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#13464 From: LowCarbRecipeBox@...
Date: Mon Sep 1, 2008 10:01 pm
Subject: PHOEBE'S BROILED TILAPIA PARMESAN
LowCarbRecipeBox@...
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PHOEBE'S BROILED TILAPIA PARMESAN
 


2 pounds tilapia, thawed, 6-8 fillets

Topping:
2 ounces parmesan cheese, 1/2 cup
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice, 1 small lemon
1/4 teaspoon basil
1/4 teaspoon pepper
1/8 teaspoons onion powder
1/8 teaspoon celery salt

Blend the topping ingredients in a small bowl; keep chilled until needed (see my second update below).

Raise your oven rack to the highest setting and preheat the broiler. Line a large sheet pan with heavy foil; spray with nonstick cooking spray. Arrange the fish on the baking sheet and sprinkle lightly with salt on both sides. Broil 5-6 minutes or until the fish is done to your liking. Spread the topping evenly over the fish. It will tend to melt and run off, so just spoon it back on top of the fish as well as you can. Broil about 2 minutes to brown the topping, watching very closely so that it doesn't burn. You'll get the best possible flavor if you let the topping get quite brown, but not burnt.

Makes 6-8 servings
Do not freeze

Per 1/6 Recipe: 307 Calories; 19g Fat; 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 1/8 Recipe: 230 Calories; 15g Fat; 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

This is delicious, but I think it could use some slight tweaking. I'm one of the few people who doesn't care for lemon with fish so I would omit the lemon juice from the topping mixture. I think that might also make the topping a little thicker so that it won't slide off the fish so easily. I also love garlic with fish so I would add about 1/8 teaspoon of garlic powder to the topping. There would be no change in the carb counts with those changes. The original recipe didn't mention anything about seasoning the fish before cooking it, but I have added instructions to do so. Go easy on the salt though because the topping is pretty salty.

UPDATE: I made this again and left out the lemon juice this time and used 1/4 teaspoon of garlic powder instead of the basil. It was delicious and I liked it much better. Without the lemon juice to thin it down I had no problem keeping the topping on the fish. Make sure that you get the topping good and brown, but watch it very closely. The browner it gets, the better the flavor but you don't want it to burn. I arrange my pieces of fish close together and in the center of the baking sheet for the most exposure to the broiler element.

UPDATE II: I've decided that the topping is much easier to work with if it hasn't been chilled. For one thing, adding the cold topping to the hot fish will just cool it down when you want it to remain hot. For another thing, the topping needs to melt before it can bubble and brown anyway, so it might as well be at room temperature to begin with. Lately I don't even exactly follow the recipe when I make the topping. I just mix nearly equal amounts of butter, mayonnaise and parmesan cheese with whatever seasonings I'm in the mood for at the time. It always turns out well even if the amounts aren't exact. I'm pretty sure that a bit of sour cream could be thrown into the mix as well.

 

Linda's Low Carb Menus & Recipes

 

 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13462 From: LowCarbRecipeBox@...
Date: Sun Aug 24, 2008 8:23 pm
Subject: Lynne's Cucumber Salad
LowCarbRecipeBox@...
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*LCRB Special Feature: Lynne Cooks Low Carb*
 
Lynne's Cucumber Salad
 by lneighbors3@...  

I don't know if one would consider this a salad or a "fresh" pickle. When I was growing up, we used to fix a version of this; and my grandmother called them table pickles.

At any rate, here it is. Enjoy it!!

Lynne in Albuquerque
 
 
Lynne's Cucumber Salad

1 cucumber, peeled and sliced as thick as you like them
1 clove garlic, chopped (I like more - 2 for me)
1 green onion, sliced (here again - 2 for me)
1 red sweet pepper (or green or any color, doesn't matter)
about 10 or 12 leaves of fresh rosemary (if you don't have it, the world won't end - try some dried if you have that)
Dried dill weed - sprinkle on a small amount until you know how much you like
4 TBS cider vinegar
4 TBS water
2 drops liquid splenda or 2 tsp granulated splenda

If you are using the granulated Splenda, then be sure to mix it really well with the vinegar and water so it dissolves.

I simply put all my veggies in a ziplock type bag. Then pour the liquids over. Close the bag and toss really well to coat. I open the bag and squeeze out the air. Then lay the bag flat in the fridge so the marinade is all around the veggies. Turn it over once. Let sit in the fridge for several hours before serving.

Nice and crisp and tart.

Yummy!!
 
Thank you for sharing, Lynne!
 
 
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13461 From: F00DAngel@...
Date: Thu Aug 21, 2008 4:50 pm
Subject: Disastrous Low-carbing????
F00DAngel@...
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-----------------
Forwarded Message:
Subj: Disastrous Low-carbing???? 
Date: 8/19/2008 5:41:51 P.M. Pacific Daylight Time
From: FOOD Magic
To: FOOD Magic
 

The Low-carb Cook's Nook Presents... 
 


In The Event Of Emergency...
Can You Still Low-carb??

Well, how bad IS it? If you're digging or swimming out of a massive hurricane like Katrina, if you're roofless or homeless,
then survival *now* is your #1 priority
& you have bigger problems to deal with than carbs.
But can you PREPARE AHEAD FOR EMERGENCIES?
Be it EARTHQUAKE (where F00D Angel lives)... HURRICANE  (where FOOD Magic lives)... TORNADO... FLOOD... FIRE...MUDSLIDE...  BLIZZARD... TSUNAMI... or any kind of disaster... HOW DO YOU PREPARE?
 
