Monday, June 11, 2012

10 Misc. Recipes (Low Carb)

I am so behind in my recipe-sharing that I thought I would do one post comprised of a ton of low carb recipes (besides the cupcakes)! Here goes!

First off, we have Zuppa Toscana, given to me by my friend Laura. The picture isn't all that great but it was absolutely one of the easiest and most delicious soups that I have made. It tastes good both hot and room temp. I have even eaten some of the leftovers cold, straight from the fridge! (Recipe below.)

I also attempted Baked Garlic Parmesan Wings. They were pretty good but next time I would break the wings down into smaller pieces before cooking them... more like the size you get when you order wings at a restaurant. They were crispy on the outside and juicy on the inside. Yum! (Recipe below.)

One of the last desserts I made for my students were Cinnamon Toast Crunch Cupcakes. They weren't as popular as the Orange Creamsicle Cupcakes I made at the same time but they were still a big hit! (Recipe below.)

I have missed bread quite a bit on this low carb diet so when I found a Cornbread with Scallions recipe that didn't involve corn, I was very excited! ... And it tastes just like cornbread too! Plus, you can easily whip up a batch in a very small amount of time. I even made this for a friend who is not doing low carb and he thought it was pretty good. It goes great with my Chili recipe, a little further down in the post. (Recipe below.)

Speaking of missing bread, I have also been missing pasta! I have yet to do the spaghetti squash but I did try a Lasagna with Zucchini Noodles. It came out really watery so if I make this again, I will need to be sure to drain the noodles even longer. Other than that, the flavors were very good! It was about the same amount of work as a regular pasta lasagna. Sorry about the picture but the "good" pictures got accidentally deleted from the memory card. (Recipe below.)

Ever have leftovers and haven't been sure what to do with them? I used to just throw them all in pasta or rice but that can't exactly be done on low carb. So one night I made a Refrigerator Stir Fry. My only regret was not making more! (Recipe below.)

Todd and I have been having a crustless quiche for breakfast each day. I can make it at the beginning of the week and it portions perfectly into a slice for each of us for the week. Sometimes eggs everyday can get a bit tiresome. These Breakfast Meatballs were a bit more work but a nice change! They are pretty easy to eat on the go. It made a little bit more than a week's worth so I just stuck the rest in the freezer. (Recipe below.)

Now this recipe has been floating around Pinterest for quite awhile! It's the famous Cauliflower Crust Pizza. Todd and I enjoyed it however we both prefer our other pizza crust recipe even more. Plus, this cauliflower crust stuck horribly to the baking sheet. I even used extra nonstick spray before baking! (Recipe below.)

I also made a Shepherd's Pie with mashed cauliflower instead of mashed potatoes. It was really yummy with a dollop of sour cream! I made a gigantic amount of this but it still didn't last very long in our house! (Recipe below.)

About a week ago, it was cold and rainy. Chili was the perfect fix! It was a little tomato-ey but still quite yummy... Especially with that cornbread recipe mentioned earlier! (Recipe below.)

Well, that about catches me up on recipes! Check out the printer friendly recipes below for healthy, low carb meals to spruce up your weekly menu!

Zuppa Toscana (Low Carb)

by Lindsey
Keywords: bake soup/stew low-carb cauliflower sausage kale bacon

Ingredients (6-8)
  • 2 pkgs/2 lbs sweet Italian sausage
  • 1 head chopped cauliflower
  • 1 large chopped onion
  • 1/3 c bacon bits
  • 2 tsp minced garlic
  • 4 c chopped kale
  • 1 32 oz can organic chicken broth/stock
  • 1 1/2 c cream
  • 1 tsp salt
  • 1/2 tsp pepper
Preheat the oven to 300* and bake the sausage for about 30 minutes or until cooked through and golden brown. Drain on paper towels and then cut into slices.
While the sausage is baking, cook the cauliflower, onion and garlic in the broth/stock in a large pot until the cauliflower is fork tender. (You may want to chop the cauliflower into larger chunks, as they will break down into smaller pieces during cooking.)
Add the sausage, bacon bits and S&P to the cauliflower pot and simmer for 10 minutes to combine flavors.
Turn to low heat and add the kale and cream.
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Baked Garlic Parmesan Wings (Low Carb)

by Lindsey
Keywords: roast appetizer entree snack low-carb chicken parmesan garlic

