LowCarbRecipeBox : Messages : 6757-6786 of 13555

Twila's Faux Bananaless Nut Bread

4 extra large eggs
sweetener to equal 3/4 cups sugar ( 1/4 tsp white powdered stevia, 1/4 cup Splenda)
2 tbsp butter melted
1.5 tbsps sour cream
1 cup chopped pecans
1 tsp vanilla extract
1 tsp banana extract
2 Tbs flour (almond flour, whey protein powder)
2.5 tsp baking powder
BLEND (in blender) eggs and sweetener for about a minute.
Add other ingredients . Blend 2 minutes.
POUR into greased 8" pan at 350F for 25 minutes -- check your oven for exact time.
I sometimes stir additional chopped pecans into the batter.
And I have also made it using 2 tsps of vanilla/butter/nut extract.
Really a successful recipe.

#6785

From: glassmurf@...
Date: Fri Jul 30, 2004 11:05 am
Subject: Radish-Taters

glassmurf

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Radish-Taters

Clean a bag-full of regular everyday radishes.
Place in a saucepan with enough water to cover them.
Boil for 25 minutes.
End result: looks like and tastes like boiled red new potatoes.
The cooking leeches out the "bite" of the radishes.
Serve with corned beef & cabbage for a taste treat, just buttered with salt
and pepper.

*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@...

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#6784

From: glassmurf@...
Date: Fri Jul 30, 2004 11:05 am
Subject: Heroin Wings or Thighs

glassmurf

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Heroin Wings or Thighs
(from Marilyn on the Texas Lowcarb List)

Once you try these, you'll understand the name.--utterly, totally addictive!
These are a bit messy and time consuming to make, but worth every minute.
You'll impress the heck out of your friends--and wish you'd made more!
They're great leftover, too.

4 lbs chicken wings or thighs
1/2 cup butter
1 cup grated parmesan cheese
2 tablespoons dried parsley
2 teaspoons paprika
1 teaspoon salt
1 tablespoon oregano
1/2 teaspoon pepper
First, preheat the oven to 350. Cut the wings up into "drummettes".
Then combine the grated cheese and the seasonings.
Line a shallow baking pan with foil. (Do "not" omit this step, or you'll still be scrubbing the pan come New Year's Day!)
Melt the butter in a shallow bowl or pan.
Now: Dip each "drummette" in butter, roll in the seasoned cheese, and arrange in the foil lined pan.
Bake for 1 hour at 350.
Kick yourself that you didn't make a double recipe!!
You'll notice that these have practically zero carbs.

*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@...

#6783

From: glassmurf@...
Date: Fri Jul 30, 2004 11:04 am
Subject: Refried Beans

glassmurf

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Refried Beans
from Cheryl Wisdom

2 cans black soy beans

1/2 package of bacon (regular cheap breakfast type)

1 - 2 tbsp heavy cream (just enough to make creamy)

1/4 onion

garlic salt (to your taste)

black pepper

I cut the bacon into small pieces and sauteed in a a larger frying pan.

While the bacon was cooking I drained the black soy beans, I tried to smash
them with a potato smasher, but they were bumpy, so I poured them into the
blender and blended until smooth but still a little on the "thick" side,
adding a bit of cream and a bit of the liquid from the can.I also added the
onion to the blender with the beans

Drained the fat off the bacon and poured the soy bean mixture into the pan.
I stirred in the spices, covered and simmer for for about 10-15 minutes on
very low heat.

#6782

From: glassmurf@...
Date: Fri Jul 30, 2004 11:02 am
Subject: Italian Tomato Beef Crock Pot Roast

glassmurf

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Italian Tomato Beef Crock Pot Roast

2 lbs. lean chuck roast (trim any visible fat)

1 16-ounce can of stewed or canned tomatoes,

drained of liquid (can be chopped if desired)

1 small to medium onion, chopped

1 pkg. dry onion soup mix

1 clove garlic, peeled and crushed

1 bay leaf (to be removed once pot roast is cooked)

1/2 teaspoon oregano

1/2 teaspoon black pepper

salt to taste if desired after cooking

Mix all ingredients, add beef, put some of the tomato

and spices on top of the beef, cook in crock pot.

