I got to spend some time this weekend with my sweet little grandgirl. Oh my, does this child love her apples! She’s a mess!
I’ve been looking for some new recipes lately to help the hubby get back on track with his eating habits. I found a recipe tonight in the new THM cookbook and was pleasantly surprised that I could play around with it a little and make it something to his liking but still have it low-carb. You know me…I almost always change up recipes! I used ground sausage instead of the called-for chicken chunks. I also added some seasonings along the way.
about 3-4 medium zucchini squash
3/4 lb. ground sausage
1/2 medium onion, diced
1 tsp. minced garlic
salt and pepper to taste
one medium tomato, diced
sprinkling of basil, ground red pepper, and oregano
Preheat oven to 400*. Cut the zucchini lengthwise and hollow out the middle. Spray a cookie sheet lightly with coconut oil. Place the zucchini boats on the sheet and bake about 10 minutes.
While zucchini is baking, brown the sausage with the onion and garlic. Drain off any fat. Add the salt, pepper, basil, ground red pepper, and oregano. Stir well to incorporate spices. Add diced tomato and stir.
Scoop the meat mixture into the zucchini boats. Sprinkle with mozzarella cheese. Return pan to oven for an additional 8 minutes or so. Zucchini should be tender and cheese melted.
Any leftover meat mixture can be served in a bowl with mozzarella cheese melted over the top.
Happy Monday, everyone! I can’t believe that we are on the last full week of January already! Time is flying by!
We enjoyed a bit of winter weather on Friday and Saturday. Now, I realize that we didn’t get the 14-38 inches of snow that our northern friends received, but here in the south, a few inches is a big deal. New-fallen snow seems to put everyone in a good mood, and what’s great about living in the south is that we can enjoy our few inches of snow and a day off of school or work and then go right back to our temperatures of 50-60 degrees within a day or two! We can enjoy the beauty of new, clean snow without the trials that come with northern snows!
The one thing that we have missed the most while trying to eat a low-carb diet is cinnamon rolls or coffee cake. My sons reminded me of this over the weekend! I used to make sourdough coffee cake every Sunday morning. However, since it just doesn’t suit our eating plan, and we would eat way too much of it, I don’t make it at all any more.
I saw this recipe over on the THM Facebook page the other day and decided to give it a try. We all enjoyed it! Using mozzarella cheese in the dough is absolutely brilliant! The guys thought that the icing needed to be a little bit sweeter, so when I make it again I will add more truvia. I love the way Briana made brown sugar using a little bit of molasses. I think that I would double that for this recipe next time.
I needed ideas for supper last night, so I asked the hubby if he had any suggestions. I told him it had to use hamburger since that is what I had thawed and ready. Between the two of us, we came up with this casserole. I am just estimating on the amounts because I really didn’t measure the spices or most of the cheeses! It must have been a success because there are no leftovers!
3/4 c. dry quinoa (I used tri-color quinoa)
1-1/2 c. water
Combine the water and quinoa. Bring water to a boil and cook quinoa for about 15 minutes. While it is cooking, work on the beef mixture.
1-1/2 lbs. ground beef
2-3 mini sweet peppers, diced
1/2 medium onion, diced
Brown the ground beef. Add the peppers and onions to the meat and cook until tender. Drain off fat. Sprinkle the beef mixture with (maybe 1/2 tsp each) salt, pepper, onion powder, garlic powder, basil and chili powder. Stir in well. Add a medium handful of fresh spinach, stir, and cover. Turn off heat and let rest while you make the cheese sauce.
8 oz cream cheese
1/2 c. cottage cheese
1 c. ricotta cheese
1/2 c. Parmesan cheese
Add the cheeses and eggs together in a large mixing bowl and mix well. I used my stick blender, but a hand mixer is fine, too.
Lightly grease a 9×9 inch baking pan. Spread half of the meat mixture on the bottom of the pan. Layer half of the quinoa on the meat and then half of the cheese mixture. Repeat layers. Spread grated mozzarella cheese on top. Bake at 350 degrees for about 30 minutes. Serve with a fresh green salad!
Serves 6-8. If you make it for 6 servings, there are just 13 carbs per serving. If 8 servings, there are 10 carbs per serving.
We just completed one of my favorite weeks of the year…VBS week at our church. We had about 150 children from age 4 to 12! I absolutely love working with the children, especially the middle group, ages 7-9. They are so much fun at that age, they respond well to instruction, and there are few discipline problems! This year’s theme was The Fruit of the Spirit. I am always amazed at how quickly the children can memorize verses!! I’m praying that the Lord will bless our efforts of this past week! Here is a picture of all the children:
Since I was away from the house every morning this week and coming home pretty tired, I needed something fairly easy and fast to prepare for dinner. I came across this recipe on a card that I must have received in the mail a few years ago. There is no name on it, so I don’t know who published it! It is a quick and easy chicken dinner!
4 chicken breasts
1 egg, slightly beaten (I omitted this)
3/4 c. seasoned bread crumbs
28 oz. jar pasta sauce, seasoned as you like
1 c. shredded mozzarella cheese
1/2 c. parmesan cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in a lightly spray-oiled pan. Pour pasta sauce over the chicken and sprinkle the parmesan cheese over the sauce. Bake until chicken is tender…30 minutes or so for boneless chicken; about an hour for bone-in chicken. Sprinkle mozzarella cheese over the chicken and bake for an additional 5 minutes or until cheese melts.