Homemade Red Enchillada Sauce Nanette's

 Homemade Red Enchillada Sauce Nanette's

Ingredients:

3 Tbsp.   Flour.              --------

3 Tbsp.   Chili powder.                ]

1 tsp.      Cumin.                          ]         whisk together

1 tsp.      Garlic powder               ]         in small bowl.         ------

1 tsp.      Onion powder               ]          set aside.                         ]

1 tsp.      Coriander ground.        ]                                                  ]   Whisk flour mix

1/4 tsp.   Cayenne pepper  ------                                                 ]      into oils in

                                                                                                       ]   skillet whisk for

2 Tbsp.     Butter.               -----]          Melt in.                            ]     2 minutes

2 Tbsp.     Vegetable oil.     -----]        cast iron skillet.         -----

1/4 Cup.    Tomato Paste.        ---     Whisk into skillet mixture combine well, cook 2 min

3 Cups.       Chicken broth (low sodium) ---   reduce heat to low, Whisk in broth and

1 tsp.           Unsweetened Cocoa Powder  --   remaining ingredients

1 tsp.           Sugar

1 tsp.           Apple Cider Vinegar

A Pinch of Cinnamin

Can be frozen up to3 months in jar or disposable container or bag because it will, stain reusable containers. When ready to use that completely in refrigerator. May need to add more broth or water to get to desired consistency.

N

Joselyn's Protein energy balls

Joselyn's Protein Energy Balls 

Ingredients:

1/2 Cup.    Quick Oats

1 Cup.        Almond Butter

1/2 Cup.    Honey

1/2 Cup.    Kodiak Cake Mix

1/2 Cup.    PB Fit

1/4 Cup.    Coconut Flakes

1/2 Tbsp.   Chia Seeds

1/2 Tbsp.   Flax Seeds

2 Scoops.   Vanilla Protein Powder

1 tsp.         Vanilla

1/4 Cup.     Chocolate Chips 

Mix all together til combined well. If too sticky add more of any dry ingredients. Store in airtight container in fridge or freezer.

Keto protein energy balls ***

 Keto protein balls (yummy)

Ingredient:

3/4 C.    Vanilla whey protein powder

2/3 C      Almond butter

1/3 C       Confectioner sugar substitute

1/4 C.      Coconut flour

1/8 tsp.   Salt

2 Tbsp.   Flax or Hemp seeds

1 Tbsp.    Chia seeds

1 tsp.       Vanilla

2 Tbsp.    Coconut oil

1/4 C.       Mini chocolate chips

Mix all in a medium bowl combine til all blended in. Scoop 1" size bals place in airtight container in fridge or freezer.

Adapted from keto for beginners

Serving size 2 balls (makes 10 balls)

192 kcal

Carb 6.8g

Proteins 12.1g

Fiber 3g

 Chocolate peanutbutter filled cookies

Peanut butter filling

3/4 Cup powdered sugar.                  Beat in mixing bowl til

1/4 Cup peanut butter.                        Combined set aside

Chocolate cookies

1/4 Up Peanut butter                      ]

1/4 butter softened                         ]     beat in mixer til light and

1/2 Cup sugar                                  ]     fluffy 

1/2 Cup brown sugar packed   ___]

1 egg.                                                          Add egg and vanilla to sugars

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt.                                   ]       mix together and add to creamed buttter/sugar

1 1/2 Cup flour

1/2 Cup cocoa powder

Pre heat oven to 375 degrees.  Take 1 Tbsp chocolate dough flattening to circle and place 1 tsp Peanut bitter filling in center wrap chocolatedough around sealing edges. Place on cookie sheet. Bake for 9 minutes flatten with flat glass bottom while still warm.

Keto Lemon Cheesecake

Crust

6 TBSP.    butter melted.                   Combine in bowl with pastry

1/3 Cup.   Granulated sweetener.       blender then press 1/4" thick into

1 tsp.        Fresh Lemon zest.              Parchment lined 10" springform

2 Cups.     Almond flour.                    Pan up sides 1" tall 1/4" thick

     

Bake 10 minutes at 350 degrees then let cool

CHEESECAKE BATTER (can also whip in blender)

4 Pkg.    Cream cheese soft.                      Whip with beaters til smooth

1 1/4 Cup.  Granulated erythol sweetener

4.                  Eggs.                                                                    Add one at a time beat after each

1/3 Cup.      Heavy whipping cream.  -‐--‐-----

1  tsp           Vanilla.                                          ]                     Add to creamed cheese and egg mix

1  tsp           Fresh Lemon juice.                     ]                     beat til incorporated 

1  TBSP.       Lemon rind grated.          --------- 

Lower oven temp to 325 degrees

Pour batter into 10" pringform pan with cooled baked crust put into heated oven. Put a glass baking oven safe dish with 2 cups water in oven also. Bake for 1 hour 20 minutes. Turn off oven and open door. Leave for 1 hour then remove and chill for 4 hours before serving.

  

 

  

Protein Pancakes

Protein pancakes 

• 1/2 cup rolled oats (50 grams)
• 1/4 cup vanilla protein powder(30 grams)* (see notes based on protein powder used)
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 small-medium ripe banana(50 grams)
• 1 large egg
• 2 Tbsp Greek yogurt plain
• 1/4 cup milk * (see notes based on protein powder used)
• oil or butter for cooking

Combine wet ingredients first the. Add dry ingredients. Scoop onto buttered griddle heated to 300-325 degrees. Flip when edges begin to dry out slightly. 

