Tag Archive | Diabetes

Chicken Pot Pie – Low Carb

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Chicken Pot Pie..Yumm that says Fall is here. I found this Recipe on my search for new Fall dishes, I had to tweak just a Bit for my Family Flavor. Pot Pie is one of those dishes that we are all familiar with those warm taste of Vegetable’s  and the Crispy Crust that brings it all together. This is a must have in anyone’s Low Carb Lifestyle. 

The Original recipe came from Peace, Love and LowCarb. Thank you  🙂

Lets get ready!

Ingriendents:

Filling

3 tbsp butter

1/2 cup onion diced

1/2 cup celery diced

1/2 cup carrots diced

1 Tbsp minced garlic or 2 to 3 diced well cloves

salt and pepper

1 1/2 cups leftover baked or rotisserie chicken 

3/4 cup heavy cream

1/2 cup chicken broth

2 tbsp Dijon mustard

3/4 cup sharp white cheddar cheese, shredded

1/2 cup frozen peas or green beans(fresh not canned) cut green beans about 1 inch.

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Ingredient’s:

Crust

1 1/2 cups mozzarella cheese, shredded

3 Tbsp cream cheese

3/4 cup almond flour (not meal)

1 tsp Italian seasoning

1 large egg

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

 

Lets get everything prepared our  Mise en place .( https://en.wikipedia.org/wiki/Mise_en_place )

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Ready? Ok lets get started!

First grab your deep skillet and melt the 3 Tbls. of Butter on Med. heat.

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When Butter is melted Add  onion, celery, carrots, green beans, garlic and a little salt and pepper to the skillet.

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Sauté until vegis are tender, for alittle faster add a lid for a bit. After Vegis are tender add remaining Ingredient’s. Stir and simmer for about 10 min.

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 Yum Looks good already!

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when you cook for the additional 10 min. Last step remove from burner and add the Yummy White Cheddar Cheese and mix into Skillet .

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Cover and set aside, want take but a few minutes for us to get our crust ready.  Pre heat 375 Oven!

First grab a med. Microwave safe mixing bowl, add Mozzarella and Cream Cheese Microwave for 1 minute. Stir to combine and microwave 1 extra minute. 

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Next, after getting out of Microwave stir, Add almond flour, egg, garlic powder, onion powder, Italian seasoning, salt and black pepper.

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Stir and Mix well until you form a Dough Ball. (if it starts to get stringy pop in Microwave for another 20 sec.)

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Walla! Ok your supposed to separate into 4 equal balls of dough, but this girl bought big pot pie pans. Yep! So I’m going to only do 3.

Lay out your Parchment or wax paper, roll out circles (my easy method put another piece of wax on top so don’t get sticky on roller).

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Fill your Tins . Add your crust to the top. Try to make it prettier than mine.  🙂

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Bake at 375 degree for about 30 min. Brown on Top!

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Let Cool for 5 min. and EAT! There is tons of yummy goodness inside!

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Enjoy Everyone!  Happy Fall Weather!!!

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 Link to: Peace Love and Low Carb

http://peaceloveandlowcarb.com/chicken-pot-pie-low-carb-gluten-free/

Thanks to Kyndra Holley for the wonderful ideas!!!

 

 

Shared from WordPress – Low Carb Pumpkin Bread -by Fit to Serve

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This is a Beautiful recipe, please check out my friends sit at: http://wp.me/p4PLdq-1AC

Low Carb Pumpkin Bread – http://wp.me/p4PLdq-1AC

Frittata Muffins /share post from – Simple and Healthy Foods

I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; […]

via Frittata Muffins — Simple and Healthy Foods

Low Carb Chicken Minestrone Soup

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Low Carb Minestrone Soup is a wonderful meal for the Fall. Normally we add Pasta to Minestrone, but keeping it Low Carb we going to substutite and add Chicken in place of the noodles, but to be perfectly honest, this soup is just as delicious without the Chicken.

I originally found this recipe online at LOW CARB MAVEN very good site, I want to thank her for the inspiration. I tweaked the recipe to my family taste. 

Getting all your ingredients together is the best way to approach any soup, so lets get started.

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In this picture I have all my Ingredients ready, these are called Meas and Plas  (french culinary phrase, meaning: “everything in its place.”

Here are your Ingredients

1/4 cup Olive Oil

1/2 cup chopped onion

1 Tablespoon minced Garlic

1/2 cup sliced Celery

1/2 cup fresh Zucchini or yellow squash ( or use both to equal 1/2 cup ) Chopped in small squares.

1 cup fresh green beans cut

1 cup Cabbage ruff chopped

1  – 14.5 oz can crushed or whole tomatoes (if whole mush with fork before putting in soup)

1 Table spoon of Garlic & Herb Seasoning (recipe to follow)

1/4 cup White Wine

4 Cups Chicken broth

2 Cup of leftover Chicken or if you wanna cook some that’s fine also, thighs have more flavor, remember to remove skin for this recipe.

