Chocolate Squares

3/4 cup Splenda Granular
1/4 cup whole or skim milk powder (Hispanic section of Super Wal*mart)
3 tablespoons whipping cream (or evaporated milk)
2 tablespoons powdered erythritol
2 tablespoons unsalted butter, melted
1 tablespoon water
1 teaspoon olive oil
½ teaspoon vanilla extract
2 oz (2 squares) unsweetened baking chocolate

In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place 2 squares baking chocolate. Pour boiling water over chocolate and pour off when molten (test with a sharp, pointy knife). Add to blender; blend until combined. Spread in two mini loaf pans, or whatever metal or glass pan you have on hand and freeze. Cuts easily right out of the freezer with a blunt knife into pieces for a nice chocolate fix and pick-me-upper.


*** A lot of my recipes are borrowed from other low-carb web sights***

Peperoni Pockets

8 slices of large, deli sliced peperoni, thin
slices of cheese, I use cheddar and Parmesan

Put a small amount cheese in the center of peperoni, cover with another slice. Microwave for 1 minute. Peperoni seals itself (usually) and forms a pocket for the cheese. Transfer to a paper towel.

You can stuff the peperoni with so many other ingredients such as: mozzarella and pizza sauce, riacotta and meatball pieces, jalapenos and taco cheeses. The list goes on!!

Cheeseburger Pie

1 pound ground beef
1/2 cup onion, chopped,
4-8 ounces cheddar cheese, shredded
1/2 cup heavy cream
1 can diced green chilies
fresh chopped garlic to taste. If I don't have fresh garlic then I just add garlic powder or garlic salt.
2-3 eggs
black pepper, salt to taste.

Brown the meat and onion. Beat the eggs with the cream in a large bowl. Add the meat and cheese and mix well. Pour into a greased 9 1/2-10" pie plate. Bake at 400º 25-30 minutes until browned and it appears set. Let stand 10-15 minutes before cutting to allow to firm up.

If you want to spice it up even more, you can use Jalapeno Jack cheese for part of the cheddar cheese above.. gives it a WONDERFUL KICK.....

I make a couple of these at a time so that there is some left over to freeze. I put these in the 3 svg size bowls. But I also put a few 1 svg size in little bowls or aluminum foil, to take out and nuke for a quick snack or lunch.

Makes 6 servings
Can be frozen

Cauliflower Lasagna Tweeked

Cauliflower Lasagna

2 cups (about 10 ounces) cooked cauliflower, grated, riced or shredded

4 cups shredded mozzarella cheese (16 ounces)

2 eggs

Preheat oven to 450 degrees.

Spray 2 rectangular cookie sheets with non-stick spray.

Put cauliflower in bullet (blender) until mash potato like, mix with 4 cups of the mozzarella and the eggs in a bowl. Spread on cookie sheets in thin layers by plopping the dough about and then carefully pressing together (or apart). Keep fingers working until the dough forms a large rectangle roughly the size of the cookie sheet. Repeat with other sheet, pressing out until the dough is distributed. If it turns out you don’t have as much dough, press a longer, more narrow rectangle, roughly the length of the pan and half of the width, to keep noodle length uniform.

Bake in oven for 15 minutes, or until top is golden and edges are lightly browned.

Remove from heat and let rest for 10 minutes. Carefully run a metal spatula around the edges of the noodles to loosen and cool for 15-20 minutes.

Using a pizza cutter or a knife, cut noodles lengthwise in fairly even strips about 2” wide. With a spatula, you will be able to lift and loosen noodles from the pan and handle them in your hands as you would regular lasagna noodles.

Turn oven down to 3750

Filling

1 large container ricotta cheese
2 packages of shredded mozzarella (reserve some for topping)
5 package of Splenda
1 egg beaten

Also
3 cups LC tomato sauce
Fillings such as: meatballs, sausage, olives, veggies

Mix filling
Pour about 1- 1/2 cups of sauce on bottom of pan
Put one layer of C-Noodles, then put fillings on.
Put one layer of C-Noodles, over that, then the ricotta, another layer of C-macaroni and then another 1-1/2 cups of sauce.
Top with Mozzarella bake for 45 minutes

Peanut Butter Protein Bars

Peanut Butter Protein Bars

¼ cup butter
½ cup peanut butter (pref chunky) at room temperature
4oz cream cheese, softened
1 ¾ cups vanilla flavored whey protein powder
1 Tablespoon vanilla
2 tablespoons Slenda
½ cup chopped peanuts

Melt the butter (a microwave works well for this), and add the peanut butter and softened cream cheese to it. Mix together with a spoon (no need to drag out a blender or mixer), and then add the protein powder, vanilla, Splenda and peanuts; stir well. (It will be very crumbly)

Taste and see if it is sweet enough. If not, add a little more Splenda.

