Saturday, March 28, 2015

Stuffed Avocados




My husband is out of town with his students for their band trip, and my daughter spent the night with her grandparents last night so I could work on some class work.  I don't quite know what to do with a house to myself!  I stayed up late at a friend's house just talking. Before I'd realized it, it was 1:30 am! I slept in this morning until nearly 10:00, which was glorious! I haven't done that in years! I enjoyed a quiet, relaxing morning all to myself with a cup of my favorite coffee.  I wish every week could be spring break!

I even cooked a real breakfast today, and it was delicious! Not an egg in sight! Most low carb breakfasts I've found are all egg-based, and  I'm just a little tired of them. These yummies are strictly meat, cheese, and avocado.  Delicious!

Ingredients
2 avocados, halved and pit removed
1/2 lb ground sausage
2 tbsp cream cheese
Seasonings to taste (onion powder, cumin, salt, pepper, and red pepper flakes)
Shredded cheese

Directions
Preheat oven to broil. In a hot skillet, heat sausage. Scoop out most of the insides of the avocado halves, saving the skins. Set aside. When the sausage is about half-way cooked, add the cream cheese.  Melt and mix throughout.  Reduce heat.  Add avocado.  Stir to combine.  Season to taste. Drain excess oil. Fill avocado skins with sausage mixture. Top with shredded cheese.  Broil until cheese is bubbly and golden.

Tons of protein in the sausage, healthy oils and fats in the avocado... This is everything you could ask for in a low carb breakfast!




Thursday, March 26, 2015

Low Carb Philly Cheese Bake



This dish was so quick and easy, it can barely be called a recipe.  More like toss everything in a skillet, top it with cheese, and bake it. 

Ingredients (for one serving)
3 Steak-ums brand steaks
1/4 c chopped bell pepper
chopped onion or onion powder to taste
1-2 tbsp cream cheese
one slice provolone cheese

Directions
Place steaks, peppers, and onions in a skillet. *Onions give me a headache when I eat them, so I used onion powder* Cook according to steak package directions.  Melt in cream cheese.  Pour into ramekin and top with a slice of provolone.  Broil until cheese is golden and bubbly.

It has all the flavor of a Philly Cheese Steak without the carbs, plus its super creamy from the cream cheese! And I just love making food in individual servings.  It's so cute baked in its own little dish!

Wednesday, March 25, 2015

Low Carb Paleo Chicken Pot Pie Soup


I must admit, this is not what I intended to make for dinner last night. I tried to make pie crust with coconut flour but SOMEBODY on Pinterest LIED about their recipe. I did everything exactly as it was written, and that was the worst crust I've ever had. That's what I get for sticking to someone else's recipe when I know it should be different. Oh well. Live and learn, I guess. 

However, the filling to the pot pie that I had intended to make was delicious and made an awesome soup by itself! All the flavor of a pot pie, just no crust. I may have failed at my first attempt, but I still call it a success!

Ingredients
2 chicken breasts, cooked and shredded
1 can carrot coins, drained
1 can green beans, drained
4 cups chicken broth
1 cup almond milk
Season as desired

Directions
Bring four cups of broth to boil. Add in carrot coins and green beans. Add chicken. Heat through. Add almond milk and season to taste. If it's too thin, add some xanthan gum to thicken. If you don't have any, cornstarch works, too. 

I will not quit on my quest for the perfect low carb pie crust. Although I prefer cooking to baking, I need to stretch my limits and be a more rounded home cook. Any low carb crust tips?

Monday, March 23, 2015

Easy Egg Drop Soup


I really didn't have a good day yesterday. Very long, very stressful. I needed my go-to comfort food: egg drop soup. Unfortunately, I don't trust the Chinese restaurants close to my house. 

I found this recipe on Pinterest from wickedstuffed.com. So easy and so good!

