HUBBY'S CREATION

It's going to be hard to share this recipe since it came out of my hubby's imagination.  The other day he used up some tomatoes we needed to get rid of and made a bruschetta with tomatoes, onion, garlic, olive oil, peppercini's, capers and feta cheese.  We had some leftover spinach and artichoke dip that he had made so he stuffed some chicken breasts with the artichoke mixture.  Lightly salted and peppered them and then grilled them about halfway on the barbecue.  Then he put them in a baking dish, covered them with the bruschetta topping and baked them at 350 degrees for about 30 to 40 minutes (until done).  Served this with roasted veges (zucchini, yellow squash, cauliflower, red pepper, asparagus tossed with olive oil, salt, pepper, italian seasoning and red pepper flakes).  This was so good.  I had the leftovers for lunch today.  Very nummy indeed. :-)

LOW-CARB MAC AND CHEESE

This was a great substitute if you are a lover of homemade Mac and Cheese.  I would add a bit more spice next time, but other then that - excellent.

1 1/2 Cups of Dreamfields Rotini or Penne pasta

1 1/2 Cups of heavy cream

1/2 Cup Water

1/2 head of cauliflower cut into small florets

8 ounces of sharp cheddar cut into small pieces

2 Tablespoons low carb thickener

Worchestershire Sauce

Salt

Pepper

Cayenne Pepper

nutmeg

Cook the Pasta Al Dente and rinse with cold water - set aside in a mixing bowl

Cook Cauliflower in lightly salted boiling water until crisp tender and rinse in cold water - add to pasta.

Bring cream, water and thickener to a low rolling boil.

Once slightly thickened stir in seasonings (all to taste) and cheese.  Mix well until cheese is completely melted.  Pour sauce over pasta and cauliflower and mix well.  Pour into a casserole.  Top with grated parmesan and bake at 350 degrees for about 20 minutes.  Enjoy - Makes 6 main dish servings.

I hope you will all give this a try especially if you are trying to cut down on your carb intake.



Turkey Burger Delight!

These are the frozen turkey burgers from Costco.  Can't beat the flavor.  They are delicious.  Hubby cooked them up and then covered them with some sauteed mushrooms and carmelized onions and then a slice of swiss cheese.  Placed in the oven until the cheese melted nicely and started to crisp up a little.  We served them with roasted mini peppers tossed with balsamic vinegar and oil and then a cucumber and tomato salad tossed with Red Wine Vinegar, Extra Virgin Olive Oil and a bit of green onion.  Salt and pepper to taste and add a little Splenda.  This was a very filling meal.  The peppers roasted and then tossed when still hot with the balsamic and olive oil is great.  It's a great side dish with any meat.  We do this a lot in the summer when barbecuing. 

Slow Roasted Beef with Spaghetti Squash

Beef was slow roasted in Marinara Sauce for about 4 to 5 hours (low heat).  Seared first of course.  Served it over some spaghetti squash with a parmesan crisp on the side.  This is what I call good old fashioned comfort food.  The weather tonight fit the meal perfectly. 

LOW CARB PIZZA

This is a great pizza.  Procuitto and Arugula with Balsamic Reduction.  Need to make the crust a bit thinner next time around, but all in all delicious.  Pizza also had some mushrooms and carmelized onions.  Served with a salad.  Was just like date night at Fondi's.  The crust was made with Atkins Baking mix and is a great substitute, but does need to be thinner.  I really like my crust super thin.

HELLO AGAIN

Last nights dinner was chicken wings and roasted veges.  No picture, I think we all know what chicken wings look like!  We coat ours with a bit of Olive Oil and some "BAM" seasoning from Emeril Lagasse that we make following his recipe.  They just add a great flavor to the wings.  Once cooked we make the usual mixture of butter and Frank's Red Hot sauce to coat them.  Roasted up cauliflower, yellow squash, peppers and a chopped jalapeno.  We coated the veges in a little Olive Oil and "BAM" as well.  Delicious dinner.

AND i'M BACK!!!!!!!!!!!!!!

It's been a while I know.  Haven't really fixed anything new and exciting.  Had a very busy week so there was some repeats and a few dinners out.  Don't worry, we were good and really did not stray from the plan.  The only night we did was last Saturday at our dinner party.  We had some wine and a couple of sweets.  Other then that, we have stayed true.  Tonight's dinner had a mexican flair.  The hubby was craving it.  So he made his wonderful Stuffed Roasted Pablano Peppers with a Mexican Style Coleslaw.  Very tasty and I must say - definitely took care of that food craving. 

He even decorated it up with some chopped Cilantro.  Recipe for both follows.  The slaw is really by taste so I can't give precise measurements.  Give it a go. 

ROASTED STUFFED PABLANO (PASILLA) PEPPERS:

Roast 4 to 6 Pablano (also known as Pasilla) peppers.

Cook up 1 lb of ground Turkey and season as taco meat to taste

Grate Pepper Jack Cheese (enough too stuff and sprinkle over the top)

Preheat oven to 350 degrees and grease an 8” x 8” casserole.

After the peppers are roasted (we do it in the oven), put them in a plastic bag and let cool.  Skin should peel right off.  Carefully slit them open and remove all of the seeds.  Lay pepper out flat.  Sprinkle with a little cheese and then a couple of spoonfuls of the taco meat.  Wrap it up and lay it seem side down in a greased casserole baking dish.  Cover each pepper with your favorite salsa and sprinkle with cheese.  Bake until warm and bubbly.  Enjoy

MEXICAN STYLE COLESLAW:

Chopped Cabbage

Chopped Pickled Jalapeno

Fresh Lime Juice (about 2 small limes)

Chili Oil

Garlic Salt

Pepper

Cumin

Cilantro

Splenda or Sweet-N-Low to taste