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At the beginning of the year 2012, Carey and I went on a low-carb diet. Now notice, I didn't say no carb diet. Low-carb. We have lost weight, which we are greatly happy about. And we have begun cooking a lot more than what we had been doing. There are TONS of receipes online and I recently bought a huge cookbook that we can't wait to break in to.

Posted are the receipes we try. Some we like, some we don't. As we try them, I will post them for you to try. We do hope you like them and like the idea of low-carbs.

Thursday, January 19, 2012

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
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