Bacon Beef Roll

From genaw.com via Taste of Home Magazine

2 eggs, beaten
1/4 cup low carb ketchup
2 tablespoons Worcestershire sauce
4 ounces cheddar cheese, shredded
1/4 cup onion, chopped fine
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
12 strips bacon

Combine everything except the bacon in a large bowl. Mix well then shape in two 6-inch long log shapes. On a large sheet of wax paper, lay 6 slices of the bacon side by side. Set one of the beef rolls crosswise at one end of the row of bacon strips; roll up, wrapping the meat with the bacon. Very carefully place the first roll in a 9x13" baking pan, lined with heavy foil, with the ends of the bacon under the meat roll. I recommend lifting it with a wide spatula so that it does't break. Repeat with the remaining bacon and meat roll. Bake at 375º 45-50 minutes or until the center of each roll reaches 160º. If the bacon doesn't look browned enough on top, put the beef rolls under the broiler for a minute or two.

Makes 8 servings

Per Serving: 345 Calories; 24g Fat; 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Low Carb Pizza Crust

I got this from my friend Angie's blog (read her original post here)

4 ounces cream cheese, softened
2 eggs
1/4 cup Asiago cheese, shredded (You can use Parmesan too)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese or pizza blend, shredded

In a medium bowl, whisk the cream cheese until smooth and creamy.
Whisk in the eggs until the mixture is well-blended and smooth.
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
Spread the cheese mixture evenly in a 9x13" glass baking dish lined with parchment paper.
Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.
Refrigerate, uncovered, until shortly before serving time. The longer it sits in the fridge, the crispier it gets during the second cooking.
After refrigerating, top with your choice of toppings (I usually use pizza sauce, ground beef, and cheese), and bake at 375 for 15-20 minutes or until toppings are bubbly.

Chicken Lo Mein

From Simple and Delicious Magazine

• 4 ounces uncooked angel hair pasta
• 2 teaspoons cornstarch
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon minced garlic
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons canola oil, divided
• 2 cups fresh broccoli florets (Note: I use frozen stir fry veggies)
  
• 1 cup julienned carrots
• 1/4 cup salted peanuts, finely chopped

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
• In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Drain pasta and set aside.
• Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts. Yield: 4 servings.

Mozzarella Sticks

From Simple and Delicious Magazine

12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce, warmed

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.

In an electric skillet, heat 1/2 in. of oil to 375. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Zesty Calzone

From Simple and Delicious Magazine

1 tube (13.8 oz) refrigerated pizza crust
2 tbsp grated Parmesan cheese
8 thin slices deli ham
8 thin slices hard salami
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped tomato
1 cup (4 oz) shredded part-skim mozzarella cheese

In a greased 15x10x1 in baking pan, pat dough into a 13x8 in rectangle. Sprinkle Parmesan cheese to within 1/2 in of edges.

On half of the dough, layer the ham, salami, onion, green pepper and tomato to within 1 in. of edges. Sprinkle with mozzarella cheese. Fold dough over filling; pinch edges to seal. Cut slits in top.

Bake at 425 for 20-22 minutes or golden brown. Let stand for 10 minutes. Cut into 4 pieces.

(My notes: I served with pizza sauce for dipping.)

Creamy Chicken Rice Soup

From Simple and Delicious Magazine

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tbsp canola oil
1/2 tsp minced garlic
2 cans (14 1/2 oz each) chicken broth
1/3 cup uncooked long grain rice
3/4 tsp dried basil
1/4 tsp pepper
3 tbsp all-purpose flour
1 can (5 oz) evaporated milk
1 pkg (9 oz) frozen diced cooked chicken, thawed

In large saucepan, saute the onion, carrot, and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken, heat through.

Tortellini with Tomato Cream Sauce

From Simple and Delicious Magazine

1 pkg (16 oz) frozen cheese tortellini
1 small onion, chopped
2 tbsp. olive oil
3 garlic cloves, minced
1 can (14 1/2 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 tsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 heavy whipping cream
1/2 cup Parmesan cheese
Additional grated Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until thickened.

Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

Layered Artichoke Cheese Spread

From Simple and Delicious Magazine

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
2 pkg (8 oz each) reduced fat cream cheese
1 envelope ranch salad dressing mix
3 tbsp. minced fresh parsley
Assorted crackers

Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers, and parsley.

Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

Cheesy Crab Dip

1 can crabmeat (I think it's 5 oz)
8 oz. cream cheese (I use 1/3 reduced fat)
1 stick of butter
1 pkg Velveeta cheese (32 oz)

Combine all ingredients and heat in the crockpot. Serve with tortilla chips.

Pepper Jack Mac

From Simple and Delicious Magazine

1 cup uncooked elbow macaroni
2 bacon strips, chopped
1/4 cup chopped onion
1/4 cup sliced mushrooms
1 1/2 tsp. butter
1 tbsp all-purpose flour
1/4 cup plus 2 tbsp chicken broth
1/4 cup plus 2 tbsp 2% milk
3/4 cup shredded pepper jack cheese
1/4 tsp Italian seasoning
Dash salt and pepper

Cook macaroni according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3/4 tsp of drippings.

In the same skillet, saute onion and mushrooms in drippings and butter until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese, Italian seasoning, salt and pepper. Cook and stir over medium heat until the cheese is melted.

Drain macaroni; stir macaroni and bacon into sauce mixture.

(My notes: I think I turned this into a baked casserole by putting it in a pan and topping with breadcrumbs and bake until golden brown.)