Cook on low 8-10 hours or until tender.

Don't eat the bay leaf (for seasoning only).

Shared by Maui Mike. Mahalo!

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#6781

From: glassmurf@...
Date: Fri Jul 30, 2004 11:02 am
Subject: Cauliflower and Mushroom Pureé

glassmurf

Offline

Cauliflower and Mushroom Pureé
(from Dr. Atkins' Quick and Easy Diet Cookbook)

1 1/2    cups          cauliflower -- chopped
2      tablespoons   olive oil
2      tablespoons   butter
1 1/2    cups          mushroom -- sliced
2      tablespoons   heavy cream
salt and pepper -- to taste
1      small         onion -- finely chopped
Brings 2 qts. of salted water to a boil in a large saucepan.
Add the cauliflower and cook for 6 minutes. Drain and set aside.
Meanwhile, heat the oil and butter in a large skillet over medium-high
heat until the foam subsides.
Add the onions to the skillet and sauté for 5 minutes.
Add the mushrooms and sauté, stirring occasionally, for about 5 minutes.
Transfer the cauliflower and the mushroom mixture to a food processor.
Add the cream, salt and pepper, and puree for 1 minute or until smooth.
Cook the pureé in a saucepan over low heat, stirring occasionally, for 3 minutes,
or until it is heated through.
Serve immediately.
Total Grams:          14.5
Per serving: (2)       7.3

*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@...

#6780

From: glassmurf@...
Date: Fri Jul 30, 2004 11:02 am
Subject: Flour Substitute

glassmurf

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Flour Substitute

1 cup protein powder 1 g
1/2 cup gluten flour 10 g
1/2 cup ground almonds 8 g
Mix all ingredients.
http://www.titanic.kn-bremen.de/allrec.html

Bake Mixes
Thank you C.M. Cole for sharing!

#6779

From: glassmurf@...
Date: Fri Jul 30, 2004 11:01 am
Subject: Hot Sesame Seed Beef

glassmurf

Offline

Hot Sesame Seed Beef

Yield: 4 Servings

----- MARINADE -----
1 T Rice wine
1/2 t Splenda
1/2 t Baking powder
5 t Sesame oil
5 t Soy sauce
----- TOPPING ----
1 T Sesame seeds
1 1/2 t Hot bean paste
1 1/2 t Hoisin sauce
1 1/2 t Oyster sauce
----- BEEF -----
1 t ginger,Minced
2/3 lb Beef tenderloin
-flank
Peanut oil (2-4 T)
4 Lettuce leaves (or less,use bok-choy if you can get it)

Mix together all of the marinade ingredients. Slice the beef across
the grain into thin, diagonal pieces (about the size of your smallest
finger). Marinate for about half an hour.
Heat the wok until a drop of water dropped into it dances around as it
boils. Add enough oil to coat the wok and saute the ginger. Stir-fry
the lettuce. Stir-fry the beef (in batches so the wok doesn't cool down too
much).
Reduce the heat. Return the vegetables to the wok. Add the topping.
Stir around until everything is mixed and heated evenly. Serve.
NOTES:
* Very hot, very simple, very good beef stir-fry -- This recipe has
been floating around for years back east, where it's also known as Hot
Flaming Death.
* Also add any other vegetables that you feel like. Sliced carrots or
broccoli are especially nice.
* Hot bean paste also goes by the name Szechuan bean sauce etc. This
is the main "spicy" ingredient and should be handled with care. Vary this
ingredient to taste.

