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