The first time we talked about this topic was the fall of 1999 and the subject was "What IF y2K is a disaster!?!?!
Thankfully, things turned out fine, but there was a lesson there...

http://aolsearch.aol.com/aol/redir?src=image&requestId=48e7cd613aa5e09d&clickedItemRank=6&userQuery=Batteries&clickedItemDest=178887223195638386078789263774426475650&clickedItemMark=1219192730730&clickedItemURN=imageDetails?invocationType=imageDetails&query=Batteries&img=http%3A%2F%2Fwww.geekologie.com%2F2007%2F09%2F05%2Fpirate-vs-ninja-batteries.jpg&site=&host=http%3A%2F%2Fwww.geekologie.com%2F2007%2F09%2Fpirate_vs_ninja_batteries.php&width=127&height=101&thumbUrl=http%3A%2F%2Fimages-partners-tbn.google.com%2Fimages%3Fq%3Dtbn%3AetM7eKx7oPBMIM%3Awww.geekologie.com%2F2007%2F09%2F05%2Fpirate-vs-ninja-batteries.jpg&b=image%3Fquery%3DBatteries&moduleId=image_results.M.xml&obUrl=imageDetails?invocationType=imageDetails&query=Batteries&img=http%3A%2F%2Fwww.geekologie.com%2F2007%2F09%2F05%2Fpirate-vs-ninja-batteries.jpg&site=&host=http%3A%2F%2Fwww.geekologie.com%2F2007%2F09%2Fpirate_vs_ninja_batteries.php&width=127&height=101&thumbUrl=http%3A%2F%2Fimages-partners-tbn.google.com%2Fimages%3Fq%3Dtbn%3AetM7eKx7oPBMIM%3Awww.geekologie.com%2F2007%2F09%2F05%2Fpirate-vs-ninja-batteries.jpg&b=image%3FBatteries&clickedItemDescription=Image ResultsLast year, things weren't as bad as The Weather Channel thought, but who knows what we have ahead of us?
No matter where you live, there is some kind of weather disaster that can occur... BUT THE PREPS ARE THE SAME:

Food that stays without refrigeration. water supplies. how-to-cook-without-power. portable potables.  
If  it's at all possible, stay on your WOE... you will feel better & stronger, and be better able to deal with the stresses. 

 SO don't forget batteries, remember to pack your cooler, hunker down...
when?   Thursday, August 21st, 2008, 9-11pm edt
where?  lowcarbcooksnook
who?  FOOD Magic, F00D Angel, you and that helpful guy at Home Depot!
 

If disaster hits & you miss the chat,you can get the recipes afterward at the Low-Carb Cook's Nook - AOL Message Boards

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.

 

Hope to see you there!

~Rani & Laura~
FOOD Magic & F00D Angel




It's only a deal if it's where you want to go. Find your travel deal here.

#13459 From: F00DAngel@...
Date: Wed Aug 13, 2008 11:44 pm
Subject: Where's the Beef? In the Low-carb Cook's Nook, of course!
F00DAngel@...
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Forwarded Message:
Subj: Where's the Beef? In the Low-carb Cook's Nook, of course! 
Date: 8/13/2008 5:38:48 P.M. Pacific Daylight Time
From: FOOD Magic
To: FOOD Magic

 

Where's the BEEF?

Right here in the Low-carb Cook's Nook!
Beef is a versatile and low-carb-friendly food, but it's easy to get stuck in a rut of making it in the same-old, same-old ways!

Don't RIB me or ROAST me about it, I just might outFLANK you or tie you to a STEAK! (sorry, I am so corny tonight... heehee... like CORNED BEEF!)
So stay well-GROUNDed and join us here in the Nook for an evening of Beef recipes, from Pizza-Meatza crust to Tijuana Train Wreck, from stir-fry to kabobs, from meatloafs (meatloaves?) to countless variations on steaks and burgers and roasts!
 

just making sure you drink your WATER!

 
When's the chat? Thursday, August 14, 2008, 9-11pm EDT

Where?   lowcarbcooksnook 

Who?  FOOD Magic, F00D Angel, and YOU!

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.


After the chat, I will email you the recipes we covered.  If you have AIM, it will go to yourscreenname@... mailbox.

If you can't make it to the chat, don't get STEWed...the recipes will be posted at Low-Carb Cook's Nook - AOL Message Boards

This board is OURS, a good place to post your recipes, recipe requests, questions, ideas for future Cook's Nook topics, etc.
If AOL sees boards aren't being used,they may close them down,so please post and help keep our board active!
 

(GOOD question!)

Hope to see you at the chat on Thursday night.
 
Your "hosties,"

~Rani & Laura~
FOOD Magic & F00D Angel

If you would like to be added
 to the mailing list
for the Low-Carb Cook's Nook Chats,




Looking for a car that's sporty, fun and fits in your budget? Read reviews on AOL Autos.

#13454 From: F00DAngel@...
Date: Thu Jul 17, 2008 1:35 am
Subject: "Raising the Salad Bar"
F00DAngel@...
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Raising the Salad Bar


"Raising the Salad Bar"  in the Lowcarb Cook's Nook!
Summertime's the time..
for cooler foods...
Make a meal of a Salad,
Use the gifts of your garden,
or shortcut with store-made salads.


When: Thursday, July 17, 2008, 9-11pm eastern daylight time
Where: lowcarbcooksnook (scroll down for how-to-get-to-the-chatroom) 
Who: FOOD Magic, F00DAngel, and YOU!
Want some LC dessert with that?
Please join us!
Bring your favorite recipes to share, or just come to learn.
If you miss the chat, don't worry...
Magic posts the recipes afterwards at
~Rani & Laura~
FOOD Magic & F00D Angel
HOW TO GET TO THE CHATROOM:
If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).
If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.

