Sunday, June 24, 2018

Cauliflower "Mac" and Cheese

This was a delicious side dish that we actually liked better the 2nd day!
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Cauliflower "Mac " and Cheese
adapted from https://thefatcoach.com/2018/02/24/cauliflower-cheese/

1 head cauliflower, cut into bitesize pieces
4 pieces crispy bacon, chopped
1/3 cup parmesan cheese

Cheese Sauce:
1/4 c butter
1/2 c heavy whipping cream
1/2 c cream cheese (4 oz)
3/4 c grated cheddar cheese
3/4 c pepper jack cheese


Pre-heat oven to 450. Grease a casserole dish--Beth used an 11x 7 pan.
Steam the cauliflower in the microwave for 5-7 minutes with 2-3 T water. Drain and cool for 5 minutes or more.

Place the butter and cream in a small saucepan and heat gently. When hot, add the cream cheese. Stir until melted and bring to a simmer. Once you see bubbles remove from heat. Add 1/2 cup of the cheddar cheese and 1/2 c of the pepper jack.  Mix until smooth and creamy.  Add the bacon and prepared cheese sauce. Mix with a spoon until the cauliflower is completely coated. 

Pour into the baking dish and top with the grated Parmesan and remaining shredded cheese.

Bake for 10-12 minutes until the top is crispy and golden brown.


Saturday, June 23, 2018

Fiesta Steak Tips

This made a quick and tasty main dish.
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Fiesta Steak Tips

https://www.mantitlement.com


2 # beef tips, cut into 1 inch pieces
1 teaspoon cumin
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
Juice from 1 lime
6 cloves of garlic, minced
1/3 cup cilantro, chopped

Place all ingredients in a gallon Ziploc bag. Knead the ingredients into the meat.

Marinate in the refrigerator for at least an hour or up to 3 hours, but no longer than 3 hours total.

Preheat the oven to 425 degrees.

Line a baking sheet with foil then place a rack on top. Spray the rack with cooking spray.

Drain the marinade from the beef tips then add the beef tips to the baking rack, leaving some space in between so they roast evenly.

Roast for 15 minutes, then place under the broiler for 3-4 minutes to crisp up the edges.

Remove the beef to a serving bowl then pour any juices from the bottom of the baking sheet over the beef tips.

Serve immediately.

Friday, June 22, 2018

Cinnamon Cream Filled Muffin

I made these the other day for a quick breakfast or snack. They are very good!
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  • Cinnamon Cream Filled Muffin
  • adapted from https://divaliciousrecipes.com/creamy-cinnamon-swirl-muffins/

  • 2 cups almond flour
    2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup butter, melted
    4 eggs
    1/4 cup water
    1/4 cup Splenda
    2 teaspoons vanilla extract
  • Filling
    2 oz.  cream cheese, softened
    1 tablespoon Splenda
    1 tablespoon ground cinnamon

    Preheat oven to 350F degrees.  Put 12 paper muffin liners in a regular sized muffin pan.

    Mix all the ingredients, by hand, except the filling ingredients together until mixed well.  
  • In a separate bowl, stir the filling ingredients together until well mixed. 
  • Place a tablespoon of the batter into each muffin tin.  Divide the filling into 12 teaspoon sized balls.  Place one 'ball' on top of the batter and then cover with addition 1 heaping T of batter to each muffin tin.
  • Bake for 18 to 20 minutes until firm and slightly golden.

Thursday, June 21, 2018

Low Carb Blueberry Muffins

I was afraid that these wouldn't taste as good as muffins made with all purpose flour. I was wrong! They are delicious! I couldn't tell they were low carb. I love the subtle almond flavor, too.
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Low Carb Blueberry Muffins

Adapted from https://www.wholesomeyum.com

Servings: 12 muffins 3 net carbs each

2 1/2 cup almond flour
1/2 cup Splenda
2 tsp baking powder
1/3 cup butter, melted
1/3 cup unsweetened almond milk
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup blueberries


1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.

2. In a large bowl stir together the almond flour, Splenda, and baking powder.

3. Mix in the butter, almond milk, eggs, and vanilla extract. Fold in the blueberries.

4. Place the batter in the muffin pan. Bake for about 20 minutes or until a toothpick comes out clean.

Wednesday, June 20, 2018

Tuna Salad with Egg and Avocado

This is a low carb, good fat way to eat tuna fish.
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Tuna Salad with Egg and Avocado

1 5 oz can of solid tuna in water
celery to taste or dried chives
1 t mustard
1/2 t lemon juice
2 T mayonnaise
salt
pepper
1 hard boiled egg, peeled and chopped
1/2 avocado, cut into chunks

Mix all ingredients except the egg and avocado.  Mix well.  Add the egg and avocado and gently combine.

Tuesday, June 19, 2018

Strawberry Banana Bread

I had ripe bananas to use and strawberries in the fridge. This was delicious! I sent this to work with Kathleen and everyone liked it.
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Strawberry Banana Bread

½ cup butter, softened
1 cup granulated sugar
2 large eggs, beaten 
1 t almond extract
3 ripe bananas, mashed
2 cups flour
1 t baking soda
½ t salt
1½ cups fresh strawberries chopped and tossed in 1 T flour 
1 c chopped pecans


Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs to sugar mixture and beat until combined. Add mashed bananas and almond extract and mix until combined. 

Slowly add dry ingredients to banana mixture and mix until flour is just combined. Fold in floured covered strawberries and pecans. 

Pour batter into prepared loaf pans and bake at 375 F for 15 minutes. Reduce heat to 350 F and bake for an additional 30 minutes until toothpick inserted into center comes out clean. Let cool in pans for 10 minutes.  Finish cooling on a cooling rack.








Monday, June 18, 2018

Low Carb Savory Bread

I made this recipe with high hopes that it wouldn't taste eggy. It DID NOT taste eggy! Jenna toasted some and took it to work for a BLT. The best low carb/Keto bread we have made!
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Low Carb Savory Bread

adapted from https://www.isavea2z.com

2.5 cups almond flour
1/4 cup coconut flour
1/2 cup butter
8 oz cream cheese
8 eggs
1 tsp rosemary
1 tsp sage
1 T dried onion flakes
2 cloves garlic, minced
2 tbs parsley
2 tsp baking powder


In a medium-size bowl, cream together butter and cream cheese until it’s a smooth consistency.
Add the rosemary, sage, onions, garlic and parsley and whip it until combined.  Add the eggs and mix until smooth.  Finally, add the flours, and the baking powder. 

Grease 3 mini loaf pans, or one large pan and one mini pan, fill 1/2 way with batter.
Bake it at 350 degrees for about 35 minutes for the small loaf, 55 minutes for the large loaf. Cool in pan for 5-10 minutes and finish cooling on a cooling rack. 

Cut into thin slices. This is yummy plain, or toasted!