Thursday, July 14, 2016

CHEESY HASH BROWN SPAGHETTI SQUASH CASSEROLE






This is an old recipe revisited using spaghetti squash in place of turnips for a hash brown casserole.  I had a spaghetti squash I needed to us and I wondered how it would work in this recipe.  It came out fantastic!  Definitely a keeper in our house.  I have to say it will not resemble a potato hash brown casserole.  It is what it is - a spaghetti squash hash brown casserole.  If you love spaghetti squash you'll love it.  If you are looking for something to taste more like a potato then go for the turnip original recipe.  I'm thinking you could even do shredded cauliflower as well in this recipe and get a wonderful dish.  Either way you choose to do it, is your preference.  I like all three.  I've done it all three ways.  I can't say which is my favorite.  It just depends on what you are in the mood for or what your likings are.

Below, is the original recipe with turnips.  To make it with spaghetti squash, simply cook one medium spaghetti squash by slicing it in half, removing the seeds, and placing it face down on a cookie sheet with a little water around it. Bake at 400F for 30 minutes.  You don't want it too done or mushy.  When cooked, let cool and until easy to handle and scrape out with a fork all the spaghetti strands.  Place them in your casserole dish and add the remaining ingredients following directions below.  The nutrition info for making it with spaghetti squash is: 251 Calories; 22g Fat (76.5% calories from fat); 11g Protein; 4g Carbohydrate; trace Dietary Fiber for 4 servings, but we actually got more than 4 servings out of this so you would have to figure it out according to how many servings you have.  The entire recipe would be: 1005 Calories; 87g Fat (76.5% calories from fat); 45g Protein; 15g Carbohydrate; trace Dietary Fiber
You may want to add more cheese for an even cheesier casserole.

CHEESY HASHBROWN TURNIP BAKE                     

1 pound  turnips -- shredded
1/2 cup  fiesta blend shredded cheese
1/2 cup  Parmesan cheese
2 large  eggs -- beaten
1 teaspoon  garlic powder
1 teaspoon  onion powder
Salt and pepper -- to taste
1/4 cup  butter -- melted

Preheat oven to 400 F.  In 9 x9-inch glass baking dish, sprayed with non-stick cooking spray, add shredded turnips, fiesta blend cheese, Parmesan cheese, eggs, garlic powder, onion powder, and salt and pepper.  Mix together.  Pour melted butter over all and mix in.  Bake 30 minutes or until lightly browned.

4 Servings/Per Serving: 254 Calories; 20g Fat (71.8% calories from fat); 11g Protein; 7g Carbohydrate; 2g Dietary Fiber;

Friday, July 8, 2016

S'MORES NO-BAKE CHEESE CAKE




I'm so excited about this recipe! I was literally dreaming about this today, and it all came together in my mind and sounded so good in my head that I thought I'd do a video of it while creating it.  I was not disappointed!  My family loved it!  Yes, even the non-low carbers.


The crust tastes very much like a graham cracker crust, albeit a low carb gluten free version, as far as I remember them, which was many moons ago.  You will have to make up your mind on that.  This is my favorite crust and I use it for most of my cream pies.

I'm not the queen of low carb bloggers out there, but hey, I make some mighty good food!  We enjoy it anyway.  I have to say this one is up there on the top of my desserts now.  It's pretty easy to put together too, as you'll see demonstrated in the video.



S'MORES NO-BAKE CHEESE CAKE

                     
CRUST
1 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1 tbsp Pyure sweetener (2 tbsp equivalent)                   
1/4 cup  coconut oil -- melted
1 teaspoon  vanilla extract
2 tablespoons  Torani sugar free s'mores flavored syrup -- (available at Walmart) if you can't find it use vanilla flavored
FILLING
12 ounces  Philadelphia 1/3 less Fat Cream Cheese, softened -- (you may use full fat, but I use this because it actually has less carbs and calories.)
1/4 cup  Pyure Sweetener -- Or sweetener of choice (equal to 1/2 cup sugar)
3/8 cup  Torani sugar free s'mores flavored syrup
1 teaspoon  vanilla extract -- OR if you have it 16 drops Marshmallow flavor concentrate (Capella)
1/8 teaspoon  salt
1 cup  heavy cream
1 tablespoon  vanilla instant pudding mix, sugar free
TOPPING
7 5/8 ounces  Nestle Media Crema (Table Cream) -- OR 2/3 cup heavy cream
3  tablespoons  Pyure Sweetener -- powdered (equivalent to 3/8 cup sugar)
1  tablespoon  xylitol sweetener -- powdered
8  squares  Lindt 85% Cocoa Bar -- chopped into small pieces