P.S. Thanks to F00DAngel for sharing this delightful poem
from the AtkinsforLadies list:


Ode to the Whoosh Fairy

Now I lay me down to sleep...
A cup of Splenda at my feet...
I'll be good and drink my water --
Leave the grape juice for my daughter..
I promise to eat all my eggs..
Now take those bulges from my legs..
I'll eat my pork -- I'll eat a steer..
Just takes these bumps from my rear..
I'll never even look at jelly..
Please take the blub out of my belly..
These lips will never touch a sweet
Oh, if only... I could see my feet..
So, please tonight before I wake..
A few more pounds Whoosh Fairy Take!

@@@@@@@@@@@@@@@@
If you aren't yet on the mailing list to receive weekly chat
invitations to this chat,
just write to FOODMagic@... and she'll be glad to add you.  :-)

#13452 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 10:09 am
Subject: Ribs In Crockpot
LowCarbRecipeBox@...
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Ribs In Crockpot
 
Ingredients 

3 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups sliced onion
1 bottle (18 oz.) sugar free barbecue sauce

Directions 

Place ribs, meat side up, on a broiling pan. Sprinkle with salt and pepper. Broil 6 inches from the heat for 15-20 minutes or until browned. Cool; cut into serving-size pieces. Place onion in a slow cooker; top with ribs. Pour barbecue sauce over all. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours or until ribs are tender.

Yield 4 servings.

Per serving: 623 Calories (kcal); 50g Total Fat; (73% calories from fat); 37g Protein; 4g Carbohydrate; 165mg Cholesterol; 428mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
(will vary depending on which bbq sauce you use)
 
 
 
 
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13451 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 10:04 am
Subject: Country Style Peas
LowCarbRecipeBox@...
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Country Style Peas

Peas, lettuce, and onions are a classic French combination. (Julia Child insisted that her version should be a separate course, served with chilled white wine, and eaten with a spoon.) My recipe is far from traditional, but it has become a family favorite. The edible pod peas contribute fresh pea flavor, but with added crunch and less sugar.

 2   tablespoons of butter
 8   ounces of fresh sugar snap peas
 2   cups of thinly sliced, white onion (about 6 ounces)
 3   cups of thinly sliced, iceberg lettuce (about 1/3 of a 6-inch head)
 1/2  teaspoon of salt

 A dash of pepper. 


Wash the sugar snap peas. Break off the ends and remove any strings. Cut the pea pods into 1/2-inch lengths. Melt the butter in a
skillet over low heat. Add the peas and onions to the pan and raise the heat to medium-high. Saut for about 3 minutes, stirring
frequently. Add the lettuce, salt, and pepper and continue to cook and stir for about 2 minutes more, or until tender but still crisp. Serve
at once.

Servings: 4 to 6

Per Each of 4 Servings:
Total Carb: 8.16g      Fiber: 2.72g      Net Carb: 5.4g


 
 
 
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13450 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 10:02 am
Subject: Strawberry Daiquiri
LowCarbRecipeBox@...
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STRAWBERRY DAIQUIRI
.
2 cups frozen strawberries, no sugar added
2 cups Diet Mountain Dew
2 tablespoons lemon juice
2 tablespoons lime juice
1 (4 serving) package JELL-O sugar-free strawberry gelatin
.
In a blender container, combine strawberries, Diet Mountain Dew, lemon juice, lime juice, and dry gelatin. Process on HIGH 15 seconds. Continue processing on HIGH until mixture is smooth. Pour into glasses.
.
Each serving equals:
35 Calories,
 0 gm Fat,
2 gm Protein,
7 gm Carbohydrates,
75 mg Sodium,
 
 
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13449 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 10:00 am
Subject: Angelic Deviled Eggs
LowCarbRecipeBox@...
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Angelic Deviled Eggs

Source: dLife

Cottage cheese, ranch dressing, and mustard liven up this delicious appetizer.

Rating: (5)     
Prep Time:5 minutes
Cook Time:15 minutes
Difficulty:Easy
Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories 46.4
Total Carbs 1.9g
Dietary Fiber 0.1g
Sugars 0.6g
Total Fat 2.6g
Saturated Fat 0.8g
Unsaturated Fat 1.8g
Protein 3.8g
Sodium 118.5mg
Dietary Exchanges
Fat 0.3, Meat 0.5, Very Lean Meat 0.1 


 Ingredients
6 eggs
0.25 cup Cottage Cheese
3 tbsp Salad Dressing, ranch
2 tsp dijon mustard
2 tbsp fresh chives, minced (or dill)
1 tbsp Peppers, pimento, canned, well-drained and diced (or roasted red pepper)



 Directions
1 In a medium saucepan place eggs, adding enough water to cover the eggs completely. Place the saucepan over medium heat and bring to a boil. Remove from heat, cover, and let stand for 15 minutes.
2 Drain water from saucepan and add cold water to eggs in saucepan until the eggs are cool, then again drain water from saucepan, remove shells from eggs, and discard egg shells.
3 Cut eggs in half lengthwise, remove yolks from eggs, and reserve 3 yolk halves. Throw away remaining yokes or save for later use and place the cut egg whites on a serving platter, cut sides up. Cover the cut egg whites with plastic wrap and place in refrigerator while making the filling.
4 In a food processor combine the cottage cheese, dressing, mustard, and reserved egg yolk halves and process until mixture is smooth, or place all the ingredients in a small bowl and mash with a fork until well blended.
5 In a small bowl place the cheese mixture and stir in the chives and pimiento and spoon the mixture into the egg white halves, then cover and chill for at least 1 hour and garnish if desired.
 

