Recipes - Page 4 of 13 - Taste and Review

Slow Cooker Orange Stir Fry

November 29, 2018/0 Comments/in Dinner /by Cherie DeBrule

Print

Slow Cooker Orange Stir Fry

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

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 3 hours
Total Time: 195 minutes

Print Recipe

Ingredients

Scale

16 Oz package broccoli stir fry blend (broccoli, carrots, onion, red peppers, celery, water chestnuts & mushrooms)

2 tablespoons tapioca flour

1 pound skinless, boneless chicken breast halves, cut into 1– inch pieces

¾ cup chicken broth

½ cup low-sugar orange marmalade

2 tablespoons teriyaki sauce

2 tablespoons coconut aminos

1 tablespoon swerve brown sugar replacement

1 teaspoon dry mustard

½ teaspoon ground ginger

Cook Mode Prevent your screen from going dark

Instructions

In a 3 ½ or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca flour over the vegetables and stir. Place the chicken pieces on top of the vegetable mixture.

To make the orange sauce combine in a small bowl, chicken broth, low-sugar orange marmalade, teriyaki sauce, coconut aminos, swerve brown sugar replacement, dry mustard, and ginger. Use a fork and stir it till it is well combined. Pour sauce over chicken pieces.

Cover and cook on low heat for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.

Notes

Garnish with cashews, green onions, and orange slices if desired.

Nutrition

Serving Size: 4
Calories: 368
Sugar: 17g
Sodium: 573mg
Fat: 4.6g
Saturated Fat: 1.6g
Carbohydrates: 47.8g
Fiber: 3.1g
Protein: 28.3g

Thanksgiving Leftover Egg Rolls

November 27, 2018/1 Comment/in Appetizers, Snack, Thanksgiving /by Cherie DeBrule

Print

Thanksgiving Leftover Egg Rolls

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

Author: Bryon | Taste & Review
Prep Time: 30 min
Cook Time: 15 Min
Total Time: 45 min

Print Recipe

Ingredients

Scale

Thanksgiving Leftover Egg Rolls Ingredients:

1 cup green bean casserole

1 cup stuffing

1 cup turkey, chopped

18 Oz egg roll wrappers

2 tablespoons all-purpose flour

2 tablespoon water

1 quart peanut oil for frying

Cranberry Dipping Sauce Ingredients:

1/2 cup mayonnaise

½ cup cranberry sauce

Cook Mode Prevent your screen from going dark

Instructions

Make Thanksgiving Leftover Egg Rolls:

Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.

Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.

After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cranberry dipping sauce.

Make Cranberry Dipping Sauce:

In a small bowl whisk the mayonnaise and cranberry sauce until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!

Nutrition

Serving Size: 20
Calories: 316
Sugar: 1.2g
Sodium: 276mg
Fat: 25.1g
Saturated Fat: Fat 4.3g
Carbohydrates: 18.1g
Fiber: 0.7g
Protein: 5.3g

Cauliflower Bacon Ranch Salad

October 30, 2018/0 Comments/in Salad, Side Dish /by Cherie DeBrule

Print

Cauliflower Bacon Ranch Salad

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

Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

Print Recipe

Ingredients

Scale

SALAD

¾ head of cauliflower
1/4 head broccoli
1 bunch green onions, diced
2 (2.8 oz.) packages real bacon recipe pieces
Colby jack cheese, cubed
1 1/2 cup cashew halves

Creamy Dressing

1 1/2 cup sour cream
1 1/2 cup mayonnaise
1 seasoning packet dry ranch dressing mix

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
Add the real bacon pieces and cashew halves.
Stir with a large spoon to combine all ingredients.

Notes

If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

Serving Size: 8
Calories: 588
Sugar: 5
Sodium: 523
Fat: 56
Saturated Fat: 13
Unsaturated Fat: 40
Trans Fat: 0
Carbohydrates: 15
Protein: 10
Cholesterol: 48

Low Carb Chicken Kiev

October 26, 2018/0 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

Print

Low Carb Chicken Kiev

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

Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 50

Print Recipe

Ingredients

Scale

6 large (8-oz) boneless skinless chicken breasts
Avocado oil for frying

Herb Butter filling

9 tablespoon butter, room temperature
6 garlic cloves, minced
1 tablespoon fresh chives, minced
1 tablespoon tarragon
1 tablespoon fresh parsley, plus more for garnish
1/2 teaspoon salt

Breading

3/4 cup almond flour
3/4 cup coconut flour
3.25 oz pork rinds, crumbled
2 eggs

Cook Mode Prevent your screen from going dark

Instructions

Prepare The Herb Garlic Butter Filling

In a small bowl mix together with a fork the butter, minced cloves, mined chives, tarragon, fresh parsley, and salt. Cover and put in freezer for 30 minutes.

