OH YES! This is a Wonderful quick, easy recipe and so tasty. With this Simple Bread, Bun recipe you can use for the Grilled Cheese or Hamburger or Even a Toasted Reuben YUMMM!
Here we go Hope you guys enjoy!
What you’ll Need
2 Tablespoons of Water
2 Tablespoons Coconut Flour
1/2 Teaspoon Baking Powder
Microwave safe dish, (I used a plastic rubber made sandwich container, worked really well!)
For your Grilled Sandwich
1 1/2 Tablespoons Butter (I used Unsalted, But you don’t have too)
Cheese, Bacon or anything you want to Grill.
Here’s What We Do
In a small mixing bowl add Eggs and Water then Whisk well.
When you mix the Eggs add other ingredients (Coconut powder and Baking Powder).
When Ingredients are mixed well with Whisk pour into your Microwave container.
Place into Microwave for approximately 2 minutes.
Next place cooling paper or board down and flip container upside down and flip hot bread onto paper or board to COOL.
(should come out really easy).
LET COOL until you can place hand ontop ! Then Slice in half.
Next ADD Butter to pan on Med high and melt slightly DO NOT BURN BUTTER before adding Bread.
Add Bread, Cheese and Bacon.
NOW LETS EAT!!
Hope you guys enjoy, Take care and have a GREAT Day.
I am Re-Blogging this Wonderful Recipe from FITTOSERVEGROUP this is the BEST Cake I have found. Please enjoy and Serve with Low Carb Topping just like a Pound Cake. ENJOY I know I did!!
Sometimes you just want something buttery rich and I was wanting a pound cake. Back when I used to bake with regular flours I made a mean cream cheese pound cake. I remember distinctly the day my brother- in- law, Paul almost ate that entire cake. Well, I wanted to create that same rich flavor but low carb of course. I wanted my cake and to be able to eat it too!
I am very pleased with the results of this recipe. Enjoy and skip the carbs!
1 ¼ c almond flour
¾ c of swerve or other sugar substitute
1 tsp baking powder
¼ tsp of salt
3 ½ oz cream cheese
4 tbs softened butter
1 tsp of vanilla
Preheat oven to 350 degrees
In a mixing bowl mix with an electric mixer on high beat the butter with the sugar substitute until well mixed then add the cream…
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One of the comfort foods I love to get when I’m at Olive Garden is Chicken Marsala. I decided to find a Low Carb way to enjoy one of my Favorites MY WAY low carb. This is a Simple Easy way to lean to re-love Chicken Marsala without all the Carbs the restaurants love to put in our food. If you love Chicken Marsala like I do, you’ll see this Easy fix is well worth a try.
In this recipe I did use a short cut sauce and I’ll explain why later, so we are not going to be making our Marsala sauce from scratch, well not exactly 🙂
What your going to need
Chicken Breast slightly pounded
1/2 Cup Crisco
2 Cups sliced Mushrooms ( I used Portabella)
2 Tablespoons of Butter for mushrooms
1 Tablespoon Olive Oil
1 Tablespoon of Butter for Zoodles
1/2 Tablespoon Garlic Powder (fresh Garlic 2 Cloves crushed well).
Salt and Pepper
First lets go ahead and get our chicken ready cover with plastic wrap and pound lightly. Then place your large pan on a Medium high burner and add Crisco and heat.
Salt and Pepper Chicken and Add to HEATED oil.
Brown both sides. Turn over chicken pieces, and Brown slightly on both sides about 4 minutes each side. Then Remove from the pan set aside for a min.
Add Butter to Pan and use to deglaze your Pan.
Once Butter is melted and still on Med. High Add your Sliced Mushrooms.Incorporate and stir into Butter.
OK…here is my shortcut, now I preach about Man Made foods and making everything from scratch all the time, but, every now and then we find a decent substitute. Living were I do getting to a Liquor store is 45 min. away. So I found a Low Carb alternative thats not to bad at all.
I found this product at Walmart, its inexpensive and the taste is almost spot on. But do add the extra mushrooms as shown above.
Okee Dokee, that said lets move on.
Next after mushrooms are slightly Saute, lets add our Short Cut Sauce. Then add Chicken.
Lets get our Noodles ready while that is Simmering.
I have a cool little device I got at the store, I think its called a Vagetti or Zoodle. If you don’t have one of these GET ONE, but in the meantime you can slice your Zucchini very then.
In a Small Sauce Pan add 1 Tablespoon of Butter and 1 tablespoon of olive Oil, Garlic,Salt & Pepper.
Lets Plate and Eat, You guys enjoy the fresh Flavors and Low Carb LOVE IT!!!
