Wednesday, July 23, 2014

Zucchini and Summer Squash Casserole







Been waiting and waiting for my zucchini plants to take off. Sadly, I think they are never going to get going..lots of blooms, but still nothing. My cucumber and tomatoes are going crazy. So I gave in and found a farmers table in town and bought some wonderful squash. I just love zucchini, because it really doesn't have a strong vegetable taste and it is a great way to sneak into things.

This time a Zucchini and Summer Squash Casserole, doesn't quite hide it, but it sure was delicious and easy.

So I wanted to share.



Zucchini and Summer Squash Casserole

( This fed 5) (If you need more just add more squash if you need more or leftovers)

Ingredients:

1 tbs of coconut oil
1 medium zucchini (diced)
1 medium spring squash (diced)
1 medium onion (diced)
1 garlic clove (minced)
2 eggs
1/4 of shredded cheddar cheese
1/4 of Panko crumbs
(Hold back a little cheese and a little panko for the top)

Instructions:

1) Take the coconut oil and put into a large saute pan, add in onions and garlic, saute a bit, then add in the two squashes, saute a bit, until a little tender.

2) In a large bowl break 2 eggs, add the 1/4 cup of shredded cheese (reserve a little for top) the 1/4 cup of Panko crumbs (also hold a little back for top), and a dash of salt and pepper. mix together.

3) Add the sauteed vegetables into bowl and mix altogether.

4) Pour into a Pam sprayed casserole dish. Sprinkle a little panko and cheese on top.

5) Bake at 350 for 30 to 40 minutes checking to make sure starts to turn brown.

When it is finished take out and let cool at least 15 ,minutes, it makes the flavors taste better and you don't burn your mouth.

This was really a great little casserole and I am sure it will freeze really well. I am going to make a few smaller ones for my freezer for those really "I don't want to cook days" and while it is abundant for a good price

I was also really happy, my littlest ate two servings and enjoyed it. I even have a small little bit for my lunch tomorrow. Yummy.

I hope everyone is enjoying all their garden harvests. I will try to make a few new things next week. I love that you enjoy my posts and enjoy what I am making.

If you ever want to shoot me a recipe, a question or just a comment, always feel free to holler.

So for now "It really is just that simple" Keep it simple in the summer. Make it your own and spice it up.


* Was also working on WW points for this
coconut oil - 4
zucchini/squash/onion/garlic - 0
1/4 cup Panko -1.5
1/4 cup shredded cheese - 3
2 eggs - 2

This made a 12" round casserole dish, I would say a regular portion would be 8 servings from this container.
So each serving would be = 2 or so...



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Friday, July 18, 2014

Fried Green Tomatoes (revamped for lower carb)


I am now pursuing the low carb alternatives to what I am eating. I am now using almond flour. It is a bit expensive, but I really only use it in small amounts.

I have been waiting and waiting...and waiting for my tomatoes to turn red and to no avail as of today, they are all still green, and now they are 3 short. I couldn't wait anymore.

SO fried green tomatoes is my snack for the evening. I serve it also with just fat free sour cream with hidden valley ranch dressing mix.

Fried Green Tomatoes (revamped for a lower carb) 

Ingredients:

2 medium size green tomatoes (slice in nice thick...hmm about 1/4 inch, I got about 3 from each tomato, and don't waste any of the tomato, cut the smaller pieces around the stem part and be sure to fry them too.)

1/4 cup of almond flour
1tsp of garlic salt
1/4 cup of egg beaters
1/4 cup of coconut oil

Instructions:

1) cut those slices.

2) Dip into egg beaters and then lay into the almond meal, I just flip over and gently coat them.

3) Place directly in the hot coconut oil.  Let fry and get pretty and brown. Flipping very carefully.

4) Lay on paper towel to cool and get all nice and ready.

Serve with a fat free dressing of your choice. I use hidden valley ranch mix and fat free sour cream. You can also use Greek yogurt.

This made about 6 nice slice tomatoes and all the little parts.. so I would say about 8 slices.

* on the weight watcher plus side.. I figured that each 6 points per tomato..maybe 2 per thick slice.

Three slices filled me up and filled that wonderful craving.

