Category Archives: Low Carb Recipes

Friendship Casserole – Keep one, share one

This hearty meal makes enough to share!  

friendship-casserole

 

I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery.   This recipe is just right!  It makes enough for you to keep and then you get to share with a friend.

FRIENDSHIP CASSEROLE

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.

Frienship Casserole 2

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NOTE:  I use Dreamfields pasta for low carbers.  It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious.  Enjoy!

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy New Year!

Olive Garden Salad

Did I mention how much I love salads

I really do!  

OG salad

This is another special salad I enjoy and got the recipe from my niece who makes it quite often.  When she serves this, she also serves Zuppa Soup (yum!) and breadsticks.  What a meal!

This is some of what you’ll need:

OGsaladstuff

Doesn’t it look good already?!

OLIVE GARDEN SALAD

1 (12 ounce) bag iceberg garden salad (I used iceberg lettuce)
1/4 small red onion, sliced thin
6 -12 pitted black olives
3/4 cup pepperoncini pepper rings
1 -2 small roma tomatoes, sliced bite-size
1 1/2 cups Italian seasoned croutons
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

For the dressing:

½ cup Mayonnaise
1/3 cup White vinegar
1 teaspoon Vegetable oil
2 tablespoons Corn syrup (I use 1 Stevia packet)
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1 clove Garlic
½ teaspoon Italian seasoning
½ teaspoon Parsley flakes
1 tablespoon Lemon juice
1 tablespoon Sugar (optional -I use Stevia if I add this)

In a large glass or wooden salad serving bowl, toss together the lettuce,
onion slices, olives, pepper rings, tomatoes, and croutons. Add dressing and toss to combine.

Sprinkle with fresh Parmesan cheese and black pepper to taste.

Serve chilled.

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Yummy Low Carb Breakfast Pudding

pudding

This recipe has been around for a while!  But there’s a reason for that…it’s yummy and filling!

CJ’S BREAKFAST PUDDING

1/3 cup ricotta cheese (I use cottage cheese)
1 egg
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon

Put first three  ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency.  Stir in Stevia and flax meal.  Top with sugar free breakfast syrup and a pat of real butter if desired.   Serve warm.

COOK’S NOTE:  Loaded with lots of fiber and high in Omega-3s, flaxseed is great for firing up the metabolism.  Flaxseed meal can also be used as a binder or egg substitute in baked goods for people who are allergic to eggs. The seeds can be sprinkled on fruit, vegetables, cereal or yogurt, while flaxseed meal can be used in baking or to bulk out meat dishes.

*Recipe found at Low Carb Friends.

Low Carb Lunch

Now that Thanksgiving has passed, I’m left with 3 extra unwanted pounds!

What to do?  Get back to my low carb way of eating, of course!  :)

Here’s my low carb lunch today.

Check out my low carb induction page for more menu ideas and food pics.

It’s Almost Thanksgiving! Holiday Hits

It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night.  Good times and good food.

I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on!  I wish I could just push a button and have a post with pictures pop up.   Wouldn’t that be so neat?!

I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.

I’m so thankful for all my faithful readers and visitors.  Thank you for being here!

I wanted to share some recipes that are already posted here that are great for the holidays.  I seem to make some of the these dishes over and over again ’cause they are so good!  :)

For those not so worried about their blood sugar…

Nutter Butter Banana Pudding

Brownie Crusted Butterfinger Cheesecake

Sopapilla Cheesecake   yum!

Coconut Macaroons

Easy Peanut Butter Fudge

Applesauce Nut Cake     (no eggs!)

Easy Chess Pie

Old Fashioned Chocolate Cream Pie

Banana Cake with Cream Cheese Frosting

 

Cheesy Broccoli Rice Casserole

Heavenly Yeast Rolls

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And now for some LOWER CARB treats…

Cheesy Roasted Cauliflower with Bacon

Pumpkin Pie

Butter Pecan Creme Brulee

The best Chocolate Chip Cheesecake ever!

Blender Coconut Pie

Carbuik Muffins

Peanut Butter Chocolate Chip Muffins

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

More Low carb links:

LOW CARB

Have a very safe and happy Thanksgiving!

Giant One Minute Salted Peanut Butter Cookie

Sometimes you just gotta have a cookie…and fast!

I got to thinking about that One Minute Muffin recipe I’ve seen …and then I thought about the low carb peanut butter cookie recipe that uses just 3 ingredients.  Hmm, could I put the one minute concept to the peanut butter cookie recipe and get a quick cookie?

I did.

And it was good.

The only addition I made was to add about 1 tablespoon of coconut flour to the batter.  I was just testing to see if it would help the texture.  It was yummy.

I lined a small microwave safe plate with parchment paper and spread out about 1/6 of the recipe in the middle of the plate. That equals a big scoop.

