Peanut Butter & Jelly Cookies

Delicious Comfort food for all ages.

Ingredients: 

1 cup shortening

1 cup creamy peanut butter

2/3 cup sugar

2/3 cup packed brown sugar

2 eggs

1/4 milk or cream

2 teaspoons vanilla extract

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt 

additional granulated sugar

grape jelly

Method:

Preheat oven to 350*. Beat shortening and peanut butter in a large bowl until well blended. Add sugar and brown sugar. Beat until light and fluffy. Add eggs, milk and vanilla. Beat well. Sift together flour, soda and salt. Gradually beat into peanut butter mixture. Shape dough into 2 inch balls. Roll in additional sugar and place on a parchment lined cookie sheet. 

Use a 1 1/2 inch flat circle surface to create an indentation in the center of each cookie.

I used the flat end of my rolling pin to make
the indentations in the center of each cookie.

Fill each indentation with 1 1/2 teaspoons of grape jelly.

Bake for 5 minutes. remove from oven, rotate the baking sheet and return to the oven for another 5 minutes, or until the edges of the cookie are lightly browned. Remove cookies to cooling rack. Cool completely. Makes 4 dozen. Store in an airtight container with layers of waxed paper in between layers of cookies.

Note: These cookies are a family favorite ~ When I asked my brother-in-law what he wanted for his birthday, he asked for these cookies.

Low Carb Spinach & Bacon Crustless Quiche (Lean & Green)

A simple & tasty quiche!

 Ingredients:

10 inch deep dish pie pan

olive, avocado or coconut oil cooking spray

1 tablespoon dried minced onion

1 1/2 tablespoons hot water

3 cups coarsely chopped or torn fresh baby spinach leaves

1/2 cup chopped green onions (just the green part), or chives

8 mini Babybel light cheese circles, grated

8 slices (3 ounces) cooked turkey bacon, chopped or torn into small pieces

3/4 cup nonfat cottage cheese

3/4 cup nonfat Greek yogurt

4 whole eggs

1 1/2 cups liquid egg whites

1/2 teaspoon pink Himalayan salt

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried crushed red chiles (optional)

Method:

Preheat oven to 350*. Place the dried minced onion in a small bowl and stir in the hot water. Set aside. Spray the bottom and sides of the pie pan with your choice of cooking oil spray. Place the pie pan on a baking sheet with sides. Layer the spinach evenly in the pie pan. Sprinkle the green onion over the spinach. Sprinkle the dried onion over the fresh vegetables. Layer the bacon pieces evenly over the ingredients in the pie pan. Top with the grated cheese.

Place the remaining ingredients into a blender container and process until all are well mixed. Pour over the ingredients in the pie pan to cover.

Place in the preheated oven and bake for 45 to 55 minutes, or until a knife inserted half way between the center and the outer edge comes out clean. Allow to sit for 5 minutes before slicing. Cut into 6 equal sized portions. Serves 6.

Nutritional info per slice, approximately: 252 calories ~ 11.4 grams fat ~ 10.5 grams carbs ~ 7.9 grams net carbs ~ 27.2 grams protein

Note: To make a complete Lean & Green meal serve with a small salad. Suggestion:  1 1/3 cups lettuce and 1/2 cup chopped cucumber, halved cherry tomatoes or slice radishes. Drizzle 2 tablespoons Walden Farms Zero Calorie Salad Dressing over the top.

Lean & Green Calculations for quiche: 1 Lean, 2/3 Green & 1 Condiment (with optional red pepper added = 2 condiments)

Lean & Green Calculations for quiche with salad: 1 Lean, 3 Green & 2 Condiments (with optional red pepper added = 3 condiments)

Fresh Peach Sweet Tea (With Sugar Free Option)

Refreshing & Delicious!

Ingredients: 

2 cups of peeled & chopped fresh ripe peaches

8 cups water

1 cup honey, sugar or Lakanto Baking sweetener**

4 black tea bags

7 peach slices (optional garnish)

Method:

Combine the peaches and 1 1/2  cups on the water in a medium sauce pan. Bring to a slow boil and simmer until until the peaches are very soft. Cover and turn off the heat. Let sit for 20 minutes. Carefully pour into a blender container and puree. Set aside.

 Add the honey, (sugar or sweetener) and 1 cup of the water to the saucepan. Heat and stir until the honey is dissolved. Set aside.

Bring the remaining water to a boil. Remove from the heat and add the tea bags.  Allow to steep for 3 to 5 minutes. Remove the tea bags and allow the tea to cool.

Add the peach puree, dissolved honey and cooled to a pitcher. Stir well to mix and serve over ice. Makes 7 servings.

**For the sugar free option, you may use the sweetener of your choice. I like the Lakanto Monk fruit Baking sweetener because of it's finer texture and because it doesn't have an unpleasant aftertaste. If I don't have the baking sweetener in my pantry, I put the Classic Monk fruit sweetener in a food processor to create the finer texture.

Lakanto Classic, Golden & Powdered Sweeteners can be found at some Walmarts and grocery stores as well as Whole Foods, Costco and Sprouts. They also can be found online. (I stock up on the sweeteners when they are on sale, so that I always have them on hand.)

Notes: I created this recipe for my father-in-law. because he enjoys flavored teas and can only eat a diet of soft foods. This tea is delicious and the pureed peaches add flavor plus nutrition. He loved it and so did my husband and neighbors! 

Low Carb Fresh Berry Crumble

A very tasty fresh berry crumble dessert.

Ingredients:

butter

4 1/2 tablespoons Lakanto Powdered Sugar sweetener

3/8 teaspoon xanthan gum

3 cups fresh blackberries**

3/4 cup fresh blueberries**

1 1/2 cups fresh raspberries**

3 1/2 tablespoons lemon juice

1 teaspoon lemon zest (finely grated lemon peel)

1 cup super fine almond flour

1/4 cup Lakanto Golden sweetener

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/3 cup chopped pecans

4 tablespoons butter, melted

whipped cream (optional)

Method:

Preheat oven to 350*.  Butter a 9 inch square baking dish or 10 inch deep dish pie pan and set aside. Sift the powdered sugar sweetener and xanthan gum into a small bowl and set aside. 

Place the berries, juice and zest into a large bowl. Sprinkle the powdered sweetener mixture over the berries and gently stir to coat. Turn the berry mixture into the buttered dish.

Sift the almond flour, golden sweetener, cinnamon and nutmeg into a medium bowl. Stir in the pecans and melted butter. Sprinkle evenly over the top of the berries. Bake for 20 to 25 minutes or until the top is crisp and golden brown. Cool for 5 to 10 minutes before serving. If desired, garnish with 1/4 cup homemade whipped cream. Makes 9 servings.

Baked in pan

Nutritional info per serving, with whipped cream, approximately: 287.7 calories ~ 25.6 grams fat ~ 13.5 grams carbs ~ 7.4 grams net carbs ~ 4.8 grams protein

Nutritional info per serving, without whipped cream, approximately: 185.7 calories ~ 14.8 grams fat ~ 12.75 grams carbs ~ 6.6 grams net carbs ~ 4 grams protein

Note: This dessert is healthy enough to enjoy for breakfast!

Peach Cobbler Muffins

Delicious muffins that really do
taste like peach cobbler!

 Ingredients:

cooking oil  or Baker's Secret spray

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup sugar

2 eggs

1/4 (4 tablespoons) butter, melted

1 teaspoon pure vanilla extract

1/2 cup milk

2 (15 ounce) cans sliced peaches in juice or 1 1/3  cups diced fresh peaches

1 tablespoon flour

2 tablespoons reserved peach juice or cream (juice if using canned peaches, cream or more milk if using fresh peaches)

Topping:

1/4 cup cold butter, cut into small cubes

1/3 cup flour

1/3 cup sugar

Method:

Preheat oven to 375*. Grease 12 muffin pan sections with the cooking oil spray. (I used a silicone muffin pan.) 

Sift together 1 cup of flour, salt, baking power and sugar. Set aside.

If using canned peaches, drain well and reserve 2 tablespoons of the juice.**

Add the eggs, melted butter, vanilla, milk and juice (or cream) into a large bowl. Whisk to blend together. Add the dry ingredients to the egg mixture and stir gently to combine. (Be careful not to over mix ~ the muffin texture will be dense if you do.)

Dice the peaches into very small pieces. (Large pieces will weigh down the batter and add too much moisture.) Stir 1 tablespoon of flour into 1 cup of diced peaches. Set aside 1/3 cup of diced peaches.**

Carefully fold the 1 cup of peaches into the muffin batter. Dive the batter evenly between the 12 muffin cups. Using the 1/3 cup of diced peaches, sprinkle 1 teaspoon of diced peaches over the top of  each portion of the muffin batter. 

Prepare the topping by mixing the butter, flour and sugar in a small bowl. Use a pastry blender, 2 knives or a fork to cut the butter into the dry ingredients.  Sprinkle over the muffin batter.

Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes before remove to a cooling rack. Makes 12 muffins.

**If you use canned peaches, you will have leftover fruit and juice. I saved the leftover juice to add to a smoothie. I froze 1 inch chunks of the fruit to also add to smoothies. Leftover fruit also mixes nicely with cottage cheese, fruit or on top of waffles.

Note: These delicious muffins are perfect with breakfast, brunch, coffee & tea, or dessert and really do taste like peach cobbler!

Low Carb Strawberry Chiffon Pie Or Dessert Cups (Gluten & Sugar Free)

A delicious, light and fluffy pie or parfait.

