Low Carb RecipesBread Substitute type 1
Bread substitute type 2
Cheesey taco shells
Bailey's and Coffee
Baked Cabbage
Blender Hollandaise Sauce
Breakfast in a Cup
Cauli fried rice
Faux Mashed Potatoes
Cauliflower, Bacon, Cheddar Casserole
Cauliflower Tabouleh
CAULIFLOWER-CHEESE BAKE
Cheddar Cheese Sauce
Cheddar-stuffed Burgers
Cheeseburger Quiche
Chicken Breast cubed
Chicken Breasts in Sour Cream
Cream of Asparagus Soup
CREAMY CUCUMBER AND ONION SALAD
Creamy Tuna and mushrooms
Crunchy Dijon Tuna Salad
Curried Cauliflower Salad
Curried Red Pepper Soup
Curry Tuna Salad
Deep Dish Pizza
DEEP DISH PIZZA QUICHE
Quiche
Fiesta Deviled Eggs
Frankfurter Frittata
Lightly Spicy Turnip "Fries"
Garlic-Ginger Chicken Strips
Ham and Cheese Soup
Heroin Wings
Instant Cream of Mushroom Soup
Kenyan Curried Cabbage
Lemon Parmesan Cauliflower
Low Carb Ketchup
Low carb lasagna
Marcy's Pizza
Mock Mashed potato
Mulligatawny Soup
Mushroom Chicken
Cream of Mushroom Soup
Parmesan Roasted Asparagus
Peppery Turnip Fries
Pinwheels
Quiche Lorraine
Riceless Spanish Rice
Shrimp with Garlic Sauce
Sunflower Parmesan crackers
Swiss Eggs
Tuna Cauli bake
Vanilla Vodka
Zucchini/Courgette instead of spaghetti
Bread Substitute type 1
6 egg whites 1/4 tsp cream of tartar 4 egg yolks 3 ounces softened cream cheese pinch of salt Beat egg whites & cream of tartar until VERY stiff. Turn bowl upside down & if the whites don't slide, they are stiff enough. In a small bowl mix together the other ingredients. Gently fold the yolk into the whites using a spatula. Generously spray a couple of cookie sheets with oil. Spoon out mixture into piles on cookie sheets to about the size of a slice of bread. Don't get it too thin or it will be too crisp. You can get 10-12 "slices" depending on the size of the eggs. Bake at 300 degrees about 35 minutes. They will be lightly browned. Using a spatula, remove them to a wire rack to cool. When cool, put them in a ziplock bag and store in refrigerator. Make some holes in the bag so they won't get soggy.Eat them with hamburgers instead of buns. Back to Top
3 eggs seperated, at room temperature. 2 tbs sour cream 30g (1oz) melted butter 40g (1½oz) soya flour 1tbs baking poeder. Preheat oven to 180 . Combine egg yolks with other ing. and mix well. Beat egg whites until stiff and FOLD into mix. Put into buttered bread tin and bake for 50 mins. until golden. Store in the'fridge. The full "loaf" is about 18g of carb. Back to Top
Grate enough cheese to cover the bottom of 5 inch small non-stick frying pan, then fry the cheese until it was nearly browned on one side, flip it over (pour off grease as needed) and let it brown nearly as much as the first side. To make the taco shell shape use a spatula to bend it half over and lay the spatula in between the 'sides' of the 'shell'. To make sure it kept its shape use a metal rack, i.e. a cooling rack and turn the cheese shell upside down (it helps it to drain also) and made sure the side were the distance apart you prefer for a shell. Julie Germain suggests:- Use sharp cheddar in a non stick, small frying pan (5 inch). It takes a while to get it done, first grate or slice your cheese. Let it melt (medium heat) completely and there will be very small bubble appearing on the top (like pancakes) - make sure you pour off grease as needed. When the one side is browned, carefully flip, let second side start to brown then bend with spatula and hold into position. I also let mine cool some upside down on a rack, helps to keep the shape! This does take some time so be patient this stuff is great! YUM! Julie Germain also suggests cutting up those "cheese shells" and making some "cheese tostitos". Back to Top
1 cup hot decaffeinated coffee 1 Tablespoon heavy cream 1 Tablespoon Bailey's Original Irish Cream or Jack Daniels Splenda to taste Mix together in order shown. Soothing and relaxing in the evening! Serves 1. 2 grams carb per serving Back to Top
1/2 head Cabbage 1 small red tomatoes, diced 1 small white onion, chopped 1/2 tsp garlic powder 1/2 tsp salt 1 tsp black pepper 1/8 tsp cumin 1/8 tsp caraway seed 1/8 cup Chicken stock 1. Preheat oven to 325F/160C.. 2. Cut up the 1/2 cabbage and boil it in a large pot for 10 minutes. 3. Remove and drain the cabbage sections,placing in a shallow baking dish. 4. Combine other ingredients in small bowl and pour over cabbage. 5. Bake for 20-30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook. ______________________________________________________________________ Per Serving: 40 Calories; 0.47 g Fat; 0.07 g Sat Fat; 0.05 mg Cholesterol; 223 mg Sodium; 8 g Carb; 3 g Fiber; 2 g Protein. Note No chicken stock? try a bit of red wine. No fennel, remove the cumin and try it with curry paste. Do not limit yourself to this version. Back to Top
