Peanut Buster Parfait Pops (sugar free )

 

2 cups plain Greek yogurt 
2/3 cup peanutbutter (or any nut butter you prefer)
2 & 1/2 scoops PB powder
2-3 tbls stevia leaf maple syrup

Mix all ingredients together.
Place scoops of mixture on silicone mat in circles. Place sticks in middle of mixture to turn them into pops.
Place them in the freezer for 2 to 3 hours till frozen.

1 cup sugar free chocolate chips
1 tbls coconut oil
1/4 cup peanuts (to match your nut butter)

Melt chocolate chips and oil in microwave in 20 sec intervals mixing well.
When chocolate is melted brush chocolate on top and bottom of yogurt pops.
Then top with with nuts.

Chia breakfast pudding

 

1 cups 2% Fairlife

1/2 cup heavy whipping cream 

3 tablespoon chia seeds

Pinch pink Himalayan salt

3 teaspoon Saigon cinnamon 

1-2 tablespoon (depends on how sweet you like things I used 1)powdered sweetener (I use Swerve)

1 teaspoon vanilla 

2-3 tablespoon pb powder (depending on how peanut buttery you like the taste to be or added protein you want I used 3).

Start with your liquid ingredients milk, cream, vanilla, and stir those together in a mixing bowl. 

Then add all your dry ingredients salt, cinnamon, sugar, pb powder, mixing throughly.

Cover and place in the fridge for at least 3 hours.

Scoop out 1/2 of the portion for breakfast or even dessert. Oh that would be fun to have this for dessert.

Top with mix berries, nuts, coconut flakes, or grain free granola. The topping or combinations of topping are endless. Have fun with it, make it yours. Then enjoy. It made enough for 2 breakfast. 

Chocolate Peanut Clusters (low carb)

2 lbs extra fancy extra crunchy peanuts 

1 bag of  Lilys extra dark chocolate chips (milk chocolate or dark your preference)

1 tablespoon peanut butter

Prepare two large baking pans by lining them with wax paper. Then set aside.

In a medium microwave safe mixing bowl, add chocolate chips and peanut butter. 

Microwave in 30 second intervals, stirring after each interval, and scraping down the sides, until chips are melted and mixture is smooth.

Add peanuts. Stir until peanuts are coated with chocolate. *I like it lightly coated that's why I add so much nuts.

Drop by spoonfuls onto wax paper lined pans.

Freeze for 30-45 minutes or until completely set.

Serve immediately or store, covered, in the refrigerator until ready to serve.

Makes about 42.

*Just a side note before you start- If you buy the Costco can of nuts you might like to put them in a strainer and shake them to get ride of the almost 1/4 cup of extra salt I was able to shake off mine. The chocolate coating sticks better when they aren't covered in so much salt.

One Dish Baked Chicken Alfredo

 

1 (16 ounce) package uncooked pasta your choice what kind of pasta

Alfredo sauce - 1 ½ 15-ounce jars or make my homemade

3 cups chicken stock

2 cups precooked shredded chicken (or 2 cans)

2 teaspoons minced garlic

1 1/2 cups shredded parmesan cheese  

Finally chopped basil (topping)

Preheat oven to 400°.

Spray your large baking dish. 

The larger (not deep but wider and spread out) dish helps to cook it faster.

Pour all the liquids in, then the pasta, chicken and garlic.

Mix well.

Sprinkle with cheese. 

Cover.

Place in oven on middle rack and bake for about 40 minutes. You might want to check it at 30 minutes depending on the size of your baking dish. 

Remove aluminum foil with about 5 to 10 minutes left to cook. To absorb some of the excess liquid. 

Remove from oven, and top with basil. 

Let cool slightly and serve with cooked broccoli or a salad. 

Enjoy 😉 

Lemon Garlic Grilled Chicken (Keto)

 Marinade 

• 3 tablespoon olive oil 
• 3 tablespoon minced garlic
• Juice of 2 lemons minus 2 tablespoons 
• 3 packets of truvia
• 1 tablespoon water
• 1 teaspoon each Salt and pepper
• 4 to 6 chicken breast or 10 to 12 breast strips
• Zip Loc bag

Sauce

• 3 teaspoons Dejon mustard
• 3 teaspoons extra virgn olive oil 
• The 2 tablespoon lemon juice
• 2 packet Truvia (or sugar substitute) 
• 2 tablesoons flat leaf parsley minced
• Salt pepper to taste

In a 1 gallon Zip Loc bag mix the olive oil, lemon juice, Truvia, garlic, water, salt and pepper.

Place the chicken breasts in the bag. Zip closed and  coat each piece of chicken with marinade.

Marinade for 30 min in fridge, flipping after 15 minutes.

Start making sauce while chicken marinades.

Whisk mustard, oil, lemon juice, Truvia, parsley, salt and pepper. Set aside.

When chicken is ready grill 6 to 8 min each side on medium high or until internal temperature reaches 165°.

Let the chicken rest for 5 minutes with a foil tent over the top. 

Then slice the chicken against the grain, about a finger (your thinnest finger) thick. 

Sprinkle with whatever remaining flat leaf parsley. Then serve with sauce on the side or pour over top of chicken.

This taste great served with my Grilled Brussel Sprouts. 

*I took my photo before slicing and the family dug in before I could get a picture of it sliced.

Cloud Cookies

1 cup creamy peanut butter

1/2 cup butter, softened

1cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

1 teaspoon baking soda

• Preheat the oven to 350° F.

• In a large bowl, cream together the peanut butter, butter, vanilla and sugar using a stand mixer (my go to is my stand mixer) or a hand mixer, until soft and creamy.

• Add the egg until lightly combined.

• In a separate bowl, sift together the flour, and baking soda. Add these dry ingredients to your large mixing bowl, using your mixer till you don't see flour. *About 3 to 4 spins on the stand mixer.

• Scoop out (using a 1.57 inch cookie scoop) of dough, place the cookies on a half sheet baking pan lined with parchment paper.

• Bake for 9 minutes careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack. 

Makes 32 cookies

My husband named them since the 1st thing he said was. "It taste like I'm bitting into a fluffy cloud of goodness." My kid said. "I have never tasted anything so good before." So if you try this recipe let me know what you think. 

30 Minute Meal

 

3 zucchini 

1 (24 oz -28oz) jar chunky veggie pasta sauce (or my homemade)

1lb hamburger 

2 tsp Italian herbs 

1 cup cheese of choice (mine is Italian mix)

Then 2 to 4 cups of chopped vegetables such as- carrots, celery and onions (my oldest likes grilled peppers, and my youngest doesn't like carrots it's up to you). 

Instructions-

Cut zucchini in half lengthwise. Lay the halves flat on the cutting board and slice into crescents, then cut them again. Do the same with the rest of the vegetables if you are using extra veggies. 

Spray pot with pam or oil of choice (I like to use avacodo oil).

Preheat oven to 350°F.

Cook ground beef with seasoning till brown and crumbly. Add your additional vegetables (not zucchini) cook for 3 min.

Pour sauce in pot.

Bring to simmer. 

Turn heat to low, then add in the chopped zucchini. 

Top with your cheese of choice. 

Then place it in your preheated oven.

Cook it in the oven till cheese is lightly browned about 10 min.

Remove from the oven.  Scoop into a bowl and top with crispy onions or Whisps if you are doing low carb and want a crunchy topping. 

Enjoy 😉 

Low carb biscuits

3 cups Carbquick

1/4 cup sour cream

1 cup lemon lime Ice

1 tablespoon melted butter 

Instructions

Mix Carbquick and sour cream in a medium bowl.

Then fold in the Ice. You want to keep as muck carbonation to lift the biscuits as possible. 

Use the medium or 1.97 inch icecream scoop, to scoop dough on top of parchment paper or silicone baking mat. 

Bake at 350° check on them at 20 min, take them out when the tops are golden brown. Makes about a dozen.

Brush with melted butter. 

Serve them warm with butter or whatever you like.

Refrigerate in a ziploc bag or freeze them if you aren't going to eat them all in the next couple of days.