I nuked the cookie dough on high for one minute exactly and let it cool.  I lightly sprinkled with kosher salt.

Then I ate it.  It’s nice to have a quick treat once in a while.

*Note all microwaves are different.  You need to closely watch the cookie and it may get done anywhere from 45 seconds to 55 seconds.  Just depends on the microwave.  It cooks in the middle first, so if you see it getting too dark brown, take it out.  :)

Summer Squash Casserole

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  :)

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.  Bake in preheated oven for 25 minutes, or until lightly browned.

Enjoy the day you bake it and be sure and save some for breakfast the next morning.  You’ll be glad you did.

*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

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I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  :)

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks!

Spicy Shrimp Stir Fry

I’ve started trying to watch my calories and this tasty dish naturally falls right into the low calorie category.

And it’s quick and easy!  That’s a plus, right?

I fix this all the time and use whatever veggies I may have.  This time I used a bag of frozen stir fry veggies and the preparation was even faster.

Spicy Shrimp Stir Fry

1 bag of Walmart frozen medium shrimp, peeled
1 bag of frozen stir fry veggies
1tsp Cajun spice
splash of soy sauce

First of all I thaw the frozen veggies, then toss in my wok skillet with about a tablespoon of oil.  I toss in a little Cajun spice and soy sauce and give it a quick stir.

When the veggies are tender,  I add the thawed shrimp and continue cooking about 4 minutes or until the shrimp look done.  You don’t want to overcook the shrimp or they’ll be tough.

You can serve over rice for those who want it, but I usually eat it as is.  Fewer calories and carbs that way.  :)

Nutritional info I found on the shrimp and veggies:

Shrimp Peeled & Deveined With Tail on (Walmart Frozen Medium Cooked Shrimp) Serving Size: 3 oz (about 3/4cup), Calories: 77, Fat: 1g, Carbs: 0g, Protein: 17g

Kroger Frozen Stir Fry Vegetables (1 cup)
calories: 30, fat: 0g, carbs: 5g, protein: 1g

A friend of mine turned me on to my new favorite website, My Fitness Pal.  What a neat and easy way to keep up with my nutritional intake!  Check it out.

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Carbonara

I ran across this super rich classic bacon and egg spaghetti dish and it sounded so easy and delicious that I just had to try it!

Talk about the ultimate comfort food.   It has everything I love…bacon…pasta…and cheese!  Yummo!

Disclaimer: I am not an expert on authentic Italian cooking.  :)

Carbonara

1 lb. spaghetti *pasta
8 slices bacon, cut in small pieces
1 clove garlic, minced
4 egg yolks
1 cup grated Parmesan cheese, divided
diced green onions
salt and pepper

Bring a large pot of salted water to a boil.  Cook the pasta as directed on package.

Fry bacon and garlic in a heavy skillet until crisp (mine is actually more done that what it looks like ;)).   Remove bacon from pan and drain on paper towels. Set bacon aside.  Set skillet aside, but save bacon fat.

Meanwhile, combine the egg yolks, half of the Parmesan cheese and salt and pepper in a medium bowl until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings.   Place over low heat and toss for 1 minute, scraping the pan to loosen the pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add the pasta cooking water as needed to form a creamy sauce.  Add the bacon and remaining cheese and toss again to coat.  Top with diced green onions.  Serve immediately.

*Can substitute Dreamfields Spaghetti to lower carbs.

Another option is to use diced ham instead of bacon.  I believe the authentic recipe calls for pancetta, which is a yummy salt-cured Italian bacon made from un-smoked pork belly.

From Wikipedia:

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italianpasta dish based on eggs, cheese (pecorino or Parmigiano-Reggiano), bacon (guanciale orpancetta), and black pepper. The dish was created in the middle of the 20th century.

The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks.  Guanciale is the most usual meat, but pancetta, or local bacon are also used.

Cream is not common in Italian recipes, but is often used elsewhere.  Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.  Many of these preparations have more sauce than the Italian versions.   As with many other dishes, there are ersatz versions made with commercial bottled sauces.

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Happy New Year and 2011 Top Posts

Wishing you and your family a very happy and healthy

New Year in 2012!

I know I didn’t post a lot of new recipes this year, but I am so glad you’ve hung in there with me.  It makes me feel very grateful.  I’m hoping 2012 brings better health and more happiness!

In the meantime, some of my oldest posts got the most visits.  I thought I’d share just a few of them with you.

The 5th most popular post was…

Sugar Free Butterscotch Cheesecake

 

In the number 4 place was…

Buttermilk Biscuits

And in 3rd place…

Yummy Sour Cream Pound Cake

In 2nd place…

Sugar Free Chocolate Oatmeal No Bake Cookies

and finally the most looked at post this past year is…

Aunt Mary’s Chicken and Dumplings

Thanks again for your support, comments, and visits!

