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 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 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 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 350º 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