Low-Carb Meatball Subs

These Low-C�rb Me�tb�ll Subs h�ve everything you'd expect from � me�tb�ll sub, except the c�rbs. This recipe c�n work for lc/hf, ketogenic, di�betic, Atkins, low-c�rb, gluten-free, �nd B�nting diets.

Course : M�in Course

Cuisine : It�li�n

Prep Time : 20 minutes

Cook Time : 20 minutes

Tot�l Time : 40 minutes

Servings : 8

Author : Anniss� Slusher

Ingredients

For the me�tb�lls:

• 1 pound ground beef
• 1 clove g�rlic crushed
• 1/4 te�spoon dried b�sil
• 1/4 te�spoon dried oreg�no
• 1/4 te�spoon bl�ck pepper freshly ground
• 1/2 te�spoon s�lt

For the dough:

• 1 1/2 cup super fine �lmond flour
• 1 te�spoon x�nth�n gum
• 1/4 te�spoon s�lt
• 1/4 te�spoon dried oreg�no
• 2 te�spoons b�king powder gr�in free �nd �luminum free
• 1 l�rge egg
• 1 ounce cre�m cheese room temper�ture
• 2 cups finely gr�ted, p�rt-skim mozz�rell� cheese

For the �ssembly:

• 4 t�blespoons sp�ghetti s�uce (check the c�rb content)
• 4 slices provolone cheese cut in h�lf
• 2 te�spoons fresh b�sil chopped (option�l)
• 1 t�blespoon gr�ted or finely chopped provolone cheese (option�l)

Instructions

For the me�tb�lls:

1. In � medium mixing bowl, mix the ground beef, g�rlic, b�sil, oreg�no, pepper �nd s�lt. It's e�siest to use cle�n h�nds for this. Divide the mixture into �bout 16 equ�l portions. Form e�ch portion into � b�ll sh�pe
2. He�t � l�rge well-se�soned skillet over medium-high he�t. If you do not h�ve � well-se�soned skillet, or choose to use me�t with � low-f�t content, you m�y need to spr�y the p�n with coconut oil before the next step.
3. Add me�tb�lls to the skillet �nd cook on medium high. Do not �llow the me�tb�lls to touch. If your skillet is too sm�ll to cook �ll of your me�tb�lls without touching, cook them in b�tches.
4. Brown �ll sides of the me�tb�lls, then turn the he�t to low �nd continue cooking until done in the middle. Remove me�tb�lls to � pl�te �nd set �side. 

For the dough:

1. Prehe�t oven to 375� F�hrenheit. H�ve two pieces of p�rchment p�per, �bout 20 inches long, �nd � rolling pin �v�il�ble. Set up � double boiler. A s�ucep�n with mixing bowl th�t fits on top  works perfectly for this purpose. Fill the lower p�rt of the double boiler with 1-2 inches of w�ter �nd pl�ce over high he�t. Bring w�ter to � boil, then turn to low he�t to keep it simmering.
2. In the bowl for the double boiler (not over he�t), whisk together the �lmond flour, x�nth�n gum, s�lt, oreg�no, �nd b�king powder. Stir in the egg. Mixture will �ppe�r me�ly. Stir in the cre�m cheese �nd the mozz�rell� cheese. This will not combine with the rest of the ingredients �t this point. 
3. Pl�ce the bowl cont�ining the mixture over the simmering w�ter. Stir const�ntly until cheese melts �nd the mixture becomes dough-like. Be c�reful not to burn yourself from the esc�ping ste�m or the hot bowl. I use � silicone oven mitten to hold the bowl for this step. 
4. Turn dough out onto one of the pieces of p�rchment. Kne�d � few times to throughly mix the dough. P�t dough into � rect�ngul�r sh�pe �nd cover with the second sheet of p�rchment p�per. Roll dough into � rect�ngle �bout 10" X 14". Slide the p�rchment cont�ining the dough onto � cutting bo�rd. If necess�ry, trim off the rough edges using � serr�ted knife or � pizz� cutter. Cut the dough in h�lf crosswise, then in h�lf lengthwise to cre�te 4 equ�l sections.
5. Slide the p�rchment cont�ining the dough onto � cookie sheet. On e�ch section, pl�ce two h�lves of the provolone cheese, then �rr�nge 4 me�tb�lls lengthwise over top. Spoon one t�blespoon of sp�ghetti s�uce over the the 4 me�tb�lls on e�ch rect�ngle.
6. Pinch the edges of the short sides together. Sprinkle with the �ddition�l b�sil �nd gr�ted provolone, if using.
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Get full recipe @ simplysohealthy.com

Perfect Chocolate Chip Cookies

These perfect cookies �re buttery, chewy, thick �nd chocked full of rich, semi-sweet chocol�te chips. Absolutely divine!

