This is quick and yummy low carb meal.
I bought this steak:
I chopped it into bite size pieces, seasoned it with McCormick's Montreal Seasoning.
I threw some butter and baby portabello mushrooms in a skillet.
I threw the seasoned meat in the skillet, and put what butter I had left over.
Don't do that.
It makes everything wet and greasy.
When it got to this consistency, I added the mushrooms back in:
Mix them about.
I took one bite and knew it needed sour cream with a shake of Lawry's.
So I had this recipe for this wonderful low carb broccoli dish. Pinterest had two separate recipes on how to make it. I bought all of the stuff to cook it casserole style in the oven. As my luck goes, my gas oven does not want to light. I made it exactly the same way, only took the other recipes advice and put it in the fridge for an hour before serving.
Let me stress.....
DO NOT cook the broccoli first if you are going to serve it cold from the fridge.
Do exactly what I did, but use small pieces of raw broccoli.
Trust me when I say.
If you want to make it casserole style, I will show you what I did, and then stick it in the oven for 400° for 10-15 minutes.
If you want it cold/fridge style, just mix all of the ingredients and let it chill for at least one hour.
I highly recommend the fridge, it was good, minus the booty-tasting broccoli.
What you need:
5-ish cups of broccoli
1/2 cup of mayo (to begin with)
1/2 cup of sour cream
Bacon (as much as you like)
2 cups of shredded cheddar
Seasonings. I used a little salt, garlic powder, Lawry's, and onion powder.
This is what you need to do for option 1.
Preheat your oven to 400°
Boil the broccoli for about 3 minutes. I added a pinch of salt.
Mix the mayo, sour cream, 1 cup of shredded cheese, and half of the bacon that was cooked.
Put it all in a greased baking dish, then add the second cup of cheese and the remainder of the bacon.
Bake 10-15 minutes.
Mix every ingredient together and just taste test as you go.
I keep adding garlic powder, onion powder, and Lawry's to the sour cream/mayo mixture until it was like I liked it.
I slowly added the cheese and a tad of extra mayo as I went.
It was fabulous.
If the broccoli had been raw, OMG, I would have combusted from happiness.
If you love egg rolls, this is for you.
I actually don't love egg rolls that much, and I LOVED this!
It is so incredibly simple, and very low carb.
If you are the kind of person that enjoys eating the abomination that is green onion, than just go ahead and garnish this with it.
Not even once for me.
What I used:
1 lb lean ground beef
A couple of swishes of sesame seed oil
3/4 of a bag of coleslaw mix
2 tbl of soy sauce
1 tbl of Sriracha
This stuff is amazeballs. How did I not know this existed?
Swish a couple of tablespoons of this in a medium-high skillet. Cook down the garlic.
Brown the ground beef.
Throw in 3/4 of this bag of slaw..
Mix it about in the skillet. (If you own a wok, I would recommend using it. I JUST got a real skillet, so let's be real)
Don't do what I did. I added the soy sauce and the Sriracha, and I got fancy and used this thing:
I mixed up the teaspoon and tablespoon, so I didn't put enough Sriracha and soy sauce.
I "eyeballed" it. The soy sauce was perfect. WAY too much Sriracha. I died a little.
But it was still yummy to my tummy.
Just stir it about until the raw mix starts to wilt.
Make sure you save a little bit to eat the next day.
I tried to find sesame seeds at the store, but negative.
If you can find some, I bet it would be delish.
This was my first time making salsa.
If you make this, don't be shy with the salt. I have been trying to cut back on sodium, but this isn't the dish to do that.
I also went very light on the jalapenos and the juice, and it was kind of bland.
Don't be like me.
What I used:
Half of a red onion
The juice of two limes
3 tomatoes (could have used one more)
10 oz of pre-cooked shrimp
Jalapenos. At least 2 or 3 tablespoons, no matter how much of a wuss you are. I used 4, yes 4 single jalapenos. For shame.
I used this much cilantro:
Don't forget the shrimp in the freezer like I did, or you'll spend the time you're cutting up the produce trying to thaw out the shrimp in lukewarm water.
Quarter the tomatoes and onions, throw them in a food processor (unless you're a hardcore chopper), with the juice of the 2 limes, the cilantro, and salt. Be generous with the salt, to your liking.
Add the shrimp and jalapenos and blend well. I learned my lesson in pulsing shrimp, so I made sure everything was well and blended before I threw them in there.
Just keep taste testing, and make sure your spices are to your liking.
Stick it in the fridge for at least an hour.
It went nicely with Scott's Favorite Fajitas.
I miss tortillas :(
I am on a roll! Three recipe blogs in one day!
If I woke up early enough to make breakfast, I wouldn't be having so many low-carb woes. I needed something other than the high-sodium turkey links that I have been gobbling for 2 months, so I thought I would give this a try.
Anything that I can throw in the microwave while I am getting dressed and throwing my hair in a pony tail is good for me.
These would be excellent to make ahead and freeze batches of, but I wanted to try it out before I went all balls in.
