CHICKEN CRUST PIZZA

CHICKEN CRUST KETO PIZZA

This delicious gluten free, keto friendly pizza uses cooked chicken breast, to make the easiest 2-minute crust. Once you try my version, it is the only recipe you will use.  Great with so many toppings.  Use your imagination to create your favorites.  Get creative with your sauce as well.  I have used zough, truffle aioli, and spicy mayo to name a few.  Send me your favorites to be featured. 
Prep Time2 mins
Cook Time35 mins
Total Time37 mins
Course: Main Course
Cuisine: Italian
Keyword: keto, pizza, gluten free, chicken crust pizza , easy recipe
Servings: 4

Ingredients

  • 12 ounces cooked chicken breast I like Trader Joes, Simply Chicken
  • 2 eggs
  • 1/4 C grated parmesean

Instructions

  • Place chicken in a ninja and pulse to grind.   Add eggs and cheese right in the ninja and pulse for a few seconds till a dough forms. It will be moist, so I like to use gloves.  Place on parchment lined cookie sheet and bake for 20-25 minutes at 420 degrees.  Remove from oven and top with your favorite sauce and toppings.  Place back in oven for an additional 12-15 minutes.  
    Enjoy

Gluten Free Sugar Free Avocado Bread

Gluten Free Sugar Free Avocado Bread

Move over banana bread, there's a new fruit bread in town. Not really new this recipe dates back to 1973,and has had millions of views on tic tok. This gluten free, sugar free version may just be your new favorite way to use up some ripe avocados. 
Prep Time6 mins
Cook Time50 mins
Total Time56 mins
Course: Breakfast

Ingredients

  • 2 ripe avocados
  • 3/4 c monk fruit maple syrup
  • 2 c gluten free flour
  • 1 tsp baking powder
  • 3 eggs

Instructions

  • In a large mixing bowl cream together the avocados, and the syrup on low setting with an electric hand mixer. 
     Add in 3 eggs and blend well
    Mix in the flour and baking powder until it is all well blended. 
    Bake for 45-50 minutes in a preheated oven set to 350 degrees

Gluten Free Cookie Cream Cheese Fruit Pie

What doe's Galantine's Day and the Super Bowl have in common? They both fall on the same day this year. I had to come up with a "Fan Favorite" dessert that everyone would "Love", You will reduce over 800 calories by omitting the butter, and the sugar free jam and reduced calorie cream cheese make this the perfect light dessert to serve not only on Sunday but anytime you crave something sweet. 
Prep Time5 mins
Cook Time13 mins
Total Time18 mins

Ingredients

  • 1 box Gluten Free Cookie Mix
  • 8 ounces Low Fat Cream Cheese
  • 1 jar Zero Sugar Strawberry Jam
  • 10 Strawberries
  • 2 egg whites

Instructions

  • Preheat oven to 350 degrees. Place cookie dough mix in a bowl, don't follow box instructions, instead add 2 egg whites and enough water to make the mix into a cookie like dough. Spread dough on the bottom of either a heart shaped pan or a 8x8 non stick pan that has been sprayed with non stick spray.
    Bake for 13 minutes. Let cool completely before removing from pan.
    While cake is baking prepare the cream cheese layer. Tip, wash out cake batter bowl and whisk to cut down on mess. Whisk room temperature softened cream cheese, electric hand held works best, until smooth, add in the jar of jam and mix. Place in fridge to thicken while cake is cooling.
    When cookie/cake is completely cooled remove from pan and place on a serving platter. It is best to flip over and place the cream cheese layer on the bottom side of the cookie . Spread enough mixture to cover top of cookie. You will have plenty of mixture left over to dollop on top of cake when serving, or to use during the week mixed into your oatmeal and protein smoothies for extra yummies.
    Top with sliced strawberries, and garnish with whipped cream .

 

Two Ingredient Peanut Butter Cookies

Do you believe in magic?  Well you may after you try your hand at these amazing gluten free, sugar free vegan cookies.  So easy you will want to make a fresh batch every day.  With a little imagination, this simple recipe goes a long way, add a cup of oats and make no bake energy balls.  Add a bit of jelly and you've got pb&j thumbprint cookies. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 10
Author: Esther

Ingredients

  • 1 cup all natural peanut butter fresh ground works best
  • 3 T monk fruit syrup or pure maple syrup

Instructions

  • Place peanut butter in a bowl and add the syrup.  Mix until a dough consistency is formed.  On a parchment lined baking sheet place little balls of dough about 2 inches apart, and then press down with the palm of your hand to flatten.  Use a fork to make criss cross pattern on cookies.  Bake for 10 minutes in an oven that has been preheated to 350 degrees.  Let cool completely on cookie sheet.  Enjoy. 

