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Showing posts with label 11-20. Show all posts
Showing posts with label 11-20. Show all posts


I have read several different options for making apple pie and I have been eagerly looking forward to trying the different options. I have listed both options below as they are both very tasty and make a great dessert. I do feel, however, that the Chayote makes a closer 'Apple Pie' texture than the Jicama does.

The flavor of both are phenomenal though!

I did only make the filling and did not make a full apple pie with crust etc. So I have listed the fillings below. Once I try a crust I will list this as well.

As with most of my recipes, I want to give the original poster credit.
I obtained both recipe from Low Carb Yum. If you want to peruse her comments regarding the recipe you can access the Chayote Recipe  and the Jicama Recipe by clicking on the links.


Chayote Recipe

This recipe would be PERFECT for apple pie or any other recipe that calls for baked apples. Perhaps even baked apple cake, or baked apple bread! The texture is very similar to that of baked apples and the flavor is fantastic!

 Ingredients
  • 5 medium chayote squash
  • 3/4 cup sweetener
  • 1 tablespoon xanthan gum
  • 1 tablespoon lemon juice
  • 2 teaspoons apple extract
  • 1/3 cup butter cut in small pieces
  • 1 tsp Apple Pie Spice
    • Alternate options to this would be to use a blend of 
      • Cinnamon
      • Cloves
      • Nutmeg
Directions:

  1. Peel chayote and cut into slices.
  2. Boil sliced chayote until fork tender. Drain. Return to pot.
  3. Add sweetener, xanthan gum, lemon juice, and apple extract to cooked chayote squash and Apple Pie Spice.
  4. Add Butter and mix together once melted



Jicama Recipe

The Jicama recipe I had cooked a lot longer in hopes to cook out some of the 'crunch' from the jicama. There jicama carmelized and the crunch never did dissipate. It was more like eating a fresh unbaked apple with a baked apple taste. Still very good, but not sure I would want this option for a pie. It was fantastic with cool whip!

Ingredients
  • 4 cups jicama chopped
  • 1/2 cup Swerve
  • 1/2 cup butter
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 teaspoon apple extract
  • 1 teaspoon vanilla extract

Directions:
  1. Combine chopped jicama with butter, sweetener, and spices in a pan.
  2. Cook and stir over medium heat until jicama has softened.
  3. At end of cooking, stir in apple and vanilla extracts.
  4. Serve warm.
  5. Can be refrigerated for up to a week or frozen for several months.
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My husband and I decided to meal prep for a week. I have been horrible with craving sweets lately and with nothing prepped I've been going after every high carb thing I could grab - BAD ME!

So - I decided to make cookies and mini cheese cake.
Cookies are a classic and have been posted earlier.
The cheese cake recipe I found was one of those Facebook video/posts that looked really good.

Peanut Butter Mini Cheese Cakes.

Personally a bit rich and peanutbuttery for me, but they were still good.

Ingredients:

  • 30 Ritz Crackers
  • 1/2 cup Peanut Butter
  • 1/2 c sour cream
  • 16 oz Cream Cheese
  • 1/2 c. Sugar
  • 1 tsp Vanilla
  • 2 Eggs

Directions:
  • Form peanut butter sandwiches with Ritz crackers. 
  • Place them in the bottom of each cup of a muffin tin. 
  • In a large bowl beat together 16 oz cream cheese, 1/2 cup sugar. 
  • Then add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again. 
  • Pour mixture over each peanut butter sandwich until each cup is 3/4 full. 
  • Top with crushed Ritz cracker. 
  • Bake for 22 minutes at 275°F. 
  • Let cool completely and then refrigerate 2 hours.

I think I messed up the recipe when we originally made it. I think I did a full cup of PB instead of half.  I might try to make them again another time.  

Enjoy and let us know what you think!

Servings: 15


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My husband has never had fish tacos and I have been craving fish. So we googled for different recipes and found a recipe for 'Baja Tacos'. They looked great. But we have no idea how to follow a recipe. (More so, we use recipes and images as inspiration but never choose to follow them).


