Peanut Butter Banana “Ice Cream” (& a review)

Just ever now and then I will eat a banana.  I’ve been wanting to try this frozen banana “ice cream” for a while.  Well now I have.

Yesterday I finally made the frozen banana “ice cream”.  I processed a banana that I had cut into 1″ chunks and froze, with a tablespoon of natural peanut butter and Swerve sweetener to taste.

It reminded me of a soft serve ice cream.

ice cream

Now, on to the review…

The good: Bananas are a good source of dietary fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.

The bad: A large portion of the calories in this food come from sugars.

So, while this is a reasonably healthy recipe for some, it’s highly unlikely that I will make this recipe again.  :)

Yummy Cheesy Sausage Balls ~ Low Carb and Grain Free

I’ve worked on my old sausage ball recipe and I think it’s a success!

If you love Sausage Balls, try this recipe.

You won’t even miss the baking mix!

sausage balls

Yummy Cheesy Sausage Balls (low carb & grain free)

3/4 lb. Odom’s Tennessee Pride breakfast sausage (or your favorite brand)
8 oz. sharp cheddar cheese, shredded
1 cup of almond flour
1/4 cup grated parmesan cheese
2 tsp baking powder
dash salt
1/4 tsp ground red pepper
1 tablespoon coconut oil, melted
1 egg

Preheat the oven to 375º F.  Spray a baking sheet with olive oil
oil cooking spray. (Misto)  Place dry ingredients in a large bowl.
Using your whisk, make sure the dry ingredients are well combined.
Add the sausage, grated cheddar, coconut oil and egg.
Mix well with your fingers, or your mixer if you prefer. The mixture
should be packy and hold the shape of a ball.

Form into 1” balls. Place the balls on the prepared baking sheet.
Bake for 16-18 minutes or until golden brown.  To prevent sticking,
move the balls with a spatula halfway through cooking or use
parchment paper to line your pan.  Remove from oven and serve warm.

My batch made 32.

*For the Trim Healthy Mama plan: S category

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Behr’s Silver Strand paint

So I decided to go with Behr’s Silver Strand paint in my kitchen.

Do you think this was a good choice?

behr

What color is your kitchen?

See my Kitchens board on Pinterest.

Spicy Mustard Glazed Chicken

This yummy chicken tastes very similar to barbecued chicken,

even though it doesn’t have the added sugar of a BBQ sauce.

mustard chicken

Spicy Mustard Glazed Chicken

8 chicken thighs, with skin
2 tbsp ground mustard
2 tbsp melted butter
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
pepper to taste

Preheat the oven to 400º.  Lay thighs out on baking sheet or pan.
Melt butter, whisk together with mustard and seasonings.
Spread glaze over thighs. Bake for 45 minutes.

Remove from oven and let meat rest 5 minutes before serving.  Serve with pan sauteed green beans or a side salad.  Or maybe both!  Enjoy!

*On the Trim Healthy Mama plan, this meal is in the S (satisfying/low carb) category.

You might also like these recipes:

Cream Cheese Chicken Enchiladas

Chicken Broccoli Fettucine Alfredo

Chicken Fried Steak with Cream Gravy

Making Memories

memories

Make those special memories while your little ones are still little.

My girls are older now, but I hope they never forget.

Time to do a little cleaning out!

Do y’all have the “cleaning out” bug?

I do!  I think the bug is going around.

Check out my friend, Kelli, over at Along the Dirt Road.

She has a lovely farmhouse and is sharing about Clean Surfaces today.

SONY DSC

Apple Pie Egg White Oatmeal (E)

*This recipe is suitable for The Trim Healthy Mama plan as an E (energizing) meal.

Creamy, tasty oatmeal filled with protein and with no added sugar.

If you like oatmeal, but can’t eat it even the gluten free kind, check out this recipe that is very similar in taste and texture.

oatmeal

Apple Pie Egg White Oatmeal (E)

½ cup dry Quaker Old Fashioned Oats*
1/3 cup egg white
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup, diced apples (I left these out)
1 cup water
1/2 tsp sea salt
2 tablespoons unsweetened apple sauce
your favorite sweetener (I used Swerve)
1 tsp coconut oil

Put oats, water, and salt in a medium pan and bring to boil.

