Muffin in a Minute (MIM)

Hubby and I went grocery shopping and I threw flaxseed meal in the cart really not knowing what to do with it~ but also knowing that one day I would somehow incorporate it.  It took about 24 hours before someone posted a link to this page on one of the low carb groups on facebook.     If you're looking for a cloyingly sweet regular style muffin then this isn't the recipe for you.  If you can't have any carbs in your diet and reallllllly want something muffin~like then this is more your speed. It's also high protein and low carb.   Sometimes life is a toss up and we make do with what we can.    The texture is cake like and the flaxseed make it taste super duper healthy.

In a bowl mix together dry ingredients: 1/4 cup flax meal  1/2 tsp baking powder  1 packet Splenda (or other equivalent amount of sweetener)  1 tsp cinnamon I went ahead and threw in about 4 pecans and broke them up into small pieces.   In a seperate bowl mix together wet ingredients: 1 large egg  1 tsp melted butter  Mix wet ingredients into dry ingredients until all is incorporated.   Pour into coffee mug that has been sprayed with Pam.   Microwave for one minute until set.  
Have a Wonderful Day!
If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!!

The Country Cook

Chic on a Shoestring Decorating

Zucchini Boats (Stuffed Zucchini)

Ever have a dinner entree that was the most wonderful ever?  It's this one.  The hubby sang it's praises and I wished I had doubled the recipe to have oodles of leftovers because I'm sure it will taste better tomorrow as the flavors mingle. 

I looked around the net for different stuffed zuchinni inspiration and found this... but had to make it my own and really mix things up a bit.  

 I like to fly by the seat of my pants and use whatever I've got in my ref.   I'm going to give my ingredients used, but there are so many variations, and it's up to your personal preference. .... cheeseburger zucchini boats, plain cheesy zucchini,   Italian sausage (my variation) or whatever (literally) floats your boat.   

Slice 3 zucchini in half as even as possible  

 Scoop out the center with a teaspoon.

 If your zuchini are rolling, you can make a base by running your peeler down the center for stability.

 Place in greased pan.  

 Mix together your filling ingredients.  Literally, whatever you have on hand...  

Since I already had about a pound cooked ground sausage in my ref I decided to use that as my starter for my filling. 

My filling contained: 

1 pound sausage, cooked and drained well

3 sun dried tomatoes, chopped up very fine 

sprinkling of chopped olives 

chopped fresh basil 

about a teaspoon of pesto

2 ounces of cream cheese

3 Tbsp tomato sauce
sea salt grinder
pepper grinder

1/2 cup to 1 cup of cheese for topping (I used muenster since it's our fave)

I really think the basil and the sun dried tomatoes make this dish SING with flavor. 

A quick word about tomato sauce vs. spaghetti sauce. Most spaghetti sauces have a TON of sugar added.  I've found that tomato sauce is much easier on the carbs.  

Mix your filling ingredients in a large glass bowl and put in microwave till cream cheese is soft enough to mix it together well. 

Scoop meat mixture into zucchini.  

Top with cheese.   

Bake at 375 for 30-35 minutes or until zucchini is fork tender.   

 This really was a hit.  My hubby said I hit it out of the ballpark and that really makes me happy.  

If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!!

The Country Cook

Chic on a Shoestring Decorating

Cauliflower Bread

When you are on a very low carb diet you'll try all sorts of new things that you would have never tried before.   And that is the story for this 'bread'.  This recipe never would have graced my table before, but it surely will now.  

They are weirdly good.  Even my picky hubby liked them which is very  surprising.  :) The main ingredient is cauliflower but they don't seem to be a vegetable at all, and, to my senses, fall into the carb category even if carbs exist in this recipe minimally.  I found the original recipe over on youtube where leanbodylifestyle inspired me to try it.   Hats off to him!

Preheat oven to 350*.  

Ingredients:
1 cauliflower head, riced
2 cups muenster cheese (or whatever kind you have on hand)
3 to 4 eggs, whisked well

spices~
  1 tsp fresh garlic
Italian Seasoning
Basil
Freshly Ground Pepper
Freshly Ground Salt

In very large bowl mix together riced cauliflower and muenster cheese.  My riced cauli was still warm so the cheese melted but it was still quite alright.  Add eggs (I used 3 since it seemed a bit wet but I'm sure depending on how large or small your cauli is you can adjust the amount of eggs.  Add spices.

Place parchment paper (or aluminum foil) on baking sheet.  Spread Cauli mixture on baking sheet, bringing up the edges as sharp as possible.   It will spread out while baking.

Bake for 30 minutes until nice and brown.  Use another parchment lined cookie sheet to flip over bread over.  Place back in oven and increase temp to 450.  Bake for 10 more minutes.    Sprinkle with Parmesan Cheese if desired.

I shared these with some high carb friends and NONE of them said that it remotely tasted like cauliflower.  They smelled, and tasted absolutely delicious.
If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!! 

The Country Cook

Chic on a Shoestring Decorating

Breakfast on the Go: Cheesy Sausage Veggie Egg Bites

We had some yard work to do this week and the last place I wanted to be was in the kitchen cooking (and cleaning up!) breakfast while thinking about all the other stuff that should be getting done. I found a muffin pan omelette recipe over at   Just a Pinch to use as a springboard. 

