Pork Chop Rub

Modified from allrecipes

1 tbsp Lawry's seasoned salt
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground paprika
2 tsp Worchestershire sauce
4 pork chops

Mix together and rub on chops. Let sit for 10 minutes. Grill on each side until finished, let rest 10 minutes.

3 Minute Chocolate Cake

From Linda's Low Carb Recipe site

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg

Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings
Can be frozen

* I'd forgotten to cover mine with plastic, but it came out wonderful anyway. I think the plastic would probably keep it very moist, perhaps more like a pudding cake in texture.

With granular Splenda:
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Chocolate Caramel Cookies

From Simple and Delicious Magazine

1 pkg devil's food cake mix
1/4 cup water
1 egg
3 tbsp canola oil
38 Rolo candies
Chopped hazelnuts

Combine cake mix, water, egg, and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts.

Place 2-in apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Creamy Lemon Cake Bars

From Simple and Delicious Magazine

1 pkg (18 1/4 oz) lemon cake mix
1/2 cup butter, softened
1 egg

Filling:
1 can (16 oz) lemon frosting
1 pkg (8 oz) cream cheese, softened
2 eggs

Beat cake mix, butter, and egg in a large bowl until crumbly. Press into the bottom of a greased 13x9 baking pan.

Beat frosting and cream cheese in another bowl until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed until combined. Spread over crust.

Bake at 350 degrees for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.

Crab Stuffed Tilapia

From Simple and Delicious Magazine

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tbsp butter, divided
2 pkgs (3.53 oz each) premium crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 egg, beaten
2 tbsp diced pimentos, drained
1/4 tsp seafood seasoning
4 tilapia fillets
1/4 tsp salt
1/4 tsp paprika

Saute onion and celery in 1/4 cup butter in a large skillet until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimentos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.

Place seam side down in a greased 9-in square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.

Bake, uncovered, at 400 degrees for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.

Sausage Lasanga Roll

From Simple and Delicious Magazine

12 lasagna noodles
1 lb bulk Italian sausage (or could use ground beef)
2 jars (26 oz each) spaghetti sauce
1 carton (15 oz) ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
1 egg
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
2 1/2 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
2 tsp lemon juice
1 1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 tsp grated lemon peel
1 tsp coarsely ground pepper
1/2 tsp salt

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Drain. Stir in spaghetti sauce.

Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper, and salt in a large bowl.

Drain noodles. Spread 2 tbsp cheese mixture on each noodle; gently roll up.

Spread 2/3 cup meat sauce into each of two greased 11x7 in baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 45-50 minutes or until bubbly. Each casserole serves 6.

To use frozen casserole: Thaw in fridge overnight. Remove 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly.

Zucchini Coins

From Weelicious

1/2 Cup Whole Wheat Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1 Large Egg
1/4 Cup Flour
2 Medium Zucchini, cut into 1/4 inch coins

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls, and first dip the zucchini coins into the
flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the
bread crumbs are golden.
7. Serve.

*After step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.