Lean & Green Spinach Salad With Garlic & Dill Chicken Tenders

This is a delicious & moist chicken
and salad meal!

Ingredients: 

2 pounds boneless, skinless chicken breasts

1 cup pickle juice

1 1/2 teaspoons garlic powder

1 teaspoon dried dill

1/2 teaspoon black pepper

1/4 teaspoon sea salt

1 teaspoon dried chives

avocado oil cooking spray

8 cups baby spinach leaves

2 cups chopped red, yellow and/or orange bell peppers

1 avocado sliced or chopped

4 - 6 tablespoons Walden Farms O Calorie Balsamic Vinaigrette Dressing

Method:

Cut the chicken breasts into large chunks or strips. Place in a bowl or dish and cover with the pickle juice. Allow to marinate overnight.

Drain the juice from the chicken pieces. Season the marinated chicken with the garlic, dill, pepper and salt. Lightly spray a large nonstick skillet with the cooking oil spray and place over medium heat. Add the chicken pieces and sprinkle with the chives. Cook, turning to cook all sides. Reduce the heat to medium-low and continue to cook for 15 minutes or until cooked through and no pink remains in the meat. 

While the chicken is cooking, arrange 2 cups of spinach leaves onto each serving plate. Top with 1/2 cup of bell pepper and 1 1/2 ounces of sliced avocado. Drizzle 1 to 1 1/2 tablespoons of dressing over the salad. Arrange 6 ounces of cooked chicken on top of the salad. Makes 4 servings.

Each serving equals: 1 lean, 3 greens, 1 healthy fat and 3 condiments

Nutritional info per serving, approximately: 575.5 calories ~16.6 grams fat ~ 27 grams carbs ~ 14 grams net carbs ~ 83 grams protein

Notes: A pickle juice marinade produces a very moist chicken with a delicious and subtle flavor. (Even though my husband is not at all fond of vinegar, he thought that this chicken was quite good.) 😀

🍋 Low Carb Lemon Cheesecake Squares ~ Sugar & Gluten Free

 

These cheesecake squares are light
& creamy and similar to lemon yogurt

Ingredients:

1 1/4 cups ultrafine almond flour

1/4 Lakanto Baking Sweetener**

1/4 teaspoon pink Himalayan or sea salt

1/4 cup (1/2 stick) unsalted butter, melted

16 ounces cream cheese, at room temperature

1/2 - 2/3 cup Lakanto Powdered Sweetener (based on desired level of sweetness)

2 teaspoons lemon zest (finely grated peel) 

3 tablespoons fresh Meyer lemon juice***

2 tablespoons canned coconut milk, coconut cream or heavy whipping cream

2 eggs, lightly beaten

2 to 3 tablespoons Lakanto Powdered Sweetener (for dusting)

Method:

Preheat oven to 350*. Sift the almond flour, Baking sweetener and salt together into a bowl. Stir in the melted butter and mix until well combined. Pat the crust mixture evenly into the bottom on the pan. Bake for 8 minutes. Set aside to cool.

Reduce oven temperature to 275*. Add the cream cheese, powdered sweetener, lemon zest, juice and coconut milk to a large bowl. Beat with an electric mixer until the ingredients are creamy and smooth. Mix in the eggs. Spread the batter over the cooled crust. Bake for 30 minutes, or just until the filling is set. (A knife inserted in the center should come out clean.) Cool on a rack for 20 to 30 minutes and then refrigerate for 2 hours or overnight. Sprinkle the top with a light dusting of powdered sweetener. Cut into 16 squares. Keep refrigerated in an airtight container.

**I use Lakanto Baking Sweetener because it has a finer texture than  regular substitute sweeteners. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener (or other granulated sweetener) in a food processor, to create a finer texture.

***If you do not have Meyer lemons, regular lemons will work.

Notes: Very Simple to make! ~ The flavor of these light & creamy cheesecake squares is best when they are refrigerated overnight. (My husband liked this treat frozen.)

Nutritional info per serving, approximately: 188 calories ~ 18 grams fat ~ 3.76 grams carbs ~ 2.6 net carbs ~ 4.4 grams protein

Lean & Green Italian Style Stuffed Chicken & Cauliflower Rice

This simple chicken is gourmet
quality ~ it's so moist and flavorful!

