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Old 07-04-2002, 04:41 PM   #1  
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Default Ruthxxx'a Great Big Lo-Carb Recipe File

I am plugging this in here for now and will edit it into the correct categories as time permits. I think I stole this from somewhere - do the names seem familiar?

OMG - over 42000 characters long!

Cabbage Lasagne (from Dawn22)
1 med. to lg. head of cabbage
1 Tbsp. olive oil
2 garlic cloves, minced
1 med. onion, chopped
1 green bell pepper, chopped
1 lb. ground beef
1 6oz can tomato paste
1 6oz can tomato sauce
1 tsp. dried oregano
2 tsp salt
1 C. grated mozzarella cheese
1/2 C. ricotta or cottage cheese
1/2 C. freshly grated Parmesan cheese
Preheat oven to 350 degrees. Wash the cabbage and remove the tough outer
leaves. Cut in half. Peel back leaves trying to keep intact. Arrange the leaves in a
steam basket or tray and steam until tender, 3-5 min.
Put olive oil in large skillet and saute garlic, onion, and green pepper until tender.
Add gound beef and brown. Drain fat when done. Add tomato paste, sauce, and
seasonings to mixture and combine well.
Coat 9x13 baking pan with olive oil. Line the bottom with a layer of cabbage leaves.
Top with half of the meat mixture. Add a third of the mozzarella and half of the
ricotta cheese. Add another layer of the cabbage leaves, the remaining half of meat
mixture, another third of the mozzarella, and the remaining half of ricotta. Top with
the remaining mozzarella and finish by scattering the Parmesan on top.
Bake, covered, for 20 minutes. Uncover and bake 5 minutes more.
Serves 8. Each serving has 9 grams of Carbs and 20 grams of Protein.

Lunch Meat Roll Ups (from Jeanie)
I take no carb sliced meat, such as ham or some of the deli packages, spread soft
cream cheese on each slice and roll them up. I either eat them like that, or if I'm
having company I cut the rolls and they are a real nice appetizer.

Quick Fix (for sweet craving) from sjkk
I pour a little bit of heavy whipping cream in a bowl (not much really) and sprinkled
a little sugar free cherry jello powder into it and whip it up and it tastes good, it was
probably only 3 tbsp total after it was made and it just filled my urge for something

Low Carb CheeseCake: (from Mia)
12 oz. Philly Cream Cheese (softened)
1 tsp. vanilla
3 packets Equal or Sweet-n-low
1 cup Heavy Whipping Cream
With hand mixer beat Philly Cream Cheese, Vanilla, and sweetener until smooth. In
separate bowl beat whipping cream until it begins to form soft peaks. Add whipping
cream to the cream cheese mixture and beat until smooth. Refrigerate 20-25
minutes and ENJOY.

Spinach, Feta, and Bacon Salad with Creamy Tarragon Dressing From the Pillsbury
Classic Cookbooks (from Samantha)
Creamy Tarragon Dressing
1/2 cup olive or vegetable oil
3 tbsp Dijon mustard
1 tbsp tarragon or cider vinegar
1 tbsp chopped fresh tarragon or 1 tsp dried tarragon
1 tsp sugar equivalent(I actually just measured this to taste because the recipe
for 1 tsp sugar)
6 cups torn fresh spinach
2 1/2 oz. (1/2 cup)room temperature feta cheese crumbled
6 slices bacon, crisply cooked, crumbled
In small bowl, combine all dressing ingredients; blend well using wire whisk.
Refrigerate to blend flavors.
Arrange spinach on 6 individual salad plates; sprinkle with cheese and bacon. Serve
with dressing.
6 servings
The recipe says 3 carbs but using sugar substitute cuts it a little.

Potato Skins from YGraves
I'll not type the whole thing as it is quite lenghthy but basically it says that two
Large Potatoe skins Baked with most of the potatoe scraped out is only 10 G of
carbs, Then you can fill them with cheese, melted butter or sour cream and chives.


Turkey Chili From snickers
a pound of ground turkey...browned...and 16oz of tomato sauce…a packet of chili
seasoning ...simmer it for about 15 min and enjoy.

Another recipe from snickers.
chicken (bite size) with chopped artichokes and spinach cooked in half white wine
and half chicken broth...maybe some pesto...really yummy.

Carb Counts on foods from ThatGirl

Cheesecake Recipe (from booge)
1 envelope knox gelatine
1 cup cold water
2 packages (8oz. ea) cream cheese, softened
3 Packages equal or sweet n low
1 teaspoon vanilla extract or any flavoring extract
In small saucepan sprinkle gelatine over 1/4 cup cold water, let stand 1 minute stir
over low heat until gelatine is completely dissolved. In large bowl with mixer beat
cream cheese and equal adn vanilla until blended gradually, beat in gelatine
mixture and remaining 3/4 cup of water until smooth chill until firm.
8 serving (the whole thing has 19 carbs) alittle over 2 carbs a serving

3-Layered SF Jello (from weeder)
2 sm boxes SF jello, any flavor
3 oz. cream cheese, softened ( 3 carb )
4 Tbls. heavy cream (2 carbs)
Pour 2 c. hot water over both boxes of SF jello. Stir to dissolve. Add cream cheese.
Beat with a mixer until cheese is completely mixed in. It wikk be *frothy*. Stir in 2
cups cold water. Whip 4 tbls. Of heavy cream until stiff., lightly whisk the whipped
cream into the jello mixture. Cover and refrigerate until firm.
It will seperate into 3 layers; clear jello on the bottom, a flavored cream cheese
layer in the middle, and a flavored whipped cream on top. ENJOY.
BANANA SPICE CAKE. Instead of typing the recipe, here is the link
I would suggest that you use only HALF the sugar Substitute amount, with our
newly Sugar sensitive tastebuds-it'll be enough.
The cake if cut into 8 servings (to freeze some) will be only 6.2 carb per serving but
the piece is quite big so we could even cut that in half! From YGraves

Almond Flour From ThatGirl:

RECIPES From gettinthere
This site has tons of low carb recipes.

