LowCarbRecipeBox : Messages : 6400-6429 of 13561

Kelly's Lo carb Chocolate Chip Cookie

Here is my recipe for choc. chip cookies. – Posted on Low Carb Luxury Forum

1/2 stick butter
2 tbsp. sugar ( I used 1 tbsp erythritol & 1 tbsp diabetisweet)
1/2 of a 3/4 cup of brown sugar ( I used brown sugar twin & steel's brown sugar) Remember just 1/2 of a 3/4 cup.
1/2 egg ( I cracked egg in bowl whisk little & just use half)
1/2 tsp & 1/8 tsp vanilla extract
1/2 cup flour & 2 tbsp flour ( I used 1/4 cup chef's blend flour, 1/4 cup wpi, 1 tbsp vanilla whey protein powder, & 1 tbsp additional chef's flour)
1/8 to 1/4 tsp salt
1/4 tsp baking soda
pinch of cornstarch approximately 1/2 of a 1/4 tsp.
4-5 ozs chocolate chips sugar free of course
Splash of davinci cookie dough syrup ( I only used this because dough looked slightly dry, so a little syrup softened it up, more like regular cookie dough. Just don't use to much.

Preheat oven to 350 degrees
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
In another bowl, sift one time, together the flour, salt, baking powder, baking soda, cornstarch,
combine the wet & dry ingredients, stir in chocolate chips
Spoon on ungreased cookie sheet, should make twelve cookies about the size of a fist when baked.
Bake 9-10 mins, or just until edges are light brown.
Estimated carb count is 9.4 for entire batch, 0.8 carbs/cookie

Cookies
Thank you C.M. Cole for sharing!

#6428

From: glassmurf@...
Date: Tue Jun 29, 2004 9:48 am
Subject: Cucumber Sour Cream Salad

glassmurf

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Cucumber Sour Cream Salad

3 cucumbers, thinly sliced

2 tablespoons chopped fresh chives

1 cup sour cream

9 slices bacon, cooked crisp and crumbled

pepper to taste

Place the cucumbers in a bowl. Mix chives, sour cream, and pepper together

and pour

over cucumber slices. DO NOT SALT!

Refrigerate several hours. Just before serving, add salt to taste. Pile

cucumber mixture on torn lettuce leaves and sprinkle with crumbled bacon.

Serves 6 @ approximately 2.6 grams of carbohydrate per serving.

Reply | Forward | Messages in this Topic (5)

#6427

From: glassmurf@...
Date: Tue Jun 29, 2004 9:48 am
Subject: Chicken Packets

glassmurf

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Chicken Packets

2 cups chicken, cooked and chopped
1 3-ounce package cream cheese, softened
1 tablespoons chopped chives
2 tablespoons heavy cream
salt to taste
1/2 cup crushed pork rinds (optional)
8 low carb crepes
1/4 cup butter, melted

Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing
with hands works best) to make filling, and store in a 1-quart freezer bag.
Put crushed pork rinds in another 1-quart bag, attach it to bag of chicken
filling, and freeze them. Make and freeze low carb crepes. ***

To Prepare For Serving: Thaw the chicken mixture, crushed pork rinds, and
low carb crepes. Brush one side of each crepe with melted butter and
sprinkle with crushed pork rinds. Place the crepes crumb-side down on a
baking sheet.

Place about 1/4 cup of the chicken mixture into the center of each crepe.
Fold the crepe over the filling, and brush a little more melted butter onto
the edges of the crepe. Pinch the edges to seal tightly as possible.

Bake in a preheated 350 degree oven for 20 minutes or until golden brown.
Packets are good either hot or cold.

***Note: You can make regular circular crepes, but sometimes I like to make
them on a small, square griddle I have to get a rectangular shape for
"sandwiches" like these.

***Note: I bought a box of those thin paper squares used by delis to place
between slices of cheese, meat, etc., and place one between each crepe to
keep them from sticking together when I freeze them.

