Tag Archive | Diet

The Kitchen Remodel

kitchen

Well over the past two months I have been unable to try new recipes and post terrific Low Carb Dishes. After the New Year My husband and I decided to do the dreaded, KITCHEN REMODEL. I am BACK! Kitchen is almost finished and New recipes are on the way, I PROMISE! 

Anyone that has decided to do a major project like this WOW! My Chiropractor has got a lot of business from me in the last month.

Im working on some new Projects as far as Low Carb/High Fat. The main thing Im focusing on is easy quick meals and snacks that you can fix for a busy life. Reason: my 19 year old needs to drop a few pounds of Belly Fat and he came to me for easy quick ideas he could do for his hectic College life.

Im hoping this idea appeals to some of you all too 🙂

I will still be working on the Family meals and one pot dishes also.

Also, being Semi Off my eating plan due to limited  kitchen access I have felt AWFUL, Ive gained back 5 pounds and  the Symptoms of Metabolic Syndrome have been resurfacing, uuugggg! This is because of the Processed foods I have had to deal with, no home-cooked freshness.  But for the past 3 days IM COOKING! I have started to feel better and get the energy back. 

To all of you HUGS and Im so Glad to be back in ACTION! New recipe COMING SOON!

back to work

 

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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Low Carb Pimento Cheese Sweet Pepper Boats

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I know Right! These little guys are so yummy, my favorite is the Fall colors of the pepper. So I decided to take one of my favorite little spreads and stick them in a Pepper Boat, I had no idea how this was going to turn out but Walla! Sure is good, these little guys make a great party snack for those upcoming events we are all about to encounter in the next few months. I don’t know about you guys I love to entertain and stay Healthy too. So try my little Boats, I think you;ll find them quite tasty. 

What you’ll Need

About 10 to 12 Sweet Peppers

Olive Oil

8 oz. Cheese (I used 6 oz. Cheddar and 2 oz. White Cheddar, But you can use what you like, just No Bag! Shred yourself!!)

1 oz Gouda (Optional, I just love Gouda!)

4 oz Jar Chopped Pimento 

1/4 Cup Plain Greek Yogurt ( I don’t like Mayo so I use Greek, if you like Mayo go ahead and use that.)

1/8 Cheyenne Pepper Spice

1 teaspoon Lemon Juice

Salt and Pepper

 

Lets Get Started!

Pre heat oven to 400 (This is for roasting our Pepers, if you want them Raw thats fine too 🙂  just skip this step and proceed.

Line a cookie sheet with Parchment paper. and Slice Peppers and take a small knife and clean seeds.

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Lay Peppers on Sheet with shell pointed up.

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Drizzle with Olive Oil (Top was Off my bottle too much came out, dont do that, just Drizzle!)

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Place inside oven, until they start to turn slightly toasted, not too long no more than 10 to 12 min.

Remove from oven and put aside on separate sheet of parchment paper to cool, use your tongs and GENTLY lay them on paper.

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While Peppers are cooling lets make out Pimento Stuffing .

First make sure you have your Cheeses Grated.

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Drain your Pimentos.

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Grab a Small mixing Bowl and lets start Combining our Incidents.

Add Cheese (Cheddar’s only, if your using the Gouda SAVE for later). Add Cheyenne Pepper. And the Pimentos. 

 

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Next Yogurt (or Mayo)and then the Lemon Juice.

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Now lets Mix well with a Spoon. Salt and Pepper to taste. 

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Once that’s done lets check to see if our Peppers are cool to handle, if so, Pick up Pepper and start to stuff, its alittle trick you’ll have to hold in one hand and stuff with small spoon, sprinkle Gouda on top, YUM!

 

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Cover with Saran wrap and Chill in Fridge for about 2 hrs.

Thats it, You Guys Enjoy ! 

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The Famous Low Carb Revolution Rolls/Cheddar Cheese with Garlic

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I Finally tried the Famous Revolution Rolls. But I had to try these with a little extra punch. So I tried adding some Garlic and Cheddar Cheese and I must say for my first time cooking these Famous Rolls they turned out really good 🙂

I hope you guys enjoy these, here is what you will need for a 6 Roll batch.

4 Eggs (divided)
1/8 teaspoon Cream of Tartar
1 Tablespoon Substitute Sugar 
3 ounces Cream Cheese
pinch of salt

My Extra Ingredients

1/4 teaspoon garlic Powder

1/2 Cup Shredded Cheese (I used Cheddar)

1 Tablespoon Unsalted Butter for top after cooking, Melted (Optional)

Okee Dokee Lets Get Cooking!!!

Pre Heat oven to 300 degree

Line a cookie sheet with Parchment paper

Separate your eggs. 

