Plant Based Ice Cream Review

I had been trying to eat more plant based and began a journey of trying out different types of plant based ice cream. My first attempts on this journey left more to be desired. It just seemed like something was missing, but mostly, the types I tried were rather sweet to me.

I'll give you some background on that. I had been switching my preference for ice tea from sweet to fifty percent sweet, and then to three quarters unsweet and only 1/4 sweet. So I was becoming less inclined to go for anything overly sweet.

For the most part, dairy based ice cream did not seem overly sweet to me. Perhaps that was due to the ratio of fat to sweet. Since there wasn't much if any fat in the plant based ice creams, that might have been part of the reason for the extra taste of sweetness.

The types of the plant based ice creams that I tried, (ones I purchased from grocery stores), had a base of either soy milk, almond milk, coconut milk, and cashew milk. The first three plant based milks I tasted seemed very sweet, and they were from different brands. I was about to give up, and then I happened upon cashew milk based ice cream. It was the best. It had good ice cream flavor and wasn't overly sweet.

There weren't many flavors of the cashew milk based ice cream to choose from, but it did do in a pinch. I highly recommend the ones made with cashew milk. Perhaps the fat content in the cashews also helped with the flavor.

On with my ice cream journey:

I was also exploring various vegan type recipes on YouTube and found quite a few on making your own ice cream. I took the basics from what I learned from various recipes and decided just to give a go with the basics only. This is the recipe that I came up with.

Basic Plant Based Ice Cream Recipe

1 part frozen sliced bananas, 1 part fresh or frozen desired fruit, and 1/2 to 3/4 parts of plant based milk

Put all three ingredients in a good performance blender and blend.

It will come out more like soft serve ice cream. If you want it softer, add more of the plant based milk, and less if you want it firmer.

I used my Ninja Auto IQ Kitchen System blender when I am making enough ice cream for two or two plus. Sometimes the portions are larger, lol.

Here are some tips on using the Ninja Auto IQ Kitchen System:

+Plug the unit in once the base is secure on your counter, table. (It has suction feet.)
+Add the ingredients and attach the lid. +Push in the power button. The almost full circle with a vertical line at the top of the circle.
+Then selected the Smoothie button.
+The machine blends and pauses according to it's built in program. It will count down the seconds until it is completely done blending. (I love this part!)
+Almost done. Remove the lid then carefully lift out the blending blade unit. The blades are very sharp. Use a spatula to slide any ice cream into the blender and transport the blending blade to the sink.
+Rinse and then use a bottle brush, I use foam dishwashing liquid to spray it with, and proceed to clean using the bottle brush and the foam cleaner. Do Not Touch the Blades.
+I clean these blades off at this part so that everything comes off more easily. Then it's a breeze. The blender container and the blade assembly can also be washed in the dishwasher. I do it the way I previously described, so that water doesn't set in any of the insides. It's also pretty quick.
+Then, if the mixture is thick enough for ice cream, use a spatula to scrape out the goodness into your bowls or pour the liquid into your cups.

This particular batch turned out to be a milkshake batch! Yum!

The ice cream is fresh and tasty, and not overly sweet unless you add additional sweetener of some kind.

If you want to freeze this ice cream, it will come out really firm. You will need to let it defrost at room temperature for 20-30 minutes or more, depending on how much ice cream you are trying to thaw. I really do prefer enjoying it freshly made.

Does it matter which plant based milk to use?

I have used almond milk or oat milk. Those are my main go to's that I have on hand. I occasionally buy cashew milk if I know I am making mashed potatoes. There is only one store here that carries the cashew milk, so I make it with whatever I happen to have on hand. Any of the plant based milks that I have used have turned out well.

This link will take you to the Ninja Auto IQ Kitchen System on Amazon if you are interested in checking that out. https://amzn.to/4eNBs7n
.

