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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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 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:
 A wonderfully yummy side dish that goes great with practically any meat entrée! If your family likes onions, they are sure to enjoy this delicious casserole.
1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese
1. Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.
2. Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.
3. Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.
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
Emily's Favorite Recipes:
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
 When my family wants lasagna and I am short on time, I use this recipe. It’s much faster than traditional lasagna but tastes just as great!
1 pound lean ground beef
1/2 cup finely chopped onion
1 (26 oz) jar spaghetti sauce (I use Ragu)
1 cup water
3 cups dried wide egg noodles
1 cup ricotta cheese
1/4 cup milk
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
1 cup shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef and onion until meat is no longer pink; drain.
Stir in the spaghetti sauce and water; bring to a boil. Add the egg noodles; return to a boil. Reduce the heat, cover and simmer for 10 minutes or until the noodles are tender.
In a small bowl, stir together the ricotta cheese, milk, Parmesan cheese, Italian seasoning and parsley flakes. Spread cheese mixture over meat mixture in skillet; top with the mozzarella cheese. Cover and cook over low heat 5 minutes or until heated through and cheese is melted. Remove from heat and let stand 10 minutes before serving. Makes 6 servings.
Emily
 Simple, easy-to-make and lip-smacking good! A great busy day recipe!
1 (10-3/4 oz) can cream of chicken soup*
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup frozen broccoli florets, thawed
2 cups cooked chicken, cubed**
2 cups hot cooked wide egg noodles
1/2 cup grated Parmesan cheese
In a large mixer bowl, combine the soup, milk, butter, pepper, salt, broccoli, chicken and noodles. Pour mixture into a 2-quart baking dish.
Bake for 20 minutes or until hot and bubbly. Stir; sprinkle with cheese and bake 5 minutes longer. Makes 4 servings.
* You can substitute cream of mushroom soup for the cream of chicken soup, if desired.
** I like to cook chicken in large quantities, cube it and freeze it in 1 cup portion sizes. When I need cooked chicken for a recipe all I have to do is thaw the amount I need. This saves a lot of time and allows me to serve my family a delicious dinner without spending a lot of time in the kitchen on those really busy days.
Emily
 Simple, easy and delicious comfort food!
2 cups rotini pasta
1 pound lean ground beef
1 (26 oz) jar spaghetti sauce (your choice)
1 cup sour cream
1 (10 oz) package frozen spinach, thawed & drained*
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 cup shredded cheddar cheese
1. Cook the rotini pasta according to package directions; drain. In a large skillet, cook the ground beef over medium-high heat until the meat is no longer pink; drain and return to the skillet.
2. Stir in the cooked pasta, spaghetti sauce, sour cream, spinach, Parmesan cheese and Italian seasoning. Spoon into a 13×9-inch casserole dish sprayed with cooking spray. Top with the cheddar cheese.
3. Bake at 350 degrees F for 25 to 30 minutes or until bubbly and cheese is melted. Makes 8 to 10 servings.
* You may substitute 1 (10 oz) package frozen broccoli, thawed, for the spinach, if desired.
Emily
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