as well as a brown lamb stew) that substitutes celery root for potato-great taste, similar consistency. i also do 'hash browns' but use substitute shredded jicama for lower carbs.

the south beach diet recipie books have some great low and no carb options that we adopted into our go-to's for years after ending the diet (most are easily found online but you can get copies of their books at used bookstores for a couple bucks each)-

greek sloppy joe (i make extra and freeze to pull on martial arts practice nites for dh)

stuffed portabello caps (scoop out and fill with marainara, goat cheese, top with pine nuts and basil and baked in the oven)-great with a nice salad

chicken crimini (similar to a stroganoff)

chicken mole


we substitute couscous (i get the instant flavored varieties) in small servings for the rice or pasta some people would put these entrees on top of or on the side with.

Cous cous has the same amount of carbs, it’s just tiny pasta. Quinoa has a little less but has protein.

 

[mjkacmom]

I’m a big fan of frittatas, cheap, easy, and gluten free for my celiac kid.

 

[Praying Colonel]

My favorite is probably my favorite roast recipe:

--8 oz sliced mushrooms in the bottom of a slow cooker:

--3-4 lb. chuck roast on top;

--Mix 1 c wine with 1 pkg onion soup mix, pour over roast;

--Cook for 8 hours on low.

--Take out the roast and mushrooms, separate the fat from the sauce, then thicken the sauce with xanthan gum (spinkle in very slowly--a little goes a long way) for an awesome gravy.

--Serve alongside roasted celery/onions and riced or pureed cauliflower.

 

[TwoMisfits]

Meatloaf/meatballs of any meat type - just substitute crushed or food processed pork rinds for the breadcrumb.

Low carb version of the 50's classic - the meatloaf above with mashed cauliflower and roasted carrots - gravy if you want it.

If junk food that isn't junk food is desired, do some roast chicken tenders or thighs bathed in hot wing sauce and serve with carrots, celery and blue cheese...and some roasted cauliflower b/c hot wing sauce on roast cauliflower (with or without the extra butter) is divine...

And if it's fall, pork tenderloins or turkey tenderloins served right along with your dinner work, too...you can do a glaze, or just keep it simple with s&p and a fat...