Lemon Icebox Bars

Ingredients

Crust:

• 14 whole-grain graham cracker squares (7 full sheets)
• 2 tablespoons melted unsalted butter
• 1 tablespoon dark brown sugar
• 1/4 teaspoon salt
• Cooking spray

Filling:

• 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1/4 cup pasteurized egg product (such as egg beaters)
• 1 teaspoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• 2 teaspoons powdered gelatin
• 3 tablespoons boiling water

Make Crust:

Directions

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling:

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Per Serving:

Serving size is 1 square

Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg

SOURCE:  Lemon Icebox Bars




NOTES:  Health Benefits of Lemon  (from SOURCE)

• As a natural antiseptic, the juice of the lemon will destroy harmful bacteria found in the cuts and other areas of infection.
• For toothache, apply fresh lemon juice on the painful area.
• For skin problems, the juice of the lemon should be applied directly to the skin and allowed to dry especially for acne and eczema, then remove with water with olive oil added. The juice is also good for the removal of blackheads, freckles and wrinkles.
• Lemon juice when applied to hair after rinsing it , will give shine and volume to your hair.
• Lemon juice helps to prevent and cure osteoarthritis.
• Helps to prevent diabetes.
• Lemon juice helps in preventing the development and progression of atherosclerosis.
• Lemon juice is a great liver tonic.

Lemon

Greek Yogurt

Directions

Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.

SNACK:  Greek Yogurt




NOTES:  Learn More About Yogurt

Low Carb Pizza

Ingredients

Crust:

• 1 1/2 cups soy flour
• 3 eggs
• 3/4 cup heavy cream
• 1/3 cup club soda
• 1 teaspoon salt

Sauce:

• 1 tablespoon olive oil
• 1/8 cup diced red onion
• 1 teaspoon chopped garlic
• 3 large Roma tomatoes, diced
• 8 ounces no sugar added tomato sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Toppings:

• 24 ounces shredded mozzarella cheese
• 8 ounces pepperoni slices
• 1/2 cup crumbled Italian sausage, cooked
• 1/2 cup diced Parma ham
• 1/3 cup julienned red bell peppers
• 1/3 cup julienned green bell peppers
• 1/3 cup julienned red onion
• 2 portobello mushroom caps, sliced
• 2 tablespoons extra-virgin olive oil
• Pinch dried oregano

 

Directions

Preheat oven to 375 degrees F.

Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.

Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices. 

SOURCE:  Low Carb Pizza

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:

• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the Burgers:

• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

 

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

SOURCE:  Tuna Burgers with Carrot-Ginger Sauce