EASTER BRUNCH: HAM AND EGG QUICHE(click here to print)

HAM AND EGG QUICHE

• Low Carb Thyme Crust
• 2 cups almond flour
• 2 large eggs
• ¼ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried thyme
• 
  
• Quiche Filling
• 4 ounces onion
• 4 ounces fennel bulb (or more onion)
• 8 ounces ham
• 2 tablespoons oil
• 1 tablespoons green onion
• 
  
• Custard
• 8 large eggs
• 2 cups heavy cream
• ½ cup milk or water
• zest of 1 lemon
• ½ teaspoon pepper
• 1 pinch ground nutmeg
• 8 ounces Gouda cheese (I like smoked)

Instructions

1. Measure the dry ingredients for the Thyme Crust into a smallish bowl and mix thoroughly with a whisk to incorporate ingredients and break up any lumps. In a smaller bowl, blend the egg with a fork, then add them to the dry ingredients mixing until a dough forms. Refrigerate until it's needed.
2. Slice the fennel thinly and place into a medium non-stick frying pan. Cut the onion in half from root to sprout end. Peel and slice into thin half rounds. Add the onions to the fennel, add 1 tablespoon of oil to the pan and turn the pan on medium-high until the veggies begin to sizzle. Stir to coat them in the oil. Add ½ cup water and simmer them, covered, until soft - the heat will need to be reduced during the simmering. While the fennel and onions are simmering, chop the ham.
3. Cut a piece of parchment and trace around the bottom of a spring-form pan and cut the circle out. Cut two strips of parchment to line the sides of the pan, too. Spray the bottom of the spring-form pan and fit the parchment circle on it. Remove the dough from the refrigerator and divide it in half. Roll one half of the dough between two pieces of parchment the same diameter as the bottom of the spring-form pan. Transfer the round of dough to the prepared spring form pan and position. Trim off any excess. Spray the ring portion of the pan and attach it to the bottom. Add the strips of parchment along the inside. Roll out the other portion of dough into a rectangle and cut it down the middle lengthwise with a knife. Remove sections of the dough and place it along the inside of the pan - pressing and patching as you go. Trim the top evenly to about ¾ of an inch from the top. Use any extra dough to patch any holes. Put the thyme crust into the refrigerator.
4. Check to see if the fennel and onions are soft. Then, uncover and cook gently until the fennel and onions begin to brown. Remove to a large bowl. Add 1 tablespoon of oil and brown the chopped ham. Add to the fennel and onions. Cool a bit. Grate the cheese and reserve ¼ to sprinkle on top of the quiche before it goes into the oven.
5. Preheat the oven to 350 and place the rack in the lower third. To the same bowl as the cooled ham and vegetables, add the ingredients for the custard, adding the cheese last. Blend together with a hand mixer and pour into the spring-form pan. Sprinkle with the reserved cheese. Place into the oven and bake for almost an hour. Remove from the oven when there is barely a wiggle in the middle for a properly cooked quiche. I prefer to wait until the top is nice and brown and the quiche is thoroughly cooked. To each his own.
6. When the quiche is done, remove it from the oven and cool for at least 30 minutes before removing the sides.

9 carbs; serves 8

momcanihavethat.com

SANDWICH: CHIPOTLE STEAK MUSHROOM STACK(click here to print)

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Chipotle Steak Mushroom Stack

Ingredients

• 2 portabella mushroom tops
• 1 TBL butter
• 1/2 lb. flank steak, or steak of choice
• 3 TBL worcestershire
• 3 TBL mayonnaise
• 1 TBL canned chipotle peppers in adobo sauce
• salt and pepper to taste
• 2 TBL shredded monterey jack cheese
• 1/4 red pepper
• 1/2 slice red onion, the rings separated
• 2 TBL fresh cilantro leaves

