Pumpkin Pie (low carb)

Pumpkin Pie

For crust

• 1 cup of chopped pecans
• 4 Tablespoons splenda or preferred sugar substitute
• 3 Tablespoons melted butter

Spray pie pan with Pam. Mix together above ingredients and sprinkle in the bottom of the pie plate.

Pie Filling

• 1/2 cup splenda or preferred sugar substitute
• 2 1/2 teaspoon pumpkin pie spice
• 2 cups pureed pumpkin (do not use pumpkin pie filling)
• 2 large eggs
• 1 cup heavy cream
• 1 Tablespoon DaVinci Gourmet Sugar-Free Flavored Syrups French Vanilla

Preheat oven to 375 degrees and put a pan of water into the oven to give it humidity. Mix together the Splenda, pumpkin pie spice. Add pumpkin, and mix thoroughly. Now mix in the eggs, cream and Davinci Sugar Free French Vanilla Syrup.

Pour the blend into the pie shell. Bake for about 45 minutes or until toothpick comes out clean. Keep checking it the last five minutes.

Blender Coconut Pie

Blender Coconut Pie (low carb)

4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½  teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda, or my favorite, Swerve

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up.

Optional, top with whipped cream prior to serving.

Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.

Pizza Pot Roast

Pizza Pot Roast

• 3 pound pot roast
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon dried minced onion
• 1 can condensed cheddar cheese soup
• 1 16-ounce can tomato sauce
• 1 8-ounce can mushrooms, undrained
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

Place roast in a METAL (not glass!) pan and season with salt and pepper. Bake at 450 degrees til browned. Drain off drippings and combine remaining ingredients. Pour mixture over roast and seal tightly with foil or a lid on pan. Return to oven at 325 degrees and bake for 2 1/2 hours.

From: https://grace2882.wordpress.com/2010/10/29/pizza-potroast/

Ham, Avocado, Egg Salad

• 4 hard boiled eggs
• 8 cherry tomatoes
• 1/2 cup diced ham
• 1 avocado, chopped
• 3/4 cup mayo
• 1/4 tsp. celery salt
• ground pepper to taste
• lettuce leaves

Mix all ingredients in a bowl and fill lettuce leaves.

Grilled Tex-Mex Chicken

Ingredients
• 4 chicken breasts (boneless, 6oz each)
• 1 cup of Salsa
• 1/3 cup of low-fat cheddar
• 1 tbsp of olive oil
• 1 teaspoon of garlic
• 1 teaspoon of Chili Powder
• 1 teaspoon of Basil
• 1 teaspoon of Oregano
• 1 diced Green Bell Pepper
• 1 diced Red Bell Pepper
• 1 teaspoon of Lime juice
• Salt and Pepper

Directions
Grilled Tex-Mex Nutrition Facts
1. In a bowl, mix the salsa, olive oil, garlic, chili powder, basil, oregano, lime juice
2. Cut up chicken. Place the chicken and diced peppers in the mixture, cover and marinate in the refrigerator 8 hours or overnight
3. Place chicken mixture in aluminum foil, create pocket, add some of the marinade to keep moist and cook for approximately 30 minutes at 350 degrees F.
4. Sprinkle with cheddar cheese before serving

Stuffed Mushrooms

Ingredients:
12 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. 

Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Skinnygirl Scones (egg free)

Ingredients:

- 2 cups oat flour
– 1/4 cup plus 3 tbsp. raw sugar
– 1 tsp. baking powder
– 1/2 tsp. salt
– 4 tbsp. vegetable shortening
– 1 mashed banana
– 1/2 cup soy or almond milk (sub. regular milk)
– 1 1/2 tsps vanilla extract
– Blueberries (optional for moist scones)

Directions:

Mix in bowl. Roll out to 1-inch thickness; cut with biscuit cutter. Sprinkle lightly with raw sugar, and bake at 350 degrees for 30 minutes, turning pan halfway through cook time.

From: http://www.bethenny.com/food/better-for-you-scones/?utm_source=facebook&utm_medium=fbbf&utm_campaign=fbbf+better+for+you+scones

Coney Dog Casserole

Ingredients

1 package good hot dogs (Hebrew National)
1 can (no bean) Hormel Chili
1/2 med Onion diced
8oz mild Cheddar Cheese

Directions

Cut Hot Dogs into coins and place in bottom of a 9X9 square pan (or pie plate works as well)

Top with the Chili, then chopped Onion. Top with shredded Cheese. 

Bake for 25 mins in a preheated 350 degree oven.