We have charged full-steam ahead with this low-carb cooking thing and are proud to report that our doctor has given us both great reports on our bloodwork! We have both eaten well, found ourselves full after a meal, but have a strong desire for certain textures and crunchiness of some foods that are now missing from our kitchen and pantry. We’ve felt satisfied but sometimes slightly deprived. However, we will continue the quest of discovering delicious meals that are low-carb and sugar-free and sharing them here at the encouragement of our doctor who seemed really impressed with our numbers.
Meat, cheese, nuts and vegetables are now our true friends. Good luck to all!
Low Carb Philly Beef Casserole
1½ lbs. ground beef
1 medium green pepper, diced
1 medium red bell pepper, diced
1 large onion, diced
1 clove of garlic, minced
1 small can green chilies, not drained
1 to 3 tsps. red pepper flakes, to taste
Salt and pepper to taste
2 to 3 cups shredded mozzarella cheese, divided
1/8 cup shredded Parmesan cheese, divided
1/8 cup shredded Romano cheese, divided
1/4 cup heavy cream
1 tsp. Worcestershire sauce
1 tsp. hot sauce
Preheat oven to 350 degrees.
Brown the ground beef, onions, peppers and garlic until just browned. Drain the grease and return to the pan over low heat. Add the green chilies, red pepper flakes and salt/pepper. Mix well in the skillet. Add half of the mozzarella cheese and half of the Parmesan and Romano cheeses. Add enough cheese to make the mixture ooey-gooey. Stir to combine and for the cheese to begin to melt. Transfer this mixture to a greased 9-by-11 pan. Top with the remaining cheeses.
In a bowl, whisk the eggs, cream, Worcestershire sauce and hot sauce. Poor this mixture evenly on top of the cheese/meat pan. Bake for 35 minutes, and let it rest for five minutes before serving. If necessary, broil on high for one to two minutes to brown the top.
Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.