Directions

1. Place the steak in a dish and pour the worcestershire sauce over it and sprinkle with salt and pepper. Let it sit for 10-15 minutes.
2. Place the red pepper under a broiler, and broil until the skin begins to turn black. Remove and then place in a ziploc bag and let it sit for 3-5 minutes or until the skin gets soft. Scrape the skin off and slice.
3. In a blender or food processor, blend the chipotle peppers and mayo until smooth. Set aside.
4. Heat your grill to medium-high heat. Cook steak 5-7 minutes on each side, or until it reaches desired wellness. Let the meat rest for 5 minutes.
5. Remove the stems and scrape out the insides of the portabella mushrooms and rinse well. Heat the butter in a skillet over medium heat and cook the mushrooms on each side until they are soft and golden. Place on a plate lined with a paper towel.
6. After the meat has rested, slice it against the grain in thin strips.
7. Place one of the mushroom tops, top-side-down, on a plate. Sprinkle on the cheese and then layer with the red pepper, onion, steak, chipolte sauce and cilantro. Top with the other mushroom top. Then cut in half to make two servings.

14 g. carbs

diabeticconnect.com

SOUP: CHICKEN WITH EGGPLANT SOUP (SERBIAN)(click here to print)

Chicken with eggplant soup (Serbian)

• 6 cups peeled, diced (1-inch) eggplant (about 1 1/2 pounds)
• 1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon ground pepper
• 1 cup chopped onion
• 2 tablespoons chopped garlic
• 1 medium red bell pepper, diced
• 2 tablespoons sweet Hungarian paprika
• 2 teaspoons hot Hungarian paprika or 1/2-1 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh oregano
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 7 cups low-sodium chicken broth or stock 
• 1 pound boneless, skinless chicken breast or thighs, trimmed, cut into 1-inch pieces
• 1 cup half-and-half
• 2 large egg yolks
• 1/2 tsp. xanthan gum
• 1/4 cup fresh squeezed lemon juice
• Lemon wedges for serving

1. Preheat oven to 400°F.
2. Toss eggplant in a medium bowl with 1/4 cup oil, 1/2 teaspoon salt and pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 10 minutes. Turn the eggplant over and roast until very soft, 8 to 10 minutes more.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until the onion is soft, 8 to 10 minutes. Stir in bell pepper and cook, uncovered, for 2 minutes more. Sprinkle sweet and hot paprika (or cayenne to taste) over the vegetables and stir until well coated. Stir in the eggplant, parsley, oregano, turmeric and ginger until well mixed. Add broth (or stock) and chicken. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.
4. Whisk half-and-half, egg yolks and xanthan gum in a medium bowl. Stir in 1 cup of the hot broth until combined. Gradually stir this mixture back into the pot, taking care that it does not boil, which will scramble the eggs. Whisk in lemon juice and season with the remaining 1 teaspoon salt. Serve with lemon wedges, if desired.

Notes: Make your own chicken stock.....

• Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months. Makes: about 10 cups. 

serves 8; 9 carbs

eatingwell.com

MAIN DISH: FETA AND MUSHROOM QUICHE(click here to print)

Crustless Zucchini Mushroom Feta Quiche
2 zucchini, thinly sliced
1 cup sliced mushrooms
1 medium onion, diced
3 garlic cloves, minced
4 oz feta cheese, crumbled (for a milder flavor use Fresco crumbling cheese)
8 Kalamata olives, halved (optional)
4 large eggs
1 cup whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 cup grated colby-jack cheese (optional)
Pinch, or more, cayenne pepper (optional)
4 tablespoons unsalted butter
Preheat oven to 375 degrees
Spray a pie dish or 8×8 casserole with non-stick spray; set aside
Melt butter in skillet over medium-high heat
Add mushrooms, diced onion, and garlic
While mushrooms, onion and garlic cook, beat together eggs, whipping cream, Parmesan cheese, dried Italian seasoning, and cayenne, if using; set mixture aside
Once mushroom mixture begins to caramelize, remove from heat and spoon into greased dish
Distribute feta cheese and sliced Kalamata olives over mixture
Pour egg mixture over mushroom mixture and sprinkle on grated colby-jack cheese, if using
Bake at 375 degrees for 35-45 minutes, covering with foil if cheese starts to over-brown
Allow quiche to rest for 10 minutes before serving

For nutritional values, click here

louanneskitchen.wordpress.com

BREAKFAST: SLOW COOKER EGG STRATA(click here to print)

