Broccoli Apple Salad

Broccoli Apple Salad
Found https://therecipecritic.com/broccoli-apple-salad/

Prep time 20 mins
Total time 20 mins

Broccoli, pecans, cranberries, carrots, and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!
Author: Alyssa
Serves: 4-6

INGREDIENTS

4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries
Creamy dressing ingredients:
½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

Bacon Cups

Bacon cups are the ideal vehicle for easy finger-foods that don't require a utensil and a staple in the repertoire of low-carb dieters.

Give your muffin cups a quick squirt of your preferred non-stick spray, and wrap the outsides of each cup with a slice or two of thin bacon. You could fill immediately with your favorite filling, or, cook the cups in a 400 degree oven with just the bacon for about ten minutes until it starts to crisp, and then add your filling before you cook another ten minutes or so. The most popular filling would be eggs, but I've also stuffed bacon cups with hot spinach-artichoke dip for lip-smacking party apps.

Read More: http://www.mashed.com/93533/best-ways-cook-bacon/?utm_campaign=clip

Quick Low Carb Sugar-Free Shrimp Cocktail Sauce and Homemade Tomato Ketchup

Quick Low Carb Sugar-Free Shrimp Cocktail Sauce

December 21, 2016 by Brenda


Brenda’s Notes:

While the recipe does not include any sugar added, there are natural sugars in tomatoes within the salsa and ketchup which is why you see 1 gram in the nutrition info.
Read labels when purchasing store bought salsa as many do in fact include sugar.

Quick Blender Low Carb Sugar-Free Cocktail Sauce

Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
Serves: 16
Serving size: 1 ounce
Calories: 20
Fat: 0.7g
Saturated fat: 0g
Carbohydrates: 3.2g
Sugar: 1g
Sodium: 149mg
Fiber: 0.2g
Protein: 0.3g
Cholesterol: 1mg
Prep time:  3 mins
Total time:  3 mins


Ingredients

8 ounces mild or medium salsa (here's my homemade recipe)
8 ounces homemade sugar-free ketchup (below) or store bought
2 tbsp horseradish sauce
2 tsp lemon juice
1/4 tsp hot sauce or to taste (I used Tabasco)
Optional: pinch salt

Instructions
Add everything to your high powered blender and pulse 3-4 times or until desired consistency.
Taste and adjust spice and salt if needed.
Keep refrigerated until ready to serve.


Healthier Homemade Tomato Ketchup

May 6, 2013 by Brenda 42 Comments

It’s just the right texture and as smooth and luscious as what the kiddies are used to. You can increase the honey to 1/2 a cup if you think the family needs it as sweet as store bought ketchup. With the amount I used my kids liked it this way just fine, but it’s definitely not as sweet as bottled ketchup.

Typically on a bottle of ketchup a serving is only 1 tablespoon, but who has only a tablespoon of ketchup, ever?

 Notes on Sweetener:

You could substitute maple syrup for the honey or for a sugar free alternative you could sub erythritol or 1 tablespoon of powdered stevia.

UPDATE: I’ve made this in the blender without cooking anything on the stove but I eliminated the fresh onion and used some dried minced instead. I also skipped the honey and used erythritol to sweeten it. Using the blender and you can make this faster anytime you want. You can certainly still make it on the stove and I do think it provides a better mingling of flavors but in the blender is great for when you run out and have no time!


Healthier Homemade Tomato Ketchup

Author: Brenda Bennett
Nutrition Information
Serves: 30
Serving size: 2 tbsp

Calories: 35
Fat: 1g
Carbohydrates: 7g
Sugar: 5g
Sodium: 96mg
Fiber: 1g
Protein: 1g
Cholesterol: 0
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins

Ingredients

1 tablespoon olive oil
2 garlic cloves minced
1 cup chopped onion or 1 tbsp. dried minced onion
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup honey or erythritol for sugar-free or stevia
1 teaspoon salt
28 ounce can tomato puree
12 ounce can tomato paste
1/2 teaspoon ground cloves
1/2 teaspoon oregano

Instructions
Heat oil and saute garlic until fragrant.
Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Add in cloves and oregano.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 30 ounces.

Notes
Weight Watchers PointsPlus: 1*

Sugar-Free Chocolate Pecan Pie

Sugar-Free Chocolate Pecan Pie
 Prep Time 15 minutes
 Cook Time 50 minutes
 Total Time 1 hour 5 minutes
 Servings 12
 Calories 354 kcal
 Author Brenda Bennett | Sugar-Free Mom

Ingredients
1 prepared Chocolate Pie Crust or crust of choice
Filling
3 eggs
1-1/4 cup Swerve divided
1/2 cup butter softened, unsalted
1 tablespoon maple syrup
1 tablespoon black strap molasses
1/2 cup heavy cream
1 teaspoon arrowroot powder
1 teaspoon vanilla extract
1/2 teaspoon vanilla liquid stevia
1/4 teaspoon salt
1/2 cup sugar free chocolate chips like Lily's brand
1 cup pecans chopped
1/2 cup pecans halves

Instructions

Preheat oven to 350 degrees.
In a stand mixer add the eggs and 1/4 cup Swerve and blend on high until smooth. Set aside.
Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
Whisk in the cream and arrowroot and bring to a boil.
Continue to stir and simmer for 3-4 minutes until it starts to thicken.
Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
Stir until chocolate chips are all incorporated and melted, no lumps.
Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
Add the rest of the egg mixture into the chocolate mixture.
Stir in the 1 cup of chopped pecans and pour into prepared crust.
Top with remaining pecan halves to decorate top.
Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
Cool 2 hours then refrigerate.
Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.

Nutrition Facts
Sugar-Free Chocolate Pecan Pie
Amount Per Serving (1 g)
Calories 354 Calories from Fat 316
% Daily Value*
Total Fat 35.1g 54%
Saturated Fat 10.6g 53%
Cholesterol 79mg 26%
Sodium 69mg 3%
Total Carbohydrates 11.8g 4%
Dietary Fiber 4.3g 17%
Sugars 2g
Protein 5.5g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Crock Pot Sugar-Free Pumpkin Pie Bars

Crock Pot Sugar-Free Pumpkin Pie Bars
 Prep Time 15 minutes
 Cook Time 3 hours
 Total Time 3 hours 15 minutes
 Servings 16
 Calories 151 kcal
 Author Brenda Bennett | Sugar-Free Mom

Ingredients
Crust
3/4 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/2 cup raw unsalted sunflower seeds or sunflower seed flour
1/4 teaspoon salt
1/4 cup Swerve
4 tablespoons butter softened
Filling
1 29 ounce can pumpkin puree
1 cup heavy cream
6 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon liquid stevia
1 teaspoon pure stevia extract
Optional: 1/2 cup sugar-free chocolate chips such as the brand Lily's

Instructions

Place all ingredients for the crust in a food processor and process until fine crumbs.
Grease the bottom of a crock pot or slow cooker.
Press the crust mixture onto the bottom of the crock pot as even;y as possible.
Add the filling ingredients to a stand mixer and blend until combined well.
Stir in or top filling with optional chocolate chips if desired.
Pour mixture onto the crust.
Cover and cook on low 3 hours.
Uncover and let it cool 30 minutes then refrigerate the entire crock pot for at least 3 hours.
Slice and serve!

Recipe Notes
Weight Watchers Points Plus: 4*
Nutrition Facts
Crock Pot Sugar-Free Pumpkin Pie Bars
Amount Per Serving (1 g)
Calories 151 Calories from Fat 112
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 5.4g 27%
Cholesterol 85mg 28%
Sodium 155mg 6%
Total Carbohydrates 6.2g 2%
Dietary Fiber 3.4g 14%
Sugars 1.8g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Healthier Homemade Tomato Ketchup

Healthier Homemade Tomato Ketchup
 Prep Time 5 minutes
 Cook Time 20 minutes
 Total Time 25 minutes
 Servings 60
 Calories 13 kcal
 Author Brenda Bennett | Sugar Free Mom

Ingredients
28 ounce can tomato puree
12 ounce can tomato paste
1 tbsp olive oil
2 garlic cloves minced
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1 tbsp. dried minced onion
1/2 teaspoon ground cloves
1/2 teaspoon oregano
1 teaspoon salt
1/4 cup Swerve sweetener or another sugar free sweetener of choice

Instructions

Add all ingredients to a blender and pulse until desired consistency.
Taste and adjust spices and sweetener if needed.
Store in airtight containers in the fridge.
For Stove Top cooking:
Heat oil and saute garlic until fragrant.
Add 1 cup chopped onion and cook until softened.
Pour in vinegars, sweetener of choice and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Add in cloves and oregano.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Pour into Ketchup Bottle or Mason Jars.
Refrigerate. Makes 30 ounces. 1 ounce has 2 tbsp.

Recipe Notes

Net Carbs: 2.3g

Nutrition Facts Healthier Homemade Tomato Ketchup
Amount Per Serving (1 g)
Calories 13 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrates 2.5g 1%
Dietary Fiber 0.2g 1%
Sugars 0.7g
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.

STUFFED PEPPERS

Found http://www.bunsinmyoven.com/2017/03/27/cream-cheese-chicken-stuffed-peppers/

These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.

YIELD: SERVES
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES

Each pepper half contains 5 net carbs.

INGREDIENTS:

2 cups cooked, shredded chicken
8 ounces cream cheese, room temperature
4 ounces monterey jack, grated
4 ounces cheddar, grated
1 jalapeno, minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 cup salsa
4 bell peppers, any color

DIRECTIONS:

Preheat oven to 350 degrees.

Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.

Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.

Spoon chicken mixture evenly into each halved pepper.

Cover tightly with foil and bake for 40 minutes.

Serve immediately.