Chocolate Protein Drink From sjkk
found on pam's low carb pages
for those who like a meal substitute but dont like the costly shakes on the market,
you can make your own single serving:
1/4 cup 100% pure protein isolate{ get at health food store}
1 teaspoon cocoa
2 packets artificial sweetener
8 0z cold water
blend it up and it's done.

take a block of extra firm tofu and slice very thin {about 1/8 " thick} fry them in fat
until very golden brown and crispy. drain. while warm you can flavor them with
anything from garlic powder to cinnamon/ sweetener or enjoy just plain. very good
for in soups or as crackers

"cheese nips" from ThatGirl
Take a microwave safe plate
Spray it with a little Pam
Take a slice of processed american cheese and break it into 4 quarters.(you can
probably fit more on the plate but it's a trial and error thing to know how many)
Place on the plate and nuke on high till they start to turn brown. (little brown spots)
Take out of the oven and let sit for a few seconds. (let them firm up a bit) Pry off
the plate and let cool on a cooling rack. (sometimes they are a little hard to get off
the plate...timing and amount of Pam...once again trial and error ) Crunch and
These are great as crackers with tuna or any other kind of salad....or with dip or all
by themselves

ROMAN POTROAST (from dlslds)

Cheeseburger Quiche (from ThatGirl)
1/2 lb. lean ground beef...(I used a little 3/4 lb.)
1/3 cup chopped onion
2 beaten eggs
1/2 cup mayonnaise
1/4 cup water
1/4 cup heavy cream
6 oz grated cheddar
4 oz mushrooms
salt & pepper
Brown ground beef & onion, drain grease. Add mushrooms & cook through. Mix
eggs, mayonnaise, cream & water, cheese & salt & pepper, and pour over ground
beef in a pie pan. Bake on 350 for 40-45 minutes. Let stand 10 minutes.

Pizza Soup (from ThatGirl)
1 16oz can crushed tomatos (can sub stewed or whole) 9gr carb
2 16oz beef consume (can sub boullion) 0 gr carb
1 16 oz mushrooms (can use fresh if desired) 6 gr carb
1 med green pepper diced 7 gr carb
1 small onion diced 6 gr carb
1 cp freshly grated mozzerella cheese 2 gr carb
1/4 cp grated parmesan cheese 0.9 gr carb
1 lb. italian sausage trace
1/2 lb pepperoni (thinly sliced) trace
1 tsp garlic powder trace
2 tsp oregano trace
2 tsp Italian seasoning trace
brown and crumble the sausage in a fry pan. drain grease and put in slow cooker.
add all other ingreidiance to slow cooker except the cheeses. cook in slow cooker on
med for 8 hrs. spoon into bowls and sprinkle cheese into bowl Yield 8 servings 3.8
carbs per serving

A Dozen Low Carb Mini-Donuts (from booge)
1 Cup 100% soy protein isolate
3/4 Cup water (start with a half cup and see if you need more)
1 egg
2 Tablespoons sour cream
6 packets of Sweet N Low or other low carb sweetener
Mix protein powder, egg, sour cream, 1/4 teaspoon cinnamon, 3 packets sweetener
and half a cup of water in a bowl. You want a texture that is comparable to cookie
batter (you do remember what that's like don't you?) If you need more water to get
the texture, add more...depends on how dense the protein powder is. You want to
form a ball in your hand the size of a large egg and flatten it slightly. Fry in hot oil
until dark golden brown. Drain on paper towels. When cooled slightly, put in a large
plastic baggie with 1/2 teaspoon
cinnamon and 3 packets of sweetner. Shake to dust the donuts.
These are best when still warm but still very good when cold. Should yield about a
dozen more or less pending on size. Great with coffee or tea.

