I’ve been hearing about this dish – how good it is and how simple it is to make. I finally made it and it’s tasty! You can top it over zoodles for a low-carb version or any other pasta. Add chicken or shrimp for more protein.
1 wedge of Laughing Cow Light Swiss
1 tsp of Grated Parmesan Cheese
1 tsp of Non-fat Greek Yogurt
Put all the ingredients on top of your raw zoodles or cooked pasta.
Heat for a minute in the microwave.
Stir with the noodles.
Sprinkle another 1 tsp of Grated Parmesan Cheese over your dish.
My fitness guru, ShaunT (Insanity guy), posted this recipe for Stuffed Bell Peppers on his Facebook page. It’s gluten-free, low in carbs, and absolutely delicious! I think I made it 3 times in a two-week period. 🙂
Since I’m not a big fan of bell peppers (they give me heartburn), I used giant beefsteak tomatoes instead. Worked perfectly! As for the kids? They loved it too, especially topped with cheese. Family fit dinner (or lunch) at its best!
1 lb of ground lean turkey
Franks red hot sauce (optional)
1/4 onion, minced
lemon pepper and black pepper to taste
3 large bell peppers (or 6 beefsteak tomatoes), washed
1 cup of chicken broth
1/4 cup tomato sauce
1-1/2 cups of cooked brown rice or quinoa
Olive oil spray
grated cheese (optional)
Preheat oven to 400˚F.
Sauté onions and hot sauce in a pan with olive oil. Add ground turkey.
Season with lemon pepper and black pepper. Keep browning until the meat is completely cooked.
Add the tomato sauce and 1/2 cup of chicken broth. Mix and simmer on low for 5 minutes.
Stir in the cooked rice/quinoa with the meat.
Cut the bell peppers in half, lengthwise, and remove all seeds. (If using tomatoes, cut the tops of the tomatoes and scoop out the flesh and seeds and save for a salad or for later use.)
Place bell peppers/tomatoes in a baking dish.
Spoon the meat mixture into each bell pepper/tomato. Fill as much as you can.
Pour the rest of the chicken broth on the bottom of the baking dish.
Optional: Put a little grated cheese over each bell pepper/tomato.
Cover tight with aluminum foil and bake for about 35 minutes.
I love Italian food and I’m a sucker for anything eggplant. The other day, my Swiss cousin said she making millefiore. I asked, “What’s that?” She explained it to me and my mouth just watered. We happened to be texting at midnight (which was about the time she was waking up) so I went to bed hungry. The next day, I ran to the grocery store and bought my ingredients for this tasty dish. I wish I could have eaten this for breakfast, but I waited till dinner before serving. And leftovers are perfect for lunch the next day!
She doesn’t put the ricotta-spinach layer so I couldn’t really call this millefiore. Instead, the best thing to call this dish is Roasted Eggplant Lasagna. No pasta, no flours, no sugar. It’s low-carb, gluten-free, wheat-free, vegetarian, and cheesy good! Hope you enjoy it as much as I do!
2 large eggplant, sliced thinly (about 1/4″)
1/2 bag of frozen chopped spinach (or use fresh spinach, chop first)
2 tbsp. olive oil
chopped fresh basil
1 tsp. chopped garlic
salt / pepper
1 lb of ricotta cheese
1/2 c of grated parmesan and/or romano cheese
1/2 grated mozzarella cheese
2 c spaghetti sauce (I used half a jar of Trader Joe’s Tomato Basil spaghetti sauce.)
Preheat oven at 350*.
Slice eggplant. and lay on a cookie sheet lined with parchment paper. Salt eggplant and roast in oven till they turn brown. (About 15-20 min.) Set aside.
While you are roasting your eggplant, you can sauté spinach with olive oil, garlic, chopped basil, salt and pepper. Let it cool. Then mix the spinach in with ricotta cheese, parmesan/ricota cheese and egg(s).
Grease the bottom of an 8×8 square.
Layer like a lasagna (eggplant, sauce, mozzarella, eggplant, ricotta, mozzarella, etc.
Top with more tomato sauce and mozzarella cheese. Bake covered in foil for about 25 minutes. Remove the foil, and cook for another 5-10 minutes until cheese is melted. Let cool for about 10 minutes before serving.
I love eggplant! I especially love roasted eggplant… on pasta… with feta cheese! I don’t know why. I just love the smoky taste mixed with the zesty feta. This low-carb, gluten-free, vegan recipe for Eggplant Pesto is easy – as long as you have a grill ready to roast your eggplant. If not, then baking it in the oven will do.
1 large globe eggplant or 2-3 long Asian eggplants
Finely chopped 1-2 shallots or 1/2 small red onion
2-3 tbsp of balsamic or red wine vinegar
1 clove garlic, chopped
1/4 cup finely chopped fresh basil, parsley, cilantro, or whatever herbs you like.
