Mexicana Mama's Meatloaf and New Crockpot Recipes

I love my crockpots. Yes, that is plural. I love my multi-cooker too. A girl who has 4 slow cookers can never have too many crockpot recipes. They are wonderful time savers, energy savers, and money savers too. I often slow cook meats in large batches to use several different ways. But sometimes, it is great to have a complete meal or even a side dish in the slow cooker. This month, we gotcha covered.

I have some wonderful "filling" for soft tacos, salads and omelets. So versatile, and yet the flavor profiles you can make are endless. My Chicken Mole is incredible. I have enjoyed amazing salads with it, and my son loved it in quesadillas. But then, you will also want to try the new Tipsy Chicken Verde. Beer, salsa and cream cheese make so delicious. I admit to eating a bowlful alone, but it is meant to be on salad greens, in a low carb wrap or flavoring an omelet.

 I have terrific one pot meals too--like the totally tasty Stuffed Pepper Soup. That one uses Miracle Rice, but even my super picky hubby really liked it. Woohoo. Anytime I can serve soup as the main meal, I am happy. Plus, in my multi-cooker, I can use the browning function and skip browning the beef in a separate skillet. Fewer dishes to wash. Country Ribs are also excellent in the slow cooker. I still had some cranberries left from the holidays, so they combined with balsamic vinegar for a slightly sweet and tart main dish. Easy!

So that is a peak into what this month's Diner News features. Now onto the featured recipe to share here. I chose this meatloaf, because most don't think of making meatloaves in the crockpot. You so can! I have pressure cooked them too, but this was so easy. I prepped it the night before, then added it to the cooker in the morning before school. Because my multicooker can delay start time, I didn't have to overcook. I set it to start a couple of hours after I left. Can't tell you just how good the house smelled when I got home! I love my cooker because it keeps the dish warm after the programmed end time too. I love all these features.

The star in this dish is the fire roasted salsa style tomatoes. If you can't find those at Aldi, then you can substitute another brand or a can of Rotel style tomatoes. I am thinking they would make it a much spicer taste, but still good.

Mexicana Mama Meatloaf in the Crockpot

1 1/2 lb ground beef

14.5 oz can fire roasted salsa style tomatoes

1 egg

1 tbsp coconut flour

1 tbsp chia seeds

2 tsp chili powder

1 tsp cumin

1 tsp salt

1 tsp garlic powder

1/2 tsp onion powder

1/4 cup grated Cheddar cheese

Combine meat with 1 cup tomatoes, egg, coconut flour, chia, and spices. Form into a ball and place into an ovenproof bowl that will fit inside the slow cooker. Top with remaining tomatoes. Pour a  half cup of water in the base of the slow cooker and place the meatloaf inside. Cook on high heat for 3 - 4 hours. Use tongs to remove the loaf dish. Sprinkle cheese over the top. Let stand 10 minutes before cutting.

If you own a multi-cooker, this can be pressure cooked also for 15 minutes on high pressure.

Serves 4:  460 calories   5 net g carb

 I think you might be able to cook directly in the base, but I chose to form my loaf inside a small casserole dish that fits inside my slow cooker. That way, it was easy to remove and still very pretty. Just a little water in the bottom, and the dish on the trivet. When it was done, I was able to tilt the dish a bit to pour off collected fat. It went into the water, making cleanup a breeze. 

This was so full of flavor! I made some sauteed zucchini on the side, but anything that goes with Tex-Mex would be amazing.

Now, for a sneak peak into the other recipes in the February Diner News. Get out that crockpot! Or as in my case, those crockpots. Now you see why I have 4!

German Caulimash

Cran-Apple Country Pork Ribs

Tipsy Chicken Verde

Crocked Burgers in Mushroom Gravy

Hungarian Caulimash

Lemon Kale and Chicken Soup

Chicken Mole

Spaghetti Squash in the Crockpot

Balsamic Brussels

Garlic Parmesan Chicken

Grandma's Green Beans

Hobo Dinner in the Slow Cooker

Beer Braised Brats

Poppyseed Chicken

Stuffed Pepper Soup

Mississippi Roast

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Raclette Party!

Just before Christmas, we found out about this fun party grill at Aldi. Because my mom is terribly difficult to buy gifts for, we though this might be a great way to get all the family gathered around her table. It worked! My oldest son was in town today, so we had a raclette party.

