Low Carb Meatloaf

Ingredients
1 cup low-sugar tomato sauce (mine was 2 carbs per 1/2 cup = 4 carbs)
2 tbsp sugar substitute/Splenda (3 carbs)
1 tsp white vinegar (0 carbs)

1 lb ground beef/turkey/pork/meatloaf mix (0 carbs)
1 egg (1 carb)
1/4 cup grated Parmesan (0 carbs)
1/8 cup onion, diced small (0.75 carbs)
1/8 cup roasted or fresh bell pepper, diced (0.75 carbs)
1/4 tsp garlic powder (0 carbs)
1 tsp dried parsley, or 1 tbsp chopped fresh (0 carbs)
1/4 tsp dried oregano, or 1 tbsp chopped fresh (0 carbs)
1/4 tsp dried basil, or 1 tbsp chopped fresh (0 carbs)
1/2 tsp kosher salt (0 carbs)
1/4 tsp freshly ground black pepper (0 carbs)

Preheat oven to 350.  In a small bowl, mix together the tomato topping ingredients. Set aside.

In a large bowl, mix together the meat, eggs, Parmesan, vegetables, herbs, seasonings, and about 1/3 of the tomato topping.
Grease bottom of a loaf pan or bottom of a pan with high sides.  Form meatloaf mix into a loaf.  Spread a heavy coat of tomato topping on top of the meatloaf.  Place in oven and bake for about 50 minutes - 1 hour, or until cooked to the consistency you like (some people like their meatloaf dryer than others!).  Drain any fat and let rest 5-10 minutes before slicing.

9.5 carbs total / 6 pcs = 1.5g carbs per serving




Cauliflower “Mac” and Cheese Casserole

Ingredients
Kosher salt, as needed, plus 1/2 teaspoon (0 carbs)
4 cups cauliflower, cut into small florets (12 carbs)
1 cup heavy cream (0 carbs)
2 oz cream cheese, cut into small pieces (2 carbs)
1 1/2 tsp Dijon mustard (the secret ingredient!  0 carbs)
3/4 cup shredded sharp cheddar, plus 1/4 cup for topping the casserole (4 carbs)
1/4 cup grated Parmesan cheese (0 carbs)
1/4 tsp freshly ground black pepper (0 carbs)
1/8 tsp garlic powder (0 carbs)

Preheat oven to 375 degrees F.  Boil or microwave the cauliflower until crisp-tender.  Drain well and pat dry with paper towels. Transfer the cauliflower to 8x8 baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 3/4 cup of cheddar, parmesan, salt, pepper and garlic powder and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/4 cup cheddar cheese and bake until browned and bubbly hot, about 15 minutes.

18 total carbs / 6 servings = 3g carbs per serving

Monte Bene Farm Fresh Pasta Sauce in Tomato Basil

Ingredients:  Local New Jersey Tomatoes, Imported Italian San Marzano Plum Tomatoes, Fresh Onions, Extra Virgin Olive Oil, Kosher Salt, Fresh Basil, Black & White Pepper, Citric Acid.

I found this pasta sauce at Whole Foods---only 2g net carbs per 1/2 cup!

www.MonteBene.com

Aww I bet your grandson will LOVE berry picking!  He is adorable in those pics with the PB pie!!!

Low Carb Blueberry Muffins

Ingredients
6 tbsp butter
3 eggs (3 carbs)
¼ cup heavy cream
24 drops FAT TO SKINNY Zero Sweetener
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup milled flax seed
¼ cup almond flour (2 carbs)
½ cup unsweetened coconut   (4 carbs)
½ cup chopped walnuts    (4 carbs)
½ cup blueberries, fresh or frozen (8 carbs)

Preheat oven to 375 degrees. Line muffin tins with paper liners (recipe makes 12-14 muffins).

Melt butter and combine with eggs and heavy cream.  Beat well.  Add in sweetener, vanilla, cinnamon, nutmeg and mix well.  In a separate bowl, combine baking powder, baking soda, milled flax seed and almond flour.  Add dry mix to wet ingredients, using electric beater on low until all ingredients are incorporated.  Gently stir in coconut and ¼ cup of walnuts.  Fold in blueberries.

Fill muffin liners ¾ of the way full.  Top each muffin with a few of the remaining walnuts. Bake in oven until a toothpick inserted in center of muffins comes clean, approximately 15 minutes. Serve warm with some butter.



These muffins are not overly sweet and the flaxseed definitely gives more of a blueberry-bran muffin taste...which I find keeps me fuller longer!!  I am going to freeze individual muffins in plastic wrap.  A quick defrost and you’ve got a fabulous breakfast on-the-go!

And the great part is that I believe these muffins would work with any kind of nuts (walnuts, pecans, macadamia, slivered almonds), any kind of berry (chopped strawberries, blackberries, raspberries), or other goodies (unsweetened chocolate chips!).  The possibilities are endless!

Here's some pics (if I uploaded them correctly)...they are soooooooo good!

Hi Umpa!

I hope I'm not overloading you with recipes requests for the FTS bakery   I can't believe I haven't asked for this one yet.  These are one of my all time favorite goodies.  Maybe you have already done something similar?  They are called by a lot of names, normally Magic Cookie or Seven Layer bars.  You can definitely change up the ingredients a bit (i.e. chocolate chips, butterscotch chips, or peanut butter chips; any kind of nuts, etc), but the ingredients that are always there are the graham cracker crust, the sweetened condensed milk, and the coconut.  They are so easy too (at least the SUGAR version)! 


Ingredients

    * 1/2 cup butter or margarine, melted
    * 1 1/2 cups graham cracker crumbs
    * 1 (14 ounce) can sweetened condensed milk
    * 2 cups semisweet chocolate morsels
    * 1 1/3 cups flaked coconut
    * 1 cup chopped nuts, any kind

Directions

   1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
   2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
   3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.


THANK YOU!!!!

Awesome!  I'm so glad Umpa is FTS-ing my PB Pie recipe...can't wait to see it!

And the brownie crust...what a great idea!  I was wondering how you would recreate that chocolate cookie crust...

Sounds great!

But wait, so soy flour and flaxseed meal are both zero carbs?  I could have sworn my bag of flaxseed meal had a few carbs per serving...