Cardamom Cream Chicken

My guys just will not even try to like Indian food. I was so pleased last summer, when away at a teacher training, I got to eat some fabulous food with my friend Ruthie. She knew all the best things to order, and we had a great time. It was especially wonderful since we knew the rest of our week included mandatory meals at the college cafeteria. The food had not improved in the thirty years since I ate there as a college freshman.

I happen to be on a prescription right now that restricts dairy in my diet. I must guiltily admit that I use dairy all the time. Mostly cheese. It can be tough for me to plan three meals a day, all low carb, without cheese. This one was a winner for me. It is a simple take off on the traditional Butter Chicken, with no butter. I fed it to my slightly more adventurous son when he came over for dinner last night. Afterall, I had seen him order a curry inspired nacho dish at a street food event one time...

So easy. Just let the crock pot to the cooking. Then let the ingredients deliver the flavor! The most appealing taste in the flavor profile to me was the addition of the cardamom. It is so hard to describe. Rather like fresh, but not mint. Definitely worth the purchase. The spice blend of cardamom, cumin and coriander pairs beautifully with the coconut milk and incredibly tender chicken. I added some oven roasted vegetables on the side. No dairy, no problem. Wonderful meal. My JP really liked it. He commented twice, in fact. All good things.

I think if I don't tell my hubby that this is Indian food, he won't know it and will like it too.

Cardamom Cream Chicken

1 1/2 lb fresh boneless skinless chicken breast
1 small onion
1 tsp sliced deydrated garlic (may sub powder)
1 tsp coriander
1 tsp cumin
1 tsp cardamom
1/4 tsp cayenne pepper
1 Knorr Cilantro cube
2 tbsp tomato paste
1 can full fat coconut milk
2 tbsp diced chives

Place chicken in a slow cooker. Dice onion. Toss diced onion with garlic, coriander, cumin, cardamom and cayenne. Place in cooker. Combine coconut milk and tomato paste. Crumble cilantro cube into this mixture. Pour over chicken and onions. Bake on low for 7-8 hours. Shred chicken with two forks. Let cool for about 7-10 minutes to thicken the sauce. Plate and top with chives.

Serves 4:  361 calories   6 net g carb

It is now fall break at school, so I will be testing lots of recipes for the Thanksgiving edition of the Diner News. So much to get done! The holidays will be here before we know it.

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Tropicana Pulled Pork Soft Tacos

So here we have a couple of ingredients which are normally off limits for low carbers. Pineapple. Just a tad for a sweet burst of flavor. And tortillas made with real corn. Amazing. We had these for dinner last night and the guys loved everything. Sweet and savory. Slightly tangy with a pineapple barbecue sauce over slow cooked pork. Oh yeah! I am thinking that this really ought to be two posts, because I have so much info. But one recipe is simply not as good without the other. So, here we go.

I got the inspiration for the Masa based tortillas from a Trim Healthy Mama blogger, Nana's Little Kitchen. She was inspired as well, from a video post from Tisa Fournier on the THM Facebook page. They were, of course, building on ideas from others as well. The idea, as I understand it from Gwen's Nest, the Masa is not just a fine cornmeal. It has been treated with lime (calcium) before grinding, and causes it to have a lower glycemic index. Win! This treated corn actually is even healthier. Now we can't go crazy, but it is not taboo either. BTW,  try Gwen's marvelous corn muffin recipe too. It is excellent. Only wish I had created it! I am so happy to live in a time when we can all share our kitchen adventures!

Speaking of adventure, I did have a little trial and error here, so I modified the recipe a bit. The original recipe calls for oat fiber or psyllium husk. When I tried that, my mixture was much thicker than what I saw in the video. I added water, but had problems with my tortillas sticking to my non stick pans. grr. I tried a new batch, but this time left out the psyllium/oat fiber all together. Just egg white and masa. It worked great. I didn't have a pan I could swirl the batter in. I had the most luck with my old standby cast iron skillet. I simply poured the batter in and smoothed it out from the center in circles using the back of my spoon. Success. If you do want to try the psyllium husk, work quickly. I got called away to the phone and mine set up fast! I haven't tried the oat fiber yet because I found I didn't seem to need it. I think it was because I used egg whites from the shell, not a carton. They seem to be much thinner when purchased in that form.

