13 Low Carb Ground Sausage Dinners Without Sacrifice

Lately, I’ve been exploring the world of low-carb dinners, and it’s been such a rewarding experience. Ground sausage has turned into my go-to ingredient for crafting dishes that are both delicious and satisfying. Think savory sausage and spinach stuffed bell peppers or a creamy, cheesy cauliflower casserole. Each recipe showcases how enjoyable low-carb meals can truly be. Ready to find some new favorites?

Sausage and Spinach Stuffed Bell Peppers

Sausage and Spinach Stuffed Bell Peppers are a delightful and hearty low-carb dinner option that’s perfect for those seeking a flavorful and nutritious meal. This dish combines the savory taste of ground sausage with the freshness of spinach, all encased in sweet bell peppers.

It’s a versatile recipe that can be easily modified to suit different taste preferences or dietary needs. Whether you’re preparing a family dinner or a meal for guests, these stuffed peppers are bound to impress with their vibrant colors and rich flavors.

The stuffing for these peppers is made with a delicious mix of ground sausage, sautéed onions, garlic, and fresh spinach, all enhanced with a blend of cheeses for added creaminess. The bell peppers serve as the perfect vessel, providing a natural sweetness that complements the savory stuffing.

This recipe isn’t only tasty but also simple to prepare, making it an ideal choice for busy weeknights or leisurely weekend meals. Serve these stuffed peppers with a side salad for a complete and satisfying low-carb dinner.

Ingredients for 4-6 servings:

• 6 large bell peppers (any color)
• 1 pound ground sausage
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 5 ounces fresh spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, cut side up.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces with a wooden spoon as it cooks.
3. Add Vegetables and Seasoning: Add the diced onion and minced garlic to the skillet with the sausage. Sauté for about 3-4 minutes until the onion is translucent. Stir in the fresh spinach and cook until wilted.
4. Mix in Cheese and Seasoning: Remove the skillet from the heat and stir in the mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until everything is well combined.
5. Stuff the Peppers: Spoon the sausage and spinach mixture into each bell pepper until they’re full and slightly mounded. Top with any remaining cheese if desired.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.
7. Serve: Remove from the oven and let the peppers cool for a few minutes before serving. Enjoy your delicious Sausage and Spinach Stuffed Bell Peppers warm.

Extra Tips:

If you prefer a spicier dish, consider using spicy sausage or adding a pinch of red pepper flakes to the stuffing mixture.

For added flavor, you can also include chopped mushrooms or substitute kale for spinach. If you want to guarantee the peppers are tender, you can pre-cook them in boiling water for about 5 minutes before stuffing and baking.

This recipe is very forgiving, so feel free to experiment with different cheeses or spices to suit your taste.

Zucchini Noodles With Sausage Marinara

Zucchini Noodles With Sausage Marinara is a delightful low-carb dinner option that’s perfect for those looking to enjoy a hearty meal without the extra carbohydrates. This dish combines the savory flavors of Italian sausage with a rich, homemade marinara sauce, all served atop fresh, spiralized zucchini noodles.

It’s a healthy twist on a classic pasta dish, offering all the comfort and satisfaction without the guilt. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. The combination of the spicy, flavorful sausage with the tender zucchini noodles and robust marinara sauce creates a meal that’s both filling and nutritious.

Whether you’re following a low-carb diet or simply looking for a delicious way to incorporate more vegetables into your meals, this dish is sure to please.

Ingredients:

• 1.5 lbs ground Italian sausage
• 5 large zucchinis
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Zucchini Noodles:
• Use a spiralizer to create zucchini noodles from the zucchinis. If you don’t have a spiralizer, a vegetable peeler can be used to make thin strips. Set the noodles aside.
2. Cook the Sausage:
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it into smaller pieces with a spatula. Once cooked, remove the sausage from the skillet and set it aside.
3. Make the Marinara Sauce:
• In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until it becomes translucent. Add the minced garlic and cook for another minute.
• Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
4. Combine Sausage and Sauce:
• Return the cooked sausage to the skillet with the marinara sauce. Stir well to combine and allow it to simmer for an additional 5 minutes.
5. Cook the Zucchini Noodles:
• In a separate large pan, lightly sauté the zucchini noodles over medium heat for about 3-4 minutes, just until they’re tender but still have a slight crunch.
6. Assemble the Dish:
• Divide the cooked zucchini noodles among serving plates. Top with the sausage marinara sauce. Sprinkle grated Parmesan cheese over each serving and garnish with fresh basil leaves, if desired.

Extra Tips:

When making Zucchini Noodles With Sausage Marinara, it’s important not to overcook the zucchini noodles. They should remain slightly crisp to maintain their texture and prevent them from becoming too watery.

Additionally, feel free to adjust the seasoning in the marinara sauce to suit your taste. If you prefer a spicier dish, consider adding a pinch of red pepper flakes.

Finally, for a richer flavor, you can incorporate a splash of red wine into the sauce while it’s simmering. Enjoy your healthy, delicious meal!

Cheesy Sausage and Cauliflower Casserole

This Cheesy Sausage and Cauliflower Casserole is a delicious low-carb dinner option that combines savory ground sausage with tender cauliflower, all enveloped in a creamy, cheesy sauce.

This dish is perfect for those nights when you crave something comforting yet want to stick to your dietary goals. The combination of flavors and textures makes this casserole a crowd-pleaser, and it’s so easy to prepare, making it ideal for a family meal or a casual gathering with friends.

The recipe serves 4-6 people, making it a great option for either a family dinner or for meal prepping for the week. The mix of spices in the sausage pairs beautifully with the nuttiness of the cauliflower, and the cheese adds a creamy richness that ties everything together.

Whether you’re a seasoned low-carb eater or just looking to try something new, this casserole is sure to satisfy your taste buds.

Ingredients (serves 4-6):

• 1 pound ground sausage
• 1 medium head of cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the casserole will cook evenly once it’s placed inside.
2. Cook the Sausage: In a large skillet over medium heat, add the olive oil. Once hot, add the ground sausage and cook until browned and fully cooked through, breaking it apart with a spatula as it cooks. This should take about 8-10 minutes. Drain any excess fat and set aside.
3. Prepare the Cauliflower: While the sausage is cooking, bring a pot of water to a boil. Add the cauliflower florets and cook for 5 minutes until they’re just tender. Drain thoroughly and set aside.
4. Make the Cheese Sauce: In a medium saucepan over low heat, combine the heavy cream, chicken broth, garlic powder, paprika, salt, and pepper. Stir in the cheddar and Parmesan cheeses until the sauce is smooth and creamy. Make sure to stir constantly to prevent the cheese from sticking to the bottom of the pan.
5. Assemble the Casserole: In a large baking dish, combine the cooked sausage and cauliflower. Pour the cheese sauce over the top, guaranteeing everything is well coated. Stir gently to combine.
6. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbling and the top is golden brown.
7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm.

Extra Tips: To guarantee the cauliflower remains slightly crisp and doesn’t turn mushy, make sure not to overcook it when boiling.

If you prefer a more pronounced cheesy flavor, feel free to add more cheddar or even a different type of cheese such as mozzarella or Monterey Jack. This dish can also be prepared ahead of time and refrigerated; just reheat in the oven before serving.

If you want to add a bit of spice, consider using spicy sausage or adding a pinch of red pepper flakes to the cheese sauce.

Sausage and Kale Skillet

Looking for a delicious and nutritious low-carb dinner option? Try this Sausage and Kale Skillet recipe. It’s a perfect blend of savory ground sausage and vibrant kale, making it a flavorful and satisfying meal.

This dish isn’t only quick and easy to prepare but also packed with nutrients, making it ideal for those busy weeknights when you need to whip up something healthy and delicious in no time.

