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Tag: holidays & entertaining

  • Sweet Sriracha Roasted Brussels Sprouts

    Sweet Sriracha Roasted Brussels Sprouts

    How to Make Sweet Sriracha Roasted Brussels Sprouts

    Enjoy both sweet and spicy flavors with these sweet sriracha roasted Brussels sprouts. The sweetness comes from 100% natural Splenda® Monk Fruit Sweetener! Brussels sprouts are rich in antioxidants and fiber, making them a nutritious and delicious treat. Serve with a lean protein and a whole grain to complete your meal!


    5 min prep time


    30 min cook time


    8servings


    1/2 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.

    2. Toss Brussels sprouts with olive oil and salt. Cover a baking sheet with parchment paper. Arrange Brussels sprouts so they are cut-side down in a single layer.

    3. Roast sprouts for 20 minutes, until dark brown on the edges and fork-tender.

    4. Mix together Splenda® Monk Fruit Sweetener, sriracha, Dijon, and garlic. Remove sprouts and pour on sriracha sauce, tossing sprouts in the sauce. Make sure they are spread back into a single layer and put them back in the oven for 5 more minutes. Serve immediately and enjoy!

    Vegetarian
    Sides
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 Cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      190mg
      4%

    Ingredients

    fresh Brussels sprouts (halved lengthwise)
    1 lbs

    olive oil
    1 tbsp

    Kosher Salt
    1/4 tsp

    Splenda® Monk Fruit Granulated Sweetener
    1 1/2 tbsp

    sriracha
    1 1/2 tbsp

    Dijon Mustard
    1/2 tsp

    garlic (grated)
    2 clove

  • Homemade Cranberry Sauce

    Homemade Cranberry Sauce

    How to Make Homemade Cranberry Sauce

    So simple but so good—that’s what you’ll say after making and serving this delicious homemade cranberry sauce at your holiday gathering. Cranberry sauce is a staple at any traditional Thanksgiving dinner, but it’s often made with a load of added sugars. Not this homemade cranberry sauce! It’s made with zero-calorie Splenda® Granulated Sweetener.


    15 min prep time


    3 hr, 15 min cook time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine cornstarch, Splenda Sweetener, and water over medium-high heat, stirring until granules are dissolved.

    2. Add fruit and bring to a boil, stirring constantly.

    3. Reduce heat and simmer for 5 minutes until cranberries begin to pop and mixture has thickened. Set aside to cool.

    4. Pour into bowl and refrigerate for 3 hours.

    5. Serve and enjoy!

    Salad Dressings & Condiments
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      45mg
      <1%

    Ingredients

    Cornstarch
    1 tsp

    Splenda® Granulated Sweetener
    1 cup

    water
    1/2 cup

    cranberries (fresh or frozen)
    3 cup

    orange (peeled and sectioned)
    1 med

  • Cinnamon Roasted Carrots & Cranberries

    Cinnamon Roasted Carrots & Cranberries

    How to Make Cinnamon Roasted Carrots & Cranberries

    Looking for the perfect side dish to go with your holiday meal? These cinnamon roasted carrots and cranberries won’t disappoint! Zero calorie Splenda® Granulated Sweetener and cinnamon bring out the sweetness in this seasonal dish. The health-boosting benefits of carrots and cranberries are numerous. They are packed with tons of nutrients like fiber, vitamin A, vitamin K, and potassium, just to name a few!


    15 min prep time


    55 min cook time


    5servings


    3/4 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

    2. In a large mixing bowl, combine chopped carrots, cranberries, and water. Toss to moisten carrots and cranberries.

    3. Sprinkle in Splenda Granulated Sweetener, cinnamon, and salt. Stir to coat evenly.

    4. Bake for 40 minutes.

    Sides
    Holidays & Entertaining
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    Nutrition facts

    5 Servings



    • Serving Size

      3/4 Cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      350mg
      7%

    Ingredients

    carrots (large, chopped)
    7

    fresh cranberries
    1 1/2 cup

    water
    1 tbsp

    Splenda® Granulated Sweetener
    2 tbsp

    ground cinnamon
    1 tbsp

    salt
    1/4 tsp

  • Pulled Chicken with Cilantro Lime

    Pulled Chicken with Cilantro Lime

    How to Make Pulled Chicken with Cilantro Lime


    20 min prep time


    3 hr cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, stir together the onion, lime juice, and salt. Cover with plastic wrap and set aside at room temperature for 3 to 5 hours, while the chicken cooks.
    2. Place the chicken in a medium slow cooker. Sprinkle with the chili powder and cumin. Pour the chicken broth around the chicken. Cover and cook on low for 3 to 5 hours or until chicken reaches a temperature of 165 degrees F.
    3. Remove the chicken from the slow cooker and using the tines of two forks, shred the chicken. Place the chicken in a bowl and toss with the onion lime mixture. Serve with lime wedges.
    4. Electric pressure cooker variation: Prepare the onion lime mixture as above. Place the chicken in the pressure cooker. Sprinkle with chili powder and cumin. Pour the chicken broth around the chicken. Secure the lid. Cook on high pressure for 6 minutes. Allow the pressure to release naturally for 5 minutes, then quickly release the remaining pressure. Proceed as above.
    Low Carb
    Budget Friendly
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      320mg
      7%

