BIGGEST LOSER NEW RECIPES THREAD

[simplemaw]

Post your new recipes for May here. Tell us whether you liked them, whether your family liked them (if applicable) and anything else you want to share. Be sure to include where you found the recipe so that proper credit can be given. Feel free to continue to share new recipes (even disasters!) throughout the year.

Bon Appetit!

maw

[AuntKk]

PHAT 5 new member checking in!

Tried 2 new recipes today and both were really yummy. Also Extremely EASY!

The first was Crockpot chicken with Creamy Italian Sauce
http://www.3fatchicks.com/cookbook/l.../viewrecipe/12
Very, very good. I didn't have any sherry so didn't use any. I would also further reduce the liquid on the stove after removing from the crockpot to make a sauce of sorts. I am also thinking this would be yummy if you used some of the flavored cream cheese like chives or jalapeno!

The second was the Baked Spicy Shrimp from the recipe board here.
It doesnt get any simpler mix it up and bake it. I put mine over a bit of Dreamfields and lots of steamed broccoli. YUMMY! Would have been fine over just the broccoli.

I am taking the Creamy Chicken stuff to work tomorrow. 3 of us are lowcarbing and made up a calender so we bring enough for 3 each time but only have to bring lunch and breakfast once a week! We are having that and almondine green beans!

Anyway, just thought I would pass this info along. Feeling adventuresome?

[spydersong]

I made a new one today - I haven't seen this one posted anywhere.

I made LC Nacho Bites

Katie's LC Tortilla Chips
Pre-heat oven to 350

1 Whole Wheat LC Tortilla (6 carbs)
Lawrey's Seasoning Salt

Slice into triangles (or whatever shape you want )
Place on cookie sheet and spray lightly with PAM or brush with oil. Sprinkle the lawrey's salt to lightly cover. Bake for approx 10 minutes till golden brown and the edges are curling up. They will be crispy and have the consistency of a cracker when you bite them
<------> End of recipe

For the Nacho Topping I cooked chicken breasts in the crock pot with 1/2 cup LC Pasta Sauce and 1/2 cup Salsa. After the chicken was done I shredded it and added a little bit of the sauce it had been cooked in.

I put the shredded chicken on the tortilla chips, added some mozarella cheese and then microwaved them until the cheese was melted (next time I'm going to try broiling them) and added a dab of sourcream to them. Made 8 big Bites, and less than 10 carbs total (I only used 1 tablespoon of the sauces to mix in with the chicken).

The chicken was so tender...I think I'm going to be doing lots of crock pot cooking for my chicken.

[simplemaw]

I made White Castle Hamburger Pie tonight. Turned out pretty good. I used 1/4 c of dried onion and a bit of beef soup base, instead of the onion soup mix. I'll probably make it again. Some ketchup would help, though I haven't tried it with the mustard and dill pickle.

WHITE CASTLE HAMBURGER PIE
1 pound hamburger
1 packet onion soup mix, dry (1/2 of a 2 packet box)
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar, shredded
Salt and pepper, to taste

Brown the hamburger with about half of the onion soup mix*; drain fat and season to taste with salt and pepper. Stir in remaining soup mix and put meat in a greased 9-10 inch pie plate. Stir in half the cheese, then top with remaining cheese. Beat eggs, mayonnaise and cream and a dash of pepper; pour evenly over meat. Bake at 350º for 30-35 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings (6 servings - 4 carbs) (8 servings - 3 carbs)

VARIATION:
If you'd like to save a few carbs, you can use onion powder and dry minced onions in place of the onion soup mix, which has 16 carbs per packet. I used a mixture of 2 teaspoons toasted onion powder (available from Penzeys, or use regular onion powder) and 1 tablespoon dry minced onion. I also sprinkled a little onion powder in with the egg/mayonnaise mixture. The carb count for the recipe made this way is:

(6 servings - 2.5 carbs) (8 servings - 2 carbs)

Serving Suggestion:
For a true White Castle experience, top each serving with dill pickles and mustard. Or, make a sauce of dill pickle relish and mustard.

