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LaJaunaF
Posts: 112 Member
I am feasting on Taco Bake this week. It makes 8 servings and can be spruced up with sour cream, lettuce, olives, avocado....
I found the recipe of www.food.com but here it is for those who don't want to go find it!
Low Carb Taco Bake
Serves 8
Crust:
4 ounces cream cheese, softened. 3 eggs. 1/3 heavy cream. 1/2 tsp taco seasoning. 8 oz of shredded cheddar cheese.
Beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9x13 in. pan and spread the shredded cheese on the bottom. Pour the egg mixture evenly over the cheese.
Bake at 375 degrees F, 25-30 minutes. Let sit for 5 minutes before covering with topping mixture.
Topping:
1 lb ground meat, browned. Add 3 tsp of taco seasoning. Add 1/4 cup tomato sauce. Add 4 oz can of chopped green chilies. Mix and spread over the crust. Cover with 8 oz of shredded cheddar cheese.
Reduce heat to 350 degrees F and bake another 20 minutes or until bubbly and hot. Serve with the toppings of your choice.
Per serving:
Calories: 469
Carbs: 3.5g
Protein:28.7g
Fat: 37.8g (21.3g saturated, 12.2g musf, 1.4g pusf)
I found the recipe of www.food.com but here it is for those who don't want to go find it!
Low Carb Taco Bake
Serves 8
Crust:
4 ounces cream cheese, softened. 3 eggs. 1/3 heavy cream. 1/2 tsp taco seasoning. 8 oz of shredded cheddar cheese.
Beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9x13 in. pan and spread the shredded cheese on the bottom. Pour the egg mixture evenly over the cheese.
Bake at 375 degrees F, 25-30 minutes. Let sit for 5 minutes before covering with topping mixture.
Topping:
1 lb ground meat, browned. Add 3 tsp of taco seasoning. Add 1/4 cup tomato sauce. Add 4 oz can of chopped green chilies. Mix and spread over the crust. Cover with 8 oz of shredded cheddar cheese.
Reduce heat to 350 degrees F and bake another 20 minutes or until bubbly and hot. Serve with the toppings of your choice.
Per serving:
Calories: 469
Carbs: 3.5g
Protein:28.7g
Fat: 37.8g (21.3g saturated, 12.2g musf, 1.4g pusf)
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Replies
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Deep Dish Quiche Pizza
Serves 8
Crust:
4 oz cream cheese
4 eggs
1/4 cup Parmesan cheese
1/3 cup cream
1 tsp Italian spices
2 cup mozzarella cheese, shredded
Beat together cream cheese and eggs until smooth. Add cream, Parmesan and Italian spices. Spray 9 inch cake pan with PAM or grease with butter. Put 2 cups of mozzarella cheese in pan and pour egg mixture over it. Squish around until everything is evenly spread out.
Bake at 375 degrees F for 30 minutes or until golden brown.
Toppings:
Spread on sauce, 1 cup of mozzarella , pepperoni and mushrooms. Bake until cheese melts and browns a bit.
This recipe is great reheated!
serves 8
per serving:
calories: 279
carbs: 3.7g
protein: 15.7g
Total fat: 22.3g
1/4 garlic powder
1/2 cup tomato sauce
1 cup mozzarella cheese, shredded
2 oz pepperoni
1/2 cup of fresh sliced mushrooms0 -
Going to try the taco bake friday thank you0
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Deep Dish Quiche Pizza
Serves 8
Crust:
4 oz cream cheese
4 eggs
1/4 cup Parmesan cheese
1/3 cup cream
1 tsp Italian spices
2 cup mozzarella cheese, shredded
Beat together cream cheese and eggs until smooth. Add cream, Parmesan and Italian spices. Spray 9 inch cake pan with PAM or grease with butter. Put 2 cups of mozzarella cheese in pan and pour egg mixture over it. Squish around until everything is evenly spread out.
Bake at 375 degrees F for 30 minutes or until golden brown.
Toppings:
Spread on sauce, 1 cup of mozzarella , pepperoni and mushrooms. Bake until cheese melts and browns a bit.
This recipe is great reheated!
serves 8
per serving:
calories: 279
carbs: 3.7g
protein: 15.7g
Total fat: 22.3g
1/4 garlic powder
1/2 cup tomato sauce
1 cup mozzarella cheese, shredded
2 oz pepperoni
1/2 cup of fresh sliced mushrooms
This ^^^^^^
Thank you for your recipes going to try this one and taco bake0 -
Thank you!! I have nothing but a cream/almond milk/protein powder/flaxmeal drink that I make every night and I've been eating sardines and mayo on romaine lettuce. other than that... not recipes.
Keep these coming though!0 -
http://www.genaw.com/lowcarb/coney_island_chilidog_pie.html
I am making this tomorrow night! I love chili dogs and this always cures what ails me! Enjoy!0 -
Today I feasted on Pork Rind flour french toast! It is so good! I buttered and used sugar free syrup. Very filling!
