RECIPES & REVIEWS

[MotherJude]

Hello everyone.
Let me introduce myself. I first started low carbing back in November of 1999 By June of 2000 I had lost 32 lbs and kept it off for a few years. I went off this woe little by little and of course the pounds crept back on until this March I found myself just 7 lbs. away from my highest weight. In between I went on different diets but I know low carbing works for me so finally decided that I needed to get back to this woe. I started induction on March 1, 2008 at 190 and my goal for now is 160. I found I looked good at 160.
The first time ever low carbing I was in my 40's now I am looking at 55 next birthday and so don't expect to get the same results I did 8 years ago and that is ok. I will take it as it comes. I am happy to be posting, this will give me the encouragement I need and support.
I was also looking at some of the recipes here and so much has changed for the better since I really did this woe so many years ago.
So thanks for having me.

[jezzie]

Orange Rosemary Roasted Organic Butternut Squash

Ingredients:

1 organic butternut squash, peeled, cut up into similar sized pieces.
1/4 cup extra virgin olive oil
1 bunch rosemary
zest of one orange
salt and pepper taste

Directions: 1-Place peeled and cut up squash (or sweet potatoes!) in a oven proof dish.

2-Drizzle some of the scented oil over squash, mix it to combine.

3-Place herbs from the oil pot (see below) on top.

4-Season with salt and pepper, roast at 375 for 35-40 minutes.

MAKE INFUSED OIL

Place oil, orange zest and rosemary bunch together in a small sauce pot. Bring the oil to a "sizzle" then turn off heat and let it infuse the flavors. Use this mixture to drizzle on the squash. Can be used for pasta or even in mashed potatoes or mashed butternut squash.

[gramabear45]

Jezzie ?? Where do you get all those recipes LOL
They all sound good

[jezzie]

Crockpot Stuffed Zucchini

Ingredients:

2 large zucchini, ends trimmed, halved lengthwise
2 Tbs. olive oil
2 large cloves of garlic minced
2 shallots minced
1 large ripe tomato chopped
1 15 oz. can of white beans, drained and rinsed
1/2 cup pine nuts toasted
2 Tbs. minced fresh parsley
2 Tbs. minced fresh basil

Scoop out zucchini leaving 1/4 " of flesh. Chop pulp.

Cook shallots, garlic, chopped zucchini in 1 Tbs. olive oil for 10 min. on med. heat.
Stir in tomato, beans, pine nuts, seasonings and stir well.

Fill zucchini shells with mix and place in slightly oiled slow cooker. Drizzle the remaining
olive oil on top.

Cover and cook on low 3.5 hours.

[jezzie]

Pulled Chicken

Ingredients

* 1 8-ounce can reduced-sodium tomato sauce
* 1 4-ounce can chopped green chiles, drained
* 3 tablespoons cider vinegar
* 2 tablespoons honey (Davincis?)
* 1 tablespoon sweet or smoked paprika
* 1 tablespoon tomato paste
* 1 tablespoon Worcestershire sauce
* 2 teaspoons dry mustard
* 1 teaspoon chili powder
* 1/4 teaspoon salt
* 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
* 1 small onion, finely chopped
* 2 cloves garlic, minced

Directions
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low 5 - 6 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well.

[Pcola Girl]

"Baked Fish"
4 Red Snapper Fillets (any fish will do)
1 small Green Bell Peper sliced thinly
4 Tbls. Olive Oil
Spray Pam
Salt & Pepper to taste
1 Medium Jar of Low carb Spagetti sauce
Medium Baking Pan about two inches deep (sheet cake pan will do)
Tin Foil


Spray a baking pan with the Pam Spray so fish will not stick to pan.
Lay Fish fillets skin side down on the baking pan and put 1 Tbls. oil on top of each slice of fish.
Then salt & pepper the fish fillets to your taste,.
Then add the green Bell peppers to top of the fillets.
Top with spagetti sauce cover the fillets completely.
Cover the pan with Tin Foil and seal edges good to the pan to hold in the steam.

