12.19.2018

An Easy Low-Carb Veggie and Egg Frittata Recipe

It has taken me 49 years, but I made my first frittata in 2018. When you try to eat lower-carb in your diet, breakfast is often challenging. Stratas and other casseroles sound good, but they contain a high amount of carbs either through bread or potatoes.

This frittata is great for lower-carb diets




Carbohydrates, in general, can be confusing to people. Your body needs carbohydrates for fuel and carbohydrates are extremely important in a diet. The key in weight loss success though for me was choosing the right carbohydrates for fuel.

When I tell you that I'm eating lower-carb foods then I'm fueling up on lettuce, tomatoes, and vegetables. All of those foods contain essential carbohydrates. I have reduced my intake of refined higher carbs like white bread, pasta, and processed foods.

For this lower-carb breakfast frittata, I used 3 squash,  a few broccoli florets, 1/2  onion, tsp of minced garlic, a sprinkle of dried basil, 8 grape tomatoes and a handful of cheddar cheese. I used eight eggs plus salt and pepper. Did I measure? No, not really. I sauteed the squash and onion for about 12 minutes until browned and soft.  I added the grape tomatoes to add a touch of holiday color to the frittata.

veggies for the lower-carb frittata


You could use any type of vegetables you have on hand for a low-carb frittata. It's lower-carb because it does not have a crust like a quiche. Eggs are a good source of protein and this dish will keep you full most of the day.

After sauteeing my veggies, I whisked eight eggs in a bowl. I also added salt and pepper to the eggs. I use Himalayan pink salt mostly in my diet.

Lower-Carb frittata with veggies, cheese and eggs.


Pour the veggie mixture into a pie pan. Add the eggs. Bake at 350 degrees for 40 minutes until the center of the frittata is set.

The easy frittata is attractive and would make a great holiday brunch or breakfast idea.

Lower-Carb Holiday Frittata #Holidays #Breakfast #Entertaining



My time for writing and sharing this recipe with you was made possible by Hinessightblog sponsor,  North Carolina Nissan Frontier dealer, Don Williamson in Jacksonville, N.C. 

12.16.2018

Heavenly Hash: A Simple, Everyday Dessert with COOL WHIP

My children love dessert.  My husband says they got their sweet tooth from me, but I think they get it naturally, from their grandmothers.  My own grandmother certainly had a sweet tooth, and some of my fondest memories are when I would spend a week with her at her home in Durham, and we would whip up an easy dessert using COOL WHIP whipped topping.  She had several in her recipe box, and the best part of cooking with her each summer is that I used to sneak a little finger tasting of COOL WHIP before it was tossed in with the rest of the ingredients.


Fast forward thirty-five years, and I’m trying to make some of the same type of memories with my children that I made with my grandma.  My son never got the opportunity to meet my dad or his great-grandmother, but he does share a quality that they both had: He loves to cook.



I remember my dad making a great fruit dessert using COOL WHIP as the main ingredient.  He would mix the topping with coconut, marshmallows, and fruit. It was simple and delicious.  I’m fairly certain that he grew up having this everyday dessert often, especially during the summer months. I never made it with my grandmother, but I certainly remember eating it at a lot of family reunions.

My family is now making this special COOL WHIP dessert. I don’t have the exact recipe that my father or grandmother used, but one of my church cookbooks had something very similar to my family’s recipe.  My dad used mandarin oranges, but we’re whipping up this everyday delight with pineapple today.  The taste is old-fashioned, but I’m serving it with a modern, cosmopolitan twist.



Heavenly Hash

1 (8 oz) can pineapple tidbits, well drained
2 cups COOL WHIP whipped cream, thawed
1 cup of sweetened coconut
1 cup mini marshmallows
1/4 cup chopped maraschino cherries
3 tablespoons milk

Mix all ingredients together. Refrigerate for at least an hour. Garnish with Chess cookie.

This dessert needs to chill an hour before serving, so we make it in the afternoon, and then it’s ready that evening for dessert, or it can even be served as an afternoon treat on a Sunday as soon as it is ready. 

It’s simple.  It’s delicious! And I love that my children are going to have special summer COOL WHIP memories just like me.






Updated: December 2018

12.12.2018

Easy White Bean Chicken Soup for a Crowd

When I'm feeding a crowd, I always look for recipes that are easy. I first served this white bean chicken soup earlier this fall and I thought it was great. My mother-in-law was such a fan of this easy chicken-based soup that she wanted me to text her the recipe the next day. 


I liked this chicken soup so much that I plan to serve it to friends at a holiday gathering later this month for the holiday season. Surprisingly, the recipe originated from a Southern Living kid's cookbook that I bought years ago. 


This easy white bean chicken soup is great for entertaining a large crowd.


This white bean chicken soup can easily be doubled for entertaining. You could also saute your own boneless chicken and use a rotisserie chicken breast seasoning instead of deboning a chicken from the store. This easy chicken soup takes on a holiday look when you add cilantro for a touch of green.

I hope you enjoy it as much as my family did.  It also freezes well. 
Ingredients:
  • 1 tablespoon butter 
  •  
  • 3 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 teaspoon bottled minced garlic
  • 1 rotisserie chicken, skinned, boned, and coarsely chopped
  • 2 (14-ounce) cans chicken broth
  • 1 (4.5-ounce) can chopped green chiles
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 3 (16-ounce) cans great Northern beans, rinsed and drained
  • 1/2 cup whipping cream
  • 1/4 cup chopped fresh cilantro (optional)
  •  

      **You can double the recipe, but I still use only one onion. If the chicken soup is too thick, you can add water or extra chicken broth on the reheat. 

    Directions: 

    Melt butter in a large pot over low heat: add carrot, onions, and garlic. Saute until tender then stir in chicken, chicken broth, green chilies, cumin, and red pepper. Bring soup to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes.  Place beans in a medium bowl and mash using a potato masher until about half the beans are still whole. Add beans and the whipping cream to the chicken soup mixture. 
    Cook 10 additional minutes, stirring frequently. Stir in cilantro (optional). 
This easy white bean chicken soup is great for cold days and for a crowd #soups #stews #Mainmeals




My time for writing and sharing this blog post is made possible by sponsor, Rivenrun Dental in Richmond, Virginia. 

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