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Keto Parmesan Garlic Pork Chops

Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.

Once you try this recipe you will LOVE it!

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Keto Parmesan Garlic Pork Chops

Ingredients

1.5 lb. center cut boneless pork chops

½ medium onion, sliced

2 garlic cloves, minced

2 tablespoons of olive oil

1 cup heavy whipping cream

1 oz. cream cheese

cup chicken broth

cup parmesan cheese

½ cup cheddar cheese

1 tablespoon Italian seasoning

½ teaspoon pepper

salt to taste

 

Instructions

Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).

Remove pork chops from skillet.

Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.

Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.

Serve with cauliflower rice or broccoli (the latter is a little high in carbs)

Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,

36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs

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Slow Cooker Easy Pork Pozole

Thanks to all of you for getting me past the 14000 views this week! You are all awesome. In return is an awesome Aztec recipe for a soup/stew called pozole. Get out your slow cooker.

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Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base.

Vegetarian recipes substitute beans for the meat.

The three main types of pozole are blanco/white, verde/green and rojo/red.

Red Pozole is usually made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.

Slow Cooker Easy Pork Pozole

  • 2 – 15 oz. cans hominy (white corn), rinsed and drained (fresh in the deli section) In our grocery store here, this is the brand I buy. I use 3/4 package.

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  • 1 – 16 oz. jar salsa
  • 1 – litre reduced sodium chicken broth (I actually used almost 2 to get it less thick)
  • 2 – 4 oz. cans diced green chile peppers undrained (to taste, truthfully, I used two thin slices)
  • 1 – cup coarsely chopped onion
  • 1 – T ground cumin
  • 4 – cloves garlic minced
  • 1 – tsp. dried oregano, crushed
  • ¼ – tsp. red pepper
  • 12 oz. – pork loin, cut into bite sized pieces
  • Fresh cilantro snipped

NIGHT BEFORE!!!

In the removable crock pot liner, combine the first 9 ingredients (through the red pepper). Stir in the pork pieces. Cover and refrigerate overnight.

NEXT DAY!!!

Let the liner stand at room temperature for 15 minutes. Place in slow cooker. Cover and cook on LOW for 6 to 7 hours (depending on your slow cooker)…or on HIGH for 3 to 3.5 hours. Check frequently… mine was done in 5 hours on low!

Sprinkle cilantro onto each serving in large soup bowls. Serve with tortillas if desired.

OPTIONAL – In separate side bowls, provide a few sliced radishes, more chopped onion, oregano, chopped cabbage, avocado, cilantro. Let your guests choose what they want to add. I like to add some sour cream for smoothness. 

Makes 6+ servings.

Thai Basil Beef Bowls

Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.

Thai Basil Beef Bowls

Yield: about 4 servings

Ingredients

  • 1 1/2 cups jasmine rice or long-grain white rice for serving
  • 1 lb. flank steak, sliced against the grain into thin strips
  • 1 tsp cornstarch
  • 2 Tbsp + 1 tsp vegetable oil
  • 1 red bell pepper, cored and seeded, diced into 2-inch strips
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 Tbsp minced garlic
  • 1 cup matchstick carrots
  • 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
  • Sesame seeds (optional)

Sauce

  • 3 Tbsp low-sodium soy sauce
  • 1 1/2 tsp cornstarch
  • 1/3 cup water
  • 1 1/2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp packed brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oleek, or more to taste (optional)

Directions

  • Cook rice according to directions listed on package.
  • For the sauce:
  • In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
  • For the beef and veggies:
  • Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
  • Recipe source: Cooking Classy

Chicken Pot Pie Soup

I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!

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CHICKEN POT PIE SOUP

COOK TIME: 15 MINS

INGREDIENTS:

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 1 chopped red pepper
  • 4 ounces button or baby Bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
  • 1 cup frozen corn (I used a small can )
  • 1 cup frozen peas (I used a small can)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper
  • oyster crackers (instead of the crust)

DIRECTIONS:

  1. Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, peppers and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

Easy Shepherd’s Pie

Who does not like shepherd’s pie? There are several variations out there. Sometimes it is called Cottage Pie. This one was a snap! The only tricky part was the roux, melting the butter and adding the flour. Make your life easier and use instant potatoes!

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Easy Shepherd’s Pie Recipe

Ingredients

  • 1 1/2 lb. Ground Beef
  • 4 cups Mashed Potatoes
  • 1 tbsp Oil
  • 1 tsp Minced Garlic
  • 1 Onion, diced
  • 1 tbsp Worcestershire Sauce
  • 1 cup Milk
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 12 oz. Frozen Peas and Carrots, thawed (Use a can of mixed peas and carrots)
  • Salt and Pepper to taste
  • Grated Parmesan cheese

Instructions

  • Preheat oven to 375.
  • Heat oil in a skillet over medium heat and add ground beef, onion and garlic.
  • Cook until browned and drain.
  • In another skillet or pan, melt putter and add flour.
  • Cook roux for 2 minutes.
  • Whisk in Worcestershire and milk.
  • Cook for 1 minute to thicken.
  • Combine beef mixture, gravy and thawed vegetables.
  • Place in baking dish.
  • Top with mashed potatoes and place in oven for 20-30 minutes until heated through. In the last few minutes sprinkle the cheese on the potatoes.

