Category Archives: Food

General Tso’s Sauce {Low Carb}

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Many years ago, when I was still living at home, my parents fell in love with a Chinese restaurant in our town. We ate there all the time. We also ate there every Christmas Eve after our church service. So, every Christmas I want Chinese food. I never have it, but I always crave it.

Right after Christmas I decided I was going to try to make my own General Tso’s sauce. I was pleased with the results and have made it twice now. It is very easy and quick to make.

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Low Carb General Tso’s Sauce

2 Tbs. oil

6 Tbs. Rice vinegar

6 Tbs. soy sauce

1/2 cup water

5 Tbs. Splenda

1 tsp. xanthan gum

3 tsp. red chili paste

3 tsp. chili garlic sauce

Put all the ingredients into a small sauce pan. Stir. Cook on medium heat. Bring to a boil. Stir constantly until the mixture is thickened. Remove from heat.

 

I make this in a small sauce pan while I have my chicken in a wok on another burner. Once the chicken is done, I move it onto a cookie sheet and finish the vegetables in the wok. I let everyone decide how much sauce they want. More for me because I like the heat and less for Olivia since she doesn’t.

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I hope you enjoy this if you try it!

 

 

Creamy Orange No Bake Dessert {Low Carb}

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I know it’s been a little while since I’ve posted a recipe. I’ve been cooking a lot of standbys lately and haven’t had enough time to try out new recipes.  I decided it was time to try to whip up something new and yummy. I have been wanting orange marmalade but couldn’t figure out what in the world to eat it on. I thought and thought and decided it was going to have to go in something instead.

Here is the recipe for this little sweet treat. It is similar to a cheesecake but has a more custard like mouth feel to it.

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4 oz. softened butter

4 oz. full fat cream cheese

2 Tablespoons  heavy whipping cream

1 tsp. orange extract

3 Tbs. no sugar orange marmalade

5 packets of sweetener

All these ingredients go into the blender. Blend well. Put into small bowls or cups. Refrigerate. Serve cold with a little bit of whipped cream on top. Yum!

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Please, let me know if you try it.

Snowglobe Cupcakes

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Back at Thanksgiving, my mother-in-law told me about these cupcakes she’d seen on Pinterest. She said they looked like snowglobes and were entirely edible. We’d made gelatin bubbles for my son’s birthday so I already knew how to make the globes. I thought these would make great desserts for our Christmas Eve gathering.

We started the process, two days before. I had one of my daughters make the globe part. She’s a master with gelatin, so the process went really smoothly. I bought jelly candy lollipops for the inside of the snowglobe. Christmas Eve morning, I made the cupcakes. Later in the day we decorated and assembled the cupcakes.017015.JPG022

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They were almost too cute to eat!

A Chicken Recipe {low carb}

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This is one of my go-to recipes. I love that it can all be thrown into my Dutch oven and slow cooked most of the day.

It is low carb and delicious!

Hot and Spicy Ranch Chicken

2 to 3 lbs. chicken breasts

1 container Philadelphia jalapeño cream cheese

1 packet of dry ranch seasoning

1/2 cup full fat, no carb, ranch dressing

Put in all on the Dutch oven. Bake at 200 degrees until done (about 4 hours). Shred and add 2 cups of pepper jack or haberno pepper cheese.

Stir until melted and well combined.

Enjoy!

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Peanut butter chocolate cookies {Low Carb}

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Since it’s basically baking season, I thought I’d give you all a little cookie recipe. It has more of a hint of peanut butter than really tasting like a peanut butter cookie. It is a sugar free low carb cookie.

2 cups almond flour

2/3 cup peanut butter powder

1 cup Splenda

2/3 cup Torani sugar free brown sugar cinnamon syrup

1 tsp. Baking soda

1 tsp. Salt

1 Tbl. Vanilla extract

1 egg

1 stick of melted butter

1/2 bar of unsweetened chocolate melted

Mix all ingredients together. Put on a greased or parchment paper covered cookie sheet. Bake about 8 minutes at 350 degrees.

I hope you enjoy these little treats!

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Keto Peppermint Patties {Low Carb}

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Peppermint during Christmas time is practically required. I used to love candy canes and the peppermint bark that came around every Christmas. Now, that I’m low carb I make my own peppermint treats.

This could probably also be used as a fat bomb for those that do the keto diet, especially is you left off the chocolate.

Low Carb Peppermint Patties

1/2 cup coconut oil

1/4 cup Splenda

2 tsp. peppermint extract

1/2 of a whole bar of unsweetened chocolate (no sugar at all)

2 Tbl. Spenda

1 tsp. vanilla

Start by adding the coconut oil, 1/4 cup Splenda, and the peppermint extract together in a bowl. Stir until it is as smooth as possible. Set aside. In a microwave safe bowl, put chocolate. Melt. Add to melted chocolate 2 Tbl. of Splenda and vanilla in a bowl.

