Monday, March 17, 2014

Low Carb Sausage Tetrazzini - Gluten Free

It's been too long. I owe you a recipe.

I was snowed in today and while I had no aspirations for cooking dinner earlier in the day, I stumbled on Maria Mind Body's Turkey Tetrazzini recipe and my mental wheels got to turning. This recipe is different from hers in a lot of ways, I went with what I had on hand what sounded good to me. In the end, to what tasted good. Heck yes I'll share it with you here!

Low Carb Sausage Tetrazzini

What you'll need:

1 package (1lb) kelp noodles
1 lb ground pork
2 medium red peppers julienned
1 large onion julienned
1 tsp poultry seasoning
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp xanthan gum
1 c chicken broth
6 oz cream cheese
1/2 cup Parmesan cheese
1 egg beaten
2 tablespoons heavy cream
2 cups freshly shredded pepper jack cheese

What you'll do:

 Grease 9 x 13 pan with butter or bacon grease.  Preheat oven to 350

1) Rinse Kelp Noodles under running water for a few minutes, then pat them dry.
2) In a medium large pan brown the pork then toss in onions ands peppers.
3) Whisk together black pepper, garlic powder, salt & xanthan gum in chicken broth. Once spices are blended, pour mix over pork and vegetables. Cook until the vegetables are al dante, depending on location  you may want to put a lid over them and let them simmer stirring occasionally.
4) Once veggies are al dante, in this order add heavy cream, Parmesan cheese, cream cheese, beaten egg and shredded cheese to the pork and veggies. Stir constantly until all cheese is creamed. Take off heat and set aside.
5) Place kelp noodles in casserole dish, then cover evenly with cheesy pork and vegetable mix.
6) Cover with foil and bake at 350 for 35 minutes.

Let sit 10 minutes before serving.

Served with Maria Mind Body's Protein Bread topped with garlic powder, butter and oregano.

And... for your viewing pleasure... chronological photos of the hot mess! :) Yes. Enjoy!

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