Ingredients:

1 tablespoon Dijon mustard

1 tablespoon red or white wine vinegar

1 teaspoon Lakanto Monkfruit Baking Sweetener* (optional)

2 teaspoons extra virgin olive oil

1/2 teaspoon Italian seasoning

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon pink Himalayan or sea salt

1/2 teaspoon black pepper

three 6 ounce boneless, skinless chicken breasts (18 ounces total)

4 ounces part skim mozzarella cheese (Full fat may be used if you are not on a lowfat meal plan.)

2 cups baby spinach leaves

toothpicks

avocado oil cooking spray

two 12 ounce bags frozen riced cauliflower**

Method:

Preheat oven to 350*. In a small bowl, whisk together the mustard, vinegar, sweetener, olive oil, Italian seasoning, red pepper, garlic powder, salt and pepper. Set aside.

Slice each chicken breast through the middle, but do not slice all of the way through. (This is called "Butterflying".) Brush the inside and outside of the butterflied chicken breasts with the sauce mixture. Stuff each chicken breast with 1/3 of the of the cheese (1 1/3 ounces) and 2/3 cup of the spinach leaves.

Close the stuffed chicken breasts and secure with toothpicks inserted at a diagonal. Spray an ovenproof skillet with the avocado oil and place over medium high heat. Add the stuffed chicken breasts and cook until each side is golden brown. 

Two Lean & Green portions & one
  larger one for my husband. 😀

Transfer the skillet to the preheated oven. Bake for 15 minutes or until the chicken is cooked through. While the chicken is baking, add the riced cauliflower to a saucepan with 1/2 cup water. Cover and cook over medium-high heat for 15 minutes, stirring occasionally. Turn heat to low until ready to serve.

Remove the chicken from the oven and allow to rest for 3 minutes. Add 1 cup of the cauliflower rice to each serving plate. Top with a stuffed chicken breast and drizzle the pan juices over each serving. Makes 3 servings.

*I use Lakanto Baking Sweetener because it has a finer texture than  regular substitute sweeteners. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener (or other granulated sweetener) in a food processor, to create a finer texture.

**I always keep bags of Walmart Great Value riced cauliflower (found in the freezer section) or of Trader Joe's riced cauliflower (found in the refrigerated vegetable section) on hand, in my freezer.

Each serving equals: 1 lean, 3 greens, 2/3 a healthy fat & 2.55 condiments

Nutritional info per serving, approximately: 488.5 calories ~ 17.34 grams fat ~ 15 grams carbs ~ 9.68 grams net carbs ~ 67 grams protein

Notes: This delicious meal is very quick and simple to make ~ my husband and I both loved it❣

Grilled (Or Slow Cooker) Hawaiian Style Huli Huli Chicken

🍍 This is a tasty & simple chicken meal!

Ingredients: 

1 large can pineapple chunks in juice

pineapple juice

2 cups no salt chicken broth

1 cup brown sugar or Monkfruit brown sugar sweetener

2 tablespoons fresh grated ginger

2 tablespoons minced fresh garlic

1/4 cup low sodium soy sauce or coconut aminos

1/4 cup catsup or no sugar catsup

4 pounds boneless skinless chicken breasts or tenders

coconut oil cooing spray

1/4 cup unsweetened coconut (optional garnish)

1/4 cup all purpose flour

freshly ground black pepper 

cooked rice

Method:

Drain the juice from the pineapple chunks and save for the marinade. Set the chunks aside in a bag, or container, in the refrigerator. Add additional pineapple juice to the juice drained from the can to measure 1 cup.

Whisk together the juice, broth, brown sugar, ginger, garlic, soy sauce and catsup. Cover all of the chicken pieces with the marinade sauce. Marinate overnight.  

If desired, preheat oven to 300*. Sprinkle the coconut in the bottom of a pie pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn. Set aside to use as a garnish.

Grill or Broiler Method:

Grill or broil 6 to 8 minutes per side. Serve on top of rice. Season each serving with freshly ground black pepper. Garnish with pineapple chunks and toasted coconut. makes 6 to 8 servings.

Slow Cooker Method:

Very lightly spray the inside of a slow cooker with the coconut oil. Add the chicken and marinade to the slow cooker. Cook on low heat for 6 to 8 hours or on high for 4 to 5 hours. Remove the chicken to a covered dish. Add the marinade and cooking juices to a cooking pot. Mix the flour with 1/3 cup water whisk together to mix in. Cook and stir over medium heat until thickened. Serve portions of chicken over rice. Spoon or ladle sauce over the chicken and rice. Season each serving with freshly ground black pepper. Garnish with pineapple chunks and toasted coconut. Makes 8 servings.

Notes: Traditionally, Huli Huli Chicken is a Hawaiian grilled chicken with a sweet sauce that is barbecued over mesquite wood. Huli is the Hawaiian word for "turn" and Huli Huli chicken is turned while being grilled or broiled. 

On a busy day, when I didn't want to dirty the broiler, I decided to cook the chicken in a slow cooker. (My cousin who lived in Kuai, cooked it this way.) My family loved it and my husband said it was the best chicken he had ever tasted! 

Perfect Blueberry Bundt Cake

Simple, moist and not overly sweet ~ Perfect❣

Ingredients:

bundt cake pan butter & flour

2 cups fresh blueberries

2 cups + 1 tablespoon all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 1/4 cups sugar

1/2 cup (1 stick) unsalted butter, at room temperature

3 eggs, at room temperature

1 1/2 teaspoons (1/2 tablespoon) pure vanilla extract

1 tablespoon finely grated lemon peel

1/2 cup avocado oil

1/2 cup buttermilk, at room temperature

powdered sugar

ice cream, optional

whipped cream, optional

Method:

Preheat oven to 350*. Generously butter the bundt pan (even a non-stick one). Add 3 tablespoons of flour to the pan. Turn to coat the inside of the pan with a light dusting of flour. Turn upside down and tap the sides to remove any excess flour and set aside.

Rinse the berries and remove any stems.  Allow to dry on paper towels. 

Sift together 2 cups of the flour, baking powder, soda and salt. Set aside.

Add the butter and sugar to a large bowl. Beat with an electric mixer, at medium speed, for 3 minutes until fluffy and creamy. Add one egg at a time, beating at low speed for one minute after each egg. Beat in the vanilla and lemon peel. Beat in the oil until the mixture is glossy, creamy and smooth.

Gently toss the blueberries in a bowl together with the i tablespoon of flour. Set aside.

Add the flour mixture to the creamed ingredients and mix at lowest speed just until all of the dry ingredients are mixed in and smooth. Gently fold in the flour dusted blueberries.

Spoon the batter into the prepared bundt pan. Rotate the pan with circular movements to settle the batter evenly in the grooves of the cake pan. Bake for 35 minutes. If the top is golden browned, lightly cover with foil to prevent burning. Continue baking for another 2o minutes, or until a wooden pick inserted in the center comes out clean. (The sides of the cake should pull away from the pan when gently touched.)

Allow the cake to rest for 15 minutes on a cooling rack. Use a butter knife to gently loosen the cake from the sides of the pan. Invert on to the cooling rack and allow to cool completely.

Once the cake is completely cool, sift powdered sugar over the top. Slice into 10 to 12 portions. If desired, serve each portion with a scoop of ice cream or a dollop of whipped cream. Makes 10 to 12 servings. Store in an airtight container in the refrigerator.

Notes: This is a simple and delicious cake that my entire family enjoyed! My dear mother-in-law found the original recipe in her local newspaper. She gave the recipe to me, so of course I made a few adaptations and baked it for her. (She loved it.) 💜

My dear mother-in-law,
Danuta. 💜

🍉🍓 Watermelon & Strawberry Fruit Smoothie ~ Refreshing & Hydrating

Quick, Easy, Tasty & Refreshing❣

Ingredients:

4 cups watermelon

2 cups strawberries

1/2 lime, juiced

2/3 cup pineapple or orange juice

2 to 3 tablespoons erythritol or Monkfruit sweetener

ice 

4 strawberries (for garnish)

4 straws

Method:

Add all of the ingredients to a blender container and process until blended and smooth. Divide between 4 tall serving glasses filled with ice. Makes 5 2/3 cup. About four 1 1/3 cup servings. Garnish each serving with a strawberry and sip with a straw.

