Friday, April 29, 2011

Low Carb Lemon Squares

Lemon Cheese Cake Squares




For the crust:
¾ cup almond flour
¼ cup soy powder
¼ cup granular Splenda
¼ cup softened butter
4 ounces of softened cream cheese
Filling:
2 large eggs
1/2 cup granular Splenda
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons lemon juice
2 teaspoon gelatin (half package)
1 teaspoon lemon extract


Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until lightly browned. Cool slightly.
Beat the ingredients for the filling for about a minute then pour evenly over the baked crust. Return to oven and bake again for about 15-20 minutes or until set. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.
Makes 16 squares
Carbs per square: about 0.9 g


I have made this several times and it is awesome!!

*I switch off from a baking pan to my muffin top pan to make individual servings.
* I have also added a bit of unsweetened coconut to the crust and again it came out awesome
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Thursday, April 21, 2011

Lipton Onion Soup Mix





3/4 cup instant minced onion
1/3 cup beef bouillon powder (watch for gluten and MSG)
4 teaspoon onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon erythritol

Combine all ingredients and store in an airtight container. About 5 tablespoons of mix are equal to 1 1¼-ounce package. NOTE: To make onion dip: Mix 5 tablespoons with one pint of sour cream. Makes 4 servings.

NUTRITIONAL (per serving)
Soup Mix = 40 calories, 7 carbs, 1.1 fiber

borrowed from: http://mariahealth.blogspot.com/2011/02/lipton-soup-mix.html

Eggcellent Meatloaf




4 eggs
1 onion, chopped
1 tablespoon butter
1 teaspoon salt
2 pounds ground beef
1 cup finely chopped mushrooms
1 cup freshly grated Parmesan cheese
20 slices bacon

Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Rinse in cold water and set aside.

Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden. Remove to a bowl to cool.

Put the raw egg, ground beef, chopped mushrooms and Parmesan cheese into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.

Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a bread-pan (or you could make individual meatloafs in large muffin tins with one hard boiled egg in each meatloaf muffin). Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Cover the meatloaf with slices of bacon, tucking the bacon ends underneath the meatloaf to avoid its curling up as it cooks.

Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes.

borrowed from http://mariahealth.blogspot.com/2011/03/eggcelent-meatloaf.html

Chocolate Cereal Replacement

1/2 cup vanilla whey or egg white protein
3/4 cup peanut flour or almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil OR NATURAL almond/peanut butter*
4 tablespoons of erythritol
2 TBS water (just enough to hold dough together)

Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the whey, nut flour, cocoa powder, baking soda and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. On parchment paper (lightly greased), roll the dough out to 1/8 inch in thickness. Cut into small diamond shapes with a pizza cutter. Place parchment onto cookie sheets. Bake for 7-10 minutes in the preheated oven, until edges are lightly browned (I broke up pieces and baked another 3 minutes to crisp up the pieces). Remove from oven to cool. Makes 6 servings.

***You could also use coconut oil in place of the peanut butter. This would allow you to store longer since coconut oil is shelf stable and doesn't need to be refrigerated.

Serve with Unsweetened Vanilla Almond Milk! YUM

borrowed from http://mariahealth.blogspot.com/2011/03/cocoa-pebbles-and-kids-breakfast.html

Tuesday, April 19, 2011

Nutella

2 cups Dry Roasted Hazelnuts 
3/4 cup Splenda 
3 Tbsp Dark Cocoa Powder, unsweetened 
1 tsp Vanilla Extract 
Up to 1/4 cup Olive Oil

Process hazelnuts in food processor until resembles peanut butter. (Better to use a small food procesor rather than a large one. Seems to process better.)

Add next 3 ingredients and process until smooth. Add oil until desired consistency is reached.
Store in refrigerator for up to 2 months.

Number of Servings: 10

Meat Loaf


1 1/2 pounds ground beef
1 egg whisked
2 tablespoons of dehydrated onion
1 bag pork rinds ground (I use my bullet)
2 tablespoons of "Heinz" Ketchup" recipe to follow
1/2 cup of Parmesan cheese
salt & pepper to taste
"Heinz" ketchup for topping

Mix all ingredients (except for ketchup topping) together. Divide by four and make mini loaves. I use mini pie pans. Bake on 375 for 10 minutes, drain and then add ketchup topping to each loaf and bake for another 15 minutes or until done.

