The belly rules the mind. ~Spanish Proverb

Just another cooking blog!

Meat Balls March 6, 2010

Filed under: Appetizers,Low-Carb,Main Dishes — skotk13 @ 9:30 pm
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1Lb Ground Beef

1 Egg

1 tsp Cajun Seasoning

1 tsp Oregano

1 tsp Thyme

1 tsp Rosemary

1 tsp Salt

½ tsp Pepper

1 Tbsp Garlic, minced

½ Onion, diced

Pinch of Saffron


Preheat oven to 375.

Sautee Onion, Garlic, Saffron.

Mix all ingredients in a bowl.  Roll golf ball size meatballs.  Place on baking sheet.  Bake turning periodically until done.


Low Carb Chicharrone Italian Bread Crumbs

Filed under: Low-Carb — skotk13 @ 9:29 pm
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¼ tsp Onion Powder

¼ tsp Paprika

½ tsp Garlic Powder

1/8 tsp Salt

1 tsp Italian Seasoning


Crush Chicharrones to cover bottom of dinner plate size dish, probably half the bag.  Throw in all spices, mix together and use as breading.


Splenda Peanut Butter Cookies July 2, 2009

Filed under: Desserts,Low-Carb — bluesky6 @ 12:42 pm
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splenda peanut butter cookies

splenda peanut butter cookies

I have made these only once, and I would recommend adding a little more peanut butter/honey and a little less splenda if you don’t care for a strong splenda taste. Otherwise, it is a great recipe!

1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
  3. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
  4. Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
  5. Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
  6. Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Note: 1 serving = 1 cookie

Nutrition Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 120
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total Carbs: 10g
Dietary Fiber: 1g
Sugars: 3g
Protein: 4g