Super Simple 3 Ingredient Blueberry Sorbet (Vegan With Keto/Low Carb Option) 🫐

This delicious & refreshing
sorbet is so simple to make!

Ingredients:

1 pound (3 to 3 1/2 cups) frozen blueberries

3/4 cup unsweetened almond milk

1/4 cup honey or 2 tablespoons Lakanto Monkfruit sweetener**

Method:

Add all of the ingredients to a food processor. Process until the mixture becomes a smooth puree.

Transfer the puree to a glass loaf pan and spread in an even layer.

Freeze for two to four hours. Use an ice cream scoop to serve.*** Makes about 3 cups ~ 4 to 6 servings.

**Any sweetener of your choice may be used, or you can add no sweetener at all.

***If the frozen sorbet is too difficult to scoop, let it rest for a few minutes, at room temperature, before scooping.

Nutritional info for 1/4 portion with honey, approximately: 130 calories ~ 1.3 grams fat ~ 31 grams carbs ~ 3 grams fiber ~ 28 grams net carbs ~ .85 grams protein

Nutritional info for 1/6 portion with honey, approximately: 86.5  calories ~ .9 grams fat ~ 20 grams carbs ~ 2 grams fiber ~ 18 grams net carbs ~ .56 grams protein

Nutritional info for 1/4 portion with alternative sweetener (or no sweetener), approximately: 66 calories ~ 1.3 grams fat ~ 14 grams carbs ~ 3 grams fiber ~ 11 grams net carbs ~.8 grams protein

Nutritional info for 1/6 portion with alternative sweetener (or no sweetener), approximately: 44 caloeires ~ .9 grams fat ~ 9.4 grams carbs ~ 2 grams fiber ~ 7.4 grams net carbs ~ .53 grams protein 

Notes: Some Vegan family members are coming for a summer visit. I am preparing meals and treats that they, my husband and I can all enjoy. ~ This refreshing sorbet is simple, delicious and healthy.😃 

Savory Slow Cooker Barbecue Chuck Roast

This slow cooked barbecue roast is 
extremely tender and flavorful ~
Definitely worth the time to dry rub,
 slow cook and carmelize in the oven!

Ingredients:

3 1/2 to 5 pound boneless chuck roast**

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

4 cloves garlic, minced or pressed

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup packed brown sugar

1 1/2 teaspoons black pepper

2 teaspoons onion powder

1 tablespoon spicy brown or yellow mustard

1 tablespoon Worcestershire sauce

1/2 to 1 teaspoon cayenne pepper (optional)***

1 tablespoon olive oil

Method:

Use a mortar & pestle, or small bowl and fork, to thouroughly mix together the tablespoon of brown sugar, paprika, onion powder, garlic powder, cumin, salt and pepper.

Rub the spice mixture onto all sides of the roast and refrigerate for 30 minutes or up to overnight.

Add the garlic, vinegar, ketchup, 1/2 cup brown sugar, pepper, onion powder, mustard, Worcestershire and cayenne (if using) to the pot of a slow cooker. Stir to combine. Add the roast to the pot. Turn to coat both sides with the sauce. 

Slow cook on low for 6 1/2 to 7 hours. 

Preheat oven to 390*. Line a baking sheet or pan with aluminum foil. Transfer the roast to the prepared pan. Drizzle the olive oil over the roast. Bake in the preheated oven for 15 minutes.

While the roast is in the oven, transfer the sauce from the slow cooker pot to a saucepan. Bring to a slow boil/simmer over medium-high heat. Continue to simmer and stir over medium heat for 15 minutes.

Remove the roast from the oven. Pour or spoon enough of the reduced sauce over the roast to completely cover. Return to the oven for 5 minutes. Remove from the oven and cover with sauce again. Return to the oven for 5 to 10 minutes longer to carmelize the sauce.

Allow to rest for 5 minutes. Transfer to a platter or slice in the roasting pan. Depending on the size of the roast it will yield 6 to 8 servings. Serve with additional sauce.

