Spicy Stuffed Mushrooms

Ingredients

1 lb. medium to large fresh mushrooms
1/4 cup grated parmasan cheese
1/4 cup dry bread crumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped onion
1 garlic clove, minced

Cooking Instructions

Nutrition information is for serving size 1 mushroom.
Heat oven to 350 degrees. Separate mushroom caps from stems; set caps aside. Finely chop mushroom stems.
In a medium bowl, combine mushroom stems with all remaining ingredients. Press mixture firmly into mushroom caps, mounding on top.
Place in ungreased 13 X9-inch pan. Bake at 350 degrees for 18 to 23 minutes until thoroughly heated.
Makes 40 muchrooms

Servings Per Recipe: 1

• calories 8
• protein 1g
• carbohydrate 1g
• fat 1g
• cholesterol 1mg
• sodium 30mg
• potassium 45mg
• fiber 0g

Oven Baked Buffalo Chicken Fingers (Super Easy)

Ingredients

1/4 cup buffalo wing hot sauce
1 1/4 cups  crispy bread crumbs *id use crushed pork rinds here, lowers the carb content, adjust nutritional values accordingly*
1/2 teaspoon paprika (I add extra paprika as well as some cayenne because I like mine a bit more spicy)
1/4 teaspoon salt
2 tablespoons butter or margarine, melted
1 lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips

Cooking Instructions

1. Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray)
2. In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture. Place on cookie sheet.
3. Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.
These can be served with celery and a ranch dressing but the ranch dressing is not calculated into the nutritional info.

Servings Per Recipe: 8

• Calories 160
• Total Fat 6g
• Saturated Fat 2.5g
• Trans Fat 0g
• Cholesterol 45mg
• Sodium 380mg
• Carbohydrate 13g
• Dietary Fiber 0g
• Protein 14g

OATMEAL ALMOND CRISPS

Oatmeal Almond Crisps

 

These cookies are delicious ~ buttery oatmeal & almond goodness!

1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup Nature Sweet crystals
1 1/4 cup old fashioned oatmeal *add your favorite vanilla or unflavored protein powder to add bonus protein to this recipe. adjust nutritional values accordingly.
3/4 cup sliced almonds

Preheat oven to 350. Line two baking sheets with parchment paper or silicone nonstick liners.

Whisk together the egg, butter, vanilla and Nature Sweet until smooth. Add oatmeal and almonds and mix to coat. Drop by heaping teaspoons onto prepared sheets. Flatten each cookie into a 2 inch round. Bake 10-12 minutes or until edges are golden brown. Cool completely on sheets and then remove. Store in airtight container.

Makes 18 two-inch cookies
Per Cookie:
calories 71,
fat 4g,
carbs 4g,

protein 2g

CARROT SNACKIN' CAKE

Carrot Snackin' Cake

 

Perfect Sunday afternoon snackin cake - simple and tasty.

2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product - click for info)
3/4 cup all purpose flour *use your favorite vanilla or unflavored protein powder here to boost the protein value. adjust nutritional values accordingly
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup finely grated carrot

Preheat oven to 350 degrees.

Blend eggs, yogurt, and Nature Sweet in a small bowl until creamy; set aside. Combine all-purpose flour, almond flour, baking soda, salt, and cinnamon. Blend the egg mixture into the flour mixture until just combined - fold in the shredded carrot.

Turn into 8 inch round cake pan, and bake for 30 minutes or until toothpick inserted in center comes out clean.

Dust with Splenda just before serving. Or whip 8 ounces of light cream cheese with 1/2 cup Nature Sweet and a teaspoon vanilla to use as a frosting.

Cut into 9 squares.


Per serving:
Calories 110,
fat 4g,
carbs 14g (sugar 4g),
protein 5g

BROWNIES - SPLENDA VERSION

Brownies - Splenda version

 

This simple brownie recipe uses easy to find ingredients and tastes delicious. Give it a try.

The other version of this recipe turns out better using Nature Sweet, but I would like everyone to be able to make these; not just folks who have our Nature Sweet. I often bake this recipe in a loaf pan for thicker brownies.

1/2 cup butter
1/2 cup cocoa powder (Ghiradelli unsweetened cocoa is the best and available in many supermarkets)
2 large eggs
1 cup Splenda Granular
1/2 teaspoon vanilla
Pinch of salt
1/4 cup all purpose flour *add your favorite protein powder here to add a boost of protein. adjust nutritional values accordingly.
1/2 cup chopped walnuts or pecans - optional 

Preheat oven to 300 degrees.

Melt butter and cocoa in a small saucepan over low heat stirring until smooth - remove from heat to cool. Beat eggs in a medium bowl until thick and smooth, add Splenda, vanilla, and salt - stir in cooled chocolate mixture. Fold in flour and walnuts.

Pour into an 8 inch square pan that has been lightly sprayed with nonstick cooking spray. Bake 12 to 14 minutes or until firm but still slightly soft near center. Brownies are best when slightly under-baked. Cool before cutting into 2 inch squares.

