CHOCOLATE TRUFFLE TORTE
6 ounces sugar free dark chocolate, chopped
1/2 cup butter, cut up
Pinch salt
Sweetener of your choice equivalent to 1 cup of sugar
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional for topping
In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.
Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges and the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.
Makes 8-10 servings
TIP: If you don't over bake this, the texture will be very soft and truffle-like.
The original version of this recipe is posted HERE at Linda's Low Carb Menus & Recipes. My original recipe calls for Lindt chocolate but there are now sugar free alternatives available such as Lily's chocolate bars and chocolate chips that would reduce the carbs per serving. Because there are too many variables regarding the chocolate and sweetener that could be used, I haven't posted the nutritional counts.
STUFFING BAKE
16 ounces ground turkey
1 pound pork sausage
1 small onion, chopped
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet, brown the ground turkey along with the sausage, onion and celery; drain the grease if desired (I leave it in). Place in a greased 10-inch pie plate. Do not use a smaller pie plate or it will overflow. If you don't have that size, use an 8x8" or 11x7" baking dish. Mix in the cheese. In a 4-cup measure, beat the eggs, cream and seasonings. Pour the egg mixture evenly over the meat mixture and gently mix it in. Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving.
Makes 6-8 servings
Per 1/6 Recipe: 651 Calories; 54g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3 Net Carbs
Per 1/8 Recipe: 488 Calories; 40g Fat; 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
I combined a couple of my recipes to come up with this one. I really like my Sausage-Mushroom "Dressing" but I wanted the same flavors to be in the form of a quiche for easier serving. I also wanted to use ground turkey instead of diced cooked chicken or turkey like in my Chicken and Stuffing Quiche. I have reduced the amount of ground turkey called for from 20 ounces to 16 ounces because it's cheaper to buy it in 1-pound rolls at only $1.25 each. I've also omitted the mushrooms to save money. I always bake this in an 11x7" deep baking dish now and cut it into squares so I've changed the name from "Stuffing Pie" to "Stuffing Bake". This is so tasty and filling that I make it about once a month.
I did some quick figuring to get an estimate of how much it costs to make this dish. I came up with about $6.00 for everything which works out to about 80-cents per serving based on eight servings per batch. I sometimes get more servings than that if I'm the only one eating it that week so it's quite economical.
The original version of this recipe is posted HERE at Linda's Low Carb Menus & Recipes. The photo above shows the original version which was made in a pie plate.
CHICKEN AND STUFFING QUICHE
2 cups diced cooked chicken
1 pound pork sausage
1/4 pound mushrooms, sliced
2 tablespoons chopped onion
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced
Brown the sausage with the mushrooms, onion and celery; drain well. Place in a greased 10" pie pan. Do not use a smaller pie pan or it will overflow. If you don't have that size, use a 7x9" or 8x8" baking dish. Mix in the chicken and cheese.
Beat the eggs, cream, seasonings and parsley. Pour evenly over the meat mixture. Bake at 350º 30-35 minutes or until set in the center and nicely browned. Let stand 10 minutes before cutting.
Makes 6-8 servings
Per 1/6 Recipe: 598 Calories; 46g Fat; 43g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 448 Calories; 34g Fat; 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
This would also be very good with leftover turkey instead of chicken. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
TURKEY AND DRESSING CASSEROLE
1 1/2 pounds frozen cauliflower
1 pound pork sausage
20 ounces ground turkey
2 stalks celery, chopped
1 medium onion, chopped
1 pound mushrooms, quartered
8 ounces cream cheese, softened
8 ounces cheddar cheese, shredded
Poultry seasoning or seasoning of your choice
Salt and pepper, to taste
In a very large Dutch oven, cook the cauliflower as directed on the package until tender; drain very well and set aside. In the same pot, brown the sausage and turkey along with the celery, onion and mushrooms. Season with poultry seasoning, salt and pepper. Drain the fat, if desired, but keep the meat in the pot. Stir in the cream cheese until well blended, then add the cauliflower and cheddar cheese. Adjust the seasonings, if necessary. Spread in a greased 9x13" baking pan; cover with foil and bake at 350º for 30 minutes. Uncover and bake an additional 20-30 minutes or until hot and bubbly and the top is browned.
Makes about 8-10 servings
Per 1/8 Recipe: 541 Calories; 41g Fat; 35g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/10 Recipe: 433 Calories; 33g Fat; 28g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
While this isn't something that I would serve for Thanksgiving, it has the flavors of turkey and stuffing in one main dish. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
CHEESY BROCCOLI CASSEROLE
14-16 ounces frozen broccoli florets
4 ounces cream cheese, softened
4 ounces cheddar cheese, shredded
4 green onions, chopped
Salt and pepper, to taste
3 pieces bacon, chopped and fried until crisp
Cook the broccoli 4-5 minutes or just until tender-crisp; drain very well. Put in a greased 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Bake at 350º for 20-30 minutes, until bubbly.
Makes 4-6 servings
Per 1/4 Recipe: 278 Calories; 22g Fat; 14g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 185 Calories; 15g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This is a variation of the recipe that I posted yesterday. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
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.
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.
