Sausage-Mushroom "Dressing"

SAUSAGE-MUSHROOM "DRESSING"
1 pound pork sausage
1 medium onion, coarsely chopped, about 4 ounces
2 stalks celery, coarsely chopped
16 ounces fresh mushrooms, quartered
8 ounces Monterey jack cheese, shredded
Salt and pepper, to taste

In a large skillet, brown the sausage along with the onion and celery. Cook until the celery is tender; drain the grease. Add the mushrooms and cook until they are tender. Put the sausage mixture in a casserole dish and stir in the cheese. Season with salt and pepper to taste. Bake at 350º for 30 minutes until browned on top.

Makes 4-6 servings

Per 1/4 Recipe: 614 Calories; 48g Fat; 40g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 410 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Although the texture isn't really like real stuffing, the flavors are close. I like this as well as real bread stuffing. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---

Pumpkin Bake

JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice (see recipe below)
1 teaspoon cinnamon
1 teaspoon vanilla

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 6 servings

With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

PUMPKIN PIE SPICE
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Blend all of the ingredients and store in an airtight jar.

Makes 2 1/4 teaspoons

Per 1/4 Teaspoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb 

This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---

New Recipe: My Favorite Pizza

My Favorite Pizza

 
I posted a new pizza recipe on my main website today. It has my version of the famous Fat Head pizza crust and it's a little different than most that I've seen online. Click HERE to go to the recipe.
 

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---

New Recipe: Corn Muffins Almost Like Mom's

CORN MUFFINS ALMOST LIKE MOM'S

 I posted a new recipe on my main website HERE. These are a bit higher in carbs because they contain real cornmeal, but they are not too bad for maintenance. 
 

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---

New Recipe: Creamy Swiss Chicken Bake

CREAMY SWISS CHICKEN BAKE

I tried a delicious new chicken recipe today. Read about it HERE on my main website.
 

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---

Hurricane Harvey

We are waiting out hurricane Harvey. We live on the north side of Houston so the weather isn't as bad here as it is down south. The heavy rain is due to start here tomorrow and will get worse on Sunday. I will try to post an update each day as long as the power stays on and we don't get flooded. It has never flooded at our house in all the time we've lived in the Houston area so hopefully we won't this time.

UPDATE 8/28/17: I'm sorry for not posting an update on the storm situation. You can read my updates on my other blog HERE.
 

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---

Chicken and "Rice"

CHICKEN & "RICE"

I tried something on a whim today and it turned out very well. I was already planning to make roasted chicken thighs for dinner and I found a cauliflower marked down to 99-cents at Kroger. I ran the cauliflower through the shredding disk in my food processor to make "rice". I spread the cauliflower and a chopped onion over the bottom of a foil-lined baking sheet, seasoned it and drizzled it with a little oil. I'm not sure if the oil was necessary but I thought it might keep the cauliflower from burning before the chicken had a chance to release some of its juices. Next I arranged the chicken thighs on top of the cauliflower. I had already seasoned the bottoms of the chicken pieces and now I seasoned the tops. I baked it at 425º for about 50 minutes until the chicken was done. I wasn't sure how long the cauliflower would take to cook but it came out perfect in that amount of time and it was flavored very nicely by the chicken drippings. My husband liked it as much as I did.
 

---

MAIN SITE | UPDATES | MENUS | RECIPES | LINKS

---