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Old 01-27-2004, 01:40 PM   #1
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RECIPES & REVIEWS

OK, someone has to go first and I guess it might as well be me.
I *love* this recipe - how can you go wrong with chicken, bacon & cheese.

BACON PARMESAN STUFFED CHICKEN

Each chicken breast serves 1
Less than 5 carbs per breast, but refer to your bacon and cheese package.


1.) Boneless/skinless chicken breast-1 per person.
2.) Parmesan or Romano Cheese slices (1" x 3" - 2 per breast.
3.) Bacon 2 slices per breast
(Black pepper, smoked or some other flavor works well)
4.) Lowry's Seasoned Salt*
5.) Cracked Black Pepper
6.) Toothpicks - about 4 per breast

1.) Cut cheese into thin slices. Set aside

2.) Cook Bacon to about 2/3 done. Set aside

3.) Pound chicken breast to about double original size. (For minimal mess, place chicken between two layers of Saran wrap)

4.) Season one side of chicken with seasoning salt and cracked black pepper

5.) On seasoned side layer bacon and cheese. Usually, two strips of bacon and two slices of cheese per breast

6.) Roll chicken up and secure with toothpicks

7.) Season outside with seasoning salt and cracked pepper.

These can be baked in the oven at 350 or grilled. (Note: If you are accustomed to grilling chicken breasts, these will take less time then normal due to flattening. It is best to use a meat thermometer.)

*I don't actually use Lowery's - I use Cuban Sazon Completa from Badia, but that's just my preference.


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Old 01-27-2004, 03:41 PM   #2
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POSTED BY LORETTA

CABBAGE NOODLES


Here is how I do them. Dottie (on the recipe help BB) gave me the recipe originally.
I usually shred 1/2 head of cabbage. I like my noodles thin so I set the blade accordingly. I put 1/2 cup of heavy cream (whipping cream) in my large micro cooker (Pampered Chef) I add about 1/2 cup of water to that and 1/2 tsp salt. I cook them for about 6 minutes depending on how they look. I like my noodles pretty well cooked. You might prefer them firmer.

Another way to do them is to put the 1/2-cup of cream and salt in a large soup pot. Fill with about enough water to cover them and cook for about 10 min after boiling. Don't cover. You can do a whole head that way.

Lately I have been freezing them after I get them cooked. They keep just fine in the freezer. I package them in individual servings.

Last edited by murflaw; 01-27-2004 at 03:46 PM..
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Old 01-27-2004, 03:44 PM   #3
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Atkins Pesto cream pasta

AVOID

Incredibly gross and expensive - $4.99 for a two serving box.

Truly horrible stuff.
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Old 01-27-2004, 03:44 PM   #4
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POSTED BY BEGETE

Last night, I tried the turnip imitation french fries, and while not exactly Mc Donalds fries, they were a very satisfactory substitute.
I can't recall where i got the recipe, but here it is:

Peppery Turnip Fries

Ingredients:

* 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.
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Old 01-27-2004, 03:48 PM   #5
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Candy

Here are two good ones if you can tolerate sugar alcohol:

Gertrude Hawk: all of their candy is as good if not better than the kinds made with sugar. The choclate covered peanut butter is marvelous as are the chocolate covered mints....and we just had our first chocolate covered pretzels. They are to die for.

Also good are Asher's choclates. They come in boxes and bars. I didn't care for the choices in the boxes, but I do like the mint and peanut butter bars.
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Old 01-27-2004, 03:49 PM   #6
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POSTED BY CAROLYN

Out of the flaxseed meal pancake recipe, I made some tortillas/wraps today. Some of you have that..I will post
it if you want..

Flaxseed Meal Tortilla Wraps

2 eggs
3 Tbs. flaxseed meal
1 Tbs. psyllium husks
dash of salt
dash of onion powder or garlic..whatever flavor you want
dried parsley, if you want
water if you need it.

Mix this all up..and let it sit for about 5 minutes. It should be
like pancake batter..Add water if it's too thick.

Now..get some parchment paper (no substitutes)..and place
it on a large microsafe dinner plate. Spoon about 2 Tbs. or
so of the batter in a circle.on the parchment paper
.get it really thin..it takes some experimentation..Then nuke
it for 60 seconds or 75 seconds on high..Take it out and
gently peel it off the paper..I made 5 out of my recipe for
2 grams of pure fiber per wrap..

You can make them big or small..and they are pretty darn good.


PS: This recipe doesn't have the sweetener like the pancake
recipe does.
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Old 01-27-2004, 03:54 PM   #7
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POSTED BY LORETTA

ROAST STICKY CHICKEN posted 10-08-2001 03:47 PM

Hi Guys!
This recipe is to-die-for, I make it at least once a week, found the recipe a few years ago...left overs are wonderful for sandwiches or salads.

Roast Sticky Chicken
1. In a small bowl combine:
4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. thyme
1 t. white pepper
1/2 t. garlic powder
1/2 t. black pepper

Remove giblets from:
1 large roasting chicken
2. Clean the cavity well and pat dry with paper towels
3. Rub the spice mixture into the chicken, both inside and out, under fat and evenly distributed (Note: I poke my chicken all over with a fork so the seasonings will go deep)
5. Place in a resealable bag seal and refrigerate overnight.
7. Place in shallow baking pan 8. Roast, uncovered at 250 degrees (F) for 5 hours (Yes 250 degrees for 5 hours!)
9. Let chicken rest for 10 minutes before carving.

*Loretta noted that she also did this recipe with cut up chicken pieces and it worked just fine that way as well.

**JANIE'S SUGGESTION: Just a suggestion on the sticky chicken. As long as you are measuring out the spices for your dry rub, double or quadruple it and put in little baggies. That way, next time you want to do the recipe, it will be so quick and easy.
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Old 01-27-2004, 05:11 PM   #8
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I posted these variations on Dottie's Pumpkin Pound Cake in another thread since I had requests for it. I am reposting here.

Below is the original Pumpkin Pound Cake posted by Dottie in the Recipe Room. Below that are the variations I have made. The chocolate cake was a success. Even my husband liked it and he normally dislikes anything artifically sweetened.

Recipe Name
Pumpkin Pound Cake!!
Posted by Dottie Serves: 8
CarbsPerServing: Per Serving: (makes 8 servings) 183 Calories; 13g Fat (59.9% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 104mg Sodium.
Effort: Easy


--------------------------------------------------------------------------------
Ingredients:
1 cup canned pumpkin
1 cup splenda powder
5 each large eggs
6 ounces ground almonds(2 cups almond "flour")
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

How to Prepare:
Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the splenda in the pan. Set aside.

Beat pumpkin, baking powder, vanilla and pumpkin spice with the splenda until smooth. Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter. (Note from CorgiGirl--I have never had to add the water)
Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull away from the sides of the pan an "test" done with a toothpick when it's cooked correctly.

I'm thinking you could use gingerbread spice in this instead of the pumpkin and get a really "autumn" flavor

Top with freshly whipped cream with splenda and pumpkin pie spice added!

*********************************
CorgiGirl's Variations:

NOTE: I line the loaf pan with aluminum foil then spray with PAM and then dust with 2Tbs of Splenda. It is done when knife inserted in middle comes out clean.

1. Zuchinni bread: delete pumpkin and substitute 1 packed cup of shredded zuchinni; substitute 1 tsp Allspice and 1 tsp Cinnamon for the pumpkin pie spice. I used walnut flour for the extra nut flavor but you can use Almond flour if you prefer. Also, I left some of the nuts ground coursely for the extra texture. You can leave out the cinnamon if you prefer.

2. Peanut Butter Bread: delete pumpkin and substitute 1 cup all natural peanut butter; delete the spice (please note this variation tasted good but was a little dry--you could spread cream cheese on it). I plan to work on this version some more--either adding softened cream cheese to the batter or adding a half cup of Davincis syrup in the hope the bread will be more moist.

3. Chocolate Cake: delete pumpkin and substitute 8oz cream cheese softened; 2 blocks of Baker's Unsweetened chocolate, melted; substitute 1 tsp of chocolate flavoring for the vanilla flavoring; delete the spice.

For all variations, start checking on doneness after 30-45 minutes since ovens vary. Also note that 8 servings as listed in the original recipe are large slices. I have been able to get 12 to 16 slices from each loaf to decrease the carb count. I have not determined the carb and other counts for the variations but when I do, I will post that info here. Let me know if you have questions. Vickie
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Old 01-27-2004, 10:07 PM   #9
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We had this for dinner tonight and it was excellent. Loretta, is this the one you like?

