Creamy Cheese Sauce For Veggies Low Carb Recipes

CREAMY CHEESE SAUCE FOR VEGGIES (LOW CARB)

Creamy Cheese Sauce for Veggies (Low Carb) image

Make and share this Creamy Cheese Sauce for Veggies (Low Carb) recipe from Food.com.

Provided by Miss Diggy

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 tablespoon butter
2 tablespoons heavy cream
2 ounces grated cheddar cheese
2 ounces cream cheese
1/4 teaspoon paprika
1 dash Worcestershire sauce

Steps:

Melt all in saucepan.
Serve over your fave veggies!

CHEESESTEAK-STUFFED PEPPERS

Cheesesteak-Stuffed Peppers image

This is a hearty, low-carb dish that can stand alone at meal time. It's loaded with protein and veggies, yet it's creamy and satisfying so you won't even miss the carbs! Feel free to substitute thinly sliced chicken breast for a leaner protein option and try other cheeses like smoked gouda or extra-sharp cheddar. -Erica Malerich, Pacific, Missouri

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 large sweet onion, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 beef top sirloin steak (1 pound), thinly sliced
1 package (8 ounces) cream cheese, cubed
2 cups shredded pepper jack cheese, divided
4 large green peppers

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl; set aside., In the same skillet, heat remaining 1 tablespoon oil over medium high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat., Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 704 calories, Fat 50g fat (26g saturated fat), Cholesterol 164mg cholesterol, Sodium 883mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 46g protein.

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