Low Carb Breakfast Bake

Ingredients

• 1 Large green bell pepper chopped
• 1 Large red bell pepper chopped
• 1 + 1/2 Tsp Olive oil
• 12 Links Turkey Sausage Cooked
• 1/2 Cup Low fat mozzarella Grated

Instructions

1. Pre heat oven to 450.
2. Cut up the bell peppers into bite size pieces. Toss with olive oil and roast in oven for 20 min.
3. Cut sausage into bite sized pieces.
4. After the peppers have roasted, toss withe the sausage and cook 5 more minutes.
5. Turn the oven to broil and sprinkle on the cheese. Broil until cheese is melted

Carb Friendly Salmon Welly-style Recipe

Ingredients

• 4 - six ounce portions of salmon fillets
• brined jarred grape leaves, rinsed and patted dry
• 1 4 ounce log of goat cheese
• 2 ounces of cream cheese
• 2 tbsp of extra virgin olive oil
• 1 large fat leek, cleaned, halved and sliced into moons
• 1 lb of crimini mushrooms, brushed and sliced
• 1 tbsp non-paraeil capers, drained and chopped
• 1 tsp of dried dill weed
• 1 tsp of lemon pepper seasoning
• extra virgin olive oil for brushing outside of grape leaves
• 1/2 stick of melted butter, mixed with the juice on one lemon and a dash of cayenne pepper and two to three scrapes of fresh nutmeg
• 3 small zucchini, washed and shaved into wide noodle shape with mandolin, or use the vegetable peeler

Instructions

1. In a large skillet, heat the olive oil and add the leeks (lower carb count than yellow onions, shallots and green onions are even less than leeks) and the mushrooms and cook until soft and limp.
2. Reserve and cool.
3. Mix the cooled veggies into the soft cream cheese and goat cheese until well combined. Add capers and seasonings (dill & lemon pepper).
4. Place 3 grape leaves slightly overlapping in a triangle pattern, No holes please. Top with a piece of salmon and evenly divide the filling between each fillet.
5. Fold in sides of grape leaves, then the botton and finally roll into a neat log shape. Completely enclosing salmon and filling mix.
6. Refrigerate while you shave the zucchini into wide faux pasta noodles.
7. Preheat oven 425 degrees. Place salmon bundles on foil lined cookie sheet, brush foil with oil. Brush bundles with so they barely glisten with the oil. Bake for 10 minutes. Let rest for five.
8. While the salmon oven roasts, melt half the butter in a large skillet and toss in the zucchini ribbons, cooking quickly over high heat.
9. Melt remaining butter in microwave and season to taste with cayenne, lemon juice and nutmeg.
10. Serve salmon bundle with zucchini ribbons, drizzle with flavored lemon butter. Blasted tomatoes (previous post) also make a great side dish for this meal.

Low Carb Cheese Sauce

Ingredients

• 2 tbsp Heavy whipping cream
• 1/2 cup shredded cheese

Instructions

1. Microwave for one minute! If the cheese and milk don't combine well, add a bit of mustard to the mix.

Meatball pasta bake

Ingredients

• 1 400g tin of chopped tomato
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp oregano, chopped
• 1 tbsp of red pesto
• 250g of broccoli, chopped into even florets
• 80g of cheddar, grated
• 20g of Parmesan, grated
• 1 tsp butter, for greasing
• 4 tbsp of olive oil
• 1 pinch of salt
• 400g of pork mince
• 4 slices of white bread, broken up
• 1 egg
• 1 tbsp of parsley, chopped
• 1/2 tsp garlic, chopped
• 1 tbsp of barbecue sauce
• 1 pinch of salt
• 1 pinch of pepper
• 250g of penne pasta
• 1 pinch of salt

Instructions

1. Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
2. Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
3. Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
4. Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
5. Mix all the meatball ingredients together with a large spoon. Shape into small balls
6. Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
7. Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
8. Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
9. Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
10. Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
11. Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

Low Carb Meatloaf

Ingredients

• 2 lbs ground beef
• 2/3 cup ketchup reduced sugar
• 1 cup parmesan cheese
• 3/4 cup onion chopped
• 3 TB Bac-O's
• 1 large egg

Instructions

1. Mix ground beef, Ketcup, Egg, Parmesan Cheese, and Onion. Form a loaf. Place in baking pan sprayed with cooking spray if you don't want it to stick. Cook at 350 degrees until done.

Low Carb Fried Chicken

Ingredients

• 3 1/2 lbs chicken, washed, brined, dried
• 2 (1 3/4 ounce) bags bags pork rinds (Oberto Brand microwavable, Nuked and crushed with a rolling pin)
• 1/2 cup mayonnaise
• 2 tablespoons cream
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (OR 4 dashes Tobasco or Frank's)
• 1/4 teaspoon white pepper
• 1/4 teaspoon herbes de provence, dried
• 2 cups Crisco shortening

Instructions

1. Cut up your chicken into serving pieces, you should get, two legs, two thighs, two wings with some breast meat on them, two breast halves (save the neck and back for stock) and soak in a brine of ¼ cup water and 1 gallon of water for about an hour or two.
2. Microwave the Oberto pork rinds and cool.
3. Crush the pork rinds with a rolling pin leaving different sized chunks.
4. Mix mayonaise, cream, paprika, cayenne, pepper and herbs in a pie plate.
5. Dry chicken pieces and roll in mayonaise mix, shaking off excess.
6. Roll in the pork rinds and let dry on a wire rack.
7. Heat cast iron skillet and melt Crisco over med high heat.
8. Fry until up to temp, trying to turn only once, drain and eat hot, cold or in between!
9. Hope you like it.

Easy Rhubarb Cobbler With Brandied Cream

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• sugar
• salt
• 4 tablespoons butter or 4 tablespoons margarine
• 1 egg
• milk
• 1 (16 ounce) can slices peaches in heavy syrup
• 2 tablespoons quick-cooking tapioca
• 2 lbs rhubarb, cut into 1/2-inch pieces
• 1 cup pitted prunes, each cut in half
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoon brandy

Instructions

1. ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:.
2. Preheat oven to 425°F Grease cookie sheet.
3. Prepare crust:.
4. In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
5. On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
6. Meanwhile, prepare filling:.
7. Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
8. Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
9. To Make Brandied Cream:.
10. In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.

The Best Low Carb Muffin in a Cup!

Ingredients

• 1/8 cup ground flax seeds
• 1/8 cup almond flour
• 1 teaspoon cinnamon
• 1 teaspoon cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon Splenda sugar substitute (or to taste of your favorite sweetener)
• 1/4 cup chopped almonds or 1/4 cup your favorite nuts
• 1/2 tablespoon coconut oil, melted
• 1 egg, slightly beaten

Instructions

1. Put coconut oil in mug and microwave for about 15 seconds, just until it melts.
2. Add all dry ingredients and nuts and stir with a fork until combined.
3. Add egg and stir until completely incorporated.
4. Microwave on full power for one minute.
5. Invert onto plate and serve with butter or cream cheese, ENJOY!

Slow Cooker Egg White Vegetable Fritatta (Low Carb)

Ingredients

• 2 cups egg whites (from approximately 10-12 eggs)
• 1 cup low-fat cheese, shredded
• 1/2 cup milk of your choice
• 1 1/2 cups vegetables, chopped
• 1 garlic clove, minced
• 1/4 cup onion, diced
• Pinch of salt & pepper

Instructions

1. Spray slow cooker generously with cooking spray.
2. In a medium size bowl, mix together all ingredients. Pour into slow cooker.
3. Cook HIGH 3-4 or LOW 6-8 or until eggs are set.

Low Carb Meatloaf

Ingredients

• 2 pounds Ground Beef
• 8 oz Tomato Sauce
• 3 tablespoons Soy Sauce
• 1 Tablespoon Onion Powder
• 1 Tablespood Dried Parsley
• Ground Black Pepper
• 4 cloves Garlic Minced
• 2 Eggs
• .5 cup Parmesan cheese
• 1 piece Bacon Raw

Instructions

1. Preheat oven to 350 degrees.
2. Mix everything together in a bowl. I use my hands. Mush it all up good.
3. Put the mixture into a casserole dish. Smooth the top a bit. Bake uncovered for 1 hour 10 minutes. I checked mine in the center with a meat thermometer (160+). Take it out of the oven and CAREFULLY pour off the fat. Do not hurt yourself. Let the meatloaf rest for 10 minutes, then serve. Yummy! (p.s... it does NOT taste like soy sauce. At all. So don't worry about that). Hope you enjoy it!

Low Carb Cornbread

Ingredients

• 8 ounces cream cheese
• 3 eggs
• 3 tablespoons Splenda sugar substitute
• 1/3 cup Atkins baking mix
• 1/2 teaspoon baking powder
• 1/2 cup soy grits
• 1/4 cup buttermilk
• 2 tablespoons bacon grease or 2 tablespoons oil

Instructions

1. beat cream cheese in mixer, adding other ingredients slowly until incorporated.
2. allow to sit at least 5 minutes.
3. preheat oven to 350 with a cast iron skillet inside.
4. move skillet to stovetop and add bacon grease or oil, coating the sides and bottom.
5. pour excess oil into your batter, mixing well.
6. pour batter into pan and bake until golden.

Meat loaf - low carb

Ingredients

• 2/3 cup Heavy cream
• 1/2 cup Bread crumbs
• 1 1/2 lbs Ground beef
• 1 tablespoon Parsley dried
• 1/2 cup Onion finely minced
• 2 teaspoon Parmesan
• 1 Egg yolk

Instructions

1. Preheat oven to 325 degrees. Put a 12x14 piece of aluminum foil on a cookie sheet or jelly roll pan or lightly grease a 4x8 inch baking pan.
2. Put cream and bread rumbs in the bowl of a food processor or mixer or put them in a medium mixing bowll. Stir lightly and soak for about 5 minutes.
3. Add ground beef, parsley, onion, salt pepper, Parmesan cheese and egg yolk in the bowl with the soaking bread crumbs. process just until lightly mixed (it is important not to overmix) or do this by hand. Place on top of the aluminum foil and shape into a loaf abot 12-13 inches long. Lightly build up a slight edge with the aluminum foil (unless you are using a jelly roll pan or a regular baking pan0. Bake for about 1 hour or until done. Be sure it is cooked through.
4. Can cusbstitude 1/2 almond meal for the bread crumbs
5. Really good with mock marinara sauce

Low carb Egg Roll in a Bowl

Ingredients

• 1 lb of ground sausage
• 1 - 8 oz bag of shredded cabbage
• 2 tablespoons of low sodium soy sauce
• 1 tablespoon of powdered ginger
• 1 teaspoon of garlic powder
• 1 package Uncle Ben’s Ready Rice / Brown or White
• 3 tablespoons of sweet sour sauce

Instructions

1. Cook sausage stirring and crumbling until cooked through. Stir in Cabbage, garlic, ginger, soy sauce, and stir. Cover and simmer. Prepare rice as instructed on package. Add rice when done along with sweet and sour sauce. Simmer for another 10 min. Top with wonton strips if desired.

Yummy Low Carb Gingersnaps-Diabetic Friendly!!!

Ingredients

• 3/4 cup butter
• 2 cups Splenda sugar substitute
• 2 eggs, beaten
• 1/2 cup molasses
• 2 teaspoons vinegar
• 3 3/4 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove

Instructions

1. Cream butter, Splenda, molasses and vinegar together until blended.
2. Beat in eggs.
3. In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
4. Will be a very firm dough.
5. Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
6. Flatten to disk size 1/2 inch thick.
7. Bake at 350 for 8 minutes only.
8. They will not darken so don't overbake.
9. Remove from cookie sheet immediately to prevent further cooking.
10. Enjoy while still warm!

LOW CARB POTATO SALAD

Ingredients

• INGREDIENTS:
• 1 pound cauliflower florets chopped into 1/2 inch pieces
• Kosher salt
• 1/2 cup olive oil mayonnaise (I love Sir Kensington)
• 1 teaspoon yellow mustard
• 1 1/2 teaspoon fresh dill
• Freshly ground black pepper to taste
• 1/4 cup finely chopped dill pickle
• 1 medium celery stalk finely chopped
• 1/4 cup chopped red onions
• 1 tablespoon pickle juice
• 6 hard boiled eggs sliced
• paprika for garnish
• NUTRITION INFORMATIONYield: 6 servings Serving Size: heaping 3/4 cup
• Amount Per Serving:Freestyle Points: 4Points +: 6C

Instructions

1. Total Time:35 minutes
2. Prep Time:10 minutes
3. Cook Time:25 minutes
4. DIRECTIONS:
5. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
6. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
7. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
8. Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Dinner on the Deck- Grilled Vegetable Kabobs with Rice

Ingredients

• 1/2 cup oil-free Italian dressing
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried whole basil
• 2 medium-size yellow squash cut into 1-inch slices
• 8 small boiling onions
• 8 cherry tomatoes
• 8 medium-size fresh mushrooms
• vegetable cooking spray
• 2 cups hot cooked long-grain rice cooked w/o salt or fat

Instructions

1. Combine dressing, parsley, and basil in a small bowl; cover and chill
2. Alternate squash, onions, tomatoes, and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. To serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs.

Low Carb Beef Lo Mein

Ingredients

• 2 tablespoons Low-Sodium Soy Sauce
• 2 tablespoons Oyster Sauce
• 1 1/2 teaspoons Sesame Oil
• 1 teaspoon Granulated sugar or low-carb granulated sweetene
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground white pepper
• 1/4 teaspoon Red pepper flakes optional
• 1/2 teaspoon Xanthan gum optional for a thicker sauce
• 1 tablespoon Extra virgin olive oil
• 8 ounces Flank Steak thinly sliced across the grain
• 1/2 medium Yellow Onion
• 2 Garlic cloves minced
• 1 Carrot julienned
• 1 Red bell pepper seeded and thinly sliced
• 1 Shredded green cabbage
• 1 medium Zucchini spiral cut into noodles
• 2 Green onions sliced

Instructions

1. Whisk together the soy sauce, oyster sauce, sesame oil, sugar, ginger, white pepper, red pepper flakes (if using), and xanthan gum (if using). Set aside.
2. Heat olive oil in a large skillet or wok set over medium-high heat. Add the sliced steak to the skillet. Cook, stirring frequently, until no pink remains, about 4 to 5 minutes. Transfer cooked meat to a clean plate or bowl.
3. Add onion to the same skillet you cooked the beef in and saute for 2 to 3 minutes. Add garlic and saute for 30 seconds to 1 minute more.
4. Add carrot and bell pepper to onion and garlic and saute for 3 to 4 minutes. Add the cabbage and saute for 1 to 2 minutes more.
5. Add the beef back to the skillet. Pour the sauce over the skillet and stir to combine.
6. Add the zucchini noodles to the skillet. Working quickly, use tongs to toss the noodles with the sauce, meat, and vegetables. Cook for 1 to 2 minutes to just heat the noodles, then remove from the heat and serve. Be careful not to cook the zucchini noodles any longer or it will result in mushy noodles and watery sauce.

Orange Soda Crockpot Chicken (Low Carb)

Ingredients

• 2 lbs boneless chicken breasts, no skin
• 8 ounces diet orange soda (the tangerine soda is great too)
• 1 small onion, cut in fourths
• 2 garlic cloves, minced
• 1 tablespoon cocoa powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 (1 g) Splenda quick pack
• 1 tablespoon xanthan gum (thickening, or other thickener)

Instructions

1. Place chicken breasts in a 3 quart or larger crock pot and top with onion and garlic.
2. Mix cocoa powedr, chile powder, cumin, cinnamon, salt and splenda together in a separate bowl and sprinkle over chicken/onion/garlic. Pour in orange soda. Cover and cook at LOW setting until chicken is very tender when pierced, 6 to 7 hours (although I have cooked it as long as 9 hours).
3. Blend in xanthan gum or other thickener with a bit of water and stir into crockpot.
4. Increase slow cooker heat setting to HIGH. Cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.

Egg Roll in a Bowl [LOW CARB]

Ingredients

• 1/2 Onion Chopped
• 2 Cloves Garlic Minced
• 1 Pound Lean Ground Turkey
• 1 Red Bell Pepper Chopped
• 1 Cup Mushrooms Sliced
• 1 Bag Coleslaw Mix
• 2 Green Onions Sliced Thin
• 1 Tablespoon Sesame Seeds Lightly toasted
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Braggs Liquid Aminos
• 1 Tablespoon Rice Vinegar

Instructions

1. Heat a large pan over medium heat with a little bit of olive oil.
2. Add the onion and cook until almost tender, add garlic and cook for a minute more.
3. Add turkey and cook until meat is done - then take contents of pan and dump it into a colander in the sink.
4. Let it sit there and return pan to stove.
5. Add red pepper and mushrooms and sauté until almost tender, then dump in bag of coleslaw.
6. Add in sesame oil, aminos and vinegar to taste.
7. Cook until cabbage is tender and then add the turkey mixture back in.
8. Top with sesame seeds and green onions.
9. Optional Add-ins:
10. Brown rice
11. Scrambled eggs
12. sriracha

Low Carb Fruit Chutney

Ingredients

• 1/4 cup Sugar-free apricot preserves - I used Polaner brand
• 2 teaspoons Cider Vinegar - to taste
• 1/4 teaspoon Chili powder - to taste
• 1/4 teaspoon cinnamon - ground
• 1/8 teaspoon garlic powder - or 1 small clove fresh, mashed
• 1/8 teaspoon ginger - or fresh, minced
• 1 ounce Fresh mango - optional, fine diced

Instructions

1. Over low heat (or in a double boiler) combine all ingredients. Allow to cook for at least 5 minutes, stirring frequently. Allow to cool a bit then taste and adjust spices as desired.
2. I added a slice of mango that I had on hand, so the batch was Mango chutney. Other fruits and preserve flavors may be used to suit your tastes and availability.
3. Each (1 tsp) serving contains an estimated:
4. Cals: 8, FatCals: 0, TotFat: 0g
5. SatFat: 0g, PolyFat: 0g, MonoFat: 0g
6. Chol: 0g, Na: 1mg, K: 23mg
7. TotCarbs: 3g, Fiber: 1g, Sugars: 0g
8. NetCarbs: 2g, Protein: 0g
9. Adapted from recipe by Uncle Enrico on the Alt.Food.Diabetic newsgroup

Red Bean Lasagna

Ingredients

• 1 tablespoon cooking oil
• 1 large onion, chopped (1 cup)
• 1 carrot, chopped (1/2 cup)
• 1 clove garlic, minced
• 1 (15 ounce) can red beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 0.25 cup snipped fresh parsley
• 1 tablespoon snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
• 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 6 dried whole wheat or regular lasagna noodles
• 2 cups sliced fresh mushrooms
• 12 ounces carton low-fat cottage cheese, drained
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• 0.25 cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
• 0.25 cup grated Parmesan cheese
• 3 cups coarsely chopped fresh spinach
• 2 tablespoons coarsely snipped fresh parsley, basil and/or oregano

Instructions

1. In a large skillet, in heat oil over medium heat. Add onion, carrot and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
2. Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.
3. Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.
4. Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.
5. Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil and/or oregano.

Low Carb Gluten Free Cheesy Bread Sticks

Ingredients

• 1 head Cauliflower washed, dried, 4 cups chopped
• 1 cup Parmesan cheese grated
• 2 egg whites
• 1 tsp. Italian seasoning
• 1 tsp. Garlic powder
• 1/2 tsp. salt
• 1 cup Mozzarella grated
• Marinara sauce

Instructions

1. Preheat oven to 450.
2. Line 2 baking sheets with parchment paper.
3. Cut cauliflower into bite-size pieces and steam until just tender.
4. Place cauliflower in food processor and pulse until the size of rice. Pour riced cauliflower into large bowl and add Parmesan cheese, egg whites, and seasonings. Mix well then spread mixture onto baking sheet in a rectangular 8x12 shape.Bake for 30 minutes until browned on top.
5. Invert into the other baking sheet with parchment paper and bake for another 10 minutes until browned.
6. Sprinkle mozzarella over the top and broil for 1 minute until cheese melts.
7. Let rest 10 minutes.
8. Slice into 24 pieces and serve with marinara sauce for dipping.

Chipotle sweet potato & black bean stew with cheddar dumplings

Ingredients

• vegetable oil , for frying
• 1 large red onion , finely sliced
• 250g bag diced butternut squash and sweet potato
• 400g can chopped tomatoes
• 2 x 400g cans chilli black beans or chilli kidney beans
• 3 tbsp chipotle chilli paste
• 125g self-raising flour
• 60g unsalted butter , cubed
• 70g mature cheddar , grated
• 1 large green jalapeño , finely sliced (optional)

Instructions

1. Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
2. Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Sweet Pineapple Stir Fry (low carb)

Ingredients

• 2 tablespoons Vegetable oil divided
• 4 8 oz. New York steaks
• 3 cloves garlic finely chopped
• 1 tablespoon Ginger roots finely chopped
• 1/2 cup Chopped Fresh Pineapple
• 1 cup Broccoli chopped
• 1 cup soybean sprouts
• 2 packets Stevia
• 1/2 teaspoon Red pepper flakes
• 1/4 cup low sodium soy sauce
• 1 tablespoon Balsamic Vinegar
• 2 teaspoons Sesame Oil
• 2 cups Uncle Ben's long grain & wild rice cooked

Instructions

1. Slice the steak into thin slices. Heat a large skillet on medium-high heat; add 1 Tbsp. of the vegetable oil. When the oil is shimmering, add the steak. Stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Add the remaining 1 Tbsp. of oil, along with the garlic, ginger, pineapple, and broccoli. Stir-fry for 3-5 minutes and ad the remaining ingredients; cook until the broccoli reaches desired doneness. Add the steak back in the pan and toss through. Serve the stir-fry immediately over rice.

Pumpkin Coconut Bread Low Carb

Ingredients

• 1 1/2 cups golden flax seed meal
• 1/2 cup coconut flour
• 1/2 cup unsweetened dried shredded coconut
• 1/2 cup granulated erythritol
• 1/3 cup unflavored whey protein powder
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 5 large eggs
• 1/2 cup coconut oil
• 1/3 cup water
• 10 (1 g) packets Truvia

Instructions

1. Preheat oven to 325F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
3. Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
4. Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
5. Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

Low Carb Noodle Pudding

Ingredients

• 1 medium spaghetti squash
• 5 eggs
• 1 lb 2% fat cottage cheese, not fat free
• 8 ounces neufchatel cheese, Philadelphia's
• 3/4 cup Splenda granular (pouch not packets)
• 1/2 cup low carb French vanilla flavored coffee creamer, its usually in the milk area of supermarkets
• 3/4 cup raisins
• 1/2 teaspoon cinnamon (or more)
• 3/4 cup butter, melted
• 1 cup vanilla Special K cereal
• butter-flavored cooking spray (I use "I can't believe its not butter")

Instructions

1. Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
2. Pre-heat oven to 350.
3. After squash has cooled cut open and take out the insides using a fork.
4. Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
5. In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
6. Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
7. prep time includes the cooking of the squash.

Low carb mini calzones/pizza bites

Ingredients

• 2 ounces cream cheese
• 1 1/4 cup mozzarella cheese shredded
• egg beaten
• 3/4 cup almond flour
• salt

Instructions

1. Melt the cream cheese and mozzarella together. Form into a ball. Add in the beaten egg, almond flour and salt. Mix together then form into smaller balls. Place in greased muffin dish. Add in pizza fillings of your choice - pepperoni, marinara sauce and more shredded cheese on top. Then more dough to top it. Bake at 375 until tops are golden and crispy!

Chili With Cornbread Baked on Top | My Jewish Learning

Ingredients

• 1 cup cornmeal
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 1 cup flour
• 1 Tablespoon apple cider vinegar
• 1 cup + 2 Tablespoons milk (use soy or rice milk if using beef in chili)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 2 Tablespoons chili powder
• 2 Tablespoons molasses
• 1 19 oz cans beans, your choice
• 12 oz frozen corn
• 1 poblano chili pepper, seeded and minced
• 1 teaspoon salt
• 2 teaspoons unsweetened cocoa powder
• 1 14oz can tomato sauce
• 1 14oz can diced tomatoes with juice
• 1 1/2 cups fake ground beef, crumbled (or real beef, if you want a meat meal)
• 2 Tablespoons olive oil
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 1/2 teaspoon salt
• 2 Tablespoons vegetable oil

Instructions

1. Preheat oven to 400F. Lightly oil a 9x13" casserole dish and set aside.
2. In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add the rest of the chili ingredients and simmer for 5-10 minutes. If using real beef, simmer for at least 15 minutes.
3. To prepare topping: in a small bowl, while chili is cooking, stir together the milk and vinegar. Set aside.
4. In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add the oil, and the milk mixture, stirring together gently until just mixed.
5. Transfer chili from pot to baking dish and spoon biscuit batter evenly on top of chili. Bake, uncovered, for 15-20 minutes.
6. Garnish with grated cheese, chopped green onions, and sour cream.

Low Carb Fudge

Ingredients

• 1/4 cup margarine or 1/4 cup butter
• 2 ounces unsweetened chocolate (2 squares)
• 24 (1 g) packets Equal sugar substitute
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened (not fat free)
• 1/2 cup chopped nuts (optional)

Instructions

1. Melt butter over low heat.
2. Add chocolate and stir until melted.
3. Remove from heat and stir in sweetener and vanilla.
4. Combine the chocolate mixture with the cream cheese and beat until smooth.
5. Stir in nuts and spread in lightly greased 8-inch square pan.
6. Refrigerate until firm.

Caribban Style Banana Bread

Ingredients

• 1 1/4 c Mashed very ripe bananas
• 1/2 c White seedless raisins
• 1/2 c Shredded coconut
• 1 Egg, well beaten room temp.
• 1/2 c Butter
• 1/4 c Jamaican rum
• 2 c Flour
• 1 ts Baking Powder
• 1/2 c Walnuts chopped
• 1 ts Vanilla
• 3/4 ts Nutmeg
• 1/2 c Brown sugar
• 1/2 ts Salt

Instructions

1. Cream butter and sugar. Beat in egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Add to butter-sugar mixture, alternately with bananas, mixing well after each addition. Fold in remaining ingredients. Pour into well buttered and floured loaf pan. Bake in 350 oven for 1 hour and 15 minutes, until bread shrinks from sides of pan. Cool 30 minutes then unmold. Wrap tightly in foil. Serve at room temp. with plenty of sweet butter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Low Carb Chili

Ingredients

• 2 1/2 lbs ground beef
• 1/2 large onion (chopped)
• 8 garlic cloves (minced)
• 2 (15 ounce) cans diced tomatoes (with liquid)
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can green chilies (with liquid)
• 2 tablespoons Worcestershire sauce
• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons sea salt
• 1 teaspoon black pepper

Instructions

1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Low Carb Snickerdoodles

Ingredients

• 1/2 cup butter
• 1 1/2 cups almond flour
• 1 cup Splenda sugar substitute
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 2 tablespoons Splenda sugar substitute
• 1 teaspoon ground cinnamon

Instructions

1. In a mixing bowl beat butter with an electric mixer on
2. medium to high speed for 30 seconds.
3. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
4. Beat until thoroughly combined.
5. Beat in the remaining flour.
6. Cover and chill for 1 hour.
7. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
8. Shape dough into 1 inch balls (should make about 30 balls).
9. Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
10. Bake at 350°F for 10 to 12 minutes.

Low Carb Low Sodium Breakfast Burritos

Ingredients

• 2 lbs ground turkey
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons sage
• 2 teaspoons black pepper
• 2 teaspoons fennel seeds
• 2 teaspoons thyme
• 2 teaspoons cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon marjoram
• 1/8 teaspoon red pepper flakes
• 32 ounces egg whites
• 12 eggs
• 4 cups low-sodium swiss cheese, shredded
• 17 la tortilla factory low-carb flour tortillas (large whole wheat)

Instructions

1. mix meat and spices together and refrigerate for 24 to 48 hours.
2. cook meat and drain off fat.
3. while meat is cooking cook eggs and egg whites together in another pan.
4. When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
5. Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
6. The burritos can then be placed in separate baggies and frozen for future use.

Low Fat Snack Mix

Ingredients

• 1 sm Box reduced-fat cheese
• 12 c Plain popcorn, popped
• 1 sm Bag pretzel nuggets

Instructions

1. Dump all ingredients into a BIG bowl, and snack away - guilt-free :) For the cheese snacks, by the way, I used Cheese Nips and then for a second batch I used Snack Wells. Notes from the Chef: "Heres a decent snack mix that I put together last week, and have been munching on ever since." - Lisa From: Lisa Date: 01-21-96 (15:13) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #711 by Lisa Clarke on Aug 1, 97

Low Carb Four Layer Delight

Ingredients

• 1 cup pecan halves, toasted
• 1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
• 1 cup whipping cream
• 1 cup cold water
• 3 packets Splenda sugar substitute
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon graham cracker crumbs
• 1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
• 1 cup whipping cream
• 1 cup cold water
• 3 packets Splenda sugar substitute
• 1 (8 ounce) package cream cheese, softened

Instructions

1. Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
2. Whip all ingredients for 2nd layer with a mixer until fluffy.
3. Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
4. Sprinkle graham cracker crumbs over 2nd layer.
5. Don't use more than 1 T.
6. Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
7. Drop in mounds over the graham cracker crumb layer.
8. Spread very carefully, taking care not to mix the layers.
9. Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
10. Refrigerate.

