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#11695

From: LowCarbRecipeBox@...
Date: Tue May 1, 2007 10:30 pm
Subject: Tuna Ceviche

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Tuna Ceviche
Serves 4

Ingredients
12 ounces, trimmed sushi grade tuna, sliced thin
2 poblano chiles, thin julienne
2 red bell peppers, thin julienne
2 yellow bell peppers, thin julienne
1 large red onion, sliced thin
2 limes, juiced
1/4 cup cilantro, chopped
2 ounces mango-costeno chile salsa
sea salt or kosher salt to taste

Garnish
2 green plantains, fried for chips
sliced avocado

mango habanero chile salsa
8 ounces mango puree, 2 fresh mangos, peeled, seeded and pureed in a blender
1 fresh habanero chile
1/4 cup rice vinegar
1/4 cup orange juice
2 tablespoons lc honey
salt to taste

Low-Carb Mexican Cuisine, Chef Scott Linquist Shares Mexican Recipes That Are Low In Carbs - CBS News

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#11694

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:51 pm
Subject: LINDA'S TACO SEASONING

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LINDA'S TACO SEASONING

1 teaspoon chili powder
3/4 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/8 teaspoon MSG, optional (see my comments below)

Combine everything. Brown 1 pound ground beef; drain. Add the seasoning mixture along with about 1/2 cup water and 1-2 tablespoons Taco Bell Restaurant Hot Sauce (optional). Simmer about 5-10 minutes. The counts below do not include the Taco Bell sauce. Makes about 5 teaspoons

Per batch: 31 Calories; 1g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I like to make a huge batch and store it in a large spice jar. This recipe makes enough for about 12 batches of taco meat:

LINDA'S TACO SEASONING - BIG BATCH

4 tablespoons chili powder
3 tablespoons paprika
4 tablespoons cumin
2 tablespoons onion powder
2 tablespoons garlic powder
3 teaspoons ground coriander
1 1/2 teaspoons cayenne
2 tablespoons salt
3 teaspoons xanthan gum
1 1/2 teaspoons MSG, optional (see my comments below)

Makes enough for about 12 pounds of ground beef. This will fill a container about the size of one of those cans of parmesan cheese with the green label about 3/4 full. I bought my container at The Container Store but an old parmesan cheese jar would be ideal.

This is an updated version of my old Seasoning for Tacos recipe. I've added some ground coriander which gives the seasoning a little more zip. I'd been thickening my taco meat with a little xanthan gum and decided that I might as well add the xanthan gum directly to the spice mixture. The xanthan gum, along with the water, makes the meat come out more like when you use commercial taco seasoning mixes. The MSG is optional. I've been using it on Scott123's recommendation but I'm not sure if I've noticed a big difference when using it. The seasoning will be just as good without it.

Linda's Low Carb Menus & Recipes

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#11693

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:35 pm
Subject: Red Chile Chimichangas

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Red Chile Chimichangas

Ingredients:
3c cooked beef or pork (canned works)
1/2 c. beef broth 2T Atkins Ketato flakes
8" square spring roll wrappers
3 Tbp. chile powder
1tsp. salt
1Tbls. garlic powder
1 c. vegetable oil

How to Prepare:
Bring broth to a boil and add meat. (If you've used canned meat you may not need extra broth, there may be enough in the can) Add salt, chile powder, and garlic powder and cook for a couple of minutes. Add the ketato flakes and stir until thickened. Remove from heat and put 1/8 of mixture at the edge of a spring roll wrapper. Fold in sides and roll up like you would a tortilla. When you have 8 burritos, heat the oil in a small skillet and fry the burros, turning until browned on all sides. Drain on a paper towel covered plate and enjoy! 4 carbs per burro, with salad and sour cream you have a great meal.

http://ez-low-carb-recipes.com/low-carb-sample-recipes.htm

For more LC Mexican Food ideas, please check out LCRB Fiesta de Mexico !

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#11692

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:38 pm
Subject: Gazpacho

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Gazpacho
from Dr. Atkins' Diet Cook Book, by Fran Gare and Helen Monica, 1974

6 servings

1/4 teaspoon garlic powder
1 onion, chopped
4 parsley sprigs
2 tablespoons vinegar
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
1 1/2 cups chicken broth
4 large tomatoes, peeled
2 tablespoons chopped cucumber
2 tablespoons chopped green pepper
2 tablespoons crushed fried pork rinds

Place all ingredients except last 3 in blender. Blend until smooth. Chill overnight.

Serve in chilled bowls. Garnish each with 1 teaspoon cucumber, pepper, and fried pork rinds.

