I buy 3 pounds of drummettes; if you're buying whole wings, buy 4 pounds because you won't use the "tips." Also, the cheap finely grated parmesan cheese in the can or bottle works fine with this recipe. You can also use the already shredded parmesan in the deli section. Don't bother using expensive cheese and shredding it yourself.
3 lb chicken wings
1/2 cup butter
1 cup grated parmesan cheese
2 tbsp dried parsley
1 tbsp dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp freshly-ground black pepper
garlic powder or dried ground garlic to taste
First, preheat the oven to 350°F. Cut the wings up into "drummettes". (Freeze the pointy "tips" for soup -- they make great broth!) Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan come New Year's Day!) Melt the butter in a shallow bowl or pan.
Dip each "drummette" in butter, roll in the seasoned cheese, and arrange in the foil lined pan. Bake for 1 hour at 350°F. Kick yourself that you didn't make a double recipe!!
Description: "Once you try these, you'll understand the name -- utterly, totally addictive! You'll impress the heck out of your friends -- and wish you'd made more! They're great leftover, too." Source: ""500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love" by Dana W. Carpender"
09-25-2010, 08:59 AM
Cheesey Spinach and Beef Bake
At JerseyGyrl's suggestion, I checked Linda's Low Carb recipe site and came across this recipe. It sounds really good, and I have all the ingredients. I'm going to make a scaled down version using about a pound of ground beef, fresh spinach and fresh mushrooms. This is dinner tonight - maybe with a cup of cauliflower soup for extra veggies.
CHEESY SPINACH BEEF BAKE
2 pounds ground beef
1/2 cup onion, chopped
2 eggs, beaten
10 ounce package frozen chopped spinach, thawed and drained well
4 ounce can mushrooms, drained
8 ounces cheddar cheese, shredded
1/2 teaspoon garlic powder
Salt and pepper, to taste
Brown the hamburger and onion; drain the fat. Mix all of the ingredients in at least a 2-quart greased casserole. Bake, uncovered, at 375º for 25-30 minutes until hot and bubbly.
Makes 6-8 servings
Can be frozen Per 1/6 Recipe: 455 Calories; 31g Fat; 38g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 342 Calories; 23g Fat; 28g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
09-25-2010, 09:03 AM
Cheesecake from LTs Girl:
For the whole cheesecake there are 65 carbs. I cut it into 16 pieces and there are about 4 carbs per slice. So worth it.
Preheat ove to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.
Use an electric mixer to combine the cream cheese with the splenda, sour cream, and vanilla. Blend until smooth and creamy. Whisk eggs in seperate bowl and then add them to the cream cheese mixture. Don't overblend.
Pour filling into 9 inch springform pan. wrap the bottom of the pan with foil to keep the cheesecake dry.
place the cheesecake into the water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top is light brown or tan color.
09-25-2010, 09:11 AM
Boneless skinless baked chicken breast sprinkled with Montreal Chicken seasoning and topped with sauteed mushrooms, red bell pepper, onion, and garlic. Monterey Jack cheese over that and back in the oven to melt. Steamed broccoli on the side. Yummo!
09-25-2010, 09:14 AM
Rinse and pat dry the chicken, preheat skillet with about 1/4" good olive oil, beat 2 eggs with 2 tablespoons heavy cream, about 1 cup grated parmesan in shallow dish, add more if needed (if you have shredded parmesan, whirl in food processor to grated consistency), dip chicken in egg mixture, press in cheese, turn and press other side, fry as you would regular fried chicken; when turning, use a spatula instead of tongs as they tend to stick and you loose the coating. I season the cheese with seasoned salt and pepper. I fry 3 large breasts, 2 with parmesan and 1 for hubby using a flour mixture.
These are amazing...easy and delicious! My microwave time was only 60 seconds, though, instead of 65. I'll make these OFTEN. Now I have yummy crackers to go with my salad.
09-25-2010, 09:19 AM
1/2 head of cauliflower, washed and cut into florets
2 T. olive oil
2 cups of chicken broth (I use reduced sodium)
1/2 - 1 c. heavy cream
grated sharp cheese (as much as you like - I use about 1/2 c.)
chopped onion (I use maybe 1/2 cup)
In a large saucepan, sautee the onion in olive oil 'til it's soft over med - low heat. *Add the cauliflower and sautee it with the onions 'til the cauliflower shows a little golden color (about 7 min.) Add the chicken broth, cover saucepan and simmer until the cauliflower is soft. Let the mixture cool off the heat and put it in a blender and puree. You may need to do this in two batches. Return the pureed mixture to the saucepan and add cream, reheating over med.- low heat. Stir in the cheese and ground black or white pepper and serve. Don't add salt until you taste it; the cheese may be enough salt. This makes 4 - 6 servings. You can refrigerate leftover soup and reheat for another meal.
*If you're in a hurry, microwave the cauliflower until it's soft. Then add it to the onion, add chicken broth and simmer about 15 min. But I think it's better to sautee it a little with the olive oil.
I also made the crispy cheese crackers to eat with my soup. Just what I needed to make me feel better.
09-25-2010, 09:21 AM
2lbs ground beef
1lb ground pork or sausage
1c. grated parmesan cheese
1/2 onion finely minced
1-2 jalapeno peppers finely minced [as much heat as you like]
1-2 cloves minced garlic [add as much or as little as you like]
salt/pepper to taste
4 hard cooked eggs
Mix all ingredients except hard cooked eggs.
On a piece of foil paper, lay the ground meat mixture and form into a rectangle about 1/2 inch thick.
Cut the hard cooked eggs in half lengthwise.
Place 2 eggs [4 halfs] in a row across the meat leaving at least 1" from the top.
Using the foil, roll the meat away from you once to cover the eggs. Where the rolled edge meets the meat [away from you] place the 2nd row of egg halfs.
Using the foil again, roll to close and seal the ends by pinching the meat together.
Oven for 1hr. at 350F topped with low carb ketchup or BBQ sauce.
Fry in a shallow pan until browned on each side and then simmer in tomato sauce for 1-2 hours.
**Frying can be tricky. It can easily fall apart. I bake mine and then add it to the sauce for a quick 30 minute simmer.
09-25-2010, 09:24 AM
Before you get too excited, this is NOT a recipe for Induction.
Hungry Atkins Girl Cheesecake for Two:
4 T. cream cheese softened
1/2 c. ricotta cheese
1 T. sugar free, fat free vanilla pudding mix *
1/4 tsp. vanilla
1-3 packets Splenda (to taste)
1-3 T. heavy cream
Mix all ingredients well. Refrigerate and chill. I'm thinking of adding a sprinkling of cinnamon too.
NOTE: I just made this; I used 2 packets of Splenda and 2 T. heavy cream. I used a little handmixer tonight; I've done it by hand, but the results are better with a mixer.
*This ingredient appears in the Atkins' New Diet Cookbook, 1994, in the recipe for ice cream as "induction friendly," so I'm using it.
09-25-2010, 09:28 AM
Chicken and Broccoli Alfredo (w/o noodles - you don't even miss them)
Cook chicken and broccoli.
saute garlic in butter
1 cup of heavy cream
1/2 cup of parmesan cheese
salt and pepper to taste
Put in pan over low heat until parmesan cheese is melted. Pour over chicken and broccoli.
*LTs Girl says sometimes she adds mushrooms...Delicious!
09-25-2010, 09:31 AM
This roast ROCKS! I browned it in olive oil and seasoned it with coarse salt, ground peppercorns, 2 large garlic cloves chopped coarsely, and lots of Greek Seasoning. (skipped the flour entirely)
I put whole, trimmed green onions underneath it in the pan instead of the carrots. I used my oven, roasting it slowly, covered with aluminum foil.
The recipe is adapted from Paula Deen's recipe for Cheeseburger Meatloaf.
1 lb ground chuck (http://www.3fatchicks.com/forum/)
10 slices bacon (http://www.3fatchicks.com/forum/), cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs
1/4 cup mayonnaise (http://www.3fatchicks.com/forum/)
1 tablespoon worcestershire sauce (http://www.3fatchicks.com/forum/)
1/4 teaspoon salt (http://www.3fatchicks.com/forum/)
1/4 teaspoon ground black pepper (http://www.3fatchicks.com/forum/)
1/3 cup diced tomatoes or petite canned tomatoes, well drained
2 tablespoon prepared mustard (http://www.3fatchicks.com/forum/)
1/2 c. sweet onion, sauteed in butter until carmelizedHow to make it
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the onion and tomatoes (reserve a little onion)
Stir 1/4 cup tomato mixture into meat mixture, reserving remaining onion/tomato mixture.
Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan.
Spread remaining onion/tomato mixture over loaf.
Bake 40 minutes.
Top with sauteed onions; bake 10 to 15 minutes, or until meat is no longer pink.
09-25-2010, 09:37 AM
Ham salad scooped with pork rinds. Slices of deli ham chopped very fine in the food processor and mixed with mayonnaise and grainy mustard. A very satisfying, quick take-along lunch.
09-25-2010, 09:38 AM
Chicken Salad and Cheese Crisps:
Rotisserie chicken, mayonnaise, sour cream, green onions. Two or three of Linda's Low Carb cheese crisps give you that "crackers" crunch and a sliced fresh tomato. :dizzy:
09-25-2010, 09:41 AM
Sauerkraut, with corned beef shredded on it, covered with swiss cheese.
A reuben melt without the bread.
09-25-2010, 09:43 AM
Pork Tenderloin Barbecue!
Pork tenderloin marinated in Scott's barbecue sauce and fresh garlic
Red Cabbage Cole Slaw (Atkin's for Life):
1 head of red cabbage, cored and sliced thinly
Whisk together 3/4 c. mayonnaise, 1/2 c. sour cream, 1 tsp. celery seed, 2 T. cider vinegar, 2 pkgs. Splenda, 1 tsp. salt (if desired). In a large bowl, combine the cabbage and the dressing. Cover and refrigerate at least 30 min. to blend flavors
09-25-2010, 09:46 AM
Sausage, Egg, and Cheese quiche deliciousness!
Not a new recipe, but adapted for Atkins Induction...and it's delicious.
