Olive Garden Salad

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.

Serve chilled.

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Sausage and Sweet Potato Hash – My Paleo Breakfast

I’m kinda new to this Paleo  way of eating, but I thought it’d be worth a try.  

According to my research, this recipe qualifies for Paleo.  If you know more than I do, please share your experience.  :)

Sausage and Sweet Potato Hash

1/2 of a small sweet potato, cut into small pieces
1 large sausage patty (from the freezer section)
2 tablespoons diced onion
salt, pepper, garlic salt or garlic powder
1 tablespoon bacon grease (or coconut oil)

Sautee all together in a small skillet until potatoes are tender
and sausage is heated through. Serves 1.

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Here’s some nutritional data as per My Fitness Pal:

Cal 316
Carbs 19
Fat 23
Protein 7
Fiber 4
Sugar 5

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!

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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

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Have a very safe and happy Thanksgiving!

October 1st is National Homemade Cookies day!

It’s been homemade cookies week around my house!

My youngest daughter has made at least 3 batches of  Magic Peanut Butter Cookies and I made 1 batch of Magic Peanut Butter Cookies using Splenda.

My oldest daughter has been in the decorative creative mood and made Sugar Cookies decorated like snowflakes with white icing and blue sprinkles.  She also made this pretty fall centerpiece using a vase and other items found in our yard.

Now on to some of the easiest, most delicious cookies I’ve made lately…

 

Triple Chocolate Cookies

18 oz. pkg. Chocolate Fudge cake mix
1/4 cup butter, softened
1/4 cup oil
1 egg
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix, butter, oil, and egg at low speed until dry ingredients are moistened and dough is thoroughly mixed. It will be a thick mixture.

Stir in chocolate chips and pecan pieces.

Drop dough by rounded tablespoonfuls 2″ apart onto ungreased cookie sheets, pressing down slightly on each spoonful.

Bake at 350 for 9-12 minutes on a parchment lined baking sheet. Cool two minutes on cookie sheets, then remove to wire racks to cool.

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Delicious warm and fudgey right out of the oven; these cookies did not last the day!

Have a very happy National Homemade Cookies Day!

…MORE COOKIE RECIPES…

COOKIES

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.  :)

Canned Tomatoes

Last night I canned some of my fresh garden tomatoes.  If things go as planned, when I open them they will taste as fresh as the day they were put up.

To each quart jar of quartered tomatoes, I added 2 tablespoons of lemon juice and 1 teaspoon of non-iodized salt.

I processed the jars in a water bath for 45 minutes then set them out on a cloth napkin covered tray to cool.  I tested each jar to make sure they sealed and they did.  :)

Now on a cold winter day I’ll have some lovely fresh tasting tomatoes to add to my vegetable beef soup.

When I take a taste, I’ll remember a hot, muggy evening in August and be thankful that I took the time to preserve some of my fresh garden bounty.

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.

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*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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Nutter Butter Banana Pudding

Looking for a tasty dessert for July 4th?

This one won’t heat up the kitchen and it is sooo

easy and delicious!

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Nutter Butter Banana Pudding

For real?!  I can’t believe I didn’t think of this.

My hubby loves Nutter Butters!

and Banana Pudding…well, not the bananas so much,

so I try to make him a Banana-less Pudding ever now and then.

But bananas and peanut butter go so well together

I just had to add a few to this tasty treat!

(Note: I’ve made this twice lately and tried it once with some peanut butter sandwich cookies I picked up at Wally World.  I added a little PB to amp up the flavor and  it was delicious!  So if you’re looking to save a few pennies, go for the PB sandwich cookies and if that’s not an issue, grabbed the Nutter Butters.  :))

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Layers of yummy peanut butter cookies, bananas, and a creamy cool pudding.

I used my no cook recipe for the pudding mixture, but I’m eager to try it some day with the classic cooked custard recipe that mom taught me.

And finally…

Nutter Butter Banana Pudding

1 (5 oz) package instant vanilla pudding mix (I used sugar free French Vanilla)
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon peanut butter
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package Nutter Butters cookies, broken into several pieces
3 bananas, sliced

In a large mixing bowl, beat pudding mix and milk for about 2 minutes.
Blend in condensed milk, vanilla, and peanut butter until smooth.
Fold in whipped topping.

Layer cookies, bananas and pudding mixture in a glass serving bowl.
Chill overnight to allow the cookies to soften.

Personal note: I prefer my pudding more of a sauce, so I add water to
the mixture to get it closer to a sauce.

Enjoy and have a great 4th!

Yummy Homemade Chunky Chicken Salad

As I was home for lunch, I literally threw together some very delicious homemade chicken salad and served it on toasted bread.