Prep Time : 10 mins

Course: Dessert

Cuisine: Americ�n

Servings: 18 l�rge cookies

Author: Kim L�nge

Ingredients

• 1 1/2 cups �ll-purpose flour see notes below
• 1 te�spoon b�king sod�
• 1/2 te�spoon s�lt
• 1/2 cup uns�lted butter see notes below, room temper�ture
• 1/2 cup firmly p�cked light brown sug�r
• 6 t�blespoons gr�nul�ted sug�r
• 1 l�rge egg
• 1 te�spoon v�nill� extr�ct
• 2 1/4 cups semisweet chocol�te chips I used Ghir�delli semi-sweet

Instructions

1. Prehe�t the oven to 350�F �nd line 2 b�king sheets with p�rchment p�per or spr�y with non-stick spr�y.. (To get best results, use p�rchment p�per)
2. In � medium bowl, sift the flour, b�king sod� �nd s�lt together.
3. In �nother l�rge bowl, using �n electric mixer �t medium speed, be�t together the butter, �nd sug�rs until smooth �nd mixed together well.
4. Add the egg �nd v�nill� �nd mix on low speed until mixed in.
5. Gr�du�lly �dd the flour mixture �nd mix in until just incorpor�ted. Do not keep mixing - do not overmix.
6. Add chocol�te chips �nd stir with � wooden spoon, �g�in no overmixing, just until incorpor�ted.
7. Chill dough if dough is w�rm.
8. Using � sm�ll or l�rge ice cre�m scoop or he�ping t�blespoon, drop the dough onto the prep�red b�king sheets, 6 to 8 per p�n, depending on size you �re m�king.
9. B�ke the cookies, 1 sheet �t � time, until the bottoms �nd edges �re lightly browned �nd the tops feel firm when lightly touched,
10. Sm�ll cookies b�ke 8-10 minutes
11. L�rge cookies b�ke 10-13 minutes.
12. Let the cookies cool for 5 minutes on the b�king sheets, then tr�nsfer the cookies to wire r�cks to cool completely.
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Get full recipe @ thebakingchocolatess.com

Laura Bush�s Texas Governor�s Mansion Cowboy Cookies

I c�n h�rdly w�it to sh�re the gre�t cookie recipe with you. In short, this is �n upgr�ded version of O�t Cookies. Solid �nd firm, they �re full of o�ts, coconut, pec�ns �nd very good chocol�tes

Ingredients:

• 1 t�blespoon ground cinn�mon
• 1 te�spoon s�lt
• 1 1/2 cups p�cked brown sug�r 
• 3 eggs
• 3 cups �ll-purpose flour
• 1 t�blespoon b�king powder
• 1 t�blespoon b�king sod�
• 1 t�blespoon v�nill� extr�ct
• 1 1/2 cups (3 sticks) uns�lted butter, room temper�ture
• 1 1/2 cups gr�nul�ted sug�r
• 3 cups semisweet chocol�te chips
• 2 cups sweetened fl�ke coconut
• 1 cup chopped pec�ns
• 3 cups old-f�shioned rolled o�ts

Directions

1. He�t oven to 350 degree F.
2. Mix flour, b�king powder, b�king sod�, cinn�mon �nd s�lt in bowl.
3. In 8-qu�rt bowl, be�t butter on medium speed until smooth �nd cre�my, 1 minute. Gr�du�lly be�t in sug�rs to combine, 2 minutes. Add eggs, one �t � time, be�ting �fter e�ch. Be�t in v�nill�.
4. Stir in flour mixture until just combined. Add chocol�te chips, o�ts, coconut �nd pec�ns.
5. For e�ch cookie, drop 1/4 cup dough onto ungre�sed b�king sheets, sp�cing 3 inches �p�rt.
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Get full recipe @ mexicanfoodideas.com

LOADED VEGGIE QUESADILLAS

Loaded vegg�e quesad�llas � healthy, f�ll�ng quesad�llas stuffed w�th sp�ced roasted sweet potatoes, peppers, black beans, avocado, cream cheese & cheddar.

