Low Carb Tailgate Appetizers

 In Healthy Foods, Recipes, Snacks

There’s no denying that one of the best parts about the football season is gathering with friends and enjoying delicious appetizers. However, typical tailgate offerings aren’t always diet-friendly. Simply swap out the chips and pizza for these low carb recipes, so you can enjoy tailgating without having to worry about your waistline.

Bacon Deviled Eggs

Ingredients

  • 6 large eggs
  • 4 strips bacon, cooked crisp and crumbled
  • 2 cloves garlic, minced
  • 3 tablespoons mayonnaise
  • 1 tablespoon dried minced onion
  • 2 teaspoons Dijon mustard
  • 1/4 tsp sea salt

Instructions

  1. Hard boil the eggs. Place the eggs in a large saucepan with cold water. Add enough water that the eggs are fully submerged. Over high heat, bring water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes.
  2. Peel the eggs and slice them in half lengthwise. Remove the yolks and fork mash them in a medium mixing bowl. To the bowl, add the bacon, garlic, mayonnaise, onion flakes, Dijon mustard, and sea salt. Mix until all ingredients are well incorporated.
  3. Put the mixture into a resealable plastic bag or a pastry bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture into the egg halves.

Nutritional Info

  • Serving Size: 2 deviled eggs
  • Calories: 206kcal
  • Fat: 18g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 9g

Recipe shared from: peaceloveandlowcarb

Portobello Sliders

Ingredients

  • 1 pound grass-fed beef
  • 24 baby portobello mushrooms
  • 4 slices sharp cheddar, sliced into quarters
  • 4 tbsp chopped yellow onion
  • 2 dill pickles, sliced
  • 2 tbsp extra virgin olive oil
  • 12 basil leaves
  • yellow mustard, mayo, sriracha or low carb ketchup (optional)
  • salt and pepper to taste

Instructions

  1. Remove stems from portobello mushroom caps and wipe with a damp paper towel to remove any dirt or debris. In a small saucepan, heat 1 tbsp olive oil over medium heat. Add mushroom caps and cook for 2 minutes on each side, allowing mushrooms to cook through but retain firmness.
  2. Remove mushrooms from pan and place on paper towels to allow liquid to drain off.
  3. Divide the ground beef into 12 portions, rolling each into a small disc shape. Add salt and pepper to taste. In a large grill pan, heat remaining tbsp olive oil over medium heat. Once the pan is hot, add the meat and allow to cook for 3 minutes on one side. Flip and allow to cook for 3 minutes on the other side. Cook to desired level.
  4. Stack a mushroom, burger, cheese, onion, pickles and your choice of condiments. Top with second mushroom cap and add a basil leaf for garnish. Use a toothpick to hold. Serve and enjoy!

Nutritional Info

  • Serving size: 1 slider
  • 267 calories
  • 20.1 grams fat
  • 1.3 grams carbohydrate
  • .3 grams dietary fiber
  • 1 net carb
  • 10.4 grams protein

Recipe shared from: modernlowcarb

Southwestern Ranch Dip

Ingredients

  • ½ cup mayonnaise
  • ½ cup full-fat sour cream
  • 1/2 of a small tomato, diced
  • 2 tablespoons minced red onion
  • 2 teaspoons chopped pickled jalapeños
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  1. Add all ingredients to a mixing bowl and mix until all ingredients are well incorporated.
  2. Refrigerate at least one hour before serving.

Nutritional Info

  • Serving Size: 2 tablespoons
  • Calories: 84
  • Fat: 8g
  • Carbohydrates: 1.5g
  • Protein: .5g

Recipe shared from: peaceloveandlowcarb

Oven Fried Parmesan Zucchini Rounds

Ingredients

  • 3 large zucchini, sliced (6 cups sliced rounds)
  • 1 whole egg
  • 1 egg white
  • 1 1/2cups Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • olive oil cooking spray

Instructions

  1. Preheat oven to 425 degrees.
  2. Spray baking sheets with cooking spray.
  3. Beat the egg and white in a shallow bowl, set aside.
  4. Place the Parmesan, garlic powder and parsley in another bowl and mix well.
  5. Dip zucchini rounds in egg mixture then in Parmesan and place on baking sheet.
  6. Do not overlap zucchini on baking sheet.
  7. Bake for 10 minutes then flip them over and bake until 10 minutes or until the are golden brown on top.

Nutritional Info

  • Serving size: ½ cup
  • Calories: 71
  • Fat: 4g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 6g

Recipe shared from: sugarfreemom

Recommended Posts

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.

Start typing and press Enter to search