Squash Casserole

Dana Pierce was so kind to share her mother's Squash Casserole recipe with us.

We have an abundance of have fresh squash from our garden and needed a new way to prepare it to keep it interesting and this recipe definately fit the bill.

Thanks Dana!

INGREDIENTS

3-4 Crookneck Yellow Squash, chopped

1 Green pepper chopped (I used Fajita-Bells since that is what we had ready from our garden)

1 Onion, chopped

1 Large Tomato, chopped

1 egg beaten

1 cup grated mild Cheddar Cheese (I used a combo of cheddar and monteray jack, again because that is what I had on hand)

2 Tablespoons Butter

INSTRUCTIONS

Preheat oven to 350 degrees.

Wash and chop squash into bite sized pieces.

Chop onion, pepper and tomato.

Melt butter in fry pan and cook pepper and onion until soft.

In the meantime bring a pot of water with a little salt added to a boil.

Add squash and boil until just tender.

 (We like ours a little crisp so I boiled it for only about 4-5 minutes). 

Drain the squash and set aside.

Add tomatoes to the onion and pepper mixture and cook until most of the liquid evaporates.

Beat one egg in a large bowl.

Add cooked squash and shredded cheese.

Add tomato, onion and pepper mixture.

Gently mix together.  

Add salt and pepper to taste (if desired).

Turn into a lightly oiled casserole dish and bake uncovered at 350 for about 30 minutes.

(Our oven runs a little low so I baked ours for 40 mintues).

Remove from oven and serve!

Delish!

Chicken Breasts with Bacon, Mozzarella and Basil served with Pan Fried Summer Squash

It's finally homegrown tomato season in my neck of the woods. I love going out to the garden and picking fresh veggies to prepare our meals. For last nights dinner we had basil, tomatoes and summer squash, all picked fresh. It was so easy and delicious.

INGREDIENTS

One Bonless Skinless Chicken Breast per person

Fresh Mozzarella Cheese

Fresh Large Basil leaves

Freshly grated Parmigiano Reggiano

Salt and Pepper

Small amount of Olive Oil

2 slices of Bacon per chicken breast

For the Squash

Fresh Summer (crookneck or yellow) Squash

2 Tbsps Butter

1/2 of a medium sweet onion.

2 Tbsp reserved bacon grease

Preheat your oven to 400 degrees. Place bacon slices in a single layer on an aluminum foil covered cookie sheet. Bake bacon in the preheated oven for about 8-10 minutes until partially cooked, do not crisp.

 Remove bacon to papertowels to cool.

Reserve bacon grease for later.

Wash, pat dry and seperate basil leaves.

Slice about 1/2 of the mozzarella and shred the other half.

Wash and pat dry chicken breasts. Trim any excess fat.

Slice a pocket in each breast, taking care not to cut all the way through.

Place a couple of basil leaves inside the pocket and one to one and a half slices of cheese.

Close up the breast - secure with a toothpick if desired. 

Pour a small amount of olive oil on each breast and use your fingers to rub it around.

Sprinkle with salt and freshly ground black pepper to taste.

Wash and slice your tomato and place 2 - 3 sliced on each piece of chicken.

Sprinkle tomato slices with more snipped basil (if desired).

Place 2 slices of bacon across the top of each breast, in a X pattern.

Bake in your preheated 400 degree oven for approximately 20-25 minutes.

Remove from oven and sprinkle tops with the freshly grated mozzarella and a spinkling of the Parmigiano Reggiano.

Return to the oven for about 5 minutes, or until the cheese is melted.

While the chicken is baking.

Slice 1/2 of a sweet onion (such as Vidalia) and chop your squash into 1/2 - 3/4 inch slices.

Put your reserved bacon grease (about 2 TBSP) and 2 Tablespoons of butter into your fry pan and heat on medium high. Add onions and sautee until they start to wilt.

Add squash to the pan. Once the squash starts to brown, flip the pieces over and brown the other side.

Sprinkle with salt and pepper to taste and serve!

Enjoy!



