Low Carb Fall Favorite Pumpkin Pie

 

 

 

 

 

Pumpkin Pie…hmmm What can I say, its fantastic, it feels comforting and it definitely feels like FALL.  

This is a recipe that I decided had to be done, and yes I’m going to start Thanksgiving meal planning Low-Carb style with the dessert. Why? Well I like my Pumpkin Pie Chilled before I eat it, and this Yummy re-du classic takes a minute or 60 to cool down. My husband likes it Warm with Vanilla Bean ice cream instead of Whipping Cream I always say…To Each Their Own!

My first memory of Pumpkin Pie was eating it at my Grandmothers house, a dessert often scene hanging around with Pecan Pie on Thanksgiving. I remember thinking I was eating Sweet Potato Pie,  but told it was Pumpkin, the pleasure of the spices burst in my mouth and the soft creamy texture was awesome. It was love at first bite!

Creating a new twist for this recipe was difficult, I wanted that same feeling of Spices and texture you have with Normal Pumpkin Pie to shine in this recipe,  think I did it. Even the Hubby liked it, without that scoop of Vanilla Bean ice cream. Points in my court 🙂

Ingredient’s

Crust

8 ounce Bag of Pecans

4 tablespoons Butter (real butter)

1 tablespoon of Stevia or 2 tablespoons Splenda

 

Filling

2 Cups Pumpkin puree (use can if you like, just make sure no sugar added 100%)

2 Eggs

1 tablespoon Pumpkin Spice

1 teaspoon Cinnamon

2 teaspoons Vanilla extract

3/4 cup Splenda or Stevia (NOTE: beware Stevia is a little on the bitter side so make it 1/2 cup if using Stevia.

1/2 teaspoon salt

1 Cup Heavy Cream

 

Whip Cream Topping

1 Cup Heavy whipping Cream

1 Tablespoon Splenda or Stevia

1 teaspoon Vanilla extract

pinch salt

 

OK Lets COOK!!!

First lets make our Crust. Pre heat oven 350 degree.

         Blend Pecans, Sugar Substitute.

 Then Add Butter and pulse Blend.

  Should look something like this.

Spoon into Pie pan (grease slightly with wrapper from butter).

Spread with Fingers or Spoon

Put in Pre Heated oven for about 5 min. or 10 Min.

WALLA!!!

Let start our Filling!

Grab your hand mixer and let beat our 2 Eggs, once that’s done add all other ingredient’s BUT the Heavy Cream.

Once every thing is Mixed well slowly add your Cream. I Know these two handed gigs are hard, but lets give it a shot.

 Oh side note, don’t have your mixer on high when you start pouring, I now have a Pumpkin dripping off my coffee pot. Just saying.

Ok, lets take this yumminess and pour into our Pecan Crust.

   Before      After

Bake for about 50 min. how to tell if your pie is done, well there is always the toothpick test, or watch this : https://youtu.be/_u8GXGhWLSc

When you feel your pie is done, set on cooler surface other than your stove top (that might be warm). and cool completely before cutting.

NOTE:  when pie is cooled you DO refrigerate .

Lets make our Whip Cream Topping!

In a medium mixing bowl pour in Whipping Cream, add Splenda (stevia) and Vanilla Extract,pinch salt. Here is a good video to show you: https://youtu.be/Yc0Q-7cdsxo

 I use my hand mixer .

In a few min. you have a finished product, store in fridge until ready to use.

Ok Pie is Cooled LETS EAT!!!

 

 

 

Chicken Pot Pie – Low Carb

Chicken Pot Pie..Yumm that says Fall is here. I found this Recipe on my search for new Fall dishes, I had to tweak just a Bit for my Family Flavor. Pot Pie is one of those dishes that we are all familiar with those warm taste of Vegetable’s  and the Crispy Crust that brings it all together. This is a must have in anyone’s Low Carb Lifestyle. 

The Original recipe came from Peace, Love and LowCarb. Thank you  🙂

Lets get ready!

Ingriendents:

Filling

3 tbsp butter

1/2 cup onion diced

1/2 cup celery diced

1/2 cup carrots diced

1 Tbsp minced garlic or 2 to 3 diced well cloves

salt and pepper

1 1/2 cups leftover baked or rotisserie chicken 

3/4 cup heavy cream

1/2 cup chicken broth

2 tbsp Dijon mustard

3/4 cup sharp white cheddar cheese, shredded

1/2 cup frozen peas or green beans(fresh not canned) cut green beans about 1 inch.

Ingredient’s:

Crust

1 1/2 cups mozzarella cheese, shredded

3 Tbsp cream cheese

3/4 cup almond flour (not meal)

1 tsp Italian seasoning

1 large egg

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

 

Lets get everything prepared our  Mise en place .( https://en.wikipedia.org/wiki/Mise_en_place )

 Filling.      Crust.

Ready? Ok lets get started!

First grab your deep skillet and melt the 3 Tbls. of Butter on Med. heat.

When Butter is melted Add  onion, celery, carrots, green beans, garlic and a little salt and pepper to the skillet.

Sauté until vegis are tender, for alittle faster add a lid for a bit. After Vegis are tender add remaining Ingredient’s. Stir and simmer for about 10 min.

               

 Yum Looks good already!

when you cook for the additional 10 min. Last step remove from burner and add the Yummy White Cheddar Cheese and mix into Skillet .

Cover and set aside, want take but a few minutes for us to get our crust ready.  Pre heat 375 Oven!

First grab a med. Microwave safe mixing bowl, add Mozzarella and Cream Cheese Microwave for 1 minute. Stir to combine and microwave 1 extra minute. 

 

Next, after getting out of Microwave stir, Add almond flour, egg, garlic powder, onion powder, Italian seasoning, salt and black pepper.

Stir and Mix well until you form a Dough Ball. (if it starts to get stringy pop in Microwave for another 20 sec.)

Walla! Ok your supposed to separate into 4 equal balls of dough, but this girl bought big pot pie pans. Yep! So I’m going to only do 3.

Lay out your Parchment or wax paper, roll out circles (my easy method put another piece of wax on top so don’t get sticky on roller).

      

Fill your Tins . Add your crust to the top. Try to make it prettier than mine.  🙂

     OH MY!

 Yeah I tried 🙂

Bake at 375 degree for about 30 min. Brown on Top!

Let Cool for 5 min. and EAT! There is tons of yummy goodness inside!

Enjoy Everyone!  Happy Fall Weather!!!

 Link to: Peace Love and Low Carb

http://peaceloveandlowcarb.com/chicken-pot-pie-low-carb-gluten-free/

Thanks to Kyndra Holley for the wonderful ideas!!!

 

 

Shared from WordPress – Low Carb Pumpkin Bread -by Fit to Serve

This is a Beautiful recipe, please check out my friends sit at: http://wp.me/p4PLdq-1AC

Low Carb Pumpkin Bread – http://wp.me/p4PLdq-1AC

Fried Green Tomatoes with Spicy Sauce- Low Carb

I love Fried Green Tomatoes, not just because I live in the South, but they are just simply Good. Some of you may consider this a Summer Dish, it is really, But its also a wonderful appetizer for a warm bowl of Vegi Soup.

There are tons of recipes online for these wonderful tasty little green things, here is my take on the Low Carb version of Fried Green Tomatoes.

You will want to use a Cast Iron Pan or a Heavy Skillet.

 

Here’s What You Will Need.

Ingredient’s:

2 Medium to Large green tomatoes

1/2 Cup Almond Flour or Almond Meal

2 Eggs

2 Tablespoon Parmesan Cheese  

1/2 Tablespoon Black Pepper

1/2 Tablespoon Salt

1/2 Tablespoon Cayenne Pepper

I/3 cup to 1/2 cup Olive Oil or Peanut Oil (all pan bottoms are different adjust oil to cover just the bottom).

NOTE: If you want to fry more Tomatoes for a larger crowd adjust recipe as needed.

 

Low Carb Creole Dipping Sauce:

1 large Egg Yolk

2 tsps Fresh Lemon Juice (or in the little cute little lemon)

1 tsp Dijon Mustard

1/2 tsp Salt

1/8 tsp Black Pepper

1/2 cup Extra Virgin Olive Oil

2 tablespoons Sriracha (more if you like heat less if you want milder)

Ok lets Cook!!

We are going to make our Sauce first, so we can have it handy when our Tomatoes are Hot and Freshly Cooked.

First lets separate our yolk from those whites, you can use any method that works for you, if you don’t know how here’s a link:     https://youtu.be/yAGX-54iR30  or if you like to do it the COOL way:   https://youtu.be/_AirVOuTN_M

Next:

Combine egg, lemon juice, mustard, Sriracha, salt and pepper in Small mixing bowl and combine with whisk. Pour in the oil in a thin, steady stream and Whisk as you go constantly. Mixture should start to become thick .

 

DONE! You can use this Sauce for a lot of dishes including Shrimp and Hamburgers. I don’t like Mayo. But this is Good!  

