Low Carb Zucchini Pancakes

I love zucchini! This recipe is sort of a play on hashbrowns. These little pancakes are good for breakfast, lunch or dinner.

Low Carb Zucchini Pancakes
makes 5 silver dollar - sized pancakes

1 baby zucchini - shredded with skins on
1 small egg
1/2 tsp of seasonings of choice - I used Montreal Steak Seasoning (make
sure there is no sugar in it) & red pepper flakes

Shred zucchini and place between two layers of paper towels to blot out the water from it.
Beat egg
Stir zucchini and seasonings into egg. Mix well.
Drop by tablespoonful into a large frying pan that has been sprayed with cooking spray.
Cook over medium high heat until the egg has firmed up on the bottom and is light brown.
Flip over and continue cooking until light brown.
Serve immediately. These do not hold up well over time.
Top with salsa and/or sour cream, if desired.

I'll let you in on a little secret...

See those pickle spears peeking out in the top picture? This is one of my very favorite low carb snacks.

Roast Beef & Cream Cheese Wrapped Dill Spears

2 piece of roast beef - sliced thin
1 oz. cream cheese, softened
1 whole dill pickle, cut into 4 spears

Spread cream cheese over both slices of roast beef.
Cut each slice of roast beef in half, making 4 slices of meat.
Place a pickle spear on each piece of meat.
Roll up, wrapping the roast beef and cream cheese around the spear.

Low Carb Inside Out Chicken Cordon Bleu

My low carb version of  Inside Out Chicken Cordon Bleu does not contain any type of breading and there's no sauce. It uses baked chicken, deli ham and Swiss cheese so there no long cooking times.

While I love the original version of this dish, this is definitely right up there with it!

Inside Out Chicken Cordon Bleu
makes 1-2 servings

2 slices deli ham, sliced thin
2 slices Swiss cheese
1/2 C. shredded cooked chicken

Lay ham flat.
Place the swiss cheese on top of the ham
Stack the chicken pieces on one end of the ham.

Roll up jelly roll style.
Secure the bundles with toothpicks.
Place bundles in pie pan.
Bake at 350* for 15 - 20 minutes, until cheese is melted
and the meat is warm.
You can also take a shortcut and microwave the bundles
until warm.
Serve with Ranch dressing for dipping.

Menu Plan Monday (on Tuesday)

I'm running behind...as usual.

Here are my meal plans for the week. Once again, if things get busy, the meals might get switched around. I will post the new recipes that I try.

My Low Carb Menu

Monday - chef salad

Tuesday - inside out chicken cordon bleu bundles

Wednesday - grilled pork tenderloin, steamed cabbage

Thursday - roast beef w/ peppers and onions

Friday - pizza burger w/ sauteed zucchini

Saturday - taco salad


Family Menu

Monday - pizza

Tuesday - chicken enchilada casserole

Wednesday - grilled pork tenderloin, fried noodles

Friday - spaghetti pizza

Saturday - pork stir fry, rice & homemade egg rolls

Come back throughout the week to check out some new desserts that I'm trying out on my family.  Check out Orgjunkie.com for more great menus on Menu Plan Monday!

Low Carb Chicken Salad

I've been making this recipe ever since I started low carbing years ago. I love it. It's simple, yet full of flavor.

I usually use salad that consists of different greens. I could've sworn that I bought a bag at the store but after searching for it, I only came up with your typical bagged lettuce, cabbage and carrots...so that's what I used. It's delicious either way. 

Low Carb Chicken Salad

2 C. salad
grilled or baked chicken breast
5 whole white mushrooms - cremini mushrooms work, too
1/4 C. shredded mozzarella cheese
black olives, sliced - I used 4 sliced up
1 tsp. minced garlic
2 tsp. Montreal steak seasoning  - be sure to check that no sugar has been added
red wine vinegar & olive oil salad dressing*

Chicken & Mushrooms

Shred chicken breast and add to a medium frying pan. Slice mushrooms and add to the pan. Stir in minced garlic and steak seasoning. Drizzle with enough olive oil to keep the mixture from sticking while cooking. Cook over medium-high heat until the mushroom are soft. Remove from heat and immediately top with shredded cheese. Leave everything in the pan until the cheese melts.

To Plate:

Place lettuce on a big plate. Top with sliced olives. Top the olives and salad with the chicken & mushrooms. Drizzle the salad dressing over the top.

Red Wine Vinegar & Olive Oil Salad Dressing:

1/4 C. olive oil
1/3 C. red wine vinegar
1 -2 packets of Sweet N Low or Splenda, to taste - to remove bitterness
2 tsp. Italian seasoning

Add all ingredients to a shaker and shake well.

Enjoy!

Low Carb Sloppy Joe Stuffed Peppers

Today was the first day of my dive back into low carbing. I've written my menu for the week in my previous post.

A member from FamilyCorner.com posted the low carb sloppy joe stuffed peppers that I made for my dinner tonight. This dish was full of flavor and very good. I didn't eat a lot for breakfast and lunch today so I decided to eat one whole green pepper and the filling. The original serving size is 1/2 of a green pepper with filling for 4 carbs. I didn't use quite one pound of ground beef so I probably have enough filling left over to stuff another whole pepper. I'm going to cook the pepper tomorrow, then stuff it and stick it into the freezer for when I need a quick lunch or dinner. This recipe is a keeper!

Low Carb Sloppy Joe Stuffed Peppers
1 pound ground beef
1 ounce onion, chopped, about 2 TBSP
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce  - I used Hunts
1 teaspoon granular Splenda - I skipped this
1 1/2 teaspoons white vinergar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt -I skipped this
1/8 teaspoon pepper

8 ounces cheddar cheese, shredded - I just
sprinkled a little bit on top of my peppers

3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic; drain fat.

Stir in all remaining ingredients except the cheese and green peppers.

Simmer 10 minutes.

Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. To shorten baking time, I cooked mine for almost 8 minutes.

Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese.

Bake at 350º 15-20 minutes (5 -10 for me) until hot and bubbly and peppers are tender.

Makes 6 servings

Can be frozen

Per Serving: 306 Calories; 21g Fat; 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

Click here to see the original recipe.