Low Carb Zucchini Oven Chips

I saw this posted on facebook and thought it sounded very good.  I might make them some day.

Low Carb Zucchini Oven Chips!! Better then Potato Chips ANY DAY!!

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 4

Ingredients

1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk


2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions

Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Number of Servings: 4

Cheesy Squash Casserole

I was on Starwood Quilter's blog and saw this recipe.  It sure sounds good.  Go and check it out.  Starwood Quilter also is where I join in on a monthly bookclub.  I'll write more about that on my quilting blog page though.  Perhaps tomorrow.

http://www.starwoodquilter.blogspot.com/2013/07/corn-and-beans-quilt-block-and-buying.html

Cheesy Squash Casserole

2 pounds yellow squash
1 tablespoon dried onion
4 tablespoons butter
½ cup milk
1 cup cracker crumbs
1-1/2 cups grated cheese
2 slightly beaten eggs
Salt and pepper to taste
 
1.  Preheat oven to 350 degrees.
2.  Cut squash in ½ slices and cook in a 3-quart saucepan in a small amount of water just until tender.
3.  Pour off water and mash.
4.  Add remaining ingredients and combine thoroughly.
5.  Put in greased 1-1/2 quart casserole, top with additional cracker crumbs and dot with little bits of butter.
6.  Bake for 30 minutes, or until browned and bubbling.

No Dough Pizza

From my facebook group:

No Dough Pizza

Crust

1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping

1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese

toppings

pepperoni,
ham,
sausage,
mushrooms,
peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder.

Bake 8-10 minutes, until cheese is melted.

Enchilada Pie

Ready for another recipe?  This looks like it would be yummy.  To read more about it, go to Linda's Low Carb Menu since it is her recipe.

http://www.genaw.com/lowcarb/enchilada_pie.html


ENCHILADA PIE
1 pound ground beef
1 small onion, chopped
2 tablespoons Taco Seasoning
1/4 ounce crushed tortilla chips *
8 ounces cheddar cheese, shredded
3 eggs
1/2 cup Red Enchilada Sauce
Brown the ground beef with the onion and taco seasoning; drain the grease. Stir in the crushed tortilla chips. Place the meat in a greased 10-inch pie plate. Top with half of the cheese. Beat the eggs and enchilada sauce; pour over the cheese and spread it evenly. Bake at 350� 30 minutes or until the quiche is firm in the center. Sprinkle with the remaining cheese; bake 5 more minutes until the cheese is melted. Let stand 10 minutes before serving otherwise the quiche will be too soft to remove from the pan.
Makes 6 servings
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Per Serving: 343 Calories; 25g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Moroccan Eggplant Hash

How bad can it be?  It's HASH!  It has EGGPLANT!  I mean you know this has to be good?  We can hope.  LOL.  I got it off a website (djfoodie.com) so here it is.  I think I might try it some day.

If you want to go directly to the site go to:

http://www.djfoodie.com/aspx/m/Moroccan-Eggplant

If not, here is what he had to say about it:

There are two keys to this dish. Cutting the vegetables so that they're all roughly ... approximately ... the same size. A nice 1/4-inch dice on everything is perfect, but if you go a little larger, that's ok. Just make sure the other veggies match! Cook the veggies in a hot pan, over high heat. Add them, let them sit for a moment (no touching!) and then toss them and let them sit, again. Etc. Here's a video that somewhat shows what I'm talking about. Notice how he adds things in stages, first with the veggies and later with the nuts? This recipe has 3 stages. Also, notice how he's not afraid to leave th pan alone for two minutes at a time? This allows the veggies to sustain contact with the bottom of the pan and pick up color (the surface caramelizes). Constantly moving things around just cools it all down and steams things. Find a good blend of the two techniques. Also, kudos to the Un-Gluten Guy for making a really fun little video! Eggplant Note: It helps to salt your eggplant before continuing with this dish. When starting this recipe, peel your eggplant and dice it into 1/4 to 1/2-inch cubes. Then, season them with a good amount of salt. More than you're probably comfortable with (don't worry, we'll use a bit less later on). Place the salted eggplant in a strainer or colander over a bowl, or in the sink. Let it drain while you cut the rest of the veggies. Be aware not all eggplant are created equal. The salt will pull a lot of water from some and virtually none from others. In all cases, it does help diminish the slight bitter quality that some find in eggplant. Prep: 15 min Cook: 15 mins Total: 30 min Servings: 8

