Chocolate Strawberry Cheesecake {thm s}

Like wow, wow, wow!  This recipe is one of the best cheesecake recipes I've ever had - home made or in a restaurant!  It is so simple, being that it's a no-bake recipe.  It took me about 25 minutes to whip up, but I've never really made a cheesecake before, so it was also a learning curve for me.  The original recipe has multiple steps but it's soo worth it!

Ok so here is the original recipe from All Day I Dream About Food.  I pretty much followed it to a T, except I did not do a border of strawberries, because I only had frozen ones.  And I did not have time to add the top chocolate layer, instead I topped it with whipped cream.  But it was enough chocolate for my liking, from the chocolate on the bottom!

I hope the recipe works for you and you enjoy it as much as I did!

Chocolate Fudge {thm s}

I will start by saying, this recipe is so so so so delicious!!!  The original recipe is in the thm book, and I've altered it many times with new things, just to spice it up a bit.  I normally try to keep it on hand at all times, so I have something that appeals to my very sweet sweet tooth!   Ok, without any further adieu, here it is!  The key I've found is to let it simmer for a min on the stove, before putting into another container - it gives it that really yummy crumble texture that real fudge has.  This last batch I've made was the best!  So glad I forgot about it on the stove for that extra minute ;)

Chocolate Fudge

1.) On low heat melt, 1/2 c. butter and 1/2 c. natural peanut butter

2.) Add 4 tbsp. cocoa and sweetener - I use about 4 tbsp Truvia

3.) Stir in 2 oz. cream cheese

4.) Keep on low heat for a few minutes, until it starts a slow bubble

5.) Pour into a container lined with parchment paper or wax paper

6.) Cool in the fridge until firm

7.) Cut into small pieces and store in fridge or freezer.

Good add-ins - unsweetened coconut, chopped peanuts or any other nuts of choice.

Unstuffed Cabbage Rolls {thm s, e}

I'm not entirely sure where I found this recipe to start with, but I've seen it all over Facebook and Pinterest as well.  I've made this a few times and it's just so delicious!  It's easy to make, and the whole family likes it!

Ingredients:
1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage,chopped
2 cans (14.5 ounces each) diced tomatoes (32.5 carbs approx)
1 can (8 ounces) tomato sauce ( 32.5 carbs approx)
1/2 cup water
Salt & Pepper to taste

Preparation:
Cook ground beef, drain fat and rinse.
In a large skillet, heat olive oil over medium heat and cook onion until tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. 
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8

For those eating trim healthy style, if you divide this in to 7, you'll be at approx 9 carbs - that will fit in with an S portion as long as you don't add any other carb source.  If you're using it for an E meal, make sure and rinse the beef well and pair it with rice or quinoa!  Enjoy!

Strawberry Lemonade {thm fp}

Remember my post about lemonade?  Well I made a strawberry version earlier this week
for my kids and it turned out great!  They loved it and I loved it!  I made the recipe the same, just when I blended all the ingredients together I added about 5 frozen strawberries and a bit more sweetener.  It was delicious!  I can't wait for some hot summer days to sip on this outside :D

Everyone got a cup to start with and then I kept it in this pitcher in the fridge - I added a few strawberries in the fruit holder part, just to add more strawberry flavor without all the carbs :)

French Toast Frappe (thm - fp)

A friend told me about this recipe for a French Toast Protein Shake.  You can find the original recipe here over at Dashing Dish!  I made some changes to the recipe, so here is my take on it!

French Toast Frappe - FP

Total Fat - 4.5g

Total Carbs - 2

 1/2 c 0% Greek yogurt (don't count the carbs in it, when 1/2 cup and under)
1 scoop protein powder (2g fat, 2g carbs)
1/2 c Coconut milk (2.5g fat)
1/2 c Water
1/2 tsp Cinnamon
Dash of nutmeg
Approx 10 ice cubes
Stevia or other sweetener of your choice
1/2 tsp Xanthan gum (optional)

Blend and Enjoy!!

Snickers Frappe {thm - S}

I originally found this recipe here at Dashing Dish - it is delicious!!

