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https://www.delish.com/cooking/recipe-ideas/a27117027/microwave-bacon/

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I make this almost every week. It's so good!

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Published: · Modified: by - This post may contain affiliate links. See Disclosure
A quick and easy low carb crack slaw made with grated cabbage and ground beef. So good, it can be addicting which is how it got it's name.

It may come as a surprise that I've never made the popular skillet dish made with coleslaw mix and ground beef until now. I decided to make it last weekend and see if it lives up to its name.

It's a popular recipe from the Low Carb Friends forum. They named it crack slaw because it tastes so good, it's addicting.

My older two kids gave me some strange looks when I started talking about the name of the dish. Once I told them what it was, they were like "it really needs to have a different name."

They don't think crack sounds very appealing as a food. I'd have to agree. Nevertheless, I had a hug head of cabbage in the refrigerator and wanted to find out why the recipe gets such rave reviews.

What is crack slaw? It's a dish typically made with a bag of coleslaw mix to make things easy, but I find grating fresh cabbage in the food processor is just as easy.

You simply brown up ground meat, set it aside, then fry up the shredded cabbage mix in the same pan. It's usually seasoned with soy sauce and a sprinkling of spices. Most people make it with ground beef, but you could use ground turkey or chicken.

I grew up on Asian food so almost everything my family ate had soy sauce in it. Since soy sauce usually has wheat in it, I prefer using tamari instead. However, I've been moving away from soy all together so I've been using coconut aminos which is a bit expensive.

You can customize this dish with seasonings that suit your own taste. I like mine a little spicy so I sprinkle on red pepper flakes. You may like it a little sweeter or prefer to leave the sweetener out entirely.

The great thing about low carb crack slaw is that it's such an easy dish to throw together. This makes it perfect for those busy weeknights when you need to get dinner on the table quickly.

I often forget how delicious and versatile cabbage is. Cauliflower seems to always get the attention as the go to low carb vegetable.

But, there are so many things you can do with cabbage. In this dish, the grated cabbage is reminiscent of rice. And, unlike cauliflower, cabbage makes terrific noodles when sliced in long strands!

This low carb crack slaw made me realize that I need to eat more cabbage. It's such a great low carb vegetable!

Do you eat a lot of cabbage? What's your favorite way to serve it? My favorite recipes are a creamed beef casserole and coleslaw.

But now that I've discovered how delicious hot cabbage slaw is, it's being added to my favorite list of cabbage recipes! It will be a regular in my dinner rotation.

Low Carb Crack Slaw Recipe with Beef and Cabbage

Low Carb Crack Slaw with Beef and Cabbage

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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Low Carb Crack Slaw with Beef and Cabbage

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Published: · Modified: by - This post may contain affiliate links. See Disclosure A quick and easy low carb crack slaw made with grated cabbage and ground beef. So good, it can be addicting which is how it got it's name.

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https://www.bariatricfoodcoach.com/turkey-kielbasa-and-sweet-peppers-skillet/ Depending on my mood with rice or pasta

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I use sourdough bread and honey mustard
https://www.mccormick.com/old-bay/recipes/main-dishes/chesapeake-old-bay-crab-cakes

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If ever there was a food that transports us back to childhood with just one sip, it's tomato soup.

I remember digging a spoon into a deep bowl of that cheerful orange-red, velvety soup as an after-school snack, alongside a stack of saltine crackers. I remember yearning for it on rainy days, especially. And I remember it as the perfect pick-me-up sure to cure any teenage funk.

Of course, back then, my tomato soup did come out of a can.

Now, leave it to Food Network Star Ina Garten to come up with a homemade version of that beloved staple so many of us grew up on. Hers is decidedly more grown-up, yet still maintains the heart and soul we all love about the canned kind.

"Easy Tomato Soup & Grilled Cheese Croutons" is from her latest cookbook, "Barefoot Contessa Foolproof"

Her tomato soup has that touch of sweetness we all love about the canned version, plus so much more. Garten adds saffron to give the soup that wonderful warmth-from-within flavor. She also adds orzo and a touch of heavy cream to give the soup more substance and body.

The best part? The croutons, of course. You make essentially a grilled cheese sandwich in a panini press with grated Gruyere. After the sandwich emerges golden and crusty, you cut it up into bite-sized pieces and scatter them over each bowl of soup. The bread gets a little soft and the cheese gets gooey in the hot soup. It's sure to make you feel like a kid all over again.

To think I used to settle for just crackers in my tomato soup.