Serves 4 (2 "packets" each) @

#6426

From: glassmurf@...
Date: Tue Jun 29, 2004 9:46 am
Subject: Alice Faber's Tuna Salad

glassmurf

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Alice Faber’s Tuna Salad

1 can tuna (well drained)
2 chopped hardboiled eggs,
A little chopped onion (2 slices) or 2 cut up scallions,
Some chopped herb (parsley, dill, cilantro) or 1/4-1/2 tsp dried herb,
1/2 tsp. dried mustard
1/4 tsp. paprika
1 tbsp. cider vinegar or lemon juice
A big handful of chopped lettuce (you could use celery or green pepper, but
why?)
Mayonnaise to taste
I use solid white or chunk white, whichever I can get that doesn't have
hydrolized soy protein (aka MSG).

#6425

From: glassmurf@...
Date: Tue Jun 29, 2004 9:47 am
Subject: Pesto and Fresh Mozzarella Bruschetta

glassmurf

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Pesto and Fresh Mozzarella Bruschetta

One fresh mozzarella ball, slice into 1/4" slices

tomato, sliced thin, vine ripened the best

Wasa fiber rye crackers, cut in half

pesto

Spread crackers with pesto, cut in half. Top each pesto'd half with slice of

tomato, topped with cheese. Yummy!

#6424

From: glassmurf@...
Date: Tue Jun 29, 2004 9:47 am
Subject: Breakfast Bread

glassmurf

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Breakfast Bread

1/4 cup protein powder
1/2 cup carbo-lite bake mix
1/4 cup flax seeds -- ground into 1/2C meal
3 large eggs
1/2 cup sour cream
1/4 cup water
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons melted butter
Preheat oven to 350f. Spray a standard 8" loaf pan (or an 8x8x2 cake
pan) with cooking spray. Mix dry ingredients in a large bowl.� Beat eggs
with a fork and blend in butter, water and sour cream.� Stir into dry
ingredients until just blended. Pour into prepared pan and bake: 30
minutes for square pan and 40 minutes for loaf pan. This bread is
semi-sweet because the carbo-lite bake mix has splenda in it. This bake
mix is zero carb. 22g carbs; 11g fiber.
The flax seeds provide almost all the fiber and
is a source of insoluable fiber as I understand it. I would subtract 9g
from the loaf total carbs leaving a loaf w/ just 13g carbs total. May
add some cinnamon and vanilla extract next time for a more
sweet/homestyle taste:) This only rose to the top of the loaf pan,
so it's not a big loaf. I'm also thinking that beating the whites and
folding them in might increase the volume for the rise.
If you try this, please let me know:)
998 Calories (kcal); 89g Total Fat; (83% calories from fat);
31g Protein; 9g Carbohydrate; 705mg Cholesterol;
2622mg Sodium

#6423

From: glassmurf@...
Date: Tue Jun 29, 2004 9:46 am
Subject: Sugar Free Cr�me de Banana

glassmurf

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Sugar Free Cr�me de Banana

Serving Size� : 12� � Preparation Time :0:00
Categories� � : Alcholic Beverages

� Amount� Measure� � �� Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 1� � � � � � �� pint� Vodka -- 100 proof
� 5� � � � � teaspoons� Banana Extract
� 1� � � � � � � � cup� Splenda - Liquid -- from Nature's Flavors
� 1� � � � � � �� drop� yellow food color
� 14� � � � � �� drops� caramel color (optional)

Make in the bottle in which is will be stored. Add alcohol, and Splenda to
the bottle, shake well. Add extract and color and again shake well. No aging
required. That is all it takes-It is ready to enjoy!

Per Serving (excluding unknown items): 86 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; trace Sodium.

