Tag Archives: dinner

Meatball Reuben Casserole

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This is an inexpensive casserole that my family really loved. It’s also very easy and fast to make. It’s actually a recipe from Rachael Ray that I changed to make low carb. If you like reubens, you should definitely try this.

 

Her recipe can be found here. (She also has a video posted.)

 

These are the 3 changes I made to her recipe:

1. Replace the breadcrumbs with 1 tablespoon coconut flour.

2. Omit the barley.

3. Use sugar-free ketchup and sugar-free pickle relish to make the dressing.

Not only is this easy and delicious, but I’ve been reading lots of things about the benefits of eating fermented vegetables. Read this article if you are wondering why fermented vegetables are beneficial in your diet.

 

Green Bean Casserole

Low Carb Green Bean Casserole

 

 

 

 

 

 

 

 

Green Bean Casserole

28 ounce can of green beans

1/2 of a small onion, diced

2 slices of thick bacon

8 ounces softened cream cheese

1/2 cup chicken broth

parmesan cheese

fried onions (optional)

Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick spray.

Heat a 12 inch skillet over medium heat. Chop bacon and fry until crisp. Remove bacon from pan and reserve the grease. Add onion and sautee for about 5 minutes. Add cream cheese and chicken broth. Heat and stir this mixture until smooth. Add green beans to pan and mix well. Pour green bean mixture into casserole dish. Top with parmesan cheese and bacon. You can also add a few tablespoons of fried onions as a garnish if you like.

Serves 8: NET carbs 3 per serving without fried onions

 

Sweet “Potato” Casserole

 

I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.

 

Topping:

1 cup erythritol

1/2 cup almond flour

2 scoops vanilla protein powder

10 tablespoons of chilled butter

1  1/2 cups chopped pecans

Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)

Filling

1 head of cauliflower, steamed until soft

1 can of pumpkin puree

2 eggs

3/4 cup erythritol

18 drops of EZ Sweetz (3/4 cup Splenda equivalent)

1 scoop vanilla protein powder

2 tablespoons coconut flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.

Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz.  Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.

Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.

 

Serves 16: NET carbs 3.8 per serving

 

 

 

 

Low Carb Breakfast Casserole

I often make low carb breakfast casseroles. I usually make one on the weekend, and then reheat individual servings throughout the week. Not only does it make an excellent low carb breakfast, but it’s also great for an inexpensive low carb dinner as well. This basically follows the same technique as my other low carb breakfast casserole (here), I just mixed up the flavors to add some variety.

*This picture shows the low carb breakfast I made for my husband on Father’s Day. I made the french toast from a left-over “Jiffy Bun” from Splendid Low Carbing. They are such a neat little trick that you make in the microwave. Check it out here.

Low Carb Breakfast Casserole 2

1 pound ham, cubed (make sure your brand doesn’t have added sugar)

6-8 ounces sliced, fresh mushrooms

8 ounces softened cream cheese

4 pieces thick-cut bacon

8 ounces Monterey jack cheese, shredded

12 large eggs

Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a large skillet, brown ham cubes in a tablespoon of butter. Most ham is pre-cooked, so this only takes a minute. Place ham in bottom of casserole dish. Then brown your mushrooms in the same skillet. This is important to remove the excess water from the mushrooms.  Add mushrooms to the top of ham. Use the same skillet again to crisp your bacon. (Can you tell I hate washing dishes?) While the bacon cooks, evenly distribute cream cheese on top of ham and mushrooms. Add crumbled bacon on top of the cream cheese. Beat eggs thoroughly with some salt, pepper, and a few tablespoons of water or cream. Pour eggs over the other ingredients and top with Monterey jack cheese. Bake for 25-27 minutes, until eggs are set. Allow to cool for about 5 minutes before slicing.

Makes 12 large servings: NET carbs about 1.4 per serving. :)

 

Pork Tenderloin

This entire meal was cooked on the grill and involved very little work. If you’ve never grilled a pork tenderloin, I highly recommend it. They are fairly inexpensive and surprisingly easy to cook. Just make sure you use a low carb marinade or sauce.

