Mexicali Meat Loaf

This is so easy to make.  Just make sure you allow the long cooking time.  It was amazing!  Once it was done and on my plate, I added a little salsa to the top.  I had with a salad and the raspberry fool that is on the blog. 

1 pound ground beef
1 pound mild pork sausage
1 cup crushed plain prok rinds
1 can diced mild green chilies
1 medium onion, finely chopped (I use the frozen kind)
8 ounces Monterey Jack cheese, shredded (I did Colby/Monterey Jack)
3/4 cup salsa
1 egg
2 cloves garlic, crushed (I use the jar kind)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt

Preheat the oven to 350 degrees

Combine all the ingredients in a really big bowl and then with clean hands knead it all until it's thoroughly blended.

Dump it out on a clean broiler rack (I used a cookie sheet with edges) and form into a loaf - it'll be a big loaf!

Yield 8 servings

Each with 5 grams of carboyhdrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.

If you are chopping the onion yourself, make sure it is chopped quite fine for the loaf.  If the pieces are too big, it tends to make the loaf fall apart when you cut it.  The Mexicali Meat Loaf may crumble a bit anyway because it is quite tender.

Recipe came from 1001 Low-Carb Recipes by Dana Carpender

Slice of Mushroom Heaven

This was listed as a side dish, but I used it as a main dish for me.  You MUST like, and I mean realllly like, mushrooms for this one.  It was pretty good.  I think next time I will add in some green peppers and maybe use a different cheese.  I ended up also adding a little salt and pepper on the top. 

4 tablespoons butter
1 pound mushrooms, sliced
1/2 medium onion, finely chopped (I used the frozen, already chopped kind)
1 clove garlic, crushed (I used the jar kind)
1/4 cup dry white wine
1 teaspoon lemon juice
1 1/2 cups half-n-half
3 eggs
1 teaspoon salt or Vege-Sal
1/4 teaspoon pepper
3 cups shredded Gruyere cheese, divided (I used Swiss since I couldn't find the cheese and it's from the Swiss family)

Preheat the oven to 350 degrees.

Melt the butter in a heavy skillet over medium heat and begin frying the mushrooms, onion, and garlic.  When the mushrooms are limp, turn the heat up a bit and boil off the liquid.  Stir in the white wine and cook until that's boiled away, too.

Stire in the lemon juice and turn off the heat.  Transfer the mixture to a large mixing bowl and stir in the half-and-half, eggs, salt, peper, and 2 cups of the cheese.

Spray and 8x8 inch pan with nonstick cooking spray and spread the mushroom mixture evenly over the bottom.  Sprinkle the rest of the cheese on top and bake for 50 minutes or until the cheese on top is golden.

Yield:  9 servings

Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 13 grams of protein.

Little Mama's Side Dish

I liked this as is.  The olive flavor does carry through though.  If you have someone or yourself that does not care for olives,  you could always leave them out of the dish and put them in individual servings instead.

4 slices of bacon
1/2 head cauliflower (I had frozen so just used that)
1/2 green pepper
1/2 medium onion (I just threw in some frozen)
1/4 cup sliced stuffed olives

Chop the bacon into small bits and start it frying in a large, heavy skillet over medium-high heat.  (Give the skillet a squirt of nonstick cooking spray first.)

Chop the cauliflower into bits about 1/2 inch.  Chop up the stem (if used fresh) as there is no reason to waste it.  Put the chopped cauliflower in a microwaveable casserole dish with a lid, add a couple of tabelspoons of water, cover and microwave for 7 minutes on high.

Give the bacon a stir, and then it's back to the chopping board.  Dice the pepper and onion.  By now some fat has cooked out of the bacon, and it is starting to brown around the edges.  Add the pepper and onion to the skillet.  Saute until the onion is translucent and the pepper is starting to get soft.

By the time that confluence of events transpires, the cauliflower should be done.  Add it to the skillet without draining and stir-the extra little but if water us going to help to dissolve the yummy bacon flavor from the bottom of the skillet and carry it through the dish.

Stir in the olives, let the whole thing cook another minute while stirring, and then serve.

