TACO OR SANDWICH WRAP

Remember my last post for the Thin Crust Pizza Crust?  Well, this is basically the same recipe, except I didn't bake it as long and I added some seasonings to make it more "Mexican flavor."  I was thinking of my pizza crust, deciding how to use my leftover taco meat and wondering if my pizza crust would be flexible enough to work for a wrap.  Well, it was!  This makes a wonderful wrap for anything from tacos, to sandwiches filled with your favorite meats, or sweeten it and make a dessert wrap! I'm loving this recipe.

To make sure it comes out flexible so you can roll it, just bake it until just done, but not browned at all. I do it in my toaster oven on the toast setting between light and medium.  Only takes a couple minutes and it's done.  If in the oven, you would have to watch it, and determine the time that works best. I have not done this in the oven. If you overdo it, have no fear! Just make pizza.  I stuffed my fillings pretty full today so I did not roll it up like a wrap, but if I had less filling in there I sure could have.  I'm thinking I should make up several of these ahead of time and keep them handy for quick lunches, pizzas, or whatever.  You can season in whatever different ways you choose.

For Taco Seasoned Wrap:
1/2 tsp. cummin
1/4 tsp. chili powder
1/8 tsp. each of onion and garlic powder

Mix well into dry ingredients, before adding wet ingredients.

Variations: You can try any seasonings of your choice to go along with whatever you are filling with.  Garlic powder and rosemary for Italian?  Or basil?  Whatever your fancy.  Be creative.

Original recipe for Thin Crust Pizza Crust: http://ginnyslowcarbkitchen.blogspot.com/2014/06/thin-crust-pizza-crust.html

THIN CRUST PIZZA CRUST

One cannot have too many pizza crust recipes! I have several, and this has become my favorite. I make this pizza for a quick lunch pizza quite often and I've also made it into a larger pizza on pizza night at our house.  It's become my favorite pizza crust.  Even my non-low-carbing hubby says it is good.  It's quick and easy to put together.  I always make it in my toaster oven.  the pan I used in the video is the tray that came with my toaster oven.  I just lined it with parchment paper.  I've done this on aluminum foil also and it was ok, but sticks more to the foil.  It's just much easier if you use parchment paper.

I admit it has been several years since I've eaten a wheat crust, but this is about as close as it comes to what I remember of a good thin wheat crust.  It's not crisp, if you want a crisp crust. If you're looking for crisp, this one is a good one for a quick lunch pizza. 

This one I'm showing you today came about as a spin-off from my Cheesy Bread Pizza Crust.  Only in this one I left out the oil, and the baking powder, and the nutritional yeast flakes.  It comes out a very nice thin crust.

THIN CRUST PIZZA CRUST                      

2 tablespoons  Parmesan cheese

1 tablespoon  almond flour - Honeyville is what I used

1 heaping teaspoon  psyllium husk powder 

1 egg

1 tablespoon  Marsala wine -- OR any other liquid. I like the flavor this gives

In a small bowl, combine Parmesan cheese, almond flour, and psyllium husk powder.  Whisk together until all the lumps are out. Add egg and marsala wine (if using) or other liquid. 

Whisk together until smooth. Spread out on parchment lined toaster oven tray. Bake on toaster setting on "medium" or until lightly browned on top.  If baking in oven place in preheated 350F oven for about 10 minutes or until lightly browned. Time may need adjusting. So watch it close. I have only done it in my toaster oven.  

Spread your choice of toppings and bake until cheese is bubbly and done to your liking.

Copyright:

  "© Ginny's Low Carb Kitchen, 6/25/2014"

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Whole recipe is 1 Serving: 185 Calories; 11g Fat (58.5% calories from fat); 12g Protein; 6g Carbohydrate; 5g Dietary Fiber, 1g net carb

CHOCOLATE RICOTTA PIE OR TART

I don't know why, but I decided I would make this in a tart pan today.  You can decide if you want a tart pan or a pie pan.  So what difference does it make?  What's the difference between a pie or a tart?  If I put this in a pie pan, it would be a pie. If I make it in a tart pan, it's a tart.  It's all in the shape I guess.

I just wanted to use my new tart pan for the first time. So today it's a tart! This is based on Olive Garden's Chocolate Ricotta Pie recipe which is available on their website.  I started from there, and converted it to low carb and gluten free.  You may come up with your own variation but this was so good to me! The original recipe called for almond extract. I decided on vanilla instead since I love LOTS of vanilla flavor.  Since I did not make it in time to chill overnight I put it in the freezer for a couple hours so that it was a soft frozen. I decided I really like it that way! Especially in the tart as it was much easier to remove from the pan semi-frozen.  If I were to make it a pie, I probably would just chill it all day or overnight.

The crust I used was one I use often as a graham cracker crust substitute.  It tastes so much like a graham cracker crust that it has become my main recipe for anything that calls for that.  You can make it taste even more so by adding Capella Graham Cracker Flavor Drops (about 16 drops) to the melted coconut oil before mixing it in. I'm running out of it so didn't use them today but it still tasted pretty much like a graham cracker crust to me.