4 Egg yolks 1/2 Tsp salt Dash of Tabasco® 1 Tblsp lemon juice 8 Tblsp butter Combine egg yolks, seasonings, & lemon juice in container of blender and turn the blender to "blend" setting - just to blend the mixture. Heat the butter until it is bubbling and very hot, but not browned. Remove the insert from the lid of the blender, turn the blender to medium-high and pour the hot butter in a thin, continuous stream. Do not pour too fast or the eggs will not absorb the butter properly. When the butter is absorbed and the sauce thick, turn off the blender. If the sauce should start curdling while you are adding the butter, pour 1 Tbsp. hot water into the sauce while the blender is running. Makes 8 servings. 1 carb per serving. Back to Top
4 eggs 4 slices of bacon 1/2 lb. loose sausage grated cheddar cheese (optional) Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray. Line bottom of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside "wall" of each cup. Crack an egg in each one. Bake approx 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake until cheese is melted. Back to Top
2 lbs. trimmed cauliflower 4 Tbsp. vegetable oil 4 cloves garlic, minced 3-4 cups diced, cooked meat 3 eggs 1 tsp. salt 2 green onions, thinly sliced 1/2 tsp. freshly ground black pepper Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness. Over high heat, heat the oil (bacon fat can be used here too) in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly browned. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until it’s tender-crisp, about 5-8 minutes. The length of time will depend on the cauliflower. Stir in the green onion and pepper. Check the seasoning and serve Back to Top
Makes 4 servings 1/2 large head cauliflower, cored and cut into 1-inch pieces(8 gr) salt 2 Tbsp. whipping cream .8 gr 2 Tbsp. unsalted butter 0 gr 2 Tbsp. freshly grated Parmesan cheese .2 gr 2 Tbsp. goat's cheese .3 gr Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 20-30 minutes. Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish. Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot. When you are ready to serve the puree, heat over low heat, stirring constantly. Add the butter, Parmesan and goat's cheese. Stir until incorporated and season with salt if necessary. Serve immediately. 2.3 grams carbohydrate per serving. Back to Top
1 head cauliflower 4 strips bacon or more 2 green onions or more 1/2 cup sour cream 1/4 stick butter 1 clove garlic minced salt and white pepper to taste 1 cup grated cheddar cheese, divided or more Cut up the cauliflower and steam/boil until soft. Adding a splash of vinegar or some garlic reduces the strong smell. While the cauliflower is cooking, cut the bacon up into small pieces and fry. Then chop the onion up fairly fine, including the green portion. When the cauliflower is soft, drain well. Lightly mash in a colander to drain extra water. Add the butter and sour cream. Use a mixer to mash the cauliflower until creamy. Add the bacon bits, green onion, garlic, salt, pepper, and half of grated cheddar._ Mix well and pour into large casserole dish._ Top with remaining 1/2 cup of cheese. Bake at 350°F for 20-30 min, or until top begins to brown. Back to Top
Stem and then chop up a head of cauliflower into tiny bits. Use a food processor or a grater to get there. You want bits tinier than grains of rice. In a non-stick skillet, sauté the cauliflower in 2 tablespoons of olive oil over high heat, stirring until the cauliflower is very hot. Remove from heat and cover to let it steam for 5 minutes or so. Then cool it in a bowl while you prepare the other salad ingredients: The Dressing: Blend together: ¼ cup mint leaves ¼ cup parsley ¼ cup olive oil ¼ cup lemon juice zest from ½ lemon 1 garlic clove pinch salt white pepper Toss the dressing into the cooked cauliflower. Add: 1 cup cubed, seeded cucumber 1 cup cubed, seeded tomato Back to Top
1/2 head cauliflower flowerets -- chopp and Blanche 1 cup heavy cream 2 cups cheddar cheese -- finely shredded 1 egg 1/3 cup onion -- chopped 2 tbsp butter saute onion until soft. Place cauliflower in bottom of baking dish. Combine onions with remaining ingredients. Pour over cauliflower. Bake at 350F-180C for 45 minutes. Back to Top
