Goat Cheese Stuffed Mushrooms

Olive oil

2 packages of white button mushrooms

1 tbs minced garlic

1 log (8 oz) goat cheese

1 tbs chopped chives

1 tbs parsley (plus extra for garnish)

¼ cup crushed pork rinds

¼ cup parmesan cheese

1 package cherry tomatoes

½ cup balsamic vinegar

Preheat oven to 350 degrees. Blend garlic, goat cheese, chives, pork rinds, parsley, and parmesan in a food processor until well blended. Hollow out button mushrooms, removing stems. Scoop large dollop of cheese mixture and fill mushrooms. Place on olive oil coated baking sheet. Bake for 20 minutes.

Cut cherry tomatoes and remove seeds. Soak in ½ cup olive oil and balsamic vinegar. When mushrooms are done let cool for a few minutes, and then top each with a couple tiny slices of tomato and a sprig of parsley. Serve warm.

Low Carb Pizza

February 10, 2012 by Beth
Filed under: Taste of Twinsburg (Edit)

 

Crust

• 2 cups mozzarella cheese
• 4 ounces cream cheese , softened
• 3 eggs
• 1/3 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 teaspoon chives
• 1/2 tsp minced garlic
• 1 tbs red pepper flakes

Toppings

• ½ cup pizza sauce (low carb content. I use Cleveland’s Own Little Italy Pizza Sauce)
• 1 cup mozzarella cheese
• pizza toppings , of choice

Directions:

Preheat oven to 375 degrees F.   Beat together softened cream cheese and eggs until smooth.  Add cream, parmesan, chives, red pepper flakes, Italian seasoning and garlic.  Spray pizza pan with cooking spray or oil.  Place 2 cups mozzarella cheese in bottom of pan. Bake for 5 minutes.
After the cheese is cool, pour egg mixture over cheese. Bake for 35 minutes.  Remove from oven and spread sauce over baked mixture. Add toppings of choice. Cover with remaining mozzerella cheese. Bake until bubbly and brown. Let stand for 5 minutes.

Creamy Caesar Crock Pot Chicken

Ingredients

4 boneless skinless chicken breasts
8 oz caesar salad dressing
1 can cream of chicken soup
4 oz cream cheese, softened
8 oz shredded mozzarella
1 pkg frozen broccoli veggie mix

Add ingredients to crockpot, saving the shredded cheese for last, and cook on low for 6-8 hours.

Low Carb Vegetable Beef Soup

Ingredients
1 pkg broccoli and snap pea frozen vegetables
1 pkg beef broth
1 pkg frozen beef fajita strips
1/2 tsp ground ginger
3 tbs teriyaki sauce

Directions
Mix vegetables, broth, ginger and teriyaki in a large pot. Heat on medium. Saute frozen beef strips in a pan until heated thoroughly. Cut strips into smaller bite size pieces and add to the pot. Cook for 15-20 minutes and serve. Tastes best after being refrigerated overnight and reheated.

Marinated Steak Kabobs

Ingredients 
1lb flank steak or thin steaks cut into strips
Desired vegetables for kabobs (like red, yellow, and green peppers, onion, grape tomatoes)
Kabob skewers

Marinade
3/4 c vegetable oil
1/2 c soy sauce
1 1/2 tsp ginger
3 tbsp honey
1 tsp garlic powder
Dash salt and pepper

Add all marinade ingredients together and put steak and marinade in a small casserole dish; cover. Marinade 24 hours in the refrigerator. Add vegetables and steak to skewers and grill. Yummy!

Rolled Vegetable Meatloaf

Ingredients:
1 lb ground meat (veal, beef, sausage)
3/4 c chopped onion
1 c bread crumbs (or soy flour)
1 tsp cumin
1 tbsp garlic salt
1 tbsp pepper
1 pkg Broccoli, Cauliflower, Carrot w/ Cheese Veggie Steamer
Ketchup


Directions: Preheat oven to 350°. Mix meat, onion, spices, and bread crumbs (or flour). Cook the steamed veggies at directed. Cool and chop in a food processor. Take a piece of wax paper and cover a cookie sheet. Place meat mixture on wax paper; cover with another long sheet of wax paper. Press meat mixture into a long rectangle, about 1/2 thick or a little thicker. Peel off wax paper and spread veggies on top of the meat. Take the edge of the bottom of the wax paper and slowly roll it. Place roll into a meatloaf or bread pan. Top with ketchup. Bake for 1 hour 20 minutes.