Who doesn’t love hash browns or breakfast potatoes? Well, if you plan your meal correctly it is easy to still enjoy your potatoes and still have a low carb meal. We will have breakfast for dinner and it offers a great opportunity to enjoy. Pair these potatoes with omelets, bacon or sausage and a serving of your favorite fruit and you have a dinner with potatoes for under 40 g carbs!
Oven Roasted Breakfast Potatoes
- 2 pounds small red potatoes, chopped into small pieces
- 1/2 sweet vidalia onion, chopped
- 1 Tablespoon rosemary
- 1 teaspoon Hungarian Paparika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 1/2 Tablespoons Olive Oil
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- In a large bowl combined the potato pieces, onion pieces, herbs, seasonings, and olive oil. Toss until potatoes are evenly coated.
- Arrange in a single layer on the baking sheet.
- Bake for 40 minutes, turning over about half way through, until potatoes are crispy
Nutritional Information – serving size is 3/4 cup – 18 g carbs
We love apple butter, but so many of the ones from the store just add tons of sugar. I was thrilled to find a simple recipe that I changed to match our tastes that would allow us to have a carb friendly version and so simple to make!
- 3 pounds apples – I used Gala
- 1/4 cup Splenda Brown Sugar blend
- 1/4 cup apple cider vinegar
- 3 teaspoons of cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- Cut up the apples into small pieces – do not peel
- Place apples, splenda brown sugar blend, vinegar, and spices into a prepared crock pot. Stir until all apples look coated.
- Cover and cook on low for 5 hours – stirring a couple times
- Turn the crock pot to high and cook an additional 2 hours
- Using an immersion blender, blend until smooth
- Cook uncovered for about 1 more hour on low – just enough to thicken
- I canned mine – prepare the jars during the final hour. Then seal with the water bath canning method.
Nutrition – 1 Tablespoon is 3 g carbs.
Today I took my first attempt at water bath canning with a great no sugar added Strawberry Jam. I have always loved homemade strawberry jam and now it serves an even better service by creating one with only natural sugar from the berries. It tasted great before I sealed the jars and it is setting up nicely – so I trust the recipe enough to go ahead and place it here. First attempt was a great success – now to try some others…
- Wash jars and lids. Fill boiling-water canner half full with water. Add jars and water to cover jars. Bring water to a boil and then simmer.
- Place lids in a small saucepan and cover with water. Bring to a boil and then simmer – adding water as needed.
- Continue to simmer until ready to use.
- Cut strawberries in half and crush with either a potato masher or food processor. I like pieces in my jam so I used the potato masher.
- Place exactly 6 cups of mashed strawberries in a large saucepan.
- Add water and mix thoroughly
- Add pectin 1 tablespoon at a time and mix well between each tablespoon.
- Bring mixture to a full rolling boil over medium heat.
- Boil for 1 minute more, stirring constantly
- Remove from the heat and add Splenda. Stir until blended.
- Skim off any foam with a metal spoon that forms on top. Allow to sit for 5 minutes.
- Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
- Wipe jars and threads and place 2 piece lids in place tightly.
- Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
- Bring to a boil and boil for 10 minutes.
- Remove jars and place upright on a towel to cool.
- Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
- Sealed jars can be stored for 1 year in a cool dark location.
Nutrition: 1 Tablespoon is 3 g carbs.
For Christmas we always have a wonderful brunch that has usually included pancakes or waffles. Both of these options are not super carb friendly. Since we also love Mike’s hashbrowns I started looking for a different sweet option for our brunch. The Berry Strudel Croissants were wonderful and just hit the spot.
Berry Strudel Croissants
- 1/2 cup fresh raspberries (frozen are fine if fresh is not available)
- 4 Tablespoons sugar free Strawberry jam
- 1/4 teaspoon lemon zest
- sheets phyllo dough – thawed
- butter flavor cooking spray
- Swerve Confectioners Sweetener
- Preheat oven to 375 degree and line a cookie sheet with parchment paper.
- In a small bowl combine fresh raspberries, strawberry jam and lemon zest and mash until evenly combined.
- Unfold phyllo dough and separate 1 piece. Make sure to keep the other pieces covered so they do not dry out.
- Spray your one sheet with butter cooking spray. Place a second piece of phyllo dough on top of the first. Spray with butter cooking spray. Repeat this process until 4 sheets are stacked.
- Cut the dough into wedges.
- Spread the fruit mixture onto the wedges and roll like a croissant.
- Place rolls on the parchment paper point side down. Continue until you have made the number or rolls you would like. The fruit mixture will give you 12 – 16 rolls depending on how much fruit you place in each one.
- Lightly spray the finished rolls with the cooking spray.
- Bake from 12 – 14 minutes. Transfer to a wire rack and cool. Sprinkle with Swerve Confectioners Sweetener once cool.
Nutritional Information – 1 roll is 6 g carbs. Serving of 2 rolls is just 12 carbs