 

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 46.3
Total Carbs 2g
Dietary Fiber 0.1g
Sugars 0.7g
Total Fat 2.6g
Saturated Fat 0.8g
Unsaturated Fat 1.8g
Protein 3.7g
Sodium 116.9mg
 
 
 
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13448 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 9:57 am
Subject: Baked Cauliflower
LowCarbRecipeBox@...
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Baked Cauliflower

1 head cauliflower
2 tbsps butter
2 tbsps cream
1/2 cup grated cheese
salt and pepper to taste
Parmesan for sprinkling

Boil cauliflower until quite soft and mash with potato masher or food
processor. Add butter and cream and cheese and season to taste. Put into
well-buttered casserole dish and sprinkle Parmesan on top. Bake for 15
minutes at 350 degrees. The original had breadcrumbs mixed with the
Parmesan, but who needs them! The original also called for Swiss cheese,
which I don't like, so I used extra sharp cheddar, but almost any hard
cheese would do, I imagine. Smoked cheese might be particularly good -- I
had the above with some veggie Canadian bacon for breakfast, and it was
wonderful. The consistency is sort of like grits, and the flavor is almost
porridge-like.
 
"Protein Power"
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13447 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 9:55 am
Subject: Smoked Salmon Crepes
LowCarbRecipeBox@...
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Smoked Salmon Crepes

Makes 2 servings.

This is perfect for a weekend breakfast or parties.

2 whole eggs
4 egg whites
1/2 cup snipped fresh dill or 3 tablespoons dried
Salt and freshly ground black pepper to taste
Olive oil spray
1/4 pound sliced smoked salmon
1 medium tomato, sliced
2 tablespoons reduced-fat sour cream
Several sprigs fresh dill for garnish (optional)
 

Preheat the broiler. Whisk the eggs, egg whites, and dill in a medium-size bowl. Season with salt and pepper to taste. Set an 8- to 9-inch nonstick skillet over medium-high heat. Spray with olive oil. Add half the egg mixture, and swirl in the skillet to form a thin layer. Cook 1 minute and place under broiler for 1 minute, or until the crepe is cooked on top. Remove from broiler. Slide the crepe onto a plate and repeat for the second one.
Place the smoked salmon and tomato slices on one half of each crepe, letting some of the salmon peek out from the edge. Spoon sour cream over the salmon and add sprigs of dill, again letting them peek out from the crepe. Fold the crepe in half once, and then in half again to form a triangle. Serve hot.
 
 
 
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#13446 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 9:54 am
Subject: C'old Glory Dessert Pizza
LowCarbRecipeBox@...
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C'old Glory Dessert Pizza


    Red, white and woohoo!


Crust:

1 cup almond flour
2 Tbsp chopped pine nuts
5 packets SteviaPlus (or 10 packets Splenda, or 2 Tbsp Splenda mix)
1/4 cup buttermilk  (or 1 Tbsp buttermilk blend + 1/4 cup water)
2 Tbsp oil

 Mix ingredients with a fork until mixture forms into a ball. On a piece of cling wrap, flatten patty to about 4” wide. Wrap and refrigerate for at least 30 minutes.

 Preheat oven to 375 degrees F.

 Butter hands. On a greased cookie sheet gently pat and press dough until 1/8” thick or approximately 10” across.

Bake for 12 minutes or until edges begin to brown. Remove and cool.

 

Topping:

6 ounces cream cheese
2 Tbsp stevia loose granular or 1/2 cup Splenda mix
1 tsp vanilla
strawberries, sliced
blueberries, whole

 In bowl, beat cream cheese with sweetener. Add vanilla. Spread mixture over cooled crust. Arrange fruit slices and chill.

 

 Glaze:

1 Tbsp stevia granular or ¼ cup Splenda mix (to taste)
1 tsp lemon juice (or more to taste)

 In small microwave-safe bowl, combine sweetener lemon juice. Microwave for 20 seconds, stirring occasionally. Let cool. Spread glaze over fruit with a pastry brush. Chill 1 hour.

Keep refrigerated until serving.

 
Makes 8 servings.

 Nutritional Information (per serving): Calories: 168, Carbohydrates: 10g, Fiber: 4 g, Net Carbohydrates: 6 g, Protein: 5 g, Fat: 13 g

 

Why give details for both stevia and  Splenda in recipes?

Not everyone uses stevia or has access to the sweet herb. As such recipes are delightfully converted to either sweetener fan, and also allows for test trials of either sweetener in the kitchen. 
 
Gluten-free, this is not an induction-friendly dessert due to the prolific use of fruit, the almond flour, and chopped pine nuts. For those who can afford a few of the extra carbohydrates, this is a recipe people will find themselves making more than once.
 
 
Thank you for sharing, Cleo!
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~>  I have a Recipe Request!




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#13445 From: LowCarbRecipeBox@...
Date: Wed Jul 16, 2008 9:50 am
Subject: JIMMY MOORE'S PERFECT LOW-CARB KEY LIME CHEESECAKE
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JIMMY MOORE'S PERFECT LOW-CARB KEY LIME CHEESECAKE
 

3 eggs whites
Pinch cream of tartar
8 packets True Lime or the juice and zest of 2 limes *
3/4 cup heavy cream
1 cup granular Splenda or equivalent liquid Splenda **
16 ounces cream cheese, softened
2 large eggs
2 packets True Lemon
Dash ground nutmeg
Dash cinnamon

In a large mixing bowl beat the egg whites, cream of tartar and True Lime with a mixer until very frothy and thick. Add the heavy cream and beat until somewhat thickened. Then add the sweetener and beat well.