Total Grams 31.7
Grams per serving 5.3

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#11691

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:43 pm
Subject: Chicken Enchilada Salad

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Chicken Enchilada Salad
Low carbohydrate recipes

Ingredients

4 chicken breast, no skin, no bone, R-T-C -- cubed
1/2 lb sour cream -- 250g
1 tbsp heavy cream
4 oz green chiles -- 125g canned chopped
1 cup shredded cheddar cheese -- or Mexican blend che
2 qts mixed salad greens Low carbohydrate recipes Instructions

Combine the cubed chicken breasts, sour cream, cream, and chilies in a casserole. Stir to combine. Sprinkle shredded cheese over the chicken mixture. Bake at 350 F or180 C for 40 minutes. Arrange salad greens on 4 plates and ladle hot chicken mixture over the greens. Low carbohydrate recipes Macronutrients

Per Serving (excluding unknown items): 555 Calories; 29g Fat (47.6% calories from fat); 64g Protein; 8g Carbohydrate; 2g Dietary Fiber; 204mg Cholesterol; 362mg Sodium. Exchanges: 8 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 Fat. Exported from MasterCook (from www.carb-lite.au.com) recipe by Laura

2 Mexican Low Carbohydrate Recipes to Die for

For more LC Mexican Food ideas, please check out LCRB Fiesta de Mexico !

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#11690

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:34 pm
Subject: Fiery Southwestern Seafood Skewers

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Fiery Southwestern Seafood Skewers

Source: Better Homes and Gardens
http://recipes.bhg.com

Makes 4 servings
Prep: 25 minutes
Grill: 5 minutes

Ingredients

8 ounces fresh or frozen medium shrimp in shells, peeled and deveined
8 ounces fresh or frozen sea scallops
1 medium red sweet pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium zucchini or yellow summer squash, cut into 3/4-inch slices
2 tablespoons canned chipotle chile peppers in adobo sauce, mashed
1 tablespoon lime juice
1 tablespoon cooking oil
2 teaspoons brown sugartwin
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 cloves garlic, minced
2 tablespoons snipped fresh cilantro
Lime wedges

Directions

1. Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels. On 4 long metal skewers, alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces.

2. In a small bowl combine chipotle peppers, lime juice, oil, brown sugartwin, salt, cumin, and garlic. Brush kabobs with chipotle mixture.

3. Grill kabobs on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (Or place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 5 to 8 minutes, turning occasionally to cook evenly.) Sprinkle kabobs with cilantro and serve with lime wedges. Makes 4 servings.

Fiery Southwestern Seafood Skewers

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#11689

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:28 pm
Subject: Soft Fish Taco

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Soft Fish Taco

Taco:
2 small Striped Bass Filets (about 1 pound each) with skin and bone removed cut into 5-6 oz. fillets
6 low carb tortillas

Slaw: (1/4 cup servings - 2.3 net carbs)
1 1/2 cups green cabbage - grated on box grater with 1/4" hole
1/4 cup sesame oil
2 tsp. celery seed
1/4 cup fine grated onion - drained well
1 tbsp. rice vinegar
1/2 cup avocado
Salt and pepper to taste

Hot Sauce: (1 tbsp per serving = 1 net carb per serving)
2 tbsp canola oil
2 tbsp. crushed red pepper
10 garlic cloves - chopped
1/2 15 oz. can diced tomato drained well

Slaw Preparation:
Grate cabbage and mix with vinegar, sesame oil, celery seed, avocado, salt and pepper. Refrigerate.

Hot Sauce Preparation:
Heat oil over medium high heat. Add garlic and red pepper. Cook till browned and fragrant. Turn heat to low and add diced tomato. Cook 10 minutes then puree in food processor. Serve with fish taco or refrigerate for up to 2 weeks.

Fish and Taco Preparation:
Pan sear filets 3-4 minutes each side over medium high heat. Break up fully cooked filets with a fork in a bowl. Warm tortillas two at a time on wax paper in microwave 30 - 40 seconds. Spoon in 1 tbsp. hot sauce on warmed tortilla. Add 5 oz. fish and top with slaw. Roll tacos in wax paper and serve.

Yields 6 servings - approximately 8.3 net carbs per serving

fit tv - blaine's low carb kitchen

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico !

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#11688

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:36 pm
Subject: Beef N Bacon Enchiladas

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Beef N Bacon Enchiladas

Ingredients:

1/2 Pound Bacon (0)
1 Pound Lean Ground Beef (0)
1/2 Medium Onion – diced (5)
1 4 oz Can Diced Green Chili’s (net 0)
1/2 Package Taco Seasoning (3)
1 TSP Fennel Seed (0)
1/2 Cup Sour Cream (4)
1/2 Cup Salsa (8)
10 Low Carb Mama Lupe's Tortillas (net 30)
1/2 8 oz Can Tomato Sauce (5)
2 Cups Shredded Cheese – Divided (Mexican blend) (8)

Directions: Heat oven to 375 degrees. Spray sheet cake pan with Pam.

