LowCarbRecipeBox : Messages : 6151-6180 of 13555

* Exported from MasterCook *

   Best Crockpot Roast Ever

Recipe By    :
Serving Size : 10 Preparation Time :0:00
Categories : Beef Carbs 01-05
Crockpot Low Carb
Meat

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2    pounds beef roast
1 1/2 tablespoons black pepper -- (1 to 2)
3    cloves garlic -- Minced
OR
   1/2 tablespoon minced garlic -- canned
4 1/2 tablespoons balsamic vinegar
6 3/4 tablespoons soy sauce -- regular or reduced sodium
3 tablespoons Worcestershire sauce
3 teaspoons dry mustard

Trim fat off edges of roast.

Rub pepper and garlic onto roast.

Put roast in CrockPot. Make several shallow slits in top of roast.

In a small bowl, combine remaining ingredients and pour over meat.

Cover; cook on Low 8 to 10 hours OR on High 4 to 5 hours.

Description:
"Maybe not the best, but very good! Makes great sandwiches later!"
Source:
"low-carb-recipe-exchange@yahoogroups.com 2003"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 442 Calories; 32g Fat (66.4% calories
from fat); 33g Protein; 3g Carbohydrate; trace Dietary Fiber; 118mg
Cholesterol; 842mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0

#6179

From: glassmurf@...
Date: Fri May 28, 2004 10:50 am
Subject: Low Carbaritas

glassmurf

Offline

Low Carbaritas

Tequila, Crystal Light Lemonade, Water, and Ice! Blend in blender and enjoy.
Be careful, you may like them too much!

#6178

From: glassmurf@...
Date: Fri May 28, 2004 10:50 am
Subject: Cole Slaw Dressing

glassmurf

Offline

Cole Slaw Dressing

1 1/2 cups vegetable oil

1/2 cup Splenda

3 teaspoons onion flakes

1/2 cup vinegar

1 teaspoon celery seed

2 cups mayonnaise

3 tablespoons chopped dill pickle

#6177

From: glassmurf@...
Date: Fri May 28, 2004 10:50 am
Subject: Frankfurter Frittata

glassmurf

Offline

Frankfurter Frittata
From: Our Little (Low-Carbohydrate) Corner of the Internet

1/2 cup onion, thinly sliced
1/2 green pepper, finely chopped
6 tablespoons butter
5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco

In a large, heavy, ovenproof skillet, cook onion and green pepper in butter
until onions are just tender, but not browned. Add frankfurters and cook
until delicately browned, about 4 to 5 minutes. Combine eggs, cheese,
parsley and seasonings and mix well. Add to the frankfurters in the skillet
and cook until eggs are just set. Place pan under broiler for several
minutes to give top a delicate brown color. Cut in wedges to serve.

Serves 4 @490 calories; 4.8 grams carbohydrates; 0.7 grams fiber.

#6176

From: glassmurf@...
Date: Fri May 28, 2004 10:48 am
Subject: French Bean Salad

glassmurf

Offline

French Bean Salad,
from More Meals from Mary

2 cups frozen French-style green beans, thawed
2 tablespoons chopped onion
3 bacon strips, cooked and crumbled
1/4 cup ranch salad dressing
In a serving bowl, combine the beans, onion and bacon; stir in dressing.
Refrigerate until serving.
Makes 3 servings.
Note: frozen green beans can be quickly thawed by rinsing well in tepid water in a colander.

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

Reply | Forward | Messages in this Topic (5)

#6175

From: glassmurf@...
Date: Fri May 28, 2004 10:48 am
Subject: Low-carb Fudgesicles

glassmurf

Offline

Low-carb Fudgesicles
from thomas62@...
on Yahoogroups' Lowcarb Living List

Make one box Jello Sugar Free chocolate fudge pudding with 2 cups Half and Half.
Total carbs are 48. Divide among 10 popcicle molds and freeze.
5 carbs per serving.
I used the Tupperware molds which are sort of small...but just right.
Tastes better than fudgesicles from the store!

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

#6174

From: glassmurf@...
Date: Fri May 28, 2004 10:44 am
Subject: Cucumber Dressing

glassmurf

Offline

Cucumber Dressing

1/2 medium cucumber

1 cup sour cream

2 tablespoons lemon juice

2 tablespoons Splenda

1/2 teaspoon salt

1 dash bottled hot pepper sauce

Halve the cucumber lengthwise, removing the seeds, and then cut the

cucumber in pieces. Add to a blender container that contains all of

the rest of the ingredients and blend until the cucumber is finely

chopped. (When necessary, stop the blender and use a rubber spatula

to scrape down the sides.)

Makes 2 cups.

#6173

From: glassmurf@...
Date: Fri May 28, 2004 10:41 am
Subject: Sugar Free Cran-Raspberry Liqueur

glassmurf

Offline

Sugar Free Cran-Raspberry Liqueur

Serving Size : 64 Preparation Time :0:00
Categories : Alcholic Beverages

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
4    cups Raspberries -- Fresh or Frozen
4    cups Cranberries -- fresh, chopped
4    cups Splenda Liquid -- from Nature's Flavors
2 tablespoons lemon juice
4    cups vodka -- 100 proof

Place all ingredients into a glass gallon jar and stir gently. Cover and
allow to stand in a cool, dark place for 3 weeks.

Strain and filter. This is the most time-consuming part but it is important
for a beautiful jewel-like liqueur. First, strain through a regular kitchen
strainer to remove the solids. Then pass through a jelly bag or cheesecloth.

Next, use a gold coffee filter, if available. If not available, filter
through the jelly bag or cheesecloth again.

Finally, filter through coffee filter paper. This will take the longest
amount of time, but will be hastened if you used the previous filtration
methods.

Be patient and let it drip. It will take over a full day to filter all of
this.

Pour final product into bottles or decanters.
Yield: 2 quarts. It will last indefinitely.

Per Serving (excluding unknown items): 39 Calories; trace Fat (6.3% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit.

#6172

From: glassmurf@...
Date: Fri May 28, 2004 10:45 am
Subject: Dottie's Lemon Bars

glassmurf

Offline

Dottie's Lemon Bars

Crust:
1 cup Atkins Bake Mix
1 stick butter, softened
1/4 cup Splenda

Put these 3 things in a food processor and process in pulses until crumbly.
Press into a 9X13X2 cake pan that has been sprayed with Pam.
Bake in a preheated 350 degree oven for 15 minutes or until just browned.
Let cool while you prepare the filling.

Filling:

3 eggs
1/2 cup Splenda (i found this not sweer enough, would add more)
4 tablespoons lemon juice

Beat these 3 ingredients together well.
Pour over slightly cooled crust and put back in oven for 20 minutes or until set (depends on your oven - may take as long as 30 - watch carefully).
This is not as thick as traditional lemon bars.

Topping:

1 tablespoon Splenda
3 ounces cream cheese
1 tablespoon lemon juice
Blend and drizzle over cooled bars.
Makes approximately 24 3"x1 1/2" bars

#6171

From: glassmurf@...
Date: Fri May 28, 2004 10:44 am
Subject: TACO SEASONING MIX

glassmurf

Offline

TACO SEASONING MIX

2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp not/Starch
1/2 tsp crushed red peppers
1/2 tsp instant minced garlic
1/4 tsp oregano
1/2 tsp ground cumin
Combine above ingredients in a small bowl or container and set aside.
To prepare meat:
1 lb. ground beef
1/4 - 1/2 cup water
Brown ground beef and drain off fat.
Add water and dry seasoning mixture.
Bring to a boil and let simmer for 20-25 minutes.
If mixture gets too thick before cooking is complete, add a small amount of water to thin.
Serve over salad, as dip with pork rinds, or on soft or hard taco shells made from protein powder crepes, topped with your favorite vegetables and sauce

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

#6170

From: glassmurf@...
Date: Fri May 28, 2004 10:43 am
Subject: Chopstick Chicken Salad

glassmurf

Offline

Chopstick Chicken Salad
From: Llsa

1 cup hidden valley ranch dressing

1 tablespoon soy sauce

8 cups torn lettuce leaves

2 cups shredded cooked chicken

1 cup chopped green onions

1 8-ounce can sliced water chestnuts, drained

1/2 cup sliced almonds, toasted.

