Roasted Summer Squash

I love all the fresh vegetables summer offers, and squash is one of my favorites. This recipe calls for yellow squash and zucchini, but you could easily make it all one or the other. I've also sprinkled them with cajun seasoning. The spicy really brings out the sweet.

4 large zucchini
2 large yellow squash
2 teaspoons garlic powder
1/2 teaspoon pepper
olive oil in a sprayer or olive oil cooking spray
1/8 cup Parmesan cheese

Preheat oven to 350 degrees. Chop squash into large chunky slices about 1/2 to 3/4 inch thick. Spray a cookie sheet with a light coat of olive oil. Place squash on the cookie sheet. It's fine if they touch. Spray a light coat of olive oil over the top of the squash. Sprinkle with spices and cheese. Bake for 30-45 minutes or until they have are a light golden color.

Low Carb Biscuits

These aren't flaky biscuits, but have a consistency more like cornbread. Don't worry. They are delicious - especially straight out of the oven slathered in butter - like cornbread. They would be wonderful with some garlic and cheese thrown in the batter. I make them in advance and store them in the fridge in a ziplock bag.

1 1/2 cups almond flour
1/4 teaspoon salt
2 tablespoons baking powder
2 eggs
1/3 cup sour cream
4 tablespoons melted butter

Preheat oven to 400 degrees. Spray a 12-well muffin pan with a non-stick cooking spray. Mix all dry ingredients, then add wet ingredients and combine well. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

Low Carb Crepes

These aren't crepes like pancakes, but more like LC tortillas - a replacement for tortillas for burritos or wraps. You could even use them to replace tortillas in enchiladas. They hold up really well. These are good, but more work than I want to put into a weeknight meal. Definitely something I will be making on the weekends to have during the week though. Be sure you place a paper towel between each one as they come out of the skillet and store them in a tightly sealed ziplock bag in the refrigerator or freezer.

1/2 cup ricotta cheese, whole milk
4 large whole eggs, beaten
2 tablespoons Splenda
pinch of salt
2 tablespoons unsalted butter

Add cheese, eggs, Splenda, and salt to a blender or food processor and combine until smooth. Heat a lightly buttered Teflon skillet over medium-low heat. Add 1/4 cup of batter to the skillet, and tilt so that the batter covers the bottom of the entire skillet. Once the edges begin to curl and turn brown, flip. Cook the other side until done.

Broccoli Salad

Best. Salad. Ever. I haven't served this to anyone yet that didn't love it. Cheese and bacon. It's all you need to know.

1 head broccoli
6 slices bacon, cooked and crumbled
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
3/4 cup mayo
1/2 teaspoon black pepper
2 tablespoons Splenda
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 cup cheddar cheese, shredded

Cut broccoli into bite size pieces and place in a large bowl with tomatoes. Combine mayo, black pepper, Splenda, salt, and vinegar until well blended and pour over the broccoli. Add in bacon and cheese. Toss well and refrigerate for an hour.

Classic Memphis-Style Coleslaw

Coleslaw is a summer staple, and now there's an LC version! I may never buy coleslaw dressing from a shelf again. The celery seeds were a little strong and I may just omit them next time. 

1 cup mayonnaise

2 tablespoons dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons Splenda

3/4 teaspoon kosher salt

1 teaspoon onion powder

2 teaspoons celery seeds

1 16 ounce bag of coleslaw mix

Combine mayo, mustard, vinegar, Splenda, salt, onion powder, and celery seeds in a large bowl. Add in coleslaw mix, toss well and refrigerate for an hour before serving and up to two days.

Cheesecake Fluff

Cheesecake Fluff is the perfect summer dessert. It's cool, creamy, and no oven is required. Seriously, this is SO delicious and SO easy. Really, any flavor of sugar-free syrup can be tried, but my favorite is to add caramel and vanilla. The pecans add depth so it doesn't feel like you're just eating pudding.

8 ounces cream cheese

4 ounces heavy whipping cream

1/4 cup sour cream

1/4 cup Torani Sugar Free syrup 

1 cup pecan bits

2 tablespoons butter

1 packet Stevia

Combine cream cheese, whipping cream, sour cream and syrup into a large bowl and whip until stiff peaks form. Refrigerate for two hours. 

Before serving melt butter in skillet over medium-high heat. Add pecans and Stevia. Saute until well roasted. Sprinkle over fluff before serving.