Eggplant Casserole

Posted on by Trish

Serves 6
5.8 effective grams of net grams of carbohydrates per serving.

4 c. eggplant, sliced thin		10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded		1lb. lean ground beef
½ c. chopped onion		3 cloves garlic, sliced
1 c. mushrooms, sliced		½ c. celery, chopped
1 tsp Italian seasoning		16 oz. Low Carb Spaghetti sauce

Preheat oven to 350°F.
Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove.
Peel eggplant & slice it very thin.
Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired.
Layer half of the meat mixture, half of the sauce & half of the provolone (lasagna style). Repeat layering with remaining eggplant, meat, sauce & provolone.
Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Pasta with Clam Sauce

Posted on by Trish

Submitted by Monica

3 6½ oz. cans chopped clams		6½ oz. can whole clams
3-4 cloves garlic, minced		1 tsp dry Italian seasoning
2 tbsp fresh oregano		2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian)		1 box pasta
Olive Oil		salt & Pepper
Dry White Wine (Sauvignon blanc works well)		Romano cheese

On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
Add 4 cans of clams (with juice), add salt & pepper to taste.
Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.

Posted on by Trish

Submitted by LivingDeadGirl

Preheat oven to 375° F.
Spray muffin pan with cooking spray or lightly grease with butter or margarine.
Mix water, ground beef & stuffing together. You should be able to make a small ball with a handful of mix without it falling apart.
Fill each muffin cup at least half way with meatloaf mix. Make indentation in center of each meatloaf with a spoon.
Pour a little spaghetti sauce in the middle of each indentation. Sprinkle with Italian seasoning & shredded mozzarella (as much as you’d like).
Bake for 30 minutes. Cool for at least 10 minutes before serving.