Whisk together the dressing and soy sauce in a

small

bowl. Set. aside.

Combine the lettuce, chicken, green onions and

water chestnuts in a large

salad bowl. Toss with dressing mixture. Top with

the toasted almonds just

before serving.

#6169

From: glassmurf@...
Date: Fri May 28, 2004 10:42 am
Subject: Ice Cream, Chunky Mocha - ATKINS

glassmurf

Offline

@@@@@ Now You're Cooking! Export Format

Ice Cream, Chunky Mocha - ATKINS

`Atkins, `Lo-Carb, Chocolate, Dessert- Ice Cream & Ices

1 tsp unflavored gelatin
1 cup water
6 large egg yolks
18 packet sugar substitute
2 1/2 cup heavy cream
1/2 cup unsweetened cocoa
4 tsp instant decaffeinated coffee
1 tsp vanilla extract
3 bar (2.11 oz) advantage chocolate mocha crunch; chopped

Creamy mocha flavor, studded with chewy morsels of Atkins
AdvantageTM Mocha
Crunch Bars, make this ice cream a dessert to savor.

1. Sprinkle gelatin over water and let soften, about 5 minutes.

2. In a medium bowl, whisk yolks and sugar substitute to combine. In
a
medium pot, mix cream, gelatin mixture, cocoa powder and coffee.
Cook over
medium-low heat, stirring occasionally, until cocoa and coffee
granules
have dissolved and mixture has begun to simmer.

3. Slowly pour 1 cup of hot cocoa mixture over egg yolk mixture,
whisking
constantly. Pour mixture back into pot. Cook, stirring constantly,
until
mixture is thick enough to coat the back of a spoon. Remove from
heat. Stir
in vanilla. Chill mixture 4 hours.

4. Pour mixture into ice cream maker. Process according to
manufacturer's
directions. About 5 minutes before ice cream is finished, add the
chopped
bars.

For the deepest chocolate flavor and richest color, use Dutch
unsweetened
cocoa powder.

Prep time: 10 minutes

Bake/Cook time: 5 minutes

Chill time: 4 hours

Carbohydrates: 15.8 grams

Net Carbs: 7 grams

Fiber: 5 grams

Protein: 12.5 grams

Fat: 36 grams

Calories: 415

Contributor: http://atkinscenter.com

** Exported from Now You're Cooking! v5.64 **

#6168

From: glassmurf@...
Date: Fri May 28, 2004 10:40 am
Subject: Chicken-Spinach-Strawberry Salad

glassmurf

Offline

Chicken-Spinach-Strawberry Salad

3/4 cup Splenda
1 teaspoon salt
1 teaspoon dry mustard
1/3 cup red wine vinegar
1 teaspoon onion juice
1 cup vegetable oil
1 tablespoon poppy seeds (optional)
1 cup sliced almonds
6 cups torn fresh spinach
1 quart strawberries, sliced
3 cups chopped cooked chicken

Process first five ingredients in a blender until smooth, stopping
once to scrape down sides. Turn blender on high, and add vegetable
oil in a slow, steady stream. Pour mixture into a serving bowl, and
stir in poppy seeds, if desired. Chill.

Bake almonds in a shallow pan at 350 degrees stirring occasionally, 5
to 10 minutes or until toasted. Place torn spinach on individual
serving plates; top with sliced strawberries, kiwifruit, chicken, and
toasted almonds. Serve with dressing.

Serves 8 @ 475 calories, 40 grams fat, 21 grams protein, and 12 grams
carbohydrates w/ 4 grams fiber.