Pan-cakes (from booge)
1/2 Cup 100% pure soy protein isolate (found in health food stores or Puritan's
Pride catalog)
1 large egg
2 Tablespoons heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon imitation maple flavoring (or vanilla extract)
3 packets artificial sweetener
3/4 Cup zero carb flavored seltzer water (raspberry is good)
dash of cloves
dash of nutmeg
Preheat oven to 350 degrees. Mix all ingredients in a bowl with a fork until all lumps
are gone and texture is creamy. Using butter, grease a cookies sheet. Using an ice
cream scoop, pour batter into 3-1/2" diameter pancakes. Bake for about 7 minutes.
Pancakes will be puffy when first taken from the oven but will "wrinkle" down while
cooling. You can bake a batch or 2 of these at night and freeze them in individual
portions using sandwich bags. One batch yields about 9 pancakes. The maple
flavoring curbs the tempatation of using a high carb syrup.. One breakfast idea is to
put a pat of creamcheese in the middle of one and roll it up.
Pizza Crust
2 scoops 100% pure soy protein isolate
1 Tablespoon heavy cream
1 Tablespoon pesto
1 Tablespoon grated parmesan cheese
1/3 Cup + 2 Tablespoons cold water
dash of garlic powder or cayenne pepper
1 small sprig of fresh oregano chopped (or basil)
Preheat oven to 375 degrees. Mix all ingredients in a bowl and mash together with
a fork. Texture should be somewhat dough-like. Grease a cookie sheet with butter.
Take dough and form into a ball onto cookie sheet and press down with palm until
it's about 6" or so in diameter. Bake for about 10 to 15 minutes until it's a bit crispy
but NOT brown along the edges. Crust will be delicate.
Top with low carb toppings such as: 2 tablespoons tomato paste (READ YOUR
LABELS), some pesto, grated cheese, pepperoni,cooked hamburger, etc. Bake for
another 5 minutes until cheese is melted. Be careful transferring to plate. Crust can
fall apart easily. Slide metal spatula underneath and loosen edges before
attempting to get it to the plate. Tilt cookie sheet and slide it onto the plate.

Killer Green beans from Virginia Lady
(you will swear granny made these) All you northern chicks, I hope ya know what a
ham hock is. 2 large cans Of Hanover (lined in white) cans green beans Probably
any can will do, these are just the best. Swansons chicken broth (start with 1 qt)
Ham hock, pepper, few drops hot pepper(optional) rinse the green beans of all the
juice(gets rid of the can taste). Next put the beans in a large saucepan, now cover
the beans with the chicken broth, add pepper to taste, do not add salt they will be
salted fine with the broth and ham hock. add the ham hock cover and simmer low.
These are a great addition to your dinner table.

Filled Chocolates (from ThatGirl)
Melt 1 square (1/2oz) unsweetened baking chocolate with artificial sweetener to
taste (you may prefer a lot -I use about 4 packets of sugar twin), 1T heavy cream
and 1T butter. Set aside and let cool a little. Meanwhile, mix an 8oz pkg softened
cream cheese with a package of sugar free jello gelatin -whatever flavor you like (I
like strawberry or lime in this!) and form into balls (about 24 1/2" or so) - freeze for
a few minutes to firm up then dip (use a toothpick - it's easiest, or you can set
them on a fork and dip) into the cooled chocolate mixture just to coat (you may
need to reheat the chocolate a bit to make it "dippable").
Set on a cookie sheet covered with wax paper and refrigerate. Makes 24 "filled
chocolates" at less than .33g each!
I used gelatin - but you could probably use s/f pudding mix as well for a "double
chocolate" treat!

Mock Mashed Potatoes'
2 - 10 oz pkg frozen caulifower or 3/4 head, fresh
1 tsp. chicken boullion granules
1/4 tsp white pepper
1 tsp minced onion flakes (optional)
2 Tbsp. butter
2 Tbsp heavy cream
Preheat oven to 375 F. Cook cauliflower until very done. Drain well and mix with all
other ingredients except cream in food processor or other type of mixer. Add cream
slowly and mix again. (Don't let it get too wet though). Spray an oven-proof dish
with cooking spray and add mixture. Add pats of extra butter if you like and maybe
a bit of paprika for color. Bake 15-20 minutes until hot.
Makes 4-6 servings-approx 5-7 carbs per serving.
Now here is my version and I can vouch for it being delicious
1 Head cauliflower (It made 4 nice servings for me)
3 oz pkg cream cheese (softened)
2 Tbsp butter
About 4 slices Bacon, cooked crisp and broken into pieces
Shredded cheddar cheese
Cook cauliflower until very tender. Mash well. Add butter and softened cream
cheese. Add salt & pepper. Place in baking dish (sprayed with PAM). Top with
crumbled bacon pieces and cheddar cheese and bake in 350 f oven 15-20 minutes
until hot and cheese is melted. Add more butter if you like.

Spaghetti Squash -- from Victory Garden, Marian Morash
In a very large pot, put spaghetti Squash (poke a few fork holes in it first), cover
with water and boil until you can stick with a fork. Remove from water and let cool.
Cut in half, with spoon remove seeds. Then with fork remove the strands of
In fry pan, heat olive oil, add minced garlic and saute for a minute. Then add some
of the spaghetti squash and saute for 5 minutes.
The idea can be used for Spinach.
Wash and stem the fresh spinach. In fry pan put olive oil and garlic, saute for a few
minutes, add the spinach and cook til wilted.
Spinach is 6.5 carbs per cup.

Zucchini Quiche (from JoannaRose)
Shred a medium zucchini (about 4 cups worth) - Squeeze out the excess water (I
am amazed how much water comes out of this) - Add 2 eggs, seasoning of your
choice (I used salt, pepper and garlic powder) - about 1/2 to 3/4 cup parmesan
cheese. Mix all well and place into a PAM sprayed baking dish. Shred some cheddar
cheese over the top. Place into oven at 375 degrees and bake for about 20 minutes.
It is good. I get about 4 nice size servings. About 18 carbs for the whole dish or if
you take 4 servings about 4.5 carbs.