Tropicana Pulled Pork Soft Tacos

3-4 lb pork roast

1 tsp smoked sea salt

3 x recipe Masa Wraps

2 bell peppers, sliced

1/2 cup pineapple chunks

4 oz shredded  cheddar cheese

1/4 cup diced cilantro

2 green onions, chopped

Sauce:

1/2 cup water

1/2 cup unsweetened pineapple chunks

2 tbsp sugarfree orange marmalade

2 tbsp tomato paste

2 tbsp lime juice

1 tbsp soy sauce

1 tbsp apple cider vinegar

1 tsp onion powder

1/2 tsp liquid smoke

1/4 tsp glucomannan

Slow cook the roast, sprinkled with smoked sea salt for 8 hours on low. Cool, pour off broth,  and use two forks to shred the meat.  Add a tsp of coconut oil to a skillet. Brown the pork in the skillet while preparing the rest of the meal. Just before serving, pour in half the sauce.

To prepare the sauce, add all ingredients into a blender and puree. Pour the sauce into a small saucepan and simmer on low while you  saute the vegetables.

In a sprayed non stick pan, saute sliced bell peppers and pineapple chunks.

Heat the tortillas and arrange on a plate. They will remain very soft and flexible. Fill each with the pork and vegetable mixture. Top each with a sprinkle of cheese, diced green onion and cilantro. Drizzle with remaining sauce.

Sauce alone serves 8:  18 calories  4 net g carb

8 servings (3 small tacos each)  592 cal.   10 net g carb

 Masa Taco Wraps 

6 egg whites

2 tbsp water

2 tbsp Masa Harina

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp sea salt

Coconut oil spray

Beat egg whites with water. Stir in masa, onion powder,  garlic powder and salt.

Spray a non stick skillet with coconut oil spray. Heat skillet. Add the batter to the center of the skillet. Use the back of a spoon to smooth it out into a thin tortilla shape. Circling the edges works well. Cook until the top is no longer glossy and the wrap releases without tearing. Flip and cook the other side until just beginning to brown. Remove to waxed paper to cool. Repeat with remaining batter.

Yield: 6-8

Serves 3:  55 calories

                   5 g carb

These are so delicious. Perhaps a bit time consuming, but you can easily break the work into doable chunks of time. The pork slow roasts all day. The tortilla wraps can be made ahead and reheated easily. The tropical flavor is unexpected, and a real crowd pleaser. Give this one a try. Of course, you can use a low carb tortilla from the grocery store, or serve it as a salad. Do what works for you!

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Ninja Nachos

I am seriously obsessed with food trucks these days. It is so not the old fashioned state fair kinda foods. You know, corndogs, funnel cakes and nachos with fake cheese?  Food trucks these days are hip. They are going gourmet; they love fusion of cuisines. Hence, Ninja Nachos. The foods are often healthy and really creative! We went to a festival a few weeks ago and I got tons of ideas. Of course, most aren't low carb friendly. But stealing some ideas here and there and duplicating at home with low carb choices--yeah!  So the June issue of the Diner News is going to feature my interpretations of fabulous food truck finds. I have some pretty amazing stuff. You should watch for my truck    the Diner News for June.

It is a little weird for me, since my family used to own a food truck. We definitely did a lot of hot work and never got rich. We sold fresh pork rinds. But it seems that the day has come for the food truck revolution. I think it would be fun to own my own and sell only low carb and paleo foods. But, I am too old and tired for that! Not to mention too poor to buy a truck. So a newsletter it is.