These can be refrigerated very well.  I put them in the microwave for about 1 minute until the cheese was melted and they were very good~  not rubbery at all.  They're awesome for a trip on the road or for a quick breakfast when you've got to be on the go.

Cheesy Sausage Vegetable Egg Bites

You'll need a muffin tin for this recipe so spray each muffin tin

 with non stick spray and set aside for now. 

Also preheat the oven to 350 degrees.

9 eggs scrambled 

1/4 cup cream 

a few grinds of salt and pepper

chopped mushrooms 

Grated cheese (I used muenster which melts great) 

Cooked Sausage (drained well)  

chopped green onion

Scramble eggs, cream salt and pepper together and set aside.  

Place equal amounts of mushrooms, shredded cheese and cooked sausage in each muffin tin.  Pour scrambled egg mixture equally in muffin tins.  

Bake for 15 minutes or until eggs are set in center.  

Remove from oven and top with grated cheese.  

Return to oven until cheese is melted just for a very short time.

If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!!

The Country Cook

Low Carb Cream Cheese Pancakes

I've never been a pancake person and have always preferred waffles for breakfast food, but when I saw these pancakes over at "I Breathe I'm Hungry", I had to try them.  I'm just grateful for all of the wonderful blogs and resources online to try new things!  Please stop by over there and leave some love for a fellow blogger who so willingly shares wonderful recipes with us! 

This recipe isn't low fat.  Nope.  Definitely not.  

But if you're looking for a wheat free and low carb alternative 

to pancakes, then this is it.  

These aren't thick like regular pancakes since there is no type of flour in them 

or any leavening agent either. 

They are more like very gentle crepes.  

Low Carb Cream Cheese Pancakes 

2 ounces cream cheese 

2 eggs 

dash of cinnamon 

1 pkg Stevia or sugar substitute ( I omitted this ingredient)

Mix cream cheese until soft and lumps are gone.  

Add eggs, one at a time, mixing after each addition.  Add cinnamon and mix well.  

You can add a sweetener but I left it out.  

Make sure there are no cream cheese clumps in the batter.  

Transfer batter to a measuring cup with a spout for easy pouring.  

Pour batter into hot pan in about a 4 or 5 inch circle.  They will be very delicate.

Place on plate with napkins and daub of excess grease.  

If you have the time, I'd love to hear from you!  Please leave a quick comment and say hello!  If you've tried one of these great recipes I'd love to hear from you! 

If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!!

The Country Cook

Creamy Avocado Sauce with Zoodles

Who would have thought something could taste so rich and good?  And throw in nutritious to that list!  It really is delish!  

I started off with making 2 servings of zoodles (which I absolutely LOVE)  and then made this sauce up in the food processor in about 2 minutes.  How fast is that?  

 I've added a few tweaks to this recipe but the original recipe was found at
"Oh she glows"
Please stop by there and leave a comment! 

Creamy Avocado Sauce 

(serves 2 people)

Here's the easy list of ingredients: 

2 servings of zoodles (2 zucchini)

1 avocado 

dash of lemon juice 

1 Tbsp of roasted garlic (I use this stuff and it tastes wonderful!)

1/8 cup of fresh chopped basil 

Heavy cream

A few twists from your salt grinder

Cut avocado in half and discard skin and pit.  Place avocado in food processor along with the lemon juice, garlic, and fresh basil.  Whir together.  Add a little bit of heavy cream until sauce is desired consistency and divide sauce over your two plates of zoodles.  That's it!

This really is a wonderful dish for hot summer days when you want something healthy and don't want to turn on the oven.  

The fresh basil and garlic give it a WONDERFUL flavor!

If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!!

The Country Cook

Zoodles! (aka my new Julienne peeler)

I'm not a gadget person.  I think that many gadgets are just a waste of money AND kitchen space.  But I had seen the Spiralizer on youtube and was nearly going to get it...until I saw this little gadget with a video at Bed, Bath and Beyond. 

Enter the Titan Julienne Cutter and Peeler.

It's 10 dollars cheaper than the Paderno Spiralizer and I get a Vegetable peeler that works.  I am picky and forever have been seeking after a peeler that truly does it's job so I got a Twofer for 14.99 not including tax.  I know it's a little steep but if it helps me to eat healthier then it's win/win.   It can even be used to slice both hard and soft cheeses.  It has a lifetime warranty so hopefully this is the last peeler and julienne cutter I'll be purchasing.  

I made a special trip to the store to get 2 zucchini for dinner and I'm sooooo impressed!  I simply washed off the zucchini, leaving the peel on (more nutritious!) and in a minute or so I had a plateful of zoodles.  They truly don't need any cooking~  whatever heated sauce you put on it will cook the zoodles in no time and it's healthier than sauteeing.  I had them for lunch today with a cold sauce (recipe forthcoming) and they were awesome! 

If you're trying to eat healthier I'd definitely reccomend these!

If you'd like to get updates from my facebook page please click HERE to follow and get notifications.  I'd love to hear from you here on the blog as well so please leave a comment!

Have a Lovely Day!!!

Sharing with:
Chic on a Shoestring Decorating
The Country Cook

The Country Cook