Author Archives: wrks4me

Honey Garlic Chicken Breast

29 Monday Sep 2025

Posted by in Main Dishes, wrks4me - Recipes

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Ingredients

  • 2 pieces of boneless and skinless chicken breast
  • Salt and Pepper
  • 1/4 cup of flour
  • 3 1/2 TBSP butter (or 2 1/2 TBSP olive oil)
  • 2 cloves of garlic
  • 1 1/2 TBSP apple cider vinegar (or white vinegar)
  • 1 TBSP light soy sauce
  • 1/3 cup honey (or maple syrup)

Directions

  • Slice the breasts in half horizontally to make 4 chicken cutlets
  • Sprinkle each side with salt and pepper
  • Place in flour and coast both sides
  • Put in a hot pan 2 1/2 TBSP of butter and cook cutlets for 2-3 minutes or until golden. Then turn and cook the other side for about 1-2 minutes. Move chicken to one side of the pan.
  • In the same pan, turn down heat to medium and add garlic and remaining butter. Stir quickly to make sure garlic does not burn.
  • Add vinegar, soy sauce and honey. Stir to combine and simmer until slightly thickened
  • Turn chicken and coat with sauce til chicken is cooked. If sauce gets too thick add some chicken stock or water and stir.
  • Remove chicken serve by drizzling sauce over chicken.

Note: You can substitute chicken for pork chops, shrimp or fish

Source

Old Fashioned Lemonade

06 Sunday Jul 2025

Posted by in Drinks, Home

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Ingredients

  • 3/4-1 1/2 cups of sugar + 1 cup of water (to make simple syrup)
  • 1 cup of freshly squeezed lemons
  • 5 cups of water

Directions

  1. Put sugar quantity of your choice into mason jar with a lid and add 1 cup of water
  2. Close jar and shake until sugar is disolved.
  3. Put the 1 cup of freshly squeezed lemons into a pitcher
  4. add 5 cups of cold water
  5. Pour in the simple syrup (sugar and water mixture)
  6. Stir and put into the fridge until chilled

Enjoy

“Thompson’s” Classic Homemade Baked Beans

30 Monday Jun 2025

Posted by in Main Dishes, Side Dishes, wrks4me - Recipes

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Ingredients

  • 2 cups (454 g) Thompson’s White Pea Beans
  • 5 cups (1.18 L) cold water
  • 1 medium onion, sliced
  • 1½ tsp. (7 ml) salt
  • 2 tsp. (10 ml) cider vinegar
  • 1 tbsp. (15 ml) brown sugar
  • ½ tsp. (2ml) prepared mustard
  • ¼ cup (60 ml) Crosby’s/Grandma Fancy Molasses
  • ½ cup (125 ml) tomato ketchup (no salt added ketchup)
  • Pinch black pepper
  • ¼ lb. (100 g) lean pork or low salt bacon, diced (I fry the bacon til crisp and add them to the beans when beans are almost done so they don’t turn soggy)

Directions

  1. Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain.
  2. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain.
  3. Place onion slices on bottom of 6-cup flameproof casserole dish.
  4. Add remaining 7 ingredients in with the beans, stirring gently to combine
  5. Pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top.
  6. Cover with lid and bake in oven at 250°F for 5-7 hours. Add water as needed to keep beans covered.
  7. (This part is originals to the recipe, but I don’t feel you need to this) When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. One hour before serving, remove cover to darken up the beans. Salt to taste.

Enjoy

Chicken Chow Mein

17 Tuesday Jun 2025

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

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Ingredients

  • 2 Chicken Breasts, thinly sliced
  • 8 oz (4 rounds) chow mein noodles (or thin spaghetti)
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 3 green onions, sliced
  • 1/8 tsp white or black ground pepper
  • 2 tbsp oil (for cooking)

The Sauce:

  • 1/4 cup low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 cloves garlic, minced2 tsp minced ginger
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions:

  1. Mix all sauce ingredients in bowl, set aside
  2. Cook noodles according to package and drain
  3. Put noodles in cold water and drain again
  4. Drizzle a little oil over top and mix to prevent sticking
  5. Heat oil in skillet or wok. Cook chicken until brown and cooked through, remove and set aside
  6. In the same pan, sauté cabbage carrots and green onions for 2-3 minutes
  7. Add cooked noodles and chicken back in the pan
  8. Pour in sauce and toss everything together over medium heat and heat for 1-2 minutes
  9. Add snap peas or bell peppers for extra crunch

