Category Archives: Main Dishes

Broiled Tilapia Parmesan

This simple broiled fish recipe is naturally low in carbs and very delicious! 

I served the fish with pan sauteed green beans and summer cucumber tomato salad.

broiled tilapia

Broiled Tilapia Parmesan

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
salt and pepper to taste
2 pounds tilapia fillets

Preheat your oven’s broiler. Grease a broiling pan or line
pan with parchment paper.

In a small bowl, mix together the Parmesan cheese, butter,
mayonnaise and lemon juice. Season with garlic, salt and pepper.
Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a
few inches from the heat for 2 to 3 minutes. Flip the fillets over
and broil for 2 more minutes.

Remove the fillets from the oven and spread with the Parmesan
cheese mixture on the top side. Broil for 2 more minutes or until
the topping is lightly browned and fish flakes easily with a fork.
Be careful not to over cook the fish.

Serve immediately with your favorite sides.

Spicy Mustard Glazed Chicken

This yummy chicken tastes very similar to barbecued chicken,

even though it doesn’t have the added sugar of a BBQ sauce.

mustard chicken

Spicy Mustard Glazed Chicken

8 chicken thighs, with skin
2 tbsp ground mustard
2 tbsp melted butter
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
pepper to taste

Preheat the oven to 400º.  Lay thighs out on baking sheet or pan.
Melt butter, whisk together with mustard and seasonings.
Spread glaze over thighs. Bake for 45 minutes.

Remove from oven and let meat rest 5 minutes before serving.  Serve with pan sauteed green beans or a side salad.  Or maybe both!  Enjoy!

*On the Trim Healthy Mama plan, this meal is in the S (satisfying/low carb) category.

You might also like these recipes:

Cream Cheese Chicken Enchiladas

Chicken Broccoli Fettucine Alfredo

Chicken Fried Steak with Cream Gravy

Spicy Fried Deer Tenderloin

This is our favorite way to cook deer tenderloin!

It so yummy and great served with some white beans and broccoli cheese cornbread.

Prepare the marinade and allow the meat to marinate overnight for the best flavor.

deer tenderloin

SPICY FRIED DEER TENDERLOIN

Marinade:
1 large bottle Worcestershire sauce
1 bottle of Louisiana hot sauce
2 eggs

Mix marinade in a large bowl with a lid and set aside.

Prepare the deer tenderloin by cutting into about 1’  thick slices.  Pound on both sides with a meat mallet. Place in the marinade and set in the fridge overnight.

When ready to fry, drain the meat.

I use a large freezer bag filled with a seasoned flour mix to dredge the tenderloin slices and then fry in batches until all the tenderloin is cooked.

Happy eating!  🙂

Cream Cheese Chicken Enchiladas ~ Low Carb

enchiladas This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

enchiladas2

 

Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.

 

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

 

 

Chicken Fried Steak with Cream Gravy ~ Low Carb and Grain Free

I’m adding this recipe to my low carb comfort foods file!

pork steak and gravy

Totally filling and very satisfying, this meal has it all.  It’s fried and topped with gravy.  I felt like I was eating off plan!

On to the recipe…

Process the pork skins and almond meal for the breading until crumb-like.

photo 1

Put the pork steak into the egg wash then the “breading”.

photo 2

Cook the steaks one at a time until done.

photo 3Top with gravy when serving.  Enjoy!

pork steak and gravy

Chicken Fried Pork Cubed Steak with Cream Gravy

4 pork loin cubed steaks, medium size
1/3 cup almond milk
1 egg, beaten
1 cup pork skins
1/3 cup almond meal
1/4 cup Parmesan cheese
½ tsp garlic powder
2 tablespoons coconut oil
1 tablespoon butter

Gravy:
3/4 cup cream
½ cup water
salt and pepper

Put the cubed steaks on a plate and place in the freezer while preparing the egg wash and breading.  The ones I used were very tender and almost fell apart.  Slightly chilling them in the freezer should help firm them up for the breading process.

For the egg wash: In a small flat bowl, combine the almond milk and egg. Beat with a fork until well blended.

For the breading:  In a food processor, process the pork skins and almond meal together until crumb-like.  Add the Parmesan cheese and pulse again.  Add some garlic powder and stir.  Pour into a flat bowl that will be usable for breading the steaks.

Melt coconut oil and butter in a skillet over medium heat.

Dip pork cubed steaks in egg wash and then the breading (on both sides).   Slightly press in the breading on the steak.  Place one steak in the skillet and fry on the first side about 4 minutes, flip and then cook 2 minutes or until done.  (It didn’t take too long and I cooked one at a time so they’d have plenty of room in the skillet.)  Remove from pan and drain if necessary.  Mine didn’t seem greasy at all.

After the steaks are cooked, pour the cream and water into the skillet for de-glazing and making a tasty gravy.  Cook until some of the water has evaporated and the cream has thickened.  Season with salt and pepper.  To serve, spoon over the steaks.

I served mine with buttered steamed broccoli and radishes.  I added cooked rice to my family’s plates.

Serves 4.

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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!

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!

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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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.

Partying today over at

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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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!

Easy Cheesy Chili Mac…low carb comfort food!

Easy Cheesy Chili Mac

1 pound lean ground beef 

1/2  medium onion, diced

1 (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 dried Dreamfields 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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Creamy Potato Soup with bacon and cheese

This cold frosty night calls for something to warm our weary bones!

Click on the picture for the recipe.


 

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My take on Slow Cooker Italian Pork Chops

I love my crock pot!

The other day I rushed home for lunch, mentally checking

the freezer and kitchen cupboard contents.

My goal was to throw something in the crock pot,

grab some lunch, and rush back to work.  Goal accomplished!

When I got home a wonderful smell greeted me.  What a

great feeling to know that supper was almost done!

Slow Cooker Italian Pork Chops (my version)

6 (1″ thick) bone in pork chops
salt and pepper to taste
1 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 cans diced tomatoes in  sauce
1 bag of frozen mixed vegetables
1 package of pasta (I used Dreamfields spaghetti)
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Cook chops in olive oil in a heavy skillet over medium heat until browned, about 3-5 minutes, turning once during cooking.   Place in 3-4 quart crock pot.  Add onions and garlic to skillet;  saute for about 5 minutes, then add to slow cooker.

Top with tomatoes and vegetables.  Cover crock pot and cook on low for 6-8 hours or until pork is tender and thoroughly cooked.

Prepare pasta according to package directions.  When plating, top a serving of pasta with a pork chop and some vegetables and sauce.  Sprinkle with grated parmesan.  Serve with warm buttered bread and a side salad.

COOK’S NOTE:  Instead of pasta, use cauliflower or veggie pasta made with a spiral pasta cutter found here.

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Today I’m joining the parties over at