**A beef brisket may be used instead of a chuck roast.

***This barbecue sauce is rich and flavorful. If you prefer a spicier kick, cayenne pepper can be added to taste.

Note: This was a simple meal because it the roast didn't require any attention while in the slow cooker. Placing several baking potatoes in the oven to bake made a nice side to accompany the meat. A vegetable and/or a salad plus your choice of bread completes the meal. 😀

Clockwise: Baked Potato, Savory Cauliflower
Rice, Barbecue Chuck Roast, Cornmeal 
Muffin and Cucumber Salad.

⭐️⭐️⭐️ Patriotic Star "Egg In Hole" ⭐️⭐️⭐️

This simple breakfast (or lunch) is perfect
for Memmorial Day, Flag Day, 4th Of July
Veteran's Day or any day. ⭐️⭐️⭐️

Ingredients:

2 slices soft multigrain bread

cookie cutter**

2 tablespoons butter

1 slice of cooked bacon, crumbled

2 eggs

salt & pepper to taste

1/4 cup finely grated cheese (optional)

Method:

Place the bread slices on a cutting board. Use a star shaped cookie cutter to carefully cut a shape from the center of the bread. (The crust needs to be left intact to hold the egg inside.) 😃

Heat a nonstick skillet or griddle over medium heat (350*) for one minute. Add the bread and cut outs to the pan and toast one side. Turn over. Lower the heat to medium-low.

Divide the crumbled bacon between the holes in the bread. Crack each egg carefully into the holes over the bacon. Season with salt and pepper.

Cover the pan with a lid. Cook until the whites are set and the yolk is still soft. (about s minutes)

Carefully transfer each egg in a hole to a serving plate together with a toasted star. If desired, garnish each egg with 1 to 2 tablespoons of finely grated cheese. (If you like, you can dip the toast star into the yolk.)

**Use a star shaped cookie cutter or any approximately 4 inch shape you choose.

Note: For a patriotic meal, serve with fresh blueberries and raspberries and/or strawberries with a dollop of whipped cream.

Low Carb French Style Turkey Patties (Keto)

These French Style Ground Turkey
"Steaks" are Simple & Flavorful.

Pattie Ingredients:

2 tablespoons avocado or coconut oil

1/2 yellow onion finely diced

1 1/2 pounds ground turkey

1 egg

1 tablespoon fresh thyme leaves (removed from stems)**

salt and pepper to taste

2 tablespoons avocado or coconut oil for frying

Sauce Ingredients:

2 tablespons butter

1/2 onion, diced

1/2 cup chicken broth

1/4 cup chopped fresh parsley

Method:

Add 2 tablespoons of oil to a skillet over medium-low heat. Add the diced onion and saute until they become translucent. Set the onions, and the oil from the pan, aside to cool.

Add the turkey, egg. thyme, salt, pepper and cooled onions with oil to a large bowl. Mix well to combine. Line a baking sheet with waxed paper. Form the meat mixture into 8 patties.

Add 2 more tablespoons of oil to the skillet and fry the patties until they are well browned and cooked through. Transfer to a platter and cover to keep war.

Wipe the skillet clean or use a new skillet to make the sauce. Add 2 tablespoons of butter to the skillet and melt over medium-low heat. Add the diced onion and saute. Add the broth and simmer, over medium heat, for a few minutes or until the amount of liquid is a bit reduced. Stir in the parsley.

Serve the sauce alongside the patties or spoon on top. Makes 4 servings.

**One tespoon of dried thyme leaves may be substited for the fresh thyme.

Nutritional info per serving (2 patties), approximately: 643.5 calories ~ 51 grams fat ~ 3 grams carbs ~ .6 grams fiber ~ 2.4 grams net carbs ~ 45 grams protein

Note: These are simple protein patties that pair well with cauliflower rice, vegetables and/or salad. 

Easy Mixed Berry Crisp 🍒🫐🍓

These cherry, strawberry, blueberry and
raspberry baked crisps are delicious and
so simple to make!

