Creamy Jalapeno Cheese Soup

Yep, you've seen this one before in many different ways, but it's what I made for dinner last night and oh-so-good.  I always (always!) mix it up a little bit based on what we have on hand and what I feel like so again, last night it was made... but as always just a little bit different.  This time is less fat because I used more broth and only 1/4 c cream and no milk. 


Creamy Jalapeno and Cheese Soup

1 T butter
1/3 c water
1 glove garlic, chopped
1/3 c celery, diced
1 medium fresh jalapeno, chopped fine
1/4  medium sweet onion, chopped
1/2 a green pepper, chopped 
1 t Xanthan gum (usually use flour but we are doing 'no flour' right now)
3 c water and 3 chicken bouillon cubes or use 3 cups chicken broth or stock
1/4 c heavy cream
3 oz. cream cheese, cubed
3 oz. smoked Gouda
3 slices American

In a saucepan melt butter with 1/3 c water. Cook celery, onion, jalapenos and green pepper over medium heat until tender.  Stir in garlic.  Whisk 1 t xanthun gum or about a 1 1/2 T of flour to about 1/3 c water and whisk briskly.  (Xanthan gum = even if you whisk like crazy it still might gum up a little.  That's ok. You'll blend it soon.)  Add it to the veggies. Add the broth or water and chicken flavoring.  Add cream.  Now pour about 3/4 of the soup into a blender or food processor and process to blend the thickener and make smooth. Use the pulse setting if you don't want to completely puree the veggies.  If you like chunks of vegetables, just blend about 1/3 of the recipe and not the other 2/3.  Return to soup left in the pan. Add the mixture of cheeses and whisk or stir until the cheeses melt.  Serve!

Sugar Free Chocolate Cupccakes and Sugar Free Buttercreme and 7 Minute Frostings

Sugar Free Chocolate Cupcakes and Sugar Free Marshmallow Frosting

Chocolate Cupcakes with mounds of marshmallowy frosting...  all sugar free and flour free.  Funny, I had no intention of baking these but let me tell you how this came about.

There is a popular yellow cupcake recipe that is on pretty much every low carb, sugar free recipe board, message board and blog.  You'll know it when you see it as it's the one you make with white beans.  It's intrigued me for years but I never usually have white beans on hand, and when I do, it's to make a white bean chili.  I finally made a point of buying white beans specifically for this recipe and made it on Sunday.  It was... beany.

The recipe says to let the cupcakes set 24 hours to get rid of the 'bean' flavor.  I tasted one soon after baking for comparison and then let them for 24 hours.  After 24 hours I tasted one and?  Still beany.  I figured I would top it with mounds of sugar free frosting.  Icing makes everything yummy right?  

Beany Cupcakes

I love my butter creme frosting but it takes 3 sticks of butter and I didn't want to run low before my next trip to the store, so instead, I opted to make my favorite 7 Minute Frosting, only using a sugar substitute this time.  A whippy, marshmallowy, delicous frosting my family loves.

And I did.
And I licked the beater... and closed my eyes and said, "Mmmmm"  and then said, "I am SOOO not wasting this incredible frosting on beany cupcakes!  This frosting deserves chocolate." 

And so it does.  And it did.  And chocolate cupcakes were whipped up and spoonfuls of Sugar Free 7 Minute Frosting was topped on.  And those beany cupcakes?  They are still naked.  Sitting in my freezer in a ZipLoc baggy. 

 Low Carb, Sugar Free Chocolate Coffee Cupcakes

1 heaping scoop (about 3 1/2 - 4 T) sugar free whey Dutch chocolate protein powder
1/4 c cocoa powder
3 1/2 - 4 T almond flour
3/4 t baking powder
dash salt
1/2 c Erythritol
1/2 c Splenda
2 t vanilla extract
1/3 c cold coffee or water if you don't want the coffee flavor
1 egg
1/2 stick butter (1/4 c)
1/4 c heavy cream

Mix the protein powder, cocoa, ground almonds, baking powder, salt, Erythritol, and Splenda in a large mixing bowl.  Whisk or mix to blend.  Add the cold coffee or water, vanilla, egg and butter.  Mix with an electric mixer until blended well.  Add the cream and carefully pulse so it doesn't splatter, mix until blended.

Spoon batter into about 6 regular sized cupcake paper lined muffin tins, filled about 3/4 full or to the top as they will fall while cooling to a flat top (they don't stay peaked like sugar and flour cupcakes do).

Bake at 350 until the centers are done.  Carefully remove and let cool completely before frosting.  

**UPDATE:  I have now found the final product depends strongly on the style and brand of Almond Flour you use.  If you use a very fine ground almond flour like Honeyville, you get a different result than if you grind the almonds yourself or use a Bob's Red Mill brand.  I find the Honeyville to be more flour like and need to cut down on the protein powder or the result is more dry than if you home-ground almonds or Bobs.

