Garden Goodness Contest!!!

[umpa]

Sounds yummy ! Does that say 9 pounds gained skychant? I don't think I have ever seen anyone do that!

[Joagain]

umpa can we enter more then one recipe ? If not then then count my sesame broccoli not my soup one 

[Kim P]

Kim's Skillet Salsa Chicken

4 chicken breasts
1 cup salsa ~ I make mine homemade from the garden veggies
1 cup shredded cheese ~ Mozzarella or Mexican is good
oil
onion powder & pepper

Brown both sides of the chicken in the oil in a skillet.  Sprinkle the chicken with onion powder and pepper.  Turn the heat down to very low and top each chicken breast with 1/4 cup of salsa.  Cook on very low with a lid for an hour.  Before serving top each piece of chicken with 1/4 cup shredded cheese & melt.  YUMMO!

Approximately 3 net carbs per serving ~ Serves 4

[Kim P]

SKILLET CHILI RELLENOS

1 pound ground beef, extra lean
1/2 cup sliced onions
2 cups green peppers
4 tablespoons water
1 each beef bouillon cube
1 tablespoon chili powder
2 teaspoons garlic powder
dash of Cumin
6 1/2 ounces shredded cheddar or mexican cheese

Optional but YUMMY:  top with salsa, sour cream & diced avocado

Cook, drain and rinse the beef.  Add onions & peppers and saute.  Add everything else except cheese and simmer 15 mins.  Top with cheese.  6 servings = 4 net carbs

[suzanneT]

Here is my Cami's favorite for this summer.

Zucchini Pizza!
Slice an eight ball or super large Zucchini into disks. take out the large seeds.
Brush lightly with sugar free tomato sauce
Top with mozzarella cheese, baby bella mushrooms, black olives, spinach, and mini pepperoni.
Bake at 350 until your cheese is melted and golden.

Serve with buttered broccoli skewers
(basically broccoli on a skewer, buttered, sea salted, and quick broiled.

Finish up with ice cold strawberries and a dipping sauce made up of cream cheese and Zero.

[MommaB]

ok, so I have 2 recipes to share! One for yellow squash & the other for zucchini! We have an abundance of both in our garden right now!!

Squash Casserole - makes 6 - 8 1/2 cup servings approx. 3 carbs each

6 yellow squash
1 onion
1 bell pepper (any color; green, yellow, red, or orange)
salt & pepper
1/4 cup butter
1/2 cup sharp cheddar cheese + extra for top, shredded
1/2 cup unsweetened almond milk
2 eggs beaten

Cook veggies in small amount of water and mash when cooked. Add salt & pepper, butter, and cheese. Cool slightly. Add milk and eggs. Pour into buttered baking dish. Top with a generous amount of cheese. Bake at 325 for 50 min. - 1 hour.

This also freezes well. I've frozen this, after cooking the squash and adding all the ingredients, in a gallon ziplock bags! Makes for a quick and easy side dish!!!  







Zucchini Pizza Casserole (from tasteofhome website) makes 8 servings approx. 3 - 5 carbs each (depending on what cheese & veggies you choose)

4 cups shredded unpeeled zucchini
1/2 tsp. salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups mozzarella cheese (I used shredded paremsan & romano cheese) divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
italian seasoning
1/2 cup onlon (opt.)
1 medium green pepper, chopped (opt.)
15 oz. Walden Farms tomato sauce or other low carb sauce

Place zucchini in a strainer; sprinkle with salt. Let stand for 10 min.. Squeeae out moisture.

Combine zucchini with the eggs, parmesan, and half the mozzarella and cheddar cheeses. Press into a greased 13x9inch baking dish.

Bake uncovered at 400 for 20 - 30 min. Meanwhile cook the beef, onion, pepper (I used the italian seasoning instead of the veggies) over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini "crust"

Sprinkle with remaining cheeses. Bake 20 min. longer or until heated through!!

This was absolutely delicious and I enjoy leftovers for lunch for days!!!  

I made the 3 parts of this casserole and put them in freezer bags for a quick meal later!!

[Kim P]

mmmmm......lots of yummy recipes being posted!!  I need to move them to my mastercook so I can find them later on...

