Chocolate Peanut Butter Pie Low Carb

Ingredients

Crust layer
1/2 cup finely chopped almonds
1/2 cup finely chopped walnuts (or pecans)
2 teaspoons Splenda
2 tablespoons melted butter

Chocolate layer
3 tablespoons natural unsweetned cocoa
1 tablespoon light tasting olive oil (or canola oil)
2 tablespoons melted butter
2 tablespoons Splenda
1 teaspoon vanilla
2 tablespoons heavy cream

Peanut Butter layer
1 cup natural peanut butter
4 oz. cream cheese
1/2 cup Splenda

Whipped Topping layer
1 cup whipping cream
1 tablespoon Splenda
1 teaspoon vanilla

Garnish
2 tablespoons Hershey's Lite syrup
1 tablespoon chopped peanuts

Directions

Crust layer
Combine almonds, walnuts, 2 teaspoons Splenda and 2 tablespoons of melted butter. Press on the bottom of a glass pie pan. Broil on high for three minutes or until nut crust is bubbly. Let cool.

Chocolate layer
Combine cocoa, oil, butter, Splenda, vanilla and heavy cream in a small bowl. Pour over cooled crust. Place in freezer while preparing peanut butter layer.

Peanut butter layer
Combine peanut butter, cream cheese and 1/2 cup Splenda in a small bowl. Pour over chocolate layer and return to freezer while preparing whipped topping layer.

Whipped topping layer
Beat cream in mixer until soft peaks form. Add 1 tablespoon Splenda and 1 teaspoon vanilla. Spread over peanut butter layer.

Garnish
Decorate top with Hershey's Lite syrup and chopped peanuts.

Return to freezer for an ice cream texture or refrigerate for a cream pie texture. Enjoy!

Crustless Broccoli Quiche

Ingredients:

1 teaspoon virgin olive oil, plus more for pie ½ small onion, finely chopped 4 large eggs 1 cup milk 1 cup shredded sharp or extra-sharp Cheddar cheese, divided ¼ teaspoon dried thyme ¼ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon chopped dried rosemary 1 pound broccoli cut into florets, stems peeled and cut 1/3 inch thick

Directions:

1.    Preheat oven to 375°F.
2.    Brush a 9- or 10-inch pie plate with oil.
3.    Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl; let cool.
4.    Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup cheese, water, thyme, oregano, salt, pepper and rosemary to blend.
5.    Cover bottom of pie plate with broccoli. Pour egg mixture over it and sprinkle with remaining 1/2 cup cheese.
6.    Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50–60 minutes.

Nutritional Information
Per Serving:

Net Carbs: 6.5 grams
Fiber: 2.0 grams
Protein: 12.0 grams
Fat: 11.5 grams
Calories: 183

Recipe Information:

Makes: 6 servings
Prep Time: 15 min
Cook Time: 1 hr

Sweet & Sour Pork

Ingredients
4 Boneless Pork Chops, cut into small pieces
Salt and Pepper
2 tablespoons olive oil
1 onion, peeled and sliced
4 small carrots, peeled and julliened
1 cup sliced cabbage
7 oz canned pineapple pieces in natural juice
2 tablespoons rice wine vinegar
2 tablespoons Splenda
1 tablespoon lemon juice
2 tablespoons tomato paste
1 teaspon Worcestershire sauce
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 teaspoons cornstarch (or substitute)
2 tablespoons sliced almonds
1 green onion, thinly sliced

Directions
Lightly season pork. Heat the olive oil in a pan and fry pork until lightly browned all over. Remove pork from pan. Fry the onion, carrots, cabbage, and peppers in the same oil for 2 to 3 minutes.

Drain pineapple and combine the juice with the vinegar, Splenda, lemon juice, tomato paste and Worcestershire sauce, add to the pan with pineapple and cooked pork. Bring to a boil.

Blend cornstarch in a minimum of cold water and add to the sauce. Bring back to a boil and simmer gently for a few minutes until thickened. Serve alone if wanting to keep low-carb or serve over rice or rice noodles. Garnish with almonds and green onion.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Chicken Fillets with Horseradish Sauce

Ingredients
4 boneless chicken breasts
salt and pepper
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, quartered
2 sticks celery, thinly sliced
1 1/4 cups chicken stock
1 large carrot, peeled and julienned
2 cups small green beans
1 tablespoon horseradish
2 tablespoons white wine
2 tablespoons sour cream
2 tablespoons heavy cream
2 teaspoons cornstarch

Directions
Lightly season chicken breasts. Heat butter and olive oil in a pan and fry the chicken gently until lightly browned and almost cooked through - about 6 minutes on each side. Remove from the pan and set aside.

Add the onions to the pan and fry gently for about 3 minutes until lightly browned and almost cooked through.

Add the celery, carrots, greenbeans and stock and bring to a boil. Stir horseradish, white wine, sour cream, cream and cornstarch together. Stir horseradish sauce in and replace chicken. Simmer gently for about 10 minutes.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

This was delicious! We served it with prepared white rice. Yum!