Enjoy

Loaf Pan Lemon Chicken

09 Monday Jun 2025

Posted by in Main Dishes, wrks4me - Recipes

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Ingredients

  • Whole chicken breasts (4-6 pieces) or thighs
  • 1/4 cup olive oil
  • 2 tbsp yogurt (plain or Greek)
  • 1 tbsp tomato paste
  • 2 tbsp Tahini (optional)
  • 1 tsp salt
  • 1/2-1 tsp black or white pepper
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 lemon juiced (if too intense, use 1/2 lemon)

Directions

  1. Mix all ingredients and marinate for about 1 hour
  2. Fill loaf pan with layers of chicken breasts or thighs
  3. Bake in a loaf pan at 400-425 degrees F for 45 min -1 hour or until chicken is done
  4. Pour off liquid
  5. Flip over the loaf pan with the chicken onto a cutting board
  6. Slice and service with rice or make yourself a Shawarma

Enjoy

Lemon Posset (Custard)

03 Saturday May 2025

Posted by in Dairy, Dessert, wrks4me - Recipes

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Ingredients (serves 3)

  • 1 cup heavy cream (whipping cream)
  • 1/4 cup sugar (4 TBSP)
  • 1 1/2 tsp of lemon rind
  • 3 Tbsp of lemon juice
  • Fresh fruit

Instructions

  1. Mix cream and sugar together and put in microwave to heat (1 minute) or until bubbles
  2. Mix everything together and put in serving dishes
  3. Cover and put in refrigerator for 3 hours
  4. Top with fruit and serve with pound cake

Options

  • Add a Shortcrust pastry (Remember to double quantity of Posset)
  • 175g (6oz) plain flour, plus extra for dusting
  • 75g (3oz) cold butter, cubed
  • 1 tbsp icing sugar
  • 1 egg, beaten
  1. To make pastry, put iflour, butter and icing sugar in a food processor and pulse until mixture looks likes breadcrumbs. Add the egg and pulse until mixture comes together. Empty mixture onto a floured work space and lightly knead (do not overwork). Rollout and line the bottom of a quiche or pie plate. Prick the base with a fork and chill in the refridgerator for about 30 minutes.
  2. Preheat oven to 400 degrees F (200 C) and bake for 15 minutes or until a pale golden. Allow to cool.
  3. After making the posset add to crust and chill in the fridge for at lease 4 hours or overnight until set
  4. Serve with berries and dust with icing sugar.
  5. Optional: Before baking you can line the pie cust with parchment paper and weight down baking beans. Remember to remove the parchment paper 5-7 minutes before done.

Posset Options: Make a vanilla bean (vanilla extract) 1 tsp, posset. Garish with toasted coconut or banana

Lemon and Olive Oil Cake

21 Monday Apr 2025

Posted by in Home

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Ingredients

  • 4 ounces (115 grams) of white chocolate
  • 1/2 cups olive oil (105 grams)
  • 5 large eggs
  • 2/3 cup (145 grams) plain yogurt
  • 1 cup sugar
  • 2 lemons (zest only)
  • 3 Tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1 cup (100 grams) almond flour
  • 1 cup (140 grams) flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons icing (confectioners) sugar for dusting
  • Option: 2-3 Tablespoons of poppy seeds

Directions

  1. Preheat the oven to 325 degrees F. Grease a 9-inch cake pan (I use a springform pan) and cover bottom with parchment paper
  2. Melt the white chocolate in a microwave oven or double boiler
  3. Add melted chocolate to a large bowl and whisk in the olive oil then the eggs
  4. Add the yogurt, sugar, lemon zest, lemon juice and vanilla and whisk together
  5. Add the almond flour, salt, baking powder and nutmeg and continue to whisk till smooth
  6. Add the flour and whisk making sure there are no lumps. Scrap the bowl with a spatula to make sure the batter is well combined
  7. Pour batter into the cake pan and bake for 45-65 minutes or until golden brown and a toothpick inserted comes out clean
  8. Allow the cake to rest for at least 15 minutes, then slide a knife around the edges of the pan and place cake onto a cooking rack for another 30 minutes.
  9. Place cake onto a plate and lightly dust the top with icing (confectioners) sugar and serve (excellent with fresh fruit)

Enjoy

Recipe Source

Protein Donut Bites

26 Wednesday Mar 2025

Posted by in Baking, Dessert, Low Carb, wrks4me - Recipes

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Ingredients

  • 1 cup cottage cheese
  • 1 cup flour or almond flour
  • 1 tsp baking powder
  • Cinnamon-sugar

Directions

  1. Mix all ingredients together to form a dough
  2. Divide into 12 balls
  3. Put into a 350 degree F, preheated air fryer for 10 minutes
  4. Let cool and spray with a little oil or dunk in milk, then roll into cinnamon-sugar mixture or drizzle a glaze overtop. (You don’t need to do this if you’re watching your sugar intack or use a sugar-free option, see below)

