JerseyGyrl shared this "Linda's Low Carb Menus and Recipes" idea:

http://www.genaw.com/lowcarb/just_li..._potatoes.html

I haven't tried it, but it looks absolutely delicious.

JerseyGyrl recommends this "Mockafoni and Cheese" recipe from "Linda's Low Carb Menus and Recipes" site:

http://www.genaw.com/lowcarb/mockafoni_cheese.html

Cheeseburger Soup Recipe Collection from Foodnetwork

It's fun to have a cheeseburger in a bowl! I adapt recipes to be induction-friendly by diluting heavy cream with water and use it as a substitute for milk or half and half.

http://www.cheese-burger.net/recipes...p-recipes.html

Chicken Taco Bake

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.

Quick Garlic Eggplant

Adapted from a post by: julzchiki in Food

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.
Meal ideas:
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.

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

Cinnamon/Splenda/Butter Glaze:
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

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:

http://www.easy-french-food.com/crem...he-recipe.html

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
paprika

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.

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.)

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
• Salt
• 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 cheese

Directions
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.

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.

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)
2 eggs
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.

JerseyGyrl posted this recipe for low-carb hot chocolate, and it's delicious!

Hot Chocolate


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.

Here's a link to "Linda's Low Carb Menus and Recipes" and her delicious

White Castle Cheeseburger Pie

http://www.genaw.com/lowcarb/white_c...urger_pie.html


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.

This recipe is courtesy of Laura Dolson's Low Carb Diets 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.
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