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 Some of my family members have recently decided to try the low-carb diet* for weight loss. I am, of course, always trying to come up with new food ideas to help them reach their weight loss goals and also add some extra taste appeal to their diets. This recipe turned out to be a delicious success!
1 (13.5 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1cup grated Parmesan cheese
1 clove garlic, crushed (can use 1 teaspoon jarred, chopped garlic)
Paprika
1. Preheat the oven to 325 degrees F.
2. Mix first 4 ingredients together in a medium mixing bowl until well blended.
3. Pour the mixture into a small, oven-proof casserole, sprinkle a little paprika over the top. Bake for 45 minutes. Serve hot with pepper strips, cucumber rounds, celery sticks, low-carb fiber crackers or pork rinds.
Makes 4 servings each with 3 grams of carbohydrates and 1 gram of fiber for a total of 2 grams usable carbohydrates and 10 grams of protein. (This analysis does not include vegetables or crackers).
* You don’t have to be eating a low-carb diet to enjoy this wonderful dip! Try it with your favorite dipping vegetables, chips or crackers.
Emily
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 Welcome your family home for dinner with this delicious full-flavored beef stew! You won’t have to heat up the house because it all cooks in your slow cooker! Ummmm!
1-1/2 pounds boneless beef bottom round, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons cooking oil
1 (10-1/2 ounces) can condensed French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water
1. Sprinkle the beef with the black pepper and coat with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat; add the beef and cook until browned, stirring often. Transfer cooked beef to a 3-1/2-quart slow cooker.
2. Add the soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours or until the meat is fork-tender.
3. In a small bowl, combine the remaining flour and water until smooth; stir into the beef mixture in slow cooker. Turn heat to High; cover and cook for 15 minutes or until slightly thickened. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 We enjoy these “light as air” garlic and herb flavored popovers with just about any dinner I serve. The batter will be very thin but that’s the way it is supposed to be!
1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.
Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.
Emily
Emily's Favorite Recipes:
 A delicious alternative to French-fried potatoes! All the flavor you need without all the fat you don’t need! This recipe is perfect for using up left-over boiled or baked potatoes!
1 teaspoon olive oil
2 small all-purpose potatoes, cooked and cubed
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
pepper to taste
1.In a medium skillet, heat the oil. Add the potatoes and garlic; cook, stirring constantly 5 minutes or until the potatoes are lightly browned.
2.Remove from the heat and sprinkle with the cheese, and pepper. Makes 2 servings.
Per Serving: 123 calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 21 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 23 mg Calcium.
Emily
Emily's Favorite Recipes:
 This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!
1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.
2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.
3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.
Emily
Tender, moist and delicious, this lightly seasoned baked chicken is perfect for the whole family!
3 tablespoons butter or margarine, melted
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon crushed, dried oregano
6 boneless skinless chicken breast halves
1. Place melted butter in a shallow bowl. In another shallow bowl, combine all the remaining ingredients except the chicken breasts.
2. Dip chicken breasts first in melted butter, then in crumb mixture to coat. Place in a greased 15x10x1-inch baking pan.
3. Bake at 375 degrees F, uncovered, for 40 to 45 minutes or until juices run clear. Makes 6 servings.
Emily
 An affordable cut of beef seasoned just right and baked to tender perfection in your oven. A delicious way to say “dinner is ready”.
1 tablespoons olive or canola oil
1 (3 pound) beef brisket, rinsed and patted dry
Kosher salt
Freshly ground pepper
2 heads garlic, divided, peeled & chopped*
1 small sweet yellow onion, chopped
2 tablespoons cup balsamic vinegar
1-1/2 to 2 cups beef broth
1 teaspoons dried oregano, crushed
1/2 teaspoon dried basil
Season brisket with salt and pepper. Heat oil in a Dutch oven; add brisket and sear until brown on both sides.Add the remaining ingredients to the Dutch oven and cover.
Bake at 325 degrees F for 3 hours, turning brisket once or twice during baking time. Remove from oven and let rest, covered, for 15 minutes.
Transfer to a serving platter, spoon juices over brisket and carve in strips cutting against the grain. Makes 8 to 10 servings, each with a trace of carbohydrate.
*This may seem like you are using too much garlic, but it becomes very sweet and makes a delicious gravy.
Emily
 Serve this savory and delicious chicken with your favorite salad vegetables for a real dinner treat!
4 slices bacon, chopped
2-1/2 to 3 pound chicken, cut into serving pieces*
1 (10 oz) package fresh mushrooms, quartered
1 garlic clove, finely chopped
1 envelope onion soup mix
1-3/4 cups water
1/2 teaspoon dried thyme leaves, crushed
1. Cook bacon in a 6-quart Dutch oven over medium-high heat until crisp; about 3 minutes. Remove and set aside, reserving drippings.
2. Add the chicken to the reserved drippings and brown over medium-high heat; remove and set aside.
3. In the same Dutch oven, add the mushrooms and garlic; cook over medium heat, stirring often, about 4 minutes.
4. Return the chicken and bacon to the Dutch oven. Add onion soup mix blended with water and thyme. Bring to a boil over high heat; reduce heat to low and simmer covered 40 minutes or until chicken is done. Makes 4 servings, each with 3 net carbohydrates.
* Since my family prefers all-white meat, I used 4 boneless, skinless chicken breasts halves.
Emily
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