Saturday, January 15, 2022

STRAWBERRY CHEESECAKE BARS



 STRAWBERRY CHEESECAKE BARS

I made this for company and received compliments for this delicious dessert. These are large, substantial bars. They look attractive on a pretty serving plate. The filling is one of the best cheesecake fillings I have yet made, plus the strawberry topping always complements cheesecake so well.  You can make this any time of year as I used frozen strawberries; my preference.  For me, it is easier to make the cheesecake, refrigerate overnight, make the strawberry sauce, let cool and pour it over the chilled cheesecake.  Refrigerate.  Serve fully chilled.


Crust:

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (425 mL)

1/2 cup butter, melted (125 mL)

Liquid sweetener to equal 2/3 cup sugar (150 mL)

1/4 tsp salt (1 mL)

Filling:

16 oz cream cheese, softened (500 g)

Liquid sweetener to equal 1 cup sugar (250 mL)

2 eggs

1/3 cup sour cream (75 mL)

1/3 cup heavy cream (75 mL)

1 tsp vanilla extract (5 mL)

Strawberry Sauce:

3 cups sliced, slightly thawed frozen strawberries (750 mL)

2 tsp lemon juice (10 mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL) 

 

Preheat the oven to 375°F (190°C). 

Crust:  In medium bowl, measure Gluten-Free Bake Mix 2, OR Keto Bake Mix.  In small bowl, combine melted butter, liquid sweetener and salt.  Stir into dry ingredients.  Press into 12 x 8 inch (30 x 20 cm) glass baking dish. Bake 10 minutes. 

Filling:  In food processor, or in bowl with mixer, process cream cheese with liquid sweetener until smooth.  Add eggs one at a time, while processing.  Then add sour ream, heavy cream and vanilla extract; process until smooth.  Pour over prepared crust.  Bake 17 to 20 minutes, or until set.  Allow to cool. Refrigerate.

Strawberry Sauce:  In pot on stove, place strawberries (I sliced them vertically from the top down in quarters), lemon juice and sweetener.  Bring to the boil and cook until slightly thickened and syrupy.  Allow to cool and pour over chilled cheesecake.  Chill.  Cut into bars to serve.

Yield:  18 servings

1 serving

215.2 calories

5.3 g protein

19.0 g fat

0.5 g fiber

5.3 g net carbs

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Wednesday, January 5, 2022

“BREADED” CHICKEN STUFFED WITH SPINACH, FETA AND CREAM CHEESE




“BREADED” CHICKEN STUFFED WITH SPINACH, FETA AND CREAM CHEESE
My husband raved and raved about this chicken.  He is said it was better than any restaurant meal we had enjoyed lately.  I love how beautifully feta and spinach go together and now add a cream cheesy base for that combo and it is heavenly for stuffing chicken.

3.3 lbs chicken breast, (1.5 Kg)
  (I used 4 large chicken breasts)
6 oz frozen spinach, thawed (170 g)
3/4  cup crumbled Feta cheese, (175 mL)
  (drain before using)
4 oz cream cheese, softened (125 g)
1/2  tsp crushed garlic (2 mL)
Bacon fat, butter, OR oil as needed
Breading:
2 eggs
1/3   cup Gluten-Free Bake Mix 2 OR use ground almonds and some coconut flour (75 mL)
2 tbsp grated Parmesan cheese (30 mL)
1/4   tsp black pepper (1 mL)
1/8   tsp Montreal Chicken seasoning (0.5 mL)
1/8   tsp paprika (0.5 mL)

Preheat oven to 450°F (230°C). 

Remove any bits of bone from chicken breasts.  Pat dry with paper towels (do not rinse…been proven too dangerous as it can spread bacteria around).  Slice longitudinally in half and not all the way through, just as though you were going to butterfly the chicken breast.  Set aside.

In small bowl, combine spinach which has been squeezed with your hands to remove as much moisture as possible, Feta cheese, cream cheese and garlic.

Breading: In cereal bowl, beat eggs with fork.  On a dinner plate, stir together Gluten-Free Bake Mix 2, Parmesan cheese black pepper, Montreal Chicken seasoning and paprika.  Move over to one side of the plate.

Dip each chicken breast in egg wash first and then place chicken breast next to breading on a dinner plate, and spoon (important or there won’t be enough breading for all the chicken) breading over chicken on both sides. 

In frying pan over medium heat, in hot bacon fat, butter, OR oil, fry chicken on both sides until golden brown – around 8 minutes in total (turn them over as necessary).  Place in 9 x 13-inch (23 x 33 cm) casserole dish. Fry remaining chicken breasts.  Meanwhile stuff each chicken breast with one quarter of the spinach mixture.

Bake about 25 minutes in the preheated oven, however, depending on thickness of chicken breasts, check after 10 minutes.  Chicken should be white throughout without any pink showing and juices should run clear.  Because of the stuffing in the middle, using a meat thermometer, I find, is not an accurate way to gauge things.  This is one time the unscientific method works best.

Yield:  6 servings
1 serving
452.0 calories
66.4 g protein
17.4 g fat
0.2 g fiber
3.1 g net carbs

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Tuesday, January 4, 2022

PORK LOIN ROAST WITH "HONEY" MUSTARD SAUCE

 




PORK LOIN ROAST WITH "HONEY" MUSTARD SAUCE

This lean meat dish could not be easier as it is made in the crock-pot.  Set it, leave it and then enjoy it!  The sauce is delicious and goes so well with pork.