Bake for about 30-35 minutes in a preheated hot oven (450 Deg.)
Let set for about 10 minutes after removing from oven.
Remove Tin Foil and serve.
Serves 4

[jezzie]

Lemon-Rosemary Chicken Brochettes
This recipe serves: 4

Ingredients

1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
3 cloves garlic, minced
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2-inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1-inch pieces
2 small zucchini, cut into 1-inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers

Cooking Instructions

1. To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.

2. Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.

3. Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.

4. Add the onions, summer squash and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
(This can be done in advance and refrigerated for up to 2 days.)

5. Preheat the grill to medium-high.

6. Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.

Serving Size: 2 brochettes

[jezzie]

Crock Pot Chicken Creole

Ingredients

* 4 skinless, boneless chicken breast halves
* pepper to taste
* Creole-style seasoning to taste
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 4 cloves garlic, minced
* 1 onion, diced
* 2 (4 ounce) cans sliced mushrooms, drained
* 2 fresh jalapeno pepper, seeded and chopped

DIRECTIONS

1. Place chicken breasts in crock pot. Season with pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, garlic, onion, mushrooms, and jalapeno peppers.

2. Cook on Low for 10 hours, or on High for 5 to 6 hours

[coleygirl1041]

some yummy recipes in here...even if a person doesn't do low carbs they just sound delicious!


________________
--->

[ConnieD53]

Corgigirl's Chocolate Cake Connie's Way

Okay, I made this cake today and even figured out all the nutrients. I used Ghirardelli's 100% Cacao Unsweetened Chocolate, and it needed more Splenda.

My version:

2 oz Ghirardelli's 100% Cacao Unsweetened Chocolate, melted
8 oz cream cheese
1-1/2 cups Splenda
1 tsp vanilla
1 tsp baking powder
5 large eggs
2 cups almond flour

Preheat oven to 300 degrees. Spray a loaf pan with Pam, and sprinkle in 2 T of the Splenda. Beat chocolate, cream cheese, Splenda, vanilla and baking powder until smooth. Add eggs and almond powder. Beat until combined. Pour into baking pan. Bake until done (when pulls from pan or toothpick comes out clean). Start checking at 45 minutes. I live in a higher altitude so it takes longer.

For 10 servings:
Calories: 262
Carbs: 7.1
Fat: 23
Protein 9.5

[Parisfox]

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Breakfast Ideas
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Breakfast Meatballs

2 lb. Roll Jimmy Dean Sausage (or any spicy breakfast sausage)
1 lb. Ground Beef
2 Tbsp. Minced Dehydrated Onion
1/2 tsp. Black Pepper
3 eggs
1/2 lb. Grated (or shredded) sharp cheddar cheese

Mix thoroughly by hand.
Roll into 1-1/2 inch balls or spoon onto cookie sheet.
Bake at 350 for 18-20 min.
Makes 50-60 balls depending on size.

Put individual servings in Ziploc sandwich bags, then put those in a large Ziploc Freezer bag and freeze. Heat in microwave.
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Raspberry-Cream Cheese Omelet

3 eggs
1 Tbl cold water
1/2 Tbl butter
1 oz cream cheese-individual size pkt.
2 Tbl (Polaner brand)sugar-free raspberry jam

Mix the eggs and cream together until light and fluffy. Heat an omelet or frying pan over medium heat. Add the butter to pan. When the butter is melted, pour in the egg mixture and swirl the pan so that the egg mixture evenly coats the bottom of the pan.

Continue cooking until the eggs are set and just beginning to brown on the bottom. The top of the eggs will still be moist, but not runny. Melt jam in microwave (10 seconds). Squeeze the cream cheese thru a small cut in pkt on 1/2 of the set eggs.