Ingredients: 1 cup heavy cream 1/2 cup water 1 pound Cheddar cheese 1/4 teaspoon garlic salt 1 teaspoon mustard 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce Directions: Use a double boiler or place saucepan into a larger pot of boiling water. Add all ingredients, stirring very frequently until smooth (usually about ten minutes.) Serve warm. Note: This sauce is great over vegetables - especially cauliflower and broccoli. Or add 1-tablespoon lemon juice to make a cheesy sauce for fish! Recipe makes 16 servings; 0.8 carbohydrate per serving. Back to Top
3 Tablespoons of worcestershire sauce 2 Tablespoons of parsley, chopped 1 1/2 teaspoon of chili powder 1 Teaspoon garlic powder Salt 1/2 Teaspoon of minced dried onion 1/2 Teaspoon ground pepper 1/4 Teaspoon of hot sauce 1 1/2 lbs of very lean ground beef 1 ounce low-fat cheddar cheese cut into 4 pieces Preheat the grill. Combine the first 8 ingredients. Stir half of the mixture into beef and combine well. Divide into 8 equal patties and place 1 piece of cheese on 4 of them. Top with remaining patties, pinching edges to seal. Broil, turning once, until cooked through, brushing remaining sauce over burgers during the last 2 minutes of cooking time.No bun necessary. Back to Top
Shared By: Rani Merens 3/4 lb. lean ground beef 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 Spray a pie pan or quiche dish with nonstick spray. Brown ground beef & onion, drain grease. Add mushrooms & cook through. Place mixture into a quiche or pie pan. Mix eggs, mayonnaise, cream, water, cheese, salt, pepper, and pour over ground beef in the pie pan. Bake on 350 for 40-45 minutes. Back to Top
Chicken breast, cubed. dipped in egg and coated with parmesan cheese repeat the egg and cheese again for a second thick coating. throw in the oven on 350 for about 30-40 minutes Back to Top
6 Servings Ingredients: 4 tbsp. butter, melted 6 chicken breast halves (about 3 lbs.) 1/2 cup celery, chopped 1/2 bell pepper, chopped 1 can (4 oz.) sliced mushrooms, undrained 1 cup sour cream 1 tsp. salt 1/2 cup onion, chopped 1/4 tsp. pepper Directions: Sauté chicken in butter until lightly browned. Arrange chicken in a lightly greased casserole dish. Set aside. Sauté onion, celery, and bell pepper in chicken drippings until tender. Remove from heat and let cool slightly. Combine the vegetables, mushrooms, sour cream, salt, and pepper. Spoon mixture over chicken. Cover and bake at 350 degrees for 45 to 55 minutes, until chicken is cooked through. Back to Top
2 bunches of asparagus 3 pkgs of chicken bouillon powder pepper to taste water (about 6 cups) 1/4 cup heavy cream Wash asparagus and snap off tough ends. Cut the tender stalks into small pieces, set aside. Put tough ends in a large pot and cover with water, plus 2 inches. Add pepper and bouillon. Cover and simmer for one hour on medium low heat. Remove from heat. Strain the tough ends out of the broth. Return broth to the pot at and the spears of the broccoli. Add enough water to cover plus about 1 inch. Bring to a boil, reduce heat and simmer for an additional 45 minutes on low. Remove from heat and cool. In a food processor or with a hand held blender, puree the asparagus. Return to heat and heat through. Add the cream and serve. This is very delicious and can be easily served to your most refined guests and they'll be very impressed. Tota carbs for the recipe (serves 4 generously) = 13 grams of carbs Back to Top
1/2 cup sour cream 1 tbsp splenda 1 tbsp vinegar 1/2 tsp salt 1 1/2 cups cucumber -- thinly sliced 1/2 cup onion -- thinly sliced Combine sour cream, sweetener, vinegar and salt; stir. Add cucumbers and onions; toss gently. Cover and chill for 24 hours, stirring occasionally. Back to Top
1 can of tuna 1-1/4 oz of heavy cream 2 tablespoons of Parm. cheese (I add a little more sometimes) 1 tablespoon of cream cheese softened 5 sliced mushrooms 1-1/2 tablespoons of chopped onion 1/4 teaspoon of Garlic powder 2 pats of butter (I did not measure I just put 2 big globs of butter) Melt butter in pan, add mushrooms and onions with the garlic powder cook until soft. Add heavy cream and cream cheese and blend the cream cheese well into the mixture. Add cheese and tuna cook until all is bubbly. Back to Top
1-6 ounce can tuna, packed in water 1/4 cup shredded carrots (lessen or omit) 1 cup celery, finely chopped 1/4 cup green onions, chopped 1/4 cup mayonnaise 1 tablespoon Dijon Mustard 1 teaspoon Soy Sauce 1/4 teaspoon Pepper Combine all ingredients in a medium sized bowl. Cover and chill. Eat alone, on a salad, or spread on endive leaves Back to Top
