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I found this recipe from The Primitive Palate. I was EXTREMELY skeptical that they would even be good considering the ingredients. I still am fairly impressed. I read a large amount of comments on the blog before deciding that all the good news was worth giving the recipe a try. The recipe makes about 12-15 tortillas.

These end up being pretty sturdy and don't really fall apart at all. To be safe we still lined the tortilla with a leaf of lettuce, but I don't think it was necessary. The optional seasonings compliment taco's REALLY Well, though without the filling the seasoning in the tortillas can be a bit strong.

Ingredients

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic (*optional)
  • 1 tablespoon ground cumin (*optional)


Directions:

  1. Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust. 
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

*These tortillas can be made ahead and wrapped in plastic, or stored in the freezer!

I have not been able to find a recipe analyzer that can locate pork rinds or chicharrones for pork.  I do know that this is a VERY low carb recipe. I will continue to look for something that can provide a proper analysis . 
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Before being diabetic I hated chocolate. About 2 months before being diagnosed my chocolate loving switch was flipped and of course now that I am diabetic - it's not the best thing in the world for me.
I've never been much for fudge and I have never made a regular batch of fudge either. But this stuff is actually pretty darn good!

It is very rich so small pieces are plenty!
I obtained this recipe from lowcarbyum's blog.

INGREDIENTS

  • 2/3 cup powdered sweetener (Sukrin Melis* or Swerve Confectioners) I used a combination of powdered swerve and straight erythritol.
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil or ghee
  • 1/4 cup coconut milk
  • 1 1/2 tablespoon cocoa


INSTRUCTIONS

  1. Line a small container with parchment paper. (I used 7.5 x 5 size)
  2. Place sweetener, peanut butter, and vanilla extract in medium bowl. Set aside.
  3. Mix coconut oil, milk, and cocoa in small saucepan. Bring to a boil.
  4. Pour hot mixture over the ingredients in medium bowl. Stir until well combined.
  5. Spread into prepared container. Allow to cool in refrigerator. Slice into squares. Store in the fridge.


Nutrition facts are from the blog I obtained the recipe from. It is always good to recheck nutrtion facts for yourself. 
Makes 28 small squares (about 3-4 squares per serving)

Nutrition per square: 50 calories, 4.8g fat, 22mg sodium, 1.2g carbs, 1.2g protein, 5.7g erythritol
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I don't have a clue what to call this. I had a craving and threw it together and all I can say is " YUM!" to the nth degree. Absolutely delicious. And I'm sure my heart will agree regardless of all the butter and cheese.  All Measurements are approximate. I made it on a whim and should have written down what I put in and actual amounts.







Ingredients:

  • 2 lbs Mushrooms
  • 1.5 -2 lbs Chicken 
  • 1/4 c. Butter 
  • 1-2 Onions Sliced
  • 2 oz Cream Cheese
  • 1/2 pint Heavy Whipping Cream
  • 1/4 C White Wine
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Basil
  • 1/4 c. Minced Garlic
  • 2 Cups Mozzarella Cheese
Directions:

  • Melt 2 T. Butter in a large skillet and add minced garlic
  • Set chicken in the pan and add White wine, Sprinkle lightly with Garlic powder, Pepper, Salt, Onion Powder and Basil. 
  • Set Stove on Med. Low and cover. Let chicken cook for 5 min then turn and cook another 5 min.  Lightly season again. 
  • Remove Chicken and place in 9x13 Pan leaving any remaining butter seasonings etc in the pan. 
  • Drop Remaining butter, Mushrooms and Onions in skillet. Cover and cook for 5-10 Min - Stirring occasionally. 
  • Scoop Mushrooms and place in the 9x13 pan with the chicken, leaving seasonings and butter in the skillet. 
  • Place 9x13 pan in oven at 350 while making the white sauce 
  • Pour Heavy Whipping Cream into Skillet and cook down. Add cream cheese. 
  • Once mixture is combined thoroughly pour over Mushroom and Chicken
  • Cover with Mozzarella Cheese and Continue Baking until Chicken is done.
Eat and enjoy the wonderful deliciousness that is garlic, creamy, mushroom mozzarella chicken. 
As an afterthought - It would be really good to add about 1/2c parmesan cheese to the sauce.

Servings: 6
Carbohydrates: 10.46g
Fiber: 2.6g
Sugar: 4.84g
Calories: 359kc
Protein: 45.42g
Fat: 15.69g

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I have tried another English muffin recipe but did not like the flax seed taste. The nice thing about this recipe is no flax seed taste!  It is very simple to make and has oven directions as well.  I found the recipe originally from beautyandthefoodie.com






 The cons:
  •  It does have a slight eggy smell and eggy taste when not put with anything. For example - just butter. But I tried it with peanut butter and did not notice the eggy taste at all. 
  • It is very soft.  - Even toasted there is not really any crunch to it. I love my crunch. This isnt a horrible con but figured I would point that out. 
Don't take my word for it though - Try it yourself - there are many more pro's than there are con's. Let us know what you think!