 

 

 

Grilled Pork Tenderloin

2 tablespoons no sugar added orange marmalade (I use Polaner brand; available at Wal-Mart.)

1/4 cup low sodium soy sauce

1 chipotle pepper in adobo sauce (or more if you like things spicy)

6 drops of EZ Sweetz (equivalent to 1/4 cup Splenda)

Juice of one lime

3 cloves chopped garlic

1/4 cup vegetable oil

3-5 pounds of pork tenderloin

Combine all ingredients (except the pork) in a magic bullet, blender, or food processor. Blend until all the ingredients are well combined. Place pork in a gallon size ziploc bag, add marinade, make sure all meat is covered, and allow to sit in the refrigerator for at least one hour. I try to marinade mine for 2-3 hours.

Preheat grill to about 400-425 degrees. I like to cover my grill with foil because the marinade can make a mess. I usually buy two pieces of tenderloin that are about 2 pounds each. (Most of them are packaged in groups of two.) Tenderloin needs to cook about 20 minutes per pound. So I do my two-pound tenderloins for about 10 minutes on each “side.” (Think in terms of top, bottom, then two sides.) If you are worried  about getting it done, get a meat thermometer and make sure you reach 145 degrees inside the thickest part of the meat.

When the pork is done, place it on a platter and cover it with foil to rest while you prepare whatever you’d like to have as a side dish. I use the side burner of my grill to quickly stir fry whatever veggies I have on hand. In the picture you see a bag of shredded slaw mix (sans dressing) that was stir fried with soy sauce and sesame oil. I also threw in some broccoli florets and garnished with green onions. Just use whatever you have. Any stir fried vegetables would go well with this pork.

Serves 4: about 3 net carbs per serving in marinade

Continued Low Carb Success

This picture was taken on our first anniversary. We celebrated with steak, baked potatoes, rolls, and salad. Oh, and of course, the top tier of our wedding cake. After a year in the freezer, it was absolutely delish. :( I’m not saying we didn’t have a nice time, but our low carb celebration this year was so much better.

 

 

 

This year we celebrated our 6th anniversary. My husband said it was the perfect meal. :) I don’t know about perfect, but it was a feast. The food was rich and decadent. The reward is obvious too.

 

 

 

When I tell people that I don’t “cheat” for special occasions, they usually seem to feel sorry for me. I try to tell them that I don’t feel deprived, but I’m not sure they believe me. However, the awesome thing about low carb is the fact that you can eat so well while improving your weight and your overall health.

 

This year’s menu included the following: steak and vegetables with compound garlic and herb butter, bacon and cream cheese stuffed mushrooms, and chocolate covered strawberries.

The recipe for the strawberries can be found here. The recipe for the mushrooms is coming soon.

Chicken Broccoli Casserole

This is my favorite kind of dish. It’s easy to make, very satisfying, and the left-overs are awesome too. You can also put this together on the weekend and wait until a weeknight to bake it. If you want to do that,  wait to add the fried onions so they don’t get soggy.

 

 

 

Chicken Broccoli Casserole

4-5 cups cooked chicken, cubed*

2 cups broccoli florets

1 medium onion, diced

8 ounces softened cream cheese

1 cup chicken broth

1  1/2 cups shredded colby jack cheese

2 tablespoons fried onions (optional)

Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first.

Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly.

Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling.

Serves 8: NET carbs 3 per serving.

*I use oven roasted chicken. I make mine with bone in, skin on chicken breasts. I add a little olive oil and lots of salt and pepper. Bake at 350 degrees for about an hour, depending on the size of the breasts. I used 4 very large breasts in this recipe.

 

Country Fried Steak and Mush-room Gravy

My husband loves a good meat and “potatoes” meal. I decided to make him Country Fried Steak (sometimes called Chicken Fried Steak) with mashed cauliflower and green beans with bacon. He and my son loved this meal. They said I definitely needed to share. I hope you enjoy!

