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Serves: 8 1 cup servings
Ingredients

* 8 oz whole wheat elbow macaroni
* Cooking spray
* 1 cup chopped onion
* 1 cup shredded carrot
* 2 teaspoons bottled minced garlic
* 1 package of Yves Meatless Ground
* 1 cup tomato sauce
* 1 cup fat-free milk
* 2 tablespoons whole wheat flour
* 1/8 teaspoon ground nutmeg
* 1 1/2 cups fat free shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef substitute; cook 3 minutes, stirring. Add tomato sauce cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour and nutmeg stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

4 Points per serving

Freezes well.

Sick of Ranch?  I’m getting there.  So I whipped up a little recipe this afternoon for my favorite, but high carb salad dressing:  Thousand Island.

1/2 cup Mayo

2 tbls Hienz one carb ketchup

3 teaspoons Splenda

2 teaspoons no sugar added pickle relish

dash of onion powder

Directions:

Throw it all together and put in the fridge for about an hour.

4 Servings of 2 TBLS each

Per Serving:

Calories:  202

Fat: 21 g

Carb: 1.2 g

4-6 pieces bacon, chopped
2 pounds ground beef
Small onion, chopped, 2.5 ounces
Salt and pepper
1/4 teaspoon toasted onion powder
1/4 teaspoon garlic powder
1 egg, beaten
8 ounces cheddar cheese
16 ounce package frozen green beans
16 ounce package frozen cauliflower
3 tablespoons butter
1/4 cup sour cream
1 tablespoon chives

In a large skillet, fry the bacon until crisp; drain well and set aside. In the same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain the fat. In a 7 1/2 x 11 3/4″ baking dish, mix the hamburger, bacon, onion and garlic powders.   Stir in the beaten egg and half of the cheese. Spread over the bottom of a baking dish.

Meanwhile, in a medium pot, cook the green beans according to the package directions; drain well then return to the pot and stir in 1 tablespoon butter. Season to taste with salt. Spread the beans over the meat layer. In the same pot, cook the cauliflower 10-12 minutes until very tender; drain well. Put the cauliflower, 2 tablespoons butter and the sour cream in a food processor. Puree until smooth. Add the chives and pulse to blend. Adjust the seasoning, if necessary, then spread evenly over the green beans. Sprinkle the remaining cheese over the top. Bake at 350º for 35 minutes, until hot and bubbly.

Makes 8 very generous servings
Can be frozen

Per Serving: 433 Calories; 31g Fat; 30g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

First time making this.  I didn’t have bacon so I used the real bacon bits.  Also didn’t have the dimensions on the pan that they asked for so I used 9 x 13.    The dish is really tasty and filling but it doesn’t quite have enough “mash” to make it into a shepherds pie.  Still, very good. 

I divided mine into 6 pieces so the nutrients are as follows:

Per Serving: 577 Calories; 41g Fat; 40 g Protein; 10 g Carbohydrate; 4 gDietary Fiber; 7g Net Carbs  HUGE PORTION though.

Low Carb Lasagna

6 large eggs
6 tablespoons of water
6 teaspoons of cream cheese
1 lb ground beef, browned and cooled completely
Salt and Pepper
1 tub ricotta cheese
1 large egg (0.6 grams)
1 ½ cup Tomato sauce
2 tsp garlic powder
3-4 handfuls of shredded mozzarella cheese
¼ cup shredded Parmesan cheese

Beat six 6 eggs with 6 tablespoons water and six tsp of cream cheese. Heat a 10” non-stick fry pan. With a small ladle pour 1/6 of your egg mixture into your fry pan. Twirl it around to coat the whole bottom.(I did this separately each time with one egg, one tbs water and 1 tsp cream cheese because it was easier for me) When it starts to set, watch for the egg to start pulling away from the pan. When that happens CAREFULLY pick up your egg with your fingers (it’s hot!) and flip it to the other side. This takes about 2-3 minutes on each side. It will go fast. You should end up with 6 large crepe “noodles”. Set aside in fridge.
Tip: You are basically making an egg crepe. You can make lots and freeze for future.
Brown ground beef. Drain excess fat and let cool completely. Set aside.
In a bowl, mix the ricotta cheese and egg. Set aside.

