12 Deliciously Healthy Low-Carb Casserole Recipes

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice
(Makes 8 servings; recipe created by Kalyn and Kara, after many previous attempts that were not keepers!)

Low-Carb Ham and Cauliflower Casserole au Gratin


This Low-Carb Ham and Cauliflower Casserole Au Gratin is definitely a treat for low-carb comfort food, and it's also gluten-free and South Beach Diet friendly.

Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole

If you like the flavor combination of sausage and peppers and the cheesy goodness of lasagna, you'll love this Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole! This delicious mock lasagna is also gluten-free.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner and this tasty casserole is gluten-free if you pick the right sausage!
(Makes about 6 servings, depending on what else you serve it with; recipe created by Kalyn.).

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos (Gluten-Free)

Delicious Cauliflower Rice Low-Carb Stuffed Peppers with Southwestern Flavors!
(Makes 6 peppers; recipe created by Kalyn and Kara.)

Low-Carb Enchilada Casserole with Ground Turkey and Chiles
This Ground Turkey Low-Carb Enchilada Casserole was so good, I had leftovers for breakfast one day. And this healthy enchilada casserole made with ground turkey is low-carb and gluten-free!

Makes 8 servings; recipe created by Kalyn and inspired by Green Chile and Chicken Mock Enchilada Casserole.

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella

These Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella are delicious and easy to make! And this recipe is also gluten-free and the peppers freeze well for an easy meal later.

Low-Carb Mock Lasagna Spaghetti Squash Casserole
This Low-Carb (and Gluten-Free) Mock Lasagna Spaghetti Squash Casserole is serious comfort food, and you won't miss the carbs. We used turkey Italian sausage in this spaghetti squash lasagna, but make a meatless version if you prefer.

Easy Cheesy Zucchini Bake Recipe (Low-Carb, Gluten-Free)

If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake. And for those who care, this tasty recipe is low-carb, gluten-free, meatless, and South Beach Diet friendly.

(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Twice-Baked Spaghetti Squash with Pesto and Parmesan.

Spaghetti squash is delicious with pesto and Parmesan and this Twice-Baked Spaghetti Squash with Pesto and Parmesan is low-carb and gluten-free. It makes a nice winter side dish if you're avoiding higher-carb vegetables.

Baked Chicken with Curry Sauce
Years ago when my niece Kara got married we had a recipe shower, and her future mother-in-law shared this recipe for chicken breasts with a creamy sauce.  It's one of those simple recipes that really do taste good, and when I first started the South Beach Diet I ate this fairly often for an easy dinner.  Nowdays I rarely cook with canned soup, but I can see from the stats that this recipe does have some fans despite the fact that it's gone for six years without a photo!

Alice Springs Chicken Casserole
(Makes  4-6 servings, recipe inspired by a version of Outback Steakhouse Alice Springs Chicken created by my brother-in-law Kelly)

Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole

If you like the flavor combination of sausage and peppers and the cheesy goodness of lasagna, you'll love this Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole! This delicious mock lasagna is also gluten-free


(Makes 6-8 servings; inspired by Slow Cooker Sausage and Four Cheese Lasagna from The Perfect Pantry and perfected with recipe testing help from Jake and Kara.)

Ingredients:
5 links (19.5 oz.) hot or mild turkey Italian sausage (I used Jenni-O Hot sausage)
2 tsp. olive oil
1 medium onion, diced small
2-3 tsp. minced garlic
1 can (14.5 oz.) crushed tomatoes with juice
1 can (14.5 oz.) diced tomatoes with juice
1 T tomato paste
1 T Dijon mustard (probably optional but highly recommended)
1 tsp. Italian Sausage Seasoning (optional; you could use Italian seasoning instead if you have that)
4-6 T chopped fresh basil, divided (I used my frozen basil; use basil pesto from a jar or chopped basil from a tube if you don't have fresh or frozen basil.)
2/3 C + 2/3 C grated Mozzarella
1 cup cottage cheese
15 oz. Ricotta cheese (slightly over 2 cups of ricotta)
2 eggs
1/2 C + 1/4 C grated Parmesan
4 or 5 fresh red bell peppers (We used 4 peppers, but next time I would use 5. If you're not up for roasting peppers, use 2 jars -12 oz. each - of roasted red peppers, drain them well and pat dry.)

Instructions:
Heat the olive oil in a large deep frying pan, squeeze the turkey Italian sausage into the pan and cook over medium-high heat until the sausage is nicely browned and all liquid has evaporated. Break it apart with a turner (or use an old-fashioned potato masher) while it cooks. When the sausage is brown add the diced onion and minced garlic and cook 2-3 minutes more.

