Low Carb Keto Meal Plan Menu Week 30


Ketogenic Low Carb Meal Plans sent right to your email each week!

Whether you are on the low carb diet or the keto diet or just on a sugar free diet, my meal plans will work for you! All my meals and recipes are sugar free and gluten free. You will have your breakfasts, lunches and dinners as well as desserts planned for you but that doesn’t mean you have to stick to that plan. My meal planning software allows you to swap, delete, add or start from scratch! So you won’t be tied to it, if sticking to a set meal plan bothers you. Some people find great comfort in having all their meals planned out for them, others might like more flexibility. If you are in either category these meal plans will be just what you need to get on track.

Meal plans are especially helpful if you have no idea what to make your family and you’re trying to eat low carb and/or keto. That’s where my recipes come in handy. I’m a busy mom of 3 kids and a pretty picky hubby who all love to eat! Even though my kids are eating keto, they are low carb and like I said, your family really won’t care as long as the food is delicious. All my recipes are approved by my family first before they are posted on my blog so have no fear that your family won’t like the recipes. 

Planning meals  is important on a low carb diet.  When you have a plan, all the rest falls into place. You have a shopping list and you’ll save money by sticking to the list rather than buying crappy packaged foods or ordering out. Even the shopping lists adjusts when you want to delete a recipe or swap it with something else, so you won’t have to worry about that shopping list, it will update for you!

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Since January 1st I’ve added a meal planning membership that provides you a weekly menu plan with detailed shopping list. Once you receive the meal plan in your email, all you have to do is print the shopping list. You get the new weeks menu each Friday and the week begins on Sunday so that allows you to food shop Friday or Saturday to get ready for the week ahead.

Unlike other meal plans you may have tried, this meal plan is adjustable! This means if you’re not crazy about a particular meal, you can swap it out for something else and the best part is that the shopping list adjusts accordingly! Besides that, if you don’t have a large family like I do, you can adjust the servings of all the meals and again the shopping list will adjust. It’s pretty amazing software!

Here are just a few recipes on this weeks meal plans include:





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Keto Zucchini Fritters


Keto Zucchini Fritters made with creamy ricotta cheese are a fantastic, low carb, gluten free, nut free, keto side dish for any meal! 

There’s just something about zucchini in season in the summer months that just make me want to make all recipes using zucchini! I can’t get enough of it, and hopefully you can’t either and are looking for more ways to use this delicious vegetable! 

Today’s recipe is a very easy zucchini fritter recipe that is perfect to use up zucchini if you have a garden and have an overload. Simply double or even triple the recipe to make more to have on hand in the fridge for the rest of the week. You could even cook these and freeze them for another time in the next month when you just need a simple side. 

Using coconut flour helps absorb some of the moisture and water typically found in grated zucchini. If you don’t like coconut flour and want to swap it with almond flour you would need to use more like 1- 1.5 cups of almond flour to make these hold together well. I would highly suggest trying the coconut flour though as you honestly won’t even taste a coconut flavor. The spices with the ricotta cheese and flavor of zucchini are the stars in this recipe. 

Enjoy with some main meals like my Crock Pot Garlic Parmesan Chicken or Crock Pot Maple BBQ Pulled Beef.

Or just serve it with a delicious salad for a vegetarian meal!

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Keto Zucchini Fritters

Servings 5 servings @ 2 fritters each

Ingredients

  • 4
    cups
    zucchini
  • 3
    ounces
    ricotta cheese
  • 1/2
    cup
    coconut flour
  • 2
    eggs
  • 2
    tsp
    lemon zest
  • 1
    tbsp
    fresh basil
    chopped
  • 1
    tsp
    onion powder
  • 1
    tsp
    garlic powder
  • salt and pepper to taste
  • oil for frying

Instructions

  1. Grate the zucchini and place in a colander to drain for 10 minutes.

  2. Place into a clean cloth and squeeze until almost dry.

  3. Place in a large mixing bowl and add all of the other ingredients, except for the oil, and
    mix really well.

  4. Refrigerate mixture for 30 minutes to allow it to thicken.

  5. Heat a few tablespoons of oil in a frying pan and dollop approx. ¼ cup of mixture at a
    time into the oil, using a spoon to neaten the edges and spread it out to a
    fritter. You should be able to make about 10 fritters.

