Tag Archive | vegetarian

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.

Tofu Stirfry in Peanut Sauce

Tofu? Low carb? You betcha. Tofu has this amazing 3 protein:1 carb ratio. Indulge away vegetarians! Learn to love it my fellow perimenopausers! Soy is great for boosting low estrogen levels.

Years ago, when I moved in with my now husband, my stepdaughter was a vegetarian. Her parents had let her make this decision but did not really understand it, so she ate the meatless side dishes and then was allowed to have junk.

Um, no. Protein is still crazy important and you are a child.

One of the many vegetarian things I became extremely good at was tofu. So, at the end of this little recipe I’ll give a little instruction on how to make it a hit your first time out.

Serves 4
Calories 358
Carbs 23

Ingredients
28 ounces Extra firm tofu, drained and cubed (bake ahead if you wish)
24 ounces frozen stir-fry vegetables
A little oil for stir-frying (couple tablespoons)
For the peanut sauce:
1.5 Tablespoons Olive Oil (really any oil is fine here)
1 Tablespoon soy sauce
5-10 squirts of Stevia (I used 5), or equivalent sweetener of your choice
1 teaspoon Sriracha (or sweet chili sauce)
3 tablespoons peanut butter (crunchy or creamy)

Mix the sauce ingredients together and set aside.

Heat oil in a large skillet over medium heat. Add frozen vegetables carefully to hot oil. If you did NOT bake tofu ahead of time, add it now. Cook, stirring often until desired doneness. Reduce heat a little and add sauce (and tofu if you baked it ahead of time). Cook for another few minutes stirring gently often. You want the sauce to coat everything but not puddle or stick to the pan.
Serve.

Tofu: Prepare and bake.

Take your tofu, open, drain and wrap it in two kitchen towels. Place a plate on top and let the towels absorb the juice for a couple hours. Open and dice. You want inch sized chunks. Dust with yeast. Yep, yeast. Spray a cookie sheet lightly, and spread tofu pieces on it. Bake at 400 for 15-20 minutes until it chunks are golden. Use soon after baking.