Philly Cheese Steak

Philly Cheese Steak Peppers (Low carb ladies!)

The picture is pretty self explanatory, but I will give the ingredients. Enjoy!

Whole Bell peppers (seeded and in halves)
Provolone cheese slices (Enough for 2 pieces per half bell pepper)
Mushrooms (optional)
Onions (optional)
garlic (salt or chopped cloves)
Steakums (I'm using Carne asada sliced thin, its whatever you prefer)
 

Simple Orange Rolls

This recipe is wonderful for a tea time or brunch party. Easy and quick but yummy :)

Simple Orange Rolls

1 cup sugar
1/2 cup butter or margarine
1/4 cup orange juice
2 tablespoons grated orange peel (or lemon)
2 (16 ounce) cans refrigerated flaky biscuits  (I'm using Pillsbury Grands Flaky Butter Tastin’ Biscuits)

Directions

Preheat oven to 350 degrees F. Grease fluted tube or bundt cake pan.
In small saucepan, melt all ingredients except for biscuits over medium low heat. (Sugar should be dissolved and butter completely melted). Pour into bottom of pan.
Cut biscuits in half and layer them in pan, starting from the outside and working your way in. Biscuits will overlap. Serves 12. 

Credits to "My Sugar High"

Low Carb "Bread Crumbs"

WOO! OK so I've found an alternative to flour (sort of) for breading chicken, pork chops etc. I'm excited to try it because it sounds AMAZING! This recipe should go over very well with picky eaters:) Enjoy!

Low Carb "Bread Crumbs"

1 Bag of Pork Rinds (any flavor you choose)

1/2 Cup Parmesan cheese (the kind in a can)

Crush up your pork rinds REALLY well, almost powdery fine, and mix in your Parmesan cheese.
Use your regular egg or egg white &/or buttermilk base to coat the meat first, then dip them in the "bread crumbs".
 

Healthy Ranch Dressing (Thank God)

Due to my love for Hidden Valley Ranch Dressing and its wonderous uses in cooking, and as a condiment, I had to find a healthier alternative. This recipe is pretty good!

Homemade Ranch Dressing

    1 Cup Dannon Oikos plain Greek yogurt (Some people use 2 cups)

    1 Packet of Hidden Valley Ranch mix

    1/2 Cup 1% milk

Whisk together, chill for 1 hour before eating. Perfect consistency and tastes better than the bottled!!
   Only 1.75 grams of fat and 255 calories for the WHOLE JAR!

 

Cheesy Chicken Lasagna

Big thanks to JudyLynn Peagler @ That Joo Girl who introduced me to this dish, I have not tried it yet, but can't wait!!!

Love y'all! xxo


Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1 tsp pepper
1 (16oz) lasagna noodles, cooked
2 C cheddar cheese, grated
2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Thanks to "That Joo Girl"

 

Little Bites of Heaven:)

YUMMINESS. I've tried this before, and as soon as Strawberries come back in season, I will be making this:)


Fresh Strawberry Pie



2 quarts fresh strawberries, washed, hulled and halved.

1 C. Sugar

1 Tbsp. powdered pectin

Pinch of salt

3 Tbsp. cornstarch

2 Tbsp. juice from a lemon

1/4 teaspoon vanilla extract

1 prebaked 9-inch pie shell.


Puree 2 cups of halved strawberries in blender. Mix puree, sugar, pectin and a pinch of salt to boil, stir occasionally over medium heat. Increase heat to high and boil until sugar and pectin are dissolved, pull off of heat. Skim foam off of surface. Then mix cornstarch and 1/4 cup cold water in small bowl until smooth. Off of heat, add cornstarch mixture to strawberry mixture, then return to medium heat and bring back to boil, stirring constantly. Reduce heat to medium low, stirring constantly. After about 3 minutes mixture should become thick and clear. Off of heat stir in lemon juice and vanilla extract. Transfer glaze except 1/4 cup for topping, into a large bowl; cool to room temperature. Using a rubber spatula, fold in the rest of the strawberries into bowl of cooled glaze, coating the berries thoroughly. Pour berries and glaze into the pie shell spreading evenly with spatula. Arrange remaining berries on the pie. Stir in 2 Tbsp. water into reserved 1/4 cup glaze to thin out, and brush over strawberry halves to finish/garnish the pie. Refrigerate 2-6 hours to set up. Serves 8.