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Low-Carb Lasagna


INGREDIENTS:

  • 30 ounces ricotta cheese
  • Mozzarella Cheese
  • Parmesan Cheese
  • 3 eggs
  • 2 1/2 pounds ground beef salt and pepper
  • garlic powder
  • 15 ounces tomato sauce --
  • 1 15 oz can - hunts, no
  • sugar
  • spices

PREPARATION:

  • Take ricotta put in a bowl. Add some mozzarella if you want to and add 3 eggs mix well and put aside.
  • Brown ground beef. Add salt, pepper, garlic powder and tomato sauce. 
  • Taste cause you might need more spices. Lightly grease a 10x13 pan with butter.
  • Put 1/2 of the meat mixture layered on the bottom.
  • Layer all of the cheese mixture over that, then the remaining meat mixture on the top.
  • Sprinkle top with mozzarella/parm mixture.
  • Actually...I left this top layer of cheese off to try and have less carbs and it was great.
  • Bake 350 degrees till bubbly...usually about 40-50 minutes.

Low-Carb Manicotti


INGREDIENTS:

  • 1 pound ground turkey -- or beef
  • 1 jar pasta sauce (I used
  • Classico Tomato & -- it was lowest in carbs)
  • Pesto
  • 1 tablespoon dried onions
  • 8 savoy cabbage leaves --
  • savoy is an oblong cabbage1 pound ricotta cheese
  • 1/2 cup grated parmesan
  • cheese -- divided
  • 1/2 teaspoon Italian
  • seasoning
  • 2 eggs

    PREPARATION:

    • Brown ground turkey or beef & onion in large skillet.
    • Add sauce, stir and simmer over low heat. 
    • Meanwhile, wash cabbage leaves, then dunk each one in boiling water for 30 seconds, followed by ice water for 30 seconds.
    • Lay flat to dry. Mix ricotta, 1/3 c. parmesan, seasoning, and eggs. Stir well. 
    • Cut cabbage leaves into uniform size by cutting off some of the thick stalk ends. 
    • Put 1/8 of cheese mixture onto thick end of each leaf, then roll up. 
    • Place in greased 9 x 12 casserole dish. 
    • Repeat with remaining cabbage leaves. Spoon turkey or beef sauce over top of cabbage rolls, sprinkle with remaining parmesan, cover tightly with foil, and bake at 350¼ for 1 hour

    NOTES: 

    • Counts for cabbage, pesto, and pasta sauce not included in totals.


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    Chicken Kiev


    INGREDIENTS:

    • 4 large chicken breast -- boneless
    • 1/4 cup Atkins bake mix -- optional
    • 1 egg -- beaten

    Garlic Butter:

    • 1/4 cup butter -- softened
    • 1 tablespoon parsley
    • 1/8 teaspoon garlic powder -- (or 1 clove garlic minced, but this
    • raises carb count a little)"Bread" crumbs:
    • 1 1/2 ounces plain pork rinds
    • 2 tablespoons parmesan cheese
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • 1 pinch garlic powder

    PREPARATION:

    • 1. Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes.
    • 2. Crush pork rinds finely (the finer they are, the more they resemble bread crumbs). Combine crushed pork rinds with other "bread" crumbs ingredients (parmesan cheese, oregano, parsley, and garlic powder).
    • 3. Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet.
    • 4. Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small "stick") in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts).
    • 5. Roll up chicken breasts with garlic butter in the center.
    • 6. Dredge rolled up chicken breasts in Atkins bake mix. Dip in or brush with egg and roll in "bread" crumbs.
    • 7. Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam-side down on a buttered baking sheet (with sides) and bake uncovered at 425 for 40 minutes.

    Chicken in Basil Cream


    INGREDIENTS:

    • 1/4 cup butter -- melted
    • 1/4 cup parmesan cheese -- could use pork rinds
    • (recipe called for dry bread crumbs)
    • 4 boneless breasts (about one pound)
    • 3 tablespoons butter
    • 1/2 cup chicken broth
    • 1 cup whipping cream
    • 4 ounces pimientos -- chopped
    • 1/2 cup grated parmesan cheese
    • 1/4 cup fresh basil -- minced
    • 1/8 teaspoon pepper

      PREPARATION:

      • Dip breasts in melted butter then in parmesan or crushed pork rinds, cook in skillet on both sides till juices run clear, about ten minutes.
      • Set aside and keep warm. 
      • Add broth to skillet, bring to boil, scraping the bottom of the pan to loosen browned bits. 
      • Stir in cream and pimentos; boil and stir one minute.
      • Reduce heat. Add Parmesan cheese, basil, and pepper. 
      • Stir till heated through, pour over chicken.

