Thursday, October 31, 2019

Mexican Street Style Grilled Cauliflower

This is SO very good.  You should double the recipe right away.  I did and was very glad I did!
Mexican Street Style Cauliflower

1 large head fresh cauliflower cut into florets
3 Tbsp. olive oil
½ tsp salt
½ tsp chili powder
¼ tsp. paprika
½ tsp. garlic powder

For the Sauce:

¼ cup mayonnaise your favorite
¼ cup sour cream
¼ tsp. chili powder
¼ tsp. cumin
1-2 cloves garlic finely minced
¼ tsp. salt
2 tsp. lime juice
1/3 cup crumbled Cotija cheese( This is a Mexican cheese)
Garnish: Chopped Cilantro

To cook the cauliflower:

Bake the cauliflower at 400, stirring occasionally, for 30-35 minutes or until tender and the florets start to get nice and golden brown!

To make the crema:

 Combine the mayo and the next 6 ingredients into a bowl and stir to combine.

After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with the crema and top with crumbled cotija cheese and garnish with chopped cilantro.

Tuesday, October 29, 2019

Low Carb Chuck Roast Slow Cooker Roast Beef

I wanted to make this and realized I was out of celery. Doesn't everyone have celery in their fridge at all times---even limp, lifeless celery! So, I improvised and used dried celery flakes.....yes, I am THAT person who has those! This was a very good beef roast.

Low Carb Chuck Roast Slow Cooker Roast Beef

3-1/2 lb chuck roast
3 tbsp minced onion dehydrated
4 stalks celery--Beth used 2 T dried celery flakes
3 tbsp Worcestershire sauce
1 tbsp garlic minced
1/2 cup beef broth
4 tbsp butter salted

Place the celery in the bottom of a 6 qt slow cooker. Place the roast on top of the celery.
Place butter on top of the roast. 

In a small bowl combine Worcestershire sauce, broth, onion, and garlic together. Pour sauce over butter and roast. 

Cook on low for 9 hrs.

Sunday, October 27, 2019

Crock Pot Cheesy Taco Pork

I had leftover porkchops that I wanted to do something with.  This was quite tasty.

Crock Pot Cheesy Taco Pork

leftover pork chops or roast
1.25 oz taco seasoning packet
1 oz ranch dip mix packet
1 cup water
1 c cheddar cheese, shredded

Spray your crock pot with cooking spray or use a cooking bag. 

Place the leftover pork chunks across the bottom of your crock pot.  Mix water, taco seasoning and dry ranch together and pour over pork. 

Sprinkle cheese on top . Cover and cook on low for 3-4 hours or for 1.5-2 hours on high.

Serve as tacos or nachos or just eat it as is!

Friday, October 25, 2019

Maple-Bacon Pretzel Blondies

I took these to a Bible study at church,.. They are very good!

Maple-Bacon Pretzel Blondies 
adapted from Parade insert in the newspaper

1 (16.5-oz) box yellow cake mix
2 eggs
½ cup melted butter
1 t maple extract
8 slices cooked, chopped bacon, divided
1 cup powdered sugar
2 Tbsp maple syrup
½ cup crushed pretzels

Preheat oven to 350°F.

In a large bowl, mix cake mix, eggs, melted butter, maple extract and half of the bacon. Pour into a 13 x 9-inch baking dish coated with nonstick cooking spray; spread(Beth had to pat with wet hands) evenly. Bake 20 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool.

In a small bowl, whisk together powdered sugar, maple syrup and 1 Tbsp water until smooth. Drizzle over blondies; sprinkle with ½ cup crushed pretzels and remaining bacon.

Wednesday, October 23, 2019

Low Carb Teriyaki Sauce and Marinade

This is delicious!  The girls made this and we used it over stirfry veggies.

