This recipe was found here. Linda's Low Carb Menus and Recipes is a fantastic resource for practical recipes that don't require exotic ingredients that can only be found in a heath store.
I love green bean casserole and when I first started eating low carb, I though that it was a dish that could be easily converted. I found several but this is my favorite by far. I make it frequently and most people who have tried it love it as well.
DOTTIE'S GREEN BEAN CASSEROLE Software:
Step by Step:
- 16 ounces of frozen french cut green beans, cook according to directions on your package
- 4 ounce can mushrooms, drained well
- 1 small onion, sliced into very thin rings, 2 1/2 ounces
- 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 onion, celery and mushrooms 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 pan.
- Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly.
Makes 6-8 servings
Can be frozenMy Notes:
- It increases the carb count, but I do add a few fried onions on top.
- I have tried Pepper Jack cheese as well and did not like the result.
Low carb Lasagna and oven roasted asparagus.
Found this on on the Facebook group Low Carbing Among Friends
Recipe courtesy George Stella / StellaStyle.com
Prep Time 30 min / Cook Time 50 min / Serves 12SHOPPING LIST
- 2 tablespoons olive oil
- 2 cups diced celery
- ½ cup diced red onion
- 2 pounds ground beef
- 15 ounces tomato sauce (no sugar added)
- 1 teaspoon minced fresh garlic
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon minced fresh garlic
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat. Add the celery and onion, and cook until slightly tender.
- Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster.
- Add the tomato sauce, garlic, garlic powder, salt, and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
- Mix the ingredients for the cheese filling together in a bowl, using only half of the mozzarella.
- Fill the bottom of a 13x9 baking dish with the meat filling and top with the cheese filling.
- Cover the top with the remaining 8 ounces of mozzarella cheese.
- Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
- Let cool for 10 minutes before slicing (the lasagna will hold together better).
You can also make this with half ground beef and half crumbled Italian sausage for even more flavor.
Calories: 350|Fat: 19g |Protein: 40g |Fiber: 1g |Net Carbs: 4gMy Notes...
- I added mushrooms to the vegetable mixture.
- I also put the cheese filling between two halves of the meat mixture.
- The asparagus is oven roasted. Used the very simple recipe from The Pioneer Woman.
I have eaten many, many lasagnas in my days and the following recipe is produces my favorite lasagna by far. It makes a huge amount of food. Luckily it makes for great leftovers.Software:
Step By Step:
- 1 pound of ground beef
- 1 pound of ground pork sausage
- 2 tablespoons of oil (I have never used this when I make it)
- Half cup of chopped onion
- 1 garlic clove minced
- Half teaspoon of ground pepper
- One and a fourth teaspoons of salt
- 2 bay leaves
- 1 teaspoon of minced parsley (I very rarely use this either)
- 2 6 ounce cans of tomato paste (or one 12 ounce can works too!)
- 1 and a half cup of water
- 12 lasagna noodles (I guess you don’t have to cook them if you use the “no boil” lasagna noodles)
- 3/4 pound of mozzarella cheese (I normally use a full pound)
- 3/4 pound of cottage cheese
Brown and drain the beef, pork, oil, onion, garlic, pepper, salt, bay leaves, and parsley mixture
Add tomato paste, water, and cottage cheese to the beef and pork mixture.
When it is time to assemble the lasagna search for and remove the bay leaves from the beef/pork mixture (this is the fun part, your guests will thank you for removing the little guys)
Now layer the pasta, meat mixture, and cheese into a large baking pan (I start with a small layer of meat mixture to reduce sticking to the side of the pan after cooking, I also like to make sure that all the corners of the pasta are tucked in before putting it in the oven because I really hate burnt pasta ends)
Throw that into a 350 degree (F) oven for 30 to 40 minutes
Allow to cool after removing it from the oven
Serve with large amounts of garlic bread
Mmmmm. Now that’s good eats!
There is a reason I am putting all these recipes here. I am at home right now so I need a convenient, safe place to put these. The best place was here.
This recipe via my Aunt Janice. It is always a hit at Thanksgiving and pot luck dinners.Software:
Step by step:
- 2 pound bag of shredded frozen hashbrown taters. Thaw.
- 1 cup of diced onion
- 1 can of cream of chicken soup
- 16 oz. sour cream
- 1 stick of butter, melted
- 8 oz. of grated cheddar cheese
- Salt and pepper
- Crushed cornflakes
- Mix first six ingredients
- Add salt and pepper to taste.
- If the mixture is not creamy add more sour cream
- Spread mixture into a 9×13 pan that has been sprayed with Pam or other cooking spray and then add crushed cornflakes over the top. (I have also used potato chips)
- Bake for an hour in a 375 degree oven (F)
- 4 oz cheddar cheese, shredded
- 4 oz cream cheese
- 6 medium slices bacon, cut in 1/2
- 6 jalapeños
- Cut stems off of peppers and cut them all in half longways. Remove the seeds and membranes from peppers.
- Mix cheddar cheese with cream cheese. Fill each pepper with the cream cheese mixture.