A raclette is a table top grill made popular in Switzerland. The idea is to offer a selection of uncooked foods, then to grill while you visit with each other. Raclette grills have a non-stick and or stone grill top and individual pans for broiling underneath. Every person gets to make the things that appeal most to him, and the hostess gets to be in with the fun. We had a blast. This seems to have been a seasonal item at Aldi, but you can buy one of your own at my Amazon store. Check out this Hamilton Beach Raclette. This model does not have the stone surface. If that is important, try this Swissmar model.

To prepare, we simply cut several types of meat into thin strips. Some, I marinated, some dry rubbed and some we left plain. We also diced veggies. For the carbivores, we added the traditional boiled potatoes and some crusty rolls. The highlight is the cheese! Those little grill pans that go underneath hold a slice of cheese to get all bubbly and melted under the broiler element. Pour the melted cheese over your grilled meats and veggies. Wonderful! We also really enjoyed the broiled garlic cloves smashed into the meat.

I really wish I had more photos, but my camera shots all came out blurry today. My son Pearson took this one with his phone. It was a great way to feed my hungry boys! I will give you a run down of the low carb goodies that we served:

• thinly sliced steak
• sliced chicken marinated in light beer
• sliced chicken marinated in soy sauce
• sliced pork seasoned with Penzey's Bavarian spice blend (it tasted like sausage)
• sliced pork seasoned with Penzey's Northwoods blend (smokey)
• Gruyere cheese
• Havarti cheese
• Swiss cheese
• Pepper Jack cheese
• garlic cloves
• red and white onion slices
• red and yellow bell pepper strips
• grape tomatoes
• pineapple slices

I think next time, I will add sliced sausages, mushrooms, shrimp (but my boy is allergic, so never when he is near) zucchini or yellow squash, and maybe some pre-cooked diced rutabaga. There is a special cheese actually named raclette, but we couldn't find it in these parts. Our favorites were the Harvarti and Gruyere. If you have one, let me know what you use. If not, what would you love to grill with family and friends?

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Home Made White "Velveeta" Cheese

It's funny sometimes how we Americans eat. My sweet Mama picked up a little cookbook on one of her travels--those quaint little cookbooks compiled by some church group or civic organization, you know. Probably tons of copyright infringements, but who really cares? You find them in touristy gift shops, and craft fairs and such. Maybe a group sold them as a fundraiser. My mom and I have found some real treasures in that kind of cookbook. This one in particular was an extended family cookbook. It was a collection of a great grandmother's recipes, which were exponentially added to by various cousins and daughters-in-law. Good, homey recipes that I tend to love. The funny thing about this book, was that almost every recipe seemed to use Velveeta. This family loved their processed cheese! Yes, it even appeared in the dessert section. Velveeta fudge, no less.

Now, I have to admit to eating my share of Rotel Dip in my lifetime.  More than a few spoonfuls of Velveeta and macaroni have passed these lips. Not so much since we have been low carbing. Not that it is a terrible carb bargain. But not all so great in healthy ingredients either. I have fallen in love with a cheese spread made from cheese and eggs that I found as a very old recipe. I decided this might be worth a try as well.  This white cheese food is quite similar to the name brand. It is meltable, soft and squishy. No artificial colors here, though. No milk sugars either. In fact, I made mine with cashew milk. This was a recipe featured in the Feb. 2015 Diner News, all about cheese.

DIY Velveeta

2 tbsp water

2 1/2 tsp grass fed gelatin

3/4 cup cashew milk

2 cups Monterey Jack cheese, shredded

1/2 tsp sea salt

Place water in a shallow bowl. Sprinkle gelatin over the water and set aside. In a small saucepan, heat cashew milk until it just comes to a boil. Add gelatin and stir until it melts in.  Add cheese and salt to the pot. Using an immersion blender to create a smooth texture.

Lina a mini loaf pan with plastic wrap. Pour the cheese mixture into the loaf pan and cool. Chill at least 4 hours. Once chilled, invert the loaf onto a plate and slice. This cheese will keep at least 2 weeks wrapped. It will melt easily for all those recipes calling for original Velveeta.

12 servings:  69 calories 1 carb

8 servings:   104 calories  1 carb

So now that you have it, just what to do? Of course, think of all the things you would use the name brand processed cheese for. It melts great over broccoli or cauliflower. It can be spread into a celery stick. It makes great omelets and quesadillas. Great just for snacking too. 