*If you're wondering why I only mix half of the soup mix with the meat while cooking, then stir the rest in later, that's so it will flavor it a bit, but you won't lose most of the flavoring with the grease that's drained off.

Here's the link to Linda Sue's website. http://users3.ev1.net/~fontlady/

maw

[KelleyG]

Well, I got the cookbook: "Saving Dinner, the Low Carb Way" by Leanne Ely. It has menus, recipes and shopping lists for 1 full year (divided by seasons and weeks). She says it's not for any one low-carb plan and I guess she took some heat for a couple ingredients. But she uses NO pre-packaged junk, all is easy to find and recognize and all recipes are from 0-10 carbs per meal, most less than 5. She has has easy to no-prep side dishes and then a suggestion to add for the non-low-carber in your life. The good thing about the book is it takes some guess work out and if you don't like pork chops you can substitue chicken breasts. OK - that was my cookbook commercial for the day - I also want the point for trying each new recipe. If you go to savingdinner.com you can get on the recipe mailer and/or see LC menus and shopping lists.
*I have no affliation with this book or author, just thought others might like it.
KelleyG

[elisasadler]

I took a simple recipe from my daughters 1 dollar (bargain) low carb cook book....Chicken Steak Stir Fry:
4 small boneless skinless checken breasts
4 small breakfast steaks...cut both meats into bite size pieces
2 tbl. spoons olive oil or oil of choice
any veggies..I used 1 medium onion
1 6 oz. can mushrooms
1 bell pepper ( my daughter added brocolli to hers)
1 stalk celery....all veggies cut into small pieces
2 tbl. spoons wortcheshire sauce
heat oil in pan on med-high heat
add in meat and let slightly brown
add in veggies salt and pepper to taste and worchestshire sauce
cook until veggies are tender and meat is done.
Serve hot...we had a simple tossed salad for a side dish
serves 6 and approximately 5 carbs per serving and YUMMY!!!!

[Pennel]

This recipe is from the Australian Women's Weekly 501 low carb recipes. My Dh gave it to me for Christmas..... he says that low-carb food is boring and bland. He did like this recipe a lot...must have something to do with the chillies!

Chilli Garlic Mushrooms.
1/4 cup olive oil
40g (1.5oz) butter
5 crushed cloves of garlic
2 fresh Thai red chillies ( I used 1 orange (hot) and 1 red (mild) )
800g button mushrooms (1.5 lbs)
1 Tablespoon lemon juice
1/2 teaspoon cracked black pepper
2 tablespoons fresh finely chopped flat-leaf parsely

In a large fry pan heat oil and butter; cook chillies, garlic and mushrooms, stirring, about 5 minutes or untill mushrooms are tender.
Add remaining ingredients; stir untill combined.

Serves 4
per serve 1.6g carbs; 9.6g fat; 104cal; 3.2 protein.

I added some prawns (shrimp) with this and served it with a nice steak and a side salad. I cooked the Shrimp in the heated oil and butter before everthing else. I got 2 thumbs up from DH....boring and bland! I think not!

Pennel

[Pennel]

Here's another recipe from the Australian Women's Weekly 501 low carb recipes.....
It was very easy to make and all my family liked it, maybe next time I wouldn't put as much cream in it, there was way to much cream sauce.

Chicken Breasts in spinach and fetta sauce.
2 Tbs Olive oil
4 Chicken breast
1 medium onion chopped finely
2 cloves garlic crushed
1/4 cup dry white wine
300ml ( 10 fl oz) cream
125g (4oz) firm fetta cheese, chopped coarsely
250g (8oz) spinach,trimmed, chopped coarsely.

Heat oil in large fryingpan; cook chicken, uncovered, until browned and cooked through. Remove from pan; cover and to keep warm.
Place onions and garlic in same pan; cook, stirring, until onion softens. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated. Add cream and cheese; simmer, uncovered, about 5 minutes or until sauce thinkens slightly. Add spinach; stir until spinach just wilts. Serve chicken topped with sauce.

Serves 4
per serve 3.2g Carbs; 27.8g fat; 462 cal; 46.7g protein.

I served this with steamed stringless beans & broccoli with a mashed pumpkin crumble that I made. Mashed pumpkin, eggs, hard cheese, all spice and LC breadcrumbs ( I used 3 rye cruskits 2g carbs per cruskit )

Enjoy!

Pennel

[simplemaw]

Come on, folks! There must be more of you out there cooking and trying new recipes! Don't the ones that have been posted sound great?

maw

[simplemaw]

Here's a good one from Dana Carpender's 500 More Low Carb Recipes.

Kristy Howell's Chicken Carbonara

1-1/2 pounds boneless chicken thighs or breasts, cut into thin strips
2 T olive oil
3 eggs
1/2 c grated Parmesan
2 T milk or cream
1/4 t salt
1/8 t pepper
8 - 10 slices cooked bacon, crumbled

Saute chicken in big skillet until done.

Combine eggs, cheese, milk, salt and pepper. Pour over chicken. Cook and stir over low heat 1 to 2 minutes.

Stir in bacon and serve.

Yield: about 5 servings (not if it's serving me!)

Per serving (assuming 5):
372 calories
22 g fat
41 g protein
1 g carb
trace fiber

maw

[spydersong]

Can't say it's much of a recipe - but I did try Pepperoni Chips and made a cream cheese/sour cream dip and added some Franks hot sauce

I LOVE THEM - the crunch is just perfect when chips are calling!

[simplemaw]

Just a few more days to post new recipes and get some easy points!

maw

[5foot2eyesofblue]

I made the Easy Almond Pound Cake from the recipe room. It is not my favorite, though DH thinks it is GREAT! It is very easy to make....little almond flour tip: I had tried several times before to smash up almonds and never got a flour like result - until I bought a little coffee bean grinder ($20) - makes almond flour VERY quick and easy!

[elisasadler]

I got this recipe from the Recipe room...I only made one adjustment...I added some leftover chicken breast and this was soooo good...really hit the spot and best of all it was EASYYYY




2 pounds of thick-sliced bacon
8 oz.sour cream
3/4 c. mayonnaise
1/4 c. bottled Italian dressing


5 cups torn romaine lettuce(or 2 heads)
4 large ripe tomatoes
crushed pork rinds, as garnish
How To Prepare: Fry bacon till crisp. Drain bacon, and cool it on paper towels. Crumble bacon and set it aside.(Hot bacon will wilt lettuce)


Mix together sour cream, mayo and Italian dressing in a small bowl and set aside.


Place torn lettuce in a clear 9x13 dish.
Core the tomatoes and coarsely chop them. Place tomatoes over the lettuce.
Sprinkle cooled, crumbled bacon over the tomatoes.
Spread the dressing out with the back of a spoon to cover the salad.


Cover the salad and CHILL for 4 hours before serving.


If desired, you can sprinkle the crushed pork rinds over the salad just before serving.



Number of Servings: 8 servings
Carbs per serving (including complete nutritional information if known): enter all ingred into fit day and divide by number of servings
Preparation Time: 20 mins
Effort (Easy, Average, Difficult): Easy
Source: Weresome

[Susiecarbojunkie]

I tried LindaSue's version of General Tso's Chicken--here's the recipe:

GENERAL TSO'S CHICKEN
3/4 pound boneless chicken breast
2 teaspoon soy sauce
2 teaspoon rice wine vinegar
Pinch ginger
1 teaspoon cornstarch
1 teaspoon sesame oil
Cooking oil

2 dry chilis, halved (I used a tiny dab of chili paste)
1 tablespoon orange peel (I used dried peel)
Pinch black pepper
2 teaspoon soy sauce
1 teaspoon granular Splenda
1/2 teaspoon sesame oil

Cut the chicken into thin 2-inch long strips against the grain. Put in a bowl with the next 5 ingredients and marinate 20 minutes. Heat some oil in a wok or non-stick skillet until very hot. Stir-fry the chicken 2 minutes to brown. Add dry chilis or chili paste and remaining ingredients. Cook 4 minutes, stirring to coat chicken.

