Zucchini Beef Parmesan

If you love lasagna, this low carb beef recipe will satisfy even 
without 
noodles. Serves 6 with 10.3 carbs per serving. Not recommended for 
people in 
Atkins low carbohydrate induction phase.

1/2 pound ground beef
1/2 cup chopped onion
1 cup chopped scallion
1 tbsp basil
1/2 tsp oregano
2 large cloves garlic, minced
2 tbsp tomato paste
1 tsp Splenda
1/8 tsp salt
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 tsp Atkins Bake Mix
4 medium zucchini, cut crosswise into 1/4 inch slices
1/4 cup Atkins Bake Mix
1/4 tsp salt
1/8 tsp ground nutmeg
1 cup water
1 cup heavy cream
1 clove garlic, minced
1/2 cup plus 3 tbsp canned Kraft grated Parmesan cheese

1. Preheat oven to 450 degrees.

2. Combine ground beef, onion, scallion, basil, oregano, and 2 large 
cloves 
of garlic in a large skillet. Cook over medium high heat until meat is 
browned, 
stirring until it crumbles. Add tomato paste, Splenda, salt, and 
chopped 
tomatoes. Bring to a boil; reduce heat and simmer uncovered 30 minutes, 
stirring 
occasionally. Stir in 1 tsp Atkins Bake Mix and cook 2 minutes more, 
set aside.

3. Cook zucchini in boiling water 3 minutes; drain and gently press 
between 
paper towels to remove excess moisture. Set aside.

4. Combine 1/4 cup Atkins Bake Mix, 1/4 tsp salt, and nutmeg in a 
medium 
saucepan; stir well. Add the water and gradually add the cream, 
stirring 
constantly with a wire whisk until smooth. Stir in 1 clove minced 
garlic. Cook over 
medium heat, stirring constantly 10-12 minutes or until thickened and 
bubbly. 
Remove from heat. Add 1/2 cup plus 1 tbsp Parmesan cheese, stirring 
until cheese 
melts. Set aside.

5. Arrange zucchini slices in 6 (15 ounce) individual casseroles coated 
with 
cooking spray. Spoon 2/3 cup meat mixture in each dish. Divide sauce 
evenly 
over each casserole. Sprinkle each with 1 tsp cheese. Place dishes on 
baking 
sheet. Bake at 450 degrees for 15 to 20 minutes or until golden.





London Broil       

3/4 to 1 pound London Broil 
2 cloves garlic, minced 
1/2 teaspoon season salt (I use Lawrey's)
1/8 teaspoon crushed red pepper flakes  
1/4 cup Worcestershire sauce    
Poke holes on both sides of meat. Make a paste with garlic, seasoned 
salt and 
pepper flakes. Rub onto both sides of meat. Place meat into a shallow 
bowl; 
add Worcestershire sauce. Cover and refrigerate for 4 hours, turning 
after 2 
hours. Preheat broiler. Remove meat; discard marinade. Broil 6 inches 
from 
heat 
for 6 minutes per side, or to desired doneness. To serve, cut across 
the 
grain 
in thin slices. 




Cheese and Mushroom Stuffed Chicken Breasts
www.sargentocheese.com

Preparation Time: 30 minutes
Baking Time: 23 minutes
Serves: 4

This recipe is a good source of Calcium

3 Tbsp. butter, divided  
1-1/2 cups (4 oz.) coarsely chopped fresh mushrooms  
1/4 cup finely chopped onion  
1 tsp. minced garlic or 1/4 tsp. garlic powder  
2 cups (8 oz.) Sargento 6 Cheese Italian Shredded Cheese  
1/2 tsp. lemon pepper seasoning  
4 large boneless, skinless chicken breast halves, flattened to 1/4-inch
thickness   
1/3 cup seasoned dry lo-carb bread crumbs or finely crushed pork rinds

1.   Melt 1 tablespoon butter over medium-high heat in large skillet . 
Add
mushrooms, onion and garlic; cook 7 minutes or until vegetables are 
tender
and liquid is evaporated, stirring occasionally. Remove from heat; cool
slightly.

