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.