Low Carb Lasagna

This recipe is awsum!  It's good for all phases of Atkins.  This is a perfect recipe to make on the weekend, cut and wrap individual servings and store in the freezer.  Grab one for lunch or have a convenient dinner with a side salad.  4g Carb per serving...Try it!

Ingredients:

1 pound ground beef
1/2 pound Italian sausage
1 clove garlic, minced
2 tablespoons onion, chopped
8 ounce can tomato sauce
Salt, to taste
1/8 teaspoon pepper
1/4 teaspoon Italian seasoning, or to taste
4 ounces mozzarella cheese, shredded, 1 cup
 

Topping:

1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 ounces mozzarella cheese, shredded, 1 cup
1/2 cup freshly shredded parmesan cheese

Directions: 

Brown the meats along with the garlic and onions; season with a little salt and pepper. Drain fat; stir in the remaining ingredients. Adjust the seasoning if necessary and put in a greased 7x11" baking dish.
Combine the topping ingredients and spoon over the surface of the meat mixture. Spread evenly with a spatula. Bake at 350º about 40 minutes until the topping is nicely browned. Makes 8 servings Per Serving: 463 Calories; 38g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Breakfast Casserole

This is my "go to" breakfast.  I make it on the weekend, cut it up into 8 portions and wrap separately.  Then it's a grab-n-go breakfast at the office!

Ingredients

2 cups shredded colby & monterey jack cheese
1 lb. breakfast sausage cooked, crumbled
7 eggs
1 cup heavy cream
1 t. Red Pepper Flakes
1 T. Greek Seasoning
1/2 t. salt
1/2 t. pepper

Directions

Preheat oven to 350.  Spray a 8" x 12" baking dish with non-stick spray.  Evenly spread the shredded cheese on the bottom of the dish.  Brown the sausage, add red pepper flakes and Greek seasoning.  Sprinkle the cooked sausage over the cheese.  In a separate bowl, whisk the eggs, cream, salt and pepper, then pour evenly over cheese and sausage.  Bake in oven for 35-40 minutes, or until a knife comes out clean.  TIP:  Place a cake pan with water in it on the shelf directly below the egg casserole in the oven.  This keeps your eggs moist and fluffy! 

8 Servings -->  2 g carbohydrates   0 g fiber   2 Net Carbs

Low Carb Egg Custard Pie

This is from my grandmother's recipe, it's my favorite pie so I decided to make it low carb, and crustless!  It was soooo good!!!

Ingredients:

3 eggs
2 cups heavy cream
3/4 cup granulated Splenda
1 T. vanilla
1/2 t. salt
sprinkle of nutmeg

Directions:

Preheat oven to 425.  Mix eggs in bowl until foamy.  Add Splenda, cream, salt and vanilla.  Mix well.  Spray a glass pie plate with PAM then pour the custard in the pie plate.  Sprinkle nutmeg on top of pie.  Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven - this helps the custard stay moist and fluffy.  Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes.  Pie is done when a knife inserted comes out clean.  Let cool and and enjoy!!

8 Servings -->  Total Carbohydrates  4.8 g   Fiber 0 g  Total Net Carbs  4.8 g

Mock Potato & Sausage Soup

I absolutely love my potato soup recipe and decided to try it using cauliflower instead of potatoes and it was delicious!

Ingredients:

2 T. olive oil
1 medium onion chopped
3 stalks of celery chopped
3 garlic cloves minced
2 16 oz bags of frozen cauliflower
1 can chicken broth
water
2 T. Hidden Valley Ranch seasoning mix
salt and pepper to taste
1 stick butter
1 cup heavy cream
1 lb smoked sausage

Directions:

In a large soup pot, heat oil, add onion and celery, cook until soft.  Add garlic and frozen cauliflower and pour the can of chicken broth in pot.  Add enough water to barely cover the cauliflower.  Let boil for about 20 minutes, until califlower is soft.  While cauliflower is cooking, cut sausage into bite size pieces and cook in a separate skillet until browned.  Set aside.

Back to the soup - using a potato masher, crush the cauliflower into small peices.  Add Ranch seasoning, salt and pepper.  Add the stick of butter and stir until melted.  Add the sausage and cream to the soup and stir.  Let cook another 5 minutes.  Enjoy!

10 Servings -->  Total Carbohydrates  7.5 g   Fiber 2.9 g  Total Net Carbs  4.6 g