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Lowcarb Cooks, 14 S MINNESOTA Street, Paris (2025)

28/02/2025

ZERO CARB Crust Hot Pocket! Low Carb Cheesy Pizza

Servings: 6

Ingredients:
1 lb ground chicken

¼ cup parmesan cheese

Salt and pepper to taste

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp italian seasoning

2 tbsp tomato paste

½ cup mozzarella cheese, shredded

¼ cup pepperoni slices

Avocado oil spray

Directions:
Preheat oven to 375F

In a large mixing bowl, add your ground chicken, and your seasonings - salt, pepper, paprika, garlic powder and chili powder. Mix well.

Line a baking sheet with parchment paper, spray avocado oil spray and add your chicken crust.

Spread your crust to about ¼ inch thick and add your mozzarella cheese and pepperoni toppings on one side. You can use any topping you’d like at this time.

Fold your pocket over and seal your edges.

Add parmesan cheese on the top, and press down. You’re making a crust.

Bake for 25-30 minutes for your chicken to cook thoroughly, and then broil for the last 2-3 minutes for extra crisp.

Allow to cool for 10 minutes, cut and enjoy!

Nutrition:
Nutrition per serving:
Calories - 204
Fat - 13g
Protein - 19g
Total Carbs - 3g
Net Carbs - 2g (from the seasonings)

10/02/2025

Overnight Fat-Burning Cucumber Salad

Ingredients:

Cucumbers
1 tablespoon salt
1 carrot, grated or thinly sliced
2 green onions, chopped
40 ml olive oil
20 grams sugar
20 ml soy sauce
15 grams paprika
20 grams sesame seeds
Directions:

Prepare the Cucumbers:

Slice the cucumbers thinly and place them in a bowl. Add the salt and mix well. Let sit for 10–15 minutes to draw out excess water.
Drain and gently squeeze out any remaining moisture.
Add the Vegetables:

Add the grated or thinly sliced carrot and chopped green onions to the cucumbers.
Prepare the Dressing:

In a small bowl, mix the olive oil, sugar, soy sauce, and paprika. Stir until the sugar dissolves.
Combine the Salad:

Pour the dressing over the vegetables and mix well to coat evenly.
Finish with Sesame Seeds:

Sprinkle sesame seeds over the salad and give it a final toss.
Chill and Serve:

Cover the salad and let it sit in the fridge for at least 2 hours or overnight for the best flavor. Serve chilled.
Enjoy this light and refreshing salad that's perfect for healthy, restful evenings!

10/02/2025

Buffalo Chicken Alfredo Penne

Ingredients:

1 lb penne pasta
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese
1/2 cup buffalo sauce (adjust to taste)
1/2 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:

Step 1: Cook the Pasta

Boil a large pot of salted water.
Add the penne pasta and cook until al dente, according to package instructions.
Reserve 1 cup of pasta water before draining the pasta.
Set the pasta aside.
Step 2: Prepare the Chicken

Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken to the skillet and cook until golden brown and cooked through, about 5–7 minutes.
Remove the chicken from the skillet and set aside.
Step 3: Make the Alfredo Sauce

In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the heavy cream and bring to a gentle simmer.
Gradually add the Parmesan cheese, stirring constantly, until the cheese is melted and the sauce is smooth.
Step 4: Add Buffalo Flavor

Stir in the buffalo sauce and red pepper flakes (if using) into the Alfredo sauce.
Adjust the amount of buffalo sauce based on your desired level of heat.
Step 5: Combine Everything

Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta to the skillet and toss everything together.
If the sauce is too thick, stir in some of the reserved pasta water, a little at a time, until you reach your desired consistency.
Step 6: Serve

Garnish with chopped parsley and additional Parmesan cheese, if desired.
Serve immediately and enjoy the spicy, creamy deliciousness!
Cooking Time: ~30 minutes
Servings: 4–6

This Buffalo Chicken Alfredo Penne combines creamy, cheesy goodness with a spicy kick, making it a crowd-pleaser for any dinner table!

