Friday, March 28, 2014

Low-Carb Chicken Parm

Okay, you guys.. this stuff is amazing.
I made this recipe on Sunday night, ate the leftovers on Monday night, and then made a new batch on Tuesday night.
It's. That. Good.
And so easy to make!
First, I started off with a bowl of melted butter and another bowl of grated parmesan mixed together with italian seasoning.

Then, I dipped chicken breast strips in the butter, and then rolled them around in the parmesan mixture. I placed each strip side by side on a baking sheet covered in aluminum foil. When that was done, I poured low-carb pasta sauce over the top of the chicken breasts, and then sprinkled shredded mozarella and cheddar over top. Then, I cooked the chicken at 375* for 40 minutes. (If you want an extra cheesy flavor, you can add more shredded cheese about five minutes before the chicken strips are done cooking.)

And.. voila!! As good as these things look, they taste even better. If you don't believe me, try them yourself!

Wednesday, March 19, 2014

Low-Carb Cheesecake Muffin Recipe

I've been poking around lately to find new low-carb recipes, and I stumbled upon one yesterday for cheesecake bites.
Using the recipe's basic guidelines, I altered a few of the ingredients and made an attempt at making cheesecake muffins.
The result was definitely worth it.
First, I mixed 16 ounces of softened cream cheese (the easiest way I've found to soften cream cheese is to place the unwrapped packages in hot water for about ten minutes) with three eggs, 1/4 cup of Truvia (if you're using a different kind of sugar, you might want to use about 3/4 cup), a tablespoon of vanilla extract, and two tablespoons of heavy whipping cream.
Once the mixture was blended well enough, I poured it into a large muffin tin, which I then placed in the oven at 350* for about 25-35 minutes. When they came out, they looked like this.
Although they taste good enough right out of the oven, if you want the real cheesecake taste and texture, you need to refrigerate them for a few hours.
Add a little whipped cream on top, and you've got one of the best-tasting low-carb desserts ready to be devoured.
(Word of caution: I tried this recipe last night, which made 6 muffins, and I now only have two left. These things are highly addictive.)