#6167

From: glassmurf@...
Date: Fri May 28, 2004 10:38 am
Subject: Tropical Orange Creamsicle

glassmurf

Offline

Tropical Orange Creamsicle

8 oz unsweetened canned lite coconut milk
5 ice cubes
1/2 cup heavy cream (very cold)
1 scoop vanilla protein powder
3 Tablespoons DaVinci vanilla syrup
1/2 teaspoon Sugarfree Tang or Ket-OJ

Mix coconut milk, ice cubes and heavy cream in blender until ice is crushed
well. Add remainder of ingredients and enjoy this tropical creamy treat!
Serves 1. 4-5 grams per serving (depending on Protein powder used.)
(Note from Rani: the new diet V-8 Splash in the orange/mango flavor has 3 gm
for a one-cup serving, would do very nicely in this recipe)

#6166

From: glassmurf@...
Date: Fri May 28, 2004 10:40 am
Subject: Karen's Chili Dip

glassmurf

Offline

Karen's Chili Dip
adapted by Chandra

This chili dip doesn't have beans in it. But it's good. I converted it for a friend of mine who just HAD to have her Mexican dip with pork rinds. :)

2 8-ounce packages cream cheese
2 tablespoons heavy cream
1 avocado, if desired
1 pound lean ground beef
1/4 cup onion, finely diced
1/4 cup green bell pepper, finely diced
1-2 tablespoons chili powder
1 tablespoon cumin
1 8-ounce can tomato sauce (no sugar added)
1 packet Splenda
1/4 teaspoon salt
1 8-ounce package shredded Cheddar-Jack or
Mexican cheese blend
1/2 cup sliced pickled jalapeno peppers, if desired
1/2 cup sliced black olives, if desired

Allow cream cheese to soften to room temperature.
Meanwhile, make chili: brown ground beef, onion, and
bell pepper. Add chili powder and cumin, mixing well.
Add tomato sauce, Splenda, and salt. Taste and
adjust seasonings if desired. Cool in refrigerator until
room temperature or cooler.
With electric mixer, blend cream cheese and cream
until light and fluffy. Spread in the bottom of an 8"
square glass pan. If using avocado, slice thinly and
lay slices on top of cream cheese layer. Spread
cooled chili over cream cheese layer. Sprinkle cheese
on top; garnish with jalapenos and olives if desired.
Refrigerate, covered with plastic wrap, until ready to
serve.
Serve with Keto Chips, pork rinds, or veggies for
dipping.
Carb Count: 80.4g carbs (including 26.94g fiber) for the entire recipe including jalapenos and olives. 12 appetizer servings at 6.7g carbs each including fiber, 4.45g carbs each after deducting fiber.

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

#6165

From: glassmurf@...
Date: Fri May 28, 2004 10:35 am
Subject: Breakfast Egg & Sausage Casserole

glassmurf

Offline

Breakfast Egg & Sausage Casserole

serves 8 - 3 carbs per serving

1 lb sausage, browned
1/2 cup chopped green onions
1/2 tsp Italian seasoning
1 can mushrooms, drained
1-1/2 tsp salt

12 eggs
2 cups cheese
1/2 tsp pepper
1 tomato, chopped
1 cup heavy cream

Brown meat and put into a 9 x 13 pan. Top with onions, mushrooms, tomato and cheese. Mix eggs, cream and seasoning together and pour over rest. Bake at 350 for 35 minutes or until set.

#6164

From: glassmurf@...
Date: Fri May 28, 2004 10:35 am
Subject: LOW CARB FRENCH TOAST

glassmurf

Offline

LOW CARB FRENCH TOAST

1/3 of a bag of pork rinds crushed fine
2 eggs
1/4 cup cream
1 tsp. vanilla
cinnamon and nutmeg to taste

Cook like pancakes in butter or bacon grease. Serve with butter and Maple Grove Farms Cozy Cottage syrup which is sweetened with Splenda.

JepRooster's LowCarb Induction Friendly Breakfast Recipe Website

#6163

From: glassmurf@...
Date: Fri May 28, 2004 10:35 am
Subject: Dill Veggie Dip

glassmurf

Offline

Dill Veggie Dip

1 cup mayo
1 cup sour cream
3/4 tsp celery salt
1/4 tsp onion salt
1 Tbsp onion (finely diced)
2 tsp dill weed
1 Tbsp dried parsley

Mix all together.

Dips & Dressings
Thank you C.M. Cole for sharing!

