Low Carb Eggplant Parmesan

Low Carb Recipe: Low Carb Eggplant Parmesan

1 medium eggplant
parmesan cheese
2 eggs
1 cup low carb spaghetti sauce (I used Hunts Sugar Free spaghetti sauce)
2 T butter
4 slices provolone cheese or 4 oz mozzarella, shredded
Serves four.

Wash eggplant. Cut the ends off and slice in half and those half in halves and again... You want eight even slices, which will be about 1/2 inch thick or a little more. Dip slices into egg then parmesan cheese and fry in butter in a skillet over medium-high heat. Fry each side for about three minutes and drain on paper towels. You want them golden-brown like fried zucchini. Place 4 slices of fried eggplant in a greased 9x9 pan. Spoon a heaping tablespoon of sauce over each slice of eggplant. Top with 4 more slices of eggplant, stacking one slice on top of another. Top with remaining sauce and the cheese. Bake at 350 for 25-30 minutes, until golden brown.

If you like things spicier, you could always add in a little bit of basil or oregano to your parmesan cheese before coating the eggplant slices.

Enjoy!

Fiesta Chicken Hot Bake - Low Carb Recipe

Fiesta Chicken Hot Bake

- 3 to 4 cups cooked, cut up chicken
- 14.5 oz diced tomatoes (I used fire roasted)
- 8 oz cream cheese
- 2 T heavy whipping cream
- 6 oz shredded cheddar cheese
- 2 T Taco Seasoning
- 1 onion, medium
- 1 T butter

Preheat oven to 350. Saute onion for a few minutes in a small skillet with the butter. Spray with non-stick cooking spray and put chicken in pan. Mix the taco seasoning in with the chicken. Soften the cream cheese in the microwave for ne minute. Add heavy cream to the cream cheese and stir. Carefully pour the cream cheese mixture over the chicken, spreading evenly over the top. Spread cheddar cheese on top and finally, place onions on top and bake for 20-25 minutes.

Top with your favorite low carb toppings such as salsa, sour cream, lettuce, tomatoes and jalapeno peppers!

This recipe was inspired by Linda Sue's Mexican Chicken recipe. I had a ton of grilled leg and thigh pieces, so I decided to pick them off the bones and make a fiesta casserole.

Two Cheese Wet Burritos

Two Cheese Low Carb Wet Burritos

8 oz cream cheese - cut into 1 oz slices
8 oz shredded cheddar cheese
8 Low Carb Wraps
2 lbs ground beef, browned
1 jar salsa
8 oz tomato sauce
1/2 head shredded cabbage
2 T Linda's Taco Seasoning

Brown the ground beef with salt and pepper. Chop up cabbage in small, bite-size pieces. I cut mine kind of like coleslaw-style. Drain fat from beef and add in taco seasoning, cabbage, tomato sauce and 1/2 cup salsa. Cover and cook on medium-high, stirring occasionally until cabbage is tender. This usually takes at least 15-20 minutes to get the cabbage tender... but this is a crucial step! Let your ground-beef mix cool for a while so that it will be easier for you to handle.

Spread one ounce of cream cheese on each low carb wrap, fill them with the meat filling and roll up. Carefully place each one in a greased 9x13 baking dish. If you have any meat filling left, spread it evenly over the top of the roll-ups. Evenly distribute some salsa (to your taste) over the top of your creation. Finally, sprinkle 8 oz shredded cheddar on top and bake for 30 minutes at 350 degrees.

Top with your favorite Mexican fixin's like lettuce, sour cream, salsa, tomatoes and hot peppers!