Beef strips, Sauteed Veggies with Quinoa

Ingredients:

1lb beef strips (You can buy individually cut or buy a hunk of beef and slice)
1 zucchini
1 red pepper
1 c quinoa
2 c water
1 tbsp olive oil
Garlic salt
Soy sauce

Pour oil into a pot, and turn on high. Pour in the quinoa. Toast 1 cup quinoa for 2-3 minutes in oil or until you hear it start a slight popping sound. (Toasting will remove any bitter taste from the quinoa). Pour in the water and wait for it to boil. Once it starts to boil, put on low heat for 15 minutes. Once done, let cool for 5 minutes and fluff with a fork.

Saute the beef strips and veggies in olive oil and season with soy and garlic (or any other spice you like).

Low Carb Carnitas

Ingredients:
(1) 4lb pork butt (boneless)
Pork rub or preferred seasoning
3 cups beef broth

Low carb tortillas
Optional sides - salsa, cheese, sour cream

Directions: 
Preheat the oven to 325 degrees. Rub down pork with seasoning of your choice and place in large roasting pan with beef broth. Cook, covered, fat side up for 1 hr per lb until the meat starts to fall apart. Once the meat is tender and falling apart, serve with desired low carb toppings on low carb tortillas.

Your meat should look like this.

Coconut Peanut Butter Mini Brownies with Cream Cheese Icing (low carb)

2 square unsweetened bakers chocolate, melted
3/4 cup granular splenda
2 eggs
1/2 cup natural unsweetened peanut butter
1 cup unsweetened shredded coconut
1/3 cup butter

Icing:
1/2 cup cream cheese
1/2 tsp vanilla
1/4 cup granular splenda

Preheat oven to 350 degrees. Mix all of the first ingredients together and spoon into greased mini muffin pan. Bake for 5-7 minutes. (I baked for 10 and they were really dry). Mix cream cheese, vanilla, and splenda. Spoon into a sandwich bag, and snip off a tiny piece of the corner to squeeze out the icing. Decorate the brownies.

If there is any way of making these more moist. Let me know!

Chicken Bacon Roulades (low carb)

My even lower carb variation of this recipe found on Pinterest

1 shallot, chopped
4 thinly sliced chicken breast halves (comes in 1 pkg)
7 pieces of bacon
Lemon pepper seasoning to taste
Parmesan cheese, aka "sprinkle cheese"

Sauce
1 tbs minced garlic
1/3 cup dry white wine
2 tbs soy flour
1/4 cup chicken broth
1/4 cup heavy cream

Preheat oven to 300 degrees.

Cook the bacon in a large skillet until brown and flexible, not crispy, on medium high heat. Remove bacon from pan and set on paper towels. Mince shallot. Reduce heat to medium low and cook shallots in bacon grease until tender. Remove with a slotted spoon to a small bowl. Reduce heat to low.

Take one thinly sliced chicken breast and place on plastic wrap. Season top of breast with lemon pepper seasoning. Add two strips of bacon and spoonful of shallots. Generously coat in parmesan cheese.

Using the edge of the plastic wrap, tightly roll the chicken and filling. Secure with toothpicks (or in my case, a broken kabob skewer).  Repeat for all chicken. Place roulades on a cookie sheet.

Bake for 30 minutes in the oven.

While the chicken is baking, add garlic, wine, soy flour, chicken broth, and heavy cream to the skillet. Heat to medium and simmer for 15 minutes, stirring occasionally. Reduce to low and let the sauce sit on the stove top until chicken is done. Serve roulades with white wine sauce on top.

Feta, Olive, and Lamb Meatballs (low carb)

1 lb ground lamb
1/2 cup chopped parsley
1 tsp dried oregano
1 tbs chopped onion
1/2 cup feta cheese
1/2 cup pitted Kalimata olives, chopped
2 small eggs

Mix all ingredients together and mix well. Form into 1 inch balls and broil 4 minutes on one side. Then, turn the meatballs, and broil another 4 minutes.
These taste great wrapped in a low carb tortilla with sour cream or taziki sauce.

Toasted Coconut Curry Chicken (low carb)

Chicken
1 lb boneless skinless chicken tenderloin
4 oz unsweetened shredded coconut
1/2 tsp salt
1/2 tsp pepper
2 eggs
3 tbs butter

Curry sauce
1 cup heavy cream
1/2 cup coconut milk
2.5 tbs curry powder
1/4 tsp cumin
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
dash of paprika

Mix shredded coconut, salt, and pepper in a shallow bowl. Beat two eggs in a separate bowl. Coat chicken tenderloins in eggs, then coconut. Melt butter in a large saute pan on medium. Cook chicken until done -- the coconut will brown nicely, but cut a piece to make sure it's not still pink.