3 large eggs
1 pound mild sausage *
1/2 c. grated cheddar cheese
1/3 c. heavy cream diluted with 1/3 water
Salt, freshly- ground pepper, red pepper flakes to taste
Preheat oven to 350 degrees (if using glass pan)
Crumble the sausage into a frying pan on medium. Cook and drain the sausage. Whisk eggs with cream and seasonings. Spray a baking dish or pie pan (I like a pretty ceramic quiche pan) with Pam. Lay sausage in the bottom of the pan, sprinkle the cheese on top of it evenly. Then pour the egg-cream mixture over it evenly. Bake at 350 degrees 30-40 minutes in glass or ceramic dish. If you're using metal, 375 degrees.
Let it cool a few minutes before you slice into servings. Makes 4 - 6 servings.
Everybody loves this as a breakfast / brunch dish. If it's brunch, serve with a green salad, grilled or steamed asparagus, a thick slice of tomato.
*Bacon and Ham variation:
Cook and drain 6-8 slices of bacon. Crumble into the bottom of the baking pan and add 4-6 slices of deli ham, chopped or shredded instead of sausage. You may want to omit the salt; the bacon, deli ham and cheese may be enough.
09-25-2010, 09:48 AM
Cauliflower Bacon Potato Salad:
1 head cauliflower, broken into florets and steamed until soft, but not
1/2 c. mayonnaise
1/4 c. sour cream
3 T. white vinegar (add a packet of Splenda if you like a sweeter dressing)
8 slices of bacon, cooked and drained
3 ribs of celery finely chopped
1/4 c. chopped parsley (or chopped green onion tops if you like the flavor...or use both parsley and scallion tops)
Salt, freshly ground pepper to taste
Whisk the mayonnaise, sour cream, vinegar, salt and pepper together in a small bowl. Add dressing to cauliflower florets. Add celery. Break the bacon into pieces and add bacon and parsley (or scallions). Chill for at least half an hour. If you make this a day ahead of serving, reserve the bacon and parsley to add near desired serving time.
09-25-2010, 09:51 AM
Hard-boiled eggs, peeled under cold, running water
2 tsp. vinegar
1/2 pack Splenda
1 T. celery seed
salt, coarse ground pepper
Halve the peeled eggs. Remove yolks, mash them fine (I use a fork or a potato masher) and add remaining ingredientsand mix. I wish I liked dill pickles, but I don't, so the Splenda and vinegar give me the taste of sweet relish. Garnish with paprika and/or finely chopped scallion tops or chives. :devil:
09-25-2010, 09:52 AM
Beef taco salad without the taco! Seasoned beef, sauteed onions & green peppers, ranch dressing, shredded cheddar cheese, sour cream and salsa, all on top of lots and lots of lettuce!!! Yum :D
Dessert: SF/FF lime jello w. fresh whipped cream
09-25-2010, 09:56 AM
I'm using half of the breast of a rotisserie chicken, 6 or 8 stalks of fresh, tiny asparagus and a mixture of 1/4 c. mayonnaise and 2 T. ranch dressing, pepper to taste. (Reserve a little of the mayonnaise/ranch mixture for topping the cassarole)
Microwave the asparagus until slightly cooked. Then mix the chicken breast, diced into large pieces, with the mayonnaise, pepper and ranch mixture. Put the chicken pieces in the bottom of a small casserole dish sprayed with Pam and layer with asparagus spears. Top with the reserved mayonnaise mixture and heat at 350 degrees until it's hot and bubbly.
Sprinkle lots of cheddar cheese on top before baking to make it extra-yummy.
09-25-2010, 10:02 AM
"Bacon and onions!"
So, browned onions, lightly cooked bacon. Push those to the edge of the skillet. Turn skillet on high, sear the liver, flip, sear. Check for doneness. I like well cooked meat. Some like pink on the inside, some red. Some like seared outsides and blood juices inside, dripping.
*Sandyfanny's note: My mom used to soak liver (whether she was cooking beef liver or chicken livers) in milk in the refrigerator for a while before she cooked it. I'd also suggest patting it dry lightly before frying it.
09-25-2010, 10:44 PM
This recipe is from the Atkins web site, but adapted to Induction.
Garlic Ranch Dressing
3/4 cup mayonnaise
1/4 heavy cream mixed with 1/4 c. water, stir in 1 tsp. lemon juice and let it "stand" for a few minutes (you're making "buttermilk")
2 tablespoons chopped parsley
3/4 teaspoon onion powder
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Combine all ingredients in a blender; puree until smooth. Season to taste with salt and pepper
09-26-2010, 09:10 AM
Chewy posted this listing of web sites for low carb cooking:
I make my meat loaf with 1.5 lbs of ground chuck, 1.5 lbs ground turkey, 1 egg, 1/4 cup chopped green pepper, 2 tbsp chopped onion, and 1/4 cup crumbled pork rinds.
Form four 3/4 lb mini loafs, bake in the oven at 375 degrees, for about 40 mins.
Put florets in a bowl, lightly add olive oil until they are coated, sprinkle in parmesan cheese, place in a oven safe pan, bake in the oven at 375 degrees for about 15 mins or until lightly browned (checking them every 5 mins to turn them).
09-26-2010, 09:32 AM
Breaded Pork Chops
Thin cut boneless pork chops dipped in egg (I use egg beaters), then dipped into crumbled pork rinds. Place on a greased (I use Pam) cookie sheet and bake in the oven at 375 degrees for 28 mins.
Steam broccoli, sprinkle with grated cheddar cheese and a little salt and pepper.
09-26-2010, 09:40 AM
Simona's Quick Fix Cheesecake
2tbsp of room-temperature cream cheese
Splenda to taste
A few tablespoons of whipped cream (already whipped) or Cool Whip
*I'd add a drop or two of vanilla because I like it, but it's not in the recipe
The whipped cream lightens it so you have a nice mouth-feel - the taste is that of cheesecake. Yummy! :)
09-26-2010, 09:44 AM
I haven't tried these; they sound really good and might make great desserts for "company" or special dinners.
1 large, ripe eggplant
2 cups cheese
Cut ends from eggplant and shred in a food processor. Mix shredded eggplant with egg and cheese. Lump mixture onto a pre-greased cookie shape and smooth out to make 6 8″ circles. Bake at 450 degrees F in a pre-heated oven for 12 minutes. Loosen and flip the circles. Bake on other side for a further five minutes. Once cooked, remove from oven and cut rounds into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. Once dried, sprinkle with popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately or store for up to one week in an airtight Ziploc bag.
09-26-2010, 10:38 AM
Cauliflower and Parmesan Gratin
2 heads Cauliflower
4 Tablespoons Butter
4 ounces, weight Cream Cheese
½ cups Sour Cream
¾ cups Parmesan Cheese, Grated
4 dashes Tabasco Sauce
Salt To Taste
Bring 4 quarts of heavily salted water to a boil. In the meantime, quarter and core the cauliflower and break into large florets. Add the florets to the boiling water and cook for approximately 20 minutes or until the cauliflower is fork-tender. Drain well. Transfer drained cauliflower to a mixing bowl and add the butter, cream cheese and the sour cream. Beat with an electric mixer or use a potato masher to incorporate all the ingredients together. Add ½ cup of the parmesan cheese and mix well. Add Tabasco and salt to taste. Remove the mixture to a greased casserole dish and top with the remaining cheese. Cover with foil and bake in a 350-degree oven for 25 minutes. Remove foil and continue baking for another 20 minutes or until the cheese has browned nicely on top.
(from the "Potluck" thread")
09-26-2010, 10:39 AM
Tuscan Green Beans
4 cups Fresh Green Beans
½ cups Chopped Tomato
2 Tablespoons Olive Oil
1 teaspoon Minced Garlic
Salt and Pepper, to taste
¼ cups Shaved Parmesan
Prepare green beans as desired (I steamed mine – in a steamer for 7 or so minutes). In a large bowl toss green beans and tomatoes with olive oil, garlic, salt, and pepper. Top with shaved parmesan.
(from the "Potluck" thread)
09-26-2010, 10:42 AM
4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
¼ teaspoons Ground Coriander
¼ teaspoons Cumin
¼ teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving.
Note: this is a little spicy, but you can cut back on the cayenne if you want.
The recipe says to serve over rice but I never serve it over anything. It makes a ton of sauce but it is so good you will eat it with a spoon .... trust me
09-26-2010, 10:46 AM
Start with chicken breast cubed:I sauté in evoo until it's browning.. I steam a head of brocolli and a head of cauliflower.. I mix together a jar of the kraft alfredo (2 carbs per serving) and a small block of velvetta, I get the rest of the alfredo out of the jar with half and half, about 1/3 of a jar... I mix it all together and put in a disposable baking dish cover the top with shredded cheddar and french fried onions, or pork skins crumbled... Bake at 350 for 40 minutes...
(from "Potluck" thread)
09-26-2010, 12:04 PM
Tired of Ranch Dressing? This is my new favorite thing!
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon yellow mustard
3/4 teaspoon garlic powder
1/8 teaspoon paprika
4 teaspoons granular Splenda or equivalent liquid Splenda
Mix all ingredients well. Chill a few hours to blend flavors.
Makes about 9 tablespoons
(From Linda's Low Carb Recipe Site)
09-30-2010, 09:54 AM
Readyfreddy's Shirataki Noodles with Pancetta, Spinach & Alfredo
NOTE: Shiratake noodles and prepared alfredo sauce are not for Induction.
Parboil and drain 1 package shirataki noodles. Drain fully again.
In a sauce pan on medim or medium-high, add evoo and 3 tbs pancetta.
When pancetta starts to get crispy, add 4 cups spinach (it cooks down). Stir. When spinach is wilted, add 1/4 cup alfredo sauce (I found one that has 2 carbs for this amount). Stir. Add in noodles. Stir, add salt and pepper. Enjoy!
Shirataki noodles - 2 net carbs (check your brand); spinach - 1 net carb; pancetta - 0 carbs; evoo - 0 carbs; Alfredo - 2 net carbs (check your brand) Total net carbs - 5
09-30-2010, 11:10 AM
Shells posted a variation on Sandyfanny's Cauliflower Soup:
Sandyfanny's cauliflower soup ... with some variations. I got it all going and then went to add the chicken broth, only to find that I had beef broth and mushroom broth and vegetable broth and seafood broth .... but no chicken broth. So I used organic beef broth and added some roasted garlic to it ... it was yummy.
*Shells also noted that she roasted her own garlic.
