LowCarbRecipeBox : Messages : 8374-8403 of 13555

Savory Herb Turkey Stuffing

The rule for figuring out the proper amount of stuffing is easy to
remember — approximately 1 cup per pound of bird. This works very
well unless you want stuffing for only one meal, in which case this
quantity is excessive. So, starting from the maximum, reduce the
among of stuffing to suit your needs.

No more than 4 days or less than 2 days ahead of time, you will need
to bake a pan of the Low Carbohydrate "Corn" Bread and a loaf of
either Keto French Loaf machine Bread. These will need to be dried
and cubed - see "BREAD NOTES" below.

Ingredients:
8 bacon slices
1/2 pound (or more) butter
1 cup finely chopped shallots or onions
8 cups (approximately) bread crumbs*
1 Tablespoon fresh tarragon (or 2 teaspoons dried)
1/2 cup finely chopped parsley
2 cups chopped celery
1 Tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
4 teaspoons dried rubbed sage
1 Tablespoon dried thyme
1 1/2 cups pecans or hazelnuts - toasted; coarsely chopped
2 cups canned chicken or turkey broth or fresh stock
3 large eggs, beaten to blend

Preheat oven to 325°F.
If preparing stuffing to bake in dish, butter 8x8x2-inch baking dish.
Cook bacon in heavy large skillet over medium-high heat until crisp,
about 6 minutes. Using tongs, transfer bacon to paper towels; reserve
1/4 cup bacon drippings in skillet. Cool bacon and crumble.

Add butter to bacon drippings in skillet and melt over medium-high
heat. Add onions or shallots and celery; sauté just until pale golden
brown, about 10 minutes. Stir in sage, thyme, parsley, and tarragon.
Add to bread mix cubes in bowl. Mix in pecans and crumbled bacon.
(Can be prepared 1 day ahead. Cover and refrigerate.) Stir 1 1/2 cups
chicken broth into stuffing. Season to taste with salt and pepper.
Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining
stuffing with remaining 1/2 cup chicken broth. Transfer to prepared
dish. Bake stuffing in covered dish alongside turkey for 1 hour.
Uncover stuffing and bake until top begins to crisp, about 5 minutes
longer.

Serves 12-14. Approximately 4.5 carbs per serving, but since serving
size and optional ingredients vary, you might wish to make
adjustments according to your actual ingredients and serving size
preferences.

BREAD NOTES:
This recipe works best when you use a mix of the faux cornbread and a
dense plain bread like Keto Bread. The breads will need to be dried,
but because they are low-carb (with no sugar or chemicals to preserve
them), special care must be given. When completely cool, slice loaf
bread down the middle lengthwise twice making long bread strips.
Allow them a shelf in your refrigerator for them to stay laid out
flat to "dry" (on a cookie sheet or two paper plates) over at least 2
days. Do the same with the faux cornbread, but cut into thin squares
and let dry refrigerated. The day you'll make the stuffing, let the
breads sit at room temperature for a few hours. (If they have not
dried out sufficiently to resemble "stale" bread, put them in a 200°F
warm oven to finish drying out after the cubing step described next.)
On a flat surface - preferably a wooden board - cut each of the bread
pieces into 3/4-inch cubes and dry in oven if necessary. They're
ready to be used in your stuffing!

TIP:
It's a good idea to keep a little high gluten flour on hand in case
your stuffing is too wet. Just sprinkle in a bit and mix. It's a
great binder and very low in carbs.

#8402

From: glassmurf@...
Date: Mon Nov 1, 2004 12:44 am
Subject: Trick or Treat! :)

glassmurf

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JepRooster's LowCarb Halloween Website
http://hometown.aol.com/jeprooster/index300.html

Happy Low Carb Halloween!