  6. Fry until golden on both sides. Enjoy immediately.

  7. Store in the refrigerator for up to 5 days.

Recipe Notes

Net Carbs: 4g

Nutrition Facts

Keto Zucchini Fritters

Amount Per Serving (1 serving)

Calories 120
Calories from Fat 54

% Daily Value*

Total Fat 6g
9%

Saturated Fat 2g
10%

Cholesterol 74mg
25%

Sodium 70mg
3%

Potassium 254mg
7%

Total Carbohydrates 10g
3%

Dietary Fiber 6g
24%

Sugars 3g

Protein 7g
14%

Vitamin A
7.1%

Vitamin C
18.3%

Calcium
5.8%

Iron
3.7%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.





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Keto Cookie Dough Fudge


This Easy Keto Cookie Dough Fudge is a fabulous No Bake, Dairy Free, Freezer Fudge Recipe!

Freezer fudge is one of the easiest ways to create a creamy, delicious fat bomb recipe without much effort in the kitchen. This Cookie Dough Fudge has just a few ingredients and does not require any cooking or baking or even melting! It’s super simple as well as dairy free, vegan, gluten free, low carb, sugar free, and keto! This recipe allows more time for fun in the sun with the family this summer rather than being tied up in the kitchen, am I right? 

Keto Fudge is basically a fat bomb! If you’re on a keto diet you know exactly what a fat bomb is. It’s one of the most delicious ways to enjoy a healthy dose of fat, keeping you feeling satiated and satisfied between meals or as a dessert after dinner. This easy keto fudge uses creamy nut butter and healthy coconut oil and just a few simple everyday ingredients you must certainly have on hand if your Keto Pantry is stocked. 

Because this is not a cookie dough for baking, it’s an easy cookie dough made without eggs, so it’s perfectly edible as is. If you’re looking for a cookie dough you can actually make cookies with, use this recipe for my Keto Chocolate Chip cookies or if you’re feeling lazy try my Keto Skillet Cookie Pie instead. Either way, this Keto cookie dough is phenomenal and you will be glad when you’ve got a stash in the freezer or fridge waiting for when a craving strikes!

The cashew butter really does make a creamy fudge texture but if you’re not a fan of cashew you could use another nut butter, perhaps almond work work as well.  Here are some other easy fudge recipes you might also like:

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Keto Cookie Dough Fudge

Instructions

  1. Line an 8×8 baking dish with parchment paper.

  2. In a medium bowl combine the cashew butter, coconut oil, erythritol, vanilla, and salt.

  3. Fold in the ¼ cup chocolate chips. Press the dough into the baking dish and top with remaining chocolate chips.

  4. Freeze until firm, about 45 minutes.

  5. Slice the fudge into 16 squares.

  6. Store in a freezer safe container for up to 2 months. Or refrigerate for one week.

Recipe Notes

Net Carbs: 5g

Nutrition Facts

Keto Cookie Dough Fudge

Amount Per Serving (1 piece)

Calories 139
Calories from Fat 108

% Daily Value*

Total Fat 12g
18%

Saturated Fat 5g
25%

Sodium 38mg
2%

Total Carbohydrates 6g
2%

Dietary Fiber 1g
4%

Sugars 1g

Protein 3g
6%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

“Lauren is the founder of the creative content agency Healthful Creative which helps food centered brands share their story through recipe development and food photography. She’s also the founder of the gluten-free website Wicked Spatula and the co-founder of the keto website, Cast Iron Keto.”





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Low Carb Antipasto Cauliflower Rice Salad (Keto, Gluten Free)


This Keto Low Carb Antipasto Cauliflower Rice Salad is the most perfect side dish for summer!

Who doesn’t love a good antipasto platter in the warm months of the year. Simple and easy to entertain friends, just loading up a ton of keto friendly foods like dried meats, cheese crips, nuts, cheeses, pickles, olives, etc. Summer for me is all about easy entertaining recipes, simple tasty sides and practically no oven cooking if I can get away with it.

That is not the case in this recipe, sorry! The good news though is this salad is out of this world! The bad news is that yes you do need to roast the cauliflower prior to building this beauty of a salad. BUT my friends it is so worth it!

antipasto cauliflower salad

Roasting takes cauliflower to a level of tasty that far surpasses any other way of cooking it. Steaming is ok, but for this you REALLY need to roast it in the olive oil and garlic before adding all the tasty antipasto accompaniments. You could use store bought cauliflower rice and add in some olive oil and garlic to season it and this would certainly save some time, but I prefer the oven roasting method if you have time.

low carb antipasto cauliflower salad

Once prepared, you’ve got this huge, awesome, totally fabulous side dish for any entree, for any weeknight with grilled meats, for any BBQ party with friends! And antipasto turned into a salad that’s hearty and satisfying!