 

 

Low Carb Country Fried Steak

8 pieces of cubed steak

1 cup buttermilk

1 cup Carbquik

1/2 cup almond flour

Season cubed steak with salt and pepper. Mix Carbquik and almond flour and season mixture with salt and pepper. Dip cubed steak in buttermilk, and then dredge in Carbquik/flour mixture. Allow steaks to rest a few minutes for the breading to set. Heat about 1 inch of oil over medium-high heat (350 degrees) in a large skillet. Place steaks into heated oil and fry for about 6-7 minutes per side. Handle and turn them gently so you don’t lose your breading.

I decided that while I was cooking some of my husband’s favorites, I would add a mushroom gravy to the meal. I think mushrooms are his absolute favorite food.

This is optional, but it was a nice addition to the meal. It would also be great over a plain hamburger steak.

 

 

Low Carb Mushroom Gravy

8 ounces sliced mushrooms

3 ounces cream cheese

1/2 teaspoon xanthan gum

1 1/2 cups broth (beef, vegetable, or chicken)

salt and pepper to taste

Sautee mushrooms over medium heat until brown. (I used the grease from the bacon I fried to go in the green beans; in fact, I used the same pan so I wouldn’t have another one to clean. :)  You can use butter or olive oil to sautee the mushrooms if you haven’t made bacon recently. Although, I can’t imagine a time when I haven’t made bacon recently.) Remove mushroom from pan and set aside. Melt cream cheese into the pan and whisk in broth until smooth. Bring to a simmer and mix in xanthan gum. Season to taste with salt and pepper. Add mushrooms and stir. Remove from heat. Sauce will thicken further as it cools.

This is the finished meal served with mashed cauliflower (recipe here) and green beans with crumbled bacon.

NET carbs in each piece of steak is 2.5.

NET carbs in entire batch of gravy is 8.

 

 

Low Carb Breakfast Casserole

This is a great breakfast casserole that reheats really well. You can make it on the weekend and enjoy it throughout the week for breakfast when you may not have as much time to cook. It’s also very filling due to the higher fat content. We actually had this for dinner tonight. It’s easy to make, inexpensive, and plentiful. In fact, if you are cooking for just a few people, you may want to cut the recipe in half.

 

Low Carb Breakfast Casserole

2 lbs ground sausage

8 ounces softened cream cheese

1/2 small onion, diced

2 jalapeno peppers, diced (or 1/2 green pepper)

12 well-beaten eggs (season with salt and pepper)

1 cup shredded cheese (cheddar or mexican blend)

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Pour eggs over the sausage mixture. Add shredded cheese to the top.

 

Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting.

Serves 12: NET carb count is about 2 per serving.

 

 

 

Low Carb Shrimp Scampi

I just love watching Food Network. When I win the lottery, I plan to hire Tyler Florence as my personal chef. I watched him make shrimp scampi the other day and I was drooling by the time he finished. Whether that’s because the food looked so good, or because he looked so good is unclear. (Sorry David, you know I love you.) I decided I had to try this recipe, and it was great. It only needed a simple substitution to make it low carb.

 

 

Use a spiral slicer (mine is sold here) to cut one medium zucchini per person.  This will replace the linguini noodles called for in the recipe. Don’t cook these, just allow the zucchini noodles to reach room temperature.

 

 

 

Find Tyler’s recipe here, and follow his directions for making the shrimp. After you remove the shrimp from the pan,  make your sauce with the lemon juice, wine, etc as directed in the recipe. Remove pan from heat. Then add the shrimp, zucchini “noodles,” and parsley to pan to coat with sauce.

 

 

I like to add parmesan and diced tomato to the top. The zucchini “noodles” do give the dish a different texture than a regular noodle. They are very fine, but they do keep a light crunch. In my opinion, they don’t impact the flavor at all. Since the zucchini is about 5 net carbs and the equivalent amount of pasta is about 45 net carbs, I think it’s an excellent trade.