#8401

From: glassmurf@...
Date: Sat Oct 30, 2004 6:49 pm
Subject: Skirt Steak With Cilantro Garlic Sauce

glassmurf

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* Exported from MasterCook *

                   Skirt Steak With Cilantro Garlic Sauce

Recipe By     :
Serving Size : 6     Preparation Time :0:00
Categories    :

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                         For sauce:
   1 medium garlic clove
      1/2      teaspoon salt
   1        cup coarsely chopped fresh cilantro
      1/4           cup olive oil
   2        tablespoons fresh lemon juice
      1/8      teaspoon cayenne
                         For steak:
   1           teaspoon ground cumin
      1/2      teaspoon salt
      1/2      teaspoon black pepper
   2                 lb skirt steak cut crosswise into 3- to
      4-inch pieces

Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add
remaining sauce ingredients, then blend until smooth.

Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then
rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan over high heat until hot but
not smoking, then grill steak in 2 batches, turning over occasionally,
about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for
thicker pieces (medium-rare). Serve steak drizzled with sauce.

Source:
   "Gourmet ~ April 2004"

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

Per Serving (excluding unknown items): 83 Calories; 9g Fat (95.2% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat.

#8400

From: glassmurf@...
Date: Sat Oct 30, 2004 6:49 pm
Subject: Avocado-Olive Dip

glassmurf

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Avocado-Olive Dip

This is absolutely wonderful! Your guests will go wild over it.

3 avocados, peeled, seeded, and mashed
1 can black olives, drained and sliced
1 (4-oz.) can chile or jalapeno peppers (medium to hot)
7 to 8 small green onions, chopped
3 large tomatoes (or 5 small), chopped
3 to 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
5 to 6 fresh basil leaves, finely chopped

In a large bowl, combine all the ingredients.

Refrigerate at least 2 hours for flavors to blend.

Excellent served with corn chips.

NOTE: This is a very forgiving recipe.
You can adjust the recipe to your taste
and what is in your cupboard.

Be creative!

#8399

From: glassmurf@...
Date: Sat Oct 30, 2004 6:50 pm
Subject: Ham Roll Ups

glassmurf

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* Exported from MasterCook *

Ham Roll Ups

Recipe By : BJMcCoy

Amount Measure Ingredient -- Preparation Method

Sliced boiled ham (from the deli)
Cream Cheese
Green Olives

Spread some cream cheese on a piece of ham. Line up one end of the ham with olives. Roll the ham/cheese/olives up (kind of like making a sushi roll). The cream cheese keeps the end of the roll closed. Put a dab of cream cheese on each end of the roll ups to keep the olives in. Put the roll ups into a baggie or container and refrigerate. When you want one, pull it out and eat it. You can also slice them up, and they look really pretty! Some people also like to put dill pickle spears in the middle instead of olives. The mixture of the ham, cream cheese, and olives makes for an awesome and satisfying taste. You'll swear that you're cheating!!!!
My Mom used to make these as appetizers for parties, and I've even made them for potlucks. Very tasty, and I hadn't made them for years.

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

#8398

From: glassmurf@...
Date: Sat Oct 30, 2004 6:45 pm
Subject: Chewy Bread For A Bread Machine

glassmurf

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* Exported from MasterCook *

Chewy Bread For A Bread Machine

Recipe By : Jan (that blonde)
Serving Size : 12

Amount Measure Ingredient -- Preparation Method
2 cups wheat gluten
1 package active dry yeast
1 cup warm water
1 egg
2 tablespoon butter
1/2 teaspoon salt
2 tablespoons Splenda

I dumped it all in my bread maker, and let it knead the dough. It did not rise much during the resting time, but as it baked, it rose so much it pushed the top of the bread maker up a little bit. If I made this same recipe again, I would take it out of the bread machine after kneading and divide it into two small loaf pans to rise and then bake in the oven. It made a beautiful brown loaf, but did fall somewhat as it cooled.
About 5 grams of carbohydrate per thin slice.
Per Serving (excluding unknown items): 184 Calories; 5g Fat (24.7% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Fat.

#8397

From: glassmurf@...
Date: Sat Oct 30, 2004 6:45 pm
Subject: Tomato Vinigarette

glassmurf

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Tomato Vinigarette

1/2 cup chopped tomatoes
2 Tbsp white wine vinegar
1/2 tsp dried basil
1/2 tsp thyme
1/2 tsp ground mustard

In a blender, blend until well combined on high - about 25 seconds. WIll
store in refrigerator for 2 days.