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      Chicken Marsala


      INGREDIENTS:

      • 2 cooked chicken breast halves -- (2 to 3) cubed
      • 2 cups heavy whipping cream
      • 1/4 cup chicken broth
      • 3 ounces Marsala Wine
      • 2 tablespoons butter2 tablespoons olive oil
      • 2 cloves garlic -- thinly sliced, optional
      • 4 mushroom -- sliced, optional
      • 1/2 teaspoon nutmeg

        HOW TO PREPARE:

        • Cook chicken until desired tenderness in some olive oil (keep in mind that the chicken will continue to cook a little bit after the sauce has been added. 
        • Add mushrooms, thinly sliced garlic and nutmeg. 
        • Cook until garlic and mushrooms just begin to soften.
        • Add marsala wine. Leave in for about three seconds and then add chicken broth and simmer for about 2 minutes.
        • Stir in cream and simmer until reduced to desired thickness.
        • Presto! Chicken Marsala. YUM!
        • You can play around with the chicken broth to cream ratio to find out which way you like your sauce. 
        • Be careful with the Marsala wine, though, because it's 3 grams of carbs per ounce.


        Chicken Paprika


        INGREDIENTS:

        • 4 boneless chicken breasts
        • 1 can cream of mushroom soup
        • 8 ounces sour cream paprika
        • red pepper flakes
        • olive oil

          HOW TO PREPARE:

          • Fry up chicken in olive oil till almost cooked. 
          • Add sour cream and soup. 
          • Do not add milk to soup. If the sauce seems a bit thick, add a  little water.
          • Add paprika and red pepper flakes to taste. 
          • Cook until chicken is no longer pink in the middle.

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          Baked Cheese-Zucchini


          INGREDIENTS:

          • 2 medium Zucchini -- sliced very thin
          • 1 Egg
          • 1 tablespoon prepared mustard
          • 1/8 teaspoon Ground white pepper1/8 teaspoon Ground nutmeg
          • 1 Green onion -- sliced thin
          • 1/2 cup Swiss cheese -- grated

          PREPARATION:

          • Put the zucchini in a colander or on towels to drain off the moisture
          • Combine the remaining ingredients.
          • Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole
          • Bake at 350 F for 40 to 45 minutes.

          Baked Eggplant Hashbrowns


          INGREDIENTS:

          • 1 small eggplant
          • salt
          • pepper
          • oregano2 cloves garlic
          • 2 tablespoons ricotta cheese

            PREPARATION:

            • Peel skins off of eggplant and cuts the flesh into 1-inch pieces.
            • Sprinkle with salt/pepper/oregano (to taste) and then sprinkle minced garlic over the top of the eggplant.
            • Pull off a little piece of the ricotta and put on top of the whole mix.
            • Bake until golden brown at 400 deg. You can also broil for 2 minutes to make them crispy.
            • I was liberal with the salt which made them taste great! Use all spices to taste though.
            • This is for those people who miss the greasy hashbrowns from diners and pancake places

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            Spanish 'Rice'


            INGREDIENTS:

            • 1 head cauliflower -- freshly ground
            • 1 bell pepper -- diced rough
            • 1/2 cup onion -- diced rough
            • olive oil
            • 14 1/2 ounces whole tomatoes -- canned
            • 1 tablespoon balsamic vinegar1 teaspoon Worcestershire sauce -- 1 to 2
            • 1 teaspoon splenda -- 1 to 2
            • salt and pepper -- to taste
            • 2 scallions - optional -- green only, chopped
            • garlic powder/salt - optional

              How to Prepare:

              • 1) In a small saucepan, add tomatoes, vinegar, Worcestershire sauce, splenda, salt and pepper, and garlic, if using. Break up tomatoes with a wooden spoon. Simmer on medium-low, covered for at least 30 minutes. Be careful not to let it cook down too much.
              • 2) Chop up peppers and onion and saute in olive oil a large skillet over medium-high heat, until the pepper and onion start to get a little charred.
              • 3) While peppers and onions are cooking, remove outer leaves of cauliflower, and cut away at the base until you are left with a stalk stem to hold onto and all the green cut away. Use the stalk as a handle and grate the entire head of cauliflower on the largest hole. It should be in small, grainy rice-like pieces.
              • 4) Add a little more olive oil to the skillet, and the cauliflower. Stir, to make sure the cauliflower is coated and continue to cook until it's soft like rice, but not mushy. (You may want to cover skillet with a lid and steam it a bit if you're in a hurry)
              • 5) Serve topped with tomato sauce and little chopped scallion (optional).

              Spanish spinach omlet


              INGREDIENTS:

              • 1 box frozen chopped spinach
              • 1 dash of Salt -- pepper, garlic salt
              • or other preferred spicesolive oil
              • 2 eggs

                HOW TO PREPARE:

                • Thaw spinach and drain excess liquid.
                • Saute spinach in about 3 TBLS. of olive oil.
                • Add desired spices ( also very good with chopped onions and fresh garlic.)
                • Beat eggs in a bowl.
                • Add sauteed spinach and mix with eggs.
                • Return to pan and fry on both sides till done. Yummy!