Ok I think that’s it!

Here is the Garlic & Herb Seasoning recipe

You can use this in a lot of recipes, but its a good soup Seasoning.

2 teaspoons of Salt

1/2 teaspoon Pepper

1/2 teaspoon dried Rosemary

1/2 teaspoon of Thyme

1 teaspoon Oregano or Marjoram

1 Tablespoon Onion powder

1 Tablespoon Garlic powder 

Mix all ingredients and Muddle well, I don’t have a Muddle so I used the end of my Pizza cutter, it was flat. 🙂

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Store in Container and save for other uses, you’ll only need  a Tablespoon for this recipe.

Ok lets get Cooking!!

 

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Heat Oil to a small soup pot on Med. high, add ingredients as follows:

Onions

Garlic Minced

Celery

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Stir, cover pot and cook for 5 min. stirring occasionally

After 5 min. ADD Zucchini and Garlic & Herb Seasoning.

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Stir, and Cover again for 1 to 2 minutes.

Add Green Beans.

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Stir and cover again for 1 min.

Next, Cabbage, Wine. Stir cover for 2 minutes.

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Add Tomatoes and their juices,
Add Chicken Broth.

Stir Well.

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Reduce heat to Simmer, Cover and set timer for 40 to 50 min. Just until your Vegis tender up.

Add Chicken, Stir, and Cover for about 5 min. on Simmer.

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Quick taste, Add Salt and Pepper if needed to your taste .

 

Walla!! Finally all done, that’s wasn’t so bad was it. You just made Soup! Its Good For You Too, Bonus!

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You can garnish with some cheese, I do!

Warm Hugs Enjoy Guys!

 

 

 

 

 

 

 

 

 

 

 

 

Cheese Rings

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During the trails and errors of learning Low Carb cooking, I find out a lot of different ways to prepare certain dishes to make them BETTER, that’s a good thing! This is one of them, I previously posted this as Cheese Straws. This is slightly different and I found that there IS a difference with flour used for low carb healthy cooking.

 

In this recipe I use Super Fine Almond Flour, in the last I used Almond Flour/Meal. There is a difference, its fine to use either, but I find the Super Fine Almond Flour makes a better dish were you would normally use reg. Flour.

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In this photo above you can see the Super Fine Almond Flour I use in this recipe, along with the other ingredients.

 

Ok so here we go!

 

Our Ingredients

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

1 Stick Butter room temp

1 1/2 Cups Almond Flour

Dash or two of Salt NO MORE!

1/4 teaspoon Cayenne Pepper

Parchment Paper !! THIS IS VERY IMPORTANT

 

 

LETS COOK

Pre Heat Oven to 300 degree and Line your baking sheet with your Parchment Paper.

 

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In your Food Processor or Mixing Bowl add all ingredients. Blend on Dough setting until all Ingredients are mixed well.  If your using a Regular mixing Bowl, Mix well with Fork first and then switch to Large Spoon, try to get the ingredients mixed well. 

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Next grab your cookie press, and load up. My Press is super inexpensive, thinking of starting a Go Fund me page to get a nicer one, just kidding 🙂 I ..do seriously need a better one, but this little guy has done a good job for me.

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Squeeze your Cookies/Rings out onto Parchment covered Cookie Sheet. Don’t make them too big/thick, you may need to practice a bit.

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Place into your Pre-Heated (300 dg) oven, cooking times may very with each oven, should be done in 15 to 18 min. Keep an eye on these cute little guys.

Ta Da!

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This batch will make 48 + if done to the right size. They keep for about 4 days after that they are not as fresh and tasty. (my opinion only). If you want to 1/2 this recipe just cut all Ingredients in Half. Easy Pease! 

Place on Cooling parchment before sealing in container or Zippy Bag. Let Cool Complete!

These are great for a party, or upcoming Fall Holidays, or just a quick snack. Enjoy Guys!

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Low Carb Cajun Shrimp and Grits

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Cajun Flavors are in the House! This Creole version of a Southern favorite. Shrimp and Grits.

One of the first things about Shrimp and Grits is the fact that Grits are High in Carbs, So to make this dish  Low Carb Friendly we need to fix that.

So for the Grits, YES, we are going to use Cauliflower. This is only a two serving recipe so you will only need about half the Cauliflower about 8 florets.

Grits:

Ingredients

8 Cauliflower florets (you can use frozen, just  make sure they are not wet when you blend).

3/4 cup Chicken broth

1/4 cup chopped green onion

2 tsp fresh ground pepper

1/2 Cup Cheese if desired (Cheddar, Pepper jack or white Cheddar)

NOTE: no salt I discovered with the spices of the shrimp mixture salt is too much.

