Oh yum, I love this! One thing is for sure, if you are dieting with kids they will want what you are having. Doesn’t matter all the fun stuff they have to eat!
I made this the last two days for breakfast with my fresh tomatoes off my vine and it is so good!I eat tuna sparingly because studies have shown tuna is much higher in mercury than we thought before. But it’s good now and then! I eat one of these for Phase 1 of the South Beach Diet.
1 Small can of chunk light tuna, drained
1 tbs light mayo
2 tbs light cottage cheese
1 tsp splenda
1 tsp dried dill weed
3 small tomatoes
Cut off the top of the tomatoes and then gently, with a knife, cut around the inside of the meat removing the insides. Put aside to save for chili, later.
Hey everyone! This summer has been so busy, I haven’t had time to blog- not to mention my camera battery charger mysteriously disappeared. Pictures are lacking… but I vow to find the charger! I have so much to catch up on!
But I digress- today we’re going to discuss…. diets. Diets and eating healthy and families and what can I make that will taste good for me, too?
My daughter and I decided to go on a diet. I was procrastinating on losing the 25lbs I needed to drop, and my daughter only needed to lose a few she has been gaining with my yummy meals consisting of sausage, cream, and sugar.
I’ve done the South Beach Diet a few times already… actually, it’s the only diet I’ve ever chosen to do. It works, it’s healthy, I love it. We’re entering the end of our first week in Phase I of the South Beach Diet with another week to go but I have already lost 10 lbs.
So, with tonight’s meal so deliciously waiting for me on the stove- I must share! My daughter does not like zucchini. The only way she will eat it is if it’s in bread… which we cannot have. I really was craving a lasagna, but most of the low carb, low fat recipes that do not involve starches have zucchini for the noodles. I saw a recipe where they used spaghetti squash, but we didn’t have that and I wasn’t sure she would like that either since it’s squash.
I looked and looked and looked for a recipe with mock noodles that didnt have any grains or starches which is a no-no on phase I, but I was at a loss. I decided to make my own mock noodles with eggs and kale. I do have to forewarn you- I dont measure things. I dont even know the last time I touched a measuring spoon. I kind of wing it, so I have to make this again and figure out the exact measurements.
Here is my recipe:
Low Carb, Low Fat Mock Noodle Lasagna
Low Carb, Low Fat Mock Noodle Lasagna
1 tbsp Olive Oil
SAUCE: Cooked low fat Ground Turkey
Chopped Canned Tomatoes (no sugar added)
Tomato paste (no sugar added)
First I make the ‘noodles’. Preheat the oven on broil (this is how I get my oven really hot to start baking). Then, I take a baking sheet and cover it with tinfoil, and pour a little olive oil in it coating the bottom completely. I take about 6 eggs, beat them, and poured the beaten eggs into the pan completely covering the bottom. Take the chopped kale and sprinkle it, in a line, about how wide and long a noodle would be. You will be cutting this into strips after it cooks.
Turn the oven down to 425 and cook for about 5 minutes or until it looks done, checking now and then.
In the meantime, start sauteing some ground turkey in a pan adding the spices to it as it cooks. Then add the chopped tomatoes from the can and the tomato paste until it comes to a rolling boil. Add about 1-2 tbsp of splenda to give it a sweeter kick.
Take the pan out of the oven and pull the tinfoil off setting the whole lot to the side, then replacing a new tinfoil sheet on the pan. Cut the egg into long strips. Then, gently, slide a knife underneath as to loosen them from the foil and place each strip, upside down, back on the cookie sheet. You are going to rebake this for another few minutes to firm it up.
Dont you love blurry pictures? Me too. This is what happens when you have children running around you and you are starving.
Grab a bowl and combine the cheeses and 1 egg along with the nutmeg and mix it until well combined.
I take a smallish glass casserole dish to make this in, because this was just for 2 people and there will be leftovers. I then put tinfoil on that (we hate dishes) and lay down a thin layer of the sauce.
Now lay the mock noodles down, and then a layer of the cheese mixture. I didnt make my eggs thick enough so the edge tore on one of my noodles. oh well it all goes to the same place!
Put more cheese mixture and then another layer of noodles and sauce and then sprinkle a little fat free cheese on top.
