Almost zero carb cookies? Says so right here! These crispy, crunchy cookies are high in healthy fats, full of protein and fit the macros for a fat fast recipe. (I don't know what "macros for a fat fast" is but whatever, these look good, so...)

Mix-Ins:

Add any flavor of sugar-free Jello, low carb dark chocolate chips or cocoa powder, chopped nuts, unsweetened shredded coconut, citrus zest, pureed low carb berries, or flavored extracts to the raw dough.

 

jello cheesecake cookie recipe

Jello Cheesecake Cookies

Per Serving: 147 calories, 1 net carb

Servings: 12

 

Ingredients

6 oz cream cheese

4 tbsp unsalted butter, softened

8 drops liquid stevia (or equiv)

1 egg

1/2 tsp vanilla extract

1/4 tsp almond extract (optional)

1 pkg sugar‐free Jello, any flavor

1/8 tsp sea salt

1/2 tsp baking powder

1 c almond flour (or half almond, half coconut flour)

 

Directions

Soften cream cheese and butter. Beat together with sweetener and extracts.

Mix in salt and one packet of sugar‐free Jello (gelatin, pudding, custard, etc.)

Whisk baking powder into the almond flour. Add this dry mix slowly to the wet mix a few tablespoons at a time. Blend well using a fork to form a slightly sticky dough.

Wrap dough and place into the fridge until firm, 30 minutes minimum, up to 12 hours.

Roll dough into one inch balls and place on a prepared baking sheet. Leave about one inch between each cookie.

Use a fork, your thumb or the bottom of a glass to flatten the cookies. These do not spread very much while baking.

bake cream cheese cookies

Thin, flat cookies are crispier, bake more quickly, and burn easily. Watch those last few minutes!

Bake 6‐8 minutes at 325 F.

Remove from oven and allow to cool 3 minutes before moving to a cooling rack or equiv. Allow cookies to cool completely before serving or they will crumble.

 

Nutrition

Per Serving: 147 Calories; 24g Fat (90.7% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber.Hot dogs made into Disney Princesses!  Because it's funny.  IT'S FUNNY!

 

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It's Hick-uh mah.  That's how you pronounce JICAMA as I was kindly informed by my friendly listeners who stick with me through all the mispronouncing, flubbing, and general foolishment on the radio.  I love you all, thank you!!!  Anyway, Jicama is an interesting little vegetable and worthy of entry into the halls of Belinda's Jammin' Kitchen.  :)   Check it out - click on the photo for all the deets:

Enjoy!!

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Really, Outback??  We're all trying to reverse America's obesity problem and you throw this in our faces?  I am not impressed.  " 'The appetizer clocks in at 3,080 calories, goes for $12.99, and is meant to be shared by six', according the spokesperson, who acknowledged it is an "indulgent" dish."  Whatever.  It's stunt food and it's stupid.  

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LET'S FIGHT!!

This is about MAYONNAISE.  Which is the best??  I left it to Serious Eats and my boyfriend-who-doesn't-know-it Alton Brown to sort it all out for us.
(also, what the heck is Kewpie Mayo??  Never heard of it!)

CLICK HERE for the low down on the mayo wars.

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This just looks good.  THIS is a salad. A meal. I call them mealads.  Or salameals?  Whatever!  Enjoy!

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
WEIGHT WATCHERS SMART POINT: 15 per serve
Author: Karina - Cafe Delites
Serves: 4
 
INGREDIENTS
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
Order Ingredients
 
INSTRUCTIONS:
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
NOTES

 

Add ½ cup crumbled feta to give the salad an even better flavour!
 
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What to do with your mountain of slow cooked pulled pork!  Clicking the photo below will open up the portal of your slow cooked pork butt dreams...........

 

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Call it crazy, but you'll eat this.  YOU WILL EAT THIS.  Right??  How cute and fun to make with the kids!

SPAGHETTI AND MEATBALL CUPCAKES!  Click the photo for the How-To!

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Okay, let's get something straight right here and now.  If you live in the south and don't know how to make homemade 'nanner puddn', do NOT admit it!  I don't care if you bought it at the grocery store deli department, or you paid your neightbor to make it.  You own it no matter what if it is in your presence and you are serving it!!  But if you want to live an honest, lord lovin' no lyin' life, well then here is the recipe so you can learn to make it yourself and be a good Southern Nanner Puddn' Whipper Upper!

 

HOMEMADE SOUTHERN BANANA PUDDING

Serve it hot or serve it cold, either way this banana pudding is going to be loved!

  • PREP TIME: 15M
  •  
  • COOK TIME: 30M
  •  
  • TOTAL TIME: 45M
  • YIELD: FILLS AN 8X8 PAN
  •  
  • CATEGORY: 

INGREDIENTS

  • 4 large eggs
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup cornstarch, ( I use ARGO Cornstarch)
  • 1/2 teaspoon salt plus a pinch of salt
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • About 50 vanilla wafer cookies
  • 5 medium bananas, (peel them after you roast them before you slice them)

 

INSTRUCTIONS

  • Preheat the oven to 350F.
  • Place unpeeled bananas on a baking sheet and bake for 10 minutes.
  • Remove from oven and let cool.
  • Once cool, slice the bananas.
  • Bump oven temperature up to 425F.
  • In a large bowl combine 1/2 cup sugar, the flour, cornstarch and salt. Mix together.
  • Take 3 of the eggs and separate the yolks from the whites. Set the white aside.
  • Add the remaining whole egg to the egg yolks. Add the egg yolks to the sugar mixture and mix well.
  • Stir in 1/2 cup milk.
  • Heat 2½ cups of milk in a medium sauce pan, when the milk is warm whisk in the sugar and egg mixture.
  • Cook on medium heat, uncovered until thick. This should take about 10 minutes. Mine normally doesn't thicken up until it reaches 9 minutes and 30 seconds. haha.
  • Remove from heat and add in 1 teaspoon of vanilla.
  • Add half of the vanilla wafers to the bottom of a 8x8 pan.
  • Cover the wafers with half of the banana slices.
  • Cover the banana slices with half of the pudding mixture.
  • Add another layer of vanilla wafers followed by a layer of banana slices and then finish off with a layer of pudding.
  • In the bowl of a stand mixer, mix together the egg whites and a pinch of salt. Mix on medium-high for about 5 minutes or until stiff peaks form.
  • Add in 1/4 cup sugar and mix on high until super stiff peaks form and the meringue does not fall out of the bowl when it is turned upside down.
  • Spread the meringue over the top of the pudding.
  • Place into a preheated oven and cook at 425F for about 6 minutes or until the meringue has browned to your liking!
  • Serve hot or cold.

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The minute I saw this photo, I died.  Then I woke up again.  I am making this SO HARD.  As in I am legit, SO hard, making this.  Like, Imma make the @#$% out of this.  I'm all, "I shall prepare this feast anon!"  I give you....THIS:

INGREDIENTS
Sweet Potatoes:
4 medium sweet potatoes (or 3 large sweet potatoes)*
A light spray of olive oil
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh chopped parsley
Kosher Salt and Black Pepper to taste
2 tablespoons Parmesan Cheese
 
INSTRUCTIONS
 
 
Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).
Boil Method:
Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
Roast Method:
Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
Smash:
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
To Serve:
Season with a little extra salt and parsley, and serve immediately.
NOTES
*Look for long sweet potatoes that are fairly wide in diameter. I found the fatter, the better (larger smashed sweet potato pieces)

 

**I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness, before baking. But either method works.
 
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Drink the water, they said.  It's good for you, they said.  IT'S BORING, I said.  Well, here's the cure for your detox water boredom.  Don't these look so good??  Click on the photo for more more and even more:  

 

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THIS.  I also rolled asparagus tips into the sauce for a bit, then after drizzling the sauce onto the salmon, I tossed some rice together with some baby arugula into that same pan to pick up the last bits of flavor.  It was delish!

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I'm bored with regular, normal food.  Let's look at strange and weird food!!  I am fascinated with this one.  Click the photo for a whole list of weirdo fruit from other lands!  

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Mug cakes!  They are all the rage.  If you're watching the weight though, they can be a disaster.  Thankfully, this guy has a great recipe for a low carb vanilla mug cake.  Thank you, Arman, from thebigman'sworld.com

Healthy 1 Minute Low Carb Vanilla Mug Cake
Serves 1
A super fluffy and moist vanilla mug cake which packs a protein punch and is low carb- It's also ready in under a minute! Paleo, vegan, gluten free, grain free and sugar free!
Write a review
Print
 
 
Ingredients
  1. 1 scoop vanilla protein powder (32-34 grams)
  2. 1/2 tsp baking powder
  3. 1 T coconut flour
  4. 1 T granulated sweetener of choice*
  5. 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  6. 1/4 cup milk of choice (I used unsweetened almond)
  7. 1/4 tsp vanilla extract
  8. Chocolate chips to top (optional)
For the microwave option
  1. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, sweetener of choice and mix well.
  2. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.
For the oven option
  1. Follow as above, but bake in the oven for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.
Notes
  1. * Adjust according to taste- If protein powder is sweetened, feel free to omit completely.
  2. For the vegan option, you won't need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until 'just' cooked in the center.

So Donald orders his steak well done and eats it with ketchup.  Uh boy.  The poor man has never been taught how to do life when it comes to food.  Let's see if this will tempt him to appreciate a well prepared steak by your expert hands now that you have THIS:

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Dip.  DIP!  Who doesn't love dip?  I love dip, and I love Alton Brown.  For real. I have a serious crush on the serious eats guy.  And my husband lets this slide because of all the great recipes I find from him.  Anyway...dip!  All of Alton's great dips in one place:  HERE. Just click the photo:

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Turkey Meatballs!  Make ahead.  Make now.  Just make them. :)

Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
  • 2 lbs ground turkey
  • 1 teaspoon garlic powder
  • ½ cup minced onion
  • ⅔ cup fresh chopped parsley
  • 2 eggs
  • 1 cup Panko bread crumbs
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon each basil and oregano
 
Instructions
 
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix just until combined.
  3. Line a baking pan with parchment paper. Divide meat mixture into 1" meatballs and roll into balls.
  4. Bake for 28-30 minutes or just until cooked. (Do not overbake)

 

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I bought specially wide, shallow bowls (so things don't fall into the center and mix too much) specifically for making bowl food for meals.  This is so fun and so easy to eat from in front of the TV.  YES, we eat in front of the TV.  We eat at the table too, but we also eat at the TV. DON'T JUDGE.  Anyway, my bowl looked sort of like this:

The only think I did differently was slice the avocadoes, make a tomatoe sauce instead of salsa and I omitted the rice.  Because I'm too fat for a bathing suit right now and people are making fun of me, so I need to lose some chunk.  I didn't need the rice, it turns out.  It was delicious as is! Here's mine:

NY strip steak, sliced and seasoned, tossed

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