Low-Carb Eggnog Recipe

Posted in Beverages by

This recipe comes from http://www.intoxicatedonlife.com.  Prep Time: 20 minutes.  I do not know the carb count but it looks to be at zero or 1.  This recipe makes about 3 servings in my opinion.

INGREDIENTS:

  • 1/2 pint heavy cream (1 cup)
  • 2 eggs (yolks and whites divided)
  • 1/4 cup xylitol
  • 1/4 teaspoon pure stevia extract
  • 1 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • dash of cloves
  • dash of cinnamon

INSTRUCTIONS:

  1. Using a mixer, beat eggs yolks until they lighten in color.
  2. Add the xylitol, stevia, cream, nutmeg, vanilla, cloves and cinnamon.  Beat until well combined.
  3. In a separate bowl, beat egg whites until soft peaks form.  Whisk egg whites into cream mixture.
  4. Chill, enjoy and know that this is what eggnog is supposed to taste like!

**If you are concerned about raw eggs, this recipe is not for you.  I find that the longer this recipe chills in the refrigerator, the thicker it gets.  If it chills for several hours, the consistency is too thick.

Iced Pumpkin and Chocolate Chip Cookies

Posted in Desserts by

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This is a wonderful low-carb, healthy version of my family’s favorite iced pumpkin recipe from allrecipes.com (the one that contained sugar, flour and 22 carbs).  I do not have the carb count for this, but I’m estimating each cookie has approximately 4-5 carbs each.  For a lower carb count, you could cut down the Splenda to 1-1/2 cups and not add sugar-free chocolate chips.  Enjoy!

INGREDIENTS:

  • 1/2 cup butter, softened
  • 1-3/4 cups granulated Splenda
  • 1/2 cup coconut flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar-free chocolate chips
  • Optional: chopped almonds or pecans
  • 1/2 cup Swerve confectioners’ sugar or 1/2 cup Splenda (put into a food processor and blend until it becomes a powder or put it in a baggie then roll your rolling pin over it a few times until it becomes a powder.
  • 1-1/2 tablespoons heavy whipping cream
  • 1-1/2 teaspoon melted butter
  • 1/2 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a small bowl combine coconut flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.  Set aside.
  3. In mixer with paddle attachment, cream butter and Splenda.  Add pumpkin, eggs and vanilla and beat until creamy. Add dry ingredients while mixer is running.  Turn off mixer and stir in SF chocolate chips.
  4. Drop on cookie sheet by large tablespoonful.  Flatten slightly.  Bake for 17 to 20 minutes in the preheated oven.  Cool cookies on wire rack, then drizzle glaze with fork.  After glaze has set (20 or 30 minutes), sprinkle with chopped nuts.
  5. To Make Glaze:  Combine Swerve or Splenda confectioner’s sugar, heavy whipping cream, melted butter and vanilla extract.  If glaze is too thick, add a little more cream.

Buffalo Ranch Stuffed Peppers

Posted in Main Dishes, Side Dishes, Vegetable by

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This is a fun low-carb recipe that tastes great.  I do not know the carb count but it is obviously a low-carb, gluten-free, healthy dish from http://www.primallyinspired.com. If you are cutting Halloween faces in the peppers, do so before they go in the oven!

INGREDIENTS:

  • 4 chicken breasts
  • 1 medium onion, sliced
  • 1/2 teaspoon each:  dried parsley, dried dill, dried chives, garlic powder, onion powder
  • sea salt and pepper, to taste
  • extra butter for greasing and baking
  • 4 peppers, tops cut off and seeds cleaned out
  • 1/2 cup hot sauce
  • 1/4 cup butter

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Mix your dried spices together.
  3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
  4. Sprinkle the entire pan with dried slices.  Salt and pepper, to taste.
  5. Place a small pat of butter over each chicken breast.
  6. Bake for 25-30 minutes or until chicken is cooked through.
  7. While chicken is cooking, melt 1/4 cup butter in a pot over medium low heat.  Once melted, add in hot sauce and stir.  Set aside.
  8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
  9. Combine chicken with the hot sauce mixture.
  10. Spoon chicken mixture evenly in all 4 peppers.
  11. Place stuffed peppers in a baking pan.
  12. Bake for 35-40 minutes or until peppers are softened to your liking.