- Wrap 1/2 slice bacon around each pepper half. Place on a foiled (cooking spray such as Pam) lined baking sheet.
- Place in a 450° F (230° C). oven for 10-15 minutes or until bacon is fully cooked.
- Remove and serve when cool enough to safely eat.
- An idea that I got from a similar recipe, I par-cook my bacon in the microwave before wrapping.
- I think I am going to add some green onion to the mix next time.
- 1 lb. spinach
- 2 green onions thinly sliced
- 4 hard-boiled eggs coarsely chopped
- 8 crisp cooked bacon slices, crumbled
- 1 clove garlic quartered
- Half cup of salad (canola) oil
- Half teaspoon of salt
- 2 Tablespoons lemon juice
- Fourth cup of cider vinegar
Step by Step:
- Wash spinach, remove stems and break leaves into bite sized pieces. In a salad bowl, lightly toss with onions, eggs, bacon, and a dash of pepper. Refrigerate covered for about 2 hours.
- For the dressing, marinate garlic in salad oil for at least one hour. Just before serving, remove garlic and discard. Combine garlic oil and salt in a small bowl. Mix lemon juice and vinegar. Then gradually add to oil, beating well with rotary beater. Pour dressing over salad and toss to coat spinach. Serve.
This yummy desert is from my fourth grade teacher.
Here is what the software looks like:
- 2 cups graham cracker crumbs
- Half cup sugar
- Two thirds cup of melted butter
- 1 tub of whipped topping (8 oz.)
- 12 oz. cream cheese
- 2 cups powdered sugar
- Half cup walnuts
- 2 cups of boiling water
- 2 small packages of strawberry Jello
- 2 small boxes of frozen strawberries
Here is the setup:
- Mix the graham cracker crumbs, sugar and butter and press them into a 9 x 13 pan to create the crust.
- Mix the whipped topping, cream cheese, powdered sugar, walnuts and then spread that mixture over the crust.
- Mix the jello and frozen strawberries into the boiling and cook according to instructions on the jello box. Set aside to thicken and then pour over the filling.
- Refrigerate until the jello sets up completely and server.
This is actually one of the few things that I will eat that has jello in it. I hate jello, except from this.
I don’t cook this recipe much because of it’s large number of ingredients that I never have, but it is really tasty and never fails to please.
This recipe was found in an old recipe book that my mom has entitled Centennial Cookbook, Trinity Lutheran Church or Freistatt, MO. This recipe was submitted by Mrs. Melvin Bracht. Thank you Mrs. Bracht.Software:
- 1 and half pounds ground beef
- 1/4 cup of chopped onion
- 1 tsp. salt
- 1/2 tsp. celery salt
- 1/4 tsp. of pepper
- 1 cup dry bread crumbs
- 3/4 cup milk
- 1/2 tsp. mustard
- 1 egg
- 1 T. Worcestershire sauce
Here’s the setup:
- 1/3 cup vinegar
- 1 pineapple tidbits (drain; reserve syrup; 13 oz can)
- 1 T. soy sauce
- 1 T. corn starch
- 1/3 cup green pepper (chopped)
- 1/2 cup brown sugar (packed)
Combine meat mixture, shape into meatballs. Melt 1 T. shortening in large skillet; brown slowly on all sides until will done. Drain off excess fat. Stir reserved pineapple syrup, vinegar, and soy sauce into skillet. Mix corn starch and sugar, stir into syrup mixture. Cook: stir over medium heat until mixture thickens and boils. Boil and stir one minute. Add pineapple tidbits, green pepper and meatballs and heat. Enjoy!
And you don’t have to be a millionaire to make it! Double bonus.This one is pretty simple.The software:
Now here is where it gets difficult…
- 1 can Eagle Brand Sweetened Condensed Milk
- 1 9 ounce container of Cool Whip
- 1 cup coconut
- One fourth cup lemon juice
- 1, 15 ounce can of crushed pineapple, drained
- Graham cracker pie crust
Mmmm. Nummy nummers.
- Mix first five items
- Pour mixture into pie crust
- Refrigerate and serve
Step by Step:
- 3 chicken breasts (cooked, cooled, and deboned; many times I will use more than three)
- 1 can original Rotel
- 1 can cream of chicken
- 1 can cream of mushroom
- Half pound Velveeta
- 1 cup chicken broth
- 1 onion
- 1 bag of doritos or some kind of corn chip, I use Tostitos Mexican Restaurant Style
- Layer chicken on the bottom of a pan. (I generally put some cooking spray in the bottom.)
- Dice the onion and put on the chicken.
- Pour half a bag of chips over the chicken. (I will crush them a little bit before doing this.)
- In a saucepan, combine broth, soups, Rotel, and cheese. Heat until melted.
- Pour over chicken and put the remaining half bag of chips on top.
- Bake at 350 degrees Fahrenheit for 30 minutes or until the cheese bubbles.
Eat and enjoy! Now that is some good eats and pretty easy to make to boot! If you make it, let me know what you think of it.