I just read your latest post and your request for quick, easy recipes. I’m thinking of starting a blog myself to post a lot of my favorite recipes. I’ve always loved quick easy recipes and think that they are essential to maintaining a low carb lifestyle, because we don’t always have the time or energy for a complicated meal, but want to eat well. This is from the Fast and Easy cookbook by Suzanne Somers and it is simple (6 ingredients plus salt and pepper), quick, and delicious.

Chicken in Balsamic Dijon Sauce

2 T butter
4 boneless/skinless chicken breasts (I buy frozen chicken tenders and always have them in my freezer for quick meals)
1/2 c chopped onion
1 c heavy cream
2 tablespoon balsamic vinegar
salt and pepper to taste
1/2 tsp Dijon mustard

Season chicken with salt and pepper and cook in butter until just done. Remove from pan and keep warm. Cook onion in same pan then add cream and balsamic vinegar. Bring to a boil then reduce heat and simmer 4 min. Stir in mustard. Serve sauce over chicken.

This is a recipe that I have made for over 25 years. Don’t be put off by the odd combination of ingredients. It is a really delicious and satisfying lunch with sliced ripe tomatoes, especially during the hot summer weather. It’s easy too, only 7 ingredients.
Tuna Lima Bean Salad
Ingredients:
1 10 ounce package frozen lima beans, cooked and well drained
2 6 /12 ounce cans of water packed tuna, well drained
1 cup chopped celery
1 cup sliced green onions
1/2 cup sliced black olives
1 cup low carb Italian salad dressing
3 cloves garlic, minced or pressed (or just use garlic powder to taste)
Directions:
1. Combine cooked beans, tuna, celery onions and olives.
2. Mix Italian dressing with garlic and stir into tuna mixture.
3. Cover and chill for for at least 3 hours but it’s best if you chill overnight.
Hope you try these. If you like do, let me know and I can send
more.

Deb

http://en.wikipedia.org/wiki/Erythritol

You seem to be peddling on behalf of the company.

I’ve been using Truvia for a while now, I still have some questions as to where the crop comes from(Hopefully not China) and how the Erythritol is gathered, which is usually through yeast.

So far it passed the fruit test, the drink test, the cereal test, none of which Splenda or SweetLeaf passed, leaving a nasty aftertaste when melding with the other flavors, Truvia has a kind of light and airy aftertaste that’s slightly sweet, which I imagine is the vanilla, I’m hoping it passes the final ice cream/Popsicle test.

2 cups half and half (10.5 % milkfat)
1 – 3.5 oz bar of Lindt Excellence 85% Cocoa chocolate bar
3 packets of Truvia (3.5g each packet)

I keep the chocolate bars in the refrigerator so if I smack one on the counter a few times it breaks up into small pieces which I put in a mixing bowl along with the Truvia. I heat the milk up to almost scalding temperature and whisk the hot milk into the mixing bowl. I return the hot chocolate to the pan and reheat to serving temperature.

This is also delicious mixed 1/3 hot chocolate, 2/3 black coffee.

Per 8 oz cup of hot chocolate – 50 grams of fat, 12 grams of protein, 16 grams net carbs.

I’m going to try ice cream with Truvia next. I’ll use higher milkfat cream/milk combo and that will reduce the carbs somewhat.

Philip Thackray

Cynthia, I don’t use a lot of Truvia – mostly for my strawberries that I get every-so-often – but I do like it. There is a slight “after taste” but I’m so sensitive to everything that I might notice something that another wouldn’t notice.

I’m going to try one of the liquid Stevias and there’s also another powdered version of Stevia that’s coming out – like Truvia that’s from Pepsi. I’m looking forward to seeing a new “diet” cola by Pepsi and Coke. Coke is one of my “most missed” items.