|07-27-2012, 08:13 AM||#121|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
A long-time go-to recipe for me when I'm in a hurry for dinner:
I love stuffed zucchini boats as they are so good and ever so attractive to serve! But frankly, I don’t like all the fuss. So unless I’m serving to company, I usually just make up my usual recipe like a casserole. Tastes just the same and is so much easier! The older I get, I look for EASY in my kitchen This dish is Induction friendly. Though it is higher in carbs than many of my recipes, when you see the nutrient percentages below, you’ll see it’s worth the carb price! This is a very healthy recipe for your family!
2 slices bacon
3 oz. onion, chopped
14 oz. zucchini, sliced about ¼-½” thick
1 can (14 oz) crushed or diced tomatoes, drained well
12 oz. ground beef (or lamb)
3 oz. green bell pepper, chopped
3 oz. mozzarella cheese, grated
2 T. grated parmesan cheese
1/3 tsp. dried oregano, crushed
Pinch dried basil (or 1 T. fresh, chopped)
1 lg. clove garlic, minced
DIRECTIONS: Preheat oven to 350º. Coarsely chop bacon. Over high heat, brown bacon in a non-stick skillet just until done, but not real crisp. Add chopped onion and bell pepper and sauté until tender. Add ground meat, breaking up with spoon as you sauté until meat is no longer pink. Add tomatoes, zucchini, garlic and spices. Stir well. Lower heat to medium, cover and sauté (stirring every few minutes to submerge zucchini below juices) until zucchini is no longer opaque, but not fully cooked. This will take about 10 minutes and you should have very little juice in the pan at this point. Place half the mixture into a well-greased casserole dish. Cover with half the mozzarella and half the parmesan. Spoon the rest of the mixture on top. Now add the rest of the parmesan and finish off with the rest of the mozzarella. Bake at 350º for about 30 minutes. I serve this with a nice green salad.
NUTRITIONAL INFO: Makes 4 adult servings, each containing:
23 g fat
14.8 g carbs
3.9 g fiber
10.9 g NET CARBS
33 g protein
763 mg sodium
121% RDA vitamin B12, 43% B6, 42% C, 42% copper, 51% Iron, 22% magnesium, 23% manganese, 48% niacin, 32% Riboflavin, 48% selenium and 84% Zinc
My recipe website: http://buttoni.wordpress.com/
|07-28-2012, 06:10 AM||#124|
Major LCF Poster!
Join Date: Oct 2004
WOE: moderate carbs
Start Date: March 2001
I took my mom's old Zucchini Bread recipe and made a lower carb version. The loaves had a nice rise and they tasted GREAT!
2 c. sugar…..(I used 24 drops Ez Sweetz + 1 c. Steviva)
1 c. canola oil
3 c. flour…..(I used Jen's Splendid LC Bake Mix)
1 t. soda
1 t. salt
½ t. baking powder
3 t. cinnamon
2 c. peeled and grated raw zucchini
3 t. vanilla
½ c. nuts, chopped (optional)....(I used chopped walnuts)
Grease and flour 2 large or 3 small loaf pans....(I used one 8 1/2 x 4 1/2 & two 6 x 3 1/2)
Bake at 350 degrees for approximately 1 hour....(1 hr seemed too long. I baked mine for appprox. 30 min.
|08-03-2012, 01:18 PM||#125|
Senior LCF Member
Join Date: Jul 2011
Location: southcentral PA
Start Date: Feb 2011
These are pretty good. Not a potato chip , but good in a different way. I sliced 2 big zukes 1/8th inch thin. Sprayed them with butter spray, and lightly salted them. Put on dehydrator for 24 hours.
Last edited by dmburk; 08-03-2012 at 01:34 PM..