How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

This method is for a very tasty casserole that is excellent for diabetics and others who are watching their carb or starch intake. This casserole contains no rice, no potatoes, and no pasta; foreseen, but true! It is made with ground beef, bell peppers, onions, green onions,egg, etc. It is a healthy, tasty, economical, and low carb casserole. Try this Beef and Bell Pepper Casserole very soon for a yummy low carb meal.

Beef And Bell Pepper Casserole

Meat Casseroles

1/2 lb lean ground beef

nonstick cooking spray

3 medium bell peppers, finely chopped

2 medium onions, finely chopped

2 tbsps chopped green onions

1/4 tsp garlic powder

1 egg, beaten

2 tbsps minced fresh parsley

1/2 tsp dried thyme

1/2 tsp fresh ground black pepper

1/8 tsp ground cloves

1/8 tsp ground allspice

In a large skillet, cook the ground beef until browned. Drain beef in a colander and rinse with hot water. Allow to drain while preparing the peppers and onions.

To put in order the peppers and onions: Wipe the skillet with a paper towel to take off any meat grease. Spray with the nonstick cooking spray. Over low heat, saute the bell peppers and onions for about 5 minutes until tender. Return the meat to the skillet and stir in the garlic powder. Add the egg, parsley, thyme, black pepper, cloves, and allspice. Stir the composition to consolidate well. Spray a 2-quart shallow casserole dish with the nonstick cooking spray and spoon the composition into the dish. Bake at 375 for 20 minutes or until the casserole is set.

This is an excellent method for diabetics.

Enjoy!

How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

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Old Fashion Recipes For Vegetable Casseroles - Cabbage, Okra, Or Broccoli Casseroles

Do you remember coming into the house as a child and the wonderful aromas that met your nostrils? It was usually because mom or grandma had something delicious baking in the oven. Below are some recipes to help you recreate those wonderful aromas right in your own home. Enjoy some old-fashion vegetable casseroles on your own dinner table. They are also perfect for pitch-in meals, potlucks, reunions, picnics, etc. For your next occasion choose from Cabbage, from an old rural newsletter, Okra, from the community where I attended school in the 1950s, or My Favorite Broccoli Casserole. All these recipes are from my early years in Southern Indiana. The Broccoli Rice is especially good; it will always get good comments when shared with others at any occasion.

CABBAGE CASSEROLE

Meat Casseroles

1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
2 eggs
1/4 cup milk
Salt to taste
Pepper to taste

Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbs into the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.

OKRA CASSEROLE

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup margarine
2 tbsp flour
1 tsp salt
1/2 tsp pepper
2 cup chopped tomatoes
1 1/4 cups sliced okra
4 slices American cheese

Preheat oven to 350 degrees. Grease a casserole dish. Set aside.

In a 10-inch skillet, melt the margarine; saute onion and bell pepper until crisp tender. Stir the flour, salt, and pepper into the skillet mixture; blend well. Add the tomatoes and okra; stir to blend well. Spoon mixture into the prepared casserole dish. Top with the cheese. Bake at 350 degrees for 20 to 25 minutes.

BROCCOLI RICE CASSEROLE

This is the broccoli casserole that has been popular in my family for many, many years.

1/2 stick oleo, use part to grease 2-qt baking dish
1 small onion, chopped
1 square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg directions

Bake at 375 degrees.

Melt oleo in pan, add chopped onion. Cook over low heat until onion is transparent. Add the broccoli and continue to cook just until broccoli is separated. Add soup and cheese; mix well. Add the minute rice. Mix well and pour into the prepared baking dish. Bake at 375 degrees for 20 minutes.

Note: This casserole can be made up to a day ahead, refrigerate before baking then add 5 to 10 minutes to the baking time.

Enjoy!

Old Fashion Recipes For Vegetable Casseroles - Cabbage, Okra, Or Broccoli Casseroles

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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Save Money by Eating Less Meat and More Vegetable Protein

Protein is an important part of a balanced diet, but most western diets include too much animal protein. The excess protein turns into fat and can cause health problems. Animal fats also contain more toxins from pesticides than vegetables do.

Animal proteins, including eggs, dairy products, meat, fish and poultry, are usually the most expensive part of our food budgets.

Meat Casseroles

Sometimes people think that in order to eat less meat, they need to become vegetarian or make vegetarian meals more often. This is one approach. But you can still choose to include small amounts of meat or other animal protein in most meals. What counts is how much you eat over the course of an average day or week.

