2/18/19

Zucchini and Cheese Waffles - Low Carb Side Option








A quick fly-by post with last night's dinner - because I don't have much time to type out a long recipe and upload lots of photos.  This one is hardly a recipe - it's more of a throw it together kind of thing and is so quick and easy!

If I had a not-as-healthy choice for a side dish, I'd choose potatoes.  I LOVE potatoes in almost every form.  But that starch is converted by your body into sugar (there is a more scientific way to explain but I'm not going there on this post).  And we are not eating potatoes at all when we are doing strict low-carb and sugar free.

Last night's dinner was marinated steaks on the grill with some mushrooms sauteed in butter and olive oil.  For a side dish, I wanted to use up two zucchini we had on hand.  Not wanting to do the typical slice and cook, I shredded them, added egg for a binder, threw in some cheese and garlic and popped them into our waffle iron to crisp them into patties.

I honestly wanted to make them into jalapeno zucchini patties because that's my favorite!  But I didn't feel the jalapeno flavor would go with the heavily marinated steaks I was serving so... sans jalapenos this time.

If you have a waffle iron, these are quick and easy and almost no work!  But obviously you can fry the patties in a pan on the stove with some oil/butter as well.

Amounts aren't really too important and you can add/delete ingredients as you wish - different cheeses, jalapenos, mushrooms, peppers, onion, bacon, ham, etc.



Zucchini and Cheese Waffles

2-3 zucchini, cleaned and grated or shredded
1 or 2 eggs to bind it all together
1/2 cup cheddar cheese
1/2 cup parmesan cheese
garlic
salt

Mix together and use about 2-3 tablespoons for each serving, cooked in your waffle maker until golden brown.  To keep them crisp, lay them on a wire rack immediately after removing them and they will crisp up in a minute or so.  If you lay them on a plate, the top will be crisp, but the bottom laying flat on the plate holds moisture so it will be soft.  Eat them any way you wish!








You might also be interested in these waffle makers available through Amazon.  

I previously owned this square version from Hamilton Beach and LOVED IT.  My oldest daughter did too... and she didn't have a waffle maker, so when I bought a new 'round' flip style waffle maker, I gave her this one.  I miss it.  Ha ha.  I might have to buy another one because they are affordable, and I love the square waffles and miss them since I can only make round ones now.

  Hamilton Beach 4-Piece Belgian Waffle Maker (26020)


   Presto 03510 Ceramic FlipSide Belgian Waffle Maker





I have this style now - although mine is a cheaper version I found on clearance at Sam's Club a couple years ago after the holidays.  It flips around just like the waffle makers you find at hotels, etc. 



  Cuisinart WAF-F10 Belgian Waffle Maker, Stainless Steel






If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon
Print Friendly and PDF

2/10/19

Low Carb Spaghetti made in your Instant Pot - spiralized and homemade comes together for a delicious low carb meal





This recipe is really similar to one I've already posted in the past but adds just a couple different ingredients that give it a completely different taste and you make it in your Instant Pot (mine is actually Cosori brand) so it's a great "I NEED TO HAVE DINNER MADE IN 20 MINUTES! meal).

I posted the 'not Instant Pot' recipe waaaaay back in January 2011 - at that time I even lived in a completely different state, half way across the country.  Ah, how time flies.   I made that one to use some brat patties we had made out of half a hog we bought from my brother (the farmer).

You can find it here: Homemade Spaghetti Sauce using Brat Patties

This one is very similar but I used the chicken sausage I've posted a few times on my site...  you can use regular sausage! Most people do/will of course because they don't have chicken feta spinach sausage on hand!  I have my chicken sausage recipe posted a few different times on An American Housewife, as I sometimes mix it up just a bit.   LINK.

I also used homemade spaghetti sauce (so I know exactly what goes into it - which means, no sugar).  You can absolutely use whatever spaghetti sauce you wish!  Store bought is fine.

First - let's just put the homemade Spaghetti Sauce here for those who want it....

