Keto Pancake Granola

I looked at a few Keto granola recipes and came up with this. Hubs says I can make it again!

Pancake Granola

1 c. sliced almonds

1 c. sunflower seeds

1 c. walnuts

1 c. pecans

1 c. unsweetened coconut

1 c. pistachios

2 TB no sugar added peanut butter

3 TB butter, melted

Dash cinnamon

1 tsp vanilla

1/3 c. sugar free pancake syrup

2 TB monk fruit sweetener

Preheat oven to 325⁰. Line rimmed baking sheet with parchment paper. In large bowl, combine almonds, sunflower seeds, walnuts, pecans, unsweetened coconut, and pistachios.  In a small bowl, combine peanut butter, butter, cinnamon, vanilla, syrup, and sweetener; pour over nut mixture. Combine well and spread onto prepared baking sheet.  Bake 15 minutes, or until lightly browned. 

Yield: 6 cups/12 servings. Per ½ cup serving= 398 Calories; 37g Fat (77.6% calories from fat); 11g Protein; 13g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 54mg Sodium

Shrimp & Pesto Quinoa Bowls

This is a great summertime meal!

Shrimp & Pesto Quinoa Bowls

2/3 c. prepared pesto

1 TB balsamic vinegar


½ tsp salt

¼ tsp pepper

1 lb shrimp, peeled and deveined

4 c. arugula and spinach

2 c. cooked quinoa

1 c. halved cherry tomatoes

1 avocado, diced

In a large bowl, whisk pesto, vinegar, oil, salt and pepper. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside. Heat large cast iron skillet; add shrimp and cook until just cooked through with a slight char. Remove to a plate. Add arugula and spinach to the large bowl with pesto mix and toss to coat. Divide arugula mixture between four bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Yield: 4 servings. Per serving= 505 Calories; 25g Fat (44.1% calories from fat); 34g Protein; 38g Carbohydrate; 5g Dietary Fiber; 178mg Cholesterol; 595mg Sodium.

Hungarian Goulash

This is really easy to cook up. Serve with a salad or green beans or some other side for a complete meal.

Hungarian Goulash

1 onion, diced

2 lb beef stew meat

1-2 TB  smoked paprika

1 tsp salt

½ tsp black pepper

1 (10 oz) tomato soup

Dash garlic powder

4 oz onion and chive cream cheese

In large skillet, cook onion and beef. Add paprika, salt and pepper. Cook until meat is done. Then add soup, garlic powder and onion and chive cream cheese. Combine well and heat through. Serve over rice or pasta.

Yield: 6 servings

Taco Spaghetti

Yummy comfort food!

Taco Spaghetti

1/3 c. diced onion

1 lb. 90/10 ground beef

3 TB taco seasoning

2 tsp chicken bouillon

10 oz can diced tomatoes w/ green chilies

8 oz dry whole wheat spaghetti

2 c. water

4 oz Velveeta cheese

½ c. shredded reduced fat cheddar cheese

In large saucepan, cook onion and ground beef until beef is no longer pink. Add seasoning, bouillon, tomatoes, pasta, and water; stir to combine.  When pasta is al dente’, add Velveeta and cheese and combine until melted.

Yield: 5 servings.

Shrimp Scampi Florentine

This was really good! And came in handy when the week’s veggie box contained a lot of spinach.

Shrimp Scampi Florentine

6 oz whole wheat spaghetti

1 TB butter

¼ c. EVOO

3 TB prepared basil pesto

Dash garlic powder

½ c. sliced grape tomatoes

¼ tsp red pepper flakes

¼ tsp black pepper

3 oz veggie cream cheese

1 lb large shrimp, peeled and deveined

2 c. fresh spinach, rinsed and stemmed

Cook spaghetti to al dente’ in boiling water. Combine butter and olive oil in large skillet over medium heat. Stir in pesto, garlic powder and tomatoes and simmer until the tomatoes soften, about 2 minutes. Add cream cheese and stir to combine. Season with red pepper flakes and black pepper. Stir in the shrimp and cook just until they turn pink. Add the spinach and stir until wilted, about 1 minute. Fold in pasta and serve.

Yield: 4 servings.

