Main Meal

Name: Low Carb Bacon Cheeseburger Soup
Total time: 30 min
Yield: 4
Ingredients: 5 Slices bacon; 3-4 Leftover Cheeseburgers ((or 1 lb Ground Beef)); 2 tbsp Butter; 1/4 cup Marinara Sauce; 1/2 tsp garlic powder; 1/2 tsp onion powder; 3 cups Bone Beef Broth ((or regular beef broth)); 2 tsp Mustard ((yellow, spicy or dijon)); 1/2 tsp Black Pepper; 1/2 tsp Red Pepper Flakes; 1 tsp Cumin; 1 tsp Chili Powder; 1 cup Shredded cheddar cheese; 3 oz Cream cheese; 1/2 cup Heavy Cream

Low Carb Bacon Cheeseburger Soup

July 1, 2018 by Stacy Craft 12 Comments

A creamy and rich low carb soup that comes together in just a few minutes using leftover grilled cheeseburgers.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Burgers are a staple of summertime. Soup usually makes me think Fall and Winter. But when I am eating low carb, soups are such an easy way to get a satisfying and simple meal.

So I broke the rules and ate soup in the 90 degree heat. I have air conditioning and I lived through it (and loved it)!

This low carb bacon cheeseburger soup was made even easier and more flavorful by using leftover cheeseburgers from the night before.

My husband grilled cheeseburgers the night before and we had one of our staple dinners, Cheeseburger Salad. The next day at lunch I was trying to find something quick and tasty. I saw the leftover burgers and it hit me. I could make a low carb bacon cheeseburger soup, use my leftovers, and have a yummy meal. Win.

Low Carb Bacon Cheeseburger Soup

We follow the Trim Healthy Mama plan at our house so this is a THM S Meal because of the cheese, cream and red meat. If you follow another low carb plan, this will fit within that or your Keto lifestyle. (See how I lost 22 lbs postpartum in 3 months with THM)

While looking at recipes, I first saw a cheeseburger soup on i Save A 2 Z. I made some small modifications and added in leftovers to make this soup delicious and budget friendly by using leftovers.

Start by prepping your bacon. Make this even easier by using bacon bits that you already have or cook your bacon in your soup stock pot to make it a one pot meal like I did.

The Leftovers

Chop your leftover cheeseburgers up into bite size pieces.

You can use cooked ground beef in the soup but the leftover burgers really amp up the flavor of the soup. Plus you get to use up leftovers from your bbq! Don’t let your money get tossed out by not eating your leftovers.

Add your butter, seasonings, bone broth, marinara and shredded cheese. I use the Bone beef broth from Walmart as an easy way to increase the nutritional value. Add your cream cheese.

My cheese grater broke recently so I had to get creative with my pot strainer to get my cheese shredded! It wasn’t easy but it worked. There is a hack for you if yours breaks too! Do what you have to do to get dinner on the table! #momlife

Add your chopped burgers and bacon bits. Next, add in your heavy cream and simmer it all together. (Don’t mind my amazing clip on spoon that is taking up 1/2 the picture!)

Cheeseburger Soup Toppings

Top the soup with your choice of dill pickle slices (sounds weird but so good), more shredded cheese and sliced jalapenos.

Your leftover low carb bacon cheeseburger soup is rich and decadent. The leftover burgers really give this soup a burger in a bowl taste. I hope you try it to use your leftovers and have a yummy lunch or dinner for the family. Don’t forget to see the can’t miss cheesy salsa chicken recipe that also fits with Keto/low carb/ THM S. And if you are looking for more ways to use your leftovers, here are 5 ways to use your chicken.