Worth it, worth it every time! Even your friends won’t notice it’s made with cauliflower, they may ask after they’ve eaten their fair share, but they won’t care!

antipasto cauliflower salad

I brought this over for Fathers Day to my Big Italian family, my brother and his Italian In laws and it was a huge hit! No one even asked what it was made of, they all just dived into it.

I barely had any left to take myself home a serving!

antipasto cauliflower salad

If you feel this salad is just too big then cut everything in half and you can enjoy it yourself all week long for lunch! Otherwise serve it up for company, cook out parties!

Other cauliflower rice recipes you might like:

 

 

Low Carb Antipasto Cauliflower “Rice” Salad

Total Time 1 hour 15 minutes

Servings 12 @1/2 cup each
Author Brenda Bennett | Sugar Free Mom

Ingredients

  • 8
    cups
    cauliflower florets
    or 6 cups riced
  • 3
    tablespoons
    extra virgin olive oil
  • 4
    ounces
    mozzarella
    smoked, chopped
  • 4
    ounces
    salami
    chopped
  • 6
    ounces
    artichokes
    in the jar, sliced
  • 6
    ounces
    roasted red peppers
    chopped
  • 1
    ounce
    mild banana pepper rings
  • 1/2
    cup
    olives
    pitted, sliced
  • 1
    cup
    fresh basil
    chopped
  • 3
    tablespoons
    red wine vinegar
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.

  2. Place cauliflower florets on two baking pans. Toss florets with olive oil.

  3. Bake for 1 hour or until tender. Place cooked florets into a food processor and pulse until texture of rice.

  4. If using cauliflower rice simply saute the rice in a large skillet tossing with the olive oil until warmed through and follow the rest of the recipe. 

  5. Pour into a large serving bowl and allow to cool.

  6. Once cooled add remaining ingredients into bowl and toss together.

  7. Taste and adjust salt and pepper to your preference.

  8. Serve room temperature immediately or Keep refrigerated until ready to serve.

Recipe Notes

Net Carbs: 3g

  • This recipe was first published in July 2015 and updated with video in July 2019.
  • You could skip the roasting of the cauliflower and simply use store bought cauliflower rice but you just won’t get the same flavors as roasting the fresh florets.

Nutrition Facts

Low Carb Antipasto Cauliflower “Rice” Salad

Amount Per Serving

Calories 132
Calories from Fat 81

% Daily Value*

Total Fat 9g
14%

Saturated Fat 3g
15%

Cholesterol 14mg
5%

Sodium 588mg
25%

Potassium 321mg
9%

Total Carbohydrates 5g
2%

Dietary Fiber 2g
8%

Sugars 1g

Protein 6g
12%

Vitamin A
5.3%

Vitamin C
49.4%

Calcium
8.2%

Iron
4.8%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

 





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Foil Pack Honey Garlic Chicken

This delicious foil pack honey garlic chicken is packed with amazing flavors! These meals are perfect for the summer when you want to keep the heat out of the house (no oven!) and keep the messes to a minimum. Also great for camping!

Try this honey garlic chicken alongside some other reader favorites: Summer Cobb Salad, Quinoa Salad, or this Honey Mustard Chicken Salad.

Finished honey garlic chicken in foil

Honey Garlic Chicken

Hey everyone! It’s Chelsea back from Chelsea’s Messy Apron with a delicious AND easy dinner recipe! Now that we’re full fledged into summer, it’s time to pull out the foil and start making some foil pack meals! This is a recipe you’ll want to have all summer long! It’s perfect for keeping the heat OUTSIDE and great if you want to take camping.

This dinner has it all — rice (that you don’t even have to cook beforehand!), protein (chicken), a delectable sauce, and plenty of veggies all in ONE foil pack!

Gif of the process

Honey Garlic Chicken Ingredients:

  • Chicken Breasts — you’ll want 16 ounces TOTAL for this recipe which is about 2 large breasts. Try to get 2 large breasts that are each 8 ounces and then slice the 2 breasts horizontally into two even pieces that are each 4 ounces. Pound the chicken and ensure that the 4 pieces of chicken you have are each an even 4 ounces.
  • Minute Rice — we use minute rice so it will cook in time in the packet WITHOUT having to be cooked beforehand! Score!!
  • Carrots — grab small baby carrots and halve them
  • Broccoli — cut into small florets
  • Red pepper — slice into thin strips
  • Sauce — every good honey garlic chicken needs a delicious sauce over everything!

