Archive for the ‘Make It Low-Carb Monday’s’ Category
Make it Low-Carb Monday: Low-Carb, Gluten-Free Fried Chicken
Today my man-friend had a hankering for some good ol’ fried chicken, so I starting digging through my flour subs to see what I could come up with. I think I hit the jackpot with this recipe.
Try it out and let me know what you think!
Make It Low-Carb Monday: Dairy-Free, Grain-Free Cream of Mushroom Soup
Campbells Cream of Mushroom Soup has long been a staple in many of my recipes. When I started a low-carb lifestyle I turned to a low-carb cream of mushroom bacon soup from my pal Jaimie over at The Lighter Side of Low-Carb. Now that I’ve discovered I’m allergic to dairy I’ve set out on a mission for a new recipe that complies with my food allergies and just in time for Thanksgiving. I don’t think the man-friend could live through Turkey Day without his beloved green bean casserole!
I’ve chosen to sub the cream and half and half that most cream of mushroom soup recipes call for with unsweetened almond milk. This came out pretty great, so I think any milk substitute would work in this recipe. I also chose to use the crock-pot here since this is an ingredient that I use in other recipes. I need to be able to scale it easily to make large batches for canning and it’s just plain easier to throw it all in the pot and let it cook so I can make this any time.
Here’s what I came up with…
Make it Low-Carb Monday: Coleslaw
I’m on the hunt for side dishes!
I’ve never been a huge fan of coleslaw and I suspect it is because most traditional coleslaw is sweet. So I set out to create my own recipe that is tangy and not sweet, my pal Jamie over at Your Lighter Side has a great recipe if you like it sweet and I’ve used her recipe as inspiration for this version.
It came out great and I’ll definitely make it again. Enjoy!
Served here with rosemary garlic cornish game hens.
Make It Low-Carb Monday: Rib Rub Recipe
We eat a ton of ribs around here. My boyfriend is a fanatic about his ribs and he’s constantly asking me to make them. This time we were out of the spice blend we usually use and had to come up with a rib rub recipe on the fly. Luckily, I had just ordered some Ideal Brown No Calorie Sweetener and this was the perfect opportunity to try it out.
Make It Low-Carb Monday: Pumpkin Bread
Re-worked Pumpkin Bread
While perusing the recipe blogs this weekend, I came across a really great looking recipe for gluten free pumpkin bread over at Serious Eats and I had to have a slice!
So I set out to low-carb this recipe and it came out alright. Here’s my tweaked recipe for your enjoyment!
Happy Monday!
Make It Low-Carb Monday: Sea Glass Jello
Here’s a really cool looking treat that I found not too long ago, Sea Glass Jello. It’s a fun and funky treat that was really easy to make low-carb once I found Chleochatra’s recipe for low-carb sweetened condensed milk substitute.
Ingredients
- 4 Small boxes (3 oz. each) of sugar free Jell-O in different colors.
- 1 1/2 Cups of low-carb sweetened condensed milk substitute.
- 2 Envelopes unflavored gelatin, Knox works great.
Directions
Prepare the Jello using only 1 cup of hot water in three separate containers. Chill for 4 hours until the Jello has set up. Cut the Jello into cubes and place in a 13×9 glass pan. Keep Jello cubes in the refrigerator until ready to add the white layer. In a separate bowl mix the 2 envelopes of unflavored gelatin with 1/2 cup cold water. Add 1 1/2 cups of boiling water and stir until dissolved. Mix in the sweetened condensed milk. Allow the milk mixture to cool and then pour over the Jello cubes. Chill for 4 hours or overnight.
