Still working hard in spin class and weight training along with jogging. Even Shawna, my wife, has joined in the fun as we train to participate in the 5k Make-A-Wish event in Irving Texas this March 24th (a day after my birthday). She has never run a race before so off we go! Here is a wonderful low carb recipe that tastes great on a cold day! If you want it spicy, add some jalopenos to it!
MEXICAN SPINACH LASAGNA
1 pound ground beef
1 small onion, chopped, 2 1/2 ounces
5 teaspoons Linda’s Taco Seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded
Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8″ baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 427 Calories; 33g Fat; 25g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 320 Calories; 25g Fat; 19g Protein; 6.5g Carbohydrate; 2g Dietary Fiber; 4.5g Net Carbs