Saturday, November 25, 2017

No Bake Pumpkin Cheesecake with Pumpkin Spice Whipped Cream Topping

Yield: One 8" cheesecake
Ingredients
  • 1 no bake cheesecake mix
  • 1/2 cup 100% pumpkin puree
  • 1 Tbsp. granulated sugar
  • pumpkin pie spice
  • 1/4 cup powdered sugar
  • 8 oz. of heavy cream
Directions
  • Follow the package directions on the cheesecake mix, but add 1/2 cup pumpkin puree, 1 Tbsp. granulated sugar, and 1/2 tsp. pumpkin pie spice to the milk called for in the directions. 
  • After mixing the graham cracker crust, set 1 Tbsp. of crust aside in a small bowl. 
  • While the cheesecake is setting up in the refrigerator, pour 1 cup of cold heavy cream into a mixing bowl. 
  • Beat on high until the cream begins to thicken slightly. 
  • Gradually add 1/4 cup of powdered sugar and 1/4 tsp. pumpkin pie spice. 
  • Continue to beat on high until the cream thickens and forms creamy, stiff peaks. 
  • Spoon onto the cheesecake filling and spread evenly. 
  • Sprinkle 1 Tbsp. of reserved graham cracker crust over the top. 
  • Refrigerate until time to serve. 

Enjoy a slice of homemade happiness on a plate!

Monday, August 14, 2017

Monday, July 31, 2017

SalleeB's Kitchen - Amish Ham Casserole


I love any dish that contains potatoes, ham, eggs, and cheese.
When I found this make and bake casserole recipe, I was thrilled to try a new recipe using four ingredients that I LOVE. Of course, I had to give it my own twist - cream cheese. 

Who doesn't like cream cheese? 
The addition of cream cheese makes this an indulgent and hearty version of a crust less breakfast pie that is not low calorie, but is low in carbs. It is perfectly suitable for breakfast or supper. 

I want to repeat what I already said though - This is not a low calorie dish.
However, I am tracking carbs AND staying below 2000 calories a day. I save calories to enable a calorie splurge that satisfies my craving for ham and potatoes surrounded by luscious, cheesy eggs without having them fried in oil, or butter. Baked is better, don't you agree?

An 8"x1" round cake pan yields four wedges of  hammy, cheesy goodness with 10.5 carbs and 387 calories a wedge.

Remember, I said it was low carb and the entire pan only has 42 grams of carbs

Two Tips to Use With This Recipe 
  1. Have a left over baked potato? Remove the skin, dice the potato, and store it in the refrigerator for a day or two.  Add the diced potato to a soup or casserole.
  2. Mix the casserole ingredients up to 24 hours ahead of time. After spooning the ingredients into the pan,  wrap it with plastic wrap and store it in the refrigerator. When you want to bake the casserole, remove the plastic wrap, and pop the cold casserole into the cold oven and let it preheat with the oven. Set your timer for 25 minutes once the oven temperature reaches 350 degrees Fahrenheit.

SalleeB's Kitchen - Amish Ham Casserole  Recipe                              Yield: 2-4 servings

Ingredients
  • 8 ounces of cooked ham, diced
  • 1/4 cup onion, diced
  • 2 large eggs and 1 egg white, beaten
  • 1 baked or microwaved potato, peeled and diced about 1 cup
  • 1/3 cup shredded Colby Jack cheese
  • 1/3 cup shredded Mozzarella cheese
  • 1/2 cup small curd cottage cheese
  • 1/4 cup cream cheese, cut into small pieces
  • 1/4 tsp. paprika
  • 1/8 tsp. garlic powder
  • 1/8 tsp. chili powder
  • black pepper to taste
Directions
  • Preheat oven to 350 degrees Fahrenheit.
  • Grease an 8"x1" round pan and set aside.
  • Put diced ham, onion, potato, shredded cheeses, and cottage cheese into a medium bowl.
  • Stir gently until the mixture is blended well.
  • Combine the beaten eggs and egg white with the cream cheese pieces and stir until the cream cheese pieces are well coated with the beaten eggs
  • Pour the eggs and cream cheese over the ham mixture
  • Add seasonings and stir gently until blended well
  • Spoon the mixture into greased 8' round pan and put the pan into the preheated oven
  • Bake at 350 degrees for 25 minutes, or until the mixture is firm and bubbly.
  • Change the oven setting from bake to broil.
  • Broil the top of the casserole for 2-3 minutes, or until the top looks like the picture. 
  • Take the casserole out of the oven and let it cool in the pan for 10 minutes before slicing into 4 wedges. 
Enjoy a slice of homemade happiness on a plate!




