Sugar-Free Cheesecake Soufflé

 

Ingredients

🥚 4 eggs, separated

🍚 1/3 cup powdered sweetener (erythritol or monk fruit)

🥛 1/2 cup heavy cream

🧀 8 oz cream cheese, softened

🍋 1 tsp lemon juice

🥄 1 tsp vanilla extract

Instructions

1️⃣ Preheat oven to 325°F (160°C). Grease a baking dish.

2️⃣ Beat egg whites in a clean bowl until stiff peaks form. Set aside.

3️⃣ Mix cream cheese, egg yolks, sweetener, vanilla, lemon juice, and heavy cream until smooth.

4️⃣ Fold egg whites gently into the batter using a spatula.

5️⃣ Pour mixture into the baking dish and smooth the top.

6️⃣ Bake for 30-35 minutes or until set and golden on top.

7️⃣ Cool before slicing. Enjoy chilled or warm!

Would you like more variations, like a chocolate or fruit-flavored version? 🍫🍓

Spinach and Cheese Puff Pastry Squares

 

Spinach and Cheese Puff Pastry Squares

Ingredients:

2 sheets puff pastry, thawed

2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)

1 cup ricotta cheese

1/2 cup feta cheese, crumbled

1/2 cup shredded mozzarella cheese

1 egg (for filling)

1 egg yolk + 1 tbsp milk (for egg wash)

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 tbsp sesame seeds (for topping)

Instructions:

1. Preheat Oven:

Set to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prepare the Filling:

In a bowl, mix spinach, ricotta, feta, mozzarella, 1 egg, garlic powder, salt, and pepper.

3. Assemble the Pastry:

Lay one sheet of puff pastry on the baking sheet.

Spread the spinach mixture evenly, leaving a small border around the edges.

Place the second puff pastry sheet on top and press edges to seal.

Use a fork to crimp the edges.

4. Cut & Egg Wash:

Lightly score the top into squares (do not cut all the way through).

Brush with egg wash and sprinkle with sesame seeds.

5. Bake:

Bake for 25-30 minutes until golden brown and flaky.

6. Serve:

Let cool slightly before cutting into squares. Enjoy warm!

Would you like a lower-carb variation?

Shrimp Egg Rolls -Don't Lose this recipe

 

Shrimp Egg Rolls

Ingredients:

1/2 lb shrimp, peeled, deveined & chopped

2 cups coleslaw mix (or shredded cabbage & carrots)

2 green onions, chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce (or coconut aminos)

1 tsp sesame oil

1/2 tsp red pepper flakes (optional)

12 egg roll wrappers

1 egg, beaten (for sealing)

Oil for frying

Instructions:

1. Prepare the Filling:

Heat a pan over medium-high heat with a little oil.

Sauté garlic and ginger for 30 seconds, then add shrimp.

Cook for 2–3 minutes until pink, then remove from heat.

Stir in coleslaw mix, green onions, soy sauce, sesame oil, and red pepper flakes. Let cool.

2. Assemble the Egg Rolls:

Lay out an egg roll wrapper with one corner facing you.

Place 2 tbsp filling near the bottom corner.

Fold the bottom up over the filling, then fold in the sides.

Roll tightly and seal with a little beaten egg.

3. Fry the Egg Rolls:

Heat oil to 350°F (175°C) in a deep pan.

Fry egg rolls in batches for 3–4 minutes, turning until golden brown.

Drain on paper towels.

4. Serve & Enjoy:

Serve hot with sweet chili sauce, soy sauce, or spicy mustard.

Would you like a baked or air-fried version too?

Stir-Fried Shrimp and Broccoli Recipe

 

Stir-Fried Shrimp and Broccoli

Ingredients:

1 lb shrimp, peeled & deveined

2 cups broccoli florets

2 tbsp avocado oil (or olive oil)

3 cloves garlic, minced

1 tsp fresh ginger, grated (optional)

2 tbsp soy sauce (or coconut aminos for a low-sodium option)

1 tbsp oyster sauce (or substitute with more soy sauce)

1 tsp sesame oil

1/2 tsp red pepper flakes (optional, for heat)

1 tsp sesame seeds (for garnish)

Instructions:

1. Prepare Ingredients:

Pat shrimp dry with a paper towel and season lightly with salt and pepper.

Cut broccoli into bite-sized florets.

2. Blanch Broccoli (Optional):

Bring a pot of water to a boil, add broccoli, and cook for 1–2 minutes until bright green.

Drain and set aside. This step helps keep it tender-crisp.

3. Cook Shrimp:

Heat 1 tbsp oil in a pan over medium-high heat.

Add shrimp and cook for 1–2 minutes per side, until pink and opaque.

Remove and set aside.

