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Cabernet Spag Sauce

 Here's another batch of wine spag sauce... 

 Cabernet Spag Sauce

2 lb - Generic - Grilled Hamburger 85/15 1/4 lb., 2 lb. patty

1/3 cup - Italian blend spices

1 - teaspoon garlic powder 

2 - Tomato - Roma, 2 Tomato

1 - Tomatoes - Red, ripe, raw, year round average, medium whole (2-3/5" dia)

1 - Orange Bell Pepper, 259 g (1 Medium)

2 - Market Pantry - Diced Tomatoes Italian Style, 2 container (1 4/5 cups ea.)

1 - Market Pantry - Tomato Sauce - Original, 1 container (9/10 cup (61 g) ea.)

4 - Onions - Raw, 4 medium (2-1/2" dia)

5 oz - Wine-Woodbridge - Cabernet Sauvignon, 1 glass (5.oz) 

2 - cans water (rinsing out the last of the tomato sauce & diced cans into bowl)

 
In a large pot:
Browned hamburger, then added rest of ingredients to simmer on low for an hour... 
Makes roughly 4 quarts of nummy sauce.
1 cup servings = 12 servings in batch
 
SAUCE NUTRITION: 
cals 192 - carbs  9 - fiber   1 - protein  10 - sodium   214 - fat   13
 
Serve on steamed or boiled Cauliflower & cheese  :)

Recipe: Cauli-Sagna

I have been on a kick lately with my low carb version of Lasagna.  I am not claiming this as my very own, since somebody probably already thought of this... But it is another great low carb idea to keep sharing.  Somewhere out there is a new low carb lifestyler looking for ideas...  :)

 

Cauli-Sagna 

First I made a batch of Spagetti Merlot Sauce that included:  

1 lb cooked ground hambuger

1 cup canned/drained mushrooms

1 can chopped black olives, 8 tbsp

5 oz  Merlot,

1 chopped green pepper

1 chopped large fresh tomato 

1 can Hunt's seasoned tomato paste, 10 tbsp

Italian seasonings  & garlic powder,

.......and let this simmer for a spell  ;)    (note:  I forgot onions!!!)

 Nutrition for my batch per serving:  (makes 8 servings)

Cals:  207  Carb: 8  Fiber:  2   Protein:  16  Sodium:   415   Fat:  11

Note:  I make each serving of Cauli-Sagna as I eat it...

 Creating the meal.....

1 serving Spag Merlot Sauce (on bottom of bowl)

6 oz boiled cauli, riced or chopped small  (arranged over top of sauce, to help prevent spattering)  ;)

Nuke for 90 seconds 

Top with: 

1 oz mozzerella

1/2 oz parmesean

Mix well, cheese will melt in cauli & sauce mix.

Savor the cheesy goodness....  :D 

 

Recipe: Low Carb Pizza

Many people make versions of Low Carb Pizza.  Some use Oopsy rolls for the crust, some use baked parm cheese for the crust... I have always liked to use low carb, high fiber tortillas as my crust.  They turn out thin & crispy, and best of all you can cut it and eat it just like a regular slice of pizza.

 

Low Carb Pizza

Crust:  Any low carb tortilla.  (My fave is the La Tortilla Factory.  It is larger & lower carb than most.)

Sauce:  1 tbsp tomato paste (pre-seasoned or plain)  spread thin over the tortilla.

Toppings & Cheese:  Your low carb choice!   (I tend to choose turkey pepperoni, mushrooms, black olives, onions and 1 ounce of Mozz.  But the best part of Pizza is that you can do it how ever you want.  Just be adding up your toppings. )  

Optional:  I sprinkle seasonings on top of my cheese before I set it in to bake.  I use an Italian blend.

Baking:  I cooked 3-4 pizzas at a time (bag the extras for later meals).  Preheating my oven to 400 and then checking the pizza after 5 minutes & each minute after.  

 

Nutrition:

Depends on what you put on.  :)

But isn't it nice to be reminded that we can have our comfort foods in low carb versions if we think creatively?  :)

Cheers to however you make your Low Carb Pizza....

Let me know... Post below. 

Recipe: Mashed Faux-Tato

This is a super recipe for low carb eaters that can always stand to be reposted.  I don't know the origin, but they should be commended.  

 

Mashed Faux-Tato

6 oz freshly boiled cauliflower  (or reheated boiled cauli)

1 tbsp sour cream

1 pat butter

Optional:  dill weed or chives to taste 

 Add ingredients to blender / food processor and blend until smooth.  Serve & enjoy

 

Nutrition:

Calories:   110   Carb:  6   Fiber:  2   Fat:   8

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