2 cups low-fat cold milk
2 tbsp Splenda granulated
1 pkg (4-serving size) sugar-free instant chocolate fudge pudding mix
In a large bowl, combine all three ingredients; beat on lowest speed of electric mixer for 1 minute or just until blended.
Pour mixture into a shallow pan that is freezer-safe. Freeze mixture until firm, at least 4 hours.
Remove from freezer and let stand 15 minutes before scooping to serve.
Friday, February 28, 2014
Thursday, February 27, 2014
ENCHILADA BAKE
Note: I got this recipe from a friend. It is a facebook post with the info at the end of the post. Don't know what "batch red enchilada sauce" means but I will use a can of enchilada sauce. It is very low carb which is why I am posting it here. Fat content seems a little high but if you are going low carb, it appears to be a good recipe.
THIS IS SOOOOOOOOO GOOD!!! Feel Free to Share !!!!!!!!!!
ENCHILADA BAKE
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350ยบ, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.
For more fun and amazing ideas... recipes and motivational weight loss tips, Click this website and join us here---> Chrissy's Skinny Friends- Weight loss support group
THIS IS SOOOOOOOOO GOOD!!! Feel Free to Share !!!!!!!!!!
ENCHILADA BAKE
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350ยบ, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.
For more fun and amazing ideas... recipes and motivational weight loss tips, Click this website and join us here---> Chrissy's Skinny Friends- Weight loss support group
Monday, February 10, 2014
LOW CALORIE BROWNIES
This is a recipe I saw on facebook. I have not made these yet so cannot personally recommend them. For us diabetics I added unsweetened to the applesauce. Also, I never bake with a stevia product as I find it turns bitter at high temperatures. I use Splenda in all my baking.
(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)
3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.
(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)
3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.