LowCarbRecipeBox : Messages : 10459-10488 of 13555

Coconut Pie Crust

2 cups unsweetened flaked coconut
2 tablespoons granular Splenda (***See note.)
3 tablespoons butter, melted Combine the unsweetened flaked coconut, the Splenda, and the melted butter in a mixing bowl and toss to combine them thoroughly.

Turn the mixture into a 9-inch pie plate and distribute it evenly over the bottom and sides of the plate, pressing it to form a firm, even crust.

Bake at 325 degrees for about 20 minutes, or until the crust is golden but not darkly browned.

Cool thoroughly on a wire rack before filling.

***Note: I don't like a terribly sweet pie crust. I suggest you taste the ingredients before baking and adjust the sweetening to your own personal taste.

Di's Coconut Cream Pie
1 Coconut Pie Crust (***See recipe above.)
1 1/2 cups unsweetened flaked coconut
4 tablespoons granular Splenda, divided (to taste)
1/2 teaspoon vanilla
1 3/4 cups heavy cream, divided
1 5-ounce package sugar free instant vanilla pudding mix
3/4 cup water Prepare the Coconut Pie Crust and let cool completely.

In a small bowl, combine the unsweetened flaked coconut and 1 1/2 tablespoons of the granular Splenda. Toss to combine the coconut and the Splenda thoroughly. Set aside.

Whip 1 cup of the cream until stiff peaks form. Add 1 tablespoon of the granular Splenda and the vanilla and continue whipping to combine thoroughly. Taste test and adjust the sweetener if necessary to suit your own personal taste. Set aside.

In a large bowl, combine the pudding mix, 3/4 cup of the cream, and all the water. Beat until the pudding mixture thickens. Fold 1 cup of Splenda-sweetened coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the cooled Coconut Pie Crust.

Spread the remaining whipped cream on top of the pie. Sprinkle with the remainder of the coconut.

Cover carefully with plastic wrap and refrigerate until it is time to serve.

Serves 6 to 8.

Make Ahead Holiday Recipes, Part III: Holiday Desserts

#10487

From: glassmurf@...
Date: Sun Jan 15, 2006 2:09 am
Subject: Green Beans - Almond Honey

glassmurf

Offline

* Exported from MasterCook *

                        Green Beans - Almond Honey

Recipe By     :Melissa Cathey/Loginasme's variation of Original
Serving Size : 4     Preparation Time :0:00
Categories    : Carbs 06-10                     High Fiber
                Low Carb          Low Cholesterol
                Side Dishes                     Vegetables

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
16      ounces green beans -- fresh or frozen
     1/4           cup water
     1/4           cup Honeytree's Sugar Free Imitation Honey (17g sugar
alcohols per svg counted as fiber)
     1/2           cup slivered almonds -- toasted
     1/2      teaspoon garlic powder
2          teaspoons lemon juice
1           teaspoon salt and pepper

To toast almonds, place on cookie sheet and roast at 350 degrees for several
minutes until lightly browned. Do not overbake.

Or, toast almonds in large dry skillet. After toasted, add remaining
ingredients and bring to a boil. Continue boiling 5-10 minues or until
beans are crisp tender.

Description:
"Wonderful! Sweet and peppery."
Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"
        - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 189 Calories; 10g Fat (39.2% calories
from fat); 6g Protein; 28g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol;
364mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

#10486

From: glassmurf@...
Date: Sun Jan 15, 2006 2:08 am
Subject: Chive And Lemon Vinaigrette

glassmurf

Offline

Chive And Lemon Vinaigrette

1 garlic clove
salt and freshly ground pepper to taste
4 tablespoons lemon juice
finely grated rind of 1 lemon
1 1/2 teaspoons whole grain mustard
4 tablespoons virgin olive oil
2 tablespoons chopped chives

Put the garlic and a dash of salt into a bowl. Crush together, then stir in
the lemon juice, lemon rind, and mustard until smooth.

Slowly pour in the oil, whisking constantly, until well-emulsified.

Add the chives and season with the black pepper to taste.

Makes about 3/4 cup.

