Birthday Brownies

     I have a secret...it's not my Birthday...don't care...made Birthday Brownies anyway...  So basically I have the best of both worlds, dessert and no older.  And if life weren't good enough, each of the 9 super sized servings are only 147 calories, 4g net carbs and 11g protein.  Today has to be someones Birthday somewhere, let's celebrate them...think about it!  Happy Birthday to who ever you are!

Ingredients~
1 medium (approx 6oz) Zucchini, ends trimmed and grated into a dish towel, ring out extra liquid
2 Extra Large Eggs
1 scoop Quest Chocolate Milkshake Protein Powder
1/2 cup Peanut Butter Powder
1/4 cup melted Coconut Oil
6oz Cinnamon Roll Kroger Carbmaster Yogurt
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1/4 cup Cocoa Powder
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips (120 chips)
1-1.5 Tablespoons 30 cal/cup Almond Milk
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1/2 teaspoon Sprinkles

     Mix first set of ingredients til well combined, pour into parchment lined 8X8 pan.  Bake at 350 for 30-35 minutes (DO NOT OVERBAKE, these are BETTER SLIGHTLY UNDERBAKED.  Protein Powder baking can tend to be drying, and will continue to cook after removing from the oven.)  Chill overnight in fridge. Next day, add Chocolate Chips and 1 Tablespoon Almond Milk to bowl, microwave for 20 seconds, stir til smooth, add any remaining Almond Milk if necessary til desired consistency.  Frost chilled Brownies and garnish with Sprinkles.  Enjoy  :)

Beefy Butternut Enchiladas

     I absolutely love Mexican, but it doesn't always love me...I'm trying to change that relationship, I mean, can't we just all get along.  Whelp, with my Beef Enchiladas world peace is one step closer.  Each of these 8 hearty servings are only 410 calories, 25g net carbs and 37g protein.  And these bad boys are HUGE!  Nestled up to a light side salad, this makes the perfect guilt free meal.

Ingredients~
1 Roma Tomato, diced and drained on paper towel several hours
2 Tablespoons Extra Virgin Olive Oil
1 small (aprox 14oz) Butternut Squash, trimmed, seeded and diced
Seasoning~Salt, Pepper, Garlic Powder, Onion Powder
1 medium Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
2 15oz can Beans, drained (I use Black and Dark Red Kidney)
2 14oz can Keystone Beef (www.keystonemeats.com) (sub with 2 pounds browned Ground Beef)
1.5 cups Enchilada Sauce
8 Low Carb Flour La Tortilla Factory Tortillas
2oz (approx 1/2 cup) grated Sharp Cheddar Cheese
2 Green Onions, diced

     Dice Roma Tomato, drain on paper towel (several hours if possible).  Shave skin of Butternut Squash with Potato peeler, slice off ends, cut in half and scrape seeds, dice and toss with 1 Tablespoon Olive Oil and lay on foil lined cookie sheet (season if desired with Salt, Pepper, Garlic Powder, and Onion Powder), bake at 400 for 20 minutes, stir and continue baking for another 20 minutes.  Meanwhile, heat remaining Tablespoon Olive Oil, Onion and Cayenne Pepper til golden brown in large skillet, then stir in both cans drained Beans,Beef, and roasted Butternut Squash.  Add a 1/2 cup Enchilada Sauce to bottom of casserole dish and a 1/2 cup to shallow bowl, dip each Tortilla Shell in Sauce and add 1/8 of Beef mix, roll up and add to casserole dish, repeat with remaining ingredients.  Pour last 1/2 cup Sauce over all 8 Enchiladas, cover with foil and bake at 375 for 45 minutes.  Remove from oven, sprinkle with grated Cheese, Tomato and Green Onion.  Enjoy  :)  PS  Side note:  I have been buying block cheese after a lecture from my daughter about how much better it is and not that much work to sgrate your own, she was right, it is better and easy breasy.

Cookie Dough Cheesecake

     What happens when you breed yummy and yummier!? ...you get yummiest, duh!  (that's simple math people)  Cookie Dough Cheesecake definitely falls into the yummiest category of taste bud parties.  That can't be surprising when you combine Cookie Dough, Cheesecake and Brownie...and who doesn't love a frosting layer of Cookie Dough Balls!?  You would think something this fantastic would have less than desirable macros, but think again.  Each of the 8 tall ooey gooey slices are only 300 calories, 12g net carbs and 23g protein.  So the next time you are in the moods for all things good, give this one a try!

