Enchilada Bake- Low Carb

This was a huge hit with everyone in the family! I was immediately requested to make it again and next time will double as it was almost gone!

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 30 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Recipe: http://www.genaw.com/lowcarb/enchilada_bake_variation.html

Perfect Stovetop Popcorn

I am always looking for good stovetop popcorn recipes that actually cook all of the kernels without burning them! When I saw this one, I knew I had to try it. Who ever thought of putting honey butter on popcorn?! Delicious!

Ingredients:

• 1/4 cup coconut oil (or canola)
• 2/3 cup popcorn kernels
• 3 Tablespoons butter, melted
• 2 Tablespoons honey
• 1 1/2 teaspoons sea salt

Instructions:

1. Add the coconut oil and 3 popcorn kernels to a large pot. (I use my Dutch oven.)
2. Cover and cook over medium-high heat until all 3 kernels pop.
3. Take the three kernels out of the pot.
4. Add the rest of the popcorn kernels.
5. Cover and take the pot off of the heat.
6. Wait 30 seconds.
7. Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
8. After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
9. While the popcorn is popping, melt the butter and add the honey.
10. Pour over the popcorn and sprinkle with salt. Toss until completely coated. You could also do this in a large paper bag.

Recipe: http://bakedbree.com/perfect-stovetop-popcorn

Cole slaw

Ingredients:

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Copyright 2006, Robert Irvine, All Rights Reserved
Recipe: http://www.foodnetwork.com/recipes/cole-slaw-recipe