Glaze Options:

You could coat bites with a mixture of 3 parts icing sugar to 1 part milk (more liquid makes it thinner). The liquid used in a powdered sugar glaze can be simply water or milk mixed with a flavoring, or the liquid itself can impart flavor. Citrus juice like orange, lemon, or lime juices can be used as well as any kind of liquore.
Powdered Sugar Glaze Flavor Options:
Vanilla Glaze: Powdered Sugar, Milk, Vanilla Extract (this is the kind of glaze used to make classic glazed donuts)
Almond Glaze: Powdered Sugar, Milk, Almond Extract
Lemon Glaze: Powdered Sugar, Lemon Juice, Lemon Zest
Orange Glaze: Powdered Sugar, Orange Juice, Orange Zest
Lime Glaze: Powdered Sugar, Lime Juice, Lime Zest
Coffee Glaze: Powdered Sugar, Coffee
Apple Cider Glaze: Powdered Sugar, Apple Cider, Cinnamon

Making powdered sugar (confectioner’s sugar)

You will need a high-powered food processor, or coffee grinder or blender. Ensure it is clean and free of moisture. Add granulated sugar and blend until it is fluffy and smooth. Put though a fine strainer and return any clumps to be processed again. A cup of granulated sugar should yeld about 2 cups of powdered sugar.

Sugar Free option:

  • ¾ cup Sugar Free Granular Alternative (such as Splenda)
  • 2 tablespoons Cornstarch
  • 2 teaspoons Milk (or water)
  • ½ teaspoon Vanilla Extract (or other extract for taste)

Mix together to form a glaze

Note: These can be frozen and then reheated into a microwave for a few seconds.

Keto Bagel

16 Sunday Mar 2025

Posted by in Baking, Low Carb, wrks4me - Recipes

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This is a delicious soft bagel that I’m sure you’ll enjoy.

Ingredients

  • 1/2 cup cottage cheese
  • 1/2 cup almond Flour
  • 1/2 tsp baking powder

Directions

  1. Mix flour and baking powder
  2. Put cottage cheese into a sieve and pat down to drain moisture
  3. Pat outside of repeat to remove more moisture.
  4. Mix with flour to and form into a dough and shape into a tube and then form 2 bagels
  5. Add egg wash and your favourite seasoning like sesame seeds or everything bagel seasoning
  6. Spray each side with oil and air fry
  7. Bake in the air fryer for 15-20 minutes at 300

Pro tip: Bake in a conventional oven at 375F for 25-30 minutes

Keto Instant Pot Cheesecake

26 Wednesday Feb 2025

Posted by in Dessert, Home, Low Carb

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INGREDIENTS:

Crust

  • 1 1/4 cups finely chopped pecans
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsps Swerve Powdered Sweetener
  • 1/4 cup melted butter

Cheesecake Filling

  • 16 oz of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • 2 pinches of salt
  • 1 tsp vanilla
  • 2/3 + 1/4 cup Swerve Powdered Sweetener

DIRECTIONS:

Crust:

  1. Put all the ingredients into a food processor and blend until combined
  2. Line the bottom of a 6″ round pan with parchment paper (I also created lifting handles out of parchment paper and placed it on the bottom running up the sides and then put the rounded bottom piece on top. This would allow me to run a knife around the edge and gently lift the cake out.
  3. Add enough crumb mixture to line the bottom to about 1/4 inch or to your desired thickness. You should have leftover mixture which you can freeze and save for another time.
  4. Bake at 375 degrees F for about 15 minutes or until the edges begin to turn brown
  5. Remove and allow to cool a bit before adding filling

Filling

  1. Put all ingredients into a food processor and blend until smooth
  2. Pour into the pan with the crust
  3. Pour 1 cup of water into an Instant Pot
  4. Use the trivet which comes with Instant Pot to lower the cheesecake mixture into the Instant Pot
  5. Close lid
  6. Press “pressure cook” and make sure the pressure is “normal” and make sure “keep warm” button is off. Set time to 30-40 minutes
  7. Once time is achieved DO NOT VENT, allow instant pot to cool down naturally for about 15 minutes
  8. Manually release any remaining pressure by gradually turning release knob to venting position.
  9. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker. Once the pressure is reduced and you can open the cover, remove the trivet with the cheesecake.
  10. Allow to cool completely in the refridgerator for about 12-24 hour before serving
  11. Remove any parchment paper before serving
  12. Serve with your favourite low carb topping such as fresh fruit or whipped cream

Enjoy