Tag Archives: Recipe

Slow Cooker Mississippi Roast

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I can’t take any credit for this recipe. I found it on Pinterest last year and have been making it ever since. I’ve shared it with many people over the past year and I finally snapped a picture of it in my slow cooker today so I can share it here. It’s the most flavorful roast I’ve ever made & it’s SO EASY! Here’s how you make it…..

What you need;
Beef roast – I use a 2-3lb roast and I prefer a chuck roast but rump roast was on sale this week so that is what’s pictured.
1 packet ranch dressing mix
1 packet au jus mix
1 stick of butter
4-8 whole pepperoncini peppers

How to make;
Place roast in the slow cooker (optional season with salt and pepper). Sprinkle ranch and au jus packet over roast. Place a stick of butter on top & however many peppers you desire around the butter. DO NOT ADD ANY LIQUID. Cook on low 6-8 hours depending on the size of your roast.

I add a bag of baby carrots to cook with my roast. The sauce that is created makes the carrots so flavorful. You could add potatoes too or just cook the roast alone. Thicken the sauce to make a gravy or leave it like an au jus to drizzle over everything. Enjoy!

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Chicken Cordon Bleu Burgers

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I love Chicken Cordon Bleu, in fact it was served at my wedding, but I don’t enjoy making it. I took all of the flavors and came up with Chicken Cordon Bleu on a bun! I actually make this with ground turkey instead of ground chicken because I like the flavor and texture of ground turkey better. Make this low carb by leaving out the bun and wrapping it in lettuce.

Chicken Cordon Bleu Burgers

What you need;
1 lb ground chicken or turkey
4 slices of canadian bacon
4 slices of swiss cheese
4 hamburger buns
1 tsp steak seasoning
1 tsp paprika
1/4 cup mayo
1 tbls dijon mustard
1 tbls honey
4 lettuce leaves

How to make;
Mix ground meat with steak seasoning & paprika and form into 4 patties. Grill for about 5 minutes on each side. Mix mayo, dijon mustard & honey together to make special sauce. During the last minute of cooking, put a piece of canadian bacon and swiss cheese on the top of each burger. Assemble the burger with special sauce on each side of the bun, lettuce on the bottom & the burger on top.

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If we are grilling, I like to have a side I can make on the grill & my hubby likes these potatoes.

Campfire Potatoes

What you need;
6 red potatoes
1/4 of an onion
1/4 of a green pepper
1 tbls olive oil
Salt & Pepper

How to make;
Wash potatoes & microwave for about 4-5 minutes to get the inside cooking so there wont be any raw pieces after you grill. Cut potatoes into wedges. Cut onion & pepper into strips. Season with salt & pepper, toss with olive oil. Lay a large piece of foil out and lay potatoes out in an even layer. Cover with another piece of foil & fold up all of the edges to make a foil packet. Grill along side your burgers for about 10-15 minutes.

Low Carb “Buffalo Chicken Burger & Fries”

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This is my low carb version of a buffalo chicken burger & french fries. I’ve been craving this ever since I let myself have the real thing on vacation. I could have done a boring chicken breast with no bun smothered in hot sauce but what fun would that be? I’ve said before that you can stuff a mushroom with ANYTHING and here’s more proof. I took my buffalo chicken dip recipe (see previous post) and instead of baking it as a dip, I filled portabella mushrooms with it and baked them to a bubbly, buffalo, burger-like perfection. It was a fork & knife burger, but boy was it good! Filled my buffalo chicken craving and exceeded my expectations! I paired it with butternut squash fries….MOVE OVER sweet potato fries, these are WAY better and LOW CARB!

Buffalo Chicken Portabella Burger

What you need;
4 large or 8 small portabella mushrooms
1 10 oz can of chicken
8 oz cream cheese
1/2 cup Franks Red Hot Sauce
1/2 cup ranch dressing
1/2 cup shredded cheddar cheese

How to make;
Wipe off mushrooms with a damp towel, place on a baking sheet. Mix all other ingredients together until combined to make the filling. Fill each mushroom evenly with filling. Bake at 425 for 12-15 min until filling is bubbly.

Butternut Squash Fries

What you need;
1 med. size butternut squash
2 tbls olive oil
1/4 tsp of each; salt, pepper, paprika

How to make;
Peel the squash and cut in half, scoop out seeds. Cut each half in half again. Then cut those pieces in half so you have 8 long slices. From there make “fries” by cutting them into your desired length. Put the fries in a bowl and coat with oil and seasonings. Spread fries evenly on a cooling rack stacked on top of a baking dish (do this so the heat distributes evenly) and bake at 425 for 30 minutes. No need to flip with the cooling rack on top of baking sheet method.

