Category Archives: Onions

Onion Recipes

Loaded Baked Broccoli

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This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.

Loaded Baked Broccoli

Ingredients

Directions

  1. Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
  2. While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
  3. After casserole is done baking, top evenly with the bacon and onions.

Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.

Eggplant Lasagna Casserole

I wrote this recipe 3 years ago and do not have a photo right now, but I plan on making this again and will photograph it at that time, but until then… here ya go! It’s an awesome dish.

The Ingredients:

3 med. Eggplants, cubed (36 oz)

1/2 lg. Onion, diced (6.7 oz)

3 Tbsp Olive Oil

15 oz Ricotta cheese

2 lg. Eggs

1/2 c. Parmesan, grated

1 tsp Basil, dried

1 tsp Oregano, dried

1 tsp Garlic Powder

16 oz. Mozzarella, shredded, I used the Kraft Mozzarella with a touch of Philly

2 jars Mezzetta Homestyle Marinara sauce

What to do:

After cubing the eggplants, place in a large bowl and cover with salt and water to leech the bitterness from them, set this aside and let soak.

In a high sided saute pan, heat olive oil over med. to med-high heat, add onions, season with a little salt and saute for about 5 minutes until tender. Add the marinara sauce and stir well to combine, set aside.

Combine Ricotta, eggs, Parmesan, basil, oregano, and garlic powder until well combined.

Drain and rinse Eggplant cubes.

In a very large baking dish, place 1/3 of the sauce in the bottom of the dish, top with 1/2 of the eggplant cubes.  Spread the ricotta mixture evenly over eggplant and top with another 1/3 of the sauce. Spread the second half of the eggplant cubes over the sauce and ricotta and then top that with the last of the sauce.

Cover entire dish with mozzarella, spreading evenly and cover with foil.

Bake in a pre-heated 375 degree oven for 45 minutes, uncover and bake for another 15 until cheese is nicely browned.

Makes 14 servings

If you have your own home-made tomato sauce, just adjust the nutrition info provided to reflect the numbers for your sauce. This made more than I could fit into any one casserole dish that I own, so I had to split this into 2 casserole dishes when I made it. This does freeze well.

Nutritional Information:

Sodium: 716 mg     Fat: 20.68 g     Total Carbs: 11.52 g     Fiber: 3.5 g                        Net Carbs: 8.02 g     Veggie Net Carbs: 6.01 g     Protein: 14.63g     Calories: 302

Ratios:     Carbs: 15%     Fat: 62%     Protein: 23%

Tuna Casserole

The Ingredients:

4 – 5 oz cans Tuna, packed in water, drained

6 oz. Fresh Green Beans, cut in 3rds

12 oz Cauliflower, cooked and chopped, about 2 cups

3 oz. Onions, diced

3 stalks Celery, chopped, 4 oz.

4 1/2 oz. Mushrooms, sliced

4 Tbsp Butter

8 oz. Marscapone or Cream Cheese

1/2 c. Heavy Cream

8 oz. Cheddar Cheese, shredded

2 tsp. Salt

What to Do:

Pre-heat oven to 375*

Cover green beans with water, boil for 10 minutes and drain.

Melt butter in a large saucepan over med-high heat. Add mushrooms, onions, celery and saute for about 5 minutes. Stir in marscapone or cream cheese, heavy cream, salt, green beans and cauliflower. Stir well and heat through, add tuna and mix thoroughly.

Pour into a 9×13″ casserole dish and spread evenly. Top with shredded cheese and bake uncovered for 25-30 minutes until cheese is golden and bubbly.

Makes 8 servings.

I served this over spaghetti squash as shown above in the photo.

Nutritional Information:

Sodium: 1028 mg     Fat: 36.44 g     Total carbs: 6.21 g     Fiber: 1.8 g          NetCarbs: 4.41 g     VeggieNetCarbs: 2.75 g     Protein: 21.88 g     Calories: 437

Beef Stew

The Ingredients:

1 1/2 lbs Beef steak or Stew meat, cut into cubes  (I had 27.5 oz)

10 oz. Green Bans, fresh, cut in thirds

5 Green Onions/Scallions (2.8 oz)

1 small Onion, chopped (5.1 oz)

5 stalks Celery, chopped (6.8 oz)

6 small Turnips, peeled and chopped into large pieces (22.7 oz)

4 c. Beef Broth

2 tsp. Salt

1 tsp. black Pepper

1 tsp. Oregano, dried leaves

1/2 tsp. Thyme, dried

1 Bay leaf

3 c. Cauliflower, cook it and mash it

What to Do:

Put everything except cauliflower into a large crock pot, cover and cook on low for 10 hours.

After cooking is done, stir in the mashed cauliflower and serve.

Makes 10 servings.

