Tag Archives: vegetables

Pizza in a Skillet

A couple of weeks ago, I posted a link to a Crock pot Pizza recipe from Your Lighter Side on my Facebook page. While I haven’t tried the crock pot version, I did go for the pan version and made adjustments for my preferences. I used a  square copper skillet that can go from stove top to oven to make mine, but you can also use a large cast iron skillet or build your pizza in any large casserole dish. Then it is baked.

Here’s a trick though. If you use a large skillet-at least 9 to 10 inch round or square skillet-to make it, you can turn the heat down on the stove to a simmer, put the top or tent with foil over the pan and cook it on the stove top for about 30 minutes. The cheese won’t brown, but the ingredients will cook and the cheese will melt into it.

Most of the ingredients in this can be swapped with other preferred items such as artichoke hearts, pepperoni, anchovies, or whatever you like on your pizza. Don’t eat meat? Simply omit and add more vegetables like cubed eggplant, zucchini, Brussels sprouts, or whatever. Pizza, even in a skillet, is versatile.

Pizza in a Skillet

1/2 pound Ground Beef
1/2 pound Italian Sausage
1/2 cup sliced Mushrooms
1/4 cup sliced Bell Peppers or Mini-Peppers
1/2 cup diced Onions
1-1/2 cups Cauliflower, riced
2 cups Mozzarella Cheese, shredded
1 teaspoon minced Garlic
1 cup Pasta Sauce of choice (look for low carb)
2 cups fresh Spinach

I used Pumpkin Chipotle Pasta Sauce from my local Raley’s brand but you can use whichever pasta sauce you prefer. The nutrition information is based on a Vodka Pasta Sauce.

Preheat oven to 30 degrees (F.).

Put the cauliflower into a food processor and process until riced. Add 1 cup of the mozzarella and pulse until it is chopped and mixed into the rice. In a large and deep ovenproof skillet, such as a copper or cast iron one, press the cauliflower and cheese mixture into the bottom of the pan. Bake for 10 to 15 minutes until lightly browned. Remove from oven and set aside to cool.

In a large skillet, cook the ground beef and sausage until almost done. Remove to a bowl, but leave the oils. Add the onions and garlic to the pan and saute until onion is tender. Add to the ground beef and sausage and mix together.

In the deep pan with the cauliflower crust, spread 1/3 of the pasta sauce on the bottom, top with 1/2 the spinach leaves making a mostly solid layer of greens. Add 1/2 the meat mixture on top, then sprinkle 1/2 the mushrooms, peppers, and olives on top of that. Sprinkle 1/3 cup of mozzarella on top. Add another layer of spinach leaves followed by the rest of the meat mixture, mushrooms, peppers, and olives and sprinkle the rest of the cheese over the top.

Tent with foil and bake for 40 minutes. Remove foil and bake another 10 minutes to lightly brown the cheese. Let sit about 10 minutes to set up, then serve.

The bottom crust will not be firm enough to lift to eat, so this will require forks.

Makes 6 to 8 servings.

Nutrition Information per servings (6 servings):
Calories: 394 Fat: 26.9 g Net Carbs: 9.8 g Protein: 25.2 g

Nutrition Information per servings (8 servings):
Calories: 295.5 Fat: 20.1 g Net Carbs: 7.3 g Protein: 18.9 g

Have fun making your own variation on this pizza and let me know how you like it.

Yummy Chicken and biscuit Casserole

Moving into fall, it’s time for those delicious and comforting casserole dishes that make you feel warm all over. The original recipe for this dates back to my childhood, which was a long time ago in a galaxy no longer in existence. Well, maybe not that long, but you get the idea. Originally, it was made with Bisquick and creamed tuna, but for my low carb variation, I adapted it to use chicken and some other alternate ingredients.  Although the ingredient list is lengthy, it comes together easily and is well worth the effort.

Skillet Chicken Pie

1-1/2 cups cooked Chicken , cubed or chopped
1/2 cup Heavy Whipping Cream
1/2 cup Chicken Broth
1 cup Kohlrabi or Zucchini
1-1/3 cups Green Beans, chopped if you wish
1/4 cup Mushrooms, chopped or sliced
1 cup Cauliflower
1/2 medium-sized Bell Peppers
1 tablespoon Butter
1/4 cup Onions, chopped Onions
1 teaspoon Garlic
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Rosemary
1/2 teaspoon ground Thyme
1/2 tablespoon Cornstarch (optional)

For the biscuit topping:
1-1/2 cups low carb Baking Mix or other Flour
3 tablespoons Butter or Shortening
1 tablespoon Cold Water
1/2 cup Finely Shredded Sharp Cheddar Cheese
1 teaspoon Garlic powder

Preheat oven to 375 degrees (F.)

Cut the kohlrabi and cauliflower into bite-sized pieces and either par boil them for about three minutes or cook in the microwave for about 2 minutes. Chop the bell pepper and set aside. If you use zucchini for the kohlrabi, you don’t have to precook it.

Use a stove-to-oven pan to make this. I used my deep copper skillet, but a cast iron skillet or other similar item would work. Otherwise, you’ll need to transfer the chicken base sauce to a baking dish once you’ve cooked it.

In the cooking pan, add 1 tablespoon butter and melt it over medium heat. Add garlic and onions and stir until the onion is tender. Add the bell peppers and sauté a minute or two. Next, add the chicken and stir, mixing it altogether. Add the cream, broth, and the seasonings and stir to mix well. Add kohlrabi cauliflower, and green beans and stir to mix. Heat until it is bubbly.

Add a little water to a cup and stir in the cornstarch if you’re using it, then stir it into the skillet. If you aren’t using it, continue to cook until the sauce thicken some. Once the sauce thickens, turn off the heat and remove from the heat source.

In a bowl, mix the baking mix or low carb flour, a little salt, and garlic powder together. If your using a flour, add in 1/2 teaspoon baking powder. Cut in the butter or shortening or mix it in with your clean hand. Add the water, 1/2 at a time and mix it into the dough until you have a dough that pulls together into a ball easily, but isn’t too sticky. If it needs more water, add a little at a time. Then add the cheese and knead it into the dough. Separate the dough into six pieces and shape into balls, then press flat to a biscuit size.

If you need to transfer the chicken mixture to a baking dish, do it now. If your pan can go in the oven, proceed. Put the biscuits on top of the chicken mixture and spray the tops with a butter-flavored spray.

Bake for 20 to 25 minutes until the biscuits are a golden or light brown. Remove and cool for about 10 minutes before serving. Makes 6 servings.

Nutrition Information per serving:
Calories: 403 Fat: 28.2 g Net Carbs: 10.7 g Protein: 25.5 g

Note: This is about .5 carbs lower per serving if you do not use cornstarch.

Don’t want to make biscuits? You can substitute in 2 basic magic muffins made in a cup, cut horizontally into thirds, then put on top of the chicken base. Sprinkle with the cheddar cheese and bake.

Delightful Summer Vegetable Salad

Summertime is a great time for all kinds of salads. Looking for a substitute for potato salad to take on a picnic? This one might do the trick.It’s light, low caloried, and low carb’d, and it tastes wonderful. Like most seasoned items, it tastes better the longer it sits in the ‘fridge to allow the flavors to really come through, so allow several hours to chill if you can.

Originally, I spotted this recipe on Foxes Love Lemons website and I thought it looked delicious, so I wanted to adapt it for low carb. It was a pepe pasta recipe and the pasta is too high in carbs, so I pulled out the versatile cauliflower to stand in for it. After tasting it, I added in sliced radishes to give it a little more crunch and flavor and I also added in a little cayenne pepper. You can add sweet peppers for more flavor and color burst. If you prefer your salad dressing a little on the sweet side, add a teaspoon or two of sugar substitute when you mix the dill dressing.

By the way, the dill dressing is lovely for dipping vegetables in for a party. I cut back the amount of buttermilk for this as it made quite a lot, so unless you like your salad completely doused with dressing, the amount below should be enough.