Ingredients for 8 slices~
3 Tablespoons melted Coconut Oil
1 Extra Large Egg
1/2 cup Peanut Butter Powder
1/2 cup Swerve Granular Erythritol
1/4 cup Cocoa Powder
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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4oz reduced fat Cream Cheese, softened to room temperature
7oz 2% Fage Greek Yogurt
1 jumbo Egg
1/2 cup Swerve Granular Erythritol
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Andrea's Protein Cakery Chocolate Chip Cookie Dough Protein Bites Mix(shop.proteincakery.com)
1/3 cup Crunchy Peanut Butter
3 Tablespoons Water
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1/2 teaspoon Sprinkles
1.5 Tablespoons (90 chips) Lily's Stevia Sweetened Dark Chocolate Chips
1.5 Tablespoons 30 cal/cup Almond Milk

     Mix first set of ingredients til well incorporated, pour in parchment lined 7-8 inch cake pan.  Mix second set of ingredients til thoroughly blended and spoon on top of Brownie Batter base.  Bake at 350 for one hour, remove and chill in fridge overnight.  Meanwhile, mix third set of ingredients til fully combined, scoop by teaspoon and roll into balls, set aside.  Top each Cookie Dough Ball with a Sprinkle or Two, reserve remainder.  After Cheesecake has chilled, mix Chocolate Chips and Almond Milk in microwave safe bowl, heat for 20 seconds, stir til smooth, drizzle thin layer on Cheesecake, allow a few drips over the edge, top with Cookie Dough Balls, and garnish with remaining Sprinkles.  Enjoy  :)

Cauliflower Drumsticks

     If you don't follow Gina at Skinnytaste (skinnytaste.com), you are really missing out!  She has tons of healthy meal ideas.  Such was the case with this recipe, I just lover her style and had fun mixing in  a few of my little twists.  Each of the 8 servings (1 Drumsticks and 1 cup veggies) are only 150 calories, 5.5g net carbs and 13g protein.  Expand your repertoire, try this out and then check out all she has to offer for the other nights of the week!  Yeah for Cauliflower Drumsticks!

Ingredients for 8 servings~
1 Roma Tomato, diced and drained on paper towel for a couple hours (if possible)
8 Chicken Drumsticks (I kept the skin on mine, your choice)
1.5 Tablespoons Extra Virgin Olive Oil
Dash Garlic Powder
Dash Onion Power
Dash Salt
Dash Pepper
1 medium Sweet Yellow Onion, diced
1 Tablespoon chopped fresh Garlic
Dash Cayenne Pepper
1/2 diced Red Bell Pepper
1/2 diced Green Bell Pepper
1/4 cup Cilantro Leaves
1/2 cup Water
1 teaspoon Sazon Goya seasoning
2 12oz bags thawed Green Giant Riced Cauliflower Medley or Green Giant Riced Cauliflower
4 large Pimento filled Green Olives, sliced plus 2 Tablespoons Brine

     Dice Roma Tomato and rest on paper towel to drain for a couple hours (if possible), set aside.  Add 1/2 Tablespoon Oil to hot skillet and brown Drumsticks on all sides, season with Garlic Powder, Onion Powder, Salt and Pepper while browning, once seared remove and rest on plate.  Meanwhile, add the remaining Oil to skillet along with diced Onion, Garlic and Cayenne Pepper til golden brown.  Then add Red and Green Pepper til crisp tender, stir in Cilantro Leaves, Water, Sazon Goya and reserved diced Tomato.  Add Drumsticks back to pan, add lid and simmer on low for 15 minutes, flip Drumsticks and simmer 15 more minutes.  Remove Chicken one more time, add thawed Cauliflower and sliced Olives with Brine til well blended, return Chicken to skillet, add lid and simmer 10 more minutes.  Season as desired.  Enjoy  :)

Succotash Shrimp Pasta

     Who doesn't love Shrimp, in fact I love it in all forms... and I especially love that it is so low in calorie for all that wonderful flavor!  (I can easily wolf down a half pound without blinking an eye...I digress)  Recently, I had many of my favorites lurking in my fridge, hence Succotash Shrimp Pasta was conceived.  Each of the HUGE 6 portions are only 302 calories, 13g net carbs and 38g protein...and you did pick up the part where Pasta is part of the equation here, right...!?  These hearty servings are so macro friendly, that it still leaves room for extra sauces as desired.  #winning

Ingredients for 6 large servings~
1 Roma Tomato, diced and drained on paper towel (several hours if possible)
1 Tablespoon Extra Virgin Olive Oil
1 medium diced Yellow Onion
1 Tablespoon chopped fresh Garlic
Dash Cayenne Pepper
Dash Salt
1 pound fresh sliced Mushrooms
1 pound steamed Edamame
2 pounds peeled raw Shrimp
1 medium cooked Corn on the Cob, shaved
2 slices cooked Turkey Bacon, crumbled
8oz low carb Thin Slim Foods Pasta (thinslimfoods.com)

     Dice Tomato and drain on folded paper towel, several hours if possible, set aside.  Heat EVOO in skillet along with Onion, Garlic, Cayenne and Salt til golden brown.  Add Mushrooms til cooked thru, can add lid to speed up cooking time.  Stir in cooked Edamame and raw Shrimp til Shrimp becomes pink and cooked through, then add Corn and Bacon.  Meanwhile, cook Pasta according to directions, drain and stir into Shrimp mixture.  Garnish with diced Tomato, season as desired.  These macros are friendly enough to manage another 100 calories of your favorite sauce stirred in to each serving, a Peanut or Asian sauce would be my recommendation.  Enjoy  :)