Trying to trim down in 2020? Try these recipes

The new year rolls around, and the holidays packed on extra pounds.

What happens next? Skip breakfast? Skip lunch? Missed meals are not the answer. Most folks will make up for that missed meal at the next meal.

For the new year, nix the temptation to skip meals. Try to find an eating plan that works with you, not against you. Perhaps a doctor or nutritionist can create a plan just for you.

Friends made it through the holidays eating the Keto diet. Others like the Mediterranean diet because it allows for good portions of healthy foods.

A well-balanced diet always is a good one to choose, not skipping any of the food groups. My granddaughter came home saying, “Mamie, we should eat 5 and 7 each day; you know, fruits and vegetables.”

Translation: five servings of fruit and seven servings of vegetables daily.

I said: “But you don’t like vegetables.” She replied: “But I do love fruit.” She had a point.

For those wanting to be healthier and eat healthier, winter offers an array of vegetables. Of course, January also brings a myriad of diets, eating plans and diet books. For more info on creating a healthy plate, check out www.choosemyplate.gov.

Whatever eating plan, diet or whatever, let’s choose to be healthier in 2020. Here’s to us!

Today, let’s look at a veggie idea and a Keto soup that is a cheeseburger in a bowl, sans the bun. The low-calorie vegetable casserole is rich and creamy and perfect as the main event in a meal. Pair it with a fruit or green salad for a complete meal.

TOMATO, SQUASH, RED PEPPER GRATIN

5 teaspoons olive oil, divided

2 cups chopped red onion

1 1/2 cups chopped red bell pepper

1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)

1 tablespoon minced garlic

1/2 cup cooked quinoa

1/2 cup thinly sliced fresh basil, divided

1 1/2 teaspoons chopped fresh thyme

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 cup 2-percent reduced-fat milk

3 ounces aged Gruyere cheese, shredded (about 3/4 cup)

3 large eggs, lightly beaten

Cooking spray

1 1/2 ounces French bread baguette, torn

1 (12-ounce) beef stock tomato, seeded and cut into 8 slices

Preheat oven to 375 degrees.

Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt and black pepper.

Combine remaining 1/4 teaspoon salt, milk, cheese and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into a 11-by-7-inch glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375 degrees for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.

— Cooking Light magazine

KETO BACON CHEESEBURGER SOUP

8 cups beef stock

2 medium tomatoes, diced (or 29-ounce can diced tomatoes)

2/3 cup chopped dill pickles

4 tablespoons Dijon mustard

4 tablespoons Worcestershire sauce

4 tablespoons chopped fresh flat-leaf parsley

2 teaspoons sea salt, more to taste

1 teaspoon black pepper

3 pounds ground beef

2 small onions, diced

8 cloves garlic, minced

3 cups shredded sharp Cheddar cheese

2 cups heavy cream

16 slices bacon, cooked crisp and crumbled

Slow cooker instructions:

Heat the slow cooker on low setting.

To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt and black pepper.

In a large skillet, over medium-high heat, cook the ground beef, onions and garlic until the ground beef is browned and cooked all the way through. Drain the excess grease and add to the slow cooker. Cover and cook for 6 hours.

Mix in Cheddar cheese and heavy cream and cook 1 additional hour. Add bacon just before serving.

Stovetop instructions:

Heat a large Dutch oven or stock pot over medium heat. Add the ground beef, onions and garlic; and cook until the ground beef is browned and cooked through.

Add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt and black pepper. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes.

Mix in the Cheddar cheese and heavy cream, reduce the heat to low, cover and stirring occasionally, simmer for 30 minutes. Add bacon just before serving.

Nutritional facts: Serving size, 1 cup: 306 calories; 3 grams carbohydrates; 13 grams protein; 11 grams fat.

— www. Peaceloveandlowcarb.com