SPANISH-STYLE SAUSAGE QUICHE
1 pound regular or hot pork sausage
1 small onion, chopped
1 small green pepper, diced
1 medium tomato, diced
8 ounces sharp cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1/2 cup heavy cream
In a large skillet, brown the sausage with the onion. When the sausage is cooked through, drain off the grease. Add the green pepper and tomato. Cook over medium-high heat until the peppers are tender-crisp and some of the juice from the tomato has cooked off. Drain the sausage and vegetables on a paper towel-lined plate then arrange in the bottom of a greased 10-inch pie plate. Top with the cheese.
Whisk the eggs, salt and pepper, then whisk in the cream. Evenly pour the egg mixture over the sausage mixture and cheese. Bake at 350º for 30-35 minutes until knife inserted in center comes out clean and the top is slightly puffed. Let stand about 10 minutes before cutting.
Makes 6-8 servings
Per 1/6 Recipe: 550 Calories; 45g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 413 Calories; 34g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The tomatoes are an unexpected ingredient but they really add a nice flavor to the quiche. Plus, it doesn't matter if you use under ripe out-of-season tomatoes for this.
QUICK ASIAN STIR-FRY
1 pound ground pork or turkey
1 small onion, slivered
1 clove garlic, minced
12-16 ounce bag frozen Asian-style vegetable mixture *
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice **
1 tablespoon granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger, or to taste
2 teaspoons ground coriander
1 teaspoon Sambal Oelek, or to taste
1/4 teaspoon xanthan gum, optional
Brown the meat with the onion and garlic in a large skillet or wok over medium-high heat. If you're using lean ground pork or turkey, you may want to add a tablespoon or two of cooking oil to the pan. Add the frozen vegetables and cook, stirring occasionally. While the vegetables are cooking, you can start adding in the remaining ingredients. Cook and stir a few minutes more until the vegetables are done as desired. Sprinkle the xanthan gum over the surface and quickly stir in; let stand a minute or two to allow the sauce to thicken.
* These come in many varieties and usually contain some combination of broccoli, green beans, carrots, celery, onions or leeks, mushrooms, pea pods or sugar snap peas, red peppers, bamboo shoots and/or water chestnuts. The carb counts will vary so the numbers below are approximate.
** I use 2 packets of True Lime.
Makes 4 servings
Per Serving: 302 Calories; 18g Fat; 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I make this frequently because it is very quick and easy to make and it really has a nice Asian flavor in spite of not being authentic in any way. I usually start with the ingredients listed but sometimes add a bit of this or that to change it up a little. A squirt of sriracha is a nice addition as are some fresh bean sprouts. Although I love this with ground pork, I can get ground turkey much cheaper so that's what I mostly use to make this.
ATKINS MEATLOAF
2 pounds ground beef
4-8 ounces cheddar cheese, shredded
1/3 cup low carb ketchup or barbecue sauce
2 eggs
2 cloves garlic, minced (or garlic powder)
1 tablespoon minced dry onion
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Additional seasonings as desired
Topping:
1/4 cup low carb ketchup
1/4 teaspoon blackstrap molasses
1 1/2 teaspoons granular Splenda or equivalent liquid Splenda
In a large bowl mix all but the Topping ingredients thoroughly. Mix the topping ingredients together in a small bowl. Place the meat in a foil lined 7x11" metal baking pan. With your hands, gently form into a loaf shape. Brush or spread on the topping. Bake at 375º 45 to 60 minutes or until the internal temperature reads 140-145º.
Makes 6-8 servings
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I've made this meatloaf many, many times over the years and it has evolved quite a bit. Other than the ground beef, cheese and eggs, I usually dump in whatever I feel like adding at the time. Sometimes I'll use ketchup in the meat mixture and sometimes I put in some of my low carb BBQ sauce instead. I also add spices and other seasonings as the mood strikes me and lately I've been throwing in an entire 8 ounce bag of shredded cheese instead of only 4 ounces.
I recently came up with a trick for making it easier to remove the meatloaf from the pan. I still line the pan with heavy foil but I also make a sling with a sheet of parchment paper. I use a piece that is long enough to drape over the two long sides of the pan and use the paper as handles to lift out the meatloaf.
Because of so many variables, I haven't posted the nutritional counts here. You'll find my homemade low carb ketchup recipe HERE and my low carb BBQ sauce recipe HERE. Both are tried and true recipes and I always have them in the fridge. In fact, I just made a new batch of the BBQ sauce yesterday.
SWISS ONION QUICHE
1 medium onion, chopped
1 tablespoon butter
6 eggs
1 cup heavy cream
8 ounces Swiss cheese, shredded
1/2 teaspoon salt
Dash pepper
Sauté the onions in butter until tender and slightly browned. Grease a 9-10" glass pie plate. Arrange the cheese on the bottom of the plate; top with the onions and spread them evenly over the cheese. Beat the eggs, cream, salt, pepper, and chives well. Pour evenly over the cheese and onions. Bake at 350º for 35-40 minutes until a knife inserted in the center comes out clean. Let stand 5 minutes or so to set before slicing.
