HAMBURGER DIVAN

I love Chicken Divan.  So I thought hmmm... why not hamburger divan?  Right?  I had a pound of hamburger and wasn't sure what I wanted to do with it and didn't want to make the same old things I normally make so I thought of this.  It's the same idea as chicken divan, only with hamburger.  I was curious to know what the "divan" meant, so if you're curious here is a Wikipedia explanation, It's interesting anyway, if you're the curious sort.  I used a gluten free organic cream of mushroom condensed soup in this, and that gives a few more carbs (4 per serving), but if you want a totally grain free sauce, then you could do the same sauce in my Chicken Divan recipe instead.  But this was fantastic and we loved it.  My husband tends to like this version much better. Sometimes I am willing to add a few carbs in order to lower his.

So I won't make this a long drawn out post, (which I tend to hate on blogs I go to), and will get on to the recipe.

                      

 Hamburger Divan

Recipe By     :Ginny Larsen 

Serving Size  : 6    

(I list the brands I use, and that is where I get the nutrition info. If you use something else, yours may vary)

1 pound  ground beef, Simply Nature, 100% grass fed

4 ounces  canned mushroom slices -- OR fresh, sliced or chopped

1 teaspoon  onion powder

1 teaspoon  garlic powder

1 teaspoon  salt

12 ounces  cream of mushroom soup, Pacific organic condensed -- (gluten free)

1/4 cup  half and half

1/4 cup  Just Mayo, Hampton Creek

1 cup  colby jack cheese, Happy Farms -- shredded

12 ounces  Broccoli Florets, Season's Choice, frozen

1 cup  colby jack cheese, Happy Farms -- shredded

1/4 cup  Parmesan cheese -- grated

In frying pan brown beef, and add mushroom slices, onion powder, garlic powder and salt.  Stir together.

Add cream of mushroom soup, half and half, mayo, and shredded cheese.  Stir together until well incorporated and cheese is melted. 

Preheat oven to 350F, grease 7 x 11-inch or 9 x 9-inch baking pan.  Pour hamburger mixture into pan.  

Microwave broccoli for 5 to 6 minutes.  If desired chop into smaller pieces. Your preference.  Spread on top of hamburger mixture.

Top with remaining shredded cheese, and parmesan cheese.  

Bake 30 minutes.  

Copyright:

 © "11/6/2016, Ginny Larsen"

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Per Serving: 461 Calories; 34g Fat (67.1% calories from fat); 27g Protein; 10g Carbohydrate; 2g Dietary Fiber

NOTES : 10g carbs per 1/6 casserole

8g net carbs

BAKED SPAGHETTI SQUASH AND BEEF "ZITI"

I had a hard time naming this because it's not really a baked ziti, since I'm not using ziti pasta, but I used a baked ziti recipe and instead of the ziti pasta used a spaghetti squash.  The result was phenomenal!  We loved it.  Of course it does not have the pasta feel.  You just are not going to get that with spaghetti squash.  I've learned to like things for what they are not for what I'm trying to replace.  It's not pasta. It's spaghetti squash, but you have all the baked ziti flavors added to a spaghetti squash, and you have a new meal that stands alone.  And it's not a disappointment!  A very satisfying meal that needs nothing added.  My family loved it and nobody said, "isn't there supposed to be some pasta in there somewhere?"  No, we did not miss it.

                   
Baked Spaghetti Squash and beef "Ziti"

Recipe By     :Ginny Larsen
Serving Size  : 6

1  spaghetti squash
1  pound  ground beef, Simply Nature, 100% grass fed
1  teaspoon  fennel seed
1/2  teaspoon  sea salt
1/4  teaspoon  black pepper
1/2  teaspoon  onion flakes
1/2  teaspoon  onion powder
1/2  teaspoon  garlic powder
24  ounces  simply Nature Organic Marinara Sauce -- (1 jar)
1  pound  ricotta cheese
1/2  teaspoon  sea salt
1/2  teaspoon  basil
3  cups  part skim milk mozzarella cheese -- (divided)

Earlier in the day or a day ahead of time, prepare the spaghetti squash.  It makes it much easier.  Cut the squash in half and remove pulp and seeds, spread each half with extra virgin olive oil or butter, sprinkle with salt and pepper and roast in preheated 400 degree F. oven for 35 to 40 minutes or until tender.  Let cool enough to handle and then scrape out the strands of spaghetti squash.

Store in the refrigerator until ready to use.

In frying pan add ground beef, fennel seed, sea salt, pepper, onion flakes, onion powder, and garlic powder.  Stir together and brown. Add marinara sauce and simmer.

Preheat oven to 375F.  Grease a baking dish. You can use a casserole dish, or a 9 x 11-inch baking pan.  Your choice.  I used a casserole dish.

In medium bowl add ricotta cheese, sea salt, and basil.  Stir together.

To baking dish, add half of the spaghetti squash.  Top with half of the ricotta cheese.  To this with 1/3 of the meat sauce.  Then 1 cup of mozzarella cheese.

Repeat with the other half of spaghetti squash, other half of the ricotta, and another 1/3 of the meat sauce topping with 1 cup of the mozzarella.

Add the rest of the meat sauce and the remaining cup of mozzarella.  Bake for 40 minutes.

Copyright:
  "© ginnyslowcarbkitchen.blogspot.com  11/1/2016"
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Per Serving: 496 Calories; 31g Fat (56.7% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber
NOTES : 11g net carbs