Archive for month: April, 2017

Low Carb Bacon Cheddar Broccoli Salad

Low Carb Bacon Cheddar Broccoli Salad

April 30, 2017/1 Comment/in Low Carb, Salad, Side Dish /by Cherie DeBrule

Low Carb Bacon Cheddar Broccoli Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie DeBrule

Description

Low Carb Bacon Cheddar Broccoli Salad

Ingredients

Scale

1. In a large bowl, mix the mayonnaise, vinegar, and splenda
2. Chop up the onion and broccoli florets
3. Add every thing else and stir

Cook Mode Prevent your screen from going dark

Instructions

3/4 cup mayonnaise
2 Tablespoons apple cider
3 Tablespoons of sugar substitute
6 Oz of French’s new flavor crispy fried onions caramelized
1/2 cup of roasted and salted sunflower pumpkin seed mix
1/2 cup of craisins
1/2 shredded cheddar cheese
2.8 ounces of ready to serve bacon recipe pieces
1/4 of purple onion chopped
3 cups of chopped broccoli florets

Low Carb Soft and Chewy Chocolate Chip Cookies

Low Carb Soft and Chewy Chocolate Chip Cookies

April 30, 2017/3 Comments/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

Low Carb Soft and Chewy Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie DeBrule

Ingredients

Scale

2 1/4 cup Almond flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup Splenda
1 cup packed Splenda brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups of sugar free chocolate

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition

Serving Size: 36
Calories: 156
Sugar: 17
Sodium: 89
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 22
Protein: 1
Cholesterol: 24

Spinach Hotdish

Spinach Hotdish

April 30, 2017/0 Comments/in Dinner, Hotdish /by Cherie DeBrule

Spinach Hotdish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Bryon Kunze

Ingredients

Scale

1 lb. of ground beef
1 package of sausage
2 cans of cream mushroom
2 packages of cream cheese (8 oz and softened)
2 boxes of frozen spinach thawed
1/2 onion chopped
1/2 package of shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Fry ground beef and sausage. Then drain the grease.
2. Mix everything except the mozzarella cheese in a 9 x 12 cake pan.
3. Bake at 350ºF for 25 to 30 minutes.
4. Cover with shredded mozzarella cheese for 5 minutes.

Stuffed Acorn Squash

Stuffed Acorn Squash

April 30, 2017/0 Comments/in Dinner, Side Dish, Thanksgiving, Vegan /by Cherie DeBrule

Stuffed Acorn Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie DeBrule

Description

Stuffed Acorn Squash

Ingredients

Scale

4 acorn squash, halved lengthwise; seeds and membrane removed
1 cup brown rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 bag of baby spinach chopped
1/2 cup pecans, coarsely chopped
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 teaspoon sea salt
2–1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
(Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

You can keep the seeds and bake them for later.