Weekend Recap and Caprese Stuffed Chicken

We had a really fun weekend, and I wish we had one more day!! Especially since today is the nicest day of the year we have had yet!! Friday night was Hadley’s performance at the baseball game in downtown, and it was so so adorable! I took a video on my mom’s camera, so when she emails it to me I’ll try to post a snippet.

Saturday we went out to the lot to check it out and show my mom’s fiance the house, which he hadn’t seen yet. Came home for lunch, put the kids down for naps and Brent and I went to the gym for a quick workout. When we got home we started prepping for dinner because we had invited some friends over to eat. I wanted to make a recipe I saw on Iowa Girl Eats called Caprese Stuffed Chicken. It was so easy to make a bunch of these, and they turned out delicious! Here is the link to the original recipe.
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Ingredients:
1 Tablespoon extra virgin olive oil
1 small onion, chopped
salt & pepper
2 garlic cloves, minced
6 cups baby spinach
4 chicken breasts, pounded very thin
2 vine-ripened tomatoes, sliced
4oz mozzarella cheese, sliced
1/2 cup fresh basil leaves

Directions:

  1. Preheat oven to 400 degrees then line a sheet with with foil, spray with nonstick spray and then set aside.
  2. Heat oil in a large skillet over medium heat then add onion, season with salt and pepper, and then saute until translucent, 3-4 minutes. Add garlic then saute for 30 more seconds. Add spinach then cook just until wilted, 2-3 minutes. Set aside to cool slightly.
  3. Brush and season both sides of the pounded chicken breasts with extra virgin olive oil, salt, and pepper. Mound 1/4 of the spinach mixture on one end of the chicken breasts, then layer on sliced tomatoes, mozzarella cheese, and fresh basil. Drizzle with extra virgin olive oil then sprinkle with a bit more salt and pepper. Fold other end of chicken over and secure with a toothpick. Place onto prepared baking sheet then bake for 15 minutes, or until cooked all the way through.

I doubled the recipe, and it went together quickly and easily. Perfect for a large group! And who doesn’t like caprese salad? It’s delicious. I wanted to make a basalmic reduction to go over it, but totally forgot. Next time! We actually have two leftover and I was going to heat them up for dinner tonight, so maybe I’ll do it tonight.

The friends that came over made some really yummy gluten free mint brownies. I’ll be sure and get her recipe!! They were soft and chewy, I don’t know why I haven’t thought to put peppermint extract in my brownies before! I really liked it.

Sunday we went to church and then met up with some friends and tried to go to the racetrack to watch some races, but it was so crowded we headed across the street to the zoo. We caught the Sea Lion Show, which is always my favorite, and made a quick trip over to see the lions and watch the bears have lunch. It was fun, and I always love getting to spend time with my friends and their kids.

Today was back to the grind for Brent, and Hadley had school. Truett and I headed to the gym and then home for lunch, now he’s napping and I’m going to get cleaned up to pick up Miss Hadley and run a couple of errands. I started a new strength training program last week, and it lasts for 12 weeks. I’m excited about it, I think it will be easy to stick to, but the workouts are tough! Although I do feel great afterwards. It came with meal plans and grocery lists which make it really easy for me. It is Jamie Eason’s LiveFit Plan and it is free online.

How many more days til Friday?? Haha.

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Finally Friday and Pacifier Free (Almost!)

It’s Friday!! I’m SO glad it’s Friday. My mom and her fiance will be up this afternoon, Brent is at a clay shooting tournament today (he needs to go shoot some guns and de-stress!!), Hadley has ballet this morning and then her performance at the baseball game tonight.

