If you’re following along with my weight loss journey on Instagram, you’re already aware that I’m a self-proclaimed casserole junkie. I love how simple they are and how easy it is to prep 10 lunches for the work week from one pan. One of my recent Pinterest finds is from Jamie Sanders (Scattered Thoughts of a Crafty Mom) and it’s a biiiiig hit: Low Carb Chili Dog Bake. My one-liner about it is: you basically make chili, put it over hot dogs, top it with cheese, and bake it.
Okay, it’s a long one-line, but still. SO good. Here’s a snapshot of the ingredients directly from Jamie’s website:
I decided to make this a bit last minute on Tuesday (we needed lunches only for Weds/Thurs/Fri this week) so I made some edits based on what I had on-hand and I ended up liking it more than last time (and it’s lower carb!). The edits I made were:
- double the recipe, with the exception of the tomato sauce and water
- skip the bell pepper (bf hates peppers)
- skip the celery salt (I didn’t have any)
- skip the sugar substitute (I’m just meh about needing it in the recipe)
- skip the tomato paste (I didn’t have any)
- subbed the cheddar cheese for pepper jack cheese (it’s what we had in the fridge already)
Also, the first time I made this we were annoyed with cutting the hot dogs in a bowl (the recipe calls for cutting the hot dogs lengthwise) so this time around I just chopped them into bite-size pieces.
I didn’t bother adding this all to CarbManager until today (merp, hindsight) so six servings is a RIDIC amount of calories/serving, but as ten servings it’s stellar:
This is a great meal from a macro perspective, especially if you’re IF’ing and you have no issues with a 541 calorie mid-day meal. Also, it’s SO freaking good. It’s a freaking CHILI CHEESE DOG in a BOWL! Love love love. I’ll for sure keep this in our keto lunch rotation.
Have any favorite recipes to share? Anything I should try and then review? Drop a line in the comments below!