The combination of juicy sausage, hearty kale, and aromatic herbs creates a rich and comforting dish that everyone will love. Plus, it’s gluten-free and keto-friendly, making it suitable for various dietary preferences.

With just a few simple ingredients, you can create a delicious meal that serves 4-6 people, perfect for family dinners or entertaining guests.

Ingredients (serves 4-6 people):

• 1 lb ground sausage
• 1 large bunch of kale, stems removed and leaves chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup chicken broth
• Fresh lemon juice (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by washing the kale thoroughly and removing the tough stems. Chop the leaves into bite-sized pieces. Dice the onion and mince the garlic, setting them aside for later use.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the ground sausage, breaking it up into smaller pieces as it cooks. Stir occasionally until the sausage is browned and cooked through, about 5-7 minutes.
3. Sauté the Aromatics: Add the diced onion to the skillet with the sausage, cooking until the onion becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the Kale: Gradually add the chopped kale to the skillet, stirring to combine with the sausage and onion mixture. Cook until the kale wilts down, about 5 minutes.
5. Season the Dish: Sprinkle the oregano, paprika, salt, and pepper over the skillet. Stir well to guarantee the spices are evenly distributed.
6. Simmer: Pour the chicken broth into the skillet, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together and the liquid reduce slightly.
7. Optional Finishing Touch: If desired, squeeze fresh lemon juice over the skillet before serving to add a hint of brightness to the dish.

Extra Tips:

When preparing this dish, feel free to experiment with different types of sausage, such as spicy Italian or mild breakfast sausage, to suit your taste preferences.

Additionally, if you prefer a spicier dish, consider adding a pinch of red pepper flakes along with the other seasonings. For added texture and flavor, you can also toss in some chopped bell peppers or mushrooms during the sautéing process.

This dish pairs wonderfully with a side of cauliflower rice or zoodles for a complete low-carb meal.

Spaghetti Squash Sausage Boats

Spaghetti Squash Sausage Boats are a deliciously satisfying low-carb dinner option that combines the hearty flavors of ground sausage with the tender strands of roasted spaghetti squash. This dish is perfect for those looking to cut down on carbohydrates without sacrificing taste and texture. The squash acts as an excellent vessel for the savory sausage mixture, creating a meal that’s both nutritious and comforting.

Perfect for serving 4-6 people, these squash boats aren’t only a feast for the eyes but also a delight for the palate. The combination of flavorful ground sausage, rich tomato sauce, and melted cheese makes for a mouthwatering dish that’s sure to be a hit at the dinner table. With just a few simple ingredients and a bit of preparation, you can create this wholesome meal that everyone will enjoy.

Ingredients:

• 2 medium spaghetti squashes
• 1 tablespoon olive oil
• 1 pound ground sausage (Italian or your preferred type)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squashes cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the ground sausage and cook until browned and cooked through, breaking it apart with a spatula. If there’s excess grease, drain it off.
3. Add Aromatics: Add the diced onion and minced garlic to the sausage in the skillet. Sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant.
4. Combine with Sauce: Stir in the marinara sauce and Italian seasoning. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper to taste.
5. Assemble the Boats: Once the squash is done roasting, use a fork to gently shred the flesh into spaghetti-like strands while keeping it in the shell. Divide the sausage mixture among the squash halves, spreading it evenly over the strands.
6. Add Cheese: Sprinkle the shredded mozzarella and Parmesan cheese over the sausage-topped squash. Return the squash halves to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the squash boats from the oven and let them cool slightly. Garnish with fresh basil leaves if desired. Serve warm and enjoy your hearty, low-carb meal!

Extra Tips:

When selecting spaghetti squashes, look for ones that are firm and heavy for their size, with a consistent color. If you prefer a spicier kick, consider using hot Italian sausage or adding red pepper flakes to the sausage mixture.

For a vegetarian version, substitute the sausage with a plant-based alternative. To save on prep time, you can roast the squash ahead of time and store it in the fridge until you’re ready to assemble and bake the boats.

