Thursday, May 21, 2015

Low Carb Flour-Free Brownies

Yes, this picture is an optical illusion. It almost looks like we ate the majority of this pan of low carb brownies. Could we have? Yes. A delicious 2x2 square bite of chocolate has only 3 carbs! However, Andy and I both showed great restraint. The food choices we have been making for the past month are choices we can live with long term. I've never been a big fan of "dieting." If you don't keep it up, your loss eventually catches up with you and then some. We don't plan on spending the rest of our lives not enjoying a treat now and then, so I'm finding new ways to fix what we enjoy. These don't replace "Meme's Brownies," but they were very good. I found the original recipe on the diabeticconnect.com website. After reading about twenty comments from folks who had baked them, I tweaked the recipe just a little and was pleased with the outcome.

INGREDIENTS
2 oz. unsweetened chocolate squares
2 sticks salted butter
(Slowly melt the butter and chocolate squares, set to side for 10 minutes to cool)
1-1/2 cups Truvia Baking Blend
4 large eggs
1 tablespoon vanilla
6 tbsp. cocoa powder

Preheat the oven to 350 degrees.

 In a medium bowl whisk 4 large eggs until fluffy. Beat in the Baking Truvia Blend.
 Slowly add the melted cooled butter and unsweetened chocolate squares. Whisk in the vanilla.
 Stir in the cocoa a little at a time.
 Blend until the batter is smooth.
 Pour into a greased pan. I used a 7.5" x 12" oval stone baking dish.
The brownies will puff up starting on the edges. 
When the whole pan has risen equally, check the center.
A toothpick inserted shouldn't have runny batter, but you will pull a few moist crumbs.
In my oven, it took 45 minutes for them to be done.
From the comments I read from others, the timing ranged from 30 minutes to one hour
Be aware! Check at thirty minutes and every five minutes until done.
Let the pan cool for at least one hour before cutting into 2" squares.

Loaded Baked Potato Slices

Do you like stuffed potato skins but don't know what to do with what you scoop out? We normally don't eat potatoes that frequently but we can sure knock out potato skins. My dilemma is what do I with the extra. If you mash them when they're hot and add a little milk and butter, you can refrigerate it to make fried potato cakes at a later date. One weekend (before we started cutting back on carbs) we did a heavy appetizer dinner. Instead of scooping, I started making thick slices. Needless to say, they were very tasty. I got about four good slices per medium potato.

INGREDIENTS:
Several medium Russett potatoes
6 slices bacon fried and crumbled (or more)
Shredded Cheddar/Colby/Jack cheese
Salt and pepper to taste
Sour cream
Green onions, chopped (optional)
DIRECTIONS:
Wash and wrap potatoes in aluminum foil. Bake potatoes in a 450 degree oven for at least one hour, or until done.
 
When potatoes are done, let them cool a little and cut potatoes long way, about 3/8" to 1/2" thick. Lightly season with a little salt and pepper.

Top with crumbled bacon and shredded cheese.

Put back in the oven until cheese is bubbly.

Top with sour cream and green onions. Enjoy!

Wednesday, May 20, 2015

Low Carb Creamy Swiss Chicken


This one was too good to not post the day we tried it. All I can say is Momma doesn't know what she missed tonight! She visited my niece Tristan today to attend my great-niece's Kindergarten graduation and I had planned this meal with her in mind. The minute I saw this one floating around the internet, I knew I had to try it. Like I said the other day, we have been trying to eat a little healthier. Andy has now lost ten pounds in three weeks and I've lost five.How is it that a man can drop the pounds like that. Really?

I did the math on the carb count and each chicken breast has a little less than 4 carbs each! Now, if you fixed the six chicken breasts as stated in the original recipe or eat half of one like I did, you'd be consuming 2 carbs. All I can say is that it's delicious and left room for us to try the flourless brownies (3 carbs per 2"x2" square) for dessert. I'll post it soon too!

INGREDIENTS:
4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Can substitute with Mozzarella)
½ cup Hellman's mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divide into 1/2 and 1/4 cup)

 ½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
Preheat oven to 375 degrees

 Pat chicken dry and place in a greased 9x13 pan. Lightly season chicken with salt and pepper.
 Add sliced cheese on top of chicken breasts.
 In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder.
 Spread this over the cheese and chicken and sprinkle with remaining 1/4 cup of Parmesan cheese.
Bake for one hour or until chicken temp is done.
You see all that cheesy goodness around the edges of the chicken? Well, Mr. "Lost 10 Pounds" was making sure that didn't go to waste. I do admit I snuck a few bites myself. :-) 
Recipe credit to Lilluna.com