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.

…

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

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

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.

*******

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

…

Partying over at

Easy Chocolate Chip Coffee Cake

Oh, my!  I just had to share this recipe from The Country Cook with my readers!  

*Disclaimer:  This is not a low carb recipe…but oh how I wish it was!  :)

A few weeks ago before I started the HHCG diet, I made this easy, yummy coffee cake.  It has a secret ingredient that helps make it easy…pancake mix!  I just happened to have all the ingredients so I threw it together and I was so happy I did.

Hurry over to The Country Cook’s blog to get this easy recipe and make it this weekend.  You know you want to!  :)

My breakfast that day…

Just for Fun…and a tease! :)

Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment.  I’d appreciate it so much!

. . .

Also, just let you know…I’ve been busily baking!

Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.

Here’s some pics to let you know what’s coming up.  I’ll be sharing the recipes in the very near future.

I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!

First…

my biscuit recipe baked in a muffin pan.

Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips.  To 2 of them I added some peanut butter just to see how they would bake up.

 

Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet.  With the added fruit, I’m not too sure of the carb count.

But this sure is good when heated and topped with a little sugar free vanilla ice cream!

Hope you enjoy looking at the food pictures and will be back to check out the recipes!

Y’all come back now, ya heah?!  :D

Great Low Carb Breakfast Recipes

These are great for a quick breakfast on a cold snowy morning.  Grab and go!

(click on the pictures for the recipes)

Cheesy Sausage Egg Muffins

Coconut Flour Pancakes

Cheesy Sausage Balls

Low Carb Biscuits

PB & J Wrap

Low Carb Sandwich Rolls

…

And last, but not least, ’cause it’s so good…here’s a Chocolate Chocolate Chip Muffin recipe from my friend Grace.  It’s my breakfast on this cold snowy morning.  It’s even good enough for dessert! Thanks, Grace, for such a tasty recipe!

More low carb links:

Low Carb Diet Recipes

Low Carb Lunches

Low Carb Office Lunch Tips

Low Carb Brown Bag Lunches

Low Carb Low Cal Lunches

Rachel Ray Low Carb Lunch

Low Carb Guy Lunches

More Low Carb Lunch Ideas

AC Low Carb

Simply Recipes Low Carb

Kalyn’s SB Low Carb

Low Carb Friends Soup Recipes

…

 

PB & J Wrap

Mornings are busy around here!

Sometimes breakfast can be as simple and delicious as a peanut butter and jelly (sugar free for me) wrap.

Low Carb PB & J Breakfast Wrap

Using your favorite low carb tortilla, thinly spread a tablespoon of your favorite no sugar added peanut butter around the tortilla covering as much as possible up to within about 1/2″ of the edge.  Top that layer with a tablespoon or less of your favorite sugar free jelly or jam.  Roll up into a wrap.  It sometimes get messy, but is oh-so-good with a hot cup of coffee!

I know…it’s not rocket science…but stayed tuned for tomorrow.  I have a cookie recipe coming up that will rock your socks off!

Have a great Thursday!

. . . . .

Today I’m linking with

Low Carb Sandwich Rolls

For years I’ve used this basic Atkins’ Revolution Roll recipe, with a twist.

I use cream cheese instead of cottage cheese.

It makes for a smoother roll.

 

Low Carb Sandwich Rolls

3 eggs, separated

1 tablespoon granular Splenda

3 oz. cream cheese, softened

1 Tablespoon coconut flour (optional)

dash salt,  (and other spices)

.

Beat the egg whites on high until stiff.  In another bowl, blend the egg yolks, sweetener, cream cheese, coconut flour, salt and any other spices you might want to add, with a mixer until smooth.  I didn’t use any extra spices for these particular rolls.

Gently fold the yolk mixture into the beaten egg whites carefully.  Line a baking sheet with parchment paper.  Divide the mixture into 6-8 medium size mounds, flattening them slightly with the back of the spoon.

Bake at 400º  for 20 minutes or until lightly browned on top.   Cool and  store in an airtight bag in the refrigerator.  Use for sandwiches, burgers, breakfast, etc.

This roll recipe has been reworked and used in many different ways.  For more ideas on how to use these rolls, even as a dessert, check out the following links:

Low Carb Friend’s RevolOopsie Roll Thread

Your Lighter Side (Cleo)

Cleo’s Donuts

Chocolate Almond Oopsies on Cleo’s Site

LCF’s Danish

. . . o O o . . .

Today I’m joining the link party over at

and I am so excited to have my Mom’s Pimento Cheese Recipe featured on Simply Sweet Home’s site today!