Yesterday was one of those days. It was going relatively well, I had my usual sense of being overwhelmed and having lots to do. So when I went to the grocery store, things were going ok. But by the end of it the kids were getting restless and Tru kept trying to climb out of the cart. So I was hurrying, and totally forgot to grab the rotisserie chicken that we were going to have for dinner. I realized it in the parking lot, as I was buckling the kids in their seats. So last night for dinner they had turkey hot dogs with Annie’s Mac ‘n Cheese, and I had leftovers and opened a can of greens, much to Hadley’s delight. Not the super nutritious dinner I had originally planned, but there was no way I was going back in the store. And yes, she does like greens. She had two helpings of them with her dinner.

This has been a rough week, mostly because Brent has been working late or had class after work every night this week. I am looking forward to finally getting to see him this weekend. I even woke up with him at 6 this morning to make his breakfast and iron his shirt for the tournament today. At least that’s what I told him, but really, I just wanted to spend some time with him. So now he’s left, and I’m on my second cup of coffee while I wait for the kids to wake up.

After ballet and a quick workout this morning, Hadley has a hair appointment – her second ever! Her last one was in December of 2011. She wants her hair long, but it is in desperate need of a trim. Then we will come home for lunch and naps, while I finish getting the house clean and get ready for the game tonight. I have to get Hadley dressed and her makeup on, which she couldn’t be more excited about. She is all girl, I tell ya. Loves doing her nails and playing with makeup. Which I sure love!!

This weekend we don’t have anything too crazy happening, just spending time with Nana and Big Daddy, running to the farmers market, and out to the lot. Church on Sunday and seeing friends in the afternoon. I’m making a Caprese Stuffed Chicken for dinner one night, so that should be delicious. And a friend of mine sent me  a bunch of new “Sinless Sweets” to try. Needless to say I am super excited.

We are on Day 5 of Truett not having his pacifier during the day. He still gets it when he is in bed, however. This is mostly so I get a full night of sleep! The mornings are a little testy, because he tries to trick us into letting him have it. But I have held strong, and he is doing just fine. When we took Hadley’s away I cut the end off and told her the dog ate it. She was pretty ok with it and it really only took one night for her to get over it. But she was also two and a half. Truett is 18 months, but he is getting this redness around his mouth that he acts like is uncomfortable, so I decided we needed to get rid of his beloved paci. After two days, it was all cleared up and back to normal. The good thing is, he will still get to keep his lovie when I finally do cut his up too. And there he is! I love how he lays in his bed saying every name he knows, and sometimes he moves on to saying all the words he knows too. It sounds like he has moved on to “He-yo! Mommy! YoHoHo!” Thank you Disney Junior, for turning my little man into a the cutest pirate ever!

Have a great weekend!

Update: Better Peanut Butter Cookies

Yesterday while my kids were napping, I picked up the house and cleaned the kitchen, changed the laundry, took a quick shower and still had a few minutes. So I wanted to remake the Peanut Butter cookies I made last week, and try something different with them. I made the recipe exactly the same, and then added in two scoops of my vanilla protein powder. Rolled them into balls, pressed them with a fork, and popped them in the oven for 10 minutes. What came out was even better than I expected. These have a really rich flavor, and a better texture than the first batch. PBcookie1

I sent a picture of them to Brent and told him that they were waiting for him at home, and he was pretty excited. So he tried one when he walked in and immediately asked me what was different. I was afraid he didn’t like them, but he said they were so so much better than the others, which he didn’t think was possible. I think he has already had 5 or so. The nutrition information didn’t change too much, my batch made about 45 cookies.

PBcookiesize

About this size. 75 calories, 1.5 carbs, and 2.5g of Protein per cookie. Not bad, and they taste so stinkin good.

Ingredients:

  • 1 cup peanut butter
  • 1 cup xylitol
  • 1 egg
  • 2 scoops protein powder of choice

Directions: Mix everything together, roll into balls and place on lined baking sheet. Press with fork to make the cross marks, and bake for 10 minutes at 350. Let them cool completely on baking sheet before moving them. Then set them out for a few hours or overnight to firm up. These are fragile and need to dry out a little so they aren’t so crumbly. Feel free to eat a few right out of the oven.

