Recipe's for health - share yours.

If you like eggplant, this is a wonderful treat with reasonable calories.

www.eatingbirdfood.com/baked-eggplan
t-
parmesan/

I skipped the eggs and almond flour, although egg whites would have worked. I also used low sodium marinara sauce. Fresh basil really made this dish.


Author: Brittany Mullins Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Yield: 8

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

INGREDIENTS

2 medium eggplants, sliced into 1/2” thick rounds
2 large eggs
1 cup almond flour*
1 cup freshly grated Parmesan, divided*
2 teaspoons Italian seasoning
1/2 teaspoon sea salt
Freshly ground black pepper
Cooking spray
1 24 oz jar (3 cups) marinara sauce
2 cups shredded mozzarella*
1/3 cups thinly sliced basil
INSTRUCTIONS

Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.
In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.
Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
NOTES

If you have a nut allergy, feel free to use 1 cup of bread crumbs instead of the almond flour.
If you want to keep this dairy-free, use dairy-free cheese options.
Inspired by Eating Well Magazine.

NUTRITION
Serving Size: 1/8 of recipe
Calories: 274
Sugar: 5g
Sodium: 300mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 6g
Protein: 19g
Cholesterol: 62mg

Here is a Keto Bread recipe that someone put up on a chat in another team.
Not sure if it is the same as others or not but thought I would post it here for TC or anyone else who follows Keto type WOE
I just copied her post....so it is her ( not me LOL ) who is talking here
~~~~~~~~~~~~~
Preheat oven to 350 degrees--Mix dry ingredients in a bowl.

5 tbsp. ground psyllium husk … (Trader Joes has it and is best price I have found).
1 1/4 C. almond flour
2 tsp. baking powder
1 tsp sea salt …. (reg. salt is fine)
1 C water
2 tsp cider vinegar
3 egg whites

Instructions:
After mixing dry ingredients---Bring the water to a boil.
Add vinegar and egg whites to the dry mix and combine well.
Add boiling water while beating ---for abt 30 or so seconds. (I just use a fork)
(Don't over mix though--should resemble play doh.

(I use a large ice cream scoop so they are all uniform---but not necessary.
Form into separate rolls----Parchment paper is the BEST for placing in your pan instead of greasing the pan.

Bake on lower rack in the oven for 50-60 minutes--depending on the size of your rolls.
They are done when you hear a hollow sound when tapping bottom of the bun.

(OPT--if you like, you can sprinkle a dab of basil---oregano--or your choice of spice, to add a little flavor.

One thing I do to save … emoticon emoticon is I get a bag of Almond MEAL (from Trader Joes) and use 1/4 of that with One cup of almond flour.

Sorry--But the Diet Doctor did not mention the carb count---but I know they are not more than 4 net carbs. We eat them all the time---even use in place of hamburger buns. Enjoy!!

I am always looking for homemade salad drsgs for my salads. Found this one that I love and the recipe makes 2 to 4 servings depending on the size of salad you are making.
I get two servings if using it on a salad MEAL & 4 servings if just making a side salad.

Ceasar Salad Dressing

The recipe was written to add 2 tbsp of Parmesan cheese powder to the recipe. I reserve the Parmesan to just sprinkle on the salad rather than add it to the vinaigrette recipe. My Parmesan is 25 calories per tablespoon

In a bowl mix together.....
1/4 cup FRESH squeezed lemon juice
A sprinkle of black pepper
2 TBSP water
1 TSP garlic powder
1 TSP Olive oil
1 TBSP red wine vinegar
1 TSP Dijon mustard
1/2 TSP Worchestshire sauce

This whole recipe is only 50 calories plus you have to add 25 for every TBSP of Parmesan you add....
Because I love * sour * I also zested my lemon and added it in the bowl.
You do not need a lot to *wet* your salad.....add a bit....but stir WELL before adding more.....as it spreads easily through the greens as you mix it.

ENJOY

for the squash soup recipe Marianne~~going to try that this week coming!
AND everyone who posts here...Great ideas,...Great recipes!
Found this on the web~~And copied it to paste here...Just in time for Christmas for you Keto Lovers!

No Bake Sugar-Free Peppermint Cheesecake Pie

Prep Time: 30 minutes
Servings: 12 slices
Calories: 344 kcal
Author: Brenda Bennett | Sugar-Free Mom

Ingredients
Crust
• 2 cups sunflower seeds or almond meal
• 1/3 cup unsweetened cocoa powder
• 4 tbsp butter softened
• 1/4 tsp salt
• 1/4 cup Swerve sweetener

Filling
• 16 ounces cream cheese room temp
• 1 tsp peppermint liquid stevia
• 1 tsp peppermint extract
• 1/4 tsp salt
• 1 cup heavy cream

Topping
• 1/2 cup heavy cream
• 1/2 tsp peppermint liquid stevia
• 1/4 tsp peppermint extract

Optional Topping
• 1/2 cup sugar-free candy canes crushed

Instructions
Crust
1.Prepare the no-bake crust by placing all ingredients into a food processor. Process until the mix is a fine crumb consistency.
2. Taste the crust and add more sweetener, as needed. Spread into a 9-inch pie dish. Set aside.

Filling
1.Place all filling ingredients, except heavy cream, into a stand mixer and blend on high until smooth. Taste and add more stevia as needed.
2. Pour heavy cream into a new bowl and use an electric mixer to blend on high until all whipped in texture. Fold this whipped cream into the cream cheese filling. Spread this into the pie crust.

Topping
1.Add all topping ingredients into stand mixer, except crushed candy canes, if using. Blend on high until whipped. Taste and adjust stevia, if needed.
2.Spread this over the cheesecake filling. Top with crushed peppermints if desired. Refrigerate pie for 3-4 hours or overnight.

Recipe Notes
1.Almond meal may be substituted for sunflower seeds in the crust, barring nut allergy issues. 2.If fat is a concern, simply swap the regular cream cheese for a reduced-fat option. 3.There are naturally occurring sugars in dairy products. While there are no added sugars in this recipe, the 1.1 grams of sugar per serving are from the dairy products used.

ENJOY!

This recipe is for the Instant Pot, but could be made in the crockpot if you sauté the onion first. I noted ingredient changes I made in parentheses and used my stick blender to blend the soup at the end. If using crockpot, I’d cook it on low for 7-8 hours.

Acorn Squash Soup

Ingredients
1 tablespoon grape seed oil (I used olive oil)
1 large sweet onion, diced
4 cups cubed butternut squash (I used all acorn squash, delicious)
1 acorn squash, cubed (skin removed)
4 cups vegetable stock
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika
1 tablespoon fresh thyme

1 tablespoon fresh lemon juice
1 tablespoon of honey (skipped this)
1 teaspoon chili olive oil (skipped this)
salt to taste
4 strips of crispy bacon, crumbled (skipped this too)
6 tablespoons plain yogurt (optional)

Instructions
1. Turn your Instant Pot onto the Sauté setting and let it heat up.
2. Add Grape Seed Oil to the Instant Pot.
3. Next, add diced onions to the Instant Pot. Saute until translucent and slightly browned, about 4-5 minutes.
4. Then add in butternut squash, acorn squash, vegetable stock, cinnamon, nutmeg, clove, garlic powder, smoked paprika, and fresh thyme. Stir to mix everything together.
5. Place the cover on the Instant Pot. Seal the lid.
6. Cancel the Saute setting. Switch the Instant Pot over to the Soup/Broth setting and set timer for 15 minutes.
7. When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure is completely released.
8. Add all of the soup to a blender, along with lemon juice, honey, salt to taste and chili olive oil. Blend until the soup is a “soup” completely smooth and liquidy.
9. Serve the soup and top with crumbled bacon, a drizzle of chili oil and 1 tablespoon of plain yogurt. (optional)

Wonder bread Chaffle

Nothing is as good as real bread but this comes close! It makes a wonderful bun or a sandwich.

1 egg
1 Tbsp mayonaise
1 Tbsp almond flour
1/8 tsp baking powder
1 tsp water

Mix all together. You can whip by hand but if you blend it in a personal blender they have a fluffier consistency.

After mixing cook in a waffle iron. The Dash waffle maker is the rage among Keto. The Dash is $9.99. If using a Dash, this recipe makes 2 and are the perfect size fir a bun.

Healthy Mediterranean Baked Fish
By HWC Magazine 30 Minute Meals, Cardiac Friendly, Diabetic Friendly, Egg Free, Fish and Seafood, Gluten Free, Italian Cuisine, Lactose Free, Low Carb Italian

Succulent white fish poached in a bath of fresh tomato basil sauce, kalamata olives, capers and garnished with lemon slices.

Cook: 30 mins
Yields: 4 Adults or 1 Hungry Teenager
9 Full-screen
Ingredients
olive oil - 1 tablespoon

garlic - 2-3 cloves chopped

tomatoes canned - 28 ounces crushed

basil - 1/4 cup fresh chopped or 1 teaspoon dried

salt and pepper - to taste ( or Mrs. Dash)

white fish - 4 fillets

olives - 4 ounces kalamata (or your favorite kind of olives)

capers - 1 tablespoon

lemons - 1 sliced thinly

Directions
1Pre-heat oven to 190 degrees C (375 degrees F)

2In a frying pan place your olive oil and fry your garlic until fragrant. Add your crushed tomatoes, basil and salt and pepper (Mrs. Dash) to taste. (If you have a pan you can take from stovetop to oven that would be fantastic, an iron skillet is a little bit too rugged for this dish- so pity for me I had to dirty 2 pans.)

3Place your fresh basil tomato sauce into an oven proof dish/pan. Lie the fish on top of the fresh basil tomato sauce. Place thin sliced lemons on top of fish fillets. Add the drained olives and capers on top of fish and tomatoes. Add a little drizzle of olive oil on top before baking, if you wish.

4Bake your healthy mediterranean fish uncovered for about 15-25 minutes or until fish flakes easily with fork. (Time in oven depends on size and thickness of your fish) Garnish with fresh basil and enjoy!

I tried this one tonight Very good used our garden tomatoes and Texas crappie

Marianne this is a good Mediterrean diet recipe.

Bok Choy Chinese Chicken Salad


Ingredients
uncooked boneless skinless chicken breast(s)
6oz

canned mandarin oranges juice pack (drained)
1cup(s), saved liquid

garlic clove(s)
1medium clove(s), chopped finely

onion powder
1⁄4tsp

Trader Joe's Raw slivered almonds
1⁄8cup(s)

red wine vinegar
1Tbsp

Food Club Soy Sauce, Reduced Sodium
1tbsp

toasted sesame oil
2tsp

uncooked bok choy
2cup(s), washed and chopped

uncooked scallion(s)
1⁄4cup(s)


IInstructions
preheat oven 400 degrees
lightly coat small baking dish with spray ...set aside
add reserved liquid from mandarin oranges, garlic, and onion powder in a shallow glass dish and mix well. Place chicken in marinade. let marinate , cover for 30 minutes.
while chicken is marinating, heat almonds in small skillet over med high heat, stirring or tossing for 2 to 3 minutes or until toasted. Set aside.
to make dressing, combine vinegar, soy sauce, oil and 1 tbsp reserved liquid form mandarin oranges in a small bowl ..whisk to blend . Set aside
place chicken in prepared baking dish. Discard marinade that contained chicken. Bake for 28-30 minutes.
combine bok choy, green onions, mandarin oranges , and almonds in a medium serving bowl...toss gently to blend.
drizzle with dressing and toss gently to blend
sliced cooked chicken breast and place on top of salad. Serve immediately

Snickerdoodle truffles on swerve site

2 cups almond flour
1/2 cup Swerve, Confectioners
1 tsp cream of tartar
1 tsp ground cinnamon
1/4 tsp salt
6 tbsp butter, melted
1 tsp vanilla extract

Coating
3 tbsp Swerve, Granular
1 tsp ground cinnamon

Instructions
Truffles
In a large bowl, whisk together the almond flour, Swerve, cream of tartar, cinnamon, and salt. Stir in melted butter and vanilla extract until the dough comes together. If the dough is too crumbly to squeeze together, add a tablespoon of water and stir together.
Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.

Coating
In a shallow bowl, whisk together the Swerve and the cinnamon. Roll the truffles in the coating until well covered.
Makes about 24 truffles. 2 truffles per serving.

Nutrition Facts
Serving Size 2 truffles

Servings 12

Calories 150
Total Fat 14g
Total Saturated Fat 4g
Cholesterol 15mg
Sodium 40mg
Total Carbs 13g
Dietary Fiber 3g
Sugars 1g
Swerve 10g
Protein 3g
Net Carbs: 1g

DISCLAIMER ***** This may not be the healthiest of recipes but it sure is good. Remember, everything in moderation!

Spam Casserole

1 8oz pkg of elbow macaroni
1 10oz can cream of mushroom soup
4 oz shredded cheddar cheese
1/2 cup milk
2Tbsp diced onion
2Tbsp Green Pepper
2Tbsp Red Pepper
1/4tsp black pepper
1 can Spam - diced

Cook macaroni according to directions and set aside. In saucepan, combine soup, milk, peppers, onions and black pepper. Place over low heat. Add cheese and stir occasionally until cheese is melted. Mix macaroni with Spam in a 1 1/2 at casserole dish. Pour over the cheese sauce and stir. Place in oven at 325° for about 15 minutes or until hot and bubbly.

Broccoli/Cauliflower Salad

Broccoli/Cauliflower and carrot - cut up into smallish bite size pieces (Our stores sell a bag of these 3 veggies, fresh in the produce dept) I use the small bag.
Red peppers, diced
small can sliced waterchestnuts

I cut up the fresh vegetables and leave in frig. When I am ready to serve, I add

shredded cheese
cooked crispy bacon

Toss it all with your dressing made out of
1/2 cup mayonnaise
1/2 sour cream
1/4 sugar ( I use Splenda Baking Sugar)
Salt and Pepper to taste

As you can see, the only part of the recipe I follow is the dressing. The rest I just cut up equal amounts of the veggies. This is a very colorful salad and is always wiped out whenever I take it to a potluck.

Skinny Creamy Spinach
4 Laughing Cow light cheese wedges
1 cup of finely chopped onion
1 tsp chopped garlic
14 cup of Fat Free milk
16 ounces of frozen spinach
1/4 tsp of nutmeg
1/8 tsp each of salt and pepper

Stir wedges in a bowl till they are smooth
Thaw Spinach and press out water with tea towel
Spray your pan and cook onion and garlic till softened
Turn heat down to med/low
Add milk to cheese and stir to blend
Add to onion in pan
Cook and keep stirring till well mixed in
Add spinach and seasonings
Cook and stir till mixed and hot