The recipe I am sharing tonight is actually 4 recipes. The secret is in the sauce so to speak. Two sauces and a marinade. All very important!  These nachos have a definite Asian flair. Teriyaki chicken, Thai Red Curry Aioli,  Thai Peanut Sauce, cilantro and jalapeno. Forget cheese. Forget tortilla chips. These are amazing! Gotta give a shout out to Crunch, the originator of this concept. Fantastic idea, except that they use wonton chips as the base. Betting there is a tad too much sugar in the teriyaki sauce too. I am not too sure what goes into the Crunch version, but here is what I came up with. Really tasty.

Ninja Nachos

Teriyaki Chicken: 

1 lb boneless, skinless chicken breast

1/4 cup soy sauce

1 tbsp erythritol / stevia blend

1 tsp garlic powder

1/2 tsp ginger powder

1/2 tsp fish sauce

1/2 tsp red chili paste

5 oz package pork rinds, spicy or plain

1 cup shredded Napa cabbage (or plain cabbage)

1/4 cup Thai Pepper Aioli (see page 2 for the recipe)

1/4 cup Thai Peanut Sauce (see page 2 for the recipe)

1/4 bunch cilantro, diced

1 fresh jalapeno pepper

Place chicken in a freezer bag. Add soy sauce, sweetener, garlic, ginger, fish sauce and chili paste. Marinate chicken for 4 hours or overnight. Discard marinade and grill on a contact grill. Cut into cubes. Divide pork rinds among 4 plates. Top with shredded Napa cabbage and cooked chicken. Drizzle with Thai Pepper Aioli and Thai Peanut Sauce. Garnish with fresh cilantro and fresh jalapeno.

4 Servings:  356 calories     3 net g carb

Thai Pepper Aioli

3 tablespoons mayonnaise

2 teaspoons Thai Red Curry Paste

Serves 4: 79 calories  1 g carb  

Thai Peanut Sauce

2 tbsp natural peanut butter

3 tbsp water

1 tsp soy sauce

1 tsp Thai red curry paste

Combine all ingredients until smooth

Serves 4: 55 calories  1 g carb

 One word of warning! Eat these up immediately or the pork rind nachos will get mushy. My pork rinds were a little on the small side, so I ended up eating with a spoon. If you have large enough rinds, go ahead and use your fingers nacho style.

Also, if you prefer, you can prepare the chicken in a small crockpot. Just cook the chicken in the marinade.  You can also sub Sriracha for the red curry paste.

Remember, to order the food truck issue, just order the Diner News. The June issue will be out on the 1st. You will get a whole year of the news for just $6. Such a bargain.

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Order my original e-book or the latest version for couples and singles,  A Table for Two here

Ginger Thai Chicken

Finally, as promised, the Ginger Thai Chicken I made a few weeks ago. One of three marinades that go together easily for a weekend grill-up. If you don't recall, I buy a big package of breasts and marinade them all at the same time in three different flavor combos. Then the hubby gets to fire up the grill and cook enough for several meals at a time.

This marinade is tasty-- a bit different from my regular Asian style marinade. No soy sauce. This one does have flavor though. We really liked it, and it is great on a salad.

Ginger Thai Chicken

1/2 cup chopped cilantro (reserve a few tsp for garnish)
2 Tbsp fish sauce
1 T sesame oil
2 tsp minced garlic
1/2 tsp ground ginger
1 lb boneless skinless chicken breast

Combine all marinade ingredients in a ziploc bag. Add chicken and let marinade several hours or overnight. Remove chicken and discard marinade. Grill until no longer pink in the center. Top with reserved chopped cilantro.

