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

• 
  
  
  
  
  

  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




..

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

SALADS: SAUERKRAUT SALAD(click here to print)

SAUERKRAUT SALAD...makes 6 servings

Makes servings USMetricAdjust Recipe (Help)

• 1 quart sauerkraut, drained and rinsed
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 
  

• 1 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon mustard seed
• 1/2 cup granulated Splenda or use the packets to your taste
• 1 cup canola oil or light olive oil
• 1/2 cup cider vinegar

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Directions

1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
2. In a small saucepan, mix together Splenda, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

NUTRITIONAL VALUES FOR THIS RECIPE CLICK HERE

MAIN DISH: LEMON BUTTER CHICKEN(click here to print)

LEMON BUTTER CHICKEN


Ingredients
8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Instructions
Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. click h
Serve immediately.
carbs 2.6; serves 8

recipe submitted by Marie Hellickson-Hellmers

VEGETABLE SIDE DISH: BILLY'S SPINACH SAUTE(click here to print)

BILLY'S SPINACH SAUTE

Ingredients

1 large onion, sliced
3 TB. fresh, minced garlic (yes, tablespoons) or 1 TB. PENZEYS MINCED GARLIC rehydrated in 3 TB. water
2 red or yellow bell peppers, sliced in thin strips
2 TB. CALIFORNIA BASIL
1/2 tsp. CRUSHED RED PEPPER FLAKES
1/2 tsp. CALIFORNIA SEASONED PEPPER
1 tsp. ONION POWDER

1 tsp. GRANULATED or ROASTED GARLIC POWDER
1/4-1 tsp. salt, to taste
3/4 Cup vegetable broth (or 3/4 Cup water mixed with 1/2 tsp. VEGETABLE SOUP BASE)
1 1/2 TB. cashew butter (other nut butters would work if you can’t find cashew)
1 1/2 lbs. fresh spinach
15 baby portobella mushrooms, cleaned, stemmed and quartered

Directions

In a very large pan, cook the onion, garlic and bell peppers over medium heat, adding vegetable broth as needed to prevent sticking. Desiree uses a nonstick pan, but it takes a super large pan to hold 1 1/2 pounds of spinach. Our largest pan wasn’t nonstick, but worked fine. After the veggies are half-cooked, about 5 minutes, add the BASIL, CRUSHED RED PEPPER, CALIFORNIA SEASONED PEPPER, ONION, GARLIC and salt and continue to sauté until cooked but not browned, about 5 minutes. Reduce heat to medium-low if necessary to prevent browning. Add the remaining vegetable broth and cashew butter and stir until well blended. Gradually add the spinach, folding it into the mixture. Add the mushrooms and cook until they are softened, at which point the spinach will also be done.

Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 7

Nutritional Information

Servings 7; Serving Size 1 cup (208g); Calories 90; Calories from fat 20; Total fat 2.5g; Cholesterol 0mg; Sodium 250mg; Carbohydrate 9, Dietary Fiber 5g; Sugars 3g; Protein 6g.

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VEGETABLE SIDE DISH: CAULIFLOWER MASH(click here to print)

CAULIFLOWER MASH


1 head of cauliflower
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1 teaspoon dry ranch salad dressing mix (such as Hidden Valley Ranch®)
1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 tablespoon butter, cut into small pieces, or more to taste Add all ingredients to list...
Directions
Prep

Preheat oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
Bake in the preheated oven until bubbling, 30 to 45 minutes.

Recipe submitted by Trish Marks Harris

VEGETABLE SIDE DISH: CAULIFLOWER GRILLED CHEESE(click here to print)

Cauliflower Grilled Cheese
Nutrition
Amount per Serving
Calories: 310...
Protein: 24.5g
Total Fat: 21.0g
- Saturated Fat: 9.5g
Cholesterol: 125mg
Total Carbohydrate: 10.0g
- Dietary Fiber: 3.5g
- Total Sugar: 3.5g
Sodium: 855mg

Ingredients:
•Oil cooking spray
•1 head cauliflower, cut into florets
•2 teaspoons extra virgin olive oil
•3 tablespoons grated Parmesan (or grated Pecorino Romano cheese)
•1 cup grated reduced-fat sharp cheddar cheese, divided
•1 egg, lightly beaten
•1 egg white
•¼ teaspoon kosher salt
•¼ teaspoon ground black pepper
•4 slices tomato
Preparation:
Preheat the oven to 450˚. Line a large rimmed baking sheet with parchment paper or aluminum foil and spray with cooking spray. Set aside.
In a food processor, grind cauliflower so it resembles rice.
Heat olive oil in a large non-stick skillet over medium-high heat. Add cauliflower and sauté for 10 to 15 minutes to get all the moisture out (that way, dough is not too wet). Let cool for a few minutes.
In a large bowl, combine Parmesan and ½ cup grated cheddar cheese, egg, egg white, kosher salt and black pepper. Add cooled cauliflower and mix well.
Divide cauliflower mixture into 4 equal portions and flatten into “bread slices” on prepared baking sheet. Bake for 10 minutes. Carefully flip with a spatula, and bake for another 5 minutes. Remove from oven and let cool for a few minutes.
Top each of the “bread slices” with sliced tomato and 2 tablespoons of grated cheddar cheese. Put the baking sheet back in the oven for 3 to 4 minutes. Remove from oven and let cool for a minute. Enjoy with a knife and fork!

Recipe submitted by: Brenda Myers