#8396

From: glassmurf@...
Date: Sat Oct 30, 2004 6:47 pm
Subject: Roquefort Dressing

glassmurf

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Roquefort Dressing

1 cup sour cream
2 tablespoons mayonnaise
2 tablespoons lemon juice
1/2 cup Roquefort cheese, crumbled
1/2 teaspoon onion salt
salt and pepper (to taste)

Stir sour cream with mayonnaise, lemon juice, and Roquefort cheese. Add
onion salt, salt and pepper to taste.

Chill well overnight.

#8395

From: glassmurf@...
Date: Sat Oct 30, 2004 6:46 pm
Subject: Bacon and Tomato Dip

glassmurf

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Bacon and Tomato Dip

1/2 lb bacon
1 cup sour cream
1 cup mayonnaise
1 tsp garlic powder
1 tsp freshly squeezed lemon juice
salt to taste
4 - 6 medium tomatoes (diced to bite-sized pieces)
1 avocado, pitted and sliced

Cook bacon until crisp, drain of all grease, and crumble into small
pieces. Add to diced tomatoes and avocado slices. Serve with
vegetables or low carb bread.

#8394

From: glassmurf@...
Date: Sat Oct 30, 2004 6:46 pm
Subject: Zucchini Fries

glassmurf

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* Exported from MasterCook *

Zucchini Fries

Recipe By gandalara@...
Serving Size: 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups zucchini -- cut like french fries
1/2 cup oil
1 Teaspoon soy sauce
Onion salt to taste

Heat oil and add zucchini, tossing gently until slightly tender. Sprinkle with
soy sauce and season with onion salt. Serve hot.

Per Serving: 259 Calories; 27g Fat (92.2% calories from fat); 2g Protein; 4g
Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges:
1/2 Vegetable; 5 1/2 Fat.

#8393

From: glassmurf@...
Date: Sat Oct 30, 2004 6:45 pm
Subject: LC Flaxseed Almond Cookies

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* Exported from MasterCook *

                        LC Flaxseed Almond Cookies

Recipe By     :
Serving Size : 24    Preparation Time :0:00
Categories    :

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup almond butter
4              tbsp. butter -- (1/2 stick)
1               tsp. almond extract
1                     egg
     1/4           cup flax meal
     1/4           cup protein powder -- (I use egg protein)
     1/2           cup Splenda

Melt butter in microwave or over low heat. Remove from heat source and
stir in the almond butter. Then add eggs, sweetener and almond extract.
When smoothly blended add in protein powder and flaxmeal. Take small
chunks of dough and roll into balls (a bit less than one inch) and place
on ungreased baking sheets. At this size the recipe should make about 2
dozen cookies. After they are all on baking sheet flatten the balls
tightly with tines of a fork. Bake at 325
degrees for about 15 minutes, then cool. Shared by Jean, recipe from
Debbie Cusick

Per Serving (excluding unknown items): 89 Calories; 8g Fat (78.3%
calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
1/2 Fat.

#8392

From: glassmurf@...
Date: Sat Oct 30, 2004 6:45 pm
Subject: LEAK CASSEROLE MILANESE

glassmurf

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LEAK CASSEROLE MILANESE

prep:27 minutes
bake:20 minutes

5-6 leeks (about 1 1/2 lb)
2 t cooking oil
1/2 c sliced oyster or button mushrooms
1/2 c dry white wine
3/4 c whipping cream
1/4-1/2 t salt
dash ground nutmeg
1/4 c soft lc bread crumbs
1/4 c shred parmesan cheese

1. trim roots and leaves & several inches from the tops of leeks. remove
sand under water. drain. should have 3 cups.

2. 400 degrees. oil in skillet cook leeks 2-3 min. until tender.

3. remove leeks,set aside. then cook mushrooms
in skillet 3-5 min. add wine. bring to boiling then reduce heat. cook 4-5
min until most of the moisture evaporated. add whip crean, salt nutmeg.
return to boiling.

4. cook & stir mushroom mixture until slightly thickened (about 3 min). add
leeks, pour into lightly greased 1 qt casserole. top with bread crumbs and
cheese.

