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Kid Lovin’ Chicken

“It’s Shake ‘n’ Bake! And I helped!!”

Do you remember that commercial? When I first started cooking, that stuff was always in my cabinets. I bet I had a dozen recipes that called for it.

This works the same, but in a healthier way.

Serves 8
Per Serving
Calories 399
Carbs 4 grams

Ingredients
½ cup Nonfat Dry Milk Powder
¾ cup Parmesan
1 T Paprika
½ T each Thyme, Garlic Powder and Black Pepper
3 pounds Boneless, Skinless Chicken Breasts

Preheat oven to 350°F. Slice chicken lengthwise for strips or widthwise for nuggets. About ½” thick. In a large container with a lid, mix all the dry ingredients together. Add chicken and shake! Lightly spray or grease baking pan(s). Spread chicken in single layer on pan(s). Bake for 30 minutes. Serve.

Zuccoti

Zuccotti – A Low Carb Manicotti

Manicotti is crazy important in my house. It was one of those dishes that I revised before ever making and it was an instant hit. However, I hate making it. It is messy and time consuming.

I only made it for special occasions, especially my first born’s birthday. There are no parties for birthdays in our house. The kids get a present and they get to pick their homemade dinner and dessert. There have been times a party would have been cheaper and less work. For example, manicotti was most commonly served with oven fried chicken, chocolate on chocolate cake and homemade coffee ice cream.

There are no birthdays for a couple weeks but I’m missing my angel, so I broke out the notepad and pans. I hope you like it.

Serves 6. Per Serving
511 Calories and 16 g Carbohydrates

Ingredients
½ cup Salt (optional)
Large bowl of water (optional)
6 Zucchini
1 pound ground sausage (mild, medium or hot)
4.5 ounces sliced black olives
2 large eggs
1 cup Ricotta Cheese
Garlic, Basil, and black pepper to taste
1 ½ cups Marinara or sauce of your choice
2 cups Shredded Mozzarella

Cut ends off and peel zucchini down to white. Core zucchini. I found the best way to do this was the saw thingy that came out of one of those jack o lantern kits.

This next part is totally optional. Mix the salt and water together and brine the zucchini for half an hour. Let drain completely on towels while you prepare the rest.
Crumbled, brown and drain the sausage. Drain the olives.
Mix olives, sausage, ricotta, eggs and seasoning in a bowl.
Stuff zucchini with mixture.
Lay stuffed zucchini in a lightly sprayed 9 * 13 pan.
Distribute leftover mixture evenly along the tops of your stuffed zucchini.
Top with sauce and cheese.
Bake at 350°F for 45 minutes.
Serve.

We served ours with Salad and a low carb cheese bread that is just amazing.

Tofu Stirfry in Peanut Sauce

Tofu? Low carb? You betcha. Tofu has this amazing 3 protein:1 carb ratio. Indulge away vegetarians! Learn to love it my fellow perimenopausers! Soy is great for boosting low estrogen levels.

Years ago, when I moved in with my now husband, my stepdaughter was a vegetarian. Her parents had let her make this decision but did not really understand it, so she ate the meatless side dishes and then was allowed to have junk.

Um, no. Protein is still crazy important and you are a child.

One of the many vegetarian things I became extremely good at was tofu. So, at the end of this little recipe I’ll give a little instruction on how to make it a hit your first time out.

Serves 4
Calories 358
Carbs 23

Ingredients
28 ounces Extra firm tofu, drained and cubed (bake ahead if you wish)
24 ounces frozen stir-fry vegetables
A little oil for stir-frying (couple tablespoons)
For the peanut sauce:
1.5 Tablespoons Olive Oil (really any oil is fine here)
1 Tablespoon soy sauce
5-10 squirts of Stevia (I used 5), or equivalent sweetener of your choice
1 teaspoon Sriracha (or sweet chili sauce)
3 tablespoons peanut butter (crunchy or creamy)

Mix the sauce ingredients together and set aside.

Heat oil in a large skillet over medium heat. Add frozen vegetables carefully to hot oil. If you did NOT bake tofu ahead of time, add it now. Cook, stirring often until desired doneness. Reduce heat a little and add sauce (and tofu if you baked it ahead of time). Cook for another few minutes stirring gently often. You want the sauce to coat everything but not puddle or stick to the pan.
Serve.

Tofu: Prepare and bake.

Take your tofu, open, drain and wrap it in two kitchen towels. Place a plate on top and let the towels absorb the juice for a couple hours. Open and dice. You want inch sized chunks. Dust with yeast. Yep, yeast. Spray a cookie sheet lightly, and spread tofu pieces on it. Bake at 400 for 15-20 minutes until it chunks are golden. Use soon after baking.

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.

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.

Low Carb Frick-A-Dilly Burger

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When I was younger my Mom made Frick-A-Dilly Burgers all the time, it was a way to stretch the Hamburger meat to feed us all. It was amazing how she could stretch a dollar.

