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#9881 From: glassmurf@...
Date: Wed Feb 2, 2005 1:41 am
Subject: Party Antipasto
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Party Antipasto

1 small cantaloupe, cut in 8 wedges
8 slices salami
8 pieces pepperoncini (mildly hot salad peppers, available in jars near
the pickles and olives)
4 hard boiled eggs, quartered
8 marinated mushrooms
8 each black and green olives
8 strips canned pimientos
4 cans (6 ounces each) water-packed, white tuna, drained
8 oil-packed marinated artichoke hearts, drained and quartered

Arrange ingredients on a platter.  Serve with a stack of small plates
and forks.

Makes 8 servings (assuming 1 piece of each food, 1/2 egg, and 3 ounces
tuna)

Per serving:  290 cal, 29 g pro, 8 g carb, 15 g fat, 4.5 g sat fat, 160
mg chol, 0 g fiber, 970 mg sodium

Prevention Guide Low-Carb Holiday Recipes   www.prevention.com


#9880 From: glassmurf@...
Date: Tue Feb 1, 2005 2:38 am
Subject: Fried Mozzarella Sticks
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Fried Mozzarella Sticks

      Fresh Mozzarella
      GNC Baking Mix seasoned to taste
      2 beaten eggs
      crushed low carb crackers
      Marinara Sauce
      Cut the mozzarella into sticks about 1/4 in thick, and about 1 1/2
      in. long. Coat the sticks with baking mix, shaking off excess.
      Combine the cracker crumbs and seasonings in a flat dish.
      Beat the eggs in separate bowl.
      Coat the sticks by dipping them in the egg and then in the cracker
      you finish the last stick. Repeat with another dip in the egg and
      then in the cracker crumbs.
      Deep-fry the coated sticks in oil for about 3 to 4 minutes until
      the coating is cooked.
      Fry in batches, keeping the finished ones warm in the oven.
      Serve with chilled marinara sauce or salsa.


#9879 From: glassmurf@...
Date: Tue Feb 1, 2005 2:40 am
Subject: Pizza Chicken - Crockpot
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Pizza Chicken - Crockpot

8 chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 onion chopped
1 cup or 2 cans sliced mushrooms
2 bell peppers cut into 1" pieces
2 cups LC pasta sauce
1 cup shredded pizza cheese

Sprinkle chicken with salt and pepper and place in crockpot.  Top with
onions, peppers, and mushrooms.  Pour sauce all over.  Cover and cook on low
until chicken in thoroughly cooked - about 6-8 hours.  Stir well and sprinkle with
cheese and let stand 5 minutes to melt the cheese.  Serve over lc pasta or 
cauli rice.

8 servings

From: Deanne on FlyLadyChatter




#9878 From: glassmurf@...
Date: Tue Feb 1, 2005 2:36 am
Subject: Chicken with Mushrooms
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Chicken with Mushrooms

Boneless, skinless chicken breasts (1 breast per person)
Fresh mushrooms, sliced
Minced garlic
Butter
Mozzarella Cheese (allow 1 slice per chicken breast)
Vermouth
1 packet of Splenda
(The amount of all of the above ingredients depend upon how many
servings of this dish you are making)

In butter, brown chicken breasts.  Sprinkle with minced garlic, allowing
1 minced garlic clove per chicken breast.  Remove chicken, placing in
ovenproof dish.  Top chicken with slice of cheese.  Broil to melt cheese
& slightly brown.  Keep warm.
In same skillet, cook mushrooms (you might need to add additional
butter.)  Add approximately 3-4 tablespoons of vermouth mixed with
Splenda.  Heat, reducing slightly.  Spoon mushroom mixture over chicken
before serving.

Per serving: 3-5 carbs, depending upon the amt of mushrooms used.





#9877 From: glassmurf@...
Date: Tue Feb 1, 2005 2:33 am
Subject: Barbecue Strips
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Barbecue Strips
From alt.support.diet.low-carb

2 tbs. chopped parsley
2 large onions, finely chopped
1 pound mushroom caps, sliced
2 pounds sirloin, cut into strips
1 1/2 tbs. powdered mustard
1/2 cup sour cream
3 tbs. oil
3 tbs. unsweetened ketchup
freshly ground white pepper
salt to taste

Mix mustard powder, ketchup and enough hot water to form thick paste. Saute onions and mushrooms in 2 tablespoons of oil until golden and soft. Remove with slotted spoon to preheated Dutch oven. Add remaining oil to skillet and saute meat strips in batches. Transfer meat to Dutch oven. Put mustard paste and sour cream in skillet with any remaining juices. Stir gently until all ingredients are smoothly mixed. Pour over meat and onions and mix well. Gently simmer until hot. Sprinkle with parsley, salt, and freshly ground white pepper and serve immediately.


#9876 From: glassmurf@...
Date: Tue Feb 1, 2005 2:35 am
Subject: CAULIFLOWER-PARMESAN SOUP
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CAULIFLOWER-PARMESAN SOUP
from the Quick After Work Italian Cookbook, by Hilaire Walden 

Cookbook recipe calls for croutons on top, you could use pork rinds or skip it entirely.
Serves 4

2 1/3 cups  vegetable or chicken stock
1 medium cauliflower
1/2 cup (Hood's) milk or cream
Freshly grated nutmeg to taste
2-3 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste

Bring stock to a boil.
Divide cauliflower into florets, discarding tough parts of stalk. Chop remaining stalks.
Add all cauliflower pieces to stock, cover and simmer until very tender.
Pour soup into food processor or blender, add milk or cream and process until it is the desired texture.
Return soup to pan and stir in nutmeg, Parmesan, salt and pepper.
Reheat gently; do not allow to boil.




 
*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@...

#9875 From: glassmurf@...
Date: Tue Feb 1, 2005 2:34 am
Subject: Cantonese Egg Rolls
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* Exported from MasterCook *

                           Cantonese Egg Rolls

Recipe By     :Low Carb adaptation by Melissa Cathey/Loginasme
Serving Size  : 6     Preparation Time :0:00
Categories  : Breads                          Carbs 01-05
                Low Carb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        eggs
     1/2           cup  Carbsense Zero-Carb Baking Mix -- or flour
     1/2      teaspoon  salt
     2/3           cup  water
  4        tablespoons  peanut oil -- or corn oil
  2        tablespoons  Carbsense Zero-Carb Baking Mix -- or flour
  3        tablespoons  water
  1                cup  peanut oil -- or canola oil

Prepare the filling ahead of time. Prepare the 'skins'. Place the eggs in a
medium-size bowl. Beat until light, gradually adding the 1/2 cup flour and
salt. When the mixture is smooth, add the 2/3 cup water. Beat until blended.

Cooking the 'skins': Place an 8" skillet over medium heat. When it is hot
enough for a drop of water to bubble into steam, add 1/2 T. oil. When the
oil is hot, pour just enough batter into the pan to coat its surface thinly
when the pan is tilted. Fry less than 1 minute. Remove,  unfried-side-up, to
a clean towel or flat plate.  Continue frying until all  the batter is used
up. You should have 6-8 skins.

To fill the rolls: Blend the 2 T. bake mix  and 3 T water for a sealing
mixture. Place a circle of the egg roll in front of you. Spoon about 1/4 C.
of the filling horizontally along the lower third of the circle. With the
fingers, roll up the edge of the circle over the filling. Continue rolling
away from you, tucking in the sides of the circle as you roll. This forms a
packet. now brush the 'sealer' along the outer edge of circle and fold over
to make a flap. Press lightly with fingers to seal roll. Place each filled
roll on a clean towel or cookie sheet until ready to deep fry. At this point
the cooled, filled rolls may be wrapped in aluminum foil and frozen for later
use.

To deep fry egg rolls: Heat oil in 12" skillet over medium heat until it
sizzles around a cube of fresh bread (380 degrees F. on electric frypan).
Fry the egg rolls two at a time, until they are golden brown all over. Drain
singly on paper towels. Do not stack or the steam from the rolls will case
sogginess. Arrange on a platter in the original roll shape and serve.

Description:
  "Not extremely crisp, but good taste."
Cuisine:
  "Asian/Oriental"
Source:
  "low-carb-recipe-exchange@yahoogroups.com 2002"
Copyright:
  "Georges Spunt's "The Step-By-Step Chinese Cookbook""
Yield:
  "6 -8 wrapper 8" dia"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 468 Calories; 48g Fat (92.0% calories
from fat); 8g Protein; 1g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol;
216mg Sodium.  Exchanges: 1/2 Lean Meat; 9 1/2 Fat.