CHOCOLATE RICOTTA PIE OR TART                    

                        Crust
1 cup  golden flaxseed meal
1 scoop  whey protein, Pure Protein, Vanilla Creme -- (1/3 cup) - whatever brand you have, this is the brand I used.
1/4 cup  equivalent of sugar -- (1 Tbsp + 2 tsp Truvia, or 6 packets)
1/4 cup  coconut oil -- (OR butter), melted
                        Filling
1 pound  ricotta cheese
3/4 cup  equivalent of powdered sugar -- (I powdered 5 tbsp. + 1 tsp Truvia in my coffee grinder)
2 teaspoons  vanilla extract
1/2 cup  Nestle Dark Chocolate Morsels (OR sugar free chocolate chips - I found the carb count is about the same for most, and most have malitol.)
1 1/4 cups  heavy cream
1/2 tablespoon  sugar-free vanilla pudding and pie filling mix
1/8 teaspoon  stevia extract

Crust: In medium bowl, add flaxseed meal, whey protein, powdered sweetener, and coconut oil OR butter.  Mix well with a fork.  Press into the bottom of a 10-inch pie plate. Bake in 350F oven preheated, for 10 minutes. Let cool.

Filling: In medium bowl add ricotta cheese and powdered sweetener.  Mix with electric beater and set aside.

In a food processor add chocolate morsels and pulse until chopped but not too fine.

Fold chopped chocolate morsels into ricotta mixture and chill.

In another bowl add heavy cream, sugar-free pudding mix, and stevia extract. Whip until stiff.

Fold into ricotta and chocolate mix, half at a time. Spread over cooled crust.  freeze 2 hours, or chill overnight in refrigerator.  (I like it partially frozen myself!)

If desired you can drizzle some sugar-free chocolate syrup over the top or just top with whipped cream.

Description:
  "This is based on Olive Garden's recipe for their Chocolate Ricotta Pie, LC and GF, can be frozen or chilled in the frig."
Copyright:
  "© Ginny's Low Carb Kitchen, 6/25/2014"
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8 servings:  439 Calories; 38g Fat (74.2% calories from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber (11g net carbs)

12 servings:  293 Calories; 25g Fat (74.2% calories from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; (8g net carbs)

16 servings: 220 Calories; 19g Fat (74.2% calories from fat); 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; (5g net carbs)

RHUBARB DREAM BARS, LC, GF

I love rhubarb because it's low carb and low calorie and you can make such wonderful things with it! I've been using rhubarb lately because I have some wonderful friends who give it to me.  I can't grow it myself because I have no place to grow it living in a town home with no yard of my own.  If I could grow it, I would grow oodles of it! as it is I've had oodles of it anyway lately from friends who are generous with their over abundance.  I was browsing facebook the other day and a friend posted a recipe for Rhubarb Dream Bars, which I then did a search for on Pinterest to find the recipe and I found this one.  Actually I found several different ones but they were all pretty much the same recipe, and I figured I could convert it easily enough to low carb and gluten free. It was my turn also to do coffee and fellowship time this Sunday morning so I made it to bring and share and try out on all the "norms" (those people who eat non-low-carb and wheat).

They all said it was really good, and then I told them it was sugar free and gluten free and asked for their honest opinion compared to a sugar dessert.  A couple people said it wasn't as sweet as they are used to with sugar but it was really good and one said she prefers it not as sweet.  To me it was VERY sweet.  My hubby said the same.  So I guess it's all in what you're used to in "sweet."  Having not had sugar for a long time, it was good to get the opinion of those who are used to it.  Everyone said they did not notice any aftertaste from the sweeteners.

It helps to use a combination of sweeteners.  Anytime I used just one, people seem to get an aftertaste.  I never do anyway.  I guess it's because I'm so used to them perhaps?  But I used in this a combo of xylitol, Truvia, and stevia, as that's what I had on hand.  You can do whatever you are used to using.  I went easier on the xylitol, since it does have calories and carbs, and it also can have a gastrointestinal effects if you aren't used to it or use too much at a time.  So I used only 1/4 cup of that in my mix.  I went heaviest on the Truvia, and then again stevia equal to 1/4 cup.  I try to mix flours and sweeteners in my baked recipes because it is cheaper to do so for one thing, since they are all so expensive.  I try to use what I can get locally, rather than what I have to order, but I do order what I can't get.  But I just don't do much baking anymore because it costs too much! And I tend to eat too much when I have a whole pan of something.  But it was nice to have people to share it with today. And I am happy to share it with you all, and hope you enjoy it!

RHUBARB DREAM BARS                    

1 cup  Almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/2 cup  Whey Protein, Biochem -- (what I used, you can use whatever brand you want. Biochem has <1g carb per scoop)
3/4 cup  powdered sugar substitute -- You can use Swerve or a combo of different granulated sweeteners. I used Truvia, xylitol, and stevia
1/2 cup  butter -- cold, cut up
4 eggs
2 cups  sweeteners of choice -- Again I used a combo of the same as above.
1/2 cup  Jennifer's bake mix -- (OR almond flour)
1 1/2 teaspoons  salt
4 cups  rhubarb -- chopped

Crust: In a food processor, combine almond flour, flaxseed meal, whey protein, powdered sweeteners (powdered in a blender or coffee grinder), and butter. Pulse a few times until butter is mixed in well and it looks like crumbs.  Press into a greased 9 x 13-inch baking pan. Bake at 350F until golden brown, 10 to 15 minutes.

In a mixing bowl, combine eggs, 2 cups of sweeteners, bake mix (OR almond flour), and salt. Beat until smooth.

Add rhubarb, and mix in. Spoon mixture over baked crust. Bake 350F for about 45 to 50 minutes. I baked it 50 minutes.  Cool, cut into bars, serve with whipped topping if desired.