This is the link if you're a one serving kind of person and want to check out the NutriBullet blender. This one has 1200 watts, which is good one to use for blending frozen items. https://amzn.to/4042pzB

If you are interested in checking out the plant based Butterless Pecan Ice Cream that I came up with, you can check out the recipe post card in my CherylsArt store on Zazzle:

Cheryl's Butterless Pecan Ice Cream Recipe
by CherylsArt

It is scrumptious!

Have you had and or made plant based ice cream yet? What did you think? Will you try making your own batch of plant based ice cream?

Cheryl Paton

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A Review of Sock It To Me Cake

 

I was looking through recipes over the weekend and I saw a recipe that brought back some great memories from when I was a teenager.

Sock It To Me Cake

Back in the 70's, (yes, I was a teenager in the 70's!) Bundt cakes were a huge thing....you remember the round cakes with a hole in the middle? The pans were pretty funny looking:

Bundt Pan

Back then, my Mom used to make this really delicious Bundt cake that she called a "Sock It To Me Cake."  I used to laugh at the name, she said she got the recipe out of a magazine and decided to try it because my dad was a fan of cinnamon and nutmeg.  It quickly became one of my father's favorite desserts.

This cake doesn't have the consistency of most Bundt cakes.  It is more coarse and heavy, but still moist and soft.  It also had a different flavor than most cakes, the sour cream and brown sugar, along with the spices just makes it different.  It doesn't taste like any other cake I've ever had.  It also makes great coffee cake!

This cake is made from scratch, no cake mix here, and it has a lot of ingredients.  It is not inexpensive to make but the good news is, most of the ingredients are things you probably already have in your kitchen.  

Cake Ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

2 cups sugar

6 large eggs

1 tablespoon vanilla extract

1 8-ounce container full fat sour cream

1 1/2 cup chopped, toasted pecans

3 tablespoons packed light or dark brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

Glaze Ingredients

2 cups powdered sugar

3 tablespoons whole milk

2 tablespoons maple syrup

Instructions

1.  Preheat the oven to 325° F. 

2. Grease and flour a Bundt cake pan 

3. In a mixing bowl, combine the flour, baking soda and salt. Whisk to combine. 

4. Cream butter and sugar - to do this put your softened butter in the bowl of a stand mixer and beat on medium for one minute.  Slowly pour in the sugar and continue to beat for 6 to 7 minutes or until the combination is light and fluffy.

5. Add the eggs one at a time, beating well after each. Add the vanilla extract and continue to beat on medium until just combined.

6.  Reduce the speed to the lowest setting. Add the flour mixture, alternating with the sour cream, in three additions. Mix until just combined, DO NOT overmix.

7. Remove the bowl from the stand mixer, and pour half of the batter into the Bundt pan.

8. In a small bowl, combine 1 cup of the chopped pecans, the brown sugar, nutmeg and cinnamon. Stir to combine. Then, sprinkle the brown sugar and nuts evenly over the cake batter.

9. Pour the remaining cake batter over the nuts and brown sugar. Smooth the top.

10. Bake for 60-70 minutes, until a butter knife stuck deep into the center of the cake comes out clean.

11. Remove the cake from the oven and let cool for 10 minutes.

12. Use a butter knife or small spatula to go around the edges of the pan. Then, invert the pan so that the cake comes out. Let the cake cool to room temperature.

13. In a clean bowl whisk the powdered sugar, milk, and maple syrup until creamy. Drizzle the glaze over the cake before topping with the remaining ¼ cup chopped pecans. 

14. You can leave Sock It To Me Cake unrefrigerated on the counter for several days as long as it is in an air tight cake cover.  If you need to store it for more time, place in the refrigerator for up to a week, or in the freezer for up to six months.

This is what it looks like on the inside from putting the pecans and brown sugar in the middle.

This cake is pretty special to me, it always reminds me of my Mom, and eating with my family.  Those were happy times.  Why not try making this cake and creating some special times with your family?  It's also a great cake to take to holiday gatherings that will be coming up before you know it.  When they ask you why you made a Bundt cake.....just tell them it's "that 70's cake!"

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Easy Zucchini Fritters

 These easy-to-make zucchini fritters are a fantastic way to use up an abundance of zucchini, especially during the summer, when our gardens are at their peak.