Jane Brody Turkey Carcass Soup

Ingredients

• 1 turkey carcass, broken into pieces
• any defatted pan juices or leftover gravy
• 12 cups water, to cover the carcass completely
• 2 medium onions, coarsely chopped
• 2 stalks celery & leaves, coarsely chopped
• 1/2 cup diced carrot
• 1/2 cup diced well-washed leek (optional)
• 1/2 cup diced turnip
• 3 garlic cloves, minced
• 1 teaspoon salt, if desired
• bouquet garni
• 6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 tablespoons minced onions
• 1 minced garlic clove
• 1 tablespoon olive oil
• 1 cup diced carrot
• 1/2 cup diced celery
• 1/2 cup finely chopped mushroom
• 1 1/2 tablespoons flour
• 6 -7 cups turkey stock
• 1 teaspoon dried marjoram
• salt & freshly ground black pepper
• 1/3 cup raw barley or 1/3 cup rice
• hot pepper sauce (optional)
• 1 cup diced turkey meat
• 1 dash hot pepper sauce
• 2 tablespoons chopped fresh parsley

Instructions

1. For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
2. Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
3. For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
4. Add the flour and stir for one minute.
5. Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.

Stuffed Ostrich Fillet With Truffle Sauce

Ingredients

• olive oil
• butter
• 4 ostrich fillets
• 1 1/2 tablespoons onions, finely chopped
• 2 garlic cloves, crushed
• 80 g mushrooms, chopped into pieces (about a cup)
• 4 slices bacon, chopped
• 1 teaspoon tomato paste
• 1 1/2 tablespoons parsley, finely chopped
• 2 teaspoons cream
• 4 slices leeks
• pepper
• 1/2 cup madeira wine
• 1/2 cup water
• 1 teaspoon beef bouillon granules (I use quite a dense stock so you may have to adjust according to what you use.)
• 1 teaspoon cornflour
• 2 tablespoons black truffles, finely chopped (you can't always get fresh all year round where I live, so I buy dried and they work just as well, w)
• pepper

Instructions

1. Cook chopped bacon in a small pan until browned, drain on absorbent paper.
2. Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
3. Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
4. Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.).
5. Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
6. For the Sauce.
7. Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
8. To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.

Spaghetti Squash Lasagna Casserole (Low Carb)

Ingredients

• 1 large spaghetti squash (mine was about 4.5 pounds)
• 4 ounces chevre cheese
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese, grated
• 1 egg
• 1/4 cup grated parmesan cheese
• 2 (28 ounce) cans of whole tomatoes with basil
• 1 lb of bulk Italian turkey sausage (spicy or sweet)
• 1 small onion, finely diced
• 4 large garlic cloves, minced
• salt and pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400 degrees.
2. Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
3. Take it out and leave on counter until cool.
4. Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
5. When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
6. Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
7. Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

Grilled Vegetable Soup with Goat Cheese Toasts

Ingredients

• 1 small eggplant, sliced lengthwise 1/2 inch thick
• 1 medium zucchini, sliced lengthwise 1/2 inch thick
• 1 medium yellow squash, sliced lengthwise 1/2 inch thick
• 1 medium red onion, cut crosswise into 4 slices
• 2 teaspoons olive oil plus more for brushing
• 1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise
• 2 garlic cloves, minced
• 1 1/2 pounds ripe tomatoes, coarsely chopped
• 3 cups chicken stock or canned low-sodium broth
• Salt and freshly ground pepper
• 1 tablespoon finely chopped fresh basil
• 1 1/2 teaspoons finely chopped fresh oregano
• 4 thick slices of country bread
• 3 ounces mild goat cheese, at room temperature
• 1 tablespoon heavy cream (optional)

Instructions

1. Light a grill or preheat the broiler. Brush the eggplant, zucchini, yellow squash and onion with olive oil. Grill the pepper quarters, skin sides down, for about 12 minutes, or until charred. Grill the eggplant, zucchini, squash and onion, turning occasionally, until tender but still firm: 6 to 8 minutes for the zucchini, squash and onion and 8 to 10 minutes for the eggplant. Peel the peppers and cut all the grilled vegetables into 1/2-inch dice.
2. Heat the 2 teaspoons oil in a large nonreactive saucepan. Add the garlic and stir over moderate heat until fragrant. Add the tomatoes, chicken stock, salt and pepper and simmer, stirring, for 10 minutes. Add the grilled vegetables, 1 1/2 teaspoons of the basil and the oregano and simmer, stirring, for 3 minutes longer.
3. Grill the bread until toasted. Combine the cheese, remaining 1 1/2 teaspoons basil and a generous grinding of pepper and stir until smooth; stir in the cream. Spread the goat cheese on the warm toasts and serve with the soup.

Low Carb 'rice' Casserole

Ingredients

• 10 ounces diced ham (optional)
• 16 ounces broccoli
• 3 tablespoons butter
• 1 chicken bouillon cube
• 4 ounces cream cheese
• 2/3 cup cheddar cheese
• 16 ounces tofu shirataki noodles, dried and finely chopped
• garlic salt

Instructions

1. Simmer vegetables/meat in the butter and bouillon until cooked.
2. Make shirataki rice: open packages and rinse WELL. Dry with paper towels. Chop into rice size with food processor.
3. Add shirataki to pan.
4. Add cheeses and melt.
5. Spice to taste.
6. Stir and let flavors mix for a few minutes.
7. Enjoy!

Creamy Shrimp & Pasta (Low Fat)

Ingredients

• 16 ounces pasta
• 3 ounces Canadian bacon, chopped
• 2 lbs medium shrimp, peeled and tails removed
• 1 tablespoon onion powder or 1 tablespoon minced onion
• 2 tablespoons reduced-calorie stick margarine
• 3 tablespoons all-purpose flour
• 2 cups fat-free chicken broth
• 1/2 cup white wine (optional)
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/2 tablespoon dried basil
• 1 tablespoon garlic (or more)
• 1 teaspoon dried rosemary
• 1/4 cup parmigiano, grated (I like to use slightly more to taste) (optional)
• 1 dash black pepper, to taste

Instructions

1. Cook the pasta according to package directions, omitting any oil and salt. Drain and keep warm.
2. While the pasta is cooking, in a large pan coated with nonstick cooking spray, saute the canadian bacon, shrimp and onion powder over medium heat until the shrimp begins to turn pink, about 4 minutes.
3. While the shrimp is cooking, melt the margarine in a saucepan over medium heat. Add the flour and gradually stir in the chicken broth to make a white sauce. Cook until thickened and set aside.
4. If the shrimp has formed a lot of liquid, drain.
5. To the shrimp, add the wine if using, and cook 1 minute. Add the red pepper flakes, basil, garlic, rosemary, and the white sauce; cook 5 minutes until thickened.
6. Toss with the cooked pasta.

Low Carb Waffles

Ingredients

• 2 tablespoons Flax meal
• 3/4 cup gram flour
• 1/8 teaspoon Salt
• 2 teaspoons Splenda
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/4 cup Egg Substitute - or 1 large egg
• 3/4 cup Evaporated milk - We use low fat version
• 2 tablespoons Butter melted

Instructions

1. Mix the dry ingredients in one bowl and wet ingredients in another. Preheat your waffle maker and lightly spray it with non-stick.
2. Pour wet ingredients into the dry and mix briefly. A few lumps are OK, so don't over-mix.
3. Pour 1/2 - 3/4 cup portions of batter onto the waffle maker and bake for 3-4 minutes. When the waffles are golden brown place them in a warm oven to dry slightly while you bake the rest of the batch.
4. This makes four 7-inch waffles. Serve with sugar free syrup or fresh fruits.
5. Each waffle contains an estimated:
6. Cals: 218, FatCals: 102, TotFat: 12g
7. SatFat: 6g, PolyFat: 2g, MonoFat: 4g
8. Chol: 29mg, Na: 314mg, K: 379mg
9. TotCarbs: 16g, Fiber: 4g, Sugars: 2g
10. NetCarbs: 12g, Protein:10g
11. You can use melted margarine if you want to shift the fat profile towards MonoFats.

Julie's Extra Special Holiday Chex Mix

Ingredients

• 1 lb bacon, slices (approx, up to 1/2 cup drippings) or 1/3 cup bacon drippings (approx, up to 1/2 cup drippings)
• 1/2 cup butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground sage
• 1/2 teaspoon Lawry's Seasoned Salt, to taste
• 4 dashes Tabasco sauce, to taste
• 2 cups dry roasted peanuts
• 1 cup cashew pieces
• 2 cups pretzels (whatever shape you prefer, but small ones are easier to handle)
• 5 cups Corn Chex
• 3 cups Rice Chex
• 1 cup Wheat Chex
• 2 cups Cheerios toasted oat cereal
• 1 cup cheese nips or 1 cup goldfish crackers

Instructions

1. Fry up the bacon until it's nice and crisp. Note: for those who've asked, 1 pound of bacon (in my experience) will yield between 1/3 to 1/2 cup of drippings. It depends on the bacon you use.
2. Then place the cooked bacon in a container and reserve it for another use- it's the leftover drippings you're after!
3. Pre-heat the oven to 250 degrees F.
4. Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, buttery mix.
5. In a very large bowl, combine the mix ingredients.
6. Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
7. Spread on cookie sheets and bake for 1 hour, turning every 15 minutes.
8. Spread on paper towels to cool.
9. Store in airtight container.
10. Makes about 14 cups Chex mix snack.

Bacon Cheeseburger Soup - Low(Er) Carb Version

Ingredients

• 1 lb lean ground beef
• 6 slices bacon, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon Frank's red hot sauce
• 4 cups chicken broth
• 8 ounces Velveeta cheese (cubed)
• 1 1/2 cups heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup sour cream

Instructions

1. In a large saucepan, cook beef and chopped bacon until both are browned.
2. Add chicken broth, basil, parsley, Franks Red Hot Sauce and bring to a boil.
3. Reduce heat - Cover and simmer for 20 - 30 minutes.
4. Add Velveeta, heavy cream, salt and pepper and sour cream and stir until Velveeta melts.
5. Serve in bowls and top with shredded cheese and a teaspoon of sour cream (if desired).

Chicken Shish Kabob Recipe

Ingredients

• Marinade:
• 1 cup olive oil
• 1 cup Trader Joe's brand Island Soyaki (or an equivalent w/pineapple juice, sesame seeds, soy sauce, etc.)
• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 tbsp chili powder
• Kabobs:
• 2-3 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 zucchini
• 1 yellow squash
• 8-10 baby Portabella mushrooms, cut in half
• 10+ baby heirloom tomatoes

Instructions

1. Combine all the marinade ingredients into a large mixing bowl and whisk together.
2. In a separate dish, put chicken cubes and ladle marinade in until it just covers the meat.
3. Cut the zucchini and squash into chunks. Add all veggies into the remaining marinade in mixing bowl.
4. Cover both dishes and refrigerate for 6-8 hours. If possible, check on it every few hours and shake it up to be sure all the flavors are getting into the meat and veggies.
5. Soak bamboo skewers in water for at least an hour before grilling in order to ensure that they wont burn on the grill.
6. Preheat your grill, I set mine at high. I also add a bit of water and some liquid smoke to the bottom try of my indoor grill.
7. Take chicken and veggies out of refrigerator and put on skewers, alternating orders. Once you have all the skewers ready to go, put them on the grill and cover, then turn after 2-3 minutes and let cook on other side for 3 minutes. Remove from grill. I serve this with couscous but feel free to be creative!

Low Fat Lower Carb Turkey Lasagna ( Whole Wheat Lasagna Noodles)

Ingredients

• 1 lb extra lean ground turkey
• 44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 2 tablespoons oregano
• 1 tablespoon chopped fresh parsley
• 1 teaspoon nutmeg
• 1/2 teaspoon garlic powder
• 1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
• 2 tablespoons Splenda sugar substitute
• 1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand)
• 1 (10 ounce) box frozen chopped spinach
• 30 ounces about 4 cups polly-o fat-free ricotta cheese
• 8 ounces sargento shredded reduced-fat mozzarella cheese
• 1/4 cup grated locatelli romano cheese
• 1 cup egg substitute
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Brown meat in large (>3qt) saucepan, drain.
2. Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
3. Cook spinach according to directions, drain well and let cool a little.
4. Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
5. Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
6. In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
7. Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
8. Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
9. Allow to stand for about 10 minutes before cutting for easier handling.
10. Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.

Fig Cookies - Low Carb

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 1 Egg Beaten
• 2 cups Bob’s Red Mill whole grain low carb
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 cup figs chopped
• 1/2 cup walnuts chopped

Instructions

1. Preheat oven to 350 degrees
2. Cream butter and sugar
3. Add the beaten egg
4. Mix well
5. Sift together dry ingredients
6. Fold dry ingredients into sugar, butter, egg mixture
7. Fold in figs
8. Fold in walnuts
9. Drop by spoonfuls and flatten onto greased baking sheet
10. Bake 15 to 20 minutes
11. Let cool

Breakfast Lasagna Will Get You Through These Next Few Days

Ingredients

• ¾ cup sifted bread flour (you can use all-purpose, bread flour gives a bit more structure, which can help with layering)
• 1 cup whole milk
• 2 eggs
• 2 tablespoons melted butter
• Pinch salt
• 12 ounces breakfast sausage patties or sausage meat, casings removed
• Butter
• ¼ cup Wondra flour (you can use all-purpose, but Wondra avoids clumping better)
• 2 cups whole milk
• Salt and pepper
• 2 28-ounce cans whole peeled plum tomatoes, preferably San Marzano
• Olive oil
• Salt and pepper
• 1 15 oz container full-fat ricotta cheese
• 1 egg
• 1 tablespoon extra virgin olive oil
• ¼ cup chopped parsley
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 dozen large eggs
• 3 tablespoons butter, grated
• 1 tablespoon butter
• Salt and pepper
• 2 cups grated full-fat mozzarella
• ½ cup grated Parmesan cheese
• Chopped parsley for garnish (optional)

Instructions

1. Mix the eggs into the milk in a small bowl and stir in the melted butter. Sift the flour and salt together, and put into a medium bowl. Add the wet ingredients and mix until well combined, I sometimes use an immersion blender to get it super smooth. It should be slightly thicker than heavy cream, but very fluid and pourable. Let sit at room temperature for 30-120 minutes before making crepes.
2. In a large nonstick skillet over medium high heat, cook the sausage, using a spatula to break the meat up into crumbles, and cooking until browned and cooked through. Remove the sausage to a bowl, leaving the fat in the skillet. Eyeball how much fat is left, you want about 3 tablespoons. If you don't have that much, add a bit of butter to get to that 3 tablespoon mark.
3. Preheat oven to 300°F. Grease a large baking tray with olive oil.
4. Beat the egg with the olive oil until smooth. Mix with the ricotta until you get a soft blend, then add parsley, salt and pepper. Set aside.
5. Preheat the oven to 350°F. Layer 2-3 crepes to cover the bottom of a greased 9x13 casserole dish. Spread 1/2 of the ricotta mixture over the crepes. Layer 1/2 of the tomatoes over the cheese mixture, then pour 1/2 of the sausage gravy over the tomatoes. Repeat this layering. Add a last layer of crepes on top of the last layer of gravy. Cover the casserole with foil and bake for 30 minutes. At the 20 minute mark, make the eggs.
6. Beat the eggs in a medium bow with the grated butter until combined. Melt the last tablespoon of butter in a large nonstick skillet over medium high heat. Scramble the eggs to soft curds. You want these looser than you might think because they will continue to cook in the casserole. Set aside.
7. Remove the lasagna from the oven and discard foil. Turn on the broiler. Spread the eggs on top of the dish and then sprinkle the top with 2 cups shredded full-fat mozzarella and 1/2 cup grated Parmesan. Return the dish to the oven for 4-5 minutes until cheese is melted and slightly browned.

Meatball Gnocchi Bake

Ingredients

• 1/2 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp. dried mixed herbs
• 300 g beef mince, 5% fat
• 40 g dried breadcrumbs
• 1 medium egg
• 1/2 tbsp. olive oil
• 1/2 small onion, finely chopped
• 1 garlic clove, crushed
• 2 celery sticks, finely chopped
• 2 tsp. dried basil or mixed herbs
• 2 x 400g tins chopped tomatoes
• 2 tbsp. tomato purée
• 400 g fresh gnocchi
• 100 g frozen peas
• 125 g mozzarella, torn into small pieces

Instructions

1. Preheat grill to high. For the meatballs, in a medium bowl mix all the ingredients with plenty of seasoning.
2. Heat a large, shallow casserole dish or non-stick frying pan (that has a lid) over medium heat. Using your hands, shape the beef mixture into walnut-sized balls and add to the pan. Brown all over.
3. Lower the heat. Make the tomato sauce in the same casserole/pan with the balls. Push all the meatballs to 1 side of the pan, and to the empty side add the onion, garlic and celery and cook for 5min. Add the dried herb(s), tomatoes, tomato purée and some seasoning and gently mix everything to combine. Bring up to a bubble.
4. To finish, carefully mix in the gnocchi. Cover and simmer gently for 5min. Uncover and cook for a few min to reduce the sauce slightly. Sprinkle over the peas and gently mix in. Scatter over the mozzarella.
5. Grill for 5min, or until golden and bubbling. Serve with a green salad.

Dinner- Stroganoff and Green Beans for two

Ingredients

• 6 ounces venison or lean beef cubed into bite sized pieces
• 1 cup yogurt; plain low-fat
• 6 cups Mushrooms sliced
• 1 cup Onion diced
• 4 teaspoons cornstarch
• 2 cups green beans
• 2 2/3 teaspoons olive oil
• 1/8 teaspoon red wine
• 1/8 teaspoon worcestershire sauce
• 1/2 cup strong beef stock
• 2 tablespoons red bell pepper diced
• salt and pepper to taste

Instructions

1. In a saute pan, cook mushrooms, onions and venison in hot oil for 5 - 10 minutes. In seperate sauce pan combine wine, yogurt and worcestershire sauce. Mix cornstarch with beef stock then add to sauce pan. Simmer. Stir Occassionally until thickened. Do not boil. Add heated sauce to venison and mushroom mixture. Simmer for 5 minutes. Serve.
2. In a saucepan cover green beans and red bell pepper with water. Cook until fork tender. Drain and serve.

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole

Ingredients

• 4 boneless, skinless chicken breasts cut into lengthwise strips
• 1 tsp. poultry season
• 1 tsp dried thyme
• water or chicken stock to cover the chicken
• (Can also use 4-5 cups shredded rotisserie chicken
• 6 cups bite-sized broccoli pieces
• 1 cup mayo light or regular (do not use fat-free)
• 1 cup sour cream light or regular (do not use fat-free)
• 1 T lemon juice (I used my fresh-frozen lemon juice)
• 2 tsp. sweet curry powder
• 1 tsp. hot curry powder
• (Use any combination of curry powders you prefer.)
• 1 1/2 cups + 1 1/2 cups grated cheese blend (We used a shredd but any cheese blend that includes cheddar will also work, including lowe
• 1/4 cup finely grated Parmesan cheese
• salt and fresh-ground black pepper to taste

Instructions

1. Preheat the oven to 375F/190C. Spray a 9" x 13" glass or crockery casserole dish with non-stick spray.
2. Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil. As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it's firm. Drain chicken into a colander placed in the sink. When it's cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)
3. While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. (You want the broccoli still quite crisp; it will cook in the oven.) Drain the broccoli into a colander if it seems very wet.
4. Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. (If you're a curry fan, you might want to taste at this point and see if you want a little more curry powder.) Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.
5. Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese.
6. Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top. Serve hot.

Cheesy Broccoli Chicken Casserole Low Carb

Ingredients

• 4-5 cups Boneless chicken Shredded
• 2 cups Broccoli Florets
• 1 medium onion diced
• 8 ounces cream cheese softened
• 1 cup chicken broth
• 1.5 cup colby cheese shredded
• 2 tablespoons fried onions optional

Instructions

1. Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first. Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly. Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling. Makes 8 servings, approximately 3 net carbs per serving

Low Carb Fried Shrimp

Ingredients

• 2 cups Atkins baking mix
• 1/3-1/2 cup Old Bay Seasoning
• 20 ounces peeled deveined, tails on shrimp
• oil (for frying)
• fresh ground pepper

Instructions

1. Combine baking mix and Old Bay - adjust amount of Old Bay to your own taste.
2. Toss shrimp in breading mixture to coat.
3. Fry in oil preheated in deep skillet on stove. Shrimp should only take 2 mins or so to fry.
4. Top lightly with fresh ground pepper.

I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna

Ingredients

• 2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
• cooking spray (olive oil spray is best)
• salt and pepper
• 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 cloves chopped garlic
• 1 red pepper, chopped
• 1 (16 ounce) package sliced mushrooms
• 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
• 1 teaspoon fennel seed (optional)
• salt and pepper
• 1 teaspoon red pepper flakes (if you dare!) (optional)
• 1 (10 ounce) package frozen chopped spinach
• 1 cup red wine (optional) or 1 cup vodka (optional)
• 1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
• 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)
• 2 cups low-fat ricotta cheese
• 2 eggs
• 3 green onions, chopped
• 3 cups shredded lowfat mozzarella cheese
• 1/2 cup parmesan cheese

Instructions

1. Preheat oven to 425 degrees.
2. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
3. Cook slices 5 minutes on each side.
4. Lower oven temp to 375.
5. Brown meat, onion and garlic in olive oil for 5 minutes.
6. Add red pepper and mushrooms, and cook 5 minutes.
7. Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
8. Blend ricotta, egg and Green onion.
9. Blend together Mozzarella and Parmesan Cheese.
10. Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
11. Layer ½ eggplant slices
12. Dollop and Spread ½ ricotta
13. Layer 1/3 mozzarella/parmesan mixture.
14. REPEAT
15. Add last layer of sauce, then mozzarella/parmesan mixture on top.
16. Cover with foil and bake at 375 degrees for 1 hour.
17. Remove foil and bake or broil another 5-10 minutes until cheese is browned.
18. Let it rest 10 minutes before slicing, if you can wait that long!

20-Minute Green Goddess Pasta

Ingredients

• 1 pound (about 450g) dry spaghetti or other pasta type
• 1 head broccoli, cut into florets (about 350g)
• 1 cup (120g) frozen peas
• 3 cups (100g) fresh spinach leaves
• Handful fresh basil leaves
• 1/2 lemon, juice and zest
• 1/2 garlic clove
• 1/4 cup (60g) mascarpone cheese
• 1/2 cup (50g) grated parmesan cheese
• Salt and pepper to taste
• Extra parmesan cheese, lemon zest and chilli flakes, for garnish

Instructions

1. Bring two large pots of salted water to a boil.
2. Cook spaghetti in one pot according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
3. In a separate pot, add broccoli florets and cook for 3-4 minutes until they are slightly tender but still vibrant.
4. Add frozen peas and cook for an additional 2 minutes.
5. Finally, add fresh spinach leaves and cook for 1 minute until wilted.
6. Drain the vegetables and set aside.
7. In a blender, combine the boiled broccoli, peas, and spinach with fresh basil, lemon zest, lemon juice, mascarpone cheese and garlic.
8. Blend until smooth, adding pasta cooking water as needed to achieve a creamy consistency.
9. In the pot used to cook the spaghetti, combine the blended green sauce with the drained pasta and parmesan cheese.
10. Toss the spaghetti until it is well coated with the green sauce. If the sauce is too thick, add more pasta cooking water to reach your desired consistency.
11. Season with salt and pepper to taste.
12. Serve the Green Goddess Pasta hot, garnished with additional parmesan cheese, lemon zest and chilli flakes.

Hamburger Taco Dip Recipe

Ingredients

• 1 pound ground chuck
• 1 medium onion, diced
• 2 cloves garlic, pressed through mincer
• 1 can refried beans (I’ve also used regular black beans instead, and mashed them quite a bit)
• ¼ cup smooth taco sauce (I like Taco Bell’s)
• ¼ cup hot or medium salsa, to your taste
• 1 (2¼ ounce) can diced green chilies, optional
• 2 to 4 tablespoons diced jalapeno peppers, optional
• 1 cup shredded Velveeta OR Kraft Mexican Four Cheese, plus 1/2 cup for topping
• Cayenne pepper to taste (I now use Tastefully Simple Fiesta Party Dip seasoning - it is so good!)
• ½ teaspoon cumin
• ¼ cup chopped black olives for topping
• scoop of sour cream for topping

Instructions

1. Brown hamburger and onion in large skillet; drain off any fat.
2. Add remaining ingredients to pan and cook until fully heated.
3. Put dip into crock-pot to keep warm.
4. Garnish top of dip with ½ cup additional cheese and ¼ cup chopped black olives and a scoop of sour cream.
5. Serve warm with tortilla chips.

Low Carb Crockpot Lasagna

Ingredients

• 1 lb ground turkey
• 1 (5 ounce) package of hormel turkey pepperoni
• 1 (26 ounce) jar pizza sauce (no added sugar)
• 1 tablespoon garlic powder
• 2 tablespoons parsley
• 1 medium zucchini, shredded (about 8-10-inch long)
• 3 cups fresh spinach
• 2 cups cottage cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese

Instructions

1. Brown hamburger in skillet and drain.
2. Wipe 6 quart crockpot with oil.
3. Spread a thin layer of pizza sauce in bottom of crockpot.
4. Spread 1/2 of hamburger over the sauce.
5. Stir remaining pizza sauce into hamburger, along with garlic powder and parsley.
6. Layer half of the zucchini and spinach over hamburger.
7. Top with 1/2 of the cottage cheese, spreading evenly.
8. Sprinkle with 1 Celsius of Mozzarella cheese.
9. Top with 1/2 of hamburger mixture, spreading evenly.
10. Then top with veggies and the rest of the cottage cheese.
11. Sprinkle with the rest of the mozzarella cheese and sprinkle Parmesan on top.
12. Cook on low 3-1/2 to 4-1/2 hours. Let rest for 10 minutes.
13. Cut into wedges & serve.

Tasty Low Fat Chicken Stuff for Chicken & Dumplings/Biscuits

Ingredients

• 1 (10 3/4 ounce) can low-fat cream of chicken soup
• 1/4 cup fat free sour cream
• 1 teaspoon italian seasoning
• 2 teaspoons onion flakes
• 1 1/2 cups diced cooked chicken
• 3/4 cup frozen peas
• 1 cup sliced cooked carrot (frozen or a can, drained)

Instructions

1. Preheat your oven to 375°F.
2. Spray an 8x8-inch pan with cooking spray.
3. In a large pan mix the soup, sour cream, and seasoning.
4. Cook and stir over medium heat until it is hot and bubbly.
5. Add the chicken and veggies.
6. Stir it well to combine.
7. Pour it into your prepared pan.
8. Top it with some sort of biscuits.
9. Bake 20 to 25 minutes or until the top is nicely browned.

Hearty vegetable stew with dumplings

Ingredients

• 25g butter, plus a little extra
• 300g chestnut mushrooms, halved
• 1 leek, roughly chopped
• 2 large carrots, thickly sliced at an angle
• 2 garlic cloves, finely chopped
• 1 tsp dried thyme
• 1 tbsp plain flour
• 300ml vegetable stock
• 400g can cream of mushroom soup
• large handful of parsley, chopped
• mash, to serve
• 150g self-raising flour, plus extra for dusting
• 70g vegetable suet

Instructions

1. Melt the butter in a deep flameproof casserole over a medium-high heat and fry the mushrooms for 3-4 mins until starting to brown. Reduce the heat to medium and tip in the leeks and carrots, adding another knob of butter if the pan looks dry. Cook for 5 mins until the veg starts to soften, then add the garlic, thyme and a large pinch each of salt and freshly ground black pepper. Cook for 3-4 mins more to combine.
2. Stir in the flour, then pour in the stock and stir until combined. Pour in the mushroom soup, stir and bring to a simmer over a low heat. Check for seasoning, then simmer for another 10 mins while you make the dumplings.
3. Tip the flour into a bowl with ½ tsp salt. Stir in the suet, then make a well in the centre. Add 3 tbsp cold water and mix until a dough forms, adding a little more water if needed until the dough is firm but pliable. Divide into eight equal pieces and roll each one into a ball on a lightly floured surface. Arrange in an even layer on top of the stew, cover and cook for 20 mins, stirring occasionally. Remove the lid for the last 5 mins of cooking time. Stir in the parsley and serve with mash.

