Lean & Green Balsamic Spinach & Egg Skillet

A Delicious & Quick one pan skillet meal.

 Ingredients:

olive or avocado oil cooking spray

2 1/2 cups fresh baby spinach leaves

3 tablespoons Walden Farms Zero Calorie Balsamic Vinaigrette

1 ounce 98% lean sliced ham or cooked turkey bacon

1 egg

1 ounce reduced fat Havarti or other cheese of your choice (sliced or grated)

1/2 cup halved cherry or grape tomatoes

1/4 teaspoon black pepper (optional)

Method:

Lightly spray a skillet with cooking oil spray. Add the spinach and dressing to the skillet and cook over medium heat. Add the ham and stir just until the spinach is slightly wilted. Clear a space in the center of the spinach to crack an egg into. Cover with a lid to help the egg white to cook. Remove lid to place cheese on top of the egg. Cover and continue cooking until the cheese is melted. 

Carefully slide the spinach and egg mixture onto a plate and garnish with the tomatoes. If desired, sprinkle black pepper on top. Makes one serving.

One serving (with black pepper) equals:  89% (25/28) lean portion, 3 greens & 2 condiments (without the black pepper: 1 1/2 condiments.)

Nutritional info per serving (with pepper), approximately: 137 calories ~ 5.4 grams fat ~ 7.8 grams carbs ~ 5 grams net carbs ~ 15 grams protein

Note: Sometimes a new recipe is created because I want to use the ingredients I happen to have on hand. I was inspired to make this dish because I had an abundance of spinach, one ounce of chopped ham and some balsamic dressing.

Jewish Apple & Honey Upside Down Cake

It's a Jewish custom to eat honey cake, or
apple slices dipped in honey, to end a
feast celebrating Rosh Hashanah, the
Jewish New Year, to ensure the new year
will be fruitful and sweet. This delicious
cake honors both of those traditions.

Ingredients:

9 inch springform pan

parchment paper

coconut oil cooking spray

3 Honeycrisp apples 

3/4 cup granulated sugar

3 tablespoons water

1 teaspoon caramel extract (optional)

1 cup (2 sticks) unsalted butter

1 cup honey

3/4 cup buttermilk

2 eggs

1/2 cup dark brown sugar, packed

1 teaspoon pure vanilla extract

2 cups all purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Optional Garnishes:

honey

whipped cream

vanilla ice cream

Method:

Preheat oven to 350*. Line the bottom of the pan with parchment paper. Spray the parchment and sides of the pan with the cooking spray. Place the prepared pan on a cookie sheet.

Wash the apples.  Cut into quarters and remove the core, but leave the peel on. Cut each quarter into 3 slices. Arrange the apple slices in circles in the bottom of the pan starting from the outside and working towards the center. 

Add the granulated sugar and water to a medium saucepan. Cook over medium-high heat, stirring as needed, until an amber colored caramel forms. (about 6 minutes) Turn off the heat and stir in the caramel extract. Immediately pour the caramel over the apples in the pan. 

In another medium saucepan, melt the butter over medium heat. Cook and stir constantly, until the butter is browned and has a nutty aroma. (about 6 minutes) Allow to cool slightly and then pour into a large bowl. Whisk in the honey, buttermilk, eggs, brown sugar and vanilla until well combined and smooth. 

In a separate bowl, sift together the flour, salt, cinnamon, nutmeg, baking powder and baking soda. Add to the ingredients in the large bowl, gently stirring just until all are mixed. Pour the batter over the apples and caramel. Bake for 60 to 70 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean. (Watch while the cake bakes that the top doesn't get burned. After 30 minutes, if it is fully browned, lightly cover with aluminum foil to prevent further browning.

Allow to cool in the pan for 15 minutes. Slide a butter knife around the sides of the pan to loosen and then remove the springform pan sides. Place a large plate on top of the cake and carefully turn the plate and cake over, so that the cake is on top and the plate is on the bottom. Remove the bottom of the pan and the parchment paper.