Low Carb Teriyaki Sauce and Marinade

1/2 cup soy sauce
1 cup water
2 tbsp apple cider vinegar
1/3 cup sukrin gold sweetenerBeth used Splenda
2 tsp sesame oil
1 tbsp fresh ginger minced
2 cloves garlic minced
2 tsp toasted sesame seeds

Optional for Thick Sauce
1/4 tsp xanthan gum

For marinade (not thickened)
In a small saucepan combine soy sauce, water, apple cider vinegar, sukrin gold, sesame oil, ginger, garlic and sesame seeds. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Cool completely to use as a marinade.

For sauce (thickened)
In a small saucepan combine soy sauce, water, apple cider vinegar, sukrin gold, ginger, garlic and sesame seeds. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Whisk xanthan gum and sesame oil in a small bowl then stir into the sauce until thick, about 1 minute.
Remove from heat and use hot for slow cooker teriyaki or stir frys.

Monday, October 21, 2019

McGriddle Chaffle(Low Carb Waffle)

These REALLY do taste like a Mc Griddle from Mc Donald's!  Make a bacon, egg and cheese breakfast sandwich and you won't be disappointed!
McGriddle Chaffle(Low Carb Waffle)

1 egg
1 oz cream cheese
1 t Splenda or favorite sweetener
1/2 t vanilla
2 T sugar free maple syrup(pancake syrup)
1 T mozzarella cheese
1 T almond flour

Beat all ingredients together and pour into two squares of a waffle maker.  Cook until done.

Saturday, October 19, 2019

Low-Carb Philly Cheese Steak Casserole

This is very good.  It was a quick meal to put together.

Low-Carb Philly Cheese Steak Casserole
1 роund grоund bееf
2 bеll рерреrѕ
1/2 уеllоw оnіоn
1 сlоvе gаrlіс
1 teaspoon ѕеаѕоnеd salt
4 ѕlісеѕ Prоvоlоnе cheese
4 lаrgе eggs
1/4 сuр hеаvу сrеаm
1 tеаѕрооn hоt ѕаuсе
1 teaspoon Worcestershire sauce

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 bаkіng dish with nоn-ѕtісk ѕрrау.
Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс. 

Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks. 

When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked thrоugh аnd vеgеtаblеѕ hаvе ѕоftеnеd a bіt. 

Drain grеаѕе from thе ѕkіllеt and роur mіxturе into thе рrераrеd bаkіng dіѕh. 

Place the cheese оvеr the beef mixture. 

Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine. 

Pоur thе egg mіxturе оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt. 

Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving.

Thursday, October 17, 2019

Cheddar Chaffle(Low carb waffle/bread substitute)

I have heard so much about these I had to try them.  I acutally folded this up and used it as bread for a BLT.  It was yummy!

Cheddar Chaffle(Low carb waffle/bread substitute)

1 egg, room temperature
1/4 c cheddar cheese
1 T almond flour
1 t heavy cream
dash of onion powder
dash of garlic powder

Mix all together and place in 1 square of a waffle maker.  Cook until done.  Take out and let sit for a minute to 'toughen' up

Tuesday, October 15, 2019


I made these at the beginning of September since I wanted it to feel like fall---here in Texas I am not sure when that really happens. At least these TASTE like fall!

8 oz cream cheese
⅓ c canned pumpkin purée
4 tbsp to 6 tbsp swerve (granular)Beth used splenda
1 ½ tsp pumpkin pie spice
2 ½ tbsp coconut flour
1 tsp vanilla extract
⅓ c pecans or walnuts, finely minced
2 tbsp swerve (granular)Beth used splenda
1 tsp cinnamon

Line a baking sheet with wax paper
Using an mixer, combine the first 6 ingredients and beat until combined

Freeze the mixture in the bowl (or ice cube tray) for 15 to 20 minutes until just firm enough to form into balls
In a medium bowl combine all the coating ingredients and stir together. Set aside.

Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture
Roll each ball in the coating until covered, and place on lined baking sheet. Re-freeze for 30 minutes or more until somewhat firm, then serve. Store these in the fridge in a covered container! Beth keeps these in the freezer

Sunday, October 13, 2019

Texas Turtle Sheet Cake

These bars were quick, easy and tasty. Make them for your next party!