Slice bacon crosswise into 1/2” strips. Fry in skillet until crisp. Remove to mixing bowl with slotted spoon reserving drippings. Add ground beef and onion to bacon grease and cook until all pink is gone from beef. Drain well and place in bowl with bacon. Add chilis, taco seasoning, fennel seed, sour cream, salsa and 1 cup cheese. Mix well and spread mixture on tortillas dividing between 10. Roll up and place side by side seam side down in cake pan. Top with tomato sauce (spread thinly with knife to cover the top of all tortillas). Spread remaining cup of cheese over tortillas. Bake 20 minutes at 375 degrees.

About 6.5 net carbs each.

Free Low Carb Recipes for the Low Carb Diet, Atkins Diet, South Beach Diet, Protein Power

For more LC Mexican Food ideas, please check out LCRB Fiesta de Mexico

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#11687

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:32 pm
Subject: Salmon With Roasted Green Chili Sauce

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Salmon With Roasted Green Chili Sauce
From: cjmcoff@...

2 Anaheim and 1 poblano or 1 Jalapeno chili, roasted, peeled, seeded, and chopped
1/2 cup white wine
2 tablespoons diced shallot
1 cup heavy cream
salt and freshly ground pepper
4 (6-ounce) salmon fillet
2 tablespoons butter

Place the chopped chiles in a blender and puree, adding some water if necessary, until smooth. Set aside.
Combine the wine and shallot in a medium skillet and bring to a boil.
Cook until reduced by half.
Add the cream and continue boiling until reduced by half again.
Turn the heat to low and stir in the chile puree.
Season to taste with salt and pepper and keep warm.
Season the fish all over with salt and pepper.
Melt the butter in large skillet over medium high heat.
Cook until seared on the outside and done to taste inside, about 4-5 minutes per side.
Transfer fish to serving plates and spoon on the sauce
Serves 4

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL or AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11686

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:31 pm
Subject: TEQUILA LIME CHICKEN

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TEQUILA LIME CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Poultry Chicken Breasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C
- Marinade-
1 cup water
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp minced garlic
1 tsp liquid smoke flavoring
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp tequila
- Mexi-Ranch Dressing-
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp milk
2 tsp tomato -- minced
1 1/2 tsp white vinegar
1 tsp jalapeno chile pepper -- minced
1 tsp minced onion
1/4 tsp dried parsley
1/4 tsp Tabasco sauce
1/8 tsp salt
1/8 tsp dried dill weed
1/8 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp cumin
1/8 tsp chili powder
1 dash garlic powder
1 dash ground black pepper
-------------------------
1 cup shredded cheddar cheese

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
When you are ready to prepare the entree Preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Grill the chicken for 2 to 3 minutes, or just until the cheese has melted.
Spread a bed of salsa( your choice)on each of four plates. Slide a chicken breast onto the salsa and serve with Tortillas (we of course, do not have the tortillas :-).

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#11685

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:30 pm
Subject: SHRIMP SCAMPI

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SHRIMP SCAMPI

14 oz shrimp (raw, peeled)
4 T butter
4 T oil
3 garlic cloves
splash lemon juice

Melt butter, add oil and garlic and saute 1 min. Add splash of lemon juice. Add shrimp and cook til pink (only takes a few minutes). Spoon shrimp and sauce over Faux Rice. Serves 2 @ 1.5 carbs, trace fiber, 648 Calories, 52 fat, 42 protein

Dyan's Low Carb Recipes and Links

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#11684

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:25 pm
Subject: Shrimp and Vegetable Chile Relleno with Roasted Tomato and Chipotle Salsa

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Shrimp and Vegetable Chile Relleno with Roasted Tomato and Chipotle Salsa

Ingredients
4 large fresh poblano chiles, roasted, peeled and seeded.
1-2 tablespoons whole harvest soy bean oil (has no trans-fatty acids and works well for saut�, oils with no trans fat are the wave of the cooking future)
16 jumbo shrimp, peeled and cleaned, each shrimp cut into three pieces
1/4 cup diced onions
4 cloves garlic sliced thin
1/2 cup diced zucchini
1/2 cup diced tomatoes
1/4 cup sliced green olives
1/4 cup toasted sliced almonds
1 tablespoon chipotle chiles, canned, pureed
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon fresh butter (butter can be left out to further cut fat content)
salt and fresh ground black pepper to taste

Roast, peel and seed poblano chiles and reserve.

