COTTAGE CHEESE BREAD

Ingredients: 

• 1½ cups almond flour

• ½ cup cottage cheese

• 4 eggs

• ¼ cup coconut oil, melted

• 1 tsp. baking powder

• ½ tsp. salt

Directions:

• Active: 10 min.

• Total time: 1 hr, 45 min.

• Yield: 1 loaf (at least 12 slices)

1. Heat oven to 350°F. Grease 9"x5" loaf pan with cooking spray.

2. In bowl, mix almond flour, baking powder and salt.

3. In another bowl, beat eggs, then add cottage cheese and melted coconut oil. Mix until smooth.

4. Incorporate dry mixture into wet ingredients and mix well until the batter is smooth.

5. Pour batter into loaf pan and smooth top.

6. Bake until the bread is golden and toothpick inserted into center comes out clean, about 40 min.

7. Once baked, remove bread from oven and let cool in pan for 3 min., then transfer to wire rack and let cool completely, about 1 hr.

KETO BRIOCHE

Keto Brioche Bread Loaf is a white, fluffy, soft, and High Protein Bread Loaf you all have been waiting for. Fully Low Carb, Gluten-Free, and Diabetic Friendly, this Keto Bread would be your go-to Loaf for breakfast as well as making the best proper Keto French Toast.

Ingredients

* 4 Eggs

* 345 grams (1,5 Cup) Cream Cheese

* 45 grams (4 Tablespoons) Sweetener

* 60 grams (1/4 Cup) Butter

* 60 grams (1/4 Cup) Heavy Cream

* 50 grams (1/4 Cup) Oil

* 2 Cup ( 200 grams) Unflavored Protein

* 1/2 teaspoon salt

* 1/3 teaspoon (3 grams) Baking Soda

* 2 1/2 teaspoons (12 grams) Baking Powder

* 1 tsp (4 grams) Xanthan Gum

Instructions

1. Prepare all of your ingredients and preheat the oven to 320F or 160C

2. Start with whisking the sweetener together with eggs. Whisk until you get a perfect fluffy but still liquid consistency.

3. Once the eggs are whisked together with a sweetener, start adding all of the wet ingredients: cream cheese, butter, heavy cream, and oil.

4. Whisk all of them together until you get a smooth consistency.

5. Once that is done, add all dry ingredients: protein powder, baking soda, baking powder, and xanthan gum.

6. Once again, whisk the whole mixture together. Make sure everything is smooth, and you do not have any dry pieces left inside. Gently pour the brioche dough into your loaf pan.

7. Place your loaf into the oven and bake at the same temperature, 320 Fahrenheit or 160 Celsius, for approximately 40 minutes.

STRAWBERRY JAM

Ingredients

5 cups of slightly crushed strawberries (about 5 pounds)

6 cups sugar

1/2 cup lemon juice

Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin

Instructions

1. Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
2. Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
3. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
4. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid.
5. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
6. After 24 hours, remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

LEMON ANGEL CAKE BARS

TOTAL TIME: Prep: 15 min. Bake: 20 min. + chillingYIELD: 4 dozen.

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 can (15-3/4 ounces) lemon pie filling
• 1 cup unsweetened finely shredded coconut
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners' sugar
• 3 teaspoons grated lemon zest

Directions

• 1. Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
• 2. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• 3. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles

MAC N CHEESE

• 3-1/2 cups uncooked pasta
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2-1/2 cups milk
• 1/4 teaspoon pepper
• 2 cups shredded white cheddar cheese
• 4 slices white American cheese, chopped
• 1/4 cup grated Parmesan cheese

Cook the pasta according to the package directions.

When the noodles are al dente, drain and set them aside. Don’t worry about rinsing the noodles—leaving the starchy residue will help the creamy cheese sauce adhere to them later.

In a large saucepan, melt the butter over low heat. Cut it into cubes beforehand to help it melt evenly.

Make a roux with the flour and butter. When combined, add in the milk and pepper. Bring it to a boil, and then cook and stir it continuously for 2 minutes or until it’s thickened.

Next, add the shredded white cheddar, white American cheese and the Parmesan to the saucepan. Stir until the cheese is fully melted and has melded with the cream sauce.

Finally, stir the cooked pasta into the cheese sauce. Make sure that all of the noodles are coated.

Serve! 

Lemon Herb Roasted Chicken

• 1 (3½- to 4-pound) chicken
• 4 lemons, cut in half
• 1 sprig each rosemary, thyme, oregano and parsley
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 6 tablespoons olive oil, divided
• ½ cup chopped mixed herbs
• 8 shallots, peeled
• 16 baby parsnips, peeled

Preheat oven to 450°F. 

Rinse the chicken well and pat dry. 

Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper. 

Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper. 

Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves. 

Roast in the oven at 450°F for 15 minutes. Lower heat to 350°F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons. 

Tequila Lime Chicken Skewers

• ¼ cup extra-virgin olive oil
• ½ cup tequila
• 2 fresh limes, juiced and zested 
• 1 jalapeño chile, finely chopped
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 6 ounces skinless chicken breast, cubed



• 1/8 teaspoon kosher salt
• 2 cups cilantro leaves
• 2 cups ice water
• ¼ cup tequila
• 1 teaspoon garlic, minced
• ½ cup canola oil, plus 2 tablespoons for grilling
• Freshly ground black pepper

If using bamboo skewers, soak in water for at least 1 hour before using. 

Marinade: In a large mixing bowl, combine the olive oil, tequila, lime juice and zest, chile, paprika, salt and chicken. Thoroughly mix the chicken in the marinade, cover and marinate in the refrigerator for 30 minutes. 

Sauce: While the chicken is marinating, prepare the cilantro sauce. Place a saucepan filled with water on the stove to boil. When the water is just starting to rapidly boil, add the salt and blanch the cilantro leaves for 10 seconds and set the color. Immediately remove from the hot water and plunge in the ice water to stop the cooking process. Drain leaves and pat dry. Place the blanched cilantro in a blender with the tequila and garlic. Pulse to combine and, with the motor still running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper. 

Thread the marinated chicken onto the skewers. When threading the chicken, keep a little space between each piece; this will allow for quicker, more even cooking.  

Heat a large grill pan over medium heat and brush the pan with a thin coating of canola oil using a silicone pastry brush. Place skewers on grill and cook, turning frequently, until chicken is cooked through, about 7 to 9 minutes.