Who doesn’t enjoy a little snack between meals? But when you’re trying to be careful of what you eat, it’s hard to find something that’s not too fattening, but will give you a Continue reading “(L)Oven Monday – Baked Parmesan Crisps”
Category: Low Carb
Low-Carb Breakfast Burrito
The winter months always do it to me…
- Comfort foods entice me
- A few extra pounds hang on me
- Tight jeans strangle me
- Physical Discomfort discourages me
When you’re only 4’9″, every couple of pounds really shows! But now that spring is here and vacation is in my horizon, I’m trying to kick those few extra pounds! I’m not on any specific diet, I’m just trying to reduce carbohydrates. That means no bread, no sugar, no potatoes, no pasta. But you know what? That doesn’t mean I’m not eating good food!! The Lord made such a variety of great, healthy food for us to enjoy, didn’t He? You can eat healthy food that is delicious and filling!
No fooling!
This past weekend Whitney was talking about Breakfast Burritos; oh man! I used to make those when the girls were home. But tortillas are off my list of low-carb foods. What to do? Make the outside of the burrito with an egg! The result was delicious and I truly didn’t miss the tortilla!
It’s simple to do: Scramble 2 eggs with a couple tablespoons of milk and pour half of the mixture into a non-stick pan sprayed with cooking spray. Coat the bottom of the pan with the egg mixture. Add salt and pepper. Swirl the pan so it covers the bottom. Cook until lightly browned on the bottom.
Loosen the edges of the egg and then flip it over, using a large spatula.
Cook for about 1 minute or until underside is cooked.
Remove from pan and add toppings. I added bacon, tomatoes, and avocado.
Roll it up like a burrito and enjoy!Yum!!
Repeat the process with the other half of your egg mixture! I made the second one and then wrapped it in waxed paper to warm up for the next day’s breakfast. I heated it in the microwave on 70% power for 30 seconds. Quick, easy, delicious, and LOW-CARB!
Low-Carb Breakfast Burrito
Ingredients
2 eggs
2 Tbl milk
Salt
Pepper
Cooking Spray
Topping suggestions:
Bacon
Sausage
Peppers
Onions
Tomatoes
Avocado
Directions:
Mix eggs and milk. Heat a non-stick skillet coated with cooking spray. Add half of the egg mixture and tilt pan to cover bottom. Cook until bottom is lightly browned. Flip and cook other side for about 1 minute or until set.
Remove from pan and top with fillings. Roll burrito up and enjoy!
Do you battle with winter pounds, too? It’s sure easier to take off a few than waiting until it’s overwhelming. Why not jump start eating a little healthier and get ready to feel better?!
I hope you’ll try this recipe whether or not you’re going low-carb! This is just plain ol’ yummy!!
With love from my country kitchen,
Pumpkin Monday – Slow Cooker Spaghetti Squash with Turkey Meat Sauce
Today’s recipe isn’t true pumpkin, but did you know that al the squashes are in the pumpkin family? I have google to back me up on that! The blessing of this recipe is that you can have your favorite “pasta” without all the carbs, and believe me, you won’t miss them. I’ve tried other substitutes like riced cauliflower and am not really a fan. However, I have really gotten into using squash in place of pasta. Remember my lasagna?
Now I’ve added the spaghetti squash to our menu!! Continue reading “Pumpkin Monday – Slow Cooker Spaghetti Squash with Turkey Meat Sauce”
A Healthier Pizza Recipe
If you included weight loss in any of your New Year Goals, you will be really happy to try this recipe! This Deconstructed Pizza Casserole is low carb but highly delicious! If you’re hungry for pizza, but don’t want all the calories and carbohydrates, this will come in a close second to the real thing! I added a green salad and it was a perfect Saturday night supper that almost felt like, “Pizza Night!”
Here’s the easy recipe and my tweaks:
INGREDIENTS:
- 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
- 5 links (19.5 oz.) uncooked turkey Italian sausage
- 2 tsp. olive oil
- 1/2 tsp. dried oregano
- salt and fresh-ground pepper to taste
- 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.) To wash, wet a paper towel and wipe the mushrooms. Don’t rinse under water!
- 1/2 Red onion, sliced
- 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
- Pepperoni slices (I used Turkey Pepperoni, but you can use regular, if you prefer.)
DIRECTIONS:
- Preheat oven to 400°. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
- Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
- Remove the sausage out of the casing, and cook over medium-high heat until it’s nicely browned, breaking it apart as it cooks.
- While sausage cooks, clean mushrooms and slice into thick slices.
- When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes and red onions, spreading out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper.
- Rinse out the pan if needed, then heat 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown. Layer the mushrooms over the sausage-tomato mixture.
I divided the mixture between two dishes, since it was just the two of us! One went into the freezer for another day. - Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
- Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
With yummy dishes like this, you could cut carbs and not feel like you’re missing your favorite pizza!
Hope you’ll give this a try!! It’s super-good!
RefreshHer 