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Showing posts from 2013

Cheesy Bacon Chipotle Baked Spaghetti Squash

This one is sooooo good, I couldn't wait to share it with you! It's like the best pasta dish you have ever tasted, but without the pasta. Lately, I have been cutting out the starches in my diet - potatoes, bread, rice and pasta - and replacing them with vegetables. Spaghetti squash makes a great low- carb, gluten-free, low-calorie pasta replacement. 





Cheesy Bacon Chipotle Baked Spaghetti Squash
( makes 2-4 servings, depending on size of spaghetti squash)

1 large spaghetti squash, cut in half  and seeds removed
4 strips of cooked and chopped bacon
2 green onions, chopped
1 cup aged cheddar cheese, grated 
1/2 cup sour cream
2 tsp. chipotle peppers in adobo sauce, finely chopped
salt and pepper, to taste
Spaghetti Squash:

Preheat oven to 375 F. Cut spaghetti squash in half .. Scoop out seeds and guts. Put squash cut side down on a large parchment lined baking sheet. Cook for about 43 minutes. Remove. Let cool. Take a fork and scrape, so that you have long strands that look like spaghetti.

P…

Gluten- Free Peachy Keen Bars

This past month has been really busy with lots of my family coming to visit. It was so wonderful to have my family visit our new home and to show off our quaint little town.  I was searching Pinterest  and I saw this dessert. It looked really delicious and easy to make, so I thought I would try it out. The original recipe calls for a regular cake mix but I used a gluten-free cake mix. I always worry when I cook with gluten-free products, because it seems to be a real hit or miss kind of thing. I didn't need to worry because this dessert was absolutely delicious! Everyone loved it. It tastes like a sugar cookie topped with cheesecake with a little fruit crumble thrown in for good measure. The recipe calls for canned peaches but I am sure that most fresh fruits would probably work just as well, if not better.


Gluten-Free Peachy Keen Bars
(adapted from Just a Pinch Recipes)

1 pkg. dry cake mix - white, yellow or french vanilla ( I used a gluten-free white cake mix)
1/3 cup butter, room t…

Summer Steak Salad with Grilled Pineapple and Avocado

Hello Sunshine! I have always thought that I don't like salad. Maybe it reminds me of years of dieting. Salad = Deprivation. Anyone remember the fat- free days of the 90's? You could eat a million calories a day as long as it was all fat- free. An entire box of Snack well cookies, it's OK, they are fat-free! Fat-free cinnamon buns, bagels with fat -free cream cheese, fat-free ice cream. Wow! What a bunch of dummies we were!  I swear, there is absolutely nothing more disgusting than salad with fat- free dressing! The mere thought of it makes me queasy! YUCK!! Those awful salads almost turned me off salads for life.

Well, I have finally figured out that I like salad. I really, really like salad. A beautiful, fresh summer salad filled with lots of delicious goodies. I love a salad with lots of different flavors and textures. This salad really blew me away with its deliciousness. Sweet grilled pineapple, spicy steak, buttery avocado, crunchy sunflower seeds. It really doesn'…

Healthy Banana Oatmeal Bread

Looking for a healthy treat that is as yummy as it is healthy?  Well, you have come to the right place, my friend!  This banana bread is made without any flour, dairy, oil or sugar. I took a basic banana bread recipe and started playing around with it, to see if I could make a much healthier version. I replaced the flour with rolled oats, ground flax and coconut, and completely omitted the sugar. The only sweetener in this recipe comes naturally from the sweet potato and banana. I also added 1/2 cup of raisins to this loaf. I was a little worried that this was going to be a huge disaster, but I was pleasantly surprised at how well this turned out. 




Healthy Banana Oatmeal Bread

1 cup pureed, cooked sweet potato
3 very ripe bananas, mashed
1 egg
1/2 cup unsweetened coconut milk
1 tsp vanilla

2 1/2 cups (large flake) rolled oats 
1/4 cup golden flax meal
1/2 cup unsweetened finely shredded coconut
pinch of salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon

*Optional : 1/2 cup - chocola…

Chicken and Bacon Corn Chowder

Ahhhhhhh.


 Nothing quite hits the spot like a luscious bowl of homemade soup on a cold, winter's night.


 Wait!


 What's that?


 It's spring?


PHEW! (wipes brow)




Buh Bye winter!






HElloooo spring



Chicken and Bacon Corn Chowder



4 slices thick- cut bacon, chopped
1 onion, diced
2 ribs celery, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, chopped
2 cups corn 
2 cups diced peeled potato
4 cups chicken stock
4 cups milk or cream
1 bay leaf
1 tsp. fresh thyme leaves
2 1/2 cups diced, cooked chicken
3 -4 Tbsp. cornstarch dissolved in cold water
salt and pepper to taste
hot sauce to taste

Garnish: green onions, sour cream, reserved bacon 


In a large pot cook bacon until it is somewhat crispy. Remove bacon and drain on paper towel. Saute onion, celery and peppers until softened. Add corn, potatoes, stock, milk and seasonings. Bring to a simmer, cover and cook at a low temperature until vegetables are tender. Add chicken to pot. Bring to a gentle boil and stir in cornstarch …

Hot Buffalo Chicken Dip

I don't know about you but I am a sucker for Buffalo Chicken anything. I think the spicy zip of the wing sauce pairs so perfectly with the tangy blue cheese. Anyone else a huge fan of blue cheese? MMMmm!   With those flavors in mind, I decided to whip up a hot, cheesy dip. As my mother-in-law likes to say - "It was to die for."





Hot Buffalo Chicken Dip
(low-carb, gluten free)

8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/3 cup hot buffalo wing sauce
about 1 cup grated aged white cheddar
1 cup diced cooked chicken breast
1/4 cup crumbled blue cheese
2 finely chopped green onions

Instructions:

1. Heat oven to 425 F.
2. In a medium size bowl, blend cream cheese and mayo together. Add wing sauce, chicken, blue cheese, green onions and 1/2 the white cheddar.
3. Pour into a greased medium- size casserole dish.
4. Top with remaining cheddar cheese.
5. Bake until bubbly and  cheese is browned - 15 to 20 min.
6. Serve with crackers, thick- cut potato chips, celery and carrot sticks.


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