 

Broccoli Cheddar Soup

It's holiday time and one of the most beloved appetizers is the oh so popular charcuterie board, but what do you do with all of the leftovers?  It is a shame to let good food go to waste!! Have no fear Min Din's got you covered with a super simple soup you can make in 10 minutes.  I have cut out steps that cost you time, but don't compromise the flavor.  What's so great about this recipe is by substituting some of the items, you can come up with so many different soup options.  For example, take out the broccoli, add a bag of cubed potato's, scallions, and bacon bits, you get a loaded baked potato soup.   Start with the basic stock and add chicken and rice and you have cream of chicken and rice. I think you see where I am going with this.  I hope you enjoy, keep me posted on how you like it. 
Cook Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Author: Esther

Ingredients

  • 4 T salted butter
  • 4 T gluten free flour
  • 2 C vegetable broth
  • 2 C half and half
  • 2 T heavy cream
  • 1 C finely minced carrots
  • 1 bag broccoli florets defrosted
  • 1 shallot minced fine
  • 8 ounces good quality cheddar cheese chopped

Instructions

  • In a large pot melt 4T butter and whisk in the flour as soon as they are blended add in the broth, cream, and half and half ( cream is optional but will add to the richness) 
    Place the shallot in a chopper to mince super fine, do the same with the carrots, and add both to the pot,
    Add the bag of broccoli and cut up the cheese as well and add to the pot. Season generously with paprika, salt and pepper. You are saving lots of time by not having to sauté the veggies first, and by using the frozen broccoli it is softer faster. 

STUFFED PEPPER SOUP

 

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5 from 1 vote

STUFFED PEPPER SOUP

It’s been awhile since I made a new post!!! It feels good to be back and I must thank you my loyal followers who encouraged me to start posting again.  This soup has all the old flavors with a new twist. The sauerkraut  brings back memories of my fathers stuffed pepper and adds a wonderful dimension to the flavor.  
Prep Time6 mins
Course: Main Course
Servings: 8
Calories: 204kcal

Ingredients

  • 32 ounces creamy roasted red pepper/tomato soup
  • 32 ounces vegetable soup
  • 16 ounces lean ground beef/ or substitute if you want to make vegan
  • 3 green peppers
  • 14 ounces sauerkraut
  • bay leaves

Instructions

  • 1) Set crock pot to high heat and add both cartons of soup.
    2) Place ground beef in fry pan and cook through.
    3) Transfer beef to crockpot
    (drain if needed).
    4) Dice the peppers into bite size pieces and add to crockpot.
    5) Season generously with salt and pepper to taste ( I love pink sea salt) and top with about 5 or 6 dry bay leaves.
    6) Cook on H for 5-6 hours till peppers are very tender. Add the defrosted bag of cauliflower rice and drained sauerkraut last hour of cooking.
    Enjoy!!! 

Continue reading “STUFFED PEPPER SOUP”

Pizza Dogs

Calling all keto lovers!!! Here is one you will love, kids will love, and your waist line will really love.  This low calorie, low carb pizza tasting meal is a treat that is so easy to make it is a shame not to serve it up once a week.  At 78 calories, and under a dollar a serving you really can’t go wrong with this one.

Ingredients serves 6 Cost
1 1 pack of Hebrew national low fat nitrate free hot dogs $3.99
2 1 c spaghetti sauce $1.00*
3  3/4c shredded almond cheese $1.00*
  Total   $5.99 ( $0.99per serving)
* Price reflects amount used in recipe ingredients

 

Nutrition Per Serving
Calories 78
Carbs 4.3g
Fats 2.3g
Protein 8.8g
Sugar 0.7g
Fiber 0.8g
Source: MyFitnessPal

 

Directions

Step 1:  Slice all of the hot dogs in half length wise and line a cast iron skillet with them covering the whole bottom of the skillet.

Step 2:  Once they are browned flip over so that the open end is facing up. Pour the sauce on top, and top with the melted cheese. Cover and serve once the cheese is all melted.

Step 3:  Enjoy!

 

 

 

 

 

Turkey Shepherd’s Pie Using Thanksgiving Leftovers

This recipe uses up pretty much most of your traditional thanksgiving leftovers. It is super easy to prepare as well as clean up , and can  be enjoyed year round. Since this recipe will give you about 9 servings, it is still  low calorie, considering all the yummy goodness you put in it.