~~~~~~~~~~~~~~~~~~~
My notes....obviously I tweaked this to fit for myself ( way too much for one person LOL )
Only used 2 cheese wedges
Kept the 1/4 cup milk
Used fresh spinach not frozen and measured about 5 ounces out
ADDED....some chopped bits of my maple ham.....
~~~~~~~~~~~~~~~~
For those on LCHF plans.....it should be easy to remedy this recipe....
Use full fat wedges
Use full fat milk
Add lots of bacon

ENJOY! I DID !

Keto Pie Crust (a substitute for graham cracker crust)
Ingredients8 oz Ground Chicharon (Fried Pork Rinds) (by BIGMUMBO)
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
8 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
2 serving Egg white, large
.5 tsp Salt

Preheat oven to 400.
Mix ground rinds, flour and flaxmeal and salt. Crack eggs and mix until well combined using hands or dough mixer. Press into 7x10 inch cake pan. Bake 12-15 minutes

Serving Size: 8

Number of Servings: 8 Net carbs 1.3


Keto Jello Pie Filling
Ingredients8 oz Cream Cheese
8 serving Jello brand sugar free jello
8 fl oz Heavy Whipping Cream

Dissolve the jello in 1 C boiling water and let cool for 15 minutes. Whip the cream and add soften cream cheese and beat again. Add sweetner to taste. Pour into crust and refrigerate at least 2 hours until firm.

Serving Size: serves 8

Number of Servings: 8 Net carbs 9

Recipe submitted by SparkPeople user PJSTIME.

From Carol's post on the Easter Challenge....

Dump-and-Bake Healthy Chicken Parmesan

Ingredients:

6 small boneless skinless chicken breasts
1, 16 oz. jar marinara sauce (no sugar added)
6 oz fresh mozarella (I used shreds as I couldn't find slices)
1/4 C grated Parmesan Cheese
Italian seasoning
salt and pepper to taste
Basil or additional fresh herbs for garnish
Optional: cooked pasta for serving.

Directions:

Preheat oven to 425 F
Spray a large baking dish with cooking spray. Spread half of the marinara in the bottom of the dish. Add chicken then the rest of the sauce on top.
Cover dish and bake for 20 minutes (we had large breasts so initial bake was 30 minutes)
Then remove cover from dish. Place mozarella and Parmesan on top of chicken. Return dish to oven (uncovered) for another 10 minutes, or until cheese is melted and chicken's temp is 165 F.

I served over farfalle noodles.

Nutrition notes: serving size one breast. The following doesn't count the noodles.

Calories: 256.5
Total fat 10.2g
Sat fat 4.2g
Cholesterol 84.8mg
Sodium 495mg
Potassium 27mg
Total carbs 4.9 without the noodles
Dietary fiber 1.3g
Sugars 2.7g
Protein 34.9 g

Mexican quinoa

small amount of oil
1 onion
1 Pepper
2 cloves of garlic
1 Jalapeno
2/3 cup quinoa
1 cup vegetable broth
1 tin black beans
I can tomato
1 cup sweetcorn
Chilli powder (to taste)
1 tsp cumin
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1.5oz of avocado per serving

Heat olive oil in a large skillet over medium high heat.
Add onion and pepper, and cook for 3-4 minutes, until translucent.
Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin.
Bring to a boil; cover, reduce heat to low and simmer until quinoa is cooked through, about 20 minutes. Stir occasionally to keep from sticking.
If it gets a little dry and the quinoa starts sticking towards the end, add a little broth or water.
Stir in avocado, lime juice and cilantro. Portion into 4 servings.
Salt and pepper to taste.

Low Carb Lasagna with Zucchini Noodles
Ingredients
2lbs Ground beef (recommend 80% lean / 20% fat)
2 cans Tomatoes (pureed before adding)
½ box Pomi strained tomatoes Zucchini thinly sliced lengthwise
Ricotta cheese Parmesan cheese
6 cheese Italian blend
Mozzarella cheese
Italian Seasoning
Basil
Oregano
Salt
Sweetener (optional)

Recipe
Preheat oven to 350 degrees.
Brown ground beef.
Add pureed and strained tomatoes.
Season to taste.
Add approximately 1/3 sauce to casserole dish.
Layer thinly sliced zucchini and 1/3 ricotta.
Season with Italian seasoning, basil, oregano and salt.
Top with a nice layer of Parmesan cheese, 6 cheese Italian blend and Mozzarella cheese.
Add another layer of meat sauce, zucchini and cheeses.
Top with the remaining meat sauce and at 350 degrees for approximately 30 to 45 minutes.
Near the end sprinkle with additional parmesan cheese.

BUBBLE & SQUEAK with Chicken Sausages!

Sausage Bites

250 grams ( about 8 ounces ) of extra lean ground chicken
1 tsp of salt
1 tsp of pepper
2 packets of Sugar Twin ( or sweetner of your choice )
1/2 tsp of ground sage
1/2 tsp of onion powder
1/8 tsp of ground cloves

Preheat oven to 400 degrees

In a large bowl mix together...chicken/salt/pepper/sweetner/sa
ge/cloves and onion powder
until all combined.
Using a tablespoon ( and clean plastic gloves ...LOL ) form balls with a heaping tablespoonful
Place in a sprayed or oiled baking dish and cook uncovered until internal temperature
reaches 165F ...30 to 45 mins ( mine took about 40 mins )
Remove from oven and reserve for veggie tray

Leave oven at the 400 degree mark for veggies
(I turned my oven off and turned it back on when I was ready to finish heating my tray for my dinner )

Steam whatever veggies you are going to use for your tray.
I used halved brussel sprouts/carrots sliced length ways and halved/asparagus tips/ and cubed butternut squash...
While these were steaming I chopped up a small white onion
When veggies are just a bit crunchy yet but not hard...Dump into a large bowl...add chopped onion...and one crushed garlic clove.
Spray with low cal spray ( or add 1 tablespoon of olive oil ) ...toss till coated

Prepare tray for oven with parchment paper
Dump veggies into tray spread out...add cooked chicken sausages and spread
among the veggies
If you are just about ready to eat...place tray in the 400 degree oven
( I waited till later as I had prepared to this point ahead of when we were going to eat )

Once tray is in the oven...roast for about 30 minutes ( may need only 20 mins if you did not have to wait like I did...waiting had cooled everything down so I gave them that extra 10 minutes )

Remove from oven...
and sprinkle with chopped basil + 1 tsp of finely grated lemon rind and a squeeze of lemon juice...
Toss around in tray to mix...TASTE...
Add Salt and pepper to your own taste...
PLATE~~EAT~~~ENJOY!


Edited by: HOLDINGMYOWN at: 3/12/2019 (21:36)

Tried something this morning I give you general directions didn’t really write down anything. Nor do any tracking,

Zuchinni noodle quiche

I made zucchini noodles from one small one. Added 1 raw egg and some almond flour mixed together put into a 8x8 square baked at 375 for 15 or so minutes.

Browned some breakfast sausage (then made sure it was small pieces) added 2 eggs, some shredded cheese, salt and pepper. Stirred all this together and put on top of the baked shredded zucchini Baked again at 400 degrees for 30 minutes.

Really good and I put leftovers in frig for another breakfast. It is sort of a quiche without the carb loaded pie crust. I think you could do several different things with the toppings.

Nutrition Facts


4 Servings

Amount Per Serving
Calories 389.4
Total Fat 23.8 g
Saturated Fat 9.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.2 g
Cholesterol 266.0 mg
Sodium 1,289.3 mg
Potassium 728.8 mg
Total Carbohydrate 9.4 g
Dietary Fiber 2.8 g
Sugars 2.9 g
Protein 35.2 g


20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

Ingredients
•1 lb of medium or large shrimp (peeled and deveined)
•12 oz of pre-cooked smoked sausage, chopped (choose your favorite) calls for half of sausage, I used all
•3/4 cup diced red bell pepper
•3/4 cup diced green bell pepper
•1/2 of a medium yellow onion, diced
•1/4 cup chicken stock
•1 zucchini, chopped
•2 garlic cloves, diced
•Salt & pepper to taste
•Pinch of red pepper flakes
•2 tsp Old Bay Seasoning
•Olive oil or coconut oil
•Optional garnish: chopped parsley
•

Servings
•Serves about 4

Instructions
1.Heat a large skillet over medium-high heat with some olive oil or coconut oil
2.Season shrimp with Old Bay Seasoning
3.Cook shrimp about 3-4 minutes until opaque – remove and set aside
4.Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
5.Add sausage and zucchini to the skillet, cook another 2 minutes
6.Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
7.Pour chicken stock into pan and mix through to moisten everything
8.Add salt, ground pepper, and red pepper flakes to taste
9.Remove from heat, garnish with parsley and serve hot

http://www.paleonewbie.com/20-minute-shr
imp-sausage-paleo-skillet-meal/

www.paleonewbie.com/20-minute-shrimp
-s
ausage-paleo-skillet-meal/

Edited by: GRLTAZ at: 3/5/2019 (09:26)

PJ, Jenny made a keto pizza with pork rinds for the crust

I just tried something and it is delicious. I broke up some port rinds into smaller pieces. Melted butter on the stove in a skillet added some sweetner and cinnamon then added pork rind pieces coated them and baked for just a few minutes at 350 till crunchy. Yummy I read where you can eat them as cereal in hvc but I prefer just eating them as a snack.

Cabbage Pancakes

Here is the recipe my stepdaughter really likes. We usually just top them with sriracha sauce. The online link is at the end of this post. I haven’t figured the nutrition info but may get to it.

INGREDIENTS

2 extra large eggs ($0.53)
1/2 cup water ($0.00)
1.5 Tbsp soy sauce ($0.14)
1 Tbsp toasted sesame oil ($0.33)
3/4 to 1 cup all-purpose flour ($0.07)
4-5 cups shredded green cabbage ($1.78)
1 carrot ( $0.11)
3 green onions ($0.17)
2 Tbsp oil for frying ($0.04)
TOPPINGS

1/4 cup mayonnaise ($0.28)
2 Tbsp sriracha ($0.10)
1/2 Tbsp sesame seeds ($0.04)
2 green onions ($0.11)

INSTRUCTIONS

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).
Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

www.budgetbytes.com/savory-cabbage-p
an
cakes-okonomiyaki/

I made this last night. It was delicious. Frank liked it to but thought it need peas ad carrots added with a pie crust like a pot pie. Typical man thing.

Chicken Cordon Bleu Soup
This is a wonderful addition to potlucks, and comes together so easily! Cauliflower makes a nice, extra-creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio
TOTAL TIME: Prep: 15 min. Cook: 25 min.YIELD: 6 servings (2 quarts).
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small head cauliflower, coarsely chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups half-and-half cream
• 1 cup finely cubed fully cooked ham
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Swiss cheese
Directions
• 1. In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes.
• 2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.
Nutrition Facts
1-1/3 cups: 481 calories, 32g fat (16g saturated fat), 141mg cholesterol, 1254mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 33g protein.
© 2018 RDA Enthusiast Brands, LLC

chocolate bar 2 servings

4 T unsalted butter
1 oz unsweetened baker's chocolate
1 T HWC
3 T of sweetener
1/4 tsp vanilla extract
1 pinch salt

melt butter and chocolate, add sweetener, HWC and stir. Add vanilla and salt, stir. pour into candy bar mold and freeze 1 hour.


Candy bar 2 bars/ fudge: I think I quadrupled the recipe for fudge and poured into muffin tins to make 24.

1 oz cocoa butter
1 oz unsweetened baker's chocolate
2 T coconut oil
15 drops stevia or other sweetener
1 T powdered swerve (confectioners)
1/4 tsp vanilla extract
1/4 tsp pink salt

Chop cocoa butter and chocolate, set aside. melt coconut oil, sweeteners, vanilla & salt on stove on low or micro 45 sec. stir in chocolate mixture. melt or micro 30-60 sec, stir, micro another 20 sec. Pour into pan or molds and fridge for 3 hours.

PJ - this is one of my favorites as well. Zona is indeed my DIL, Casey's wife. She has a wonderful cookbook and blog. You can find lots of recipes at her website.

zonacooks.com/

Edited by: SHARONSPARKLE at: 11/9/2018 (11:13)

I tried this one last night and did add sliced baby Bella mushrooms. YUM This is one of Zona Cooks (Sharon's DIL?)

Cheesy Chicken Broccoli Casserole for Two
Prep Time10 mins Cook Time 30 mins Total Time 40 mins

This Cheesy Chicken Broccoli Cassrole is super creamy and the flavor is very close to homemade alfredo. This recipe is Low-Carb and Gluten Free, however if you could easily add in cooked pasta which would alter that. I think I will add in a 1/4 cup of parmesan and a small can of diced mushrooms as well. We absolutely love this dish and will make it often!
Servings (Adjustable): 2
Calories: 555 kcal
Author: Zona
Ingredients (Choose US or Metric)
• 1 medium Diced Cooked Chicken Breast
• 2 Cups frozen Chopped Broccoli
• 2 oz Cream Cheese Softened
• 1/4 Cup Sour Cream
• 1/8 Cup Mayonnaise
• 1/4 teaspoon Garlic Salt
• 1/4 teaspoon Onion Powder
• 1/8 teaspoon Basil
• 1/8 teaspoon Paprika
• 1/8 teaspoon Thyme
• 1 Cup Monterey Jack Cheese Shredded
Instructions
1. Preheat the oven to 350 degrees F (180 C).
2. Cook the diced chicken and frozen broccoli in a saute pan together.
3. In a medium mixing bowl, combine all ingredients except the shredded cheese.
4. Pour the mixture into two 18.6 ounce oven safe CorningWare dishes, or one larger dish.
5. Top each with the shredded cheese.
6. Bake for 30 minutes, until cheese is melted and starts to brown.
7. Serve and enjoy!
Nutrition Facts
Cheesy Chicken Broccoli Casserole for Two
Amount Per Serving
Calories 555Calories from Fat 396
% Daily Value*
Total Fat 44g68%
Saturated Fat 21g105%
Cholesterol 138mg46%
Sodium 892mg37%
Potassium 622mg18%
Total Carbohydrates 8g3%
Dietary Fiber 2g8%
Sugars 3g
Protein 30g60%
Vitamin A32.5%
Vitamin C99.2%
Calcium52.4%
Iron7.7%

Great Keto recipe TC~~going to share it with my sister...she is doing Keto now too THANKS~

Borrowed recipe

Three Cheese Ham and Broccoli Casserole


Ingredients

2 pounds broccoli florets
3 tablespoons olive oil
sea salt and pepper
10 ounces ham steak, cubed
1/2 cup heavy cream
1/4 cup chicken stock
2 cups shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
4 ounces cream cheese
2 cloves garlic, minced

Instructions

Preheat oven to 400°
Layer broccoli in a large casserole dish. Drizzle with olive oil and sprinkle with a little salt and pepper.
Roast broccoli for 15-20 minutes.
While the broccoli is roasting, combine heavy cream, chicken stock, 1 cup cheddar cheese, mozzarella cheese, cream cheese and garlic in a medium sauce pan over medium-low heat. Stir frequently.
Once the broccoli is done, top with cubed ham. Pour cheese sauce over top and mix everything together.
Sprinkle remaining 1 cup of cheddar cheese over top.
Bake for an additional 15 minutes.


Net Carbs per serving – 5.25g

peaceloveandlowcarb.com/three
-cheese-h
am-and-broccoli-casserole-low
-carb
-gluten-free/

Edited by: GRLTAZ at: 11/4/2018 (09:38)

Candied pecans/ nuts

1/2 C brown sugar swerve, or sukrin
1/4 tsp cinnamon
1/4 tsp salt
2 TBSP water or half and half water/ butter
1 C nuts of choice

Cook all ingredients but nuts over med heat til boiling, Add nuts and stir to coat evenly. Cook down a bit more being careful not to burn nuts, then pour onto parchment paper and refrigerate. Break up into pieces once hard. Measure your own serving sizes based on your carb intake. All the carbs are in the nuts.

Low Carb Peanut Butter Hero Cookies

2 cups of creamy peanut butter
1 1/2 cups granulated sweetener (I used Sukrin gold brown sugar sub)
1 teaspoon of baking powder
2 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
1/4 cup Sukrin fiber syrup gold (optional but adds crisp to cookie)

Mix peanut butter and sweetener. Add remaining ingredients and mix well. Roll into 1 inch diameter balls and press into cookies. You can drag a fork across the top to make a crisscross pattern.

Bake at 350 degrees for 9 to 10 minutes. Don't over bake. Cookies will be chew when first out of the oven. Let cool on a baking rack to let cookies become crisp. Store in the refrigerator.

Slimming World Potato Salad ( for 4 servings )
~~~~~~~~~~~~~~~~~~~~~

