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Tag: quick & easy

  • Garlic Sesame Pork Tenderloin

    Garlic Sesame Pork Tenderloin

    How to Make Garlic Sesame Pork Tenderloin

    This quick and easy pork tenderloin recipe gets its savory flavor from a garlic sesame marinade. The tenderloin is cut into slices and pan-seared so it cooks up faster than roasting the whole tenderloin. For a lighter, low carb version of a classic “meat and potatoes” meal, pair this pork tenderloin with our low carb Cauliflower Mashed “Potatoes” and Roasted Asparagus with Parmesan.


    25 min prep time


    12 min cook time


    4servings


    3 oz

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    Step-By-Step Instructions:

    1. Remove any silver skin from the pork with a sharp knife. Slice the pork into ½” thick medallions.
    2. In a medium bowl, mix the remaining ingredients. Add the pork and toss with the marinade. Cover and put in the fridge for 20 minutes to marinate.
    3. Preheat your oven to 450 degrees F.
    4. Heat a large ovenproof skillet over medium-high heat. Spray with cooking spray. Add the pork and sear for 1 minute per side or until golden brown.
    5. Put the skillet in your preheated oven and cook for 5 minutes. Flip the pork and cook for 5 minutes or until a thermometer inserted into the thickest part reads 145 degrees F.
    6. Let the pork rest for 5 minutes, then serve.
    Low Carb
    Dinner
    Main Dish
    Easy Pantry Recipes
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      23g

    • Potassium
      380mg
      8%

    Ingredients

    pork tenderloin
    1 lbs

    sesame oil
    1 tbsp

    tamari (reduced sodium)
    2 tbsp

    garlic (crushed)
    4 cloves

    black pepper
    1/4 tsp

  • 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

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    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

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    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

  • Cashew Chicken with Bell Peppers

    Cashew Chicken with Bell Peppers

    How to Make Cashew Chicken with Bell Peppers

    This lighter version of the Chinese take-out classic cooks up just as fast as ordering out. We use red, yellow, and green bell pepper for color, but you could use any variety of bell peppers. Serve by itself or over a side of brown rice or cauliflower rice for a low carb meal.


    5 min prep time


    15 min cook time


    4servings


    1 1/2 cups

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    Step-By-Step Instructions:

    1. In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.
    2. Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.
    3. Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.
    4. Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
    Low Carb
    Dinner
    Main Dish
    Quick & Easy
    Gluten-Free
    One Pot
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      22g

    • Potassium
      600mg
      13%

    Ingredients

    avocado oil (divided)
    2 tsp

    boneless skinless chicken thighs (cut into bite-sized peices)
    1 lbs

    medium onion (diced)
    1/2

    bell peppers (any mix of colors) (cut into 1-inch chunks)
    3

    minced garlic
    2 tbsp

    minced fresh ginger
    2 tbsp

    rice vinegar
    1/4 cup

    reduced sodium tamari
    3 tbsp

    chili paste
    1 tbsp

    unsalted cashews (roasted)
    1/4 cup

    sesame oil
    1 tbsp

    sesame seeds
    1 tbsp

  • Raspberry Vinaigrette

    Raspberry Vinaigrette

    How to Make Raspberry Vinaigrette

    Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.


    5 min prep time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree all of the ingredients until smooth.
    2. Pour the dressing through a fine mesh strainer to remove the seeds.
    3. Store in the fridge in an airtight container for up to 1 week.
    Low Carb
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      0g

    • Potassium
      30mg
      <1%

    Ingredients

    fresh or frozen raspberries (thawed if using frozen raspberries)
    1 1/2 cup

    rice wine vinegar
    1/2 cup

    water
    1/4 cup

    extra virgin olive oil
    1/4 cup

    erythritol or other sugar substitute
    1 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

  • Avocado Lime Salad Dressing

    Avocado Lime Salad Dressing

    How to Make Avocado Lime Salad Dressing


    5 min prep time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree all ingredients until smooth. Add more water if you would like a thinner dressing.

    2. Store in a jar with a tight fitting lid or other airtight container in the fridge for up to 7 days.

    Low Carb
    Salad Dressings & Condiments
    Vegetarian
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    avocado (pitted and peeled)
    1

    Plain Nonfat Greek yogurt
    1/4 cup

    water
    1/2 cup

    fresh cilantro (leaves and stems)
    1/4 cup

    lime juice
    3 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/4 tsp

  • Avocado Alfredo with Zucchini Noodles

    Avocado Alfredo with Zucchini Noodles

    How to Make Avocado Alfredo with Zucchini Noodles

    Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.