#6422

From: glassmurf@...
Date: Tue Jun 29, 2004 9:46 am
Subject: Diva's Eggplant Pizza

glassmurf

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Diva’s Eggplant Pizza

Slice eggplant into thin rounds. Salt and cover with a weight for 1/2 hour.
Drain and blot.
Sauté in olive oil until golden brown and crisp. Arrange circles close
together on a pizza
pan. Add pizza toppings and bake 10 minutes at 400-450

#6421

From: glassmurf@...
Date: Tue Jun 29, 2004 9:46 am
Subject: BASIC "YOU WON'T BELIEVE IT'S NOT PASTA"

glassmurf

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BASIC "YOU WON'T BELIEVE IT'S NOT PASTA"

Cabbage can be cut into almost any pasta shape.
I do noodles for stroganoff, Chinese noodles, lasagna, spaghetti
and even vermicelli (if my knife is really sharp)

METHOD

Cut cabbage into desired pasta shape.
Put a pot of water on to boil.
Add a generous glop of heavy cream to water (about 2-3 T but you won't be eating it so just glop)
Return the water to a boil.
Add cabbage and cook until tender.
Drain and rinse.

The fat in the cream traps the taste and smell of cabbage
so what you are left with is a bland base for your sauces.

RAVIOLI

Cut rectangles about 3 inches by 6 inches from the thinnest part of a cabbage leaf.
Boil as above.
Fill with 1/2 T your filling or use this one.

CHEESE FILLING

1 Cup Cream Cheese
1/2 Cup Grated Parmesan
1/2 Cup Grated Mozzarella
1 Egg, slightly beaten
1/4 tsp Garlic Powder
1/2 tsp Dry Basil
1/4 tsp Salt (check the parmesan first to see if it's really salty)
1/2 tsp Pepper

Mix all of the above and use 1/2 T at a time to fill cabbage rectangles.
Fold sides of rectangle over filling and then roll up like cabbage rolls.
Makes 2 1/4 C filling at 1.3 carbs for 10 ravioli.
Place in baking dish with rolled side down and cover with tomato sauce.
Bake at 350 for about 30 minutes until sauce is thick and bubbling.

#6420

From: glassmurf@...
Date: Tue Jun 29, 2004 9:36 am
Subject: Sausage Zucchini Frittata

glassmurf

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Sausage Zucchini Frittata

8 oz sausage (I used the packed type and crumbled it like ground beef)
2 cups unpeeled zucchini, shredded (I don't like zucc and only used about 3/4
cups)
2 scallions, sliced
1 tablespoon fresh basil, minced
1 teaspoon Italian seasoning
4 large eggs
1/3 cup heavy cream
4oz cream cheese, cut into 1/2 inch cubes
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

1. pre-heat oven to 325. spray 8" pie pan with cooking spray. brown sausage,
drain and spread over bottom of pan. top with zucchini, then scallions &
seasonings.
2. whisk eggs and cream slightly, then pour over sasauge mixture. sprinkle
cream cheese cubes on top, then mozzarella & cheddar chesses. bake for 45
minutes or until a knife inserted in the middle comes out clean. serve warm. serves 6.

4g carbs, 1g fiber (3 net carbs) 18g protien, 38g fat, 435 calories
taken from lowcarb energy magazine, www.lowcarbenergy.com

#6419

From: glassmurf@...
Date: Tue Jun 29, 2004 9:32 am
Subject: My Apologies for Disappearing

glassmurf

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Dear LowCarbFriends,

My apologies for my abrupt disappearance. The lap top that was supposed to accompany me on my recent vacation had some technical difficulties. I'm sorry for the interruption in Low Carb Recipes. I do appreciate all the recipes you have sent while I was gone, and I will certainly try to find Low Carb Recipes to fill all the requests I have received. Thank you ALL for writing about my disappearance, it's nice to know the LowCarbRecipeBox was missed. Please continue to send your favorite Low Carb Recipes to be shared, and keep those requests coming as I love to hunt for the Low Carb Recipes you ask for.

Happy Low Carbing, ALL!

