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  1. #11

    Pumpkin Pie

    · 1 can pumpkin (be sure it's 100% pumpkin and not pie mix)
    · 2 eggs
    · 1 can evaporated milk
    · 1 c zsweet
    · 1 t cinnamon
    · 1/2 t sea salt
    · 1/2 t nutmeg
    · 1/4 t ginger
    · 1/4 t cloves
    · unbaked pie crust

    1. Preheat oven to 425 degrees.
    2. Combine all ingredients and pour into crust.
    3. Bake 15 mins.
    4. Reduce heat to 350 & bake 45 mins.
    5. Cool completely before serving.

    TIP: You can make this pie completely crustless, by pouring into a PAM-sprayed pie dish and following the same cooking instructions.

    Pie Crust
    · 6 oz pecan pcs
    · 2 oz walnut pcs
    · 2-4 T butter
    · 2 T zsweet

    1. In food processor, combine all ingredients and pulse until reaches desired consistency.
    2. Press down into 9" pie dish.

    TIP: This crust works for all sorts of pies, cheesecakes, or even as the 'crisp' in apple crisps.

    If wanting to bake separately such as for a pudding pie, simply bake @ 350 for 10 mins, until lightly browned. Cool completely before filling.

  2. #12

    Oven Roasted Vegetables

    · asparagus, fresh, snapped into 2" pieces
    · red, yellow, and orange bell peppers, roughly chopped
    (I also sometimes add purple or green)
    · red onion, roughly chopped
    · zucchini, roughly chopped
    · 2-3 cloves minced garlic
    · olive oil
    · salt/pepper (to taste)

    1. Preheat oven to 450.
    2. Place all the veggies on a baking sheet or roasting pan.
    3. Toss with garlic, olive oil & salt/pepper. Coat thoroughly.
    4. Arrange veggies in a single layer.
    5. Roast 20-40 mins until tender, tossing every 10 mins.

  3. #13

    Crockpot Turkey Breast

    · turkey breast, bone-in (I usually use 2 split breasts)
    · 1 large onion, roughly chopped
    · 2-3 stalks celery, chopped
    · 2 c broth
    · 1/2 c white wine
    · 4-5 cloves minced garlic
    · 1 t rosemary leaves
    · 1/2 t poultry seasoning
    · salt/pepper (to taste)

    1. Put the onions, celery, and garlic on the bottom of crockpot.
    2. Place the turkey breast on top.
    3. Cover with broth.
    4. In small bowl or measuring cup, combine wine, rosemary, poultry seasoning, salt/pepper and pour over the turkey breast.
    5. Cook on low 6-8 hours.

  4. #14

    Cherry Coke Salad

    Cherry Coke Salad
    from Celebrate LowCarb

    1/2 cup cold water
    3 packages unflavored Knox gelatin
    4 cups flat diet cola
    1 package unsweetened black cherry Kool aid
    1 tablespoon liquid artificial sweetener
    8 ounces cream cheese, softened
    1/2 cup unsweetened coconut, grated or shredded (fresh or prepackaged)
    1/2 cup chopped celery
    1/2 cup chopped pecans or walnuts

    Using a glass measuring cup, soften the gelatin in the cold water
    for about 2 minutes, or until the gelatin is completely dissolved.
    Microwave the dissolved gelatin on high for 1 1/2 minutes.
    Stir well to blend and further dissolve.
    Pour mixture into a large bowl.
    Add the flat diet cola, unsweetened Kool Aid, and the liquid sweetener
    to the gelatin mixture.
    Stir the mixture until there is no fizz left at all.
    Take 1 cup of the mixture and put it in the blender with the cream cheese.
    Process until completely blended and smooth.
    Pour the cream cheese mixture back into the large bowl with the
    reserved gelatin mixture and stir it to blend everything thoroughly.
    Refrigerate until the mixture begins to thicken, stirring occasionally
    to keep the cream cheese thoroughly incorporated.
    When the mixture is thickened (about the consistency of uncooked egg whites),
    add the remaining ingredients and stir gently to blend.
    Transfer the mixture to a gelatin mold or pretty serving dish.
    Place it back in the refrigerator to finish setting up.
    When serving, you may garnish this with sweetened whipped cream if you wish.

    Serves 8 @ 2.41 grams carbohydrates per serving.

  5. #15

    Deep Dish Pizza Crust

    Deep Dish Pizza Crust
    Title: Deep Dish Pizza Crust
    Categories: Main Dish
    Yield: 8 Servings

    4 oz Cream Cheese,Room Temperature
    2 Eggs, Whisked
    1/4 c Parmesan Cheese (Dry Grated)
    1/4 t Oregano
    1/4 t Garlic Powder
    4 oz Mozzarella Cheese, Shredded
    4 oz Cheddar, Shredded
    Whisk together eggs and cream cheese - add parmesan, oregano and
    garlic powder. Stir in mozzarella and cheddar cheese until moistened.
    Well grease a 9x13 baking pan, do not use metal, use glass. Bake at
    375 for 25 minutes. Take out and let cool about 5 minutes. Take a
    spatula and gently separate from pan and put on a cookie sheet to cool
    completely. Works best if you refrigerate until use. When all cool,
    add toppings to desire! Bake at 375 until all bubbly

