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.