Garlic, Basil, Bacon Wrapped Shrimp

INGREDIENTS

1 pound of large shrimp

1 handfull of fresh basil (may substitute dried if desired)

2 cloves of garlic (or 2 teaspoons prepared jarred garlic)

Approx. 1/2 pound of bacon (enough slices to match the number of shrimp)

Wooden Skewers

INSTRUCTIONS

Soak skewers in water for a minimum of 30 minutes.

If shrimp are head-on, remove heads.

Peel shrimp, leaving tails intact.

Devein the shrimp, rinse and pat dry.

Chop the fresh basil.

Peel and mince the garlic cloves.

Place shrimp, garlic and basil in a small bowl.

Stir to coat.

Cover and refridgerate 30 minutes (or longer).

In the meantime, prepare the bacon.

Lay bacon slices on a plate covered with paper towels. Lay a paper towel over the bacon slices.

Microwave 1 to 2 minutes until bacon is partially cooked.

Do not allow bacon to cook long enough to become crispy.

Allow the bacon to cool before proceeding.

Wrap each shrimp in bacon and secure with a skewer.



Preheat your grill. You can cook these indoor on a stove top grill plate or alternately outside on your gas or charcoal grill. Watch carefully if cooking outside as the bacon may cause flare-ups.

Grill turning occassionally, until the shrimp is done and the bacon is crispy.

Enjoy!

Low Carb Fried Chicken Fingers

These fry up nice and crispy and taste like the real thing but with minimal carbs.

They're also just as good cold so they make great picnic food!

INGREDIENTS

1.5 lbs Boneless skinless chicken (I used chicken breasts which I sliced into strips)

1/4 cup Almond Meal

1/2 Cup Vital Wheat Gluten

2 Tablespoons Parmesan Cheese

1/2 teaspoon Onion Powder

Salt and Pepper to taste

1 egg

1 Tablespoon Water

Enough oil for frying.

Add additional seasonings if you like.

 Sometimes I add my Cajun seasoning (recipe HERE) to give them a little kick.

INSTRUCTIONS

In a shallow bowl or plate, mix together the Almond Meal, Vital Wheat Gluten, Parmesean Cheese and spices.

In a seperate bowl - wisk together the egg and water.

Dip chicken in the the egg wash and then dredge in the breading mixture.

Heat oil on medium high heat.

 Once the oil is preheated, cook chicken a few pieces at a time 3-5 minutes on each side or until done.

Drain on papertowels and serve hot or cold.

Enjoy!

Note: Entire recipe is approximately 9 net carbs.



Original recipe from Brandi on Big Daddy D's site. Thanks Brandi, this is good stuff!

Slow Cooker Pot Roast (low carb style)

I love my slow cooker. I love being able to throw everything in it, early in the day and forget about it until shortly before we're ready to eat. You can have a delicious pot roast dinner and never miss the potatoes or carrots. I didn't use them this time, but you could also add Turnips and/or Rutabaga chunks if you want some root veggies to go along with your meat.

INGREDIENTS

3 - 3 1/2 pound chuck roast

Small amount of butter and oil

Salt

Pepper

2-3 Bay leaves

2 Bell Peppers

1 Onion

4 beef boullion cubes

3-4 cloves fresh garlic

1 zucchini

1 yellow squash

10-15 button mushrooms

1 Large can tomatoes

INSTRUCTIONS

Heat a small amount of butter and a little oil in a heavy fry pan over medium high heat.

Salt and pepper the meat on both sides.

Sear the meat on all sides - about 3-4 minutes per side, until browned.

Place the meat in the slow cooker.

Deglaze the hot fry pan by adding about 1/2 cup of water to the pan and scraping up the browned bits.

Add the hot liquid to the slow cooker, pouring it over the meat.

Clean and chop the bell peppers, onion and garlic cloves.

Add to the slow cooker.

Add the tomatoes, boullion cubes and bay leaves to the slow cooker as well.

Cover and cook on low for 7 hours.

Clean the mushrooms and cut in half lenghtwise. Clean and slice the zucchini and yellow squash.

Add mushrooms, zuchinni and yellow squash to the slow cooker.

Cover and cook an addition 30 - 45 minutes on low.

Serve.



Enjoy!