Ketchup! And a 5-Day Menu

I woke up early this morning thinking about what's on the menu this week. I'm planning on doing something with corned beef next week since St. Patrick's Day is coming up and I ran across this beauty - Reuben chopped salad from Peaceloveandlowcarb.com.  The only thing that threw me was the Russian dressing. I keep everything else in the pantry, but I don't use much ketchup so I don't have any. Of course, why can't I just make my own?! So that's new. Check out the recipe below.

Here is this week's menu:

Monday - Artichoke Goat Cheese Stuffed Chicken Breasts with a green salad - MR raves about this stuff!

Tuesday - Pizza - use the crust and toppings you prefer. This pizza sauce makes enough for two or three pizzas and freezes well.

Wednesday - Cauliflower taco bowl - quick and easy and bursting with flavor!

Thursday - Thai chicken - you can serve this as a pizza as noted in the recipe, by itself, or over rice or noodles. Very versatile and very flavorful!

Friday - Marinara and meatballs - This marinara and these meatballs are always a hit. Makes enough for leftovers or to freeze.

Ketchup

6 oz tomato paste
3 TBSP

 white vinegar (or apple cider vinegar)
1/8 cup granulated sugar substitute (white or brown)
1 tsp sea salt
3/4 tsp onion powder

1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground cloves
1/8 tsp dry mustard
1 cup water

Whisk ingredients together in a small saucepan over low heat until smooth. Allow to simmer 30 minutes, covered, until ketchup has reached desired thickness. Stir occasionally.

Store ketchup in a resealable container in the refrigerator. You can also freeze to use later.

What are you eating today? Whatever it is, Keep it Clean!

Honey Almond Cake - Flourless

This Honey Almond Cake is flourless and uses only honey for sweetener! I am always on the lookout for an easy recipes and this is right up there. It uses ingredients I almost always have on hand so no planning required. A little honey in the batter makes it just the right amount of sweet. 

Cake Ingredients

4 large eggs, separated

Flourless Honey Almond Cake

1/2 cup honey

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1-3/4 cups blanched almond flour

Topping Ingredients

2 TBSP honey

1/4 sliced almonds, toasted

Directions

Preheat oven to 350 F. Spray bottom of 9-inch springform pan with cooking spray. Line the pan with parchment paper and spray the paper.

• Beat together egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl on medium speed until well combined. Add the almond flour and beat on low until combined.
  

• Beat egg whites in another large bowl with the electric mixer on medium speed until very foamy and doubled in volume, but not stiff (about 2 minutes). Using a spatula, gently fold the egg whites into the nut mixture until just combined. Pour the batter into the prepared pan.

• Bake about 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Allow to cool completely.
• To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Chicken Pot Pie Soup

From time to time I like to share a favorite from other sites.  Peaceloveandlowcarb.com offers lots of great recipes and this is one of them. If you didn't see my post on Twitter about this soup, be sure to check it out here. It's pretty easy and so incredibly full of flavor that I can hardly describe it! I hope you like it as much as I did...

Chicken Pot Pie Soup from peace love and low carb

It's pretty basic with celery, carrots, peas, and heavy cream as the main ingredients.  I'm trying to learn Spanish so I did my Rosetta Stone lesson while occasionally stirring it for the last 30 minutes while it simmered.  This morning, I could barely wait for lunch time so I could enjoy it for again. It reheats well and has lots of great flavors that blend together to make a really delicious combination.

Enjoy!