Press the mixture firmly into an 8x8 inch pan. Slice into 12 pieces and put the whole pan in the freezer. Remove when the bars are firm.
Yield: 12 bars, each with 9 grams of carb, 1 gram of fiber, for a total of 8 grams of usable carbs and 31 grams of protein.
*For storage, it’s a good idea to package these in individual zipper –lock bags in the freezer.

Chocolate Gems

1 cup sugar free chocolate
1 stick of butter
1/2 cup Sweetener (I use an Erythritol/Stevia blend - the original recipe called for 3/4 cup but they were too sweet for me)
2 large eggs
3/4 cup Almond flour
1 teaspoon vanilla extract

Heat oven to 375°F. Melt 1 cup chocolate chips and butter in 1-quart saucepan over low heat, stirring occasionally, until smooth (OK right I suppose you could, but seriously 1 minute in the microwave in a mixing bowl worked fine). Pour into medium bowl; cool 5 minutes. Add sugar and eggs to cooled chocolate; mix well. Gradually stir in flour. Stir in remaining chocolate chips and vanilla.

Place foil or paper mini muffin cups (1 1/4-inches wide at bottom) into mini muffin pans. Spoon chocolate mixture into each cup, filling 3/4 full. Bake for 10 to 13 minutes or until center is set. Cool completely.
Makes 3 dozen gems.

TIP: If you don’t have a mini muffin pan, use foil (NOT PAPER) mini muffin cups and place onto ungreased cookie sheet. Fill as directed. Bake for 9 to 11 minutes.

TIP: Foil mini muffin cups vary in size. Measure across the bottom of the cup to make sure you have the correct size for specified baking time.

TIP: Smaller mini muffin cups (1-inch wide at bottom) will yield 4 dozen gems. Bake as directed.

Protien Power Custard

2 eggs
3 tablespoon of butter
1-1/2 scoops of whey protein (chocolate or vanilla
2 big spoonfuls of cream cheese
2 packets of Splenda (optional)

Melt butter, then mix egg, whey protein, cream cheese and Splenda into bowl. Stir up until only a view lumps are left. But in oven dish and bake at 375-400 degrees. I only put it in the oven for about 5-7 minutes, because then the outside is nice and fluffy while the inside is still nice and creamy!!!

Lo-Carb Rice Crispy Treats

.
2.7 oz. SF marshmallows
1.5 cups Dixie diners Smaps Crispy Treats (netrition.com)
1.5 tablespoon butter

Microwave marshmallows and butter 2 to 3 minutes stirring half way through.
stir in Smaps then press into glass dish

cool cut and enjoy!

3 krispie treats 2 carbs each

Microwave Custard

1 large egg, beaten
1/2 cup heavy cream
1/4 cup water
1/2 teaspoon vanilla
1/4 teaspoon Splenda granular
Beat with fork and add to a glass custard dish.

Topping
2 tablespoon cream
2 packages of Splenda (taste if it needs more, add more)
1/8 cup chopped pecans
1 tablespoon butter

Put topping ingredients and in pan and cook until a caramel color is reached, let cool

Place custard dish in another glass dish that is with water to level of custard, add topping
Microwave on high for 6 min.

Artisan Flat Bread (Ciabatta/Foccacia) & Pizza Recipe

Artisan Flat Bread (Ciabatta/Foccacia)

Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 cup almond flour
1/4 cup Parmesan cheese
3/4 cup Atkins bake mix (I use the homemade Atkins mix instead of recipe to follow)
1 teaspoon fresh minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 tsp baking powder
1 cup shredded Italian cheeses (I use pre-shredded from the store)
2 teaspoon of assorted herbs such as: garlic, basil, oregano
1 tablespoon of olive oil

Mix the first 9 ingredients in the food processor until smooth.
Then by hand mix in Italian cheese

Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick and you can't make sandwiches with it)

Sprinkle with assorted herbs
Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on)

Remove from oven and brush with oil
Pop out of pan and cool on a wire racks.

For 12 servings I get the following per serving:

Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9


BAKE MIX

1 cup soy flour
2 cups soy protein isolate
2 tablespoons baking soda
1 tsp salt
2 tablespoon Spenda, granular

Mix well and then sift together. I store mine in the refrigerator and use in the same proportions as any recipe calling for low carb bake mix. I usually use the bake mix as a slight addition in other recipes

3 carbs per 1/2 C

Riacotta Pizza
Toppings:
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced


Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the (dough recipe above). Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve