Taco Meatballs



Ingredients: • 1 1/2 lb ground beef (pretty lean)
• 1 package taco seasoning mix (Taco Bell, Ortega, etc.)
• 1 green onion, finley diced
• 2 eggs
• 1 clove garlic, minced (optional)
• 1 block sharp cheddar cheese, cut into small cubes

Preheat the oven to 425°F.
Beat eggs and mix all ingredients except the cheese together. Mold a Tablespoon of meat around a cube of cheese to form a small shaped meatball. Repeat with all meat.

Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 to 10 minutes or until meat is done and cheese has melted.
Serves 10-15 people. Less than 1 carb per meatball.

Yellow Squash Casserole


Serves: 8
Ingredients

4 cups yellow squash (about 2 squash)
1 tbsp olive oil
1 yellow onion, diced
2 cloves of garlic, chopped
¼ c water
1 sleeve of Ritz crackers
1 heaping cup cheddar cheese
2 eggs, beaten
¾ cup milk
¼ c butter, melted
1 tsp salt
½ tsp pepper
2 tbsp butter



preheat oven to 400 degrees
heat olive oil over med heat in a large skillet
saute onions and garlic for 2-3 min
add the squash on top and then the add the water to the pan
cover and allow to steam for about 5 min, until squash is tender
in a medium bowl crush crackers with your hands
add in cheese and toss
set half of the cracker/cheese mixture aside
stir in the milk, beaten eggs and melted butter
add in squash mixture and season with salt and pepper
pour into a greased baking dish
top with the remaining cracker mixture and dab with 2 tbsp butter
bake for 25 min until cracker topping is slightly browned.

I can substitute pork skins for crackers and make this low carb.

Sugar Free Peanut Butter Fudge

1 cup of unsweetened peanut butter
1 cup of butter
1/2 cup unsweetened coco powder
2/3 cup of agave
3 tsp. of vanilla extract
1/4 tsp. of stevia

Directions

Mix all the ingredients into a medium sized mixing bowl until completely smooth.
Line a baking pan with parchment or wax paper folding the corners. Pour the batter into the pan and smooth with a spatula.
Cover with plastic wrap and place in the refrigerator for two hours or until completely hardened.
Cut into squares and store fudge in the freezer until you are ready to serve.

Peanut Butter Whip Frozen Treats!

Ingredients

3 Tablespoons of Peanut Butter or 6 teaspoons peanut butter powder.
1 8 oz Container of light or fat free frozen whipped topping. (we used cool whip)
1 Tablespoon Sugar Free Hot Fudge Sauce

Instructions

Tablespoons of Peanut Butter or 6 teaspoons peanut butter powder.
Container of light or fat free frozen whipped topping. (we used cool whip)
Tablespoon Sugar Free Hot Fudge Sauce
Thaw frozen whipped topping, and beat in peanut butter or powder. Spoon into cupcake liners and freeze until hard.
Heat fudge sauce into microwave for a few seconds and drizzle on top before serving.

For low carb use carb-free chocolate syrup

SHRIMP AND VELVEETA FETTUCCINE BAKE seafood/ louisiana shrimp
1/4 cup of butter
1 package of fettuccine noodles, 16oz
1 cup diced onion
1/4 cup celery
1/2 cup diced green bell pepper
3 tablespoons flour
1 tablespoon minced garlic
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon Cajun seasoning
1 pound peeled shrimp
3/4 cups half and half
1 pound Velveeta Mexican style cheese, cubed
2 tablespoons parmesan cheese

Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and shrimp and cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared casserole dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.

By changing the fettuccine pasta to the new no carb pasta sold in a liquid bag at Walmart this becomes very low carb with the same great taste

Sweet Grape Salad

Yield: 2 pounds


Ingredients:

1 pound red grapes - stems removed and washed
1 pound green grapes - stems removed and washed
1 7.5 ounce container Marshmallow Fluff
1 8 ounce brick cream cheese
1/3 cup toffee bits


Directions:

Remove stems and wash and red and green grapes. Set aside.

In a large bowl add marshmallow fluff and cream cheese. Blend with handheld or stand mixer until creamy and thoroughly combined.

