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Keto Chocolate Chip Cookies

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Keto Chocolate Chip Cookies

There is only one word to describe these cookies…

AMAZING!

I have been craving a good chocolate chip cookie & these are under 2 net carbs!

Yields: approx. 24 cookies

Ingredients:

  • 1/2 c. Almond Flour
  • 1/2 c. Coconut Flour
  • 2 tbsp. Swerve Sweetener (I used the granular for this recipe)
  • 2 tbsp. Swerve Sweetener Brown
  • 1 tsp. Baking Soda
  • 1 tsp. Sugar Free Vanilla
  • pinch of Pink Himalayan Salt
  • 1 Egg
  • 8 oz. Cream Cheese, softened
  • 1/2 c. Butter, softened
  • 1/2 bag of Lily’s Chocolate Chips

Steps:

  1. Preheat oven to 350 degrees F
  2. Mix together wet ingredients and slowly add the dry ingredients until just combined – do not add the chocolate chips yet (I use my Ninja blender for cookie dough too, SO EASY! It’s literally my favorite kitchen tool)
  3. Once cookie dough is combined, hand mix-in the chocolate chips
  4. Use a small cookie scoop and scoop dough onto a nonstick cookie sheet
  5. Bake 12-14 minutes or until they start to golden

Pin This Recipe: https://www.pinterest.com/pin/420101471488716697

You may also like – 3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

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This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

3 Ingredient Peanut Butter Cookies

Starting Keto, for me, wasn’t difficult. What was? My sweet tooth! Between you & I, I have a whole Pinterest board just for low carb desserts… mainly cookies (shh!). These though, are amazing! What makes them better is the fact they only use 3 ingredients – YES you just read THREE!

Yields: 1 dozen cookies

Ingredients:

  • 1 c. Peanut Butter (I use Santa Cruz, only nuts & salt)
  • 1/2 c. Swerve Sweetener
  • 1 large egg

Steps:

  1. Preheat oven to 350 degrees F
  2. Mix all ingredients together in a bowl, until well combined
  3. Roll into 1 inch balls or.. cheat like I did and use a cookie scoop
  4. Bake 12-15 minutes.
  5. Gently press down and let stand for a few minutes, these are crumbly when warm

Tip: These are 100% better when you sandwich some homemade whip cream between them!

Pin This Recipe: https://www.pinterest.com/pin/420101471488716719

You may also like – Keto Chocolate Chip Cookies

School Lunchtime Struggles…. How we survived!

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Disclaimer: This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

School Lunchtime Struggles…. How we survived!

School lunches were a big struggle for me.  A big factor is my kids are only given 25 minutes to eat. Because of the tight time constraints, hot lunch was not a good fit for them, by the time they got their food and sat down, they only had a few minutes to eat! We decided our best option would be having them take their own lunches, but that lead to a whole new challenge seeing as they are picky eaters!

The time it takes to prep, disagreements on what to put in, getting a good balance of nutrition, but including ‘good tasting’ things, and having a rotating variety made it a constant battle in our house.  The meal has to be immediately appealing and easy to eat.  After trial and error during the first month of Kindergarten, we finally hit our groove and learned what works best for us.

I REFUSED to pay the price of “Lunchables” so what I did was order a few Bentgo Boxes for personalized compartment lunches.  This did the trick and helped Nolan actually eat his entire lunch.  I do mix it up and send sandwiches and wraps, too.

I have compiled a list of some of my lunch box fillers!  These have really worked for us, plus Nolan can help pack his lunch and encourages a variety of food!  We do repeat the fruits often.  He really loves mandarin oranges, but I try and give fresh fruit whenever possible.  I also include a frozen Gogurt tube or Danimal and a drink most days.

For taking to school, Nolan uses an insulated style lunch bag.  I pack the Bentgo with an ice pack, silverware, and his drink.  It stays cool and they DO NOT LEAK or mix together!  The Bengto I use has a small center compartment and I usually put a small dessert/treat in for him.  Jelly Beans, Swedish Fish, Gummies, and M & M’s are a few of the things I drop in.

📍 Pin HERE

  • Rotini Pasta Tossed in sauce, oranges, cheese and salami
  • Lunch meat, cheese, cheese its, oranges
  • Pizza cut into narrow strips, strawberries, carrots & ranch

  • Small Cold Cut Sandwich, Pretzels, Cheese Spread Wedge for dipping and oranges
  • Cheese & Meat Cubes, Pretzels, Cheese Spread Wedge for dipping and blueberries
  • Left Over Pizza Roll Ups, Marinara for dipping, carrots and oranges

  • Meat & Cheese, Animal Crackers, Almonds & Peaches
  • Flatten a piece of bread (use a can of soup to roll it) & Smear with peanut butter, place 1/2 a banana and roll up, Pretzels and cheese, Peaches
  • Tortilla with ham & pickle, cheese curds, animal crackers, raisins, pineapples.