• Slow cooker Egg Strata
• 10 eggs
• 2-1/2 cups heavy cream
• 1/2 tsp. black pepper
• 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
• 8 slices low carb bread (toasted and cubed)click here for recipes
• 10 slices cooked OSCAR MAYER Bacon, crumbled
• 4  green onions, sliced

• WHISK eggs, cream and pepper in large bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to egg mixture with all remaining ingredients; mix well.
• CUT 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet. Fold remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. Spray inside of slow cooker with cooking spray. Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to completely moisten toast cubes.
• COOK on LOW 4 hours, sprinkling with reserved cheese for the last 15 min. Cool slightly. Use foil handles to transfer strata from slow cooker to platter; discard foil.
• TIP:  I would add spinach or cooked asparagus tips to this because I believe it needs a vegetable. You can buy low carb bread or make your own from one of our recipes.here

For nutritional values, click here

SALAD: ROASTED EGGPLANT WITH ALMONDS(click here to print)

ROASTED EGGPLANT AND ALMONDS

2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon sugar free honey (Honeytree) or use sugar free maple syrup
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce or liquid aminos
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions
Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

carbs:8 carbs
thekitchen.com

DESSERTS: CREAM CHEESE MUFFINS(click here to print)

These tasty no-flour muffins have a dash of cinnamon, pumpkin spice and nutmeg for incredible flavor, with only 4g carbohydrates.

CREAM CHEESE MUFFINS

photographer: Nikki Sheriff

Ingredients

• 8oz. Cream Cheese
• 2 Large Eggs
• 1/4 C Xylitol (Natural Sweetener)
• 1t Pure Vanilla Extract
• 3T Vanilla Whey Protein (heaping)
• 1/2T Cinnamon
• 1/4t Pumpkin Spice
• 1/4t Nutmeg

Directions

1. Preheat oven to 350
2. Combine all ingredients in a medium bowl. With an electric mixer, beat the ingredients until you have the consistency of a pancake batter.
3. Spray muffin tin with cooking spray. Pour about 1/4 C of batter into each cup.
4. Place into preheated oven and bake for 15 min. Don't be tempted to over cook them, they will get too dry.
5. Turn oven off and leave the tins in the oven to cool for at least 20 minutes.
6. They puff up as they bake, but will fall while cooling, that is what you want.
7. Remove from tins and cover with plastic wrap and refrigerate.
8. Serve cold with sprinkled cinnamon on top.
9. Optional Garnish:
10. A dab of sour cream with lemon zest
11. Fresh fruit (strawberries, blueberries, peach, apple…you get the idea) with freshly ground nutmeg.

diabeticconnect.com

SALADS: STUFFED AVOCADO(click here to print)

STUFFED AVOCADO

• 1 can  Tuna in Olive Oil, drained
• 2 tsp  Wasabi Mayo
• 1 Tbsp diced  Red Onion
• 1 Tbsp diced  Celery
• 1 Tbsp diced  Red Bell Pepper
• 1 tsp minced  Parsley
• TJ's Salt and Pepper, to taste
• 1 Avocado, sliced in half and pit removed

DIRECTIONS

In a medium bowl, combine tuna, mayo, onion, celery, bell pepper, parsley, salt and pepper. For a creamier texture, scrape a spoonful of avocado from each side and add to the bowl. Mash the tuna salad with a fork until well incorporated. Spoon the tuna salad back into each avocado half. Serve and enjoy!

traderjoes.com

COOKIES: COCONUT-LEMON MELTAWAY(click here to print)

Coconut-Lemon Meltaway Cookies
Step 1.
Dry Ingredients
1 & 1/2 cups Almond Flour (you can make this, or buy it – however most store bought Almond flour is not raw)
1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
1/3 c Coconut Flour
2 big pinches of Salt
Mix all of your dry ingredients together – set aside and move onto the next step.
Step 2.
Wet Ingredients
In a small mixing bowl combine the following:
6 Tbsp sugar free maple syrup
4 Tbsp Lemon Juice
2 tsp Vanilla
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix together all of the above ingredients…
Step 3.
The Thickener
1/4 cup AND 1 Tbsp melted Coconut Oil
While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.
The final step is up to you.
You can either –
Option 1. (This is the best way to have these cookies in my opinion)
Warm them in either your Dehydrator or Oven (set at it’s lowest heat, leaving the door cracked open).
Warm your Cookies for 1 hour, maybe a bit longer
Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside
Place your cookies in the fridge after they’ve cooled down, letting them chill and set before you eat them.
–
Option 2. Place your Cookies to set/chill in the fridge for about an hour.
If you opt not to heat/dry your cookies the texture will be soft and moist.