Per Serving: 315 Cal (74% from Fat, 24% from Protein, 2% from Carb); 18
g Protein; 25 g Tot Fat; 2 g Carb; 0 g Fiber; 43 mg Calcium; 3 mg Iron;
511 mg Sodium; 65 mg Cholesterol

Main Dishes 3

#6778

From: glassmurf@...
Date: Fri Jul 30, 2004 11:01 am
Subject: CHILE POBLANO WITH VERDE SAUCE

glassmurf

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CHILE POBLANO WITH VERDE SAUCE
Servings: 8

1 Chicken, Boiled And Shredded(0)
8 Fresh Poblano Chiles
16 Ounce(s) Grated Mozzarella (0)
2 Cup(s) Verde Sauce

------------------------VERDE SAUCE-----------------------------
4 Ounce(s) Fresh Tomatillos(4)
7 Chiles **
1 Chopped Onion (4)
1/2 Teaspoon Salt(0)
1/2 Teaspoon Splenda(0)
1 Teaspoon Garlic Powder(0)
Water, 1/2 To 1 Cup

** Let the number of hot chiles depend on the hotness of the chile.
VERDE SAUCE: Boil tomatillos for approximately 15-20 minutes. Drain. Cool
with cold water. Peel outer brown skin off. In a blender, blend all
ingredients until smooth. Set aside until needed. Preheat oven to
350øF. In a large pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls
off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling
water. Peel off outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay
chiles in a 9" X 13" baking dish. Cover chiles with verde sauce.
Sprinkle with grated cheese. Heat in oven for 20 minutes.

Main Dishes Page 2

#6777

From: glassmurf@...
Date: Fri Jul 30, 2004 11:00 am
Subject: Cheese, Port and Walnut Spread/Dip

glassmurf

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Cheese, Port and Walnut Spread/Dip

1 lb gorgonzola or Stilton cheese, crumbled
1/2 cup butter, softened
1/2 cup tawny port
1 and 1/2 cups chopped walnuts
In a food processor, blend together all ingredients except walnuts, until
smooth. Stir in walnuts. Keeps for 3 weeks if covered and refrigerated.

#6776

From: glassmurf@...
Date: Fri Jul 30, 2004 11:00 am
Subject: Atkins Rolls

glassmurf

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Atkins Rolls

Makes 6
Total carbs per recipe (values taken from USDA Nutrient Database) -- 4.3965
grams
Carb count per roll -- .73275 gram

Preheat oven to 300 degrees Fahrenheit

3 eggs, separated (1.8 grams of carb)
1/4 teaspoon cream of tartar (.461 grams carb)
Artificial sweetener (heat stable) to equal the sweetness of 2 teaspoons of
sugar (1 gram of carb)
3 tablespoons cottage cheese (1.1355 grams carb)

Beat the egg whites with the cream of tartar until stiff peaks form. In a
separate bowl, mix the yolks, cottage cheese, and sweetener and then fold
this mixture carefully into the whites, so as not to deflate them.

Grease a cookie sheet and place the mixture on the sheet in six dollops.
Flatten tops so that they vaguely resemble hamburger buns. Bake for 1 hour.
(I have a convection oven, and I only bake them for 35 to 38 minutes and
they are PLENTY done. Baking them longer produces a drier, crispier roll.)

#6775

From: glassmurf@...
Date: Fri Jul 30, 2004 11:00 am
Subject: New England Clam Chowder

glassmurf

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New England Clam Chowder â€“ from Mae West

The core of a fresh cauliflower (not the flowerettes)
2 cups beef stock, bouillon or water
1 10-ounce can clams and broth
1 tablespoon butter
1 tablespoon minced onion
2 cups heavy cream
1 sprig or 1/2 teaspoon minced parsley
Salt to taste
Dice the cauliflower. Heat the cream and stock together. Add the
cauliflower. Simmer uncovered for 10 minutes, or until the cauliflower is
the consistency of cooked potato. Add the other ingredients and heat
through.

