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Monday, June 18, 2018

CUSTARD-TOPPED CHEESECAKE SQUARES





CUSTARD-TOPPED CHEESECAKE SQUARES
My husband and I couldn’t believe how delicious this simple plain cheesecake dessert was.  We couldn’t leave it alone!

Crust:
2 cups Gluten-Free Bake Mix 2 (click) (500 mL)
1/3 cup powdered erythritol (75 mL)
1/2 cup butter, melted (125 mL)
Filling:
16 oz regular cream cheese, softened (500 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 eggs
1/3 cup sour cream (75 mL)
1/3 cup thick table cream* (75 mL)
1 tsp vanilla extract (5 mL)
Custard Topping:
3/4 cup thick table cream (click) (175 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 tbsp xylitol, OR (15 mL)
  2 tbsp erythritol (30 mL)
1 egg, fork beaten
1/3 cup sour cream (150 mL)
1/4 tsp vanilla extract (1 mL)

Preheat the oven to 375°F (190°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix2 and powdered erythritol.  Stir butter into mixture.  Press evenly into an 11 x 7-inch (28 x 18 cm) glass dish. I use plastic wrap to make the process easier. Bake 10 minutes.

Filling:  In food processor or in bowl with mixer, process cream cheese until smooth.  Add liquid sweetener, eggs, sour cream, table cream and vanilla extract; process again until smooth.  Pour over prepared crust.  Bake 20 minutes.  Remove cheesecake and pour Custard Topping over the top.  Bake a further 10 minutes.

Custard Topping:  In small, nonstick pot with heavy bottom, if possible, pour in table cream and add liquid sweetener and xylitol, OR erythritol.  Over medium heat, allow mixture to get very hot.  Place a small amount of the mixture in a cereal bowl with beaten egg and whisk quickly.  Add back into the pot and heat over very low heat until slightly thickened. In food processor, pour custard and add sour cream and vanilla extract.  Process.

Helpful Hints: I used a product by Nestle called Crema de Leche®.  There is 290 grams in one can.  The English version is also by Nestle called Media Crema Table Cream® and it contains 7.6 fl. oz.  In a pinch, whipping cream should work as well.

Yield:  18 squares
1 square
233.8 calories
6.3 g protein
21.1 g fat
0 g fiber
4.4 g net carbs

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Friday, June 15, 2018

CHICKEN, BACON AND MUSHROOM SKILLET DISH







CHICKEN, BACON AND MUSHROOM SKILLET DISH

A simple dish, quick to prepare using rotisserie chicken.  Great for busy weeknight suppers!  Adding bacon and cheese which goes so well with mushrooms, in any case, makes this a tasty meal you’ll make again.

5 slices bacon
1 onion, chopped
1 tsp crushed garlic (5 mL)
21/2 cups diced, cooked chicken (625 mL)
Seasoning salt, to taste
Black pepper, to taste
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
1/4 cup whipping cream (60 mL)
1/2 cup grated Mozzarella cheese (125 mL)
1/2 cup grated Cheddar cheese (125 mL)

In large, nonstick frying pan, cook bacon over medium heat until crispy.  Reserve bacon fat. Remove bacon and when cool cut into little pieces.  Leave some bacon fat in pan and add onion and garlic.  Stir fry until onion is turning brown and is very tender.  Add some bacon fat and chicken.  Sprinkle with seasoning salt and black pepper, to taste.  Cook briefly, stirring chicken occasionally.  Remove and set aside.

In same frying pan, cook mushrooms in some bacon fat over medium heat until turning golden.  Add whipping cream.  Add chicken mixture back to pan, stirring gently to combine.  Cover with Mozzarella and Cheddar cheeses.  Sprinkle with bacon bits.  Allow cheeses to melt and serve.

Yield:  4 servings
1 serving
382.7 calories
42.9 g protein
19.4 g fat
1.9 g fiber
7.0 g net carbs

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Thursday, June 14, 2018

JEANNE’S PEANUT BUTTER COOKIES




JEANNE’S PEANUT BUTTER COOKIES

These soft peanut butter cookies are made in memory of my dear friend, Jeanne Lobsinger.  This recipe makes a ton of tasty cookies – great to wake up to in the morning to enjoy with a cup of tea or coffee.  I confess I ate at least 2 cookies worth in raw dough! I have another confession to make.  The original recipe required 1/2  cup (125 mL) of butter and I simply forgot to add it.  The cookies turned out great anyway as there is a lot of fat in peanut butter, however, I think they could use some butter in them, so I am writing them up with a minimal amount..  These cookies are thus a lower calorie cookie.  Bonus!  I didn’t find that these cookies needed salt, but if you do want to add some….add only 1/8  tsp (0.5 mL).

