Italian Breakfast Sausage

Italian Breakfast Sausage

INGREDIENTS:

1/2 lb ground lean pork (boneless loin is best)
1/2 lb ground turkey breast
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1 teaspoon sugar (Substitute with granular Splenda)
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes (optional)

DIRECTIONS:

1. Mix all ingredients together.

2. Shape into 12 patties.

3. Spray skillet with non-stick spray. Fry over medium heat, covered to reserve moisture, about 3-5 minutes per side.

Bacon Cheeseburger Quiche

Bacon Cheeseburger Quiche

Ingredients:

16 ounces lean ground beef
1 small onion, chopped
4 strip bacon, cooked and chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup heavy cream
1 cup grated cheddar cheese
1/4 teaspoon garlic powder, to taste
1 teaspoon white pepper

Directions:

Brown ground beef in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into bottom of a deep-dish pie pan. Set aside.

Preheat oven to 350° F.

Combine remaining ingredients in mixer bowl and whip well. Pour mixture over the beef “crust” and back 40 – 45 minutes until top is browned and “set”. Cool 15 – 20 minutes before slicing.

Zucchini Casserole

 

Zucchini Casserole

Serves: 6-8

INGREDIENTS:

2-3 small zucchini
1 large red onion, thinly sliced
1 lb sausage, browned
1/2 lb mushrooms, sliced
3 stalks celery, sliced thin on an angle
1/2 cup parmesan cheese, shredded
2 cups mozzarella cheese, shredded
26 ounces Newmans spaghetti sauce with crushed garlic cloves**
2-3 dashes garlic salt
1 dash red pepper flakes

**I would check the carb count very closely and substitute with a sauce of your choice if this is too high in carbs.

DIRECTIONS:

1. Spray a large round flat bottom covered casserole with Olive Oil.

2. Cover the bottom with a thin layer of spaghetti sauce.

3. Layer in the order listed above, using half the ingredients, repeat with remaining half

4. Bake in covered casserole for 45 minutes to 1 hour at 350.

5. Let set 10 minutes before serving.

Holiday Cafe-Au-Lait

Holiday Cafe-Au-Lait

Someone sent this to me in email and it just sounded so good I thought I would post it with the hopes that the substitutions I added would work.

What do you think?

INGREDIENTS:

1 1/2 cups whole milk (Use 3/4 cup water and 3/4 cup heavy cream)
2/3 cup plus 1 teaspoon sugar (substitute with granular Splenda)
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon
Cocoa, for garnish

DIRECTIONS: Don’t forget to insert the substitutions for the original ingredients

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth.

Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot.

Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.

In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form.

Set aside.

Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste).

Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream. Serve immediately

Spaghetti Squash with Garlic and Oil

Spaghetti Squash with Garlic and Oil

Squash:

1 Large spaghetti squash (2 1/2 to 3 pounds), halved and seeded
1/2 cup water

Garlic and Oil:

1/2 cup olive oil
6 cloves garlic chopped
1/4 teaspoon red-pepper flakes
1/3 cup water – or white wine
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon black pepper
1/3 cup Parmesan cheese – grated

1. Squash: Heat oven to 350. Place squash halves, cut side down, in small roasting pan. Add water. Cover pan with foil.

2. Bake in 350 oven 50 to 60 minutes or until squash is fork-tender.

3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water (or wine), salt and pepper. Bring to a boil for about 2 minutes.

4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.

Buffalo Style Stuffed Eggs

Buffalo Style Stuffed Eggs

INGREDIENTS:

6 eggs
1/4 cup blue cheese, crumbled
2 tablespoons mayonnaise
1 1/2 teaspoons parsley, minced
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon celery salt
1 celery rib, finely diced (This is just for garnishing. So I would consider this optional)

DIRECTIONS:

1. Hard cook eggs. Cool, shell, then cut in half. Mash yolks and mix well all other ingredients except diced celery. Spoon yolk mixture back into egg white halves. Garnish with diced celery.

Holiday Greetings!

Firecracker Chicken Wings

Firecracker Chicken Wings

INGREDIENTS:

12 chicken wings, about 2 1/2 pounds
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
sour cream, if desired

DIRECTIONS:

1. Fold tips of chicken wings under opposite ends to form triangles.

2. Place remaining ingredients except sour cream in heavy-duty resealable plastic bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.

3. Heat coals or gas grill.  (I would think you could use a George Foreman type of grill)

4. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.

5. Serve chicken with sour cream.

Assamee Chicken

Assamee Chicken

This is an interesting recipe from India.

INGREDIENTS

3 lbs skinless chicken, and jointed
2 ounces ghee (clarified butter)
1 teaspoon ground black pepper
3 bay leaves, crumpled
1 tablespoon turmeric
1 pinch chili powder
1/2 teaspoon cloves
1 teaspoon cardamoms, split open
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 garlic cloves, crushed and chopped
2 onions, chopped (I would assume you could cut back on the onions to reduce the carbs)
1 cup chicken stock

DIRECTIONS:

1. Heat the ghee and fry all of the spices with the garlic.

2. Add the chicken and brown all over. Add the onion and cook over low heat for 20 minutes.

3. Stir in the stock and simmer 1 hour or till meat is tender.

4. Serve.

Seasoned Shredded Slow Cooker Pork

Seasoned Shredded Slow Cooker Pork

INGREDIENTS:

2-3 lbs pork butt or pork loin or boneless country-style ribs
1/2 cup water
1 (35 g) package taco seasoning mix

DIRECTIONS:

1. Place meat in a slow cooker and add water.
2. Sprinkle taco seasoning mix over meat.
3. Cover and cook on high for 4-5 hours OR low for 6-8 hours.
4. Shred meat with two forks and return to pot for 5 minutes more.

NOTE: Here’s a recipe for taco seasoning mix. Very tasy and you control the ingredients