Sausage and Cabbage Stir-Fry

This Sausage and Cabbage Stir-Fry is a delicious low-carb dinner option that’s perfect for those busy weeknights. It’s a one-pan meal that combines the rich flavors of ground sausage with the crunchy texture of cabbage. The dish comes together quickly and is packed with nutrients, making it a healthy and satisfying meal for the whole family.

The combination of spices and fresh ingredients creates a mouthwatering aroma and taste that will have everyone asking for seconds. Ground sausage provides a savory and slightly spicy base, which is complemented by the natural sweetness of cabbage.

This stir-fry is both filling and nutritious, guaranteeing that you get a well-rounded meal without the excess carbs. Plus, it’s an extremely versatile dish, allowing you to add or substitute ingredients based on your preferences. Whether you’re new to low-carb cooking or a seasoned pro, this Sausage and Cabbage Stir-Fry will quickly become a favorite in your dinner rotation.

Ingredients for 4-6 servings:

• 1 pound ground sausage
• 1 large head of cabbage, thinly sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: red pepper flakes for heat
• Optional: chopped parsley for garnish

Instructions:

1. Prepare the Ingredients: Begin by washing and thinly slicing the cabbage and onion. Mince the garlic cloves and set them aside. This preparation step guarantees that all your ingredients are ready to go for the cooking process.
2. Cook the Sausage: In a large skillet or wok over medium heat, add the olive oil. Once the oil is hot, add the ground sausage. Use a wooden spoon to break it into smaller pieces. Cook for about 5-7 minutes until the sausage is browned and cooked through. Remove the cooked sausage from the skillet and set it aside, leaving the drippings in the pan.
3. Sauté the Vegetables: In the same skillet, add the sliced onion and garlic. Sauté for 3 minutes until the onion is translucent and the garlic is fragrant. This step helps build flavor by incorporating the sausage drippings into the vegetables.
4. Add the Cabbage: Add the sliced cabbage to the skillet. Stir well to combine it with the onion and garlic. Pour in the soy sauce or tamari, smoked paprika, salt, pepper, and optional red pepper flakes for a bit of heat. Continue to cook for about 5-8 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.
5. Combine and Serve: Return the cooked sausage to the skillet with the cabbage mixture. Stir everything together, ensuring the sausage is evenly distributed. Cook for another 2-3 minutes to heat everything through. Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped parsley if desired.

Extra Tips:

When making this Sausage and Cabbage Stir-Fry, it’s important not to overcrowd the skillet, as this can cause the cabbage to steam rather than sauté, resulting in a mushy texture. If your skillet isn’t large enough, consider cooking the cabbage in batches.

Additionally, feel free to customize the dish by adding other low-carb vegetables like bell peppers or mushrooms for extra flavor and texture. If you prefer a spicier dish, add more red pepper flakes or use a spicy variety of ground sausage.

Sausage-Stuffed Portobello Mushrooms

Sausage-Stuffed Portobello Mushrooms are a delectable low-carb dinner option that brings together the rich flavors of savory sausage and hearty mushrooms. This dish features large portobello mushrooms filled with a delicious mixture of ground sausage, herbs, and cheese, creating a satisfying and tasty meal.

Whether you’re following a low-carb diet or simply looking for a new and exciting dinner idea, these stuffed mushrooms are certain to impress your family and friends with their robust flavors and appealing presentation.

The process begins by preparing the portobello mushrooms, which serve as the perfect vessel for the savory sausage stuffing. The sausage mixture is seasoned with aromatic herbs and spices, resulting in a delightful blend of flavors that complements the earthy taste of the mushrooms.

Topped with a generous sprinkling of cheese, these sausage-stuffed mushrooms are then baked to perfection, allowing the cheese to melt and the flavors to meld together beautifully. Serve them hot out of the oven and enjoy a mouthwatering meal that’s both satisfying and nutritious.

