Kelp Noodle Alfredo

Clearly I am missing pasta a bit because as soon as I finished my leftover Eggplant Parmesan with Spaghetti Squash, I found myself wanting more noodles. This time I decided to do a low carb twist on Fettuccine Alfredo using kelp noodles in place of pasta. I even made the sauce from scratch! (original recipe can be found here) Now I have sooo many dishes to clean. I really need to find myself a man who can tolerate my cooking, and who doesn't mind doing dishes... Hell maybe he will even do laundry--then I would truly be living the dream! Next time I might add a little red pepper or something to give it some kick, but all in all, for eating a plate of seaweed, it was delish! I served this with chicken (seasoned with McCormick's Original Chicken Seasoning) and spinach sauteed in olive oil and garlic. 

Ingredients

• 1 package Sea Tangle Kelp Noodles
• 2 tbsp. butter (I used Smart Balance Original Buttery Spread)
• 2 cloves of minced garlic
• 1/4 tsp. white pepper
• 1 cup heavy whipping cream
• 1/4 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp. parsley
• black pepper to taste

Instructions

• Add package of kelp noodles to boiling water--let cook for 15-20 minutes
• In a small saucepan, melt butter.
• Add heavy whipping cream, garlic, and white pepper, and bring mixture to a simmer--stir often.
• Add Parmesan cheese, and simmer sauce for 8-10 minutes, or until sauce has thickened and is smooth.
• Add mozzarella and stir frequently.
• Stir in parsley and black pepper.
• Drain kelp noodles, add sauce, and stir well. Simmer on medium-high heat until noodles have softened (stir often so that sauce does not burn).

Like I said, I served this with chicken and spinach. The Kelp Noodle Alfredo would be great all by itself, or with any combination of protein (chicken, sausage, steak) and/or vegetable (spinach, broccoli, squash, eggplant). Be creative!

Eggplant Parmesan with Spaghetti Squash

I had a very bad experience cooking eggplant once, and to be honest, I have avoided it like the plague for years. Recently, I was inspired by a friend to give eggplant a second chance, and tonight was a success! I think the trick is to bake, grill, or fry it before actually dressing the vegetable up to cook. I suppose the only way that the eggplant could have been any better is if it were breaded and deep fried, but hey, you win some, you lose some! Fair warning about the amount of ingredients that I used... I sorta "Rachel Ray'd" it, and didn't measure anything. As long as your eggplants are covered in sauce, and then covered in cheese, you really can't go wrong with this awesome vegetarian dish!

Ingredients

For spaghetti squash:

• 1 spaghetti squash
• 2 tbsp. butter
• 2 cloves crushed garlic
• 1 tsp. basil (or other desired seasoning)

For eggplant:

• 1 eggplant, sliced in ~1/2 inch thick slices
• salt and pepper
• olive oil
• 1 cup tomato sauce (I used Classico Tomato and Basil.. I'm a fan of this brand because there aren't any added sugars)
• 6-8 oz shredded mozarella cheese (I used shredded mozarellan and provolone)
• 3-4 oz shredded parmesan cheese
• Italian seasoning to taste

Instructions

For spaghetti squash:

• Preheat oven to 375 F
• Take a fork and pierce the spaghetti squash a few times.
• Place in a baking dish in the oven for 1.5 hours (I only cooked mine for 1 hour, and my squash was still a little crunchy.. so give it the full 1.5 hours)
• When the squash is tender, remove from oven. Let cool.
• Meanwhile, melt 2 tbsp. of butter in a pot, and add 2 cloves of crushed garlic.
• Slice squash in half, and discard center with the seeds. 
• Scrape the spaghetti squash flesh with a fork, creating long strands--Add these to the melted butter and garlic mixture, and saute.
• Add dried herbs of your choice (I used basil).