10-02-2010, 09:18 AM
Coney Island Chili
Note: Tomato paste is not for Induction.
Hamburger, tomato paste, onion, garlic, mustard, seasonings, chopped jalapeno and a little bit of jalapeno juice. Top it with some mozzarella cheese. Add a salad, and dinner's ready.
10-03-2010, 09:11 AM
Baked Gruyere & Sausage Omelet
Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup part heavy cream/part water
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, cream, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.
(Adapted from Giada "Breakfast for Dinner" - Food Network)
10-04-2010, 05:31 PM
Easy and delicous! I roast a whole rack and eat three or four times...I love 'em!
Here's the link to the recipe, complete with "how-to" pictures:
I prefer to use zero carb Scott's Barbecue Sauce, but I'm out and can't find it in my stores suddenly. I'm using Kraft Light Original Barbecue Sauce at 5 carbs per 2 Tablespoons. I'll be careful to check how much I'm using on the whole rack and count the appropriate carbs into each meal.
10-04-2010, 05:55 PM
Linsy found a delicious low-carb recipe for pumpkin cheesecake. Here's the link:
1 15 oz. can pumpkin
8 oz cream cheese
1/2 cup sweetener (you can also use liquid splenda to reduce carbs here)
1 T. Cinnamon
3/4 T. Pumpkin Pie Spice :witch:
1 t. Vanilla
1 t. Maple Extract (optional)
Whip everything together and pour into an 8x8 pan. Bake at 350 for about 30 mins or until the center is done. Cool and Chill, cut into 6 or 4 servings,
6 servings - 4 carbs each using liquid splenda
4 servings - 6 carbs each using liquid splenda
10-13-2010, 06:03 PM
Make a spinach salad.* Crumble the crisp bacon over the spinach salad.
HOT BACON DRESSING
5 slices lean bacon
2 teaspoons brown sugar Splenda (or regular Truvia or Splenda - I use 1 packet of Truvia)
1/4 cup red wine vinegar or cider vinegar
1/4 teaspoon black pepper
2 or 3 green onions chopped (tops and bulbs) or 1/4 red onion, chopped
1 egg, boiled and grated or chopped
salt and pepper, to taste (optional)
In a skillet, sauté bacon until crisp. Drain, reserving a tablespoon of bacon drippings. Add sugar, vinegar, and pepper.
Chop green onions. Sauté for 1 minute in the bacon drippings reserved in the pan.
Pour immediately over baby lettuce or spinach. Sprinkle boiled, grated egg over the salad as a garnish.
Note: Be sure spinach is dry so it is better able to absorb the dressing. Season, if desired, with salt and pepper. Serve hot immediately.
*I like thinly sliced red onion, English cucumber, chopped boiled egg and a sprinkle of parmesan cheese mixed with baby spinach for the salad.
**1/2 teaspoon prepared horseradish can be added to the sautee if you like the "bite." I make mine without horseradish.
10-13-2010, 08:57 PM
"Whopper in a Bowl"
Linsy recommends the "Whopper in a Bowl" recipe. Here's a link to the Low Carb Friends recipe:
Hot Artichoke Dip
1 (14 oz.) can artichoke hearts, drained, chopped
1 c. mayonnaise
1 c. (4 oz.) grated Parmesan cheese
1 (4 oz.) can chopped green chilies, drained (optional)
1 garlic clove, minced
Heat oven to 350 degrees. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomato, if desired. Makes 2 cups.
SPINACH ARTICHOKE DIP: Stir 1 (10 oz.) package chopped spinach, thawed, well drained, into artichoke mixture. Bake as directed.
Induction: Use as a dip with pork rinds, chicken strips, celery
(Recipe adapted from cooks.com)
10-16-2010, 05:05 PM
JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice (http://www.genaw.com/lowcarb/pumpkin_pie_spice.html)
1 teaspoon cinnamon
1 teaspoon vanilla
Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.
Makes 6 servings
Do not freeze
With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
10-16-2010, 05:10 PM
CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4-1/2 teaspoon salt (see my comment below)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
http://www.genaw.com/lowcarb/3_star.gif This is pretty close to the Libby's pumpkin pie filling recipe. I think I will use more cream instead of the 1/4 cup water next time. The carbs per serving would still be the same. I thought this had a bit of a salty taste with the 1/2 teaspoon called for, but the amount of salt is what every pumpkin pie recipe I've seen calls for. I will cut it down to 1/4 teaspoon next time.
10-16-2010, 05:18 PM
Grouper Salad *
Proportions depend upon the amount of grouper you buy. I buy 1 lb. raw, fresh grouper from the seafood market to make grouper salad for 6 - 8 servings.
Preheat oven to 350 degrees. Rinse grouper and pat dry. Lay on a shallow baking sheet sprayed with Pam and lined with aluminum foil. Squeeze half a lemon over the grouper and seal with another sheet of foil. Bake 30 min. or until the grouper is white and flakes easily with a fork. Allow fish to cool until you can comfortably handle it.
Remove grouper from bones and pick through carefully to find any stray small bones. Then make grouper salad much as you might make tuna salad. I add:
1/2 to 1 cup mayonnaise
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped sweet onion or red onion
salt, freshly ground pepper to taste
Cover and refrigerate for at least an hour before serving.
*You can use any mild-flavored, firm-fleshed white fish for this recipe, including fresh tuna.
10-17-2010, 06:05 AM
I've been obsessing over spinach and artichoke dip for a couple of days. Here's a recipe I found online for TGI Friday's spinach and artichoke dip:
This is sheer genius from Valrock: Creamy "Potato Soup" (tastes like the soup at Chili's) *
1 16 oz bag frozen cauliflower
1 8oz brick cream cheese
1 cup chicken broth
salt and pepper to taste
1/2 small onion chopped
2 cloves garlic minced
a few slices of bacon, crumbled
a dollop of sour cream
shredded cheddar cheese
Put all ingredients (EXCEPT the cream cheese) in the slow cooker on high for about 4 hours (I threw some chicken in there too for good measure).
About 30 minutes before serving, mash everything up in the cooker with a potato masher. Don't pulverize ii... just mash it up a little. Cut the cream cheese into smaller cubes and dump it in.
Once the cream cheese is melted, stir it all up and serve with the garnishes!
Note: Valrock suggests you may want to double the recipe since she uses a small crock pot.
Note: I ran the carb count of each ingredient in FitDay; it comes up 31 carbs in the entire recipe. If you have 3 one-cup servings, it's 10 carbs per 8 oz. cup. I did not include carb count of garnishes.
10-21-2010, 04:35 PM
Courtesy of Jersey Gyrl, links to Mock Danish and Cinnamon Glaze; it's getting rave reviews from Atkins chicks:
Mock Danish with cinnamon glaze:drool:
Both are Induction friendly!:)
10-26-2010, 05:27 PM
These are delicious...put them in the oven and forget them.
I used Kraft's Original Light Barbecue Sauce and reduced the total amount of sauce to 3/4 cup. I put 1/2 cup of sauce on the ribs when I prepared them for the oven and less than 1/4 cup sauce during the last half an hour.
If I could find Scott's Barbecue Sauce in my local grocer (it's disappeared!), I'd use it. (zero carbs)
In a blender, mix 1/2 cup grated pecorino Romano cheese with 1 cup Hellman's mayonnaise (I use Duke's), 1/3 cup water, 1 T. red-wine vinegar, 2 garlic cloves, 2 anchovies, and 1/2 tsp. each Worcestershire, Tabasco, and ground white pepper. Blend. Season to taste.
Toss with chopped romaine lettuce; add more cheese and pepper.
Note: I omit the anchovies and reduce Tabasco to 1/8 tsp.
(Adapted from Men's Health Magazine)
10-31-2010, 04:16 PM
2 c. romaine, chopped
4 strips of bacon, cooked crispy, drained and chopped
2 soft-boiled eggs, halved
8 oz. London Broil steak, grilled and sliced thinly against the grain
8 cherry tomatoes, halved
1/2 avocado sliced
2 T. crumbled bleu cheese
10 pods, sugar snap peas (steamed 2 minutes, sliced on the diagonal)
Arrange ingredients on a platter for serving or divide ingredients into two salad plates.
Top with your favorite salad dressing and enjoy. Annie's Green Goddess Dressing is recommended - 2 carbs per 2 T. - I like homemade sugar-free honey mustard salad dressing with this salad.
(Adapted from Men's Health Magazine)
10-31-2010, 08:22 PM
Here's the link to the Revolution Rolls Jersey Gyrl suggested I try:
Linsy posted a delicious-sounding taco bake; I've adapted it for two servings.
Taco Bake for Two...
4 oz. ground beef (I use 90/10)
1/4 large sweet onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, peeled and chopped
2 tsp. Taco Seasoning Mix (I used Ortega)
4 oz. sharp cheddar cheese, grated and divided in half
2 oz. cream cheese, softened
Nice additions: chopped green chilis, salsa, sour cream.
Preheat oven to 350 degrees.
Sautee ground beef, onion, garlic and red pepper over medium heat in a little bacon drippings or olive oil. Sprinkle the taco seasoning over the beef/vegetable mixture and stir. When the beef begins to lose its pink color, turn the skillet on low heat, cover, and allow the peppers to become a little soft and the onions to carmelize.
Spray a small oven-proof dish with non-stick spray.* In a small bowl, mix the cream cheese and half of the cheese together. Spread the cheese mixture thinly in bottom of baking dish. Top with the beef/vegetable mixture. Sprinkle reserved cheese evenly on top. Bake at 350 degrees until it's hot and bubbly.
Serve with pork rinds as a "Dip That's Dinner" with a green salad.
*Ortego Taco Seasoning lists 4 carbs per tablespoon. Two teaspoons would be approximately 3 carbs.
11-04-2010, 05:58 PM
http://www.3fatchicks.com/forum/images/icon/icon6.gif Low Country Pimento Cheese
A loyal Rebel, I love pimento cheese, southern style:
8 oz. sharp cheddar - grated (do it yourself - it's too dry if you buy it already shredded)
1/4 - 1/2 c. Duke's Mayonnaise (sounds like too much, but it will be absorbed)
1 large jar chopped pimentos - including juice
dash red pepper flakes
freshly ground black pepper to taste
Mix all ingredients. Refrigerate in covered container. Enjoy with celery sticks, heat for 30 sec. in microwave and scoop it up with pork rinds, top a boring no-bun burger, stir it into mashed cooked cauliflower, scramble it into eggs, stuff an omelet. I could live off of it!