Beans, legumes, seeds, nuts and whole grains all contain protein and can help satisfy family members who feel deprived when less meat, fish or cheese is being served. Here are some ideas for cutting back on animal protein without going over to a strictly vegan diet:
Stop thinking of meals as consisting of fish or meat, starch and vegetables. Instead think of a combination of animal or vegetable protein along with the starch and vegetables. One course meals work better than serving smaller pieces of chicken. Serve soups rich with whole grains and legumes as a first course. Then people are more likely to be satisfied with less meat in the main course. "Stretch" ground meat with vegetables, grains, and beans. Stuffed cabbage, chili, and casseroles are all dishes that can be just as tasty with less meat. Add chick peas, beans, nuts, or seeds to salads. Mash up beans before adding to casseroles or soups. Not everyone will notice them. Tiny red lentils may also get a pass from picky eaters. Chumus and techina are tasty spreads made from chickpeas and sesame seed paste. If you have a small amount of leftover meat, fill it out with beans and grains instead of cooking additional meat. I don't buy soybeans or products, except for Tamari sauce. I still have questions about its health benefits and risks.

What techniques has your family used to cut back on animal protein?

Save Money by Eating Less Meat and More Vegetable Protein

Hannah Katsman is the author of Cooking Manager. A mother of six, she helps home cooks save time and money with professional tips for using appliances, cooking for special diets, menu planning, using leftovers, easy recipes, and saving money by cooking healthy and tasty food in your own kitchen.

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How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

This recipe is for a very tasty casserole that is perfect for diabetics and others who are watching their carb or starch intake. This casserole contains no rice, no potatoes, and no pasta; unbelievable but true! It is made with ground beef, bell peppers, onions, green onions,egg, etc. It is a healthy, tasty, economical, and low carb casserole. Try this Beef and Bell Pepper Casserole very soon for a delicious low carb meal.

BEEF AND BELL PEPPER CASSEROLE

1/2 lb lean ground beef

nonstick cooking spray

3 medium bell peppers, finely chopped

2 medium onions, finely chopped

2 tbsps chopped green onions

1/4 tsp garlic powder

1 egg, beaten

2 tbsps minced fresh parsley

1/2 tsp dried thyme

1/2 tsp fresh ground black pepper

1/8 tsp ground cloves

1/8 tsp ground allspice

In a large skillet, cook the ground beef until browned. Drain beef in a colander and rinse with hot water. Allow to drain while preparing the peppers and onions.

To prepare the peppers and onions: Wipe the skillet with a paper towel to remove any meat grease. Spray with the nonstick cooking spray. Over low heat, saute the bell peppers and onions for about 5 minutes until tender. Return the meat to the skillet and stir in the garlic powder. Add the egg, parsley, thyme, black pepper, cloves, and allspice. Stir the mixture to combine well. Spray a 2-quart shallow casserole dish with the nonstick cooking spray and spoon the mixture into the dish. Bake at 375 for 20 minutes or until the casserole is set.

This is an excellent recipe for diabetics.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

For her old fashion recipes visit http://grandmasvintagerecipes.blogspot.com.

Thanks To : circulon 2 10 piece cookware set

Country Rib and Vegetable Dinner

There is nothing quite like being able to come home to a warm, home cooked meal on a cold night, or if you ask your family, any night! The great thing about this recipe is the ability to create it how you like it. Experiment with your favorite vegetables and you can make it different every time! The apple cider adds a lot of flavor both to the ribs themselves and to the various vegetables. To add some color to the dish, throw in some green peas about five minutes before the dish is done. What are you waiting for? Pull out your apron and get cooking!

Country Rib & Vegetable Dinner

Ingredients:(3)lbs pork ribs, cut from loin, or country-style ribs(1/4) cup all-purpose flour(2) Tbsp. vegetable oil(1) cup apple cider(2) tsp. salt(1/2) tsp. black pepper(1) lb. small red potates(1) lb carrots, cut into 2-inch length(4) small white whole onions peeled(1) small head of cabbage, wedged(1/2) cup chopped fresh parsleyDirections:

Preheat oven to 350 degrees.
Put the ribs into a large bowl and cover with flour, coating all sides well. Heat the oil in an ovenproof casserole dish. Brown meat on all sides over medium heat. Sprinkle with leftover flour. Add apple cider, salt, and black pepper and heat to boiling, stirring often. Cover and bake for 30 minutes. After 30 mins, add the potatoes, carrots and onions. Cover and bake another 30 minutes. Add the cabbage and bake 30 more minutes, covered, or until the meat and vegetables are tender. Serve immediately and sprinkle with parsley for a bit of color!

This recipe serves 4. For 8 servings, double the ingredients and use a 6-8 quart casserole dish.

About the Author Terri Oh is a mother and grandmother who spends her free time trying to come up with ways to make the old look new, and the boring look fresh and fun again! More recipes can be found on her website at http://Gotter-Done.com

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