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.
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
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.
Posted in Breakfast, Camping and Other Activities, Main Dishes, Recipes
Tagged baked, Breakfast, cheese, cheesy, cream, dinner, easy, frittata, pie, potato, tomato
What else to do on a cold snowy Sunday than cook?!
My oldest daughter loves “white” sauce on her pasta. She loves to go to CiCi’s Pizza, not for the pizza but for the pasta and Alfredo Sauce. She loves this dish, without the broccoli, of course.
Chicken Broccoli Fettucine Alfredo (Low Carb)
4-6 chicken thighs, boneless, skinless, stewed & cut into small pieces
1 small package frozen broccoli, steamed until tender
1/2 lb fettucine pasta, boiled, drained (I used Dreamfields linguine)
Alfredo sauce (see recipe below)
In a large pan on medium-high heat, stew the chicken thighs until done, 45 minutes to an hour. Remove from pan to cool. Add fettucine to broth and cook until done, about 12 minutes. In the meantime, chop the chicken into bite size pieces. Using a colander, strain pasta.
Mix together the chicken, steamed broccoli, fettucine pasta, and the Alfredo Sauce. Spoon into beautiful pasta dish and top with grated Parmesan cheese. Season with salt and pepper to taste.
6 tablespoons unsalted butter
2/3 cup heavy cream
1 cup Parmesan cheese – freshly grated
1/2 teaspoon salt
Ground white pepper
Dash of ground nutmeg
Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to low heat to completely blend cheese, stirring constantly. Sauce recipe makes four servings; 1.9 grams of carbohydrate per serving.
COOK’S NOTE: You can also serve this dish without the pasta. Cauliflower “rice” would be tasty as a pasta substitute.
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 for your kindness!
Posted in Low Carb Recipes, Main Dishes, Recipes
Tagged alfredo, broccoli, butter, chicken, cream, diet, dinner, fettucine, low carb, noodles, pasta, sauce, saucy, season, supper, white
This soup began as a Pot Roast with baby carrots and baby whole potatoes
baked in the oven for 6 hours at 275º. That wasn’t long enough or the temp wasn’t high enough. It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.
My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.
The soup turned out to be the best I’ve made in a while… it was delicious! Very hearty and full of flavor. Only from memory, since I didn’t write anything down; it goes something like this…
Hearty Vegetable Beef Soup
Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water
Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened. Serve with cornbread, breadsticks, or saltines.
Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!
Posted in and Stews, Crock Pot / Slow Cooker, Home and Family, Main Dishes, Recipes, Soups
Tagged beef, carrots, comfort, cook, cornbread, country, dinner, food, hardy, home, homemade, life, potato, soup, south, southern, stew, supper, tasty, tomato, vegetable, veggies