Category Archives: About

Low Carb Mexican Meatloaf

March 14, 2012 Sonte Leave a comment

Now I have not made meatloaf in years and I was really doubtful about whether or not I could pull it off using Yves Just Like Ground Round but, lo and behold, it worked!

I suppose my husband might enjoy REAL meatloaf made with ground beef…perhaps I will give it a go sometime in the future though I must admit out of all the meats there are to cook? Ground beef is my least favourite to cook!

Where did I get the recipe? I googled Low Carb Mexican Meatloaf and one of the top hits was http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1221493. Of course there would be substitutions and no, I didn’t exactly follow the recipe but I was happy with the results.

2 lbs Ground Beef (2 pkgs Yves Just like Ground Round)
1 teaspoon Chili Powder
1/2 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 cloves Garlic, minced
1/4 cup Sour Cream (Greek Plain Yogurt)
2 Eggs
1 cup Colby and/or Monterey Jack Cheese, shredded
1 cup Salsa
*7 ounces canned Black Beans, rinsed and drained and mashed
Black Olives, sliced

Vegetarian Mexican Meatloaf — Easily sub in Yves Just Like Ground Round for a Vegetarian version

Preheat oven to 400F.
Lightly spray 9X5 loaf pan with vegetable oil spray.

In a large mixing bowl combine ground beef (Yves JLGR) eggs, spices, sour cream (yogurt), mashed black beans and half of the cheese.
Evenly spread half of the mixture into the prepared loaf pan.
Sprinkle with a bit of cheese and 1/2 cup salsa.
Pour remaining beef mixture on top, spread evenly and top with remaining salsa, sprinkle with black olives and remaining cheese.

Bake in 400F oven for 45 to 60 minutes.

: Ready to go into the 400F oven for 45 – 60 minutes.

Serves 8.

Calories per serve: 507, Total Fat: 42.3g, Cholesterol:198.6mg , Sodium:497.1mg, Total Carbs: 2.1g, Dietary Fibre: 0.6g, Protein: 28.2g (when made with Ground Beef)

GOTALOOSE “Low Carb Mexican Meatloaf.” Recipe.http://www.sparkrecipes.com/ 2012 http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1221493

About, Low Carb Baking

Low Carb Peanut Butter Cookies

March 10, 2012 Sonte Leave a comment

So my husband in on the Atkins Diet. He is still on the Induction Phase but he does crave a bit of pud after dinner. We discovered that they sell Atkins Bars at the local grocery store and for a little while he was having one of those after dinner. Problem is, he usually has one in his lunch! So I have been scouring the internet looking for Low Carb baked goods. Today was my first go at making low carb bickies.

I found this recipe via Pinterest and thought I would give it a go:
Joy The Baker Flourless Peanut Butter Cookies.

I had a nibble of one and was very pleased that they didn’t have a nasty Splenda aftertaste to them! Woot! I made a few changes: I used Splenda White and Brown Sugars, added a bit of Vanilla and topped with a Peanut instead of chocolate.

1 cup Peanut Butter
1/2 cup Splenda No Calorie Sweetener
1/2 cup Splenda Brown Sugar
1 teaspoon Vanilla
1 large Egg
1 teaspoon Baking Soda

Preheat oven to 350F.
Lightly spray a cookie sheet with vegetable oil spray or line with parchment paper.

In mixing bowl combine peanut butter, Splenda No Cal Sweetener, Splenda Brown Sugar, Vanilla, Egg and Baking Soda; mix for about 2 minutes.
Use a #2 Pampered Chef scoop to drop mounds of cookie dough onto prepared baking sheets.
Press down on each cookie with a fork, making a criss cross pattern.
Top each cookie with a single blanched peanut.

Bake in 350F oven for 10 minutes.
Allow cookies to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.

Makes about 2 dozen

About, Mexican

Enchiladas

February 2, 2012 Sonte Leave a comment

A few steps and awfully messy to make these but well worth the effort!

8 Tortillas ( 8″ ones)
1 package Just like Ground Round
1 medium Onion, chopped
1/2 cup Sour Cream
1 cup Monterrey Jack or Colby cheese, grated
2 Tablespoons fresh Parsley, chopped
1 teaspoon salt
Fresh Ground Pepper

Sauce:
1 800g can Diced tomatoes or Tomato Sauce (puree)
2/3 cup Water
1/3 cup Green Pepper, chopped
1 Tablespoon Adobo Seasoning*
1 clove Garlic, minced
1 Tablespoon Cilantro, chopped
3/4 cup Monterrey Jack or Colby cheese, grated
Sliced Black Olives
Chopped Jalapenos

