Low Carb Cream Cheese Fudge

Low Carb Cream Cheese Fudge

Watch out, this is wicked good! I suggest trying it with nuts or such folded in. 

Ingredients:

1 Stick Butter ( I use salted )

2 oz. Bakers Unsweetened Chocolate

1 Tablespoon Vanilla

1 8 oz. package Cream Cheese, softened

1/2 Cup Stevia  or any sweetener or your choice to taste

Instructions:

Place butter and chocolate in a small pan and melt over low heat.

When chocolate and butter is just melted add vanilla and sweetener and blend together.

Place cream cheese in a medium bowl and pour chocolate mixture over it.

With a hand mixer mix about 2 minutes.

Pour into a greased  pan. I use a 6 x 8 pan and I freeze it and cut into squares.

 Note : I keep fudge  stored in the freezer . Out of sight, out of mind. 

This makes a great frosting for mim’s or low carb  cookies, etc.

makes 24 pieces at  0.3 carbs per piece

http://mariasmixingbowl.com/low-carb-cream-cheese-fudge/

Low Carb Taco Bake

This is my variation of a recipe found at Just a Pinch. It was a hit with my husband. And my cat, Marissa!

Preheat oven to 375 degrees.

Mix crust:
4 oz cream cheese, softened (nuke it briefly)
3 eggs, added one at a time and beaten in until pretty smooth
1/3 c. heavy cream
1/2 t. low carb taco seasoning  - I used Linda's recipe at genaw.com. I doubt this can be tasted. Maybe add more?
2 c. cheddar cheese, shredded (I used extra sharp here for more flavor)

Spray a 9 x 13" pan with nonstick spray. Spread above mixture into it and bake @ 375 degrees for about 25 minutes. Remove and let it sit for about 5 min before adding the topping below, which you will cook while this is baking. The crust will come out beautifully golden brown.

Reduce oven temperature to 350 degrees.

Topping:
1 lb. ground beef
2 medium zucchinis, diced
1 T. low carb taco seasoning or more to taste
1- 8 oz. can tomato sauce
1- 4 oz. can chopped green chilis
about 2 t. beef base or bouillon powder - it adds a depth of flavor my grass fed beef lacked

2 c. shredded cheddar (I used sharp here)

Brown the ground beef. Use some olive oil if it's very lean. Drain fat if necessary. Add zucchini, tomatoes, green chilis and seasonings. Stir and cook, tasting and adjusting seasonings as desired.

Spread meat mixture over slightly cooled crust. Cover with shredded cheddar. Return to the oven (now at 350 degrees) and bake for about 20 minutes, or until hot and bubbly. it will serve more neatly if you let it cool a bit so you can cut it into squares.

Top with the taco type toppings of your choice. This is pretty rich by itself, so it will benefit from some shredded lettuce, chopped tomato, etc. to lighten it up a bit. And maybe some salsa. This is one place where I think I would skip the sour cream.

Easy Low Carb Chili Dog One Pot Meal

This is a welcome change of pace, a nice choice on a cool day, and just a fun meal all around. My husband ate seconds last night! I like this because I get my chili dog without the bun.

Make this as mild or as spicy as you like. I go for mild.

1 lb. lean ground beef (My doctor recommends grass fed.)
1-2 T. olive oil
1 small to medium onion, chopped
1 green pepper, chopped
2 ribs of celery, chopped
1 small to medium zucchini, chopped
minced garlic to taste
1- 14 oz. can diced tomatoes
1- 8 oz. can tomato sauce
1/2 t. chili powder or more
1/2 t. cumin powder or more
1 T. sugar equivalent low carb sweetener of your choice (I used 3 drops Ez Sweetz)
salt and pepper to taste
6-ish Hebrew National hot dogs, or Johnsonville Beddar With Cheddar sausage links, or other low carb choice

Brown the ground beef with olive oil in a deep skillet or Dutch oven, breaking it up as it cooks. Add chopped onion, pepper, and celery and continue to saute. Add minced garlic, chili powder, cumin, salt and pepper to taste. Start small, taste, add as needed. Stir in canned tomato products. Simmer until vegetables are soft. Taste and adjust seasonings.

