Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Low Carb Zucchini Pizza Casserole April 9, 2014

Filed under: Side Dishes — Low Carb Jabberwockey @ 3:57 pm
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Low Carb Zucchini Pizza

Fat 12.53g | Net Carbs 11.05g | Protein 10.67g | Cal 198

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Having that crave for pizza, but want to avoid the crust?  Stifle that urge to order out!  Prep time was about 10 minutes, cook time about 15.  I served it as a side with my Roasted Chicken Thighs

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Zucchini Pizza Casserole

5 zucchini squash, diced large
1 lb mushrooms, sliced
1 onion, diced
1 Tbsp olive oil
1 15 oz can large olives
1 jar (14 oz) pizza sauce
2 cups mozzarella cheese, shredded

Add squash to 9×13 inch pan.  Sautee onions and mushrooms in olive oil, and add to pan. Rather than slicing the olives I just chunk them with my fingers to break them up directly into the pan.  You can buy pre sliced (I find them too expensive).

Mix all the veggies, and add the entire jar of pizza sauce, stir to mix.  Layer cheese over the top.

Cook uncovered at 375 F for 10-12 minutes, or until cheese is bubbly.  I cooked mine for 15 minutes which overdid the cheese a bit, but it still tasted absolutely delicious.

Low Carb Zucchini Pizza.

Low Carb Zucchini Pizza

 

 

The Jabberwock is back with an EASY Roasted Turkey recipe. December 21, 2013

Easy Roasted Turkey.

So, I am back from my blogging break !  I was off taking a College Algebra class at Portland Community College.  GREAT CLASS.  It was actually fun, but I found the whole work, life, school thing to be terrifically challenging.  Work is 40-50 hours a week (usually closer to 50).  Life is everything after work, and school was pretty tough to keep up with.  I dedicated just one Sunday a week to studying at Battle Ground Starbucks — my good buds Colleen and Taylor can attest to that !

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SO !  How does one fit a holiday meal into such a tough schedule ?

  • I realized 2 days before Thanksgiving that I forgot to buy a turkey.  Sent the hubs off to Winco to see if they had any defrosted ones.  Thankfully they did !  Alternate game plan was to have him purchase Cornish game hens since they can be de-thawed in the sink.
  • I generally have a decent amount of “good stuff” on hand, such as herbs and veggies since the hubs is an avid gardener.

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Getting down to business…  the turkey was about 12 pounds.  I took it out of the package and took all the “giblets” (aka GUTS) and saved along with all my veggie scraps for future turkey stock and gave the bird a little rinse.  You can take all your onion skins, apple peels, carrot peels, broccoli scraps, celery tops, WHATEVER and freeze until you have enough to make some rich delicious broth (https://locarbjabberwockey.wordpress.com/2012/12/31/homemade-chicken-stock/)

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I plopped the turkey into a roasting pan breast side up, and stuffed some fresh sage and thyme into the cavity.  We also had a ton of garlic so took an entire bulb, sliced in half, and stuffed in the cavity along with half a red bell pepper which was leftover in the fridge.  If I had any apples, oranges, or lemons on hand I would have put some in there as well to add moisture.

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Drizzle the breast side with a decent amount of olive oil, and heavily salt/pepper it.  ( I use Kosher salt and cracked black pepper).  No need to tie legs with string or any of that nonsense, but do tuck the wing ends underneath of the bird if you are able.

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Turkey went into the oven for the recommended time and temp off the package.  After about an hour and a half I checked it, and the breast skin was perfectly browned so just lightly covered with aluminum foil, and completed the cooking.

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And, for the MOST important step !  Always let the bird sit for 20-30 minutes after cooking.  It will retain the heat, and lock in the juices.  This is just enough time to get the gravy done, and layout the feast on the table or sideboard.  For the presentation, remove the herbs etc. from the cavity,  set the turkey on one of your favorite platters, garnish with leftover herbs, and arrange some pre-made stuffing (https://locarbjabberwockey.wordpress.com/2013/12/21/jabberwocks-quick-and-dirty-stuffing/) around the cavity to make it appear that you stuffed it.  (Don’t ever stuff a bird it’s a total pain in the XXX).

Easy Roasted Turkey.

EASY Roasted Turkey

 

Jabberwock’s Quick and Dirty Stuffing

Stuffing.

I like the holiday meal to be EASY.  In recent years I have been skipping the mashed potatoes and doing stuffing instead.  As a working parent I need to maximize time with my family and not squander it in the kitchen prepping elaborate meals….don’t get me wrong, I still want the meal to *taste* like I spent a ton of time making it!

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I admit to taking my help from a box on this one…namely Stove Top.  But, with a few added sauteed veggies and some chicken broth, you can amp up the flavor, and get that boxed stuff to taste like it was homemade.