Not any more.
Easy Tomato Soup & Grilled Cheese Croutons
(Serves 4 to 6)

3 tablespoons good olive oil

3 cups yellow onions, chopped (2 onions)

1 tablespoon minced garlic (3 cloves)

4 cups chicken stock

1 (28-ounce) can crushed tomatoes, preferably San Marzano

Large pinch of saffron

Kosher salt and freshly ground pepper

1/2 cup orzo

1/2 cup heavy cream

Grilled Cheese Croutons (see recipe below)

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add garlic, and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring soup to a boil, then lower heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons
(Serves 4 to 6)

4 (1/2-inch thick slices country white bread)

2 tablespoons unsalted butter, melted

4 ounces Gruyere cheese, grated

Heat a panini grill. Place four slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
From "Barefoot Contessa Foolproof" by Ina Garten

More Soup Recipes to Try: Cauliflower Soup with Aged Cheddar & Mustard Croutons by Heidi Swanson

And: Chicken Meatball Soup by Mary Sue Milliken

And: Manhattan Bay Scallop Chowder with Fennel by Melissa Clark

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Ina Garten's Easy Tomato Soup & Grilled Cheese Croutons

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If ever there was a food that transports us back to childhood with just one sip, it's tomato soup. I remember digging a spoon into a deep bowl of that cheerful orange-red, velvety soup as an after-school snack, alongside a stack of saltine crackers. I remember yearning for it on rainy days, especially.

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Follmer

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This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.

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My kid's favorite. We do it Gluten Free.

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My kid's favorite. We do it Gluten Free.

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Q

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Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff).

How to Make Pancakes

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Pancake Ingredients

You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list:

· Flour: This homemade pancake recipe starts with all-purpose flour.
· Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.
· Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes.
· Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.
· Milk and butter: Milk and butter add moisture and richness to the pancakes.
· Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.

How to Make Pancakes From Scratch

It's not hard to make homemade pancakes - you just need a good recipe. That's where we come in! You'll find the step-by-step recipe below, but here's a brief overview of what you can expect:

1. Sift the dry ingredients together.
2. Make a well, then add the wet ingredients. Stir to combine.
3. Scoop the batter onto a hot griddle or pan.
4. Cook for two to three minutes, then flip.
5. Continue cooking until brown on both sides.

When to Flip Pancakes

Your pancake will tell you when it's ready to flip. Wait until bubbles start to form on the top and the edges look dry and set. This will usually take about two to three minutes on each side.

How to Reheat Pancakes

Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy.

Can You Save Pancake Batter?

Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter.

Can You Freeze Pancakes?

Yes, you can freeze pancakes and pancake batter.

· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This recipe is one to hand down to your grandkids," raves ashleyalbertine. "Fluffy and delicious. Haven't bought a box of pancake mix in months! Just add a bit of vanilla and poof! Magic."

"Perfect," according to Laura W. "Delicious! If you're looking for some thick, hearty pancakes these are the ones to make! Made them exactly as the recipe states and then added mini-chocolate chips to each cake as they were on the frying pan (before flipping)."

"I made this recipe exactly as written...the kids were eating them off the plate faster than I could cook them," says aellis1970. "They are so delicious, they were eaten without syrup."

Editorial contributions by Corey Williams

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This easy pancake recipe makes delicious, fluffy homemade pancakes from scratch with basic ingredients you probably already have in your pantry!

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Kincaid!

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Can I just be the first one to admit how relieved I am it is sweater weather right now?

Because I just had my fair share of this loaded baked potato soup.

Which also means I had my fair share of garnishes.

AKA. Extra bacon. Cheese. And green onions.

Wait. Green onions aren't that bad for you.

So I think we're just fine.

We're also fine because we are making this in the slow cooker.

All you have to do is dump in your ingredients - then you can let it do its thing for 7-8 hours.

There's no babysitting here.

Your only job is to have your garnishes ready for serving.

Slow Cooker Loaded Potato Soup

Everyone's favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That's it!

Ingredients:

4 slices bacon, diced

2 pounds russet potatoes, peeled and chopped

3 cups chicken stock

1/2 onion, chopped

3 cloves garlic, minced

2 sprigs fresh thyme

1 tablespoon unsalted butter

1 cup shredded cheddar cheese

2/3 cup sour cream

1/2 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

2. Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.

4. Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.

5. Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.

6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Slow Cooker Loaded Potato Soup - Damn Delicious

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Can I just be the first one to admit how relieved I am it is sweater weather right now? Because I just had my fair share of this loaded baked potato soup. Which also means I had my fair share of garnishes. AKA. Extra bacon. Cheese. And green onions. Wait.

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Classic Chicken Pork Adobo | Filipino Recipe | Food Bae

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Melt-In-Your-Mouth Chicken Breasts Recipe - Food.com

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The mayonnaise make these chicken breast very moist and tender--enjoy!