CRACKER BARREL CHICKEN TENDERS

CRACKER BARREL CHICKEN TENDERS

When we go to a Cracker Barrel restaurant, this is one of our "go to" choices because these chicken tenders are unique in that they are not breaded and always have a great tangy flavor and they are juicy and delicious.  Olivia has this recipe that is loaded with sweet citrus flavor that can really hit the spot.  Marinating it ahead of time makes this an easy weeknight meal that is sure to satisfy.  If you make enough, they are also really good the next day for lunch either in a sandwich or on a nice crisp, green salad.  If you try them, we are pretty sure you will like them!

-Nanette

INGREDIENTS

Nutrition

• 1 lb chicken tenders
• ¹⁄₂ cup Italian dressing (choose a low carb Italian dressing)
• 1 teaspoon fresh lime juice
• 1 ¹⁄₂ teaspoons Gentle Sweet from Trim Healthy Mama

DIRECTIONS

• Mix dressing, lime juice and honey.
• Pour over chicken tenders in a gallon sized Ziplock bag.
• Marinate for overnight.
• In a skillet over medium heat, dump the chicken tenders in the pan including the marinade.
• Cook tenders in a non stick pan or grill until golden in color, but not dry.  The marinade will create a sticky glaze.

LOW CARB MEATLOAF

LOW CARB MEATLOAF
Olivia found this recipe at www.thelittlepine.com.  The picture you see below comes from that website and shows how delicious it looks.   Meatloaf is a staple when it comes comfort food and with cold weather moving in where we live, it seems a good time to share this low carb alternative to a traditional meatloaf recipe.  

Many of the common flavors associated with meatloaf are here--tomato, garlic, onion, and Worcestershire sauce.  The addition of mozzarella cheese adds a nice moisture, flavor and texture factor that makes this meatloaf exceptional.  If you are trying to watch your intake of carbs, you may want to add this recipe to your rotation.  I don't think you will be disappointed.
-Nanette 

LOW CARB MEATLOAF

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Ingredients

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3 Ounces Tomato Paste

1/4 Cup Apple Cider Vinegar

2 Tablespoons Erythritol powdered

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

2 Tablespoons Vegetable Oil

1 Medium Onion chopped

4 Garlic Cloves minced

2 Teaspoons Salt divided

1 1/2 Teaspoons Black Pepper divided

3 Tablespoons Worcestershire sauce

2 Lb Ground beef

3 Eggs

1 1/4 Cup Mozzarella

Instructions

• Preheat to oven to 350 F and line a rimmed baking sheet with parchment paper.
• Mix the tomato paste, apple cider vinegar, erythritol, onion and garlic powder in a bowl and set aside. Alternatively you can use low carb ketchup.
• Heat the vegetable oil in a pan and cook onion with 1 teaspoon of salt and ½ teaspoon pepper over medium heat until softened (about 10 minutes).
• Add garlic and cook for another 1-2 minutes, or until the garlic is fragrant.
• Place cooked veggies into a large bowl and stir in Worcestershire.
• Add the ground beef, eggs, mozzarella and remaining salt and pepper and combine thoroughly.
• Form meatloaf on prepared baking sheet by forming a 5” wide loaf with your hands.
• Brush the ketchup over the top and bake in the oven for 1 hr, or until a meat thermometer inserted into the center reads 155F. This took my closer to 1hr 15 minutes, but start checking your meat at 1 hr to be sage.
• Allow the meatloaf to cool 15 minutes before cleaning up edges and transferring it to a serving plate*. Brush additional ketchup over the top (if you’d like) before serving and enjoy!

LOW CARB PROTEIN HOT CHOCOLATE MIX

LOW CARB PROTEIN HOT CHOCOLATE MIX
Cooler weather is just around the corner and this hot chocolate mix will be just the thing to take the chill off and provide you with a healthy dose of protein as well.  Olivia enjoys this drink often as her breakfast and finds it really filling and satisfying plus it is just plain yummy!  When she makes it she uses more protein, collagen, and cocoa powder than the original recipe calls for.  The original is found below. 


You may find you want to just play with the recipe to see what you like.  When Olivia makes it she uses three tablespoons of mix with two tablespoons of heavy whipping cream in a big mug of boiling water.  She likes to drink it almost every day...no matter what the weather is.  When we travel together, she is even kind enough to make a travel mug for her mother.  Enjoy!


-Nanette

LOW CARB PROTEIN HOT CHOCOLATE MIX

Ingredients

• 1/2 Cup Cocoa Powder
• 1/2 Cup Gentle Sweet
• 1/3 Cup Pristine Whey Protein Powder
• 1/3 Cup Integral Collagen Collagen Hydrolysate
• 1 Teaspoon Sunflower Lecithin
• 1/4 Teaspoon Mineral Salt
• 2 Tablespoons Lily's Dark Chocolate Chips Optional

Instructions

• Add all ingredients in your blender, and blend for 10 seconds or so until all ingredients are well combined and the chocolate chips (if using) are broken into small pieces.
• Store in an airtight container.

To Make Hot Chocolate

• Heat 8-10 ounces of Unsweetened Vanilla (or Plain) Almond Milk or Cashew Milk.
• Add 2 Tablespoons of Hot Chocolate Mix and stir until dissolved.
• Enjoy!

LOW CARB STRAWBERRY MUFFINS

LOW CARB STRAWBERRY MUFFINS
The original recipe Olivia found to make these muffins calls for cranberry sauce.  Olivia decided to try substituting  some strawberries in a bit of water and Trim Healthy Mama Gentle Sweet to make a strawberry sauce.  The result was really delicious! You could stick to the original recipe shown below or experiment with other fruits to make your own "sauce." 

We are all looking for a quick and easy breakfast, especially this time of year when the kids are going back to school and life seems to get more hectic.  Make these muffins on the weekend and enjoy them well into the week.  Happy baking!
-Nanette

Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber
1/2 cup cranberry sauce, NO SUGAR ADDED
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/4 cup Brown Swerve
1/3 cup Swerve Confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
Pinch of salt

Preparation
Preheat oven to 350F.

Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.

In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk.

Add the dry ingredients into the wet and mix just until combined.

Fold in the chopped walnuts.

Add large drops of the cranberry sauce.

Gently stir into the batter using a fork in a swirling motion.

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.

Allow to cool slightly before serving, but these are best served warm!

THAI CHICKEN SALAD WRAPS

LOW CARB CHICKEN SALAD WRAPS

Chicken salad is a summer staple and if you are like Olivia and I you may be looking for a slightly different twist on your usual recipe.  Olivia discovered this  recipe at www.lowcarbyum.com and it  is loaded with not only the bright flavor of ginger but with the crunchy texture of the broccoli slaw.  Wrapping all of this deliciousness up in a crisp piece of your favorite lettuce or putting it on your favorite bread or even eating it alone or stuffed in a tomato can be a great hot summer day meal.  

Make the break from your usual chicken salad and give this flavor filled recipe a try.  You'll find yourself going back to it again and again.
-Nanette

Ingredients

Salad:

10 ounces chicken cooked, I used two 5 ounce cans

16 ounces coleslaw mix or broccoli slaw

1 large green onion

Dressing:

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6 tablespoons coconut aminos or tamari or soy sauce

4 tablespoons peanut butter or other nut/seed butter

2 tablespoons apple cider vinegar

2 tablespoons avocado oil

15 drops stevia liquid or 1 tablespoon bulk low carb sweetener

1/2 teaspoon fresh ginger minced

Instructions

• Mix salad ingredients in large bowl. Set aside.
• Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.

LOW CARB BROCCOLI SALAD

LOW CARB BROCCOLI SALAD

This fantastic recipe came from www.lowcarbmaven.com and it is a winner.  Olivia added cubed cheddar cheese, bacon, and some sunflower seeds to the original recipe to give it a bit more texture and flavor.  The sesame oil seems to be one of the distinguishing flavors in this recipe and gives the whole thing a nutty flavor that blends beautifully with the sweetened mayo and subtle white vinegar. If you are looking for something slightly different and yet low carb to add to your summer picnic or gathering, give this a try.  You will definitely find yourself with an empty serving bowl when the meal is finished.  Enjoy summer food!
-Nanette

Ingredients

• 1 pound broccoli florets about two big heads and stalks cut and trimmed
• 1/4 pound bacon
• 1/2 bunch green onion
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 3 tablespoons Swerve or powdered erythritol or stevia glycerite to taste
• 1 teaspoon toasted sesame oil

Optional:

• 1/4 cup dried cranberries, raisins, dried currents, gogi berries, chopped walnuts, slivered almonds, pumpkin seeds or sunflower seeds.

Instructions

• Cook and crumble the bacon.
• Trim and cut broccoli into bit sized pieces.
• Slice the scallions.
• Mix the ingredients for the dressing.
• Assemble and toss with dressing just before serving. Garnish with your favorite topping. Makes 8 cups with 1 cup per serving. Net Carbs 2.4 g.

VANILLA CARAMEL ICED COFFEE

VANILLA CARAMEL ICED COFFEE
  When I was younger, I really had a distaste for iced coffee.  I found it to be bitter, rather flat, and worst of all COLD.  I know that may sound odd since it is technically iced coffee, but instead of tasting like a delightfully creamy, cool confection, it tasted to me like hot coffee that had, unfortunately, just gone cold.
  Fast forward to today.  Olivia made a batch of iced coffee for me as part of my birthday celebration, and when I tasted it, I was hooked.  This recipe is not only cold and refreshing, but it is creamy, smooth, and just sweet enough to be delicious (I like my hot coffee unsweetened).  I quickly became hooked on this drink.  It is low carb and stores extremely well in the refrigerator.  I am a big fan.  Thanks Olivia for getting your mom hooked on this one!  Enjoy summer with an iced coffee featuring Trim Healthy Mama ingredients.  Look for them on the THM website.
Nanette

Vanilla/Caramel Iced Coffee THM-FP

• 5 cups brewed cold coffee
• 3 tablespoons THM Gentle Sweet
• 3 cups almond milk
• 1/3 cup heavy cream
• 2 teaspoons THM Vanilla
• 1/2 teaspoon THM Caramel Extract
• 3 cups ice cubes
• additional ice

In a large glass pitcher combine all ingredients but ice. Blend well with an immersion blender or mix all ingredients except ice in your Ninja Blender Jar to blend. Add ice. In each drinking glass place 5 ice cubes. Fill glass with iced coffee. Serve. 8 servings.