Living in the Southeast in the Summer is a Challenge, right now outside it is 95 degree heat index 105 and 82 percent humidity, in other words, if you go outside you will Melt. Not only do you break a sweat just going to your car, we have these lovely little bugs called Gnats, they Love to stick to your sweaty body and fly up your nose, really I don’t make this stuff up. What I am getting too, is the other day we had a Fabulous all day rainstorm, I decided with the Temp break I was going to take advantage and get a head start on the Fall.
Its Chili Time!
This is one of the best Chili recipes I have ran across, I actually had to tweek it for us Low Carbers, and it worked out Wonderful, my husband does not care for Chili but he actually ate 2 Bowls.
Here is what you will need:
You can use prepackaged Chili spice, just pay attention to the Sugars they are usually about 5. But here is a good mix if you want to do scratch.
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp ground pepper
Mix and set aside.
1 lb. Ground Beef (you can use Ground Turkey if you like)
1 Small sweet onion chopped well
2 Garlic Cloves chopped well
1 Cup Bell Pepper
1 Cup Sweet Peppers(yellows/Red/Orange)
1/4 Cup of Chopped Jalapenos (Optional, but really helps if you want it Spicy)
1 6oz. Can Tomatoe Paste
2 Cups Water
1/2 Cup beef broth (or 1/2 cup xtra water)
1 to 2 Cups Chopped Mushrooms (These guys take the place of our Missing Beans)
2 Tablespoons of Olive Oil
1 Big Pan
1 Medium Pan
Ok thats it!
First we need to get everything Chopped.
Now, Lets get our Protein started cooking, grap your pan and slap in that Protein and chop up with spatula and Salt and Pepper get cooking on a Medium high heat.
When Cooked, remove from heat drain grease. And Wipe pan gong to use this pan later.
In Medium pan, add Olive Oil and Heat on Med High. Then add all Copped ingredients except the Mushrooms we will add those in a bit.
Mix and Cook Ingredients for about 10 min. Not long just until they tender alittle.
Next get the big Pan you cooked your Protein in, turn burner to Med. high, add your tomato Paste, then 2 Cups of water, Season mixture. Mix all very well.
At this point you can add your Jalapenos, if you wish not to, that fine too 🙂 Salt and Pepper to taste.
After all ingredients are added, set your burner to Simmer, you may notice how THICK your Chili is, at this point we need to add our 1/2 Cup of beef broth (or Water) so that when we set our Chili to Simmer it will not burn. So add the extra liquid, mix into Chili well and Cover. Let Chili Simmer for 30 minutes or up to 1 hr. Checking and stirring occasionally. when Chili is done Remove from Burner and let sit for 15 minutes.
Now I’m one of those Folks that use too add tons of crackers to my Chili. Now as a LCHF Gal. I use my Cheddar Crisp Crackers. They are easy, just grap your parchment sprinkle cheddar or any flavor cheese you like and bake use Microwave or pan until Crispy.
NOW LETS EAT!!!!
Hope you guys enjoy! Take Care.
This has become a new FAVORITE of mine. My husband always made me Tuna Casserole, but now on Low Carb those Noodles are a No No. This recipe saved the day and now I make the Tuna Casserole and He loves mine 🙂 Easy Peasy guys you’ll love it!
What you will need
2 Cans of Tuna
2 Cans french Style Green Beans
2 Cups Shredded Cheese (I used Cheddar)
1 Cup chopped fresh mushrooms
1/2 Cup Celery
1/3 Cup finely chopped onion ( I used purple that s what I had on hand)
1/2 Cup Chicken Broth
3/4 Cup Heavy Cream
2 Tablespoons Butter
Salt and Pepper
PreHeat oven to 350 degree.
First let’s go ahead and chop our Onion,Celery and Mushrooms and get our Cheese shredded.
Next, Grap your Med. size pan and turn burner to Med. high and melt your Butter. Then add your Chopped ingredients, Not the Cheese just yet, that’s Last.
Saute until slightly browning. Then add Chicken Broth and Reduce to half.
While that reduces, Drain Tuna really well, and Drain Green Beans Really Really well. Try t get all moister out of Green Beans, this step is important , because when your casserole starts to cook in oven it can become watery. Then Toss green Beans with alittle seasoning Salt and Pepper.
Check on reduced mixer, when reduced add Heavy cream and salt and pepper, bring to a boil and reduce heat and stir until thickened.
When stove top mixture Thickens add Tuna, Stir well. But Green Beans in Casserole, and add Tuna mixture to Green Beans.
Green Beans take the place of the Noodles,its really good! I actually like it better than the noodles 🙂 Incorporate mixture into Green Beans. and Then top with Cheese.
Place in preheated 350 degree oven.
Cook for about 20 min. until cheese is nice and bubbly.
Let cool for 5 minutes, then dig in and ENJOY!