This recipe is courtesy of Realtor by day, Chef by night at Recipezaar.com

Realtor writes…

It’s okay, you can eat this! It’s at least 1/2 the carbs of other cheesecakes, NO SUGAR added and nobody ever knows. I used to argue with guests who didn’t believe me that it was low carb, now I don’t even bother telling them. They never can tell so why should I? It’s absolutely delicious- you’ll love this one. You can lower the fat by using reduced fat cream cheese if you need to.

FOR THE CRUST

• 24 vanilla wafers, crushed very fine
• 3 tablespoons butter, softened to room temp

FOR THE FILLING

• 2 (8 ounce) packages cream cheese, softened to room temp
• 1 cup Splenda granular
• 1 1/2 teaspoons vanilla
• 2 eggs

Instructions:——————————————

1. Preheat the oven to 350 degrees F.
2. If you don’t want to make a crust, you can use one of the ready made ones but the carbs will be higher.
3. Using a fork or pastry blender, combine the butter and the Nilla wafer crumbs. Press them into a 9″ pie plate. Do the bottom and go as far up the sides as you can. If you don’t get it all the way up the side, don’t worry about it. Set aside.
4. Beat the cream cheese, sugar and vanilla extract until well blended. Add eggs and mix just until blended. Pour into crust.
5. Bake 35-40 minutes or until the center is almost set. The center may crack. Don’t make this one if you can’t deal with a cracked cheesecake. Something about the splenda makes it happen about half of the time. I never worry about it because I usually cover it up with topping anyway.
6. Cool and then refridgerate overnight.
7. You can serve this as-is or you can top this with cool whip, pie filling or whatever fruit topping you like. I usually use Comstock No Sugar Added Cherry Pie Filling and Sugar Free Cool Whip. Diabetics, just remember to add the carbs for whatever toppings you use.

I most always also add in fresh sauteed mushrooms when I make this and a can of condensed cream of mushroom soup may also be added in, it is best to use all the same chicken pieces so that they cook at the same time, I make this using all skin on chicken thighs…

Serve with cooked rice or noodles and pass more Parmesan cheese at the table!

• 3 pounds chicken pieces
• salt and fresh ground black pepper (I use seasoned salt)
• 3 tablespoons oil (more if needed)
• 3 tablespoons butter
• 2 large onions, chopped
• 1-2 teaspoon dried thyme (or use 1-2 tablespoons fresh thyme, chopped)
• 1 teaspoon crushed red pepper flakes (or adjust to heat level)
• 4 large garlic cloves, minced (garlic lovers can use more)
• 1/4 cup all purpose flour
• 4 cups chicken broth (can use half broth and water but it will not be as good)
• 1/3 to 1/2 cup dry white wine, or to taste
• 2 pounds small potatoes, peeled and quartered (do not cut the potatoes too small or they will get to soft while cooking)
• 2 (14 ounce) cans canned corn niblets
• 3 large carrots, peeled and coarsely chopped
• 1/2 cup heavy whipping cream
• 1/3 cup grated Parmesan cheese (more to sprinkle on top after cooking)

Instructions:————————————–

1. Season the chicken pieces liberally with salt and pepper.
2. Heat the oil with butter in a large heavy pot over medium heat.
3. Brown the chicken on all sides (about 4 minutes per side) then transfer to a large bowl.
4. To the same pot add in onion, red chili pepper flakes and thyme; saute until onions are softened (about 4 minutes.
5. Add in the minced garlic; cook stirring for 2 minutes.
   
6. Add in flour and cook stirring for 1 minute.
7. Whisk in the chicken broth and wine; bring to a boil, whisking continuously.
8. Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
9. Add in the whipping cream and Parmesan cheese; mix until blended.
10. Add the chicken back to the pot along with any juices from the bowl; partially cover and simmer until the chicken is cooked and the veggies are tender (about 45-50 minutes, or longer seasoning with more salt and pepper about halfway through cooking time).
11. After cooking sprinkle more Parmesan cheese over the top and pass more at the table.
    
12. Serve from the skillet.
    

This dish may be assembled and refrigerate for up to 2 days in advance and will save you time and oven space for your holiday dinner but don’t wait until the holidays to make this!

Use only russet potatoes

• 8 large or 10 medium russet potatoes, peeled and quartered
• 6 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/2 cup butter (cut into cubes, can use more if desired)
• 1 1/2 teaspoons onion powder (can increase to 2 teaspoons)
• 2 teaspoons salt, or to taste
• 1 cup shredded cheddar cheese, or to taste

Instructions:—————————————————-

1. Butter a 13 x 9-inch casserole dish.
2. Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way) drain and place in a large bowl.
3. Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
4. Add in cream cheese, sour cream, butter, onion powder, salt and black pepper. continue beating until combined and smooth.
5. Spread the mixture into prepared baking dish.
6. If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
7. Cover and refrigerate for up to 24 hours 9the potatoes must be completely cooled before covering).
   
8. When ready to bake uncover.
   
9. Bake uncovered for in a preheated 350 degree F oven about 25-30 minutes or hot.
   
10. If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).