Gradually blend the softened cream cheese into the egg white mixture on low speed until the mixture is very thick. Add the 2 whole eggs and mix well. Add a packet or two of True Lemon, a dash of nutmeg, and a dash of cinnamon and beat into the cheesecake batter.

Pour the cheesecake batter into a 6x9" nonstick baking pan sprayed with cooking spray and spread evenly in the pan. Bake at 400 for 25-30 minutes or until golden brown on the edges of the cheesecake. Cool and chill at least 4 hours before serving. Top with whipped cream, if desired.

Makes 8 small servings

* Two limes will yield about 1/4 cup juice and 2 tablespoons zest. Using fresh juice instead of True Lime only adds about 2 extra carbs to the whole cheesecake. The zest adds only a trace amoutn of carbs.

** Jimmy used 1/2 cup of erythritol. If you use that, you'll need to adjust the carb count accordingly. I used liquid Splenda equivalent to 1 cup of sugar because I didn't think it was sweet enough (see my comments below).

With granular Splenda:
Per Serving: 307 Calories; 29g Fat; 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 295 Calories; 29g Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Because I didn't have enough packets of True Lime on hand, I used the juice and zest of 2 fresh limes. I did use the 2 packets of True Lemon listed but I probably got closer to the equivalent of one packet by the time I scraped it out of the wrappers. My True Lemon and True Lime have turned hard and gummy due to the high humidity here in Houston and that makes them difficult to work with. I usually have to scrape the goo out of the packets and dissolve it in a little hot water to make it usable.

After seeing how the batter came out, I'm not sure if it's really necessary to beat the egg whites and heavy cream first before adding the cream cheese and other ingredients. Once I'd added the cream to the egg whites, they deflated and the cream wouldn't get very thick. In the end, the batter was pretty much the same consistency as any other cheesecake batter. I think it would have been easier to beat the cream cheese first and add the liquid ingredients to it gradually. It's easier to keep the cream cheese smooth doing it that way. I did get my batter smooth eventually, but by then it had thinned down quite a bit. Because Jimmy's mixing method is so unique, it's hard to say if beating the egg whites first made any difference in the final product or not.

I ended up using twice as much sweetener as Jimmy called for. I didn't think my batter tasted sweet enough and things made with Splenda tend to lose a bit of their sweetness with baking anyway. After baking it, the cheesecake is quite tart and not all that sweet.

 

Linda's Low Carb Menus & Recipes

 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13441 From: LowCarbRecipeBox@...
Date: Sun Jun 22, 2008 11:41 pm
Subject: SPICED MINCED BEEF (Keema)
LowCarbRecipeBox@...
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SPICED MINCED BEEF (Keema)
Click to see a close-up

1/4 cup ghee or unsalted butter
1 large onion, sliced, about 9-10 ounces peeled
2 cloves garlic, sliced
1 teaspoon turmeric
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef

Melt the ghee or butter in a large skillet or wok; add the onions and garlic and fry until soft and golden brown. Add the spices and seasonings; fry 3 minutes over medium-low heat, stirring constantly. Add the beef and cook until browned. Drain off any excess grease.

Makes 4 servings

Per Serving: 342 Calories; 27g Fat; 19g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I found this in the Indian section of my husband's Asian Cooking book. It sounded easy to make and didn't call for any unusual ingredients other than the ghee. I just used unsalted butter instead. This is not a hot curry and the flavor is very subtle. It's almost too boring for my taste although it does taste good. The recipe didn't say to drain off any of the grease but I didn't want to leave it all in so I did drain it. The only other change that I made was using one large onion instead of two. I would have loved a lot of onions in it but I had to watch the carbs. One onion ended up being plenty in any case. Be very careful not to get this on your clothes. The turmeric stains everything yellow. Click the photo to see a close-up.

Linda's Low Carb Menus & Recipes

 
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#13440 From: LowCarbRecipeBox@...
Date: Sun Jun 22, 2008 11:38 pm
Subject: Gluten-Free Waffles
LowCarbRecipeBox@...
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Gluten-Free Waffles


6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*


Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).

In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You're trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).

Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don't overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.

Serve immediately, or you can freeze and toast later (on a low setting).

Can be served with
fresh, whipped cream.

Makes 12-14 belgian/rectangular waffles.


Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8 grams, Protein: 6 grams, Fat: 7.5 grams 
 
 
 
 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13439 From: F00DAngel@...
Date: Thu Jun 19, 2008 9:56 am
Subject: What's COOL in the Low-carb Cook's Nook this week?
F00DAngel@...
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...     .....     .....     .....     .....     .....     .....     .....     .....     .....     .....     .....     .....   
     .....         .     .   
.    .....         .     .    .    .....         .     .    .    .....         .     .....     .....
.....     .....     .....     .....     .....     .....     .....     .....     .....     .....     .....               .....
.
    .....         .     .    .    .....         .     .    .    .....         .     .    .    .....     .....              ......

  What's Cool on the menu
at the Low-carb Cook's Nook this week?

******************

The weather's turning hot...
and wouldn't it be nice to have something
nice and cool for dinner? Or dessert?

Come join us & bring your favorite "Cool" Recipe!
Cold dinner salads...
side dishes ... low-carb cole slaw and
fauxtato salad for your barbecue...
Refreshing low-carb desserts and drinks...

******************

*When: Thursday, June 19, 2008, 9-11pm EDT*
*Where: lowcarbcooksnook *
*Who:  FOOD Magic, F00D Angel, and YOU!*

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.