    Ingredients

    red onion (finely chopped)
    1 small

    lime juice (fresh-squeezed, plus 2 tbsp)
    1/4 cup

    salt (kosher)
    1/4 tsp

    boneless, skinless chicken breasts (all fat discarded)
    1 lbs

    chili powder
    1 tsp

    ground cumin
    1/2 tsp

    low sodium chicken broth (fat-free)
    1 cup

    lime (wedges for serving)
    1

  • Maple-Thyme Roasted Brussel Sprouts

    Maple-Thyme Roasted Brussel Sprouts

    How to Make Maple-Thyme Roasted Brussel Sprouts


    10 min prep time


    25 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F.

    2. Trim and halve Brussels sprouts; add to a medium bowl. 

    3. Remove thyme leaves from the stems and add to the bowl. 

    4. Add garlic, olive oil, maple syrup, salt, and pepper to the bowl and toss to combine. 

    5. Spread out in a single layer on a baking sheet. Place in the oven and roast until the sprouts are fork-tender and beginning to brown, 20–25 minutes. 

    Heart Healthy
    Fiber Focused
    Veggie Rich
    French
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      457mg
      10%

    Ingredients

    fresh Brussels sprouts
    1 lbs

    fresh thyme
    1/2 small bunch

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    sugar-free maple-type syrup
    1 1/2 tsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Toasted Nut & Cranberry Trail Mix

    Toasted Nut & Cranberry Trail Mix

    How to Make Toasted Nut & Cranberry Trail Mix

    Nuts are a great snack at home or on the go. They’re loaded with healthy fats and fiber, meaning they’ll keep you satisfied between meals. This low carb trail mix gets a little bit of sweetness from dried cranberries and erythritol, and low-calorie sugar alcohol that provides sweetness without a lot of carbs.


    10 min prep time


    45 min cook time


    15servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 350 degrees F. Line two rimmed baking sheets with parchment paper and spray with cooking spray. Spread the cashews, almonds, pecans and pistachios evenly on the baking sheets and bake for 6 minutes. Remove the nuts from the oven and let them cool. Lower the heat to 225 degrees F.
    2. In a large bowl, mix the cooled roasted nuts, cranberries, egg white, cinnamon, vanilla and salt until coated.
    3. Spread the trail mix onto the same baking sheets. Bake for 45 minutes, stirring every 15 minutes.
    4. Let cool, then store in an airtight container.
    Low Carb
    Snacks
    Vegetarian
    Gluten-Free
    Holidays & Entertaining
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    Nutrition facts

    15 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      190mg
      4%

    Ingredients

    raw unsalted cashews
    1 cup

    raw unsalted almonds
    1 cup

    raw unsalted pecans
    1/2 cup

    raw unsalted pistachios (shells removed)
    1/2 cup

    unsweetened dried cranberries
    1/2 cup

    erythritol (or other sugar substitute)
    1/4 cup

    egg white
    1

    ground cinnamon
    1 tsp

    vanilla extract
    1 tsp

    salt
    1/4 tsp

  • Smoked Salmon & Cucumber Bites

    Smoked Salmon & Cucumber Bites

    How to Make Smoked Salmon & Cucumber Bites

    If you love bagel and lox, try this low carb alternative featuring smoked salmon and cream cheese on cucumber slices. These make great appetizers for entertaining, or a snack just for you!


    15 min prep time


    6servings


    4 cucumber bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the ends off of the cucumber. Slice into 24 rounds, about ¼-inch thick
    2. Chop 2 tbsp of the dill and add to a medium bowl. Remove the stems from the rest of the dill and separate into small sprigs. Set the sprigs aside.
    3. In the medium bowl with the chopped dill, add the cream cheese, lemon zest and juice and pepper to the bowl.
    4. Spread about 1 tsp of the cream cheese mixture onto each cucumber slice. Top each one with a piece of salmon and garnish with a dill sprig. Arrange on a platter and enjoy!
    Low Carb
    Sides
    Vegetarian
    Snacks
    No Cook
    Gluten-Free
    Quick & Easy
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      4 cucumber bites


