Meat Muffins

I know we all like a good meat loaf and this is a rocking, easy way to do it and have something on the go afterwards. It's also portion friendly :)
This is going to be a quick post because one of my readers requested it and I have a feeling it's what's for dinner tonight for them :)

Meat Muffins
2 lbs lean ground beef (now if you are going extra lean you will need to lube the tins)
1 medium size sweet onion
a handful of chopped chives
1/3-1/2 cup of crushed up melba toast
2-3 eggs
Sauce
2 small cans of tomato paste
2 TBSP Chicken Broth
2 TBSP of Liquid Aminos (it's like soy sauce)
2 TBSP Italian Seasoning mix (I have a homemade one; mostly oregano, basil, majoram, & parsley)
1/2 tsp onion powder
1/2 tsp red pepper flakes (I like a little spice to mine)
1TBSP of Salt
1 tsp pepper
1 tsp parsley
1 1/2 tsp of Spicy Mustard
splash of red wine vinegar

Mix all the ingredients for the sauce together until it is thoroughly combined.Reserve just enough for the tops of each muffin about 1/4 cup worth, just enough to lightly coat each one.

Mix all other ingredients with your meat. once thoroughly combined add remaining sauce, saving the reserved for later.

In a muffin tin* almost fill each tin with the meat mixture, coat with the reserved sauce. 10 minutes before pulling them out of the oven, place just a sprinkle of shredded Parmesan cheese on top and place back in oven to finish cooking.

*Again if you are using meat that is about 96/4 or leaner you will need to spray or thinly coat the pan with oil or the meat will stick.

Cook in a 350 oven for about 30-45 mins.

These are perfect with faux mashed potatoes or even better my spaghetti sqaush-n-cheese. I'll have to post that one later :)
Alright, hope I didn't forget anything, doing one this one straight from memory. If so, I updated it later :)

I'm BACK!! Berries & Lemon Whipped Cream

Well I am so sorry for extended silence. My life got pretty crazy there for a few months. As I said in my last blog, I have recently moved to Texas to start a new job. I am really enjoying my job but it has definitely changed my former routine. As a person who lives her life based on routine, it's really easy to get off course when life happens and interrupts our daily patterns. I have really had to pull myself back to living a healthy lifestyle. It's real easy to get out of cooking healthy foods because we had a long day and Chickfila is so much easier and a salad is healthy, right? Well those stops add up and prevents a healthy variety of good foods. I realized that I was getting sick of being on this "diet" and wanted real food. STOP, there was my problem. I was having so many salads that it felt like I was on a diet. The key to living a healthy lifestyle is to not eat so many salads, yes they are good and the dressing in moderation is okay, but we will find ourselves bored of the plain salad day after day. We NEED that variety of veggies, lean meats, and fruits. It's what makes this easy. So here I am going back to the basics with myself. It happens folks, we are not all perfect. The key is to see it, stop it, and fix it. That being said, I have started to experiment in the kitchen again and I am excited about it. This weekend I will really be setting time aside to focus on this and make it a priority in my life again. That being said, I have this great recipe idea floating around in my head that I am dying to try out!!!

Until then I will leave you with this one.

Berries and Lemon Whipped Cream

So I first had this dessert dish when I was in Italy a few years back and it was full of sugar and all that goodness, but with today's sugar substitutes it's so easy to transform this dish to a healthy yummy dessert for the whole family. It's one of my go to recipes. With 4th of July right around the corner, this dish will most certainly impress your guest! It has beautiful colors and very patriotic!

Berries:
5lbs of washed, hulled, slices Strawberries
2 pints of washed Blueberries
1 Pint Raspberries
(Add 1 pint of blackberries if you like them.)
1/4 Cup Xylitol or Erythitol
Lemon
*Orange, optional

Mix all of theses together in a large bowl with the juice of 1 small lemon along with 1TBSP of the lemons zest. Some times I like to throw in a little fresh squeezed orange juice. Mix all of this together with about 1/4 cup of Xylitol or Erythitol. I prefer the Erythitol because it doesn't bother my stomach as much but I understand that it's kind of hard to find. Let all of this sit and soak up those juices for about an hour in the frig. While that is all going on, time to make the Lemon Whipped Cream.

Lemon Whipped Cream
I have to confess, this I could, (and have), eat this all by it's self. IT IS SO GOOD!!!

2 1/2 cups of Heavy Whipping Cream
1/4 cup of Xylitol or Erythitol
1tsp Vanilla Extract (make sure it's sugar free)
Zest of a Lemon
The juice of 1/2 a lemon (if you like it tart, add the whole thing)

Begin by making a simple whipped cream. Grab your mixer and go to town on the Cream, Sugar Sub, and Vanilla. Once you are just about to get stiff peaks toss in your lemon juice and zest. Mix until you get stiff peaks. refrigerate for about 30 mins.

