American Archives - Page 2 of 2 - LowCarbvana

Appetizers, Snacks

Spicy Avocado Boats

March 6, 2022April 4, 2022 Irma Crepps

As my mom would say, “We eat with our eyes”. These cute little boats are not only appealing to your eyes, they are stuffed with flavorful charred tomatoes, onions and spicy chipotle peppers in adobe sauce. So satisfy your eyes and your tastebuds folks. Enjoy!

Spicy Avocado Boats

Approximately 8 carbohydrates per serving

Course Appetizer, Side Dish

Cuisine Mexican

Keyword Avocado

Prep Time 15

Cook Time 5

Total Time 20

Servings 4

Equipment

Cast iron skillet or your favorite fry pan
Wooden spoon or spatula
Chopping knife
Teaspoon
Serving Platter
cutting board

Ingredients

2 Tbsp Extra virgin olive oil evoo
½ Cup diced onion yellow, white or red
½ Cup diced green pepper
½ Tsp each salt and pepper
½ Cup cherry tomatoes cut in half, plus 5 uncut for garnish
¼ Cup chopped cilantro reserve half
1-2 Chipotle pepper in adobe sauce Chop, remove seeds
2 Ripe avocados cut in half, remove pit, and rub cut side with lime juice to prevent browning
2 Tbsp Lime juice reserve half
1 Cup Lettuce
½ Cup Sour cream full fat
Tortilla chips a low carb option is SmartChips: 2 carbs/10-12 chips

Instructions

Gather all the "tools for the trade" and ingredients to save lots of time!
Saute onions and peppers in evoo in skillet on medium high until soft, about 4-5 minutes.
Char tomatoes in same skillet, about 5 minutes.
Stir in half of the chopped cilantro, Chipotle peppers, and 1-2 teaspoons of the canned Chipotle liquid, depending on how much heat you like!
Hollow out approximately 2 teaspoons from the center of the halved avocados to enlarge the "boats".
Scoop the onion and pepper mixture in each avocado cavity.
Place filled avocado halves on a bed of lettuce with reserved tomatoes. Sprinkle reserved lime juice on top.
Garnish with reserved cilantro, and sour cream. Serve with your favorite tortilla chips.

Dinner Entrees, Lunch

Creamy Herb Stuffed Chicken Breasts

March 5, 2022April 4, 2022 Irma Crepps

This is one of my first attempts (in my 20s) at cooking chicken. I still love it. It is super quick and easy. It is full of a garlic creamy sauce to sop-up with your bread. An answer for your weeknight question, “Okay…what do I do with this chicken breast?” SO good folks. Enjoy!

Creamy Herb Stuffed Chicken Breasts

Approximate Carbohydrates per serving: 12

Course Main Course

Cuisine American

Keyword Chicken, Cream cheese

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Equipment

cutting board
Sharp knife
whisk, tongs & wooden spatula
cast iron or other heavy-bottom fry pan with lid
3 medium rectangle dishes or bowls for dredging chicken breasts
Measuring Spoons & Cup
Meat thermometer
plate or platter

Ingredients

2 Chicken breasts
½ Cup Almond flour
2 Large Eggs
½ Cup Panko bread crumbs
½ Cup Grated parmesan cheese
1 Tbsp Grill Seasoning or 1 tbsp each of salt, pepper, and paprika
2 Tbsp Extra virgin olive oil evoo
4 Tbsp Butter divided
4 Ounces Cream cheese Divided
1 Lemon zest and juice
2 Cloves Garlic, minced or 2 tsp garlic powder
2 Tsp Herb De Provence (or mix 1 tsp each of dried thyme and rosemary) or 1 tsp each of dried thyme and rosemary
1 Cup Chicken stock
¼ Cup Dry white wine optional however it really deepens the flavor

Instructions

Gather all equipment and ingredients to save time.
Line up three dishes for dredging chicken.
In the first, add almond flour. In the second, add eggs and whisk with 1 tbsp water. In the third, add panko & parmesan cheese. Season each dish with 1 tsp Grill Seasoning. Set aside.
In cereal-size bowl, mix 2 tbsp softened cream cheese, Herb De Provence, lemon zest and juice, and garlic. Set aside.
Place one hand on top of the chicken breast. Carefully cut through the thick part of the chicken.
Open the chicken breast like a book.
Spoon the cream cheese filling on one side of the breast. Fold over to close the chicken "book". It's okay if some spills out!
Dip both sides of the chicken breasts in the three dredging dishes, shaking off excess after each dip.
Heat 2 tbsp butter and 2 tbsp evoo in fry pan on med high. Once the butter starts to bubble, add the chicken breasts and cook for 5 minutes on medium high. Flip over for an additional 4 minutes. Remove to a serving plate.
Make the sauce: Add remaining evoo, butter, cream cheese, chicken stock and wine to your pan. Loosen the brown chicken bits from the bottom of the pan. Simmer and whisk to a creamy consistency. Return chicken to the pan, cover with a lid, and continue to simmer on low about 5 minutes or until internal temperature reaches 165F.
Spread sauce on each plate. Top with chicken breast and sprinkle with parsley. Serve with a fresh green salad and crusty garlic bread to soak up the sauce.