Ingredients
~~~~~~~~~
450g (1lb) of baby potatoes, halved (I used yellow fleshed)
olive oil spray
3 hard boiled eggs, peeled and quartered
1 cup of fat free cottage cheese
1/2 small red onion, sliced
2 spring onions, chopped
juice of half a lemon
1 tbs of sukrin:1 (or other sweetener of choice)
1/2 tsp of salt
1/2 tsp of mustard powder
1/4 tsp of onion powder
1/4 tsp of garlic powder
1/4 tsp of dill
1/4 tsp of black pepper
pinch of paprika
fresh chives

Instructions
~~~~~~~~~
Cut the potatoes in half and add to a saucepan of salted water, bring to the boil and simmer until tender.
You want them to still have a slight bite to them.
Drain the water, and set aside to cool.
Add the cottage cheese to a blender and blend till smooth (can use a tall jar and immersion stick blender)
Add the cottage cheese to a large bowl, add the lemon juice, sukrin, salt, mustard powder, garlic powder, onion,
dill and black pepper and whisk to combine.
Spray the potatoes with olive oil spray and then add the potatoes (peel if you don't like the skins,
I like to leave them on), chopped boiled egg, onion and spring onions in the cottage cheese mix and toss all
together.
Season with more salt and black pepper if needed.
Sprinkle with a little paprika and some chopped chives.
Enjoy

Syn Free Potato Salad
yield 4 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
Extra Easy - syn free per serving
Green/Vegetarian - syn free per serving
WW Smart Points - 3

Nutrition Facts
Serving Size 1 serving

Amount Per Serving
Calories 147
Total Fat 3.6 g
Saturated Fat 1.2 g
Cholesterol 142 mg
Sodium 557 mg
Total Carbohydrates 14.5 g
Dietary Fiber 5 g
Sugars 3.5 g
Protein 13.9 g

Edited by: HOLDINGMYOWN at: 7/31/2018 (20:46)

www.primaverakitchen.com/crea
my-parmes
an-shrimp-skillet/

This was awesome, easy and fast ! Only 1 pan. I used large shrimp precooked from Sams and added 3/4C fresh mushrooms, couple dashes of hot pepper. I like spicy.

Original recipe:
Cal 355.7
Fat 26.8
chol 281.3
Sodium 809.9
Potassium 113.7
Carb 4.4
Fiber 1.1
Sugar 2.5
Pro 26.5

My addition added 2 calories, pot 141.2, carb 4.7,

1 minute keto tortilla. Good and easy. www.youtube.com/watch?v=_IUm
7GXNQK8

I think this was posted before but here we go again. Keto bread

recipes.sparkpeople.com/reci
pe-detail.
asp?recipe=3332828

Fat bomb salted caramel cheesecake bites

Nutritional Info
Servings Per Recipe: 18
Amount Per Serving
Calories: 75.0
Total Fat: 7.0 g
Cholesterol: 19.8 mg
Sodium: 77.4 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.2 g
Protein: 2.4 g

Ingredients

8 tbsp Cream, Land O Lakes Heavy Whipping Cream
1 serving isopure whey protein isolate unflav 1/3c= 1 scoop
2 TBSP swerve, sukrin or sucralose 20-30 gtts
6 oz Cream Cheese
1 tbsp Torani Sugar Free Caramel Flavoring Syrup
1 tsp Vanilla extract, imitation, alcohol
0.18 tsp Xanthan Gum (by SRHAMM)
0.25 tsp Salt
0.33 cup, chopped Walnuts


Directions

Combine HWC, protein powder, sweetner. blend or whisk until smooth. Blend or whisk rest then sprinkle xanthan gum. mix 30 sec. scoop 18 servings, sprinkle with sea salt and freeze. Store freezer 1 month

Serving Size: 18

Almost forgot, I use different flavored syrups and sometimes walnuts instead of almonds. I blend it in my ninja wannabe mixer and done !

