Low Carb Bacon Cheeseburger Casserole

     Im sorry followers Ive been slacking.  But I promise there are new goodies coming!  I was looking for a new dinner idea and came up with this recipe with some inspiration from some post I came across on Pinterest.  

Low Carb Bacon Cheeseburger Casserole

Servings: 8

Total cooking time: Aprox. 35 minutes

Ingredients:

• 2 Pounds Ground Beef
• 2 Large Garlic Cloves
• 1/2 Teaspoon Onion Powder
• 1 Package Pre-cooked Bacon Chopped
• 2 Cups Egg Substitute (Equivalent Of 8 Eggs)
• 1 (6 ounce) Can Tomato Paste
• 1 Tablespoon Yellow Mustard
• 1 Cup Heavy Cream
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Pepper
• 16 Ounces Grated Cheddar Cheese, Divided

Special Ingredient Note:

     When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself.  Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body.  Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

1. Brown ground beef with garlic and onion powder.
   
2. Drain excess grease.  
3. Stir bacon pieces into cooked beef.
   
4. Spread beef on bottom of 9x13-inch casserole pan.
   
5. In medium bowl, whisk together egg substitute, tomato paste, mustard, heavy cream, salt, and pepper until well combined.
6. Stir 8 ounces grated cheese into egg mixture.
   
7. Pour egg mixture over beef and bacon.
   
8. Top with remaining 8 ounces of grated cheese.
   
9. Bake at 350°F for 30-35 minutes or until golden brown on top.
   
10. Allow to cool for a few minutes before cutting/serving.

Nutritional Information:

Calories: 541

Fat: 35 grams

Carbs: 09 grams

Protein: 49 grams

Calculated using MyFitnessPal

Reduced Carb High Protein Lasagna Bake

     I haven't made a post in a while to the blog and I was long overdue.  I was looking for a new dinner idea and came up with this recipe with some inspiration from some post I came across on Pinterest.  

Low Carb High Protein Lasagna Bake

Servings: 8

Total cooking time: Aprox. 40 minutes

Ingredients:

Meat Mixture

• 1/2 Cup (4 Oz) Chopped Yellow Onion
• 1 Tablespoon Minced Garlic
• 1 Pound 96% Lean Ground Beef
• 2 Cups Pasta Sauce
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper

Cheese Mixture

• 15 Oz Container Ricotta Cheese
• 16 Oz Shredded Mozzarella Cheese (Divided In Half)
• 1/2 Cup Egg Substitute (Equivalent Of 2 Eggs)
• 1 Teaspoon Italian Seasoning
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Black Pepper
• 4 Tablespoons Grated Parmesan

Special Ingredient Note:

     When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself.  Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body.  Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

1. Preheat oven to 350°F. 
2. Heat a skillet over medium-high heat. Add the onion & minced garlic and sauté. 
   
3. Add ground beef and cook until meat is no longer pink. 
4. Add the rest of the ingredients of the meat mixture and let it cook on a gentle heat. 
   
5. Spread meat mixture evenly in a 9"x13" baker.
   
6. In another bowl mix together all cheese mixture ingredients (remember to keep half the mozzarella and the parmesan aside). 
   
7. Evenly spread the cheese mixture over the meat mixture.
   
8. Top with remaining mozzarella and parmesan cheese.
   
9. Bake for 30-40 minutes, until the top starts to become golden and bubbly.
   
10.  Let cool for 10 minutes before slicing (the lasagna will hold together better).

Nutritional Information:

Calories: 403

Fat: 25 grams

Carbs: 11 grams

Protein: 38 grams

Created using MyFitnessPal App

Bacon Cheeseburger Meatloaf Muffins

     I haven't posted in a while so it was long overdue.  At first I thought that I would do something in honor of Pumpkin Flavored Everything Season.  But then I got an idea for dinner and the following recipe was created!

Bacon Cheeseburger Meatloaf Muffins

Servings: 12 Texas size muffins

Total cooking time: Aprox. 30 minutes

Ingredients:

• 2 lbs Extra Lean Ground Beef 
• 15 Slices Pre-Cooked Bacon Chopped
• 3 Tablespoons Egg Substitute
• 1/2 Cup Panko Style Breadcrumbs
• 1 Medium Yellow Onion, Finely Chopped
• ¾ Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 Cup Catchup
• 1/2 Cup Mustard
• 1 1/2 Cup (12 Oz.) Colby-Jack Cheese Shredded

Special Ingredient Note:

     When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself.  Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body.  Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

1. Pre-heat the oven to 425°. 
2. Lightly mist a muffin try with cooking spray and set aside (I used 2 texas muffin pans).
3. In a large bowl, combine the ground beef, bacon, egg substitute, breadcrumbs, onion, salt, & pepper and lightly mix together. 
   
4. Divide the meat mixture evenly into your prepared muffin tin.  I used a cookie/ice cream scoop to evenly dispense the meat mixture.  
   
5. In a separate bowl, mix together the catchup and mustard to make a "sauce".  Its not in the ingredient list but I added some hamburger seasoning.
   
6. Spread 1 tablespoon of the "sauce" evenly over the tops of each muffin. 
   
7. Bake for 30 minutes and remove from the oven.  Check for doneness as cooking times can vary based on muffin size and oven type.
8. Top each muffin with about two tablespoon (1 oz.) of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. 
   

Nutritional Information:

Calories: 283

Fat: 14 grams

Carbs: 12 grams

Protein: 25

Created Using MyFitnessPal

Bacon Cheeseburger Pie

     I have not made many blog post this month at all and Im sorry for that!  That being said I decided to modify another recipe I came across to come up with a delicious dinner that can easily translate into lunches for later in the week.  Hope you enjoy!

Bacon Cheeseburger Pie

Servings: 8

Total Cooking/Baking Time: 30 Minutes
This recipe is modified from the original recipe "Cheeseburger Pie" found here.

Ingredients:

• 1 Pound Extra Lean Ground Beef
• 1 Medium Sweet Onion, Diced
• 5 Slices Pre-cooked Bacon
• 1/4 Cup Ketchup
• 2 Tablespoons Yellow Mustard
• 1/3 Cup Baking Mix
• 1 Cup Milk (I used 2%)
• 1/2 Cup Egg Substitute (or 2 large eggs)
• 8 Ounces Cheddar Jack Cheese, Shredded

Special Ingredient Notes:

• As I always say with cheese, it is cheaper and healthier to buy the cheese as a block and shred or cut it yourself.  Pre-shredded cheese  may be a time saver but it has extra preservatives.

Directions:

1. Preheat oven to 400°. 
2. Spray 9 inch pie plate with cooking spray.
3. Cook the ground beef over medium high heat for 5 to 7 minutes until brown throughout. 
   
   
   
4. Add the onions and bacon and cook an additional 2 to 3 minutes, until tender. 
   
5. Drain off as much of the fat as possible.
6. Add ketchup and mustard to meat and mix thoroughly. 
   
7. Spoon meat mixture into the prepared pie plate and spread out as evenly as possible.
   
8. Add baking mix, milk, and egg substitute in a small bowl and whisk until blended.
   
9. Stir in the cheese. 
   
10. Pour over the meat mixture in pie plate. 
    
11. Bake for 25 to 30 minutes, until knife inserted in center comes out clean and top has browned.
    
12. Cut into wedges and enjoy.

Nutritional Information Per Serving (1/8th of pie):

Calories: 260

Fat: 14 Grams

Carbs: 10 Grams

Protein: 22 Grams

Created using MyFitnessPal

Personal Wonton Taco Cups

  I loved how the lasagna cups turned out and have been thinking of new ways I could modify the recipe.  I decided it was time for a Taco themed dinner and came up with this recipe.  One of the things I love best about this recipe is that it easily packs up for future meals away from home like work!