5. bake 20-25 min. makes 6 servings.

#8391

From: glassmurf@...
Date: Sat Oct 30, 2004 6:44 pm
Subject: Easy Garlic Ginger Chicken

glassmurf

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* Exported from MasterCook *

                          Easy Garlic Ginger Chicken

Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    :
    Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    4                     skinless boneless chicken breast halves
    3             cloves garlic -- crushed
    3        tablespoons ground ginger
    1         tablespoon olive oil
    4                     limes -- juiced
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag
combine the garlic, ginger, oil and lime juice. Seal bag and shake until
blended. Open bag and add chicken. Seal bag and marinate in refrigerator
for no more than 20 minutes.
Remove chicken from bag and grill or broil, basting with marinade, until
cooked through and juices run clear. Dispose of any remaining marinade.
Description:
    "Light and flavorful"
Source:
    "All Recipes"
                                      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 197 Calories; 5g Fat (23.2% calories
from fat); 28g Protein; 11g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0
Vegetable; 1/2 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0

#8390

From: glassmurf@...
Date: Sat Oct 30, 2004 6:44 pm
Subject: Oatmeal Pancake

glassmurf

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Oatmeal Pancake
(may not be suitable for some LC plans)

1/2 c old fashioned oatmeal
1/2 c cottage cheese
2 eggs (or 4 egg whites)
1 t vanilla extract
1/4 t cinnamon
1/4 t nutmeg

Blend in blender or food processor until smooth. Spray cooking spray in nonstick skillet, add batter an cook until both sides are lightly brown. Serve with lc syrup.

**I have subsituted 1/4c vanilla whey protein powder for 1/4 of the oatmeal. It turned out great. Also, I don't care for maple flavor (especially NOT the real thing), so I have topped these with peanut butter or cream cheese. The recipe makes 6. I always eat 3, and save 3. They reheated nicely in a toaster or microwave. You could probably make these a bit larger and thinner, stuff with splenda sweetened cottage cheese and berries, for a lc crepe! Yummy!

#8389

From: glassmurf@...
Date: Sat Oct 30, 2004 6:44 pm
Subject: Parmesan Drumsticks

glassmurf

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Parmesan Drumsticks
Serves 6

12 chicken drumsticks
1 cup Parmesan cheese
3 tsp oregano
2 tsp paprika
1/4 c. butter
1 tbsp olive oil

Preheat oven to 350.

In a bowl, combine Parmesan, oregano, paprika, salt, and pepper to taste.

Line shallow backing pan with foil.

In a small frying pan, melt butter and oil together. Dip each drumstick in the butter mixture, then the cheese mixture and place on the foil lined pan.

Bake drumsticks for one hour or until chicken is completely cooked.

Per serving: 262 calories; 18g fat (61.3% calories from fat); 24g protein; 1g carb; trace dietary fiber; 90mg cholesterol; 386mg sodium. Exchanges: 0 Grain (Starch); 3 � lean meat; 2 � fat

#8388

From: glassmurf@...
Date: Sat Oct 30, 2004 6:43 pm
Subject: Atkins Nutty Meatballs

glassmurf

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Atkins Nutty Meatballs

A favorite from the Atkins recipe archives. We've only changed the method: these are baked instead of sauteed.

1 pound ground beef (85% lean)
3 tablespoons sour cream
1 tablespoon diced onion
1/2 cup finely chopped walnuts
1 garlic clove, pushed through a press
1 1/2 teaspoons salt

1. Heat oven to 400� F. In a medium bowl, mix beef, sour cream, onion, walnuts, garlic, and salt. Form into 24 small meatballs; place on a baking sheet. Bake 15 minutes, until nicely browned.