1 head cauliflower 8 scallions (spring onions) 3 hard-boiled eggs 1/2 cup mayonnaise 3 tablespoons spicy brown mustard or Dijon mustard 1 teaspoon curry powder Salt and pepper First trim the leaves and the tough part of the stem off of your cauliflower don't bother coring it, though. Whack the whole thing into 1/2 inch chunks, put them in a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and microwave on "high" for 7 minutes. While that's happening, slice your scallions, including the crisp part of the green. Peel your hard boiled eggs, and chop them into not-too-tiny pieces. And in a measuring cup or bowl, mix together the mayonnaise, mustard, and curry powder. Okay, by now your microwave has gone "ding" check your cauliflower. It should be tender, but not mushy. If it's still crunchy, give it another couple of minutes. When it's done, drain your cauliflower well and dump it into a mixing bowl. Add the scallions and eggs, then the dressing and fold the whole thing together gently, using a rubber scraper. Serve chilled, as a salad, but it's also good hot. Makes 5-6 servings. Assuming 5 servings, each will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams. 6 grams of protein. Variation: Top each serving with a tablespoon of chopped dry-roasted, salted peanuts. This adds both 1 gram of carbohydrate and 1 gram of fiber. Back to Top
Serves 4 1 ½ pounds red, yellow, or orange sweet peppers (about 5-6) ½ cup chopped red onion 1 cup water 2 tsp. chicken bouillon granules 1 ½ tsp. curry powder or, to taste ½ tsp. dried thyme, crushed ½ tsp. dried marjoram, crushed 1 tsp. garlic powder 3 ounces cream cheese 1 2/3 cups whipping cream Sour cream (optional) Halve peppers, seed, and remove internal membranes. Place on aluminium-foil covered cookie sheet and roast at 450 degrees for 10 - 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for 15 minutes. Add cream cheese cut into chunks. Puree mixture in blender or food processor until smooth. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl. Back to Top
1 can (6 ounces) white tuna packed in water 1 large celery stalk, cut into fine dice 1-1/2 tablespoons mayonnaise 1/2 teaspoon curry powder 2 teaspoons white wine vinegar Drain water off tuna and place tuna in a medium bowl. Pull flakes apart into small pieces with a fork. Add diced celery, mayonnaise, curry powder and vinegar and stir until well mixed and no large hunks of tuna remain. Back to Top
Egg crust: 4 ounces cream cheese 3 eggs 1/3 cup cream 1/4 cup grated parmesan cheese 1/2 teaspoon oregano 1/4 teaspoon garlic powder 2 cups shredded italian cheese blend 1/2 cup pizza sauce 1 cup of mozzarella cheese Beat together cream cheese and eggs until smooth. Add cream, parmesan cheese, and spices. Blend well. Sprinkle 2 cups italian cheeses into dish. Pour egg mixture over it. Bake at 350 for about 25 minutes. Let stand for 5 minutes. Spread on pizza sauce. Sprinkle 1 cup of shredded mozzarella cheese. Pile crust with your favorite toppings. Sprinkle with shredded parmesan cheese. Return to oven and bake until bubbly and golden brown. Allow to stand 10 minutes before cutting. Back to Top
Taken from Donald R. Wolfe, Chicago, Il 4 oz softened cream cheese 4 eggs 1/3 cup heavy cream 1/4 cup Parmesan cheese (grated) 1 tbs chives 1/2 tsp Italian or pizza seasoning 2 cups shredded cheese (I use Colby Jack/cheddar mix) 1/2 tsp wet garlic or 1/4 tsp garlic powder 1/2 cup lowest carb tomato or pizza sauce (or spaghetti sauce). 1 cup mozzarella cheese Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!) Beat together cream cheese and eggs till smooth. Add cream, Parmesan cheese and spices. Spray 13x9 glass baking dish with oil. Put 2 cups of shredded cheese in dish and pour egg mixt. over Bake at 375*F for 30 minutes. (350*F for a baking stone). Spread with sauce and then add your toppings. Cover with mozzarella cheese. Bake until browning and bubbly. Let stand for 5 minutes or so. This also freezes well. Make extra pizzas and freeze then in portions and microwave them for about 3 minutes. Back to Top
4 eggs 1 cup of heavy whipping creme 12 strips of bacon chopped fine (or what ever meat you like, even veggies work) 1 cup cheese (I use cheddar or what ever is available) 1/4 cup chopped onion 1/8 tsp. cayenne pepper 1/2 tsp. pepper 1/4 tsp. salt (I use the lite) A little garlic, powder or fresh. Mix it all up and dump into a lightly buttered 9" pie pan and bake at 425 for the first 15 minutes, then 300 for the next 30 minutes, remove let and let sit for 10 minutes Back to Top
