Thursday, April 28, 2016

Parmesan Zucchini Chicken







     There are payoffs to having friends with gardens, especially when they are willing to share their bounty!  So when my friend gave me some of the best Asparagus I've ever eaten, I had no choice but to pair it with a new recipe my other friend Jennifer shared with me!  Thus, the Parmesan Zucchini Chicken dinner was born.  Each of these 4 tender juicy pieces are only 172 calories, 1.5g net carbs and 29g protein.  So, get some giving friends for yourself ...or just try my recipe and save yourself the trouble!  ;)

Ingredients for 4 servings~
1 Roma Tomato, diced and drained on a paper towel for several hours
1 medium/large 8oz Zucchini, grated into a dish towel and ring excess liquid, and drain in towel several hours
1 pound Chicken Breast, aprrox 2 large boneless skinless Chicken Breast, pounded to 1/4'' thick between parchment paper
1 teaspoon Extra Virgin Olive Oil
Dash Salt
Dash Pepper
Onion Powder
Garlic Powder
1/4 cup shredded Parmesan

     Dice Roma Tomato and drain on paper towel for several hours, grate Zucchini into hand towel and ring out excess liquid and let drain in towel for several hours.  When ready, pound Chicken Breasts between parchment paper to a 1/4", and rub with EVOO and season with Salt, Pepper, Onion and Garlic Powder.  Stir shredded Zucchini and Parmesan together and season with Salt, Pepper, Onion and Garlic Powder and stir til well combined and spread on top of Chicken.  Bake on foil lined baking pan at 375 for 20 minutes, followed by broil for 5 minutes or til golden brown.  Top with diced Tomato and serve!  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Saturday, April 23, 2016

Brownie Pie









     If you are fond of Brownies, there is a good chance you will want me for your new best friend.  I have created the perfect Brownie Pie and you will want to stick close by my side!  This is definitely an award winning recipe, especially because each of the 8 pieces are only 205 calories, 5g net carbs and 14g protein.  It makes me want to build an entire dinner around this dessert, it's that good!  :)  PS If you are a lover of Walnuts I suggest/encourage throwing a 1/4 cup Walnut Pieces in the batter,... I however, am married to an anti-nut-in-brownies, ice cream and cookies type of guy and prefer to not alter the nature of my relationship over Walnuts...#chooseyourbattleswisely...

Ingredients for 8 pieces Brownie Pie~
2 Quest Brownie Protein Bars
1/4 cup melted Coconut Oil
1/3 cup Black or Regular Cocoa Powder
4 jumbo Eggs
1 cup Swerve Granular Erythritol
1 teaspoon Vanilla
Dash Cinnamon
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7oz 2% Fage Greek Yogurt
1oz reduced fat Philadelphia Cream Cheese
1/4 cup Swerve Confectioners Erythritol
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1 square Lily's Dark Chocolate Stevia Sweetened Premium Baking Bar
1 Tablespoon 30 cal/cup Almond Milk

     Unwrap and microwave each of the Quest Bars one at a time for 15 seconds, spreading Quest Bar on half of Pam sprayed pie plate, making sure to press up sides.  Repeat with other Bar.  Stir together remainder of first set of ingredients and pour into pie shell, bake at 325 for 40 minutes.  Meanwhile, stir together second set of ingredients and chill til ready to frost, after pie has been removed from oven and cooled, then frost with Cream Cheese Yogurt Frosting.  Finish by microwaving last set of ingredients for 20 seconds (more if needed) and stir til smooth, add to baggie, snip the corner and drizzle all over top of pie with abandon!  Enjoy  ;)



Banana Nut Fudge






     Who doesn't love fudge, especially if it's filled with Bananas, Nuts and Chips!  Nothing is better than having rich squares of fudge every day guilt free...it gives me something to look forward to every afternoon!  Each hearty serving is only 228 calories, 11.3g net carbs and 23g protein.  No need to fear fudge, welcome it with open arms!  :)

