Low Carb Lemon Chicken Kabobs

A flavorful & tender chicken & vegetable kabob.

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
1 cup lemon juice
2 tablespoons Aloha Brand Hawaiian low sodium soy sauce**
1/4 cup fresh ginger, minced
4 cloves garlic, minced
1/2 - 1 teaspoon black pepper
1 tablespoon dried chives
1 1/2 large red onions
1 red bell pepper
1 yellow bell pepper
16 large mushrooms
8 wooden skewers

Method:
Cut the chicken into cubes and place in a container with a lid.
Mix together the juice, soy sauce, ginger, garlic, black pepper and chives. Pour over the cubed chicken and mix well to make certain all of the chicken is covered. Cover and refrigerate. Marinate for 2 to 4 hours.
Place the wooden skewers in a pan and cover with water, Soak for 30 minutes or longer.
Cut the onions into 8 chunks. Cut the bell peppers into 24 pieces. Wash and trim the stems of the mushrooms. Add to the marinating chicken for 15 minutes.
Thread the chicken alternately with the peppers and mushrooms, ending with an onion wedge.
Grill for 10 minutes, turning to cook all sides. Or, place on a foil lined baking pan and broil, in an oven, for 10 minutes. Turn after 5 minutes to cook both sides. If desired, place the leftover marinade in a sauce pan. Bring to a boil. Reduce the heat and simmer while the kabobs cook. Makes 4 to 8 servings. If desired, drizzle a little bit of the simmered marinade over each kabob on the serving plate.

**Aloha brand low salt soy sauce is delicious, inexpensive and has less carbs than other soy sauce brands.

Notes: This recipe was so simple to make and a crowd pleaser. My husband said it was the best chicken he had ever tasted!

Nutritional info per kabob, approximately:
177 calories ~ 3.28 grams fat ~ 7.15 grams net carbs ~ 27.86 grams protein

Low Carb PERFECT Oven Roasted Asparagus (With Garlic & Tomatoes)

Perfectly roasted & flavorful asparagus!

Ingredients:

36 to 40 thin asparagus spears

2 tablespoons olive oil 

2 tablespoons lemon juice

freshly ground Himalayan pink salt or sea salt

freshly ground black pepper

3 to 4 tablespoons parmesan cheese*

12 halved or whole garlic cloves (optional)
16 grape tomatoes, (optional)

Method:

Preheat oven to 425*. 

Cut the tough ends off of the asparagus stalks.

Put on a foil lined baking sheet.

Drizzle the oil and lemon juice over the asparagus. 

Sprinkle with spices, herbs and cheese. If desired, add garlic cloves. Stir or toss to coat.

Bake for 10 - 20 minutes, or until the asparagus has reached the level of tenderness that you prefer. If desired, add the tomatoes during the last 5 to 7 minutes of cooking. Makes 4 servings.

*The parmesan should be very finely grated with a crumb like texture.

Nutritional info per serving (with garlic & tomatoes), approximately:

136.85 calories ~ 9 grams fat ~ 6.9 grams net carbs ~ 6.5 grams protein

Nutritional info per serving (without garlic & tomatoes), approximately:
119 calories ~ 9 grams fat ~ 3.5 grams net carbs ~ 3.27 grams protein

Notes: This recipe is a family favorite and so simple to make!

Cheesecake Factory Meatloaf ~ A KETO Friendly Version

A gourmet, delicious & impressive meatloaf meal!
Pictured: One slice of meatloaf with roasted asparagus, garlic & tomatoes.

Ingredients:

1 pound lean ground beef
1/2 pound ground pork or lamb*
1/2 pound ground turkey or veal*
3/4 cup large-curd cottage cheese
1/2 cup shredded cheddar cheese
1 cup chopped onion
1/2 cup finely chopped red or orange bell pepper
1/2 cup (1 ounce) pork panko**
2 eggs, lightly beaten
1/3 cup sugar free ketchup or tomato sauce
1/4 cup dry red wine
1 tablespoon Dijon mustard
salt & pepper to taste 
mashed cauliflower (optional)
sugar free ketchup (optional)

Method:

Preheat oven to 375*. Combine all ingredients in a large bowl and mix well. (The best method is to wear gloves and mix with both hands.) Lightly coat a loaf pan and a baking sheet with nonstick cooking spray. Pack into a 9 x 5 inch loaf pan. Invert onto greased baking sheet. Bake for 65 minutes or until done. Let sit for 5 minutes before serving.
If desired, serve on top of mashed cauliflower and with sugar free ketchup. Serves 6.

*The original recipe uses a combination of beef, pork and veal.

**You can use regular pork rinds and crush them, but I highly recommend purchasing a bag of "Pork Panko". (I found it online.) I tried some recipes that called for crushed pork rinds, but I gag at the smell and taste of regular pork rinds, and when crushed, I find that their consistency becomes gummy. Pork Panko has the texture of bread crumbs and can be substituted in any recipe that calls for regular panko or bread crumbs. (When stored in the refrigerator, they will remain fresh until needed.)

Notes: My family loved this meal! The oven roasted asparagus went well with the meat. To see the recipe, on this blog, please click on the link below:

Low Carb PERFECT Oven Roasted Asparagus (With Garlic & Tomatoes)

https://carriekitchencreations.blogspot.com/2020/04/low-carb-perfect-oven-roasted-asparagus.html

Nutritional info per serving, approximately:
452.75 calories ~ 26.8 grams fat ~ 3.9 grams net carbs ~ 45.9 grams protein

Burnt Basque Cheesecake (Super Simple & Delicious!)

A delicious & creamy slice of a "cheesecake" originally
created by a Basque Tavern Owner, in San Sebastian, Spain.

Ingredients:
6 inch cake or springform pan with 3 inch sides or 6 inch diameter ovenproof saucepan
parchment paper
12 ounces cream cheese, at room temperature
1/2 cup super fine baker's sugar**
1/2 cup heavy whipping cream, at room temperature
1 teaspoon pure vanilla extract
2 eggs, at room temperature, at room temperature

Method:
Preheat oven to 400*. Place a sheet of parchment paper inside of the pan or pot, so that the bottom and sides are covered, and the edges of the paper rise above the pan. Set aside.
Place the cream cheese and sweetener in a large bowl. Beat with an electric mixer, on medium speed, for 3 to 5 minutes, until the ingredients are well blended and creamy. Add the cream and vanilla and mix, at medium speed, just until blended. Add the eggs, one at a time, beating after each addition.
Pour the batter into the prepared pan and place the pan on a cookie sheet. 

Bake for 30 - 35 minutes, or until the top is set and completely browned.

Cool for 30 to 40 minutes at room temperature. Refrigerate or 2 hours or longer. When fully chilled, use the parchment paper to lift the cheesecake from the pan. Remove the paper and place on a serving plate. 

Cut into 8 equal portions. Serve alone or with whipped cream or berries. Store leftovers in an airtight container in the refrigerator. Makes 8 servings.

**If you cannot find super or ultra fine baker's sugar, you can process regular granulated sugar in a food processor to produce a finer and more powdered consistency.
Notes:
It is important that the ingredients are at room temperature and mixed in the order as listed.
Santiago Rivera, the Basque owner of the La Vina Tavern, in San Sebastian, Spain created this recipe in the year 1990. Since then, this non traditional cheesecake has become a famous favorite throughout the world. (It currently is featured in restaurants on both the East and West Coasts of the USA.)
This simple custard-like cake is a light treat that can be enjoyed for breakfast, snack or dessert.

Burnt Basque Cheesecake ~ A Keto Friendly Version

A delicious & creamy slice of a "cheesecake" originally
created by a Basque Tavern Owner, in San Sebastian, Spain.

Ingredients:
6 inch cake or springform pan with 3 inch sides or 6 inch diameter ovenproof saucepan
parchment paper
12 ounces cream cheese, at room temperature
1/2 cup Lakanto Baking (or Classic) Sweetener**
1/2 cup heavy whipping cream, at room temperature
1 teaspoon pure vanilla extract
2 eggs, at room temperature, at room temperature

Method:
Preheat oven to 400*. Place a sheet of parchment paper inside of the pan or pot, so that the bottom and sides are covered, and the edges of the paper rise above the pan. Set aside.
Place the cream cheese and sweetener in a large bowl. Beat with an electric mixer, on medium speed, for 3 to 5 minutes, until the ingredients are well blended and creamy. Add the cream and vanilla and mix, at medium speed, just until blended. Add the eggs, one at a time, beating after each addition.
Pour the batter into the prepared pan and place the pan on a cookie sheet. 