So here is our version.
Note: Keto/Gluten Free will depend on the tortillas you use.

Ingredients:
  • Tortillas 12+ (Corn/Flour etc. This is the primary carb and carb count will vary depending on what you use)
  • Finely sliced avocado
  • Chipotle Mayo (we just bought ours from the store)
  • Fish/Shrimp (Your choice. What ever your budget will allow)
  • Chihuahua Cheese (Mexican brand cheese, similar to Queso Fresco)


Seasoning for the fish/Shrimp:

The hubby states he used all equal parts.
  • 1 tsp Celery Salt
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Ground Red Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Ancho Chile Powder 
  • 1 tsp Paprika
  • 1 tsp Pepper


We pan fried the shrimp/fish and used the above seasoning on them. Once they were cooked any left over seasoning from the mix that he made was sprinkled on top. 

For the slaw we used the following:
  • 1 1/2 cups Red Cabbage (Finely shredded)
  • 1/2 cup White onions (Diced)
  • 1 cup Tomatoes (Diced)
  • 1 cup Alfalfa sprouts
  • Cilantro (optional. I hate this stuff but the hubby likes it)
  • Fresh lime juice from 1 lime
Put these into a container, shake the holy hell out of them to mix and then refridgerate.

To make things even more yummy- whatever tortilla you use, spray with oil and pan fry till crispy. I like crunchy things so this always made me happy!


Nutrition facts coming shortly. I am too busy stuffing my face with these bad boys!


Okay- Couldn't wait. I wanted to get these posted. These are AWESOME!!!

Nutritional data below does not include Cilantro or the Chipotle Mayo we used. 

 The Carb count listed is for 2 taco using the measurements above and tortillas that are 10 grams of carbs per tortilla. Please keep in mind that this can be adjusted depending on what tortilla's you use. 




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I say fish instead of listing Cod, Haddock, Tilapia or any other because we all have our budgets and fish is good cooked many different ways.  Granted I stick with my white fish. I got this recipe from a co-worker and it was awesome. But a word of caution: All of the amounts are estimated. I was given a list of items to use without measurements and just put together what looked right. So the description below is more of a guideline but the nutritional facts are based on what is listed below.

The picture does not do this justice!

Ingredients:
  • Juice from 2 fresh limes
  • 1/4 cup olive oil   (Oil should be equal to the amount of juice you get from the lemon)
  • 4 oz tilapia or other white fish
  • Salt and Pepper
  • 1/2 cup Panko-bread crumbs
  • Shredded Coconut  (I used unsweetened)
  • 1/2 cup Almonds (Chopped) ( I used Pecans which added too much 'sweet' likely will try cashews or walnuts next time)
  • Cayenne Pepper - don't hold back


 Directions: 
We used a package of Cod Fillets.
  1. Preheat oven to 450 degrees
  2. Pour fresh lime juice and olive oil into a baking pan
  3. Place tilapia in pan, coat both sides in juice
  4. Sprinkle salt and Pepper on fish. 
  5. Sprinkle panko bread crumbs on to fish
  6. Sprinkle coconut on top of fish
  7. Sprinkle almonds (Can use pecans, walnuts or other kind of nut)
  8. Season with cayenne pepper. (More the better  )
  9. Bake approximately 8-20 minutes. Time depends on the size of the fillet. 
  10. Smaller Fillets 8-12 minutes
  11. Larger Fillets 15-20 minutes


This was for 1 serving. Recipe makes approx 4 servings.

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My Uncle was recently diagnosed with diabetes and his (and My) birthday is tomorrow. I asked him what he wanted for a cake/pie/dessert and I would make it diabetic friendly.  He wanted lemon meringue pie. So.. Here is what I found. This was taken from this website - here.

