Low-carb Recipes |

In the Kitchen with 11 Magnolia Lane, Tomato Basil Bisque Soup & Avocado Chef’s Salad

Posted on May 2, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

So…. how are you all liking the Spring Menu so far?

I have really been enjoying the meals on the new spring menu and all the staples the spring harvest offers. I continue to be amazed by the power of real food and how much I enjoy cooking it.

Here is a recipe from my Spring Menu that you are sure to love. The salad is light & healthy and the soup is creamy & comforting. The perfect combo for those chilly spring showers.

Avacado Chef's Salad with Ranch Dressing

Avocado Chef’s Salad

Ingredients

1 large bunch Arugula
1 large bag of pre-washed spinach
1 ripe avocado, sliced
2 Roma tomato, sliced
1 English cucumber, sliced matchstick style
1 yellow pepper, diced
1/4 lb deli ham, diced
1/2 sweet onion, sliced thin

Directions

Wash all veggies, spinach and arugula
Toss the spinach and arugula to combine leaves. Place in a large serving bowl.
Place tomatoes in each corner
Place cucumber in opposite corners
Sprinkle the peppers and onions over the top of the salad
Neatly lay the avocado slices in the center of the salad and sprinkle with the diced ham
Serve with your favorite ranch dressing (this is mine if I don’t have time to make it from scratch).

Tomato Basil Bisque

Ingredients:

5 Ripe Roma tomatoes, halved
2 tablespoons olive oil
1 medium onion, sliced
1 tablespoon chopped garlic
2 tablespoons tomato paste
1/2 cup chicken broth (or vegetable broth)
1/2 cup heavy cream (omit and double broth if you are Paleo)
One 12 ounce can of diced tomatoes
1 cup tomato juice (I used Mrs. T’s bold and spicy bloody mary mix)
1 1/2 teaspoons of sugar
1 bay leaf
Fresh Basil, chopped
1/2 teaspoon Italian seasoning
Red chili flakes
Salt and pepper to taste
Parmesan Cheese, grated for garnish (optional)

Directions

Preheat grill and brush grate with a bit of canola oil
Brush tomato halves with olive oil. Grill them until nicely charred and soft on both sides, 2-3 minutes.
In a deep saucepan, heat 2 tablespoons of oil over medium heat. Cook onion until soft, approximately 3-4 minutes. Add in garlic and cook for another 3-4 minutes.
Add tomato paste, stir well and cook for 2-3 minutes. Mix in broth, and scrape off all the goodies stuck to the bottom of the pan. Bring the liquid to a low boil.
Add in the grilled tomatoes, canned tomatoes and tomato juice and bring it up to a simmer. Add sugar, bay leaf, Italian seasoning, chili flakes (optional) and salt & pepper. Simmer for 20-25 minutes until soup is combined and flavorful.
Remove from heat and remove bay leaf.
With an immersion blender (a regular blender or food processor will also work), puree soup until smooth.
Return soup to the pot and medium. Mix in cream, bring soup to a simmer and cook for another 5-10 minutes. You want the soup to be a beautiful shade of deep orange.
Remove from heat, garnish with basil and Parmesan cheese.
Enjoy

{While you are here, don’t forget to enter our giveaway for a Printable Party Package by leaving a comment on this post HERE–giveaway ends 5/3!}

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Posted in Cooking/Recipes, In the Kitchen Series | Tagged Avacado, Healthy Eating, healthy recipes, Low Carb, Low-carb recipes, Paleo, Recipe, salad, Spring Menu, Tomato Bisque | 1 Comment

In the Kitchen with 11 Magnolia Lane: Meatloaf Muffins, Curry Chicken Casserole & Crock-Pot Pork Carnitas

Posted on March 1, 2012 by Terry

Click on the “In the Kitchen with 11 Magnolia Lane” Button to read about our new series

Meatloaf Muffins:

Ingredients

1 egg
1/2 cup milk
1 cup shredded Cheddar cheese
1/4 cup quick cooking oats or panko bread crumbs (I personally prefer Panko)
¼ cup finely chopped almonds or nuts (I use a spice mill so it is a powder)
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, Panko and salt. Add the ground beef, mixing well, and form into 12 equal sized meat balls and place into a lightly greased muffin tin. Press down the center of each meatloaf with a spoon once placed inside the muffin tin.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 30-40 minutes.

Curry Chicken & Broccoli Casserole

This recipe is courtesy of my Aunt Barbara… It is one of my favorite recipes and it offers true comfort to my family and I during the cold winter months.