#8387

From: glassmurf@...
Date: Sat Oct 30, 2004 6:43 pm
Subject: Bacon Cheeseburger Salad

glassmurf

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* Exported from MasterCook *

                          Bacon Cheeseburger Salad

Recipe By     :
Serving Size : 1     Preparation Time :0:00
Categories    : Beef                            Carbs 06-10
        Low Carb                        main Dishes
                 Meats Salads

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   3             Ounces Ground Beef -- cooked and drained
   4             Slices Bacon -- Cooked and drained and crumbled
   1                Cup Shredded Lettuce
      1/8           Cup Chopped Onion
      1/2        Medium Chopped Tomato
   1         Tablespoon Mayonnaise
      1/4           Cup Cheddar Cheese

Stir mayo into lettuce, onion, tomato until evenly coated Toss in beef and
bacon

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

Per Serving (excluding unknown items): 653 Calories; 56g Fat (77.2% calories
from fat); 30g Protein; 7g Carbohydrate; 2g Dietary Fiber; 128mg
Cholesterol; 727mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 7 1/2 Fat.

#8386

From: glassmurf@...
Date: Sat Oct 30, 2004 6:42 pm
Subject: CREAM OF CAULIFLOWER SOUP

glassmurf

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CREAM OF CAULIFLOWER SOUP
From alt.support.diet.low-carb

1 head of cauliflower, chopped

4 cups chicken broth

2 cups whipping cream

2 tablespoons butter

1 teaspoon celery seed, powdered

salt and pepper, to taste

• Cook cauliflower until very soft, drain. Puree

cauliflower in blender until creamy, but not watery. In a

soup pot, heat cauliflower over medium heat for 5 minutes.

Add cream, butter and seasonings and simmer for 3-5

minutes. Remove from heat and blend at medium speed

until smooth and creamy and serve immediately. 6

servings.

#8385

From: glassmurf@...
Date: Sat Oct 30, 2004 6:42 pm
Subject: Spicy Tartar Sauce

glassmurf

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Spicy Tartar Sauce

1/4 tsp Salt
1/4 tsp Cayenne     .13
1 cup Mayonnaise    5.94
2 tbsp chopped green onions     2.52
1 tbsp seeded minced jalapeno's    .17
2 spears of dill pickles minced    1.76
1 tbsp pickle relish    1.09
1 tsp minced garlic    .87
1 tsp hot red pepper (Louisiana Brand) sauce trace
1/2 tsp fresh lemon juice    .2
1/2 tsp Creole seasoning (Emeril's) .2

Combine and chill one hour before serving.
12.88 total carbs / 1 carb per tbsp

Spicy Tartar Sauce

#8384

From: glassmurf@...
Date: Sat Oct 30, 2004 6:42 pm
Subject: Homemade Crackers

glassmurf

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Homemade Crackers

Take a block of extra-firm tofu and slice it very thin (about 1/8" thick) squares. Fry them in fat or oil until very golden brown and crispy.
Drain. While warm you can flavor them with anything from garlic powder to cinnamon/sweetener or enjoy just plain.
Very good for in soups as crackers.

Note: If not sliced thin enough they come out rubbery not crispy.

#8383

From: glassmurf@...
Date: Sat Oct 30, 2004 6:41 pm
Subject: Two Layer Pumpkin Pie

glassmurf

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Two Layer Pumpkin Pie

1 baked Atkins pie crust

Bottom layer:
8 oz cream cheese, softened
½ tsp vanilla
1 T Splenda
1 C heavy cream, whipped
Top layer:
1 can pumpkin
1 box sugar free vanilla pudding
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
½ C soy milk (Keto milk or Atkins milk (powdered and reconstituted)) or cream

Beat the cream cheese well, then fold into remaining bottom layer ingredients. Pour into crust. Mix top layer ingredients well and pour over bottom layer (again, add more spices if necessary). Refrigerate several hours.
More like 10 carbs a slice but very good!

Pie Crust
¾ C Atkins Bake Mix
½ stick butter, softened
6 oz cream cheese, softened
2 Tbsp sour cream

Mix well…you can shape this into a disk and chill it so you can roll it out, but I just pat it thinly into the bottom and sides of the pie pan with my fingers…you will not use all of this crust for one pie, remember to make it pretty thin. Bake until golden brown, 10-15 min.

