Buffalo Chicken Deviled Eggs

Buffalo Chicken Deviled Eggs

When this idea came to me I wasn't sure if I was about to embark on some genius new creation or perhaps the oddest combination ever.  The end result was incredibly delicious and just seemed to make perfect sense.  I hope you like them as much as we did.  

INGREDIENTS

6 Large Eggs

6 oz. Cooked Chicken - Chopped

1/4 Small Vidalia Onion

1/4 Cup Blue Cheese Crumbles

1/4 Cup Franks Buffalo Wing Sauce

1/2 Rib Celery

2 Tbs. Blue Cheese Dressing

(2 Tbs. Peace and Love)

DIRECTIONS

Hard boil the eggs.  This is how I make perfect hard boiled egg.  Put the eggs in a large sauce pan with cold, salted water.  Add enough water that the eggs are fully submerged.  Over high heat bring water to a rolling boil.  Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes.  

While your eggs are boiling, chop up the chicken and the celery.

Peel the eggs and slice in half lengthwise.  Scrape the yolks out into a large mixing bowl.  To the bowl add the rest of the ingredients except for the onion.  Use a microplane to grate the onion over the bowl.  The juice from the onion will add a lot of flavor to the mixture.  

Mix all ingredients together.  Put mixture into a ziploc bag.  Squeeze the mixture to one corner of the bag and snip off the corner of the bag.  Use this to pipe the mixture into the eggs.  

***You can garnish with any leftover celery or green onions as I did***

SERVE AND ENJOY!!

Makes 6 servings:

Per Serving:

Calories - 112

Protein - 7.5 g

Carbs - 1.3 net g 

Fat - 8.5 g 

Peace, Love, and Crazy Creations

Asian Lettuce Wraps

Asian Lettuce Wraps

These turned out really great.  I would have liked a little more hoisin sauce in the dish but hoison is relatively high in carbs and I wanted to keep the carb count per serving as low as possible.  When I make these again, I will cook the turkey and set it aside while the vegetables cook in a separate pan.  That way the turkey will retain its moisture

INGREDIENTS

1 lb. Lean Ground Turkey

6 Iceberg Lettuce Leaves

1 Can Water Chestnuts

1 Large Rib Celery

1/2 Medium Sweet Onion

1 Clove Garlic - Minced

3.5 oz.  Baby Portobello Mushrooms

2 Tbs. Soy Sauce

2 Tbs. Hoisin Sauce

1 tsp. Chinese Five Spice

(2 Tbs. Peace and Love)
***Optional Garnish - Green Onion***

DIRECTIONS

Chop up vegetables

In a large non-stick pan over medium-high heat, brown the turkey.

Mix in hoisin, soy sauce and chinese five spice.  Reduce heat to medium and cook 5 minutes.

Add vegetables, reduce heat to low-medium and cook for 15 minutes or until the vegetables are tender.

Divide mixture among the lettuce leaves and pile mixture into the center of the leaves.

SERVE AND ENJOY!!

Makes 6 servings:

Per Serving:

Calories - 148

Protein - 15g

Carbs - 6 net g 

Fat - 6 g 

Peace, Love, and Lettuce Wraps

First ever PEACE, LOVE, AND LOW CARB Cookbook!

First ever PEACE, LOVE, AND LOW CARB Cookbook!: I keep getting asked the question "When are you going to put out your own cookbook?" I have always wanted to take this next step with my passion for recipe creation, food porn photography, and cooking. Self-publishing is not a cheap venture. So... I am asking for your help to get this project off the ground. I have been told that what sets my blog apart from the rest is my step-by-step photographs of the recipes. I want to put out a cookbook that reflects just that.  Most of the cookbooks out there do not contain pictures.  This leaves the novice cook constantly wondering if they are doing it right.  I want to help change that.  While I love putting out free recipes that help people stay on track with their diet, I would really love to make a career out of it also.  This blog started with a girl with a passion for cooking and in less than a year I have gotten nearly 5000 facebook followers.  I feel truly blessed.  Please join me in this exciting new venture and help me make my dreams come true.  Please share this with others!!  THANKS!




 Click here to help!!  First ever solo Peace, Love and Low Carb Cookbook

Peace, Love, and Cookbooks!

Mexican (Spanish) "Rice"

 

 

Spanish (Mexican) "Rice"

I honestly can't believe I didn't think of this idea sooner.  Once I did, it's like a light went on in my head.  The good news was that I had everything in the house to make it.  I keep experimenting with cauliflower recipes.  Cauliflower can simulate so many different foods... pasta, potatoes, rice.  This recipe was the first time that I truly felt like I was eating rice and not riced cauliflower.  Serve it to your non low-carbing friends and see if they can identify it...  Enjoy!