Remove chicken and place on a separate plate. Lower heat to medium low. Add cream, coconut milk, curry, cumin, garlic, salt, pepper, and a dash of paprika. Heat just to a low bubble, then remove. Coat chicken and serve.

I enjoyed a large portion of green beans as a side. Test your curry sauce to make sure it's salty enough. I didn't add enough salt to my concoction, so I am unsure of the exact measurement.

Goat Cheese Stuffed Mushrooms

Olive oil

2 packages of white button mushrooms

1 tbs minced garlic

1 log (8 oz) goat cheese

1 tbs chopped chives

1 tbs parsley (plus extra for garnish)

¼ cup crushed pork rinds

¼ cup parmesan cheese

1 package cherry tomatoes

½ cup balsamic vinegar

Preheat oven to 350 degrees. Blend garlic, goat cheese, chives, pork rinds, parsley, and parmesan in a food processor until well blended. Hollow out button mushrooms, removing stems. Scoop large dollop of cheese mixture and fill mushrooms. Place on olive oil coated baking sheet. Bake for 20 minutes.

Cut cherry tomatoes and remove seeds. Soak in ½ cup olive oil and balsamic vinegar. When mushrooms are done let cool for a few minutes, and then top each with a couple tiny slices of tomato and a sprig of parsley. Serve warm.

Low Carb Pizza

February 10, 2012 by Beth
Filed under: Taste of Twinsburg (Edit)

 

Crust

• 2 cups mozzarella cheese
• 4 ounces cream cheese , softened
• 3 eggs
• 1/3 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 teaspoon chives
• 1/2 tsp minced garlic
• 1 tbs red pepper flakes

Toppings

• ½ cup pizza sauce (low carb content. I use Cleveland’s Own Little Italy Pizza Sauce)
• 1 cup mozzarella cheese
• pizza toppings , of choice

Directions:

Preheat oven to 375 degrees F.   Beat together softened cream cheese and eggs until smooth.  Add cream, parmesan, chives, red pepper flakes, Italian seasoning and garlic.  Spray pizza pan with cooking spray or oil.  Place 2 cups mozzarella cheese in bottom of pan. Bake for 5 minutes.
After the cheese is cool, pour egg mixture over cheese. Bake for 35 minutes.  Remove from oven and spread sauce over baked mixture. Add toppings of choice. Cover with remaining mozzerella cheese. Bake until bubbly and brown. Let stand for 5 minutes.

Creamy Caesar Crock Pot Chicken

Ingredients

4 boneless skinless chicken breasts
8 oz caesar salad dressing
1 can cream of chicken soup
4 oz cream cheese, softened
8 oz shredded mozzarella
1 pkg frozen broccoli veggie mix

Add ingredients to crockpot, saving the shredded cheese for last, and cook on low for 6-8 hours.

Low Carb Vegetable Beef Soup

Ingredients
1 pkg broccoli and snap pea frozen vegetables
1 pkg beef broth
1 pkg frozen beef fajita strips
1/2 tsp ground ginger
3 tbs teriyaki sauce

Directions
Mix vegetables, broth, ginger and teriyaki in a large pot. Heat on medium. Saute frozen beef strips in a pan until heated thoroughly. Cut strips into smaller bite size pieces and add to the pot. Cook for 15-20 minutes and serve. Tastes best after being refrigerated overnight and reheated.

Marinated Steak Kabobs

Ingredients 
1lb flank steak or thin steaks cut into strips
Desired vegetables for kabobs (like red, yellow, and green peppers, onion, grape tomatoes)
Kabob skewers

Marinade
3/4 c vegetable oil
1/2 c soy sauce
1 1/2 tsp ginger
3 tbsp honey
1 tsp garlic powder
Dash salt and pepper

Add all marinade ingredients together and put steak and marinade in a small casserole dish; cover. Marinade 24 hours in the refrigerator. Add vegetables and steak to skewers and grill. Yummy!

Rolled Vegetable Meatloaf

Ingredients:
1 lb ground meat (veal, beef, sausage)
3/4 c chopped onion
1 c bread crumbs (or soy flour)
1 tsp cumin
1 tbsp garlic salt
1 tbsp pepper
1 pkg Broccoli, Cauliflower, Carrot w/ Cheese Veggie Steamer
Ketchup


Directions: Preheat oven to 350°. Mix meat, onion, spices, and bread crumbs (or flour). Cook the steamed veggies at directed. Cool and chop in a food processor. Take a piece of wax paper and cover a cookie sheet. Place meat mixture on wax paper; cover with another long sheet of wax paper. Press meat mixture into a long rectangle, about 1/2 thick or a little thicker. Peel off wax paper and spread veggies on top of the meat. Take the edge of the bottom of the wax paper and slowly roll it. Place roll into a meatloaf or bread pan. Top with ketchup. Bake for 1 hour 20 minutes.