Crust Ingredients: 

1 1/2 cups blanched superfine almond flour

1/4 cup + 1 tablespoon Lakanto Powdered Monkfruit Sweetener

1/4 teaspoon salt

1/4 cup butter, melted

Filling Ingredients:

1 1/2 cups chopped fresh strawberries

1/4 cup water

1 envelope unflavored gelatin (2 1/2 teaspoons)

1 cup heavy whipping cream

1 envelope Whip It* (optional) 

 1/2 cup Lakanto Baking Sweetener**

1 teaspoon pure vanilla extract or 1/2 teaspoon almond extract

3/4  - 1 cup whipped cream for garnish (optional)

3 to 4 medium strawberries, cut in half, for garnish (optional)

Method:

Preheat oven to 350*. Sift the almond flour, powdered sweetener and salt together into a medium bowl. Stir in the butter and form a dough. Press the dough firmly into the bottom and sides of a 9 inch deep dish pie pan. Bake for 7 minutes. Set aside to cool completely.

Place the strawberries and water into a blender container. Puree and then pour into a saucepan. Sprinkle the gelatin over the top of the berry puree and whisk or stir to mix. Bring to a simmer over medium low heat, stirring to make certain that the gelatin is dissolved. Remove from the heat and allow to cool for 20 minutes. 

Add the cream, Whip It, sweetener and extract to a large bowl. Beat with an electric mixer until stiff peaks form. Pour in the cooled berries and continue to mix until all are well blended. Spoon into the prepared almond cookie crust or into 6 dessert cups. Chill, in the refrigerator, until firm. (3 hours or longer for the pie and 1 to 1 1/2 hours for parfaits.

If desired, garnish each serving with 2 tablespoons sugar free whipped cream and half of a strawberry. Makes 8 servings of pie or 6 parfait servings.

*Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores or online.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

Nutritional info for 1 slice of pie (without garnishes), approximately: 292.22 calories ~ 27.35 grams fat ~ 8.3 grams carbs ~ 5 grams net carbs ~ 4.8 grams protein

Nutritional info for 1 slice pie (with garnishes), approximately: 344.68 calories ~ 32.7 grams fat ~ 8.86 grams carbs ~ 5.8 grams net carbs ~ 14 grams protein

Nutritional info for 1 parfait (without garnishes), approximately: 159.6 calories ~ 14.46 grams fat ~ 5 grams carbs ~ 4 grams net carbs ~ 2.26 grams protein  

Nutritional info for 1 parfait (with garnishes), approximately: 212 calories ~ 19.8 grams fat ~ 5.9 grams carbs  ~ 4.8 grams net carbs ~ 2.68 grams protein

Note: This very light & fluffy pie or parfait is an impressive dessert that is simple to make. My family loved it!

Quick & Easy Low Carb Korean Style Beef With Cucumber & Radish Salad (Lean & Green)

 

Korean Style Beef on Lettuce Leaves.

Beef Ingredients:

1 tablespoon sesame oil

1 pound 95% lean ground beef*

3 cloves garlic, minced

2 tablespoons Lakanto Golden Sweetener

1/4 cup low sodium soy sauce**

1/2 teaspoon minced fresh ginger***

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper

2 tablespoons water

16 leaves green leaf or butter leaf lettuce or 3 cups of cooked cauliflower rice

1/2 cup sliced green onions

Salad Ingredients:

1/4 cup diced raw jalapeno

1 cup chopped cucumber

3/4 cup thinly sliced radishes

3 tablespoons rice vinegar

5 drops lemon or unflavored liquid Monkfruit sweetener (optional)

Method:

Place the rice vinegar and liquid sweetener in a small container or bowl that has a lid. Stir to mix. Add the jalapeno, cucumber and radishes. Stir, or cover and shake to coat the vegetables with the vinegar. Set aside in the refrigerator.

Heat the sesame oil in a large skillet over medium heat. Brown the ground beef and when it is almost completely browned add the garlic and cook for a couple of minutes. Drain off the fat. Return the beef to the skillet. Add the golden sweetener, soy sauce, ginger, red pepper, black pepper and water. Simmer for a few minutes.  Place 4 lettuce leaves on each plate and top each leaf with 1 ounce of the Korean Beef. Or, serve 4 ounces of the beef over 3/4 cup of cauliflower rice.Sprinkle green onions over the top. 

Korean Beef on top of cauliflower rice,
with cucumber & radish salad.

Use a slotted spoon, to add a half cup of the cucumber salad to each plate. (Discard any leftover liquid from marinating the vegetables.) Makes four 1/2 cup servings.  

*Trader Joe's carries 95% lean beef, or you can substitute ground turkey or chicken.

**I use Aloha brand, because it contains fewer carbs.

***Did you know that fresh ginger can be frozen? I mince the root and then freeze 1 & 2 teaspoon portions, to be used later, when cooking or making smoothies.

Nutritional info per serving, on lettuce, approximately: 268.4 calories ~ 10 grams fat ~ 7.9 grams carbs ~ 4.7 net carbs ~ 36 grams protein

Nutritional info per serving, on top of cauliflower, approximately: 271.8 calories ~ 10 grams fat ~ 8.9 grams carbs ~ 5.6 net carbs ~ 36 grams protein

Lean & Green Calculations: 1 lean, 3 green, 3/4 fat, 2 3/4 condiments

Notes: This is a very quick and tasty meal. One of my favorites! Both serving methods, on lettuce leaves, or over cauliflower rice, were  filling and delicious.