DISPLAY
This dish screams for a beautiful clear bowl!!! I have a cool cake stand that you can flip the lid over and it fits perfectly into the base and makes a beautiful parfait bowl.
This a great layered dish. You can add a layer of mixed berries and spread some of the lemon whipped cream, then repeat, oh man my mouth is salivating for this already :)
 Prefect for your 4th of July party!
Or if you are having a dinner party these are beautiful to serve in martini glasses with a dollop of the cream on top.


*Now I know some of you want an even easier way to do this dish. I do have one quick shortcut. If you find Sugar-Free ready made whipped cream, you can just stir in the zest and juice and it works just as good.

Well I hope you and your family enjoys this dish like I do! Next time I am hoping to have my secret dish ready to share, I am really pumped about it!

Broiled Squash- Phase 3

Well I know it has been a while since my last post, but so much has happened since then. I ended up in the hospital to have an unexpected surgery, then Thanksgiving hit, then I started interviewing for a couple of job, then landed one of the jobs, and finally I moved to Texas for the job.

 Even though all of the chaotic things we going on in my life I still made healthy food a priority, I didn't cave in because of the stressed of life.

3.5 oz Squash: 35 calories

Well this recipe is for all of those squash lovers, I am not one of them. My parents love squash and really enjoy this dish.

1lb Summer Squash, sliced 1/2" thick
1tbsp of Olive Oil
1tbsp chopped fresh Rosemary
1/2tsp freshly ground Nutmeg
1tsp Kosher Salt
1/4tsp Ground Pepper

Add all ingredients and toss to combine.
Place squash on top of a metal cooling rack on top of a baking sheet.
Place in oven that is set to broil for 8-10 mins or until golden brown.

Phase 2 revision, just substitute the oil with chicken stock.

Faux S'mores-Phase 3 or 4

I created this dish because we were having a women's event that was having s'mores and I thought it was a tragedy to not be able to enjoy a sweet treat with everyone else. There were so many women there that was on the diet that we just had to come up with something for them. Well it was a hit, not only did all the women that were on the diet love them, a ton of women not on the diet wanted one! Well if your family is having a bonfire try making these instead of the other versions.

75 calories for a large one.

Graham Cracker Cookie:
1/4 cup Grapeseed Oil
1/2 cup Kroger Brand Brown Sugar Substitute
1 tsp Vanilla Extract (check for sugar)
3 cups of Almond Meal
1 tsp ground Cinnamon
1/2 TBSP Baking Powder
1/4 cup Water
1/8 tsp Maple Syrup Flavoring

-Mix all wet ingredients on medium speed.

-Slowly add dry ingredients to wet mixture.

-Add water

-Place dough in refrigerator for at least 1 hour.

-Cut 2 pieces of parchment paper the size of your cookie sheet.

-Spray with vegetable spray.

-Place one piece of parchment paper on the bottom and one on top.

-Roll out dough to evenly flatten.

-Place tray in refrigerator for 30 mins.

-Once dough is flat take a pizza cutter and cut dough into 2" squares.

-Bake at 325 for 15-17 mins.

-Let cool for 30 mins., Break apart, and place on cooling rack.

(This dough also makes a great crust for cheesecakes or any graham cracker crust.)

For the Chocolate and Marshmallow filling purchase Walden Farms Chocolate and Marshmallow Dip. Place a spoonful on a cookie and place together.

Store cookies in a dry container.

Greek Style Moroccan Infused Sweet & Spicy Shrimp- Phase 2

I love shrimp and I love finding new ways to eat it. I also love foreign flavors and this happens to be one of my favorite combinations. Now don't be freaked out by all the spices, they are amazing together. Enjoy!

5lbs of Frozen, Veined, Shelled Precooked Shrimp
Chicken Stock
2 tsp Coriander
1 1/2 tsp Cumin
1/2 tsp Stevia
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cinnamon
Salt to taste

On a large baking sheet evenly coat with Chicken Stock.
Spread frozen shrimp evenly on baking sheet.
In a small mixing bowl, add all spices and mix.
Evenly spread over shrimp.
Cook at 400 for 20 mins.
Add broth on top for additional flavor.

Pomegranate Jello-Phase 2 or 3

If you are looking for another way to have your fruit, try jello. Now you don't have to have it with Pomegranate juice, any none sugar filled juice will work. It taste great with lemon and lime juice as well. In order for it to be a phase 2 food you will need to use grapefruit juice, orange juice, or lemon/lime juice.

2 Sleeves of Unflavored Gelatin
2 Cups of Pomegranate Juice, divided
2 TBSP Stevia

-Keep 1/2 cup of the juice at room temperature.
-Add both sleeves of Gelatin to juice to bloom, about 10 mins.
-In a medium sauce pan add 1 1/2 cup juice and stevia, let boil.
-Add bloomed gelatin to mixture.
-Refrigerate for at least 2 hours or until fully gelatinized.

