Low Carb Transformation

Cauliflower Casserole w/Pepper Jack

2010-05-02T21:56:00.000-07:00

Recipe and photo by Cathy Ghavamian

1 - Head of Cauliflower
1 - 8oz Package Cream Cheese
4 - oz Pepper Jack Cheese grated
Salt, Lemon Pepper, Garlic Powder to taste

Break up cauliflower into pieces and boil until tender

Place cream cheese in a large microwavable bowl and microwave for 1 minute

Strain cauliflower and pour into bowl with the cream cheese

Add salt, lemon pepper and garlic powder to your liking

Mix with a hand mixer until creamy

Portion the mixture into individual Pyrex/casserole dishes or larger single and sprinkle the cheese on top.

Broil until cheese is brown and bubbly.

I served this with baked chicken for two people but if you have another side dish, it could easily feed four people. Great comfort food and really delicious with the cream cheese adding a rich tangy flavor.

Guaranteed to be the best cauliflower recipe you've ever eaten!!

605 calories, 10.5 net carbs - 2 servings

Chicken Stir Fry with Peanut Sauce

2010-04-22T20:16:00.000-07:00

Recipe and Photo by CJ Ghavamian

Ingredients:

4 Boneless Skinless Chicken Thighs or 3 Breasts
1/2 Medium Onion, chopped
1/2 Sweet Red Bell Pepper, sliced
8 oz Package of Sugar Snap Peas
2 Tablespoons Peanut Butter
3 Garlic Cloves, chopped
Red Ceyenne Pepper, salt, and lemon pepper to your taste.
Cooking oil suitable for stir fry

Cut chicken into bite size pieces, put in a bowl add spices, mix thoroughly and set aside
Cut onion and sweet red bell pepper and set aside

Heat oil in a deep fry pan or wok and cook chicken with garlic until cooked through and browned. Add the onion, sweet red bell pepper, cook for 1 minute. Add sugar snap peas and stir fry for 3-5 minutes depending upon how crunchy you want the vegetables. When ready, add the peanut butter and mix through; the heat of the food and liquid in the pan will make it more saucelike.

Turn out onto two plates and enjoy!

If you want your stir fry to be spicier, add more red pepper or even sriracha sauce right before the peanut butter.

808 Calories
13.2 Net Carbs
68% Fat 23% Protein 9% Carbohydrate

Maya's Low Carb Lemon Cheesecake

2009-10-02T21:05:00.000-07:00

Recipe and Photo from Maya Sprague

Ingredients:

CRUST:

1/2 Cup Almond Flour

1.5 Scoops Vanilla Whey Protein Powder

4 TBS Melted Butter

1 TBS Granular Splenda

1 tsp Vanilla Extract

Mix ingredients together and spread on bottom of ungreased springform pan. Bake at 350 degrees for 7 minutes or until golden brown. Remove from oven and cool before pouring cheesecake mixture onto crust.

FILLING:

4 – 8oz pkgs. Cream Cheese (softened)

1 Cup Sour Cream

1 tsp Vanilla Extract

2 tsp Lemon Extract

3/4 Cup Granular Splenda

3/4 Cup Powdered Erythritol

Several drops of Yellow Food Coloring

4 Large Eggs

Mix all ingredients except eggs together. Use mixer to beat mixture into very smooth batter. Add eggs slowly, using mixer. Pour into springform pan with crust already baked ahead of time.

Place pan in a larger pan and pour hot water around springform pan (about halfway up) being careful to not let water hit batter. Placing a dish between the pouring water and the springform pan helps to prevent the water from splashing on the cake.

Bake cheesecake at 300 degrees for one hour.

Turn oven down to 200 degrees and continue baking for one hour. Cake is done when firm to the touch.

When done, take a sharp knife and run it around the edge of the cheesecake to release it from the sides of the springform pan. Let it sit and cool completely. Cover with plastic wrap and place in refrigerator. Condensation may collect on the plastic wrap. Remove the wrap and replace so that the condensation does not drip onto the surface of the cake.

Nutritional Information (Fitday.com Calculations)

Option 1 – Counting ALL carbs, even sugar alcohols

Serving Size: 1/16 of Cheesecake

Calories: 309

Fat: 29

Sat. Fat: 17

Poly. Fat: 1

Mono. Fat: 8

Carb: 16

Fiber: 0

NET CARBS: 16

Protein: 9

Option 2 - Counting Carbs MINUS Fiber & Sugar Alcohols

Serving Size = 1/16 of Cheesecake

Calories: 309

Fat: 29

Sat. Fat: 17

Poly. Fat: 1

Mono. Fat:8

Carb: 5.4

Fiber: 0

NET CARBS: 5.4

Protein: 9

Personal Note:

The combination of Splenda and Erythritol together work so well that everyone I have ever made this for thinks it’s the “real thing” and has no idea it is sugar free. Erythritol is also a fantastic sweetener that typically doesn’t give gastric distress. Also, sometimes I have to bake it for fifteen minutes longer. It depends on your oven, etc.

Maya's Low Carb Pumpkin Cheesecake

2009-10-02T21:00:00.000-07:00

Recipe and Photo from Maya Sprague
Ingredients:

CRUST:

1/2 Cup Almond Flour

1.5 Scoops Vanilla Whey Protein Powder

4 TBS Melted Butter

1 TBS Granular Splenda

1 tsp Vanilla Extract

Mix ingredients together and spread on bottom of ungreased springform pan. Bake at 350 degrees for 7 minutes or until golden brown. Remove from oven and cool before pouring cheesecake mixture onto crust.

FILLING:

4 - 8oz pkgs. Cream Cheese (softened)

1 Cup Sour Cream

1 TBSP Vanilla Extract

2 Cups Pumpkin (canned or fresh)

1 tsp Cinnamon

1 tsp Allspice

3/4 Cup Granular Splenda

3/4 Cup Powdered Erythritol

4 Large Eggs

Mix all ingredients except eggs together. Use mixer to beat mixture into very smooth batter. Taste batter to see if it is sweet enough. If not, add equal parts Splenda and Erythritol in quarter cup increments. Add eggs slowly, using mixer. Pour into springform pan with crust already baked ahead of time.

Place pan in a larger pan and pour hot water around springform pan (about halfway up) being careful to not let water hit batter. Placing a dish between the pouring water and the springform pan helps to prevent the water from splashing on the cake.

Bake cheesecake at 300 degrees for one hour.

Turn oven down to 200 degrees and continue baking for one hour. Cake is done when firm to the touch.

When done, take a sharp knife and run it around the edge of the cheesecake to release it from the sides of the springform pan. Let it sit and cool completely. Cover with plastic wrap and place in refrigerator. Condensation may collect on the plastic wrap. Remove the wrap and replace so that the condensation does not drip onto the surface of the cake.

Nutritional Information (Fitday.com Calculations)

Option 1 - Counting ALL carbs, even sugar alcohols

Serving Size: 1/16 of Cheesecake

Calories: 376

Fat: 36

Sat. Fat: 21

Poly. Fat: 1

Mono. Fat: 10

Carb: 23

Fiber: 2

NET CARBS: 21

Protein: 10

Alcohol: .625

Option 2 - Counting Carbs MINUS Fiber & Sugar Alcohols

Serving Size = 1/16 of Cheesecake

Calories: 373

Fat: 36

Sat. Fat: 21

Poly. Fat: 1

Mono. Fat: 10

Carb: 9

Fiber: 3

NET CARBS: 6

Protein: 10

Alcohol: .625

Personal Note:

The combination of Splenda and Erythritol together work so well that everyone I have ever made this for thinks it's the "real thing" and has no idea it is sugar free. Erythritol is also a fantastic sweetener that typically doesn't give gastric distress. Also, sometimes I have to bake it for fifteen minutes longer. It depends on your oven, etc.

Maya's Low Carb Chocolate Cheesecake

2009-10-02T20:51:00.000-07:00

Recipe and Photo from Maya Sprague

Ingredients:

CRUST:

1/2 Cup Almond Flour

1.5 Scoops Vanilla Whey Protein Powder

4 TBS Melted Butter

1 TBS Granular Splenda

1 tsp Vanilla Extract

Mix ingredients together and spread on bottom of ungreased springform pan. Bake at 350 degrees for 7 minutes or until golden brown. Remove from oven and cool before pouring cheesecake mixture onto crust.

FILLING:

4 - 8oz pkgs. Cream Cheese (softened)

7 oz. Unsweetened Baker’s Chocolate (melted)

1 Cup Sour Cream

2 TBSP Vanilla Extract

1 Cup Granular Splenda

1 Cup Powdered Erythritol

4 Large Eggs

Mix all ingredients except eggs together. Use mixer to beat mixture into very smooth batter. Taste batter to see if it is sweet enough. If not, add equal parts Splenda and Erythritol in quarter cup increments. Add eggs slowly, using mixer. Pour into springform pan with crust already baked ahead of time.

Place pan in a larger pan and pour hot water around springform pan (about halfway up) being careful to not let water hit batter. Placing a dish between the pouring water and the springform pan helps to prevent the water from splashing on the cake.

Bake cheesecake at 300 degrees for one hour.

Turn oven down to 200 degrees and continue baking for one hour. Cake is done when firm to the touch.

When done, take a sharp knife and run it around the edge of the cheesecake to release it from the sides of the springform pan. Let it sit and cool completely. Cover with plastic wrap and place in refrigerator. Condensation may collect on the plastic wrap. Remove the wrap and replace so that the condensation does not drip onto the surface of the cake.

Nutritional Information (Fitday.com Calculations)

Option 1 - Counting ALL carbs, even sugar alcohols

Serving Size: 1/16 of Cheesecake

Calories: 376

Fat: 36

Sat. Fat: 21

Poly. Fat: 1

Mono. Fat: 10

Carb: 23

Fiber: 2

NET CARBS: 21

Protein: 10

Alcohol: .625

Option 2 - Counting Carbs MINUS Fiber & Sugar Alcohols

Serving Size = 1/16 of Cheesecake

Calories: 373

Fat: 36

Sat. Fat: 21

Poly. Fat: 1

Mono. Fat: 10

Carb: 9

Fiber: 3

NET CARBS: 6

Protein: 10

Alcohol: .625

Personal Note:

The combination of Splenda and Erythritol together work so well that everyone I have ever made this for thinks it's the "real thing" and has no idea it is sugar free. Erythritol is also a fantastic sweetener that typically doesn't give gastric distress. Also, sometimes I have to bake it for fifteen minutes longer. It depends on your oven, etc.

Zimmy's Famous Baked Meatballs

2009-10-02T12:25:00.001-07:00

Posted by Zimmer on the LCT Forum

Finally! Meatball success!!!

Preheat oven to 400 degrees.

1 lb. Ground meat (beef/veal/pork combo) 1/3 lb each

1 large egg

garlic powder to taste

oregano to taste

salt and pepper

grated Parmesan cheese

¼ cup almond flour

Mix this stuff with your hands (I assume you threw all the ingredients into a large mixing bowl, right?) and make sure you combine thoroughly . Don’t roll them, or over-knead, just form basic ball-like shapes around 2” in diameter. Bake for 20 – 22 minutes until the outsides of the balls are browned and you smell the goodness of the baking meat.

OR

Roll into 1” balls and bake for 10 – 15 minutes

Wonder Chicken

2009-10-02T12:22:00.001-07:00

Recipe by Oscar H. Preis
- Posted by Ophelia on LCT Forum

Try this and you’ll see why it’s called Wonder Chicken! You can make more of these delicious chicken rolls and freeze them until needed.

Carbohydrate: 2.9 minus 0.4 gm fiber

Protein: 31 gm

Yield: 2 servings

Ready in: 45 minutes or less

Ingredients:

2 chicken breasts

1/3 cup red and green bell peppers diced into small cubes

1 clove garlic, minced

2 Tbsp pine nuts

salt & pepper to taste

4 slices smoked turkey breast, thin sliced

2 tbsp cream cheese

2 tsp butter

Preparation:

Butterfly each chicken breast and place in a zip-lock plastic bag. Pound them with a meat hammer to ¼ inch thickness. Season each one with very little salt and white pepper.

In a small skillet, heat the butter and saute the garlic, bell peppers and pine nuts for 3 – 4 minutes. Move this to a small bowl to cool a little. Add the cream cheese and very little salt and white pepper and mix until smooth.

Place half of the cream cheese mixture in each chicken breast and roll them up to enclose the cream cheese.

Take two sheets of aluminum foil and spray with non-stick cooking spray. Place 2 slices of smoked turkey on each piece of aluminum foil, add the chicken and roll up into a tight roll. Refrigerate this for at least one hour or put in freezer for 30 minutes.

To cook, preheat the oven to 470 F and broil the chicken close to the heat for 20 minutes, turning it a little every 6 minutes. (The meat thermometer should register 140 deg F.)

To serve, remove the foil and cut each breast in half.

Verde Mole

2009-10-02T12:21:00.001-07:00

Recipe posted by Ophelia on the LCT Forum

This unusual twist on a south of the border favorite combines asparagus and broccoli for a fresh, flavor-packed base. Serve this spread with Fajitas and/or Taco Salad.