2.   Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; 
spread
1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in 
half;
secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; 
dip
chicken into butter and roll in crumbs. Place in lightly greased 
shallow
baking dish or pie plate; drizzle with remaining melted butter.

3.   Bake in preheated 450F oven 20 minutes or until golden brown and
chicken is cooked through. Sprinkle with remaining cheese. Bake 3 
minutes
more or until cheese is melted. Remove wooden picks before serving.




Creamy Meatballs

Recipe Shared by Anne
Serving Size  : 1

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup  butter
  1       medium  onion -- chopped
  2       pounds  ground beef
  2       eggs
  2       teaspoons  salt
     1/2  teaspoon  pepper
     1/4  teaspoon  tarragon
     1/4  teaspoon  marjoram
  5 1/2   tablespoons  tomato paste
     3/4  cup  beef stock
  4       teaspoons  Worcestershire sauce
  2       teaspoons  vinegar
     1/2  pound  mushrooms -- sliced
  1       cup  sour cream

Saute onion in half the butter until golden brown.  Put the onion in 
the slow cooker/crock pot.

Mix together the beef, eggs, salt and pepper.  Form into small balls.

Brown the meatballs in the same fry pan as the onions were cooked in.

Sprinkle on the tarragon and marjoram (and flour if you are adding it)

Put into slow cooker/crock pot.

Mix together the tomato paste, beef stock, Worcestershire sauce and 
vinegar in the fry pan.  Scrap the bottom of the pan and cook for two 
minutes.  Pour over meatballs.

Cover and cook on low for about 1 1/2 hours.

Melt remaining butter in pan and saute mushrooms for a few minutes.  
Add the mushrooms and the sour cream to the meatballs and heat 
through.

Source:
  "Southern food at about.com (with the flour left out)"

Per Serving (excluding unknown items): 4054 Calories; 346g Fat (76.9% 
calories from fat); 180g Protein; 54g Carbohydrate; 9g Dietary Fiber; 
1372mg Cholesterol; 8096mg Sodium.  Exchanges: 0 Grain(Starch); 23 
1/2 Lean Meat; 7 1/2 Vegetable; 1/2 Non-Fat Milk; 56 Fat; 1/2 Other 
Carbohydrates.

NOTES:  This recipe shows only one serving so you must divide the 
carb count by the number of servings minus fiber.

The recipe calls for 2 1/2 T of flour, which I omitted.




Spaghetti Squash Cheese Bake

Recipe Shared by Rita
Serving Size  : 4     

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       small  spaghetti squash
  8       slices  bacon
  8       ounces  grated cheddar cheese
          salt and pepper

Preheat oven to 350 degrees. 

Cut the squash in half lengthwise.  Scoop out and discard the seeds.  
Place skin side up in a baking dish and add about 1" of water.  Bake 
until the skin begins to give, about 40 minutes.  Carefully pour out 
the water.  Set aside to cool slightly.

In a large skillet over medium heat, fry the bacon until crisp.  
Drain on paper towels.  Crumble.

Using a large fork, scoop the squash out of its skin, pulling it into 
long strands.  Place in a large mixing bowl.  Combine with the bacon, 
cheese, and salt/pepper.  Mix well.

Return the mixture to the baking dish and bake until the cheese 
melts, about five minutes.  Serve hot.

Source:
  "The Classic Zucchini Cookbook by Nancy Ralston"

Per Serving (excluding unknown items): 309 Calories; 25g Fat (73.3% 
calories from fat); 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 
70mg Cholesterol; 558mg Sodium.  Exchanges: 2 1/2 Lean Meat; 1/2 
Vegetable; 3 1/2 Fat.

NOTES : This was excellent, easy to make, very low-carb and 
inexpensive.  I think it would make a very nice dish to bring to a 
potluck.  I think it would be just as good, or better, with diced ham 
instead of bacon.