Texas Turtle Sheet Cake

2 cups granulated sugar
2 cups self-rising flour
1 cup butter
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk

Chocolate frosting:
1/4 cup butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa
2 1/2 cups powdered sugar

Turtle topping:

1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
1 cup caramel sauce, to drizzle

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.
In a large bowl, combine self-rising flour and granulated sugar. Set aside. 

In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa.
Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. 

Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. 

Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined. 

Pour into baking pan, and bake for 25-30 minutes. 

When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean. 

Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly. 

Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
Spread or pour the warm frosting over the cake. 

While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.

Tip: If you don’t have buttermilk, no worries. Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let it sit a few minutes before you add it to the other ingredients.

Friday, October 11, 2019

Adobo Seasoned Chicken Wings

Don and I enjoyed these while watching the Packers win!

Adobo Seasoned Chicken Wings

  • 1.5 Pound Chicken Wing Segments 
  • 2 tbsp Olive oil
  • 3 tsp Adobo Seasoning 

  • Pre heat oven to 400
  • Line a baking tray with foil and then place a cooling rack inside the baking tray
  • In a small bowl combine the olive oil and the seasoning and stir till combined. 
  • Pat the chicken wing segments dry with some paper towel and place them in a large bowl
  • Pour the seasoned olive oil over the chicken segments and toss until they are all completely coated. We find this is easiest using our hands.
  • Place the wings on the rack over the tray, space them evenly so the air can circulate around them
  • Place in the oven for 40 -45 mins until they are golden brown and the skin is crispy. 
  • Serve with your favourite keto dipping sauce

Wednesday, October 9, 2019

(Low Carb and Paleo) Bacon Wrapped Smokies

I made this for a packer game and no one could tell I didn't use regular brown sugar!  

(Low Carb and Paleo) Bacon Wrapped Smokies

12 oz cocktail franks
1 lb  bacon (each piece cut into thirds)
1 cup coconut sugar or Low Carb Homemade Brown Sugar***

Preheat oven to 325 F.
Line a baking sheet with a silpat mat or foil.
Wrap a small piece of bacon around one of the cocktail franks and secure with a toothpick.
Coat the bacon wrapped cocktail franks with coconut sugar and place on the baking sheet.
Bake for 30-40 minutes or until the bacon is cooked through.
Place in a crockpot to keep warm for serving at parties.

    Low Carb Homemade Brown Sugar***

    2 cups granular sweetener like erythritol or xylitol -Beth used Splenda
    2 Tbsp unsulphured blackstrap molasses

    In a mixing bowl, blend the granular sweetener and molasses on medium speed until thoroughly combined, about 2-3 minut

      Monday, October 7, 2019


      I made this and took it to a Bible Study.  Everyone loved it!


      1 box fudge marble cake mix
      ingredients listed on back of cake mix box (eggs, oil and water)
      1 (14 oz) can sweetened condensed milk
      1 (12 oz) jar caramel topping
      1 bar Butterfinger candy (large bar)
      1 (8 oz) tub whipped topping (Cool Whip) thawed
      chocolate syrup to drizzle on top optional

      1. Preheat oven to 350F degrees.

      2. Spray 9 x 13 baking pan with nonstick cooking spray.

      3. Prepare cake as directed on back of box and bake according to cooking times on back of box.

      4. When it comes out of oven, allow to cool for just a few minutes.

      5. In a medium bowl, combine sweetened condensed milk with caramel topping.

      6. Now, start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.

      7. Drizzle caramel mixture over cake.

      8. Put cake in the fridge to let it finish cooling.

      9. Once it is cooled, spread whipped topping over entire cake.

      10. Then sprinkle with crushed Butterfinger candy.


      Keep cake in the fridge until ready to serve (because of the whipped topping). If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in! This cake is also very good if you use a Devil's Food Cake mix

      Saturday, October 5, 2019

      Stuffed Flank Steak

      This was very good. I had all the ingredients on hand and it made a quick easy dinner.

      Stuffed Flank Steak

      adapted from

      1 tsp. seasoned salt
      1 tsp. salt
      1 tsp. pepper
      2 tsp. olive oil
      24 oz. thin, flat steak (top round or flank steaks work well; weight is approximate) 
      8 oz. chive and onion cream cheese(soft--tub kind) 
      4 oz. fresh baby spinach leaves

      1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.