Ingredients:

4 C water

1 Lb. Asparagus, trimmed

2 C Broccoli Florets

1 Serrano Chile, seeded and chopped, or 2 jalapeno chiles, seeded and chopped ( 1 Tbsp.)

1/2 C plus 2 tbsp. Coarsely chopped fresh cilantro, divided

3 T sour cream

1/8 tsp salt

¼ tsp ground cumin

1/8 tsp freshly ground black pepper

2 T fresh lime juice, or to taste

Directions:

In a 3-quart saucepan, bring the water to a boil. Add asparagus and broccoli; return to boil and cook until tender, 5 – 7 minutes. Drain. Place in a food processor with the chile and ½ cup cilantro. Pulse to combine, then process for 1 minute. . Scrape down sides of bowl, and process for 1 minute more. Add sour cream, salt, cumin, pepper, remaining cilantro and the lime juice; pulse for 30 seconds to combine.

Transfer to a serving bowl, cover and chill for 30 minutes before serving. (this recipe can be prepared up to 3 days in advance and stored, refrigerated in an airtight container.)

Servings: 12

Yield: about 2 cups

Prep time: 20 minutes

Cook time: 10 minutes

Chill time: 30 minutes

Nutrition per serving:

Carbohydrates: 2 gm

Net Carbs: 1 gm

Tuna or Salmon Muffins

2009-10-02T12:18:00.001-07:00

Recipe from Linda’s Low Carb Menus and Recipes

2 6-oz cans tuna or salmon, drained well and flaked

2 eggs

¼ cup celery, chopped fine (1 oz)

2 Tbsp. Onion, chopped fine (1/2 oz)

¼ cup green bell pepper, minced (1 oz)

2 oz cheddar cheese, shredded

salt and pepper to taste

pinch of Old Bay Seasoning

Mix all ingredients together and spoon into 6 well-greased muffin cups. Bake at 350 degrees for 30 minutes, until puffed , set and lightly browned.

Makes 6 servings

Can be frozen

Per serving: 109 calories, 8 gm fat, 12 gm protein, 1 gm carbohydrate, trace dietary fiber, 1 g net carb

Serve with Tartar Sauce or Chilpotle Mayo.

Tracy's Slaw

2009-10-02T12:15:00.001-07:00

Rosedale Recipe

¼ head of cabbage (yield approx. 11/2 cups)

¼ medium onion (yield approx. ½ cup)

4-5 medium sized broccoli florets (yield approx. ½ cup)

3: section of daikon (aka icicle) radish (yield approx. ½ cup)

small handful of cilantro (approx 2 TBSP)

2 – 3 tbsp homemade mayo

2 tbsp vinegar

1 tsp Splenda or Stevia powder

Salt & Pepper to taste

Shred all veggies in a food processor, blend in the vinegar, mayo, Splenda, Salt and pepper. (Feel free to add more mayo if you like it ‘wetter’)

Yield approx 2 ½ to 3 cups

"The Poka-Dotted Queen" AKA Venezuelan Chicken Salad

2009-10-02T12:14:00.001-07:00

Posted by Ophelia on LCT Forum

In Venezuela, one of the most popular dishes is the arepa (a corn flour pancake-type thing that you can stuff with cheese, ham, black beans or other ingredients).

One of the most popular kinds of arepas is the Reina Pepeada, the “Polka-Dotted Queen”

Don’t ask me why it’s called that, but I had a hankering for one the other day. Since corn flour was out of the question, I simply made the stuffing and rolled it up in a LC tortilla.

Yummers!!!!!

Here’s the recipe (this is so easy, you’re going to laugh).

Reina Pepeada Stuffing

(Chicken Avocado Salad)

Basically, just mush up some avocado with mayo, diced chicken, salt and pepper…. and presto!

Good on its own, spread on some LC bread or rolled into a LC tortilla.

Tasty Chicken "Muffins"

2009-10-02T12:05:00.001-07:00

Recipe from Linda’s Low Carb Menus & Recipes

12 oz can chicken, drained and flaked

2 eggs

¼ cup celery, minced, 1 small stalk

1 tsp dried minced onion

¼ tsp pepper

½ tsp chicken seasoning (or poultry seasoning)

2 tbsp pimento, minced, optional

2 oz cheddar cheese, shredded

Mix all ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups.

Bake at 350 degrees 30 – 35 minutes, until set and lightly browned.

Makes 6 muffins

Can be frozen

Per muffin: 160 calories, 9 gm fat, 17 gm protein, 1 gm carbohydrate, trace dietary fiber, 1 net carb

Can use leftover chicken or rotisserie chicken….just need 12 oz.

Tandoori Chicken

2009-10-02T12:03:00.001-07:00

Recipe posted by VegasLoser on LCT Forum

Prep Time: 15 min . Cook Time: 20 min.

Servings: 4

Marinade time: 4 hours

4 boneless skinless chicken breasts

2 tbsp fresh lemon juice

1 tbsp olive oil

2 tsp turmeric

2 tsp paprika

2 tsp fresh ginger root, finely shredded

2 cloves garlic, finely chopped

1 tsp salt

1 tsp curry powder

1 tsp ground cardamom

½ tsp chili powder

¾ cup lowfat plain yogurt

Make deep diagonal cuts in the chicken. Sprinkle with lemon juice. Mix together next 9 ingredients in a bowl. Mix in the yogurt. Coat chicken completely with the tandoori mixture. Place in a bowl, cover and refrigerate for at least 4 hours. Place chicken on a preheated grill, brushing with extra tandoori mixture. Turn frequently until chicken is tender and juice runs clear, about 12 – 14 minutes. Remove, cover with foil, and continue cooking until the chicken is slightly blackened, about 5 – 10 more minutes.

Per serving: 276 calories, 6.8 gm fat, 23% calories from fat, cholesterol 108 mg., protein 45.0 gm., carbohydrates 6.8 gm, fiber 1.0 gm, sugar 4.2 gm, sodium 305 mg.

Diet points 6.4. NET CARBS: 5.8 gm.

Taco Seasoning

2009-10-02T12:02:00.001-07:00

Recipe from Linda’s Low Carb Menus and Recipes

1 tsp chili powder

¾ tsp paprika

¾ tsp cumin

½ tsp onion powder

½ tsp salt

3/8 tsp garlic powder

pinch cayenne

Combine and add to 1 lb browned and drained ground beef. Add a little water if desired.

This will be drier than taco meat made with a commercial mix due to lack of thickeners.

It tastes just as good as the store bought kid as is a lot cheaper to make.

I mix up a bunch of this and put in a small jar. I just measure out 4 tsp of the mixture per 1 lb of ground beef.

Stuffed Mushrooms

2009-10-02T12:00:00.001-07:00

(2) 8-oz. Packages of large mushrooms (pick the largest mushrooms you can find).

1/2 pound of Sweet Italian Sausage

¾ cup of finely shredded (not grated) parmesan cheese

½ cup of finely shredded mozzarella cheese

2 oz. Cream Cheese

1 tsp. Italian Seasoning

¼ cup olive oil

Coarse salt for sprinkling

Preheat oven to 425 deg.

Wipe the mushrooms with a damp paper towel, and remove the stems. Place the mushroom caps in a large zip-lock bag and add the olive oil. Zip shut and shake until the mushrooms are coated lightly. Place mushrooms, stem side UP on a large sided cookie sheet. Sprinkle the inside of each cap with a little coarse salt.

Bake for 10 minutes, flip the mushrooms over and bake for 6 minutes more. Place mushroom caps on a double thickness of paper towels, stem side down.

This pre-baking forces excess moisture out of the mushrooms. Let cool about

10 minutes.

While the mushroom caps are cooling, turn oven down to 350 deg. In a medium mixing bowl, blend together the raw sausage, cheese, cream cheese and seasoning.

Once the mushrooms are cool, place them stem side up on the cookie sheet and stuff with the filling. Bake for 20 minutes.

Makes approximately 24 mushrooms.

Stuffed Avocado w/Cilantro Mayo

2009-10-02T11:58:00.001-07:00

Posted by Mona on LCT Forum

For the Avocado Stuffing:

2 to 3 ripe avocados, halved, pitted, and pulp removed

2. tomatoes, diced

1 small onion, diced

7 ripe olives, chopped

For the Cilantro Mayonnaise:

½ cup mayonnaise

½ cup sour cream

2 tbsp fresh cilantro leaves, chopped

1 small orange, zested and juiced ( only use zest and juice)

salt & freshly ground black pepper

Dice the avocado pulp. Combine the pulp with the tomatoes, onion and olives and mix well. Fill the avocado shells with the mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.

Spicy Chili Pork Chops

2009-10-02T11:56:00.001-07:00

Recipe from Chrissy on the LCT Forum

4 boneless pork chops (4 oz each)

Rub:

½ tbsp salt

½ tbsp cumin

½ tbsp black pepper

½ tbsp chili powder

1 tbsp paprika

½ tbsp garlic powder

½ tbsp ground ginger

Mix spices together; rub spice mixture into all sides of meat.

Grill or broil 10 – 15 minutes on each side or until done.

4 gm carbs, 219 calories, 19 gm. Protein, 0 fiber

per serving.

Spicy Chicken Thighs

2009-10-02T11:55:00.001-07:00

Servings: 4

Prep Time: 5 minutes Cook Time: 25 minutes

1 ½ tbsp. Chili powder

1 tsp. Ground coriander

¾ tsp. Garlic powder

1 tsp. Ground cumin

½ tsp. Dried oregano

¼ tsp. Chili pepper flakes

4 chicken thighs

Prepare grill or broiler. Combine first 6 ingredients in a bowl. Spread mixture between skin and meat of each thigh. Grill or broil 25 – 30 minutes, turning occasionally until cooked throughout.

Per serving: 159 calories; 5.4 gm. fat; 31% calories from fat; 100 mg. Cholesterol; 24.4 gm. protein; 2.6 gm. carbohydrates; 1.4 gm. dietary fiber; .5 gm. sugar; 134 mg. Sodium; 1.2 gm net carbs per serving.

BBQ Sauce 2

2009-10-02T11:53:00.001-07:00

Modified Dana Carpender recipe

¼ Cup Butter

¼ Cup granulated Splenda or equivalent

¼ tsp garlic powder

½ tsp onion powder

1 tsp salt

1 tsp dry mustard

1 tsp paprika

½ tsp chili powder

½ tsp pepper

1 ½ cups water

¼ cup cider vinegar

1 tbsp Worcestershire sauce

6 oz can tomato paste

1 tbsp liquid smoke

MIX first 13 ingredients in a medium pot. Bring to a light boil, then simmer 20 minutes.

Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes.

Makes about 2 ¼ cups sauce.

Per 2 tbsp: 61 calories; 5 gm fat; 1 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs.

Shrimp in Cream Cilantro Sauce

2009-10-02T11:52:00.001-07:00

2 tbsp. Unsalted butter

2 tbsp. Minced shallots

1 tbsp. Minced garlic

½ lb. Raw shrimp, shelled and de-veined

¼ cup minced fresh cilantro

½ cup chicken stock

½ cup heavy cream

kosher salt to taste

freshly cracked black pepper

In a hot, heavy saucepan, melt butter over medium heat. Add shallots, and sauté until almost translucent; stir in garlic and sauté for a few seconds. Quickly add in shrimp, then season with salt and pepper. Stir-fry until shrimp barely begin to turn pink.

Sprinkle with cilantro. Pour in stock and stir; let cook for about 1 minute. Mix in cream. Remove shrimp from sauce when they begin to curl inwards. (If you wait for them to curl in tightly they will already be overcooked.) Place in serving dishes and keep warm. Cook sauce, stirring, until it begins to brown slightly, thicken and bubble. Remove from heat and pour sauce over shrimp.

Shrimp & Nori Rolls

2009-10-02T11:50:00.001-07:00

By Karen Barnaby

Serves 4

1 cup shrimp

1 Tbsp mayonnaise

1 green onion, thinly sliced

2 sheets Nori

¼ English cucumber, seeded and julienned

1 Tbsp toasted Sesame Seeds

Make sure that the shrimp are thawed and well drained. Chop the shrimp. Combine with the mayonnaise and green onion. Lay out one sheet of nori lengthwise on a flat surface. Place ½ of the shrimp mixture 1 inch from the edge. Lay half the cucumber evenly beside the shrimp. Sprinkle with half the sesame seeds. Roll up tightly. Repeat with the remaining ingredients. Cut each roll into 6 pieces.

Total Carbohydrates: 5.1

Total Carbohydrates minus Fiber: 3.79

Carbohydrates per Serving: 1.27

Carbohydrates per Serving minus Fiber: 0.94

Savory Chicken Salad

2009-10-02T11:47:00.001-07:00

Posted by Sherrie on the LCT Forum
2.5 Lb. Chicken Breast (Boneless/Skinless)

1 tbsp Emeril’s Essence

1 tbsp Granulated Garlic

In a large pot of water, add chicken and bring to a boil, cook until tender. Dice very small. Set aside to cool.

1 cup celery, including some center pieces with green tops

¼ cup green onions, chopped

½ cup green pepper, diced fine

1 small can diced green chiles

1 tbsp pimento

2 tbsp Creole mustard

¾ cup mayonnaise (not Miracle Whip)

1 tbsp Louisiana hot sauce

Mix the above ingredients in a large bowl.

Mix the cooled chicken with the chopped ingredients

20 gm carb for the entire recipe

6 1-cup servings @ 3.3 gm carbs each

Rose's Fat Flush Soup

2009-10-02T11:45:00.001-07:00

Recipe by Ann Louise Gittleman
Posted by Peggy on LCT Forum

Servings: 4 Preparation Time: 1:20

1 lb. Ground beef

16 oz. Tomato puree

16 oz. Water

½ onion, chopped

1 cup spinach, chopped

1 cup green beans, chopped

¼ tsp garlic powder

½ med. Green pepper, chopped

½ med. Red pepper, chopped

1 celery stalk, chopped

Brown meat in a skillet over medium heat until no longer pink.