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Today is my grocery store day, so I have my menu and list all worked out, and I am OCD enough that I put it in order by section of the store. I have a few new recipes to try, and some pretty fun things in store for the weekend. Can you believe school is almost out?? Hadley thrives in school, I’m really going to have to step it up over the summer and keep her academics going. Plus I’m so ready to get back in the pool every day! And I am very ready for Brent to have a break, this has been a rough semester with him taking 16 hours. I also went out to the lot yesterday, and the stem walls were poured and up, and the foreman said the plumbing is scheduled to go in tomorrow. Which means the foundation should be poured next week! Eeek!! Hadley had her dress rehearsal last night for her performance tomorrow night, and it was so cute! The dance is adorable and she made sure she was right in front!! I can’t wait to watch her at the game. I think she is most excited about all the makeup she gets to wear, haha!

Tonight for dinner I’m grabbing a rotisserie chicken from the grocery store and we will have some yummy roasted vegetables with it. Quick and easy since I won’t have much prep time before my little monsters get hungry!

I’ve been hearing a lot of great feedback lately from people making some of the recipes I’ve found. I’d love to hear more!

Truffles and Thai Food

I love truffles. Let me rephrase – I love desserts. Creme Brule, cheesecake, cookies, brownies, key lime pie, everything. I’m not sure if I have ever had a dessert I didn’t like. There is this fun little cupcake bakery and candy shop in town, and they have all kinds of candy, gifts, and amazing flavors of truffles. I always just stand there staring at them like I’ve never seen one before. Obviously, cutting sugar out of my diet has limited me in having sweets in general unless I make them. So I looked up a basic truffle recipe, only to realize it is ridiculously easy. Now, this was my first attempt, and all though they turned out very good, I am going to change it up next time I make them, which will be when my Mom comes up this Friday (Yay!!)

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I mean, I could eat the whole plateful and not feel bad about myself. These have no sugar in them, besides what is already in the peanut butter. And they were so easy and quick, I threw them together after the kids went to bed, let them chill and then we ate some while we watched a movie on the couch. Only three ingredients, ready?PBTruffleIngredients

  • 1 cup of Peanut Butter
  • 8 oz of Cream Cheese
  • 1/2 cup Sugar Free Chocolate Chips

Put the cream cheese out to soften, or in the microwave for a few seconds if you just can’t wait. Add a cup of creamy peanut butter and mix it together well. Put it in the fridge or freezer until it gets cold. Cover a cookie sheet with a piece of foil so you don’t have as much to clean up later. When you pull out the bowl, grab a spoon or melon baller and scoop out a little bit, roll it between your hands to make a ball, and set it on the cookie sheet. Repeat this for all of your peanut butter mix. I made them about the size of a quarter, and it made about 45. While I was rolling them out, I heated up the chocolate chips until they were melted. If the chocolate doesn’t get as thin as you want, you can put in a tablespoon of vegetable oil to keep it smooth and shiny. Then I just drizzled the chocolate over the tops. I put them back in the fridge to let the chocolate harden faster, and then grabbed a few for the movie. So yummy. Like a peanut butter cup. Except these have about 1.7 carbs per truffle, and 2g of Protein. They are about a hundred calories each, but that doesn’t matter to me as much.PBTruffle

Next time, I’m going to put in a scoop of my vanilla protein powder. I’m also going to make some chocolate and cream cheese ones that are completely dipped in the chocolate, and some where I stir the melted chocolate into the peanut butter and cream cheese, and then roll them in crushed peanuts, protein powder, or any other goodies I can think of.

You might be wondering if I am still losing weight by making all of these sweets. I am, because I am rationing them. I only lost one pound last week, which was less than I wanted, but I have actually noticed a big change in my muscle tone over the last couple of weeks, so that is encouraging. I already knew I was going to have a cheat meal on Saturday night, because Brent offered up Thai food for dinner, and I CANNOT pass up Thai food. I even tried something new off of the menu. Chicken breasts swimming in peanut sauce over wilted spinach. Let’s just say I’ll be trying to remake that dish very soon. It was so so so good. Add in a couple of glasses of Reisling, I was one happy girl. Yesterday was back at the eating healthy, and Sunday is my off day from the gym. Today I will be back at the gym, as well as eating right.