#6162

From: glassmurf@...
Date: Fri May 28, 2004 10:34 am
Subject: PATRIOTIC CUPCAKES

glassmurf

Offline

PATRIOTIC CUPCAKES

1 stick of butter (1/2 cup)
4 packets heat-stable AS (I used Sunette)
1/8 tsp stevia powder
1/3 cup SF vanilla syrup
2 eggs
1 cup vanilla protein powder, sifted (I used Naturade vanilla, which is soy/whey)
1 tsp not/Sugar
1 tsp baking powder
2 tsp vanilla
1/4-1/3 cup water
Cream the butter, add in the sweeteners and syrup.
Mix in the eggs and vanilla, beat well.
Sift the protein powder, not/sugar, and baking powder into the bowl, mix in.
Add water, 2 tbsp at a time, to get a thick batter.
Spray foil muffin-liners with Pam.
Fill 2/3 full and tap on the counter to settle.
Bake 15-20 minutes or until very lightly browned on top., in a 325° oven.
Makes 9-10
FROSTING:
1 8-OZ brick of cream cheese, softened
1/2 cup heavy cream
1/2 tsp vanilla
1/3 cup bulk Splenda
Whip the cream cheese till softened.
Whip the cream.
Combine the two, with vanilla and AS.
Spread each cupcake with the frosting.
Top each with sliced strawberries and a few blueberries.

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

#6161

From: glassmurf@...
Date: Fri May 28, 2004 10:34 am
Subject: A DOZEN MINI-DONUTS

glassmurf

Offline

A DOZEN MINI-DONUTS

1 Cup 100% soy protein isolate
3/4 Cup water (start with a half cup and see if you need more)
1 egg
2 Tablespoons sour cream
6 packets of Sweet N Low or other low carb sweetener
Cinnamon

MIX PROTEIN POWDER, EGG, SOUR CREAM, 1/4 TSP CINNAMON, 3 PACKETS SWEETENER AND HALF A CUP OF WATER IN A BOWL.
YOU WANT A TEXTURE THAT IS COMPARABLE TO COOKIE BATTER (YOU *DO* REMEMBER WHAT THAT'S LIKE, DON'T YOU?!?!?)
IF YOU NEED MORE WATER TO GET THAT TEXTURE, ADD MORE... DEPENDS ON HOW DENSE THE PROTEIN POWDER IS.
FOR A BALL IN YOUR HAND THE SIZE OF A LARGE EGG AND FLATTEN IT SLIGHTLY.
FRY IN HOT OIL UNTIL DARK GOLDEN BROWN.
DRAIN ON PAPER TOWELS.
WHEN COOLED SLIGHTLY, PUT IN A LARGE PLASTIC BAGGIE WITH 1/2 TSP CINNAMON AND 3 PACKETS OF SWEETENER. SHAKE TO DUST THE DONUTS.
THESE ARE BEST WHEN STILL WARM BUT STILL VERY GOOD WHEN COLD.
SHOULD YIELD ABOUT A DOZEN, DEPENDING ON SIZE.
GOOD WITH COFFEE OR TEA, AND VERY PORTABLE!

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

#6160

From: glassmurf@...
Date: Fri May 28, 2004 10:33 am
Subject: Banana Walnut Muffins

glassmurf

Offline

Banana Walnut Muffins

2 Carbs per Serving*
Makes 6 Muffins (3.8 Carbs per Serving Less Fiber)

Ingredients:
Vegetable Oil Spray
1 cup plus 1 Tbs. Atkins (Soy) Baking mix
1 Tbs. Wheat Bran
1/2 Tbs. Banana extract
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/3 cup each Splenda
1/3 cup Sugar Twin Brown Sugar Substitute
1 tsp. baking powder
1/2 cup chopped walnuts

Method:
Preheat oven to 375 degrees

Spray the six count muffin pan heavily with the vegetable oil spray. Mix together 1 Tbs. each of Baking mix and wheat bran and sprinkle over the sprayed muffin pan, coating each cup well. This will prevent sticking. Mix the remaining ingredients by hand with a wire whip until blended. Divide the mixture equally into the six count muffin pan. (An ice cream scoop is great for this!)

