Three Cheese Squash Casserole

We have a ton of squash and zucchini coming out our ears right now.  Unfortunately, I found out AFTER I planted several plants that my husband hates both! So, I’m left with a ton of squash to eat up (or give away). This has me on a mission to find a way that my husband will eat squash and zucchini.

I mean, really? Doesn’t this look delicious?

Three types of cheese make this squash casserole irresistable. A perfect side for a Trim Healthy Mama S meal.

Truth be told, I was hoping that the cheese would be an attraction for my husband and that he would miraculously fall in love with squash and this casserole. How you could NOT want to dig into this cheesy casserole? How could you not love it?
Well, if you’re name is John, then it’s apparently pretty easy! As of right now, I am still a failure with my husband’s taste buds, but I am able to scarf the leftovers without feeling like I’m greedy!

Don’t let my husband’s warped palate discourage you. This is so yummy and I had more than my fair share at dinner.
For all my Trim Healthy Mama‘s, this is a great side for an S meal if you use the almond flour topping.

What you need to start:
6 medium yellow squash, thinly sliced
1 medium Vidalia onion, thinly sliced
4 oz softened cream cheese
1/4 cup sour cream
1/2 cup Parmesan Cheese
1 cup cheddar cheese
1 stick, plus 2Tbs butter
1 sleeve gluten-free crackers or 2 cups gluten-free corn flakes or 1 cup almond meal
salt and pepper, to taste

Directions:
Heat oven to 350.
Saute squash and onions in butter, until soft and onions are beginning to caramelize.
Transfer to a mixing bowl and mix with cheeses and sour cream. Add salt and pepper to taste.
Place in greased/sprayed casserole dish.
Crush crackers or corn flakes and mix with 1 stick of melted butter. Spread over the top of the squash.
*If you are using the almond meal, only use 1/2 stick of butter for the topping mixture.
Bake at 350 for 20 minutes or until bubbly and golden. (Note: The almond meal will still remain pale.)

If you liked this side, try these other family favorites:
Spaghetti Squash Au Gratin
Broccoli and Blue Cheese
Mango Cilantro Salad
Spicy Jicama Fries with Chipotle Aioli

Spicy Jicama Fries with Chipotle Aioli

Spicy Jicama Fries with Chipotle Aioli

I love fries – home fries, steak fries, seasoned fries, waffle fries, even crinkle-cut fries. But, with the new diet I’m doing, potatoes are out. They raise your blood sugar too much, so they are a big no-no. (Insert very sad emoji here.)
Needless to say, I’ve been desperate to find a comparable replacement for my starchy french fries. So, I grabbed a jicama (HICK-ah-muh) the other day and decided to see if it would pass the replacement test. I’d seen plenty of jicama fry recipes online, so I was hopeful.

To be honest, it still doesn’t fool me enough to think that I’m eating real American fries; but it does make a unique side dish, especially if you are in the mood for something different. Give it a try the next time you grill burgers or have a BBQ. It will definitely get the conversation going!

For all of my THMers out there, this would be a perfect side for an S-meal!

Spicy Jicama Fries

1 medium jicama, peeled and cut into medium french fries
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp olive oil

Preheat oven to 400. Cover a cookie sheet with foil, and grease lightly (enough so the fries will not stick).
Combine the spices in a small bowl.
In a mixing bowl, drizzle olive oil on jicama and toss, sprinkling spices onto fries as you go, until well coated.
Place jicama fries onto cookie sheet and bake for approximately 40 minutes.
While jicama fries are baking, begin mixing up your Chipotle Aioli.

Chipotle Aioli
1/2 cup mayonnaise
3 tsp chipotle powder
2 Tbs fresh cilantro
1 clove garlic, minced
2 Tbs lime juice
salt and pepper to taste

Combine all ingredients in blender and blend until smooth.
Refrigerate until time to use.

The first time I made jicama fries, I over-baked them. I was trying to get them to have a crisp outside and soft center. Jicama does not do this. It stays somewhat crunchy on the inside. Just a note, so that you don’t burn your first batch like I did!

