Kristi's Amazing Deep-Dish Low-Carb Spinach Quiche Pizza/Casserole Recipe

Start by browning a package of Italian sausage
(preferrably msg- & nitrate-free).

I threw in a handful of minced dried onions.
Feel free to use fresh (if you have no children and lots of time on your hands.)

Shred some mozzerella (or your fave) cheese while the meat is cooking. I don't use pre-shredded cheese. Did you know they add potato starch to pre-shredded cheese to keep it from sticking together? BAD!
Not good for low-carbers. Sneaky little buzzards.

I made this in a 9x13 glass dish, so I used 8 eggs. 

Throw in about a cup of Parmesan. (Grated from a canister is fine/ feel free to use fresh if you've got it.)

Throw in 1-2 cups of fresh or frozen spinach. You can skip the spinach if spinach grosses you out. But it shouldn't. It's awesome and so good for you and so yummy. Trust me.

Mix.

Pour into a well-greased pan. Isn't it pretty?
 I forgot to take a picture when it was done, but it was soo pretty and toasty. 

I bake mine under the broiler and just keep an eye on it until it's set.
Time just depends on your oven and how thick your mixture.
Just keep an eye on it. Don't walk away!

You should also have chopped some fresh onions at some point.

And I love black olives, so I add those too. I meant to buy a green pepper,
 but my brain doesn't usually work very well at the grocery store. 

I buy the whole ones and break them up. Who has time for slicing?

Mushrooms and cheapo pizza sauce. The sauce has a minimal amount of sugar, but we'll pretend it doesn't for now. Feel free to use fresh everything and make your own sauce. (I'm jealous of all your free time now.)

Spread, dump, poor, arrange...whatever...

More arranging...

Ta-da! Mmmm, pepperoni.

Yes. Yes, it IS as good as it looks. Hubby even had seconds.

Also makes a great breakfast. YUMMM.

Kristi's Pumpkin Chili Recipe

Kristi's Pumpkin Chili Recipe

This makes a lot--great leftovers!

2 lb ground beef

2 medium onions (chopped)

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon dried garlic (or 1tsp powder or fresh)

1/2 teaspoon fennel (powder, not whole)

salt (to taste--it's really up to how you like it)

black pepper (to-taste, I also use "veggie pepper" from Mama Jean's)

3 cans green beans (drained) you can chop them smaller if you prefer

1 can black beans (drained-- just use your favorite kind. I don't add a lot because they are higher in carbs

1 15-oz can pumpkin (PUMPKIN! Not pumpkin pie filling!!)

1 29-oz can crushed tomatoes 

Brown ground beef with onions and spices (or break up and cook in your crockpot on low all day if you have time). 

Mix everything together, and add 1-2 cans of water--depends on how thick you like it. Cook in the crockpot on low all day, or simmer on the stove until the flavors are blended.

Yield: A LOT!

Serve with shredded cheese and sour cream.

Low Carbin' and Lovin' It!!

Today marks my one-year anniversary on the Atkins diet! And I'm still lovin' it!

A year ago I weighed 258lbs; today I weigh 201lbs! Woohoo!

I still have quite a way to go, but I'm thrilled with my progress and won't be ditching this lifestyle anytime soon!

A year ago I had high blood pressure, migraines 24/7, no energy, and with clinical hypoglycemia, no matter what I ate, I couldn't stay awake. I was becoming very forgetful, and I thought I was losing my mind!

Now I'm doing great, thanks to my awesome doctor at the Headache Care Center who recommended I try Atkins for my headaches, I am now about 98% headache free. When I do get a headache I can usually pinpoint the cause and eliminate it.

And now for the best part--the before and after photos! And hopefully on July 2, 2011 I'll be posting the next set of photos!

This one makes me sad. I was miserable!

It's been a long--but wonderful year!

And now for my ZOMG cat face. Yup.

http://www.youtube.com/watch?v=MebVRdF6ODs

{Low-Carb Recipe} TEXAS CHILI

Kelsey, I'm going to post any recipes I find on my blog so you can find them easily!
This is from Linda's Low-Carb Menus and Recipes--I slightly adjusted it to "our" liking.
http://www.genaw.com/lowcarb/texas_chili.html

TEXAS CHILI
2 pounds ground beef, lean
2 ounces onion, chopped, 1 small or 1/2 cup {although I'd add a cup}
2 cloves garlic, minced
1 tablespoon chili powder
3 teaspoons cumin
1 teaspoon paprika {I like the Hungarian--I got some Spanish last week}
2 teaspoons salt
8 ounce can no-sugar added tomato sauce {I'd just use chopped tomatoes}
2 cups water
Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. Turn down the heat to low; cover and simmer 1- 1 1/2 hours.

Makes about 6 servings - Can be frozen

Per Serving: 283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This won't be thick like traditional chili with beans and a thick tomato base. It's more like a thin chili soup. Be sure to drain the fat really well or you'll end up with a layer of grease floating on top, like I did. I had to skim as much as I could. It might be good with some other veggies added, such as chopped tomatoes, zucchini, green peppers, etc. It will go farther, but will increase the carbs.
{Zucchini sounds really good! I'd add 2 T ground flax to help thicken it a bit too}