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Pasta Carbonara with Bacon

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Pasta Carbonara with Bacon
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Course Main Dish
Cuisine American
Category FP+FC
Prep Time 5 Minutes
Cook Time 20 Minutes
Total Servings
Servings
Instructions
  1. Cook noodles until they are almost done
  2. While noodles are cooking, dice Canadian Bacon and brown in 1 TBSP of MCT oil
  3. Mix Parmesan cheese, egg yolks, eggs, and black pepper. Whisk until smooth.
  4. Drain noodles. Reserve 1 cup of liquid to use with sauce
  5. Slowly whisk in 1/2 cup of the reserve liquid into the sauce mixture
  6. Return noodles to the pan. Add Canadian Bacon. On low heat stir in sauce mixture and stir until fully cooked. Add additional reserve liquid as needed to obtain desired consistency. If the eggs start to look like scrambled eggs, then the heat is too high.
  7. Garnish with fresh parsley and serve immediately
Course Main Dish
Cuisine American
Category FP+FC
Prep Time 5 Minutes
Cook Time 20 Minutes
Total Servings
Servings
Instructions
  1. Cook noodles until they are almost done
  2. While noodles are cooking, dice Canadian Bacon and brown in 1 TBSP of MCT oil
  3. Mix Parmesan cheese, egg yolks, eggs, and black pepper. Whisk until smooth.
  4. Drain noodles. Reserve 1 cup of liquid to use with sauce
  5. Slowly whisk in 1/2 cup of the reserve liquid into the sauce mixture
  6. Return noodles to the pan. Add Canadian Bacon. On low heat stir in sauce mixture and stir until fully cooked. Add additional reserve liquid as needed to obtain desired consistency. If the eggs start to look like scrambled eggs, then the heat is too high.
  7. Garnish with fresh parsley and serve immediately
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Carbquik Vegetable Bellini

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Carbquik Vegetable Bellini
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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Sweet Ginger Chicken Stir Fry with Egg Fried Cauliflower Rice

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Sweet Ginger Chicken Stir Fry with Cauliflower Egg Fried Rice
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Course Main Dish
Cuisine Asian, Gluten Free
Category FP+FC
Total Servings
people
Ingredients
Sweet Ginger Chicken Stir Fry
Cauliflower Egg Fried Rice
Instructions
  1. Heat 1 Tbs MCT Oil in a wok or large frying pan. Add the chopped chicken and fry until lightly browned all over. Add the mushrooms and cook for a further minute.
  2. Add 3 Tbs soy sauce, 4 Tbs Splenda or other no-calorie sweetner, garlic, ginger, marsala cooking wine, and apple cider vinegar. Bring to a gentle boil and allow to bubble for 3-4 minutes until it becomes slightly thickened.
  3. Meanwhile, place another large frying pan on a high heat for the cauliflower rice. Add 1 Tbs MCT Oil, then add in the eggs and fry, moving them around the pan until lightly scrambled. Add in the prepared cauliflower rice and stir. Add in the 1 Tbs soy sauce and the pepper, and keep moving the cauliflower rice around the pan until it is hot throughout (Around 5 minutes). Turn off the heat.
  4. By now, the sauce with the chicken should have thickened and caramelized slightly. Add in the 2 Cups Snow Pea Pods, sliced yellow pepper and sliced red pepper. Stir and cook for a further 2 minutes, then add in the 11/2 cups kale and cook for another minute until it is just wilted. If the vegetables release too much liquid to the stir fry, you can stir in a little of the cornflour mixture right at the end.
  5. Serve the chicken with the cauliflower fried rice. Enjoy with your favorite Freebie Beverage!
Course Main Dish
Cuisine Asian, Gluten Free
Category FP+FC
Total Servings
people
Ingredients
Sweet Ginger Chicken Stir Fry
Cauliflower Egg Fried Rice
Instructions
  1. Heat 1 Tbs MCT Oil in a wok or large frying pan. Add the chopped chicken and fry until lightly browned all over. Add the mushrooms and cook for a further minute.
  2. Add 3 Tbs soy sauce, 4 Tbs Splenda or other no-calorie sweetner, garlic, ginger, marsala cooking wine, and apple cider vinegar. Bring to a gentle boil and allow to bubble for 3-4 minutes until it becomes slightly thickened.
  3. Meanwhile, place another large frying pan on a high heat for the cauliflower rice. Add 1 Tbs MCT Oil, then add in the eggs and fry, moving them around the pan until lightly scrambled. Add in the prepared cauliflower rice and stir. Add in the 1 Tbs soy sauce and the pepper, and keep moving the cauliflower rice around the pan until it is hot throughout (Around 5 minutes). Turn off the heat.
  4. By now, the sauce with the chicken should have thickened and caramelized slightly. Add in the 2 Cups Snow Pea Pods, sliced yellow pepper and sliced red pepper. Stir and cook for a further 2 minutes, then add in the 11/2 cups kale and cook for another minute until it is just wilted. If the vegetables release too much liquid to the stir fry, you can stir in a little of the cornflour mixture right at the end.
  5. Serve the chicken with the cauliflower fried rice. Enjoy with your favorite Freebie Beverage!
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Tailgate Chili