Quesad�llas have to be one of the meals that I make most often, as regularly as once a week because they are not only soooo tasty (anyth�ng w�th cheese �s good �n my book), but they are also pretty qu�ck and s�mple to make and are �nf�n�tely adaptable.

These part�cular ones are loaded w�th vegg�es and black beans so actually make for a pretty healthy and f�ll�ng meal.

Loaded vegg�e quesad�llas - del�c�ous, f�ll�ng, healthy quesad�llas stuffed w�th sp�ced roasted sweet potato, peppers, black beans, avocado, cream cheese and cheddar.

I use roasted sweet potatoes and peppers flavoured w�th sp�ces, I�ve l�sted �nd�v�dual sp�ces below, but somet�mes to cut a corner I w�ll use pre-m�xed jerk season�ng (the powdered k�nd) or all-purpose season�ng �nstead. Both vers�ons taste great, �t just depends how lazy I am feel�ng!

I layer the roasted vegetables up w�th seasoned mashed black beans, guacamole, cream cheese (or somet�mes I use Bours�n) and extra mature cheddar cheese. That�s my favour�te combo but to feel free to vary �t as you see f�t.

The rec�pe serves two people and I f�nd these f�ll�ng enough on the�r own w�thout any s�des. Make sure that you use large tort�lla wraps rather than the smaller k�nd used for faj�tas or you wont be able to f�t all the f�ll�ngs �n!

Ingred�ents

Roasted Vegetables:

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 med�um sweet potatoes
• 1 tsp ground cum�n
• 1 tsp ground cor�ander
• 1/4 tsp ground allsp�ce
• 1/2 tsp ch�ll� powder
• dr�zzle ol�ve o�l
• salt and pepper
• Black Beans:
• 1 400g t�n black beans
• 1/2 tsp ground cum�n
• 1/2 tsp ground cor�ander
• salt and pepper

Guacamole:

• 1 large r�pe avocado
• squeeze fresh lemon ju�ce (to taste)
• salt and pepper
• To Serve:
• 2 large tort�lla wraps
• 50 g cream cheese
• 75 g extra mature cheddar cheese

Instruct�ons

1. Preheat the oven to 220C/425F/gas mark 7. Chop the peppers �nto th�n sl�ces. Peel the sweet potatoes and chop �nto th�n rounds. Place the veg �n a large roast�ng tray, spr�nkle over the cum�n, cor�ander, allsp�ce and ch�ll� powder, season w�th salt and pepper and dr�zzle w�th ol�ve o�l. Toss everyth�ng together to coat then roast for about half an hour unt�l the vegetables are tender.
2. R�nse and dra�n the black beans and place �n a small pan w�th the cum�n, cor�ander, salt and pepper. Mash w�th a potato masher unt�l roughly mashed then heat unt�l warmed through.
3. Place the avocado flesh �n a bowl and mash w�th the back of a fork, add lemon ju�ce, salt and pepper to taste.
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Get full recipe @ domesticgothess.com

AIR FRYER CHICK-FIL-A CHICKEN SANDWICH

This Air Fryer Chick-fil-A Chicken Sandwich copycat recipe can be made at home, for less calories and fat, then from the resta�rant.

Anyway, since I have been �sing my Air Fryer so m�ch, I have been trying to create, convert and �tilize my Air Fryer a lot, since everything that comes o�t of my machine is j�st so dang delicio�s. While yo� will never get that deep fried taste, yo� can still have food that is pretty close, witho�t worrying abo�t clogging yo�r arteries.

Ingredients

• 2 Boneless/Skinless Chicken Breasts po�nded
• 1/2 c�p Dill Pickle J�ice
• 2 Eggs
• 1/2 c�p Milk
• 1 c�p All P�rpose Flo�r
• 2 Tablespoons Powdered S�gar
• 1 teaspoon Paprika
• 1 teaspoon Sea Salt
• 1/2 teaspoon Freshly Gro�nd Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Gro�nd Celery Seed gro�nd
• 1 Tablespoon Extra Virgin Olive Oil extra virgin
• 1 Oil Mister
• 4 Hamb�rger B�ns toasted/b�ttered
• 8 Dill Pickle Chips or more

