ENCHILADA BAKE - VARIATION
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe. You can omit them and it won't affect the outcome very much. I think they give this a nice flavor for almost no extra carbs per serving.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is one of my favorites and I just made some a few days ago. I like that it makes so many servings. I top mine with a little salsa as well as a little Herdez green guacamole salsa. Sour cream is also nice but I don't have any on hand.
I thought it would be a good idea to post recipes that call for simple ingredients that are likely to be available in the stores during this time. However, it's difficult to predict what will be available around the country. Relatives in San Antonio told us that there is almost no meat to be found in the stores there. Here in Houston there seems to be a good supply of meat and other goods. No toilet paper though, of course.
Because my husband is in his 70's, and he has been on anti-rejection meds for the past ten years since his liver transplant, I did a huge shopping yesterday to buy enough food and supplies so that we won't have to leave the house again at least through the end of May. I filled the trunk of the car twice by going to four different stores. Thankfully I was able to buy lots of eggs, ground beef, ground turkey, chicken, cheese, a big bag of frozen tilapia, sausage and I even bought a small pot roast. As long as our stash of TP holds out, I shouldn't have to go out to the store again for at least two months!
CHILE RELLENO CASSEROLE
2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan skin side down in a single layer. Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350º for about 30-35 minutes or until golden brown on top and a butter knife inserted into the center comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings
* You can also use your own home-roasted green chiles. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size. Click HERE to find out how to roast them.
Per Serving: 364 Calories; 31g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. To save money, I only use one can of green chiles now and it still tastes very good. I arrange half of the chiles in the bottom going one direction and the rest on the top in another direction. That way I get a bit of chile in every serving even though there are large gaps between them. Of course it's better with more chiles if you can afford them. I also use a full 8 ounces of cheddar cheese on the top to add more protein to the dish and make it more filling. Below are the nutritional counts for these changes. Oddly, the can of chiles that I buy doesn't list any fiber on the label which is why you see zero grams in the counts. My guess is that there is a little fiber but the carbs are so low anyway that I'm not worried about it.
Per Serving: 400 Calories; 34g Fat; 22g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
COFFEE CREME CUSTARD
2 cups heavy cream
2 teaspoons instant coffee granules
5 egg yolks
1 cup granular Splenda or equivalent liquid Splenda
Pinch salt
2 teaspoons vanilla
Heat the cream and coffee granules just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling. Stir occasionally to help dissolve the coffee granules. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream.
Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups.
Bake at 350º 25-40 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned and they will look slightly puffed when the custard is done. Chill at least an hour before serving.
Makes 4 servings
With granular Splenda:
Per Serving: 510 Calories; 50g Fat; 6g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 486 Calories; 50g Fat; 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
SALSA SAUSAGE QUICHE
1 pound pork sausage
8 ounces cheddar cheese, shredded
3 eggs
1 cup salsa *
Crumble and brown the sausage; drain the grease if desired. Place the sausage in a greased 10-inch pie plate. Mix in half of the cheese. Beat the eggs and salsa; pour over the sausage and cheese and spread it evenly. Sprinkle the remaining cheese on top. Bake at 350º 30 minutes or until the quiche is firm in the center. Let stand 10 minutes before serving otherwise the quiche will be too soft to remove from the pan.
Makes 6-8 servings
* I used Walmart's Great Value All Natural Hot Chunky Salsa (1 carb per tablespoon).
Per 1/6 Recipe: 443 Calories; 35g Fat; 28g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 332 Calories; 27g Fat; 21g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I'm not sure if it made much difference, but I added one more egg when I made this a few days ago. This quiche has a somewhat loose consistency anyway so extra eggs might help firm it up. I don't always have cream on hand, but I always have salsa, so it's nice to have a quiche recipe that doesn't require cream and one that only has four ingredients.