This dish is good for all phases of Atkins except for Induction.  For induction, you can substitute the buttermilk with heavy cream and add more seasonings or make a straight mayonnaise dressing.

Vegetable Summer Salad

2 cups riced Cauliflower
2 tablespoons unsalted Butter
1 Leek (white and light green parts only), halved lengthwise and thinly sliced
1/2 bunch Asparagus, cut into 1-inch pieces
1/2 cup shredded Parmesan Cheese
1 cup Baby Corn, chopped
1 cup Grape Tomatoes, halved
1/2 cup Radishes, sliced
1/4 cup Sweet Peppers, chopped (optional)

Dill Dressing

1/2 cup Buttermilk
1 teaspoon Sugar Substitute (optional)
2 tablespoons Mayonnaise
2 teaspoons dried fill or 1 tablespoon fresh Dill
1 teaspoon salt
1 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
1/2 teaspoon freshly ground Black Pepper

If using purchased pre-riced cauliflower, cook according to directions on the package. Many of these are in steam bags that can be microwaved or cooked in a pot.

If ricing fresh cauliflower, put in a food processor and pulse until you have rice-sized pearls. Put in a microwave safe bowl, add a tablespoon of water, and cover. Microwave for about 2 minutes to cook the cauliflower. Set aside.

Cut all the vegetables up before starting so they are ready to go.

In a large pot or deep skillet, melt the butter, then add the leeks and sauté until they are softened, then add the cut asparagus spears. Continue to sauté over medium heat until the asparagus are just slightly tender. If using red peppers, add them when you add the asparagus.

Stir in the baby corn pieces and cauliflower and mix it well. Remove from the heat. Add radishes and grape tomatoes.

Mix the dressing by combining all ingredients in a small bowl and whisking until they are well blended. Taste for seasonings. If you want any of the flavors stronger, add a little more.

Put the vegetable mixture in a large salad bowl and pour the dressing over it. Toss to mix the dressing into the salad. Chill in refrigerator for at least two hours. Can be prepared up to two days in advance of serving.

Makes 6 to 8 servings, 1/2 cup to 3/4 cup.

Nutrition Information per serving (6 servings):
Calories: 114 Fat: 7.5 g Net Carbs: 6.9 g Protein: 2.1 g

Nutrition Information per serving (8 servings):
Calories: 85.5 Fat: 5.6 g Net Carbs: 5.2 g Protein: 2.1 g

Nutrition Information per serving with sweet peppers (8 servings):
Calories: 86.7 Fat: 5.6 g Net Carbs: 5.5 g Protein: 2.1 g

A to Z Blogs

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I made it!  I completed the A to Z Blog Challenge!  

Over the month of April, 2015, I participated in the A to Z Blog Challenge, writing 26 blogs during the month, one each day from Monday through Saturday, to correspond with the 26 letters of the alphabet.  My theme was about food, mostly vegetables with a few fruits thrown in and covered a little history about the food and how it was used.  Many had original recipes and all had links to recipes either on Skinny Girl Bistro or on other blogs.

To make it easier to find and read any of these articles,  here are the links to each of them:

 A to Z Blog Reveal
Awesome Artichokes – an Ancient and Strange Vegetable
Bountiful Beets
Championing Celeriac
Diversify with Daikon Radish
Eggplant is an Egg-cellent Choice
Fantastic Figs – A Good and Versatile Fruit
Glorifying Green Beans
Horseradish Is Hot!
Iceberg is Ideal for Salads
Join In on Jicama
Kooky Kohlrabi is Great!
Love My Leeks
Munching on Mung Beans
Nurture with Nopal
Olives or Olive Oil, the Opportunities Abound
Pursuing the Pasilla Pepper Confusion
Is Quince a Quasi-apple?
Rutabaga is a Delicious Root
Simply Yummy Snow Peas
Tart and Tangy Tomatillos
Unveiling Ulluku
Victorious Vidalia Onions
Wade into Water Chestnuts
Xigua is not Xeric
Yams are Yummy
Zest for Zucchini