Breakfast Meatballs
Low Carb Recipe
By Fitness and Freebies
Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness.
Recipe Ingredients
These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did!
2 pounds breakfast sausage
1 pound ground beef
3 eggs
2 tablespoons instant minced onion
1/2 pound sharp Cheddar cheese, shredded
Recipe Directions
Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs.
If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months.
To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.)
Nutrition information per serving:
Recipe makes 16 servings
Calories: 269
Carbohydrates: Less than 1g
Protein: 18g
Fiber: Less than 1g
Fat: 21g
Tuesday, March 5, 2013
Breakfast Meatballs Low Carb Recipe By Fitness and Freebies Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness. Recipe Ingredients These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did! 2 pounds breakfast sausage 1 pound ground beef 3 eggs 2 tablespoons instant minced onion 1/2 pound sharp Cheddar cheese, shredded Recipe Directions Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs. If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months. To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.) Nutrition information per serving: Recipe makes 16 servings Calories: 269 Carbohydrates: Less than 1g Protein: 18g Fiber: Less than 1g Fat: 21g
Coffee Jelly Low Carb Recipe Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two. Recipe Ingredients 2 tablespoons water 2-1/2 teaspoons gelatin 1-1/2 cups water 1-1/2 teaspoons liquid sweetener 1 tablespoon Splenda 1/2 cup brewed espresso 1/2 cup whipping cream Optional Garnish: Whipped cream/Coffee beans Recipe Directions Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours. Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two. Nutrition information per serving (excluding unknown items): This recipe yields 4 servings 105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Coffee Jelly
Low Carb Recipe
Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two.
Recipe Ingredients
2 tablespoons water
2-1/2 teaspoons gelatin
1-1/2 cups water
1-1/2 teaspoons liquid sweetener
1 tablespoon Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional Garnish: Whipped cream/Coffee beans
Recipe Directions
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium.
Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Low Carb Recipe
Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two.
Recipe Ingredients
2 tablespoons water
2-1/2 teaspoons gelatin
1-1/2 cups water
1-1/2 teaspoons liquid sweetener
1 tablespoon Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional Garnish: Whipped cream/Coffee beans
Recipe Directions
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium.
Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Chocolate Nut Cluster Low Carb Recipe By Fitness and Freebies Unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner. Recipe Ingredients 1/2 ounce unsweetened baking chocolate 1/4 cup walnuts (or pecans or almonds) 1 tablespoon butter 2 packages sugar substitute 2 cupcake papers Recipe Directions Melt chocolate in microwave until melted. Add butter and stir until melted and smooth. Stir in Equal. Mix in the nuts and coat all of the nuts. Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.
Chocolate Nut Cluster
Low Carb Recipe
By Fitness and Freebies
Unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner.
Recipe Ingredients
1/2 ounce unsweetened baking chocolate
1/4 cup walnuts (or pecans or almonds)
1 tablespoon butter
2 packages sugar substitute
2 cupcake papers
Recipe Directions
Melt chocolate in microwave until melted.
Add butter and stir until melted and smooth. Stir in Equal.
Mix in the nuts and coat all of the nuts.
Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.
Low Carb Recipe
By Fitness and Freebies
Unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner.
Recipe Ingredients
1/2 ounce unsweetened baking chocolate
1/4 cup walnuts (or pecans or almonds)
1 tablespoon butter
2 packages sugar substitute
2 cupcake papers
Recipe Directions
Melt chocolate in microwave until melted.
Add butter and stir until melted and smooth. Stir in Equal.
Mix in the nuts and coat all of the nuts.
Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.
Low Carb Frozen Chocolate Kisses By Fitness and Freebies A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape. Recipe Ingredients 1 cup heavy cream, whipped 6 ounces soft cream cheese 2 tablespoons sour cream 1/8 cup cream and 1/8 cup water 1 package sugar-free, fat-free instant chocolate pudding Recipe Directions Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream. Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer. Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses 48 Carbohydrates (0.3 carbs per piece) See also: Low Carb Reese's Cups Low Carb Chocolate Meringue Kisses Low Carb Chocolate Treats Low Carb Chocolate Heaven Low Carb Chocolate Mousse Low Carb Chocolate Crunch Bar Low Carb Chocolate Nut Cluster
Low Carb Frozen Chocolate Kisses
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
Low Carb Frozen Chocolate Kisses By Fitness and Freebies A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape. Recipe Ingredients 1 cup heavy cream, whipped 6 ounces soft cream cheese 2 tablespoons sour cream 1/8 cup cream and 1/8 cup water 1 package sugar-free, fat-free instant chocolate pudding Recipe Directions Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream. Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer. Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses 48 Carbohydrates (0.3 carbs per piece) See also: Low Carb Reese's Cups Low Carb Chocolate Meringue Kisses Low Carb Chocolate Treats Low Carb Chocolate Heaven Low Carb Chocolate Mousse Low Carb Chocolate Crunch Bar Low Carb Chocolate Nut Cluster
Low Carb Frozen Chocolate Kisses
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
Chocolate Meringue Kisses Low Carb Recipe By Fitness and Freebies Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor. Recipe Ingredients 4 egg whites 1 teaspoon vanilla extract 1/8 teaspoon cream of tartar 1 cup Splenda 3 tablespoons unsweetened cocoa Yield: Number of Chocolate Meringue Kisses varies depending on size. Recipe Directions Preheat oven to 225-degrees. Put baking parchment on a cookie sheet. Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time. Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool. Variation: You could also do these with daVinci flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle." Note: If you make smaller meringues, don't bake them quite as long, or they will be overdry and fracture easily.
Chocolate Meringue Kisses
Low Carb Recipe
By Fitness and Freebies
Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor.
Recipe Ingredients
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Yield: Number of Chocolate Meringue Kisses varies depending on size.
Recipe Directions
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
Variation: You could also do these with daVinci flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
Note: If you make smaller meringues, don't bake them quite as long, or they will be overdry and fracture easily.
Low Carb Recipe
By Fitness and Freebies
Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor.
Recipe Ingredients
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Yield: Number of Chocolate Meringue Kisses varies depending on size.
Recipe Directions
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
Variation: You could also do these with daVinci flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
Note: If you make smaller meringues, don't bake them quite as long, or they will be overdry and fracture easily.
lowcarbindulgence
Sugar-Free Chocolate
Low Carb Recipe
By Fitness and Freebies
This is actually more than just chocolate and there are many different ways you can use this chocolate recipe - check it out to see!
You're only limited in what you can do with this chocolate by your imagination!
Recipe Ingredients
2-3 tablespoons cocoa powder
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whippping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute
Recipe Directions
Melt butter in microwave until hot. Add cocoa; mix well.
Add sugar substitute, vanilla, cream, and peanut butter. Mix well.
Drop by spoonfuls on waxed paper and refrigerate.
Can double the recipe and freeze in ziplock bags.
Variations: Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful. Sprinkle chopped pecans on top. Freeze or refrigerate.
Mix in some unsweetened coconut or walnuts or pecans or peanuts.
Make chocolate chips: Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze.
Yield: 1 batch; quantity dependent upon how recipe is used
Share this Recipe
Sugar-Free Chocolate
Low Carb Recipe
By Fitness and Freebies
This is actually more than just chocolate and there are many different ways you can use this chocolate recipe - check it out to see!
You're only limited in what you can do with this chocolate by your imagination!
Recipe Ingredients
2-3 tablespoons cocoa powder
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whippping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute
Recipe Directions
Melt butter in microwave until hot. Add cocoa; mix well.
Add sugar substitute, vanilla, cream, and peanut butter. Mix well.
Drop by spoonfuls on waxed paper and refrigerate.
Can double the recipe and freeze in ziplock bags.
Variations: Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful. Sprinkle chopped pecans on top. Freeze or refrigerate.
Mix in some unsweetened coconut or walnuts or pecans or peanuts.
Make chocolate chips: Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze.
Yield: 1 batch; quantity dependent upon how recipe is used
Share this Recipe
Subscribe to:
Posts (Atom)