Ingredients (Serves 4-6):

• 6 large portobello mushrooms
• 1 pound ground sausage (preferably Italian sausage)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make certain it’s ready for baking the stuffed mushrooms.
2. Prepare the Mushrooms: Clean the portobello mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and scoop out the gills using a spoon to create space for the stuffing.
3. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the ground sausage, breaking it apart with a spatula. Cook until the sausage is browned and no longer pink.
4. Season the Mixture: Stir in the dried oregano, dried basil, salt, and pepper. Mix well to combine the flavors, then remove the skillet from the heat.
5. Stuff the Mushrooms: Place the prepared mushrooms on a baking sheet lined with parchment paper. Fill each mushroom cap with the sausage mixture, pressing it down gently to compact the stuffing.
6. Add Cheese: Sprinkle the mozzarella and Parmesan cheese evenly over the stuffed mushrooms, making sure each cap is generously covered.
7. Bake the Mushrooms: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
8. Garnish and Serve: Remove the stuffed mushrooms from the oven and let them cool slightly. Garnish with fresh parsley if desired, and serve warm.

Extra Tips:

When selecting portobello mushrooms, choose ones that are firm and have a smooth surface for best results. If you prefer a spicier version, opt for hot Italian sausage or add a pinch of red pepper flakes to the sausage mixture.

Make sure to thoroughly cook the sausage before stuffing the mushrooms to guarantee a flavorful and safe-to-eat filling. Additionally, if you’re preparing the dish ahead of time, you can assemble the stuffed mushrooms and refrigerate them until you’re ready to bake. This makes it a convenient option for busy evenings or entertaining guests.

Sausage and Broccoli Rabe Bake

The Sausage and Broccoli Rabe Bake is a delightful dish that combines the rich, savory flavors of ground sausage with the slightly bitter, yet nutty taste of broccoli rabe. This low-carb dinner option is perfect for those looking to enjoy a hearty meal without the added carbohydrates.

The dish is simple to prepare, making it an ideal choice for busy weeknights or casual gatherings. With its combination of flavors and textures, this bake is sure to become a favorite in your household.

This recipe serves 4-6 people and can easily be adjusted to suit your taste preferences. The key to this dish is using quality ingredients and allowing the flavors to meld together in the oven, resulting in a delicious, satisfying meal.

The bake is topped with a sprinkle of cheese, providing a creamy contrast to the robust flavors of the sausage and broccoli rabe. Whether you’re following a low-carb diet or simply looking for a new dinner idea, this Sausage and Broccoli Rabe Bake is worth trying.

Ingredients:

• 1 pound ground sausage
• 1 bunch broccoli rabe
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the bake cooks evenly.
2. Prepare the Broccoli Rabe: Wash the broccoli rabe thoroughly and trim the ends. Blanch the broccoli rabe in boiling water for about 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process. Drain and set aside.
3. Cook the Sausage: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground sausage, breaking it up with a wooden spoon. Cook until the sausage is browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
4. Sauté Garlic and Broccoli Rabe: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Add the blanched broccoli rabe, season with salt and pepper, and sauté for another 3-4 minutes.
5. Combine Ingredients: In a large baking dish, combine the cooked sausage and sautéed broccoli rabe. Mix well to guarantee even distribution of the ingredients.
6. Add Cheese: Sprinkle the mozzarella and parmesan cheeses evenly over the top of the sausage and broccoli rabe mixture.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove from the oven and let it cool for a few minutes before serving.

Extra Tips:

When choosing your sausage, try to opt for a high-quality one with minimal additives for the best flavor.

If you’re not a fan of broccoli rabe’s bitterness, you can substitute it with broccolini or another green vegetable of your choice.

Confirm the broccoli rabe is well-drained after blanching to avoid excess water in your bake, which can affect the texture.

Finally, feel free to experiment with different types of cheese if you want to add a unique twist to the dish.

