Zero-Carb Lasagna Noodles

Polenta Tamale Pie

Eggplant Stackers

Low Carb Supper on Thursday, January 17, 2013............Eggplant Parm Stackers

Ingredients:

1 medium-sized Eggplant, sliced into 1/2" rounds
3 cups Italian Meatsauce
6 oz  (or so) fresh mozzarella
Parmesan Cheese to taste
Olive Oil
3 T dry breadcrumbs, optional

Directions:   Preheat Oven: 400 F
Place eggplant on a sheet pan and drizzle with olive oil and salt/pepper.  Roast in the oven for 20 minutes or until desired tenderness.  Meanwhile, heat meatsauce and slice mozzarella (you will need one slice of mozzarella per slice of eggplant, so plan accordingly.  (I made my own meatsauce, but it isn't necessary.) Remove the eggplant from the oven and assemble the stacks as such: Eggplant, sauce, cheese, eggplant, sauce, sprinkle of Parmesan cheese, slice of mozzarella.  If desired, sprinkle plain breadcrumbs over the top for a little texture.  Place the stackers back into the oven for 5 minutes or until cheese is melted.  Enjoy!

Homemade Pierogi

Cheater Beans

Combine a 28-ounce jar of Randall's Great Northern Beans, undrained with 1 pound raw chopped bacon, 1 cup brown sugar, 1/2 cup white sugar, 1 tsp baking soda, 1 tsp dillweed, 2 tsp dry mustard, 2 tsp dehydrated onion. Cover and cook in the microwave on High for 35 minutes. Uncover, transfer to a 400 degree F oven for another 30 minutes or so. (These are even better the next day)

Crunchy Cheesaroni

This is one of my husband's favorite dishes....read through to the bottom for yummy variations.

Crunchy Cheesaroni

2 cups dry elbow macaroni, cooked and drained according to pkg directions
1 green pepper, chopped
1 pound ground meat, browned and crumbled
1 can cream of tomato soup
1 can cream of mushroom soup
1 pkg shredded cheese (8 oz)
1 small container French fried onions

Brown the meat while the pasta boils.  Drain the excess fat off the meat and mix in the green pepper and two cans of soup.  Mix the drained pasta into the meat/soup mixture and pour half into a dutch oven or casserole dish.  Sprinkle in half the cheese and half the onions and then layer on the second half of the macaroni mixture.  Top the casserole with the remaining cheese and bake at 350-375 for 20 minutes or so until bubbly.  Sprinkle the remaining onions on top and slide it back into the oven until they are crispy. Serve with crushed red pepper flakes so people can add their own heat.  Enjoy.

Variations:  substitute Italian sausage (hot or mild) for the ground beef; add other vegetables; experiment with different cheeses.  By far, my family likes the sausage substitution.....I made this just tonight with Bob Evans breakfast sausage and a Mexican 3-cheese blend with delicious results.

Menu for Tonight: 4/3/12

Shredded BBQ Beef (low and slow bottom round roast all day with a generous helping of Todd's special custom pepper blend)....will add the sauce after cooking and shredding

Focaccia Bread (Recipe was posted here last year...continues to be a favorite)


Oven Toasted Kale Chips - had these last night at Mom's: toss torn kale leaves or baby kale with olive oil, salt, pepper, and spices(smoked paprika, ancho chile powder, etc.) and toast at 400 for 8 minutes


Brussels Sprouts- ok, so I buy these babies frozen and just steam or nuke them.  simple.