Category Archives: Low Carb Recipes

Zuppa Toscana ~ Low Carb

That frosty chill in the air means it’s soup weather!  

This is a delicious make-at-home version of Olive Garden’s Zuppa Toscana.

This rich creamy soup is easy to make so don’t let the unusual ingredients scare you off!   I found the kale at the grocery store and the turnips I got fresh from the farmer’s veggie stand.
zuppa

Zuppa Toscana ~ Made with Turnips

1 lb. spicy Italian sausage – crumbled
1/2 lb. bacon, chopped
1 32 oz chicken broth
4 small to medium turnips, scrubbed clean, sliced thin
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped or torn kale
1 cup heavy whipping cream
salt and pepper to taste

In a soup pot or dutch oven,  over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain and return to pot.  In the same pan, cook the  bacon til done.  Drain, reserving about 2 tablespoons of bacon drippings.

Add chopped onions and garlic; sautee  in bacon drippings until tender. Add the chicken broth and turnip slices to the pot.  Simmer over medium heat until turnips are tender, maybe 15 minutes.  It didn’t take too long, but my turnips were fresh smallish turnips from the veggie truck.

Add the kale pieces and cream to the pot; season with salt and pepper. Simmer on low for another 15 minutes.

Serve with your favorite toasted bread or bread sticks.  (I used some homemade coconut flour “cornbread” muffins.  I’ll be sharing that recipe in the near future.)

For 6 servings:  Calories 388, Carbs 9, Fat 18

kale

COOK’S NOTE: Some people subsitute cauliflower for the potatoes to make it low carb.  I subbed turnips and they were very similar in texture and appearance to potatoes.  The cream helps reduce the tart taste that turnips sometimes have.  Everyone loved it and really couldn’t tell the difference.

Shared with Inspire Me Tuesday.

Vintage Recipe: Sausage Casserole

Sometimes you run across a draft post that you forgot to publish.  This is one of those times.  From 2009…

This recipe is courtesy of my very good friend, Laura, and is a great mid-week dinner casserole.

Years ago, supper get-togethers were a big thing for us.  On Tuesday nights or possibly Thursday nights, Laura and I would make supper together and after eating, we’d play Trivial Pursuit.   Those were the days before kids and rushed evenings of homework and laundry, laundry, laundry!

When we tried to choose our menu for the evening, Sausage Casserole was always among our choices.  Sausage Casserole or Pizza Potatoes.  Decisions, decisions.

If we had a little extra money, we’d go big-time and have homemade Enchiladas with a side of Mexican Rice and Rotel Cheese dip, which we would pour over everything!

I don’t get to eat like that very often.  I try to make healthier meals nowdays.

Those were the days before internet…or even cell phones!  It was just us friends sitting around, having a good meal and a good time together playing board games and visiting.  Sometimes I long for those quiet, easy in some ways – harder in other, days.

So, I go to my old recipe box and pull out one of these vintage recipes and the first taste takes me back.

This version is made with Dreamfields Penne Rigate pasta.  It was delicious!  Add a salad and crusty bread if you like and you have a meal.

saus cass

 

Sausage Casserole

1 lb mild sausage
1 bag egg noodles, cooked and drained (I used Dreamfields pasta instead)
12 oz cream of mushroom soup (homemade recipe – see below)
2 cups mozzerella cheese

.
Cook sausage and drain.  Mix noodles with soup.  Pour in 2 qt casserole.  Top with mozzerella cheese.  Bake for 40 minutes at 375º.

Serves 6-8.

COOK’S NOTE:  Now that I’m trying to avoid wheat, I’m thinking this might be good with layered zucchini sliced real thin instead of the pasta.  Maybe with a sprinkle of Parmesan.  Yeah, why not!  add a little more cheese!  :)

On Linda Sue’s site, there’s a great recipe for Homemade Cream of Mushroom Soup. 

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

Almond Flour Biscuits ~ Low Carb • Grain Free

Looking for a sturdy wheat free biscuit to hold up some yummy sugar free pumpkin butter or maybe some sausage gravy?   Not exactly like grandma made, but close to it for sure.  And so tasty, you’ll almost feel guilty.

bisc4

Almond Flour Biscuits ~ Low Carb • Wheat Free • Grain Free

1 cup plus 2 tablespoons of almond flour
1 tsp aluminum free baking powder
½ tsp sea salt
2 tablespoons cold salted butter
egg whites from 3 large eggs

Preheat oven to 400º F.

Mix almond flour, baking powder and salt together in a medium size bowl. Add cold butter and using a pastry cutter, mix until crumbly.

bisc1

Next, in a small bowl, whisk the eggs with a fork until they are slightly frothy, about 30 seconds. Blend the eggs in with the almond flour mixture until combined.  Place in the fridge for 20 minutes to allow the bits of butter to harden.

Divide the biscuit mixture into 4-6 portions and spoon on to a parchment lined baking sheet or into a well-greased muffin top pan. Bake right away for 10 -12 minutes.  Remove when golden brown.  Makes 4-6 biscuits.

biscuits2

Serve with butter and preserves or top the biscuits with your favorite sausage gravy.

bisc3

Nutritional information for 6 servings:

For each biscuit = Calories 147,  Carbs 5, Fat 13,  Protein 6

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 Holidays!

Fried Fauxtatoes – Low Carb and Grain Free

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?!)

jicama

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.

jicama2

(Photo courtesy of COOKING LIGHT)

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.

***

 

Linking with

Crispy Pork Carnitas

This is one recipe I made for my family recently.