This is IMPORTANT! 

If you come to the chat, don't worry about copying down all the recipes...  you will automatically get them if you come to the chat.

 

If you can't make it to the chat but you still want the recipes, every week, I post them to our message board ~

everyone should be able to get to it, whether on AIM or AOL:


Hope to see you at the Low-carb Cook's Nook!

~Rani & Laura~
FOOD Magic & F00D Angel




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#13437 From: F00DAngel@...
Date: Thu Jun 12, 2008 10:15 am
Subject: Dollars and Sense in the Low-carb Cook's Nook
F00DAngel@...
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$$$$$$$$
The Low-carb Cook's Nook Presents...
The Frugal Low-carber

Dear Low-carbers.

Uh oh, we don't have rice and beans and
macaroni-and-cheese to stretch the budget anymore.
What is a low-carber to DO?
We know it's not all steak and shrimp and bacon...
But there's a limit to what you can do with hamburger meat, 
canned tuna, and chicken quarters.
Or is there??

Join us this week for tips and shopping ideas,
as well as recipes for low-carbing on a shoestring!  Angel is on the West Coast and Magic is on the East Coast and we have chatters everywhere between and more...  the more people who come to this chat, the better we will be able to help each other with tips on where to find the best bargains.

When: Thursday, June 12th, 2008, 9-11 pm EDT

Where:  lowcarbcooksnook 

Who: FOOD Magic, F00D Angel, and YOU!

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.

 

Looking for the recipes from this and prior
Low-carb Cook's Nook Chats?
You can find them at
 
AIMers, if that doesn't work, try this to get to the recipe board:
1. Sign onto your AIM account.
2. Go to your AIM Main Page, sign in.
3.  Go to People Connection.
4.  Choose Food Community.
5.  Click on Weekly Chat Recipes.
and 6. Choose Low-carb Cook's Nook Chat Recipes!
Remember this:  The best bargain of Low-carbing  is your good health, so buying the cheapest food isn't always the most Frugal choice.  

~Rani & Laura~
FOOD Magic & F00D Angel

$$$$$$$$
$$$$$$$$



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#13433 From: LowCarbRecipeBox@...
Date: Sat May 24, 2008 4:58 pm
Subject: Grandma's Hot Dogs and Peppers
LowCarbRecipeBox@...
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Grandma's Hot Dogs and Peppers

Ingredients
1 teaspoon olive oil
2 green peppers
1 1/2 cups chopped onion
1/2 cup salsa
3 turkey hot dogs (no fat)

Instructions
Heat oil in a frying pan. Chop onion and peppers, and saute in the oil. Cover and let simmer until peppers and onions are soft. Slice hot dogs into small round pieces and add to the pan. Add salsa and stir. Cover pan and let simmer until hot dogs are cooked. Remove from heat and place on plate. Add fruit for dessert.

http://bestofweightloss.com/recipes/2006/05/hot-dogs-and-peppers-for-memorial-day.html

 

 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13431 From: LowCarbRecipeBox@...
Date: Wed May 21, 2008 6:49 pm
Subject: Tuna "Burgers"
LowCarbRecipeBox@...
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Tuna "Burgers"
shared by Lori L. Clark <psychic@...>

1 or 2 cans (6 oz each) chunk light tuna, drained and flaked
1/4 to 1/2 cup crushed pork rinds
1/4 to 1/2 cup finely chopped celery
2 T finely chopped onion
1 or 2 T chopped fresh parsley
2 T Mayonnaise

Spray grill with cooking spray.
Combine all ingredients and mix well. Shape mixture into 2 or 4 patties.
Cook 5 minutes until they are lightly browned and heated through.
 
 

 
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

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#13430 From: LowCarbRecipeBox@...
Date: Wed May 21, 2008 6:48 pm
Subject: Easier Hot Wings
LowCarbRecipeBox@...
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Easier Hot Wings

I simply baked the chicken wings (2 to 3 pounds) at 350 for 30 minutes, then poured some hot wing sauce on top of them (1 cup Louisiana hot sauce, 1/2 cup melted butter, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp cayenne pepper) and baked them for another 10 to 15 minutes.
 
 
 
 
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#13429 From: LowCarbRecipeBox@...
Date: Wed May 21, 2008 6:46 pm
Subject: Parmesan Zucchini Spears
LowCarbRecipeBox@...
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Parmesan Zucchini Spears – Low Carb
Makes 4 servings

Shopping List:

  • 6 small zucchinis
  • 10 ml or 2 teaspoons olive oil
  • 2 gram or 1 teaspoon grated lemon peel
  • 2 gram or ¼ teaspoon salt
  • 0.5 gram or ¼ teaspoon pepper
  • 10 gram or 2 tablespoons grated Parmesan cheese

TO MAKE:

  1. Cut zucchini lengthwise into quarters, then cut in half crosswise.
  2. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes.
  3. Sprinkle with lemon peel, salt and pepper.
  4. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender.
  5. Remove from the heat; sprinkle with Parmesan cheese.
  6. Serve immediately.

ENJOY!

Servings Per Recipe: 4
Amount Per Serving
Calories: 64
Total Fat: 3 g
Cholesterol: 2 mg
Sodium: 201 mg
Total Carbs: 7 g
  Dietary Fiber: 3 g
Protein: 4 g

Diabetic Exchanges:
1 vegetable
½ fat.

