Saturday, April 29, 2017

PB Cup Stuffed Brownies














     I will never make Brownies again with out stuffing them with Peanut Butter Cups... and after you try this you will not only understand why, but vow to never make Brownies again with out stuffing them with Peanut Butter Cups...  For sure, hands down, best Brownie I have ever made, it turned into more of an experience than a recipe.  Not to mention, these gigantic over sized Brownies are actually more of a meal (which is fine with me), each of the 8 hearty servings are 350 calories, 11.5g net carbs and 32g protein.  I beg of you to put this on your must do list and feel the joy of PB Cup Stuffed Brownies today!  :)

Ingredients for 8 servings~
1/2 cup Brownie Batter G Butter ( can sub with 1/4 cup melted Coconut Oil)
2 jumbo Eggs
7oz 2% Fage Greek Yogurt
1/2 cup Peanut Butter Powder
1/2 cup Swerve Granular Erythritol
1/4 cup Coco Powder
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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9 Quest Cravings Peanut Butter Cups
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4oz reduced fat Cream Cheese, softened
5 Tablespoons 30 cal/cup Almond Milk
1/2 cup Swerve Granular or Confectioners Erythritol
Andrea's Protein Cakery Peanut Butter Cookie Dough Protein Bites Mix (shop.proteincakery.com ~ use code Paige20 to receive 20% off your first order)

     Mix first set of ingredients til well blended, add parchment paper to 7X11 pan and pour half the batter into pan.  Top batter with 8 of the Peanut Butter Cups, as such:

   
     Pour remaining batter on top and spread out evenly to cover all PB Cups, bake at 350 for 25 minutes, remove and cool.  Meanwhile mix second set of ingredients til smooth, chill in fridge.  Crumble remaining PB cup, set aside.  When Brownies are cooled, Frost with PB mixture and garnish with PB Cup crumbles.  Enjoy immensely!!!  :)


Taco Chicken








     Have I mentioned that both of my daughters are amazing cooks, (actually my son as well)!?  So proud of those kids, especially when they are willing to share with mommy!  Daughter #1 ( aka...Courtney), spoils her hubby with a new dinner every night, then texts Daughter #2 (aka...Chelsea) and I pictures of their drool worthy plates.  To her credit, my inspiration for Taco Chicken comes from my "numero uno"  female offspring, (cheers for genetics)!  Not only was the flavor unparalleled, the macros are fantastic too.  Each of the 8 servings are only 278 calories, 12.5g net carbs and 34g protein.  The other bonus, Taco Chicken can be folded into a taco or used on top of a mixed Green Salad...so name your poison as you are heading to the kitchen.  Join in on our family fun, try this out, then text a picture to someone you love!  #familia

Ingredients for 8 servings~
1 diced Roma Tomato, drained on paper towel
2.5 pounds Chicken Tenderloins
1oz packet Taco Seasoning
8oz reduced fat Cream Cheese, softened
4oz can diced Green Chilis
10oz can drained Rotel
15oz can drained Black Beans (Spicy if available)
2 sliced Green Onion
1/4 cup shredded Cheese (Cheddar, Jack or Mozzarella)
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8 Taco Shells (macros not included)
Avocado slices (macros not included)
Salsa (macros not included)
Lettuce (macros not included)

     Dice Tomato early in the day and drain on paper towel several hours.  Spray 9X13 pan with Pam and lay Chicken Tenderloins side by side in pan, sprinkle with Taco Seasoning.  Mix softened Cream Cheese with can of Green Chilis til well incorporated, then blend in drained Rotel, then stir in Black Beans and pour over Chicken.  Bake uncovered at 350 for one hour.  Remove and top with diced Tomato, Green Onion and Cheese.  Serve in soft Flour Taco Shells with sliced Avocado, Salsa, and Lettuce if desired, or serve on top of mixed Greens as a Salad.  Enjoy  :)


Zucchini Tots







     You would not believe how good my Zucchini Tots turned out.  What a fabulous way to sneak in a few extra veggies.  Four generous servings of 7 Tots are only 195 calories, 17g net carbs and 12g protein.  If you are looking for a fun new dinner project, then try this out and see how good Zucchini can be!