Ingredients for 6 servings~
1/3 cup softened Cashew Butter
4oz mashed Banana
2/3 cup Blue Diamond 30 cal/cup Almond Breeze
4 scoops Quest Peanut Butter Protein Powder
1/2 cup Betterbody Foods Peanut Butter Powder PB Fit
2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips

     Stir all ingredients together except chips and pat into parchment lined 8X8 pan and then sprinkle with reserved chips and chill in fridge overnight.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Strawberry Cream Cheese Cupcakes







     If you like Strawberries and you like Cream Cheese, you're gunna LUV these Strawberry Cream Cheese Cupcakes...lucky you!  This recipe makes 10 hearty cupcakes, each are only 125 calories, 4g net carbs and 8.2g protein.  With Summer in full swing, why not take advantage of that bright red sweet juicy fruit and get your cupcake on!

Ingredients for 10 Frosted Cupcakes~
1/4 cup Cinnamon Roll Sweet Spreads, softened
1 jumbo Egg
2/3 cup Blue Diamond 30 cal/cup Almond Breeze
1 scoop Quest Strawberry Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup Nutiva Coconut Flour
1 teaspoon Baking Powder
Dash Vanilla
Dash Cinnamon
Pink food coloring to desired color
1 cup diced fresh Strawberries
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2oz reduced fat Philadelphia Cream Cheese
7oz  2% Fage Greek Yogurt
1/2 scoop Quest Salted Caramel Protein Powder
1/3 cup Swerve Confectioners Erythritol

     Stir together first set of ingredients, however reserve fresh diced Strawberries til the end and fold in batter.  Fill 10 Silpat lined cupcakes equally with batter and bake at 350 for 25 minutes.  Meanwhile, stir together second set of ingredient and chill til ready to frost.  After cupcakes are cooled, frost and enjoy!  Store in fridge  :)

For 10 dollars off your 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Lemon Pie







     Pucker up people...I have a little something special just waiting for your pie hole!  If you like tart and sweet like I know you do...then you will want to whip this together as soon as possible!  In fact, this is so good I want everyone to have a bite and share in my joy.  To make dessert even sweeter, each of these 8 pieces are only 180 calories, 2g net carbs and 8g protein.  You simply gotta try this unique recipe today and find out my shocking twist on this one!  :)

Ingredients for 8 slices~
2 Quest Lemon Cream Pie Protein Bars
Largest Lemon you can find (approximately 6oz)
4 Large Eggs
1 cup Swerve Granular Erythritol
1 stick Butter, sliced
1 teaspoon Lemon Nielsen Massey Extract

     Spray pie plate with Pam, microwave unwrapped Quest Bars one at a time for 15 seconds and then pat into half of pie plate and up the edges, then repeat with other Quest Bar and fill in the remaining half of the pie plate.  Slice the ends off your Lemon and throw away, slice the rest of the lemon into  at least 8 slices and remove any seeds you see, add to food processor and pulse to "mush"( ...yes, mush...it's a real term, get over it)!  Add in remaining ingredients and finish processing til well incorporated and pour into crust.  Bake at 350 for 40 minutes.  Remove, cool and chill for several hours.  Enjoy   ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Wednesday, April 20, 2016

Vegan Jackfruit Enchiladas

   








      Have you ever heard of Jackfruit...ME NEITHER!  But ya know what, it's GOOD!  I'd been working on a post for Whole Foods when I was introduced to Jackfruit, the perfect meat substitute (I even fooled The Hubs).  Luckily it comes prepared and ready to use in 5 wonderful flavors in the refrigerated section at Whole Foods.  You can buy it plain and season it yourself,...but why!?  These Vegan Jackfruit Enchiladas were so delicious that I would feel confident serving these to guests, (I feel a dinner party coming on).  This India grown fruit is an excellent source of fiber, low in calories, soy free, cholesterol free, gluten free, and vegan.  FYI, a single tree yields 2-3 tons of fruit each year.  Each of these 8 Enchiladas are only 388 calories, 34g net carbs and 15g protein.  As an added bonus,  this meaty texture fruit is rich in body-cleansing hunger satisfying fiber!  Have I convinced you yet!?  I can't wait to hear what you think when you pick yours up on your next trip to Whole Foods...but don't tell your husband your secrets til the dishes are done...!  ;)  For more interesting information, click on thejackfruitcompany.com, and you will find out why Whole Foods carries their delicious line!  :)