You can change out the cheese used too. Colby would be good, I think. Have some fun with this one!

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Chicken in Mole Sauce--Crockpot Style

We got our first real snowfall of the year today. Yes, it did change my plans for the day, but that was not too bad a thing. I got a jump on my weekend prep for meals. (and a strong start on the February Diner News) This was just the thing I needed to warm me up today. Nice and spicy! Chicken in Mole Sauce. The sauce is complex, for sure, but not at all hard to put together. If you have never made or enjoyed a Mole sauce, you may be surprised to learn that chocolate is an important ingredient. The sauce is a little sweet, and a little spicy. Both hot spicy and cinnamon and clove spicy. I loved this! My kitchen happens to have guajillo chile powder. That can be hard to find, but you can sub with an additional tsp of regular chili powder. The guajillo I have really adds some heat, so if you like it spicy better plan on a shake or two of cayenne or red pepper flakes too. If not, the plain chili powder will make this much more kid friendly. My big kid--the hubby--would find my version too spicy. Good thing for him I made three crockpot meals today. Yes, I am that crazy gadget lady that owns 4 different slowcookers.

The crockpot made it easy-peasy. Maybe this is not as striking as the rich mahogany colored sauce ladeled over a sizzling breast of chicken, but I am more into easy than fancy. I did bother to grab my pretty plate and placemat for the photo. That shows how much I love a theme! Speaking of which, this will be in my slow cooker themed Diner News for February.

Chicken Mole

14 oz canned diced tomatoes

2 tbsp finely diced onion

1 oz unsweetened chocolate

2 tbsp almond meal

2 tsp erythritol / stevia blend sweetener equal to sugar

1 tsp chopped garlic

1 tsp guajillo chili powder

1 tsp plain chili powder

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp ground cloves

1 lb boneless, skinless chicken breast

Add all ingredients except chicken to the crockpot. Stir well to distribute spices. Add chicken (may be diced, but can be put in whole) Cook at low temperature for 6-8 hours. Let cool 10 minutes. Shred chicken with two forks and allow sauce to seep into the meat.

Serve with a salad. Garnish chicken with cheese and chopped cilantro.

Serves 4 as a meal with 2 cups salad w/tomato and 2 tbsp cheese

248 calories and 10 net g carb

Don't you love lazy days? So good to have them once in a while. We could have ventured out, but why? As I sit here, I am still in my loungewear, no make-up and messy hair. Love it. John is wearing mismatched clothes and I don't even care. He his cleaning his office. Woohoo. I did battle yesterday at the grocery store. I promise you, here in Oklahoma, where we don't get much snow, just a forecast of an inch or two will send everyone scurrying to the store for provisions. It's crazy how we think somehow we might get snowed in for weeks without milk or bread.( Not that I buy those things)

Whatever the weather in your part of the world, enjoy!

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

The 2015 Diner News Bundle Part II

Yesterday, I posted the first half of the year. Today, I give you a nice little breakdown of the latter half of 2015. If you want these back issues of the Diner News, you gotta go here.  It was a good year for Low Carbing! Here's what you will find.

July offers lighter calorie recipes for fast weight loss, or enjoy a lighter summer meal! 

• You will love breakfast with Bell Pepper Breakfast Cups, Freezer Scrambled Eggs, Cinnamon Roll Bowl, and a delicious Portobello Bacon. 
• Low Cal Lunches will delight you with the Hamlet Wrap, Oceanside Poppyseed Salad, Creamy Shrimp Salad and Chicken Stuffed Baked Tomatoes. 
• Enjoy skinny dinners with Stuffed Portobello Mushrooms, Five Spice Tilapia, and Taco Stuffed Peppers. You won't be left hungry.
• Enjoy low calorie snacking too. Crispy Cucumber Salsa is terrific. Lower the carbs of hummus dip with my wonderful Cauliflower Hummus. Lighten up your peanut butter and celery with Nutbutter Light. Love low cal with a Single Serve Ooey Gooey Brownie.
• Smoothies can be great low cal treats. Enjoy a Vanilla Chai Smoothie or a French Toast Protein Shake. Nothing better than a Spiced Coffee Cooler or a 4 calorie Frozen Lemonade.
• Desserts a trimmed up with Raspberry Trifle with Lemon Cream and Individual Pavlovas with Berries. Chocolate fans will love Frozen Snicker Pops. Marshmallow Skinny Treats are great as dipped strawberries or plain marshmallows.
• Enjoy some soups as traditional low calorie foods. We have Hot and Sour Detox Soup and Asian Soup.

August features no oven recipes to beat the heat.

• Love salads with new recipes like Dill Pickle Coleslaw, Gingered Napa Cabbage Salad, and Mexican Chopped Salad.
• Think main dish meals with pre-cooked meats and these great dishes: Southwestern Cobb Salad, Bacon Berry Salad and Steak Salad Italiano.
• Seafood is the star with Tomatoes Alaska, Pepper's Tuna Salad and Salad Nicoise.
• Canned Chicken saves the day with no cook Mediterranean Chicken Salad, South of the Border Soup, and Buffalo Chicken Salad.
• Cool off with a Chocolate Chip Mint Shake, Coconut Cream Pie Shake or Lemon Chiffon Shake. Yum!
• Icy treats are great in August. Enjoy a Grown-up Wine Slush. Hawaiian Punch Popsicle, Strawberry Limeade or Sparkling Lemonade.
• Use up a bounty of zucchini with Haystack Salad, Zucchini Hummus and Microwave Zucchini Chips. 

September is back to school and a great month to sharpen your lunch packing skills!

• Bake up some lunchbox treats like Buffalo Chicken Quiche Cups, Smoked Chicken with Caramelized Onion Quiche and Jalapeno Popper Quiche Cups.
• Savory Muffins are amazing lunch box items too. Try Old Bay Tuna Muffins, Muffeletta Muffins and Pizza Muffins.
• Get ideas for finger foods like Hummus Filled Mini Peppers, Celery and Nutbutter Dip in a Jar,  and Soft Mini Tacos.
• Look for unusual salads with Salad-on-a-Stick, Cheeseburger Salad in a Jar, and Roasted Broccoli and Sweet Almond Salad.
• Enjoy a low carb sandwich when you make your own Sandwich Bread. Also try Psyllium Flatbread and Happy Harvest Sandwich Buns.
• Save room for cookies with Lunch Box Caramel Meringues, Pumpkin Latte Cookies, and No Bake "Tiramisu" Cookies.
• You also get a Shopper's Guide to great lunchboxes and lunchbags.

October celebrates Fall with everything Pumpkin!

• Enjoy your pumpkin in a cup with Skinny Pumpkin Spiced Latte, Pumpkin Frappuccino, Pumpkin Cheesecake Protein Shake or Pumpkin Hot Cocoa in a Jar.
• Go sweet with Slow Cooked Pumpkin Butter swirled into Greek Yogurt. Yum. Or bake up some Pumpkin Muffins with Cream Cheese and Caramel Frosting. Make some Pumpkin Spice Trail Mix with Crusty Bread Nuggets, or some delicious Pumpkin Blondies.
• Pumpkin is excellent in soups. Try Chicken, Mushroom and Pumpkin Stew, Chipotle Pumpkin Soup, or Pumpkin and Bacon Soup.
• Pumpkin as a side? Yes!  Try Pumpkin Cheddar Cauliflower Mash or Cauliflower with Pumpkin Cheese Sauce.
• Lose control and add pumpkin to the main course. Pumpkin Enchiladas are wonderful! Pumpkin Lasagna is terrific, and you will love Pumpkin Sloppy Joes anytime.
• For breakfast try Maple Glazed Pumpkin Doughnuts, Pumpkin French Toast, or Butterscotch Pumpkin Custard.

November is our huge side dish issue. Just in time for special holiday meals.

• Choose GREEN with sides like Garlic Cream Kale, Frenchy's Green Beans and Brussels with Bacon and Pecans.
• Autumn squashes are highlighted with Whiskey Roasted Kuri Squash, Roasted Delicata with Cranberries and Cinnamon Roasted Sweet Dumpling Squash. Of course, any winter squash can be used in these recipes.
• Fall salads are special too. Try Cranberry Chayote Salad, Cranberry Roasted Brussels Salad and choose from three holiday vinaigrettes.
• Cheese will please with Three Cheese Jicama Bake and Roasted Garlic and Asiago Cauliflower Whip.
• Roasting is the star with showstopper sides like my Cauliflower Crown with Pumpkin Cheese Sauce and Maple Ginger Roasted Veggies with Pecans.
• Crockpots are handy. Try Crocked Mushrooms, Candied Rutabaga and Crockpot Maple Pumpkin Lattes.
• Get a little sweet with an old fashioned Cran-Orange Jello Salad and Spiced Rum Cakes.

