Category Archives: Recipes

Chicken and Green Beans with Almonds

Chicken and Green Beans with Almonds

CHICKEN AND GREEN BEANS WITH ALMONDS
Ingredients:
1 TBS bacon fat or olive oil
4 oz chicken breast cute into bite size pieces
3/4 c (85g) frozen green beans
1/3 c almonds
1 clove of garlic minced
salt and pepper to taste
In a pan on medium heat heat oil and add chicken and season with salt and pepper cook for a minute add almonds and green beans cook until green beans are cooked through and almonds are starting to brown. Add garlic and any extra seasoning cook for one more minute.
** Note I found this brand of green beans at Walmart they are organic, hand picked and hand packaged. They are the only frozen green beans that taste like they were picked fresh off the plant**
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Lazy Cake Cookies!

Lazy Cake Cookies!

LAZY CAKE COOKIES
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Christmas Crunch!

Christmas Crunch!

CHRISTMAS CRUNCH
The perfect mix of sweet and salty!! YUMMMMM
(Photo by Cherie Z.)

1 lb white almond bark
1/2 cup peanut butter
4 cups (more if needed) broken pretzels pieces
1/2 cup Heath toffee pieces
kosher salt

melt almond park in double boiler stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out … put in fridge to harden for 15 to 20 minutes. Break into pieces and store in a container.

Enjoy!
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You do not have to ruin your low carb pl

You do not have to ruin your low carb plan this holiday season!! Here are 5 LOW CARB cookie recipes!

LOW CARB COOKIE RECIPES

Low Carb Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
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Low Carb Brownies

Makes about 48

1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans

Preheat oven to 350 F. Butter a 9″ x 13″ cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.

Note: 1.8 net carbs per square
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Low Carb Chocolate Chip Cookies

1 cup butter, softened
1-1/2 cups Splenda or Maltitol Crystals
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans

Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Splenda, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto preparted baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
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Low Carb Peanut Butter Cookies

1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.
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Low-Carb Snickerdoodles

Ground almonds create an “almond flour” which is a wonderful substitute for wheat flour for many baking recipes.

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in…

SPAGHETTI PIZZA BAKE ~ LOW CARB STYLE In

SPAGHETTI PIZZA BAKE ~ LOW CARB STYLE

SPAGHETTI PIZZA BAKE

Ingredients:
1lb Dream-fields lo Carb Spaghetti
1 Tbs Olive Oil
1 Lb Lean ground Beef or Turkey
4 cloves of Garlic or 2 tsp Minced garlic
1/2 Sweet Onion chopped
1/2 Green Pepper chopped
1 7oz. package sliced pepperoni
1 tsp Garlic powder
1 tsp Onion powder
1 Tbs oregano
2 Tbs Tomato paste
1 32oz can Crushed tomatoes
2-3 cups Shredded Mozzarella

Directions:
Pre Heat oven to 375 degrees

Cook pasta as directed on box.
Heat oil in large pot and add Beef or Turkey
Drain off oil when browned and return to pot.
Add spices , onion, and peppers and saute until onions and peppers are slightly softened and then add 1/2 bag of pepperoni. ( I cut the sliced rounds into four)
Add Crushed tomatoes and tomato paste and mix well.
Mix in pasta making sure to coat pasta well with the sauce.
Add mixed ingredients to a 13×9 baking dish and top with mozzarella and
remaining pepperoni slices.
Bake for 25 minutes uncovered.
ENJOY!!!!!
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ALMOST ZERO CALORIE SOUP Ingredients: 8

ALMOST ZERO CALORIE SOUP

ALMOST ZERO CALORIE SOUP

Ingredients:
8 cups cabbage (whatever type you like) chopped
1 cup celery diced
1 ½ cups white onion diced
2 large carrots diced
1 bell pepper (any color.. I use red, they are sweeter)
3 cloves garlic minced
8 ounces mushrooms, broken into pieces or sliced into large chunks
8 cups (2 boxes) vegetable or chicken broth
1 tablespoon Italian blend (or 1 ½ teaspoon oregano and 1 ½ basil dried)
4 large tomatoes diced (or 1 14oz can tomatoes with basil or Italian style)
½ teaspoon red ppr flakes
1 cup kale, chard or spinach fresh
Salt and pepper to taste

1. Heat 2 Tablespoons Olive Oil in large pot over medium heat.
2. Add celery, onions, bell peppers and carrots.
3. Saute until tender. Add water if they stick to bottom of pan.
4. Stir in garlic
5. Pour in broth
6. Stir in tomatoes and cabbage
7. Bring to boil then reduce heat
8. Cook until cabbage is tender
9. Stir in spices
10. Taste and adjust seasoning.

Garnish with garlic bread and fresh parmesan…or skip for less calories!
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CROCKPOT TACO DIP You will Need : 1/2 po

CROCKPOT TACO DIP

CROCKPOT TACO DIP

You will Need :
1/2 pound ground beef
1 cup of frozen corn
1/2 cup of chopped onion
1/2 cup of salsa
1/2 cup of mild taco sauce
1 (4oz) can of mild green chilies
1 (4oz) can of black olives (drained)
1 cup of shredded Mexican cheese blend
Tortilla Chips
Sour Cream if desired

Cook meat in a pan, drain…put in crockpot…add the corn, onion, salsa, taco sauce and olives.
Cover and cook on high for 1 to 2 hours…Just before serving stir in the cheese.
Can top with Sour Cream if desired and serve with Tortilla Chips
Enjoy ~
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