Low Carb Bacon Cheeseburger Soup

Course

Soup

Cook Time

30 minutes

Servings

Ingredients

5 Slices bacon
3-4 Leftover Cheeseburgers (or 1 lb Ground Beef)
2 tbsp Butter
1/4 cup Marinara Sauce
1/2 tsp garlic powder
1/2 tsp onion powder
3 cups Bone Beef Broth (or regular beef broth)
2 tsp Mustard (yellow, spicy or dijon)
1/2 tsp Black Pepper
1/2 tsp Red Pepper Flakes
1 tsp Cumin
1 tsp Chili Powder
1 cup Shredded cheddar cheese
3 oz Cream cheese
1/2 cup Heavy Cream

Course

Soup

Cook Time

30 minutes

Servings

Ingredients

5 Slices bacon
3-4 Leftover Cheeseburgers (or 1 lb Ground Beef)
2 tbsp Butter
1/4 cup Marinara Sauce
1/2 tsp garlic powder
1/2 tsp onion powder
3 cups Bone Beef Broth (or regular beef broth)
2 tsp Mustard (yellow, spicy or dijon)
1/2 tsp Black Pepper
1/2 tsp Red Pepper Flakes
1 tsp Cumin
1 tsp Chili Powder
1 cup Shredded cheddar cheese
3 oz Cream cheese
1/2 cup Heavy Cream

Instructions

Cook your bacon until desired consistency. (I did this until cooked through but not completely crisp). Tear or chop into bacon bit pieces.
Chop your cooked cheeseburgers into bite sized pieces. If using ground beef, cook and drain off any fat.
Add butter, spices, bone broth, mustard, shredded cheese and marinara and simmer over medium heat for about 5 minutes.
Add cream cheese to the mixture and allow it to melt into the soup for about 5 minutes or until completely melted. (You can let this simmer longer to allow the flavors to develop more if you would like).
Add the heavy cream.
Add the cheeseburgers and bacon bits.
Simmer for 10 minutes.
Garnish with additional shredded cheese, jalapeno slices, and dill pickle slices.

Low Carb Cajun Shrimp Casserole

December 18, 2018 by Stacy Craft 3 Comments

A low carb cajun shrimp casserole that contains the cajun holy trinity and plump shrimp in a rich and creamy sauce over cauliflower rice.

Holidays at my Granny’s house were always special. She loved cooking and I remember going to her house at Christmas and eating a gorgeous shrimp casserole and her famous coconut cake that looked beautiful and tasted amazing.

My Granny has been in heaven for many years now and oh how I wish that I could talk to her again. To let her know that as an adult, I share her love for cooking and baking. So when I found her Shrimp Vegetable Casserole in an old church cook book the other day, I just had to make it.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Granny’s Shrimp and Vegetable Casserole

Old church cookbooks are just an absolute dream. I love the classic recipes and simplicity of the books. No pictures. Just simple recipes written out by the ladies of the church. Their names signed with pride under each casserole or icebox pie.

Now, I’m not sure how my beautiful southern grandmother would feel about me changing up this recipe to make it keto and low carb friendly. Cauliflower rice did not exist when she was here on Earth with us and I have a feeling it would not have made her must eat list. However, she did like to tell you about her diet. She called it “reducing” so maybe she would have enjoyed it. I took a risk by creating a low carb cajun shrimp casserole inspired by her recipe and it turned out great.

Don’t get me wrong, I love her version with some delicious white rice to soak up that decadent shrimp sauce. But I can only enjoy that about once a year if I want to fit into my jeans that I have been working so hard to get in after baby #2.

Low Carb Cajun Shrimp Casserole

After a few changes to Granny’s original recipe, this easy low carb cajun shrimp casserole will meet your keto diet requirements and leave you feeling happy instead of deprived. And it is pretty enough with the red peppers and green celery and bell pepper to serve at your Christmas holiday party.

Start by thawing your shrimp if it is frozen. I bought a bag of medium size precooked, peeled and deveined shrimp from Aldi to make life very easy.

Prep the Holy Trinity

Saute the celery, onion and bell pepper in butter or olive oil. Cook it until your desired tenderness because the oven time is short and it will not soften up much during the baking time.

Cook your cauliflower rice. You can buy the steam bag and do it in the microwave or cook it on the stove top. Whichever method you choose, make sure you drain it well so that your low carb cajun shrimp casserole doesn’t get watery. I also like to toss the cooked “rice” with about a tablespoon of olive oil and a sprinkle of salt and pepper. It is not necessary but I feel like it helps to make it taste a little less cauliflower-y.

Combine shrimp, sauteed vegetables and roasted red bell peppers and mix well.

In a second bowl, combine the mayo, heavy whipping cream, worcestershire, pepper and cajun seasoning.

Mix 1/2 of the mayo sauce with the cauliflower rice. Spread the rice evenly into an 8×8 or 9×9 greased casserole dish. Pour the shrimp mixture on top of the cauliflower rice. Pour the remaining sauce over the top. Do not mix the layers.

Bake uncovered at 350 degrees for 20 minutes.

My Granny topped her casserole with bread crumbs and butter. In my low carb cajun shrimp casserole, I didn’t use bread crumbs because I am following a low carb diet. I actually meant to try it with crushed pork rinds on top but I forgot.

I did top my low carb cajun shrimp casserole with a little grated parm right before serving. Everything is better with a little cheese right?

Cooking with Old Recipes

I had such a fun time cooking my Granny’s shrimp casserole. Cooking this old family recipe gave me time to reflect and remember my sweet grandmother.

I have such fond childhood memories of sitting on the counter in her kitchen. She always had cookies or a cake for us to make with her when we visited. This was back when you could eat raw cookie dough or cake batter and not worry about dying of Salmonella (ignorance is bliss right?).

She would tell you to pour in some flour or sugar. “That’ll do” was her response when we had gotten enough of the ingredients into the bowl. To this day, I don’t know how she could eyeball the correct amounts! I can’t cook a thing without a measuring cup.

My Granny was a wife and loving mother of 4 boys, a grandmother to 5 and now has countless great grandchildren to look down on from heaven. She was a retired teacher and a member of Richland Presbyterian. She loved to cook, sew us big, poufy dresses, and work in her yard.

In loving memory of Geraldine F. Tabb

Low Carb Cajun Shrimp Casserole

Keyword

Keto, Main Entree, Trim Healthy Mama S

Servings

Ingredients

1/2 small onion (diced)
1/2 green bell pepper (diced)
2 stalks celery (finely chopped)
12 oz cauliflower rice
1/4 cup roasted red pepper (diced)
1/2 cup mayonnaise
1/2 cup heavy whipping cream
12 oz medium cooked shrimp (peeled and deveined)
1 tsp cajun seasoning
1 tsp worcestershire
2 tbsp butter or olive oil
1/2 tsp pepper

Keyword

Keto, Main Entree, Trim Healthy Mama S

Servings

Ingredients

1/2 small onion (diced)
1/2 green bell pepper (diced)
2 stalks celery (finely chopped)
12 oz cauliflower rice
1/4 cup roasted red pepper (diced)
1/2 cup mayonnaise
1/2 cup heavy whipping cream
12 oz medium cooked shrimp (peeled and deveined)
1 tsp cajun seasoning
1 tsp worcestershire
2 tbsp butter or olive oil
1/2 tsp pepper

Instructions

Preheat oven to 350 degrees.
Saute the celery, onions and bell pepper in 2 tablespoons of butter or olive oil until soft.
Cook the cauliflower rice in microwave or stove top. (I mix a tablespoon of olive oil and salt and pepper). Drain any water well.
In a medium bowl, combine the cooked and peeled shrimp, sauteed vegetables and roasted red peppers. Mix well.
In a second small bowl, combine mayo, heavy whipping cream, worcestershire, pepper and cajun seasoning.
Mix 1/2 of the may sauce with the cooked cauliflower rice and spread evenly into an 8x8 or 9x9 greased casserole dish.
Pour the shrimp and vegetable mixture on top of the cauliflower rice.
Drizzle the remaining mayo sauce over the top of the shrimp. Do not mix the layers.
Bake uncovered at 350 degrees for 20 minutes.
Serve with grated parmesan on top.

Low Carb Salsa Verde Chicken Enchiladas

November 26, 2018 by Stacy Craft 14 Comments

These low carb salsa verde chicken enchiladas will have you feeling anything but deprived! Rich, cheesy and delicious Mexican food without the carbs!

These low carb salsa verde chicken enchiladas are smothered in a 2 ingredient cheesy queso. This recipe was inspired by my most popular Keto recipe on this blog – salsa verde chicken with cauliflower rice. That recipe has been pinned over 100,000 times so I wanted to stuff that recipe into low carb tortilla and call it an enchilada! And since i have already made it into nachos, enchiladas seemed like the right thing to do.