  • 3 lbs wings
  • 1 stick butter
  • 2 tsp garlic powder
  • 1 tbs dried parsley
  • 1 tsp dried rosemary
  • 1/4 tsp ground red pepper
  • S&P
  • 1/4 c grated parmesan
  • Blue cheese or ranch dressing for dipping
Preheat the oven to 375* and line a baking sheet (with sides) with heavy duty foil. Spray with nonstick spray.
Melt the butter in the microwave and then stir in 1 tsp of garlic powder.
In a separate small bowl, combine the parsley, rosemary, S&P and remaining tsp of garlic powder.
Place the wings on the foil in a single layer. Make sure the wings are nice and dry.
Brush the tops of the wings with the melted butter and sprinkle the parmesan mixture over top.
Bake on the lower rack for 20 minutes.
Remove the wings from the oven and flip them over. Brush with butter and sprinkle more parmesan mixture on top.
Return to the oven for 10 more minutes.
Remove the wings and crank up the oven to 425*. When the oven has preheated, return the wings to the oven and bake for another 30-40 minutes until browned and cooked through. You may have to flip them over again to ensure even cooking.
In the last few minutes of baking, sprinkle the remaining seasoning (if you have any!) on top and then return to the oven.
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Cinnamon Toast Crunch Cupcakes

by Lindsey
Keywords: bake dessert low-carb cinnamon

Ingredients (serves 24)
    Cupcake Ingredients:
    • 3 eggs
    • 1/3 c oil
    • 3/4 c buttermilk
    • 1 tsp vanilla
    • 3/4 c sour cream
    • 1 pkg yellow cake mix
    • 1 1/2 tsp cinnamon
    Frosting Ingredients:
    • 8 oz softened cream cheese
    • 1 tsp vanilla
    • 1/2 c softened butter
    • 3 c powdered sugar
    • 2/3 c crushed Cinnamon Toast Crunch cereal
    Preheat the oven to 350* and line pans with cupcake liners.
    In a large bowl, combine the eggs, buttermilk, oil and vanilla.
    Mix in the sour cream.
    Add the cake mix and cinnamon and mix until smooth.
    Fill cupcake liners 3/4 full and bake for 15-18 minutes or until a toothpick inserted into a center cupcake comes out clean.
    Cool the cupcakes completely on wire racks before frosting.
    While waiting for the cupcakes to cool, beat the cream cheese and butter until fluffy.
    Mix in the cereal powder.
    Stir in the vanilla and powdered sugar until well combined.
    Adjust the consistency using milk or cream if it is too thick.
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    Cornbread with Scallions (Low Carb)

    by Lindsey
    Keywords: bake bread low-carb

    Ingredients (6-8 slices)
    • 1 c almond flour
    • 1-2 chopped green onions
    • 3/4 tsp baking powder
    • 1/4 tsp salt
    • 2 large eggs
    • 2 tbs butter
    • 1/4 c sour cream
    Preheat oven to 350* and spray a 8x8ish baking dish with nonstick spray.
    In a medium bowl, mix together the wet ingredients and green onions.
    Add the dry ingredients and mix again.
    Pour into the baking dish and bake for 20 minutes or until the edges are golden brown.
    Best served warm.
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    Lasagna with Zucchini "Noodles" (Low Carb)

    by Lindsey
    Keywords: bake entree low-carb zucchini ground meat spinach parmesan