Makes 6-8 servings
Per 1/6 Recipe: 377 Calories; 32g Fat; 18g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 283 Calories; 24g Fat; 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my husband's favorite quiche. I have made one change to this recipe since I posted it years ago on my site. Instead of using 1 cup of cream, I now only use 1/2 cup to save money. I also do this with all of the quiches that I make. The recipe above still lists 1 cup of cream and the nutritional counts reflect this. You'll get a slightly fluffier consistency with more cream but it does come out just fine with half that amount.
LYNN'S "SPLIT PEA" SOUP
2 smoked turkey legs *
4 cups chicken broth
4 cups water
2 teaspoons chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional (see my comments below)
Put the turkey legs in a large soup pot. Add the broth, water and bouillon granules; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour. Remove the drumsticks from the broth and set aside to cool. Meanwhile, add the cauliflower and green beans to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender, about 30 minutes. Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup. Adjust the seasoning with salt and pepper, to taste.
Makes about 12 cups or eight 1 1/2 cup servings
* Two smoked turkey legs will yield about 2 1/2-3 cups cut up meat.
Per Serving: 124 Calories; 4g Fat; 15g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs
Lynn said that she doesn't care for carrots in her soup, but I do. Here's how to make a variation that has some onion, carrot and celery:
In a medium skillet, sauté in 1 tablespoon butter until very tender:
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
Add to the finished soup before adjusting the seasoning. Cook until heated through. You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.
Per serving with added vegetables: 143 Calories; 5g Fat; 15g Protein; 8g Carbohydrate; 3.5g Dietary Fiber; 4.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. If you can't get smoked turkey legs, you could probably use a meaty ham bone or two or three ham hocks instead.
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
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 and well-drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a 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. 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. It may not completely cover the top, but that's OK. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Let stand a few minutes before serving.
Makes 6-9 servings
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. If you can afford the extra carbs, the variation below is very good and this is how I usually make it now. One thing that I haven't mentioned in the directions is that I always finely chop the spinach after squeezing out the liquid. Although it says "chopped spinach" on the label, it tends to be in long strands rather than chopped in small pieces.
SPINACH LASAGNA - VARIATION
1 pound ground beef
1 pound bulk Italian sausage
2 tablespoons onion
1 clove garlic, minced
Salt and pepper
1 1/2 cups spaghetti sauce
1/8 teaspoon garlic powder
8 ounce cream cheese, softened
1 egg
1/8 teaspoon pepper
10 ounce frozen chopped spinach, thawed and well-drained
8 ounces mozzarella cheese, shredded
2 ounces parmesan cheese, about 1/2 cup
Brown the hamburger, sausage and onion along with the minced garlic; drain the fat and stir in the spaghetti sauce and garlic powder. In a medium bowl, blend the cream cheese, egg and pepper. Stir in the spinach.
In a greased 7 1/2 x 12" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with the mozzarella then the rest of the meat sauce as evenly as possible. Sprinkle with the parmesan. Bake at 350º about 30 minutes until hot and bubbly.
Makes 8-12 servings
Per 1/8 Recipe: 568 Calories; 45g Fat; 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/10 Recipe: 454 Calories; 36g Fat; 25g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 379 Calories; 30g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
MY FAVORITE SLOPPY JOES
1 pound ground chuck
1 small onion, chopped
1 clove garlic, minced
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses, optional
2 tablespoons vinegar
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Brown the ground chuck along with the onion and garlic; drain the fat. Add the remaining ingredients. Cover and simmer 30 minutes. Serve on low carb buns or over chopped lettuce (not included in counts).
Makes about 6 servings
With granular Splenda:
Per Serving: 151 Calories; 8g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 147 Calories; 8g Fat; 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
SLOPPY JOE STUFFED PEPPERS
1 batch My Favorite Sloppy Joes
3 large green peppers, halved lengthwise
8 ounces cheddar cheese, shredded
Remove the seeds and membranes from the pepper but leave the stems intact. Parboil the peppers in a boiling water 3 minutes; drain. Arrange the peppers in a baking dish. Put half of the cheese in the bottom of the pepper halves then fill them with the sloppy joe mixture. Top with the remaining cheese. Bake at 350º 20-30 minutes until hot and bubbly and the peppers are tender.
Makes 3-6 servings
With granular Splenda:
Per 1 pepper half: 319 Calories; 21g Fat; 23g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 2 pepper halves: 637 Calories; 42g Fat; 46g Protein; 18g Carbohydrate; 4g Dietary Fiber; 14g Net Carbs
With liquid Splenda:
Per 1 pepper half: 315 Calories; 21g Fat; 23g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 2 pepper halves: 629 Calories; 42g Fat; 46g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
These two recipes were originally posted HERE and HERE at Linda's Low Carb Menus & Recipes. Since posting the recipe on my website, I've started making the stuffed peppers a little differently. I actually make a batch of My Favorite Sloppy Joes and use that to fill the peppers. That's why I'm posting both recipes today.