Yields 4 to 5 servings
Total carb count is 2g

Reciepe from 1001 Low Carb Recipes by Dana Carpender

Skillet Stroganoff

We ate this plain since I haven't found a noodle that is low-carb friendly.  My mother-in-law has made them out of eggplant (I believe) so I need to get with her on that receipe.  But this was actually very good without the noodles.  If you aren't watching your carbs as strickly, cook up some noodles and put this over them.  Will definitely make again.

1 pound ground beef
1 medium onion, diced (I used the fozen, already chopped kind)
1 clove garlic (I used the jar kind)
1 can mushrooms, drained
1 teaspoon liquid beef broth concentrate (I had bullion on hand so used that)
2 tablespoons Worcestershire sauce
1 teaspoon paprika
3/4 cup sour cream
Salt and pepper to taste

Brown and crumble the ground beef in a heavy skillet over medium heat.  Add the onion and garlic as soon as there's a little grease in the bottom of the pan and cook until the pinkness is gone from the ground beef.

Drain the excess grease.  Add the mushrooms, broth concentrate, Worcestershire, and paprika.  Stir in the sour cream and then add salt and pepper to taste.  Heat through, but don't let it boil. 

This is great as-is, but you may put it over noodles from the non-low-carb set.

3 servings
Total carbs is 7g

Recipe from 1001 Low-Carb Recipes by Dana Carpender

Southwestern Stuffed Peppers

This has to bake for a long time, so it's not something you can throw together quickly.  Plan for this one.

I have this baking right now so havn't actually had a chance to taste it.  I did use the three peppers, but I could have got away with four as this made a TON of filler.  I'll update tonight after I have had a chance to try them.

I forgot to update this last night.  Okay, these turned out very well.  I thought they would be a little spicer with the Rotel, but they really weren't.  They had a slight kick to it, but not like I thought it would.  So I froze some and then put the leftovers, individually wrapped in SaranWrap, in the fridge.  I just had one heated up in the microwave and it turned out fine.  Not soggy or anything and actually tasted a bit better after it sat overnight.  So I will do these again.

1 pound ground beef
1/2 cup chopped onion (I used the already chopped, frozen kind)
1 clove garlic, crushed (I used the jar garlic)
1 can tomatoes with green chilies, divided (Rotel)
1 egg
1/2 cup half-n-half
1/2 cup prok rind crumbs (I bought some at Aldi's and just put some in a plastic baggie and crushed)
1 teaspoon ground cumin (I'm not a fan of cumin, so I just used a dash)
1 teaspoon salt or Vege-Sal
1/2 teaspoon pepper
3 green peppers

Preheat over to 350 degrees.

In a large bowl combine the ground beef, onion, garlic, 1/2 cup of the tomatoes with chilies, the egg, half-n-half, pork rind crumbs, and seasonings.  Use clean hands to combine everything well.  Cut the peppers in half from top to bottom and scoop out the seeds and core.  Form the meat mixture into 6 equal balls and press each into a pepper half, mashing it down a little to fill the peppers.  Arrange peppers in a baking pan as you stuff them.  Spoon the remaining tomatoes over the top and bake for 75-90 minutes.

Makes 6 servings

Total carbs is 7g

Recipe from 1001 Low-Carb Recipes by Dana Carpender

Raspberry Fool

This was a much needed item to fill the sweet tooth.  It didn't come out as "thick" as I would have liked it, hence the note below with the cream.  I had a small piece of cheesecake and spooned this over it and wow, it was amazing.  The I took the leftovers, which I just kept it in the bowl and didn't place in dessert cups, and took that as dessert for lunch.  It kind of has a pudding/yogurt type of texture but it's amazing.  I'm assuming you could replace the raspberries with pretty much any frozen fruit.  Just have to try it and see if it works out.

12 ounces frozen raspberries, no need to thaw
1 tablespoon cold water
6 tablespoons granular Splenda or equivalent liqued Spleda (I used granular)

8 ounces cream cheese, softened
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquidd Splenda, divided (I used granular)
1/2 teaspoon vanilla
1 cup heavy cream (I used half n half, but learned next time to get the heavy whipping cream instead)

Put the frozen berries, water and 6 tablespoons Splenda in a medium saucepan.  Bring to a boil, then simmer on low heat 10 minutes until the berries have broken up.  Cool completely then mash them wall.  Don't bother straining out the sees.  It's not worth the trouble and you'll end up wasting half of the berries by doing that.