Notes: 

For a thicker, slushier drink, use frozen strawberries or add 1 1/2 cups of crushed ice to the blender, instead of serving in crush them in the  filled glasses. (If using regular ice cubes, crush in the blender before adding the other ingredients.)

For a spiked beverage, add 1 cup of vodka to the mixture.

I made this drink for my elderly godparents because they needed additional hydration and something tasty (especially watermelon) would appeal to them. My husband and I enjoyed this refreshing beverage, too❣

🍹 Tropical Fruit Daiquiri Mocktail ~ An OPTAVIA Fueling Hack!

This mocktail is simple,
quick & refreshing!

 Ingredients:

1 cup crushed ice**

6 ounces cold water

1/4 - 1/2 teaspoon rum extract

1 teaspoon lime juice

1 envelope Optavia Tropical Fruit Smoothie fueling

Method:

Add all of the ingredients to a blender and process until mixed and the ice is well blended. Pour into a serving glass and enjoy!

**If you are using regular ice cubes, place in a blender and process to crush, before adding the remaining ingredients.

Equals: 1 fueling & 3/4 to 1 condiment (depending on how much extract is added)

Note: I wasn't a big fan of this fueling, but making it into a "mocktail" made it look & taste special. 🥰

Low Carb Greek Turkey (Or Beef) Burger & Spinach Salad ~ A Lean & Green Meal

This Greek Burger & salad is a 
VERY delicious & filling meal!

Ingredients:

16 ounces (1 pound) 95% lean ground turkey of beef

2 ounces (1/2 cup) fat free or reduced fat feta cheese*

1/4 cup diced red bell pepper

1/2 cup chopped baby spinach leaves

1/2 cup chopped green onion

15 Kalamata olives diced

1 1/2 teaspoons dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon black pepper

3 cups baby spinach leaves

1 1/2 cups sliced English cucumber**

9 tablespoons sliced radishes or chopped yellow bell pepper

9 tablespoons Walden Farms Salad Dressing of Choice***

Method:

Add the ground meat, cheese, red bell pepper, 1/2 cup chopped spinach, Greek olives and the spices to a large bowl. Mix just until all of the ingredients are combined. Form the meat mixture into 3 large (8 ounce) or 6 small (4 ounce) patties. Grill, air fry, broil or pan fry until the burgers are completely cooked. (about 5 to 6 minutes per side)

Arrange 1 cup of spinach leaves on a serving plate. Scatter 1/2 cup of cucumber and 3 tablespoons of radishes on top of the spinach. Top with one large burger or two small burgers. Drizzle 3 tablespoons of dressing over the meat and salad. Makes 3 servings.

*If you are not following a lowfat meal plan, regular cheese may be used.

**Cut the cucumber in half and then cut into half circle slices.

***Choose your favorite dressing ~ Bleu Cheese, Ranch & Balsamic Vinaigrette are my favorites with this burger & salad.

Nutritional info per serving, approximately: 484 calories ~ 22.15 grams fat ~ 17.12 grams carbs ~ 10.25 grams net carbs ~ 56.75 grams protein

Each serving equals: 1 lean, 3 green, 3 healthy fats & 2 5/6 condiments

Note: Oh my! This Greek Burger is so very flavorful, moist and delicious ~ I definitely enjoyed this meal❣

Mexicali Shrimp/Seafood Salad ~ A Lean & Green Meal 🍤

Fresh, Delicious & Satisfying❣
(This is my version of a recipe
originally published by: The
 Culinary Institute of America)

Ingredients:

2 quarts (8 cups) water

2 pounds small - medium frozen shrimp (peeled, deveined & tails removed), or seafood blend*

3 cups cucumber, peeled, halved & sliced 1/4 inch thick

1 cup halved grape tomatoes

3/4 cup radishes, halved & thinly sliced

1/2 cup halved & thinly sliced shallots, or chopped green onions

1/2 cup chopped yellow pepper

1/2 cup chopped orange pepper

2 avocados (12 ounces) cut into bite sized chunks

Salad Dressing Ingredients:

6 tablespoons fresh squeezed lime juice**

2 cloves garlic, chopped

1 cup fresh cilantro leaves

1/4 cup chopped & seeded fresh jalapeno

1/2 teaspoon salt

1/4 teaspoon black pepper

immersion or bullet blender 

Method:

Bring the water to a boil in a Dutch oven or large pot. Add the seafood and cook for 4 to 5 minutes. (If using fresh seafood, cook for 2 minutes.) Drain in a colander, rinse and set aside.