2 eggs
1 cup peanut butter (250 mL)
  (I like Skippy® Creamy Natural)
Liquid sweetener to equal 1/2  cup (125 mL)
  Sugar
3 tbsp butter, softened (45 mL)
2 tbsp powdered erythritol, OR (45 mL)
  3 coffee sweetener packets
1 tsp molasses (5 mL)
1 tsp vanilla extract (5 mL)
11/2  cups Gluten-Free Bake Mix 2 (375 mL)
1 tsp baking powder (5 mL)

Preheat the oven to 350°F (180°C).

In bowl of mixer or food processor, combine eggs, peanut butter, liquid sweetener, erythritol, OR coffee sweetener, molasses and vanilla extract; mix well. 

In medium bowl, combine Gluten-Free Bake Mix 2 and baking powder.  Add to wet ingredients; process. Roll dough into balls using about 2 tsp (10 mL) per ball.  Place on greased baking sheet.  Flatten each cookie with a fork in a criss-cross pattern.  Bake 8 to 10 minutes or until very light golden brown underneath.  (This took 9 minutes in my oven).  Store in a covered container at room temperature.

Yield:  42 cookies
1 cookie
64.9 calories
2.2 g protein
5.3 g fat
0 g fiber
1.9 g net carbs

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Monday, May 28, 2018

BEEF LOMBARDI CASSEROLE

















BEEF LOMBARDI CASSEROLE

An easy, cheesy  hearty supper casserole layered with cauliflower in a Creamy Parmesan Sauce, meat sauce, Cheddar cheese and the layers repeated.  Instead of pasta, cauliflower is used.  It works very nicely in this tasty casserole.

2 lbs ground beef (0.9 kg)
14.5 oz can diced tomatoes (411 g)
6 oz can tomato paste (174 g)
2 tsp salt (10 mL)
2 tsp crushed garlic (10 mL)
1 tsp black pepper (5 mL)
1 medium cauliflower
2 cups grated Cheddar cheese (500 mL)
Creamy Parmesan Cheese Sauce:
8 oz regular cream cheese, softened (250 g)
1/2 cup sour cream (125 mL)
1/4 cup Parmesan cheese (60 mL)

Preheat the oven to 350°F (180°C).

In large nonstick frying pan, brown ground beef.  In blender, blend tomatoes and tomato paste.  Add to ground beef along with salt, garlic and black pepper.

Cut cauliflower into florets.  In pot in boiling water, cook cauliflower until almost tender.  Place cauliflower in medium bowl and pour creamy sauce over the cauliflower; toss to coat.

In 9 x 13 inch (23 x 33 cm) casserole dish, layer cauliflower, meat sauce, 1/2 cup (125 mL) grated Cheddar cheese and repeat ending up with remaining Cheddar cheese sprinkled over the casserole.  Cover dish with foil, doming the foil a bit to prevent cheese from sticking to it, and bake 30 minutes.  Uncover and bake another 5 minutes.

Creamy Sauce:  In food processor, or blender, process cream cheese, sour cream and Parmesan cheese.

Yield:  9 servings
1 serving
477.0 calories
31.2 g protein
34.8 g fat
1.4 g fiber
8.8 g net carbs 


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Saturday, May 26, 2018

NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE











NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE

This was a very easy cheesecake to put together and if you love the combination of chocolate and peanut butter, you’re sure to love this.  In fact, if you use a dark chocolate like Lindt 70% or 85% and sweeten your cheesecake accordingly, the chocolate flavor will be even more pronounced.  The special topping is clearly peanut butter goodness over-the-top!

Crust:
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
2/3 cup butter (150 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/8 tsp vanilla extract (0.5 mL)
Filling:
24 oz regular cream cheese, softened (750 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup powdered erythritol (125 mL)
1 tsp vanilla extract (5 mL)
12/3 cups sugarless chocolate chips, melted, (400 mL)
  OR 10.3 oz (290 g) dark chocolate
Topping:
13/4 cups peanut butter (425 mL)
  (Skippy® Creamy Natural)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp coconut oil, melted (30 mL)
1/2 tsp vanilla extract (2 mL)

Crust:  In medium bowl, place Gluten-Free Bake Mix 2, page___.  In cereal bowl, melt butter.  Stir in liquid sweetener and vanilla extract.  Press mixture into 11 x 7-inch (28 x 18 cm) glass dish, using plastic wrap to help smooth the crust out.  Place in the freezer while making the filling.