Chili (from Ddaves) will not work on all programs, used one can of chili beans,
though could have beans left out. This made a hugh batch for company, so you
might want to cut it down.
2# ground chuck
1 bunch green onions - chopped
2 green peppers - cut in 1" pieces
2 cups sliced celery
jalapeno pepper (to taste)
1 pkg. ChiChi's taco seasonings
2 cans whole tomatoes
4 cans diced tomatoes
1 can hot chili beans (optional)
Brown hamburger, add raw veggies and cook five minutes. Stir in seasonings,
tomatoes & beans. Simmer (I let it simmer all afternoon.)
You can also use ground turkey in place of the hamburger.

Taco Seasoning Mix (from ThatGirl)
2t Chili Powder
1+1/2t Cumin
1+1/2t Paprika
1t Onion Powder
3/4t Garlic Salt
1/2t Salt
Dash Cayenne Papper

Another Mock Mashed Potato (from Virginia Lady)
1 large head of cauliflower. 4 tbl butter (REAL BUTTER), ¼ cup heavy whipping
cream Pepper and salt to taste. Optional items are: 1tsp. Dry mustard, grated
parmeson or cheddar cheese. Steam the cauliflower till tender, mash or put in
blender. Let it rest a minute. Drain off excess water. Add the butter, cream and
seasonings. May need to warm up a bit in microwave pre serving. If using the
cheese, add at last minte and run under broiler..

Spicy Fish (from Ddaves)
For spicy freaks like me, I did something simple last night, but it was delicious. I
sprinkled cajun seasonings on fish and fried it in a bit of oil until it was just starting
to crisp up, then flipped it to the other side and did the same.
I have also used this on turkey tenderloins and chicken breasts - great on top of a

Pumpkin Cheesecake with Pecan Crust (from ThatGirl)
Pecan Crust
1-1/2 cups pecan halves
4 packets Splenda
3 tbs butter
(I also added about a third of a scoop of Egg Protein Powder *vanilla flavor* to the
Process nuts in food processor, whisk til finely ground. Dump into bowl, add
splenda, mix. Melt butter, mix well into nut mixture. Press into 9" pie pan, bake in
preheated 350 oven for 10-12 minutes, till just barely starting to brown. Cool on
Pumpkin Filling
2 8-oz packages Philly cream cheese, softened
1/2 cup pumpkin (NOT pie filling)
1/2 cup Splenda
1/2 tsp vanilla
3/4 tsp cinnamon
Generous dash nutmeg
Generous dash cloves
2 eggs
Preheat oven to 350. With hand mixer, beat cream cheese, pumpkin, splenda,
vanilla and spices till well blended. Beat in eggs, blend again. Pour into cooled pie
shell. Bake in preheated oven for 40 minutes or until center is set. Refrigerate at
least 3 hours, best if chilled overnight. Enjoy! with a little whipped cream if you

12oz (4cups) fresh or frozen, raw cranberries [16.8g]
1 cup dark rum [0g]
1 tsp grated lemon rind [0g]
3/4 - 1 cup Splenda (I found 3/4 cup was fine for me, you may like it sweeter) [24g
/ cup]
1/2 cup chopped walnuts (pecans or almonds would also be nice, adjust carb counts
accordingly) [8g]
Put Splenda and rum in saucepan, heat to boiling.
Add cranberries & lemon zest, bring back to boil & immediately lower heat so the
mixture is on a low, rolling boil, just above a simmer. Cover and cook for 10
minutes, stirring occasionally. Add chopped nuts, mixing in thoroughly. Let cook 1-2
min, then remove from heat, cover and let cool completely.
The rum & lemon zest add tremendous richness & complexity to the sauce. But, if
you want to forego the rum, just substitute an equal amount of water.
Total carbs for above is 42.8g
Without nuts it's 34.8g
Oh, and I *did* subtract the dietary fiber for both the nuts and cranberries from the
carb totals for those ingredients.

Fried Chicken (from Virginia Lady)
one of my favorites; credit due to Fran Mccullough.
8 chicken thighs
1Tbl paprika,
salt, pepper to taste,
Peanut oil or lard for frying(about 1 qt.)
3 large egg whites,
1/3 c heavy cream
1 tsp durkee red hot sauce,
1 and 1/2 cups crushed pork rinds.(plain)(I put them in a large plastic bag and tap
on them with a rolling pin. and kinda roll across them till the rinds look like cracker
meal but slightly course. Start by rinsing the chicken pat dry, then rub with the
paprika, salt and pepper, set aside or refrigerate for up to 2 hours. Heat the oil in a
dutch oven over medium heat, meanwhile, whisk the egg whites in a bowl with the
cream and the hot sauce. Dip the chicken pieces first in the egg white mixture, then
the rinds (in a shallow bowl), coating well. When the oil reaches 375 degrees, its
ready for the chicken. Fry the chicken in 2 batches , ten minutes on each side, or
turn frequently as you refer, when done, remove to a platter lined with paper
towels, immediately salt and pepper them.

Spicy Cheese-Nips (Appetizer, snack or small lunch) from mskerrimc
2 oz Helluva Good Cheese (montaray jack w/ jalapenos) (2 carbs)
Pam Spray (0 Carbs)
1 can white chicken meat in water (0 carbs)
mayo to taste (? carbs)
dijon mustard to taste (? carbs)
dill relish to taste (? carbs)
Spray regular dinner sized plate generously with Pam spray. Slice cheese into thin
slices and place side by side in center of plate. Microwave on High until VERY bubbly
and slightly brown on top. It will pool into the center of the plate to form a thin
"pancake" shape. Let cool. Meanwhile, mix remaining ingredients (drain chicken
first) to form a chicken salad (there will be leftovers for next time). Blot cheese
"pancake" w/ paper towel until excess oil has been mostly absorbed.
Slice into pizza shaped slices and top with chicken salad. The cheese gets very
crunchy and the flavor is intensified by the cooking. Yummy!!
The ? carbs are because I don't know how many you would use for your taste. It's a
very low carb meal regardless!