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



#9874 From: glassmurf@...
Date: Tue Feb 1, 2005 2:32 am
Subject: Spice Cake
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Spice Cake

Ingredients:

1/2 Cup Heavy Cream
1 Cup Soy Flour
1-1/2 Tbsp Baking Powder
Pinch Salt
1/2 Tsp Cinnamon
1/8 Tsp Ground Cloves
1/4 Tsp Nutmeg
3 Eggs
8 Packets Sugar Substitute
1 Teaspoon Brandy Extract
2 Teaspoons Vanilla Extract

Preheat oven to 325 degrees. Scald cream and remove from heat. Sift flour, baking powder, salt and spices together. Beat eggs with sugar substitute until very thick. Blend in flour mixture until smooth. Add warm cream and extracts to mixture. Pour batter immediately into 8 inch greased layer pan. Bake for 40 minutes or until done. 6.7 grams of Carbohydrates per Serving.

 

SugarBane's Low Carb Holiday Recipes


#9873 From: glassmurf@...
Date: Tue Feb 1, 2005 2:31 am
Subject: Waldorf Swiss and Turkey Salad
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Waldorf Swiss and Turkey Salad
Low Carb Recipe

Ingredients:
1/2 cup mayonnaise
2 tablespoons lc honey
1 cup sliced celery
1/4 cup coarsely chopped walnuts
1/2 pound (1/2-inch thick) slice deli turkey breast, cubed 1/2-inch
1/4 pound (1/2-inch thick) slice deli Swiss cheese, cubed 1/2-inch
2 medium (2 cups) Red Delicious apples, cored, coarsely chopped
6 lettuce leaves, if desired

Directions:
Combine mayonnaise and honey in large bowl; mix well.

Stir in all remaining ingredients except lettuce leaves.

Serve on lettuce leaves, if desired.

Yield: 8 (3/4-cup) servings

Nutrition information per serving:
Calories: 240
Fat: 18g
Cholesterol: 30mg
Sodium: 450mg
Carbohydrates: 12g
Dietary Fiber: 2g
Protein: 10 g
   
Low Carbohydrate Waldorf Swiss and Turkey Salad Recipe

#9872 From: glassmurf@...
Date: Tue Feb 1, 2005 2:29 am
Subject: SPICY HOT WINGS WITH ROQUEFORT SAUCE
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SPICY HOT WINGS by Anna Free

Folks go wild when these tongue-tingling baked
chicken wings are served

With this creamy dipping sauce as a mild
accompaniment.

10 whole chicken wings (about 10 lbs)

1/2 cup butter, melted

2-5 tsp hot pepper sauce

3/4 tsp garlic salt

1/4 tsp paprika



ROQUEFORT SAUCE:

3/4 cup sour cream

1 tbs dried minced onion

1 tbs cream (heavy)

1/2 cup crumbled Roquefort or blue cheese

1/4 tsp garlic salt

1/8 tsp ground mustard

Paprika, optional

Celery sticks, optional

Cut chicken wings into three sections; discard
wing tips. Place wings in a greased 15' x 10' x 1'
baking pan. Combine butter, hot pepper sauce, garlic
salt and paprika; pour over wings. Bake at 375
for 30 minutes. Turn; bake 20-25 minutes longer
or until chicken juices run clear. meanwhile for
sauce, combine the sour cream, onion, milk,
cheese, garlic salt and mustard in a blender.
Cover and process until smooth.
Pour into a bowl; sprinkle with paprika if desired.
Cover and refrigerate until serving. Drain wings.

Serve with sauce and celery if desired. Yield 6-8
servings



#9871 From: glassmurf@...
Date: Tue Feb 1, 2005 2:26 am
Subject: Chocolate Cream Cheese Muffins
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Chocolate Cream Cheese Muffins

1/4 pound melted butter
1/2 cup water
1/2 cup cream
3 eggs
1 teaspoon vanilla extract
10 Splenda packets
1 cup vanilla protein powder
1/4 cup high gluten flour
2 teaspoons baking powder
4 Tablespoons cocoa powder
8 oz cream cheese - divided into 12

Beat oil, eggs, water, cream, vanilla and Splenda. Mix in dry
ingredients. Place spoonful in muffin pans, place dollop of
cream cheese on top, top with a spoonful of remaining batter.

