Here’s a keto-friendly version of your Pizza Burger Pie, with adjustments to fit a low-carb diet. I’ve included estimated nutritional information for each slice.

Keto Pizza Burger Pie

Ingredients:

• 1 pound ground beef
• 1/2 cup sugar-free pizza sauce (check for low-carb options)
• 1 keto pie crust (store-bought or homemade with almond flour or coconut flour)
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni (choose a low-carb brand if available)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Beef: In a skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
3. Season Beef: Stir in the sugar-free pizza sauce, Italian seasoning, salt, and pepper into the cooked beef. Set aside.
4. Prepare Crust: Roll out the keto pie crust and place it in a pie dish. Trim and crimp the edges. If using a homemade crust, follow specific instructions for baking.
5. Layer Ingredients:

• First Layer: Sprinkle half of the shredded mozzarella cheese on the bottom of the crust.
• Second Layer: Spread the beef mixture evenly over the cheese layer.
• Third Layer: Add the chopped onion and bell pepper over the beef.
• Top Layer: Arrange the pepperoni slices on top and cover with the remaining mozzarella cheese.

1. Bake: Bake for 25-30 minutes, or until the crust is golden and the cheese is bubbly.
2. Cool: Let the pie cool for 5 minutes before slicing.

Estimated Nutritional Information (per slice, assuming 8 slices):

• Calories: 290 kcal
• Total Carbohydrates: 5g
• Net Carbs: 3g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 650mg

Notes:

• Pie Crust: For a keto crust, you can use almond flour or coconut flour-based recipes. Commercial keto pie crusts are also available if you prefer convenience.
• Pizza Sauce: Ensure that the pizza sauce you use is labeled as sugar-free and low in carbs. You can also make a homemade version with low-carb ingredients.
• Pepperoni: Check the label for carb content as some brands may have added sugars.

This version of Pizza Burger Pie is designed to be low in carbs and suitable for a keto diet while still providing the comforting flavors of the original dish. Enjoy your keto-friendly comfort food!

Certainly! Here’s a revised version of the Crispy Zucchini recipe with Weight Watchers SmartPoints and nutrition information:

Crispy Zucchini Recipe – Weight Watchers SmartPoints Included

Ingredients:

• 2 zucchini
• Salt to taste
• Black pepper to taste
• 100 grams Parmesan cheese, grated
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• 3 eggs, beaten
• 100 grams breadcrumbs
• 50 grams all-purpose flour
• Olive oil spray (for spraying, not frying)

Directions:

Prepare the Zucchini:

1. Slice the zucchini into thin rounds.
2. Sprinkle with salt and let sit for a few minutes to release excess moisture.
3. Pat the zucchini slices dry with a clean kitchen towel or paper towels.

Prepare the Coating:

1. In one bowl, mix together the breadcrumbs and flour.
2. In another bowl, beat the eggs and mix in the grated Parmesan cheese, dried marjoram, and paprika.

Coat the Zucchini:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with olive oil spray.
2. Roll each zucchini slice in the breadcrumb mixture, pressing gently to adhere.
3. Dip each slice into the egg mixture, ensuring they are well-coated.
4. Place the coated zucchini slices on the prepared baking sheet.

Bake the Zucchini:

1. Lightly spray the tops of the zucchini slices with olive oil spray.
2. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Serve:

1. Remove the zucchini from the oven and serve hot.

Nutrition Information (per serving, assuming 4 servings):

• Calories: 230 kcal
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 140mg
• Sodium: 450mg
• Total Carbohydrates: 23g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 12g

Weight Watchers SmartPoints per serving: 6 SmartPoints

This revised recipe reduces the use of oil by baking instead of frying, making it lighter and more suitable for a Weight Watchers plan. Enjoy your crispy zucchini guilt-free!

These keto pancakes are thick, fluffy, and need just 5 ingredients! No sugar and no grains, they are quick and easy to make!

Course: BreakfastCuisine: American Prep Time: 2 minutesCook Time: 7 minutesTotal Time: 9 minutes Servings: 4 servings Calories: 192kcal
Ingredients
2 large eggs room temperature
1 teaspoon coconut oil melted
1/4 cup milk of choice I used unsweetened coconut milk
1 cup almond flour
1/2 teaspoon baking powder
1 teaspoon granulated sweetener of choice optional

Instructions
In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined. In a separate bowl, mix the almond flour and baking powder.
Gently fold through the dry ingredients into the wet ingredients until combined.
Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid and carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
Serve the pancakes immediately.
Notes
Makes 4 large or 8 medium sized pancakes.
TO STORE: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.
TO FREEZE: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months.
REHEATING: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Sodium: 109mg | Potassium: 35mg | Fiber: 3g | Vitamin A: 135IU | Calcium: 121mg | Iron: 2mg | NET CARBS: 3g

Keto Shortbread Cookies

These keto shortbread  cookies is a delicious low carb take on classic shortbread! Crumbly and  buttery cookies made with just 5 ingredients- No grains or  sugar needed.