Bake for 30 - 35 minutes, or until the top is set and completely browned.

Cool for 30 to 40 minutes at room temperature. Refrigerate or 2 hours or longer. When fully chilled, use the parchment paper to lift the cheesecake from the pan. Remove the paper and place on a serving plate. 

Cut into 8 equal portions. Serve alone or with whipped cream or berries. Store leftovers in an airtight container in the refrigerator. Makes 8 servings.

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (The Classic sweetener can be made finer by blending in a food processor.)

Nutritional info per serving, approximately:
218.5 calories ~ 21.27 grams fat ~ 2.9 grams net carbs ~ 4.5 grams protein

Notes:
It is important that the ingredients are at room temperature and mixed in the order as listed.
Santiago Rivera, the Basque owner of the La Vina Tavern, in San Sebastian, Spain created this recipe in the year 1990. Since then, this non traditional cheesecake has become a famous favorite throughout the world. (It currently is featured in restaurants on both the East and West Coasts of the USA.)
This simple custard-like cake is a light & low carb treat that can be enjoyed for breakfast, snack or dessert.

Low Carb Dark Chocolate Flourless Torte (Simple & Gourmet Goodness!)

Impress your family and guests with this flourless
dark chocolate torte. It is so delicious that no one
will guess it is Low Carb & Sugar Free, and you only need a sliver
to  satisfy a chocolate or dessert craving.

Ingredients:
1/3 cup water
1/4 teaspoon sea salt
3/4 cup Lakanto Baking or Classic Sweetener**
12 ounces  unsweetened baking chocolate
2/3 cup butter
20 drops Lakanto chocolate liquid sweetener (optional)
4 eggs
2 cups Keto whipped cream***
12 fresh raspberries
12 mint leaves (optional)

Method:
Preheat oven to 350*. Line the bottom of a 9 inch springform pan with a circle of parchment paper. Wrap the outside of the prepared pan with aluminum foil. 
In a small saucepan, heat the water, salt and sweetener over medium heat until all of the ingredients are blended and dissolved.
Melt the chocolate, in a large glass bowl, in a microwave oven for 30 seconds. Remove and stir. Repeat, until the chocolate is completely melted.
Cut the butter into tablespoon portions and add the to the melted chocolate. Mix with an electric mixer until blended. Beat in the water and sweetener mixture. Add in the eggs, one at a time, beating to blend after each addition. 
Pour the chocolate mixture into the prepared pan. Place the springform pan into a larger pan and add enough water to the larger pan to 1 inch deep. Bake for 45 minutes. Remove from the water bath and allow to cool on a baking rack. Chill overnight, in the refrigerator. 
Remove the side of the pan. Slice into 12 portions, Garnish each portion with a dollop of whipped cream, a raspberry and mint leaf.

**The Baking sweetener is a much finer texture than the Classic sweetener and really produce superior baked goods. (The Classic sweetener can be made finer by blending in a food processor.)

***For Perfect Keto Whipped Cream: 
Beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic or Powdered sweetener and one envelope "Whip It". (The Whip It helps the whipped cream hold it's shape and is optional.)

Makes 2 cups of whipped cream. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0.85 grams protein.)

Nutritional info per serving, approximately:
365.4 calories ~ 34 grams fat ~ 4.1 grams net carbs ~ 6.8 grams protein

Note: This rich dark chocolate torte is an impressive, gourmet adult dessert.

SUPER SIMPLE & Delicious Pineapple Upside Down Cake (Even Better Than Grandma's!)

Pineapple Upside Down Cake is a pretty and tasty bite of nostalgia, that reminds me of Grandma and the delicious aromas & warmth of her country kitchen. This recipe produces a moist cake with caramelized edges and fruit, that is a simple dessert or addition to a Brunch menu. It can be served by itself or with whipped and/or ice cream.

Ingredients:
coconut oil cooking spray
6 tablespoons butter
3/4 cup brown sugar**
7 pineapple rings (one 20 ounce can pineapple rings packed in juice)
9 maraschino cherries
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup sugar
1/2 cup (1 stick) butter
1/2 teaspoon vanilla
2 eggs

Method:
Preheat an oven to 350*. (325* if using a glass pan.) Lightly spray the bottom and sides of a 9 inch square pan and set aside. 
Melt the butter and brown sugar in a small frying pan over medium heat. Stir frequently until the mixture becomes bubbly. Pour the brown sugar mixture into the prepared dish and allow to cool slightly.
Drain the liquid from the can of pineapple slices and set aside. Cut 2 of the pineapple slices in half. Place 1 whole ring in the center of the dish and the other whole rings in the corners of the pan. Arrange the halved slices in between the  whole slices.

