Low Carb Ranch

Ok, so this ranch recipe is semi-homemade because you make it at home (duh, right!?) but you get a little help from this Hidden Valley ranch mix. There are directions on the back for how to make it, but I have my own way and it comes out amazing! Absolutely no comparison to bottled ranch dressing low carb or not. My favorite low carb ranch is Ken's Buttermilk ranch, but since making this recipe it doesn't taste as good as it used to. I made this ranch for my sisters (I test a lot of low carb recipes on them!) And they said the following things: I want to drink this ranch with a straw! I want a swimming pool full of this ranch! This is the best ranch i've ever had!

So there you go, fully approved by non-low carbing teenagers! And by low carbers as myself and others as well of course! It's gonna be hard to have portion control with this, trust me you'll really want to drink it with a straw! *wink*

Ingredients:

1 cup of full fat mayonnaise (I used Duke's)
1/4 cup of sour cream (I used Daisy)
1/2 cup of heavy cream
1/4 cup of water
1 packet of Hidden Valley Buttermilk Ranch mix (0.4 oz)


Directions:

1. In a large bowl mix the mayo and the sour cream, add the ranch packet, stir to combine. Add the heavy cream and the water. Mix until everything is combined. I think this is the right consistency I like for ranch, but if by any chance you would like it thinner just add a tablespoon of water at a time until it reaches the consistency you prefer.
3. Cover and refrigerate the ranch for at least 30 minutes before you serve it. It really makes a difference in the flavor.

Keep covered in the refrigerator for up to 5 days. Stir well before using.


This is the seasoning packet I used:

And here is the nutrition information:

This recipe makes 2 cups of dressing. There are 16 servings of 2 tbsp each. Each 2 tbsp serving has 1.34 Net carbs.

Jalapeno Cheeseburger Pie and Greens with Homemade Honey Mustard Vinaigrette

This pie is based on a recipe by LindaSue. Her website is amazing and has lots and lots of recipes and pictures. If you haven't already done so, stop by and check it out!

This pie is sooooo cheesy and hearty and has a kick from the jalapenos. It's very filling and yields 8 large pieces so it's great as leftovers too!

This was the first time I have ever made a vinaigrette, I just made it up as I went and it was delicious! The taste of the mustard goes great with the cheeseburger pie. I had a friend over to eat who is very picky and she loved the salad with the vinaigrette!

Ingredients:

Jalapeno Cheeseburger Pie

1  1/2 lbs ground beef
1/4 of a medium onion, chopped
1 cup Muenster cheese, shredded (or you can use Monterey Jack)
1/2 cup sharp cheddar, shredded
1 fresh jalapeno, diced
1 tsp onion powder
3 eggs
3/4 cup mayonnaise
1/2 cup heavy cream
salt and pepper to taste


Directions:

1. Preheat oven to 350 F
2. Brown ground beef in a large pan, season with onion powder, salt and pepper. Drain off excess grease.
3. Add chopped onion and cook until onion is soft, about 5 minutes, then add in the Muenster cheese. Set aside.
4. In a separate large bowl whisk the eggs, add the mayo and heavy cream and mix very well until completely combined
5. In a large pie pan (I used a 12" round pan) Add the ground beef mixture spread evenly
6. Top with the egg mixture and then add the sharp cheddar
7. Bake in the preheated oven for 30 minutes, or until top is set and golden brown. Slice into 8 pieces and serve.

Pie yields 8 slices with 1.4  Net carbs per slice


Greens with Honey Mustard Vinaigrette 

5 cups Spring mix (or your favorite greens, carb counts will vary)
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tsp (1 packet or 1 drop of liquid) Splenda
pinch of salt


Directions:

1. In a large bowl, whisk the olive oil and vinegar until combined
2. Add the mustard, Splenda and salt, whisk until completely combined
3. Add greens to bowl and toss, serve immediately

Serves 4 as a side salad or 2 as a main dish salad


The vinaigrette has only trace carbs per serving and it depends what greens you use for the carb count on them but they're usually very low in carbs.