Cook for 18 - 20 minutes. (About 350° F)


#9870 From: glassmurf@...
Date: Tue Feb 1, 2005 2:23 am
Subject: Broccoli Bites
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Broccoli Bites 
Contributor: Mary
Serves: 36
Carbohydrates Per Serving: 2
Preparation Time: 30 minutes
Difficulty: Easy
Ingredients: 1 Head broccoli, florets only
2 T Water
4 T Butter
2 Eggs
1 C Parmesan cheese
1 Packet of dried cheddar cheese from a box of mac and cheese
1 t Sea salt
1/4 t Fresh cracked black pepper
1/8 t Cayenne pepper flakes
2 T Protein powder 
Cooking Instructions: Put broccoli florets and water in a plastic dish and cover. Cook on 
high for about 7 minutes or until tender. Drain well.
Put broccoli in a food processor and pulse. Add the butter, egg 
yolks, cheeses, seasonings and protein powder. Process until very smooth.
Put the mixture in a pastry bag fitted with a star tip. Pipe mixture 
onto a greased cookie sheet in circle shapes about 1 inch wide and 1 
inch high.
Place sheet in freezer for about 30 minutes to an hour until frozen.
Bake at 400 degrees for approximately 20 minutes or until golden brown.
Serving Suggestions: Serve these with warm hollandaise sauce for dipping. 

#9869 From: glassmurf@...
Date: Tue Feb 1, 2005 2:20 am
Subject: Mini Salsa Bites
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Mini Salsa Bites


8 oz. cream cheese

1/3 cup thick and chunky salsa

2 eggs, lightly beaten

1/2 cup shredded cheddar

1 T green onion chopped

1 garlic clove pressed


Preheat oven to 350. In a large bowl beat cream cheese until smooth. Blend in salsa and eggs. Stir in cheese, onion and garlic. Lightly spray a mini muffin pan with cooking spray, fill with mixture. Bake 15 - 18 minutes until centers are set. Remove from oven and cool in pan for 5 minutes. Top with additional salsa or sour cream. Makes 24.



#9868 From: glassmurf@...
Date: Tue Feb 1, 2005 2:19 am
Subject: Crab Stuffed Mushrooms
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Crab Stuffed Mushrooms


Large mushrooms

1 pkg. cream cheese

1 can crab meat, drained

5 cloves garlic, pressed

seasoned salt

4 T. butter (approx)

Wash mushrooms and remove stems. In a skillet melt butter. Add garlic and saute the mushroom caps briefly, just to start the cooking process. Remove to a baking dish. In a bowl combine the cream cheese, crab meat and seasoned salt to taste. Now pour in some of the butter/garlic from the pan, trying to scrape up the garlic bits. Stir until you get a nice consistency. Stuff mushroom caps and sprinkle with parmesan cheese if desired. Bake at about 350 for 20 or so minutes until the stuffing is bubbly.

(contributor's note: Added cheddar!)


#9867 From: glassmurf@...
Date: Tue Feb 1, 2005 2:14 am
Subject: Dottie's Cheesy Green Bean Casserole
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Dottie's Cheesy Green Bean Casserole

2 cans French cut green beans.
1 can (4 ounce) mushrooms - drained
1/2 medium onion - sliced thin and separated into rings
2 stalks celery - diced
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup assorted shredded cheeses
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Toasted slivered almonds

Melt the butter in skillet and saute the onions, celery and mushrooms until soft.
Blend mayonnaise and cream.
Mix everything together in a casserole and bake at 350 degrees covered for 30 minutes. Uncover last five minutes until slightly browned.

Top with toasted slivered almonds.
 
 
 
 

 

#9866 From: glassmurf@...
Date: Tue Feb 1, 2005 2:18 am
Subject: Rotel Artichoke Dip
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* Exported from MasterCook *

                           Rotel Artichoke Dip

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 1 *T L C                        Appetizers - Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  artichoke hearts -- drained and chopped
     1/2           can  Rotel tomatoes
  1                cup  mayonnaise
  1 1/2            cup  shredded Parmesan/Romano blend
                        Black Pepper to Taste
                        Garlic -- to taste

Mix and pour in pie plate. Bake at 350 til bubbly (about 20-25 min.)

Posted to TLC
05-20-2004, 09:29 PM   by  Lisa M


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

#9865 From: glassmurf@...
Date: Tue Feb 1, 2005 2:17 am
Subject: Deviled Eggs
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Deviled Eggs

Some people like some dry mustard or pickle relish in their deviled eggs,
but I don't. If you like them, add them. 

    *   1 dozen eggs 
    *   mayonnaise (to taste) 
    *   salt (just a little - to taste) 
    *   black pepper (a lot!) 
    *   paprika (optional - for garnish)

Eggs for deviled eggs are best if they're not extremely fresh. Buy the eggs
a few days to a week before you want to make the deviled  eggs.

Place the eggs in a large pan or Dutch oven. Cover them with cold water,
making sure that the water comes up an inch or two above the eggs. Discard any
eggs that float to the surface!

Place the pan or  Dutch oven on the stove and turn the burner to high. As
soon as the water  reaches a rolling boil, turn the heat down to medium and set
the kitchen  timer for 10 minutes.