Personal Wonton Taco Cups

Servings: 12

Total Cooking/Baking Time: 20 Minutes

Ingredients:

• 15 Ounces Whole Milk Ricotta Cheese
• 4 Ounces 1/3 Less Fat Cream Cheese
• 1 Tablespoon + 3 Tablespoons Taco Seasoning
• 1 Tablespoon + 12 Tablespoons Taco Sauce
• 1/4 Cup Egg Substitute (Equivalent Of 1 Large Egg)
• 1 Pound 96% Lean Ground Beef
• 8 Ounces Colby Jack Cheese Shredded 

Special Ingredient Notes:

• As I always say with cheese, it is cheaper and healthier to buy the cheese as a block and shred or cut it yourself.  Pre-shredded cheese  may be a time saver but it has extra preservatives.
• My initial instinct with the Ricotta was to reach for part-skim.  After looking at the nutritional labels I was surprised to learn that where as part skim may have a slightly lower fat content the whole milk variety has a lower sugar and carb count.

Directions:

1. Preheat oven to 375ºF
2. Combine the Ricotta, Cream Cheese, Egg Substitute, 1 Tablespoon Taco Seasoning, & 1 Tablespoon Taco Sauce in a bowl and set aside.
   
3. Brown the ground beef, drain, and set aside.
4. Stir in the remaining Taco Seasoning with the Ground Beef until thoroughly mixed.
   
5. Spray 12 texas muffin style muffin cups with cooking spray.
6. In each cup place two wonton wrappers and press firmly onto bottom and against sides of each cup.
   
7. Divide the ground beef evenly amongst the 12 muffin cups (Roughly 1 1/2 Tablespoons per cup).
   
8. Place 1 Tablespoon of Taco Sauce on top of the ground beef.
   
9. Top each cup with another wonton wrapper and press down. (I found that a measuring cup worked great for this).
   
10. Divide the cheese mixture evenly amongst the 12 muffin cups (Roughly 2 Tablespoons per cup).
    
11. Divide the colby jack evenly amongst the 12 muffin cups (Roughly 1 1/2 Tablespoons per cup).
    
12. Bake for 20 minutes.
13. Remove from oven and allow to cool slightly before serving. (I found that allowing them to cool for a bit made it easier to remove from the pans)
    
    
    
    Nutritional Information Per Serving:
    Calories: 278
    Fat: 14.8 Grams
    Carbs: 15.4 Grams
    Protein: 18.1 Grams
    

    

    Created using the MyFitnessPal App

    
    

Taco Pie

This was one of the first recipes I learned to make when I was cleared to go ahead and try any foods.  It uses a baking mix in it which I was weary of at first because of the carbs but it is only a half of a cup for the whole thing.  In the future I want to try a lower carb baking mix like Carbquick.

Taco Pie

Servings: 8

Total Cooking/Baking Time: 30-35 minutes

This recipe is modified from the original found here.

Ingredients:

• 1 Pound Extra Lean Ground Beef
• 2 Tablespoons Taco Seasoning
• 1 Cup Milk (I used 2%)
• 1/2 Cup Egg Substitute (Equivalent Of 2 Large Eggs)
• 1/2 Cup Baking Mix (For this recipe I used a store brand)
• 1 Cup Shredded Monterey Jack Cheese

Special Ingredient Reminder/Tip:
     When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself.  Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body.  Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

1. Preheat oven to 400° F. 
2. Spray a 9-inch glass pie plate with non-stick cooking spray.
3. Brown the ground beef over medium high heat and then drain off as much fat as you can. 
4. Stir in the Taco Seasoning. 
   
5. Spoon mixture into a 9 inch pie plate making sure to spread as evenly as possible.
   
6. Whisk the milk, eggs, and baking mix in a small bowl. 
7. Stir in the cheese.  At this point it will kind of have the consistency of a custard or oatmeal.
   
8. Pour over the beef mixture in the pie plate.
   
9. Bake 25 to 30 minutes or until golden brown knife inserted near center comes out clean.   
   
10. Allow to cool for approximately 5 minutes and then cut into 8 equal wedges.

Nutritional Information:

Calories: 238

Fat: 12.4 grams

Carbs: 7.6 grams

Protein: 21.4 grams

Created Using MyFitnessPal App

You can get the app for iOS devices here.