Low Sugar vanilla ice cream

 Up to 2 C heavy cream (can sub up to half of it with milk)

1-2 t vanilla

3 T maple syrup or to taste

1. Whip cream until it starts to thicken but not turned into whipped cream. Add other ingredients to taste. Put directly into the freezer, possibly stir or check on it every hour or so. 

Sugar free strawberry ice cream

 2 C strawberries

1 banana and/or up to 4 T monk fruit or other favorite sweetener

2 C half and half

Blend ingredients together in a blender or food processor. Can add it to the ice cream maker or can try just putting it in the freezer, occasionally mixing as it freezes. 

Consulted: 

https://www.craftingafamily.com/ninja-creami-healthy-strawberry-ice-cream/ 

Pasta casserole

•  8 oz spaghetti (or other pasta, gf)
• 1 lb gr beef or turkey
• onion and garlic to taste
• 14 oz spaghetti sauce (add 1-2 t italian seasoning depending on the sauce)
• up to 1/2 t salt depending on how much is in the sauce
• 1/4 t pepper
• 3 oz cream cheese
• 1 c ricotta
• 1/2 c sour cream (original said 1 c which seemed like too much)
• 3 green onions, optional
• 1.5 c italian style cheese

1. Cook the pasta. Meanwhile in a large skillet, cook the meat, onion, and garlic over medium heat until browned, 6-8 min. Drain if too much fat. Stir in spaghetti sauce, salt, and pepper. Simmer for 10-20 minutes or until the rest of the ingredients are ready. 

2. Mix cream cheese, ricotta, and sour cream. Stir in green onions. To a 9x9 pan, layer pasta, then cream cheese mixture, then sauce. Top with shredded cheese. 

3. Bake at 350 degrees for 20-30 minutes, until browned and bubbly. If desired, top with additional onions.  

Peppery Cheese Bread

•  2 1/2 c flour (GF 1-1 worked well)
• 1 T sugar
• 2 t cracked black pepper
• 1 t baking powder
• 3/4 t salt
• 1/2 t baking soda
• 2 eggs
• 8 oz plain low-fat yogurt
• 1/2 c cooking oil
• 1/4 c milk
• 1 T brown mustard
• 1 c shredded cheddar cheese

1. Grease three 2x4 inch loaf pans. 

2. Mix dry ingredients (first six), wet ingredients (next 5), then combine. Add cheese.  

3. Spoon into prepared pans and bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes then room and cool on wire rack. Store leftovers in fridge for up to 3 days or in freezer. 

Baked Cranberry-apple pancake

Makes enough for 2-4 people

• 2 T butter
• 1/4 c cranberries (frozen)
• 1 small apple, cored and chopped
• 1/8 c brown sugar (or coconut sugar also worked)
• 1/4 c orange juice
• 1 t orange zest
• 3/4 c flour (gf works)
• 1 t granulated sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 1 egg
• 1/2 c buttermilk (regular milk is ok)
• 4 t cooking oil

1. Place butter in 9 inch pie plate or 9x9 pan. Preheat in oven. Remove pan when butter is just melted, add cranberries and apples pieces to pan. 

2. Meanwhile cook brown sugar and orange juice in a small pan, boil on medium for 5 minutes. Pour over fruit in pie plate. 

3. Stir together remaining ingredients and pour over fruit mixture in pan. 

4. Bake uncovered at 350 for 15 minutes. Cut in wedges and serve. 

Cherry lime shortbread cookies

 

Ingredients

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 tablespoon grated lime zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped dried cherries

Directions

1. In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries.
2. Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm.
3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Lemon Kale

 

Ingredients

Scale

• 6 cups packed kale, chopped
• 2 tablespoons ghee (or butter was fine)
• 1 tablespoon lemon juice
• 1–2 cloves garlic, finely minced

Instructions

1. Wash and pat try the kale, then tear the leaves off the stem and shred into small, bite-sized pieces
2. Heat ghee/butter in a large saucepan over medium heat and add the kale (stems first for a few minutes, then leaves). 
3. Add the lemon juice and garlic
4. Continue tossing the kale until slightly wilted, roughly 5 minutes
5. Serve immediately or let cool and refrigerate to store