Snickers Frappe - S

1/2 c cottage cheese
1 scoop protein powder (I always add at the end)
Stevia or other sweetener of choice
Approx 10 Ice Cubes 
1 c. almond milk/water mix
1 Tbsp. cocoa powder
2 Tbsp peanut butter (or peanut flour)
1/2 Tsp caramel extract

Blend and enjoy!  

Homemade Lemonade GGMS {thm - fp}

This morning I made this delicious lemonade recipe!  It's nothing fancy, but it sure is tasty - and will be even better on a hot summer day!  Here are the instructions...

*Put 2 cups water in your blender and add 2 whole lemons (just peel the outer yellow off, but leave as much of the white as possible.)
*Blend until there are no more chunks
*Strain through a mesh strainer or cheesecloth.

*Pour back into blender and add ACV (a few tbsp), sweetener of your choice (I used a Truvia, stevia extract blend), ginger (I used the paste, but later found out there is added sugar in that!!  Will use powdered next time!)
*Blend again
*Taste and adjust flavor to your liking
*Pour into a pitcher and add 4 cups of water and stir.
*Enjoy!

 

*Thank-You to Trim Healthy Mama for the drink inspiration!

Protein Pancakes {S}

Last week, during desperate times of being on the 1st week of my FC and having NO staples I modified a recipe (Cake in a mug, pg 380) and came out with something genius! :)

Protein Pancakes - S, FP

*Crack 1 egg into a bowl and whisk.
*Add 2 Tbsp protein powder
*Add 2-3 Tsp Truvia or sweetener to taste
*Add 1/2 Tsp baking powder
*Dash of vanilla
*1 Tbsp water
*1 Tbsp (if S) or 1 Tsp (if FP) Coconut Oil
*Mix together and cook in butter or coconut oil
*Top with sugar free syrup or any homemade syrup!

Makes 1 large pancake or 2 medium sized pancakes

**Modification - if you don't have an egg, don't fret!  Just use a bit of extra water and enjoy!!


This morning I ate these with a fried egg and water and it was a great breakfast!  I've also made it as just a snack or in addition to a protein shake when I'm in a hurry to get out the door. 

I hope you enjoy!

Sweet Cinnamon Biscuits

Ingredients:

~2 cups sifted all-purpose flour
~1 tbsp. baking powder
~1 tsp. salt
~1/4 tsp. baking soda
~1/4 c. vegetable oil
~3/4 c. buttermilk
~8 tbsp. butter, softened
~3/4 c. granulated sugar
~1 tsp. cinnamon

Directions:
~Combine flour, baking powder, salt & baking soda in a medium bowl and mix well.
~Stir in vegetable oil.
~Add buttermilk and stir just until blended.

~Knead dough on a lightly floured surface until smooth.
~Roll dough into a 15x18-inch rectangle.

~Pre-heat oven to 400'F.
~Grease a 9-inch round baking pan lightly.

~Spread butter over dough.
~Combine sugar & cinnamon in a small bowl and mix well.
~Sprinkle over butter.
~Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

~Cut the roll into 1 1/2-inch slices.
~Arrange the slices, cut side up, in prepared baking pan.
~Bake until lightly browned, about 15-20 minutes.
~Enjoy!!!

**I have made these a few times now and do things a bit differently than the recipe calls for. First, you can use margarine instead of butter.
Second, I use cubes of margarine, so use about a half of one.
Third, if you don't have a rolling pin, use whatever that is a cylinder.

~From the Kitchen of...Renee Shaw~

Easy & Delicious Crock Pot Chicken

"Forgot to thaw the chicken breasts? Just drop them in the slow cooker with Italian dressing, later adding cream cheese, herbs, and soup, and you have a tasty chicken dish that begs for rice or pasta accompaniment."

Ingredients:

*6 skinless, boneless Chicken Breast halves
*1 (8 ounce) bottle Italian-style Salad Dressing
*1 (10.75 ounce) can condensed Cream of Chicken Soup
*1 cup Chicken Broth
*1 (8 ounce) pkg Cream Cheese
*1/2 tsp dried Basil
*1/2 tsp dried Thyme
*Salt and Pepper to taste

Directions:
*In a slow cooker, combine the chicken breasts and Italian-style dressing.
*Cover, and cook on low for 6 to 8 hours.
*Drain off the juices, and shred the chicken meat.
*In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper.
*Pour over the chicken in the slow cooker.
*Continue cooking on low for 1 hour.

**Serve over pasta or with potatoes.

Prep Time: 15 Minutes Ready In: 9 Hours 15 Minutes Yields: 6 servings

~From the Kitchen of...Amber~

Unbaked Cookies

Boil for 3 minutes:
2 c. white sugar
1/2 c. margarine (1 square)
1/2 c. milk
1 tsp. vanilla
Remove from burner and add:
1/2 c. cocoa
1 c. coconut
2. c. oatmeal

Mix and drop on cookie sheet.
Let stand until firm.
Enjoy!

~From the Kitchen of...Renee Shaw~

Beefy Potato Cups

Ingredients:
*12 baby potatoes
*1 Bacon slice, diced
*1/4 pound ground beef (could sub. gr. turkey or gr. chicken)
*1/3 c. finely chopped onion
*1/4 cup grated cheese
*2 tbsp. sour cream
*1 tbsp. mayonnaise
*1 tbsp. steak sauce (or bbq sauce)
*1 tbsp. chopped fresh chives (or 3/4 tsp. dried)
*Pinch of pepper
*1/3 c. grated cheese (yes, on top of the above mentioned!)
*Chives for garnish

Directions:
*Cook potatoes in large saucepan until tender-crisp. Drain.
*Immediatly plunge into large bowl of ice water. Let stand for about 5 mintues until cold. Drain.
*Cut each potatoe in half lengthwise. Trim thin slice from bottom of each half.
*Using small spoon, scoop out potatoe flesh from halves, leaving 1/4 inch thick shells.
*Reserve 1/2 cup for later on. Set aside.
*Cook bacon in small frying pan on medium until almost crisp.
*Add ground beef and onion.
*Scramble fry for about 10 mintues until beef is no longer pink. Drain.
*Add reserved potato flesh and next 6 ingredients. Stir.
*Arrange potato shells on greased baking sheet. Fill with beef mixture.
*Sprinkle with second amount of cheese.
*Bake @ 350' for about 10 minutes until beef mixture is heated though and cheese is melted.
*Garnish with chives. Serve.

**Makes 24 cups.

~From the Kitchen of...Renee Shaw~

Potato Skins

INGREDIENTS:
*4 large baking potatoes, baked
*3 tablespoons vegetable oil
*1 tablespoon grated Parmesan cheese
*1/2 teaspoon salt
*1/4 teaspoon garlic powder
*1/4 teaspoon paprika
*1/8 teaspoon pepper8 bacon strips, cooked and crumbled
*1 1/2 cups shredded Cheddar cheese
*1/2 cup sour cream
*4 green onions, sliced

DIRECTIONS:
*Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
*Place potatoes skins on a greased baking sheet.
*Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
*Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. *Sprinkle bacon and cheddar cheese inside skins.
*Bake 2 minutes longer or until the cheese is melted.
*Top with sour cream and onions. Serve immediately.

***An alternative is to put a blob of bbq sauce on before you do the bacon and cheese! Really yummy!

~From the Kitchen of...Renee Shaw~

Tuna Melts

Mix 1 can of tuna with however much salso you desire (you use salsa rather than mayo).

Toast bread, add tuna mix, top with grated cheese.

Bake @ 350'.

*Great lunch for both adults and kids!

**Use in a wrap or on crackers as an appetizer.

~From the Kitchen of...Renee Shaw~

Slowcooker Mushroom Pork Tenderloin

2 pork tenderloins, approx. 1 lb each
1 can cream of mushroom soup
1 can golden mushroom soup
1 can onion soup (or French onion soup)

Place pork in bottom of slowcooker. Mix all three cans of soup together until smooth. Pour over meat. Cook on low for 4-5 hours. Use gravy on rice or mashed potatoes.

~From the Kitchen of...Heather Plett~