Tag Archive | eating

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.

Fried Green Tomatoes with Spicy Sauce- Low Carb

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I love Fried Green Tomatoes, not just because I live in the South, but they are just simply Good. Some of you may consider this a Summer Dish, it is really, But its also a wonderful appetizer for a warm bowl of Vegi Soup.

There are tons of recipes online for these wonderful tasty little green things, here is my take on the Low Carb version of Fried Green Tomatoes.

You will want to use a Cast Iron Pan or a Heavy Skillet.

 

Here’s What You Will Need.

Ingredient’s:

2 Medium to Large green tomatoes

1/2 Cup Almond Flour or Almond Meal

2 Eggs

2 Tablespoon Parmesan Cheese  

1/2 Tablespoon Black Pepper

1/2 Tablespoon Salt

1/2 Tablespoon Cayenne Pepper

I/3 cup to 1/2 cup Olive Oil or Peanut Oil (all pan bottoms are different adjust oil to cover just the bottom).

NOTE: If you want to fry more Tomatoes for a larger crowd adjust recipe as needed.

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Low Carb Creole Dipping Sauce:

1 large Egg Yolk

2 tsps Fresh Lemon Juice (or in the little cute little lemon)

1 tsp Dijon Mustard

1/2 tsp Salt

1/8 tsp Black Pepper

1/2 cup Extra Virgin Olive Oil

2 tablespoons Sriracha (more if you like heat less if you want milder)

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Ok lets Cook!!

We are going to make our Sauce first, so we can have it handy when our Tomatoes are Hot and Freshly Cooked.

First lets separate our yolk from those whites, you can use any method that works for you, if you don’t know how here’s a link:     https://youtu.be/yAGX-54iR30  or if you like to do it the COOL way:   https://youtu.be/_AirVOuTN_M

Next:

Combine egg, lemon juice, mustard, Sriracha, salt and pepper in Small mixing bowl and combine with whisk. Pour in the oil in a thin, steady stream and Whisk as you go constantly. Mixture should start to become thick .

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DONE! You can use this Sauce for a lot of dishes including Shrimp and Hamburgers. I don’t like Mayo. But this is Good!  

OK, lets get our Tomatoes ready, Wash and dry your Green Tomatoes. Now slice as thin or thick as you like, the Norm is 1/2 inch, I like mine a tad smaller. Lay your Slices on Paper Towel and Salt and Pepper both sides. let them fellows sit there for about 5 to 10 min. to drain most of the moister out.

20160913_133422 Yes, some of mine had started to turn before I got this post out 😦

 

Next get your Eggs whipped up in one bowl and your Almond Meal/Flour in the other. Add all the seasoning to the Flour mixture and mix with a fork.

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Get your Frying pan ready add your oil and heat Med. high . While that is heating up lets get started with our Tomatoes.

Dip Tomatoes  in flour first, then Egg wash, then back in flour. Add to hot pan, Don’t crowd your pan, take your time and only do a few at a time 3 – 5 min that’s all, watch don’t let them burn!

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You may loose some crust No worry’s, they will still be terrific!

When you take the out of pan put on a cooling rack and serve as soon as possible!

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Serve Sauce on the side or Pour over Hot Tomatoes.

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OH MY!

Grab a Fork Guys were digging in!!

 

 

 

Chocolate – Peanut Butter Low Carb No Bake Cookies

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Well Guys the Holidays are just around the corner, I know sweets, breads and tons of goodies out there.Trust me I love the Goodies too, but I’ve made it a mission of mine to NOT let the Holidays derail me from my good low carb eats. Here is one of my favorite Low Carb Treats. They are Easy too!

I make No Bake Cookies every Holiday for my son, this is his favorite. My oldest is Georgia Pralines. My youngest, my 11 year old loves Pineapple Dessert. Lets start with my Sons favorite No Bake Cookies Low Carb Style.

Heres What we are going to need 

Wax Paper

2/3 Cup of Sugar Replacement 

1 Tablespoon Butter (unsalted)

3 Tablespoon Heavy Whipping Cream

2 Tablespoons Cocoa Powder

1/2 Cup Unsweetened Coconut 

2 Tablespoons Quick Oats 

1 Tablespoons Natural Peanut Butter 

1 Teaspoon Vanilla 

Cold water Glass (for testing )

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Lets COOK!

Grab a Medium size pot and place on stove top. Add Butter,Sugar,Cream and the Cocoa Powder. stir together and bring mixture to a boil, boil stirring constantly for 1 to 2 min. until hard ball forms in a cold water glass.

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When Candy forms a soft ball and floats to bottom of cold water glass, remove from burner. Get ready to add other Ingredients.

First add Peanut Butter and stir until melted in. Then Vanilla.

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Next Add Oats and Coconut, Stir Stir Stir Stir, until mixture looses some of the gloss.

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When mixed well and you start to loose some gloss on Mixture drop by teaspoon onto Wax Paper and let cool.

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This recipe makes about 10 to 12 small Cookies, if you need a bigger batch for a party or event please Double as needed.

Hope you guys enjoy. I’m going to stick with the Holiday theme for a few weeks, we all want to stay Healthy and on our weight loss track during the Holidays. Hopefully Ill be able to help you guys do that. Take Care and Enjoy the Cookies/Candy.

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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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