  • Leftover pasta, cheese stick, peanuts, pineapple
  • Lunch meat, pretzels, cheese, peanuts, peaches

 

 

Weekly Meal Plan 9/9 – 9/15

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Weekly Meal Plan 9/9 – 9/15

Sunday – Pulled Pork
I am going to pressure cook pork loin and use it this week in a few additional meals.  You can find my basic pulled pork recipe HERE.

Monday – Enchiladas
Using some of the left over chicken from last week’s crockpot meal I am making an easy dinner!

Tuesday – Breakfast for Dinner
I have been including this weekly because the kids get excited for ‘breakfast’ at night.  Whether its eggs and toast or pancakes, its always a hit!

Wednesday – BBQ Pork Sliders
Using the pork I made earlier in the week, we are going to have bbq sliders.  Quick and easy and something the kids LOVE!  I am going to serve them on Hawaiian rolls.  

Thursday – Quesadillas 
Since it is a running night with Tumbling, I am going to make it nice and easy!  No prep and no hassle!

Friday – Pizza
We will be out of town and Pizza is on the menu while we visit with friends!

Easy Pizza Roll

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Easy Pizza Roll

Frozen bread dough has long been a freezer staple for me.  I use it for cinnamon rolls, fresh bread for soups, or this long time family favorite.  The hardest part of this recipe is remembering to set out the dough in the a.m. to rise!  

Pin HERE for later!

What you need:
1 loaf frozen bread dough
2 c. shredded mozzarella cheese
1 jar marinara sauce
pizza toppings of choice *

Make It:
Allow bread dough to thaw and rise on a greased parchment lined cookie sheet for the day.  (usually about 6 hours).  You can get it out in the a.m., spray with some non stick oil on top, put a piece of saran wrap or parchment over and cover with a towel.  Let it rise all day!

When ready to prep, punch down the dough and shape into a rough rectangle on the cookie sheet.  Sprinkle with toppings and cheese.  Carefully roll up and seal the ends very well.  Place seam side down on the baking sheet.

Bake at 350 for 25 minutes until brown and it sounds ‘hollow’ when tapped.  Allow to rest 10 minutes before slicing into individual spirals.  Serve with warm marinara for dipping.

* I LOVE to use leftovers in this.  Meatballs, shredded chicken, steak, pulled pork, taco meat or sloppy joe filling is EXCELLENT!  Add whatever cheese you like.  Pepperjack, cheddar, colby-jack, anything goes!

Weekly Meal Plan 9/2 – 9/8

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Weekly Meal Plan 9/2 – 9/8

Alright, let’s do this again! I am getting comfortable with knowing I have lots of options for meals and can pull off a dinner almost every night.

Sunday: Crock Pot ‘Rotisserie‘ Chicken
Meijer had boneless chicken on sale for $1.49 pound so I STOCKED UP.  I am going to make a bunch in the crockpot to stash in the freezer for some meals and lunches.  I will type up my recipe later for this!  It is a great seasoning blend and just toss in the crockpot.  I shred it and use it later for tacos, chicken & noodles, salads, etc.  

Crock Pot Rotisserre Chicken 

5-6 large Chicken Breasts
1 T. Paprika (not smoked or hot)
2 t. Kosher Salt
1 T. Dried Minced Onion
1/2 t. Garlic Powder
1/2 t. Black Pepper
1/8 t. Cayenne Pepper

Blend all the spices together.  Put 1 layer of chicken into crock pot.  Cover liberally with spice blend.  Put rest on top and put remaining spice blend on top.  Cook on low for 6 hours or until tender and easily pulls apart.

Can be eaten as is or shredded and served in tacos, chicken & noodles, in salads, etc.

Monday: Labor Day Holiday
Not sure on our plans for the day, so I am going to leave this open and flexible.  It may be a day of new home work and a order for pizza delivery!

Tuesday: Creamy Potato Soup Left Over Remix
Remember those mashed potato bowls last week?  I am going to use the leftover potatoes for SOUP! Yup, it doesn’t get much easier than this.  Potatoes, milk, salt, pepper, garlic, heat to desired consistency.  Add extra veggies you have stashed plus some ham or bacon.  INSTANT SOUP!!!

Wednesday: Tator Tot Casserole
Classic cream soup, ground meat, green beans and tots! Oh yes, its so good!

Thursday: Hot dogs and mac & cheese. 
Tumbling night so easy it is! I don’t do this too often, but I like to reserve it for busy nights and my kids think its a special treat!

Friday: Bread Dough Pizza Rolls
We did leftovers a few times last week I didn’t get this made, so I am going to repeat it this week because its a true family favorite!