I just had to share.. you know I did...

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Bacon Cauliflower Soup

(this is not mine, had to borrow a picture.. but mine was like that. They put a little green onion on top.)

 Bacon Cauliflower Soup

Ingredients:

1 head of cauliflower (riced)
1/2 onion (diced)
3 celery stalks (diced)
3 garlic (diced)
1 medium carrot (diced)
4 sliced of bacon
1/4 cup of shredded cheddar cheese 
2 tbs of flour
3 cups of chicken broth
2 cups of milk

Instructions:

1) Take your bacon and cut up into bite size pieces, throw in soup pot on medium and start to brown it.  (so you can brown it quickly)

(At this point you can remove the bacon and use it as a topping. I left mine and blended it all together at the end.)

2) After bacon is finished drop in all the diced veggies ( you can dice them so they are bite size, if you prefer a lumpier soup/chowder)
(I just blended them all together at the end)

3)Drop in the two tbs of flour and mix and let turn a little brown, then add the chicken broth, and the cauliflower.

4) Stir all the while until it comes to a boil. Letting the cauliflower get tender. Then add the milk.

5) The shredded cheddar you can also save as a garnish, I just put mine in for the flavor with the milk.
Keep stirring until it is all hot and mixed together.

6) At this point check for salt and pepper.
Also you can decide to leave it all chunky.
I pureed mine with my immersion blender.

Let cool just a bit. With my immersion blender I did not get a smooth texture, but a grainy texture, but it was really good. I should have let my cauliflower get more tender but flavors were spot on, I would have thought it was potato, if not for the little bit of grainy from the texture of the cauliflower.

This will actually be one of my new go to ..low carb..potato replacement meals.

I enjoyed this soup. I am a big fan of potato soup and this was right up there with it.

So another thing from " At My Kitchen" to yours..
Have a wonderful weekend. 


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Tomatoe Pie. Wwpp- 4 per quarter slice




Tomato pie

 Ingredients:

1/4 cup coconut flour
1 tablespoon Parmesan cheese
3 eggs
4 tablespoons of butter
3/4 cup of mayonnaise
1/2 chopped onion
2 slices of bacon
1/2 cup shredded cheddar cheese

Instructions:

1) Take 1/4 cup coconut flour and add Parmesan cheese.

2) In another cup take three eggs beaten with 4 tablespoons of melted butter.

3) Combined the two. This mixture will be wet.

4)  Press into a sprayed pie pan pushing up on the sides to make an edge.

5)  Place in the 350 oven for five minutes to start to set.

6) While this is cooking prep your tomatoes cut into in thin slices and rinse out the seeds, then lay on a paper towel to absorb the moisture, patting dry.

7) When Crust is ready lay the tomato slices overlapping each other, circular, all around filling the dish.

8)  Next in another bowl mix 3/4 cup fat-free mayo, 1/2 of a chopped onion,  2 pieces of bacon cut in little tiny pieces and 1/2 a cup of shredded cheddar mix well and combine.

9) Spread this mixture on top of the tomatoes.

10) Put in a 350° oven and for 20 minutes check in another 10 minutes, until bubbly and brown.




I have had tomato pie, before and I enjoyed it. This crust is still a little crunchy and yummy. Tomatoes pie uses mayonnaise. I am not a fan of warm mayo in stuff, but this was okay.. Thinking next time, maybe Greek Yogurt, give it a fresh lighter feel.

I wanted to share this right away but my computer was acting up. If you give it a try let me know.
I am still waiting for my tomatoes to get ripe. Actually picked 4 greens ones...I know I couldn't wait any more.

So, At My Kitchen, to yours.. yummy..

Make the day is yours.. make this yours.. personalize it.. jalapenos maybe... spicy, spicy... Pin It

The Three Cheese Low Carb Pizza Crust




Here is my pizza from yesterday. Please remember a pizza crust is just a starting platform.  I usually work with what I have in my fridge...
Here are just a few ideas.
Eggplant- diced in little squares, or thin, thin circles and lay on top of a tomato sauce.
Pepperoni Slices - deli makes nice big rounds, just for a new texture.
Cheeses - there is all kinds
Sausages - Italian, chicken, breakfast, and don't forget churiso sausage.
Meats- hamburger, chicken, pulled pork, taco meat.

and another favorite is to build one that would love a fresh cold lettuce, tomatoes, and a dressing on top. Sometimes, I create a small Italian salad to put lightly on top. The hot and cold factor...Yummy..