Prepare the dressing: Use an immersion, or bullet blender, to puree the juice, garlic, cilantro, jalapeno salt & pepper until smooth. Makes about 7 tablespoons of dressing.***

Transfer the shrimp to a large bowl. Add the cilantro dressing and stir to coat. Cover and place in the refrigerator to chill. 

Prepare and combine the cucumber, tomatoes, radishes and scallions. Toss together with the seasoned seafood. Add 2 5/8 cups of the salad mixture to a serving plate. Garnish each serving with half of a chopped avocado. Makes 4 servings.

*I used 1 pound of raw medium shrimp and a 1 pound bag of shrimp, scallop and calamari (seafood blend) from Trader Joe's market.

**When I purchase a bag of limes, I make ice cubes from the juice so that I have fresh lime juice whenever a recipe calls for it. (I also finely grate the peel and freeze for later use.)

***This homemade dressing can be used on other salads. Each tablespoon has approximately: 6.2 calories ~ .04 grams fat ~ 1.75 grams carbs ~ 1.5 grams net carbs ~ .2 grams protein     

Trader Joe's Green Goddess Dressing (found in the refrigerated section with the salads) may be substituted for the homemade dressing.

Equals: 1 leanest, 3 greens, 3 condiments & 2 healthy fats

Nutritional info per serving, approximately: 418.26 calories ~ 15.8 grams fat ~ 23 grams carbs ~ 15 grams net carbs ~ 42 grams protein

Note: This delicious salad is restaurant quality and reminds me of salads prepared by my favorite seafood restaurant❣

Perfect & Creamy Peanut Butter Pudding Cups 🥜

This is a delicious & healthy treat that
is perfect for peanut butter lovers of all ages❣

 Ingredients:

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

3 tablespoons cornstarch

1/4 teaspoon sea salt

3 cups almond milk (or milk of choice)

1 cup cream or half & half

1 cup creamy peanut butter

2 teaspoons pure vanilla extract*

Optional Garnishes:

whipped cream

peanut butter chips

mini chocolate chips

chopped peanuts

Method:

In a large pot or Dutch oven, whisk together the sugars, cornstarch and salt. Slowly pour in the milk while stirring to mix and dissolve the sugar. Stir in the half & half.

Bring to a boil over medium-high heat. Reduce the heat to medium and continue to cook, stirring constantly, for 2 to 3 minutes.**

Turn off the heat and stir in the peanut butter and vanilla. Once the peanut butter is melted, whisk, or use an immersion blender to make the mixture completely smooth. Divide evenly between eight 4 ounce dessert cups. Refrigerate for 2 hours or longer. Cover with plastic wrap until ready to serve. Serve as is, or if desired, top with your choice of garnish. Makes 8 half cup servings.

*I used vanilla extract, but you could use a mixture of 1 teaspoon vanilla extract and 1 teaspoon caramel extract.

**To check if the pudding has cooked long enough, dip a spoon in the mixture. Run your finger down the center of the spoon. If the pudding does not fill in the space, the pudding is fully thickened.

Notes: 

I created this pudding for my father-in-law who can only eat soft foods. The peanut butter tastes great and adds extra nutrition. 😀

My husband loved this pudding so much that he said, "It is the best dessert" that I have ever made! (And believe me, I make a lot of desserts.)