4 Servings Ingredients: 8 hard boiled eggs 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1/4 cup low-carb taco sauce 2 Tablespoons sliced green onion 1 Tablespoon sour cream salt to taste Directions: Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, taco sauce, onions, sour cream and salt. Evenly fill the egg whites. Lightly sprinkle with paprika if desired. Chill until ready to serve. Back to Top
1/2 cup onion, thinly sliced 1/2 green pepper, finely chopped 6 tablespoons butter 5 frankfurters, cut in shreds 6 eggs, beaten 1/2 cup grated Parmesan cheese 1/4 cup chopped parsley 1 teaspoon salt 1/4 teaspoon Tabasco In a large, heavy, ovenproof skillet, cook onion and green pepper in butter until onions are just tender, but not browned. Add frankfurters and cook until delicately browned, about 4 to 5 minutes. Combine eggs, cheese, parsley and seasonings and mix well. Add to the frankfurters in the skillet and cook until eggs are just set. Place pan under broiler for several minutes to give top a delicate brown color. Cut in wedges to serve. Back to Top
4 turnips, trimmed and peeled (about 1 1/4 pounds) 2 tablespoons olive oil 1 teaspoon Kosher salt 1/2 teaspoon chili powder 1. Heat oven to 425° F. Cut turnips into 2" x 1/2" sticks. Place on a foil-lined jelly-roll pan. Drizzle with oil and sprinkle with salt and chili powder. Toss with your hands to coat. Spread out in a single layer. 2. Roast fries 30 minutes, turning halfway through cooking time for even browning. Serve immediately. Back to Top
4 skinless boneless chicken breast halves 1/4 cup soy sauce 1/4 cup dry sherry 1 tablespoon fresh basil 6 to 8 cloves garlic, minced 2 teaspoons grated ginger root 1/2 pepper 1/2 teaspoon crushed red pepper 1/4 teaspoon five-spice powder Cut each chicken breast half lengthwise into 4 long strips In a medium non-metal bowl, combine all other ingredients. Mix well. Add chicken pieces and cover with marinade. Let marinate for 15 minutes at room temperature or 4-24 hours refrigerated. Drain chicken. Place chicken pieces either on hot grill or on baking sheet under broiler. Broil 4-5 inches from heat about 5 minutes or until light brown. Turn and broil another 3-5 minutes until golden brown and no longer pink inside. Serve warm. Back to Top
1 Tbsp olive oil 1/2 cup onions - chopped 1/2 cup celery - chopped 1/4 cup bell pepper - chopped 1 cup diced ham 4 cups chicken stock 1 bay leaf 1/2 tsp dried basil 1/4 cup cream 1/4 cup grated cheddar cheese 3/4 cup cubed Velveeta cheese chopped green onions for garnish Fry all onions, celery, and bell pepper in oil until tender. Add ham and saute to release some oils and meld the flavors. Add stock/broth, bay leaf, and basil. Simmer to reduce slightly (20-30 minutes). Add cream and return to boil to thicken a bit. Slowly add cheese - stirring constantly. Serve immediately. Garnish with green onion. Makes 8 servings. 3 carbs per serving. Back to Top
Heroin Wings(or thighs!!!) From Dana Carpenter's Low-carb e-zine Ingredients 4 lbs. chicken wings or thighs 1/2 cup butter 1 cup grated parmesan cheese 2 tablespoons dried parsley 1 tablespoon dried oregano 2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon pepper Method (Once you try these, you'll understand the name -- utterly, totally addictive! These are a bit messy and time consuming to make, but worth every minute. You'll impress the heck out of your friends -- and wish you'd made more! They're great leftover, too.) First, preheat the oven to 350. 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. Now: Dip each "drummette" in butter, roll in the seasoned cheese, and arrange in the foil lined pan. Bake for 1 hour at 350. Kick yourself that you didn't make a double recipe!! You'll notice that these have practically zero carbs Back to Top
1 large can mushrooms 2 cups heavy cream 1/2 chicken bouillon cube Dash of parsley flakes Combine all ingredients in the blender. Blend on low until smooth. Pour into a saucepan, cover and simmer. Cook over low heat, stirring occasionally, until hot but not boiling. Serves 2. Back to Top
