Tag Archive | cooking

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.

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.

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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