Dijon Dressing or Marinade-Phase 2

My mom likes mustard based dressings and this one I created for her.

2 tsp of Sugar-Free Dijon Mustard
1/2 cup of Red Wine Vinegar
1/4 cup of Chicken Stock
1/4 cup freshly chopped Parsley
1 tsp freshly chopped Thyme
1 tsp Salt
1/2 tsp Pepper

For a sweet variation add 1 tsp of Stevia or other Sugar Substitute.

Add to a bowl of spaghetti squash with some chopped bacon and chicken and wilted spinach for a delicious dinner while on phase 3 or 4.

Chocolate Muffins-Phase 3

Oh man did I fall in love with these, they are so good! I LOVE chocolate and boy did these hit the spot. It was hard not to snack on them all day :)

Dry Ingredients

2 Cups of Almond Flour/Meal

1/2 Cup Cocoa Powder

3 TBSP Stevia

1 TBSP Cinnamon

1 tsp Nutmeg

1 tsp Baking Soda

1/2 tsp Sea Salt

Wet Ingredients
1/4 Cup Unsweetened Apple Sauce
3 Eggs
1/4 Cup Grapeseed Oil or Liquid Coconut Oil
1/2 Cup Liquid Stevia
1 Cup Chopped Nuts, I used Almonds

Cream Cheese filling
1/2 lb Softened Cream Cheese
1/4 Cup Stevia, Raw
1/4 tsp Cinnamon
1/8 tsp Ground Ginger

Set oven to 350
-In separate bowls mix all dry ingredients together making sure to get all the clumps out.
-In another bowl mix all wet ingredients together.
-Using the Muffin Method, slowly add dry ingredients to the mixed wet ingredients.
-Spray muffin cups with a light coat of cooking spray to prevent the muffins from sticking.
-Evenly distribute batter between muffins cups
-Bake for 22-24 mins.

-While muffins are baking prepare filling.
Mix all ingredients together and place in piping bag.
If you do not have a piping bag, grab a sandwich bag and scoop filling inside, cut off one corner before using.

Once Muffins have cooled cut a small circle out of the center of the muffin, fill with filling.

Again, I like to make these in miniature form to prevent from eating too much because they truly are addictive!

They are great for breakfast, a snack, or even for dessert with a little ice cream. Enjoy!!

Taco Shell- Phase 3

Okay so I have to admit I did not come up with this one, I found it online and just had to share it. I did make some additions to it.

1 shell is about 69 calories

Ingredients
-shredded cheese of any kind that melts well.
-oregano

On a thin piece of parchment paper place about 1 oz of Shredded Cheese in the center of the paper kind of spread out, sprinkle a little oregano on cheese.

Microwave for 1 min until cheese bubbles and is slightly brown.

While cheese is still flexible bend into a taco shape and place between two objects that will help it keep it's shape until it cools.

Roll a medicine bottle in parchment paper and place in the center of the cheese to help hold shape.

Once cool, peel and stuff with your favorite taco ingredients.

Coconut Blueberry Muffin-Phase 3 Maintenance recipe

I have finely gotten an opportunity to start posting all my Phase 3 Recipes. I remember when I started maintenance how excited I was to start experimenting with coconut flour and almond meal.

I know that many of you have busy mornings with getting the kids ready for school and getting ready for work and you just don't have time to sit down and have breakfast in the morning. I know that for me I use to end up pulling through a fast food place to grab a biscuit or a muffin with my cup of joe. Well this is a simple solution! All it takes is one night a week when the kids are in bed. Having something like this on hand helps prevent falling back into bad habits.

For a standard size muffin about :100 cals, for Mini: 35 cals.

1/3 cup Coconut Flour
3 Eggs
1/4 cup Melted Butter
1/4 cup Sugar Substitute (liquid form, dissolve in water)
1/2 cup Blueberries or Raspberries
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
1/2 tsp Baking Powder
1/4 tsp salt
2-4 TBSP Unsweetened Apple Sauce

Oven set to 375
-Whisk Eggs together in a mixing bowl, slowly stream melted Butter while continuing to whisk Eggs.
-Once Butter is evenly incorporated add Salt and Vanilla Extract, mix well.
-Add liquid Sweetener
-Whisk to fully incorporate.

-In another mixing bowl, mix together Coconut Flour and Baking Powder.

-Slowly add dry ingredients into the wet mixture.

-Add 1 TBSP at a time of Apple Sauce. You will want the consistency that will hold up the berries but not too thick. This will also help keep the muffins moist, because coconut flour tends to absorb all liquid.

-Gently mix berries and divide among muffin cups about 3/4 full.

-Bake for about 15-18 mins or until golden brown on top and a toothpick comes out clean.

*I like to do them as mini muffins to help with not getting to much sweet stuff in my system, bake time will be slightly different.

ENJOY!