Ingredients

1 can of cream of chicken soup (please see below as I personally never use condensed soup and offer an easy delicious and healthy alternative)
1 cup mayonnaise
1 cup shredded Cheddar cheese
1 tsp. lemon juice
1 tsp. curry powder
½ tsp black pepper
1 tsp olive oil
1 large bag of frozen broccoli (I also use fresh but you will need to steam it prior)
1 ½ lbs of boneless chicken breast or tenders

Directions

Preheat oven to 350 degrees F
Heat a Saute pan with olive oil. Cut chicken into chunks and cook until golden brown. Place cooked chicken in a 13 X 9 baking dish.
Cook broccoli until al dente and place over chicken in baking pan.
In a large bowl, combine the cream of chicken soup, mayonnaise, curry, lemon juice, cheddar cheese and black pepper. Pour over chicken and broccoli until well coated.
Bake, uncovered, at 350 F for 45minutes

Homemade Cream of Chicken Soup

Cutting out processed foods, such as canned soups, is a huge step towards living a healthier life style. Canned soup casseroles really make your life easier but the sodium and preservatives do take a toll on your body. I love this casserole but making my own cream of chicken soup saves calories and creates a wholesome and healthy meal that your family can enjoy guilt free.

Ingredients

2 Tsp Butter
2 Tsp Flour
1 cup chicken stock
Salt & pepper to taste

Directions

Place butter in a pan and melt it. Add in an equal amount of flour, 2 Tsp in this case . Stir it around untl the flour is absorbed, about 1 minute.
Add in chicken stock, a little at a time, whisk it until smooth. (If you dump in all your liquid, you will end up with many little lumps).
Cook and stir about 3 minutes, until smooth and heated through. The longer you cook the thicker it will get. Salt & pepper to taste.

Crock-Pot Pork Carnitas

Ingredients

2 lb. pork tenderloin
1 medium onion, diced
1 tsp cumin
1 jar salsa verde
1 can Ro*Tel (I used mild)
tortillas (exclude if you are eating paleo or low carb)
your choice of toppings – cheese, cilantro, salsa, sour cream, lettuce, avocado, lime juice, etc.

Directions

Place the pork tenderloin in the crock-pot
Cover tenderloin with onions
Sprinkle with cumin and then add the salsa and can of Ro*Tel tomatoes
Cook on low for 8-10 hours until tender (My crock-pot is hot, I only needed 6 hours)
Once cooked, remove the pork from crock pot and shred it.
Drain juice out of crock-pot reserving some in a bowl. Use a strainer as you will want to save the tomatoes & onions.
Add the meat back to the crock-pot with the tomatoes and onions.
Add some of the reserved juice to the meat until nice and moist.
Serve on tortillas with desired topping

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Healthy Cooking, in the kitchen at Magnolia Lane, Low-carb recipes, Printable Recipes, recipes | Leave a comment

In the Kitchen at Magnolia Lane- Meal Plan and Weekly Shopping List

Posted on February 2, 2012 by Terry

I cannot believe that I am kicking off our new series “In The Kitchen at Magnolia Lane” today. It has been a long couple of weeks trying to prepare but I am really excited to begin this journey with you all. {Click HERE to read the introductory post in this series and get up to speed}

Whether you are trying to become more organized in the kitchen, trying to eat healthier or trying to lose some weight, I think you will find this series really beneficial. I hope you enjoy the menu plan as much as I do.

The first thing you will need to do is print off the February Menu Calendar. (click to print) This lists the first two weeks of meals (Weeks 3&4 are coming soon). I begin each week on Sunday and that is my “prep” day.

Yes, I defrost, chop, cook, bake and prep for 1-3 hours each and every Sunday to ensure I am ready for the busy week. I know that sounds like a lot of time but once you get into the groove of things, you will save so much time, money and stress that 1-3 hours will be worth it in the end.

The second thing you will want to do is print out the weekly shopping lists. I have attached both shopping list week 1 and shopping list week 2 (click to print). You may not see a ton of savings the first month, but since I repeat this menu in March, you will be able to take advantage of sales and save money over time. I also cook in large quantities so I typically have plenty of leftovers that I freeze. Nothing goes to waste in my house and that really helps on those nights where I just don’t feel like cooking or something has come up. I always keep a few freezer meals on hand, which prevents me from spending money on frivolous grocery store runs and it has completely stopped the unhealthy drive through habit.

Lastly, you will want to print each recipe sheet associated with the first week’s meal plan. I have attached a few to get you started and will continue to post those throughout the week. Some of these recipes are family favorites passed down from my grandmother, to my mother and on to me. Others I have found on Pinterest, blogs and in recipe books I have here in my home. We will provide information here at Magnolia Lane on putting together a binder for this series in the very near future.