They are so crispy on the outside and tender on the inside, making them a great snack, appetizer, or even a nice light meal.

Easy Zucchini Fritters - Reviewed

Our daughter, Jamie came over last week with a huge zucchini. She set it on the counter, and I asked what we were making. She replied we are going to make zucchini fritters.

I've never had these before and am always ready to try a new recipe. I couldn't wait to get started.

Recipe for Zucchini Fritters:

Ingredients:

• 1 large or 3 medium-sized zucchini (peeled and shredded) about 1 1/2 to 2 lbs.
• 1 teaspoon salt
• 1 to 1 1/2 cups all-purpose flour
• 1 cup Panko seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 3 large eggs, beaten
• 3 tablespoons Mrs Dash seasoning
• 1 clove garlic, minced
• 1/4 cup green onions minced
• 1 tablespoon fresh chopped parsley
• Olive Oil for frying
• Salt and pepper to taste

Instructions:

1. Peel and grate the zucchini with a hand grater or food processor.
2. Place the grated zucchini in a colander over the sink to drain. Tip: we placed a dish on top and pressed it to help drain.
3. After the zucchini is drained, mix all ingredients in a large bowl.
4. Heat the olive oil in a large skillet over medium heat. We used Jamie's Hamilton Beech Electric fryer for this.
5. Scoop out 3 to 4 tablespoons of the zucchini batter and flatten to form. Sort of the size of a thin burger.
6. Fry until they are golden brown on both sides. 

This photo is of our grated zucchini in a colander with a bowl under it, Fran placed a dish on top to help drain the water out of the zucchini.

The measurements in this recipe are approximate. I watched Jamie mix the ingredients but, she didn't measure anything. 

You'll want to make sure that the zucchini mixture is consistent and holds together when you're forming them. So, you may need to add more flour, bread crumbs, or parmesan cheese as needed.

We served the zucchini fritters with a Caprese Salad and a dill dip that Jamie made from plain yogurt, fresh dill, and lemon juice.

One of the best things about these zucchini fritters is how simple they are to make, and how absolutely delicious they are.

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Cooking Breakfast with Cast Iron Skillets on a Grill

 There is something wonderful about cooking breakfast outdoors, especially when using cast iron skillets on a grill. This year for the 4th of July we had a house full so, it was a good idea to cook breakfast for everyone on the grill. Here is a review of my cooking experience.

I used my Char-Griller Smokin Champ Charcoal Grill, and a gas grill will also work. Preheating the grill to medium-high temperature was my goal (around 375-400 degrees F).

Here is my Menu:

Bacon

Sausage Links

Hash Browns

Pancakes 

Scrambled Eggs

Over easy Eggs (made in the bacon grease)

Cast iron is perfect for grilling or cooking on any surface, it retains heat very well and provides an even cooking surface. Make sure your skillets are well-seasoned to prevent sticking.

I used every cast iron skillet I own to make this breakfast. I cooked the bacon in my 12-inch skillet and started the sausage in my 8-inch skillet. Reserving my 10-inch skillet for the scrambled eggs later. I almost forgot the hash browns and pancakes were cooked on my 17-inch x 9.5-inch griddle. As the food was cooked I moved it to foil pans that I placed on the upper rack to keep it warm.

The Verdict: 

To prevent the scrambled eggs from sticking I used a generous amount of butter in the bottom of the skillet. The bacon cooked well in my 12-inch skillet, and I finished cooking the sausage and over-easy eggs in the bacon grease (not so healthy but so good). 

The pancakes were a challenge as they cooked rather quickly on the griddle. Heat control is the key, the pancakes were the last thing I cooked so, the griddle was too hot at this point. Overall cooking breakfast with cast iron skillets on the grill is an adventure worth trying. I had so much fun cooking this breakfast and everyone really enjoyed the food.