Please see my notes at the very bottom of the recipe:


Ingredients:
 
Crust: 
  • 1/2 cup ground almonds
  • 1/3 cup(33grams) half or whole pecans
  • 2 Tablespoons melted unsalted butter
  • 1 Tablespoon Splenda
  • 1/4 tsp ground cinnamon


Filling: 
  • 2 whole large eggs
  • 3 large egg yolks
  • 1/2 cup Sugar Substitute
  • 1/2 cup fresh lemon juice 
  • 1 1/2 tsp lemon zest (I used Lemon extract)
  • 3 Tablespoons unsalted butter
  • pinch of salt


Meringue: 
  • 4 Large Egg Whites
  • 1/4 cup Sugar Substitute
  • 1/4 tsp cream of tartar
  • pinch of salt


Instructions:
Preheat oven 350F

Crust: 
  1. In food processes(or magic bullet or coffee grinder) pulse pecans till a mill texture(like the ground almonds)
  2. In small bowl mix all ingredients
  3. Spray 5 individual serving pie pans with cooking spray
  4. Divide crust mixture among pans, about a Tablespoon per pan.
  5. Press down with your finders firmly on the bottom, not sides though like a traditional pie(IF you want it to have crust all up the sides you would have to double crust recipe + add the extra carbs, so that was not happening for me  )
  6. Bake crust at 350F for 8 minutes
  7. Let cool at room temperature while making filling

  Filling:

  1. Add all filling ingredients to a small heavy bottom saucepan. Whisk over MED heat till mixture starts to become thick.
  2. Using a fine mesh strainer, strain the mixture(this gets out all lemon seeds and any cooked egg bits you might have)
  3. Divide filling mixture among the 5 pie pans equally, about 1/4 cup per pie.
  4. Set in fridge to cool at least 1/2 hour.

  
Meringue:
  1. Put egg whites in mixer bowl, add salt.
  2. Mix till frothy.
  3. Add cream of tartar & splenda.
  4. Mix till you have a firm meringue/Stiff peaks, about 2-3 mins.


  
Assembly:

Preheat over to 500F
Divide Meringue equally among the 5 chilled pie's
Spoon on and smooth with small spatula
Bake at 500F for 8 minutes
Let pies cool, then refrigerate
Serve cold



Nutritional Information:
Energy 288 kcal
Carbohydrate, by difference 9.57 g
Sugars, total 1.66 g
Fiber, total dietary 1.91 g
Protein9.84 g

Total lipid (fat)25.68 g

MY NOTES
To ensure that the sweetener wasn't very off-puting ( my uncle hates artificial sweetener) I used the Truvia baking blend which has a combination of Stevia, Erythritol, and Cane Sugar. It requires 1/2 the amount of sugar called for in a recipe. So if a recipe states 1 cup, you would only use 1/2 cup of Truvia.  This unfortunately does raise the carb count a little bit.  

 After tasting the pie, halving the listed sugar in the recipe could be reduced even further as it turned out still very very sweet. My recommendation would be (if using Truvia baking blend)

 Crust: 1/2 Tablespoon
Filling: 1/8 Cup
Meringue: 1 Tablespoon

When doing the meringue I goofed up and just dumped everything into my kitchen aid at once and just whipped the hell out of it. It seemed to be just fine. The recipe states to flatten the meringue but I like peaks. So I shortened the bake time by 1 minute to avoid burning the meringue too much. 

The nutrition detail I have listed below is using the Truvia Baking Blend. 

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Miss that fast food breakfast? We all know it's not a healthy way to eat but sometimes it is a bit of
comfort to have that. It's rare for any fast food joint to have anything that we can eat with out a massive cheat.
I was complaining about breakfast ideas and having to eat limited *Quick* items. So my husband whipped together a breakfast burrito. After a couple tweets it tastes JUST like the fast food breakfast burritos. Low Carb too!  Granted probably not healthy in other ways since there is sausage in it and such... But.. Moderation is key. :)
So here it is!