Quick Tips:

  • If you’re baking these, you want to avoid removing them from the oven and checking too often; when you open the foil packet, all the steam is released and it’s going to take a lot longer to fully cook when being placed back into the oven. That said, it’s hard to know exactly when they’re done because each oven is different and ingredients are always prepared a little different. I’d recommend pulling out just ONE packet (not all) and testing only one at a time.
  • Make sure to use minute rice not regular rice
  • Before putting ANYTHING in the foil, grease the foil well with nonstick spray. You do not want the rice to stick to the bottom!
  • Use heavy duty foil for grilling.
  • Follow the weight and veggie chopping guidelines carefully! 🙂
  • Make sure the foil is completely 100% sealed off. This will not only keep juices from seeping out (juices that you need for things to cook evenly), but it also keeps the chicken ultra moist. Without a tight seal your chicken will likely taste dry. Seal these tightly!

Finished honey garlic chicken dinner

More easy chicken dinners:

Foil Pack Honey Garlic Chicken

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Chelsea Lords

Servings 4 foil packs

This delicious foil pack honey garlic chicken is packed with amazing flavors! These meals are perfect for the summer when you want to keep the heat out of the house (no oven!) and keep the messes to a minimum. Also great for camping!

  • 1 cup minute rice
  • 1 and 1/2 cups water
  • 1 pound chicken breasts: (4 ounces per chicken breast piece per packet)
  • Salt and pepper, to taste
  • 2 tablespoons white flour
  • 3/4 cup baby carrots, halved
  • 1 large red pepper, cut into small strips
  • 1 stalk broccoli, cut into small florets

Sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • 3 tablespoons fresh lime juice
  • 1 teaspoons sriracha
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch (+1 tablespoon water)
  • Optional garnish: finely chopped cilantro

Nutrition Facts

Foil Pack Honey Garlic Chicken

Amount Per Serving

Calories 190 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Saturated Fat 1g 5%

Sodium 597mg 25%

Potassium 216mg 6%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 19g

Protein 4g 8%

Vitamin A 70.9%

Vitamin C 42.5%

Calcium 3.6%

Iron 13.5%

* Percent Daily Values are based on a 2000 calorie diet.

 

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Low Carb and Keto Meal Plan Menu Week 29


Delicious and Easy Ketogenic and Low Carb Meal Plans sent right to your email each week!

I’m very happy to announce that I am now offering two different meal plan options. If you’re already a subscriber to my meal plans, you’ve been receiving a low carb keto meal plan that limits your net carbs to no more than 25 grams. But some people wanted to have a bit more carbohydrates than others and some wanted even less. So starting today, you can now choose either plan. You can only choose one option each week, but you can change that option in your settings of the dashboard. 

The keto meal plan will be less than 20 net carbs and the low carb meal plan will be less than 40 net carbs to allow more flexibility. If you are having success with your weight loss on the low carb meal plan, keep everything as is. But if you aren’t having much success, the keto meal plan might be better for you to try.

I can’t wait to hear back from you on which you prefer! 

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Since January 1st I’ve added a meal planning membership that provides you a weekly menu plan with detailed shopping list. Once you receive the meal plan in your email, all you have to do is print the shopping list. You get the new weeks menu each Friday and the week begins on Sunday so that allows you to food shop Friday or Saturday to get ready for the week ahead.

Unlike other meal plans you may have tried, this meal plan is adjustable! This means if you’re not crazy about a particular meal, you can swap it out for something else and the best part is that the shopping list adjusts accordingly! Besides that, if you don’t have a large family like I do, you can adjust the servings of all the meals and again the shopping list will adjust. It’s pretty amazing software!

This week on both meal plans you’ll see some fantastic recipes for breakfast like my Blueberry English Muffin Bread and my Caramel Mocha Iced Coffee

Dinners will include Cauliflower Gnocchi, Portobello Pizzas and Beef Brisket!

Some desserts will include 3 Ingredient Paleo Strawberry Popsicles and Almond Ricotta Cake! 

The best part about all my menu plans is that whatever you don’t like, you can CHANGE! Delete, swap, add anything else you’d like AND THE SHOPPING LIST WILL AUTOMATICALLY ADJUST!!

Happy Cooking and Baking!





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Frozen Mini Key Lime Pies (with Avocado!)


These No-Bake Mini Key Lime Pies have cool, creamy California Avocados swirled in with homemade ice cream filling, tart lime juice, and sweet graham cracker crumble crust! To-die-for!

(Thanks to California Avocado Commission for sponsoring this post!)

Photo of two mini key lime pies with lime and avocado in the background.

Key lime pies are a classic summer treat with big, bold flavor! This frozen mini key lime pie recipe puts a new spin on an old favorite by adding fresh California Avocados to the mix. Lime and avocado make a surprising, fresh combination that adds a new dimension to dessert! When I tried it out today, I LOVED the way it turned out! Freezing them makes the flavor really pop, especially in the summer heat.

Making pies is easier than you think, especially my favorite kind: no bake pie! No bake pies are quicker and simpler than traditional pies, but they still taste delicious and look super impressive in a dinner spread. One of my favorite pie recipes was my mom’s Chocolate Pie that she makes every year for Thanksgiving. 

Turning pies into mini pies just adds to the fun you can have in the kitchen. There’s just something so cute about teeny pies! Not to mention, they’re easy to eat with one hand, so they’re PERFECT for picnics. I don’t know about you, but I’m always on the lookout for great picnic ideas in the summer! No Bake Mini Key Lime Pies or Apple Hand Pies would both be so, so good on a picnic!

Key Lime Pie

Key Lime Pie has been around since at least the 1930s in the United States. It probably originated somewhere in Florida, where Key limes used to be grown. As a matter of fact, that’s where they got their name: from the Florida Keys! In all my life eating Key lime pie, I never made the connection until now. Hopefully I’m not the only one!

A big hurricane in the nineties knocked out most of the lime production in Florida at the time, and a tree disease got the rest a few years later. There are still some lime trees in Florida, but they’re mostly privately owned. There aren’t nearly enough to produce commercial quantities. Nowadays, most limes in the US are imported from Mexico.

But what really sets this pie apart from most, is the addition of California Avocados into the pie mixture! It really gives the pie a super creamy consistency and cuts down on the acidity of the limes.

Horizontal photo of two mini key lime pies topped with sliced limes

What is the Difference Between Key Lime and Lime?

Key limes and “regular” Persion limes are pretty similar. They’re both tart, greenish citrus fruits. There are a few significant differences. (Aren’t you glad I didn’t say “key differences”? I could have, it was right there lol!)

  • Key limes are smaller than Persian limes.
  • They have more seeds than Persian limes.
  • Key limes are harvested when they’re green–but they turn yellowish when they’re ripe.
  • The rinds of Key limes are thinner and more textured than Persian limes and are more aromatic with a stronger, somewhat floral flavor.
  • The key kinds are more tart than Persian limes, and are usually a lot pricier than regular limes.

Can You Substitute Regular Lime Juice for Key Lime Juice?

One big problem with making Key lime pie is finding the right limes! Some grocery stores carry them, but plenty more don’t. And when you can find them, they tend to be more expensive than regular limes. 

So, can you substitute regular lime juice in Key lime pie? Absolutely! Regular lime juice will be just fine in this recipe. If you can swing Key limes, go for it! But if you use Persian limes, you’ll still end up with a fantastic dessert. If you want, you can stir in a little lemon to make up some of the tartness of Key lime juice, but it’s not necessary. Either way will work. And I bet no one will notice until you tell them!

Close up photo of two mini pies topped with limes.

Mini Key Lime Pie

Mini pies are adorable, but they’re a different ball game than full sized pies! Luckily, now you can get mini pie crusts pre-made, so you don’t even have to worry about it! If you want to make your own, there are a few different ways you can go.

  • Store bought mini graham cracker crusts (sooo easy).
  • Homemade graham cracker crust in a muffin tin, pressed firmly into the tin and baked to help hold its shape.
  • Homemade graham cracker crumbles added to the top of your mini pies while they’re still in the tin (flip them over when you take them out).
  • Homemade graham cracker crust in reusable silicone muffin liners. This is a great option for when you only want to make one or two!

How Long Does Frozen Key Lime Pie Last?

Frozen Key lime pie will last a day or two refrigerated, but if you want to keep it for longer your best bet is the freezer. 

  1. Make sure your pie is thoroughly chilled by putting it unwrapped in the freezer for a couple hours.
  2. Once it’s chilled, take it out and wrap it tightly in aluminum foil, and put the whole thing in a zip close bag back in the freezer.
  3. It will keep well for about a month. Past that it’s still fine to eat, but it might start losing some of its velvety texture.