Low Carb comfort food for breakfast! Sausage Cream Gravy on a Low Carb Biscuit

Sausage Cream Gravy

1 lb breakfast sausage

1 cup of cream plus ½ cup water

or 1 can Nestle Table Cream

1-2 Tbsp Carbquik

salt and pepper to taste

Crumble sausage in a skillet and cook until brown. Sprinkle Carbquik over the browned sausage and stir;  continue to cook a little longer.   Add the cream/water mixture or the table cream.  Continue cooking and stirring. Season with salt and pepper.  Serve over warm low carb biscuits.

…

Carbquik Biscuits

1  1/2 cups Carbquik

1 tsp baking powder

1 egg (second time I’ve used an egg with favorable results)

1/4 cup heavy cream, plus 1/4 cup water, mixed

1 tablespoon granulated Splenda, optional

Pinch salt

This is what I did:

First of all I mixed the egg with the cream/water mixture, then added the Splenda and salt.  I mixed the Carbquik and  baking powder together, then added it into the egg/cream mixture.  I stirred until well mixed then dropped onto a buttered pan, and patted them with the back of my spoon some so they would flatten out  into a more rounded shape.

I always bake my biscuits on about 425º so they don’t get hard as a rock.  I baked them about 10 minutes or so (think I forgot to time them), until they looked light brown and done.  After removing them from the oven, I brushed them with melted butter.  I was quite pleased with the flavor, tho they might be a tad sweet for some.

*Note:  I’ve found this newest box of Carbquik to be not as salty as previous boxes, which I think helps with the overall flavor.

 

Also, I don’t usually put eggs in my typical high carb biscuits, but have found out they work pretty good in the Carbquik biscuits.

. . . . . o O o . . . . .

Today I’m linking with

Coconut Flour Pancakes

 

Coconut Flour Pancakes

1 egg

2 oz cream cheese

1/2 cup coconut milk

2 T splenda

1 tsp vanilla

1 dash salt

1/4 cup coconut flour

Blend the wet ingredients together.  Add the dry ingredients.  Mix well and spoon 2-3 tablespoons of batter onto oiled or buttered skillet making pancakes about 3-4 inches in diameter.  Flip after a few minutes and proceed cooking until done.

Serve with butter and sugar free syrup.

*If I remember correctly, this recipe made about 4 small pancakes.  I do not have the nutritional information.

 

 

Summer 2010

I just thought I’d share some pictures of my summer.  Most of these were taken with my cell phone camera, so please forgive the quality.

Hope you’ve had a great summer!

My daughter is all excited about Fall, so we’ll probably be sharing some photos of an Autumn project she has in mind.

.

(Click on the pictures to enlarge.)

My hubby went fishing this morning.

Chicken Fried Steak and Gravy

My great-nephew enjoys the pool.

Homemade Pizza on a Low Carb Tortilla

The Pool on a beautiful day!

Purple Hull Peas from my garden

Purple Hull peas on my plate.

This was one of my mom’s favorite summer suppers…purple hull peas, fried summer squash, ripe tomatoes & cornbread.

My daughter’s cat, Angel, goes to the garden with me every day.

Pretty pepper plant.

Fresh green beans.

Fresh tomato on toasted sour dough bread sammie.

A wedding cake by my friend’s daughter…she is self-taught and a mom of 2 young children who bakes out of her home.  I don’t know how she does it!

Another cake by Jada.

(Hopefully someday to be called The Cakery Boutique.)

Chicken Club Ring

Ribs…

Our family made a trip to Lambert’s in Sikeston, Mo.  They are famously called “The Home of the Throwed Rolls”.  When you raise your hand, they’ll throw you a hot yeast roll.  The food is wonderful!

…

I hope you’ve enjoyed this glimpse of my summer.

I hope to be back soon with some great low carb recipes and stories that warm the heart.  Come back soon!

Strawberry Jam Bars

 One of my favorite recipes of all time!

.

The oatmeal mixture pressed in the bottom of an 8 x 8 glass dish lined with aluminum foil.  After baking, I lift the whole thing out for easier cutting.

The strawberry jam and oatmeal crumble on top of the bottom layer.

Still warm from the oven…wonderful yumminess!

presenting…

Buttermilk Biscuits

Oh, how I love the smell of bread baking in the oven!

It speaks to my soul and tells me good things are to come.

.

Years ago (seems like a lot of my posts start with this), I clipped a Basic Buttermilk Biscuit recipe from my Mom-in-love’s Southern Living magazine.

…

.

This is my go-to, tried and true, never-fail biscuit recipe that I use when I’m not low carbing or I just wanna make biscuits for the family on Saturday morning.

.

