6/30/14

Teriyaki Beef - A basic marinated ground beef mixture to serve over rice or use with other ingredients


The base seasonings in this recipe are the same as what I use for steaks and poultry and the same as many store bought marinades and sauces.  Soy Sauce, brown sugar and garlic.

Yesterday I made 2 pounds to freeze for later as "make ahead cooking" meals.  When I want to use them I can simply heat and serve over rice or pasta if I wish - or use it as a starting point to make into a handful of other dishes.   I might add broccoli and stir fry vegetables and serve over rice, perhaps mix this with cooked rice, top with those crinkly Chinese noodles and call it a casserole, or make it into any Chow Mein style dish, etc.   I found myself 'snitching' it by the spoonful yesterday as it cooled down enough to put into freezer bags.

The soy sauce makes it salty - which my family is more 'salty' than sweet so we love it.  But I'd use low sodium soy sauce if you don't like salty foods or have to cut down on your sodium intake. We love garlic so I use almost double what it calls for but left '3' cloves for most people to be happy with.  I also use a sugar substitute since we don't usually eat white sugar (Ideal brand or Just Like Sugar).




1 pound lean ground beef
1/4 c each diced celery, onions and red peppers
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1 teaspoon crushed red peppers
salt and pepper


Heat a large skillet over medium heat and brown hamburger with garlic and vegetables. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and crushed red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. I freeze it in a ziploc style bag for use later.  Freezes perfectly.












     




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6/27/14

Streusel Coffee Cake - Can be made sugar free



***UPDATE - 2016 - Ideal no longer offers the brown sugar version but Just Like Sugar does!




Streusel Coffee Cake 

1/3 c graham cracker crumbs (Carb Counters Graham Cracker Style Pie Crust Mix)
 3/4 c brown sugar
1 1/2 t ground cinnamon
2/3 c butter, melted

1 regular sized package yellow cake mix (I used Pillsbury Sugar Free Classic Yellow)
1 c water
1/4 c canola oil (I used melted coconut oil)
3 eggs

Glaze: optional
1 c powdered sugar (Ideal No Calorie Sweetener)
1 1/2 t vanilla
water


Preheat oven to 350 degrees.  Grease a tube or bundt pan.  Make the streusal by combining the crumbs, sugar, cinnamon and butter.  Sprinkle half in the bottom of the pan.  Set the other half to the side.

Mix the cake mix with the water, oil and eggs.  Beat on low with 1 minute, beat on medium for 2 minutes.  Spread half the batter in the pan, sprinkle the reserved crumb mixture over the batter and then pour the rest of the batter on the over streusel.  Bake for about an hour but watch as all pans and ovens are different.  Test for doneness when the center is done.  Let it cool for about an hour, loosen and turn out of the pan.  Make the powdered sugar glaze with the vanilla and just enough drops of water to make it a drizzle consistency.  Drizzle over the cake.  Serve warm, room temperature or cold.  This is excellent and very moist!






Products I use to make this sugar free:
      


***UPDATE - 2016 - Ideal no longer offers the brown sugar version but Just Like Sugar does!





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6/26/14

Product Review: Bakesquick Mix from Dixie Carb Counters - Made into a Cheddar Bacon Biscuit

http://www.netrition.com/cgi/goto.cgi?aid=4108


I order most of my healthier ingredients online since you can't find them in regular grocery stores.  My last order was from Netrition and included the Dixie Carb Counters Classic Bakesquick Mix.  I have a couple other 'baking mix' products on hand but I don't care for the soy taste of the mixes (like Carbquik, Bob's Red Mill and similar) so I rarely use them.  While I bought this mix primarily for biscuits, it's an 'all purpose' baking mix and can be used as a breading for low carb fried chicken, pancakes, shortcakes, toppings for pot pies, etc.

I am hyper sensitive to flavors and can taste soy products a mile away, so I decided to make these biscuits into a breakfast biscuit - with bacon and cheddar to mask any of the typical taste you get with low carb baking mixes.  The end result was very good!  

To make a basic biscuit:
1 c Bakesquick Mix
1/2 c warm water
4 T butter
1/3 c cream

Stir just til blended.  Drop dough into mounds on a greased cookie sheet or greased muffin tins.  This will make about 10 mounds using approximately 2 heaping tablespoons batter for each.  Bake at 425 degrees for 10 minutes.  Do not over bake.

For a formed biscuit:
Reduce water by 1 tablespoon.  Hard roll 2" round balls from the dough.  Place on a cookie sheet and press down slightly to a 3" round.

For buttermilk biscuit:
Use 1/3 cup plus 1 T warm water and 1/2 cup butter milk.  This will add an extra half carb per biscuit.

Variations:  Add cooked, crumbled sausage or bacon or grated cheddar cheese to the dough before baking.

From their package:  1 biscuit; total carb = 5 g, minus dietary fiber of 3 g = a total carb per biscuit at 2 g.  0 sugar.

http://www.netrition.com/cgi/goto.cgi?aid=4108





I don't see this on Amazon (only at Netrition) but there are a LOT of other products by the same company on Amazon:

Dixie Carb Counters Blueberry Cream Muffin Mix
Dixie Carb Counters Chocolate, Chocolate Chip Muffin Mix
Dixie Carb Counters Pizza Crust and Flat Bread Mix
Dixie Carb Counters Bun and Roll Mix
Dixie Carb Counters Apple Cinnamon Muffin Mix
Dixie Carb Counters Dine 'n Dash Cream of Mushroom Soup Mix
Carbquik Baking Mix Now in a 3 lb. Box




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6/25/14

A Sugar Free, Low Carb, Protein Packed Faux Rice Krispy Bar


This isn't so much a 'recipe' as it is simply replacing regular ingredients with something similar, but healthier in order to copy a favorite.  In this case, a rice krispy bar is now packed with protein, sugar free and lower carb.   I made the bars my regular way - but used sugar free ingredients.

A regular Rice Krispy Bar recipe: (I halved this and used sugar free, protein packed products)
3 T butter
10 oz., about 40 marshmallows  or 4 cups mini marshmallows
5-6 cups rice Krispy cereal


The products I used to make them healthier;

La Nouba: Sugar Free Marshmallow
Bodycrunch-Whey Protein Crunchies Natural Flavor - about 1 1/2 - 2 cups
Butter - 1 - 2 T
Vanilla - 1 t
Peanut Butter - 1-2 T
Hershey's Sugar Free Semi-Sweet Baking Chips - used half a package (about 5 oz.)
sugar substitute of your choice (I used liquid drops)

Melting about 1-2 tablespoons of butter with 1-2 packages of sugar free marshmallows in the microwave for about a minute until they puff up to about quadruple their size then add a teaspoon of vanilla extract and about a teaspoon or two worth of sweetener of your choice.  Add about 2 cups whey protein crisps and mix like you do rice krispy bars.  Press into a greased 8X8" pan.  Because they don't taste exactly like the cereal bars, I opted to top them with melted chocolate/peanut butter.  Half a package of sugar free chocolate chips (about 5 oz.) with a heaping tablespoon of peanut butter and a teaspoon of butter, melted in the microwave.  You can also add a dash of vanilla and a little sweetener substitute if you wish (I did).  Spread over the bars and let set or chill.  Cut into squares.













Products you might be interested in to make these (available online);
      


La Nouba: Sugar Free Marshmallow
Hershey's Sugar Free Semi-Sweet Baking Chips
Body360 Nutritionals Bodycrunch All Natural Whey Protein Crunchies, Cocoa-Unsweetened
Bodycrunch-Whey Protein Crunchies Natural Flavor






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