If you liked this, try my No Bake Pumpkin Pie next! It’s just as easy, but with a cinnamon-y sweetness you’re going to love! 

If you loved this delicious summer dessert Recipe, then be sure to check out some of my other similar Dessert Recipes!

Useful Tools Graphic

    1. 2-Quart Cuisinart Ice Cream Maker
    2. Keebler Mini Graham Cracker Ready Crumb Crusts
    3. Cuisinart 8-cup Food Processor
    4. Cuisinart 1-Quart Saucepan with Cover

Without further delay, here’s the recipe!

Frozen Mini Key Lime Pies (with Avocado!)

These bite-sized, no-bake Key Lime Pies have creamy avocados swirled in with homemade ice cream filling, tart lime juice, and sweet graham cracker crumble crust.

Course: Dessert

Cuisine: American

Keyword: avocado, cream cheese, graham cracker crust, lime, summer

Servings: 6 mini pies

Calories: 425kcal

Equipment

  • Ice Cream Maker

  • Food Processor

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 3/4 cup granulated sugar or 1/4 cup + 2 Tbsp. Truvia Baking Blend
  • 1 cup diced California Avocado about 1 large or 2 medium sized avocados
  • 1/2 cup key lime juice fresh
  • 6 ounces cream cheese softened
  • 6 mini graham cracker crusts (one 4-oz package from the grocery store, found in the baking aisle)

Instructions

  • Pour heavy whipping cream into a small saucepan. Heat on low heat until just warm enough to dissolve sugar. Pour in sugar and stir until dissolved. Do NOT let the cream boil or get too hot! Let mixture cool in the refrigerator.

  • Meanwhile in a food processor or good blender, combine avocado, lime juice and softened cream cheese. Blend until thoroughly combined. Add in cooled cream mixture and mix again.

  • Place avocado/cream cheese mixture into a prepared ice cream maker and cream for 20-25 minutes. When finished, place mixture into prepared graham cracker crusts and freeze for an hour or until ready to serve.

  • When ready to serve, take out of freezer for a few minutes to let soften and serve. Enjoy!

Notes

*recipe adapted from Allrecipes
*nutrition facts from My Fitness Pal app

Nutrition

Serving: 1mini pie | Calories: 425kcal | Carbohydrates: 28g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 267mg | Potassium: 190mg | Fiber: 2g | Sugar: 13g | Vitamin A: 27% | Vitamin C: 13% | Calcium: 9% | Iron: 3%

Like this recipe? Be sure to pin it to your DESSERT recipe board on Pinterest! Follow Yummy Healthy Easy on Pinterest for some of the very best dessert ideas!

Collage image for pinterest with the text No-Bake Frozen Mini Key Lime Pies in the middle

For even more great ideas follow me on:

 Facebook – Pinterest – Instagram – Twitter





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Queso Chicken Skillet | The Recipe Critic

This Queso Chicken Skillet has the potential to become your families new favorite weeknight dinner. Creamy queso melted together with tender chicken, diced chilis and tomatoes, all mixed into tasty yellow rice create the perfect cheesy dinner.

Skillet meals are the perfect easy addition to your weeknight menu. For more low prep recipes with little cleanup after, try this Creamy Skillet Chicken Cacciatore, Unstuffed Pepper Skillet, or this Italian Orzo and Sausage Skillet and you’ll be guaranteed an easy and delicious evening.

Queso Chicken Skillet

With trying to fit in plenty of pool dates, trips to the beach, and loads of outdoor fun our summer is filled to the top with low-key activities. In the evenings I’m left with as little time to prepare dinner as I have during the school year so I’m always in search of an easy meal. Skillet recipes, such as this perfectly cheesy Queso Chicken Skillet, fall under this category and everyone in my family, myself included, is happy about it.

With so much delicious cheese, one of which is homemade queso, filling your skillet you can easily sneak some healthy vegetables into your dish that will go unnoticed. In this Queso Chicken Skillet are diced tomatoes and green chilis, but don’t stop there! You could easily add in some poblano peppers, bell peppers, or even some riced cauliflower and no one will notice.

How to Make Queso?

Queso dip often knows as “chili con queso” or “queso blanco” dates back more than 100 years and has virtually zero Mexican roots, however, if you’re of Texan decent or a tex-mex connoisseur than those roots run deep. There are also many variations of preparing queso all of which are right, depending on with whom you’re speaking. Most of these recipes also call for only 2 ingredients, which can be the differing factor of right or wrong.

The queso in this Queso Chicken Skillet is made using white American cheese and heavy cream. By melting the cheese together with the cream you end up with a white creamy cheese dip known as queso.

What is Yellow Rice?

Yellow rice is a traditional yellow-colored rice dish of Spanish, Cuban, Peruvian, Carribean, and the list goes on cuisines. Made with spices such as annatto, saffron, and turmeric, which gives it the yellow color. In the rice section of most grocery stores, you easily find yellow rice already packaged with the spices. However, if you’d prefer different rice you can easily swap this version for another kind such as basmati or jasmine.

How to Add More Vegetables

Since I’m always preparing meals for my family adding in vegetables, even if they are covered in cheese, is a goal of mine. Above I mentioned adding in some additional peppers, and even riced cauliflower, but here are some more options (not all listed are vegetables).

  • Zucchini
  • Yellow Squash
  • Corn
  • Onions or Shallots
  • Artichoke Hearts
  • Banana Peppers
  • Red Kidney Beans or Black Beans

Craving More Tex-Mex Recipes? Try out these:

Queso Chicken Skillet

Prep Time 10 minutes

Cook Time 33 minutes

Total Time 43 minutes

Author Aimee Mars

Servings 6 Servings

Chicken Skillet

  • 1 tbsp Olive Oil
  • 2 1/2 cups Chicken Broth
  • 1 10-oz bag Yellow Rice with Seasonings
  • 2 lbs Boneless, Skinless, Chicken Breast
  • 1 14-oz can Diced Tomatoes drained
  • 1 4-oz can Diced Green Chilis drained
  • 4 ounces Queso Fresco crumbled (Monterey Jack will also work)
  • 2 tbsps Fresh Cilantro chopped (optional)

White Queso

  • 8 ounces White American Cheese cubed or shredded
  • 1/2 cup Heavy Cream

If the rice has not cooked through after 30 minutes or the contents too soupy, return the cover to the skillet and cook for an additional 5 to 10 minutes, adding time as necessary. 

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Grilled Garlic Herb Flank Steak with Avocado Corn Salsa

Grilled Garlic Herb Flank Steak with Avocado Corn Salsa is infused with amazing garlic herb flavor and grilled to tender and juicy perfection.  The avocado corn salsa on top is phenomenal!  

Flank Steak is an easy steak to cook and we love it in our home! Brown Sugar Garlic Flank Steak, Grilled Flank Steak with Asian-Inspired Marinade or Lemon Garlic Butter Flank Steak with Mushrooms are a few recipes to try this summer!

Grilled Flank Steak

Grilled flank steak is happening at least once a week at our house.  The boys in our house are steak obsessed and it is usually the choice of meat for them.  I love grilled flank steak because it is SO easy!  And the best part is that you don’t need a complicated marinade to add amazing flavor.  This marinade is simple to make with fresh herbs and garlic which infuses the steak with amazing flavor. This grilled flank steak comes out perfectly every single time!

How do you make Grilled Garlic Herb Flank Steak?

  • To start, make the marinade for the flank steak.  Add olive oil, chopped garlic, fresh chopped herbs, and salt and pepper to a large plastic bag.  Add the flank steak and marinate for at least an hour or overnight.
  • Heat your grill to high heat.  Add the steak and grill each side for a couple of minutes to get nice char marks.  Move them to indirect heat and cook the steak until desired doneness.  We like medium.
  • While the steak is cooking on the grill prepare your avocado corn salsa.  Add chopped avocado, corn, red onion, chopped tomato, and cilantro to a small bowl and stir to combine.  Squeeze a fresh lime on top and serve over grilled flank steak.

Important tips for grilling flank steak:

  • Let the steak marinate for at least an hour or overnight before grilling.
  • Grill steak on high heat for 1-2 minutes to sear on each side and move to indirect heat.
  • Remove steak from the grill and rest on a cutting board for 10 minutes covered in aluminum foil
  • Slice the steak across the grain.

What temperature do you grill flank steak?

It takes about 4 minutes each side for medium rare which is 130-135 degrees on a thermometer.

What sides go with steak?

Grilled Garlic Herb Flank Steak with Avocado Corn Salsa

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Grilled Garlic Herb Flank Steak with Avocado Corn Salsa is infused with amazing garlic herb flavor and grilled to tender and juicy perfection. The avocado corn salsa on top is phenomenal!