Drain fat.

Place the browned meat in a large pot with all remaining ingredients.

Cook over medium-low heat for about an hour.

Notes: 11.6 gm. carbohydrates per serving

Ropa Vieja

2009-10-02T11:43:00.001-07:00

3 lb chuck or rump roast

1 large onion, sliced

1 tomato, quartered

1 carrot, cut into 1” pieces

4 cloves garlic

Combine beef, onion, tomato, carrot and garlic with enough water to cover. Bring to a boil over high heat. Skim off scum that rises to the survace. Reduce heat and simmer, skimming often until meat begins to fall apart.

Strain the meat from the broth and shred into strips. (The broth can be used for a soup base but is not used in the rest of this recipe.)

TO FINISH THE DISH:

4 Tbsp olive oil

4 cloves garlic, minced

1 large onion, thinly sliced

1 large green pepper, cored, seeded and thinly sliced

1 red pepper, cored, seeded and thinly sliced

1 tbsp. Cumin or to taste

2/3 cup tomato puree

6 tbsp white wine

salt and pepper to taste

Heat oil in a large non-reactive pot over medium heat. Add the garlic, onion and peppers and sauté until soft but not brown. Stir in the shredded meat, cumin, tomato puree, wine, salt and pepper. Heat until the meat is well coated with the salt and it reduces a little. Correct seasonings with more cumin, salt and pepper to taste.

Ribeye Steak w/Stilton

2009-10-02T11:41:00.001-07:00

Posted by Mind-full on LCT Forum

For Cathy’s DH and anyone else who enjoys steak – if you swear you don’t like bleu cheese, leave that thought behind you. I hated the stuff prior to this recipe:

¼ lb. Stilton, softened (1/2 cup)

½ stick butter, softened

¾ cup water + 1 tbsp vinegar (I use balsamic) + 1 tsp Splenda

2 tsp. Green peppercorn (any color will work, but green is milder)

½ cup heavy cream

2 tsp parsley

2 ribeye steaks

salt & pepper

Cream together cheese and butter. In a saucepan, bring water, vinegar/Splenda and peppercorn to a boil and reduce by half. Turn heat to low, whisk in cheese a little at a time. Whisk in parsley. Remove from heat.

Grill steaks in a grill pan, 6-8 min. per side. Let stand on cutting board 10 minutes. Slice thin and serve with warm sauce.

This recipe was originally a Sara Moulton one, Lced by me. The original called for white grape juice, for which white wine might be a sub, but I prefer the water, vinegar and sugar, as all the sauce needs is a little sweetness, a little tartness and a bit of liquid to allow for the melding of flavors.

Bon appetite!

Reuben Casserole

2009-10-02T11:39:00.001-07:00

Recipe by Maire on the LCT Forum

1 lb. Sliced Deli-Style Corned Beef

4 – 6 oz. Swiss Cheese

One 16 oz. Jar/can Sauerkraut

4 tbsp low carb Thousand Island Dressing

On each plate layer ¼ of the corned beef

Drain Sauerkraut of its juice and lay ¼ cup on top of the beef and spread with 1 tbsp of the dressing. Top with 1 slice cheese and microwave until heated and cheese is melted. All four servings may also be baked together in a casserole dish.

**Can make your own Thousand Island Dressing from mayonnaise, sugar-free catsup and dill relish or Splenda Sweetened relish.

Makes about 4 servings at 5 gm per serving.

Pumpkin Soup

2009-10-02T11:36:00.001-07:00

2 cups pumpkin puree (not pumpkin pie filling) (1 can)

4 cups chicken broth

½ onion, minced

1 cup mushrooms, chopped

½ cup cream and ½ cup water

1 clove garlic, minced

1 Tbsp. Italian Seasoning

½ lb spicy Italian Sausage

Brown Sausage, drain, then add onion, garlic, mushrooms, herbs.

Stir in pumpkin. Stir in broth. Simmer 20-30 minutes. Stir in cream/water mixture and simmer another 10 – 15 minutes. Season to taste with salt/pepper.

Awesome….I LOVE this stuff. Don’t be afraid to try it, just because it’s pumpkin.

Pumpkin Custard

2009-10-02T11:34:00.001-07:00

15 oz can pumpkin (Not pumpkin pie filling)

½ cup granulated Splenda

1 T Brown Sugar Twin (Optional)

2 eggs

½ cup heavy cream

½ cup water

1 tsp vanilla

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1/8 tsp ginger

1 cup heavy cream, whipped, optional

Combine in a large bowl in order given; beat well. Pour into a large buttered pie plate. Bake at 350 degrees 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream if desired.

8 servings: each with 97 calories, 7 g fat, 2 g protein, 7 g carbs, 2 g dietary fiber, 5 g net carbs.

Portobello Parmesan

2009-10-02T11:33:00.001-07:00

2 portobello mushroom caps

Salt & pepper to taste

Pinch garlic powder

2 Tbsp spaghetti sauce

2 oz mozzarella cheese, shredded, ½ cup

1 oz. Freshly grated parmesan cheese, ¼ cup

fresh parsley, chopped, optional

Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400 deg. for 10 minutes. Turn the caps stem side down and bake another 5 minutes.

Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tbsp of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400 deg. about 5 to 7 minutes, until the cheese is melted and bubbly. Garnish with chopped parsley if desired. Serve as a meatless main dish or as a side dish.

Makes 2 servings

Per Serving: 198 calories; 12 gm. fat; 15 gm. protein; 8 gm. carbohydrates; 2 gm. dietary fiber; 6 gm. net carbs.

Modified (LC’d) version of a Giada De Laurentis

Pork Tenderloin w/Tomatoes and Green Olives

2009-10-02T11:30:00.001-07:00

Recipe posted by “Peggy” on LCT Forum

Serving Size: 6 Preparation Time: 1:00

2 plum tomatoes, seeded and chopped

¼ c green olives, chopped

¼ cup chicken broth

2 T lemon juice (or juice of one lemon, may add zest if desired)

1 tsp fresh rosemary, chopped

2 garlic cloves, pushed thru press

1 T Olive Oil

1 ½ lb. Pork tenderloin

½ tsp salt

¼ tsp pepper

1 cup chicken broth

2 tsp ThickenThin Not Starch

dash red pepper flakes

Preheat oven to 400 degrees.

Combine tomatoes, olives, chicken broth, lemon juice, rosemary, red pepper flakes and garlic.

Heat oil in a heavy, ovenproof skillet over medium high heat until hot.

Sprinkle pork with salt & pepper.

Brown pork on all sides, about 5 minutes.

Add tomato mixture.

Insert ovenproof meat thermometer into thickest part of pork

Place skillet in oven and bake 30 minutes or until thermometer registers 160 degrees.

Remove pork from skillet, cover and keep warm

Place skillet over med. Heat; add broth and thickener

Bring to a boil.

Reduce heat and simmer until slightly thickened, 5 minutes

Serve sauce over sliced pork.

Note: 1 gm carb per serving

Pork "Diplomat"

2009-10-02T11:29:00.001-07:00

Recipe posted by Ophelia from LCT Forum

My Ukrainian DSIL makes this, delicious, low-carb and super easy!

Enjoy!

Boneless Pork Roast

Onion

Mayonnaise

Grated Cheese

1. Preheat oven to 400 F.

2. Take a nice, pink pork roast (with not too much fat around the outside, according to DSIL) and cut it into ½ “ slices, then arrange them along the bottom of a deep baking dish.

3. Slice an onion into half-rings and place them on top of the pork.

4. Take enough mayonnaise to completely cover the pork, thinning it slightly with a little water, if desired) and pour over the top of the pork and onion.

5. Add 4 oz or more of shredded cheese (she uses cheddar, but any grateable cheese will do).

6. Place pan in oven for 15 minutes at 400 F, then reduce heat to 375 F and cook for one hour. If the gratinee starts to become too brown, you can cover the dish with a lid or tin foil.

Notes: You can also make Chicken Diplomat, Veal Diplomat, Steak Diplomat, etc., by substituting the pork with other kinds of meat.

Vegetables may be added. Traditionally, the Ukrainians serve this dish with potatoes, but I found recipes on the internet that included mushrooms, fresh beets, tomatoes or even prunes!

The use of mayonnaise and grated cheese over baked meats and vegetables seems to be a very popular combination in the Ukraine; I found one restaurant in Kiev on the Internet that had at least four variations of this theme on its menu.

Other names for this dish include Pork “Le Maxim”, Kharkov Steak, Royal Chops or Meat a la France.

Popcorn Garlic Shrimp

2009-10-02T11:25:00.001-07:00

Posted by Peggy on LCT Forum

Servings: 4 Preparation Time: 0:25

1 lb small shrimp, shelled

¼ cup olive oil

3 garlic cloves, finely chopped

½ tsp red pepper flakes

½ tsp paprika

1 tbsp fresh lemon juice

salt & pepper

1 tbsp fresh parsley, chopped

Pat shrimp dry with paper towels.

Heat oil in large non-stick skillet over medium heat.

Add garlic & red pepper flakes; sauté one minute.

Increase heat to high.

Add shrimp and paprika

Cook, stirring briskly, for 2 minutes.

Add lemon juice; cook 1 minute more, just until shrimp are pink and cooked through.

(Do not overcook shrimp; it toughens them.)

Transfer to a platter with a slotted spoon.

Add salt & pepper to taste.

Sprinkle with parsley, serve immediately.

4 servings, each with 1.5 gm. carbohydrates

"Pop" It in the Oven Ham

2009-10-02T11:21:00.001-07:00

Posted by Amy at the LCT Forum

One half semi-boneless or “full” boned ham

1 can diet pop (I used A & W Cream Soda) – the flavor you choose will add a different nuance to the finished product.

This is so easy you’re going to smack yourself.

9 hours before serving time:

Preheat oven to 350 deg.

Place ham cut-side down in a large pot with a lid. If you don’t have a pot large enough to allow the lid to close completely without touching the ham, place foil under the ham to form a “bag” that will allow you to completely envelop the ham later with more foil on top.

Pour one can of chosen diet pop over the top of the ham. If your pot is large enough for the lid, place a tent of foil over the pot and seal around the edges, then pop on the top. If using a foil envelope, put foil over the top of the ham and “tent” it, trying to keep the foil from touching the top of the meat. Crimp the edges of the top and bottom foil to seal.

Bake ham at 350 deg for one hour. Reduce oven temp to 250 deg and bake 7 more hours. At the end of baking time, remove pot from oven and allow to sit COVERED for one hour.

Open the covering and lift out the meat in whatever pieces you can. Don’t try to remove it as one large piece! The ham will fall apart – you may be able to slice it a bit, but mainly, it will fall off the bone.

Serve!

This is great cold and the leftovers make a great omelet filling with a bit of cheese.

OPTION: make this an overnight creation by doing the first hour of cooking from 10 – 11 p.m. and setting the oven for the lower temperature at that point and using the oven timer (if you have one to shut off at about 5 a.m. You’ll wake up to wonderfully baked ham.

Persian Cutlets (Kotelett)

2009-10-02T11:18:00.001-07:00

Recipe posted by Peggy on LCT Forum

This is my favorite thing to do with hamburger right now. It is much better with jicama than the original recipe, which had grated potato. Enjoy!

Serving Size: 6 Preparation Time: 0:30

1 ½ lb. Ground beef

1 C onion, grated

1 C jicama, grated

1 egg

1 ½ tsp salt

½ tsp black pepper

1 tsp cinnamon

½ tsp turmeric

Add later:

8 oz tomato sauce

½ C water

¼ tsp black pepper

dash garlic powder

¼ tsp cinnamon

½ cup frozen peas

Grate the onion & jicama.

Mix all ingredients together in large bowl, reserving tomato sauce, last spices on list and peas. Form into 6 patties.

Heat oil in large non-stick frying pan and fry cutlets on one side until browned, about 5 minutes. Turn over and fry another 5 minutes. Transfer to plate and keep warm while frying remaining cutlets if necessary.

In a small bowl, mix together the tomato sauce, water and spices. Return cutlets to frying pan, cover with tomato sauce mixture. Add peas to pan and heat another 2 minutes, covering the frying pan.

Notes: 5.2 gm. carbs (4 gm. carbs without the sauce and peas)

This is excellent!

Pepper Steak

2009-10-02T11:16:00.001-07:00

Recipe from Ann Louise Gittleman
- posted by Peggy on LCT

Serving Size 6 Preparation Time: 0:10

2 lb. Round Steak, cut into strips

1 green pepper, sliced

1 red pepper, sliced

2 tbsp minced onions

1 cup water

1 tsp beef bouillon

½ tsp ginger

½ tsp garlic powder

Cut steak into serving size portions (I do strips and it’s easier if the steak is partially frozen beforehand.

Place ½ the steak in the crockpot

Arrange green and red peppers on steak.

Place remaining steak on top.

Mix remaining ingredients together and pour over meat.

Cover and cook on LOW for 8 – 10 hours or high 4 – 5 hours

Notes: 1.4 gm carbohydrates

Orange Creamsicle

2009-10-02T11:14:00.001-07:00

1 cold can diet orange soda
1 – 2 Tbsp heavy cream

Put cream in bottom of glass, add soda slowly and mix lightly - pour into ice trays or popsicle forms.

Tastes like a creamsicle!!

Pork Imperial Rolls

2009-10-01T21:33:00.001-07:00

Recipe by Ophelia on the LCT Forum

I devised this recipe when I started having cravings for gyoza (Japanese Potstickers) and nems (Vietnamese Spring Rolls). Totally satisfies the cravings! Yum! This is sooo good!