Recipe Name
Mexicali Ground Beef and Cabbage Pie
Posted by Sue Richbourg Serves: 10,7,10,10,9,10
CarbsPerServing: 17g carbs total
Effort: Easy


--------------------------------------------------------------------------------
Ingredients:
3 cups cabbage -- finely
sliced
1 Pound Ground Beef
1 Taco seasoning Packet
2 eggs 1 tablespoon Heavy cream
-- (1 to 2)
1 cups Cheddar cheese --
(1 to 2)
Salsa
Sour Cream



How to Prepare:
Saute cabbage in pan with
a slight amount of butter
saute untill slightly wilted
and soft remove to a bowl.
Brown ground beef and
then add taco seasoning
and 1-2 tbsp water return
cabbage to ground beef
and taco seasoning mix
throughly. In bowl combine
2 eggs and cream whisk
completly add 1 cup
cheddar cheese to egg
mixture. Spray pie plate with
non stick spray and pour
egg and cheese mixture in,
spread to cover bottom of
pie plate. Then spoon on
the cabbage and ground
beef mixture press down
slightly to condense meat,
sprinkle remaining cup of
cheese on top.

Bake at 350 for 20 30
minutes or untill eggs on
bottom are cooked and
cheese on top is melted
and slightly crispy.

Bon A petite
NOTES : Counts for taco
seasoning, salsa and sour
cream not included in
totals.
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Old 01-27-2004, 10:17 PM   #10
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Here's my very favorite. I think it came from another low carb site:

Yummy Chicken Stuff

Boneless skinless breasts (fresh or frozen), enough to fill 9 x 13 pan (I make 6 breasts)
1/3 c. sour cream
1/3 c. mayo
1/2 packet of dry Hidden Valley Dressing mix
1-2 T heavy cream (optional)
3-4 cans of sliced mushrooms or fresh
1/4 c. (or more) of grated Parmesan cheese (not shredded)

Place thawed breasts (a bit frozen works) in a baking dish. Place a portion of the mushrooms on each breast. Mix together sour cream, mayo, HV mix and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all the meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets) Bake at 375 until top is starting to get orange-brown and crusty - about 40 - 60 minutes. Cal: 410, carbs 3.4 per 1/6 of the recipe

This is great reheated too!
Enjoy!
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Old 01-28-2004, 10:29 AM   #11
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CHICKEN TANDOORI

2 1/2 - 3 pounds chicken pieces

1 cup plain yogurt
juice from one lime
2 TBS. olive oil
4-5 cloves chopped garlic
1 tsp. ginger
1 tsp. paprika
2 tsp. chili powder
1/4 tsp. tumeric
1/4 tsp. cinnamon
1/2 tsp. salt

Place chicken in glass baking dish. Combine other ingredients and coat chicken. Marinate overnight. Bake at 350* for one hour.

Approximately nine carbs per serving.

~jezzie

Last edited by jezzie; 01-28-2004 at 10:33 AM..
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Old 01-28-2004, 12:17 PM   #12
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Three Minute Chocolate Cake

This isn't an original from me..but it is indeed wonderful and
a quick dessert for 2.

Three Minute Chocolate Cake

1/4 cup almond flour (1 ounce)
1 tablespoon unsweetened cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg
3 drops almond extract (optional) (could also use 3 drops of peppermint extract)

Mix the almond flour, cocoa, baking powder and Splenda in a 2-cup glass measuring cup. Stir in the butter, water, egg and extract. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Pour into a microwaveable glass bowl and cover with plastic wrap, cutting a small slit in center to vent. Microwave on HIGH 1 minute 20 seconds. Cool slightly and serve warm topped with heavy whipping cream.

Makes 2 servings (which is good, because if there was more, you'd eat it all!!)
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Old 01-29-2004, 02:49 AM   #13
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This recipe is from CarolynF:

SALMON CAKES

This is a ballpark recipe..

1 6 ounce can of salmon
1 egg
1/4 cup Parmesan cheese
1 tsp. chives
1/4 tsp pepper
squeeze of lemon juice

Mix all of this up and let it set for about ten minutes.

This is a small recipe, so I cooked the patties in a small
non-stick frying pan with coconut or olive oil in the bottom.

Plop four equal amounts in the heated pan. Let them cook
until the bottom is firm..Then flip and cook the other side.
I think it took about 10 minutes on one side.