10/02/2025

Cherry Lime Mocktail

Ingredients:

Lime wedges
Kosher salt
Cherry juice (or cherry juice blend)
Lime juice
Frozen pitted dark sweet cherries
Honey (optional)
Ice, optional
Directions:

Step 1: Salt the Rim

Using the lime wedges, moisten the rims of four cocktail or mocktail glasses. Set aside the lime wedges for garnish.
Sprinkle kosher salt onto a plate. Hold each glass upside down and dip the rims into the salt, ensuring the edges are well-coated. Set the glasses aside.
Step 2: Blend
3. In a blender, combine the cherry juice, lime juice, frozen cherries, and honey if you’d like a touch of sweetness (start with 1 tablespoon).
4. For a slushy texture, add ice to the blender. Cover and blend until smooth, about 45 seconds to one minute.

Step 3: Serve
5. Pour the mocktail mixture into the prepared salt-rimmed glasses.
6. Garnish each glass with a reserved lime wedge and a cherry.

Enjoy this refreshing and alcohol-free cherry lime mocktail!

10/02/2025

Hearty Chicken Ham and White Bean Soup: A Comforting Classic
Ingredients:
Base Ingredients:

1 lb (2 cups) dried white beans (such as cannellini or navy beans), soaked overnight, or 2 cans (15 oz) white beans, rinsed and drained
1 large chicken ham bone or 2 cups diced chicken ham
8 cups chicken or vegetable broth
2 tablespoons olive oil or butter
1 large onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 bay leaves
Seasonings:

1 teaspoon dried thyme
1 teaspoon smoked paprika (optional, for a smoky depth)
Salt and black pepper, to taste
Garnishes:

Fresh parsley, chopped
Crusty bread or rolls, for serving
Directions:

Prepare the Beans

If using dried beans: Drain the soaked beans and rinse thoroughly.
If using canned beans: Rinse and set aside.
Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the Chicken Ham and Broth

Place the chicken ham bone (or diced chicken ham) into the pot with the sautéed vegetables.
Pour in the chicken or vegetable broth, ensuring the chicken ham bone is submerged.
Add the drained beans, bay leaves, dried thyme, and smoked paprika (if using).
Simmer the Soup

Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours if using dried beans, or 30-40 minutes if using canned beans.
Stir occasionally, scraping the bottom of the pot to prevent sticking.
Check for Doneness

When the beans are tender, remove the chicken ham bone from the pot.
If the chicken ham bone has any meat left, shred it and return it to the soup. Discard the bone and bay leaves.
Season and Serve

Taste the soup and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with chopped parsley. Serve with crusty bread for dipping.
Pro Tips for the Best Chicken Ham and White Bean Soup

Use a Chicken Ham Bone: A chicken ham bone adds incredible flavor to the broth, but diced chicken ham works wonderfully as well.
Blend for Creaminess: For a thicker texture, blend a cup of the soup and stir it back into the pot.
Customize Vegetables: Add leafy greens like kale or spinach, or toss in diced potatoes for extra heartiness.
Make It Spicy: Add a pinch of red pepper flakes for a subtle kick.
Nutritional Information (Per Serving)

Calories: ~250 kcal
Protein: ~18g
Carbohydrates: ~30g
Fat: ~6g
Fiber: ~7g

10/02/2025

Japanese Coffee Jelly

Ingredients:

1 cup boiling water
1 cup cold water
1/3 cup white sugar
3 tsp gelatin powder
2 tbsp instant coffee
Optional Garnish Ideas:

Whipped cream
Chocolate shavings
Coffee beans
Fresh mint leaves
Condensed milk
Cocoa powder
Directions:

Prepare the Coffee Mixture:
In a large jug, combine the instant coffee, gelatin powder, sugar, and boiling water. Whisk thoroughly until the sugar and gelatin have completely dissolved, ensuring no gelatin is stuck at the bottom.

Add Cold Water:
Pour in the cold water and whisk again to blend everything smoothly.

Set the Jelly:
Pour the coffee mixture into individual dessert cups or a large glass dish.

Optional Step: Use a whisk to gently break any large bubbles around the edges to achieve a smooth surface when the jelly sets.
Chill:
Place the jelly in the refrigerator for at least 3 hours to fully set.

Serving:

If the jelly was set in a dish, cut it into cubes and scoop them into serving dishes.
Add any garnishes you like directly on top of the jelly, such as whipped cream, chocolate shavings, coffee beans, condensed milk, or fresh mint leaves.
Enjoy this refreshing and lightly caffeinated dessert!