SERVINGS:

PREP:5minutes mins

COOK:15minutes mins

TOTAL:20minutes mins

Ingredients  

• ▢3/4 cup granulated sweetener of choice erythritol or monk fruit sweetener
• ▢1/4 cup  butter softened and salted
• ▢2 large eggs room temperature
• ▢1 teaspoon vanilla extract
• ▢2 cups almond flour blanched almond flour

Instructions 

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, add your softened butter and granulated sweetener. Using a hand mixer, beat together until creamy. Add the vanilla extract and eggs, one at a time, until combined and smooth. Gently fold in the almond flour, until combined.
• Using a large spoon or  cookie scoop, form 12-15 balls of  dough and place on the lined pan. Press down on each ball into a cookie shape, followed by crossing on either side with a fork.
• Bake the  cookies for 17-20 minutes, or until beginning to go golden around the edges. Remove from the oven and allow cookies to cool completely.

Notes

Recipe slightly adapted from here.

TO STORE: Shortbread cookies can be stored at room temperature, in a sealed container, for up to 4 weeks. 

TO FREEZE: Place shortbread in a ziplock bag and store in the freezer for up to 6 months. 

Nutrition

Serving: 1CookieCalories: 152kcalCarbohydrates: 4gProtein: 5gFat: 14gSodium: 46mgPotassium: 12mgFiber: 2gVitamin A: 163IUCalcium: 45mgIron: 1mgNET CARBS: 2g

Here’s a vegan adaptation of your Shortbread Cookies recipe, along with the updated nutritional information.

Vegan Shortbread Cookies

Ingredients:

• 3/4 cup granulated sweetener (e.g., erythritol or monk fruit sweetener)
• 1/4 cup vegan butter or coconut oil (softened)
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs to replace 2 large eggs)
• 1 teaspoon vanilla extract
• 2 cups blanched almond flour

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. Mix Ingredients: In a large mixing bowl, add the softened vegan butter or coconut oil and granulated sweetener. Using a hand mixer, beat until creamy.
3. Add Wet Ingredients: Add the vanilla extract and the flax egg mixture (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) to the butter and sweetener, beating until well combined.
4. Incorporate Almond Flour: Gently fold in the almond flour until the mixture is combined and forms a dough.
5. Shape Cookies: Using a large spoon or cookie scoop, form 12-15 balls of dough and place them on the lined baking sheet. Flatten each ball into a cookie shape and press down with a fork to create a crosshatch pattern.
6. Bake: Bake for 17-20 minutes, or until the edges are beginning to turn golden. Remove from the oven and allow to cool completely on a wire rack.

Notes:

• Storage: Store cookies at room temperature in a sealed container for up to 4 weeks.
• Freezing: Freeze cookies in a ziplock bag for up to 6 months.

Nutritional Information (per cookie, assuming 15 cookies total):

• Calories: 137 kcal
• Carbohydrates: 4g
• Protein: 4g
• Fat: 12g
• Sodium: 46mg
• Potassium: 12mg
• Fiber: 2g
• Net Carbs: 2g

These values are estimates and can vary based on specific brands and ingredients used. For the most accurate nutritional information, you may want to use a nutrition calculator with your exact products. Enjoy your vegan shortbread cookies!

KETO CHOCOLATE STICKS
Ingredients:
1 egg
3.5 oz of erythritol or other keto-friendly sweetener
8.5 oz of almond flour
1.4 tsp baking powder
3.2 oz butter
14 oz of sugar-free dark chocolate

Preparation:
In a bowl add the egg, erythritol and mix until the erythritol dissolves. Sift the almond flour and baking powder, add the butter and knead until you get a smooth, homogeneous and compact dough.
Wrap the dough in cling film and place it in the refrigerator for about 40 minutes to harden.
After the time has elapsed, cut a short piece of dough and make it into a long thick loaf just under a little finger. Cut the bread into sticks about 3-4 inches long.
Place the sticks inside a parchment lined baking sheet and bake in the oven at 356°F for approximately 12 minutes.
Melt the chocolate and with the help of tongs, completely dip the cookies, one at a time, into the chocolate.
Place the togo on parchment paper and allow to cool completely before serving.
Nutrition facts per stick (assuming 24 sticks per batch):
Total carbs: 5.6 g
Net carbs: 3.3 g
Fiber: 2.3 g
Protein: 4.6 g
Fat: 15.9 g
Calories: 191 kcal

