1/2 cup fresh breadcrumbs (about 1 ounce) (I used 1 slice of low carb bread-my favorite is Sara Lee Healthy Multi-grain= 6 net carbs/slice)
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided (Heinz makes a reduced sugar ketchup)
3 ounces white cheddar cheese, diced (I used 4 oz. of colby jack cheese cubes and cut the cubes in half).
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
Preheat oven to 425°. Toast bread crumbs in a skillet over medium-high heat for 3 minutes or until browned, stirring frequently.
Heat a large skillet over medium-high heat and coat with with cooking spray. Saute onion and garlic for 3 minutes.
Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients in a bowl. Shape mixture into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray. Spread 2 teaspoons ketchup over each.
Bake for 25 minutes or until done.
You can bake these as small 4×2 loaves or just cook as 1 full loaf in a 6×9 greased loaf dish. If you prepare as 1 full loaf instead of minis-then bake at 425 for 45 minutes.
This goes great with “mock” garlic mashed potatoes (http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html) and a side of green beans.
4oz shredded cheddar cheese or colby jack cheese (reduced fat)
1/3 pack of reduced fat cream cheese (approx. 2-3 oz.)
(makes approx. 32 balls at about 1.5 net carbs each)
Preheat the oven to 375. Put all ingredients together in a large mixing bowl, and mix thoroughly-with hands. Cover baking sheet with foil (for easier clean up). Roll into small balls, place on baking sheet approx. 1/2 inch apart and bake at 375 until golden brown. Place on paper towels to absorb excess grease.
TIP: try dipping in creamy spinach dip or ranch dressing. Trader Joe’s has one of the cheaper prices for almond flour/meal. You can purchase preservative free sausage such as Swaggerty’s (a local company from Kodak, TN!!) or Jimmy Dean at Kroger.
A fantastic casserole dish, full of flavor, and it even includes one of my favorite SUPERFOODS=Spinach! Recipe has been slightly modified from its original. Recipe credits and photos can be found on: http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html
Recipe type: side dish
Serves: 7 cups
5½ cups cooked spaghetti squash (from about 2 small)
1 tbsp butter
1 tbsp olive oil
¼ cup minced onion
3 heaping tbsp. of almond flour
2 cups unsweet almond milk or Carbmaster milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper, to taste
4 cups (about 4 oz) baby spinach
⅛ cup grated parmesan
Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour (or you can cut in ½, place in microwave for 5 mins, then place in oven for about 45 mins. to cut down on bake time). After baking the squash is a darker yellow and shell feels soft- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes
I made a few slight modifications from the original post to reduce the carbohydrate count. It was fabulous pared with grilled pork chops and a salad for dinner. When I reheated left-overs, it drew attention to my office...it's that tasty! Maybe a great alternative for those that once enjoyed cheesy pasta too! I think you could easily throw in some cooked ground beef or diced up sausage pieces (along with the spinach, just before baking) and make this a full meal instead of just a side item.