12 Minute Instant Pot Mashed Potatoes

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12 Minute Instant Pot Mashed Potatoes

Mashed potatoes are a STAPLE for family meals at my house.  I always dread the process of boiling the water, watching for boil overs, and then CLEANING UP the inevitable starchy mess created when the pot does boil over.  Come on, we know it ALWAYS happens!

Since getting my Instant Pot, making mashed potatoes has become easy peasy!  Set it and forget it has never been a more true statement!  Did I mention they are done in 12 minutes? 


Ingredients:
4 pounds (appx. 8 medium) Potatoes, Peeled and Chunked
1 T. Salt
4 T. Butter
1/2 c. milk
2 T. Sour Cream (optional)
Salt & Pepper to taste

Make it:
After peeling and cutting potatoes (I cut mine into eighths), add to Instant Pot (no trivet).  Add cold water, just until all potatoes are covered.  Add 1 T. salt.  Cover and seal pressure cooker and make sure vent is set to seal.

Set cooker to High Pressure Cook for 12 minutes.  After it comes to pressure, the timer will start.  Once the timer goes off, you can either let it naturally release or after a few minutes do a manual release.  I usually let mine naturally release while I finish the rest of my meal prep!  With a spoon lift up release valve, turn half a turn counterclockwise (be careful of any extra steam that may be left).  NOW, all the steam and pressure is released and you can take off the lid.

CAREFULLY lift out the Instant Pot insert and drain the water.  Add potatoes back into insert and add butter, milk and sour cream.  Mash to desired consistency, add more milk if needed, and salt and pepper to taste!

Nueske’s STOCK UP Fall Sale, Get Bacon for 99¢ a pound!

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(Our Trunk Last Fall!)

Nueske’s STOCK UP Fall Sale, Get Bacon for 99¢ a pound!

September 10th -15th
OPENS 8a.m.  – Cash & Carry ONLY; while supplies last

Nueske’s Applewood Smoke Meats Company Store, 1390 Grand Ave., Wittenburg, WI 54499

One of my FAVORITE sales of the year is back! NOTHING is better than Nueskes Fall Sale. You can get bacon for AS LOW AS 99¢ a pound! There are lots of options with this sale – Whole Strips, Bacon Pieces, Irregular Sliced, and Ends.

PLUS this year they are offering Bone-In Ham Steaks, Bone-In Ham Pieces and Ends, AND Boneless Turkey Breasts!

Get to there early because some items will sell out FAST! It is super simple…go in the store, tell the cashier what you want, pay, and get a slip to head outside to the frozen truck.   Hand them your slip and they will put your order together for you! PLUS, someone will even help take it to your car if you need assistance!

  • Applewood Smoked Bacon Pieces
    Case Price $19.90 (10 lb. Case, $1.99//lb.)
  • Pepper-Coated Bacon Pieces
    Case Price $12.90 (10 lb. Case, $1.29//lb.)
  • Pepper Coated Irregular Sliced Bacon
    Case Price $77.70 (six 5lb. bags per case, $2.59//lb.
    or individual 5 lb. bags inside our store, $2.79/lb.
  • Hillsdale Applewood Smoked Sliced Bacon
    Case Price $92.70 (six 5 lb. bags per case, $3.09/lb.)
    or 5 lb. individual bags inside our store $3.49/lb.
  • Pepper-Coasted Bacon Ends – Great for chopping and adding to recipes
    Case price $9.90 (10 lb. case, $0.99/lb.)
  • Applewood Smoked Bone-In Ham Steak
    $3.99 per lb. (two steaks per package)
  • Applewood Smoked Bone-In Ham Pieces & ends
    $2.49/lb.
  • Applewood Smoked Boneless Turkey Breast
    $4.99/lb.

We stocked up last sale. Each 10# Box has exactly that, TEN POUNDS all in a big blue bag and frozen. What we do is let it thaw just a bit and then use our foodsaver to seal in one pound packages to last us through the year! I also chop some up and fry it up right away and refreeze it for recipes.


(Photos from John who always give us a heads up of this sale!)

If you prefer to purchase in smaller amounts, in the store you will also find Irregular sliced smaller packages.

Weekly Meal Plan 8/26 – 9/1

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Weekly Meal Plan 8/26 – 9/1

We are back to school now and I am hoping to keep up with making meals each night.  I want Nolan to help with something whenever possible.  He has developed a love of cutting things up and stirring!

Sunday: Meatballs and Pasta
Trying to using up freezer ingredients is a major goal right now.  Found some ground pork so meatballs it is.  I am going to make them on the small side so we can repeat it later in the week as meatball subs!  PLUS, I am going to make a whole pound of pasta so I can use the left over noodles for Nolan’s lunch during the week! Getting a lot of out this meal’s prep!