Drizzle 2/3s melted jam on top of cream cheese. Flip the uncovered half of the eggs over the cream cheese and jam-covered half. Drizzle rest of melted jam on top.
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Waffles that make you weep with joy! 1-serving (2 servings in bold font)

[COLOR="Red"]Do not let the Pork Rinds scare you off. You cannot tell that's what's in them. [/COLOR]

2 large eggs (4)
1 Tbls. heavy cream (2)
1 Tbls. water (2)
.5 Tsp. vanilla extract (1)
1 Pkt. Splenda (2)
1/8 Tsp. ground cinnamon (1/4)
1 Tbls. melted butter (2)
1 to 1-1/2 ounces of crushed pork rinds (2 or 3)

Use a food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.

Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not too thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in the melted butter.

A "Belgian Waffle" baker makes two waffles, each about 4X4 inches. Brush the top and bottom with melted butter, spoon 1/4 to 1/3 of a cup of batter on each side of the bottom half of the baker. Spread the batter with a spoon. A doubled recipe makes a total of four waffles, each about 4X4 inches.

If you have a "big" waffle iron, you will probably make just two with the doubled amount of batter. These waffles firmed up and browned just like "real" waffles.

Serve with sugar free maple syrup and more butter (of course!)

With a couple of strips of bacon, this is an awesome breakfast -- at about 2-1/2 carbs per waffle - including the syrup! Without the syrup (mine has about 4 carbs per 1/4 cup), the carb count would be about 1-1/2 carbs per waffle.

If any of you live in the south and have ever eaten at the Waffle House restaurant, they have a specialty pecan waffle. I think this recipe would be absolutely incredible with 1/2 cup of chopped pecans added to the batter. And the pecans would only add about 1-1/2 effective carbs to each waffle. Still quite a carb bargain!
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[Parisfox]

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Soups
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Creamy Cauliflower-Broccoli Soup

Swanson Chicken Broth 1-49 oz can (OR 3-14 oz cans plus ½ can of water)
1 large head cauliflower (or 2 small heads)
3 stalks broccoli
1 cup heavy whipping cream
1 Tbsp. Chicken Bouillon
1/2 stick of butter

Cook chicken broth, butter, bouillon, cauliflower, and broccoli until cauliflower and broccoli are soft. Partially blend with hand-held stick blender until there are just “some” small chunks left.

Add the cream and stir with a large spoon.

Cheesy variation: Add some shredded cheese to each bowl before serving
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Cream of Salmon Soup

2 Tablespoons butter
1/3 cup chopped celery
14 cup chopped onion
2 (13oz.) cans chicken broth
1/2 cup water
1 (14oz.) can salmon
1/4 teaspoon black pepper
1/2 teaspoon parsley flakes
1 cup heavy cream

Saute celery and onion in butter until tender. Add chicken broth and water and bring to a boil.

Put Salmon in bowl and flake with a fork. ( I don’t drain the salmon nor do I remove the little soft bones….they add a lot of flavor to the soup). Add flaked salmon, pepper, and parsley flakes to broth. Bring back to a boil and simmer for 5 minutes.

Remove from heat and stir in cream. Garnish with more parsley flakes. This soup has a delicious "chowdery" taste.
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Egg Drop Soup

2 1/2 qts. chicken broth
2 Tbsp. soy sauce
1/4 Cup chopped green onion
4 eggs - slightly beaten
Sprinkle of xanthum gum (optional)

Combine first 3 ingredients in a large saucepan, bring to a boil. Slowly pour eggs into the boiling broth. Do not stir while pouring eggs. Cook for 1 minute. Thicken with xanthum gum if desired. Serve immediately.
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Italian Sausage Soup

3 lbs Italian sausage (mild, hot, or a combination)
64 oz. water
1 (26 oz) Can Hunts Spaghetti Sauce (Roasted Garlic & Onion)
2 lbs Cabbage shredded
1/2 cup (heaping) grated Parmesan cheese
1 lb. zuccini squash (sliced or cut in chunks)
5 TB chicken bouillon
1 TB Cumin (or to taste)
2 (10 oz) boxes chopped frozen spinach

For those of you who don’t like spinach…substitute French Cut Green beans and cut them up a little so they are shorter.