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I only use Lodge Cast Iron Cookware below is what I used for breakfast:

Lodge Pre-Seasoned Cast Iron Skillet Set - Set Includes 8 Inch Skillet, 10.25 Inch Skillet, and 12 inch Skillet - 3 Piece

Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

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Celebrate with a Festive Patriotic Trifle

 Summer is here, and that means it's time for barbecues, picnics, and all things outdoors. Whether you're celebrating the 4th of July, Memorial Day, or just feeling extra patriotic this festive trifle is the perfect dessert to add to your picnic. It's not only delicious but very easy to make.

Festive Patriotic Trifle - Reviewed

Every year for our 4th of July celebration our daughter Jamie, and grandson, Tyler make this festive dessert. This is so easy to assemble, no need for baking skills. Just layer and go. With the vibrant colors and fresh fruit flavors, it's a real crowd-pleaser. You can customize it with your favorite fruits and flavors making this so versatile.

Ingredients for a Festive Patriotic Trifle:

• 1-angle food cake or pound cake (cut into cubes)
• 2 cups strawberries, sliced
• 2 cups blueberries
• 1 cup raspberries
• 2 cups vanilla pudding
• 2 cups whipped cream

Assemble the Trifle:

1. In a large trifle bowl or glass dish, start with a layer of cubed cake.
2. Add a layer of vanilla pudding, spreading it evenly over the cake.
3. Add a layer of mixed berries (strawberries, blueberries, and raspberries).
4. Add a layer of whipped cream.
5. Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream and berries.
6. Chill in the refrigerator for at least one hour before serving.

I hope you enjoy this festive dessert at your next picnic. The delightful combination of fruit, pudding, and whipped cream is sure to impress your guests.

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If you need a Trifle Bowl why not buy one named after me.

Anchor Hocking Monaco Glass Trifle Bowl, 104 oz

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Pork Chops & Wild Rice Casserole Recipe Review

Pork chops are among my favorite meats for dinner.  They are almost always what I order when we eat out, even when we go to a steak house.  

At home, I have several ways I prepare pork chops.  Of course, we grill them and I fry breakfast chops.  I also have a pork chop casserole that I have been preparing for my family for over 30 years.  I found it in a cookbook I borrowed from a friend.  I returned the cookbook long ago, but I copied down this recipe, tweaked it slightly, and now it is a much loved recipe in our home.  I prepare it at least once a month.  It is easy to assemble and is ready to serve in about 90 minutes.

The original recipe called for bone-in pork chops.  I don't like having bones hiding in a casserole, so I use boneless pork chops.  

 

Pork Chop & Wild Rice Casserole Recipe
By Sylvestermouse on Review This Reviews

Ingredients 

• 6 boneless pork chops 
• 1 package (6 oz) long-grain and wild rice mix 
• 2 cups hot water   
• Approx. 1 teaspoon pepper 
• 1 can cream of celery soup 
•  ½ cup milk 
• 4 or 5 Tablespoon butter 

 

Instructions 

1.  Grease 13 x 9 x 2 casserole dish with butter 
2.  Combine rice, seasoning packet in rice, 2T melted butter, and hot water 
3.  Pour the mixture into the casserole dish (make sure rice is evenly spread across bottom) 
4.  Sprinkle pork chops with pepper. Lay the chops on rice mixture 
5.  Place a pat of butter on each chop 
6.  Cover and bake at 350° for 1 hour 
7.  Uncover casserole – in a small bowl, combine milk and cream of celery soup together and pour over casserole 
8.  Bake uncovered for 15 minutes 

Cooking Time Note:  The cooking time is based on thin or medium sized boneless pork chops.  Because oven temperatures can vary and because chop thickness affects cooking time, I recommend cutting into one of the chops to make sure it is fully cooked before you add the soup & milk mixture.

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Pork Chops & Wild Rice Casserole Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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4 Ingredient Beefy Mushroom Roast - EASY Slow Cooker Meal

By the time I have worked an entire day outside of the home, cooking dinner is the last thing on my mind. I am always looking for easy, tasty, and economical meal ideas. This beefy mushroom roast couldn't be easier or more delicious. 