For nutritional values, click here

Source and Photo Credit: addictedtoveggies.com

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EASTER/PASSOVER MACAROONS(click here to print)

EASTER MACAROONS

1 1/2 cups of Almond Meal or almond flour

• 1 cup (85 gm) finely shredded unsweetened coconut
• 1/2 teaspoon ground ginger
• 1 1/2 tablespoons finely chopped crystallized ginger (omit for lower carb count)
• 2 tablespoons (35 gm) virgin (unrefined) coconut oil
• 1/4 cup (75 ml) sugar free maple syrup
• 2 teaspoons pure vanilla extract
• 1.3 ounces (35 gm) sugar free dark chocolate, finely grated (about 1/2 cup grated) OR 1/4 cup sugar free mini dark chocolate chips

• Prep Time: 10 minutes

• Total Time: 10 minutes
• Yield: Makes about 24 macaroons

Preparation

 1. If desired, preheat the oven to 350° F (177° C/Gas Mark 4). Turn off the oven when it reaches the proper temperature. (If you are cooking other food, you can simply turn off the oven afterwards, and allow the oven to cool for a while before using the residual heat to help dehydrate the macaroons.) Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the almond

meal, shredded coconut, and ground ginger. Add the crystallized ginger, stirring until it is well incorporated (if the bits of ginger clump together, break them up and mix them into the nuts by hand).

3.  Stir in the coconut oil until the nut mixture is well-coated. Add the maple syrup and vanilla, and mix with clean hands.
4. Stir in the grated chocolate or chocolate chips and mix with a spoon or clean hands until the ingredients begin to pull together.
5. Break off walnut-sized pieces of the mixture, roll gently between your hands to form a ball, flatten slightly, and place on the prepared baking sheet. Repeat with the remaining nut mixture.
6. . Place the macaroons in the (turned-off) oven for 45 minutes to an hour, or until the surfaces are dry to the touch and no longer sticky. Store in an air-tight container at room temperature.

Note:  for lower carbs, omit the crystallized ginger

about.com

COOKING TIPS: STORING ONIONS(click here to print)

Storing Onions

Living only a short distance from Vidalia, Ga. where these wonderful onions are grown, I have enjoyed these onions for years. Here are a few tips for storing your onions.

You can store your onions for up to six months without freezing by wrapping your onions separately in paper towels or foil and storing in
your refrigerator.

There are three ways you can freeze your onions. Freezing changes the onions texture, so frozen onions should be used only for cooking.

1. Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want.
2. You can also freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.
3. You may also slice your onions and saute them in a little butter, cool and then freeze in freezer bags. I do this for winter soups, stews and casseroles.

Drying - Chop onions and dry in oven using lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight container.

To bring out the true sweetness of the onions when eating raw, place onion in the fridge, skin on, for one hour before using. In a hurry? Place the onion in a bowl of ice water for about 15-20 minutes, remove and drain on paper towels.

The tried and true way to store your onions when in season is the old panty hose trick. I sort my onions by size, drop them in, tie off at the top of each onion and keep going until each leg is full. When you need a onion, just cut below the knot above the onion. Make sure you hang your onions in a well ventilated area. I hang mine on my screened back porch by my kitchen so I have quick access to them.

cookingcache.com

EASTER: LEMON POUND CAKE(clickhere to print)

