A delicious family favorite from http://www.genaw.com. Makes 4 servings and has 5 net carbs. ♥
- 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
- 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.
- 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.
- 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.
- 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 great recipe is from George Stella. I am a big fan of spaghetti squash so I love this Italian dish. Yield: 4 servings. Net Carbs: 8 grams per serving. (I doubled this recipe for my family of 4.)
• 1 medium spaghetti squash (this recipe uses only half of squash, but I used entire squash)
- 4 tablespoons unsalted butter
- 1/2 cup diced Parma ham (you may also use prosciutto, baked ham, cooked ham or turkey ham)
- 1/2 cup small broccoli florets, lightly blanched
- 1 cup heavy cream
- 1 large egg yolk
- 1 clove garlic, crushed
- 1-1/2 cups freshly grated Parmesan
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- Fresh basil leaves, for garnish (optional)
- Grape tomatoes, halved, for garnish (optional)
- Cut the squash lengthwise in half. Scoop out the seeds of one half with a spoon. Refrigerate the other half for another meal (unless you are doubling this recipe).
- Fill a large pot with water and bring to a full boil. Completely submerge the squash half (or both halves) in the boiling water and cook for about 20 to 25 minutes (or longer if cooking both halves), until you can pierce the inside easily with a fork and the pulp pulls apart in strands.
- Remove, drain and plunge the squash half in a pot of cold water or an ice bath to stop the cooking. when the squash is cool, drain and dry it, then use a fork to scrape the cooked squash out of its skin, fluffing and separating the pulp into spaghetti-like strands. Discard the skin.
- Fill a medium pot with water and bring to a boil. While waiting for the water to boil, prepare the carbonara sauce: Melt 2 tablespoons of the butter in a medium saucepan over medium high-heat. Add the ham and sauté for about 1 minute. Whisk in the cream and egg yolk and cook for 1 to 2 minutes more. Add the garlic and cheese and whisk quickly just to heat through. Remove from the heat and stir in the rest of the butter and the parsley.
- Right before serving, place the squash strands in a strainer and dip briefly into the pot of boiling water to reheat. Remove and shake off any excess water.
- Put the hot spaghetti squash on a serving platter. Toss with the carbonara sauce or pour the sauce over the top. Season to taste with salt and pepper. Garnish with fresh basil leaves and grape tomatoes before serving.
Another great recipe I adapted from http://www.ruled.me.com. It makes 6 servings and contains 2.5 net carbs each.
- 6 chicken thighs (skinless and deboned)
- 6 slices bacon
- 3 medium jalapenos (de-seed if you aren’t a fan of spicy)
- 12 oz. cream cheese
- 1/4 cup mayonnaise
- 4 oz. shredded cheddar cheese
- 2 oz. shredded mozzarella cheese
- 1/4 cup Frank’s Red Hot sauce
- salt and pepper to taste
- Preheat oven to 400F. Season chicken thighs well with salt and pepper. Bake chicken thighs in a casserole dish for 35-40 minutes (depending on size of thighs).
- Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos (chopped) into the pan.
- Once jalapenos are soft and cooked, add cream cheese, mayo and hot sauce to the pan. Mix together and season to taste.
- Remove chicken from the oven then spread cream cheese mixture on it, then top with cheddar and mozzarella cheese.
- Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.
Yum, yum! This is a great recipe my whole family loved from http://www.genaw.com. It makes 8 servings (unless you are my family and it makes 4-6 servings). Each serving has 3 net carbs. I will give the directions for chicken breasts and chicken thighs. I used chicken thighs.
- 8 boneless chicken breasts, flattened (or 8 thighs)
- salt, pepper and garlic powder
- 1/4 cup olive oil
- 1 pound pork sausage
- 1 stalk celery, chopped
- 8 ounces cream cheese, softened
- 8 ounces cheddar cheese, shredded divided
- 1 pound fresh mushrooms, sliced
- 1/4 cup fresh parsley, chopped
INSTRUCTIONS (for chicken breasts):
- Season the chicken (salt, pepper and garlic powder). Brown in hot oil. Set aside.
- Brown the sausage and celery. Drain and cool slightly.
- Heat the oven to 350. Spray a 9×13″ baking pan and put the mushrooms in the bottom.
- In a bowl, mix the sausage, cream cheese, 4 ounces cheddar cheese and the parsley. Spoon this mixture over the mushrooms and smooth with a spoon. Place the chicken on top. Cover and bake 30 minutes.
- Remove the cover. Top with the rest of cheese. Bake 15 minutes until the cheese is melted and browned and the chicken is cooked.
- To serve, put the chicken on a plate cheese side up. Spoon the mushroom mixture over the top.
INSTRUCTIONS (for chicken thighs):
- Heat the oven to 425. Spray a 9×13″ baking pan and put the thighs in the pan. Season with salt, pepper and garlic powder. Bake, uncovered for 20 minutes. Remove chicken from pan and drain grease.
