Category: Recipes

Oct 12 2015

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Low Calorie & Low Carb Brownies

A tasty chocolate treat without all the extra calories and carbs.  This brownie is sweet and delicious.  The low calorie and low carb brownies in this recipe do not contain walnuts.  They come out almost fudge like and taste amazing fresh out of the freezer too.

I have been using this homemade low calorie and low carb brownie recipe for several months now.  This recipe makes 32 individual brownies.  If you only eat 1 a day this one recipe will last you an entire month.  I like to make a full batch which is a 9 x 13 baking dish and store the individual brownies in the freezer for the chocolate cravings.

These brownies are rich and filled with chocolate goodness that hit the spot, but it won’t set you back if you are keeping track of your calories and carbs. Once this recipe is baked and cool it has a similar texture of a real brownie, but without the extra calories and carbs in each bite.  If you are looking for a healthy brown alternative try this recipe!

Low Carb & Low Calorie Brownie Recipe:

  •  1 stick Butter or Margarine (room temperature)
  • 2 cups Erythritol (powdered is best, but granulated will work too)
  • 1 tablespoon Vanilla
  • 4 Eggs (room temperature)
  • 1/2 cup Cocoa Powder
  • 1 teaspoon salt
  • 4 oz Unsweetened Chocolate (melted)
  • 2 cups Flax Seed Meal
  • 1 tablespoon Baking Powder
  • 1/3 cup Heavy Whipping Cream
  • 2/3 cup Water
  • 1 cup Artificial Sweetner

1.  Preheat oven to 350 degrees and grease a 9 x 13 baking dish.

2.  Cream butter or margarine until fluffy.  Add the Erythritol and cream until fluffy (want a fluffy texture).  If you use the Erythritol granulated it will not turn out as fluffy, but the brownies will still taste good (I have done it both ways).

3.  Add the vanilla to the butter mixture.  Beat the eggs into the mixture one at a time.  Add salt and cocoa powder; beat well.

4.  Add the melted unsweetened Chocolate and beat until fluffy.

5.  Add the remaining ingredients and mix well.

6.  Pour brownie batter into 9 x 13 baking dish.  Bake for 35 minutes.  Cool and cut into 32 squares.

These taste delicious fresh, cooled, or even frozen!

Total Calories:  113 and Total Net Carbs (which is Carbs minus the Fiber): 1.19 per individual Brownie

Low Calorie - Low Carb - Brownies - Recipes - P1430779c

Baked Brownie Goodness

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Bagged and ready to go into the freezer for treats throughout the month

The total calories and net carbs are based of the ingredients we used while cooking this recipe.  It is good idea to calculate based of the specific brand and ingredients you are using in your recipe, but this will give you a good base guideline.  As long as you use the ingredients listed above it should be fairly close.

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Sep 28 2015

Recipes - Bacon Asparagus Bundles - P1420366c

Easy Bacon Wrapped Asparagus Bundles

We like asparagus in our house.  When it is in season we have it more often, but loved to have it every once in awhile even out of season.  This is a super Easy Bacon Wrapped Asparagus Bundles recipe!  It only requires 3 ingredients too!

If you like bacon and asparagus you will probably like this recipe!  Our kids think this recipe is great.  For another bacon wrapped asparagus bundles with more ingredients – Bacon Wrapped Asparagus Bundles.

Easy Bacon Wrapped Asparagus Bundles Recipe:

  • 1 Fresh Asparagus Bundle
  • 12 package Bacon (we get center cut)
  • 1/4 cup Italian Salad Dressing

1. Preheat the oven to 400 degrees.

2.  Rinse and trim the ends of the asparagus.  Remove any hard stems on the asparagus stalks too.  Generally, the smaller the asparagus stalk the better because it is more tender.

3.  Divide your asparagus up into equal piles (3 to 8 stalks).   Pick the number of bundles you want to do and divide it up as equal as possible.

4.  Lay 1 asparagus bundle in the center of a slice of bacon.  Wrap the bacon around the asparagus bundle and place on a broiler pan.  Repeat this step until all your asparagus bundles are wrapped.  If you have extra bacon you can cook that on the pan beside the asparagus bundles if you want.

5.  Sprinkle each bundle equally with Italian Salad Dressing.

6.  Bake for about 20 to 25 minutes or until the bacon is cooked.*

*GRILLINGYou can also place these Bacon Wrapped Asparagus Bundles on the grill at your next cookout!  Make sure not to put it too close to a really hot spot or open flame on the grill for a long period of time.  It will usually take less time on the grill to cook these bundles.  Once the asparagus looks like it is starting to wilt a little and the bacon is cooked these will be done.

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Sep 21 2015

P1420517c

Cheese & Vegetable Topped Chicken

This recipe is an altered and lighter version of the Chicken Tomato Pasta Recipe.  The Cheese & Vegetable Topped Chicken recipe is a lower carb version, but is still tasty and healthy.  It is basically baked boneless skinless chicken breast topped with spinach, bok choy, mushrooms, and cheese.  If you are trying to cut out dairy you can eliminate the cheese and it is still a great main dish.

Cheese & Vegetable Topped Chicken Recipe:

  • 1 lb boneless and skinless Chicken Breasts (cooked, seasoned, and drained)
  • 1 cup Fresh Spinach
  • 1 cup Fresh Bok Choy
  • 1/2 cup Fresh Mushrooms
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Minced Garlic
  • Optional – Sliced or Shredded Cheese

1.  Preheat the oven to 350 degrees.  Grease a broiler pan and put the chicken breast on it (this allows the extra fat and/or juices to drain down and away from the chickens).  Sprinkle lightly with seasoning – salt, pepper, and/or chicken seasoning.  Bake until cooked through.