Serves 4

Net carbs: 21.75 for recipe; 5.44 per serving

FILLING:

2 c chopped nappa cabbage 4.4 NC

1 lb ground pork

4 tbsp chopped green onion (1 stalk) 1.2 NC

1 tbsp grated fresh ginger 0.8 NC

1 tsp crushed garlic (3 cloves) 2.7 NC

2 tbsp soy sauce 2.25 NC

1 tsp sesame oil (I used hot chili pepper sesame oil) 0.2 NC

Optional: crushed red pepper to taste 0.1 NC

DIPPING SAUCE:

¼ C soy sauce 4.5 NC

1 tsp rice vinegar (I used Marukan No Sodium, No Sugar brand) 0.3 NC

1 dash sesame oil (or hot sesame oil) 0.1 NC

1 pkt stevia or Splenda 1.0 NC

WRAPPER:

Leaf Lettuce (count 2 cups per person) 3.2 NC

Fresh mint leaves (1 oz bunch is approx. 1.0 NC

INSTRUCTIONS:

Steam or boil chopped cabbage until soft, drain all liquid.

Place cabbage in lg. Bowl with pork and all other filling ingredients, mix well.

Form oval meatballs and brown in oil. When brown, add water to the pan and cover, allowing them to steam cook.

Mix dipping sauce ingredients in bowl.

Place whole lettuce leaves and fresh mint on plates

Make sure the pork is fully cooked before serving.

TO SERVE:

Wrap each meatball in a lettuce leaf with one or more mint leaves. Dip in sauce and enjoy!

NOTES: I used two cups of cabbage to stretch this recipe, but you can lower the carb count by using only on cup and limiting the amount of sauce and lettuce you eat. You could also eliminate the Splenda/stevia if you wish.

Nancy's Favorite Chicken Breast Recipe

2009-10-01T21:29:00.001-07:00

OK, do you like herbs? Like mint? Like cilantro? Like lemon juice? Then this is the recipe for YOU!! Serves 4.

MARINADE:

Juice of (3) lemons

Zest of (1) lemon

3 T Extra Virgin Olive Oil (EVOO)

2 T Kikkoman Soy Sauce

Fresh Mint Leaves: chopped fine 2 T

Fresh Cilantro: chopped fine ¼ C

Garlic: 3 cloves minced fine

Fresh Ground Black Pepper ½ tsp

Chicken bouillon cube or crystals in a ¼ cup water

(4) Boneless, Skinless Chicken chests…(Chickens don’t have breasts)

Really, what I do with the marinade is throw everything in the food processor and whiz it up. Place the marinade in a 1-gallon freezer bag, add the 4 chicken breasts, making sure all pieces are coated, leave it all day in the fridge whilst you work.

When ready to cook, remove the meat from the marinade, blot dry with paper towels. Put some EVOO in a skillet and get it hot. Place the chicken in the skillet and cook over medium heat 2 – 3 minutes on each side. When chicken is done, remove to a platter. Chicken is done when you cut into the thickest part, and the juices run clear. I try to put the chicken into a very hot pan, don’t move it around – just leave it alone. As soon as the chicken is in the pan, turn the heat down to medium.

In the meantime, strain the marinade to remove the herbs. Place in a sauce pan, add the chicken broth/bouillon, cover and bring to a boil. Turn the heat down and continue cooking until the chicken is done. Pour the sauce over the chicken chests and serve. You HAVE to cook this sauce, because it’s had raw chicken in it.

According to FitDay: Per Serving: 242 calories; 16 gm fat; 21 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs.

I LOVE this recipe, hope you do too. I also do this recipe with thighs, legs, whatever, but the FitDay info will vary a little. I also do not bother to strain the sauce, I like the little bits of herb in it.

Mushroom Sausauge and Chicken Casserole

2009-10-01T21:27:00.001-07:00

3-4 cups cooked chicken, cubed

1 lb. Pork sausage

1 stalk celery, chopped fine

1 T onion, chopped

½ lb. Mushrooms, sliced (I used 4 oz. Canned)

8 oz cream cheese, softened

16 oz bag frozen cauliflower, cooked well and drained

8 oz. Shredded cheddar cheese

salt

½ tsp pepper

paprika (optional)

Brown the sausage with the celery, onion and mushrooms. Stir in the softened cream cheese until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9 x 13” baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350 deg. for about 30 min. Uncover and bake until hot and bubbly and top is lightly browned, about 10 – 15 minutes.

Makes 8 – 12 servings: (8 servings – 4 net carbs each) (10 servings – 3 net carbs each) (12 servings – 2.5 net carbs each)

Mock Danish

2009-10-01T21:22:00.001-07:00

Recipe posted on LCT Forum by Sorenkkg

Does anyone remember “mock Danish” for breakfast?

1 egg

1 or 2 oz cream cheese (nuke for about 15 seconds to soften)

Sweetener of choice, or about 1 or 2 Tbsp of DaVinci Syrup SF of course

Optional: 1 or 2 T of flaxmeal, dash of cinnamon, or even 1 tsp cocoa and a bit more sweetener.

Nuke the cream cheese, beat in the egg and other stuff, and nuke in microwave for 2 to 4 minutes – some people like the middle softer than others.

Some people also like the cream cheese not entirely blended in, so lumps are ok.

Very tasty, filling, fits the morning sweet-tooth if that’s your thing, and tastes really quite good, not eggy.

Can be doubled or tripled and cut into slices, served hot or cold, with a variety of non-induction toppings.

Luscious Lime Shrimp Salad

2009-10-01T21:20:00.001-07:00

Looking for a crisp and delicious dish perfect for spring? This fresh salad will awaken your taste buds and inspire your senses.

Serves 2

Ingredients:

½ tsp EVOO (Extra Virgin Olive Oil)

1 Tbsp chopped cilantro

1 ½ Tbsp fresh lime juice

¼ tsp minced garlic

½ small green onion, chopped

½ Tbsp Hoisin sauce

Pinch of white pepper

½ lb. (10) large shrimp

½ Tbsp red bell pepper (minced)

Bibb Lettuce

Instructions:

In a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, Hoisin sauce, and white pepper together to make a marinade.

Peel, de-vein and clean the shrimp, rinse in cold water and set aside to chill for 30 minutes.

Cook the shrimp in a non-stick skillet on medium heat with 1 Tablespoon of the marinade for 2 or 3 minutes. It’s done when it turns pink. Pour the skillet contents into the marinade bowl, add the red pepper, toss and set aside to chill. Place two serving dishes with the shrimp to chill.

Note: the shrimp is not marinated until after it is cooked…no contamination risk.

Limey Chicken

2009-10-01T21:18:00.001-07:00

Original Recipe from Ann Louise Gittleman
Recipe from Peggy from LCT

Serving Size: 4 Preparation time: 0:55

4 Tbsp Lime Juice (Or Lemon Juice)

1/8 tsp garlic powder

½ tsp ginger

½ tsp coriander

½ tsp salt

4 chicken breast halves without skin – or chicken thighs

Preheat oven to 375 degrees

In a small bowl, combine lime juice, garlic, ginger and coriander.

Rub mixture onto chicken.

Place chicken in nonstick casserole dish or baking pan and cover.

Bake about 45 minutes, or until tender

Serve hot, garnished with lemon slices if desired.

Notes: 1.5 g carbohydrates

Lemon Pepper Chicken Salad

2009-10-01T21:15:00.001-07:00

Posted by Peggy on LCT Forum (Sherilynne)

Servings: 2 Preparation Time: :10 min.

13 oz can of chicken breast chunks, canned, drained

2 tbsp green onions, sliced

2 tbsp celery, diced

½ tsp lemon pepper

3 tbsp mayonnaise

½ cucumber, sliced

1 cup lettuce leaves

Shred chicken and mix in green onions, celery, lemon pepper and mayonnaise.

Make a bed of lettuce on plate, with cucumbers around the edge.

Fill center with chicken mixture.

Notes: 4.2 gm net carbohydrates

Lemon Basil Green Beans

2009-10-01T21:13:00.001-07:00

Posted by Peggy on LCT Forum

These are really delicious!

1 lb green beans

1 tbsp butter

1 tsp lemon zest

¼ tsp salt

¼ tsp pepper

¼ cup basil leaves thinly sliced (Chiffonade)

Bring a large pot of lightly salted water to a boil.

Cook green beans 5 to 6 minutes until barely tender.

Drain into a colander.

In the same pot, over medium heat, melt the butter.

Add green beans, lemon zest, salt and pepper; stir to coat.

Remove from heat.

Toss with basil and serve immediately.

Notes: 3.5 gm. carbohydrates

Laotian Salad w/Egg Dressing

2009-10-01T21:11:00.001-07:00

Recipe from Karen – posted on Low Carb Recipes, Gourmet Style

Makes 6 servings

The Lao women that I used to work with in Toronto made this salad for lunch. As the salad was tossed, they would lightly squeeze the ingredients together, which would infuse the dressing into the lettuce and give a softer texture. One of them called it “Diet Salad”. When I asked why, she said that it was because it was eaten with meat as an alternative to rice. I guess she was on to something.

Fish sauce is the salty liquid condiment used extensively in Southeast Asian cooking. Well stocked grocery stores and Oriental supermarkets carry it, but you can use salt in its place.

½ cup thinly sliced celery hearts

2 green onions, cut in half lengthwise, then cut into 1 inch pieces

16 sprigs cilantro, leaves only

½ cup fresh mint leaves

1 medium tomato, cut in half and cut into very thin slices

½ cup thinly sliced English cucumber

1 head Romaine lettuce, inner leaves only.

1 head butter lettuce, inner leaves only

1 bunch watercress, large stems removed

2 hard cooked eggs, whites and yolks separated

6 T vegetable oil

1 T minced garlic

1 tsp Splenda

5 T lemon juice

1 T fish sauce

Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuces and watercress. Thinly slice the egg whites and add to the mix.

Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the garlic turns pale gold. Remove from the heat and let cool. Mash the egg yolks. Add the Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad, lightly pressing the ingredients together.

Total Carbs: 38.12

Total Carbs minus fiber: 25.63

Carbs per serving: 6.35

Carbs per serving minus fiber: 4.27

Kay's Crab Stuffed Mushrooms

2009-10-01T21:08:00.001-07:00

From Dana Carpender’s “500 Low Carb Recipes” (great book - go buy it!)

1 lb. fresh mushrooms

1 can (6 ½ oz.) flaked crab

2 oz. Cream cheese

¼ C mayonnaise

¼ cup grated Parmesan cheese

10 – 12 scallions, including the crisp part of the green shoot, finely sliced

dash of Tabasco

¼ tsp pepper

Preheat oven to 325 degrees

Wipe mushrooms clean and remove stems, leaving a little well for the stuffing.

Combine crab, cream cheese, mayo, Parmesan, scallions, Tabasco, and pepper well.

Spoon mixture into the mushroom caps, and arrange them in a large, flat roasting pan.

Bake for 45 minutes to 1 hour, or until the mushrooms are cooked through. Serve hot, but they are fine at room temperature too.

Yield: 25 to 30 mushrooms, each with 1 gm carb, trace fiber, 3 gm protein.

Dana warns against using “fake crab” (Surimi) because that stuff is loaded with carbs.

Notes: Do not leave out the Tabasco….(bland city)

Can freeze and reheat later….don’t look as good, but still mighty tasty.

Pork & Shiitake Mushroom Meatballs

2009-10-01T21:05:00.001-07:00

A Karen Barnaby recipe

5 dried Shiitake mushrooms

1 ¼ lb ground pork

1 tbsp soy sauce

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder

½ tsp granular Splenda

2 tbsp green onions, chopped

½ teaspoon sesame oil

1 egg.

Cover the mushrooms with boiling water. Let stand 30 minutes or until soft. Squeeze out the water any remove any tough stems. Mince the mushrooms. Combine all ingredients with your hands until the mixture is no longer slimy from the eggs and starts to hold together.

Bring a large pot of water to a boil. Shape pork mixture into about 34 – 36 little meatballs, using 2 tsp mixture for each. I used my 2 tsp cookie scoop to measure them out. Drop into boiling water. When water returns to a boil, cover the pot and simmer 10 minutes or until the meatballs are cooked all the way thru.

Dipping sauce: Mix up a little soy sauce, water, fresh grated ginger, fresh grated garlic, a dab of minced green onion, a dab of Splenda, and a dash of hot sauce. Yum!

Jerk Chicken

2009-10-01T21:03:00.001-07:00

Emeril’s Jerk Chicken recipe…I have LC’d it to the best of my ability.

1 chicken, cut up

Marinade:

In a food processor, form a paste:

1 bunch green onions

3 cloves garlic

2 jalapeno peppers

1 scotch bonnet pepper – see note, below

1 T Vinegar

¼ C Soy Sauce

1 T Kitchen Bouquet

1 tsp. Salt

½ tsp. Pepper

1 tsp. Allspice

1 tsp. Thyme

1 tsp. Cinnamon

Method:

Wash the chicken well and dry pieces. Pour 2 cups white vinegar into a bowl and wash the chicken again in the vinegar. Drain. Make the paste in the food processor. Reserve 2 tablespoons of the “Jerk”. Place the chicken and the marinade in a Ziploc baggie and “massage” well. Marinate overnight in the refrigerator. Cook chicken in a 350 deg. oven for 15 minutes each side. Then, slather with BBQ sauce, below and cook an additional 5 minutes per side. Note: Emeril’s BBQ Sauce is sinfully high carb…so the BBQ sauce recipe below is a low carb one….very excellent.