Healthy Breakfast Casserole with Sweet Potato Hash Browns

Ingredients

• 8 ounce Sweet potatoes
• 4 ounce Onion
• 8 ounce Green pepper
• 1 teaspoon Minced Garlic
• 6 strips Bacon
• 12 large Eggs
• 1/2 cup Milk
• 1 teaspoon dried mustard
• 1 teaspoon Paprika
• 1 tablespoon hot sauce
• 1/2 cup Gouda Cheese

Instructions

1. Preheat oven to 350ºF and spray a 9×13-inch casserole dish with cooking spray. Set aside.
2. Grate sweet potato with skin on and place into the casserole dish. Add white onion, green pepper, garlic, and cooked bacon to the casserole dish. Mix all vegetables and bacon together. Set aside.
3. In a large bowl, whisk eggs together until combined. Add milk and to the eggs and whisk again. Next, add mustard, paprika, salt, and hot sauce to egg mixture and whisk one final time.
4. Pour egg mixture into the casserole dish. Making sure all vegetables and bacon are covered.
5. Place casserole dish into the oven and bake for 30 minutes. Then add cheese and bake for an additional 5 minutes.

Chicken Breasts Stuffed With Spinach And Brie Recipe

Ingredients

• 6 boneless skinless chicken breast halves
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons minced garlic
• 24 fresh spinach leaves
• 6 ounces brie cheese
• 3 tablespoons butter softened
• 1 tablespoon flour
• 1/2 cup dry white wine
• 1/2 cup water
• Chopped chives for garnish

Instructions

1. Pound each breast to between 1/8" and 1/4" thick.
2. Season with salt, pepper and nutmeg.
3. Rub with 1/4 teaspoon garlic.
4. Top with 4 spinach leaves.
5. Cut brie so the center is used for sauce and remaining rind and interior for filling.
6. Parts should be equal.
7. Place rind in center of breast.
8. Fold in edges and roll up to seal.
9. Heat oven to 400.
10. Place chicken bundles in baking dish.
11. Dot with 1-1/2 tablespoons butter.
12. Bake 25 minutes turning after 10 minutes.
13. Melt remaining butter in medium saucepan.
14. Add flour then stir until smooth.
15. Add wine and water stirring constantly.
16. Bring to boil then remove.
17. Before serving rewarm.
18. Add remaining brie whisking until melted.
19. Slice chicken and serve with sauce garnished with chives.

Slow-Cooker Cheddar Soup

Ingredients

• 4 cups chicken stock
• 2 cups chopped sweet onion (from 1 large onion)
• .5 cup chopped carrot (from 1 large carrot)
• .5 cup chopped celery (from 1 large stalk)
• .5 cup chopped red bell pepper (from 1 small pepper)
• .25 cup unsalted butter
• 1.5 teaspoons kosher salt
• .5 teaspoon black pepper
• .25 teaspoon crushed red pepper
• 12 ounces sharp Cheddar cheese, shredded (about 3 cups)
• 1 (8-oz.) pkg. cream cheese
• 1.25 cups whole milk, divided
• .25 cup cornstarch
• 8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
• Crumbled cooked bacon and sliced scallions

Instructions

1. Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
2. Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
3. Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
4. Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

Gouda Red Pepper Potato Bisque Recipe

Ingredients

• 3-4 oz chopped cooked turkey
• 2 tablespoons olive oil
• 1/2 small red onion, chopped
• 2 stalks celery, chopped
• 2 green onion leaves, chopped
• 1/2 large red potato, unpeeled and chopped into pea size pieces
• 1 small can creamed corn
• 2 cups skim lactose-free milk
• 2 oz thin sliced gouda cheese
• 1 red pepper, chopped
• 1/8 -1/4 tsp. dried basil
• A couple of shakes of dried parsley
• 1/4 tsp. Crazy Jane's Mixed-up Pepper
• 1/8 tsp. dried dill
• 1 cup of egg substitute

Instructions

1. Heat the olive oil in a large heavy skillet on medium high.
2. Saute the red potato, celery, green onion, and red onion until the vegies begin to caramelize, or to taste.
3. Add the basil, parsley, pepper, and dill and stir.
4. Add the can of creamed corn and stir.
5. Add the turkey, cheese and milk and, using a small whip, begin to stir constantly.
6. When the cheese melts and the milk gets hot, but not boiling, add the egg substitute.
7. Cook and stir gently with the whip until the egg thickens the soup.
8. Ladle into bowls and serve.

Southwestern Soup (aka Mexican Chicken Corn Chowder)

Ingredients

• 1.5 Lbs. Boneless Skinless Chicken Breasts Cut into 1 in. pieces
• 1/2 C. Onion Chopped
• 1 to 2 Cloves Garlic Minced
• 3 Tbsp. Butter
• 1 C. Hot Water (when using skim milk, leave water out)
• 2 Tsp. Chicken Bouillon Granules
• 1/2 to 1 Tsp. Cumin Ground
• 2 C. Half and Half Cream (Can use skim milk instead)
• 2 C. Monterey Jack Cheese Shredded
• 1 Can (14.75 oz.) Cream-Style Corn
• 1 Can (4 oz.) Green Chilis Chopped, Not Drained
• 1/4 to 1 Tsp. Hot Pepper Sauce
• 1 Medium Tomato Chopped (If Desired)
• Fresh Cilantro Minced (If Desired)
• 1 Can White beans Optional

Instructions

1. Brown chicken, onion and garlic in butter until chicken is no longer pink.
2. Transfer the browned chicken mixture into the slow cooker. Add the water, bouillon, cumin, cream, corn, and chilies. Cook on low for 5-6 hours. Add the hot sauce and cheese about a half hour before serving.
3. Sprinkle with tomato and cilantro if desired.
4. _____________________________________________________________________
5. Actual Calorie Info (with full fat ingredients):
6. 1 Serving (1 Cup) = 368 Calories

Low Carb Broccoli and Cheese Soup

Ingredients

• 1 tablespoon Olive Oil
• 1 cup onion chopped
• 2 cloves Garlic minced
• 1/4 teaspoon oregano
• 3 can substitute chicken broth
• 16 ounces broccoli florets
• 1/3 cup low carb flour
• 1 cup heavy cream
• 1/4 teaspoon black pepper
• 8 ounces cheddar cheese grated

Instructions

1. 1. Heat a large nonstick saucepan over medium-high heat. Add olive oil to the pan. Add onion and garlic, and Oregano and saute 3 minutes or until tender.
2. 2. Add flour to broth and whisk it. Add flour broth mixture and broccoli to the pan.
3. 3. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes or until florets are soft. If you use more than just the florets; ie broccoli stems, you may have to cook longer.
4. 4. Stir in pepper. Remove from the heat
5. 5. Either use a handheld stick blender and blend randomly right in the pan or place one third of soup in blender or food processor, process until smooth. Return pureed soup to pan.
6. 6. Add cream and grated cheese, stirring until cheese melts.

Low carb fried chicken

Ingredients

• 2.5 pounds Chicken Chicken thighs
• 3.5 ounces Pork rinds 1 bag
• 1 Cup French Fried onion French's
• 1/4 cup Parmesan cheese grated
• 2 teaspoons Garlic powder
• 1 teaspoon Black pepper
• 1/2 teaspoon Salt
• 1 teaspoon Paprika
• 1 tablespoon Mayonnaise
• 2 each Eggs
• 1/2 Cup Heavy cream

Instructions

1. 1. Preheat the oven to 350.
2. 2. Combine all of the dry ingredients and blend or mash until the crumbs are fine.
3. 3. In a separate bowl, beat the eggs well. Add the mayo and heavy cream and mix well again.
4. 4. Dip the chicken in the egg mixture and coat well on both sides.
5. 5. Roll the chicken in the dry mixture and pack with your hand until well coated on both sides.
6. 6. Let chicken sit and dry for about 15 minutes.
7. 7. Bake for 35 minutes, or until internal temperature of 165 is reached and golden brown. Temperature and time may vary based on thickness of the chicken and the oven. I used bone in, not frozen, chicken things.

Low Carb Oatmeal Pancakes

Ingredients

• 1/2 cup old-fashioned oatmeal
• 1/4 cup fat-free cottage cheese (or tof u)
• 4 egg whites (or 2 whole eggs)
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup blueberries (optional)
• 1/4 cup chocolate chips (optional)
• 1 teaspoon cocoa (optional)
• 1/2 banana (optional)

Instructions

1. Place all ingredients in a blender; blend until smooth.
2. Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side.
3. Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.

Low Carb Sweet and Sour Chicken

Ingredients

• 1 -1 1/2 lb boneless chicken, cut up
• 1 cup white onion (you can leave the chunks big so you can pick them out)
• 12 ounces diet orange soda (Diet Rite Tangerine works great)
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• black pepper, to taste

Instructions

1. Brown chicken and onions in a non-stick pan sprayed with cooking spray.
2. When chicken is brown, add the remaining ingredients.
3. Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
4. Uncover and reduce liquid until it makes a syrupy sauce.
5. A little arrowroot powder may be added to thicken the sauce, if desired.

Low-Carb Corned Beef & Cabbage

Ingredients

• 2-3 lb corned beef brisket WITH spice packet
• 1 small to medium head cabbage, chopped
• 1 small onion, chopped
• 1 cup carrots, chopped (optional)
• 3 garlic cloves, mashed
• 4-6 cups water

Instructions

1. Add carrots, garlic, and onion to bottom of slow cooker.
2. Add corned beef brisket on top.
3. Pour water on top of all the food. Sprinkle spice packet on top of meat and vegetables.
4. Cook HIGH 4-6 hours or LOW 8-12.
5. Add cabbage and cook an 30-45 minutes or until cabbage is tender.
6. Option 1
7. Add trivet or wire rack to pressure cooker and place corned beef brisket on top, fat side UP.
8. Add enough water to cover the corned beef. Approximately 6 cups.
9. Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Natural release pressure 10 minutes, then quick release remaining pressure.
10. Remove corned beef and add cabbage and carrots on top. Add lid, close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.
11. Option 2
12. Place the brisket directly in the bottom of the pressure cooker, fat side UP. Add enough water to cover the corned beef, approximately 4 cups.
13. Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Quick release pressure.
14. Open pressure cooker and add cabbage and carrots on top of corned beef. Close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.

Low Carb Chips

Ingredients

• 4 egg whites
• 1/2 c. cheese shredded
• to taste seasoning

Instructions

1. Preheat oven to 400 degrees. Grease a mini muffin tin generously. Whisk egg whites. Add seasonings. Add 1/2 T. egg into each tin cup. Top with a pinch of cheese. Bake 10-20 minutes. Eat immediately, once cooled.

Beef and Veggie Stir Fry- GF by Keith

Ingredients

• 2 Tablespoons Grape seed oil, or cocoanut oil
• 2 Cups Beef strips Any beef cut into stir fry size strips or pieces.
• 1/2 teaspoon Curry powder
• 1/2 teaspoon Ginger
• 1 16 oz pkg Frozen Stir fry veggies Your choice
• 1/4 cup La Choy gluten free soy sauce Or San J makes GF
• 3 tablespoons red cooking wine, or balsamic vinegar (better)
• 1 Tablespoon Corn Starch For thickening. add to soy sauce, then add to mixture as needed
• 1 cup beef broth. (1cup or more as needed. better than water for flavor).
• 1 Cup brown rice (Brown rice is lower carbs) (or use 1/2 quinoa for even lower carbs). can be microwaved. little butter helps.

Instructions

1. Cook rice according to pkg directions.
2. While rice is cooking, Cut beef into stir fry sized strips. Fry medium high in hot oil and wine.
3. Add spices.
4. Add balsamic vinegar. Continue slow cooking, 10-12 minutes. When meat is browned, Add frozen veggies, and beef broth. Continue cooking on med high heat, until veggies are defrosted, and soft.
5. Stir corn starch into soy sauce to make a slurry. Add more soy sauce or vinegar if it's too thick.
6. Add corn starch mixture slowly to meat and veggies to thicken sauce, stirring continuously. If it becomes too thick, add more beef broth and wine.
7. Continue cooking on low, until veggies are soft and done, and sauce is thickened, about 5 minutes.

Albóndigas (Mexican Meatball Soup)

Ingredients

• 1 large yellow onion, finely chopped and divided
• 1 c. chopped fresh cilantro, divided, plus more to serve
• 1/2 c. long-grain white rice
• 2 large eggs
• 4 garlic cloves, finely chopped and divided
• 2 tbsp. chopped fresh mint, optional
• 1 tbsp. plus 1 teaspoon dried oregano, divided
• 1 tbsp. kosher salt, divided, plus more to taste
• 2 tsp. ground cumin, divided
• 1 tsp. ground black pepper, divided
• 2 lb. ground beef (80/20)
• 2 tbsp. vegetable oil
• 4 medium carrots, peeled and sliced into 1/4-inch half-moons
• 1 medium jalapeño, seeded and diced
• 2 qt. beef broth
• 1 28-ounce can crushed tomatoes
• 2 dried bay leaves
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 3 medium zucchini, sliced into 1/2-inch thick half-moons
• Cooked rice, to serve

Instructions

1. In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
2. In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
3. Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
4. Serve hot, over cooked rice, with extra cilantro.

Low Carb Broccoli Bacon Salad

Ingredients

• 1 bunch fresh broccoli, finely chopped (raw, about 1 pound)
• 1/2 cup red onion, finely chopped
• 3/4 cup mayonnaise
• 2 tablespoons white vinegar
• 2 tablespoons Splenda sugar substitute (1/8 teaspoon plus 16 drops of liquid Splenda)
• 12 ounces bacon, chopped and fried until crisp,drain on paper towels
• 1/4 cup sunflower seeds (optional-peanuts or cashews may also be used)

Instructions

1. Put the broccoli and onion in a large bowl.
2. Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well.
3. Just before serving, stir in the bacon and sunflower kernels.

Sausage, Egg and Cheese Low Carb Bake

Ingredients

• 13 large Eggs
• 2 cups Fiesta Shedded Cheese
• 1 pound Jimmy Dean's Sage Sausage
• 2 teaspoons Salt
• 1 teaspoon Black pepper

Instructions

1. Brown sausage. Drain.
2. Whisk eggs. Add salt & pepper to taste.
3. Layer sausage on bottom of 9*13 glass casserole baking dish.
4. Layer one cup of cheese over sausage.
5. Pour whisked eggs over sausage and cheese.
6. Layer remaining cup of cheese over top.
7. Bake at 350 until eggs are done and cheese is melted and bubbly.

Low Carb Enchiladas

Ingredients

• 1/2 lb ground chicken
• salt & pepper
• 1/2 teaspoon onion powder
• 1/2 cup fat-free refried beans
• 10 ounces enchilada sauce
• 1 cup cheddar cheese
• 2 -3 tablespoons sour cream
• 5 low-carb tortillas

Instructions

1. Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
2. Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
3. Fill tortillas with the chicken mixture then place into a glass baking dish.
4. Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

Beef stew & dumplings

Ingredients

• 1 tbsp rapeseed oil
• 2 medium onions, chopped
• 2 bay leaves
• 4 thyme sprigs, plus extra leaves to serve
• 550g chunks of lean braising steak
• 100ml red wine
• 1 ½ tbsp plain flour
• 1 tsp English mustard powder
• 230g can plum tomatoes
• 500ml vegetable bouillon
• 280g carrots, halved lengthways and sliced
• 400g piece butternut squash, deseeded, peeled and cut into 3-4cm/11/4-11/2in chunks
• 140g chestnut mushrooms, quartered or halved if large
• 140g self-raising flour
• ½ tsp English mustard powder
• 2 spring onions, ends trimmed, finely chopped
• 3 tbsp chopped parsley
• 2 tbsp rapeseed oil
• 100ml buttermilk

Instructions

1. Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
2. Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
3. When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
4. Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.

Low Carb Broccoli Cheese Soup

Ingredients

• 1 tbsp Butter
• 1/2 cup Onion, diced
• 4 Garlic cloves, sliced
• 4 cups Broccoli Florets, fresh or frozen
• 4 cups Chicken broth I use 6 cups
• 1 tsp Black pepper
• 2 oz Cream cheese, diced
• 1/2 cup Heavy whipping cream
• 2 cups Cheddar cheese, shredded

Instructions

1. 1. Heat a large saucepan over medium heat, add the butter. Add the onion and garlic. Cook and stir for 30 sec.
2. 2. Add the broccoli, broth, and pepper. Bring to a simmer and cook until the broccoli is tender, 8-10 min.
3. 3. Turn the heat to LOW. Use an immersion blender to puree the soup, leaving some florets whole.
4. 4. Turn the heat to Medium, add the cream cheese and stir to melt. Bring the mixture to a boil.
5. 5. Turn the heat to LOW and in a slow, steady stream, add the cream.
6. 6. Add the cheddar cheese, one handful at a time, and stir until each handful is melted.

Skinny Mexican Style Chicken and Cornbread Casserole

Ingredients

• 1 1/4 cups onions chopped
• 2 tablespoons reduced-fat butter or Smart Balance Light
• 14.5 oz cream-style corn
• 1 1/4 cups chicken breast cooked and diced, see shopping tip
• 1 egg
• 1 tablespoon fat-free milk
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 8.5 oz Jiffy’s Corn Muffin Mix see shopping tip
• 1/2 cup salsa
• 1/2 cup fat-free sour cream
• 1/4 cup Light Mexican Blend Cheese or light cheddar cheese

Instructions

1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
2. In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.
3. In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.
4. Spoon cooked onions and liquid left in the bowl evenly over the top.
5. Using a rubber spatula, carefully spread the salsa evenly over the onions. It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.
6. Sprinkle the cheese evenly over the top of the sour cream.
7. Shopping Tips :
8. Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.
9. Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty. If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this dish.
10. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.
11. Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.

Vegetable Dip Recipe

Ingredients

• 16 oz cream cheese
• 1 1/2 cup mayonnaise (NOT miracle whip)
• 3-4 tbsp lemon juice
• 10-12 dashes Tabasco sauce
• 2 bunches green onions
• 1-2 tsp salt
• 1-2 tsp pepper
• 1 1/2 cup salad shrimp

Instructions

1. In a mixer, combine the mayonnaise and cream cheese.
2. When combined, add lemon juice and Tabasco sauce.
3. Add Salt and Pepper.
4. Finely chop the green onions and then add to the mixture.
5. Wash and Drain the shrimp. Soak up excess water on a paper towel to avoid too much moisture in the dip. Add the shrimp to the mixture.
6. Chill for at least 3 hours before use. Keep refrigerated.

Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes

Ingredients

• Steak:
• 1 ½ pounds boneless chuck steak, trimmed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 2 teaspoons olive oil
• 1 ½ cups finely chopped onion
• ½ cup chopped carrot
• ½ cup fat-free, less-sodium chicken broth, divided
• 1 teaspoon dark brown sugar
• 1 teaspoon chopped fresh rosemary
• 1 (8-ounce) package presliced mushrooms
• 1 garlic clove, minced
• 2 bay leaves
• 1 (12-ounce) bottle Guinness Stout
• Potatoes:
• 2 pounds peeled baking potatoes, quartered
• 2 tablespoons butter
• ½ cup fat-free milk
• ¼ cup finely chopped green onions
• ¼ cup reduced-fat sour cream
• 2 tablespoons prepared horseradish
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

SAUSAGE EGG ROLL IN A BOWL- low carb

Ingredients

• 1 pound ground pork breakfast sausage hot sausage adds a kick
• 1 bag coleslaw mix or shredded cabbage I like the larger shred, tri-color
• 4 cloves Fresh garlic, peeled minced
• 1 tablespoon Ginger minced
• 1 tablespoon Soy sauce
• 1/2 cup Green onions chopped and divided
• 1 tablespoon Sesame Oil
• Sauces Chili Garlic, Sambal Oelek or Sriracha

Instructions

1. Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
2. Add the coleslaw mix, garlic, ginger, 1/4 cup green onion and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
3. Remove from the heat and top with the rest of the green onions and drizzle with sesame oil.
4. Serve immediately.
5. RECIPE NOTES
6. Add Chili Garlic Sauce or Sambal Oelek while cooking or drizzle with Sriracha before serving, if desired.

FOK - Sweet Potato-Vegetable Lasagna

Ingredients

• 1 Onion chopped.
• 6 cloves Garlic chopped.
• 8 ounces Fresh mushrooms chopped.
• 1 head Broccoli chopped.
• 2 Carrot chopped.
• 2 red peppers chopped.
• 1 can Corn kernels white or hominy work too.
• 1 package Tofu firm.
• 2 jar Pasta Sauce
• 2 box Whole grain lasagna noodles
• 16 ounces Frozen spinach thawed and drained.
• 2 Sweet potatoes cooked and mashed.
• 6 Roma Tomatoes sliced.
• 1 cup Cashews ground.
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon Oregano
• 1 teaspoon Basil fresh
• 1 teaspoon Fresh rosemary

Instructions

1. ** After first attempt: Replace Sweets with regular Red, must have Basil, try lighter sauce vs. rich red sauce, fresh sauted spinach vs. frozen, kale might be an option, more corn or homily.
2. Preheat oven to 400 degrees. Saute the onion and garlic on hight for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove mixture to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the bowl of mushrooms. Saute the peppers and corn until just beginning to soften. Add them to the mushroom bowl. Drain the tofu by wrapping in paper towels. Break up the tofu in the towel with hands and add to mushroom bowl. Add spices to bowl and mix well.
3. To assemble.
4. Cover the bottom of a 9 x 13inch casserole with a layer of saurce. Add a layer of noodles. Cover the noodles with sauce. Spread the vegetable mixture over the sauced noodles. Cover with another layer of noodles and another layer of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed potatoes. Add a layer of sauce and a final layer of noodles. Top off with sauce and sliced Romas.
5. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinke with the cashews and return to the oven for 15 minutes. Let sit 15 minutes before serving.

Beta Carotene Soup Recipe

Ingredients

• 1 ½ c Rutabaga, ¼ inch dice
• 1 ½ c Sweet Potato, peeled, ¼ inch dice
• 1 ½ c Squash, peeled, ¼ inch dice (Butternut or Acorn is good, but any will work)
• 1 Carrot, grated
• 2 ribs Celery, sliced thinly
• 2 Leeks (or about 12” of white and light green parts), sliced thinly
• 2 Qts Broth (Veggie or Chicken)
• 1 Can Evaporated Milk, Skim or Regular (optional)
• 1/2 T thyme (if you love thyme like me)
• ¼ c Parsley, chopped
• Olive oil, salt and freshly ground pepper

Instructions

1. Bring broth to a boil over medium heat.
2. Add diced root veggies and simmer about 15 minutes or until tender. Meanwhile, saute carrot, celery and leeks in olive oil until soft.
3. Season to taste with salt, pepper, and thyme.
4. Add carrot mixture to broth and puree with immersion blender (alternately, CAREFULLY puree in batches in blender).
5. Stir in evaporated milk ,if using, and heat through, 2 – 3 minutes.
6. Make sure soup has cooled a bit before adding milk so it does not curdle.
7. Stir in parsley and serve.

Tuna, Noodle, and Artichoke Casserole

Ingredients

• 6 ounces thin or medium egg noodles
• 5 tablespoons (1/3 cup) unsalted butter, divided
• 1/2 cup chopped green onions
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon garlic and herb seasoning, or similar seasoning
• 1/8 teaspoon freshly ground black pepper
• 1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (2-ounce) jar pimientos
• 1 (4- to 6-ounce) jar sliced mushrooms, drained
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1 (12- to 14-ounce) can tuna, drained and flaked
• Salt, to taste
• 1 cup fresh breadcrumbs, or croissant crumbs

Instructions

1. Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
2. Heat oven to 350 F.
3. Lightly butter a 2- to 2 1/2-quart baking dish.
4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
5. Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
6. Spoon the mixture into the prepared baking dish.
7. Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.

Chase Away The Blues Curried Organic Summer Vegetable Stew Recipe

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 8 medium Sweet Baby Carrots chopped
• 1 stalk Organic Celery chopped
• 1 medium Organic Yellow Onion finely chopped
• 1 medium Organic Bell Pepper green, and finely chopped
• 1 tablespoon Organic Ginger minced
• 1 tablespoon Organic Garlic minced
• 1 tablespoon Curry Powder
• 3 large Organic Tomatoes chopped or 2 cups tomato sauce
• 1 leaf Bay Leaves
• 4 cups Fat-Free Chicken Stock or vegetable broth
• 1 large Organic Sweet Potatoes peeled and cut into 1/2-inch dice (about 8 ounces)
• 1 package Ready-to-Eat Edamame Soybeans (3 pack) 12 oz. about 1.5 cups
• 3 tablespoons Almond Butter creamy or crunchy
• 1/4 cup Organic Cilantro chopped fresh
• 4 ounces Organic Spinach leaves or other fresh greens, torn into bite-sized pieces (about 4 cups)
• Salt and Pepper To Your Taste

Instructions

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add carrots, celery, onion, bell pepper and sauté until soft and translucent, about 5 minutes.
2. Add ginger, garlic and curry powder and sauté until fragrant; do not brown garlic. Add tomatoes and bay leaf. Cook, uncovered, until juices are slightly reduced, about 3 minutes.
3. Add broth and bring the mixture to a boil. Reduce heat to low and add sweet potatoes. Simmer for about 5 minutes. Stir in edamame and almond butter until combined. Cook until heated through, about 2 minutes. Stir in cilantro and spinach. Season with salt and pepper.

Keto Chili

Ingredients

• 1 lb Ground chuck Use 73/27 if you're struggling to get your fat in.
• 1/2 each Onion Chopped Small 4g Carbs
• 2-4 cloves Garlic Chopped 2g-4g Carbs
• 1 can Diced tomatoes 15g Carbs
• 0-.5 can Green Chilies (Optional)
• .5 can Tomato Paste 12g Carbs
• 1-2 tbsp Cumin
• 2-4 tbsp Chili powder
• 1-2 tsp Dried oregano
• 1 tsp Salt To taste
• 1 tsp Black pepper To taste
• 1 each Bay leaf
• 1 tsp Xantham Gum Optional, for thickening.
• 1 tbsp Olive oil Optional, for thickening.
• 1 cup Beef Bone Broth/Stock
• 1 tbsp Coco Powder
• 1 tbsp Fish Sauce TRUST ME! (You can opt for Worcestershire sauce if you're scared.)

Instructions

1. 1.) Turn your instant pot to saute.
2. 2.) Chop your aromatics. (Make sure the onions are chopped pretty fine, that will help give texture and thickness to the chili.)
3. 3.) Make your secret sauce by combining the ingredients in a small bowl/liquid measuring cup.
4. 3.) Brown your ground beef in the instant pot.
5. 4.) Once the beef is mostly browned and the fats have rendered, use a slotted spoon to remove the beef to a bowl, keeping the rendered fat.
6. 5.) Add the onions to the beef fat and cook until they turn clear. (5min or so)
7. 6.) Add the garlic and allow it to cook until fragrant. (2 min or so)
8. 7.) Add the cumin, chili powder, dried oregano to the onion garlic mixture, and cook while stirring constantly until fragrant. (2 min or so)
9. 8.) Add the secret sauce to deglaze the bottom. (Make sure to use your stirring device to get everything unstuck from the bottom. That's all flavor.)
10. 9.) Add the ground beef, combining thoroughly.
11. 10.) Add the tomato paste, combining thoroughly.
12. 11.) Add the diced tomatoes and bay leaf. (And green chilies if using.)
13. 12.) Give a quick stir.
14. 13.) Put on lid of instant pot, sealing the valve. Set it on high for 30 min.
15. 14.) Allow to naturally release if time allows 30 min or so. Otherwise turn the valve to release pressure.
16. 15.) If the chili is to thin for your tastes: In a separate bowl add your Xantham Gum and Olive oil and mix thoroughly. Stir the mixture into the chili and let it set for a couple minutes. (Repeat if to thin still.)