   LEMON POUND CAKE
2 sticks (1 c.) unsalted butter, softened...
4 oz. cream cheese, softened
1 c. granular Splenda
1 T. erythritol (or 1 T. equivalent other sweetener)
3 eggs, beaten
1 c. + 1 T. vanilla whey protein powder
1 tsp. baking powder
1 tsp. cream of tartar
juice of 1 lemon
grated zest of 1 lemon
1/2 capful Boyajian lemon oil or 1/4 tsp. lemon extract
½ T. (5 grams) psyllium husk fiber
DIRECTIONS: Preheat oven to 350º. Cream softened butter and cream cheese together until smooth and well blended. Add Splenda and erythritol. Next add beaten eggs, lemon juice and zest and if using it, the Boyajian oil. Add all dry ingredients and beat with whisk until batter is smooth. Pour into greased cake pan (square, brioche, or extra deep round one). Cake rises about 1½-2′ tall, depending on the pan. Bake about 35 minutes, but time will vary with pan shape used and ovens. Test center with toothpick to be sure center is done.
NUTRITIONAL INFORMATION: Makes 9 servings, each containing:
328 calories
27.37 g fat
6.18 g carbs, .97 g fiber, 5.21 g NET CARBS
15.6 g protein
96 mg sodium

Recipe submitted by Rhonda L. Richardson Strange

EASTER: COLA BAKED HAM IN SLOW COOKER(click here to print)

COLA BAKED HAM IN SLOW COOKER

• 3 -4 lbs fully cooked boneless ham--serves 8
• ¹⁄₂ cup packed Splenda (add 1/4 cup sugar free maple syrup to this or 1-2 tsp. maple extract)
• 1 tablespoon mustard
• 2 (12 ounce) cans diet coke 

Directions

1. Remove ham from packaging.
2. Lightly score ham in diagonal lines first one way, then crosswise, to form a diamond pattern, being careful not to cut any deeper than about a eighth of an inch. (You can score both sides if you like).
3. Make a paste of Splenda  brown sugar blend and mustard 
4. Rub paste into ham on sides that have been lightly scored.
5. Transfer to crock pot.
6. Pour in two cans of coca cola into bottom of pot, not pouring directly over ham to wash away brown sugar paste.
7. Cook on low 7-8 hours.

EASTER: RASPBERRY PAVLOVA(click here to print)

• RASPBERRY PAVLOVA
• 1 pkg. (3 oz.) sugar free JELL-O Raspberry Flavor Gelatin
• 4  egg whites
• 1 tsp. lemon juice
• 1/2 tsp. xanthan gum
• 2 cups whipped stiff whipping cream 
• 2 cups fresh raspberries
• 1  kiwi, sliced, quartered (optional)

• COMBINE S . Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar free jello 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.
• SPREAD into 8-inch circle on parchment-covered baking sheet.
• BAKE 1-1/2 hours. Cool completely.
• TRANSFER meringue to plate just before serving; top whipping cream, raspberries and kiwi.

Tip: Whipping cream whips better if bowl and beaters are cold.  I keep my beaters and bowl in the freezer.  Never use a plastic bowl to whip cream or egg whites

kraftrecipes.com

EASTER: DEVILED EGG CHICKS(click here to print)

PER CHICK 41 CAL, 9 G FAT (3 G SAT FAT), 93 MG CHOL, 43 MG SOD, 3 G PRO, 1 G CAR, 0 G FIBER

Total Time: 0:45

Prep: 0:20

Level: Moderate

Yield: 12 CHICKS

Ingredients

• 12 large eggs
• 1/4 c. mayonnaise
• 2 tbsp. mayonnaise
• 2 tsp. fresh lemon juice
• 2 tsp. Dijon mustard
• Kosher salt
• Pepper
• 1 large carrot, for decorating
• Small capers, for decorating
• Fresh dill, for decorating
• Chives, for decorating

Directions

1. Place the eggs in a large saucepan, add enough cold water to just cover and bring to a boil. Remove from heat, cover the pan and let stand for 11 minutes.
2. Drain the eggs and return them to the saucepan. Gently shake the pan to crack the eggs all over. Run under cold water to cool, then peel the eggs, discarding the shells.
3. Cut the top third off each egg and reserve. Carefully remove the yolks from the bottom two thirds, transfer to a small bowl and mash with the mayonnaise, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. If necessary, slice a thin piece off the bottom of each egg white so they stand upright.
4. Using a 1 inch cookie scoop, scoop the yolk mixture onto the top of each egg white. Very thinly slice the carrot into strips, then cut into feet, wings and beak shapes. Use the capers for eyes and the herbs for beards, hair and eyebrows, gently placing each in the yolk mixture to make a face. Use the reserved top third of the egg for a hat.

