Many people will try to “fancy” the recipe up.  That’s OK – that’s their choice.  But I think that a chuck roast combined with water and some root vegetables is really all you need.

Don’t bother buying a better, more expensive grade of beef.  The cheapest chuck roast will taste better cooked this way than a more expensive roast ever will.  So don’t waste your money on quality for this recipe – spend that money on quantity instead (especially if you try to eat locally raised beef).

If you are trying to eat low-carb, it’s also the safest recipe while on induction.

Sunday Pot Roast

1 chuck roast (buy a larger roast if you like left-overs)
3-4 rutabagas
5-6 Turnips
1 head celery
1-2 small carrots
3-4 potatoes (not for low-carb)

Rub salt on roast and place in a large crock pot.  Peel rutabagas & turnips and add chunks to crockpot.  Add slices/chunks of cleaned celery & carrot.  If you are not doing low-carb, add potatoes.  Don’t add potatoes if you or anyone in your house is doing low-carb.  The starch will not only stall you, but will make you crave more high-carb foods.  It’s not worth it for a few potatoes.   If you think you’ll be able to tell the difference after cooking – good luck with that.  Once the crock pot is finished cooking the vegetables, they will all look alike and taste pretty much just like a potato.

Add water to just the top of the roast.  Turn crock pot on low and walk away for 6-8 hours.

If you decide to make gravy, use a product called ThickNTHIN instead of flour or corn starch if you are eating low-carb.

Serve with steamed asparagus or a salad.

Enjoy!

Hoagie Dip – click HERE for the recipe

Deviled Egg Dip – click HERE for the recipe

Cheesecake Cookies- click HERE for the recipe

Now, no matter what kind of goodies are at the party, I’ll be able to enjoy low-carb options and not feel deprived.

Here’s a tip for you that I learned the hard way when I went to go grab a snack and all of my low-carb goodies had been scarfed up – I put some aside for myself and store them in the fridge or backseat of the car (depending on the weather) – that way everyone can enjoy my offerings and I don’t have to worry about them totally disappearing on me!

Enjoy the game and may the best team win!

Well, doing low-carb meant no more visits to the bakery for me!  I was missing coconut macaroons, so I tried this recipe and it’s really good.

The trick is to find unsweetened coconut – you can’t use the regular coconut from the grocery store.  That stuff is loaded with sugar.

I found unsweetened coconut at one of our local health food stores – so start your search there and you can always buy it online if your local search comes up empty.

Coconut Macaroons – Low Carb Style

• 2 cups unsweetened shredded coconut
• 4 egg whites from large eggs (should be about ½ cup)
• 1 teaspoon vanilla extract
• 3/4 to 1 cup pourable splenda
• about 2 Tablespoons water

1) Heat oven to 375 F. Line baking sheet with either parchment paper on a silicone mat.

2) Measure egg whites. If they aren’t quite ½ cup, add a little water to reach that level. Then add the vanilla.

3) Mix pourable Splenda in with unsweetened coconut.

4) Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you’ll be able to mold the macaroons better.

5) Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay, so this is your chance). Put at least half an inch apart.

6) Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

There are several options for you low-carbers out there – don’t go to any Super Bowl parties … no, no, no – I’m kidding! But, seriously, when you do go to the parties – BYOS! (Bring Your Own Snacks)

Here are some suggestions and one really great recipe that’s incredibly easy to make and everyone will enjoy whether they do low-carb or not.

Come to the party armed with cucumber slices, celery sticks & pork rinds to scoop up dips that are low-carb friendly (including the Hoagie Dip recipe below). If all else fails, I will also use olives, cheese slices & rolled up deli meats.

Bring your own black olives, green olives, pickles, peel & eat shrimp, crab stuffed mushrooms, BLT-stuffed tomatoes, etc. I usually also bring Double Decker Knox Blox as well as Cheesecake Muffins. When you can have all of these yummy goodies – who needs potato chips or pretzels!

Here is my favorite dip because everyone can enjoy it! I’ll be posting my recipes for 2 more Low Carb Super Bowl Party Snacks tomorrow morning! Enjoy!

Hoagie Dip

Use 3 of the following meats – any combination
1/4 lb. bologna
1/4 lb. salami (I use hard salami)
1/4 lb. turkey breast
1/4 lb. ham
1/4 lb. roast beef
1/4 lb. slicing pepperoni

1/4 lb. provolone cheese
1/4 lb. munster cheese (or american)
2 tomatoes
shredded lettuce
heavy mayo

Dice up all the meats, cheeses and tomatoes.

Non-low carb: Mix everything together (including lettuce) with heavy mayo and eat with italian bread cubes as a hoagie dip.

Low Carb: Mix everything but the shredded lettuce together with heavy mayo and pour on shredded lettuce for a hoagie salad ~or~ make as a dip with the lettuce and use cucumber & celery slices as scoops!

It’s recommended (if you can wait that long) to make the dip (without lettuce) the night before and let the flavors meld together. Then add the lettuce right before serving if using as a dip.

Yummmmmm!

Good luck to both Super Bowl teams!