Mix together Just like Ground Round, chopped onion, sour cream, shredded cheese(s),parsley, S&P; set aside.*(If using ground beef, cook and stir h’burger over med heat just until cooked. Remove from heat and stir in remaining ingreds, cover and put in fridge until ready to use.)
In a large shallow fry pan, heat tomatoes, water, chopped green pepper, Adobe Seasoning and garlic to boiling, stirring occasionally; reduce heat.
Simmer uncovered for 30 minutes until slightly thickened.
Remove from heat.
Preheat oven to 350F.
Dip a tortilla into sauce to coat both sides.
Place coated tortilla on working surface, covered with a large piece of baking paper; spoon 1/4 cup of the Just like Ground Round mixture onto tortilla and roll the tortilla around the filling.
Place in 9X13 inch pan that has been lightly sprayed with vegetable oil spray.
Repeat procedure until you have used all the tortillas.
(If you run out of filling and still have a tortilla left, cut the remaining tortilla into three strips, stack, cut the long strip into narrow 3″ strips which you can throw on top of the enchiladas for the baking stage)
Pour remaining sauce over the enchiladas.
Sprinkle with chopped cilantro, sliced black olives, chopped jalapenos, and grated cheese. Cook uncovered in 350F oven until bubbly, about 20 minutes.
Garnish with sour cream, and chopped green onions, if desired.

Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.

About, Muffins and Scones

Raisin Scones

January 15, 2012 Sonte Leave a comment

A Sunday morning favourite. The scones are so basic and so good! I got this recipe from a Province newspaper many years ago. You know I have to switch it up from time to time! Sometimes I add White Chocolate Chunks and fresh Raspberries for a sweet delight! Often I will swap in Fresh or Frozen Blueberries. Sometimes I add cinnamon to the dry ingredients, give the scored dough an egg wash and sprinkle with a bit of Cinnamon and Sugar; you really have to watch these ones don’t brown too quickly!
I have even cut back the sugar and made a Savoury Scone with grated Cheddar and Herbs.
This is a great, versatile recipe.

2 cups Flour
1/4 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1/4 cup Shortening, cold and cubed
3/4 cup Raisins, soaked and well drained
*1 cup Buttermilk

Preheat oven to 425F.
Sprinkle a little bit of cornmeal on a baking tray or a pizza pan; set aside.

Combine flour, baking powder, baking soda and salt in a large mixing bowl.
Cut in shortening until mixture resembles coarse meal.
Add raisins and buttermilk, stirring with fork until all ingredients are moistened. (Dough will be sticky)
Turn out onto a well floured surface and gently knead for about a minute.
Shape dough into a ball, cover with a clean tea towel and let sit for about 10 minutes.
Pat down dough to form a circle, 3/4″ (2cm) thick and about 8″ (20cm) in diameter; transfer to prepared baking tray.
Score round into 6 – 8 wedges, gently with a knife.
Bake in hot oven for 20 – 25 minutes or until golden brown and set in centre.
Cover with foil if becoming brown to quickly.

Serve while warm.

Makes 6 – 8

*If you don’t have Buttermilk, sour the milk with 1 Tablespoon Lemon Juice or Vinegar – Measure Acidic ingredient into a measuring cup, add milk to 1 cup measure, let stand for 10 minutes. Sometimes I will prep the milk the night before if I plan on making these on a weekend morning.

About, Sandwiches and Wraps

Reuben Sandwich

January 14, 2012 Sonte Leave a comment

Reuben sandwiches are a memorable experience and you either love them, or hate them. I must have loved them because I have been a vegetarian for 30 years and the memory of a reuben sandwich still sets my mouth watering!

1/3 cup Thousand Island Dressing or Dijon Mustard
12 slices Rye Bread
6 – 1 ounce slices of Swiss Cheese
3/4 lb (350g) thinly sliced cooked Corned Beef
1 – 16ounce (498ml) can Sauerkraut, well drained (drained and squeezed)
1/4 cup Margarine or butter, softened

Set oven to Warm or 200F

Set large 2 large skillets on to heat.
Throw drained sauerkraut into one skillet and heat through; turn heat off, leaving sauerkraut in warm pan.
Throw corned beef into the other skillet and heat through; transfer to heatproof bowl.
Wipe out the skillet.

Spread thousand island dressing or dijon mustard over 6 slices of bread.
Place a slice of swiss cheese on each of the dressed slices of bread.
Top with warmed corned beef and warmed sauerkraut.
Top with remaining bread slices.
Spread the top slice of rye bread with a bit of butter or margarine.
Place sandwiches, buttered side down in skillet, spread butter or margarine over top slices of bread.
Grill over low-medium heat until bottoms are golden brown.
Turn and cook until bottoms are golden brown and cheese is melted.

If cooking a large quantity, transfer cooked sandwiches to a wire rack on baking tray and place in warm oven.

Aysontespli's Kitchen