Recipes
Search, browse, and manage your recipe collection.
| Name | Serving Size | Actions |
|---|---|---|
| Pepperomi & Parmesean Rolls | View Edit | |
| Pesto | View Edit | |
| Pesto Chicken in Tomato Crepes | View Edit | |
| Pesto Vegetarian Lasagna | View Edit | |
| Pesto Vinaigrette | View Edit | |
| Philadelphia Cheese Steaks with Onions and Wasabi Ketchup | View Edit | |
| Philly Cheese Steak | View Edit | |
| Philly Cheese Steak Omelet | View Edit | |
| Philly Cheesesteaks with Melted Fontina and Sauteed Red Onions | View Edit | |
| Pilaf 1 | View Edit | |
| Pineapple Seafood Bowls | View Edit | |
| Pineapple Spears with Lime and Honey | View Edit | |
| Pineapple Upside Down Biscuits | View Edit | |
| Pineapple Upside-Down Cake | View Edit | |
| Pinwheel Shepherds Pie | 8 | View Edit |
|
Servings: 8 DirectionsPre-heat oven to 375. Mix low carb bake mix into dough per package instructions and roll flat into a circle roughly the same diameter as your skillet. Cut dough into equal sized triangles and roll each triangle once from base to tip. Set aside. In a non stick skillet, stir in ground beef and onion salt and cook thoroughly until browned. Stir in mushroom soup/sauce, ketchup and mixed vegetables. Bring mixture to a boil, then reduce heat to medium and cover and simmer 8 – 10 minutes or until vegetables are tender. Remove skillet from heat and arrange dough triangles on top of mixture with the tips pointing to the center. Place skillet in oven and bake at 375 for approximately 20 minutes or until dough turns golden brown. Total Net Carbs: 9 grams per serving IngredientsNo ingredients listed for this recipe. CommentsKetogenic |
||