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Amish Breakfast Casserole Goes Low Carb

The climate our kids live in has changed. Life seems more about children than about family and as a result the coming and going of family from home to home has ended. For us anyway. We got so sick of hearing our siblings say they have to ask their kids about an event or holiday that we stopped asking. If you think that is harsh, you should hear what we actually said to our own children!

From the days when aunts, uncles, cousins, grandparents and even family friends came and went, staying for days at a time, we all have great recipes for getting a nice meal set out without a lot of prep time away from guests. This is actually one of those, but done over in low carb. It is completely fine to prep this the night before and refrigerate until you put it in the oven. Another great thing about this casserole, the meat is completely optional. It does not change the quality of the dish. For my example, I only put on 6 strips of crumbled bacon on top. I have made the original with no meat, with soy meat, ham, bacon, sausage, turkey. As an added bonus, it reheats beautifully.

Serves 8 large portions as a main or 16 side portions as an accompaniment.
Per each of 8 servings, Calculated by Verywellfit com

Nutrition Facts
Servings: 8
Amount per serving
Calories 509
% Daily Value*
Total Fat 30.2g 39%
Saturated Fat 10.7g 54%
Cholesterol 196mg 65%
Sodium 1781mg 77%
Total Carbohydrate 16.3g 6%
Dietary Fiber 2.3g 8%
Total Sugars 4.9g
Protein 41.4g
Vitamin D 12mcg 58%
Calcium 190mg 15%
Iron 4mg 20%
Potassium 770mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.

Recipe analyzed by Very Well Fit

Ingredients
1 pound Bacon or Sausage, cooked and crumbled (Optional)
1 cup diced onion
6 eggs, beaten
2 cups Zucchini, grated
2 cups Sweet Potato (this is just one whole potato), peeled and diced
8 ounces Cheddar, shredded
16 ounces small curd cottage cheese

Place potato pieces in a small pot of boiling water. Boil for 10 minutes. Drain and quickly rinse with cold water. Place all ingredients in a bowl and mix well. Evenly spread mixture in a lightly greased pan(s), either two 8×8 or one 9×13. Bake at 350°F/176°C for 40 minutes. Serve.

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.

Better than the Pub Poppers

I love jalapeño! When I can find them crispy with perfect heat, I will eat them every meal until I run out. I’ve had zero luck growing my own. Fingers crossed, this is the year!!!!

The standard low carb recipe for poppers, however, always leaves me kinda bummed. It’s good. Well, oven fresh they are good. But, to serve them for a get together….well, you are going to have leftovers. They get soggy, they don’t crunch. I think a good popper should snap when you bite it and ooze completely yummy stuff into your mouth.

Do you agree?

First, ditch the oven. That heat is losing your crispy goodness.

Nutrition. As figured by me. Yikes! I promise I double checked my math.
Per Popper
Calories 79
Carbs 2 grams

Makes 18 poppers
4 ounces Cream Cheese, softened
½ cup sour cream
6 ounces bacon cooked crisp and crumbled OR ½ f a 2.5 oz package of real bacon pieces
¼ whole Red Onion, diced finely
2 cloves roasted garlic, or garlic powder to taste
4 ounces Cheddar Cheese, shredded
18 jalapeños, raw, whole

Beat cream cheese, sour cream, bacon, onion, garlic, and cheddar until fairly smooth. Cut off the top of your peppers. Put on protective gloves and safety glasses. Cut a slit down one long side of each pepper, scrape out seeds and membranes carefully so you don’t break the pepper completely. Stuff with mixture and press back together. Serve or cover and refrigerate.

Recipe Notes:
If you’ve never done your own crumbles before, the method I like (remember I am very lazy) is cook and drain your bacon put all of it on paper towels in the freezer, wait a few hours and crush it with your hands.

Not everyone digs heat. I totally get that. Swap mini sweet peppers for the jalapeños and done.

Some people love heat. Swap jalapeños for habaneros and halve the filling.

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.