delish.com
Photo credit: Kat Teutsch; Prop stylist: Marina Malchin

                 

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EASTER: KEY LIME PIE LOW CARB (click here to print)

 KEY LIME PIE


1 cup of sour cream
1 cup of cream cheese
1/2 cup stevia
1 cup of heavy cream
1 envelope knox unflavored gelatin
1/2 cup of Lime juice (key lime) if you can find it
1 cup of pecan meal
1 egg white
1/4 stick of butter melted
you can add sweetener of your choice to the crust mix (I did not)

Recipe instructions: Crust:

Add the melted butter and the egg white to the pecan meal and blend until wet and dough like. You can add some sweetener into this if you like things really sweet. Press this out into a regular size pie pan and bake at 350 until it sets up, approx 10-15 minutes, remove from the oven set aside to cool.

Filling:

In a microwave safe bowl container bring to boil the lime juice then add in the gelatin , stir and set aside to cool. Warm the cream cheese slightly and add in the sour cream, stevia and heavy cream in a large mixing bowl and blend on high until light and fluffy. Once the gelatin  has cooled off (important) slowly drizzle the mix into the bowl while blending until all is incorporated into the sour cream cream cheese heavy cream mixture. Pour this into the pecan crust and spread it evenly, then refrigerate until it sets up.

serves 8; 3 carbs

EASTER: GARLIC AND HORSERADISH RIB ROAST(click here to print)

GARLIC AND HORSERADISH RIB ROAST

• Serving size: ½ pound
• Calories: 527

• Fat: 40g
• Trans fat: 0g
• Carbohydrates: 3g
• Sugar: 0g
• Sodium: 279mg
• Fiber: trace
• Protein: 36g
• Cholesterol: 131mg

Recipe type: Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

Prep time:  3 hours 15 mins

Cook time:  2 hours

Total time:  5 hours 15 mins
serves 12

Prepare to amaze and delight your guests with this Low-Carb and Gluten-Free garlic and horseradish crusted prime rib. This recipe is pretty darn close to perfection. It’s simple to prepare, looks elegant, and tastes incredible; the perfect main dish for all your special celebrations.

Ingredients

• 30 large garlic cloves, peeled
• ¼ cup olive oil
• 1 teaspoon fresh lemon juice
• ⅓ cup prepared white cream-style horseradish (primal kitchen)
  
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 6-pound well-trimmed boneless beef rib roast

Instructions

Step 1

1. Preheat oven to 350° F.
2. In a small baking dish, toss the garlic cloves and olive oil to coat the cloves thoroughly. Cover the baking dish and bake cover until the garlic cloves just begin to brown, about 35 minutes.
3. Drain olive oil and garlic into a food processor and let it cool for at least 15 minutes.
4. Add the fresh lemon juice, prepared horseradish, and ½ teaspoon kosher salt. Puree all the ingredients until they are almost smooth. Set aside.
5. Place a rack on large, rimmed baking sheet. Sprinkle the beef with the remaining ½ teaspoon salt and pepper.
6. Spread a thin layer of garlic mixture on underside of beef. Place the beef onto a rack with the garlic mixture-coated side down onto rack.
7. Spread the top and sides of the beef with remaining garlic mixture.
8. Cover with foil and refrigerate for at least 3 hours or up to 1 day.

Step 2

1. Preheat to 350° F.
2. Position the oven rack in bottom third of oven.
3. Uncover the beef, place it in the oven, and roast the meat until a thermometer inserted into the top center of the roast registers 125 degrees for rare. This will take about 1 hour 45 minutes, but check the temperature frequently after one hour to insure that the roast doesn’t overcook. Those last few degrees shoot up very quickly!
4. Transfer the beef to platter and let it stand 30 minutes.
5. Scrape pan juices into small saucepan so that you can reheat them when you serve the beef.
6. Slice beef across the grain. (An electric carving knife is very helpful if you have one.)
7. Re-warm the pan juices and drizzle them over the sliced beef.