Meanwhile, in a large bowl, beat the cream cheese with 1/2 cup Splenda and the vanilla until fluffy.  Set aside.  In another bowl, beat the cream and remaining 2 tablespoons Splenda until stiff.  Gently fold the whipped cream into the cream cheese mixture.  If necessary, put in the refrigerator until the berries have cooled.  When the berries have cooled, fold them into the cream cheese mixture.  You can either blend until the mixture is completely pink or leave a few streaks of white remaining.  Spoon into 6 dessert cups and chill several hours before serving.

Makes 6 servings
Do NOT freeze

With granular Splenda:  Per serving: 10g Net carbs
With liquid Splenda:  Per Serving:  6g Net carbs

Recipe from Linda's Low Carb Menus & Recipes online

Sloppy Joe Pie

This was okay.  It had too much of a mayo taste so when I make it again, I will probably use 1/4 cup of mayo instead of a 1/2 cup. The meat mixture was very good.   3 stars 

1 pound ground beef
1/3 cup onion (I used the frozen kind)
2 stalks celery, minced (I didn't use this)
1 clove garlic (I used the jar kind)
1/2 cup tomato sauce
2 teaspoons granular Splenda or equivalent liquid Splenda
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream (I used half n half)
8 ounces cheddar cheese, shredded

Brown the hamburger with the onion, celery and garlic; drain the fat.  Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper.  Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.  Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese.  Spread the remaining cheese over the top.  Beat the eggs in a small bowl and whisk in the mayonnaise and cream.  Pour the custard mixture evenly over the cheese.  Bake at 350 degrees for 30-35 minutes until nicely browned.  Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

If you cut it into 6 servings, 4 net carbs
If you cut it into 8 servings, 2.5 net carbs

Recipe from Linda's Low-Carb Menus & Recipes online

Texas Chili

This was the first low-carb meal we made.  It was very spicy!  I typed it up as the original, but I made notes on changes we will make the next time around to make it a little more mild.  I love spicy food, but even this was too much for me.  It was very good though!  Will definitely make again with a few moderations.  5 stars
2 pounds ground beef
2 ounces onion, chopped (I threw a handful in of the frozen kind)
2 cloves garlic, minced (I used the already in jar kind)
3 teaspoons chili powder
1 teaspoon chipotle chile powder (we did not use this at all - eliminated)
3 teaspoons cumin (will change this to 2 teaspoons when we make it again)
1 teaspoon cayenne (we did not use this at all - eliminated)
1 teaspoon paprika
2 teaspoons salt
8 ounce tomato sauce (compare for carb totals)
4 tomato sauce cans of water
1 14.5 oz petite diced tomatoes (original reciepe did not call for this...we added ourselves)
shredded cheese on top, optional

Brown the meat, onion and gralic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil.  Turn down the heat to low; cover and simmmer 1 - 1 1/2 hours.

Makes about 6 servings
Can be frozen

Each serving = 4g net carbs

Recipe from Linda's Low Carb Menus & Recipes online

Crock Pot Chicken Breasts

We have made this twice already.  Nice to come home to a crock pot dish!  5 stars

Crock Pot Chicken Breasts

3 boneless, skinless chicken breasts (if you don't skin them, the skin will just fall off anyway)
1 (10 3/4 oz) can cream of mushroom soup
1 large onion, chopped (I used the frozen kind)
3 cloves garlic, minced (I used the garlic that comes in a jar -  1 tsp = 1 clove)
1 (4 oz) can mushrooms (I had fresh already so used them)
1/2 c chicken broth (I used bullion cubes)
1/4 c white wine (did not used; used broth instead here)
Salt and pepper to taste

Layer chicken breasta in bottom of pot.  Salt and pepper them.

Combine soup, broth and wine.  Pour over chicken.

Drain mushrooms and put on top.  Add the garlic and onions.

Cook on low for 7 to 9 hours.

This is fall off the bone chicken!!!

1 serving would be 4 net carbs.