Ingredients serves 9 Cost
1 12 oz.  prepared turkey breast $5.49
2 1/2c turkey gravy $1.39*
3  3T cranberry sauce $0.73*
4 1 c corn kernels $1.00*
5 2c mashed potatoes $2.99
  Total   $11.60 ( $1.28 per serving)
* Price reflects amount used in recipe ingredients

 

Nutrition Per Serving
Calories 135
Carbs 15.6g
Fats 3.9g
Protein 8.7g
Sugar 2.6g
Fiber 1.4g
Source: MyFitnessPal

 

Directions

Step 1:  Take the turkey breast and pulsate in a ninja.  Do this till you shred all of the meat.

Step 2:  Place the meat in a bowl as it is shredded and once all of the meat is shredded mix it with the gravy and the cranberry sauce.

Step 3:  Spray a deep skillet with a little bit of olive oil spray and set to m/h. Cover the bottom of the skillet with the meat mixture spread so the whole bottom of the pan is covered.

Step 4:  Put the corn on top of the meat mixture , making sure it is even over all of the meat. Next top with all of the mashed potatoes, spreading the potatoes out to cover all.  Place a lid on the skillet and heat until everything is piping hot, about 5 minutes.

Step 5:  Enjoy!

 

 

 

 

Turkey Tacos

Here is a two for one recipe for you!  You can either make this recipe as a taco, or turn it into a taco salad!  Both will have the same amount of calories as you are using the same ingredients, and the best part of all is that there is no cooking involved.

 

Ingredients serves 1 Cost
1 1 taco shell $0.33*
2 1T fresh garden salsa $0.39*
3  1T prepared guacamole $0.29*
4 1 ounce shredded fresh turkey breast $1.00*
5 shredded lettuce $0.50*
  Total $2.51 per serving

 

* Price reflects amount used in recipe ingredients sourced from Trader Joe’s

 

Nutrition Per Serving
Calories 145
Carbs 10g
Fats 6g
Protein 9.1g
Sugar 1.5g
Fiber 1.3g
Source: MyFitnessPal

*Ingredients found at Trader Joe’s

Directions

Step 1:  Take one once of prepared turkey breast and place in a ninja, pulsate till turkey is ground up fine.

Step 2:  Remove the blade from the ninja , and in the canister stir in 1T of garden chunky salsa

Step 3:  Place the turkey and salsa into a taco shell, and top with 1T guacamole, and shredded lettuce.

Step 4:  If you choose to make a salad, place shredded lettuce in a bowl and top with all of the above ingredients.  Take a broken taco shell and sprinkle on top of salad. ( if there are no broken shells in box, you can crumble one up, or omit all together saving calories, and carbs.

Step 5:  Enjoy!

 

 

 

 

Turkey Tetrazzini

Most grocery stores offer delicious oven roasted turkey breast year round.  I don’t mean the deli thin sliced kind, I’m talking good old fashion thanksgiving turkey, that they slice off hunks of yummy turkey breast.  This recipe uses that delicious turkey breast, or if it happens to be thanksgiving and you are looking for a way to use up leftovers, this recipe is just one of many we offer.  Why not enjoy it year round ?  Swapping out the noodles, doesn’t effect the taste only, the calories, in this updated version of turkey tetrazzini.

 

Ingredients serves 4 Cost
1 12 oz  cooked turkey breast $3.99
2 package fresh butternut squash spirels $2.99
3 1 package of steak cut mushrooms $1.99
4 2 cans healthy choice cream of chicken soup $ 2.98
5 6T gourmet fried onion rings $0.79*
  Total $12.74 ( $3.18 per serving)

 

* Price reflects amount used in recipe ingredients sourced from Trader Joe’s

 

Nutrition Per Bowl
Calories 221
Carbs 14.1g
Fats 4.9
Protein 27.3g
Sugar 1.8g
Fiber 0.7g
Source: MyFitnessPal

*Ingredients found at Trader Joe’s

Directions

Step 1:  Spray a non stick skillet over m/h heat with olive oil spray, add your butternut squash spirals.

Step 2:  While spirals are getting soft, cut your turkey into nice long thin strips.

Step 3:  Add the turkey strips to the spirals, along with the full package of washed steak mushrooms.

Step 4:  Spoon in the two cans of soup ( do not add water) stir all up and cover with a lid till everything is cooked.  When  noodles are soft ( about 5 minutes) sprinkle with the crunchy onion pieces give a final stir.

Step 5:  Enjoy!