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.)

Perfect Hassleback Baked Potatoes

 

These baked potatoes are pretty,
impressive, very simple to make
and very delicious❣

Ingredients:

aluminum foil

olive oil cooking spay

3 1/2 pounds russet or Yukon Gold potatoes

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

1 teaspoon garlic powder, optional

1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary, optional

1/2 teaspoon smoked paprika

sriracha sauce, optional

sour cream or crème fraiche, optional

2 tablespoons snipped chives, optional

Method:

Preheat oven to 375*. Line a rimmed baking pan with aluminum foil. Very lightly spray the foil with the cooking oil spray and then set the pan aside.

Wash the potatoes and pat dry. Place each potato in between 2 plates or cutting boards of equal thickness that measure about 1/3 of the way up from the base of the potato. Make horizontal cuts 1/8 to 1/4 of an inch apart across the potato, slicing just 2/3 of the way through, stopping when your knife hits the plates or boards.

Drizzle or brush the olive oil over the tops of the sliced potatoes. Sprinkle with salt and if desired sprinkle with garlic, rosemary and/or smoked paprika.

Bake for 45 minutes to an hour, or until the potatoes are tender and the edges are golden and crisp. Allow to cool for 3 to 5 minutes. If desired, drizzle with sriracha or top with sour cream and chives. Makes 6 to 7 servings.

Notes: The first time I baked potatoes this way was in 2013. They quickly became a family favorite❣

Blueberry Muffins ~ An Optavia Sweet Blueberry Biscuit Mix Hack

These muffins are light & tasty❣

 Ingredients:

coconut oil cooking spray

6 envelopes Optavia Sweet Blueberry Biscuit Mix

1/2 teaspoon baking powder

1 cup cold or room temperature water

2 egg whites

Method:

Preheat oven to 350*. Very lightly grease 12 small muffin cups with the coconut oil and set aside. 

Add the contents of the envelopes of mix to a medium/large bowl. Add the baking powder, water and egg whites. Stir just until all of the ingredients are mixed.

Divide the batter evenly between the 12 muffin cups. Bake for 16 minutes. (An inserted in the center of a muffin should come out clean.) Remove from oven and place the muffin pan on a rack to cool for 10 minutes. 

Remove the muffins from the pan and allow to finish cooling. Makes six 2 muffin servings. Store in an airtight container in the refrigerator.

Each serving of  2 muffins equals: 1 fueling, 4/25 of a condiment & 1/50 leaner (So basically 1 fueling & a partial snack) 😀

Notes:

I usually waffle my fuelings, but baking this fueling as muffins greatly improves the texture and taste❣

If desired, 6 larger muffins can be made ~ just increase the cooking time to 20 minutes.

Grandma Jane's Old Fashioned Gumdrop Cookies ~ (Family) A Favorite For Generations❣

These cookies are a delicious & 
fruity treat that kids & adults
both enjoy❣

 Ingredients:

1 3/4 cups Dots gumdrops**

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

1/2 cup shortening (I use butter flavored)

1 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups quick oats

Method:

Cut the gumdrops in half and set aside.

Add the butter and sugars to a large bowl. Cream together for 2 to 3 minutes with an electric mixer on low speed. Mix in the vanilla. Add the eggs, one at a time, mixing after each addition. Sift together the flour, baking powder, baking soda and salt. Combine with the creamed ingredients with the mixer on low speed.

Stir in the oats and gumdrops. Cover and refrigerate the dough for 1 hour or longer.

Preheat oven to 350*. Line baking sheets with parchment paper. Use a 1 inch cookie scoop or a teaspoon to place portions of dough onto the prepared baking sheets.*** 

Bake for 10 minutes. Allow to rest on the baking sheets for 5 minutes before moving to rack to finish cooling. Makes 55 small to medium sized cookies. Store in an airtight container. (I prefer to store them in the refrigerator, because my husband and I like them best, chilled.)

