This crunchy tuber has quickly become one of my favorite potato replacements!
It just satisfies that need to crunch and chew, which I love!
(Don’t these look like the real deal?!)
This crispy tuber has a hint of sweetness and resembles a turnip in appearance. A cup of jicama contains 11.5 g carbohydrates (with 6.4 g being fiber), which is about equal to a carrot. It also brings to mind water chestnuts, so it would probably work great in a stir-fry.
For my Fried Fauxtatoes recipe, I first peeled the jicama and cubed it up into small bite-size pieces. I diced up some onion and skillet fried both in bacon grease for great flavor. The jicama retained its crunch instead of softening like potatoes but it was still a very satisfying breakfast. I topped it with a fried egg.
To read more about the jicama, visit Cooking Light.
Posted in Breakfast, Low Carb Recipes, Recipes, Sides
Tagged Breakfast, crunchy, delicious, egg, fauxtatoes, fried potatoes, grain free, jicama, low carb
Did I mention how much I love salads?
I really do!
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:
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
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)
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.
Posted in Recipes, Salads, Sides
Tagged croutons, delicious, easy, Italian, olive garden, parmesan, peppers, romano cheese, salad
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
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.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. :)
Partying over at