A few Recipes for Week One to get you started:

Autumn Soup: A family recipe passed down from generation to generation

autumn soup printable recipe

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: Chicken Rollatini: Healthy low carbohydrate comfort food at it’s best

chicken rollatini printable recipe Pin It

: Egg Frittata: An easy dish, high in protein and the perfect way to begin your day.

egg frittata printable recipe

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I try to tweak every recipe to make it my own and to keep the carbohydrate count down. My goal is to provide you and your family with a healthy and whole food menu plan that gives you energy, keep you satisfied and to helps you to lose or maintain a healthy weight. I am going on my second month of this plan and have really enjoyed it. I try to use all the food in my fridge and I encourage you to get creative in the kitchen. Please share your ideas, your favorite low carb recipes and most of all your results. This is a journey and I am excited to hear about what you all have to say and what you experience along the way.

As always, thanks for stopping by and cheers to a healthy 2012!

PS Don’t forget to follow us with the new Linky Tools {button on the right sidebar} to easily stay up to date with Magnolia Lane!

Linking this post up to~

Delightful Order Inspiring Thursdays

Weekend Bloggy Reading at Serenity Now

I am Lovin’ It at Tidy Mom

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Cooking, Low-carb recipes, meal planning, Weight loss | 6 Comments

In the Kitchen at Magnolia Lane {New Series}

Posted on January 23, 2012 by Terry

One of my resolutions this year was to get more organized in the kitchen and to eat healthier. I have been toying around with the idea of planning a month of winter meals and decided it was time to try it. Knowing each and every day what I am going to make for breakfast, lunch and dinner has taken away so much stress, it has also saved us money and I have unintentionally lost a few pounds (who doesn’t want to lose weight without trying?)

Meal planning does take some time, especially if you plan out the entire month. While it takes me a few hours to write out a plan for 1 full month of meals as well as a weekly grocery list, I have basically earned all that time back now that I have each and every meal accounted for. I spend less time stressing about meals, spending money on last minute runs to the grocery store and I really have curbed some unhealthy eating habits (We have not gone through a drive through in a month!!)

So, I will be sharing my menus with Magnolia Lane readers in our new series “In the Kitchen at Magnolia Lane,” as well as weekly shopping lists, recipes and instructional videos. I hope that by sharing my meal plan I will take the stress out of everyday cooking, save you some money, and help you feel healthier than ever.

Most of the food I cook is low in carbohydrates, high in “good” fat and yummy. I don’t follow one specific diet plan and I am not saying that my way should be your way. I simply shop and eat low carb which seems to work for me and my family. I read a lot labels at the grocery store (more on this in my videos) and I also read quite a few Primal and Paleo cooking blogs. I do not consider my meal plan to be Primal, Paleo, Atkins and/or South Beach although elements of each are incorporated into my meal plan. I know the words “high-fat” must sound crazy but I assure you, they are all good fats and I have lost 7lbs without any extra focus!

I have also been cooking for my good friend and neighbor as she is interested in eating healthier and hoping to lose a few extra pounds. When I began my meal plan, I included her food as well. I cook breakfast, lunch and dinner 6 days a week for my dear friend who works long hours and is a single mom of two wonderful girls. Since January 2nd, she has lost 12 pounds and she has not missed carbs/sweets and she has not felt a need to over indulge (that is where all that good fat comes into play). She has been loving the meal plan and is losing weight without even hitting the gym. As much as I hate to say it… your diet is everything when you are trying to lose weight.

Today I am sharing one of my meals off the January Calendar. The way the system will work is that I will be repeating this menu again in March. In April I will share a “spring-inspired” menu that will carry us through the end of June. I will, of course, do the same for Summer and Fall. In order to shop smart and save money I always take advantage of weekly sales as well as seasonal produce.

So, here the first recipe to give you a preview:

*Cilantro Chicken Salad*

2 oven roasted chicken breast, shredded or diced
1/2 cup mayonnaise
1 scallion, chopped
1/2 red pepper diced
1 lime zested and juiced
1/4 cup chopped cilantro
1/4 teaspoon salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon of cumin
pinch of chile powder
1 tablespoon olive oil
2 beefsteak tomatoes (optional)

To Roast Chicken:

Pre-set oven 350 degrees. Place chicken breast on baking sheet, coat with olive oil and a bit of salt and pepper. Bake for 15-20 minutes. Juices will run clear and chicken will be lightly browned.

Combine chicken, mayonnaise, scallions, lime zest and juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and chile powder to taste.

Core out the top of each tomato, remove the internal pulp and seeds. Fill with chicken salad and enjoy! Pictured are roasted sweet potato discs and steamed green beans.

(Inspired by skinnytaste.com)

{Click here on the cilantro chicken recipe to print a copy}

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