Nutritional Information:

Sodium: 720 mg     Fat: 15.41 g     Total Carbs: 10.69 g     Fiber: 3.7 g     NetCarbs: 6.99 g     Veggie Net Carbs: 6.5 g     Protein: 17.16 g     Calories: 247

Turnip Au Gratin

The Ingredients:

3-4 Turnips (25 oz) tops &bottoms cut off, peeled and sliced thinly

3.2 oz Shiitake Mushrooms, stems removed, sliced

6 oz. sweet Onions, sliced, about 1/2 a large onion

3/4 c. Heavy Whipping Cream

1 tsp. Salt

1/2 tsp. White Pepper

1/4 tsp. Nutmeg

6 Tbsp Butter

4 Tbsp Cream Cheese, softened

8 oz. Le Gruyère cheese, shredded

8 oz. Sharp Cheddar cheese, shredded

What to Do:

Melt butter in decent sized pan over medium heat. Add onions, salt, pepper and nutmeg and saute for about 10 minutes until very soft. Add the mushrooms and cook for about another 5 minutes until they are tender.

Add cream cheese to mushrooms and onions and stir to combine. Add cream and stir well, remove from heat.

Mix both cheeses together in a large bowl until well mixed.

Place sliced turnips in a 9X13″ casserole dish distributing as evenly as possible over bottom of dish, evenly cover with 1/2 of the cheeses.

Spread the mushroom and onion mixture as evenly as possible over the top of the turnips and cheese and top that with the remaining cheese, spreading it as evenly as possible again.

Cover the casserole dish with foil, bake in a pre-heated 375 degree oven for 30 minutes, then remove foil and bake for another 15 minutes until cheese is nicely browned.

Makes 10 servings

This reheats really well, but gets oily.

Nutritional information:

Sodium: 531 mg     Fat: 29.92 g     Total Carbs: 7.38 g     Fiber: 1.6 g                         Net Carbs: 5.78 g     Veggie Net Carbs: 4.62 g     Protein: 13.99 g     Calories: 354

Ratios:     Carbs: 8%     Fat: 76%     Protein: 16%

Cajun Gumbo

This recipe is a time consumer. Takes all in all about 2 hours start to finish, but anything really wonderful takes time to slow cook, it’s worth the time and effort. Makes a very large pot of gumbo that freezes really well. Take a Sunday and get to cooking, you will lots of leftovers for a quick easy meal later. 🙂

The Ingredients:

1/2 c. Butter

2 lbs. Johnsonville Hot Italian Sausage

1 lb Hillshire Farms Smoked Sausage link, sliced in half lengthwise & chopped

1 lb Farmland Cubed Ham

1 lb Chicken, cooked and chopped

12 c. Chicken Stock

24 oz. Okra (I use frozen chopped Okra)

3 Green Bell Peppers, seeded and chopped (I got 33 oz)

2 sm-med Onions, chopped (12 oz)

5 Green Onions/Scallions, sliced (2.3 oz)

8 stalks Celery, sliced (12 oz)

2 tsp Minced Garlic

7 oz can Diced Green Chiles

6 oz can Tomato Paste

10.75 oz can Tomato Puree

28 oz can Diced Tomatoes, do not drain

1/2 tsp Thyme

1/2 tsp Tarragon

3/4 tsp Oregano

1/2 tsp Basil, dried

1 Tbsp Cumin, ground

1 Tbsp Salt

1 tsp Black Pepper

What to Do:

Melt butter over med-high heat in large stockpot, add ground sausage and cook until until browned and crumbly.

Add smoked sausage and ham and stir well, cook for a few minutes just to heat through.

Add everything EXCEPT Okra and cooked chicken to the stockpot and stir well to combine, increase heat to high and bring to boil.

Cover, reduce heat to med-low and cook for an hour stirring occasionally.

Remove lid, add Okra and cooked chicken to the pot, stir well to combine, increase heat to med-high and bring to a simmer, cover and cook for about 20 minutes, stirring occasionally.

Remove from heat, stir and serve.

If you like spicy, add red pepper flakes and/or your favorite hot sauce. This recipe can easily be changed to a seafood gumbo but omitting any of the proteins and adding crab, shrimp, oysters, etc. Or simply add them to this recipe also.  Seafood, however, would need to be added at the end of the cooking time along with the Okra.

Makes 34 – 8 oz bowls or 17 – 16 oz bowls, nutritional info below reflects the 8 oz bowl.

Nutritional Info:     Sodium: 1024 mg     Fat: 11.94 g     Total Carbs: 9.74 g     Fiber: 2.7 g     Net Carbs: 7.04 g     Veggie Net Carbs: 4.78 g     Protein: 11.85 g     Calories: 192

Ratios:     Carbs: 20%     Fat: 56%     Protein: 24%

Zucchini Taco Boats

The Ingredients:

2 medium Zucchini, halved & insides scraped out

8 oz leftover Taco Meat

2 oz. Onion, diced

6 oz. Cheese, shredded

Sour Cream, Guacamole & Salsa for topppings

What To Do:

Heat oven to 375.

Reheat taco meat in saute pan with onions until all hot and bubbly over med-high heat.

Place zucchini shells on non-stick foil in 9X13 casserole dish. Fill each zucchini shell with the meat until all 4 halves are evenly filled.

Top each boat with 1 1/2 oz cheese, it’s gonna be messy! 🙂

Bake in pre-heated oven for 20-30 minutes until cheese is nice and melty and slightly browned.