Bake for approx. 20 to 25 minutes .

To test if done:
They should be Browned and when a wooden toothpick is inserted in the center, it should come out clean.

Reply | Forward | Messages in this Topic (4)

#6159

From: glassmurf@...
Date: Fri May 28, 2004 10:33 am
Subject: Barbara's Low Carb Fudge Brownie

glassmurf

Offline

* Exported from MasterCook *

   Barbara's Low Carb Fudge Brownie

Recipe By    :Barbara Anders [barcat@...]
Serving Size : 16 Preparation Time :0:00
Categories : Carbs 01-05    Cookies
Low Carb

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter
2    ounces unsweetened chocolate -- (1 oz = 1 square)
   3/4    cup Splenda granular
   1/4    cup DiabetiSweet (4.4g sugar alcohol carbs per tsp - not
included in carb counts)
2 drops Stevia liquid
2    eggs
   1/2 teaspoon vanilla
   1/4    cup almond flour/meal - natural roasted unsalted -- *see
Note
   1/2 teaspoon salt -- (omit if using salted butter)
1 cup chopped walnuts -- or other preferred nuts

Melt together butter and chocolate in microwave (or on low on stove top) on
50% power.

Stir in sweeteners, eggs, and vanilla, and beat mixture well.

Stir in almond flour and salt. Add walnuts and blend.

Pour into an 8" x 8" square pan sprayed with Pam. Bake at 325 for 30
minutes. Don't overbake.

Cool and cut.

Source:
"low-carb-recipe-exchange@yahoogroups.com 2003"
Yield:
"16 brownies"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 140 Calories; 13g Fat (81.7% calories
from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol;
75mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.

NOTES : Barbara's Notes: Here's a dense, fudgy, moist brownie that I
converted from a regular recipe. These are TNT and are a hit every place I
take them, with low carbers and others alike. I've made them with all
maltitol, maltitol and Splenda, and SugarSlim. All turn out well as long as
you use a sweetener that's stable in heat. *You can also make these with
oat flour. They're just as good, and it will make a good substitute if
almond flour is difficult to find.

Melissa/Loginasme's notes: Mine did not turn out fudgy at all, but were
quite good if a little crumbly. Perhaps might try an additional egg or more
liquid. My version is reflected here; original called for 1 cup Splenda
granular, and I would like to try it w/all Splenda to compare. Any
combinations of sweeteners would probably work.

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

Reply | Forward | Messages in this Topic (5)

#6158

From: glassmurf@...
Date: Fri May 28, 2004 10:33 am
Subject: Desiree's Pancakes

glassmurf

Offline

* Exported from MasterCook *

Desiree's Pancakes

Recipe By    :
Serving Size : 0    Preparation Time :0:00
Categories :

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1/4    cup egg protein powder -- vanilla or plain
2 tbsp. flax meal
1    egg
2    tsp. baking powder
   1/4    cup heavy cream (or coconut milk)
   1/2    cup water (approximate)
   1/2 tsp. vanilla
1 Pinch sweetener

Mix ingredients and cook in melted butter on a griddle just as you would
regular pancakes.
Posted by Connie Dean [cdean561@...] 4/27/03 to
LOWCarbCookingRecipesTechniques_MORE@yahoogroups.com

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

Per Serving (excluding unknown items): 137 Calories; 9g Fat (55.7% calories
from fat); 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol;
1031mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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

#6157

From: glassmurf@...
Date: Fri May 28, 2004 10:33 am
Subject: LJ's Almond Flour Pound Cake

glassmurf

Offline

LJ's Almond Flour Pound Cake (with my variations)

1 cup butter (note: I think it's better with 1 stick butter and 4 oz
cream cheese)
1 cup splenda (or equivalent in liquid Splenda)
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
(I also sometimes add 1 tsp almond extract, or some grated lemon zest)

Cream butter and splenda well. Add eggs, one at a time, beating after
each. Mix flour with baking powder and add to egg mixture a little at a
time while beating. Add lemon & vanilla extracts.

Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.