10/02/2025

Crock Pot Chile Verde with Beef

Ingredients:

2-3 pounds beef chuck, cubed
3-4 cloves garlic, minced
1-2 tablespoons oil (olive or vegetable)
Salt and pepper, to taste
2-3 cups diced green chiles (fresh or canned)
1 diced Roma tomato
1 spoonful chicken bouillon (or 1-2 cups chicken broth)
1 teaspoon garlic powder
1-2 tablespoons flour
1 cup water (or as needed)
Optional: 2-3 potatoes, cubed
Directions:

Brown the Meat:

In a large skillet, heat the oil over medium heat. Add the cubed beef and season with salt and pepper. Brown the meat on all sides, then remove it from the skillet and set aside.
Prepare the Crock Pot:

In the crock pot, combine the browned beef, diced green chiles, diced Roma tomato, chicken bouillon, and garlic powder.
Create a Roux:

In the same skillet used for browning the meat, add the flour to the drippings and cook over low heat until browned. Gradually whisk in about 1 cup of water, stirring until smooth and thickened.
Combine:

Pour the flour mixture into the crock pot with the meat and chiles. Stir to combine.
Cook:

Cover and cook on high for about 2 hours or on low for 4 hours, until the beef is tender.
Optional Potatoes:

If using potatoes, boil them separately until just tender, then add them to the crock pot during the last 30 minutes of cooking to prevent them from falling apart.
Final Adjustments:

After cooking, taste and adjust the salt as needed. Stir gently to incorporate the potatoes.
Enjoy your Crock Pot Chile Verde with Beef!

10/02/2025

Crispy Turkey Bacon Ranch Chicken Wraps

Ingredients:

2 cups cooked, shredded chicken
½ cup ranch dressing
1 cup shredded lettuce
4 large flour tortillas
6 slices cooked turkey bacon, crumbled
1 cup shredded cheddar cheese
Directions:

In a bowl, mix the shredded chicken with ranch dressing until evenly coated.
Lay each tortilla flat on a clean surface.
Layer each tortilla with shredded lettuce, the chicken mixture, crumbled turkey bacon, and shredded cheddar cheese.
Roll up each tortilla tightly, tucking in the ends to secure the filling.
Heat a skillet over medium heat. Place the wraps in the skillet and toast each side until golden brown and crispy, about 2–3 minutes per side.
Remove the wraps from the skillet, slice them in half, and serve with extra ranch dressing for dipping.
Perfect for a quick lunch or dinner!

10/02/2025

Green Olive and Feta Cheese Dip

Ingredients:

1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon onion powder
½ to 1 teaspoon garlic powder (adjust to taste)
4 ounces crumbled feta cheese
6 ounces green olives with pimento, drained (reserve brine if desired)
3 tablespoons olive brine (optional, for consistency)
Directions:

Blend Base Ingredients:

In a food processor, blend the softened cream cheese, mayonnaise, and crumbled feta cheese until smooth and creamy.
Add Seasonings:

Mix in the onion powder and garlic powder, adjusting to taste.
Incorporate the Olives:

Add the green olives to the mixture and pulse until well combined but slightly chunky, depending on your texture preference.
Adjust Consistency (Optional):

Stir in olive brine one tablespoon at a time until the dip reaches your desired consistency.
Serve:

Transfer the dip to a bowl and serve immediately, or chill in the refrigerator for enhanced flavor.
Pairings:
Serve with crackers, pita chips, fresh veggies, or toasted bread slices for a tangy, savory appetizer!

09/02/2025

Strawberry-Cherry Pie

Ingredients:

1/4 pound diced fresh strawberries
2/3 cup granulated sugar
1/4 cup instant tapioca
Your favorite pie dough recipe—enough for a 9-inch double-crust pie
1 1/2 pounds pitted cherries
Pinch of salt
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon pure vanilla extract
Directions:

Step 1: Prepare the Dough

Roll pie dough 1/8 inch thick until large enough to fit into your prepared pie plate with 1 inch of overhang all around.
Brush the bottom of the pie crust with vanilla extract and sprinkle with granulated sugar to help keep it from getting soggy.
Roll out the remaining pie dough into a circle about 1/8 inch thick and refrigerate while you prepare the filling.
Step 2: Make the Filling