**I purchase 4 or 5 boxes of Dots at the Dollar Tree Store and separate the gumdrops by color. I use the pink and yellow (and sometimes a few green) to make Easter Nougat & Gumdrop Cookies. I use the red & green to make Christmas Nougat & cookies. I used the leftover orange gumdrops to make these sunny cookies. (If you purchase a different brand of gumdrops, do not use purple or black gumdrops, unless you are baking for someone who really loves black licorice.)

***If you want larger cookies, make bigger mounds of dough. Makes 36 large cookies.

Notes: 

These Tasty cookies have a light texture and the gumdrops and a fruity flavor. Auntie Iris Marie has fond memories of her mother, Jane, making these cookies and appreciates that I make them, too❣

The oldest reference I could find for Gumdrop Cookies goes back to WWII, when a mother made them to ship overseas to her son. (These cookies ship well.) 

I discovered this recipe in 1982 and thought it would be fun to make for my oldest son and the other children I cared for. Since then, I have made (and shipped) them to family and friends who are surprised at how good they are. 😀

Super Low Carb & Sugar Free Meringue Treats❣ (An Optavia Optional Snack)

Ten of these light and tasty bites
have less than 5 total calories
and less than 1/4 a gram of carbs!

Ingredients:

2 large egg whites
1/4 cup Lakanto powdered Monkfruit sweetener (or sweetener of choice)
1/4 teaspoon cream of tartar
1/8 teaspoon peppermint extract
red gel or paste food coloring (optional)**
parchment paper
pastry bag
star tip

Method:
Preheat oven to 240*. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together egg whites, sweetener and cream of tartar. Set the bowl over, but not in, a saucepan of simmering water. Cook, whisking constantly, until the sweetener is dissolved and the whites are very warm to the touch. (Approximately 3 - 5 minutes.)
Remove from heat. Use an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form. (Approximately 5 - 7 minutes.) Beat in the peppermint extract.
Transfer 1 tablespoon of the meringue to a small bowl and tint with red coloring. Color another tablespoon of meringue with blue coloring. Use a paintbrush or wooden skewer and the tinted red meringue to paint 2 vertical lines in a pastry bag fitted with a 3/4 inch star tip. 
Carefully spoon the white meringue into the bag, while being careful not to smear the red and blue meringues.

Pipe 1 inch stars onto parchment lined baking sheets. Bake until the meringues are just set on the outside. (Approximately 20 - 30 minutes.) Slide the parchment with cooked meringues onto wire racks to cool completely. Use a spatula or knife to remove the cooled meringues from the parchment paper. Makes approximately 80 mini meringues. Store in an airtight container. Makes 8 servings of 10 meringues.

**You can choose omit the food color, or use different colors for a variety of holidays and sporting events:
red & white ~ Valentines Day & Christmas
green & white ~ Saint Patrick's Day
red, blue & white ~ 4th Of July 
yellow & black ~ Pittsburgh Steelers (My husband's favorite team.) 

Each serving of 10 meringues equal: .01 leaner & .8 condiment (I would count these as an optional snack and not part of my Lean & Greens.)

Nutritional info for 10 meringues:
4.68 calories ~ .01 grams fat ~ .13 grams carbs ~ .9 grams protein

Chick-Fil-A Chocolate Chip Cookies (A Copycat Recipe) 🍪❤️🍪

These giant Chick-Fil-A chocolate
chunk cookies are delicious
warm or chilled❣

Ingredients: 

2 cups (4 sticks) unsalted butter, at room temperature

1 1/2 cups packed dark brown sugar

1 1/2 cups granulated sugar

2  teaspoons pure vanilla extract

4 eggs

4 1/2 cups flour

2 teaspoons baking soda

1 teaspoon sea salt

1 cup oats (old fashioned or quick)

4 cups chocolate chunks (I used a combination of 2 cups of semi sweet chocolate chunks, 1 cup dark chocolate chips and 1 cup milk chocolate chips.)

Method:

Add the butter and the sugars to a large bowl. Cream together with an electric mixer on low speed. Mix in the vanilla. Add the eggs, one at a time, beating after each addition. 