Filling:  In food processor, or in bowl with mixer, process cream cheese.  Add liquid sweetener, powdered erythritol and vanilla extract; process.  In double boiler, melt chocolate chips, OR dark chocolate.  Add to cream cheese mixture; process.  Pour over crust.  Pour topping evenly over cheesecake.  Chill again until serving time.

Topping:  In microwaveable bowl, nuke peanut butter briefly until soft.  Stir in liquid sweetener, melted coconut oil (cooled) and vanilla extract. 

Yield:  25 servings
1 serving
334.6 calories
8.3 g protein
28.6 g fat
0 g fiber
5.6 g net carbs 

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Thursday, May 24, 2018

CHICKEN BROCCOLI CASSEROLE WITH CHEDDAR CRUMB TOPPING








CHICKEN BROCCOLI CASSEROLE WITH CHEDDAR CRUMB TOPPING

I have made several broccoli and chicken casseroles, however, this one is probably my new favorite.  So good!  The Crispy Cheese Breading is ever so good and can be used on many different casseroles.

6 cups chopped fresh broccoli (1.5 L)
4 cups chopped, cooked chicken (1 L)
Creamy Sauce:
8 oz regular cream chees (250 g)
1/2 cup whipping cream (250 mL)
2 tbsp water (30 mL)
1 tsp Montreal Chicken seasoning (5 mL)
1 tsp curry powder (5 mL)
1/2 tsp turmeric (2 mL)
1/2 tsp salt (2 mL)
Crispy Cheese Breading:
11/2 cups grated Cheddar cheese (375 mL)
1/2 cup Gluten-Free Bake Mix 2, OR  (125 mL)
  simply 1/3 cup almond flour and 3 tbsp coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large bowl, combine broccoli and chicken.  Pour creamy sauce over top and combine well.  Spread in 9 x 13-inch (23 x 33 cm) baking dish.  Bake 30 minutes, or until dish is bubbling and hot throughout. 

Creamy Sauce:  In food processor, process cream cheese, whipping cream, water, Montreal Chicken seasoning, curry powder, turmeric and salt.

Crispy Cheese Breading (this is a substantial topping):  In medium bowl, combine Cheddar cheese, Gluten-Free Bake Mix 2 (or alternative) and melted butter.  Sprinkle on cookie sheet and bake until turning golden brown in spots.  Remove browned bits (they will crisp as they cool) and continue to bake until ready.  Break up the pieces once cool and sprinkle over the baked casserole.

Helpful Hint:  If necessary, add another tablespoon butter to the Cheese Breading.  It should be moist but not too moist, or it will take much longer to bake.

Yield:  9 servings
1 serving
371.6 calories
29.1 g protein
25.7 g fat
1.5 g fiber
4.7 g net carbs 


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Monday, May 7, 2018

LOW-CARB OLD-FASHIONED CHICKEN CASSEROLE




OLD-FASHIONED CHICKEN CASSEROLE

Creamy sauce with plenty of Cheddar cheese and my crispy crumb topping.  You can add cooked mushrooms and onions to this casserole, if desired.  It’s easy to play with this one.  A rotisserie chicken is convenient for this recipe.

4 cups diced, cooked chicken (1 L)
1 1/2 cups grated Cheddar cheese (375 mL)
Creamy Sauce:
8 oz cream cheese (250 g)
1 cup heavy cream (250 mL)
4 tbsp water, OR chicken stock (60 mL)
2 tbsp olive oil (30 mL)
Liquid sweetener to equal 2 tsp (10 mL)
  sugar (to balance flavors), optional
2 tsp Montreal® Chicken Seasoning (10 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4 tsp salt, OR to taste (1 mL)
1/4 tsp white pepper (1 mL)
Crispy Crumb Topping:
1/2 cup grated Mozzarella cheese, (125 mL)
  OR Cheddar cheese
1/3 cup Gluten-Free Bake Mix 2 (75 mL)
  OR almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large bowl, place prepared chicken.

