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Low Carb Philly Cheesy Steak Wrap

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I’ve never cared for Philly Cheese Steak, and now I no why, It was the Bread. I took away the fat hoagie and I’m in love! This light but hearty replica is AWESOME!

Trying some simple easy recipes to help my Son on his quest for a flat Abs! Hes an active full time College student and this is going to be a huge hit with him.

INGREDIENTS

1 Package (6 oz) Beef Steak fully Cooked (or your on leftover steak)

Romaine Large leaves (I used Butter lettuce,its what i had, its good too 🙂 )

Provolone cheese

1 Green Bell Pepper Sliced

1 Large Onion (I use Sweet onions)

1 Cup Portabella Mushrooms (sliced)

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon of Butter

Salt and Pepper

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There we go!

Ok Guys, Grab a large pan or your Griddle and lets get cooking!

LETS COOK

Lets Prep! Grab your Bell Pepper, Onion and Mushrooms wash and slice. Don’t wash Mushroom just wipe with a dry towel.

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In a Large pan or Griddle (Im going to show both) turn burner to Med  and add Oil and Butter. And toss in your sliced Veggie’s. NOT YOUR MUSHROOMS JUST YET!

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Saute Veggie’s until tender and slightly brown, add Salt and Pepper, if they start to Cook too fast turn burner down and continue to saute.

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Add your Mushrooms and Saute just a little more 🙂

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Add your MEAT, Yeah look how simple!

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Saute just a tiny bit more to heat the meat.

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Ok Guys, now you can put your mixture into a plate and finish this next step in the same pan, but I love pulling out the Griddle. 

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Separate into large spoonfuls and turn Griddle on low, we are just going to melt the Cheese. Actually, you can melt the cheese anyway you guys want too, that’s really all we are doing at this step, but PLEASE DO NOT melt in Microwave it toughens up the juicy tender Steak.

Get your Lettuce wrap ready while cheese is melting.

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Using a large Spatula gently lift and place on Lettuce.

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Roll and ENJOY! 

This Recipe makes about 6 to 8 Wraps depending on the size of your wrap. It stores really well and you can tote to work or school.

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I hope you Enjoy! Take Care Everyone .

 

 

 

Happy Holidays!

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       I want to wish everyone a Merry Christmas and a Happy New Year

                                   from Low Carb Simple! 

Im going to be away for the next couple of weeks due to the Holidays, Family and Friends. I will be back next year with a New Look and New recipes.

I want everyone to have a Fantastic Holiday and stay STRONG. Those of you that have lost weight and are still loosing and those of you who are just begging. Food for the Holidays is all around us, but hopefully you guys have learned what to stay away from. Have that Holiday Cookie but just one! Have that wonderful Holiday Cocktail. I know I am EggNog Yum! Remember the Cakes and Pastries are the bad guys! 

I will see you guys in the New Year and I hope you stay well and remember!!

                                               SMILE! Santa Clause is Coming!!!

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Chocolate – Peanut Butter Low Carb No Bake Cookies

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Well Guys the Holidays are just around the corner, I know sweets, breads and tons of goodies out there.Trust me I love the Goodies too, but I’ve made it a mission of mine to NOT let the Holidays derail me from my good low carb eats. Here is one of my favorite Low Carb Treats. They are Easy too!

I make No Bake Cookies every Holiday for my son, this is his favorite. My oldest is Georgia Pralines. My youngest, my 11 year old loves Pineapple Dessert. Lets start with my Sons favorite No Bake Cookies Low Carb Style.

Heres What we are going to need 

Wax Paper

2/3 Cup of Sugar Replacement 

1 Tablespoon Butter (unsalted)

3 Tablespoon Heavy Whipping Cream

2 Tablespoons Cocoa Powder

1/2 Cup Unsweetened Coconut 

2 Tablespoons Quick Oats 

1 Tablespoons Natural Peanut Butter 

1 Teaspoon Vanilla 

Cold water Glass (for testing )

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Lets COOK!

Grab a Medium size pot and place on stove top. Add Butter,Sugar,Cream and the Cocoa Powder. stir together and bring mixture to a boil, boil stirring constantly for 1 to 2 min. until hard ball forms in a cold water glass.

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When Candy forms a soft ball and floats to bottom of cold water glass, remove from burner. Get ready to add other Ingredients.

First add Peanut Butter and stir until melted in. Then Vanilla.

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Next Add Oats and Coconut, Stir Stir Stir Stir, until mixture looses some of the gloss.

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When mixed well and you start to loose some gloss on Mixture drop by teaspoon onto Wax Paper and let cool.

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This recipe makes about 10 to 12 small Cookies, if you need a bigger batch for a party or event please Double as needed.

Hope you guys enjoy. I’m going to stick with the Holiday theme for a few weeks, we all want to stay Healthy and on our weight loss track during the Holidays. Hopefully Ill be able to help you guys do that. Take Care and Enjoy the Cookies/Candy.

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Low Carb Cheese Straws (Sticks)

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OK they are not Straws or even Sticks, they spread out alittle bit. But Boy – Oh Boy are these things GOOD!

This is a great little addition to your Low Carb  Holiday Party or even a Dinner appetizer. 

This is the Easy version of this recipe, there is another out there with alot more ingredients. They are so easy! We like Easy 🙂

Here’s What You Will Need.

Ingredients 

2 Cups of Sharp Cheddar Cheese (don’t use bag!)

1 Stick Butter room temp

1 1/2 Cups Almond Flour

1/4 teaspoon Salt

1/4 teaspoon Cayenne Pepper

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LETS COOK!

Pre Heat Oven to 300 degree.