Spaghetti Sauce

2 - 10 3/4 oz. tomato puree (I usually use diced tomatoes and puree it in the processor)
1 c water
1/2 t dried minced garlic or garlic powder (yep you can use fresh)
1 t dried, minced onion  (yep you can use fresh instead)
4-5 t sweetener of your choice
1/2 t salt
1 T lemon juice
1/4 c dried parsley flakes
1/8 t thyme
1/4 t basil
1/4 t oregano
dash pepper

Mix everything and simmer slowly for about 1 hour.  I either Food Seal mine for the freezer or if I want it fairly soon, store in Mason jars in your refrigerator.



Low Carb Spaghetti in your Instant Pot

4 bacon strips, cut up or diced
1 1/2 lbs. ground beef (I left it out of this batch and just used my chicken sausage)
1/2 lb. sausage - chicken or Italian style pork
1 small onion, chopped fine or about 1 1/2 T dried minced onion
8 garlic cloves, minced
1/4 c parsley flakes
3 T oregano
1 t dried theyme
2 bay leaves
salt and pepper to taste
16 oz. your favorite sugar free/low carb spaghetti sauce
2 - small cans (14 oz. ish) diced or crushed tomatoes
1 c beef broth or 1 beef bouillon cube in 1 cup water
2-4 t sweetener of your choice - to taste

For the 'pasta' - zucchini

Spiralize your zucchini.  The amount depends on how much you are making.  I usually plan about 1 medium zucchini per person.  I use my OXO Spiralizer - which I will link to at the bottom of the post.  Set aside.

In your Instant Pot, Cosori or whatever electric pressure you use, place the bacon and cook it on your saute' setting.  Add the onions, garlic, parsley, oregano, salt and pepper and stir while it briefly cooks.  Add the rest of your ingredients and hit 'cancel' to stop the saute' setting.  Now put the top on and set the timer for manual cooking for 10 minutes.  Let the instant pot release pressure naturally after the time is up.

While your sauce is cooking, boil a pot of water on the stovetop and when it comes to a boil, add your zucchini.  Turn off the heat, let it cook just briefly - barely 2-3 minutes - and then remove and drain.  

When the sauce is done, remove the top and pull out the bay leaves and toss those in the trash.  Serve the spaghetti sauce over the zucchini spiralized faux pasta.















Here is the spiralizer I mentioned above.  I own this one and love it.  Absolutely love it.  I have zero complaints!  Ha ha.

OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction



You might also be interested in these electric pressure cookers through Amazon;  I own a Cosori, one daughter owns a Bella and most of my friends have Instant Pot;

Instant Pot DUO Plus 60, 6 Qt  9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
COSORI Electric Pressure Cooker 6 Qt 8-in-1 Instant Stainless Steel Pot, 16 Program Slow Cooker, Rice Cooker, Steamer, Yogurt Maker, Sauté, Warmer with Extra Glass Lid & Sealing Ring, 2-Year Warranty
Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer

        

Print Friendly and PDF

2/6/19

Low Carb Hot Dog Buns and Hamburger Buns (A Fathead Dough Style Recipe)




Another batch of photos I want to get out of my computer and onto my site to store.  I've made these quite a few times in the past and posted some of them.  This is yet another version of the 'fathead' style dough that I'm pretty sure almost all carbers have made by this point.  I've seen numerous different versions of it but the basic idea of 'lots of cheese' and some almond flour stays the same.

I do love these buns when I want 'something' to put my hotdog or hamburger on because I'm tired of them plain.
I do love these buns for the many different bread items you can make with them - not only buns, but pizza dough, garlic bread sticks, bagels... just to name a few.
I don't love these buns for the 'heaviness' of so so so much cheese.

These are so 'heavy' and 'filling' that don't let your eyes be bigger than your stomach.  I often end up using just the bottom bun for a burger or hotdog to help 'hold' it and make me feel like I have a bun - but in reality, sometimes the whole bun is just too much for me.   Still, it's just such a fantastic recipe to keep on hand when you need a 'dough' that you can count on.