Breakfast Grilled Cheese Sandwiches

Hubby loved these.

Breakfast Grilled Cheese Sandwiches

8 eggs

¼ tsp salt

¼ tsp pepper

1/8 c. milk

8 slices Colby cheddar

12 strips cooked bacon (or ham)

8 slices low cal wheat bread

Whisk eggs, milk, salt and pepper. Spray medium skillet with cooking spray and add eggs. Make sure eggs cook evenly. When it begins to bubble or set on top, flip to the other side; about 3 minutes on each side. If it breaks, just try to keep the pieces large. Place cooked egg on a plate and wipe out the skillet. Place cheese on each side of bread, then enough egg to cover the bread and 3 strips of bacon (you could also use ham slices). Spray outsides of bread with butter spray and cook in skillet over medium heat.

Yield: 4 sandwiches.

Cranberry Chipotle Chicken Enchiladas

Tasty enchilada version with spicy and sweet.

Cranberry Chipotle Chicken Enchiladas

2 ½ c. diced cooked chicken

15 oz can black beans, rinsed and drained

1 c. shredded, reduced fat Colby-Jack cheese, divided

14 oz can whole berry cranberry sauce, divided

3 oz light cream cheese

1 ½ c. salsa, divided

1 to 2 TB finely chopped chipotle peppers in adobo sauce

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp black pepper

8 low carb tortillas

Preheat oven to 350*. Combine chicken, beans, ¾ cup of cheese, 2/3 cup cranberry sauce, cream cheese, salsa, chipotle peppers, cumin, chili powder, and pepper. Place ¾ c of chicken mixture on the center of each tortilla. Roll up and place in greased 13×9 pan, seam side down. Combine the remaining salsa and cranberry sauce; pour over enchiladas and top with remaining cheese. Bake 25 minutes or until bubbly.

Yield: 8 servings.

No Bake Hazelnut Cookie Dough Cheesecake

I made this for Hubby’s birthday. It was really good! But I’m wondering about using fat free, sugar free instant pudding in place of the cocoa in the cheesecake…

No Bake Hazelnut Cookie Dough Cheesecake

Edible Cookie Dough

1 c. flour

¾ c. packed brown sugar

½ c. butter, softened

1 tsp vanilla

½ tsp salt

2 TB milk, if needed

1/3 c. mini chocolate chips


1 c. heavy cream

1 T B plus ½ c. powdered sugar

16 oz light cream cheese

3 TB cocoa powder (instant pudding?)

13 oz Nutella

In a medium skillet, cook the flour, stirring constantly. This may change the color a little.

In medium bowl, add the brown sugar, butter, vanilla, salt and flour.  If the mixture is dry add the milk. If too moist add a little more flour.  Fold in the chocolate chips and set aside. In a large bowl, beat the heavy cream and tablespoon of powdered sugar, until stiff peaks form. In a medium bowl, combine the remaining cream cheese, powdered sugar, cocoa powder (wondering if pudding mix would work) and Nutella. When well combined, fold in whipped cream.

Lightly spray pie pan with cooking spray or rub with butter. Press a thin layer of the cookie dough in the bottom and up the sides, leaving a cup or more to roll into small balls for the top.  Top the crust with the Nutella mixture and spread evenly over the cake. Top with additional whipped topping (I used the canned kind) and the cookie dough balls.

Spray the pie pan lightly with cooking spray or coat lightly with butter. Place part of the edible cookie dough in the pie plate and up the sides.
Top the crust with the cheesecake filling.
Make little balls of the remaining dough and put on top. I used spray whipped cream to decorate the top as well.

How to Self-Publish Your Cookbook – Step #4

Now that you’ve entered your recipes, pictures, stories or whatever into the book, you’re almost done! As I mentioned before, most platforms let you move the recipes and/or pages around so start looking at the book to see if you like the order. The two platforms I mentioned have a table of contents automatically created as you enter the recipes so take a look at that and make sure 1) all the recipes you wanted to include are listed there, and 2) everything is in the order you prefer.

