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Old 08-26-2013, 10:46 AM   #1
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LCHF recipes?

Does anyone have any LCHF recipes that aren't too heavy on the cheese? It would be a big help to cook ahead and freeze some dishes. TIA!
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Old 08-26-2013, 11:37 AM   #2
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This is one of my favorite recipes, you could cut back on the cheese if you like less cheese. I use sliced Cream Havarti cheese in the recipe instead of cheddar and I usually add one of those 1 pound containers of sliced fresh mushrooms when I'm sauteing the onions and cabbage and I leave out the bell peppers.

I slice my cabbage in to resemble noodles. The flavor reminds me of Beef Stroganoff but I've never frozen it, you'll have to ask Charski if she has and if it would freeze well.

I'll make it up and stick it in the frig and eat on it for a week. I eat it for lunches and when I'm making high carb food for the rest of the family that I can't eat.

CHARSKI’S CHEESY BEEF BACON CABBAGE CASSEROLE

8 slices bacon, chopped
1 medium cabbage, chopped, about 36 ounces
1 small onion, chopped, 2 1/2 ounces
1 green or red bell pepper, chopped
2 tablespoons butter or bacon grease
Salt and pepper, to taste
1 lb ground beef – browned
1 cup sour cream *
8 ounces cheddar cheese, shredded
4 ounces cheddar cheese, shredded
Paprika

In a very large Dutch oven or wok, fry the bacon until crisp; remove from pan to a paper towel-lined plate and reserve 2 tablespoons of the grease, if desired. Discard any remaining bacon grease.

Sauté the cabbage, onions and bell peppers in butter or bacon grease until tender, wilted and all liquid has evaporated; season well with salt and pepper.

Brown the ground beef in another pan and drain; then stir in, cabbage mixture, sour cream, bacon and 8 ounces of cheese. Adjust the seasoning as needed.

Spread mixture into a greased 9x13" baking pan. Bake at 450º for about 10 minutes. Top with 4 ounces of cheese and sprinkle with paprika and bake another 10 to 15 minutes or until golden brown and bubbly.

Let stand about 10 minutes before serving.

Makes about 8 servings
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Old 08-26-2013, 12:01 PM   #3
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Thanks - it sounds great! Recipes don't have to be able to be frozen - that's just wishful thinking! Anything that keeps well is great because I'm the only low carber in the house.
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Old 08-26-2013, 01:08 PM   #4
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Yeah, I'm the only low carber in the house also. I usually try to make a meat, starch and veggies and I eat the meat and veggies and skip the starch. But of course that's not always possible so I make up a pan of food that I stick in the frig to eat for lunches and dinners when I can't have what the rest of the group is eating.

I also like to roast a pan of chicken leg quarters and eat them cold out of the frig with Frank's Wing sauce. I'm addicted to that stuff. It's a good thing it's 0 carbs. I melt a large pat of butter and pour some Frank's Wing sauce into the butter and mix it up and dip my cold chicken in it and have that with a side salad.

Another favorite is to make a big pot of Tortilla Soup using two whole chickens so that it's got tons of chicken meat in it. I freeze it in single serving portions and when I need a quick meal pop it in the microwave and set it to defrost. It thaws out in a few minutes then I drop a hand full of Mexican blend cheese in the bowl and melt it in the microwave then pour the thawed soup into the bowl and heat it up.

When I eat it I scoop a little bite of cheese off the bottom into my spoon and eat it with my soup...it is soooo good.

Crumbly Cogwell’s Tortilla Soup

1 large fryer cut in half so it lays flat in the pot (I use two fryers)
1 whole bunch cilantro, washed well, chopped (leaves only)
4 garlic cloves, chopped
1 large onion, chopped
2 fresh Serrano peppers, chopped (can sub Jalapeno peppers)
1 (10-ounce) can tomatoes with green chilies
2 quarts chicken stock
1 (15-ounce) can crushed tomatoes
4 large carrots cleaned and chopped
4 ribs celery chopped
2 teaspoons ground cumin
2 teaspoons salt
1 to 1 1/2 cups shredded Mexican Blend cheese (about 1 ounce per serving)
2 avocados, peeled and mashed with a little lime juice and garlic salt
Sour Cream

Place all ingredients except cheese, avocados and sour cream in a large Crockpot. Cook 4 hours on high or 8 hours on low. Or you can cook it in a large stock pot on low heat if you don't want to use a Crockpot.

Remove cooked chicken from the pot and cool enough to handle.

Remove meat from the bones and return meat to the pot.

To serve place a small mound of cheese, about one ounce, in the bottom of a bowl and ladle steaming hot soup over the cheese, let is sit for a minute so the cheese can melt.

Serve with mashed avocados and sour cream on the side.
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Old 08-26-2013, 08:11 PM   #5
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Chicken Lady HELLO!

This tortilla soup looks like it would be addictive. YUMMO!

Thanks for the recipe!
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Old 08-27-2013, 07:26 AM   #6
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Hello back and it's really good stuff. LOL you're welcome.
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