Carrie Underwood's No-Guilt Veggie Pizza Recipes: self.com

Carrie Underwood's No-Guilt Veggie Pizza Recipes: self.com

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Recipe of the Week - April 25, 2011

Stuffed Meatloaf

Malinda Rushing - adapted from George Stella's Livin' Low Carb  - Simon & Schuster Paperbacks

Yield:  8 servings   Net Carbs:  6 grams per serving
Prep:  30 minutes   Cook:  1 1/4 hours

2 pounds ground chuck
2 large eggs
1/2 cup grated Parmesan cheese
1 Tablespoon chopped onion (dried)
1 teaspoon minced garlic
1 teaspoon dry Italian seasoning (Rosemary, Sage, Oregano, Marjoram, Thyme)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 slices pastrami -thin sliced
4 ounces mozzarella cheese, sliced or shredded
1.  Preheat the oven to 350 degrees F.

2.  In a large bowl, mix together all ingredients EXCEPT mozzarella cheese and pastrami.

3.  Spread a piece of waxed paper on the counter or a baking sheet.  Place the meat mixture on the waxed paper and form into a 10 x 8-inch rectangle.

4.  Place pastrami in a layer on top of the meat and follow it with a layer of mozzarella cheese.

5.  Beginning with the short end, roll up the stuffed meat loaf mix like a jellyroll and seal the edges all around by pinching the meat.  Place the roll, seam side down, in the loaf pan.

6.  Bake for about 1 1/4 hours, until a meat thermometer registers 165 degrees F.  Drain off the fat and let the meat loaf rest at least 10 minutes before cutting into 8 slices.


NOTE:  Try stuffing this meat loaf with pepperoni, ham, or bacon.

Recipe of the Week - April 18, 2011

Meat Lasagna

(George Stella's Livin' Low Carb  - Simon & Schuster Paperbacks)

Yield:  8 servings Net Carbs:  3 gram per serving
Prep:  30 minutes   Cook:  45 to 50 minutes

2 Tablespoons olive oil
2 cups diced celery
1/2 cup diced red onion
2 pounds ground beef
15 ounces sugar-free tomato sauce
1 teaspoon minced fresh garlic
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

CHEESE FILLING:

15 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon minced fresh garlic
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper



1.  Preheat the oven to 350 degrees F.

2.  Heat the oil in a large skillet over medium-high heat.  Add the celery and onion and cook until slightly tender.

3.  Add the ground beef and cook until browned.  Drain off the excess fat with a spoon or turkey baster.

4.  Add the tomato sauce, garlic, garlic powder, salt and pepper and simmer for 2 more minutes, stirring constantly.  Remove from the heat.

5.  Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.

6.  Fill the bottom of the 9 X 13 baking dish with the meat filling and top with the cheese filling.

7.  Cover the top with the remaining 8 ounces of mozzarella.

8.  Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.

9.  Let cool for 10 minutes before slicing (the lasagna will hold together better).

Recipe of the Week - April 11, 2011

Cranberry Pumpkin Muffins

(George Stella's Eating Stella Style  - Simon & Schuster Paperbacks)

Yield:  6 servings   Net Carbs:  6 gram per serving
Prep:  15 minutes   Cook:  25 minutes

1 1/2 cups Almond Flour*
3/4 cup 100% pure canned pumpkin - NOT PIE FILLING
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
3/4 cup sugar substitute
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract - No sugar added
1/8 teaspoon salt
1/2 cup chopped cranberries (fresh or frozen, no sugar added; may use chopped walnuts instead)


1.  Place the baking rack in the center of the oven and preheat the oven to 350 degrees F.

2.  Mix all the ingredients in a bowl with a wooden spoon until well blended.  Fill the 6 paper-lined muffin cups about two-thirds full with the batter.

3.  Bake for 20 to 25 minutes, until the muffin tops turn golden brown and a toothpick stuck in the center comes out clean.

4.  Remove the muffins from the oven and let cool for 5 minutes.  Serve warm or at room temperature, and refrigerate any leftovers in a sealed container.

Recipe of the Week - April 4, 2011

Cauliflower "Mac" and Cheese Casserole
(Eating Stella Style - George Stella)

Makes: 8 servings
Prep: 15 minutes
Cook:  20 Minutes

Nutrition Facts:  Amount Per Serving:  Calories 190, Total Fat (g) 15, Saturated Fat (g) 9 Carbohydrate (g) 7, Net Carbohydrates (g) 4; Fiber (g) 3, Protein (g) 7

Ingredients:

Kosher salt, as needed, plus 1/2 teaspoon
 Vegetable oil spray
1 large head cauliflower, cut into small florets
3/4 cup heavy cream (may use sugar-free soy milk)
2 ounces cream cheese, cut into small pieces (may use low-fat cream cheese)
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
8 X 8 baking dish



Directions:

1.  Preheat the oven to 375 degrees F.  Bring a large pot of water to boil.  Season the water with salt.  Spray the baking dish with vegetable oil spray.

2.  Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.

3.  Drain well and pat between several layers of paper towels to dry.  Transfer the cauliflower to the baking dish and set aside.

4.  Bring the cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth.

5.  Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder and whisk just until the cheese melts, 1 to 2 minutes.  Remove from the heat, pour over the cauliflower, and stir to combine.

6.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes, and serve.

HELPFUL HINTS:

Besides using unsweetened soy milk in place of heavy cream or low-fat cheese in place of regular, you may even cut the cream and all the cheese amounts in half.  This will make less sauce and take a bit less time to bake, but will still have all the great flavor!  (You must also cut the Dijon mustard amount in half, but not the seasonings.)

Recipe of the Week - March 21, 2011

Citrus Brussels Sprouts
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 4 servings
 Prep: 15 minutes

Cook: 14 minutes

Nutrition Facts:  Amount Per Serving:  Calories 50, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 172, Carbohydrate (g) 11, Fiber (g) 3, Protein (g) 2

Ingredients:

2 cups fresh Brussels sprouts or one 10-ounce package frozen Brussels sprouts, thawed
3 medium carrots, quartered lengthwise and cut into 1-inch pieces
1/3 cup orange juice
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)

Directions:

1.  Halve Brussels sprouts.  In a covered large saucepan, cook Brussels sprouts and carrots in a small amount of boiling water for 10 to 12 minutes or until vegetables are crisp-tender.  Drain in colander.

2.  In the same saucepan combine orange juice, cornstarch, salt, and if desired, nutmeg.  Add Brussels sprouts and carrots.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.