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
2 tbsp (28g)  light oil (coconut oil, olive or ghee for non-vegans)	240	24	0	0	0	0	0
1 large (548g)  globe eggplant, peeled, cubed and salted	110	1	5	26	16	0	10
2 small (148g)  red bell peppers, peeled, seeded and cubed	45.88	0	1.48	8.88	2.96	0	5.92
1 medium (110g)  red onion, diced	44	0	1	10	2	0	8
4 each (12g)  garlic cloves, minced	16	0	0	4	0	0	4
1/4 cup (36.25g)  slivered almonds, toasted	210.5	18.25	8	7.25	3.75	0	3.5
1/2 cup (55g)  sun-dried tomatoes in oil, oil drained off and diced	117	7.5	3	13	3	0	10
1/4 cup (22g)  fresh mint leaves, whole	9.68	.22	.66	1.76	1.54	0	0.22
1/2 tsp (1g)  cinnamon, ground	0	0	0	0	0	0	0
1/2 tsp (1g)  coriander seed, ground	2.98	.18	.12	.55	.42	0	0.13
1/4 tsp (.5g)  cayenne pepper, powdered	2.81	.08	.12	.51	.22	0	0.29
salt and fresh cracked pepper, to taste	0	0	0	0	0	0	0
Totals:	798.85	51.23g	19.38g	71.95g	29.89g	0g	42.06g
Per Serving:	99.86	6.4g	2.42g	8.99g	3.74g	0g	5.26g *

Method:

1. Pre-heat a really large sauté pan or wok over high heat. Add your oil and swirl it around to coat the pan. Quickly add your eggplant and peppers. If you salted your eggplant, just add a little pepper, otherwise season with both salt and pepper. Toss the veggies in the pan to coat with the oil, then allow them to sit in the pan and sear for about 1 minute. Make sure they are evenly spread on the bottom of the pan and not piled up in one part. Toss them and spread them out to sear for another minute. If they are not picking up any color from the pan, you're either tossing too early, or the heat is too low. The pieces should be essentially "frying" in the oil.
2. After a total of 2 to 3 minutes, add your onions and garlic, then toss the ingredients together and allow them sit for about 2 more minutes. Season with a little salt and pepper and then toss and spread and then allow the veggies to sear for another minute or two.
3. Add your almonds, sun-dried tomatoes and fresh mint leaves. Toss the ingredients to mix well. You're really just heating up the new ingredients. They don't need any further cooking.
4. Taste your hash. If it needs a little more salt and pepper, add it. Finally, dust your ingredients with your spices, toss to mix everything together, one last time and serve!
5. Serve!

Loaded Cauliflower and Buffalo Chicken Casserole

From my Facebook "Just Us Friends Losing Weight Together" Files.  Obviously season to taste.  If it looks too spicy for you then cut back on some of the spices, etc.

Loaded Cauliflower and Buffalo Chicaken Casserole

by Maria McWhinnie

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 large cauliflower (florets)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 Tbsp freshly ground pepper
• 1 Tbsp paprika*
• 2 Tbsp garlic powder
• 6 Tbsp hot sauce or buffalo sauce
• Topping:
  • 2 cup Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
  • 1 cup crumbled bacon
  • 1 cup diced green onion

Directions

1. Preheat oven to 400F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
2. Add the cauliflower florets and stir to coat.
3. Scoop the cauliflower into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
4. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown
5. While the cauliflower is cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
6. Once the cauliflower is fully cooked, remove from the oven.
7. Top the cooked cauliflower with the raw marinated chicken.
8. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
9. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
10. Drizzle with ranch dressing or blue cheese.
11. Serve with extra hot sauce and/or ranch dressing.
12. 
    

Serve with a simple spinach side salad (spinach, cherry tomatoes, pecans, grated parmesan)

Nutrition Information (per serving)

Servings: 8

Calories: 282.1

Total Fat: 20.3 g

Total Carbohydrate: 6.2 g

Dietary Fiber: 2.6 g

Italian Casserole

I've gained back a little bit of what I lost but am still down almost 20 pounds so considering that I've finished one week of vacation, I think I'm still doing good.

On my yahoo group, somebody posted an Italian Casserole which is low carb.  4 net carbs per serving.

I thought it looked particularly good and might make it one day.

ITALIAN CASSEROLE 

1 pound ground beef
1/2 pound Italian sausage
1 clove garlic, minced
2 tablespoons onion, chopped
1/2 pound fresh mushrooms, sliced
8 ounce can tomato sauce
Salt, to taste
1/8 teaspoon pepper
1/4 teaspoon Italian seasoning, or to taste
4 ounces mozzarella cheese, shredded, 1 cup

Topping: 

1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup freshly shredded parmesan cheese *
4 ounces mozzarella cheese, shredded, 1 cup

Brown the meats along with the garlic, onions and mushrooms; season with a little salt and pepper. Drain fat; stir in the remaining ingredients. Adjust the seasoning if necessary and put in a greased 7x11" baking dish.

Combine the topping ingredients and spoon over the surface of the meat mixture. Spread evenly with a spatula. Bake at 350º about 40 minutes until the topping is nicely browned.

Makes 8 servings

* The canned kind of parmesan works just as well and costs less.

Per Serving: 463 Calories; 38g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs