These are very good. I wasn't very sure about how it was all going to come together...but it did. Success! I was wondering how my favorite and most honest critic would like them(Chris). He loved them. He finished them off.
1 can of green beans-any style-even the wax beans
1 1/2 tablespoon splenda
1 tablespoon balsamic vinegar
1 tsp spicy brown mustard
1/4 tsp onion pwder
salt and pepper to taste.
Mix all the ingrediants together in a bowl and microwave for 1-2 minutes. Serves 2. Very easily can be doubled.
I'm curious to see what you think. So please give me feedback.
Oh yeah..sorry no pic since-well-they are all gone.
Tuesday, March 31, 2009
Saturday, March 21, 2009
NUTTY COCONUT STONES
Ok, I was doing some experimenting and wala--these wonderful cookies were born. I'm so excited about them. They are like macaroons meets sugar cookie. Now I got your attention. Now this is for a 1/2 recipe-which makes about 25 cookies. So you can easily double and freeze them or take your time eating them. They are very addictive. So watch out.
1 stick of salted butter-softened
1/3 c brown sugar sub. (I used DIABETISWEET)
1/3 c splenda
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 of a small box of sugar free instant cheesecake pudding mix
1 egg
3/4 c vanilla whey protein powder ( I used Designer Whey)
1/2 c almond flour
1/2 tsp baking soda
1/2 c unsweetened coconut
1/3 c walnuts
CREAM BUTTER, SUGAR SUBS, EXTRACTS AND PUDDING MIX TOGETHER. ADD EGG AND MIX WELL. ADD FLOUR AND WHEY POWDER THEN PUT IN BAKING SODA. MAKE SURE EVERYTHING IS MIXED WELL THEN ADD NUTS AND COCONUT. SHAPE INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE FOR 10 MIN OR UNTIL GOLDEN BROWN. LET COOL ON BAKING RACKS. ENJOY!
1 stick of salted butter-softened
1/3 c brown sugar sub. (I used DIABETISWEET)
1/3 c splenda
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 of a small box of sugar free instant cheesecake pudding mix
1 egg
3/4 c vanilla whey protein powder ( I used Designer Whey)
1/2 c almond flour
1/2 tsp baking soda
1/2 c unsweetened coconut
1/3 c walnuts
CREAM BUTTER, SUGAR SUBS, EXTRACTS AND PUDDING MIX TOGETHER. ADD EGG AND MIX WELL. ADD FLOUR AND WHEY POWDER THEN PUT IN BAKING SODA. MAKE SURE EVERYTHING IS MIXED WELL THEN ADD NUTS AND COCONUT. SHAPE INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE FOR 10 MIN OR UNTIL GOLDEN BROWN. LET COOL ON BAKING RACKS. ENJOY!
Friday, March 6, 2009
STEAMED RADISHES WITH LEMON DILL BUTTER
OK, I know it sounds--well different. It is. It's actually very good. The tart/hot taste of raw radishes is almost totally gone when they are cooked. Plus these almost turn out like potatoes and take on other tastes of the onion and garlic too. They are pretty good and easy. Oh....and I don't want to forget to let you know that they are pretty. So PINK!
1 lb radishes, trimmed and sliced thin
1 small onion-sliced thin
2 cloves of garlic-minced
2 Tbs of unsalted butter
2 tsp fresh lemon juice
4 tsp finely chopped fresh dill
In a steamer microwave bag-steam the radishes until just tender. In a large skillet melt the butter and then add the onions and garlic. Saute them until tender then add the radishes, lemon juice, dill and SALT AND PEPPER to taste. Saute everthing for about 3-5 more minutes.
Serves 4.
Stop thinking and just try it!
1 lb radishes, trimmed and sliced thin
1 small onion-sliced thin
2 cloves of garlic-minced
2 Tbs of unsalted butter
2 tsp fresh lemon juice
4 tsp finely chopped fresh dill
In a steamer microwave bag-steam the radishes until just tender. In a large skillet melt the butter and then add the onions and garlic. Saute them until tender then add the radishes, lemon juice, dill and SALT AND PEPPER to taste. Saute everthing for about 3-5 more minutes.
Serves 4.
Stop thinking and just try it!
Sunday, February 15, 2009
CABBAGE ROLL CASSEROLE
It's almost St Patty's day. So I played with a cabbage roll recipe to make it a casserole. This is very good and works well with ground turkey also. The pic is of the ground turkey version.