Your pimento cheese will be better after it sits for a while. Before you plan to use it, set it out to soften so it will spread and dip nicely. You can put in and out of the frig a zillion times; you can drag it around to a picnic or on roadtrips with no problem. It keeps in the refrigerator for a week...maybe more, but I always eat it.
People who say, "I hate pimento cheese," either don't like cheese at all or have only had nasty grocery store, deli, or some other imposter. They will become converts. Make it and they will come.
11-04-2010, 06:09 PM
Cream Cheese Oopsie Rolls
I like the Revolution Rolls but I LOVE Cleochatra's Oopsie Rolls... those are the bomb in my book.
They are much better the next day. I store mine in a paper bag on the counter.
Attached Thumbnails - Click to view imagehttp://www.3fatchicks.com/forum/attachments/atkins/36968d1288818494t-does-anyone-know-anything-about-smart-carb-bread-oopsie-rolls-190.jpg (http://www.3fatchicks.com/forum/attachments/atkins/36968d1288818494-does-anyone-know-anything-about-smart-carb-bread-oopsie-rolls-190.jpg) http://www.3fatchicks.com/forum/attachments/atkins/36969d1288837805t-does-anyone-know-anything-about-smart-carb-bread-dinner-007.jpg (http://www.3fatchicks.com/forum/attachments/atkins/36969d1288837805-does-anyone-know-anything-about-smart-carb-bread-dinner-007.jpg)
11-09-2010, 06:01 PM
Fatkir posted this delicious-sounding recipe from Linda's Low Carb Menus and Recipes site just in time for the holidays.
Crustless Low -Carb Pumpkin Pie
15 oz pure pumpkin
1/2 cup Splenda
1 tsp vanilla extract
3/4 cup heavy cream
1 tsp cinnamon
1 3/4 tsp pumpkin pie spice
(Linda's recipe adds 1/4 tsp. of salt)
Mix all ingredients (add egg one at a time) w/electric mixer. Pour into buttered 9" pie pan. Bake at 350 for 45-55 minutes, until knife inserted comes out clean. Serve with whipped cream (heavy cream w/splenda and vanilla extract).
Makes 8 servings
Freezing not recommended. (The nutritional data from Linda's Low Carb site is calculated using 1/4 cup of water and 1/2 cup of heavy cream instead of 3/4 cup of heavy cream.)
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
2-8oz cream cheese (softened)
1/2 cup Splenda or Truvia (or 1/4 cup DaVinci of Torani vanilla SF syrup)
1 tbsp lemon juice (if you want more lemon flavor, add a little finely grated lemon peel - be careful to get just the yellow part of the peel)
1/2 cup sour cream
1/2 tsp vanilla (if you use the vanilla syrup, no need for this)
Soften cream cheese for 30 seconds in the microwave (or set it out well ahead of prep time). Mix all ingredients with electric mixer (add eggs one at a time) until smooth. Pour batter into 12 muffin cups. (Genius alternative: after you fill 6 of the cupcake tins, add 1 T. dark cocoa to the remaining batter - you'll have 6 chocolate cheesecakes and 6 plain cheesecakes.) Bake on 350 for 20 minutes. Place in refrigerator overnight.
*3 carbs per muffin based on entering the ingredients into FITDAY.
*Chocolate Cheesecake variation: add 2-3 T. unsweetened dry cocoa powder. I like Hershey's Special Dark Cocoa for rich chocolate flavor. The Chocolate Cheesecake variety checks in FITDAY at 3 carbs per muffin also.
11-15-2010, 05:45 PM
JerseyGyrl shared this "Linda's Low Carb Menus and Recipes" idea:
3 oz. cream cheese, softened
4 oz. sharp cheese, grated
1/4 cup chopped onion
1 small can chopped green chilis
1 rotisserie chicken breast and thigh meat, skin removed and chopped
1-2 T. Taco Seasoning (I use Ortega's)
Preheat oven to 350 degrees. Spray a small non-stick cassarole dish with non-stick spray. Sautee onion in olive oil or bacon fat until soft. Spread cream cheese evenly in the bottom of the dish. Sprinkle with 1/2 of the grated cheese. Layer the sauteed onion, drained green chilis, and chicken. Top with remaining grated cheese. Bake 15 - 30 min. until hot and bubbly.
I like to use this as a dip for pork rinds or to top shredded lettuce.
11-21-2010, 09:28 AM
Quick Garlic Eggplant
Adapted from a post by: julzchiki in Food (http://www.3fatchicks.com/diet-blogs/julzlives/?cat=13)
Set the oven to broil. After washing the eggplant, slice into 1/4″ slices. Lay them slightly apart on a foil-covered, non-stick sprayed cookie sheet. In a small bowll, mix minced garlic, olive oil, and salt. Brush each eggplant slice front and back with the olive oil mixture. Broil it for about 10 minutes. Turn the slices over for another, maybe 5 minutes (adjust to your own oven’s heating ability. When the slices are slightly browned and soft, they are done.
1. Eat as is.
2. Chop up and place on a pizza as an extra topping.
3. Build "sandwich" stacks with cheese, tomato sauce, chicken or other protein, tomato slices, other sauteed veggies.
11-21-2010, 12:02 PM
Islandchick's Cinnamon Danish Oospie Rolls
3 large eggs
pinch of cream of tartar (1/8 tsp)
6 ounces cream cheese (do not soften)
2 Tbsp Cinnamon
2 Tbsp Splenda
3 Tbsp Butter
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese, splenda, butter, & cinnamon to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff .Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. On parchment paper spoon out 6 mounds. Flatten each mound slightly and add a pat (like a pat of butter) of cream cheese.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes then brush the cinnamon, butter, splenda glaze on, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen
1 Tbsp cinnamon
1 Tbsp splenda
3 Tbsp butter
Melt in microwave for 45 secs and blend well before brushing over rolls.
Once again, I am not just completely overwhelmed with them, BUT I'll probaly make them just for a change of routine :)
These have 171 calories each
4 carbs total....less the 1 gram of dietary fiber...they are 3 carbs each
11-22-2010, 07:20 PM
Mustard Cream Sauce
Sarah in Paris posted this elegant recipe for mustard sauce; she used it with pork tenderloin:
Mustard cream sauce (5 teaspoons of mustard, 1/2 cup white wine, 3 tablespoons creme fraiche)
If you're puzzled about creme fraiche and can't find it at your grocers or don't want to pay the elegant price, here's a link to a recipe:
This is a delicious, quick fish recipe, easy but impressive. You can substitute any firm, mild white fish for grouper.
Grouper in Mushroom Sauce
1/2 c. mayonnaise
1/2 c. sour cream
12-15 fresh mushrooms
1-2 T. butter
1 T. fresh lime juice
4 grouper portions
Wipe mushrooms clean with a damp paper towel, trim the stems, and slice. Sautee mushrooms in butter until tender. Add mayonnaise and sour cream to mushrooms and blend. Stir in lime juice. Place grouper filets in a foil-lined, greased baking dish or pan. Pour mushroom sauce over the filets and sprinkle with paprika. Bake at 325 degrees for 40 minutes or until the fish flakes easily.
12-19-2010, 05:39 PM
Holiday Sausage Balls
I just can't have Christmas without sausage balls, so I've experimented and love the results.
*Not for induction: Almond meal/flour is not allowed on Induction.
Preheat oven to 350 degrees.
1/2 lb. fresh pork sausage (not presliced, I use Jimmy Dean Original Pork Sausage)
5 oz. sharp cheddar cheese, grated
2 T. water
1 c. almond meal/flour
1/4 tsp. baking powder
dash of red pepper
Place sausage, grated cheese, and water in a mixing bowl. Sprinkle almond flour/meal and baking powder over the ingredients. Mix thoroughly. CLEAN hands (and nails) work best. Add a dash of red pepper. Mix again thoroughly. Roll into 1" balls and place on a foil-lined (I also spray the foil with non-stick) cookie sheet. Bake at 350 degrees for twenty minutes until they just barely begin to brown. Makes 2 1/2 dozen.
Serve warm or refrigerate or freeze. I like to keep them in a ziplock bag in the fridge and then microwave them for 30 sec. for a wonderful, quick breakfast or a delicious snack with a cup of tea in the afternoon. (They're also a standard appetizer in the South with drinks.)
According to Fitday: .6 carbs each. (My favorite "fat" recipe using Bisquick comes in at 3.5 carbs per sausage ball.)
12-27-2010, 04:14 PM
Tomato Soup with Cheese Croutons
(From Oprah.com's Comfort Food recipes)
3 Tbsp. butter
1 small onion , chopped
1 medium carrot , diced (can be omitted)
1 stalk celery , diced
2 cans (28 ounces) crushed tomatoes
6 sprigs parsley
4 cups chicken or vegetable stock
1/2 cup heavy cream
Freshly ground pepper*The croutons are not for Induction.
1/2 sourdough baguette , sliced into 1/2-inch rounds
2 Tbsp. olive oil
2 Tbsp. grated Parmesan cheeseDirections
In a large pot over medium heat, melt 2 tablespoons of butter. Add onion, carrot, and celery and sauté until tender but not browned, about 6 to 8 minutes.
Add tomatoes, parsley, and stock. Bring to a boil and reduce to a simmer and cover. Skim foam and fat from top and cover. Simmer until carrots are tender, about 25 minutes. Remove parsley sprigs and discard. Puree soup in batches in a food processor or blender (or use a hand blender). Return to pot and stir in cream and remaining tablespoon of butter. Season to taste with salt and freshly ground pepper.
Meanwhile, cut baguette slices into chunks and toss with olive oil and Parmesan. Place on a sheet pan and bake at 400° until golden brown and crispy, about 10 minutes. Pour soup into mugs and place a few croutons on top.
12-28-2010, 05:47 PM
This recipe is adapted from a Food Network collection and serves two.
Braised Beef Short Ribs
Preheat oven to 325 degrees.
2 lbs. beef short ribs (bone-in)
1 tsp. coarse sea salt or Kosher salt
1 tsp. freshly ground coarse black pepper
2 T. olive oil
1 medium onion, chopped
1-2 stalks celery, chopped
1 carrot, diced (may be omitted)
3 cloves of garlic, peeled and chopped
1 c. red wine (optional)
2 cups beef broth (I like low sodium)
*additional onion, quartered
*additional carrots, peeled and cut into 2" pieces
Heat olive oil in heavy skillet over medium heat. Add onion, celery and diced carrot and sautee until the onion begins to carmelize, but is not overly brown. If you are using red wine, add it to the skillet at this point and allow the wine and vegetables to simmer a bit, reducing the amount of liquid and concentrating flavor. Place onions, celery, carrots and pan juices in a large shallow baking dish. (I spray the dish with non-stick first)
In the same sautee skillet, sear the short ribs (add a little olive oil if needed), turning them to sear on every side, until they're nicely browned. Remove ribs to baking dish. Scatter with chopped garlic, salt and pepper. Pour beef broth around the ribs. Cover tightly with foil and bake 2- 3 hours (plan on 3 hours) until the beef is very tender and falling off the bone. (Remove celery before serving)
*Additional onion and carrots may be added the last hour of cooking to serve with the short ribs.
12-29-2010, 05:19 AM
LindaBC in a 2003 post has a recipe I'm going to try today. I've been dying for a biscuit. I'm going to play around with this recipe a little. I'm thinking of adding the baking powder for sure and omitting the salt completely. I'll edit the recipe after I try it.
They are not quite a cracker because they are fairly soft but they're not really a biscuit because they don't rise. I'm wondering if a pinch of baking soda would make them more like a biscuit. If you make these big enough, you could probably use two of them to enclose a hamburger patty. Today I had two cold ones with a generous topping of liverwurst mixed with a bit of butter and mayo. Delicious. I think they'd also be good with other toppings such as egg or tuna salad or even use them like Bruchetta. By the way, depending on what kind of cheese you use, watch how much salt you add. Mine were a bit oversalted.
6 oz cream cheese, softened
1-3/4 cup sharp cheddar cheese grated (or whatever hard cheese you prefer)
1 tsp salt (or to taste)
1/4 tsp chile powder
1/2 cup almond flour (I used ground almonds) or 0 carb bake mix
Mix all together in food processor. Line a cookie sheet with parchment. If your dough is quite firm, make little balls and flatten them. Mine dough was quite moist so I just spooned it out in mounds on the cookie sheet. Bake at 350 for about 17 minutes, depending on how large you make them.
20 grams TOTAL so the smaller your biscuits the lower the carbs. I made 15 and they're the size of a Dad's cookie.
12-29-2010, 09:02 AM
JerseyGyrl posted this recipe for low-carb hot chocolate, and it's delicious!
1 rounded Tablespoon Hershey's Dutched Cocoa or other real, unsweetened cocoa powder ( I use Hershey's Special Dark Cocoa)
2 cap fulls DaVinci Sugar Free Syrup of your choice. (I like the chocolate flavor.)
1 cup boiling water
1 Tbsp. Heavy Cream
Boil the water. Put the cocoa powder into a cup and stir in the sugar free syrup until it makes a nice paste. Gradually pour in the water while stirring to dissolve the cocoa. Fill almost to the top. Then lighten with the cream. If you're feeling fancy and you have the cream left in your menu plan, top the cocoa with vanilla-flavored whipped cream.
Note: I added a teaspoon of Splenda to mine since I like my hot chocolate very sweet. I also added 1 T. of cream to the cocoa and syrup before I added the water and stirred it well.
Variation: For a hot mocha chocolate, substitute very hot coffee for the water. Sweeten to taste with Splenda or Truvia.
01-08-2011, 02:50 PM
Here's a link to "Linda's Low Carb Menus and Recipes" and her delicious
Note: I cut the cheese to 6 ounces, so I'd only have an ounce of cheese per 1/6 of the pie. I substituted 2 T. minced fresh Vidalia onion sauteed with the hamburger meat and a sprinkling of minced onion on the pie before I poured the mayonnaise mixture over it for the onion soup mix.
01-09-2011, 07:16 PM
This recipe is courtesy of Laura Dolson's Low Carb Diets (http://lowcarbdiets.about.com/) site at About.com. by way of Lowcarbdude.com.
This recipe is NOT for Induction; almond flour is not on the Induction foods list.
Having said that, these are DELICIOUS, whether you're on Atkins or not. Winter storm supper: Almond Flour Pancakes, crisp bacon and raspberry preserves. It doesn't get any better.
Almond Flour Pancakes
- 1 cup almond flour (I use Bob's Red Mill Almond flour/Almond Meal)
- 2 eggs
- 1/4 cup Seltzer water (Plain water is fine, but you may lose some "puffy.")
- 2 tbsp oil
- 1/4 tsp. salt
- 1 tsp baking powder
- 1 tbsp low-carb sweetener (i.e. Splenda)
- 1/8 - 1/4 tsp. cinnamon
I found that if I make them small, they turn easily and look really pretty. They're a bit more delicate than regular pancakes, so turning large ones is messy and tricky. Cook them in the usual fashion. This makes three large pancakes or six smaller ones.*Just know that they won't bubble on top in the pan like "regular" pancakes do. **
* I had 3 large ones and one smaller one.
** A few small bubbles did appear, but they weren't an indication that you should turn them.
I topped them with a little softened butter and Polaner's Sugar-Free Seedless Raspberry Preserves. (2 carbs per 2 tablespoons)
Note: I refrigerated my leftover large pancake in a ziplock bag; then re-heated it for breakfast by folding a paper towel over it and popping it in the microwave for one minute. Delicious all over again.
01-11-2011, 10:04 AM
Islandchick's Cauliflower Soup with Leeks
2 celery stalks...diced
1/2 c. butter
1 clove of garlic...minced
3 leeks diced (Use the white tops and about a third of the green bottoms.....minced. You can also use green onions instead of the leeks. If I do that, I use almost all of the green part as well.)
1 head of cauliflower (stalk and leaves removed; cut it into 4 quarters to help it cook faster.)
2 1/2 TBPS of olive oil
1 package Lipton Onion Soup mix
2 cups heavy whipping cream
2 to 3 cups of water.
1 8oz bag of the cheese of your choice. (I use the finely shredded 4 blend Mexican cheese.)
I put the cauliflower on to boil for about 20 minutes; leave it in quarters.
While that's boiling, I sautee the leeks (or onions), garlic and celery in the olive oil...takes about 10 minutes or so.
I drain the cauliflower but save about 2 cups of the water. *I put the cauliflower and the water I boiled it in into my blender and mix it up really well. The consistency should be like a watered -down mashed potatoes. I pour that mixture into the pan I boiled the cauliflower in. I add the sauteed veggies, the Lipton onion soup mix, the butter, the extra water, the heavy whipping cream and stir. When it is nice and hot and mixed well, I add the whole 8 oz.bag of cheese. Since this is feeding serveral people, I don't worry about using all 8 ozs. of the cheese. I stir in the cheese until it's melted completely. I use salt and pepper to taste and add some additional garlic and onion POWDER to taste. You just won't believe how awesome this tastes on a cold winter day :D
*Note: If you have an immersion blender, it's made to handle hot foods. If you're using a standard blender, you may want to cool the cauliflower/water mixture quickly before blending it. I just set the pot on a layer of ice I've created in my sink for a few minutes. Sometimes hot liquids in a blender will "blow up," leaving you with food and liquid all over your kitchen.
**Lipton Onion Soup Mix is not on the Induction foods list. Each packet has 16 g. carbs and 2,240 mg. sodium.
01-16-2011, 07:04 AM
Another favorite from Linda's Low Carb Menus and Recipes, Green Bean Casserole.
I cut the cheese to six ounces and used fresh mushrooms sauteed with the celery and onion. I also used frozen, french-cut green beans and cut the amount of salt listed in the recipe.
JerseyGyrl posted this recipe for a yummy Induction-friendly shake.
Pumpkin Egg Cream Shake
1/3 cup Pumpkin - frozen
1/4 cup Heavy Cream - frozen
2 teaspoons Splenda
1/4 teaspoon Pumpkin Pie Spice
1/2 cup Water
Mix this all up in the blender until thoroughly blended. Enjoy!!!
01-23-2011, 04:59 PM
Linsy's Buffalo Chicken Tenders
1 container Parmesan cheese (crumbled kind in the green container)
1tsp garlic powder
10-20 thawed chicken tenders
2 eggs (may need more)
1/3 c. Frank's red hot sauce
1/3 c. butter
oil of any kind for frying
Preheat the oven to 425. In a small bowl, beat the eggs. In another bowl, mix pepper, garlic, and Parmesan cheese. Dip each piece of chicken in the egg mixture and then into the parmesan cheese mixture. Fry about 4 tenders at a time in oil on the the stove, turning once until golden.
Transfer to a baking sheet and bake until cooked all the way through.
Alternate method: Deep fry 3-4 at a time for 8 min. at your fryer's recommended temp for chicken.
Mix melted butter and hot sauce, then put into a bowl large enough to fit all of the chicken tenders. Toss the chicken tenders in the buffalo sauce and serve immediately with ranch dressing or bleu cheese. You could also take a silicone brush and brush the chicken tenders with the sauce.
01-23-2011, 05:11 PM
Linsy's Almost Lasagna Spinach Bake
Linsy's getting really good in her low carb kitchen; here's what she said about her most recent culinary effort:
I made a spinach "lasagna"...it's actually nothing like a lasagna, but I don't know what to call it. I browned 1 lb. ground beef in a skillet and seasoned it with garlic/onion powder, then added about 10 oz. of cooked, drained spinach and a can of diced tomatoes (Make sure they have no added sugar or corn syrup. Great Value brand from Wal*Mart doesn't have any).
I cooked it all together in a skillet and seasoned it with salt, pepper, a little bit of minced dried onion and Italian seasoning. I then mixed in about 4 oz. of mozzarella and topped it with another 4 oz. of mozzarella. Bake at 375 until it's hot and bubbly. I'm estimating this to be about 4 servings, at 5 carbs per serving, but the carb counts vary with ingredients used.
