Diabetic / Low Carb & Low Sugar Archives

Food Lion’s Shop & Earn Program + Our Favorite Steak Marinade

April 2, 2018 by Amanda 2 Comments

This is a sponsored post written by me on behalf of Food Lion for IZEA. All opinions are 100% mine.

Today I’m sharing with you everything you’re definitely going to want to know about Food Lion’s Shop & Earn Program. Oh, and while I was shopping there I had to grab a few steaks! So, I have to share our favorite quick & easy steak marinade ♥

I really do want to be an organized & prepared shopper. Each week I have the best intentions to cut coupons, make shopping lists, take a look at store sales, plan, be a smart shopper – you know, save money.

It just never works out that way.

I’m busy. I get sidetracked. I’m scatterbrained. I always have a million different things to do – I’m like a whirlwind going in a million different directions all day. This is life.

My grocery trips usually end up to be last minute. Like we just ran out of milk, bread and whatever my toddler decides she’s currently willing to eat. Oh, and since I’m at the store – let me do some grocery shopping for the the week.

No list. No coupons. Not much direction. Just trying to grab what I need, or guess I might need, and get out.

Luckily, Food Lion’s Shop & Earn Program and app do all that smart shopper stuff for me. I log in, and EVERYTHING is right there for me on my phone – even the card itself. Coupons I can load to my card, the stores weekly flyer, special sales, my earned rewards, recipes, my shopping history and even….get this…a shopping list I can create!

What’s great about the Food Lion’s Shop & Earn program is that it’s customized for me and rewards me for what I buy. I get reward dollars for things I buy in certain categories – not specific products or brands.

That’s really why many store rewards programs don’t work for me. Most programs are designed to push you to buy certain brands or products. With Food Lion’s Shop & Earn program I have the freedom to shop the way I want, and get rewarded for buying the things I want to buy.

For example. You earn dollar rewards for purchasing certain amounts in “Cleaning, Paper and Laundry”, “Meat and Seafood Department”, “Deli/Bakery Department”, “Dairy Department”, “Produce Department”, “Frozen Foods” & “Candy/Gum”. So you’re earning dollar rewards for your regular shopping!

During my last Food Lion shopping trip I stopped in to grab a few things for a quick dinner.

Food Lion has an awesome meat department and I was happy to find New York Strip Steaks on sale! Dinner was decided that easily.

I headed to the organic section and found a selection of all kinds of goodies – plus some stuff I needed for a quick marinade.

I hit up the produce department and grabbed some veggies to go along with our steaks – potatoes and asparagus are my go to sides for a steak.

Oh, and the bakery. I can’t leave without a fresh loaf of bread.

Onto our dinner. I do pretty much all the cooking in our home. Except steaks – my husband is the steak guy. Be it grilled or broiled – he makes the perfect steak – every single time.

He makes the simplest marinade with basic, on hand ingredients. He pours the ingredients into ziploc bags, shakes it up, and tosses the steaks in. After an hour or two, occasionally flipping the bags around, the steaks are ready to grill. I personally prefer to use as least plastic as possible, so I marinade in bowls or glass baking pans, flipping the steaks a few times.

Dinner made simple, delicious and at a great price!

Thanks so much for stopping by!

Amanda ♥

Food Lion saves me even more money when I use Shop & Earn. It’s simple to sign up – you can do it right from your phone or computer! Download the App and activate your Shop & Earn rewards to start saving today!

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5 from 1 vote

Food Lion's Shop & Earn Program + Our Favorite Steak Marinade

A quick, simple & delicious steak marinade made with basic, on hand ingredients!

Prep Time1 hr

Total Time1 hr

Course: marinade

Servings: 2 -4

Author: Amanda

Ingredients

1/4 cup balsamic vinegar
1/4 cup water
2 tablespoon olive oil
2 teaspoon steak seasoning

Instructions

Combine balsamic vinegar, water, olive oil and steak seasoning in a dish that will fit all steaks.
Add steaks, marinade for an hour or two at room temperature. While marinading, flip steaks a few times.
Grill or broil steaks - enjoy ♥
*Note* You can easily add additional amounts to this marinade for larger amounts of steaks.

Low Carb Peanut Butter Cream Cheese Protein Bars

February 26, 2018 by Amanda 6 Comments

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make – one bowl, no baking & no food processor!

I’ve shared a few low carb & diabetes-friendly recipes so far and have received a tremendous response. I’ve been making an effort to get more posted – I promise!

When I make protein bars like this, I like to focus on meal replacement instead of snacks. Having a diabetic in the household, I understand how important it is to eat each meal. We also live in reality over here, where there may not always be time to make a wholesome breakfast or lunch gets skipped. Having a ready to go, healthy protein bar that is filling & not loaded with sugar and carbs is vital.

You can easily cut these bars in half or quarters for snack size, I just calculate numbers for what I feel would make a suitable meal replacement.