In bottom of a 9×13 baking dish, spread a little tomato sauce. Place 2 of your egg crepe noodles on top of the sauce, covering your baking dish. Don’t worry if it doesn’t fit completely perfect or you have to overlap it. Spread you ricotta cheese mixture on top of the crepe. Put 2 more of you egg crepe noodles on top of ricotta. Spread your cooled ground beef over top. Pour a little marinara sauce over beef to moisten just a little. Put a handful of mozzarella cheese and some Parmesan over the beef as well. Lay your final 2 egg crepe noodles over top and sprinkle with the leftover mozzarella and Parmesan.

Cover with foil and bake at 375 degrees until top is bubbling. Uncover and bake for 5-10 minutes until top is brown. Let cool for 5 minutes then serve.
Carb count for whole lasagna is 43 grams.

Cut into 9 slices and the carb count is 6 net carbs per serving.

I haven’t made this in a long time because it is a rather involved process.  The good news is that it is delicious and so worth the effort.  One of the low carb recipes I have come across in a while. 

Asian Sesame Noodles

1 tablespoon cooking oil
1 green onion, cut on the bias
2 cloves garlic, minced
1 1/2 tablespoons sesame oil
1 tablespoon granular Splenda
1/4 cup Skippy natural peanut butter
1 1/2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
3 tablespoons hot water 
2 8-ounce packages shirataki noodles, prepared

Heat the cooking oil in a small pot over medium-low heat. Cook the green onion & garlic for 1 minute. Stir in the sesame oil, Splenda, peanut butter, vinegar, soy sauce until well blended.  When you are ready to mix with the noodles quickly add the hot water and mix together.  Toss with the shirataki noodles.

Makes 4 servings
Do not freeze

Per Serving: 152 Calories; 13g Fat; 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Shirataki noodles are not for everyone.  Like many people, I do find them kind of rubbery but if I had to choose from no noodles or shirataki noodles I will choose shirataki noodles.    The sauce is really tasty and it makes up for the texture of the noodles.  A nice side dish but can also be made into a main dish by adding some chopped up chicken or pork.  The other suggestion my husband had was water chestnuts.  They would make this dish rock.

FRIED CABBAGE & ONIONS

3-4 pieces bacon, chopped
1 pound cabbage, coarsely chopped, about 1 small head
1 small onion, coarsely, 2 1/2 ounces
Salt and pepper, to taste

In a large skillet, fry the bacon until almost crisp. Add the cabbage and onions to the skillet; cook and stir until the cabbage is wilted and lightly browned. Season with salt and pepper.

Makes about 6 servings
Freezing not recommended

Per Serving: 41 Calories; 2g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

I didn’t have bacon so I used real bacon bits instead and fried the cabbage and onions in some coconut oil.  It didn’t get as brown as I would of liked but the couple of bites I have had have been quite tasty so far.  Nothing dazzling but a nice little side dish and very easy to make.

SLOPPY JOE PIE

1 pound ground beef
1/3 cup onion, chopped, 1 1/2 ounces
1 clove garlic, minced
1/2 cup tomato sauce
2 teaspoons granular Splenda or equivalent liquid Splenda
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Brown the hamburger with the onion, celery and garlic; drain the fat.

Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.

Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese. Spread the remaining cheese over the top. 

Beat the eggs in a small bowl and whisk in the mayonnaise and cream. Pour the custard mixture evenly over the cheese. Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.
Makes 6 servings
Can be frozen
Per 1/6 Recipe: 485 Calories; 41g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This was super yummy and my husband and I gobbled up this piece in no time.  I think just the beef mixture alone on some of the low carb buns would be a fabulous sloppy joe. 

I don’t remember where I got this recipe as I’ve had it for a long time but I finally just made it tonight.

Stuffed peppers

2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped
1 clove garlic, minced
1/2 cup tomato
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain.  Brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8×8″ baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.
Makes 4 servings
Can be frozen
Per Serving: 425 Calories; 30g Fat; 31g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

These are really yummy.  I like my food fairly bland as my husband points out, so you might want to add some more spices but these came out pretty darn good in my opinion.    I haven’t frozen them but I like the fact that they can be.  I’m looking forward to cooking up double batches so I can freeze a bunch.  I really enjoy the fact that I can pull out a side dish from the freezer and pair it with a chicken breast when I don’t want to cook.