low carb Archives - The Midnight Baker

Taco Stuffed Tomatoes

Judith Hannemann — Sat, 05 Sep 2020 23:00:47 +0000

Here’s a great way to use those end-of-season tomatoes. Fill them like a taco!

Use Those End-of-Season Tomatoes

If you grew tomatoes this summer and wondering what to do with some of them, here’s an idea!

Most of us can or freeze what we won’t use immediately so we can have a bit of summer’s bounty long after the growing season has ended. But what about incorporating some of them for more immediate use?

This is a wonderful way of using those end-of-season tomatoes; at least some of them. Mostly everyone enjoys tacos and this recipe thinks out of the shell. Not only are these delicious, but because they eliminate the shell, they’re low carb too.

Use Large Tomatoes

I used huge beefsteak tomatoes to make these. With such large tomatoes, I got two taco “cups” out of each tomato. However, whatever you have harvested, use the biggest ones you have to make these. With the beefsteak variety, I got two servings per tomato. If yours are smaller–say 3-4 inches in circumference–then one tomato will be adequate as a single serving.

And don’t discard the part of the tomatoes you hollowed out to make these. Save it or freeze it for future uses in soups, stews and sauces.

Taco Seasonings

I always use my own homemade taco seasoning. Reason being is I’m not overly fond of the commercial varieties where cumin is the dominant flavor. Sorry to say I’m not fond of the flavor of cumin especially when it dominates in anything. It has to be present to be authentic, and going lighter with it is my own personal taste. If you do use my recipe and you want it to taste closer to the kind you buy in the store, then double the amount of cumin stated in mine.

However, it’s perfectly OK to use a packet of the commercial variety. It’s cheap and convenient.

The Recipe

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Taco Stuffed Tomatoes

Here’s an idea for your bumper crop of tomatoes

Prep Time15

Cook Time10

Course: Dinner, Main, Main Course

Cuisine: Low Carb/American, Mexican

Keyword: low carb tacos, stuffed tomatoes recipe, using end-of-season tomatoes

Servings: 8

Calories: 206kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs lean ground beef
1 recipe taco seasoning or 1 envelope store bought
2 tbs chopped onion
15 oz diced tomatoes with green chilis i.e. Rotel
3/4 cup shredded cheddar cheese divided
1/4 cup chopped cilantro
4 very large tomatoes
1 tbs olive oil

US Customary - Metric

Instructions

Cut tomatoes in half and remove seeds, juice and spines. Place the tomatoes cut side down on paper towels so they drain.
Heat a large skillet over medium-high heat. Add the oil and the onion and fry until onion is fragrant but not fully cooked. Add ground beef and brown well. Stir in taco seasoning and diced tomatoes. Drain fat if necessary. Remove from heat.
Stir in 1/2 cup of the cheese and the cilantro, stirring until cheese has melted.
Divide ground beef mixture evenly between the prepared tomatoes. Top with remaining cheese.

Notes

Ground turkey may be substituted for the ground beef.

These were made with extra large beefsteak tomatoes. If you have regular large tomatoes, you will require more than 4, depending on size.

Nutrition

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Keto Friendly Pork Chops & Creamy Dijon Cabbage

Judith Hannemann — Sat, 08 Aug 2020 23:00:06 +0000

Pork chops good enough to serve to company but easy enough for a weeknight meal Keto friendly too!

Keto Friendly Pork Chops

In the interest of full disclosure, I don’t follow any specific diet. I’m old and fat and likely to stay that way.

However, I have many friends who follow a keto eating plan. I have to say that when they post pics of the food they made or recipes they plan to cook, they always look so good that they are recipes I would make for myself.

One friend told me that these would certainly fit in with her dietary plan so just in case you’re looking for a ket0 friendly pork chops recipe, here it is.

Gourmet In Less Than 30 Minutes

Delicious as this dinner is, it takes less than 30 minutes to make.

Everything is pretty much quick cooking–even the cabbage because it’s cut roughly but very small.

The thin pork chops are also quick cooking. However, you can use thicker pork chops, but naturally, they will take a tad longer to cook. And resist the urge to overcook pork. I’m guilty of this too and constantly have to remind myself not to do that. Pork is safe to eat at an internal temperature of 140F/60C.

Use A Good Mustard

You’ll get the best flavor and results when you use a good-quality mustard.

Definitely reach for the imported variety and get the whole grain one too. You won’t be sorry.

But never overlook a house brand. This comes with some trial and error but the best tasting smooth dijon I tasted is that big box store that begins with a “W’s” house brand. Yes, it is very VERY good.

And now a word about the butter. Yes, it’s optional, but I encourage you to use it. The secret to many great restaurant dishes is the addition of bits of butter in a sauce. Butter seems to meld all flavors together wonderfully. It never disappoints.

The Recipe

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Pork Chops with Creamy Dijon Cabbage

Fancy but very quick and easy.