(You can also bake it in a loaf pan, or double it and make it in a Bundt
pan - bake for an extra 15 minutes.)

Iâ€™ve got the whole cake as 47 carbs. I can easily get 8 large slices
from a 9" cake, which puts it at 5.8 carbs each. If youâ€™re careful you
can get 12 slices for only 3.9 carbs a slice!

#6156

From: glassmurf@...
Date: Fri May 28, 2004 10:24 am
Subject: BETTER THAN BOSTON MARKET CREAMED SPINACH

glassmurf

Offline

BETTER THAN BOSTON MARKET CREAMED SPINACH

1 bag fresh spinach, washed and chopped fine (9 ounces)
1/4 cup butter
3 tablespoons cream cheese (1 1/2 ounces)
1 teaspoon heavy cream
4 ounces shredded cheddar or Monterey jack
Salt and pepper, to taste

Melt the butter in a medium pot; add the cream
cheese. Stil until very soft. Add the spinach and cook until wilted and
coated with the cream cheese. Add the cream, cheddar, and salt and pepper. Gently stir until the cheese melts. Makes 4-6 servings (4 servings - 3.5 carb each) (6 servings - 2.5 carbs each)

#6155

From: glassmurf@...
Date: Fri May 28, 2004 10:19 am
Subject: Cranberry, Orange and Walnut Relish

glassmurf

Offline

Cranberry, Orange and Walnut Relish

http://www.atkins.com/
Atkins Phases 2, 3, & 4 only
You can make this delicious, easy homemade relish up to three days ahead, but add the walnuts an hour before serving.

1 small navel orange
1 bag (12 ounces) fresh cranberries, rinsed
3/4 cup granular sugar substitute
1/2 cup chopped walnuts
metric

1. Grate orange; set orange rind aside. With a small sharp knife, peel off orange pith (the white part underneath the rind) and inner white membranes between orange segments. Chop orange into 1/2-inch pieces.
2. Place cranberries, 3 tablespoons water, orange rind and sugar substitute in a small saucepan. Bring to a boil over medium heat. Cook 10 minutes, stirring occasionally, until cranberries pop open. Remove from heat; transfer to a bowl.
3. Mix in orange pieces and walnuts. Chill one hour for flavors to blend.

If you want to reduce the carb count by 2 grams per portion, omit the orange and omit the walnuts if you are in the first two weeks of Induction.

Servings: 8
Prep time: 10 minutes
Bake/Cook time: 10 minutes
Chill time: 1 hour

Carbohydrates: 10.5 grams

Net Carbs: 8 grams

Fiber: 2.5 grams

Protein: 1.5 grams

Fat: 5 grams

Calories: 87

#6154

From: glassmurf@...
Date: Fri May 28, 2004 10:24 am
Subject: Grilled Pork Chops with Mushroom Stuffing

glassmurf

Offline

Grilled Pork Chops with Mushroom Stuffing

2 tsp olive oil
2 tbsp thinly sliced scallions
1 8 oz. package fresh musrooms chopped
2tsp rosemary or oregano (we prefer oregano)
salt/pepper
4 boneless pork chops (about 1 inch thick)
2 tsp Worcestershire

Stuffing
in large skillet heat oil over medium heat. Add scallions and cook
lightly. Stir in mushrooms, oregano, salt
and pepper. Cook, stirring about 3 minutes. Remove from heat.

Trim fat from chops, and make a pocket in each. Spoon stuffing in.

Brush chops with Worcestershire. Season with a little salt and pepper.
Grill on uncovered grill about 15 minutes,
or use your George Foreman indoor grill for about 10 minutes.

