lus.cious adjective

1. highly pleasing to the taste or smell

Welcome to Luscious Low Carb! A place where low carb recipes are the only thing on the menu. A place where you'll find incredibly delicious food that's simple to make and legal to eat on your plan.

So come in, take a seat and enjoy your stay!

Thursday, January 13, 2011

Jalapeno Cheeseburger Pie and Greens with Homemade Honey Mustard Vinaigrette

This pie is based on a recipe by LindaSue. Her website is amazing and has lots and lots of recipes and pictures. If you haven't already done so, stop by and check it out!

This pie is sooooo cheesy and hearty and has a kick from the jalapenos. It's very filling and yields 8 large pieces so it's great as leftovers too!

This was the first time I have ever made a vinaigrette, I just made it up as I went and it was delicious! The taste of the mustard goes great with the cheeseburger pie. I had a friend over to eat who is very picky and she loved the salad with the vinaigrette!


Jalapeno Cheeseburger Pie

1  1/2 lbs ground beef
1/4 of a medium onion, chopped
1 cup Muenster cheese, shredded (or you can use Monterey Jack)
1/2 cup sharp cheddar, shredded
1 fresh jalapeno, diced
1 tsp onion powder
3 eggs
3/4 cup mayonnaise
1/2 cup heavy cream
salt and pepper to taste


1. Preheat oven to 350 F
2. Brown ground beef in a large pan, season with onion powder, salt and pepper. Drain off excess grease.
3. Add chopped onion and cook until onion is soft, about 5 minutes, then add in the Muenster cheese. Set aside.
4. In a separate large bowl whisk the eggs, add the mayo and heavy cream and mix very well until completely combined
5. In a large pie pan (I used a 12" round pan) Add the ground beef mixture spread evenly
6. Top with the egg mixture and then add the sharp cheddar
7. Bake in the preheated oven for 30 minutes, or until top is set and golden brown. Slice into 8 pieces and serve.

Pie yields 8 slices with 1.4  Net carbs per slice

Greens with Honey Mustard Vinaigrette 

5 cups Spring mix (or your favorite greens, carb counts will vary)
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tsp (1 packet or 1 drop of liquid) Splenda
pinch of salt


1. In a large bowl, whisk the olive oil and vinegar until combined
2. Add the mustard, Splenda and salt, whisk until completely combined
3. Add greens to bowl and toss, serve immediately

Serves 4 as a side salad or 2 as a main dish salad

The vinaigrette has only trace carbs per serving and it depends what greens you use for the carb count on them but they're usually very low in carbs.


  1. This looks to die for!! I cannot wait to try it!

  2. Thank you! I hope you enjoy it as much as I did!