Parmesan Zucchini Spears « TIPPIN’ THE SCALES

 

 
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#13428 From: LowCarbRecipeBox@...
Date: Wed May 21, 2008 6:39 pm
Subject: Low Carb Bread
LowCarbRecipeBox@...
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Low Carb Bread

Ingredients:

* 3 cups warm water
* 1 tablespoon active dry yeast
* 4 cups Vital Wheat Gluten Flour
* 1 whole egg, beaten
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 2 tablespoons Splenda (sucralose)

Preparation:

1. Combine warm water and yeast.

2. After yeast dissolves (3 to 5 minutes), beat in 2 cups gluten flour.

3. Let mixture rise in a warm place until light and foamy (about 60-90 minutes).

4. In a large mixing bowl, combine egg, olive oil, salt, and Splenda.

5. Beat in about 2 cups gluten flour. Use ONLY enough flour to make a dough that will knead well.

6. Mix in yeast/flour mixture.

7. Preheat oven to 350F (180C).

8. Knead bread for approximately 10 minutes.

9. Let rise until doubled (about 1 hour) in bulk.

10. Shape into 2 loaves.

11. Place in loaf pan or on baking sheet.

12. Bake in preheated 350F (180C) oven about 1 hour.

Low Carb Food - Low carb recipes sutiable for all low carb diets.

 

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#13427 From: LowCarbRecipeBox@...
Date: Wed May 21, 2008 6:34 pm
Subject: ROASTED RED PEPPER EGG SALAD
LowCarbRecipeBox@...
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ROASTED RED PEPPER EGG SALAD

6 hard boiled eggs, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 ounces roasted red pepper, chopped, 2 peppers *
2 ounces sugar free bread and butter pickles, chopped, 12 chips

Dressing:
1/2 cup mayonnaise
1/2 teaspoon mustard
1 tablespoon cider vinegar
2 teaspoong granular Splenda or equivalent liquid Splenda

Whisk the dressing ingredients well in a medium bowl. Add the remining ingredients; chill well before serving.

Makes 4 servings
Do not freeze

* I used the kind that come in a jar. I drained them and patted them dry before chopping them. You could roast, peel and seed your own peppers for this as well.

Per Serving: 325 Calories; 30g Fat; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This ended up a little soupy so I would cut the dressing ingredients by half next time. This is pretty good but I like my Egg Salad Deluxe better.

Linda's Low Carb Menus & Recipes

 
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#13426 From: LowCarbRecipeBox@...
Date: Wed May 21, 2008 6:31 pm
Subject: Pizza in a Cone
LowCarbRecipeBox@...
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Pizza in a Cone... one... one...one...
 



To keep you on keel, have this conical meal!


2008 Cleo's Weird Unlimited


It helps to post the recipe, doesn't it? (Quiet over there)

The cone:

1/2 zucchini, shredded (about 8" long)
1 eggs
1 cup shredded cheese (makes about 5 cones)

Preheat oven to 450 degrees F .

Mix ingredients. Make 4 8" circles on a greased cookie sheet (if there is extra dough left over, set this aside). Bake circles for 12 minutes. Let cool for 20 minutes, until patties are solid enough to lift carefully with a spatula. Flip and bake until they start to brown, or 5 minutes more.

Wrap around a conical shape (I used a stapled paper plate wrapped with parchment). Let cool on a cooling rack over night.

Filling:

shredded mozzarella cheese
2 Tbsp pizza sauce
chopped pepperoni, green pepper, onion

1 cup ricotta cheese
2 Tbsp Pizza sauce
4 black olives

Preheat oven to 350 degrees.

In a glass baking dish, press out any remaining zucchini dough.

Top with sauce, vegetable toppings and cheese. Bake for 15-20 minutes, or until cheese is brown and bubbly. Let cool slightly.

In a bowl, combine Ricotta cheese with 2 Tbsp pizza sauce. Let rest.

To assemble cones:

In bottom of cone, drop a black olive.
Top with cooled pizza casserole to about half way. Scoop 1/4 of the ricotta/sauce mix on top, smooth-side up. Top with black olive.

Optional: Offer basil pesto, pine nuts and additional sauce for 'toppings'

Nutritional information per cone:
Calories: 250
Carbohydrates: 5 g
Fiber: .25 g
Net Carbohydrates: 4.75 g
Protein: 18 g
Fat: 21 g
 
 
 
Thanks Cleo!
 
 
 
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#13425 From: LowCarbRecipeBox@...
Date: Mon May 19, 2008 9:16 pm
Subject: Sue's Blueberry Smoothie
LowCarbRecipeBox@...
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* Exported from MasterCook *
 
Sue's Blueberry Smoothie
 
Recipe By :Sue Berthold

 Serving Size : 1 Preparation Time :0:00
 Categories : Breakfast, Snacks, Sweet Treats
 
Amount Measure Ingredient -- Preparation Method
 -------- ------------ --------------------------------
 1/2 cup frozen blueberries
 1/4 cup plain yogurt
 1 scoop Naturade 100% Whey protein booster, vanilla
 1/8 cup heavy cream
 1/4 cup Carb Countdown Milk, 2%
 6 drops liquid splenda (like sweetzfree, etc)
 crushed ice
 
Add all ingredients except for the ice in magic bullet cup or blender
 
Mix until everything is well blended, then taste to make sure sweetness is OK
 
Add crushed ice and blend again until all ice is mixed in and there are no large chunks
 
Yield:
 "1 serving"
 Start to Finish Time:
 "0:05"
 - - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 220 Calories; 14g Fat (55.6% calories from fat); 12g Protein; 14g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
 
NOTES : * The more ice you add to this, the thicker it gets and the more like ice cream it becomes.
 
