Daily Archives: July 28, 2011

Zucchini Taco Boats

The Ingredients:

2 medium Zucchini, halved & insides scraped out

8 oz leftover Taco Meat

2 oz. Onion, diced

6 oz. Cheese, shredded

Sour Cream, Guacamole & Salsa for topppings

What To Do:

Heat oven to 375.

Reheat taco meat in saute pan with onions until all hot and bubbly over med-high heat.

Place zucchini shells on non-stick foil in 9X13 casserole dish. Fill each zucchini shell with the meat until all 4 halves are evenly filled.

Top each boat with 1 1/2 oz cheese, it’s gonna be messy! 🙂

Bake in pre-heated oven for 20-30 minutes until cheese is nice and melty and slightly browned.

Makes 4 serving.

I am not adding the nutritional info for this one because it will depend on what you used for taco seasoning and how large your zucchini’s are. These are really fantastic! Thanks for the idea Sue!

Zucchini Fritters

The Ingredients:

14 oz. Zucchini, shredded (2 medium)

2 Eggs, large, whisked very well

2 Tbsp. Coconut Flour

1/2 tsp. Baking Soda

1/4 tsp. White Pepper

1/2 tsp. Salt

4 Tbsp. Butter for frying

What To Do:

Combine all ingredients, except butter, set batter aside.

Melt butter in non stick saute pan over medium to med-high heat, drop batter by spoonful into hot pan and cook for about 3-4 minutes per side.

Makes 4 servings/8 patties, 2 per serving.

Nutritional Information:     Sodium: 435 mg     Fat: 14.668 g     Total Carbs: 5.79 g Fiber: 2.4 g     Net Carbs: 3.39 g     Veggie Net Carbs: 2.23 g     Protein: 4.98 g     Calories: 170

Ratios:     Carbs: 13%     Fat: 78%     Protein: 9%

Bacon & Leek Frittata

The Ingredients:

8.3 oz. Leeks, sliced and washed (2 medium leeks)

2 oz. Onions, diced

12 oz. Bacon, sliced into 1/2 pieces

3/4 c. Heavy Whipping Cream

8 Eggs, large

1 Tbsp. Lemon Juice

10 oz. Mozzarella, shredded

What To Do:

Pre-heat oven to 375 degrees.

Render bacon over med-high heat in large saucepan stirring often until crisp. Remove bacon bits from grease with a slotted spoon and set aside.

Using the same pan with drippings still in it, saute Leeks and onions over medium heat until tender, about 8 minutes, stir lemon juice into veggies and add bacon back to pan,  mix well, set pan aside to cool off.

In a large bowl, add eggs and heavy cream and whisk very well.

Add cooled off veggie and bacon mixture to the eggs and mix very well. Stir in the shredded cheese and mix thoroughly.

Pour into a greased 9 X 13 casserole dish and bake for about 40 minutes until browned on top.

Makes 8 servings.

Nutritional Information:

Sodium: 593 mg     Fat: 47.96 g     Total Carbs: 7.86 g     Fiber: 0.6 g                       Net Carbs: 7.26 g     Veggie Net Carbs: 4.11 g     Protein: 19.38 g     Calories: 552

Ratios:     Carbs: 6%     Fat: 78%     Protein: 16%

Pork Chops with Mushroom Gravy

The Ingredients:

6 Pork Chops, approx 6 oz each

salt & pepper to season chops

2 Tbsp. Olive Oil

8 oz. Mushrooms, drained, canned

1 can Campbell’s Beefy Mushroom Soup, condensed

3 cans Water (use soup can)

2 Beef Bouillon cubes

2 Tbsp Minced dried Onions

1/2 tsp. Thyme, dried

What To Do:

Combine soup, water, bouillon cubes, minced onions, thyme and canned mushrooms all together in large soup pot, bring to boil, cover, reduce heat to medium and cook for 15 minutes.

Meanwhile, season pork chops very simply with salt and pepper,  heat oil in a saute pan over med to med-high heat and sear the chops on each side, about 2 minutes per side.

Add the seared pork chops to the soup mixture, cover, reduce heat to medium low and allow to cook for 1 1/2 hours rearranging the chops a couple of times during the cooking time.

After the hour and a half, remove chops from liquid, set aside to rest. Turn heat up to high and let the gravy thicken, stirring occasionally for about 15 minutes.  Spoon gravy evenly over the 6 chops and serve.

Makes 6 servings

Nutritional Information:     Sodium: 981 mg     Fat: 14.61 g     Total carbs: 6.72 g  Fiber: 1.1 g     Net Carbs: 5.62 g     Veggie Net Carbs: 2.3 g     Protein: 39.68 g      Calories: 325

Ratios:     Carbs: 9%     Fat: 40%     Protein: 51%