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Tag: low carb

  • Sheet Pan Teriyaki Salmon and Vegetables

    Sheet Pan Teriyaki Salmon and Vegetables

    How to Make Sheet Pan Teriyaki Salmon and Vegetables

    Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!


    15 min prep time


    50 min cook time


    4servings


    1 salmon fillet and 1 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the teriyaki sauce:
      Heat 1 tsp. sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat.

    2. To assemble:
      Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and 2 tsp. sesame oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.
       

    3. Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.

    Veggie Rich
    Low Carb
    Seafood
    Asian
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet and 1 cup vegetables


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      1130mg
      24%

    Ingredients

    sesame oil (divided use)
    3 tsp

    garlic (finely grated, for the sauce)
    2 clove

    Knob Ginger (finely grated, for the sauce)
    1 (1/4-inch)

    water (for the sauce)
    1/2 cup

    lower sodium soy sauce (for the sauce)
    3 tbsp

    Splenda® Stevia Sweetener (for the sauce)
    1/4 cup

    rice wine vinegar (for the sauce)
    1 tbsp

    sesame seeds (for the sauce)
    1 tsp

    arrowroot powder (for the sauce)
    1/4 tsp

    broccoli (cut into 1-inch florets)
    1/2 head

    red bell pepper (seeded and sliced)
    1 small

    yellow bell pepper (seeded and sliced)
    1 small

    carrots (cut on the bias into 1-inch pieces)
    2 med

    green onion (scallion) (thinly sliced)
    2 stalks

    salmon filets (4 oz. each)
    4 whole

  • Gluten-Free Mini Eggnog Cupcakes

    Gluten-Free Mini Eggnog Cupcakes

    How to Make Gluten-Free Mini Eggnog Cupcakes

    Ring in the holiday season with these light and sweet mini eggnog cupcakes! While “mini” is in the name, the flavor of these cupcakes is big. Eggnog, cinnamon, nutmeg, and zero-calorie Splenda® Stevia Sweetener will make your tastebuds merry and they’re only 80 calories! If you can’t get a hold of eggnog, any milk may be used—they will still have plenty of eggnog flavor from the eggs and spices. 


    15 min prep time


    35 min cook time


    32servings


    1 cupcake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Prepare a mini muffin tin by spraying with nonstick cooking spray.

    2. In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, 1/2 cup eggnog, Greek yogurt, and vanilla until smooth and creamy. Sprinkle in almond flour, baking powder, and spices. Stir until fully combined. Mixture will be thick.

    3. Scoop batter into mini-muffin tins, filling each ¾ full. Bake for 10–12 minutes, until cooked through. Remove and let cool completely.

    4. Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and  tbsp eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.

    5. When cupcakes are cooled, pipe about a tablespoon of topping and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.

    Low Carb
    Holidays & Entertaining
    Gluten-Free
    Dessert
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    Nutrition facts

    32 Servings



    • Serving Size

      1 cupcake


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    eggs (for the cupcake)
    3 large

    Splenda® Stevia Sweetener (for the cupcake)
    5 tbsp

    eggnog (divided use)
    1/2 cup & 1 tbsp

    Plain Nonfat Greek yogurt (for the cupcake)
    1/3 cup

    pure vanilla extract (for the cupcake)
    1 tsp

    superfine almond flour (for the cupcake)
    2 1/2 cup

    baking powder (for the cupcake)
    2 tsp

    ground cinnamon (for the cupcake)
    1/2 tsp

    ground nutmeg (for the cupcake)
    1/2 tsp

    light cream cheese (softened, for the topping)
    2 oz

    Splenda® Stevia Liquid Sweetener (for the topping)
    2 squeezes

    sugar-free whipped cream (for the topping)
    1 cup

  • Orange Cream Italian Soda

    Orange Cream Italian Soda

    How to Make Orange Cream Italian Soda

    Take soda to a premium level with this orange cream Italian soda. And it takes less than a minute to make! You get the bubbly, refreshing taste of a soda without the excess calories and sugar. The orange flavor comes from zero-calorie, zero-sugar Splenda® Mandarin Orange Liquid Water Enhancer.


    5 prep time


    1serving


    12 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. In a tall glass, combine sparkling water and Splenda Liquid Water Enhancer. Add ice.

    2. Float half-and half on top and enjoy!

    Low Carb
    Kid Friendly
    Cooking for 1 or 2
    Beverages
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      12 oz


    • Amount per serving



      Calories





      10

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      30mg
      <1%

    Ingredients

    sparkling water
    12 oz

    Splenda® Mandarin Orange Liquid Water Enhancer
    1 tsp

    ice
    1 cup

    fat-free half-and-half
    1 tbsp

  • One Skillet Sweet Orange Chicken

    One Skillet Sweet Orange Chicken

    How to Make One Skillet Sweet Orange Chicken

    Spending too much time doing dishes in the evening? You should try this one-skillet sweet orange chicken for your next dinner. Unlike many traditional orange sauces, this zesty orange sauce is sweetened with zero-calorie sweetener, so it contains no added sugars. This dish can work with any vegetable, so feel free to swap the broccoli for bell peppers, zucchini, or whatever you like!