    Ingredients (serves 8)
      Noodle Ingredients:
      • 3 large zucchini
      • S&P
      Sauce Ingredients:
      • 2 15 oz cans organic tomato sauce
      • 1 diced large onion
      • 2 c chopped broccoli
      • 2 c chopped cauliflower
      • 1 tsp minced garlic
      • 1 1/2 lb ground turkey
      • S&P
      Cheese Ingredients:
      • 1/2 c grated parmesan
      • 1 15 oz container ricotta
      • 1 box frozen spinach
      • 1-2 c shredded mozzarella
      Preheat the oven to 425* and spray a baking sheet with nonstick spray.
      While the oven is preheating, slice the zucchini lengthwise into slices as thin as you can get, around 1/8-1/4 inch thick.
      Arrange the zucchini in a single layer on the the baking sheet and sprinkle with S&P.
      Bake for 5 minutes and then flip each zucchini slice and sprinkle again with S&P. Bake for 5 more minutes and then remove and let cool.
      In a large skillet or pot, brown the meat with the garlic and onion.
      When the meat has cooked through, add the tomato sauce and simmer for a few minutes with the cauliflower and broccoli, then turn off the heat.
      In a small bowl, mix together the ricotta with the parmesan. Heat the spinach and drain well and then add to the ricotta mixture.
      In a 9x13 greased casserole dish, spread some sauce on the bottom.
      Layer zucchini noodles on top of the sauce.
      Spread the cheese mixture on top of the noodles.
      Ladle sauce over the cheese mixture and repeat the whole process until the casserole dish is full and you have ended with a layer of sauce.
      Sprinkle the top with mozzarella cheese and then cover with foil.
      Bake for 45 minutes to an hour or until bubbly and heated through. If you want the cheese to be more browned, take the foil off in the last 10 minutes of baking.
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      Refrigerator Stir Fry (Low Carb)

      by Lindsey
      Keywords: stir-fry entree low-carb broccoli sesame oil soy sauce chicken

      Ingredients (serves 2)
      • 2 julienned carrots
      • 2 tbs sesame oil
      • 1 1/2 c chopped broccoli
      • 1/4 c corn
      • 1/4 c peas
      • 1/4 tsp ground ginger
      • 2 tsp minced garlic
      • 2 large cubed chicken breasts
      • 1 c sliced mushrooms
      • 4 tbs soy sauce
      • 1/4 c organic chicken broth/stock
      • 1/4 tsp pepper
      • 1/2 tsp salt
      • 2 tbs sesame seds
      • 1/2 c chopped spinach leaves
      • 1 tbs chopped scallions
      In a large wok or pot/pan, heat the sesame oil.
      When the oil is hot, add the chicken and garlic and cook until no longer pink.
      Add the carrots, broccoli, corn, peas and mushrooms. If you are not using frozen veggies, put them in a little earlier.
      Add the chicken stock with the veggies and let simmer until everything is cooked through.
      Stir in the S&P, soy sauce and ginger. Cook a few minutes to incorporate the flavors.
      Stir in the spinach, scallions and sesame seeds a minute or two before serving.
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      Breakfast Meatballs

      by Lindsey
      Keywords: bake breakfast appetizer low-carb

      Ingredients (2 people with 5 meatballs each)
      • 8 oz shredded cheddar
      • 3 large eggs
      • 32 oz pkg ground pork sausage
      • 2 tbs dehydrated onion
      • 1 lb lean ground beef
      Preheat the oven to 350* and spray a baking sheet with sides with nonstick spray. A large casserole dish works as well.
      Combine all ingredients with a large wooden spoon or with clean hands.
      Using a medium scoop, place scoopfuls a half inch apart on the baking sheet.
      Bake for 18-20 minutes or until cooked through.
      Drain the meatballs on paper towels.
      Drain the baking sheet of all grease and pat dry with paper towels. Respray with more nonstick spray and repeat the process until all meatballs are baked.
      Package in ziplock bags for the week or in freezer bags for future use.
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      Cauliflower Crust Pizza (Low Carb)

      by Lindsey
      Keywords: bake entree low-carb cauliflower mozzarella

      Ingredients (serves 2)
      • 1/3 head cauliflower
      • 1 c shredded mozzarella
      • 1 large egg
      • 1 tsp dried oregano
      • 1 tsp garlic powder
      • 1/2 c organic tomato sauce
      • Various precooked toppings
      • Pizza seasoning
      Preheat the oven to 450* and spray a baking sheet with nonstick spray.
      Chop the cauliflower into chunks and pulse in a food processor. You want it to look like rice. If you over pulse, it will get mushy.
      Place in a microwave safe bowl and cook for 8 minutes, uncovered with no water.
      Stir cauliflower with the beaten egg, mozzarella and garlic.
      Transfer to the baking sheet and spread out into a 1/2 inch thick layer.
      Bake for 15 minutes or until the edges are golden brown.
      Add the sauce, toppings and pizza seasoning.
      Put back in the oven for 5 more minutes or until the cheese has melted.
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