INGREDIENTS

3 Cups Cauliflower - Riced - I use my cheese grater to rice the cauliflower 

2 Cups Chicken Stock

1/2 Can Stewed Tomatoes with Mexican Seasoning (I used S&W stewed tomatoes with mild chili and mexican seasoning)  They are great but any variety will work 

1/2 Cup Onion - Diced

1/4 Cup Olive Oil

2 Tbs. Garlic - Minced

2 Tbs. Cumin

2 tsp. Chili Powder

1 tsp. Garlic Salt

(2 Tbs. Peace and Love)

DIRECTIONS

I cooked this in my non-stick wok but a large saute pan will work just fine. Heat your pan over medium-high heat, add olive oil, onion, and minced garlic.  Saute for 5 minutes.

Add riced cauliflower, cumin, chili powder and garlic salt - Let cook 5-8 minutes - Stir every minute or so.

Add chicken stock and tomatoes.  Use a rubber spatula to break up the tomatoes.  Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced.

SERVE AND ENJOY!!

Makes 6 Servings - 4 net carbs per serving.

Peace, Love, and Rice

Low-Carb Cinnamon Vanilla Pancakes

Low-Carb Cinnamon Vanilla Pancakes

I have been craving pancakes like crazy.  I started to feel like it would just be one of those foods that I had to give up for good. I wasn't sure I could come up with a recipe that would satisfy my craving without feeling like I was sacrificing taste or texture.  I'm glad I was wrong.  These turned out amazing.  My husband said that I could serve them to any non low-carber and that they would not know the difference.  I apologize to those of you that are looking for a gluten-free recipe.  This uses Carbquik - which does contain wheat.  We served these with Joseph's SF Maple Syrup. Hope you enjoy!!

INGREDIENTS

2 Cups Carbquik - You can get it here -Tova Carbquik Bake Mix
3/4 Cup Half and Half
1/3 Cup Water
1 Egg
1 Stick Salted Butter - Melted
3oz. Cream Cheese - Softened
4 Tbs. Sugar-Free Vanilla Syrup.  I use Toranis - You can get it here - Torani Sugar Free Syrup
1 1/2 tsp. Cinnamon
(2 Tbs. Peace and Love)
 ***We served this with Joseph's SF Maple Syrup*** This was the first time we have tried and and we really liked it.  It did not taste SF to me at all.  You can get it here - Joseph's Sugar-free Maple Syrup.  Also you can always use vanilla extract and a little sweetener in place of the SF vanilla syrup.

DIRECTIONS
In a large mixing bowl, combine all ingredients and mix using a hand mixer.  Be careful not to over mix it as it will become too thick.

Heat a lightly oiled or buttered griddle or frying pan over medium heat.  Ladle a scoop of  batter onto the griddle.  Brown on both sides.  SERVE AND ENJOY!

This entire batch is only 22 net grams of carbs

Peace, Love, and Pancakes

Sour Cream Smothered Chicken

 

Sour Cream Smothered Chicken

I am always trying to think of new ways to dress up chicken.  What better way to dress it up than smothering it with all my favorite things??  This makes for great leftovers.  Enjoy!

INGREDIENTS

1 1/2 lb. Boneless Skinless Chicken Breast - 4 breasts total

6 Slices Bacon - Cooked crisp and crumbled

8 oz. Mushrooms - Sliced

6 Green Onions - Chopped

1 Medium Sweet Onion - Thinly sliced

1 Cup Chicken Stock

1 Cup Sour Cream

1/3 Cup Mozzarella Cheese - Shredded 

4 Tbs. Butter - Salted

4 Tbs. Olive Oil

Garlic Salt

Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

Prepare all your veggies.  Thinly slice the onions.  Slice the mushrooms.  Chop the green onions.

Chop up bacon and cook until it is nice and crispy.  Drain excess grease and set aside.

In a large saute pan, combine onions, mushrooms, 2 Tbs. butter, 2 Tbs. olive oil, and garlic salt and pepper - to taste.  Saute over medium heat until the mushrooms and onions are nice and caramelized.  About 25-30 minutes.

Once your onions and mushrooms are caramelized, add the chicken stock, and sour cream.  Allow to come to a boil over medium high, reduce heat to low and allow the sauce to simmer and thicken. About 15-20 minutes. Stir often.  While the sauce is reducing and thickening, taste periodically and add garlic salt and pepper until you have reached your desired level of saltiness.

At the same time, in a large skillet,  pan-sear the chicken breasts in 2 Tbs. butter and 2 Tbs. olive oil over medium heat.  Cook until the chicken is cooked all the way through and is a nice golden brown on both sides.

Once the chicken is cooked all the way through, plate it, top with sauce, cheese, bacon and green onions.

SERVE AND ENJOY!

Makes 4 servings:

Per Serving:

Calories -  459

Protein -  16  g

Carbs -    7.25 net g 

Fat -   32  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Smothered Goodness

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

I can't believe I did not think of this sooner.  I'm not going to lie, as soon as the idea came to me, I felt like a culinary genius. :)  If you can't tell by now, I like finding creative vessels for my dishes.  I have had a lot of fun with avocados with this same concept.  These pepper are great for lunch, dinner or even as an appetizer.  I hope you enjoy them as much as we did!!

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Serve and Enjoy!!

Makes 4 servings -  6 net carbs per serving 

Peace, Love, and Phillys