Raspberry Coconut Whipped Gelatin Dessert

A light and tasty dessert, very simple to make.  If you like raspberries and coconut you'll love this.  I've been trying to incorporate more coconut products in my diet, and I sure am enjoying doing so!  

                    
* Exported from MasterCook *

                        Raspberry Coconut Whipped Gelatin Dessert

Recipe By     :Ginny
Serving Size  : 4    
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      package  sugar free raspberry gelatin, GV -- (I use Great Value from Walmart... no maltodextrin)
  1      cup  Thai Kitchen Coconut Milk
  1      cup  boiling water
  6      drops  EZ-Sweetz -- (or a TBS of other sweetener, or more to taste)
  1      teaspoon  coconut extract
  1/2   cup  heavy whipping cream
          EZ-Sweetz
  1     teaspoon  vanilla extract

Pour boiling water over the packet of gelatin and stir until well dissolved.

Mix coconut milk with sweetener and extract and pour into gelatin mix and stir.  Chill until almost set and whip with a beater until very smooth and creamy. Chill until set.

Make Whipped topping by pouring into a metal bowl, add sweetener to taste, and vanilla and whip until stiff peaks form.  Top gelatin dessert and enjoy.

If you want sprinkle toasted coconut on top.

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Per Serving: 211 Calories; 21g Fat (89.4% calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 98mg Sodium.  Exchanges: 0 Non-Fat Milk; 2 Fat.

Chicken Divan Low Carb

Made this for supper tonight.  I had a family favorite recipe that used creamed soups but I didn't want to use the creamed soups so I used alfredo sauce, mayonnaise, and chicken bouillon for the soup replacements.  It turned out really good.  I hope if you try it you'll enjoy it.  the topping is just shredded cheese and Parmesan cheese sprinkled with some thyme, garlic powder, and parsley.  It made a nice crisp topping for it.  In the original recipe I used herbed stuffing mix mixed with melted butter.  I suppose if you want a breaded topping you could make crumbs out of low carb bread added herbs and toss in melted butter.  I've done that too, but this way
it's less carbs.

                    

CHICKEN DIVAN

                         
2 cups  cooked chicken breast, diced
1 pound  broccol florets, chopped
16 ounces  alfredo sauce
2 cups  fiesta blend shredded cheese
1/2 cup  Light Mayonnaise, gluten free
4 ounces  can mushrooms,chopped (or fresh mushrooms)
1 tsp chicken flavored Better Than Bouillon
1/2 cup  parmesan cheese
Parsley, garlic powder, and thyme sprinkled on top

Microwave or steam broccoli for 5 min.  Place chopped chicken in a baking dish.  (I used 7" x 11" or 2 quart).  Top chicken with broccoli.

In a medium pan, place the alfredo sauce, mayonnaise, mushrooms, bouillon, and 1 cup of shredded cheese.  Stir and cook until cheese is melted.

Spread sauce over the broccoli/chicken mixture.  Top with 1 cup of shredded cheese and sprinkle the parmesan chees over that.

Bake in a preheated 350 degrees F. oven for 45 to 55 minutes.

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(8 servings) Per Serving: 346 Calories; 26g Fat (68.6% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber

Hot Bacon Dressing and Salad

This was lunch today.  So good!  This dressing goes good with any salad.  The ingredients in my salad were:

Green Leaf Lettuce

Chopped Roma Tomatoes

Sliced Zucchini

Chopped Artichoke Hearts

Sliced Black Olives

Diced Deli Chicken

                      

* Exported from MasterCook *

     Hot Bacon dressing

Recipe By     :Ginny

Serving Size  : 4    

Categories    : Sauces/dressings/Misc.

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  6             slices  bacon

     1/2           cup  sliced onion

     1/4           cup  apple cider vinegar -- (I use Bragg's organic)

     1/4           cup  water

  2            packets  Truvia -- (or equivilent of 4 tsp. of sugar)

     1/2      teaspoon  salt

Easiest way to do this is to just use a scissors and cut up your bacon before cooking.  In a medium frying pan, cook the bacon. Remove bacon and add sliced onions to the pan with the grease. Fry until brown.

Add the bacon back, along with the vinegar, water, Truvia, and salt and stir, bringing to a boil.

Add to salad and toss.  Serve immediately.

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Per (1/4 of recipe) Serving: 60 Calories; 5g Fat (70.9% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 419mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Whole recipe:  241 Calories; 19g Fat (70.9% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 1675mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Low Carb Cabbage Rolls

This is one of my favorite crock pot recipes and so easy.  Great on a cold winter night to come home to a wonderful aroma filling your house like someone was there cooking for you all day, and sit down to a delicious hot meal.  This came from a recipe I've made for years until I started low carbing, and had to do it low carb.  I don't feel like I'm eating something low carbed, but just a nice filling comfort food.  I usually serve it along with mashed cauliflower.  Tonight I had it along with a piece of crustless pumpkin pie, which put me over my carb count, but I'm going to do some T-Tapping as soon as I'm done posting this so I figured I could get by with a bit more.  There are only 3 net carbs per roll.