Slow-Cooker Carne Guisada

Ingredients

• 2.5 pounds beef chuck roast or bottom round, cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 1 medium white onion, diced medium
• 1 medium green bell pepper, seeded and diced medium
• 1 large jalapeno, seeded and diced small
• 5 garlic cloves, roughly chopped
• 1.5 teaspoons ground cumin
• 0.75 teaspoon chili powder
• 0.75 teaspoon dried oregano
• 6 tablespoons all-purpose flour
• 1.75 cups low-sodium chicken broth
• 1 can (14 ounces) diced tomatoes
• 2 bay leaves
• Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Instructions

1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
• 1 tsp. dried basil
• 1/3 cup butter
• 1/3 cup flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 cups water
• 3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
• 1 tsp. lemon juice
• 4 large Roma tomatoes finely diced
• 1 4 oz. can mild green chilies
• 1 12 oz. can evaporated milk
• 1 15 oz. can corn, drained
• 1/4 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese

Instructions

1. In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Low Carb Chicken Parmesan with Sautéed Squash

Ingredients

• 4 boneless chicken breast halves
• 3 tablespoons Extra virgin olive oil Divided
• 1 tablespoon Butter
• 1/2 Cup Spaghetti Sauce (Or pizza sauce)
• 3/4 Cup Mozzarella grated Divided
• 1 medium Zucchini Sliced
• 1 Large Squash (Yellow), sliced
• 1/2 medium Onion Thinly sliced and quartered
• Garlic salt
• Black pepper
• Italian seasoning
• Red pepper flakes
• Parmesan cheese

Instructions

1. 1. Pound the chicken breasts until they are a uniform 3/4" thickness. Pat dry. Sprinkle both sides of meat with garlic salt, black pepper, and Italian seasoning.
2. 2. In a large skillet, heat butter and 2 T. Olive oil on medium high heat. Brown chicken breasts for 3-4 minutes per side, until lightly browned but not cooked through.
3. 3. Dividing the spaghetti sauce four ways, spoon a couple of tablespoons over each chicken breast, then top each with 2 T. grated mozzarella cheese and 1 T. grated mozzarella. Cover and reduce heat to medium low; cook for 3 minutes more or until sauce and cheese are bubbly.
4. 4. While chicken is cooking, heat remaining tablespoon of olive oil in a corner of chicken skillet, or in a separate skillet over medium high heat. Sprinkle with garlic salt and black pepper. Sauté sliced zucchini, yellow squash, and onion in oil for about 3 min. or just until tender. Sprinkle remaining mozzarella over squash, cover and cook one minute more until cheese melts.
5. 5. Serve with additional grated Parmesan and red pepper flakes, if desired.

Low-Carb Bread Recipe by Tasty

Ingredients

• 6 egg yolks
• 6 egg whites
• 2 eggs
• 2 cups almond flour
• ⅓ cup oil
• 1 tablespoon baking powder
• salt, to taste
• ¼ teaspoon cream of tartar

Instructions

1. Preheat oven to 375°F (190°C).
2. Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
3. Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
4. Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
5. Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
6. Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
7. Add the next ⅓ of the whites to the batter and fold in until smooth.
8. Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
9. Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
10. Bake for 40 minutes, until the top has set and formed a golden crust.
11. Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
12. Let the cake cool at room temperature for 1 hour before slicing.
13. Enjoy!

Asian Steak and Noodle Salad

Ingredients

• 1/4 cup Asian fish sauce
• 2 tablespoons finely chopped peeled fresh ginger
• 2 garlic cloves finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 pounds flank steak
• 1/2 cup fresh lime juice
• 6 tablespoons water
• 6 tablespoons sugar
• 6 tablespoons Asian fish sauce
• 1 1/2 teaspoons dried hot red-pepper flakes
• 1/2 cup thinly sliced shallots (2 medium)
• 8 ounces dried vermicelli rice-stick noodles*
• 2 medium Granny Smith apples
• 7 ounces Asian salad mix (16 cups loosely packed; see cooks' note, below)
• 1 cup fresh mint leaves torn into pieces if large
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

Instructions

1. Marinate and grill steak:
2. Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
3. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
4. Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
5. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
6. Assemble salad while steak rests:
7. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
8. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
9. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
10. Thinly slice steak across the grain.
11. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

Poor Mans Dinner

Ingredients

• 1 pound Ground beef
• 8 cups Mashed potatoes
• 2 cans Creamed corn
• 2 cup shredded cheese
• 1/4 cup Diced onion
• 4 Tbsp Butter
• 1/2 Cup Milk

Instructions

1. Fry up ground beef
2. Add salt and pepper to taste
3. Add in diced onion
4. Peel, cut and cook potatoes
5. Make mashed potatoes using butter and milk
6. Place browned ground beef mixture in bottom of a 13 x 9 x 2 baking dish
7. Top with mashed potatoes
8. Makes resivoir in potatoes ( like a shallow bowl)
9. Pour creamed corn in resivoir
10. Top with shredded cheese
11. Bake at 350 for about 20 minutes or until cheese is melted
12. Cut and serve! ENJOY!

Low-Carb Cheesecake

Ingredients

• 1 cup almond meal
• 1/4 cup coconut
• 125 g melted butter
• 2 teaspoons vanilla essence
• 3 eggs
• 1/4 cup Splenda granular, sugar substitute (artificial)
• 750 g cream cheese
• 1/4 cup sour cream
• 1 teaspoon vanilla essence
• 3 tablespoons lemon juice
• 2 tablespoons orange juice or 2 tablespoons mandarin juice
• 1/2 cup sugar substitute
• 3 eggs

Instructions

1. Base: Melt butter and blend the rest of the ingredients.
2. Pour into cake tin and cook for 30 minutes on 180°F.
3. Once cooked allow to cool.
4. Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
5. Once you've reached a smooth and creamy texture blend in one at a time the eggs.
6. Pour mixture onto base.
7. Decorate with strawberries.
8. As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
9. Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
10. It really is a yummy treat.

Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

• 1-2 cups cooked rice (preferably jasmine or basmati brown)
• 1 small can crushed pineapple
• ¼ cup soy sauce
• 1 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 tsp sesame oil
• 1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
• 1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
• 1 tsp canola oil

Instructions

1. Strain the pineapple from the juice set aside.
2. Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
3. Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Hamburger Brocolli Casserole, low carb

Ingredients

• 2 lbs ground beef
• 1 small onion diced
• 10 oz frozen brocolli flourets
• 2 packs frozen spinach
• 8 oz cream cheese
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• garlic powder, other spices

Instructions

1. In a large skillet, brown the hamburger and onion, seasoning with salt and pepper; drain the fat.
2. Meanwhile, cook the broccoli until tender-crisp; drain very well and season with salt and pepper.
3. Put the cream cheese in a microwaveable bowl and microwave on HIGH about 45 seconds until soft.
4. Whisk until creamy and smooth. Gradually whisk in the cream until smooth, then stir in the parmesan
5. cheese and garlic powder. Mix the hamburger, spinach and broccoli in a large, greased casserole, 2 1/2 quarts or
6. larger.
7. Pour in the cream sauce and mix well. Season to taste with salt and pepper. Bake at 350? for about 35-45 minutes,
8. until bubbly and browned on top.

Cheesecake Low Carb

Ingredients

• 3 (8 ounce) boxes Cream cheese Room temperature
• 3 large Eggs
• 1 Cup Swerve
• 1 TBSP Vanilla extract
• 1 1/2 Cup Sour cream
• 1/3 Cup Heavy whipping cream

Instructions

1. Mix together room temperature cream cheese, Splenda, HWC, sour cream and vanilla extract.
2. Add eggs and beat until creamy.
3. Pour into greased pie pan.
4. Bake 35 minutes at 350 degrees or until cracked and golden brown.

Carrot cake - low carb

Ingredients

• 2 whole carrots
• 4 whole eggs
• 1 cup coconut oil
• 1 cup Light brown sugar
• 1 1/2 cup rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1 tablespoon baking powder
• 1/2 cup flaxseed flour
• coconut oil to grease the trail
• 1 cup Dark chocolate melted
• 1/2 cup green banana biomass check separate recipe
• 1 tablespoon honey

Instructions

1. CAKE
2. In a blender mix the carrots, eggs, oil and the light brown sugar.
3. In a separate bowl blend the previous mixture to the rice flour, potato starch and tapioca flour. Then add the flaxseed flour and the baking powder. Mix very well.
4. Bake it in a preheated oven (350º) for about 35-40 min.
5. FROSTING
6. Mix the chocolate with the biomass.
7. It last for days.

Sweet potato toasts with curried chickpeas

Ingredients

• 3 large sweet potatoes (about 350g), trimmed and thinly sliced lengthways into 12
• rapeseed oil, for brushing (about 1 tsp)
• 2 tbsp rapeseed oil
• 150g celery, finely chopped
• 3 garlic cloves, finely grated
• 2 tbsp mild curry powder
• 1 tsp cumin seeds
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 1½ tsp vegetable bouillon powder
• 2 x 400g cans chickpeas, drained
• 365g frozen spinach
• ⅓ x 30g pack of coriander, chopped

Instructions

1. Heat the oven to 200C/180C fan/gas 6. Brush the sweet potato slices with a little oil, arrange in a single layer on a baking tray, then bake for 20-25 mins. Check towards the end to make sure they are not catching – move around if the slices near the edges of the tray are browning faster than the ones in the middle.
2. For the chickpeas, heat the oil in a large pan over a medium heat and fry the celery for 5 mins, stirring frequently. Add the garlic, curry powder and cumin seeds, stir briefly, then tip in the tomatoes, tomato purée and bouillon. Stir in the chickpeas and frozen spinach, then cover and simmer for 15 mins. Stir in the coriander.
3. Divide half the chickpeas between six pieces of the sweet potato toast, and serve three toasts per person. Cool and chill the rest to eat another day. To serve, reheat the chickpeas in a pan over a low heat with a splash of water until piping hot. Briefly heat the sweet potato slices in a dry frying pan over a low heat, watching carefully so they don't burn. Will keep chilled for three days. This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.

Egg Drop Soup Easy and Low Carb!

Ingredients

• 1 cup Chicken broth
• .5 teaspoon Soy sauce
• .25 teaspoon Sesame Oil
• 1 each Egg Beaten
• 1 each Green onion chopped

Instructions

1. 1. In a small saucepan, bring the chicken broth, soy sauce, and sesame oil to a boil.
2. 2. Stir gently while you slowly pour in the beaten egg. Continue to boil for one minute while stirring.
3. 3. Serve with a sprinkling of chopped green onion, however much you like. You may season with salt and pepper to taste

Low Carb Beefed-up Meat Loaf

Ingredients

• 1 (8z) can Tomato sauce
• 1 8oz. can Tomato paste
• 1/4 cup Splenda
• 2 teaspoons Vinegar
• 2 pounds Ground chuck
• 2 Eggs
• 1/2 cup Parmesan
• 1/4 cup Onion diced
• 1/4 cup Red bell pepper diced
• 2 tablespoon Fresh parsley chopped
• 2 cloves Garlic minced
• 1/2 teaspoon Dried basil
• 1 teaspoon Kosher salt
• 1/2 teaspoon Ground pepper
• 1/2 pound Provolone cheese sliced

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix together the tomato topping ingredients. Set aside.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. Working on a waxed paper lined sheet or counter, form meatloaf mix into a 10x8" flat rectangle on the waxed paper. Place a layer of provolone cheese slices on top. Roll up the stuffed meatlof mix like a burrito and seal all around by pinching the meat.
5. Place the roll, seam side down, into a 5x9" loaf pan. Spread a heavy coat of tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes or until temp on meat thermometer register 165 degrees (for me it took 1/2 hour longer but I put loaf in large pan rather than loaf pan.) Drain fat and let reat at least 10 minutes before slicing.
6. Calories 509
7. fat 39 grams
8. carbs 7 grams
9. fiber 1 gram

Low Carb Baked Potatoes Recipe

Ingredients

• 2 1/2 c of cooked cauliflower
• 1 dash of pepper
• 3/4 c of shredded cheddar cheese
• 3-6 slices cooked crumpled bacon
• 3 finely chopped green onions
• 1 dash of salt
• 1 c of sour cream

Instructions

1. Set your bacon and 1/4 c of cheese aside because you are going to be using that last.
2. Cut your cauliflower into little pieces
3. In a medium mixing bowl start adding everything
4. Preheat your oven to 350 F
5. Place everything into your baking dish
6. When thats done then sprinkle your bacon and the rest of your cheese ontop. Bake for 20 minutes

Low-Carb Breaded Fish

Ingredients

• 7 grain cereal
• 2 Tablespoons Flaxseed Meal
• 1/4 cup Corn meal
• 1/2 teaspoon Kosher salt
• Cajun Spice mix
• 1/8 cup Buttermilk
• 1/8 cup Egg Substitute
• 10 ounces Whitefish - 2 fillets

Instructions

1. Mix dry (first five) ingredients in a zip-lock bag.
2. Blend buttermilk and egg together in a bowl.
3. Cut up fish into fingers or bite-sized pieces.
4. Preheat oven to 425
5. Dip fish pieces in bowl then drop them in the bag. Shake the bag to evenly coat the fish.
6. Place breaded fish on a sprayed cookie sheet then lightly spray tops with oil.
7. Bake about 15 mins until lightly browned and crispy.
8. Each (6 oz) serving contains:
9. Cals: 328, FatCals: 121, TotFat, 13g
10. SatFat: 2g, PolyFat: 7g, MonoFat: 4g
11. Chol: 60mg, Na: 691mg, K: 577mg
12. TotCarbs: 25g, Fiber 7g, Sugars: 1g
13. NetCarbs: 18g, Protein: 27g

Spinach and Artichoke Chicken Wellingtons

Ingredients

• 4 5- to 6-ounce boneless, skinless, chicken breasts
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon Italian seasoning
• olive oil
• 3 tablespoons butter softened
• 3 ounces cream cheese (softened)
• ¼ cup grated Parmesan cheese
• ¾ cup grated Monterey Jack cheese
• 1 cup frozen chopped spinach (thawed (about 10 ounces))
• ¾ cup chopped artichokes hearts
• ½ teaspoon garlic powder
• 1 sheet puff pastry (defrosted)
• 1 egg (beaten)

Instructions

1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
2. Preheat oven to 425°F.
3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.

{VIDEO} Slow Cooker/Instant Pot Beef Bourguignon (Low-Carb, Paleo, Whole30)

Ingredients

• 2 pounds beef stew meat (or beef sirloin or chuck roast cut into 1 1/2-inch pieces)
• 4 cups low-sodium beef broth
• 4 ounces bacon (cooked & crumbled for slow cooker, uncooked & chopped for Instant Pot)
• 8 ounces mushrooms, sliced
• 1/2 pound carrots, peeled & chopped
• 1 pound baby potatoes, sliced (optional)
• 1 cup pearl onions
• 2 garlic cloves, minced
• 2 bay leaves
• 1 1/2 teaspoons salt (or more)
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1 tablespoon oil (for Instant Pot)

Instructions

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4, LOW 6-8.
3. Remove bay leaves before serving.
4. Turn on the pressure cooker and select sauté. Once hot, add the bacon and cook 3-5 minutes or until bacon is done. Remove the bacon using a slotted spoon and set aside on a paper towel lined plate.
5. Add beef & cook until browned, 2-3 minutes on each side.
6. Add the broth and if needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
7. Add bacon, pearl onions, carrots, mushrooms, potatoes (if using), garlic, salt, thyme, and pepper. Stir to mix well.
8. Close lid and seal valve. Set high pressure and cook for 35 minutes. When done, natural release pressure for 10 minutes then manually the remaining pressure.

Hearty Turkey and Mushroom Casserole

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 cup long grain brown rice
• 1 (14 ounce) can chicken broth
• 1/4 cup water
• 1/4 teaspoon dried sage
• 4 teaspoons butter or 4 teaspoons margarine
• 1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 cups diced cooked turkey (3/4 lb.)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley

Instructions

1. Heat oil in a medium saucepan over medium heat.
2. Add onions and cook 5 minutes, until softened.
3. Add garlic and cook 1 minute.
4. Stir in rice.
5. Slowly add chicken broth, water and sage.
6. Bring mixture to a boil.
7. Reduce heat to low; cover and simmer 40 minutes.
8. Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
9. Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
10. Stir in salt and pepper.
11. Heat oven to 400 degree F.
12. Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
13. Spoon rice into dish and top evenly with turkey.
14. Spoon mushrooms over turkey.
15. Whisk together soup and wine in bowl; pour over top of mushrooms.
16. Bake casserole until sauce is hot, 25 to 30 minutes.
17. (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
18. Makes 6 servings.

Turkey And Spinach Enchiladas Recipe

Ingredients

• 1 (10-ounce) box frozen spinach, thawed and very well drained
• 1 1/2 cups (8 ounces) finely chopped, cooked turkey meat
• 1/2 cup sour cream
• 3/4 teaspoon ground cumin
• 2 cups shredded Monterey Jack, divided (8 ounces)
• 1/2 (4 1/2-ounce) can drained green chilies (like Old El Paso®), divided
• 6 (8-inch) Atkins Bakery™ Tortillas
• 1 cup low-carb salsa

Instructions

1. Heat oven to 350F and spray a 9- by 13-inch baking pan with vegetable spray. In a large bowl, combine spinach, turkey, sour cream, cumin, 1 cup of the cheese and 2 tablespoons of the green chilies.
2. Lay tortillas on a work surface and place about 1/2 cup of the spinach mixture on each; roll the tortillas to encase the filling and place seam-side down in prepared pan. Spoon salsa over the enchiladas; sprinkle with remaining cup cheese and remaining 2 tablespoons chilies.
3. Cover pan with foil and bake until enchiladas are heated through and bubbling, 25 to 30 minutes. Remove foil and place pan briefly under the broiler to brown tops of the enchiladas slightly. Serve hot, with more salsa, sour cream and chilies on the side if desired.

World-Famous Low Carb Bread

Ingredients

• 4 teaspoons bread machine yeast
• 1/2 teaspoon sugar
• 1 1/4 cups water (90-100 F)
• 3 tablespoons olive oil
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon Splenda sugar substitute
• 1 cup vital wheat gluten flour
• 1/4 cup oat flour
• 3/4 cup soy flour
• 1/4 cup flax seed
• 1/4 cup wheat bran
• 2 tablespoons sunflower seeds (optional)
• 2 tablespoons flax seeds (optional)
• 2 tablespoons sesame seeds (optional)
• 2 tablespoons caraway seeds (optional)
• 1 teaspoon instant coffee (optional)
• 1 teaspoon cocoa (optional)
• 1/2 cup dark rye flour (optional)

Instructions

1. In the bread machine pan, put the water, oil, and sugar.
2. In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder.
3. Mix well.
4. Take out appoximately 1/4 cup.
5. Pour the rest of dry ingredients into the pan.
6. Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
7. Pour into the bread machine pan.
8. On our machine, we use the three hour bake cycle.
9. After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
10. This way, you will not have such a large hole in your bread.
11. If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
12. Let cool.
13. Place in a ziploc bag in the refrigerator.
14. This bread seems to slice better when it is nice and cold.
15. Makes great toast.
16. This bread is a little more"spongey" in texture than regular bread.

Cheesy Bacon Ranch Casserole (Low Carb)

Ingredients

• 1 whole Deboned Rotisserie Chicken Can Substitute 2-4 chicken breasts
• 1/2 pack Thick Cut Bacon 5-6 slices of thick cut bacon, diced thick
• 1 bunch Broccoli Cut into small florets. Can substitute 12oz bag fresh or frozen.
• 1 cup Ranch Seasoning
• 1 cup Ranch Dressing
• 8 ounce Cream Cheese
• 4 cups Shredded Cheese
• 1 cup Chicken Broth
• 1/4 cup Seasoning Salt

Instructions

1. 1. If not already completed, debone your Rotisserie Chicken into small bite size pieces.
2. 2. In a large mixing bowl, mix together the chicken, ranch seasoning and the seasoning salt until coated.
3. 3. Dice your bacon and cook in non-stick pan. Then add to mixing bowl.
4. 4. Cut your broccoli into small florets and either steam or boil until cooked; approximately 5-9 minutes. Add to mixing bowl when complete.
5. 4. Soften cream cheese in microwave.
6. 5. Add cream cheese, ranch dressing, and chicken broth to mixing bowl and carefully mix all ingredients.
7. 6. Add two cups of shredded cheese to mixture, setting aside the other two cups.
8. 7. Mix until satisfied and then transfer ingredients to a large casserole dish.
9. 8. Top casserole with remaining 2 cups of cheese.
10. 9. Bake at 350 for 20 minutes.

Chicos Tex Mex Trash Can Stew Recipe

Ingredients

• 1/2 onion, chopped
• 1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
• 1 (4 ounce) can chopped green chiles
• 1/2 (6 ounce) can Snap-E-Tom Tomato and Chile Cocktail (a juice drink by DelMonte; substitute with a spicy tomato juice if needed)
• 2 (16 ounce) cans pinto beans
• 1 (16 ounce) can whole kernel corn
• 1 package beefy onion soup mix
• 1 cup chopped celery
• 1 large zucchini, chopped
• 2 packages small smoky sausages, sliced
• 1 (16 ounce) can lima beans
• 1 (16 ounce) can black olives, sliced
• 1 pound Monterey jack cheese, cubed

Instructions

1. Combine all ingredients except cheese in a large kettle and simmer for at least 1 hour, until all flavors are blended.
2. Pour over cubed cheese in the bottom of serving bowl.
3. Serve with your desired side:
4. **Tortillas, Tortilla Chips, Southwestern Cornbread, Sliced Jalepenos, Sour Cream**

10 minute Chili low carb

Ingredients

• 1 Pound Ground beef
• 1 Tsp Cumin
• 1 Tsp Coriander
• 1/2 Tsp Cayenne
• 1/2 Tsp Garlic powder
• 1/2 Cup Salsa
• Salt and pepper to taste
• 15 ounces Tomato sauce

Instructions

1. In a medium saucepan, combine the ground beef and all of the spices. When the meat is cooked through, add your salsa. Simmer for 5 minutes.
2. Options:
3. Add cheese and sour cream

Quick and Easy Beef and Broccoli - Yummy!

Ingredients

• 1 lb rump steak, finely sliced and slightly frozen, it's easier to cut frozen
• 2 tablespoons soy sauce
• 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 1 lb broccoli, chopped to bite sized florets
• 1 1/2 teaspoons cornstarch
• 1/2 cup beef broth
• 1 teaspoon soy sauce
• 1/4 teaspoon sesame oil

Instructions

1. Put meat in a bowl with 2 Tbs soy sauce and ginger mix well.
2. Heat your wok or frying pan to very hot.
3. Add oil and coat the sides well.
4. Add beef and broccoli and stir-fry until meat changes color (about 2 minutes).
5. Dissolve cornstarch into the beef stock and stir in remaining soy sauce and sesame oil.
6. Add to the beef and broccoli -- stir until the sauce thickens.
7. Serve over rice or noodles.

Breakfast Casserole Low Carb

Ingredients

• 1 pound ground hamburger or sausage
• 8 ounces softened cream cheese
• 12 eggs
• 1 cup cheese

Instructions

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
2. Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Almond Meal Bread, low carb

Ingredients

• 2 cups almond flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup sweetener
• 2 whole eggs
• 3 egg whites
• 15 g olive oil
• 1/2 cup water

Instructions

1. mix dry/ then wet, then combine. Bake until golden brown.

Healthy Southwest Lasagna #RSC

Ingredients

• Reynolds Wrap Foil
• 1 1/4 lbs lean ground turkey (99%/1%)
• 8 slices turkey bacon, chopped
• 16 cherry tomatoes, cut into quarters
• 1/2 red bell pepper, ribs and seeds removed
• 3/4 cup fresh corn (previously roasted or boiled. frozen is ok, too)
• 8 ounces fat free cream cheese
• 16 ounces low-fat monterey jack cheese
• 16 ounces black beans
• 4 98% fat free tortillas
• 6 ounces salsa verde (only 1/4-1/2 cup is needed) or 6 ounces green enchilada sauce (only 1/4-1/2 cup is needed)
• 1 (1 1/2 ounce) package sazon con azafran seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 1/2 teaspoon black pepper
• 2 teaspoons cumin
• 1/2-1 teaspoon cayenne pepper (or flakes)
• 10 sprigs fresh cilantro, chopped or 1 tablespoon dried cilantro
• 1/2 cup water
• 1 cup water

Instructions

1. Chop the turkey bacon and start to brown in a large skillet. Add ground turkey; use a spatula to separate meat and brown. Add salt and 1 teaspoon pepper while the meat is browning. Open the can of black beans and place in a separate pot; add ½ cup of water, bring to a boil, reduce heat, mash to refried bean texture using a potato masher and add ½ teaspoon pepper and garlic powder, turn off once a somewhat viscous paste consistency has been reached. When the meat is browned, add tomatoes, red bell peppers, corn, cilantro, cumin, cayenne pepper, Sazon and remaining 1 cup of water. Mix and allow to simmer, about ten minutes until the water is almost completely gone. Add cream cheese and turn off heat. Add black beans to meat and cheese mixture and incorporate thoroughly.
2. Turn on oven to 350 Degrees. Place Reynolds Aluminum Foil in am 8X8 glass cooking dish. Spread (enough to barely cover the bottom, about ¼ cup) Verde sauce on the bottom of the dish. Cut tortillas to match and fit into the bottom of the pan (it is ok to overlap a little). Layer 1/3 of the shredded cheese on top of the tortillas. Place half of the meat sauce on top of the cheese and tortillas. Cut more tortillas and fit on top of meat mixture. Add another light layer of Verde sauce on top of tortillas (just to cover tortillas). Add 1/3 bag of shredded cheese on top. Layer the remainder of meat sauce on top of cheese. Finish with one more layer of cut and fitted tortillas, a light covering of Verde sauce and the remainder of the Monterey jack cheese. Cover the dish with Reynolds foil and place into the oven for 20 minutes. Turn the oven up to 500 (or broil), take the foil off and allow the cheese to brown 3-10 minutes depending on preference and oven heat distribution. Take out of the oven, allow to rest 5-10 minutes, serve and enjoy!
3. Optional toppings: Fresh cilantro, Fat free sour cream, hot sauce.
4. *The layering of the dish from bottom to top: Reynolds Wrap. Verde sauce. Cut and fitted tortillas. Shredded Cheese. Meat Sauce. Cut and fitted tortillas. Verde sauce. Shredded Cheese. Meat Sauce. Cut and fitted tortillas. Verde sauce. Shredded Cheese. Reynolds Wrap.
5. * The above recipe was created with the intention of being a healthy alternative to lasagna and traditional taco/ burrito ingredients. Preference of any meats and cheeses can be substituted to make the dish your own and satisfy your palate, creativity and waist line. Enjoy!

Country-Style Breakfast Casserole

Ingredients

• Cooking spray
• 8 ounces low-fat smoked link sausage
• 2 Tbsp. maple syrup
• 2 pounds frozen country-style hash brown potatoes
• 2 cups fat-free milk
• 1 1/2 cups egg substitute
• 2 slices low-fat American cheese diced
• 1 /4 cup shredded Parmesan cheese or grated
• 1/2 tsp. dry mustard
• 1 /4 tsp. pepper
• 2 Tbsp. green onions green part, finely snipped, optional

Instructions

1. Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 x z-lncn baking pan with cooking spray.
2. In a medium skillet, cook the sausage over medium­ high heat for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite­ size pieces. Wipe the skillet with paper towels; Return the
3. sausage to the skillet.
4. Pour in the maple syrup. Cook for 1 minute, stirring to coat.
5. Place the sausage in a single layer in the baking pan.
6. Top with the potatoes.
7. In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over potatoes.
8. Bake for 1 hour,or until the center is set (doesn't jig­gle when the pan is gently shaken).
9. Sprinkle with the green onions. Let cool for at least 10 minutes before cutting.

Low Carb Cinnamon Crunchies (similar to Taco Bell Crispas)

Ingredients

• 1 bag plain pork rinds
• 4 tablespoons butter
• 1 tablespoon Cinnamon
• 1-2 teaspoons Stevia
• 1 gallon size ziploc bag

Instructions

1. Place pork rinds in a gallon size ziploc bag. Pour melted butter over pork rinds. Close bag and shake until pork rinds are coated in butter. Mix together cinnamon and sweetener, sprinkle over pork rinds, shake bag again until pork rinds are coated in cinnamon mixture. Store in air-tight container.

"low Carb" Linguini Alfredo With Chicken (Or Without )

Ingredients

• 1/2 cup I Can't Believe It's Not Butter® Spread
• 4 -5 ounces parmesan cheese
• 1 teaspoon garlic powder (or to taste)
• 2 teaspoons parsley flakes
• salt (for pasta water)
• 1/8 teaspoon pepper
• 12 -16 ounces light cream, i use lite to lower calories and fat (or heavy cream)
• 1 lb dreamfields linguine
• 2 chicken breasts

Instructions

1. 1. Grill chicken or saute on stove until fully cooked and cut into strips.
2. 2. While chicken is cooking, cook pasta according to directions on package.
3. 3. While draining pasta in collander, put the hot pot back on stove and put the stick of butter in to begin melting.
4. 4. Put drained pasta back into hot pot over the melting butter and pour cream (I use about 12 oz, but you can add more or less to determine thickness of sauce), parmesan cheese, garlic powder, pepper, and parsley flakes.
5. 5. Mix well and add more cream or parm cheese to adjust the sauce to your desired thickness.
6. 6. Put grilled chicken strips on top of pasta and serve!

