Mandarin orange jello

When I make this recipe I use sugar free jello and sugar free fruit to keep it as low sugar as I can. It is very good and always a big hit.

Mandarin orange jello

YIELD: 8 cups

1 1/2 cups hot water

1 6 oz package of orange jello

1 12 oz Cool Whip

1 20 oz. can crushed pineapple, drained

2 10 oz. cans of mandarin oranges, drained

coconut, chopped walnuts, or mini marshmallows, optional (I never use)

Add 1 1/2 cups of hot water to jello in a large bowl. Mix well until all disolved. Let this cool on top of your counter until it is cool enough to put in the refrigerator. Cool in the refrigerator approximately

15 to 20 minutes. You don't want the jello to set up. You want the jello to be cool and when you stick

your finger in it comes out with an orange coating. The jello is still in liquid form. Next, add the cool

whip and stir well until all the jello is mixed in. Add the pineapple and mix well. Add the mandarin

oranges last and fold in gently so as to not break up the oranges. Chill for a half an hour or over night is best.

Parmesan Baked Chicken

Finding recipe with low to no carbs is difficult and then add no frying too. Now that's a challenge. After purchasing an air fryer oven, we can have the best of both worlds and not hurt our diet plan. There is a lot of flavor in this recipe. Chicken strips also work great for this recipe.

Baked Parmesan Chicken

4 pieces of chicken

1/4 cup all-purpose flour

2 teaspoons garlic powder

1 teaspoon dried Italian seasoning

1/4 teaspoon black pepper

1 teaspoon kosher salt

2 eggs + 2 tablespoons milk

1 cup Panko breadcrumbs

3/4 cup grated Parmesan cheese

 Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.

In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.

In another shallow dish, whisk together eggs and milk.

In a third shallow dish, combine Panko breadcrumbs and Parmesan cheese.

Pat chicken dry with a paper towel.

Set up assembly line to coat chicken in this order: flour, eggs, Panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the Panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.

Spray tops of chicken with nonstick cooking spray.

Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.

Cheesy Cauliflower breadsticks

4 cups cauliflower riced, about 1 large head of cauliflower

4 eggs

2 cups mozzarella cheese I used a Tex Mex blend

3 tsp oregano

4 cloves garlic minced

salt and pepper to taste

1 cup mozzarella cheese or more, for topping

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.

Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there's no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.

Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.

Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

Slice and serve

Easy Stir Fry

• 2 tablespoons vegetable oil
• 1 pound beef sirloin, cut into 2-inch strips or small chunks of chicken
• 1 1/2 cups fresh broccoli florets
• 1 red bell pepper, cut into matchsticks
• 1 1/2 cup julienned/matchstick cut carrots

• 1 green onion, chopped
• 1 teaspoon minced garlic

1 cup chicken or beef broth

2 Tbls. Corn Starch

• 2 tablespoons soy sauce
• 
  

1. Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef or chicken until browned, 3 to 4 minutes. Move meat to the side of the wok or to a plate and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok or fry pan. Cook and stir vegetables for 2 minutes.
2. 
   
3. Mix chicken broth, cornstarch and soy sauce and set aside.
4. 
   
5. Stir beef into vegetables, pour chicken broth mixture toss. Continue to cook and stir until vegetables are tender, about 2 more minutes.

      Serve over rice or chow mein noodles. All by itself is good too.

Strawberry smoothies

What a great, low carb, low sugar treat on a hot Arizona day. A favorite of ours.

1 cup frozen fresh strawberries
4 ice cubes
1/2 cup low fat milk
1 T sweetener
1 6 oz container of strawberry yogurt

Put all in blender until smooth and no more ice chunks
Pour into two glasses and enjoy.

Use different fruits and yogurt for different flavors to enjoy.

Best Frog Eye Salad ever

I got this recipe from my mom, and I've made it many time, so I know it's a good one. The recipe makes a huge amount making it great for family gatherings or if you have a large family at home. I've had other recipes and they do not compare in taste and flavor to this one. You won't be disappointed. 

Frog Eye Salad

1 1/3 cup Acini De Pepe (uncooked)

1 can (15 oz) chunk pineapple or tidbits (drained) reserve 1/4 cup of juice

1 3/4 cup milk

1/4 cup sugar

1 pkg small vanilla instant pudding

2 cups whipped topping 

3 cups mini marshmallows (the colored look so pretty)

1 can crushed pineapple, drained

2 cans mandarin oranges, drained

1/2 cup coconut

1/2 cup maraschino cherries, halved

Cook pasta 11 minutes, rinse with cold water, drain well. In LARGE bowl beat reserved pineapple juice, milk, sugar and pudding for 2 minutes. Gently stir in pasta and remaining ingredients: cover, refrigerate at least 5 hours.

I put my cans of fruit in the fridge so they are cold when I make this salad. It seems to turn out better.

If you don’t want to waste the rest of the juice, drink it.

No bake peanut butter cookies

To us these cookies are more like a candy than a cookie. But really good.

Diabetic Peanut butter cookies

3/4 cup natural peanut butter

1/4 cup butter

1/4 c brown sugar substitude

1/4 cup low-fat milk

1 3/4 cups rolled oats

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

Heat peanut butter, brown sugar, butter and milk in a medium saucepan over medium heat, stirring, until the butter and sugar have melted. Stir in oats and vanilla. If using chocolate chips, let the mixture cool to room temperature before stirring them in. Drop the dough by the tablespoon onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 30 minutes. Keep refrigerated.

To make ahead: Refrigerate for up to 5 days.

Serving size is one cookie.