#10485

From: glassmurf@...
Date: Sun Jan 15, 2006 2:08 am
Subject: Zucchini Dinner Muffins

glassmurf

Offline

Zucchini Dinner Muffins

3/4 cup unflavored protein powder
1 medium zucchini, grated, drained, patted dry
1/4 cup Parmesan cheese , grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons sour cream
1/2 cup (more if needed) chicken broth
2 tablespoons vegetable oil or melted butter.
pinch of garlic powder or minced garlic
nonstick spray
Combine dry ingredients in a medium-sized bowl. Stir to blend. Add wet ingredients, and mix gently - only as much as you need to lightly blend.Bake in foil muffin cups which have been sprayed with nonstick spray at 400 degrees for about 15 to 18 minutes, or until the tops are lightly browned.

#10484

From: glassmurf@...
Date: Sun Jan 15, 2006 2:06 am
Subject: Cinnamon Pancakes with Maple Butter and Sugared Pecans

glassmurf

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Cinnamon Pancakes with Maple Butter

Ingredients:
1 cup protein powder, sifted
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
Dash salt
1 tsp baking powder
1/2 cup cream
1/2 cup water
1 stick butter, softened
1/2 teaspoon maple flavoring
Sweetener to taste

Directions:
Mix eggs, vanilla flovour, cinnamon, slat, baking powder, cream and water. At last, sift the protein powder to the mix.

For the Maple butter mix the butter with the maple flavour and add sweetener to taste.

Delicious served with Sugared Pecans:

Sugared Pecans

Ingredients:
1 egg white
2 cups pecan halves
1/2 cup melted butter
1/4 cup Splenda
2 teaspoons cinnamon

Directions
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine the Splenda and cinnamon; sprinkle over the pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300�F for 30 minutes or until browned. Cool on waxed paper.

Low Carbohydrate Cinnamon Pancakes with Maple Butter Recipe

#10483

From: glassmurf@...
Date: Sun Jan 15, 2006 2:05 am
Subject: Eggs Florentine

glassmurf

Offline

* Exported from MasterCook *

                             Eggs Florentine

Recipe By     :
Serving Size : 0     Preparation Time :0:00
Categories    : Casseroles & One Dish Meals

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        From: Click here:
3               cups cooked spinach
     1/4           cup butter -- melted
     1/8      teaspoon pepper
1           teaspoon salt
6                     eggs
     1/2           cup Swiss cheese -- shredded

Preheat oven to 350 degrees. Combine spinach, butter and seasonings, and mix
well. Spread in a greased, shallow baking dish. Make six hollows in the
spinach mixture, equal distances apart, and break one egg into each hollow.
Sprinkle with cheese. Bake until eggs are cooked to the desired degree of
doneness.

Source:
"Our Little (Low-Carbohydrate) Corner of the Internet"
                                  - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1138 Calories; 89g Fat (68.8% calories
from fat); 66g Protein; 26g Carbohydrate; 13g Dietary Fiber; 1298mg
Cholesterol; 3458mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 4 1/2
Vegetable; 13 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

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#10482

From: glassmurf@...
Date: Sat Jan 14, 2006 11:51 pm
Subject: Rosemary Garlic Beef Rib Roast

glassmurf

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Rosemary Garlic Beef Rib Roast

6 - 8 lbs/ well-trimmed beef rib roast, small end (3 to 4 ribs)

Seasoning:
1 T dried rosemary, crushed
3 cloves garlic, crushed
3/4 tsp. salt
1/4 tsp. pepper

Serves 8-10

Heat oven to 350� F.

Combine seasoning ingredients; press evenly into surface of roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Do not add water or cover.

Roast 2-1/4 to 2-1/2 hours for medium-rare; 2-3/4 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 135� F for medium-rare, 150� F for medium. Let stand 15 minutes. Temperature will continue to rise to 145� F for medium-rare, 160� F for medium.

Carve into slices and serve.

Rosemary Garlic Beef Roast

#10481

From: glassmurf@...
Date: Sun Dec 25, 2005 8:02 pm
Subject: Pumpkin Casserole

glassmurf

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Pumpkin Casserole

6 cups raw cubed pumpkin
1 cup sour cream
1 egg
1 1/2 cups real mayonnaise
1/2 cup heavy cream
pepper, onion powder, salt and garlic - to taste
3 green onions sliced
1/2 stick butter

Preheat oven to 350�F. Melt butter, add wet ingredients, mix thoroughly. Spray casserole dish with nonstick spray. Mix pumpkin with wet ingredients, pour into dish. Season and place green onions on top. Bake covered with foil 45 minutes. Uncover and bake 15 minutes more. This taste is reminiscent of scalloped potatoes.
Serves 8 - 6.5 grams carb per serving.

