Great low carb recipe from http://mrscriddleskitchen.com.

INGREDIENTS:

• 2 lbs. of ground beef, browned
• 1 can of rotel, drained
• 2 packages of low carb tortillas
• Taco seasoning to taste
• 1 small onion, chopped
• 2 or more cups of shredded cheddar cheese
• Salsa

SAUCE:

• 1 8 oz. package of cream cheese
• 1 cup sour cream
• 1/2 cup of chicken broth or water
• 1 jalapeno seeded & cored
• 1 handful of cilantro, cleaned
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt or to taste

INSTRUCTIONS:

1. Brown the ground beef.
2. Add taco seasoning and a canned of drained rotel (diced tomatoes and green onions).
3. Spray lightly a 9×13 baking dish with cooking spray.
4. Take a tortilla, fill with beef and cheese, roll up.
5. Continue the above step until pan is full.
6. In a blender add cream cheese, sour cream, broth or water, jalapenos, cilantro, garlic & onion powder, salt.
7. Blend well.
8. Pour over rolled enchiladas.
9. Cover with cheese.
10. Top with onions.
11. Cover with foil and bake at 350 degrees for 30 to 35 minutes or until cheese has melted and dish is heated through.

Enjoy.

We love burgers!  Here is another good one.  It comes from civilizedcavemancooking.com.  It makes approximate 4 burgers and I have not calculated the carb count for people counting carbs but as you can see by the ingredients below, it is very low.

INGREDIENTS:

• 2 pounds ground beef
• 2 avocados, ripe
• 1 cup sun-dried tomatoes, chopped NO OIL (I only use 1/3 as I am not a huge fan of sun-dried tomatoes. Also, it can be difficult to find the tomatoes without oil so if they have oil, I will rinse them.)
• Juice of 1/2 a lemon (I cut this amount down some too because it makes the burgers a little to lemony if not)
• Zest of 1 lemon
• 2 teaspoons sea salt (I also cut this down in half)
• Bacon fat (optional)

INSTRUCTIONS:

1. Preheat your grill (or skillet) to medium-medium high heat.
2. Put your ground beef in a large mixing bowl and add black pepper, half of your sea salt and the zest of one lemon.
3. Mix well and then using your hands form into thin patties all the same size (you need them thin because you will be using two of them to make one patty).
4. In another mixing bowl combine avocados, sun-dried tomatoes, lemon juice and the other half of sea salt.
5. Mash the avocado and mix ingredients well to get as smooth as you like.
6. Place your avocado mixture on the bottom of half of the burgers, ensuring you leave room to seal the burgers without it leaking out.
7. Put your other patty over the top of your mixture and pinch the edges of your burgers together to seal all the way around.
8. Now grill to your liking.  It normally takes about 6 to 8 minutes per side.  Ensure you cook evenly on both sides of the burger or you will end up with an undercooked and an overcooked side.
9. While grilling, you may want to drizzle your burger with a little bacon grease for flavor.  You may also want to add cheese slices before removing from grill or skillet.
10.  When done grilling, allow your burgers to rest for 10 minutes and then serve.  You can use the rest of your avocado mixture, if any, to top your burgers with.

A delicious family favorite from http://www.genaw.com.  Makes 4 servings and has 5 net carbs.  ♥

INGREDIENTS:

• 6 slices bacon, chopped
• 3 tablespoons reserved bacon grease
• 2 medium onions, divided, 8 ounces
• 1-1/2 pounds ground sirloin (or ground beef)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Montreal steak seasoning
• 1/2 teaspoon salt
• 4 ounces smoked Gouda or cheddar cheese, shredded or sliced

DIRECTIONS:

1. In a large nonstick skillet, fry the bacon until crisp.  Remove the bacon from the pan and drain on a paper towel-lined plate saving the bacon grease.  Keep 1 tablespoon of the grease in the skillet and set aside 2 tablespoons for later.
2. Finely chop 1/2 of one of the onions and sauté it in the 1 tablespoon grease for 3 minutes; add to the bacon and let cool.
3. Thinly slice the remaining onion.  Heat the remaining 2 tablespoons bacon grease in the skillet and sauté the onions over medium heat, covered, about 10 minutes or until golden brown.  Stir occasionally.  Season with salt.  Remove the onions from the skillet and keep warm while cooking the burgers.
4. Meanwhile mix the ground sirloin, Worcestershire sauce, steak seasoning and salt in a large bowl.  Stir in the bacon mixture.  Form into 4 patties.  Heat the skillet over medium-high heat.  There should be enough grease left in the pan to fry the burgers.  Cook the burgers 4 minutes per side for medium-rare and 6 minutes per side for medium-well.  Top each burger with 1/4 of the cheese; cover the pan until the cheese melts.  Serve the burgers topped with the sautéed onions.

This is an adapted recipe from http://www.asweetlife.org.  It makes around 10 lettuce wraps and has 1.48 grams of carbs.

INGREDIENTS:

• 12 slices bacon
• 4 ounces mushrooms, sliced
• 1 1/2 pounds ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 1 small head iceberg lettuce, leaves separated and washed
• Additional salt and pepper to taste
• Hot sauce, optional

DIRECTIONS:

1. In a large skillet, cook bacon to desired crispness.  Remove and let drain on a paper towel-lined plate.
2. Add mushrooms to pan and saute until browned and tender, about 5 to 7 minutes.  Remove from pan and set aside.
3. Add ground beef and season with salt and pepper.  Saute until beef is cooked through, about 10 minutes, breaking up chunks with the back of a wooden spoon.
4. Spoon ground beef into lettuce leaves, sprinkle with cheddar cheese and top with bacon and mushrooms.

This is an easy and yummy recipe.  Yield: 1 serving with 2 grams of carbohydrates, a trace of fiber and about 20 grams of protein.  It is easy to double or triple this recipe depending on how many pork chops you need.

INGREDIENTS:

• Salt or Vege-Sal
• Pepper
• 1 pork chop, 1 inch think
• 1 tablespoon olive oil
• 1 tablespoon dry white wine
• 1-1/2 tablespoon heavy cream
• 1 tablespoon spicy brown mustard or Dijon mustard

DIRECTIONS:

1. Salt and pepper the chop on both sides.
2. Heat the oil in a heavy skillet over medium heat.  Saute the chop until they’re browned on both sides and done through.  Put the chop on a serving platter and keep it warm.
3. Put the wine in the skillet and stir it around, scraping all the tasty brown bits off the pan as you stir.  Stir in the cream and mustard, blend well and cook for a minute or two.  Pour over the chop and serve.

This is probably not a new recipe for some of you, but for me — an amateur cook — it is a new winner.  It is a rather expensive meal so not part of my weekly or even monthly menu routine, but will be great for holidays.  I took this one from Allrecipes.com.  Servings per recipe:  6; net carbs per serving 0.5 (woohoo)!!  For those of us who love horseradish, this is definitely a recipe for this condiment. Be aware:  Cook time is 5 hours.

• (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

DIRECTIONS:

1. ALLOW roast to stand at room temperature for at least 1 hour.
2. PREHEAT the oven to 375 degrees F.  Combine the salt, pepper and garlic powder in a small cup.  Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom.  Rub the seasoning onto the roast.
3. ROAST for 1 hour in the preheated oven.  Turn the oven off and leave the roast inside.  Do not open the door!!!!  Leave it in there for 3 hours.  30 to 40 minutes before serving, turn the oven back on at 375 degrees to reheat the roast.  The internal temperature should be at least 145 degrees F.  Remove from the oven and let rest for 10 minutes before carving into servings.