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Wednesday, January 29, 2014

Mock Stroganoff

Makes 5 1-cup servings at 7.6 nC each

This was a dish that I put together with odds and ends in the refrigerator--it turned out to be really delicious! In fact, it was so good that I had a hard time stopping at one serving. I will definitely make this again!

Number of Servings: 5


    1 lb ground turkey sausage
    1 yellow onion, chopped
    1 TBS olive oil
    7 oz cream cheese
    2 TBS sour cream


  • Toss the chopped onion with 1 TBS olive oil (in the skillet). 
  • Turn on the heat and open your package of ground turkey sausage. 
  • Mix the ground turkey into the onion (breaking up the large bits) and then turn the heat to medium. 
  • Put a lid on the skillet. 
  • Cut the cabbage into strips--about 1/4" by 2"--but you don't have to be really strict about it. 
  • Put the cabbage in with the meat mixture and stir well. 
  • Put the lid back on the skillet and let the mixture cook for a few minutes (until the cabbage is almost done). Cut the cream cheese into a few chunks and place on top of the cabbage. 
  • Put the lid back on and give it a few minutes for the cheese to soften. 
  • Check on the cheese, and when it is soft, stir it into the mixture.
  • Add the 2 TBS of sour cream. Stir well and let it heat through.


If you don't use sausage, you'll need to season the meat. You can use something like French onion soup mix, but don't forget to add the in the extra carbs when counting carbs per serving.

Nutrition Facts

Mock Stroganoff
  5 Servings

Amount Per Serving
  Calories 301.6
  Total Fat 19.0 g
      Saturated Fat 9.1 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 5.7 g
  Cholesterol 89.5 mg
  Sodium 193.5 mg
  Potassium 516.9 mg
  Total Carbohydrate 9.7 g
      Dietary Fiber 2.1 g
      Sugars 2.7 g
  Protein 25.6 g

  Vitamin A 14.5 %
  Vitamin B-12 3.0 %
  Vitamin B-6 5.4 %
  Vitamin C 48.8 %
  Vitamin D 0.0 %
  Vitamin E 2.4 %
  Calcium 8.0 %
  Copper 1.4 %
  Folate 11.2 %
  Iron 8.9 %
  Magnesium 4.1 %
  Manganese 7.4 %
  Niacin 1.5 %
  Pantothenic Acid     2.6 %
  Phosphorus     6.6 %
  Riboflavin 7.2 %
  Selenium 2.7 %
  Thiamin 3.6 %
  Zinc 2.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Thursday, January 2, 2014

Low Carb "Fantasy" Fudge

Makes 60 1" pieces at 2.1 net carbs each.

Kraft's Fantasy Fudge

3 cups 'ideal' no calorie sweetener
3/4 cup butter
1 small can of evaporated milk
12 oz Hershey's sugar free chocolate chips
1 jar of Walden Farms Marshmallow Dip
1 cup chopped pecans
1 tsp vanilla

  1. Line your pan with foil (or parchment paper), with the ends of the foil extending on either end of the pan (these will be your handles). 
  2. Bring the sugar, butter, and evaporated milk to a full rolling boil, stirring constantly.  Cook 4 minutes or until a candy thermometer reads 244*F, stirring constantly.  Remove from heat.
  3. Add the chocolate chips and marshmallow dip; stir until melted.  Add nuts and vanilla; mix well.
  4. Pour into prepared pan; spread to cover bottom of pan.  Cool completely.  Use the foil handles to lift fudge from pan before cutting into squares.

  • Don't cover the fudge until it has cooled completely. 
  • Once you have cut the fudge, store it in zip-lock bags in the refrigerator or freezer--I put 5 pieces in a snack-size baggie and that is my portion for the week.

Nutrition Facts

Low Carb "Fantasy" Fudge
  60 Servings

Amount Per Serving
  Calories 93.8
  Total Fat 3.9 g
      Saturated Fat 1.7 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 1.5 g
  Cholesterol 7.0 mg
  Sodium 13.1 mg
  Potassium 16.9 mg
  Total Carbohydrate 2.3 g
      Dietary Fiber 0.2 g
      Sugars 0.4 g
  Protein 0.4 g

  Vitamin A 1.9 %
  Vitamin B-12 0.1 %
  Vitamin B-6 0.3 %
  Vitamin C 0.1 %
  Vitamin D 0.0 %
  Vitamin E 0.6 %
  Calcium 0.9 %
  Copper 1.2 %
  Folate 0.2 %
  Iron 0.3 %
  Magnesium 0.8 %
  Manganese 4.5 %
  Niacin 0.1 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.1 %
  Riboflavin 0.7 %
  Selenium 0.2 %
  Thiamin 1.0 %
  Zinc 0.7 %