[Kim P]

Kim's Cheesy Summer Squash and Shrimp Casserole

12 oz salad shrimp ~ I used 3 ~ 4 oz bags Kroger brand since it doesn't have dyes in it.  Only $1.00 per bag
8 oz cream cheese
1 cup cheddar cheese ~ shredded
A shake of each:  garlic powder, onion powder, parsley flakes (can use fresh if it's in your garden), celery seed, paprika, salt, pepper.  To taste
8 cups yellow summer squash ~ deseeded and cut into slices
1/2 cup thinly sliced onion
Splash of Olive Oil or oil of your choice

In a bowl microwave the cream cheese til heated.  Stir in the shrimp and cheddar cheese and seasonings.  Saute the squash and onion in the oil until slightly soft.  Mix the veggies into the shrimp and cheese mixture.  Pour into greased baking pan and bake at 350 til bubbly.  About 30 -45 mins.

8 servings will be 5 net carbs per serving.  6 servings will be 6 net carbs.  4 servings will be 8 net carbs.

[umpa]

Enter as many as you like Jo! Lotsa competition and great recipes!!

[Kim P]

The contest is almost over isn't it??  I'll have to put my thinking cap on   Any recipes that I post that has my name in the title is my own recipe OTHERWISE I probably got it from somewhere else though I might not remember where.  Just an FYI.....
Happy Low Carb Cooking Everyone 

[Kim P]

Kim's Garden Goodness Chopped Salad
2 cups chopped lettuce
1/4 cup chopped cucumber
1/4 cup chopped celery
1/4 cup chopped green pepper
1 egg ~ boiled and chopped (I keep a bunch in the fridge ready to go)
1 cup shrimp, sauteed in olive oil and taco seasoning
1/4 cup Eden Black Organic Soybeans, drained and rinsed
1/4 cup shredded brick cheese
Top with Almost Zero Carb Ranch Dressing (dressing below)

This is a single serving at 7 net carbs per yummy bowl of salad.  The possiblities are endless if you change out your veggies and/or protein.  Just adjust your carb counts.

KIM'S ALMOST ZERO CARB RANCH DRESSING
1 cup Coconut Milk Beverage So Delicious (1 carb per cup)
1 cup mayonnaise
salt and pepper
dried parsley
dried chives
garlic powder
onion powder
1 teaspoon lemon juice
NOTE:  Make this a Blue Cheese Dressing by stirring in 1/4 cup blue cheese, crumbled
1 net carb in the whole batch

[Andrea]

Nebraska Cucumbers

6 cucumbers, peeled and sliced thin
2 T salt (we use Kosher salt)
1/2 cup mayonnaise
12 drops ZERO (1/4 cup equivalent)
2 T vinegar (1/8 cup)

Place sliced cucumbers in a colander and mix in salt.  Let drain several hours.  Press out as much moisture as possible.
Blend mayonnaise, Zero and vinegar.  Place cucumbers in a bowl and toss with dressing. 

This is how my mother-in-law fixed cucumbers from her garden in rural Nebraska, thus the name. 

[moose61]

Wow, what a bunch of great recipes! This is the best contest I've seen so far, Umpa!

Here's one that doesn't rank with the rest of these, but tastes pretty good. Grate a zucchini, add enough eggs to make it almost a batter,( I added 3 to the medium sized zuke I used tonight), add spices- I like garlic salt, Tony Chachere's  and black pepper. Heat up your frying pan with olive oil a some butter and spoon in pancake size circles. Brown, flip and brown again. cook them til they have some body. Repeat until you have the batch done. You can eat them plain, or add some hot sauce like fried potatoes. They don't taste like potatoes, they taste like fried zucchini, but I like them. You can also freeze them at any step along the way and cook them later.

[umpa]

Love these recipes!!! its gonna be a tough decision Contest ends tommorow
I agree this has been the best contest we have done!

[Amber]

Andrea, Cucumbers sound great.

In Arkansas  we slice cucumbers, purple or white onions, salt & pepper, vinegar and water.  They keep in fridge for quite some time and get better as they marinate!