Creamy Taco Soup

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Ingredients:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 coves garlic, minced
  • 1 Tbs cumin
  • 1 tsp chili powder
  • 8 ounces cream cheese, softened
  • 2 – 10-ounce cans Ro-tel tomatoes, undrained (with green chilies)
  • 2 – 14.5-ounce cans beef broth
  • 1/2 cup heavy cream
  • salt to taste

Directions:

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

Makes 8 cups

 

Chocolate Zucchini Donuts

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Ingredients  (not including frosting):

  • 1 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 large eggs
  • 1/3 cup Swerve
  • 1 Tbs butter, melted
  • 1 Tbs unsweetened almond milk
  • 3/4 cup grated raw zucchini
  • 1/2 cup chopped walnuts or pecans

Instructions:

Grate the zucchini.  Squeeze out the water and measure 3/4 cup.  Set aside.

Preheat oven to 350 degrees.  Combine almond flour, salt, cocoa powder, cinnamon and baking soda into medium sized bowl.  In another bowl, beat eggs and Swerve for about 2-3 minutes.  Then add in melted butter and almond milk.

Stir wet and dry ingredients together, only stirring enough to combine.  Gently fold in the zucchini and nuts.  Spray donut pan (or muffin top pan) with coconut oil spray, divide mixture evenly into cups (6 cup pan).  Bake for for about 20 minutes, or until top is browned and toothpick inserted into the center comes out clean.

Makes 6 muffins

Frosting Ingredients:

  • 3 oz softened cream cheese
  • 2 Tbs softened butter
  • 1 heaping Tbs Powdered Swerve

Stir together Frosting ingredients.  Evenly spread among donuts.

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Christmas Tradition – Ham Biscuits

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Ingredients:

  • 3 cups (360 gm) Bisquick
  • 1-1/2 cups (9 oz pack) Thinly Sliced Ham
  • 4 cups Finely Shredded Sharp Cheddar Cheese
  • 1/2 cup Shredded Parmesan Cheese
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons dried Parsley
  • 2/3 cups Milk

Directions:

Finely chop Ham.  Measure 360 gm Bisquick into a large mixing bowl.  Add cheese and ham, mixing well.  Mix in parsley.  Stir mustard and milk together in a separate bowl.  Add to dry ingredients, mixing until all ingredients are incorporated.  Use a 1 inch cookie scoop to place biscuits on a silicone lined cookie sheet.  Bake in a preheated 350 degree oven for 20 to 25 minutes.  (I took them out at 23 minutes).

Makes 64 small biscuits

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Keto Chocolate Almond Butter Cups

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Ingredients:

  • 1 cup unrefined coconut oil
  • 1/4 cup plus 2 T Unsweetened Cocoa Powder
  • 1/2 cup homemade Almond Butter
  • 1/4 cup Powdered Swerve Sweetener
  • 24 pecan halves

Directions:

Add coconut oil to a small saucepan, stir in dry ingredients, blending into coconut oil.  Add almond butter.  Warm until melted taking care not to burn the chocolate.  Whisk while warming.

Place by tablespoon full into candy mold.  I use a silicone mini muffin mold.  Each cups holds about 1-1/2 tablespoons.  Stir mixture while spooning into molds.  Place pecan halves onto each candy.  Place in freezer until set.  Keep refrigerated.

 

Makes 24

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Just Like Stuffed Baked Potatoes (Cauliflower Casserole)

Ingredients:

16 ounce package frozen cauliflower
4 ounces cream cheese, softened
4 ounces sour cream
8 ounces cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional

Directions:

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon.  Put in a greased 8″ x 8″ casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika and chives, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly.

Makes 6 servings

 

Chocolate Mousse and Whipped Cream

Ingredients:

1/2 cup Organic Whipping Cream
1/2 cup Coconut-Almond Milk (Califia Farms)
2 tbsp Coconut Oil
2 ounces Unsweetened Chocolate, chopped
2 tbsp Cocoa Powder
1/4 cup powdered Swerve Sweetener
1/2 tsp Espresso Powder
2 large eggs

Directions:

In a small pan, combine cream, coconut-almond milk and coconut oil. Bring to a full boil and then remove from heat.
In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
Add eggs and blend again until smooth.
Pour into 4 dessert cups and chill at least one hour.

For Super thick and tasty Whipped Cream made in the Blendtec:

Just 1-1/4 cup cream, a little powdered Swerve (3 tbsp) and a dash of vanilla.  Wasn’t sure it was going to set – directions said 30-40 seconds but it wasn’t done.  I put it back on low and it started getting thicker almost right away.  So I’d say 50 seconds on low was more like it.

 

Taco Bake

Please visit Linda’s Low Carb Menus & Recipes  at Taco Bake for original recipe.

