SOUPS: ATKINS LOW CARB DIET SOUP (click here to print)

Mellissa Sevigny

Recipe type: Low Carb Soup Recipe

Cuisine: American

Serves: Fourteen 1.5 cup servings

INGREDIENTS

• 4 slices bacon, chopped
• 1 Tbsp olive oil
• ¼ cup onion, chopped
• 1 Tbsp fresh garlic, minced
• ¼ cup sundried tomatoes, chopped
• 1 cup sliced white mushrooms
• 8 cups chicken stock
   Coupons
• 3 cups water
• 2 cups celery root, peeled and chopped into ½ inch cubes
• 4 cups cooked chicken breast, chopped
• 2 cups yellow squash, sliced and quartered
• 1 cup green beans, cut into 1 inch pieces
• 4 cups swiss chard, chopped
• 2 Tbsp red wine vinegar
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

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INSTRUCTIONS

1. In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
2. Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
3. Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes.
4. Add the squash, green beans, and swiss chard and simmer for 10 minutes.
5. Add the red wine vinegar and season with salt and pepper to taste.
6. Stir in the fresh basil just before serving.

NOTES

Approx nutrition info per 1.5 cup serving: 136 calories, 4g fat, 4g net carbs, 19g protein

VEGETABLE SIDE DISH: CHEESY BRUSSEL SPROUT CASSEROLE (click here to print)

Cheesy Bacon Brussel Sprout Casserole

Serves 8-10
Ingredients

• 2 pounds brussel sprouts, halved (fresh or frozen and thawed)
• 1/2 pound bacon, crumbled
• 1 cup sharp cheddar cheese, grated
• 1 cup fontina cheese, grated
• 1 cup heavy cream
• 2 eggs
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fresh thyme, minced
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 400º F.
2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
3. While brussel sprouts are roasting, cook bacon in a large pan or skillet over medium-high heat until crispy.
4. Drain off fat and add garlic. Cook for 1-2 minutes, or until fragrant, and season with fresh thyme.
5. In a large bowl, whisk together eggs and heavy cream, then stir in cheeses.
6. Remove brussel sprouts from oven and add 3/4 bacon and garlic to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
7. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
8. Remove from oven and let cool 5 minutes before serving.

Source:

www.12tomatoes.com     
Nutritional values for this recipe  https://www.verywell.com/recipe-nutrition-analyzer-4129594

COOKIES: GRAHAM CRACKERS (click here to print)

      

Homemade Graham Crackers

Yield: 24 to 30 crackers

Homemade low carb Graham Crackers get a much-needed update! These healthy, grain-free crackers are the ultimate kid snack, but adults love them too.

Ingredients

• 2 cups almond flour
• 1/3 cup Swerve Sweetener
• 2 tsp cinnamon
• 1 tsp baking powder
• Pinch salt
• 1 large egg
• 2 tbsp butter, melted
• 2 tsp molasses (optional but improves colour and flavour)TIP: I use Sugar free Torani gingerbread syrup for less carbs)
• 1 tsp vanilla extract

Instructions

1. For the crackers, preheat oven to 300F.
2. In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
3. Turn dough out onto a large piece of parchment paper or silicone liner and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 to 1/4 inch thickness.
4. Remove top parchment and use a sharp knife or a pizza wheel to score into squares of about 2x2 inches. Transfer the entire piece of parchment onto a baking sheet.
5. Bake 20 to 30 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Return to the warm oven (with oven off...if it's cooled down too much, turn it on and set the temperature at no higher than 200F). Let sit another 30 minutes or so, then cool completely (they will crisp up as they cool).

Notes

Makes about 24 to 30 crackers (this will depend on how thin you roll your dough). Each cracker has 1.57 NET CARBS.