When there is almost no water left, add in egg whites and mix vigorously until cooked through, about another minute.

Once done cooking, add applesauce, cinnamon, vanilla, and sweetener. (add diced apples if you choose to use them)

Stir well and pour oatmeal into a serving bowl.  Top with coconut oil and enjoy.

*cal 229, fat 6 g, net carbs 24, pro 13 g (if using 1/3 cup gf oats and no added apple)

COOK’S NOTE:  I could not eat all of this in one serving, so I may try 1/4-1/3 cup of dry oatmeal next time.

*I used gluten free oats for this recipe.  If you use the old fashioned oatmeal, you may want to soak them overnight.

If you want to find out more about the Trim Healthy Mama plan:

thm book

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Goal for 2015

These 2 things I need to do!

KEEP CALM

My blog’s 2014 in review ~ Happy New Year!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 710,000 times in 2014. If it were an exhibit at the Louvre Museum, it would take about 30 days for that many people to see it.

Click here to see the complete report.

Spicy Fried Deer Tenderloin

This is our favorite way to cook deer tenderloin!

It so yummy and great served with some white beans and broccoli cheese cornbread.

Prepare the marinade and allow the meat to marinate overnight for the best flavor.

deer tenderloin

SPICY FRIED DEER TENDERLOIN

Marinade:
1 large bottle Worcestershire sauce
1 bottle of Louisiana hot sauce
2 eggs

Mix marinade in a large bowl with a lid and set aside.

Prepare the deer tenderloin by cutting into about 1’  thick slices.  Pound on both sides with a meat mallet. Place in the marinade and set in the fridge overnight.

When ready to fry, drain the meat.

I use a large freezer bag filled with a seasoned flour mix to dredge the tenderloin slices and then fry in batches until all the tenderloin is cooked.

Happy eating!  :)

Maple Snickerdoodles ~ Low Carb • Grain Free • Sugar Free

This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.

snickerdoodles

MAPLE SNICKERDOODLES

½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt

For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon

Preheat oven to 350º.

In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.

Shape chilled dough into balls and roll into coating mixture.  Place on a baking sheet.  Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix.  Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.

Makes 24-26 cookies.

Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g

(Trim Healthy Mama – S)

More popular cookie recipes:

Giant One Minute Salted Peanut Butter Cookie
Peanut Butter Cookies

Cream Cheese Chicken Enchiladas ~ Low Carb

enchiladas This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

enchiladas2

Pumpkin Pie Spice Baked Oatmeal (E)

October 29, 2014 is National Oatmeal Day!

I really didn’t know that when I decided to make this baked oatmeal.  So glad I did.  It’s not very sweet (I’m sure you could adjust the sweetness), but it was very filling.

This fits in as an E (energizing) meal in the Trim Healthy Mama plan.

baked oatmeal

Pumpkin Pie Spice Baked Oatmeal

1/4 cup egg whites
½ cup unsweetened applesauce
½ cup pure pumpkin
1 cup unsweetened almond milk
5 packs stevia (or your favorite sweetener to your taste)
2 tsp pumpkin pie spice blend
½ tsp salt
1/3 cup oat flour (made from ground oats)
2 cups old fashioned oats

.

Preheat oven to 350º.

With a wire whisk, mix the egg whites, applesauce, pumpkin, almond milk and stevia until blended.

Add the spice blend, salt, oat flour, and oatmeal.  Stir until well mixed.
Pour into a 9×9 dish that has been lightly coated with coconut oil.

Bake for 30 minutes or until done.

Optional:  I sprinkled some stevia and cinnamon on top of my serving, but I really think it would be good with just a little sugar free maple syrup and maybe some nonfat greek yogurt.

I had this along with 2 thin slices of very lean pan seared deli ham.

Makes 9 servings.

COOK’S NOTE:  I suppose this same recipe might be made with gluten free oats and possibly a gluten free flour blend, but might have to adjust the quantities.

For 9 servings:

Calories 109
Fat 2 g
Carbohydrate 20 g  (Dietary Fiber 3 g)
Protein 4 g

Southern Style Fauxtato Salad ~ Low Carb

My grandmother made the BEST potato salad!  After she was unable, my mom started making it and it was just like Grandma Butler’s.

Even though my mom didn’t eat anything “white, bland or mushy”, she would always make potato salad every holiday meal for my brother and me. I don’t know how she did it without even tasting, ’cause it was always perfect!

I’ve found out that substituting cooked cauliflower actually works and the results are very tasty.  It’s a simple recipe but makes a great side dish for a BBQ or even a holiday dinner!

fauxtato

Southern Style Fauxtato Salad

1 med head of cauliflower, steamed
4 hard boiled eggs, peeled and chopped
½ small onion, diced
½ cup dill pickle relish
2/3 cup real mayonnaise
1 teaspoon yellow mustard
salt and pepper to taste
paprika

Use your favorite steaming method to cook the cauliflower or
to steam cauliflower, cut into florets and put in a large
saucepan. Add about an inch of water in the bottom,
cover and bring to a boil.  Reduce heat while leaving
lid on while the cauliflower steams, maybe about 7 minutes
or so. Drain and rinse under cold water.

Put in large bowl and cut florets into bite size pieces. Add
remaining ingredients and stir well. Sprinkle with paprika
and refrigerate for several hours or overnight.

Serve with grilled meat or as a side for your holiday ham.

COOK’S NOTE: I have used a 12 oz bag of frozen cauliflower
with favorable results. Steam and cut into bite-sized pieces
before adding the remaining ingredients.

Chicken Fried Steak with Cream Gravy ~ Low Carb and Grain Free

I’m adding this recipe to my low carb comfort foods file!

pork steak and gravy

Totally filling and very satisfying, this meal has it all.  It’s fried and topped with gravy.  I felt like I was eating off plan!

On to the recipe…

Process the pork skins and almond meal for the breading until crumb-like.

photo 1

Put the pork steak into the egg wash then the “breading”.

photo 2

Cook the steaks one at a time until done.

photo 3Top with gravy when serving.  Enjoy!

pork steak and gravy

Chicken Fried Pork Cubed Steak with Cream Gravy

4 pork loin cubed steaks, medium size
1/3 cup almond milk
1 egg, beaten
1 cup pork skins
1/3 cup almond meal
1/4 cup Parmesan cheese
½ tsp garlic powder
2 tablespoons coconut oil
1 tablespoon butter

Gravy:
3/4 cup cream
½ cup water
salt and pepper

Put the cubed steaks on a plate and place in the freezer while preparing the egg wash and breading.  The ones I used were very tender and almost fell apart.  Slightly chilling them in the freezer should help firm them up for the breading process.

For the egg wash: In a small flat bowl, combine the almond milk and egg. Beat with a fork until well blended.

For the breading:  In a food processor, process the pork skins and almond meal together until crumb-like.  Add the Parmesan cheese and pulse again.  Add some garlic powder and stir.  Pour into a flat bowl that will be usable for breading the steaks.

Melt coconut oil and butter in a skillet over medium heat.

Dip pork cubed steaks in egg wash and then the breading (on both sides).   Slightly press in the breading on the steak.  Place one steak in the skillet and fry on the first side about 4 minutes, flip and then cook 2 minutes or until done.  (It didn’t take too long and I cooked one at a time so they’d have plenty of room in the skillet.)  Remove from pan and drain if necessary.  Mine didn’t seem greasy at all.

After the steaks are cooked, pour the cream and water into the skillet for de-glazing and making a tasty gravy.  Cook until some of the water has evaporated and the cream has thickened.  Season with salt and pepper.  To serve, spoon over the steaks.

I served mine with buttered steamed broccoli and radishes.  I added cooked rice to my family’s plates.

Serves 4.

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!