Low-Carb Garlic Cheddar Biscuits

Ingredients:

• 3/4 cup sharp cheddar cheese 2%
• 1.5 cups almond meal
• 1/3 cup Greek yogurt, plain (I used Fage Total 0)
• 2 large eggs
• 3 tablespoons butter
• 1/2 teaspoon garlic
• 2 tablespoons baking powder
• dash of salt
• non-stick cooking spray

Directions:

Combine dry ingredients in a bowl, then add in wet. Spray a muffin tin with non-stick cooking spray and plop in mixture. Bake at 400 for 10 minutes. Yep. That easy! Makes 12.

Net carbs LESS than 2 per muffin!

Low-Carb Lasagna Wonton Cupcakes

Low-Carb Lasagna Wonton Cupcakes

Recipe makes 24.

Ingredients:

• 1/2 lb ground beef (95%)
• 1/2 lb ground turkey (99%)
• 1.5 cups tomato sauce (Classico Four Cheese)
• 1/2 diced onion
• 15 oz light ricotta (Sorrento)
• 1/2 cup Parmesan cheese (Aldi)
• 1/2 teaspoon garlic
• 1/2 teaspoon oregano
• 1/2 teaspoon basil (I used 2 fresh leaves)
• 1 egg
• salt to taste
• 24 wonton wrappers (Nasoya)
• 2 servings No-Oodles (Nasoya)
• 2 cups mozzarella cheese, shredded (Part Skim, Great Value)
• Non-stick cooking spray

Directions:

• Brown meat in a pan with diced onions. Once cooked, drain any remaining fat. Add in tomato sauce and cook on medium heat for 20 minutes. Make sure to check the nutrition facts on the tomato sauce. Classico is a lower carb choice.
• In a bowl, combine spices, ricotta cheese, Parmesan cheese, salt, and 1 egg.
• Spray muffin tins with non-stick cooking spray and line each muffin with one wonton wrapper.
• Layer in the cheese mixture, No-Oodles, meat, and top with mozzarella cheese.
• Bake at 350 for approximately 45 minutes.

 

1 Lasagna Cupcake:  88 calories, 10 protein, 6 carbs.

Low Carb Mini Pizzas

Ingredients:
I provide the brand I used in case of question on nutrition facts.

Crust:

• 2 cups shredded mozzarella cheese, skim milk (Great Value)
• 1 cup Mexican blend finely shredded cheese (Aldi, Happy Farms)
• 1/2 teaspoon garlic
• 2 fresh basil leaves, minced
• 3 whole eggs, scrambled

Toppings

• 3/4 cup pizza sauce (Great Value)
• 3 cups shredded mozzarella cheese, skim milk (Great Value)
• 48 slices turkey pepperoni (Margherita)

Directions:

Combine all ingredients for crust in a bowl. Place approximately 1/8 cup of the mixture in to the muffin tins (makes 24 total). Bake at 400 for 7 minutes. When done, add 1/2 tablespoon pizza sauce to each. Top with the mozzarella cheese and pepperoni (2 slices each). Bake at 400 for another 7 minutes. When done, let cool before attempting to take out. They can become a mangled mess if you don’t let them settle for a couple minutes first. Putting them in a wonton wrapper is always a valid choice if you struggle getting them out, but I find with a couple minutes rest, the added carbs are unnecessary.

89 cal/ 7 protein/ 1.5 carb per mini pizza. Makes 24.

I reheat these in the toaster oven. Surprisingly they don’t just melt all over the place! They stay together and get a nice crispness that I love!

Chicken Chimichangas

I decided it was time to make a healthy chicken chimichanga – and this is definately a keeper!
Ingredients

• 12 Wonton Wrappers (Nasoya)
• 1.5 cups cooked quinoa (Alter Ego, Organic Rainbow, made with chicken broth)
• 2 cups Shredded Mexican cheese (Aldi – Happy Farms)
• 2.25 cups chopped grilled chicken (320 grams)
• 1/2 cup minced onion
• 1 minced jalapeno
• 1.5 teaspoons chili powder (Spice Islands)
• 1 teaspoon garlic
• salt to taste (this recipe really does need some salt to bring out the flavors – don’t fear the salt!)

Directions:
Grill and chop chicken breast. Mince jalapeno and onion. In a bowl, mix together quinoa, 1.5 cups of the cheese, chicken, onion, jalapeno, and spices. Spray cupcake pan with cooking spray and place one wonton wrapper in each. Pack mixture into 1/4 cup measuring cup and plop into the wonton lined cupcake pan. Top with the remaining 1/2 cup of cheese. Bake at 350 for approximately 15 minutes.

Add this item to your food diary or view nutrition information here.

Serving suggestions: Salsa, pico de gallo, avocado, sour cream, or guacamole.