OK, lets get our Tomatoes ready, Wash and dry your Green Tomatoes. Now slice as thin or thick as you like, the Norm is 1/2 inch, I like mine a tad smaller. Lay your Slices on Paper Towel and Salt and Pepper both sides. let them fellows sit there for about 5 to 10 min. to drain most of the moister out.

 Yes, some of mine had started to turn before I got this post out 😦

 

Next get your Eggs whipped up in one bowl and your Almond Meal/Flour in the other. Add all the seasoning to the Flour mixture and mix with a fork.

 (I did add alittle extra Cayenne Pepper to my egg wash)

Get your Frying pan ready add your oil and heat Med. high . While that is heating up lets get started with our Tomatoes.

Dip Tomatoes  in flour first, then Egg wash, then back in flour. Add to hot pan, Don’t crowd your pan, take your time and only do a few at a time 3 – 5 min that’s all, watch don’t let them burn!

   

You may loose some crust No worry’s, they will still be terrific!

When you take the out of pan put on a cooling rack and serve as soon as possible!

Serve Sauce on the side or Pour over Hot Tomatoes.

OH MY!

Grab a Fork Guys were digging in!!

 

 

 

Frittata Muffins /share post from – Simple and Healthy Foods

I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; […]

via Frittata Muffins — Simple and Healthy Foods

Low Carb Chicken Minestrone Soup

Low Carb Minestrone Soup is a wonderful meal for the Fall. Normally we add Pasta to Minestrone, but keeping it Low Carb we going to substutite and add Chicken in place of the noodles, but to be perfectly honest, this soup is just as delicious without the Chicken.

I originally found this recipe online at LOW CARB MAVEN very good site, I want to thank her for the inspiration. I tweaked the recipe to my family taste. 

Getting all your ingredients together is the best way to approach any soup, so lets get started.

In this picture I have all my Ingredients ready, these are called Meas and Plas  (french culinary phrase, meaning: “everything in its place.”

Here are your Ingredients

1/4 cup Olive Oil

1/2 cup chopped onion

1 Tablespoon minced Garlic

1/2 cup sliced Celery

1/2 cup fresh Zucchini or yellow squash ( or use both to equal 1/2 cup ) Chopped in small squares.

1 cup fresh green beans cut

1 cup Cabbage ruff chopped

1  – 14.5 oz can crushed or whole tomatoes (if whole mush with fork before putting in soup)

1 Table spoon of Garlic & Herb Seasoning (recipe to follow)

1/4 cup White Wine

4 Cups Chicken broth

2 Cup of leftover Chicken or if you wanna cook some that’s fine also, thighs have more flavor, remember to remove skin for this recipe.

Ok I think that’s it!

Here is the Garlic & Herb Seasoning recipe

You can use this in a lot of recipes, but its a good soup Seasoning.

2 teaspoons of Salt

1/2 teaspoon Pepper

1/2 teaspoon dried Rosemary

1/2 teaspoon of Thyme

1 teaspoon Oregano or Marjoram

1 Tablespoon Onion powder

1 Tablespoon Garlic powder 

Mix all ingredients and Muddle well, I don’t have a Muddle so I used the end of my Pizza cutter, it was flat. 🙂

Store in Container and save for other uses, you’ll only need  a Tablespoon for this recipe.

Ok lets get Cooking!!

 

Heat Oil to a small soup pot on Med. high, add ingredients as follows:

Onions

Garlic Minced

Celery

               

Stir, cover pot and cook for 5 min. stirring occasionally

After 5 min. ADD Zucchini and Garlic & Herb Seasoning.

                

Stir, and Cover again for 1 to 2 minutes.

Add Green Beans.

                  

Stir and cover again for 1 min.

Next, Cabbage, Wine. Stir cover for 2 minutes.

                   

Add Tomatoes and their juices,
Add Chicken Broth.

Stir Well.

  

Reduce heat to Simmer, Cover and set timer for 40 to 50 min. Just until your Vegis tender up.

Add Chicken, Stir, and Cover for about 5 min. on Simmer.

      

Quick taste, Add Salt and Pepper if needed to your taste .

 

Walla!! Finally all done, that’s wasn’t so bad was it. You just made Soup! Its Good For You Too, Bonus!

 

You can garnish with some cheese, I do!

Warm Hugs Enjoy Guys!