Edited by: GRLTAZ at: 1/17/2018 (09:52)

Grandma's Boiled Fruit Cake

Combine in saucepan:

2 cups raisins
2 cups white sugar
2 cups water
2 Tablespoons fat (shortening or butter)
2 tsp cinnamon
3 Tablespoons molasses
Candied Fruit (optional)
1 cup chopped walnuts

Boil mixture for 5 minutes. Let cool

After cooling, add:

3 cups of flour
2 tsp baking soda
1/2 tsp salt

Pour in greased pans (either 1 tube pan or 2 loaf pans)

Bake at 350 degrees for around 50 minutes

This cake is also known as Poor Man's Cake, Boiled Raisin Cake or War Cake. It doesn't require any eggs. By mixing in candied fruit and nuts it is a wonderful treat at Christmas time. - at least my family prefers it that way!

Soul bread with a real yeast flavor. I did not make 2 loaves since it was too small once cooked.


www.youtube.com/watch?v=IUsFqRELdqQ

One minute cheesecake from ditchcarbs.com

2 oz softened cream cheese
2 Tbsp heavy cream
1 egg
1/2 tsp lemon juice
1/4 tsp vanilla
2- 4 Tbsp sugar substitute

Combine all ingredients in a 1.5 cup microwave safe bowl and whisk until smooth. Place in microwave and cook on high 90 seconds, stirring every 30 seconds to remix ingredients. Refrigerate until ready to serve. Add any toppings desired.

1 cup serving: 300 cals, 27.6 gm fat, 2.5 gm carb, 2.5 gm net carb, 11gm protein. Any toppings need added separately to stats.

DIRTY RICE ( that's what they call it LOL...but it is far from dirty ...it is delish~)

So here is the recipe....this is for one person ...Increase rice/minced beef ( hamburger ) bacon etc....as needed for larger recipes...

DIRTY RICE

50 g Rice
100 g Minced Beef
1 Bacon Medallions
Use veggies to your own amount
Red Pepper
Yellow Pepper
Green Pepper
Onion
Carrots
Mushrooms
spring onions

1/2 Beef Stock Pot
50 ml Boiling Water

2 tsp Cajun Seasoning ( I added more after tasting )
1 Bay Leaf ( I skipped this )
1 dash Worcestershire Sauce
( I gave a 3 or 4 of dashes )

Low Calorie Spray for frying pan
1/2 Chicken Stock Cube

INSTRUCTIONS
Cook the rice according to the packet instructions, adding a Bayleaf and chicken stock cube to the water before cooking.
Set the rice aside once cooked.

Add the stock pot to 50ml of boiling water and set aside (this isn't the water that you cook the rice in -
this is separate)
Spray a frying pan with Low Cal Spray, then cook the mince, onions and bacon until brown
Add the carrots, mushrooms, peppers, stock. Cook until the peppers/carrots start to soften
Add the cajun seasoning and Worcestershire sauce and stir
Add the cooked rice and spring onion and stir until all the rice is coated
Taste and add some more Cajun seasoning if it's not spicy enough




Edited by: HOLDINGMYOWN at: 10/22/2017 (23:33)

TC - yes, I have seen people use hamburger flattened as a crust.

I suppose you could do this with a hamburger patty also and that could be the crust ? Sounds good. TC

Low Carb Pizza Casserole

4 oz ground beef
onion
green peppers
mushrooms

Saute until done then add
2 tbsp pizza sauce (look for the lowest carb you can find)

Layer half the meat mixture into an individual ovenproof pan

Then put a layer of pepperoni (1/2 serving) and cheese (1/4 cup) on top. Put remaining meat mixture in pan and top again with more pepperoni (the rest of the serving) and cheese (another 1/4 cup). I finished it off by topping it with some olives. Bake about 20-30 minutes at 350 degrees until cheese is bubbly.

It was so good! 618 Calories but only 5 net carbs. It is so filling that it was worth every calorie! I adjusted my evening meal with lighter calorie options!

For those of us that like a drink occasionally.

Low Carb Vodka Chata Drink







Prep time

2 mins


Cook time

1 min


Total time

3 mins



This low carb vodka chata is a delicious drink similar to Rum Chata. It uses vodka and low carb ingredients for a tasty winter drink.


Author: Denise Wright (MyLifeCookbook.com)

Serves: 1


Ingredients
•1 oz middle shelf vodka (more if you prefer)
•½ cup of almond milk (I use Silk Unsweetened Almond for less carbs)
•2 Tablespoon heavy cream
•¼ teaspoon vanilla
•¼ teaspoon cinnamon
•¼ teaspoon fresh grated nutmeg
•vanilla stevia to taste (or sweetener of your choice)


Instructions
1.Add all ingredients to a blender and mix on high for a few seconds.
2.Serve over ice.
3.Sip and enjoy!
4.cals 190 / 13.5g fat / 1.3g carbs / 0.7g fiber / 0.6g protein - 0.6 net carbs

Eileen I have seen oopsie recipe but haven't tried them That will be on my list to try when we get home.

The crust recipe I posted below makes excellent pizza crust and depending on how thick you make it I have sliced some in half and used as bread for sandwiches and also as garlic bread. The last time I made it I added several spices (Italian seasoning etc) and that made it even better.

Eileen - Ruthann made Oopsie Bread when we visited her in Yuma. We made tuna sandwiches and it was good! I have to be honest and admit that I have yet to make them. Your recipe is a good reminder to do that soon.

As I was reading, one of our SP friends posted a note about OOpsie bread and it being very low carb. I had never heard of it but found it right away. I am sharing it here. Some of you may know about it. I didn't. Good to use as a hamburger bun. They recipe I was reading used the big flat mushroom, baked or grilled as a bun but very juicy.


OOpsie bun


SERVINGS-6

3 large eggs
1 g Splenda granular (1 packet)
1 dash salt
1 pinch cream of tartar
3 ounces cream cheese (Do not soften!)

Directions
Preheat oven to 300°F.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks.
Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds.
Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly).
Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Store them in a bread sack or a ziplock bag to keep them from drying out.
Makes 6 @ about 85 calories a piece, >1 carb per.

Edited by: JAMER123 at: 3/30/2017 (23:15)

Cauliflower Pizza Crust



Author: Rachel Farnsworth
Ingredients
1 medium head cauliflower
2 eggs
1 tsp. dried basil
½ tsp. dried oregano
2 cloves garlic, minced
¼ cup shredded parmesan
¼ cup shredded mozzarella
+Desired Toppings and Cheese
Get Ingredients
Instructions
Preheat a pizza stone (if you have it) in an oven at 500 degrees.
Cut the cauliflower into florets. Rice the cauliflower in a
food processor
by putting it in with an S blade and pulsing until the cauliflower resembles rice. If you have a smaller food processor you may need to do this in batches.
Transfer the riced cauliflower to a microwave safe bowl. Cover with a paper towel and microwave for 2 to 3 minutes.
Carefully overturn the bowl onto the center of a clean tea-towel or thin dish towel. Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as you can.
Transfer the drained cauliflower to a mixing bowl. Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella. Smash it into a dough ball.
Carefully roll out the dough on parchment paper. Roll out into a thin dough, using your hands to shape as necessary.
Transfer the pizza (with parchment paper) onto the preheated pizza stone, or bake on a baking sheet if you do not have a stone. Bake for about 10 minutes. Remove from oven and add desired toppings.
Bake an additional 7 to 10 minutes until lightly browned.

VEGAN CASHEW FROSTING

PREP TIME
15 mins
TOTAL TIME
15 mins

This delicious vegan cashew frosting is super healthy and so simple and easy to make. You can use it to make cakes, cupcakes or any desserts you want.

Serves: 12

INGREDIENTS
1 and ⅓ cups unsalted, raw cashews (200 g)
½ cup almond milk (125 ml)
2 tbsp agave syrup
¼ tsp cinnamon powder
½ vanilla bean, scraped (optional)
INSTRUCTIONS
Soak the cashews for at least 4 hours, better overnight.
Drain and wash the cashews and place them in a blender with the rest of the ingredients.
Blend until smooth. Add more milk if needed.
Store it in a sealed container in the fridge for up to 4 days.
NUTRITION INFORMATION
Serving size: 1/12 of the recipe Calories: 102 Fat: 7.4 g Saturated fat: 1.3 g Carbohydrates: 6.9 g Sugar: 2.6 g Sodium: 9.2 mg Fiber: 0.7 g Protein: 3.1 g

I FOUND THIS ON FB IN MY LOW CARB GROUP UNDER SOMEONE'S COMMENTS AND SAVED THE PORTION I WANTED. SORRY NO OTHER INFORMATION WAS SAVED.

Crust: 16 Carbs total for entire recipe crust only
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet
Instructions:
-put mozzarella & cream cheese in a medium size microwaveable bowl

After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg & almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking for a total 12-14 min, or until slightly brown on top.
It should look like this:

Here is what I do for the toppings:
[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]
Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.
Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!
Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.

From: cut the wheat.com & cooking keto with kristie


Premium Vanilla Frozen Custard


Makes about 8 half cup servings. 1g net carb per serving.

Ingredients
•2 1/4 C whipping cream
•5 egg yolks
•3/4 C + 2T Swerve (or your choice of granulated sweetener)
•2 1/2 tsp. vanilla extract (be careful-- do NOT use an extract with propylene glycol in it!)
•1/2 tsp. salt

Instructions
1.In a large sauce pan, whisk together egg yolk, sweetener, salt and vanilla until smooth and creamy.
2.Pour in cream and whisk over very low (setting 2) heat for about 10 minutes. Do not stop whisking, and do not allow the mixture to become too hot. It should be just warm when it's done-- nothing hotter.
3.Pour mixture through a wire strainer (to catch any cooked chunks of yolk, if there are any) into a lidded container. Refrigerate at least four hours or until cold.
4.Pour custard mixture into your ice cream maker according to your machine's directions. Turn on and churn for 20-50 minutes, or until it is the consistency of thick soft serve ice cream and has nearly doubled in height inside the machine. (My Cuisinart machine took 25 minutes to achieve this consistency.)
5.Eat the custard in its current state, or choose to cure it in the freezer. To do so, scoop the custard into a lidded container and freeze it overnight.
6.The custard may be a bit harder to scoop than traditional custard once it has been cured. To soften it, let it sit at room temperature for five to ten minutes before scooping.

For mint chocolate chip ice cream
Add: 2 drops food grade peppermint oil at end of cooking custard, then add chopped dark chocolate 1.5 ounces at end of freezing ice cream. I used Watkins oil so added 6 drops of oil and Mike said it could be a little more peppermint-y but I thought it was great. I also used lilly's dark chocolate chips

8 servings= 381 cal, 33.8 fat, 17.1 pro, 4.4 carb, 2.4 fiber so 2.4 net carbs per serving.


www.youtube.com/watch?v=pcCR
5Tnrtro

Found these no oatmeal recipes on a keto site but I forgot which one and am anxious to try. I love oatmeal and have never tried hemp seeds.


Keto Oatmeal

You can substitute heavy whipping cream, coconut milk, and almond into any recipe. Generally you will need 75% as much almond milk as you need coconut milk or heavy cream. It's recommended to use chia seeds whenever almond milk is used to create a thicker consistency.

Servings Prep Time
1serving 2minutes

Passive Time
12hours
Ingredients

Pumpkin Pie

◾3 tbsp Hemp HeartsWe Use This!
◾1tbsp Pumpkin PureeWe Use This!
◾1/2tsp Pumpkin Pie SpiceWe use this!
◾1tsp Chia SeedsWe use this!
◾2drops Liquid SteviaWe use this!
◾3tbsp Almond MilkWe use this!



Almond Joy

◾3tbsp Hemp HeartsWe Use This!
◾1/2tbsp Chopped AlmondsWe use this!
◾1/2tbsp Lily's Chocolate ChipsWe use this!
◾1/2tbsp Shredded CoconutWe use this!
◾1/4cup Coconut MilkWe use this!
◾1drop Liquid SteviaWe use this!



Double Chocolate

◾3tbsp Hemp HeartsWe Use This!
◾1tbsp cocoa powderWe use this!
◾1/2tbsp Lily's Chocolate ChipsWe use this!
◾1/4tsp Pink Sea SaltAdd prior to eating
◾1/4cup Heavy Whipping Cream
◾1tsp Chia SeedsWe use this!
◾2drops Liquid SteviaWe use this!