I’ve shared a similar protein bar using coconut flour and I’ve gotten a lot of constructive feedback on the recipe. ( I love you all – and I love the feedback ♥ )

Some readers have shared with me that they routinely see a spike in their blood sugar after eating coconut flour. Also, some folks love the texture of raw coconut flour, others – not so much.

Although I love using coconut flour, I skipped it on this bar. Cream cheese and almond flour give this bar a creamier, almost dessert like texture. Like a healthy peanut butter cheesecake ♥

I’ll mention this each time – the protein powder you use here is key. The protein powder I use contains 4 grams carbs & 26 grams protein per scoop / 36 grams. You’ll find protein powders with lower carbs & much higher carb counts. Paying attention and reading labels are always a must!

Another reminder – sugar is sugar. I’ve talked about this before when it comes to fad diets, “healthy eating” and such – but again – sugar is sugar. Be it granulated sugar, turbinado sugar, coconut sugar, maple syrup, honey, agave, applesauce, molasses – whatever – it all translates to sugar when consumed.

The small amount of artificial sweetener really goes unnoticed in this recipe. It adds just a touch of sweetness. If you don’t do artificial sweeteners, feel free to use your preferred sweetener. Or skip the sweetener all together.

I always get a lot of questions in regards to subbing coconut oil in recipes and I understand people have reservations with it. Butter should swap out fine in this recipe.

This recipe takes just a few minutes to mix up. Throw a few ingredients in a bowl, microwave, and mix everything else in. Easy peasy. No food processor required – I love an easy clean up.

Here’s to a quick, simple, delicious and low carb protein bar that will fill you up! Enjoy!

Thanks for stopping by ♥

-Amanda-

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5 from 2 votes

Low Carb Peanut Butter Cream Cheese Protein Bars | Diabetic Friendly

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make - one bowl, no baking & no food processor!

Cook Time5 mins

Total Time5 mins

Course: Diabetic / Low Carb

Servings: 8 servings

Author: Amanda

Ingredients

1/2 cup creamy natural peanut butter
1/4 cup coconut oil
4 oz cream cheese cubed
1 cup vanilla protein powder pay attention to the carbs in your protein powder
1/2 cup almond flour
1 tablespoon stevia or preferred sweetener - adjust to taste
1 teaspoon vanilla extract

Instructions

Combine peanut butter, coconut oil & cream cheese in a glass mixing bowl.
Microwave for 30 seconds. Stir. If not creamy & combined, microwave for another 15 - 30 seconds.
Stir in protein powder, almond flour, stevia and vanilla extract. Mix until thoroughly combined.
Transfer mixture to 8" or 9" square pan - spread/pat down with a spatula into an even layer.
Refrigerate for an hour. Cut protein bars into 8 pieces.
Store protein bars covered in fridge.

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger

January 16, 2018 by Amanda 6 Comments

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

It’s no secret – I LOVE all things fish & seafood! Not only is it delicious – it’s super nutritious! Oh, and it gets better – seafood doesn’t require many ingredients or much time or effort to turn into something spectacular.

I hear most often for people that they just don’t know how to prepare fish properly. It truly can be simple to prepare and today I’m going to share a foolproof method – poaching.

Alaska salmon, hands down, is my favorite fish. I’ll admit that my my favorite way to eat salmon is raw – sushi all day & everyday, please. I do enjoy it cooked – but it’s a must that it’s cooked properly. Overcooking salmon is the only no-no.

Poaching will ensure a moist piece of salmon and is a method loved by novice & professional alike. Poaching in a simple mix of soy sauce, water, honey with a bit of garlic & ginger makes for a moist and flavorful piece of salmon.

The key to poaching is to remember that you’re not trying to boil fish. Add all ingredients, except for the salmon, and bring the liquid to barely a simmer over low heat. Barely a simmer means just a few odd bubbles.

You’ll have this salmon on your table in less than 15 minutes total – start to finish. Yup – NOT EVEN 15 minutes. So quick – you’ll have to get your sides started before hand. I love this poached salmon with white rice & a crisp green veggie. It’s also delicious over a bed of green leafy lettuce.

Let’s take a moment to talk about our seafood and where it comes from. I’ve talked about this numerous times before and I will talk about it again & again. Sustainable and domestic are so important when purchasing seafood.

Why does sustainability matter? It matters to ensure the health and balance of our ocean and marine life – for today and generations to come. Sustainability is vital in ending overfishing, maintaining populations and rebuilding depleted populations.

Why does domestic matter? There are serious concerns with methods of fishing, farming & handling of our seafood in certain countries. Not to mention the work conditions of the fisherman & processors in those countries. Buying domestic not only ensures that your seafood is the best you can eat – you’ll also know it’s been handled in the finest matter from catch to purchase. Buying domestic also supports jobs in our fishing industry here in the United States.