Monday: Mashed Potato Bowls
Always a big hit with my kids, mashed potatoes, gravy, chicken, & corn are layered into steaming hot deliciousness!  I use my Instant Pot to make the potatoes in no time and NO BOILED OVER WATER!

12 Minute Instant Pot Mashed Potatoes:

4 pounds (appx. 8 medium) Potatoes, Peeled and Chunked
1 T. Salt
4 T. Butter
1/2 c. milk
2 T. Sour Cream (optional)
Salt & Pepper to taste

After peeling and cutting up potatoes (I cut mine into eighths), add to Instant Pot (no trivet).  Add cold water, just until all potatoes are covered.  At 1 T. salt.  Cover and seal pressure cooker and make sure vent is set to seal.

Set cooker to High Pressure Cook for 12 minutes.  After it comes to pressure the timer will start.  Once the timer goes off, you can either let it automatically release or after a few minutes do a manual release.  I usually let mine automatically release while I finish the rest of my meal prep!

CAREFULLY lift out the Instant Pot insert and drain the water.  Add potatoes back and add butter, milk and sour cream.  Mash to desired consistency and salt and pepper to taste!

Tuesday: Pizza Roll Ups
Turn a loaf of frozen bread dough into a tasty pizza meal in no time.  

1 Loaf Frozen Bread Dough
2 c. shredded mozarella cheese
Pizza Fillings of choice *
Marinara Sauce

Allow bread dough to thaw and rise on a greased cookie sheet for the day.  (usually about 6 hours).  You can get it out in the am, spray with some non stick oil on top, put a piece of saran wrap or parchment over and cover with a towel.  Let it rise all day!

When ready to prep, punch down the dough and shape into a rough rectangle on the cookie sheet.  Sprinkle with toppings and cheese.  Carefully roll up and seal the ends very well.  Place seam side down on the baking sheet.

Bake at 350 for 20 minutes until brown and it sounds ‘hollow’ when tapped.  Allow to rest 10 minutes before slicing into individual spirals.  Serve with warm marinara for dipping.

*I LOVE to use leftovers in this.  Meatballs, shredded chicken, steak, pulled pork, taco meat or sloppy joe filling is EXCELLENT!  Add whatever cheese you like.  Pepperjack, cheddar, jack, anything goes!

Wednesday: Breakfast for Dinner
I don’t know for sure what I am going to make, but probably egg sandwiches.  Toasted bagels, fried eggs, cheese and bacon! Bacon always comes through for the win!

Thursday: Leftover remix – Meatball Subs
Since we have tumbling, I need an easy to make meal that is done quickly.  From my meatball & pasta meal, I am reheating the meatballs and serving them in toasted hoagie rolls topped with cheese.

Friday: Chicken Alfredo Roll Ups
I am going to grab a rotisserie chicken and try a new recipe.  I saw it on a Facebook video and it looks so good!  Find the Recipe HERE.  Courtesy of Delish.

Follow all the top deals of the week HERE!

Instant Pot Fall Off the Bone Country Style Ribs

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Instant Pot Fall Off the Bone Country Style Ribs

Ingredients:

  • 3 Pounds of Country Style Ribs (Bone In or Out)
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Each
    • Salt, Pepper, Garlic Powder, Onion Powder, Mustard Powder, Cumin & Paprika
  • 3/4 Cup Dr. Pepper or Cherry Coke (Beef Broth can be used if you prefer)
  • 1 Cup BBQ Sauce (any brand or flavor)

Instructions:

  • Combine all dry ingredients together in a small bowl
  • Massage the dry rub on ribs (both sides)
  • Put the soda or beef broth in the bottom of an Instant Pot and add the trivet. (I have cooked them with and without the trivet in my instant pot)
  • Add ribs to pressure cooker and pour half a cup of the BBQ sauce over the top of them.
  • Seal the Instant Pot lid and put it in the LOCK position.  Make sure vent is in the SEALING position.
  • Cook on Manual, High Pressure for 45 Minutes. Once pressure has built, the valve will pop up and timer will start to countdown

  

Natural Release Method:

Once timer has gone off, the ribs are done, the instant pot will start beeping and the digital display is at Zero… Push CANCEL to stop the reheat mode (digital display will show off) NOW WAIT…. the pressure is going to slowly release on its own. This will take about 20 to 25 minutes.

THEY ARE DONE. With a spoon (safety first) lift up release valve, turn half a turn counterclockwise (be careful of any extra steam that may be left) Now, and ONLY NOW can you release the lid! Don’t they smell wonderful?

With tongs (those yummy ribs are obviously going to be hot) take them out (they will be falling apart tender) and put on a serving platter, drizzle to your liking the reserved portion of the BBQ sauce you have left……. ENJOY!

📍 Pin HERE for Later!

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