241 cal. 14 gr. total fat 77mg chol. 218 mg sodium 4 gr carbs 1 gr fiber 25
gr protein

#6153

From: glassmurf@...
Date: Fri May 28, 2004 10:19 am
Subject: LOW CARB FRIED CHICKEN

glassmurf

Offline

LOW CARB FRIED CHICKEN

Makes 6 servings
Per serving: 790 calories; 6.2 grams carbohydrates; 0.1 grams fiber
2 3-lb fryer-broiler, cut in portion-size pieces
1 tsp. salt
1/2 tsp pepper
2 cups pork rinds
2 eggs, beaten until lemon yellow
2 Tbsp. half & half
1/4 lb. butter
Wash chicken and wipe dry with paper towels. Using rolling pin or food processor, reduce the pork skins to very fine crumbs. Combine salt, pepper and pork rind crumbs and mix well. Combine the eggs and 2 Tbsp. of half & half. Dip each piece of chicken into the egg mixture, then in the pork rind crumbs. Be sure each piece is well-coated. Melt the butter in a large skillet. Add chicken and saute until it is well browned on all sides. Turn the heat down to very low and continue to cook for 1 hour or until chicken is well done. Place chicken on a platter and keep warm in a 250 degree oven while making the gravy.
For gravy:
3 Tbsp. flour substitute
1/2 tsp salt
1/4 tsp. pepper
1-1/2 cups half & half
To the butter left in the skillet, add flour, salt and pepper; cook over low heat until the mixture is bubbly and the flour begins to brown slightly. Stir in the half & half and continue cooking over low heat, stirring constantly, until the mixture is thickened. Pour over hot chicken and serve immediately.

#6152

From: glassmurf@...
Date: Fri May 28, 2004 10:23 am
Subject: Catfish Parmesan

glassmurf

Offline

* Exported from MasterCook *

   Catfish Parmesan

Recipe By    :
Serving Size : 4    Preparation Time :0:00
Categories : High Fiber Low Carb
Seafood

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2/3 cups grated parmesan cheese -- (canned will work)
   1/4    cup unprocessed wheat bran
   1/2 teaspoon salt
2 teaspoons paprika
2 teaspoons pepper
   1/4    cup heavy whipping cream
1    egg -- beaten
2    pounds catfish fillets
   1/4    cup melted butter
   1/3    cup sliced almonds -- optional

Preheat oven to 350°F.

In a wide bowl or on plate, combine cheese, bran, salt, pepper, and paprika.

In another bowl, combine beaten egg and cream.

Dip fillets into egg mixture to coat, then dredge thoroughly in cheese
mixture.

Arrange fillets on baking sheet or 13x9x2 inch baking dish that has been
lightly sprayed with butter flavor spray or lightly greased. Drizzle melted
butter over fillets and sprinkle almonds (if used) on top.

Bake for 35-40 minutes or until done.

Source:
"Weis Choices magazine from Weis Markets (2002 or prior)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 530 Calories; 35g Fat (59.1% calories
from fat); 48g Protein; 7g Carbohydrate; 3g Dietary Fiber; 240mg
Cholesterol; 751mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 0
Non-Fat Milk; 5 Fat.

NOTES : My changes: original recipe used flour instead of wheat bran and
milk instead of cream. Doubled pepper/paprika amounts.

My notes: this batter method would work very well on other fish or
chicken/pork! Can subsitute other spices depending on meat being used and
personal taste. Crushed pork rinds or low-carb bread crumbs might also be an
option instead of wheat bran.

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

#6151

From: glassmurf@...
Date: Fri May 28, 2004 10:22 am
Subject: IMPOSSIBLE TACO PIE

glassmurf

Offline

IMPOSSIBLE TACO PIE

1 lb. hamburger
1/2 c. chopped onion
1 env. taco seasoning(watch the carbs here) or make your own!
1 can (4 oz.) chopped green chilies
1 1/4 c. cream (1/2 +1/8 cup cream and ½ +1/8 cup water)
3/4 c. Atkins bake mix
3 eggs
2 tomatoes
1 c. shredded cheese (Jack or cheddar)
Sour cream

Heat oven to 400 degrees. Grease pie plate, 10 x 1/2 inch. Cook and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in pie plate, top with chilies.
Beat milk and Atkins Bake mix and eggs until smooth, 15 seconds in blender or 1 minute by hand. Pour into plate, bake 25 minutes.
Top with cheese and tomatoes. Bake 8 to 10 minutes. Top with sour cream, tomatoes, lettuce, and cheese. Serves 6 to 8.

Main Dishes