Thanks SSC they sound delicious~

1 egg
2 T coconut flour (or almond flour, So I’m told. I’ve never tried it this way.)
1/4 tsp baking soda
1/4 tsp cream of tartar
1 T water (or heavy cream or whatever)
1 T melted butter

Mix the dry. Mix the wet. Mix the dry and wet. Smoosh into a greased, microwave-save container of your choice. Microwave for 60-90 seconds (depending on your container.) Let it cool a bit.


http://ketoincognito.wordpress.com/2014/04/15/and-alison-said-let-there-be-bread-and-then-there-was-bread-and-it-was-good/

Candice’s Low-Carb Grilled Cheese Sandwich
Ingredients:
1 Tablespoon unsalted butter (plus 1-3 teaspoons for frying)
2 Tablespoons water
2 large eggs
2 Tablespoons Coconut Flour
1/2 teaspoon baking powder
dash of salt
dash of garlic powder (optional)
1 oz cheddar cheese, cut in thin slice/slices(or whatever cheese you want to use)

Instructions:

Melt 1 Tablespoon butter in microwave. Mix in your water and eggs using a fork. Add coconut flour, baking powder, salt, and garlic salt(if using). Mix until completely smooth. Pour into a small square plastic, microwave safe, dish. Cook on high in microwave for about 2 minutes, until fully cooked.
Let cool a few minutes then flip out and slice length wise in half.

Melt 1-3 teaspoons of butter in a frying pan. when half is melted I kind of dip the bottom slice of ‘bread’ in it then place on counter for a second. Then when rest of butter is melted I place top of bread face down, layer on cheese, then place top other slice on (butter dipped side facing up). Fry until golden brown and cheese is melted.

Primal Pepperoni Chicken Rolls
Serves 4

2 cups fresh spinach leaves
20 slices pepperoni sausage (or any other Italian style meat you like)
1 cup shredded mozzarella cheese
4 skinless, boneless chicken breast halves – pounded to 1/4 in thickness
1 pinch ground black pepper
Garlic powder
Italian seasoning
Salt and pepper to taste
Pasta/Tomato sauce
1/4 cup almond flour
1/4 Parmesan cheese
Olive oil (for cooking)
Instructions
Preheat the oven to 350 degrees F (190 degrees C).
Mix almond flour, Parmesan cheese, garlic powder and italian seasoning (to taste) in a bowl and set aside
Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
Place 4 to 5 slices pepperoni, a layer of spinach, 1/4 cheese, and a tablespoon of pasta sauce on each breast. Roll up breasts and fasten with toothpicks.
“Roll” each chicken roll in the flour/parm mixture to light coat.
Brown chicken rolls in olive oil (5 to 10 min on each side)
Place chicken in a baking dish. Stir together some spinach (break with hand), pasta sauce, Parm and a little more mozzarella cheese if desired and pour over the top of the chicken
Bake uncovered for 30-35 minutes in the preheated oven
Notes

BUTTER PECAN POUND CAKE
This Loaf Cake is Loaded with Nutty Goodness



Prep Time 15 min / Cook Time 60 min / Serves 16


Nonstick cooking spray
3⁄4 cup butter, softened
6 large eggs, beaten until frothy
6 ounces cream cheese, softened
1+1⁄2 teaspoons vanilla extract
1+1⁄2 teaspoons lemon juice
2+1⁄2 cups almond flour
1+1⁄4 cups sugar substitute
2 teaspoons baking powder
1⁄2 cup chopped pecans

1. Line a 9x5-inch loaf pan with parchment paper and spray paper with nonstick cooking spray.

2. Place rack in the center position and preheat oven to 325°.

3. With an electric mixer on high speed, whip together the butter and cream cheese. Add the eggs, vanilla extract, and lemon juice, and blend until smooth, about 1 minute

4. Add all remaining ingredients and mix by hand until all is combined and a batter is formed.

5. Pour the batter into the prepared pan and bake 1 hour, or until the top starts to brown and a toothpick stuck into the center of the cake comes out clean. Let cool at least 10 minutes before removing from pan and slicing into 8 thick pieces. Cut each piece in half again to make 16 portions.
2.5 carbs per slice but 7 fiber so this is a gimme snack

Zucchini Pizza Poppers

1/3 cup Parmesan cheese
3 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp salt
1 cup shredded zucchini
2 eggs
1/4 cup sugarfree marinara sauce
1/4 cup diced bell pepper
1 oz diced pepperoni