Food energy: 65kcal Total fat: 5.56g Calories from fat: 50 Cholesterol: 2mg Carbohydrate: 2.59g Total dietary fiber: 1.12g Protein: 2.17g

Source:

www.alldayidreamaboutfood.com

MAIN DISH: PIZZA TOPPING CASSEROLE (click here to print)

PIZZA TOPPINGS CASSEROLE
1 pound bulk Italian sausage
8 ounces fresh mushrooms, sliced
4 eggs
1/2 cup heavy cream
1/4 cup pizza sauce (recipe follows)
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning and/or basil
3 1/2 ounces pepperoni, chopped
1/2 cup green pepper, chopped (2 ounces)
8 ounces whole milk mozzarella cheese, cut into small cubes
1/2 cup red onion, slivered (1 ounce)
Crushed red pepper, optional

Brown the sausage with the mushrooms; drain the grease. Meanwhile, whisk the eggs, cream, pizza sauce and seasonings in a medium bowl. Grease a 7x9" deep baking dish (or 7x12" shallow baking dish) and put in the meats, mushrooms, peppers and the mozzarella cubes. Pour in the egg mixture and mix well. Top with the red onion. Sprinkle with a little more garlic powder, Italian seasoning and a little crushed red pepper flakes, if you like. Bake at 350º for 45-55 minutes until nicely browned and a knife inserted in the center comes out almost clean. Mine still had a bit of liquid in the center but it was done. Let stand about 5 minutes before serving.

Makes 6-8 servings

Per 1/6 Recipe: 582 Calories; 50g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 437 Calories; 38g Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

PIZZA SAUCE
8 ounce can tomato sauce (sugar free)
2 tablespoons tomato paste (sugar free)
1/2 cup water
2 teaspoons granular stevia
1/4 teaspoon garlic powder
1/2 teaspoon dried basil, or to taste

Bring all of the ingredients to a boil in a small saucepan. Partially cover the pot and simmer over low heat for 1 hour.

Makes about 1 cup
Can be frozen

Per 1/4 cup: 22 Calories; trace Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per Batch: 86 Calories; trace Fat; 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 16g Net Carbs

I wanted this to be this to be more like a casserole than a quiche so I only used 4 eggs and a little cream to help bind the ingredients together. I wouldn't bother trying to cut this into squares to serve it. A big spoon would be more effective for just scooping it out. I was going to call this Pizza Bake, which was a pretty boring name. This is like eating a big pile of pizza toppings and inspired me to change the name to Pizza Toppings Casserole. Next time I might just omit the eggs and cream and add another 8 ounces of mozzarella. That would be even more like pizza toppings. Click the photo to see a close-up.

Here's a picture of a serving (click the photo to see a close-up):

UPDATE 10/27/12: I just realized that I've never updated this recipe to the way that I make it now. I leave out the eggs and cream and I use a whole pound of mozzarella. Here are the counts for the revised version:

Per 1/6 Recipe: 573 Calories; 48g Fat; 30g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs 


Source:

 www.genaw.com

MAIN DISH: CHICKEN WITH PESTO (click here to print)

Yields: Serves 4

• 4 boneless skinless chicken breast halves
• olive oil for the pan
• salt and pepper
• 1/2 cup pesto
• 4 slices mozzarella cheese (I prefer fresh mozzarella)
• 4 slices tomato

Preheat broiler to high. Line a baking sheet with aluminum foil.

Heat a large saute pan over medium-high heat. Pat the chicken breasts dry and season them on both sides with salt and pepper. Swirl the pan with olive oil. Place the chicken breasts into the pan and sear on both sides until golden brown and almost cooked completely through, about 4-5 minutes per side (depending on thickness of the breasts).

Transfer the chicken to the prepared sheet pan. Spread the top of each breast with 1-2 tablespoons of pesto, followed by a slice of mozzarella and a slice of tomato. Season the tomatoes with salt and pepper. Place the chicken under the broiler and broil until the cheese is melted and bubbly and the chicken is cooked through, watching carefully, about 2-3 minutes. Serve promptly.

www.alaskafromscratch.com
Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

HAPPY EASTER

EASTER: DESSERT RECIPES

DESSERT RECIPES FOR EASTER

Macadamia Lace Cookies from Kate’s Healthy Cupboard

Flourless Chocolate Torte with Mascarpone and Raspberries from All Day I Dream About Food