Brown sausage as you would ground beef. Do not drain. The fat adds flavor. Add water, cumin, and bouillon. Stir. Add cabbage. Simmer for about 15 minutes. Add everything else. Simmer for another 10 minutes or until spinach or green beans are done.
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Meatball Soup

30-40 frozen, fully-cooked meatballs
1 can diced tomatoes, undrained (I used Southwest brand)
4 cups beef stock
1 small onion, chopped
2 cloves garlic, pressed
2 zucchini, sliced
3 green onions, chopped
pkg. fresh mushrooms, sliced large
1 tsp. Salt
½ tsp. Pepper
1 tsp. Fresh cilantro, chopped (optional)

Combine frozen meatballs, tomatoes, beef broth, onions & garlic in soup pot.

Cook 15 minutes over medium-low heat. Add Zucchini, mushrooms, salt & pepper. Cook 10-15 minutes more or until vegetables are tender and meatballs are hot. During last 5 minutes, add 1 tsp. fresh cilantro.
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Southwestern Chili with Black Soy Beans

2 tablespoons olive oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons salt (to taste)
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can black soy beans, drained and rinsed

Heat oil in a large skillet over medium-high heat. Add peppers and
onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and black soy beans and simmer for about 10 minutes, stirring occasionally.

Top with shredded Cheddar or Jack cheese, sour cream, and/or sliced green onions.
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Spicy Chicken Soup (makes 2 servings)

• 1 16-oz can chicken or vegetable broth
• 1 cup leftover chicken (canned OK)
• 1 cup leftover cooked veggies (frozen OK)
• 1/4 cup salsa or green chili sauce
• 1/4 tsp each ground cumin & chili powder & garlic powder
Heat all ingredients in a saucepan until warmed through, serve hot!
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Tomato-Shrimp Bisque

1 can diced tomatoes simmered for 10 minutes in 1/2 cup chicken broth, then mashed.

Add 12 oz. raw, cleaned shrimp (cut into pieces).
Add some thyme, salt, & pepper to taste.
Boil for 1 minute.

Add 1/2 cup half-and-half or heavy cream. Heat just to a simmer, but do not boil.
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Zuppa Toscana

1 lb Italian sausage, removed from casings
1/2 lb bacon, chopped
1 small onion, chopped
2 cloves garlic, minced
2 cups kale, chopped
1 small head cauliflower, cut into florets
8 cups chicken broth
1 cup heavy cream

In a large pot, cook bacon and sausage. When nearly browned, add onion, cook until translucent. Add garlic, cook 1-2 minutes. Add broth and cauliflower, bring to gentle boil, simmer 15 min. Add kale, simmer an additional 15 min. Add cream, heat through.
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[Parisfox]

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Deviled Eggs
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Here are some of my favorite deviled egg recipes...especially good in warm weather but I eat them all year long. They are good for quick snacks.

How to boil eggs the easy way....
Place eggs in a pan. Cover with cold water at least an inch above the eggs. Bring to a rolling boil. Remove the pan from heat and cover. Let stand for at least 20 minutes….longer doesn’t hurt. Drain. Either cool the eggs thoroughly in cold water…or refrigerate overnight. Peel eggs. Cut in half lengthwise. Separate yolks from whites and stuff with your favorite stuffings.


CLASSIC DEVILED EGGS: 12 eggs, 1 teaspoon paprika, 4 tablespoons mayonnaise, 1 teaspoon dry mustard.

DECADENT DEVILED EGGS: 12 eggs, 2 teaspoons dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce, 1/4 teaspoon celery salt, 1/2 cup butter, softened.

