Bread with just 2 ingredients

 

Ingredients:

1 cup of cottage cheese made with live bacteria

1 cup of dried egg whites

1 measuring cup of water

Direction 

Get your oven ready by setting it to 350°F (175°C) and get a loaf pan ready by lining it with parchment paper or lightly greasing it.


Mix the powdered egg whites with 1 cup of water in a big bowl until they form soft peaks. This will give your bread the perfect texture.

Mix the cottage cheese with  the egg whites until smooth to add moisture, a tangy flavor, and extra protein.

Put the mixture into the loaf pan you have prepared, and use a spatula to make the top smooth and even.

Bake the bread for 40-45 minutes until it is firm and has a golden brown crust on top. Change the baking time according to your oven and the size of the loaf pan.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy this bread as it is, or make it even better by adding your favorite spreads and toppings. It's a great option for a breakfast high in protein or a nutritious and fulfilling snack.

Savory Chicken with Mushrooms and Potatoes

 

INGREDIENTS

• Chicken: 4 boneless chicken breasts, providing lean protein and a satisfying main element.
• Olive Oil: 2 tablespoons of olive oil to sear the chicken, adding a subtle, healthy fat.
• Butter: 1 tablespoon of butter for a richer flavor.
• Mushrooms: Fresh mushrooms that add an earthy depth to the dish.
• Baby Potatoes: Bite-sized potatoes that absorb all the flavors from the sauce.

PREPARATION

1. Searing the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, and sear them until golden brown on both sides. This step helps to lock in the juices and creates a flavorful crust.
2. Cooking the Vegetables: Remove the chicken from the skillet and set aside. In the same skillet, add the butter and sauté the mushrooms and potatoes until they start to soften and caramelize.
3. Combining Ingredients: Return the chicken to the skillet. Add a splash of chicken broth or water to create a light sauce that will coat the chicken and vegetables as they finish cooking.
4. Simmering: Cover the skillet and let everything simmer until the chicken is cooked through and the potatoes are tender.
5. Garnishing: Garnish with freshly chopped parsley for a pop of color and a hint of freshness.

Zucchini Pancakes with Cucumber Sauce

 

 Ingredients:

 - 1 zucchini

 - Salt

 - 1 carrot

 - 2 eggs

 - 100 grams of grated cheese

 - Parsley

 - 1 potato

 - Garlic

 - Ground black pepper

 - Italian herbs

 - Peppers

 - 4 tablespoons oat flour

 - 2 tablespoons of flour

 - Olive oil

 - 1 tablespoon sour cream

 - 1 tablespoon mayonnaise

 - 1 cucumber

 - A pinch of salt

 Instructions:

 1. Start with 1 zucchini.

 2. Cut the zucchini into thin slices.

 3. Add a little salt.

 4. Let sit for 10 minutes.

 5. Meanwhile, peel and grate 1 carrot.

 6. Beat 2 eggs in a bowl.

 7. Add 100 grams of grated cheese to the bowl.

 8. Chop some parsley and garlic.

 9. Add a pinch of salt, ground black pepper, Italian herbs and paprika to taste.

 10. Add 4 large tablespoons of oat flour to the bowl.

 11. Mix all the ingredients well.

 12. Let sit for 10 minutes.

 13. Add 2 large tablespoons of flour to the bowl and mix again.

 14. Heat a little olive oil in a frying pan.

 15. Pour a portion of the mixture into the pan and cook for 4 minutes on each side.

 16. Repeat the process until the entire mixture is cooked.

 17. Meanwhile, prepare a sauce by mixing 1 large tablespoon of sour cream, 1 large tablespoon of mayonnaise, 1 grated cucumber, a pinch of salt and ground black pepper.

 18. Serve the zucchini pancakes with the prepared sauce.

 Enjoy!

Amish Onion Fritters

  

Ingredients

Two big sweet onions, finely cut

one cup all-purpose flour

1 tsp baking powder

One teaspoon salt.

1/2 teaspoon black pepper pepper

One fourth teaspoon paprika, optional for a smokey taste

One huge egg

Three quarters a cup of milk

Fryable vegetable oil

Instructions

In a large basin mix flour, baking powder, salt, pepper, and paprika.

Beat the egg gently in a separate dish then stir in the milk.

Add the dry ingredients to the egg mixture until you have a soft batter.

Fold in the thinly sliced onions so that they are uniformly covered.

In a skillet set 365°F, heat approximately half an inch of oil.

Spoon batter into oil, shape as desired, and cook until golden brown—about two to three minutes on each side.

Drain the fritters onto paper towels.

Present warm and savor the well earned compliments!

Variations and suggestions:

For added taste, toss fresh herbs like chives or parsley.

A little cayenne pepper can provide a fiery kick.

To keep crispness, reheat leftovers in the oven.

Strain and keep the wasted oil for a taste enhancement in next meals; do not throw it away.

Amish Onion Fritters celebrate history, family get-togethers, and the pleasure of sharing good, uncomplicated food—not just a recipe. Try them and appreciate a little of Midwestern cooking history.

Low Carb Pecan Pie Cheesecake Bars

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Crust:

• 1 1/2 cups almond flour

• 1/4 cup melted butter

• 2 tablespoons granulated erythritol

• 1 teaspoon vanilla extract

For the Cheesecake Layer:

• 16 oz cream cheese, softened

• 1/2 cup granulated erythritol

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup heavy cream

For the Pecan Topping:

• 1 cup pecans, chopped

• 1/2 cup granulated erythritol

• 1/4 cup unsalted butter

• 1/4 cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

Line an 8x8 inch baking pan with parchment paper.

In a medium bowl, mix together the almond flour, melted butter, granulated erythritol, and vanilla extract until well combined.

Press the mixture evenly into the bottom of the prepared baking pan.

Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Prepare the Cheesecake Layer:

In a large bowl, beat the softened cream cheese and granulated erythritol until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and heavy cream until fully incorporated.

Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Prepare the Pecan Topping:

In a medium saucepan, combine the granulated erythritol, unsalted butter, heavy cream, and a pinch of salt.

Cook over medium heat, stirring constantly, until the mixture begins to thicken and turn a caramel color, about 5-7 minutes.

Remove from heat and stir in the chopped pecans and vanilla extract.

Assemble and Bake:

Pour the pecan topping over the cheesecake layer, spreading it evenly.

Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set.

Remove from the oven and let cool completely in the pan.

Serve:

Once cooled, refrigerate the bars for at least 2 hours before slicing into squares.

Serve chilled and enjoy!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 250 kcal per serving | Servings: 16 bars

Low Carb Cheesy Onion Ring Chips

 

Ingredients:

2 large onions, sliced into 1/4-inch discs

1 cup almond flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional, for a spicy kick)

Salt and pepper to taste

2 large eggs, beaten

2 cups shredded mozzarella or cheddar cheese

PREPARATION:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Separate onion slices into discs.

Mix almond flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish.

Whisk eggs in another dish.

Dip onion discs in egg, then coat with almond flour mixture.

Place on baking sheet, spaced apart.

Generously top each disc with shredded cheese.

Bake 12-15 minutes until cheese is bubbly and golden.

Let cool before removing from the baking sheet.

Variations & Tips:

Substitute almond flour with coconut flour or another low-carb flour, adjusting quantity if needed.

Experiment with different cheeses like parmesan or pepper jack.

Add Italian seasoning to the flour mix for an herby touch.

Prep onion discs in advance for quick weeknight baking.

Keep an eye on the oven to prevent over-browning.

Enjoy these Low Carb Cheesy Onion Ring Chips for a guilt-free, delicious snacking experience!”

Enjoy !

Southern Sweet Potato Casserole

 

INGREDIENTS

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

TOPPING

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

PREPARATION

Preheat oven to 375 degrees F and grease a 9x13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.