01-29-2011, 03:40 PM
Victorianandmore, a Low Carb Friend, contributes a smaller recipe for those great little cheesecake muffins:
Cream Cheese Muffins...when you only want a few
Ingredients For 6 Muffins:
1 8-oz. cream cheese
10 little packets of Splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136)
3/4 tsp. vanilla extract (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_vanilla_extract_page.html)
1/3 C. sour cream
Mix softened cream cheese with the sour cream. Add the egg; mix thoroughly. Add Splenda and vanilla and mix well. Fill 6 muffin tins and bake at 350 degrees 15 -20 minutes for a muffin with a very creamy center, 25 minutes for a firmer cheesecake. Refrigerate and chill well before eating.
01-29-2011, 05:51 PM
Beeb posted this recipe on the "Low Carb Friends" site:
Trim asparagus ends. In large bowl or on a plate, sprinkle asparagus with olive oil, balsamic or apple cider vinegar, salt, pepper and garlic powder.
Mix all together and then take 4 to 5 stems of the marinated asparagus and wrap with 1 slice of bacon. Do this until all the asparagus is wrapped.
Put on an oven proof grill pan or in a oven-proof casserole dish, making sure to put the bacon end side down, and roast at 350 degrees until bacon is getting crisp, and asparagus starts to wilt.
01-30-2011, 10:58 AM
JerseyGyrl posted this recipe in an Atkins thread: "Ground Flax."
Muffin in a Minute (suitable for Induction)
Serving Size: 1
1/4 cup flax meal
1/2 teaspoon baking powder
1 packet Splenda
1 teaspoon cinnamon
1 large egg
1 teaspoon butter, melted (I think I'll use 1-2 tablespoons)*
Put the dry ingredients in a coffee mug, or a small bowl for a different shape. Stir dry ingredients. Add the egg and the melted butter. Mix well. Microwave 1 minute (or more). Slice, butter, eat. Set mug to soak immediately. **
* Most recipes I've seen use 1 - 2 tablespoons of butter.
**I spray the cup or ramekin with non-stick baking spray,
Notes: 1.5 net carbs.
Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 9.5 g. fiber; 223mg Cholesterol; 284mg Sodium
02-03-2011, 08:15 PM
Chocolate One Minute Muffin
I'm still tinkering with my recipe, tweaking the standard. I made them tonight and added 1 tblsp. of Hershey's Special Dark Cocoa, 1 tsp. cinnamon, 1/2 tsp. vanilla, 2 capfuls of Torani's sugar-free chocolate syrup, a dash of salt, 1 tsp. Splenda to the basic recipe:
1/4 c. golden flaxseed meal
1/2 tsp. baking powder
1 Tbls. sour cream
2 T. melted butter
Melt the butter in a small baking ramekin -I think mine are 6 oz. In a separate bowl, mix all dry ingedients, stir them thoroughly. Add egg, sour cream, syrup, vanilla and mix thoroughly. Swirl the butter gently around the ramekin so it greases the sides. Then stir in the butter and mix well. Put the batter in the greased ramekin. Cover with clear wrap. Poke a small slit in the wrap. Microwave for 1 min - 1 min 20 seconds. Turn out on a rack or plate and allow to cool. Split horizontally with a serrated knife and spread with cream cheese. YUM!
02-04-2011, 05:11 PM
I really like these; they actually taste good!
Onion/Garlic One Minute Muffin
1/4 c. Golden Flaxseed Meal
1/2 tsp. baking powder
1/8 tsp. garlic powder
1 tsp. onion powder
1 T. dehydrated onion flakes
1 tsp. Splenda
Dash of salt
2 T. butter
1 Tbls. sour cream
1 large egg
Mix dry ingredients in a small bowl. Melt the butter in a small ramekin - mine are the white fluted baking ramekins, about 4 1/2" across the bottom and 5 1/2" across the top, probably 6 oz. Swirl the butter up the sides of the ramekin, greasing the sides.
Add the egg, sour cream and the butter into the dry ingredients. Mix thoroughly. (I add the egg first, then the butter.) Using a spatula, spread the batter into the ramekin you used to melt the butter. Cover the ramekin with clear wrap, poke a small hole in it, and microwave on high for 1 minute - 1 minute 20 seconds. Remove the clear wrap, let the muffin rest for a few minutes and turn out onto a plate or cooling rack.
I split the muffin with a long serrated knife and spread the halves with cream cheese and chives, melt cheddar cheese on the halves, or spread them with mayonnaise to make a BLT or deli ham sandwich. They toast very nicely too. I store them in a zip-lock.
I've doubled the recipe and cooked them in two ramekins one after the other, no problem. :p
02-05-2011, 11:39 AM
I found this recipe on "Low Carb Friends." I haven't tried it, but it sounds as if it has great potential. I haven't checked a carb count; it may not be Induction-friendly - cocoa, protein powder, definitely not the peanut flour. I also haven't used protein powder, but I may buy a packet if I can find it in a small amount.
Fab instant chocolate pudding
1 Tbs hersheys special dark chocolate cocoa powder (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_cocoa_powder_page.html)
2 Tbs powdered erythritol (http://www.netrition.com/cgi/goto.cgi?aid=281&url=sensato_erythritol.html)--tsp or two of hot water
1 scoop chocolate protein powder
2 Tbs greek yogurt or sour cream (I used fromage blanc because thats what I had--fabulous stuff made by vermont creamery)
vanilla davinci's (http://www.netrition.com/cgi/goto.cgi?aid=281&url=davinci_syrups_page.html) 1-2 tbs
mix cocoa powder and erythritol (http://www.netrition.com/cgi/goto.cgi?aid=281&url=sensato_erythritol.html) and a teeny bit of hot water to blend. Add PP, greek yogurt, and davinci (http://www.netrition.com/cgi/goto.cgi?aid=281&url=davinci_syrups_page.html)'s. Blend.
You will have a thick, rich, chocolate pudding to die for. Filling because of the PP. This is my dessert of choice these days. Sometimes I make it with peanut flour (http://www.netrition.com/cgi/goto.cgi?aid=281&ad_id=g_5536&url=protein%5fplus%5fpeanut%5fflour%2ehtml), cookie dough PP, and caramel davincis. yum.
02-06-2011, 07:26 AM
This recipe is from "Low Carb Friend's" site by way of "Linda's Low Carb Recipes and Menus."
I halve this recipe; I also cut the cheese to 4 oz. in the casserole and 3 oz. to top it. I also substitute green chilis if I don't have fresh bell peppers.
ALLIECAT'S CHEESY CHICKEN BACON CABBAGE CASSEROLE
8 slices bacon, chopped
1 medium cabbage, chopped, about 36 ounces
1 small onion, chopped, 2 1/2 ounces
1 green or red bell pepper, chopped
2 tablespoons butter or bacon grease
Salt and pepper, to taste
4 cups diced cooked chicken breast, 18 ounces
1 cup sour cream *
8 ounces cheddar cheese, shredded
4 ounces cheddar cheese, shredded
In a very large Dutch oven or wok, fry the bacon until crisp; remove from pan to a paper towel-lined plate and reserve 2 tablespoons of the grease, if desired. Discard any remaining bacon grease. Sauté the cabbage, onions and bell peppers in butter or bacon grease until tender and wilted; season well with salt and pepper. Stir in the chicken, sour cream, bacon and 8 ounces of cheese. Adjust the seasoning as needed. Spread in a greased 9x13" baking pan. Top with 4 ounces of cheese and sprinkle with paprika. Bake at 450º until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving.
02-06-2011, 09:00 AM
Here's a link to a protein shake thread JerseyGyrl posted on "Low Carb Friends" site:
This recipe came from Linda Sue on "Low Carb Friends" site. I'm going to try this, 'cause I love pickles!
LOW CARB MICROWAVE BREAD AND BUTTER PICKLES
1 large cucumber, about 10-12 ounces *
1 small onion, sliced thin, 2 1/2 ounces
1/2 cup white vinegar
1 cup granular Splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136) or equivalent liquid Splenda (http://www.netrition.com/ezsweetz.html)
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1 pint canning jar with lid
Slice the cucumber into 1/4-inch thick slices. Mix all ingredients in an 8-cup glass measuring cup or microwaveable bowl. Microwave on HIGH 8 minutes, stirring twice, until crisp-tender. Pickles should be translucent, but not too soft. Rinse the canning jar with very hot water to prevent cracking, then spoon pickles into jar. Pour all the liquid over the pickles. Cool, cover, then chill well. Store in refrigerator.
Makes 1 pint or about 8 servings
* I used an English cucumber
02-19-2011, 05:04 PM
I made these last weekend - delicious. I suggest using a thick, substantial leaf kale or mature, thick spinach leaves. I sprinkled mine with kosher salt before baking. Very easy, very quick snack. Loved them!
This is Sherrie's recipe posted on "Low Carb Recipe Help & Suggestions" on the Low Carb Friend's site. I'm posting it as written, but noting the "tweaks."
These are really pretty with the raspberry pink topping. YUM!
Sherrie's Decadent Brownies
1 cup butter
3 tbsp oil (I only used one Tbl.)
1 1/4 cups *Splenda
2 tbsp vanilla
9 tbsp cocoa powder (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_cocoa_powder_page.html) (I used Hershey's Special Dark)
4 large eggs
1 cup ground almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html)
1/2 teaspoon baking powder
8 ounces cream cheese
2 tablespoons Splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136) (I used 1 Tbls. Splenda and 1 Tbls. s-f raspberry syrup
1 tsp vanilla extract (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_vanilla_extract_page.html)
In a small bowl, beat cream cheese until extremely smooth & add splenda, add the egg & vanilla extract: mix well. Set aside.
Butter a 9"x13" pan, set aside.
In a large saucepan, melt the butter & chocolate & oil over very low heat, stirring constantly. Remove from heat, cool slightly.
Stir in the Splenda & vanilla.
Add the eggs, one at a time, beating well after each addition.
Stir in almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html), baking powder & salt; mix well.
Spread into the prepared pan.
Carefully spoon the cream cheese filling over the brownie base; lightly swirl filling with a knife to create a pattern. Bake approximately 24 minutes minutes or until set. (Mine took longer; I baked them in a ceramic baking dish sprayed with non-stick at 325 degrees for 35 - 40 minutes.)
Test with a toothpick.
Cool completely then cut into squares.
Note: I think the topping could have been sweeter; maybe I should have used 2 tablespoons of Splenda and the syrup.