 
 

 
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#13424 From: LowCarbRecipeBox@...
Date: Mon May 19, 2008 9:16 pm
Subject: Salsa Beef Burritos
LowCarbRecipeBox@...
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Salsa Beef Burritos

1 lb lean ground beef
1 T chili powder
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 C prepared chunky salsa
3/4 C shredded Co-Jack cheese
8 warmed low carb whole wheat tortillas

In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
Season beef with chili powder, cumin, salt and pepper. Stir in salsa; heat
through. Remove from heat; stir in cheese. To serve, spoon 1/2 c beef
mixture in center of each tortilla. Fold bottom edge up over filling; fold
sides to center, overlapping edges.

Makes 8 servings. The count they provided: protein 14 gr, carbs 15 gr,
fiber 9 gr, calories 178.
 
 
 
 
 
 
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#13423 From: LowCarbRecipeBox@...
Date: Mon May 19, 2008 9:15 pm
Subject: Artichoke Frittata
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Artichoke Frittata

Source: dLife
Egg and artichoke frittata.

Rating: (1)     
Prep Time:25 minutes
Cook Time:15 minutes
Difficulty:Intermediate
Nutrition Facts

Serving size: 1 slice
Amount Per Serving

Calories 113
Total Carbs 1.4g
Dietary Fiber 0.5g
Sugars 0.6g
Total Fat 7.7g
Saturated Fat 2.7g
Unsaturated Fat 5g
Protein 9.7g
Sodium 321.4mg

Dietary Exchanges
Fat 1.1, Meat 0.8, Vegetable 0.1, Very Lean Meat 0.5 


 Ingredients
5 piece Artichokes, hearts, frozen, thawed
2 tsp extra virgin olive oil
0.5 tsp table salt
5 eggs
7 egg whites
1 tbsp Butter, unsalted
2 tbsp chopped parsley, chopped
2 tbsp fresh thyme, finely chopped

Directions
1 Cut the artichoke heart into 1/2 inch pieces
2 Heat a skillet over high heat. Lightly cover the bottom with extra virgin olive oil.
3 Add the artichoke pieces when the olive oil begins to shimmer. Reduce to medium heat and saute the artichokes approximately 10 minutes, stirring occasionally. Sprinkle the artichokes with salt while you saute them.
4 In a medium bowl, whisk the eggs, egg whites, and a small amount of salt.
5 Coat the bottom of a large nonstick pan with 1/2 tablespoon of butter and place over medium-high heat. Place half of the artichoke slices in the pan and add the parsley and thyme.
6 Reduce the heat to low and combine half of the egg mixture with the artichokes. Without stirring, cook the combination for 4 minutes. Flip over and let it cook for about 1 minute.
7 Cut each frittata in 3 pieces and serve hot or cold.


  Additional Information
A good source of protein with a low amount of fat, unlike most high-protein meals.
 
 
 
 
 
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#13422 From: LowCarbRecipeBox@...
Date: Mon May 19, 2008 9:15 pm
Subject: BROCCOLI SALAD WITH HAM
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BROCCOLI SALAD WITH HAM
 
 
1 bunch fresh broccoli, about 1 pound before trimming
8 ounces diced ham
4 ounces cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda

Trim and peel the tough stalks and finely chop the broccoli. Place in a large bowl. Add the ham and cheese. In a small bowl, blend the remaining 3 ingredients. Mix into the broccoli mixture and chill several hours before serving. Season to taste with salt and pepper, if desired, but I usually find that no seasoning is needed.

Makes about 8 servings
Do not freeze

With granular Splenda:
Per Serving: 320 Calories; 30g Fat; 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 318 Calories; 30g Fat; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This is basically the same as the Broccoli Crunch Salad, but has ham instead of bacon. It makes a nice main dish salad.

UPDATE: I've increased the star rating for this salad because it has turned out to be one of my favorites. The last time that I made this I added some halved grape tomatoes and they're very nice in it.

 

Linda's Low Carb Menus & Recipes

 
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#13421 From: LowCarbRecipeBox@...
Date: Mon May 19, 2008 9:12 pm
Subject: Dianna's Chicken
LowCarbRecipeBox@...
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Dianna's Chicken
 
Posted by: "dianna" di_wtch@...  

I threw this together last night and it came out wonderful.

2 large chicken breasts (boneless, skinless, pounded thin)

1 8 oz box of fresh mushrooms, coarsely chopped
1 smallish onion
3 cloves of garlic
1/4 cup each red and green pepper
2 Tablespoons of butter

1 to 1 1/2 cups crushed pork rinds
Seasonings (I used garlic and onion powder)

Oil to brown the rolls in.

1 egg whisked with 1 TBLS of heavy cream

Sauteed the veggies in butter for about 12 minutes or so. They start out looking like a lot, but they cook down considerably. Let cool down a bit.

Put about 1/3 of veggie mix on chicken breast, roll up and secure with toothpicks.  Put chicken in egg wash and roll around. Coat with pork rinds.

Brown rolls in hot oil, about 3 mins per side.

Transfer to a pan with rack and bake at 350 for about 30 -40 minutes.

Spoon extra veggie mix over top. They were delicious. Chicken was crunchy on the outside and moist and flavorful on the inside.

Di
 
 
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#13417 From: LowCarbRecipeBox@...
Date: Sat Apr 26, 2008 11:10 am
Subject: Liquid Splenda Reminder
LowCarbRecipeBox@...
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For those who are interested in purchasing the Liquid Splenda from Kathy, she does have about a dozen bottles left at last count, so please don't delay or you might miss out.
 
For more information, here is the original message:  Liquid Splenda
 
Kathy, I want Liquid Splenda! <~~ click on this link to email Kathy.
 
 
 
 




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