Chicken & Vegetables Over Pasta

Submitted by M. Bernadette Fawver
Serves 4

Ingredients

4 chicken breasts, cubed 1 c. sliced mushrooms
2 tbsp butter 14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil 2/3 c. dry white wine
1 large onion, finely chopped 4-6 tbsp heavy cream
2 garlic cloves, crushed 2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes salt & pepper
pasta to serve

Directions

  1. Season the chicken with salt & pepper to taste.  Heat oil and butter in a skillet; fry the chicken until browned all over.  
  2. Remove the chicken from the skillet.  Add the onion & garlic to the skillet & cook gently until just beginning to soften.  
  3. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally.  Add the Italian seasoning.  
  4. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
  5. Place the chicken on the bed of vegetables.  Add the wine to the skillet & bring to a boil.  Pour the wine over the chicken & cover the casserole.  
  6. Cook in a preheated oven at 350°F. for 50 minutes.  When ready to serve, add cream & serve over pasta.

White Chocolate Ice Cream

Submitted by Roman
Yields 1 qt.

Ingredients

1 c. milk 2 large eggs
12 oz. white chocolate chips (1 bag) 1½ c. heavy cream
1 tsp vanilla extract

Directions

  1. Start with a saucepan that will fit everything, & bring the milk to a simmer.  While that is heating, beat the eggs in a medium mixing bowl.  Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
  2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it.  Remove it from the heat & stir in the chocolate until it’s melted. 
  3. Pour the mixture through a mesh strainer into a large clean bowl.  Allow it to cool slightly, then stir in the cream & vanilla. 
  4. Cover the bowl & refrigerate until cold or overnight.  Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions. 
  5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Alfredo Sauce

Submitted by Dominic Fawver
Servings 8

Ingredients

½ c. butter 2 c. heavy cream
½ c. chopped fresh parsley 2 cloves crushed garlic
3 c. grated parmesan

Directions

  1. Parmesan cheese by Like_the_Grand_Canyon on FlickrMelt butter in a medium saucepan over medium to low heat. 
  2. Add cream & simmer for 5 minutes. 
  3. Add garlic & cheese & whisk quickly, heating through. 
  4. The Parmesan should be mostly melted when done. 
  5. Sift in parsley & serve over pasta.

Low Carb Tiramisu

Submitted by Carli
Yields 18 Squares
6 Carbs per Square

Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Cake Directions

  1. Preheat oven to 375°F.
  2. Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Peanut Butter Cup Pie

Submitted by Robb “Movidude74” Johnston

Ingredients

1½ c. chocolate sandwich cookie crumbs (about 15 cookies) 2 tbsp butter, melted
8 oz cream cheese, softened 1 c. powdered Sugar
½ c. creamy peanut butter 6 oz peanut butter cups chilled
1 c. heavy whipping cream, whipped & coarsely chopped (about 20 mini cups)

Directions

  1. In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. 
  2. Bake in 350°F oven for 10 minutes; cool.
  3. Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
  4. In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. 
  5. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. 
  6. Refrigerate for at least 3 hours before serving