Friday, July 6, 2012

5 Low Carb Recipes & 2 (Non Low Carb) Desserts

I don't know how this keeps happening but I keep getting behind in posting my recipes! So here I am, finally getting around to it because it is just way too hot to get up and do anything else!

The first recipe I would like to share is from Kelly, who has supplied us with numerous low carb recipes when we started out on our diet. These Pancakes (Low Carb) were absolutely delicious! And easy. :) They are great with fruit and whipped topping but I love them just with butter. (Recipe below.)


The next recipe is Dijon Ranch Chicken Salad (Low Carb) from a low carb cookbook. It was super easy to make and very tasty! We had it over salad and it was a great summer meal. (Recipe below.)


Todd helped to make these Asian Meatballs (Low Carb)! I hate to be redundant but they really were very easy to make. ... I mean, Todd did help! They are the same meatball recipe as my Sweet and Sour Meatballs except we substituted Dixie Diner Bread Crumbs for regular bread crumbs. The sauce is from Lowcarbfriends.com. I love meatballs that bake in the oven... no continually flipping and falling apart in a pan! I kept them warm in a slow cooker until we were ready to eat! (Recipe below.)


Next recipe up is Chicken and Cheddar Roll Ups (Low Carb) from The Everyday Low Carb Slow Cooker Cookbook. These were soooo yummy! They are the perfect dinner if you love cheese and cream sauces. Plus, this one is a slow cooker meal! It paired great with some steamed broccoli with butter, parmesan and lemon and pepper seasoning salt. (Recipe below.)


These Chicken Caesar Sandwiches (Low Carb) were also done in a slow cooker! We ate the chicken on rolls from here but it would also be delicious on a salad or if you are not doing low carb, rice. We paired the sandwiches with our Sweet and Sour Green Beans. To make it a low carb side, I substituted the brown sugar for splenda brown sugar. This photo doesn't look to appetizing but I promise it was pretty amazing! (Recipe below.)


Now for some desserts! Unfortunately, both desserts I have to share today are not low carb. First off, we have Red Velvet Brownies with Cream Cheese Frosting (from the Cake Doctor) in celebration of July 4th. I did taste them and they were pretty darn yummy! Hmmm... I'm thinking they would be a great dessert for the holidays as well... (Recipe below.)


The second (and last) dessert I have to share are Cookies 'n Cream Ice Cream Cupcakes! They are a twist on my Carvel Ice Cream Cake and I was so sad that I couldn't eat one. They were such a fun dessert and I am pretty sure the concept blew some of our friends' minds! (Recipe below.)


Pancakes (Low Carb)

by Lindsey
Keywords: fry breakfast low-carb

Ingredients (serves 2)
  • 1 c almond flour
  • 2 large eggs
  • 1/4 c water
  • 2 tbs vegetable oil
  • 1/4 tsp salt
  • 1 tbs splenda
Instructions
Whisk all ingredients together until everything is combined.
Drop a few tablespoons on a hot griddle that has been buttered for mini pancakes. For normal or larger ones, use a ladle.
Flip after 2-3 minutes or until golden brown.
Remove from the griddle when both sides are golden brown.
Serve with sugar free syrup or fruit and whipped topping. Just plain butter is delicious too!
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Dijon Ranch Chicken Salad (Low Carb)

by Lindsey
Keywords: salad sandwich low-carb celery chicken ranch dijon

Ingredients
  • 3 large roasted skinless, boneless chicken breasts
  • 2 large stalks celery
  • 3 tbs dijon
  • 2 tbs mayo
  • 6 tbs bottled ranch dressing
  • 1/2 tsp pepper
  • 2 tbs dehydrated onion
Instructions
Shred the chicken into a medium bowl.
In another bowl, whisk all the remaining ingredients together until well combined.
Pour over the chicken and stir until the chicken is evenly coated.
Serve on salad or a sandwich.
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Asian Meatballs (Low Carb)

by Lindsey
Keywords: bake slow-cooker appetizer entree sandwich low-carb ground meat soy sauce sesame oil

Ingredients
  • Meatballs from here
  • 1/2 c soy sauce
  • 1 c water
  • 1/2 c splenda
  • 1/2 tsp pepper
  • 1 tbs minced garlic
  • 2 tbs sesame oil
  • 4 chopped scallions
Instructions
Make meatballs according to directions found here.
Whisk all remaining ingredients together.
Place sauce and meatballs in a slow cooker on warm or low until ready to serve.
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Chicken and Cheddar Roll Ups (Low Carb)

by Lindsey
Keywords: slow-cooker entree low-carb chicken cheddar onion

Ingredients
  • 4 large chicken breasts or 8 chicken cutlets
  • 8 slices cheddar
  • 1/2 c organic chicken broth/stock
  • 1 pkg dry onion soup/dip mix
  • 1/2 tsp pepper
  • 1/4 tsp ground red pepper
  • 1/4 c cream
Instructions
If not using cutlets, cut each breast in half horizontally, almost like a butterfly cut.
Dry the chicken pieces out and pound with a meat mallet to get nice and thin, about 1/2 inch thick.
Place one slice of cheddar on each chicken piece and roll into a tight log.
Place the seam end down in the slow cooker.
Whisk the remaining ingredients, except the cream, together in a small bowl.
Pour the mixture over the chicken.
Cook on high for 2 hours or low for 4 hours.
Remove the chicken to a plate to rest.
Whisk the cream in the remaining juices in the slow cooker.
Cover the slow cooker and cook for 15 minutes on high.
Place the chicken back in and turn the temperature to warm until ready to serve.
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Chicken Caesar Sandwiches

by Lindsey
Keywords: slow-cooker salad sandwich low-carb chicken parmesan

Ingredients
  • 2 large boneless, skinless chicken breasts
  • 1/2 c caesar dressing
  • 1/2 c shredded parmesan
  • 2 tsp dried parsley
  • 1/2 tsp pepper
  • 1-2 c water
Instructions
Place chicken in a slow cooker and cover with water.
Cook on low for 4-6 hours or high for 2-3 hours.
Remove the chicken and let rest on a cutting board.
Drain all water from the slow cooker.
In the slow cooker, whisk together remaining ingredients.
Shred the chicken into bite size pieces and add back to the slow cooker.
Stir to combine.
Cover and cook on high for 30 minutes or until heated through.
Serve over a salad or on a sandwich with romaine.
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Red Velvet Brownies with Cream Cheese Frosting

by Lindsey
Keywords: bake dessert cocoa

Ingredients (serves 9)
    Brownie Ingredients:
    • 3 tbs unsweetened cocoa powder
    • 2 tbs liquid red food coloring
    • 2 tsp vanilla, divided
    • 1 stick softened butter
    • 1 1/2 c sugar
    • 2 large eggs
    • 1 1/2 c flour
    • 1/4 tsp salt
    Frosting Ingredients:
    • 4 oz softened cream cheese
    • 1/2 stick softened butter
    • 2 c powdered sugar
    • 1 tsp vanilla
    Instructions
    Preheat the oven to 350* and spray an 8x8 or 9x9 pan with nonstick spray.
    In a small bowl, combine the cocoa powder, food coloring and 1 tsp vanilla.
    In a medium bowl, beat the butter and sugar until fluffy.
    Add the eggs one at a time, beating the mixture in between.
    Mix in the remaining vanilla.
    Add the cocoa mixture and combine until the batter is an even red color.
    In another bowl, whisk the flour and salt together until well combined.
    Slowly add the flour to the wet batter and mix until just combined.
    Pour into the greased pan and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
    Let the brownies cool completely on a wire rack before removing from the pan.
    While the brownies are cooling, prepare the frosting by beating the butter and cream cheese until fluffy.
    Add the vanilla and mix in.
    Slowly add the powered sugar and beat until you have a nice, smooth frosting.
    When the brownies have completely cooled, remove from the pan and cut into 9 squares.
    Frost each square liberally.
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    Cookies 'n Cream Ice Cream Cupcakes

    by Lindsey
    Keywords: dessert ice cream oreos

    Ingredients
    • Crushed oreos
    • Oreo or Cookies 'n Cream ice cream
    • Whipped cream or cool whip in a frosting bag
    • Melted butter
    Instructions
    Place cupcake liners in a cupcake pan.
    In a bowl, combine crushed Oreos with the melted butter. Use 1 tbs crushed Oreos per cupcake with enough butter to form a thick paste.
    Press the Oreo mixture on the bottom of the cupcake liners and freeze until firm.
    Take the ice cream out to soften for about 10 minutes.
    Scoop approximately 1/4 c into each cupcake liner, smoothing out the top and any cracks/spaces.
    Freeze until firm.
    Right before serving, squeeze whipped cream on the top like a pile of frosting.
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    1 comment:

    1. How many carbs does each recipe have per serving

      ReplyDelete

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