I saw this on Traveling Low Carb Facebook page. Her low carb ideas are always quick and simple. This is what you'll need: Just over a pound of broccoli. I used a bag and a half of precut florets. 2 tbl of butter 8 oz of cream cheese 1/2 cup of heavy whipping cream (I added in a bit more at the end) 1 cup of grated white cheddar (that I had to grate MYSELF!) Shredded mozzarella Recipe called for 2 minced cloves of garlic, but I just used a buttload of garlic powder. A swish of yellow mustard It called for a tsp of dried basil but after 32 seconds of looking for it, I gave up. A shake of sea salt and black pepper, even though I used garlic pepper because it was up front on the spice rack. What to do: Heat your oven to 350°. Add the butter, cream cheese, and heavy cream to a small pot, and turn it to medium heat. Stir until it's melted down pretty good, and then add the grated cheeses, the seasonings, and mustard. Reduce heat and stir well. I don't know exactly how much white cheddar I grated, but I have lived here for two years and just realized that I didn't bring my "good" grater, and had to use a $1 plastic flat one. So after this much of grating, I quit. Place the broccoli in a baking pan, spread it out evenly. Pour the melted cheese as evenly as you can and try to cover and coat the broccoli as much as possible. I added a tad bit more whipping cream at the end, but it was super thick. I threw a handful of the shredded mozzarella (maybe the remainder of the bag) on top of the casserole, and then put it in the oven. Bake for about 30 minutes. I let it set about 15 minutes before we ate. Now...it's UGLY. My family are rice eaters so I made them two bags of wild rice, knowing I would have this for myself. Negative. This is how much rice was leftover. This is by far one of the best low carb dishes that I have made.
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