SPINACH BEEF BAKE

SPINACH BEEF BAKE
2 pounds ground beef
1/2 cup onion, 2 3/4 ounces
2 eggs, beaten
10 ounce package frozen spinach, thawed and drained
4 ounce can mushrooms, drained
4 ounces mozzarella cheese
1/4 cup parmesan cheese, 1 ounce
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons butter, melted

Brown the ground beef with the onion; drain the fat. Mix all of the ingredients, except the butter, in large casserole. Drizzle with melted butter. Bake, uncovered, at 375?25-30 minutes.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 419 Calories; 29g Fat; 34g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 314 Calories; 21g Fat; 26g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Although this tastes pretty good, it's a bit dry. I'm not sure how else to add more moisture without adding too many carbs. Perhaps some cream cheese or more mozzarella. Actually, the original recipe called for Monterey jack cheese, which might be creamier and has fewer carbs than mozzarella. I might try using 8 ounces of Monterey jack next time.

UPDATE: I reheated some of this tonight and I decided that I won't make this again. It's too dry and doesn't have enough flavor.

NOTE: It turns out that you can use a full 8 ounces of Monterey jack cheese and still have the same number of carbs per serving. Note that the fat and calorie counts go up a bit though.

With 8 ounces Monterey jack cheese:
Per 1/6 Recipe: 500 Calories; 35g Fat; 40g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 375 Calories; 27g Fat; 30g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

1. Prev:SPICY PEPPER BEEF SKILLET DINNER
2. Next:SPINACH LASAGNA