Italian Beef: (from Ddaves)
5# Pot, Chuck or other Beef roast
Cook in crockpot with 1 1/2 c. water for about 8 hours.
When finished shred and add 1/2 c. water, 3 large garlic cloves (crushed) and 1
teaspoon of each of the following:
oregano, basil, salt, crushed red pepper, black pepper
Cook in the crock pot for another 8 - 12 hours.

Egg Custard for the Microwave. (from KarenB)
4 eggs or eggbeaters
2 cups of skim milk or heavy cream
1/3 cup Sugar Twin or the sweetner of your choice (The original recipe called for ¼
to 1/3 cup of sugar. I used 1/3 cup Sugar Twinn and my hubby still said it wasn't
sweet enough. It was to me so I guess it is just a matter of taste.
Scald the milk for 4-5 minutes in the microwave on meduim power. Quickly stir in
the beaten eggs and sugar sub. of your choice. Also add 1/2 teaspoon vanilla
flavoring. Pour into a pie plate that has been lightly sprayed or greased. Cook for
8-9 minutes on medium power. Sprinkle with nutmeg.
To test this custard for doneness, insert a butter knife at an angle in the center of
the pie. If it comes out clean, it is done. You can also shake the custard and if an
area in the center no bigger than a quarter still appears to be liquid, it is done. The
custard will continue to thicken as it cools. Cool completely before serving.
Of course a little heavy whipping cream, beaten and sweetened would be wonderful
with this. I hope some of you can use it and enjoy it. Would be great with some

12 oz. Philly Cream Cheese (softened)
1 tsp. almond extract
3 packets Equal or Sweet-n-low
1 cup Heavy Whipping Cream
With hand mixer beat Philly Cream Cheese, Vanilla, and sweetener until smooth. In
separate bowl beat whipping cream until it begins to form soft peaks. Add whipping
cream to the cream cheese mixture and beat untill smooth. Refrigerate 20-25
minutes and ENJOY.
[Cole Slaw - Pennsylvania Dutch from my Mennonite Grandmother (converted to
our WOE)
1 med head cabbage
1 teaspoon salt
3 Tablespoons wine vinegar (or apple cider vinegar)
2 Tablespoons water
6 teaspoons Splenda
1 Pint heavy cream
shred cabbage very fine (not sliced), add salt and squeeze cabbage. Let set while
making dressing. Mix together vinegar, water and Splenda. Pour over cabbage, mix
well. Pour on some cream, mix, add more cream, mix, until all cabbage is coated
but not runny. Refrigerate for several hours before serving.
(only change from original recipe is the Splenda, and measuring the vinegar and
cream. Like most old recipes, it was add to taste).
1 leek sliced
2 T butter
1 chicken boullion cube
1 c. water
1 c. cream
2 oz swiss cheese
Saute leek in butter until tender, stir in boullion cube and water. Simmer until cube
is disollved, Add cream and simmer about 5 minutes. Add cheese and simmer until
it is melted.
1 c. chopped fresh or frozen broccoli
2 T butter
1 chicken boullion cube
1 c. water
1 c. cream
1/4 t. thyme
2 oz cheddar cheese
Saute leek in butter until tender, stir in boullion cube and water. Simmer until cube
is disollved, Add cream and simmer about 5 minutes. Add cheese and simmer until
it is melted.
These are quick, easy, basic cream soups. You can substitute other vegetables or
cheese, or even eliminate the cheese if you wish. I'm going to try fresh asparagus
[This message has been edited by DDAVES (edited 12-02-1999).]
IP: Logged
1 stick butter
1 pound chowder mix (mixed fish pieces - my supermarket sells the scrap fish
pieces as chowder mix - you can use what you like)
2 12 oz cans baby clams
1 10-12 oz can evaporated milk
1 cup half/half
1 small-med onion chopped
1 12 oz can chicken broth
Drain Juice from clams and reserve. Melt butter in large pot and add onions. Saute
until slightly transparent. Add clam juice and chicken broth. Heat until slightly
bubbly. Add chowder mix, cover pot and simmer until fish begins to fall apart easily
(20 minutes). Add evaporated milk, half and half and clams. Simmer for five more
minutes and serve.
8 oz shrimp
1/2 leek, chopped
1 c asparagus (cut in bitesize pieces)
1 zuchinni, sliced
1/2 c. sliced mushrooms
1 T. Chinese Hot oil
1 chicken boullin cube
1 c. cream
3 oz. pepper jack cheese
Saute shrimp, leek, asparagus, zuchinni and mushrooms until veggies are tender.
Stir in cream and boullin cube. Simmer 5 minutes, until boullin cube is dissolved.
Add cheese and stir until melted.
To make this dish not hot - substitute olive oil for the hot chinese oil and your
favorite cheese for the pepper jack. Also, try other veggies and chicken instead of
Gretchen's Sweet Pickle Chips
This recipe is from a friends grandmother, the only modification is splenda instead
of sugar.
1 Quart Jar of whole Kosher Dill Pickles
2 Cups Splenda
4 TBSB Tarragon wine vinegar
Drain the pickles and slice up (the already sliced ones are not as good. Put back
into jar. Add splenda and vinegar to jar, put lid back on and shake until the splenda
dissolves. Put the jar of pickles into the refrigerator, over night and shake when you
think about it.
These taste simliar to bread and butter pickles and are great with barbeque.
Jellied Cranberry Sauce
I followed the recipe on the bag of fresh cranberries with a couple of modifications.
It turned out great.
1/2 bag of fresh crandberries
1/2 cup splenda
1/2 cup water
1 tsp unflavored gelatin
Combine the cranberries, water and splenda in sauce pan and bring to boil, stirring
constantly. Reduce heat and cook until the cranberries turn into mush. Pour all this
into blender and puree. Return to sauce pan, on medium heat and stir in gelatin.
Continue stirring until gelatin dissolves. Remove from heat and cool. Pour into
airtight container and refrigerate. Makes about 1 cup.

