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Category: Low Carb Life

low-carb-info-iconFollow my low carb adventures here at CornbreadMama.com. My favorite foods include, but are not limited to, steak, bacon, cauliflower, cheese, cheese, and more cheese. Don’t forget the nuts. Pistachios, pecans, cashews (on occasion), etc.

I began living in a low carb way June 15, 2015. I have no idea how much weight I’ve lost because I refuse to weigh myself. I know what I weighed when I started and when I finally feel good about my weight and health I will weigh and that will be my ideal weight. I also buy myself reward clothing each month on the 15th to celebrate. Instead of pizza, that is.

Simple Stuffed Mushrooms

Talk about your simple yet satisfying low-carb recipes–these simple stuffed mushrooms will satisfy even your non-low-carb eaters. You may find yourself hiding the left-overs because they even heat up well in the microwave.

I have begun another stint of low-carb life. I have decided to live low-carb for three weeks (21 days) and then give myself one week off to have all the things that I resist during my 21 diet days. I may not lose any weight, or I may. Really I’m working on self-control mostly anyway. This recipe is one of my low-carb staples, it keeps me on the straight and narrow while living low-carb. I hope you enjoy as well!

SIMPLE STUFFED MUSHROOMS

Ingredients:

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don’t get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • sliced swiss or provolone cheese, cut in quarters

Directions:

In a skillet on med-hi heat brown the sausage and drain.

simple stuffed mushrooms
Stuffed Mushrooms – browning the sausage

While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it’s quick and neat.

simple stuffed mushrooms
Stuffed Mushrooms – cream cheese with sausage

Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.

simple stuffed mushrooms
Stuffed Mushrooms – mix the sausage and cream cheese together well

Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.

simple stuffed mushrooms
Stuffed Mushrooms – stuffing the mushrooms

Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.

simple stuffed mushrooms
Stuffed Mushrooms – top with swiss cheese

 

simple stuffed mushrooms
Stuffed Mushrooms – cooked stuffed mushrooms

Simple Stuffed Mushrooms

Ingredients

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don't get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • Sliced swiss or provolone cheese, cut in quarters

Instructions

  1. In a skillet on med-hi heat brown the sausage and drain.
  2. While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it's quick and neat.
  3. Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.
  4. Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.
  5. Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.
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Smothered Hamburger Steak

cornbread-mamas-iron-skilletI found this recipe and modified it years ago. I have been using it ever since. It does work for low-carb-folk, even though there are some carbs, I’d say as long as you’re not eating it with real mashed potatoes, you should be just fine. We’re enjoying this for supper tonight! Give it a try some time.

Smothered Hamburger Steak

1 packet of dry onion soup mix

2 eggs

1/2 tsp black pepper

3 slices white bread

2-3# lean ground beef/chuck

1 large can cream of mushroom soup

1/2 large soup can of water

1-2 dash worcestershire sauce

Whisk together eggs, onion soup mix, and pepper in large bowl. Tear bread into pieces, add to egg mix, and let soak for a few minutes (stir). Mix ground beef into mixture with hands & form into patties when thoroughly mixed.

Heat heavy skillet or electric skillet over meat-hi heat. Fry patties until no longer pink. About 8 mins each side. Remove from skillet.

Remove excess grease (I don’t usually) & whisk mushroom soup, water, & worcestershire sauce in skillet until smooth. Place patties back in & spoon sauce to cover. Bring to boil, and reduce heat to simmer. Cook until sauce is thickened and patties are done. Usually about 30 minutes.

Great with mashed potatoes or for us low-carb-folk, maybe some faux cauli-potatoes. Even these garlic “mashed potatoes”. I mean, what’s not better with garlic?