CRUST: Preheat oven to 350F.  Grease a 10-inch springform pan or 9x13-inch pan.  

In springform pan, add almond flour, flaxseed meal, whey protein isolate, and Pyure, and stir together with a fork.  Add coconut oil, vanilla extract, and sugar free syrup.  Stir together with fork until crumbly.

Press into pan.  To keep it from sticking to your fingers, spray a piece of plastic wrap with non-stick cooking spray and press down into pan and part way up sides.

Bake 10 minutes and let cool completely on a wire rack.

FILLING: In mixing bowl add cream cheese, granulated sweetener, sugar free syrup, vanilla extract, and salt.  Mix with electric mixer until smooth and creamy.

In another mixing bowl, add heavy cream and vanilla pudding mix.  Whip until stiff peaks form.

Pour whipped cream into cream cheese mixture and continue mixing with electric mixer on low speed until completely combined.

Pour into cooled pie crust.  You can chill this in the refrigerator if you have a lot of time, or you can put it in the freezer for 1 hour, before adding the topping.

TOPPING:  In sauce pan, add table cream and powdered Pyure sweetener and powdered xylitol.  Stir. Bring to simmer stirring constantly.

Add chocolate pieces and let sit 1 minute.  With wire whisk or electric hand whisk, whisk until smooth and creamy. Immediately pour over filling and freeze 1 hour or chill several hours.

Keep refrigerated.

Copyright:
  "© Ginny's Low Carb Kitchen, 7/8/2016"
                                    - - - - - - - - - - - - - - - - - - - 

16 servings/Per Serving: 260 Calories; 23g Fat (78.6% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber

NOTES : 5g net carbs per 1/16 serving





Saturday, June 11, 2016

FUDGESICLE-MUFFINS






♫Roll out those lazy hazy crazy days of summer♫
♫you'll wish that summer could always be here♫'



Yes, here it is on June 11, barely after a very chilly April and May, we are up to almost 90 today, and it is time for something cold.  Well, to me chocolate, and frozen, and fudgie all sounded very very good today.  These are every bit as fudgie and rich and wonderful as anything you've ever gotten in the grocery store or anywhere else.  They are fantastic!  I could have put them in my popsicle molds but that would have made them 4 larger ones, and I made 8 smaller ones instead, cutting the carbs and calories in half.  Yes, these are rich, and so no need to have a big one.


Next time I would work on cutting the carbs, but today I just enjoyed it.  You can cut the carbs more by not using xylitol.  I used it because it makes chocolate taste so wonderful.  But you can leave it out altogether for less sweet, or add more of another sweetener in its place.  Xylitol does have carbs, but not as much as sugar.  I use it sparingly now and then.  It will give you 3g less in each one if you cut it out.

I have silicone muffin liners which you can get at Walmart very inexpensive. Or if you have a silicone muffin pan use that. Silicone is just easy to pop them out of.

My hubby enjoyed his tonight.  Just enough for an after dinner refreshing dessert.


   

 FUDGESICLE-MUFFINS



1/4 cup  butter -- (grass-fed if possible)
1 cup  chocolate almond milk, unsweetened
2 tablespoons  Pyure Sweetener -- OR  equivalent of 1/4 cup sugar, powdered
2 tablespoons  xylitol sweetener
10 squares  Lindt 85% Cocoa Bar -- chopped in small pieces, 1 full bar
1 teaspoon  unflavored gelatin
1/4 teaspoon  xanthan gum
2 teaspoons  vanilla extract

In sauce pan, add butter and melt.  Carefully pour in almond milk and stir together.  Add Pyure and xylitol.  Bring to boil and add chocolate bar. Stir until chocolate is melted.