Makes about 4 servings

Per Serving: 154 Calories; 7g Fat; 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

I left out the cornstarch--no problem at all.
I also used dried orange peel--which I soaked in warm water to reconstitute--I think it brought out the flavor.
I also couldn't find chili paste, so I used a Szechuan sauce that was basically chili paste and garlic. I used 2 tsp. to start and then added a bit more until it was spicy enough for me.

The second time I made this, I stir fried in lots of broccoli and some chopped water chestnuts, increased the chili and it was incredible.

[Susiecarbojunkie]

Here's another new LindaSue recipe I tried. She felt that it was bland, but I spiced it up some:

CHICKEN ENCHILADA PIE
1/3 cup onion, chopped, 1 3/4 ounces
1 tablespoon butter
1 1/2 cups diced cooked chicken
1/2 cup green enchilada sauce
1 tablespoon cilantro, chopped, optional
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
6 ounces cheddar cheese, shredded
Salt and pepper, to taste

Sauté the onion in the butter until tender; combine with chicken, enchilada sauce and cilantro in greased pie plate. Beat eggs with mayonnaise, cream and a little salt and pepper. Mix about 1/3 of the cheddar cheese into the chicken mixture. Top with remaining cheese and pour custard evenly over the top. Bake at 350º 35 minutes. Let stand 10 minutes before serving.

Makes 6 servings

Per Serving: 399 Calories; 34g Fat; 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

I made a few changes on this, but they weren't substantial--
first, I used sour cream instead of regular. I also added some garlic and a few shakes of cayenne pepper.
Instead of cheddar cheese, I used pepper jack.

When I first cooked the chicken, I sauteed it with some jalapeno peppers and some chopped green and red peppers.

I made my own version of this for mother's day using ground sausage (or you could use ground beef) and regular salsa. I seasoned the meat with chili pepper and cumin, and this time I used cheddar cheese. It was really good.

[NeveraGain]

Okay heres my fav. lo-carb recipe. I don't cook much but a friend gave it to me.

Chicken Mexican Caserole

Grilled chicken breast
packet of taco seasoning
sliced peppers
green chilis
sliced onions
cheddar cheese

You mix all the ingredients and then cook until melted!!! Easy and good!!!

[HavingHope]

I made this and it was a huge hit - everyone loved it!

Brownie Torte

Brownie Layer:

3/4 cup Carbquik
artificial sweetener to equal one cup
1/3 cup unsweetened cocoa
1/2 tsp. salt
1 stick of butter OR 1/2 stick of butter and 4 Tbs. coconut oil, softened
2 eggs
1/2 tsp. vanilla

Preheat oven to 350

Grease an 9 inch square pan

Put all ingredients into a bowl and mix for about one minute. Pour into a
prepared pan and bake until done..around 15-20 minutes.

Cool in pan. Then crumble brownies

Pudding Layer:

2 small packages of instant sugar free chocolate pudding
3 cups of Carb Countdown Milk

Creamy Layer:

1 1/2 cups of heavy cream, whipped OR
one 8 ounce Cool Whip (if you use that)

Toppings: crushed sf candy bar/chopped pecans

Assemble:

In the bottom of a serving bowl put 1/2 of the crumbled brownies
Then layer 1/2 of the pudding, then 1/2 of the whipped cream or Cool Whip
Repeat..ending with the whipped cream. Shave or crumble a sf candy
bar on top for color and add some chopped pecans if you like.

Refrigerate for at least 4 hours..This recipe above will serve 8

*********************************
Quick and easy Chicken Alfredo

Ingredients:
4 chicken breasts cut into chunks
2 bags of frozen broccoli or fresh head cut into pieces
1 jar lc Alfredo sauce

Directions:
Saute chicken in a little olive oil or butter. Add broccoli and simmer until cooked. Cover in sauce, heat and serve. Makes 4 generous servings. You can add some cooked pasta for those in your family who aren't eating LC.

[JRSullivan]

This recipe is great on the Almond pound cake.

