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!

Low Carb Taco Shells

Craving crunchy taco shells? You'll love this low carb verision. In fact, we like these better than traditional taco shells.

INGREDIENTS

Shredded cheese (finely shredded will melt faster, I prefer sharp cheddar or Mexican blend)

TOOLS

Small fry pan 

Chopsticks or tongs.

INSTRUCTIONS

Preheat a small non-stick fry pan over medium heat.

Sprinkle enough cheese to evenly cover the bottom of the pan, about 1.5 to 2 ounces.

Keep a close eye on the cheese while its cooking.

You'll start to notice more and more little bubbles as the oil seperates from the cheese and the cheese melts and begins to brown.

When you notice slight browning around the edges, it should be ready to flip - depending on how hot you have your pan, this will take 3 -5 minutes or so.



Cook on second side for  1-2 minutes.

Remove from pan with tongs to paper towels. Fold over immediately. The shell will harden within seconds ~ as it cools.

Before making the next shell, drain the oil left in the pan from the first one.

Fill with your favorite taco fillings and enjoy!

Notes:

• Alternately you can drape the cooked shell over an overturned bowl to create a cheese bowl if you like.
•  I also like to break up leftover shells to use as 'tortilla chips' for dips and taco salads.
• It may take you a couple of trys to get the hang of it,  just be patient and you'll be a pro in no time!

Carbohydrate content will depend on which cheeses and how much you use. Check your package.