Archive | October 2015

Low Carb Crock Pot Cube Steak and Gravy

 

20151026_140315

This is wonderful easy easy easy Low Carb Family Dinner, I love Cube Steak if its cooked right, and let me tell you guys, this is melt in your mouth delicious!

Normally With original Southern Cube Steak and Gravy you pound flour into steak and fry in vegi oil. and make the Gravy with more Flour ect.

So to make this wonderful Low Carb version we are going to do this just alttile different. There are Carbs in this dish, the gravy, so you guys remember that. This dish is not Totally Carb free, but the Sugar is Zero.

What you will need

Crock Pot

4 pack cube steak

2 Packages Brown Gravy

1 Onion

2 Cups Cubed Mushrooms ( I used portobella)

3 Cups Water

1  to 2 Tablespoons Butter for Browning

Salt and Pepper

Lets Cook!

Set up your crock pot and turn on to a 6 hr high heat. or 10 hr low.

Chop Onion and Mushrooms and set aside.

Put your butter in sauce pan on med. high and get ready to brown your cubed steak. ( I actually pounded my steak alittle more) salt and pepper both sides and place in pan to brown.Remember your NOT fully cooking just shear on both sides,

20151014_102124                                        20151014_102309

When Steaks Brown on both sides (we dont want to fully cook, just brown) place in the bottom of Crock Pot. Add juices from Browning Pan in Crock Pot also.

20151014_103013

Add mushrooms and Onion to Crock Pot.

20151014_103601

Mix both packs of Gravy mix to your 3 Cups of Water. Mix well!

20151014_102938                               20151014_102918

Pour Gravy Mix into Crock Pot over other ingredients, no need to stir!

20151014_103639

Put lid on tight and cook. It will take 6 hours on high or 10 on Low.

When your Steak in complete serve over French Style Green Beans,yumm!!!

Enjoy this warn Low Carb Comfort Food. Take care Guys 🙂

 

20151026_140257

 

 

 

 

 

 

 

 

Low Carb Pimento Cheese Sweet Pepper Boats

20151014_114155

I know Right! These little guys are so yummy, my favorite is the Fall colors of the pepper. So I decided to take one of my favorite little spreads and stick them in a Pepper Boat, I had no idea how this was going to turn out but Walla! Sure is good, these little guys make a great party snack for those upcoming events we are all about to encounter in the next few months. I don’t know about you guys I love to entertain and stay Healthy too. So try my little Boats, I think you;ll find them quite tasty. 

What you’ll Need

About 10 to 12 Sweet Peppers

Olive Oil

8 oz. Cheese (I used 6 oz. Cheddar and 2 oz. White Cheddar, But you can use what you like, just No Bag! Shred yourself!!)

1 oz Gouda (Optional, I just love Gouda!)

4 oz Jar Chopped Pimento 

1/4 Cup Plain Greek Yogurt ( I don’t like Mayo so I use Greek, if you like Mayo go ahead and use that.)

1/8 Cheyenne Pepper Spice

1 teaspoon Lemon Juice

Salt and Pepper

 

Lets Get Started!

Pre heat oven to 400 (This is for roasting our Pepers, if you want them Raw thats fine too 🙂  just skip this step and proceed.

Line a cookie sheet with Parchment paper. and Slice Peppers and take a small knife and clean seeds.

20151014_104415                    20151014_104648

Lay Peppers on Sheet with shell pointed up.

20151014_105040

Drizzle with Olive Oil (Top was Off my bottle too much came out, dont do that, just Drizzle!)

20151014_105308

Place inside oven, until they start to turn slightly toasted, not too long no more than 10 to 12 min.

Remove from oven and put aside on separate sheet of parchment paper to cool, use your tongs and GENTLY lay them on paper.

20151014_111528

While Peppers are cooling lets make out Pimento Stuffing .

First make sure you have your Cheeses Grated.

20151014_112415

Drain your Pimentos.

20151014_112601

Grab a Small mixing Bowl and lets start Combining our Incidents.

Add Cheese (Cheddar’s only, if your using the Gouda SAVE for later). Add Cheyenne Pepper. And the Pimentos. 

 

20151014_11272020151014_112743

Next Yogurt (or Mayo)and then the Lemon Juice.

20151014_112908          20151014_113017

Now lets Mix well with a Spoon. Salt and Pepper to taste. 

20151014_113235

Once that’s done lets check to see if our Peppers are cool to handle, if so, Pick up Pepper and start to stuff, its alittle trick you’ll have to hold in one hand and stuff with small spoon, sprinkle Gouda on top, YUM!

 

20151014_114051                20151014_114155

Cover with Saran wrap and Chill in Fridge for about 2 hrs.

Thats it, You Guys Enjoy ! 

images (1)

 

 

 

 

The Famous Low Carb Revolution Rolls/Cheddar Cheese with Garlic

20151007_134705

 

I Finally tried the Famous Revolution Rolls. But I had to try these with a little extra punch. So I tried adding some Garlic and Cheddar Cheese and I must say for my first time cooking these Famous Rolls they turned out really good 🙂

I hope you guys enjoy these, here is what you will need for a 6 Roll batch.

4 Eggs (divided)
1/8 teaspoon Cream of Tartar
1 Tablespoon Substitute Sugar 
3 ounces Cream Cheese
pinch of salt

My Extra Ingredients

1/4 teaspoon garlic Powder

1/2 Cup Shredded Cheese (I used Cheddar)

1 Tablespoon Unsalted Butter for top after cooking, Melted (Optional)

Okee Dokee Lets Get Cooking!!!

Pre Heat oven to 300 degree

Line a cookie sheet with Parchment paper

Separate your eggs. 

20151007_124528

Add Cream of Tarter to Whites and whip until peeks start to appear.

20151007_125226                         20151007_130721

Set aside for a minute and work on the yolks, Add your Softened Cream Cheese and blend well.

20151007_125925                        20151007_130225

Next Add your Sugar Substitute and Salt. Mix well with a Spoon. If you like at this point you can add the Extra Ingredients and mix well with a large spoon.

20151007_130340                       20151007_130354

Mixed well now add to your Whites (Meringue)

20151007_130711                       20151007_130819

Now here comes the tricky part, you must FOLD into Meringue the Yolk mixture very carefully until well incorporated. Do Not Let your Meringue fall, be careful 🙂

20151007_130851                       20151007_130858

20151007_130959 (1)

Next place on Cookie Sheet and Bake at 300 Degree for about 30 minutes.

20151007_131138

Walla!! Completed, Now these could be used as a Hamburger Bun, Dinner Roll or side Roll for a plate of Eggplant Lasagna Yummmm. Hope You Guys Enjoy 🙂

20151007_134631