I am a household of one. So it is easy to make large and inexpensive meals. Rice and Pasta dishes are economical and fairly easy to make. If I make a large pot of either of those two meals, I also have an expensive lunch for the next day at work. I like avoiding the expensive (and often calorie-laden) fast food meals that I would resort to if I didn't make these meals for dinner and left-over lunches.

But sometimes I crave a different flavors from the pasta and rice routine. Unfortunately, I require easy meals and that often limits the variety flavors. This is why I was thrilled when I stumbled onto this four (or three if you don't like onions) ingredient recipe that is perfect for a slow cooker.

Beefy Mushroom Roast

One day at the grocery, I just happened to notice the cans of Campbell's Beefy Mushroom soup (condensed). I had been craving a beefy mushroom and rice menu item from a favorite Chinese restaurant in a neighborhood where I previously lived but I don't have access to that now that I'm living in a very rural area. I decided to try this soup with a beef roast to try to take care of the beef and mushroom craving. And I'm so glad I did!

Ingredients:

1 can of Beefy Mushroom soup (10.5 oz)

1 small onion (sliced or chopped)

1 small bag of frozen "soup" vegetables (16 oz)

1 beef roast  (2 - 3 lbs)

Preparation:

• slice (or chop) the onions and place them in the bottom of the slow-cooker
• place the beef roast on top of the onions.
• pour the can of beefy mushroom soup on top of the roast
• set the slow-cooker on "low" (I use this setting because I'll be at work during the day. You could use a high setting and have the meal in half the time)
• approximately 30-60 minutes prior to serving, add the bag of frozen vegetables in the slow-cooker. Turn the setting to high and cook until they are heated. Stir.
• serve
• Freeze or refrigerate leftovers for additional meals

Leftover Beefy Mushroom Roast

I have discovered that I usually end up with a large amount of leftovers with this meal. I often separate it into single serving (freezer) containers, pop them into the freezer, and I can use them for furture meals whenever the mood hits. 

I have made mashed potatoes the next day and spooned some of the Beefy Mushroom Roast leftover mix onto the mashed potatoes. 

I recently discovered the Bisquick "Impossible" Pie recipes. I most often make a chicken-pot-pie meal using the Bisquick recipe. It just requires some filling, pouring a Biquick/milk mix over the top, and baking until heated through and brown on top. It didn't take long for me to realize that the Beefy Mushoom Roast is a perfect filling for the Bisquick Impossible Pie recipes. And so quick and easy to make when using the leftover roast for the filling.

Additional Seasonings?

I am not good in the kitchen. And when I try to venture from exact recipes or be creative with additional herbs, I often end up with flavors that clash. So I haven't added any additional seasonings to my Beefy Mushroom Roast meal.  I occasionally wonder about adding Herbes de Provence, since I am fairly new to that herb mix and have discovered how much I like it in venison stews. But frankly, the onion and condensed beef mushroom soup seem to add sufficient salt and flavors to this easy slow cooker meal. 

There are a variety of frozen mixed vegetables to try. Mixes that include okra, spinach, or potatoes.  All of those have been good but I have preferred the mix with green beans. 

There is a creamy beef mushroom soup option that I have thought about trying but this roast is so good as it is that I haven't attempted to make that particular substitution yet.

Related Links: 

This Beefy Mushroom Roast is a delicious filling for the Bisquick Impossible Pies. I usually use a chicken-pot-pie type of filling but the beef roast is an amazing way to use leftovers with an additional flavor. 

My blog post after learning about Herbes de Provence for stews and  how wonderful those herbs are in a venison stew. 

Do you have a craving for less beef and more veggies? The 4 Ingredient Baby Lima Bean Soup recipe is another of my favorites. 

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The Best Low Carb, High Protein, Gluten-Free Pasta

Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta made with wheat flour and semolina. It is the best pasta I have found for those of us who follow a low-carb diet, such as keto enthusiasts, diabetics, or anyone looking to reduce their carbohydrate intake. It is also a great option for people who follow a gluten-free diet.