In a medium bowl, combine Parmesan cheese, coconut flour, baking powder and salt. Stir in shredded zucchini, eggs and marinara sauce. Finely dice the bell pepper and pepperoni. Stir these into the batter. Spoon batter into the wells of the pop machine, rounding the tops. Close and bake 6-7 minutes. Makes 20-22 pops. If using a muffin tin, bake approximately 25 minutes at 350. (I haven't tried the oven, so watch for browning)

Bacon Extravaganza Deep Dish Pizza
Crust:
1.5 cups cooked chicken breast
1.5 cups low-moisture shredded mozzarella cheese
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
Toppings:
4 slices chopped Canadian Bacon
6 slices cooked, crumbled, peppered Bacon
6 slices cooked, crumbled, regular, crispy Bacon
1/4 cup chopped sweet yellow onion
1/4 cup chopped green onion
1/4 cup red sauce
2 cups mozzarella cheese
Preheat oven to 375 degrees Fahrenheit.
Process chicken and cheese together in a blender, food processor or Ninja. Mixture will resemble a meal/thick, dense crumb consistency. Place parchment paper in the bottom of a 10-11″ springform cheesecake pan (there will be some overlap. Remove excess from below the pan after pan seals parchment in place). Firmly press chicken/cheese mixture into springform pan. Top with parsley, basil, onion and garlic powder. Bake for 20 minutes.
Top with sauce, cheese, and rest of toppings. Bake for 25 more minutes. Let cool for five minutes in pan. Carefully open springform pan. Slice and serve.

Easy Blueberry Cobbler
3 cups blueberries
1 tablespoon lemon juice
¼ teaspoon xanthan gum
⅔ cup almond flour
⅓ cup coconut flour
1 cup granular sugar alternative (I used 24 packets)
1 egg, beaten
6 tablespoons butter, melted

Pour berries into greased 9″x9″ pan. Sprinkle with lemon juice and xanthan gum. Stir almond flour, coconut flour, sweetener and egg until mixture resembles coarse meal. Sprinkle dry mixture over berries. Drizzle melted butter over topping. Bake at 350 degrees for 25 minutes or until top is browned.

Makes 9 servings
Net carbs per serving: 8g

5-6 Small Boneless Chicken Breasts
2 Large Eggs, Beaten
1 Cup Crushed Pork Rinds
1/2 Cup Almond Flour
1/3 Cup Parmesan Cheese
2 Tbsp. Olive Oil
1 Tbsp. Coconut Oil
1 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper
SWEET & SOUR SAUCE:

1/2 Cup Erythritol
1/2 Cup Rice Vinegar
4 Tbsp. Reduced Sugar Ketchup
1 Tbsp. Soy Sauce
1 tsp. Garlic Powder
THE STOVETOP [METHOD 1]

1. Cube chicken into ~1″ chunks.

2. In a food processor, combine pork rinds, parmesan cheese, and almond flour. Grind until a meal-like substance is formed. Then, coat the chicken in the pork rind mixture and set on a plate.

3. Heat the oils in a cast iron skillet over medium heat. Once hot, add the chicken in (in small batches) and cook.

4. In the meantime, combine all the sauce ingredients into a saucepan and whisk while it boils down.

5. Once the chicken is cooked, remove from the pan and continue cooking the rest of your batches.


6. In a bowl, pour the sauce over the chicken and mix together to coat

SweetSourChicken
THE OVEN [METHOD 2]

1. Preheat your oven to 325F.

2. Get your chicken breasts ready. If they are thick, pound them thin. You’re looking for about 1/2 – 3/4 inch thickness. I started with 6 and had to separate one of the breasts into 2 pieces. Slice the chicken breasts into cubes. Try to be as uniform as possible, but it doesn’t matter too much.

3. Fill up a Ziploc bag about half way with pork rinds. Add your salt and pepper. I add about 1 tsp. of each.

4. Crush them with a rolling pin well (you want a crumbly texture with only a few larger pieces, your pork rinds should be more crushed than mine). Add your almond flour and parmesan cheese and shake well. Make sure you’re using a fine almond flour. Bob’s Red Mill’s won’t give the texture needed for this, as it’s grainy. I use Honeyville Blanched Almond Flour, which is fantastic for baking treats as well – giving a realistic flavor and texture closer to all purpose flour.

5. Put your pork rinds into 1 bowl, and your 2 eggs into another bowl. Beat your eggs until they’re thoroughly scrambled.

20131220_175726
6. In a large pan, heat 1 Tbsp. Coconut Oil and 1 Tbsp. Olive Oil on high heat.

7. Dip your chicken breast into the egg and then into the pork rinds and almond flour mixture. Add them to the pan to fry. Don’t worry if your chicken isn’t completely coated. The sauce will help with that and give a nice balance. You don’t want to fully cook them here, you only want to partially fry them so they have a crispy outside.

8. When they’re finished frying, add them to a baking pan. I had to fry 3 different batches of chicken, so don’t worry if you can’t fit it all into 1 pan. We’ll be cooking these in the oven.

9. Let’s get to work on the sauce. Add 4 Tbsp. reduced sugar ketchup, 1/2 Cup Rice Vinegar, 1/2 Cup Erythritol, 1 Tbsp. Soy Sauce, and 1 tsp. Garlic powder.

10. Mix the sauce well until it becomes thick.

11. Pour the sauce over the chicken, distributing it the best you can.

12. Mix the chicken into the sauce so that every piece is covered.

13. We want to put this in the oven for 60 minutes total, but flip each piece of chicken every 15 minutes. After 15 minutes your chicken should look like this.

14. 30 minutes in, we need to flip the chicken again, the sauce should start to be reducing and the chicken starting to let out its natural juice. You’ll see a divide in the sauce with the chicken juice on the top. Mix it in well.

15. 45 minutes in, you should start to see the sauce start to harden up a bit, coating each piece of chicken well. Flip the chicken one last time and return it to the oven for 15 more minutes.

16. Once the 60 minutes is finished, the sauce should be reduced down into a thicker and more dippable consistency.

17. Serve up and enjoy! I personally don’t mix the chicken at the end of the 60 minutes. Just spoon it straight onto a plate with broccoli or cauliflower fried rice, adding some more sauce on top.

Low Carb Chocolate Blueberry Bites Recipe:
Chocolate
¼ cup of melted extra virgin coconut oil (I like the Nutiva brand)
2 tbsp of unsweetened cocoa
1 tbsp of sweetener of your choice, preferably liquid (Raw Honey, Stevia, I used Xylitol…)
Blueberry Cream
2 tbsp of blueberries (if frozen, let them thaw a little)
2 tbsp of coconut cream (refrigerate your coconut milk, and use the cream that rises to the top)
Dash of lemon juice (optional but it adds a nice kick)
Instructions:
Mix the chocolate ingredients together.
Pour about two thirds into a chocolate mold. *If you don’t have a chocolate mold use a Tupperware container.
Blend the Blueberry Cream together.
Drop a little bit of the cream into each chocolate mold.
Pour the remainder of the chocolate over the chocolate filled goodies.
Freeze.
Devour when the chocolate is frozen. About 15 minutes.

Low Carb Taco Pie
adapted from All Day I Dream About Food

1 cup chopped bell pepper (I used a mixture of yellow and green)
1 small onion, chopped
1 lb. ground beef or turkey
3 tbs. homemade taco seasoning (or 1/2 packet)
3/4 cup tomato sauce or water
6 eggs
1 cup coconut milk
3 minced garlic cloves
salt & pepper
1 cup shredded cheddar

Preheat oven to 350 and grease a pie plate.

Saute pepper and onion in a little olive oil until soft. Add ground meat and cook until no longer pink, breaking up with a wooden spoon.

Add tomato sauce and seasoning and reduce heat, simmering until the mixture has thickened up. Stir occasionally.

While meat mixture is reducing, combine eggs, coconut milk, garlic and salt and pepper in a bowl. Stir with a whisk.

Spread meat mixture over the pie plate, then pour egg mixture on top. Sprinkle with cheese. Bake at 350 for 30 minutes or until the center is set.

Seared Scallops with Pancetta and Brussels Sprouts

Ingredients

2 tablespoons olive oil, divided
¼ pound pancetta, cut into ½-inch cubes
1 medium shallot, thinly sliced (about 1/4 cup)
1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
Kosher salt and freshly ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon unsalted butter
12 large scallops
Procedures

1
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

2
Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

This I must try~ sounds so good, maybe it will perk up my appetite:)

Grain Free Taco Shells (Naturally Low Carb)
Ingredients

12 round slices provolone cheese
Garlic Powder, to taste
Chili Powder, to taste
Instructions

Preheat oven to 375 F.
Place two slices of cheese flat, but overlap slightly on a baking sheet lined with parchment paper. Repeat with the remaining slices of cheese (I use two cookie sheets, with each "shell" on it's own small piece of parchment paper--just make sure the parchment paper isn't over top of the cheese)
Sprinkle, lightly and evenly with garlic powder and chili powder.
Bake for 9-11 minutes or until golden brown.
Immediately pick up each piece of parchment paper and place over the edge of a parchment paper (or foil lined) loaf pan to cool (see image below--this must be done quickly before the cheese hardens. This step is done AFTER the cheese has baked.)