Use the smaller portabella’s for “sliders” or the larger caps as “burgers” would make a great appetizer too! If you like sweet potato fries, try the butternut squash fries, similar flavor but I think these are way better!

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Low Carb Cheesecake

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Yes, you read that right, this is a recipe for low carb cheesecake. It’s similar to a “no bake” cheesecake but without the added sugar. This is light, fluffy and very satisfying for your sweet tooth. I made this last night for my dad’s birthday and everyone enjoyed it. It’s made with sugar-free jello, I choose cherry this time, but I’ve made lemon, lime and strawberry before. Any flavor you’d like would be delicious. Orange is next on my list. Here’s the recipe, it’s soooooooo easy and very good!

What you need;

  • 1 8oz pkg of softened cream cheese (do not buy light or fat-free, those both have sugar in them)
  • 1 cup of whole milk cottage cheese (large or small curd, it doesn’t matter)
  • 1 container of cool whip (again do not buy light or fat-free, those have more carbs)
  • 1 4-serving size box of sugar-free jello, any flavor you want. I used cherry this time
  • 2/3 cup of boiling water
  • 2 whole graham crackers
  • Whipped cream for topping (optional)

How to make;

Pulse the 2 graham crackers in a food processor until they are crumbs. Put the graham cracker crumbs in the bottom of a pie plate, spread evenly. This will be a very thin crust, just gives you a little of that graham cracker crust flavor. Dissolve the jello in the boiling water, stir well and put in the refrigerator to cool while you prepare the remaining ingredients. Put the cup of cottage cheese in the blender or food processor and blend until smooth, add the cream cheese and pulse until incorporated, slowly pour in the dissolved jello and pulse until combined (it’s ok if the jello water is still warm). Pour the mixture into a bowl and fold in one container of cool whip. Do not blend the cool whip, fold it in so it stays light and fluffy. Pour the filling into the pie plate on top of the graham cracker crumbs and spread evenly. Cover with plastic wrap and refrigerate for 4 hours to overnight. The longer it sets the more firm it gets. Slice and top with whipped cream if desired. This cheesecake melts in your mouth, it’s light, slightly sweet and creamy. Totaling around 8 carbs per slice (carb count may not be 100% accurate), this is a dessert that you can really enjoy.
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If you aren’t low carb, you could easily make this low-fat by using low-fat cream cheese, cool whip and cottage cheese. Would be delicious topped with fruit!

Check out my other low carb sweet treats here…..

https://simple2something.wordpress.com/2014/01/22/low-carb-peanut-butter-balls/
https://simple2something.wordpress.com/2013/02/05/low-carb-sweet-tooth-snacks/

Chicken Capri

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It’s my dad’s birthday today (Happy Birthday Daddy), and for the last 6 or so years I have made him a home cooked birthday dinner. We usually have Chicken Capri, it’s his favorite dish from a local restaurant and I love it too. I’ve adapted the recipe to make it as low carb as possible. I think changing it has added more flavor and everyone loved it tonight, as usual! It’s easy to make and smothered in a white wine and cheese sauce….Mmmmmm….here’s the recipe.

What you need;
4 chicken breast (yes, there are 5 in the picture, the sauce could easily accomodate 6 chicken breast for a larger crowd)
1 can cream of chicken soup
1/2 cup grated parmesan cheese
1/3 cup dry or semi dry white wine
1/2 cup provel cheese (if you don’t live around St. Louis you won’t have provel cheese so use an Italian blend)
1 lemon
Salt & Pepper

How to make;
Cut lemon in half, juice one half into a bowl, rub the other half on both sides of each chicken breast. Season chicken with salt and pepper. Pour 1/2 cup of parmesan cheese in a shallow dish and dip each chicken breast in the parmesan cheese until lightly coated. Brown chicken on both sides (do not cook thru).

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While chicken is browning, mix the wine, cream of chicken soup and left over parmesan cheese from dipping the chicken with the lemon juice from earlier. You must use the parmesan cheese in this dish, it has touched raw chicken and must be cooked in this dish or thrown away. I usually add a few more shakes of parmesan for good measure 🙂 season the sauce with a little pepper. Once the chicken is browned, put it in a casserole dish, cover with sauce, top with provel cheese, cover with foil and bake at 350 for 25 minutes.