Lets get started preparing the Grits.

first cut and wash Florets.

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Next lets blend. (I’m using my Mini blender, you can use food processor if you like ).

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Chop until you get around 2 Cups.

Pour Grits in a small pot. Get your Chicken broth measured and add rest of the ingredients to the Grits

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Stir and put on Med. Heat to reduce (this may take 20 min. Well worth the wait!)

When the Grits start to reduce, lets start our Shrimp!

Shrimp:

Ingredients

12 Large Raw Shrimp (deveined and Peeled)

2 pieces of Bacon Chopped

1 cup of Andouille Sausage (more if you like 🙂 )

1/3 cup chopped sweet onion

1 cup Heavy Cream or Half &Half 

2 tablespoons REAL Butter

1/4 Cup Dry white wine or Chicken broth

1 teaspoon thyme ( I screwed up and put in a tablespoon DONT DO THAT!)

1 teaspoon of Creole Seasoning (any kind) put in 2 teaspoons for a spicier flavor.

1 tablespoon Extra Virgin

1/2 Table spoon of Garlic minced.

Now lets start!

Heat a skillet on Med. High and add your Olive oil, next add your chopped Bacon and slightly brown.

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( I know that’s too much olive oil, my pour spout was off 😦  )

Cook until Med. Slightly brown and add onion, garlic and Sausage.

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Continue cooking until Sausage starts to get a slight brown . Then add Shrimp.

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Cook until Shrimp is Slightly pink, this want take long so DONT LEAVE!

Add Spices: Thyme and Creole

Stir in well!

Next lets deglaze the pan with 1/4 cup of Dry White Wine (or Chicken broth is fine).

20160810_132109 YOU CAN SEE I HAD WAY TOO MUCH THYME! UGGG DONT DO THIS!

Let reduce that for a min or two.

Now lets get our Grits off the burner they should be done and add 1/2 cup cheese, you can omit the cheese if you like, I just like the cheese 🙂    I’m using Cheddar here but Pepper Jack gives it an extra KICK!

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Set Grits aside with lid on, and let get back to our shrimp that has been reducing with the wine. Add Cream.

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Stir on med. high to start a reduction, this will not take long, add your pad of Butter and Stir, do not leave butter just sitting it will cause a butter river on top, you want it to reduce with the cream and the flavors’ so Stir gently while reducing. 2 to 3 min and your done!

WALLA! your done, lets plate. Scoop out your Grits then strain Shrimp and Sausage from Sauce the spoon over the desired amount of the Sauce mixture you desire.

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           See you Soon 🙂

 

 

 

 

 

 

Low Carb Green Smoothie

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This to me is one of the best Green Smoothies I have tried, Its refreshing and really helps energize the body with a boost of Freshness.

As always I love to keep my ingredients Simple, and this one my friends is easy and quick. You can prepare the ingredients in a baggy so you don’t have to do them everyday, that i find is the easiest.

One of the main reason I like the Green Smoothie It REALLY REALLY helps for a quick refresh when your doing Low Carb. If I find myself in the “STALL”, I re boot. I don’t like doing the Total Cleansing routine, I just swap out a Meal or Two with a Green Smoothie and eat regular Low Carb Snacks and a God Healthy dinner. Then in 3 to 7 days on this routine, Im back in action again. Actually I have to Confess, I really like the Green Smoothie even if Im not in a Stall.

This recipe is for a Single Serving, if you need to do larger just Double 🙂

I hope you guys enjoy.

 

LETS GET STARTED!!

 

What you will need:

Small blender or whatever you have.

 

Your Ingredients 

1 Fresh Stalk of Celery Leaves on

1 Cup diced Zucchini or Cucumber (Peel on, Nutrients in those skins ).

1 Cup baby Spinach 

1 to 2 Tablespoons lemon juice (your preference I use 2 TBLS)

2 Tablespoons Protein Powder

4 ice cubes

1 Cup Water

NOTE: If your not a big fan of Celery omit and add 1/2 cup Kiwi or Avocado. 

 

Lets Blend!

First lets get our Smoothie Ingredients ready.

   1.Celery, Dice and LEAVE the Leaves, tons of good stuff in those Leaves.

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      2. Zucchini or Cucumber. (Skins ON).

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   3. Spinach (you don’t have to chop)

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   4. Lemon Juice (Fresh is best, I was out).

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   5. Protein Powder

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   6. Water and Ice put directly into Blender or save for last .

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I’m using a small personal blender I got at Walmart for 12 dollars, so don’t worry about those fancy ones for this 🙂

Lets pack it into our Blender and get ready to Enjoy!

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Blend for around 50 Seconds, or until well blended. Grab a Pretty cup and Garnish with a Celery stalk, Pretty!

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I hope you guys Enjoy 🙂 

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