 

Sausage Hash

One of the things I miss a lot is corned beef hash, especially Shopsys in Toronto! Recently I found myself with a couple of sausages left over from my Sausage and Roasted Pepper Bake. You are probably tired of my referencing Pinterest, but really it is an awesome site. The following recipe was straight forward and turned out great for our Sunday breakfast.

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Best of all is that it is a one dish meal!!! Hope you will try it…

Sausage Hash

Ingredients

  • 1 pound sweet Italian turkey sausage, casings removed (pork works well too)
  • 3 large russet potatoes, peeled and diced (I used two cans of diced potatoes)
  • 1 large sweet onion, diced
  • 2 red bell peppers, diced
  • 1 jalapeno, seeded and minced (optional)
  • 2 teaspoons of smoked paprika
  • 1/2 cup of Monterrey jack cheese, shredded
  • 4 or 6 large eggs
  • Salt and freshly cracked black pepper to taste

Directions

  1. In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Sauté until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
  2. Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
  3. Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
  4. To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
  5. Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.

 

Slow Cooker Creamy Tortellini Soup

Costco strikes again! I bought the double package of tortellini when I really only needed one for a previous recipe. What to do? Find a recipe on Pinterest to use the one that was left. Eureka! Pinterest! Not only did it look yummy, it was…

 

Slow Cooker Creamy Tortellini Soup

Author: Karina – Cafe Delites    Serves: 10

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Ingredients

  • 500 grams | 1 pound ground Italian sausage (or ground chicken, turkey or beef), browned*
  • 1 brown onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoon beef bouillon powder (or chicken)
  • ½ teaspoon salt
  • 4 cups beef broth (or chicken or vegetable broth — I use low sodium)
  • ¼ cup cornstarch mixed and dissolved in ¼ cup water
  • 3x 340 gram | 12-ounce cans full fat evaporated milk or half and half
  • 1x 340 gram | 12 ounce packet three cheese tortellini (I used one of Costco’s, remember)
  • 5 cups fresh baby spinach (whatever amount works for you)
  • 1 cup milk

Instructions

  1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / liter slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
  2. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
  3. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
  4. Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
  5. Serve with crusty warmed bread

Not So Secret Family Meatloaf

So I was in the need for some comfort food! Ground meat was in the freezer and I wanted something simple, something my granddaughters could make for their families. Pinterest to the rescue as always. Erica’s recipe was perfect except for one slight change I made since spouse doesn’t like sauces too sweet.  Let me know how you like this one…

Not-So-Secret Family Meatloaf      Author: Erica DeSpain

Prep time:  15 mins  Cook time:  1 hour 10 mins

Total time:  1 hour 25 mins Serves: approx. 6 servings

Ingredients

  • FOR THE MEATLOAF:
  • 1.25 lb. ground beef or ground turkey (we usually do ground turkey and never taste the difference!)
  • 1 egg
  • ⅓ cup milk
  • 4 tbsp ketchup
  • 1 cup bread crumbs
  • 1 diced onion
  • 1 tsp salt
  • ½ tsp pepper
  • FOR THE SAUCE:
  • 3 tbsp brown sugar (cut back the sugar unless you like it very sweet)
  • 3 tbsp vinegar
  • 3 tbsp Worcestershire Sauce
  • ⅓ cup ketchup

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine meatloaf ingredients well and then shape in meatloaf pan.
  3. Combine sauce ingredients and pour over meatloaf.
  4. Bake uncovered for 50 minutes if using ground BEEF and 65 minutes if using ground TURKEY.
  5. Enjoy immensely!

Slow Cooker Kielbasa and Barbecue Beans

Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.

Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)

Ingredients

  • 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
  • 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
  • 1 15.25 oz. can kidney beans, drained and rinsed
  • 1 onion, diced
  • ½ cup barbecue sauce (omitted and it made no appreciable difference)
  • ¾ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tsp chili powder
  • 1 tbsp apple cider vinegar
  • ½ cup maple syrup
  • ¼ cup molasses
  • 1 14.5 oz. can chicken broth
  • ½ lb. bacon, cooked, cut into bite size pieces
  • 2 lbs. Kielbasa, cut into bite size pieces (or less)

Instructions

  1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
  2. Place the kielbasa on top and cover with the lid.
  3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).

Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

 

Skillet Italian Sausage and Peppers with Penne

Canadians…Are you tired of turkey already? Try this easy one for something different.

Skillet Italian Sausage and Peppers with Penne

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

This comforting Italian sausage and pepper penne pasta is cooked in one skillet and comes together in 30 minutes or less for a quick and easy weeknight meal.

Ingredients

  • 12 ounces whole-wheat penne pasta
  • 1 pound Italian sausage links (1 package)
  • 1 small green pepper, sliced
  • 1 small red pepper, sliced
  • 1 small yellow onion, sliced thin
  • ½ cup red wine (merlot or pinot noir)
  • 6 ounces tomato paste
  • 8 ounces tomato sauce
  • 12 ounces water
  • ½ teaspoon Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • Parmesan Cheese for finishing

Instructions

  1. In a large pot of salted water, cook pasta until al dente. Reserve starchy cooking water.
  2. Heat a tablespoon of olive oil in a large skillet over a medium-high heat. Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
  3. In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
  4. Return sausage back to the pan and deglaze with red wine.
  5. Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt. Stir to combine.
  6. Bring to a boil and then reduce to a simmer. Simmer for ten minutes.
  7. Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
  8. Season with salt and pepper and garnish with grated Parmesan cheese.

http://www.ohsweetbasil.com/skillet-italian-sausage-peppers-penne.html