Serves 4  at  159 calories    1 g carb    8 g fat    26 g protein

Easy and good. That is the way I like it. Still hanging on here. I will be working on the Diner News this week, and I hope to be able to get to blogging and the FB more often now that classes are over for a while. The storms in my personal life are still raging, but I have many wonderful friends who are lifting me up. Some of you I have never even met face to face. Thank you! This weekend my sweetheart of a middle son will be moving out. My house is going to seem so empty. I am happy though, that he is moving into the apartment at our school, so I will still see a lot of him. The months ahead will be challenging. We will not be having a summer school session, so I plan to devote lots of time to some low carbing projects to use as fundraisers for school. I think the change of pace is a good thing. It will refresh me for the fall. I had a wonderful last day and end of the year program with our families, and I am inspired that all things work together for our good.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Proceeds from my book sales go entirely to support my educational program. Your purchase makes a difference to the teens I teach.

Green Enchilada Chicken Soup

I get just a little jealous when the family goes to enchilada day at one of our local Mexican restaurants. I go too, but I order fajitas and am forced to sit on my hands while everyone else chows down on chips and salsa. Ok, I have been known to lick the salsa from a chip. No I am not double dipping. More like a dozen dips. Don't worry-- each diner gets his or her own bowl of salsa.Sometimes the temptation is too great and I just have to stay away completely. I am rewarded with sizzling fajitas, but still, I do love a nice enchilada. This place has a green chicken enchilada that is wonderful. They serve this tomatillo sauced beauty alongside enchiladas with a red sauce and a cheese sauce. I always loved the salsa verde and its fresh taste. That is what I am going for here. Since I only have their enchiladas on rare occasions of total abandon--I wanted to duplicate the taste and stay low carb.

If you look long and hard, you can find both green and red enchilada sauces with no added sugar. Woohoo. I found one, and the idea for this soup was born. The fact that I am cold didn't hurt either. Too lazy to make low carb tortillas. I had some chicken cubes already prepped. Don't you love the Diner way of having those on hand? Here's what I did. If you don't like cilantro, just omit.

Green Enchilada Chicken Soup

2 cups chicken broth
6 oz chicken cubes (diced, cooked chicken)
1 cup green enchilada sauce
1/4 cup diced cilantro, divided use
1 tsp lime juice
1/2 tsp garlic salt
3 oz cream cheese
1/2 avocado, diced
2 tbsp shredded Monterey Jack cheese
2 tsp sour cream

In a medium saucepan, simmer broth, chicken, enchilada sauce, 1/8 cup finely diced cilantro, lime juice and garlic salt. Simmer for 15 minutes. Add the cream cheese. Simmer an additional 10 minutes to help the cream cheese blend in smoothly. Simmer to desired thickness. Divide between 2 bowls. Top each with the remaining cilantro, cheese, avocado chunks and a teaspoon of sour cream.

Serves 2 as a meal.   439 calories      10 g net carbs      31 g fat      26 g protein

Take that enchiladas! There will be a little sauce leftover from a 10 ounce can. I used that for a breakfast scramble.Not very pretty, but tasty none the less.  I simmered mine longer to get it thicker, but it will be good thinner too. This is a little high in carbs, but it is the whole meal, so it is within range for us. Just a nice little treat for dessert. I think Jennifer's Peanut Butter Chocolate Fudge would be great. Just a little over a carb for a delicious piece. That recipe is on page 176 of Low Carbing Among Friends Volume 4. To order your copy of any of the Among Friend series, http://amongfriends.us/24-7-LCD.php

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Shrimp and Pico de Gallo

This is another one of those low carb, low calorie lunch ideas. Low calorie, but very highly flavored! Because the shrimp is precooked and cleaned, it is very quick. The home made pico de gallo tastes so fresh, and goes together so fast if you use a food processor. I used the Ninja my mom loaned me last week. Oh my, is that faster than chopping by hand! I modified this recipe from Cooking Light. I think it is very light and refreshing--even if it is cold outside!

To prepare the shrimp, I first thawed it in the microwave for a minute. Then I dredged it in this seasoning mix. I let the flavors soak in while I put the vegetables together.

Shrimp Seasoning Mix

3 teaspoons paprika
1 packet Truvia
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon jalapeno salt
1/4 teaspoon chipotle chile powder

After the shrimp is coated, grill the shrimp until cooked or heated through.

Pico de Gallo

2 tomatoes
1/2 small onion
1 cup fresh cilantro leaves, loosely packed
1 T lemon or lime juice

First, blend the cilantro until coarsely chopped. Next add in the onion and pulse. Lastly, add the tomato, pulsing until just chopped. You want chunks left. Add the lemon or lime juice.

Because I like this and John doesn't, I am going to have more Pico left over. I will probably blend it with more tomatoes to make a salsa. Then, I will use that for a salad dressing with a lettuce based salad.

We had a great weekend with our college boys. Both teams won their basketball games and the talent show was very creative and funny. Made me miss my own college days. It is fun to get to meet friends of my sons and other parents too. Lucky for us, their favorite Mexican restaurant serves a great grilled chicken or steak salad, so we didn't break too many rules while eating out. In fact, that is why I made this dish today. I needed more pico de gallo after that dinner, and my shrimp was cheaper than theirs!

Curried Tilapia Soup

In honor of the Olympics, we are trying some more international flavors around here. You would think that all I am feeding us is seafood, but that is not true. We had hamburgers yesterday, chili tonight. It is just that these are the new recipes, and you have probably seen all my old standards. After a year of steady blogging, it is getting tough not to have repeats!

So I bought this frozen Tilapia. Never been a big fan of fish, even though I know it is good for us. I don't really count those breaded frozen fish sticks as sea food, do you? Have to admit I did feed those to my younger guys for years. I tried a couple of recipes with the Tilapia, and while they were edible, they just weren't blogworthy. I have read enough raving reviews of Tilapia Tacos to know someone must really like them. Just not me.

Never one to waste food, I am working my way through the bag. Today, tired of reading recipes, I ventured out on my own. I made a soup that--gasp-- I would actually make again. It is light on calories, but nice and spicy. It uses cilantro again. Oddly, I think that must be the draw for me. After all, I am still thinking about that Cilantro Shrimp.

Here's what I came up with today:

Curried Tilapia Soup

2 Tilapia fillets
1 can diced tomatoes
1 1/2 cups water
1 teaspoon curry powder
1 packet Truvia
2 teaspoons cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup diced fresh cilantro

Spray a non-stick pot with cooking spray. Cook the fish for about two minutes on each side. Add tomatoes and half the water. When fish flakes easily, use a fork to break it into bite sized chunks. Add the seasonings and simmer about ten minutes. Serves 2.

I am cutting calories right now, but I saw several similar recipes with coconut milk added. That sounds delish.

Cilantro Shrimp

I don't make seafood too often, after all, we are landlocked here. I did, however, find some precooked, frozen shrimp on sale at the grocery store. It fits in with my efforts to cut some calories. Since I don't have the college boys here to feed, I splurged and bought some. I have been playing around with different recipes that aren't drowning in butter.

Now I am all about easy. You will not find me in the kitchen de-veining shrimp. I can manage to pull off the tails for myself, as this "medium" size calls for. This recipe is a breeze, as long as you give yourself some marinating time. I put the recipe together this morning, and heated the shrimp up for my noon meal. I could not believe how good this was. I made it spicy with red pepper flakes, but they aren't necessary. If you like cilantro, you will love this dish. If you think it tastes like soap, you might as well call this recipe sudsy shrimp! The cilantro flavor really comes through with the mild shrimp.

Cilantro Shrimp 

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

My Thrifty Kitchen: Cilantro and Baby Food

The hubby did some grocery shopping for me today since we are still fairly snowbound and he didn't want to shovel the porch for me to leave the house. He doesn't mind climbing over the mountain of snow and ice that is my front walkway. I do. Cilantro was on my list. Much as I adore my Knorr Cilantro cubes, there are times when only fresh will do. I scheduled in a couple of meals this week which call for fresh cilantro. Even with two meals coming up, I would never manage to use the whole bunch. Since the closest grocery store is not known for its produce department, the cilantro is already a bit aged. I decided to preserve it for better days.