I also like to sprinkle a tiny bit of yeast into my dough.  It doesn't do anything for raising, but I like how the scent and flavor of the yeast makes me feel like it's more of a real wheat 'bread'.



Low Carb Hot Dog Buns and Hamburger Buns 
(A Fathead Dough Style Recipe)


1 1/2 c mozzarella cheese
2 oz. cream cheese
1 egg
1 1/4 c almond flour
*optional - 2 T oat fiber 500 or unflavored, no carb whey protein powder
1 T baking powder
*optional - 1/2 t xanthan gum


Microwave the mozzarella and cream cheese until melted.  Place in the bowl of a food processor with 1 egg and the dry ingredients.  I like to add the oat fiber and xanthan gum but if you don't have it, that's fine.  Many people don't use it theirs although I feel like the texture and height is better when I use them.

Process just until the dough comes together, then stop.  Wrap the dough in plastic and pop it into the freezer while you preheat your oven to 400.

Line your baking pan/sheet with parchment.  Spray or oil your hands and divide your dough into about 5-6 pieces.  Form into balls for buns or 'logs' for hotdog buns.  Bake at 400 for approximately 12 minutes until raised and golden brown.  Cool before splitting and using.















Product Information

For about 7 years now I've ordered my oat fiber from Netrition.  I love this site, I love their packaging and their speed of delivery but I especially love their prices. I continually get my best prices on low carb, sugar free and keto grocery and workout items from them.  I just recently signed up as an affiliate so I could post links on my homepage for my readers.


LifeSource Foods Oat Fiber 500


Oat Fiber 500
LifeSource Foods Oat Fiber 500



They have a lot of different flavors of the Isopure Protein powder in the zero carb style.  I use the vanilla flavor for baking cakes/cupcakes and the natural, unflavored for savory items or bread like items.  My husband loves the coffee flavor, the chocolate and peanut butter versions, cookies and cream, and the pineapple flavors for his workout shakes.

Nature's Best IsoPure Protein Powder


IsoPure Protein Powder
Nature's Best IsoPure Protein Powder



If you prefer Amazon - I'm happily surprised to see they had both these items this morning too!  I knew they had the Isopure protein powder but I've not been lucky at finding other items like wheat resistant starch, Arise 8000 or oat fiber 500 there most of the time.  But they do right now!  So if you prefer to order from Amazon - here are links to those!

Isopure Zero Carb Protein Powder, 100% Whey Protein Isolate, Keto Friendly, Unflavored, 3 Pounds (Packaging May Vary)



Lifesource Foods Oat Fiber 500 - 16 oz








Print Friendly and PDF

Chicken Salad - with Red Grapes, Pecans and Honey







My files are filled with recipes and photos I've not 'gotten around to' posting on An American Housewife - this is one of them.  If you visit daily, then you know that currently we are doing a more strict low carb, sugar free right now so I obviously didn't serve chicken salad with grapes and honey this week.  But I want to get some of these photos out of my files and onto my HousewifeBarbie.com site so my family can use them... and I can find them quickly and easily in the future too!

This is a pretty regular chicken salad recipe except the use of red grapes makes it so pretty (compared to regular green grapes) and the use of honey instead of sugar adds some nutrients and flavor.  I was out of celery the afternoon I whipped this up so I added celery seeds to this particular batch.  It's best after it chills for at least 2-4 hours.  You can even make it up the night before and serve it the next day. 


Chicken Salad with Red Grapes, Pecans and Honey

1 lb. boneless, skinless chicken breasts, cooked and diced
1/3 c pecan pieces, toasted
1 c red seedless grapes
1 stalk celery, diced
1/2 c mayonnaise
2 t apple cider vinegar
2-3 t honey
1 t poppy seeds
salt and pepper


Mix the mayonnaise, vinegar, honey and poppy seeds to make the dressing.  You can do this up to a day or two in advance for best flavor.  Combine all the ingredients together and chill at least 2 hours.  Serve as is or some people like to serve chicken salad inside a scooped out melon half or on a bed of lettuce. 











