Fresh off the Grill: Cheese Stuffed Double Patty Cheeseburgers!

I don't really have time to post this morning but the guilt and the sight of all the hundreds of unposted recipes I have just waiting for their turn is not letting me put it off any longer so I decided to find a very, very quick 'recipe' to post so I could at least cross "Update An American Housewife" off my list.

This is it.  Not really a recipe so much as a reminder to make them again!



Stuffed Double Patty Cheeseburgers

Ground beef
Seasoning you prefer in your meat
Cheese of choice
Optional items to make your favorite cheeseburger:  lettuce, tomatoes, onions, ketchup, mustard, etc

Divide your ground beef into equal sized portions about the size of a large walnut.  Remember to keep them smaller than normal because you are using two of them for each burger.  Now form each into a thin patty.  Choose the cheese you prefer.  I almost went for Cheddar Jack on the night I made these and took photos, but I really was in the mood for the creamy Swiss American blend instead so that is the white cheese I used in the photos.  You do not have to cut them as I did but I will say that using a cookie scoop for the patty measurements, along with my round cookie cutter made it SO EASY as they fit together perfectly and quickly!  Press two patties together with the cheese in the center.  Seal the edges as you form the patty.  Now pop them into the freezer while you preheat the grill.  Grill as usual until your burgers are done.  Serve as you wish!  (We are strict low carbing right now so I didn't eat mine with a bun... so I have no 'bun' photo for the website today.)

I use my round cookie cutters for SO MANY THINGS! The least of which is cookies!

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 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!

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 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 thyme
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.  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.

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

Fathead dough makes buns 'heavy' and 'filling'  so 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.

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. 

 

 

 

 

 

 

 

Low Carb Breaded, Fried Mozzarella Sticks! YUM!

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.  

 
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. 

Bacon Spinach and Feta Chicken Breasts

Around these parts, putting spinach, cheeses, bacon and chicken together is a common occurrence. More often than not I 'stuff' the chicken with some sort of cheese, and when I don't, it usually has a creamy, cheesy sauce to top it.

(Spinach and Ricotta Stuffed Chicken and Cream Cheese Stuffed Chicken are just a couple you can check out!)

This dish is one I've made similar versions of many times, but tonight I didn't have any ideas of what to make with the chicken I had thawed and needed to use up so I flipped through one of the new low carb cookbooks I bought last month (Easy Keto Dinners).  



Bacon Spinach and Feta Chicken Breasts

3 slices bacon
2 chicken breasts, boneless
salt and pepepr
1 T butter
2 cloves garlic
5 oz frozen spinach, thawed
1 c heavy cream
1/2 c Parmesan cheese
1/2 c crumbled feta cheese

Dice the bacon and cook it in a skillet on the stovetop.  Remove the bacon to a plate, season and cook the chicken in the pan with the leftover bacon drippings.  When the chicken is done, remove it to another plate.  In the pan, add a tablespoon of butter and then add the garlic, stir it quickly and add the spinach.  Cook about 2-3 minutes until it's wilted.  Stir in the heavy cream and Parmesan.  Stir until it starts to thicken.  Add the bacon.  Spoon the sauce over the chicken breasts on the serving platter, and sprinkle the feta over all.





Cooked bacon, set off to the side... save the drippings in the pan!

Cook the chicken in the drippings in the pan and then remove to a plate while you use the pan to make the sauce.

The cream, spinach, garlic and Parmesan... YUM!

The bacon in the sauce... and it's ready to go!

Sprinkle some feta on top - it's the perfect addition of salty to finish it off.