Happy New Year!

Strawberry Smoothie

This past summer I got on a smoothie-making kick!

This is just one of the delicious, satisfying smoothies I made for breakfast.

Strawberry Smoothie

6-8 medium size frozen strawberries, partially thawed
1/3 cup small curd cottage cheese
1 tablespoon heavy cream (or 2% milk – it’s not much)
4 -6 ice cubes
2 packets of Stevia or your sweetener of choice

Put all of the ingredients into a blender.  (I have a personal blender like this so I can just blend and go. )  Place the lid on the blender and blend for 45 to 60 seconds, or until smooth.  Pour your smoothie into a glass if not using your personal blender and enjoy.

(Can add extra water while blending if necessary.)

Also, for added nutrition, I sometimes add fresh baby spinach.  It doesn’t affect the flavor, but bumps up the nutrition.

Leibster Award – Thanks, Grace2882!

My First Award!

My friend and fellow blogger over at Grace2882 gave me an award and I want to thank her.  I really appreciate all of the support that she has given to me with her visits and kind comments on my blog.

Her blog is full of healthy living tips and great low carb recipes.  Visit her blog by clicking on her name above.

Now on to the award…

“Leibster is German and means dearest or beloved but it can also mean favorite.  The award is given to talented bloggers who have 200 followers or less, it is a way to show appreciation for other blogs, bring attention to their work and encourage new connections.”

1. Copy and paste the award on your blog.
2. Link back to the blogger who gave you the award
3. Pick our 3-5 favorite blogs with less than 200 followers, and leave a comment on their blog to let them know they have received the award.
4. Hope that the 3-5 blogs chosen will keep spreading the love and pass it on to 3-5 more blogs.

I am so pleased to receive this recognition, I want to follow the rules and tag a few other of our favorite blogs.

I give the award to the following people…

Dee over at Low Carb Pinay…for sharing some great low carb recipes, personal experiments, exercises, and the ups and downs of her low carb journey while trying to achieve better health for herself.  Welcome to the USA, Dee!

Nancy over at Blue Skies and Low Carb Pies…for her sweet disposition and self-demeaning nature.  She doesn’t even know she’s beautiful!  She has lots of great low carb recipes and tips on her blog.  Thanks for your inspiration, Nancy!

CJ over at CJ’s Low Carb Cornertalk about an inspiration!  This lady has lost a lot of weight and has great menu ideas and recipes on her blog.  Way to go, CJ!

I hope they all have as much fun with this as I did.  :) Thanks, Grace2882!

Cool Weather Crock Pot, One Dish, & One Pan Meals

Today’s icy wet weather is just perfect for cooking supper in the crock pot.  

After a long hard day at work, I love coming in to the smell of a roast cooking in the crock pot and knowing that supper is almost ready.

Here’s some of my favorite crock pot/slow cooker or one dish meals.

Click on the picture to go to the recipe.

Aunt Dorothy’s Creamy Potato Soup

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Slow Cooker Italian Pork Chops

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One Pot Beefy Cabbage Casserole

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My Handyman’s Jambalaya

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Aunt Mary’s Chicken & Dumplings

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Cheesy Burger Skillet

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and my supper tonight…

Vegetable Beef Soup with Cornbread

From some of my favorite spots around the web…

TSLC’s Slow Cooker Cabbage, Potatoes, & Smoked Sausage

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Grace’s Ham & Bean Soup

Hope you enjoy this cool day.  If you’d like to share your own crock pot or one dish recipes, leave a link in the comments.  Thanks for visiting!

Happy Cinco de Mayo!

Here’s some great low carb dishes that are just perfect for Cinco de Mayo!

(Click on the pictures to go to the recipe.)

Enchiladas

Beefy Rotel Cheese Dip

Chiles Rellenos Casserole

Enjoy!

Easy Cheesy Chili Mac…low carb comfort food!

Easy Cheesy Chili Mac

1 pound lean ground beef 1/2  medium onion, diced1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained

1 1/2 cups shredded sharp Cheddar cheese, divided

1/2 cup  sour cream

1 1/2 teaspoons chili powder

1/4 teaspoon garlic powder

salt and pepper, to taste

8 ounces driedDreamfields Penne Rigate (2 cups)

Cook ground beef and onion in large skillet.  Sprinkle with salt and pepper. Brown beef until no longer pink.  Drain fat.  Stir in tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.
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Meanwhile, cook pasta according to package directions; drain.
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Add chili mixture to pasta and stir until pasta is coated.  Place in a 2 quart baking dish.  Sprinkle with remaining 1/2 cup cheese.   Bake at 350º for 30 minutes until hot and bubbly.  Serves 4
 
COOK’S NOTE: If you prefer not to use the Dreamfields pasta, substitute your favorite steamed or roasted veggie like cauliflower or spaghetti squash.
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