#6774

From: glassmurf@...
Date: Fri Jul 30, 2004 10:59 am
Subject: Baked Fauxtato Soup

glassmurf

Offline

Baked Fauxtato Soup â€“ from Victor Lovejoy

1/2 head Cauliflower
Chicken Broth to cover
1 clove garlic, sliced
3 oz Cream Cheese
1 Tablespoon Butter
5 strips bacon, fried crisp
1/2 medium onion, chopped
Dash of hot sauce (optional)
2 1-inch squares Sharp Cheddar Cheese
Place the flowerets and sliced garlic in a medium saucepan - add chicken
broth to cover. Boil until
completely tender (15 minutes or so). While the cauliflower is cooking, fry
the bacon crisp, and remove to a plate. In the bacon fat, sautÃ© the onion
until tender.
Using a slotted spoon, put the cauliflower and garlic in the food processor,
reserving the broth in the saucepan. Add the cream cheese, sharp cheddar
cheese, and butter. Process until smooth. The mixture will be a light
pumpkin colour.
Return this mixture to the saucepan with the cooking liquid. Add the onions
(I capture some of the fat with the onions - that's just me) and stir over
medium heat. You might need to add some more chicken stock to the pan,
depending upon how much liquid cooked out during the cooking. I look for a
good soupy consistency but not thin. Crumble the bacon into the soup, and
allow the soup to come to a simmer. Taste and add salt and pepper. I like a
lot of fresh cracked pepper in this soup.
The first time I tried this, I forgot I was eating Fauxtato Soup and it took
me back to the days when I was eating comfort food that was killing me.

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#6773

From: glassmurf@...
Date: Fri Jul 30, 2004 10:58 am
Subject: Malibu Chicken

glassmurf

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Malibu Chicken

One chicken breast portion, cooked
One slice sandwich style ham
One slice swiss cheese

Malibu Sauce:

Combine:
1 tablespoon mayo
1 tablespoon fancy mustard (like Frenches Deli mustard)
place ham and swiss on top of chicken breast in a pan on nedium
heat.
Cover 3-4 minutes to melt swiss and warm up chicken and ham.
Serve with Malibu Sauce
Total carbs with sauce 3 or less, depending on mayo and mustard used.

#6772

From: glassmurf@...
Date: Fri Jul 30, 2004 10:58 am
Subject: Almond Bread

glassmurf

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Almond Bread

Delicious! Delicious! Delicious! Can you smell the sweet aroma coming from the oven? It's your low carb almond bread. It smells great in the oven, but tastes even better. Spread some butter on a toasted slice and enjoy this moist low carb bread recipe. Great for breakfast or dessert. Ten slices with 2.8 carbs per slice.

1 1/4 cups almond flour
1 tsp baking powder
1/2 tsp salt
8 tbsp butter, at room temperature
1 cup Splenda
2 eggs
1/4 cup water
1/4 cup heavy cream
1 tbsp ground almonds
1 tsp almond extract

1. Preheat oven to 350 degrees. Grease a 1 pound loaf pan.

2. In a bowl, stir together the almond flour, baking powder, and salt.

3. In another bowl beat the butter and Splenda on medium speed until blended. Add the eggs, one at a time, beating well after each addition. Add the almond flour mixture, water, cream, ground almonds and almond extract. Beat on low until well blended and smooth.

4. Spoon the batter into the loaf pan and bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove and let cool completely on a wire rack. Slice into 10 pieces and enjoy.

#6771

From: glassmurf@...
Date: Fri Jul 30, 2004 10:58 am
Subject: Strawberry Cheesecake

glassmurf

Offline

Strawberry Cheesecake

1 strawberry diet Jell-O
1 cup boiling water
1 8 oz (250 g) pkg. cream cheese artificial sweetener equivalent to
2/3 cup sugar

2 cups whipping cream

Make the Jell-O using 1 cup of boiling water (no cold water). Let set
in refrigerator until it is only just beginning to thicken. Meantime
soften the cream cheese and beat in sweetener. When Jell-O is ready
add a little at a time to cheese mixture beating well. Place in
refrigerator again until only just beginning to thicken a little.
Whip the whipping cream. Fold or beat the cheese mixture into the
whipping cream and refrigerate for an hour or so before serving.