 

 

 

 

 

 

 

 

 

 

 

 

Cheese Rings

During the trails and errors of learning Low Carb cooking, I find out a lot of different ways to prepare certain dishes to make them BETTER, that’s a good thing! This is one of them, I previously posted this as Cheese Straws. This is slightly different and I found that there IS a difference with flour used for low carb healthy cooking.

 

In this recipe I use Super Fine Almond Flour, in the last I used Almond Flour/Meal. There is a difference, its fine to use either, but I find the Super Fine Almond Flour makes a better dish were you would normally use reg. Flour.

In this photo above you can see the Super Fine Almond Flour I use in this recipe, along with the other ingredients.

 

Ok so here we go!

 

Our Ingredients

2 Cups of Sharp Cheddar Cheese (don’t use bag!)

1 Stick Butter room temp

1 1/2 Cups Almond Flour

Dash or two of Salt NO MORE!

1/4 teaspoon Cayenne Pepper

Parchment Paper !! THIS IS VERY IMPORTANT

 

 

LETS COOK

Pre Heat Oven to 300 degree and Line your baking sheet with your Parchment Paper.

 

In your Food Processor or Mixing Bowl add all ingredients. Blend on Dough setting until all Ingredients are mixed well.  If your using a Regular mixing Bowl, Mix well with Fork first and then switch to Large Spoon, try to get the ingredients mixed well. 

                               

Next grab your cookie press, and load up. My Press is super inexpensive, thinking of starting a Go Fund me page to get a nicer one, just kidding 🙂 I ..do seriously need a better one, but this little guy has done a good job for me.

Squeeze your Cookies/Rings out onto Parchment covered Cookie Sheet. Don’t make them too big/thick, you may need to practice a bit.

                         

Place into your Pre-Heated (300 dg) oven, cooking times may very with each oven, should be done in 15 to 18 min. Keep an eye on these cute little guys.

Ta Da!

This batch will make 48 + if done to the right size. They keep for about 4 days after that they are not as fresh and tasty. (my opinion only). If you want to 1/2 this recipe just cut all Ingredients in Half. Easy Pease! 

Place on Cooling parchment before sealing in container or Zippy Bag. Let Cool Complete!

These are great for a party, or upcoming Fall Holidays, or just a quick snack. Enjoy Guys!

                            

 

Low Carb Cajun Shrimp and Grits

 

Cajun Flavors are in the House! This Creole version of a Southern favorite. Shrimp and Grits.

One of the first things about Shrimp and Grits is the fact that Grits are High in Carbs, So to make this dish  Low Carb Friendly we need to fix that.

So for the Grits, YES, we are going to use Cauliflower. This is only a two serving recipe so you will only need about half the Cauliflower about 8 florets.

Grits:

Ingredients

8 Cauliflower florets (you can use frozen, just  make sure they are not wet when you blend).

3/4 cup Chicken broth

1/4 cup chopped green onion

2 tsp fresh ground pepper

1/2 Cup Cheese if desired (Cheddar, Pepper jack or white Cheddar)

NOTE: no salt I discovered with the spices of the shrimp mixture salt is too much.

Lets get started preparing the Grits.

first cut and wash Florets.

Next lets blend. (I’m using my Mini blender, you can use food processor if you like ).

Chop until you get around 2 Cups.

Pour Grits in a small pot. Get your Chicken broth measured and add rest of the ingredients to the Grits

 

Stir and put on Med. Heat to reduce (this may take 20 min. Well worth the wait!)

When the Grits start to reduce, lets start our Shrimp!

Shrimp:

Ingredients

12 Large Raw Shrimp (deveined and Peeled)

2 pieces of Bacon Chopped

1 cup of Andouille Sausage (more if you like 🙂 )

1/3 cup chopped sweet onion

1 cup Heavy Cream or Half &Half 

2 tablespoons REAL Butter

1/4 Cup Dry white wine or Chicken broth

1 teaspoon thyme ( I screwed up and put in a tablespoon DONT DO THAT!)

1 teaspoon of Creole Seasoning (any kind) put in 2 teaspoons for a spicier flavor.

1 tablespoon Extra Virgin

1/2 Table spoon of Garlic minced.

Now lets start!

Heat a skillet on Med. High and add your Olive oil, next add your chopped Bacon and slightly brown.

( I know that’s too much olive oil, my pour spout was off 😦  )

Cook until Med. Slightly brown and add onion, garlic and Sausage.

Continue cooking until Sausage starts to get a slight brown . Then add Shrimp.

Cook until Shrimp is Slightly pink, this want take long so DONT LEAVE!

Add Spices: Thyme and Creole

Stir in well!