Add unflavored gelatin and stir in well, until dissolved.  While whisking vigorously slowly add xanthan gum.  Add vanilla extract and continue whisking (can use electric mixer but be careful as it is hot!)  Whisk until very smooth and creamy.

Let cool until just warm.  Line 8 muffin tins with silicone muffin liners.  Pour into liners. Place popsicle sticks in center of each and pop in freezer.  Freeze several hours or until hard.

  "© Ginny's Low Carb Kitchen"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 142 Calories; 12g Fat (70.9% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber

NOTES : * to reduce it by 3g carbs, replace xylitol with erythritol or add more Pyure.


Friday, May 27, 2016

MONTE CRISTO SANDWICH, LC, GF




I have good memories of when I was first engaged to my husband of almost 42 years now, of eating at Perkins restaurant and having their Monte Cristo Sandwich.  I was hooked on it.  Many times I've tried to replicate it since being low carb. This was a delightful reminder of it and tasted so much like what I remembered.  Sometimes food brings good memories to us.  We tend to associate food with certain feelings and happy thoughts, so that food somehow ends up sort of a comfort food to us.  This is one of the hardest thing for dieters, or anyone having to change their diet and lose those certain foods.  It's not that I cannot be happy without food, or that I HAVE to have it, but I believe God gave us food to enjoy and even to commemorate certain times in our lives. If not, why did He give us taste buds?  One more proof to me of His love for His own.  And memories are important and should be kept. We had many delightful times of getting to know each other over a Monte Cristo sandwich.

I've made some Monte Cristos in the past but none as good as this one. I hope others will find it a delight to their taste buds and a help to their diet, as I have.  It made a very filling lunch for me, and I needed nothing else.

I used Walden Farms Strawberry syrup which claims zero calories, and carbs both, which I cannot comprehend, but I love the taste of this syrup nonetheless.  If you don't like to use this kind of product you can make your own syrup easily enough by using just frozen strawberries and thickening the berries and juice over heat with either arrowroot powder or xanthan gum. Or just use plain strawberries sweetened with your favorite sweetener.






 

 

 





MONTE CRISTO SANDWICH   

                        BREAD
2 tablespoons  Parmesan cheese -- (fresh grated or from the can)
1 tablespoon  almond flour - Honeyville
2 tablespoons  Pyure Sweetener -- (OR equivalent of 1/4 cup sugar)
1 teaspoon  psyllium husk powder -- (I grind fresh husks in coffee grinder)
1/4 teaspoon  baking powder
1 egg
1 tablespoon  Silk unsweetened almond milk, vanilla -- (Can use any liquid but this gives it the vanilla flavor as well)
                        FILLING
3 slices  chicken breast, Lunch Mate Premium
3 slices  hickory smoked deli ham slices, Lunchmate (aldi's)
1 slice  Smoked Gouda, Happy Farms deli sliced
                        BATTER FOR DIPPING
2 tablespoons  heavy cream
1 teaspoon  vanilla extract
1 egg
1/2 tablespoon  Pyure sweetener -- (OR equivalent of 1 tablespoon sugar)
                        TOPPING
1 large  strawberry -- sliced
2 tablespoons  Walden Farms Strawberry Syrup

In small bowl add Parmesan cheese, almond flour, Pyure sweetener*, psyllium powder, and baking powder.  Whisk together.

Add egg and almond milk and whisk until well combined and creamy smooth.

Pour into square microwaveable container and microwave on high approximately 1 min. 40 seconds, but your microwave may vary.  Make sure it is done in the middle but not over done on the sides.  My microwave is 1000 watts.

Remove and let cool.  Slice horizontally in two.  On one half add 3 slices of chicken breast, 3 slices of ham, and top with smoked Gouda slice. Cover with other slice of bread.

In a cereal bowl add heavy cream, vanilla extract, egg, and Pyure sweetener. Whisk until smooth and well blended.