In a large hot saut� pan add 1 tablespoon oil and allow pan to get very hot, season shrimp with salt and pepper and add to saut� pan. Saut� shrimp for approximately 5 minutes until nice and brown, then remove shrimp from the pan. Place the empty pan back on the stove and add 1 more tablespoon of oil. Saut� the onion and garlic until lightly brown, then add zucchini, tomatoes, olives, nuts and chipotle chile puree and continue to saut� for 5 minutes, finish by adding the shrimp back to the mixture, chopped cilantro, lime juice, butter and then season to taste. Allow mixture to cool.

When shrimp mixture is cool, fill each chile until fully stuffed, approximately 6 ounces of filling each. At this point chiles can be held in the refrigerator for up to 2 days or in the freezer indefinitely. Linquist suggests using them immediately.

Low-Carb Mexican Cuisine, Chef Scott Linquist Shares Mexican Recipes That Are Low In Carbs - CBS News

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#11683

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:26 pm
Subject: Spicy Salsa

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Spicy Salsa
Submitted by: Pam Garrison
Rated: 4 out of 5 by 10 members Prep Time: 15 Minutes
Ready In: 1 Hour
Yields: 20 servings

"Four jalapeno peppers are diced and mixed into this very tomato salsa, so it 's quite nippy. And there 's a bit of garlic and cilantro to help it along as well. It 's finished with a splash of lime juice and chilled until ready to serve. Makes three cups."
INGREDIENTS:
3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely
diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black
pepper
salt to taste

DIRECTIONS:
1.In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Spicy Salsa - Allrecipes

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#11682

From: LowCarbRecipeBox@...
Date: Mon Apr 30, 2007 7:24 pm
Subject: Cordon Bleu Casserole

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"Anne's Recipe of the Week"

Anne Logston will be sharing one of her delicious recipes with us each week. :)
If you like this one, please be sure to check out her website for more! www.foreverinbluejeans.net

Cordon Bleu Casserole

Recipe By     : Anne Logston, www.foreverinbluejeans.net

Serving Size : 10    Preparation Time :2.00

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2              heads cauliflower
4               cups chopped cooked chicken -- See note
2               cups chopped ham -- See note
1            package frozen chopped broccoli -- thawed and drained
2           packages cream cheese
1              stick butter
     3/4           cup heavy cream
3               cups gruyere cheese -- shredded
1         tablespoon fines herbes
1         tablespoon salt
1         tablespoon ground black pepper

Preheat oven to 350.

Make cauliflower "rice": Core the cauliflower and shred florets and stems
in the food processor. Place in a large bowl and microwave about 20
minutes, stirring halfway through, or until very tender and "rice" like.
Dump the "rice" into a fine-meshed sieve and press HARD to exclude as much
liquid as possible -- I use a bowl slightly smaller than the strainer. Stir
and press again. Fluff, and this is your "rice".

In a bowl, microwave cream cheese and butter until softened thoroughly.
Stir in cream, seasonings and 2 cups gruyere cheese.

In a LARGE ovenproof casserole dish, combine cauliflower "rice", chicken,
ham, broccoli and cream cheese mixture, stirring to combine thoroughly.
Smooth the top and sprinkle remaining gruyere on top. Cover casserole,
making sure cover doesn't touch cheese.

Bake casserole, covered, for 40 minutes. Remove cover and bake for 20
minutes. Casserole is best if you let rest 15 minutes before serving.

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

Per Serving: 512 Calories; 48g Fat (83.0% calories from fat); 19g Protein;
3g Carbohydrate; 1g Dietary Fiber

NOTES : Chicken: This is about the meat of one rotisserie chicken. More
won't hurt.

Ham: Pick a good strong-flavored ham. I actually used some Smithfield ham,
chopped fairly finely.

Thank you, Anne! :)

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#11681

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:58 pm
Subject: Carne Asada

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Carne Asada

Servings: 4

A roasted or barbecued meat, served here with a hot salsa mixture of lime juice, sage, salsa and tequila.

Ingredients

1 CHI-CHI'S Salsa (16-ounce) jar
2 tablespoons lime juice
1 tablespoon chopped fresh sage or 2 teaspoons dried rubbed sage
1 tablespoon tequila, if desired
4 (about 6-ounces each) boneless rib-eye steaks, 3/4-inch thick
3/4 cup shredded Co-Jack cheese

Directions
In medium saucepan, combine salsa, lime juice, sage and tequila. Cook and stir over medium heat until heated through. Broil steaks 6 inches from heat source 4 to 5 minutes on each side for medium-rare doneness. Spoon hot salsa over steaks; sprinkle with cheese. Makes 4 servings.

Nutrition
330 Calories
19 Grams Fat
32 Grams Protein
95 Milligrams Cholesterol
7 Grams Carbohydrates
730 Milligrams Sodium
740 Milligrams Potassium

Carne Asada - Recipes from CHI-CHI'S

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#11680

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:31 pm
Subject: George Stella's Anaheim Shrimp Scampi

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George Stella's Anaheim Shrimp Scampi
Yield: 4 servings (he says, but I think 2-3)

Scampi Butter, recipe follows
1 pound raw peeled and de-veined 16 to 20 count shrimp, with tail on
(recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced
Spaghetti Squash, recipe follows
Fresh arugula, for garnish

Place 2/3 of the scampi butter in a large saute pan over high heat and melt.
Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes.
Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks.
Serve over hot spaghetti squash and garnish with fresh arugula.

Scampi Butter:

1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce (I left this out because it does contain sugar and I am very sensitive to it)
1 lemon, juiced
In a bowl with a wire whisk, mix together all ingredients until well blended.

Spaghetti Squash:

1 medium spaghetti squash (about 3 pounds)

Slice squash in half lengthwise.
Scoop out the seeds with a spoon as you would a pumpkin.
Then completely submerge both halves in boiling water and
cook for about 25 minutes, or until the inside is tender to a fork and
pulls apart in strands. (It is better to under cook if you are not sure).
Remove, drain, and cool with cold water or an ice bath to stop the cooking.
Then use a fork to scrape the cooked squash out of its skin, and at the
same time, fluff and separate the squash into spaghetti-like strands.
Discard the skin.

(Shelley's Note: You can cook the spaghetti squash in an oven or toaster
oven, as well. I cut it in half (small one), took the seeds out, added
water to the tray, faced the open sides down and cooked mine for an hour at 350F). Your choice!

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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#11679

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:34 pm
Subject: CHILE-SPICED ASPARAGUS

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CHILE-SPICED ASPARAGUS

Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smoky twist, try substituting smoked paprika for the chili powder.

Makes 4 servings, about 3/4 cup each
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chili powder (or 1 teaspoon smoked paprika)
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar

Heat oil in a large non stick skillet over medium-high heat.
Add asparagus and water; cook, stirring often, 4 to 5 minutes.
Add chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute.
Remove from heat, add vinegar and stir to coat.

NUTRITION INFORMATION: Per serving: 62 calories; 4 g fat (1 g sat, 3
g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 3 g fiber;
321 mg sodium; 275 mg potassium. Nutrition bonus: Folate (42% daily
value), Vitamin A (30% dv), Vitamin C (15% dv). 1/2 Carbohydrate
Serving Exchanges: 1 vegetable, 1 fat

TIP: Shopping Tip: Smoked paprika can be purchased in gourmet markets
and online at www.tienda.com

http://www.eatingwell.com/recipes/chile_asparagus.html?utm_source=LifeScript&utm_medium=NL_Diabetes&utm_campaign=TR

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#11678

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:27 pm
Subject: Chicken Fajitas

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Chicken Fajitas

2-3 lbs boneless skinless breasts
1 6oz can tomato sauce
1 1/2 Tbs. cumin (or to taste)
1 Tbs. chili powder (or to taste)
Salt and pepper to taste
Shredded cheese as garnish
Sour cream as garnish

Slice chicken breasts into long strips 1/4 - 1/2 inch wide. Add vegetable oil to frying pan, add chicken strips.
Fry over medium heat until no longer pink. Add tomato sauce and spices, turning until the chicken is coated. Simmer about 15 min to get taste into chicken. (Make sure tomato sauce doesn’t scorch)
Put on a plate, Garnish with cheese and sour cream.

Carb count: For the recipe only, 13 grams of carbs for whole batch. Sour Cream will be extra.

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico !

This recipe is courtesy of The LowCarbRecipeBox
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#11677

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:26 pm
Subject: EL PASO CHILI RELLENOS

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EL PASO CHILI RELLENOS

From alt.support.diet.low-carb

14 - 18 whole roasted, peeled green chilies (if canned, no need to peel)
1 pound Monterey Jack cheese, sliced into 1 inch strips, 1/4 inch thick
1/2 pound longhorn cheddar cheese, grated
4 large eggs separated
1/4 cup whey or soy powder/protein
2/3 cup cream, added to 1/3 cup water

Put one slice Monterey Jack in each chili. Beat egg whites until extremely fluffy, then add beaten egg yolks to mixture. Add cream/water mixture to eggs and beat.
Thoroughly blend in 1/4 cup whey or soy powder/protein.
In a lightly buttered casserole dish, put half of the stuffed chilies. Cover with 1/2 of the cheddar cheese. Layer remaining chilies over cheese, topping with remaining half of cheddar cheese. Pour egg mixture over chilies and cheese. Bake uncovered at 350 degrees for 40 minutes or until inserted knife comes out clean. 4-6 generous servings.

