Thursday, April 11, 2013


I'm still trying out some products I got from LC Foods. This one was from the low carb and gluten free pancake mix.

I have to say I was pleasantly surprised when I first made the pancakes.  They are the best low carb pancakes I have yet tasted! They really are.  Last night I decided to try using the mix to make a jelly-filled donut.  I used to eat jelly filled donuts for breakfast back in my pre-low carb days and pre-wheat free days, and before I was diagnosed with diabetes.  Not all the time but they were my favorite once in a while treat.  So now I can make a healthy jelly-filled donut, that is an entire breakfast with no sugar or wheat! You can find the nutrition info for the pancake mix here. It is mostly fiber, so only 2 net carbs per serving. 
So for breakfast I used my GT Xpress once again (love that gadget!) and followed the directions using 1/2 cup of the mix, and split the batter in half, putting half in each side of the GT Xpress, and baking in there for 12 minutes.  Came out like this:

Then I took some sugar-free strawberry jam (1 tsp) and mixed with a couple tsp. of a sugar-free strawberry glaze I had...

I put that into my injector I just bought from Walmart:
And I poked a hole in the center and filled it. 
And topped it with some melted coconut oil and powdered sweetener.  This with a couple strips of bacon was my breakfast this morning.  What a treat!

For lunch I decided to use the other one as a sandwich bread.  Not everyone would like a sweet sandwich bread, but if you like making sandwiches out of pancakes, you'll like this.  
I think it would go great for a breakfast sandwich also with some sausage and egg and topped off with syrup if you please.  Or how about a Monte Cristo? Yum!  Lots of possibilities.  

So anyway, definitely 2 thumbs up for this mix! I'm already thinking of an idea for a breakfast casserole. 

Tuesday, April 9, 2013


I've never been one to think of spaghetti squash as a pasta substitute, to be honest with you.  It may look like spaghetti, but it is not spaghetti!  I was thinking of macaroni and cheese today, but of course I could not have macaroni.  But I had a spaghetti squash on my counter I needed to cook.  So though this is not a substitute for macaroni and cheese, it is a wonderful cheesy casserole side-dish.  I like spaghetti squash for what it is... spaghetti squash!

I have been using arrowroot powder to make a white sauce lately.  While arrowroot is not low carb, you use less of it to get the same thickening power.  Some interesting facts about Arrowroot here and here.  I find very little works well to thicken.  I only use half of the amount I would use for cornstarch.  So to make a white sauce with arrowroot is very simple, tastes like a white sauce, and has less carbs in it than if you used flour or cornstarch.  In a casserole it barely adds anything to your carb count.  I love it!  I love the way it makes sauces taste.  It's a little different to use than flour or cornstarch in that you need to be careful not to over cook it.  It will lose its thickening if you do.  So as soon as your sauce is thick you need to take it away from the heat.

This recipe is so versatile.  I am thinking of all kinds of variations I could do with it already.  You may come up with some of your own.


1  medium  spaghetti squash
2  tablespoons  butter
1/2  onion -- chopped
1 tablespoon  arrowroot powder
1 cup  almond milk, unsweetened
1/2  teaspoon  italian seasoning
1/2  teaspoon  garlic powder
1/2  teaspoon  salt
1/4  teaspoon  black pepper
2  cups  fiesta blend shredded cheese -- (or any cheese)
1/4  cup  Parmesan cheese

Preheat oven to 375F.  Cut Spaghetti squash in half, and place cut side down in a baking pan with about a half inch of water.  Bake 40 minutes.  Let cool, and remove seeds and strands.  Set aside.

In medium saucepan, melt butter and add onions.  Stir and fry until onions are clear.  Add arrowroot powder and stir and fry for a few seconds, until bubbly.  Turn off heat, and very slowly add almond milk, whisking as you do.  Stir until thickened.

Add Italian seasoning, garlic powder, salt, and pepper.  Add shredded cheese and stir until cheese is melted.  Add spaghetti squash and stir together well.  Pour into greased 1-quart baking pan and sprinkle Parmesan cheese on top.

Optional: You can toast some low carb bread crumbs in butter and mix with the parmesan cheese and sprinkle on top if desired.

Bake 375F for 30 to 40 minutes or until lightly browned on top.

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

6 Servings/Per Serving: 180 Calories; 14g Fat (72.8% calories from fat); 8g Protein; 4g Carbohydrate; trace Dietary Fiber

Variation: Add diced ham and broccoli, or green beans for a main dish.  Or any cooked meat and vegetable that you desire. Bake 30 minutes.
Mexican Variation: Add Mexican seasonings, diced green chilies, and nopalitos.

Sunday, April 7, 2013


A hearty chili with green peppers, hominy, mushrooms and tomatoes, with a smokey flavor.  Very flavorful with just the right spice.  This is what we had for supper tonight.


1  pound  lean ground beef
1  small  green pepper -- diced
1  tablespoon  minced garlic
1  cup  Juanita's Mexican Style Hominy
4 1/2 ounces  mushrooms -- sliced (1 jar)
28 ounces  whole tomatoes
1  cup  green taco Sauce, Ortega-mild
1  cup  water
1  tablespoon  chili powder
1  tablespoon  cumin
1  teaspoon  sea salt
1/2 teaspoon  garlic powder
1/2 tablespoon  liquid smoke flavoring
2 dashes  hot sauce

Brown beef and drain.  Add green pepper and minced garlic and cook, stirring 5 minutes longer.  Add hominy and mushrooms and stir.  Add whole tomatoes and break up with a fork or spatula.  Add green taco sauce, water, chili powder, cumin, sea salt, garlic powder, liquid smoke, and hot sauce.

Bring to a boil, reduce heat to simmer, cover and let simmer for 30 minutes.

  "6 1/2 cups"
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6-1 cup servings and 1/2 serving/Per Serving: 266 Calories; 17g Fat (56.5% calories from fat); 16g Protein; 13g Carbohydrate; 4g Dietary Fiber


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