Serve with mayonnaise/dill relish/dill sauce...
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Old 01-29-2004, 02:51 AM   #14
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This recipe is from LindaD:

ZUCCHINI CRUST FOR PIZZA

I got this recipe back in the 70's and it is sooooo lowcarb friendly. I am one of those cooks that never measures so this isn't real precise....Sorry....

I shred about 3-4 cups of zucchini and place between multiple paper towels......squeeze out as much water as you can. Must be really dry.

Put in bowl and mix in an egg and about 1/2 cup of parmesan cheese....I have even used mozzarella if I am out of parmesan. Pat into the bottom of a sprayed glass pan.
Bake at 350 for about 20 minutes or until lighly browned...Top with pizza sauce, low carb toppings ( gr. beef, mushrooms, gr. pepper and etc.) Top with cheese of your choice....return to oven and bake until cheese is melted and bubbly....I like mine browned. Hope this works for you.
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Old 01-29-2004, 09:28 AM   #15
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Lasagna

Linda (LoveMontana) gave me this recipe for using up leftover favorites and it is so good, i would make it even if we were not low carbing:

I just make my old lasagna recipe and replace the noodles with sliced deli turkey. Just put a layer of the turkey down, a layer of ricotta cheese, meat sauce, Italian sausage, more turkey and top with shredded Mixed Italian cheese and bake. Generally we make our own sauce with the lowest carb crushed tomatoes we can find but have cheated and purchased some really good sauce from one of our fabulous Italian places
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Old 01-29-2004, 12:23 PM   #16
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This is my second favorite recipe - might even be on the board but who can find recipes in that room anyway?

SLOPPY JOE PIE

1 lb. hamburger
1/3 cup chopped onion
2 stalks celery, minced
1 clove garlic, minced
1/2 cup tomato sauce
2 t. Splenda
1 T. white vinegar
1 T. Worcestershire sauce
1 t. mustard
1/2 t. salt
1/4 t. pepper
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. cheddar cheese, shredded

Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors. Put the meat mixture in the bottom of a greased glass pie plate. Beat the eggs in a small bowl and whisk in the mayo, cream and shredded cheese. Pour custard mixture over the meat and spread evenly. Bake at 350║ for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting. Makes 8 servings (4 carbs each)

This freezes very well!
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Old 01-30-2004, 04:13 PM   #17
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KLONDIKE BARs

The new low carb Klondike bars are really good. Almost as good as the originals.

So why oh why can't anyone come up with a decent pasta??
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Old 01-30-2004, 04:18 PM   #18
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Kolub Mountain Chicken

I got this recipe off the Internet - I think it was posted by Kolub Mt resort- and it is really good and very easy to make. Not only that, it is really low carb without having to change a thing.

We used to have it with rice. Now we have it on a bed of baby spinach leaves.

Kolob Mountain Chicken

4 large boneless skinless chicken breast halves
Worcestershire sauce
8 ounces sliced mushroom
green onion -- chopped
tomato -- chopped
Swiss cheese

Marinate chicken breasts in a little worchestire sauce (if chicken breasts are small - use more of them). Saute chicken in butter or olive oil or a combination of both. When chicken almost finished, add mushrooms and cook until mushrooms and chicken are both cooked thru. Sprinkle chicken with tomato and onions and cover each piece with a slice of swiss cheese. Turn heat very low or off and cover until cheese melts. - - - - - - - - - - - - - - - - - -
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Old 01-30-2004, 05:31 PM   #19
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My Mom's recipe...........

Coney Island Sauce

3 lbs. hamburger
1/2 cup dried onion flakes
2 ts. garlic powder
salt to taste

3 TBS. each paprika, chili powder and cumin
1/2 TB cinnamon
4 cups water

How to Prepare:


Brown the hamburger and add everything else and simmer uncovered for 1 1/2 hours. I put it over hot dogs, cooked cabbage, spaghetti squash or cauliflower. I also use less chili powder.
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Old 01-31-2004, 04:29 AM   #20
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Thai Chili Lime Shrimp

This is *very* flexible...increase/decrease other ingredients per how many shrimp you use.

18 medium shrimp, thawed & shelled (I don't bother to devein but that's just me)

1TBL unsalted butter or bacon drippings (I've done it with both and it's good either way)

1 tsp Thai chili sauce. I use "Sriracha HOT Chili Sauce" which is pretty easy to find

1 oz. lime juice, fresh or bottled (I use bottled, which has less carbs than fresh, per ******)

Quick saute the shrimp in the butter or drippings. Transfer to a bowl, grease and all.