    10 prep time


    20 cook time


    4servings


    4 oz chicken, 1 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the orange sauce, stir together first 8 ingredients in a small bowl, including 1/4 teaspoon kosher salt.

    2. Season chicken breast with 1/4 teaspoon salt. Spray a large skillet with nonstick cooking spray and heat to medium-high. Once the skillet is hot, add the chicken and sauté until lightly browned and cooked through. Remove chicken to a plate.

    3. Respray the skillet, adding onions and broccoli. Sauté until the veggies are browned on the edges but still crisp. Add chicken back to the skillet with the vegetables.

    4. Pour sauce over veggies and chicken. Stir, serve, and enjoy!

    Veggie Rich
    Low Carb
    Asian
    One Pot
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken, 1 cup vegetables


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      620mg
      13%

    Ingredients

    orange (zest and juice from orange)
    1 med

    Splenda® Monk Fruit Granulated Sweetener
    1/4 cup

    avocado oil
    1 tbsp

    Dijon Mustard
    1 tbsp

    balsamic vinegar
    1/2 tbsp

    garlic (grated)
    3 clove

    fresh ginger (grated)
    1/4 tsp

    Kosher Salt (divided)
    1/2 tsp

    boneless, skinless chicken breasts (cut into chunks)
    1 lbs

    sweet onions or red onions (cut into large chunks)
    2

    broccoli florets
    4 cup

  • Crunchy Asian Salad

    Crunchy Asian Salad

    How to Make Crunchy Asian Salad

    This crunchy Asian salad is full of colorful, fiber-rich vegetables like shredded cabbage, carrots, and bell pepper. The flavorful dressing is made with zero-calorie sweetener, so you’ll get sweetness without any added sugars. Enjoy as a side dish with your favorite Asian-inspired entrée, like baked teriyaki chicken.


    10 prep time


    5 cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.

    2. In a small saucepan, add all ingredients for the dressing. Stir together and add 1 tablespoon water. Heat on low just until warmed. Let dressing cool slightly, then pour dressing over salad and toss. Serve and enjoy!

    Veggie Rich
    Low Carb
    Asian
    Salad Dressings & Condiments
    Salads
    Vegetarian
    Vegan
    Sides
    Lunch
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      330mg
      7%

    Ingredients

    purple cabbage (shredded)
    3 cup

    carrots (shredded)
    2 cup

    bell peppers (roughly chopped)
    1 large

    green onion (scallion) (thinly sliced)
    5 stalks

    sliced almonds (toasted)
    1/2 cup

    rice wine vinegar (for the dressing)
    3 tbsp

    unsweetened creamy peanut butter (for the dressing)
    2 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    3 tbsp

    garlic (grated, for the dressing)
    1 clove

    sesame oil (for the dressing)
    1/2 tbsp

    fresh ginger (grated, for the dressing)
    2 tsp

  • No Bake Protein Balls

    No Bake Protein Balls

    How to Make No Bake Protein Balls

    Looking for a snack that is nutritious and will satisfy your sweet tooth? These no-bake protein balls are your answer. They’re simple to make and oh so delicious. Unsweetened peanut butter, vanilla protein powder, chia seeds, and flaxseeds are the protein sources that give these no-bake protein balls their name. 


    20 min prep time


    13servings


    1 ball

    Print Recipe >

    Step-By-Step Instructions:

    1. Spread oats onto a small baking sheet and toast them at 350 degrees F for 10 minutes.

    2. In a microwave-safe bowl, add peanut butter and warm for 20 seconds.

    3. Stir in sweetener and salt. Add toasted oats, protein powder, chia seeds, flaxseed, and coconut flakes. Let mixture cool completely. Stir in chocolate chips. Refrigerate the mixture if needed before rolling into balls.

    4. Roll mixture into balls about 2 tablespoons in size. Place no-bake protein balls in an air-tight container and store in the refrigerator. Enjoy within a week!

    Low Carb
    Dessert
    Snacks
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    Nutrition facts

    13 Servings



    • Serving Size

      1 ball


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      135mg
      3%

    Ingredients

    stevia-sweetened or sugar-free chocolate chips
    2 tbsp

    unsweetened coconut flakes
    2 tbsp

    ground flax seed
    1 tbsp

    chia seeds
    1/2 tbsp

    vanilla protein powder
    1/2 cup

    Kosher Salt
    1/4 tsp

    Splenda® Stevia Sweetener
    3 tbsp

    unsweetened peanut butter
    2/3 cup

    quick cooking oats
    2/3 cup

  • Roasted Radishes

    Roasted Radishes

    How to Make Roasted Radishes

    While raw radishes are delicious with a flavor of spice and zest, roasting them bring out a level of sweetness that balances the spice. Roasted radishes are easy to prepare as a non-starchy root vegetable, making them a great option for people with diabetes. Try serving it with Garlic Sesame Pork Tenderloin for a tasty meal! 


