It’s too cold outside to be eating salads all the time! So, I decided to change up my lunch routine this week with some Low Carb Beef Vegetable Soup!
Here is another healthy reboot of one of my favorite recipes. Have you ever had those meatballs with the chili sauce and grape jelly? Those things are delicious, but not really the best for you. To alter the recipe I just cut down on the sugar. By adding the sugar (in this case Splenda brown sugar) myself, instead of using the sweetness from the jelly, I was able to control how much sugar was added.
Also, by using riced cauliflower, instead of rice, I was able to cut out a load of carbs.
This recipe is also a great one for meal prepping. You can easily make a couple batches of the meatballs and freeze them for later use. Also, to make cooking easier this is a perfect slow cooker recipe.