Smothered Hamburger Steak

Ingredients

  • 1 packet of dry onion soup mix
  • 2 eggs
  • 1/2 tsp black pepper
  • 3 slices white bread
  • 2-3# lean ground beef/chuck
  • 1 large can cream of mushroom soup
  • 1/2 large soup can of water
  • 1-2 dash worcestershire sauce

Instructions

  1. Whisk together eggs, onion soup mix, and pepper in large bowl. Tear bread into pieces, add to egg mix, and let soak for a few minutes (stir). Mix ground beef into mixture with hands & form into patties when thoroughly mixed.
  2. Heat heavy skillet or electric skillet over meat-hi heat. Fry patties until no longer pink. About 8 mins each side. Remove from skillet.
  3. Remove excess grease (I don't usually) & whisk mushroom soup, water, & worcestershire sauce in skillet until smooth. Place patties back in & spoon sauce to cover. Bring to boil, and reduce heat to simmer. Cook until sauce is thickened and patties are done. Usually about 30 minutes.
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Baked Ham, Egg, & Cheese Cups

BREAKFAST … DAH-DAH-DAAAAAAAHHHH!

The word that strikes fear into Mom-hearts everywhere. What to make, when to make it, and how to get the kids to eat before time to rush out the door? That truly is the question.

It’s also hard to find low carb & easy things (that I like, because I’m picky). Most of my favorite breakfast foods are full of starchy-carby-goodness, something I’ve been avoiding for the past 8-plus months. The obvious answer to that – EGGS! Sadly, I’ve never been a huge fan of eggs (unless they are in cheesecake, wink-wink). Scrambled eggs, fried eggs, boiled eggs, they’re all just sort of MEH to me.

As a child my mother once made me eat scrambled eggs with cheese … I’ll save you the play-by-play … suffice to say, I don’t like cheese eggs. She never asked me to eat them again. Sorry Mom.

However, my pal Diana recently changed my mind with these hand-held, on-the-go, low-carb, & easy baked egg breakfast cups. Another plus – you can freeze them once cooked and reheat for those crazy mornings when you’re rushing to get out of the door. Just wrap each baked cup in freezer paper and place in a plastic freezer bag to freeze. Either thaw overnight for morning and reheat or try it directly from the freezer. You may need to play with thawing/heating times to get it just right.

While you can add any “fixin’s” you’d like, it would be hard to top Diana’s combination of egg, cheese, ham, onion, bell pepper, and mushroom.

Baked Ham, Egg, & Cheese Cups

Ingredients for a 12-cup muffin tin

1 dozen eggs

12 slices of ham (Land-o-Frost is our favorite brand)

Shredded cheddar cheese (I use mild)

Chopped onion, bell pepper, and mushroom (as much or little as you’d like)

Directions

Spray the muffin tin well with cooking spray. Line each muffin cup with a slice of ham. Sprinkle cheese in each cup. Add your other ingredients, like onion, bell pepper, and mushroom to the cups.

cornbread_mama_egg_cups_2With a whisk or fork beat 12 eggs with a little milk, salt, & pepper. Pour egg mixture into each cup.

cornbread_mama_egg_cups_3
I forgot to add the salt & pepper to my eggs while beating, it also works to sprinkle atop the cups before baking.

Bake at 350 degrees until done (about 20-25 minutes). Remove with a fork and you have a hand-held easy-peasy low-carb breakfast.

Baked Ham, Egg, & Cheese Cups (12 cups)

Baked Ham, Egg, & Cheese Cups (12 cups)

Ingredients

  • 1 dozen eggs
  • 12 slices of ham (Land-o-Frost is our favorite brand)
  • Shredded cheddar cheese (I use mild)
  • Chopped onion, bell pepper, and mushroom (as much or little as you’d like)

Instructions

  1. Spray the muffin tin well with cooking spray.
  2. Line each muffin cup with a slice of ham.
  3. Sprinkle cheese in each cup.
  4. Add your other ingredients, like onion, bell pepper, and mushroom to the cups.
  5. With a whisk or fork beat 12 eggs with a little milk, salt, & pepper.
  6. Pour egg mixture into each cup.
  7. Bake at 350 degrees until done (about 20-25 minutes).
  8. Remove with a fork and you have a hand-held easy-peasy low-carb breakfast.
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Big Mama’s Roast Recipe

big mama big daddyAs far back as I can remember we spent most Sunday afternoons eating lunch with my grandparents, Big Mama & Big Daddy. Neither of which were big. It’s only been in the last 10 or so years that we stopped. Big Daddy has since passed away, but Big Mama is still going strong at 78. I have such good memories of spending that time with my grandparents and eating Big Mama’s roast.

Each Sunday she would make roast & gravy (sometimes ham roast), rice, rolls, green beans, and some sort of salad – either pear salad, or a jello salad – nicknamed either Pink Stuff or Green Stuff – and oftentimes a dessert. Pink Stuff is A.MA.ZING. It’s a strawberry jello bottom with pineapple and a topping that would make anyone slap their mama (I’ll share that recipe later)! I don’t believe Pink Stuff has a real name but Green Stuff is technically called Watergate Salad. I was not a fan of Green Stuff, I’m still not. Leave out the marshmallows … and maybe. It was my sister’s favorite thing.

Her gravy may have been my very favorite thing. I would add gravy to a couple of rolls with some sliced roast in between (& real butter). Yeah, that was probably the beginning of the whole weight problem. It was soooooo good.

At Big Mama’s the Sunday closest to your birthday was your birthday lunch. You would get to pick everything we ate that day. Mine was roast-roast (not ham roast), rice, rolls, pink stuff, and cheesecake (no cherries). I’ve always liked her roast because it had none of those silly vegetables people put in with roast. However, you can add them to this recipe if you like silly vegetables. This recipe is easy & tasty. I hope your family enjoys it as we always have.

Big Mama’s Sunday Roast

Big Mama’s Roast

Ingredients

  • Sirloin Tip Roast
  • Onion Soup Mix - dry - 1 or 2 packs (I like 2)
  • 2 Cups water (water should reach right below top of roast)
  • Cornstarch & water for making gravy.

Instructions

  1. Preheat oven to 350˚. Place roast in a roaster pan, add water around it. Top with dry onion soup mix (it will moisten as the roast cooks and makes the best topping). Bake covered for 3-3.5 hours. (If it begins to smell too strongly, check and make sure the water has not cooked out, if it has, add more). After it is finished cooking remove roast carefully from pan and place on a platter.
  2. Gravy: Pour juices left from the roast into a skillet on med/hi. Add salt. Bring to a boil. In a separate cup mix 1 cup cold water with 2 T cornstarch, stir with fork until dissolved. Add cornstarch/water to the skillet. Stir constantly (if it looks too thick, add water). Takes maybe 5-10 mins.
  3. **I have cooked this in a crock-pot as well if you'd like to try that way.
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Food I Choose Not to Have but DREAM of

For a list of the foods I choose not to have right now, but continue to dream and salivate over keep reading.

  1. Papa John’s Pepperoni pizza with garlic sauce – LARGE, for just me.
  2. Cornbread, with butter. Mine. All of it.
  3. Jim n’ Nick’s Rolls, a whole basket full.
  4. Logan’s rolls complete with butter for dipping. Yes, I said dipping. You know you do it too.
  5. Super Pretzels and Cheez Whiz, a whole box found in the freezer aisle.food i choose not to have but dream of
  6. Cheese cake, plain and tall.
  7. Red Fish, the DG brand, a whole bag.
  8. Barber’s Party Dip and chips.
  9. Twice Baked Potatoes. The BEST recipe. Lots.
  10. Chicken Minis from Chick-fil-a, that picture in the drive thru of the platter of them.

super pretzelSo, you can see my sweet tooth is not my problem. My bread basket is. I want it full and I want it full now.

I listed these items on a night when I was craving #1, 10, 2, 5… I’m craving all of them right now, okay? So sue me. I don’t want to give you the idea that this Living la Vida Low Carb is all unicorns and rainbows. It ain’t.