    5 prep time


    25 cook time


    3servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F.

    2. Wash the radishes and trim off the stems. Reserve a few leaves from the radishes and slice into thin strips for garnish. Halve the radishes and toss with the garlic, oil, and salt.

    3. Line a baking sheet with foil and place radishes cut-side down. Place in the oven and roast for 20–25 minutes until tender when pierced with a fork.

    4. Remove from the oven and toss with lemon juice and radish leaves.

    Veggie Rich
    Low Carb
    French
    American
    Vegetarian
    Vegan
    Sides
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    Nutrition facts

    3 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      0g

    • Potassium
      176mg
      4%

    Ingredients

    radish
    16 oz

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    salt
    1/4 tsp

    juice of 1/2 lemon
    1/2

  • Sweet Glazed Spring Vegetables

    Sweet Glazed Spring Vegetables

    How to Make Sweet Glazed Spring Vegetables

    These sweet glazed spring vegetables are everything you want in a side dish on a beautiful spring or summer day. The carrots, radishes, and snap peas are packed with fiber, antioxidants, and minerals needed for a happy, healthy body. The delicious sweet glaze gets its sweetness from Splenda® Stevia Sweetener, which contains no calories or added sugars.


    15 min prep time


    15 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon.

    2. Cook, covered, over medium-low heat for 7 minutes.

    3. Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3–4 minutes.

    4. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1–2 minutes. Top with remaining tarragon and serve.

    Veggie Rich
    Low Carb
    Vegetarian
    Vegan
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      280mg
      6%

    Ingredients

    vegetable oil spread
    2 tbsp

    carrots (peeled, tops trimmed to about ½-inch)
    1 lbs

    radish (halved)
    5

    garlic (smashed)
    3 clove

    Kosher Salt
    1/8 tsp

    black pepper
    1/2 tsp

    water
    1/2 cup

    Splenda® Stevia Sweetener
    1/4 cup

    lemon (juiced)
    1/2

    fresh tarragon (chopped, divided)
    2 tbsp

    sugar snap peas
    1 1/2 cup

  • 5-Ingredient Peanut Butter Chocolate Chip Cookies

    5-Ingredient Peanut Butter Chocolate Chip Cookies

    How to Make 5-Ingredient Peanut Butter Chocolate Chip Cookies

    These flourless peanut butter chocolate chip cookies are deliciously soft and chewy and low in carbs. For easy prep and clean-up, you can make these using just one bowl and only five simple ingredients! Splenda® Stevia Sweetener is used instead of sugar so you can enjoy a sweet treat with fewer calories and carbs and no added sugar.


    5 min prep time


    10 min cook time


    20servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F.

    2. Combine all ingredients in a bowl and stir.

    3. Scoop into tablespoon-sized cookie dough balls, then press down slightly to form a cookie shape (cookies will not rise, only spread slightly).

    4. Bake for about 10–12 minutes. Let cool completely.

    Low Carb
    Dessert
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    Nutrition facts

    20 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      110mg
      2%

    Ingredients

    eggs
    1

    vanilla extract
    1 tsp

    natural peanut butter
    1 cup

    Splenda® Stevia Sweetener
    5 tbsp

    stevia-sweetened or sugar-free chocolate chips
    1/4 cup

  • Parsley Dill Ricotta Dip

    Parsley Dill Ricotta Dip

    How to Make Parsley Dill Ricotta Dip

    This parsley-dill ricotta dip is perfect in the spring and summer. Fresh herbs flavor creamy and mild ricotta cheese. Cut up some fresh veggies like carrots, celery, or cucumbers to serve with the dip for a refreshing, healthy snack. If you have extra time, bake up some low-carb rosemary flax crackers to serve with it!


    1 hr prep time


    8servings


    2 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the ricotta and lemon zest and juice in a medium bowl. Stir to combine.

    2. Add the parsley, dill, green onions, olive oil, salt, and pepper. Stir to combine.

    3. Chill for an hour before serving.

    Low Carb
    Mediterranean
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      2 oz


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      6g

    • Potassium
      49mg
      1%

    Ingredients

    low-fat ricotta cheese
    15 oz

    lemon (zest and juice from lemon)
    1

    flat leaf parsley (finely chopped)
    1/2 cup

    fresh dill (finely chopped)
    1 tbsp

    green onion (scallion) (sliced)
    1/2 cup

    olive oil
    1 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp