Low Carb Recipe for Homemade Pesto

You can use low carb pesto on grilled vegetables, or in a sauce. It is great brushed onto fish, or chicken. It even can be added to a vinaigrette salad dressing, or even used a spread to give added flavor.

This recipe can be kept in the fridge for up to a week, so make it, use it, and experiment all the different ways it can be used.

1 clove peeled garlic
1 cup fresh basil
1/4 cup Parmesan cheese
1/4 cup fresh parley
3 tablespoon olive oil

In a blender, chop and mix everything except oil. Slowly add the oil while the blender is still going. Scrape sides if need.

Store in a covered container in fridge for up to a week.


Tip: for extra flavor add 1 tablespoon of pine nuts in blender before adding oil.
(Beware of Allergies)


Makes 1/2 cup pesto
Per Serving (2 1/2 tablespoons) 1 g carbohydrates, trace fiber, 3 g protein

Low Carb Recipe for Slow Cooker Shrimp Soup

The Best 5 Ways to Cook Spaghetti Squash

Spaghetti Squash is a great way to feel like your eating a pasta dish.

When cooked, a fork can easily poke through the skin, and the flesh will easily separate into long strands with a fork. The average 4 pound squash will give you about five cups of flesh. Use the "spaghetti" right away, or place in freezer bags in the freezer for use at another meal.

These best five ways to cook spaghetti squash are in the order of cooking time. If you have all day, set the crock pot on, or if you like that fresh baked smell to fill the house, bake it in the oven. If you just want to get it done and start eating as fast as you can, I would suggest the microwave. Try out all the different ways and see what you like best!

#1 - In the Crock Pot - Pick a squash that can fit in your crock pot whole. Pole holes through the shell with a fork, and place in the crock pot. Add a couple of cups of water, and cook on low for 8-9 hours or until fork pokes through skin easily.

#2 - In the Oven, Whole - Poke holes in the skin several times with a fork. Place the entire squash in the oven. Cook at 375F for about 1 hour, or until soft.

#3 - Boil in a Pot - Find a pot big enough to hold your squash. Fill with enough water to cover the whole squash and set to boil. When the water is boiling, add the squash and cook 20-30 minutes until fork pokes through skin easily.
#4 - In the Oven, Halved - Cut the squash in half lengthwise, and scoop out the seeds. Place open sides down onto a baking sheet and place in the oven. Cook at 375F for 20-30 minutes or until skin is easily poked with a fork.

#5 - Microwave in a Dish - Cut the squash in half lengthwise, and scoop out the seeds. Place squash in a microwaveable dish with the open side up. Add a few cups of water, and cover with saran wrap. Cook for 10-12 minutes. Let it sit for 5 minutes covered, then test to see if it is done, and cook longer if needed.


I found that slicing the squash in half and scooping out the seeds first, before it was cooked was easier then scooping out the seeds after, and trying to sort out the flesh from the seeds when cooked together.


For the next few days I will be posting some great recipes to use Spaghetti Squash.

Don't forget to leave a comment, if you have any great ideas on how to make a spaghetti squash into a delicious meal.

Low Carb Recipe for Peanut Butter Cookies

Not exactly the healthiest snack, but everyone needs a treat once in a while. This recipe makes 24 cookies.

6 Tablespoons Butter, unsalted and softened
1/2 Cup Peanut Butter, unsweetened, smooth
1/4 Cup light Brown Sugar, packed
1/4 Splenda
1 Egg, lightly beaten
1 Teaspoon Vanilla
1 1/4 Cups Oat Flour
1/4 Teaspoon Baking Powder
3 Tablespoons Peanuts, salted, chopped

Preheat oven to 350F.

Beat together butter, peanut butter until smooth. Add brown sugar, Splenda and beat with electric mixer until light and fluffy. Beat in egg and vanilla for another 1-2 minutes. Mix in flour, baking powder. Mix in peanuts.

Drop dough by Tablespoons, 2 inches apart on cookie sheet. Use fork to press down. Bake for 22-25 minutes. Transfer to rack to cook.


Quick Tip: If you use chunky peanut butter, and omit the chopped peanuts or just omit the chopped peanuts for a smoother cookie!

Quick Tip: Purchasing a tablespoon scoop with a release button (ice cream or meatball scoop) allows you to make uniform cookies with the right portion for serving sizes. No guess work required.


Per Serving (1 Cookie)
94 calories, 7g fat, 3g protein, 7g carbohydrates, 1g fiber, 17mg cholesterol

Low Carb Recipe for Quick Tortellini Soup

This quick recipe is our lunch time family favorite that is ready in only 25 minutes. Makes 4 servings (6 cups).

3 Cups Low Sodium Chicken Broth
2 Cups Water
3 Garlic Cloves minced
1/4 Teaspoon Pepper
1/2 Teaspoon Italian Seasoning
6 oz Cheese Filled Tortellini (fresh or frozen)
4 Cups Spinach, chopped
1/4 cup Fresh Basil

Mix the first 5 ingredients in a large pot and bring to a boil. Add Tortellini and cook for 4-8 minutes for fresh and 10 more minutes for frozen. Throw in the Spinach and cook for 2-3 minutes. Add Basil and Serve


Quick Tip: I purchase fresh spinach and when it starts to go, I throw the entire bag into the freezer. This way I always have spinach on hand that is perfect for soups!

Per Serving
164 calories, 3g fat, 16g protein, 20g carbohydrates, 2g fiber, 29mg cholesterol


The first time we tried this we were unsure if spinach would be good in soup, but now it has become a great way to add nutrition to all our soups with no complaints from the kids.