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!

New Changes!!

Hi Guys its Cindy!

I have asked for assistance with help in keeping up the post of Low Carb Simple, Due to life changes and family illness I have been away for awhile.

My Sister n Law Jennifer will be helping with recipes and advise, shes a wonderful cook and loves to explore with exotic dishes.

She will be bringing Fantastic new Life into our Blog/Website/FaceBook Page

Take care and Happy Low Carbing! (ok not a word but should be!)

 

Cindy 🙂

About

 

 

Me and my Daugter 2005.

In the photo above 10 years ago I felt great, looked good and had no health issues, weight 125. here is my story.

Thank you for stopping by, I’m hoping I can touch some folks with my ideas and recipes. Me, well I’m Cynthia I live in the South East of Georgia were southern food reins supreme.  At 51 years young I discovered I was developing Diabetes and having Menopausal symptoms and  hypertension, extremely tired all the time. One blood test after the other everything was fine except for my ups and downs with my blood sugar. After some brief instructions from the doctor and givin a prescription or two, I was on my way.

After several months of trying to change portion size eating better foods, less fat, salads  omg I felt like a bunny, in fact I was so misarable eating salads I felt sorry for our pet bunny and started changing his food from fresh to mixed with a verity of goodies.

Another trip to the doc. Not much had changed.  I saw a movie about Food healing,getting away from preservatives,I decided to try a style of eating I touched on some years ago. It was called The Belly Fat cure by Jorge Cruise. Since most of my weight was around my midd presenting itself like a large donut I was trying to hide. In this plan you count your sugars and carbs. Simple, not quite. There’s some math and label reading involved. But otherwise a really good concept.

Starting on the Carb/Sugar plan I allowed myself  12 weeks to feel better, look better and have some overall improvement. Around the 4 th week I started really getting into the low carb plan. I didn’t crave  anything. If I did I found a substitute that was low carb. I started studying Atkins,Paleo and all the other Carb cutting sites and services. Getting more and more involved and tiring to figure out why this plan was working and working well. Could I live like this forever,  I came to the conclusion that this was a life changer.

Going into my 8th week I decided to take the world on this trip with me. If your having problems on yo yo diets,can’t find time to cook, don’t know what to cook, I’m going to try to help.

I’ve got a family to cook for and a home I’m remodeling not to mention a house full of pets and a chicken coop. So A busy life for a stay at home mom.

My stats, well starting I was 163 and after 7weeks I’m 148 and have no Menapausal symptoms and a lot more energy, I still take hypertension mess. But intend on speaking to doc about getting off when I’ve reached my 12th week. I’m not a professional doctor or nurse or dietician. This is just my options and recipes that myself and my family love. from breakfast to main course it’s all going to be in here.

I’m going to keep the recipes as Simple as possible, but I do have to warn you, if you don’t cook…we are going to learn. In my recipes everything is from scratch absolutely NO preservatives. Your going to learn real flavor. Please don’t be scarred like I was learning is FUN.

So HUGS to everyone and thanks for stopping by.

Low Carb Fall Favorite Pumpkin Pie

20161101_164301

 

 

autumn_leaves_decoration_png_clipart-1

 

 

 

20161101_164249

autumn_leaves_decoration_png_clipart-1

Pumpkin Pie…hmmm What can I say, its fantastic, it feels comforting and it definitely feels like FALL.  

This is a recipe that I decided had to be done, and yes I’m going to start Thanksgiving meal planning Low-Carb style with the dessert. Why? Well I like my Pumpkin Pie Chilled before I eat it, and this Yummy re-du classic takes a minute or 60 to cool down. My husband likes it Warm with Vanilla Bean ice cream instead of Whipping Cream I always say…To Each Their Own!

My first memory of Pumpkin Pie was eating it at my Grandmothers house, a dessert often scene hanging around with Pecan Pie on Thanksgiving. I remember thinking I was eating Sweet Potato Pie,  but told it was Pumpkin, the pleasure of the spices burst in my mouth and the soft creamy texture was awesome. It was love at first bite!

Creating a new twist for this recipe was difficult, I wanted that same feeling of Spices and texture you have with Normal Pumpkin Pie to shine in this recipe,  think I did it. Even the Hubby liked it, without that scoop of Vanilla Bean ice cream. Points in my court 🙂

autumn_leaves_decoration_png_clipart-1autumn_leaves_decoration_png_clipart-1

Ingredient’s

Crust

8 ounce Bag of Pecans

4 tablespoons Butter (real butter)

1 tablespoon of Stevia or 2 tablespoons Splenda

 

Filling

2 Cups Pumpkin puree (use can if you like, just make sure no sugar added 100%)

2 Eggs

1 tablespoon Pumpkin Spice

1 teaspoon Cinnamon

2 teaspoons Vanilla extract

3/4 cup Splenda or Stevia (NOTE: beware Stevia is a little on the bitter side so make it 1/2 cup if using Stevia.

1/2 teaspoon salt

1 Cup Heavy Cream

 

Whip Cream Topping

1 Cup Heavy whipping Cream

1 Tablespoon Splenda or Stevia

1 teaspoon Vanilla extract

pinch salt

 

OK Lets COOK!!!

First lets make our Crust. Pre heat oven 350 degree.

20161101_133044      20161101_133711   Blend Pecans, Sugar Substitute.

20161101_133749 Then Add Butter and pulse Blend. 20161101_133834

20161101_133907  Should look something like this.

Spoon into Pie pan (grease slightly with wrapper from butter).

Spread with Fingers or Spoon 20161101_134534

Put in Pre Heated oven for about 5 min. or 10 Min.

WALLA!!!

20161101_140150

Let start our Filling!

Grab your hand mixer and let beat our 2 Eggs, once that’s done add all other ingredient’s BUT the Heavy Cream.

20161101_140411

Once every thing is Mixed well slowly add your Cream. I Know these two handed gigs are hard, but lets give it a shot.

20161101_140533 Oh side note, don’t have your mixer on high when you start pouring, I now have a Pumpkin dripping off my coffee pot. Just saying.

Ok, lets take this yumminess and pour into our Pecan Crust.

20161101_140650   Before      20161101_150343After

Bake for about 50 min. how to tell if your pie is done, well there is always the toothpick test, or watch this : https://youtu.be/_u8GXGhWLSc

When you feel your pie is done, set on cooler surface other than your stove top (that might be warm). and cool completely before cutting.

NOTE:  when pie is cooled you DO refrigerate .

Lets make our Whip Cream Topping!

In a medium mixing bowl pour in Whipping Cream, add Splenda (stevia) and Vanilla Extract,pinch salt. Here is a good video to show you: https://youtu.be/Yc0Q-7cdsxo

20161101_152757 I use my hand mixer .

In a few min. you have a finished product, store in fridge until ready to use.

20161101_153120

Ok Pie is Cooled LETS EAT!!!

20161101_164249

 

first-day-of-fall-clip-art-31