Enchilada Bake

This was the second recipe we made and it was very good.  We will make this again.
4 stars

Enchilada Bake

Crust:

4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded

Beat or whisk the cream cheese and eggs until smooth.  Add the seasoning; mix well.  Stir in the cheese; mix well.  Grease a 9x13" baking dish; spread the chsses mixture evenly over the bottom.  Bake at 350 degrees, 35 minutes or until browned, but not too dark.  Let stand 5-10 minutes before adding the topping.

Topping:

1 pound ground beef
3 teaspoons Seasoning for Tacos
8 1/2 ounce jar enchilada sauce
4 ounce can chopped green chilies
8 ounces cheddar cheese, shredded

Brown the hamburger; drain fat.  Stir in the seasoning, enchilada sauce and chiles.  Spread over the crust.  Top with the cheese.  Bake another 20 minutes or so until hot and bubbly.  Serve with the toppings of your choice (adds additional carbs)

Makes 8-12 servings
Can be frozen

Optional Toppings: (add the carb count to the total below if you use)

Shredded lettuce
Sour Cream
Salsa
Ripe Olives
Pickled jalapeno slices
Guacamole

If you divide into 8 servings - 4 net carbs per serving
If you divide into 12 servings - 2 net carbs per serving

Broccoli Mushroom Casserole

 Made this last night and it was really quite good.  I didn't cut up the celery into small enough pieces so the next time it is made, I'll be sure to chop those better.  Otherwise it was a good side dish to the chicken we had with it.  4 stars


BROCCOLI MUSHROOM CASSEROLE
 
2 16-ounce bags frozen broccoli cuts, cooked and well drained
4 ounce can mushrooms, well drained (I had fresh at home so just cut up some of those)
1/2 medium onion, chopped, 2 ounces (Used the frozen kind)
2 stalks celery, minced
2 tablespoons butter
1/4 cup mayonnaise
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

Cook your broccoli somehow.  We used the microwave in a steamer pot.

While that is cooking, saute the onion, celery and mushrooms in the butter.

In a bowl, mix together the mayonnaise, cheddar cheese, salt, pepper and garlic powder.

Dump the broccoli and the onion mixture into the bowl.  Stir everything together and then pour into your greased 2 quart casserole. Bake at 350º  for 30 minutes.

Makes 8-12 servings
Do not freeze

If you make it into 12 servings, your net carbs are 2
If you make it into 10 servings, your net carbs are 3
If you make it into 8 servings, your net carbs are 4

Potato Soup

We made this recently and it shocked me!  Very good and definitely a keeper.  5 stars

MOCK POTATO SOUP

 
1 medium cauliflower, cut into small chunks (I used fresh)

1 small onion, diced, 2 1/2 ounces (I used the chopped up kind found in the freezer section)
3 cups chicken broth (I used three chicken bullion cubes in three cups water)
3 tablespoons butter
1/2 cup heavy cream (I used half n half)
Salt and pepper, to taste
4 ounces cheddar cheese, shredded (I used block cheese the first time.  Used pre-shredded cheese on the leftovers and didn't really notice a difference)

3 pieces bacon, fried until crisp and crumbled, optional (I used the already cooked kind that you just heat up)
2 green onions, chopped, optional
2 tablespoons fresh parsley, finely chopped

In a large pot, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 25-30 minutes. Use a hand mixer to puree the soup until completely smooth and thick. Add the butter and cream; mix well. (it kind of goes everywhere at first so be careful.  Once you add the cream it gets under control). Add salt and pepper to taste. Garnish with cheese, bacon, green onion and parsley. 

Makes about 6 cups or 6 big servings
Can be frozen without the toppings 

Each serving has 4g net carbs

Spinach Lasagna

We made this for the first time a few weeks ago and it was amazing.  Yes, it doesn't have noodles but it is still very good!  Definitely will make it again. 5 stars

SPINACH LASAGNA

 
1 pound ground beef
2 tablespoons onion, chopped (I used the chopped up kind found in the freezer section)
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons Parmesan cheese (I used the kind in the can) 

Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly.

While the hamburger is browning, get the spinach in the microwave.  The kind I bought took about 9 minutes.

Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach.

Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. Don't worry if it doesn't completely cover the top.

Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving. 

Makes 6-9 servings
Can be frozen 

If you cut into 6 pieces, your net carbs are 3.5g

If you cut into 8 pieces, your net carbs are 3g

If you cut into 9 pieces, your net carbs are 2.5g