Creamy Lemon Bars from Cut The Wheat, Ditch the Sugar

Low Carb Chocolate Truffles from The Low Carb Diet

Crustless Vanilla Cheesecake from Maria Mind Body Health

Orange and Walnut Chocolate Candies from KetoDietApp

Blueberry Eton Mess from All Day I Dream About Food 

Lemon Meringue Cookies from Holistically Engineered 

Blueberry Mascarpone Tarts from I Breathe I’m Hungry

Dark Chocolates with Smoked Sea Salt from Healthy Living How To

Raspberry Frangipane Tarts from All Day I Dream About Food

Low Carb Creme Brûlée from Desserts with Benefits 

Coconut Macaroons from SugarFree Mom

Lime-tastic Tarts from I Breathe I’m Hungry

Flourless Chocolate Chip Cookies from Kate’s Healthy Cupboard 

Speculoos Cookies from All Day I Dream About Food

Raspberry Chocolate Macaroons from Your Lighter Side

Raspberry Chocolate Souffle from I Breathe I’m Hungry

EZ Strawberry Pie from Carb Wars Blog

Raspberry Cheesecake Swirl Brownies from All Day I Dream About Food

MAIN DISH: CHICKEN FLORENTINE

                                       CLICK TO ENLARGE RECIPE, THEN SAVE TO YOUR FILES OR
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BREADS: LOW CARB PARMESAN CROUTONS

                                       CLICK TO ENLARGE RECIPE, THEN SAVE TO YOUR FILES OR
                                        SAVE AND SHARE ON YOUR FACEBOOK PAGE

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

, March 31, 2015

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

EASTER: 26 LOW CARB EASTER PIES

https://communitytable.parade.com/489847/brendabennett/26-sugar-free-low-carb-easter-dessert-pies/

COOKIES: BISCOTTI RECIPES

Mocha Chip Biscotti, Chocolate Hazelnut Biscotti, Cinnamon Roll Biscotti, Maple Walnut Biscotti.


Biscotti recipes from:
www.alldayidreamaboutfood.com

BREADS: CINNAMON ROLLS (click here to print)

                                                                                    

                                                 picture by Billie Marie

Tip:  these taste best warmed up in the microwave the next day



Ingredients:

- 3.5  cups of shredded Mozzarella Cheese

- 1.5 cups of Almond Flour

- 4 Tablespoons of Cream Cheese

- 2 eggs

- 1/2 cup of Erythritol (sweetener of choice)

Filling

- 2  Tablespoons of Cinnamon (+/- to your preference)(I do 4tbs because I love cinnamon)

- 1/2 cup butter, softened (microwave helps if not fully softened)

- 1/2 cup erythritol (+/- to your preference)(add a few tbs. maple syrup for brown sugar flavor)

-

Glaze

- 4 Tablespoons of cream cheese

- 1 teaspoon of vanilla extract

- Erythritol (the amount will vary depending on how thick you want your glaze.

Instructions

1. Preheat oven to 375. In a large bowl, melt mozzarella cheese in microwave for 1 minute. Stir and if stringy, microwave for another 30 seconds. Stir. Continue this process until melted and of a doughy consistency.

2. Add in cream cheese, flour, eggs, and sweetener and mix in. This should still look like dough. If it gets stringy, microwave for 20-30 seconds and stir again.

3. (Optional: Lay out parchment paper) Spread dough out into a rectangle. Try not to flatten it out too thin, because you may have difficulty when rolling up). The thickness is up to you, I didn't measure, I just know that if too thick, you won't have much of a rectangle, and if it's too thin, it won't hold the filling very well. 

4. Spread the softened butter over the top of the crust. Sprinkle cinnamon, sweetener,  evenly over the dough. (This is where you will determine if you want to add more cinnamon and sweetener...it is up to you).

5. Carefully, roll up, lengthwise, into a log. Take your time with this.  Seal the end.

6. Line baking sheet with parchment paper (if you like a danish style roll) or a 8x8 square pan (for a more cinnamon roll shape) and use a sharp knife to cut into 12 equal parts

7. Bake for 15-20 minutes. PLEASE WATCH CLOSELY! Oven temperatures and altitudes cause a variation to what you need to set your oven to. A good way to tell when done, is when they are a golden brown. Take out, and let cool for about 5 minutes.

8. Glaze with Icing, or top with toppings of choice (pecans.coconut, preserves) and Enjoy! 


12 servings: 4.9 carbs per serving

TIP: If you find the dough to be too sticky to roll up just flatten out and cut into square like the picture above.
To cut into rolls...roll up the dough using the parchment paper.  Put roll in freezer. Once frozen, cut into rolls and bake.




adapted from:






http://renewedjoy.wixsite.com/ketorenewed/single-post/2017/01/11/Fathead-Cinnamon-Rolls