Cream cheese frosting

4oz. cream cheese
6 TBLSP of butter
2 tsp. of Vanilla
1 oz. of splenda granular sugar
melt butter add softened cream cheese
beat until smooth and creamy
add remaining ingredients
stir just until blended refridgerate for about 30 minutes
use for frosting cakes or bars.

[JRSullivan]

onion burgers

take any ground meat
1 1/2 lbs
one envelope of onion soup mix
1 1/2 Tbsp of Worcestershire sauce
mix well and put on grill til done to likeness.

[Gini]

I have never been too much of a salsa person but I discovered La Mexicana Roasted Garlic salsa in my vegie section of my local grocery store. It is 10 calories per 2T and 1 carb.

So I have been playing around with it.

I love hot cooked spinach, 2 T cold yogurt, 2-4 T cold salsa

I also bought a 7 bone roast (cheap cut) I haven't cooked one of those for 20 years! I topped with salsa and onions. yum!

I looked at recipes in books but didn't see anything that tempted me so I just created a few of my own.

[gramabear45]

I found a recipe in the L.C room that is wonderful & soo easy
Take four pieces of bacon and fry up, cut up half a head of cabbage place cabbage and a pork chops,bacon and layer in crockpot and let cook,its the best.
Roma

[simplemaw]

I feel sort of silly posting this since I'm sure you all know about it already, but here goes. I requested and received a George Foreman grill for Christmas, but didn't use it until this week. It's fun! Anyway, tonight I grilled a red bell pepper. I cut it into quarters and grilled it for 5 minutes, then took it out and let it sit just a minute so I could take off the charred part. Then cut it into bite-size pieces and mixed it with a tablespoon each of red wine vinegar and olive oil. Wow! Was it ever good! I dribbled the leftover oil and vinegar mixture over the hamburger that I grilled to go with it, and it jazzed up the hamburger, too.

maw

[LFTS]

Talk about serendipidy--we just went camping and tried out a couple new LC concoctions!

I absolutely *love* cooking with a dutch oven when we go camping; it's like carrying a microwave with you. If you haven't ever used a dutch oven before, it's worth a shot. A couple of tips... remember to soap the bottom of the oven before you cook; it'll make cleaning up easier. (Just use liquid detergent and smear it on there.) And while you can certainly use Ye Olde Charcoal Briquettes, you can also throw a bunch of rocks (large gravel size works best) in a standard campfire, and when they're good and hot, surround the oven with them. We'll lay our ovens on a bed of coals and put hot rocks or coals on the top.

So... here goes:

This one's an adaptation of an old Boy Scout standard.

Fruit Cobbler

Berries or strawberries, 2 cups
Splenda to taste; optional
1 package LC cake mix (your choice) (equivelent of 1 layer cake; if 2 layers, double fruit)
1 pound butter

Layer berries on the bottom of a small dutch oven after sweetening with Splenda (optional, depends on how sweet you like your fruit). Dump cake mix on top of fruit. Slice butter and lay on top of cake mix.

DO NOT MIX. Cook just as it is; the cake mix and butter will form a crust as it bubbles down through the fruit.

Cooking length will depend on how hot your fire is. Check after 15 minutes or so. Carbs/servings will depend on what you use.

Breakfast Cake

1 12 ounce package of bacon
1 packages of Atkins (or other LC) cornbread (could also use standard LC bread mixture)
8 or so eggs
Shredded cheese

Line bottom of mid to large dutch oven with bacon strips; set on fire and let them cook until approximately 1/3 done. Do NOT flip or move; the bacon will form a sort of "crust" for the "cake" or "pie".

Prepare cornbread/regular bread according to directions, and pour on top of bacon mixture. If bacon is good and hot and bubbling grease, the cornbread will instantly start to cook. This is fine, and desirable!

Either scramble desired number of eggs or just crack them and drop them on top. Add 1 cup shredded cheese of choice. If you love cheese, wait until afterward to add much more; you don't want cheese burning on the lid of your dutch oven!

Cover and cook; check after 10-15 minutes for doneness, depending on heat of fire. Carbs depend on products used.

[simplemaw]

Bump!

maw