1 pound of ground beef/turkey
1 small onion-chopped
2 garlic cloves-minced
1 can(80z) tomato sauce-divided
1 can diced tomatoes
1/2 tsp dried thyme
1/2 tsp dill weed
1/2 tsp sage
1/8 tsp salt
1/8 tsp pepper
4 bacon strips-cooked and crumbled
1 small 10oz bag of red cabbage-shredded(or green)
1 cup mozz. shredded cheese
In a large skillet cook meat, onion & garlic until meat no longer pink. Drain and stir in seasonings and can of diced tomatoes and 1/2of the can of sauce. Bring to a boil and then reduce heat and cover. Simmer for about 5 minutes. Stir in bacon. Remove. Layer 1/3 of cabbage in a 2 qt greased baking dish. Top with 1/2 of meat mixture. Repeat layers and top with remaining sauce over top. Cover and bake 375 degrees for 40 minutes. Uncover and sprinkle with cheese. Bake 10 minutes or until cheese is melted. Let stand a couple of minutes before you serve it--it's very hot. Serves 4-5
1 pound of ground beef/turkey
1 small onion-chopped
2 garlic cloves-minced
1 can(80z) tomato sauce-divided
1 can diced tomatoes
1/2 tsp dried thyme
1/2 tsp dill weed
1/2 tsp sage
1/8 tsp salt
1/8 tsp pepper
4 bacon strips-cooked and crumbled
1 small 10oz bag of red cabbage-shredded(or green)
1 cup mozz. shredded cheese
In a large skillet cook meat, onion & garlic until meat no longer pink. Drain and stir in seasonings and can of diced tomatoes and 1/2of the can of sauce. Bring to a boil and then reduce heat and cover. Simmer for about 5 minutes. Stir in bacon. Remove. Layer 1/3 of cabbage in a 2 qt greased baking dish. Top with 1/2 of meat mixture. Repeat layers and top with remaining sauce over top. Cover and bake 375 degrees for 40 minutes. Uncover and sprinkle with cheese. Bake 10 minutes or until cheese is melted. Let stand a couple of minutes before you serve it--it's very hot. Serves 4-5
Sunday, February 8, 2009
CHICKEN ALMOND BAKE
Ok, anyone who knows me knows I love to do one dish meals....ala casseroles. They cover everything for a meal.
So, since whole roaster chickens have been so cheap around here lately-I have plenty in the freezer-I thought I would work with one. This is what I made....and it's a goodie. Simple but almost like a tuna noodle casserole taste-but no fish-or a hot chicken salad.
2 cups cubed or shredded cooked chicken
2 cups sliced celery
1 cup mayo
1/2 cup "ranch" seasoned almonds-you buy in the salad section
1/2 of an onion
1 can of green beans (drained)
1/2 tsp salt
pepper to taste
1 cup shredded sharp cheese
Saute the celery and onion in some butter until soft. Mix all the other ingrediants-except cheese-and put them in a greased casserole dish 1 1/2 quart. Sprinkle the cheese on top of casserole. Bake in oven uncovered for about 20 min in a 425 degree oven. Serves 3-4
I would have taken a pic but between my husband and my employee and me--well there was none left.
So, since whole roaster chickens have been so cheap around here lately-I have plenty in the freezer-I thought I would work with one. This is what I made....and it's a goodie. Simple but almost like a tuna noodle casserole taste-but no fish-or a hot chicken salad.
2 cups cubed or shredded cooked chicken
2 cups sliced celery
1 cup mayo
1/2 cup "ranch" seasoned almonds-you buy in the salad section
1/2 of an onion
1 can of green beans (drained)
1/2 tsp salt
pepper to taste
1 cup shredded sharp cheese
Saute the celery and onion in some butter until soft. Mix all the other ingrediants-except cheese-and put them in a greased casserole dish 1 1/2 quart. Sprinkle the cheese on top of casserole. Bake in oven uncovered for about 20 min in a 425 degree oven. Serves 3-4
I would have taken a pic but between my husband and my employee and me--well there was none left.
Sunday, January 18, 2009
NO CRUST BROWNIE PIE
I was trying to revamp and old treat and decided to put this recipe in a fancy pie dish. Appearance is everything sometimes when trying new recipes. Wala....brownie pie.
1/3 cup butter
3 squares unsweetened chocolate
2 cups splenda
4 eggs well beaten
1/4 tsp salt
1 tsp vanilla
2/3 cup chopped walnuts (optional-or any nut on hand)
Melt butter and chocolate on medium heat in a microwave safe bowl. Mix in sugar and then well beaten eggs. Add salt, vanilla and nuts. Pour into a well greased 9 inch pie dish. Bake in oven at 350 degrees for about 45 minutes. This is really good with whipped topping or a small amount of low carb vanilla ice cream. Yummy!