This Burger can be eaten alone or as a burger, as a Low Carb Dish I don’t recommend what my Mom would do, load with gravy and treat like Meatloaf someday’s. lol

This is an easy recipe with very few ingredient’s, I’m only making this a two burger recipe just double the ingredient’s for more.

Here is what you will need.

INGREDIENT’S:

1/2 lb ground beef or turkey

1/4 cup peppers any kind will do (green bell,yellow,red,orange).

1/4 cup Onion chopped fine

1/4 cup pork skins any flavor is fine (this is to replace bread crumbs.)

1/4 cup olive oil

Garlic Salt

Pepper

NOTE: I’m going to fry these burgers on the stove but these are GREAT on the grill, just make sure you spray the grill with Pam,non-stick spray.

LETS COOK!

Prepare your ingredient’s

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Add Burger meat and all ingredient’s except Egg. Mix with fork well.

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Add Egg to middle and fork and fold , mix well.

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Next separate and pad out your patties, add more salt and pepper to top.

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Add oil to pan and heat on medium high. Add burgers when oil is heated.

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  Leave it alone let it cook about 3-5 min each side. Don’t rush it will start to crumble!!

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Take out of Pan and set on paper towels for a min.

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Is it Done??

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Sure is, my Orange peppers looks like carrot, its not…lol.

Ok you can plate these a few way but in going to show you two.

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OR……

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Don’t forget the Top!!!

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YUM! You guys play with this, you can add Low Carb ingredient’s of all kinds, Spice it up! My mom use to add tomato sauce and chili powder , very tasty. But watch that Carb #’s.

Take care Guys see you soon…..HUGS!

Low Carb Cajun Shrimp and Grits

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Cajun Flavors are in the House! This Creole version of a Southern favorite. Shrimp and Grits.

One of the first things about Shrimp and Grits is the fact that Grits are High in Carbs, So to make this dish  Low Carb Friendly we need to fix that.

So for the Grits, YES, we are going to use Cauliflower. This is only a two serving recipe so you will only need about half the Cauliflower about 8 florets.

Grits:

Ingredients

8 Cauliflower florets (you can use frozen, just  make sure they are not wet when you blend).

3/4 cup Chicken broth

1/4 cup chopped green onion

2 tsp fresh ground pepper

1/2 Cup Cheese if desired (Cheddar, Pepper jack or white Cheddar)

NOTE: no salt I discovered with the spices of the shrimp mixture salt is too much.

Lets get started preparing the Grits.

first cut and wash Florets.

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Next lets blend. (I’m using my Mini blender, you can use food processor if you like ).

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Chop until you get around 2 Cups.

Pour Grits in a small pot. Get your Chicken broth measured and add rest of the ingredients to the Grits

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Stir and put on Med. Heat to reduce (this may take 20 min. Well worth the wait!)

When the Grits start to reduce, lets start our Shrimp!

Shrimp:

Ingredients

12 Large Raw Shrimp (deveined and Peeled)

2 pieces of Bacon Chopped

1 cup of Andouille Sausage (more if you like 🙂 )

1/3 cup chopped sweet onion

1 cup Heavy Cream or Half &Half 

2 tablespoons REAL Butter

1/4 Cup Dry white wine or Chicken broth

1 teaspoon thyme ( I screwed up and put in a tablespoon DONT DO THAT!)

1 teaspoon of Creole Seasoning (any kind) put in 2 teaspoons for a spicier flavor.

1 tablespoon Extra Virgin

1/2 Table spoon of Garlic minced.

Now lets start!

Heat a skillet on Med. High and add your Olive oil, next add your chopped Bacon and slightly brown.

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( I know that’s too much olive oil, my pour spout was off 😦  )

Cook until Med. Slightly brown and add onion, garlic and Sausage.

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Continue cooking until Sausage starts to get a slight brown . Then add Shrimp.

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Cook until Shrimp is Slightly pink, this want take long so DONT LEAVE!

Add Spices: Thyme and Creole

Stir in well!

Next lets deglaze the pan with 1/4 cup of Dry White Wine (or Chicken broth is fine).

20160810_132109 YOU CAN SEE I HAD WAY TOO MUCH THYME! UGGG DONT DO THIS!

Let reduce that for a min or two.

Now lets get our Grits off the burner they should be done and add 1/2 cup cheese, you can omit the cheese if you like, I just like the cheese 🙂    I’m using Cheddar here but Pepper Jack gives it an extra KICK!

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Set Grits aside with lid on, and let get back to our shrimp that has been reducing with the wine. Add Cream.

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Stir on med. high to start a reduction, this will not take long, add your pad of Butter and Stir, do not leave butter just sitting it will cause a butter river on top, you want it to reduce with the cream and the flavors’ so Stir gently while reducing. 2 to 3 min and your done!

WALLA! your done, lets plate. Scoop out your Grits then strain Shrimp and Sausage from Sauce the spoon over the desired amount of the Sauce mixture you desire.

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           See you Soon 🙂