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Add Cream of Tarter to Whites and whip until peeks start to appear.

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Set aside for a minute and work on the yolks, Add your Softened Cream Cheese and blend well.

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Next Add your Sugar Substitute and Salt. Mix well with a Spoon. If you like at this point you can add the Extra Ingredients and mix well with a large spoon.

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Mixed well now add to your Whites (Meringue)

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Now here comes the tricky part, you must FOLD into Meringue the Yolk mixture very carefully until well incorporated. Do Not Let your Meringue fall, be careful 🙂

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Next place on Cookie Sheet and Bake at 300 Degree for about 30 minutes.

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Walla!! Completed, Now these could be used as a Hamburger Bun, Dinner Roll or side Roll for a plate of Eggplant Lasagna Yummmm. Hope You Guys Enjoy 🙂

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Low Carb Sweet Potato Casserole

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Fall is Coming, even here in the South we can feel a change in the air. Its actually raining and quite humid out there, but you can tell. One of my favorite fall desserts is Sweet Potato casserole, even as a side dish during the fall Holidays this is one of my favorites. I had to do a little research to get this Fall Favorite to fit into my new way of Loving My Food. I believe I’ve accomplished just that. I hope you guys will enjoy this Wonderful little Dessert/ Side Dish. Please keep in mind this is NOT Induction friendly if your on Atkins or just starting out to Loose Weight. Please limit to Portion size of about 1/2 cup. I hope you guys will enjoy this Wonderful little Dessert/ Side Dish.  🙂

What you’ll need

4 Cup Peeled, Diced and Boiled Sweet Potatos

2 Tablespoons Sugar Substitute

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Salt

2 Tablespoon Imitation Maple Flavoring

3 Tablespoons Coconut Oil

4 Tablespoons Real Butter Unsalted

1/4 Cup Almond Milk Unsweetened

The Crumble Topping

1 Cup Chopped Pecans or Walnuts

2 Tablespoons Imitation Maple Flavoring

 3 Tablespoons Almond Flour

3 Tablespoons Melted Real Butter Unsalted

 

OK! Lets Get Started!

First lets Peel and Dice our Sweet Potatoes and get them Boiling.

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Once these are Diced, rinse well and Boil in water until Fork Tender. 

While that is cooking, preheat oven to 350. 

Lets Get the Topping Started.

Blend your Pecans to Crumble stage. Place in Small bowl the Add Almond Flour, Add Imitation Flavoring to soften butter and pour over mixture and mix well. And just set aside until the end.

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Next lets Drain those Fork Tender Sweet Potato Cubes. Then Place in Mixing bowl and Mix.

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Mix half way then add your ingredients one by one and keep mixing, until mixture is mixed very well! 

Ready your Pan!

20150928_164242This is a typical Loaf pan about 9 + 5. Greased with Butter.

Pour Ingredients in your Prepared Pan and Add your topping.

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Place in Oven and Cook for about 30 minutes.

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Let Cool and Enjoy! 

I love this dish Warm or Cold. I sometimes leave it in the fridge overnight and slice into bar size, the perfect portion.

Have a Great One!!   Hugs Too All!!!

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McCindy’s LCHF Breakfast Burrito

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A year ago one of my favorite Breakfast to grab was a McDonald’s Burrito, I got really hung up on them for a long time. Every time I was out and about during Breakfast hours, a cup of coffee and a Burrito was the choice of this SuperMom before I headed home.

Today, I am a Proud Low Carb Chic. so coming up with a great idea for Breakfast makes me do a Happy Dance!

Come Dance with me guys and let me show you a very easy LCHF McCindy’s Breakfast Burrito 🙂

 

Ingredients 

1 Egg

3 Slices of Bacon (or Sausage).

Cheese your choice I used Sharp Cheddar 

Salt and Pepper

 

Step 1 

Cook your Bacon or sausage and set aside.

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Next heat small pan with a tablespoon of Bacon grease or Oil on med. high heat. Beat Egg.

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Pour HALF of egg in bottom of pan, it will be THIN, when done on one side flip for just a second on the other.

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Set aside on plate and Top with Bacon and Cheese.

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Cook the Remainder Egg the same as the first. Then sit on Top of cheese and top that with Warm Salsa.

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Now the Roll! Start at one end and gently roll, it will hold together just be alittle gentle 🙂

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It holds together really well, top with more Cheese or Salsa if you like, ENJOY!

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Make-Ahead Sausage Breakfast Cups

I love when I come across some Wonderful Recipes that I can share, here is one of those Recipes. You Guys Enjoy, This is REALLY good! A Big Thanks to NourishedPeach.com

NourishedPeach

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So school is upon us, friends.  Tis the season for structure, routine and, around here, super quick breakfasts.  

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