Source:
  "converted to low carb, gluten free from this original recipe: http://dixieskitchen.com/2011/11/07/rhubarb-dream-bars/"
Copyright:
  "©ginnyslowcarbkitchen.blogspot.com"
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24 Servings/Per Serving: 103 Calories; 9g Fat (71.8% calories from fat); 4g Protein; 3g Carbohydrate; 2g Dietary Fiber

1g net carb per serving

QUARK CHEESE DESSERT WITH RASPBERRY RHUBARB TOPPING

Well it's raspberry rhubarb topping, even though I forgot the rhubarb part on the picture. ARGGH! Hate when I do that. I love quark.  It's creamy and works so well in cheesecakes and anywhere you need a soft cheese such as cream cheese or mascarpone. It has a very delicate flavor.  I did a video and a little write-up on quark you can watch here If you don't care to try the quark, and you just want to make this, feel free to use cream cheese or mascarpone, or kefir cheese if you have that. 

I got a lot of rhubarb from friends from church last Sunday, which I am so thankful for! I love rhubarb.  I usually make a sauce with Strawberries, but this time I had some raspberries so went ahead and used them. One thing I've learned when cooking rhubarb is you do not need to add any liquid! Especially if you're combining it with frozen fruit.  It came out way more liquid with the raspberries and I added no water at all.  I'm going to be searching for ideas for my rhubarb. Still have lots.  

                      

QUARK CHEESE DESSERT WITH RASPBERRY RUHBARB TOPPING

            

                        Raspberry Rhubarb Sauce

  1 pound  raspberries -- Unsweetened, frozen

  6 cups  rhubarb -- diced

  1 cup  your choice of sweeteners

  2 tablespoons  cold water

  1 packet  gelatin powder, unsweetened

  1 teaspoon  cinnamon -- (optional)

                        Crust

  1 cup  golden flaxseed meal

  1/3 cup  whey isolate protein -- (carbs will depend on brand)

  2 packets  Truvia -- OR 4 tsp. equivalent

  2 tablespoons  coconut oil -- OR butter-melted

                        Quark Filling

  2 cups  quark cheese

  1 cup  your choice of sweetener

  2 teaspoons  vanilla

  1 cup  heavy cream

  1 tablespoon  sugar-free vanilla pudding and pie filling

Raspberry Rhubarb Sauce: In large saucepan, add raspberries, rhubarb, and sweetner. Do not add any water! In a small bowl add 2 tbsp. cold water and sprinkle gelatin over the top and let sit while the sauce is cooking.  Place saucepan with raspberry/rhubarb mixture onto stove and bring to a boil, stirring constantly.  It will turn into more liquid as it cooks and the raspberries thaw.  Once it reaches a boil, reduce heat, cook for 6 to 8 minutes more, stirring.  Remove from heat and stir in the gelatin mixture and cinnamon (if using).  Let completely cool and chill in the refrigerator.

Crust: In 10-inch pie plate or 7 x 11-inch glass baking dish, add flaxseed meal, whey isolate protein, Truvia, or sweetener of choice, coconut oil.  Mix together well and press into bottom of dish.  Bake in preheated 350F oven for 10 minutes. Cool.

Quark Filling: In large mixing bowl, add quark cheese, sweetener and vanilla. Beat until smooth.  In another bowl add heavy cream and sugar-free vanilla pudding.  Whip until stiff.  Add whipped cream mixture to quark and beat until well combined and smooth.  Spread out on top of cooled crust.

Top each serving with raspberry rhubarb sauce. 

Top with whipped cream if desired

Source:

  "Ginny's Low Carb Kitchen"

Copyright:

  "©ginnyslowcarbkitchen.blogspot.com"

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Per Serving: 202 Calories; 13g Fat (55.9% calories from fat); 10g Protein; 13g Carbohydrate; 6g Dietary Fiber; 36mg

BEEF AND PEPPER CURRY STIRFRY

Found this one as I was going through my MasterCook recipes.  I've just gotten a new laptop, which means transferring my cookbooks from my MasterCook into my MasterCook now installed on the new laptop.  Usually that's been a fairly easy task in the past but for some reason this time nothing worked.  Each time I closed it when I opened it again the cookbooks were gone.  I got a headache trying to figure it out.  Well I finally got them to stay put today, but I had to rename them in order to do so.  I'm just not a techie person, but I usually find a way if I keep trying!

Yet something good came out of it all.  I got reacquainted with some old recipes.  I thought for sure I had posted this one but I guess I didn't.  So here it is.  I hope you enjoy it.  I think, now, I'll have to make it again soon!

BEEF AND PEPPER CURRY STIRFRY                    

1/4 cup  coconut oil
1 red pepper -- sliced into strips
1 green pepper -- sliced into strips
1 yellow pepper -- sliced into strips
1 pound  Marketside coleslaw mix -- (any bag of cole slaw mix will do or shredded cabbage)
1/3 cup  coconut flakes -- (approximately, I used a handful)
1/3 cup  slivered almonds -- (approximately, or a handful)
2 tablespoons  curry powder -- (or to taste, I just shook it in, didn't measure)
1 cup  water
1 tablespoon  cornstarch OR 1 tbsp arrowroot powder
1 teaspoon  beef bouillon -- (gluten free and msg free)
1 teaspoon  blackstrap molasses
Liquid sweetener to equal 2 tbsp.
1 pound  lean ground beef -- browned and drained

In 20-inch stainless steel skillet, melt coconut oil.  Add red pepper, green pepper, and yellow pepper. Stir and fry on medium high heat for about 3 to 5 minutes.  Add coleslaw mix and cook, stirring until vegetables become tender.