- Brown the sausage and celery, drain. Mix in the cream cheese, mushrooms and parsley. Spread in the bottom of the baking pan. Top with thighs.
- Bake another 30 minutes or so, uncovered, until the chicken is done.
This is a great recipe from allrecipes.com. According to http://www.allrecipes, this makes 8 servings and is less than 1 net carb per serving. I think this makes closer to 4 servings and is around 2 net carbs per serving. 🙂 I used the frozen halibut from Costco.
- 1/2 cup grated parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 3 tablespoons finely chopped green onions
- 1/4 teaspoon salt
- 1 dash hot pepper sauce
- 2 pounds skinless halibut fillets
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven or until easily flaked with a fork. Spread with the parmesan cheese mixture, and continue broiling 2 minutes or until topping is bubbly and lightly browned.
This is a great recipe from http://www.ruledme.com. This makes 4 servings and each serving has 4 net carbs.
- 3 chicken breasts
- salt and pepper to taste
- 1 cup mozzarella cheese
- 2.5 oz. pork rinds
- 1/4 cup flaxseed meal
- 1/2 cup parmesan cheese
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. red pepper flakes
- 1/2 tsp. garlic
- 2 tsp. paprika
- 1 large egg
- 1-1/2 tsp. chicken broth
- 1/4 cup olive oil
- 1 cup no sugar added tomato sauce
- 1/2 tsp. garlic
- 1/2 tsp. oregano
- salt and pepper to taste
- Grid up pork rinds, flax, parmesan cheese and spices in food processor.
- Slice chicken breasts in half or in thirds and pound them out into cutlets.
- In a separate container to the coating, crack an egg and whisk with 1-1/2 tsp. chicken broth.
- In a saucepan, combine all ingredients for the sauce and whisk together. Let this cook for at least 20 minutes while you are making the chicken.
- Bread all chicken cutlets by dipping into egg mixture, then dipping into the coating mixture. Set aside on a piece of foil.
- Heat 2 tbsp. olive oil in a pan and fry up each piece of chicken 2 at a time. Add more oil as needed.
- Set pieces of chicken into a casserole dish, add sauce on top and then sprinkle with 1 cup of mozzarella cheese. Bake at 400F for 10 minutes or until cheese is nice and melted.
This is a very easy and fast go-to dinner from Dana Carpender. The recipe is for a single serving and has no more than 2 carbs (depending on your pizza or spaghetti sauce).
- 1 hamburger patty
- 1 tablespoon sugar-free jarred pizza sauce (or spaghetti sauce)
- 2 tablespoons shredded mozzarella cheese
Cook the burger by your preferred method. When it’s almost done to your liking, top with pizza sauce, then mozzarella. Cook until cheese is melted and serve.
This is a yummy recipe I adapted from lowcarbfamily.com. The recipe states it serves 8 and has 3 net carbs per serving.
- 4-5 cups cooked chicken, cubed (small) (great with rotisserie chicken too)
- 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)
- STEAM broccoli in the microwave 2-3 minutes. If you like the broccoli crunchy, skip this step.
- PREHEAT oven to 350 degrees. Spray a 9×13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl.
- Saute onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to saute 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.
This is a quick and easy recipe from the “Wheat Belly” cookbook. Prep time: 10 minutes. Total time: 20 minutes. Makes 4 servings (although I would say closer to 3). Total net carbs: 1 per serving.
- 1/2 cup pecan meal or ground pecans
- 1/4 teaspoon sea salt
- 2 tablespoons butter, melted
- 1 tablespoon sugar-free maple-flavored syrup
- 1 pound chicken cutlets
- 1 tablespoon butter
- 1 tablespoon olive oil
- In a shallow bowl or pie plate, combine the pecan meal or ground pecans and the salt.
- In a separate shallow bowl or pie plate, combine the 2 tablespoons melted butter and the syrup.
- Dip each cutlet into the butter mixture, evenly coating both sides.
- Dredge in the pecan mixture, pressing lightly to coat both sides.
- In a large skillet over medium heat, heat 1 tablespoon butter and the oil until hot.
- Cook the chicken for 8 minutes, turning once, or until the chicken is no longer pink, and the juices run clear.
(While these are tasty by themselves, if you are a ranch dressing addict like me, then these are also great for dipping!)
This is a great crockpot recipe from http://www.thesweetslife.com. I have calculated it at 4 servings and around 4 net carbs per serving.
- 3 large boneless skinless chicken breasts
- 1 celery stalk
- 1 onion, diced
- 1 clove garlic
- 16 oz. low sodium chicken broth
- 1/2 cup hot wing sauce
- large lettuce leaves (Bibb or iceberg)
- 1-1/2 cups shredded carrots
- 2 large celery stalks, thinly sliced
- blue cheese, for serving
- ranch dressing, for serving
- Combine the chicken, onions, celery stalk (1), garlic and broth in slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
- Remove the chicken from the pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (or just keep on warm for another hour or two).
- Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese and ranch dressing, if desired.