Sugar Free Butter Cream Vanilla Frosting

3/4 c granular Xylitol 
1/4 c water
3 large egg whites (separate and use the yolks in another recipe)
3 sticks real butter
2 T vanilla extract or use half vanilla sf syrup and half extract
*If you taste test it and find your personal tastes would like it sweeter, use 5-10 drops liquid sweetener

In a saucepan, place the water and Xylitol. Heat over medium high until it comes to 240 degrees.  With normal sugar this would be soft ball stage but because Xylitol and Splenda do not thicken, you cannot test this by traditional soft ball stage.

As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl.  Beat the egg whites until soft peaks form.  With the mixer running, pour the hot Xylitol mixture down the side of the bowl in a thin stream, mixing into the egg whites.  Beat approximately 7-10 minutes on high until the egg whites resemble a thick and glossy meringue.

Start to add the butter in chunks, about a tablespoon at a time.  Keep the mixer running and whip the mixture about 7- 10 minutes more.  If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries.  Just keep whipping until it's smooth again.  Once the frosting is smooth, add your vanilla and whip again for a few minutes.  If it's a really warm or humid day it might get too warm to work with.  Just refrigerate it for about 7 minutes, whip again.  The cooler temperatures will cause it to harden up again.

 7 Minute Frosting

2 egg whites
1 1/2 c sugar substitute (like Ideal)
1/4 t cream of tartar
1/3 c cold water
1 1/2 t vanilla (clear if you have it otherwise, regular is fine)

Put everything in a glass or metal bowl that just fits inside a saucepan but is wider on top so the bowl hovers and doesn't sit on the bottom of the pan. Bring a saucepan of water to a slow boil, place the bowl into the saucepan and let the water simmer under the bowl as you mix with an electric hand mixer. As the egg cooks it will thicken. It will take about 7 minutes of mixing. Sometimes as the mixture gets hot and starts to thicken I remove the bowl from the saucepan and finish mixing it on the counter which seems to work fine too. It's ready when the mixture forms stiff peaks when you lift the beaters. Use immediately as it will form a very light crust as it air dries.

Some products I used in the above recipes;

NOW Foods Erythritol Pure Sweetener,  (Pack of 3)
NOW Foods Erythritol Natural Sweetener, 1 lb
Ideal No Calorie Sweetener 10.6 Ounce Baking Bag (Pack of 2)
Ideal No Calorie Sweetener 10.6 Ounce Baking Bag
Bob's Red Mill Almond Meal/Flour, 16-Ounce Packages (Pack of 4)

Mexican Lasagna - No pasta lasagna

Mmmmmexican Lasagna!  A family favorite!

This recipe has been posted twice since 2006 but we just had it again last night by request from my teenager.  It's the second time in 2 weeks!  She loves it that much.  It's an easy recipe and allows you to make so many personal changes!  Using more or less of an ingredient doesn't really make any difference and you can add or delete if you know your family loves something you think would make a great addition.  Make it with ground beef or diced, cooked chicken, leftover chicken you've shredded, ground turkey, even beans.  Add olives or sliced jalapenos on top... or not.  Change what you wish within reason - this recipe can take it.  We opt for low-carb, 0 sugar tortillas and I use my own homemade taco seasoning mix. 

Mexican Lasagna

1 1/2 lbs. ground beef, chicken, turkey, etc.
1 envelope taco seasoning
1 t seasoned salt
2 cups diced tomatoes
1 T jalapeno's, diced fine
1 T onion, diced  
1 - 6 oz. can tomato paste with 2 1/2 empty cans of water OR use 15 oz. can tomato sauce
1 1/2 c sour cream  OR  ricotta or cottage cheese
2 eggs
10 flour tortillas (any style - low carb, etc. is fine too)
2 1/2 - 3 c shredded cheese

Cook the ground beef (if you are using) and drain.  If you are using already cooked beef, chicken, etc. place it in a large pan on the stove top.  When hot, add the taco seasoning, salt, tomatoes, paste and water or tomato sauce, jalapeno's and onions if you are using them.  Bring to a boil.  Reduce and simmer about 10 minutes while you mix the sour cream OR ricotta/cottage cheese with the eggs in a bowl.  Preheat the oven to 375.

Spread half the meat mixture in a 9X13 inch pan.  Cut your flour tortilla in half.  Layer about 5 of them over the meat.  Spread half the sour cream or cottage cheese mixture over the tortillas.  Sprinkle with half the shredded cheese.  Repeat the layers with the rest of the meat, tortillas, sour cream or cheese mixture and top with the rest of the shredded cheese.  You can now use green olives or black olives on top if your family likes them.

Bake uncovered about 25-30 minutes until golden brown, bubbly and hot.  Let it stand 10 minutes to 'set up' for easier cutting.  You can serve this as is or offer sour cream, guacamole, salsa, etc.

I used cooked, leftover chicken.  But you can make this with ground beef too.

Your flour tortillas become the lasagna noodles

Let stand about 10 minutes for easier cutting

Frugal and Family Friendly: Goulash or Spaghetti - pasta optional

Although I considered taking a photo of this recipe once it was made, I have to be completely honest and tell you it was so good, I did not care to stop eating and get my camera.  I ate it up, knowing full well I'd regret not having a photo to share with my readers but I just didn't care.  It was that good.  