1-2 tbsp of olive oil
salt & pepper
GRILLING: Place eggplant directly on the grill. (Do not oil or salt and pepper). Rotate it occasionally until all the sides are charred and it softens. This takes about 25-30 minutes. OVEN: Preheat at 375˚ F. Pierce the eggplant with a fork in a couple of places then place eggplant on a cookie sheet (Do not oil or salt and pepper). Rotate after 10-15 minutes then cook for another 10-15 minutes until it’s soft and mushy. Let the outside char so that peeling will be easy. Remove from the grill and let cool completely before peeling. If the eggplant seem really watery — the larger ones tend to give off more liquid — let them drain in a colander for 10 to 15 minutes.
In a bowl, put the shallots/red onion and pour the vinegar over it and let it sit. Then add the chopped garlic.
Peel the eggplant. Place it in a larger bowl and sprinkle it with salt and pepper to taste. Mash it all together with a fork.
Add half of the shallots/red onion and garlic to the eggplant.
Mix in the herbs and a drizzle with olive oil. Mix and then taste.
Serve over brown rice pasta and sprinkle feta cheese on top for lunch or dinner. Or you can also serve this as a dip with gluten-free crackers. Makes for a delicious guilt-free snack or appetizer.
A few months ago, I went to an upscale deli and had this beautiful quinoa salad that was so delicious and flavorful. I didn’t know how to reciprocate it since I didn’t know all the ingredients used. But I decided to get creative and try to achieve something close. I call it Cheesy Quinoa Salad because, well, there’s cheese in it. Maybe I should have come up with a different name but, hey, my kids will eat anything that starts with “cheesy.”
This makes for a great gluten-free, vegetarian side dish with dinner or you can eat it by itself for lunch. Filling and tasty!
1 cup quinoa
1/2 to 1 cup of grilled asparagus, zucchini, steamed spinach (or whatever cooked veggies you may have)
1/2 cup of grated Parmesan cheese (Not the dry pre-grated that comes in a can but the one that comes fresh in a resealable bag or plastic tub. But you can really use any kind of cheese you prefer: Mozzarella, Cheddar, Swiss, Monterey Jack, etc.)
10-12 cherry tomatoes, halved
salt & pepper to taste
Cook your quinoa following the directions on the package. I cooked mine in my rice cooker using 1 cup of quinoa to 2 cups of water.
While that is cooking, grill or steam your vegetables, then rough chop them in to big bite size pieces. I like to see and bite into my veggies.
After the quinoa is cooked, mix in a couple tablespoons of olive oil, the juice from the lemon, and salt & pepper. (You can add red pepper flakes if you want more heat!)
Let the quinoa cool for about an hour, then add the Parmesan cheese.
Add the tomatoes and stir.
Add more olive oil, lemon juice, and salt & pepper depending on your taste.
Doesn’t this Cauliflower Pizza Crust look like a REAL pizza crust?! I finally found a recipe for this gluten-free, wheat-free, low carb crust that doesn’t turn out soggy and is actually a decent guilt-free substitute for pizza crust. This is based from a recipe from GoSuperSisters.com. The trick is getting ALL THE EXCESS WATER OUT! And it’s best to make this a personal-sized pizza vs. a regular family-sized pizza because then the center will be soggy. I couldn’t bake it longer without burning the edges. And look at those edges! Yup… there is a little crunch with this crust!
2 cups of rough chopped cauliflower
1 egg white
1 tbs coconut or oat flour
1 T Parmesan cheese
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp of dry Italian herbs or seasoning
2 T tomato sauce or sugar-free pizza sauce
2 T Parmesan cheese
1/8 cup of shredded mozzarella
Your choice of toppings
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place cauliflower in a food processor (or in a blender with a bit of water) and process until “riced.”
Put the riced cauliflower in a microwave safe bowl and heat in the microwave for 4-5 minutes or until soft.
Once cauliflower has completely cooled (a couple hours?), pour the cauliflower “dough” in a clean kitchen towel or cheese cloth and squeeze the excess water out. I’m talking SQUEEZE! There is a lot of water in cauliflower and when you think you’ve squeezed it all out, SQUEEZE some more! You’ll be thankful you did.
Place cauliflower back into a bowl and add your egg white, flour, cheese, garlic, salt, seasoning and pepper. Mix well and form into a ball.
Place the dough on your lined baking sheet and flatten into a round circle with your hands. Place in oven for 15 minutes, then remove and carefully flip (I used another lined baking sheet on top to support the crust and make sure it didn’t fall apart).
Put it back into oven for 5-10 minutes or until golden brown (more if you want).
Once your crust is done, top it with sauce, cheese and any other toppings.
Place it back into the oven for 5-10 minutes or until cheese is golden.
This hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious – like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!