Sift together the flour, baking soda and salt. Add 1/3 of the flour mixture to the creamed ingredients. Mix on low speed. Repeat with remaining flour, 1/3 at a time. Stir in the oats and chocolate pieces. Cover and chill for 1 hour or overnight.

Preheat oven to 350*. Line baking sheets with parchment paper. Use a 1/4 cup cookie or ice cream scoop to make balls of dough. 

Place 2 inches apart on the prepared cookie sheets. 

Bake for 12 to 14 minutes, or just until the centers are set and the edges are browned. Leave the cookies to rest on the cookie sheets for 10 minutes, before transferring to a cooling rack. Finish cooling for another 10 minutes. Makes 3 dozen giant cookies. Store in an airtight container in the refrigerator, with pieces of parchment or waxed paper between layers of cookies.

Note: Everyone loves these giant chewy cookies❣  (Now you can make them at home.) 🍪❤️🍪

Lean & Green Italian Hamburger Pizza Meal (& Optavia Zesty Cheddar & Italian Herb Crunchers Hack)

This is a delicious, flavorful &
satisfying meal❣

Ingredients: 

9 ounces extra lean cooked ground beef

2 cups (8 ounces) grated reduced fat mozzarella cheese

1/2 cup crushed Optavia Zesty Cheddar & Italian Herb Crunchers (1/2 fueling)**

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 canned 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 regular onion (or 1/2 cup chopped shallots or green onion)

8 slices (1 ounce) 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 crushed Italian crunchers 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. If desired, sprinkle 1/16 teaspoon of crushed red pepper on each pizza portion. 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 dressing on top of the salad. Makes 4 servings. Store leftover portions in airtight containers in the refrigerator.

**I used the Zesty Cheddar & Italian Herb Crunchers, but all of the savory Optavia cruncher fuelings work well as a substitute for bread crumbs.

***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

Each meal serving equals: 1 lean, 3 green, 1 1/5 condiments & 1/8 fueling

Nutritional info per serving, approximately: 364.6 calories ~ 17.7 grams fat ~ 13.23 grams carbs ~ 11.3 grams net carbs ~ 38.66 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!

Optavia Fuelings Mini Muffins ~ A Chocolate Brownie & Chocolate Chip Pancake Hack

These mini muffins are a real treat❣️

Ingredients:

1 envelope golden chocolate chip pancake fueling

1 envelope decadent chocolate brownie fueling

6 tablespoons water

coconut oil cooking spray

Method:

Preheat oven to 350*. Lightly grease 8 cups of a mini muffin pan with the cooking oil spray and set aside. (I do not recommend paper liners, because they stick to the muffins and you won't want to miss a morsel.)

Empty both envelopes into a bowl. Add the water and stir until mixed. Divide the batter evenly between the 8 muffin cups. Bake for 14 minutes. Cool 5 minutes in the pan. Enjoy warm or chilled. Four muffins equal 1 fueling.

Notes: I usually waffle my fuelings, but these simple muffins were a nice option and taste great❣️ (Because 4 muffins make one serving, I sometimes eat 2 and save the other 2 for a little later.)

Low Carb Chicken Tikka Masala (A Lean & Green Meal)

Chicken Tikka Masala is a delicious
& aromatic dish created 1n the
1970's by a Bangladeshi Chef in
Glasgow, Scotland.
 

Ingredients:

1/2 cup full fat canned coconut milk

14.5 ounce can petite diced tomatoes (no salt added)

1 teaspoon grated fresh ginger*

2 teaspoons garam masala**

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon turmeric

1/4 teaspoon salt

avocado or olive oil cooking spray

20 ounces raw boneless, skinless chicken breasts

12 ounce bag frozen riced cauliflower***

2 cups fresh asparagus, cut into 1 1/2 inch segments***

1/4 cup fresh cilantro leaves

Method:

Pour the canned coconut milk into a bowl or 2 cup capacity measuring cup. Stir, whisk or use an immersion blender to thoroughly mix the liquid and cream. Add the  coconut milk, tomatoes, fresh ginger and spices to a bowl, or large measuring cup. Set aside.