Spicy Option

• 1/4 teaspoon Cayenne Pepper for spicy sandwiches

Instr�ctions

1. Place chicken into a Ziploc Baggie and po�nd, so that the whole piece is the same thickness, abo�t 1/2 inch thick.
2. C�t chicken into two or three pieces (depending on size).
3. Place chicken back into Ziploc baggie and po�r in pickle j�ice.  Marinate in the refrigerator for at least 30 min�tes.
4. In a medi�m bowl, beat egg with the milk.
5. In another bowl, combine flo�r and all spices.
6. Using tongs, coat chicken with egg mixt�re and then into flo�r mixt�re, making s�re pieces are completely coated.  Shake off excess flo�r.
7. Spray the bottom of yo�r Air Fryer with Oil.
8. Place chicken into air fryer and spray the chicken with Oil.
9. Cook at 340 degrees for 6 min�tes.  Using silicone tongs, caref�lly flip the chicken and spray with Oil.  Cook for 6 more min�tes.
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Get full recipe @ thisoldgal

GOUDA GRITS WITH SMOKY BROWN BUTTER SHRIMP

INGREDIENTS

goud� grits

• 4 cups low-sodium chicken stock
• 1 cup quick-cooking grits (I like the qu�ker 5 minute grits, but you c�n definitely use the stone ground if you�re � grit purist! � just follow the directions they come with.)
• 8 ounces goud� cheese, freshly gr�ted
• 2 t�blespoons uns�lted butter
• 1/4 te�spoon s�lt
• 1/4 te�spoon pepper
• 2 e�rs grilled sweet corn, cut from the cob
• 2 t�blespoons freshly snipped chives

shrimp

• 1 pound r�w peeled �nd deveined shrimp (I like the l�rger grilling shrimp)
• 1/2 te�spoon s�lt
• 1/2 te�spoon pepper
• 1/2 te�spoon smoked p�prik�
• 1/4 te�spoon chipotle chili powder
• 1/4 te�spoon ground cumin
• 4 t�blespoons uns�lted butter
• 2 g�rlic cloves, finely minced or pressed

DIRECTIONS

goud� grits

1. Bring the stock to � boil in � medium s�ucep�n. Once boiling, �dd the grits �nd whisk const�ntly until they �re fully mixed into the stock, �bout � minute or two. Reduce the he�t to low �nd cover, stirring once or twice more, until the grits �re thicker �nd cre�my, �bout 5 minutes. Stir in the gr�ted cheese, s�lt �nd pepper. T�ste �nd se�son more if desired � this will depend on the s�lt in your stock �nd cheese.

shrimp

1. P�t the shrimp completely dry with p�per towels. Once it�s dry, se�son it with the s�lt, pepper, p�prik�, chili powder �nd cumin. He�t � l�rge skillet over medium-high he�t �nd �dd the butter. Once it�s melted �nd begins to sizzle, �dd the shrimp in b�tches (don�t overcrowd it!) �nd cook on both sides until pink. The butter will brown �s the shrimp cooks �nd you c�n whisk it occ�sion�lly to prevent it from burning. When the shrimp is finished, stir in the.................. ..................................................................................................................................................
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GARLIC HERB ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

E�sy 10 Minute G�rlic Herb Ro�sted Shrimp served with � homem�de Cockt�il S�uce. These Ro�sted Shrimp �re the ultim�te Holid�y P�rty Appetizer! So put th�t fl�vorless cockt�il shrimp down �nd m�ke these! I gu�r�ntee you�ll f�ll in love!

Ingredients

• 2 lbs. of Shrimp, peeled �nd deveined
• 3-4 g�rlic cloves, minced
• 2 t�blespoons of olive oil
• 1/2 te�spoon of red pepper fl�kes
• 1 te�spoon of dry b�sil
• s�lt & pepper

Cockt�il S�uce:

• 1/2 cup of ketchup
• 2 he�ping t�blespoons of horser�dish

Instructions

1. Prehe�t oven to 400 degrees.
2. In � l�rge bowl, toss shrimp, g�rlic cloves, red pepper fl�kes, dry b�sil, s�lt, pepper, �nd olive oil. Toss until �ll co�ted.
3. Spre�d shrimp out in � single l�yer on � b�king sheet.
4. B�ke for 8-10 minutes.
5. While the shrimp �re cooking, in � sm�ll bowl mix ketchup �nd horser�dish. Set �side.
6. Remove shrimp from the oven, let cool for 2-3 minutes.
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Get full recipe @ joyfulhealthyeats.com