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                ECLAIR CAKE(1)


                INGREDIENTS:

                • Whole graham crackers
                • 2 sm. box vanilla pudding, instant
                • 3 c. milk
                • 8 oz. Cool Whip

                TOPPING:

                • 1/2 c. cocoa
                • 1/2 c. milk
                • 1/2 c. margarine
                • 2 c. granulated sugar
                • 1/4 tsp. salt
                • 1 tsp. vanilla

                PREPARATION:

                • Line 9 x 13 cake pan with whole graham crackers. 
                • Mix vanilla pudding and blend in Cool Whip and put half of the pudding mix on top of graham crackers. 
                • Another layer of whole graham crackers in pan and rest of pudding mixture on top of them. 
                • Finish with another layer of graham crackers. 
                • Coat and smooth out chocolate topping over top of the graham crackers. 
                • Topping: Mix and boil 1 minute only add margarine and vanilla. 
                • Let cool and keep stirring until smooth and thick. Spread on top. 
                • Refrigerate cake until used. Also any unused should be kept in the refrigerator. Iris Fryer

                ECLAIR CAKE(2)


                INGREDIENTS:

                • 1 lb. pkg. vanilla pudding
                • 2 c. of milk
                • 8 oz. Cool Whip
                • Lg. box graham crackers
                • 1 can Betty Crocker fudge frosting

                  PREPARATION:

                  • Grease sides and bottom of 9 x 13 dish. 
                  • In mixer blend vanilla pudding and 2 cups of milk. 
                  • Fold by hand 8 oz. Cool Whip layer graham crackers and pudding. 
                  • Starting with crackers, 4 layers of crackers, 3 layers of pudding. 
                  • Heat frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour.

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                  1-LIGHT CREAMY CHOCOLATE CHEESECAKE


                  INGREDIENTS:

                  • 2 c. graham cracker crumbs
                  • 3/4 c. butter, melted
                  • 1 (12 oz.) pkg. semisweet chocolate
                  • morsels
                  • 3 (8 oz.) pkg. cream cheese softened
                  • 1 1/4 c. sugar
                  • 3 eggs
                  • 1 tbsp. cocoa
                  • 2 tsp. vanilla extract
                  • 1 (16 oz.) ctn. commercial sour cream

                  PREPARATION:

                  • Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9-inch springform pan. 
                  • Place chocolate morsels in top of double boiler; bring water to a boil. 
                  • Reduce heat to low; cook until chocolate melts. 
                  • Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. 
                  • Add eggs, one at a time, heating well after each addition. 
                  • Stir in melted chocolate, cocoa and vanilla; beat until blended. 
                  • Serves 12. Stir in sour cream, blending well. 
                  • Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled) Let cool to room temperature on a wire rack; chill at least 5 hours. 
                  • Remove sides of pan. Garnish with chocolate curls, if desired.

                  • Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3, cholesterol 163, sodium 427, calcium 114.


                  2- CREAMY CHOCOLATE CHEESECAKE


                  INGREDIENTS:

                  • Vegetable cooking spray
                  • 8 choc. wafer cookies, crushed
                  • 1 (15 oz.) ctn. part skim ricott
                  • cheese, drained
                  • 1 (8 oz.) pkg. Neufchatel cheese,
                  • softened
                  • 1/2 c. frozen egg substitute, thawed
                  • 3 tbsp. skim milk
                  • 1/4 c. unsweetened cocoa
                  • 2 tbsp. praline liqueur
                  • 1 tbsp. vanilla extract
                  • 1 1/2 tsp. grated orange rind
                  • 2 egg whites
                  • 1/4 c. plus 2 tbsp. sugar

                    PREPARATION:

                    • Coat a 9-inch springform pan with cooking spray. 
                    • Dust bottom and sides of pan with crushed wafers. 
                    • Beat cheeses in a lg. bowl at med. speed of an electric mixer 2 or 3 minutes or until smooth. 
                    • Add egg substitute and milk, beating well. 
                    • Add cocoa and next 3 ingredients, beating well. 
                    • Beat egg whites (at room temp.) at high speed of electric mixer until soft peaks form. 
                    • Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. 
                    • Fold egg whites into cheese mixture. 
                    • Spoon over crushed wafers. 
                    • Bake at 275 degrees for 1 hour center will be soft but will firm when chilled. 
                    • Turn off oven, and leave cheesecake in oven for 30 minutes. 
                    • Remove from oven, and let cool to room temp.; cover and chill at least 4 hours. Remove sides of pan. 
                    • Garnish with chocolate curls, if desired.

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