Add coconut flakes and slivered almonds.  Stir in curry powder.  In measuring cup combine water, cornstarch OR arrowroot powder, beef bouillon, blackstrap molasses, and liquid sucralose.  Mix well and add to vegetables and stir together well.

Stir in ground beef, and cook, continuing to stir for about 5 more minutes.

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6 Servings/Per Serving: 375 Calories; 31g Fat (72.4% calories from fat); 16g Protein; 10g Carbohydrate; 2g Dietary Fiber

LAYERED CHICKEN AND SPINACH CASSEROLE

PIN IT: http://www.pinterest.com/pin/774124910870962/

After our very very long winter, we are now having a very hot end of May.  I think we hit 90 today.  So I don't like to do anything in the stove or oven.  I decided to do a microwave dish.  This was contrived from my Microwave Spinach Lasagna recipe as sort of a chicken version.  It's not exactly a chicken lasagna though. You could make it with alfredo sauce if you don't want to make my sauce. But I made a chicken cream sauce. My hubby does not like cream cheese in sauces and he doesn't like alfredo sauce. So if you want it to be a chicken alfredo and spinach lasagna, without the noodles, just use a 16 oz jar of alfredo sauce. Either way, I think it's a keeper!

PIN: http://www.pinterest.com/pin/774124910870976/

I did not bake this in the oven. I used my microwave so the instructions are for microwave.  If you prefer the oven, I would guess 350F for 30 to 40 minutes, as most casseroles.

LAYERED CHICKEN AND SPINACH CASSEROLE                    

1 pound  chicken breast
   salt and pepper -- as you like
   garlic powder
   onion powder
   italian seasoning -- (all seasonings just sprinkled on over chicken to taste)
                        Cream Sauce
 1/4 cup  butter
2 tablespoons  arrowroot powder
1 teaspoon  chicken bouillon -- or chicken soup base such as "Better Than Bouillon"(gluten free, no msg)
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder
1 cup  chicken broth
3/4 cup  unsweetened almond milk (original)
                      Spinach-ricotta layer
1 cup  frozen spinach -- thawed, all water squeezed out
1 cup  ricotta cheese
1 large  egg
1/4 cup  low carb *bread crumbs -- (if you have them, or almond meal and parmesan toasted in a pan to make crumbs)
1/4 tablespoon  red pepper flakes

1 cup  mozzarella cheese
1/4 cup  parmesan cheese

Place chicken in crockpot and sprinkle with salt and pepper, garlic powder, onion powder, and Italian seasoning.  Cook on high for 2 1/2 to 3 hours.  Remove and chop into cubes. Save the broth for the cream sauce. I came out with a cup of broth without adding any water to the chicken.

Cream Sauce: In medium saucepan, add butter, arrowroot powder, chicken bouillon, onion powder, and garlic powder.  Bring to a boil, stirring all the while until very bubbly.  VERY SLOWLY, add the chicken broth and almond milk stirring constantly.  Let it come again to a boil, and lower heat and stir for 1 minute.  Add to chicken and mix together.

Spinach-Ricotta layer: In a medium bowl, mix together spinach, ricotta cheese, egg, 1/2 of bread crumbs, and red pepper flakes. Stir together well.

Spray 9 x 9-inch baking dish with non-stick cooking spray.  Layer 1/2 of the meat sauce.  Top with the Spinach-Ricotta mixture.  Sprinkle Mozzerella cheese on top.  Add another layer of remaining meat sauce. Sprinkle remaining bread crumbs and parmesan cheese on top.

Place in microwave and cook on high for 3 minutes, then cook 15 to 18 min. power level "50".  Let sit for about 5 minutes after removing.

Copyright:
  "© ginnyslowcarbkitchen.blogspot.com"
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6 Servings/Per Serving: 358 Calories; 26g Fat (64.8% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 476mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : *Bread crumbs are not listed in nutrition info, because it will depend on what kind of bread you use, or if you use a substitute

KEFIR LABAN STRAWBERRY DESSERT

Kefir is the best probiotic food I know of and delicious to boot! I've been making kefir a lot lately. I have the same grains I had since 1998! They are hearty and last forever if you take care of them right. I usually get it out for a while and then freeze my grains again, because I get tired of making it.  But my whole family has benefited from the probiotics of kefir and kefir laban (cheese). I made a video of how to make kefir cheese a while back. So I'll post that again here for you.




It most likely will not work to make kefir cheese from store bought kefir.  I don't know why.  I only know I tried it with one brand and it did not make cheese.  The store bought kefir does not have as much probiotic as if you have the grains and make it yourself.  Dom's site is the best source I know of for information on making kefir and kefir cheese.

This is what my kefir laban looks like. I used 1/4 cup of it for this dessert.

KEFIR LABAN STRAWBERRY DESSERT                      

1/4 cup  kefir cheese, plain (*see note)

2 tablespoons  heavy cream

liquid sweetener to equal 2 tbs to 1/4 cup -- (depending on your taste) I used this: 

EZ-Sweetz Debittered stevia

1/2 teaspoon  vanilla extract

2 tablespoons  strawberries -- chopped

In a small bowl combine kefir cheese, heavy cream, sweetener, and vanilla extract. With an electric whisk, whip for about 1 minute or until very smooth and creamy. 

Transfer into serving dish and top with strawberries.  Add some whipped topping if desired.