A few month's ago, Big Lots, one of my favorite spots as a bargain hunter, had a drug store sell out. I watched this system of containers for home made baby food. Once they went on sale for 75% off, I pounced. Normally I use ice cube trays to freeze small quantities of foods, then pop them out and store them in a ziplock bag. But these little beauties come with their own lid. How cool is that? Now I can prep the cilantro and store it in the freezer like that.

Of course, I could still pop them out and place them in a bag. I will do that when I have only a few cubes left. But I have been known to forget and leave broth or green chilies uncovered a few days. Now if that happens, the freezer burn will not set in. When my boys were little, I did make a lot of my own baby foods. These would have been wonderful.

So to prep the cilantro, I just chopped it up coarsely.

Then I packed the wells in the tray. I topped each off with some water. Added the lid, then into the freezer they went. So simple, and it saved me that amazing 50 cents worth of cilantro that would have gone bad. Hey don't tease me. Every penny counts!


These cilantro ice cubes will be fine added to soups or steamed vegetables. To use them in a casserole or sauce, I will just thaw them in a slotted spoon or paper towel.


I haven't gotten too much of my prep day cooking accomplished because I have been finishing up the newsletter for February. This one is featuring international recipes. I like to add in unusual meals every now and then so we don't get bored or feel deprived. It is also a fun way to celebrate the Olympic games coming up. We always love to follow those. Here's to the fun!

Mexicali Meatloaf and More

It is fiesta night at our house tonight. Mexicali Meatloaf. This meal is not complicated, just a regular meatloaf with taco seasonings added. Very yummy. With it I served grilled mixed vegetables seasoned with a cilantro cube. We also enjoyed a Joseph's pita split into the thin halves, toasted and topped with Jack cheese. Pretty darn close to a tostada for just 2 net carbs for half a pita.

Mexicali Meatloaf

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Meatloaf is great in the freezer. When ground beef goes on sale, buy a lot. Make a basic meatloaf blend and squish it all together in a really big pot, or even in a clean plastic pail. (One book said to clean the sink and mix it in there, but I could never get used to that idea) Then you can divide up the loaves into entree sized servings. Keep one or two plain, to serve with sugar free ketchup. Add the Mexican spices to a couple more. You can even add the Italian seasonings to another part of the batch. If you lay some plastic wrap or foil into your loaf pan, you can form the meat there, then lift it out and carefully wrap it, uncooked, for the freezer. Then on cooking night, just unwrap it and thaw it in the loaf pan. When it is thawed, just bake it and it will be as fresh as ever. You can make 3-6 meatloaves and only get your hands yucky once. That is a winner of an idea for me. And do try the chia seeds, they help bind the meat and make it really moist. No one will know they are in there.

I love Mexican food, but sometimes it is tougher to prepare for my hubby. He is a northerner by birth, and our definitions of hot are in no way the same. It can also be a challenge to come up with side dishes when the standard beans and rice are a no no. The man doesn't care for guacamole. Not sure he liked the grilled veggies tonight, but I really liked them. The Knorr Cilantro cubes added a unique flavor that took them a step beyond the standard grill. I think he might have been mad that I slipped in some leftover squash cubes. Those are not his favorite. Still, it was pretty and tasty. I loved the combination of flavors and mix of texture.

I have been seeing an ad on TV for a cheeseburger taco. I think the leftovers of this meatloaf would be awesome made that way. May just have to try it and see.

White Turkeyladas

Today I had a terrible day. Somehow I managed to misplace some mail, which in turn cost my boys some college money. Why is it my mistakes are so expensive, while those of others seem to just get shrugged off? Oh well, water under the bridge now, I suppose. My sweet youngest son wanted to run out and buy me some barbecue potato chips--my comfort food. Chocolate just doesn't do the trick for me. I abstained, but no promises tonight.