4. Stir-Fry Broccoli & Garlic:

Add remaining oil to the pan.

Sauté garlic and ginger for 30 seconds, then add broccoli.

Stir-fry for 2–3 minutes, until slightly tender.

5. Combine & Season:

Return shrimp to the pan.

Add soy sauce, oyster sauce, sesame oil, and red pepper flakes.

Toss everything together and cook for 1 more minute.

6. Garnish & Serve:

Sprinkle with sesame seeds and serve immediately.

This pairs well with cauliflower rice or on its own for a light meal. Let me know if you want a variation!

Caprese Stuffed Garlic Butter Portobellos

 

Caprese Stuffed Garlic Butter Portobellos

Ingredients:

4 large portobello mushrooms, stems removed

2 tbsp olive oil

2 tbsp butter, melted

3 cloves garlic, minced

1 tsp Italian seasoning

Salt & pepper to taste

8 oz fresh mozzarella, sliced

1 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped

1 tbsp balsamic glaze (optional, for drizzling)

Instructions:

1. Preheat Oven:

Set your oven to 375°F (190°C).

2. Prepare the Mushrooms:

Wipe the mushrooms clean with a damp paper towel.

Brush both sides with olive oil and place them gill-side up on a baking sheet.

3. Make Garlic Butter & Bake:

Mix melted butter, minced garlic, Italian seasoning, salt, and pepper.

Brush the mixture over the mushrooms.

Bake for 10 minutes until slightly tender.

4. Stuff & Bake Again:

Add mozzarella slices inside each mushroom cap.

Top with cherry tomatoes.

Return to the oven for another 10 minutes, until the cheese is melted and bubbly.

5. Garnish & Serve:

Sprinkle with fresh basil and drizzle with balsamic glaze if using.

These make a great side dish or light meal! Would you like any modifications?

Baked Beans & Ground Beef Casserole

 

Baked Beans & Ground Beef Casserole

Ingredients:

1 lb ground beef

1 small onion, diced

1 bell pepper, diced (optional)

2 cloves garlic, minced

1 (28 oz) can baked beans (sugar-free if preferred)

1/2 cup sugar-free barbecue sauce

1 tbsp Worcestershire sauce

1 tsp mustard (yellow or Dijon)

1/2 tsp smoked paprika (optional)

Salt & pepper to taste

1 cup shredded cheddar cheese

Instructions:

1. Preheat Oven:

Set your oven to 375°F (190°C).

2. Cook the Beef Mixture:

In a large skillet, cook ground beef over medium heat until browned.

Add onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened.

Drain excess grease if needed.

3. Mix the Ingredients:

Stir in the baked beans, barbecue sauce, Worcestershire sauce, mustard, paprika, salt, and pepper.

Let it simmer for 5 minutes to blend flavors.

4. Assemble & Bake:

Pour mixture into a greased 9x13-inch baking dish.

Sprinkle shredded cheese evenly over the top.

Bake uncovered for 20 minutes, until bubbly and the cheese is melted.

5. Serve & Enjoy:

Let it rest for a few minutes before serving.

This casserole pairs well with cornbread or a simple salad. Want a low-carb version? I can tweak it!

Homemade Mozzarella Cheese Recipe

 

Homemade Mozzarella Cheese

Ingredients:

1 gallon whole milk (not ultra-pasteurized)

1 1/4 teaspoons citric acid (dissolved in 1/4 cup cool water)

1/4 teaspoon liquid rennet (or 1/4 rennet tablet, dissolved in 1/4 cup cool water)

1 teaspoon salt (optional, for flavor)

Ice water (for cooling the cheese)

Instructions:

1. Heat the Milk:

Pour the milk into a large stainless steel pot.

Stir in the citric acid solution.

Heat over medium-low heat to 90°F (32°C), stirring gently.

2. Add the Rennet:

Remove from heat and gently stir in the rennet solution for 30 seconds.

Cover and let sit 5–10 minutes, until the milk firms up into a custard-like texture.

3. Cut & Cook the Curd:

Cut the curd into 1-inch cubes with a knife.

Heat slowly to 105°F (40°C), stirring gently.

The curds should shrink and release whey.

4. Drain & Heat the Curds:

Using a slotted spoon, transfer curds to a microwave-safe bowl.

Microwave for 1 minute, then drain excess whey.

Knead with a spoon, then microwave again for 30 seconds.

Repeat until the curds reach 135°F (57°C)—they should become stretchy.

5. Stretch & Shape the Cheese:

Add salt and stretch the cheese like taffy until smooth.

Shape into a ball or logs.

6. Cool the Cheese:

Submerge in ice water for 5 minutes to firm up.

Storage:

Store in an airtight container in the fridge for up to 1 week.

Would you like any variations, like a low-carb twist or a different method?