For the cake filling:
2 C. heavy whipping cream
2 egg whites (whipped to soft peaks)
3/4 C. (plus 2 TBS.) low-carb powdered sweetener
4 oz. full fat cream cheese (soft)
2 C. fresh strawberries (chopped)

For the crust and topping:
2 C. almond 'meal'
3 TBS. butter (soft; room temp.)
3 TBS. low-carb powdered sweetener

Directions:

1. Clean and chop the strawberries into small chunks, then soak in 2 TBS. sweetener for 1 hr. Preheat oven to 350 degrees F. Spray grease an 8" X 8" cake pan. Mix together the crust/topping ingredients. Press 1 1/2 C. into bottom of pan and bake for about 12-15 minutes (or until slightly golden brown.) Remove from oven and allow to cool.

2. Whip the cream to soft peaks, then slowly add in the cream cheese and sweetener. Mix well. Blend in the strawberries and mix well. Then fold in the whipped egg whites until well incorporated.

3. Spoon filling onto the crust and smooth evenly. Then sprinkle with the remaining topping. Cover with plastic wrap and freeze for 3 hrs. or overnight.

4. Remove from freezer and slice into squares with a sharp knife. (To make it easier to slice, I dip the knife in a glass of warm water and wipe it off--with each cut.)

5. Allow the squares to rest on their serving plates for about an hr. before eating. These are best when they're served semi-frozen (but not fully thawed.) Makes 9 squares.

Peanut Butter Cheesecake

Ingredients
1 package cream cheese
2 servings no sugar added peanut butter (4 tbsp or 64 grams)
1/2 cup sugar equivalent
1 tsp vanilla
1 egg
Toppings
28 grams peanuts crushed
1 tbsp peanut butter
1 tsp coconut oil
1 sugar free hershey's chocolate
1 tsp coconut oil
Instructions
Soften cream cheese in microwave.
Combine all of the ingredients with an electric mixer.
Pour over a chocolate crust or go crustless for less carbs.
Bake at 300 degrees for 25-30 mins.
Drizzle peanut butter and chocolate over the top along with crushed peanuts.
Let chill for 4 hours and cut into bars.

Almond Flour Low Carb Cupcakes



Minutes to Prepare: 15
Minutes to Cook: 20
Number of Servings: 12

Ingredients

2 cups almond flour

2 tspn baking powder

1/4 tspn salt

1/2 cup butter, melted

4 eggs

1/4 cup water

1/4 cup erthyritol (or sugar substitute of your choice)

1 tspns vanilla extract



Directions

Preheat the oven to 350F degrees.
Mix the almond flour, baking soda and salt together.
In another bowl mix the butter, water, eggs, erythriol, red food color and vanilla extract.
Combine the wet and dry ingredients together, and stir well.
Pour the mixture into muffin liners in a muffin tin.
Bake for 20 to 23 minutes until firm.
Frost with fave LC topping.

2 unripe Avocados

2 Eggs

1-2 cups Almond Flour (enough to coat the fries)

1 tsp Celtic Sea Salt (more or less depending on how salty you like your fries)

Toppings, optional:

freshly squeezed Lime Juice

Cilantro Dressing (I chose Trader Joe’s Cilantro Salad Dressing)

Bake: Preheat oven to 450 degrees and bake for 20 mins, then broil for 2 mins.

Fry: Heat up oil (I chose olive) in a pan and cooked on High for about 3-5 mins each side, depending on the size of the fry.

HEALTHIFIED” CHEETOS
3 egg whites
1/8 tsp cream of tartar
1/2 cup freshly shredded cheddar cheese (frozen)
Parmesan cheese (if desired)

Preheat oven to 300 degrees. Put the frozen cheese in a food processor/blender and chop, until it’s in tiny little pieces.

In a mixing bowl, whip the whites with cream of tartar until VERY stiff peaks form. Sprinkle the chopped cheese, on top of the egg whites. Then, with a rubber spatula, fold the cheese into the egg whites, VERY CAREFULLY, being careful not to disturb the fluffy whites, but thoroughly spread the cheese, throughout.