Source:

  "Ginny's Low Carb Kitchen"

Copyright:

  "© http://ginnyslowcarbkitchen.blogspot.com"

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1 Serving: 240 Calories; 24g Fat (87.4% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 53mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat.

*NOTE: The nutritional info for kefir laban is not exact.  It will depend on what type of milk you made it with and how long you let it culture.  The longer it is cultured, the less carbs there will be in it.  So the nutrition information is an estimate according to what I used.  I use whole milk and culture it for 24 hours and sometimes longer.

LASAGNA IN A MUG, LC, GF

PIN: http://www.pinterest.com/pin/774124910728006/

I just got back home Thursday, after spending a week visiting my mom and helping out after she had hip replacement surgery.  I was exhausted when I got home, and was really hungry for something good, but also something quick and easy to prepare! I had all the ingredients for this on hand, thankfully, and it took very little time to throw together, microwave, and I was soon relaxing with a very tasty lasagna in a soup mug. I only wish I had thought of it before my trip, so I could have had it as a lunch option while there.  I have a difficult time when away from home, thinking of easy foods that I can either take along, or make easily at someone else's house.

I don't have small kids anymore, but I'm thinking, if you have children, they would love this.  It would be a great kid's meal.  I only have big kids now... adult kids that is, but this is great for any age.  I am thinking it will be a lunch I'll make for myself often.

I made a quick video for you so you can see how I put it all together.



                   

LASAGNA IN A MUG

1 tablespoon  Classico Pizza Sauce
1/4 cup  ricotta cheese
2 tablespoons  Parmesan cheese
1/4 teaspoon  garlic powder
1/4 teaspoon  onion powder
1/4 teaspoon  oregano
1/8 teaspoon  salt
2 tablespoons  mozzarella cheese
1 Pork Sausage Patty, precooked, chopped
2 tablespoons  Classico Pizza Sauce
2 tablespoons  mozzarella cheese

Spray 1 soup mug or small bowl with non-stick cooking spray.

Add 1 tbsp pizza sauce and spread on the bottom of your mug.

In small bowl, combine ricotta cheese, Parmesan cheese, garlic powder, onion powder, oregano, and salt. Mix together well.  Pour into soup mug on top of pizza sauce.

Add 2 tbsp mozzarella cheese on top.

In small bowl, mix pork sausage with 2 tbsp pizza sauce and spread on top of cheese mixture.

Sprinkle 2 tbsp mozzarella on top. Microwave 2 to 2 1/2 minutes on high. Let cool for a couple minutes.


  "© ginnyslowcarbkitchen.blogspot.com"
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Makes 1 Serving: 478 Calories; 38g Fat (71.1% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber;

CHICKEN CHILI

PIN --> http://www.pinterest.com/pin/774124910625833/

We had this for supper the other night, and it was one of those recipes where you just got an idea and started throwing things together, and voila! it turned out wonderful.  My husband and son said I HAVE to share this or something! I agreed. It was too good to keep it to ourselves.  Good things must be shared. Hence... I am back sharing recipes now and then.

This is a wonderfully spicy flavorful green chili.  You can make it more or less spicy as you please.  In the recipe I went mild on the seasonings compared to what I actually put in.  So since that is a matter of preference, I leave it to you.

CHICKEN CHILI

6 servings                    

1/4 cup  coconut oil
1 pound  chicken breast -- diced
1 tablespoon  chili powder
1 tablespoon  cumin powder
1 teaspoon  onion powder
1 teaspoon  garlic powder
salt and pepper -- to taste (I just sprinkled it over all)
1/4 teaspoon  hot sauce
32 ounces  green taco Sauce, Ortega-mild -- (2 16 oz. bottles)
15 ounces  black beans, canned -- drained and rinsed well
15 ounces  diced tomatoes -- (canned)

In large frying pan, add 1/4 cup coconut oil, or oil of your choice, and melt.  Add chicken, chili powder, cumin powder, onion powder, garlic powder, salt and pepper and hot sauce.  Stir and cook until chicken is cooked through.

Transfer the chicken into a 2 or 3 qt pan and add green taco sauce, black beans, and diced tomatoes.  Stir together, bring to a boil, then reduce heat and simmer for 30 minutes to blend flavors.

Copyright:
  "Ginny Larsen, 4/14/2014"
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Per Serving: 268 Calories; 16g Fat (52.9% calories from fat); 17g Protein; 14g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 1038mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : 9g net carbs per serving

A LITTLE HELP FOR MY FRIEND

I have not been blogging much lately, and that's because a very dear friend of mine who is more like a sister to me recently had a terrible accident a couple weeks ago.  Brenda was coming home from grocery shopping and going up the stairs from her garage into their town home.  We don't know what happened but she fell backwards off the steps onto the concrete floor and fractured her skull. She had multiple spider fractures and massive bleeding in her brain and has been in a coma.  She very recently came out of the coma, but is only semi back.  She has a long road of recovery ahead of her.  Each day we hear of a little more progress.  She doesn't recognize people yet, but she is beginning to say a few words now and then.  She just had her feeding tube removed and hopefully will be able to eat again on her own.  There is a very long road of therapy and rehabilitation needed for her and the financial burden is tremendous, so I started a fundraiser.  I hope nobody will get offended at my posting the link to that here, but I want to give every opportunity I can for people to help this dear couple.  I'm just bringing it to the attention of everyone I know, because I love my friend and I miss her greatly and pray daily that we'll have her back again to her normal self one day.  I would want someone to do the same for me.