When the timer goes off, remove the eggs from  the heat. With kitchen tongs,
take the eggs out of the water and place  them in a colander.

Wait until the eggs are just cool enough to  handle and shell the eggs under
running water to remove any bits of shell.  Place the shelled eggs back into
the colander to cool and dry.

***  Note: At this point you can put the eggs in a Zip Lock bag in the 
refrigerator, or you can halve them, devil the yolks, and refrigerate the  whites
and the deviled yolks separately until you want to put everything  together.
They're much easier to store this way than they are once they're  filled. You
can even take them separately to the party and fill the whites there.

Slice the whites in half and remove the yolks to a bowl.  (It's easiest if
you use a spoon to pry the yolks out of the whites.) Put the yolks in a bowl
and add several tablespoons of the mayonnaise, the salt, and the black pepper.
Use a hand mixer to whip the ingredients together.

Once the ingredients are thoroughly blended, continue to add mayonnaise a
tablespoon at a time until the yolk mixture is the consistency that you prefer.

Spoon the yolk mixture back into the egg white halves and sprinkle them with
paprika if you choose. Cover and refrigerate the deviled eggs until it's
time to serve  them.

***Note: Edible glitter is sugar and carbohydrate free, and if you want to
drive everyone nuts, you can sprinkle edible glitter in the team colors on the
eggs instead of paprika. You can find edible glitter in cake decorating
stores or in places like Michael's Crafts. Anyplace that carries Wilton cake
decorating products will have it.

***Variation:  Mixing a 6-ounce can of drained tuna or salmon in with the
yolks is quite good. With the fish, some people might like to add a little dried
dill  weed.

 
http://store.yahoo.com/carbsmart/superbowlparty.html

#9864 From: glassmurf@...
Date: Tue Feb 1, 2005 2:11 am
Subject: Chicken Salad Ham Rolls
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Chicken Salad Ham Rolls

4 servings
1 cup cooked chicken, diced
1/4 cup mayonnaise
1/4 cup chopped parsley
1/4 cup chopped celery leaves
1 teaspoon seasoned salt
6 black olives, diced
4 tablespoons minced fresh green pepper
8 slices boiled ham
Lettuce leaves

Combine all ingredients except ham and lettuce. Spread mixture on ham slices
and roll each one up, insert toothpick and place them seam side down on bed
of lettuce leaves.
Total Grams 6.8
Grams Per Serving 1.7

#9863 From: glassmurf@...
Date: Tue Feb 1, 2005 2:14 am
Subject: Kentucky Oven Fried Chicken
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* Exported from MasterCook *

                       Kentucky Oven Fried Chicken

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meats & Main Courses - Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  chicken
  2      eggs
  1 1/2           cups  Pork Rinds -- finely crushed
  1/2           cup  parmesan cheese -- grated
  2        Tablespoons  Dry Mustard
  5          teaspoons  Thyme
  4          teaspoons  Paprika
  1         Tablespoon  salt
  1         Tablespoon  Garlic Powder
  1      teaspoon  basil leaves
  1           teaspoon  oregano
  1           teaspoon  Celery Salt
  1           teaspoon  Savory
  1           teaspoon  Ginger
     1/2      teaspoon  pepper
     1/2      teaspoon  cayenne pepper

Preheat oven to 350F.
Place crushed pork rinds,cheese ,and spices in a large plastic bag.
Close bag and shake until thoroughly mixed. 
Beat eggs in small bowl with fork until well blended. 
Coat each piece of chicken with egg, and place 2/3 pieces of chicken in the
bag. 
Shake well till chicken is coated.
Place any remaining coating mixture from the bag on the chicken.
Place in oven and cook for approximately one hour, until coating is crispy
and
browned.
Shut oven off and leave chicken in for 10 more minutes.



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

Per Serving (excluding unknown items): 410 Calories; 29g Fat (64.4% calories
from fat); 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol;
1220mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 3
Fat.


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



#9862 From: glassmurf@...
Date: Tue Feb 1, 2005 2:12 am
Subject: GOAT CHEESE WITH SPINACH AND SUNDRIED TOMATOES
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GOAT CHEESE WITH SPINACH AND SUNDRIED TOMATOES
4 Servings

1 cup romaine lettuce (1.9 grams of carbs)
1/2 cup spinach (1.2 grams of carbs)
1 radish, diced (0.2 grams of carbs)
4 tbsp sundried tomatoes (1.5 grams of carbs)
3 tbsp olive oil
1 tbsp balsamic vinegar (0.9 grams of carbs)
1/4 pound goat cheese (0.6 grams of carbs)

Slice goat cheese, brush with oil and broil until golden. Serve on top of salad with diced radish and sundried tomatoes. Drizzle with oil and vinegar.

