Since we had desserts last week, this week we have low carb food to balance that!
Low carb frosty
1 C heavy whipping cream
1 tbsp. almond butter
2 tbsp. unsweetened cocoa powder
5 drops liquid Stevia
1 tsp. vanilla extract
Mix all ingredients together using eggbeater until stiff peaks form. Place in freezer for about 30-60 minutes until barely frozen. Place frosty in a plastic freezer bag, cut one corner, and pipe into separate small cups.
Low carb chicken Parmesan
5 C cubed cooked chicken
1 C no-sugar-added marinara sauce
1/2 tsp. red pepper flakes
1 oz. Parmesan cheese, grated (about 1 C)
1-1/2 C shredded mozzarella cheese
1 oz. pork rinds, crushed
1/2 tsp. crushed dried basil
Preheat oven to 350 degrees and lightly grease an 8-in. square baking pan. Spread chicken in greased dish and pour tomato sauce over it. Sprinkle with red pepper flakes. Top with Parmesan and then mozzarella. Lightly sprinkle crushed pork rinds and basil over top. Bake for 25 minutes, until cheese is melted and bubbly.
Low carb creamed spinach
3 tbsp. butter
1 tsp. onion powder
2 cloves garlic, minced
2 10-oz. pkgs. frozen chopped spinach, thawed and drained or equivalent fresh
1 tbsp. butter
4 oz. cream cheese
1 C heavy cream
1/2 C grated Parmesan or Romano cheese
salt and pepper
Saute garlic and onion powder in 3 tablespoons butter. Mix in spinach and cook on low, covered, about 5 minutes. In another pot, mix 1 tablespoon butter with cream cheese, heavy cream, and Parmesan cheese. Cook on medium heat until cream cheese is melted. Whisk until smooth. Add salt and pepper to taste. Add cheese sauce to cooked spinach.
You can eat as is or make ahead to reheat in a casserole sprinkled with crushed pork rinds.
She said, “Just because I give you advice, doesn’t mean I know more than you. It just means that I’ve already done more stupid stuff.”
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