Crunchy Butterscotch Pecan Cookies

These simple tea cookies are
buttery, not too sweet & delicious.
(They are similar to a Pecan Sandie.)
Pictured: Flattened cookies at the top
and puffy cookies at the bottom.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed dark brown sugar

3/4 cup granulated sugar

1 cup cooking oil

1 egg

2 teaspoons pure vanilla extract

4 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon pink Himalayan or sea salt

1 (11 ounce) bag butterscotch chips (about 2 cups)

3 1/2 cups chopped pecans (12 ounces)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter and sugars with an electric mixer until well blended and creamy. Add the oil, egg, and vanilla and mix until well combined. 

Sift together the flour, baking soda, cream of tartar and salt. Add to the creamed ingredients, mixing just until blended in. Stir in the butterscotch chips and pecans. Scoop portions of dough onto the prepared baking sheets. (I used a 1 inch cookie scoop.) For puffy cookies, leave the dough in rounded mounds. 

Rounded balls of dough, a bit
bigger than a large marble.

Flattened portions of dough.

For flatter cookies, gently press down on the dough, to flatten slightly, before baking. Bake for 10 to 12 minutes, or until the edges of the cookies are golden. Makes 8 dozen cookies.

Notes: These cookies have a delicious flavor! I baked trays of puffy cookies to give to my parents and in-laws. I made flatter cookies to ship to family overseas. Everyone was pleased. ❤

Keep Mosquitos Away Spray 🦟

Many years ago, this simple, yet
effective mixture was shared by
the famous commentator,
Paul Harvey, on his radio show.

Ingredients: 

3 (12 ounce) cheap beers

3 cups Epsom salts

1.5 liter (50.7 ounces) bottle blue mouthwash

Method:

Open the containers of beer and set out overnight to allow them to become stale.

Add 2 bottles of beer to a Dutch oven. Stir in the Epsom salts. Heat and stir, over medium low heat, just until the salts are dissolved. Set aside to cool. Stir in the remaining beer and mouthwash. Fill a spray bottle and store extra liquid in jars or bottles.

Use to spray around your patio and deck, or anywhere you sit and encounter mosquitos outside. The spray will not harm plants or flowers and it keeps mosquitos and bugs away for about 80 days.

Note: Every summer, my dear mother-in-law gets devoured by mosquitos! I made this mixture for her and sprayed around her patio and outside of her bedroom windows and sliding glass door. So far, no mosquitos!  🦟

Perfect Flakey Pie Crust! 🥧 (Family Recipe)

This recipe and method produces a
perfectly flakey crust that everyone loves❣

For many years, I was afraid of baking pies, because I did not know how to make crust! Fortunately, in the early 1980's, my mother-in-law Kathy Henderson taught me how to make perfect pie crust every time. (The secret is half butter and half shortening that is blended by by the heat from your hands.) ❤️

Single Crust Ingredients:

1 1/4 cups flour 

1/4 teaspoon salt                                                                                

1/3 cup mixture of butter (not softened) & shortening (1/2 butter & 1/2 shortening)

3 - 4 tablespoons chilled ice water**

Double Crust Ingredients:

2 cups flour

1/2 teaspoon salt

1/3 cup butter not softened

1/3 cup shortening (I use butter flavored flavored shortening)

6 - 7 tablespoons chilled ice water**

Single Crust Method:

In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small peas. Next, use your fingers to continue mixing until the flour resembles cornmeal. 

Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge. (That is called "fluting" the edges.) Fill and bake as the pie recipe directs.

For a baked empty pie crust, generously prick the sides and bottom with a fork. Place the pie pan on a cookie sheet to make it easier to remove from the oven. Bake for 10 minutes, or just until lightly golden, in an oven preheated to 450*.

Double Crust Method:

Follow the method above and separate the dough into 2 balls of equal size. On a lightly floured surface, flatten one ball of dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim the pastry dough evenly with the rim of the pie pan.

Roll out the second ball of dough in the same manner. Use a knife, or tiny shaped cutter, to cut slits or designs that will allow steam to escape from the filling. Fill the pastry with the prepared filling. Carefully wrap the top crust on the rolling pin and place on top of the filling. Trim the pastry to 1/2 inch beyond the edge of the pie. Fold the top crust over the bottom crust and flute the edges. Bake as you recipe directs

** "The trick to making no fail pastry is simply using very cold water, as it helps to keep the fat cold so it does not melt. If the fat ends up melting before it makes it to the oven, it's absorbed into the flour and any chance of producing a flaky pie crust is lost."

