Thanksgiving is just around the corner and I know this can be a tough time of year, especially for low carbers. Every holiday we go through this conversation in our head. "We are going to stick to our plan, we are feeling great and it is working. Maybe just this one meal I will eat whatever I want then go back to low carbing." I have done it, it is not so easy.
The first year I was low carbing, I had a party. My friend, Denise, and I planned to have low carb foods available to stay on track. We thought stuffed mushrooms would be great and decided to stuff them with all our favorite stuffings. Lucky us we had lots of leftover stuffing so we put in in a pan and baked it. I have been eating it ever since for holidays. This is my first attempt at a recipe, I hope you enjoy it as much as I do!
Low Carb Spinach Sausage Stuffing
1 pound breakfast sausage (I use hot)
10 oz package of fresh spinach, chopped
3 cups chopped fresh mushrooms
1 block (8 oz) cream cheese, softened
3 TBS minced garlic
2 cups shredded parmesan cheese
Preheat oven to 350 degrees.
Brown sausage and drain well. Mix chopped spinach, 1 1/2 cups parmesan cheese, garlic and cream cheese together in large bowl. Mix well until combined. Add sausage and mushrooms then mix well. Pour in 9 x 13 pan, sprinkle remaining cheese and bake for 50 minutes.
Makes 9 servings
330 calories, Fat 27, Protein 19, Carbs 5, Fiber 1...4 net carbs per serving
This reheats great in the microwave.