Ingredients for 8 Enchiladas~
1 Roma Tomato, diced
1/2 cup Hatch Chile Cashews (found in nut bin at Whole Foods) or Regular Cashews
1/2 cup Black Rice
1 Tablespoon Extra Virgin Olive Oil
1 medium Yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
3~10oz packages Tex Mex Jackfruit (found in refrigerated section at Whole Foods)
15oz can 365 Organic Dark Red Kidney Beans, drained
8.5oz Corn, drained
4oz diced Hatch Green Chiles
15oz  Hatch Red Enchilada Sauce
1 package of 8 low carb Traditional White LaTortilla Factory Tortillas
1/2 cup Refried Beans
2.25oz drained sliced Black Olives
1 large riped peeled sliced Avocado

     Dice Roma Tomato and drain on paper towel for 4 hours.  Add 1/2 cup Cashews to bowl and cover with filtered water for 4 hours.  Add 1/2 cup Black Rice to saucepan with 1 cup water, bring to simmer and add lid for 40 minutes, remove from heat and set aside.  After Cashews are done soaking, then start working on dinner by adding EVOO to hot skillet, as well as diced Onion, Garlic and Cayenne til golden brown.  Then add all 3 packages Tex Mex Jackfruit to skillet and break apart any pieces that need to be reduced.  Add drained Red Kidney Beans, drained Corn, Green Chiles and cooked Black Rice stirring to combine.  Spray bottom of 9X13 pan with Pam and pour half of Enchilada Sauce in bottom, spread one Tablespoon Refried Beans on Tortilla Shell and then top with an 1/8th of Jackfruit mix, roll up and add to pan.  Repeat with other 7 Shells, and pour remainder of Enchilada Sauce on top.  Cover with foil and bake at 375 for 20 minutes.  Meanwhile, add soaked Cashews to Magic Bullet along with 1/4 cup reserved water from bowl and whip til smooth and well combined.  After Enchiladas have finished baking, spread with Cashew Cream, top with diced Roma Tomatoes and sliced Black Olives, return to oven uncovered for another 5 minutes, remove and let rest for 10 minutes and top with sliced Avocado.  Enjoy  ;)

Sunday, April 17, 2016

Ross' Key Lime Salmon







     Watch out Ladies...when you introduce your Hubbies to Pinterest, it opens up a whole new world to their culinary options.  And, since I am married to the Grill Master, he surprised me with a new Salmon glaze he threw together after "surfin' the net" and getting his creative juices flowin'...pun intended.  Also, a BIG thank you to Al Gore for inventing the internet (#eyeroll)...I had the best Sunday dinner because of our Ex-VP...maybe I do love politics after all ...  ;)

Ingredients for Key Lime Glaze~
1/2 stick (4 Tablespoons) stick Butter, melted
2 Tablespoons Key Lime Juice
2 Tablespoons light Brown Sugar
2 Tablespoons Honey
1 Tablespoon reduced sodium Soy Sauce
3 pounds Salmon or Chicken Breast

     Mix all Glaze ingredients and brush on meat before, during and after grilling.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.


Saturday, April 16, 2016

Fathead Supreme Pizza







     Fathead Supreme Pizza is a must try for your next Friday night!  This low carb low calorie crust Pizza is a dream come true for all Italian lovers.  Each of the 8 slices are only 164 calories, 5g net carbs and 14.3g protein.  And did I mention it is just plain fun to make, so much so, I made two so I would have plenty for left overs!  I hope you will give this one a try and report back!  Ciao ;)