Talk about yummy and very filling.

carnitas

CRISPY PORK CARNITAS

4-5 lbs.  pork butt, fat left intact
½ cup water
1 tsp garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
1 small can of green chiles
1/4 cup sliced peppercini peppers
Items needed to assemble the tacos: corn tortillas, cheese, shredded lettuce, sliced avocado and  creamy taco sauce.

I cooked my pork butt in the crockpot for 6 hours on low along with the water, chiles, peppercinis, and seasonings.

After it was done, I shredded the pork with 2 forks and assembled the tacos.

FOR THE CREAMY TACO SAUCE:
I mixed mayo along with some of the seasonings and thinned it with some of the peppercini sauce.  I didn’t measure anything, just mixed it to my taste. That’s how I roll. :)

(No corn tortillas for me, but my family loved them.  I ate mine as a salad.)

Disclaimer: The links contained in this post are Affiliate Links.  If you purchase through the links provided, I will receive a small compensation at no extra cost to you.  Thanks for your support!

Going wheat-free, grain-free, sugar-free, and soda-free and my 1 month results!

After much research and reading, I decided to make some changes in my “diet” on September 1st.

I had been noticing that after I ate a meal that included wheat and sugar, my hands would swell and I would be stiff the next morning.  I decided to eliminate those things from my diet for a while and see what happened.

Well, no more bloating, swelling, or stiffness and my appetite is more manageable.  My desire for sweets has diminished as well.

So as of today, I have successfully gone wheat-free, grain-free, sugar-free, and diet soda-free for a month!

No, I haven’t been perfect, but real close!

After a month, I have lost and kept off 7.4 lbs! yay me! :)

I feel much better, have more energy, and have lost inches.  My plans are to keep on this way of eating and hopefully heal some physical issues I’ve had for a few years.

October, here I come! I’m still a work in progress, but it is progress after all!

What changes have you made in your diet lately and what results are you getting?

Does meat rot in your colon?

Okay, this may be a strange subject, but it just happens to be one I’m interested in.

I overheard a conversation about meat taking days to digest in the system and I got to thinking about it so I decided to do a little research.  Based on my own personal observations, I tend to lean toward this way of thinking.

Does Meat Rot In Your Colon? No.

What Does? Beans, Grains, and Vegetables!

I found this information over at Gnolls . org.

Some excerpts from the article:

“On average, a ‘mixed meal’ (including meat) takes 4-5 hours to completely leave the stomach—so we’ve busted yet another part of the myth. (Keep in mind that we have not absorbed any nutrients yet: we’re still breaking everything down.)”

“It turns out that pepsin, trypsin, chymotrypsin, and our other proteases do a fine job of breaking down meat protein, and bile salts and lipase do a fine job of breaking down animal fat. In other words, meat is digested by enzymes produced by our own bodies. The primary reason we need our gut bacteria is to digest the sugars, starches, and fiber—found in grains, beans, and vegetables—that our digestive enzymes can’t break down.”

“In other words, meat doesn’t rot in your colon. GRAINS, BEANS, and VEGETABLES rot in your colon. And that is a fact.…And That’s Why Beans Make You Fart.”

“You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end.

It won’t be the steak.”

***

I don’t want to post all of it as it is a long article.  Please read the rest of this article here.

Credit for the article goes to J. Stanton at Gnolls . org.

BBQ Rub and Barbequed Boston Butt!

Look what my hubby the GrillMaster did this weekend!

It was so yummy!

boston butt

The Boston Butt being prepped for the grill.

I rubbed it some of my favorite *seasonings and then he wrapped it in aluminum

foil and put it on a hot grill for 4 hours.  The temp in the grill stayed 275-375 for

most of the time and the meat fell off the bone!

boston butt2

I wish I could talk him into having a food truck!  

Wouldn’t that be fun?!

boston b sand

My hubby’s pulled pork sandwich with coleslaw and hot sauce.

This is a good basic BBQ Rub. It works well on any food for smoking or grilling.

½ cup salt
¼ cup granulated brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon ground cumin
1 teaspoon ground turmeric

Combine all ingredients, mix well, and store in an airtight container.

Yields about 1 cup.

Summer Seafood Pasta Salad

I love a cold salad for summer supper.  It satisfies but you don’t feel stuffed.  This bright, fresh, seafood salad is one of my favorites.

pasta salad

Summer Seafood Pasta Salad

8 oz uncooked spiral pasta (I used Dreamfields)
1 package (8 oz) imitation crabmeat, chopped
½ cup finely diced celery
¼ cup finely diced pickles
¼ cup finely diced Vidalia onion
½ cup mayonnaise
1 Tbps ketchup
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp Stevia (I used a splash of liquid Stevia)
salt and pepper to taste

photo (4)
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, ketchup, lemon juice and seasonings. Set aside.

Drain pasta and rinse in cold water. Gently combine crabmeat and sauce mixture with pasta. Chill for a couple of hours for the seasonings to blend.

*Optional additions: fresh chopped broccoli or cauliflower,  shredded cheese, cooked salad shrimp.

pasta salad2

Disclaimer: The links contained in this post are Affiliate Links.  If you purchase through the links provided, I will receive a small compensation at no extra cost to you.  Thanks for your support!

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

~~~

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.

hands

 

 

 

Toss with these unique bamboo salad hands.

Serve chilled.

 

Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

Shared with

Yummy Low Carb Breakfast Pudding

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

pudding

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 flax seed meal can be used in baking or to bulk out meat dishes.

With the cottage cheese and no Splenda:
Cal 321, Fat 24 g, Net Carbs 8 g, Protein 18 g

*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

***

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.  :)