Following a low card diet can sometimes be a bit boring especially when you love all the things you need to either avoid or eat in small amounts.
The Atkins “induction” phase is sometimes like that.. when there are really limited options…. So sometimes it takes some effort and creativity to make different meals with the same ingredients taste different.
The rewards of feeling better certainly outweigh the efforts.
This recipe is both easy and “induction” worthy… for those following Atkins.. this recipe is for you… for those just curious.. it is delicious and something everyone can enjoy.
I do use extremely lean meat … the recipe includes other ingredients that are higher in fat.. you don’t need to compound that with higher fat meat.
The Worcestershire sauce is optional.. we like the added zing it gives ground beef. I used about three “splashes”… which is less than 1 tablespoon.
The mushrooms are optional as well.
I used my mini chopper to chop the onion and garlic together.. it’s easier and mixes the onion and garlic really well.
You can use less cheddar cheese if you prefer.. we like it cheesy.
I used heavy cream… half and half works also.
All you need:
1 pound lean ground beef
3 strips of thick sliced bacon, cut up
1 small onion, diced
1 large garlic clove, minced
About 1 tablespoon Worcestershire sauce (optional)
8 oz. baby Portobello mushrooms, thickly sliced (optional)
1 cup shredded cheddar cheese
3 eggs, beaten
½ cup mayo
½ cup heavy cream
All you need to do:
Preheat the oven to 350 degrees F.
In a large skillet cook the bacon until cooked and slightly crispy.
Remove all but about a tablespoon of the bacon grease. Add the onions and garlic.. and cook until the onions are soft. Add the ground beef and add the splashes of Worcestershire sauce. Cook until the beef is brown and cooked. *Add the mushrooms toward the end as the beef finishes cooking.
The mushrooms will release quite a bit of water.. that’s okay. When the beef finishes cooking and the mushrooms are semi soft… add the bacon back into the pan… mix well and then remove the mixture to a 9 x 9 inch square baking dish.
Sprinkle the cheddar cheese over the top of the meat mixture.
In a medium bowl, mix the beaten eggs and mayo well. Add the heavy cream and mix until smooth. Pour the mixture over the top of the casserole.
Bake for 40-45 minutes until the top is set and golden in color.
Remove from the oven and allow to set for 5-10 minutes before serving.