Saturday, August 10, 2013

Low Carb Sautéed Veggies in a Pesto Cream Sauce

Cooking is not as precise as baking.  Have fun with this recipe and don't be afraid to try different things.  You may love mushrooms, so add more mushrooms! You may hate peppers, so leave them out. 

Servings: 3-4

  • 1 Small Zucchini - cubed
  • 4-5 Button Mushrooms - sliced
  • 1/2 Red Bell Pepper - rough chopped
  • Or any veggies that sauté nicely
  • 1/2 Cup-ish of Cream - enough that your veggies can simmer in it
  • 3-4 Tbs. Pesto Sauce - I get mine at Sam's Club
Rough chop all your veggies so they are about the same size.  This will insure that they will cook about the same fast.  Place your veggies and cream in a frying pan and turn the heat to medium.  Stir and simmer the veggies until they reach your desired tenderness.  Turn the heat off and add the pesto to taste. 



There.  That's it.  You can use this to top eggs, chicken, steak, pasta or potatoes. (ahhh! carbs!) Really tasty and will get you out of the high protein rut of just a salad and grilled meat.  This was my breakfast this morning. Cheesy egg omelet smothered in this delightful sauce!

Wednesday, August 7, 2013

Low Carb Cheesecake

Wednesday is my "cheat day" and cheesecake is a wonderful way to cheat.  This recipe is a really yummy low carb version of cheesecake.  It is crust less and the texture is slightly different, lighter, but with only 6 carbs per slice, it is an awesome alternative to all those sugary desserts that tempt me all the time.

Recipe courtesy of Food Network
Yield:                   12 servings
Calories/serving:  301
Carbs/serving:      6
Sugars/serving: ~ 0.5

The culinary lineup:
24 oz. Cream Cheese
1 Cup Whole Milk Ricotta Cheese
1/2 C. Sour Cream
1 1/2 C. Sugar Substitute (I used Splenda)
1/3 C. Heavy Cream
1 T. Vanilla (no sugar added)
2 Large Eggs
3 Egg yolks (Don't throw out those whites! They would make a great addition to tomorrow's low carb omelette!)

Equipment:
Cheesecake Pan
Hand Mixer
Rubber Spatula

Preheat oven to 400*. Place a shallow dish that is a little larger than your cheesecake pan in the center of the oven. Fill it half way with warm water.

Cream the first four ingredients together with the hand mixer until it's smooth and creamy. About a minute.  Mix the rest of the ingredients in another bowl. Slowly add egg mixture a little at a time into the cheese mixture using the hand mixer as you go.  Mix until combined.  Pour batter into cheesecake pan and place your prepared cheesecake into the dish with water that's waiting in the oven.  Be careful!  It's hot!

Bake at 400* for 15 minutes. Then turn the oven down to 275* for 1 1/2 hours.  Then turn the oven off and leave the cheesecake in there (without peaking) for 3 more hours.  Remove from oven and chill.


 


Serves 12  people

IngredientsCaloriesCarbsFatProteinSodiumSugar
Cream cheese - Plain, 24 oz2,37018237512,0101            
Cheese - Ricotta, whole milk, 1 cup428732282071            
Sour cream, 0.5 cup2465244610            
Splenda - Granulated Sweetener - 1.2 lb Bag, 72 tsp (.5g)0340000            
Cream - Heavy whipping (whipped), 0.3 cup, fluid (yields 2 cups whipped)2462261270            
Eggs - Whole, raw, 2 large147110131401            
Eggs - Yolk only, raw, 3 large1642148240            
Vanilla extract - Imitation, no alcohol, 1 tbsp720002            
                

                                                                                                                     Total:        3,608713431052,4695
                                                                                                          Per Serving:30162992060

The Dreaded "Low Carb" Diet

I have been taking a "blog break" for.... quite some time now, but I am excited to share some new recipes with all of you.  My hubby has decided to go "low carb".  That might as well say "low happiness" in my head.  I love every form of carb.  All of them.  I really want to support my hubby in his quest for health, so I decided to give it a try.  So far... for him: 26 lbs down. for me: 9 lbs down.  Crazy! I always knew I had a carb problem, but I had no idea how bad it was until I went without.  Guess what?  It's not that hard to give them up.  But, it would be infinitely harder if we weren't doing this together.  This is a lifestyle that I think we will both maintain for the rest of our lives. 

Hello, my name is Cindy and I am a Carbaholic. 
I am 14 days sober and 9 lbs down.
 
Like any respectable carbaholic, I hit the internet looking for awesome cheats!  First I found this one. 
 
Low Carb Chocolate Ice Cream
(doesn't it look awesome?!)
So creamy and chocolaty... Mmmm....
Nope!  IT WAS TERRIBLE! 
 Homemade Greek Yogurt Chocolate "Ice Cream" One cup almond milk   3/4 cup non fat greek yogourt   2 tbsp cocoa powder   2 tsp sweetener   1 tsp vanilla extract   A pinch of salt
So the search continued.  Next I found this little number.
 
Low Carb Cheesecake
This one looked promising... Cheesecake is pretty low carb anyway...
 
Loved it!
Find this awesome recipe here!
Food Network low carb cheesecake