Ingredients
4 c beef bullion
A dash of red pepper flakes
2 eggs, scrambled
A pinch of black pepper
A sprinkling of parsley

Directions
Bring beef bullion to a boil. Add red pepper flakes. Scramble eggs with black pepper. Drizzle slowly into boiling bullion. Boil for 30 seconds more. Remove from heat. Add parsley. 

Seriously. 

That's it. 

So good and so easy!





Cauliflower Breakfast Muffins


I have recently started a separate Instagram account for my low carb recipes. In just two weeks, I already have over 600 followers! My favorite part of Instagram is the hashtags. If you're on Instagram, use hashtag #accidentallywonderful to have your low carb recipes featured! This recipe is a spin-off of one such recipe. I changed the ingredients a little bit, but the main ingredients and the concept are the same. They just looked too good not to try!

Ingredients
1 c grated cauliflower
3 eggs
1 c shredded cheese
1/4 c chopped green bell pepper
1/2 lb sausage
Salt, pepper, garlic powder, onion powder (to taste)

Directions
Preheat oven to 350. Microwave the grated cauliflower for two minutes. Combine the sausage and bell pepper in a hot skillet. Cook until the sausage is browned and the peppers are "crispy tender." Combine with the cauliflower and refrigerate for five minutes. Add egg, cheese, and seasonings. Mix well. Fill muffin tray cups 3/4 full. Bake for 20-25 minutes. 

These reheat very well. Simply microwave for 30 seconds, and they taste as good as they do fresh! This is the perfect breakfast on the go!


Friday, March 20, 2015

Low Carb Shrimp Taco Bites


Don't you hate it when you forget to take meat out of the freezer to thaw!?! That was my situation last night. It was almost dinner time and I really wasn't looking forward to having to order out because my sleepy-head self had forgotten to take something out for dinner. I went to take a look in the deep freezer to see if maybe- just maybe- there was something there to save the day. 

Yep. 

Day saved. 

I had a package of shrimp lying there just waiting to be turned into something delicious. 


I knew I wanted something with a Mexican flare. Shrimp tacos sounded great, but I wanted something a little more fun and fancy. I decided on taco bites. I took my 8" low carb tortillas and cut them into fourths. I shaped them into cups by placing them in my muffin tin; no oil or spray needed. Baked at 375 for 15 minutes, they came out golden-brown and crunchy. 


For the shrimp, I sautéed them in about 2 tbsp butter and seasoned them with onion powder, garlic powder, paprika, cumin, and a little salt. Salt just enhances the flavor of the other seasonings. It can be left out of you're watching your sodium intake. 

Once the shrimp and tortilla bowls were cooked, I stuffed the bowls with lettuce, diced avocado, a few shrimp, sour cream, salsa verde, and lime juice. 


These little cups were so addictive! They'd be perfect for a party, lunch, snack, or dinner. And aren't they so much more fun than a regular taco?!

Thursday, March 19, 2015

Baked Chicken with Jalapeno Popper Sauce


I recently saw a friend on Facebook post something about never being able to go on a diet because he loves jalapeno poppers.  Well, do I have an answer for that!

Sticking with my low carb diet, I made a dish that incorporates all the flavor of a jalapeno popper without any breading and with lots more protein.  I simply deconstructed the popper and poured it over baked chicken.

The chicken was easy.  Salt and pepper both sides, brown in olive oil in a hot skillet, and bake for 25 minutes at 375.  Done.

The sauce: just as simple. 

Ingredients
1 block cream cheese
3/4 c almond milk (a little more if it gets too thick)
2 jalapeno peppers, deseeded and diced
olive oil
2 tbs ranch dressing

Directions
In a pot, combine the almond milk and cream cheese.  Heat and stir until cheese is melted.  While cheese melts, sautee diced jalapenos in olive oil.  Add to cream cheese.  Stir in the ranch dressing.  Serve over chicken.

This sauce has some serious kick! And it tastes exactly like you're eating a jalapeno popper.  Can't beat that!!