Low-carb meals often consist of a plate with a hunk of meat on it and some leafy green vegetables piled next to the meat. Such plain fare grows old and boring over time. Italian sausage can be used in a variety of creative ways to add a dash of variety and flavor to your low-carb diet.
Stuffed Mushrooms with Sausage
Add 8 oz. crumbled Italian sausage, one diced green onion and one minced clove of garlic into a pan with 1 tbsp. of olive oil. Saute the contents of the pan for approximately five minutes, then remove the pan from the heat.
Remove stems from 1 lb. of mushrooms. Place the mushroom caps in a bowl and toss them with 1 tbsp. of olive oil. Stuff the mushroom caps with the sauteed stuffing. Place the stuffed mushroom caps cap-side down on a cookie sheet and bake at 375 degrees Fahrenheit for 10 minutes. Each stuffed mushroom contains 1 g of carbs.
Sausage with Peppers and Onions
Slice 1 lb. of Italian sausage into small, thin pieces. Cut one green pepper, one orange pepper, one red pepper, one jalapeno pepper and one white onion into long, thin strips.
Saute the Italian sausage, peppers and onion with 1 tbsp. of olive oil for 10 minutes. Serve immediately.
The recipe makes six servings. Each serving contains 4 g of carbs.
Sausage Quiche
Brown 1 lb. of crumbled Italian sausage on the stove top. Transfer the cooked Italian sausage to a pie pan. Cover the sausage with 8 oz. grated mozzarella cheese. Beat 1 cup of cream, eight eggs, 1 tsp. of salt and 1 tsp. of pepper, and pour over the Italian sausage and cheese.
Bake the quiche at 325 degrees Fahrenheit for one hour. Allow it to cool prior to serving. The recipe makes eight servings, each of which contains 5 g of carbs.
Cheesy Sausage Casserole
Brown 8 oz. of Italian sausage on the stove top. Line the bottom of a baking dish with 1/4 cup of tomato sauce. Transfer the sausage to the baking dish, spreading it out evenly over the tomato sauce. Shred 2 cups of cabbage and transfer the cabbage to the baking dish. Cover the cabbage with 1/2 cup of ricotta cheese and sprinkle 1 cup of shredded mozzarella cheese on top of the ricotta.
Bake the casserole at 350 degrees Fahrenheit for 20 minutes. The recipe makes six servings, each of which contains 6 g of carbs.
References
- "Techniques of Healthy Cooking"; The Culinary Institute of America; 2007
- "The Complete Calorie, Fat and Carb Counter"; Alex Lluch; 2009
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