Ingredients:

butter for greasing

4 cups cherry blend frozen mixed berries (24 ounces)**

1/4 cup sugar

2 tablespoons lemon juice

1 teaspoon cornstarch***

1/2 teaspoon almond extract (optional)

1 cup all purpose flour

1 cup old fashioned oats

2/3 cup light brown sugar

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled & cut into 16 portions

Optional Garnishes:

vanilla ice cream

whipped cream

colored sanding sugar

Method:

Preheat oven to 375*. Line a baking sheet with aluminum foil. Use butter to grease 4 large (about 1 1/3 to 1 1/2 capacity) ramekins and set aside on the prepared baking sheet. (Eight smaller ramekins or a 9 inch square baking dish may be used instead.)

Add the frozen berries, sugar, juice, cornstarch and extract to a large bowl. Stir gently with a bowl scraper to mix well. Set aside.

In a separate bowl, stir together the flour, oats, brown sugar, cinnamon and salt. Add the chilled butter cubes and cut in with two knives or a pastry blender to create large crumbs. Next, use your fingers to further blend the mixture to small pea-like crumbs.

Divide the berry mixture evenly between the greased ramekins. Top the berries with equal portions of the crumb mixture.

Bake for 45 minutes. Remove and let rest for 10 minutes. If desired, garnish with ice cream or whipped cream and a sprinkle of colored sugar. Makes 4 to 8 servings.

⭐️ Pretty and perfect for a patriotic holiday ⭐️

**Any combination of frozen or fresh berrries may be used. 🍒🫐🍓

***The cornstarch is optional. It thickens the juices if you prefer them more syrupy. 

Note: This is a favorite dessert to make because it is delicious and so simple to make with ingredients that I always have in the pantry, freezer and fridge. 

Chocolate Chip Crunch Cookies 🍪

 I am not suggesting that you serve these cookies
for breakfast, but they do contain oats and
cereal. (My husband prefers a crunchy
cookie, so he was pleased with these!) 

Ingredients:

1 cup (2 sticks) butter, at room temperature

1 cup sugar

1 cup light brown sugar

2 eggs

1 cup avocado oil

1 teaspoon pure vanilla extract

3 1/2 cups flour

1 tablespoon baking soda

1 cup old fashioned oats

2 cups chocolate chips

2 cups Special K protein flakes (with a touch of cinnamon)**

Method:

Add the butter and sugars to a large mixing bowl. Use an electric mixer to beat until the mixture is light and fluffy. (About 3 minutes)

Add the eggs, one at a time, mixing after each addition until combined.

Mix in the vanilla and oil, just until combined.

Sift together the flour and baking soda. Add to the creamed ingredients, mixing just until combined.

Stir in the oats, chocolate chips and cereal. Mix until evenly ditributed in the dough.

Cover and chill for 30 minutes or up to 2 days.

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

Scoop 1 1/2 to 2 tablespoons of dough balls, 2 inches apart, onto the prepared baking sheets. Bake on the middle rack of the oven for about 12 minutes, or until the cookies are a golden color.

Cool on the cookie sheet for 5 minutes and the transfer to a wire rack to finish cooling completely.

After the cookies are completely cooled, place in airtight containers, with sheets of waxed paper between layers of cookies. Store in the refrigerator. Makes about 6 1/2 dozen cookies.

**I used Special K Protein flakes, but corkflakes can be used instead.

Notes: These cookies taste best and are crunchier once they have been chilled.

English Toffee & Coffee Milk Shakes (A Grownup Milkshake)

This is a delicious milkshake for breakfast,
brunch or an afternoon pick-me-up!

Ingredients:

2 cups vanilla ice cream*

1/3 cup milk or caramel protein drink

1 1/3 cups chilled brewed coffee

2 teaspoons instant espresso or coffee powder

1/3 Heath toffee "brickle bits"**

1/3 cup whipped cream

2 teaspoons Torani caramel syrup topping

2 - 3 cups ice cubes***

Optional Garnishes:

whipped cream

Torani dark syrup topping

Torani caramel syrup topping

teaspoons toffee bits

Method:

Add all of the ingredients to a blender container. Blend until combined and smooth.

Divide between two large glasses or 4 small glasses. If desired, top with a small dollop of whipped cream, a drizzle of chocolate syrup, a drizzle of caramel syrup and one or two teaspoons of toffee bits sprinkled on top. 

