These really do not have to be labelled as KETO, they are just plain great for everyone, especially kids. I served them with a dollop of sour cream. You could also add guacamole as a garnish. My zucchini were medium size, hence I ended up with 4 halves. If you are using larger zucchini, you could get along with ONE half and a salad alongside.
*In lieu of the cumin, chili powder and salt, I used my homemade taco seasoning.
Keto Taco Zucchini Boats
- 4 Zucchini depending on how many people…
- 1-pound Ground beef
- ½ cup Bell Peppers mixed Red & Yellow, finely diced
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1/2 teaspoon Salt
- ¼ cup Water
- 8 ounces Cheddar cheese shredded
- 1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon)or melon ball scoop, to hollow out the zucchini forming a boat.
Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
In a skillet over medium high heat brown the ground beef.
Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 20 minutes or until zucchini has softened and cheese is melted.
Pour salsa over boats before serving. Optional sour cream and guacamole?
Serving: 1boat | Calories: 242 kcal | Carbohydrates: 6g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 482mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5400IU | Vitamin C: 38.8mg | Calcium: 2180mg | Iron: 1.4mg
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
- 1 medium spaghetti squash
- 1 lb. Ground beef
- 5 cloves of garlic crushed
- 1 large cooking onion
- Salt and pepper
- Seasoning to suit your taste
- ¼ cup Parmesan cheese
- 2 heaping tablespoons of salsa (optional)
- 1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
Top with sour cream, more salsa? BBQ sauce?
Until recently, soft shell tacos were very hard to find here. Yeah, we could have used tortillas which are everywhere!!! It seems lots of people are on low carb diets these days and I was able to find this GREAT recipe on Pinterest. Who needs a crust? The result was awesome, so much so that we couldn’t believe we ate the WHOLE thing at one sitting.
FYI…. you will notice in the recipe Taco Seasoning. It’s quite simple to make and cheaper. I have included the recipe I use for taco seasoning at the end of the Pie recipe…
Low Carb Crustless Taco Pie
- 1 pound ground beef
- 1 packet taco seasoning (see recipe below)
- 3 green onions thinly sliced
- 1/4 cup salsa (I like La Costena brand with added chipotle)
- 1 cup Mexican blend cheese finely shredded, quantity divided
- 4 large eggs
- 2/3 cup heavy cream
- 1/2 teaspoon sea salt
- OPTIONAL – a layer of refried beans on the bottom of the pie shell!
- Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.
- Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
- In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.
- Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.
- Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving.
Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like! Maybe add a few sliced radishes…
Taco Seasoning (enough for this recipe)
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Oregano, dried
1 tsp Black pepper
1 tbsp Chili powder
1/2 tsp Paprika
1 tsp Salt
1 1/2 tsp Cumin, ground
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.
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.
- 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
In the removable crock pot liner, combine the first 9 ingredients (through the red pepper). Stir in the pork pieces. Cover and refrigerate overnight.
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.
Tired of turkey yet?
One day I am going to do a cookbook for Costco…LOL. This time we bought a bag of 10 little eggplants there but it was my intent to either grill them or make eggplant Parmesan. I chose the latter. This is a perfect dish for your vegan friends as long as they still do cheeses.
Pinterest to the rescue again. Thanks to Like Mother Like Daughter for this recipe with some changes.
Eggplant Parmesan (LMLDFood@gmail.com)
• 1-2 large eggplant or 5 small ones
• 2-3 eggs, whipped
• ½ cup Italian bread crumbs
• ⅛ cup Parmesan cheese
• ½ TBS oregano
• ½ TBS basil
• 3-4 cups tomato sauce (or 1 can of chopped tomatoes and 1/2 cup salsa)
• 4-8 oz. mozzarella cheese, shredded (I used all Parmesan)
