Daily Archives: February 24, 2015

Cheesecake Cup

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My dessert. I love these so very much. This one is Orange flavor.
It’s super simple to make too!
Net Carbs per serving is 3.13 and this recipe makes 4 servings.

Ingredients:

8 oz block of cream cheese, softened to room temp

1 small package sugar free jello, flavor of your choice

1/2 c. boiling water

1/2 c. whipping cream

1 tsp lemon or lime juice

Okay, so add your jello to the boiling water and mix until dissolved and set aside.

Beat the cream cheese until softened up a bit and then add the hot jello mixture to it and beat until combined thoroughly. Be careful it will splash!

Now, beat the heck outta your whipping cream until you have stiff peaks, but not so much that you make butter, then add the lemon or lime juice to it and mix it up.

combine your two bowls, mixing completely so that all the ingredients are smooth and ready to pour into 4 cups.

Well? what are you waiting for? Pour it into those 4 cups and chill in the fridge until time to eat them all up. Preferably just one a day, they are so yummy you may want more.

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Curry Chicken & Veggies

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This one is kind of a cross between Indian and Thai curries, who doesn’t love fusion foods? Hope you like spicy!

Curry Chicken & Veggies

(3.92 Net Carbs with 1.9 VNC)

Ingredients

Directions

  1. Heat large pot over medium high with coconut oil. Cube chicken in small bite size pieces, or strips, whichever you prefer. Saute chicken in coconut oil until almost cooked through then sprinkle all the spices over the chicken and stir well until chicken is cooked.
  2. Add fish sauce, sesame oil, and coconut milk and bring to a boil stirring occasionally. Reduce heat to medium and simmer for about 10 minutes to allow flavors to meld.
  3. Add all the drained veggies and stir well. Bring back to simmer and heat through before serving. Makes 10 ~ 8 oz. servings approx 4 net carbs per serving, freezes well.