Creamy Sauce: In food processor or blender, process cream cheese, heavy cream, water, olive oil, liquid sweetener, Montreal® Chicken Seasoning, cornstarch, OR arrowroot powder, salt and black pepper until smooth, cornstarch, OR arrowroot powder,  salt and white pepper until smooth.  Combine chicken and sauce and spread in 9 x 13-inch (23 x 33 cm) casserole dish.  Top with grated Cheddar cheese.  Bake 35 minutes.  Sprinkle with Crispy Crumb Topping after baking.

Crispy Crumb Topping:  In small bowl, combine Mozzarella or Cheddar cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Sprinkle topping in pie dish and bake alongside the casserole.  Keep an eye on it.  It will usually take 25 minutes to bake.  It should be turning golden, but not too brown.  It will crisp up upon cooling.   

Yield:  8 servings
1 serving
486.7 calories
32.2 g protein
37.8 g fat
0 g fiber
3.6 g net carbs 

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Tuesday, May 1, 2018

SOUR CREAM GREEN BEAN CASSEROLE






SOUR CREAM GREEN BEAN CASSEROLE

This is probably one of my best green bean casseroles. Both my husband and I loved it.  Make sure you buy the long skinny kind of green beans without strings.  I am not fond of string beans as they require so much extra work to remove the strings.  I like the fact that this dish uses quite a bit of sour cream.  No need for any mushroom soup as a result.  We all need a good classic green bean casserole in our low-carb recipe aresenal.

3 tbsp butter (45 mL)
1 tbsp gluten-free oat flour (15 mL)
1 tbsp coconut flour (15 mL)
1/2 packet coffee sweetener (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
2 cups sour cream (500 mL)
2 lbs green beans, cooked (0.9 kg)
  (the skinny kind without strings)
1 cup grated Cheddar cheese (250 mL_
Crispy Topping:
1/2 cup grated Cheddar cheese, OR (125 mL)
  Mozzarella cheese
1/3 cup Gluten-Free Bake Mix 2, OR (75 mL)
  use almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large skillet, melt butter and stir in oat flour, coconut flour, sweetener, salt and pepper.  Whisk 1 minute, stirring constantly.  Add sour cream.  Stir together well.  Add cooked green beans and Cheddar cheese and toss to combine well.  Spread in 9 x 13-inch (23 x 33 cm) casserole dish.  Bake 30 minutes and the Crispy Topping alongside the casserole.  The Crispy Topping may be ready after 20 to 25 minutes; check!  It should be browned but not overly.  It will crisp up further as it cools.  When the casserole comes out of the oven, sprinkle with the Crispy Topping and serve.

Crispy Topping:  In small bowl, combine Cheddar, OR Mozzarella cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Sprinkle in pie dish.

Yield:  9 servings
1 serving
252.5 calories
8.6 g protein
20.4 g fat
2.2 g fiber
8.6 g net carbs

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Thursday, April 26, 2018

CHICKEN CANTALOUPE SALAD






CHICKEN CANTALOUPE SALAD

The cantaloupe takes the place of grapes in this salad.  The pieces of cantaloupe are just as juicy and it is a bonus that there is no skin. If your cantaloupe is not very sweet, then sweeten first before adding to the salad. My husband loved having this salad in the refrigerator as it helped him to lose weight.  He was doing Intermittent Fasting from 5 pm the day before and then at lunch he had this salad which ensured he stayed in ketosis until 4 or 5 pm when he had his supper.  It really helps satiate the appetite. 

5 cups chopped chicken (1.25 L)
2 cups chopped cantaloupe (500 mL)
4 hard-boiled eggs
4 medium-sized green onions, chopped
Paprika
Creamy Dijon Sauce:
1 cup mayonnaise (250 mL)
1/4 cup sour cream (60 mL)
11/2 tsp Dijon mustard (7 mL)
1 tsp parsley (5 mL)
1 tsp lemon juice (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)

In large bowl, combine chicken, cantaloupe, hard-boiled eggs and green onions.  Pour creamy Dijon Sauce over salad and toss gently.  Sprinkle the top of the salad with paprika.  Refrigerate until serving time.

Creamy Dijon Sauce:  In medium bowl, combine mayonnaise, sour cream, Dijon mustard, parsley, lemon juice, salt and black pepper.  Stir to combine well.

Helpful Hint:  If your cantaloupe does not taste sweet, sweeten with a few drops of no-carb liquid sweetener, before adding to the salad.

Yield:  6 to 8 servings
6 servings
1 serving
539.1 calories
40.1g protein
38.4 g fat
0.5 g fiber
5.9 g net carbs

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