Let the cake cool slightly. Slice into 10 to 12 portions. Serve warm. If desired, garnish with  a drizzle of honey, whipped cream or a scoop of vanilla ice cream.

Notes: This cake can be served any time of year for dessert, coffee or brunch. (We even had a slice for breakfast.) My neighbors and all of my family (young & old) loved it!

I packaged this cake to bring to a neighbor
whose husband had passed away. It was a
welcomed and comforting gift to her and 
the family who had traveled to be with her.
(Gifts from the heart and kitchen are appreciated
in good times and bad.)

 

Low Carb Island Macadamia & Coconut Squares (Gluten & Sugar Free)

Tasty Macadamia & Coconut Squares
with White Chocolate

Ingredients:

coconut oil cooking spray

parchment paper or aluminum foil

3/4 cup Lakanto Baking Sweetener**

3 3/4 cups superfine almond flour

1/3 cup + 2 tablespoons coconut or vanilla whey protein

1 1/2 teaspoon baking powder

3 eggs

1 teaspoon pure vanilla extract

1/2 teaspoon coconut extract

3/4 cup + 3 tablespoons butter, melted

1 cup Lily's sugar free white chocolate chips

1/2 cup flaked unsweetened coconut

3/4 cup macadamia nuts

Method:

Preheat oven to 350*. Line a 9 x 13 inch pan with parchment paper or foil. Lightly spray with the coconut oil spray. Sift the sweetener, flour, protein powder and baking powder into a large bowl. In a separate bowl, whisk together the eggs and extracts. Use an electric mixer to blend the egg mixture into the dry ingredients. With the mixer on low, slowly drizzle the melted butter into the bowl until the dough comes together. Use a wooden spoon to stir in the white chocolate, coconut and macadamia nuts. Press the dough evenly into the prepared pan  so that the dough is the same thickness across the pan. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for at least 10 minutes, in the pan, before lifting out of the pan with the parchment paper. Cut into 24 equal squares. Store in an airtight container in the refrigerator. Makes 24 servings.

**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. (If you are not following a sugar free diet, you may use regular sugar.)

Nutritional info per serving, approximately: 237 calories ~ 22 grams fat ~ 7.3 grams carbs ~ 3.39 grams net carbs ~ 6.6 grams protein

Note: These low carb morsels have a delicious tropical flavor!

Creamy Cauliflower Puree ~ Simple, Delicious & Low Carb! (A Lean & Green Option)

Creamy Cauliflower Puree topped with chicken

Confession: I have always hated cooked cauliflower and only tolerated it when served raw. So, when I find a way to cook it that I actually like and enjoy, that's amazing. I like this recipe so much that I made it twice in 2 weeks and even served it to company!

Ingredients:

5 1/2 cups cooked riced cauliflower

4 garlic & herb laughing cow triangles

1/2 teaspoon black pepper

1/4 teaspoon sea salt

Method:

Place the cooked cauliflower rice, laughing cow cheese wedges, pepper and salt in a medium ovenproof bowl. Puree with an immersion blender or blend in a food processor until the ingredients are creamy.** Serve immediately or cover with a lid, (or foil) and place in a 250* oven until ready to be served. Makes 4 servings.

Nutritional info per serving, approximately: 70 calories ~ 1.8 grams fat ~ 8 grams carbs ~ 5.22 grams net carbs ~ 4.6 grams protein

Each serving equals: 2 3/8 green, 1 fat & 1/2 condiment

Chocolate Molasses Cookies With Fresh Ginger

A delicious gourmet version of a
traditional old fashioned favorite.

 Ingredients:

1 1/2 cups unsalted butter, melted

2/3 cup dark brown sugar, packed

2/3 cup granulated sugar

2/3 cup molasses

3 tablespoons fresh grated ginger**

2 eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 cup unsweetened cocoa powder (I use special dark cocoa)

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon pink Himalayan salt

3 cups semi-sweet chocolate chips 

raw sugar (to roll the cookies in)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper, or grease with butter.