Prepare The Chicken

Flatten each chicken breast using plastic wrap on top of each breast. Take a meat mallet and pound it till all the pieces are of the same even thickness. Make sure it is going to be thin enough so later on when you add a filling to it you will be able to wrap it. When the butter has chilled for half hour take it out. Take out plastic wrap and place the pounded chicken breast on it. Then use a tablespoon to scoop out the herb garlic butter filling and place in the middle of the chicken. Use more or less needed depending on each size of the chicken breast. Fold all the chicken to the center. Then take the plastic wrap gather it and cover it. Make sure it is nice and tight. Twist the plastic wrap at the top. It will look like a giant teardrop. Then repeat this pattern till all the chicken is done. Place on a plate and put in the freezer for 40 minutes. Chicken will cold but not frozen. You can prepare the breading while it is in the freezer.

Bread The Chicken Kiev

After the chicken has been in the freezer for 40 minutes take it out. Take a small bowl and 2 medium size bowls out. Place the 2 eggs in the small bowl and beat the eggs. In a medium size bowl add the almond flour and coconut flour. Use a fork and mix the flours till well combined. In another medium size bowl add the crushed pork rinds.
Dip chicken in almond and coconut flour mixture first. Then dip in the beaten eggs followed by dipping it into the crushed pork rinds. Place all the breaded chicken on a plate. Freeze for 15 min before frying.

Cook The Chicken Kiev

Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used avocado oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt. You can also preheat the oven at this time to 400º F and line a baking sheet with parchment paper.
When the deep fryer is up to temperature and the chicken has been chilled for 15 minutes you can now fry it about 1-2 minutes or until lightly golden. Take the chicken out and place on the lined baking sheet. Repeat this till all the chicken has been deep fried.
Put the chicken in the oven and cook for 15 minutes or until golden brown. Let it cool for 5 minutes before serving. Sprinkle fresh parsley on top for garnish.

Notes

This recipe is time consuming but worth the effort! Great for a date night of cooking together on the weekend.

Nutrition

Serving Size: 6
Calories: 489
Sugar: 0
Sodium: 263
Fat: 36
Saturated Fat: 14
Unsaturated Fat: 19
Trans Fat: 1
Carbohydrates: 22
Protein: 22
Cholesterol: 153

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

Print

Low Carb Buffalo Chicken Meatballs

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

Author: Cherie | Taste & Review
Prep Time: 30
Cook Time: 15
Total Time: 45

Print Recipe

Ingredients

Scale

Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

Low Carb Loaded Cauliflower Casserole

October 3, 2018/0 Comments/in Hotdish, Low Carb, Side Dish /by Cherie DeBrule

Print

Low Carb Loaded Cauliflower Casserole

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

Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 40
Total Time: 55

Print Recipe

Ingredients

Scale

For The Cauliflower Casserole

1 large head cauliflower, cut into florets
2 tablespoon butter
1 cup heavy cream
2 oz. cream cheese
1 cup Top The Tator sour cream
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon himalayan salt
½ teaspoon pepper

Casserole Toppings

½ cup shredded sharp cheddar cheese
1 (3 oz bag) real bacon bits
1/4 cup chopped green onions
1 tablespoon parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375ºF.
Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
Mash until it is smooth like mashed potatoes.
Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
Bake in the oven for 20 minutes or until cheese is melted.
Serve immediately and enjoy!

Nutrition

Serving Size: 6
Calories: 498
Sugar: 4
Sodium: 743
Fat: 43
Saturated Fat: 24
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Protein: 17
Cholesterol: 125

Low Carb Raspberry Swirled Cheesecakes

October 1, 2018/0 Comments/in Desserts, Low Carb /by Cherie DeBrule

Print

Low Carb Raspberry Swirled Cheesecakes

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

Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

Print Recipe

Ingredients

Scale

Crust Layer

1 1/2 cups bob’s red Mill superfine natural almond flour from whole almonds
6 tablespoons butter ( 1 stick)
1/2 teaspoon cinnamon
1/2 tablespoon Swerve granular sugar

Cheesecake Layer

3 (8 oz) cream cheese, room temperature
3 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon juice
1/4 teaspoon Himalayan salt
3/4 cup Swerve granular sugar
3/4 cup sugar-free red raspberry preserves
48 fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

To Make The Crust Layer

Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
48 cheesecakes.
Melt the one stick of butter in a microwave bowl till it is completed melted.
Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
Use a fork and stir till well combined.
Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
Place one raspberry on each cheesecake to decorate before serving.