This is excellent! Longer in the oven is recommended…(I had large chicken pieces) at least 1hour in a 350 deg. oven, then baste and turn a few times for maybe a total of 1.5 hours. Also, I had no green onions for the marinade, so I used half an onion, I had no fresh garlic, so I used “fried garlic” from the Asian market. I used 2 large jalapeno peppers and omitted the scotch bonnet pepper. I had no allspice, so I used a teaspoon of Chinese five-spice powder. And I added a Tablespoon of Sambal to the marinade. It turned out super!

Smoky Barbeque Sauce

Author Unknown

Modified Dana Carpender recipe

¼ Cup Butter

¼ Cup granulated Splenda or equivalent

¼ tsp garlic powder

½ tsp onion powder

1 tsp salt

1 tsp dry mustard

1 tsp paprika

½ tsp chili powder

½ tsp pepper

1 ½ cups water

¼ cup cider vinegar

1 tbsp Worcestershire sauce

6 oz can tomato paste

1 tbsp liquid smoke

MIX first 13 ingredients in a medium pot. Bring to a light boil, then simmer 20 minutes.

Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes. Makes 2 ¼ cups.

Per 2 tbsp: 61 calories; 5 gm fat; 1 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs. These counts are for the Smoky Barbeque Sauce only.

Indian Spiced Cocoa Chicken Salad

2009-10-01T21:01:00.001-07:00

Recipe posted by MoonGoddess on LCT Forum

Not for LC induction, but okay for OWL and for Paleo and maintenance.

If you are in the mood for something different! Lots of healthy things in this dish.

Ingredients:

2 T ground cumin

2 T curry powder

1 tsp salt

1 tsp ground black pepper

1-1/2 T HERSHEY’s Cocoa

1 T vegetable oil

6 boneless, skinless chicken breasts (5 oz. Each)

¾ cup olive oil

¼ cup apple cider vinegar

8 cups salad greens

1 large red bell pepper, cut into strips

1 large orange bell pepper, cut into strips

1 pint cherry tomatoes, cut in half

1 med. Cucumber, sliced, slices cut in half

12 radishes, sliced

Directions:

1. Heat oven to 350 F. Grease baking sheet.

2. Stir together cumin, curry powder, salt, pepper and cocoa in small bowl; set aside.

Rub chicken breasts with vegetable oil. Sprinkle 1 heaping teaspoon cocoa curry mixture over each chicken breast reserving remaining spice mix (about 4 tbsp) for dressing. Place coated chicken on prepared baking sheet.

3. Bake 20 – 25 minutes or until juices are clear. Cool. Slice into strips. Set aside.

4. Stir together remaining cocoa curry spice mix, olive oil and vinegar in medium bowl until blended. Cover, refrigerate until chilled (Makes about 1 cup dressing.)

5. To Serve: Divide salad greens among 6 salad plates. Arrange chicken slices, red peppers, orange peppers, cherry tomatoes, cucumbers, radishes on top of salad greens. Serve.

Makes 6 salads

Cocoa powder is full of antioxidants.

1 TBSP cocoa =

12 calories

2.9 gm carbs

1.8 gm fiber

Hot Bacon and Beef Slaw

2009-10-01T20:56:00.001-07:00

Posted on LCT by Mind-Full

2 lb ground beef (I use ground sirloin)

1 medium onion, diced

8 slices bacon, cooked and crumbled

1/3 C white vinegar

1 T Splenda

salt and pepper

2 T mustard (whatever your preference)

½ C chicken broth (or stock, or ½ cup water and one chicken bouillon cube)

1 medium or large head cabbage, shredded

Choose your cooking vessel (crock or pot). If using a stove top pot, you can cook the whole thing in one pot.

Brown beef and drain fat. Add diced onion and return to heat, cooking until onion is softened.

Remove from heat and add vinegar, Splenda, salt and pepper, mustard, liquid/broth.

Mix well. Add cabbage and stir well.

Stove top: Cook over medium-low heat, stirring occasionally for about 15 minutes.

Reduce to a simmer and allow to cook 30 to 45 minutes (longer, if you wish).

Slow Cooker: Add cooked ingredients and cabbage to the crock. Cook on “high” for 4 hours or on “low” for 6 – 8 hours. I like to quick start on high for one hour and move to low for 5 hours if I have the time.

Heck of a Jicama Salad

2009-10-01T20:54:00.001-07:00

A Rachael Ray Recipe
Posted on LCT by GingerW

I was perusing the recipes on the Food Network, and came acress this recipe from Rachael Ray. It’s fun to say, and I’m pretty sure good to eat. I exchanged the sugar for Splenda.

Prep Time: 20 minutes Yield: 4 Servings

1 medium jicama root, peeled and sliced into thick matchsticks

1 tsp salt

2 tsp Splenda

2 limes, juiced

2 hearts of romaine, chopped

2 tbsp chopped cilantro leaves, a handful of leaves, finely chopped

½ tsp ground cumin, eyeball it in the palm of your hand

3 tbsp extra-virgin olive oil, eyeball it

freshly ground black pepper

Place jicama in a bowl, sprinkle with salt and Splenda, and add the juice of 1 lime. Let jicama stand for 15 minutes. While jicama softens, work on the rest of your meal.

Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

Heavenly Carne Adovada

2009-10-01T20:52:00.001-07:00

Posted by Cara on LCT Forum

Hi all,

Today I went to lunch at a local New Mexico restaurant that has a really good low carb menu. I ordered the Carne Adovada which was absolutely delicious! It was served with about 1+ cups squash, and some diced lettuce and tomatoes. The total carb count was 6.4 net carbs….It was so good I set out to find a recipe so I could make it at home. It just so happened that they sell their chilis and sauces online, and they have a recipe pamphlet with that recipe in it. Sorry for the long background, but the recipe didn’t tell the carb count and the website doesn’t list the nutritional info, so I wanted everyone to have an idea of how many carbs were in it.

Here is the recipe. If you can’t find any good Red Chili Sauce where you live, you can order it from the restaurant’s website at www.monroeschili.com

Or various other NM Chili sites. I do recommend ordering from NM because the chili here is awesome. 

Pork roast (cheapest cut available)

Salt

Garlic

1 jar Red Chili Sauce

Optional:

Lettuce

Tomatoes

Cheddar Cheese

Sour Cream

Potsticker Patties

2009-10-01T20:50:00.001-07:00

Cabbage Mixture:

3 – 4 pound head nappa cabbage

1 small onion, chopped, about 3 ounces

2 cloves garlic

½ tsp salt

½ tsp pepper

1 tsp granulated Splenda

2 Tbsp oil

Meat Mixture:

1 lb. Ground pork

1 lb. Ground turkey or chicken

1 Tbsp soy sauce

½ tsp salt

¼ tsp pepper

2 eggs

5 green onions, minced

dash hot sauce

1/8 tsp sesame oil, optional

2 tbsp oil, or as needed

To prepare the cabbage, chop off the bottom 3 – 4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time, slice them in half lengthwise through the stems. Next, slice them crosswise into very thin shreds. You’ll probably have a bit left over from the center of the head. Either discard or use in another recipe.

Heat 2 Tbsp oil in a large wok or pot over medium heat. Add all the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted, turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn’t burn. Remove from heat.

Mix the cabbage mixture and the meat mixture together, shape into patties and fry in a minimum amount of oil.

Grilled Salmon with Jalapeno Butter

2009-10-01T20:48:00.001-07:00

Prep time: 10 min Cook Time: 10 min, plus chilling time

1 inch piece of fresh ginger, finely chopped

2 large cloves garlic, finely chopped

2 jalapeno peppers, seeded (wear rubber gloves) and chopped fine

¼ cup fresh cilantro leaves, loosely packed

½ cup unsalted butter, softened

4 salmon filets, about 6 ounces each

Prepare grill or broiler. Combine first 3 ingredients in a blender or food processor. Process until smooth.

Add cilantro and butter. Process until combined.

Using wax paper or plastic wrap, shape mixture into the shape of a log. Seal tightly and chill until firm.

Season Salmon with salt and pepper to taste. Grill or broil 4 – 5 minutes per side until just opaque throughout. Serve fish with a slice of jalapeno butter.

Grilled Chicken Parilla

2009-10-01T20:46:00.001-07:00

Posted by Peggy on TLC Forum
Credit: Sherrie

Servings: 6 Preparation Time: 0:30

6 Chicken Breasts

3 tbsp lime juice

1 tbsp seasoned salt

1 bunch cilantro, chopped

Wash cilantro under cold running water.

Rinse thoroughly and shake to remove excess water.

Combine lime juice, Lawry’s seasoned salt and fresh chopped cilantro in medium sized mixing bowl.

Mix well with whisk or fork.

Add chicken breasts to mixture and toss until well coated with marinade.

Grill over mesquite wood or broil in oven.

Notes: 1.1 gm. carbohydrates

Green Chile and Jack Chicken

2009-10-01T20:44:00.001-07:00

Linda’s Low Carb Menus and Recipes

1 Tbsp. Butter

1 Tbsp. Oil

2 garlic cloves, mashed

4 boneless, skinless chicken breasts, cut into chunks

1 cup chicken broth

4 oz can green cliles

2 tsp. Mustard

1 cup heavy cream

4 oz. Monterrey Jack Cheese, shredded

Salt & Pepper to taste

Heat butter and oil in large skillet. Saute the chicken and garlic until lightly browned. Remove chicken from pan; drain fat and set aside. Add broth, chiles, mustard and cream to skillet. Simmer on medium to high heat until liquid is reduced and thickened. Return chicken to pan and heat through. Transfer to a greased baking pan. Top with cheese, broil to melt cheese.

Makes 4 servings.

Per serving: 515 calories; 39 gm. Fat; 37 gm. Protein; 4 gm. Carbohydrate; 1 gm. Dietary fiber; 3 net carbs.

Greek Ribs

2009-10-01T20:42:00.000-07:00

½ cup butter

1 tsp garlic powder, or more to taste

3 lb. Pork spare ribs (baby back ribs)

lemon juice

oregano

Combine butter and garlic. Rub garlic mixture on both sides of ribs

Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs.

Place in oven. Bake at 350 deg. F for 45 minutes to an hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food!

Serves 4.

Waldorf Coleslaw

2009-10-01T20:38:00.000-07:00

George Stella’s Recipe
Posted on LCT Forum by ZipperJJ

My mom and I are addicted to this stuff. The PERFECT summer side dish.

I make it using 2 12-oz bags of “Broccoli Slaw Mix” which gives you 24 ounces of veggies – more than you need. So I multipy all the other ingredients by 1.5 (Ugh!…math….divide by 2, then add that # to the original amount….you get 1.5 of the original.)

This stuff lasts about a week or more in the fridge if sealed tightly.

½ cup sour cream

1/3 cup mayonnaise (not light)

1/3 cup sugar substitute (Recommend Splenda)

½ cup shelled walnuts, coarsely chopped

2 Tbsp red wine vinegar

12 oz white cabbage, shredded

4 oz red cabbage, shredded

1 tsp kosher salt

1/8 tsp freshly ground black pepper

¼ tsp ground nutmeg

In a large bowl, mix all ingredients, tossing to combine. Chill for 2 hours before serving.

Cooks Note: Serve with sugar-free gelatin for a great dessert.

All your carb are belong to us.

Gazpacho

2009-10-01T20:36:00.000-07:00

Posted by Peggy on LCT Forum

This is my Gold Standard adaptation of the recipe for Gazpacho from the dinner party I went to a couple of weeks ago. I made this 2 days ago and everyone loved it.

Enjoy!

Servings: 8 Preparation Time: 6 hours

2 tbsp beef drippings

1 cup boiling water

1 lg can tomato juice

1 onion, grated

1 cup celery, chopped

½ red bell pepper, minced

1 tsp salt

1 garlic clove

¼ cup lemon juice

1 lg. Chili Pepper

2 tbsp. Fresh thyme leaves, minced

1 tbsp. Fresh basil leaves, minced

½ cucumber, thinly sliced

2 lg. Tomatoes, sliced

Simmer water and stir in beef drippings to dissolve.

Add grated onion, chopped celery, minced red pepper and minced chili pepper.

Simmer until tender 3 – 4 minutes.

Cool slightly, then add tomato juice and salt.

Cut garlic into halves and put a toothpick through both halves, add to soup and mix slightly.

Cover and chill in refrigerator for several hours or overnight.

Chill individual serving bowls in freezer before serving.

Remove garlic; add remaining ingredients and spoon into serving bowls.

Notes: 4.6 gm. carbohydrates

Garlic Onion Flat Wrap (Flax)

2009-10-01T20:34:00.000-07:00

Don’t know if this is something that is already discovered, but I have had cravings for a soyless flat bread, low carb, so I decided to experiment and I think I have found the solution! It is a moist flat bread that you can use like a pita or a wrap. Great texture! Here’s how to do it, very quick and easy!

In a small bowl, mix dry ingredients:

2 1/2 tbsp flax meal

¼ tsp baking powder

onion powder to taste

garlic powder to taste

dash of salt

Then:

Add one egg (I use one jumbo)

1 tbsp melted butter

1 tbsp water

Mix well, then:

Pour into 8” glass pie plate that has been sprayed with Pam and spread till it covers the entire bottom. Cook uncovered for 3 minutes in the microwave on high.

It comes out about 1/3” thick and pliable. Let cool. I spread tuna salad and lettuce on half of it and fold it over like a pita and it was wonderful!

