Bumper Crop

I decided I like Spaghetti Squash as a noodle substitute and planted six seeds in my garden last Spring.  When the crop came in, it really came in!  I've been cutting them in half, removing the seeds, placing them flesh down on cookie sheets and baking them for an hour.  Next, I cool the squashes and take a fork to scrape out the flesh.  I put the "spaghetti" into containers, lable and freeze.

There are still a good number in the cooler waiting to be used or processed.

Of course, you can serve it with meatballs and red sauce.  I also make "potato pancakes" with it by combining egg, grated onion, and about a tablespoon of coconut flour, then frying in peanut oil.

Yesterday, I took some just baked spaghetti squash and sauteed it with onion and garlic.  I then added a couple of spoons full of red pepper relish.  It was very tasty.

There is basil pesto in my freezer and I forsee Winter meals using it with the "spaghetti."

If you have more ways to use Spaghetti Squash, please share by leaving a comment.

Cure for Cauliflower Fatigue

In my explorations of supermarket isles, I've discovered that Ragu Classic Alfredo, Parmesan, and Cheddar Cheese sauces range from 0 to 3 grams of carbohydrate per 1/4 cup serving.

This week, it's on sale for a dollar a jar at Kroger supermarkets.

I cooked fresh broccoli and cauliflower for dinner today and after it was cooked, I poured about half a jar of the Cheddar Cheese sauce over four servings of vegetable.  There are only two of us, so half the amount went into a small casserole as leftovers for another meal.

I'm thinking this is a handy item to keep in the pantry.  Of course, you can use it with the Shirataki or Miracle Noodles  as well.  I'll be thinking of other uses for it, as we stocked up during the sale.

Eggplant Parmesan

I fixed this for dinner the other night.  It was great -- perfect for two people!

Eggplant Parmesan

2 tbs olive oil
1  clove garlic
1 eggplant, peeled and cut into 1/4-inch slices (I sliced the long-way, rather than across.)
1/2 cup Parmesan cheese grated
1/2 cup mozzarella cheese coarsely shredded
1/2 cup spaghetti sauce
1 tbs Italian seasonings

1.  Combine oil and garlic; brush over both sides of eggplant slices.  Place on greased baking sheet.  Bake at 425 degrees F for 15 mnutes; turn; Bake 5 minutes longer or until golden brown.  Cool on a wire rack.

2.  Place half of the eggplant in a greased 1-qt baking dish.  Layer as for lasagna.  Cover and bake at 350 degrees F for 20 minutes.  Uncover; bake 5 minutes longer or until the cheese is melted.

Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (6.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 214.24
Calories From Fat (58%) 124.26
% Daily Value
Total Fat 14.11g 22%
Saturated Fat 5.03g 25%
Cholesterol 22.2mg 7%
Sodium 427.89mg 18%
Potassium 397.43mg 11%
Total Carbohydrates 12.68g 4%
Fiber 4.89g 20%
Sugar 5.84g

Of course, you can sauteed mushrooms or even roasted red peppers or whatever you have around to enhance the dish!  Check the amount of carbs in store bought spaghetti sauce.  I find that store brands are often lower carb than name brands.

Coconut Crepes

2 eggs 2 tbs butter, melted (or coconut oil) 1 tsp Splenda 2 tbs coconut flour, sifted 1/3 cup coconut milk

Blend together eggs, oil, and Splenda. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tbs. coconut oil in a small skillet. Pour a fourth of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruit, ricotta cheese, or sugar-free jam. Roll up.

Servings: 4

Nutrition Facts Serving size: 1/4 of a recipe (2.1 ounces).  2.77 g. carbohydrate One of many possible fillings pictured here:  1/2 tbs. creme fraiche mixed with 1/2 tbs. sugar-free strawberry jam.  I used the "all fruit" brand of jam.  Of course, sour cream or Greek-style plain yogurt can be substituted for the creme fraiche.  The filling adds 3 carbs per crepe.  I consider two filled crepes a reasonable serving. Notes:  these crepes are delicate and take some coordination to produce.  If you want, just cook and use the batter as pancakes spread with sugar-free jam and/or the surprisingly low carb dairy product of your choice.  Even a tablespoon of whipped cream is only 1 extra carb.

Beware of Strangers Bearing Sugar-free Candy!

Yesterday, I was cleaning out the pantry and came across a package of sugar-free hard candy I'd purchased when first diagnosed with T2 diabetes.  I won't say the brand name -- but it is a very popular cherry flavored hard candy.

I read the nutrition lable, which is something I've learned to do routinely.  One piece of candy -- a very small one, at that -- contains 14 g. of carbohydrate!  Yikes!  That's the allotment of carbs for an entire meal for me.

'No way I'm going to substitute one piece of sugar-free hard candy for a meal.  There isn't much nutrition in the candy and it's just not worth it.  Furthermore, I'm trying to limit the amount of sugar substitutes and sugar alcohols I consume, as I have no idea what negative effects it may have.

Beware and be sure to check the carb count before you make a decision about what to snack on.

Gelatin Snack with Nutrition

This is a snack I like to keep in the refrigerator.  It fills the bill when trying to bridge the hunger gap between meals or provides a light dessert after meals.  There are variations which make it interesting.

Ingredients: 

1 pkg. any flavor sugar-free gelatin (store brands have 0 carbs.  Name brands can have around 10.  Choose wisely)
1 cup boiling water
1 cup plain yogurt (I use Greek-style, which has 9 carbs per cup.)

Dissolve the gelatin in the boiling water.  Stir or whisk until completely dissolved.  Add the yogurt and mix well again.  Divide into three portions and chill in refrigerator.  The carb count for one portion is 3 carbs.  You can add some whipped cream for an additional carb, if you want to.

"Breaded" Chicken

Last night, I baked chicken thighs for my husband and myself.  Here's what I did:

I used about a half cup of creamy dressing (2 g. carbohydrate per serving) as a marinade.  You could also use a vinegarette or other type of low carb salad dressing.

Next, I poured out about a cup of almond flour (ground almonds).  I use Bob's Red Mill Almond Flour, because it contains nothing but ground almonds.  Dredge the marinated chicken pieces in the almond flour.  Place in a baking dish sprayed with Pam or other release agent.  Season with whatever you like on chicken.  I used some nice hamburger seasoning which contains coarsely ground pepper.  I then sprayed the top of the breaded chicken with release agent to encourage browning.  If you are not concerned at all about calories or fat, add some melted butter.

Bake in a 350 degree oven for about an hour and a half.

This was very nice and tender, flavorful, and relatively low carb.  I served it with cooked, buttered brussels sprouts.  My husband was free to supplement his dinner with bread and butter, but he found that this was satisfying enough that he didn't need anything extra.