Tip:  Instead of peeling all that garlic, I buy the kind that comes in a jar already peeled.  

cabsmart.com

SALADS: BLUE RIBBON LAYERED SALAD(click here to print)

                                                       

BLUE RIBBON LAYERED SALAD

4

cups  loosely packed torn romaine lettuce

1

cup  sliced radishes

2

cups  frozen peas, thawed (omit for low carb)

1

 red pepper, chopped

5

 hard-cooked eggs, quartered

4

 green onions, chopped

1

cup  KRAFT Shredded Sharp Cheddar Cheese

4

slices  OSCAR MAYER Bacon, cooked, crumbled

1/2

cup  KRAFT Real Mayo Mayonnaise

1/2

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

Tbsp.   Splenda or Stevia

Make It

PLACE lettuce in large clear bowl; cover with layers of next 7 ingredients.
MIX remaining ingredients until blended; spread over salad, completely covering top layer.
REFRIGERATE several hours. Toss just before serving.

Kraft Kitchens Tips

Use tongs to easily toss the salad with the dressing.

Make Ahead

Salad can be refrigerated up to 24 hours before tossing 

10 servings. 9 carbs per serving

kraftrecipes.com

EASTER: LOW CARB PEANUT BUTTER EGGS(click here to print)

Low Carb Peanut Butter Eggs

Filling Ingredients

• 1 cup smooth sugar free peanut butter (I use Smuckers natural)
• ½ cup unsalted butter, softened
• 3 tablespoons whey protein powder, vanilla flavor (Designer Whey or Jay Robb)
• ½ cup Truvia, granular—or your favorite low carb, granular sugar substitute, powder after measuring
• 8-10 drops liquid stevia 
• 2 tablespoons sugar free vanilla syrup
• 1 teaspoon vanilla extract
• ⅛ teaspoon kosher salt

Chocolate Coating Ingredients

• 7 ounces Lindt Excellence 85% Cocoa Extra Dark Chocolate (2 bars), finely chopped
• 1 tablespoon coconut oil

Directions

• Blend granular sweeteners into powder in a clean coffee grinder (measure as granular). Combine all ingredients for peanut butter eggs in a medium bowl and blend with an electric mixer until smooth. Portion into 52, ¾-1 teaspoon mounds. Cover and freeze 2-24 hours.
• After dough freezes, remove from freezer. Roll each mound between your palms to form an egg shape. Refreeze after shaping for 30 minutes. The dough must be very cold before dipping.
• While dough freezes after shaping, place chopped chocolate and coconut oil in a microwave-safe bowl. Melt in 10-15 second increments, stirring after each interval. Remove when most of the chocolate is melted (about 90 seconds). Continue to stir until completely liquid and homogenous.
• Line tray with plastic wrap. Using your fingers or a long, two-pronged fork, dip each egg in chocolate, drain off excess and place dipped eggs on plastic. When all eggs have been dipped, cover pan and freeze for 20 minutes or until chocolate is set.
• Transfer dipped eggs to an airtight container and store in the freezer up to 3 months.

Nutrition Facts Per Egg 72 Calories; 6g Fat (70.1% calories from fat); 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 1g Net Carbohydrate

2 to 3 eggs per serving; makes 52 eggs

carbsmart.com

MAIN DISH: ZOODLE ALFREDO WITH SHRIMP(click here to print)

ZOODLE ALFREDO WITH SHRIMP

Zoodle Noodles (spiraled zucchini noodles)

1pound asparagus, cut into 1-inch pieces

1tablespoon unsalted butter

8ounces white mushrooms, sliced

2cups heavy cream

2cups half-and-half

1/3cup lemon juice

2cups grated Parmigiano Reggiano cheese (or to taste)

1/2teaspoon ground nutmeg

1/2teaspoon salt

Freshly ground black pepper

1pound shrimp, cooked and peeled

Instructions

1. Cook asparagus in boiling water until crisp-tender
2. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
3. Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes. . Add cheese, nutmeg, salt and pepper. Add shrimp and mushrooms. Serve warm over zucchini noodles (zoodles) which have been fried in butter.  Toss zoodles and warm shrimp mixture together and serve

Nutritional values for this recipe click here

serves 10

Recipe submitted by Edith Weil

VEGETABLE SIDE DISH: BROCCOLI CHEESE BAKE(click here to print)

BROCCOLI CHEESE BAKE

6 cups  small broccoli florets

 2 carrots, chopped

1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread

2 Tbsp.  milk

1 tsp.  garlic powder

2  green onions, sliced

3/4 cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

4 slices  OSCAR MAYER Fully Cooked Bacon, chopped

Directions

HEAT oven to 425°F.
ADD broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
RETURN cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
SPOON into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
BAKE 25 min. or until heated through, uncovering for the last 5 min.  8 servings 1/2 cup each. 7 g. carbs

Tips

Substitute

Substitute cauliflower florets for the broccoli.