You could probably substitute lemon or orange jello for the unflavored gelatin.
Low-Carb Stuffed Peppers
I have always made my stuffed peppers this way as I don't like the ones with rice.
This is a family favorite and is requested often.
6 whole green peppers (mid-sized)
1 lb ground beef
1 small onion chopped
5-6 small mushrooms sliced thin
1/2 cup shredded mozarella cheese
1 1/2 cup ricotta cheese
1 1/2 cup favorite spaghetti sauce
Italian seasonings to taste (oregano, basil, parsely, etc...)
1 T olive oil
Preheat oven to 350 degrees.
Add olive oil to frying pan and heat to medium. Add onions and mushrooms. Saute
until onions are slightly transparent. Add hamburg and brown well. Remove from
heat and set aside. (You can drain if too greasy)
Meanwhile, select 6 peppers that stand up well on their own. You can cut a small
sliver off the bottom to correct any that fall over. Take care not to cut all the way
through to the inside of the pepper. Cut the tops off the peppers and remove the
core. Place the peppers in a large pot of already boiling water. Boil for 5 minutes
and then remove and drain. Peppers should be slightly soft.
Place peppers open side up on an oven safe pan. Divide hamburg evenly among the
peppers. Then follow by spooning the ricotta cheese in the peppers. Spoon the
spaghetti sauce over the ricotta cheese. The mozarella cheese is placed on top of
the spaghetti sauce and then sprinkle all the peppers with the italian seasonings.
Bake at 350 until the cheese is bubbly and beginning to brown. Usually 10- 20
Thanks, Kerri
Vegetarian Zuchini Casserole (& variations)
2 Tablespoon Olive Oil (0carb)
3-4 Cup thinly sliced zuchini (4C 15.2carbs)
1/2 Cup thinly sliced onion (6.9carbs)
1 garlic clove (??carb)
1 Tablespoon parsley (.3carb)
1/4 teaspoon basil (.1carb)
1/4 teaspoon oregano (.1carb)
1 Cup cream (6.6carbs)
3 eggs (1.8carbs)
1 Cup mozzarella cheese (1carb)
1 Cup Italian Blend cheese (1carb)
In fry pan heat olive oil. Add zuchini & onion & garlic. Saute til onions are
translucent. Add parsley, basil and oregano. In bowl, beat eggs and cream.
Spray baking dish (I used 9x9 glass dish) with Pam. Using slotted spoon, put 1/2 of
the zuchini mixture on bottom of baking dish. Add 1/2 of cheeses, the remainder of
the zuchini, and the rest of the cheese. Pour the egg/cream mixture over top. Bake
in 325 oven for 35 minutes. Should be set in the middle (knive inserted in middle
comes out clean) and lightly browned on top. Let set 10 minutes before cutting.
Carbs total 33, cut into 4 large servings that 8 carbs each. Cut into 6 servings its
5.5. I find with a salad the smaller size is perfect.
Variations -- use 1/2 zuchini and 1/2 yellow squash. When sauteing veggies add
1/2 a red pepper diced, or a few sliced mushrooms. Also in place of the onion, use
leeks, scallions or shallots. For meat eaters - add diced ham or slices of cooked

Made a meat lover's quiche for my hubby and its now something that we have to
have in the frig at all times in case of snack emergency.
1/2 lb browned ground beef or turkey
1/2 cup chopped ham
2-3 slices crumbled cooked bacon
5-6 slices chopped pepperoni
1/2 cup or so of chopped cheese (i use swiss)
1/2 cup or so of either ricotta or cottage ch
4 eggs beaten
some parmesan for the top, any spices that you want...i used choppped onion and
some parsley, little bit of oregano.
Mix it all up well, pop into a heated 325 oven for about an will brown a
bit..its really good as a side or a bfst.

