Oven Roasted Breakfast Potatoes

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!

breakfast potatoes

Oven Roasted Breakfast Potatoes

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a large bowl combined the potato pieces, onion pieces, herbs, seasonings, and olive oil. Toss until potatoes are evenly coated.
  3. Arrange in a single layer on the baking sheet.
  4. 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

 

Apple Butter

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!

apple butter

Apple Butter

  • Servings: make three 8 ounce jars
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Ingredients

  • 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

Directions

  1. Cut up the apples into small pieces – do not peel
  2. Place apples, splenda brown sugar blend, vinegar, and spices into a prepared crock pot. Stir until all apples look coated.
  3. Cover and cook on low for 5 hours – stirring a couple times
  4. Turn the crock pot to high and cook an additional 2 hours
  5. Using an immersion blender, blend until smooth
  6. Cook uncovered for about 1 more hour on low – just enough to thicken
  7. 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.

Strawberry Jam

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…

strawberry jam

Strawberry Jam

  • Servings: 6 half pint jars
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Ingredients

Directions

  1. 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.
  2. Place lids in a small saucepan and cover with water.  Bring to a boil and then simmer – adding water as needed.
  3. Continue to simmer until ready to use.
  4. 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.
  5. Place exactly 6 cups of mashed strawberries in a large saucepan.
  6. Add water and mix thoroughly
  7. Add pectin 1 tablespoon at a time and mix well between each tablespoon.
  8. Bring mixture to a full rolling boil over medium heat.
  9. Boil for 1 minute more, stirring constantly
  10. Remove from the heat and add Splenda.  Stir until blended.
  11. Skim off any foam with a metal spoon that forms on top.  Allow to sit for 5 minutes.
  12. Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
  13. Wipe jars and threads and place 2 piece lids in place tightly.
  14. Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
  15. Bring to a boil and boil for 10 minutes.
  16. Remove jars and place upright on a towel to cool.
  17. Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
  18. Sealed jars can be stored for 1 year in a cool dark location.

Nutrition: 1 Tablespoon is 3 g carbs.

Berry Strudel Croissants

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.

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Berry Strudel Croissants

Ingredients

  • 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

Directions

  1. Preheat oven to 375 degree and line a cookie sheet with parchment paper.
  2. In a small bowl combine fresh raspberries, strawberry jam and lemon zest and mash until evenly combined.
  3. Unfold phyllo dough and separate 1 piece.  Make sure to keep the other pieces covered so they do not dry out.
  4. 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.
  5. Cut the dough into wedges.
  6. Spread the fruit mixture onto the wedges and roll like a croissant.
  7. 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.
  8. Lightly spray the finished rolls with the cooking spray.
  9. 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