How to Double Recipe

To double recipe, prepare as directed doubling all ingredients and substituting a 13x9-inch baking dish for the 2-qt. casserole.

kraftrecipes.com

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MAIN DISH: UN-STUFFED CABBAGE ROLLS(click here to print)

UN-STUFFED CABBAGE ROLLS

Ingredients:   1 lb ground beef and 1 lb.  ground turkey breakfast sausage
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped ( I used 10 oz. bag of angel hair green cabbage shredded (walmart)
1 can (14.5 ounces)  diced tomatoes
1 can 10oz. can Rotel diced tomatoes with green chilis
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Directions:
In a large skillet, heat olive oil over medium heat. Add the ground beef  and turkey and onion and cook, stirring, until ground beef and turkey are no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, diced tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.  5 g. carbs

Recipe submitted by: Brandy Christian

EASTER DESSERTS: CITRUS JELLO DESSERT(click here to print)

                                          

CITRUS JELLO DESSERT

3-3/4

cups  boiling water, divided

1

pkg.  (3 oz.) Kroger gelatin(it doesn't contain maltodextrin which is made from corn)

2-1/2

cups         DAISY Real Sour Cream, divided

2

pkg.  (3 oz. each) Kroger gelatin(doesn't contain maltodextrin which is made from corn)

2

pkg.  (3 oz. each) JELL-O (use Kroger gelatin doesn't contain maltoextrin which is made from corn

Make It

ADD 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
MEANWHILE, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
ADD remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.

adapted from Kraft Recipes.com

BREAKFAST: SCRAMBLED EGG MUFFIN CUPS(click here to print)

SCRAMBLED EGG MUFFIN CUPS

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  1/2 pound Jimmy Dean® Premium Pork Sausage Roll

• 12 eggs

• 1/2 cup chopped onion

• 1/4 cup chopped green pepper

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon pepper

• 1/2 cup shredded cheddar cheese

  (shred from a block of cheese, not already shredded)

Nutritional Facts

1 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein
.

Directions

1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
3. Spoon by 1/3 cupfuls into muffin cups greased with butter of coconut oil. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen

Tip:  You can freeze these and store in your freezer and then just pop them in your microwave until they are warm.  Try different variations by adding  spinach or bacon

taste of home.com

************TODAY IS THE ONE YEAR ANNIVERSARY OF THIS BLOG*************

Thank you to everyone who visits us regularly and those who use and enjoy our recipes. Thank you to the members of our Face Book diabetes groups and to those who submit recipes. We hope that our recipes have become favorites of yours.  GENEROSITIES OF THE HEART.

                                                 

EASTER: SERBIAN BUREK(click here to print)

SERBIAN BUREK (THIS IS A PALEO RECIPE)  FOR LOW CARB/KETO, OMIT THE FILO DOUGH




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Minutes to Prepare: 30

Minutes to Cook: 45

Number of Servings: 10

carbs 4.8 per serving

Ingredients

1 cup finely chopped onion
1 1/2 pounds ground beef chuck
1 cup chopped parsley
1 tablespoon salt
1/2 teaspoon pepper, or to taste
Vegetable, sunflower or pumpkin seed oil
1 1-pound) package thawed #7 filo dough
6 large beaten eggs
1 1/2 cups Bulgarian or Greek plain yogurt
1 1/2 cups soda water  (diet 7 up)

Directions

Heat oven to 350 degrees. In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature.

Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Keep phylo dough covered with a wet cloth or it will dry out quickly)

Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo.

Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil.

Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares.

In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving.

This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.

Number of Servings: 10; carbs 4.8