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 Quest Salted Caramel Protein Powder
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  :)

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  :)

Sweet- N-Sour Shrimp

     Oh Keli Keli Keli.... you have captured my heart!!!  I was recently introduced to Keli's Polynesian Sweet-N-Sour and have not been able to think of anything else since!  I have been putting it on EVERYTHING!  And then, Sweet-N-Sour Shrimp came into my life during my dreams one night, and I had no choice but to turn it into a reality.  You will simply not believe these flavors, words can not do justice.  Each hearty serving is only 297 calories, 11g net carbs and 34g protein.  Check her out at www.trykelis.com, then create your own dream!  :)

Ingredients for 6 hearty servings~
2 Tablespoons Red Pam Oil (can sub with Olive Oil)
1 Tablespoon chopped Garlic
1 medium chopped Onion
1 pound fresh sliced Mushrooms
1 large Zucchini, diced
1 Red Bell Pepper, cleaned and chopped
2 pounds large raw peeled Shrimp
1/4 cup Keli's Polynesian Sweet-N-Sour (www.trykelis.com)

     Add Oil to skillet, along with Garlic and Onion, cook til Onions are golden brown.  Then add Mushrooms til cooked thru, next add Zucchini and Bell Peppers til just barely crisp tender.  Add Shrimp til pink, then stir in Keli's Polynesian Sweet-N-Sour.  Enjoy  :)  PS  I eat mine plain, but if you are someone who eats carbs, this would be delicious over Coconut Rice.

Tater Tot Casserole

     I have always loved Tater Tot Casserole, and not just because it comes from an old family recipe, it's just darn good... (who am I kidding, I'm a tender soul and actually do love the fact that it's a traditional family dish...but the fact it's delish is a major bonus).  Over the years I have given it a proper make over to fit my lifestyle, and now each hearty serving is only 323 calories, 16g net carbs and 38g protein.  So I'm inviting you into my heart and home to be part of my family, my health family, and serve this to your loved ones today!

Ingredients for 8 large servings~
2 pounds 99% lean ground Turkey
Seasonings as desired: Salt, Pepper, Onion Powder, Garlic Powder, Celery Salt
1 large chopped Onion
22.6oz Family Size Fat Free Cream of Mushroom Soup
13oz can drained sliced Mushrooms (yields 8oz drained)
1/4 cup grated Sharp Cheddar Cheese
1 recipe Cauliflower Tots~ http://foodfitnessbypaige.blogspot.com/2017/04/cauliflower-tots.html
Diced Red Bell Pepper for garnish if desired (not included in macros)
Sliced Green Onion for garnish if desired (not included in macros)

     Spray 9X13 dish with Pam, crumble ground Turkey into pan,  season as desired.  Sprinkle with chopped Onion, then Soup, Mushrooms and Cheese.  Layer uncooked Cauliflower Tots over top and bake uncovered for one hour at 350.  Remove and garnish with Bell Pepper and Green Onion if desired.  Enjoy  :)

Ingredients for Cauliflower Tots~
24oz Riced Cauliflower, thawed or fresh (I use the pre bagged in the frozen aisle)
2 jumbo Eggs
3/4 cup Seasoned Bread Crumbs
1/2 cup grated Sharp Cheddar

     Mix all together, shape into Tots and line on Silpat lined cookie sheet.  Bake at 375 for 20 minutes, flip and bake another 20 minutes or til golden brown.