Low Carb Bangers and Mash

Mash: 
1 head of cauliflower
2 Tablespoons whole whipping cream OR 2 Tablespoons butter

 Preparation:
Cut up cauliflower into chunks and microwave with a little water for 12 minutes, drain.  Blend with an immersion blender and mix in butter or whipping cream.

Onion Gravy:
Sliced sausage links.
2 cups chicken broth
2 onions
2 Tablespoons Butter
1 teaspoon salt
1/2 teaspoon pepper
1-2 Tablespoons cornstarch dissolved in a small amount of water

Preparation:
Slice Onions and saute in butter with salt and pepper for about 5 minutes until soft and translucent.  Pour in broth and bring to a boil.  Add the cornstarch dissolved in a small amount of water.


In a separate frying pan, cook the sausage links.  Then on each plate layer cauliflower mash, onion gravy, and sausage.  Enjoy!

Chicken, Thyme, and Rice Casserole

Ingredients:
1 stick of butter
2 onions, diced
2-3 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
3-4 cups cooked rice
1 bag of frozen vegetable medley (1 lb.)
2 cups cooked chicken
1 cup shredded cheddar cheese


Preparation:
Melt the butter and caramelize the onions for about 10 minutes.

Add the garlic, thyme, salt, and pepper -- sautéing until fragrant, about 30 seconds.

In a 9x13 pan, combine the rice, frozen veggies, and cooked chicken. Add in the onion/butter mix, tossing well. If you are feeling frisky, sprinkle with additional thyme on top.

Bake at 350 degrees for 20 minutes, until heated through. Sprinkle cheese and bake 5 minutes longer (total of 25 minutes).

Mexican Spinach Lasagna

Ingredients:
1 pound ground beef
1 small onion, chopped (2 1/2 ounces)
5 teaspoons taco seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded


Preparation:
Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.
Makes 6-8 servings
Can be frozen

Spinach Lasagna

Ingredients:
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)


Preparation:
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen

Peach Crisp

Ingredients:
1 Pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup cold butter
5 cups frozen sliced peaches (freeze the peaches whole, then run under warm water while peeling, and then you can dice it), thawed and drained.

Extra:  Vanilla Ice Cream!

Preparation:
I recommend peeling and dicing the peaches on a day prior to making the peach crips.  It's just much easier to have this step already taken care of, and then you can take your bag of diced peaches out of the freezer a while before you're going to make the peach crisp so that it will be all nice and thawed.

Heat oven to 375 degrees.  Put the cookie mix into a bowl, and then cut in the butter.
Place the peaches in an 8 inch square baking dish (or the equivalent) and then sprinkle the cookie mixture over the peaches.
Bake for 25 - 30 minutes until top is golden brown and peaches are bubbly.
Serve with a dollop of vanilla ice cream!

Chocolate Cream Cheese Muffins

Ingredients:
1 chocolate muffin mix (Krusteaz or Better Crocker are great)
Additional ingredients called for on muffin box (oil, egg, etc.)
8 oz. package of cream cheese, softened
1 egg slightly beaten,
1/3 cup sugar
1 pinch of salt
6 oz. chocolate chips
muffin cups


Preparation:
Preheat the oven to 350 degrees.  Mix together muffin mix and additional ingredients called for on the box, and then set aside.  In a medium bowl blend together the cream cheese, egg, sugar, and salt.  Stir in chocolate chips.  Place muffin cups into a muffin pan, and then fill them to 2/3 full with the chocolate muffin mixture.  Dollop some of the cream cheese mixture on top.  Cook for 20 - 25 minutes.

Broccoli Quiche Bites

This is my variation of this Quiche recipe:  http://www.campbellskitchen.com/recipes/broccoli-quiche-bites-26097

Ingredients:
1 Pepperidge Far Puff Pastry Sheet
1 c. small curd cottage cheese
6 eggs
1 envelope of knor's dry vegetable soup and dip mix
15 oz. frozen, diced veggies (I buy a mix of corn, carrots, peas, limas, and green beans)
2/3 c. of shredded cheddar cheese

Preparation
  1.  In a large bowl, whip the cottage cheese.  Add eggs, and mix well with a mixer.
2.  Stir in the soup mix and veggies.
3.  Cover and let the veggie mixture chill in refrigerator for 20 minutes.
4.  Preheat oven to 375 degrees.
5.  Place the thawed pastry sheet in a greased, 9x13 baking dish.  Prick with a fork.
6.  Spread the veggie mixture over the pastry sheet.  Sprinkle cheddar cheese over top.
7.  Bake for 40 minutes or until set.