Let me introduce you to Alaska Seafood! It’s simple to remember, and you can trust the name. ALL Alaska seafood is wild & sustainably caught. Alaska, since 1959, is the only state with sustainability written into its constitution.

Alaska is proudly the nation’s largest source of domestic seafood. Almost 60 percent of all the wild seafood harvested in the Unites States comes from Alaska.

Alaska is dedicated to only harvesting as much fish as the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year. Learn more about the Alaska Seafood Industry’s dedication to sustainably!

So here’s to a delicious, nutritious, quick dinner you can feel good about eating in every way! Salmon is naturally loaded with protein, minerals, vitamins and heart-healthy omega-3 fatty acids. It’s recommended that Americans consume 8 ounces of seafood per week – here’s an easy way to start!

Thanks so much for stopping by!

Amanda ♥

Visit here to learn more information about Alaska Seafood, recipes, cooking techniques and more!

Ask for Alaska at the seafood counter, at your favorite restaurant, and look for Alaska on frozen and canned seafood packages.

Print Recipe

5 from 1 vote

Alaska Salmon Poached in Soy Sauce with Garlic & Ginger

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Fish &amp, Seafood

Servings: 3 -6 servings

Author: Amanda

Ingredients

1-2 pounds Alaska salmon about 1" - 1 1/2" thickness
3/4 cup water
1/2 cup soy sauce regular or low-sodium
4 cloves garlic minced
1 " - 1 1/2" knob of fresh ginger grated (ginger is easiest grated if frozen before use)
3 tablespoon honey

Instructions

Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you'd like. Remove any bones if necessary.
Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary.
Over low heat, bring liquid to just below a simmer. You're aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
Thicker pieces of salmon may need to cook for an additional minute or two.
Serve each piece of salmon with a generous amount of poaching liquid spooned on top.

Baked Cheddar Cheese & Black Pepper Spread

December 11, 2017 by Amanda 1 Comment

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

I entertain a lot. Holidays, football games, cookouts – we always have company. We also have a lot of unplanned, drop in kind of company. Either or, I’m always ready to host – I love it!

There are foods I always have on hand for company. Cheese is on top of the list. A simple cheese tray is always a hit – and tends to be the first thing to be cleared off the table.

Besides a cheese tray, there are so many other options for quick, throw together hors d’oeuvres & bites to eat with the almighty cheese.

I LOVE and swear by Heluva Good!® Cheese. Heluva Good! Cheese blocks are always in my fridge – be it for daily snacks for the family or a part of a food spread for company.

Heluva Good! Cheese is loaded with serious mouthwatering flavor. As always – it’s gluten free, made with real milk and a great source of protein and calcium!

Heluva Good! Cheese comes in an assortment of delicious flavors:

Colby Jack
Pepper Jack
Extra Sharp Cheddar
Sharp Cheddar
White Extra Sharp Cheddar
White Sharp Cheddar
White Mild Cheddar
Muenster
Monterey Jack
Special Reserve Extra Sharp Cheddar

I have many, many cheesy recipes I make – but today I’m talking about just one. Warm Cheddar & Black Pepper Spread. It’s a simple recipe that focuses on just two flavors – cheddar cheese & black pepper. No spices, no dash of this or that – no distractions. This is the real deal here. That being said – you want to use the best cheese – yup – Heluva Good! Cheese & a freshly ground black pepper. The combination of the two is unbelievably delicious.

This spread couldn’t be any simpler to make. It takes only four ingredients and a few minutes to put together. Shred your cheese, grind in the black pepper and mix in real mayo (none of that sweet stuff) and sour cream. Throw it in the oven and bake until the top is lightly golden brown.

This stuff will be like molten lava – so resist the temptation to dip right in. Let it sit for 10 minutes before serving.

I serve this with crackers, hard pretzels, soft pretzels, baguette slices, pita slices – heck, I could eat it right off a spoon. I will also mention that this cheesy concoction is fabulous served over a juicy chicken breast – but that’s for another time.

I always find a big selection of Heluva Good! Cheese at my local Walmart. They already have great prices – but now you can save even more! Head over to Ibotta to grab this deal now – limited quantities are available!

Thanks so much for stopping by! Stay cheesy, my friends 😉

Amanda ♥

Head over to Heluva Good! Cheese for all things cheese inspiration!

Don’t forget to grab that Ibotta offer at Walmart!

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Baked Cheddar & Black Pepper Spread

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer

Servings: 4 -6 servings

Author: Amanda

Ingredients

8 oz block of Heluva Good! Sharp Cheddar Cheese
1/3 cup sour cream
1/4 cup real mayonnaise none of that sweet stuff
30 cracks fresh ground black pepper - approximately 1 teaspoon

Instructions

Preheat oven to 350°F. Lightly grease or spray an oven safe dish(es).
Shred cheddar cheese in a mixing bowl.
Grind in fresh ground black pepper, mix.
Stir in mayo & sour cream until combined.
Scrape mixture into greased dish. Bake for 15 - 20 minutes or until mixture is golden brown.
Let rest at room temperature for 10 minutes.
Serve with crackers, hard or soft pretzels, baguette slices, pita triangles and enjoy!