Low Carb sandwich Bread

Ingredients

• 8 ounces Cream cheese
• 4 Eggs
• 1/2 cup Parmesan cheese Shredded
• 2 cups Cheese Shredded

Instructions

1. Preheat oven at 425 degrees.
2. Line cookie sheet with foil-Pam the foil.
3. Put all ingredients in mixing bowl. Stir until mixed.
4. Spread on foil lined cookie sheet.
5. Bake for 15-30 minutes.
6. Cool and cut into sandwich size pieces. Place in fridge.

Garlicky Spinach Dip with Hearts of Palm

Ingredients

• Chips:
• 22 (6-inch) corn tortillas, each cut into 8 wedges
• Cooking spray
• 1 teaspoon salt
• Dip:
• 1 ¼ cups (5 ounces) shredded part-skim mozzarella cheese
• ½ cup (2 ounces) grated Asiago cheese, divided
• ½ cup fat-free sour cream
• 1 tablespoon minced fresh garlic
• 1 (14-ounce) can hearts of palm, drained and chopped
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)

Instructions

1. Preheat oven to 375°.
2. To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle evenly with salt. Bake at 375° for 15 minutes or until wedges are crisp and lightly browned.
3. Reduce oven temperature to 350°.
4. To prepare dip, combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips.

Classic Lasagna Recipe

Ingredients

• 1 package lasagna noodles
• 7-8 roma tomatoes
• 1 cup shredded parmesan
• 1 large container ricotta
• 2 cups freshly grated mozzarella
• 2 eggs
• 1 small onion, diced
• 1 garlic clove, minced
• 10 large fresh basil leaves, finely chopped
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/3 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• salt & pepper, to taste
• olive oil

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Fill a large stock pot or dutch oven 3/4 of the way with water & bring to a boil. Once boiling, add lasagna noodles. Cook noodles only until al dente, then drain. Carefully transfer lasagna noodles to a bowl, & coat lightly with olive oil so that they do not stick.
2. Meanwhile, coat bottom of a saucepan with olive oil, and saute onion & garlic. Dice roma tomatoes, & simmer in saucepan. Add all herbs & spices to saucepan, mixing well until tomatoes become mushy. Transfer tomato mixture to a food processor & pulse until smooth.
3. Combine eggs with ricotta cheese, add a small amount of salt & pepper, to taste.
4. Spread a small amount of tomato sauce over the bottom of a 9x13 inch casserole dish. Gently layer lasagna noodles into dish, barely overlapping & making sure to cover entire bottom of dish. Spoon liberal amounts of the ricotta mixture onto first layer of noodles, spread gently with a spatula. Sprinkle with parmesan. Add another layer of lasagna noodles, then another thin layer of sauce. Sprinkle large amounts of mozzarella. Repeat alternating layers of noodles, sauce, ricotta with parmesan, & mozzarella until you reach the top of the dish, ending with a thick layer of mozzarella topped with parmesan.
5. Cover casserole dish with aluminum foil, making a tent in the middle, & bake for 30 minutes. Remove aluminum foil & bake for another 20-25 minutes. Serve & garnish with fresh basil.

Low Carb Spinach-Cheese "bread"

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup grated parmesan cheese (in the can)
• 1 cup shredded mozzarella cheese
• 4 large eggs
• salt and pepper (optional)
• 1/4 teaspoon garlic powder (optional)
• 1 dash cayenne pepper (optional)
• 1/2 teaspoon Italian herb seasoning (optional)

Instructions

1. Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
2. Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
3. Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
4. Spread batter evenly into prepared baking pan.
5. Bake about 20 minutes, or until dry and turning golden brown.
6. Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
7. I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
8. Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.

Old Time Beef Stew Recipe

Ingredients

• 2 lbs stew beef
• 2 Tbsp. oil
• 2 cups water
• 1 tsp. Worcestershire sauce
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 medium onion, sliced
• 1 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• Dash ground cloves or allspice
• 3 large carrots sliced
• 4 red potatoes, quartered
• 3 ribs celery, chopped
• 2 Tbsp. cornstarch

Instructions

1. Brown meat in hot oil.
2. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika and allspice.
3. Add carrots, potatoes and celery.
4. cover and cook 40 minutes longer.
5. To thicken gravy, remove 2 cups hot liquid.
6. Using a separate bowl combine 1/4 cup water and cornstarch until smooth.
7. Mix with hot liquid and return mixture to pot.
8. Stir and cook until bubbly.
9. Cover and simmer 1-1/2 hours.
10. Remove bay leaves.

Hobo Breakfast Casserole

Ingredients

• 10 boiled grated potatoes
• 5 eggs, beaten
• 1 cup cooked meat
• 1/2 cup bell peppers or 1/2 cup mushroom, etc.combine
• 1 cup grated cheddar cheese (it's what you like) or 1 cup monterey jack cheese, etc. (it's what you like)
• 2 cups of peppered country cream gravy (optional)

Instructions

1. oil griddle & get hot,.
2. put enough hash browns down to cover griddle. As hash browns are getting golden crisp I then place on top of browns my cooked meat & vegetables then my beaten eggs, place a lid over it until egg is set.
3. cut into serving size squares and flip, place lid back on & cook until egg is cooked all the way through.
4. Top with cheese until melted. We enjoy this served up with peppered cream gravy.
5. variation= with vegetables add green chili's & when done serve it with your favorite salsa.

Low Carb Flax Bread

Ingredients

• 1/3 cup of oil
• 1/2 cup of water
• 1 teaspoon of salt
• 1 tablespoon of artificial sweetener
• 1 tablespoon of baking powder
• 5 eggs beaten together well
• 2 cups of flax seed meal

Instructions

1. First preheat the oven to 350 degrees F.
2. Mix the Low Carb Bread Ingredients
3. In a large bowl, pour the flax seed meal, the artificial sweetener, the salt, and the baking powder and mix well.
4. Now we'll add oil, the water and the eggs and mix those together well. Let this set for two to three minutes to thicken.
5. Form the Low Carb Flax Bread
6. Here I have silicon mat on a baking tray. You can use oiled parchment paper. And now we'll pour the batter into the pan, once you have it all there, you can spread this out on your pan to whatever thickness you desire, but it should be at least a 1/2 inch think.
7. Bake the Low Carb Bread
8. We'll put this into the oven at 350 degrees for about twenty minutes. And you can pull it out and you just want to push on the bread and if it bounces back a bit it is done. Finally let this cool for about twenty minutes, and then take a spatula or knife and cut the bread as you like.

Low Carb Goat Cheese Gnocchi

Ingredients

• 1/2 cup soy flour, sifted
• 1/2 cup all-purpose flour, sifted
• 1 1/2 cups parmesan cheese, grated
• 3 large egg yolks, only
• 8 ounces goat cheese, softened
• 8 ounces cream cheese, softened

Instructions

1. Bring a large pot of water to a gentle boil.
2. Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
3. Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.

Vegetarian Biryani

Ingredients

• 1 1/2 cups rice, preferably basmati, rinsed
• 1 tablespoon butter
• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne
• 1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces
• 2 carrots, cut into 1 1/2-inch pieces
• 2 cups water
• 1 1/2 teaspoons salt
• 1 10-ounce package frozen peas, defrosted
• 1/4 cup plain yogurt
• 1 jalapeño pepper, seeds and ribs removed, minced
• 1 tomato, seeded and cut into 1/2-inch pieces
• 1/2 cup cilantro leaves

Instructions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.
2. Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
3. Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeño, tomato, and cilantro.

Baked Pasta with Squash and Kale

Ingredients

• 1.5 lbs red kuri squash, (or butternut)
• 1 bundle of kale, (stems removed and chopped)
• 1/2 onion, (chopped)
• 1/3 cup Parmesan
• 3/4 cup ricotta
• 12 ounces pasta, (I used a whole wheat fusilli pasta from Community Grains)
• 1/3 cup hazelnuts
• pasta liquid
• salt and pepper
• 6 tablespoons butter
• 1/4 cup wheat flour, (or all purpose)
• 3 cups milk
• 1 teaspoon salt
• 1/2 tablespoon sage, (chopped)
• 1/4 teaspoon pepper

Instructions

1. roasting the squash and kale
2. Preheat oven to 375 degrees.
3. Chop the squash into 1 inch pieces by first slicing it in half, removing the seeds, then slicing into long wedges. Sliced the wedges into bite size squares and then finally, slice the outer skin off each piece. Toss the squash in a couple tablespoons of olive oil and a few pinches of salt, then roast at 375 degrees for 25-30 minutes. Add chopped kale and onion to the squash for the last 5-10 minutes of roasting.
4. for the Bechamel Sauce
5. Melt your butter in a saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, sage, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.
6. assembling the pasta
7. Preheat oven to 400 degrees.
8. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente (a little crunch left in a bite). Drain, reserving about 1/2 cup of the pasta liquid.
9. In a large bowl, combine the squash and kale mixture with the pasta. Pour the bechamel over and toss, gently to combine. If more liquid is needed add a bit of the reserved pasta liquid.
10. Lightly butter a rectangular baking dish. Spoon out half of the pasta and veggies into the dish then add a layer of half of the cheese. Place remaining pasta and veggies over the cheese then top with remaining cheese and all of the hazelnuts.
11. Bake at 400 degrees for 15 minutes or until bubbly and golden brown on top.

Pasta soup with white beans and sausage

Ingredients

• 1 pound breakfast pork sausage (You can use mild or hot. I
• 1 small onion chopped
• 1 tablespoon dried basil
• 1 teaspoon minced garlic
• 1 (14 ounce) can chicken broth
• 1 (14.5 ounce) can diced tomatoes undrained
• 1 1/2 cups water
• 1 (8 ounce) can tomato sauce
• 1 (10 3/4 ounce) can cream of celery soup
• 1/2 package Kroger baby carrots or 3 to 4 carrots cut
• 1 cup dried great northern beans
• 1/2 cup elbow macaroni or pasta shells
• 1 tablespoon black pepper
• Salt to taste
• 1/2 cup cabbage shredded (Optional)

Instructions

1. Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!

Pork Stew with Corn Bread Topping

Ingredients

• 2 ts Baking Powder
• 1 c Tomato; Chopped, 1 Medium
• 1/4 c Vegetable oil
• 1 Yellow Bell Pepper; Small
• 1 tb Cilantro Leaves; Dried
• 1/2 ts Salt
• 2 ts Red Chiles; Ground
• 1/2 ts Baking soda
• Fresh Tomato Salsa; ***
• 1 Egg; Large
• 1 Red Bell Pepper; Small
• 1 c Sour Cream
• 2 Cloves Garlic;Finely Chopped
• 1 tb Basil Leaves; Dried
• 1/2 c Unbleached flour
• 1 c Beef broth
• 2 1/4 oz Sliced Ripe Olives; Drained
• 1 lb Pork; Boneless Loin, *
• 1 c Corn; Whole Kernel
• 1 1/2 c Cornmeal; Yellow
• 2/3 c milk
• 1/2 lb Chorizo Sausage; Bulk
• 1 c Onion; Chopped, 1 Large
• 1 Squash; Small, **

Instructions

1. * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe. ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Low Carb Cougar Gold Cheese Soup

Ingredients

• 3 cups Cougar Gold Cheese shredded
• 2 tablespoons Butter
• 1 small Onion (about 2.5 ounces) diced
• 2 teaspoons Dried Mustard
• 3 cups Vegetable Broth
• 2 cups Cream
• 3 cups Cauliflower frozen works fine

Instructions

1. Shred Cougar Gold cheese until you have 3 cups worth. (Be warned: stickier and crumblier than cheddar, Cougar Gold can challenge your cheese-shredding skills and use more time than expected.)
2. Saute diced onion in butter until soft. Stir in dry mustard. Cook for several minutes, stirring continuously. Transfer to soup pot and stir in broth (Imagine's Veggie or No-Chicken broth work well), whisking until smooth. Add cauliflower.
3. Simmer over moderate heat 30 minutes. Add cream (or half-and-half). Reduce heat to low and stir in Cougar Gold Cheese until melted. Season with salt and pepper to taste.
4. Per 1/8 recipe with cream: 437 Calories; 42g Fat; 14g Protein; 4g Carbohydrate; 1g Fiber; 3g Net Carbs
5. Per 1/8 recipe with half-and-half: 315 Cal; 25g Fat; 15g Protein; 7g Carbohydrate; 1g Fiber; 6g Net Carbs
6. If you're not a vegetarian, you can use chicken broth instead of veggie broth with great results.
7. I realize my nutritional data conflicts with the values derived by Big Oven, but please trust mine. They're based on accurate ingredient counts entered into Fitday rather than not-quite-exact-counterparts from the USDA database.

Veggie Frittata Muffins - Low Carb

Ingredients

• 1 leek, thinly sliced
• 1 zucchini, grated
• 1/2 cup finely chopped green capsicum
• 1 (1 cup) packet frozen spinach, thawed and firmly packed
• olive oil
• 8 eggs, beaten
• 150 g reduced-fat feta cheese, crumbled
• 1/3 cup low-fat sour cream
• 1/2 cup parmesan cheese, grated

Instructions

1. Preheat oven to 200 degrees Celsius.
2. Grease a 12 capacity muffin pan.
3. Heat olive oil in pan.
4. Add leek, zucchini, capsicum and spinach.
5. Saute vegetables until just tender.
6. Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
7. Add vegetables to egg mixture and mix well.
8. Pour mix into greased muffin pans.
9. Bake in oven for about 30 minuted or until set.
10. If you wish you can brown muffins in pan under grill for a few minutes after baking.

Low Carb Shrimp and Mock Cheese Grits

Ingredients

• 24 ounces frozen cauliflower (or 1 head of fresh)
• 3 tablespoons butter
• salt and pepper
• 3 ounces cream cheese
• 3/4 cup white cheddar cheese
• 3/4 cup grated parmesan cheese
• 1 teaspoon black pepper
• 2 ounces chopped bacon
• 1 cup sliced mushrooms
• 2 ounces thinly sliced sun-dried tomatoes packed in oil (about 4 tomatoes)
• 2 teaspoons lemon juice
• 1 teaspoon minced garlic
• 1/2 cup dry white wine
• 1 lb peeled shrimp

Instructions

1. Cheese "grits":.
2. Steam or microwave the cauliflower until it’s soft. Drain it thoroughly, and put it through the blender or food processor until it’s well pureed.
3. Add the butter and salt and pepper to taste.
4. Combine the pureed cauliflower, cream cheese, cheddar, Parmesan, and black pepper in a saucepan. Stir over low heat until smooth.
5. Shrimp:.
6. Put chopped bacon in a skillet. Brown bacon and add mushrooms, tomatoes, lemon juice, garlic, and wine. Simmer until mushrooms are cooked.
7. Add the shrimp and cook until just done. Serve over grits.

Frozen Peanut Butter Pie Low Carb

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup crunchy peanut butter
• 3/4 cup heavy cream
• 8 (1 g) packets Truvia

Instructions

1. Blend together cream cheese & peanut butter.
2. In another bowl, whip the cream to soft peaks & slowly add the Truvia.
3. Fold the whipped cream mixture into the peanut butter mixture.
4. Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.

Crock Pot Cranberry Chicken-Low Carb

Ingredients

• 1 small onion, thinly sliced
• 1 cup fresh cranberries (unthawed) or 1 cup frozen cranberries (unthawed)
• 4 boneless skinless chicken breasts
• 1/4 cup lc catsup
• 2 tablespoons sugar twin brown sugar substitute
• 1 teaspoon dry mustard
• 2 teaspoons cider vinegar
• salt

Instructions

1. In a 3-quart or larger electric slow cooker, combine onion, cranberries.
2. Arrange chicken on top.
3. In small bowl, mix ½ c water with catsup, sugar substitute, mustard and vinegar and pour over chicken.
4. Cover.
5. Cook at low setting until chicken is very tender when pierced (6 ½ to 7 ½ hours).

Low-Carb Burger Bowl Recipe by Tasty

Ingredients

• 12 oz impossible burger meat
• 1 cup spinach
• ¼ cup tomato, diced
• 3 slices kosher dill pickles
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• ¼ teaspoon salt
• 1 medium onion, diced
• 1 avocado
• ketchup
• dijon mustard, optional

Instructions

1. In a medium bowl, mix the ground meat, garlic powder, powder, and salt.
2. In a pan, heat olive oil over medium heat, then add the ground meat. Cover to ensure thorough cooking. Cook meat for 15-20 minutes on medium heat or until cooked through. Stir every five minutes to prevent meat getting dry. While the ground meat is cooking, start preparing the ingredients that are going to be in the bowl.
3. In a medium bowl, place freshly-washed spinach, tomatoes, onions, and pickles.
4. When the ground meat is cooked and crumbled, spoon ¼ of ground meat into the bowl, you started to prepare previously.
5. Drizzle ketchup, mustard, and add half an avocado (based on your preferences), then serve.
6. Enjoy!

Low Carb Cheese Crackers

Ingredients

• 1 slice Cheese
• 1 dash Onion powder

Instructions

1. Spray a microwaveable dinner plate with non stick cooking spray. Use pre sliced, thick sliced, Tillamook medium cheddar cheese for the best results, but experimenting with other cheeses has resulted in some delicious combinations. Cut cheese into four equal pieces and place equal distance apart on the dinner plate. Put a dash of onion powder, or other favorite spices, onto each piece. Microwave for 1 minute and 15 seconds, or until crispy. (Microwave times will vary, but will be pretty close to that number). Remove from plate, and let cool. The first batch may stick to the plate some, but others should pop right off.

Mini Meatloaves with Veggies

Ingredients

• 1 lb. fingerling potatoes
• 1 pt. cherry tomatoes
• 4 sprig rosemary
• 2 tbsp. olive oil
• 1/2 tsp. salt
• 1 lb. ground turkey
• 1 c. bread crumbs
• 1/4 c. milk
• 1/2 medium onion
• 1 tbsp. Worcestershire sauce
• 1 egg
• 1/2 tsp. salt
• 2 tbsp. oil
• 1/2 c. ketchup
• 1 tbsp. balsamic vinegar
• 1/2 c. water

Instructions

1. Preheat oven to 450 degrees F.
2. Toss fingerling potatoes, cherry tomatoes, rosemary sprigs, 2 tablespoons olive oil, and 1/2 teaspoon salt on sheet pan. Roast 25 minutes.
3. Meanwhile, combine ground turkey, bread crumbs, 1/4 cup milk, grated onion, Worcestershire sauce, egg, and 1/2 teaspoon salt in bowl; shape into 4 loaves.
4. Brown loaves in 2 tablespoons oil in large skillet on medium-high 4 minutes; turn 1 time.
5. Mix ketchup and balsamic vinegar; brush each loaf with 1 tablespoon mixture.
6. Add water to skillet; cover and cook, on medium-low, 10 minutes (to 165 degrees F).
7. Serve meatloaves and vegetables with remaining ketchup mixture.

Vegetable Stew With Dumplings (Vegetarian)

Ingredients

• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 3 tablespoons flour
• 2 tablespoons vinegar (apple cider or sherry)
• 1 tablespoon light brown sugar
• 2 tablespoons Dijon mustard
• 3 cups vegetable broth (homemade is preferred)
• 1/2 teaspoon ground cinnamon
• 2 large carrots, chopped
• 4 medium red potatoes, chopped (unpeeled)
• 1 cup frozen sweet peas
• 1 cup frozen sweet corn
• salt and pepper (to taste)
• 2/3 cup Bisquick (I use Heart Smart)
• 3 tablespoons skim milk
• rosemary (optional) or fresh herb, of choice (optional)

Instructions

1. In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
2. Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
3. Add flour and stir unil mixed.
4. Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
5. Stir until combined.
6. Slowly stir in broth.
7. Add cinnamon, chopped carrots, and chopped potatoes.
8. Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
9. Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
10. Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
11. If making the Dumplings -
12. Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
13. Drop by rounded teaspoons into hot stew.
14. Cover and cook until done (approx. 10 mins).
15. You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

Mexican 16-bean tomato and chorizo stew

Ingredients

• 1 pkg (16oz) Goya 16 bean soup mix
• 1 large onion chopped
• 2 ribs celery sliced
• 2 large carrots peeled, diced
• 4 cloves garlic chopped
• 1 can (14.5oz) chicken broth reduced sodium
• 1 can (14.5oz) diced tomatoes zesty chili style such as del monte
• 4 oz chorizo cured, chopped
• 3/4 teaspoon salt
• 1/2 cup Cilantro chopped (optional)
• 1 pkg Corn tortilla chips
• 1 pkg Light sour cream or greek yogurt
• 1 pkg corn muffin mix
• 1/3 cup milk
• 1 can creamed corn or 1/2 cup thawed corn
• 1/2 cup shredded cheese pepper jack or mexican mix

Instructions

1. *Rinse beans and place in a large sauce pan. Cover with water and soak over night.
2. *Spray bowl of slow cooker with non-stick spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth tomatoes, chorizo AND 2 cups water.
3. *Cover and cook on HIGH 6 hours or LOW 8 hours.
4. *To serve, stir in salt. Accompany with tortilla chips, sour cream, and additional cilantro.
5. CORN MUFFINS: Combine all ingredients in medium bowl. Spoon into greased 1 3/4 inch muffin cups. Bake at 400 for 12 to 14 mins.

Homemade Snack

Ingredients

• 100 grams Flour, All Purpose
• 1/4 teaspoons Salt To Taste
• 50 grams Butter, Chilled
• 1/2 whole Egg Yolk, Beaten
• 1/2 Tablespoons Olive Oil
• 1/2 Teaspoons Garlic Chopped
• 1 Tablespoon Red Onion, Chopped
• 50 grams smoked Salmon, Crumbled
• 25 grams Mashed Potatoes
• 1/4 Teaspoons Black Pepper
• 1/2 Teaspoons Salt To Taste
• 1/2 whole Egg Beaten

Instructions

1. Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
2. Next add approximately 1/2 of a beaten egg yolk and the water. Mix well your hands. Try to work quickly.
3. Wrap the dough in plastic wrap and chill for 10 -15 minutes.
4. Now take the chilled dough and roll out into a 12 inch square that is about 1/8 inch thick, using a rolling pin.
5. Put the greased molds onto a 12-inch square pastry sheet. (I made the duck mold out of thick paper. I covered the paper with aluminum foil. Before using a duck mold, brush it with butter or cooking spray.) Break off pieces of dough and press them into the mold – make sure the dough goes up the sides as well but make sure to leave a hollow in the middle for your filling mixture.Then trim off the excess pastry.
6. In a pan heat 1/2 table spoon olive oil over medium high heat, add garlic and saute until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
7. Place your prepared filling in the pastry ‘duck’. Brush the edges of the pastry with some egg wash (the reserved 1/2 of the beaten egg) then place additional pastry (you can use scraps that have been rolled flat) over the top and press down to seal.
8. Bake about 20 minutes at 200C degrees or until the crust is golden brown.
9. Remove from oven and let cool.
10. After that, you can decorate the duck shaped snack with eyes and mouth/beak. I’ve done so in the photo using food coloring for the eyes and mouth/beak.
11. This recipe will have enough dough and filling to make 4 duck snacks.
12. Serve and enjoy.

Vegetable Lasagna

Ingredients

• 10 oz. weight lasagna noodles
• 2 tbsp. olive oil
• 1 whole medium onion
• 4 cloves garlic
• 1 whole red bell pepper, diced
• 24 oz. weight white mushrooms, chopped
• 4 whole squash (yellow or zucchini), diced
• 1 can (28-ounce) whole tomatoes
• 1/2 c. white wine
• 1/4 c. fresh parsley, chopped (more to taste)
• 1/2 tsp. kosher salt (more to taste)
• Freshly ground black pepper
• 1/2 tsp. red pepper flakes
• 30 oz. weight ricotta cheese
• 2 whole eggs
• 1/2 c. grated Parmesan
• 1/4 tsp. kosher salt
• 1 lb. thinly sliced mozzarella cheese
• Extra Parmesan cheese, for sprinkling

Instructions

1. Preheat oven to 350 degrees.
2. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
3. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
4. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
5. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
6. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
7. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
8. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
9. Serve with crusty French bread.

Slow Cooker Carnitas Recipe by Tasty

Ingredients

• 4 lb boneless pork butt, or shoulder, cut into six equal pieces
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 8 cloves garlic, crushed
• 1 medium onion, quartered
• 3 leaves bay leaf
• 1 lime, juiced
• 1 large orange, juiced, save the spent halves
• tortilla, taco shell
• rice
• 1 can black beans
• salsa
• guacamole
• sour cream
• fresh cilantro
• 1 cup cheese

Instructions

1. Cut pork into 6 equal pieces. Add it to the slow cooker.
2. Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
3. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
4. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
5. Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
6. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
7. Enjoy!

Cheeseburger Casserole (Homemade Hamburger Helper)

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 onion, chopped
• 1 small carrot * (, chopped (optional))
• 1 celery stalk * (, chopped (optional))
• 500 g/ 1 lb ground beef (mince) (, preferably lean)
• 12 oz / 340g dried macaroni (, uncooked)
• 1/2 cup frozen corn * (, optional)
• 2 cups chicken broth/stock, low sodium
• 1 tbsp hot sauce or Sriracha sauce (, adjust to taste)
• 1 tsp American chili powder ((Note 1))
• 1 tsp dried oregano
• 1 tsp garlic powder (, or sub onion powder)
• 800 g / 28 oz crushed tomato
• 2 tbsp tomato paste
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1.5 - 2 cups (150 - 200g) cheddar or tasty cheese, shredded ((Note 3))
• 1 cup (100g) mozzarella cheese (, for topping)
• 1 green onion (, sliced)

Instructions

1. Heat oil in a dutch oven or large deep skillet over medium high heat.
2. Add onion and garlic, cook 1 minute.
3. Add celery and carrot, cook 3 minutes until soft.
4. Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
5. Add remaining ingredients EXCEPT cheese. Stir to combine, add macaroni, then turn down to medium or medium low so it's simmering gently.
6. Cover, cook 8 minutes. Pasta should be just about cooked, and still nice and saucy.
7. Add cheddar cheese, stir. Top with mozzarella cheese.
8. Cover with lid, cook for a further 2 minutes.
9. Remove from stove. The pasta should now be cooked - tender but firm, not mushy, slick with sauce, not dried out.
10. Serve immediately, garnished with green onions, if using.

Low Carb Cauliflower Tortillas (Gluten Free)

Ingredients

• 4 Cups cauliflower florets ½ large head (12 ounces)
• 1 Egg
• 1/2 teaspoon Garlic
• 1/4 teaspoon Salt
• 2.25 Cups Shredded Mexican Cheese or 8.5 ounceS

Instructions

1. Preheat the oven to 400 degrees F.
2. Lay parchment paper on two baking sheets. Set aside.
3. Place the florets into a food processor and pulse until the florets are grated and there are no large pieces.
4. Add into the food processor the remaining ingredients and pulse until combined.
5. Scoop 3 tablespoons of the mixture onto the baking sheet and pat down into an even flat, round circle about ¼ inch or even ? inch thick depending on your preference. Do this with the remaining batter. Should be able to make 12.
6. Bake for 15-20 minutes until golden.
7. To get some color on the other side of the tortillas you can place another piece of parchment over the cooked tortillas. Then place another baking pan the same size over the parchment. Holding the sides of the pans together, flip the pan over and remove the layer of parchment. You can then place them back in the oven for another 5 minutes if you prefer.
8. Allow to cool then layer between pieces of paper towel to absorb some of the grease from the cheese.
9. Fill as you would for a taco.
10. Keep remaining pieces in the refrigerator until ready to use again. Just reheat in a dry skillet for a minute or 2 on each side.

Best Ever Slow Cooker Carnitas

Ingredients

• 2 lbs pork loin (Boston butt and shoulder work great. Leaner meats seem to dry out.)
• 1/2 cup butter, melted
• 2 tablespoons vegetable oil
• 1 cinnamon stick
• 5 -6 garlic cloves, peeled with the tips chopped off
• 3 -4 bay leaves, broken
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 teaspoons cumin
• 1 teaspoon red pepper flakes (or more to taste)
• 1/3 cup whole milk
• 1 (20 ounce) bottle Coca-Cola Classic

Instructions

1. Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker.
2. Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil.
3. Break the one cinnamon stick in half and place to the sides of the meat.
4. Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat.
5. Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat.
6. Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat.
7. Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat.
8. Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours.
9. Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist.
10. Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.

Low Carb Sausage & Egg Breakfast Cups

Ingredients

• 1 pound Sausage (pork, chicken or turkey)
• to taste salt
• to taste Pepper
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Paprika
• 1/4 teaspoon Parsley
• 6 large Eggs
• 1 cup Cheddar cheese shredded
• 1/4 cup Spinach chopped
• 1/4 cup Tomatoes diced

Instructions

1. 1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.
2. 2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
3. 3. In a separate bowl, mix the eggs, salt and pepper.
4. 4. Pour egg mixture into the middle of each cup.
5. 5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.
6. 6. Bake at 350* F for 30 minutes.