For eggplant:

• Preheat oven to 375 F (your spaghetti squash will already be cooking at this temperature)
• Slice eggplant into ~1/2 inch thick slices
• Season slices with salt and pepper and brush with olive oil.
• Heat frying pan to medium-high heat, cooking slices of eggplant until slightly brown on each side.
• Place these slices in a single layer on a 9x13 baking pan (these can also be layered in a smaller baking pan between sauce and cheese)
• Season with italian seasoning.
• Top the eggplant slices with spoonfuls of tomato sauce.
• Spring a layer of mozarella cheese, followed by a layer of Parmesan cheese.
• Bake in oven for about a half hour, or until the cheese just begins to brown.
• Serve over spaghetti squash.
• Top with additional Parmesan cheese if desired.

Pancakes

Last weekend I placed my first order with netrition.com, and was very pleased with the prices (minus Atkins bars, those were a bit pricey compared to Walmart), shipping costs ($4.95 flat rate shipping!), and speed of delivery (as promised, my order arrived in two business days). I ordered two 3 lb boxes of Carbquik, and 10 bags of Kelp Noodles! So exciting. It's been a while since I have had a box of Carbquik handy, so naturally, I have been experimenting, and all I can say is that these pancakes are GOOD! I followed the recipe on the side of the Carbquik box (adding about a tbsp. of Splenda, and a tsp. of vanilla extract), and wow! I served them with Sugar Free IHOP Syrup, but if you're avoiding sugar alcohols, these pancakes are buttery and delicious plain.

Ingredients

• 2 cups Carbquik
• 1/8 cup heavy cream
• 1/2 cup water (or use 3/4 cup half-and-half instead of cream and water)
• 1 stick butter (melted) --I used Smart Balance Original Buttery Spread
• 1 egg, beaten
• 2 tablespoons water
• Vegetable oil sprays
• 1 tbsp. granulated Splenda
• 1 tsp. vanilla extract
• Sugar Free IHOP syrup (optional)

Instructions

• Combine all ingredients in a bowl. Adjust water as needed to make a smooth, pourable batter
• Mix just enough to combine all ingredients. Do not over mix. 
• Ladle portions onto sprayed griddle or frying pan heated to medium high heat. 
• Flip when bubbles form and edges are cooked.
• Serve with sugar free syrup if desired.

Stuffed Zucchini

Zucchini is such a versatile vegetable! I'm amazed when I think back to "not liking" zucchini prior to getting creative with low carb cooking a couple years back. Now I use zucchini for everything... mini pizzas, lasagna, alfredo, in stir fry... the possibilities are endless. I found this recipe for stuffed zucchini on Kayotic Kitchen, and followed their recipe exactly. They make for a tasty (and healthy) side dish or appetizer to any meal! Making them was a little tedious (particularly scooping out the zucchini guts), but I still very much enjoyed my stuffed zucchinis. Leftovers also even reheat well in the toaster oven!

Ingredients

• 1 tbsp sour cream
• 1/4 to 1/2 tsp salt
• 1/4 tsp curry powder
• 1/2 tomato (chopped)
• 1 tsp thyme
• 2 zucchinis
• 1 onion (chopped)
• olive oil
• cheese
• pepper
• bacon (optional).. yum!

Instructions

• Scrub zucchinis, then cut length wise. I cut the ends off of the zucchinis.
• Spoon out the zucchini pulp until you have remaining "zucchini boats". Place the pulp in a bowl and give it a good chop. 
• Add 1/2 chopped tomato.
• Saute chopped onion in olive oil.
• When the onions are almost done, add 1/4 tsp. curry powder. Cook for 30 seconds (not any longer, or the curry powder will turn bitter).
• Cook and crumble a few slices of bacon (optional)
• Add 1 tsp. dried thyme, 1/4 to 1/2 tsp. salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumbled bacon in as well.
• Fill zucchini boats with the mixture, sprinkle with cheese, and bake for 20 minutes at 400 F.

Creamy Tomato Soup

Still in that boring class. The picture that I'm posting with this tomato soup was taken prior to getting back on the low carb horse. Ergo, the croutons. But the soup is delicious without the croutons... I promise. I'm obsessed with Panera Bread's Creamy Tomato Soup. It is so good, and thick, and creamy, and cheesy, with a slight kick. Perfect for a cold day. Perfect with a salad. Perfect all by itself. Heidi's copycat recipe at Housewifery was spot on. I did add about 1/4 cup of Parmesan cheese, like the comments suggested... Yes, yes, YES! The soup is a little on the chunky side, so depending on your preference, you might want to run it through a blender when you're all done.

Ingredients

• olive oil
• small onion, chopped
• 1/4 tsp. oregano
• 1/2 tsp. red pepper flakes
• 1/2 tbsp. chopped garlic
• 28 oz can crushes tomatoes
• 1 tsp. Splenda
• 1 tsp. salt
• 2 cups water
• 1/4 cup of Parmesan cheese
• 4 oz heavy whipping cream

Instructions

• Coat bottom of large sauce pan with olive oil over medium-high heat.
• Add small shopped onion and cook for 5 minutes.
• Add spices. 
• Remove from heat and stir.
• Add crushed tomatoes and return to heat.
• Add Splenda and salt.
• Add 2 cups of water.
• Bring to a boil and let simmer for 15 minutes.
• Add Parmesan cheese, stir.
• Add heavy whipping cream.

Crock Pot Pot Roast

I am sitting here in the most boring lecture in the history of lectures, so I decided that it would be an excellent time to post about this amazing crock pot recipe. I broke my crock pot a couple months ago (don't ever try to re-heat something in the pot on the stove.. bad life choice), but this is a regular in my rotation. The recipe is originally from Crepes of Wrath. Naturally I do not use potatoes in my recipe. Instead, I throw in a bag of fresh green beans. I'm also not sure whether to file this under Main Courses or Soup. It eats like an main course, but at the same time, you're going to want to serve this in a bowl with a spoon!

Ingredients

• 3 to 4 lb boneless chuck roast
• 32 oz low-sodium beef broth or stock
• 1 6-ounce can tomato paste
• 1/4 cup balsamic vinegar
• 1 tbsp. honey (I know it's carbs, but 1 tbsp=17 carbs... But this recipe yields 4-6 servings).
• 2 tsp. paprika
• 3 tsp. allspice
• 2 tsp. rosemary
• 5 large sized carrots, coarsely chopped
• 1 large onion, sliced thinly
• 1 bag of fresh green beans
• Salt and pepper to taste

Instructions

• Spray your crock pot generously with Pam or line it with a crock pot liner.
• Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, rosemary, salt and pepper to taste.
• Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth.
• Set the crock pot on low and cover. Let it cook for 6-8 hours on low. If you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
• When ready, move the roast to a cutting board and slice to serve. Mine pretty much just fell apart right in the crock pot. Serve with the vegetables and juices from the meat and broth.

Avocado Chicken Salad Salad

After my Colby Jack Cheese and Avocado Omelette this morning, I had half of a leftover avocado that I wanted to use before it went brown.  I also had some leftover roasted chicken breast that wasn’t getting any younger in my fridge. I was very pleased with the result! It was so flavorful that I didn’t even use any dressing on the salad—and trust me, I love my dressing. 

Ingredients

• 6-8 oz fully cooked roasted chicken breast
• ½ avocado
• 1 tbsp.  Smart Balance Light Mayonnaise
• 1 tsp. Hidden Valley Buttermilk Ranch Dressing Mix
• 2 sticks of celery, chopped
• Fresh spinach
• Cucumber
• Black pepper to taste

Instructions

• Place fully cooked roasted chicken breast in the food processor. Pulse a few times until desired consistency (I kept mine a little chunky). Canned chicken would also work fine.
• Stir in the mayonnaise, and mash in the avocado. Mix in the Hidden Valley Buttermilk Ranch Dressing Mix.
• Serve over a bed of spinach and cucumbers.  Sprinkle with fresh black pepper.