Sunday, July 1, 2012

Low Carb Chili Pot Pie

modified this recipe to make it low carb:


- 2lbs ground beef
- Jar NoSugar Added Pasta Sauce
- can Chedder Cheese Soup
- one onion chopped small
- two green peppers chopped small
- one can sliced mushrooms
- chili powder, black pepper, salt

1. in wok, cook ground beef, drain off liquid as it accumulates.
2. when almost no pink is remaining, add the bell peppers and onions and cook additional 5-7minutes until vegetables are tender.

3. Add the mushroom, soup, pasta sauce, 2 tablespoons chili powder, 1 tablespoon pepper, 1 tablespoon salt. stir and reduce heat to medium low, cook additional 5min until heated thoroughly. do a taste test and add more salt/pepper to taste.
4. Serve / tupperware and top with shredded cheese.

The soup has the carbs in it but this should make 6-7 servings so it will be about 5carbs per serving. The original recipe was to have included a can of black beans (lots of carbs) and at this point to bake at 375 for 15minutes with refrigerated biscuits tucked along edge of caserole dish (really high carbs).. so instead, just removed the items that will spike your insulin and make you fat.. too easy.