Just Like Stuffed Baked Potatoes

JUST LIKE STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounces cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-30 minutes, until browned and bubbly.

Makes 6 servings

Per Serving: 324 Calories; 27g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

This is a family favorite that we call "JLSBP". This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

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Green Bean Casserole

DOTTIE'S GREEN BEAN CASSEROLE
1 16-ounce bag French cut green beans, cooked and drained
8 ounces fresh mushrooms, sliced
1 small onion, slivered
2 stalks celery, finely chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces cheddar cheese, shredded

Sauté the mushrooms, onion and celery in the butter until very soft and a little browned, about 20 minutes. Combine all of the ingredients in a greased 1 1/2 quart casserole or 8x8" baking dish. Bake uncovered at 350º about 30 minutes or until nicely browned and bubbly.

Makes 6-8 servings

Per 1/6 recipe: 281 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 211 Calories; 18g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

The original recipe calls for canned green beans and mushrooms but I prefer this with frozen beans and fresh mushrooms. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

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Faux Mashed Potatoes

FAUX MASHED POTATOES

From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste

Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.

Makes about 4 servings or about 2 1/4 cups mashed cauliflower

From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste

Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.

Makes about 4 servings

Per Serving: 78 Calories; 6g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

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

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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.

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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.

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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.
 

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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. 
 

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