The Low Carb Treehouse

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Leftover Butternut Squash: Not just a side dish anymore! November 18, 2009

Filed under: low carb,weight loss — Kimberly @ 9:34 am
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I cooked some butternut squash for the first time last week, and ate it buttered and cubed, with a steak.  Yummy, but I sensed that the butternut squash’s true tastiness would be better served in a dessert.  So I found and tweaked a non-low carb recipe for butternut squash cobbler –originally the recipe contained real sugar, coconut flakes and ginger, but I substituted those out with Splenda, cinnamon and pumpkin pie spice.

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BUTTERNUT SQUASH DESSERT CASSEROLE

2 c. cooked mashed butternut squash
3 eggs, beaten
3/4 c. Splenda
1/2 c. milk
1/3 c. butter, melted
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice

Combine all ingredients, mixing well. Pour into lightly greased 1 quart casserole dish. Bake at 350 degrees for 1 hour or until set.

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After I cooked it, it occurred to me that I could have made a “crumble” type topping with Splenda or PureVia mixed with butter and cinnamon.  As it was, though, it was *delicious* and disappeared FAST.
This would be a great recipe to take to a holiday potluck or dinner.  It’s fast and easy and most people won’t know or care that it’s low carb.

Oh and y’all, I just want to announce I’ve lost 40 pounds since May.  I don’t want to do a separate post, but I just hit that milestone and can’t resist a mention! 🙂

 

Lazy Spinach and Cheese Omelet November 5, 2009

Filed under: low carb,recipe roulette — Kimberly @ 11:24 pm
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One of the things I love about eating low carb is that I no longer fear The Egg.  I like the taste of eggs, but for years I believed the “eggs = early death” equation and avoided them (while of course, filling up on high fructose corn syrup laden cereals and other “healthy” breakfast foods).  I’m not one to eat a dozen at a sitting, but it sure is nice to have a soft boiled egg, an omelet, or a frittata now and then in the morning.

Today’s breakfast was unusually leisurely, since my work schedule has been temporarily switched to evenings .  Rather than having to get up crack-of-dawn early, I now get to luxuriate under my down comforter and cook breakfast when the spirit moves me.  Today, I looked in the fridge and decided that what was calling me was spinach, eggs, and cheese.  I used the following to create an impromptu spinach omelet:

Lazy Spinach and Cheese Omelet

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Large handful of fresh, washed spinach leaves

Three eggs

½ cup mozzarella cheese, shredded

Drizzle of olive oil

Sprinkle of salt and pepper

I cooked the spinach in the olive oil in a frying pan, about two minutes or less. When it got soft and wilted I cracked the three eggs into the pan and broke the yolks and swirled it around a bit, adding a bit of salt and pepper.  I pushed the mixture around and flipped it until the eggs were mixed with the spinach and all was nicely set.  I added the cheese on top, flipped it once to get the crispy cheesey-crusty thing I love. Voila.

I am always amazed by the deliciousness of simple foods like this.  The whole thing took less than ten minutes to make, and I felt like I was ready to face my (very long) day when I had finished it.  Waking up late is great, working late is not….but c’est la vie.