Orange Chicken Salad

Ingredients

1 can chunked white chicken
1 orange
1/2 cup chopped cashews
1/2 cup mayo
Lemon-pepper seasoning

Mix chicken, cashews, mayo. Zest part of the orange rind into the salad. Cut the orange in half and squeeze the juice into the salad. Cut the other half into bite sized pieces and add to the salad. Add a tsp of lemon pepper seasoning. Mix well. Chill for 3 hours.

Joggin' Your Noggin Recipe - Moussaka by Beth

1/4 cup olive oil
1 & 1/2 tsp cumin
1 large eggplant, peeled, if desired, and quartered & sliced
2 cups chopped ripe tomatoes
1 tsp cinnamon
1/2 tsp sugar or honey
1 tsp salt
1 cup cooked garbanzon beans

Heat the oil in a skillet. Add the cumin & saute for 1 minute. Add eggplant & saute for 5 minutes. add the tomatoes & continue cooking for 3-4 more minutes. Stir in cinnamon, sugar or honey, salt & beans. Place in a cassarole dish, cover, and bake for 1 hour at 350 degrees. Makes 4 servings. Serve with rice, bulgar wheat or couscous.

Joggin' Your Noggin recipe - Fish Salad by Frank

For those of you who missed it, Joggin' Your Noggin was a 3-part program done here at the library to help people to age gracefully, and hopefully avoid Alzheimer's. Diet is, of course, an important component of staying mentally and physically fit. Participants brought in recipes.

1 lb. favorite fish (poached)
1 cup mayonnaise
2 hard-boiled eggs (cubed)
2 stalks celery (chopped)
1/4 cup red onion (chopped)

Combine all ingredients and chill. Serve on bread or with crackers.

IMPORTANT ANNOUNCEMENT!

As of Friday, April 8, 2010, this blog has moved. Please visit http://blogs.twinsburglibrary.org
If you only want to view recipes, click on the Taste of Twinsburg category on the right side of the blog.

Chicken, Bacon, Ranch Pizza

Ingredients
1 premade pizza crust
1 tsp garlic salt
Olive oil
1 c Hidden Valley Ranch salad dressing (cheaper kinds taste horrible on this pizza)
1.5 c grilled chicken breast
3 strips cooked bacon chopped
1/2 can diced tomatoes
1 pkg shredded mozzarella and provolone cheese

Preheat the oven as per crust instructions. Prepare the crust. Brush olive oil on the crust and sprinkle with garlic salt. Top with ranch salad dressing as sauce. Sprinkle cheese heavily over the top. Top with chicken, bacon, and tomato. Cook as per crust instructions and serve.

Cari's Easy Spaghetti Casserole

I mishmashed several recipes together to create this. It's in the oven now!

1 lb. ground turkey
8 oz. spaghetti (whole wheat or enriched flour)
4 oz. reduced fat sour cream
4 oz. low fat cream cheese
24 oz. spaghetti sauce
Italian seasoning, parsley, garlic powder to taste (I use a lot!)
1/2 cup reduced fat mozzarella cheese, shredded

Preheat oven to 350. Cook turkey in skillet until browned. Add spaghetti sauce; simmer for 10-15 min. Add seasonings to meat mixture. Meanwhile, cook spaghetti and drain. Stir cream cheese and sour cream into meat mixture until fully blended. Mix in spaghetti. Place in 9 x 11 pan, top with mozzarella, and bake for 30-35 min. uncovered.

You can add other seasonings (I would like to try with Cajun seasoning) or vegetables (zucchini, squash, onions, peppers). I will serve this with a green salad.

Easy Chocolate Frosting

Ingredients

6-7 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 tsp vanilla
1/4 to 1/2 cup milk

Beat butter until creamy. Add 2 cups powdered sugar and beat slowly. Add a little milk and stir again. Add powdered sugar 2 cups at a time and more milk, stirring or beating until creamy. Add vanilla and cocoa powder, beat together. Add more milk to get desired texture. Covers 1- 2 layer cake or 1 sm. sheet cake.

Homemade Pie Crust

Makes two pie crusts

Ingredients

2 cups flour

1/2 teaspoon salt

1/3 cup shortening

1/3 cup cold butter cut into small cubes

6 to 7 tablespoons cold water

Cut in butter and shortening (use a fork, knife, or pastry tool and "cut it in by hand") till flour mixture is crumbly looking. Add water one tbsp at a time (you may have to add more water just do it a little at a time). Stir gently with fork till all dough is moist. Form dough into two equal parts. You can refrigerate dough if you want to before rolling out.

Roll dough out on lightly floured into about a 1/4 in thich or 12 in circle.

Following filling directions for baking time and temperature when baking.