"HEINZ" KETCHUP
6 ounces can tomato paste
2 teaspoons granular Splenda or equivalent liquid Splenda
1/4 cup vinegar
1/4 cup
1 teaspoon salt
1/4 teaspoon onion powder
Dash celery salt

Combine everything in a pan over medium heat. Whisk until smooth. Bring to a boil; reduce the heat and simmer 20 minutes, stirring often. Remove from the heat and cover until cool; chill.

Makes about 12 ounces
Do not freez

Bacon & Egg Sandwich & Flat Bread-Tortillas




1 cup soy flour
1/2 cup almond flour
3 tablespoons of soft butter
1 teaspoon salt
extra soy flour
oil for skillet


Mix flour with soft butter until it becomes a crumble mixture. Add water a little at a time till it forms a ball. Divide into 6 small balls.
Dust surface with extra soy flour and roll out each ball till it becomes a circle. Then put ball into Saran wrap and roll/press out to a very thin circle.
In a hot greased skillet (will have to add more oil for each circle) cook each circle until brown stacking each one on top of each other a damp napkin/paper towel on top of each other.
When cooled remove each piece and put into a plastic bag.
*I ate one of these with butter and it tasted like a soft saltine cracker.
* For tortilla chips, take one or more of the cooked rounds cut into 6 triangles and bake at 350 until crisp...

Bacon & Egg Sandwich

Just what it sounds like :O)








Monday, April 18, 2011

Ketchup & Catalina Dressing (try and loved)


 Ketchup (tastes like Heinz)
 
6 ounces can tomato paste
2 teaspoons granular Splenda or equivalent liquid Splenda
1/4 cup vinegar
1/4teaspoon salt
1/4 teaspoon onion powder, all spice, and ground cloves



Combine everything in a pan over medium heat. Whisk until smooth. Bring to a boil; reduce the heat and simmer 20 minutes, stirring often. Remove from the heat and cover until cool; chill.
Makes about 12 ounces
Do not freeze

Catalina Dressing

6 tablespoons Splenda or equivalent
1/4 cup plus 2 teaspoons white vinegar
1/2 cup oil
1/2 cup Ketchup (above)
1 1/2 teaspoons celery salt
1/2 teaspoon paprika
Pinch celery seed

Put all ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using. Makes about 20 tablespoons.

Tuesday, April 12, 2011

Pizza Sauce

PIZZA SAUCE


2 small cans tomato paste
2/3 cup water
1 tablespoon SPLENDA Granular
1 tablespoon oregano
1/2 teaspoon basil
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt

In medium bowl, whisk together tomato paste, water, SPLENDA Granular, oregano, basil, onion salt, black pepper, garlic powder and salt.

Use 1/4 cup per pizza crust.

Freeze leftover sauce or only make half this recipe. This pizza sauce will keep about 2 weeks in the refrigerator.

Monday, April 11, 2011

Biscotti




3/4 cup almond flour
1/2 cup unflavored egg white or whey protein
1/4 tsp baking soda
1/4 cup butter
6 packages of Splenda
1-2 TBS water (just enough the hold the dough together)
1/2 tsp salt


Preheat the oven to 325 degrees F. In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water to form a stiff dough. Divide dough by 6 and form into logs. I decorate by putting little slash lines in Bake for 12 minutes in the preheated oven, until edges are l browned. Remove from oven to cool.
I dip pretzels in butter then in cinnamon and Splenda... yum

Saturday, April 9, 2011

Goulash

1 onion cubed
1 1/2 pounds cubed stew beef, cubed
4 tablespoons olive oil
1 can tomato paste
1 can of beef consomme
2 cups of cauliflower
paprika
salt and pepper to taste
1/2 teaspoon marjoram
1 clove garlic



Sauteed onions in oil, remove from oil -add cubed stew beef, cubed, cook till brown, add tomato paste, beef consomme, and cauliflower . Stir, put beef back in pan top with onion and spices . Simmer about 1 hour. It serves 4

Walnut Pesto Sauce

2 cups packed basil leaves
1/3 cup olive oil
1/2 cup chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
salt & pepper to taste

Put all except olive oil in food processor. Pulse to combine then drizzle in olive oil while whirring.

Monday, April 4, 2011

Brown Sugar Replacement

1 cup measure like sugar Splenda
1/4 cup sugar free maple syrup

Mix ingredients well. Replaces 1 cup of regular brown sugar to be used when baking.