2 Tbsp butter 1 medium head of cabbage, shredded 1/2 small white onion - finely minced 1 Cup shredded carrots 1/4 Cup heavy cream 1 tsp curry powder 1 tsp salt - or 2 tsp sea salt 1/2 tsp white pepper In large skillet over medium heat, sauté minced onion in butter until translucent. Add shredded cabbage and continually toss for several minutes to partially cook. Sprinkle curry powder and white pepper over the cabbage and mix well. Pour in heavy cream and allow 1-2 minutes for it to reduce. Add salt and stir in shredded carrots and continue cooking until the carrots are heated through. Do not overcook. Makes 8 Servings. 6 carbs per serving. Back to Top
Lemon Parmesan Cauliflower Ingredients 1 medium head cauliflower, cut into flowerets juice of 1 lemon 2 to 3 tablespoons melted butter 2 to 3 tablespoons Parmesan cheese 1/4 teaspoon paprika Directions In a large saucepan, cook cauliflower in 1 inch of boiling water with the juice of 1/2 of the lemon for 5 to 10 minutes or until cauliflower is tender. To serve sprinkle the cauliflower with remaining lemon juice and butter. Combine cheese and paprika; sprinkle over cauliflower. Garnish with lemon wedges. Back to Top
3 cups canned tomatoes (pureed in your blender) 2 tsp. onion powder 1/2 tsp. ground cloves 1/2 tsp. allspice 1/2 tsp. cinnamon 1/2 cup white vinegar Put everything into a saucepan and simmer slowly 1 1/2 hours stirring often. Take off heat and stir in 2 package sweetener. Cool and pour into a jar. Keeps 4 months in the fridge. Makes 24 oz at .83 carbs per tablespoon. If you wish to get all fancy, removing the seeds before pureeing makes it taste even better Back to Top
Steam a whole head of cabbage while preparing the following. Make your favorite meat sauce. While frying the ground beef add garlic and crushed chili peppers to taste Mix in a bowl 12oz of ricotta cheese and 1 lb shredded mozzerella with 1 egg take out your cabbage and chill it in cold water drain it cut the core and seperate the leaves. Dry with paper towel Use the cabbage leaves instead of noodles and do the layering thing. Like so Layer one (bottom) olive oil (one time only) Layer 2 meat sauce #3 cabbage leaves #4 cheese mixture - press it down to cover whole pan #5 meatsauce #6 cabbage repeat layers end with cabbage leaves and grate mozzarella cheese on top cook at 325 til cheese browns a little Take it out and let stand 20 minuites If there is excess juice hole the top layer with your hand and pour out the excess juice. Back to Top
Preheat your oven to 450F. Line your jelly roll pan with parchment, or better yet, line it with a double layer of parchment. Spread sauce over the paper, not quite to the edges. (I make my own sauce, to keep the carbs down, but since you only need 1 or 2 Tbsp. of sauce, people not on induction could even use purchased pizza sauce.) Grate a LOT of cheese and spread it over the sauce, completely covering the sauce. (If you leave any sauce uncovered on the edges, not only will the uncovered sauce burn, but so will the cheese next to it.) Place your toppings over the cheese. Place in the oven and bake for 7 minutes. (This is important!) Let the cooked pizza sit on the counter for 5 or 10 minutes to firm up. At this point, it should have the exact taste and texture of pizza toppings pulled off the crust. Obviously, the carb count here will depend on what cheeses, what sauce and what toppings you use. Back to Top
2 heads of cauliflower 8 oz Cream Cheese 8 oz Shredded Cheddar Cheese 1 lb of Bacon Salt, pepper and butter. Green onions would be good on top if you like them. Break the cauliflower into pieces and boil it. When it is soft, about 30 minutes, drain it very well in a colander. Really sqeeze that water out. You can use a food processor like in the original directions or put it in a bowl and use a stick blender or a mixer. The stick blender makes for a better texture (smoother) Add the cream cheese and mix well. Salt and Pepper to taste. Add a little butter if you like. Pour into a baking dish and sprinkle cheese and crumbled cooked bacon on top. Bake at 350 degrees until cheese is melted. Back to Top
3 medium carrots, pared and sliced 1 cup cauliflower flowerets 6 cups chicken or turkey stock (I made Leftover Stock from a 10 pound turkey - page 12-4) 3 cups diced chicken or turkey 1 medium onion, chopped 2 ribs celery, chopped ¼ cup butter ½ cup unsweetened apple sauce 2 tbsp. curry powder 1 tsp. salt 1 tbsp. lemon juice ½ cup heavy cream Cook carrots and cauliflower in 2 cups of the chicken or turkey stock for 20 minutes or until tender. Meanwhile, sauté onion and celery in butter in Dutch oven, stir in apple sauce, curry powder, and salt. Sauté until soft. Gradually add in the remaining stock, add diced chicken, bring to a boil and reduce heat. Simmer for 15 minutes. Add carrots and cauliflower with their cooking liquid. Stir in lemon juice. Remove from heat and cool slightly. In batches, puree the soup in a blender or food processor. Stir in heavy cream, and reheat to serving temperature. Back to Top