December is the annual Christmas and Holiday issue. Always special.

• Start with luscious sippers like Heaven's Cloud Eggnog, Celestial Wassail, Caramel Apple Tea, and Cranberry Ginger Fizz. Gingerbread Spiced Crockpot Punch will be a new favorite too.
• Be the life of the party with Ham-It-Up Asparagus Spears, Italian Sausage Balls and Cranberry Glazed Sausage Bites.
• Enjoy some Christmas candy with Maple Peanut Butter Fudge, German Chocolate Fudge and Chocolate Candy Mints.
• Cookie are popular. Try these new recipes: Red Velvet Meringues, Salted Caramel Turtle Thumbprints, and Red Velvet Cookie Sandwiches.
• Make showstopper desserts the star of the table with Cinnamon Swirl Cheesecake or Red Velvet Cakes with Cream Cheese Topping.
• Get all the recipes you need to make a Mini Dessert Bar. Honey Roasted Peanut Shooters, Snicker Bar Shots, Red Velvet Cake Shooters and Strawberry Cheesecake Martinis.
• Make a gift of Cranberry Barbecue Sauce and learn how to stay trim during holiday season. I managed to gain only one pound!

 Remember to go here to order via Paypal. Since the hubby is still unemployed, every bundle sold means a lot to us! Prayers appreciated. I know from some very sweet notes I have received lately, that many of you are lifting us up. Thank you. My guy has been in radio for 35 years--most of it in Christian broadcasting. Radio has changed so much, so he may have a long road ahead. Or the good Lord may have just the thing! I will keep you posted.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

The 2015 Diner News Bundles are Here!

It is that time of year. The time when I collect all the issues of the 24/7 Low Carb Diner News from the past year and bundle them up for a one time download. Being in a bundle makes it even easier. All issues are in one file. Each month is linked at the front page. The theme of each issue is there too. That way you can remember--was that recipe I wanted in the "man food" issue or in the one devoted to cheese?

I thought I would give you a little tour through the year, so you can easily see how much fun the Diner News was. Of course, if you don't subscribe already, now is the time to get what you have missed. Just head over to the web site.   Just $6. That really is a bargain! Remember, most of these recipes are never shared on this blog or at the Low Carbing Among Friends. They are just for those who subscribe.

So let's get started. I will do the first half of the year on this post, and another in the next. There is just too much good stuff for one post!

January is the month for resolutions to be healthier. This month's theme was all about  health food. Get your greens in. 

• Learn to make Massaged Kale Salad, Green Superfoods Mint Chocolates and even Green Wraps.  
• Explore the benefits of grass fed gelatin and make some Tropical Coconut Dessert, Spoonable Bulletproof Mocha, and Vitamin C Gummies.
• Get the most out of Coconut Oil and MCT oil. Learn to make your own Butter Blends, French Dressing, Peanut Butter Kisses, and my favorite: No Bake Blueberry Muffin Bites.
• Chia seeds will bring out the ancient warrior in you. Recipes include Chocolate Peanut Butter Chia Pudding, Chia Berry Jam and "Tastes Like Mounds" Snack Balls.
• Spices are well known healers. Enjoy some hot Turmeric Milk, or Turmeric Egg Salad. Enjoy ginger as a dipping sauce, and Cinnamon Almond Butter.
• Celebrate Tea Time with healthy teas. Learn about Oolong--it is better than you might guess. Make a healing Ginger Tea. Enjoy a cold drink that replaces soft drinks and also has ACV!
• Explore some true superfoods with a nutritional powerhouse breakfast jar.
• Finally, explore the gut healing properties of fermented food. Learn to make your own sauerkraut.

February was devoted to my true love--cheese! Every recipe inside this issue has cheese.