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico !

This recipe is courtesy of The LowCarbRecipeBox
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#11676

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:28 pm
Subject: Mosparx's Twist on Pork Rinds Nachos

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Mosparx's Twist on Pork Rinds Nachos

I had the munchies last nite and nothing was cutting it. I had bought a bag of spicy pork rinds because they was out of reg-flavor, but the spicy was too hot to eat alone. So I concocted the following twist on pork rind nachos:

Plateful of spicy PRs
Drizzle on Taco Bell mild hot sauce (for adhesion purposes)
Thin sliced, diced ham
Coarsely diced onion (about 1/4" size hunks)
Shredded yellow cheese

Nuke about 30 seconds.
Watchit! Those onions POP in the microwave!
Well, they were INCREDIBLE and satisfying!
The hotness reminded me of Hot Wings, so the best part was having Bleu Cheese and Celery sticks with it on the side!!!
Man, what a munchie!
Another weird thing was the texture... it reminded me of the Bloomin' Onion at Outback Steakhouse, right down to the color!

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL or AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11675

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:29 pm
Subject: CHICKEN ENCHILADAS WITH CREAM CHEESE

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CHICKEN ENCHILADAS WITH CREAM CHEESE

1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
3/4 c. salsa
8 oz. cheddar cheese, shredded (2 c.)
1/4 c. chopped black olives
16 lc tortillas (or to save carbs try deli sliced turkey)
2 cans (14 oz.) enchilada sauce

Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.

Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 minutes.

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico !

This recipe is courtesy of The LowCarbRecipeBox
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#11674

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:23 pm
Subject: Cinco de Mayo Spanish Rice

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Cinco de Mayo Spanish Rice

From: Rani Merens

1 head of cauliflower, chopped fine

1/2 can stewed tomatoes

1/2 green pepper, chopped

1/2 onion, chopped

2 tablespoons salsa

1/2 teaspoon salt

One clove garlic, minced

1 tablespoon olive oil

hot sauce, to taste

Steam the cauliflower until almost tender "al dente."

While it's steaming, cook the onions, garlic, and peppers in the olive oil until the onions are golden.

Add the stewed tomatoes (with liquid) and salsa.

Mix in the chopped cauliflower, salt, and hot sauce to taste.

*This recipe is courtesy of Rani's Low-Carb Cook's Nook Chat on AOL.
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#11673

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:20 pm
Subject: Mussel Casino with Poblano and Gruyere Cream

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Mussel Casino with Poblano and Gruyere Cream

Mussels in shell- 3 pounds(about 50 mussels) scrubbed clean with cold water and beards removed
2 Poblano peppers (1 cup) - roasted with skin, seeds and stems removed
8 oz. Gruyere cheese, grated
1 cup heavy cream
12 slices bacon, cooked crisp and diced

Mussel Preparation:
Place cleaned mussels in an 8 quart pot. Pour in enough water to cover mussels. Place lid on pot and bring to boil cooking mussels until shells fully open. Turn heat off and pour mussels into colander and rinse with cold water. Separate mussels from shells. Pull mussel shells in half and place one mussel in each shell on cookie sheet (if mussels are big cut them in half and place 1/2 in each shell). Heat cream over low-medium heat in double boiler until hot. Whisk in shredded cheese until melted keep warm. Preheat oven to broil. Process bacon and pepper in food processor until minced. Place a dime size portion of bacon/pepper mix on each mussel and broil for 4-5 minutes until hot. Spoon a teaspoon of cheese sauce over mussels and serve.

Yields approximately 16 servings (3 pieces per serving) - 3 net carbs per serving

Fit Tv - Blaine's Low Carb Kitchen

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#11672

From: LowCarbRecipeBox@...
Date: Sat Apr 28, 2007 3:22 pm
Subject: Mexican Chicken

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Mexican Chicken

I don't remember where I got this recipe but the woman who posted it was named Connie Hegel, so give her credit for it or at least posting it somewhere!

I had this last night for dinner and today for lunch and I LOVE IT!!

3 chicken breasts cut up into strips
1/2 Green Pepper
1/2 Red Pepper
3 T lime juice
2 T chicken broth
1/2 t cumin
1/8 t red pepper
1 t dried onion
1 clove garlic
1/4 t black pepper
1 T taco seasoning
Cheddar Cheese
Sour Cream

In a bowl mix lime juice, broth, cumin, dried onion and ground red pepper. Add chicken and toss till coated.
Heat fry pan with about 2 t butter (or whatever) over medium high heat. Add chicken mixture, green and red peppers, garlic, black pepper and taco seasoning. Cook and stir until chicken is done. About 3-5 minutes.