If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon
 
 
 
 
 
 
 
 

Print Friendly and PDF

2/2/19

Low Carb Breaded, Fried Mozzarella Sticks! YUM!



There are certain foods I love (love love love love) but don't make very often (hardly at all) because I hate something about the process of making them.  If you're a long time reader of An American Housewife then you already know I hate (HATE) breading food items and dipping chocolates.  This recipe for low carb mozzarella sticks doesn't need to be dipped in chocolate, but obviously it calls for being breaded.  Oh how I hate breading foods of any kind!  Onion rings, onion blossoms, breaded mushrooms, mozzarella sticks, jalapeno poppers... I love eating them all and I hate making them all. I guess I could give in and buy some in the frozen food section of the store, but you can't eat heavy, carb laden breaded foods when doing low carb so...  here I am - Craving mozzarella sticks so it was time to make them.

I make 32 at a time - which is 16 sticks of 'string cheese' cut in half.  A serving is about 4 pieces and is about 2 carbs, give or take depending on what ingredients you use and what brands.  This is compared to about 40 in 'regular' mozzarella sticks!

I used some pork rinds this time because I literally had about 3-4 left, so I threw them into the food processor with the almond flour and Parmesan cheese.  I used fresh shredded Parmesan, which is long shreds, which is why I food processed it to powder it.  If you have 'powdered' Parmsean and fine quality almond flour, you don't need a food processor,  Just blend it.

Also - I like to use wheat resistant starch but you certainly don't have to if you won't wish to.  Here is the kind I buy and where I buy it: (Netrition)


Resistant Wheat Starch 75
LifeSource Foods Resistant Wheat Starch 75



Low Carb Mozzarella Sticks


1 egg, beaten
1/2 c almond flour
1/4 c powdered Parmesan cheese
optional:  1/4 c wheat resistant starch 75
optional:  1/4 c ground pork rinds
(If you don't use the wheat resistant starch 75 or pork rinds just double or triple the cheese)
16 pieces string cheese
2 T Italian Seasoning
1/2 garlic salt


Cut the string cheese in half.
Lightly beat the egg and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.
When you want to make them, heat about 2 inches of oil in a pan and fry the sticks for 1-2 minutes. Do not crowd the pan.  Remove them with a slotted spoon and drain on paper towels.  You can salt them if you wish for more salt.  Serve hot with low or no sugar marinara sauce or ketchup. 




Ready to go!



I hate breading items.  I hate how the egg and dry coatings 'coat' my fingers.  So I used a steak knife!  Ha ha.



All breaded! 


Now you have to freeze them...  at least a couple hours if you want to make them today otherwise they can stay in your deep freezer for a few months.  (If they last that long.)


Here I am carrying them to the freezer.  I freeze them like this for a couple hours then transfer them to a freezer baggy (Ziploc).


Yum!  Great plain... but honestly I like them with ketchup best. 





My local Sam's Club used to sell Bob's Red Mill Almond Flour in 3 pound bags at a great price, but stopped in December of 2018.  The first of February, they just added the Blue Diamond brand, which I bought but haven't tried yet.  I'm still using the Bob's Red Mill that I have at home in my freezer.

If you want to purchase almond flour and not pay 'local' prices (it's often cheaper online than it is in your local regular grocery store) you can find it online at my favorite low carb and workout proteins source, Netrition.com (link here: 
Almond Meal/Flour
Bob's Red Mill Almond Meal/Flour
)

Or if you prefer to use your Amazon account, you might be interested in some of these products related to the recipe.

NOW Foods Almond Flour, Raw, 22-Ounce
Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

         






















Print Friendly and PDF
Related Posts

MY AMAZON PICKS