Maple Walnut

◾3tbsp Hemp HeartsWe Use This!
◾1tbsp chopped walnutsWe use this!
◾1/2tbsp sugar free maple syrupWe use this!
◾1/2tsp CinnamonWe use this!
◾3tbsp Almond MilkWe use this!
◾1tsp Chia SeedsWe use this!



Peanut Butter

◾3tbsp Hemp HeartsWe Use This!
◾1tbsp Peanut ButterWe Use This!
◾1tsp Chia SeedsWe use this!
◾1drop Liquid SteviaWe use this!
◾3tbsp Almond MilkWe use this!



Broats

◾3tbsp Hemp HeartsWe Use This!
◾1tbsp Protein PowderWe use this!
◾1tsp Chia SeedsWe use this!
◾1/4cup Heavy Whipping Cream



Turmeric Vanilla

◾3tbsp Hemp HeartsWe Use This!
◾1/4cup Coconut MilkWe use this!
◾1tsp Chia SeedsWe use this!
◾1/2tsp tumeric powderWe use this!
◾1/2tsp Vanilla ExtractWe use this!
◾2drops Liquid SteviaWe use this!



Instructions









1. Add all ingredients to a bowl or mason jar. Mix together thoroughly.



2. Place in the refrigerator over night, or a minimum of 4 hours. Open the next day and enjoy!

Cheddar Yay! Cauliflower Biscuits

1/6th of recipe (1 biscuit): 133 calories, 3.5g total fat (2g sat fat), 353mg sodium, 18g carbs,
3g fiber, 1.5g sugars, 8.5g protein

SmartPoints® value 4*

Prep: 10 minutes
Cook: 15 minutes
Cool: 10 minutes

Ingredients:
1 cup roughly chopped cauliflower (or 3/4 cup cauliflower rice)
1 cup whole-wheat flour
3/4 cup fat-free plain Greek yogurt
1/2 cup shredded reduced-fat cheddar cheese
1 tbsp. whipped butter, room temperature
2 tsp. baking powder
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. salt
Dash cayenne pepper
Dash paprika

Directions:
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.

Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.
(Even if you begin with cauliflower rice, don’t skip this step!)

Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes.
Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.

Transfer to a fine-mesh strainer to drain. Let cool for about 10 minutes.

Using a clean dish towel (or paper towels), firmly press out as much liquid as possible.

Return cauliflower crumbs to the large bowl. Add remaining ingredients, and thoroughly mix.

Evenly form into 6 mounds (about 1/3 cup each), and place on the baking sheet, evenly spaced.

Bake until tops are golden brown and insides are cooked through, about 10 minutes.

MAKES 6 SERVINGS

MY GO TO~~BRUNCH

1 cup of Egg Beaters ( 120 calories )
4 slices of Low Fat Ham ( 50 calories )
2 Tablespoons of Bacon Bits ( 50 calories )
Broccli and carrot strips pulsed fine
Cut up spring onion
2 slices of FF cheese slices ( 60 calories )
1.5 cups of fresh spinach

Spray pan with FF spray...and keep stirring as you continue here...
Add Pulsed carrot and broccoli...
Add Cut up ham ( fine )....
Add bacon bits...
Add spring onion...
Add Egg Beaters....keep stirring till cooked well....
Add cheese broken up over the egg mixture...
Add spinach...
Keep stirring till spinach wilts~~
ENJOY!! for a total of 280 calories!!

Spaghetti Squash Chicken Boats ( OR NOT ...LOL ...you'll get it in a few minutes )

Spaghetti Squash Topping

Mix Together...

chopped onion ( I sometimes saute the onions first....because I am not fussed with raw onion )
2 tsp garlic powder
1 TBSP Taco Seasoning ( more or less to your taste )
14 Oz. Enchilda Sauce ( more or less as you need )
1/2 cup corn kernals ( more or less to your own liking )
Chopped Red Peppers ( as much as desired ) ( Sometimes I saute the peppers with the onions first)
Add cooked chopped chicken ( I usually use the rotissere ones~~ but you can use whatever you want even cooked beef or pork )

Cut Squash in half~~ Remove seeds~~Place cut side down on cooking sheet ( I just use the tin ones )
Cook @ 400 F for about 30 to 40 minutes ( depends on size of course )

Once cooked....drag a fork through the strands of squash till they are all loosened~~
Top squash with the above mixture....add whatever cheese you want to the top....
Broil till cheese melts to your liking.....ENJOY

PS~~I usually just fork out the squash strands to my plate....top with the chicken enchilada mixture and TexMex cheese and micro to melt the cheese ....as I find the *boats* wiggle around too much....HAHAHA

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I cannot always find the enchilada sauce in the store but here is what I use tweaked for things like FF etc...( I do not use oil~~and I do not use real chipotle chili peppers...just use the chili pwd...)

Enchilada Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4cups

A quick and easy homemade enchilada sauce.
ingredients
1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
1 chipotle chili in adobo (or to taste)
1 teaspoon oregano
salt and pepper to taste

directions
1.Heat the oil in a pan over medium heat.
2.Add the onion and saute until tender, about 5-7 minutes.
3.Add the garlic and cumin and saute until fragrant, about a minute.
4.Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
5.Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Nutrition Facts (per cup): Calories 75, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 21mg, Carbs 10g (Fiber 2g, Sugars 5g), Protein 1g





Edited by: HOLDINGMYOWN at: 2/5/2017 (15:41)

Stolen / borrowed? from all day I dream about food website. I imagine you can sub any 1:1 sweetener or sugar if that is what you use. I made mine in an 88 inch pan and had 9 servings. I used sukrin sweetener because that is what I had on hand. I also used 1 T brown sugar sukrin on top instead of the reg sweetener and probably double of cinnamon. I really love cinnamon. .


Snickerdoodle Skillet Cookie

Yield: 1 10-inch cookie

Serving Size: 1/8th of cookie




Snickerdoodle Skillet Cookie


This is it! The end-all, be-all, best low carb dessert ever. This grain-free Snickerdoodle Skillet Cookie will delight your taste buds.

Ingredients

Cookie:
2 cups Super Fine almond flour
1/2 cup Swerve, Granular
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, melted
1 large egg
1/2 tsp vanilla extract

Cinnamon Topping:
1 tbsp Swerve, Granular
3/4 tsp cinnamon


Instructions
1.Preheat the oven to 325F and grease a 10-inch oven proof skillet (cast iron is best).
2.In a large bowl, whisk together the almond flour, sweetener, cream of tartar, baking soda, cinnamon, and salt. Stir in the butter, egg, and vanilla extract until well combined.
3.Spread the dough in the prepared skillet and smooth the top. Bake 22 to 25 minutes, until the cookie is set around the edges and just barely set in the center. Remove and let cool 10 minutes before serving.

Topping:
4.In a small bowl, whisk together the sweetener and cinnamon. Sprinkle over the cookie. To serve, scoop the cookie out by the spoonful or cut into slices when it's completely cool.
5.Top with low carb vanilla ice cream or lightly sweetened whipped cream.

Notes


Serves 8. Each serving has 3.41g NET CARBS.

Food energy: 269kcal Total fat: 24.70g Calories from fat: 222 Cholesterol: 30mg Carbohydrate: 6.63g Total dietary fiber: 3.22g Protein: 6.59g



Thanks PJ ! I made the chicken spinach mushroom recipe and loved it !!

Found this one on fb and fixed it yesterday. Delicious.

Chicken, Spinach and Mushroom Low-Carb Oven Dish


Description
Make this low carb dish for your family. It has chicken, mushrooms, spinach, cheese and wonderful flavors everyone will enjoy.

Ingredients
6 thinly sliced chicken breasts
1 container green onion cream cheese, softened
1/4 c. olive oil
1/2 c. chicken stock/broth
1 large pkg. sliced mushrooms, wiped off
1 small bag fresh baby spinach
Herb and Garlic Seasoning, to taste
freshly ground black pepper, to taste
salt, to taste
8 oz. Mozzarella cheese, shredded

Directions
Preheat oven to 375 degrees.

Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry.

In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top.

In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture.

Cover with foil, but do not seal or crimp sides.

Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven.

Cool 10 minutes; serve.

Prep Time
15 minutes

Cook Time
50-55 minutes

Cheese Burger Crustless Quiche

3 slice(s)crisp cooked bacon

1tsp olive oil

half a medium onion

1/2 lb cooked 95% lean ground beef

3 Tbsp ketchup

1 Tbsp Worcestershire sauce

6 egg(s)

1/2 cup(s)fat free skim milk

1/2 tsp kosher salt

1/2 tsp Black Pepper, Ground

1/2 tsp dry mustard

1cup(s)shredded cheddar cheese

Instructions

oven 450 ...coat a 9 inch glass pie plate with oil

heat the oil and in skillet over med heat..add chopped onion and pinch of salt and pepper and saute

add ground beef and cook fully ...brown and break it up as it cooks. Drain off grease

remove from heat and stir in ketchup and worchester sauce.

transfer meat to pie plate top with bacon and cheese

whisk eggs, milk, salt/pepper, dry mustard and pour over the meat

bake 35-40 minutes or eggs cook though

Notes
if six servings...8 sp...if 4 ...12sp

thinking 1400 calories for the whole thing

OMG great sex kind of good... LOL !!

Brownie chocolate chip cheesecake low carb

Nutrition Info
Calories: 318.5
Fat: 31.2g
Carbohydrates: 6.3g
Protein: 7.6g

Ingredients
0.5 cup Butter, salted
2 square (1 oz) Baking chocolate, unsweetened, squares
1/2 serving Bob's Red Mill Almond Flour
1/4 cup hyvee baking cocoa
2 large Egg, fresh, whole, raw
3/4 cup/36 tsp Swerve granular natural sweetener
0.25 tsp Vanilla extract, imitation, alcohol
0.25 cup, chopped Walnuts
16 oz Cream Cheese (1 lb)
2 large Egg, fresh, whole, raw
1/2 cup/ 24 tsp Swerve granular natural sweetener
1/4 cup or 4 tbsp Cream, Land O Lakes Heavy Whipping Cream
0.5 tsp Vanilla extract, imitation, alcohol
1/4 cup lilly's SF dk choc baking chips 60 = 14 gm 9 carb/ 2NC
(1/4 cup chips approx. 50 gm carbs so calculated carbs may be slightly below stated in recipe)

Directions
oven 325 degrees. butter spring form pan. wrap bottom in foil. Microwave butter and chocolate squares in 30 sec intervals until smooth and melted. Stir every 30 sec.
In a small bowl mix almond flour, cocoa and pinch of salt if desired.
In a large bowl beat 2 eggs, vanilla and swerve or other sweetener. Add flour mixture, chocolate mixture until smooth. stir in nuts. Spread in pan, bake 15-20 min until baked at edges but soft in middle, then cool 15 minutes.

Reduce oven to 300 degrees for filling. beat cream cheese, then add rest of ingredients, pour over crust and bake 35-45 minutes on cookie sheet until center just barely jiggles. cool. run a knife around edge, remove side of pan, cover with plastic and put in fridge 3 hours minimum.

Serving Size: 1/12

Number of Servings: 12

Tonight I made an Uncrust Pizza that was so good!

In a 3x5 dish, I crumbled 2 sausage patties
Then 1/2 slice of onion diced
2 Tbsp green pepper
2 Tbsp red pepper
5 Olives w/pimentos

Then I topped it with 1/2 cup shredded cheddar
and 1/2 serving of pepperoni (7 slices cut in half)

Then I microwaved it for 2 minutes.

It totaled 485 calories so not low cal but only 6 Net Carbs so totally worth it for my dinner.

I don't know that it's extremely healthy but Tammy wanted me to post my Cranberry Bread recipe.