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After 25 minutes, remove foil and let bake another 5-10 minutes until the cheese and sauce are bubbly. I traditionally serve with broccoli and a salad but if you aren’t low carb, make some kind of bread to soak up all of that delicious sauce!

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This picture doesn’t do this dish any justice, a perfectly cooked and seasoned, juicy and moist chicken breast smothered in a cheesy white wine sauce topped with more cheese……is your mouth watering? 🙂

Use What You’ve Got

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This post is inspired by my creativity with dinner last night. We came home from a wonderful vacation in sunny, warm and beautiful Fort Lauderdale, Florida to a cold, miserable, snow and iced over St. Louis. We flew in about 45 minutes after the snow/sleet started and as we walked off the plane they were making the cancellation announcement for the rest of the day. Over 300 arrivals and departures were canceled, whew we got very lucky to make it home…….or did we…….after about an hour of waiting for our bags and then a 2.5 hour drive home from the airport in the thick of the storm, we finally made it home to a house with no food. I immediately wished our flight had been cancelled and we were back at our beach house laying around in the sun or splashing in the pool! Snapping back to reality, I realized that we hardly had any food in the house and we were snowed in. After that treacherous trip home, we weren’t getting back out. I found some meat in the freezer and some milk that my dad had bought for us before we got home (thanks dad for everything, including coming to the airport to get us). That milk was essential in the dinner I threw together last night and Cade was very happy to have his nightly cup of milk.  I found baking mix in the pantry and a chunk of pepper-jack cheese in the back of the fridge. We usually have one week a month, usually at the end of the month where we use up our pantry and fridge stock. That week happened to be the week before we left for vacation so that nothing would spoil while we were gone. Our flight landed at noon and I had planned on making a grocery run when I got home, but mother nature had other plans. When I’m trying to use up items, or make a cheap dinner, I often go to my favorite internet tool…..the Google search bar and I start typing in items that I have on hand and see what recipes come up. I did that last night with the following “baking mix, ground beef, cheese, milk” because that’s pretty much all we had and this is the recipe that came up. http://www.bettycrocker.com/recipes/impossibly-easy-cheeseburger-pie/8c78aa78-c368-40fa-8a88-1654640c7525. I thought, I can work with that….I realized we didn’t have any eggs so back to the Google search bar to find out what you can substitute for eggs in hearty dishes. I know you can substitute applesauce for eggs in sweets but I didn’t know what you could use in savory dishes. I found that mayonnaise can be used as a substitute, 3 tablespoons per egg that you need. Mayo is made from eggs and oil and I must say it worked as a great substitute. Thinking this dish was going to be a little bland, I spiced it up a bit. I found a can of rotel in the pantry and got out some cumin, pepper and garlic salt. I followed the base of the recipe, but this is what I changed………

Kelsey’s Kicked Up Cheeseburger Pie

Brown one pound of ground beef, drain and return to pan, add 1 tsp of cumin, 1/2 tsp of garlic salt and 1/2 tsp of black pepper. Drain one can of rotel and add to beef and spices, stir well. Mix 1/2 cup of baking mix (I had Jiffy brand on hand) with 1 cup of milk and 2 eggs (I didn’t have eggs so I used 6 tbls of mayo and it worked great). Mixture will be runny. Spray pie pan with cooking spray and pour beef mixture into the bottom. Top beef with about 1 cup of shredded cheese (I had pepper-jack, use what you have) and pour baking mix over the top. Bake at 400 for about 30 minutes or until lightly brown on the top. I had sour cream and hot sauce to top it with but next time I’ll add lettuce, black olives and salsa too. I will be making this again on my use up the pantry/fridge weeks! It made 4 large portions so we had dinner last night and lunch for today! Super easy and really good!
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*This recipe is not low carb. For those of you who follow me for low carb recipes, more of those coming soon*

Malibu Rum Soaked Pineapple

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I’m feeling a little blue today having just come home from sunny and warm Fort Lauderdale and now I’m wrapped in a blanket with hot tea watching Jake shovel snow…….I have to share this delicious treat that I made in Florida. Its great by itself or dropped into drinks to add more flavor. I liked it best dropped into a mixed drink of Malibu rum and orange juice (as pictured).