Chipotle & honey cornbread with black bean salsa

Ingredients

• 100g unsalted butter
• 175g plain flour
• 300g cornmeal or fine ground polenta
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1-2 tsp chipotle chilli flakes , to taste
• 250ml buttermilk
• 60ml vegetable oil
• 4 tbsp honey
• 2 eggs
• grilled streaky bacon and poached eggs, to serve (optional)
• 2 x 400g can black beans , drained and rinsed
• 4 spring onions , finely sliced
• 20g coriander , finely chopped
• 150g feta , crumbled
• 2 avocados , peeled, stoned and cut into 1cm cubes
• 4 tbsp extra virgin olive oil
• 1 lime , juiced

Instructions

1. Heat the oven to 200C/180C fan/gas 4. Melt the butter in a 23cm cast-iron frying pan or shallow flameproof casserole. Tip the butter into a bowl and set aside to cool slightly. Meanwhile, tip the flour into a large bowl and mix in the cornmeal, baking powder, bicarb, chilli flakes and 1 tsp fine sea salt. Pour the buttermilk into a jug and whisk in the oil, 3 tbsp of the honey and the eggs until combined. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir just until no dry pockets remain and the mixture is smooth – don’t overmix. Stir in the melted butter, then pour into the frying pan. Bake for 25-30 mins until golden and a skewer inserted into the centre comes out clean. Drizzle over the remaining 1 tbsp honey.
2. Meanwhile, to make the salsa, combine all the ingredients except the lime juice. Add the lime juice to taste. Season and set aside. Serve the cornbread warm in wedges, with the salsa on top and poached eggs and bacon on the side, if you like.

Stuffed Cabbage Rolls My Way Recipe

Ingredients

• 1 lb. Ground Beef
• 1/2 lb. Unseasoned Ground Pork
• 1 c. Onion, chopped
• 1 c. Saltine Crackers, crushed
• 1 tsp. Salt
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Pepper, ground
• 1 tsp. Chili Powder
• 1 Egg, beaten
• 3/4 c. Evaporated Milk
• 1 Lg. Head Cabbage
• Tomato Sauce:
• 2 c. Ketchup
• 1 can Stewed Tomatoes
• 1 c. Onion, chopped
• 1 Tbsp. Soy Sauce
• 1 1/2 tsp. Worcestershire Sauce
• 1 1/2 tsp. Garlic Powder
• 1 Beef Bouillon Cube
• 1/2 tsp. Salt (optional)

Instructions

1. 1) In a large bowl, mix ground beef and pork together. (I like to mix with my hands.) Add onions, crackers, salt, garlic powder, pepper, and chili powder. Continue mixing until incorporated. Beat egg with the evaporated milk and add. Mix until well blended. Set aside.
2. 2) In a medium sized pot, add all of the tomato sauce ingredients. Heat on the stove until hot and the bouillon cube is dissolved.
3. 3) While tomato sauce is cooking, fill another large pot with water and bring to a boil.
4. 4) Remove the core from the cabbage and place cabbage in the boiling water core side up. Using a slotted spoon, carefully peel away the leaves as they begin to separate and transfer to a plate. It should only take 1 - 2 min. to blanche the leaves. Be careful not to overcook, but at the same time you want the leaves soft and pliable. You only need 12 leaves, but I like to have a few extra in case some fall apart in the rolling process. Or, if the leaves are too small I will put 2 together to make one large leaf.
5. 5) Divide meat into 12 portions (about a 2 ½” size ball) and form into an oblong shape.
6. 6) Take a cabbage leaf and remove the thick portion of the steam from the leaf. Place the meat in the cupped end of the leaf and roll, folding in the sides of the leaf as you roll. Transfer to a 13 x 9 baking pan. Continue until you’ve finished all 12 rolls.
7. 7) Pour tomato sauce over the cabbage rolls and tightly cover with foil.
8. 8) Bake at 350 degrees for approximately 1 ½ - 2hrs. Remove from oven and let stand for 15 min. Serve with a good buttery mash or pierogies.

Crockpot Carnitas

Ingredients

• 4 lbs pork shoulder, boned and cut into large cubes (remove as much fat as possible)
• 1 quart beef broth
• 2 cups chunky salsa
• water
• salt
• 2 cups pico de gallo (or more chunky tomato salsa)
• 16 -24 corn tortillas

Instructions

1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
2. Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3. If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
4. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
5. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.

Low Fat Seven-Layer Dip

Ingredients

• 1 avocado
• 1 tablespoon lime juice
• 3 tablespoons fat-free mayonnaise
• 1 (16 ounce) can fat-free refried beans
• 1 (1 1/4 ounce) package lower salt taco seasoning
• 8 ounces fat free plain Greek yogurt
• 1 1/4 cups low fat shredded cheddar cheese
• 1 cup fresh salsa
• 1 tablespoon fresh cilantro, minced
• 1 fresh jalapeno pepper, minced
• 1 (15 ounce) can small black olives, sliced
• 1/3 cup green onion, diced
• 1 (16 ounce) bag baked corn tortilla chips

Instructions

1. Peel and remove pit from the avocado.
2. In a medium bowl, mash avocado with a fork.
3. Mix in lime juice and mayonnaise. Set aside.
4. In another bowl, mix 1/2 of the taco seasoning with refried beans. Spread the bean mixture in an 8-inch square pan.
5. Spread the yogurt evenly over the bean mixture in pan.
6. Spread the avocado mixture over the yogurt.
7. Spread 1 cup of the shredded cheddar cheese over the avocado.
8. Stir the jalepeno into the salsa and spread over the cheese.
9. Spread the sliced olives over the jalepeno.
10. Top with a layer of diced green onions.
11. Sprinkle remaing 1/4 cup shredded cheese over all.
12. Serve with tortilla chips.

Bear Stew Recipe

Ingredients

• 3 lb. of bear meat
• 5 quart slow cooker
• 16 oz. of package frozen peas
• 2 thinly sliced large onions
• 2 lb. of small red potatoes, quartered
• 1 package of sliced celery
• 1 lb. of baby carrots
• 1 24 oz. of package small whole mushrooms
• 2 packages of onion gravy mix
• 2 tsp. of Worcestershire sauce
• 1 bottle of regular or hickory marinade
• 1/2 tsp. of thyme
• 1/2 tsp. of salt
• 1 tbsp. of bacon bits
• 2 tsp. of crushed garlic
• 2 beef bouillon cubes dissolved in
• 1/2 c. of water
• 1 c. of Madeira or red wine

Instructions

1. First you want to marinate meat approx. 24 to 36 hours in marinade
2. Now you can boil potatoes until half cooked.
3. Then you want to drain potatoes and place in a 5 quart slow cooker.
4. You can combine celery, carrots, mushrooms, onion gravy mix, peas, onions, Worcestershire sauce, thyme, salt, bacon bits, garlic and bouillon.
5. This needs to be mixed well and cook on low setting for about 12 hours.
6. Now you can add wine and cook for another 2 hours.
7. Serve.

Turkey and Vegetable Stew with Whole-Grain Biscuits

Ingredients

• 4 ½ ounces self-rising flour (about 1 cup)
• 4 ½ ounces white whole-wheat flour (about 1 cup), divided
• 6 tablespoons cold unsalted butter, cubed
• 9 tablespoons nonfat buttermilk
• 2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
• 1 ¼ teaspoons salt, divided
• Cooking spray
• 3 tablespoons olive oil, divided
• 2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
• 3 cups chopped onion
• 2 cups diced carrot
• 3 tablespoons chopped fresh sage
• 2 tablespoons minced garlic
• 2 teaspoons black pepper
• 2 (8-ounce) packages sliced cremini mushrooms
• 6 cups unsalted chicken stock (such as Swanson)
• 3 cups diced peeled Yukon gold potato
• 4 thyme sprigs (optional)

Instructions

1. Preheat oven to 350°.
2. Weigh or lightly spoon self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups; level with a knife. Place flours in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total). Bake at 350° for 25 minutes or until browned. Cool.
3. Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl. Add half of turkey; cook 3 minutes. Remove cooked turkey from pan. Repeat with remaining turkey.
4. Add remaining 1 1/2 tablespoons oil to pan. Add remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and next 5 ingredients (through mushrooms); cook 5 minutes. Combine remaining 1/2 cup white whole-wheat flour and stock in a bowl. Add stock mixture to pan; bring to a boil. Add potato; cook 5 minutes. Stir in remaining 1/2 teaspoon salt and turkey; simmer 15 to 20 minutes or until stew is thickened. Top with thyme sprigs, if desired, and serve with biscuits, or follow freezing instructions.
5. HOW-TO Freeze: Cool stew and biscuits completely. Freeze separately in zip-top plastic freezer bags. Thaw: Microwave stew in bag at MEDIUM (50% power) for 4 minutes or until pliable. Reheat: Pour stew into a Dutch oven; simmer 20 minutes. Bake biscuits at 350° for 25 minutes.

Beef Florentine Lasagna Recipe

Ingredients

• 1/2 lb ground beef, double minced
• 6 cloves garlic, minced
• 1/2 cup onion, minced
• 2 tbs butter
• 1 tbs oil
• 2 cups Ricotta Cheese (or Cottage Cheese)
• 1/2 cup canned button mushrooms, minced
• jar (32oz) Marinara or Italian Spaghetti Sauce
• One 10-oz package frozen spinach, thawed, drained and chopped
• 2 tsp Italian seasoning or dried minced basil
• 1 tsp ground black pepper
• 1 cup grated Parmesan cheese, put aside 1 tsp for topping
• 12-oz Mozzarella cheese, sliced
• Note: You may substitute beef with lean ground pork or minced chicken breast

Instructions

1. Heat oven to 350F. Saute garlic, onions, mushrooms in butter and oil.
2. Add marinara or spaghetti sauce, salt and pepper and bring to a boil then simmer for about 15 minutes. Remove from heat.
3. Cook lasagna a little longer than package instructions, say an additional 5-7 mins. Drain and set aside.
4. In a bowl, combine ricotta (or cottage cheese) and parmesan. Mix well.
5. In a baking dish (15x9) layer sauce, lasagna, ricotta mixture, spinach and mozzarella cheese.
6. Repeat layers ending with sauce, topped with mozzarella and sprinkled with parmesan.
7. Bake uncovered for 35 minutes.
8. Let stand for 10 minutes for easier serving.
9. Serve with sliced french baguette.

Cheesy Herb Biscuits, Low Carb

Ingredients

• 1 cup water
• 1 tsp granulated sugar substitute
• 1 tbsp butter
• 1/2 cup extra sharp cheddar shredded
• 1/2 tsp salt
• 1/4 tsp pepper, flavored salt, oregano, xanthan gum
• 1/2 tsp garlic powder, baking powder
• 3/4 cup coconut flour
• 1/4 cup almond flour
• 2 egg yolks
• 1/2 cup parmesan cheese grated

Instructions

1. In a small saucepan bring the water to a boil along with the butter, sugar substitute, and cheddar cheese. Remove from the heat and set aside. Meanwhile, combine the salt, pepper, oregano, thyme,garlic powder, celery salt, coconut flour, almond flour, baking powder and xanthan gum in a small bowl and mix well. Add the dry ingredients to the liquid and stir until a dough forms. Add the egg yolks and stir until fully absorbed. Add the parmesan cheese and mix well - you may have to use your hands for this step. Divide the dough into 8 small (for traditional biscuit size) or 6 large (for hamburger bun size) balls and form into a biscuit shape (about 1 inch thick) with your hands. Place on a greased cookie sheet. Let the dough rest for at least 10 minutes. Bake in a preheated oven at 375 degrees (F) for 25 minutes or until golden brown and puffed. Cool slightly before serving.

Low Carb Cole Slaw

Ingredients

• 18 ounces Cabbage finely shredded
• 1/2 small Onion minced
• 67 grams Mayonnaise
• 45 grams sour cream
• 40 grams heavy cream
• 2 tablespoons Cider Vinegar
• 3 packets Stevia Sweet Leaf
• 1 teaspoon Xylitol
• 1/2 teaspoon sea salt
• 1/4 teaspoon Dry mustard

Instructions

1. Combine last 8 ingredients well in a bowl and tast for preference. I usually put the bowl on my kitchen scale and measure aeverything into the bowl so no need for measuring cups to level off or clean out.
2. Add finely shredded cabbage and minced onion and mix well.
3. With this low carb thing I want to calculate the total carbs for recipes I use frequently.

Best Lasagna Ever Recipe

Ingredients

• 1 (1 lb) package of lasagna noodles
• 2 (15 oz) containers of ricotta cheese
• 2 tbsp of dried parsley flakes
• 1 c. of pitted ripe black olives (sliced)
• 1 lb of mozzarella cheese (shredded)
• 1 c. of parmesan cheese (grated)
• 3/4 lb of ground beef
• 1/4 lb of ground pork
• 1 lb of Italian sausage (thinly sliced)
• 1 lb of button mushrooms (thinly sliced)
• 1 c of onions (chopped)
• 6 cloves of garlic (minced)
• 2 tsp. of sugar
• 1 tbsp. of salt
• 1 tsp of dried basil
• 1/2 tsp of fennel seeds
• 1/4 tsp of ground black pepper
• 2 beaten eggs
• Marinan Sauce
• 2 (14 1/2 oz) cans of hunts chunky crushed tomatoes
• 2 (6 oz) cans of hunts tomato paste
• 1/4 c of extra-virgin olive oil
• 6 cloves of garlic (cut in halves)
• 1 tsp chopped garlic, in juice (from jar)
• 1 diced shallot
• 2 tbsp of dried oregano
• 4 tbsp. of dried Italian seasoning
• 1 tsp of dried basil
• 1 tablespoon granulated sugar

Instructions

1. FOR THE LASAGNA: First you want to cook lasagna
2. Drain and put aside.
3. Now cook the Italian sausage in a skillet cut thin and then put this aside.
4. Now you can cook the ground beef and ground pork in a skillet, drain off grease.
5. Next you can add in the onion and garlic to the ground meat, stir and cook approx. 5 minutes.
6. Then add in the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
7. Now while your mixture is simmering, add a large bowl the eggs, Ricotta cheese, and parsley. Mix.
8. Now reheat oven to 375 degrees.
9. Take a baking dish and spray the bottom with Pam.
10. Now spoon in a layer of 1/3 of the meat sauce.
11. Then add a layer of1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
12. Next add a layer 1/3 of the Ricotta mixture.
13. Then add a layer 1/3 c.of the sliced olives and 1/3 c. of the sliced Italian sausage.
14. Then you can add a layer 1/3 c. of the sliced mushrooms.
15. Then layer 1/3 c. of the Mozzarella and 1/3 c. of the Parmesan.
16. You will continue this process until finished..
17. Add aluminum foil, and then bake for 25 minutes.
18. Now you want to remove foil and bake, uncovered, approx. 25 minutes.
19. Then you ca remove from oven and allow to sit and sit about 10 minutes before cutting.
20. For Saurce: First you want to add the Hunts chunky crushed tomatoes and Hunts tomato paste into your favorite pot.
21. Now add in the extra-virgin olive oil to the pot.
22. Next slice the cloves of garlic crosswise into either halves or thirds or pieces, and add them into the pot.
23. Now dice the shallot, and dump that into the pot.
24. Next you want to add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
25. Don't strain this.
26. Now put a lid on the pot and cook on medium flame stirring approx. 10 minutes for about an hour or until it bubbles and is completely heated throughout.
27. This can now simmer, and simmer stirring about every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
28. Add to lasagna.

Delicious Low-Carb Meatloaf

Ingredients

• 1 lb ground turkey
• 1 egg
• 3/4 cup kraft low-carb barbecue sauce
• 1/4 cup Worcestershire sauce
• 1 1/2 cups parmesan cheese (from the green can)
• 2 slices toasted and chopped low-carb bread (found at all grocery stores)
• 1 (1 ounce) packet dry onion soup mix
• 5 baby dill pickles, chopped (optional)
• 1/2 teaspoon black pepper

Instructions

1. Mix all ingredients together with hands and mold into a loaf.
2. Bake on pizza sheet for 1 hour on 350°F or until cooked through, about 45 minutes into cooking process.
3. Cover with desired amount of low-carb barbecue sauce and finish cooking.

Mexican Pasta Salad

Ingredients

• 8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
• 1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
• 1/2 large red onion, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
• 1 large tomatoes, chopped
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon lemon juice (you can also use lime juice)
• pepper, to taste
• 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
• cilantro, chopped,to taste
• 1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Instructions

1. Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
3. Drain the pasta and corn.
4. Rinse the pasta and corn in cold water until the mixture is cool or cold.
5. Add the pasta/corn mixture to the other ingredients and mix.
6. Before serving, sprinkle mixture with shredded cheese.
7. (OPTIONAL) If you are vegan, do not complete this step.
8. *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
9. You can also add cooked, diced or chopped chicken (great for leftovers).

Fluffy Low Carb Keto Cinnamon Roll Pancakes (Paleo, Vegan)

Ingredients

• Keto Low Carb Version (Keto Paleo, Sugar Free)
• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1-2 tbsp granulated sweetener of choice
• 3 large eggs
• 1/4 cup milk of choice
• Flourless Version (Vegan Gluten Free, Sugar Free, Egg-Free)
• 1 cup rolled oats can sub for quinoa flakes
• 1/4-1/2 cup milk of choice * See notes
• 1/2 cup unsweetened applesauce can sub for pumpkin banana or sweet potato
• 1 tbsp apple cider vinegar can sub for lemon or lime juic
• 1 tsp baking powder
• 1 tbsp sticky sweetener of choice
• 1 tsp cinnamon
• 1 tsp vanilla
• For the sticky cinnamon roll glaze
• 1-2 tbsp coconut butter
• 1 tsp cinnamon
• 1 tbsp milk of choice

Instructions

1. In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains.
2. Allow the batter to rest for 5-10 minutes, allowing the coconut flour/rolled oats to thicken. If the batter is too thick, continue to add milk of choice.
3. Preheat a greased/oiled pan over low-medium heat. Pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip.
4. Continue cooking until all the batter is used up.
5. Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top.
6. Notes
7. * Adjust accordingly. If batter is too thick, add extra milk.
8. May freeze in a ziplock bag.
9. Nutrition
10. Serving: 1serving | Calories: 125kcal | Carbohydrates: 3.5g | Protein: 7g | Fat: 7g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 2% | Iron: 5%

Turkey Devonshire a La Quick & Easy

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon flour
• 3/4 cup milk or 3/4 cup carb countdown low-carb milk
• 1 cup shredded new york cheddar cheese
• 4 slices hearty type bread (optional)
• 4 slices cooked turkey breast, thick slices (see note)
• 8 slices cooked bacon
• fresh ground pepper

Instructions

1. NOTE:.
2. Enough turkey to cover the bread (we used deli turkey, sliced 1/4-inch thick)
3. Toast bread.
4. Heat turkey and bacon in the microwave.
5. White Sauce:.
6. In a small, stainless steel sauce pan, melt butter or margarine over low heat.
7. Whisk in flour.
8. Add milk all at once.
9. Increase heat to medium and continue whisking.
10. Heat until mixture is bubbling.
11. Cook one minute longer, whisking continuously.
12. Whisk in cheese. Stir until melted.
13. Add pepper to taste.
14. Preparing the sauce ahead of time is not recommended.
15. Plating:.
16. Prepare four serving dishes by placing a potato and a serving of broccoli, or your choice of sides, on each.
17. Place one piece of toast on each plate.
18. Top with two slices bacon, then cover with turkey.
19. Pour equal portions of sauce over each. Serve any extra sauce on the side.
20. Variation:
21. Place in four small casserole dishes, prepare the Devonshire as above.
22. Place under the broiler for two minutes or until the sauce is browned on top.
23. Serve the sides on separate small plates.
24. Warn your guests these dishes are HOT!
25. Hints: Using precooked turkey and bacon saves time.
26. Shred cheese or buy shredded.
27. Turkey can be cooked in the microwave, leftover, or bought in the deli.
28. If you choose deli turkey, be sure to get it cut about 1/4-inch thick.
29. If pre-packaged, use at least three slices per serving.
30. Bacon can be microwaved or fried.

Savory Dinner Chowder (With Tiny Meat Balls)

Ingredients

• 3/4 c Water
• 1 ds Pepper
• 1/2 lb Ground lamb or beef
• 2 c Shredded lettuce
• 3 c Cold water
• 1/2 ts Sugar
• 1 c Sliced carrots
• 1 cn (No. 2) tomatoes (2 1/2
• 1 Egg slightly beaten
• 1 c Coarsely sliced celery
• 2 tb Margarine or shortening
• 2 tb Onions chopped
• 1 c Coarse cracker crumbs
• 1 1/2 ts Salt
• 2 tb Chopped parsley
• 1/3 c Rice
• 1 md Sized bay leaf
• 1 sm Onion; sliced

Instructions

1. combine all ingredients except the rice. Heat to boiling: add rice and SIMMER for 20 minutes or until rice is tender. Stir frequently with a fork. MEAT BALLS: Saute onion in 1 tablespoon of the margarine for 10 minutes or until lightly browned. Add water and bay leaf and SIMMER for 3 minutes. Remove bay leaf and pour cracker crumbs into onion mixture and stir well: allow to cool. Add remaining ingredients and mix thoroughly. Allow to stand 10 or 15 minutes. Form into small balls and pan-fry over medium heat in the remaining margarine. Turn frequently to brown on all sides. Reduce heat, cover, and SIMMER for 5 minutes. Add meat balls to finished chowder and SIMMER 5 minutes. Do not add fat from lamb left in skillet. 4 servings Posted to recipelu-digest Volume 01 Number 349 by ncanty@juno.com (Nadia I Canty) on Dec 8, 1997

Low Carb Muffins

Ingredients

• 1.25 Cups Carbalose
• 1.25 Cups Heavy cream
• .5 teaspoon Salt
• 3 each Eggs
• 1 tablespoon Butter

Instructions

1. Preheat oven to 400. Combine top three ingredients in a mixing bowl, and mix well with a hand mixture until solid dough is formed. Add melted butter, and eggs, and mix well again with a hand mixer. Spray a six muffin pan with non stick spray and add mixture to each cup. They should be about 3/4 full. Bake in the oven for 20 minutes or until the tops of the muffins just start to turn brown. Do not open the oven while cooking.

Shrimp, Bok Choy & Noodles in a Seasoned Broth

Ingredients

• 1 lb large shrimp (peeled, tails removed, rough chopped)
• 1/2 lb angel hair pasta (you can use capellini or thin spaghetti)
• 6 cups bok choy (after being cut, napa cabbage is a good substitute)
• 1 1/2 cups mixed mushrooms, stems removed and sliced (I prefer shitaki, but white button mushrooms are fine)
• 1/3 cup scallion, sliced in 1/2-inch pieces on an angle (white & green parts)
• 1 (4 ounce) can water chestnuts (about 1/2 cup drained, rinsed and cut in half)
• 2 teaspoons garlic, smashed (NOT minced, you want to remove it from the broth)
• 1 inch fresh ginger, peeled and cut in 3-4 pieces
• 1 jalapeno, cut in half (seeds and ribs removed)
• 2 cups vegetable broth
• 1/3 teaspoon sesame oil
• 1 tablespoon sherry wine (not cooking sherry)
• salt
• pepper

Instructions

1. Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
2. Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
3. Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
4. Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
5. Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!

Pasta with Beans and Greens

Ingredients

• 8 ounces Bow tie pasta (farfalle) Uncooked
• 1 Onion large Chopped
• 8 ounces Fresh mushrooms Sliced
• 4 cups Kale or spinach Chopped
• 1 Cup Chicken broth
• 1 teaspoon Garlic Minced
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 can Nothern beans Rinsed and drained
• 1/4 cup Parmesan cheese grated
• 2 Cups Ground turkey

Instructions

1. Cook pasta according to package instructions. Drain. Place pasta in large bowl ; set aside.
2. Cook turkey in skillet, drain and return to skillet.
3. Meanwhile, sauté onion and mushrooms in hot oil in large skillet over medium heat for 5 minutes. Add spinach and next four ingredients; cook, stirring often. 10 minutes or until spinach is tender. Stir in beans and cook one minute.
4. Add bean mixture to pasta; toss gently. Sprinkle with cheese, serve immediately.

George's Barbecue Chicken Kabobs

Ingredients

• 1 20-oz can Pineapple Chunks drained
• 1/3 cup barbecue sauce (your favorit)
• 1 pound boneless skinless chicken breasts cubed
• 1 Red or Green Bell Pepper cut into cubes
• 1 zucchini sliced

Instructions

1. DIRECTIONS:
2. 1 Drain pineapple; reserve 2 tablespoons juice.
3. 2 Stirtogether reserved juice and barbecue sauce in small bowl; set aside.
4. 3Thread pineapple chunks, chicken, bell pepper and zucchini onto skewers. Brushwith barbecue sauce.
5. 4 Grill or broil kabobs 10 to 15 minutes or untilchicken are no longer pink, turning and brushing occasionally with barbecuesauce. Discard any remaining barbecue sauce. Serve with coleslaw and greenbeans, if desired.
6. Makes 4 servings
7. Recipe By: George Ross

Low-Carb Chicken Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 (8 ounce) package sliced cremini mushrooms
• 2 celery stalks, thinly sliced
• 2 carrots, thinly sliced
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh sage
• 0.25 teaspoon cayenne pepper
• 1 dried bay leaf
• 2 pounds bone-in chicken thighs, skin removed
• 8 cups unsalted chicken broth
• 0.5 teaspoon salt
• 0.5 teaspoon ground pepper
• 2 cups chopped stemmed lacinato kale
• 2 tablespoons fresh lemon juice

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
2. Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
3. Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat.
4. Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.

Easier Chicken and Dumplings

Ingredients

• 5 cups chicken broth homemade
• 2 pounds boneless chicken breasts
• 5 tablespoons butter
• 4 carrots peeled and sliced 1/4" thick
• 1 large onion chopped fine
• 1 teaspoon salt
• 3 cloves garlic minced
• 6 tablespoons rice flour
• 3/4 cup Dry sherry
• 1/3 cup Heavy cream
• 1/2 teaspoon Dried thyme
• 2 Bay leaves
• 1/2 teaspoon pepper
• 1 1/2 cup Frozen Peas
• 4 tablespoons Fresh parsley minced
• 2 cups sprouted spelt
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cup Heavy cream

Instructions

1. For the stew bring broth to simmer in dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl.
2. Return empty dutch oven to medium-high heat, and melt butter. Add carrots, onion, and salt. Cook until softened, about 7 minutes. Stir in garlic and cook 30 seconds. Stir in flour and cook stirring for 1 minute. stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low and simmer until stew thickens, about 20 minutes.
3. For the dumplings, stir flour, baking powder, and salt in a large bowl. Stir in cream until incorporated (dough will be very thick and shagge)
4. To finish, discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with accumulated juices, peas, and 3 tbs parsley. Using an ice cream scoop, drop golf ball sized dumplings onto stew about 1/4 inch apart (you should have 16-18 dumplings) reduce heat to low, cover and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

Chicken Stew with Spinach, Potatoes & Porcini

Ingredients

• 1/2 oz. dried porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 2 slices (1/8 inch thick) pancetta or bacon (about 2 oz.) sliced into thin strips
• 6 large pieces of fat trimmed
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, cut into 1/4-inch dice
• 2 cloves Garlic minced
• 1/4 cup dry sherry or dry white wine
• 2 large Yukon Gold potatoes (1 lb. total), peeled and cut
• 2 tsp. chopped
• 1-1/2 cups homemade or low-salt canned chicken br
• 2 Tbs. sherry vinegar or balsamic vinegar
• 1 cup coarse fresh breadcrumbs (about 1-1/2 oz.)
• 2 cups baby spinach leaves (about 2 oz.)