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Tailgate Chili
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Cuisine American
Category AA
Prep Time 15 minutes
Cook Time 60 minutes
Total Servings
servings
Instructions
  1. Saute onion, bell pepper, and garlic in MCT oil.
  2. Add beef and turkey until browned, drain off excess fat.
  3. Combine all remaining ingredients and simmer at least 30 minutes to 1 hour.
  4. Add chicken broth to create desired thickness.
Cuisine American
Category AA
Prep Time 15 minutes
Cook Time 60 minutes
Total Servings
servings
Instructions
  1. Saute onion, bell pepper, and garlic in MCT oil.
  2. Add beef and turkey until browned, drain off excess fat.
  3. Combine all remaining ingredients and simmer at least 30 minutes to 1 hour.
  4. Add chicken broth to create desired thickness.
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Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Course Side Dish
Cuisine Vegetarian
Category NC
Prep Time 10 minutes
Cook Time 20 minutes
Total Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 F) and cheese is melted. Sprinkle with cilantro.
Course Side Dish
Cuisine Vegetarian
Category NC
Prep Time 10 minutes
Cook Time 20 minutes
Total Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 F) and cheese is melted. Sprinkle with cilantro.
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Mock Wendy’s Chili

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Mock Wendy's Chili
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Cuisine American
Category
Prep Time 20 minutes
Cook Time 90 minutes
Total Servings
servings
Instructions
  1. In a frying pan, brown the 99% fat free ground turkey breast, then drain off the fat.
  2. Put the turkey and the remaining ingredients into a 6-quart pot.
  3. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
  4. You can also put this in the crock pot on low for 3 to 4 hours.
Cuisine American
Category
Prep Time 20 minutes
Cook Time 90 minutes
Total Servings
servings
Instructions
  1. In a frying pan, brown the 99% fat free ground turkey breast, then drain off the fat.
  2. Put the turkey and the remaining ingredients into a 6-quart pot.
  3. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
  4. You can also put this in the crock pot on low for 3 to 4 hours.
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Taco Seasoning

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Taco Seasoning
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Course Condiment
Cuisine American
Category AA
Prep Time 10 minutes
Cook Time 0 minutes
Total Servings
servings
Ingredients
Instructions
  1. Stir together and store in an airtight container.
Course Condiment
Cuisine American
Category AA
Prep Time 10 minutes
Cook Time 0 minutes
Total Servings
servings
Ingredients
Instructions
  1. Stir together and store in an airtight container.
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Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Course Main Dish
Cuisine Vegetarian
Category LP NC
Prep Time 30 minutes
Cook Time 35 minutes
Total Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
Course Main Dish
Cuisine Vegetarian
Category LP NC
Prep Time 30 minutes
Cook Time 35 minutes
Total Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
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Shrimp Enchiladas

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Shrimp Enchiladas
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Course Main Dish
Cuisine Mexican
Category FP FC
Prep Time 15 minutes
Cook Time 35 minutes
Total Servings
servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch dish and set aside.
  3. Saute red pepper, onion and green pepper in 2 MCT Oil until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and Carbquick; blend well and cook, stirring constantly for about a minute.
  4. Whisk in the milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
  5. In another skillet, add 2 tablespoons MCT Oil. Saute onion in the oil until translucent and soft, 3-5 minutes.
  6. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough).
  7. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture.
  8. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish.
  9. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 30 to 35 minutes.
Course Main Dish
Cuisine Mexican
Category FP FC
Prep Time 15 minutes
Cook Time 35 minutes
Total Servings
servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch dish and set aside.
  3. Saute red pepper, onion and green pepper in 2 MCT Oil until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and Carbquick; blend well and cook, stirring constantly for about a minute.
  4. Whisk in the milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
  5. In another skillet, add 2 tablespoons MCT Oil. Saute onion in the oil until translucent and soft, 3-5 minutes.
  6. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough).
  7. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture.
  8. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish.
  9. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 30 to 35 minutes.
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Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Course Main Dish
Cuisine Mexican
Category NC
Prep Time 15 minutes
Cook Time 25 minutes
Total Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 minutes or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
Course Main Dish
Cuisine Mexican
Category NC
Prep Time 15 minutes
Cook Time 25 minutes
Total Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 minutes or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
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