BACON DEVILED EGGS: 12 eggs, 1/3 cup mayonnaise, 4 slices bacon (fried crisp and crumbled or finely chopped), 1 tablespoon prepared mustard. 1 Tbsp. bacon grease.

SPICY-ITALIAN DEVILED EGGS: 12 eggs, 2 tablespoons spicy-brown mustard, 2 tablespoons Italian salad dressing, 1/2 cup mayonnaise, 1/2 teaspoon ground black pepper or to taste, 1 teaspoon salt or to taste. Sprinkle finished eggs with paprika.

ZESTY DEVILED EGGS: 12 eggs, 1/2 cup mayonnaise, 4 tablespoons finely chopped onion, 6 tablespoons dill-pickle relish, 2 tablespoon prepared horseradish, 1 tablespoon prepared mustard, salt and pepper to taste, and paprika for garnish.


SOUTHWEST OVERSTUFFED EGGS....10 servings
12 Hard Cooked Eggs
2 Tbsp Sour Cream
1/4 cup mayonnaise
1/2 cup shredded Sharp Cheddar Cheese (optional)
2 Tbsp spicy Salsa
2 Tbsp chopped green onion (optional)
1 tsp. cumin (or to taste)
Salt and Pepper to taste

Mash the yolks (and the whites of 2 eggs) thoroughly. (I run the 2 extra whites over a cheese grater, then use a pastry cutter to mash and mix.) Add remaining ingredients. Mix well. Stuff yolk mixture into egg whites. Refrigerate until serving.
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[Joplin38]

Judy, I will definitely be trying some of these. Thanks. I love the sound of those breakfast meat balls.

[Parisfox]

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Protein Shakes
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I use EAS 100% Whey Protein Powder. I get it at Sam’s Club for $28 for a 6 lb bag. That’s pretty cheap.
Stay away from Soy Protein...it messes with your thyroid.

I add cinnamon to all my shakes because it is so good for you and it enhances the flavor...of course, it is optional. They are still good without it.

I use 1 & 1/2 scoops of either strawberry, vanilla, or chocolate protein powder. I like the chocolate and vanilla WAY more than the strawberry, and when the strawberry is gone I probably won't buy any more....so it'll be just the chocolate and vanilla. Here are some of the ways I make them.

Strawberry Protein Powder:
2 ice cubes, a splash of DaVinci's SF syrup, & enough ice water to reach the "fill" line on my personal-size blender (probably 6-8 oz)
1.5 scoops of Strawberry Protein Powder
1-2 tsp Cinnamon
2-3 Tbsp Cool Whip (Walmart's House brand has NO transfats)

I use Creme de Menthe, raspberry, cherry, etc. DaVinci's Syrup. Any kind that you think would go with Strawberry.
Mix in my Back to Basics Personal Blender

Chocolate Protein Powder:
2 ice cubes, a splash of DaVinci's SF syrup, & enough ice water to reach the "fill" line on my personal-size blender (probably 6-8 oz)
1.5 scoops Chocolate Protein Powder
1-2 tsp Cinnamon
2-3 Tbsp Cool Whip (Walmart's House brand has NO transfats)

I use instant coffee crystals & Kahlua Syrup for a Kahlua/Coffee shake.
Raspberry syrup and instant coffee crystals for a Raspberry/Coffee shake.
The Pancake Syrup tastes like caramel and is MUCH better than the caramel syrup.
Mint syrup for a Chocolate/Mint Shake
Coconut syrup for a "Mounds" shake
Coconut syrup and Almond flavoring for an "Almond Joy" shake
Cherry syrup for a "Chocolate Covered Cherry shake"

Vanilla Protein Powder:
Orange Julius Shake:
2 ice cubes, about 3 or 4 oz. Orange Crystal Lite (made according to pkg directions), & enough ice water to reach the "fill" line on my personal-size blender (probably 4-5oz)
1.5 scoops Vanilla Protein Powder
1-2 tsp Cinnamon
2-3 Tbsp Cool Whip (Walmart's House brand has NO transfats)
You can add a raw egg to this to make it more like a real Orange Julius. I never have...I don't like to chance raw eggs considering the conditions in most egg producer's facilities.

