Two Really Good Recipes
I made these tonight and not only are they very low carb, but my family loved them both.
Turkey Broccoli Casserole (I added some steamed carrots to this)
Yield: 8 servings
2 (10 ounces) packages frozen broccoli
2 cups cooked and diced turkey
1 (10 ounce) can cream of mushroom soup 1/2 cup heavy cream
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees F.
Cook broccoli according to package directions. Layer in 12 x 8−inch baking dish. Spread turkey evenly on top.
Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.
Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat; 7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol
Zucchini Tots (from http://www.skinnytaste.com/2012/07/zucchini-tots.html)
Skinnytaste.comadapted from The Two Bite Club
Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)
Ingredients:
- 1 cup zucchini, grated
- 1 large egg
- 1/4 medium onion, diced
- 1/4 cup reduced fat sharp cheddar cheese, grated
- 1/4 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Directions:
Preheat oven to 400°. Spray a mini muffin tin with cooking spray.
Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
Bake for 16-18 minutes, or until the tops are golden.
Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!