Add the crushed tomatoes, diced tomatoes, tomato paste, Dijon mustard, Italian sausage seasoning (if using), and 2-3 T chopped basil, stir to combine, then turn the heat to low and simmer until most of the liquid has evaporated and you have a thick sauce, about 15-20 minutes.

While the sauce simmers, mix 2/3 cup Mozzarella, cottage cheese, Ricotta cheese, eggs, 1/2 cup Parmesan, and the other 2-3 T chopped basil to make the cheese mixture.

Preheat broiler and spray a large baking sheet with non-stick spray.  Cut each pepper in quarters lengthwise, cutting away the stem and seeds, and place peppers skin side up on the baking sheet. Put the baking sheet with the peppers about 3-4 inches away from the broiler heat element and broil peppers until the skin is mostly black and charred. (You will have to watch them, actual time will depend on your broiler.)

When the pepper skins are mostly black and charred immediately transfer peppers to a plastic or glass bowl and cover with cling-wrap. Let them steam in the bowl about 15 minutes, then peel the skins from the peppers. (The skin should come off quite easily, but no problem if a little skin stays on.)

Switch the oven to bake and preheat to 375F/190C. Spray a large baking dish with non-stick spray. (I used a dish that was 13" x 8" but any similar size will work.)

Make layers with half the roasted peppers, half the sausage sauce, and half the cheese mixture, spreading out the sauce and cheese mixture so it's even and covers the whole surface. Then make a second layer of each ingredient with the second half of the roasted peppers, sausage sauce, and cheese mixture. Sprinkle the other 2/3 cup grated Mozzarella and 1/4 cup grated Parmesan over the top.

Bake 45-55 minutes or until the the casserole is bubbling and the top is browned to your liking. Serve hot, with a little more grated Parmesan to add at the table if desired. Leftovers will keep in the fridge for several days and can also be frozen, and this reheats well.

source:http://www.kalynskitchen.com/2016/01/low-carb-sausage-peppers-lasagna.html

5 Deliciously Healthy Low-Carb Casserole Recipes

Deliciously Healthy Low-Carb Casserole Recipes; these recipes for low-carb comfort food can help you make it through the holidays or get back on track in January!
Low-Carb Mock Lasagna Spaghetti Squash Casserole

This Low-Carb (and Gluten-Free) Mock Lasagna Spaghetti Squash Casserole is serious comfort food, and you won't miss the carbs. We used turkey Italian sausage in this spaghetti squash lasagna, but make a meatless version if you prefer.



(Makes 6 - 8 servings, depending on what you serve it with; recipe created by Kalyn.)

Easy Cheesy Zucchini Bake Recipe (Low-Carb, Gluten-Free)

If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake. And for those who care, this tasty recipe is low-carb, gluten-free, meatless, and South Beach Diet friendly.

(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Twice-Baked Spaghetti Squash with Pesto and Parmesan

Spaghetti squash is delicious with pesto and Parmesan and this Twice-Baked Spaghetti Squash with Pesto and Parmesan is low-carb and gluten-free. It makes a nice winter side dish if you're avoiding higher-carb vegetables.

Baked Chicken with Curry Sauce

Years ago when my niece Kara got married we had a recipe shower, and her future mother-in-law shared this recipe for chicken breasts with a creamy sauce.

  It's one of those simple recipes that really do taste good, and when I first started the South Beach Diet I ate this fairly often for an easy dinner.  Nowdays I rarely cook with canned soup, but I can see from the stats that this recipe does have some fans despite the fact that it's gone for six years without a photo!

Alice Springs Chicken Casserole/low carb/

My brother-in-law Kelly's version of Alice Springs Chicken from Outback Steakhouse inspired this low-carb Alice Springs Chicken Casserole.

Makes  4-6 servings, recipe inspired by a version of Outback Steakhouse Alice Springs Chicken created by my brother-in-law Kelly)

Low-Carb and Sugar-Free Coconut Macaroons Recipe

Prep Time : 15 min   Cook Time:    15 min.   Total Time: 30 min.  Yield : 14 Coconut Macaroons   

This Low-Carb and Sugar-Free Coconut Macaroons recipe is very easy to make. There are only four ingredients, which mix up easily, and require only 15 minutes to cook.

The only trick, especially when not using sugar (which attracts moisture), is keeping them from being too dry. Here's how I do it.

Ingredients

4 large room-temperature egg whites (should be about 1/2 cup)

1 teaspoon good-quality vanilla extract

1 cup sugar substitute (I like liquid forms of Splenda, with zero carbs)

About 2 tablespoons water

2 cups unsweetened shredded coconut

Preparation

Heat the oven to 375 degrees F. Line a baking sheet with either parchment paper or a silicone mat.