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#10480

From: glassmurf@...
Date: Sun Dec 25, 2005 8:01 pm
Subject: Frosted Green Bean Salad

glassmurf

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Frosted Green Bean Salad
from the Houston Junior League Cookbook

INGREDIENTS:

6 Tablespoons vinegar
3/4 cup salad or olive oil
2 medium onions, minced
Salt and pepper
3 cans (1 pound each) Blue Lake green beans, drained
6 Tablespoons mayonnaise
4 teaspoons additional vinegar
2 teaspoons prepared mustard
Salt
8 hard-cooked eggs, chopped
8 slices bacon, fried crisp

TO PREPARE:
Combine 6 Tablespoons vinegar, oil, onions, salt and pepper. Pour over beans and chill several hours or overnight. Drain and heap marinated beans in a salad bowl. Make frosting for beans by combining mayonnaise, 4 teaspoons vinegar, mustard, salt and hard-cooked eggs; mix well. Pour over marinated beans. Garnish with crumbled bacon just before serving.

.
SERVES: 10 - 12
Copyright 1992 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

#10479

From: glassmurf@...
Date: Sun Dec 25, 2005 8:00 pm
Subject: Sesame Turkey

glassmurf

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Sesame Turkey

4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce

Brush turkey with sesame oil and dredge in mixture of sesame seeds,
salt, black pepper, and cayenne pepper.

Saute slices in heated peanut oil until brown on both sides and
remove to a platter. Deglaze skillet with garlic, sesame oil, and soy
sauce; pour sauce over turkey and serve warm (it's good cold, too).

#10478

From: glassmurf@...
Date: Sun Dec 25, 2005 7:59 pm
Subject: Creamy Chocolate Fudge

glassmurf

Offline

Creamy Chocolate Fudge
from Cooking TLC

4 oz cream cheese, softened
1/4 c. butter
1 1/2 oz. unsweetened baking chocolate
2 T. heavy cream
2 T. peanut butter, crunchy or smooth
3/4 c. Splenda
2 T. Sugar Free vanilla flavor syrup (I use Piggly Wiggly Sweet and Low)
1 c. chopped nuts, or puffed rice

Melt butter and chocolate. (I use the microwave) Add softened cream cheese. Mix well. Add other ingredients. Spread in 7x11 or 9x9 pan which is lined with waxed paper. Chill until firm enough to cut. Cut 4x6 ways to make 24 pieces. Place in container or wrap separately. I keep mine in the freezer, then one will warm up pretty fast to eat. Recipe says either version is 2 carbs each piece. That sure beats buying the expensive bars, which are not as good anyway.

#10477

From: glassmurf@...
Date: Sun Dec 25, 2005 7:59 pm
Subject: Cabbage Au Gratin

glassmurf

Offline

Cabbage Au Gratin

Recipe By     : Akron Beacon Journal
Serving Size : 6    Preparation Time :0:00
Categories    : Side Dishes                      Vegetables

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   6      cups          shredded cabbage
     1/2                of a 6 oz. can tomato paste
     3/4 cup           water
   1 1/2 teaspoons     salt
     1/8 teaspoon      pepper
   1      teaspoon      Splenda
   1      cup    grated Cheddar cheese

Fill a large kettle half-full with water. Bring to a boil. Add a dash or
two of salt. Add cabbage and cook for 2 minutes; drain and return cabbage
to pan. In a saucepan, combine tomato paste, 3/4 c water, 1 1/2 t salt,
pepper and Splenda. Bring to a boil, stirring until smooth. Pour over
drained cabbage. Pour into a casserole dish. Top with cheese. Bake at 350
for 15 minutes.