      2. Lay steak on a cutting board.  Pound meat to 1/2 inch thickness.  Mix season salt, salt and pepper together.  Spread olive oil over the surface and sprinkle with seasoning. Flip meat over and season this side,too.

      3. Spread cream cheese evenly over the surface of the steak, and arrange spinach leaves over the cheese.

      4. Carefully roll steak, and secure seam with toothpicks to hold your spiral together, if needed.

      5. Place rolled steak seam-side up on the prepared baking sheet, and bake until internal temperature reaches at least 145 degrees F, approximately 35 minutes. (A probe thermometer is highly recommended for this recipe.) Beth cooked this for 55 min until med well or 165 degrees.

      6. Remove from oven, and allow to stand for 5-10 minutes. Remove toothpicks, and slice into 1"-thick slices.

      Thursday, October 3, 2019

      Keto Chicken and Broccoli Alfredo Bake

      This was quite tasty.  It was easy to put together and is low carb, too!
      Keto Chicken and Broccoli Alfredo Bake

      adapted greatly from

      6 slices bacon
      2 large boneless, skinless chicken breasts, cut into bite sized pieces
      12 ounces  raw broccoli, cut into small florets
      1 1/2 cups keto-friendly alfredo sauce
      1/2 c shredded mozzarella
      1/4 c shredded parmesan
      2 cloves garlic, minced
      1 tablespoon fresh basil, chopped (optional)

      Seasoning for Chicken

      1 1/2 teaspoons garlic powder
      1 teaspoon EACH salt, dried basil, dried oregano
      1/2 teaspoon EACH onion powder, dried parsley, crushed red pepper

      1. Preheat oven to 400F. Combine all seasoning ingredients for chicken and toss with the chicken.

      2. In an oven safe skillet or pan over medium high heat, cook bacon until crispy (5-7 minutes). Set cooked bacon aside, but reserve the fat in the pan.

      3. Cook chicken in reserved bacon fat, until cooked through, add garlic.  Remove cooked chicken from pan and set aside to cool.

      4. Coarsely chop cooked bacon.   Add chicken, broccoli, and ~3/4 of the chopped bacon to a big bowl, and mix to combine.

      6. Pour alfredo sauce over the mixture and toss to coat. Top with shredded mozzarella, parmesan, and remaining bacon.

      7. Bake in preheated oven for 12-15 minutes, or until broccoli is tender and cheese is melted. Optionally, broil for 2-3 minutes to lightly brown the cheese. Top with fresh basil before serving.

      Tuesday, October 1, 2019

      Easy Keto Alfredo Sauce

      This is so VERY YUMMY!  I used this is a Chicken Broccoli Bake, but could have just eaten it with a spoon.
      Easy Keto Alfredo Sauce
      adapted from  Try Keto With Me

      2 tablespoons butter
      2 cloves garlic, minced
      2 ounces cream cheese, softened
      1 cup heavy cream
      1/4 c fresh parmesan, shredded
      1/3 c  mozzarella, shredded
      1/2 teaspoon dried parsley
      1/2 teaspoon pepper
      salt to taste (optional)

      1. Melt butter in a saucepan over medium low heat. Add garlic and cook for about 1 minute or until fragrant.

      2. Add cream cheese and 1/4 c cream.   Simmer for 3-4 minutes or until smooth, stirring frequently.

      3. Add parmesan and about 1/2 c of the cream. Simmer for an additional 4-5 minutes, or until cheese is melted and sauce is smooth. Keep stirring

      4. Add mozzarella, spices, and remaining cream. Cook for a final 3-4 minutes, or until sauce reaches desired consistency.

      5. Best served warm. Store refrigerated in a sealed container. Reheat in the microwave or in a saucepan over medium low heat.

      It’s normal for this keto alfredo sauce to thicken after storing it in the fridge. it might even look solid! Just reheat and it will return to its normal, creamy consistency.