Instructions

1. Soak the porcini in 1-1/2 cups boiling water for 20 min. Strain them (reserving the soaking liquid) and chop them.
2. Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
3. Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 min. Add the chopped porcini and cook for another 1 minute. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 min. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 min. Discard the thyme sprigs. Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed mixture to the rest of the broth, nestle in the chicken (and add any accumulated juices), and cover the pot with the lid slightly ajar. Stew the chicken thighs at a bare simmer, turning them occasionally, until they're cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 min.
4. Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat. Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes. Stir in 1/2 tsp. of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
5. When the chicken is done, fold in the spinach and stir until wilted, about 1 minute. Stir in the remaining 1 tsp. chopped thyme and the pancetta; season well with salt and pepper. Serve immediately, sprinkled generously with the breadcrumbs

Mexican Bean Stew Recipe

Ingredients

• 2 tbsp. vegetable oil
• 1 c. chopped Idaho-Oregon sweet Spanish onions
• 1 clove garlic, minced
• 1 lb. boneless, skinless chicken breasts, cubed
• 2 cans (15 oz. each) red beans, drained
• 2 cans (14 oz. each) stewed tomatoes
• 1 pkg. (10 oz.) frozen corn
• 1 can (7 oz.) diced green chilies
• 4 tablespoon diced jalapeno peppers or to taste
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1 can (16 oz.) California cling peach slices
• in juice or extra light syrup

Instructions

1. Heat oil in large soup pot or Dutch oven. Saute onions and garlic over medium heat for 3 to 5 minutes. Add cubed chicken. Cook, stirring occasionally, until cooked through. Stir in kidney beans, stewed tomatoes, corn, green chilies, jalapeno peppers chili powder and cumin. Bring mixture to a boil. Reduce heat. Simmer gently for 25 minutes. Drain peaches, reserving all liquid for other uses. Stir peach slices into bean mixture. Ladle into soup bowls to serve.

Carbonnade

Ingredients

• 2 lbs Boneless chuck
• 3 medium Onions
• 2 large Carrot
• 33 ml Beer Chimay Blue
• 2 cloves Garlic
• 4 prunes Or 1/2 tbs brown sugar
• 2 cups Beef broth Homemade is best - otherwise bouillon (careful not to make it too salty)
• 1/2 bunch Fresh Thyme For the marinade
• 1/2 bunch Fresh Thyme Tied for the carbonnade
• 2 whole Bay leaves
• 2 slices Ontbijtkoek Dutch honey bread - or spice bread. Gingerbread should work as a substitute, but make your own Ontbijtkoek is wort
• 1.5 tablespoons Mustard
• 2 tablespoons Tomato paste
• 1 tablespoons Anchovies Paste (or 2 fillets rinsed to remove salt)
• 1 tablespoons Soy sauce Sweet soy If available
• 2 pack Gelatin 15 grams

Instructions

1. Marinate steaks in beer, garlic and thyme overnight
2. Preheat oven to 300
3. Bloom gelatin in bone broth
4. Dry & sear steaks, let rest and cut in to 1 1/2 - 2” cubes
5. Sauté onions add carrots
6. Mix anchovy paste, tomato paste and soy sauce into broth
7. Deglaze with beer from marinade and bone broth
8. Season with salt & pepper
9. Bring to simmer
10. Top with slices of Ontbijtkoek that have been spread with mustard
11. Put in oven for 90 minutes with lid slightly ajar
12. Stir everything
13. Continue in oven for about 45 minutes.
14. Season again with salt & pepper as needed

Candy's Amazing Low-Carb Bread

Ingredients

• 3/4 cup plain whole milk yogurt
• 6 eggs
• 1/4 cup water
• 1/3 cup honey
• 1 T. baking powder
• 3 cups almond meal
• 4 cups flax meal
• 1 tsp. salt

Instructions

1. Mix first four ingredients in a large bowl. Mix the remaining ingredients into the wet ingredients. Mix this by hand using a "spoon-type" rubber spatula. It is a very thick batter. You have to spoon it into the bread pan and spread it in the pan.
2. I usually bake this about 45 min. on a center rack. I have an electric oven. After checking it, if the knife comes out clean, I sometimes will leave it in for another 5 min. or will turn off oven and leave in for additional 10 min. Because of the density, you want to make sure the center is fully baked. You will find the right time for your oven. Cool on wire rack, slice, slather with butter or spread of your choice and enjoy. I prefer it toasted.

Low Fat Southwestern-style Lasagna Recipe

Ingredients

• 1 tsp canola oil
• 1 pound extra-lean ground turkey
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1 16-ounce jar salsa (spiciness is up to you)
• 1 15-ounce can reduced-sodium black beans, drained
• 1 10-ounce pack frozen sweetcorn
• 1 tsp chili powder
• 1 tsp cumin
• 8 ounces cooked lasagna noodles
• 1 16-ounce tub fat-free ricotta cheese
• 3/4 cup shredded reduced-fat cheddar cheese

Instructions

1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet or Dutch oven. Add onions and carrots; cook until onions are translucent. Crumble in ground beef and cook until no longer pink.
3. Drain excess fat. Add salsa, black beans, corn, chili powder and cumin, stirring well.
4. Spread one-third of beef mixture in a 9 x 13-inch baking dish. Layer half the noodles on top; spoon half the ricotta cheese over the noodles. Add another third of the meat mixture, followed by remaining noodles and ricotta cheese. Spread rest of beef on top and sprinkle with shredded cheese. Bake for 35 minutes.
5. Serves 10
6. Per Serving: Calories 364, Calories from Fat 46, Fat 5.3g (sat 2.3g), Cholesterol 62mg, Sodium 706mg, Carbohydrate 54g, Fiber 6.6g, Protein 25.4g

Herb and Cheese Chicken Breast

Ingredients

• Sliced hard-cooked eggs; for
• 1 pk (10-oz.) frozen green beans;
• Cherry tomatoes;, if desired
• 1/2 c Onions chopped
• 6 tb Vinegar
• 1/4 c Sugar
• 1 1/2 c Celery chopped
• 1 c Diced cooked ham or chicken
• 1 pk Cream cheese; (8 oz.)
• 1 ts Paprika
• 1/3 c Dried bread crumbs
• 2 tb Parsley; minced
• 1/2 ts Salt
• 1/4 ts Pepper
• 2 tb milk
• 3 tb Butter melted
• 2 Green onions; minced
• 1/4 c olive oil
• 8 Boneless chicken breasts
• 1/2 ts Thyme
• 1 sm Garlic clove; crushed
• 3 c Rice cooked
• 1 cn (15-oz.) kidney beans
• 1/4 c Diced pimiento;, optional

Instructions

1. Mix cream cheese, milk, onion, parsley, thyme, salt, pepper and garlic together. Pound chicken breasts with mallet until thin. Spread 1/8 of the cream cheese mixture on each chicken breast, fold over and secure with a toothpick. Mix bread crumbs and paprika. Coat chicken with melted butter, then crumbs. Place in a 9 x 13-inch dish; cook, covered with waxed paper in microwave oven on High for 15 minutes; rotate dish once. Variation: Leave skin on your chicken, do not pound. Push your fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast. Makes 8 servings about 490 calories per serving. Posted to recipelu-digest by "Diane Geary." on Feb 4, 1998

Vegetable Lasagna

Ingredients

• 12 Lasagna noodles
• 1/8 ts Salt or adjust amount to taste
• 1/2 c Marinara sauce
• 1 1/2 c Marinara sauce divided
• 1/2 c mozzarella cheese Shredded
• 1/2 c Frozen, chopped spinach
• 2 c Mixed wild mushrooms
• 1 c carrots Shredded
• 1 c Onions chopped
• 1/4 ts Black pepper
• 1/2 c Chopped fresh parsley
• 1/4 c Grated Parmesan cheese
• 1 Egg beaten
• 1/2 c mozzarella cheese Shredded
• 1 tb Canola oil
• 3 c eggplant Chopped 1/2"
• 1/2 c Grated Parmesan cheese
• 3 c Ricotta cheese part skim
• 4 c zucchini Sliced thinly

Instructions

1. For the vegetable filling, heat the oil in a large skillet. Add the zucchini, eggplant, mushrooms, carrots, and onions; cook, stirring, until softened, about 4 minutes. Stir in the 1/2 cups marinara sauce, the spinach, 1/2 cup Parmesan, the parsley, and salt. For the ricotta filling, in a large bowl, beat the egg; add the ricotta, 1 1/2 c mozzarella, and the pepper. In a small bowl, toss together 1/2 cup mozzarella and 1/4 cup Parmesan for the topping. Cook the noodles according to package directions; drain. Preheat the oven to 400F Thinly spread 3/4 cup marinara sauce in the bottom of a 9 X 13-inch baking dish. Use 4 of the noodles to line the bottom of the dish. Spread 1/2 of the ricotta filling over the noodles. Cover with 1/2 of the vegetable filling. Top with 4 more noodle. Spread with remaining ricotta filling and top with remaining vegetable filling. Top with remaining noodles. Spread remaining 3/4 cup marinara sauce over noodles. Bake, covered, 30 minutes. Sprinkle with cheese topping; continue baking 20 minutes longer. Remove from over and let stand 15 minutes before cutting into squares. Variation: You can vary the vegetables however you like-use more of some and less of others. Per serving: 782 Calories; 20g Fat (23% calories from fat); 37g Protein; 115g Carbohydrate; 70mg Cholesterol; 773mg Sodium Recipe by: 1000 Vegetarian Recipes Posted to EAT-LF Digest by Betsy Burtis on Feb 6, 1999,

Low-carb Sausage, Egg and Cheese Casserole

Ingredients

• 12 Eggs
• 1 pound Breakfast Sausage
• 2 ounces Feta cheese Cubed or crumbled
• 1/2 cup shredded cheese
• 1/4 White Onion Diced
• 1/2 Green pepper Diced

Instructions

1. Preheat oven to 350(F) degrees. Start browning the sausage in a frying pan, and when it's about halfway done, add the onions and peppers. While that is cooking, beat the eggs with salt and pepper to taste. Once the sausage is fully cooked, spread it in the bottom of a 9x13 inch casserole pan. Sprinkle the feta cheese on top of the sausage and then pour the eggs on top. Top with the shredded cheese. Bake covered for one hour.

Mediterranean Mashed Potatoes

Ingredients

• 1 1/4 pounds Russet, red or yellow potatoes cut into 1-inch cubes
• 1/2 cup each nonfat plain yogurt and fat-free milk
• 1 1/2 tablespoons Heart-healthy buttery spread
• 1/4 teaspoon Sea salt (or 1/2 teaspoon garlic salt)
• 1/2 cup Reduced-fat Italian blend shredded cheese
• 1/4 cup Julienne sun-dried tomatoes chopped
• 2 tablespoons Snipped fresh basil
• 2 Green onions sliced
• 1 (2.2-oz) can Sliced ripe olives drained
• Freshly ground pepper to taste

Instructions

1. Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender; drain well. Transfer back to pot and mash well, then stir in yogurt, milk, buttery spread and salt. Gently stir in remaining ingredients and cook for a 2 to 3 minutes more to heat through. Makes 4 servings.

Tomato and basil press with aubergine relish and mascarpone

Ingredients

• 11 tomatoes
• 1 bunch of basil, large
• 150ml of white wine
• 30g of sugar
• 6 gelatine leaves
• sea salt
• 1 aubergine
• 1 red pepper
• 2 banana shallots
• 1 red chilli
• 1 garlic clove, large
• 1 tsp mustard seeds
• 1/2 tsp mixed spice
• 2 pinches of chilli powder
• 225g of muscovado sugar
• 100g of caster sugar
• 2 limes
• 2/3 tbsp of mascarpone
• 3 tbsp of olive oil

Instructions

1. Skin 6 of the tomatoes, cut into quarters and de-seed. Place on a wire rack with a sprinkling of sea salt and the basil leaves. Leave somewhere warm to dry out overnight
2. To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth
3. Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the tomato water until warm, squeeze any excess liquid from the gelatine then whisk into the tomato water until dissolved
4. Layer up the dried tomatoes and basil leaves in a terrine mould and then fill each with the tomato water. Leave to set for at least 3 hours
5. Dice the aubergine into 1-2cm pieces, then finely dice the pepper, shallots, chilli and garlic. Sauté the aubergine, pepper, shallots, chilli and garlic in the oil in a hot pan
6. After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars
7. Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes
8. When plating, fold the relish through the mascarpone. Remove the press from the terrine mould and cut into slices. Serve the tomato and basil press with a quenelle of the relish

One-Pot Chicken Dinner (Paleo, Whole30)

Ingredients

• 2-3 pounds chicken breasts or thighs
• 4 medium-size russet potatoes
• 1 pound asparagus, trimmed
• 1 tablespoon oil (for Instant Pot)
• 1/2 cup coconut aminos for slow cooker, 3/4 cup for Instant Pot
• 2 tablespoons red wine vinegar
• Juice of 1 lemon (approximately 3 tablespoons)
• 1 garlic clove, minced
• 1 1/2 teaspoon dried oregano
• Pinch salt & pepper

Instructions

1. Scrub and pierce the potatoes all over with a fork. Add the potatoes to the slow cooker along with the chicken.
2. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the food in the slow cooker.
3. Cook HIGH 1.5-2.5 hours or LOW 3.5-5.5 hours.
4. Add asparagus (or your preferred green vegetable) and cook an additional 30 minutes.
5. If you are using skin-on chicken: Turn the pressure cooker to saute. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. If you are using skinless chicken skip this step and add the chicken directly to the pressure cooker. Add potatoes on top of chicken.
6. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the chicken and potatoes.
7. Close lid and seal valve. Set high pressure and cook 8 minutes. When done, quick release the pressure.
8. Remove potatoes if they are tender. If not, leave them in there. Add asparagus on top of the food. Close lid and seal valve and cook another 3 minutes on high pressure. When done, quick release the pressure (make sure internal temperature for the chicken is 165° Fahrenheit).

Low Carb Simple Coleslaw

Ingredients

• 16 ounces coleslaw mix
• 1/4 cup onion, finely diced
• 1 cup mayonnaise
• 1/2 teaspoon dry mustard or 1/2 teaspoon Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons Splenda sugar substitute (or equivalent sugar substitute)
• 1 teaspoon celery seed
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 tablespoons apple cider vinegar

Instructions

1. Place coleslaw in a large bowl, sprinkle with the diced onion.
2. Whisk remaining ingredients until well combined.
3. Pour the dressing over coleslaw mix and toss to combine. Allow slaw to sit for 30 minutes to allow the flavors to meld. Serve and enjoy!

Almond Flour Pancakes Low Carb

Ingredients

• 4 each Eggs
• 4 ounces Cream cheese
• 1/8 teaspoon Vanilla extract
• 1 dash Cinnamon
• 1 tablespoon Splenda
• 3/4 cup Almonds Fine almond flour
• 1 teaspoon Baking powder

Instructions

1. 1. Combine all ingredients into a large bowl and mix well.
2. 2. If desired, add any mix-ins to batter.
3. 3. Add about 1/2 cup batter into a lightly greased non stick pan and cook until lightly brown on both sides.

Copycat Low-carb Cabbage Rice

Ingredients

• 1/2 yellow cabbage, shredded
• 1 tablespoon butter or 1 tablespoon butter substitute
• 1 teaspoon salt (optional)
• cayenne
• ginger
• onion
• soy sauce

Instructions

1. Boil 2 cups water
2. Toss shredded cabbage with butter and desired spices.
3. Place cabbage in vegetable steamer (metal or bamboo)
4. Steam for 8-10 minutes or to desired texture.
5. *Tip: Use tongs to sift cabbage and ensure it cooks evenly throughout.
6. Serve with stir-fry chicken, fish or tofu. Can also be used under a chicken dish as you would rice.
7. Low Carbers Enjoy!

Dried Fruit & Nut Health Bars

Ingredients

• 1 cup pitted dates
• vegetable oil cooking spray
• 1 1/2 cups old fashioned oats, finely ground or 1 cup quinoa
• 1 cup pecans, toasted, 1/2 cup finely ground, 1/2 cup coarsely chopped
• 1/2 unsalted macadamia nuts, toasted, 1/4 cup finely ground, and 1/4 cup coarsely chopped
• 1/3 cup dried papaya, cut into 1/2 inch pieces
• 1/3 cup dried cherries, chopped
• 1/3 cup dried blueberries
• 2 tablespoons oat bran
• 3 tablespoons ground flax seeds
• 2 tablespoons wheat germ
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 3 tablespoons brown rice syrup or 3 tablespoons honey

Instructions

1. Preheat oven to 400°F Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Purée in a food processor until smooth.
2. Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt and cinnamon in a large bowl. Mix in purée dates, and brown-rice syrup or honey. Press mixture in pan.
3. Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

Turkey Lasagna With Zucchini Pasta Recipe

Ingredients

• 1 lb Ground Turkey
• 2 Zucchini sliced lengthwise
• 1 Onion Sliced
• 1 Yellow Pepper
• 1 Green Pepper
• 2 tsp Smoked Paprika
• Salt & Pepper to taste
• 2 tbs Minced Garlic
• 2 cups Frozen Butternut Squash diced
• 3 Tomatoes Diced
• 1/4 Bunch Fresh Basil
• 2 Sprigs of Thyme
• 1/2 lb Fresh Mozzarella
• 1 lb Whole Milk Ricotta
• 1 tsp Minced Parsley

Instructions

1. Lay the sliced zucchini on your cookie sheet. You can out them on top of each other if you like. Salt them then bake at 350 degrees for 10 minutes.
2. When done, lay them on paper towel, place another paper towel on top, then place another layer of the cooked zucchini on top. Keep layering until all the sliced zucchini has paper towel on top and on the bottom of each layer.
3. Allow the paper towel to soak up the extra moisture from the zucchini. This allows the zucchini to be pliable and act as the pasta in this dish.
4. In the mean time, in a sauce pot on medium heat, add your diced tomatoes, Thyme leaves and 1 tbs of mince garlic. Allow to cook for 15 to 20 mins.
5. Then add the fresh basil to the tomatoes and allow to cook for 5 more minutes.
6. Turn off the flame, and puree all the ingredients in the pot with your immersion blender (stick blender). If you don't have one, a food processor is fine just make sure it can handle the hot temperature. Puree until smooth.
7. Return to the tomato sauce back on the stove and let continue to cook on a very low flame to reduce or thicken the sauce.
8. In the meantime, Cook your onions and peppers, then add the ground turkey meat and the remaining 1 tbs of minced garlic.
9. Add Salt , Pepper and Smoked Paprika.
10. Continue cooking the ground turkey on medium heat until there is no pink.
11. Add the tomato sauce to the ground turkey and allow them to cook together until the sauce is reduced, 25 - 30 minutes.
12. Now it's time to start the layering process. We are going to do 3 layers and it goes in the following order:
13. 1 - Zucchini, 2 - Ground turkey, 3 - Ricotta, 4 - Mozzarella See Photo. For each layer of zucchini, lay them in the opposite direction. So for instance in the picture above, the zucchini is laid out horizontally. After adding the ground turkey, ricotta & mozzarella, the next layer of zucchini will be laid out vertically, etc.
14. We are going to do that 3 times, then sprinkle the parsley on top. Then we bake at 350 degrees for 50 - 60 minutes. See Photo
15. Let cool and settle for about 30 minutes to an hour. Use a serrated knife to cut your pieces.
16. You will be tempted to cut into this right away, but trust me, you don't the time you spent layering to go to waste. So take it out of the oven, put it on the counter and walk away.
17. I accomplished this clean-cut the next day. So after I had it for dinner the night before, I had another piece for lunch the next day. It was even better! See Photo
18. Yeah, the folks at the job were jealous. See Photo
19. ENJOY!
20. Carol

Slow-Cooker White Chicken Chili

Ingredients

• 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1 tbsp. ground cumin
• 1 tbsp. ground coriander
• 2 tsp. dried oregano
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• Black pepper, to taste
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (4-oz.) cans chopped green chiles
• 2 garlic cloves, minced
• 2 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 2 tbsp. masa harina
• 1 (10-oz.) bag frozen corn
• Grated monterey jack cheese and chopped avocado, for topping
• Lime wedges, for serving

Instructions

1. Put the chicken breasts in a 6- to 8-quart slow cooker. In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of pepper. Sprinkle the spices over the chicken.
2. Add the beans, green chiles, garlic, and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
3. Remove the chicken to a medium bowl and shred with 2 forks.
4. In a small bowl, combine the heavy cream and masa harina. Mix until smooth.
5. Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

Easy Slow Cooker Party Mix

Ingredients

• 4 cups Wheat Chex
• 3 cups Cheese crackers
• 3 cups pretzels
• 12 oz salted peanuts or mixed nuts
• 1/4 cup butter or margarine melted
• 1 tablespoon worchestershire sauce
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions

1. In a slow cooker combine the first four ingredients. Combine the rest of the ingredients in a bowl, mix well. Drizzle over the dry mixture, stir until well mixed. Cover and cook on low for up to 3 hours, stirring every 30 minutes.
2. Serve warm or at room temperature.
3. Yield 3 quart

Chicken Ragout With Pumpkin Dumplings

Ingredients

• 1 teaspoon Dried thyme
• 1/2 teaspoon black pepper ground
• 3/4 pound boneless chicken breast halves
• 3/4 pound chicken thighs boneless
• 1 tablespoon Vegetable oil
• 1 pound small whole onions
• 6 cups shitake mushrooms sliced
• 3 cups chicken broth
• 1/2 cup dry white wine
• 2 cloves garlic minced
• 1/4 cup All purpose flour
• 1/2 teaspoon salt
• 1 cup All purpose flour
• 1 tablespoon parsley minced
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon Black pepper
• 1 1/2 tablespoon shortening
• 1/2 cup pumpkin cooked and mashed
• 1/2 cup Buttermilk
• 1 cup sour cream
• 1 tablespoon fresh parsley minced

Instructions

1. Sprinkle thyme and 1/2 teaspoon pepper over chicken pieces. Heat oil in a large Dutch oven over medium-high heat. Add chicken
2. pieces; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside. Add onions to pan; saute 5 minutes
3. or until lightly browned. Remove from pan; set aside. Add mushroom caps and 1/4 cup broth to pan; cook 3 minutes or until
4. moisture evaporates, stirring constantly. Return chicken and onions to pan. Add 2-1/2 cups broth, wine, and garlic; bring to
5. a boil. Reduce heat, and simmer 1 minute. Place 1/4 cup flour and 1/2 teaspoon salt in a small bowl. Gradually add remaining
6. chicken broth, stirring with a wire whisk until well-blended; add to pan. Cover and simmer 20 minutes, stirring occasionally.
7. Combine 1 cup flour and next 5 ingredients (1 cup flour through 1/4 teaspoon pepper) in a bowl; cut in the shortening with a
8. pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin and buttermilk to the flour mixture, ! stirring
9. just until moistened; set dough aside. Add sour cream to chicken mixture; stir well. Drop dough onto chicken mixture to form
10. 6 dumplings. Cover and simmer 20 minutes. Remove from heat; sprinkle with 1 tablespoon parsley.

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

• 1/2 cup edamame beans
• 1/2 cup green beans
• 3 tablespoon masoor dal
• 1 teaspoon cumin powder
• 3 ground sun dried tomatoes
• 1 teaspoon coriander powder
• 3 tablespoon walnuts
• 2 teaspoon nutritional yeast
• 1 1/2 tablespoon bread crumbs
• 3 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1/2 broccoli
• 3 tablespoon brown basmati rice
• 3 cup veg stock
• 2 teaspoon miso
• 1 onion
• 1 bay leaf
• 2 teaspoon soy sauce
• 3 cloves garlic
• cup salt
• 1 inch crushed ginger

Instructions

1. Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
2. In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
3. Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
4. Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
5. Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
6. Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
7. Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

Easy Tuna & Pasta Pot Pie

Ingredients

• 1 tablespoon margarine or 1 tablespoon butter
• 1 large onion, chopped
• 1 1/2 cups small shell pasta or 1 1/2 cups elbow macaroni, cooked
• 1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 cup frozen peas, thawed
• 1 (6 ounce) can tuna in water, drained and flaked into pieces
• 1/2 cup sour cream
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1 (7 1/2 ounce) package buttermilk biscuits or 1 (7 1/2 ounce) package country biscuits

Instructions

1. Preheat oven to 400°F.
2. Melt margarine in medium ovenproof skillet over medium heat.
3. Add onion; cook 5 minutes, stirring occasionally.
4. 2.
5. Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
6. Cook 3 minutes or until hot.
7. Press mixture down in skillet to form even layer.
8. Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
9. Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.

Creamy Skillet Lasagna Recipe

Ingredients

• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (26 to 28-oz.) jar tomato and basil spaghetti sauce (I used what we like)
• 6 1/2 oz. (3 cups) uncooked mini lasagna noodles (mafalda)
• 1 1/2 cups water
• 1 (12 oz.) container low-fat cottage cheese
• 1 (8-oz.) pkg. 1/3-less-fat cream cheese (Neufchatel), softened
• 1/3 cup grated Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1/4 cup sliced green onions
• 4 oz. (1 cup) shredded Italian blend cheese

Instructions

1. 1. Brown ground beef in 12-inch nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently.
2. Drain.
3. 2. Reduce heat to medium.
4. Add onion and garlic, cook 5 to 8 minutes or until onion is tender, stirring occasionally.
5. 3. Add spaghetti sauce, uncooked noodles and water; mix well.
6. Bring to a boil.
7. Reduce hat to medium-low; cover and cook 15 to 17 minutes or until noodles are of desired doneness and liquid is absorbed.
8. 4. Meanwhile, in large bowl, combine cottage cheese, cream cheese, Parmesan cheese, parsley flakes and green onions, mix will.
9. 5. Spoon cheese mixture evenly over cooked beef and noodle mixture.
10. Sprinkle with Italian blend cheese.
11. Cover; cooke 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated.
12. Removed from heat. Uncover; let stand 5 minutes before serving.

Low Carb Chicken & Black Bean Soup

Ingredients

• 1 -2 cooked boneless skinless chicken breast, cut into chunks
• 1 (15 ounce) can black beans, drained
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon tomato paste
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne
• 2 ounces sharp cheddar cheese
• 2 tablespoons sour cream

Instructions

1. Mix ingredients together in a large pot except sour cream.
2. Simmer for 15 minutes. Stir in the sour cream before serving.
3. Serve with low carb pita chips.

Gluten free Apple Crisp

Ingredients

• 2 1/4 pounds Granny smith apples (about 5 large or 7 small) cored and sliced into 1/4" thick wedges
• 1/3 cup honey or maple syrup
• 1/4 cup water/bourbon/brandy/apple cider/apple juice
• 1 TBSP Lemon Juice
• 2 tsp arrowroot starch or 1 TBSP cornstarch instead
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice or nutmeg
• TOPPING
• 1 cup old fashioned oats (use certified gluten-free oats for GF recipe)
• 1/2 cup firmly packed almond meal or almond flour
• 1/2 cup chopped pecans or walnuts optional
• 1/3 cup lightly packed coconut sugar or brown sugar
• 1/4 tsp fine sea salt
• 4 TBSP Unsalted butter melted

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
4. Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
5. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

Beef wellingtons with garlic mash

Ingredients

• 1 bulb garlic
• 400 g (14oz) green beans, trimmed
• 12-15 slices of Parma ham
• 300 g (11oz) spinach
• 200 mL (7fl oz) single cream
• 2 tbsp. horseradish
• Flour, to dust
• 2 x 320 g sheets ready-rolled puff pastry
• Half fillet of beef, about 1kg (2lb 2oz) cut into 6 slices, or 6 fillet steaks, about 150g (5oz) each
• 1 egg, beaten
• 1 (2lb 7oz) white floury potatoes, such as Maris Piper, peeled and cut into large even-sized pieces
• 25 g (1oz) butter
• 2 tbsp. milk

Instructions

1. Preheat oven to 200°C (180°C fan) mark 6. Slice off tops of garlic bulbs and wrap in tin foil. Roast for 30-35min or until soft. Leave to cool.
2. Meanwhile, bring a medium pan of water to the boil and cook beans for 3min until al dente. Immediately run under cold water until cool. Cut 3 pieces of ham in half lengthways. Divide beans into six bunches, wrap each in a piece of ham and transfer to a baking tray. Chill.
3. Put spinach in a colander in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid, then put spinach into a food processor. Stir in 100ml (31⁄2fl oz) cream, horseradish and plenty of seasoning, then whiz to combine. (If preparing by hand, finely chop spinach, then stir through cream and horseradish.) Set aside.
4. On a lightly floured surface, roll out first sheet of pastry to 38 x 23cm (15 x 9in), then cut into three 12.5 x 23cm (5 x 9in) rectangles. Place a piece of ham in centre of each, then top each with a steak and a sixth of the spinach mixture. Fold remaining ham over top of spinach. Brush pastry with a little egg, fold over and press sides together, trimming and discarding any pastry that extends beyond the parcel. Press edges together with a fork, and brush parcels with egg. Repeat with remaining pastry. Put on a large baking sheet and chill for 10min.
5. Turn oven up to 220°C (200°C fan) mark 8. Put potatoes into a large pan, cover with cold water and bring to boil. Bubble for 15min or until potatoes are cooked (check by pushing a knife through one: it should go through easily). Drain and leave to steam dry in colander for 10min. Return potatoes to empty pan, carefully squeeze garlic out of skins into pan; mash well with the rest of the cream, butter and milk.
6. Meanwhile, cook beef parcels for 20min (medium rare) or 25min (medium). Add bean bundles for last 12min. Leave to rest for 5min, then serve beef, beans and mash with extra horseradish, if you like.
7. Like this? You'll love...
8. Venison Wellington
9. Beef Wellington with a twist
10. Individual chicken Wellingtons
11. Classic chilli con carne

Tuscan Chicken Slow Cooker Pasta - Weight Watchers Recipe

Ingredients

• 1 lb boneless skinless chicken breasts, cut into small chunks
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes, undrained
• 1 4 oz can sliced mushrooms, drained (I used fresh)
• 1 small green pepper, chopped (optional)
• 1 small onion, chopped
• 2 stalks celery, chopped (optional)
• 3 cloves garlic, minced
• 1 cup water
• 1 T Italian seasoning
• 6 oz uncooked whole wheat spaghetti, broken in half (DON'T use more - it'll soak up all the liquid & turn the whole thing into a gooshy mess!)