Position the cherries in the center of the slices. Set aside.
Sift together the flour, baking powder and nutmeg and set aside.
Place the butter, sugar and vanilla into a large bowl. Use an electric mix to cream the ingredients, until light and fluffy, about 5 minutes. Add the eggs and continue to beat until well mixed in, for about 1 minute.
On low speed, mix in the the sifted ingredients in 3 parts, alternately with a 1/2 cup of the reserved pineapple juice, mixing about 30 seconds after each addition. (Beginning and ending wit the dry ingredients.) 
Use a bowl scraper/spatula to spread the thick batter evenly over the fruit in the pan. (Tap the pan lightly, once, the counter, to settle the batter.) Place the pan on a cookie sheet and bake in the preheated oven, for 40 to 45 minutes, or until the top is gloden brown and a toothpick inserted in the center comes out clean.
Place the cake on a cooling rack for 10 minutes. Run a butter knife around the edges and then, using pot holders or oven mitts, carefully invert onto a platter. Lift the pan off of the cake. (If you wait longer than 10 minutes to invert the cake, it may not release from the baking dish.) Serve warm or at room temperature. Use a serrated knife to cut into 9 pieces. Serve alone or garnish with vanilla ice cream or whipped cream.  Leftover portions may be stored, in an airtight container, at room temperature for 3 days, or for longer, in the refrigerator.

**I use dark brown sugar.

Note: My Beloved Uncle & Auntie were reminiscing about the Pineapple Upside Down Cakes that their Mothers' used to make, so I decided to bake one for them to enjoy. They were happy and loved it!

The BEST (& Easy) Slow Cooker Keto Friendly Corned Beef & Cabbage

A Delicious melt in your mouth meal!

When I was a child, every March, our family looked forward to a corned beef and cabbage meal. Back then, the meat and veggies were covered with water, in a pot on top of the stove, and boiled until almost mushy. As an adult, I prefer cooking the meal in a slow cooker and allowing the cabbage to steam. Even though this method is very simple, the result is superior to most other recipes.

Ingredients:
4 pounds lean corned beef roast**
1 (12 ounce) bottle light beer
1/2 cup very strong coffee
water
2 pounds radishes (optional)
1  head of cabbage, cut into 8 wedges
16 tablespoons brown deli mustard (optional)
3/4 cup sour cream (optional)
3 to 4 tablespoons grated horseradish (optional)

Method:
Remove the beef from it's package and rinse off the seasonings. Place the roast in the basin of a slow cooker.. Add the beer and coffee. Add just enough water to completely cover the roast. Cover and cook on low for 5 1/2 hours.
Rinse and remove the stems from the radishes. Leave small radishes whole and cut large radishes in half.  Add to the liquid in the slow cooker. If necessary, move the beef above the radishes, so that they are completely immersed. Place the cabbage wedges on top of the meat. (It is okay if the cabbage is touching the liquid, but it should not be immersed. Continue to cook for another 2 to 2 1/2 hours, or until the vegetables are tender. When the meal has finished cooking, use tongs to remove the cabbage to a serving platter. Remove the beef to a carving board. Slice off any exterior fat and cut into 1/2 - 1 inch thick slices. Use a slotted spoon to remove the radishes from the liquid. Add to the meat and cabbage on the platter. Makes 8 servings. If desired, serve with brown mustard and a sauce created by mixing the sour cream and horseradish together. 

**Each year, when corned beef is plentiful, and on sale, I buy 2 or more, and store the extras in the freezer.

Nutritional info per serving (with all optional ingredients: radishes, mustard & horseradish sauce), approximately:
691 calories ~ 48 grams fat ~ 10.8 grams net carbs ~ 45 grams protein

Nutritional info per serving (with mustard and without radishes and horseradish sauce), approximately:
631 calories ~ 44 grams fat ~ 7.5 grams net carbs ~ 44 grams protein

Notes: I recently served this meal to my husband and godparents. My husband, who has never cared for corned beef, loved how tender and tasty the meat was. My auntie said that the cabbage was the best she ever tasted. We like to garnish the meat and veggies with both the horseradish sauce and mustard ~ Delicious!

