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Cheese, Bacon, and Zucchini Breakfast Bites

  • Posted on August 4, 2008 at 11:47 am

I found this on a mailing list I belong to, but am going to cut down the amount when I make it.

Cheese, Bacon & Zucchini Breakfast Bites

3g Net Carbs+ per serving

4 slices bacon, chopped
1 cup chopped onion(s)
1 cup chopped zucchini
4 egg(s), slightly beaten
3/4 cup whipping or heavy cream
1 jar (1 lb.) Ragu’s Cheesy Creations sauce
1/8 teaspoon ground black pepper

1. Preheat oven to 325F. Lightly grease 12- cup muffin pan; set aside.
2. In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon and reserve drippings. Add onion and zucchini to reserved drippings and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Set aside to cool slightly.
3. In medium bowl, combine eggs, cream, 1/2 cup Carb Options Double Cheddar Sauce and pepper. Stir in vegetables and bacon. Evenly spoon mixture into prepared muffin pan. Bake 40 minutes or until eggs are set. Serve warm with additional Cheddar Sauce, heated.

TIP: Breakfast Bites can be prepared ahead and frozen. To serve, microwave at HIGH 1 minute or until warm.

Serves: 12

Nutrition Information Per Serving:
Calories 140, Total Fat 13g, Saturated Fat 6g, Cholesterol 75mg, Sodium 360mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 1g, Protein 4g

Net Carbs+ 3g

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Menu – Aug 3 to 9

  • Posted on August 2, 2008 at 4:28 pm

Breakfasts – eggs, bacon, natural sausage, cheese, veggies, Wasa crackers

Lunches – Left overs, corned beef open faced sandwiches, salads, Lean Cuisine (I’ve found some really good LC frozen dinners that have low carbs and are good for me to have a few on hand)

Dinners -

Amy’s Terragon Chicken (recipe in video blog)

Grilled steaks and salad

Roast beef and roasted vegetables

Spaghetti and salad

Parm chicken and veggies

Grilled Hamburgers with fixings and a salad

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Menu – July 18 – 24

  • Posted on July 17, 2008 at 10:41 am

Breakfasts – eggs, bacon, ham, cheese — Work on learning to make an omelet

Lunches – Corned beef and Swiss cheese (Wrap of the Week), salads

Dinners -
Steaks and roasted vegetables
Hamburgers and roasted vegetables
Lemon Rosemary Chicken (in parchment paper)
Taco Salad
Grilled Chicken and salad

I’m going to work on the omelet and also roasted veggies.

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Adjustment to Menu

  • Posted on July 6, 2008 at 3:43 pm

I took off the short ribs. Just too expensive. Guess we’ll be eating a lot more “steakburgers” that I get from QVC, which really are very good. Also, looks like I’ll have to start following the sales at Jewel and maybe even the big butcher shop in town. I’ve got steaks and steakburgers on auto delivery from QVC which is nice since the prices are locked in – atleast until they drop the configuration I’m ordering – which I can completely understand them doing. I’ve still got some things in the freezer from an Omaha Steak combo I was given for Christmas. Guess it’s time to use them up.

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Week 1 July 6 to 12

  • Posted on June 26, 2008 at 12:06 pm

Breakfasts:
Scrambled eggs and bacon
Omelets with ham or bacon and cheese

Lunches:
Left overs from the previous night
Salads – chicken and/or egg with tomato, cucumber, lettuce, bacon, and dressing
Lunch meat and cheese roll ups with sauteed veggies

Dinners:
Short Rib Stew – Slow Cooker – Slow Cooker Recipe Cookbook – page 93
Alice Springs Chicken – Linda’s Low Carb Recipes – link to recipe
Cheeseburgers and salad
Chicken baked in Slow Cooker – All Recipes – link to recipe
Steaks on grill with salad

I think that’s reasonable. We like to eat take out so much that I thought I’d easy into me cooking. I want to have atleast two slow cooker recipes a week. Once the week is over I’ll report on the main blog what I thought about each recipe.

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Lemon Rosemary Chicken

  • Posted on June 16, 2008 at 3:31 pm

1 T grated lemon peel

1 T extra virgin olive oil

1/2 t dried rosemary, crushed

1/2 t sea salt

4 boneless, skinless chicken breast halves (4 to 6 oz. each)

1 pkg. (8 oz.) fresh sugar snap peas

1 medium yellow squash, sliced

1/2 cup sun-dried tomatoes

PREHEAT oven to 400°F.

MIX lemon peel, olive oil, rosemary, and salt in small bowl until well blended; set aside.

TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.

Link to how to make the parchment package

PLACE 1 chicken breast half on one-half of each sheet near crease. Spread about 1/2 teaspoon seasoning mixture over each chicken breast. Place peas, squash and red pepper around chicken.

FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on large cookie sheet.

BAKE 20 to 25 minutes. Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.

Number of Servings: 4

Carbs per serving – 10

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Chicken in Cast Iron Dutch Oven

  • Posted on June 10, 2008 at 9:52 am

Various comments and suggestions:

Cooks Illustrated mag. recently had an article about roasting chicken in a 5 qt cast iron dutch oven to get the moistest possible.

French Chicken in a Pot

First you brown the whole chicken breast side down on top of the stove (after seasoning with salt and pepper) in very little olive oil. Sprinkle 1/2 C medium chunk chopped celery, 1/4 C medium chunk chopped onion and 6 garlic cloves peeled and trimmed around the chicken, add a bay leaf and optional rosemary sprig.

Stick a wooden spoon in the cavity to flip it over after about 5 minutes of browning, brown for another 6-8 minutes. Put the lid on with a piece of foil between the lid and pot to create a good seal.

Place on lowest rack of 250 degree oven for about 90 minutes. Thermometer in breast should register 160 degrees, thigh 175 degrees when done.

Transfer chicken to carving board, tent with foil. Strain the broth into fat separator, pressing solids to extract the liquid. Discard solids. Allow liquid to settle 5 min., then pour into a saucepan and set over low heat. Add 1/2 tsp fresh lemon juice. Serve it with the carved chicken or sometimes I save it to add to soups or sauces later.

I’ve made this several times – best ever. The leftover jus lasts quite awhile in a small lock & lock.

The magazine article says the recipe was developed for a 5 to 8 qt. pot. “If using a 5-qt. pot, do not cook a chicken larger than 5 pounds.”

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