PORK RIND FLOUR FRENCH TOAST SERVES 2
Run 1/2 bag of pork rinds through your food processor to make fine crumbs.
Add 2 eggs to the food processor
1tblsp cream, 1 tblsp water
1 tsp cinnamon
1 tblsp splenda
Mix in the food processor until goopy! Let sit about 5 mins.
Heat oil in a skillet, no higher them medium high.
Drop the batter into the hot oil to make 2 big pancakes.
Let them brown until crispy and then flip. Continue cooking until browned on the bottom. Plate, add butter and SF syrup. This has the texture of bread! It is awesome. I dare you to try it!0 -
That looks really neat, thanks!!0
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Well, its not really an exact recipe since I make it with what I have, but its delish and I wanted to share
Chicken "pasta" primavera, serves 3-4
1 zucchini, mediumish size
1 yellow sqush, medium
1 medium sized onion, your choice of color/type
1 large red bell pepper
3/4 - 1 bunch of asparagus (I like the super skinny stuff since it cooks better in this recipe)
1 package sliced mushrooms
1lb thin sliced chicke breasts, cut into 1inch chunks
2 slices bacon (optional), diced
2tbsp olive oil
Juice and zest of 1 lemon
1/4c fresh chopped italian parsley
1tbsp butter
tsp red pepper flakes (optional)
Salt and pepper to taste
-Heat 1tbsp oil over medium, add chicken chunks and diced bacon (if using) and cook until browned. Remove and set aside.
-Add 2nd tbsp oil to pan, saute onions, bell pepper, onions, asparagus, mushrooms for 5min. **note: if you want to use the zucchini and yellow squash like noodles, julienne and lightly steam or saute in another pan, or if you want to just do it the easy way (which is what I do), put the sliced squashes in now.
-Cook veggie mix 10 more minutes
-Return chicken and bacon to pan
-Add lemon zest, lemon juice and butter. Cook 5 minutes.
-Add the chopped parsley, red pepper flakes, salt/pepper and cook 1 final minute.
You'll notice the veggies put off liquid which when mixed with the lemon and butter makes a great sauce. You can also pit a touch of cream (1tsp or so) if you'd like, and top with lots of parmesan cheese0 -
Need some bread for a sammy? Here is what I found that fills the bill for me!
FOCACCIA STYLE FLAX-ALMOND BREAD
1 cup of flax seed meal
1cup of almond flour
1 tblsp of baking powder
1 tsp salt
1-2 tblsp Splenda
5 beaten eggs
1/2 cup water
1/3 cup of vegetable oil or coconut oil
Grease a jelly roll pan that you have lined with parchment paper. (grease the paper too!)
Preheat the oven to 350 degrees F.
Mix all the dry ingredients.
Mix all the wet ingredients.
Pour the wet into the center of the dry and mix until no more dry is visible.
Pour batter into the middle of the prepared pan and spread into a rectangle.
Place in preheated oven for 20 mins. Cut into 12 pieces. Store in frig!0 -
Serves 2 for main, or 4 lunch portions
Chinese style ginger & spring onion (Green onion) chicken
(UK/US translations in brackets)
- 2 chicken breast fillets, sliced thinly.
- 1 thumb sized piece of fresh root ginger, chopped finely
- 2 cloves garlic, crushed
- 1 vegetable stock (Broth) cube. in 1/4 cup water
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp Xanthan Gum to thicken (doesnt matter if you dont have this)
- 6 spring onions, white & green part (Green onions) chopped into large pieces (about quarters)
- 1/2 head chinese leaf (Cabbage) chopped into strips.
- Sautee chicken pieces in a pan until halfway cooked, add the ginger & garlic and sautee 3 more mins.
- add the stock (Broth), soy & sesame oil and simmer for 3 more mins.
- Add the xanthan gum if using.
- Add the cabbage & onions and stir fry for 2 mins until just softening.
Serve sprinkled with chopped chilli pepper garnish & sesame seeds sprinkled (optional)0 -
Well, its not really an exact recipe since I make it with what I have, but its delish and I wanted to share
Chicken "pasta" primavera, serves 3-4
1 zucchini, mediumish size
1 yellow sqush, medium
1 medium sized onion, your choice of color/type
1 large red bell pepper
3/4 - 1 bunch of asparagus (I like the super skinny stuff since it cooks better in this recipe)
1 package sliced mushrooms
1lb thin sliced chicke breasts, cut into 1inch chunks
2 slices bacon (optional), diced
2tbsp olive oil
Juice and zest of 1 lemon
1/4c fresh chopped italian parsley
1tbsp butter
tsp red pepper flakes (optional)
Salt and pepper to taste
-Heat 1tbsp oil over medium, add chicken chunks and diced bacon (if using) and cook until browned. Remove and set aside.