Laura

#6418

From: glassmurf@...
Date: Wed Jun 16, 2004 10:47 am
Subject: Lo Carb Hot Cereal

glassmurf

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* Exported from MasterCook *

� � � � � � � � � � � � �� *Lo Carb Hot Cereal

Recipe By� �� :
Serving Size� : 2� �� Preparation Time :0:00
Categories� � : Breakfast Entrees

� Amount� Measure� � �� Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 1� � � � � � � � cup� Flax Seed Meal
� 1� � � � � � � scoop� Whey Protein Powder -- Vanilla or Chocolate
� 1� � � � � � � � cup� Walnuts
� 1� � � � �� teaspoon� Guar Gum
� 4� � � � � � packets� Splenda - Packets -- or flavored sugar free syrup
� 2� � � � Tablespoons� Butter
� �� 1/4� � � teaspoon� Salt
� 1� � � � �� teaspoon� Vanilla Extract
� 1� � � � �� teaspoon� Cinnamon
� 2� � � � � � �� cups� Water

Mix and microwave for 2 minutes.

Remove and stir.

Microwave for another 2 minutes.

Serve with cream and sugar free syrup.

Yield:
� "4 cups"
� � � � � � � � � � � � � � � � � � - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 490 Calories; 47g Fat (80.6% calories
from fat); 15g Protein; 10g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol;
392mg Sodium.� Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 8 1/2 Fat.

NOTES : 9 NetCarbs per 2 cup serving with 40 grams of fiber.

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

#6417

From: glassmurf@...
Date: Wed Jun 16, 2004 10:49 am
Subject: Chocolate Delight

glassmurf

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Chocolate Delight
Ingredients:

1 oz Unsweetened Chocolate
2 Tbsp Butter
1 Tbsp Heavy Cream
1/4 Tsp Vanilla
6 - 8 Packets Equal
1 oz Crushed Nuts (optional) Melt chocolate and butter, carefully. Remove from heat, stir in cream and vanilla. Stir in Equal, fold in nuts, pour into tin-foil-lined container. Chill.
� �

#6416

From: glassmurf@...
Date: Wed Jun 16, 2004 10:45 am
Subject: Chocolate Cream Cheese Truffles

glassmurf

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* Exported from MasterCook *

� � � � � � � � � �� Chocolate Cream Cheese Truffles

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

� Amount� Measure� � �� Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 3� � � � tablespoons� cream cheese
� 2� � � � � teaspoons� unsweetened cocoa powder
� �� 1/2� � � � packet� Sweet'n low

All smushed together.� Roll the mixture into 4 small balls and rolled them into the cocoa and put in the fridge.� Makes 4 truffles and ~ 2.5 carbs for the total 4.

Source:
� "Good Housekeeping"

� � � � � � � � � � � � � � � � � � - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 160 Calories; 16g Fat (83.3% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 129mg Sodium.� Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat.

Nutr. Assoc. : 0 0 0

#6415

From: glassmurf@...
Date: Wed Jun 16, 2004 10:52 am
Subject: Stir Fried Baby Bok-Choy��

glassmurf

Offline

Stir Fried Baby Bok-Choy��

Note from Cheri:
This is a quick to prepare side dish with an Asian flavor. Figure 1 or
2 baby bok choy per person. This recipe makes enough dressing for
about 6. Adjust according to how many you want to make.�

6 baby bok-choy, separated into leaves
1/8 cup water
1/2 tsp. hot sauce (2 brands I like are Heaven and Earth's Dragon
Fire Chili Sauce, which is available in gourmet shops or Tuong To
Sriracha, which is available in Asian grocery stores)
1/4 tsp. sesame oil
3 tsp. rice vinegar
1 tsp. soy sauce
1 tsp. grated fresh ginger
2 cloves garlic, minced or pressed�

#6414

From: glassmurf@...
Date: Wed Jun 16, 2004 10:49 am
Subject: Tee's Piccadillo

glassmurf

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* Exported from MasterCook *

� � � � � � � � � � � � � �� Tee's Piccadillo

Recipe By� �� :
Serving Size� : 1� �� Preparation Time :0:00
Categories� � : Beef, Ground� � � � � � � � � � Crockpot
� � � � � � � � Ethnic