TACO BAKE
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded (2 cups)

Put all of the crust ingredients in a large bowl and mix with a wooden spon until smooth. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom. Bake at 350 degrees, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
1 pound ground beef
3 teaspoons Taco Seasoning
1/4 cup tomato sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded, 2 cups

Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350ē and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8 servings
Can be frozen

Per Serving: 396 Calories; 31g Fat; 26g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

 

Sugar Free Chocolate Bar

Homemade at it’s best.  This is my go to recipe to keep me in chocolate.  Great for a bite of something sweet after dinner.

Sugar Free Chocolate Candy Bar

Ingredients:

  • 2 oz Cocoa Butter (Cocoa Butter from Amazon)
  • 3 oz dark unsweetened baking chocolate (found at Publix)
  • 1-1/2 tablespoons Powdered Swerve
  • 1/2 to 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • pinch of salt
  • silicone candy molds (Candy Bar Mold & Candy Mold)

Organic Unsweetened Baking Chocolate and Cocoa Butter

Directions:

  1. Cut chocolate into small pieces, set aside.  Put silicone molds onto a baking sheet.
  2. In a double boiler (I use my glass Pyrex mixing bowl on top of a pot with water in it) melt cocoa butter and coconut oil over low to medium heat.  Stir in Swerve and salt.  Turn burner down or off and add in half the chocolate, stirring until melted.  Remove from burner as soon as melted and add the other half of the chocolate.  Stir until melted (this is tempering the chocolate).
  3. Transfer mixture to something with a pour spout – I use my glass measuring cup.  Pour into molds.  Refrigerate until set.  Remove from molds and keep in a sealed container in the refrigerator.

 **The important thing here is to not burn the chocolate.  I made this mistake before with disastrous results.  After reading everything I could find on tempering chocolate (it’s not as hard as they make it out to be) and applying this concept, my chocolate has been beautiful.  Also, don’t let any water drip into your chocolate at any point.**

Enjoy!!

BEST Low Carb Pizza

I don’t have to miss pizza anymore!!  Yay!!   I’ve tried many low carb pizzas and this recipe from Fathead’s Tom Naughton is definitely my favorite: The Older Brother’s Oldest Son’s Faux Carb Pizza

Here’s my pizza following Tom’s recipe –

I could pick the pieces up and hold them just like traditional crust pizza.  Yes!

Low Carb Cheesie Crust Pizza

The Crust Ingredients:

  • 1-1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese
  • 1 egg
  • Garlic salt
  • Parchment paper and cookie sheet

Instructions:

  1. Put  mozzarella & cream cheese in a medium size  microwaveable bowl; Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
  2. Stir in egg &  almond flour.
  3. Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds).
  4. Dock (poke rows of holes) with a fork to avoid bubbling.
  5. Sprinkle with garlic salt
  6. Put in 425 degree oven
  7. After about 8 minutes, check it and poke holes where any large bubbles may be.  Continue cooking for a total 12-14 min, or until slightly brown on top.

My crust looked like this before topping.  Please don’t judge my old beat up, burned up pan.  It’s heavy duty and works great.

I pre-cooked the sausage and veggies that I topped the pizza with.  It only stays in the oven long enough to heat and melt the cheese.   I added DelGrosso Fireworks sauce, mozzarella, sauteed onions, garlic and diced jalapenos, Italian sausage, pepperoni, fresh parsley (didn’t have basil *tear*).   I think that’s all.  Pop back in the oven to melt the cheese and enjoy!

Super-duper Delicious!!!

 

 

 

Roasted Butternut Squash Soup

My sis told me this might be the best Butternut Squash Soup she has ever tasted so I scribbled down how I prepared it.

These photos were not intended for public consumption, but I want to replicate this soup so I’m putting it out here.

Roasted Butternut Squash Soup

Roasted Butternut Squash and Onion

Ingredients:

  • 2 packages pre-cut butternut squash (I was in a hurry)
  • 1/2 chopped sweet onion
  • 1 crushed garlic clove
  • 2 tablespoons Kerrygold butter
  • Homemade chicken broth (1 pint jar from the freezer)
  • 1/2 cup Organic heavy cream

Directions:

  1. Place squash and onion in a bowl, pour a little olive oil on the mixture and stir to distribute the oil evenly.  Season with salt and pepper.  Place squash on a foil lined cookie sheet and bake in a 350 degree oven until soft (about 30 minutes).
  2. Saute crushed garlic in butter in your soup pan.  Add the cooked squash and onion.  Add the chicken broth.  Add some crushed dried basil.  Heat thoroughly.  Add some cream (maybe half a cup – I didn’t measure).  Use immersion blender to blend to a creamy smooth consistency.  Season to taste.