-Add 2nd tbsp oil to pan, saute onions, bell pepper, onions, asparagus, mushrooms for 5min. **note: if you want to use the zucchini and yellow squash like noodles, julienne and lightly steam or saute in another pan, or if you want to just do it the easy way (which is what I do), put the sliced squashes in now.
-Cook veggie mix 10 more minutes
-Return chicken and bacon to pan
-Add lemon zest, lemon juice and butter. Cook 5 minutes.
-Add the chopped parsley, red pepper flakes, salt/pepper and cook 1 final minute.
You'll notice the veggies put off liquid which when mixed with the lemon and butter makes a great sauce. You can also pit a touch of cream (1tsp or so) if you'd like, and top with lots of parmesan cheese
OHHHHH you just sung dirty to me.. bacon... ohhhh bacon.
I use the bacon grease to sautee up the vegetables when I do a pasta-free primavera for myself.... talk about sex on a plate! LOL!!!!!!!!!!!!!!!!!0 -
Oven-style Smoked Pork Butt (for those that dont have a smoker, you can do this in your oven)
Oven to 225F
One large Pork Butt (KEEP THE FAT CAP ON!)
Seasoning Rub
1/4 C each:
onion powder
garlic powder
paprika
celery salt
1/8 C each:
Arbol Chili powder
Ancho Chili powder
Cinnamon
Mix your spices in a bowl until thoroughly incorporated.
On a foiled-sheet pan or casserole dish, place your pork butt.
I would advise putting the seasoning rub into a repurposed shaker.... Otherwise, rub the stuffing out of the pork butt. Make sure the entire pork butt has been massaged with a good layer of the seasoning rub.
Slow cook this in your oven for about 6 hours.
The fat cap will melt about 70% down and self-marinate the meat. The seasoned rub will create a nice 'bark'. The meat is so tender, juicy and succulent!
You can add brown sugar to this if you want the sweet - its definitely minimal on the carbs if you use no more than 1/4 C in the entire seasoning rub mix. Personally, I get that need for sweet out of my cinnamon to be honest....
This is a total Alton Brown moment: Good Eats!0 -
Taco bake and pizza dish sound YUMMY!!!!0
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bump0
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These sound great!!!0
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If you look at my blog, I have a good recipe for low carb brownies and an AWESOME meatloaf recipe. I also posted a recipe for "Chia patties" on this forum that is really yummy.0
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BLT Light Flat Out Wrap
1 light flat out wrap
1.5 cups fresh spinach shredded really well by hand
1/2 roma tomato
1 tbs real bacon crumbles
1 tbs light mayo
salt and pepper
while toasting/heating flat out wrap mix all the other ingredients til well blended and spread on wrap. HEAVEN!
11 net carb/166 calories/8 fat/11Fiber
GREAT LIGHT LUNCH!!!!!0 -
LaJauna's Shepherd's Pie- serves 4-6
1 lb ground beef, browned with one chopped onion
1/2 cup of tomato sauce
1/2 cup of beef broth
1 can of cut green beans, drained
Simmer all the above until bubbly and hot. Pour into a 8x8 baking dish.
I had left over cauliflower puree about 2 cups worth. I added 1 1/2 cup of grated cheddar and mixed it up well and spread over the meat mixture. I then added 1/2 cheese over the top and baked 30 mins at 350 degrees F until bubbly and cheese is melted.
About 10 grams of carbs and 5 grams of fiber for a NET of 5 grams per serving!0 -
OMG! for my lo-Carb friends.... (not lo cal for sure, but actually delicious!!) http://www.food.com/recipe/luscious-low-carb-cheesecake-no-bake-101680 I made it w stevia instead and left off the crust and scooped it up with strawberries instead... Yum!0
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Chicken Chasseur
serves 4- 367 calories, 7g Carbs (NET) per portion
Ingredients:
-4 chicken breast fillets (Or you can use legs/thighs)
- 2 cloves garlic, crushed
- 1 leek (Green & White Parts) chopped (Or you can use onion)
- 100g (or approx 1 1/4 cups) Chopped mushrooms
- 1 tbsp tomato puree/concentrate
- 200ml (approx 3/4 cup/7fl oz) Chicken stock/broth
- 120 ml (approx 1/2 cup/ 4 oz) White wine
- 6 rashers of smoked bacon (or bacon lardons)
- 2 bay leaves
- 1 tsp dried tarragon
- fresh parsley to serve (optional)
- 50ml (2 oz) double/heavy cream to finish
Method:
1. Pan fry the chicken breasts in butter & oil (you can just use oil but the butter makes it delicious!) until golden on all sides- set aside.
2. Sautee the chopped leek/onion and garlic until softened- set aside.
3. Fry the bacon until crispy- set aside.
4. Deglaze the pan with the wine and add the tomato puree, chicken stock & bay leaves. Add the chicken to the sauce and simmer for 10-15 mins. Add the mushroom slices & tarragon part way through.
5. Add the bacon, leeks & garlic back to the pan and stir through.
6. Finish with the cream & parsley.
serve with veggies or cauli rice
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