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Jabberwock’s Quick and Dirty Stuffing
1 onion, diced
2 lage stalks celery, diced
1/2 large red bell pepper, diced
4 cloves garlic, minced
1 package mushrooms (about 10 ounces), diced
2 tsp olive oil
Kosher salt and cracked black pepper to taste
Canned chicken broth (about 3 cups)
2 packages stuffing mix

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Sautee onion, celery, red pepper, garlic, mushrooms in the olive oil.  Add salt and pepper to taste. Go lightly with the salt since we will be using canned broth and butter later on !

While veggies are cooking, take a look at the stuffing directions. Mine called for 3 cups of water and 1/2 cup (egads) of butter for a double recipe — instead, I used canned chicken broth in place of the water, and only 1/4 cup of butter. I brought this up to a boil, and prepared the stuffing per the package directions.

Combine the stuffing and sauteed veggies in a 9×13 inch pan, and cook at 375 F for about 15 minutes to create a nice crunchy top.

I never stuff a bird, since it increases the cooking time, so I prep the stuffing this way, and when plating up the bird on a platter, I just arrange the stuffing around the cavity.

Enjoy !

Easy Roasted Turkey

 

Yellow Squash Lunch – 5 Minute Vegetarian Meal September 12, 2013

Filed under: Lunch,Side Dishes — Low Carb Jabberwockey @ 5:49 am
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Yellow Squash Lunch.

So much squash, tomatoes, onions, and basil coming out of the garden.  This is my attempt at making a small dent in our bounty !  To make this meal a little heartier, you could add some pre-cooked chicken or black beans.

Yellow Squash Lunch

1 medium yellow squash, diced
1 medium tomato, diced
1/2 small onion (mine was a Walla Walla Sweet)
2 large basil leaves, sliced thinly
1 Tbsp butter
Kosher salt and cracked black pepper to taste

Melt butter over medium-high heat.  Add onions and sautee until they are translucent and begin to caramelize.

Add squash, salt, and pepper to pan, and cook for 2-3 minutes. I like my squash “al-dente”, so it doesn’t take long. Add the tomatoes and basil at the very end.

Super-delish, Super Easy !

Yellow Squash Lunch

 

Garden Nommies – Caprese Salad September 8, 2013

Filed under: Side Dishes — Low Carb Jabberwockey @ 9:34 pm
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Caprese Salad.

This is one of my late summer go-to sides.  Fresh tomato and basil from the garden will amplify the flavor.   Slice the tomatoes, add fresh mozarella medallions, drizzle with olive oil.  Add thinly sliced basil.  Sprinkle with Kosher salt and cracked black pepper.

Prep = 3 minutes !

 

Low Carb Mini Pizzas ! July 14, 2013

Low Carb Pizza

Fat 12.96 | Carbs 8.60 | Prot 17.45 | KCals 212

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We have an abundance of squash coming from the garden right now, what to do !  I started digging through Pinterest to see if anything looked good (honestly I am not a fan of squash, but my gardening hubby is).

So, I stumbled across a few promising recipes.  This one comes from Kalyn’s Kitchen.

The end product is pretty darned tasty….and for those of you missing pizza while low carbing, this might hit the spot.  I grilled my zucchinis, and had to store in the fridge while I waited for my cheese to defrost (you can buy mozzarella on sale and freeze – it does fairly well).

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Low Carb Mini Pizzas

1 large squash, cut into 1/4″ thick rounds
Pizza Sauce (I used Ragu)
1 oz mushrooms, sliced into thin strips
1.5 oz shredded mozzarella
8 slices turky pepperoni
Kosher salt

Lay the zuke rounds on a baking pan, and sprinkle both sides with Kosher salt.  Let sit for about 30 minutes.  It’s amazing how much moisture you will extract.  Pat dry with a towel.

Light Barbeque, and set to high.  BBQ the zukes until you get nice grill marks, turn, do the same for the other side.  If your BBQ is super hot/dry, you can spritz the zukes with a little olive oil before placing on the grill.

Lay your grilled zukes out on a baking sheet, add the pizza sauce, mushrooms, pepperoni, and cheese to each mini round.  Broil for about 2 minutes – they are done when the cheese is bubbly and slightly brown.

Makes one serving, but can easily be adapted to make two entire sheet pans, AND, you can add YOUR favorite toppings.

Low carb pizza

Low carb pizza

Low carb pizza

Low carb pizza

 

Garden goodies. July 9, 2013

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 5:39 am
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The Jabberwock has been off vacationing for the last 11 days, and is finally back home!  Four days of boat camping plus 7 days of houseboating did take a toll on my way of eating.  Read S’mores, chips, bagels, sandwiches ….the list goes on.  The good news is that the garden didn’t die off while we were gone, and the better half harvested some cute purple potatoes today and stunted red onions.