Add straws and serve right away. Makes two to four servings.

*For a stronger coffee flavor, coffee ice cream may be used.

**I found Heath toffee brickle bits in the baking aisle with the chocolate chips. Chocolate covered toffee bits, or finely crushed Skor or Heath candy bars may be used.

***For a thinner shake use 2 cups of ice. For a thicker shake, use 3 cups of ice.

Note: Delicious & creamy, but no caffeine for young kids, please. 😃

Simple & Savory Salisbury Steak (Low Carb & Keto Friendly)

This is a simple & tasty way to elevate
hamburger meat.

Ingredients:

1 pound lean ground beef

1/2 cup finely grated parmesan cheese

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup heavy cream

4 tablespoons butter

8 ounces sliced mushrooms

1 cup beef broth

1 tablespoon tomato paste

1 teaspoon arrowroot**

1/4 cup red wine

Method:

Add the beef, cream, cheese, 1/2 teaspoon of the salt and pepper to a large bowl. Use a large fork to thoroughly mix the ingredients until they are thoroughly combined. Form 4 patties from the mixture.

Melt two tablespoons of the butter in a skillet over medium high heat. Add the patties to the skillet and cook for 5 minutes on each side until browned.

Remove the browned patties and transfer to a plate.

Wipe clean the skillet, or in a new skillet, melt the remaining two tablespoons over medium heat.  Add the mushrooms and the remaining 1/4 teaspoon of salt. Saute until the mushrooms release all of their liquid and it mostly evaporates.

Whisk together the broth, tomato paste and arrowroot. Add to the mushrooms. Stir and add the wine. Bring to a simmer (low boil). Return the browned patties to the skillet. Cover and cook at low heat for 10 to 15 minutes. 

Transfer the patties to 4 plates. Top each pattie with 1/4 of the mushromms and 2 or 3 tablespoons of the sauce. 

**You can find the arrowroot among the spices at the grocery store. It is a plant based, gluten free thickening agent.

Notes:

For a low carb meal, serve with cauliflower rice, vetables or a salad.

If you are not following a low carb meal plan, serve with mashed potatoes and vegetables.

Nutritional info per pattie, approximately: 526 calories ~ 38.6 grams fat ~ 5.6 grams carbs ~ 1.5 grams fiber ~ 4 grams net carbs ~ 37 grams protein

Savory Chicken & Cauliflower Rice One Skillet Meal (Keto & Low Carb)

This is a delicious, flavorful &
simple one skillet meal! 

 Ingredients:

4 large chicken thighs, bone in (about 2 pounds)

1/2 teaspoon salt 

1/2 teaspoon pepper

1/2 cup finely grated parmesan cheese

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

2 tablespoons butter

16 ounces riced cauliflower

1 cup chopped white or yellow onion

3 cloves garlic, minced

1/4 cup chopped cilantro leaves

1 tablespoon lemon zest

2 tablespoons lemon juice

1/4 teaspoon crushed red pepper (optional)

Method:

Remove the skin from the chicken thighs. Rinse and pat dry. Season both sides with salt and pepper.

Mix 1/4 cup of the cheese, the paprika and Italian seasoning on a plate or in pie pan. Press the top side of each thigh into the cheese mixture.

Melt the butter in a large skillet over medium to medium/high heat. Add the chicken (cheese side up). Cook until both sides are golden brown and the chicken is cooked through. Remove the chicken from the pan and set aside.

Add the garlic and onion to the skillet and saute for one minute or until translucent. Stir in the cauliflower. Cook and stir for a coiple of minutes.

Stir in the cilantro, lemon zest and remaining 1/4 cup of cheese. Cook for a couple of minutes. Add the lemon juice and if desired, the crushed red pepper. Stir well to combine.

Return the chicken to the pan. Cover and cook on low heat for 10 minutes.

Divide the cauliflower and chicken evenly between 4 plates. Makes 4 servings.

Nutritional info per serving, approximately: 526.65 calories ~ 26.8 grams fat ~ 13.9 grams carbs ~ 3.75 grams fiber ~ 10.15 grams net carbs ~ 62 grams protein

Apple Pie Oatmeal Cookie Cups

This dessert is a delicious combination
of an oatmeal cookie and apple pie!

