Super Stay At Home Mommy!

Adventures in the life of a stay at home wife and mom

Low Carb Peanut Butter Cookies!

I needed a quick fix for my sweet tooth, and these cookies hit the spot! They are a bit crumbly, but taste a lot like a real peanut butter cookies. I used stevia instead of Splenda, but I imagine they’d taste great either way. Enjoy!!

Peanut Butter Cookies

1 cup creamy or crunchy peanut butter
1 1/3 cups granular Splenda or equivalent liquid Splenda or Stevia
1 egg
1 teaspoon vanilla
Extra granular Splenda for fork

Line a large baking sheet with parchment paper. Combine all of the ingredients in a small mixing bowl; beat well with a spoon until it becomes a thick dough. Gently roll into 20 balls and place on a baking sheet. Or, use a 2-teaspoon cookie scoop to evenly measure the dough. Dip a fork in granular Splenda and make a criss-cross design by gently pressing into the balls of dough in alternating directions. Be gentle and dip the fork into Splenda frequently because the dough is very sticky. Bake at 350 for 12-15 minutes. Cool before removing from the baking sheet. Store in the freezer and do not thaw before eating.

Makes 20 small cookies
Can be frozen

With granular Splenda:
Per Cookie: 81 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Cookies: 162 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Cookie: 75 Calories; 6g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net carbs
Per 2 Cookies: 149 Calories; 12g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

** I definitely recommend freezing these cookies after you make them. When frozen, they hold together much better.

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Grilled Romaine Salad

I had seen this recipe on a show on Food Network, and thought it sounded a bit strange. But then my in-laws tried it and went on about how delicious it was…. So, curiosity got the best of me, and I just had to try it to. Let me tell you, I am in LOVE! This is how I want my salad every night for dinner 🙂

Mmmmm..... Grilling it brings out so many flavors in the romaine. You have to try this, so tasty!

Here’s the recipe via Food Network

Ingredients:

  • 2 heads romaine lettuce
  • Extra-virgin olive oil
  • Parmigiano-Reggiano

Directions:

Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.

**I add some salt and pepper to the lettuce after brushing it with olive oil, and we use just plain old Parmesan cheese. I do drizzle mine with a little Caesar dressing, but it actually tastes delicious without any dressing at all. Enjoy!

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