Grannycraft’s Flax Candy

Flax Candy

3 tbs coconut oil (melted)
1 tbs cocoa
sweetner to taste
2 tbs flax seed meal

I mix all ingredients until the cocoa is well mixed, then I refrigerate for half an hour or 15 minutes in the freezer.

Kevinpa’s Ham and Cheese Oven Omelet

Ham and Cheese Oven Omelet

8 eggs
1 cup heavy cream
1/2 t. seasoning salt
8 oz cooked Hormel cure 81 Ham cubed(left over from a couple days ago)
1 cup of shredded cheese of your choice(i use chedder)
3 - 5 inch green onions

beat eggs cream and seasoning
stir in remaining ingredients
pour into a greased 9 X 13 baking dish
cook uncovered in 325 oven for 40 to 45 min

Makes 6 servings at 3 to 4 carbs each.

Spinach and Ricotta Stuffed Chicken Breasts

Food Network: Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

Recipe courtesy Scott McGowan and Kim Keegan

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 2 servings
User Rating: 4 Stars

Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg

Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

Nutrition Information
Nutritional Analysis per serving Calories 775
Fat 42 grams Saturated Fat 16 grams
Carbohydrates 11 grams Fiber 5 grams

Episode#: LL1B06
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Cheri’s Creamy Southwestern Taco Soup

CHERI’S CREAMY SOUTHWESTERN TACO SOUP

1 pound ground beef
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

Makes 8 cups or 6-8 servings

Per 1/6 Recipe: 361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

Per 1/8 Recipe: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs