Posts Tagged ‘recipe’

Menu Monday-Fresh Gratin Squash

Don’t let the title fool you, that is just a fancy way of saying cheese squash!

First grow 2 lbs of yellow squash in your very own raised bed garden in your very own compost.

Barring that you can always buy it at the store, although I don’t recommend it.  Next butter a 10 inch pie plate.  Slice the squash in rounds into a medium sauce pot.  Cover with water and bring to a boil.  Cook about 2 minutes.  Drain and rinse in cold water to stop the cooking process.  Layer the squash in the pie plate using an overlapping pattern.  Season with salt and pepper between layers.  Grate fresh Parmesan cheese in between layers as well.  Top with Parmesan cheese and drizzle with 2 tablespoons of melted butter.  Bake at 400 degrees for 30 minutes.  Use convect if you have it on your oven because it makes the cheese that much yummier!

Once again, even picky veggie haters love this dish!


Menu Monday-Bacon-Wrapped Asparagus

This is a simple and scrumptious way to get the entire family to eat their veggies.  Low-carb style naturally.

Break the woody stems from your asparagus.  Wrap 1 or 2 pieces of bacon around a serving of asparagus.  Sprinkle minced garlic and add several pats of butter.  Place in the oven and bake on 350 for 15 minutes.  Broil for 4 additional minutes to finish cooking the bacon.

Serve to rounds of applause.

Menu Monday-Moraccan Kebabs

If you are looking for a “different” way to cook chicken to spice up your weekdays; here it is!

Combine 2 tablespoons of extra virgin olive oil with 3 tablespoons of lemon juice, 2 tablespoons of cumin, 1 tablespoon of cinnamon and 1 table spoon of ground pepper into a large ziplock bag.  Add 4 chickens breasts cut into chucks and approx 30 deveined shrimp.  Squeeze out the air, seal and shake until all meat is fully coated.  Refrigerate for at least 2 hours.  Thread the chicken and shrimp on to skewer with chunks of onion and squash, alternating each.  Sprinkle each kebabs thoroughly with sea salt.  Grill the kebabs for about 15 minutes, turning every 2 minutes.

This is a great low-carb meal.  However, if you are not interested in low-carb, this would be really tasty served over some rice!

Dreamy Creamy Chicken

If you are looking for a recipe that elevates chicken from boring to amazing with a minimum of ingredients and effort—this is the one!


4 tablespoons butter
4 boneless skinless chicken breasts
1 onion diced fine
½ pound sliced mushrooms
½ cup heavy whipping cream
1 teaspoon lemon juice

*Lightly salt and pepper chicken and sauté in a large skillet w/ 2 tablespoons of butter until lightly browned.

*Remove from pan and set aside.

*Melt remaining butter with onions and sliced mushrooms.

*Cook until mushrooms lightly brown.

*Bring mixture to a boil scraping any of the brown bits off the bottom of the pan.

*Add cream and lemon juice while continuing boil.

*Season with salt and pepper to taste and return chicken to the pan to reheat and coat with sauce.

Marvelous Meatloaf

Yes it does look like square poop. BUT it tastes like square yumminess! I promise your family will never know this is low-carb.


2 lbs of ground hamburger
2 large eggs
1 tablespoon of butter
1 diced onion
1 diced green pepper
1 tablespoon of lemon juice
1 can 8 oz can of tomato paste
1 tsp salt
1 tsp pepper
1 tsp allspice

Preheat oven to 350. Combine all ingredients and place in a greased rectangular baking pan. Bake for 1 hour. Every 20 minutes I pour off the grease because I like my meatloaf slightly crispy.

Stuffed Mushrooms

We’re always in research and development on new low-carb recipes. This is a family favorite and absolutely gourmet.

Stuffed Mushrooms

1 carton of stuffing mushrooms—usually 12-15
1 (6 oz) can of clams (the minced kind)
½ cup of clam juice (drained from can)
½ cup of any type onion finely chopped
1/8 tsp garlic salt
½ tsp minced garlic
1 tbs melted butter
1 tsp oregano
½ cup of crushed salt and pepper pork rinds (pick out the larger hard pieces)
1 egg, beaten
2 tbs grated Parmesan cheese
2 tbs grated Romano cheese
2 tbs grated Mozzarella cheese
¼ cup Mozzarella for topping
¼ cup melted butter, for topping


Wash and then remove stems from mushrooms, dry. In mixing bowl place clams, onion, garlic salt, minced garlic, butter and oregano. Mix. Add crushed pork rinds, egg and clam juice. Mix. Stir cheeses into stuffing. Stuff the mushroom cavities with mixture.
Place mushrooms onto a lightly oiled baking dish. Pour butter over mushrooms. Cover and place in preheated oven at 350 degrees for 40 minutes.
Remove cover and sprinkle with ¼ cup Mozzarella. Place back in over under broiler under cheese is golden brown. For best results convect.