Hubster had been looking for a new job and interviewing with companies all across the country, so our housing plans had been in a sort of limbo until he figured which company to choose. He even got to visit with Alex when interviewing in NYC! He received and accepted a great offer just about 30 miles north of where we live now. Now we are busy get our house spiffied up to put on the market so we can move further north to be closer to Hubster's work.
But enough of the excuses for why we haven't posted lately. On to these yummy recipes!
Keto Lasagna:
- 1 lb. ground beef or Italian sausage (I like using sausage because it doesn't need seasoning)
- 1 tub of fresh mushrooms, sliced
- 1 green pepper, diced
- 1/2 lb. frozen spinach, defrosted and strained of extra water
- 1 can of tomato sauce (sometimes I buy the already seasoned sauce. If using plain sauce, be sure to add seasonings to your liking)
- 2 yellow squashes
- 1 tub of cottage cheese (highest fat % as you can find. I used 2% because that is what my store had)
- 1 block of cheddar cheese, shredded and divided even into two bowls
- about 2 cups of shredded Parmesan
- Preheat oven to 350 degrees Fahrenheit. Grab your drink of choice, as well. Mine is Lifewater!
- Use a potato peeler to peel the yellow squash into long strips, applying some pressure to make the strips as wide as possible. Set aside. These strips will act as your "lasagna noodles."
- In a medium bowl, combine cottage cheese, straining as much liquid out as possible, and half of the shredded cheddar cheese. In another bowl, combine the other half of the cheddar cheese and the Parmesan cheese. Set both bowls aside.
- On medium-high heat, brown the ground beef and generously add your choice of seasonings. I add oregano, garlic powder, salt, and pepper. Once browned, add the green pepper, mushrooms, and spinach. When veggies are hot, add tomato sauce and heat until sauce is hot and bubbling.
- In a 11x7 pan, scoop about half of the beef and veggie mixture in the pan and spread even across the bottom of the pan. Next add a layer of squash strips, making sure the meat mixture is completely covered. Add about half of the cottage and cheddar mixture and spread evenly across the squash.
Add another layer of squash. Repeat the process until the meat and cheese mixtures are gone.
- On the top layer, sprinkle the Parmesan and cheddar cheese mixture. Bake lasagna for about 15 minutes until hot and cheese is bubbly. Cut yourself a square and enjoy!
This recipe is so good! Especially on those evenings when you want a good comfort food without all the carbs. It doesn't get more comforting than lasagna!
Now for my second recipe.
Keto Breakfast Casserole:
- 1 lb. pork sausage
- 10 eggs, scrambled
- 1/2 lb. frozen spinach, defrosted and strained of extra water
- 1 tub fresh mushrooms, sliced
- 1 block cheddar cheese, shredded
- Preheat to 350 degrees Fahrenheit.
- In large skillet, brown the pork sausage. When sausage is browned, add eggs to skillet and stir frequently until cooked. Once eggs are cooked, add mushrooms and spinach, season generously with salt, garlic powder, and black pepper, and cook, stirring frequently until veggies are tender and hot.
- Pour meat mixture into 13x9 pan and spread evenly. Sprinkle with cheddar cheese.
- Bake casserole until cheese is completely melted, about 15 minutes.
If you want to make the casserole ahead of time, you can prepare with steps 1-3, leaving out the cheddar cheese, and refrigerate. When you are ready to serve, take the casserole out, cover with cheddar cheese and bake at 350 degrees for about 30 minutes, until hot and cheese is completely melted.
Both of these recipes are so easy to customize with your favorite veggies. You can add onion or diced tomato to the lasagna. The casserole is great with green pepper and hash browns as a bottom layer. If you want to add hash browns, lay them flat on baking sheet, salt them, and follow the package directions to bake until golden and crispy.
I hope you enjoy these recipes! As always, we would love your comments or questions! Until next time.
Φιλάκια,
Eleni