02-27-2011, 12:47 PM
This is Jennifer Eloff's recipe for English Muffins as posted on "Low Carb Friends" site. It really does have to be split and toasted. It makes a great ham and egg mcmuffin.
1 tsp light-tasting olive oil
1 tbsp water
1 1/2 tbsp almond meal (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html)
1 tbsp golden flax meal (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_flaxseeds_page.html)
1/2 tbsp parmesan cheese
1/4 tsp baking powder
1/4 tsp Splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136) (does not actually sweeten but helps the flavor)
Whisk all ingredients well in a small bowl. Grease a small ramekin or bowl, add batter and microwave about 1 minute and 30 seconds. Remove by loosening edges and slice in half. Best to toast the muffin.
02-27-2011, 02:12 PM
Here's a link to Lauren's recipe for Blueberry Cheesecake Bars as posted on "Low Carb Friends" site. I haven't made them, but the next time I'm expecting company, I'm going to try them for sure. They look incredible.
Note: Not for Induction. Almond flour and blueberries, not so much.
02-27-2011, 02:49 PM
Lauren "stumbled upon a recipe by Laura Dolson (about.com) and tweaked it a bit. These take MINUTES to whip up. You will not BELIEVE they are made with almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html) and egg whites! Lovely toasted with sugar-free jam."
Note: Not for Induction, almond flour is not on the Inductions list.
As posted by Lauren on "Low Carb Friends" site:
Adapted from a recipe by Laura Dolson
Makes four biscuits
1 and 1/2 tablespoons of unsalted butter or shortening (transfat-free!)
1 cup plus two tablespoons of almond flour
1/4 teaspoon salt
3/4 teaspoon baking powder
4 egg whites
Preheat oven to 400 degrees Fahrenheit.
The technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these easy steps to biscuit perfection!
1. Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.
2. Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be.
3. Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want 'em a little foamy.
4. Remove mixture from fridge and whisk in the egg whites for a couple of seconds, breaking up any massive chunks in the dough with your whisk or fork. It'll be an extremely runny dough with chunks of the almond mixture. Pour it into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get that sucker in the hot oven before the fat can even THINK about softening!
IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you're using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.
~2.5 grams net carbs per biscuit!
02-27-2011, 03:08 PM
Two variations Lauren posted on her Fluffy Biscuits:
Garlic Cheddar Biscuits
One basic biscuit recipe
4-8 tablespoons of shredded cheddar cheese
1/8 teaspoon garlic powder
1/4 teaspoon white pepper
Add most of the cheese and all of the garlic powder to dry ingredients. Cut in shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a bit of the reserved cheese. Bake as directed.
Parmesan Herb Biscuits
One basic biscuit recipe
4-8 tablespoons of parmesan cheese
1 teaspoon dried italian herb blend
Add most of the cheese and all of the herbs to dry ingredients. Cut in shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a bit of the reserved cheese. Bake as directed.
02-27-2011, 03:18 PM
Lauren posted this sweet variation of her Fluffy Biscuits on "Low Carb Friends" site. Here's a link to her blog and recipe site:
Sweet Cinnamon Biscuits
Add to the basic dough recipe for Fluffy Biscuits:
1 teaspoon vanilla extract
4 teaspoons sweetener (I used erythritol)
1/8-1/4 teaspoon stevia
For Cinnamon Swirl:
1 tablespoon organic unsalted butter
1/4 teaspoon blackstrap molasses or honey
1/2 teaspoon cinnamon
1/16 teaspoon pure stevia extract
1 teaspoon erythritol (powdered in your coffee grinder)
2 teaspoons water
pinch of xanthan gum (optional, for thickening)
pinch of sea salt
Add vanilla and sweeteners to dry ingredients. Cut in shortening and chill dough. Melt butter and molasses together in a microwave safe dish for 15-20 seconds, until butter is melted. Stir in stevia, erythritol, water, xanthan gum, and sea salt. Heat mixture in microwave for another 15 seconds or so until erythritol is dissolved. Pop the filling into the fridge and let it cool until it thickens a bit. Whisk egg whites into flour mixture and fill ramekins. Dollop cinnamon filling on top of the dough in a swirl and bake as directed.
02-28-2011, 08:50 AM
Christiansmom posted this recipe on "Low Carb Friends" site. It sounds delicious!
Note: Not for Induction. Almond flour and sugar-free chocolate are not on Induction lists.
Orange Chocolate Minute Muffin
1/4 cup almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html)
1 tsp baking powder
2 Tbsp splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136)
Pinch of salt
2 Tbsp butter; melted
2 tsp. Vanilla Torani's SF Syrup
1 Egg; beaten
1 tsp. orange extract (or more if you like a stronger flavor)
1 piece of SF Dove Chocolate; chopped up
Mix together dry ingredients in a large coffee mug. Mix together wet ingredients and add to dry ingredients. Mix again. Gently swirl in the chocolate shavings (reserve a sprinkle for a topping). Cook in the microwave for 1 minute and 10 seconds (longer if it still looks wet). Take out and sprinkle chocolate on the top.
I actually made the muffins in the picture, in the oven. It made 3 muffins. I sprayed the muffin pan with cooking spray, filled with the batter. Topped with the chocolate pieces and cooked at 350 for 13 minutes but I watched them closely. They may not need that long or they may need a tad longer depending on your oven.
04-29-2011, 11:17 AM
I found this recipe in an Ideal Protein posting; I may try it for lunch if I can find a recipe for Induction-friendly Thousand Island dressing.
Big Mac in a Bowl
* 1/2 pound raw ground beef, about 5 1/2 ounces cooked weight or 153 grams cooked *
* Salt and pepper, to taste
* 2 teaspoons minced dry onions (recipe as written: 1 tsp.)
* 3 teaspoons Mt. Olive Dill Pickle Relish (recipe as written: 46 grams dill pickle slices or 2 dill spears, chopped, about 1 5/8 ounces)
* 2 tablespoons Thousand Island Dressing (recipe above) as written: Walden Farms Thousand Island Dressing
* 1 1/2 ounces iceberg lettuce, shredded
Brown the ground beef, drain off any fat, season with salt and pepper. Meanwhile, soak the dry onions in a little water to rehydrate them. Put the meat in a large salad bowl and add the remaining ingredients. Toss and eat at once.
04-29-2011, 11:47 AM
"Kraft" Thousand Island Dressing
1/2 cup mayonnaise (I used Kraft Olive Oil mayonnaise)
2 tablespoons Heinz Reduced Sugar Ketsup (sweetened with Sucralose)
1 tablespoon white vinegar
2 teaspoons splenda
2 teaspoons Mt. Olive sugar-free sweet pickle relish
1 teaspoon white onion, finely chopped
1/8 teaspoon salt
dash black pepper
Mix all ingredients. Cover and refrigerate for at least one hour. (You may want to reduce the Splenda to 1 tsp. and taste it after an hour; it seems a little sweet with the 2tsps)
*This recipe is adapted from CDKitchen.
05-04-2011, 05:17 PM
This recipe is from "Linda's Low Carb Menus and Recipes" site.
MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
3-4 cups diced cooked chicken
1 pound pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 pound mushrooms, sliced
8 ounces cream cheese, softened
16 ounce bag frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
1/2 teaspoon pepper
Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and the top is lightly browned, about 10-15 minutes.
Makes 8-12 servings
Can be frozen
Per 1/8 Recipe: 550 Calories; 40g Fat; 42g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/10 Recipe: 440 Calories; 32g Fat; 34g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 367 Calories; 27g Fat; 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
http://www.genaw.com/lowcarb/5_star.gif This is based on Dottie's Sausage, Mushroom and Cream Cheese Chicken Casserole. This is a favorite. It tastes like chicken and dressing.
05-22-2011, 10:29 AM
This recipe is from "Low Carb Friends" site, courtesy of Kimmy. It really does have the texture and the density of pound cake. I topped it with sugar-free strawberry preserves and whipped cream. Not too shabby!
Not for Induction: almond flour is not on the allowed foods list.
I cut mine in half, ate half as dessert in the evening and enjoyed the other half with a cup of coffee the next morning. I think the flavor and texture were really better in the morning.
2 tablespoons splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136)
*one tablspoon butter
*2 tablespoons cream cheese
*teaspoon baking powder
*half teaspoon lemon extract (I used orange - no lemon in the house)
*1/4 cup almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html) or meal
Make sure the butter and cream cheese are soft. Whisk all ingredients in a small, deep bowl. Whisk well and microwave for 2 minutes in a small non-stick sprayed bowl or ramekin. Turn your little cake out onto a cooling rack.
Top with whipped cream, berries if you're eating them, or sugar-free preserves. Enjoy.
07-25-2011, 12:34 PM
"Just Like Stuffed Baked Potatoes" *
I cut the amount of cheese to 6 oz. cream cheese and 6 oz. cheddar cheese; I love cheese, but don't need 16 oz. in a recipe. Next time, I'll try it 4 oz. and 4 oz. and see if it's still delicious.
4-6 chicken thighs, skin on
1/4 - 1/2 c. Kraft's Original Light Barbecue Sauce*
*If you can find Scott's Barbecue Sauce, it's an almost clear vinegar N.C. sauce and has no carbs. It will be best to marinate your chicken in a ziplock in the refrigerator for at least an hour if you're using Scott's.
Preheat oven to 350 degrees. Rinse chicken and pat dry. Salt and pepper both sides of chicken thighs to taste. Heat 3 T. olive oil in a non-stick skillet over medium heat until hot. Brown chicken pieces in olive oil.
Spray a baking dish (I use a 9 x 11 Pyrex dish) with Pam. Lay the browned chicken pieces in the dish and top each piece with a tablespoon or two of the barbecue sauce. Bake chicken uncovered 45 min. - 1 hr. until the juices run clear and the chicken has a nicely browned barbecue top.
07-26-2011, 01:27 PM
Here's a link for Chocolate Orange Mousse from the Atkin's site. It's really Chocolate Mint Mousse, but I don't have any mint extract; and I love the flavors of chocolate with orange.
If you whip the cream in a small, deep narrow glass mixing bowl and put it and your beaters in the freezer for a while before you use them, your cream will whip quickly and have lots of volume. I bought a little white glass bowl in New Orleans at an antique shop that's perfect for whipping cream and egg whites.
Once you add the protein powder, the cream mixture gets very firm really quickly.