Pour on plate and top with chredded cheddar cheese and nuke for 35 seconds or until cheese melts. Top with sour cream.

This was so good! I didn't use the cumin or 1/2 red pepper and it still was delicious!

http://forum.lowcarber.org/showthread.php?t=31342

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico !

This recipe is courtesy of The LowCarbRecipeBox
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#11671

From: LowCarbRecipeBox@...
Date: Fri Apr 27, 2007 10:14 pm
Subject: CHEESE CHIPS

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CHEESE CHIPS

PLACE 6-8 SLICES OF AMERICAN CHEESE ON AN UNGREASED COOKIE SHEET AND BROIL FOR 3-5 MINUTES, WATCHING CONSTANTLY. WHEN IT'S GOLDEN BROWN, REMOVE FROM HEAT AND SCRAPE OFF COOKIE SHEET AND PLACE ON PLATE TO COOL. BREAK INTO BITE-SIZE PIECES. CAN ALSO BE MADE ON A PLATE IN THE MICROWAVE, AGAIN, WATCH IT CLOSELY AS EVERYONE'S MICROWAVE SEEMS TO BE DIFFERENT!

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL or AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11670

From: LowCarbRecipeBox@...
Date: Fri Apr 27, 2007 10:09 pm
Subject: Baked Cauliflower Rice with Green Chiles

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Baked Cauliflower Rice with Green Chiles

Recipe By :Adapted to Low Carb by Melissa Cathey/Loginasme

Serving Size : 2 Preparation Time :0:05

Categories : Carbs 06-10

Casseroles Low Carb Side Dishes

Amount Measure Ingredient -- Preparation Method

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

1 3/4 cups cauliflower -- processed into "rice" - or cooked white rice for non-Low Carbers

1/2 cup sour cream

1/4 cup shredded Monterey Jack cheese

1/4 cup shredded Cheddar cheese

3/4 teaspoon chili powder

4 ounces chopped green chiles -- drained canned

Heat oven to 350F.

Mix all ingredients in glass pie plate or casserole sprayed with butter-flavored cooking spray.

Bake uncovered 30 minutes until golden brown.

Source:

"Betty Crocker's Best of Baking"

Copyright:

"� General Mills, Inc. 1998."

T(Bake):"0:30"

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

Per Serving (excluding unknown items): 274 Calories; 21g Fat (67.5% calories
from fat); 11g Protein; 12g Carbohydrate; 3g Dietary Fiber; 53mgCholesterol; 233mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Serving Ideas : Serves 2-4.

NOTES : This recipe, doubled, will still fit into 9" pie plate.

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

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#11669

From: LowCarbRecipeBox@...
Date: Fri Apr 27, 2007 10:10 pm
Subject: Crustless Mexican Pizza

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Crustless Mexican Pizza

1 1/2 lb. ground beef
1 egg
1 envelope taco seasoning mix
4 Tablespoons Salsa
2 cups Cheddar cheese -- grated
8 ounces Sour Cream

Mix ground beef, seasoning and egg together.
Pack into baking dish and bake for 20 minutes.
Drain juice.
Cover with salsa and grated cheese and bake for another 10 minutes or
until cheese is melted.
Serve with sour cream.

Serving Ideas : Serve with taco vegetables on the side - lettuce,
tomato, black olives

8 NetCarbs per serving
Serves 4

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico

This recipe is courtesy of The LowCarbRecipeBox
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#11668

From: LowCarbRecipeBox@...
Date: Fri Apr 27, 2007 10:06 pm
Subject: Salmon Cucumber Cup with Caviar

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Salmon Cucumber Cup with Caviar

1 lb. smoked salmon
4 cucumbers
4 oz. cream cheese
3/4 cup sour cream
1 oz. caviar to garnish
Fresh chive to garnish - 3 tablespoons
1/4 cup minced red onion to garnish

Cucumber Preparation:
Wash cucumber and trim top and bottom off. Peel cucumber lengthwise leaving skin on every 1/2 inch around cucumber making a thick pinstripe design. Take fork and run down side of cucumber where skin is left. Cut cucumber in 1/2" slices and scoop out inside with melon baller to form cup. You will get approximately 8 pieces per cucumber.

Mousse preparation:
Add salmon to food processor and process for 5 seconds. Add sour cream and cream cheese and pulse until mixed. Add chives to mixture and process 5 seconds more. Scrape sides of bowl Fill pastry bag with mousse and fill each cucumber cup. Garnish with fresh chive, caviar and red onion. Chill for half hour and serve.

