Archive | April 2018

MrsBMcV’s Comfort Pork

Right now I’m concentrating on comfort food. Cindy was telling me about Brunswick Stew, which, I had never heard of nor have ever tasted. It’s a Southern dish, in general, consisting of barbecue leftovers. No one makes it exactly the same and everyone is positive their way is the way it should be made. And, dear heavens, do NOT ask where it originated.

Anyway, after loads of notes on different types of Brunswick stew and the makings of Carolina style barbecue sauce (sorry, Georgia!), I wrote up a low carb reconstructed version.

It turned out awesome but I wouldn’t dare call it Low Carb Brunswick. It tastes sweet and sour with a barbecue-y undertone. The vinegar smell is very strong the first couple hours it’s in the oven, after that, it smells like you are hosting a pretty nice barbecue. The nutrition info is as if you divided the dish evenly into 8, but we didn’t consume most of the liquid.

Nutrition per serving.
Calories 416
Fat 26 g
Carbs 14 g

Ingredients
8 pork chops (around 2 pounds)
½ cup Butter, unsalted
3 cubes Chicken bouillon
2T dried minced onion
4 cloves minced garlic
3 mini sweet peppers or one red bell, diced
1 cup frozen corn
2T Paprika
1/2t Salt
1 cup Rice Wine Vinegar
¼ cup Ketchup
1T Brown Sugar
1t Sweet Chili Sauce (Sriracha)
1t ground black pepper
1t Worcestershire sauce

Spray a 9*13 pan with cooking spray (or grease lightly). In a saucepan, on medium heat combine all other ingredients. Heat and stir until onions expand, butter melts and powders dissolve. Remove from heat and pour evenly over pork chops. Bake uncovered for 4 hours at 250°F/121°C.

Recipe Notes:

Rice Wine Vinegar is not something everyone has. You can sub another vinegar but because of the mild flavor in the rice vinegar, use ½ vinegar and ½ water.
This could use alternative sweeteners to sweeten the dish. Ideally this would have ¼ cup brown sugar instead of 1 tablespoon.

King Ranch Casserole – Low Carb Version

I loved this dish when my kids were little. It always came together so solid and tasty. However, since the original recipe calls for canned soups and tortillas, I had to ditch it even before I started low carb. In this recreation, the cheese really holds the casserole together but it is not going to be the solid portions that accompany the original dish.

Nutrition info for casserole only as calculated by Happy Forks
Serves 6
Calories 434
Protein 46.22 g
Fat 24.56 g
Carbohydrate 5.93 g

1.5 pounds Boneless, skinless chicken breasts
1 can diced tomatoes and green chilies
8 ounces canned mushrooms
1 cup Sour Cream
2 cups shredded cheddar cheese

Preheat the oven to 350°C/177°F. Dice or chunk the chicken, cook and season as desired. I sautéed in a bit of oil and seasoned with dried onion, chili powder and coarse black pepper. Drain the meat, mushrooms and tomatoes. Mix together with the cheddar and sour cream. Mix thoroughly. In a LIGHTLY greased 9*13 pan, spread the mixture. Bake for 45 minutes.

Recipe notes –
You can totally use fresh mushrooms for this but you will want to cook and drain them first.
The dish has a quesadilla type quality, so it could be served on tortillas to the high carb crowd.

Beef Taco Bake

This is a low carb casserole that is easily turned into a versatile family meal. I serve it with a quarter head of shredded lettuce for my husband and I and on top of tortilla chips for the kids. You could make low carb taco shells and use this as your taco meat or serve it as the stuffing on halved mini peppers or jalapeños.

The nutritional information is for the bake alone.
Per serving, as written. Calculated by Very Well Fit.
Calories 448.25
Carbohydrates 9.25 g
Fat 18.85 g
Protien 58 g

Serves 4
1 pound ground beef
1 can Diced Tomatoes and green chilies, drained
2 cups cottage cheese, drained
1 cup Shredded Cheddar cheese

Preheat oven to 350° F/177°C. Brown the meat. If you want to season it, do this now. You could use any taco premixed seasoning, or combine your own. I used equal parts cumin and chili powder, onion and garlic. Drain the meat, diced tomatoes and chilies and cottage cheese. Mix together. Mix in half the cheddar cheese. Grease a 9 x 9 pan. Spread mixture in pan. Top with remaining cheddar cheese. Bake for 30 minutes.

Recipe notes.

I’m pretty lazy and I can’t stand a mess, so most of this gets mixed together in the colander in the sink. It saves time and clean up.

It is still going to be pretty gooey but the more juice you get out of it, the better it sets up.

If you are after an ultra low carb goal, serve it as is and cut the carbs further by swapping ricotta for the cottage cheese and doubling or tripling your seasoning.

Hello There!

Hello. I’m not Cindy. I’m Jennifer.

We do have a couple strong mutual interests. First, we married very difficult, rambunctious, charming, men who happen to be brothers. Clearly these men were put on earth specifically to cause us grief under the guise of laughter and mirth. Or vice versa. I’m not totally sure. Second, we both LOVE food. Other than this, we are pretty different.

Our cooking and eating styles are completely different. I cook for 2-6 in the same week and host holidays that may exceed 20 guests. I play with food a lot. I like trying out new recipes and techniques, but only with simple ingredients. You most likely won’t ever see higher end items in my recipes. You will see a lot of budget friendly items. We are a restless, large bunch and so are our meals. The inspiration could come from anywhere in the world, some show we watched, or just experimenting.

While I am always working on my weight and health, I don’t make any significant progress. Willpower is just not my thing. If I work really hard I want to be able to drop a size or a daily medication. So far, I’ve lost close to 20 pounds and am still a size 16 and they have added pills instead of taking them away.

Why low carb then? Because low fat/low sodium didn’t work at all. I gave up egg yolks and salt and sauces and loads of red meat. My cholesterol went UP. TWICE. Low carb makes nice, family friendly meals, picnics, it is interesting and has taken a full inch off my waist and some of the fat out of my face. I would probably do a lot better if I would stick to it, but I adore bread and ice cream, and sitting on my fat, lazy butt binge watching a show stuffing my face with popcorn.

For that reason, I will just be posting recipes without a lot of preamble but feel free to grill me with questions and suggestions.

Here’s hoping I do not bore you all to death!