The BEST (& Easy) Slow Cooker Corned Beef & Cabbage (With Carrots & Potatoes)

Melt in your mouth corned beef & vegetables!

When I was a child, every March, our family looked forward to a corned beef and cabbage meal. Back then, the meat and veggies were covered with water, in a pot on top of the stove, and boiled until almost mushy. As an adult, I prefer cooking the meal in a slow cooker and allowing the cabbage to steam. Even though this method is very simple, the result is superior to most other recipes.

Ingredients:
4 - 6 pounds lean corned beef roast**
1 (12 ounce) bottle light beer
1/2 cup very strong coffee
water
1 1/2 pounds small red potatoes
3/4 pound baby carrots
1  head of cabbage
brown deli mustard (optional)
3/4 cup sour cream (optional)
3 to 4 tablespoons grated horseradish (optional)

Method:
Remove the beef from it's package and rinse off the seasonings. Place the roast in the basin of a slow cooker.. Add the beer and coffee. Add just enough water to completely cover the roast. Cover and cook on low for 5 1/2 hours.
Rinse and remove any eyes or blemishes from the potatoes. Halve the potatoes and add, with the carrots, to the liquid in the slow cooker. If necessary, move the beef above the potatoes & carrots, so that they are completely immersed. Place the cabbage wedges on top of the meat. (It is okay if the cabbage is touching the liquid, but it should not be immersed. Continue to cook for another 2 to 2 1/2 hours, or until the vegetables are tender. When the meal has finished cooking, use tongs to remove the cabbage to a serving platter. Remove the beef to a carving board. Slice off any exterior fat and cut into 1/2 - 1 inch thick slices. Transfer the sliced meat to the serving platter. Use a slotted spoon to remove the vegetables from the liquid and add to the platter. Makes 8 servings. If desired, serve with brown mustard and a sauce created by mixing the sour cream and horseradish together. 

**Each year, when corned beef is plentiful, and on sale, I buy 2 or more, and store the extras in the freezer.

Notes: I recently served this meal to my husband and godparents. My husband, who has never cared for corned beef, loved how tender and tasty the meat was. My auntie said that the cabbage was the best she ever tasted. We like to garnish the meat and veggies with both the horseradish sauce and mustard ~ Delicious!

EASY LOW CARB Italian Beef & Cabbage Skillet Casserole (Keto Friendly)

This is a very simple, tasty & savory meal.

Ingredients:
1 1/2 pounds cabbage
3 tablespoons (10 grams) dried tomatoes**
2 tablespoons olive oil
6 tablespoons butter
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon smoked paprika
2 cloves garlic, minced
1 pound ground beef***
1/2 cup sour cream
2 tablespoons heavy whipping cream
1/4 cup finely grated parmesan cheese
8 garlic stuffed green olives (optional)

Method:
Finely chop the cabbage and set aside.
Add the dried tomatoes and olive oil to a small food processor or blender. Process to blend and make a paste. (If you do not have a processor or blender, very finely dice the tomatoes and mash and stir with a fork to blend.) Set aside. 
Melt the butter, in a very large skillet, over medium heat. Add the cabbage. Cook and stir until the cabbage softens. (About 10 minutes.) Stir in the vinegar, salt, onion powder, pepper, basil and paprika. Cook and stir for 2 to 3 minutes. Transfer the sauteed cabbage to a large bowl.
Add the processed tomatoes & oil, and the garlic, to the frying pan.  Saute for a minute or two. Add the beef, cooking and stirring, until it is completely browned. Continue to cook until most of the liquid is evaporated. Lower the heat and add in the cooked cabbage to the skillet. Stir until well mixed and fully heated. Stir in the sour cream, heavy cream and parmesan cheese. Stir until well combined. 

Makes 4 servings. If desired, garnish each serving with 2 or 3 garlic stuffed olives.

**Dried tomatoes in a pouch, not packed in oil,

***If desired, ground chicken, turkey or pork may be substituted for the ground beef.

Nutritional info per serving (with garnish), approximately:
707 calories ~ 57 grams fat ~ 10,85 grams net carbs ~ 36 grans protein

Notes: This rustic one skillet meal is simple and tasty enough to please the entire family. (It's healthy, too!)

