Olive Garden Italian Dressing Dupe

Olive Garden Dressing2

Who doesn’t love this dressing, and I found this copycat version at dessertnowdinnerlater.com

Here’s the click, this one sounds like a winner!  ~ Jan

Recipe from Dessert Now Dinner Later website

Becky's Secret BBQ Sauce


This BBQ sauce is a secret family recipe from one of my best friends, but I won’t mention which friend since it’s a secret ;)

It’s tried and true, and super easy to make, I’ve adapted it for low carb...

1 bottle Heinz Low Sugar Ketchup

fill empty ketchup bottle 1/3 full with white vinegar after you empty it

2 Tbs Splenda (EZ-Sweetz) - I substituted Sugar Free Pineapple Syrup for the 2 Tbs. EZ-Sweetz and then added an extra 2 drops

Note:  This wasn’t sweet enough, I added total of 8-10 drops of EZ-Sweetz.

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1 tsp. oregano

Becky’s original recipe called for pineapple vinegar, this is an old recipe, and pineapple vinegar is no longer available commercially (you can Google and find it to make your own but it won’t be carb friendly) so I substituted 2 TBS. DaVinci Sugar Free Pineapple Syrup instead of the EZ-Sweetz and then added 2 drops EZ-Sweetz.

Simmer for 30 minutes and serve.  Becky orginally made this to slather on ribs, but her family now uses it on chicken as well..

Update:  This stuff is holy grail - oh my, it’s wonderful.  I had to add more sweetener, total of 8-10 drops of EZ-Sweetz and it was perfect.  Just keep tasting until t’s sweet enough.  I just simmered this a few minutes, it was thick and yummy.

Hubby grilled chicken seasoned with Weber’s Kick’n Chicken Seasoning, and slathered this on at the end.  Spicy, yummy sweet, salty chicken...

Pioneer Woman's Spinach Salad



I made this today and it was over the top delicious.  The difference is caramelized onions.  You saute onions in bacon drippings and it takes away the hot, raw taste.  This recipe is absolutely delicious.  Thanks Pioneer Woman, you’ve done it again.

This is her recipe and below is her original link which you will want to look at for step by step directions.


  • 3 whole Eggs
  • 7 slices Thick Cut, Peppered Bacon
  • 1 whole Red Onion, Small
  • 1 package Mushrooms, White Button
  • 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
  • 3 Tablespoons Reserved Bacon Grease
  • 3 Tablespoons Red Wine Vinegar
  • 2 teaspoons Sugar - I used 3 drops EZ-Sweetz
  • 1/2 teaspoon Dijon Mustard
  • 1 dash Salt


Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel. 

Remove 3 tablespoons grease and set aside. 

Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.


Link to PIONEER WOMAN’s original recipe here

Delicious Low Carb Cauliflower Salad



This Cauliflower Salad is so good you won’t even miss the potatoes.  We all tend to tweak recipes, but this one is so good  made exactly as is.  ~ Jan


  • 1 medium head cauliflower (about 4 cups/1 quart florets) - I used 16 oz. of frozen cauliflower and cooked it covered for 10 minutes on high in microwave, don’t overcook, you don’t want it mushy
  • 2 hard boiled eggs
  • 1 medium stalk celery, minced (including leaves)
  • ½ cup chopped red or green pepper, chopped
  • 2  green onions chopped (green and white parts)
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1-2 drops hot sauce or a pinch of cayenne pepper - I used cayenne
  • 3 drops of EZ-Sweetz
  • 1/4 cup sugar-free sweet pickle relish or you could use dill
  • Salt and pepper

1) Break or chop the cauliflower into smallish florets. If they are too big, they're difficult to cook so that they have the right "bite" and flavor - the outside tends to overcook.

2) Microwave florets in a covered container with a small amount of water, or steam on the stove. I've never tried boiling, but cauliflower tends to hold on to water, so I'm a little skeptical. You want them to be fork-tender (a fork slips in easily), but not overcooked (avoiding the stronger smell and flavor which develops with longer cooking).

3) Drain and put into a medium bowl. Chop the egg and add. Toss with salt and pepper. I like quite a bit of pepper, and it does seem to take a surprising amount of salt, but this would be to taste. 

4) Mix the ingredients for the dressing (mayo, lemon juice, spices, etc.). Taste for the balance of flavors you like. Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Add chopped fresh herbs if you wish - chives, dill, or parsley work well.

Garnish with the herbs, or sprinkle with paprika. Chill.

Makes 8 servings.

Nutritional Information: Each serving has 3 grams effective carbohydrates plus 1.5 grams fiber, 3 grams protein, and 99 calories.


Sausage Pumpkin Soup


This is a filling, awesome tasting soup, full of flavor, rich and robust, it’s a great soup for a blustery night.  I make mine with Spicy Bob Evans Sausage, you can make it with Italian Sausage as well, I prefer it without cream, hubby likes his with cream.  

And no, you don’t taste the pumpkin, it just gives the soup bulk and richness. It’s a great soup, trust me.  ~ Jan

1 pound pork sausage I like Bob Evans Spicy, or you can use Italian Sausage
1/2 cup onion, chopped
1/4 pound fresh mushrooms sliced, or a can of mushrooms drained
2-3 large cloves of garlic, minced 
15 ounce can pumpkin 
4 cups chicken broth 
1 Tablespoon of Italian Seasoning - I use a heaping tablespoon
1/2 cup heavy cream or just add cream to individual bowls 
Salt and pepper, to taste

In a large pot, brown the sausage along with the onion, mushrooms, when almost browned, add garlic.  i don’t add the garlic in earlier because it burns easily; drain fat. Add the pumpkin and broth. Cover and simmer 20-30 minutes.

Taste and add salt and pepper to taste.

After it simmers you can add 1/2 cup heavy cream and simmer for a few minutes longer, or, if you’re like me, I like it with just the broth, so I don’t add cream to the entire recipe, instead I put hubby’s soup in a bowl and stir in a couple of tablespoons of cream.

Makes 8 cups or 8 servings 
Can be frozen

Carbs aren’t high in this soup, I would guestimate them to be 4-5 carbs per bowl depending on serving size.

Jumbo Chocolate Chip Cookie

Single Serve Low Carb Chocolate Chip Cookie 441

I’m really excited about this low carb chocolate chip cookie from Cafe Delites because it’s made with almond flour and no coconut flour.  I’m just not a fan of coconut flour, I don’t care for the taste at all. I’m going to split this with hubby for a warm dessert, can’t wait to try it.

You can grab the recipe from Cafe Delite’s site, here’s the link

Photo courtesy of Cafe Delites

The BEST Low Carb Chili EVER



I’ve tried so many recipes for low carb chili over the years and this is by far the best.  It’s so yummy, you don’t even miss the beans.

1 lb. ground beef
1/2 lb. Bob Evans Spicy Sausage
1 medium onion
1 bell pepper (red or orange)
4 oz. cream cheese (1/2 brick) 
1 can of Rotel Tomatoes
2 cans of petite diced tomatoes (I prefer the ones with green chiles) 
1 pkt. Brooks Chili Mix Dry Seasoning
1 can drained and diced water chestnuts (optional) - I don’t add these 
1 can Beef Broth
1-3 cups chopped cabbage (I use coleslaw mix) - just add however much cabbage you want

Variation:  You can add one can of kidney beans, drained, or a half a can, or even a fourth of a can, just read the label for the carb count

Brown hamburger, onion and pepper.  Stir in the three cans of tomatoes and cream cheese, cut cream cheese into small cubes so it melts easily and cook until it’s blended.  Sometimes it’s necessary to whisk this mixture so that the cream cheese blends well and doesn’t appear curdled. Don’t just put all the ingredients in your crockpot and omit this step, you don’t want to end up with lumps of cream cheese when your chili is finished.

Put the rest of your ingredients in a crockpot, add the above ingredients and simmer on low all day or on high for 3-4 hours.

I don’t have a carb count for this, I would guestimate about 7-8 per bowl, this makes a large amount of chili.


Brush both sides of low carb tortillas lightly with olive oil or just spray with Pam, add a little sea salt or taco seasoning, bake on oven rack at 350, watching carefully and turning often until brown and crispy

UPDATE  3.15.16

I made this chili, used an entire bag of coleslaw mix, 2 cans of beef broth because I used so much cabbage and I forgot the cream cheese.  I liked it even better this way, it tasted more like my original chili recipe.  I used a can of Rotel and 2 cans of diced tomatoes.  I may also add a can of green chiles to this...