12 chicken thighs Salt and Pepper Paprika 1/4 cup butter 1/2 pound mushrooms, sliced 1 tbsp. flour 1 tsp. soy sauce 3/4 cup whipping cream Preheat oven to 350 F. Place chicken thighs on a rack over a large cookie sheet. Season with salt and pepper to taste. Generously dust with paprika. Bake for one hour. To make sauce, melt butter in large skillet. Add mushrooms; sprinkle with flour, toss mushrooms to distribute flour. Sauté over medium heat, stirring occasionally for 8 to 10 minutes. Add soy sauce, and slowly stir in cream. Cook and stir till mixture bubbles and thickens. Season to taste with salt and papper. Serve over baked chicken thighs. Back to Top
2 cups cauliflower -- chopped 1 cup chicken broth 1/4 cup carrot -- sliced very thin 1/4 cup celery -- sliced thin 1/4 cup onion -- diced 1/2 cup cream 1/2 cup water 1 1/2 tablespoons butter 2 cups button mushrooms -- sliced 1/2 clove garlic -- minced (optional) 1 tablespoon chopped fresh parsley In a 2 1/2 quart pot, combine cauliflower, broth, onion, carrot, and celery. Bring to a boil then reduce heat to low and simmer until vegetables are tender -- about 15 minutes. Remove from heat, add cream and water; stir to combine. Pour 1/2 the mixture into a blender and process until smooth; pour into a bowl. (Cover lid of blender with a towel and hold down so the heat of the mixture will not blow the top of the blender off and burn you!) Continue with the remaining mixture; set aside. Using the same saucepan, heat the butter over medium heat until hot and bubbly; add the mushrooms and garlic; sauté until lightly browned. Add puréed vegetable mixture and parsley to mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2 to 3 minutes Do not boil, as the cream may curdle. Makes 4 servings. 4 carbs per serving. Back to Top
(Serves 6) 2 1/2 pounds fresh asparagus (about 30 large) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 2 lemons cut in wedges, for serving From "Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family" Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. Back to Top
8 medium turnips (about 2 1/2 pounds 1/2 cup heavy cream 1 teaspoon Splenda 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg 1 teaspoon freshly ground black pepper 1/4 teaspoon salt (sea salt works best) 1/4 cup grated Parmesan cheese Olive oil spray Lime Juice Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. Makes 8 servings. Approximately 4.5 carbohydrate grams per serving. Back to Top
4 oz cream cheese, softened 4 oz chipped beef or ham 1 Tbsp onion, grated 1 tsp. horseradish dash of Worcestershire sauce Blend cream cheese, onion, horseradish, and Worcestershire sauce until of spreading consistency. Carefully separate slices of Beef or Ham and spread with cheese mixture. Roll as for jelly roll and fasten with toothpicks. Chill. Just before serving, slice into 1/2" slices. Approximately 1.5 carbs per serving. Back to Top
½ pound of bacon, crisply fried and crumbled 1 cup shredded natural Swiss cheese 1/3 cup minced red onion 4 eggs 2 cups whipping cream ¼ tsp. salt ¼ tsp. equivalent of sweetener 1/8 tsp. cayenne pepper Heat oven to 425. Sprinkle bacon, cheese and onion in the bottom of a 9-inch pie pan. Beat eggs lightly and beat in remaining ingredients. Pour cream mixture into pie pan. Bake in oven for 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes or longer or until a knife inserted 1 inch from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges. This makes a soft-textured quiche. If a firmer texture is desired, cook an additional 10 minutes. Total calories - 2,051 Total carbohydrates - 25.7 Per serving - 342 Carbohydrates - 4.3 Back to Top
1 lb. Turkey ground 1/2 head of cabbage 1 can tomato product any kind seasonings....salt pepper garlic etc. 1 large onion 1Tbsp. grated cheese 1 green pepper Brown meat, add all ingredients. Simmer all ingredients for about 35 minutes. Back to Top
