Post by solargeek on Jan 7, 2017 18:13:21 GMT
Low Carb Cheeseburger pie! 400F
I took this recipe below and changed it up quite a bit. Original credit for the base recipe is also below but HEY now I consider it mine! MY CHANGES ARE IN CAPS BUT HER ORIGINAL RECIPE IS IN LOWER CASE.
(Helen Back's) CHEESEBURGER PIE (now Solar Geek's!)
1 pound ground beef
1 CUP SHREDDED cheddar OR QUATRO FROMAGGIO cheese
4-5 LARGE EGGS (hers was 2-3) BEATEN
1/2 BAG FRESH SPINACH SAUTEED AND SQUEEZED DRY
(OR FROZEN BUT DEFROSTED, SQUEEZED DRY)
1/2 LB SLICED MUSHROOMS SAUTEED AND DRAINED
1TBL CHIVES (DRIED OR FRESH BUT FINELY MINCED)
1 TSP CURRY
1/2 TSP CUMIN
1/4 TSP LEMON PEPPER
1 TSP OR MORE MONTREAL MEAT AND SAME FOR MONTREAL CHICKEN SEASONINGS
Brown the meat, DRAIN, AND COOL EVERYTHING BEFORE MIXING OR YOU WILL COOK YOUR EGGS BY ACCIDENT!
ADD THE MEAT AND EVERYTHING ELSE AND MIX.
SPOON into a greased 2 - 8x8 PYREX RECTANGLE PANS AS IT MAKES CUTTING EASIER. OR A 9X13 BUT IT WILL BE THIN.
Bake at 400F 25-30 minutes until browned and it appears set. EVEN THOUGH I DRAINED THE MEAT, I STILL TOOK PAPER TOWELS TO PAT THE EXTRA OIL OFF THE SIDES AS ALTHOUGH IT WOULD TASTE GREAT, I DON'T NEED THE EXTRA!
Let stand 10 minutes before cutting
I LEFT OUT HER 1/2 cup CREAM, WATER, SMALLER AMOUNT OF EGGS (I PUT IN 5 SHE CALLED FOR 2-3), ONIONS ( IUSED CHIVES). THIS ALL CUT DOWN ON CARBS.
Makes 10 -15 (MINE) servings
Can be frozen
With 8 ounces cheese: HER ANALYSIS, MINE IS LIKELY LOWER CALORIE AS NO CREAM
Per Serving(APPROX SINCE I CHANGED IT): 395 (OR LESS) Calories; 25g Fat; 25g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs or less w/out her onions and cream.
I took this recipe below and changed it up quite a bit. Original credit for the base recipe is also below but HEY now I consider it mine! MY CHANGES ARE IN CAPS BUT HER ORIGINAL RECIPE IS IN LOWER CASE.
(Helen Back's) CHEESEBURGER PIE (now Solar Geek's!)
1 pound ground beef
1 CUP SHREDDED cheddar OR QUATRO FROMAGGIO cheese
4-5 LARGE EGGS (hers was 2-3) BEATEN
1/2 BAG FRESH SPINACH SAUTEED AND SQUEEZED DRY
(OR FROZEN BUT DEFROSTED, SQUEEZED DRY)
1/2 LB SLICED MUSHROOMS SAUTEED AND DRAINED
1TBL CHIVES (DRIED OR FRESH BUT FINELY MINCED)
1 TSP CURRY
1/2 TSP CUMIN
1/4 TSP LEMON PEPPER
1 TSP OR MORE MONTREAL MEAT AND SAME FOR MONTREAL CHICKEN SEASONINGS
Brown the meat, DRAIN, AND COOL EVERYTHING BEFORE MIXING OR YOU WILL COOK YOUR EGGS BY ACCIDENT!
ADD THE MEAT AND EVERYTHING ELSE AND MIX.
SPOON into a greased 2 - 8x8 PYREX RECTANGLE PANS AS IT MAKES CUTTING EASIER. OR A 9X13 BUT IT WILL BE THIN.
Bake at 400F 25-30 minutes until browned and it appears set. EVEN THOUGH I DRAINED THE MEAT, I STILL TOOK PAPER TOWELS TO PAT THE EXTRA OIL OFF THE SIDES AS ALTHOUGH IT WOULD TASTE GREAT, I DON'T NEED THE EXTRA!
Let stand 10 minutes before cutting
I LEFT OUT HER 1/2 cup CREAM, WATER, SMALLER AMOUNT OF EGGS (I PUT IN 5 SHE CALLED FOR 2-3), ONIONS ( IUSED CHIVES). THIS ALL CUT DOWN ON CARBS.
Makes 10 -15 (MINE) servings
Can be frozen
With 8 ounces cheese: HER ANALYSIS, MINE IS LIKELY LOWER CALORIE AS NO CREAM
Per Serving(APPROX SINCE I CHANGED IT): 395 (OR LESS) Calories; 25g Fat; 25g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs or less w/out her onions and cream.