Cookie Ingredients:

butter for greasing

3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 3/4 cups oats

Filling Ingredients:

4 Honeycrisp or Fuji apples

2 tablespoons butter

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 teaspoons cornstarch

Optional Garnishes:

caramel sauce

whipped cream

vanilla ice cream

Method:

Preheat oven to 350*. Use a small amount of butter to grease the inside of 12 standard muffin cups. (I recommend a silicone muffin pan.)

In a large mixing bowl, beat the butter and sugars until they are light and fluffy. Beat in the eggs and vanilla.

Sift together the flour, baking powder, cinnamon and salt. Add to the creamed ingredients and mix in. Stir in the oats.

Divide the dough evenly between the greased muffin cups. Press flat. Bake for 25 minutes or until the tops are golden brown. When the cookies finish baking, make an indentation to form a cup. (I used a small glass slightly bigger than a shot glass.)

While the cookies are baking, begin to prepare the filling. Peel, core and dice the apples. In a large saucepan, over medium heat, melt the butter. Add the apples and cook until the apples soften. Add the sugar, cinnamon, nutmeg and cornstarch. Cook and stir until the apples are thickened and carmelized.

Allow the cookie cups to cool for at least 30 minutes. Carefully loosen and remove from the muffin pans. Divide the filling evenly between the cookie cups. If desired, drizzle with a small amount of caramel syrup. For a special treat, top with whipped cream or a small scoop of vanilla ice cream. Makes 12 servings. Store in an airtight container in the refrigerator.

Notes: These apple pie cookies taste good warm, but I think they are even better chilled. These can be made ahead of time and would be a nice treat for dessert, brunch, coffee or tea time. My husband even had one for breakfast with fresh fruit. ❤

Pinneapple, blueberries, raspberries
& an Apple Pie Oatmeal  Cookie Cup
with homemade whipped cream. 

The texture is a great mixture of oatmeal cookie and apple pie ~ The flavor reminds of of an apple crisp.

Baked Mashed Potato "Puffs"

This is a simple & delicious way to re-invent
leftover mashed potatoes.

Ingredients:

butter for greasing

2 cups leftover mashed potatoes, cooled

1 cup grated cheddar cheese

1/4 cup finely grated parmesan, asiago or gouda cheese

2 eggs, lightly beaten

1/4 cup sour cream or milk

1 teaspoon dried chives

1/2 teaspoon black pepper

Optional Garnish:

2 tablespoons finely chopped cooked bacon

Method:

Preheat oven to 375*. Use a small amount of butter to grease 9 standard size cups in a muffin pan. Place on a rimmed baking sheet and set aside.

Add the potatoes, cheeses, eggs, sour cream, chives and black pepper to a large bowl. Stir just until all of the ingredients are combined, being careful not to overmix.

Divide the mixture evenly between the greased muffin cups.  Bake for 30 to 40 minutes or until the tops are golden brown and the edges are crispy.

Allow to rest in the pan for a few minutes befroe removing. If desired, sprinkle a few bits of bakon over the top before serving. Makes 4 1/2 to 9 servings.

Notes:

To make 12 potato puffs, use 3 cups potatoes, 1 1/2 cups cheddar cheese, 1 1/2 teaspoons chives, 3/4 teaspoon pepper, 3 eggs, and increase the parmesan cheese and sour cream by 2 tablespoons each.

These mashed potatoes are light and fluffy. They taste a bit like the filling inside of a twice baked potato.

DELICIOUS & HEALTHY Coffee Breakfast Smoothie

This delicious smoothie is a tasty, healthy
 and quick beverage to enjoy for breakfast 
or for an afternoon "pick me up".

Ingredients: 

2 small/medium bananas

1 1/2 cups cold coffee 

1/4 cup peanut butter

4 teaspoons honey

1/2 cup half & half, milk or milk substitute

2 cups ice cubes

Method:

Break the bananas into chunks and place in a blender container. Add the remaining ingredients and process until all of the ingredients are well blended. Makes 2 servings.

Note: This smoothie is a great source of potassium, protein and calcium and it tastes great, too! ❤

The Perfect Grilled Tomahawk Steak!!! (Simple Gourmet/ Keto & Low Carb)

This is the Absolute BEST & Easiest method
for grilling the BEST steak you will ever eat!

Ingredients:

1 (3 pound) tomahawk steak (3 to 4 inches thick)

2 tablespoons coarse ground salt

2 tablespoons salted butter*

2 teaspoons freshly ground black pepper

Method:

Two hours before grilling, remove the steak from the refrigerator and place on a wire rack over a baking sheet with sides. Sprinklr the salt on all sides of the steak and gently rub on the meat. Allow to sit, at room temperature, for two hours.

Preheat your grill for two zone cooking. One side of the grill should be running on high, direct heat and th other side on no heat. (The temperature should be about 275*.) If using a charcoal grill, arrange the coals on one side of the barbecue.

Place the tomahawk on the indirect, low heat side of the grill or the side not over the hot coals. Close the lid and cook for 20 to 30 minutes and then turn over and continue to cook over indirect heat for an additional 20 to 30 minutes or until a meat thermometor measures 120* or "rare". (The amount of time will depend upon how thick your steak is.)**

Next, move the tomahawk over the coals or direct heat side of the grill. Allow to sear for 3 to 5 minutes on each side of the steak with the lid open. (In order to prevent blackening, turn the tomahawk so that the meat is over the direct heat, but the long bone handle is not. 

Return the steak to the wire rack over the baking sheet to rest. Top with the two tablespoons of butter and fresh ground black pepper. Before slicing, allow to rest for 10 to 15 minutes.Serves 4.***

*Regular butter works well, but a blue cheese or herbed butter adds a nice touch. Here is a link to a simple recipe: 

https://carriekitchencreations.blogspot.com/2018/08/keto-friendly-blue-cheese-butter.html

**I used a 3 pound (4 inch thick) tomahawk. It was cooked on a simple  Weber Kettle Charcoal Barbecue over the indirect heat for 1 hour. (30 minutes on each side.) After turning, at 30 minutes, a steak thermometor was inserted in the center of the meat. When the thermometer registered "rare" (or 120*) it was removed and the steak was moved directly over the coals. It was seared for 10 minutes (5 minutes on each side). This produced a PERFECT medium rare tomahawk steak. ❤

***This steak was very filling ~ depending on your portion size and on what you are serving with it, baked potatoes, salad, bread, etc, one 3 pound tomahawk easily provides 4 to 5 servings.

Notes:

This was my first attempt at cooking this huge piece of meat and it definitely exceeded any expectations ~ my husband and I both agreed that it was the BEST beef we had ever eaten in our entire lives!

I had heard of and seen tomahawk steaks at the market, but had no plans to purchase one until I found one on sale for half price. (Regularly $53.18 marked down to $28.01) For that price, I decided to surprise my husband. (Even though he did the work of manning the barbecue, he thanked me after dinner.) This cut of meat was so amazingly exceptional, that in the future, I hope to find another tomahawk discounted. (I necer pay full price.)

Nutritional info for 1 serving (1/4 of steak), approximately: 288.5 calories ~ 10.5 grams fat ~ .5 grams carbs ~ .5 grams fiber ~ 0 net carbs ~ 23 grams protein

For a low carb meal, I added a simple salad
of sliced avocados, roma tomatoes, white
onions and mini red & orange bell peppers.
(I dressed the salad with lime juice, salt & pepper.)

Refreshing & Simple Lemon Cucumber Water (Healthy, Low Carb & Keto Friendly!)

Super simple and refreshing!

Ingredients:

2 lemons

1 cucumber

8 cups water

Optional Garnishes:

cucumber slices

lemon slices

Method:

Thinly slice the lemons and cucumber. Place them in a large pitcher or divide evenly between two carafes**. Add the water and refrigerate for 2 hours or longer.

Serve over ice and if desired, garnish with a cucumber and/or lemon slice. Enjoy within 48 hours after preparing ~ The flavor from the lemon peels can become bitter the longer the water steeps.

**I prefer a glass pitcher or carafe to a plastic server, for health reasons and taste. I found these Anchor Hocking carafes for $4.47 each at Walmart.

Nutritional info for one cup of Lemon Cucumber Water: 8 calories ~ .1 grams fat ~ 2.2 grams carbs ~ .2 grams fiber ~ 2 grams net carbs ~ .3 grams protein

Notes:

This delicious and refreshing infused water has many health benefits, including:

• hydration
• aids digestion
• boosts energy
• promotes clearer skin
• promotes healing
• promotes muscular health
• low calorie
• full of nutrients & antioxidants
• aids weightloss

Plus, since it tastes good you may drink more water. Enjoy!

 

Easy Fresh Blueberry Coffee Cake (For Breakfast, Coffee Or Tea Time) 🫖

This simple cake is packed full of blueberries!
It's not overly sweet ~ Serve at room temp or
chilled, plain or with whipped cream & berries.

Ingredients: 

1 tablespoon butter

1 1/2 tablespoons flour

3 eggs, at room temperature

1 cup sugar

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

2 tablespoons lemon juice

2 3/4 cup self rising flour**

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cardamon or nutmeg

2 cups fresh blueberries, rinsed, patted dry with paper towels & stems removed 

2 tablespoons sanding sugar (or regular granulated sugar)

Optional Garnishes:

whipped cream

additional blueberries and/or raspberries

Method:

Preheat oven to 350*. Use 1 tablespoon of butter to grease a 9 inch springform pan or regular cake pan. Add the 1 1/2 tablespoons of flour to the pan. Shake and turn the pan to coat the bottom and sides. Turn the pan upside down over the sink and gently tap to remove any excess flour. Set aside. (If using a regular cake pan, line the bottom with a circle of parchment paper.

In a large bowl, beat the eggs and sugar with an electric mixer at medium speed until they turn a pale yellow color and smooth. Add the butter and lemon juice. Continue to mix until the mixture is smooth.

In a separate bowl, sift together the flour, baking powder, salt and cardamon (or nutmeg). Gradually stir the sifted ingredients into the Butter & egg mixture until all is well blended. (The batter will be thick.)

Spread half of the batter in the bottom of the prepared pan. Gently press 1 1/2 cups of the blueberries on top of the batter. Top with spoonfuls with the remaining batter. Gently smooth the batter over the blueberries. Top with the remaining 1/2 cup of berries and gently press into the dough. Sprinkle the top with sanding sugar. 

Place the cake pan on a baking sheet and place in the preheated oven. Bake for 30 to 50 minutes, or until the cake is golden and a wooden pick inserted in the center comes out clean. (If the cake top is golden brown, and it needs to bake longer, carefully place a piece of foil over the top to prevent burning.

Allow to cool for 20 minutes on a cooling rack before removing the sides of the pan or before inverting to remove from a regular cake pan. Continue to cool for an additional 20 minutes.

Serve at room temperature or chilled. Makes 8 servings. If desired, garnish with whipped cream and additional berries. Store the cake in an airtight container in the refrigerator.

**Regular flour may be substituted for the self rising flour. Use 2 3/4 cups flour and increase the baking powder to 2 1/2 teaspoons.

Notes:

This cake is perfect to serve family and guests for breakfast or brunch, because it can be made ahead of time and stored in the refrigerator until serving.

My husband loved this cake for breakfast, served in a bowl with homemade whipped cream topped with raspberries and sliced strawberries. ❤

 

Fajita Marinade For Baked Or Grilled Chicken

This is a simple, quick and delicious meal
to cook inside or outside.

Ingredients:

3 pounds boneless, skinless chicken breasts

1/2 cup avocado oil

1/4 cup lime juice

2 tablespoons white wine vinegar

2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon smoked paprika

2 teaspoons onion powder

4 cloves (4 teaspoons) garlic, minced or pressed

1/2 teaspoon salt

1/4 teaspoon black pepper

Method:

Cut each chicken breasts into 3 long sections. Place in a ziploc bag.