#6770

From: glassmurf@...
Date: Fri Jul 30, 2004 10:58 am
Subject: RANCH CHICKEN

glassmurf

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RANCH CHICKEN

4-5 Boneless Chicken Breasts

1 pkg. Hidden Valley Ranch Dressing (Buttermilk)

1 pkg of dried beef, chopped into small pieces

1/2-1 lb. Bacon

2 c. Mixed Shredded Cheese

Arrange dried beef in bottom of casserole dish. Lay chicken breasts on top. Sprinkle dressing packet on top. Lay bacon across to cover all and top with cheese. Bake covered at 350 for 45 min. Remove foil and bake open for an additional 15 min.

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#6769

From: glassmurf@...
Date: Fri Jul 30, 2004 10:58 am
Subject: Chocolate Coconut Dream

glassmurf

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Chocolate Coconut Dream

Ingredients:
1 oz. unsweetened baker's chocolate
2 Tbsp. butter
2 tbsp. heavy cream
1/2 tsp. vanilla
5 pkgs. Equal - do not use the spoonable kind
1/3 cup shredded coconut
1 oz. almonds
Instructions:
Melt butter and chocolate together, mix well. Add in vanilla, heavy
cream, and sugar substitute, mix until smooth. Add in coconut and once
again, mix well. Drop by spoonfuls onto a plate. Put almonds on a plate,
spaced evenly. Pour a spoonful of chocolate mixture on each almond. Chill
for at least an hour before eating so you can pick them up.

#6768

From: glassmurf@...
Date: Fri Jul 30, 2004 10:57 am
Subject: EGG CUPCAKES

glassmurf

Offline

EGG CUPCAKES (This is from Suzanne Summers' book)
GREAT FOR OFFICE WORKERS' BREAKFASTS (Forget the bagel!)

3T butter;
13 mushrooms, thinly sliced;
2c broccoli florets;
2T olive oil;
6oz Swiss cheese, grated;
salt and pepper;
9 large eggs
Preheat oven to 350. Grease cupcake tins w/ olive oil.
Melt butter in lg skillet, add mushrooms, saute' til browned & crusty on edges.
Transfer to food processor & blend until minced or chop w/ knife.
Place broccoli in steamer basket over boiling water; steam til tender.
Remove to mixing bowl; add the oil and mash lightly w/ fork til chunky; add mushrooms & cheese, salt & pepper.
Mix w/ hands. Fill cupcake sections 1/2 full w/ this mixture.
Beat eggs w/ a splash of water til light & fluffy; add to cupcake sections til
about 3/4 full.
Bake 15 to 20 min.
Serve immediately or wrap each in plastic wrap and store in refrigerator or freezer.

*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@...

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#6767

From: glassmurf@...
Date: Fri Jul 30, 2004 10:56 am
Subject: Chipped Beef Dip

glassmurf

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Chipped Beef Dip:

2-8oz pkgs philadelphia cream cheese(softened)

1-cup breakstone sour cream

1-small jar of dried beef(cut into shreds, or teeny

strips)

1-dash worchestershire sauce

1-dash squeezy lemon concentrate(in the little lemon)

with electric mixer, mix cream cheese and sour cream

until smooth. add dried beef, and remaining ingreds.

return to fridge for several hours for flavors to

blend. delicious on pork skins, cucumber slices, or

celery.

#6766

From: glassmurf@...
Date: Fri Jul 30, 2004 10:56 am
Subject: CHOCOLATE TRUFFLES

glassmurf

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CHOCOLATE TRUFFLES

2 OZ. UNSWEETENED CHOCOLATE
3 TBSP BUTTER
2 TBSP CREAM
2 TBSP PEANUT BUTTER
1/2 TSP VANILLA EXTRACT
16 PACKETS OF SPLENDA
CINNAMON AND/OR FINELY CHOPPED NUTS AND/OR COCOA POWDER

MELT CHOCOLATE AND BUTTER CAREFULLY.
REMOVE FROM HEAT.
STIR IN PEANUT BUTTER.
MIX TOGETHER THE CREAM AND VANILLA, ADD SWEETENER AND STIR TILL DISSOLVED
STIR THE CREAM MIXTURE INTO THE CHOCOLATE MIXTURE UNTIL IT STARTS TO THICKEN.