Measure 4 large room-temperature egg whites (about 1/2 cup). If the 4 egg whites don't add up to quite 1/2 cup, add a little water to reach that level.

Then add the 1 teaspoon good-quality vanilla, 1 cup liquid sweetener and 2 tablespoons water. (If using powdered sweetener, mix it in with the 2 cups unsweetened shredded coconut.

Mix egg white-vanilla-sweetener mixture with the 2 cups unsweetened shredded coconbut.

The mixture should just hold together. Let the mixture set a minute or two and you'll be able to mold them better.

Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever size and shape you put them on the baking sheet is how they will stay, they don't rise or expand during bakingh. Space at least half an inch apart.

Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (although if you like them a little crisper, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.

Difference between Macaroons and Macarons

Macaroons: Macaroons are cookies made with a combination of egg whites, usually coconut (although almonds and other variations exist), and vanilla. The cookies are easy to prepare and bake.

Macarons: Macaron cookies are delicate cookies made with almond meal (the same thing as finely ground almond flour), sugar, egg whites sandwiched together with ganache, buttercream, caramel or fruit fillings.

The only coconut you might find in a macaron is in the filling.

source:https://www.verywell.com

Three-Ingredient Low-Carb Chocolate Truffles

I bought a pink jogging stroller at a consignment shop on Tuesday and Miles and I have already logged about 15 miles. The warmer weather, as is it every spring, is a revelation. The melted snowbanks may reveal hardened dog poop and lost winter hats and the world may still be a dingy shade of greige but I don’t care. It feels as if my “livable space” has been expanded by approximately one billion square feet.



Miles sits very solemnly in his gender-inappropriate stroller taking it all in. He typically falls asleep around mile two. He only sleeps when moving recently; so either I’ll run every nap time and get thin or drive him around every night, answering the siren-call of fast food drive-throughs and getting fat. The jury is still out.

I found Lily’s Chocolate at a local health food store this week – I was excited to see a stevia-sweetened chocolate option available locally but decided that it’s just too expensive for me. These truffles are yet another answer to creating my own DIY option. To be a true replacement for a chocolate bar, a recipe must be quick and simple so that I can keep it on hand all the time. These truffles, tucked into the refrigerator, are just the ticket.

They’re lovely plain or smooshed with some toasted nuts or coconut flakes. They’re also delicious atop a spoonful of nut butter or a scoop of low-carb ice cream. My next plan is to spread one on a piece of bread Nutella-style – I’ll let you know how that goes.

These truffles are essentially ganache made with a low-carb sweetener. I used Pyure Stevia Blend, which I buy at Wal-Mart. It’s also available online. It’s twice as sweet as table sugar. If you have another low-carb POWDERED (not liquid!) sweetener you prefer (such as Swerve, powdered stevia, xylitol, erythritol, Trim Healthy Mama brand sweeteners, Splenda, Truvia, etc.), feel free to substitute. There are many charts online to help you convert sweetener quantities. This is one of my favorites. This recipe is theoretically as sweet as if it had 1 cup of table sugar in it, info which will help with sweetener conversions.

Also, the quality of chocolate you use in this recipe makes a big difference (obviously!). Try to avoid the cheapo unsweetened chocolate “squares” typically available at grocery stores. Look for Ghirardelli or a similar premium brand. You deserve only the best chocolate :)

Prep Time: 20 minutes

Cook Time: 5 minutes

25 minutes

Yield: 20

Serving Size: 1 truffle

72

8 grams

Simple three-ingredient chocolate truffles are the perfect quick chocolate fix! Even better, they are low-carb and sugar-free.

Ingredients

• 9 ounces heavy cream
• 1/2 cup Pyure Stevia Blend Sweetener (see post for substitution notes)
• 1 package best quality unsweetened baking chocolate (4 ounces), chopped

Instructions

1. Place chocolate in a shallow heatproof bowl. Set aside.
2. Warm cream and sweetener in a small saucepan over medium-low heat. Heat until sweetener dissolves and mixture is hot but not simmering.
3. Pour hot cream over chocolate. Let sit for one minute, and then gently whisk together using a fork. It will form a thick (but still liquid) mixture.
4. Refrigerate ganache until firm.
5. Line a baking sheet with parchment. Use a small cookie scoop to scoop truffle mixture onto parchment.
6. Store truffles in the refrigerator. Allow to "temper" at room temperature for a few minutes before enjoying.

Net carbs per truffle = 1 gram

source:http://www.margeauxvittoria.com/