Desserts, Holiday Favorites

Pumpkin Bread with Cinnamon Cream Cheese Frosting

November 6, 2021April 4, 2022 Irma Crepps

I love anything pumpkin flavored. The question is, why don’t I enjoy this healthy orange squash throughout the year? It is so good! I hope you enjoy this comforting bread anytime of year.

Pumpkin Bread with Cinnamon Cream Cheese Frosting

Approximate Carbohydrates per serving: 17

Course Dessert, Holidays, Snack

Keyword Almond flour, Cream cheese, Pumpkin

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 10

Equipment

Food processor or large bowl
Rubber spatula
Parchment paper
Bread pan
Measuring cups and spoons
Cooking spray or butter

Ingredients

2 Cups Almond flour I use super fine flour or pulse for 10 seconds in food processor
1 Tbsp Baking powder I know it seems like a lot, but it works well!
1 Tsp Baking soda
2 Tsp Cinnamon divided
½ Tsp Ground nutmeg
½ Tsp Ground cloves
1 Tsp Salt
¼ Cup Brown sugar Sweetener of Choice I use Swerve, plus 1 tsp for topping
2 Tsp Liquid Sweetener of Choice I use Liquid Vanilla Stevia
1 Tsp Pure vanilla
2 Large Eggs
1 Cup Canned pureed pumpkin
1 Tsp Pumpkin seeds for topping

Cream Cheese Frosting

8 Ounce Softened cream cheese
¼ Cup Powdered sweetener of choice I use Swerve
1 Tsp Pumpkin seeds I use slightly salted organic
1 Tsp Pure vanilla

Instructions

Gather all "tools for the trade" to save time. Set oven to 325F.
Line bread pan with parchment paper by overlapping the sides for easy removal of the bread. Use Cooking Spray or butter on top and under the paper as you fit it to the bottom of the pan.
Mix all dry ingredients in food processor.
Add liquid sweetener, vanilla, eggs and pumpkin.
Mix until you have a creamy consistency.
Pour mixture into the bread pan. Bake in the center of the oven for one hour. Check for doneness by inserting a toothpick in the center that should come out dry.
Let cool completely in pan before frosting.

Cream Cheese Frosting

In food processor or bowl, mix all the frosting ingredients until creamy. Lift cooled bread with parchment paper from pan to a flat surface to frost.

Toppings

Sprinkle with remaining tsp of cinnamon and brown sugar. Top with pumpkin seeds.
Slice and enjoy with your favorite hot tea or coffee!

Dinner Entrees, Lunch

Salmon with Blackberry Sauce

October 23, 2021April 4, 2022 mike@smithmike.com

Ever get tired of the same old salmon recipe? Well, I am sure this one will satisfy your cravings with tones of sweet, sour, salt, and umami. Even your children will ask for more with the natural sweetness from the blackberry sauce. So tasty, so quick, it may just become your weekly go-to salmon recipe. Crusty on the outside, juicy tender on the inside.

Salmon with Blackberry Sauce

Approximate Carbohydrates per Serving: 6 gm

Course Main Course

Cuisine Mediterranean

Keyword Blackberry, Bok Choy, Salmon

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Equipment

Measuring Spoons & Cup
Large Skillet I like a cast iron to get a nice crust, or your favorite frypan
Spatula, Tongs, Whisk
Serving Platter
Paper Towels & Aluminum Foil

Ingredients

4 Center cut salmon fillets I like sockeye
2 Tsp Salt divided
1/2 Tsp Fresh ground black pepper
1 Tbsp Avocado oil substitute with extra virgin olive oil or canola oil
1 Tbsp Butter
2 Organic baby bok choy cut in half lengthwise
6 Organic scallions cut in half
1 tsp Dry ginger or fresh grated
1 tsp Garlic powder or fresh grated
1/2 cup All-Fruit blackberry preserves I like the no added sugar brands
2 tbsp Dijon mustard
1/3 cup Apple cider vinegar
1 cup Organic blackberries
1 tbsp Capers

Instructions

Gather all ingredients and "tools for the trade" to save time.
Pat salmon dry with paper towels. Season with 1 tsp salt and ½ tsp pepper. Heat oil and butter in skillet on medium-high until butter starts to foam.
Sear salmon, flesh side down for 3-4 minutes or until a golden crust appears. Flip over and sear for 3-4 minutes more. Remove to a platter and cover with foil. It will continue to cook under the foil.
Season scallions and bok choy with ginger and garlic. In the same skillet on medium high, sear scallions and bok choy (cut side down) until tender, about 2 minutes. Remove to salmon platter and cover with foil.
In the same skillet, mix together preserves, mustard, and vinegar. Whisk sauce until smooth. Simmer for 2-3 minutes to reduce.
Top the salmon and vegetables with sauce and blackberries. Sprinkle with capers.

