Snow Day…Take 2

Okay, so it’s the second Friday of the spring semester & both Fridays have been SNOW DAYS!!! This girl loves snow days!!!

Another glorious, wonderful snow day spent in the kitchen preparing a great big low carb dinner. Tonight’s menu will include: pork roast, squash casserole, collard greens, and deviled eggs–all low carb, all fabulous!

All these delicious offerings are still cooking (I can’t describe how heavenly my house smells right now. You’ll find my recipes for this completely YUMMMMM-O snow day menu below. 🙂

Pork Roast:

  • 3lb Boston Butt  roast
  • 2 Tablespoons season salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 Tablespoons garlic powder
  • 1 medium-sized sliced onion
  • 2 Tablespoons vegetable oil

Preheat oven to 300 degrees. In an oven safe pot, add the vegetable oil. Heat the oil on medium-high heat. Mix all spices together, then rub all over the pork roast. Place the roast in the heated oil & sear each side of the pork roast (just a few minutes on east side). Remove the pot from heat and add the sliced onions. Place a cover on the pot & place in the oven. Allow to cook for approximately 6 hours. Remove the pot from the oven & allow to rest for 20 minutes until removing the lid. Place the roast & cooked onions on a serving plate & slice/pull apart. YUM! 🙂

Pork Roast

Pork Roast and Onions

Squash Casserole

  • 2 packages frozen squash (you can use fresh as well…I use frozen because it will keep in the freezer until I need it).
  • 1 medium diced, sautéed onion (sautéed in butter)
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • French fried onions

Preheat oven to 350 degrees. Butter a baking dish (I use a smaller size, typically 8 or 9 x 1 1/2-inch pan).  Place frozen squash in boiling water & allow to cook until squash is tender. While squash is cooking, sauté onions in butter until onions are transparent. Next, transfer squash & onion to a mixing bowl. Add sour cream, seasonings, and 1 cup cheddar cheese to squash & mix well. Once incorporated, pour squash mixture into the baking dish. Top with remaining cup of cheese & a layer of French fried onions. Bake at 350 for approximately 30 minutes (or until cheese is bubbly & lightly browned).

Squash Casserole

Squash Casserole

Collard Greens (based on my favorite Paula Deen recipe)

  • One bunch of fresh collard greens
  • 1/2 pound or so of smoked meat (this can be a turkey leg, pork side meat, ham–as long as it’s smoked)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • 1/2 teaspoon garlic salt
  • 1 Tablespoon Texas Pete hot sauce
  • 1/2 cup butter (make sure to use REAL butter, not margarine)

Fill a pot with about 2 quarts water & add the smoked meat, seasonings, & hot sauce. Allow the meat to cook approximately an hour. While the meat is cooking prepare the collards. This is the most tedious part of this recipe: wash collards & strip the stalk from the middle of the green. Stripping the stalk is important, because the stalk is VERY tough & you don’t want to eat it. To strip the stalk, hold the collard leaf in one hand & strip the stalk with the other hand. Once the stalks are removed, chop the collard leave into small squares. Add greens and butter to the pot & cook for approximately an hour.  These will make your mouth VERY happy! 🙂


Deviled Eggs

  • 1 dozen eggs
  • 2 Tablespoons Mayonnaise (I add one tablespoon at a time & check texture before adding more mayo–I don’t like super gooey eggs)
  • 1 Tablespoon Mustard (you may want more or less depending on your taste preference)
  • 1/4 White distilled vinegar
  • Dash Black ground pepper
  • Dash Salt
  • Sprinkle of Paprika

Place the eggs in a pot, cover with water, place on high heat & cover with lid. When eggs come to a boil, remove the lid & reduce the heat to medium. Cook for 15 minutes. Remove pot from stove & drain water. Fill egg pot with cold water so eggs can cool a bit. Peel eggs. Slice eggs in half & remove the yolks. Place yolk in a mixing bowl along with mayonnaise, mustard, vinegar, salt, & pepper. Mix well. Spoon yolk mixture into a plastic sandwich bag (to resemble a pastry bag). Snip off one end of the plastic sandwich bag & twist the top to keep the egg mixture from seeping out. Squeeze the yolk mixture into the egg whites, then sprinkle eggs with a dusting of Paprika. Enjoy! 🙂

Deviled Eggs

Deviled Eggs

Honestly, with meals such as this one, I don’t miss carbs one little bit. 🙂

A DELISH low-carb, snow day supper

A DELISH low-carb, snow day supper


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