• toppings: maple syrup, banana, berries, chocolate chips, nut butter…

 

5 Ingredient Keto Lava Cakes

Ingredients:

• 
  
  
  ▢ 2 oz semi sweet chocolate(55g), at least 75% cocoa solids baking chocolate or semi sweet chocolate chips
• ▢ 2 tablespoon super-fine coconut flour ***see notes
• ▢ 3 TBSP butter unsalted, plus more for greasing ramekins
• ▢ 2 eggs
• 1 tsp vanilla
• ▢ 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes

INSTRUCTIONS

 

• Heat oven to 350 Fahrenheit.
• Grease 2 ramekins with butter.
• Melt the chocolate and butter and stir to combine.
• Beat your eggs well - best with a mixer.
• Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
• Pour into 2 ramekins.
• Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
• Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
  
  
  Recipe altered from Sugar Free Londoner

  NOTES

  Net carbs: 2.8g per portion. 

  If you're using coarse almond flour or ground almonds, increase the amount to 1 ½ tbsp.

  Chocolate: Use the best quality you can get hold of, with a cocoa solids amount of at least 85%. I used 100% unsweetened chocolate, so added 3 ½ tablespoon sweetener.

  If you use 90% chocolate, 2 tablespoon sweetener works well. If your chocolate already contains sweetener, adjust accordingly. If you're in the US, Lily's is always a good option.

  The nutrition info is calculated using unsweetened chocolate. If you used 90% chocolate, the amount of net carbs increases to 4.7 per portion

  If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there's no stress - just serve in the ramekins.

  My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.

  Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don't deprive yourself of that gooey centre 🙂

  These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.

  NUTRITION

  Calories: 460kcalTotal Carbohydrates: 3.4gProtein: 11.7gFat: 43.6gSaturated Fat: 24.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 9.8gCholesterol: 246mgSodium: 74mgPotassium: 111mgFiber: 0.6gSugar: 0.4g

Toffee Almond Sandies

 

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
• 
  
• 
  
• Cream butters and sugar 5 minutes
• 
  

• 1 cup mayonaise or cannola oil
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 
  
• 3-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 teaspoon corn starch.         
• 
  
• Blend  into creamed mixture
• 
  
• 
  
• Loosely scoop and level with knife
• Combine measured dry ingredients
• Slowly add to sugar mixture add toffee
• 1/2 package (8 ounces) milk chocolate English toffee bits
• Additional sugar (red)

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the mayo, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. shape into 1 inch balls, place on baking sheet, florence then sprinkle with colored sugar. Place in fridge for 20 minutes. Pie heat oven to 360 degrees bake chilled cookie dough for 12-14 minutes do not brown cookies.

Sliders

 Ham and Swiss Sliders

1 pkg King’s Hawaiian Rolls.                   Take out of bag, while on paper carton slice tops off of rolls

                                                                    without pulling them apart and place bottoms in 9X13 pan

                                                                    lined with parchment paper.

 

Sliced Honey Ham deli meat                     Fold individual slices and place on each roll segment

 

Sliced Cheese (Swiss, Hararti                    Rip each slice into 4 pieces place 1 piece onto each meat

 Gouda or Provolone                                   slice

 Mayonaise                                                  Spread evenly onto inside layer of roll tops while upside down

                                                                    when all the meat and cheese are placed on the rolls put 

                                                                     tops back on

Sauce:

2/3 Cup melted butter

2 TBSP brown sugar                                   Mix together and heat til boils, cool and brush over tops of

2 TBSP mustard                                           sliders cover and let sit for 12-15 minutes

2TBSP honey

1tsp onion powder

2 tsp garlic powder

2 tsp poppy seeds

 

Bake:

Bake covered at 350 degrees for 15-20 min until cheese is melted. Remove foil and bake an additional 2 minutes to crisp the tops of the buns.

 

Chocolate Chip Cookies

 (I heart Naptime)

 Ingredients

    ▢ 1 cup unsalted butter , barely softened
    ▢ 1 cup light brown sugar , packed
    ▢ 1 cup granulated sugar                               Combine in mixer cream for 1 minute

    ▢ 2 large eggs , cold                                      

    ▢ 1 Tablespoon vanilla extract              Add to creamed sugars and butter mix til just combined              

    ▢ 3 cups all-purpose flour , spooned and leveled
    ▢ 1 teaspoon baking soda
    ▢ 1 teaspoon cornstarch
    ▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher                            Sift together add to mixer, blend
    ▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk            Add to dough

Instructions

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.
     Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate       dough for 30-60 minutes if time allows.
    Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about     2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
   

 Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3     minutes.
 

    Remove cookies to a cooling rack. Serve while warm if desired. 

• To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
• To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
• Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
• Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.

Irish Cream Cake

 Irish Cream Cake

Ingredients

 

Cake

• ▢2 ¼ cups cake flour.             ~~]
• ▢1 1/2 cups granulated sugar.   ]
• ▢2 teaspoons baking powder.   ]   Sift together in 
• ▢½ teaspoon baking soda.        ]. bowl set aside
• ▢½ Teaspoon Salt.                __ ]
• 
  
• ▢1 cup buttermilk.                  ~~~]
• ▢¼ cup milk.                                 ]
• 1 tap vanilla                                ]  combine then
• 1 1/2 tap almond extract.           ] add to dry mix
• 1/2 C coconut or vegetable oil -]
• 
  
  
  
  
  
  
  
  ▢1 tsp vanilla4 lg egg whites
• 1 C sweetened coconut flakes.              Add
• 4 of egg whites (whipped stiff)

▢       1 cup chopped pecans (optional)

Cream Cheese Frosting

• ▢1 cup unsalted butter
• ▢16 ounces cream cheese room temperature
• ▢½ teaspoon vanilla extract
• ▢1 ½ teaspoon almond extract
• ▢8 cups powdered sugar
• ▢toasted pecans for decorating
• ▢toasted coconut for decorating