th salt, pepper, garlic powder, and chili powder. Pat the spices
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
he 2 packets of Splenda and the 4 tablespoons of melted
soak crumbs in milk in 8x8 pan while you flake salmon.
combine salmon flakes with mayonnaise, egg, lemon juice.
mix in the salt, pepper, paprika, and onions.
add crumb mixture.
bake at 350 degrees for about 30 minutes.
s smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
ater and ginger into a saucepan and cook
Pour vodka and lime juice into 2 copper mugs; add ice cubes and sugar-free ginger beer; stir to combine. Add lime slices to garnish.
Mix the butter and cream cheese until fluffy.
Mix in the flour, Equal and salt.
Refrigerate about 3 hours.
Roll dough on lightly floured surface.
Cut into rounds with 3 inch cutter. Place 1/4 teaspoon fruit in center.
Fold in half and crimp edges with fork.
Put slit on top.
Bake at 350\u00b0 until lightly brown.
Puree 1 1/4 cups of the blueberries (reserve 1/4 cup for garnish).
Cook pudding according to directions.
Add blueberries and cinnamon.
Pour into cooled pie shell.
Let cool, then chill at least 3 hours before serving.
In a large bowl, combine unflavored gelatin and sugar-free Jell-O.
Add 3 cups of boiling water and stir until Jell-O dissolves.
Pour into a large, shallow pan (13 x 9-inch) and chill until firm.
Cut in squares to serve.
Yield: about 100 (1-inch) squares.
Exchanges: Free.
Calories: None.
Mix fruit cocktail with dry instant pudding mix.
Add pineapple, pecans and coconut.
Chill.
Mix egg, milk, syrup and oil and combine thoroughly. In a separate
Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
ach shrimp down the back and remove vein.
Butterfly each
Remove excess fat from beef.
Cut into 4 pieces.
Place beef in a 4 to 5-quart slow cooker.
Mix remaining ingredients; pour over beef.
Cover and cook on low heat for 7 to 8 hours or until beef is tender.
Remove beef from slow cooker.
Cut into thin slices or shred; stir back into sauce.
Cover and cook 20 to 30 minutes more, or until beef is hot.
Makes about 12 sandwiches. Serve on low-carb buns or alone with sugar-free coleslaw.
Brown and break up the ground beef in a large skillet and continue cooking until the meat is no longer pink.Then add the diced green pepper and onion to the cooked beef and continue cooking for a few more minutes.
Add the Worcestershire sauce, soy sauce and ketchup and turn down heat to a low simmer for 15 minutes. Add a little water, if needed, to keep the mixture just moist but, not soupy.
Serve with some mayo on low carb bread or wrapped in a low carb tortilla or a lettuce leaf or over a tossed green salad. Enjoy!
dding your veggies and stir occasionally. Go ahead and add your Campbell
add sweetener, vanilla and butter extract, salt and almond meal in a
In a non-stick fry pan melt butter.
Add frozen veggies and mushrooms.
Cook about 5 minutes over Med-High heat.
Slice chicken into thin slices and add to veggies mix.
Salt, garlic and Creole seasoning to taste.
Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
Place in warm sandwich wrap.
Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.
ablespoon olive oil. Add chicken and season with chili powder, cumin