Saturday, April 23, 2011

Low Carb Blondies

Yummy, gooey-goodness! I am in love with these, and am thinking I need to put them under lock and key.

I found this recipe on one of the low carb forums, and tweaked it just a bit, but it's my first recipe to make using the Poly-D. I have to say, I think I am going to like using it for cookies at least! :)

Low Carb Blondies
1 1/3 cups Carbquik
1 cup polydextrose
1/2 cup butter, softened
1 1/2 cups granular Splenda or equivalent liquid
1 1/2 teaspoons blackstrap molasses
1 1/2 teaspoons vanilla
2 eggs
2 ounces pecans, chopped, 1/2 cup 
1/2 cup sugar-free chocolate chips

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, blend the Carbquik and polydextrose; set aside. 
  3. In a medium bowl, beat the butter, sweetener, molasses and vanilla until creamy. Add the eggs and beat well. 
  4. Add the dry ingredients and blend on low speed just until blended. Stir in the pecans and chocolate chips. 
  5. Spread in a greased 9x13" pan and bake at 350 degrees F. for 20-25 minutes or until golden brown all over, checking after the minimum time. (mine took closer to 30 minutes) 
  6. Cool in the pan on a rack at least 30 minutes before cutting.  (Really, be patient and wait, they are too soft to get of the pan in one piece otherwise... trust me!)

Makes 18 servings
Can be frozen

Products used in this recipe: 
(use the search box of the left to search for these products and purchase them!)
Nevada Manna Sugar Free Chocolate Chips
Splenda, grandular

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Thursday, April 14, 2011

Pork Chops Alfredo

Tried this recipe last night, and we really, really enjoyed it!

Pork Chops Alfredo

2 pork chops
1 tablespoon butter
Garlic powder
Salt and pepper
1 16-oz jar Parmesan alfredo sauce
½ cup shredded Parmesan cheese


  1. Sprinkle the chops on both sides with salt and pepper and garlic powder.
  2. Melt butter and brown chops on both sides. Arrange chops in a baking dish.
  3. Pour the alfredo sauce into the skillet and stir around to loosen any browned bits. Add parmesan cheese to sauce. Pour half sauce  over chops. 
  4. Cover and bake at 300 degrees for 1 hour. Let rest for 10 minutes before serving.
Serve with low carb pasta, use the left over Alfredo sauce over the pasta.

We really enjoyed this recipe, sorry, no pictures! 

Tuesday, March 29, 2011

Chicken Enchilada Sauce for Pasta

Enchilada Sauce and Pasta in the same meal?? What? No way! I was sitting here trying to plan dinner, but craving enchiladas, which is not the easiest meal to make low carb...and then it dawned on me... I have enchilada sauce, and I have low carb pasta! I bet I can make something out of that! Then I did a few searches online for enchilada pasta dishes, saw that I am not the only one out there with "interesting" tastes!

So, with ingredients I had on hand, here's what I came up with....

Chicken Enchilada Sauce (for Pasta)


  • 1 Tbsp Olive Oil
  • 1 Shallot (Onion would work, I only had shallots on hand)
  • 1 tsp minced Garlic
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 2 Tbsp Garli Garni
  • 1 19 ounce can of Enchilada Sauce 
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 Tbsp lemon juice
  • 1 Tbsp Splenda (our sauce needed it, because the enchilada sauce was soooo bitter)
  • 2 lbs of Shredded cooked chicken (I used Pollo Asado from Costco)
  • 1 Cup Shredded Cheese
  1. Dice the shallot (onion).
  2. Heat the oil in a medium sauce pan over medium heat, add onions and garlic- cook until the shallots are translucent and the garlic is very fragrant. Mix in the oregano, cumin, and garli garni. 
  3. Add enchilada sauce, heavy cream, lemon juice, and splenda (if you need it), stir to mix.
  4. Bring to a boil, reduce heat and simmer for 8-10 minutes.
  5. Add chicken, and bring back to a boil, and then simmer for another 6-8 minutes.
  6. Add shredded cheese, be sure not to boil it after you add the cheese. 
  7. Serve over pasta with lettuce, tomato and avocado.
By my calculations this will serve 5-6 people. It has 54 net carbs total, that makes about 9-10 carbs per serving. 

Not as yummy looking as it tasted, trust me.... :)

Sunday, March 20, 2011

Italian Pork Tenderloin

I bought one of these double packs of pork tenderloins, you know the ones that you get at Sams Club and then think-- how will we ever eat it all?! But the freezer is my friend, and today I used up the rest of the pork tenderloin in a yummy "Italian" dish that all began when I read this recipe. But, since I didn't have some of the ingredients and wanted to add others-- this is what I came up with:

It's hard to photograph food... but trust me, it tasted great!

Italian Pork Tenderloin


  • 2 Tbs Olive Oil
  • 1/4 Cup chopped Bacon, pre-cooked 
  • 1 clove minced garlic
  • 1/2 tsp dried Sage
  • 2 tsp dried Italian seasoning (herbs)
  • 1 Tbs Sun Dried tomato paste
  • 1 Roma tomato, diced
  • 2 Tbs. Shallots, chopped
  • 1 1/2 lbs pork tenderloins, cut into 1/2" strips
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1/2 C. heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper


  1. Heat the oil over medium-high heat, saute bacon, sage, herbs, tomatoes, tomato paste and shallots, until the shallots are tender.
  2. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
  3. Remove the pork strips from the skillet. 
  4. Stir the broth, wine,  and heavy cream into the skillet, and season with salt and pepper. 
  5. Bring to a boil and reduce by about 1/3.
  6. Add the pork back to the sauce.
  7. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 160 degrees F and sauce is thickened.

I served this with a green salad and over low carb linguine, it was very good!

nutrition for the recipe alone:
Calories 473.3   Total Fat 25.6 g       Saturated Fat 10.6 g       Polyunsaturated Fat 1.5 g       Monounsaturated Fat 7.5 g   Cholesterol 175.8 mg   Sodium 300.0 mg   Potassium 840.4 mg   Total Carbohydrate 3.7 g       Dietary Fiber 4.5 g       Sugars 0.8 g   Protein 51.4 

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Tuesday, March 15, 2011

Ricotta, Mozzarella and Asparagus Stuffed Chicken

Dinner tonight was an interesting experiment in using ingredients that were readily available in my refrigerator, pantry and freezer. I got my idea for this recipe here.

Ricotta, Mozzarella and Asparagus Stuffed Chicken
  • 2 chicken breasts
  • 1/4 cup ricotta cheese, divided
  • 1/4 cup mozzarella cheese, divided
  • 2-4 Tbs Garli Garni (use garlic powder, Italian herbs, and pinch of red pepper flakes if you don't have it) we like our food fairly spicy, so you have to add this to taste
  • 8 spears of Asparagus, washed, trimmed
  • 1/2 C. Red Wine
  • Salt and pepper to taste
  1. Preheat the oven to 375 degrees F.
  2. Flatten the chicken breasts to about 1/4" thick
  3. Rub chicken with garli garni (spices), and salt and pepper
  4. Place half of the ricotta and mozzarella  cheese on each breast (keep it in the middle)
  5. Place 4 Asparagus spears on each breast
  6. Fold the chicken breast over the filling, secure with toothpick(s).
  7. Place chicken in baking pan, seam side down.
  8. Pour the red wine over the chicken
  9. Bake for about 25- 30 minutes or until the chicken is cooked through (juices run clear, or instant read thermometer reads 165 degrees F).
 Served with a big salad. Yum. 

Total Carbohydrate 5.2 g       Dietary Fiber 1.3 g = 3.9 g net carbs 
Calories: 191.8   Total Fat 7.7 g       Saturated Fat 4.5 g       Polyunsaturated Fat 0.4 g       Monounsaturated Fat 2.1 g   Cholesterol 47.3 mg   Sodium 140.9 mg   Potassium 374.3 mg

Chocolate Peanut Butter Layer Pie

Is there a more perfect way to celebrate Pi day (3.14) then to eat pie? :) I think not!! But doing so and remaining true to the low carb way of eating can be challenging. I had some definite ups and downs working through this recipe. But I think I got it... :) I may have to do some more tweaking, and if I do-- I will come back and make some updates. I found the ideas for this pie here and here.