This product review will cover Kaizen pasta’s taste, texture, nutritional value, preparation, and overall value. As a bonus, I will also share a simple recipe I developed that uses Kaizen fusilli.

Taste and Texture

One of the most critical aspects of any pasta product is its taste and texture. Kaizen low carb pasta aims to mimic the familiar experience of traditional pasta, and it does a commendable job.

Taste

The pasta has a mild, slightly nutty flavor that pairs well with a variety of sauces. It reminds me of chickpea pasta. 

While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like marinara or Alfredo. 

Texture

The texture is pleasantly firm, though slightly different from traditional pasta. It is a bit chewier, which can take some getting used to, but it holds up well in both hot and cold dishes. 

Nutritional Value

Kaizen low carb pasta shines in its nutritional profile, making it an attractive option for health-conscious consumers.

Low in Carbohydrates

This pasta is significantly lower in carbs compared to regular pasta, making it suitable for low-carb and keto diets. Each serving contains only 6 grams of net carbs, depending on the specific variety. 

The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.

High in Protein

With 20 grams of protein per serving, this pasta helps in meeting daily protein requirements, which is beneficial for muscle maintenance and overall health. 

High in Fiber

The pasta has 15 grams of dietary fiber per serving, contributing to better digestive health and helping to keep you full for longer.

Gluten-Free

Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.

No Artificial Ingredients

Kaizen prides itself on using natural ingredients, which is a big plus for those avoiding artificial additives and preservatives. 

Preparation

Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes. 

Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.

Versatility

Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of dishes.

It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara, lasagna, and baked casseroles.

I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!

It also holds up well in cold pasta salads, providing a hearty base for a variety of fresh ingredients. 

Overall Value

Considering its health benefits, Kaizen low carb pasta offers good value for money. Although it is more expensive than conventional pasta made with wheat flour and semolina, the added nutritional benefits will justify the higher price point for many consumers.

It's particularly valuable for those who need to manage their carbohydrate intake, follow a gluten-free diet, or want a higher protein alternative to standard pasta.

Kaizen low carb pasta is an excellent product for anyone seeking a healthier alternative to traditional pasta without compromising on taste and texture. Its high protein and fiber content, combined with its low carbohydrate profile, make it a standout option for low-carb dieters and health-conscious individuals. While it may require a slight adjustment in cooking and texture expectations, its versatility and nutritional benefits make it a worthwhile addition to your pantry.

Kaizen Low Carb Keto Pasta Fusilli - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Kaizen Low Carb Keto Pasta Ziti - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Kaizen Low Carb Keto Pasta Radiatori - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Kaizen Low Carb Keto Pasta Cavatappi - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Low Carb Fusilli With Pork and Mushroom Ragu

I whip up this delicious, low carb pasta dish often because it's quick and easy to make and my husband and I both enjoy it.

I usually serve it with a side salad and, sometimes, with garlic bread made with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a keto-friendly bread).

I hope you and your family enjoy it.

Buon appetito!

Servings: 4

Ingredients

Boiling water

Salt

1 pound ground pork

8 oz. portabello mushrooms

1/4 cup wine (red is traditional but white is good, too)

Chopped fresh or dried Italian herbs (optional)

15.5 oz. jar Rao's Homemade Marinara sauce

8 oz. box Kaizen Fusilli low carb pasta

Freshly grated Parmigiano-Romano cheese

Directions

1. Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
2. In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
3. Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
4. Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
5. Stir in the marinara sauce and turn the heat to a low simmer.
6. Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
7. Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
8. Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.

The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel

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Garlic Butter Noodles with Mushrooms

 This is one of my absolute favorite pasta dishes. Garlic butter noodles with mushrooms are so easy to make and you can have them on the table in 30 minutes or less.

Garlic Butter Noodles with Mushrooms - Recipe Reviewed

When looking for something quick, tasty, and easy to make this is one of our go-to meals. The butter garlic flavor really stands out. If you like mushrooms as I do, and pasta this is a perfect combination. The recipe below is enough for two people. If you're serving a crowd just add to it accordingly.