Keto Taco Casserole Recipe:
Ingredients
1 lb (450 g) ground beef
1/4 cup (60 ml) homemade taco seasoning
1/4 cup (60 ml) water
2 cups (300 g) shredded zucchini
1 cup (240 ml) sugar-free salsa
2 cups (225 g) shredded cheddar cheese
Sour cream, avocado, cilantro for serving (optional)
Directions:

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until browned and cooked through. Drain the excess fat if needed.
Add the taco seasoning and water to the skillet and simmer until slightly thickened, about 10 minutes.
Spread the shredded zucchini evenly over the bottom of the prepared baking dish.

Spoon the beef mixture over the zucchini layer and spread it gently.
Pour the salsa over the beef layer and spread it evenly.
Sprinkle the cheese over the salsa layer.
Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before cutting into servings.
Enjoy with sour cream, avocado, cilantro, or any toppings of your choice.
Nutrition Facts (per serving, makes 8 servings):

Calories: 287
Fat: 19 g
Carbohydrates: 6 g
Fiber: 2 g
Net Carbs: 4 g
Protein: 23 g

I hope you like this recipe!

Vegan Butternut Squash Pasta Recipe

Introduction

This Vegan Butternut Squash Pasta is a creamy, flavorful, and nutritious dish that’s perfect for a comforting meal. The roasted butternut squash creates a luscious sauce that pairs beautifully with your favorite pasta. This dish is not only delicious but also packed with vitamins and minerals, making it a wholesome choice for lunch or dinner.

Ingredients

Base Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup canned coconut milk
• 1 tablespoon nutritional yeast
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 pound pasta (fettuccine, spaghetti, or your choice)
• Fresh parsley, chopped (for garnish)
• Vegan parmesan cheese (optional, for garnish)

Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized.

Step 2: Prepare the Pasta

While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.

Step 3: Sauté the Aromatics

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4: Blend the Sauce

Transfer the roasted butternut squash to a high-speed blender. Add the sautéed onions and garlic, vegetable broth, coconut milk, nutritional yeast, ground nutmeg, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.

Step 5: Combine the Pasta and Sauce

Pour the butternut squash sauce back into the skillet and heat over medium-low heat. Add the cooked pasta and toss to coat the pasta evenly with the sauce. Cook for 2-3 minutes until the pasta is heated through.

Step 6: Serve

Divide the pasta into serving bowls. Garnish with freshly chopped parsley and vegan parmesan cheese, if desired. Serve immediately and enjoy!

Tips for the Perfect Vegan Butternut Squash Pasta

Tip 1: Roasting Squash

Ensure the butternut squash is evenly roasted by spreading it in a single layer on the baking sheet. This helps achieve caramelization and enhances the flavor of the sauce.

Tip 2: Blending

Blend the sauce until completely smooth for a creamy consistency. If using a regular blender, you may need to blend in batches.

Tip 3: Adjusting Consistency

If the sauce is too thick, gradually add more vegetable broth or coconut milk until you reach the desired consistency. The sauce should be creamy but not too runny.

Tip 4: Pasta Choice

Feel free to use any type of pasta you prefer. Gluten-free pasta can also be used for a gluten-free version of this dish.

Tip 5: Additional Flavor

For extra flavor, add a teaspoon of smoked paprika or a dash of cayenne pepper to the sauce for a bit of heat.

Nutritional Information (Per Serving)

• Calories: Approximately 400 kcal
• Protein: 10 grams
• Fat: 12 grams
• Carbohydrates: 65 grams
• Fiber: 8 grams
• Sugar: 6 grams
• Sodium: 300 mg

Conclusion

This Vegan Butternut Squash Pasta is a delightful and nutritious meal that’s sure to please everyone at the table. With its creamy texture and rich flavor, it’s a comforting dish perfect for any occasion. Enjoy making this easy and delicious pasta, and feel free to experiment with different toppings and seasonings to make it your own.

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Certainly! Here’s a vegan adaptation of your homemade Krispy Kremes recipe, along with estimated nutritional information.