 Ingredients:
  • 1/2 TBSP butter or coconut oil, melted
  • 1 TBSP Coconut flour
  • 1 TBSP Milk (Unsweetened coconut, almond milk, half and half)
  • 1/8 tsp Baking Soda
  • 1/4 tsp Apple Cider Vinegar
    • 1/2 tsp baking powder can be used in place of the baking soda and apple cider vinegar
  • Optional Items:
    • 1 Pinch Sea Salt
    • 1/4 tsp honey or 6 drops liquid stevia  (If omitting sweetener use full fat canned coconut milk for milk option)
    • 1/8 tsp Vanilla - for sweeter muffins.
Directions: 
  • In a small dish mix the baking soda and apple cider vinegar
    • If using baking powder, mix the coconut flour with the baking powder
  • In a ramekin, melt the butter
  • Add in the remaining ingredients and mix well. Press out any clumps and scrape down the sides. 
  • Cook in microwave for 1:30 - 2:00 minutes. (Until center is firm)
    • If baking in the oven - 400 degrees for 12-15 minutes
  • Cool well to handle 
  • Cut in half and toast in a buttered or oiled pan - Important step
    • I have not tried just putting them in a toaster - but this may be an optional alternative


** Please Note - this does not include option ingredients. 
**Listed nutrition is using coconut oil and unsweetened coconut milk

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I love lemon bars but there are so many recipes out there that are either too tangy or too high carb or too sweet.  I think I finally found one that is perfect. The only thing I think I would change is the crust slightly - Its a bit crumbly. Still good though.

I did modify the recipe I made slightly to avoid the tangy flavor. So what you see is the what I did.

For the Crust:
  • 6 Tbl butter
  • 2 cups almond flour
  • ⅓ cup granulated sugar substitute 
  • 2 Tsp Lemon Extract

For the Filling:
  • ½ cup butter
  • ½ cup granulated sugar substitute 
  • ½ cup fresh lemon juice
  • 2 tsp Lemon Extract
  • 6 egg yolks
  • ½ tsp xanthan gum
  • 2 Tbsp unflavored gelatin 
  • 1/4 C Powdered Erythritol (If you have granulated you can grind it to powder)
Direction:

For the crust:
  1. Melt the butter in the microwave or a small saucepan. 
  2. Add the almond flour, sweetener, and lemon extract, stirring until fully combined. 
  3. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan.
  4. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. ( I did not line the pan)
  5. Bake at 350 degrees (F) for 10 minutes. 
  6. Remove and cool while you make the filling.

For the filling:
  1. Melt the butter in a small saucepan on low heat. 
  2. Remove from heat and whisk in sweetener, lemon juice, and lemon extract until dissolved. 
  3. Whisk in the egg yolks and return to the stove over low heat. 
  4. Whisk continually until the curd starts to thicken. 
  5. Remove from the heat and strain into a small bowl. 
  6. Whisk in the the xanthan gum and gelatin until dissolved and smooth.
  7. Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. 
  8. Bake the bars at 350 degrees (F) for 15 minutes. 
  9. Remove and cool. 
  10. Sprinkle with Powdered Swerve before serving if desired. 
  11. Cut into sixteen 2 x 2 squares.


The filling would also make an excellent filling for Lemon Meringue Pie. Though I would add more sweetener to the filling since we would not be adding in the powdered erythritol.


Nutrition Facts Per Serving:

  • Calories: 197.9
  • Fat: 18.7g
  • Carbs: 8
    • Fiber: 1.6
    • Sugar Alcohol: 3g
    • Sugars: 1.7g
    • Net Carbs: 3.4g
  • Protein: 4.6g


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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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(Recipe obtained from finecooking.com)

This recipe was originally listed for Halibut. I tend to like my Cod so, that is what I made this with.
This is easily one of my favorite recipes. It has such a light and fresh taste. It is very filling too!

The recipe has mint added to the spinach which I originally thought it would not be good together. I haven't used a lot of mint (really ever) in savory meals.  It really adds to the flavor and I don't know that eliminating anything in the recipe would keep the flavor the same. It is truly a delicious meal that I will be making many more times!

Ingredients
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. finely grated garlic
  • Finely grated zest and the juice of 1 lemon
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each (I used Cod instead)
  • 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
  • 3 cups lower-salt chicken broth or vegetable broth; more as needed(I used 3 cups of hot water and 2.5 Tblsp of soup base powder)
  • 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • 1/4 cup roughly chopped fresh mint
  • 1/4 cup thinly sliced scallions
Directions:


  1. In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish. 
  2.  In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. 
  3. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. 
  4. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. 
  5. Gently simmer until the fish is just cooked through, 8 to 10 minutes. 
  6. With a slotted spatula, transfer the fish to 4 shallow bowls. 
  7.  Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. 
  8. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

The nutritional data for this is listed with the Halibut. - When we made this with cod we ate about 3-4 oz of Cod with the serving. (Nutritional Data obtained from https://happyforks.com)

Recipe listed makes 4 servings - Details below show data per serving.


