Easy Foil Baked Talapia

One of my favorite ways to cook fish is to wrap it in foil and bake it. The fish stays moist and flaky and retains a lot of flavor! You just roll out enough tin foil to lay your fish on and be able to cover it as well. You can line a glass baking dish with the foil, lay your foil on a cookie sheet, or even set the foil directly on the oven rack if you raise the sides enough to prevent the juices from spilling out.

 For the talapia above, I lined a glass baking dish with foil and laid my talapia in the dish. I sprinkled Mrs. Dash Original Blend seasoning (lemon pepper would be good too!)and then cut a lemon in half and squeezed the juice from one half of the lemon onto the fish and then sliced up the other half to lay over the fish while baking. Cover the fish with the extra foil, tucking in the sides to seal any openings.

Bake at 375 until cooked through (flaky and white) --usually 30-40 minutes



Pepperoni Chips--A Great Low Carb Snack!

Pepperoni chips are a great crunchy and delicious low carb snack. They taste like your eating pizza (WIN!) and couldn't be easier to make! In this house they are also kid approved! 

Directions

Just line a raised cookie sheet with pepperoni slices and bake at 425 for 8-10 minutes. Remove and lay them on a paper towel for a few minutes. 

OR

Put them on a paper plate in the microwave for about a minute and then blot with a paper towel.

ENJOY!

Easy Sugar Free Low Carb Cream Cheese Pancakes

This recipe is from Sugar Free Sheila's cookbook called Sheila's Super-Simple Low Carb Desserts.

It is close enough to a pancake that I feel like i'm indulging a bit, however don't go into it expecting it to taste like your biting into a real pancake. Just appreciate it for what it is...a mock pancake. Not as great as the original, but still really good for being SFLC!

Ingredients

3 oz cube cream cheese

2 eggs

1 tsp cinnamon (optional)

2 Packets of Stevia (optional)

SFLC syrup

Melt cream cheese in the microwave for 35 seconds. Beat together the eggs and cream cheese until smooth. Pour on Pam Sprayed skillet on medium-low for a few minutes. Flip and let cook for another few minutes.

I've made these several times and the most difficult part is the turning the pancake over. It really does have to be cooked all the way through or else when you flip it, it will just fall apart.

It takes some practice.

Sugar Free Syrup

There are lots of SFLC syrups out there now.

I have Da Vinci's Sugar Free Syrup which is very flavorful at 0 carbs and 0 sugar, however it's extremely thin so sometimes I just accept a few higher carbs and go with another SFLC syrup such as Smucker's Suger Free Breakfast Syrup which contains 8 carbs per 1/4 cup.

However, I NEVER use 1/4 cup of syrup on these pancakes...I probably use half that so I don't feel so bad about the carb count.



Sugar Free/Low Carb Vanilla Creme Puffs

I can't take full credit for these beauties, because I never would have concocted the recipe on my own, but I will say that if you follow the original recipe you will not get the results above. I found the recipe HERE, and that'll give you the ingredients list and the basic recipe outline, but I discovered that recipe years ago and have tried it 3 times following exactly and it has failed each time.  I finally started tweaking it and have ended up with my own version of this sweet treat that my WHOLE FAMILY LOVES, Which is a HUGE win when your talking about making SFLC desserts. Not all of my SFLC recipes have passed with the whole family. These however get devoured very quickly! 

Jessie's SFLC Vanilla Creme Puffs

Ingredients

2 packages sugar free vanilla instant pudding mix

2 cups heavy cream

1 cup water

1/2 cup butter

1 1/4 cup almond or walnut flour

1/4 tsp salt

4 eggs

1-3 Splenda packets

1/2 teaspoon vanilla

Mini muffin tin and Pam spray

Directions

Heat your oven to 450

Combine both packages of vanilla pudding with two cups of heavy cream and mix thoroughly using a spoon or beater. You'll see that unlike when you use milk, the pudding will be SUPER THICK! This will be your filling. Cover and place in the fridge to chill while you do the rest.

First bring to boil the water and butter, then lower your heat to medium and add the nut flour and salt.

Stir almost constantly for about 5 minutes until it thickens. The original recipe says to stir until it forms a ball. Lemme tell you...IT. WILL. NEVER. FORM. A. BALL. I've done it several times and i've let it sit over the heat and stirred for over 30 minutes. It won't happen. 5 minutes is fine.
It'll be a bit thick but still runny. Thats ok.

Transfer contents to a large bowl and add the eggs, splenda, and vanilla. Mix well!

spray a mini muffin tin with pam and spoon or pour mixture into each one

Bake at 450 degrees for 8-10 minutes.

They will rise to look like muffins but the inside is a bit spongy. 

Remove from oven and muffin tin to let cool.

When they've cooled down, use a knife, small spoon, or a serrated

 grapefruit spoon (which is what I used), to "dig" out the middle of the muffin.



Then simply fill your "muffins" with the chilled pudding.

Eat now or keep covered.

HAPPY SFLC BAKING!

For a list of sugar free/low carb baking essentials,

click HERE

Homemade Miracle Whip but Better!

I'm not a fan of Miracle Whip, unless i'm eating a BLT and then it's the ONLY acceptable thing to put on that sandwhich! Since we don't eat BLT's all the time, I don't buy Miracle Whip, however I've come up with an alternative version that I like even better! It's sweet and tangy like Miracle Whip, but is now it's own dressing. My husband LOVES it on all his sandwhiches and my youngest son L (4) will ask to eat JUST lettuce with this spread on it.

It's simply Mayo + Splenda

You can use as little or as much Splenda for your taste but I usually go with two Splenda's for the amount shown above. It really is super yummy!

My BLT's are breadless of course!

Actually they don't have tomato in them either...and I added turkey.

Ok, so they are actually turkey bacon lettuce wraps.

and they are SOOOOOO good!



SFLC Mock Pumpkin Cheesecake

This is one of my favorite SFLC desserts! The recipe is from one of my online sugar free mentors, Sugar Free Sheila. She calls it Mock Pumpkin Cheesecake, which is cuter than anything I could come up with. If you are following the Atkins diet, it is INDUCTION FRIENDLY! Very low carb, VERY easy to make and SO YUMMY! A great fall dessert as well.

To make sure Sugar Free Sheila gets all the credit she deserves, i'll not post the recipe on my blog, but you can find it HERE. It is the 3rd recipe in blue on the right side of the page.