� Amount� Measure� � �� Ingredient -- Preparation Method
--------� ------------� --------------------------------
� �� 3/4� � � � � �� c� Chopped onion
� 1� � � � � � � � � t� Chopped garlic
� 2� � � � � � � �� tb� Olive oil
� 2� � � � � � � �� lb� beef Ground
� 2� � � � � � � �� ts� Red chili flakes
� 1� � � � � � � � � t� Dried oregano
� 1� � � � � � � � � t� Ground cumin
� 1� � � � � � � � � t� Sazon or bijol
� �� 1/2� � � � � �� t� Ground cloves
� 1� � � � � � � � � c� tomato sauce
� 2� � � � � � � �� tb� Red wine vinegar
� 2� � � � � � � �� tb� Raisins
� � � � � � � � � � � � olives and some juice -- chopped
� �� 1/4� � � � � �� t� Salt
� �� 1/4� � � � � �� t� Black pepper

In a large pan, saute onion and garlic in the oil until onion is
golden.� Add beef, chili flakes, oregano, cumin, sazon and cloves.
Cook, stirring occasionally, until beef is cooked. Mix in tomato
sauce, vinegar, raisins, olives, salt and pepper. Cook over low flame
until liquid is reduced by half.� Makes 6 to 8 servings.

� � � � � � � � � � � � � � � � � � - - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 4930 Calories; 436g Fat (75.9%
calories from fat); 16g Protein; 295g Carbohydrate; 21g Dietary
Fiber; 0mg Cholesterol; 2078mg Sodium.� Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 5 Vegetable; 15 Fruit; 87 Fat; 2 Other Carbohydrates.

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

#6413

From: glassmurf@...
Date: Wed Jun 16, 2004 10:50 am
Subject: Meatloaf Recipe by Just Me

glassmurf

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Meatloaf Recipe by Just Me
From: just me
Newsgroups: alt.support.diet.low-carb

1 lb Hamburger
1/2 Lb Ground Pork�
1 Tbsp Minced Dried Onion
1/2 Cup Swiss cheese� Finely Shredded
1/2 Cup Monterey Jack Cheese Finely Shredded
1 Egg
2 Tbsp� Heavy Whipping Cream.

Optional ( Mushrooms, Low Carb Ketchup)

Mix in a Bowl, and Bake like any Meatloaf.
Also if you want a BBQ Flavored Meatloaf, use some Lo Carb BBq Sauce in
the Mix.

#6412

From: glassmurf@...
Date: Wed Jun 16, 2004 10:51 am
Subject: TACO SALAD

glassmurf

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TACO SALAD

1 head iceberg lettuce� �
1 head bibb, Boston or butterhead type lettuce
2 cups onions, chopped (divided)
1/2 large tomato, chopped
1 tsp chili powder
1 tsp basil
2 TB oregano
1 tsp freshly ground pepper
5 cloves garlic, minced
4 lbs hamburger� �
2 cups shredded cheddar� �

2 cups sour cream

Tear apart both heads of lettuce into bite-size pieces.� Mix lettuce
with 1 cup of the onions and the tomatoes and place in large
bowl. In a large dutch oven, mix the herbs with 1 cup water, then
crumble the hamburger in and the rest of the onion and mix.� Cook over
medium-high heat, stirring occasionally, until thoroughly cooked. Drain
and place on top of salad.� Sprinkle cheddar over top of hot meat so it
melts in a bit; top with sour cream.
Makes 8 servings containing 48 g protein and 10 g carb each.

#6411

From: glassmurf@...
Date: Wed Jun 16, 2004 10:50 am
Subject: AVOCADO EGG SCRAMBLE

glassmurf

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AVOCADO EGG SCRAMBLE

1 avocado
Salt
8 eggs
1/2 cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon butter

Cut avocado lengthwise into halves, remove seed and skin. Dice avocado
and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt
and pepper. Melt butter in skillet, tipping to coat all sides. Add egg
mixture and cook slowly, stirring now and then. When almost set,
carefully fold in avocado. Serve at once.