Three Cheese Low Carb Pizza

Ingredients:
(there ingredients made a big old 16 inch pizza) if you pare back the ingredients to half of everything, you would get a nice personal sized one)

1/4 cup mozzarella cheese
1/3 cup of mozzarella ( this is for the top)
1/4 cup shredded cheddar
1/4 cup of any other kind (I actually had some extra white Cheddar.)
3 eggs (here you can use eggbeaters and cut back on calories)
Spices (garlic powder, onion powder, oregano, Fresh Basil)
Tomato Sauce / Pizza Sauce / fresh tomato slices (smooched or thin, thin)
Toppings (any veggies, meat) Mine I used eggplant, pepperoni, onions and tomato sauce.
Parchment paper (this makes it so simple and guaranteed no mess or sticking)

Instructions:

1) Take a pan that you are going to use for the pizza. Put Parchment Paper in it. I put enough so there is an edge for spillage.

2) Mix the eggs and cheese all together. Add any spices you like. I actually cut up my fresh basil in it. Pour right in the middle of the parchment paper.

3) Start to slowly spread it out, I just pushed with a spoon, into the shape I wanted and it was thin..

4) Pop into a 350 oven for about 15 - 20  minutes, Until it starts to brown a bit.

5) Remove from oven, let rest 5 minutes, Then sauce ( I do this lightly, so not too soggy). Put on what topping you would like. Sprinkle lightly with cheese.

Mine was eggplant, pepperoni, onions, real garlic, basil.

6) Cook until the top cheese gets melted and a little brown, the bottom should be brown by now.

Remove from oven. You must let rest 10 minutes, because it makes it taste so much better.

I am guessing because this was low carb and higher in fat, it left me full after 1/4 of the pie.

*Weight Watchers Points Plus: (please do your own numbers in case I am way off)
I tried to do weight watcher points, and of course they varied on toppings.. but the crust I came up with 3 points, crust alone.  Calories for the entire pizza crust came to 710. making a quarter at 177 a piece. Now these are numbers for just crust.  This is also using egg beaters.

I have made this crust two times now and I enjoyed it both times. I am getting ready to try a spinach white one in a few days. This really hits the pizza craving head on.

I hope you give this any other recipes a try. I love feed back too.

Remember life is really just that simple. Enjoy it, Make those memories. Pin It

The Low Carb Pizza Crust Recipes...Head to Head...






Pizza One
Pizza Two


 There are two different low carb recipes that I found on the internet. There are some more using flours of different types, but I chose the two that use cheese and eggs as the crust.

The first one is made of 3 cheese's and mixed with an egg. This is actually I think the simplest and I have now used it three different times. I am guessing you know which one I like.

The second uses cream cheese and egg. What a whole different texture. It really wasn't so bad either. My husband liked them both.

They both were brown, both held toppings and both had to cool down a bit.

The first one, actually got better as it cooled, also was a great leftover. A bit like a cheese stick with toppings.

I will blog my favorite next and you will have to give it a try..
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Thursday, July 3, 2014

Oscar Myer Jalapeno Weiners.......New Item ...Tried and Liked Them






Wow, this summer has been flying since day 1 of summer break. I really haven't had two minutes to even take a nap. I go from one thing on to another.

We have been enjoying our pool and our time together. August 1st everyone goes back to school. Then I can leisurely write, swim and nap.

I have been trying to stay on a low carb end of food, just to drop some of this pesky weight.
I found these..at Walmart..a 1.50 not a bad deal. Oscar Mayer Jalapeno Dogs.
I thought they were very good. Much better if you saute them or grill them up. They had a nice little hot zippy punch to them.
I will probably buy them again. I really don't eat too many of these, usually a treat meal.

I just wanted to quickly share with you.. and let you know that I am still around...
Will see you more in the fall.

Love until I come back..
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