Prep Time10

Cook Time30

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: cabbage with dijon mustard, keto friendly pork chops, one pot pork chop dinners

Servings: 4

Calories: 482kcal

Author: Judith Hannemann

Ingredients

4 loin pork chops about 1 pound total
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbs olive oil divided
1/2 cup finely diced onion about 1/2 large onion
4 cups rough chopped green cabbage about 1 pound
1 tbs butter optional
3/4 cup heavy whipping cream
2 tbs Dijon mustard
2 tbs fresh lemon juice
1/4 tsp white pepper or to taste

US Customary - Metric

Instructions

Pat the pork chops dry and season with salt and pepper.
In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.
Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine
Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Nutrition

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Low-Carb Shepherd’s Pie

Judith Hannemann — Sun, 06 Jan 2019 00:00:38 +0000

You may like this low-carb version of shepherd’s pie better than the original!

If You Remember The Original Weight Watchers…

Some of you may not be old enough to remember the very beginnings of Weight Watchers–in the days that the (now late) Jean Nidetch was running the show. The “diet” was based on the old NYC Board of Health diet which was more like an eating plan than a diet.

Back in those days, it was pretty restrictive even though there were a wide variety of foods to eat and plenty of it too. But there were certain things you could not eat and potatoes was one of them. And what is traditional with shepherd’s pie? Well, potatoes.

Way back then my sister was on the program (what they called the Weight Watchers diet years ago) since she gained tons of weight during her first pregnancy. She always liked shepherd’s pie and was looking for a way to adapt it for her diet. She came up with a mashed cauliflower topping which a lot of us actually thought tasted better than the original potato topping. Of course hers was different to the one here as a low-carb diet includes many things that Weight Watchers didn’t allow.

Highly Adaptable

The veggies included in here are to my personal taste. You can easily substitute what you and your family like. That’s the beauty of these recipes!

About the only thing you have to keep to is the cauliflower in the topping. I’m a great lover of cauliflower which is why I always liked my sister’s rework of the original. And when you add cheese to it, it’s absolutely divine! In fact, try making the topping alone in a casserole. It’s a “legal” form of mac and cheese for those following a low-carb eating plan.

Great Even If You’re Not Low-Carb

I admit up front I don’t follow a lower carbohydrate eating plan. However, I have a good friend who does and many of her transformed recipes are insanely delicious. I just love good food and this recipe surely fills the bill there!

If you are looking for delicious recipes that fit a low-carb lifestyle, visit my friend’s blog–Maria’s Mixing Bowl. And be sure to check out her special egg salad. It’s amazing–I’ve been making egg salad for over 50 years now and this is the best I’ve ever tasted!

Watch The Video

The Recipe

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Low-Carb Shepherd's Pie

Fair warning: You may like this low-carb version of shepherd’s pie better than the original!

Prep Time20

Cook Time40

Total Time1

Course: Main

Cuisine: Low Carb/American

Servings: 5

Calories: 415kcal

Author: Judith Hannemann

Ingredients

24 oz (1.5 lb) lean ground beef
1/4 cup onion finely minced
1 cup broccoli florets fresh or defrosted frozen
16 oz frozen cauliflower florets
2 tbs Parmesan cheese
1/2 cup sour cream divided
1 cup shredded sharp cheddar cheese divided
salt and pepper to taste.

Instructions

Preheat oven to 350 degrees F.
Cook frozen cauliflower per bag directions. Drain and mash the cauliflower then add 1/4 cup of the sour cream and 1/2 cup of the shredded cheddar. Mix well and taste to see if you need additional salt/pepper and add to your taste. Set aside.
Brown ground beef and onion in a large skillet; drain fat and place in a large bowl. Add the remaining sour cream, shredded cheese and broccoli florets.
Turn the meat mixture into a small (1-1 1/2 quart) casserole, spreading evenly over the bottom. Top with the cauliflower mixture, again spreading evenly to cover. Sprinkle Parmesan cheese over the top.
Bake for 30-40 minutes or until heated through and cauliflower topping begins to brown.

Nutrition

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Maria’s Special Egg Salad

Judith Hannemann — Sat, 10 Dec 2016 00:00:57 +0000

This egg salad is so good, it’ll be the only recipe you ever use!

Delicious Egg Salad And Low Carb Too

This recipe comes to me from my friend Maria.

Maria follows a low-carb eating plan so this recipe fits right into her lifestyle. But this also happens to be the best salad you will ever eat. It never gets watery or soggy and the taste is just phenomenal.

When I talk about this recipe, I say that I’ve made egg salad for 50+ years but this is the best I’ve ever tasted and I cannot get enough of it!

This will make a perfect appetizer or canape for the holidays. Serve it with some crackers and you’re all set!

The recipe is available at Maria’s site. Follow the link below to get it!

Maria’s Recipe

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