This recipe is good, and tastes great!!!
Pizza
4-oz cream cheese
3 eggs
1/3 cup whipping cream
1/4 cup grated parmesan cheese
1/2 tsp. oregano
1/4 tsp. garlic powder
2 cups mixed italian cheese
1 cup of mozzarella cheese
1/4 cup low carb pizza sauce
Pizza toppings of your choice

Beat together cream cheese and eggs til smooth. Add cream,
Parm cheese, and spices and mix again. Spray 9x13 casserole
dish with PAM.
Sprinkle 2 cups italian cheeses into dish and pour egg
mixture over it.
Bake at 400 for 20 min then broil it for about another 3-4
min.
Spread on pizza sauce, sprinkle 1 cup of mozarella cheese
and pile with your
favorite toppings. Then sprinkle with more Parm cheese.
Return to oven and bake at 400 for 15 minutes, then under
the broiler for another 4 minutes, til bubbly and browning.
Allow to stand 10 minutes
before cutting. 





1 lg onion -- sliced into rings
1 egg -- beaten
1/4 cup water -- or more
3 tbsp Atkins Bake Mix
salt
oil -- for deep frying

In a large bowl, combine eggs, water and bake mix. Mix well. If it is 
too
thick,
add some more water, 1 tbsp at a time, until you have the consistency 
of
pancake
batter. Add the salt and the onions. Dredge the onions in the batter. 
Let
sit
for a few minutes while the oil heats in a deep fryer.

Heat oil in deep fryer to 375 degrees F. When ready, drop onion into 
deep
fryer.
Watch it carefully. Onions are ready when golden brown.

Fry in batches.

Drain well and sprinkle with a bit of salt if necessary or other 
seasoning
mixture
(cajun if you like some heat).





Spinach and Mushroom Stuffed Chicken Breasts
Recipe courtesy Rachael Ray

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings     

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil

Sauce:
2 tablespoons butter
notStarch
1/2 cup white wine
1 cup chicken broth

Place breasts in the center of a plastic food storage bag or 2 large 
sheets
of waxed paper. Pound out the chicken from the center of the bag 
outward
using a heavy-bottomed skillet or mallet. Be firm but controlled with 
your
strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. 
Twist
towel around spinach and wring it out until very dry. Transfer to a
medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add
butter, mushrooms, garlic and shallot. Season with salt and pepper and 
saute
5 minutes. Transfer mushrooms, garlic and shallot to the food 
processor.
Pulse to grind the mushrooms and transfer to the mixing bowl, adding 
the
processed mushrooms to the spinach. Add ricotta and grated cheese to 
the
bowl and the nutmeg. Stir to combine the stuffing. Return your skillet 
to
the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over 
the
stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the 
pan,
3 turns of the pan. Add breasts to the pan and brown on all sides, 
cooking
chicken 10 to 12 minutes. The meat will cook quickly because it is 
thin.
Remove breasts; add butter to the pan. Cook butter for a minute, whisk 
in
wine and reduce another minute. Whisk in broth and notStarch to 
thicken.
Return breasts to the pan. Reduce heat and simmer until ready to serve.
Remove toothpicks. Serve breasts whole or, remove from pan, slice on an
angle and fan out on dinner plates. Top stuffed chicken breasts or 
sliced
stuffed breasts with generous spoonfuls of the sauce.





LOW CARB FISH BATTER 

1/4 C. crushed pork rinds 
1 t. dried thyme 
1 t. dried basil 
1/2 t. garlic powder 
1/2 t. lemon pepper 
4 t. blackening seasoning 
4 4-oz. fish filets 
1/2 t. paprika 

Spray Pam on baking sheet to coat. Put pork rinds, and spices in a 
large 
plastic bag. Shake then bake for about 20 minutes at 350F until fish 
flakes 
easily. Cut down on blackening seasoning if too spicy.
    