Remove any fat from the chicken and cut into cubes. Very lightly spray a non-stick skillet with cooking oil spray. Add the chicken to the skillet. Cook and stir over medium heat until the chicken is browned on all sides.

While the chicken is browning, place the cauliflower in a saucepan. Add 1/2 cup of water. Cover and cook for 10 to 15 minutes. Turn off the heat and allow to rest with the lid on.

Lightly spray another skillet with cooking oil. Add the chopped asparagus and stir fry over medium heat for 4 to 5 minutes.

Add 1/2 cup of the cauliflower rice and 1/2 cup of the asparagus to a serving plate. Top the cauliflower with 3 1/2 to 4 ounces of the chicken and 1/2 cup of the sauce. Garnish each serving with 1 tablespoon of fresh cilantro leaves. Makes 4 servings.

*For convenience, I keep cubes of fresh crushed ginger in the freezer, so that I always have it on hand when I need it. (I purchase the frozen ginger cubes at Trader Joe's.)

**The most common variety of Garam Masala originated in Northern India. It is a very warming blend of spices which can feel quite comforting. It is simple to make your own Garam Masala Spice mix. Here is the link to the recipe: QUICK & SIMPLE Homemade Garam Masala Spice Mix  

***If you wish to omit the asparagus, you can double the amount of cauliflower ~ use two 12 ounces bags of riced cauliflower and add 1 cup of cooked cauliflower rice to each plate.

https://carriekitchencreations.blogspot.com/2022/02/quick-simple-homemade-garam-masala.html

Nutritional info per serving, approximately: 366.4 calories ~ 11.5 grams fat ~ 13.5 grams carbs ~ 9.3 grams net carbs ~ 47.25 grams protein

Each serving equals: 2/3 lean, 2 4/5 greens, 2 4/5 condiments & 1 healthy fat

Notes: 

Chicken tikka masala is an Indian dish, consisting of roasted chicken chunks in a spiced, orange colored curry sauce. Even though it's mostly popular in the Western world, the ingredients and techniques used for cooking the dish all originated from Indian cuisine.

(I packaged leftover portions in individual storage containers for future meals.)

Sean's Perfect Dutch Baby Pancake (Family)

This Dutch Baby (also called a German Pancake)
 is a puffy breakfast pastry that tastes like a
cross between a crepe and a pancake. ❤️

Ingredients: 

2 eggs

1/2 teaspoon salt

2 teaspoons sugar**

1 teaspoon vanilla**

1/3 cup flour

1/3 cup corn starch

2/3 cup milk (or milk alternative)

butter for greasing

Method:

Preheat oven to 425*. Place a 10 inch oven proof pan, pie pan or cast iron skillet in the oven to preheat for at least 10 minutes.

Use a blender or whisk to thoroughly mix together all the of ingredients. Set aside the batter, in the refrigerator, for at least 20 minutes, to rest before baking.

Carefully remove the preheated pan from the oven and generously grease with butter. Add the batter immediately to the pan and return to the oven. Bake for 15 to 20 minutes, or just until the pancake is puffed up and golden brown.

Use a large spatula to lift the Dutch Baby from the pan. (It should lift out easily.) Place on a cooling rack to prevent the bottom from becoming soggy. Cut into wedges and serve at once sprinkled with lemon juice and powdered sugar. (It also may be topped with syrup, preserves, or cinnamon sugar.)

**For a savory Dutch Baby, omit the vanilla and sugar.

Savory Method:

To create a savory Dutch Baby, remove the pancake from the oven a few minutes before it has finished baking. Crack a few eggs and/or top with bite sized pieces of  ham and onion. Bake for an additional 5 minutes, or until the eggs or just about set. (The eggs will finish cooking while resting on the cooling rack.)