• Side dishes are ever popular. Try the Bacon Cauliflower Casserole or the Jalapeno Cheese Puffs.
• Entrees take center stage with Cheesy Crust Pizza, or White Chicken Lasagna.
• Get saucy with your own home made Velveeta-type cheese, a wonderful Feta Cheese Sauce for Steak, and a Light Cheese Sauce that is lower in calories.
• Get your snack on with Asiago Cheese Crisps or Feta Stuffed Olives. Cheese Stuffed Mini Peppers and a yummy Salami Roll will be favorites too.
• Use Cottage Cheese to make Sweet Crepes, Layered Lemon Dessert and Blueberry Cheese Whip.
• Learn to make the classic French Omelet too..and discover great new cheeses you may have never tried before.

In March, you become the Casserole Queen or King.

• Grab some chicken and make a Chicken Fajita Casserole or Chicken Parmesan Casserole.
• Beef is the star with Beef, Bacon and Baga Bake or make an all beef frank Cow Doggy Bake.
• You will love Pork Sausage when it is served up as Italian Shirataki Bake or Unstuffed Pepper Bake.
• Veggies take the stage with Cheesy Amish Turnips or the lighter Green Beans with Caramelized Onion, Garlic and Cauliflower Sauce.
• Seafood casseroles are a hit with Ranch Tuna Casserole with Zoodles, Shrimp and "Grits" or Salmon Quiche.
• For Breakfast, you will love Jicama Hash Casserole, or Bacon Breakfast Enchiladas. You will also get a recipe to make waffles to use as a base for other breakfast casseroles like my Southwest Brunch Casserole.

April is a most popular issue. It is all about "Man Food" and the flavors are terrific.

• Move over TGI Fridays--try Jack's Frisky Whiskey Burger. Or how about the Ultimate Sriracha Barbecue Bacon Burger?
• Beef lovers will want to try Korean Beef or the Crockpot Phillies.
• Men love this chicken-- Beer, Bacon and Birdy Chimichangas and Sriracha Skewers.
• Meatza. Need I say more?
• Pork is the star with Beer Brined Country Ribs, Tennessee Pork Chops and Pulled Pork Popper Sandwiches.
• Bacon. Bacon Guacamole, Bacon Cheeseburger Meatloaf, Bacon Wrapped Chicken with Sweet Mustard, and of course, Bacon Jam.
• Grills are great.  Beer Braised Brats, Buffalo Chicken Patties, and Hobo Dinners on the Grill.
• Even more beer: Beer Brat Cheese Chowder and Beer Braised Beef Chili.

May is dedicated to kitchen shortcuts, hacks and timesavers.

• Waffle Iron Rutabaga Hashbrowns, Cheater Hotcakes and Orange Power Juice.
• Learn veggie tricks for slicing and dicing. Massage your Kale and make awesome Mini Bell Pepper Nachos.
• Meatlovers get great ideas for Crockpot Minute Beef and Turkey, freezing techniques and Spiral Cut Hotdogs.
• Learn to lighten up dessert with Cashew Milk Ice Cream made in the food processor and Low Calorie Cake Mix.
• Learn some condiment hacks for better storage and make your own  Mayo in a Minute and Low Carb Ketchup.
• Use that freezer. I share how to make Freezer Smoothies. Save money and time with tricks for shaker top veggies and ice cube tray condiments. You also learn how to have whipped cream puffs ready for any warm drink any time.
• Finally, make your own chocolate chips--sugarfree of course! Save so much money and use the sweeteners you like best.

June is a great issue for bakers. Everyone can benefit from a Baking Day. In this issue, I debut the Master Mix baking blends--two versions, and lots of recipes using them.

• Crockpot Zucchini Cake, Lemon Lover's Cake, and Short Time Strawberry Shortcake.
• Try a new version of Muffin in a Minute or Peanut Butter Muffins or Banana Chocolate Chippers.
• Bake some new breads like Italian Cheese Rolls,  Pepper Cheese Waffles or Sausage and Cheese Loaves.
• Use the Master Mix to make Cheeseburger Pie and Taco Pie.
• Desserts are fantastic with a Strawberry Pie, Snickerdoodles and a Blueberry Crumble.
• Crackers are great to bake too. Enjoy three flavors. Sriracha, Ranch and Italian Cheese.

I will have the next installment later, so check back. Remember to go here to order via Paypal. Since the hubby is still unemployed, every bundle sold means a lot to us! Prayers appreciated. 

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.