Lemon Almond Shortbread cookies (low carb & Gluten Free)

Ingredients

• 6 Tbl butter 
• 2 cups almond flour 
• 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
• 1 tsp freshly grated lemon zest

Instructions

• Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
• To make a tart or pie crust:
• No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
• To make the cookies:
• Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.

Notes

Approx nutrition info per cookie: 119 calories, 11g fat, 1.6g net carbs, 3g protein

Approx nutrition info per 1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein

BACON AND BRUSSEL SPROUT SALAD

INGREDIENTS

• 1 lemon
• 1 orange
• 1 large shallot, minced
• ½ cup olive oil
  
  
• salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup almonds (optional)
  
  
• 1 cup grated Pecorino-Romano cheese or Parmesan

INSTRUCTIONS

1. Cook and crumble the bacon.
2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
4. Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

NOTES

The serving size depends on how you are eating it. If it’s for an entree sized portion, you’ll get about 8-10 servings. If it’s a side, it could be closer to 14. We served this on Mother’s Day with eleven people and we had some left over. Keep in the fridge for 1-2 days.

Nutrition Information

Serving size: 10 servings Calories: 284 Fat: 22 grams Saturated fat: 4.5 grams Unsaturated fat: 17.5 grams Carbohydrates: 11 grams Sugar: 2 grams Fiber: 5 grams Protein: 11 gramsCholesterol: 11 grams

Low Carb Meatloaf

Ingredients

2 lb ground beef  
1 lb mild pork sausage 
1 c crushed plain pork rinds 
4 oz diced mild green chilies 
1 med onion chopped 
8 oz Monterey Jack shredded 
3/4 c mild salsa 
1 egg 
3 cloves garlic, crushed 
1 T dried oregano 
1 T ground cumin 
1 tsp salt 

Directions

Mix everything together.  Pour into a 9x13 cake pan and form into a loaf.  Bake at 350º for 1 1/2 hours.  Or use 2 bread pans and bake for 1 hour.  Hint: line the pans with aluminum foil for easier cleanup.

Cheesy Spaghetti Squash Bake

Ingredients

• 1 (2-3 pound) spaghetti squash
• 1 1/2 c. Cheddar cheese or cheddar blend, shredded
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 c light sour cream
• 2 tbsp corn starch
• 1 egg, beaten
• 1/4 c grated Vidalia or sweet onion
• 2 c half-and-half

Instructions

1. cut squash lengthwise and scoop out seeds
2. place cut side down onto a baking sheet and add about 1/2 inch of water to the pan
3. bake at 350 for 25-45 minutes, or until tender
4. allow to cool until comfortable to handle
5. shred out squash meats into a casserole dish
6. toss with 1 cup of shredded cheese
7. in a separate bowl, mix corn starch and sour cream until thoroughly mixed
8. add egg, half and half and seasonings, along with onion, mix and pour over squash
9. top with remaining 1/2 cup of cheese
10. bake at 350 for 35-45 minutes, or until hot, bubbly and golden brown