Fragrant Fat Flush Meatballs

2009-10-01T20:32:00.000-07:00

Recipe by Ann Louise Gittleman (adapted by Sherilynne) (Peggy)

Serving Size: 4 Preparation Time: 0:45

I made this really awesome dinner tonight: Fragrant Fat Flush Meatballs over Spaghetti Squash – Really terrific. Enjoy!

1 lb. Ground beef

½ Cauliflower rice

½ C water

1/3 C onion, pureed

1 tsp Spike (Salt Free)

¾ tsp garlic powder

Reserve for sauce:

16 oz tomato sauce

½ tsp fennel ground

½ tsp Spike (Salt Free)

1 cup water

10 drops liquid Stevia

1 spaghetti squash

Preheat oven to 350 deg.

Mix ground beef, cauliflower rice, ½ c water, onion 1 tsp Spike and garlic powder together.

Shape mixture into meatballs and place in a baking dish sprayed with non-stick spray.

In a small bowl, mix together remaining ingredients and pour sauce over meatballs.

Cover and bake for 45 minutes.

Meanwhile, cut spaghetti squash in half and remove seeds.

Place cut side down on baking sheet and bake about 45 minutes, until tender.

Remove cover from meatballs and bake for an additional 10-15 minutes or until done.

When squash is done, remove the spaghetti-like strands with a fork.

Serve sauce over spaghetti squash.

Notes: 9.9 gm carbohydrates

Really terrific!

Flax Wafers - Savory and Sweet Versions

2009-10-01T20:28:00.000-07:00

Recipe from Sorenkkg on LCT

Savory:

1 T sesame seeds

1 T Parmesan cheese, grated

2 T flax meal

¼ tsp salt or flavored salt, to taste

1 – 2 T water (You be the judge)

Mix all in a bowl

Using a teaspoon measure spoon, scoop level spoonfuls out onto parchment paper or silicon mat, and pat out using a flat knife or spatula and WATER, as these are sticky. Make them “Ritz” cracker size.

Microwave for a minute or 2, depending on your microwave. Should be toasty brown and firm after cooling.

Yield: should make about 8 crackers, at about 0.25 gm net carbs each.

You can safely triple the recipe, but only double the salt AT MOST.

Sweet:

These are a bit different from the above, in terms of texture, but no less yummy!

1 T almond meal

1 T vanilla whey protein powder (or whatever you usually use)

2 T flax

1 T Erythritol (or whatever you usually use)

1 – 2 T water (or DaVinci, but I used water)

Mix all together, can get a bit soupy if you use too much water, but no effect on the end product. NOTE: If you let this stand for awhile, the water will absorb more, and the wafers won’t spread as much (see next step) in the micro…

Using teaspoon measure, put about 4 tsp of batter on a parchment or silicon mat in the microwave. SPACE them out, these spread like MENTAL.

Microwave for 1 minute up to a minute and 20 seconds (depending on your micro)…these will bubble and spread to at least double or triple the size.

Remove from micro and let cool….these are very delicate when hot.

Note: can be rolled or shaped when hot, like cannoli container or those wafer cookies with ice cream…

Makes about 11 cookies, at maybe 1 gm per 8-10 cookies, maybe….

These are awesome dipped in the “goo” or pb-cc-chocolate concoction…

The ones with more water spread more and are a bit more delicate than if you let the batter stand for awhile to absorb the water, or just don’t add as much liquid.

Happy FLAXING!!!

S.

Flax Sandwich Buns

2009-10-01T20:25:00.001-07:00

½ cup plus 1 Tbsp flax meal

¼ cup plus 2 Tbsp parmesan cheese

1 ½ tsp onion powder

¾ tsp baking powder

1 ½ tsp granular Splenda

½ to 1 tsp caraway seeds (optional) (makes like rye bread flavor)

1 ½ tsp dry minced onion

3 eggs

1 ½ tbsp water

1 ½ tbsp oil

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix dry ingredients; add onions, eggs, water and oil. Pour batter into 6 greased muffin top pans. Bake at 325 deg. 15 – 20 min. To serve, split buns horizontally to make two halves using a long, thin knife.

Makes 6 servings

Can be frozen

Per serving: 140 calories; 11 gm fat; 8 gm protein; 5 gm carbohydrate; 3 gm dietary fiber; 2 gm net carbs.

Fisherman's Soup

2009-10-01T20:24:00.000-07:00

Posted by Peggy on LCT Forum

Servings: 6 Preparation Time: 1:05

3 tbsp olive oil

½ cup celery, chopped

2 garlic cloves – finely chopped

1 cup tomatoes, drained

¼ cup fresh parsley, chopped

1 tbsp fresh rosemary, chopped

½ tsp red pepper flakes

¾ cup chicken broth

6 cups water

6 lobster tails, frozen

1 lb halibut filets – cut in 2” pieces

8 oz medium shrimp – deveined

salt

fresh parsley for garnish

olive oil for garnish

Directions:
Heat olive oil in large soup pot over medium-low heat

Add celery & cook 5 minutes

Add garlic & cook 1 minute more

Stir in tomatoes, parsley, rosemary & red pepper flakes

Cook 2 minutes

Add chicken broth, cook until liquid evaporates

Add water & bring to a boil

Reduce heat; simmer 20 minutes

Cut frozen lobster tails on underside with scissors

Add lobster tails to pot, cook 4 minutes

Add fish and cook 3 more minutes

Season to taste with salt

Ladle soup into bowls.

Sprinkle with additional parsley and drizzle with olive oil

Provide a bowl for discarded lobster & shrimp shells

Notes: 3.5 gm. carbohydrates

Fish Ideas

2009-10-01T20:22:00.000-07:00

Posted by GingerW on the LCT Forum

1. Get out a piece of foil. Spray withPam, place fish on the foil. Cut up a green pepper and an onion. Sprinkle fish with salt, pepper, paprika, then top with the chopped green pepper and onion. Close the foil over the fish, bake at 350 deg. F for about 20 – 25 minutes.

2. Another thing I do is make a breading out of Parmesan cheese, garlic salt, dill, pepper and a little almond flour. I dip the fish in a beaten egg, then in the breading and fry in my skillet.

3. Last, but not least, place the fish in a Ziploc bag. Add ¼ cup soy sauce, the juice of half a lemon, two chopped up green onions and about a tsp of ground ginger. Shake it up, then let it marinate for about ½ hour. Take fish out of marinade, place in a glass pan. Bake in the oven at 350 deg. F for about 20 – 25 min.

Emeril's Essence (Kick it up a Notch)

2009-10-01T20:17:00.000-07:00

BAM!

5 T paprika

4 T salt

4 T garlic powder

2 T black pepper

2 T onion powder

2 T cayenne (omit if you don’t like it hot) or just use 1 tsp.

2 T dried oregano

2 T dried thyme

Combine the ingredients in a bowl and blend well. Store in an air tight container for up to 3 months. Makes about 1 cup total.

Easy Thai Coconut Curry Chicken

2009-10-01T20:15:00.000-07:00

Posted by Rocky on LCT Forum
Credit: Recipe in Dana Carpender’s 500 Low Carb Recipes cookbook
Credit: Laura Dolson, Your Guide to Low Carb Diets

This is a very simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish is Penzey’s Sate Seasoning Mix, which is really yummy.

Prep time: 20 min.

Cook time: 10 min.

Type of prep: Saute

Cuisine: Thai

Ingredients:

1 lb. Boneless, skinless chicken breasts or thighs, cut in bite sized pieces

½ medium onion (optional, but I like it), chopped

1 medium red bell pepper, chopped

12 oz. Fresh or frozen green beans

1 can coconut milk (can use light or regular)

Thai spices as described above to taste (depends on heat you like)

Salt or seasoning salt to taste

Preparation:

1. Heat some oil – thin coating on bottom of pan

2. Chop onion and add.

3. Chop pepper and add. Stir. Cook until onion is getting soft.

4. Chop the chicken.

5. Add the spices (including salt). The amount will depend upon the spice. For example, with Penzey’s Sate Seasoning, I use about 4 tsp., but for a hot paste, more like 2 tsp. It just depends upon how spicy the blend is and how spicy you like your food. Stir until you start to smell the spices.

6. Add the chicken, Stir until almost cooked thru.

7. Add the coconut milk. (This makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.) Bring to a boil, and simmer for 3 – 5 minutes.

Serving Suggestion: Serve over Cauliflower Rice.

Makes 4 servings.

Barbeque Sauce 1

2009-10-01T20:02:00.001-07:00

Linda’s Low Carb Menus & Recipes

¼ cup butter

¼ cup granulated Splenda or equivalent liquid Splenda

¼ tsp garlic powder

½ tsp onion powder

1 tsp. Salt

1 tsp dry mustard

1 tsp paprika

1 tsp chili powder

½ tsp pepper

1 1/2 cups water

¼ cup cider vinegar

1 Tbsp Worcestershire Sauce

6 oz can tomato paste

1 Tbsp liquid smoke

Mix first 13 ingredients in a medium pot. Bring to a light boil, then simmer 20 minutes. Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes.

Makes about 2 ¼ cups sauce.

Per 2 TBSP: 59 calories, 5 gm fat, 1 gm protein, 4 gm carbohydrates, 1 gm dietary fiber, 3 net carbs

Barbecue Beef Brisket

2009-10-01T20:02:00.000-07:00

Recipe from Sherilynne (Peggy)

Serving Size: 8 Preparation Time: 18:00

4 lb beef brisket

1/8 tsp celery salt

1/8 tsp garlic powder

¼ tsp salt

¼ tsp onion powder

3 tbsp liquid Barbecue Smoke

1 cup barbeque sauce (see recipe under "sauces" label)

Spray crock pot with non-stick spray

Place brisket in crock pot

Sprinkle with spices and pour barbecue smoke over top

Cover and refrigerate 8 hours or overnight.

Cook on low 8 – 10 hours, or until tender

Drain off juices and pour barbecue sauce over brisket during last hour of cooking.

Basil Shrimp

2009-10-01T20:01:00.002-07:00

Really great flavor! Dipped in melted butter at table

2 lbs. Large shrimp, peeled and de-veined

2 T olive oil

3 T melted butter

juice of one lemon

2 T coarse grained mustard

1 C minced fresh basil

2 minced garlic cloves

large pinch salt

½ tsp pepper

Combine all in a Ziploc bag, seal and move ingredients around in bag to distribute evenly. Refrigerate for 1 hour.

Preheat grill to high heat.

Thread shrimp on skewers.

Lightly oil grill grate.

Cook 4 minutes, turning once, until done.

"Breaded" Chicken Strips

2009-10-01T20:01:00.001-07:00

2 boneless/skinless chicken breasts

Enough pork skins to produce 1 cup of pork rind crumbs (approx. 20)

3 tbsp parmesan cheese, grated

2 tsp, ground black pepper, adjust to your taste

1 tsp garlic powder

olive oil

butter

beaten egg

In food processor, pulse pork rinds until fine. Add parmesan cheese and black pepper, pulse to blend.

Cut chicken breasts into strips. Dip chicken strips into egg mixture then coat with rind mixture.

Combine equal amounts of butter and olive oil in skillet. Just enough to cover the bottom of the skillet. Fry 2 – 3 minutes per side.

Dip in bleu cheese dressing for extra flavor.

Buffalo Salad

2009-10-01T20:01:00.000-07:00

Recipe posted by Viv on LCT Forum
Recipe for Wing Sauce by Amy on LCT Forum

Serves 4

This is my version of a salad we had in Utica, NY while on vacation last year. It tastes just like the meal we had in a restaurant there. It was snowing ourside and the chicken on this salad (which is spicy like Buffalo Wings)….hit the spot!

This is Amy’s wing sauce she graciously gave me on the forum!

Ingredients:

4 chicken breasts, cubed into bite-sized pieces

Iceberg lettuce

Red onion, chopped

Pitted black olives, drained

Mozzarella cheese

Boiled eggs

Mexican Cheese Blend (Monterrey Jack and Cheddar)

Sauce:

¼ cup butter (1/2 stick)

½ cup Crystal Hot Sauce

1 tsp garlic powder

½ tsp cayenne pepper (ground)

1 tsp Tabasco

½ tsp ground black pepper

Marie’s Chunky Blue Cheese Dressing

Directions: Fry the chicken chunks in oil and drain on paper towels. Mix ingredients for sauce in saucepan and simmer until reduced by about 25%. (It will thicken.) When sauce is thickened, dip chicken pieces into sauce. Spoon remainder of sauce over chicken pieces on plate (will thicken up as butter cools and adhere to chicken).

Make salads (4) layering lettuce, onions, cheese, olives and sliced boiled eggs. Either top salads with chicken chunks and add dressing at table, or serve chicken chunks on a platter and just let everyone “spear a chunk” every now and then. I top the salads with freshly ground pepper. This is a wonderful combination with the hot-spicy chicken and the coolness of the salad.

Better "Heinz" Ketchup

2009-10-01T19:58:00.001-07:00

6 oz can tomato paste

½ cup water

¼ cup vinegar

5 tsp Splenda

¼ tsp onion powder

1 tsp salt

1/8 tsp allspice

1/8 tsp ground cloves

1/8 tsp cinnamon

1/8 tsp garlic powder

Mix all ingredients well, be sure to add all the spices. They are important for that “Heinz” flavor.