Me (left) and Brenda (right) in 2010 when she came to visit

I've set up a site where people can donate http://www.youcaring.com/medical-fundraiser/brenda-jean/115358  I'll be placing a widget with a link to the site on my sidebar as well.

All donations go directly into their paypal account.  I'm doing all I can to get the word out!  I want my friend back!

God bless! None of us knows what tomorrow brings.  Be thankful for friends and family while you have them and show them you love them!  If all this makes you do is be thankful for them and give them a huge hug today, then that too is a good thing.

CHICKEN NOODLE SOUP, LC, GF

PIN: http://www.pinterest.com/pin/774124909797093/

I looked outside this morning and it was a beautiful sunny day.  Said I to myself, "Good day for a walk!" I checked my Weather Bug however, and discovered it was 7 degrees F out there with a -7 degrees F windchill.  Quickly I changed course and decided to spend some time in the kitchen warming up the house with something good.  Hot sounded really good today.


CHICKEN NOODLE SOUP                    

1/2 Crepes recipe (Below)
32  ounces  chicken stock -- (organic or homemade)
10  ounces  canned chicken -- (or use left over chicken or turkey)
1/4 cup  chopped onion
1 small  carrot -- shredded
1 stalk  celery -- chopped
1/2 cup  green pepper -- chopped
1 tablespoon  minced garlic
1 teaspoon  sea salt
1/2 teaspoon  basil
1/2 teaspoon  thyme
1/2 teaspoon  onion powder
1/8 teaspoon  cayenne pepper
2 tablespoons  cold water
1 envelope  knox gelatine, unflavored

Cut egg noodles out of "Egg Noodles or Crepes" recipe, (OR you can use zucchini noodles, or shredded cabbage - nutrition info will vary).  Set aside.

In large pot, add chicken stock, chicken, (OR turkey), onion, carrot, celery, green pepper, garlic, salt, basil, thyme, onion powder, and cayenne pepper.

Bring to boil, reduce heat, and simmer 15 minutes.  While soup is simmering, in small cup, add cold water and sprinkle gelatine over the top and let it dissolve.

After soup has simmered 15 minutes, add gelatine mixture and stir.  Add noodles to soup and simmer 1 more minute.

Nutrition information is for entire recipe.

Copyright:
  "©ginnyslowcarbkitchen.blogspot.com"
                                    - - - - - - - - - - - - - - - - - - -

Per recipe: 695 Calories; 26g Fat (36.5% calories from fat); 77g Protein; 26g Carbohydrate; 6g Dietary Fiber

EGG NOODLES OR CREPES
                     
2 tablespoons  heavy cream
1 tablespoon  cream cheese -- softened
1 teaspoon  coconut flour -- (Bob's Red Mill is what I used)
1/8 teaspoon  salt
3 eggs -- (use 4 eggs if making lasagna noodles)

Mix heavy cream, softened cream cheese, coconut flour, and salt in a small bowl, and beat until smooth. Add eggs, one at a time, beating until smooth.

For lasanga noodles--line a 9 x 13" cake pan with parchment paper, and spray well with non-stick cooking spray.  pour mixture into pan.  Bake 350 degrees for 10 min.  I make double and pour into 2 cake pans and bake.  When done cool completely, use one pan for bottom layer.  Layer meat sauce and cheese layers on top.  Peel the other "noodle" out of the other pan, rolling it up.  Layer it on top of meat and cheese, and add another layer of meat sauce and cheese toppings.

For Crepes--Pour 3 tablespoons of the egg mixture into a hot buttered 7-8" skillet, and swirl around until mixture coats the bottom of the pan.  Cook until eggs are set but not browned.  Flip and lightly cook other side.  Use as crepes in recipes with fillings, or cut into strips to make noodles.

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6 SERVINGS/Per Serving: 64 Calories; 5g Fat (74.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 89mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

TIME TO ENJOY THE BOUNTY AND GIVE THANKS!

It's that time of year again! So many ideas out there it's hard for one to know where to start!  Most of us tend to have the same traditional meals each year, but when low carb and gluten free it can be a challenge and somewhat depressing not to be able to have our favorites. But with such an array of choices out there, there is no need for deprivation on the holidays whatsoever!

Carolyn Ketchum from "All Day I Dream About Food" has a Thanksgiving Roundup for us to make it a little easier to find some great low carb choices to make. She has 30 delicious low-carb recipes to choose from.

There are many choices to choose from for every part of your meal from the stuffing to the dessert and everything in between!  A few of my own recipes are shared.

My Pumpkin Chiffon Pie


My Spiced Cranberry Sauce


My Browned Butter Squash


A couple more of my favorites are Butternut Squash Pie


OR
Pumpkin Cheesecake



HAPPY COOKING! And HAPPY THANKSGIVING TO YOU AND YOUR FAMILY - from our house to yours.

HOMEMADE COLD CEREAL, SF, GF, LC

I don't really need cold cereal all that often.  Once in a great while though, I am in the mood for it.  I've been seeing some great ideas lately online, so I thought I'd put them together and come up with my own variation of cold cereal.

This fit the need for sure.  First I saw this recipe of "Frosted Flakes" and I happened to have just bought some coconut chips from my local health food store from a bulk bin.  Then I saw this recipe from Kent Altena about toasting coconut.  I sort of took a bit of each recipe, and put together my own tweaks.

PIN: http://www.pinterest.com/pin/774124909760602/

I also decided to add a few things to the mix to make it stretch farther so I'd have a nice bag of cereal for the week if I want it. So I took the almond thins recipe that is all over the internet, and made it with half flax and half almonds and added some sweetener and some cinnamon and some Capella graham flavor drops.  If you don't have them, and don't want to order them, not to worry.  You can make it without, but I just really like that graham cracker flavor.