Sausage and Eggplant Parmesan

Low Carb Ground Sausage Dinners are perfect for those looking to enjoy a hearty meal without the heavy carbs. One standout dish in this category is Sausage and Eggplant Parmesan. This dish combines the rich flavors of Italian sausage with the creamy texture of eggplant, all topped with a luscious layer of melted cheese.

It’s a comforting and satisfying meal that delivers a punch of flavor while keeping your carb intake in check. Sausage and Eggplant Parmesan isn’t only delicious but also easy to prepare, making it an excellent choice for busy weeknights or relaxed weekend dinners.

By substituting the traditional breaded and fried eggplant with a baked version, you can achieve a similar texture without the extra carbohydrates. The sausage adds a savory depth to the dish, perfectly complementing the slight bitterness of the eggplant. After baking, a generous sprinkle of mozzarella and Parmesan cheese creates a beautifully golden and bubbly top that will have everyone at the table asking for seconds.

Ingredients (Serves 4-6):

• 1 pound ground Italian sausage
• 2 medium-sized eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with parchment paper. Brush each slice lightly with olive oil and season with salt and pepper. Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is tender and starting to brown.

2. Cook the Sausage: While the eggplant is baking, heat a large skillet over medium heat. Add the ground Italian sausage and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat from the skillet and set the sausage aside.

3. Assemble the Dish: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer half of the baked eggplant slices over the sauce. Sprinkle half of the cooked sausage over the eggplant, followed by a cup of mozzarella cheese and a quarter cup of Parmesan cheese.

Repeat the layers with the remaining eggplant, sausage, and cheeses.

4. Bake the Dish: Top the final layer with the remaining marinara sauce. Sprinkle with dried oregano and basil. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.

5. Serve: Allow the dish to cool slightly before serving. This will make it easier to cut and serve the portions neatly.

Extra Tips:

For the best results, verify your eggplants are fresh and firm to avoid any bitterness. If you’re short on time, consider using store-bought marinara sauce to cut down on prep work.

You can also add more vegetables such as spinach or mushrooms to the layers for added nutrition and flavor. Remember, letting the dish rest for a few minutes after baking helps the layers set, making serving much easier. Enjoy your delicious and low-carb Sausage and Eggplant Parmesan!

Sausage and Pepper Frittata

Sausage and Pepper Frittata is a delicious low-carb dish that perfectly combines the savory flavors of ground sausage with the sweet and slightly tangy taste of bell peppers. This hearty frittata is an ideal meal for breakfast, lunch, or dinner, and it satisfies your craving for something filling without the carb overload.

The key to this dish is using high-quality ground sausage and fresh vegetables, which when combined with eggs and cheese, create a rich and flavorful meal that everyone will love.

This frittata can be a showstopper at your dining table while being incredibly simple to prepare. You can even make it in advance and store it in the refrigerator for a quick meal anytime during the week. The sausage and pepper frittata is perfect for feeding a family of 4-6 people, making it an excellent choice for family dinners or gatherings with friends.

With minimal prep time and a straightforward cooking process, this recipe is both convenient and delicious.

Ingredients (Serves 4-6):

• 1 pound ground sausage
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 10 large eggs
• 1/4 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking the frittata once the stovetop cooking is complete.
2. Cook the Sausage: In a large oven-safe skillet, heat the olive oil over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it into small pieces as it cooks. This should take about 6-8 minutes. Remove the sausage from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and bell peppers. Sauté for about 5 minutes, or until the vegetables are softened. Season with salt, pepper, garlic powder, and dried oregano.
4. Combine Ingredients: In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheddar cheese, cooked sausage, and sautéed vegetables. Make sure everything is evenly distributed.
5. Cook the Frittata: Pour the egg mixture back into the skillet, spreading it evenly. Cook on the stovetop over medium heat for about 5 minutes, or until the edges begin to set.
6. Bake in the Oven: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is fully set in the center and lightly browned on top.
7. Serve: Once done, remove the skillet from the oven and let it cool for a few minutes. Slice into wedges and serve warm.