While the shrimp cook, mix the chili sauce and lime juice. Pour over shrimp in bowl and toss to cover.

Serve on a bed of greens or fresh spinach and enjoy.

Per ****** I've figured the counts as follows (not counting the lettuce or spinach):

Total Calories: 239
Total Fat : 15 gm
Total Carbs: 4 gm
Total Protein: 22 gm

beth
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Old 01-31-2004, 09:23 AM   #21
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This is a ricotta cheese pancake. I got the recipe origiannly from a gal named Sandy from Brooklyn who used to post with us.

Ricotta Cheese Pancake

1 Tbs Splenda (or sweetener of your choice)
1 Tbs Flaxseed meal
small amount of guar gum 1/8 tsp (can be omitted)

Add 1 whole egg
1/4 cup ricotta cheese
1/2 tsp butter flavoring

Mix all together. Cook on a preheated George Forman Grill for 5 min.
They are fragile and if you use your grill you won't have to turn them over.
Or fry them in a pan and turn very carefully.

Loretta
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Old 02-01-2004, 12:50 PM   #22
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Start Date: 2/1/2003 at 199
Goldie's Cheesecake

Diane Mott Davidson is one of my favorite mystery authors and her protagonist is "Goldie" a caterer. She includes goldie's recipes in her novels and this is a favorite I adapted for low carbing. I will type it in exactly as in the book with my low carb adaptations in parens. This is more a cake filled with cheese than what one normally thinks of as cheesecake, but very good. The recipe makes two cakes, so I just make a half recipe.

Makes two cakes. Preheat oven to 350. Grease 2 9" or 10"
springform pans.

Combine 4 1/2 cups flour (LC - use almond flour) with 1 1/2 cups sugar (splenda).Cut in 1 1/2 cups of butter (I use food processor for this). Reserve 2 cups of crumbs.

To remining mix add 2 beaten eggs, 1 1/2 cups sour cream, 1/2 tsp salt, 1 tsp each baking powder andbaking soda and 2 tsp almond extract. Mix and spread over the bottom and up sides of each prepared pan.

Combine 1 pound of softened cream cheese, 1/4 tsp vanilla, 2 beaten eggs and 1/2 cup sugar (splenda). Spread half of this mixture over the batter on the bottom of each pan.

Spread 1/2 cup of low carb raspberry or strawberry jam/preserves over the cream cheese in each pan.

Whirl 2/3 cups of raw almonds in processor til chunky and combine with the 2 cups of remaining crumbs. divide in half and spread over the jam in each pan.

Bake 45 to 55 minutes. Test with toothpick for doneness. Cool cakes at least a hlf hour before serving, but best made ahead and refrigerated.
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Old 02-05-2004, 08:35 AM   #23
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Here's the chocolate/almond crust I tried for my birthday - haven't tasted it yet....it's in the fridge.....drool.....

Just as it's posted:

For almond crust:

2 cups almond meal
1/4 cup Splenda
1-3 Tblspn. unsweetened cocoa powder (optional)
4-6 Tblsp. melted butter.

I pour the almond meal, cocoa powder and splenda in a bowl and mix well with a fork. Then I add 4 Tblsp. of buttter and mix well... if it seems too dry I add another 1-2 Tblspn and mix. Then press it into the bottom of your pan and bake at 350 for 10-15 minutes. Let it cool completely before adding in the cheesecake batter.

Doug

I'll let you know if it's good!!!
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Old 02-07-2004, 11:33 AM   #24
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Winter Snowflake Cookies

Winter Snowflake Cookies
1/2 cup DaVinci Sugarfree Vanilla Syrup or Caramel
6 packets Splenda
1 cup rolled oats
1 cup unsweetened flaked or shredded coconut
1 Tablespoon unsalted butter
2 extra large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt

You could also add pecans or tiny bits of raisin or chopped
cranberries.

Preheat oven to 350░F.

Bring a bit more than 1/2 cup DaVinci Sugarfree Vanilla Syrup to a boil and measure out 1/2 cup. Pour boiling syrup over oats. Mix, cover, and set aside to soak. Meanwhile, beat the butter, Splenda, eggs and vanilla together until fluffy and smooth. Add coconut, baking powder and salt to the oats; then pour the oats into the creamed mixture and combine well.

