Oven Roasted Breakfast Potatoes

Who doesn’t love hash browns or breakfast potatoes? Well, if you plan your meal correctly it is easy to still enjoy your potatoes and still have a low carb meal. We will have breakfast for dinner and it offers a great opportunity to enjoy. Pair these potatoes with omelets, bacon or sausage and a serving of your favorite fruit and you have a dinner with potatoes for under 40 g carbs!

breakfast potatoes

Oven Roasted Breakfast Potatoes

Ingredients

  • 2 pounds small red potatoes, chopped into small pieces
  • 1/2 sweet vidalia onion, chopped
  • 1 Tablespoon rosemary
  • 1 teaspoon Hungarian Paparika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 1/2 Tablespoons Olive Oil

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a large bowl combined the potato pieces, onion pieces, herbs, seasonings, and olive oil. Toss until potatoes are evenly coated.
  3. Arrange in a single layer on the baking sheet.
  4. Bake for 40 minutes, turning over about half way through, until potatoes are crispy

Nutritional Information – serving size is 3/4 cup – 18 g carbs

 

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Mashed Potato Muffins

We all love mashed potatoes or a loaded baked potato. But the yukon gold potato, my favorite for mashed potatoes, is not the most carb friendly side dish.  So, how about a way to still have those wonderful mashed potatoes and make sure you have good portion control!! That is where the mashed potato muffins come into play. These are wonderful and keep everyone in complete control of their portion sizes.  Hope you give them a try!

mashed pot

Mashed Potato Muffins

Ingredients

  • 7-8 yukon gold potatoes, medium in size
  • 1/2 – 3/4 cup of milk (I use Fairlife Milk to reduce the carbs in the milk)
  • 3 Tablespoons butter
  • salt
  • 2 Tablespoons chives
  • 3/4 cup shredded cheddar cheese
  • 3 strips of bacon

Directions

  1. Peel the potatoes and cut them into pieces.  Boil until tender to poke with a fork.
  2. While the potatoes are boiling, fry 3 strips of bacon until they are nice and crisp.
  3. Drain the potatoes and return to pan. Place the pan back on the burner (now off but still hot) and let the remaining water burn off for 1 – 2 minutes.
  4. Remove from the burner and begin to mash.
  5. Add milk and butter.  Start with 1/2 cup milk and 3 Tablespoons of butter.  Add additional milk or butter as needed or desired to your taste.
  6. Salt to your tasting
  7. Add chives and bacon (broken up into bits).  Mix well.
  8. Add cheese and mix again
  9. Prepare a muffin tin and divide the mashed potato mixture into 8 muffins.
  10. Place in a 375 degree preheated oven and bake for 30 minutes, or until browned on top peaks.

Note – You can prepare the mixture earlier in the day and simply bake them at dinner time.  Just make sure to allow the mixture to return to room temperature prior to baking.

Nutrition: Each muffin is 15 carbs. Serving of 2 muffins is 30 carbs.

Best Black Beans

One of our favorite restaurants in a locally owned Cuban restaurant. We seldom make Cuban or Mexican food at home as it is just so easy to go and pick up. However, we have found a couple favorite meals which we do create at home. Black beans are a great side for these dinners – a nice complex carb rich in fiber. We found a recipe at All Recipes that Mike was able to make his own. The girls have enjoyed them by themselves or served over white rice. Enjoy…
black beans

Best Black Beans

Ingredients

  • 1 (16 ounce) can black beans  (I found the organic Black Beans are 19 carbs for 1/2 cup)
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/4 green bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon tabassco
  • 1 teaspoon salt

Directions

  1. In medium saucepan combine, beans, onion, green pepper, and garlic and bring to a boil.
  2. Reduce heat to a medium-low.  Season with cilantro, cayenne, tabassco, and salt.  Simmer for about 45 – 60 minutes.

Baked Sweet Potato Fries

So if you are on a low carb diet many times that means no pasta, potatoes, rice, etc.  But for Ellen we find it important that we just watch the carbs each day but do not deny her foods.  She will have this lifestyle the rest of her life.  We LOVE sweet potato fries, and a sweet potato is one of the “good” carbs since it is a complex carb.  So, this side dish has become an easy staple in our household.  Thanks Six Sisters for the basic recipe that we have now made our own.  Enjoy!!

sweet pot fries

Baked Sweet Potato Fries

Ingredients

  • 3 – 4 small to medium sweet potatoes.  3 medium potatoes work well for 4 – 5 people.
  • 2 – 3 Tablespoons Olive Oil (2 T for 3 pots, 3 T for 4 pots)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 Tablespoon Corn Starch

Directions

  1. Preheat oven to 450 degrees.
  2. Wash and peel the sweet potatoes.  Slice them into “fry” pieces.
  3. Place the sweet potatoes in a large zip lock bag.
  4. Add the rest of the ingredients.
  5. Close the bag and shake until all the potatoes are evenly covered.  (Note – you can do this and let them sit for up to an hour in the bag if you are a taxi service in the afternoons too and need to do this part earlier)
  6. Line a cookie sheet with Parchment Paper and spread the contents out.  Try to have a single layer of fries.
  7. Bake for 40 – 45 minutes.  Pulling out halfway through and flipping the potatoes over to brown both sides.

Nutritional Information – 1 cup of fries – 114 calories, 27 g carb