#6410

From: glassmurf@...
Date: Wed Jun 16, 2004 10:50 am
Subject: Blender Hollandaise Sauce

glassmurf

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Blender Hollandaise Sauce

Ingredients:
4 Egg yolks
1/2 Tsp salt
Dash of Tabasco�
1 Tblsp lemon juice
8 Tblsp butter

Combine egg yolks, seasonings, & lemon juice in container of blender and
turn the blender to "blend" setting - just to blend the mixture. Heat the
butter until it is bubbling and very hot, but not browned. Remove the insert
from the lid of the blender, turn the blender to medium-high and pour the
hot butter in a thin, continuous stream. Do not pour too fast or the eggs
will not absorb the butter properly.

When the butter is absorbed and the sauce thick, turn off the blender. If
the sauce should start curdling while you are adding the butter, pour 1
Tbsp. hot water into the sauce while the blender is running.

Makes 8 servings. 1 carb per serving.
http://www.lowcarbluxury.com/recipes/recipe-sauce06.html

#6409

From: glassmurf@...
Date: Wed Jun 16, 2004 10:50 am
Subject: Double-Quick Mozzarella Chicken

glassmurf

Offline

Double-Quick Mozzarella Chicken - uploaded by ethelburdine

4 boneless chicken breasts, rinsed and patted dry
Pam
1/2 medium lemon or lime
1 tsp. ground cumin
Salt to taste
3/4 cup shredded mozzarella cheese
1/2 can (10 oz) rotel tomatoes with chilies, well drained
2 tbs. chopped green onion tops

Prehet oven to 400 degrees. Coat a baking sheet with cooking
spray. Arrange chicken on baking sheet about 2" apart. Squeeze the
lemon or lime juice evenly over the chicken. Sprinkle cumin and
salt over the chicken. Bake 20 minutes.

Sprinkle cheese evenly over chicken and bake an addition 5 minutes
or until chicken is no longer pink in center. Remove from oven and
place on serving platter. Spoon equal amounts of the diced tomatoes
in the center of each piece (I warm my tomatoes in the microwave,
but you don't have to).

Makes 4 servings chicken. (Unless you are hungry ;-)

Cal 170
Total Fat 3 gram
Carb: 3 grams
Chol 66 mg.
Sodium 311

Sometimes we just have this, sometimes I saute squash in butter and
have that with it.

#6408

From: glassmurf@...
Date: Wed Jun 16, 2004 10:49 am
Subject: LC POUND CAKE

glassmurf

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LC POUND CAKE (thanks to Diane, on the LC List for this one!)

THIS IS A LOW-CARB VERSION OF AN OLD FAVORITE RECIPE (HANDED DOWN BY DIANE'S GERMAN GRANDMOTHER).�
SHE USED TO MAKE IT WITH FRUIT ON TOP (SLICED APPLES OR PLUMS) - AND IF YOU ARE ALLOWED THOSE EXTRA CARBS, YOU COULD TRY THAT.
HERE IS HOW DIANE MAKES IT WHEN SHE IS DESPERATE FOR A SWEET THING THAT IS NOT SF JELLO!

1 STICK OF BUTTER, ROOM TEMPERATURE SOFT
WEE BIT LESS THAN 1/2 CUP SPLENDA
WEE BIT LESS THAN 1/4 CUP SUGAR TWIN
2 EGGS
1 CUP ATKINS BAKING MIX
2 TSP VANILLA

CREAM THE SWEETENERS INTO THE BUTTER.
BEAT IN THE EGGS.
ADD IN THE ATKINS BAKING MIX AND VANILLA.
SPREAD INTO GREASED PAN (BATTER WILL BE QUITE STICKY AND GLOBBY, NOT POURABLE).
BAKE AT 350* F FOR ABOUT 25 MINUTES (OR UNTIL A TOOTHPICK COMES OUT OF IT CLEANLY).
8 SERVINGS @ 3.4 CARBS PER SERVING

*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@...