Ingredients for Four Servings~
1 pound (after trimming) Zucchini ( about 2 medium trimmed Zucchini)
2oz Colby Jack Cheese (can sub with any other hard cheese you desire)
2 jumbo Eggs
3/4 cup Bread Crumbs
Desired Seasonings: Garlic Powder, Onion Powder, Salt, Pepper, etc.

     Grate Zucchini into dish towel, ring out excess liquid and rest in towel several hours to drain.  Meanwhile, grate 2oz Cheese. ( I know I know, you want to buy pre shredded, ...too bad, ... my daughter convinced me fresh shredded is sooooo much better with very little effort.  I resisted at first, then gave in and the difference is so noticeable I will never go back again.  She was right, it is fast, easy and worth it!  My 2oz yielded about 3/4 cup).  Mix all ingredients together til well incorporated and scoop by Tablespoon, shape into Tot and rest on Silpat lined cookie sheet.  Should yield 28 tots.  Bake at 400 for 20 minutes, flip and bake another 10 minutes.  Keeping an eye to ensure they do not over brown.  Enjoy  :)

Sunday, April 23, 2017

Snickerdoodle Cheesecake










     Who doesn't love a Snickerdoodle anything...the name alone signifies all things scrumptious.  Such is the case with Snickerdoodle Cheesecake, my mouth begins to salivate while my brain chants the mantra "Sugar and Spice and everything nice, that's what Cheesecakes are made of".  This one is truly outstanding, with each of the 8 pieces weighing in at 225 calories, 9g net carbs and 19g protein.  You would never know this is a healthy high protein low carb dessert, unless your brain breaks into song, "I have it all"...then the gig is up!

Ingredients for 8 servings~
6oz reduced fat Cream Cheese, softened
1/4 cup 30 cal/cup Almond Milk
Andrea's Protein Cakery Snickerdoodle Cookie Dough Protein Bite Mix (shop.proteincakery.com ~ use code Paige20 to receive 20% off your first order)
1/2 cup Swerve Confectioners Erythritol
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6oz reduced fat Cream Cheese, softened
1/4 cup 30 cal/cup Almond Milk
2 jumbo Eggs
1/2 cup Swerve Granular Erythritol
1 scoop Quest Salted Caramel Protein Powder
7oz 2% Fage Greek Yogurt
1/4 cup Coconut Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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1 teaspoon Pecan Chips
1/4 teaspoon White Sprinkles

     Mix first set of ingredients, including the Cinnamon and Sugar packet in Cookie Dough Mix, til thoroughly combined, chill in fridge til ready to use, reserve 1/2 cup and set in separate bowl.  Mix second set of ingredients and pour into 9'' Pam sprayed Spring Form pan.  Drizzle Snickerdoodle Mix across the Cheesecake batter, use a knife to cut thru forcing into Cheesecake batter, bake at 350 for 35 minutes.  Remove and chill, when cooled, remove from pan and frost with remaining 1/2 cup Snickerdoodle batter, garnish with Pecans and Sprinkles.  Enjoy  :)

Breakfast Cupcakes








     Some people have to start their day with a shot of caffeine, I scoff at the thought...followed by an eye roll with a hair flip grand finale.  Just give me my Breakfast Cupcakes and I will be good for miles...literally miles, ... on the treadmill, elyptical, tennis court or arc trainer...I digress.  Each of these jumbo Cupcakes are only 152 calories, 3.3g net carbs, and 12g protein.  So figure your miles for the morning, then figure how many Breakfast Cupcakes you need for coverage...(I plan to cover enough ground to have 3...#goals).

Ingredients for 3 jumbo Breakfast Cupcakes~
1 Tablespoon Coconut Oil, melted
1 jumbo Egg
1/3 cup 30 cal/cup Almond Milk
1/2 scoop Andrea's Protein Cakery Whey Protein for Baking (shop.proteincakery.com ~ use code Paige20 for 20% off your first order)
2 Tablespoons Coconut Flour
3 Tablespoons Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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2 Tablespoons (1oz) reduced fat Cream Cheese, softened
3oz 0% Fage Greek Yogurt
3 Tablespoons Swerve Confectioners Erythritol
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Berries for garnish if desired (not included in macros)