I read that you can keep cooked scrambled eggs in the fridge for up to 4 days, so if I die, ya'll sue the Google.
I had a lot of scrambled egg left over, so I probably didn't put enough in there. Next time I will make a batch to freeze, so 10 eggs will still be enough. You can also add all kind of yummies in here. Spinach, tomatoes, bell peppers....I kept it simple for the first time.
What I used:
1 1/2 cup of shredded cheddar
20 slices of ham
A splash of heavy cream
Kosher salt, garlic powder, Lawry's, and onion powder.
What I did:
Crack 10 eggs in a cool lime green bowl.
Add very little salt, a good helping of garlic powder, some onion powder, and may a small swish of Lawry's. I would have put more than a swish of heavy cream but it looked kind of sketchy.
Melt 3 tbl of butter over medium heat, add the eggs to the pan. I shook in some pepper. When they got to this consistency, I added the cheese. I would have used two cups, but I just dumped what was in the bag.
I then moved them out of the skillet so they would stop cooking while I got everything else ready.
Now in this little segment I will tell you nothing that you need to know.
In the almost 6 years that we have lived here, I have never attempted to use this stove's broiler. I turn it on, it lights up, I think we're in business. When I put the assembled food in the broiler for about 8 minutes after it has been on for 20 minutes or so, it was so cool that I grabbed the pan out of the oven with my bare hand...so...let me tell you what I did from the above picture's point.
When the eggs are cooked, prepare your cutting board.
Put down 2 slices of ham...
Spoon in the egg mixture. You can put more, I had a bunch of leftovers.
I am a horrible roller, and when I transferred these back and forth some egg fell out. Roll 'em up tight.
I ended up broiling them in the toaster for about 8 minutes.
Remind me to clean the toaster and underneath.....
I then packed them up for the rest of the week, and put some in my lunch thingie for tomorrow. This will be breakfast and lunch. If the flippin' store had the cottage cheese that I like, that would be heavenly.
Today I have reheated leftovers, Scott made potato salad to go with his dinner, I made Ugly Pepperoni Zucchini Bites, and I am dehydrating zucchini to make Zucchini Chips. And now this. The kitchen is a disaster, and dinner still has to be made.
Look who is doing the dishes!!!!!
He must want something.
Excuse me while I go hide.....
SO yeah...basically skip the way I did it the first time and go by the bottom part.
File it under "ugly food", and "things I couldn't make by myself".
I didn't dislike these, but I didn't love them either.
Maybe if I had seasoned the zucchini first. The pepperoni and cheese was amazing, but left a weird aftertaste on the zucchini. The next time I will slice the zucchini into individual pieces, and just lay the pepperoni and cheese on top and each them as bites.
What you need:
One zucchini, sliced, but not all the way through.
Sliced mozzarella cheese.
Cut the zucchini into two pieces. Slice almost to the bottom, but keep it intact.
Add one pepperoni in the slot, then a piece of cheese (I folded one slice into 4 squares).
Repeat until all of the slots are full.
It was hard trying to stuff it and keep them separated, so I held it while Scott stuffed it.
It kept falling over, so Scott rigged it up with toothpicks so it would stay upright.
I sprinkled garlic powder over them, created a dome of aluminum foil over it, so it could steam, then stuck it in a preheated 425° oven for 15 minutes.
and then.....ugly food.
Literally 5 minutes after I published this I was in the kitchen remaking these.
I seasoned the zucchini with salt, onion powder, and garlic powder, slicing them individually.
I knew immediately that this pan was too small.
I added pepperoni and cheese, sprayed the pan with avocado oil, did not dome it this time, and cooked it the same as above.
OMG, yes....these are so much better.
Cubed steak? Cube steak? The Internet says both.
I absolutely love Slow Cooker meals. I threw this in before work, came home, made a slurry, cooked it for 20 more minutes, and it was ready.
My mouth was watering so bad for a piece of bread that I could dip in this amazing gravy, but I resisted.
File this under "ugly food".
What I used:
Approximately 2 lbs of cubed steak
1 can of Cream of Chicken soup
1 can of French Onion soup
1 packet of Au Jus mix
3 tbl cornstarch
Whisk together a 1/2 of cup of water, the cream of chicken, the French onion, and the packet of Au Jus in the crock pot.
Place the meat as flat as you can in the bottom.
Cover and cook on low heat for a least 6 hours. I was gone for almost 9 hours, and it was perfect.
Mix the cornstarch with 3 tbl of water, stir well, then add the slurry to the crock pot, stir well AGAIN, and cook on high for about 20-30 more minutes.
Ya'll......this is melt in your mouth amazing.
Oh my Gosh, to have had creamy mashed potatoes and/or a big slice of white bread to slather this gravy over?
However, I did not. My bowl and tummy were sad. Curse you low-carb malarkey.
Scott's plate had it going on.
And then for some weird ass reason he wrapped it up his "seconds" in a tortilla...
Also pretend that we are in our Sunday best eating at our kitchen table like normal people and not in the living room next to the dirty vacuum cleaner and my dead plant.
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.