I was surfing the web looking for some LOW CARB recipes and came across the following two recipes that I wanted to try. The first one is for THE BEST LOW CARB LASAGNA. I have seen many recipes using zucchini slices instead of pasta noodles. This one caught my attention because of the addition of vegetables besides the zucchini. I sliced my zucchini about half as thick as their picture shows theirs so I did NOT bake mine in the oven first. I felt it was thin enough to do "it's thing" in the oven while baking assembled. And I was right. They were perfectly tender and tasty! For my meat layer, I used the best quality ground chuck mixed with some Cudighi Sausage (sample recipe and history at that link) that the local grocery store I work for makes themselves. I did not add any more salt or pepper because the Cudighi is seasoned well! It was DELICIOUS!!!!!! I will be making this one again when my husband his home from his TOUR in Australia. It's a keeper!
Picture by DASHING DISH
The next recipe I did was for an APPLE CRISP for dessert. It is also a winner!
Picture by THE GIRL WHO ATE EVERYTHING
I used SPLENDA granular sugar in place of the white sugar in the apple layer; as well as SPLENDA brown sugar in the crumble layer. I wanted to use almond flour in the apple mixture, but I honestly don't know if it would have the "binding" effect as the all purpose flour does. I am pretty sure the flavor would be okay because nuts and apples do go together. But the purpose of the flour is important so I didn't venture into that experiment yet. The topping of the drizzled CARMEL was delicious and SUGAR FREE because I used the one available from Walden Farms. I found it at a local grocery store, but this link shows you what it is.... HERE
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| http://www.waldenfarms.com/products/dip_caramel.html |
Glad I could share these WINNERS with you!
Have fun and PLAY with your food!
RhondaSue