Note: Even if I only need a single pie crust, I always prepare the recipe for a double crust pie, because my husband  has such fond childhood memories of his mother making "cookies" with leftover pieces of pie dough. So, every time I make a pie or tarts, I place a tray of crust pieces, sprinkled with cinnamon  or colored sugar, in the preheated oven. Bake for 7 to 10 minutes. My husband always is delighted when I do this for him. ❤️

Italian Hamburger Pizza Meal (Low Carb & Gluten Free)

 

This is a delicious, flavorful &
satisfying meal❣

Ingredients: 

9 ounces extra lean cooked ground beef

2 cups (8 ounces) grated mozzarella cheese

1/2 cup pork panko**

1/4 teaspoon pink Himalayan or sea salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon Italian seasoning blend***

1 cup petite diced tomatoes (Walmart Great Value Brand ~ no salt added)

1/4 teaspoon Italian seasoning blend***

1/4 cup chopped orange or red bell peppers

1/4 cup chopped yellow bell peppers

1/4 cup chopped onion

16 slices (2 ounces) sliced turkey pepperoni

4 cups spring lettuce mix

2 cups chopped English cucumber

6 tablespoons Walden Farms salad dressing

1/4 teaspoon crushed red pepper (optional garnish)

Method:

Preheat oven to 350*. Add the beef, 1 cup of the cheese and the pork panko to a bowl and stir to combine. Add the salt, garlic powder, onion powder and 1/2 teaspoon of Italian seasoning. Mix thoroughly together with your hands. Pat into a 10 inch circle on a pizza baking stone, pizza pan or foil lined baking sheet.

Use an immersion or other blender to puree the tomatoes and 1/4 teaspoon Italian spice blend together. Spread on top of the meat. Sprinkle the remaining mozzarella cheese, bell peppers and onions evenly over the meat and sauce. Cut the pepperoni slices in half and arrange on top of the pizza.

Bake for 25 minutes, or until the cheese is melted and the edge of the meat is crisp. Remove from the oven and allow to rest for 5 minutes before cutting into 4 equal segments.

Place one segment on a serving plate. Add 1 cup of the lettuce and 1/2 cup of the cucumber to the plate. Drizzle 1 1/2 tablespoons of your favorite Walden Farms 0 calorie dressing on top of the salad. Makes 4 servings. Store leftover portions in airtight containers in the refrigerator.

**I highly recommend purchasing a bag of "Pork Panko". (I found it online.) I wanted to try some recipes that called for crushed pork rinds, but I gag at the smell and taste of regular pork rinds and when crushed their consistency becomes gummy. Pork Panko has the texture of bread crumbs and can be substituted in any recipe that calls for regular panko or bread crumbs. (When stored in the refrigerator, they will remain fresh until needed.)

***I make my own Italian herb blend and keep it on hand in an airtight container. Here is the link to that simple recipe: 

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free  https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

Nutritional info per serving, approximately: 389.75 calories ~ 49.85 grams fat ~ 12 grams carbs ~ 10.75 grams net carbs ~ 41.6 grams protein

Notes: This Italian Hamburger Pizza is so delicious ~ my gluten & carb eating husband loved it, too. Very simple to make and definitely a family pleasing meal!

Cheddar & Jalapeno Stuffed Burgers (Turkey Or Beef) & Salad ~ A Lean & Green Meal 🌶

This cheddar & jalapeno stuffed
burger is flavorful ~ the spice is
mild and not mouth burning. 😀

Ingredients: 

1/4 cup (2 ounces) low fat cream cheese, at room temperature**

2 ounces reduced fat sharp cheddar cheese, finely grated**

1/4 teaspoon garlic powder

1 medium fresh jalapeno pepper, seeds removed (1/4 cup diced)

24 ounces 95% - 97% lean ground turkey or beef

2 tablespoons finely minced shallot or onion

1/4 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive or avocado oil

4 cups spring mix lettuce

2 cups halved grape tomatoes

1 cup chopped mixture of red, yellow & orange sweet mini peppers

12 tablespoons (3/4 cup) Walden Farms Ranch Dressing (or dressing of choice)

24 slices dill pickles, (optional snack)

Method:

In a small bowl, use a wooden spoon to thoroughly blend together the cheeses, garlic powder and jalapeno. Line a plate with waxed paper and set aside. Form 3 tablespoons of the cheese mixture into a round disc and transfer to the prepared plate. Make 3 more discs and place in the refrigerator.

