Wednesday, February 23, 2011

Low Carb Copycat Red Lobster Biscuits

Low Carb Copycat Red Lobster Biscuits | #LowCarb #Copycat #RedLobster #Biscuits #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Lowcarbketo #Ketogenicdiet #Ketorecipeseasy #Nocarbdiets #Ketobread #Ketodietrecipes #Ketogenicdiet #Ketorecipeseasy #Lowcarbbread



Ingredients

  • Carbquik baking mix- 2 cups
  • Milk whole is preferred- 2/3 cup
  • Old Bay Seasoning or Garlic Powder-1/4 teaspoon
  • Cheddar Cheese- 1/2 cup grated
  • Melted Butter- 1/2 cup
  • Garlic Powder- 1/2 teaspoon
  • Salt- pinch
  • Parsley- sprinkle


Instructions

  1. Preheat oven to 450 and prep pans-
  2. I use parchment paper In a mixing bowl, combine together the Carbquik, milk, seasoning, and cheese. Do not over-mix.
  3. When your dough forms, use a tablespoon to drop spoonfuls onto the baking sheet.
  4. Bake for 6-8 minutes. Biscuits should start to brown when ready.
  5. While your biscuits are baking, combine together the melted butter, garlic powder, salt and parsley in a bowl.
  6. After removing biscuits from the oven, brush the melted butter mixture over the biscuits. Remove from the pan and serve.

recipe adapted >>>>>  here


Monday, February 21, 2011

Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder | #Dairyfreedinner #Healthycornchowder #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegandinners #Cookingrecipes #Healthyrecipes #Vegetariandishes #Vegetarianveganrecipes #Wholefoodrecipes #Vegandishes



Ingredients

  • 6 cups vegetable broth
  • 1 medium onion, chopped
  • 5 medium sweet potatoes, peeled and diced
  • 1 1/2 cup corn
  • 2 cups chopped frozen spinach or kale
  • 1 stalk celery, finely sliced
  • 1 cup cashews, soaked in warm water for about one hour then drained
  • 1/2 tsp turmeric
  • 1 tbs curry powder
  • Salt and pepper to taste (I use about 2 tsp of salt and several grinds of pepper, but my broth is very low in sodium)


Instructions

  1. Prepare cashews and set aside. (If you forgot, soak them in boiling water while you prepare the vegetables.)
  2. Place the onion and potatoes in the broth with the turmeric and bring to a boil, cooking until the potatoes are softened and easily pierced with a fork.
  3. Ladle out a cup of the broth and blend with the drained cashews until smooth.
  4. Pour the cashew mixture back into the pot and gently stir.
  5. Ladle out approximately half of the broth, onions and potatoes into a blender.
  6. Add the celery to the pot and allow about 5-8 minutes before adding the corn, greens and curry.
  7. While they heat through, blend the soup set aside in the blender earlier until uniformly blended and pour it back into the pot.
  8. Stir gently.
  9. Adjust salt and pepper to taste.
  10. Serve and enjoy.

recipe adapted  >>>>>  here


Sunday, February 20, 2011

PAN FRIED CINNAMON BANANAS

So easy and delish! Fried bananas on their own in a very hot pan and sprinkle sugar mixture over whilst frying. I used skinny sugar to keep the calorie count down. #Healthybreakfastrecipes #Healthysnacksforkids #Easybreakfastideas #Easyhealthyrecipes #Healthysweetsnacks #Easyhealthymeals

Ingredients

  • 2 bananas Slightly Overripe
  • 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Slice the bananas into rounds, approximately 1/3 inch thick.
  2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
  3. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
  4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top. 
  5. Cook for about 2-3 minutes.
  6. Flip the rounds, sprinkle with the remaining cinnamon mixture
  7. Cook for 2-3 more minutes until the bananas are soft and warmed through.

recipe adapted >>>>>  here

Thursday, February 17, 2011

SWEET AND STICKY CHICKEN WITH VEGETABLES

SWEET AND STICKY CHICKEN WITH VEGETABLES | #Glutenfreedairyfreerecipes #Gfchickenanddumplings #Dairyfreemeals #Sweetandstickychicken #Dairyfreedinnerrecipes #Cookingrecipes #Chickenartichokerecipes #Healthycreamytuscanchicken #Paleochickenrecipes #Cookingrecipes #Dinnerrecipes #Ethnicrecipes

Ingredients

  • 2 carrots, cut into 1" pieces
  • 2 medium potatoes, cut into 1" pieces
  • 1 onion, cut into 1" pieces
  • 1 bell pepper, cut into 1" pieces
  • 4 pieces chicken
  • 2 Tbsp molasses
  • 2 Tbsp ketchup
  • 2 Tbsp honey
  • 2 Tbsp maple syrup
  • ½ Tbsp Italian seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 Tbsp butter, cut into small pieces
  • 1 Tbsp cornstarch + 3 Tbsp water (optional)

Instructions

  1. Preheat the oven to 350 degrees. In an 8x8 oven-proof dish, layer the vegetables.
  2. Combine molasses, ketchup, honey, maple syrup and all seasoning in a medium bowl. Place chicken in a separate bowl.
  3. Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of vegetables. Place butter on top of chicken.
  4. Bake for 25 minutes. Meanwhile, heat remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.
  5. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.
  6. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn't overcook, yet continue to bake the vegetables until they're done.
  7. Enjoy the sweet and sticky chicken!

recipe adapted  >>>>>  here

Tuesday, February 8, 2011

BAKED CAESAR CHICKEN RECIPE

BAKED CAESAR CHICKEN RECIPE | #Lowcarbcasserolerecipes #Cesarchickenbaked #Bakedchickenrecipes #Slowcookerrecipes #Ceaserchickenbaked #Ketomealideas #Healthymealprepfortheweek #Lunchmealprepfortheweek #Healthylunchideasforwork #Sheetpanchickenfajitas  #Chickenfajitasoven #Mealsforone


Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 cup Caesar salad dressing (click for homemade recipe)
  • ½ cup sour cream (optional)
  • 1-1½ cup Parmesan cheese grated

Instructions

  1. Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  6. If desired, garnish with chopped parsley.

recipe adapted >>>>>  here

Thursday, February 3, 2011

Blackberry Cream Cheese Pie Dippers

Blackberry Cream Cheese Pie Dippers | #Blackberryrecipeseasy #Blackberrydumplings #Dessertrecipes #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Strawberrypie #Blackberrybreadrecipe #Freshblackberryrecipes #Dessertrecipes #Cookingrecipes #Sweetrecipes

Ingredients

  • 2 2 ct packages pie crust (or 4 homemade crusts)
  • 1 6 oz pkg blackberries
  • 2 Tbs water divided
  • 1/2 cup + 2 Tbs sugar divided
  • 1 Tbs cornstartch
  • 1 8 oz pkg cream cheese, softened
  • 1 tsp vanilla
  • EGG WASH
  • 1 egg slightly beaten
  • 1 Tbs water
  • Decorators sugar
  • DIPPING SAUCE
  • 1/2 cup powdered sugar
  • 1 Tbs milk

Instructions

  1. Preheat oven to 350.
  2. Unroll your pie crusts and place on floured surface.
  3. In sauce pan add your blackberries, 1 Tbs water and 2 Tbs sugar and bring to boil, stirring often until blackberries are tender and you can mash them with spoon.
  4. Mix 1 Tbs water with 1 Tbs cornstarch and add to your blackberry mixture, reduce heat to simmer and stir and continue mashing blackberries until thickened. Set aside to cool.
  5. Once cooled mix your blackberry mixture, cream cheese, 1/2 cup remaining sugar and vanilla together until combined.
  6. Spread over bottom of 2 pie crusts until it reaches about 1/2" from edges.
  7. Place other 2 pie crusts on top of the blackberry mixture and using a fork, seal the edges shut.
  8. Mix together your egg wash ingredients and brush over tops of pies, then sprinkle with desired amount of decorators sugar.
  9. Bake in batches for about 15-20 minutes or until golden, remove from oven and let cool.
  10. Once cooled, slice down center and then into 1" strips.
  11. Mix together your dipping sauce ingredients, serve and enjoy!

  RECIPE ADAPTED >>>>>  here