I used about 1 1/2 cups of leftover rotisserie chicken, some diced pickles, chopped green onions (2), and maybe a 1/2 cup of mayo.  I salted and peppered to my taste.  And it was tasty.

To add a little zip to the flavor, I added about a tsp of dill pickle juice and one pack of a Stevia based sweetener.  I think this really brightened up the flavor.

It’s a great way to use up leftover rotisserie chicken and it was quick and easy, too!

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Chocolate Cola Cupcakes ~ Just 2 ingredients and low calorie

Sometimes you just need that chocolate fix but you don’t want to go overboard on calories…

Enter Chocolate Cola Cupcakes!  

With just two ingredients, it’s hard to beat the ease and convenience of these tasty little morsels!

I did dress mine up a bit with some light whipped topping and a fresh strawberry, but that is totally optional.

Chocolate Cola Cupcakes

1 box Pillsbury Devil’s Food Cake Sugar Free (just mix)
12 oz Diet Pepsi (or other diet cola flavor)
Lite Whipped Topping, optional
Fresh strawberry halves, optional

Blend the cake mix and the cola together.

Spoon into cupcake liners. Bake according to mix instructions.

Makes 18 regular size cupcakes.

Without whipped topping and strawberry per serving:
Cal 80, carb 19, fat 2, protein 1, fiber 1

 

 

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Ranch Roasted Potatoes

Our family has a potluck dinner almost every Sunday.  I’m always looking for recipes that will feed a crowd, as we have a large family.

I had several Russet potatoes but didn’t want to make just regular creamed potatoes and I needed something that would stay warm in my crockpot, so I came up with this easy roasted potato recipe.

(I’m sure this has been done before, but I didn’t really follow a recipe, so I guess I can call this mine.  :))

I cubed about 10 medium Russet potatoes with the skin on and tossed them with some oil, dry Ranch dip seasoning, garlic, salt and pepper.

I roasted them at 425º for about an hour.

If you’re one of those lucky people that don’t have to watch calories too closely, how about topping these with a tasty homemade Ranch Dressing?  I found a delicious sounding recipe over at Pennies on a Platter.

Ranch Dressing

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small bunch of chives
• 1 small handful of parsley leaves
• 1 clove garlic
• 1 teaspoon salt
• 1/4 teaspoon pepper (white pepper, preferred)
• 1/4 to 1/2 cup buttermilk

So if you get a chance, maybe you can try this lovely addition to these potatoes.  I think I will try maybe juusst a little…next time.

Have a great weekend!

Swiss Chicken Casserole

When I saw this chicken recipe over at The Southern Lady Cooks,  I knew I had to try it.

My daughter loves Stove Top Stuffing and I knew she’d love this casserole.

I’m trying to watch my calories so I decided to use reduced fat items where I could.  My recipe is just a little different than the one at TSLC, but it’s hopefully just as tasty.

Swiss Chicken Casserole

6 skinless, boneless chicken breasts (I used 10 chicken tenderloins)
6 slices 2% Swiss cheese, sliced
1 (10.75 oz) can condensed reduced fat cream of chicken soup
1/4 cup skim milk
water
2 cups dry bread stuffing mix (I used Kroger brand)

Preheat oven to 350º.

Arrange chicken in a lightly sprayed 9 x 13 baking dish.
Top with Swiss cheese slices.

Combine soup, skim milk, and about 1/4 cup water and stir well.
Spoon mixture over chicken and sprinkle with stuffing mix.
I then sprayed with some butter flavored spray, (Sure miss my buttah!)
but if you’re not counting calories, drizzle about 1/4 cup of melted butter
over the stuffing.

Cover and bake for 50 minutes. Serve with your favorite green side dish.
Serves 6 fairly large portions.

~I attempted to do a little figuring on the calories and came up to about 315
per serving.

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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.  :)

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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

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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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Brownie Crusted Butterfinger Cheesecake

(I’ve added a PRINT button.  Hope this helps.)

I’m on a cheesecake kick it seems!  :)

Actually I made this for our Pastor’s Appreciation Dinner.  Our pastor loves peanut butter and I wanted to make a special dessert.  This rich cheesecake was very tasty and gone within just a few minutes.

Butterfinger Cheesecake with a Brownie Crust

For the crust:

Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.

Cheesecake filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
chopped

Blend the first five ingredients in a large mixing bowl.  Fold in the whipped topping and crushed candy bars.  Spread the cheesecake mixture into the brownie crust.  Sprinkle with crushed candy bars and brownie crumbs.  Cover and refrigerate overnight.

Topping:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped

brownie crumbs, optional

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PITY PARTY 71 over at 30 Handmade Days

And now featured on BUTTERFINGER’S  Facebook page.  :)

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.

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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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