Preheat grill to medium setting or oven to broil.

Combine the meat, salt, pepper and shallot. Divide the meat mixture into four 6 ounce portions. Wrap each portion of meat around a chilled cheese disc making certain to completely cover the cheese. Brush the tops and bottoms of each burger with the oil.

Grill 15 to 20 minutes, or until completely cooked through. Or, broil on a foil lined pan until done.

Grilling burgers, polish sausages & Hebrew
National 97% fat free hot dogs for family

Add 1 cup of salad greens to each serving plate. Top with 1/2 cup of tomatoes and 1/4 cup chopped peppers. Place one burger on top of each salad. Drizzle 3 tablespoons of the dressing over the top of the burger and greens. If desired, cut the pickle slices in half and garnish each portion with 12 pickle halves. Makes 4 servings.

**If you are not following a low fat meal plan, regular cheese may be used.

Each serving equals 1 lean, 3 greens, 1 1/2 condiments, 3/4 healthy fat & 1/4 optional snack

Nutritional info per turkey burger serving, approximately: 574 calories ~ 37.7 grams fat ~ 13 grams carbs ~ 8.5 grams net carbs ~ 49.5 grams protein

Nutritional info per beef burger serving, approximately: 598 calories ~ 37.7 grams fat ~ 13 grams carbs ~ 8.5 grams net carbs ~ 53 grams protein

Notes: Oh my...I enjoyed this meal so much ~ This burger meal is restaurant quality, delicious & satisfying❣

Old Fashioned Rhubarb Crisp ❤️

This tasty Rhubarb Crisp, topped
with French Vanilla Ice Cream,
homemade whipped cream &
blueberries is comfort food like
Grandma made. ❤️

Ingredients: 

3 1/2 cups (about 5 stalks) fresh rhubarb

1/2 cup granulated sugar

1 tablespoon cornstarch

1/4 teaspoon pink Himalayan or sea salt

2 1/2 teaspoons orange juice

1/2 teaspoon pure vanilla extract

2 teaspoons finely grated orange peel

1 1/2 cups all purpose flour

1 1/2 cups old fashioned oats

1 cup dark brown sugar

1 teaspoon cinnamon

1/4 teaspoon pink Himalayan or sea salt

3/4 cup unsalted butter, melted

Optional Garnishes:

vanilla ice cream

whipped cream

fresh strawberries or blueberries

Method:

Heat oven to 350*. Line a 9 inch square pan with parchment paper and set aside.

Trim the ends off of the rhubarb and cut into 1/2 to 1 inch chunks. Add the rhubarb, sugar, cornstarch, salt, juice, vanilla and peel. Stir to mix and set aside.

In a large bowl, use a large fork to stir together the flour, oats, brown sugar, cinnamon, baking powder and salt. Break up any large bits of the sugar and thoroughly mix in.  Add the melted butter and stir until all of the dry ingredients are moistened. Press 2/3 of the crumb mixture evenly into the bottom of the parchment lined pan. 

Layer the rhubarb mixture evenly on top of the crust. Sprinkle the remaining crumb mixture over the rhubarb. Place the baking dish onto a rimmed cookie sheet. Bake for 45 to 50 minutes, or just until the top is golden brown.

Cool for 5 to 10 minutes in the pan. Cut into 9 squares and serve warm or chilled. If desired, garnish with ice cream, whipped cream, fresh berries or all three! Makes 9 servings. Store in an airtight container in the refrigerator. 

Notes: Rhubarb is nostalgic for my husband and I because both of our grandmothers grew it in their gardens and prepared it for us when we were children. ❤️ The aroma and taste bring back memories of Grandma's love filed kitchen. (I prepared this tasty crisp for my Auntie & Uncle on Memorial Day in the USA.)