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Tag Archives: Low-Carb

Poultry soup

Turkey or Chicken soup

Ingredients

4-6 C. Shredded turkey or chicken, cooked

4 C. Low-sodium Chicken broth (more if you like the soup more liquidity) 

1 tsp. Garlic

1 Tbsp. Olive oil

1/2 C. onion

1 C. Carrots

1 C. Celery

1/2 C. Turnips

1 tsp. Garlic

1 (14.5 oz) diced Tomatoes

1 tsp. Parsley

1/2 tsp. salt

1/2 tsp. Pepper

1/4 tsp. Paprika

Optional: Potatoes, Rice, Egg noodles, gravy or crackers

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and onion and saute for two to three minutes or until they start to soften. Next add the remaining ingredients. Stir and cook for thirty minutes or until the veggies are tender.

Court’s Cooking Notes: Add more seasoning if needed and or adjust the soup according to your liking.

Recipe adapted from: The Joy of Cooking: Wartime Edition

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Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eat not just one but two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

Fun adventures and a new cookbook

A few weeks ago, I mentioned in one of my posts that my mom, grandparents and I were taking a trip to Pawhuska, Oklahoma to see The Pioneer Woman’s Mercantile for my birthday. I am happy to say that we all had a wonderful time! While we there my mom also bought me one of The Pioneer Woman’s cookbooks. To start things off with this new cookbook of mine I thought I’d try and share with you her butternut squash soup recipe.

The soup was a lot of hard work neither easy or quick for me but it was very worth it and of course it was delicious!

Butternut Squash Soup

Ingredients

2 medium butternut squash, peeled and seeded, sliced

2 Tbsp olive oil

1 medium onion, finely diced

1/2 C. Heavy cream or half and half

4 C. vegetable or chicken broth

1/4 C. Maple syrup

1/2 tsp. salt

1/8 tsp. red pepper flakes, optional

Directions

Preheat the oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray. Set aside.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down completely before peeling off the hard skin off.

3. In a large pot, cook the onion in the two tablespoons of olive oil over medium heat until soft and lightly caramelized, seven to eight minutes. Add the squash and the chicken broth and cook the mixture until bubbly and the squash is tender.

4. Use an immersion blender to purée the soup in the pot until totally smooth. You can also transfer the mixture in batches to a regular blender; just don’t fill it more than halfway full since the soup is extremely hot! Carefully transfer the puréed soup back to the pot when it’s done.

5. Add the heavy cream, maple syrup, salt and red pepper flakes. Then stir it around and let it simmer for five minutes more. Give it a try and add more salt or red pepper flakes to your liking.

6. Eat! 😋

Source The Pioneer Woman Cooks DinnerTime

Semi-healthy Roasted Red Potatoes

Garlic Parmesan Roasted Red Potatoes

ingredients:

14 small red potatoes

3 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. Italian seasoning

1/4 C. grated parmesan

Directions

1. Preheat oven to 375 degrees. Lightly grease a 9×13 baking pan. Set aside.

2. In a large bowl, combine the potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

3. Spread potatoes in a single layer onto the previously prepared baking pan. Bake, uncovered, for forty five – fifty minutes or until they are tender.

Source Plain Chicken

Fancy up your tasteless broccoli

Roasted Panko Parmesan Broccoli

Ingredients

2 lb fresh broccoli florets, cleaned and separated [approximately 2 large bunches]

3 green onion, sliced, whites only

4 clove garlic, minced

1/3 C. olive oil

1/4 C. panko breadcrumbs

1/4 C. grated Parmesan cheese

1 tsp. dry Italian seasoning

1 tsp. garlic salt [more or less to your taste] black pepper or lemon pepper, optional

1/2 tsp. red pepper flakes

Directions

1. Preheat the oven to 425°F. Grease a 9×13 baking sheet with cooking spray and set aside.

2. Separate the broccoli florets into bite size pieces. Place the florets into a mixing bowl, along with the sliced green onion and minced garlic. Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Stir well.

3. Lay in a single layer on the baking sheet. Roast for twenty-twenty three minutes or until crisp tender and the crumbs are golden.

Source The pinning mama

Savory & Delicious Chicken broccoli casserole

Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Ingredients

5 C. shredded cooked chicken breast

2 broccoli heads, cut into small florets

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 tsp. Italian seasoning

3/4 C. chicken stock

8 oz (230g) softened cream cheese

1 1/2 C shredded mozzarella cheese

Fresh cracked pepper, to taste

Fresh chopped parsley, or garnish

Directions

Preheat your oven to 400ºF (200ºC) Lightly grease a baking dish with non-stick cooking spray.

1. Spread the shredded chicken in the previously prepared baking dish. Then add the minced garlic, red pepper flakes, pepper, and Italian seasoning. Stir well. Set aside.

2. In a large bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.

3. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for twenty minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy!

Source Eat Well 101

Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

A Healthier Alternative to French Fries

Delicious, Healthy and nutritious fries that you can eat and enjoy guilt-free. And they’re baked to absolute crisp-perfection! Not to mention these fries are super addicting! After removing them from the oven I immediately helped myself to about three servings.

Baked Green Bean Fries

INGREDIENTS:

1 C. Italian seasoned Progresso Breadcrumbs

1/2 C. grated Parmesan cheese

1/8 tsp. Pinch of cayenne pepper

1/8 tsp. salt

1/8 tsp. black pepper, to taste

1 1/2 green beans, trimmed

1/2 C. all-purpose flour

2-3 large eggs, beaten

DIRECTIONS:

Preheat oven to 425 degrees F.

1. Lightly grease a 9×13 baking dish with nonstick cooking spray. Set aside. In one large shallow bowl, stir together Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside. In a second bowl add the flour and in a third bowl add the eggs

2. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for ten-twelve minutes, or until golden brown and crisp.

Source Damn Delicious

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

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