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      150mg
      3%

    Ingredients

    cucumber(s)
    1 large

    fresh dill (divided)
    1/4 cup

    light cream cheese
    4 oz

    lemon zest
    1 tsp

    lemon juice
    1 tsp

    black pepper
    1/4 tsp

    cold smoked salmon (cut into 24 pieces)
    4 oz

  • Low-Carb Rosemary Flax Crackers

    Low-Carb Rosemary Flax Crackers

    How to Make Low-Carb Rosemary Flax Crackers

    There are a growing number of low carb cracker options in stores, but why not try making your own? These savory crackers are made with rosemary and parmesan. Chia and flax seeds provide tons of fiber and omega-3 fatty acids. The result is crispy crackers with only 4 grams of carbohydrate and 3 grams of fiber per serving!


    6 min prep time


    10 min cook time


    12servings


    6 crackers

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Spray with avocado oil cooking spray.
    2. In a large bowl, mix the ground flax, chia seeds, cheese and rosemary. Add the egg and water and mix well.
    3. Take teaspoon sized amounts of the dough and roll into balls. Place the balls on the prepared baking sheet with enough room to spread into crackers. Cover with another layer of parchment paper. Press down using your hands to flatten into round crackers.
    4. Bake for 6 minutes. Turn over and bake for another 2 minutes or until golden brown.
    5. Let cool completely before eating. Store in an airtight container for up to 10 days.
    Low Carb
    Vegetarian
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      6 crackers


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    avocado oil cooking spray
    1

    ground flax seed
    3/4 cup

    chia seeds
    1/4 cup

    Parmesan cheese (finely grated)
    1/3 cup

    dried rosemary
    2 tsp

    water
    1/2 cup

    large egg
    1

  • Low-Carb Easy Tiramisu

    Low-Carb Easy Tiramisu

    How to Make Low-Carb Easy Tiramisu

    This low carb version of tiramisu uses a coffee-soaked almond crumble instead of lady fingers. The creamy topping is made of Greek yogurt with a hint of mascarpone cheese for a lighter dessert with the same great taste.


    15 min prep time


    3 min cook time


    6servings


    1 serving glass

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium skillet over medium heat, toast the almond flour for 3 minutes or until golden, stirring often to avoid burning.

    2. In a small bowl, mix the toasted almond flour, 1 1/2 tbsp of the erythritol, cinnamon and salt. Add the espresso and stir. Divide between 6 serving glasses (about 1 heaping tablespoon each).

    3. In a medium bowl, mix the yogurt with the mascarpone, remaining 1/4 cup erythritol, rum, orange zest and vanilla. 

    4. Spoon about 1/3 cup on top of the coffee-almond base in each of the serving glasses. Dust each tiramisu lightly with cocoa powder just before serving.

    Low Carb
    Italian
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 serving glass


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      177mg
      4%

    Ingredients

    almond flour
    1/2 cup

    erythritol or other sugar substitute (divided use)
    1/4 cup plus 1 1/2 tbsp

    ground cinnamon
    1 tsp

    salt
    1/4 tsp

    espresso or strong coffee
    1 tbsp

    Plain Nonfat Greek yogurt
    2 cup

    mascarpone cheese
    3 tbsp

    dark rum
    1 tbsp

    orange zest
    2 tsp (from 1 orange)

    vanilla extract
    1 tsp

    cocoa powder
    1 tsp

  • Low-Carb Cauliflower Mashed “Potatoes”

    Low-Carb Cauliflower Mashed “Potatoes”

    How to Make Low-Carb Cauliflower Mashed “Potatoes”

    We’re not going to say that this mashed cauliflower tastes exactly like mashed potatoes, but it’s so good we promise you won’t mind. This dish makes a great low carb addition to a classic “meat and potatoes” meal. We suggest pairing with this Garlic Sesame Pork Tenderloin and Roasted Asparagus with Parmesan.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the cauliflower into florets (discard the thick stem). Insert a steamer basket in a large pot and fill the pot with water up until the level of the steamer basket. Add the cauliflower florets. Cover the pot and steam over high heat for 8 minutes or until the cauliflower is softened.
    2. Drain the cauliflower and add it to a large bowl. Use a fork or potato masher to mash the cauliflower. Stir in the butter and cheese while the cauliflower is still hot. Add the salt and pepper and stir until the mixture is mostly smooth and creamy. Serve and top with chives.
    Low Carb
    Vegetarian
    Sides
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      410mg
      9%

    Ingredients

    cauliflower
    1 large head

    butter
    2 tsp

    grated white cheddar cheese
    1/4 cup

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    chopped fresh chives
    2 tbsp