     Mix together first set of ingredient and divide batter among three Pam sprayed Jumbo cupcake tins, bake at 350 for 15-16 minutes.  Remove and cool.  Meanwhile, mix second set of ingredients and frost when cool.  Server with Berries if desired.  Macros for entire batch is 455 calories, 9.8g net carbs and 35.8g protein.  Store any left overs in fridge.  Enjoy :)

Birthday Cake Frosting







     Happy Birthday to me...errr... or to someone, ...anyone,...who cares who it is, I just want to celebrate!  And by celebrate, I mean eat Birthday Cake Frosting, ..duh.  And the party will reach new levels when I tell you this big bowl is only 275 calories, 13g net carbs and 30g protein.  Way to soften the blow of being another year older...whoever you are...  :/

Ingredients for one large bowl of Birthday Cake Frosting~
2 Tablespoons (1oz) reduced fat Cream Cheese, softened
2 Tablespoons G Butter Birthday Cake (gbutter.com)
1/4 cup Swerve Granular Erythritol
6oz 0% Fage Greek Yogurt
1/4 teaspoon Sprinkles

     Mix all together til thoroughly incorporated, except for Sprinkles, chill in fridge til ready to eat.  Garnish with Sprinkles when ready, Enjoy  :)

Saturday, April 22, 2017

Key Lime Cheesecake








     With the gentle breeze of rising temperatures, nothing celebrates the change of Seasons quite like Key Lime!  In fact, anything Key Lime is cause to kick up your heels...shakes, cookie bars and CHEESECAKE are among my favorite!  This no bake Key Lime Cheesecake is no exception, and for a 1/6 piece it is only 235 calories, 9g net carbs and 12g protein.  Keep the oven off and the kitchen cool with this warm weather favorite.  :)

Ingredients for 6 large pieces~
1 Quest Cinnamon Roll Protein Bar
8oz reduced fat Cream Cheese, softened
1/4 cup Key Lime Juice, or juice of two Lime's
1/2 cup Swerve Granular Erythritol
6oz Kroger Key Lime Carbmasters Yogurt
3/4 cup 30 cal/cup Almond Milk
1oz box Sugar Free Cheesecake Jello Pudding
1 scoop Vanilla Casein Protein Powder
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2 Tablespoons Coconut Oil, melted
1/2 cup Swerve Granular Erythritol

     Unwrap Protein Bar and microwave for 15 seconds, flatten softened bar and place on Silpat lined cookie sheet.  Bake at 350 for 5 minutes, remove, cool, break into pieces and place in Magic Bullet and grind to powder, set aside.  Add the rest of first set of ingredients to bowl and beat til smoothly incorporated, set aside in fridge to chill.  Add Protein Bar powder to bowl with melted Coconut Oil and Erythritol from second set of ingredients, press into bottom of 8" Pam sprayed cake pan, pour Cheesecake on top and chill over night in fridge, or set in freezer for a firmer texture if desired.  Garnish with grated Lime Rind and extra Lime Wedges if desired.  Enjoy  :)

Bacon Asparagus Salad








     Dontcha just love the time of year when fresh produce is all the rage.  Especially when is comes to Asparagus, my wheels can't stop turning with all the options.  Such is the case with my Bacon Asparagus Salad, this turned out so unbelievable that I plan on making this one again and again,  For a fourth of this recipe, it is only 320 calories, 6g net carbs and 29g protein.  This is a high protein low carb lovers dream!

Ingredients for 4 large servings~
1 Roma Tomato, chopped
8 jumbo Eggs
4 slices Bacon
4 slices Turkey Bacon
1 medium Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1 pound sliced fresh Asparagus
1 Tablespoon Spicy Brown Mustard
Dash Pepper to season as desired

     Dice Tomato, rest on double thick paper towel for several hours.  Add Eggs to saucepan of water, with just enough water to cover Eggs, bring to boil, add lid, turn off burner with saucepan still in place on burner for 15 minutes, then remove from burner and drain water, set aside.  Meanwhile, add all Bacon slices to skillet and cook til crisp, remove bacon but keep grease in skillet, crumble and set aside.  Add Onions, Garlic and Cayenne to grease coated skillet til golden brown.  Add Asparagus til just crisp tender, then stir in Mustard and Bacon, pour onto serving platter.  Shell and slice Eggs, place around perimeter, garnish with diced Tomato and Pepper.  Enjoy  :)