#8382

From: glassmurf@...
Date: Sat Oct 30, 2004 6:40 pm
Subject: Halloween Pie

glassmurf

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Halloween Pie
From: Rani Merens

1/2 cup ground nuts (I like almonds best for this, but pecans work, too.)
4 packets heat-stable artificial sweetener or 3 tablespoons pourable Splenda
2 tablespoons butter, melted
2 small packages sugar free orange gelatin
1 cup boiling water
1 teaspoon orange extract (optional)
8 ounces cream cheese, softened
Low Carb Chocolate Syrup (optional - see recipe below)

Mix together the ground nuts, melted butter, and half the artificial
sweetener. Press the mixture into a pie plate and bake at 300 degrees for
about 8 minutes. Chill the crust while making the filling.

Dissolve the orange gelatin in the hot water; add the orange extract, if
desired. Place the gelatin mixture in the refrigerator to cool while
preparing the rest.

Whip the cream cheese with the rest of the artificial sweetener. Stir the
cooled gelatin into the whipped cream. Pour into the prepared crust and
chill until set. Drizzle with Low Carb Chocolate Syrup in a spiderweb
pattern, if desired.

***Note: you can purchase Sweet 'n' Low chocolate syrup for this or make
your own from the following recipe:

Low Carb Chocolate Syrup
From: alt.support.diet.low-carb

1 1/2 cups Splenda
1 cup unsweetened cocoa powder
dash salt
1 cup hot water
2 teaspoons vanilla extract
1 teaspoon not/Sugar or guar gum

In medium saucepan, stir together the cocoa, and salt. Gradually add water,
stirring to keep mixture smooth. Cook over medium heat, stirring constantly,
until mixture boils; boil and stir 3 minutes. Remove from heat; stir in
vanilla and not/Sugar or guar gum.
Pour into a heatproof container and cool to room temperature.
Cover; refrigerate until completely chilled.

Use as topping for ice cream and desserts or for chocolate-flavored drinks.

Makes about 2 cups syrup.

#8381

From: glassmurf@...
Date: Sat Oct 30, 2004 6:37 pm
Subject: Pumpkin Seeds, Roasted

glassmurf

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* Exported from MasterCook *

Pumpkin Seeds, Roasted

Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories :

Ingredients
2 cups pumpkin seeds
1/2 teaspoon salt
2 tablespoon butter -- melted

Rinse pumpkin seeds and remove strings and fibers. Dry seeds with a dish towel. Combine seeds in bowl with melted butter. Sprinkle salt on the seeds and mix well. Spread in a jelly roll pan or baking dish and roast at 250 for about 30 minutes, tossing seeds every 10 minutes to roast evenly. Roast until crispy and golden.

NYC Nutrition Analysis (per serving or yield unit): 1/4 cup water=1.28 g; calories=96.81; protein=3 g; total fat=5.98 g; carbohydrate=8.6 g; ash=1.06 g; calcium=9.74 mg; phosphorus=15.54 mg; iron=0.54 mg; sodium=266.7 mg; potassium=148 mg; magnesium=41.99 mg; zinc=1.65 mg; copper=0.11 mg; manganese=0.08 mg; vitamin A=118.5 IU; vitamin E=0.06 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.05 mg; pantothenic acid=0.01 mg; vitamin B6=0.01 mg; folate=1.55 ug; vitamin C=0.05 mg; saturated fat=2.38 g; monounsaturated fat=1.8 g; polyunsaturated fat=1.52 g; cholesterol=7.77 mg; selenium=0.04 ug; refuse=0.%; %cal as carb:prot:fat=34:12:54; WW Pts=2.43; (complete analysis)

Shared by Phillip:
Contributor: Http://www.3fatchicks.com

#8380

From: glassmurf@...
Date: Fri Oct 29, 2004 11:37 pm
Subject: Church Potluck Fauxtato Casserole

glassmurf

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* Exported from MasterCook *

Church Potluck Fauxtato Casserole

Recipe Shared by pek264
Serving Size : 6

Ingredients

1 pound cauliflower -- steamed and chopped
2 tablespoons minced onion
2 tablespoons butter -- melted
1 cup sour cream
1 cup cream of chicken soup -- undiluted
1 cup cheddar cheese -- shredded - to mix in
1 cup cheddar cheese -- shredded - for top

Stir together all of the above, except the extra cheese. In a greased 9x13 or slightly smaller dish, pour mixture. Bake at 350 degrees, covered, for about 20 minutes. Uncover, add additional cheese and bake about 15 minutes longer.