Carefully place the mixture into a large Ziplock baggie, cut a ½ inch hole in the corner of baggie. Gently squeeze onto cookie sheet in CHEETO-like shapes. I would suggest using a sheet of parchment baking paper, to line your pan, but if you don’t…grease the pan. Lightly sprinkle grated parmesan cheese, on top of each puff.

Bake at 300 degrees, for 20-30 minutes. The longer you can bake them (without them getting too brown), the crispier they will be. For even crispier puffs, turn off the oven, and leave them in the oven for at least 30-minutes. Store in a tightly sealed, air-tight container. 0 carbs

Simple Cabbage Enchiladas


Ingredients:
1 head of cabbage
Shredded Chicken (I used leftovers from a rotisserie chicken we had)
1 cup chicken broth
1 cup sour cream
2 (4 ounce) cans of chopped green chiles
Fresh cilantro
Salt & pepper (to taste)
shredded cheese (optional)

For the Sauce:
Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles, heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken. Season with salt and pepper.

For the Enchiladas:
Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling. This helped a ton. Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.

Mix the shredded chicken with chopped fresh cilantro and shredded cheese (optional). I also seasoned well with salt & pepper.

Spread the enchilada sauce in the bottom of an 8×8 baking dish. Then take your cabbage leaves and place the chicken mixture inside of them and roll up. Place each cabbage roll in the baking dish. Once done, pour the rest of the enchilada sauce over them. I also topped with shredded cheese.

Bake at 350° for about 20 to 30 minutes.

Cheesy Baked Cauiflower Tots
(Makes 24 small Cauliflower Tots;

Ingredients:
1/2 large head caulflower, coarsely chopped
1/3 cup reduced-fat sharp cheddar
1/4 cup coarsely grated Parmesan cheese
2 T almond flour
1/2 tsp. Vege-Sal (or a slightly smaller amount of salt)
1/2 tsp. Spike Seasoning (Probably optional, but it does add flavor. You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
fresh-ground black pepper to taste
1 egg

Instructions:
Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.

Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.) Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.

Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful not to over process so you don't end up with cauliflower puree!) If there is any water in the food processor bowl, drain the cauliflower again in the colander.

Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, Vege-Sal or salt, Spike Seasoning (if using), and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg. (You might be tempted to add another egg, but don't. You'll be surprised how well this sticks together.)

Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.

Low Carb Pumpkin Cookies

Ingredients
1/2 - 3/4 cups pumpkin puree
2 tsp coconut oil
2 eggs
1/2 tsp vanilla extract
1 tbsp coconut flour
1 tsp ground cinnamon
1 cup unsweetened shredded coconut
Instructions
Preheat oven to 350 degrees
Grease with butter or line baking sheet with parchment paper
In a bowl, whisk pumpkin, oil, eggs and vanilla together until blended.
Add the cinnamon and coconut flour (sifting will provide better results) and stir until fully combined.
Add in the coconut and mix thoroughly.
Drop spoonfuls of the mixture onto the baking sheet and flatten slightly. Don't make it took flat, these should be over 1/4" thick, closer to 1/2 inch.
Bake 15 minutes until browned on the edges.

Crust:
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping:
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Directions
Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.


Read more at http://myfridgefood.com/recipes/pasta-and-pizza/crustless-pizza/#VxmjmPGg8p7QADS0.99

Cream Cheese Pancakes
Yield: Four 6-inch pancakes

Serving Size: 1 pancake

Cream Cheese Pancakes

Ingredients

2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon


Instructions

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Cheesy Chili Spaghetti Squash Casserole – Low Carb and Gluten Free
Yield: 8 servings



A low carb and gluten free casserole recipe loaded with chili and cheese on a spaghetti squash base. Easy to make and family friendly!

Ingredients

For the chili:
1 lb lean ground beef (or turkey)
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp chopped chipotles in adobo (optional)
1/2 tsp garlic powder
1 tsp dried oregano
1/2 cup prepared salsa
salt and pepper to taste
For the casserole
4 cups cooked spaghetti squash
2 tbsp butter, melted
3/4 cup sour cream
1 3/4 cup kraft shredded mexican cheese
chopped cilantro (optional)
sour cream, salsa, avocado to serve (optional)


Instructions

For the chili:
In a medium saucepan brown the ground meat seasoned with salt and pepper. Pour off any extra fat and discard. Add the rest of the chili ingredients and simmer for about 10 minutes.
For the casserole:
In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat. Season generously with salt and pepper to taste.
Spread the squash out in a 12 – 14 inch casserole dish. Sprinkle with 3/4 cup of shredded cheese. Spread the sour cream over the cheese layer. Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge. Top with the remaining 1 cup of shredded cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.