Combine the cherries and strawberries in a large bowl.
Mix the sugar, tapioca, salt, and lemon zest in a small bowl. Sprinkle over the fruit and mix well.
Add the lemon juice and vanilla extract and toss to coat. Allow the filling to sit for about 30 minutes to draw off extra juices.
Using a mesh or slotted spoon, spoon the filling into the chilled bottom crust, discarding the leftover juices.
Step 3: Assemble the Pie

Remove the circle of dough from the refrigerator. Use a cookie cutter in the center (or cut slits) to create a vent for steam.
Carefully transfer the pie top over the filling and decorate as desired. Crimp the edges as desired.
Step 4: Add Final Touches

Brush the top of the pie with melted butter, an egg wash, milk, or heavy cream to achieve a golden crust.
Sprinkle with granulated or sparkling sugar, if desired.
Step 5: Bake the Pie

Place a foil-lined rimmed baking sheet on the center or bottom rack of the oven and preheat to 350°F.
Cover the edges of the pie with foil or a pie crust shield.
Place the pie on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, about 60 to 65 minutes, checking after 35 minutes for browning. Rotate the baking sheet for even browning.
Step 6: Cool and Serve

Let the pie cool for at least 3 hours before serving to allow the filling to set.
Flaky Pie Crust

Ingredients:

9 1/2 tablespoons Crisco (chilled in freezer until almost frozen)
9 1/2 tablespoons chilled butter
3 1/2 cups pastry flour (or White Lily all-purpose flour)
Up to 1/4 cup sugar (optional)
Ice water
Directions:

Cut the butter into small pats and place in a mixer bowl with the Crisco.
Add 1 cup flour and mix with a pastry cutter.
Continue adding the remaining flour until the mixture resembles small peas. Return to the freezer for a while.
Gradually add up to 1 cup ice water, a little at a time, until the dough has a play-doh consistency.
Divide the dough into two equal disks, wrap in plastic wrap, and chill for several hours or overnight.
When ready to use, sprinkle the surface and rolling pin with flour. Roll dough into two circles approximately 1/8 inch thick.
Enjoy this festive and delightful Strawberry-Cherry Pie with its flaky, buttery crust and luscious fruit filling—a perfect treat for Christmas or any celebration!

09/02/2025

Potato, Turkey Bacon, and Cheese Muffins

Ingredients:

2 medium potatoes (about 400 g), boiled and mashed
6 slices turkey bacon, cooked and crumbled
1 cup (100 g) cheddar cheese, shredded
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
½ cup (120 ml) milk
¼ cup (60 g) butter, melted
2 tablespoons green onions, finely chopped (optional)
Directions:

Prepare the Batter:
Preheat your oven to 190°C (375°F) and grease a 12-cup muffin tin or line it with muffin liners.
In a large bowl, combine the mashed potatoes, crumbled turkey bacon, shredded cheese, and green onions (if using).

Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.

Combine Wet Ingredients:
In another bowl, whisk the eggs, milk, and melted butter until well blended.

Combine All Ingredients:
Add the dry ingredients to the potato mixture and stir until just combined.
Slowly pour in the wet ingredients and mix gently until the batter is well incorporated. Avoid overmixing.

Fill the Muffin Tins:
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake:
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Serving Suggestions:

Pair with a dollop of sour cream or Greek yogurt for a creamy dip.
Serve alongside scrambled eggs for a hearty breakfast.
Enjoy as a snack with a hot cup of coffee or tea.
Add to lunchboxes for a satisfying midday treat.
Serve with a fresh green salad for a light meal.

09/02/2025

Peanut Butter Snowballs

Ingredients:

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup powdered sugar (for rolling)
Directions:

Step 1: Make the Dough

In a large bowl, whisk the softened cream cheese and peanut butter together until smooth and well combined.
Gradually add the powdered sugar, mixing thoroughly until a thick dough forms.
Cover the bowl and chill the mixture in the refrigerator for about 2 hours.
Step 2: Form the Snowballs

Once the dough is chilled, scoop out a level tablespoon of the mixture.
Roll it into a smooth ball using your hands.
Repeat the process until all the dough has been formed into balls.
Step 3: Coat the Snowballs

Roll each ball generously in powdered sugar, ensuring they are evenly coated.
Step 4: Store and Serve

Place the snowballs in an airtight container and refrigerate.
They can be stored in the fridge for up to 10 days.
Enjoy these creamy, sweet, and indulgent treats!

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