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  1. navy_mom
    navy_mom
    I thought we should have a "recipe" section! that way when you find a particular recipe you like, copy and paste it here! Then come back and tell us if you tried it! and rate it!

    Here's the one I hope to try this evening!

    Cauliflower Crust Pizza

    Step 1: Rice/shred fresh or frozen cauliflower. I use a cheese grater and the consistency is much better then just finely chopping it.

    Step 2: Mix together the following ingredients:
    2 Cups riced/shredded cauliflower
    1/2 Cup Mozzarella
    1/2 Cup Parmesan cheese
    1 Egg
    garlic powder to taste

    Step 3: Press the crust onto a greased pizza pan or cookie sheet. Bake for 15-20 minutes at 450. Bake the crust, without any toppings, until it is crispy and golden. This is the most important part of the process. (You can play with the cauliflower/egg/cheese ratios if this consistency isn't to your liking)


    Step 4: Add your toppings, making sure to use a low sugar sauce, and then bake until they have melted. Probably about 10 minutes. Slice up and serve.

    THIS IS AMAZING! PLEASE CHECK THE PICS IN THE PICTURE GALLERY!!!! GO MAKE THIS NOW!!! LOL
  2. bdjohnson510
    bdjohnson510
    Here's the Crock Pot Yogurt Recipe...
    Crock Pot Yogurt

    Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.

    * Turn your crock pot to low and pour in 1/2 gallon of milk.
    * Heat on low for 2 hours and 30 minutes.
    * Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
    * After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.
    * Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
    * Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
    * Let it culture overnight, 8-12 hours.
    * In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
    * For optimum texture, refrigerate for at least 8 hours before using.
  3. bdjohnson510
    bdjohnson510
    Then I found this recipe but you need a yogurt maker....but it promises to be as good as or better than Greek Yogurt in that it's really thick...

    Easy Homemade Yogurt
    makes 4 cups
    made in my Salton Yogurt Maker

    4 cups of 1% organic milk
    1/2 cup dry non-fat milk powder
    1/2 cup organic yogurt starter

    Put milk in a clean metal saucepan and place over medium heat. Add milk powder and stir until dissolved completely. Heat until nearly boiling, about 185 degrees. Watch carefully though because you dont want to boil the milk.

    Remove the milk from the heat and let it cool to 100 110 degrees. You can do this one of two ways let it cool on the counter. (This takes way too long for me.) Or, pour the milk into a clean bowl and set the bowl with the milk into a larger bowl with ice in it. (This is called an ice bath.)

    Stir every 1o minutes or so until the yogurt temps between 100 and 110 degrees. Put the yogurt starter into a glass measuring cup. Add some of the warm milk to the starter and stir until its combined and smooth. Stir this into the milk.

    Divide evenly between the glass jars, pop the plastic lids on, and place in your handy yogurt maker. Put on the plastic lid, plug in, and turn on. Leave yogurt in the yogurt maker for 6 10 hours, depending on how you like your yogurt. I took mine out at 10 hours. Its perfectly divine.
  4. bdjohnson510
    bdjohnson510
    These were amazing....

    Roasted Brussels Sprouts Recipe

    Ingredients
    • 1 pound Brussels sprouts, rinsed, ends trimmed
    • 1 Tbsp minced garlic (about 3 cloves)
    • 1 teaspoon lemon juice
    • 2 Tbsp olive oil
    • Salt
    • Freshly ground black pepper
    • 1/4 cup freshly grated Parmesan cheese (optional)
    Method
    1 Preheat oven to 350F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
    2 Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
    The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
    Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)
    Serves 4.
  5. bdjohnson510
    bdjohnson510
    Cranberry Swirl Cheesecakes with Chocolate Crust (These were really pretty and very good)
    (From All I Dream About Is Food Blog)

    Cranberry Sauce:
    1/2 cup fresh cranberries
    1/4 cup water
    2 tbsp granulated erythritol
    10 drops stevia extract

    Crust:
    3/4 cup almond flour
    1/4 cup cocoa powder
    1 tsp granulated erythritol or xylitol
    2 tbsp butter, melted

    Filling:
    1 1/2 packages cream cheese (12 oz), softened
    1/4 cup granulated erythritol
    1 large egg
    1 egg white
    2 tbsp whipping cream
    1/2 tsp vanilla extract
    15 drops stevia extract

    For the cranberry sauce, combine cranberries, water and erythritol in a heavy saucepan over medium heat. Bring to a boil and cook until berries pop and mixture thickens, about 8 minutes. Add stevia and mash berries with the back of a fork. Set aside and let cool.

    For the crust, line a 12 muffin pan with paper liners and preheat oven to 350F. Mix almond meal, cocoa, sweetener and butter in a medium bowl until mixture begins to clump together. Divide evenly among prepared muffin tins and press down into bottom of paper liners to form a crust. Bake 8 minutes. Set aside and reduce oven temperature to 325F.

    For the filling, beat cream cheese until smooth. Beat in erythritol, then egg and egg white, until each is incorporated. Beat in cream, vanilla and stevia until fully combined and mixture is smooth and pourable.

    Divide filling among muffin tins, smoothing carefully with the back of a spoon. Dab one or two teaspoons of cranberry sauce over the top of each cheesecake and swirl with a toothpick to create a marbled effect. Bake until cheesecakes are puffed and set, 25-30 minutes.

    Remove from oven and let cool completely, then transfer to refrigerator to chill for at least 3 hours. Remove paper muffin liners before serving.

    Makes 12. Each cheesecake has a total of 10g of carbs, but only 3.6g if you subtract erythritol.
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