Tag: Recipe

Shepherds Pie, Low Fat/ recipe share

Ingredients:

For the Topping:

1 recipe of Cauliflower Mash (recipe below)

For the Pie Filling:

1/2 can sliced carrots

1/2 can green beans

2 tbsp butter

1 onion, chopped

1 pound lean ground beef

3 tablespoons almond flour

3 tablespoon tomato paste

3/4 cup water

1/2 tsp garlic salt

1/4 tsp black pepper

1 package dry gravy mix, low carb

1 tablespoon Worcestershire

1/2 cup shredded Cheddar cheese, to top casserole with

Directions:

Make recipe of Cauliflower Mash (recipe below) and set aside.

Preheat oven to 375 degrees.

Heat butter in a large frying pan. Add onion and beef cook until well browned, then stir in almond flour and cook 1 minute. Add tomato paste, water, seasoning and Worcestershire sauce. Bring to a boil, reduce heat and simmer for 5 minutes. Add gravy mix and let cook for 5 min.

Spread the ground beef in an even layer on the bottom of a greased 2-quart casserole dish. Next, spread a layer of carrots; then sprinkle cooked green beans over the carrots. Top with the Cauliflower Mash mixture and sprinkle with shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.

Cauliflower Mash (to top Shepherd’s Pie)

1 large head of cauliflower, chopped into small pieces

1 cup chicken stock

1/4 teaspoon garlic powder

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/4 cup cream or half-n-half

4 oz cream cheese

Place cauliflower and chicken stock in a medium sized saucepan. Cover and bring to a simmer of medium-high heat and cook until completely tender (about 10-15 minutes). Most of the chicken stock cooks down while the cauliflower cooks. Add garlic powder, cream cheese, salt and pepper, to taste; stir in cream and puree with a blender until completely smooth (or use a food processor)

Beefy Sweet Potato Soup/Recipe Share

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Ingredients

  • 1/4 cup olive oil, divided
  • 2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2 cups finely chopped sweet onion
  • 2 medium sweet potatoes, cut into 1-inch pieces
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 carton (32 ounces) beef broth
  • 4 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 2 cups (about 10 ounces) frozen corn
  • 2 ounces bittersweet chocolate, chopped
  • 3 tablespoons strong brewed coffee
  • Additional salt and pepper, optional
  • Corn bread, biscuits or crusty round loaf of bread, optional

Directions

  • In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
  • Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
  • Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are tender, about 1 hour.
  • Add green beans, corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, add salt and pepper and serve with bread of choice.
Nutrition Facts

1-1/3 cups: 260 calories, 10g fat (3g saturated fat), 48mg cholesterol, 792mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Beefy Sweet Potato Soup in Taste of Home Christmas Annual 2018

Alaskan Salmon Chowder/ Recipe Share

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Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) chicken broth, divided
  • 2 cups diced peeled potatoes
  • 1 cup sliced carrots
  • 1 teaspoon seasoned salt, optional
  • 1/2 teaspoon dill weed
  • 1 small zucchini, thinly sliced
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

Directions

  • In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.
  • Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.
Nutrition Facts

1 cup: 282 calories, 11g fat (4g saturated fat), 54mg cholesterol, 519mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Alaskan Salmon Chowder in Taste of Home April/May 1999

Continue reading Alaskan Salmon Chowder/ Recipe Share

Cheesy Scalloped Zucchini

link in picture that is posted!!!image

 

Cheesy Scalloped Zucchini

SERVINGS: 6

AUTHOR: MELANIE

Ingredients

1/2 sweet onion sliced

 

4 zucchini or summer squash

 

2 cloves garlic minced

 

3 tablespoons butter divided

 

1 tablespoon flour

 

1 cup half & half cream

 

1 cup monterey jack cheese shredded

 

1/2 cup Parmesan Cheese grated, divided

 

1/4 teaspoon salt

 

Fresh cracked pepper

Instructions

Preheat oven to 450 degrees F.

 

Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9×9 casserole dish if your pan isn’t oven safe).

 

Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.

 

Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9×9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.

Fat Bomb, Sea Salted Chocolate/Keto

Sea Salted Chocolate Fat Bombs
Serves 10
Prep time 10 minutes
Dietary Diabetic, Gluten Free
Meal type Appetizer, Dessert
Misc Freezable, Pre-preparable
A deliciously, yet lightly sweet and salty fat bomb option for people following a low carb lifestyle.

Ingredients

  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1/2 cup Coconut Oil
  • 1/2 cup Sunflower Butter
  • 2 tablespoons Cocoa Powder
  • 1/3 cup Cream Cheese
  • 1 teaspoon Cinnamon
  • 3 tablespoons Grassfed Butter
  • 2 teaspoons Coarse Sea Salt

Optional

  • Your Favorite Sugar Substitute (I don’t use a sugar substitute. Once you’re used to not eating sugar, these are sweet enough without an additive.)

Note

These sea salted chocolate fat bombs are THE bomb and will help struggling ketos and low carb eaters with their dessert cravings.

Directions

 

Step 1
Whip heavy whipping cream until soft peaks form then add vanilla and fold in.
Step 2

Place sunbutter, coconut oil, butter, cinnamon, Cream Cheese, and cocoa powder into the bowl of a food processor and process until smooth.
Step 3

Gently fold sunbutter mixture into whipped cream until well combined.
Step 4

Pipe mixture into silicone molds then sprinkle with coarse sea salt & freeze 6-8 hours or overnight.

https://www.amazon.com/Heart-Paths-Mws-R/dp/1387371924/ref=as_sl_pc_qf_sp_asin_til?tag=mwsr-20&linkCode=w00&linkId=6b67bbadea7036ffc14195d67ffaa1c7&creativeASIN=1387371924

Buttery Chocolate Fudge/Keto/Recipe Share

IMG_1846-1024x1024.jpg
Ingredients
  1. 3oz Baker’s unsweetened chocolate squares
  2. 2 tbsp ghee
  3. 1 tbsp coconut oil
  4. 2 tbsp butter
  5. 1/3 cup organic peanut butter (w/ no added sugars)
  6. 1 tbsp sugar free vanilla syrup (I used Torani’s)
  7. 1/3 cup sugar free maple syrup (I used Carey’s)
Instructions
  1. Melt all of the above in a double broiler
  2. Add to an 4×8 pan, lined with parchment paper
  3. Freeze
  4. Cut into pieces, and store in the refrigerator

https://www.amazon.com/Heart-Paths-Mws-R/dp/1387371924/ref=as_sl_pc_qf_sp_asin_til?tag=mwsr-20&linkCode=w00&linkId=6b67bbadea7036ffc14195d67ffaa1c7&creativeASIN=1387371924

Peanut Butter Protein Shake

Peanut Butter Protein Shake

Ingredients

½ cup water (120ml)

1 scoop egg white protein powder

2 tablespoons creamy peanut butter

1 teaspoon vanilla extract

10 drops stevia

1 cup ice cubess.

Instructions

Combine water, protein powder, peanut butter, vanilla and stevia in a vitamix

Puree on high speed until smooth

Blend in ice cubes

1 Serving

Recipe Share/ Rhode Island 5-Minute Fried Upside-Down Pizza (Low Carb, Keto)

fried-pizza.jpgCook Time
5 min
Total Time
5 min
Cook Time
5 min
Total Time
5 min
Ingredients
  1. 1 tbsp garlic infused olive oil
  2. 1 cup mozzarella cheese
  3. 1/2 cup asiago cheese (or just use 1.5 cups mozzarella)
  4. 1/3 cup tomato sauce (naturally low carb preferred, 3-4 net carbs or less)
  5. Grated parmesan cheese (to taste)
  6. Pizza/italian seasonings (to taste)
Instructions
  1. Heat a good non-stick pan (I used ceramic) up to medium heat and add the garlic oil.
  2. When the oil coats the pan and is shiny, add your mozzarella (it should start sizzling right away).
  3. Use a spatula to spread the cheese evenly and round the corners, like a pizza.
  4. Cook for about 3-5 minutes while it melts and starts to become dark around the edges.
  5. Once all the cheese has melted and it’s starting to brown, add the tomato sauce and spread around lightly with a spoon.
  6. Cook for another minute or so.
  7. Use a spatula and start sliding it around the edges of the pizza, and then underneath just to de-stick it from the pan, but not trying to lift it off the pan.
  8. Once the pizza is free from the pan, tip your pan and slide your pizza on to a foil-lined pan (you can use your spatula to guide it)
  9. Sprinkle your grated cheese and pizza seasonings.
  10. Let cool for about a minute.
  11. Cut into fours and enjoy!
http://www.wickedstuffed.com/

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