Maybe this yummy casserole will keep me filled up and away from carbs. Maybe I will learn not to comfort myself with food. That is one of the tricks to be thin, yes? Maybe you could send up some prayers that we can find our way out of this financial mess I have gotten us into.

I liked this dish. It is interesting. I got the idea from Shelly over at The World According to Eggface blog. I changed it up quite a bit, but she is an inspiring cook. Using my new blender, this went together quickly. Now if I could just figure out a way to make it without an oven!

Turkeyladas

20 ounces of sliced turkey, oblong slices, not round
24 ounces cottage cheese
1 1/2 cups shredded cheese
2 Knorr Cilantro cubes
1/2 teaspoon chipotle powder
1 diced zucchini
1/4 cup diced onion
optional: one seeded and chopped jalapeno pepper

Saute onion and zucchini in a pan. While that is browning, make the filling. In a food processor or blender, blend cottage cheese until smooth. Add the cilantro cubes and chipotle powder and blend until incorporated. Add about 1/2 cup of veggies to the cottage cheese puree and blend again. Stir in 1 cup cheese to complete the filling.

Spray a large casserole dish with non stick spray. Place a large spoonful of the cheese mixture inside a slice of turkey. Top with a spoonful of zucchini. Roll up to make a short roll, not lengthwise. Place the roll in the pan. Repeat with remaining slices. (I got 18) Spread remaining cottage cheese mixture over the rolls. Top with the last half cup of shredded cheese. Bake at 350 for 15 minutes. Remove from oven and let sit for at least five minutes. Use any moisture in the bottom of the dish to spread over the top of the meat rolls.

These were just hot enough for my pepper hater hubby. If it was just for the rest of us, I would add a chopped jalapeno pepper to the zucchini. Serves 6-8

Next time, I think I will double this recipe and make it a Multiple Meal. I will freeze the leftovers and see how they do. Tonight, I served it with a green salad, and homemade black refried beans for my carby boys. Other than one complaint from my zucchini hater, everyone liked it. John told me to make it again.

24/7 Salsa Verde

Happy Cinco de Mayo! Our family is celebrating with a special Mexican feast tonight. Our Triple Play meal for the week is Southwest Shredded Beef. Tonight we are having it made into burritos. Since the meat is already prepared, I have some time to play with the side dishes. One is based on a great deal I found this past weekend.

Aldi---gotta love it--had fresh tomatillos for 49 cents per pound. I have never made salsa verde before, but a quick recipe search gave me lots of options. It was really quick to make and tastes great. I might add a bit more heat to my portion, but I left it pretty mild for the rest of you.

24/7 Salsa Verde

1 pound tomatillos
1 medium onion
1 seeded fresh jalapeno - two if you like the heat
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon cumin
2 Knorr cilantro cubes
1 Tablespoon Chia seeds (optional)
2 Tablespoons vinegar
2 cups water
1 Tablespoon lime juice

Peel husks off tomatillos. Roughly chop them, along with the onion and jalapeno. Add all ingredients except lime juice to a saucepan. Bring the mixture to a hard boil, then reduce heat and simmer for 15 minutes. Remove from heat and blend the ingredients in a blender, or use an immersion blender in the saucepan. Add lime
juice and salt to taste.

Now that you have the sauce, how do you eat it? Unfortunately, tortilla chips are pretty much out of consideration. It would be great over chicken, stirred into soups, poured over cream cheese and used as a dip, just get creative. Tonight, I am making a cheese sauce to top some steamed cauliflower. That dish is not made yet, but the sauce is, and it is tasty. Here's how to make it.

Salsa Verde Queso

1 cup salsa verde
8 ounces American cheese slices (Mine are a white cheese we buy at Sam's Club)
1/2 cup half and half

Melt all ingredients together over low heat, stirring frequently. Use sauce over vegetables or chicken, or use as a queso dip.

If I am to get dinner on the table, I had better get to that cauliflower!