Tag Archives: Low-Carb

Sweet and Tangy Mushrooms

Today I am sharing with you a new recipe that I found. It’s called Honey Balsamic Garlic Mushrooms. Let me just tell you that every time I eat mushrooms, I love them more and more each moment I get to eat them. They are delicious!

Honey Balsamic Garlic Mushrooms are sautéed in the most wonderful honey balsamic garlic sauce.  This makes a great topping for steak or chicken or is even great as a side dish! 

Honey Balsamic Garlic Mushrooms

INGREDIENTS

1 Tbsp olive oil

16 oz whole mushrooms, you can also used sliced

1/4 tsp salt

1/4 tsp pepper

¼ C balsamic vinegar

1 Tbsp honey

4 garlic cloves minced

fresh chopped parsley for garnish

Directions

1. In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for one-two minutes until they start to become tender.

2. In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about two-three minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Source The Recipe Critic

Coming up next week on cooking with Court

Pioneer Woman’s Sloppy Joes

Slow Cooker Butternut Squash Soup

Pesto Parmesan Pork Chops

Sautéed Mushrooms, Squash and Zucchini

Have a fantastic week y’all!

Southern Weather Inspired Soup

I love eating soups. But when the fall and winter seasons roll around in Texas, it sometimes can be challenging to enjoy a nice warm and tasty soup because it’s usually hot and humid here. Actually to tell you the truth you never know what to expect from the Texas weather.

Anyway back to the recipe.

We were delighted to have our first cold front arrived yesterday. It was excellent! I was so thrilled that it inspired me to cook some soup. I prepared this incredibly simple and savory recipe for Zucchini Sausage Soup. It has excellent fresh flavors and fulfills that comfort food craving all at once.

 

Zucchini Sausage Soup

Ingredients

1 16-oz roll pork sausage

1/2 C diced onion

2 carrots, sliced

2 stalks celery, sliced

2 cups diced zucchini

1 14.5 oz can diced tomatoes

2 C beef broth

1/2 tsp ground sage

1/2 tsp thyme

Parmesan cheese, for topping

Directions

 

1. Cook the sausage & onions in a large skillet over medium heat. Stir to crumble sausage. Drain if necessary.

2. Add in remaining ingredients and stir to combine. Cover and simmer for forty five minutes, until vegetables are soft. Serve topped with shredded Parmesan cheese.

Court’s Cooking Notes: If you’re in a rush, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for four minutes. Add the zucchini and microwave another two minutes. Then add everything to the soup. You can increase the heat to medium low and cook for approximately ten-fifteen minutes and it will be done.

 

Source Butter With A side of Bread

Weekly Review for October 2nd 7th

On Monday I cooked a real simple and tasty stuffed pepper recipe. One of the best things about this dish is that you can prepare it ahead of time and put it in the fridge to leave overnight. Then you can cook it after you get home from school or work.

The side dish was balsamic vinegar with roasted veggies. They were delish!

On Wednesday I made these Spinach Lasagna Roll ups. It’s a healthy and incredibly yummy recipe. It too is a little messy but that’s the fun thing about cooking.

On Saturday I made Slow Cooker Chicken Breast Dinner and gravy. It’s a savory chicken dinner that’s slowly cooked with green beans, potatoes and mushrooms. Yum!!

Coming up this week on cooking with Court

Stuffed Pepper Explosion Casserole

HONEY BALSAMIC GARLIC MUSHROOMS

Slow Cooker Cheesy Buffalo Chicken Pasta

Zucchini Sausage Soup

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Kid Friendly, Mom approved Casserole

This week was a little more special because it was my Birthday on Wednesday. So I chose not to cook dinner lol. But as for the beginning and rest of the week I picked out a few other delicious recipes that I planned on cooking.

Here’s what I had planned 😊

The dish I will sharing with you today is this really yummy Beef, Cheese, and Noodle Bake. Then tomorrow I’ll be showing you these two Crockpot Buffalo Ranch chicken wings and the Side Dish Cucumber Salad. It’s going to be delicious!

Anyway, let’s get back to the recipe

Do you have some picky eaters in your family? Well then how about you outsmart the picky “noodles only” eaters at the table with this macaroni and cheese casserole. It’s loaded with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams.

Here are some other perks

1. less than three hundred calories

2. low in carbs

3. Healthy

4. Yummoelicious

5. Kid Friendly

Need I say more?

I’m certain that your whole family (even the picky eaters) will enjoy this dish!

Beef, Cheese, and Noodle Bake

Ingredients

1 (8-ounce) package small elbow macaroni

Cooking spray

1 C pre-chopped onion

1C pre-shredded celery

1 C pre-shredded carrot

2 tsp minced garlic

1 lb lean ground sirloin

1 C tomato sauce

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 C fat-free milk

2 Tbsp all-purpose flour

1/8 tsp ground nutmeg

1 1/2 C (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (your choice), divided

Directions

Line a baking dish with foil and grease it with cooking spray. Preheat your oven to 350°.

1. Cook pasta according to the package directions, omitting salt; drain. Lightly coat pasta with cooking spray.Heat a Large pot over medium-high heat. Grease your pot with cooking spray. Add onion and carrot, and sauté four minutes.