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In 3 to 4 cupcake liners, put the coconut mixture. Then place the chocolate mixture on top. (Mine got pretty thick so I rolled it between my hands and place the circle on top, but yours may be more pourable. Either way, the taste is not affected. ) Place in the refrigerator until solid and cold.

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Enjoy!

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Spicy Broccoli Casserole{Low Carb}

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My sweet husband loves broccoli rice casserole. It’s one of the dishes he looks most forward to eating for Thanksgiving and Christmas. Going low carb means finding an alternative to that rice filled dish.

I came up with a recipe this Thanksgiving and it received rave reviews from both carb eaters and low carbers. We also have diabetics on both sides of our family, so it felt good to give them a dish that wouldn’t contribute to raising their sugar levels very much, if at all.

LOVED IN THE SOUTH’S SPICY BROCCOLI CHEESE CASSEROLE

2 large broccoli crowns

1 container of Philadelphia jalapeno cream cheese

1 can jalapenos

2 small blocks of habenero cheese (cut into small pieces)

1 cup shredded cheddar cheese

1/2 cup full fat sour cream

Steam the broccoli. In a bowl, add broccoli, cream cheese, habenero cheese, sour cream, jalapenos (I drained mine and only used the juice). Gently mix until everything is well incorporated. Pour into a greased baking dish. Put shredded cheddar cheese on top. Bake at 350 degrees for 15-20 minutes until bubbly. Serve hot.

I would love to hear if you try it. I hope you enjoy it as much as our families did.

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Corn Casserole {Thanksgiving recipe}

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049For most people who celebrate Thanksgiving, there are foods that make Thanksgiving… Thanksgiving and not just another day with another meal.

Where we live most everyone will have turkey, ham, dressing, and gravy. For dessert there will most certainly be a pumpkin pie and a pecan pie. Of course, there will be way more food than just these items, but what they are will vary by family.

In my family there will be corn casserole, deviled eggs, green bean something, scalloped potatoes, some broccoli dish, a sweet potato item, and too many pies to mention.

I asked my youngest daughter what was her favorite part of Thanksgiving and she said it was the corn casserole. So, I thought I’d share it with y’all.

This is not low carb of course, but it is delicious.

CORN CASSEROLE:   Paula Deen’s Corn Casserole Recipe

Now, the only difference between Mrs. Deen’s recipe and mine is that we don’t put cheese on ours.

Ingredients

  • 1 (15 1/4 oz) can whole kernel corn, drained
  • 1 (14 3/4 oz) can cream-style corn
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 (8 oz) package corn muffin mix

Mix all the ingredients together in a bowl. Preheat your oven to 350 degrees. Spray an oven safe dish with cooking spray and pour it all in. Bake about 45 minutes or until browned on the top.

This is super easy and fast to put together and it is always a hit!

Thank you Paula Deen for sharing this recipe with the world. It’s a family tradition and a truly delicious dish.

As always, I’d love to hear from you. Did you try it? What foods are your family eating this year? What makes Thanksgiving Thanksgiving at your house?

Low Carb Key Lime Cheesecake

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This is my favorite low carb dessert.

If I could only have one dessert the rest of my life, it would be Key Lime Pie. I love the tart, slightly sweet flavor. So, since sweetened condensed milk and graham crackers are off the table, I came up with this little recipe which fills my need for Key Lime just right.

 

LOW CARB KEY LIME CHEESECAKE

 

1 block full fat cream cheese

1 to 1 1/2 cup Splenda (depending on how you want your sweet to tart ratio)

1/4 cup Key lime juice

1 egg

1 to 2 tsp. Key lime extract

( I’ve only found Key lime extract at Whole Foods and Amazon, but you might have more luck)

Mix it all in the blender. Pour into a glass baking dish that has been sprayed with Pam and bake at 350 degrees until it browns a little and it begins to crack. Let it cool. Place in refrigerator until it is cold. Serve with whipped cream. Enjoy!!

If you try it, I’d love to hear about it!!

 

 

Craziest “French Toast” Ever

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I shared my recipe for low carb cookies and a cheesecake last week. Today, I have a breakfast recipe for anybody low-carbing it out there.

Keto French Toast:

2 to 3 eggs

1 tsp. cinnamon

1 packet of sweetener

1 Tbl. butter or coconut oil for cooking

Mix eggs, sweetener, and cinnamon until well blended. In a hot skillet melt butter or coconut oil. Pour egg mixture into skillet. Cook both sides until done. Serve with sugar free syrup or any other topping (or not) you choose.

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