Dry Ingredients:
2 cups flour
1/2 tsp. salt
1/2 tsp. soda
1 1/2 tsp. baking powder
1 cup sugar

Wet Ingredients:
1 egg
1/2 cup orange juice
2 Tbsp. melted butter
2 Tbsp hot water
1/2 cup chopped cranberries
1/4 cup grated orange rind
1/2 cup chopped walnuts (optional)

Sift dry ingredients and set aside.
Beat egg, combine with orange juice, butter and water. Add liquid to dry ingredients all at once and stir until just blended Add nuts, cranberries, and orange rind. Pour batter into greased and floured loaf pan. Bake for 1 hr and 10 minutes at 325 degrees. Best if aged 24 hrs in refrigerator. It keeps quite awhile in the refrigerator.

Skillet chicken Florentine

olive oil
2-3 chicken breasts
1 package 10 oz frozen spinach or 6 cups fresh cooked down
2 cloves garlic crushed
1/4 cup HWC heavy cream
1/4 Cup parmesan cheese grated

warm olive oil and cook breasts over medium heat until golden brown each side. remove from skillet.

Add a couple more TBSP oil, spinach garlic and stir 2-3 minutes. Add in HWC and cheese, spread evenly over bottom of skillet. Place chicken on top. Turn heat to low and cook another 15 minutes, simmering.

Serve chicken with spinach on top.

3 servings
5 gm carbs
3 gm fiber
33 gm protein
2 net carbs

SF black bottom cupcakes

Nutrition Info
Calories: 270.7
Fat: 26.3g
Carbohydrates: 24.6g
Protein: 5.7g

Ingredients
0.75 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 tbsp Bragg Apple Cider Vinegar
2 Cups Bob's Red Mill Almond Flour - per 1/4 Cup
3/4 Cup oat fiber life source
1/4 Cup Bob's Red Mill Coconut Flour
3/4 Cup Baking cocoa (hannaford) 1 TBS
0.25 tsp coffee, instant, decaf, folgers, 1tsp
0.5 tsp Baking Soda
1.5 tsp Baking Powder
0.5 tsp Salt
1 small bag 250gm Sukrin: 1 (5 carbs/ 5 sugar alcohol = 0 NC) 1tsp=5gm
1 tbsp Vanilla Extract
7 large Egg, fresh, whole, raw
1 cup Butter, unsalted
5 serving splenda zero liquid 1 squirt= 1/16 tsp/ 0.25 ml
1/4 egg white

6 serving splenda zero liquid 1 squirt= 1/16 tsp/ 0.25 ml (sweetner to equal 1/3 cup sugar)
8 oz Cream Cheese
32 serving lilly's SF dk choc baking chips 60 = 14 gm 9 carb/ 2NC
1 large Egg, fresh, whole, raw

Directions
First, add apple cider vinegar to the heavy cream and set aside. Mix all dry ingredients really well and set aside. In another bowl, mix eggs, vanilla, and melted butter. Add wet ingredients and heavy cream mixture to dry ingredients and mix with a hand mixer. Mix cream cheese, egg, chocolate chips and Splenda/ sweetner of choice.
Pour batter into your choice of cake pans. Put 1 TBSP cream cheese mixture into middle of each cupcake. Bake 350 degrees for 20-25 minutes.

You can use 8 inch round cake pans, a bundt pan, muffin tins, or even a 9” by 13” baking dish. For the three 8 inch round cake pans I used, we baked it for about 16 minutes. Press lightly on the center of the cake to see it it’s done. I should be fairly firm to the touch. Do not over cook.

Serving Size: 1 cupcake

Number of Servings: 24 or more



Edited by: GRLTAZ at: 11/7/2016 (09:58)

San Diego Chicken

8 ounce can tomato sauce
1 tablespoon lemon juice
1 tablespoon lime juice
1/8 teaspoon lemon extract
1/2 teaspoon orange extract
3 tablespoons Splenda
3 tablespoons white wine vinegar (if you don't have any on hand, I'm sure pple cider vinegar would taste fine - different, but fine.)
2 cloves garlic, crushed
1 teaspoon Italian Seasoning
1 teaspoon hot sauce
3 pounds cut up chicken

Mix together everything but the chicken pieces. Place the chicken pieces in a large zipper-lock bag, and pour the tomato sauce mixture over it. Seal the bag, pressing out the air as you go, and turn to coat all the chicken pieces. Let your chicken marinate for at least a few hours, and I'm betting a day wouldn't hurt a bit.

When you're ready to cook: Get your grill ready - I use a charcoal grill, and waited till my coals were covered with white ash. If you have a gas grill, you know your unit better than I; set is as you do for chicken. Pull your chicken out of the marinade, and pour the marinade out of the bag, into a saucepan. Go throw your chicken on the grill, bone side down, close the lid, and set a timer for 13-15 minutes.

While the chicken is grilling, put that pan of marinade over a low burner, and let it come to a simmer. You're going to simmer it for a good five minutes, thus killing all those raw chicken germs, and making it safe to use as a finishing sauce. Now go check your chicken for flare-ups - I keep a squeeze bottle of water by the grill to keep these at bay. You want your chicken cooked, not charred!

Timer gone "ding"? Turn your chicken, using a pair of tongs. Set your timer for another 13-15 minutes. When time's up, turn it skin side up again, and pierce a piece to the bone, to make sure all the juices are running clear. If there's any pink in the juices let your chicken cook another few minutes.

When it's done, serve each piece with a little of that marinade you simmered spooned over the top. Enjoy!

6 servings, each with 5 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 4 grams. 29 grams of protein.


Tuscan Soup

This Italian-style soup somehow manages to be delicate and substantial at the same time. Really addictive.

16 ounces hot Italian sausage in links
2 quarts chicken broth
1 cup heavy cream
1/2 head cauliflower, sliced 1/4" thick
6 cups chopped kale
1/2 teaspoon red pepper flakes
2 cloves garlic, crushed

First saute the sausage until done. Remove from your skillet, and let it cool a little while you...

Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat.

While that's heating, cut your cauliflower into 1/4" chunks. Chop the kale, too. Add both the vegetables to the soup.

Okay, your sausage is cool enough to handle! Slice it on the diagonal, about 1/2" thick. I like to cut each slice in half, too, to make more bites of sausage, but that's not essential. Put the sliced sausage in the soup, too.

Stir in the red pepper flakes and the garlic. Turn the burner to lowest heat, and let the whole thing simmer for an hour, stirring now and then.

6 servings, each with 487 Calories; 41g Fat; 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8 grams usable carb.

If you prefer, you can use half-and-half instead of the cream. Your soup will then have 402 calories per serving, with 11 grams of carb, 2 grams of fiber, and 9 grams of usable carb



Tequila-Lime Chicken Skillet

I came up with this recipe when I bought some terrific tequila-lime flavored chicken sausage at Sahara Mart, the local health/gourmet/international food store. It was so good, I had to come up with this version using ground chicken for all of you who may not be lucky enough to have access to specialty sausages.

1 pound ground chicken
1 medium onion
1/2 head cauliflower
1 tablespoon oil
1 cup canned tomatoes with green chiles, drained
1/2 cup canned black soy beans, drained
OR 1/2 cup canned black beans, drained
3 tablespoons tequila
3 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 teaspoon hot sauce
salt and pepper, to taste
1/2 cup chopped fresh cilantro
1 California avocado, diced
1 teaspoon minced garlic

Whack your onion into a few big chunks, peel 'em, and throw 'em in your food processor with the S-blade in place. Pulse until the onion is chopped to a medium consistency. Place your big, heavy skillet over medium-high heat, add the oil, then throw in the chicken and chopped onion. Break up the chicken a little, then leave it to saute while you

Swap the S-blade for the shredding blade in your food processor. Run the half-head of cauliflower through, and put the resulting cauli-rice in a microwaveable casserole with a lid. Add a couple of tablespoons of water, cover, put in the microwave and set it on full power for seven minutes.

Okay, that's under control. Go stir your chicken and onions, breaking up the chicken some more. Open your cans and measure out your tomatoes and beans, and have them standing by. Chop your cilantro and peel, seed, and dice your avocado.

When most of the pink is gone from your chicken, stir in the tequila, lime juice, cumin, hot sauce, and garlic. Keep stirring until the pink is gone. Now stir in your tomatoes and beans.

By now your cauli-rice is done! Grab it out of the microwave and drain it. Dump it in the skillet with everything else, and stir it all together really well. Salt and pepper the whole thing to taste. Stir in the cilantro. Now portion the mixture into bowls or onto plates, top each serving with a third of the avocado, and serve.

With black soy beans:

5 Servings: 361 Calories; 18g Fat; 32g Protein; 13g Carbohydrate; 5g Fiber; 8g usable carbs.

With regular black beans:

5 Servings: 350 Calories; 17g Fat; 31g Protein; 13g Carbohydrate; 4g Fiber; 9g usable carbs


Broccoli Ham & Cheese Soup

3 cups of steamed broccoli (chopped into bite size pieces)
4 ounces of cream cheese (softened)
3/4 cup heavy whipping cream
1 1/2 cups water
1 chicken bouillon cube, or 1 teaspoon chicken bouillon granules or concentrate
pepper to taste
1/2 cup sliced mushrooms
1/2 cup of chopped, cooked ham
4 ounces shredded cheddar cheese

First, of course, you'll steam your broccoli - you can steam a whole head and chop it up, or you can buy frozen broccoli "cuts," and use 3 cups of them.

Combine 1 cup of the broccoli, the cream cheese, heavy cream, and 1/4 cup water in your food processor, with the S-blade in place. Process until smooth. Transfer mixture to a large saucepan. Add bouillon, pepper, the rest of the broccoli, the mushrooms, the ham and the rest of water. Simmer over medium heat until the mushrooms are soft. Add cheddar and stir until melted, then serve.

Makes 6 servings, each with: 279 Calories; 25g Fat; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g usable carbs.

RECIPE #2 Slow Cooker Banana Bread Oatmeal
Do you ever make breakfast in your crockpot? Now you will!
Whoever said, “Life is short. Eat dessert first,” probably meant first thing in the morning. Right? Hmm. While birthday cake for breakfast might sound like the stuff of dreams, it certainly won’t help you fit into your skinny jeans. And crashing out by 10 am because you haven’t had any protein or fiber is definitely more of a nightmare.
Luckily, with this Slow Cooker Banana Bread Oatmeal, breakfast can taste like dessert while still being a wholesome and nutritious way to fuel your day. It’s got all of the flavor of a luscious slice of banana bread, without the oily fat (or the extra smear of butter on top). Cinnamon, nutmeg, and three whole bananas give it authentic “baked-in” taste. Ground flax seeds give it extra nuttiness and a boost of fiber and healthy omega-3s. And, the best part is, this recipe cooks overnight and is ready to eat when you wake up!
It’s super simple to make. Just pour all of the ingredients into a slow cooker before you go to bed. In the morning, you’ll be able to fumble your way to the kitchen with your eyes half-closed by following the scent of freshly baked banana bread. All you need to do is spoon your serving into a bowl, top it with chopped walnuts, maple syrup, and almond milk, and your banana bread breakfast is ready to eat (or heat it up in the microwave if it’s been stored in the fridge).
If you’re one of those people who leaps out of bed at the first twinkle of the alarm, you might consider the additional, but worthwhile, step of toasting the walnuts you’ll sprinkle on your Banana Bread Oatmeal. Simply heat a dry pan on the stove and toss in the walnuts. Gently shake the pan as they cook, until the nuts smell… well, nutty… then immediately remove them from the heat. WARNING: Do not attempt to toast walnuts if you can barely remember your own name before a cup – make that two – of coffee. Nuts can go from delightfully toasted to charcoal in the blink of a (very sleepy) eye.
Slow Cooker Banana Bread Oatmeal
Total Time: 8 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 6 servings, about 3/4 cup each
Ingredients:
3 cups water
4 cups unsweetened almond milk, divided use
1 cup dry steel-cut oats
3 large ripe bananas, mashed
6 Tbsp. ground flaxseed
1 tsp. ground cinnamon
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground nutmeg
¼ cup pure maple syrup
6 Tbsp. chopped raw walnuts
Preparation:
1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.
2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.
KNOW YOUR CROCKPOT! Some cook faster than others. Mine is one of them!