Desserts, Holiday Favorites, Snacks

No-Bake Lemon-Berry Cheesecakes

June 24, 2021April 4, 2022 Lisa Hazell

Need a super quick and delicious dessert for Easter? This one screams springtime in every silky, lemony bite! Have friends or family feel special with their own mini cheesecakes. No need to share! So creamy and sooo good! Enjoy!

No-Bake Lemon-Berry Cheesecakes

Approximate Carbohydrates per Serving: 12 gm

Course Brunch, Dessert, Easter, Holidays

Cuisine American, Easter

Keyword Berries, Cream cheese, Ricotta cheese

Prep Time 15

Cook Time 15

Total Time 30

Servings 8

Equipment

8 small ramekins or bowls
Food processor or handmixer
Small sauce pan
Measuring spoons and cups
Rubber spatula & a whisk
Paring knife
Pastry brush

Ingredients

4 Full sheets graham crackers 62 gm crushed
4 Tbsp Butter melted
1 Block cream cheese 8 oz softened at room temperature
⅓ Cup Freshly squeezed lemon juice approx. 2 lemons and zest of 1 lemon
1 Cup Whole milk ricotta cheese
1 Tsp Lemon extract or pure vanilla extract
3-4 Tbsp Sweetener of choice I use 1 tbsp stevia with 3 tbsp allulose or liquid stevia
8 Fresh strawberries or your favorite berries stems removed; cut in a fan-shape or diced
1 Tbsp All Fruit strawberry preserves no sugar added
1 Cup Whipped cream optional

Instructions

Gather all your "tools for the trade" including your ingredients to save you lots of time!
Crush graham crackers in food processor (or ziplock bag). Reserve 1 tsp. Add butter and mix well. Press mixture into the bottom of ramekins with the back of a spoon.
In food processor (or bowl) mix cream cheese, lemon juice (reserve 1 tbsp), lemon zest, ricotta cheese, extract, and sweeteners until creamy.
Fill ramekins and make a smooth top with the back of your spoon
In a small saucepan on medium heat, whisk strawberry preserves and 1 tbsp of reserved lemon juice until smooth.
Top each ramekin with a cut or diced strawberry (or whipped cream and strawberry). Brush strawberries with preserve mixture. Sprinkle reserved crushed graham cracker on top.
Refrigerate about 30 minutes to set.

Chocolate Desserts, Desserts, Snacks

Dark Chocolate Truffles

June 24, 2021January 20, 2024 Lisa Hazell

One of my all-time favorite indulgence is afternoon tea….preferably with a sweet….preferably something chocolate. Dark chocolate please! These little morsels are so rich and satisfying, I dare you to eat just one. Whether tea, coffee, or your much needed snack in the car while running errands, these dark chocolate truffles should satisfy any chocolate craving, any time of day. The cayenne pepper is not hot. It really elevates the chocolate leaving a nice lingering taste. And because it’s low carb, hey, I think you can have two! It’s all good. Enjoy.

Dark Chocolate Truffles

Approximate Carbohydrate per Truffle: 5.6 gm

Course Dessert, Easter, Snack

Keyword Chocolate, Nuts

Prep Time 20

Cook Time 10

Total Time 30

Servings 20 Truffles

Equipment

Food processor or a hand mixer and medium size bowl
Rubber spatula
Small ice cream scooper or two teaspoons will work
Cookie sheet lined with parchment paper or cooking spray
Small bowl microwave-safe

Ingredients

½ Cup Butter softened
1 Cup Unsweetened Cocoa Powder
⅓ Cup Sweetener of Choice I use Brown Sugar Swerve
1 Tsp Liquid Sweetener of Choice I use Liquid Chocolate Stevia
½ Tsp Cinnamon
½ Tsp Cayenne Pepper Optional, however this leaves a great little kick after each bite!
½ Tsp Coffee grounds This really elevates the chocolate taste!
⅓ Cup Crushed pecans Or your favorite nut

Chocolate Icing

1 Tbsp Butter
1 Ounce Dark Chocolate I like Lilly's
¼ Cup Sweetener of Choice I use Allulose & 1 tsp stevia

Instructions

Preheat Oven to 350º F. Gather all "tools for the trade". This saves you lots of time!
Mix first seven ingredients in a food processor or bowl until well blended.
Form 1 tsp of mixture into a ball with your hands and place onto a lined cookie sheet. Continue to form balls with remaining mixture.
Bake for 10 minutes and cool completely.
Meanwhile, make the icing by melting the butter and dark chocolate chips in the microwave. Microwave on high for 30 second increments only to avoid burning the chocolate. Stir until smooth and creamy.
Dip the top of each truffle in the icing.
Sprinkle each with crushed nuts.
Let icing harden completely and enjoy!!