Super EASY & Delicious "Mississippi" Pot Roast

A very delicious dish that achieved
internet fame as "Mississippi Pot Roast".
(Pictured: Pot Roast with potatoes & radishes
and a salad & french bread rolls.

Ingredients:
3-4 pound chuck roast*
2 tablespoons olive or avocado oil
1 packet powdered au jus mix
1 packet ranch dressing mix
1 teaspoon xanthan gum (optional)**
4 tablespoons butter (cut into 4 - 6 pieces)
5 - 10 peperoncini peppers (as many as desired)
1 -2 pounds baby or fingerling potatoes

1/2 - 1 pound baby carrots or radishes
Method:
Add the oil to a large skillet and heat at a medium setting. Add the roast and brown on all sides. Transfer the roast to a slow cooker and sprinkle the packaged mixes and the xanthan gum over the top. Place the peppers and pieces of butter on top of the seasoned roast. 

Cook over low heat for 5 hours. Wash and cut the baby potatoes. (Fingerling potatoes do not need to be halved.). Add the potatoes and carrots to the slow cooker and continue to cook for 3 hours. Makes 8 servings

*A chuck roast works best, but a brisket may also be used.

**The xanthan gum is optional, but it is a natural ingredient that thickens the "gravy".

Notes: VERY RARELY do I ever use packaged mixes in the foods that I make. (I even make my own taco seasonings ans spice blends.)*** 

But, this recipe had such great reviews, that I had to try it. It did not disappoint ~ the entire family loved it!
(The original recipe for "Mississippi Pot Roast" was created by Robin Chapman, in the 1990's, when she wanted to make a less spicy version of her Aunt's pot roast.)

***Please see these recipes on my blog site:
Homemade Taco Seasoning ~ KETO Friendly and Chemical Free
https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html

Homemade Cajun Spice Seasoning (Chemical & Gluten Free!)

https://carriekitchencreations.blogspot.com/2019/08/homemade-cajun-spice-seasoning-chemical.html

Homemade Pumpkin Pie Spice Seasoning Blend

https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free

https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

Delicious (& Super Easy!) Slow Cooker Keto Friendly Pot Roast

A very delicious dish that achieved
internet fame as "Mississippi Pot Roast".

Ingredients:
3-4 pound chuck roast*
2 tablespoons olive or avocado oil
1 packet powdered au jus mix
1 packet ranch dressing mix 
1 teaspoon xanthan gum (optional)**
4 tablespoons butter (cut into 4 - 6 pieces)
5 - 10 peperoncini peppers (as desired)
1 -2 pounds radishes

Method:
Add the oil to a large skillet and heat at a medium setting. Add the roast and brown on all sides. Transfer the roast to a slow cooker and sprinkle the packaged mixes and the xanthan gum over the top. Place the peppers and pieces of butter on top of the seasoned roast. 

Cook over low heat for 5 hours. Wash and trim the stems off of the radishes. Add the radishes to the slow cooker and continue to cook for 3 hours. Makes 8 servings

*A chuck roast works best, but a brisket may also be used.

**The xanthan gum is optional, but it is a natural ingredient that thickens the "gravy".

Nutritional info per serving (with a 4 pound roast and 2 pounds radishes),
approximately: 
645.66 calories ~ 44 grams fat ~ 3.85 grams net carbs ~ 57 grams protein

Notes: VERY RARELY do I ever use packaged mixes in the foods that I make. (I even make my own taco seasonings ans spice blends.)*** But, this recipe had such great reviews, that I had to try it. It did not disappoint ~ the entire family loved it!
(The original recipe for "Mississippi Pot Roast" was created by Robin Chapman, in the 1990's, when she wanted to make a less spicy version of her Aunt's pot roast.)

***Please see these recipes on my blog site:
Homemade Taco Seasoning ~ KETO Friendly and Chemical Free
https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html

Homemade Cajun Spice Seasoning (Chemical & Gluten Free!)

https://carriekitchencreations.blogspot.com/2019/08/homemade-cajun-spice-seasoning-chemical.html

Homemade Pumpkin Pie Spice Seasoning Blend

https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free

https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

Homemade Low Carb Chili Sauce (For Shrimp Cocktail, Seasoning & Sauces)   https://carriekitchencreations.blogspot.com/2019/10/homemade-low-carb-chili-sauce-for.html