HERE WE GO!!! Happy Monday morning!! Who is up for making this Tuesday with me for Taco Tuesday?
Have a fajita fiesta with maximum flavor and minimal effort. This chicken fajitas recipe uses a slow cooker to infuse tender chicken with the flavors of every ingredient, so each bite is bursting with bold taste. It’s so easy to make, just place all of the ingredients in a crock pot, and press a button! Hours later, you’ll have a delicious dish that is healthy and packed with an impressive 31 grams of protein per serving.
These chicken fajitas are great for a simple meal prep that cooks itself while you prepare the rest of your meals for the week. The recipe makes 4 servings, but can easily be doubled to make a larger, time-saving batch. When it’s finished cooking, let the chicken mixture cool for one hour, then store in the fridge until completely cool. Spoon individual portions into containers or plastic bags for freezing.
Slow Cooker Chicken Fajitas
Total Time: 6 hrs. 22 min.
Prep Time: 20 min.
Cooking Time: 6 hrs. 2 min.
Yield: 4 servings, 2 fajitas each
Ingredients:
1 (14.5-oz.) can diced tomatoes (or diced tomatoes with green chiles), no salt added
1 medium onion, cut into quarters, sliced
1 medium red bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
2 tsp. ground chile powder
1 tsp. ground cumin
½ tsp. ground black pepper
2 Tbsp. fresh lime juice
1 lb. raw chicken breast, boneless, skinless, sliced
8 6-inch whole wheat flour tortillas, warm
½ cup fresh tomato salsa
8 tsp. low-fat (1%) plain Greek yogurt
½ medium avocado, sliced
Finely chopped cilantro
Preparation:
1. Place tomatoes, onion, bell peppers, chile powder, cumin, pepper, and lime juice in a 3-quart slow cooker; mix well.
2. Add chicken; cook, covered, on low temperature for 4 to 5 hours (or on high or 2 to 3 hours), stirring once or twice, until chicken is cooked through and vegetables are tender.
3. Evenly divide mixture between tortillas. Top evenly with salsa, yogurt, avocado, and cilantro.

OMG... these are the BOMB !! Cooking keto with Kristie recipe.


Perfect Low Carb Pumpkin Spice Muffins
Nut-free and gluten-free

4 ounces butter, room temp
4 ounces cream cheese
3/4 cup Sukrin Gold, brown sugar substitute (order at www.sukrinusa.com. Use code “friends” for a 10% discount)
5 eggs
½ cup pumpkin puree
1/3 cup Coconut flour
¼ cup Oat fiber
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoon vanilla extract
½ teaspoon maple extract (optional) can order here Pure Maple Extract 8 oz. by OliveNation
https://www.amazon.com/gp/aw/d/B007C8...
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon ground cloves (optional)
¼ cup heavy cream
5 drops of liquid sweetener, if desired
Additional Sukrin Gold and cinnamon for tops (optional)

Blend the cream cheese and butter until it is creamy and well blended. Add Sukrin Gold and blend. Add eggs one at a time, beating well after each addition. Beat in pumpkin puree. Set aside. Mix dry ingredients, including coconut flour, oat fiber, baking powder, glucomannan, and salt. Blend dry ingredients with wet ingredients. Add next 5 ingredients and mix well. Add cream and liquid sweetener to taste.

Portion batter into a 12-cup muffin tin, filling ¾ full. Sprinkle tops with Sukrin Gold and cinnamon. Bake at 350 degrees for 20 to 24 minutes. Remove from heat and let cool. Taste and texture is best after 30 minutes out of the oven. Store in the refrigerator. My favorite way to eat these is with some marscapone or warmed with some softened butter. Enjoy

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 168.2
Total Fat: 15.2 g
Cholesterol: 115.5 mg
Sodium: 224.7 mg
Total Carbs: 4.2 g
Dietary Fiber: 1.9 g
Protein: 4.1 g


Edited by: GRLTAZ at: 10/6/2016 (12:16)

This goes really good with the MI CHOCOATE



3 oz Cream Cheese
1 tbsp JIF creamy peanut butter or chunky
1 tbsp Butter, salted
3 tsp Splenda


Directions

Soften cream cheese, butter, peanut butter and cream together. Then add sweetener to taste and mix again.


Number of Servings: 6 or more 1.5 carb g .2 fiber = 1.3 net carbs if using 6 servings



Edited by: PJSTIME at: 9/3/2016 (11:17)

FLUFF CLOUD BREAD

No carb, gluten free bread

Separate 3 eggs. In a bowl combine egg yolks, 2 tablespoons cream cheese and 1 tablespoon honey until smooth. In another bowl, beat egg whites with 1/4 teaspoon cream or Tartar with a hand mixer until stiff. Carefully fold in the yolks until blended. Scoop 10 scoops onto 2 baking sheet with coated non stick spray, flattening them into 10 4" rounds. Bake at 300 degrees for 30 mins. until golden brown. Cool on a wire rack.

I found this one in the July 2016 Family Circle magazine but haven't tried it yet.

Edited by: JAMER123 at: 8/26/2016 (22:24)

LOW CARB ENGLISH MUFFIN

1 Tbsp butter, melted & slightly cooled
1 large egg
1 Tbsp coconut flour
1 tsp baking powder

Mix all ingredients and put in ramekin (bun size) Microwave 90 seconds.

Split for use as bun (I really like it toasted with real butter with my eggs and bacon for breakfast)

lowcarbyum.com/low-carb-soul-bread-r
ev
iew Scroll down the recipe is farther down on this link. In case the link does not work

Low Carb Soul Bread

INGREDIENTS
• 12 ozs cream cheese, softened
• 1/4 cup butter
• 4 eggs
• 2 drops liquid sucralose (or stevia), optional
• 1/4 c heavy whipping cream (or half and half)
• 1/4 cup olive oil
• 1 2/3 c unflavored isolate protein powder** (zero carb)
• 1/2 tsp salt
• 1/3 tsp baking soda
• 1 tsp xanthan gum
• 2 1/2 tsps baking powder
• 1/4 tsp cream of tartar
INSTRUCTIONS
1. Preheat oven to 325 F. Prepare a bread pan (9″ x 5″) or molds.
2. Put cream cheese and butter in large microwave safe dish . Microwave for 1 minute.
3. Take out and blend well with stick blender (or hand mixer)
4. Add eggs, few drops of sweetener, heavy cream, and olive oil and blend real well.
5. Blend all dry ingredients in separate bowl.
6. Add dry ingredients to cream cheese mixture and stir well with spoon or spatula. Don't use mixer or hand blender for this step because it will whip it too much.
7. Pour into a greased pan or silicone mold and bake at 325 F for 45 minutes, or until golden brown. The bread may be dry on top but adding melted butter helps if you’re eating it right away. Once cool, wrap in plastic to store


It looks good and the outside edge that stuck to the pan was delicious. Now just hope it will freeze well after slicing. Spark recipes also has one almost exactly the same which is the one I used in my tracker today.

I did use my Sprouts Vanilla Whey Protein Powder (1g carb per serving) measured just like the recipe calls for and omitted the sweetner since this protein powder was vanilla and always taste sweet anyway.


Edited by: PJSTIME at: 8/26/2016 (16:28)

I use this dressing for so much - coleslaw, creamed cucumbers, etc.

DRESSING

1 Tbsp mayonnaise
1 Tbsp Sour Cream
1 pkt Stevia

Blend and enjoy

I double it when I make coleslaw for Norm and me.

Found this one on fb Low Carb site but I haven't tried it yet and when I do I will do a small one using ground venison as a test.


Chicken Crust Pizza
Author: Sassy Southern Yankee
Recipe type: Low Carb Pizza
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4

Ingredients
• 1 Pound of Ground Chicken
• ¼ Cup Parmesan Cheese
• ¼ Cup Shredded Mozzarella Cheese
• ¼ Teaspoon Black Pepper
• 1 Teaspoon Italian Seasoning Blend (or just a bit of Oregano and Basil)
• Sauce and toppings of your choice. I used BBQ sauce, Cheddar Cheese, Bacon and Red onion.
Instructions
1. Pre-heat the oven to 400*.
2. In a medium bowl combine the ground chicken, cheeses and spices. Line your pizza pan or cookie sheet with parchment paper sprayed with non-stick cooking spray.
3. Place the ground chicken mixture onto the pizza pan. Then Place a piece of parchment paper or plastic wrap on top of the chicken mixture. Evenly press the mixture into the pizza pan. If you want you can even use your rolling-pin to get it nice and even. Remove the parchment/plastic wrap once done.
4. Bake in the oven for 20 min or until the crust is golden.
5. place whatever sauce, toppings and cheese you like on the chicken crust then return to the oven to bake for an additional 10 min until the cheese and toppings are melted heavenly goodness.

Keto Chocolate Mousse

= 1 tsp unsweetened cocoa powder
= 3 - 4 TBLSP heavy cream
= Dash of vanilla

Whip all ingredients together.

*Use artificial sweetener sparingly... if at all.

May increase the cocoa for a darker chocolate version.

I have been so hungry for oatmeal, that I thought I would try a LC substitute. It was very tasty and I would make it again. I ate it cold but I see no reason you couldn't warm it up. And it kept my appetite at bay better than most breakfasts.

LOW CARB NOATMEAL

2 Tbsp Flax seed (I used golden ground flaxseed)
2 Tbsp Chia Seeds
1/2 cup unsweetened almond breeze
1 serving chocolate protein powder
1 pkt Stevia

Mix all together and leave overnight in frig to set up. It kind of reminded me of my Chia Seed pudding but a bigger serving and the protein powder is what kept my appetite at bay.

255 Calories and 3 Net Carbs

Edited by: SHARONSPARKLE at: 8/19/2016 (13:51)

Love the recipes posted - keep them coming!




Muffin in a Minute or MIM

Serving Size: 1

1/4 cup flax meal (I use Bob’s Red Mill Golden Flax Meal as it’s not as bitter as the dark)
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or heavy whipping cream


Put the dry ingredients in a coffee mug.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat.


Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 323.5
Total Fat: 26.6 g
Cholesterol: 243.6 mg
Sodium: 319.0 mg
Total Carbs: 13.8 g
Dietary Fiber: 9.3 g
Protein: 12.5 g



The variations to this is endless

In the fall add 2 tbsp canned pumpkin and omit the cinnamon but add 1 tsp pumpkin pie spice – Yum!
Cream cheese would go nicely, too.



The shape of this muffin can be changed by making it in a bowl. I use a small pyrex dish that is the size of a hamburger bun.

It can be sliced and "toasted" once it's cooked. Then I make a breakfast sandwich with an egg and cheese.

You can also make the MIM's savory by adding parmesan cheese, garlic powder and some salt and omitting the cinnamon and splenda. I make these in a square bottomed bowl - then slice and put in the toaster to use as bread for Ruebens, grilled cheese, tuna melts, ham sandwiches,
Hamburgers…etc, etc.


I made a chocolate MIM replacing the cinnamon with a tsp of cocoa. I also thought of adding in 2-3 chopped walnut halves to this but haven't tried that

THIS WAS SO GOOD EVEN DH LIKED IT. Next time I want to increase the cream about double and do more crushed ice. We split one serving and it was more of a shake consistency then sherbet.

