Low Carb Carbalose Flour Vegetable Pig In A Poke

Low Carb Carbalose Flour Vegetable Pig In A PokeLow Carb Carbalose Flour Vegetable Pig In A PokeLow Carb Carbalose Flour Vegetable Pig In A Poke. This is not much to look at but boy oh boy it sure is tasty.  Of course it is good for breakfast, especially if you have kids to feed, but many times I feel like eating breakfast for dinner.  Vegetable Pig In A Poke is pretty much a complete meal and so low in carbs you can “Pig” out on it. Last August when I returned to Ohio for my 50th (yes, that’s a big 50 and I am getting old) class reunion my hostess Karen made and served this to about 20 people.  Not being able to eat flour, I fixed myself a steak.  I did take one bite (only to be polite) and it was really good so…I kept it in the back of my mind thinking I might try it with Carbalose flour and heavy cream.  I  have enhanced it with vegetables. If you don’t want your family to get too hungry or eat too much candy before your Thanksgiving or Christmas dinners, you know the ones you spent hours & hours on, then this low carb carbalose flour vegetable pig in a poke is a great way to fill their bellies beforehand.

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Vegetable Pig In A Poke
Print
Guts
  1. 1 Lb Ground Pork Sausage
  2. 8 Oz Sautéed Mushrooms
  3. ½ Julienned Red Pepper
  4. 8 Oz Cheddar Cheese
  5. ¼ C Butter (Olive Oil)
  6. ¼ t Salt
  7. ¼ t Pepper
Batter
  1. 1 C Carbalose Flour
  2. ¾ C Heavy Cream
  3. ½ C Water
  4. 2 Eggs
  5. ½ t Salt
  6. 2 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 375°
  2. Barely sauté sausage and scatter into 8”x8” glass baking dish leaving any fat in pan.
  3. Add red peppers, sauté until soft, scatter over sausage, again, leaving any fat in pan.
  4. Add butter and sauté mushrooms, scatter over peppers, adding any leftover fat.
  5. Sprinkle with salt & pepper.
  6. Sprinkle in cheese.
  7. In medium bowl add all batter ingredients and beat until smooth. (I use my stick blender)
  8. Gently pour over mixture.
  9. Bake 35-40 minutes or until batter is set.
  10. Let rest 10 minutes and serve.
  11. 6 Servings
  12. 731 Calories, 30.3g Protein, 49.1g Fat, 9.4g Carbs, 5.5g Fiber, 4.9g Net Carbs
Notes
  1. You can also use a glass pie pan which of course cuts easily into 6 wedges...or 4 wedges for a larger portion.
  2. If you want it really gooey use full fat mozzarella cheese or mix the cheeses however you like.
  3. The addition of green onions might also be good.
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