Low Carb Ground Beef Enchiladas

Low Carb Ground Beef Enchiladas

1 lb lean ground beef
1 - 15 oz. can red enchilada sauce (aka red chile sauce), divided
8 low-carb tortillas (La Tortilla Factory)
1 - 15 oz. can diced tomatoes
2 packets taco seasoning
1.5 cups shredded Mexican style cheese

Brown ground beef in skillet; drain off grease if necessary. Add one can of diced tomatoes, including juice; 1/2 cup of enchilada sauce; 2 packets taco seasoning; 1/2 cup of water. Bring to a boil and simmer until liquid is absorbed.

While meat mixture is cooking, pour 1 cup of enchilada sauce in the bottom of 9 x 13 pan. One by one, dip tortillas in the sauce, coating both sides. Fold each tortilla in half and leave in pan.

When liquid has absorbed from the meat mixture, spoon 1/8 of the mixture into each tortilla. Top with a big pinch of cheese (1 oz per enchilada will use 1 cup of the shredded cheese, leaving half a cup for the top of the casserole.) Roll tortilla around meat-cheese mixture to form enchilada. Pour Remaining enchilada sauce over the top of enchiladas.  Sprinkle the remaining half cup of cheese over the top. Bake at 350 for 15-20 minutes, until cheese on top is melted and slightly brown.

Crockpot Turkey Brats & Sauerkraut

2 pk Jennie-O Turkey Bratwurst
2 15 oz cans sauerkraut, with juice
1 envelope brown gravy mix
1 cup water

Add ingredients to crockpot; cook on high for 4 hours. Optional step: Prior to serving, remove sausages from crockpot and brown in 450 oven for 10 minutes.

To serve: on each plate spoon some sauerkraut and juices over a slice of low carb bread*. Serve sausages on the side.

*I like the Great American Low Carb Bread Company's plain bread for this.

Crustless Zuchini Quiche

2 med zucchini, sliced into thin rounds
1 med yellow squash, sliced into thin rounds
1 c low carb milk (I used Fairlife skim, 1 carb per cup)
1 c heavy cream
4 eggs
1 c shredded cheese (I used cheddar jack)
1 t dry mustard
1/2 t. onion salt
1/2 t cayenne pepper
1/2 c shredded cheese (for topping)

Put sliced zucchini in a baking dish and bake at 325 until zucchini softens and releases its juices. Drain in a colander, pressing down on zucchini to extract as much water as possible.

Place drained zucchini in a pie plate or baking dish. Mix in 1 cup of cheese. Whisk together milk, cream, eggs and spices. Pour over zucchini. Top with remaining 1/2 cup of cheese.

Bake at 325 until top is brown and knife inserted in center comes out reasonably clean.

Crockpot Vegetable Beef Soup

1 lb. stew beef
2 T. vegetable oil
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrots
1 (15 oz. can) petite diced tomatoes
1 sm. bag frozen green beans
1 c. chopped cabbage
6 c. beef broth
1 t. Worcestershire sauce
1 t. Tobasco sauce
Seasoned salt to taste

Season beef cubes with the seasoned salt and brown them in the vegetable oil. Add beef and the rest of the ingredients to the crockpot and cook on low all day.

Microwave Breadless Pudding

4 oz. cream cheese
1 egg
4 T. heavy cream
1/2 t. vanilla
Pinch of salt
1/4 c. Splenda

Soften cream cheese in microwave until not quite melted.  Beat egg, cream, vanilla and salt together in a separate bowl with a fork. Add to softened cream cheese. Beat together with fork until most large lumps are smooth.  Stir in Splenda, mixing well. Microwave for approximately 2 minutes, or until set like custard.

Hamburger Stroganoff

1 lb hamburger 
1/2 cup chopped onion 
1/2 teaspoon garlic powder 
1/2 teaspoon dry mustard 
1 cup mayonnaise 
1 cup sour cream
1 cup beef bouillon

Directions: 1 SAUTE First 4 ingredients. 2 COMBINE mayonnaise, sour cream, beef bouillon& stir into meat mixture. 3 COOK over low heat 10-15 minutes SERVE over french-cut green beans instead of noodles.