Makes 1 1/3 cups

1 TBSP: 7 calories, trace fat, trace protein, 2 gm carb, trace dietary fiber, 2 gm net carbs

Best Pork Chops in the Freakin' World

2009-10-01T19:58:00.000-07:00

Recipe posted by dogfaceboy on LCT Forum

1. Get the 2-3 inch thick ones from Costco

2. Cover them with dry mustard and salt and let them sit for a minute or an hour or a day.

3. Slop on:

¼ cup Dijon mustard

1 T soy sauce

1 T olive oil

minced garlic

1 T rosemary or herbs de Provence

4. In a HOT pan, put some oil to coat the bottom. Then add the chops and cook on high to sear each side.

5. Once each side is browned, turn the flame to low, put a lid on, and slow cook these babies for about an hour to 90 minutes.

6. When the chops are finished, add whatever sauce isleft to the pan, turn the flame up, and boil the sauce. Ladle this over each chop.

My guests made ‘mmm’ noises for the entire meal.

Burrito Beef

2009-10-01T19:57:00.000-07:00

Recipe by Sherilynne (Peggy)

Serving Size: 6 Preparation Time: 8:15

2 lb. Beef chuck roast (boneless)

¼ C green Salsa

2 garlic cloves – pushed thru press

2 green onions, chopped

1 jalapeno pepper – seeded and chopped

2 tsp chili powder

½ tsp cumin

½ tsp salt

Trim fat from beef.

Place beef, salsa, garlic, green onions, jalapeno, chili powder, cumin and salt in crockpot.

Cover and cook on LOW 8 hours until beef is very tender.

Remove beef and shred with 2 forks.

Mix beef with ½ C cooking juices before topping lettuce leaves.

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

Notes: 2 gm. Carbs

Serve on lettuce leaves for yeast-free diet.

Burger Scramble Florentine

2009-10-01T19:56:00.000-07:00

2 lbs. Ground beef

1 ½ oz. Onion, chopped, about ½ a small onion

10 oz. Pkg. Frozen chopped spinach, thawed and well drained

8 oz. Cream cheese, softened and cubed

½ cup parmesan cheese, 2 oz.

½ cup heavy cream

1 ½ tsp. Salt

½ tsp pepper

Spray a 2-quart casserole with non-stick spray. Brown hamburger and onion in a large pot or Dutch oven; drain fat.

Stir in spinach; mix until well combined; add salt and pepper.

Add cubed cream cheese and stir until blended, mashing it into the meat to blend well.

Stir in parmesan and cream; mix well.

Pour into casserole dish. Bake, uncovered, at 350 deg. for 30 – 35 minutes, until bubbly and browned.

Makes 6 – 8 servings.

Per 1/6th of recipe: 514 calories; 40 gm fat; 33 gm protein; 4 gm carbohydrate; 2 gm dietary fiber; 2 gm net carbs.

Per 1/8th of recipe: 386 calories; 30 gm fat; 25 gm protein; 3 gm carbohydrate; 1 gm dietary fiber; 2 gm net carbs.

Café Chicken

2009-10-01T19:55:00.001-07:00

Posted by Peggy on LCT Forum

Servings: 6 Preparation Time: 8:00

1 onion, chopped

¼ tsp garlic powder

1 green pepper, diced

14 ½ oz, can of tomatoes, diced

1 cup water

1 tsp chicken bouillon granules

6 boneless, skinless chicken breast halves

salt & pepper to taste

¼ tsp cayenne pepper

Combine all ingredients in crock pot. Cover pot and set on LOW.

Cook for 6 to 8 hours or until chicken is tender.

Note: 3.6 gm Net Carbohydrates

Cauliflower Potato Salad

2009-10-01T19:55:00.000-07:00

Recipe from Peggy

Serving Size: 6 Preparation Time: 0:50

1 medium cauliflower – broken into florets

¼ cup mayonnaise

2 T fresh lemon juice

1 pkt stevia powder

½ tsp mustard

3 green onions, chopped

1 jalapeno pepper – very finely chopped

½ tsp salt

½ tsp pepper

Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender.

Drain and rinse under cold water; pat dry.

In a large mixing bowl, mix mayonnaise, lemon juice, Stevia and mustard.

Add cauliflower, green onion and jalapeno pepper

Mix well until vegetables are evenly coated with dressing.

Add salt and pepper to taste.

Chill 30 minutes for flavors to blend.

Notes: 2.5 gm carbohydrates

May substitute 2 T chopped green bell pepper for jalapeno pepper.

Cauliflower with East Indian Spices

2009-10-01T19:54:00.002-07:00

Posted by Peggy on LCT Forum

Servings: 4 Preparation time: :30

1 tbsp butter

1 tbsp canola oil

1 tsp cumin

½ tsp coriander

½ tsp ginger

1 sm. Tomato – finely chopped

1 med. Cauliflower – in small florets

salt and pepper

In a large skillet, melt butter and oil over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute. Add tomato and cauliflower florets to skillet. Gently mix until cauliflower is evenly coated with spice mixture.

Add ¼ cup water.

Cover; cook 20 minutes until cauliflower is tender.

Season with salt & pepper

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

Notes: 2.5 gm carbohydrates

____________________________________

Peggy

Chicken Cordon Bleu

2009-10-01T19:54:00.001-07:00

4 boneless skinless chicken breasts

8 slices of ham, very thin

4 oz. Bleu Cheese (or swiss if you prefer)

1 tbsp melted butter

1 lg. Egg, beaten

¾ cup Parmesan Cheese

Pound chicken breasts to about 1/3” inch thick. Place ham on breast then ½ oz of bleu or Swiss cheese.

Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. Bake at 350 deg. F. for 30 – 35 minutes or until browned and tender.

Chicken Dijonnaise

2009-10-01T19:54:00.000-07:00

Recipe from dogfaceboy on LCT Forum

OK, I made up the name. It’s an old Weight Watchers recipe that I have had in the rotation for years but don’t make so much because it’s not my husband’s favorite (he is not a tarragon fan). I love it, though. You might, too.

Chicken Breasts

Sauce (see below)

1 T Dijon mustard

2 T mayonnaise

½ t tarragon

½ t thyme

dash red pepper flakes

salt to taste

(I used a double recipe for three large breasts.)

Coat the breasts with the sauce, wrap in plastic wrap, and marinate overnight or four hours. OK, that’s what the directions say. I have them in foil, and I rarely even get them sitting for an hour! They still come out yummy.

Remove them from the plastic, but scrape the sauce back onto the chicken. Broil (less than 10 minutes, probably).

These are very good if you can keep them moist. But that’s the key with white meat chicken.

Chicken Enchiladas

2009-10-01T19:53:00.002-07:00

1. Dice up cooked chicken breast, or (rotisserie chicken) you’ll need about 1 ½ cups cooked chicken.

2. dice up green onions

3. open a small can of diced green chiles

4. open a small can of chopped black olives

5. get out one 3 oz pkg of cream cheese

6. Put chicken, green onions, diced green chiles, olives and cream cheese in a small skillet and stir over low heat until bubbly and creamy. Cool this mixture slightly.

7. In a bowl, beat 6 eggs

8. Pour small amounts of the beaten eggs into a buttered skillet, making “crepes”. As each one is done, stack on a plate

9. Spoon the chicken mixture onto the “crepes”, roll up and place each one side by side in a 9 x 11 baking dish.

10. Cover with heavy cream and mozzarella cheese.

11. Bake 350 for 20 minutes.

NOTE: Thanks to Juanita for this recipe – these are to die for.

Chicken Korma

2009-10-01T19:53:00.001-07:00

Recipe posted by moongoddess from LCT Forum

I had Indian food the other night and decided to do more of it low-carb style. Since we are posting some we like, I am adding my chicken korma to the mix.

This recipe features a mildly spiced cream sauce, typical to the Mogul region of Northern India.

1 small onion, finely diced

3 boneless skinless chicken breasts, cut into 2” strips

1 cup coconut milk

1 Tbsp ginger root, finely shredded

1 Tbsp garlic, finely minced

3 Tbsp vegetable oil

3 bay leaves

1 stick cinnamon

6 green cardamom pods

3 whole cloves

1 tsp ground coriander

½ tsp ground cumin

½ tsp salt

Heat the oil in a large skillet. Add bay leaves, cardamom pods, cinnamon and cloves and fry until fragrant and crackling, taking care not to over-brown the spices.

Add onions and sauté until lightly browned.

Add cumin and coriander, stirring thoroughly to blend.

Add chicken pieces and sauté until lightly browned.

Add coconut milk and salt, stir to blend, and simmer for about 20 minutes, until chicken is tender and sauce is slightly thickened.

Remove the whole spices (cinnamon stick, bay leaves, cloves and cardamom pods).

Makes 4 servings.

Chicken Pecan

2009-10-01T19:53:00.000-07:00

This recipe is from the Atkins site, with a 10 out of 10 rating

1 cup ground pecans

½ cup grated parmesan cheese

½ tsp garlic salt

½ tsp dried leaf basil

lemon juice for dipping (I use about ¼ cup – I also use “Real Lemon – it’s easier than squeezing lemons.)

4 boneless chicken breast halves, pounded to make flat and even in thickness

2 tbsp olive oil + 1 tbsp of butter.

In large shallow dish, combine pecans, cheese, garlic salt and basil.

Place lemon juice in another shallow dish.

Pound the chicken breasts so they are about ¼ inch thick (actually, a little thicker is fine – don’t go crazy and flatten ‘em!)

Dip chicken in juice, then coat with pecan mixture.

In large non-stick skillet, heat oil and butter, add the coated chicken; cook 3 to 5 minutes on each side or until golden and cooked through.

Serves 4

Nutrition Info (Per Serving):

Protein: 36 gm

Total Carbs: 6 gm

Fiber: 3 gm

Total Fat: 33 gm

Sat Fat: 7 gm

Calories: 450

Maya's Chocolate Mayonnaise Pound Cake

2009-10-01T19:52:00.001-07:00

Recipe and Photo from Maya Sprague

(As per FitDay there are 68 gm of carbs for the whole cake)

3 cups almond flour

1 cup vital wheat gluten

2/3 cup unsweetened cocoa

1 ¼ tsp baking soda

1 tsp baking powder

4 eggs

½ cup Erythritol

1 ½ tsp liquid Splenda

1 tsp vanilla

1 cup mayonnaise

2/3 cup vanilla DaVinci Syrup

2/3 cup heavy cream

Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides of bowl and process for another 1 – 2 minutes.

Pour batter into greased and floured bundt pan and bake.

(I use cake release (Wal-Mart in craft section) and then just brushed up the sides of the pan as well as the tube in the middle. It works great and there’s no mess.)

Bake at 325 degrees for 45 – 50 minutes or until cake tester inserted in center comes out clean.

Mamasita: I followed the recipe exactly (using the food processor) and also used the Almond Meal from Taader Joe’s. I tried refining the meal in the food processor, but id just went round and round and stayed the same consistency.

I did take some Hershey bars (SF) and added cream and melted them until I knew it would drip in a nice flow.

My first attempt was beautiful! I can’t wait to taste it when company comes for the Thanksgiving holiday!

Churrasco Beef

2009-10-01T19:52:00.000-07:00

This recipe, by Chef Michael Cordura, Churrasco’s – Houston, TX
Unknown contributor to LCT Forum postings

Prep time: 20 minutes (+2 hours to cure sauce)

Cook time: 15 minutes

Servings: Serves 4

Ingredients:

1 center-cut beef tenderloin roast

salt and pepper to taste

Chimichurri Sauce

3 bunches curly parsley, finely chopped

6 tbsp. Finely chopped fresh garlic

2 cups extra virgin olive oil

1 cup white vinegar

(Adding a bit of fresh oregano and a dash of cayenne works well also, depending on your taste preference)

The Churrasco

Combine ingredients for Chimichurri Sauce and let sit at least 2 hours.

To prepare Churrasco, remove any silver skin from roast.

With a sharp knife, slice lengthways into the tenderloin to about ¼ inch deep.

Begin turning knife to make a spiral, leaving ¼ inch of meat outside of knife. Continue slicing the layer until center of roast is reached (jelly-roll fashion). When cut and unrolled, it should be ¼ inch thick, flat, rectangular piece of meat.

Salt and pepper to taste, baste (don’t marinate) with Chimichurri Sauce, and grill on a very hot fire to desired degree of doneness. (A slow fire will dry out the churrasco.)

Serve with extra Chimichurri Sauce on the side

Cilantro Coleslaw with Coriander Lime Dressing

2009-10-01T19:51:00.002-07:00

Posted by Ophelia on LCT Forum

Saw this coleslaw recipe in a magazine and recreated it from memory. Originally, it was served with a mole dish of some kind. Yum!

Not sure of quantities, so make this to taste. I just had some for lunch and it was delish. The toasted coriander seeds give it a nutty taste.

Ophelia

SALAD:

Grated Red Cabbage

Grated Green Cabbage

Chopped Cilantro

Toasted Coriander Seeds

DRESSING:

Fresh lime juice

Plain Yogurt

Salt

Pepper

INSTRUCTIONS:

Toast the coriander seeds in a frying pan on medium heat until they brown and begin to pot. Don’t burn them!

Mix them with the cabbage and cilantro

Cinnamon Cranberry Flax Muffins

2009-10-01T19:51:00.001-07:00

Author unknown (but bless her for this recipe!!)
Credit: Chelsie’s Cinnamon Cranberry Flax Muffins
From Laura Dolson, Your Guide to Low Carb Diets

Chelsie Kenyon, About’s Guide to Mexican Food, brings us this special low-carb muffin, which is high in both nutrition and flavor, with lots of fiber too! Chelsie says, “These make a great breakfast, or even a dessert.” She also assures me that the three tablespoons of cinnamon is not a typo and adds, “Did you know that cinnamon is great for diabetics and low-carbers because it stabilizes the blood sugar?”