Ingredients: 

• 12 oz. sliced mushrooms (washed and pat dry)
• 4 tablespoons butter (2 for the mushrooms and 2 for the noodles)
• 3 cloves of garlic finely chopped
• 1/2 bag of noodles (or your favorite pasts)
• Salt and pepper to taste
• 1 tablespoon chopped parsley or basil for garnish (optional)

Directions:

1. Begin cooking the mushrooms in a skillet over medium to high heat.
2. Stir and turn the mushrooms until you see moisture in the pan.
3. Add 2 tablespoons of butter and chopped garlic and continue to stir and turn until the mushrooms are golden brown.
4. Lower the heat to simmer and cook your noodles.
5. Drain the cooked noodles and return them to the pot or a bowl, add the other 2 tablespoons of butter and stir.
6. Pour the cooked mushrooms over the noodles and stir. Add the garnish and serve.

I always begin cooking my mushrooms in a dry pan first over medium to high heat. Mushrooms contain a lot of water, and this method allows the liquids to slowly evaporate and the mushrooms to caramelize. 

You will also want a skillet large enough so the mushrooms are not piled high on top of each other. After they burn off some of their liquids and turn golden brown it is time to add the butter and any seasoning you're using.

This is such a versatile meal, you can use whatever pasta you like instead of noodles. You can also season the mushrooms with your favorite seasonings or add a little lemon juice to the mushrooms as they are cooking.

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A Review of Low Calorie Cheesy Vegetable Chowder

 

I have always been a huge fan of chowder.  I don't really care what kind, it can be clam chowder, potato chowder, or vegetable chowder, they are all delicious to me.  My nephew, who went to the Culinary Institute of New York, can dish up some of the finest clam chowder I have ever had, it is really to die for!  However, the calorie count on this wonderful chowder was enough to give me a heart attack.  I would estimate probably between 350 to 400 per cup!

I often thought to myself that their had to be a lower calorie way to make good chowder.  So I did some research on the internet.  There are literally thousands of recipes on the internet for all kinds of chowder.  Low cal chowder, not so much.  There are some, so I did some comparisons.  I found that vegetable chowder is usually less calories that those containing meat or fish.  I don't mind skipping the meat, so I decided to try a compilation of my own making for vegetable chowder.

I had to make it a few times to adjust the ingredients.  At first the base was just too thin, more like soup than an actual chowder.  I was at a loss as to how to correct this problem without causing the calorie count to skyrocket by adding heavy cream. I was stumped for a while.  Then one day I was grocery shopping, looking for some cheese when I saw a bag of finely shredded reduced calorie cheese.  I think a visible light bulb went off over my head, right there in the store.  I could melt some of this cheese in my veggie chowder and thicken it and also add some more flavor!  I made some the very next day and put about half the 8 ounce bag in the pot and stirred it slowly.

Ingredients:

2 cups reduced fat chicken broth

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped bell peppers

1/2 cup chopped onions

2 cups skim milk

3 Tablespoons flour

1/2 teaspoon garlic powder

1 teaspoon dried parsley flakes 

pinch of black pepper

4 ounces reduced fat cheddar cheese

Directions:

In a medium saucepan, combine chicken broth, carrots, celery, pepper and onions.

Bring to a boil and then reduce heat and simmer until vegetables are tender.

in a covered jar combine skim milk and flour and shake well.

Pour into broth and veggies and stir gently to mix.

Add parsley flakes garlic powder and black pepper and then slowly add the shredded cheese.

Stir slowly and let thicken.

Remove from heat and spoon into bowls with a sprinkle of cheese on top. 

Only 160 calories and 4 grams of fat.

The result of the addition of cheese was a creamy, delicious chowder with medium thick consistency and mouth watering vegetables.  Toss in a few croutons and you don't even need crackers, and all for fewer calories than most protein bars. If you need to add meat, try ham cubes, bacon, or pulled chicken. All of them would be a yummy addition!  

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