Pumpkin Pie Shake:
1 or 2 Pumpkin Pie cubes (recipe follows), about 3 or 4 oz. Orange Crystal Lite (made according to pkg directions), & enough ice water to reach the "fill" line on my personal-size blender (probably 3-4oz). The pumpkin cubes take up some of the room.
1.5 scoops Vanilla Protein Powder
1-2 tsp Cinnamon
2-3 Tbsp Cool Whip (Walmart's House brand has NO transfats)

Pumpkin Pie Cubes: I use 1 (29oz.) can and 1 (15oz.) can of pumpkin (NOT pumpkin pie mix…that’s high carb). Put the pumpkin in a 6 qt. bowl. Sprinkle on 6 tsp (2 Tbsp) Pumpkin Pie Spice and 3 tsp (1 Tbsp) Cinnamon. Mix well. A large whisk works pretty good. Spoon into ice cube trays. Mine happen to hold exactly 2 Tbsp and this amount makes 2 trays (total 28 cubes). Freeze. When frozen, dump out of trays into a couple of quart freezer bags and put in freezer. Add one or two cubes to shakes as desired.
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You are limited only by the syrups you have on hand and your imagination. The combinations are endless. I have Amaretto syrup, Vanilla, Raspberry, Hazlenut, Coconut, Creme de Menthe, Pralines, Raspberry, Cherry, can't even remember what all. Keeps me from getting bored with the shakes. Hope this helps.

The Cool Whip helps thicken the shakes as do the ice cubes. I LOVE the Back to Basics Personal Blender. Check it out at this link. Walmart.com: Back to Basics 3-Speed Brushed Chrome Personal Blender Express, BPE3BR : Appliances Our local Walmart stopped stocking them and that scared me so I got a couple replacement ones online at Walmart.com They are less than $20 with free shipping to "store pickup." Can't go wrong. They are more expensive everywhere else, and I'd hate to be without one. Clean up is SO much easier with one of these than with a regular full size blender.

[KrisA]

I saw this recipe prepared on Oprah the other day and it looked so good I tried it yesterday. It is very good and fairly low carb, although I don't have an exact carb count. There are carbs in the soy sauce and lemon juice so just don't drink the gravy!

I also prepared only half the marinade for one chicken and thought it was more than enough.

Enjoy!

k

Roasted Chicken
Recipe created by Cristina Ferrare


This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for two chickens so that you have leftovers!


Ingredients:

Roasted Chicken:


2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:


1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

Related ResourcesMore mouthwatering recipes from Cristina Ferrare

[sjl330]

Originally Posted by KrisA

I saw this recipe prepared on Oprah the other day and it looked so good I tried it yesterday. It is very good and fairly low carb, although I don't have an exact carb count. There are carbs in the soy sauce and lemon juice so just don't drink the gravy!

I also prepared only half the marinade for one chicken and thought it was more than enough.

Enjoy!

k

Roasted Chicken
Recipe created by Cristina Ferrare


This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for two chickens so that you have leftovers!


Ingredients:

Roasted Chicken:


2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:


1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

Related ResourcesMore mouthwatering recipes from Cristina Ferrare

How long did it take to cook the chicken? 1 1/2 hours seems like a very long time to me. I'm glad somebody's tried this. I thought it looked great too.

[KrisA]

Sandy: Sorry! I just saw you qestion.

I cooked my chicken, which was smaller than the 4.5 to 5 pounder called for, for a little over an hour. I always use a meat thermometer to check doneness.

Hope that helps.

[KrisA]

This recipe isn't real low carb but it is delicious.
You can use Laird's Apple Jack in place of the Calvados.