Next lets deglaze the pan with 1/4 cup of Dry White Wine (or Chicken broth is fine).

 YOU CAN SEE I HAD WAY TOO MUCH THYME! UGGG DONT DO THIS!

Let reduce that for a min or two.

Now lets get our Grits off the burner they should be done and add 1/2 cup cheese, you can omit the cheese if you like, I just like the cheese 🙂    I’m using Cheddar here but Pepper Jack gives it an extra KICK!

Set Grits aside with lid on, and let get back to our shrimp that has been reducing with the wine. Add Cream.

                            

Stir on med. high to start a reduction, this will not take long, add your pad of Butter and Stir, do not leave butter just sitting it will cause a butter river on top, you want it to reduce with the cream and the flavors’ so Stir gently while reducing. 2 to 3 min and your done!

WALLA! your done, lets plate. Scoop out your Grits then strain Shrimp and Sausage from Sauce the spoon over the desired amount of the Sauce mixture you desire.

 

           See you Soon 🙂

 

 

 

 

 

 

A NEW START…

In May I had a terrible accident, I fell and injured my whole right side of my body.

I was just outside mowing my 5 acres, and the next thing I know I flew off the front porch and was laying in the front yard and could not move.

Sprained shoulder, Bruised hip bone, Sprained knee, Sprained Foot and ankle. I also busted my nose.

After my fun ride to the Emergency room, I came home in excoriating pain. I was unable to even get up and go to the bathroom, needless  to say I cried a lot. This was not me, this is not who I was. After about 2 weeks of bed rest I was able to move a little.

Day by Day I improved, its been almost 4 months now and I’m finally able to drive again, braking with my left foot. Doctor said it will still be  4 more months for a full recovery, even then I may still have to have some sort of knee support or a bit.

I apologize to the folks that were following me, Its been hard not to be able to cook and try new recipes. Hug Hugs too you guys.

YES, if your wondering if I gained weight the answer is YES. My family did the best they could, but the easy access food was the best. I’m getting back on track thank goodness, my sugar levels have been high and I’m extremely tired all the time. I think this has led to a lot of the depression I’ve been going through. But Its getting better. 🙂

I still get a lot of swelling in my foot and leg if I do too much, and I will be wearing a knee brace for a while  …BUT, IM BACK!

                                   NEW RECIPE COMING SOON

Low Carb Philly Cheesy Steak Wrap

 

I’ve never cared for Philly Cheese Steak, and now I no why, It was the Bread. I took away the fat hoagie and I’m in love! This light but hearty replica is AWESOME!

Trying some simple easy recipes to help my Son on his quest for a flat Abs! Hes an active full time College student and this is going to be a huge hit with him.

INGREDIENTS

1 Package (6 oz) Beef Steak fully Cooked (or your on leftover steak)

Romaine Large leaves (I used Butter lettuce,its what i had, its good too 🙂 )

Provolone cheese

1 Green Bell Pepper Sliced

1 Large Onion (I use Sweet onions)

1 Cup Portabella Mushrooms (sliced)

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon of Butter

Salt and Pepper

There we go!

Ok Guys, Grab a large pan or your Griddle and lets get cooking!

LETS COOK

Lets Prep! Grab your Bell Pepper, Onion and Mushrooms wash and slice. Don’t wash Mushroom just wipe with a dry towel.

In a Large pan or Griddle (Im going to show both) turn burner to Med  and add Oil and Butter. And toss in your sliced Veggie’s. NOT YOUR MUSHROOMS JUST YET!

Saute Veggie’s until tender and slightly brown, add Salt and Pepper, if they start to Cook too fast turn burner down and continue to saute.

                  

Add your Mushrooms and Saute just a little more 🙂

                  

Add your MEAT, Yeah look how simple!

                                           

Saute just a tiny bit more to heat the meat.

Ok Guys, now you can put your mixture into a plate and finish this next step in the same pan, but I love pulling out the Griddle. 

                        

Separate into large spoonfuls and turn Griddle on low, we are just going to melt the Cheese. Actually, you can melt the cheese anyway you guys want too, that’s really all we are doing at this step, but PLEASE DO NOT melt in Microwave it toughens up the juicy tender Steak.

Get your Lettuce wrap ready while cheese is melting.

Using a large Spatula gently lift and place on Lettuce.

                             

Roll and ENJOY! 

This Recipe makes about 6 to 8 Wraps depending on the size of your wrap. It stores really well and you can tote to work or school.

                            

I hope you Enjoy! Take Care Everyone .