Ahh, I'm triple-posting! You guys need to post your meals more.
I made a taco casserole--It's in the oven right now. I googled a recipe for a low-carb taco casserole and modified the recipe a little bit.
Keep in mind I don't measure anything, so it's hard for me to give an exact recipe or carb count.
I mixed about half a pack of cream cheese (about 4oz) and a handful of shredded cheddar cheese with a little bit of taco seasoning and then nuked it in the microwave for a few seconds to make it soft (this can be avoided if you use softened cream cheese, mine was straight out of the fridge). Spread it in the bottom of a smallish baking dish. Cook one pound of ground beef in a skillet with some onion, a small can of diced green chiles and some taco seasoning. I didn't drain mine, but you can if you prefer. Pour over the cream cheese/cheese mixture in the bottom of the baking pan and then top with more shredded cheddar cheese. Bake in the oven at 375 until cheese is melted and bubbly.
Be careful with taco seasoning, a lot of the packaged kinds have bad stuff in it. You can look up a recipe for taco seasoning and make your own.
This recipe was adapted from: http://www.food.com/recipe/low-carb-taco-bake-119732
I like to make recipes my own, so I made a few changes like omitting the tomato sauce from the beef and the egg from the spread at the bottom.
I thought the recipe would be okay without the egg and heavy cream because I've made and had dips before that are cream cheese spread in the bottom of a dish and then topped with chili/pizza toppings/etc and then baked. I also didn't really like the idea of the egg.
I have a chicken breast in the toaster oven right now. I think I'm going to cut it up and melt some cheese on top with some salsa (I saw Stephanie doing this and it looked good) along with some green beans.
That sounds really good, Linsy. I'm going to try your taco bake dish - maybe tomorrow after I round up some cream cheese, green chilies and check out the taco seasonings. Thanks for the idea!
Yeah, keep in mind it's REALLY rich! I put mine on a bed of shredded lettuce with sour cream, jalapenos, and salsa. I think it would be too rich to eat by itself.
Linsy posted a delicious-sounding taco bake; I've adapted it for two servings for my dinner. I made the taco bake, used pork rinds as "dippers," and had a romaine salad with Caesar dressing. YUMMY!
Last edited by sandyfanny; 11-01-2010 at 08:07 PM.
I made a thin-crust pizza from Linda's low-carb recipe site. It's REALLY good but I'd steer clear if you're trying to cut out cheese--The whole thing is pretty much made out of cheese! Definitely a treat, not an every day meal.
Ahh, I'm triple-posting! You guys need to post your meals more.
I made a taco casserole--It's in the oven right now. I googled a recipe for a low-carb taco casserole and modified the recipe a little bit.
Keep in mind I don't measure anything, so it's hard for me to give an exact recipe or carb count.
I mixed about half a pack of cream cheese (about 4oz) and a handful of shredded cheddar cheese with a little bit of taco seasoning and then nuked it in the microwave for a few seconds to make it soft (this can be avoided if you use softened cream cheese, mine was straight out of the fridge). Spread it in the bottom of a smallish baking dish. Cook one pound of ground beef in a skillet with some onion, a small can of diced green chiles and some taco seasoning. I didn't drain mine, but you can if you prefer. Pour over the cream cheese/cheese mixture in the bottom of the baking pan and then top with more shredded cheddar cheese. Bake in the oven at 375 until cheese is melted and bubbly.
Be careful with taco seasoning, a lot of the packaged kinds have bad stuff in it. You can look up a recipe for taco seasoning and make your own.
This recipe was adapted from: http://www.food.com/recipe/low-carb-taco-bake-119732
I like to make recipes my own, so I made a few changes like omitting the tomato sauce from the beef and the egg from the spread at the bottom.
I thought the recipe would be okay without the egg and heavy cream because I've made and had dips before that are cream cheese spread in the bottom of a dish and then topped with chili/pizza toppings/etc and then baked. I also didn't really like the idea of the egg.
Did the cream cheese/cheese mixture harden at the bottom? I have an issue with the egg-based crusts tasting too much like egg...so i'd rather do without.
Nope! I knew it wouldn't harden because like I said I've eaten dips before that had cream cheese spread in the bottom (like cream cheese with chili on top and baked, and cream cheese with pizza sauce, cheese and toppings on top then baked). The cream cheese does the exact opposite actually, it gets gooey and yummy. I prefer it that way.
Dying for bread this week...I really don't know why. But I'm making the Oopsie rolls Applebuddy suggested right now. When they cool, I'm making myself a pimento burger, a nice juicy hamburger topped with homemade pimento cheese.
We Southern girls know pimento cheese is awesome on a burger... putting it all in an oopsie roll.
And I'll have a salad with romaine, cumcumber, red onion and homemade honey mustard dressing. And water with a squeeze of lemon.
Last edited by sandyfanny; 11-04-2010 at 06:13 PM.
I hope you enjoy your burger. The oopsie rolls will be soft but as it sits and dries out they become sturdier and sturdier and yet still as soft as bread.
You can also make them more savory by adding seasonings and spices to the eggs instead of splenda and vanilla extract.
Sail7seas and Applebuddy, did I do something wrong? My rolls are very pretty; I browned them lightly - they took 30 minutes. But I split one to make a burger bun - bad plan. They were so thin, they didn't hold the burger at all. So I ate it with a fork...delicious, but not what I had in mind.
So, are you supposed to use two rolls when you want a bun or a sandwich, or did I do something wrong? Oopsie...
