October Recipe Contest with a great prize- 3 bottles of Zero and a new book!!!

[o0OSusieO0o]

Halloween Peanut Butter Chocolates

I saw fat bomb recipes online. One idea I had was to make molded chocolates easily for Halloween & keep in the fridge. So I adapted a recipe and made these.
12 net carbs for entire recipe

3/4 cup melted refined organic coconut oil
1/4 cup Peanut Butter (8 net carbs for Arrowhead Mills Organic Unsweetened)
48 drops FTS Zero Sweet
4 TBS Unsweetened Cocoa Powder (4 net carbs)
1 stick melted salted sweet cream butter

Put silicone candy mold on a cookie sheet. Mix ingredients with hand mixer, pour in silicone candy mold. Freeze 30 minutes. Store in fridge or freezer, they will start to melt in hot hands though.

[o0OSusieO0o]

SLOW COOKER SAUSAGE RATATOUILLE
Rainy cold day today so I made this. It was so good.

Serves 6
(36 net carbs entire recipe, 6 carbs per serving)

6 sausages (0 net carbs- 1 used Farmer John Hot Louisiana Brand Chicken Smoked Sausage)
1 cup chicken broth
2 cups crushed tomatoes (9 net carbs)
1/2 onion, sliced (8 net carbs)
2 cloves garlic, minced (2 net carbs)
2 cups eggplant, trimmed, peeled, cut into cubes (5 net carbs)
2 cups zucchini, ends trimmed, halved, thinly sliced (6 net carbs)
1 cup crookneck yellow squash, halved, thinly sliced (3 net carbs)
1 cup red bell pepper, cored, diced (4 net carbs)
1 tbsp Juice and zest of a large lemon (3 net carbs)
Salt and freshly ground black pepper to taste
1 teaspoon dried oregano
1/4 cup thinly sliced basil
Extra virgin olive oil

Combine broth, tomatoes, onion, garlic, eggplant, zucchini, yellow squash, bell pepper, lemon juice and zest, salt and pepper, and oregano, stirring to combine. Cook on HIGH for 4 to 6 hours or on low for 6 to 8 hours. Serve garnished with basil, a drizzle of olive oil.

[morgan]

ALMOND SNAPS (my own recipe but based on umpadoodles)

1/2 cup xylitol (0)
1/2 cup soft butter (0)
1 egg (0.7)
58g (approx 1/4 cup) golden flaxmeal (0)
72g (approx 3/4 cup) almond meal (3.0)
1/2 tspn cream of tartar (1.2)
1/2 tspn baking powder (1.0)
pinch salt (0)
30g flaked almonds (can be toasted) (1.1)
tspn almond essence (can be more) (0.5)
xylitol for sprinkling
Equals 7.5 c/16 = 0.46 c each biscuit

Cream xylitol and butter.
Add beaten egg.
Add everything else except flaked almonds.
Fold in flaked almonds.

Place spoonfuls on tray lined with baking paper (makes about 16-20).
Sprinkle with xylitol and flatten.  Sprinkle a bit more. 
They do spread - a lot. (Finish up approx 2-3" x 2-3".)
Bake approx 20 minutes at 175oC. 
Watch carefully from about 15 minutes because they can turn quickly.
They need to be dark golden brown to be crispy.
Take out and leave to cool on tray.  When cold they will still be soft.
Place in tin with baking paper between layers and biscuits not touching as they will stick.
(I reuse the paper they were baked on - just cut to fit tin.)
Leave in fridge.  Perfect next day.
Last in fridge for ages ..... providing you don't eat them.   hehe

Really really easy.

[umpa]

 

[o0OSusieO0o]

Yum Morgan... cookies....yay!

[mouseissue]

Sounds delish, Morgan!

Tony

[o0OSusieO0o]

Made tacos again, but changed it up again too. This tasted just like we had at a restaurant once.

Restaurant Tacos
Serves 2

6 oz Leftover roast (mine was chuck roast in crock pot), shredded
1/4 cup diced fresh onion (3 net carbs)
2 tsp La Tapatia or other Hot Sauce (0.2 net carbs)
1/4 cup of La Victoria Salsa (4 net carbs)
Juice of half small lime (2.5 net carbs)
1 tbsp chopped cilantro (0.3 net carbs)
1 tbsp Mexican Seasoning
2 tbsp olive oil
2 low carb tortillas or lettuce leaves (I use Mission Carb balance 6 net carbs each, I'd only recommend this tortilla for those on maintenance)

Saute beef & onion in the oil until onion is translucent. Add hot sauce, mexican seasoning & salsa until well blended. Divide mix between 2 tortillas, top with cilantro.
Add carb count if adding cheese or more salsa or other ingredients. This would great on a taco salad too!

[umpa]

Susie great recipes! I wonder where Kim is?She usually all about these contests!

