Forever Beloved

Faith, Love & Truth

Low Carb Scalloped Cabbage

This is a yummy, easy recipe that will leave you not missing carbs at all!

Print Recipe
 Low Carb Scalloped Cabbage
Servings
Ingredients
Low Carb White Sauce
Low Carb Bread Crumbs
Servings
Ingredients
Low Carb White Sauce
Low Carb Bread Crumbs
Instructions
  1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Drain in colander. Return to pan and add 1 tbsp butter and mix.
  2. Layer the cabbage, cheese, and white sauce in a casserole dish. Repeat layers.
  3. Toss breadcrumbs with 2 tbsp melted butter. Top dish with bread crumbs.
  4. Bake at 375 for 25 minutes, or until bread crumbs are browned.
Low Carb White Sauce
  1. Melt butter in sauce pan. Add in Xanthan gum. Darken to desired color while whisking. Add in heavy cream. Continue whisking over low heat until thickened.
Low Carb Bread Crumbs
  1. Preheat oven to 350 degrees. Put Carbquik in a bowl. Add the water and mix together until a dough forms. Drop by teaspoons onto a greased cookie sheet. Bake at 350 for 10-12 minutes or until golden brown. Remove from oven and set aside, allowing them to cool completely.
  2. Crumble cooled biscuits into small crumbs in a bowl. Add in the garlic powder (or whatever seasoning you prefer). Add a small amount of olive oil until just moistened. Mix well. Spread the bread crumbs onto a cookie sheet. Place in the oven at 350 until browned. They will cook quickly so make sure to watch them, otherwise they will burn.
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Thanksgiving Stuffing

Thanksgiving stuffing (or dressing if you don’t put it in the turkey) has always been my favorite part of the meal.  Actually, my family could be known as stuffing fanatics.

Stuffing is a very personal thing, with loads of recipes out there for it.  You can find light and airy versions or dense and firm versions.  My family likes stuffing that’s classic and traditional.  No sausage and oyster, dried fruit and nut, wild mushrooms, or even bacon or sausage need apply.  Think old-fashioned.  And we prefer ours without chunks of onion or celery in it.

I grew up loving my mom’s stuffing.  She always stuffed the bird with it, and her stuffing was firm and could be cut into slices.  It was flavorful and the crispy crunchy ends were my favorite (and still are).

Throughout the years, and by watching lots of Food Network, I’ve taken bits and pieces of other recipes and made my own version of my Mama’s stuffing.  My stuffing is made with onions, homemade chicken broth, boxed stuffing mix, canned soups, butter, crackers, cornbread and bread.  Sometimes simple really is the best.

I buy the big bags of dried bread cubes sold by the deli department of any grocery store.  If you want to use fresh bread, cut the bread into 1″ cubes.  Lay the bread on trays and let them dry out over the next day or two. The bread needs to be dry. Stir them once or twice a day so all of the bread dries out evenly.  You could also do this with your cornbread, though I never do.

I mix my stuffing in my Grandmothers enamel pan.  It’s a very large pan and I fill it nearly to the top for this stuffing loving family.

Once everything is mixed you’re ready to either stuff the bird or bake the stuffing in a casserole dish.  I never realized how big of a debate it was whether to stuff the bird or not, since that’s all I’ve ever know.  Do what you like.  I personally like it stuffed in the bird, but we always make enough to also do a pan of stuffing balls as well.

I hope you enjoy this Thanksgiving turkey stuffing recipe as much as my family does!

Print Recipe
 Thanksgiving Stuffing
Prep Time 24 hours
Servings
servings
Ingredients
Prep Time 24 hours
Servings
servings
Ingredients
Instructions
  1. Cook the cornbread as instructed on the box. Set it aside to cool.
  2. Pour the bread cubes and Stove Top stuffing mix into a large bowl. Crush up the Ritz crackers in the sleeves, add them to the bowl of bread cubes. Crumble your cooked cornbread into the same bowl.
  3. Put the cream of mushroom soup and cream of chicken soup into your blender. Peel your onion and cut it into wedges, add it into the blender with the soups. Add in your poultry seasoning and celery seasoning. Add in about 1/2 cup of chicken broth, enough to thin it down some. Place the lid on your blender and mix until everything combines and is liquified. Pour this over your bread cube mixture.
  4. Melt the butter in a pot on the stove or in the microwave. Once it has fully melted, pour it over the bread cube mixture.
  5. Start mixing and incorporating everything together in your bread bowl. As you start to mix slowly ladle in the chicken broth, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
  6. Cover the bowl with plastic wrap and allow it to rest so the flavors incorporate well. I usually let it sit overnight.
  7. Pour the stuffing into a large casserole pan and/or stuff the turkey cavity with it. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!
Recipe Notes

