Recipes

Low-Carb Lasagna

I made this last night and both of us raved over how good it was.  Best lasagna I’ve ever made and no white flour noodles.

1 lb. Italian sausage – cooked and drained
1 24 ounce jar Classico Fire Roasted Tomato & Garlic Sauce
2 medium eggplants sliced 3/16” in either direction
2 eggs
16 oz. ricotta cheese
1/2 C grated Parmesan
2 T parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb. grated mozzarella cheese

Preheat oven to 325º.

Beat the eggs, ricotta, Parmesan, parsley, salt and pepper together.  Layer 1/3 of the sliced eggplant in a 9x13x2 oiled pan, add 1/3 of the following: ricotta cheese mixture, sausage, sauce, and mozzarella.  Repeat twice more.  Bake for one hour.  I like to put the pan on a larger cookie sheet to catch drips.  Let rest 10 minutes, then serve.  Feeds 8-10.

Broccoli, Ham & Cheese Soup

The soup goes great with Gary Taubes new book, “Why We Get Fat, and what to do about it”.  Both the soup and the book are good for you.  Great use for a leftover ham bone from a spiral cut ham that had been frozen since Christmas.  (This site is not endorsed by Gary Taubes.  His books, however, are endorsed by me.)

1 ham bone with about 1 1/2 c ham attached
2 quarts water
1 large onion, chopped
2 tsp dry mustard
1 tsp course ground black pepper
3-4 c fresh broccoli
1 qt heavy cream
2 c milk
12 oz shredded cheddar cheese

Boil ham bone in water in a soup pot for 3 hours.  Remove ham reserving liquid.  Pull ham from the bone and cut into bite-sized pieces.  Return to the pot with the liquid.  Add onion, mustard, pepper and broccoli then cook on medium heat until tender.  Add cream and milk then heat until steaming, stirring constantly.  Add cheese and continue stirring until cheese has melted into the soup.

Low-Carb Christmas Menu 2010

December 24th
Pesto-stuffed mushrooms
Berry, Pear, Pecan Green Salad
Homemade Clam Chowder
Cheesy Corn Bread (not low-carb)
Atkins Buche de Noel
December 25th
Dips: Ranch and Spinach/Artichoke w/ Crudités
Smoked Cheddar Cheese Ball
Spicy Nut Mix
Savory Artichoke, Eggplant & Spinach Stuffing
Cheesy Cauliflower
Cranberry, Orange, Tri-berry Jelled Salad
Broccoli Slaw
Buttered Green Beans with Bacon
Southern Yams with Pecans
Hickory Smoked Ham
Individual Cherry Cheese Cakes (not low-carb)
Pumpkin Pudding

Low-Carb Killer Stuffing

This is a low-carb remake of a favorite dish. 

4 large eggplants, peeled and cut in 1/2” cubes

3 c heavy cream

2 heaping tsp chicken base – Costco has this

1 Tbsp. garlic, chopped

1 1/2 Tb Italian seasoning

2 1/2 tsp salt

1 1/4 tsp black pepper
2 large eggs 
2 Tbsp. lemon juice

3/4 c grated Parmesan cheese

25 oz artichoke hearts - Costco sells these in large jars
2 1/2 lb spinach - Costco sells bags that large
2 c yellow onions, chopped – microwave them until tender
1 1/2 c grated Parmesan cheese

Preheat the oven to 350 degrees F. Spray a deep 9 by 13-inch baking dish with Pam.

Microwave the eggplant until tender.

Wilt the spinach in a steamer basket or divide it in thirds and microwave each third for two minutes. Drain and rinse with cold water. Squeeze as much water from spinach as possible, then chop and put aside.

Warm a cup of the cream and add the chicken base.  Stir until smooth.  Combine cream/chicken base with the remaining cream, garlic, Italian seasoning, salt, pepper, eggs, lemon juice, and 3/4 C Parmesan in a large bowl. Whisk. Add the artichokes, spinach, onions and eggplant, and stir to combine. Pour the eggplant/pudding mixture into the prepared dish. Cover with foil and bake 1 hour. Remove foil and top with 1 1/2 C grated Parmesan cheese, then bake another 45 minutes until the center is set.  Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN.  I make this dish a couple of days ahead when I’m doing it for the holidays.  About 30 servings – 6 net carbs per serving.

Low-Carb Cauliflower Mock Mashed Potatoes

1 head cauliflower
3 ounces cream cheese
1/2 stick butter
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
up to 2 Tablespoons heavy cream
Break cauliflower into small pieces and steam.  Pour off water.  Place in food processor with cream cheese, butter, garlic salt and pepper.  Process.  Add enough cream for desired consistency.