• 8-16 oz. cooked pasta noodles optional
1. Preheat oven to 425 degrees.
2. Peel eggplant skin off. Cut into slices, about ½ inch thick.
3. Dip eggplant slices into egg and then breadcrumbs. Cover evenly.
4. Place on a sprayed baking sheet in one layer.
5. Cook for 8-10 minutes and then flip. Cook 8-10 minutes on second side.
6. Pour about half of your sauce into a baking pan.
7. Lay eggplant in sauce. Top with cheese. Cover with additional sauce. (Do 2 layers of egg plant if necessary)
8. Cover with foil and cook for 20 to 30 minutes.
9. Remove foil and cook for another 5 minutes.
10. Serve eggplant on top of prepared pasta.
11. Top with additional Parmesan or mozzarella cheese if desired.
We were thinking if you skipped the pasta, you could easily serve this with some nice pork chops for your carnivore friends!
HAPPY NEW YEAR! PROSPERO ANO NUEVO!
So so hard to find here in Mexico, but if you cannot find it try one of these four substitutions – (my “go-to” is #4). You can usually find horseradish sauce….but pure horseradish is hard to find unless you find the actual vegetable…
#1 – 1/2 cup tomato juice. 1 tsp. horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. vinegar, 1/2 tsp. lemon juice
#2 – 3/4 cups chili sauce, 2 Tablespoons lemon juice, 1 Tablespoon horseradish, 2 teaspoons Worcestershire sauce, 1/2 teaspoon grated onion, dash of hot pepper sauce
#3 – 1 cup salsa or catsup, 1 Tablespoon horseradish, 1 Tablespoon lemon juice, 3 dashes of hot pepper sauce
#4 – 1 cup catsup, 2 Tablespoons horseradish, 2 Tablespoons lemon juice
Just in case you find yourself in the grocery store with a clerk who speaks no English, show them this –
# 1 – 1/2 taza de jugo de tomate. 1 cdta. rábano picante, 1/2 cdta. Salsa inglesa, 1/2 cdta. vinagre, 1/2 cdta. jugo de limón
# 2 – 3/4 tazas de salsa de chile, 2 cucharadas de jugo de limón, 1 cucharada de rábano picante, 2 cucharaditas de salsa inglesa, 1/2 cucharadita de cebolla rallada, pizca de salsa picante
# 3 – 1 taza de salsa o salsa de tomate, 1 cucharada de rábano picante, 1 cucharada de jugo de limón, 3 toques de salsa picante
# 4 – 1 taza de salsa de tomate, 2 cucharadas de rábano picante, 2 cucharadas de jugo de limón
This recipe comes courtesy of our friend, Chuck, who prepared this as an appetizer the other night. At the end of the salsa recipe is a suggestion for using it with chicken on tortillas….it was great!!
Watch for next week’s post on brining your Christmas turkey, something I learned from Emeril Lagasse many years ago and always a hit! It has to be done 24 hours in advance, so I want you to have lots of time to prepare it!
Slow Cooker Salsa
Put into a slow cooker:
1.5 cups onion finely diced
1 red sweet pepper finely chopped.
2 jalapenos finely chopped. (Include the seeds if you want a spicy salsa)
15 diced Roma tomatoes (you could use 3 cans of canned tomatoes)
(All can be chopped coarser if you like a chunky salsa)
1/4 cup white vinegar
2 tbsp red wine vinegar
1 tsp each thyme, oregano
2 tsp cumin
Juice of 1 lime
1/2 tsp brown sugar (more if you like a sweeter salsa)
1 can tomato paste
1/4-3/4 cup water to add if it cooks down
Red pepper flakes (or not, depending on your taste)
Cook on low for 4 hours. Add water to keep it boiling if necessary. Chill and serve. Just before serving you might want to consider chopping up some fresh cilantro on top of the dish to add a crispness to the salsa.
Pan fry chicken breasts, then cool before slicing thinly
Thinly slice 1/2 green pepper
Grate 4 oz of your favorite cheese
Layer a pizza pan with tortilla chips. Arrange the sliced chicken breast and green peppers on top, then cover with cheese.
Broil until cheese bubbles.
Enjoy with the fresh salsa on the side!