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#10476

From: glassmurf@...
Date: Sun Dec 25, 2005 7:58 pm
Subject: Seasoned Toasted Hazelnuts

glassmurf

Offline

* Exported from MasterCook *

                        Seasoned Toasted Hazelnuts

Recipe By     :Judi (Island Girl)
Serving Size : 8     Preparation Time :0:00
Categories    : Snacks & Appetizers

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2               cups hazelnuts (filberts)
     1/8           cup butter
     1/2      teaspoon salt
     1/2      teaspoon Worcestershire sauce
     1/2      teaspoon garlic powder
1               dash Tabasco

Melt the butter in a saucepan. Stir in the salt, Worcestershire sauce,
garlic powder, Tabasco, and hazelnuts. Stir to coat the nuts completely.

Turn the into shallow pan or onto a cookie sheet. Bake at 275 degrees for 20
minutes.
Cool completely and then package in individual servings in Zip Lock bags.
The bagged nuts may be frozen.

                        - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; 4g Fat (97.1% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

#10475

From: glassmurf@...
Date: Sun Sep 25, 2005 9:30 pm
Subject: Peppery Turnip Fries

glassmurf

Offline

Peppery Turnip Fries

Ingredients:

8 medium turnips (about 2 1/2 pounds)
1/2 cup heavy cream
1 teaspoon Splenda
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1/4 teaspoon salt (sea salt works best)
1/4 cup grated Parmesan cheese
Olive oil spray
Lime juice

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-
by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and
place the turnip sticks into the cream. Fill bowl with cold water
until the turnips are completely covered. Add 1 teaspoon Splenda.
Swirl a bit to mix and allow to sit in cream mixture for 10-15
minutes. (This cream-soaking step removes the "bite" flavor of the
turnips, leaving them with a milder, more potato-like flavor.) Rinse
in colander with cool water and pat dry.

Preheat oven to 425�F.
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan
cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake
well to coat the turnip sticks.

Spray 2 large baking sheets lightly with the olive oil spray. Spread
the turnips in a single layer on the sheets and spray again with the
olive oil.

Bake in a preheated 425�F oven for 15 minutes. Turn the fries over
and continue baking for 15 minutes, until the fries are tender and
golden in color. Serve hot with a sprinkle of lime juice.

Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.

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#10474

From: glassmurf@...
Date: Sun Sep 25, 2005 9:29 pm
Subject: Lemon Paskha

glassmurf

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Lemon Paskha
Low Carbohydrate Recipe

Ingredients:
3 pounds farmers' or ricotta cheese
1/2 cup butter, softened
1 cup sugar substitute
1 cup heavy cream
Peel from two lemons, finely shredded

Directions:
Put the cheese in a cheesecloth bag; tie and put under a weight for six hours to press out the juices.

In a blender, blend all ingredients together; put in a pot.

Simmer on very low heat for one hour. Do not allow mixture to boil or ingredients to blend together permanently.

Place in the cheesecloth bag and under the weight for 24 hours.

Low Carb Lemon Paskha Recipe

#10473

From: glassmurf@...
Date: Sun Sep 25, 2005 9:29 pm
Subject: Imitation Starbucks Mocha

glassmurf

Offline

Imitation Starbucks Mocha

1/3 c whipping cream
1 c. very cold water
1 scoop protein powder, Choc (Designer Chocolate)
2 tbsp splenda or 1/8 tsp stevia
2 tsp decaf instant coffee

Blend it up thick and creamy like a Starbucks

#10472

From: glassmurf@...
Date: Sun Sep 25, 2005 9:28 pm
Subject: Zucchini Egg Foo Young

glassmurf

Offline

Zucchini Egg Foo Young

2 Tablespoons oil
4 eggs
1 Cup Shredded Zucchini
1/2 Cup Shredded meat (canned chicken is great if in a hurry), or chopped
seafood
4 Tablespoons chopped onions
1/2 teaspoon of salt

Heat oil in 10-inch skillet. Beat eggs until thick and lemon colored, about 5 minutes. Stir in zucchini, meat, onion and salt.

Pour 1/4 cup egg mixture at a time into a skillet. Push cooked egg up over
the meat and veggies with a broad spatula to form a patty. Cook until patty
is set; turn. Cook over medium heat until other side is brown. Serve with
or without a sauce.

