Carb Overload :( And a Yummy Recipe

I've been in a classroom for the past two days, work-related training class.  Meals were included but...very high carb so my diet took a dive unfortunately.  Need to get back on track!  Came across this great recipe that I can't wait to try out :) 

Enjoy!!!
Christine

Spinach Ricotta Casserole
Recipe from George Stella’s Still Livin’ Low Carb Cookbook 

SHOPPING LIST
Cooking oil spray
16 ounces frozen chopped spinach, thawed and well drained
1 1⁄2 cups ricotta cheese
1⁄2 cup shredded mozzarella cheese
1⁄4 cup grated Parmesan cheese
6 large eggs, beaten until frothy
1 teaspoon Dijon mustard
1⁄2 teaspoon Italian seasoning
1⁄4 teaspoon garlic powder
1⁄4 teaspoon kosher salt
1⁄8 teaspoon black pepper

1. Preheat the oven to 350°F. Spray a 1 1⁄2 quart casserole dish with cooking oil and layer the bottom evenly with the drained spinach.

2. In a bowl, mix the remaining ingredients until combined. Pour mixture into the spinach lined dish.

3. Bake for 35 to 40 minutes, until slightly browned around the edges and center is firm to touch. Serve warm, garnished with fresh basil and diced tomatoes, if desired.

Calories:105 | Fat:6g |Protein:9.5g |Fiber: 1g |Net Carbs: 2.5g

Too good not to share!!

This looks so good!! Warning--fat content is high, so if you're watching your fat grams this is not for you.
It is low carb though!  I can't wait to try out this recipe.

Vanilla Cheesecake Mousse

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
8 ounces (227g)  full fat cream cheese, preferably warmed	777	77.3	13.7	8.8	0	0	8.8
1/2 cup (100g)  'Swerve' or other sugar equivalent ( Buy Now)	0	0	0	100	0	100	0
1 dash (0g)  salt	0	0	0	0	0	0	0
1 tsp (4g)  vanilla extract	11.54	0	0	.5	0	0	0.5
1/2 cup (119g)  cream, heavy whipping	410.5	44	2.5	3.5	0	0	3.5
Totals (of 6 Servings):	1199.04	121.3g	16.2g	112.8g	0g	100g	12.8g
Per Serving:	199.84	20.22g	2.7g	18.8g	0g	16.67g	2.13g *

Method:

1. Add the first 4 ingredients to a food processor. If you don't have one, you can do this with a whisk and a bowl.
2. Turn on the food processor.
3. With the processor running, add the cream in a medium-slow and deliberate steady stream. This will "whip" the cream with the cream cheese. This will add air and will result in something like a cheesecake "mousse", once it chills.
4. Portion into cups and eat when chilled!

Finally! Low Carb Taco Salad!

I love to eat at Mexican Restaurants and order the taco salad. The only problem is I dread how many carbs are in that taco bowl!  Here's a great recipe to try out...I'm including the salad recipe with it but of course you can do whatever you want for your salad. The main thing is to make this cheddar bowl instead of using a flour based one.   Enjoy!!

Cheddar Cheese Bowls!

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1/2 lb (227g)  cheddar cheese, grated	902.43	74.36	56	2.75	0	0	2.75
Totals (of 2 Servings):	902.43	74.36g	56g	2.75g	0g	0g	2.75g
Per Serving:	451.22	37.18g	28g	1.38g	0g	0g	1.38g *

Method:

1. Heat a large non-stick sauté pan over medium heat.
2. Evenly sprinkle your grated cheese around the base of the pan.
3. Depending on the size of your pan, you may need to occasionally adjust the pan over the burner, to ensure that it cooks evenly (this means moving the pan around the burner ... one side may cook quickly, so move the side that ISN'T cooking quickly over the center of the burner to catch it up, etc.)
4. Continue to cook over low-medium heat. The cheese will melt and melt together. It will eventually begin to fry and darken. Once the cheese has a firm "crispy" look to it, but before it burns, pry it out with a heat resistant plastic spatula and IMMEDIATELY drape it over an upside-down bowl. It should form to the shape of the bowl and quickly begin to harden.
5. Allow it to rest for a few minutes, or until it's sufficiently chilled.
6. Repeat the process to make more cheese bowls!

Salad	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1 lb (454g)  ground beef	1153	90.8	77.18	0	0	0	0
2 tsp (4g)  cumin seed, ground	15	.88	0	1.76	.44	0	1.32
1 tsp (2g)  coriander seed, ground	5.96	.36	.24	1.1	.84	0	0.26
1 small (74g)  red bell pepper, seeded and diced	22.94	0	.74	4.44	1.48	0	2.96
2 each (6g)  garlic cloves, minced	8	0	0	2	0	0	2
1 each (6.67g)  jalepeno chillies, seeds removed and finely diced	2	.04	.09	.4	.19	0	0.21
1 (15-ounce) can (425g)  black soy beans, drained and washed ( Buy Now)	420	21	38.5	28	24.5	0	3.5
4 each (454g)  cheddar cheese bowls (recipe)	1804.86	148.72	112	5.5	0	0	5.5
4 cup (288g)  iceberg lettuce, shredded	40	0	4	8	4	0	4
1/2 cup (113.5g)  salsa mexicana (recipe)	32.79	.08	1.58	8.48	1.68	1	5.8
1/2 lb (227g)  cheddar cheese, grated	902.43	74.36	56	2.75	0	0	2.75
1 whole (136g)  avocado, peeled, quartered and sliced	227	21	3	12	9	0	3
salt and fresh cracked pepper, to taste	0	0	0	0	0	0	0
Dressing	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
3/4 cup (172.5g)  sour cream	333	33.75	3.75	6	0	0	6
2 tbsp (30.5g)  lime juice, freshly squeezed	7.63	0	.13	2.63	.13	0	2.5
2 tsp (4g)  cumin seed, ground	15	.88	0	1.76	.44	0	1.32
1 tsp (2g)  coriander seed, ground	5.96	.36	.24	1.1	.84	0	0.26
salt and fresh cracked pepper, to taste	0	0	0	0	0	0	0
Totals (of 4 Servings):	4995.57	392.23g	297.45g	85.92g	43.54g	1g	41.38g
Per Serving:	1248.89	98.06g	74.36g	21.48g	10.89g	0.25g	10.35g *