#6407

From: glassmurf@...
Date: Wed Jun 16, 2004 10:48 am
Subject: Instant Cream of Mushroom Soup

glassmurf

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Instant Cream of Mushroom Soup – from Mae West

1 large can mushrooms
2 cups heavy cream
1/2 chicken bouillon cube
Dash of parsley flakes
Combine all ingredients in the blender. Blend on low until smooth. Pour into
a saucepan, cover and simmer. Cook over low heat, stirring occasionally,
until hot but not boiling. Serves 2.

#6406

From: glassmurf@...
Date: Wed Jun 16, 2004 10:48 am
Subject: Nutty Fudge Bars

glassmurf

Offline

Nutty Fudge Bars

Recipe By� �� :n/a

Serving Size� : 8� �� Preparation Time :0:00

Categories� � : Appetizers� � � � � � � � � � � Snacks

� Amount� Measure� � �� Ingredient -- Preparation Method

--------� ------------� --------------------------------

� 2 1/3� � � � �� cups� vanilla protein powder

� 1� � � � � �� square� unsweetened chocolate - (1 oz)

� �� 1/2� � � � �� cup� butter

� 4� � �� ounces� cream cheese

� 1� � � � � � � ounce� chopped walnuts

� 1� � � � �� teaspoon� vanilla

� 1� � � � �� teaspoon� peanut butter

� �� 1/4� � � � �� cup� Splenda

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave
and mix together very well.� Add splenda and vanilla, mix well again.

Add walnuts and protein powder and mix.� It will be difficult and messy to
mix, you will have to use your hands near the end to knead it all together,
squeezing so that the powder disolves into the mixture.

Place in a baking pan, flatten and refrigerate.� (Using a rectangular
casserole dish works great here.)� When cooled and hardened, cut into 8
bars.

This recipe yields 8 bars; approximately 3.2 carb grams per bar.

Source:

� "Low Carb Recipes at http://www.lowcarbluxury.com"

S(Formatted for MC6):

� "06-08-2003 by Joe Comiskey - jcomiskey@..."

� � � � � � � � � � � � � � � � � � - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 178 Calories; 19g Fat (92.7% calories
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 47mg
Cholesterol; 162mg Sodium.� Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2
Fat.

#6405

From: glassmurf@...
Date: Wed Jun 16, 2004 10:46 am
Subject: Chicken Fried Steak

glassmurf

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Chicken Fried Steak

2 lbs cube steak cutlets
3/4 cup soy flour (15 grams)
3/4 cup wheat gluten (15 grams)
1 tsp. seasoned salt
2 beaten eggs
1/4 cup plain yogurt (5 grams)
oil for frying

Heat 1/2" oil in a heavy frying pan.� Mix soy flour, gluten and seasoned
salt
in a flat dish.� Whisk eggs and yogurt to gether in another flat dish.� Dip
cutlets in the flour mixture, shaking off excess, dip into egg mixture, then
coat again with flour.

Fry 4-6 minutes on each side, until desired crispness is achieved.� Drain on
paper towels.

Cream Gravy
Put 1/2 cup of oil used for frying in another fry pan.� Add 1 cup of heavy
cream (6.6 grams).� Heat until simmering, whisking the whole time.� Salt and
pepper to taste.� Thicken with "Thick N Thin".

Serve with pureed cauliflower, seasoned with sour cream, butter and salt and
pepper.� Yummy!

#6404

From: glassmurf@...
Date: Wed Jun 16, 2004 10:48 am
Subject: Zucchini Dinner Muffins

glassmurf

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Zucchini Dinner Muffins�

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

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#6403

From: glassmurf@...
Date: Wed Jun 16, 2004 10:48 am
Subject: Refreshing Cranberry Salad

glassmurf

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Refreshing Cranberry Salad
From: Cindy89110

1 pkg fresh cranberries
4 cups water
3/4 small container SF Tang (the pkg I bought had 2 sm containers in it)
1 lg box SF cranberry Jell-o
1 cup chopped pecans
1 cup water

Cover cranberries with 4 cups of water. Bring to a boil, cook until they
"pop".
Then boil about 15 minutes longer. Remove from heat.
Add SF Tang and Jell-o. Stir until Jell-o is dissolved
Add 1 cup cold water and pecans. Blend thoughly
Pour into bowl and chill at least 4 hours. This is tangy and very
refreshing.