Chocolate Orange Mousse*
I substitute orange extract for the mint listed in the recipe.
I also add 2 T. of Torani Sugar-Free Chocolate Syrup before I add the protein powder.
I think it could be a little sweeter; next time I make this, I'm going to add a tablespoon of Splenda or Stevia for my taste.
08-01-2011, 01:06 PM
Faklr's recipe for low-carb pizza with a cheese crust:
Cheese Crust Pizza
1 cup shredded mozzarella
1/2 cup shredded cheddar
Preheat oven to 450 degrees.
Mix all ingredients together and spread thinly on parchment paper. Bake at 450 degrees for 15 minutes. Pat excess grease from cheese and add toppings. Bake an additional 5 minutes.
Ragu Traditional Pizza Sauce (5 carbs per two tablespoons). Add mozzarella cheese, pepperoni, onions, black olives, mushrooms and green peppers. Saute the onions, mushrooms and green peppers before putting them on the pizza.
08-01-2011, 09:26 PM
A recipe from 500 More Low-Carb Recipes (http://www.amazon.com/500-More-Low-Carb-Recipes-Around/dp/1592330894/ref=sr_1_1?ie=UTF8&s=books&qid=1233645061&sr=8-1) By Dana Carpender
Sophia Loren Chicken *
Cut 6 boneless, skinless chicken breasts (about 3 lbs.) into finger-sized pieces. Set aside (wash your hands!)
Preheat oven to 350 degrees.
Combine 1 Cup (150 g) grated parmesan cheese (the canned kind) with 2 T. (8 g) dried parsley, 1 T. (3 g) dried oregano, 2 tsp. paprika, 1 tsp. salt and 1/2 tsp. pepper.
Line a 9" X 13" (22.5 X 32.5 cm) baking pan with foil.
Combine 1/2 Cup (120 ml) extra-virgin olive oil and 6 cloves minced garlic in another bowl. Dip each chicken finger in the olive oil, roll in the cheese/seasoning mixture, and arrange in the foil-lined pan.
Bake for 30 - 45 minutes. After removing from the oven, place the chicken fingers in shallow dish and pour hot sauce over chicken, thoroughly coating each piece. Grab a handful of napkins and enjoy.
Makes 6 servings, each with 364 calories; 24 g fat; 33 g protein; 3 g carbohydrate; 1 g dietary fiber; 2 g usable carbs.
This note from Suzann.com: I have made this twice now. The first time, I didn't have any grated parmesan cheese, so I just used regular shredded cheese, and it worked fine. Both times, I needed twice as much cheese, spices, and olive oil than they specified here, and I had LESS chicken! So make sure you have enough of everything to double it if needed.
I didn't want it as messy or spicy, so I left off the hot sauce and it was still delicious.
I don't know why it says 45 minutes because it's done long before that (I may have a fast oven). You want to check a few pieces to make sure they are done and no longer pink, and cooked through, but you really don't want to over-bake them so they come out dry.
This was really delicious with the Fauxtatoes (http://suzann.com/food/recipes/fauxtatoes.htm) recipe...the oil and spices makes a kind of sauce that was great over them.
Let me know if you make it and like it!
I'm allergic to flour, so this is much better than the kind with bread crumbs.
low carb, gluten free
Source: This recipe is from Suzann.com
08-02-2011, 10:08 AM
This is from Dana Carpender's cookbook. "It's hot, spicy, and Italian." Arkansas Kel shares her version:
Sophia Loren Chicken (Arkansas Kel's version)
3 lbs boneless, skinless chicken breasts, cut into 1 inch fingers or cut into some longer pieces
1 1/2 c. cheap parmesan cheese (the finely ground kind in a can)
2 tbs dried parsley
1 tbs dried oregano
2 tsp dried paprika
1/2 tsp pepper
1/2 c. EVOO
6 cloves garlic, minced ( Run them through the mini- blender with the EVOO)
1 c. hot sauce (Serve on the side for dipping or omit entirely)
Preheat oven to 350 degrees.
Mix garlic/EVOO. Add the chicken to the mixture; coat chicken with garlic/EVOO. (You may want to do this the night before and refrigerate until ready to use). Mix cheese and spices in bowl. Dip chicken in cheese mix. Line a baking sheet with foil and spray with non-stick cooking spray. Place chicken fingers on baking sheet in a single layer. Bake at 350 degrees for about 40 minutes.
Pour the hot sauce over them or serve on the side.
Approximately 2 net carbs per serving. Serves 6. Chicken fingers are good the second day on a salad.
08-01-2012, 03:24 PM
This is delicious on one-minute muffins, OMM people. My daugher, who's not a low-carber (lucky genes) loves it.
8 oz. cream cheese softened
1/4 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. vanilla
Splenda or Truvia to taste (I use about 2 T.)
Blend all ingredients in a small bowl. Refrigerate for at least an hour. Enjoy!
08-01-2012, 03:26 PM
About "Recipes from 'What's for Dinner?'"
Please don't post recipes on this thread. It's great to share them, but please post your recipes on the "What's for Dinner?" thread. If you'll do that, I can get rid of signatures, weight trackers, avatars and other information I'd rather not have on the thread.
For purely selfish reasons, I want the "Recipes from "What's for Dinner?" to be easy to use and fast to scroll through. The shorter the post is, the better. I can also screen out duplicates, correct any errors, and generally keep the thread clean and organized.
Thanks so much for your help.
08-06-2012, 12:28 PM
Even if you have doubts about the nutmeg, it's essential for a real Quiche Lorraine! Use a large (11 inch) quiche dish.
8 slices bacon, cut into small pieces, around 1/2 inch
1/4 cup chopped green onions (or substitute 1/8 cup finely chopped onion)
2 cups (8 oz) shredded Swiss Cheese, divided
6 eggs, beaten
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika or ground red pepper
1/8 teaspoon ground nutmegDirections
Preheat oven to 350 degrees F . Grease quiche dish with butter.
Fry bacon and green onions together until bacon is done. Sprinkle cooked bacon and onions in the bottom of the greased quiche dish. Top with 1 cup of the Swiss cheese.
In a bowl, Stir together the beaten eggs, cream, salt, pepper, paprika, and 1/8 teaspoon nutmeg. Pour into the quiche dish; try not to dislodge the bacon. Top with the remaining 1 cup of Swiss cheese. Sprinkle with nutmeg. Bake at 350 degrees F. for 35 minutes or until set. Remove from oven and let stand 10 minutes before serving.
Recipe from: Homeschoolforms.com
08-08-2012, 05:38 PM
Linsy's Buffalo Chicken Dip
2 8oz blocks cream cheese
2 cans white meat canned chicken
Buffalo Sauce to taste (I usually use around half a regular sized bottle, or a cup--use less if you don't like it too spicy)
Ranch to taste (about 1/2c)
Drain chicken; chop up really well in the bottom of a sauce pan on low heat. Add buffalo sauce and stir well until warmed through.
Soften cream cheese and add to chicken and buffalo sauce mixture. Stir well; it will be an orange color and creamy. Add ranch dressing and taste. Add more buffalo sauce/ranch to taste (it should be slightly spicy, very creamy with a good buffalo flavor. Not too much ranch).
Transfer to a crock pot or baking dish and cook until hot and bubbly (about 20 minutes in a 350 degree oven). Eat with celery stalks, pork rinds, or even with a spoon.
Linsy says she has a friend who adds cheddar cheese and, "Be careful; it's addictive."
08-08-2012, 05:46 PM
Tiff's meatballs sound delicious; I'm copying her post in its entirety.
I processed 4 stalks celery, 1 medium onion, and about 8 cloves garlic together in a food processor (used between both the meatballs and sauce)
The meatballs: 2 lbs 80/20 ground chuck (was on sale), 1/2 bag of puffy spicy pork rinds processed, 1-2 T Italian seasoning, some Mrs. Dash, salt/black pepper/white pepper to taste, about 1/3 of the processed onion/celery/garlic mix, 2 eggs, parsley, ~ 1/2 tsp onion powder, ~ 1/2 tsp garlic powder... combined all ingredients until it was no longer sticky and baked at 375 for 20-25 mins. (My meatballs were kind of big.)
Sauce: 2/3 of the garlic/celery/onion mix sauteed in some olive oil; then I added 1 can tomato sauce (no sugar added to any canned ingredients), 1 can diced tomatoes, 1 small can tomato paste (about 4-6 oz), 1 can mushrooms, a little garlic powder, dried italian seasoning (maybe 1 T), sprinkles of onion powder, parsley, black pepper, salt, about 1/6-1/4 cup Splenda, cooked that on low for about 30 minutes; then added a can of chopped spinach and cooked for another 15 minutes.
Normally after the meatballs were finished baking, I add them to my sauce and simmer for about 5-10 minutes, but I used a small saucepan for the sauce and couldn't fit them in.
Served 4 meatballs with some sauce on top and sprinkles of Parmesan cheese.
08-08-2012, 05:51 PM
I'm posting Tiff's recipe in its entirety:
To serve on the side I made a batch of Garlic Parmesean Flax Cracker dipped in a little garlic butter (wanted some garlic bread type side). I got that recipe from food.com and I used GOLDEN FLAX MEAL (the golden has less of a funky flavor). After I finished the bake time, I followed a commentor's advice and turned off my oven, flipped the cracker over and let it dry out on the other side.
1 cup flax seed meal
1/3 cup parmesan cheese, grated
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 cup water
1 Heat oven to 400°F.
2 Mix all ingredients together.
3 Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
4 Cover the mixture with a piece of parchment or waxed paper.
5 Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.
6 So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
7 Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven.
8 Let cool completely - it will continue to crisp up.
9 Break into pieces. 10 The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
08-08-2012, 06:52 PM
Super-Fast, Super Delicious "Cheesecake"
I'm a big fan of 8 oz. cream cheese, softened, whipped with 1/4 c. heavy cream, 1/8 - 1/4 tsp. lemon extract and 2 T. Truvia or Splenda, a little freshly-grated lemon rind if you have a lemon. Don't like lemon? Use vanilla extract.
Want a pumpkin version? Blend in 1/4 - 1/2 c. canned pumpkin, increase the Truvia or Splenda and add 1/2 tsp. pumpkin pie spice.
*I use a small hand blender to get it super creamy and add a little volume. Chill and enjoy!