  • 2 pounds flank steak
  • 1/2 cup extra virgin olive oil
  • 3 garlic cloves minced
  • 1 Tablespoon chopped rosemary
  • 1 Tablespoon chopped thyme
  • 1 Tablespoon chopped oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Avocado Corn Salsa:

  • 2 avocados diced
  • 3 roma tomatoes diced
  • 1 (11 ounce) can yellow corn drained
  • ½ red onion diced
  • ¼ cup chopped cilantro
  • juice of one lime

Nutrition Facts

Grilled Garlic Herb Flank Steak with Avocado Corn Salsa

Amount Per Serving

Calories 485 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 7g 35%

Cholesterol 91mg 30%

Sodium 475mg 20%

Potassium 933mg 27%

Total Carbohydrates 8g 3%

Dietary Fiber 5g 20%

Sugars 2g

Protein 34g 68%

Vitamin A 7.1%

Vitamin C 14.7%

Calcium 4.8%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Keto Raspberry Cheesecake Popsicles


Keto Raspberry Cheesecake Popsicles are the ultimate creamy frozen popsicle for summer!

Looking for an easy low-carb popsicle for summer? Love cheesecake? These keto Raspberry Cheesecake Popsicles are for you! They’re creamy, just like a good cheesecake and ice cream should be, but in a super easy method.

You could say these keto Raspberry Cheesecake Popsicles are a kind of fat bomb popsicles. Feel free to try other berries like strawberry or blackberries if you prefer. Different berries will alter the net carbs slightly, but not much.

Who doesn’t love a good keto cheesecake? Now you can enjoy the flavor of cheesecake in a nice compact, portable form, popsicle stick form! These keto popsicles are a mixture of a cookie crust crumble and creamy cheesecake filling, with some added berries for color and natural sweetness. You’re kids will never complain when they ask you for a snack and you give them one of these!

If you’re not able to enjoy dairy, I’ve got some other dairy free popsicles for you to try instead:

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Keto Raspberry Cheesecake Popsicles

Keto Raspberry Cheesecake Popsicles

Total Time 3 hours 15 minutes

Ingredients

Filling

  • 1/4
    cup
    cream cheese
  • 1.75
    cups
    heavy cream
  • 1/4
    cup
    Swerve confectioners
    or 1 tbsp powdered Monk Fruit
  • 1/2
    tsp
    lemon juice
  • 1/2
    tsp
    lemon zest
  • 1/2
    tsp
    vanilla extract

Instructions

  1. Mix all the crumb ingredients together in a small bowl. Press together with your fingers to form chunks/crumbs.

  2. Add the cream cheese and heavy cream to a mixing bowl. Mix using an electric whisk until thick. Stir through the sweetener, lemon juice, zest and vanilla. (Option to leave out the lemon if you don’t like zesty cheesecake!)

  3. Taste and adjust sweetness to taste, remembering the crumb and raspberries will add a little more sweetness to the overall popsicle.

  4. Blend the raspberries in a blender until smooth. Depending on your blender you may need to blend more raspberries and keep the remaining mix for a smoothie. You need a decent amount for the blender to work. Option to place in a muslin cloth and squeeze out the juice (discard the pith) for a smooth raspberry popsicle.

  5. Scatter the crumb, filling and raspberry sauce in your popsicle molds. I used silicone molds for easy removal. Smooth the top with a butter knife.

  6. Add a wooden stick and place in the freezer to set for at least 3 hours.

  7. If using the traditional plastic molds, run the sides of the case under warm water to loosen the popsicle enough to remove. Silicone molds you should be able to just pop out.

  8. Store in the freezer until ready to eat. I like to bring mine to room temperature to soften a bit before eating especially if you used erythritol (Swerve) as your sweetener as this sets ice cream harder than other low-carb sweeteners like monk fruit, allulose and xylitol.

Nutrition Facts

Keto Raspberry Cheesecake Popsicles

Amount Per Serving (1 popsicle)

Calories 172
Calories from Fat 153

% Daily Value*

Total Fat 17g
26%

Saturated Fat 11g
55%

Cholesterol 8mg
3%

Sodium 24mg
1%

Potassium 28mg
1%

Total Carbohydrates 3g
1%

Dietary Fiber 1g
4%

Sugars 1g

Protein 1g
2%

Vitamin A
1.9%

Vitamin C
2.6%

Calcium
1.1%

Iron
1.2%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.

 





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