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Meal Planning Monday

Meal Planning Monday is a really important part of my week.  And though it’s been on the blog for years, it’s going to have a few changes to it! Every Monday, I’ll still be sharing my weekly meal plan. I will also throw in a few breakfast, snack and dessert ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…or on the exact day. For example, if you want to make Monday’s recipe on Thursday, go for it! Or if you want to only make two of the recipes during the week, perfect! These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!

Also, as we are eating low carb, most of the recipes I share will involve that.  These meals and recipes are easily adaptable and can be switched up for any meal plan your family follows.  Throw in a loaf of bread, a side of corn and an apple crisp and you’re all set.

To find the recipe, click on the link on the days post.  If the word is underlined, it includes a link to the recipe.  Just click on the underlined word and it will take you there.  I will also be including a printable recipe card every week of one of my own recipes!

If you make one of the recipes I share, take a picture and share on Instagram! Use the hashtag #foreverbelovedmeals so I can see what you are making in your kitchen! And don’t forget to follow me on Instagram!

HAPPY MEAL PLANNING!

Monday: BBQ Bacon Sushi and Grilled cabbage (printable recipe below) – the grilled cabbage is to die for and very seldom are there any leftovers.

Tuesday: Marinated Steak and Crispy Parmesan Zucchini Fries – with a great marinade, you’ll have tender juicy steak the entire family will love!  Just remember you need acids, fat and seasonings to make a great marinade.

Wednesday: Parmesan Crusted Chicken and Cheesy Cauliflower Gratin – this chicken is truly one of the best I’ve had.  To make it low carb, just omit the breadcrumbs.

Thursday: Rotisserie chicken (cooked in my rotisserie), Easy Cauliflower Gratin and a side salad – using a rotisserie chicken, it allows me to save the carcass for homemade chicken stock.

Friday: Crockpot Low Carb Unstuffed Cabbage Roll Soup – a yummy comfort soup easily thrown in your crockpot in the morning.  If you aren’t sure how to rice cauliflower, find detailed instructions here.

Saturday: Cauliflower Crust Stromboli – Saturdays are usually pizza day here.  With not many offering low carb options, we’ll be making our own with this yummy cauliflower crust.

Sunday: Breakfast for dinner is a favorite around here!  We’ll have bacon, sausage and eggs.


Print Recipe
 Grilled Cabbage
Prep Time 20 minutes
Cook Time 2.5 hours
Servings
Ingredients
Prep Time 20 minutes
Cook Time 2.5 hours
Servings
Ingredients
Instructions
  1. Remove the core from the head of cabbage. You can do this by cutting around the core with a sharp knife, then slicing the core out.
  2. In a bowl, mix the softened butter, smoked paprika, garlic powder and cooked bacon pieces together. Mix all of these ingredients until they are incorporated well together.
  3. Stuff the butter mixture into the hollowed out section of the cabbage where the core was. Then place the cabbage in the center of a large square of heavy duty aluminum foil, core side up. Wrap the foil around the cabbage, creating a bowl of sorts, allowing the core to remain exposed. Pour the chicken broth over the cabbage around the core area.
  4. Place the cabbage, still core side up, on the grill. You want to use indirect heat for about an hour. After an hour, wrap the foil the rest of the way around the cabbage, securing it tightly. Then grill it for another hour and a half.
  5. Once the cabbage is cooked, place it in a large bowl. Start by cutting it into quarters and continue cutting until you have your desired size of pieces. Mix it up to incorporate the bacon and juices throughout. If there are juices left in the bottom of the foil, pour them over top and mix again.
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