Drop by teaspoonful 2-3 inches apart on a greased cookie sheet. Bake 12-15 minutes and cool completely on rack. Store in an airtight container - layers separated by waxed paper or paper towels.

Makes 24 cookies. 3 carbs per cookie.
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Old 02-08-2004, 04:56 AM   #25
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Pork Tenderloin Diane

Pork Tenderloin Diane

1 lb pork tenderloin, cut crosswise into 8 pieces.
2 tsp. lemon pepper
2 Tbs. butter
2 Tbs. lemon juice
1 Tbs.worcestershire sauce
1 tsp. dijon-style mustard
1 Tbs. finely chopped chives or parsley.

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3-4 minutes on each side. Remove pork to serving platter and keep warm. Stir lemon juice, Worcest. sauce and mustard into pan juices in skillet. Cook, stirring until heated through. Pour sauce over medallions; sprinkle with chopped chives or parsley.
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Old 02-08-2004, 07:37 AM   #26
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Two Good products

First, if you do not want to make your own tortillas, La Tortillas tortillas are excellant, and only 3 net grams per small and 6 net grams per large tortilla. You can buy them at Netrition.com which is the sponsor of THIS Low Carb Friends BB.

Thursday I went to Sam's club and they had Tyson Lime and Taquila chicken wings for sampling (no breading). 4 large wings have only 2 grams of carbs and they were quite good. A 4 pound frozen bag was just over $8.
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Old 02-08-2004, 07:54 AM   #27
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Babette's roasted veggies

I am proud to say I "invented" this recipe, and it always gets rave reviews. Depending on where you are on the food ladder/glycemic index, you may adjust the veggies you include.

You need a very large or two smaller cookie sheets with low sides. You do NOT want to use a roasting pan because veggies give up water and you want that to evaporate and NOT steam the veggies.

Preheat oven to 425

You also need really good quality fruity olive oil. Then scatter at least a dozen peeled cloves of garlic in the pan, and add the following:

Red onions peeled and cut into wedges
Thick asparagus peeled, ends snapped off
Portabello mushrooms, thickly sliced
Zucchini unpeeled (but washed) thickly (an inch) sliced
Peppers (different colors are nice), seeded and cut into approx 1 - 2 inch squares
Turnips peeled and cubed
Carrots peeled and cut on angles (you may not want to include these during induction)
You can also add squash, potato, etc. depending on whether you can eat them and not gain weight.

Drizzle olive oil over everything so that as many pieces of veggie have some olive oil on them as possible. Then grind fresh black pepper over everything and sprinkle all with coarse/kosher/sea salt.

Roast at 425 for 15 minutes and then stir everything up (make sure you flip over thick sliced things like the zucchini and mushrooms).

Reduce heat to 375 and roast for another 15 or 20 minutes stir again, then turn off the oven and allow to cool in the oven.

Place in a oven proof serving dish and reheat when your guests arrive with whatever else you are cooking. Don't remove the garlic. When garlic is roasted it becomes very sweet and is delicious.

This is really good and a good way to increase your fat intake with healthy olive oil.
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Old 02-08-2004, 08:09 AM   #28
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This is one of our favorites from the Atkins Cook book



slice pork tenderloin into 1/2 in. pieces

brown pork in olive oil

Remove pork and cook garlic and chopped onions ( to taste) and cook for about 3.. minutes...we use about 4 cloves of garlic, chopped and 1/2 large onion
add in 1/2 cup dry white wine
4 tablespoons brandy
1/2 cup of chicken broth
2 packets splenda
cook till liquid is reduced by about half
add pork and cook for about 2 minutes till warm and done
remove pork to serving platter
Whisk 2 tablespoons of Dijon mustard into sauce and pour over pork.
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Old 02-08-2004, 08:59 AM   #29
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Here is my variation of the deep dish pizza from the recipe room. This is so good and very legal.

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 a greased cookie sheet
Pour egg mixture over it.
Bake at 350 for about 25 minutes...or more if you like it done more.
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.
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Old 02-08-2004, 11:11 AM   #30
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Begete, we have those La Tortillas tortillas in our grocery stores around here. I have found the Don Pancho's taste much better though. For a 8 inch wrap, they have 3 carbs too. I love them.
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