Next, download the preview/pdf of your book and start carefully reviewing your book. Look for typos and anything that might confuse a reader. Sometimes you have spent so much time with a book that it’s hard for you to spot the typos or errors. Maybe you know someone with great attention to detail and they would be willing to review the book for you? Sometimes, even then, there may be some typos. That’s ok. It makes your book human. 🙂

After you’ve made any last changes or corrections, you’re ready to submit your book! Congratulations!

What questions do you have? Anything I didn’t cover?

How to Self-Publish Your Cookbook – Step #3

Once you’ve located all of your recipes and photographs into sections or categories it is time to prepare the recipes. First, consider what platform you are going to use to publish your book. Do you want to type them up, add the pictures and run to Kinko’s? (Do they still exist??)

For the cookbooks I was selling online, and at craft shows and farmer’s markets I used Morris Press Cookbooks from Nebraska. They create A LOT of church cookbooks, among others. No, I am not getting paid to mention them or anyone else. I’m just telling you what worked for me. I had only one picture in the books and it was at the front of the book. So if you are dreaming of adding a lot of pictures, this may not be the platform for you, unless you want to type it up and send it to them as a pdf they can just print. I did do a book that way. It was a combo book. Appetizers on one side, then you flipped it over and there was a dessert book. What I really liked about Morris Press, among other things, is the covers and dividers you can choose from. I haven’t been to their site in a while, but when I was creating those books I thought they had some really cute options to choose from. Keep in mind that the number of dividers you use, brings the cost of the book up. I learned that after my first book. It’s best to combine what you can and what you can and as it makes sense. So, for instance, instead of having a divider for chicken, a divider for pork, and a divider for beef, you might want to have a section for “meat” and just the one divider. I think the charge was .10 per divider per book. Which adds up if you’re printing a lot of books.

For this last book Hubby and I created, we used You can scope out their charges, but if I remember correctly, you could create a 100 page book with 20-25 pictures and get it printed for $20 per book (depending on the type of cover you chose), plus shipping. I really liked that I could change recipe formats. One recipe might be a standard two column lists of ingredients with directions below and another might be a list of ingredients with numbered instructions. You can also change fonts on every recipe if you like. I don’t recommend that, but you can. What really sold me on them for this book was that it allowed me to enter many more pictures, as well as story pages where I could add devotions. And the cost wasn’t prohibitive even if I only wanted 5 to 6 books. I did not, however, see a way to add dividers, but maybe I missed that somehow. Still, the book made a nice Christmas gift. Again, no, I’m not getting paid by them to recommend them.

So, will you enter the recipes yourself in the online platform, type them in a Word doc and send a pdf to be published or hire someone to type them for you? Yes, I believe both Morris Press and Create My Cookbook will type the recipes for you if you pay them. If you want me to organize them and type them for you, I charge $2 to $3 per page.

For our purposes here, let’s say you are typing them into an online platform. It’s pretty much like using Word. You can bold titles, copy and paste, etc. And when you get the recipes typed in the platform will let you move them around if you decide they aren’t in the order you prefer. Or maybe someone sends you a recipe late and you need to slide it in. Totally doable.

Think about the recipes you see in books and how they are structured. As you start typing list the ingredients in the order of use in the recipe. If you first need to chop half an onion, then the onion and amount go first on your list. You also want to be consistent with how you list the ingredients and measures. For instance, I use TB for tablespoon, but I’ve also seen Tbsp for tablespoon. There’s no law. Use whatever you like, just make sure people will be able to understand what you mean.

After you’ve listed the ingredients in order, make sure the directions are in order and that they tell the reader what to do with each ingredient. Should I preheat the over now? Is the pasta supposed to be cooked before adding it in? Or do I dump it in uncooked? Some people using your book might be beginners at cooking. Be kind to them and make the instructions easy to follow.

Createmycookbook’s platform allowed us to tell a little bit about each recipe. So I was able to tell about some of the family recipes–who’s they were and their claim to fame. My slow cooker sausage dressing recipe once won a prize in Light & Tasty (Taste of Home) magazine! This platform also allowed me to upload family pictures from my computer.

In summary, consider what platform you want to use and carefully type in your recipes and stories, and sprinkle in pictures (if you’re adding them).

Tomorrow, we’ll talk about final steps. You’re almost there!