                      

* Exported from MasterCook *

                             Cabbage Rolls 

Recipe By     :Ginny

Serving Size  : 10    

Categories    : Crock Pot, Main dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  10       cabbage leaves

  1         pound  ground turkey sausage

  1/2      cup  mozzarella cheese -- shredded

  1/2      cup  parmesan cheese

  1         teaspoon  garlic powder

  1         teaspoon  onion powder

  1         teaspoon  thyme

  1/4      teaspoon  cloves

             dash of cayenne pepper

   1        large egg

                        Sauce

  1         cup  tomato sauce-no sugar added

  1         tablespoon  lemon juice

  1         tablespoon  Brown Sugar Twin

  1         teaspoon  worcestershire sauce

  1         teaspoon  liquid smoke flavoring -- (optional)

Cut around the core of a head of cabbage with a knife. Place cabbage in boiling water, as it boils peel cabbage leaves off. You may have to use a knife to loosen them at the core.  Using a tong and a fork you should be able to easily peel them away

Let the leaves boil for about 3 minutes.  Place on a towel or paper towel.

Mix the meat ingredients together: ground turkey sausage, cheeses, and seasonings.  Incorporate well.  Measure scant 1/4 cup each to place in the center of the leaf and bring in the sides of the leaf and then roll up.

Continue to roll each one and place in the crockpot.  Should have 10 rolls.

Mix sauce ingredients.  If you don't have Brown Sugar Twin you can use 1 TBS Splenda and 1/2 tsp. of blackstrap molasses.  Pour over cabbage rolls and cook on hi for 4 to 6 hrs. or low 8 to 10 hrs.

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Per Serving: 121 Calories; 6g Fat (48.2% calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 166mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Added 3/18/2013--another version with 12 servings, more meat:

This is another version that I made recently, that I really liked!

CABBAGE ROLLS                      

12 cabbage leaves

2   pounds  ground Jennie-O turkey sausage (breakfast) -- (or 1 lb sausage, and 1 lb. ground turkey or ground beef)

1   cup  shredded mozzarella cheese

1/2 cup  Parmesan cheese

1  large  egg

1  teaspoon  onion powder

1  teaspoon  garlic powder

1  teaspoon  liquid smoke flavoring

1/2 teaspoon  salt -- (or to taste)

1/8 teaspoon  black pepper

Sauce:

8  ounces  tomato sauce, GV, no sugar added

1  tablespoon  lemon juice -- (OR apple cider vinegar)

4  drops  liquid sucralose -- (OR 2 to 4 TBSP other sweetener)

1/4 teaspoon  blackstrap molasses

1 teaspoon  worcestershire sauce

1 teaspoon  liquid smoke flavoring

Cut around the core of a head of cabbage with a knife. Place cabbage in boiling water, as it boils peel cabbage leaves off. You may have to use a knife to loosen them at the core.  Using a tong and a fork you should be able to easily peel them away. Peel off 12 leaves. Cut up remaining cabbage and freeze for stir fried cabbage side dish another night.  (Some people do this another way, by peeling off the raw leaves and microwaving them.  This is great if you can do it without tearing the leaves.  I have not managed to be able to do so.)

Let the leaves boil for about 3 minutes.  Place on a towel or paper towel.

Mix together until well incorporated, the meat, mozzarella, Parmesan, egg, onion powder, garlic powder, smoke flavoring, salt, and pepper.  Measure a heaping 1/4 cup each to place in the center of the leaf and bring in the sides of the leaf and then roll up.  You should have enough to fill 12 leaves.  Place in crock-pot.

In small bowl mix together tomato sauce, lemon juice (OR apple cider vinegar), liquid sucralose (OR other sweetener), blackstrap molasses, worcestershire sauce, and liquid smoke flavoring.  If you don't have Brown Sugar Twin you can use 1 TBS Splenda and 1/2 tsp. of blackstrap molasses.  Pour over cabbage rolls and cook on hi for 4 to 6 hrs. or low 8 to 10 hrs. 

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12 Servings/Per Serving: 235 Calories; 17g Fat (66.5% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber

Almost Vanilla Wafers

Almost, because they are not crunchy like vanilla wafers but they have a wonderful vanilla flavor, and the only thing wrong with them is that it is hard not to eat too many!

I used xylitol in this recipe which some of you don't use, just add 1/4 cup of a sweetener of your choice in it's place.  I also used a couple TBS of oat flour.  If you don't have or want to use oat flour, you can put that amount  more of almond meal probably, or flaxmeal.  The whey protein I used was unflavored but if you use vanilla whey protein you may not need to add vanilla since it already calls for vanilla Torani syrup.

                    
* Exported from MasterCook *

                           Vanilla Drop Cookies

Recipe By     :Ginny Larsen
Serving Size  : 20    Preparation Time :0:00
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2           cup  butter -- softened
  1/4           cup  Torani Vanilla Flavored SF syrup
  1/4           cup  xylitol
  1/2           cup  Splenda
  1              egg
  2               tsp.  vanilla extract
  1 1/3         cup  almond meal
  2               TBS  oat flour
  2/3            cup  whey protein, Jarrow Formulas
  1               teaspoon  baking powder
  1/4            teaspoon  salt

In a mixing bowl, cream butter and sweeteners. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.

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Per serving: 101 Calories; 7g Fat (55.2% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.