Whole Wheat Cottage Cheese Pancakes

July 24, 2017 by Amanda 4 Comments

Stop, don’t go! These pancakes are totally delicious – you’d never suspect they are a healthier pancake made with cottage cheese & whole wheat flour!

Seems I’ve been on a pancake kick lately. It’s been one after another – and, hey, there might just be a few more.

Recently I’ve been working on recipes for a diabetic in my family. Pancakes were definitely something they missed, so I set out to make some good low-carb pancakes.

I made these Flax Pancakes and they were a HUGE hit from all that have tried them. I must say, they’re pretty darn impressive for being just about carb-free.

I make a few savory style pancakes with cottage cheese and decided to try them out as a more sweet breakfast pancake.

Success! The pancake lovers were in love ♥

No one guessed that cottage cheese was one of the main ingredients. Although you may see traces of cottage cheese in the pancakes – you’ll taste no curds – they seem to magically melt into the pancake : )

Oh, and no one would guess that there was no all-purpose flour nor any sugar.

So that leads us into the discussion of alternative & artificial sweeteners. I’ve never cared for artificial sweeteners and firmly believed they had no place in any kitchen but a diabetics. I swore up & down that raw honey was the best alternative sweetener. Actually, I still believe honey is best – just not for a diabetic.

Now that I find myself cooking for a diabetic I’ve been experimenting with every artificial & alternative sweetener under the sun. I just can’t get thru them all – and every time I go to the store I find a new one.

All that blabbing leads to this – use whatever sweetener you’d like. I’ve been working with SweetLeaf Sugar Leaf sweetener, so that’s what I used here. So far this has been one of my preferred low cal/carb sweeteners. It doesn’t have much of a funky taste and a little goes a long way. I actually use less than what the bag recommends.

If you have no dietary restrictions than go ahead and use good old granulated sugar. I’d suggest 1 -2 tablespoon depending on taste.

Pancakes for everyone! Enjoy!

Thanks for stopping by ♥

-Amanda-

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5 from 1 vote

Whole Wheat Cottage Cheese Pancakes

Stop, don't go! These pancakes are totally delicious - you'd never suspect they were a healthier pancake made with cottage cheese & whole wheat flour!

Cook Time10 mins

Total Time10 mins

Course: Breakfast

Servings: 1 - 2 servings

Author: Amanda

Ingredients

2 large eggs beaten
1/4 cup whole milk/4% cottage cheese
1/4 cup whole wheat flour
1/2 teaspoon vanilla extract
1/2 teaspoon SweetLeaf Sugar Leaf sweetener or preferred artificial sweetener or 1-2 tablespoons sugar
butter about 1 tablespoon

Instructions

Beat eggs.
Whisk in cottage cheese and remaining ingredients.
Add butter to griddle or frying pan and heat to medium heat.
Pour out pancakes in about ¼ cup portions - I use a ladle.
Cook for 3 minutes or until set and golden brown, flip and cook for another 2-3 minutes.
Serve and enjoy. I serve with butter and an assortment of syrups & jams. Sugar free syrup, real maple syrup, chocolate syrup....
Makes about 4 pancakes - 1 generous serving or 2 light servings.

Espresso Martini

June 20, 2017 by Amanda 4 Comments

Say hello to The Espresso Martini. Espresso, Vanilla Infused Vodka & Kahula create this bold, delicious and buzzy cocktail ♥

Whew. It’s been a hectic week or two. School is out & the kiddos are home. The days are long…..

After the first week of school being out, I found myself behind on work, sunburned, exhausted and standing amidst a house that looked like it had a brush in with a tornado. It’s not very often I want a cocktail – but this certainly was the occasion.

I’ll admit. This recipe was well planned out ahead of time – I just didn’t get around to making it for a month or two.

I bought a new espresso machine awhile back and we’ve been drinking copious amounts of it. I love espresso desserts and knew that I had to get on a few good cocktail recipes as well.

As with every cocktail, you’ll find a thousand different formulas. When it comes to creating your perfect drink, you should make it to your taste. Make, shake and taste until you’ve created your perfect concoction.

My perfect Espresso Martini is made with vanilla vodka. Not so much the sweet vanilla vodka you’ll find at your liquor store, but a simple vanilla infused vodka you make at home. Though if you like the bottled vanilla stuff – I won’t judge 😉

Making a vanilla infused vodka will take a week or two and about almost zero effort. Slice a vanilla bean, throw it in a bottle of decent vodka and give it a shake & swirl once a day. Taste after a week. If you want more vanilla flavor, let the vodka sit for a few more days until you’ve reached your desired taste. Strain the vodka & enjoy.

Much like my coffee & espresso – I don’t like this cocktail with any extra sweetness. I’m sweet enough 😉 If you find this martini a little too stiff for you taste, go ahead and add a 1/4 – 1/2 ounce of simple syrup.

Cheers to the summer crazies. Thanks for stopping by ♥

-Amanda-

Print Recipe

Espresso Martini

Say hello to The Espresso Martini. Espresso, Vanilla Infused Vodka & Kahula create this bold, delicious and buzzy cocktail ♥

Cook Time5 mins

Total Time5 mins

Course: Drinks

Servings: 1 drink

Author: Amanda

Ingredients

2 oz vanilla vodka
1 oz espresso
1 oz Kahula
optional - I do not use 1/4 - 1/2 oz simple syrup

Instructions

Combine all ingredients in a shaker and top with ice.
Shake. Shake vigorously. Shake until your hand is so cold you just can't take it anymore.
Strain into a martini glass. Serve immediately.

Flatbread Pizza & Quesadillas

May 8, 2017 by Amanda 4 Comments

This post was sponsored by Weight Watchers® International as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Chicken Parmesan Pizza & Cheesy Chicken Quesadillas using Flatout® Flatbreads (endorsed by Weight Watchers®). Quick, delicious & better for you meals! Oh, and I have coupons to share!

Ahhhh….warm weather and sunny days. After months of intolerable weather, there is no place I’d rather be than outside.

Some days the last thing I want to think about is dinner….and then dinner time happens. Man, I’m hungry and I got three other people to feed!

I do my best to feed my family well. A nutritious & well balanced diet is important to me. I stay away from fast foods & ready made, prepackaged meals.

In addition to a well-balanced diet, well, I’ll cut to the chase – swimsuit season is just a month away! Lighter meals are a must for me this time of the year. Baking breads & sweets all thru the winter certainly has it’s advantages & disadvantages 😉

I’ve learned a bit of meal prep is important to keep myself on track for quick & healthy meals. Nothing complex, no whole day cooking marathons. Cook up a few chicken breasts, marinate some meat so it’s ready to cook, soak and cook some beans, chop up some veggies, make some salsa – simple ingredients that can go in any direction.

I’m not big into meal planning. I enjoy being sporadic and cooking whatever strikes me. I keep a well stocked pantry and lots of fresh ingredients on hand. Food should be fun – not a scheduled chore.

Flatout® Flatbread (endorsed by Weight Watchers®) are one of my secrets to making quick meals healthy & delicious. I love these flatbreads and always keep a few varieties on hand. They’re BIG on flavor but LOW in carbs and sugar – plus they’re loaded in protein and fiber! Who doesn’t love a customized pizza or a quesadilla loaded with their favorite ingredients?! I use Flatout Light Original for quesadillas & Flatout Thin Crust Flatbread Pizza Rosemary Olive Oil for pizzas!

I use Weight Watchers® Shredded Cheese to LOAD up on my Flatbread creations. Low-fat doesn’t always mean sacrificing of flavor or scary ingredients. The only difference is Weight Watchers® cheese is made using low-fat milk.

I’ll mention snacking, because yes, we all snack. I was fortunate enough to sit in on a few dietary classes a few months ago. Snacking came up over & over again. Snacking is great – unless it becomes overindulgent. The key is a healthy snack and controlling your portion sizes. You know what was on the top five list of best snacks? Popcorn. Now we’re not talking your bucket of movie theater popcorn drenched in butter – because that’s the overindulgent part. But one serving of popcorn – that’s just about the perfect snack!

JOLLY TIME® Healthy Pop® Popcorn (endorsed by Weight Watchers®) has made snack time easy, delicious & totally foolproof. No measuring, no counting calories or carbs – the perfect portion is all ready to go for you!

Thanks so much for stopping by! I hope you enjoy these “better for you” snack & meal ideas! What are your go-to nutritious meals when pressed for time?

-Amanda-

I found everything I needed to create these delicious recipes at my local Giant Food Stores. Flatout® Flatbread (endorsed by Weight Watchers®) are located in in the deli/bakery section.

Coupon Alert

Buy any 3 participating Weight Watchers® products, save $2. Limited quantity of offers. Offer expires 5/20/17. Search for coupon by entering Weight Watchers® brand name (link below)

Visit here for Giant Foods rewards program & coupons!

Visit here for more information on Weight Watchers®, products, recipes & store locator.

I love my local Giant Food Store and their rewards card program! No longer do I have to fuss with cutting coupons – I visit their website and load coupons straight to my rewards card! This program is available at all Ahold grocery retailers: Stop & Shop, Giant Carlisle, Martin’s and Giant Landover!

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5 from 1 vote

Flatbread Chicken Parmesan Pizza

A quick, delicious & lighter pizza made with grilled chicken & Flatout® Flatbread Pizza (endorsed by Weight Watchers®)

Cook Time8 mins

Total Time8 mins

Course: dinner

Servings: 1 -2 servings

Author: Amanda

Ingredients

Flatout® Thin Crust Flatbread Pizza Rosemary Olive Oil
cooked chicken breast cut into strips (approximately 1/4 pound)
3/4 cup shredded cheese approximately I used a blend of Parmesan & Weight Watchers® Mexican Style Blend
tomato sauce I used about 3 tablespoon
dried or fresh Italian herbs garlic powder, salt & pepper - any seasonings you prefer.

Instructions

Preheat oven to 375°F.
Place just Flatout® Thin Crust Flatbread Pizza on an aluminum foil lined cookie sheet.
Bake for 2 minutes. Remove from oven.
Layer with toppings. Layer with cheese first, then chicken, sauce, more cheese and any herbs or seasonings you'd like. Use less or more amounts of cheese, chicken, sauce to your preference.
Bake for 4-6 minutes or until cheese is melted through.
Slice & enjoy!

Print Recipe

5 from 1 vote

Flatout Cheesy Chicken Quesadillas

A quick, delicious & Cheesy Chicken Quesadilla made with grilled chicken & Flatout® Flatbread (endorsed by Weight Watchers®).

Cook Time10 mins

Total Time10 mins

Course: dinner

Servings: 1 -2 servings

Author: Amanda

Ingredients

1 Flatout® Flatbread Light Original
1 cup Weight Watchers® Mexican Blend Shredded Cheese approximately
1/4 pound cooked chicken breast cut into strips (approximately)
drizzle of olive oil
optional toppings - sour cream salsa, tomatoes, avocado, peppers, cilantro, hot sauce

Instructions

Heat up a griddle or frying pan over medium / medium-high heat.
Drizzle or spritz olive oil over cooking surface.
Fold the Flatbread in half. Fill with chicken & cheese (more or less if you'd like)
Place on griddle - cook until both sides are golden brown and cheese is melted, 3-5 minutes each side.
Serve with sour cream, salsa, tomatoes, avocado, peppers, cilantro or hot sauce if you'd like.
Enjoy!

Flax Pancakes | Low Carb & Diabetic Friendly

April 13, 2017 by Amanda 24 Comments

Light, fluffy and tender Low Carb Flax Pancakes that are ridiculously simple to make. Awesome breakfast for Carb Counters & Diabetics – but great for anyone who enjoys a healthy breakfast!

Pancakes. People love them. Pancake options, combinations and toppings are endless. The humble pancake has been reinvented a million different ways and people still find joy in getting creative with them.

With a diabetic in the family I had to rethink my pancake recipes. I worked on some whole wheat pancakes and coconut flour pancakes, both delicious and will be shared in the future.

But I knew I could do better. The flavor and textures were great – but I knew I could get lower with the carbohydrate numbers. I knew the solution as well – the almighty ground flaxseed meal.

I love ground flax. It’s an ingredient I use often – it tastes great, is filling, packs some serious nutrition and it’s cheap! I add it to yogurt, smoothies, to many of my baked goodies and I love making breakfast foods with it – I make a mean flax porridge and endless flax mug muffin combinations. I knew with a little coaxing it would take on pancake form perfectly.

I found a few recipes online to try and start with – like always, it’s a lot of trial and error. When I finally found something that worked I just about fell in love. Simple, to the point, and tasted like a pancake you would want to eat any given morning.

You’ll definitely know that it’s not your regular all-purpose flour pancake, but man-oh-man, it sure is surprisingly close. Light, fluffy and tender – with a drizzle of syrup some might not even notice the difference. My family was in disbelief. My daughter loves them and says they remind her of “French Toast Pancakes”. Seriously, people without any dietary restrictions can appreciate this pancake as much as those who have to count carbs. Flax pancakes for all!

Try it. Get your healthy on. You’ll love it, at least with this recipe you will 😉

Thanks for stopping by ♥

-Amanda-

Recipe adapted (just a tad) from Unbreaded – check them out for lots of low-carb goodness.

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3.75 from 4 votes

Flax Pancakes | Low Carb & Diabetic Friendly

Light, fluffy and tender Low Carb Flax Pancakes that are quick & simple to make. Awesome breakfast for Carb Counters & Diabetics - but perfect for anyone who enjoys a healthy breakfast!

Prep Time2 mins

Cook Time8 mins

Total Time10 mins

Servings: 4 pancakes

Author: Amanda

Ingredients

3 tablespoon flaxseed meal
1 tablespoon stevia in the raw or preferred low cal sweetener
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
3 large eggs
1/2 teaspoon vanilla extract
butter about 1 tablespoon

Instructions

In a small bowl combine flaxseed meal, stevia, baking powder, cinnamon and salt.
Whisk in eggs and vanilla extract.
Add butter to griddle or frying pan and heat to medium heat. I set my griddle at about 250°F.
Pour out pancakes in about 1/4 cup portions - I use a ladle. You should get 4 - 5 pancakes.
Cook for 3-5 minutes or until set and golden brown, flip and cook for another 2-3 minutes.
Serve and enjoy. I serve with butter and an assortment of syrups & jams. Sugar free syrup, real maple syrup, chocolate syrup....
NOTE This recipe makes about 4 pancakes - 1 hearty serving. Recipe can easily be tripled or doubled. These pancakes are great made ahead and reheated.

