Recipes

Archive for the ‘Casseroles’ Category

6 servings Dreamfields rotini pasta (30 carbs)
2 cups heavy whipping cream (0 carbs)
2 cups shredded colby cheese (2 carbs)
2 eggs beaten (0 carbs)
Salt and pepper to taste
Cook pasta according to box directions.
In a sauce pan slowly heat the cream and stir in the grated cheese. Stir often as the cheese melts into the cream. Temper the eggs and add them to the hot cream and cheese mix. Stir well to mix the eggs and not let them curdle.
Place pasta in a casserole dish large enough to leave room for the sauce of cream and cheese.
Pour hot cream and cheese mix over the pasta. Top with more grated cheese.
Bake in a 375 degree oven 30 – 45 minutes until cassrole is set and the cheese is just before turning golden.
32 carbs for the entire casserole. Makes 8 – 10 servings. At 8 servings that is 4 carbs/serving.

6 dreamfeilds lasagne noodles (<5 carbs)
2 chicken breasts thinly sliced (0 carbs)
2 cups heavy cream (0 carbs)
1 stick butter (0 Carbs)
4 cups baby spinach leaves (1 carbs)
1 small onion
Garlic (or garlic powder)
Parsley (or parsley flakes)
Salt and pepper
Olive oil
2 cups ricotta cheese (15 carbs)
2 cups grated mozzerella cheese (2 carbs)
2 eggs, beaten
1/2 cup parmesian cheese (0 carbs)
Prepare lasagne noodles according to package.
In a sautee pan heat olive oil, gently cook the onions and garlic without browning them or the pan. Add the thinly sliced chicken and cook without creating a fond or browning the chicken. Stir in the butter cut into pieces so that it melts quickly. Do not allow the butter to begin to brown. Just let it melt. Add the cream. Simmer, stirring often until the mixture begins to thicken. It may take 10 minutes or more to slowly thicken. Sprinkle in the parsley flakes and salt and pepper to taste.
While the sauce and chicken, place the washed and still damp spinach leaves in a glass dish with a lid and microwave for 4 minutes. The spinach will wilt down and be almost as thin as a sheet of paper on the bottom of your dish. Drain off the water and juices. Only use the spinach and carefull fork it out of the bottom of your dish or it will just create one ball of a mess and won’t spread easily in your lasagne.
Mix ricotta, parmesian and beaten eggs well with a spinkle of garlic powder. Set aside.
When the sauce is thicken begin assembling your lasagne.
The cassrole dish I use is about the width of 3 lasagne noodles, so with a little cream sauce or butter in the bottom of my dish:
layer of 3 noodles
a layer of 1/2 of the chicken and cream sauce
a layer of of the spinach
a layer of 1/2 of the shredded mozzerella
a layer of the ricotta/parmesian mixture
a layer of 3 noodles
topped with last of the chicken and cream sauce
and a final layer of mozzerella
Place in a 375 degree oven. Bake for 30 – 45 minutes until bubbly and hot and the cheese on top is just beginning to become golden.
Allow to sit and cool for 15 minutes or so before serving with a nice green salad. Ken’s steakhouse light northern italian dressing is 1 carb for 2 tbsp. That is a lot.
Total carb count for the casserole: 23 carbs
The casserole made 8 servings (but could actually extend to 10 servings) 2.8 carbs.
A serving with salad and dressing 3.8 carbs.
Under 4 carbs for a delicious meal!
*Taste the cream sauce and make sure it is seasoned to your taste. The salt and pepper and granulated garlic is adjustable to you palatte which is why I didn’t add any measures. We like a fair amount of garlic our italian style foods. I know some people do not. If you leave out the garlic it will a bland dish.

1/2 box Dreamfields low carb pasta
1 cup carb count milk
1/2 c. heavy whipping cream
2 tbsp butter
2 eggs beaten
4 oz cheddar cheese, grated (check the lable some cheddar brands have more carbs than others)
Boil pasta as directed in salt water. Drain.
In a sauce pan over low heat bring the cream and the milk up to a warm temperature. Melt the butter into the milk. Stir in 3/4 of the grated cheese until melted. Temper the beat eggs then add to the milk and cheese mixture. Add a little salt and pepper to taste.
Place drained pasta in a casserole dish and slowly pour over the hot milk/cheese/egg mix. Stir gently to mix well with the pasta. Top with the remaining cheese.
Bake at 375 degrees until set and the cheese topping is bubbly and just beginning to get golden.
The cream, butter and eggs contain 0 carbs. The carb count milk has 3 carbs for one cup. The pasta is 5 digestable carbs per 1/2 cup DRY pasta. I used 3 cups dry pasta @ 30 carbs. The cheddar is <1 carb/1oz. 4 oz is about 1 carb. The casserole dish made 10 servings which works out to be 3.4 carbs per serving that we ate. Not too bad at all for good mac and cheese.
Carbs remain under 5g.

2 cans artichoke hearts in brine (NOT marinated)
1 9oz bag fresh baby spinach
1 brick cream cheese, softened
4 tbsp butter, softened
2 tbsp mayonnaise
6 tbsp milk
1/3 c parmesian cheese
1 sleeve Ritz crackers, crushed
Preheat oven to 350.
In a covered dish, microwave the fresh spinach for 5 minutes. Do not add extra liquid. In a glass covered dish the spinach will sweat and it’s own steam will be enough. There will be little to no liquid.
Drain artichokes well and place in the bottom of a casserole dish.
Using a fork because the spinach will be very hot, layer the spinach on top of the artichokes.
Blend the softened cram cheese and butter together well. Add the mayonnaise. The mix should be smooth enough you can almost whip it. Slowly add the milk until you have a creamy mix.
Add salt and pepper to taste.
Pour over the vegetables in your casserole dish. Sprinkle over top the parmesian cheese.
Top with the crushed Ritz crackers. Add a few dots of butter to keep it moist. Bake until top is lightly browned.

Remove the ends from fresh green beans. Cover with cold water and bring to a boil for about 3 – 5 minutes to retain their bright green color. Pour off water. Sautee with a little butter, lemon juice, salt and pepper.
While hot add 1 small jar pimento peppers, 1 small jar of tiny pearl onions (optional) (in brine not vinegar) and 1 can cream of mushroom soup.
Place in a buttered dish. Top with Durkees french fried onions.
Bake until heated through and bubbly.