Here’s another Chinese “Take Out Remake”. You might remember my last remake post, General Tso’s Chicken (https://simple2something.wordpress.com/2013/09/18/take-out-remake-general-tsos-chicken/). That is my husband’s favorite Chinese take out dish, and this one is mine. Usually Sweet & Sour Chicken is battered and fried, but I’ve taken a healthier spin on the dish and made it super simple by making everything in one pan. Easy, delicious and less dishes to clean! Yay!
Everyone loves chocolate chip cookies, right? I don’t know anyone who doesn’t….they are my husband’s favorite cookie and after trying many recipes, this is the one that has his stamp of approval. I’ve been baking these for years and after my most recent batch, I realized that I haven’t shared my recipe here. The recipe is super easy, I use my mixer so prep is a breeze and they are pretty fool proof, and even taste ok burned…..yes I have burned more than one batch in my day. These cookies are super soft because of my secret ingredient, they are slightly chewy which is a must for chocolate chip cookies and they are loaded with chocolate chips, also a must because they are chocolate chip cookies after all! Without further adieu, here’s the recipe……
I urge you to try these mock mashed potatoes…..cauliflower is a great substitute for potatoes in a low carb diet. This recipe is super simple, 5 major ingredients and minimal time or effort is needed. I think you will be pleasantly surprised, and my low carb followers, I’m sure will be adding this to their recipe repertoire! This dish looks, smells and tastes like potatoes but without all the carbs! I dare you to serve this to someone and see if they can tell that it isn’t potatoes!
Well that title is a mouthful…..couldn’t think of any other way to word it. I wanted everyone to know about all the deliciousness in this recipe from just reading the title. A mouthful of goodness is what you will enjoy when eating this chicken. Low carb but packed with flavor. You can make it as spicy as you would like. The recipe below is for a mild heat, increase or decrease to your liking.
I can’t believe I haven’t shared this recipe before. It’s a staple in our home! Super simple, delicious & easy on the budget. My aunt brought us this dish when I was pregnant with my daughter, and on bed rest. My husband, son and I all loved it and when I asked her for the recipe I wasn’t surprised by her answer…..”Pinterest”.
Served with a green salad and some oven roasted potatoes, you have a meal sure to please even the pickiest of eaters.
I couldn’t resist sharing this accidental recipe I made today…..it’s accidental because I had intended on using these ingredients for a recipe I saw on Pinterest, kabobs with sausage, shrimp, corn & potatoes, but my meal plan for tonight wasn’t defrosted so I improvised with these ready to go ingredients. The result is a super easy & delicious shrimp & sausage bake…..a nod to a good ole southern shrimp boil. Tons of flavor with minimal effort!
The inspiration from this recipe comes from Pinterest…..I saw a pin with spaghetti squash in a slow cooker with sauce and thought I’d give it a try. My first attempt was good enough to try the recipe again, but per hubby’s request I’ve added MEAT! Meatballs to be exact, just three simple ingredients if you’re lucky like me and can find freshly made Italian meatballs at your grocery store (frozen would work too) or make it a little more complicated and make your own, whichever route you go, this is a very satisfying dinner that cooks itself all thanks to my best friend in the kitchen, the slow cooker! Oh and it’s LOW CARB, but if you aren’t watching your carbs and just want a lighter “spaghetti” dinner, then give this a try, pair it with a green salad and maybe even some garlic cheese bread and dinner is done! How simple is that?!
**NEW RECIPES ARE POSTED AT THE BOTTOM OF THIS POST**
If you try any recipe from this blog, TRY THIS ONE!!!! I was drinking 20+ grams of carbs a day in 4 tablespoons of store bought coffee creamer until I started making my own. This recipe is adaptable for many different flavors and as I try different flavor options, I will post the recipes here.
I’m not even going to go into the ingredients in store bought creamer, but if you’ve ever read them, I bet you can’t pronounce some of them. Plus they are loaded with sugar and made with milk. That equals CARBS! Here’s the back of the creamer that was in my fridge.
My recipe uses unsweetened almond milk which has less than 1 gram of carbs per cup and vanilla almond milk which has 16 grams of carbs per cup! Plus it’s free of dairy, soy, gluten, lactose, cholesterol, eggs, casein & MSG. No artificial flavors, colors or high fructose corn syrup.
I do add 1/2 cup of sweetened condensed milk to thicken the creamer and add sweetness, but this could be optional if you are trying to avoid dairy. Instead of the sweetened condensed milk, you could add more honey for sweetness, but your creamer will be a thinner consistency.
My first batch is Cinnamon Vanilla.
What you need;
2 cups unsweetened almond milk
2 cups vanilla almond milk
1/4 cup honey (use a good local or organic honey)
1/2 cup sweetened condensed milk
2 tsp pure vanilla extract
1/2 tbls cinnamon
How to make;
Pour almond milk into a saucepan and heat to a low simmer. Whisk in the honey and condensed milk. Turn off the heat and whisk in the cinnamon and vanilla. Remove the pan from the stove to cool. Once cooled pour into a reusable airtight container. This should last 7-10 days refrigerated.