Instructions

1. Place all ingredients, except spaghetti, in slow cooker.
2. Cover and cook on low for 4 hours, or until vegetables are tender (Note: I cooked it 8 hours & it still tasted wonderful)
3. Turn setting to high, stir in spaghetti and cover.
4. Stir after 10 minutes.
5. Cover and cook until pasta is tender, about 20 minutes more (but check it after 10 minutes - if the pasta gets mushy it'll spoil the whole dish!).
6. Yields 1 1/2 cups per serving.

Slow-Cooker Beer and Cheese Potato Chowder

Ingredients

• 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
• 1 medium onion, chopped (1/2 cup)
• 1 medium stalk celery, chopped (about 1/2 cup)
• 1 medium carrot, finely chopped (about 1/2 cup)
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 (14-oz.) can chicken broth
• 1 (12-oz.) can beer
• 8 oz. (2 cups) shredded Cheddar and American cheese blend
• 1/2 cup whipping cream
• Rye bread, cut into cubes and toasted, if desired

Instructions

1. In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
2. Cover; cook on Low setting for 6 to 8 hours.
3. About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

Reduced Carb Stuffing

Ingredients

• Low Carb Cornbread - see separate recipe (1 recipe)
• 2 cups Celery - finely chopped
• 4 medium Green onions - finely shopped
• 2 tablespoons Poultry seasoning -
• 1 teaspoon Kosher salt - or to taste
• 1 teaspoon Black pepper - coarse ground
• 1 cup Vegetable stock - low sodium (more as needed)
• 1/2 cup Egg Substitute - or 2 beaten eggs

Instructions

1. Crumble cornbread on a baking sheet and place it in a warm (225) oven for about 30 minutes. Or you can make it ahead and let it sit out to get dry and crisp. It should be very "stale", almost crunchy.
2. Blend together in a large bowl the cornbread crumbs, celery, onions, and spices. In a separate bowl mix the stock and eggs then add the wet ingredients to the dry and stir gently to mix. You may need a bit more stock depending on how dry the cornbread was. The mixture should be moist but not "soupy".
3. Place the mixture in a 9X12 pan and bake at 375 for about 30 minutes or until a knife comes out clean.
4. Options:
5. You can use chicken broth but the dish won't be vegetarian. Eliminate the salt if you use commercial chicken stock as they are usually high in salt already.
6. Add a tablespoon of Cajun seasoning mix if you'd like to "Kick it up a notch".
7. Adapted from recipe and idea by : Vicki Beausoleil
8. Makes 18 (1/2 cup) servings each containing:
9. Cals: 100, Cals from fat: 25, Total Fat 3g, Sat. Fat 1g,
10. Chol.: 31mg, Sodiun: 395mg, pottasium: 148mg
11. total Carbs: 14g, Fiber 1g, sugars; 2g
12. Protein: 4g

Slow-Cooked Corned Beef Dinner

Ingredients

• 6 medium carrots, cut into 1-inch-thick slices (3 cups)
• 4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
• 1 large onion, cut into thin wedges
• 1 corned beef brisket (2 to 2 1/2 lb)
• 5 to 6 cups water
• 1/4 teaspoon coarse ground black pepper
• 6 whole cloves
• 1 dried bay leaf

Instructions

1. In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
2. If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
3. Cover; cook on Low setting 10 to 12 hours.
4. Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Low Carb Breakfast Burrito Fillings

Ingredients

• 8 Eggs scrambled
• pepper jack cheese shredded
• Chdeear cheese shredded
• Bacon cooked
• Ham cooked
• Sausage cooked
• Steak cooked
• Onions sauted
• Red peppers sauted
• 8 Low Carb Burritos

Instructions

1. This makes 2 different types of burritos
2. Scramble eggs
3. Add cheeses
4. Separate into 2 sections
5. Add bacon, ham, sausage for a meat-lovers burrito to one section
6. Add steak, onions, peppers to the other section for philly cheese steak
7. Freeze in gallon size bags after separating into serving size (see picture)
8. When ready to eat, put into burrito and heat.

{VIDEO} Slow Cooker/Instant Pot Beef Kebab Soup (Low-Carb, Paleo, Whole30)

Ingredients

• 1 1/2 pounds beef stew meat
• 1 small red onion, diced
• 2 bell peppers, diced (I used one red, one green)
• 4 ounces mushrooms, sliced
• 2 medium-size zucchini, sliced into 1/2-inch pieces
• 4 cups low-sodium beef broth
• 1/2 cup coconut aminos or low-sodium soy sauce
• 1 cup water
• 2 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper

Instructions

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8
3. Turn on the Instant Pot and select sauté. Once hot add the oil to the pressure cooker and the beef. Cook until beef is browned, approximately 2-3 minutes. Remove beef and set aside.
4. Add bell peppers, onion, and mushrooms, and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute.
5. Add the broth & if needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
6. Stir beef back into the pressure cooker along with all the remaining ingredients.
7. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cook time is done, quick release the pressure.

Savory Meatball Soup Recipe

Ingredients

• 3 tbsp extra virgin olive oil
• 1/2 large onion, chopped
• 2 garlic cloves, minced
• 1 15 oz can Mexican stewed tomatoes
• Pinch or more red pepper flakes (optional)
• 4 or so cups water
• 1 lb ground turkey (not breast) or your favorite ground meat
• 1/2 cup brown rice
• 1/2 to 3/4 cup fresh bread crumbs (enough to form meatball)
• 1/2 teas cumin
• 1 teas garlic powder
• 1 tsp onion powder
• A little salt & freshly ground pepper
• 2 -3 15 oz cans low sodium chicken broth (or whatever in needed)
• 2 stalks celery, sliced
• 2 carrots, sliced
• 3 potatoes, diced
• 9 oz bag spinach, rinsed
• Cilantro (optional)

Instructions

1. In a large pot on medium heat add olive oil, chopped onion, minced garlic, saute for 5 minutes, add Mexican tomatoes and a pinch of red pepper flakes if using, cook for 10 minutes. Add 4 cups water (or more, enough to cover meatballs) , heat to boil.
2. Meanwhile, to make the meatballs, in a large bowl, add the turkey, rice, bread crumbs, cumin, garlic powder, onion powder and just a little salt & pepper, mix well. (If meatballs are not staying together, add some more fresh bread crumbs) I usually make them about an inch in diameter. Carefully add meatballs to boiling sauce, turn heat to low and simmer approximately 35-40 minutes.
3. Add chicken broth (you can always add more broth if needed), heat to simmer, add all vegetables except cilantro, simmer for 15-20 minutes, or until vegetables are tender.
4. Top each bowl with a few cilantro leaves (if using). Enjoy!

Boiled Dinner!

Ingredients

• 1 lb cooked ham cubed
• 1 head green cabbage cleaned and cut in chunks
• 1 large Onion diced
• 5-6 medium Potatos scrubbed and cut into 1 inch cubes
• 1 lb Carrots washed, cut into 1 inch chunks. (baby carrots work nicely)
• approx. 1 cup water
• 1/2 tbs Black pepper

Instructions

1. Put all ingredents into a large soup pot, cover. Place pot on medium heat. Stir occasionally. Cook untill all vegitables are tender (at least 1 hour). The flavor gets richer if cooked longer at lower heat. Water comes out of veggies to create broth. Add more or less water if needed. Can be cooked in a slow cooker approx 6 hours.

Low Carb Bourbon Chicken

Ingredients

• 1 tbsp whole wheat flower
• 1 tbsp olive oil
• 4 cloves garlic minced
• 1 onion chopped
• 1/2 cup chicken broth
• 1/2 cup half & half cream
• 4 cups spinach wash and drained

Instructions

1. Dust chicken in flour and saute in oil till cooked through. Remove chicken from the oil and add onions garlic cook until onions are translucent - do not burn the garlic.Carefully add the bourbon and cook for one minute to cook off the alcohol. Stir in the cream and reduce till slightly thickened. Place chicken on the raw spinach and drizzle the sauce over top.

Mel's Famous Baked Eggs (Low Carb)

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1/2 cup tomatoes (fresh, diced)
• kosher salt and pepper
• 10 ounes baby spinach leaves
• 8 eggs, separated (yolks kept whole, if possible)

Instructions

1. Heat oven to 400°F.
2. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 5 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
3. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
4. Bake until the whites are set, 20 to 22 minutes. Divide among individual plates.

Donut Balls - Healthy, Yes Healthy (Low Carb)

Ingredients

• 1 cup Carbquik baking mix
• 2 tablespoons Carbquik baking mix
• 1/4 cup Splenda granular (sugar substitute)
• 1/2 teaspoon Ground cinnamon
• 1 egg (or equivalent in egg substitute)
• 2/3 cup Skim milk (Hood - Calorie Countdown)
• 1 teaspoon Vanilla extract
• COATING:
• 2 tablespoons Splenda granular (sugar substitute)
• 1/2 teaspoon Ground cinnamon

Instructions

1. 1. Preheat oven to 350 degrees.
2. 2. Spray a 12 hole mini muffin pan with butter flavored cooking spray.
3. 3. In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
4. 4. Add egg, skim milk and vanilla extract.
5. 5. Mix well to combine.
6. 6. Drop by spoonfulls into prepared muffin pan. Fill about half full. Fill each empty hole about half full of water.
7. 7. Bake for 14 to 16 minutes.
8. 8. Place muffin pan on a wire rack and cool for 10 minutes.
9. 9. Carefully empty water and remove balls from pan.
10. 10. In a ziplock plastic bag, combine sugar and cinnamon coating. Place warm balls in 2 or 3 at a time and shake to coat.

All American Pasta Recipe

Ingredients

• 1 1/2lb ground beef(whatever you'd use for your BBQ'd burgers :)
• 2 medium tomatoes, seeded and diced
• 12oz fresh mushrooms, sliced
• 1 large or 2 small onions, sliced into thin rings
• 1lb whole wheat penne or rotini, uncooked
• 8oz cream cheese
• 1/4 cup Dijon or similar mustard(I would avoid simple yellow prepared mustard, I think)
• 1/4 cup beef stock
• 1/4 cup Worcestershire sauce, divided
• 2 1/2T favorite steak seasoning, divided
• 1/2lb bacon, cooked crisp and crumbled
• 8-12oz cheddar, colby or cojack cheese, grated
• kosher or sea salt and fresh ground pepper

Instructions

1. In large, deep skillet, cook ground meat until just losing pink color. Drain if needed.
2. Add tomatoes, mushrooms, onion rings, 2T Worcestershire sauce, 1 1/2T steak seasoning, and salt and stir well.
3. Continue cooking until veggie are just beginning to soften and tomatoes are cooked through.
4. Drain mixture again, if necessary.
5. In small sauce pan, melt cream cheese with beef stock, 2T Worcestershire sauce, Dijon, 1T steak seasoning and salt and pepper.
6. Cook over low heat, stirring often, until melted and well mixed.
7. Meanwhile, cook pasta per package directions. Drain.
8. Toss warm pasta with warm cream cheese sauce.
9. Top a serving of the pasta with a spoonful of the meat mixture, sprinkle with shredded cheese and bacon......then, when you eat it, mix and mash it all up together! :)
10. Serve with salad......cus I couldn't find a good way to get a green element into the dish! ;)

Hearty Chicken Bake

Ingredients

• 3 cups mashed potatoes
• 1 cup shredded cheddar cheese, divided
• 1 1/3 cups French's French fried onions, divided (sometimes, I use the cheese flavored ones)
• 1 1/2 cups cubed cooked chicken
• 1 (10 ounce) package frozen mixed vegetables, thawed and drained (sometimes I cook broccoli and use that instead, 1 1/4 )
• 1 (10 3/4 ounce) can cream of chicken and mushroom soup (if you can't find that, use regular cream of chicken soup)
• 1/4 cup milk
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• pepper

Instructions

1. Preheat oven to 375.
2. In medium bowl, combine mashed potatoes, 1/2 c cheese and 2/3 french fried onions.
3. Mix thoroughly.
4. Spoon potato mixture into greased 2 Qr. casserole.
5. Using back of spoon, spread potatoes across bottom and up sided of dish to form a shell.
6. In large bowl, combine chicken, veggies, soup, milk and seasonings.
7. Pour into potato shell.
8. Bake uncovered 30 minutes or until heated through and bubbly.
9. Top with remaining 1/2 c cheese and 2/3 c french fried onions.
10. Bake uncovered 3 minutes longer or until onions are golden brown and cheese is melted.
11. Let stand 5 minutes before serving.

Low Carb Tortillas

Ingredients

• 1 tablespoon psyllium husks
• 1/2 teaspoon chia seeds
• 6 tablespoons almond flour
• 1/4 teaspoon Salt
• 1/4 cup warm water

Instructions

1. Grind psyllium and chia seeds in spice grinder to a fine powder.
2. Combine ground seeds and salt in a small bowl. Add water and mix to form a dough.
3. Divide dough into two disks.
4. Roll each piece of dough between two pieces of parchment to form a 4-5 inch circle.
5. Preheat a cast iron skillet over high heat and brush with avocado oil. Cook tortillas one at a time for 2-3 minutes per side.

Low Carb Fake French Toast

Ingredients

• 1 egg
• 1 tablespoon ricotta cheese or 1 tablespoon cottage cheese
• 2 (1/16 ounce) packages Splenda sugar substitute
• 1 teaspoon vanilla
• 1 dash cinnamon
• 1 dash nutmeg
• sour cream

Instructions

1. Spray pan with pam ,.
2. mix all ingredients except sour cream and one pkg of Splenda.
3. cook over med heat turn once this may be hard to do,.
4. when done serve with sour cream mixed with Splenda.

Garlic Bread Leftover Turkey Pot Pie

Ingredients

• 1 tbsp olive oil
• 150g / 5 oz mushrooms (, sliced 1/2cm / 1/5" thick)
• 50g / 4 tbsp butter
• 1 onion (, finely chopped (brown, white, yellow))
• 2 garlic cloves (, minced)
• 1 carrot (, peeled, chopped into 1cm/ 1/3" pieces)
• 4 tbsp flour ((plain/all purpose))
• 2 1/2 cups milk ((any fat % fine))
• 4 cups (600g) cooked chopped turkey or chicken
• 1 1/2 cups frozen peas
• 1 tsp chicken or vegetable stock powder ((or 1 cube. I use Vegeta powder))
• 1/4 tsp salt
• 1/2 tsp black pepper
• 50g / 4 tbsp salted butter
• 2 garlic cloves (, minced using garlic press)
• 5 packed cups bread chunks ~2.5cm/1" cubes ((Note 1))
• 2 tbsp parmesan cheese (, grated (optional))
• 1 cup mozzarella or other melting cheese, shredded or sliced ((or enough slices to cover most of top))

Instructions

1. Preheat oven to 180°C/350°F (all oven types)
2. Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.
3. Brown mushrooms: Heat oil in an oven-proof skillet over high heat. (Note 3) Add mushrooms and cook until browned - about 4 minutes. Remove.
4. Sauté garlic & onion: Lower heat to medium high. Melt butter in same skillet. Add onion and garlic, cook for 2 minutes.
5. Add carrot then cook for 1 minute.
6. Add flour, cook for 1 minute. You'll have a pasty mix. Don't worry if it looks dry (depends how sweaty your onions get).
7. Make roux: While stirring, add half the milk and mix quickly to dissolve the paste into the liquid (this happens quite quickly). Add remaining liquid and stir. Add stock powder, salt and pepper, stir.
8. Thicken sauce: Cook for 2 - 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken. Thickness test: coat back of wooden spoon, you should be able to draw a line across it (see video, Note 3)
9. Add turkey, peas and mushrooms, and mix into sauce.
10. Top with bread, spread to cover surface. Grate over parmesan if using, top with melting cheese.
11. Bake: Bake for 12 - 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn't stick to the cheese, then bake for a further 10 minutes.
12. Serve: Sprinkle with additional parmesan if desired, then serve!

Next-level beef cobbler

Ingredients

• 1kg braising steak , cut into large chunks (beef shin works well)
• 500ml stout
• 2 tbsp vegetable oil
• 2 onions , roughly chopped
• 6 carrots , cut into large chunks
• 2 tbsp plain flour
• 1 beef stock cube
• 2 tsp golden caster sugar
• small bunch of thyme
• 3 bay leaves
• 200ml whole milk
• 1 tsp Marmite (optional)
• 350g self-raising flour , plus extra for dusting
• 50g wholemeal flour (or use a total of 400g self-raising flour)
• 1 tbsp thyme leaves , plus extra to serve
• ¼ tsp baking powder
• 100g cold unsalted butter , cut into cubes
• 150g mature cheddar , grated
• 1 egg , beaten

Instructions

1. If you have time, tip the beef into a large bowl, pour over the stout and chill for up to 24 hrs. If you do marinate the beef, drain, then pat dry using kitchen paper before continuing. Reserve the stout.
2. Heat the oven to 160C/140C fan/gas 3. Heat the oil in flameproof casserole dish over a high heat and brown the beef on all sides (you’ll need to do this in batches). Set aside on a plate. Brown the onions and carrots for 6-8 mins, then scatter in the flour and stir to coat. Return the beef and any resting juices to the casserole, and stir well. Pour in the reserved stout and crumble in the stock cube. Season with salt, pepper and the sugar. Tie together the thyme and bay leaves using kitchen string, drop into the stew and bring to a simmer. Cover and cook in the oven for 2 hrs 30 mins-3 hrs, or until the meat is tender. Remove from the oven and turn up the heat to 220C/200C fan/gas 7.
3. While the beef cooks, make the topping. Warm the milk and Marmite, if using, in a small pan over a low heat until steaming, then set aside. Tip the flours, thyme, baking powder, butter and a large pinch of salt into a bowl and rub together using your fingers until the mixture resembles breadcrumbs. Mix in 100g of the cheese. Stir in the warmed milk until a dough forms, then tip out onto lightly floured surface and pat out into a 2cm thickness. Stamp out scones using a round cutter or glass, re-rolling the offcuts to get 10 total.
4. If your stew isn’t close to the rim of the casserole dish, transfer to a pie tin or ceramic baking dish. For the glaze, brush the beaten egg over the scones and arrange on top of the stew, overlapping slightly if needed. Scatter over the remaining cheese and bake for 20-25 mins until deeply golden. Leave to rest for 5 mins, then scatter over some extra thyme leaves and serve from the dish.

Nov-Dinner- Zucchini Ribbons

Ingredients

• 1/2 ts Salt
• 1/4 ts Coriander seeds, crushed
• 1 Onion chopped
• 2 lg Zucchini (1-1/2 lb total)
• 1/4 ts Pepper
• 2 Garlic minced
• 1 tb olive oil
• 2 ts White wine vinegar, or

Instructions

1. Using vegetable peeler, cut zucchini lengthwise into thin strips; place in sieve. [Zucchini can be prepared to this point, covered and set aside to drain for up to 8 hours.] Blot up any liquid on strips. In large skillet, heat oil over medium-high heat; cook onion, vinegar, garlic, salt, coriander seeds and pepper, stirring, for 3-5 minutes or until softened. Stir in zucchini just until heated through, about 2 minutes. Serve immediately. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote 6 servings for $3.32 CDN[Nov 95] Per Serving: about 50 calories, 1 g protein, 2 g fat, 6 g carbohydrate Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Kate Gammal [-=PAM=-] PA_Meadows@msn.com

Slow Cooker Lazy Lasagna Soup

Ingredients

• 1 pound 90% lean ground chuck
• 8 ounces cremini mushrooms, quartered
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 2 garlic cloves, minced
• 4 cups unsalted chicken stock (such as Swanson)
• 1 (14.5-oz.) can unsalted crushed tomatoes
• 1 (6-oz.) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 ounces whole-wheat lasagna noodles, broken into pieces
• ¼ cup half-and-half
• 4 ounces preshredded mozzarella cheese (about 1/2 cup)
• ½ cup fresh basil leaves

Instructions

1. Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.
2. Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.
3. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Low Carb 3 Minute Chocolate Cake

Ingredients

• 1/4 cup soy flour
• 1 tablespoon cocoa powder
• 1/4 teaspoon baking powder
• 5 (1 g) packets Splenda sugar substitute
• 2 teaspoons melted butter
• 1 tablespoon water
• 1 egg

Instructions

1. Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
2. Add water, melted butter and egg and blend together thoroughly with a fork.
3. Cover with plastic wrap and cut a small vent in the top to vent.
4. Microwave on HIGH for 1 minute or until a knife comes out clean.
5. Cool a bit and eat warm with whipped cream.

Bodacious British Bangers and Baked Beans Brunch!

Ingredients

• 6 beef (350g) or 6 pork sausages (350g)
• 3 large tomatoes, cut into halves
• 2 -4 eggs
• baked beans (1 tin, 420g)
• 2 slices wholemeal bread or 2 slices granary bread
• oil
• salt and pepper
• Worcestershire sauce (optional)
• HP steak sauce (optional)

Instructions

1. Take a large griddle, skillet or frying pan and spray with cooking oil.
2. Cut each slice of bread into 3 fingers.
3. Heat the griddle/skillet/frying pan over a high heat and then as soon as it is hot, turn the heat down to low to medium. (Check by putting a teaspoon of water on the griddle, if it spits and dances over the surface, the griddle is hot.).
4. Place your sausages at one end and then your tomatoes at the other end. Keep turning your sausages regularly until they are evenly browned, then leave them to cook for 3 to 5 minutes on each side, depending on the thickness of them.
5. After 5 minutes, carefully turn your tomatoes over to cook on the other side and then add your fingers of bread to gently fry, spraying with more oil if needed. Turn then after a few minutes.
6. Heat your beans in a small saucepan over a low heat.
7. Push your tomatoes, bread and sausages to one side to keep warm, and spray the griddle with more cooking oil if needed. Gently break your eggs on to the griddle and cook to personal requirements.
8. Arrange the bread fingers on a warm plate and then top with three halves of tomatoes. Then add three sausages to the plate and the beans - place the fried egg/s on to the plate and season with salt and pepper to taste.
9. Serve hot with a pot of tea, orange juice and toast if required.
10. Worcestershire sauce or HP sauce is also great with this!

Quick Vegetarian 7-Layer Dip for a Party (With Variations)

Ingredients

• 1 (16-ounce) container sour cream
• 1 (1-ounce) package taco seasoning
• 2 (16-ounce) cans vegetarian refried beans
• 1 (16-ounce) jar tomato salsa
• 2 cups shredded lettuce
• 1 large tomato, diced
• 2 avocados
• Juice of 1 lime
• 1/2 cup chopped green onions
• 2 cups shredded sharp cheddar cheese
• 1 (4-ounce) can black olives, sliced
• 1 bag tortilla chips

Instructions

1. Gather the ingredients.
2. In a small bowl, mix together the sour cream and the packet of taco seasoning. Chill this mixture in the refrigerator for 30 minutes to allow the flavors to combine.
3. In a small saucepan, combine the vegetarian refried beans and salsa. Heat on medium until evenly blended, about 5 to 7 minutes. Remove from the heat and allow it to cool.
4. Dice the avocado, place in a medium bowl and toss with the juice of 1 lime. Set aside.
5. In a 9 x 13-inch pan, spread the cooled beans and salsa in an even layer.
6. Spread the spiced sour cream over beans.
7. Layer the cheese and olives.
8. Then the lettuce, tomatoes, avocados, and green onions.
9. Serve your 7-layer dip with tortilla chips.

Beef Daube Provencal - Cooking Light (Crock Pot)

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves. crushed
• 2 pounds boneless chuck roast, cubed
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup low-sodium beef broth
• 1 Tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• dash of ground cloves
• 1 14 1/2 -oz. can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (4 cups uncooked)

Instructions

1. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and place in a slow cooker. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
2. Add all ingredients except noodles to the crock pot; cover and cook on HIGH for 5 hours.
3. Cook noodles and serve beef mixture over the noodles.

Slow Cooker Harvest Pork Stew Recipe

Ingredients

• 1-1/2 lbs. pork, boneless roast, cut into 3/4
• 1 Tbsp. all-purpose flour
• 1 tsp. seasoned salt
• 1/2 tsp. garlic pepper
• 1 bag (1 lb.. 4 oz.) refrigerated new potato wedges
• 2 cups baby cut carrots, cut lengthwise in half
• 1 medium onion, cut into thin wedges
• 1 jar ( 12-oz.) home-style pork gravy
• 2 Tbsp. chili sauce
• 1 cup frozen sweet peas

Instructions

1. Toss pork, flour, seasoned salt and garlic pepper in 4 qt. slow cooker until pork is coated.
2. Stir in potatoes, carrots, onion, gravy and chili sauce.
3. Cover and cook on low heat. 9 hours.
4. About 20 minutes before serving stir in frozen sweet peas.
5. Cover and cook on low until peas are tender

The Lasagna That Will Win Them Over

Ingredients

• 1 medium sweet onion, diced
• 1 tablespoon garlic, minced
• 1 large red bell pepper, diced
• 1 lb ground turkey
• 1/2 lb lean ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes (preferable petite dice)
• 1 (10 ounce) can tomato paste
• 1 (30 ounce) container ricotta cheese
• 2 cups mozzarella cheese
• 2 cups parmesan cheese
• 2 eggs
• 1 (16 ounce) box lasagna noodles (your preference, I like no boil noodles)
• dried basil, thyme, oregano to taste
• salt and pepper

Instructions

1. Preheat oven to 350.
2. In large skillet, brown turkey, beef with onions, garlic, and red bell pepper. Drain and set aside.
3. In dutch oven, or other large pot, add all canned tomato and meat mixture. Begin adding seasonings except salt and pepper. The seasonings are really to your taste, but you'll want to start out with at least a teaspoon of each. Let simmer on low to med-low heat, stirring occasionally, for about an hour. After about 30 minutes, taste to check seasonings. At the one hour mark, add salt and pepper to taste and any additional seasonings. Keep heat on low while preparing rest of dish.
4. In a large mixing bowl, add ricotta, mozzarella and Parmesan cheeses. Stir gently until fairly well mixed. Add two eggs and stir gently until well mixed. I also add some garlic, basil, thyme and oregano to the cheese mixture.
5. Spray large lasagna/casserole dish with non-stick cooking spray. Begin layering by adding about 1/4 of the sauce/meat mixture on bottom. Next, layer noodles, then spread half of cheese mixture over noodles. Another layer of sauce, followed by noodles and rest of cheese. Top with sauce, another layer of noodles and more sauce. You may top with mozzarella and Parmesan cheese.
6. Place lasagna dish on a large baking pan to help with spillage. Cover with foil and bake for 1 hour. Remove foil after 1 hour and continue baking for another 15 minutes, or until cheese is golden brown.
7. Let stand for 15 minutes before serving.

Low Carb Chocolate Cheesecake

Ingredients

• 4 (8oz) cream cheese
• 2 boxes instant sugar free chocolate pudding mix
• 2/3 cup splenda
• 2 1/2 teaspoon vanilla
• 1 cup heavy cream
• 4 Eggs

Instructions

1. 1. Beat cream cheese and splenda until fluffy.
2. 2. Add vanilla and eggs. Beat well.
3. 3. In another bowl, mix cream and pudding mix. Mix.
4. 4. Add pudding mix to the cream cheese. Beat on high until blended.
5. 5. Pour mixture into a greased 9-inch pie pan.
6. 6. Bake 300 convection oven 350 regular oven for 40 minutes.
7. 7. After baking, the top of the pie may appear to have a pudding skin. Once the pie has cooled for 30 minutes peel the skin off.
8. 8. Refrigerate.

Garden Vegetable Lasagna

Ingredients

• 8 uncooked lasagna noodles
• 1 tablespoon olive or vegetable oil
• 1 garlic clove, minced
• 3 cups Frozen Broccoli Cuts
• 1 1/2 cups (about 4 oz.) sliced fresh mushrooms
• 1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
• 1 egg
• 1 (15-oz.) container ricotta cheese
• 1 teaspoon dried Italian seasoning
• 1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce
• 8 oz. (2 cups) shredded 6-cheese Italian cheese blend