Prep time: 20 min

Cook Time: 15 min

Ingredients:

1 cup whole fresh cranberries (tis the season!)

1 ¼ cup flax seed meal (can easily grind your own)

1 tsp baking powder

3 TBSP cinnamon

1 tsp nutmeg

½ tsp salt

4 large eggs, beaten

¼ cup olive oil

½ cup sugar free syrup, such as DaVinci’s or Torani’s or ½ cup “sweetening power” from other artificial sweetener (if powdered, dissolve in ½ cup water)

1 TBSP vanilla

2 TBSP grated orange peel

¾ cup chopped walnuts or pecans (optional, for topping)

Preparation:

Preheat oven to 350 deg. F

Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners – they will stick.

1. Pour boiling water over cranberries. Let sit for 5 minutes, pour off water.

2. Mix dry ingredients and wet ingredients (minus the cranberries), separately, then mix them together.

3. Let mixture stand for 10 minutes to thicken

4. Fold in cranberries

5. Fill each muffin cup about half way, and sprinkle with nuts.

6. Bake about 15 minutes (a little longer if you’re only making 12) or until a toothpick inserted in the center comes out clean.

Keep up to a week in the refrigerator or 3 months in the freezer.

For 12 muffins: Each muffin has 2 gms. Effective carbohydrate plus 6 gms. Fiber and 6 gms of protein.

Coconut Barbecue Ribs

2009-10-01T19:51:00.000-07:00

Recipe from Cristeen, posted on LCT Forum

OH MY G-D! You have GOT to try this recipe!! These are literally the BEST ribs DH or I have ever had!!! These are most definitely a Thai flavored dish, and it’s a little weird to me to be eating green meat, but they were SOOOO good…

FYI, DH and I both hate cilantro, but it cannot be substituted for in this recipe. It is totally not noticeable as a flavor, I wouldn’t recommend substituting any of the ingredients if possible.

The country style ribs I get are incredibly thick (about 1 pound each), and therefore they need to be cooked longer than most. Reduce the cooking time accordingly, if yours are smaller. This recipe was originally intended for baby back ribs. Honestly though, try it on pork chops, a roast, whatever. It’s fabulous!

Servings: 4

4 lb Country Style Ribs

1 C Coconut Milk

½ C Cilantro leaves and stems, packed (3/4 oz.)

½ C Splenda (I actually used ¼ c Splenda and ¼ c Erythritol)

½ tsp molasses

1/3 C shallots, chopped, packed (2 oz.)

¼ C Soy Sauce

3 T Garlic, chopped (1 oz.)

2 T Ginger, chopped (1 oz.)

2 Stalks Lemongrass (1 ½ C) chopped

1 tsp salt

Pour Coconut milk and soy sauce into the bottom of a blender. Add everything else (except ribs) and process until almost smooth. Marinate ribs in this overnight.

Scrape the chunky marinade off the ribs. Strain the solids out of the remaining marinade, pressing down to squeeze out ever drop. Transfer marinade to a small saucepan, simmer over medium low heat 5 minutes.

Preheat oven to 350 degrees F. Cook the ribs 30 minutes on one side, flip them over, and cook another 20 minutes. Remove from the oven, spoon the boiled marinade generously over each rib, and place under the broiler for 10 minutes.

Alternately, grill on the barbecue until cooked through, turning occasionally, serve the boiled marinade on the side.

Note by Nancy…..I have tried this, and she ain’t lying!!!

Cod with Lemon and Capers

2009-10-01T19:50:00.000-07:00

2 lemons

2 Tbsp butter

4 (1/2 lb each) cod filets

½ cup capers, drained

non-stick spray

Spray some tin foil with Pam. Place the fish on the foil.

Squeeze the juice from one lemon over the fish. Cut the lemon into slices, place over the fish and seal the foil.

Place in oven and bake at 350 deg. for about 20 min.

In the meantime, remove the peel from the second lemon. (Take care to cut only the peel and not the pith.) Cut into 1/3 inch wide strips.

Melt the butter in a heavy saucepan over moderate heat. Add lemon peel and capers. Saute until crispy.

Serve over the fish.

Cola Chicken

2009-10-01T19:49:00.002-07:00

Submitted by Aquaciser Jane (Janeasinme)

OMG is this ever good!

I started on Stillman’s the other day and there is a list of recipes to use….this is low fat, low carb. I decided to try this one recipe called Cola Barbeque Chicken. It was awesome!! It is super easy to make is is good for all low carb diets. It is not my recipe, but I wanted to pass it on for others to enjoy!

Ingredients:

4 boneless, skinless chicken breasts

1 cup low carb catsup (recipe under sauces)

12 oz. Can diet cola (best if you use diet rite)

Put chicken in non-stick skillet. I usually brown my chicken a little first before pouring the catsup and diet cola over the top. Bring to boil.

Cover and reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue cooking until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.

Cranberry Ginger Pork Roast

2009-10-01T19:49:00.001-07:00

Atkins Kitchen

Only 5 ingredients produce a flavorful, complex dish: tart, sweet, smoky and spicy.

Chilpotles in adobo are smoked jalapeno peppers in a tomato-based sauce. They can be found in the ethnic food section of most supermarkets.

4 pound bone-in pork loin roast (I used Country Style Ribs for BBQ)

1 cup fresh or frozen cranberries, coarsely chopped

¼ Cup Atkins Sugar Free Pancake Syrup

1 canned Chilpotle en adobo, chopped (didn’t have any – used crushed red pepper flakes and a couple drops of liquid smoke)

2 tsp grated fresh ginger

½ tsp salt

¼ tsp freshly ground pepper

In a small bowl, mix cranberries, syrup, chipotle, ginger.

Rub pork loin with pepper and salt to taste. Brown sides in frying pan.

Place roast in slow cooker, rub with mixture. Cover and cook on low 8 – 10 hours.

Servings: 6

Prep time: 5 minutes

Bake/Cook time: 8 hours

Carbohydrates: 2 gm.

Net Carbs: 1.5 gm.

Fiber: 1 gm

Crispy Coconut Chicken Salad

2009-10-01T19:49:00.000-07:00

Credit: From the Coconut Diet book by Cherie Colbom
Posted by moongoddess on LCT Forum
- with Art's addition at the end

This is a very delicious salad and it’s easy to make. And it is a great way to use coconut oil.

Ingredients:

2 boneless, skinless chicken breasts

¼ cup unsweetened, finely shredded coconut

¼ cup ground flax seeds

1 egg, beaten

2 Tbsp virgin coconut oil

4 cups mixed greens

Directions:

Rinse the chicken and pat dry; cut into strips, and set aside.

Mix shredded coconut and ground flax seeds together on a dinner plate.

In a small bowl, beat the egg and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut flax mixture.

Melt coconut oil in a frying pan. Place chicken strips in hot oil; they should sizzle when placed in the pan. Saute over medium heat until crispy on the outside. Turn after about 2 minutes and brown the other side of each chicken strip for another 2 minutes, or until completely opaque in the center. When done, remove chicken strips from pan and cool on paper towels.

Serve over a bed of mixed greens with Lemon Vinaigrette or your favorite dressing.

Serves 2.

Nutritional Breakdown Per SERVING: 340 Calories; (23% from fat); 9 gm fat; 58 gm protein; 6 gm carbohydrate; 4 gm dietary fiber; 237 gm cholesterol; 181 mg sodium.

Credit: From the Coconut Diet book by Cherie Colbom.

This was Art’s addition to the salad –

Make the dressing with a german stone ground mustard, yellow mustard, mayo, Splenda and a little peach butter. Mind you the peach butter had about 5 carbs per tablespoon. Use it on top of the coconut salad and top it off with a little but of green onion and cucumber.

Crockpot Enchilida Chicken

2009-10-01T19:48:00.002-07:00

Recipe posted by Ophelia on LCT Forum

I forgot about this recipe, saw it in my files and made it tonight! Yum!

Basically, throw some chicken in the crockpot and cook the heck out of it.

Once cooked, drain most of the juices (save for soup!). Shred the chicken and pour a can of enchilada sauce over the top. Allow to cook some more, until the sauce has soaked into the meat. You can top with shredded cheese at this point, if you like, and allow it to melt.

When ready, serve with a dollop of sour cream, tomatoes, avocado, olives, lettuce, jalapeno slices, hot sauce….whatever tickles your fancy and fits into your carb count.

Enjoy!!

Crockpot Tamale Bake

2009-10-01T19:48:00.001-07:00

1 ½ lb. Ground beef

1 small onion, chopped

2 cloves garlic, minced

1 10 oz. Can enchilada sauce

1 pkg. Atkins corn muffin mix

1/3 cup heavy cream

2 T melted butter

1 egg

¾ cup shredded Colby Cheese

One 4 oz. Can diced green chilis, undrained

½ cup Sour Cream

½ cup salsa of your choice

In skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly. Stir in enchilada sauce. Pour into 3 – 4 quart crockpot.

In a large bowl, mix together corn muffin mix, cream, butter and egg just until combined. Then add cheese and chilis, including chili liquid. Spoon over beef mixture in crockpot.

Cover crockpot and cook on low for 6 – 7 hours or until a toothpick inserted in the corn bread mixture comes out clean.

Serve with sour cream and salsa.

Serves 9 ….each serving with 4 gm. carbohydrates

Crustless Key Lime Pie

2009-10-01T19:48:00.000-07:00

1 small package sugar-free lime Jello

½ cup boiling water

8 oz cream cheese, softened

1 T lime juice (one small lime)

Lime zest, finely grated, (one small lime)

½ cup heavy cream

Dissolve the jello in the boiling water, stirring for 3 minutes.

Beat the cream cheese in a medium bowl with an electric mixer until smooth.

Gradually beat the jello into the cream cheese (this will make a mess and splatter all over the place).

Add the lime juice and zest.

In a separate bowl, with clean beaters, beat the cream until soft peaks form.

Fold in the cream cheese jello mixture. Pour into a pie plate that has been sprayed with non-stick spray. Chill until set.

4 servings: Per serving: 308 calories, 31 gm fat, 6 gm protein, 4 gm carbs, trace dietary fiber, 4 gm net carbs.

6 servings: Per serving: 205 calories, 21 gm fat 4 gm protein, 2 gm carb, trace dietary fiber, 2 gm net carbs.

Cucumber Snackers

2009-10-01T19:47:00.000-07:00

Recipe from Melody W
(A Rachael Ray recipe)

18 slices (about half ) of a cucumber

2 or 3 pinches of salt

6 ounces herb cheese

¼ lb. Smoked salmon

black pepper

Put cucumber slices on paper towels to drain and dry. Season lightly with salt.

Spread each slice of cucumber with a little cheese. Arrange slices on serving plate.

Top each with a small piece of salmon. Crack a little black pepper over the snackers and serve or chill.

Italian Basil Dressing

2009-10-01T19:46:00.000-07:00

Posted by dogfaceboy on LCT Forum

1 cup oil (walnut, hazelnut, and avocado are particularly flavorful)

½ cup white vinegar

1 tsp Splenda

1 tsp dry mustard

½ tsp salt

dash cayenne pepper

1 bunch basil

2 cloves garlic

Option: ¼ cup Parmesan cheese

Process in blender and store in refrigerator.

Easy Tandoori Chicken

2009-10-01T19:08:00.000-07:00

Recipe posted by Peggy on LCT Forum
- Credit for this recipe was given to “Viola”

Serving Size: 6 Preparation Time: 9:00

3 lb chicken, whole or pieces

2 med. Red onions, diced

2 green chili peppers, diced

4 cloves garlic, chopped

1 tsp ginger

¼ C Olive Oil

¼ C Lemon Juice

¾ tsp coriander

¾ tsp cumin seed

salt and pepper to taste

Clean and remove the skin from the chicken. If using a whole chicken, cut into pieces.

Poke the chicken with a fork, or score the chicken with a knife and sprinkle with salt.

Combine the chopped onion, chili, garlic, ginger and all remaining ingredients in a blender. Blend the ingredients to a fine paste.

Layer the chicken pieces and marinade in a large bowl with a cover. Make sure all the chicken is covered with the marinade.

Cover and let marinate in the refrigerator for at least 3 hours, however, overnight is best.

Grill or roast in a 350 deg. F. oven until done.

Notes: 2 gm. Carbs (generous estimate, because you don’t eat the marinade).

Breakfast Sausage w/Sage

2009-10-01T16:45:00.000-07:00

Recipe by Magtop, posted by Peggy on LCT forum

Servings: 4 Preparation Time: 0:15

1 lb pork shoulder, or butt (or already ground pork)

1 tbsp fresh sage, minced

2 tsp fresh garlic, minced

kosher salt, to taste

black pepper, to taste

2 tbsp olive oil

Grind pork, medium grind.

Mix pork, sage, garlic with your fingers until well combined.

Season with salt and pepper.

Shape into 4 or 5 patties, each about 1” thick.

Saute the patties in heated olive oil until browned on both sides and cooked through, about 5 – 6 minutes per side.

To make a spicy version, replace the sage with 1 tbsp mild paprika and 1 tsp cayenne pepper.

To make an Italian version, replace the sage with 2 tsp fennel seeds, toasting them first in a dry pan for about 3 minutes until they start to pop and brown.

Notes: 0.6 gm. carbohydrates per serving.