Note: Gluten Free, Keto is dependent on the type of tortilla's you use. This will also impact the carb counts.

Ingredients
  • Low Carb Tortillas (Store Bought or Home Made)
  • Sausage Patties
  • Chopped Onions
  • Chopped Green Peppers
  • Chopped Red Peppers
  • Velveeta Cheese
  • Whipped Eggs

Directions

  1. Fry Sausage patties until cooked. 
  2. Cut patties in half and lay out on the tortilla
  3. Fry Onions, Green Peppers, and Red Peppers in the same pan. 
  4. Why the veggies are frying, cube small pieces of Velveeta and sprinkle on top of the sausage patties.
  5. Once the veggies are cooked to your liking add eggs
  6. Once cooked, spook egg mixture into tortillas and roll up.

We wrapped ours up in wax paper and froze the extras. They heat up really nice and are very tasty. 
To make things quick we also buy frozen bags of the vegetable mix.
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I have a very large family. Most of which are adopted. One of my brothers  was adopted from Korea. As he grew up he attended a Korean Church. We had the great opportunity to befriend a lady who was also from Korea and she became a good friend of my brother and our family. Every few years she would make authentic Bulgogi and our family absolutely loved it.
This isn’t her recipe, however, it tastes quite good. I hope you all enjoy it!


Servings: 4
Ingredients
  • 1 lb Flank Steak, thinly sliced (This is also great when using Venison)
  • 5 Tbs Soy Sauce
  • 2 1/2 Tbs Sukrin Gold (Or other Brown Sugar Substitute)
  • 1/4 cup Chopped Green Onion
  • 2 Tbs Minced Garlic
  • 2 Tbs Sesame Seeds
  • 2 Tbs Sesame Oil
Directions:
  1. Thinly slice the meat
  2. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef.
  3. Cover and refrigerate for at least 1 hour or overnight.
  4. Heat skillet and pan fry until cooked thoroughly
  5. This can also be done on a grill ( which is more traditional)
  6. Serve with shredded fried cabbage, riced cauliflower or any other rice substitute
Nutrition Facts
Serving size: 1/4 of a recipe (5.8 ounces).
Amount Per Serving
  • Calories 312.5
  • Total Fat 17.25g
  • Total Carbohydrates 11.48g
    • Fiber 0.72g
    • Sugar 0.5g
    • Sugar Alcohols 7g
    • Net Carbohydrates 3.76g
  • Protein 33.73g
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I use to love cobber and crisps. (Still Miss Crisps. Especially apple crisp!) But this comes in handy in a pinch and is extremely easy to make. 

It has a lot of flavor as well. 







INGREDIENTS:
  • 1 Cup Carbquik - (Carbquick can be purchased here.)
  • 1/2 Cup Milk ( I used unsweetened Coconut Milk)
  • 2 T Oil 
  • 1 Cup Sugar (sweetener equivalent)
  • 2 Cups Berries
  • 3/4 cup Water (Include Juice from berries if frozen)
  • 1/2 Cup Sugar (sweetener equivalent)
DIRECTIONS:

1. Mix breading portion of the Cobbler together and spread out into an 8x8 baking dish.


2. Mix Berries, water and sugar and pour on top of the dough.


3. Bake at 375 degrees for 30 min or until dough is baked through.
4. Let sit for 20 min to set up before eating.
5. Serve with Ice cream or cool whip.



Values below are for approx. 6 servings.

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Don't look at the calories in this puppy! You will want to start running several days before making this and probably while making it.

 A much loved comfort food. Extremely filling and very tasty! Cheesy Brat Stew has been a family favorite for a while. The only problem is that it was very high carb. So, I came up with a fix. Replace the potatoes with cauliflower!  It turned out FANTASTIC! So much so that I want to make it again!