Carb Count: Recipe Total 5.3 grams of carbs, Carbohydrates Per Serving 1.2 grams of carbs
 
 
 

#9861 From: glassmurf@...
Date: Tue Feb 1, 2005 2:10 am
Subject: Blue Cheese Pecan Crackers
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Blue Cheese Pecan Crackers
 
Ingredients:
1/2 cup softened butter
1/2 pound softened blue cheese
1 egg, separated
salt to taste
freshly ground black pepper to taste
1/2 cup toasted pecans, finely chopped
1/4 cup gluten flour
1/2 cup oat flour
1/4 cup soy flour
1/4 cup pecan meal
1 cup pecan halves

 
Mix flours and pecan meal well in a medium bowl. Set aside. In a medium bowl, cream the butter and blue cheese until very smooth and creamy. Beat in the egg yolk and salt and pepper to taste. Add the chopped pecans and enough flour-mixture until the mixture forms a dough that will gather into a ball. Roll the dough into two 12 inch logs and wrap tightly and freeze for 30 minutes.

Preheat the oven to 375°F and heavily grease several baking sheets.

Slice the logs into 1/4 inch thick crackers and place 1/2 inch apart on the baking sheets. Place a pecan half decoratively on each slice. In a small bowl beat the egg whites until broken. Brush the egg whites over each cracker and pecan half. Bake for about 12 minutes, or until golden brown. Remove from the baking sheet and let cool on a paper towel lined wire rack.

Makes approximately 100 crackers. Trace of carbs per cracker.
 

#9860 From: glassmurf@...
Date: Tue Feb 1, 2005 2:09 am
Subject: Eggplant Mexican Style
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Eggplant Mexican Style

Ingredients:
1/2 eggplant
1/4 cup flax meal
1/4 cup olive oil
1/4 cup salsa
1/4 cup Mexican cheese blend

Slice the eggplant into circles. Soak each circle in olive oil, and then coat with flax meal. Spray on a bit more oil to stick the flax on. Grill for 5 minutes on first side, then flip to other side.

Add a dollop of salsa and then sprinkle cheese on each. Cook another 5 minutes or so to melt cheese. Serve and enjoy!!

This is truly one of my favorite dishes to eat with sour cream. I am a HUGE fan of potato pancakes and the outside crispiness tastes just like that to me. If you're not a fan of potato pancakes don't worry, they are really delicious to people who just love Mexican food too. They're a great substitute for nachos. The flax meal is crunchy with 0g carbs. Give it a try!

Servings: 2
Carbs per serving: 2g
 

#9859 From: glassmurf@...
Date: Tue Feb 1, 2005 2:08 am
Subject: Mustard Pork Chops
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Mustard Pork Chops
Serves 4
 
Season four 3/4" bone-in pork chops (about 5 oz each) with salt, pepper, and 1/4 tsp. of thyme. In a skillet cook pork chops in 1 Tbs. olive oil for 15 minutes. Remove. Add 1 small onion, sliced, and 1/4 tsp. thyme; cook 6 minutes. Add 1/2 c. white wine and 1 Tbs mustard cook 2 minutes. Remove from heat; stir in 1/4 c. sour cream.
 
Prep time: 5 minutes
Total time: 30 minutes
 
Per serving: Cal 303
Protein: 24 g
Carbs 4 g
Fiber 1 g
Cholesterol 80 mg
Fats: Saturated: 7 g, Trans. 1 g, Mono. 10 g Poly. 2 g
 

#9858 From: glassmurf@...
Date: Tue Feb 1, 2005 2:04 am
Subject: Sea Bass (or Shrimp) with MacPesto Sauce
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Sea Bass (or Shrimp) with MacPesto Sauce
 
1 & 1/2 pounds of Sea Bass filet (or any firm-fleshed mild-flavored fish)
1 green bell pepper cut in long strips
1 red bell pepper cut in long strips
1 medium zucchini, thinly sliced
3 large tomatoes cut in thirds
1/3 cup MacNut Oil
1 tablespoon of Chardonnay Vinegar
Juice of 1 lemon
RealSalt to taste

Lightly coat tomatoes, peppers, and zucchini with MacNut Oil and grill (or roast or saute them). Place on Platter. Place sea bass on grill and grill for about 3 minutes on 1 side turn over grill about 3 minutes on the other side or until cooked through. (Shrimp 1 minute on 1 side turn and 30 seconds on the other or until pink). Mix the Chardonnay Vinegar and RealSalt with the lemon juice and pour some over the vegetables; any leftover may be used for a salad dressing and will keep in the refrigerator for up to 5 days. Place Sea Bass on top of vegetables and spoon the MacPesto Sauce* over the Sea Bass. It is so GOOD!