Per Serving (excluding unknown items): 308 Calories; 26g Fat (73.7% calories from fat); 13g Protein; 8g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 481mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

#8379

From: glassmurf@...
Date: Fri Oct 29, 2004 11:34 pm
Subject: Awesome Pork Chops with Maple/Almond Coating

glassmurf

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Awesome Pork Chops with Maple/Almond Coating
From: marengo
Newsgroups: alt.support.diet.low-carb

I had dinner tonight with a friend. I made the meat dish:

2 big thick boneless pork chops, soaked with sugar-free maple syrup then
dredged in almond meal. Grilled on the Hamilton Beach (george foreman
type) grill for about 12 minutes. (cooked thoroughly but not dried out;
the coating was nicely browned) OMG were they good! The maple/almond
coating had a distinct "pancake" flavor.

Paula made a vegetable (green beans with garlic butter and a bit of
onion) and an awesome low-carb dessert: a sugar-free berry compote.
She took some leftover blackberries and blueberries, added some water
and Splenda and brought to a boil in a small saucepan. Lowered the
heat and cooked until they had reduced considerably. Then set them
aside to cool. We ate the berry compote lukewarm with whipped cream,
and ended the meal with a big mug of freshly ground and brewed decaf
coffee with cinnamon.

As you can tell, Paula and I both like to wing it when we cook. We had
a a general idea of what we wanted to prepare, and just kind of made
things up as we went along. It was an unbelievably tasty and filling
meal. (The berry compote turned out to be so good that we're going to
try the same thing with fresh strawberries tomorrow).

While we were eating I wondered aloud how anyone could think that
low-carb food is boring -- and we commented on not missing potatoes or
bread at all with a delicious meal like this!.

#8378

From: glassmurf@...
Date: Fri Oct 29, 2004 11:36 pm
Subject: Tex-Mex Chicken Soup

glassmurf

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* Exported from MasterCook *

                             Tex-Mex Chicken Soup

Recipe By     :Deanie Comeaux Bahan
Serving Size : 5     Preparation Time :0:00
Categories    : Lowcarb                         Slow Cooker
                  Soups                           Sugar Free Quick & Easy
                  Sugarbusters

    Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1              quart chicken broth
2               cups chopped celery
       1/2           cup chopped green onions
    1             medium green pepper -- chopped
       1/4 head cabbage -- shredded
    2          teaspoons minced garlic
                          salt and pepper -- to taste
       1/2    cup chopped cilantro
       1/2         pound chorizo -- chopped
    5                     skinless boneless chicken breasts
    1 cup shredded monterey jack cheese

In a crockpot, put the broth and half of the veggies. Then put the
chicken, salt and pepper, chorizo, half of the cilantro and the rest of
veggies. Set the crockpot on low heat and cook 6-8 hours. To serve, top
with the chopped leftover cilantro and shredded jack cheese.

Description:
    "Slow Cooker"
Source:
    "Sugarfree Quick & Easy"
                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 602 Calories; 28g Fat (43.7%
calories from fat); 76g Protein; 6g Carbohydrate; 2g Dietary Fiber; 197mg
Cholesterol; 1492mg Sodium. Exchanges: 10 Lean Meat; 1 Vegetable; 3 1/2
Fat.

NOTES : 24g carb entire batch (32g carb/ 8g fiber) per Mastercook
or @ 4.8g per serving

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

#8377

From: glassmurf@...
Date: Fri Oct 29, 2004 11:36 pm
Subject: Quick and Easy Salisbury Steaks

glassmurf

Offline

Quick and Easy Salisbury Steaks
(freezes well)
Serves 4

1 pound ground beef, extra lean
1/3 cup lc bread crumbs or crushed pork rinds
salt and pepper -- to taste
1 egg
1 large onion -- sliced into rings
10 ounces beef broth
8 ounces mushrooms -- sliced
2 tablespoons cold water
2 teaspoons cornstarch

Mix beef, bread crumbs, salt and pepper and egg. Shape into 4
big patties, and set aside.