  6. #16

    Eggs Scrambled with Fresh Spinach

    This recipe serves: 4
    Preparation time: 5 minutes
    Cooking time: 5 minutes

    1 teaspoon olive oil
    1/2 cup chopped, fresh spinach leaves
    4 tablespoons diced Vidalia onion
    4 large eggs
    salt to taste
    freshly ground black pepper
    2 tablespoons chopped parsley

    Cooking Instructions
    1. Heat the oil in a 8" non-stick frying pan over medium-high heat.
    2. Add the onions to the pan and cook for about 2 minutes.
    Add the spinach and cook one minute more.
    Remove the vegetables and set aside.
    Wipe the pan clean so that it can be reused for the eggs.
    3. Whisk the eggs with the salt and pepper until well blended.
    4. Pour the eggs and vegetables into the frying pan and stir constantly
    over low heat with a rubber spatula.
    5. When the eggs have reached the desired degree of doneness, put them on
    warm plates and serve immediately.

    Nutrition Facts
    Serving Size: 1 egg
    Calories 80
    Total Fat 5 g
    Saturated Fat 1 g
    Protein 7 g
    Total Carbohydrate 2 g
    Dietary Fiber 0 g
    Sodium 152 mg
    Percent Calories from Fat 56%
    Percent Calories from Protein 34%
    Percent Calories from Carbohydrate 9%

    Make it Lower Fat: Substitute 4 egg whites for 2 of the whole eggs.

  7. #17

    French Toast Eggs

    French Toast Eggs

    2 eggs beaten well with 2 T. cream
    1 pack of sweetener or 6 drops of liquid splenda
    add as much cinnamon as you like, about 2 tsp +

    Mix in cinnamon until it is very dark.
    You need to keep stirring (i use a fork)
    because cinnamon is hard to mix in.
    Melt butter in a non stick sauté pan or omelet pan or a skillet.
    Medium heat.
    Pour it in (use a plastic spatula and scrape out the bowl or most of the cinnamon stays in there) and cover until set.
    You want this to set up but not so hot that the
    bottom will start to burn.
    Sprinkle one more pack of sweetener over the top
    and another sprinkle of cinnamon.

  8. #18

    Low Carb Latte

    1 cup low carb white milk
    1 cup coffee (instant)
    4 ice cubes
    Splenda to taste (or sweetener of your choice)
    Sugarfree Hazelnut or french vanilla flavored syrups
    (find them in the coffee isle)

    only 3 carbs
    (about 6 carbs if you use 2%milk)

    I make up some coffee ahead of time and put it in the fridge its a time saver....
    I had two of these yesterday, it was an awesome little treat....
    I cant believe how easy and cheap this was, the syrup was a little pricey
    but I only use 2 Tablespoons so it will last me forever....
    and to think I use to go to Starbucks and get these, I was
    shelling out over 4 dollars a pop for this......

  9. #19

    Chicken, Apple and Walnut Wraps

    To make this Phase 3 legal and low carb anytime, use large lettuce
    leaves in place of the tortillas and roll the ingredients in those.
    Or, eat as a salad and forget the wraps.


    Chicken, Apple and Walnut Wraps

    This recipe serves: 4
    Preparation time: 15 minutes
    Cooking time: 15 minutes


    For the chicken, apple and walnuts:
    1/2 cup dry white wine, such as Sauvignon Blanc
    pinch of salt
    10 black peppercorns
    Juice of 1 lemon
    2 sprigs fresh thyme
    4 boneless, skinless chicken breasts about 4 ounces each
    1/2 cup non-fat sour cream
    2 apples, cored and chopped
    1/2 cup diced celery
    1/4 cup diced red onion
    1 tablespoon chopped, fresh parsley
    1/4 cup chopped walnuts, toasted
    salt and pepper

    For the wraps:
    4 large flour tortillas
    4 large lettuce leaves (romaine, bibb or green leaf), shredded

    Cooking Instructions

    For the chicken, apple and walnuts:
    1. In a large saucepan combine the wine, salt, peppercorns, lemon juice
    and thyme. Add the chicken breasts and enough water to cover them.
    Bring the liquid to a boil, reduce the heat and simmer for 10 minutes.
    Remove from the heat and let the chicken cool in the liquid.
    2. In a large bowl, mix the sour cream, apples, celery, red onion and
    parsley together.
    3. When the chicken is cool enough to handle, remove it from the liquid.
    (Discard the liquid.) Cut the chicken into small pieces, add it to the sour
    cream mixture and toss.
    Season to taste with salt and pepper, and stir in the walnuts.
    Refrigerate until ready to serve.

    For the wraps:
    4. Lay the tortillas out and divide the chicken mixture among the tortillas
    and spreading it out in the center of the tortilla. Divide the shredded
    lettuce among the tortillas and tightly roll each tortilla into a cylinder,
    ending with the seam side down.
    5. Cut the wraps in half on the diagonal and serve.

  10. #20

    Worcestershire Chicken

    Worcestershire Chicken

    2 to 3 pounds chicken pieces
    1/4 cup Worcestershire sauce
    1/2 cup butter
    2 tablespoons lemon pepper

    Place chicken in a large greased casserole.
    Spread butter on each piece of chicken.
    Sprinkle with lemon pepper and Worcestershire sauce.
    Bake at 350 degrees for 1 hour.

    Serves 4 to 6

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