1/3 cup butter
3 squares unsweetened chocolate
2 cups splenda
4 eggs well beaten
1/4 tsp salt
1 tsp vanilla
2/3 cup chopped walnuts (optional-or any nut on hand)
Melt butter and chocolate on medium heat in a microwave safe bowl. Mix in sugar and then well beaten eggs. Add salt, vanilla and nuts. Pour into a well greased 9 inch pie dish. Bake in oven at 350 degrees for about 45 minutes. This is really good with whipped topping or a small amount of low carb vanilla ice cream. Yummy!
Saturday, December 27, 2008
BROCOLLI A LA GRATIN
I just put this together today for a side dish to go with a pork loin I made. It's very yummy. Let's see I got 3 thumbs up from my husband (you know it's good) and my 2 employees. So give it a try......and enjoy every bit of it.
1 10 oz pkg cooked broccoli
1/2 of can of cream of chicken/mushroom soup
1/2 cup shredded Monterrey jack cheese.
1/4 tsp onion powder
1 tsp pimentos
grated Parmesan cheese
Mix all ingredients together except Parmesan cheese. Put in a greased 1 qt casserole dish. Sprinkle liberally with Parmesan cheese and put in 350 degree oven for 25 minutes. The top will get nice and crusty brown. ENJOY!
1 10 oz pkg cooked broccoli
1/2 of can of cream of chicken/mushroom soup
1/2 cup shredded Monterrey jack cheese.
1/4 tsp onion powder
1 tsp pimentos
grated Parmesan cheese
Mix all ingredients together except Parmesan cheese. Put in a greased 1 qt casserole dish. Sprinkle liberally with Parmesan cheese and put in 350 degree oven for 25 minutes. The top will get nice and crusty brown. ENJOY!
Sunday, December 21, 2008
MY BEST CHOCOLATE CHIP COOKIE RECIPE-low carb!
Ok, so I've tried several and I mean several recipes for low carb chocolate chip cookies and some have been ok and some just NASTY. Well none of them have really ever passed the true taste tester -my husband Chris. Thank God he's honest with me. So I thought I'd give it another shot-because I'm not going to give it up.
Well I'm glad I did because I have done it. Chewy middle and crunchy outside. They are wonderful. I can't believe it. SOOOO GOOD! I hope you will give them a shot. I know you will like them.
*this is a 1/2 batch which makes about 26-30 cookies. Bake at 350 degrees for 9 MINUTES!
1 stick of unsalted butter(softened)
1/4 Splenda granular
3/4 c diabeti sweet brown sugar sub.
1 egg
1 1/2 tsp vanilla
1/2 c vanilla when protein powder
3/4 c almond flour/meal
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 c sugar free choc chips
Cream together the butter, sugar subs, egg and vanilla. Mix in another bowl the rest of the ingrediants except the chips. Add the dry ingrediants to the creamed mixture and mix well. Then add the chips to the batter. Scoop golf ball size portions out on to ungreased sheet. Leave about 2 inches apart. Bake 9 minutes. If you bake too long they get to crunchy all they way through-unless you like them that way. If you do 9 min. they will be chewy inside and crunchy outside. They will look puffy when they first come out and then as they cool they sink in the middle. SO YUMMY.
Well I'm glad I did because I have done it. Chewy middle and crunchy outside. They are wonderful. I can't believe it. SOOOO GOOD! I hope you will give them a shot. I know you will like them.
*this is a 1/2 batch which makes about 26-30 cookies. Bake at 350 degrees for 9 MINUTES!
1 stick of unsalted butter(softened)
1/4 Splenda granular
3/4 c diabeti sweet brown sugar sub.
1 egg
1 1/2 tsp vanilla
1/2 c vanilla when protein powder
3/4 c almond flour/meal
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 c sugar free choc chips
Cream together the butter, sugar subs, egg and vanilla. Mix in another bowl the rest of the ingrediants except the chips. Add the dry ingrediants to the creamed mixture and mix well. Then add the chips to the batter. Scoop golf ball size portions out on to ungreased sheet. Leave about 2 inches apart. Bake 9 minutes. If you bake too long they get to crunchy all they way through-unless you like them that way. If you do 9 min. they will be chewy inside and crunchy outside. They will look puffy when they first come out and then as they cool they sink in the middle. SO YUMMY.
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