#10471

From: glassmurf@...
Date: Sun Sep 25, 2005 9:22 pm
Subject: Edamame Salad

glassmurf

Offline

Edamame Salad

from Colorado Colore:
A Palate of Tastes

INGREDIENTS:

1-1/2 cups cooked shelled edamame beans
(about 20 ounces of pods)
2 large carrots, coarsely grated
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon vegetable oil
1 teaspoon minced garlic
Salt and pepper to taste

TO PREPARE:

Toss the edamame beans, carrots, green onions and cilantro in a bowl. Whisk the vinegar, lemon juice, oil and garlic in a small bowl. Add the vinaigrette to the bean mixture and toss to coat. Season with salt and pepper.

Chill, covered, until serving time. You may prepare up to 3 hours in advance and store, covered, in the refrigerator.

NOTE: Edamane, the Japanese name for fresh whole soybeans,
       is a trendy snack with major nutritional
       credentials. Look for the pods in the produce
       section or frozen in Asian markets, health food
       stores, or in any large grocery store.

SERVES: 6

Copyright 2002 by The Junior League of Denver, Inc. All rights reserved. Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.

#10470

From: glassmurf@...
Date: Thu Sep 1, 2005 3:40 am
Subject: Tropical Smoothie Gummies

glassmurf

Offline

Tropical Smoothie Gummies

shared by Beth

4 envelopes unflavored gelatin
1/4 cup Splenda
1/2 cup Diet Splash Tropical Blend (1.5g carbs)
coconut extract
1 tablespoon heavy cream

Add gelatin and Splenda to pan, mix with splash. stir and let stand 1
minute. Place over low heat and let gelatin dissolve. add coconut
extract, i used approx 1/2 tsp. at very end add heavy cream and stir
well. pour into molds and let firm.

The diet splash is sweetened with splenda but in the gummies it didn't
have as strong a flavor as I wanted so I added the extra splenda and
coconut extract to boost the tropical flavor.

#10469

From: glassmurf@...
Date: Thu Sep 1, 2005 3:38 am
Subject: Truly Low Carb Beef Stroganoff

glassmurf

Offline

Low Carb: Recipes: Main courses: Beef: Truly Low Carb Beef Stroganoff

Truly Low Carb Beef Stroganoff

From Cooking TLC: Truly Low Carb Cooking, Volume 1 by Karen Rysavy.

Recipe shared courtesy of www.sheknows.com

Ingredients:
16 ounces sliced beef strips, such as London Broil
2 tablespoons olive oil
1/2 of a small onion, vertically sliced (about 3.5 ounces)
3/4 cup water
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup sour cream
1 tablespoon ThickenThin NotStarch

Directions:
1. Heat oil until smoking hot. Add meat strips, browning very well on all sides. Reduce heat, add onion, and cook and stir until onion is soft and transparent (not brown).

2. Add vinegar and cook for 30 seconds, then add water and seasonings. Simmer, covered, until meat is tender -- 30 minutes or several hours, depending on cut of meat.

3. Five minutes before serving, stir NotStarch into sour cream. Add three large spoonfuls of the broth to the cream mixture, one spoonful at a time.

4. When cream mixture is diluted and warmed from the broth you stirred in (tempered), you can add it to the pan without it curdling. Heat through, but not boil.

Delicious by itself, or over cabbage noodles or steamed vegetables.

Makes 4 (4-ounce) servings.

Per serving: 7g carbs, 2g fiber, 31g protein, 28g fat 408 calories

#10468

From: glassmurf@...
Date: Thu Sep 1, 2005 3:36 am
Subject: RED BELL PEPPER & MUSHROOM SAUTE

glassmurf

Offline

* Exported from MasterCook *

RED BELL PEPPER & MUSHROOM SAUTE

Recipe By : shared by Gypsybussings
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Peppers
Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon butter
1 large red bell pepper -- cored, seeded and cut into 1-inch squares
1 large yellow bell pepper -- cored, seeded and cut into 1-inch squares
1/4 pound mushrooms
salt and pepper -- to taste
1 1/2 teaspoons tarragon -- chopped

1. Melt better in a heavy nonstick skillet over medium heat. Saute bell
peppers and mushrooms for 7 to 8 minutes, or until vegetables are tender.
Season with salt and pepper to taste. Stir in the tarragon and cook for
another minute.