Ingredients:
  • 6 brats (cooked and sliced into coins)
  • 1 large head of cauliflower 
  • 4 cups green beans
  • 2 cans cream of mushroom soup
  • 1 cup shredded cheddar 
  • 1 cup water




Directions:
1. Pre-cook the brats and slice into coins.
2. Break up the cauliflower into bite size pieces. You can use the stem portion too.
3. Mix the soup, cheese & milk/water together.
4. Place brats cauliflower and beans in a roaster pan and mix.
5. Pour cheese mix over the contents in the pan.
6. Cover and cook at 350 for 1-2 hours or until cauliflower is tender.
7. Salt and pepper to taste.

This was so yummy!!!

(Approx 6 Servings)
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This was something I just threw together and it ended up being QUITE tasty. I have yet to figure out the carb count on it.

 Because I can't do many carbs, this did spike me a little bit, however that could have been my own fault for when I took my meds.

For Low Carb I used Cauliflower. My husband is not diabetic so for his I used Cubed potatoes.
This would work really well for a dip. We tried Tostada chips with it and it was really good as well.


Ingredients:
  • 2-3 Chicken breasts-cubed and cooked
  • 1 Green Pepper- diced
  • 1 Red Pepper- diced
  • 1/2 head of Fresh Cauliflower (cut to bite size pieces)
  • 1 can Enchillada Sauce
  • 1 can Cheese Soup
  • 1 c Shredded Cheese.
Directions: 
  1. Pre-heat oven to 400
  2. Mix all ingredients except for the shredded cheese into a roaster or casserole dish. 
  3. Bake for about 45 min-1 hr. (Check tenderness of Cauliflower)
  4. Sprink shredded cheese on top and place the lid back on for about 5 minutes.
  5. Eat and Enjoy!

Per Serving:Calories: 417Carbs: 16Fat: 20
Protein: 41
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STOCK PHOTO
This is actually a great way to be able to eat Hot Cereal! I have been battling with morning sugars already, but, I was at 160 before eating and 2 hours later I was at 140 after eating this.

I make it on the stove top and it turns out great. I remember when I was little my mom putting chopped apples or raisins in my sister and I's oatmeal. I may have to do that with this (in moderation) but overall it tastes great!

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes


Ingredients:

  • 2 C TVP granules  (What is TVP?)
  • 1 quart unsweetened soy milk (can use coconut milk or other milk)
  • 1 T cinnamon
  • 1 t nutmeg
  • 1 1/2 T vanilla
  • Or adjust the above seasonings to your taste
  • Sweetener to taste
  • Optional: Whisk in eggs. 4 eggs makes it more like rice pudding.

Preparation:

Mix all ingredients in crockpot, large saucepan/Dutch oven, or large covered casserole dish (be careful about this - when I tested it in the oven, it overflowed).

Cooking Times


  • Crockpot/Slow Cooker: It will be cooked in about 2 hours on high or 4 hours on low, but you can let it go longer and it won't hurt it.
  • Oven: About 1 hour at 350 F.
  • Stovetop: Bring to boil, then simmer for 30-45 minutes, stirring occasionally - you should know by looking when it's done.
    • It says 30-45 Minutes but it honestly does not take this much time. I cook it until most of the liquid has dissipated and then add my diced apples and milk and sweetener and enjoy :) 
Carb Count: Assuming unsweetened soy milk and liquid sweeteners (zero carbs), the entire recipe has about 36 ECC and makes about 6-10 bowls of "oatmeal", depending upon the size.


 Please Note: The 'ECC' is from the original recipe, I have the full nutrition facts listed below.  I feel we should have the full details and we can decide for ourselves if we want to calculate ECC/Net Carbs etc on our own. 
What is TVP? 
TVP® (Textured Vegetable Protein) is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.
This recipe analysis does not include the sweetener or any adjustments you may make. 

 Servings: 2

  • Per Serving
    • Calories: 389
    • Total Fat: 1g
    • Carbohydrates: 32.7g
      • Dietary Fiber: 18.3g
      • Sugar: 13.6g
      • Net Carbs: 14.4g
    • Protein: 48.5g


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