Vegan Homemade Krispy Kremes

Ingredients:

For the Dough:

• 3 tbsp plant-based milk (e.g., almond, soy, or oat milk)
• 3 tbsp boiling water
• 1 tsp dry active yeast
• 8 oz all-purpose flour (a little under 2 cups; measure and weigh for accuracy)
• 1 1/2 oz sugar (about 3 tablespoons)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg replacement for 1 egg)
• 1 oz vegan butter (or margarine, cold to room temperature)
• Dash of salt
• Enough oil to cover the bottom few inches of a wok or deep fryer (e.g., vegetable oil or canola oil)

For the Glaze:

• 1/3 cup vegan butter (or margarine)
• 2 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons hot water or as needed

Instructions:

1. Activate Yeast:

• In a large measuring jug, combine the plant-based milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir gently, then leave it in a warm place for the yeast to activate (it should foam).

1. Prepare Dough:

• In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the vegan butter using your fingers or a pastry blender until it resembles crumbs.
• Add the flax egg (mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for a few minutes until it gels) and the yeast mixture to the flour mix. Mix into a smooth dough, usually taking about 5 minutes of mixing.

1. Knead and Rise:

• Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes until it feels springy and little bubbles form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until doubled in size.

1. Shape and Rise:

• Once risen, place the dough onto the counter and cut it into 4 pieces. Stretch each piece into a long rope about 1 to 1.5 inches wide. Cut into strips about 1 inch long, roll them into balls, and place on a baking tray or wire rack.
• Cover the doughnut holes with a cloth and let rise while heating the oil to 375°F (190°C).

1. Fry:

• Fry the doughnuts in batches, ensuring not to overcrowd the pan. Fry until golden brown on each side, about 2 minutes per side. Drain on a paper towel or wire rack over a cloth before glazing.

1. Glaze:

• For the glaze, melt the vegan butter. In a bowl, whisk together the melted butter, confectioners’ sugar, vanilla extract, and hot water until smooth. Glaze the warm doughnuts.

Estimated Nutritional Information (per doughnut, assuming 16 doughnuts total):

• Calories: ~220
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 26g
• Sugar: 14g
• Protein: 2g

Keep in mind that nutritional values can vary based on the specific brands and types of ingredients used. For the most accurate results, you might want to use a nutrition calculator with the exact products you choose. Enjoy your vegan Krispy Kremes!

To create a Weight Watchers-friendly version of Chicken Cordon Bleu Casserole and estimate its SmartPoints, we’ll make some adjustments to reduce the calorie and fat content. Here’s the modified recipe:

Weight Watchers Chicken Cordon Bleu Casserole

Ingredients:

• 2 lbs skinless chicken breasts, cut into bite-size chunks
• 1/2 cup whole wheat breadcrumbs (or use a low-calorie alternative)
• 1/2 cup unsweetened almond milk (or another low-calorie milk)
• 1 egg, beaten and mixed with the milk
• 8 ounces reduced-fat Swiss cheese, cubed
• 8 ounces lean ham, diced (choose a low-sodium, reduced-fat option if available)
• 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
• 1 cup unsweetened almond milk (or another low-calorie milk)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Chicken: Dip the chicken chunks in the beaten egg and milk mixture, then toss with whole wheat breadcrumbs, coating well.
3. Brown Chicken: Heat a small amount of oil in a skillet over medium heat. Brown the chicken pieces until golden.
4. Assemble Casserole: Place the browned chicken in a baking dish. Top with the cubed reduced-fat Swiss cheese and diced ham.
5. Prepare Sauce: In a bowl, mix the reduced-fat cream of chicken soup with 1 cup of unsweetened almond milk. Pour the mixture over the chicken, cheese, and ham.
6. Bake: Bake for 30-35 minutes, or until the casserole is tender and bubbly.

Estimated SmartPoints:

• Chicken Breast: 0 SmartPoints
• Whole Wheat Breadcrumbs: About 1 Smart Point
• Unsweetened Almond Milk: 0 SmartPoints
• Egg: About 2 Smart Points
• Reduced-Fat Swiss Cheese: Approximately 2 Smart Points
• Lean Ham: Approximately 1 Smart Point
• Reduced-Fat Cream of Chicken Soup: About 4 Smart Points per serving

Estimated Total Smart Points:

• Per Serving (assuming 6 servings): About 7 Smart Points per serving.

These are estimates and can vary based on specific brands and types of ingredients used. For precise Smart Points, refer to the nutritional information on your products and use the Weight Watchers app or website for the most accurate calculations. Enjoy your healthier Chicken Cordon Bleu Casserole!