I then take the tinfoil I used to rebake the strips and cover the whole thing. Bake at 425 degrees for about 20 minutes or until boiling.
Take out and enjoy!
My favorite dish ever is alfredo. When I go to a restaurant the first thing I look for is their pasta menu to see what alfredo dishes they offer. Today I am really sick and totally needed a carb boost. We’re also out of sugar which means that probably isn’t going to be something sweet! I have a very special pick-me-up dish made with Asiago, instead of parmesan! You could always still use parmesan, of course- but this is definitely one of my favorites. All my husband can do is laugh when he eats it, so I am sure if you love alfredo like I do- this will be a winner!
Garlic Asiago Mushroom Alfredo (GAMA)
5 Tablespoons unsalted butter (1 tablespoon set aside)
1 cup grated Asiago cheese
1 cup heavy cream
Boil the Penne according to directions making sure you do not overcook them. Melt 4 tablespoons (1/2 stick) butter in a small saucepan over medium heat and then add the heavy cream and asiago. Bring to a mild bubble then add garlic salt. Remove from the heat. Drain the pasta and combine with the sauce in a serving platter. Take a small sauce pan and heat the remaining 1 tablespoon of butter on med-high adding the mushrooms, saute for 2 min, stirring gently and sprinkle some garlic salt on them or regular salt. remove to heat and stir into alfredo dish. Serve immediately.
*Note: I should forewarn you, this is not a low calorie meal! It’s high in fat- but oh-so good!
Wow. 15. Time is RACING away from me! She will always be 10 mos old to me, though.
Abbie & Jude
She was my very first and wow, was I in love from the start! I asked her what she wanted for her birthday cake today, and she wanted the ‘Motherlode’ from Claim Jumper. Have you ever seen that thing? The monstrosity that it is, one single slice is 6 LAYERS and almost $10!
‘Motherlode’ Cake from Claim Jumper
Yeah THAT one! She just didn’t want a lot of frosting. So I made her a cake half the size, because we just aren’t that insane this week.
Mix the Butter and sugar in a mixing bowl and then add the eggs, beating until its soft and fluffy. Add the oil, cocoa powder, buttermilk and vanilla extract and combine thoroughly. Sift flour, baking soda, baking powder, and salt, and add to the wet ingredients in increments . Fold in the boiling water. Pour into three 8″ baking pans and add 1/2 cup chocolate chips into each. Bake for about 25 minutes at 350 degrees. Then cool the cake and wrap them sticking them into the fridge.
For Ganache: In a saucepan bring the cream, corn syrup, and sugar to a boil over moderately low heat, stirring with a whisk until sugar is completely dissolved. Remove from heat and add chocolate, stirring until chocolate is melted. Add the butter in slices whisking until smooth. Transfer to a bowl and cool, stirring occasionally, until spreadable .You might need to refrigerate it to allow it to be easier to spread. Spread frosting between cake layers and over top and sides. and then sprinkle nuts all over.
Store it refrigerated for 2-3 days bringing to room temperature to serve.
(Note: I add a little espresso to the cake batter! Makes it sooo rich!)
There are a few things that are so yummy and easy to make, I have to force myself NOT to make them. Mostly because they will put weight on you fast! So a few quick facts about Jyn’s scones:
Jyn’s Scones Are NOT:
Jyn’s Scones ARE:
– Light and fluffy
Jyn’s Lemony Cranberries & Cream Scones
2 Cups all purpose flour
1 TBS baking powder
1 tsp salt
6 TBS sugar
6 TBS frozen butter
1 1/2 cup Cream ( I use heavy)
Lemon or orange zest and dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently until the butter is thoroughly combined. You could pulse butter and mixture in a food processor, however I do not own one and I am sure Im not the only one!
Fold in the cream and Lemon zest just enough to combine it all (dont want to overmix it) with the cranberries.
Separate the dough into 2 balls and flatten slightly so you have 2 mounds.Transfer onto an ungreased baking sheet and cut into 6 triangles, separating them from each other slightly. Lightly brush cream on top and sprinkle coarse sugar on top. Put in oven for 15-20 minutes or until lightly browned.