So this filled about 3/4 full a gallon sized bag, as you see.  I also added some cashews, but when I saw the amount of calories and carbs I was racking up, I decided to leave them out of the recipe and next time I won't add them. You can if you choose.  I have to say this was really filling and kept me all morning so that even by lunch time I was not feeling particularly hungry.

The dried cranberries in the recipe are from this recipe.

HOMEMADE COLD CEREAL, SF, GF, LC         

COCONUT LAYER:

3 cups  coconut chips

1 tablespoon  coconut oil

1/4 teaspoon  EZ-sweetz Stevia and Monk Fruit -- (OR other liquid sweetener drops to equal 1/4 cup)

Cinnamon -- (I just sprinkled it over all, did not measure, perhaps a tsp.)

GRAHAM CRACKER LAYER:

1/2 cup  flaxseed meal, golden

1/2 cup  almond flour

1 egg white

1/4 teaspoon  EZ-sweetz Stevia and Monk Fruit -- (OR other liquid sweetener drops to equal 1/4 cup)

16 drops  Capella Flavor Drops, graham cracker concentrate -- (optional, but if you have them, it gives it a graham cracker flavor)

1 packet  Truvia

           

1/2 cup  Dried Cranberries, whole, SF

1 cup nuts (optional--not included in nutritional info)

COCONUT LAYER: Preheat oven to 350F.  Line cookie sheet with aluminum foil.  Spread coconut chips out on cookie sheet.  In small bowl, place coconut oil and EZ-sweetz Stevia and Monk Fruit, and microwave for 20 to 30 seconds to melt.  Drizzle over coconut flakes and stir until oil is well mixed over all.  Sprinkle with cinnamon, and stir together again. Bake about 4 minutes.  Remove and stir.  Bake another 3 minutes, or until golden brown.  Be careful not to burn!  Spread on paper towel and let cool.

GRAHAM CRACKER LAYER: Preheat oven to 325F.  Line cookie sheet with parchment paper. In food processor, add flaxseed meal, almond flour, egg white, EZ-sweetz Stevia and Monk Fruit, and Capella Flavor Drops.  Process until it is mixed well and makes a stiff dough. Place onto parchment paper. Top with plastic wrap, and roll out very thin, especially in the center so that it is evenly rolled out.  Sprinkle with packet of Truvia.  Cut into small pieces with a pizza cutter.  Bake 10 minutes.  Remove any on the edges that are done, and put back in, baking 2 to 5 minutes at a time, checking to make sure it does not burn, removing those on the outside that are done, and putting back in until all are crisp and lightly browned.  Let cool.

Mix cooled coconut flakes and graham cracker pieces together.  Add dried cranberries.  Mix well.  Add chopped nuts if desired (optional).

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About 7 -1/2 cup servings/Per Serving: 343 Calories; 32g Fat (77.8% calories from fat); 6g Protein; 15g Carbohydrate; 9g Dietary Fiber

NOTES : 6g net carbs per serving

MAPLE FLAVORED SYRUP AND ONE BIG FLUFFY PANCAKE

PIN: http://www.pinterest.com/pin/774124909749193/

I've been wanting to do a maple syrup recipe for quite a while now, and had one in my mind that I had tried before but it needed some tweaking.  A reader asked me if there was a maple syrup anywhere out there that didn't have sucralose or malitol in it but sweetened with erythritol and stevia.  I didn't know of any.  And most of those low carb syrups out there are way too expensive for me to want to ever have syrup with my pancakes anyway, if I did find one.  It gets pricey to eat this way sometimes!  You either pay the price or go without and eat boring food.

A boring food eater I'm not.  I like good taste.  This syrup turned out very rich and full of flavor.  It does not taste like a diet syrup.  I thought it was too thin at first but when I compared it with syrups from the store, it is the same consistency.  If you heat it, it will be thinner, if you serve it cooled, it is a bit thicker.  If you want thicker than what it is I'm thinking (though I have not tried it yet) that you could do 1/4 cup butter instead of 2 tbsp. and 2 tbsp. arrowroot instead of 1.  The arrowroot adds only a trace of carb per serving, as well as the blackstrap molasses in this recipe.  The carb count is very low per serving.  I didn't use xanthan gum because I don't really care for xanthan gum.  It takes away the flavor and sweetness.  This has all the flavor and sweetness.  Then there's the pancake...

This pancake was the cakiest pancake I've ever made! I was not going by any recipe, just started adding this and that and wow! This is one thick fluffy pancake. I realized I forgot to add any oil to the recipe when it was all done but I don't think it needed it.  Low carb flours tend to be so oily anyway.  But if you think you want it, by all means add a tsp or so of oil.  I'm trying to add more flax into my diet again.  I know some people think flax is bad and some think it's a miracle food.  I tend to go with what my body tells me.

