Wednesday, December 28, 2011

#Lowcarb Squash #Recipe - Another way!

The other day I wrote about making squash pancakes that were more savory, then yesterday I made them differently and LOVED them! Can't wait to have more.

I used the other half of the squash, and added about 1/4c almond flour and 2T coconut flour, plus an egg, a Tbsl of brown sugar sub, 1/2 tsp of cinnamon, a Tbsp of sour cream, 1/s tsp each of baking soda and baking powder. These were pretty delicate and fell apart more easily than the ones with 2 eggs but they were totally delicious just with butter!

In A Cheesy Kinda Mood... #lowcarb #recipe

Yesterday I had some leftover ground pork rinds I wanted to use up. I tossed them with an equal part of parmesan out of the green can and 2 parts of grated cheese - colby-jack because that's what I had in the house. (So 1 part ground porkies, 1 part parm., 2 parts colby-jack.) I sprayed my muffin top pan and pressed the mixture into each of the 6 wells. After about 12 minutes in a 325* oven - just until fully melted together and just barely starting to brown around the edges - I pulled them out and let them cool, then removed them from the pan.

My 31MO grandson and I both liked them plain, and today I had one with a little spicy mustard and a slice of ham on top - DELICIOUS! Easy. Cheesy. And did I mention DELICIOUS?? They'd be great with tuna salad, chicken salad, egg salad, or whatever on them too. Really good!