Right now, I might hurt you for a Papa John’s pizza. I wouldn’t mean to, but I might. This carb craving is fo’ real and it doesn’t just vanish over night. You have to keep on pushing through. Fill up that bread basket with lots of protein and fiber and keep yourself full. That’s what I’m doing anyway.

If I could give you one tip, it would be DON’T GET CAUGHT WITHOUT A PLAN. PLAN, PLAN, PLAN. Each meal, each snack for at least 2 weeks. Keep easy snacks, apples & peanut butter, pepperoni, cheese sticks, pistachios, pecans, cream cheese… carry a cooler if you must. I did. Then once you’re over the hardest cravings, you’ll be used to looking for low carb snacks and it will be much easier for you.

Hope this helps.

 

Cornbread Mama – I’m an Alabama farm mom who loves sharing this farm life and recipes. Thanks for stopping by, please come back any time!

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Finally Discovered THIS Low Carb Snack

cheese-strawsI am always on a mission to find a new low carb snack. I have walked past these on the end cap at our local grocery store for the past 5 months. Somehow it never occurred to me they may be low carb. One day I just thought, hmmm, let me see … I nearly did a happy dance right there in front of everyone when I read the carb count! And I’m no dancer.

CHEESE STRAWS! Already made and a MINUSCULE 4g of carbs!!!

As I’ve said before my limit is anything above 10g in carbs (and that’s total carbs minus dietary fiber).

What’s better than that? THEY’RE MADE IN ALABAMA! I mean, if anything deserves a happy dance it’s a low carb product that helps my Alabama-the-Beautiful & her peoples. But I won’t subject the world to my happy dance, ’cause I got no rhythm’. I’ll just share the joy and tell you to check out cheese straws and see for yourself. They are crunchy, cheesy, and a tad bit spicy. Great with chili or just as a snack. I have enjoyed this bag and will be returning for another very soon.

And no, I don’t get anything from Mook Mills, I just like their product.

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Cheesy Onion-y Pork Chops

cheesy-oniony-pork-chops-cauliflower
Cheesy Onion-y Pork Chops with Cauliflower Casserole

I always pass by the boneless pork chops in the grocery because I have a fear of pork chops. I tend to burn them until they are totally inedible. However, since I found this recipe a few weeks ago I no longer fear the chop.

Of course I changed it up a bit. I originally did it just like the recipe with the onion slices and all, but I found my onion to be undercooked and if I cooked it longer the cheese would burn. The onion flavor was wonderful though. I thought I’d try it with onion powder instead, so here’s my version.

Cheesy Onion-y Pork Chops

  • 6 boneless pork chops
  • Mayo
  • Mozzarella cheese, shredded 1-2 cups
  • Parmesan cheese, shredded
  • Onion powder, to taste
  • Salt & Pepper, to taste

Preheat oven to 350˚. Rinse pork chops and pat dry. Place in a casserole dish, sprinkle with salt, pepper, and onion powder. Spread some mayo (maybe 2 teaspoons) on each chop. Top with mozzarella and parmesan. I cover each chop with a thick layer of cheese. More mozzarella than parm – the parm is really more like a garnish and not necessary. I just had some and I like it. You can leave it off if you’d like, it will be okay. Bake for 30-ish minutes, or until chops are done and cheese is lightly browned and bubbly.

Photo has Cauliflower Casserole as side.