In a large bowl, whisk together the butter, sugars and molasses. Add the fresh ginger, eggs and vanilla and whisk to mix. Sift together the flour, cocoa, baking soda, cinnamon, ginger and salt. Add to the wet ingredients and stir well with a wooden spoon until well blended. Stir in the chocolate chips. Refrigerate for 2 hours  or overnight.

Scoop or form the dough into 1 inch balls. Place the raw sugar into a small bowl. Roll the balls of dough in the sugar and place two inches apart on the prepared baking sheets. Bake for 5 to 6 minutes. Remove cookie sheet, rotate and return to the oven for another 5 to 6 minutes. Cool on the baking sheets for 10 minutes, before transferring to a cooling rack. When completely cooled, store in an airtight container in the refrigerator. Makes 6 dozen.

**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.)

Notes: Traditional Molasses Cookies are a family favorite, but this version with chocolate and fresh ginger is absolutely amazing!

Homemade Pumpkin Spice Latte (A Delicious & Creamy Autumn Treat!)

 

🍂 A Delicious & Comforting Autumn Latte. 🍂

Ingredients:

1 cup strong black coffee
1 tablespoon pumpkin puree
1 tablespoon butter 
1 tablespoon heavy whipping cream
2 teaspoons brown sugar
1 tablespoon caramel or vanilla syrup
1/2 teaspoon pumpkin pie spice**
dash pink Himalayan salt (optional)

Garnish:
2 tablespoons whipped cream
nutmeg

Method:
Add all of the ingredients (except for the garnish) to a blender container. 
Quickly blend to mix and then pour into a mug. 
If desired, garnish with a dollop of whipped cream and a sprinkle of nutmeg. 
Makes one serving.

**See this blog for the "Homemade Pumpkin Pie Spice Seasoning recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html 

Notes: During Autumn, I typically have leftover pumpkin puree on hand, in the refrigerator, when a recipe does not use the entire can. I am always happy to find uses for small amounts of pumpkin puree.
My husband does not like Pumpkin Spice Lattes and would never order one, so I was surprised when he liked this drink!

For more pumpkin recipes, on this blog, enter "pumpkin" into the search box at the top of the page.

Happy Husband Cookies (With Peanut Butter, Chocolate & Caramel)

The idea for these delicious morsels came
from my husband who loves peanut
butter, chocolate & caramel.

Ingredients:

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

1 1/2 cups peanut butter

1 cup dark brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 eggs

2 tablespoons milk, cream, half & half or coconut milk

3 1/2 cups flour

1 teaspoon baking soda

1 (11 ounce bag) caramel bits (about 2 cups)

1 (10 ounce bag) dark or semi sweet chocolate chips (about 2 cups)

Chocolate & Caramel ingredients

Method:

Preheat oven to 350*. Line baking sheets with parchment paper.
In a large bowl, beat the butter and peanut butter, with an electric mixer, until well blended. Add the sugars and cream together with the butters, until smooth. Add the eggs, vanilla and milk, mixing on medium speed, until thoroughly combined. Sift together the flour and baking soda. Add to the creamed ingredients, mixing just until the dough is smooth. Stir in the caramels and chocolate chips until well incorporated. Refrigerate for 15 to 30 minutes. Use a cookie scoop, or your hands, to form one inch balls and place 2 inches apart on the prepared baking sheets. 
Bake for 5 minutes. Turn the baking sheets and then cook for 5 minutes longer, or just until the edges are lightly browned. Let sit on the baking sheets for 10 minutes, before moving to a rack to finish cooling. Store in an airtight container, in the refrigerator. Makes 8 1/2 dozen.

Note: One evening, my husband asked if I could make a cookie that had peanut butter, chocolate and caramel in it. I said, yes and created this recipe. That is why they are called "Happy Husband " cookies. When I brought plates to my neighbors, they became "Happy Neighbor" cookies and for my relatives, they became "Happy Family" cookies. You get the idea ~ Everyone who tried them loved them!