 

I use my medium size biscuit cutter so my biscuits are smaller than usual.  I tend to like’m small, tall, and fluffy…almost bite-size, well at least a few bites worth.   I do love things in miniature.

 …

 

 .

 Begin by cutting the butter into the flour with a pastry cutter until the mixture resembles coarse meal.

.

.

Add buttermilk and stir just until all dry ingredients are incorporated.

;

.

Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.  Pat or roll to ¾” thick; cut with a round biscuit cutter.

.

.

Place into a greased pan with side touching.  This helps with the rise.  I used my round Wilton silicone cake pan and it worked great!  There was even a slight crust on the bottom of some of the biscuits.

.

.

Remove from the oven and brush with melted butter. 

.

.

Serve with honey, jam, sorghum, meat, or how about some Chocolate Gravy?   The freedom of  choice is yours!

.

;

 

.

Basic Buttermilk Biscuits

1/3 cup butter, cut up

2 cups self rising flour (White Lily is good)

3/4 cup buttermilk

2 tablespoons melted butter

 

Preheat oven to 425ºF.  Cut butter in flour w/ pastry cutter.  Add buttermilk and stir just until all dry ingredients are incorporated.   Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit. 

Pat or roll to ¾” thick; cut with a round biscuit cutter.  Pat or roll to ¾” thick; cut with a round biscuit cutter.   Bake for 12-14 minutes. Brush with melted butter fresh from the oven.  Serve warm.

Yield:  12-14 (1½”) biscuits or 7 (2½”) biscuits

.

Recipe courtesy of Southern Living Magazine

Chocolate Gravy, Southern Style

Gravy, gravy, gravy!

~~~

Here in the South, Chocolate Gravy is served at breakfast over “cat-head” biscuits, as my dear Dad calls them.   My own daughters used to gag at the idea of gravy being sweet, until they grew up a little and learned just how delicious chocolage gravy poured over a warm biscuit and topped with a pat of butter can be.

It’s not something I make on a regular basis, but for a special breakfast treat.

…

Speaking of Dad, his specialty was always Tomato Gravy, a savory gravy made with bacon drippings and flour, with chopped fresh tomato pieces added.  Yum, yum!  I must make some soon.

…

My friend Jada shares her family’s secret recipe for Chocolate Gravy.

Chocolate Gravy

2 cups sugar

3 TBS cocoa

3 heaping TBS flour

add 3-4cups HOT water

Mix sugar, flour, and cocoa with whisk first, then add your water.  Mix well.  Cook on med heat until it boils.

Jada’s notes:  Add more water if it gets too thick.  Some like it thick, some don’t.  I let mine sit and cool about 5 min before serving so its not like lava–lol–ENJOY! I’ve just let y’all in on a BIG family recipe 

Puffy eyes and feet means back to Low Carb!

I regret to say that I don’t work Weight Watchers very well. 

.

I was doing good at first, then Thanksgiving happened and a few days later I quit counting my points.

Weight Watchers is hard to do if you don’t count your points, or at least it is for me.

.

 

.

So I’m back to what I know will get rid of those puffy eyes, hands, and feet.  Low Carb it is!

.

~~~

 

While trying to decide what to have for lunch today, I came across some great low carb articles/sites.

.

…

 

I’ve decided to list a few here.   Enjoy…  and happy Low Carbing!

.

 

Low Carb Diet Recipes

Low Carb Lunches

Low Carb Office Lunch Tips

Low Carb Brown Bag Lunches

Low Carb Low Cal Lunches

Rachel Ray Low Carb Lunch

Low Carb Guy Lunches

More Low Carb Lunch Ideas

AC Low Carb

Simply Recipes Low Carb

Kalyn’s SB Low Carb

Low Carb Friends Soup Recipes

~~~

I will still be making and posting recipes for holiday goodies and treats, so if you’re not a Low Carber don’t write me off.   

Be sure and check back here for great recipes of all kinds over the next few weeks.

 

Cheesy Potato Pie

This pie is a result of a “clean out the fridge” night.

~

Cheesy Potato Pie

3 lb.  potatoes, peeled & sliced
3/4 stick butter
2 Roma tomatoes, diced
1/2 c. cream
2 eggs
1/2 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
1/2cup mozzerella, grated

2 tbsp. Parmesan cheese, grated

2  tbsp. bread crumbs
2 tbsp. butter, cut in pieces

~

Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Place in buttered pie dish. Dot with butter.  Top with diced tomatoes.  Mix cream, eggs, salt, and pepper.  Add onions. Spoon mixture over potato slices.  Spread evenly. Cover with cheeses and crumb mixture and dot with butter.  Bake at 350 degrees for 45 minutes.