Source:
"Mary Dee's "Traditional Kitchen Presents LOW CARB RECIPES August 2004"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 31 Calories; 1g Fat (30.0% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol;
12mg Sodium. Exchanges: 1 Vegetable; 0 Fat.

NOTES : 5.4 grams carbs

Nutr. Assoc. : 0 0 0 0 0 0

#10467

From: glassmurf@...
Date: Thu Jul 7, 2005 1:23 pm
Subject: GARLICKY LEMON BROCCOLI

glassmurf

Offline

* Exported from MasterCook *

   GARLICKY LEMON BROCCOLI

Recipe By    :shared by GypsyCheryl
Serving Size : 4    Preparation Time :0:00
Categories : Broccoli

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads broccoli -- cut into florets (about 5 cups)
juice of 1/2 lemon
3 tablespoons extra-virgin olive oil
2    cloves garlic -- finely chopped
   1/2 teaspoon salt
   1/4 teaspoon ground black pepper
   pinch crushed red pepper -- optional

1. Put the broccoli in a steamer basket set over a pan of simmering water.
cover and stream until the broccoli is crisp-tender, 3 to 4 minutes.

2. Meanwhile, squeeze the juice from the lemon into a large bowl. Whisk in
the oil in a slow, steady stream until thoroughly blended. Whisk in the
garlic, salt, pepper, and crushed red pepper. Add the hot broccoli and toss
to coat with the dressing.

Source:
"fabulousfoods.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 11g Fat (49.5% calories
from fat); 9g Protein; 17g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;
349mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

#10466

From: glassmurf@...
Date: Thu Jul 7, 2005 1:22 pm
Subject: Baked Round Steak in Barbeque Sauce

glassmurf

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Baked Round Steak in Barbeque Sauce
Submitted by: Jamie Verhoff

"Thick cut strips of round steak baked in a tangy, mouthwatering bbq
sauce. Original recipe yield: 6 servings.

INGREDIENTS:
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
3/4 cup distilled white vinegar
1 tablespoon Splenda
1/2 cup low carbohydrate ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Brown steak strips on
all sides. With a slotted spoon, transfer steak strips to a baking
dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar,
and ketchup. Then stir in mustard, paprika, salt, and pepper; and
simmer 3 minutes. Pour sauce over steak strips.
Cover baking dish, and bake in a preheated oven for 1 hour. Uncover,
and bake for 30 minutes more.

shared by Roy!

#10465

From: glassmurf@...
Date: Thu Jul 7, 2005 1:21 pm
Subject: All Natural Sugar Free Coconut Macaroons

glassmurf

Offline

All Natural Sugar Free Coconut Macaroons

shared by Pete
Makes approximately 16 servings

Ingredients:
1 cup shredded coconut - unsweetened
7 Tb sp.Steviva Blend
2 egg whites
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions:
1. Mix cream with Steviva Blend and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream.

2. Preheat oven to 350�F.

3. Whip egg whites until peaks form. Fold into coconut. Using a teaspoon, place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.

Carbohydrates per Serving (0ne Cookie) : 1.89 - Carbohydrates per Serving minus Fiber: 1.01

#10464

From: glassmurf@...
Date: Wed Jun 8, 2005 6:25 pm
Subject: Mindy's Pizza Quiche

glassmurf

Offline

Mindy's Pizza Quiche

4 oz. cream cheese
4 eggs
1/4 cup parmesan cheese
1/2 tsp. oregano
1-1/2 cups shredded mozzarella
2-4 tbsp cream
1/4 tsp. garlic powder
1/4 cup pizza sauce
1 cup mozzarella
Toppings of your choice

Beat cream cheese and eggs until smooth.
Add cream, parmesan cheese, and oregano.
Spray a 9" square pan with cooking spray.
Put 1 and 1/2 cups mozzarella cheese in bottom.
Pour egg mixture over cheese. "Squish" around to mix.
Bake at 375 for 30 minutes.
Spread sauce over top of quiche.
Sprinkle with mozzarella, and add toppings.
Bake for 10 minutes more or until cheese is melted.
Your carb count will vary, depending on the toppings you use, what kind of
sauce, etc.

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#10463

From: glassmurf@...
Date: Tue May 31, 2005 12:16 am
Subject: Vered's Avocado/Tuna Salad

glassmurf

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Vered's Avocado/Tuna Salad

1 can tuna in oil - drained
1 medium avocado - cubed
2 medium tomatoes - cubed
juice from 1/2 a small lemon
1 heaping T mayo
1 clove garlic, crushed

Mix together, eat. Would probably be good with chopped onion as well.

#10462

From: glassmurf@...
Date: Tue May 31, 2005 12:15 am
Subject: Mock Danish 1

glassmurf

Offline

Mock Danish 1

2 oz. cream cheese (softened in microwave)

1 egg

1 tspn vanilla syrup

1 tblspn splenda

1 tspn lemon juice

Mix egg and cream cheese until smooth, add remaining ingredients and blend.

Microwave 2 minutes or until center is set.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10461

From: glassmurf@...
Date: Tue May 31, 2005 12:11 am
Subject: Ancho Barbecued Chicken Wings

glassmurf

Offline

Ancho Barbecued Chicken Wings

1 tsp olive oil
1 small onion
2 cloves garlic, chopped fine
3/4 cup tomato puree
4 dried ancho peppers, roasted and pulverized ***
1/4 cup lc hoisin suace
2 tbsp cayenne sauce
1 tsp ground cumin
1/4 tsp chili pepper
1/2 tsp ground black pepper
salt to taste

18 chicken wings or drumettes

For the sauce, heat olive oil in a saucepan until very hot. Add onion and garlic and saute until you can smell the aroma. Add tomato puree and simmer over low heat for about five
minutes. Add the peppers,** hoisin, cayenne sauce, cumin, chili powder, and pepper and simmer for about five minutes more, stirring often. Season with salt and pepper to taste.

For the chicken, preheat the oven to 350. Place the chicken wings or drumettes on a baking sheet and season with salt and pepper. Bake for about 5 to 10 minutes. After the time is up, brush very generously with the barbecue sauce. Bake another 10 minutes or until chicken is tender and tests to done.

**** I do not use ancho peppers. Instead I add about 1 tsp of Ancho Chili Pepper that can be found in the spice isle of any grocery store.

#10460

From: glassmurf@...
Date: Tue May 31, 2005 12:08 am
Subject: Crystal Light Protein Shake

glassmurf

Offline

Crystal Light Protein Shake

1 1/2 cups Crystal Light - any flavor (already mixed with water)
4 tablespoons heavy whipping cream
2 scoops carb-free, fat free vanilla egg protein powder
1 ounce cream cheese
About 1 cup ice cubes

Whip and enjoy.
About 5 carbs, plus the crystal light.

#10459

From: glassmurf@...
Date: Tue May 31, 2005 12:05 am
Subject: Barbecued Salmon

glassmurf

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Barbecued Salmon
From: Patti at Lore's Low Carb Recipes

4 salmon filets
6 tablespoons Rum Barbecue Sauce (see recipe below)

Brush the fillets with a thin coating of barbecue
sauce. Marinate the fish in the refrigerator for
2 hours. To grill, lightly brush the grill with
vegetable oil and barbecue the salmon, skin side
down in a covered grill for about 15 minutes per
inch of thickness. Close the vents during the
last 4 to 5 minutes for a smoke flavor. To cook
indoors, preheat the broiler to its highest
setting. Arrange the salmon on a foil-lined
baking sheet and broil for 4 to 5 minutes per
side or until the fillets are opaque in the
center and are slightly firm.

Serves 4 @ 1/2 gram of carbohydrates per serving.

Rum Barbecue Sauce

Ingredients

2 Tbl. peanut oil

1 small onion, chopped 5g

1 garlic clove, chopped

1 1/2 cups Lowcarb-Ketchup 13g

1/3 cup Worcestershire

1/4 cup cider vinegar

1/2 cup dark rum 3g

2 Tbl. ancho or New Mexican chili powder 1g

2 Tbl. paprika 1g

1/4 or 1/2 tsp. cayenne

1/2 tsp. ground cumin

1/2 tsp. ground coriander seeds

Preparing

Heat the oil in a saucepan over medium heat, add the onions and garlic, and saute until tender. Add the remaining ingredients and simmer over low heat, stirring occasionally. Remove from heat and cool to room temperature. The barbecue sauce will last refrigerated for 3 to 4 months.