42nd Recipe Street

4 Slices Bacon
1 (16 oz) PKG Fresh Broccoli Florets
3/4 C Shredded Cheddar Cheese
1/4 Onion, Chopped
2 T Red Wine Vinegar
1 T Splenda
1 t Black Pepper
1/2 t Salt
1/3 C Mayonnaise
1/2 t Lime Juice

Cook bacon and crumble. Combine bacon, broccoli, cheese, and onion in a large Tupperware container. Combine vinegar, splenda, black pepper, salt, mayo, and lime juice. Mix until smooth and well combined. Pour over broccoli and mix well. Chill.

Meatballs
1 lb Ground Beef
1 lb Ground Pork
3/4 C Parmesan Cheese
2 Eggs
1 t Salt
1/4 t Black Pepper
1/4 t Garlic Salt
1 t Onion Powder
1/4 t Oregano

Sauce
1 C Beef Stock
1 C Heavy Cream
3 T Whole Wheat Flour
1 t Soy Sauce
1 t Black Pepper
1/2 t Dried Rosemary

In a large bowl combine all meatball ingredients and mix well. Roll into small meatballs. Bake in 350F oven for 25 minutes or until 165F.

Combine all sauce ingredients in a medium saucepan and mix well until smooth. Simmer for 10 minutes or until thickened. Add meatballs and simmer another 5 minutes.

Serve over steamed broccoli.

1 Head Cauliflower, cut into florets
1 t Garlic Salt
1/4 C Parmesan Cheese
1 T Cream Cheese
1/2 t Salt
1/4 t Pepper

Steam the cauliflower until tender. Drain cauliflower and let sit for a few minutes to dry some. Puree cauliflower in a food processes (a potato masher and hand blender will not work) and pulse until well blended. Add remaining ingredients and blend again until desired consistency is reached.

3 T Unsweetened Cocoa Powder
1/3 C Splenda
1/4 t Almond Extract OR Chocolate Extract
2 C Unsweetened Vanilla Almond Milk

Put milk in freezer to chill. In a small saucepan combine cocoa powder, splenda, almond extract, and 1/4 C milk. Mix well until the lumps are gone. Pour in remaining milk and mix well. Chill in freezer or serve over ice.

1 C Almond Flour
1 T Splenda
1/4 t Baking Soda
1/4 t Baking Powder
1/8 t Salt
1 Egg
1 T Oil
1/2 C Unsweetened Almond Milk

Combine dry ingredients. In another bowl combine wet ingredients and mix well. Add wet ingredients to dry ingredients and mix well. Let sit 2 minutes.

Melt 1 T butter in a large skillet. Ladle 1 T batter in for each silver dollar size pancake. Cook until top starts to bubble and under side is brown. Flip. Serve with butter and sugar free pancake syrup.

1/2 C Water
1 PKG Sugar Free Cherry Jello
1 (8 oz) PKG Cream Cheese, Room Temp
1-1/4 C Heavy Whipping Cream
2 T Splenda
1/4 t Almond Extract

Place bowl, beaters, and heavy whipping cream in freezer to chill.

Microwave water for 1 minute and 30 seconds, or until boiling. Add jello and mix well until dissolved. In another bowl, stir the cream cheese and then slowly add the jello mix. Mix until well combined and smooth.

Remove bowl from freezer. Add heavy whipping cream, splenda, and almond extract. Beat into whipped cream. Fold into jello mixture and mix well. Chill.

NOTE: this recipe is also good with Pineapple jello, coconut extract, and unsweetened coconut on top.

2 lbs Chicken Breast
1 T Butter
1/2 C Splenda
1/2 C Soy Sauce
1/4 C Apple Cider Vinegar
1 T Minced Garlic
1/2 t Ground Ginger
1/4 t Black Pepper
1 T Cornstarch, Optional

Cut chicken into bite size pieces. Melt butter in pan. Add chicken. Cover and cook until chicken is done. Remove lid and turn up heat. Cook until most of the liquid is gone and the chicken is starting to brown. Mix together remaining ingredients. If you want the sauce to really thicken up, use the cornstarch. Pour over chicken. Cook until desired sauce thickness is reached. Serve over broccoli.

