Truly Low Carb Pasghetti

I can see this all over a happy toddlers face. Or your face.

Sometimes it takes a really creative mind to come up with replacements for the carby foods of yore. Sadly my mind is more like silly putty. You stretch it, slap it on the comics and get an impression from someone else’s idea. Thankfully there are culinary geniuses such as Karen Rysavy. Her goal is to help those of us with less creativity (and more putty) keep our low-carb menu’s interesting and enjoyable. With several websites, two cookbooks, one low-carb book, and a fiberfit distributorship, Karen knows the ropes. Fortunately for us, she has graciously agreed to share one of her favorite crockpot recipes. Truly Low Carb Pasghetti is named for the way she pronounced spaghetti as a toddler. And this is a recipe even a toddler would love. Karen notes that this freezes and reheats very well.

Truly Low Carb Pasghetti
Courtesy of Karen Rysavy

• 16 oz. broccoli slaw
• 1 cup crumbled feta cheese
• 1 cup Romano cheese, shredded
• 2 large eggs
• 1 tablespoon dried parsley
• 1 tablespoon Italian seasoning
• 3 cups no-sugar-added spaghetti sauce (26 fl. oz.)
• 24 oz ground beef and/or sausage, cooked and drained
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Spray the inside of a crock pot lightly with oil (for easy clean-up later.)

Layer the broccoli slaw in the bottom of the crockpot.

Mix the feta, Romano, eggs, parsley, and Italian Seasoning, and spread over the slaw.

Mix the spaghetti sauce, parmesan cheese, and cooked meat together and layer over egg mixture.

Cook on low, covered, for 6-10 hours.

One hour before serving, remove cover, sprinkle mozzarella cheese over all, and allow cheese to melt during last hour of uncovered cooking.

Servings: 8 – per each: 546 calories, 36 g fat (18 g sat.), 10 g carb (3 g
fiber), 43 g protein
Enjoy!