Also this week, I will be really hoping they are able to get the foundation poured for the new house. We have had so much rain the last few weeks that the ground isn’t able to dry out between storms, and they can’t pour concrete on mud. I know we desperately need the rain, but if we could just hold off a week that would be great!!

What is your favorite dessert?

No Mess Craft and a Messy Boy!

Yesterday was a pretty low key day, it was so cold outside – wintery cold – so we didn’t get to spend much time outside. I decided to do some crafts with the kids, so after naps we loaded up to go get some supplies. Hadley said she wanted to make a butterfly, and I remembered seeing some on pinterest made with toilet paper rolls and cardstock. We got some stickers to decorate the wings, googly eyes, glitter pipe cleaners and lots of paper to play with. Since Truett can’t really do anything that requires a process, I grabbed him some paper and finger paints. I know, I actually bought finger paints. That means mess mess mess in my book. But they were being so good with having to be stuck inside, plus I checked like 20 times to make sure the paint was washable, I figured it was ok to have a little mess. kidspainting

Hadley wanted to get in on the painting too. trumessy

Truett really liked to rub the paint all over himself. Including his hair. They had so much fun!! And I was just glad I took their clothes off and that they were on the tile, haha. It kept them busy while I got dinner going, turkey brats and cabbage. After I got them clean enough to eat, we chowed down, took baths, and then made a butterfly. butterfly

She wants to make another one today and use all of her stickers, so it should be pretty cute. But these are a super great no mess craft! butterflysupplies

All you need is a toilet paper roll, some cardstock or scrapbook paper, scissors, glue, a pen, pipe cleaners and eyes. Cover the toilet paper roll with paper, then cut out some wings and glue them to the roll. Stick some eyes on there and glue in the pipe cleaners as antennas. I think it is an adorable springtime craft that we will be making over and over. We usually make birdfeeders out of our empty toilet paper rolls and paper towel rolls (by spreading them with peanut butter and rolling them in bird seed), and Hadley was concerned about how we were going to feed the birds now. So I guess I’m going to have to get an actual bird feeder. This one is less messy, and she gets to practice her scissor skills, so she is pretty happy about it.

This morning we had ballet, and I’ll tell ya, Hadley is pretty stinkin’ good. She likes to practice, listens well in class and really tries to get her positions to look just like her teacher. Next week a group of them is performing at the local minor league baseball game, and then her recital is in May. We just got their costumes in too, it is going to be insanely adorable.

Now they are napping, and I’m about to get ready for the day. I love when Brent comes home on Friday’s. Especially after two late nights of him in class after work, the kids and I are excited to spend time with him and get some fun activities in.

I hear Truett. He is in his room quacking like a duck. Just like his Daddy!! HaHa!

Happy Friday!

Chicken and White Cheese Zucchini Lasagna

This is a meal you have to spend a little time on, so it wasn’t the easiest to get done with both kids running around and just me (kind of like finding time to write my blog today?!). I think it will be a weekend meal from now on. A tip on lasagna is that it always stays together and even tastes better if you make it ahead of time and leave it in the fridge overnight, or freeze it for another day. So I might put this together on a Sunday to cook for Monday’s dinner, or freeze it for a night I don’t have time to get anything together.

Let me also say, that it is very very good! Like heavenly, cheesy goodness. Even Hadley, who usually picks out all the zucchini, ate every bite and didn’t even notice it was in there. Truett ate everything on his plate, and Brent did too (Twice!). He considers himself an italian food conesseur, and has since we met. When I was pregnant with Hadley, I craved everything italian. The owner of the little italian restaurant by our old house used to joke that the baby would come out eating spaghetti and speaking italian. The original recipe is on http://hiddenponies.com/2012/01/white-cheese-and-chicken-lasagne/. Obviously, I made some changes to her recipe to make it low carb, but overall, it is very much the same. You don’t have to give up the food you love to eat healthier! You just have to alter some of it. 😉
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Isn’t it pretty? Would you think it is healthy at all? The original recipe used lasagna noodles, and lots of flour and butter in the sauce. I sliced up some zucchini on the mandolin, and modified the sauce a little to make it less calories and less carbs.

Here is the nutritional breakdown for the original recipe and my version. This is based on a 9×13 inch baking dish and cutting it into 9 servings.

                 Calories       Net Carbs              Fat              Protein

Original          587                         29                        35                    38

Mine                448                         8                          28                    38

Ingredients:

  • 2 sliced Zucchini (very thin, use a mandolin)
  • 1/4 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 Tbsp all purpose flour
  • 1 tsp salt
  • 2 cups chicken broth
  • 1/4 cups low fat milk
  • 4 cups shredded mozzarella, divided
  • 1/2 cup grated Parm cheese, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 3 cups cubed, cooked chicken (You could use a rotisserie if you want)
  • 10 oz pkg frozen chopped spinach, thawed and drained
  • 2 cups ricotta cheese
  • 1 tbsp chopped fresh parsley

First thing you will want to do is slice the zucchini on a mandolin, or very thin with a knife. Use the widest pieces for your lasagna, so you will have some thin skinny slices leftover. I save them and use them in omelets. Once your zucchini is sliced, lay it on paper towels and sprinkle with salt to pull all the moisture out. Lay more paper towels on top and let them sit until they are needed for layering. Cook the spinach and drain it, squeeze out any excess liquid.

Cube the chicken and place in a bowl. Add in the Ricotta and spinach. Stir until well mixed. Set aside.whitelasagnachicken

Melt the butter in a large saucepan over medium heat. Then cook the garlic in the butter for about 2 minutes, stirring frequently. Stir in flour and salt, simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups of mozzarella cheese and ¼ cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. whitelasagnafirst

Layer with 1/3 of the zucchini, then all of the chicken mixture.whitelasagnalayer1

Arrange 1/3 of the zucchini over the chicken and layer with ¼ of the sauce mixture and the remaining 2 cups of mozzarella cheese. whitelasagnacheese

Arrange remaining zucchini over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ cup parmesan cheese. Bake for 35 to 40 minutes in preheated oven.whitelasagnabefore

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It seems like a little more work than I usually like to do, but man oh man, it was worth it. I had it again for lunch today and probably will tomorrow as well!! Copy of whitelasagnacut

Severe weather today in Oklahoma, everyone around here stay safe!

Almond Flour Pancakes and Mr. Rogers

Yesterday was another one of those days that I was glad when it was over. I mean, first off, the bombing in Boston is unspeakable. I honestly stopped watching the news about 4:30 because I just couldn’t watch anymore. Brent gets so fired up about these things when they happen, just like most people. He doesn’t want to watch the news coverage or really talk about it. He was telling me last night about some stories from when he was in Baghdad, and the memories that these bombings bring back. Anyway, I saw that quote from Mr. Rogers that was going around social media yesterday, and I think it is perfect. It is something I will definitely pass on to my kids, because I don’t know how to explain events like this to them. Mr. Rogers

Do your kids watch Daniel Tiger on PBS? Mine do, I love watching it. It brings back all kinds of memories from the Mr. Rogers Show.

Other than that, yesterday was just a rough day. Truett felt awful so I took him to the pediatrician. He has a sinus infection that is starting to build up into his ears, so we got some antibiotics to kick it. I think he is feeling a little better this morning, so here’s hoping.

I wanted to make Chicken and White Cheese Zucchini Lasagna for dinner last night, but Truett was all over me, crying and not wanting to be put down. So I opted for a new pancake recipe! Who doesn’t like breakfast for dinner?

I found the recipe at Primal Palate and it turned out to be amazing. Brent and I both now prefer these to regular ol’ pancakes. They have great flavor and are super healthy. Truett had two, and Hadley had one plus a slice of leftover pizza. It made about 15 four inch pancakes, which we demolished. They are a little darker than regular pancakes, and maybe a little more dense, but are richer and definitely better for you. Each pancake has about 2.5 grams of protein and one carb. I loaded my plate up with some sugar free syrup and got after it. Also had a few slices of turkey bacon. Best dinner!
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Ingredients

  • 1.75 cup Almond Flour
  • 2 Eggs, whisked
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 2/3 cup Water
  • Butter (for frying)

In a small mixing bowl, whisk two eggs. Pour almond flour, salt, cinnamon, and nutmeg into a medium sized mixing bowl. Add vanilla extract, and eggs to the bowl. Mix with a wooden spoon to combine. Add water, and continue to stir. Heat 1 tablespoon of butter or coconut oil in a large non stick skillet. Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip. Cook 2 minutes on the first side, flip, and cook for a remaining 1-2 minutes. Add additional cooking fat as needed. Top with your choice of syrup or peanut butter (like Brent) and enjoy!
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These really are great and will be not only my new go to dinner, but my new pancake recipe in general. I wouldn’t feel bad about having these a couple times a month (or more) at all. I only wish I had some leftover for breakfast this morning!

I will be attempting the Chicken and White Cheese Zucchini Lasagna tonight, so we’ll see how that goes. And off to the gym I go!

Today’s food:

  • Breakfast: Eggs with cheese and salsa – 2 carbs
  • Post Workout: Low Carb Gourmet Elite Protein Shake – 5 carbs
  • Lunch: Leftover chopped brisket and veggies – 3 carbs
  • Snack: Peanut Butter Cookies! – 2 carbs
  • Dinner: Chicken and White Cheese Lasagna

 

What is your go to dinner when you can’t make what you planned?

Sugar Free Peanut Butter Cookies and Well-Behaved Kids!

What a relaxing weekend we had! It was so nice to not have any plans, have lots of time together, and even get an spontaneous double datep night!

Friday, Brent had told Hadley we would go out to dinner. So we were trying to decide where we wanted to go when we passed a restaurant we had never been to but had always wanted to try. I remember asking a friend of mine if it was family friendly, and he said it was. So we decided to try it out. When you walk in, it is much nicer inside than out. I think we were both a little taken back, seeing as we were in jeans and t-shirts, and had the kids with us. I was trying to think of a nice way to get out of eating there, but the hostess assured us we were fine and took us to a table, right in the center of the room. I was just thinking, “Fantastic. All of these people are going to be waiting for our kids to be crazy, and its so quiet in here!” So we told Hadley that if she was super good and helped us with Truett, we would all go to our favorite frozen yogurt place for desert.

Really, the kids were pretty good. Hadley had a hard time sitting still the whole time and kept wanting to go look out the window, and she chewed one bite for about ten minutes before she told me she didn’t like it and wanted to spit it out. Truett just acted like a toddler the whole time. Throwing silverware, spitting out food, wanting my phone, my lap, Brent’s lap, standing in the high chair… We were shoveling the food in so we could get out of there! When the waiter brought the check, I was like, “Ok, we are in the home stretch. Just get out of here without a meltdown and this can be considered a success.” It was close, Truett was on the verge of losing it because he had been too quiet and still for too long. As we were grabbing our stuff and trying to leave, the couple at the table next to us complimented us on how well behaved the kids were! I was wondering if they had even been paying attention to them, but they said they had and how sweet and cute they were. Phew! Ok, I appreciated that and felt like we were successful at keeping them under control in public, haha. We kept walking and were stopped by another couple on the other side of the restaurant. They were raving about the kids and how cute they were and how well-behaved they were. I told them thank you,  how nice it was to hear since we had been concerned when we walked in with the lack of any other kids in the restaurant, and the atmosphere. They asked Hadley a few questions and she was sweet and polite, which is a big change from the shy little girl she was last summer.