This recipe is rated 5 stars on the FoodNetwork.


Chicken Normandy

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 20 min
Level: Intermediate
Serves: 4 servings

6 ounces thick cut bacon, cut into 3/4-inch dice
4 boneless, skinless chicken breast halves
Essence, recipe follows
1/4 cup all-purpose flour
1/4 cup finely chopped yellow onions
1/2 cup Calvados
1 cup apple cider
1 1/2 cups thinly sliced red apples
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1 tablespoon chopped fresh thyme
Fresh chives, garnish


In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 1 tablespoon of the fat.
Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 minutes per side. Remove and cover to keep warm. Add the onions and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 minutes. Add the cream and simmer until reduced by half. Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1 to 2 minutes.

Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.



Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Printed from FoodNetwork.com on 09/25/2008
© 2008 Scripps Networks, LLC. All Rights Reserved

[BLUTTO66]

bump

[KrisA]

Emeril's Spiced Nuts

The nuts can be stored in an airtight container for up to 1 week.

1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts and almonds
4 TBL unsalted butter
6 TBL brown sugar (I'd use the low carb substitute)
1 TBL water
1 tsp salt

Line a baking sheet with aluminium foil or parchment paper and set aside. You can also use a sil-pat to line the pan.

In a small bowl, mix the spices and set aside.

In a large dry skillet, place the nuts and cook over medium-high heat, stirring frequently,until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, water and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Transfer the nuts to the prepared baking sheet, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.

Serve warm or at room temperature.

Episode #EE0818
Copyright 206 Television Food Network, GP, All rights reserved.

[HoneyBera]

This is my favorite Low Carb recipe! The "gravy" is the richest gravy I've ever eaten! With the meat and gravy, have some yummy cooked vegies (sliced zucchini, cabbage, green beans, whatever...) in the gravy, or put just a bit over them. Oh my! And so quick and EASY!

[COLOR="Blue"]Smothered Pork with Creamy "Gravy"[/COLOR]

• Small amount Canola Oil (approx. 1-2T.)

• 1½ - 3 lbs. pork (chops, country ribs, or any cheap hunk o' pork, or even whole chicken thighs, bone in/skin on)

• 2-3 cans Campbell's CHICKEN AND MUSHROOM Soup (depending on amount of meat used)
• [This one type of Campbell's Soup is only 3 NET CARBS per serving (7 carbs - 4 fiber = 3 NET CARBS!), BUT you MUST get "Cream of Chicken AND Mushroom and NO OTHER.]

• ½-1c. sour cream (Mexican if you can get it)

• ½-1c. heavy whipping cream (0 carb plz)

• 1-2T. dried onion flakes (optional)

• Salt and pepper to taste

1. Fry meat [pork or chicken] in oil til you get a nice fond on the pan bottom [browned bits]. Remove meat from pan. DO NOT DRAIN PAN!

2. Have a whisk handy. Add soup into pan drippings, whisking vigorously. Add sour cream and cream...keep whisking. Add dried onions (opt), s&p.

3. Return meat to pan. Reduce heat to low and cover pan. Cook for an hour or two on low heat until meat is fork tender.

Enjoy!

[BeckyHayes]

Becky Hayes here... I just joined on 3-27-09, so bear with me. First, let me recommend a fantastic low-carb cookbook titled 500 Low-Carb Recipes by Dana Carpender. It's available on Amazon. We went low-carb just a week ago, and I know that dietary boredom leads straight to McDonald's, so it's imperative not to go there. With this cookbook, I doubt that I will have a problem.

I went low-carb about five years ago and stuck with it for 5 months, but because I had other issues (thyroid, for one), I didn't lose anything. We were doing Atkins. Now, since starting my new low-carb effort just by using the above mentioned cookbook, and with my other issues taken care of, I have lost 2.5 pounds in the first week! I'm so jazzed, I could bust a gusset!