SPOON INTO A SQUARE STORAGE CONTAINER. CHILL.
CUT THE CHOCOLATE INTO 16 SQUARES.
REMOVE AND ROLL INTO BALLS.
ROLL EACH BALL IN COCOA POWDER OR CINNAMON TO WHICH YOU'VE ADDED SOME
ARTIFICIAL SWEETENER, OR ROLL IN CHOPPED OR GROUND NUTS, OR ROLL IN UNSWEETENED
COCONUT.
CHILL TILL 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@...

#6765

From: glassmurf@...
Date: Fri Jul 30, 2004 10:55 am
Subject: Low Carb French unToast

glassmurf

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Low Carb French unToast
From: Rani Merens

Beat together two eggs, a good solid dash of cream, an equal dash of water,
a packet of Sweet n Low or equivalent in a non-aspartame sweetener, dash of
cinnamon.

Crumble up about half a 3-oz bag of pork rinds and let them soak in the egg
mixture until it's a very thick gloopy batter.

Fry pancake-style in butter, till browned on both sides.

Serve with sugar-free Davinci or Howard's maple syrup or maple butter

(cream together some softened butter with some maple extract and a packet of
artificial sweetener).

I swear... this DOES taste like french toast!

#6764

From: glassmurf@...
Date: Fri Jul 30, 2004 10:55 am
Subject: Fridge Pickles

glassmurf

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Fridge Pickles

6 cukes, sliced thin
1 c. onions, sliced
1/2 teasp. celery seed
1 Tblsp. salt
1 c. vinegar
2 c. bulk Splenda

Combine seed, salt, vinegar and Splenda. Pour over onions and cukes.
Put in fridge. Great the next day. You can add more cukes/onions to
the mixture as you use them. Light summer treat.

#6763

From: glassmurf@...
Date: Fri Jul 30, 2004 10:55 am
Subject: Korean Hamburgers with Tofu

glassmurf

Offline

Jean B's Korean Hamburgs with Tofu

This is pretty much Korean in origin. If you wanted to be really
authentic, you might dredge the burgers in flour, dip them in beaten egg,
and fry them in sesame oil (or, less authentically, oil flavored with a
little sesame oil).

1 300-gram cake of tofu, (excess liquid drained) mashed*
1/2 lb ground chicken or lean ground beef
2 cloves garlic, pressed
4 scallions, minced
1 tsp toasted ground sesame seeds
2 tsp dark Oriental sesame oil
1/4 tsp salt
1/8 tsp pepper
1 tsp soy sauce (I always use Japanese soy sauce)
2-4 dashes cayenne

Mash all the ingredients together (preferably squishing it with your hands)
til it is homogeneous. Spoon into a nonstick pans, forming burger
shapes. (The mixture is pretty soft.) You may want to have a little oil
in the pan, especially if you are using chicken. Cook about 5 minutes over
medium-high heat. Turn over carefully and cook til all juices have
evaporated.
*I think this is the amount of tofu in one of those aseptic boxes. You
can use a little more or a little less; you don't have to be terribly
precise. I wouldn't recommend using the really firm tofu for this.

Jean B. via low-carb-recipe-exchange

#6762

From: glassmurf@...
Date: Thu Jul 29, 2004 10:55 am
Subject: Grilled Trout Stuffed w/Lemon & Herbs

glassmurf

Offline

GRILLED TROUT STUFFED WITH LEMON & HERBS

(SALMON AND SEABASS WORKS WELL WITH THIS RECIPE TOO)

4 8 to 10 oz fresh or frozen trout
1 tbsp olive oil
1 tsp coarse kosher salt or 1/2 tsp salt
1/4 tsp ground black pepper
2 lemons
2 tbsp of the following fresh herbs:
oregano, thyme, chives
2 cloves of garlic, minced
12 sprigs fresh oregano, thyme and chive( omit if you
are using dried herbs)

Rinse fish; pat dry with paper towels. Remove the heads
of the fish if desired. Rub both sides of the fish lightly
with olive oil. Sprinkle flesh with salt and pepper; set aside.