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What you need;
1 pineapple (cut into chunks)
1 cup of Malibu Rum

Put the pineapple chunks into a container with a lid, pour the Malibu over the pineapple and let soak overnight (moving the pineapple around a few times). Drain the pineapple on top of a bowl to keep the juices (now you have pineapple infused Malibu rum to use in drinks). Enjoy the pineapple by itself or dropped into drinks! Perfect beach or pool snack!

Blackened Tilapia & Roasted Zucchini

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This is my go to blackened fish recipe, and I made roasted zucchini for the first time with it and O.M.G its my new favorite way to eat zucchini! Serve these two items with a salad and you have a delicious and filling low carb dinner!

Blackened Tilapia

  • 4 Tilapia filets (pat dry)
  • Cajun blackening spice (store-bought or make your own)

Homemade Blackening Spice – Equal parts of each ingredient, for this recipe 1 tsp of each will be enough, you may have a little left over. Garlic salt, black pepper, onion powder, paprika, cayenne pepper (1/2 tsp of this if you don’t like spicy). Mix together well.

Lay Tilapia on a cooling rack on top of a baking sheet, this makes the fish bake evenly. Evenly distribute the blackening spice over each filet until covered (one side or both sides depending on your taste). Bake at 425 for 10-12 minutes until flaky

Serve with fresh lemon wedges or homemade tartar sauce.

Homemade Tartar Sauce – 1/2 cup mayo, 2 tbls miracle whip, 2 tbls sweet relish, 1 tsp hot sauce, 1 tsp dill (dried or fresh), 1/4 tsp garlic salt, 1/4 tsp onion powder, squeeze of fresh lemon juice.

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Roasted Zucchini

  • 2 large zucchini or 4 small/medium size
  • 1/2 tsp garlic salt, 1/2 tsp pepper, 1/2 tsp paprika
  • 2 tbls olive oil

Wash & dry zucchini, cut in half, then cut in half again and cut those wedges into thirds (like large french fry shape). Mix seasoning together and coat zucchini with oil and seasoning. Spread evenly on a baking sheet and bake at 425 for 10 minutes, turn and bake an additional 10 minutes. Season with sea salt if desired. These have a fried zucchini taste but without the carbs and guilt!

Chicken Sopa Stuffed Peppers

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I’ve said it before, you can stuff a pepper with just about anything! I love green peppers and they are great for stuffing with whatever your heart desires. My inspiration for these stuffed peppers came from a dish that my Mother In-Law makes called Chicken Sopa. It’s a Mexican layered casserole dish with a similar filling that I use in my peppers but it also has corn tortilla’s which unfortunately don’t fit well with our low carb lifestyle. You can take any dish you love and turn it into a stuffed pepper, the possibilities are endless!

What you need;

  • 3 green bell peppers
  • 2 cooked & shredded chicken breasts
  • 1 can cream of chicken soup
  • 1/2 cup of salsa
  • 2 tbls diced red onion
  • 2 tbls diced green chilies
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 cup of shredded cheddar cheese (divided in half)

How to make;

Wash and dry the peppers, cut them in half long ways and remove the seeds and stem. Season with salt and pepper and put in a baking dish. I like my peppers with a little crunch when they come out of the oven, I don’t want them to be soggy. Depending on how you like them will determine your next step. If you like your peppers soft them put them in the oven now for 10 minutes while you mix your filling, if you like them with a little crunch then don’t pre-bake them (I don’t pre-bake mine). Mix all of the other ingredients for the filling, leaving 1/2 cup of shredded cheese to top the peppers with.

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Once you have them filled, top with the remaining cheese and cover with foil.

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Bake at 400 for 40 minutes then remove foil and bake an additional 5-10 minutes until the cheese is bubbly. Top with scallions and sour cream, serve with a salad and ENJOY!

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Stuffed Jalepeno’s

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Pepper’s are another thing you can fill with almost anything. I make many variations of stuffed bell peppers (I’ll share those soon), but for game day, my stuffed jalepeno’s were the way to go.

What you need;
3 Jalepeno peppers
Filling –
4 oz cream cheese, softened
2 Tbls real bacon bits
2 Tbls shredded cheddar cheese

How to make;
Cut jalepeno’s in half long ways, remove seeds (wear gloves or wash your hands right away). Mix filling ingredients until combined. Stuff each half with filling (you want it really full). Bake at 400 for 12 minutes.

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*Recipe can easily be doubled for a bigger crowd*