Cook patties in a skillet over medium heat for 10 minutes,
turning as necessary. Drain and remove to a paper towel lined
plate to blot grease. Add onions and mushrooms to skillet and
stir for a minute; then add broth. Return patties to skillet and
heat broth to boiling, reduce heat and let simmer for about 10
minutes or until beef is fully cooked.

Remove patties and keep warm. Heat onion broth mixture to
boiling again. Mix cornstarch and water together till smooth and
stir into onion broth mixture. Boil and stir one minute (or
until thickened to your liking) then serve over patties.

Per Serving: 319 Calories; 17g Fat (53.1% calories from fat);
39g Protein; 11g Carbohydrate; 2g Dietary Fiber; 83mg
Cholesterol; 359mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2
Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

LC SERVING SUGGESTIONS: Serve with steamed broccoli and faux tay
toes (steam a head of cauliflower till tender; add butter, cream
cheese and salt and pepper; mash till you get a mashed potato
texture).

#8376

From: glassmurf@...
Date: Fri Oct 29, 2004 11:35 pm
Subject: Pretty/Scary Chicken and Vegetables

glassmurf

Offline

* Exported from MasterCook *

                    Pretty/Scary Chicken and Vegetables

Recipe By     :Melissa Cathey/Loginasme 6/10/04
Serving Size : 4     Preparation Time :0:00
Categories    : Carbs 01-05              Chicken
                 Entrees                         Low Carb
Poultry

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   4      skinless chicken breast halves -- boned or
boneless - or other preferred pieces
      2/3           cup celery -- coarsely chopped
      2/3           cup bell pepper -- coarsely chopped
      1/3           cup carrot -- coarsely chopped

                         SAUCE:
      1/4 cup low sodium soy sauce -- *see Note
      1/2    tablespoon sesame oil
   1              clove minced garlic
      1/2           cup mayonnaise
      1/2    tablespoon red pepper flakes

Mix sauce ingredients together with whisk until smooth.

Place chicken in food storage bag or covered container; add sauce and turn
to coat. Marinate overnight, turning occasionally to ensure sauce marinades
all areas of meat. (After marinading, outer surface of chicken turns a
bizarre dark beef-appearing color.)

Lightly spray 8x8-inch casserole and preheat oven to 350�F.

Fill prepared pan with chicken and all sauce. Add chopped vegetables and
stir lightly to cover vegetables with sauce.

Bake uncovered about 30 minutes until chicken cooked through.

Serve chicken and vegetables over caulirice, spaghetti squash, or low carb
pasta, using slotted spoon to remove from baking dish. (Discard of excess
sauce is recommended, as it is very oily from the mayonnaise.)

Description:
   "Trust me - the appearance of this chicken after marinading is pretty
scary! But after baking it makes a rather pretty appearance, even if still
a little scary and tastes great!"
Source:
   "Inspired by Sesame Seed Dressing recipe from
PCOS-low-carb@yahoogroups.com Vol3 LC Cookbook, 2002 & prior"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 27g Fat (63.7% calories
from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol;
855mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2
Fat.

NOTES : Do not use regular soy sauce or the dish will be far too salty! You
can put the sauce into a bag of frozen chicken, place in refrigerator, and
allow meat to thaw in the sauce. For the vegetables, you could use others.
Squash cubes, fresh cauliflower, or fresh green beans might be nice
variations. Broccoli would probably overcook.

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

#8375

From: glassmurf@...
Date: Fri Oct 29, 2004 11:35 pm
Subject: Curried Eggplant

glassmurf

Offline

Curried Eggplant
Category: Low Carb Vegetable Recipes

3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeno chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
3/4 cup water
1 tablespoon packet sweetner
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews (1 1/4 oz), chopped

Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then saut� onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.

Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, sweetner, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.

Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

Makes 6 side-dish or 4 main-course servings.

CURRIED EGGPLANT Low Carb Vegetarian Recipes

#8374

From: glassmurf@...
Date: Fri Oct 29, 2004 11:33 pm
Subject: Ideas for Cooking Vegetables

glassmurf

Offline