Nutrition

Serving Size: 48
Calories: 113
Sugar: 6
Sodium: 64
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 10
Protein: 2
Cholesterol: 31

Low Carb Pumpkin Cream Pie Cookies

September 17, 2018/2 Comments/in Cookie, Desserts, Low Carb /by Cherie DeBrule

Print

Low Carb Pumpkin Cream Pie Cookies

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

Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 15
Total Time: 180

Print Recipe

Ingredients

Scale

For The Cookie

1/2 cup butter (1 stick), softened
2/3 cup Splenda brown sugar blend
1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
2 Large eggs
1 cup Libby 100% pure pumpkin
1 1/2 cup almond flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove

For The Cream Filling

1/2 cup butter (1 stick), softened
1 (8 oz) cream cheese, softened
1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup Smucker’s sundae syrup sugar free caramel

Cook Mode Prevent your screen from going dark

Instructions

For The Pumpkin Cookies

Preheat your oven to 350ºF.
Line 3 baking trays with parchment paper
Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
Bake the cookies for 12-15 minutes.
Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

Serving Size: 18
Calories: 302
Sugar: 26
Sodium: 185
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 34
Protein: 3
Cholesterol: 62

Keto Sausage Stuffed Mushrooms

September 12, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

Print

Keto Sausage Stuffed Mushrooms

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

Author: Bryon | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

Print Recipe

Ingredients

Scale

3 x 8 Oz package (24 count) large fresh baby bella
(Crimini) mushrooms, stems removed
1 package (2.5 Oz) Real bacon bits
1 (8 Oz) package cream cheese chive & onion, softened
1 (16 Oz) pork sausage
1 package (8 Oz) mozzarella cheese
1 teaspoon parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350ºF. Line baking sheet with parchment paper.
Clean all the mushrooms with a damp paper towel.
Remove stems and hollow out each mushroom.
Heat frying pan over medium heat. Fry the sausage and crumbled it till it is browned and cooked through, about 5 minutes. Drain and discard the grease.
Turn the heat off the stove and add the package cream cheese chive & onion and real bacon bits. Stir till the cream cheese is melted and the mixture is well combined.
Use a small spoon and carefully stuff each mushroom with cream cheese chive & onion sausage mixture. Place all the stuffed mushrooms on the lined baking sheet.
Slice mozzarella cheese and place on top of each mushroom. Sprinkle parsley on top of each mushroom.
Bake the stuffed mushrooms for 20-25 minutes or until golden brown.

Nutrition

Serving Size: 24
Calories: 130
Sugar: 0
Sodium: 239
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 7
Protein: 8
Cholesterol: 21

Keto Flourless Peanut Butter Cookies With Chocolate Chips

August 16, 2018/1 Comment/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

Print

Keto Flourless Peanut Butter Cookies With Chocolate Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 12
Total Time: 27

Print Recipe

Ingredients

Scale

16.3 oz (1 jar) natural peanut butter
1 cup Truvia baking blend sugar
2 eggs
1 cup Lily’s dark chocolate chip

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350ºF.
Line 2 baking trays with parchment paper.
In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.

Nutrition

Serving Size: 24
Calories: 209
Sugar: 14
Sodium: 101
Fat: 14
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 18
Protein: 6
Cholesterol: 16

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

SALAD

Creamy Dressing

Instructions

Notes

Nutrition

Ingredients

Herb Butter filling

Breading

Instructions

Prepare The Herb Garlic Butter Filling

Prepare The Chicken

Bread The Chicken Kiev

Cook The Chicken Kiev

Notes

Nutrition

Ingredients

Buffalo Chicken Meatballs

Garnish & Toppings

Instructions

Notes

Nutrition

Ingredients

For The Cauliflower Casserole

Casserole Toppings

Instructions

Nutrition

Ingredients

Crust Layer

Cheesecake Layer

Instructions

To Make The Crust Layer

To Make The Cheescake Layer

Nutrition

Ingredients

For The Cookie

For The Cream Filling

Instructions

For The Pumpkin Cookies

For The Cream Filling

To Assemble The Cookies

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Pages

Categories

Archive