Cheesy Onion-y Pork Chops

Cheesy Onion-y Pork Chops

Ingredients

  • 6 boneless pork chops
  • Mayo
  • Mozzarella cheese, shredded 1-2 cups
  • Parmesan cheese, shredded
  • Onion powder, to taste
  • Salt & Pepper, to taste

Instructions

  1. Preheat oven to 350˚. Rinse pork chops and pat dry. Place in a casserole dish, sprinkle with salt, pepper, and onion powder. Spread some mayo (maybe 2 teaspoons) on each chop. Top with mozzarella and parmesan. I cover each chop with a thick layer of cheese. More mozzarella than parm - the parm is really more like a garnish and not necessary. I just had some and I like it. Bake for 30-ish minutes, or until chops are done and cheese is lightly browned and bubbly.
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Living la Vida Low Carb – An Update

On November 15th I will hit the 5 month mark of life without carbs. I have a hard time being proud of myself because I know it’s not me (only) doing this. I know I am practicing self-discipline but really the strength does not come from self, because my self is so very weak. Without HIM I would have no self-discipline. It’s hard to wrap my mind around that thought. It’s me, but it’s not me – ya’ know?

Here we are though, as I sit here writing I still have not weighed myself. I have no desire to weigh myself. I can see the changes in photographs as well as the old clothes I’m bringing out of tubs and wearing happily. Buying new clothes is fun, BUT fitting back in old clothes is just as much fun, if not a little more. The photo above is from October, and while it’s not a very flattering picture, I can still see how much worse it would have been if I had never made this change. One being that I would never have attempted to play volleyball before. I was a miserable, sleepy, mess of a woman and I am thankful to be where I am now. I would not trade a single carb for the way I feel today. Not even a Papa John’s pepperoni pizza with garlic sauce. Probably.

Another incentive that I have kept since the beginning is a monthly reward for sticking to this low carb life change. I knew this reward could not be food. I remembered a funny yet poignant saying I heard,

“Don’t reward yourself with food, you’re not a dog”.

Starting July 15th I’ve bought myself an item of clothing each month so that I can have some tangible reminder of all the work I’ve put into this. This week, I am having to put my first two reward shirts away. They are too big, and keep falling off my shoulder. How’s that for a progress reminder?! While it makes me sad to lose these two pieces of clothing that I really like and that mean a lot to me, I know that I will be able to replace them with something else I love that’s a size smaller.

Don’t give up friends, just keep working. It will all be worth it spiritually and physically in the long run.

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Low Carb Must-Haves

Each Friday I visit our local country grocery store to buy what we need for the week. There are a few staples I find myself buying each week since this low-carb change we’ve begun. We all love pears & cheese, I guess it’s a southern thing. It’s really not a recipe, you just drain pear halves and put them face up on a plate. Add a dollop of mayo and top with shredded cheddar cheese. This is an easy, quick, and tasty side for any dish here in this house.

Cornbread Mama’s Low-Carb Grocery List

  • Shredded mild cheddar cheese (lots and lots)
  • Mayo (I find myself using a lot of mayo on this eating plan)
  • Lite pear halves, canned (a little more carbs than I normally allow, just make sure they are Lite)
  • Pepperoni (good as a snack)
  • Sausage patties (a fav for breakfast)
  • Cauliflower (for my cauliflower casserole)
  • Pistachios
  • Cheese sticks
  • Buffalo chicken wings
  • Ranch (just plain ol’ Hidden Valley Ranch, not lite or fat free, if you’ll read the labels, the “diet” versions usually have more carbs than the regular brands)
  • Crystal Light Peach Tea (I get in trouble if Cornbread Daddy runs out of this. We both love it!)
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Almost Four Months

Since beginning this low carb journey on June 15 I weighed myself that day, but have not since. I didn’t want to sabotage myself, like I always did based on a number on a scale. So I rely on my clothes, and pictures to let me know that I’m getting somewhere. This was the first time I saw a picture of myself in which I can really see a difference. So here I share it.

overallsAnd as a reward on the 15th of each month I buy a new piece of clothing. It’s been shirts for the past 3 months, but this month it’s something quite … er … different. I know it may not be “hip” and “cool” but I have ALWAYS loved overalls. I wore out the pair I had in high school I loved them so much. I’ve looked for every excuse to get another pair and now, I have it. The kids’ birthday party is a farm theme, and well, we live on a farm, and so I have decided everyone needs a pair of overalls on the farm. Right!? Right.

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