Low Carb Chocolate Peanut Butter Protein Bars | Diabetic Friendly

February 3, 2017 by Amanda 16 Comments

Peanut Butter Low Carb Protein Bars. Coming in at about 10 grams carbs & protein per bar – these are perfect for diabetics & carb counters.

First you should know, I definitely haven’t jumped on some New Year’s “low carb” bandwagon. I love all bread & baked carb goodness and that will never, ever, EVER change.

That being said, I have a diabetic in my family and have been trying to create healthier baked goods, snacks & meals that everyone can enjoy.

I have a lot to learn about diabetic cooking, but I’m embracing it for those I love and I’m on my way. I was fortunate enough to attend classes at Einstein Medical with a dietitian who has 15+ years of serious knowledge & experience in nutrition for diabetics.

Here’s a reminder – sugar is sugar. I’ve talked about this before when it comes to fad diets and such – but again – sugar is sugar. Be it granulated sugar, turbinado sugar, coconut sugar, maple syrup, honey, agave, applesauce, molasses – whatever – it all translates to sugar when consumed.

A diabetics challenge is eating the right balance of carbohydrates, proteins & fiber. It isn’t a game of cutting out carbs – eliminating or eating too little will causes as many problems as eating too many. The goal is to eat nutritious, well balanced meals. Obviously carb counting is a must when diabetic. It’s tricky. You’d think going whole grain all around would be the solution. It is & it isn’t. It’s complicated.

Anyhow. I’ve spent far too much time reading nutrition labels in grocery stores, trying to find the best of the best. Protein bars are a tricky one. I haven’t found any yet with under 15 grams of carbs and a decent amount of protein. Lucky for us all, creating one at home takes only minutes to mix up.

This bar comes in at about 10 grams of carbs & protein. It’s perfect as is and I whole heartily suggest making the recipe as is. If you find yourself wanting just a little bit more, you could spread a teaspoon of peanut butter on top or add a few chocolate chips to each cut bar as needed.

The protein powder you use here is key. The protein powder I use contains 8 grams carbs & 27 grams protein per scoop / 36 grams. You’ll find protein powders with lower carbs & much higher carbs. Pay attention and read labels.

I use unsweetened almond milk in this recipe. You can use any milk you like but it will add to the carb count. Unsweetened almond milk has less than 1 carb per serving – it’s something diabetics should definitely work into their diets.

Enough is enough on nutrition talk. Go ahead and try the protein bars. The texture of raw coconut flour may take a little getting used to but is really worth working into your diet. It’s loaded with all the things you want and less of the things you don’t 😉

Thanks for stopping by! Happy eating!

-Amanda-

Print Recipe

5 from 3 votes

Chocolate Peanut Butter Protein Bars | Diabetic Friendly

Peanut Butter Low Carb Protein Bars. Made with coconut flour - perfect for diabetics & carb counters.

Prep Time2 hrs

Cook Time5 mins

Total Time2 hrs 5 mins

Course: diabetic, healthy(ish)

Servings: 9 bars

Author: Amanda

Ingredients

1 cup raw organic coconut flour
2 scoops chocolate or chocolate peanut butter protein powder 36 grams each scoop
3 tablespoon coconut oil solid then melted
1/2 cup +1 tablespoon unsweetened almond milk
4 tablespoon peanut butter
1 tablespoon cocoa powder

Instructions

Combine all ingredients in a food processor.
Process until completely combined, stopping once or twice to scrape sides.
Taste. If mixture is too dry for you - add an additional 1-2 tablespoon of almond milk. Additional peanut butter can be added but it will change the carb & protein totals.
Line a 8" or 9" square pan with wax paper.
Transfer mixture to pan - spread/pat down with a spatula into an even layer.
Refrigerate for a few hours. Remove wax paper from pan and cut protein bars into 9 pieces - I use a pizza cutter.
Store protein bars covered in fridge. I enjoy these bars as is - but if you feel you need a little more - spread a bit of peanut butter and a pinch of chocolate chips on top.

Pork and Sauerkraut

April 1, 2015 by Amanda 55 Comments

Pork and Sauerkraut – a PA Dutch favorite and traditional New Years Day meal. This is my Polish grandmom’s extra special version.

Pork and Sauerkraut. It’s a traditional New Years Day meal in these parts. I love pork, I love sauerkraut and I love the combination. Thing is though, it has to be made right – nothing worse then tough pork with sauerkraut straight from the can dumped on top of it. When a little love and effort is put into it you’ll find this to be a dish you enjoy eating year round.