Yields 16 servings (2 pieces) - approximately 3 net carbs per serving

Fit Tv - Blaine's Low Carb Kitchen

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#11667

From: LowCarbRecipeBox@...
Date: Fri Apr 27, 2007 10:15 pm
Subject: Cheese Enchiladas with Pork Carnitas

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Cheese Enchiladas with Pork Carnitas

Enchilada Sauce:
1/2 cup water
2 cloves garlic - chopped
1 small onion - chopped
2 (28oz.) cans whole tomatoes (drained & rinsed)
1/2 of a 7 oz. can chipotle peppers (drained, rinsed & de-seeded)
2 tbsp. cumin
3 tbsp. low carb sweetener
3 tbsp. chili powder (ancho or pulla chilies)

Cheese Stuffing (.4 net carbs per serving):
1 lb. queso cheese grated (Monterey jack cheese - carb count will increase slightly)

Tortilla Crepes:
1/3 cup soy flour - sifted
1/2 cup water
2 tbsp. corn meal
2 tbsp. mulatto chili powder - (made from 2 whole dried mulatto chilies- ground in coffee grinder-chili powder can be substituted)
1 tbsp. melted lard or canola oil
1 tbsp. cumin
3 eggs

Pork Carnitas:
1 10 - 12 lb. pork picnic shoulder with bone
3 small onions
4 cloves garlic
1/2 cup lard
2 tbsp. annatto seasoning - found in major supermarkets
1/4 cup vinegar
2 tbsp. adobo spice - found in major supermarkets)
4 cup water
salt and pepper to taste

Enchilada Sauce Preparation:
Place onion and garlic in medium size saucepan and cook over medium heat 4-5 minutes until translucent. Add cumin and chili powder in pot with onions - cook 1 minute. Add rinsed tomatoes, water and 1/2 can of chipotle peppers and low carb sweetener to pot. Cook on medium high heat to boil. Turn heat to low and puree with stick blender. Cook 1 hour. Season with salt and pepper to taste.

Tortilla Crepes Preparation:
Beat eggs, water, cumin and chili powder in large mixing bowl with wire whip. Add soy flour, corn meal, melted lard and beat until smooth. Preheat nonstick pan to medium heat. Add 1 tablespoon of canola oil to heating pan. Spoon about 2 tablespoons batter into hot pan making sure to rotate pan in circular motion (like you are making a crepe). Flip tortilla after 25-30 seconds each side (they should cook quickly). Place tortilla crepe between wax paper until all crepes cooked. Fill tortilla crepes with 1 ounce grated cheese. Roll and place in casserole dish. Spoon about 1 tablespoon sauce over each enchilada and bake in 325-degree oven for last 20 minutes with carnitas.

Pork Carnitas:
De-bone shoulder with sharp boning knife paying close attention to remove silver skin and tendon. Leave fat on meat - it will help keep meat tender when it cooks. Cut meat into 1 to 2 inch chunks. Puree onion, garlic, vinegar, adobo spice and annatto spice in food processor. Salt and pepper meat in large mixing bowl. Work the pureed spice mixture into meat with your hands then place in large roasting pan. Add bone to pan. Pour 4 cups water over meat mixture then spoon in lard. Bake 2 hours at 325-degree oven. Strain sauce from meat and roast 30 minutes more until tender. Place sauce in saucepan and reduce by half. Serve with Enchiladas and garnish with wedge of lime.

Yields 12 servings - approximately 8 net carbs per two enchiladas with one serving pork carnitas.

fit tv - blaine's low carb kitchen

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico

This recipe is courtesy of The LowCarbRecipeBox
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#11666

From: LowCarbRecipeBox@...
Date: Fri Apr 27, 2007 10:19 pm
Subject: MEXICAN QUICHE

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MEXICAN QUICHE

8 ounces cheddar cheese, shredded
4 ounce can chopped green chiles
1/2 cup cream
3 eggs
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon salt

Grease a large glass pie plate. Beat the eggs with the cream and seasonings. Put the cheese in the bottom of the pie plate; sprinkle chiles evenly over the cheese. Slowly pour the egg mixture evenly over the cheese.

Bake at 350F for 30-35 minutes until knife inserted in the center comes out clean. Makes 6 servings

Can be frozen
Per Serving: 242 Calories; 20g Fat; 13g Protein;
2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

This is based on a recipe I've made for years, but it had tortillas as the crust.

<http://users3.ev1.net/~fontlady/mexican_quiche.html>
Linda's Low Carb Menus & Recipes

For more LC Mexican Food ideas, check out LCRB Fiesta de Mexico !

This recipe is courtesy of The LowCarbRecipeBox
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