Slice hot dogs or sausage links into bite sized pieces, about 1/2" in size, small enough to be bite sized, but large enough not to lose all of their flavor to the chili.  You want a good proportion of the hot dog pieces to the chili, so be generous. We agreed we would have liked one or two more links in ours last night.

Heat together and serve. We ate ours as is, but you could add cheddar cheese, top with sour cream, etc.

I hope you enjoy this as much as we do.

Source for Low Carb Coconut Flour Recipes

This is of interest to me, since my doctor wants me to avoid wheat and gluten, hoping it will help with my joint pain. I just found this site, so I can't vouch for the recipes. If you try them, please comment and let us know what worked for you, and what didn't. Thanks in advance!

http://snip.ly/m2bZ#http://margeburkell.com/coconut-flour-recipes/

Recommended: Mark Bittman's Roasted Chicken Parts

This recipe is a winner. You get crispy, golden skin and a wonderful flavor. Here is his recipe:

http://markbittman.com/recipe/roast-chicken-parts-with-olive-oil-or-butter/

Now for my comments.

I've tried it with butter and with olive oil. Most recently, I used a combination I have, saved from previous oven fried chicken batches. I started with grape seed oil, but with each iteration, the chicken has added its own fat to the mix. I strain it and refrigerate it in a covered container between uses. I couldn't taste the butter when I used it, so why waste that lovely stuff?

Now, as for those fresh herbs he calls for, I don't usually have them around. I've been using Paula Deen's House Seasoning instead. Today I tried that, plus a good sprinkle of Penzey's Mural of Flavor, a salt-free seasoning I like. The result was really good.

And I usually use a nice, cheap package of chicken thighs.

Try this recipe, and let me know what you do, and how you liked it. I'm always up for a new twist on an old favorite.

Bacon and Egg Quiche

Quick, easy, low carb, and delicious. Good for breakfast, lunch, or dinner. What more could you ask for?

I made this with cheddar cheese, and I didn't measure the bacon or the cheese. (I was using up leftovers.) I think I may have added more of both than called for. Baked in a 10" pie pan, we took it out after 25 minutes, and it was already borderline overcooked. I think 20 minutes might have been better. Since I made virtually no changes, here is the site I found it at:

http://www.food.com/recipe/low-carb-bacon-and-egg-quiche-256210

Basic Hamburger Stir Fry

I adapted this recipe from one that called for steak. My budget runs more toward the hamburger end of things, and this allows me to splurge on the grass fed beef my doctor prefers for me. I love that this recipe is very flexible. Use whatever LC vegetables tickle your fancy, or whatever is on sale. It should turn out great, regardless. I limit the amount of vegetables to cater to my digestion. If you can handle more, and can afford the carbs, pile them on!

Ingredients:

1 lb. grass fed ground beef, or lean meat of your choice
1T. light olive oil, or other good oil
1/2 medium onion, quartered and sliced
2-4 cloves garlic, minced
4 oz. mushrooms of your choice, cleaned and sliced
1 1/2 to 2 cups pea pods or other low carb vegetable(s), cut to whatever size you prefer

Sauce:
1/2 c. low sodium soy sauce
1/2 c. dry sherry
1/4 t. powdered ginger
4 drops EZ-Sweetz = about 4 t. equivalent sweetener - substitute at will
1 t. Thick-It-Up Low Carb Food Thickener

Stir together soy sauce, sherry, ginger and thickener.

Brown meat in oil in a large skillet or wok. Add onions, garlic, and pea pods and stir fry a few minutes. Add mushroom slices. Stir sauce mixture one more time, and add to pan. Cook until the vegetables are done to your liking.

That's it! Serve and enjoy.

Note: I don't know how many carbs to count for the sherry. I am assuming that since it is dry, and most of the alcohol cooks off, there aren't too many by the time it hits the plate.