2. Add garlic; sauté for one minute. Add the ground beef; cook for five minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for two minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into the previous prepared baking dish coated with cooking spray.

3. Place milk, flour, nutmeg, and remaining 1/2 teaspoon of salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat two minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake in your oven for twenty minutes or until lightly browned. Let stand 5 minutes before serving. Serve with a green veggie or side salad.

Source My Recipes

A tasty twist on Brussels

Buffalo Brussels Sprouts

1 lb brussels sprouts, stem removed, cut in half
1/2 C buffalo wing sauce (like Frank's Red Hot, plus more for serving
2 Tbsp olive oil
1/2 tsp salt and pepper
Reduced fat blue cheese crumbles optional

Instructions

Preheat oven to 400 degrees F. Line a large baking pan with foil and grease it with non-stick cooking spray.

1. Place the brussels sprouts in a large bowl. Pour wing sauce and olive oil over them. Sprinkle with salt and pepper. Toss until sprouts are coated. Arrange brussels sprouts in a single layer on the baking pan.

2. Bake in your preheated oven for thirty- forty-five minutes (depending on how crispy you like them). Serve drizzled with more buffalo sauce and sprinkled with blue cheese crumbles.

Source Smile Sandwich

A Love For Green Veggies

Garlic Parmesan Roasted Asparagus
INGREDIENTS

½ lb fresh asparagus
½ tsp salt
½ tsp fresh ground black pepper
3 cloves minced garlic
2-3 Tbsp parmesan cheese
olive oil spray

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

1. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet. Spray the asparagus lightly with a coat of olive oil spray.

2. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then layout into an even layer again. Spray with one more light coat of olive oil. Bake in the preheated oven for eight minutes. Remove from oven and serve immediately. Enjoy!

Source Belle of the Kitchen

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Baked Western Omelet

Don’t you just love the taste and the health benefits of eggs, but you don’t like the chore of standing over the stove to flip, stir, or babysit them as they cook?

Here’s a perfect solution to your dilemma give yourself a rest and jazz up your family’s morning or evening with this Baked Western Omelet. It’s an easy, hands-off and nutritious way to feed a group for breakfast, brunch, lunch or dinner! Loaded with veggies and high in protein, this is a dish that will keep you lean, strong, and 100% satisfied!

BAKED WESTERN OMELET

INGREDIENTS

8 eggs (or use 4 eggs and 6 egg whites)
1 C milk
½ tsp seasoned salt
8 oz diced cooked ham
½ C shredded cheddar cheese
½ C finely chopped onion
½ C finely chopped green bell pepper
½ C finely chopped red bell pepper
Fresh chives, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees. Line an 8-inch-square baking dish with parchment paper and lightly grease it with non-stick cooking spray.

Combine the eggs, milk, and seasoned salt together in a large bowl. Stir in the ham, cheese, onion, and bell peppers. Next, pour the egg mixture into the previously prepared baking dish. Bake for forty-five minutes to one hour, or until the eggs are cooked through and the omelet is set. Cut into squares and garnish with chives, if desired.

Source The Seasoned Mom

 

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Eating healthy, doesn’t have to be bland

I am certain that every food blogger/cook would admit that having the advantage of living very close to a grocery store is really nice and convenient. I live incredibly close to a grocery store called (HEB). It’s so close that the market is a walking distance from my home. So do you know what I did? I put my tires (feet) to work and walked to the store. I purchased some zucchini and carrots so I could prepare this Sauteed Zucchini and Carrots recipe! It’s special enough for a date night, but simple enough for weeknight meals. So flavorful and healthy!

 

Sauteed Zucchini Carrots

INGREDIENTS

2 Medium sized zucchini (thinly sliced)
2 Medium sized carrots (thinly sliced)
1 Tbsp olive oil
2 Tbsp butter
1 tsp dried thyme
a pinch of sea salt and ground pepper (to taste)

DIRECTIONS

Heat a large pan over medium-high heat. Add the oil and butter.
Once the butter is melted, combine the zucchini and carrots. Sprinkle with thyme, salt, and pepper, toss to coat. Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.

Source Cooking with curls

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Tonight’s Main Dish was Country Style Pork Chops

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Roasted Vegetable Combo

This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is fast and easy with only five ingredients. A delicious way to serve veggies!

Roasted Broccoli and Cauliflower with Parmesan & Garlic

Ingredients

4 C Broccoli (florets)
4 C Cauliflower (florets)
1/3 C Olive oil
Six cloves Garlic (minced)
2/3 C Parmesan cheese (divided)
1/2 tsp sea salt
1/2 tsp Black pepper

Directions

Preheat the oven to 450 degrees F. Lightly grease a baking pan with non-stick cooking spray and line it with foil or parchment paper.

1. Combine the broccoli and cauliflower florets in a large mixing bowl. Mix the olive oil, garlic, and half of the parmesan cheese. Stir to coat. Sprinkle with sea salt and black pepper, then stir again. Prepare the veggies in a single layer onto the previous lined baking sheet, giving them lots of room to breathe.

2. Bake for fifteen-twenty minutes until the edges have browned. (Toss halfway through for more even baking – optional but works better.) Right before serving, stir in the remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.

Source wholesome Yum

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