Put all ingredients in Food processor. (If you don’t have a Processor you can mix by hand, just mix really well). Form into Dough. Line Cookie Sheet with Parchment Paper.

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Grab your Cookie press and start loading.

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Pipe onto Cookie Sheet and Bake on 300 degree for about 10-15 min.

Alternative method is to Refridgerate dough for 30 min. then roll on lightly floured board. Cut thin strips.

Let cool and Enjoy!

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The Famous Low Carb Revolution Rolls/Cheddar Cheese with Garlic

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I Finally tried the Famous Revolution Rolls. But I had to try these with a little extra punch. So I tried adding some Garlic and Cheddar Cheese and I must say for my first time cooking these Famous Rolls they turned out really good 🙂

I hope you guys enjoy these, here is what you will need for a 6 Roll batch.

4 Eggs (divided)
1/8 teaspoon Cream of Tartar
1 Tablespoon Substitute Sugar 
3 ounces Cream Cheese
pinch of salt

My Extra Ingredients

1/4 teaspoon garlic Powder

1/2 Cup Shredded Cheese (I used Cheddar)

1 Tablespoon Unsalted Butter for top after cooking, Melted (Optional)

Okee Dokee Lets Get Cooking!!!

Pre Heat oven to 300 degree

Line a cookie sheet with Parchment paper

Separate your eggs. 

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Add Cream of Tarter to Whites and whip until peeks start to appear.

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Set aside for a minute and work on the yolks, Add your Softened Cream Cheese and blend well.

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Next Add your Sugar Substitute and Salt. Mix well with a Spoon. If you like at this point you can add the Extra Ingredients and mix well with a large spoon.

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Mixed well now add to your Whites (Meringue)

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Now here comes the tricky part, you must FOLD into Meringue the Yolk mixture very carefully until well incorporated. Do Not Let your Meringue fall, be careful 🙂

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Next place on Cookie Sheet and Bake at 300 Degree for about 30 minutes.

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Walla!! Completed, Now these could be used as a Hamburger Bun, Dinner Roll or side Roll for a plate of Eggplant Lasagna Yummmm. Hope You Guys Enjoy 🙂

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Low Carb Sweet Potato Casserole

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Fall is Coming, even here in the South we can feel a change in the air. Its actually raining and quite humid out there, but you can tell. One of my favorite fall desserts is Sweet Potato casserole, even as a side dish during the fall Holidays this is one of my favorites. I had to do a little research to get this Fall Favorite to fit into my new way of Loving My Food. I believe I’ve accomplished just that. I hope you guys will enjoy this Wonderful little Dessert/ Side Dish. Please keep in mind this is NOT Induction friendly if your on Atkins or just starting out to Loose Weight. Please limit to Portion size of about 1/2 cup. I hope you guys will enjoy this Wonderful little Dessert/ Side Dish.  🙂

What you’ll need

4 Cup Peeled, Diced and Boiled Sweet Potatos

2 Tablespoons Sugar Substitute

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Salt

2 Tablespoon Imitation Maple Flavoring

3 Tablespoons Coconut Oil

4 Tablespoons Real Butter Unsalted

1/4 Cup Almond Milk Unsweetened

The Crumble Topping

1 Cup Chopped Pecans or Walnuts

2 Tablespoons Imitation Maple Flavoring

 3 Tablespoons Almond Flour

3 Tablespoons Melted Real Butter Unsalted

 

OK! Lets Get Started!

First lets Peel and Dice our Sweet Potatoes and get them Boiling.

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Once these are Diced, rinse well and Boil in water until Fork Tender. 

While that is cooking, preheat oven to 350. 

Lets Get the Topping Started.

Blend your Pecans to Crumble stage. Place in Small bowl the Add Almond Flour, Add Imitation Flavoring to soften butter and pour over mixture and mix well. And just set aside until the end.

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Next lets Drain those Fork Tender Sweet Potato Cubes. Then Place in Mixing bowl and Mix.

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Mix half way then add your ingredients one by one and keep mixing, until mixture is mixed very well! 

Ready your Pan!

20150928_164242This is a typical Loaf pan about 9 + 5. Greased with Butter.

Pour Ingredients in your Prepared Pan and Add your topping.

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Place in Oven and Cook for about 30 minutes.

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Let Cool and Enjoy! 

I love this dish Warm or Cold. I sometimes leave it in the fridge overnight and slice into bar size, the perfect portion.

Have a Great One!!   Hugs Too All!!!

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McCindy’s LCHF Breakfast Burrito

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A year ago one of my favorite Breakfast to grab was a McDonald’s Burrito, I got really hung up on them for a long time. Every time I was out and about during Breakfast hours, a cup of coffee and a Burrito was the choice of this SuperMom before I headed home.

Today, I am a Proud Low Carb Chic. so coming up with a great idea for Breakfast makes me do a Happy Dance!

Come Dance with me guys and let me show you a very easy LCHF McCindy’s Breakfast Burrito 🙂

 

Ingredients 

1 Egg

3 Slices of Bacon (or Sausage).

Cheese your choice I used Sharp Cheddar 

Salt and Pepper

 

Step 1 

Cook your Bacon or sausage and set aside.

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Next heat small pan with a tablespoon of Bacon grease or Oil on med. high heat. Beat Egg.

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Pour HALF of egg in bottom of pan, it will be THIN, when done on one side flip for just a second on the other.

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Set aside on plate and Top with Bacon and Cheese.

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Cook the Remainder Egg the same as the first. Then sit on Top of cheese and top that with Warm Salsa.

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Now the Roll! Start at one end and gently roll, it will hold together just be alittle gentle 🙂

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It holds together really well, top with more Cheese or Salsa if you like, ENJOY!

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