All posts by Anna

Quick Enchilada Casserole







Enchilada Casserole

5 cups cooked, shredded chicken

1 can green chile enchilada sauce, 10 ounce

8 ounces cream cheese

8 ounces pepper jack cheese, shredded

1/2 cup black beans, drained and rinsed

1/4 cup cheddar cheese, shredded

Heat oven to 350 and prepare a 2.25 quart casserole dish. Put chicken in a large mixing bowl, season with salt and pepper if necessary. In a small skillet, heat enchilada sauce and cream cheese. Stir until smooth. Pour over chicken and combine. Then add pepper jack cheese and mix well. Pour into casserole dish. Top with black beans and cheddar cheese. Bake for 25-30 minutes.

Nutritional information at the bottom is based on 6 servings. Calculated on Spark Recipes.


Hershey Pie


I couldn’t decide what to name this dessert. I decided on Hershey pie because that’s what my daughter said it tasted like. It imageis also reminiscent of chocolate lasagna or Oreo pie. I used store bought chocolate pudding for the sake of time, but if you’d rather use something homemade, I’d suggest the chocolate pudding recipe from one of my favorite sites, All Day I Dream About Food.


1 cup almond flour

1/2 cup cocoa

3/4 cup granular erythritol

4 tablespoons melted butter


1 package of sugar free chocolate pudding

1 cup heavy cream

8 ounces cream cheese, softened

1 cup powdered erythritol

Mix all ingredients for the crust; reserve approximately 1/3 cup.  Press remaining crust into the bottom of a 9x 13 pan. Cover crust with a layer of chocolate pudding. I used one box that contained 4 individual cups of pudding. In a separate bowl, beat cream cheese and sweetener until smooth and fluffy. Set aside. Whip the cream in another bowl, and then fold it into the cream cheese mixture. Spread this on top of the chocolate pudding. Top with reserved crust mixture.  Add other toppings such as chopped pecans or sugar-free chocolate chips if desired. Serve well chilled.

Nutritional Info Calculated on Sparkpeople

Nutrition Facts
User Entered Recipe

24 Servings
Amount Per Serving

Calories 108.8

Total Fat 10.1 g

Saturated Fat 5.0 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.1 g

Cholesterol 24.2 mg

Sodium 60.4 mg

Potassium 42.1 mg

Total Carbohydrate 4.8 g

Dietary Fiber 1.3 g

Sugars 0.4 g


No Bake Lemon Blueberry Bars



First of all, I want to credit the recipe that inspired me to make these. You can find the recipe for Strawberry Crumble Bars here.  They are great. I just changed the recipe to suit my tastes and the ingredients I happened to have on hand. Either recipe is  awesome; these bars are cool, rich, and creamy without being overly sweet.


2 cups almond flour

2tbsp granular erythritol

1/4 tsp stevia

4tbsp melted butter

1/2 cup chopped pecans


2cups heavy cream

1tsp liquid stevia

1cup powdered erythritol

8 ounces softened cream cheese

Juice of one lemon

11 ounces fresh blueberries sprinkled with 2 tbsp granular erythritol

Prepare an 11 x 13 inch pan with non-stick cooking spray and line the bottom of the pan with parchment paper. Mix the ingredients for the crust in a medium bowl. Press just over half of the mixture in the bottom of the pan, and save the rest.

Whip the heavy cream until stiff peaks form, and add sweeteners, lemon juice, and creamed cheese and mix well. Fold in blueberries. Spread filling in the pan, and top with remaining crust. Cover and freeze for about 3 hours, or until firm.

Store them in the freezer, but allow them to thaw about 45 minutes to 1 hour before serving.

Serves 18

Nutrition Facts

Calories 239.4

Total Fat 22.6 g

Total Carbohydrate 7.8 g

Dietary Fiber 2.6 g

net carbs 5.2

Sugars 3.5 g

Protein 4.6 g



Cheddar Biscuits

Low Carb Cheddar Biscuits
These are a new and improved version of my biscuits.  They make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well. They also have lots of fat, so they keep you full for hours.



3 cups almond flour

1 tsp salt

1 tbs baking powder

8 ounces cream cheese, softened

1 stick of butter, melted

2 eggs, beaten

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray pan with non-stick spray.

Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit

Portion biscuits with an ice cream scoop. Bake for 23-25 minutes.


serves 12:

344 calories: 32 g fat: 7.3 g carbs: 3 g fiber: 4 NET carbs each

Cheesy Chicken and Spinach Casserole

Cheesy Chicken and Spinach Casserole


4 large chicken breasts, cooked and shredded

8 ounces softened cream cheese

3/4 cup mayonnaise

3/4 cup sour cream

8 ounces shredded pepper jack cheese

9 ounces chopped spinach, cooked and drained

1 package Knorr vegetable recipe mix

1/2 cup colby jack cheese

Preheat oven to 350 degrees. Mix all ingredients except the colby jack in a large mixing bowl. Place the mixture in a 9 X 13 pan sprayed with non-stick cooking oil. Top with colby jack cheese. Bake for 30 minutes.

Serves 12: 5 Net carbs per serving




Cauliflower Salad

DSCF9513This was a very simple low carb side dish that was a big hit with my family. This makes a great replacement for potato salad. It’s also extremely easy to make. It won’t win the award for most photogenic, but it really is delicious.


Cauliflower Salad

1 head of cauliflower cut into florets

4-6 green onions, white and light green parts sliced

6 pieces of crisp bacon, crumbled

1 cup cheddar cheese


1 cup mayo

1 cup sour cream

1/3 cup powdered erythritol

8 drops EZ Sweetz (equivalent to 1/3 cup Splenda)

3/4 teaspoon salt

pepper to taste

Put all salad ingredients in a large bowl. Combine dressing in a separate bowl and add to salad. Mix to thoroughly coat all of the cauliflower. Cover and chill for 1-2 hours.

Serves 8: NET carbs 4.5 per serving


Meatball Reuben Casserole










This is an inexpensive casserole that my family really loved. It’s also very easy and fast to make. It’s actually a recipe from Rachael Ray that I changed to make low carb. If you like reubens, you should definitely try this.


Her recipe can be found here. (She also has a video posted.)


These are the 3 changes I made to her recipe:

1. Replace the breadcrumbs with 1 tablespoon coconut flour.

2. Omit the barley.

3. Use sugar-free ketchup and sugar-free pickle relish to make the dressing.

Not only is this easy and delicious, but I’ve been reading lots of things about the benefits of eating fermented vegetables. Read this article if you are wondering why fermented vegetables are beneficial in your diet.


Low Carb Biscuits

DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.


Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

1 tablespoon baking powder

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit


Chocolate Peanut Butter Bars










Low Carb Chocolate Peanut Butter Bars

Peanut butter layer:

1 cup no sugar added peanut butter

1 cup powdered erythritol

12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)

1 tablespoon coconut flour

2 tablespoons softened butter


2/3 cup sugar-free chocolate chips

2 tablespoons butter

2 tablespoons heavy cream

Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly. DSCF9182

Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.

Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.

Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.

Serves 16: 3.5 NET carbs each