My grandmother Halina was born in Dzisna, Poland. Difficult circumstances combined with the kindness of others brought her to the United States in her late teens. Halina was an amazing woman. Strong, beautiful, hard working, dedicated and an inspiration to me in many ways. She passed away on Valentine’s Day this year. Loss is always difficult, as were the past few years of her life. I try not to think about the past few years so much and instead celebrate her 83 years of life.

Halina was a great cook. She could make something out of anything. She could make something out of almost nothing – hard times had called for it. I grew up enjoying many of her Polish dishes. Thoughts of her galumpkis and homemade perogies will forever make me smile. She also made the BEST pork and sauerkraut I’ve ever had. A little ‘TLC” made all the difference in the world.

Her method – she “dressed up” the sauerkraut. She preferred the bagged stuff but would make do with whatever if need be so. She would dump the sauerkraut into a colander, rinse it and squeeze all the liquid out a few times. Then she would add it to a frying pan filled with buttery golden brown onions and would fry it all together. All that buttery sauerkraut goodness would go on top of a pork roast and into a low oven until fall apart tender.

Her simple method transformed the sauerkraut into far more then just plain “sour cabbage”. The butter and golden brown onions give almost a richness to it. Suddenly you realize you’re not scraping all the sauerkraut off to the side – you actually find yourself wanting more sauerkraut than pork. Who would have known a Polish immigrant named Halina knew the secret to making greatness of sauerkraut?

I serve this up with spaetzle. Pork, sauerkraut and spaetzle – that’s a plate with some serious yum factor. Pork and sauerkraut is traditionally served over mashed potatoes but also goes well with buttered noodles or any kind of potatoes.

Not a day goes by that I won’t think of my grandmother. I celebrate her life and the time I had with her. I’m thankful that as I got older I watched and helped her work in the kitchen. Her simplistic approach to food and cooking will always inspire me. I do hope you love this recipe as much as I do. Happy Cooking.

-Amanda-

Print Recipe

4.93 from 14 votes

Pork and Sauerkraut

Pork and Sauerkraut - a PA Dutch favorite and traditional New Years Day meal. This is my Polish grandmom's extra special version.

Prep Time40 mins

Cook Time6 hrs

Total Time6 hrs 40 mins

Course: Pork

Servings: 6 -8

Author: Amanda

Ingredients

2 large onions chopped
6 tablespoon butter
3 cloves garlic minced
2 pound bag of sauerkraut if you like lots of kraut you may want to use an additional 1-2 pounds
3-4 pound pork shoulder/butt roast
salt and pepper

Instructions

Preheat oven to 250
Melt butter over medium-high heat in a saute pan.
Add onions and saute until golden brown, about 10- 15 minutes.
Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside.
Add garlic to onions, saute for a minute or two.
Add sauerkraut to saute pan. Reduce heat to medium. Cook for about 15 minutes, mixing often, until everything is well blended. Add a bit more butter if mixture seems too dry.
Generously salt and pepper all sides of a pork roast. Place into a roasting pan. Spoon sauerkraut over roast. Cover with lid and cook for 5-6 hours or until pork is fork tender. If using a lean roast, check pan after an hour. If everything seems to be drying out, add a cup of water.
When pork is tender, shred/chunk pork, remove any bones, salt & pepper to taste and mix pork and sauerkraut together.
Serve over mashed potatoes, spaetzle, noodles or potato chunks. Enjoy : )

Today I’m sharing with you everything you’re definitely going to want to know about Food Lion’s Shop & Earn Program. Oh, and while I was shopping there I had to grab a few steaks! So, I have to share our favorite quick & easy steak marinade ♥

Food Lion saves me even more money when I use Shop & Earn. It’s simple to sign up – you can do it right from your phone or computer! Download the App and activate your Shop & Earn rewards to start saving today!

Food Lion's Shop & Earn Program + Our Favorite Steak Marinade

Ingredients

Instructions

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Low Carb Peanut Butter Cream Cheese Protein Bars | Diabetic Friendly

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*Coupon Alert*

Flatbread Chicken Parmesan Pizza

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Flatout Cheesy Chicken Quesadillas

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Light, fluffy and tender Low Carb Flax Pancakes that are ridiculously simple to make. Awesome breakfast for Carb Counters & Diabetics – but great for anyone who enjoys a healthy breakfast!

Flax Pancakes | Low Carb & Diabetic Friendly

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Peanut Butter Low Carb Protein Bars. Coming in at about 10 grams carbs & protein per bar – these are perfect for diabetics & carb counters.

Chocolate Peanut Butter Protein Bars | Diabetic Friendly

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Pork and Sauerkraut – a PA Dutch favorite and traditional New Years Day meal. This is my Polish grandmom’s extra special version.

Pork and Sauerkraut

Ingredients

Instructions

Hungry for more pork & sauerkraut goodness? Check out my Hungarian Goulash!

Coupon Alert