Tips: I like my creamer sweet, if you don’t like it very sweet then start with 2-3 tbls of honey and taste it along the way. Possibly omit the honey and use the vanilla and cinnamon as the only flavoring. Omit the condensed milk if you are wanting dairy free, but remember that is a contributing factor to the sweetness and thickness. I urge you to experiment with different flavors and experiment with the ingredients you use and how much you use.
Here’s the carb breakdown;
2 tsp pure vanilla extract = 1 gram of carbs
1/2 tbls cinnamon = 3 grams of carbs
2 cups of unsweetened almond milk has less than 1 gram of carbs per cup. I valued each cup at 0.5 grams of carbs for a total of = 1 grams of carbs
2 cups of vanilla almond milk = 16 grams of carbs per cup x 2 cups = 32 grams of carbs
1/4 cup of honey = 68 grams of carbs
1/2 cup sweetened condensed milk = 88 grams of carbs
The whole batch of 4.5 cups = 193 grams of carbs. There are 72 tablespoons in 4.5 cups, that means that 193/72 = 2.68 grams of carbs per tablespoon of creamer!
If those numbers don’t convince you to try this recipe, I don’t know what will! It’s even more satisfying knowing that I know what ingredients are in my coffee creamer and it’s SUPER EASY TO MAKE!
Oh, and did I mention this is low fat and low calorie too?!
This creamer is sweet enough where I don’t need to add any sugar or sweetener! I use about 4 tbls of this creamer which is 10.72 grams of carbs!
Compared to my previous method with store bought creamer which was 5 grams of carbs per tablespoon for a total of 20 grams of carbs.
I’ve cut my carb intake from creamer IN HALF! I also know exactly what ingredients are in my creamer, too!
Check back often for new flavor combinations!
Yes, you read that right…..this is a recipe for low carb fried zucchini. It has all the crispy goodness and flavor of traditional fried zucchini, but a fraction of the carbs thanks to a coating of parmesan cheese & pork rinds. You will see pork rinds as breading in many of my low carb recipes because pork rinds have ZERO carbs and the original flavor is very versatile to use in many dishes. Last time you saw them in my Low Carb Peanut Butter Balls and you’ll see them again in many more of my recipes. Grab a few bags for your pantry, they are a nice substitute with dips instead of using chips as well as a great breading!
What you need;
About 3 cups of whole pork rinds, original flavor
1/2 cup parmesan cheese
2 medium zucchini
How to make;
First you want to pre-heat your vegetable oil so it’s ready for frying when you are. I use a skillet with deep sides for frying with about an inch of oil in the pan. While the oil is heating, crush the pork rinds until they are about the size of panko bread crumbs. I put mine in a plastic zip top bag and crush with a rolling pin. In a dish with sides, mix your crushed pork rinds with the parmesan cheese and set aside. Whisk the egg with a little water in a separate bowl and set aside. Cut your zucchini into disks about 1/2 an inch thick. Once everything is prepared, set up an assembly line with your zucchini slices, egg mixture and pork rind crumbs. Dip a piece of zucchini in the egg mixture and coat both sides, then dip the piece of zucchini in the pork rinds and coat both sides and then carefully put the zucchini in the oil. Fry on each side for 2-3 mintues or until golden brown. Repeat each step until all pieces are coated and fried. I fry in batches so the pan doesn’t get overcrowded. Drain on a plate lined with paper towels and sprinkle with salt.
Enjoy as a snack or accompaniment to any meal!
This recipe for Roasted Broccoli & Cheddar Soup hits the spot on a cold day! Although I don’t know the exact carb count, I am considering this to be “lower carb”. By roasting the broccoli and infusing the flavor of bacon throughout the soup it adds tons of flavor without adding too many carbs. I would say this recipe rivals Panera’s Broccoli Cheddar Soup. Their 13 oz portion has 23 grams of carbs, I would like to say this recipe would be less than that for the same portion, but I didn’t calculate all the totals so if you are really strict on your carbs you might want to take that into consideration and make substitutes where necessary. Here’s the recipe……
What you need;
- 4 slices of bacon
- 1 cup of diced yellow onion
- 1 tsp minced garlic
- 1 large head of broccoli
- 1 tbls olive oil
- 32 oz chicken broth
- 3 oz of Velveeta cheese, diced into cubes
- 1 1/2 cups shredded cheddar cheese
- 1 cup 2% milk
- Salt & Pepper
How to make;
Preheat your oven to 400. Wash and dry the head of broccoli. Remove the florets and toss them with the olive oil and salt and pepper. Lay the broccoli out on a sheet pan and bake for 20-25 minutes until lightly browned and soft. While the broccoli is cooking start the bacon in the soup pot you are planning to use. Once the bacon in crisp remove it from the pan and drain off all but about a tablespoon of the bacon grease. Saute the diced onion and garlic in the bacon grease until translucent. Add in the chicken broth and milk, bring to a simmer. Stir in the Velveeta cheese until melted. Stir in the shredded cheddar cheese until melted. If you like your soup chunky then put the broccoli right into the soup pot when it comes out of the oven, if you like smaller pieces then dice up or pulse the broccoli in your food processor before you add it to the soup. Once everything is added, taste for salt and pepper and add as necessary. Simmer the soup for 15-20 minutes and serve warm. I topped mine with the crispy bacon and more cheese for dinner last night. For lunch today I used french fried onions. I must say the soup is even better the second day! I hope you enjoy!