Zuchini & Shrimp Casserole
3-4 cups shredded zuchini
1 1/2 cups shredded swiss cheese
1/2 lb. shrimp, cooked, peeled, deveined, cut in bit size pieces
4 eggs
1 cup cream
1/8 teaspoon tarragon
Spray casserole with Pam. Press zuchini on bottom and up sides of casserole.
Spread shrimp over zuchini. In bowl, beat together eggs, cream, tarragon. Add
cheese and pepper. Pour into casserole. Bake 350 oven for 40 minutes until set.
Makes 4 large servings.
Approximately 6 carbs per serving.
Variations -- add pimento, finely diced green pepper, or sliced mushrooms.
IP: Logged


30 oz. Frozen Broccoli
10 oz. Frozen Cauliflower
1 tsp. Cheyenne Pepper (or red pepper)
1 tsp. Season Salt
1 largest package of Kraft Deluxe American Cheese Slices (or low carb cheese of
your choice)
5 tsp. of granulated chicken bouillon (cubes are also o.k.)
6 cups of water

Cook veggies, seasonings and water for 20-25 minutes on medium. Remove
mixture from pot (a little at a time) and place in blender or food processor to puree.
Continue until all is pureed. Save a few broccoli florets for garnish.
Put cheese into pot one slice at a time – until all cheese is melted. Continue
stirring. Add back veggie puree. Simmer till
blended and hot.
HAM AND CHEESE OMELETTE ROLL this is excellent! I like to make it then slice it up
and put in individual bags in the freezer and it makes a quick microwavable

4 ounces cream cheese
3/4 cup of whipping cream
2 tbsp atkins baking powder {the real recipe calls for reg flour so i modified it}
1/4 tsp salt
12 eggs
8 ounces ham finely chopped
6 ounces swiss or cheddar cheese, shredded {1 1/2 cups}
1/4 cup green onions with tops thinly sliced
2 tbsp dijon mustard
parchment paper
preheat oven to 375
combine cream cheese, and cream, whisk. add flour and salt, then eggs and whisk
until combined. cut a peice of parchment paper to fit the pan 18 inch? press into
bottom of pan and pinch at corners to prevent egg mixture from running
underneath parchment paper. pour egg mixtured in and bake for 30-33 minutes or
until egg is puffy and golden.
then when it's done spread the dijon mustard on the egg and then add some
cheese, then add the ham and onions, more cheese, and roll it up in a jelly roll
fashion. let stand 5 minutes to allow cheese to melt.
the parchment paper makes it a breeze to do this and roll it up easily.
Chicken Breasts With Nut Crust
4 chicken breasts
6 Tbls melted butter
1/2 C finely chopped pecans
Please chicken 1 at a time between pieces of plastic wrap and pound them to an
even thickness. Put the melted butter in a bowl, bowl need to be big enough to
accomodate a piece of chicken, I used a soup bowl. Put the pecans on a plate.
Spray a baking dish with Pam, baking dish should be big enough for the 4 chicken
breasts. Dip a chicken breast into the butter, then into the nuts. Place in the baking
dish. Sprinkle with salt and pepper. Bake 375 oven, 45-55 minutes.
Can put a mustard sauce on each piece when you place them on your plate:
2 Tbls mayo
1 Tbls Dijon mustard
1/2 C yogurt (plain) or sour cream
1 tsp Splenda
Chicken is about 3.5 carbs each piece. Mustard sauce is 9.5 for 1/4 of recipe.

I have made the creamed spinach I found somewhere (can't remember where but I
believe it is from ThatGirl) and everyone just loved it.
The way I made it was
Big bag frozen spinach - steam about 10-12 minutes.
After steamed, drain water from spinach.
Add to spinach a splash heavy cream, 1 8oz. creamcheese bar and some fresh
shredded parmesan cheese and mix until melted through. Salt/pepper

Beef and Cabbage - Serves 3
4 cups cabbage, shredded 1/2 small onion, diced 1 clove garlic, crushed 1/2 cup green l pepper, diced 1/2
cup celery, diced 3/4 lb minced beef 1 tablespoon oil or butter
Heat oil or butter in a large saucepan over medium heat. Add onion, garlic, capsicum and celery and cook,
stirring, for 3 minutes. Add beef and cook, stirring occasionally, until beef is browned. Add cabbage,
cover, reduce heat and cook for 15 minutes, stirring every 5 minutes. Serving suggestions - grated cheese,
Tabasco sauce and sour cream on top.
NOTE: Reheats well. This recipe is good for breakfast or lunch.

Hot Crab Dip
Can of crab (I like backfin but its expensive,ok to use canned...)
One brick of Cream cheese, flavored is fine...I like sundried tomato or chive.
Big spoon of mayo
3/4 cup of parmesan
1/2 cup of cooked chopped spinach if desired...
and Old Bay seasoning to taste if they sell it where you are..
Mix well, and top with any cheese you want, I like cheddar...and bake at 350 for about
20-30 minutes, til top gets brownish and looks melted and yummy. I sprinkle either
paprkia or old bay on top too...before baking. Serve with wasas or low carb treat.

COOL AND SPICY BREAKFAST QUICHE (low-carbo) 3 - 4 servings
A quick and easy breakfast for those on the run. We love it for lunch as well.
Drs. Richard and Rachael Heller

2 tablespoon butter
2 cups of chopped celery
1/4 cup of cream*
4 ounces American cheese, sliced then broken in quarters **
dried sweet basil, to taste
ground cayenne pepper, to taste
2 eggs, lightly beaten
1/2 package frozen whole-leaf spinach, thawed and blotted dry with paper towel
Preheat the oven to 325°F.
Using 1 tablespoon butter, grease the bottom and sides of a 9-inch pie pan (ceramic
or glass is best).
Place a tablespoon of butter into a medium saucepan, add chopped celery and sauté
over medium heat for 4-5 minutes. Remove celery from pan and set aside.
Using the heated saucepan, heat the cream until it just starts to bubble up. Remove
from heat and quickly stir in grated cheese.
When the cheese and cream are blended, add the sauteed celery, basil, and cayenne
Cool the mixture (4-5 minutes), add two eggs and mix. Add spinach and chopped
celery to cooled mixture and mix well.
Pour mixture into the pie pan, place pan in the oven, and bake until set (45 - 50
Refrigerate and serve cold the following morning.

