This little dish came together very quickly for lunch today. Not many ingredients but plenty of Mexican flavor. When I saw that had exactly 8 oz. homemade pork sausage, 1 leek and 1/2 of a large yellow squash in my refrigerator, I wanted to create a dish just to use these up. I have to admit, the final result was quite tasty! I’ll definitely do this recipe again! You could substitute ground beef into this recipe with a tasty result as well. This will make 3 nice servings but with the corn tortilla in it, it’s a bit carby. If you’re at maintenance and can afford the extra 3 carbs, I’d use TWO corn tortillas in this. I use La Banderita corn tortillas, on the rare occasion I add them to a recipe. They run 9 net carbs per 6″ tortilla. If you’d prefer not to use tortillas or just can’t afford those carbs today, chop up a little baby corn into this dish instead to drop the carb count. This dish is not suitable until Atkins Pre-Maintenance or Maintenance. This dish would not be suitable for Paleo or Primal tables.
8 oz. lean ground pork or bulk pork sausage
1 leek, sliced lengthwise, washed of all dirt and sliced
5 oz. yellow squash, diced
¼ c. red bell pepper, diced
3 sprigs chopped cilantro
Sprinkle chili powder
1 corn tortilla, sliced into quite small pieces
6 oz. Cheddar cheese grated, or a mixture of American and Cheddar
DIRECTIONS: Preheat oven to 350º. In a non-stick skillet, brown sausage or ground pork until no longer pink. Add chopped squash, red pepper and saute a few minutes, stirring frequently. Add sliced leeks and continue sauteing/stirring until veggies are done. Add cilantro, chili powder and sliced corn tortilla. Stir. I baked mine in the same skillet I sauteed it all in, but you can spoon up the casserole into a greased baking dish if you prefer. Top with the grated cheese and pop into 350º oven for about 20-minutes or until cheese is melted. Serve with a guacamole salad on the side if you have avocados on hand. Sadly, today, I did not.
NUTRITIONAL INFO: Makes 3 servings, each contains:
30.1 g fat
12.53 g carbs, 1.98 g fiber, 10.66 g NET CARBS
24.4 g protein
570 mg sodium