Atkins 2.5 Net Carb Pie Crust

 

Ingredients

• 1 1/4 Cups All Purpose Low-Carb Baking Mix (Carb-Quik)
• 1/4 Teaspoon salt
• 1 Teaspoon granular sugar substitute (sucralose)
• 1 Teaspoon ground cinnamon
• 1/2 Cup cold unsalted butter, cut into small pieces
• 2 Tablespoons ice water, more if necessary

Directions

Use the Atkins recipe to make All Purpose Low-Carb Baking Mix.

1. Pulse  baking  mix, salt, sugar substitute, and cinnamon in a food processor to incorporate; add butter and pulse until mixture resembles a coarse meal, about 30 seconds.  Pulse in water until dough just comes together, about 30 seconds (add up to 1 more tablespoon if necessary). 
2. Transfer  dough  to a sheet of plastic wrap; form into a a disk about 6 inches in diameter. Wrap tightly in plastic; refrigerate until firm, about 30 minutes. 
3. Roll and bake as directed  in pie recipe.  Makes 1 pie crust.

8 Servings, net carbs 2.5 per serving, Protein 14.8, Calories 192.6

Picture courtesy of Atkins

Cinnamon Roll Waffle

Oh WOWZA!  This is calling my name.  Have to make this ASAP!  Ruled.me shared this.

Grab the recipe from their site, here!

Photo courtesy of Ruled.me

Cukes and Onions...

 I took my Paderno for a spin today using the flat blade to make paper thin slices of cucumbers and onions.  It worked like a charm, too and soooo easy...

I used one large cucumber and one medium onion for this.

The dressing:

1/2 cup water
1/2 cup white vinegar
1/3 cup sweetener (I used 10 drops of EZ-Sweetz)
salt and pepper to taste

You will have more veggies than vinegar solution, but the veggies wilt.  Put in covered container and turn upside down a few times, let marinade in fridge for a few hours - it’s wonderful!  ~ Jan

Vinagrettes explained...

DJ Foodie explains everything well.  He’s a chef, the ultimate low carber, and in this posts he delves into vinaigrettes, balsamic and otherwise, along with proportions.  It’s a must read!  

Grab it here

Mini Lemon Ricotta Bundt Cakes

 

I love the website, All Day I Dream About Food.  Carolyn Ketchum always has really special recipes, and this Lemon Ricotta Bundt Cake recipe just looks amazing.  This would be so good with fresh strawberries and blueberries.   

You can get her recipe here...

Low Carb Lemon Chicken

I made Lemon Chicken last night, it was quick, easy to prepare and absolutely delicious.  Hope you enjoy this as much as we did.  ~ Jan

1 lb. chicken tenderloins
2 lemons
2 egg whites
1/2 Cup flour
salt and lemon Pepper Seasoning

Preheat oven to 375 degrees

Put a mixture of butter and olive oil in oven proof skillet, slice a lemon, add to butter mixture and heat.  

Meanwhile, pat chicken tenderloins dry with paper towel, season with salt and lemon pepper.  Dip in beaten egg whites, then put in large plastic zip lock bag, shake well and place in skillet with the bubbling butter oil  mixture.  Brown well on one side, turn and immediately put in preheated oven to finish.  Don’t cover skillet.  Bake for 15-20 minutes until chicken is cooked, take out of oven and squeeze juice of lemon over chicken and serve.  

Enjoy, this is wonderful!  ~ Jan

 

Green Bean, Tomato and Salami Salad

George Stella has done it again.  This recipe is from his new cookbook and looks wonderful.  I snagged it on Facebook and had to share.

Green Bean, Tomato, and Salami Salad 
with Tangy Italian Dressing
Recipe by George Stella / StellaStyle.com

Prep Time 20 min/ Chill Time 1-2 hrs/ Serves 8

Shopping List
Salad
6 ounces thick cut salami
1 bag (14-16 ounces) frozen whole green beans
3 medium tomatoes
3 tablespoons finely diced red onion
Tangy Italian Dressing
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1⁄2 teaspoon Italian seasoning
1⁄4 cup olive oil
salt and pepper to taste

1. Let green beans thaw on counter for 45 minutes before preparing. Slice salami into 1⁄4 inch thick matchsticks about 11⁄2 inches long.

2. Slice tops off of tomatoes and then slice each into 8 wedges.

3. Create the dressing by adding the Dijon mustard, white wine vinegar and Italian seasoning to a large mixing bowl. Whisk rapidly as you slowly pour in the olive oil until all is combined and creamy. Add salt and pepper to taste, though I suggest about 1⁄8 a teaspoon of each.

4. Add thawed green beans, sliced salami, tomato wedges, and diced red onion to the large mixing bowl containing the dressing and toss all to coat. Cover and refrigerate for 1-2 hours to marinate before serving.

George’s Tips | You can make this even easier with about 1⁄2 cup of store bought Italian dressing; just make sure to read the ingredients for added sugar as some Italian dressings can have as much as 8 grams of the stuff per serving!

Variation | Adding 4 slices of provolone cheese, sliced into thin strips, takes this salad to an even greater place

calories: 145|fat: 12g |protein: 4g |fiber:2g |net carbs:4g

You can order his new cookbook on Amazon - here’s the link

Thanks again George for another great recipe.

photo courtesy of George Stella