Shrimp with Garlic Sauce From: Bridget M. 1 pound shrimp or prawns 1/4 cup soy sauce 4 cloves fresh garlic, chopped 2 tablespoons peanut oil 2 tablespoons sesame oil 1/4 teaspoon freshly ground black pepper Clean and steam shrimp until just cooked. Pour soy sauce over shrimp. Set aside. Saute garlic in peanut oil and sesame oil until slightly soft, but not browned. Stir in shrimp and soy sauce, and black pepper. Heat through. Serve with sauteed string beans and steamed, riced cauliflower. Back to Top
Note: To make this recipe you will need a roll of non-stick baking parchment, or other non-stick liner, available at the supermarket. Do *not* try to simply make these crackers on a baking sheet, no matter how well greased; you *will* be sorry. As you stand at the sink, endlessly, laboriously chipping your crackers off the baking sheet, you will be *very* sorry. Ingredients 1 cup of Raw, Hulled Sunflower seeds 1/2 cup grated Parmesan 1/4 cup COLD water Method Preheat oven to 325C, GM 4. You'll need a food processor. With the S-blade in place, put the sunflower seeds and the cheese in the food processor. Process until the sunflower seeds are a fine meal, almost a flour consistency. This will take at least thirty seconds to a minute, so you may want to just turn the thing on instead of bothering with the "pulse" button. Now, add the water, and process until well blended. You will now have a soft, sticky dough. Tear off a sheet of baking parchment to cover your baking sheet. Turn the dough out onto the parchment. Tear off *another* sheet, and put it on top of the dough. Through the top sheet of parchment, use your hands to press the dough out into as thin and even a sheet as you can. (You can use a rolling pin instead, but this sometimes causes wrinkles to form in the bottom sheet of parchment, and you'll have a harder time peeling the parchment off the finished crackers. It's an either-or kind of thing -- it's easier to get the crackers very thin and even with a rolling pin, but it's easier to get them off the parchment if you use your hands.) Take the time to get the dough quite thin. Then peel off the top layer of parchment and use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds. Bake for about 30 minutes, or until evenly browned. Peel off parchment, break along scored lines, and cool. Keep in a container with a tight lid. How many carbs per cracker? Oh, c'mon! How do I know how thin you pat out the dough? How do I know how big you make them? The whole recipe has about 14 g carb, and 43g protein. And they taste great! Texture's really nice too. Very crunchy and crackery. Go well with soft cream cheese! Back to Top
tablespoon butter 2 tablespoons parmesan cheese 4 American cheese slices 4 eggs 3 tablespoons cream Salt and pepper Melt butter in shallow baking dish. Cut the cheese slices in pieces to cover bottom of dish. Break eggs and drop into dish, on top of cheese slices. Add salt and pepper and pour the cream over the eggs. Sprinkle the grated cheese on top and bake at approximately 300 degrees oven until the eggs are set and the cheese is a delicate brown color. Back to Top
Serves 4 400g (14 oz?) can tuna 4 tablespoons mayonnaise About 1 kg (32 oz) cauliflower 2 400g cans chopped tomatoes 4 spring (green) onions 120-240g (4-8oz) grated cheese Steam, boil or microwave cauliflower until softened. Mash, and add butter to taste. Simmer tomato with spring onion until "dryish." Add a slurp of olive oil if you wish. Mix tuna with mayo. Grease a casserole dish. Layer ½ the mashed cauli into the dish, followed by ½ the tuna mix, followed by a "small" half of the tomato. Repeat the layers and sprinkle with the cheese. Bake in a moderately hot oven for 20-30 minutes, or until browned. Back to Top
Vodka has nothing in it and I assume if you used real vanilla pods to infuse the Vodka with, the carb count would be close to zero. Split the pods carefully lengthwise, to fold out and expose the insides for best infusion. Leave in the bottle of good vodka, in a dark place for as long as you can bear waiting Back to Top
A few zucchini/Courgettes olive oil garlic salt pepper Peel your zucchinis. When peeled, keep peeling "ribbons" until you get to the seeds. Heat oil and add garlic. Add zucchini and sautee for a few minutes, until fork tender. Add salt and pepper. Add whatever sauce you like, and eat like spaghetti. Variation If your machine has attachments to make french fries or shoe string fries (i.e. julienne). push zuchini through the french fry attachment, and used it as pasta, with some tomato sauce, meatballs, and mozzarella. Back to Top
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