Here's another great game pleaser!



Super Bowl Stuffed Jalapenos



Ingredients

    * 12 fresh jalapeno peppers, halved lengthwise and seeded
    * 1 (8 ounce) package whipped cream cheese
    * 12 slices bacon, cut in half


Directions

   1. Preheat oven to 400 degrees F (200 degrees C).
   2. Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
   3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

These with ice cream in between two make an awesome ice cream sandwich!

Ingredients:

# 2 cups almond meal
# 1/4-1/2 cup unsweetened cocoa powder
# ½ teaspoon salt
# 1/2-3/4 cup xylitol or 36 drops FAT TO SKINNY Zero Sweetener
# 2 large eggs
# ½ teaspoon vanilla

Heat oven to 325 F.

Combine all dry ingredients. Add the wet ingredients, and combine well, until mixture has formed a large ball.
Form balls about one inch in size. Flatten with fork (criss-cross) to about 1/4 inch thickness. Place on greased baking sheet.
Bake for 10 to 12 minutes, or until cookies are slightly brown on bottom. Place in freezer until frozen then add your favorite sugar-free ice cream in between two cookies and enjoy!

Feel free to add different vegetables into the mix!

Ingredients

    * 1 (15 ounce) can artichoke hearts, drained and chopped
    * 3/4 cup grated Parmesan cheese
    * 3/4 cup mayonnaise
    * 1 pinch garlic pepper
    * 4 skinless, boneless chicken breast halves

Directions

   1. Preheat oven to 375 degrees F (190 degrees C).
   2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
   3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Got this from the Bob's Red Mill website. This crust works WAY better than my previous almond crust that uses only butter.

    * 1 cup  Almond Meal/Flour  
    * 6 drops FAT TO SKINNY Zero Sweetener
    * 1 Egg, beaten  
    * 1/2 tsp Almond or Vanilla Extract  
    * 1/4 tsp Sea Salt  
    * Dash Cinnamon or Nutmeg  

Directions
Preheat oven to 325°F. Grease and flour a 9-inch glass pie plate or tart pan.  Rice or sorghum flour works well. In a mixing bowl, combine all the ingredients. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.

Bake the crust for 10 minutes. Using a silicone or vinyl spatula, lightly press down any high puffy areas. Resume baking for another 2 to 5 minutes until the crust is firm. Place on a wire rack and press down to flatten if needed. Cool before filling. The crust will get crisper as it cools.  

8 oz. Tofu Shirataki Fettuccine Noodles (1carb)
1.5 lb zucchini (12 carbs)
2.5 tbsp olive oil
4 cloves garlic, minced (4 carbs)
1.5 cups grated romano cheese (the real stuff is better!)
24 grape tomatoes (12 carbs)
1/2 tsp salt

Cook the tofu noodles according to the package.
Use a julienne peeler (or vegetable peeler) to form long, thin strips of zucchini (about the same size as the Fettuccine. Toss with salt and set aside.
Heat 2 tbsp of the oil in a large skillet over medium heat. Add garlic and cook, stirring, until lightly golden, about 1 minute.
Add the zucchini and cook for about 4 minutes, tossing constantly.
Combine noodles, zucchini, cheese, tomatoes, and 1/2 tbsp olive oil.
Serve warm or at room temperature.

29 carbs total. Serves 8. About 3.5 carbs per serving.
You can cut back on some garlic or tomatoes if you want it to be lower in carbs.

1 1/2 cups unsweetened flaked coconut
3 tablespoons butter
3 (8 ounce) packages 1/3 less fat Philadelphia brand cream cheese  
48 drops FAT TO SKINNY Zero Sweetener
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

Crust:
1. Adjust oven rack to middle position and preheat oven to 325 degrees F (165 degrees C)
1. Mix coconut and butter or margarine together. Grease pie pan (I used baking Pam). Press mixture into an 8 or 9 inch pie pan.
2. Bake for 10-15 minutes, or until golden.

Filling:
1. Set pie pan in a roasting pan large enough to hold it and set aside.
2. Beat cream cheese and sweetener with an electric mixer until smooth.  Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the pie pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days).
5. Slice into 8 pieces. Top with whipped cream and enjoy!

After that spicy meal treat yourself to this!



ingredients: (makes 8 pieces)

crust-
1.5 cups almond meal/flour (18 carbs)
3 tablespoons melted butter
9 drops FAT TO SKINNY Zero Sweetener or 3 tablespoons xylitol

pie filling-
2.5 cups heavy cream
6 egg yolks (.6 carbs per yolk = around 3.5 carbs)
18 drops FAT TO SKINNY Zero Sweetener or 6 tablespoons xylitol
1 teaspoon vanilla extract
1/2 cup sour cream (4 carbs)
3/4 cup key lime juice
1 tablespoon grated lime zest


Crust:
Preheat oven to 350. Melt the butter and mix almond meal and sweetener in until crumbly. Pat into 9" pan with fingertips or a spoon. Bake for about 10-12 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

'Sweetened Condensed Milk':
Whisk heavy cream, egg yolks, vanilla, and sweetener. Cook over low heat, stirring until thick. Cool completely and store in non-metal.

Pie Filling:
In a medium bowl, combine 'sweetened condensed milk,' sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 8-12 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.


Each piece is 3 - 3.5 carbs!

I'm going to make Everest his first birthday cake on his birthday because I don't want to kill him with copious amounts of sugar, haha. But I still want him (as well as the rest of us) to enjoy it. Do you have any ideas on what to make? I bought almond flour/meal the other day, would that be good for a cake? Do you have any recipes Grammy??