beef enchiladas

Beef Enchiladas

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Beef Enchiladas

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 1 can (19 ounces) Enchilada Red Sauce
  • 1 cup chicken broth
  • 1/2 teaspoon of garlic power
  • 1 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 tablespoon of ground chili powder
  • 2 tablespoons all-purpose flour
  • 1 can (6 ounces) tomato paste
  • 2 cups (8 ounces) shredded mexican cheese
  • 1 can (15 ounces) black beans
  • 1 can (2.25 ounces) sliced olives
  • 1 cup chopped green onions
  • 2 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 packages of medium size flour tortillas

Instructions

  1. Preheat the oven to 350ºF

For The Sauce

  1. In a saucepan over medium-low heat, combine the olive oil and flour. Allow it to bubble for a minute and whisk together. Pour in the red sauce, chicken broth, spices and bring to a boil. Reduce the heat and let it simmer on low while you prepare the rest.

For The Meat

  1. Chop up a medium size onion and then add to a frying pan with ground beef. Drain the fat. Take the black beans rinse them out with a strainer and then add to mixture.

Assemble The Enchiladas

  1. Take a few tablespoons of the sauce and coat the bottom of baking pan. Then take out the tortillas and shredded cheese and organize to make an assembly line to make the enchiladas. Take 2 tablespoons of the meat mixture, a tablespoon of the the cheese, a tablespoon of the enchilada sauce then roll it up. Repeat this till you run out of meat. Place each tortilla seam side down in baking dish. There may be some remaining meat sprinkle that on top with cheese, enchilada sauce, green onions, and olives on top.

Bake In Oven

  1. Place into the oven for 20 minutes at 350ºF .

Notes

  • You can make this same recipe with corn tortillas instead of the flour.

Nutrition

  • Serving Size: 16
  • Calories: 191
  • Sugar: 4
  • Sodium: 494
  • Fat: 10
  • Saturated Fat: 4
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 12
  • Cholesterol: 31

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upside down pizza

Upside Down Pizza

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Upside Down Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bryon | Taste And Review
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55
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Ingredients

Scale
  • Pizza Sauce 14 oz (We recommend Green Mill)
  • Shredded italian cheese 8 oz.
  • 1 small yellow onion chopped
  • 3/4 bag of pepperoni (6 oz bag)
  • Italian sausage (16 oz tube)
  • 1 bell pepper chopped
  • 1 can sliced ripe olives (2.25 oz)
  • 2 eggs
  • 1 cup milk
  • 1 cup flour

Instructions

  1. 1. Cook sausage in frying pan then drain grease and set aside.
  2. 2. Chop up the bell pepper, and onions.
  3. 3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
  4. on next. Cheese goes on top of toppings.
  5. 4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
  6. Then pour the dough mixture into the pan. Let it sit for 5 minutes.
  7. 5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
  8. parchment paper on it. Then flip the pizza upside down onto the parchment paper.
  9. 6. Let it cool for 10 minutes.

Notes

  • Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

  • Serving Size: 6
  • Calories: 311
  • Sugar: 4
  • Sodium: 429
  • Fat: 17
  • Saturated Fat: 8
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 21
  • Protein: 17
  • Cholesterol: 110

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Low carb cheeseburger soup

Low Carb Cheeseburger Soup

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Low Carb Cheeseburger Soup

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 1 package sliced bacon
  • 1 small yellow onion
  • 1 lb ground beef
  • 1/2 head cauliflower
  • 2 tablespoons dill weed
  • 1/2 bag of baby spinach (2.5 oz)
  • 64 oz beef broth (2x32 oz cartons)
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 box (16 oz) Velveeta cheese
  • 2 cups shredded cheddar cheese

Instructions

  1. Place the broth, Velveeta and dill weed into a large stock pot. Cook on medium heat until blended and melted. Chop cauliflower and spinach into small pieces then put into stock pot. Add the fire roasted diced tomatoes. Turn to low heat after around 10 minutes. Fry bacon until crisp. Chop up bacon. Fry hamburger in bacon grease, then transfer to stock pot. Then chop up the onion. Transfer to pan and sauté onion. Then put the sauté onion and shredded cheddar cheese in the stock pot. Cook on low heat for 20 minutes with lid on pot.

Nutrition

  • Serving Size: 10
  • Calories: 359
  • Sugar: 5
  • Sodium: 2105
  • Fat: 23
  • Saturated Fat: 14
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 27
  • Cholesterol: 89

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Low Carb Bacon Cheddar Broccoli Salad

Low Carb Bacon Cheddar Broccoli Salad

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Low Carb Bacon Cheddar Broccoli Salad

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  • Author: Cherie DeBrule
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Description

Low Carb Bacon Cheddar Broccoli Salad

Ingredients

Scale
  • 1. In a large bowl, mix the mayonnaise, vinegar, and splenda
  • 2. Chop up the onion and broccoli florets
  • 3. Add every thing else and stir

Instructions

  1. 3/4 cup mayonnaise
  2. 2 Tablespoons apple cider
  3. 3 Tablespoons of sugar substitute
  4. 6 Oz of French’s new flavor crispy fried onions caramelized
  5. 1/2 cup of roasted and salted sunflower pumpkin seed mix
  6. 1/2 cup of craisins
  7. 1/2 shredded cheddar cheese
  8. 2.8 ounces of ready to serve bacon recipe pieces
  9. 1/4 of purple onion chopped
  10. 3 cups of chopped broccoli florets

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Low Carb Soft and Chewy Chocolate Chip Cookies

Low Carb Soft and Chewy Chocolate Chip Cookies

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Low Carb Soft and Chewy Chocolate Chip Cookies

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 2 1/4 cup Almond flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup Splenda
  • 1 cup packed Splenda brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups of sugar free chocolate

Instructions

  1. 1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
  2. 2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition

  • Serving Size: 36
  • Calories: 156
  • Sugar: 17
  • Sodium: 89
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 22
  • Protein: 1
  • Cholesterol: 24

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Spinach Hotdish

Spinach Hotdish

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Spinach Hotdish

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  • Author: Bryon Kunze
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Ingredients

Scale
  • 1 lb. of ground beef
  • 1 package of sausage
  • 2 cans of cream mushroom
  • 2 packages of cream cheese (8 oz and softened)
  • 2 boxes of frozen spinach thawed
  • 1/2 onion chopped
  • 1/2 package of shredded mozzarella cheese

Instructions

  1. 1. Fry ground beef and sausage. Then drain the grease.
  2. 2. Mix everything except the mozzarella cheese in a 9 x 12 cake pan.
  3. 3. Bake at 350ºF for 25 to 30 minutes.
  4. 4. Cover with shredded mozzarella cheese for 5 minutes.

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Stuffed Acorn Squash

Stuffed Acorn Squash

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Stuffed Acorn Squash

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  • Author: Cherie DeBrule
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Description

Stuffed Acorn Squash

Ingredients

Scale
  • 4 acorn squash, halved lengthwise; seeds and membrane removed
  • 1 cup brown rice
  • 1/2 cup wild rice
  • 4 cups vegetable broth
  • 1/4 teaspoon sea salt
  • 1 TBSP olive oil
  • 1 medium onion, chopped
  • 3/4 cup diced celery
  • 1/2 bag of baby spinach chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon sea salt
  • 2–1/2 teaspoon ground ginger
  • 1/8 teaspoon each ground black pepper
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 teaspoon ground cinnamon

Instructions

  1. 1. Preheat oven to 375º F.
  2. 2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
  3. 3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
  4. 4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
  5. 5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
  6. 6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
  7. (Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
  8. 7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

  • You can keep the seeds and bake them for later.

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