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#6402

From: glassmurf@...
Date: Wed Jun 16, 2004 10:47 am
Subject: Lemony Angel Pie

glassmurf

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Lemony Angel Pie

Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.

Ingredients For Meringue Shell:

4 egg whites
1/4 teaspoon cream of tartar
5 Tablespoons Splenda®

Ingredients For Filling:

4 egg yolks
3 Tablespoons lemon juice*
1 tsp lemon zest (grated lemon rind)
1 cup Splenda®
3 pkts Splenda®
1 pint heavy whipping cream

Beat egg whites until foamy. Add cream of tartar; then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.

Beat egg yolks well. Add 1 cup Splenda, juice and lemon zest. Cook in double boiler until thickened. Cool thoroughly.

Whip whipping cream sweetened with 3 pkts Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.

* To reduce carbs further, no-sugar lemonade dry mix dissolved in 3 Tbsp water can be substituted for lemon juice.

Serves 8. 5 grams per serving with lemon juice; 3 grams with substitute.
Contents copyright © 1999 – 2003 Low Carb Luxury

Pies
Thank you C.M. Cole for sharing!

#6401

From: glassmurf@...
Date: Wed Jun 16, 2004 10:46 am
Subject: Lo Carb Bake Mix

glassmurf

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* Exported from MasterCook *

� � � � � � � � � � � � � � *Lo Carb Bake Mix

Recipe By� �� :
Serving Size� : 4� �� Preparation Time :0:00
Categories� � : Breads & Biscuits

� Amount� Measure� � �� Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 1� � � � � � � � cup� Soy Protein Isolate
� 1� � � � � � � � cup� Vital Wheat Gluten
� 1� � � �� Tablespoon� Baking Powder

Use this baking mix just like Bisquick.

Add Eggs, Heavy Cream and Splenda for any Bisquick type recipe.

Source:
� "The Low-Carb Cookbook; Fran McCullough"
� � � � � � � � � � � � � � � � � � - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 366mg
Sodium.� Exchanges: 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0

#6400

From: glassmurf@...
Date: Wed Jun 16, 2004 10:45 am
Subject: Coleslaw-KFC

glassmurf

Offline

* Exported from MasterCook *

�� Coleslaw - KFC

Recipe By�� :Slight variation by Melissa Cathey/Loginasme
Serving Size� : 10�� Preparation Time :0:20
Categories�� : Carbs 01-05�� Low Calorie
�� Low Carb�� Low Fat
�� Salads

� Amount� Measure�� Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 8�� cups� cabbage -- (about 1 head) finely chopped or shredded
� 2�� Tablespoons� minced onion -- or 2 tsp onion powder
�� 1/3�� cup� Splenda granular
�� 1/2�� teaspoon� black pepper
�� 1/2�� cup� mayonnaise
�� 1/4�� cup� heavy cream
�� 1/4�� cup� sour cream
� 1 1/2�� tablespoons� white vinegar
� 2 1/2�� tablespoons� lemon juice
�� Optional:� Add 1/4 cup shredded carrot

Combine the splenda, salt, pepper, cream, mayonnaise, sour cream, vinegar,
and lemon juice in a large bowl and beat until smooth.

Add the cabbage, carrots (if using), and onion, and mix well.

Cover and refrigerate for at least 2 hours before serving.

S(Posted By):
� "Jackie Likes [likesjll@...] 4/26/03 to
CarbSmartRecipeExchange@yahoogroups.com"
Start to Finish Time:
� "2:20"
T(Chill time):
� "2:00"
�� - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 132 Calories; 13g Fat (80.0% calories
from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol;
81mg Sodium.� Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat
Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Serves 10-12

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