Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Low Carb Zucchini Pizza Casserole April 9, 2014

Filed under: Side Dishes — Low Carb Jabberwockey @ 3:57 pm
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Low Carb Zucchini Pizza

Fat 12.53g | Net Carbs 11.05g | Protein 10.67g | Cal 198

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Having that crave for pizza, but want to avoid the crust?  Stifle that urge to order out!  Prep time was about 10 minutes, cook time about 15.  I served it as a side with my Roasted Chicken Thighs

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Zucchini Pizza Casserole

5 zucchini squash, diced large
1 lb mushrooms, sliced
1 onion, diced
1 Tbsp olive oil
1 15 oz can large olives
1 jar (14 oz) pizza sauce
2 cups mozzarella cheese, shredded

Add squash to 9×13 inch pan.  Sautee onions and mushrooms in olive oil, and add to pan. Rather than slicing the olives I just chunk them with my fingers to break them up directly into the pan.  You can buy pre sliced (I find them too expensive).

Mix all the veggies, and add the entire jar of pizza sauce, stir to mix.  Layer cheese over the top.

Cook uncovered at 375 F for 10-12 minutes, or until cheese is bubbly.  I cooked mine for 15 minutes which overdid the cheese a bit, but it still tasted absolutely delicious.

Low Carb Zucchini Pizza.

Low Carb Zucchini Pizza

 

 

Sausage, Spinach and Sweet Red Pepper Breakfast Casserole November 19, 2013

Filed under: Breakfast,Uncategorized — Low Carb Jabberwockey @ 4:58 pm
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Breakfast Casserole

cals: 167kcal | fat: 10.62g | carbs: 2.12g | prot: 14.74g

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This recipe freezes well, and keeps for about a week in the fridge.

Sausage, Spinach and Sweet Red Pepper Breakfast Casserole

16 oz. chicken sausage (I used Isernios)
1 Box frozen spinach
1/4 Cup heavy cream
18 Eggs
1 Cup grated cheddar cheese
2 tsp. dried parsley
2 Cloves garlic, minced
1 cup diced sweet red pepper
Olive oil
Kosher Salt and cracked black pepper to taste

Cook sausage and set aside.  Sautee red pepper (add a little oil to the pan if needed), and add minced garlic in the last minute or two of cooking. Scramble eggs in large bowl.

Add the rest of the ingredients except the cheese to the bowl with the eggs.  Mix well.

Oil a 9×13 inch pan, and pour egg mixture in.  Sprinkle cheddar cheese over the top.

Bake at 350 for 15-20 minutes.

 

EMEALS.com review: Baked chicken enchiladas with Southwest veggies December 1, 2012

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 10:25 pm
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EMEALS.com review:  Baked chicken enchiladas with Southwest veggies

When I first glanced at this recipe, I was a little surprised that it called for several high carb ingredients (remember, I purchased the LOW CARB eating plan from emeals.com recently).

So, not trusting their net carb count I went ahead and entered the recipe into fatsecret.com, and was surprised that I came up at 14 net carbs which is one less than their calculation.  However, I did make three tweaks to the recipe by substituting Green Taco Sauce for Enchilada sauce, using the whole can of tomatoes, and throwing in one extra tortilla (mine were the small ones).

But, more significantly, I reduced their serving size.  They said it serves 6, but I cut it into 9 pieces and was satisfied with just one piece.

This was absolutely DELISH.

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Baked Chicken Enchiladas

1 lb. cooked chicken breast
1 fifteen ounce can tomatoes, drained
3/4 cup mild green taco sauce
1/2 cup salsa
4 oz. cream cheese, softened
1 cup frozen corn (thawed)
14 oz. can black beans, rinsed and drained
5 low carb tortillas, cut into quarters
1/2 cup shredded cheddar cheese

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Spray a 9 x 9 inch casserole dish.  Mix chicken, tomatoes, taco sauce, salsa, and cream cheese. In a seperate bowl mix the corn and beans. Layer 7 tortilla slices on bottom of pan, followed by half of the chicken mixture, then half of the corn/beans.  Layer 6 more tortilla slices, the rest of the chickens, then the rest of the beans.  Top with the rest of the tortillas, and the cheese.

Bake 30 minutes at 375 F.

Serve with steamed veggies.

 

 
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