Category: Rachel Safe

Beef Shortribs

Ingredients:

  • 5 lbs beef shortribs
  • medium onion, sliced
  • 1 whole garlic, chopped
  • 3 cans Money’s sliced mushrooms (drained)
  • ½ c porcini mushrooms
  • beef bouillon
  • ½ liter red wine (optional)

Brown shortribs in butter, layer in dutch oven with other ingredients (or other heavy stove-top pot or crock pot), add red wine and bouillon to cover, cook with lid on over low heat for 3 hours or until beef is tender, to thicken sauce, remove ribs and run the sauce through a food processor, return to pan and reduce before placing ribs back in. Can be stored in freezer.

LC Almond Cookies

Ingredients:
2 cups almond flour
1/2 cup Splenda
1 stick (1/2 cup) softened butter
1/2 teaspoon salt (if using salted butter, omit salt here)
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 300°F.

Combine all ingredients. Form dough in to walnut sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.

30 carbs in entire batch.

LC Peanut Butter Cookies

Ingredients:
1/2 cup chunky or smooth (sugarless/natural) peanut butter
1/2 cup Splenda
2 Tablespoon Brown Sugar Twin
3/4 cup heavy cream
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
4 Tablespoons almond flour
1 Tablespoon macadamia nut flour (optional)
2 teaspoons vanilla extract

Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn!

Total net grams of carbohydrate in recipe: 38. If making 10 large cookies, they are 3.8 carbs each. If making 16 smaller cookies, they are 2.4 carbs each.

LC Sweetened Condensed Milk

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you’d ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.

LC Pecan Chocolate Treats

Ingredients:
2 1/2 cups Splenda
2 Tablespoons unsweetened cocoa
1/2 cup butter
1/4 cup cream
1/4 cup water
1 tsp vanilla extract
1/2 cup creamy peanut butter
2 cups pecan pieces

Mix Splenda, cocoa, butter, cream and water in saucepan. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes (do not overcook). Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add pecan pieces. Stir to coat evenly.

Drop by spoonful onto waxed paper. Chill in refrigerator. (Once chilled and “set,” you can lift these from the waxed paper and place the entire batch in Tupperware and keep in fridge.)

Makes 15-20 treats. 3-4 carbs per treat.

LC Peanut Butter Chocolate Fudge

Ingredients:
8 oz cream cheese
1 cup Splenda
1 oz. unsweetened baker’s chocolate
1/4 cup heavy cream
4 teaspoons peanut butter

Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals. Melt chocolate in separate bowl until creamy. Combine chocolate with cream cheese mixture and whisk in Splenda and cream. Pour into buttered glass pan and chill at least 4 hours.

Cut in squares and enjoy. (This recipe yields a more “gooey” fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.)

Cut into 16 pieces — 3.8 grams net carbohydrate per piece.

LC Snickerdoodles

Makes about 26

1/2 cup butter, softened
1-1/2 cups almond flour
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour.

Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie

LC Forgotten Cookies

2 egg whites, at room temperature
2/3 cup sugar substitute (Splenda or Diabetisweet)
pinch salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1/4 cup finely chopped chocolate chips (sugar-free)


Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar substitute and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.

LC Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating


Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

LC Chocolate Chip Almond Cookies

Ingredients:

3 3/4 cups almond flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups unsalted butter, softened
3 cups Splenda granulated sweetener
4 eggs
1 Tbsp. pure vanilla extract
1 Tbsp. pure almond extract
2 cups sugar-free chocolate chips
1 cup chopped almonds

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift almond flour, salt, baking powder and baking soda into a mixing bowl. Set aside. (*sifting can be difficult due to almond meal)
  3. In a large mixing bowl, combine butter, eggs, Splenda granulated sweetener, vanilla extract and almond extract. Beat on high with an electric mixer until well-combined. Can also be done by hand too.
  4. Continue to beat the mixture while gradually adding dry ingredients.
  5. Stir in chocolate chips and chopped almonds. Mix well to evenly distribute.
  6. Place cookie dough approximately one inch apart on greased cookie sheets.
  7. Bake for seven to ten minutes or until cookies are golden brown.
  8. Remove from oven and cool completely before storage.
  9. Store in an airtight container at room temperature. May be frozen.

518 Artichoke Dip

Ingredients:

  • Artichoke hearts- 14oz can (drain well)
  • 1 clove of fresh Garlic
  • Fresh Dill – pinch
  • Basil Pesto – 2-3 tsp
  • Mayo – 1/2 cup
  • Black Pepper – pinch
  • Romano Cheese – to taste, abt 1/4 cup

Drain well and pat with paper towel artichokes until almost dry. Place artichokes in food processor blender until paste. Add crushed garlic, dill, pesto, mayo and pepper until well blended. Put into container and fold in grated cheese. Best when served after a few hours chilled in refrigerator.

Chicken Stock

Ingredients:

1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup (sugar free option)
2 quarts cold water, or more as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour. (Cook Chicken- 20 mins for each lb plus 15 mins.)
Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
As broth simmers, occasionally skim off and discard any foam that rises to the surface.
Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

Pancetta Brussels Sprouts

Ingredients:

  • 2 oz pancetta minced
  • 2 lb brussels sprouts (weight after outer leaves and stems removed)
  • 1.5 tbsp extra virgin olive oil
  • 4 cloves garlic, minced or sliced thin
  • kosher salt and fresh ground pepper

Directions:

In a deep heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 8 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.

Crack Chicken (instant pot)

Ingredients

  • 4 slices thick cut bacon, diced

FOR THE CHICKEN BREASTS

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste

FOR THE CREAM CHEESE + RANCH SEASONING MIX

  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • salt and fresh ground pepper, to taste
  • 1 cup low sodium chicken broth

Instructions 

  • Press the “Sauté” button on the Instant Pot and wait for it to heat up.
  • Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
  • Heat olive oil in the Instant Pot.
  • Season chicken with paprika, garlic powder, salt, and pepper.
  • Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
  • In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
  • On the Instant Pot press “Cancel” to stop sautéing.
  • Add cream cheese mixture to the Instant Pot
  • Pour in the chicken broth and add bacon
  • Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
  • Remove lid, cut up chicken into bits, and sauté if the cream cheese is lumpy for few minutes.

SLOW COOKER version: chicken, cream cheese, and ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

FREEZE: store for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.

https://diethood.com/instant-pot-crack-chicken-recipe/

Coleslaw

Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1/2 small white onion

Ingredients for the dressing
1 tablespoon distilled vinegar (not cider vinegar)
1/2 cup mayonnaise
1 tablespoon Splenda (or white sugar)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery seeds (not celery salt)

Add-in:
Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.
Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.
Optional. Add 1 small minced jalapeño if you like it hot.

  1. Shred the cabbage, carrot, and onion. Set them aside.
  2. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Cover, taste, and adjust seasonings. Chill for at least 1 hour if possible

.https://amazingribs.com/tested-recipes/vegetables-and-salads/simple-creamy-southern-coleslaw-recipe

Creamy Taco Soup

Ingredients:

  • 2 lb ground beef or turkey or chicken
    • 1 tbsp oil (if using chicken)
  • 2 bundles of green onions diced (or large onion)
  • 4-5 cloves garlic minced
  • 1 yellow or red bell pepper diced
  • 1 (10 oz) can Rotel tomatoes and 1 large tomato, chopped
  • 1 (8 oz) pkg cream cheese and 1 cup heavy cream
  • 4 tablespoons of my taco seasoning (see recipe)
  • 1 box of beef broth (32oz)
  • Optional toppings: lime, cheese, avocado, cilantro, sour cream, or jalapeno

Instructions:

  • In a large pan, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
  • Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
  • Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
  • Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.
  • https://gimmedelicious.com/creamy-taco-soup/

Coconut Flour Pancakes (Low Carb and Gluten-Free)

Servings: 12 pancakes

Ingredients
1/2 cup coconut flour
3 tbsp Swerve Sweetener
1/2 tsp baking powder
1/2 tsp salt
6 large eggs
1/4 cup butter melted
1/2 tsp vanilla extract
3/4 cup sparkling water (or regular water)
Additional butter or oil for the pan

Instructions
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.

Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).

Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

*Cook’s Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.

https://alldayidreamaboutfood.com/light-and-fluffy-coconut-flour-pancakes-low-carb-and-gluten-free/

Egg and Sausage Breakfast Bake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4
Serving Size: 1

Ingredients

  • 1 medium yellow onion
  • 3 spicy Italian sausage links
  • 6oz sliced baby bella mushrooms
  • 1Tbsp butter
  • 6 eggs
  • 1/2c shredded parmesan cheese
  • 1c shredded cheddar cheese
  • 4oz cream cheese
  • Options: red pepper flakes, hot sauce, sour cream, or green onion

Instructions

  1. Pre-heat the oven to 350 degrees Fahrenheit and spray 8×8 baking dish with non-stick spray.
  2. Slice onion and sausage; add butter to skillet and melt over medium high heat.
  3. Saute onions until translucent; add mushrooms until fully cooked; add sausage until browned.
  4. Crack and beat 6 eggs; if desired, add red pepper flakes and hot sauce.
  5. Whisk parmesan and 1/2c cheddar cheese into eggs.
  6. Add cream cheese to skillet; melt and combine thoroughly.
  7. Pour sausage mixture into the bottom of the baking dish, cover with eggs and sprinkle with 1/2c cheddar cheese.
  8. Bake 20-30 minutes until golden brown and eggs are set. Finish with sour cream and green onions, if desired.

Nutrtional Information

Per serving: 458 calories, 6g total carbs, 5g net carbs, 39g fat, 31g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

Link:
http://butterisnotacarb.com/egg-and-sausage-breakfast-bake/