Dip sandwich into batter and let sit on one side for a few seconds to absorb.  The flip over onto the other side and let sit a few more seconds to absorb the liquid.  You will have some batter left, so the exact count will be somewhat different if you don't use all the batter.  I put the full count of the batter in the nutritional information, but you can adjust as you need to.

Melt a tsp. of butter in frying pan.  Place dipped sandwich into frying pan and cover.  Cook on one side about a minute on medium low heat.  Make sure it does not burn.  Flip to the other side and do the same.

Place on a serving plate and top with strawberry topping. Pour a little more syrup over all if desired.  Sprinkle with powdered Pyure or erythritol, as desired or top with whipped cream.

STRAWBERRY TOPPING: In small bowl add strawberry slices.  Add syrup and stir together.

Source:
  "http://ginnyslowcarbkitchen.blogspot.com"
Copyright:
  "© Ginny Larsen, 5/27/2016"
                                    - - - - - - - - - - - - - - - - - - -

1 Serving: 530 Calories; 39g Fat (65.5% calories from fat); 34g Protein; 11g Carbohydrate; 5g Dietary Fiber

NOTES : 6g net carbs

*Pyure Sweetener is a combination of stevia and erythritol and is available at Walmart and most grocery stores. It measures twice the sweetness of sugar so if you would use 1 tbsp sugar you would use 1/2 tbsp of Pyure.









Monday, May 2, 2016

BACON CHEESEBURGER PIE






I love bacon cheeseburgers so why not make it easy and do it all up in a pie plate?  I wasn't quite sure how to go about it.  I thought of the "Impossible Cheeseburger Pie" recipe from Bisquick and thought maybe I'd try to take that and do a low carb version.  Then I thought of my bun recipe and thought why not just make the batter for that and pour it on top?  That's what I ended up doing and I love the way it turned out.  Then the burger part...what do I like on my burgers?  Plus, ya gotta have that smokey grilled flavor right?  So all in all I put it all in a pie and loved the way it turned out and so did my family.  I hope you'll enjoy it as well. The pictures were taken in haste as an after thought, unfortunately when most of the pie was gone already!  So they aren't tops, but you get the idea of what it looks like.


                   















                        BACON CHEESEBURGER PIE

Recipe By     :Ginny Larsen
Serving Size  : 8  

6  strips  Center Cut Bacon, Specially Selected
1  pound  ground beef, Simply Nature, 100% grass fed
1/2  cup  diced onion
1/2  cup  dill pickles -- diced
2  tablespoons  reduced sugar ketchup, Heinz
1  teaspoon  worcestershire sauce
1  teaspoon  apple cider vinegar
1  teaspoon  Wright's liquid smoke
1  cup  Sharp Cheddar, Finely Shredded, Happy Farms
TOPPING
6  tablespoons  Parmesan cheese
3  tablespoons  almond flour - Honeyville
1  tablespoon  psyllium husk powder
1  tablespoon  nutritional Yeast Flakes, NOW brand
3/4  teaspoon  baking powder
3  eggs
3  tablespoons  liquid -- (I use marsala cooking wine, for the flavor and aroma, you can use any liquid of choosing.)

Preheat oven to 400F. Grease 10-inch pie plate or 9 x 9-inch square pan.

In skillet, fry bacon slices, drain, and set aside.

In skillet break up beef and add and onion.  Cook stirring until meat is browned and onion is cooked. Drain fat and stir in pickles.

In small bowl add ketchup, Worcestershire sauce, vinegar, and liquid smoke.  Stir together and stir into meat.

Pour mixture into pie plate or square pan.  Break up bacon in pieces and sprinkle on top. Sprinkle cheese over the top.

TOPPING: In food processor add Parmesan cheese, almond flour, psyllium husk powder, nutritional yeast flakes, and baking powder. Process for a few seconds to sift together.

Add eggs and liquid and process until smooth. Pour evenly over the pie.  Bake 25 minutes or until lightly browned on top.

Copyright:
  "© Ginny Larsen 4/22/2016"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 271 Calories; 19g Fat (61.6% calories from fat); 21g Protein; 5g Carbohydrate; 2g Dietary Fiber

Serving Ideas : Wonderful served with just a side salad




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