Forever Beloved

Faith, Love & Truth

Low Carb Chili Cheese Dog Bake

When my husband and I began eating low carb months ago, I had no idea how I was going to survive.  I mean, carbs were my life y’all.  Since then I’ve been determined to take normal recipes and not only make them low carb but also make them yummy.  I want to eat low carb without missing carbs!

One of my favorite casseroles that we use to have was a Chili Cheese Dog Bake.  Yummy hot dogs and cheese wrapped in a puffy, flaky crust resting on a bed of homemade chili.  Yes, please!  I’ve been so hungry for it, so last week I did some experimenting to replicate a low carb version.

Let me tell you, this did not disappoint!  Layers of cheesy, chili hot dog goodness.  A delicious meal for the entire family!  Enjoy!


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 Low Carb Chili Cheese Dog Bake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chili Sauce: Sauté meat, garlic and onions till browned. Drain the grease from the pan. Add all the spices and stir well. Keep stirring until fragrant, being careful not to burn them. Then add in the tomato paste, ketchup and water. I added a little more water, until it was the consistency I liked. Cook over super low heat for 3-4 hours. Make sure to watch it so it doesn’t dry out and stick. Once it was finished cooking, I use a immersion hand blender to make it a finer consistency. Once the chili is ready, you can start assembling the casserole.
  2. Preheat the oven to 350.
  3. Placed sliced hot dogs on the bottom of the casserole dish. Add half of the chili in a layer on top of the hot dogs. And top the chili with one cup of cheese. Do another layer with the remaining chili.
  4. In a separate bowl beat eggs, then add mayonnaise and heavy whipping cream. Stir until smooth and pour on top of the chili.
  5. Top with remaining cheese and bake for 30 minutes or until cheese begins to brown.
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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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