Optional:  Serve with guacamole.

Bacon Mushroom Cheeseburger Lettuce Wraps

Posted in Beef/Pork, Main Dishes by

This is an adapted recipe from http://www.asweetlife.org.  It makes around 10 lettuce wraps and has 1.48 grams of carbs.

INGREDIENTS:

  • 12 slices bacon
  • 4 ounces mushrooms, sliced
  • 1 1/2 pounds ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 1 small head iceberg lettuce, leaves separated and washed
  • Additional salt and pepper to taste
  • Hot sauce, optional

DIRECTIONS:

  1. In a large skillet, cook bacon to desired crispness.  Remove and let drain on a paper towel-lined plate.
  2. Add mushrooms to pan and saute until browned and tender, about 5 to 7 minutes.  Remove from pan and set aside.
  3. Add ground beef and season with salt and pepper.  Saute until beef is cooked through, about 10 minutes, breaking up chunks with the back of a wooden spoon.
  4. Spoon ground beef into lettuce leaves, sprinkle with cheddar cheese and top with bacon and mushrooms.

Pork Chops with Mustard Cream Sauce

Posted in Beef/Pork, Main Dishes by

This is an easy and yummy recipe.  Yield: 1 serving with 2 grams of carbohydrates, a trace of fiber and about 20 grams of protein.  It is easy to double or triple this recipe depending on how many pork chops you need.

INGREDIENTS:

  • Salt or Vege-Sal
  • Pepper
  • 1 pork chop, 1 inch think
  • 1 tablespoon olive oil
  • 1 tablespoon dry white wine
  • 1-1/2 tablespoon heavy cream
  • 1 tablespoon spicy brown mustard or Dijon mustard

DIRECTIONS:

  1. Salt and pepper the chop on both sides.
  2. Heat the oil in a heavy skillet over medium heat.  Saute the chop until they’re browned on both sides and done through.  Put the chop on a serving platter and keep it warm.
  3. Put the wine in the skillet and stir it around, scraping all the tasty brown bits off the pan as you stir.  Stir in the cream and mustard, blend well and cook for a minute or two.  Pour over the chop and serve.

Herb Roasted Family-Style Chicken

Posted in Main Dishes, Poultry by

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This is a recipe I adapted from George Stella.  You can use any chicken pieces that you want for this recipe (I used thighs), as well as any combination of fresh herbs.  I added sliced yellow squash to the roasting pan in the last 40 minutes.  Net carbs: 1 g.

INGREDIENTS:

  • Nonstick cooking spray
  • 8 pieces of chicken
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • Juice of 1/2 lemon

DIRECTIONS:

  1. PREHEAT oven to 350 degrees and spray a roasting pan with nonstick cooking spray.
  2. PLACE the chicken pieces evenly throughout the pan and sprinkle all herbs and seasonings over top of each piece.
  3. DRIZZLE lemon juice over the chicken and then cover pan with aluminum foil.  Bake 1 hour.
  4. UNCOVER and baste with the drippings from the pan.  Continue baking uncovered 1 additional hour (add yellow squash after cooking 20 minutes).  The chicken should be browned and falling off the bones.  Optional: serve garnished with additional chopped parsley.

Fried Pork Skins

Posted in Helpful Tips, Snacks by

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Baken-Ets’ Fried Pork Skins by Frito Lay contain only fried pork skins and salt.  They have no carbs.  If you would have asked me a year ago if I liked fried pork skins, the answer would have been emphatically “No!”  However, these have become one of my favorite snack in place of chips or crackers for dipping (e.g., Fry’s dill dip).  If you buy a flavored bag of fried pork skins, make sure to check the ingredients and label on the back (e.g., some have MSG, etc.).  Yum!! ♥

Meat Lasagna

Posted in Beef/Pork, Main Dishes, Pasta/Italian/Pizza by

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Here’s another George Stella keeper.  Yield: 8 servings, net carbs per serving: 3. Prep time: 30+ minutes.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 cups diced celery
  • 1/2 cup diced red onion
  • 2 pounds ground beef
  • 15 ounces sugar-free tomato sauce
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

CHEESE FILLING:

  • 15 ounces ricotta cheese
  • 16 ounces mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon minced fresh garlic
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a large skillet over medium-high heat.  Add the celery and onion and cook until slightly tender.
  3. Add the ground beef and cook until browned.  Drain off the excess fat with a spoon or turkey baster.
  4. Add the tomato sauce, garlic, garlic powder, salt and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
  5. Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.
  6. Fill the bottom of the baking dish (9 x 13) with the meat filling and top with the cheese filling.
  7. Cover the top with the remaining 8 ounces of mozzarella.
  8. Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
  9. Let cool for 10 minutes before slicing (the lasagna will hold together better).

Tequilla Chicken

Posted in Main Dishes, Poultry by

This is a “keeper” recipe that I slightly adapted from George Stella.  If you do not want to use the 2 tablespoons of tequila in your recipe, a good substitute would be lime juice.  This recipe comes out great no matter how I change it up.  Yield: 4 servings; net carbs: 2 grams per serving.

INGREDIENTS:

  • Vegetable oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, butterfly cut into 4 separate fillets
  • 2 tablespoons tequila
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon minced fresh garlic
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper (2 dashes)
  • 4 ounces Colby Jack cheese, shredded (you may also use Cheddar, Monterey Jack or another similar cheese)
  • 4 tablespoons sour cream, optional
  • 4 tablespoons salsa picante (as long as it doesn’t have any added sugars), optional

DIRECTIONS:

  1. PREHEAT the oven to 400 degrees.  Spray a baking sheet with cooking spray and set aside.
  2. PLACE the olive oil, the chicken breast fillets and all other ingredients except the cheese, sour cream and salsa into a bowl.  Toss until coated.
  3. PLACE the coated fillets on the baking sheet and bake for 25 to 30 minutes, until a meat thermometer inserted into the thickest piece of chicken registers at least 165 degrees.
  4. REMOVE the cooked chicken from the oven, top with the shredded cheese and return to the oven just long enough for the cheese to melt, about 2 minutes.
  5. SERVE each piece topped with 1 tablespoon each of sour cream and salsa (optional).

Fathead Pizza Crust Recipe

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Finally, after three attempts with other recipes, a simple and great pizza crust has been found!!  I was lucky to get a picture of it before it was completely demolished.  This crust is just as good as regular pizza crust and you can pick it up and eat it.  This is a recipe I adapted from the Real Food website.  I believe the net carb count for the entire pizza is around 9.6 carbs.  I cut mine into 9 squares so the crust was a little over 1 carb each (does not include toppings).

INGREDIENTS:

  • 1 1/2 cups shredded mozzarella
  • 3/4 cup almond flour (I used 1/2 cup because I wanted an even thinner crust)
  • 2 tablespoons cream cheese
  • 1 egg

DIRECTIONS:

  1. Heat oven to 425 degrees.
  2. Put mozzarella and cream cheese in a medium size microwaveable bowl.  (It is recommended that it works better to cube up the cream cheese before melting it with the mozzarella.)
  3. Microwave for 1 minute, stir and then another 30 seconds, stir (very hot!).
  4. Stir in egg and almond flour.
  5. Wet hands and spread dough thin on parchment paper.  It should spread evenly with dough-like consistency.  If too stringy, then your cheese has hardened too much so just put it back in the microwave for another 20 seconds or so.
  6. Dock (poke rows of holes) with a fork to avoid bubbling.
  7. Sprinkle with garlic salt.
  8. Put on cookie sheet.
  9. After about 8 minutes (watch closely though), check it and poke holes where any large bubbles may be.
  10. Continue cooking for a total of 12-14 minutes or until slightly brown on top.  (Mine did not take quite as long – probably because I used less almond flour.)

After the pizza crust was finished.  I put on a very thin layer of pizza sauce (with no sugar).  I then added pepperoni and cooked sausage with lots of mozzarella cheese.  Topped it off with a little Italian seasoning, and returned it to the oven just long enough for the mozzarella cheese to melt.  Yum!!