Category Archives: Recipes

Broccoli Cheese Soup, Weight Watchers

WEIGHT WATCHERS BROCCOLI CHEESE SOUP
Only 2 points per cup!!!

INGREDIENTS:
3 (14 1/2 ounce) cans chicken broth
2 (1 lb) bags frozen broccoli
1 (10 1/2 ounce) can rotel brand tomatoes and green chilies
10 ounces Velveeta reduced fat cheese

DIRECTIONS:
1 Mix chicken broth, frozen broccoli and tomatoes and chilies together.
2 Simmer for 25 minutes or until veggies are tender.
3 Cube Velveeta and put into soup pot.
4 Simmer just until cheese is melted.
5 This recipe freezes and refrigerates well.

Courtesy http://www.food .com

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Keto Chocolate Cake, 2 ingredients

Keto 2 Ingredient Chocolate Cake
Ingredients

  • 1 Egg, separated
  • 2 oz Sugar-Free Chocolate Chips, melted

Instructions

  1. Preheat oven to 350F.
  2. Whisk egg white to soft peaks.
  3. In a separate bowl, whisk together egg yolk and melted chocolate.
  4. Fold the egg white into the chocolate mixture.
  5. Pour batter into a lightly oiled ramekin.
  6. Bake for 20 minutes.

Recipe Notes

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 1
Nutritional Information:
Energy – 80 kcal
Protein – 7 g (36%)
Fat – 5 g (59%)
Carbohydrates – 2 g(5%)
Fiber – 1 g

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Sheet Pan Meal Recipe

Sheet Pan Whole-Roasted Chicken and Potatoes

INGREDIENTS

  • one 4 to 5 pound whole roasting chicken
  • 2 pounds fingerling potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1 teaspoon paprika, or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
  • fresh parsley, optional for garnishing potatoes

INSTRUCTIONS

  1. Preheat oven to 425ΒΊF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
  2. Remove the chicken giblets, rinse the chicken inside and out, pat dry, and place on one side of the baking sheet, breast side up; I don’t truss it.
  3. Add the potatoes to the other side of the baking sheet.
  4. Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.

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Pineapple Baked Chicken

2 tsp Italian seasoning

1/2 tsp. sweet paprika

1/4 tsp. garlic powder

4 boneless skinless chicken breasts (about 2 lb.)

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1 1/2 c. shredded mozzarella

2 tbsp. freshly grated Parmesan

4 thin pineapple rounds

1/4 c. diced red onion

  1. Preheat oven to 375Β°. In a small bowl, combine Italian seasoning, sweet paprika, and garlic powder. Season chicken with salt and pepper.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Cook chicken on top side until golden, about 5 minutes. Remove from heat and sprinkle all over with seasoning mixture. 
  3. Sprinkle tops of chicken with 1 cup mozzarella and most of Parmesan. Arrange a pineapple round on top of each piece of chicken. Sprinkle with remaining Β½ cup mozzarella and remaining Parmesan.
  4. Bake until cheese is melty and chicken is cooked through, about 10 minutes.
  5. Garnish with red onion and cilantro before serving.

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Cabbage and Mushroom Stirfry

Cabbage and Mushroom Stir Fry:

  • 2 tablespoons extra light olive oil
  • 1 scallion
  • 2 cloves garlic
  • A pinch of red pepper flakes
  • Β½ medium cabbage (about 5 cups chopped)
  • 5 mushrooms (about 1 cup)
  • ΒΌ teaspoon Himalayan/sea salt
  • 2-3 teaspoons low sodium soy sauce
  • 1 teaspoon white cooking wine
  • 1 teaspoon garlic powder
  • Β½ teaspoon smoked paprika
  • A sprinkle of ground pepper

Instructions

  1. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.
  2. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
  3. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well.
  4. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.

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Keto Pizza Crust

The Best Keto Pizza Crust

Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream.

CourseDinner CuisineAmerican Keywordcrust, dough, fathead, keto, low-carb, pizza, recipe

Prep Time5 minutes Cook Time15 minutes Total Time20 minutes

Servings

Ingredients

  • 2 cups Shredded Mozzarella Cheese
  • 1 oz cream cheese 2 tablespoons
  • 1 cup Almond Flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon garlic powder optional

Toppings

  • Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
  • Your favorite meats chicken, beef, pepperoni, turkey, etc
  • Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
  • Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
  • Herbs Parmesan, Crushed Red Peppers
  • Directions

Instructions

  • Pre-heat oven to 450F.
  • Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
  • Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
  • Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
  • Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
  • Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
  • Bake pizza for another 5-8 minutes or until the cheese is bubbly.

Nutrition

Serving: 1slice with pizza sauce and cheese | Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 443mg| Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2.1mg | Calcium: 314mg | Iron: 1.3mg

GimmDelicious.com

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