Low Carb Flax Muffin in a Mug

1/4 cup flax meal 
1/2 teaspoon baking powder
1 T. Splenda or equivalent of sweetener
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or coconut oil

Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix. Microwave 1 minute. 

Optional: Leave out cinnamon to make plain or add other spices/cheese for different flavors.

Serving Size: 1 

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs. 

Sara's Hash Brown Potatoes

1 ( 2 lb ) bag frozen hash brown, thawed 
1( 10 oz) can cream of chicken soup 
1 ( 12 oz ) sour cream 
2 c. Grated / shredded cheddar cheese 
1 tsp. salt 
1 tsp. pepper 

Thaw hash browns. Mix together all ingredients. Spread into a buttered 9 x 13 inch pan. Bake at 350 for 60 minutes. Some times I put a layer of cheese on the top with about 10 minutes left. 

Optional: Add 1/2 c. Chopped onions or 2 c. Crushed corn flakes or potato chips mixed with 1/2 c. meted butter to bake on top of the casserole. 

Meatball Sub Casserole

1 loaf French bread, cut into 1inch cubes

8 oz. cream cheese, softened

1/2 cup mayo

1 t. Italian seasoning

1/4 t. pepper

2 cups mozzarella cheese, shredded, divided

16 oz. package of frozen meatballs, thawed (or use homemade)

28 oz. jar of pasta sauce (or use homemade)

2- 3 T. of water 

Arrange bread in single layer in greased 9x13 dish. In a bowl, combine cream cheese, mayo, and seasonings. Spread over bread. Sprinkle with about 1/2 cup of cheese. Mix meatballs, pasta sauce, and water. Spoon over bread and cheese. Spring with remaining cheese. Bake uncovered at 350 for 30 minutes.