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Strawberries & Cream
Servings: 1
INGREDIENTS
4 tablespoons flour
3 tablespoons sugar
½ teaspoon baking powder
2 strawberries, diced
3 tablespoons milk
1 tablespoon oil
1 teaspoon vanilla extract
PREPARATION
In a 12-ounce mug or larger, mix all ingredients until just combined.
Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug.
Let cool one minute before eating.
Chicken Dorito Casserole
INGREDIENTS
* nacho cheese Doritos or quest Dorito
* 3 cups shredded rotisserie chicken (or any cooked cubed chicken)
* 1 1/2 cups Mexican style cheese or your choice of cheese
* 10 oz can cream of chicken soup
* 1/2 cup sour cream
* 10 oz can Rotel Tomatoes and Green Chiles
* 1 tbsp ranch seasoning
* 1/2 tbsp taco seasoning
DIRECTIONS
* Preheat oven to 350 degrees F.
* Spray a large casserole dish or 9×13 baking dish with non stick spray.
* Crush the Doritos .Pour half of the Doritos into the greased baking dish and set the dish to the side.
To a large bowl add the chicken, 1/2 cup of the cheese, cream of chicken soup, milk, sour cream, rotel tomatoes, ranch seasoning, and taco seasoning. Stir well and pour this mixture into the dish over the Doritos. Spread it carefully so you don’t move the doritos on the bottom of the dish. Sprinkle the remaining chips and cheese on top. Bake for 30 minutes and enjoy!
Low Carb Meatball Casserole Recipe Ingredients
* 1 lb ground beef
* 1 lb spicy pork sausage
* 1 cup shredded mozzarella
* 1/2 cup grated or shredded parmesan
* 2 egg
* 2 tsp onion powder
* 2 tsp fresh minced garlic
* 1/2 teaspoon oregano
* Crushed tomato or Marinara)
* 2 Cups Cheese for the top of the casserole
* Fresh basil, for topping topping
Instructions
1. Preheat oven to 400. Spray a casserole dish with cooking spray
2. Combine all the ingredients (except for the red sauce 2 cups cheese and basil that is set aside for the casserole) for the meatballs. I use my hands to mix all these ingredients.
3. Place the meatballs in a casserole dish and bake them for 15 to 20 minutes or until the meatballs are fully cooked.
4. Remove them from the oven and drain the grease.
5. Top with the crushed tomato or marinara sauce and cheese and put them back in the oven.
6. Bake for an additional 5 to 10 minutes until the cheese has fully melted.
7. Serve with salad
Slow Cooker Chicken Tikka
Ingredients
* 4-5 cloves garlic minced
* 2 tablespoons fresh ginger grated
* 16-oz (450g) tomato sauce
* 1 teaspoon ground cumin
* 2 teaspoons garam marsala
* 1 teaspoon smoked paprika
* 1 teaspoon ground turmeric
* ½ teaspoon chili powder
* salt
* ½ teaspoon granulated sugar or sweetener
* 2 lb (900g) chicken thighs
* 3 tablespoons unsalted butter cut into small cubes
* ½ cup (120ml) heavy whipping cream
* 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
* To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.
* Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F
* Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.
Starbucks Spinach Feta Wrap
1. For the egg white wraps, pre-heat the oven to 300 degrees F. Slice the tomato into ¼ thick slices and place on a sheet tray. Drizzle over a shot of olive oil, a pinch of salt, pepper, and sugar on both sides. Cook in the oven for 40 minutes until soft and shrunken. Remove from oven, roughly chop, and set aside. For the spinach, pre-heat a large pan with 1 tablespoon of olive oil over medium-high heat for 1 minute. Add the garlic, red pepper flakes, and cook for 1 minute stirring often. Add the spinach and cook for 5-7 minutes until the spinach has wilted all the way down. Season the spinach with a ¼ teaspoon of salt, a couple cracks of pepper, and 1 teaspoon of lemon juice. Turn the heat off and set aside.
2. To cook the egg whites, pre-heat and 8-9 inch non-stick pan over medium heat with 1 teaspoon of olive oil. Add the egg whites to the pan and let them cook un-disturbed for about 1-2 minutes until the bottom starts to set. Stir and break up the egg whites and allow to cook until the eggs are cooked through, making sure you stir frequently to keep the curds on the smaller side,Take the pan off the heat and season with just over a ¼ teaspoon of salt and a couple cracks of pepper. Stir and set aside.
3. To assemble the wrap, place 1/3 of the egg whites in the tortilla, top with some of the spinach, chopped tomatoes, and just over a tablespoon of feta cheese. Pre-heat a large non-stick pan over medium-high heat and either spray the pan with some non-stick spray or pour in a teaspoon of veggie oil. Place the wraps seam side down and cook for 5 minutes, or until nice and golden brown, flip and repeat.
Sugar-Free / Low Carb Cheesecake Mouse
1-8-ounce brick, cream cheese softened ½ cup sweetener
1 cup heavy whipping cream
2 tablespoons lemon juice
¼ cup sour cream
1 tablespoon vanilla extract
1/2 cup sweetener
Instruction
cream cheese is softened completely at room temperature before you begin to avoid lumps.
Beat cream cheese with electric mixer until light and fluffy.
Add sour cream and incorporate well.
Add in sweetener, lemon juice and vanilla extract and blend well.
Add cream to the cream cheese mixture and beat on high speed until light, fluffy and increased to twice the original volume.
This can be eaten immediately but for best results, refrigerate for at least two hours before serving. The texture will tighten, and the flavors will meld to render a delicious sugar free dessert.
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