A NEW START…

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In May I had a terrible accident, I fell and injured my whole right side of my body.

I was just outside mowing my 5 acres, and the next thing I know I flew off the front porch and was laying in the front yard and could not move.

Sprained shoulder, Bruised hip bone, Sprained knee, Sprained Foot and ankle. I also busted my nose.

After my fun ride to the Emergency room, I came home in excoriating pain. I was unable to even get up and go to the bathroom, needless  to say I cried a lot. This was not me, this is not who I was. After about 2 weeks of bed rest I was able to move a little.

Day by Day I improved, its been almost 4 months now and I’m finally able to drive again, braking with my left foot. Doctor said it will still be  4 more months for a full recovery, even then I may still have to have some sort of knee support or a bit.

I apologize to the folks that were following me, Its been hard not to be able to cook and try new recipes. Hug Hugs too you guys.

YES, if your wondering if I gained weight the answer is YES. My family did the best they could, but the easy access food was the best. I’m getting back on track thank goodness, my sugar levels have been high and I’m extremely tired all the time. I think this has led to a lot of the depression I’ve been going through. But Its getting better. 🙂

I still get a lot of swelling in my foot and leg if I do too much, and I will be wearing a knee brace for a while  …BUT, IM BACK!

                                   NEW RECIPE COMING SOON

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Low Carb Crock Pot Chicken Fajita Soup

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I hope everyone had a Wonderful Holiday! I know my family and I did. 2016 will be a wonderful year I just know it!

Last year this time I had know idea about Low Carb High Fat living and all the Health Benefits that can be achieved. 

                             Low Carb Crock Pot Chicken Fajita Soup

 

Its getting chilly hear in the South this is a fantastic recipe to warm your soul, I found the original recipe on Peace, Love and Low Carb I tweaked alittle for my family’s taste. But I would like to thank Peace-Love and Low Carb for this recipe. 🙂

 

 

Ingredients

1 Crock Pot family Size (If you don’t have a Crock you can make on Stove top).

1 pack skinless Chicken Breast about 1 to 1 1/2 lbs 

2 Cups Chicken Stock lower sodium

1 Cup beef Stock lower sodium

14.5 can organic diced tomatoes 

2 Cups sliced Mushrooms

2 Cloves of chopped diced Garlic. (I had to use my backup minced, I was actually out of fresh 😦 oh no!)

1 Onion diced

1 Green Bell Pepper Chopped Diced

1 Orange Pepper Chopped Diced

1 Red Bell Pepper chopped Diced

4 Heaping Tablespoons of Fajita or Taco Seasoning

1 Tablespoon Garlic Salt

1 Tablespoon Fresh Ground Pepper

Salt to taste. If needed.

 

Lets Cook!

 

 

First lets Wash and Trim our Chicken Breast. Set Crock pot on 6 hr. low setting. Lets get our Vegis. washed and Diced. Place Chicken Breast in Crock pot and Cover with Diced Tomatoes.

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Now lets add the remaining ingredients.

 

20151029_112441 Chicken Broth and Garlic Salt and Ground Back Pepper stir in Broth for full flavor.

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20151029_114323  Onions

 

20151029_112648 Garlic

 

20151029_112541      20151029_114936 Mix Fajita Spice into Beef Broth and Add to Crock.

 

20151029_114746 Mushrooms

 

Your Crock pot should look like This :

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Put lid on and cook for about 5 hrs. then REMOVE chicken and Shred. Works better for me Removing Chicken but if you want you can do it in Crock.

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Return to Crock and Cook for an Additional Hour. 

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Serve with Pepper jack cheese and Cheddar…YUM!

I Really Hope You Guys Enjoy This Wonderful Heart Warming Dish. 

 

sun

 

Once again I would Love to thank : peaceloveandlowcarb.com

 

Low Carb Crock Pot Cube Steak and Gravy

 

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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,

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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.

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Add mushrooms and Onion to Crock Pot.

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

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

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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 🙂

 

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