Ingredients for Crust~
1.5 cups part skim shredded Mozzarella
1oz/2 Tablespoons reduced fat Cream Cheese
1 jumbo Egg, beaten
1/2 cup Coconut Flour (or 3/4 cup Almond Flour for original recipe, calories will be 204/slice)
Dash Italian Seasoning
Dash Garlic Powder
Dash Onion Powder
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1/2 cup Pizza Sauce
1/2 cup shredded Mozzarella
1/2 cup Jimmy Dean Turkey Sausage crumbles
10 slices Turkey Pepperoni
1/3 cup sliced Mushrooms
1/4 cup sliced Black Olives
1 thick slice Purple Onion
1/4 sliced Red Bell Pepper
1/4 sliced Green Bell Pepper
1/2 diced Roma Tomato (drained on Paper Towel)
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1 Tablespoon shredded Parmesan

     In first set of ingredients, mix Mozzarella and Cream Cheese in bowl and microwave for one minute, stir and microwave again for 30 more seconds, stir.  Then stir in Egg, Flour, Italian Seasoning, Onion Powder and Garlic Powder til well combined.  You may need to use your hands to mix and  form ball of dough.  Pat out onto Pam sprayed or parchment lined Pizza Stone, use fork to poke holes in dough and bake at 425 for 8 minutes or beginning to brown.  Remove and top with second set of Topping ingredients in order listed, bake another 12 minutes, remove and top with Parmesan.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Peanut Butter Chocolate Chip Fudge






     Life just keeps getting better and better...when you can eat Peanut Butter Fudge every day guilt free what can there be to complain about!?  Nuttin honey...  This batch makes 6 generous servings at 240 calories, 4.9g net carbs and 19.5g protein.  When I can have Peanut Butter Fudge for my afternoon snack to cure my sweet tooth, then that makes for a perfect day!  Try it for yourself and see if you agree  ;)

Ingredients for 6 servings~
1/2 cup Betterbody Foods Chocolate Peanut Butter Powder PB Fit
3-4 Tablespoons Water
2 Tablespoons Coconut Butter, softened
1 cup 30 cal/cup Blue Diamond Almond Milk
4 scoops Quest Peanut Butter Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup Beterbody Foods Peanut Butter Powder PB Fit
1 Tablespoon Nutiva Coconut Flour
Dash Cinnamon
Dash Vanilla
2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips

    Whisk together Chocolate Peanut Butter Powder and Water together til thick consistency, similar to a nut butter.  Stir together rest of ingredients, except Chocolate Chips and press into parchment lined 8X8 pan and sprinkle with Chocolate Chips, patting slightly to press into top of fudge, chill in fridge overnight.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

This is Nuts Cake








     This is Nuts Cake is exactly what it says... this is soooo good It's NUTS!!!  What's even crazier is that each of the 8 pieces are only 231 calories, 3.6g net carbs and 7.3g protein.  All I gotta say is, if this is wrong I don't wanna be right... or sane...!  This is one to loose your mind over  ;)

Ingredients for 8 slices of Nutty Cake~
1/3 cup Nut Butter
2 jumbo Eggs
2 Tablespoons Coconut Butter, softened
1 cup 30 cal/cup Blue Diamonds Almond Milk
1 scoop Quest Peanut Butter Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup Betterbody Foods Peanut Butter Powder
1/4 cup Betterbody Foods Coconut Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Betterbody Foods Vanilla
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14oz 2% Fage Greek Yogurt
1 scoop Quest Peanut Butter Protein Powder
2 Tablespoon Betterbody Foods Peanut Butter Powder
1/3 cup Swerve Confectioners Erythritol
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1 square Lily's Stevia Sweetened Dark Chocolate Premium Baking Bar
1 Tablespoon Blue Diamond Almond Milk
1 Tablespoon chopped Nuts

     Mix all ingredients in first set of ingredients and pour into parchment lined and Pam sprayed 8 inch cake pan.  Bake at 325 for approx. 30 minutes (I will be honest, momma forgot to set the timer on this, so keep an eye on the cake til beginning to rise)  Remove and cool, and flip upside down on cooling rack.  When cool, slice horizontally and frost each half.  To make Frosting, mix second set of ingredients, chill in fridge til set.  After frosting, stack the layers.  Lastly, mix Chocolate and Almond Milk in microwave for 30 seconds and stir til combined and smooth, add to baggie and snip corner and drizzle on cake, sprinkle with Nuts and garnish with Whipped Topping if desired.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.