10-Minute Chili Lime Almonds

 From: http://lecremedelacrumb.com/2015/01/10-minute-chili-lime-almonds.html 

Author: Tiffany

 

Prep time 5 mins

Cook time 5 mins

Total time 10 mins

 

Crunchy pan-toasted almonds with hints of spicy chili and zesty lime - these are positively addictive! So quick, easy, and healthy too!

Serves: 2 cups

 

Ingredients

• 2 cups whole Diamond of California Almonds
• 1 tablespoon oil
• 1-2 teaspoons chili powder (depending on how spicy you prefer)
• 1 teaspoon salt
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro

Instructions

1. Add almonds and oil to a medium pan. Sprinkle with chili powder and salt. Stir over medium heat for about 5 minutes until fragrant and toasted.
2. Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool. Store in airtight container up to 1 week.

Authentic Polish Pierogi with Potatoes and Cheese

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Peanut Butter and Chocolate Chip Fudge

Ingredients

The Crust

1 cup Almond Flour
1/4 cup Butter, melted
1/2 tsp. Cinnamon
1 tbsp. Erythritol
Pinch of Salt

The Fudge

1/4 cup Heavy Cream
1/4 cup Butter, melted
1/2 cup Peanut Butter
1/4 cup Erythritol
1/2 tsp. Vanilla Extract
1/8 tsp. Xanthan Gum

The Toppings

1/3 cup Lily’s Chocolate, chopped

Instructions

Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.

Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.

Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.

For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.

After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.

Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.

When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.

Grandpa Moore's Burgers

Ingredients

• 1lb Ground Chicken
• 1lb Ground Beef
• 1/2 cup bread crumbs (or almond flour)
• 3Tbs BBQ Sauce of choice
• Garlic Powder, Onion Powder, Pepper -- to taste

Directions

1. Mix all ingredients together
2. Form into 1/4 lb patties, or size of choice
3. BBQ
4. Add more BBQ sauce after flipping if desired

Loaded Cauliflower

Ingredients:

• 1 large head of Cauliflower cut into bite size pieces (approx 6 cups) 
• 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins) 
• 6 Tbs chopped Chives 
• 1/2 cup Mayonnaise 
• 1/2 cup Sour Cream 
• 2 cups Colby Jack Cheese ( or cheddar) 
• 8 oz container sliced mushrooms

Directions:

1. Preheat oven to 425° 
2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
3. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. 
4. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve. 

Eggplant Lasagna with Meat Sauce

TOMATO MEAT SAUCE

INGREDIENTS

1 lb. Ground Beef

1/3 Cup Onion – Diced

2 Tbs. Garlic – Minced

1 tsp. Garlic Salt

28 oz. Can Whole Peeled Tomatoes – With liquid 

6 oz. Can Tomato Paste

6 oz. Cremini Mushrooms – Sliced

1 tsp. Dried Oregano

1 tsp. Dried Basil

1 tsp. Dried Parsley

½ tsp. Dried Bay Leaf

½ tsp. Garlic Powder

½ tsp. Onion Powder

½ tsp. Sea Salt

¼ tsp. Crushed Red Pepper Flakes 

 

DIRECTIONS

• In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, garlic and garlic salt.  Drain excess grease.

 

• To the sauce pan, add tomatoes.  Mash the tomatoes into meat until they are crushed and broken up.

 

• To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes.

 

• Reduce heat to low and simmer uncovered – 30 minutes.

 

Prep Time – 10 Minutes

Cook Time – 45 Minutes

Makes Servings: 25

Per Serving: 1/4 Cup

Calories – 48

Protein –  6 g

Carbs –  3 net g

Fat –  1.5 g

 

EGGPLANT LASAGNA

INGREDIENTS

1 Large Eggplant

6 Cups Tomato Meat Sauce

2 Cups Ricotta Cheese

2 Cups Mozzarella Cheese – Shredded

1 Cup Parmesan Cheese – Shredded

8 Small Fresh Basil Leaves – Chopped

1 Tbs. Dried Oregano

 

 

DIRECTIONS

• Preheat oven to 400° Line a baking sheet with aluminum foil.

• Cut ends off eggplants and slice lengthwise in ¼ inch slices.  You should end up with about 10 slices total.

• Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper.  Bake about 7 minutes each side.

• In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.

• Pour 2 cups of sauce into the bottom of an 8×13 baking dish.  Spread into an even layer.  On top of the sauce, layer half of the eggplant slices.

• Layer on half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

• Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.  Layer the remaining eggplant on top of the sauce.

• Layer second half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

• Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.

• Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish.  Sprinkle oregano on top of cheese.  Cover with foil and bake for 30 minutes.  Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.

Prep Time –  20 Minutes

Cook Time –  60 Minutes

Makes Servings: 8

Per Serving:

Calories – 330

Protein – 29 g

Carbs – 9 net g

Fat – 20 g