Mix together the remaining ingredients and pour over the chicken. Refrigerate for at least 30 minutes or longer. The uncooked chicken in marinade may be frozen for up to 3 months.

When ready to cook, allow to thaw in the refrigerator overnight.

To Bake: Preheat oven to 400*. Place the chicken and marinade in a lightly greased a baking dish. Bake for 20 to 30 minutes or until the chicked is cooked through. (160*)

To Grill: Heat grill to 400*. Grill for 15 minutes or until cooked through to 160*.

We have an outdoor grill, but sometimes for
 small amounts of meats I use an indoor grill.

Makes 5 to 6 servings.

Serving suggestions: 

Thinly slice 2 bell peppers (of any color) and grill with the chicken.

Serve on top of rice, with warm tortillas, sliced roma tomatoes, sliced avocados, grated cheese, cilantro leaves, salsa and/or a lime wedge.

Notes: This marinade produces a nicely mild flavored chicken. If you like spicy foods, add your favorite salsa to the meal.

I suggest preparing the chicken and marinade and putting it in the frezer. It's nice to have on hand and quick to cook.

My husband loved this meal! 😃

Easy Lean & Green Lime Shrimp Fajitas With Cauliflower Rice

 

This flavorful, fresh, healthy & delicious
meal is restaurant quality and simple to make! 

Ingredients:

1 pound raw, peeled & de-veined medium shrimp (tails removed)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 tablespoon lime zest (zest of one lime)

2 tablespoons lime juice (about 1 lime)

6 cups thinly sliced red, yellow and orange bell peppers**

1 tablespoon avocado oil

Accompaniments/ Garnishes:

3 cups cauliflower rice

4 tablespoons fresh cilantro leaves (optional)

2 lime slices cut in half (optional)

1 avocado sliced (optional)

1 cup (4 ounces) shredded reduced fat jack or mozarrela cheese, finely grated (optional)

Method:

If the shrimp are frozen, place in a collander and run cold water over them. Allow to sit for 10 minutes and then rinse with cold water again. Pat dry and place in a medium bowl. Add the chipotle peppers and sprinkle the spices, lime zest and juice over the shrimp. Stir to coat all of the shrimp and set aside.

Heat the oil in an extra large skillet over medium heat. Add the sliced peppers. Stir and cook for 5 to 10 minutes until peppers are tender, but still crisp. Transfer to a plate.

Add the shrimp and liquid to the skillet. Cook the shrimp for 3 minutes on each side, or just until the shrimp turn pink.

Return the peppers to the skillet with the shrimp. Stir gently for a few minutes until all is heated through.

Serve over cauliflower rice. One serving equals 3/4 cup cauliflower rice and 1/4 of the shrimp and pepper mixture. Add your favorite garnishes such as, avocado slices, shredded cheese, fresh cilantro and/or lime wedges. Makes 4 servings.

**My husband and I do not like green bell peppers, so I use only red, yellow and orange peppers in this dish. If you like, green peppers can be added to the measurement the 6 cups of vegetables.

Each serving without garnishes equals: 1/2 leanest serving, 3 green servings, 3/4 healthy fat serving & 2 1/3 condiments 

Each serving with avocado, cilantro, lime wedge & cheese equals: 1/2 leanest serving, 1/4 lean serving, 3 green servings, 7/8 healthy fat serving & 3 condiments

Nutritional info for 1/4 of shrimp and veggies on top of 3/4 cup cauliflower rice (without garnishes), approximately: 199.25 calories ~ 5.9 grams fat ~ 20 grams carbs ~ 4.1 grams fiber ~ 15.9 grams net carbs ~ 19.75 grams protein

Nutritional info for 1/4 of shrimp and veggies on top of 3/4 cup cauliflower rice with 3/4 ounce of an avocado, 1/4 cup of cheese, 1/2 slice of lime and 1 tablespoon cilantro leaves, approximately: 292.25 calories ~ 11 grams fat ~ 25.8 grams carbs ~ 6.5 grams fiber ~ 19.3 net carbs ~ 27.35 grams protein

I love shrimp fajitas and this Lean & Green meal is one of my favorites!  ❤