Tag Archive | mom

Low Carb Cheesy Stuffed Spinach Mushroom Caps

20150705_191521                    These Mushroom caps are so delicious. This is one of my                                                                         Family favorites. I make this alot!

Ingredients 

1 dozen good size portabella mushroom caps, 

1 cup  spinach chopped 

1 cup Pepper Jack cheese chopped small or shredded

1/2 cup colby chopped small or shredded

3 to 4 tablespoons of butter, melted

salt and pepper to taste

LETS COOK!

PreHeat to 350

Lets Grap our mushrooms and core them out, not too sure of the proper terminology  lets just say core. I use small spoon and its handle, no worries if it breaks the ‘Shroom a bit.

20150705_182506                                         20150705_182759

In mixing bowl add your Spinach

20150705_182112

Next lets get all our yummy cheeses ready.

20150705_183213 Here you can see both types of cheeses combined, I chopped together. I had slices left over from our sandwiches that needed to be used, you can use the slices or the chunks. This recipe is really very forgiving. Thats the way I love to cook, easy peasy!

Now lets toss our yummy cheeses in to our mixing bowl with our chopped Spinach.

20150705_183238 Hand mix well.

Get your Pan ready, lets put 2 tablespoons of olive oil in our pan and spread even on bottom only.

20150705_182836

Lets Get Stuffing!!

Grap a Mushroom cap and cup it in your palm of your hand,with your other hand just reach in and stuff. So much fun to play with our food.

20150705_183512                      20150705_183414  STUFF….

Place Stuffed ‘Shrooms in our Pan. You may have to sqeeeeeze!

20150705_183805

Wow looks GREAT already, lets melt some butter..

20150705_184003 Pour over ‘Shrooms evenly.

Salt and Pepper lightly!

Place in oven for about 20 to 25 min.

20150705_184651

When cheese looks melted and bubbly its time to remove from oven.

20150705_191521  Sooooo Good!!

This is a great side dish for most any meals, when i made these a couple nights ago i served them with Grilled lemon pepper wing and Zucchini straws. I will show you how to do the Deep Fried Zucchini straws as well.

20150705_191901

I really hope you guys enjoy, feel free to tweek any of my creations I show you, I’m just trying to keep your Low Carb Lifestyle as easy as possible. Heres to Better Health, Smile!

Broccoli Mushroom Cheese Casserole

There are many ways to prepare Broccoli, but this my friends is one of my favorites and the left overs (if there are any) are very versatile. 

20150702_192428

Our Ingredients

2 lbs Frozen Broccoli crowns – cook and drain WELL.

1 cup sliced mushrooms 

1/2 cup onion diced well 

2 cloves of garlic minced

1/2 cup diced celery 

1/2 cup mayo or Substitute 

2 tablespoons of Butter

4 oz cheese for mixture your choice I used Cheddar. 

4 oz cheese for Topping again your choice, I used Cheddar.

Salt and Pepper to taste.

And Here We Go !

In a large pot cook Broccoli and Drain WELL!

20150703_145725Pre Heat our Oven to 350.

 

 

 

Grap your Saute pan and lets melt some Butter on Medium High Burner.

20150702_181444

 

Next lets add our Onion,Celery and Saute.

20150702_18234420150702_181903

20150702_183122

 

Next lets add our Garlic and Salt and Pepper

20150702_183403

 

Stir and slightly cook then add your Mushrooms.

20150702_182803             20150702_183445

Saute Mushrooms in Pan until Tender, DoNot over cook!

20150702_183812Remove from Burner, Lets get the baking dish ready. Small to Medium backing pan glass or Aluminum, spray lightly with pam.

20150702_184236

 

Take your Drained Broccoli and add to pan Mixture. Add your Mayo or Sour Cream. Incorporated well!

Place ingredients in your baking pan. Add your yummy Cheese on Top,and lets place it inour 350 oven!!


          20150702_184902 20150702_184936 1

Cook for about 30 to 40 minutes until cheese is bubbly on top!  

Lets see what we got!     

20150702_192347

 

Look what we did!!! This is such a good recipe to play with, I had it with Chicken,Salmon and yummy Pan fried Pork Chops.