This Low Carb Blender Sherbet recipe has zero carbs and whips together quickly.
Author: Laura Hickman
Recipe type: low carb snack
Cuisine: American
Serves: 1 serving
Ingredients
• 1 small box sugar free gelatin (4 serving size) any flavor
• 1 T Heavy whipping cream
• ½ tsp vanilla
• 1/3 cup boilng water
• 1/3 cup ice cold water or sugar free soda
• 1½ cup crushed ice
• Additional non caloric flavoring or sweetener (opt.)
Instructions
1. Pour dry gelatin into a small mixing bowl.
2. Add 1/3; cup boiling water and stir until gelatin is dissolved.
3. Pour 1/3; cup cold water (or soda) over dissolved gelatin along with the vanilla and cream as well as any other non-caloric sweeteners or flavorings you desire.
4. Place 1½ crushed ice in blender and pour gelatin mixture over ice. Blend until smooth and serve immediately or put covered in freezer.
Nutrition Information
Calories: 90 Carbohydrates: 0


Edited by: PJSTIME at: 8/18/2016 (07:18)

Another Low Carb Recipe I enjoy is Chia Seed Pudding. Here's the recipe


Sweetener, Calorie Free - Great Value - 1 Packet
choc pb2, 1 tbsp
Baking - Hershey's Cocoa, unsweetened, 0.5 tbsp
Baker's Imitation Vanilla Flavor, 1 tbsp
Great Value Sweetened Flaked Coconut, 1 tbsp
Bob's Red Mill - Chia seeds - 1Tbsp=13g, 13 gram(s)
Almond Milk, Vanilla Unsweetened (Blue Diamond), 0.25 cup

Mix and blend all ingredients and let set until it sets. The Chia Seeds swell up and it has the texture of tapioca pudding but healthier.

Calories - 129
Carbs - 13 grams
Fat - 8 grams
Protein - 6 grams
Fiber - 7 grams

NET CARBS - 6 grams

90 second English muffin. Low carb

1.5 Tbsp butter or coconut oil
0.5 tsp baking powder
1 egg
3 Tbsp almond flour or carbquick flour
Melt butter,cool slightly, mix in baking powder, then beaten egg, then flour. I grease an egg cooker microwave dish, pour in batter and nuke 90- 120 seconds. Cool, cut in half and toast.

I really miss breakfast breads and this hits the spot. I eat half a one for 1 net carb.

Edited by: GRLTAZ at: 10/6/2016 (13:35)

Tonight I am making one of my favorite suppers so I thought I would share the recipe. It is so simple to make and it's from "The 100" book which counts sugar grams instead of calories.

SPINACH SALAD

1 grilled flank steak, cut into strips, tossed with 2 cups fresh baby spinach, 5 cherry tomatoes, and olive oil/red wine vinegar dressing. (For dressing I mix 1 tbsp each of oil and vinegar and 1 pkt Sweetener - I use Great Value No Calorie Sweetener)

I add a few slices of black olives and I top it with some grated mozzarella cheese. (feta cheese or blue cheese crumbles are also good)

(0 SUGAR CALORIES, OR 306 calories)

Edited by: SHARONSPARKLE at: 7/28/2016 (14:14)

Oh Heather, I am gonna try your recipe next week for sure ! It sounds better. you already know I LOVE spicy !

Cucumber and onion salad 8- 1/2 C servings from atkins site

Ingredients

3 Large cucumbers
½ small onion
1 cup white vinegar
½ cup water
¾ cup sweetener of choice (or liquid equivalent) I think I will try 1/2C next time as this is really sweet
1 tbsp dill weed


Instructions
1. Slice the cucumbers and onions into thin slices. Add to a large bowl.
2. In a second bowl, add white vinegar, water, and sweetener. Pour over top the cucumbers and onions, and stir together.
3. Add dill weed to veggies, and mix. Chill for 1-2 hours, and serve cold. Nutrition Info:


Serving Size: ½ cup Calories: 28 Fat (g): 0 Carbohydrates (g): 5 Fiber (g): .8 Protein (g): 1

Creamy Cucumber Salad Recipe (IF)
1 cup mayonnaise
1/4 cup Splenda or liquid equivalent
2 tbsp distilled white vinegar
1 teaspoon dried dill weed
1/2 teaspoon seasoned salt
4 medium cucumbers, peeled and sliced


May try making this today

Keto Triple Berry Clafoutis from ketodietapp.com


Preparation time
Hands-on 10 minutes
Overall 40-45 minutes


Nutritional values (per serving):

Total Carbs 7.9 grams
Fiber 3 grams
Net Carbs 4.9 grams
Protein 16.9 grams
Fat 16.5 grams
of which Saturated 7.4 grams
Energy 198 kcal
Magnesium 56 mg (14%)
Potassium 231 mg (12%)
Macronutrient ratio: Calories from carbs (10%), protein (14%), fat (76%).

Ingredients (makes 8 servings):
4 large eggs
1 cup coconut milk (240 ml / 8 fl oz) - I used Aroy-D
¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
1 cup almond flour (100 g/ 3.5 oz)
½ tsp vanilla powder or 1-2 tsp unsweetened vanilla extract (you can make your own)
⅛ tsp salt
2 tsp ghee or coconut oil for greasing
2 cups fresh or frozen berries: blackberries, raspberries and blueberries (300 g/ 10.6 oz)
1 tbsp powdered Erythritol or Swerve for dusting - I used Sukrin icing


Instructions:
1.Preheat the oven to 175 C / 350 F. Place all the ingredients apart from the ghee/ butter and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt.
2.Pulse until smooth for just a few seconds. Alternatively, mix in a bowl with a whisk.
3.Grease a 9 to 10-inch flan dish with ghee and pour in the mixture. Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries). Transfer into the oven and bake for 35-40 minutes.
4.The pie is ready when the top is golden brown and set. You can also test it by inserting a toothpick in centre. If it comes out clean, the pie is ready. Remove from the oven and let it cool down for 5 minutes.
5.Dust with powdered Erythritol, slice and serve. Try with a scoop of my No-Churn Keto Vanilla Ice Cream. Let it cool down and store in the fridge for up to 3 days.







Edited by: GRLTAZ at: 7/27/2016 (20:42)

TC~~I love spicy as well. I find that it helps to curb the munchies after a meal.
We are not doing low carb so this will need to be adjusted to fit those that are doing low carb....
PLUS~~I am terrible at having any nutritional info ready at hand like I see that you do~~so all I can say about this recipe is that it is for 2 servings and each serving is about 400 calories~~which includes the serving of squash we use....

CRACK SLAW~~ Use a WOK to cook this in~~

450 grams of ground chicken
**( less than 95% fat ...so no added bits of thighs etc...all white chicken meat )
**450 grams is 15 ounces....this uncooked chicken cooks down to 10 ounces
** So 1/2 of the cooked ground lean chicken is 5 ounces which is about 200 calories each serving~~

Start cooking ground chicken....

Add Cut up onion and or green onion ( I use both in mine ) Keep stirring till well cooked

Add~~
2 teaspoons garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sesame seeds
1 teaspoon vinegar
2 teaspoons of soya sauce
1 tablespoon of Sriracha sauce


Stir all this well into the cooked ground chicken/onion

Then add a 450 gram ( 15 ounce ) bag of rainbow COLD SLAW ( the one with the purple cabbage in it )
** mine I use adds another 135 calories total to the recipe~~ due to sugar content mostly and the whole bag adds 4 net carbs as well.

**YOU will now see why you needed a WOK to cook this in but you will be amazed at how it shrinks!!~~Well I WAS~~lol

So that is it~~ Alex and I often have buttercup/ kabocha squash on the side of this OR we will cook spaghetti squash and add this to the top

Here is a link to the original recipe which I tweaked to my own liking above~ the reason I do mine the way I have written it is because I can cook all the chicken part whenever I want during the day and then add the cold slaw ONLY when we are ready to eat...just putting it all back on the heat for a bit till the cold slaw shrinks....

www.youtube.com/watch?v=PM9W
kWFwulw

Edited by: HOLDINGMYOWN at: 6/5/2016 (10:54)

Another spicy one we tried on vacation. told you all we ate well. LOL ! I did not do the topping on this one and it was great from the crockpot.

Low Carb Smothered Jalapeno Popper Chicken

Ingredients

6 Boneless, Skinless Chicken Breast

salt and pepper to taste

For the Jalapeno Popper Layer

5 slices of bacon, diced

1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)

1/4 cup diced onion

1 (8 oz) package cream cheese, softened

1/2 cup mayonnaise

1 cup shredded cheddar cheese

1/2 cup Kraft grated Parmesan

For the Topping

1 bag of crushed Pork Skins

1/2 cup Kraft grated Parmesan Cheese

4 TBSP butter, melted

Directions

Preheat oven to 425 degrees. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 30-40 minutes, depending on the size of the breast. While chicken is baking, fry bacon pieces until crispy. Remove bacon and add onions and saute until tender. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. Spread jalapeno popper mixture all over each Chicken breast until well covered.

For the topping, mix together the crushed pork skins, Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until the tops are lightly browned, about 15 minutes.

Thought it would be great to have a thread where we could always find recipe's that we share. I, will probably post mostly low carb but welcome any that you want to share. We had this on vacation. Awesome !!

bacon chicken ceasar casserole

Nutrition Info
Calories: 335.0
Fat: 26.7g
Carbohydrates: 5.1g
Protein: 20.6g

Ingredients
2.5 unit (yield from 1 lb ready-to Chicken Breast (cooked), no skin, roasted
1 package (10 oz) Spinach, fresh or 1 pkg frozen
2 tsp Garlic powder
0.5 tbsp Dried Onion Flakes
8 oz Cream Cheese
2 tbsp Sour Cream 4oz
2 tbsp hellmans mayo 4oz
1 cup Parmesan Cheese, grated
3 serving bacon, hormel black label bacon lower sodium 2 pcs

Directions
combine cream cheese, sour cream, mayo, spices. mix thoroughly. set aside. cook chicken in coconut oil. cool chicken slightly and mix with cream cheese mixture and half bacon. put in 9x 13 pan top with rest bacon and mozzarella cheese. Back 350 degrees for 35 min. may be prepped ahead and crock pot'd or bake later.

Number of Servings: 6


Kind of surprised Mike loves this...

low carb cole slaw

Nutrition Info
Calories: 204.8
Fat: 21.3g
Carbohydrates: 4.9g
Protein: 0.7g

Ingredients
16 oz Fresh Express 3 Color Deli Coleslaw,16oz bag (fresh shredded green cabbage, carrots and red cabbage) (by MOMMYDIVA)
4 teaspoons (C) Vinegar, White (Gr Value) (by DARRYLE2)
6 serving Truvia Natural Sweetener
0.25 tsp dry mustard (by SOFTTHUNDER)
16 tbsp./ 1 cup hellmans mayo
0.12 cup, fluid (yields 2 cups whip Heavy Whipping Cream

Directions
mix all but cabbage, then add cabbage

Number of Servings: 8

This one I substituted fresh jalapeno's from the garden because I LOVE hot spicy food.

chili releno lasagna

Nutrition Info
Calories: 179.8
Fat: 11.3g
Carbohydrates: 2.3g
Protein: 15.0g

Ingredients
1- 27 ounce can of green whole green chilis - seeded and peeled
1-6oz can sliced black olives
4- cups shredded mexican cheese- lowfat if you can find it
5-eggs
1/2 cup milk
1/2 tsp ground cumin
1/2 tsp chili powder
Directions
makes about 10 1.5-cup servings

Drain the chilis and make sure all the seeds are out.
spray canola oil on a 9x11 pan
layer the chilis so they cover the bottom of the pan
spread 2 cups of cheese over the green chilis
spread half the black olives over the cheese
layer the rest of the green chilis on top
repeat cheese and black olive layers
preheat oven to 375

in mixing bowl beat eggs, then add milk and spices
mix well then evenly pour over the cheese/green chili layers

don't worry that it doesn't cover the whole thing- it will all come together when baking.

Cover with foil for first 15min at 375
remove foil and cook for at least 15 minutes more- sometimes 25

Number of Servings: 10


Simple, fast for camping

Taco soup:
2 cans rotel
2 cans beef broth
1 tsp cumin & chili powder
8 oz cream cheese
1/2 c HWC
2 garlic
1 onion
1 lb ground beef or turkey or chicken

Cook beef onion, garlic. Add rest and cook.