Thursday, April 28, 2016

Caesar Dressing Low Carb

This was a quick and easy dressing.  It was tasty, but a bit tart.
Caesar Dressing Low Carb

2 T apple cider vinegar
1-2 T Dijon or spicy brown mustard
1 t lemon juice
1/2 t Italian seasoning
1 clove garlic, minced
1/4 t salt
1/8 t or more black pepper
sweetener Beth used 1/2 packet of sweet and low

Mix well or blend with a hand blender.

Wednesday, April 27, 2016

Herbed Asparagus

I had some asparagus I needed to cook and tried this recipe.  It was very tasty.
Herbed Asparagus
1 bunch of Asparagus
½ cup vegetable, chicken broth, or water
2 tablespoons lemon juice
1 clove of garlic crushed and minced
1 tablespoon minced onion
1 teaspoon Italian seasoning
Water as needed

Lightly sauté chopped onion, garlic and herbs in the chicken broth for about
one minute. Add the asparagus and cook until tender. Top with Italian seasoning.  Garnish
with parsley and lemon wedges if desired.

Tuesday, April 26, 2016

Comeback Sauce

Jenna here again! I tried this dipping sauce the other day and it was delicious! I bet it would be good on anything! The only thing I would change is to make more the first time! I did add more hot sauce because I like spicy!

Comeback Sauce

½ cup mayonnaise
2 tablespoons ketchup
2 tablespoon hot sauce (like Texas Pete)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
Mix all ingredients together until smooth. Cover and store refrigerated until ready to serve.

Monday, April 25, 2016

Strawberry Cheesecake Shake-low carb

I made this the other night as a meal replacement.  I LOVED this and felt like I was really, really having a strawberry shake!
Strawberry Cheesecake Shake-low carb

1/2 cup cottage cheese
1 tablespoon milk
Vanilla or vanilla creme stevia to taste (Beth used sweet and low)
8-12 frozen or fresh strawberries
1 tsp Vanilla

Blend cottage cheese and milk until creamy. Once creamy, add vanilla, sweeteners and strawberries. Blend until smooth. Enjoy! It does taste a lot like strawberry cheesecake shake.


Sunday, April 24, 2016

Good Girl Moonshine

I saw this recipe and it intrigued me. I liked it and it is supposed to be good for you! :-)

Good Girl

SINGLE SERVE: makes 1 quart to be sipped on all day (may be doubled for a 2-quart sipper)

 1 to 2 tablespoons apple cider vinegar
 1 teaspoon ground ginger (see Note)
 2 to 4 doonks Pure Stevia Extract, or 2 to 3 teaspoons Super Sweet Blend, Beth used Splenda
 Extracts of choice (optional; for different flavors)
 Water and ice cubes Beth used blackberry pomegranate green tea

 1. Put the vinegar, ginger, sweetener, and extract of choice (if using) into a quart-size jar. Add a little bit of water so you are able to stir the ingredients.

2. Fill the jar with ice cubes, then add more water (or cooled tea of choice) until the liquid reaches the top of the jar. Stir well, then taste and adjust the flavors to “own it!”

If you’d rather use fresh ginger, blend a good-size nob of the root (about 5 ounces) with ¾ cup water until it is completely broken down. Now add 1¼ cups more water (for a total of 2 cups) and blend well again. Pour into ice-cube trays and place in freezer. When frozen, put the cubes in zippies and store in the freezer. Use 1 or 2 of these ginger cubes in place of the powder in your Good Girl Moonshine.

Saturday, April 23, 2016

Low Carb Cream Cheese Waffle

These were delicious and I learned that you don't HAVE to use flour to make waffles!

Low Carb Cream Cheese waffle

4 oz cream cheese softened
2 tsp splenda
1 tsp baking powder
1 tsp Sugar free vanilla or caramel syrup (Coffee syrup)
1/4 tsp ground cinnamon
1 cup liquid egg product or 4 large eggs

Preheat waffle iron.

Mix all waffle ingredients with a mixer until thoroughly blended.
When waffle iron shows ready add butter to waffle iron or spray with nonstick spray.

Add 1/4 cup of batter to waffle iron and cook until golden brown.

Serve with butter and sugar free syrup. This batter can also be used to make pancakes.

Friday, April 22, 2016

Crock Pot Mississippi Chicken

I have made the Mississippi Roast recipe, so when I saw this one, I KNEW I had to try it.  I used thighs and breasts and LOVED the flavor of this. 

Crock Pot Mississippi Chicken 
3 lbs Boneless, Skinless Chicken Thighs and breasts
1 envelope Ranch Dressing Mix
1 envelope Au Jus Gravy Mix or Brown Gravy Mix
½ Stick of Butter (1/4 Cup)
6 Pepperoncinis plus a few more

1. Lay chicken thighs in the bottom of your slow cooker.
2. Sprinkle mixes on top.
3. Slice butter and place evenly on top.
4. Add peppers.
5. Cook on low for 4-5 hours.