Sean's Tasty Savory Dutch Baby 
is topped with eggs, ham & onion. ❤️

Notes: I received this recipe from my oldest son, Sean ~ Both he and his pancake are wonderful❣  A Dutch Baby is basically a giant popover, that is similar to a Yorkshire pudding. Usually, but not always, it is made sweet and eaten for breakfast.  Dutch babies and German pancakes are essentially the same thing ~ They originated in Germany, not in the Netherlands. The name "Dutch Baby" was created by an American restaurant owner who mispronounced "Deutsch". (The word for "German".)

Scandinavian Cardamom Cookies (Swedish Cookies)

Cardamom is a favorite & commonly
used spice throughout the Scandinavian
countries commonly used in holiday foods & sweets.

Ingredients: 

1 cup butter, softened

1 cup granulated sugar

1/2 teaspoon pure vanilla extract

2 eggs

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 cup whole wheat flour

3 tablespoons granulated sugar

1 1/2 teaspoons cardamom

Method:

In a large bowl, cream together the butter, sugar and vanilla with an electric mixer for 1 to 2 minutes.  Add the eggs, one at a time, beating after each egg is added just until each is mixed in.

Sift together the flour, soda, cinnamon and 1/2 teaspoon of cardamom. Mix into the creamed mixture. Add the whole wheat flour and continue to mix until all of the ingredients are well blended.

Chill the dough for 2 hours. Preheat the oven to 325*. Line baking sheets with parchment and set aside.

In a small bowl, stir together the sugar and cardamom. Use a one inch cookie scoop to make balls of dough. Roll the balls in the sugar mixture and place 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, or just until the edges of the cookies start to brown.

Cool for 6 minutes on the cookie sheet before transferring to a rack to finish cooling completely. Makes about 4 dozen cookies. Store in an airtight container in the refrigerator.

Notes:

At some point in history, cardamom made it's way from the Middle East and became established as an iconic flavor in Scandinavian cuisine. Since then, cardamom has claimed a space in Scandinavian spice cabinets as one of the flavors that defines the region. (Sweden consumes 18 times more cardamom than average and Norwegians consume almost 30 times more!)

Similar to Snickerdoodles, these cookies are simple, not overly sweet and have subtle flavor that pairs nicely with tea, coffee or a glass of milk ~ Everyone in my family really loved them❣ 

Kentucky Bourbon Ball Bon Bons ~ A Tradition Kentucky Derby Treat 🐎

These creamy bourbon infused treats
are a delicious grown up treat that have
been served at The Kentucky Derby,
parties and the holidays since 1938❣️

Ingredients: 

parchment paper or foil

coconut oil cooking spray

1 cup very finely chopped pecans

5 tablespoons Kentucky bourbon**

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar

1 teaspoon pure vanilla extract

36 small pecan halves

12 ounces semi sweet chocolate chips

2 - 3 tablespoons shortening

Method:

Place the nuts in a jar or storage container. Stir in the bourbon, Seal the container and set aside to soak overnight or several days.

Line a rimmed baking sheet with foil or parchment paper. Set aside.

In a large bowl, cream together the butter, sugar and vanilla. Stir in the soaked nuts. Even if the mixture looks look dry, do not add extra bourbon. Continue to mix until a pliable dough is formed. Refrigerate for 1 hour or longer. Form the fondant into 3/4 inch balls and place on the prepared baking sheet. Refrigerate overnight or freeze for 2 hours.

Preheat oven to 350*. Line a baking pan pan with foil. Add the pecan halves to the pan and toast in the oven for 5 to 7 minutes, just until toasted, being careful not to burn. Set aside.

Line another rimmed baking sheet with parchment or foil. Set aside. 

Place the chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one fondant ball. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place the waxed paper lined tray, using the second wooden skewer to slide the bon bon off of the first skewer. Cover the small hole the toothpick leaves in the top of each bourbon ball, with a little bit of chocolate from the end of one skewer. 

Place each dipped bon bon onto the prepared baking sheet and top with one of the toasted pecan halves. (If the chocolate thickens, stir in an additional tablespoon of shortening to thin.) Place the tray in the refrigerator until the chocolate is set. (1 hour or longer) Makes 3 dozen (36) bon bons. Store in an airtight container in the refrigerator.