Makes 4 serving.

I am not adding the nutritional info for this one because it will depend on what you used for taco seasoning and how large your zucchini’s are. These are really fantastic! Thanks for the idea Sue!

Bacon & Leek Frittata

The Ingredients:

8.3 oz. Leeks, sliced and washed (2 medium leeks)

2 oz. Onions, diced

12 oz. Bacon, sliced into 1/2 pieces

3/4 c. Heavy Whipping Cream

8 Eggs, large

1 Tbsp. Lemon Juice

10 oz. Mozzarella, shredded

What To Do:

Pre-heat oven to 375 degrees.

Render bacon over med-high heat in large saucepan stirring often until crisp. Remove bacon bits from grease with a slotted spoon and set aside.

Using the same pan with drippings still in it, saute Leeks and onions over medium heat until tender, about 8 minutes, stir lemon juice into veggies and add bacon back to pan,  mix well, set pan aside to cool off.

In a large bowl, add eggs and heavy cream and whisk very well.

Add cooled off veggie and bacon mixture to the eggs and mix very well. Stir in the shredded cheese and mix thoroughly.

Pour into a greased 9 X 13 casserole dish and bake for about 40 minutes until browned on top.

Makes 8 servings.

Nutritional Information:

Sodium: 593 mg     Fat: 47.96 g     Total Carbs: 7.86 g     Fiber: 0.6 g                       Net Carbs: 7.26 g     Veggie Net Carbs: 4.11 g     Protein: 19.38 g     Calories: 552

Ratios:     Carbs: 6%     Fat: 78%     Protein: 16%

Creamy Spinach Dip

The Ingredients:

5 oz. Spinach Leaves, roughly chopped

5 oz. Water Chestnuts, chopped (8 oz can, drained)

3 oz. Leeks, sliced and cleaned, approx 1 medium leek

7 oz. Celery, chopped, approx 2 large stalks

2 oz. Onions, finely chopped

3 Tbsp. Apple Cider Vinegar

16 oz. Mayonnaise

16 oz. Sour Cream

1 tsp. Paprika

1 tsp. Garlic Powder

1 Tbsp Parsley flakes

1 tsp. Onion Powder

1 tsp. Celery Salt

1/2 tsp. Celery Seed

1 Tbsp. Chives, freeze-dried

5-6 drops EZ Sweets

What To Do:

Mix all the chopped veggies together with the mayo, sour cream and spices. Viola! Yummy dip for parties, and for utilizing other recipes. Great over a piece of chicken or fish as well.

Makes approx 10 – 6 oz. servings.

Nutritional information:

Sodium: 523 mg     Fat: 40.2 g     Total Carbs: 8.36 g     Fiber: 1.4 g                          Net Carbs: 6.96 g      Veggie Net Carbs: 4.66 g      Protein: 2.67g     Cals: 414

Ratios:     Carbs: 8%     Fats: 87%     Protein: 5%

Vegetable & Shrimp Stirfry

The Ingredients:

1-1/4 lbs. Large Shrimp, peeled & deveined (I used 18.7 oz.)

8 oz. Asparagus, cut into 2″ pieces

1 Orange Bell Pepper, chopped into 1″ pieces (5.7 oz)

1 Green Bell Pepper, chopped into 1″ pieces (5.9 oz)

8 oz. Mushrooms, stems cut off and halved

2 Zucchini squashes, halved and sliced (13.4 oz)

1/2 oz. Green onions/Scallions, chopped

5 oz. Sweet Onions, chopped into 1″ pieces

1/2 head of Cabbage slice thinly (13.9 oz)

4 cloves Garlic, smashed and minced

1 tsp. Gourmet Garden Ginger Paste (found in the produce aisle)

3 Tbsp. Soy Sauce

1 Tbsp. Corn Starch

2 packets of Truvia

1/3 c. Water

3 Tbsp. Canola Oil

1/4 – 1/2 tsp. Crushed Red Pepper Flakes, depending on what spice level you like

What to Do:

Combine water, soy sauce, Truvia and corn starch in a bowl and set aside.

Heat 2 Tbsp oil in a large Wok over Medium to Medium-high heat, Add all veggies except cabbage and ginger paste to hot Wok and stir-fry for 4 minutes, add cabbage and 4 Tbsp of soy mixture to veggies in the Wok and stir-fry for another 4 minutes. Remove from the Wok into another dish and cover.

Add last 1 Tbsp of oil to the Wok on stove, add Shrimp, ginger paste, red pepper flakes and remaining soy mixture. Stir fry Shrimp until cooked through, about 3-5 minutes.

Makes 8 servings

Sodium: 455mg     Fat: 6.77g     Fiber: 3.6g     Net Carbs: 8.68g          VeggieNet Carbs: 6.8g     Protein: 17.3g     Calories: 172

Ratios: Carb: 29%     Fat: 35%     Protein: 36%

My good friend Sandra asked me to remake her non-Atkins friendly recipe of this dish. I added more veggies and I like it a lot, I hope she, as well as all of you, enjoy it too.