Homemade Pork Sausages
Recipe By : Suzanna
Categories: Beef/Pork
1 pound ground pork
2 tablespoons salt
1/3 teaspoon pepper
1/2 teaspoon sage
1/3 teaspoon ginger
1/3 teaspoon nutmeg
1/3 teaspoon thyme
1/3 teaspoon paprika
5 tablespoons ice water -- (5 to 6)
Mix all but the water in a large bowl. Add water one tbsp. at a time. Mix well.
Divide into four sections and roll each section into a log and wrap in foil, then plastic wrap.
You may freeze them and remove from freezer, let thaw a bit, and cut into rounds. Fry in a bit of
butter or oil.
These are better than any I've bought in a store.
Makes 8 servings.
1207 Calories (kcal); 97g Total Fat; (73% calories from fat); 77g Protein; 2g Carbohydrate;
327mg Cholesterol; 13048mg Sodium

Homemade Pork Sausages
Recipe By : Suzanna
Categories: Beef/Pork
1 pound ground pork
2 tablespoons salt
1/3 teaspoon pepper
1/2 teaspoon sage
1/3 teaspoon ginger
1/3 teaspoon nutmeg
1/3 teaspoon thyme
1/3 teaspoon paprika
5 tablespoons ice water -- (5 to 6)
Mix all but the water in a large bowl. Add water one tbsp. at a time. Mix well.
Divide into four sections and roll each section into a log and wrap in foil, then plastic wrap.
You may freeze them and remove from freezer, let thaw a bit, and cut into rounds. Fry in a bit of
butter or oil.
These are better than any I've bought in a store.
Makes 8 servings.
1207 Calories (kcal); 97g Total Fat; (73% calories from fat); 77g Protein; 2g Carbohydrate;
327mg Cholesterol; 13048mg Sodium

BBQ Sauce
By Dottie

68g carbs total - about 4 1/2 cups = 72 [email protected] per
1 cup water
2 1/2 cups canned tomato sauce (42g -check labels)
1 cup cider vinegar
2T onion powder (4g)
2T garlic powder (6g)
2tsp dry mustard(.5g)
2tsp black pepper(1.6g)
2-3tsp dried red pepper flakes(optional for spicy) (2g)
1T salt
1/4 cup olive or canola oil
1/2 cup Splenda or other sugar sub. (12g)
Bring everything to a boil over medium heat. Reduce heat and let simmer about 20
minutes to bring flavors out. Refrigerate. Keeps several weeks if covered well
Chad's Ceasar Dressing
1 cup mayonnaise
1 egg
1/4 cup Parmesan cheese -- grated
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
2 cloves garlic -- pressed
2 teaspoons Splenda
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley -- crumbled
1. Combine ingredients in a medium bowl.
2. Use an electric mixer to beat ingredients.
3. Chill for several hours so flavors can develop.
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Old 07-04-2002, 06:11 PM   #2  
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WOW! It DOES have a bottom! Thanks Ruth, can't wait to try some!
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Old 07-10-2002, 08:30 PM   #3  
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Posts: 1,113


Thanks Ruth for the trip down memory lane. Reading the names of those that submitted the recipes, wish they would post again.
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Old 09-10-2002, 09:43 AM   #4  
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Posts: 3


Hi Ruth

I was wondering if you remembered a recipe that was quite popular a few years ago. It was individual pumpkin cheesecake made in a muffin tin with processor chopped almonds as the crust. It was very fast and easy and I have lost the recipe. I hope that you will be able to help me out......thanks, Karen
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Old 09-10-2002, 02:24 PM   #5  
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Default How About This One?

Pumpkin Cheesecake (stolen from SugarBusters)


15 oz can of pumpkin
8 oz Ricotta cheese
8 oz nonfat plain yogurt
1 tsp vanilla extract
1 tbsp ground cinnamon
1 tsp allspice
1/4 tsp ground cloves
1/8 tsp salt
1/2 cup honey or maple syrup (USE Splenda)
(or use 1 tbsp for less carbo)
2 eggs and 4 whites
(or use 5 whole eggs)

Preheat oven to 425 DegrF
Mix pumpkin, cheese, and yogurt.
In separate bowl, beat eggs.
Add eggs to mix, mix thoroughly.
Add vanilla and other ingredients.
Mix thoroughly.
Pour mixture into pie pan.
Place in oven.
Reduce oven temperature to 350 DegrF.
Bake 40 to 50 minutes.
When you can insert a knife into the middle and it comes out clean, pie is done.
Cool on a rack for about 2 hours.
Best when served immediately.
Refrigerate, but don't freeze.

Nutrition facts (prepared as above):

8 servings per cake.
150 calories per serving. (less with Splenda)
12 grams protein
1.5 grams of fat
20 grams of carbs
I'll copy this into desserts and will keep looking until I find one with a crust. I also posted the request on the Low Carb! forum
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Old 09-10-2002, 07:10 PM   #6  
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I've posted that in the dessert section and LindaBC has also posted one that has the nut crust you are looking for! Enjoy!
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