**Each bon bon contains about 2/5 a teaspoon of bourbon. The flavor is not appropriate for children and may be too strong for some adults.

Notes:  Ruth Hanly Booe created her secret recipe for Kentucky Bourbon Ball candies in 1938 and sold them in her shop in Frankfort, Kentucky.  Her grandson runs the business and still sells the the famous bon bons which are a favorite at the Kentucky Derby and parties. The original recipe is a secret, but my brother-in-law who has visited Kentucky and tasted the original treats says that this version tastes like the treat that he sampled while there. 🐎💗🐎

Lean & Green Chicken Parmesan With Palmini Spaghetti (Low Carb & Gluten Free!)

This healthy meal is simple,
attractive & very delicious❣

Ingredients: 

1 pound boneless, skinless chicken breasts

1 tablespoon butter, melted

1/2 cup reduced fat grated Parmesan cheese*

1/4 teaspoon salt (optional)

2 teaspoons Italian seasoning**

1/2 teaspoon smoked paprika

4 ounces reduced fat mozzarella cheese, finely grated

3/4 cup canned petite diced tomatoes (no salt added)

3 cups Palmini Spaghetti noodles***

Method:

Preheat oven to 450*. Line a rimmed baking sheet or pan with aluminum foil and set aside.

Add the Parmesan, salt, Italian seasoning and paprika to a mini food processor, mini blender or coffee bean grinder. Process and pour into a shallow dish. Set aside.

Rinse the chicken breast(s), remove any excess fat and pat dry with paper towels. Divide or cut the chicken breast into three 5 1/3 ounce portions. Place a chicken portion in between two pieces of waxed paper or in a plastic storage bag. Pound thin with a rolling pin. Repeat with remaining portions.

Place both sides of each piece of chicken in the melted butter and then place in the herb mixture to coat. Place the coated pieces of chicken on the prepared baking pan. Bake for 20 minutes.

While the chicken is baking, rinse the Palmini noodles with water and then place in a bowl and cover with almond milk. Soak for 10 minutes. Rinse with water. Add the noodles to a saucepan. Cover with water and boil for 5 minutes. Drain and place 1 cup of noodles on each serving plate.

While the noodles are soaking and cooking, Add the tomatoes to a small saucepan and simmer over low heat.

Place 4 ounces of cooked chicken on top of each portion of noodles. Top with 1/4 cup of the tomatoes and 1/3 cup of the mozzarella cheese. Makes 3 servings.

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

Nutritional info per serving, approximately: 408 calories ~ 15 grams fat ~ 9.8 grams carbs ~ 6.6 grams net carbs ~ 54.5 grams protein

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

**Here is a link to my recipe for homemade Italian Spice Blend:   https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

***Palmini noodles are made from Hearts of Palm ~ they are a vegetable that taste like pasta when properly prepared.

Note: From start to finish this meal took just about 45 minutes to prepare ~ So simple and so delicious!!!

Mint Chocolate Frozen Dessert ~ An Optavia Mint Chocolate Soft Serve Hack

This delicious frozen dessert makes
two petite & satisfying servings❣

Ingredients:

 1 envelope Optavia Mint Chocolate Soft Serve Mix

1 chocolate Mint Cookie Crisp Bar, crumbled

5 ice cubes

1/2 cup unsweetened almond milk

Method:

Add the ice cubes to a blender. Blend for 30 seconds or until all of the ice is crushed. Use a bowl scraper to push the ice down from the sides of the blender container. Add the milk and soft serve mix to the container and blend until well mixed. Add the crumbled cookie bar and stir or blend just until the bar is mixed in. Divide the prepared mix evenly between to small dessert cups or bowls. (I used two small 2/3 cup capacity glasses.)  Place in the freezer for 20 minutes or overnight. (If you freeze overnight, increase the milk to 3/4 cup. Makes 2 Optavia fueling servings.

Each serving equals 1 fueling & 1/4 snack serving

Note: Combining these two fuelings creates a very tasty treat ~ My non Optavia (ice cream eating) husband thought it was great, too❣