    Watch the Avocado Alfredo Cooking Class

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    10 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.

    2. Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes. 

    3. Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.

    4. Serve immediately. Top each serving with the remaining cheese and parsley.

    Veggie Rich
    Low Carb
    Fiber Focused
    Italian
    Dinner
    Vegetarian
    Quick & Easy
    Main Dish
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      640mg
      14%

    Ingredients

    avocado
    2 whole

    Parmesan cheese (grated, divided use)
    1/4 cup

    lemon juice
    1/2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado oil
    1 tbsp

    garlic (minced)
    2 clove

    zucchini noodles
    4 cup

    chopped fresh parsley
    2 tbsp

  • 4-Ingredient Peanut Butter Cookies

    4-Ingredient Peanut Butter Cookies

    How to Make 4-Ingredient Peanut Butter Cookies

    These flourless peanut butter cookies are deliciously soft, thick, and chewy; are loaded with flavor; and are low in carbohydrates! You can make these using just one bowl and only four simple ingredients. Splenda® Granulated Sweetener is used instead of sugar so you can enjoy a sweet treat with less calories and carbs.


    20 min prep time


    10 min cook time


    20servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F. In a large bowl, mix together peanut butter, Splenda sweetener, egg, and vanilla extract. Chill mixture in the fridge for at least 10 minutes.

    2. Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.

    3. Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

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

    20 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

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

        2%

    • Protein
      3g

    • Potassium
      76mg
      2%

    Ingredients

    peanut butter
    1 cup

    Splenda® Granulated Sweetener
    1 cup

    large egg (beaten)
    1

    vanilla extract
    1 tsp

  • Berry Almond Oatmeal

    Berry Almond Oatmeal

    How to Make Berry Almond Oatmeal

    Start your morning right with a warm bowl of this delicious Berry Almond Oatmeal! Healthy, super filling and easily made in under 10 minutes, this oatmeal recipe is such a favorite because it’s full of protein and fiber, includes no added sugars, and just tastes so good!

    This oatmeal is sweetened with blueberries and Splenda Sweetener instead of added sugar to reduce the carbs and calories. There are so many different variations you can try with this recipe, too—apple cinnamon, peanut butter and banana, add strawberries, throw in nuts or chia seeds—experiment and make your mornings your own!


    5 min prep time


    5 min cook time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, bring water to a boil. Stir in oats and salt. Cook over medium heat, stirring occasionally, 5 minutes. Stir in sweetener, fruit, almonds, and extract.

    2. Notes: For creamier oatmeal substitute milk for water (this will change the nutrition information per serving).

    Fiber Focused
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    One Pot
    Quick & Easy
    Vegan
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    water
    2 cup

    old-fashioned rolled oats
    1 cup

    salt
    1/4 tsp

    Splenda® Original Sweetener
    3 packet

    fresh or frozen blueberries
    1/4 cup

    sliced almonds
    2 tbsp

    almond extract
    1/4 tsp

  • Black-Eyed Pea Salad

    Black-Eyed Pea Salad

    How to Make Black-Eyed Pea Salad

    This easy black-eyed pea salad is full of fresh vegetables and mixed with a zingy sweet n’ spicy sauce. The sauce contains no added sugars, and is low in carbohydrates and calories because it’s made with Splenda® Granulated Sweetener instead of sugar. This flavorful bean dish is easy to make and it will wow your taste buds! Enjoy serving this at picnics, potlucks and at-home as a healthy lunch or afternoon snack.


    8 hr prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a serving bowl, whisk together Splenda Sweetener, salt, pepper, garlic, vegetable oil, vinegar, and hot sauce.

    2. Add black-eyed peas, bell pepper, celery, and onion; toss gently to coat with dressing. Cover and refrigerate overnight for best flavor.

    Low Carb
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    Splenda® Granulated Sweetener
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    garlic (minced)
    1 clove

    vegetable oil
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    hot sauce
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 1/2 (15-oz) cans

    bell peppers (diced)
    3/4 cup

    celery (diced)
    1/2 cup

    red onion (diced)
    1/2 cup

    onion(s) (diced)
    1/4 cup