Crockpot Orange Chicken

Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Mexican Chicken Soup

Super fast and delicious spicy Mexican soup.

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs boneless, skinless, chicken breasts, cut in strips
• 2 cups mild salsa
• 5 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 jalapeno, diced

Directions

1. Heat oil in a large sauce pan over medium heat. Add onion and jalapeno; cook, stirring often until they are tender, about 5 minutes. Stir in garlic; cook 30 seconds more.
2. Add broth (low sodium if possible), increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes.
3. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
4. Note: servings are approximately 2 1/2 cups. Jalapeno can be left out if soup is too spicy.

LOW CARB CAULIFLOWER PEPPER JACK SOUP

LOW CARB CAULIFLOWER PEPPER JACK SOUP

Serves 8

This is a filling soup that will spice up a brisk afternoon. Pepper jack adds heat and flavor, which contrasts delectably with the tender cauliflower. This recipe keeps the cauliflower chunky, but you can puree it before Step 3 for a creamy smooth soup.

Ingredients: 2 tablespoons olive oil
1 cup finely chopped onion
4 cups cauliflower florets, cut into bite-sized pieces
2 cups chicken or vegetable broth
1 cup whipping cream
2 cups water
2 tablespoons butter
1 tablespoon all-purpose flour
8 ounces shredded pepper jack cheese
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste

Directions: 1. Heat olive oil in a stockpot over medium-high heat. Add onion and cook, stirring, for 5 minutes. Add cauliflower and broth, lower heat to medium, and cover pot. Cook for 5 to 10 minutes or until cauliflower is tender.

2. Whisk together cream and water in a medium-sized bowl and set aside. In a large saucepan over medium heat, melt butter and gradually stir in flour mixture. Gradually add cream and water to the flour mixture, stirring constantly. Continue to cook, stirring, until thickened.

3. Reduce heat to medium-low and add cheese, herbs and spices. Cook, stirring, until cheese is melted. Pour cheese mixture into stockpot with cauliflower. Reduce heat to low and simmer for 20 minutes. Be sure to not boil. Serve hot.

Almond Pancakes

What you will need:

• 1 and 1/2 cups of almond meal
• 2 eggs
• 1/4 cup of water
• 2 tbs of cooking oil. I use walnut oil
• 1 tsp of stevia or sweetener
• 1 tsp of cinnamon (optional but I think it makes them taste delicious)

* you could also add a dash of vanilla for a little extra sweetness.

Directions:

1. Mix all the ingredients together.
2. Measure out 1/4 cup of batter and pour onto a a hot pan will a little butter or oil. Cook them as you would normally cook pancakes.
3. Flip them when you see a few bubbles on the top and the underside is light brown.

Michael's Mexican Fudge

a dozen eggs
lb shredded cheddar cheese
jar salsa

Mix together with half of cheese.  Top with rest of cheese.  Bake for 30 minutes or until top of casserole is browned.  Let stand 5 minutes before serving.

Serve with chips.

Mashed Butternut Squash with Brown Sugar

Ingredients:

• 1 medium butternut squash (about 1lb/500g), washed, cut in half, with seeds and stringy parts removed
• 1 tbsp (15 mL) brown sugar
• 1/8 tsp (0.5 mL) ground nutmeg
• 1/8 tsp (0.5 mL) ground cinnamon
• 1/4 tsp (1 mL ) grated orange peel (orange part only, with no white pith)

Directions:

Preheat oven to 400°F (200 C)
In a shallow baking dish, place squash halves cut-side down. Cover with foil and bake 30 to 45 minutes, or until flesh is tender when pierced with a fork.
Remove from oven, peel, and cut into cubes.
In a large bowl, combine cubed squash, brown sugar, nutmeg, cinnamon, and orange peel. Mash together or, using an electric mixer, beat on medium speed until fluffy.

Calories: 71 Fat: 0.2 g

Pound Cake

Pound Cake
½ lb. butter, room temperature
2 c. sugar
4 eggs, room temperature
1 tsp. vanilla
2 2/3 c. flour
2 tsp. baking powder
1 c. milk

Mix butter and sugar. Add eggs and vanilla. Mix flour and baking powder. Add to wet mixture. Add milk and mix well. Pour in well buttered round tube pan. Bake at 400 degrees for one hour.

Recipe by Elena Dubas

Pumpkin Cheesecake

Crust:
1 cup graham cracker crumbs
1/2 tsp. cinnamon
1/4 cup melted butter
1 TBSP sugar

Filling:
2 8oz packages cream cheese
1/3 cup sugar
1 can pumpkin puree
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
1/4 tsp salt

Preheat over to 250F. Combine graham cracker crumbs, cinnamon, butter and sugar and press onto bottom and halfway up sides of an 8" springform pan. Bake for 5 min. Beat cream cheese in a large mixing bowl until fluffy. Gradually add sugar, the pumpkin, the vanilla and the spices. Add the eggs, one at a time, beating well after adding each one. Add the salt, beating until creamy, then pour the mixture evenly into the prepare crust. Bake for 50-60 min, until top is browned but cheesecake is slightly jiggly. Transfer cheesecake to a wire rack and cool 10 min. Run a sharp knife around the edges of the pan sides to loosen cheesecake. Cool completely, cover and refrigerate overnight.

FLAX SEED SPICE CAKE WITH CREAM CHEESE FROSTING

This recipe makes 6 individual cakes.

Ingredients for the cake:

84g (3 oz. or 3/4 cup) finely ground flax seed
3/4 tsp. double acting baking powder
3 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/8 tsp. sea salt
3 eggs
1 Tbs. olive oil
27 drops Stevia sweetener
3 Tbs. water

Directions for the cake:

1. Preheat oven to 350 degrees fahrenheit.

2. Spray a muffin top pan (6 muffin size) with cooking spray.

3. Mix dry ingredients in a small bowl.

4. In a medium bowl, beat together eggs, oil, Stevia and water.

5. Add dry ingredients to eggs, and mix well.

6. Equally fill the muffin pan, and let rest for 2 minutes before baking.

7. Bake for 15 minutes. Remove from oven and let cool in the pan.

Ingredients for the frosting:

3 oz. cream cheese, room temperature
1/4 tsp. vanilla extract
18 drops Stevia sweetener
3 Tbs. IsoPure Zero Carb Protein Powder, Creamy Vanilla Flavor

Directions for the frosting:

1. In a shallow bowl or plate, use a fork to cream together the cream cheese, vanilla extract and Stevia.

2. Add protein powder and mix well.

Putting it all together:

When the cakes have cooled to room temperature, spread the frosting over the tops. Refrigerate leftovers.

Nutritional information per individual cake:

205.4 calories
15.8 g fat
9.4g protein
6.5g total carbs
4.6g dietary fiber
1.9g net carbs

http://lowcarbbetterhealth.blogspot.com/2011/01/flax-seed-spice-cake-with-cream-cheese.html

Candy Bar Chocolate Chip Cookie Sandwiches

Candy Bar Chocolate Chip Cookie Sandwiches

2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips

Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 24 LARGE Cookies