 
* MacPesto Sauce

1/2 cup of coarsely chopped macadamia nuts
3/4 cup of loosely packed fresh basil
1/2 cup of loosely packed Italian parsley
2 lg. garlic cloves
1/2 teaspoon RealSalt
(about) 3/4 cup MacNut Oil
1 level Tablespoon of Parmesan Cheese
1/2 Tablespoon of Romano Cheese

Place all MacPesto ingredients in food processor and process until smooth. Add more MacNut Oil if desired. This sauce is also excellent for chicken, burgers, spaghetti squash, green beans, whole grain pasta and much more – let your imagination run with it.

Note: RealSalt is a natural unprocessed sea salt that provides a full spectrum of essential minerals. It is not bleached so adds an appealing color.

 
 

#9857 From: glassmurf@...
Date: Mon Jan 31, 2005 2:23 am
Subject: SALMON WITH ROASTED ASPARAGUS AND LEMON CAPER SAUCE
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* Exported from MasterCook *

SALMON WITH ROASTED ASPARAGUS AND LEMON CAPER SAUCE

Recipe By : shared by Bill C.
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Lowcarb


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon chopped capers -- drained
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon peel
1 1 1/2 pound salmon fillet -- skinless (1 1/4 to 1
1/2 inches
thick)
1 pound asparagus -- trimmed
1 tablespoon extra virgin olive oil

Whisk first 6 ingredients in small bowl to blend.
Season sauce with salt and
pepper. Preheat oven to 450F. Cut three 1/2-inch-deep
slits crosswise in
top of salmon (as if dividing into 4 equal pieces but
do not cut through).
Arrange asparagus in even layer on rimmed baking
sheet. Drizzle with oil and
turn to coat. Sprinkle with salt and pepper. Place
salmon atop asparagus;
sprinkle with salt and pepper. Roast until salmon is
just opaque in center,
about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce
over salmon. Cut into
4 pieces along slits and serve.

Per serving: calories, 336; total fat, 18 g; saturated
fat, 3 g;
cholesterol, 96 mg

Source:
"Bon Appetit - February 2001"

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

Per serving: 275 Calories (kcal); 13g Total Fat; (42%
calories from fat);
35g Protein; 4g Carbohydrate; 89mg Cholesterol; 135mg
Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : 3 g carb per serving (4 g carb / 1 g fiber)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0




#9856 From: glassmurf@...
Date: Mon Jan 31, 2005 2:22 am
Subject: Black Soybean Chocolate Cake
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Black Soybean Chocolate Cake
(from the CarbSmart RecipeExchange) 
(High protein, high fiber black bean cake)

1 can (15 ounces) black soybeans, Eden Organic
4 egg equivalents, 8 ounces Egg Beaters or similar substitute (0 carbs)
1 1/2 cups sugar or replace with Splenda (24 carbs)
1/2 teaspoon baking powder (1g carb, 0g fiber = 1 net)
1 teaspoon pure vanilla extract (1g carb, 0g fiber = 1 net)
3/4 cup unsweetened cocoa (35.25g carb, 21.75g fiber = 13.5g  net)
Mint leaves for garnish

Preheat oven to 350 degrees.
Place drained, rinsed beans in a food processor and puree until smooth.
With the processor running, pour in the eggs.
The fiber in the bean won't blend, so texture won't be entirely smooth. This
is normal.
Add sugar, baking powder, vanilla and cocoa.
Blend to combine ingredients.
Coat a 9-inch nonstick cake pan with vegetable spray. Pour in batter.
Bake on center rack for 40 minutes or until a toothpick inserted into the
center comes out dry.
The surface should be firm yet spongy.
Remove from oven and cool for 15 minutes.
Remove cake from pan.
Bring the torte to room temperature.
The torte tastes best cooled fully. It is more moist and dense the next day.

#9855 From: glassmurf@...
Date: Mon Jan 31, 2005 2:19 am
Subject: LOW CARB BUFFALO WINGS
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LOW CARB BUFFALO WINGS

They are delicious!