Egg Roll in a Bowl (a Trim Healthy Mama S-Meal)

Egg Roll in a Bowl @Gluten Free with Southern Charm

So, I obviously haven’t been around in a long while.
Things have been crazy hectic at school and at home. Half the time I don’t know if I’m coming or going; if  I’m awake, asleep, or somewhere in the middle of Zombieland. I’m pretty sure that we have been at home one weekend out of the last 2 months. INSANE! Even for our normal schedule.
I’m so sorry for the absence. Here’s hoping this recipe will make it up to you!
(Also, school ends in exactly 27 days! So, I plan on sharing many more delicious treats and eats once that is over.)

I recently started a diet called Trim Healthy Mama. To simplify it in the easiest way I know how, it’s essentially a low-glycemic diet. You can pretty much each whatever you want, however you avoid eating carbs and fats together. I love it. I am eating delicious food, drinking yummy drinks, and snacking on cheese, fruit, and even chocolate muffins. The best thing about this diet is that the foods within the “S meals” (the fatty, or satisfying, meals) are naturally gluten-free. So, more than likely, you will see many more of these S Meals popping up here.

One thing that I have really missed since going gluten-free are egg rolls. There is just something so delicious in the mixture of fried wrapper, pork, cabbage, onions, and celery. So, you can imagine my joy when I came across this recipe at Intentionally Domestic. Thank you Pinterest for assisting in this discovery!! This recipe is so very close that if I close my eyes, I can imagine I’m having the real thing!
**I did add my own tweaks and per a suggestion from a busy mom, I opted for the precut and measured cabbage (probably the BEST suggestion I have received lately!).

Egg Roll in a Bowl

Ingredients:
1 lb ground pork
1 package coleslaw mix
3 ribs of celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tsp fresh ginger, grated
3-4 Tbsp tamari sauce  **If you are doing THM, use Braggs Amino Acids
1-2 tsp rice vinegar

Directions:
Cook the ground pork until done and remove from pan, leaving the drippings.
Add onions, garlic and celery to the pan and saute until nearly cooked through.
Add the coleslaw mix and continue to cook about 15 minutes, then mix in cooked ground pork.
Add the freshly grated ginger, tamari sauce, and rice vinegar.
Allow to simmer for 5-10 minutes.

**This is also nicely complimented with some Sriracha sauce. It gives it a nice kick!

This recipe is also linking up with all the lovely ladies of  Weekend Potluck and Home Maid Simple

Apple Pepper Jack Chicken (a THM S-meal)

Apple Pepper Jack Chicken l Gluten Free with Southern Charm
Back before I got married, I had a wonderful roommate.
However, we were as different as night and day.
I was/am an introvert. Quiet and pretty shy until you get to know me.
Amy? Well, I seriously doubt she’s ever met a stranger! And if I’m an introvert, then she is the poster child for extrovert.

Yet, strangely, we were a great combo.

We’d cook and grocery shop together, have game nights at the house, bonded over So You Think You Can Dance, and would often have cleaning/dance parties. Seriously, I couldn’t have asked for a better roomie.
Typically, we would make our delicious creations together; but one night, I was late getting home. When I walked in, she had this dish ready to eat while we watched the newest episode of Grey’s Anatomy, Chuck, or whatever was on our schedule for the night.
It’s an incredibly simple dish and while it sounds somewhat strange…just like me and Amy, the ingredients are a fantastic combo!

Apple Pepper Jack Chicken

Ingredients:
4 chicken breasts
6 slices Pepper Jack cheese
1 apple (I used Fuji), peeled and sliced thin
salt

Instructions:
1) Heat oven to 350.
2) Place chicken into a 9×13 dish. Season with salt. Bake covered for about 20 minutes (or until chicken is close to being done)
3) Take chicken out of the oven and drain the liquid from the bottom of the dish.
4) Lay the apple slice over the top of the chicken and cover the apples with the cheese.
5) Place back in the oven and bake for another 10-15 minutes.

If you are following the Trim Healthy Mama lifestyle, this would qualify as an S meal since there is only 1/4 apple on each chicken breast. This is not enough to push it into crossover territory.