I am not a cake decorator... so don't judge! lol :)

Chocolate Peanut Butter Layer pie

-For Crust:
  • 1 1/4 Cup of Almond Flour/Meal
  • 1/4 Cup of Coconut Oil
  • 1/4 tsp. salt 
  • 5 Tbs of Icy Water
For Chocolate Layer:
  • 2 Tbs Butter
  • 1 ounce unsweetened chocolate
  • 1 tsp. Vanilla
  • 2 Tbs. Cream
  • 1/2 Cup of Splenda
For Peanut Butter Layer:
  • 4 Tbs Cream Cheese, softened- room temperature
  • 5 Tbs Peanut Butter (I used creamy All Natural Skippy)
  • 1/3 C Splenda
  • 1 Cup Heavy Cream
  • 1 Tbs Splenda
  • 1 tsp. vanilla
  • 1/4 tsp. unflavored gelatin
1. Crust: Mix Almond flour, salt and coconut oil by cutting in the oil, then add 1 Tbs at a time of icey water, mixing as you go. It will be crumbly but will have the ability to hold together. Next, press the dough into a greased pie plate, spread over the bottom well, and then bake at 450 degrees F for about 15 minutes, or until golden brown. 
Before I added the water

while the crust cooled... I will explain below why the edges were so dark...
  • Allow pie crust to cool and then put it in the freezer, and allow to freeze before you make your next layer.(I only waited about 15 minutes)

    2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 minutes (stop about every 30 seconds to stir). Mix in cream and vanilla. Stir well. Mix in splenda. Pour over frozen pie crust and put back in freezer.
    With the the chocolate layer spread on the crust... just barely enough!

    3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with hand mixer. Spread over frozen pie. Put back into the freezer.

    With the peanut butter layer spread on top...

    4. Whip cream with vanilla, gelatin and splenda until stiff peaks will form. Spread over pie and refrigerate.
     There are about 53 net carbs in this pie, that makes 6.625 per slice (assuming 8 servings)

    A "profile" picture... look at the yummy layers! (my crust was about 2x's too thick (explained below)...

    So, this pie was a lot of work, but it was worth it! Even my carb-loving friends gave it their stamp of approval! :) 
    Things I learned along the way: 
    - if it doesn't work the first time, try, try again (see pics below)
    - unflavored gelatin can be mixed into your whipped cream (no noticeable taste that I could tell), and it will prevent the whipped cream from "deflating" or "weeping". I actually used about another 1/2 tsp in the little bit of topping I saved to pipe the words with.... and it held up very nicely!
    - you could definitely make the crust using butter
    - ALWAYS read the reviews/comments before you try a new recipe!!!! :) (as evidenced by by experience noted below!)

    My trials with making this crust:
    The original recipe called for 1 1/4 cup of almond meal/flour and 2/3 cups coconut oil. I thought... hmmm, that seems like a lot, but I went for it. And it looked fine, I even patted it up the sides of the pie pan to make a "true" pie crust. Then about 5 minutes into the baking I took the following picture, and realized there might just be a problem:

    See the problem? Startin' to "melt"
    Apparently the amount of oil was too high, but I gave it another 5 minutes (just in case) and here was the result:

    Kind of bubbly and soupy looking... :(

    Check out this perspective... it was nearly bubblin' over... 

    So, I mixed in more almond flour (about a cups worth) and was happier with the drier consistanacy and put it back in for another 15 minutes (thus the super dark edges-- but not burned, I do not burn things - I BROWN them!! LOL). Next time I am definitely going to cut back the oil to 1/4 cup (thinking that's about right since my crust was still a bit "soft" once it had come back to room temperature).

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