Saturday, August 21, 2010

Raspberry Glazed Chicken

I had some homemade raspberry jam from last year I wanted to use up, so I started looking at various chicken recipes and settled on this one as the yummiest. It is also super easy and can be low carb depending on the type of jam you use.

Raspberry Glazed Chicken


8-12 thighs or other chicken pieces if you prefer
2/3 cup raspberry jam
1/4 cup balsamic vinegar
1/4 cup water
1 teaspoon cinnamon
1 teaspoon dry mustard
1/4 teaspoon clove
1/4 teaspoon allspice
1. Brown chicken pieces in skillet and transfer to baking dish.
2. Mix remaining ingredients and cook over low heat until jam is melted and glaze is hot.
3. Pour over chicken pieces and bake at 350 degrees for 45-50 minutes.

Monday, August 9, 2010

Korean Meatballs

I took these meatballs to a potluck recently, and they were a huge hit, even with the kids!

Korean Meatballs


1/2 cup soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup xylitol or sweetener of your choice
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/8 teaspoon orange extract, optional
4 green onions, chopped

2 pounds ground meat
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
Marinade (see recipe below)
Xanthan gum, optional


1. Mix the marinade ingredients together in a large pot.
2. Mix the meatball ingredients well with your hands. Shape in small-medium balls about 1.5-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425ยบ for about 15 minutes, until the meat is cooked through, but still tender.
3. Rinse in a colander to remove any egg that has leaked out. Add meatballs to the marinade. Cover and simmer 1-2 hours, stirring occasionally.
4. To thicken the sauce, turn off the heat and remove the meatballs with a slotted spoon to a serving bowl. Lightly dust the surface of the sauce with xanthan gum while briskly whisking it in. Continue adding xanthan gum and whisking until sauce is thickened to your liking. Pour the sauce over the meatballs and serve.

Makes about 40 meatballs

Sunday, August 8, 2010

Puppy Chow, Monkey Munch, Muddy Buddies or...

Squishies?!! As if these things don't have enough names lol, my son came up with another one. I told him they are known by several names, and he didn't like any of them, so he decided on his own. I thought these would be a sure bet for a sweet treat I could make at home, but he didn't like them at first. Then after storing them in the fridge, he tried them again the next day and changed his mind! I am thrilled as he doesn't care for peanut butter on its own, so this is one of the first recipes he has liked with that as an ingredient!


9 cups Rice Chex or Corn Chex
1 cup dairy free chocolate chips
1/2 cup smooth peanut butter
1/4 cup butter flavor Earth Balance
1-2 teaspoon vanilla
1 1/2 cups powdered sugar
1. Measure cereal and set aside.
2. In a large bowl, microwave chocolate chips, peanut butter and Earth Balance for 1 minute on high. Stir and then cook for 30 seconds longer or until smooth.
3. Add vanilla, then add the cereal, stirring until well coated.
4. Pour mixture into large Ziploc bag and add powdered sugar. Shake until well coated.
5. Spread on waxed paper to cool and store in Ziploc bags or large sealed bowl, in refrigerator if you think you would like them cold!

Tuesday, August 3, 2010

Yet Another Low Carb Chili

Southwestern Chili Con Carne


2 pounds ground meat
1/2 cup red onion, chopped, 2 3/4 ounces
1 green pepper, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
1 tablespoon cumin
2 cloves garlic, minced
1/4 teaspoon cayenne
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced, about 8 ounces
2 tablespoons fresh cilantro, chopped


1. In a large skillet, brown the ground meat, onion and garlic; drain the grease.

2. Add the peppers and all of the spices. Stir in the tomatoes; bring to a simmer and cook 10 minutes.

3. Stir in the cilantro. Server over chopped lettuce and garnish with shredded CF cheese and sour cream, if desired.