Cut 1 of the lemons in half lengthwise, then cut each half into
thin slices. Cut remaining lemon into wedges; set aside.

In a small bowl stir together the snipped or dried herbs and the
garlic.Sprinkle the flesh side of each fish with the herb mixture.
Tuck the lemon slices and herb sprigs evenly into center cavity of
each fish. Squeeze one of the lemon wedges over fish.

Grill fish on the rack of an uncovered grill directly over medium
coals for 8 to 10 mins or until fish flakes easily when tested with
a fork, turning once. Serve with remaining lemon wedges.

4 servings
356 cal 6 g carbs 3 g dietary fiber 48 g protein

FOUND IN BETTER HOMES AND GARDEN

#6761

From: glassmurf@...
Date: Thu Jul 29, 2004 10:55 am
Subject: Grilled Shrimp & Chicken

glassmurf

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Grilled Shrimp & Chicken

Ingredients:
1/4 teaspoon poultry seasoning
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1 Tablespoon garlic powder
2 Tablespoons butter
1/2 pint heavy cream
1/2 cup chicken broth
1 Tablespoon olive oil
1/2 cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
Grated Romano cheese for garnish
In a small bowl mix together the poultry seasoning, cayenne pepper, white pepper, onion powder and garlic powder. Divide spice mixture in half.

In a small skillet melt butter or margarine over low heat. Add cream, broth and 1/2 of spice mixture. Stir together; let thicken and reduce into sauce and set aside.

Preheat grill to high heat.

In a large skillet heat oil over medium high heat. Add wine and chicken breasts; saute with remaining half of spice mixture about 8 to 10 minutes each side or until cooked through and juices run clear. Remove from heat and set aside.

Lightly oil grill grates. Place shrimp on hot grill and cook for 3 to 4 minutes or until cooked through. Serve each chicken breast topped with grilled shrimp and covered with cream sauce. Garnish with Romano cheese.

Serves 4. 3 net grams of carbohydrate per serving.

Low Carb Luxury: Recipe - Grilled Shrimp and Chicken

#6760

From: glassmurf@...
Date: Thu Jul 29, 2004 10:55 am
Subject: Vegetables - Grilled or Roasted Herbed

glassmurf

Offline

* Exported from MasterCook *

Vegetables - Grilled or Roasted Herbed

Serving Size : 4    Preparation Time :0:00

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
1    tablespoon olive oil, (or vegetable oil)
1 clove garlic -- minced (I use more - can never have enough
garlic!)
2 teaspoons rosemary -- fresh
   or 1/2 teaspoon dried crushed rosemary
   or 2 tablespoons snipped fresh basil
   or 1 teaspoon dried crushed basil
(or experiment)
1/4 teaspoon salt
   Pepper -- to taste
4    cups mixed vegetables -- such as eggplant, yellow squash,
zucchini, any kind of squash, green beans, red or white onion, yellow, red,
or green sweet pepper, firm tomatoes, cherry tomatoes, fresh parsley - whatever I overbought. I usually end up with a double recipe.

Chunk the vegetables and throw into the roasting pan. Sprinkle garlic (I use
the kind that comes in a bottle already minced) and herbs of choice over
veggies. Drizzle with oil and toss around. Cover pan and bake at 350 degrees
for about 30 minutes or till tender. Take lid off and roast another 15 minutes
or so. How long you roast them depends on how big the chunks are)
Season vegetables to taste with pepper.
Or
Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring
opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space
for steam to build. Throw on the grill. Never timed this one, don't know how long it takes.

Estimated Per Serving (depends on veggies used): 121 Calories; 4g Fat (29.8%
calories from fat); 4g Protein; 18g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 682mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Vegetable;
1/2 Fat.