2.  While the chicken is cooking.  Slice up the vegetables into about 1/2 inch to 1 inch pieces (spinach, bok choy, mushrooms).  Heat 1/2 tablespoon of olive oil and minced garlic in a pan over medium heat.  Add the mushrooms and cook them for about 2 minutes.  Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.

4. Place your baked chicken breasts on the plates.  Top with the vegetable mixture.  Optional: Garnish tomatoes and sliced or a sprinkle of shredded cheese.

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Cheese & Vegetable Topped Chicken sitting on a layer for diced tomatoes (optional)

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Sep 14 2015

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Food is prepped and ready to be cooked for dinner over the campfire

First we shared our Campfire Steak & Kielbasa main dish.  Last week we shared with you our Campfire Garlic Bread.  Now this week we get to do another side dish – Portobello Mushrooms as well as desert – Cinnamon Apples.   A campfire is not the same without desert.  While we do really enjoy the sweet chocolate goodness of toasted marshmallows and s’mores this time around we tried something new.  Campfire Toasted Cinnamon Apples and they turned out crispy, sweet, and delicious!

Are you seeing a theme this mouth?  Maybe I am gearing up for a another fun family camping trip!?  The only probably is figuring out when to fit it in with all the other fun stuff going on!  Our family really does enjoy a good camping trip or fire pit meal!  It is fun to try new things or take items we used to only do on the grill and make them over a fire.  By the way, all of these recipes work beautifully on a grill too so feel free to cook up these goodies on it instead.

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Mushroom seasoned with Italian Salad Dressing is ready to go onto the fire

Campfire Toasted Portobello Mushroom Recipe:

  • Portobello Mushroom Top(s) (as many as you like, we did 1 this time and split it since it was so huge)
  • 1 tablespoon Italian Salad Dressing
  • Wooden or Metal Skewers

1.  Soak the wooden skewers in water for about 5 to 10 minutes.  This allows them to not burn up once over the campfire.  If you have metal skewers these can be used immediately.

2.  While the skewers are soaking in water.  Drizzle a touch of the Italian Salad Dressing over the outside of the portobello mushroom and the remaining tablespoon amount on the inside of the mushroom and allow to sit inside the cap to marinate it until it goes onto the campfire.

3.  Stick the skewers through the portobello mushroom.  Two skewers per piece works a little better when turning over the fire, but 1 will work too.

4.  Place the portobello mushroom (do the top side of the mushroom first so the bowl with the extra Italian Salad Dressing is facing up and continuing to season the mushroom as it cooks) on the campfire.  Cook until slight lines start appearing on the mushroom and flip once.  Depending on how hot the fire is it should only take 1 to 3 minutes per side when you see the Italian Salad Dressing start to boil or bubble inside the mushroom cap it is time to flip it.

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Starting to see the Italian Salad Dressing bubble inside the portobello mushroom cap so now it is ready to be flipped!

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Cinnamon Apples ready to be toasted over the campfire

Campfire Toasted Portobello Mushroom Recipe:

  • Sliced Apples (as many as you like and whatever type you enjoy)
  • 1 tablespoon Cinnamon & Sugar Mixture
  • Wooden or Metal Skewers

1.  Soak the wooden skewers in water for about 5 to 10 minutes.  This allows them to not burn up once over the campfire.  If you have metal skewers these can be used immediately.

2.  While the skewers are soaking in water.  Sprinkle the cinnamon & sugar mixture over the outside of the apple slices.

3.  Stick the skewers through the apple slices.  We put 2 slices on each skewer.

4.  Place the apple slices on the campfire.  Cook until the apple juices start bubbling and flip once.  Depending on how hot the fire is it should only take 1 to 3 minutes per side

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Cooking the portobello mushroom and cinnamon apple slices together

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 Almost done, both have been flipped and about ready to come off the fire!  Smells wonderful!

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Sep 07 2015

P1420484c

Smells really good! Starting for flip the garlic bread!

What’s better than traditional garlic bread as a side dish?  Campfire Garlic Bread of course!  The mixture of garlic with the hint of fire crispness makes it all the better.  The fire will give it an extra flavor too.  Not to mention it smells amazing as it is cooking.

Whether you planning your next camping trip or staying home.  It is super easy to make and a perfect addition to your camping or backyard bonfire meal.  Enjoy!

Campfire Garlic Bread Recipe:

  • 1/2 French Bread Loaf
  • Butter or Margarine
  • Garlic Seasoning (we like Lawry’s)
  • Wooden or Metal Skewers

1.  Soak the wooden skewers in water for about 5 to 10 minutes.  This allows them to not burn up once over the campfire.  If you have metal skewers these can be used immediately.

2.  While the skewers are soaking in water.  Slice one inch thick pieces off the loaf of french bread.  These are pretty thick so we usually make one per person.  Butter both side of the bread and sprinkle on the garlic salt.

3.  Stick the skewers through the bread.  Two skewers per piece works a little better when turning over the fire, but 1 will work too.

4.  Place the garlic bread on the campfire.  Cook until slight lines start appearing on the buttered bread and flip once.  Depending on how hot the fire is it should only take 1 to 3 minutes per side.

Makes between 3 to 6 pieces of garlic bread based on the size and shape of your french bread.

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 Garlic Bread ready to go on the campfire

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