I use wings and cut the tips off

Marinade them in the following (measurements are
NOT known-just use your judgement)

about a half a cup of Tabasco or other hot sauce

1/2 cup olive oil

3 cloves fresh garlic

Some fresh onion or onion powder to taste (only to marinade)

the juice of one lime

Marinade this for at least 2 hours (I do it over night). Then use a grill
and barbeque them, or broil them. You can fry them, too, but I'm not one
for fried foods. My non-carb concerned friends LOVE my wings! Sorry I
don't have exact measurements, but just play around. It's spicy and tasty!


#9854 From: glassmurf@...
Date: Mon Jan 31, 2005 2:14 am
Subject: Crockpot Peanut Chicken
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  * Exported from MasterCook *

                         Crockpot Peanut Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Crockpot Cuisine                Meats & Main Courses -
Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2    pounds  chicken
     1/3           cup  Peanut Butter, Sugar free
  2              Tbsp.  soy sauce
  2              Tbsp.  orange juice
     1/4          tsp.  pepper

Combine all ingredients in 3-4 quart crockpot; mix well. Cover and cook on
low
for 6-8 hours or until chicken is tender and thoroughly cooked.

Source:
  "This recipe is based on one from Culinarycafe.com."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 418 Calories; 30g Fat (66.0% calories
from fat); 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 174mg
Cholesterol; 476mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0


#9853 From: glassmurf@...
Date: Mon Jan 31, 2005 2:13 am
Subject: Pepperoni Pizza Pie
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Pepperoni Pizza Pie

Katy Wheeler

This is for low-carbing pizza lovers everywhere! It has all the flavors of pizza, but has a crust made with ground almonds, butter and cheese. Although the carb counts are fairly high per serving, this is a very hearty and satisfying dish -- much more filling than a slice of regular pizza! It's important that the crust be precooked on a hot cookie sheet to help make the crust as crisp as possible. You can vary the toppings any way you like, but my family loves this version.

Ingredients
2 cups ground almonds (almond flour)
1/2 cup butter
1-2 cups grated cheese
1 small onion
1 cup chopped tomatoes (canned works well here)
1 small red pepper
1 small green pepper
12-15 pepperoni slices

Directions:
You will need an 8-inch metal pie dish and a cookie sheet. Place the cookie sheet in the oven and preheat the oven to 425 degrees F.

Melt the butter in a medium bowl and mix in the ground almonds. Press this mixture into the bottom and sides of the metal pie dish.

Sprinkle half of the grated cheese over the bottom of the mixture and bake in the oven on the cookie sheet for 10–15 minutes. Remove from the oven and allow to cool slightly.

Chop up the onion and peppers. Spread the chopped tomatoes in a layer over the bottom of the pie crust, then sprinkle over the remaining cheese, pile on the onions, peppers and finally the pepperoni. Return to the cookie sheet in the oven and bake a further 10 to 15 minutes until the cheese is bubbling and the vegetables and pepperoni are nicely browned. Serves four to six.

Per serving (1 slice): 19g carbohydrates; 7.25g fiber; 29.75g protein; 75g fat; 842.50 calories.

 

A hearty dish; 11.75g net carbs Low Carb: Recipes: Main courses: Pepperoni Pizza Pie


#9852 From: glassmurf@...
Date: Mon Jan 31, 2005 2:16 am
Subject: Coconut Custard a la Jena Marie
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Coconut Custard a la Jena Marie

2 cups heavy cream
6 egg yolks
1/2 cup perfect blend sweetener (you can use any sweetener to equal 1/2
cup of sugar)
1 tablespoon Da Vinci Vanilla syrup (you can use any of your favorite
flavors, I bet banana would be good!)
2 1/2 oz. unsweetened coconut (1/2 5 oz. bag)

You will need:
1 small pot
1 medium bowl
1 whisk
1 1/2 quart souffle dish or 4 ramekins
1 larger pan with high sides that the souffle dish will fit in
1 larger strainer

To make:
Preheat oven to 350 degrees.
Heat heavy cream until just beginning to boil
Whisk egg yolks and sweetener until mixed. Add Da Vinci syrup and whisk
until blended.
When heavy cream is boiling, pour SLOWLY into the yolks while stirring.
Stir until all is mixed well.
Stir in coconut.
Pour into souffle dish or ramekins.
Set custard into larger pan and set on lowest rack in oven. Pour enough
water into pan to come half way up the sides of the custard dish.
Bake for 25 minutes. Custard should be just barely set. Watch carefully
near the end. If top is browning, place a sheet of foil over the dish.
Let cool if you can wait that long! I can't so I eat it warm.

Jena Buttimer
http://www.jena-maries.com
"The one stop shop for your low carb baking needs"

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