#6759

From: glassmurf@...
Date: Thu Jul 29, 2004 10:52 am
Subject: Grilled Yellow Fin Tuna Rosemary with Roasted Pepper Vinaigrette

glassmurf

Offline

Grilled Yellow Fin Tuna Rosemary with Roasted Pepper Vinaigrette

1 1/2 Tablespoons lemon zest
1 1/2 Tablespoons orange zest
1 1/2 teaspoons fresh chopped thyme leaves (you may use dried thyme, about 1/2 teaspoon)
8 rosemary stems with the leaves removed
1 Tablespoon of the reserved rosemary leaves
1/4 C olive oil
2 pounds Yellow Fin Tuna (or you may use Blue Fin Tuna) cut into 16 pieces
Salt and ground black pepper to taste.

In a large bowl, mix the zests, thyme and rosemary. Add tuna cubes and toss to coat. Marinate in refrigerator approximately 2-3 hours.

Light the grill to a medium hot fire. Brush zest and chunks of herbs from the fish. Place four pieces of the fish on two pieces of rosemary placed side by side, about ½ inches apart. Repeat with remaining fish and stems. Season with salt and pepper. Grill to desired doneness, approximately 3 minutes per side.

Serve with Roasted Pepper Vinaigrette (below).

Roasted Pepper Vinaigrette
2 yellow or orange bell peppers, charred, peeled and coarsely chopped
¼ Cup white wine vinegar
4-5 cloves of garlic, chopped
1 Tablespoon Brown Sugar Twin
1 tablespoon Dijon mustard
½ Cup olive oil
Salt and pepper to taste

To char peppers, place on grill, gas burner or in the oven, turning to get all sides black. Remove and place in paper bag and close tightly. Leave for approximately 20 minutes. Then remove and the skins should come right off.

Place peppers, vinegar, garlic, sugar twin and mustard in food processor and pulse for 30 seconds. While running, very slowly pour olive oil through the top until it emulsifies. Season to taste with salt and pepper. Serve with Grilled Tuna above or other fish dishes.

GiGi's Low Carb Page

#6758

From: glassmurf@...
Date: Thu Jul 29, 2004 10:46 am
Subject: Shrimp-Filled Tomatoes

glassmurf

Offline

Shrimp-Filled Tomatoes
From: Di Bauer and Celebrate Low Carb

8 Italian style (plum or Roma) tomatoes
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
1/3 to 1/2 cup finely chopped green pepper
6 ounces small cooked shrimp (salad size)
salt and pepper to taste

Cut tomatoes in half crosswise. With a small spoon, scrape out and
discard seeds. Drain tomatoes halves, cut side down, on paper towels.

Meanwhile, in medium-sized bowl, mix mayonnaise, lemon juice,
mustard, green pepper, and shrimp. Season to taste with salt and
pepper. Fill tomato halves with using about 1 tablespoon for each.

If made the day ahead, cover and refrigerate. Makes 16 appetizers.

Take several of these for lunch someday and make your coworkers drool!
LOL! I'm gonna take some on the plane the next time I fly. Drive the
other passengers nuts.

#6757

From: glassmurf@...
Date: Thu Jul 29, 2004 10:40 am
Subject: Steak With Herb Spice Rub

glassmurf

Offline

Steak With Herb Spice Rub

Recipe By    :n/a

Serving Size : 4    Preparation Time :0:00

Categories : Beef Main Dish

Amount Measure    Ingredient -- Preparation Method

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

1    tablespoon chili powder

2 teaspoons oregano

1 1/2    teaspoon ground cumin

1 1/2 teaspoons dry mustard

1 1/2 teaspoons salt

1 1/2 teaspoons freshly-ground black pepper

   1/2 teaspoon cayenne pepper

2    garlic cloves -- pushed through press

4    bone-in rib eye steaks - (10 oz ea)

Prepare a medium grill or heat broiler. Mix first 8 ingredients in a small
bowl. Rub mixture on both sides of steaks

Brush grill with oil. Grill steaks 4 to 5 minutes per side for medium
doneness.

This recipe yields 4 servings.

Carbohydrates: 3.2 grams

Net Carbs: 1.6 grams

Fiber: 1.6 grams

Protein: 50.1 grams

Fat: 44.9 grams

Calories: 628