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        Warm Winter Foods by Linda Genaw

                                                           "Blessed is the season which engages
                                                      the whole world in a conspiracy of love."
                                                                        Hamilton Wright Mabie

This time of year as the days grow shorter and the nights get colder, we feel a need for heartier fare — more "comfort food." It doesn't have to be high carb to give us that warm comfort we crave. . .

       

Patties Parmesan

  • 1 1/2 pounds very lean ground beef (round or sirloin)
  • 1/4 cup onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • 2 ounces parmesan cheese, grated
    (1/2 cup of the kind in a can)
  • Macadamia nut or Peanut oil
  • 8 ounces tomato sauce
  • 1 teaspoon Italian seasoning
  • 6 1/2-ounce slices mozzarella cheese
Patties Parmesan Mix the ground beef, onion, garlic, Worcestershire sauce, salt and pepper well. Shape into 6 patties. Dip patties in egg then coat them with parmesan cheese.

Heat a little oil in a large non-stick skillet. Brown patties over medium heat, turning once to brown the other side. Drain fat.

Combine tomato sauce and Italian seasoning; pour over patties. Cover skillet and simmer on low heat 15 minutes, until meat is cooked through.

Top each with a slice of mozzarella; cover pan and heat until cheese is melted.

Makes 6 servings.

Per Serving: 367 Calories; 27g Fat; 27g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

       

Just Like Stuffed Baked Potatoes

  • 16 ounce package frozen cauliflower *
  • 8 ounce cream cheese, softened
  • 8 ounce cheddar cheese, shredded
  • 4 green onions, chopped
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper
  • 3 pieces bacon, chopped and fried until crisp
  • Paprika, optional
Just Like Stuffed Baked Potatoes Preheat oven to 350?F.

Cook cauliflower until soft — about 8 to 10 minutes. Drain extremely well and break up florets a bit with a spoon (it's also very good if the cauliflower is still a little chunky.) Place in a greased 8"x 8" baking pan or 2-quart casserole.

Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust top with paprika, if desired.

Bake at 350?F for 20-40 minutes, until browned and bubbly. Or microwave, loosely covered, for about 40 minutes on 50% power, turning dish after 20 minutes.

Makes 6 servings. Can be frozen.

Per Serving: 324 Calories; 27g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

* You can use up to 2 pounds of cauliflower and there will still be plenty of sauce and cheese to go around. With 2 pounds of cauliflower the count would be:

Per 1/8 recipe: 256 Calories; 21g Fat; 12g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/12 recipe: 171 Calories; 14g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs


       

Sloppy Joe Stuffed Peppers

  • 1 pound ground beef
  • 2 tablespoons chopped onion
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1/2 cup tomato sauce
  • 1 teaspoon granular Splenda
  • 1 1/2 teaspoons white vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces cheddar cheese, shredded
  • 3 green peppers, halved lengthwise
Sloppy Joe Stuffed Peppers Brown the ground beef, onion, celery and garlic; drain fat. Stir in all remaining ingredients except the cheese and green peppers.

Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain.

Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese.

Bake at 350? 15-20 minutes until hot and bubbly and peppers are tender.

Makes 6 servings.

Per Serving: 306 Calories; 21g Fat; 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

                                                                   

Contents and photos copyright © December 2005  Linda Genaw and Low Carb Luxury




       

 

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