Extra Tips:

For a fluffier frittata, make sure to whisk the eggs thoroughly to incorporate air. Feel free to experiment with different types of cheese, such as mozzarella or feta, for a unique flavor profile.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sausage while it cooks. Always use an oven-safe skillet to seamlessly shift from stovetop to oven without any hassle.

Sausage and Cauliflower Rice Bowl

Indulge in a delightful and nutritious dinner with the Sausage and Cauliflower Rice Bowl, a low-carb meal that satisfies your cravings while keeping your diet in check. This dish combines the rich and savory flavors of ground sausage with the light, fluffy texture of cauliflower rice, offering a balanced and flavorful experience.

Perfect for those on a low-carb diet or anyone looking for a wholesome meal, this dish is sure to become a staple in your dinner rotation.

The beauty of this recipe lies in its simplicity and versatility. With minimal ingredients and a short prep time, you can have a delicious meal on the table in no time. The Sausage and Cauliflower Rice Bowl not only makes for a quick weeknight dinner but also provides a canvas for adding your favorite vegetables or spices to customize the dish to your liking.

Serve this dish hot and enjoy the comforting and hearty flavors that come together in every bite.

Ingredients (serves 4-6 people):

• 1 pound ground sausage
• 1 large head of cauliflower (or 4 cups of pre-riced cauliflower)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Cauliflower Rice: If using a whole cauliflower, remove the leaves and stem. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Set aside.
2. Cook the Sausage: In a large skillet over medium heat, add the ground sausage. Cook, breaking up the meat with a wooden spoon, until it’s browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside, leaving the rendered fat in the skillet.
3. Sauté the Vegetables: Add olive oil to the skillet if needed. Add the diced onion and bell pepper to the skillet and sauté for 4-5 minutes until the onion is translucent and the pepper is tender. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Return the cooked sausage to the skillet and add the cauliflower rice. Stir in the smoked paprika, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors have melded together.
5. Finish and Serve: Remove the skillet from heat and stir in the chopped parsley and lemon juice. Taste and adjust seasoning if necessary. Serve the Sausage and Cauliflower Rice Bowl hot, garnishing with additional parsley if desired.

Extra Tips:

To make this dish even more flavorful, consider adding a splash of chicken broth or a sprinkle of red pepper flakes for extra heat.

You can also enhance the dish’s nutritional profile by tossing in your favorite vegetables such as spinach, zucchini, or mushrooms. If you prefer a milder sausage flavor, opt for a sweet or mild Italian sausage instead of spicy.

Finally, for a dairy-free version, confirm the sausage used is free from any milk-derived ingredients.

Sausage and Brussels Sprouts Sheet Pan Dinner

Sheet pan dinners are a fantastic way to prepare a wholesome meal with minimal cleanup, and this Sausage and Brussels Sprouts Sheet Pan Dinner is no exception. It’s a low-carb option that’s packed with flavor and nutrition, making it perfect for a busy weeknight dinner. The combination of savory ground sausage, caramelized Brussels sprouts, and a hint of garlic and herbs creates a mouthwatering meal that will satisfy your taste buds without the added carbs.

Plus, the entire meal is cooked on one sheet pan, making cleanup a breeze. This recipe is designed to serve 4-6 people, so it’s perfect for family dinners or for meal prepping for the week. The key to this dish is letting the sausage juices infuse into the Brussels sprouts, giving them an extra flavor boost.

You’ll love how the vegetables turn crispy and tender, while the sausage cooks to perfection. It’s a simple yet delicious meal that you’ll want to make again and again.