Method:

1. In a large non-stick sauté pan, brown the ground beef with a little salt and pepper.
2. When it is nicely broken up and mostly brown, add the spices, peppers, garlic, jalepeno and black soy beans. Stir and cover. Place on low and allow simmering for about 15 minutes.
3. While the beef is simmering, make your dressing. Combine all ingredients and taste. Adjust seasoning with salt and pepper.
4. Fill your cheddar bowls with shredded iceberg lettuce.
5. Drizzle a healthy amount of dressing on the lettuce.
6. After roughly 15 minutes, place 1/4 of the hot beef mixture on each of the salads.
7. Top the salad with salsa, grated cheese and sliced avocado. Serve!

Salmon Patties, yum!

I found this great recipe for Salmon Cakes today. I've made tuna patties in the past , using saltine crackers. I'm wondering if this would work for tuna also.  I like that this asks for fresh salmon (although it costs more). Canned salmon is less expensive but I usually find some stray bones in there, not sure about everyone else?

Definitely an interesting usage of Pork Rinds! These would also taste cook served on buns.  You could use the bread recipe I had posted before but shape them into buns before cooking :)

Happy Eating!!

Salmon Cakes

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1 cup (112g)  pork rind crumbs	640	36	64	0	0	0	0
1 1/2 lbs (681g)  fresh salmon	1273.47	81.72	136.2	0	0	0	0
1 large (50g)  egg	72	5	6.5	.5	0	0	0.5
1/4 cup (56.68g)  mayonnaise (recipe)	375.28	241.72	1.2	.38	.02	0	0.36
1/4 cup (28.4g)  real bacon bits	100	6	12	0	0	0	0
2 each (6g)  garlic cloves, minced	8	0	0	2	0	0	2
1 tsp (2g)  paprika	6.74	.3	.35	1.31	.86	0	0.45
1/2 tsp (1g)  cayenne pepper, ground	2.84	.17	.17	.5	.17	0	0.33
2 tsp (2g)  fresh thyme, chopped	2.02	.04	.12	.48	.28	0	0.2
2 tbsp (30.5g)  lemon juice, freshly squeezed	7.63	0	.13	2.63	.13	0	2.5
1/2 cup (108g)  oil for frying (a bacon fat/butter combo would be perfect!)	955	108	0	0	0	0	0
Totals (of 4 Servings):	3442.98	478.95g	220.67g	7.8g	1.46g	0g	6.34g
Per Serving:	860.75	119.74g	55.17g	1.95g	0.37g	0g	1.59g *

Method:

1. If you haven't made your rind crumbs, use a 4-oz bag of pork rinds and place them in a food processor to make crumbs. They don't need to be super fine and a few chunks are ok. TOO fine and they become almost like a greasy paste and they lose their absorption powers. 1 bag should make about 1 cup of crumbs. Place half the crumbs in a pie tin, or a wide mouthed bowl (you will dredge the patties in this mixture at a later step). Place the other half in a mixing bowl.
2. Cut your salmon in half. Place about half of your salmon in the food processor with the egg. Puree until it is a paste. Add the paste to the mixing bowl, with the rind crumbs.
3. Cut your other half of the salmon into 1/4 to 1/2-inch cubes. Add these cubes to the mixing bowl.
4. Add your mayonnaise, bacon bits, garlic, thyme, paprika, cayenne and lemon juice to the bowl. Mix well.
5. Form about 8 even patties from the mixture.
6. Dredge each pattie in the remaining rind crumb mixture. Not a lot will stick, but it's enough to give a fine and consistent appearance to the final patties. If you want more to stick for a thicker crust, you can optionally dip each pattie into an egg wash mixture (1 egg to 2 tbsp water, whisked) and then into more rind crumbs.
7. In a large sauté pan or a skillet, heat up your oil. Because we're using pork rinds and a little bacon, using lard or bacon fat seems like a nice way to go. I also like the taste of butter and feel that would make a nice flavor as well. Just don't burn the butter. If you do use butter, use a blend with another fat and start with the other fat. When the fat begins to ripple in the pan, add your patties and bits of fresh butter to the oil, all at the same time. This will help keep the butter from burning and will give a nice buttery flavor to the cakes.
8. Cook the patties until golden brown on one side, then flip them over and finish cooking. When they are cooked through, place them on a paper towel in a warm place. Serve when they're all cooked and ready! Ketchup is highly recommended!