 

4 lbs pork loin roast (1.8 kg)

2 tsp salt (10 mL)

1/2 tsp black pepper (2 mL)

1/2 tsp cumin (2 mL)

1/2 tsp cinnamon (2 mL)

1/4 tsp allspice (1 mL)

Blender "Honey" Mustard Sauce:

1/2 cup olive oil (125 mL)

1/4 cup honey substitute (60 mL)

2 tbsp lemon juice (30 mL)

1 tbsp mustard (15 mL)

1 tsp spicy brown mustard (5 mL)

1 tsp sugarless ketchup (5 mL)

1 tsp minced garlic (5 mL)

1/2 tsp liquid smoke (2 mL)

 

In nonstick frying pan, over high heat, brown pork loin on both sides.  In small bowl, combine salt, black pepper, cumin, cinnamon and allspice.  Rub the spice mixture over the meat.  Place in crock-pot.  Pour half the Honey Mustard Sauce over the roast.  Set on low and cook 5 hours.  Let roast sit 10 minutes on an attractive meat dish, then slice and pour remaining sauce over sliced roast. 

Blender Honey Mustard Sauce: In blender, combine olive oil, honey substitute, lemon juice, mustard, spicy brown mustard, ketchup, garlic and liquid smoke.  Blend until smooth.

Yield:  12 servings

1 serving

358.6 calories

31.6 g protein

24.8 g fat

0.1 g fiber

0.7 g net carbs 


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Friday, December 31, 2021

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Wednesday, December 29, 2021

CHOCOLATE CHIP COOKIE BARS

 



CHOCOLATE CHIP COOKIE BARS

Sometimes we want cookies, but we want less fuss.  This is much quicker and easier than making individual cookies.  These moist, rich cookie bars were very much appreciated by my daughter-in-law, Raquel.  I keep them in the refrigerator for the texture I prefer.  You can halve this recipe if you prefer.

31/4  cups Gluten-Free Bake Mix 2, OR (810 mL)
  Gluten-Free, Grain-Free KETO Bake Mix (TESTED with the Keto Bake Mix - delicious!)
1 tsp baking soda (5 mL)
1/2  tsp salt (2 mL)
3 eggs
2 sticks of butter, softened (8 oz; 250 g)
Liquid sweetener to equal 11/4  cups sugar (300 mL)
1/3  cup granulated erythritol (75 mL)
1 tbsp vanilla extract (15 mL)
11/2  tsp unflavored gelatin (7 mL)
11/4  cups Lily's sugar-free chocolate chips  (300 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Gluten-Free, Grain-Free Keto Bake Mix, baking soda and salt. 

In food processor or in bowl with mixer, process eggs.  Add butter, liquid sweetener, erythritol, vanilla extract and unflavored gelatin; process well.  Add dry ingredients; process.  Stir in chocolate chips.  Spread out in a 9 x 13-inch (23 x 33 cm) baking dish.  Cover with plastic wrap and press out evenly.  Bake approximately 25 minutes.

Yield:  36 cookie bars
1 cookie bar
113.5 calories
2.5 g protein
8.9 g fat
0.0 g fiber
2.4 g net carbs

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Friday, December 17, 2021

NO-BAKE ALMOND BUTTER WHITE CHOCOLATE BARS

 




NO-BAKE ALMOND BUTTER WHITE CHOCOLATE BARS

These are very addictive!  Great addition for holiday baking or anytime really that you want to have a treat that makes you feel like you are cheating!

 

Almond Crust:

1 cup almond flour (250 mL)

1/4 cup powdered erythritol (60 mL)

1/4 cup almond butter, softened (60 mL)

1/4 cup butter, melted (60 mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL)

1/8 tsp almond extract (0.5 mL)

White Chocoalte Topping:

4 oz sugar-free white chocolate, such as Ross Bars, or these (120 g)

2 tbsp butter (30 mL)

2 tbsp heavy cream (30 mL)

 

In medium bowl, combine almond flour and powdered erythritol.  In another bowl, combine almond butter, melted butter, liquid sweetener and almond extract.  Add this mixture to the dry ingredients and press into an 8-inch (20 cm) baking dish.  Place in freezer. 

In microwave oven in medium bowl, melt white chocolate, butter and heavy cream together.  Pour over crust and refrigerate until set.

Yield:  12 bars

1 bar

193.5 calories

3.3 g protein

17.0 g fat

1.2 g fiber

2.5 g net carbs


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Saturday, December 11, 2021

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Note: The Photos (above) of Jen, represent 30y of Low-Carb [age 35-65]
 By contrast her genetic sister chose highCarb, highSugar lowFat lifestyle,
ballooning to well over 200lbs! Clearly Low-Carb works! We all know
many examples like that. Low-Carb keeps us Trim, Young & Healthy!
In those 30y, Jen dealt with slow-Thyroid (Hashi's) making weight loss tough!

Low-Carbing Among Friends V11+Many Color photos!

[Just some Sample photos of recipes in VOL-11, 90 of 120 shown here]
HOW TO ORDER:  Click on --> Amongfriends.us/sale












[Just some Sample photos of recipes in VOL-11, 90 of 120 shown here]
HOW TO ORDER:  Click on --> Amongfriends.us/sale






[Just some Sample photos of recipes in VOL-11, 90 of 120 shown here]
HOW TO ORDER:  Click on --> Amongfriends.us/sale





[Just some Sample photos of recipes in VOL-11, 90 of 120 shown here]
HOW TO ORDER:  Click on --> Amongfriends.us/sale




[Just some Sample photos of recipes in VOL-11, 90 of 120 shown here]
HOW TO ORDER:  Click on --> Amongfriends.us/sale

[Sample recipe photos - Just 90 of 120 recipes pictured here]
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