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Every time I go to the store I get irritated at all of the sugar that is put into yogurt. The best I have always found was about 15g of carbs and almost all of that being sugar.


I finally found something different. It takes a little getting used to as the taste is quite a bit different and so is the consistency. My husband describes it as 'flavored sour cream'. After about 2 -3 of these, its not bad at all. It doesn't hold the overly sweet taste that other yogurts have. It also has natural sweetener instead of artificial. To top that - it has fiber as well!




15g of Carbs
 -- 6 of these are Fiber
 -- 7 of these are Sugar

I see all perks and no drawbacks :)

The flavors do seem a bit limited as far as what I can find in the store but at this point, we should all be used to that. ☺ Their website lists several different flavors available in the 'Zero' line of yogurt.
I've listed these below, but to ensure you are getting up dated information here is the link to their website too.



Nutrition Facts listed are for the Vanilla Flavored Yogurt











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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. 

0

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
0

This is one of my favorites to make.  I always end up with more than I need but it is still a tasty treat. 

I missed having those pot pies in the box.  So Once I started using Carbquik,  they had a recipe on the side of their box which turns out quite nicely. 

It can be a little dry,  so I typically add a pad of butter to the top of it and all is well.

Here is the recipe and some pictures for your next culinary adventure!


Ingredients:
  • 16 oz of cooked Vegetables 
  • 1 cup cooked meat (chicken,  turkey, beef)
Voulete:
  • 2oz melted butter
  • 2 oz Carbquik
  • 10 oz Chicken/Beef broth
Topping:
  • 1c CarbQuik (approx 3.4 oz)
  • 1/4c Heavy Cream
  • 1/4c Water
  • 1 whole egg
DIRECTIONS:
  1. Cut meat into bite size pieces and fully cook. 
  2. Cook Vegetables until they area almost done.  (They will continue to cook when the pie is being baked.  This will avoid mush food) 
  3. Mix Meat,  Veggies and Voulete (See Below) in a 2 quart baking pan. 
  4. Mix topping ingredients and spread a thin layer over the vegetable mix. 
  5. Bake at 400 degrees for 30 minutes.
Prepare Voulete : 
  1. Melt butter slowly in a medium sauce pan.  
  2. Add Carbquik and still on medium heat for 5 min,  
  3. Add Broth (This will cause the sauce to raise up and overflow,.  Be sure to see a large enough pan.  Blowing on it can help keep it from going over the sides)

Serve and enjoy!  



NUTRITIONAL DETAILS:
The nutrition value varies so much depending on the vegetables, meat, and soup base that are used it is difficult to give an accurate estimation. 

The Carbquik called for this recipe is (for the entire recipe) is 101.3g of carbohydrates, 81.1g of fiber and 608 calories.  (35.5g fat, 10.1g saturated fat, 1318 mg sodium, 40.6g protien)

The remaining portion of the recipe will all depend on what decision is made to put in. 
The lower carb vegetables you use will keep this recipe down. 


4


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.

0

When we attempted this recipe I expected something more similar to egg foo young. My husband and I were so very wrong! These are a new favorite and plan on making this several more times! The flavor was simple and present! It was fantastic! There really is no way around it. Fantastic really sums it up!

I really recommend these! Try them out! Let us know what you think!

Recipe from '500 Low-Carb Recipes' by Dana Carpender



INGREDIENTS
  • 3 medium zucchini, grated 
  • 1 tsp salt 
  • 3 eggs 
  • 1 cup crumbled feta 
  • 1 tsp dried oregano 
  • 1/2 medium onion, finely diced 
  • 1/8 tsp pepper 
  • 3 Tbsp soy powder[POWDERED SOY MILK) or protein powder 
  • butter

DIRECTIONS
  1. Mix grated zucchini with salt in a bowl, let sit an hour or so, and then squeeze out, draining the liquid.
  2. Mix in eggs, feta, oregano, onion, pepper and soy powder and combine well.
  3. Spray heavy skillet with nonstick spray, add a healthy tbsp of butter and melt over medium heat. Fry batter by the tablespoonful, turning once. Add more butter between batches, as needed. Let them get quite brown before turning, otherwise they fall apart.

Yield: 6 servings
Each serving
6g carbs
2g fiber
8g protein

My notes: I hand squeezes the zucchini and forgot to add the powder. Adding the powder would have likely made it a bit easier to cook. Don't need to add anything to these. They are very flavorful and delicious!
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Recipe from '500 Low-Carb Recipes'
by Dana Carpender

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