Friday, July 14, 2017

Oat Flour Sweet Potato Pancakes - A Gluten-Free Recipe

Golden brown and delicious oat flour sweet potato pancakes.
These pancakes are approximately 3.25 inches in diameter.

This morning Bill and I tried out this recipe that I adapted from superhealthykids.com. My changes are the gluten-free oat flour, ground flax seed, and honey. 


The pancake texture is denser than a traditional pancake and reminds me of bread pudding. The cinnamon, sweet potato flavor is only enhanced by the slightly nutty flavor of the ground flax seed. 

Yield and Nutrients
6 pancakes, 3.25 inch diameter
112 calories and 19 carbohydrate grams for each pancake
Ingredients
  1. 1/2 cup, cooked sweet potato, mashed with a fork
  2. 1 cup 1% milk
  3. 1/4 to 1/2 teaspoon ground cinnamon
  4. 1/2 tsp.  vanilla extract
  5. 1 large egg
  6. 3/4 cup rolled oats, blended into oat flour
  7. 1 Tbsp. raw flax seed, ground in a blender
  8. 2 tsp.  baking powder
  9. 1/4 tsp. salt
  10. 1 Tbsp. honey
Directions Step 1
  • Put 3/4 cup rolled oats into a blender. Use the grind setting and pulse into flour.
  • Put oat flour in a medium mixing bowl.
  • Put 1 Tbsp of flax seed into a blender and pulse with grind setting
  • Add the ground flax seed to the oat flour and set the bowl aside.
Directions Step 2
  • Put the first five ingredients into a blender.
  • Blend on stir setting for about 20-30 seconds
  • Add the liquid ingredients into the oat flour mixture and stir until well blended
  • Let the batter sit for 2-3 minutes to thicken up.
  • Add more milk if needed to thin down the pancake batter.
  • Then pour 1/4 cup batter onto a hot griddle for each pancake. Use a lower temperature than a wheat bas
  • Flip pancake when it begins to bubble and is browned.
 Note: Sweet potato browns quickly so make sure your griddle isn't too hot. 

Homemade breakfast pancakes  = homemade happiness on a plate!

Tuesday, July 11, 2017

Learning My Carb Counting Range and More

Life-long learner is a term that describes me well. 
A new project, or interest means I will immerse myself into learning and studying how to accomplish the task, or interest. This isn't just a passing phase, this is a part of my personality

Learning a new way of eating means I will devote myself to the initial learning and then keep myself updated. 

Online Research
First, I researched online to find out what types of food I needed to be eating and what type of plan would work well for me. Websites by individuals can be helpful, but my initial search for information was from research-based websites, like the National Institute of Diabetes and Digestive and Kidney Disorders (NIDDK) and the National Institutes of Health (NIH). 

The article that helped me shape my eating plan is linked to the NIDDK link above. 

Now on to carb counting.
I found a 15 pg. PDF booklet at www.lillydiabetes.com that I am finding to be very helpful and it has links to additional resources included. 

According to the booklet, most women need 45 to 60 grams of carbohydrates at each meal. This means the carb counting range for me is a total of 135-180 grams of carbs. 
I can easily count my carbs because I am using the LoseIt! online website and app to help me track what I eat. 
I hope you find this information helpful. I am finding that I can eat more food than I want and I am still losing weight and within my carb range.