Italian Turkey Sausage and Vegetables

Caleb came over Saturday night and we spent the day geocaching and playing games. We went looking for six caches and were able to find four of them. This kid is so much fun. He loves God and cares about everyone’s feelings. At one cache he found a “diamond” and was so excited. He definitely had to swap something for it. Just look at how excited he is.

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After a day of looking for treasures he helped me to make dinner. I love that he is old enough to help chop the vegetables. He never shies away from trying new recipes and is very honest about if he likes something or not. We both enjoyed this new recipe and I am sure that I will make it again.

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Italian Turkey Sausage and Vegetables

  • 1 pound Italian Turkey Sausage
  • Olive oil
  • 1 large zucchini, sliced
  • 6 roma tomatoes, sliced
  • 1 large onion, diced
  • 1 bundle asparagus, chopped
  • 2 cloves minced garlic
  • 15 ounce can diced tomatoes
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 12 ounce shredded mozzarella and provolone cheese, mixed blend

In a large non-stick skillet add olive oil and heat. Add sausage which has been removed from the casing and brown slightly while crumbling. While still slightly pink add onion and garlic and cook until onions are translucent. Add everything else except the cheese and stir well. Cook approximately 6-10 minutes until asparagus is cooked stirring often. Add cheese and stir until melted and blended. This will thicken the sauce. Serve warm.

 

Easy Low Carb Taco Pie

I made this recipe recently and it was pretty good. I had baked a turkey breast on New Years Day so I used leftover chopped turkey instead of the ground beef. I also added salsa to the top and it was very filling. When I was making it I thought that it needed more cheese but once it was made it was perfect. The recipe states to bake for 30 minutes or until center is set. It took almost an hour for the center to set for me so just keep an eye on yours while baking.

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You can find the recipe here. Easy Low Carb Taco Pie

Chicken Chasseur

I found this recipe on the internet and made some changes to it to make it low carb. First I left out the flour altogether. I used a teaspoon of Xanthum Gum in place of the flour when adding it to the mushroom mixture. I know that a lot of people won’t buy Xanthum Gum because it is expensive but this is worth every penny. It doesn’t take much to thicken a recipe and the jar of this will last you a very long time.

I also did not use canned tomatoes. I bought fresh tomatoes and put them through my Ninja to chop them. I also used the Ninja to finely mince the shallots. I served it with Mashed Cauliflower that I added garlic and Parmesan cheese (replace cheddar cheese with Parmesan and add garlic) to and Broiled Asparagus with Parmesan Cheese. This was a very filling meal.

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I found the recipe at this site. Chicken Chasseur. I had a problem with the website slowing my computer down so I saved it to the Evernote cookbook and used that to follow while I made this. I always like to give credit to the original source of the recipe. Remember to make it to low carb to make the changes to it as I did above.

Chicken Avocado Salad

Last week I was at my mother’s home and my sister and I were making lunch. My mother is currently requiring soft foods so we came up with this recipe to give her both protein and remain low carb.

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Chicken Avocado Salad

  • 3 chicken breasts
  • 1/2 teaspoon dried onions
  • Water to cover the chicken
  • Bread and Butter pickles, no sugar added, drained
  • 1 1/2 cup or more of mayonnaise
  • fresh tomatoes, diced
  • fresh avocado, diced
  • salt and pepper to taste

Place chicken into a stock pot. Add dried onions and cover with water. Bring to a boil and lower to a simmer and cook approximately 20 minutes until cooked thoroughly. Remove chicken from pot and allow to cool. Once cool we used our Ninja processor and pureed the chicken.

Using the same Ninja process the pickles until no large pieces are seen.

Add chicken, mayonnaise, pickles and mayonnaise to a medium size bowl and mix well.

I prefer to add my tomatoes and avocado right before eating so that the chicken salad doesn’t become watery. The chicken salad can be kept in the refrigerator and add tomatoes and avocado when ready to serve. Avocado has a tendency to turn to black and not adding them until time to eat will prevent this from occurring. Add salt and pepper as desired.

I eat this with a spoon but if you prefer you can use lettuce wraps to serve it in. This is very easy to make and I love having this for my lunchbox for work.

If you want to save time you can also use precooked/canned chicken.

BFF Brownies

These brownies are very good. I was looking for a desert to take to a party later in the week and I decided to give these a try. I used Peanut Butter but I plan to use Almond Butter next time. I can’t taste the peanut butter in them at all. They taste like a chocolate brownie. I also used Splenda instead of what they recommended. Their picture is prettier than mine but I wanted to share my own too.

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I found the recipe on the blog listed below. I have added many of their recipes to my cookbook in Evernote and I hope to make them over the next few months.

BFF Brownies

No Bake Peanut Butter Cheesecake

I made this Sunday afternoon and it was fantastic. I made it exactly as the original blog suggested except that I used Splenda instead of Swerve. I didn’t take a picture of mine because the picture from the other blog was so well done that I could never top it. Please check out their site to see how beautiful this recipe truly is.

No Bake Peanut Butter Cheesecake

Mashed Cheddar Cauliflower

Caleb and I made this yesterday to go with the Dill Cod. We really liked it. How can anything with cheddar cheese be bad?

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Mashed Cheddar Cauliflower

  • 1 large head cauliflower, chopped
  • water to cover
  • 3 Tablespoons Chicken Base
  • 1 teaspoon dried minced onion
  • 8 ounces cheddar cheese, shredded
  • 1/4 cup heavy whipping cream
  • pepper to taste

Place cauliflower into a large soup pot and cover with water. Add chicken base and dried onion. Bring to a boil and cook until tender and breaks apart with a fork. Drain water using a wire mesh strainer. If you use a colander you will loose quite a bit of the cauliflower down the drain.

Add cheddar cheese, heavy whipping cream and pepper and with a hand mixer mash the cauliflower to the consistency of mashed potatoes.

You may have to add salt depending on the brand of chicken base that you use. If you choose to omit the chicken base add salt to the pot while it is boiling. I think I will add additional cheese to it next time as well.