Gently stir in grapes and refrigerated until ready to eat. Right before you serve your grape salad sprinkle it with toffee bits.


To make low carb substitute marshmallow fluff with zero carb marshmallow dip and omit toffee bits , chopped peanuts can be used instead

1 container Coolwhip
3 large spoonful of smooth peanut butter

mix until peanut butter is totally incorporated into whipped topping
place cupcake papers in cupcake pan fill each one, freeze until the mix is solid, can be removed and put into a freezer bag to save space in freezer.

1½ - 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

Instructions

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.

Shrimp Avocado Salad

Ingredients:

2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Mint Cheesecake Brownies
Ingredients

Brownies
1 cup almond butter
2 eggs
1/2 cup cocoa powder
1/2 cup almond milk
1/2 cup equivalent sweetener
1/2 tsp salt
Cheesecake
1 cup almond cream cheese (follow link for almond cream cheese recipe or use cream cheese if you eat dairy)
1 avocado
1 tsp lemon juice
1/3 cup equivalent sweetener (powdered or liquid)
1 1/2 tsp mint extract
3 Tbsp coconut oil
Instructions

Preheat oven to 350 F
Mix together the brownie ingredients thoroughly and pour into a 8x8" baking dish.
Combine the cheesecake ingredients.
Dollop the cheesecake topping onto the brownie layer and swirl with a knife
Bake for 35-40 minutes.
Allow to cool slightly and then place in the refrigerator to cool completely.

Savory Cheese Chive Waffles
1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional
Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.
Makes 6 waffles.

LOW CARB PUPPY CHOW ALMONDS

3 cups roasted almonds
2 1/4 oz dark chocolate (6 squares of 85% Lindt chocolate)*
2 Tbsp equivalent sweetener (I used Confectioners Swerve)*
1/4 cup almond butter (or any nut butter)
1 cup powdered sweetener (I used Swerve)

In a large sauce pan heat the chocolate, sweetener, and nut butter over medium low heat.  Once melted, add the almonds and stir to coat.  Place the almonds in a plastic storage bag and add the remaining powdered sugar substitute.  Shake the bag until the almonds are fully coated.

*You could also use the following in place of the dark chocolate and sweetener:

1/4 cup of coconut oil, melted
1/4 cup of cocoa powder
1/4 cup of powdered sugar substitute, to taste (I used Swerve Sweetener)

1 medium head cauliflower, cut into florets
3 cloves garlic
1/3 cup sour cream
4 ounces cheddar, grated
1 tbsp dried parsley
3/4 tsp salt
1/4 tsp pepper
2 large eggs
2 egg whites
Preparation:
Preheat oven to 400F and grease a non-stick muffin tin well.
Set a steam basket into a large pot and fill the bottom with an inch or two of water. Add cauliflower and garlic to pot and set over medium heat. Steam 7 to 10 minutes, or until quite tender.
Drain well and transfer to a food processor (including garlic cloves).
Puree until smooth and transfer to a large bowl. Stir in sour cream, cheddar, parsley, salt and pepper. Stir in eggs until well-combined.
In a separate bowl, beat egg whites until quite stiff but not dry. Gently fold egg whites into cauliflower mixture until just combined.
Divide evenly between prepared muffin cups and bake 18 to 22 minutes, until puffed and set and golden brown.
Remove from oven and serve immediately.

Zucchini Crust
8 cups shredded zucchini
1 cup shredded cheddar cheese
2/3 cup flour (sub almond flour)
2 cloves garlic, pressed or minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1/2 tsp salt
Homemade Pizza Sauce
4 large tomatoes, quartered
2 tbls olive oil
2 garlic cloves, pressed or minced
1 tbls fresh oregano (sub 1 tsp dried)
1 tbls fresh tyme (sub 1 tsp dried)
1 tsp salt
Method:

Zucchini Pizza Crust
Preheat oven to 550F with a pizza stone pre baking in it.
In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.
With your hands, incorporate all of the ingredients together.
Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust.
Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown.
Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.
Top the pizza with sauce and any additional toppings that you'd like.
Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.


Homemade Pizza Sauce
In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.
Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.
Once simmered, puree all of the ingredients in a blender.

Cut your string cheese in half
And mix the Parmesan (green shaker can ) with some garlic powder and italian seasoning

Whisk your 3 eggs and then set up your breading station

Dip the cheese in egg and then roll in the cheese

I redipped them in the egg and rolled them again to get a good crust

Place them on a wax paper lined baking sheet

After I breaded them I rolled them in between my hands to really pack the crust and make sure they were evenly coated

The ones on the left are right after the are breaded and the ones on the right are after I rolled them

Place them in the freezer for about an hour

Trust me on this one!

It will make the crust adhere better and not come apart as you fry and will keep the cheese from melting too fast before the outside cooks

After they freeze (2-3 hrs ) fry them up in oil

And for the love of god make sure your oil is good and hot!!

Like HOT HOT

I got impatient (like usual) and put the first few in way too soon

If it's not hot enough they stick to the bottom and break open and create a big cheesy mess in your pan

As long as it's hot you should golden....and your cheese sticks will be golden too!

Brownie Base:
12 tbsp butter
4 oz unsweetened chocolate
1/4 cup cocoa powder
3/4 cup Swerve Sweetener or other erythritol
1/2 tsp vanilla extract
5 large eggs
Peanut Butter Fudge:
3/4 cup peanut butter
6 tbsp butter
1/2 tsp vanilla
1/4 tsp salt
3/4 cup to 1 cup powered Swerve Sweetener, sifted
Chocolate Drizzle:
1 ounce high % cacao chocolate
Instructions

Brownies:
Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper with overhanging edges for easier brownie removal.
Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
Stir in erythritol and vanilla extract. Let cool 5 minutes.
Whisk in eggs, one at a time, until well combined.
Spread mixture in prepared pan. Bake 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool.
Let cool in pan 10 minutes.
Peanut Butter Fudge:
In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
Stir in powdered erythritol a little at a time until the mixture thickens to a spreadable consistency.
Spread over cooled brownies and refrigerate 1 hour, until set.
Chocolate Drizzle:
In a small, microwavable safe bowl, melt chocolate by heating in microwave in 30 second increments. Stir until smooth.
Drizzle over peanut butter fudge. Let set at least 10 minutes.
Lift brownies out by edges of parchment. Cut into 1-inch squares.

Miniature Cheesecakes


8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons granulated Splenda or other sugar substitute
1 egg
Preheat oven to 350°F (toaster oven: 400°F). Muffin tin with six paper liners. (A half-size muffin tin is perfect, because it fits in the toaster oven!)

In a small bowl, combine all ingredients and blend (I used one beater head on my hand mixer) until smooth. Divide batter evenly into the six paper-lined wells in the muffin tin. Lift the pan by the sides and tap the bottom on the counter top a couple of times to release any air that might be trapped under/in the batter.

Bake 20 minutes, or until tops are golden brown and a toothpick/skewer inserted in center comes out clean. Remove “muffins” from pan* and let cool to room temperature on counter. Once completely cooled, they are ready to eat. Store in the refrigerator.......1 carb each

Chicken Fajita Stuffed Peppers
Ingredients

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups cauliflower "rice"
2 Tbsp Fajita seasoning
2/3 cup of water
6 bell peppers
Instructions

Preheat oven to 350 F.
Trim the tops off the bell peppers and remove the seeds.
Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet.
Heat ghee or cooking oil of choice In a large skillet over medium heat. Add the onions and cook for 2-3 minutes.
Next, add the cauliflower rice and cook for another 2-3 minutes.
Add the chicken, seasoning, and water then stir to combine. Cook for an additional minute.
Fill the cavities of the peppers with the filling and then top with cheese (if desired)
Place the peppers in the oven and bake for 25-30 minutes.

6 medium portobello mushrooms
1/4 lb Ground Beef
1/4 Avocado
1 tsp Worcestershire
1 Tbsp Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
dash of cayenne
6 small slices Cheddar Cheese (I cut mine from a large block)
3 cherry tomatoes, sliced
6 basil leaves

Directions

Preheat your oven to 350 degrees.