Makes 16 brownies –
Calories 84,
fat 7g,
carbs 4.5g,
protein 2g

BLUEBERRY STREUSEL CAKE

Blueberry Streusel Cake

 

This is a sugar free recipe but because it contains a cup of regular white flour it is not low in carbs. I cut my cake round into 16 pieces as a small piece is very filling.

3/4 cup Nature Sweet
½ stick butter, softened
1 egg
1/2 cup reduced fat sour cream, or Greek yogurt
3/4 cup all purpose flour *use your favorite unflavored or vanilla flavored protein powder, and bump up the protein values. adjust nutritional values accordingly.
3/4 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not defrost

Topping
1/3 cup Nature Sweet or Whey Low sugar replacer
1/3 cup all purpose flour
½ stick butter, softened
1/3 cup sliced almonds or pecans
1 teaspoon cinnamon

Spray a deep 8 inch round or square pan with Pam; preheat oven to 350 degrees.

Cream sugar and butter - add egg and sour cream, blending until smooth. In a small bowl combine flour, almond flour, baking powder and salt and add to egg mixture. Fold in frozen blueberries and spread batter in prepared pan. In the small bowl blend topping ingredients with fork until crumbly and well blended and arrange evenly on top of batter.

Bake for 25 to 30 minutes, until cake tests for doneness.

16 servings
Calories 127,
fat 12g,
carbs 8g,

protein 4g

BLUEBERRY RICOTTA MUFFINS

Blueberry Ricotta Muffins

 

Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.

1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle
*add a scoop or two of your favorite vanilla flavored protein powder and bump up the protein values for this recipe, adjust nutritional info as needed.

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 16 to 18 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin:
151 Cal;
5 g Protein;
8 g Tot Fat;
11 g Carb;
3 g Sugar;
124 mg Sodium

APPLE SNACKIN CAKE

Apple Snackin Cake

 

A very moist cake that is perfect for an evening treat. The family will eat it up, so don’t plan on leftovers! This is a lightly sweet, no frosting type of cake - a snackin' cake.

3/4 cup all purpose flour *you could use your favorite vanilla protein powder in place of flour and lower the carb value
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product www.BariatricEating.com)
2 medium Granny Smith apples

Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray.

Blend together the all purpose flour, almond flour, baking soda, salt, and cinnamon in a medium bowl. In a separate small bowl, blend the eggs, yogurt and Nature Sweet.

Add the wet mixture to the dry mixture and stir until just mixed. Peel and then shred the apples on a box grater – gather up the pile of grated apple and squeeze out most of the juice using your hands. Fluff and measure a loosely packed cup. Fold apple into batter.

Turn into cake pan, and bake for 25 to 30 minutes, until toothpick inserted near center comes out clean. Cut into 9 squares.


Per serving: Calories
110, fat 4g,
carbs 14g
(sugar 4g),

protein 5g

ALMOND MACAROONS

Almond Macaroons

 

Chewy, moist and delicious, a wonderful cookie that happens to be sugar free. This recipe is designed to work with Nature Sweet Crystals - Sugar Replacer, Splenda does not work with these proportions. 

Make sure you use the parchment paper to line your baking sheet (or a Silpat) or you will have to pry the cookies from the surface. 

Another great cookie tip is to pick up a one inch ‘ice cream scoop’ from the kitchen gadget section of your grocery store. 

It is made for measuring an even portion for perfect batches of cookies and is invaluable.

These will become a family favorite as they are fabulously simple and taste superb.

¾ cup Nature Sweet Crystals - Sugar Replacer
2 egg whites
½ teaspoon almond extract
2 ¼ cups sliced unblanched almonds, about 10 ounces
Parchment paper (available in grocery stores near the plastic wrap)

Lightly spray each of two baking sheets with nonstick vegetable cooking spray. Place a sheet of parchment paper on each (parchment wont slide if you use the cooking spray first). Preheat oven to 350 degrees.

In a large bowl using a whisk or electric beaters, beat the egg white until foamy - add Nature Sweet crystals and extract and blend on low speed until sugar substitute has dissolved and mixture is creamy. Fold in almonds to coat and mixture is evenly moistened. Mound tablespoonfuls on prepared cookie sheet. Bake for 10 to 12 minutes, until golden. Cool for 10 minutes and carefully remove to a wire rack. Store in an airtight container.

Makes 36 cookies
Per Cookie,
calories 21,
fat 1g,
carbs 2g,

protein 2g

EASY ZUCCHINI PARMESAN

Easy Zucchini Parmesan
This quick and healthy snack tastes like a gormet side-dish, but just takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.
INGREDIENTS
Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray
DIRECTIONS
Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!
Number of Servings: 1
serv
 

Nutritional Info

Amount Per Serving:

Calories: 51.6

Total Fat:	1.6g
Total Carbs:	7.3g
Dietary Fiber:	2.5mg
Protein:	3.2g