This recipe is is relatively easy to make and much lighter than regular lasagna with pasta noodles.
3 zucchini, washed, ends cut
2 Tbsp. Pork rinds, crumbled
15 oz. Can tomato sauce
2 Tbsp. Italian seasonings
½ tsp. Garlic salt
8 oz. Ricotta cheese
¼ c. chopped green pepper
¼ c. chopped green onions
2 ½ oz. Can sliced mushrooms, drained
15 oz. Can artichoke hearts, drained, sliced
1 Tbsp. Chopped basil or 1 tsp. Dry
1 c. shredded Swiss cheese
1/4 c. Shredded Parmesan cheese
Cut each zucchini lengthwise into ¼: slices. Pat dry with paper towels. Combine tomato sauce and Italian seasoning. Beat egg with garlic salt. Add Ricotta cheese.
Oil a 7 x 11” baking dish, then sprinkle with pork rinds. Arrange zucchini in dish. Spoon half of sauce on zucchini. Spread half the Ricotta mixture over sauce, half the green pepper, green onions, mushrooms, artichokes and basil. Sprinkle with half the Swiss and Parmesan cheeses. Repeat layers ending with cheese.
Bake at 350 degrees F. about 30 minutes until heated through, cheese is melted and vegetables are tender. Let stand 10 minutes before serving.
For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from HomeMadeSimple.com. I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.
¾ lb. Shrimp, peeled, deveined and cooked
2 green onions, thinly sliced
2 tsp. Cajun seasoning
2 c. shredded pepper jack cheese
6-8 (6”) flour tortillas
Remoulade Dipping Sauce (recipe below)
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Spray one side of the tortillas with cooking spray.
Toss shrimp with green onions, Cajun seasoning and cheese. Spread filling evenly among half of the tortillas, then top each with remaining tortillas. Press down lightly to flatten.
Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and quesadillas are golden brown and crisp. Let stand a few minutes, then cut into wedges. Serve with Remoulade Sauce for dipping.
Juice of ½ lemon
½ c. onion, chopped
2 green onions, chopped
¼ c. celery, chopped
1 clove garlic, minced
1 Tbsp. Prepared horseradish
2 Tbsp. Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh parsley
¼ c. mayonnaise
¼ tsp. Cayenne pepper
Black pepper to taste
Combine ingredients in a blender or food processor and mix until almost smooth. Season with black pepper and chill until ready to serve.
This is a great quiche for Mother’s Day which is right around the corner. I made my pie crust using coconut flour and coconut oil because we are still on the ketogenic diet. But you can use whatever crust you like.
4 large eggs
9” pie crust
1 c. Swiss cheese, shredded
1/3 c. chopped green onion
4 slices bacon, cooked & crumbles
¼ c. heavy cream
1 ¼ c. milk
¼ tsp. Salt
¼ tsp. Pepper
Preheat oven to 325 degrees F. Prepare pie crust by package instructions fro pre-cooking or pre-baking.
Cook bacon slices on medium-high heat until crisp. Pat dry with a paper towel and crumble. Set aside.
In a large bowl, combine eggs, heavy cream and milk. Mix until thoroughly blended. Combine shredded cheese, chopped onion, bacon, salt & pepper in a bowl. Add to egg mixture and mix well. Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Today being Picnic Day, I think of sharing a simple meal in a wonderful location. A picnic can be in a park, at the beach or even on your patio. Fried chicken and potato salad (see recipe below) may be what I would make if I were to plan a picnic. It would also be great to have a little something extra like some cut fruit or in this case some garlicky pickled veggies. Here are just a couple of pictures of our picnic.
For a simple and tasty potato salad try this recipe: Dill Pickle Potato Salad
3 med. Potatoes
3 Tbsp. Diced green onion
1 small stick celery
3 Tbsp. Dill pickles
¼ c. mayonnaise
½ tsp. Mustard
2 ¼ oz. Can diced black olives
Cut potatoes into bite-sized pieces (peeling is optional). Cook the potatoes until barely soft. Place under cold water to cool.
While potatoes are cooking, chop the green onions, celery, and pickles and place in a bowl.
Mix mayonnaise and mustard in a large bowl. Add cooled potatoes and the vegetables, mix well. Gently stir in the olives.
I was pretty surprised that I could not find many recipes for lima beans. I only found 3 in the Betty Crocker Cookbook. Today I will be sharing “Sour Cream and Beans”. I find also that when using recipes from Betty Crocker often times the packaged items like frozen lima beans or jars of pimiento are not packaged in the quantity listed. That means I have adjusted the amounts a bit to accommodate the different package sizes.
16 oz. Package frozen lima beans
1 c. sour cream
2 Tbsp. Milk
¼ tsp. Salt
4 green onions, sliced
2 oz. Diced pimientos, drained
Cook beans as directed on package; drain. Stir in remaining ingredients; heat until hot. Add additional salt and pepper to taste.
What did everyone do on Valentine’s Day? We went wood and horse shoe shopping. I baked a ham and then cooked some Swiss chard. The best part was the deviled eggs I made. I usually keep my eggs pretty simple but this recipe for Pimiento-Cheese Deviled Eggs from Good Housekeeping magazine is yummy. You can half the recipe like I did if you want.
12 hard-cooked eggs
1/2 c. mayonnaise
2 tsp. hot sauce
1/2 c. shredded sharp Cheddar cheese
4 oz. jar pimientos, drained well
1 green onion, finely chopped
Paprika, for garnish
Peel and cut eggs lengthwise in half. In medium bowl, mash egg yolks, Mayonnaise, hot sauce and 1/4 teaspoon salt until almost smooth. Fold in Cheddar, pimientos and green onion. Spoon into egg whites. Garnish with paprika. Serve immediately or refrigerate, covered with plastic up to 1 day.