Remove the stems from your mushrooms, and cut them along the bottom sides to make a smooth edge. Scrape out the brown middle of the mushroom into a bowl. The brown insides are called Gills just FYI lol.

In the same bowl, mash up the avocado, then add the beef, Worcestershire, Parmesan, salt, pepper and cayenne. Mix together until everything is combined.

Stuff the mushrooms with the beef mixture, then top with cheddar cheese.

Place each mushroom in a baking dish, and place in the oven for approximately 20 minutes until the cheese is melted and beef is cooked through.

Once removed from the oven, top with 1 basil leaf and slice of tomato.
2.5 carbs each

Just now looked throught this page, some good stuff. will have to try it, my appetite sucks.

2 cups fizzy water (from Soda Streamer or LaCroix Mineral water (any flavor)
1 tsp fruit punch stevia (or other flavor)
¼ cup unsweetened almond or coconut milk
GARNISH:
Coconut cream (or organic whipping cream), whipped (sweetened with a touch of Swerve confectioners or stevia glycerite)
Limes or Lemon slices
Instructions
Mix together the fizzy water, flavor of your choice, unsweetened almond/coconut milk in a concoction of pure yumminess.
Top with sweetened coconut cream (or real cream if not dairy sensitive) and a slice of lime/lemon......0 carbs

Low Carb "Fried" Pickles

Ingredients
24 oz jar dill pickles
2 eggs
½ cup heavy cream
2 tbsp water
½ cup parmesan cheese, grated
¼ cup almond meal/flour
1 tsp taco seasoning
dash Salt/Pepper
optional-ranch dressing


Instructions
Preheat broiler to high
In a bowl, add eggs, cream, and water and beat together
In a second bowl, add parmesan cheese, almond meal/flour, and taco seasoning
On a paper towel, spread out the pickles
Dredge the pickle chips in grated cheese mixture, dunk in the egg wash, and return to grated cheese dish
Shake until well covered
Place the coated pickles on a foil lined baking sheet, sprayed with non stick cooking spray
Broil for 3-5 minutes on each side, until golden brown
Optional-serve with ranch dressing or dip of choice

SSC wrote:No Carb Stuffed Tomatoes
4 large tomatoes 1 finely chopped white onion 1 green pepper chopped bite-size ¼ pound extra-lean ground beef ½ cup finely chopped celery Salt/pepper to taste parsley, chopped or dried Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc Preheat oven at 350. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently. Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted

Ifix these often during the summer when green peppers are plentiful.

Stuffed Chicken Parmesan
Ingredients

4 chicken breasts, butterflied
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup+ pasta sauce
1-2 cloves garlic, diced
basil, to taste
salt, pepper, to taste
Instructions

Carefully slice chicken breasts in half, keeping them in-tact, so they open like a butterfly.
Salt and pepper liberally, add garlic (if you like extra garlicky chicken parm, you can add as much as 2 cloves per chicken breast!)
Add sauce and cheeses, as well as some chopped basil (I put in whole basil leaves- but that is up to you and how much basil you like.)
Wrap in foil and bake at 350 for 15 minutes.
Open foil pouch and add a handful of cheese to the top.
Continue baking with foil open for another 15 minutes, or until chicken is fully cooked and juices run clear.
Top with additional chopped basil and enjoy!

SSC wrote:Chicken Fajita Stuffed Peppers
Ingredients

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups cauliflower "rice"
2 Tbsp Fajita seasoning
2/3 cup of water
6 bell peppers
Instructions

Preheat oven to 350 F.
Trim the tops off the bell peppers and remove the seeds.
Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet.
Heat ghee or cooking oil of choice In a large skillet over medium heat. Add the onions and cook for 2-3 minutes.
Next, add the cauliflower rice and cook for another 2-3 minutes.
Add the chicken, seasoning, and water then stir to combine. Cook for an additional minute.
Fill the cavities of the peppers with the filling and then top with cheese (if desired)
Place the peppers in the oven and bake for 25-30 minutes.

Gypsy these are awesome for your excess peppers, healthy and easy to freeze