Low Carb Soups And Stews Recipes

Ingredients:

1 lb sliced deli-style corned beef
4 oz swiss cheese - (to 6)
1 can sauerkraut - (16 oz)
4 tbsp low-carb thousand island dressing, (see comments)
4 tbsp sugarfree mayonnaise
1 tbsp dill relish
1 = (or splenda sweetened relish)

Instructions:

In a large casserole dish (or in separate ramekins) sprayed with PAM, layer
slices of corned beef (the thin sliced -- not chipped -- works best).
Kind of scrunch them up with an "uneven approach" so it's not a slab of
corned beef.

Drain saurkraut of 1/2 its juice and lay atop corned beef (if you like the
sweeter variety of kraut, thoroughly rinse off canned/jarred juice and
replace with a bit of cool water -- toss 1/2 teaspoon brown Sugar Twin or
Splenda into it before adding to the casserole dish.) Top with Swiss
cheese layer and bake at 350 degrees for 15 minutes (10 minutes for
ramekins) or until cheese is melty but not liquidy.

While dish is baking, in separate bowl mix Thousand Island Dressing,
Mayonnaise, and Relish.

Remove casserole dish from oven, slice in 4 serving-size squares and top
with dollops of dressing mixture.

This recipe yields 4 servings; 5 carb grams per serving if using Thousand
Island Dressing made by version #1 below. Otherwise, adjust carbs
accordingly.

Comments: There are many low-carb "Thousand Island" dressings available
now, but you can also make your own in one of two ways:

1) Mix 5 tablespoons mayonnaise, 1 tablespoon sugarfree ketchup (or 1
teaspoon tomato paste), 2 tablespoons sour cream, 1 teaspoon dill relish,
1/2 teaspoon Splenda or liquid sweetener. Mix well and keep refrigerated
any not used in this recipe.

2) Use a mix of commercial Thousand Island Dressing (the least "Orange-y"
variety you can find), sour cream, and mayonnaise.

Servings: 4