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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.

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!

Chicken Pot Pie – Low Carb

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Chicken Pot Pie..Yumm that says Fall is here. I found this Recipe on my search for new Fall dishes, I had to tweak just a Bit for my Family Flavor. Pot Pie is one of those dishes that we are all familiar with those warm taste of Vegetable’s  and the Crispy Crust that brings it all together. This is a must have in anyone’s Low Carb Lifestyle. 

The Original recipe came from Peace, Love and LowCarb. Thank you  🙂

Lets get ready!

Ingriendents:

Filling

3 tbsp butter

1/2 cup onion diced

1/2 cup celery diced

1/2 cup carrots diced

1 Tbsp minced garlic or 2 to 3 diced well cloves

salt and pepper

1 1/2 cups leftover baked or rotisserie chicken 

3/4 cup heavy cream

1/2 cup chicken broth

2 tbsp Dijon mustard

3/4 cup sharp white cheddar cheese, shredded

1/2 cup frozen peas or green beans(fresh not canned) cut green beans about 1 inch.

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Ingredient’s:

Crust

1 1/2 cups mozzarella cheese, shredded

3 Tbsp cream cheese

3/4 cup almond flour (not meal)

1 tsp Italian seasoning

1 large egg

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

 

Lets get everything prepared our  Mise en place .( https://en.wikipedia.org/wiki/Mise_en_place )

20160929_145647 Filling.     20160929_172356 Crust.

Ready? Ok lets get started!

First grab your deep skillet and melt the 3 Tbls. of Butter on Med. heat.

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When Butter is melted Add  onion, celery, carrots, green beans, garlic and a little salt and pepper to the skillet.

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Sauté until vegis are tender, for alittle faster add a lid for a bit. After Vegis are tender add remaining Ingredient’s. Stir and simmer for about 10 min.

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 Yum Looks good already!

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when you cook for the additional 10 min. Last step remove from burner and add the Yummy White Cheddar Cheese and mix into Skillet .

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Cover and set aside, want take but a few minutes for us to get our crust ready.  Pre heat 375 Oven!

First grab a med. Microwave safe mixing bowl, add Mozzarella and Cream Cheese Microwave for 1 minute. Stir to combine and microwave 1 extra minute. 

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Next, after getting out of Microwave stir, Add almond flour, egg, garlic powder, onion powder, Italian seasoning, salt and black pepper.

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Stir and Mix well until you form a Dough Ball. (if it starts to get stringy pop in Microwave for another 20 sec.)

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Walla! Ok your supposed to separate into 4 equal balls of dough, but this girl bought big pot pie pans. Yep! So I’m going to only do 3.

Lay out your Parchment or wax paper, roll out circles (my easy method put another piece of wax on top so don’t get sticky on roller).

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Fill your Tins . Add your crust to the top. Try to make it prettier than mine.  🙂

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20160929_175045 Yeah I tried 🙂

Bake at 375 degree for about 30 min. Brown on Top!

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Let Cool for 5 min. and EAT! There is tons of yummy goodness inside!

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Enjoy Everyone!  Happy Fall Weather!!!

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 Link to: Peace Love and Low Carb

http://peaceloveandlowcarb.com/chicken-pot-pie-low-carb-gluten-free/

Thanks to Kyndra Holley for the wonderful ideas!!!

 

 

Frittata Muffins /share post from – Simple and Healthy Foods

I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; […]

via Frittata Muffins — Simple and Healthy Foods

Low Carb Chicken Minestrone Soup

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Low Carb Minestrone Soup is a wonderful meal for the Fall. Normally we add Pasta to Minestrone, but keeping it Low Carb we going to substutite and add Chicken in place of the noodles, but to be perfectly honest, this soup is just as delicious without the Chicken.

I originally found this recipe online at LOW CARB MAVEN very good site, I want to thank her for the inspiration. I tweaked the recipe to my family taste. 

Getting all your ingredients together is the best way to approach any soup, so lets get started.

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In this picture I have all my Ingredients ready, these are called Meas and Plas  (french culinary phrase, meaning: “everything in its place.”

Here are your Ingredients

1/4 cup Olive Oil

1/2 cup chopped onion

1 Tablespoon minced Garlic

1/2 cup sliced Celery

1/2 cup fresh Zucchini or yellow squash ( or use both to equal 1/2 cup ) Chopped in small squares.

1 cup fresh green beans cut

1 cup Cabbage ruff chopped

1  – 14.5 oz can crushed or whole tomatoes (if whole mush with fork before putting in soup)

1 Table spoon of Garlic & Herb Seasoning (recipe to follow)

1/4 cup White Wine

4 Cups Chicken broth

2 Cup of leftover Chicken or if you wanna cook some that’s fine also, thighs have more flavor, remember to remove skin for this recipe.

Ok I think that’s it!

Here is the Garlic & Herb Seasoning recipe

You can use this in a lot of recipes, but its a good soup Seasoning.

2 teaspoons of Salt

1/2 teaspoon Pepper

1/2 teaspoon dried Rosemary

1/2 teaspoon of Thyme

1 teaspoon Oregano or Marjoram

1 Tablespoon Onion powder

1 Tablespoon Garlic powder 

Mix all ingredients and Muddle well, I don’t have a Muddle so I used the end of my Pizza cutter, it was flat. 🙂

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Store in Container and save for other uses, you’ll only need  a Tablespoon for this recipe.

Ok lets get Cooking!!

 

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Heat Oil to a small soup pot on Med. high, add ingredients as follows:

Onions

Garlic Minced

Celery

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Stir, cover pot and cook for 5 min. stirring occasionally

After 5 min. ADD Zucchini and Garlic & Herb Seasoning.

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Stir, and Cover again for 1 to 2 minutes.

Add Green Beans.

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Stir and cover again for 1 min.

Next, Cabbage, Wine. Stir cover for 2 minutes.

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Add Tomatoes and their juices,
Add Chicken Broth.

Stir Well.

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Reduce heat to Simmer, Cover and set timer for 40 to 50 min. Just until your Vegis tender up.

Add Chicken, Stir, and Cover for about 5 min. on Simmer.

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Quick taste, Add Salt and Pepper if needed to your taste .

 

Walla!! Finally all done, that’s wasn’t so bad was it. You just made Soup! Its Good For You Too, Bonus!

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You can garnish with some cheese, I do!

Warm Hugs Enjoy Guys!

 

 

 

 

 

 

 

 

 

 

 

 

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 🙂

 

 

 

 

 

 

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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