We definitely took them for frozen yogurt after that! I know that my kids stress me out way more than they bother anyone else, my mom always tells me that. So it was a confirmation of that when strangers told us as well. It really eased some of my anxiety about what I notice and what other people see.

The rest of the weekend we pretty much spent outside. Playing with the dog, riding the kids cars in the cul-de-sac, running a few errands. The weather was perfect and we were together, which is my favorite kind of weekend. Saturday night was a last minute double date with some of our best friends, which was much needed! And on Sunday we lounged around, played outside, and I tried out a new cookie recipe! Peanut Butter cookies, my absolute favorite. I had pinned this recipe a while ago, and finally decided to make them.

I keep a huge jar of peanut butter in the panty because Hadley likes a waffle with peanut butter, sliced bananas and cinnamon every morning for breakfast. I also found a large bag of Xylitol finally, and grabbed that for the cookies too. These cookies end up being about 1 carb each (mine made 35 large cookies) and have no flour or oil in them, but do have 1 egg. They have 56 calories each, so no matter what your diet, you can enjoy these without any guilt! The original recipe is found here. I went by the recipe, but used Xylitol instead of Splenda (thanks Suzanne!). If you want to read some interesting information about Xylitol, I found some here.
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They are pretty delicate right out of the oven, so I let them cool completely, and then I left them out overnight. This morning they were firm and chewy, with flavor better than any peanut butter cookie I’ve ever had. But don’t tell my grandmother that! And yes, I did say this morning. We all had one with breakfat. Hey, they are sugar free and have a little protein in them, why not!? And by one, I mean that Brent had about 5.

Low Carb Peanut Butter Cookies

Ingredients
1 cup creamy peanut butter
1 cup Xylitol (or any sweetener you choose)
1 egg
1/2 tsp baking soda
1/2 tsp vanilla extract

Mix the peanut butter and sugar well.  Add the egg.  Mix well.  (As the egg is added to the peanut butter mixture, it  causes the mixture to have a cookie dough texture)
Drop by rounded spoonfuls on baking sheet.  Using a fork, press the cookies down to give them that classic peanut butter cookie look.  Bake at 350º for 8-10 minutes.  Do not overcook.
Let them cool completely and then leave out for a few hours or overnight to firm up.

Enjoy!!

 

Five Dozen Cookies Later…

No, I did not eat five dozen cookies. I definitely made them though. Yesterday I wanted to play with the recipe a little bit for the sugar free almond flour cookies. I also added unsweetened coconut flakes, and this batch, so far is my favorite. Brent’s too. The first batch was very yummy and so soft, but this one is more like a big chewy cookie, with a little crunchy on the outside. And the coconut adds a nice flavor, plus more fiber. I sweetened it with Splenda, rather than the sugar free maple syrup, and I think that is why it is a little more dry, which i like. Let’s be honest, I like all of them. It’s a cookie, I’ll eat it and love it.

Low Carb Coconut and Chocolate Chip Cookies

Ingredients

2.5 Cups of Almond Flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup Splenda
1 egg
1/4 cup grapeseed oil/canola oil/coconut oil
1 Tbsp Vanilla extract
1/2 cup sugar free chocolate chips
1/2 cup unsweetened coconut flakes

Mix the flour, baking soda, salt and splenda together in a bowl. I opened the egg into the 1/2 cup measuring cup, and then filled it the rest of the way with the oil. I wanted to make sure I had a half of a cup of liquid. Pour in the liquid ingredients and mix well with the dry. Then mix in the chipsand coconut flakes and chill the dough for about 20 minutes. It may take a little elbow grease, and you may wonder how these will form into cookies, but I promise it works! After it is chilled, preheat the oven to 350 and line your baking sheet with parchment paper. I used a tablespoon to scoop out the dough, and then I formed it into a ball in my hands. Put it on the baking sheet and pressed it into a disc. This batch made 30 cookies this way. Bake for 8-9 minutes and let cool completely.

