DESSERTS: LOW CARB LEMON CAKE ROLL (click here to print)

Ingredients

Cake:
• 1 cup almond flour
• Sweetener equivalent to 1/2 cup sugar, divided
• 1 tbsp coconut flour
• 1 tbsp grassfed gelatin (can use 1 envelop Knox gelatin)
• 4 large eggs, room temperature, separated
• 1 tbsp fresh lemon juice
• 2 tsp grated lemon zest
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• Additional coconut flour for dusting
Filling/Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• Sweetener equivalent to 1/2 cup sugar (powdered or liquid works best here), divided
• 1 tsp lemon extract
• A little natural yellow food coloring, if desired
• 1 1/4 cups whipping cream
• 1/2 tsp vanilla extract

Instructions

Cake:
1. Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
2. In a medium bowl, whisk together the almond flour, 1/4 cup sweetener, coconut flour, and gelatin.
3. In another medium bowl, beat the egg yolks with 2 tbsp of the sweetener until lighter yellow and thickened. Beat in the lemon juice and lemon zest.
4. Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining 2 tbsp sweetener until stiff peaks form.
5. Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.
6. Spread the batter evenly into the prepared baking pan and bake 12 to 15 minutes, until the top springs back when touched.
7. Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Sprinkle the cake with about 1 tbsp coconut flour. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
8. Gently peel the parchment from what is now the top of the cake. Sprinkle this side of the cake with another tbsp coconut flour. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.
Filling/Frosting:
9. Beat the cream cheese, butter, and half of the sweetener together until smooth. Beat in the lemon extract and food coloring, if using.
10. In a separate bowl, beat the whipping cream with the vanilla extract and the remaining sweetener until it holds stiff peaks. Fold half of the whipped cream into the cream cheese mixture until well combined. Reserve the remaining whipped cream for spreading over the cake.
11. Gently and carefully unroll the cake (do not try to lay it completely flat, as it will crack. Spread the cream cheese filling to within 1/2 inch of the edges. Gently roll the cake back up without the kitchen towel. Place seam side down on a serving platter.
12. Spread the reserved whipped cream over the top and sides. Garnish with lemon slices, if desire.

Yield: 12

Cholesterol: 116mg

Food energy: 243 kcal

Total fat: 21.40g

Calories from fat: 192

Carbohydrate: 4.40g

Protein per serving: 5.96g

Total dietary fiber: 1.66g

www.asweetlife.org

MAIN DISH: OMA'S STUFFED PEPPERS (click here to print)

**This will be a family size portion.  I like lots of juice and sauce to cook peppers in..then when you are ready to serve, cut up pepper into  pieces and serve with the sauce like you would do with hamburger and pepper soup.

9 medium size green peppers, seeds scooped out and washed and drained
 (2 lbs. ground ground chuck, 1 lb. ground pork) mixed together
2 eggs beaten
2 medium onions, finely chopped
1/2 tbs or more Lawrys seasoning salt
1/2 tbs. sweet Hungarian paprika
1/2  cup or more finely chopped cauliflower(optional) used in place of rice
2 tall cans of tomato juice (no sugar added)
2 (16 oz.) cans of Hunts Herb & Garlic pasta sauce (no sugar added)

In a very large bowl mix meats, eggs, onions, Lawry's salt, paprika and cauliflower (if using) Mix thoroughly and stuff into your peppers. If you have extra meat, roll into large meatballs.

Pour your tomato juice and pasta sauce (no sugar added) into a large pot. heat up until almost boiling.  carefully, put the peppers into your sauce and cook on medium heat for one and one-half hours. I partially cover with a lid.  Leave enough room so steam can escape.  Check to make sure meat is tender.  Put one pepper into a bowl and pour some of the sauce on top.   TIP: if you are only making 4 or 5 peppers, cut all ingredients in half.

9 servings; 9 carbs ( to cut down on carbs eat only half a pepper with some of the sauce)

submitted by Edith Weil

If you have extra sauce, do not throw it away because the peppers give it a good flavor.  I serve extra sauce with parmesan cheese crisps sprinkled on top

APPETIZER: SPINACH & ARTICHOKE DIP (click here to print)

PIN IT!

INGREDIENTS

• 4 oz Spinach (chopped)
• 4 oz Cream cheese
• 1/4 cup  sour cream (I use Daisy)
• 1/4 cup Freshly grated parmesan  cheese
• 1 (14.5 oz) can artichoke hearts (drained, chopped, and squeezed to release extra moisure)
• 4 cloves Garlic (minced)
• 1/4 tsp black pepper
• 2/3 cup Mozzarella cheese(shredded, (check to see it does not contain starch)(divided into 2 parts)

INSTRUCTIONS

1. Heat a greased pan over medium heat. Add the chopped spinach. Cook, stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool. If you want to speed up the cooling process, you can place the bowl into a larger bowl containing ice (optional).
2. While the spinach cools, preheat the oven to 350 degrees F (177 degrees C).
3. Meanwhile, heat the cream cheese in the microwave or in a small saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and half of the shredded mozzarella. Stir to combine.
4. When the spinach is cool enough to handle, gather it into a ball and squeeze several times, making sure to get out as much water as possible. Add the spinach to the artichoke mixture.
5. Transfer the dip to a small ceramic appetizer dish or large ramekin. Smooth the top with a spatula. Sprinkle the remaining shredded mozzarella on top.
6. Bake for about 30 minutes, until hot and bubbly. Serve warm.

2 carbs for 2 tbs. 20 servings.  serve with pork rinds

adapted from www.wholesomeyum.com

CORNED BEEF AND CABBAGE (click here to print)

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INGREDIENTS

• 5 lbs Beef Brisket
• 1 serving 100% Organic Black Peppercorns
• 2 bay leaves
• 
  
• 4 medium Turnips
• 1 medium (2-1/2" dia) Onions
• 1 head, medium (about 5-3/4" dia) Cabbage
• 1/4 cup Unsalted Butter Stick

DIRECTIONS

 

1. Place corned beef in a large pot with peppercorns, bay leaf and water to cover. Cover and bring to a boil. Reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. 
2. During the final hour of simmering, add  turnips and onion. 
3. During last 20 minutes, add cabbage. 
4. Transfer meat to a cutting board, and thinly slice against the grain. remove and discard the bay leaves and peppercorns.. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.                                                                                                                                                                                                                                          10 servings; 5 carbs

SOUPS: BROCCOLI CHEESE SOUP IN A MUG (click here to print)

BROCCOLI CHEESE SOUP IN A MUG

1 tbs. onion, chopped fine
1 tsp. butter
1/2 cup fresh broccoli, chopped small
1/2 cup chicken broth
1 tbs. cream cheese
3/4 cup   whipping cream
1/4 cup cheddar cheese, finely shredded
salt and pepper

In a large soup size mug, microwave the butter and onion for 1 minute or until onion is tender. Add the broccoli and chicken broth and microwave for 3 minutes until broccoli is cooked as desired. Add the cream cheese, cream, and cheddar cheese. Continue cooking in the microwave stirring every 30 seconds until cheese is melted and it is hot. salt and pepper to taste

submitted by Edith Weil

7 carbs, 1 serving