It was the first chilly Autumn afternoon here and this was the perfect meal to whip up on a Saturday afternoon and let simmer and then warm until we were ready to eat about an hour later.  It's filling and healthy and oh-so-good.   It's also a recipe you can make more or less of easily by doubling for a large family.  Affordable.  And can be served over hot pasta with a side of buttered breads for those who love good, filling food like Grandma makes.  For those of us currently not eating grains or sugar - leave out the pasta and bread.  Just eat a big bowl of this!  It's like a thick, delicious spaghetti sauce or perhaps reminiscent of the goulash your parents or grandparents made. 

While my husband was eating this he put in a request that I make it again already this week!  And I agree.  I made this up and I don't have a name for it, but it's 'Almost' Spaghetti or 'Almost' Goulash so that is what I'm calling it.  It's about 4-5 servings and will be about 20-23 carbs because of the vegetables. 



Almost Goulash 
Almost Spaghetti

1 lb. ground beef
2 cloves garlic, chopped or minced
1 small onion
1 small bell pepper - (green, yellow or orange)
3 oz. tomato paste with 8 oz. water
1 T Splenda
1 T Italian Seasoning
1 can mushrooms or about  3/4 c sliced fresh
1/4 t red pepper flakes
15 oz. diced tomatoes, or diced fresh tomatoes - about a cup
salt and pepper
Olive oil


Place about 2 - 3 T oil in a pan and saute the onion, pepper and mushrooms until the onions are soft and translucent.  Add the ground beef and continue cooking and breaking apart until browned.  Drain off the excess fat and liquid.   Add the rest of the ingredients and continue to simmer for about 20 minutes or so. For those not doing low carb or for children, serve this over hot, cooked macaroni.  For those doing low-carb serve as is.  

Coconut Vanilla Protein Bar - (low carb, sugar free)

So yummy I had to take a bite before the chocolate topping set up!

My last post was a chocolate peanut butter protein bar as an alternative to the expensive Atkins and other brands, and admittedly was mostly made for my husband.  I prefer vanilla over chocolate most of the time and I love coconut as well.

After looking at his protein bars, I started to think about making up my own version of a vanilla protein bar.  I decided vanilla coconut sounded good and I set off to make one using my chocolate peanut butter bar recipe as a brainstormer.  Luckily I had a paper and pen sitting there so I wrote down everything I put into it, because they turned out incredible.  The products I used, I listed below the recipe.

Coconut Vanilla Protein Bars
By An American Housewife

1 1/2 c vanilla whey powder
1/4 c coconut flour
1/2 c organic, sugar free, shredded coconut
1 T powdered or liquid vanilla
1/4 c butter, melted
1/2 c heavy cream
1/2 c Splenda
2 T water
1 1/2 c sugar free chocolate chips
1 T butter
1 t vanilla

In a bowl, place the whey powder, coconut flour, coconut, powdered vanilla if you are using.  Whisk or mix to blend.  Then add the liquid vanilla if you are using it, melted butter, cream and Splenda.  Add the first tablespoon of water.  Use your hands to mix, squish and knead until it starts to crumble then starts to form together to a dough.  If it's too dry after mixing for a whole minute, then add the other tablespoon of water.  Press into a lined 8X8" pan.  Chill in the refrigerator if you wish while you make the topping.  In a microwave safe bowl, melt the chocolate chips and butter.  Stir smooth and add the vanilla.  Pour on top of the bars and let set until the topping hardens.  If you are antsy, place it in the refrigerator.  This makes about 10 bars, you can individually wrap like an Atkins or other protein or granola style bar if you wish.

Notes:  When I made this recipe up I tried 3 different toppings before I was happy with it.  The first, I thought I would just throw together a simple and basic Splenda, butter and unsweetened chocolate mixture and add vanilla.  Splenda doesn't melt though, and the result was too gritty.  I actually scraped it off my coconut vanilla bars (saving it to use in a frosting or candy later) and set out with another 2 squares of unsweetened chocolate to which I added a simple "not sugar" solution I made by heating Xylitol and water on the stove until boiling, then pouring it over the unsweetened chocolate, stirring until smooth and adding vanilla.  This I liked, but the third idea was the easiest and best; simply melt sugar free chocolate chips with a little butter and vanilla and spread!  They set up so quickly and so nice, and of course it tastes great.



Products I used in this recipe:
Coconut Secret Raw Coconut Flour, 16-Ounce
Nature's Best Isopure, Natural Vanilla, 3-Pounds Tub
Splenda No Calorie Sweetener, Granulated, 1.2-Pound Bag
NOW Foods - Coconut Organic Unsweetened - 10 oz.
Provident Pantry® MyChoiceTM Imitation Vanilla Powder
Hershey's 8 oz Bag of Sugar Free Chocolate Chips,*some Walmart stores carry these, but some do not.