Hope you guys enjoy, Stay Healthy and Smile!

 

Meaty Low Carb Marinara

I love a good pasta sauce, but always poured from a jar and added my own meat.

image

After learning about preservatives and all they do to our bodies I started making my own.
I must note they do say low sugar, but buyer beware, there are hidden sugars in the ingredients list.
Pasta sauce is easy, so let’s get started.

THINGS YOU WILL NEED:
1 lb. Of ground turkey or beef
2 Tbl. Extra virgin olive oil
1 small onion
2 cloves of garlic minced well 1(28 oz) cans of crushed tomatoes
1/2 cup water
1teaspoons dried basil
1 teaspoons dried fennel seed
1 teaspoon of Italian season
1 teaspoons dried parsley 1teaspoons salt
2 teaspoon pepper

Instructions
Cook and brown ground turkey or hamburger.  Remove and drain grease.
In a deep fry pan or dutch pot heat oil, add minced onion and garlic. Simmer just 2 min. (Don’t cook too high)
Add meat tomatoes and spices.
Mix well and bring to a boil reduce that heat and simmer for as long as you can, no shorter than 30 min. Good sauce takes time. If you have and hour let’s go an hour. Keep a check on heat as to not dry out, just thicken. Add bits of water if it starts to dry.

Top on your favorite low carb pasta dish, or use with chicken parm. Or eggplant parm.
Omit the meat if you want to go reg. Marinara. ..yum!

This is Easy, I promise. You can store leftovers in fridge for a week or freezer.

ENJOY 🙂

Hello world!

My daughter and me 2005

Me and my Daugter 2005.

In the photo above 10 years ago I felt great, looked good and had no health issues, weight 125. here is my story.

Thank you for stopping by, I’m hoping I can touch some folks with my ideas and recipes. Me, well I’m Cynthia I live in the South East of Georgia were southern food reins supreme.  At 51 years young I discovered I was developing Diabetes and having Menopausal symptoms and  hypertension, extremely tired all the time. One blood test after the other everything was fine except for my ups and downs with my blood sugar. After some brief instructions from the doctor and givin a prescription or two, I was on my way.

After several months of trying to change portion size eating better foods, less fat, salads  omg I felt like a bunny, in fact I was so misarable eating salads I felt sorry for our pet bunny and started changing his food from fresh to mixed with a verity of goodies.

Another trip to the doc. Not much had changed.  I saw a movie about Food healing,getting away from preservatives,I decided to try a style of eating I touched on some years ago. It was called The Belly Fat cure by Jorge Cruise. Since most of my weight was around my midd presenting itself like a large donut I was trying to hide. In this plan you count your sugars and carbs. Simple, not quite. There’s some math and label reading involved. But otherwise a really good concept.

Starting on the Carb/Sugar plan I allowed myself  12 weeks to feel better, look better and have some overall improvement. Around the 4 th week I started really getting into the low carb plan. I didn’t crave  anything. If I did I found a substitute that was low carb. I started studying Atkins,Paleo and all the other Carb cutting sites and services. Getting more and more involved and tiring to figure out why this plan was working and working well. Could I live like this forever,  I came to the conclusion that this was a life changer.

Going into my 8th week I decided to take the world on this trip with me. If your having problems on yo yo diets,can’t find time to cook, don’t know what to cook, I’m going to try to help.

I’ve got a family to cook for and a home I’m remodeling not to mention a house full of pets and a chicken coop.

My stats, well starting I was 163 and after 7weeks I’m 148 and have no Menapausal symptoms and a lot more energy, I still take hypertension mess. But intend on speaking to doc about getting off when I’ve reached my 12th week. I’m not a professional doctor or nurse or dietician. This is just my options and recipes that myself and my family love. from breakfast to main course it’s all going to be in here.

I’m going to keep the recipes as Simple as possible, but I do have to warn you, if you don’t cook…we are going to learn. In my recipes everything is from scratch absolutely NO preservatives. Your going to learn real flavor. Please don’t be scarred we are going to have FUN!!

So HUGS to everyone and thanks for stopping by.