Low Carb Holiday Green Bean Casserole

I cheated a little bit preparing this casserole by using a canned soup. Unfortunately it is not induction friendly this way, but it is certainly acceptable for OWL. It was a very good casserole. I used caramelized onions on top instead of those french fried onions which are breaded and have corn syrup in them.  It was just as good or better than the "traditional" casserole!

Ingredients:

A 16 oz bag of cut frozen green beans, thawed and drained
1 can of Campbell's cream of chicken and mushroom soup (this soup has less carbs than the original cream of mushroom soup)
1 medium onion sliced in strips
4 oz can of mushrooms, drained
1 tsp olive oil


Directions:

1. Preheat the oven to 350 F
2. Mix the thawed and drained green beans with the mushrooms, and the soup. Pour into a small casserole dish.
3. In a small pan add the olive oil and onions and cook on medium heat for 15 minutes stirring constantly until caramelized.
4. Top the casserole with the caramelized onions and bake for 20 minutes until hot and bubbly.


*TIPS*

I don't normally use canned soup but I made an exception for Thanksgiving and it was still low carb and much healthier than the original.


This recipe yields 8 servings

5.96 Net carbs per serving

Comforting Ground Beef and Cabbage Casserole

This recipe is based on a post at LowCarbFriends.com by a wonderful girl named Jenn. I made some changes to suit my tastes and what I had on hand. It's a really good casserole and it makes alot! It's also great as leftovers the next day.

Ingredients:

2 pounds ground beef

1/4 small onion chopped

1/2 small head of cabbage shredded

1.5 cups Heinz reduced sugar ketchup

2 cups cheddar cheese shredded

2 tsp garlic powder

2 tsp onion powder

salt and pepper to taste

Directions:

1. Brown ground beef in a pan until cooked through. Drain

2. Add onion, garlic powder, and onion powder. Cook for 5 minutes

3. Remove from pan and set aside.

4. Add cabbage to pan and saute until soft

5. In a large bowl, mix ground beef mixture, cabbage, low carb ketchup, and 1 cup of cheddar cheese.

6. Spread in a 9x13 pan and top with remaining 1 cup of cheese.

7. Bake at 350 F for 25 minutes until hot and bubbly.

This recipe yields 9 large servings at 5.25 Net carbs each.

Three Cheese Enchilada Bake

I had been in the mood for comfort food and I sure found it in this super cheesy Mexican bake. Perfect for the chilly weather ahead. Enjoy!

Ingredients:

1.5 lbs ground beef

2 tbsp chopped onion

2 tbsp chopped bell pepper

1 14 oz can Hatch 5 pepper enchilada sauce

1 8 oz pckg of cream cheese

1 egg

1 1/2 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp chili powder

1 cup muenster cheese shredded

1/2 cup cheddar cheese shredded

salt and pepper to taste

Directions:

1. Brown ground beef in a pan until cooked. Drain

2. Add 1 tsp garlic powder, onion powder, cumin, chili powder, salt and pepper to taste and cook for 5 minutes.

3. Add chopped onion and pepper and cook until soft about another 5 minutes.

4. Add the can of enchilada sauce and simmer until heated through.

5. In a separate bowl combine the cream cheese, egg and the remaining 1/2 tsp of garlic powder.

6. In an 8x8 pan layer ground beef mixture, cream cheese mixture, and cheeses until you run out and finishing with the cheese.

7. Bake at 350 F for 25 minutes until cheese is melted and bubbly.

*** I used the Hatch 5 pepper enchilada sauce because it had no added sugars and it had delicious flavor! Please feel free to use another brand of enchilada sauce or even make your own.

The sauce has 3 g net carb per 1/4 cup. The entire can adds 21 carbs to the recipe.

This recipe yields 9 medium servings or 6 large servings.

Net carbs per slice if cut into 9 pieces:  4.28

Net carbs per slice if cut into 6 pieces:  6.42