Ingredients (Serves 4-6):

• 1 lb ground sausage
• 1.5 lbs Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that the sheet pan and its contents will cook evenly.
2. Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each sprout in half to allow them to cook evenly. Place them in a large mixing bowl.
3. Season the Brussels Sprouts: Drizzle the olive oil over the Brussels sprouts. Add garlic powder, dried thyme, salt, and pepper. Toss everything together until the sprouts are well-coated with the oil and seasonings.
4. Arrange on Sheet Pan: Spread the seasoned Brussels sprouts evenly on a large sheet pan. Make sure they’re in a single layer for proper roasting.
5. Add the Sausage: Break the ground sausage into small chunks and distribute them evenly across the sheet pan, nestling them among the Brussels sprouts. This allows the sausage juices to mix with the Brussels sprouts as they cook.
6. Bake: Place the sheet pan in the oven and bake for 25-30 minutes, or until the Brussels sprouts are tender and slightly crispy, and the sausage is fully cooked. Stir halfway through cooking to guarantee even browning.
7. Finish and Serve: Once cooked, remove the sheet pan from the oven. Sprinkle with crushed red pepper flakes if desired, and garnish with fresh chopped parsley before serving.

Extra Tips:

For the best results, verify your Brussels sprouts are of similar size for even cooking. If your Brussels sprouts are particularly large, consider quartering them instead of halving.

Feel free to switch up the seasonings based on your taste preferences—rosemary and paprika make great alternatives. If you prefer a spicier dish, add more crushed red pepper flakes or use hot Italian sausage.

Finally, always preheat your oven to get that perfect roast on your vegetables!

Sausage and Spinach Alfredo Bake

The Sausage and Spinach Alfredo Bake is a delightful low-carb dish that combines the savory flavors of ground sausage with the creamy richness of Alfredo sauce. This dish is perfect for those who are looking to enjoy a comforting meal without the added carbs.

The combination of fresh spinach and perfectly seasoned sausage creates a balanced and satisfying meal, while the Alfredo sauce ties everything together in a luscious and creamy embrace. This recipe is perfect for a family dinner or a cozy night in, serving 4-6 people.

This bake isn’t only delicious but also incredibly simple to prepare. With just a few ingredients, you can create a hearty dish that will leave everyone asking for seconds.

The spinach adds a pop of color and nutrition, while the sausage provides protein and depth of flavor. The Alfredo sauce, made from scratch, enhances the dish with its creamy texture, making it an irresistible option for those following a low-carb diet.

Here’s how you can make this delightful Sausage and Spinach Alfredo Bake at home.

Ingredients (serving size: 4-6 people):

• 1 pound ground sausage
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1 tablespoon fresh parsley, chopped (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a baking dish lightly with olive oil to prevent sticking.
2. Cook the Sausage: In a large skillet over medium heat, add olive oil and cook the ground sausage until it’s browned and cooked through, breaking it apart with a spatula as it cooks. Once cooked, remove from heat and set aside.
3. Sauté the Spinach: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, stirring occasionally. Remove from heat and set aside.
4. Make the Alfredo Sauce: In a medium saucepan, combine the heavy cream, chicken broth, and nutmeg. Heat over medium heat and bring to a gentle simmer. Gradually stir in the grated Parmesan cheese, whisking continuously until the sauce is smooth and thickened. Season with salt and pepper to taste.
5. Assemble the Bake: In the prepared baking dish, layer the cooked sausage and sautéed spinach evenly. Pour the Alfredo sauce over the top, making sure it covers all the ingredients. Sprinkle the shredded mozzarella cheese evenly on top.
6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes to achieve a golden crust on the cheese.
7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving for an added touch of freshness.

Extra Tips:

To enhance the flavor, consider adding a pinch of red pepper flakes to the Alfredo sauce for a hint of heat. If you prefer a thicker sauce, you can add a bit more Parmesan cheese during the sauce preparation.

For added texture, you can incorporate mushrooms or bell peppers with the spinach. Ascertain that the spinach is well-drained to avoid excess moisture in the bake.

This dish pairs beautifully with a simple side salad or roasted vegetables for a complete meal. Enjoy your delicious low-carb Sausage and Spinach Alfredo Bake!