120 calories and .8 carbs per cookie. Plus they are really good and have 2g of Protein per cookie. Can we say this is like a health snack? Let’s just say it anyway.

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Today my little man isn’t feeling so hot, I think this weather is really messing with his immune system. He is super congested and uncomfortable. He didn’t get a good nap yesterday or sleep well last night, so I gave him some benedryl with lunch and I’m hoping he feels a little better when he wakes up. The weather here in Oklahoma is bouncing back and forth between freezing rain (30s-40s) and the 70s and 80s. I mean, it’s crazy. I’m ready for summer. The pool every day and strengthening immune systems!

Man I am ready for the weekend! Friday morning is ballet, then the gym. Lunch, naps, errands… You know why I’m so excited? Because we don’t have any plans! Those are my favorite kind of weekends.

What are your favorite kind of weekends?

Fire Roasted Bacon Meatloaf

I saw this recipe on Pinterest, and decided I would throw it together yesterday for dinner. We were having so much fun outside, I didn’t want to spend an hour in the kitchen cooking. So meatloaf sounded like a great option. Yes, Mom, meatloaf. I have always hated meatloaf. And really, I think it is the name. A loaf of meat just sounds awful. I’ve tried to think of a new name for meatloaf for years and have never come up with anything. Either way, this one was pretty delicious.

When I started dating my husband we went out to dinner one night at this little diner in town, and they had meatloaf on the menu. I told him I did not like meat loaf, and in the future I would never make it for him. He agreed, and said he never liked it either. I thought, this was it. We were meant to be together! Haha!

So I told him about the recipe, and he said he was willing to try it. It has a pound of bacon in it, afterall. I used venison too, instesd of ground beef. It turned out great, and I had it again for lunch today. The kids both ate it, and Hadley said, “Mom, you made this meatloaf the best!” She is so sweet!

Here is the original recipe, over at Civilized Caveman Cooking. 
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Ingredients
  • 1 lb ground beef or venison, turkey, etc.
  • 1 lb bacon, chopped
  • 14 ounce can of fire roasted tomatoes
  • 1 red onion, minced
  • 1 bell pepper, minced
  • 3 cloves garlic, minced
  • 2 eggs
  • 1 cup almond flour (I used grated parmesan)
  • 2 tbsp oregano
  • 1/2 tbsp sea salt
  • Pepper to taste

Directions:

  1. Preheat oven to 400 Degrees Farenheit
  2. Chop your bacon and combine in a mixing bowl with your beef
  3. Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients
  4. You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan
  5. Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165 Degrees F
  6. Remove from oven and let sit for 10-15 minutes before slicing and serving.

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This is the original poster’s picture, not mine. His was much prettier! But mine tasted just as good I bet.

This would have been even better with a little A1 Sauce, but we were out. I put some blue cheese crumbles on mine, and Hadley slathered hers with Ketchup. Brent, of course, used Frank’s Hot Sauce. However you like it, this is an easy, yummy recipe that only has 6 carbs per serving, and there are 6 servings. I also made some steamed broccoli to have with it.

You might notice that I use grated parmesan instead of breadcrumbs or flour in pretty much every recipe. It has the same consistency and does the same thing, but I think it adds more flavor. It also has zero carbs.

Tonight I’m making Stuffed Bell Peppers with Salsa and Guacamole. The weather is supposed to get really bad here later, seeing as how we are getting into storm season, it was bound to happen. I really dislike storm season in Oklahoma. I can handle the rain and sever weather, but the tornadoes are scary! Especially the ones at night. It is going to be a crazy storm, they are saying temperatures in the 30s and possible ice? In April? That’s Oklahoma for you, I guess. I am always happy in July when the worst storms are over!

What are you making for dinner?

Have you made any recipes you have found on here? How did they turn out?