I love Mexican food. I often joke that I could eat it for breakfast. And the couple of times that we have vacationed to Mexico, I have done just that. So when I started my low carb journey, my first worry aside from dessert was my beloved tacos and enchiladas.

It is so nice to be able to eat creamy chicken enchiladas without any guilt. I ate two tonight and just had to share this simple and delicious recipe with you.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Low Carb Salsa Verde Chicken Enchiladas

I have been doing the Trim Healthy Mama diet on and off for the past 9 months. The hardest thing to me about the lifestyle is convenience foods. Lots of people tend to make eating low carb complicated when it doesn’t have to be.

These 5 ingredient low carb salsa verde chicken enchiladas use the grocery store’s best low carb convenience item as it’s star ingredient. A rotisserie chicken. If you eat low carb or are on THM and you need a quick and easy on plan meal, pick up a rotisserie chicken!

^I forgot to put the cream cheese in the picture. That is what cooking with a 4 year old and an 13 month old will do to you.

With just a few minutes of prep work and then 20 minutes in the oven, you will have a delicious plate of comfort food that I promise you would eat if you were not on a “diet.”

Prepare the Queso

The biggest key to a smooth queso is letting your cream cheese soften before heating it. You can tell from looking at my pictures that I was impatient tonight and did not let the cream cheese soften enough.

If you don’t let it soften up long enough, you may have trouble getting it to melt completely. Don’t worry if this happens, it might not be as pretty but it still tastes great!

After your cream cheese is soft, add it to a small saucepan over medium/low to medium heat with the salsa verde. Allow the cream cheese to melt, stirring occasionally. It usually takes about 10 minutes.

Assemble the Green Salsa Enchiladas

When I make these low carb salsa verde chicken enchiladas, I do not measure the filling. I just toss it in and roll it up. However, I will try and give approximate amounts if you prefer to see a measurement.

Add about 2 tablespoons of shredded chicken, a tablespoon of shredded cheese and a drizzle of the cream cheese and green salsa queso to each low carb tortilla. Roll up and place in your prepared casserole dish seam side down.

Bake at 350 degrees for about 20 minutes, uncovered. Top the enchiladas with sour cream and cilantro when served. We also ate these with a simple avocado side salad.

My husband is not usually thrilled about leftovers but he asked the next day if we had any more enchiladas! I hope you try these low carb salsa verde chicken enchiladas. They were a great change up for us from all the Turkey and dressing that we at last week during Thanksgiving.

Low Carb Salsa Verde Chicken Enchiladas

Cuisine

Keto/Low Carb/THM S

Keyword

Keto, Main Entree

Prep Time

Cook Time

Servings

Ingredients

2 cup Shredded Chicken (I use rotisserie)
1 1/2 cup shredded cheese
1 block Cream cheese softened
1 15 oz Jar salsa verde
8 low carb tortillas

Cuisine

Keto/Low Carb/THM S

Keyword

Keto, Main Entree

Prep Time

Cook Time

Servings

Ingredients

2 cup Shredded Chicken (I use rotisserie)
1 1/2 cup shredded cheese
1 block Cream cheese softened
1 15 oz Jar salsa verde
8 low carb tortillas

Instructions

Preheat oven to 350 degrees.
Prepare a 9x13 baking dish by spraying with non-stick spray.
Place the softened cream cheese and the jar of salsa into a medium saucepan.
Melt on medium low for about ten minutes or until the cream cheese is completely melted.
Spread some of the salsa verde/cream cheese queso into the baking dish and spread to lightly cover the bottom.
Place one tortilla on a plate, add a couple of tablespoons of shredded chicken to the center, add a tablespoon or two of shredded cheese and drizzle some of the salsa verde/cream cheese queso down the middle.
Roll up the enchilada and place seam side down into the baking dish.
Continue making the remaining 7 enchiladas.
Top the enchiladas with the remaining salsa verde/cream cheese mixture. Add any remaining shredded cheese to the top as well.
Bake uncovered for 20 minutes until heated through.

Hope you enjoy these low carb salsa verde chicken enchiladas as much as we did! Check out my Low Carb secret ingredient breaded pork chops too!