here to make stuffing. You can use this with any recipe that uses fresh bread. Delicious and perfect for holidays.
Wednesday, November 30, 2016
Tuesday, November 29, 2016
Monday, November 28, 2016
This is one of my kids favorite meals and one of those foods that was easy to convert to low carb.
Thursday, November 24, 2016
I tried these low carb pumpkins, except I left out the cranberries and walnuts and made them in a muffin tin. They were pretty good and I'll probably make them again. I think next time I will reduce the Splenda since I thought they were a little too sweet.
Wednesday, November 23, 2016
I used this recipe to make simple syrup. Many alcohols are low carb so you can still make many mixed drinks by using this simple syrup. Mojito? yes please! FYI- if using tonic water be sure to buy diet tonic. Who knew. Read ALL labels.
Tuesday, November 22, 2016
We found new low carb noodles. These are available on Amazon. I have found that I like these best in noodle salads like my Vietnamese Noodle Salad, and the Miracle noodles in things like soup. These ones stay crunchy and do not soften like the Miracle noodles will.
Monday, November 21, 2016
Friday, November 18, 2016
I had never bought, or even tried Chicharones before Lan got diabetes. Now they are always in the house. Lan will munch on them as a late night snack. They go well with dip, salsa, and guacamole. We have even used them to make nachos. Anything that would go well with bacon, goes with these as chips.
Thursday, November 17, 2016
These are super yummy. Something that we ate before diabetes and have adapted so we can continue eating them.
low carb tortilla (such as Mission Carb Count Whole Wheat or Sanoma Carb Counting from Trader Joes)
thinly sliced red onion
homemade Tzatziki sauce
(I don't measure when I make this so adjust to your liking, this is a guess on the proportions)
1 c Greek yogurt
1 small Persian cucumber shredded and moisture squeezed out
1 Tbs lemon
1 clove garlic finely chopped
2 Tbs mint finely chopped
salt and pepper to taste
Wednesday, November 16, 2016
This is super yummy. I put a low carb tortilla in a cast iron skillet that has a little oil in it on low. Then put sauce ( our fav is pesto) and toppings. let it go for several minutes. everything warms up and the tortilla gets crispy. The tortilla becomes a cracker crust and can hold up to tons of toppings. This is a great way to use up leftovers. Inspired by our favorite pizza place we throw broccoli, sausage, chicken, cooked diced turnips (they do potatos), blue cheese, bacon.
Trader Joes now carries Low Carb Tortillas!!! I get like 90% of my groceries from Trader Joes so for me this is HUGE! They are tasty. They have a handmade taste and feel. They are not as fluffy as the Mission low carb whole wheat ones and they do fall apart more easily, but we will for sure be buying these again.
1 jar low carb pasta sauce (Trader Joes has two different sauces that are only 5 carbs)
2 c shredded mozzarella
16 oz ricotta
1 tsp. Italian seasoning
Opt: spinach, cooked ground turkey, or anything else you enjoy in regular lasagna
1) peel and cut eggplant into quarter inch slices. It will shrink down as you roast it. Lightly coat in olive oil and sprinkle with salt and pepper. Roast in oven for about 5-10 min each side. I set my oven at 350.
2) mix ricotta, egg, 2 T. Parmesan, and Italian seasoning
2). In a 9x13 casserole dish start layering. I do sauce on the bottom so the eggplant doesn't stick. Then eggplant, ricotta mixture, sauce, mozzarella, Parmesan, any optional extras, eggplant, sauce, mozzarella, Parmesan.
3) Cover with foil and bake at 350 for 40 min. Uncover and bake another 10 min.
I don't miss the noodles at all with this one. I like to serve it with either a side salad or broccoli. leftovers freeze and reheat well. This also works as a freezer meal.