[Kim P]

Kim's here!!     I am loving seeing all these GREAT recipes to try!  Hmmmmmmm ~ gotta get on this 

[shawn116]

Me too  Haha  I haven't invented anything new lately though     I've been sticking to the simple life of meat and veggie.  Love all the new ideas though 

[Kim P]

STUFFED STRAWBERRIES

Always a fun finger food for me to take to Pokeeno night with the ladies

Strawberries
8 oz softened cream cheese
A squirt of good vanilla
A few drops of Fat to Skinny Sweetner - sweeten to taste (I don't like things super sweet)
Chopped and Toasted Walnuts (or any nut ~ I sauté in a frying pan with a touch of butter and touch of salt ~ let cool

Mix together the cream cheese, vanilla and sweetener.  Add more sweetener to taste.  Cut the green top off the strawberries and a tiny bit off the bottom so that they will sit flat on a platter.   Whip together the cream cheese, vanilla and sweetener.  Carefully scoop out the very center of the berry and fill with cream cheese mixture (I use piping tool so it's pretty on the top).  Sprinkle with the toasted nuts ~ YUM and PRETTY!

[Kim P]

CURRY CHICKEN

This is one of my favorites!  I make it all the time and in bulk so that I can portion it out and freeze it for quick dinners.  Really good with Cauli Rice or by itself with veggies.  Please note that I don't measure but you really can't mess this up.  Make as much or as little as you want at a time.   

12 Chicken Breasts
Water
Salt & Pepper
Butter ~ about 1/2 stick
1 Small Can of Sliced Mushrooms
Sliced Almonds ~ about 1/2 cup (I like them toasted but you don't have to do that)
Curry Powder ~ about 1 teaspoon if you want it mild
Grated Sharp Cheddar Cheese ~ 1 1/2 - 2 cups
Lemon Juice ~ fresh or bottled and about 1 tablespoon
Mayonnaise ~ the real thing ~ about a cup
Broth from the Chicken after it finishes baking ~ About 1/2 cup - 1 cup

Place the chicken in a large baking dish, sprinkle with salt & pepper, dot generously with butter and add water up to almost the top of the chicken.  Cover with foil ~ Bake in 350 degree oven for about 1 1/2 hours.  Check it to make sure it is very tender ~ if not bake a little longer until it is.  Pour off the broth (you can save for another use if you want ~ keep out 1 cup for the sauce)
Make your sauce by mixing and heating ALL the rest of the ingredients EXCEPT the almonds and the mushrooms. When you add the chicken broth start with 1/2 cup and keep adding until it looks like a nice consistency (not too thick and not too thin). Place chicken in baking dish and sprinkle the mushrooms and almonds over top of it.  Pour the sauce on top.  Bake for about 30 mins @ 350. 

It might look hard or time consuming but it truly is VERY quick and easy.  Except for the long baking time for the chicken 

[Kim P]

Hot Bruschetta Dip

I just made this to take to a party tonight ~ Eat with your favorite low carb cracker.  I am baking some now made with almond flour and sesame seeds.  Double or triple recipe as needed.......

1 pkg cream cheese
2 Tablespoons Dried Basil
A dash of garlic powder - to taste
2 cups of a mild cheese - like mozzarella/provolone/Monterey jack
splash of heavy cream
fresh chopped tomatoes

Melt and mix everything together stovetop and pour into a pretty greased baking dish.  Top with some more shredded cheese if you want to.  Bake 20-30 mins, top with fresh chopped tomatoes and serve immediately.

[Kim P]

Swiss Basil Soup

My mother used to make a version that had macaroni noodles and potatoes in it.  This is my low carb version that I love!  The swiss cheese melts and sticks to the veggies in the soup.  YOU WILL LOVE this!!!!!

1/4 cup Olive Oil
3 1/2 oz dried basil
4 pieces of garlic  ~ grated

4 cups fresh cauliflower  florets (can use frozen)
1 small can green beans
1 large can tomatoes ~ cut up
1 medium onion ~ chopped
3/4 pound swiss cheese ~ shredded

THE NIGHT BEFORE YOU MAKE THE SOUP:  Combine the olive oil, basil and garlic and let it set.  To make the soup.  Put everything except the basil mixture and the cheese into a soup pot.  Cover with water (I like mine with a lot of liquid).  Cook until the cauliflower and onion is tender.  Add the basil mixture and the cheese and heat until the cheese melts. OH MY GOODNESS GOOD!!!!!

[Kim P]

Wilted Salad

My family has been making this for as long as I can remember.  Naturally low in carbs so I didn't even have to tweak the recipe!  Wonderful with any meat entrée! 

LARGE head of Bib Lettuce ~ torn into pieces
LARGE head of Red Leaf Lettuce ~ torn into pieces
1 bunch of green onions (chopped) or red onion (slivered) - (use green to keep carbs lowest but my favorite is the red)
8 or more slices of bacon - cooked crisp and chopped
Fresh sliced mushrooms
Vinegar ~ I like red wine vinegar or apple cider vinegar in this
Water

Put all the veggies and chopped bacon into a bowl.  Take the drippings of the bacon and put in skillet.  Add 1/2 cup vinegar and 2/3 cup water.  Heat and then add salt, pepper and garlic powder (to taste). When it comes to a boil pour it over the lettuce mixture and toss.  YUM!!