-INGREDIENTS IS ALL YOU NEED IN OUR KETO LEMON BARS CRUST
Low Carb Powdered Sweetener (We link in our recipe card the type we used and like the best. It is erythritol based which is our preference when using low carb sweeteners.)
Coconut Oil – Rather use this than butter please – it works out just the same
Lemon Bar Crust
2 1/4 cups almond flour
1/4 cup stevia powder
1/2 cup coconut oil for dairy-free diet, melted
Lemon Bar Filling
5 whole eggs
3/4 cup Stevia powder
zest of one lemon
1/3 cup fresh lemon juice apprx 2 lemons
1/2 teaspoon baking powder
1/2 Tablespoons coconut flour
Preheat oven to 180c
Prepare 9×13 pan by greasing with weight watchers cooking spray
In a small bowl mix together almond flour and powdered sweetener. Add melted coconut oil and combine with your hands to mix together until it forms into a dough. Push dough into bottom of greased 9×13 pan.
Bake for 15-17 minutes.
Mix eggs, stevia, lemon zest, lemon juice, baking powder and coconut flour in a blender. Blend for 10 seconds, scrape the sides and blend for 5 more seconds. Pour filling mixture into baked crust.
Bake for 20-25 minutes, or until filling has a crust and bounces back in the center when touched. Sprinkle additional low carb powdered sweetener over bars at this time. Allow lemon bars to cool 10-15 minutes before slicing.
To a slow cooker, add the jam, water and soy sauce. Whisk to combine and add the chicken. Cook on low heat for 6-8 hours or on high heat for 2-4 hours or until the chicken starts to fall apart. Give it a good stir and keep warm until you are ready to serve.
(900 gms low sodium canned chicken broth or homemade chicken broth even better)
(1.0 dash) salt
Prepare all the ingredients by mincing the garlic and jalapeno peppers. Chop the onions and tomatoes.
You may use any varieties of tomatoes but I prefer roma tomatoes because they are flavorful for eating and meaty for cooking. Use a stock pot and spay it with cooking spray or Pam to avoid dish from sticking.
Set it over medium high heat. Into the stock pot, add the onions, garlic and jalapeno peppers. When adding the jalapeno peppers try to add a small amount and stir, then taste it.
Add more if necessary. Sauté the ingredients, then add the grounded chicken breast and cook halfway through or until nearly browned.
Mix the diced tomatoes with the chicken broth and stir until all the ingredients are well blended. Cover the pot, re-adjust the heat, and simmer for about 20 minutes.
Remove the cover and season it with salt and pepper to taste and stir. Re-season only if necessary.
Serve it into a bowl and garnish it with a sprinkle of cilantro and a slice of lemon on the side. Serve and enjoy!
Use a stock pot and spay it with cooking spray or Pam so avoid mixture from sticking.
Tips: When cutting jalapeno peppers, use gloves or wash your hands thoroughly after mincing and make sure not to rub your eyes with your hands.
Facts: Spicy foods can help ease pain caused by arthritis and damaged nerves. Eating spicy foods can help burn bonus calories and kill some cancer and leukemic cells because of the main compound “capsaicin “ which is found in chilies.
15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind
Step 1: Heat oil in a pot. Sauté onion.
Step 2: Add meat and fry.
Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.
Step 4: Stir in chutney. Generously season with black pepper.
Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.
Savoury custard topping:
190 ml (¾ cup) low-fat milk
3 extra large eggs
1 ml (¼ tsp) salt
milled black pepper to taste
just a pinch of nutmeg
a few dried bay leaves or fresh lemon leaves
Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.
Step 2: Tuck bay or lemon leaves into meat.
Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.
Start by making a simple syrup. Combine stevia and water and bring to a boil. When the mixture is clear, it is ready. Cool to room temperature.
Bring 3 quarters of water to a boil. Add tea bags. Steep for about 3 minutes. It will be pretty dark. Cool completely.
When both the tea and simple syrup are cool, pour in enough simple syrup until it as sweet as you like it. I usually start with half and go from there. As much as I love sweets, I do not like overly sweet tea. It is completely up to your taste as to how much stevia water you use.
Pour some tea into a glass and add your freshly squeezed orange juice. I like lots of ice in my drink. And a squeeze of lemon if you like too.
A wonderfully simple and healthy way to enjoy chicken that will also fill your kitchen with exotic aromas, this spice-braised chicken is a real crowd pleaser. It gets better with time, so it’s worthwhile preparing it in advance or making a big batch to ensure leftovers.
1 tablespoon coconut oil
907 g bone-in, skin-on chicken pieces (whatever kind you please) or (680 g) boneless chicken breast
24-mm piece ginger, peeled and cut into thin strips
3 garlic cloves, thinly sliced
79 ml Chinese rice wine (in a pinch you could use dry sherry or sake)
118 ml low-sodium canned chicken broth, or water 1 tablespoon runny honey
1 star anise
60 ml light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here)
3 to 4 tablespoons fresh clementine or orange juice, if desired
2 scallions (white and green parts), thinly sliced
To make the Star Anise and Ginger Braised Chicken in your slow cooker, see the Slow Cooker Variation below.
To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes. Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.) Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the scallions.
SLOW COOKER VARIATION
We invariably rely on skinless chicken for the slow-cooker rendition of this ginger-infused recipe—after all, nobody likes flabby chicken skin, do they? Place the chicken in the slow cooker and combine the remaining ingredients, except for the scallions, in a bowl or a large measuring cup and stir to combine. Pour the mixture over the chicken. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Transfer the chicken to a platter. If a thicker sauce is desired, slowly stir a little cornstarch slurry into the sauce in the stock pot, place it on high and let it simmer until thickened to the desired consistency (to make a cornstarch slurry, we tend to use 1 tablespoon cornstarch stirred into 1/4 cup cold water). Return the chicken to the sauce just until warmed through, then transfer the whole shebang back to the platter and sprinkle with the scallions.
[Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so.)
INGREDIENTS VEGETABLES 2 cups roughly chopped fennel bulb 1 cup roughly chopped green pepper 1 cup roughly chopped red pepper 2 tsp freshly minced garlic salt to taste 1/4 tsp black pepper
CHICKEN SAUSAGE 100 gms ground chicken salt to taste 1/2 tsp black pepper 1 tsp freshly chopped basil 1 tsp dijon mustard 1 tsp freshly chopped sage 2 tsp fennel seed ground fine
Preheat oven to 180 degrees.
In a large bowl, stir together fennel, peppers, garlic, salt and pepper. Add mixture to a rimmed baking sheet lined with parchment paper. Roast for 10-20 min until vegetables are crisp-tender.
While the vegetables are cooking, heat a medium skillet over medium-high heat. Once hot, add chicken, cooking for approx. 5 to 6 min, breaking it up into crumbles as it cooks. Stir in basil, Dijon mustard and sage. Remove from heat.
Add sausage to the roasted vegetables in a large serving dish. Serve immediately.