And now, I'm going to share one of our favorite recipes that DIDN'T come from the cookbook -- I made it up when I was in the mood for chicken-cheese quesadillas, but wanted them rolled up. We couldn't think of what to call them, so when my hubby said, "Beckeritos", the name stuck.

Beckeritos (for 2-4)

This recipe is original and was created spontaneously after having more conventional enchiladas earlier in the week. Not sure which recipe we like better -- these were excellent! Since they are rolled like burritos and my name is Becky, we called them Beckeritos.

4 low-carb tortillas (about 7-8" in diameter, not burrito size)
Butter
Cream Cheese
2 cups cheddar cheese, shredded
1/3 cup yellow onion, finely chopped
2 Tbsp. nacho jalapeños, finely chopped
1 large or two small-medium Chicken breast(s), skinless, boneless, cut into half-inch cubes
1 tsp. ground Cumin
1 tsp. dried minced garlic
1/4 cup chopped fresh Cilantro
1/2 tsp. chili powder
2 Tbsp. La Victoria Salsa Verde (green chile salsa)
1/4 cup of chopped green onion
chopped or sliced black olives
sour cream

Grease a 8 x 8 inch Pyrex baking dish with butter -- all the way to the top. Melt 1 Tbsp. of butter in a skillet. Brown the chicken in the melted butter. As the chicken browns, add the Salsa Verde, ground Cumin, dried minced garlic and chili powder to the skillet. Mix well and simmer for 2 minutes after chicken is done all the way through. Add the chopped Cilantro. When Cilantro is wilted, remove from heat.

1. Place a tortilla on a dinner plate, and spread generously with Cream Cheese.
2. Place 1/4 of the seasoned chicken on top and arrange evenly across the middle of the tortilla.
3. Place a handful of chopped onion on top of the chicken and spread evenly.
4. Place a heaping teaspoon of the chopped jalapeños on top of the onions and spread evenly.
5. Arrange a handful of shredded cheese on top of the whole pile, press down, and roll the tortilla. The cream cheese will help the tortilla to stay closed -- as well as adding great flavor.

Place the first Beckerito in the prepared baking dish. Repeat this process with the other three tortillas, placing each one next to the others in a single layer -- scrunch if needed. It will be a snug fit. Top with remaining shredded cheese (should be about 3/4 cup of it), black olives and any leftover chopped yellow onion. Bake at 400 degrees F for 25-30 minutes, until cheese is well melted and bubbling on top. If you like your melted cheese a bit browned, go for it.

Remove from oven. Place one Beckerito on each dinner plate. Top with sour cream and chopped green onion. Enjoy! These are very filling, but if you want something to go with them, a salad with homemade Southwest-style dressing would be perfect.

Protein, carb and fiber counts have not been calculated, but if someone knows how to do this and would like to add that information, please feel free.

Feedback on this recipe is appreciated. We love them!

[Doug_H]

Hi Becky, another Hayes here and welcome to LCF.

This sounds good. We will have to try them.

Doug

[BeckyHayes]

If you enjoy spicy food, you'll enjoy these. Keep me posted. Feedback not required, but definitely appreciated. Thanks!

[BLUTTO66]

wow, there's some good stuff on here. Thanks all!!

[BLUTTO66]

It started as a quick throw together, and ended up as a family favorite.

1 pkg. steam in bag Broccoli
1/2 cup heavy cream
2 tbsp butter
2 tbsp cream cheese
1 cup cheddar cheese
2 slices american cheese
3 dashes onion powder
2 dashes salt
2 dashes pepper

Steam the Broccoli according to bag directions. Remove from bag and put into a microwavable covered dish. Add heavy cream and cheddar cheese and mix well. Cut butter and cream cheese into small pieces and put on top of mixture. Cover and microwave on high for three minutes. Stir well and all other ingredients (break the american cheese into small pieces). Recover and microwave on high for three more minutes. Uncover and let sit for a few minutes to thicken.