 Digressing just a bit here, coconut oil is the big healthy oil for the day.  I gave it a good try. I really did.  I ate lots of coconut oil trying to see how it would help me.  It did not lower my blood sugar. It did not help me lose weight.  It did not give me energy.  I really gained nothing from using it except a few more pounds.  I do still use it but in moderation.  I cook with it, because I like to.  One thing I've always noticed about flax is that I get an immediate sense of energy and well-being whenever I use flaxmeal and/or flax oil.  I just do.  If you don't and you think it's bad, that's ok.  But I ALWAYS, when using it, feel wonderful and healthy.  When I'm run down, I go back to my flax! I've had nothing but health benefits from it and that immediately and noticeably.  I've seen wrong information posted on the oil being destroyed when baking with flaxseed, which according to the Flax Council of Canada, this is not true.  Here is an informative article about that: http://www.flaxcouncil.ca/english/pdf/stor.pdf  and more information: http://www.flaxcouncil.ca/english/index.jsp?p=sitemap
and many studies proving the health benefits:
https://www.webmd.com/diet/features/benefits-of-flaxseed#1

Breast cancer: https://www.ncbi.nlm.nih.gov/pubmed/24013641

https://www.ncbi.nlm.nih.gov/pubmed/23354422%20

http://www.ncbi.nlm.nih.gov/pubmed/22591208

http://www.ncbi.nlm.nih.gov/pubmed/22925074

http://www.ncbi.nlm.nih.gov/pubmed/18502107 

http://www.ncbi.nlm.nih.gov/pubmed/23885993

http://www.ncbi.nlm.nih.gov/pubmed/24126178

http://www.ncbi.nlm.nih.gov/pubmed/23261749

http://www.ncbi.nlm.nih.gov/pubmed/19515737

http://www.ncbi.nlm.nih.gov/pubmed/18779299

http://www.ncbi.nlm.nih.gov/pubmed/22642930

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2703189/

http://www.ncbi.nlm.nih.gov/pubmed/14684762

http://www.ncbi.nlm.nih.gov/pubmed/11588903

https://nutritionfacts.org/…/flaxseeds-breast-cancer-preve…/

https://nutritionfacts.org/…/flaxseeds-breast-cancer-survi…/

So, if anyone tells you flax is toxic, bad, or dangerous, show them the studies.  They may quote from some blog or media but they won't have sound scientific studies to back up what they say. If you like flax but were told it's bad, here is enough evidence to the contrary.  Use it with confidence.

So I've begun kefir/flax oil smoothies again, and using flaxmeal in my baking again.  It was flax oil and flaxseed that lifted me out of my chronic fatigue bed and my brain fog years ago, after reading about Dr. Joanna Budwig's diet, and how she cured many of cancer and other debilitating diseases with it. Though I did not follow all of her diet I did incorporate the flax oil/cottage cheese or kefir into my diet as well as using flaxseed meal.  It's what cleared the lumps from my cystic breasts.  It's been nothing but good for me in so many ways.  No other omega 3 oil has done the same or given me the same results, and coconut oil has not either.  So to each his own! I believe we should all find what our bodies tell us works!  If all kinds of information on the internet tells me something different than my body is telling me, I listen to my body.

Ok, so I got that out of my system! Ha!  On to the recipes!

MAPLE SYRUP *Updated 6/22/2019
                 
2 tablespoons  butter
1 cup erythritol, or 1/2 cup Pyure + 1 Tbsp xylitol (or a similar sweetener equal to 1 cup sugar)
1 tablespoon  arrowroot
1/2 tsp. xanthan gum (optional, but will thicken a bit more)
1/8 tsp salt
1 teaspoon  blackstrap molasses
2 cups  water
1 teaspoon  maple flavoring

In medium pot (one that has room for this to boil up high), add butter, sweeteners, arrowroot, and blackstrap molasses.  Bring to a boil, stirring constantly.

VERY slowly add water, just a bit at a time and stir.  This will boil up fast as you add the water so it's important to add it very slowly as you stir.  When all the water is added boil stirring for about 30 seconds.

Remove from heat and add maple flavoring.  Cool completely. Store in the frig.  Stir before serving.

© Ginny's Low Carb Kitchen
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Per Serving: 31 Calories; 3g Fat (81.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber

If using xylitol:  35 Calories; 3g Fat (69.8% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber

NOTES : 8 - 1/4 cup servings approximately

ONE BIG FLUFFY PANCAKE

1/4 cup  flaxseed meal, golden -- (2 tbsp of seed ground in a coffee grinder)
1 tablespoons  Biochem Whey Protein Isolate -- or whatever brand you have.(edited from 2 tbsp. after making it again-11/23/13) (I now use Isopure whey protein Isolate which has zero carbs per serving - 6/22/2019)
1 teaspoon  psyllium seed husk powder -- (freshly ground husk is best)
1/4 teaspoon  baking powder
1/4 teaspoon  baking soda
1/8 tsp salt
1 egg
2 tablespoon  kefir -- (or yogurt or buttermilk or sour cream will do) (I now use unsweetened almond milk, vanilla flavored 6/22/2019)
2 tbsp Pyure granulated sweetener (equal to 1/4 cup sugar) (edited 6/22/2019)

In small bowl combine flaxseed meal, whey protein isolate, psyllium powder, baking powder, and baking soda.  Whisk together well.  Add egg, kefir, and sweetener. Whisk together until it is a smooth batter. If need add enough liquid to bring to consistency you prefer. The thicker the batter, the thicker the pancake.  If you wish you can add a tsp. of oil.  I made it exactly as written above and it was a very cake-like pancake.

Cook on a griddle on one side until bubbly and drying on the edges.  Flip, cook other side until done.

Copyright:
  "© Ginny's low carb kitchen"
                                    - - - - - - - - - - - - - - - - - - -

1 Serving: 276 Calories; 17g Fat (55.5% calories from fat); 15g Protein; 15g Carbohydrate; 14g Dietary Fiber

NOTES : 1g net carb