Skillet Potatoes.

Recipe is very simple…thinly slice the potatoes – I used a mandolin slicer.  Over medium heat melt 3 Tbsp. butter, add potatoes and thinly sliced onion.  Sprinkle with garlic powder, thyme leaves, and paprika.  Cover and cook for about 10 minutes.  Remove cover and turn potatoes.  Cook for another 10 minutes, sprinkle with a bit of Kosher salt and serve.

Skillet Potatoes

Skillet Potatoes

skillettaters600x402c

 

Roasted Chicken Thighs with Sweet Potatoes June 22, 2013

Roast Chicken and Sweet Potatoes.

Super easy weeknight meal.  Prep + cooktime = about 50 minutes.  Both come out of the oven at the same time !

Preheat oven to 375 F.

Roasted Sweet Potatoes

2 large sweet potatoes, peeled and cubed
1 large onion, sliced
2 cloves minced garlic
Spray olive oil
Kosher salt and cracked black pepper to taste

Arrange sweet potato, onion, and garlic in a roasting pan – low edges are preferable.  Spray with oil (I use a Misto sprayer), sprinkle with salt and pepper, and mix with your hands to insure all sides of the potatoes/onions are coated.

Roasted Chicken Thighs

6 chicken thighs
4 Tbsp. butter, melted
Kosher salt and Cracked black pepper to taste
Garlic powder
Paprika

Trim fat from the chiken, remove the skin if desired, and arrange on the roasting pan (skin side up).  Again, low edges are preferable. Evenly distribute the melted butter over the 6 pieces.  Sprinkle with salt, pepper, garlic powder and paprika.

Cook at 375 F for 10 minutes.  Pop the sweet potatoes in the oven on the bottom rack and continue cooking chicken and taters for 15 minutes.

Turn the sweet potatoes with a spatuala, and continue cooking chicken and taters  for another 15 minutes.  Total cook time is 40 minutes for the chicken and 30 for the sweet potatoes.

Roast Chicken and Sweet Potatoes

Roast Chicken and Sweet PotatoesRoast Chicken and Sweet Potatoes

Roast Chicken and Sweet Potatoes

 

Easy BBQ Kabobs June 20, 2013

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 3:48 pm
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kabob4.

Fairly easy meal, but does need at least a half hour in advance in order for the meat to marinade.  I used 1 cup of bottled Teriyaki sauce (not the thick kind….consistency was similar to soy sauce).

BBQ Corn on the Cob

– Heat BBQ to Medium.
– Shuck the corn, clean off all the silk.
– Spread butter over each cob, and sprinkle on some Kosher salt.
– Wrap each corn cob in foil.
– Set on the grill

Meanwhile . . .

Easy BBQ Kabobs

1 cup bottle Teriyaki sauce
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large red onion
1 pound medium sized mushrooms
Cubed steak chunks.

Marinade meat chunks in Teriyaki sauce for about 30 minutes prior to adding corn to the BBQ.

Dice the peppers and onion into squares that are roughly the size of your meat cubes.

Remove meat from marinade, and pour leftover marinade into a small saucepan, and heat at medium high.  We are reducing it to thicken it up a bit (and cook out any raw meat juices !).

Load up the kabobs…I cap each end with one mushroom, and just alternate peppers, meat, and onions.

Flip the corn on the cobs, and move to outer edges of the grill.  You can spray/or coat the center of the grill with a wee bit of oil if it looks like it will stick…be careful since it will flame up when you do this.

Lay down the kabobs, and close lid…cook for about 4 minutes, then flip and cook for another 3 or 4 minutes.  By now your Teriyaki sauce has cooked down nicely, Brush each kabob on both sides with the sauce and grill for another couple of minutes.

Easy BBQ Shish Kabobs

kabob3

Easy BBQ Shish Kabobs

Sunset Dinner

 

Baked Acorn Squash March 16, 2013

Filed under: EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 8:47 pm
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Baked Acorn SquashBaked squash was not something we ever ate growing up.  Occasionally I would attend a holiday event at someone’s house and they would serve Acorn squash with butter and brown sugar, which was absolutely terrible tasting (read too sweet !).

This recipe came from Emeals, and it was surprisingly delicious.  As you all know, I like fast and easy prep for meals and side dishes.

Baked Acorn Squash

1 large Acorn Squash, cut into quarters
Olive oil
4 Tbsp. grated Parmesan cheese
Kosher salt, cracked black pepper, garlic powder

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Drizzle the squash with olive oil. Add salt, pepper, and garlic powder to taste.  Sprinkle 1 Tbsp. of Parmesan cheese on each piece.

Bake at 350 F for about 20-30 minutes.  Test with fork to determine done-ness.  I burnt mine a little, but it STILL tasted GREAT.

 

 
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