1 (8 oz) PKG Cream Cheese, Room Temp
1/2 C Splenda
1 C Peanut Butter
1 (8 oz) Tub Cool Whip OR
1-1/4 C Heavy Cream, Whipped
1 C Milk next time?
Crust, Optional

Bring cream cheese up to room temp (or microwave for about 40 seconds) and mix with splenda. Stir in peanut butter. Fold in whipped cream and mix well. Pour into crust if desired. Chill for a few hours.

3 (8 oz) PKGs Shirataki Noodles, Rinsed, Drained, and Patted Dry
2 1/2 C Unsweetened Almond Milk
1/2 C Heavy Cream
8 oz (2 C) of Cheddar Cheese
2 oz  (1/2 C) of Gruyere Cheese
1/2 t Salt
1/2 t Pepper
1/2 t Ground Mustard
1 Pinch Paprika

Rinse noodles thoroughly and pat dry or dry in a pan over low heat. Bring almond milk and cream to just below simmer and melt in cheeses. Add in seasnonings and noodles. Mix well.

1 T Oil
1 PKG Smoked Sausage, Polish Sausage, Andouille Sausage, etc
1 Onion, Chopped
1 PKG Angel Hair Coleslaw Cabbage
1/2 t Salt
1/2 t Pepper
1 T Minced Garlic
2 t Splenda
2 t Apple Cider Vinegar
1 - 1 1/2 t Brown Mustard

Heat oil in pan. Cut sausage into bite size pieces and brown in oil. Remove sausage from pan and put in a bowl. Add chopped onion and cabbage to pan. Cook until onion and cabbage have softened/wilted. Mix together salt, pepper, garlic, splenda, vinegar, and brown mustard in a small bowl. Pour over vegetables and mix well. Stir in sausage. Mix well and warm through.

1 Pork Tenderloin (1-3lbs)
2 t Salt
3/4 C Water

Place water and salt in crock pot. Wash pork tenderloin and remove any excess fat and silverskin. Cook tenderloin in salt water for about 8 hours on low.

1.5 - 2 lbs Chicken Breast, Cubed
Seasoned Meat Tenderizer and Black Pepper, to taste
1 T Butter
1 T Minced Garlic
1 Jar Alfredo Sauce OR 1 Batch of http://allrecipes.com/recipe/22831
Broccoli, Steamed
Parmesan Cheese

Cube chicken. Season with meat tenderizer and black pepper. Melt 1 T butter in a pan and saute garlic for a few minutes. Add chicken. Cover and cook until chicken is done. Remove lid, turn up heat and brown chicken. Add Alfredo sauce and stir. Warm through. Serve over broccoli and top with extra Parmesan.

Source: http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

3 oz Cream Cheese
1 T Splenda
1 t Cinnamon, or to taste
3 Eggs, Whisked
1 T Butter

Microwave cream cheese for 1 minute or until soft enough to stir easily. Stir in splenda and cinnamon and mix until well combined. Whisk eggs in a small bowl and then add into cream cheese mixture. Whisk until well combined and most of the chunks are gone.

Melt 1 T butter in a hot skillet. Pour in 1/4 C fulls of batter into the pan and cook like pancakes OR pour all batter in and make 1 giant pancake. Serve with pancake syrup and sausage/bacon.

1 Whole Spaghetti Squash

Preheat oven to 375F.

Wash and pat squash dry. Cut into rings and remove seeds from the middle.

Spray a large cookie sheet with pam spray and place rings on cookie sheet. Bake for about 40-45 minutes or until a fork easily pierces flesh. Serve with spaghetti sauce or other toppings.