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Old 11-04-2004, 05:01 PM   #1
Senior LCF Member
 
Join Date: Aug 2001
Location: Milwaukie, Oregon USA
Posts: 173
Gallery: Kris B
WOE: Atkins
Start Date: April 19, 2001
Banta recipes

I think we all wanted to start this thread so I thought I would go for it. These are the recipies I have figured out the KI for so far. Some are mine, some are tweaked versions of others recipes.

Tuna Lunch
1 can drained tuna
1 oz cream cheese
¼ c mayo
2 T peppers
1 T onion sauteed
2 T crumbled bacon (heated w/ onions)
1 oz cheddar cheese
Mix it all together.
KI=218 KI w/ 2oz ea. Celery, cukes=2.02

---------------------------------
Sausage gravy
Small chunk sausage (maybe ½ cup or so) browned
½ c heavy cream
Add cream after sausage is browned, cook till thick and creamy.
I like lots of pepper in mine.
KI=3.23
----------------------------------

Smoked salmon dip
8 oz cream cheese
½ c mayo
¼ c bacon bits
¼ c onion
4 oz smoked salmon
4 oz shredded cheddar
Mix all together
KI=3.12 KI w/ 2oz ea. Celery , cukes=2.99
----------------------------------
I have some work to do on the other recipes, I'll post them in a minute!

Kris B
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Old 11-04-2004, 05:11 PM   #2
Way too much time on my hands!
 
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Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,303
Gallery: Pami
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* Exported from MasterCook *

2-Cheese Appetizers

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Carbquik Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Swiss cheese -- grated
1/2 cup Parmesan cheese
1/2 cup butter -- melted
3/4 cup Carbquick
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg

1 egg
1 teaspoon water

paprika -- for garnish




Knead 1 1/2 cups Swiss cheese with next 6 ingredients.

Form mixture into a ball.

Chill for 15 minutes.

Preheat oven to 425F.

Divide chilled dough into 6 equal portions.

Shape each portion into a rope, 6" long.

Slice each rope into 1/2" pieces.

Roll each piece into a ball.

Place balls on greased cookie sheets, 2" apart.

Brush with egg (beaten with water).

Sprinkle with remaining cheese.

Bake for 10 minutes.

Remove from oven, sprinkle with paprika and cool.

Store in an airtight container.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 30 Calories; 3g Fat (72.3% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.

NOTES :
KI (using total carbs) = 1.66
KI (using 'net' carbs) = 1.94

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

AAAwesome Pumpkin Cheesecake

Recipe By :cheri
Serving Size : 16 Preparation Time :0:00
Categories : Banta-Friendly Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pecans -- finely chopped
3/4 cup almond meal
2 Tablespoons butter -- melted

16 ounces cream cheese -- room temperature
liquid Splenda equivalent to 1 cup sugar
16 ounces canned pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

Preheat oven to 325F.

Combined finely chopped pecans with almond meal.

Stir melted butter into the nut mixture.

Press the nut mixture into the bottom and 1 1/2" up the sides of a 9-inch springform pan.

Set aside while you make the filling.

Blend cream cheese with the sweetener until creamy.

Add remaining ingredients, except eggs, and blend well.

Add eggs, one at a time, beating until just blended.

Pour mixture over the nut crust.

Bake for 1 hour.

Remove from oven.

Run a knife around the outside edge of the pan to loosen the cheese cake from the sides.
This helps to keep it from cracking.

Let cheesecake come to room temperature.

After it cools to room temperature, refrigerate overnight.

Source:
"http://www.lowcarbfriends.com/recipereview/showproduct.php?product=3613&sort=8&cat=6&page=1"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 223 Calories; 19g Fat (78.2% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES :
The cheesecake may shrink from the sides while cooling, but that is okay. You are going to love the flavor. Have a piece for breakfast; it is goooood!!! Tastes just like pumpkin pie... only better!

KI (using total carbs) = 1.78
KI (using 'net' carbs) = 2.16

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Amish Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup mayonnaise
6 1/2 ounces canned tuna -- drained
1/2 cup olives -- chopped
1/2 cup chopped almonds
2 Tablespoons lemon juice
black pepper -- to taste

Combine all ingredients.

Use more or less mayo, depending on your desire for a thinner dip or a thicker spread.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 288 Calories; 27g Fat (82.2% calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Fruit; 4 Fat.

NOTES :
KI (using total carbs) = 2.56
KI (using 'net' carbs) = 2.77

Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Bacon Cheeseburger Salad

Recipe By :Sherry
Serving Size : 1 Preparation Time :0:00
Categories : Banta-Friendly Entree- Meat
Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces ground beef -- cooked, drained and crumbled
4 slices bacon -- cooked, drained and crumbled
1 cup shredded lettuce
2 Tablespoons chopped onion
1/2 medium tomato -- chopped
1 Tablespoon mayonnaise
1/4 cup shredded cheddar cheese
salt and pepper -- to taste

Combine lettuce, onion and tomato in serving bowl.

Add mayonnaise and toss until well-combined.

Top with hot ground beef and bacon; sprinkle with cheese.

Allow cheese to melt for a minute or two before serving.

Source:
"http://health.groups.yahoo.com/group/LOWCarbCookingRecipesTechniques_MORE/message/3287"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 652 Calories; 56g Fat (77.2% calories from fat); 30g Protein; 7g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 727mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 7 1/2 Fat.

NOTES :
As written:

KI (using total carbs) = 2.23
KI (using 'net' carbs) = 2.39

Using 2 Tablespoons of mayo:

KI (using total carbs) = 2.47
KI (using 'net' carbs) = 2.64


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Baked Spinach

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Banta-Friendly Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
8 ounces cream cheese
20 ounces frozen chopped spinach
1 envelope onion soup mix

Preheat oven to 350F.

Melt butter in a large frying pan.

Add 2 packages of spinach. Break up and stir.

Add cream cheese and onion soup mix. Stir well.

Place in a casserole dish. Bake for 45 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 309 Calories; 29g Fat (81.6% calories from fat); 7g Protein; 8g Carbohydrate; 4g Dietary Fiber; 83mg Cholesterol; 920mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat.

NOTES :
KI (using total carbs) = 1.98
KI (using 'net' carbs) = 2.60

Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

Cheddar, Sage and Walnut Torta

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound cream cheese -- softened
3 Tablespoons fresh sage -- chopped
whole sage leaves
1/2 pound sharp cheddar cheese -- shredded
1 cup walnuts -- chopped
whole walnut halves

Place the cream cheese in a food processor with the chopped sage leaves. Blend.

Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.

Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly.

Add the walnuts, again pressing gently.

Smooth the remaining cream cheese mixture over the walnuts.

Fold the ends of the cheesecloth over the top of the torta mixture and press lightly.

Refrigerate the mold overnight.

To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth.

Garnish the torta with walnut halves.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 154 Calories; 14g Fat (79.7% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Fat.

NOTES :
KI (using total carbs) = 2.41
KI (using 'net' carbs) = 2.56

Nutr. Assoc. : 0 0 0 0 0 0
__________________
.

If at first you don't succeed, try doing it by the book...
It's not a stall when you're cheating!
If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)
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Old 11-04-2004, 05:13 PM   #3
Way too much time on my hands!
 
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Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,303
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* Exported from MasterCook *

Corned Beef Dip

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups mayonnaise
2 cups sour cream
8 ounces corned beef, sliced -- (Buddig brand)
1 onion -- finely chopped
1 Tablespoon seasoned salt
1 Tablespoon dried parsley
1 Tablespoon dried dill weed

Mix all ingredients together in large bowl and refrigerate overnight to soften herbs and allow flavors to blend.

Serve with pork rinds or celery sticks.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 265 Calories; 29g Fat (92.9% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 433mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES : *I use Buddig brand packaged corned beef slices, or my local grocery has one under their own label. They come in 8-oz. and 2.5-oz. sizes. Sometimes it's hard to find the 8-oz. package so I will use 3 of the 2.5-oz ones- it works just fine.

KI (using total carbs) = 4.46
KI (using 'net' carbs) = 4.55

Nutr. Assoc. : 0 0 2901 0 0 0 0


* Exported from MasterCook *

Crab and Artichoke Cheese Puff

Recipe By :Betty Otten
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces crab meat -- canned, drained
1 cup artichoke hearts -- not marinated, chopped
2 teaspoons garlic powder
1 cup provolone cheese -- shredded
1 cup parmesan cheese -- grated
1 cup mayonnaise

Spray a small oven-safe bowl with non-stick spray.

Combine all ingredients and mix well.

Turn into prepared pan.

Bake 20-25 minutes in 350 degree oven.

Source:
"http://www.lowcarbfriends.com/recipereview/showproduct.php?product=1163&sort=8&cat=8&page=1"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 31g Fat (80.0% calories from fat); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES :
KI (using total carbs) = 2.41
KI (using 'net' carbs) = 2.62

Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Crabby Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flax seed -- ground
1/2 cup almond meal
1/2 teaspoon garlic salt
1/4 cup butter -- melted

1 pound cream cheese -- softened
3 eggs
1/4 cup sour cream
1 teaspoon lemon juice
2 teaspoons onion -- grated
1/4 teaspoon Old Bay Seafood seasoning
2 drops tabasco sauce
dash ground pepper
1 cup crab meat -- canned

1/2 cup sour cream

Preheat the oven to 350 degrees.

Mix together the flax, almonds, garlic salt and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees.

With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/2 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well.

Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven.

Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan.

Spread with remaining sour cream.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 210 Calories; 18g Fat (78.8% calories from fat); 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES :
KI (using total carbs) = 2.05
KI (using 'net' carbs) = 2.57

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Drunk Dogs

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds smoked sausage links, small
2 pounds hot dogs
29 fluid ounces tomato sauce
3/4 cup white vinegar
5 packets Splenda
1 teaspoon onion powder
1 tablespoon salt
1/4 cup SugarSlim brown sugar substitute
1/4 cup brown Sugar Twin
4 tablespoons whiskey

Cut the hot dogs into 1" chunks; leave the lil' smokies whole.

In a medium saucepan over medium heat, combine all ingredients and stir well.

Heat to boiling.

Reduce heat and simmer 1 hour.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 267 Calories; 23g Fat (77.6% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1272mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES :
Most of the carbs for this are in the sauce. You're not going to be eating a lot of sauce, so the count per serving may be a little high.

Figured the KI assuming only 10% of the sauce would actually be eaten-

KI (using total carbs) = 2.68
KI (using 'net' carbs) = 2.69

If you don't have access to the brown sugar substitutes, I would recommend using 1/2 cup of Atkins Pancake syrup instead.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Harlequin Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup ripe olives -- chopped
1 teaspoon worcestershire sauce
1/2 teaspoon prepared mustard
1/2 teaspoon curry powder

Blend sour cream and mayonnaise.

Add remaining ingredients; mix well.

Cover and refrigerate for 1 hour.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 94 Calories; 10g Fat (94.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 113mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES :
KI (using total carbs) = 4.31
KI (using 'net' carbs) = 4.85

Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Heroin Wings

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Entree- Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken wings
1 cup grated parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter -- melted

Preheat the oven to 350 degrees.

Cut the wings into pieces, saving the pointy tips for making soup or broth.

Combine parmesan cheese and parsley, oregano, paprika, salt, and pepper in a bowl.

Line a shallow baking pan with foil or parchment.

Melt butter in a shallow bowl or pan.

Dip each piece in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.

Bake for 1 hour.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 424 Calories; 34g Fat (73.1% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 661mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 1/2 Fat.

NOTES :
KI (using total carbs) = 2.24
KI (using 'net' carbs) = 2.30

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Jalapeno Cheese Appetizers

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
10 ounces sharp cheddar cheese -- grated
8 ounces canned jalapeno peppers -- sliced, drained

Preheat oven to 350F.

Beat eggs.

Add cheese to eggs, then peppers, and mix until well combined.

Spread the mixture in 9x9 dish and bake for about 15-20 minutes.

When it is done, it will still look soft.

Let cool slightly, cut into squares and serve warm.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; 3g Fat (69.7% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES :
KI (using total carbs) = 1.86
KI (using 'net' carbs) = 2.01

Nutr. Assoc. : 0 0 0
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Old 11-04-2004, 05:15 PM   #4
Way too much time on my hands!
 
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Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,303
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* Exported from MasterCook *

Jalapeno Poppers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 jalapeno peppers
8 slices bacon
4 ounces cream cheese -- softened




Slice peppers lengthwise; remove as much seed and membrane as desired. (The seeds and membranes are where the "hot" is.)

Fill each pepper half with cream cheese.

Cut bacon slices in half crosswise, wrap each stuffed pepper in 1/2 slice of bacon. Secure with toothpicks.

Arrange on broiler rack and place in cold oven.

Set oven temperature to 375 and bake for 30 to 35 minutes, until peppers are soft and bacon is crisp.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 180 Calories; 16g Fat (80.6% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 286mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES :
KI (using total carbs) = 3.23
KI (using 'net' carbs) = 3.59

Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Lemon-Poppy Seed Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Banta-Friendly Breads
Carbquik

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
1 cup sour cream
1/4 cup lemon juice -- bottled is fine
liquid Splenda equivalent to 1 cup sugar
1/2 teaspoon grated lemon peel
1 Tablespoon poppy seeds
2 cups Carbquick

Preheat oven to 425F.

Cream butter, sour cream, lemon juice and sweetener. Stir in lemon peel and poppy seeds.

Add Carbquick and mix lightly by hand, just until Carbquick is moistened. Batter should be lumpy. Do NOT over-stir.

Divide batter evenly among 12 muffin cups.

Bake for 20 to 30 minutes, or until golden, and toothpick comes out clean.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 174 Calories; 16g Fat (68.2% calories from fat); 5g Protein; 11g Carbohydrate; 8g Dietary Fiber; 29mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : Sugar-Free Lemon DaVinci (or your own favorite brand) Syrup would be a suitable substitute for the lemon juice and one-fourth of the Splenda.

KI (using total carbs) = 1.04
KI (using 'net' carbs) = 2.16

Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Mushroom and Spinach Quiche

Recipe By :Julie Goheen
Serving Size : 6 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Breakfast Entree- Vegetable
Holiday Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh mushrooms -- sliced
1/2 cup chopped onion
2 Tablespoons olive oil
10 ounces frozen spinach -- thawed and drained
1 cup heavy cream
6 eggs
1/4 teaspoon salt
1 teaspoon pepper
1/3 cup grated parmesan cheese
1 1/4 cups shredded cheddar cheese

Saute mushrooms and onion in olive oil until all the liquid evaporates.

Stir in spinach.

In a bowl combine eggs, cream, salt, pepper.

Stir in spinach-mushroom mixture, parmesan and 1 cup of the shredded cheese.

Bake at 350 for 40 minutes.

Sprinkle with remaining cheese.

Let stand for 10 minutes before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 384 Calories; 33g Fat (76.1% calories from fat); 16g Protein; 7g Carbohydrate; 2g Dietary Fiber; 270mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES :
KI (using total carbs) = 1.95
KI (using 'net' carbs) = 2.19

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

My Version of Lisa's Broccoli Soup

Recipe By :Lisa Rae
Serving Size : 4 Preparation Time :0:00
Categories : Banta-Friendly Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiling water
4 chicken bouillon cubes
1 1/2 cups cold water
1 1/2 teaspoons ThickenThin not/Starch
10 ounces frozen chopped broccoli
1 stick butter
1/4 cup heavy cream
white pepper -- to taste

Add bouillon cubes to boiling water in a medium saucepan; stir to dissolve.

Add not/Starch to cold water, mix until smooth.

Combine not/Starch mixture with bouillon; bring to boil.

Add broccoli and cook for about 5 minutes, or until tender.

Using stick blender, blend soup right in the pan until only a few chunks of broccoli remain. Remove from heat.

Add butter and let it melt into the soup.

Add the cream and stir well.

Add white pepper to taste.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 287 Calories; 29g Fat (88.4% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 1009mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.

NOTES :
KI (using total carbs) = 2.73
KI (using 'net' carbs) = 3.87

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Onion Appetizers

Recipe By :Appetizers
Serving Size : 48 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Carbquik

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onions
1/4 cup butter -- melted
1 1/2 cup Carbquick
1 cup Carb Countdown 2%
1 egg
10 ounces sharp cheddar cheese -- grated
1 stick butter -- melted

Preheat oven to 350F. Grease a 13 x 9" pan; set aside.

Saute onion in 4 tbsp. butter.

Combine Carbquick, milk and egg.

Add onion and 1/2 of the cheese.

Pour into prepared pan.

Sprinkle with remaining cheese and melted butter.

Bake for 20 minutes, or until golden brown.

Cut into squares.

Description:
"Exported from COOKS.COM : Recipe Search and More"
Source:
"COOKS.COM"
S(Internet address):
"http://www.cooks.com/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 65 Calories; 6g Fat (72.0% calories from fat); 3g Protein; 2g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 96mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Fat.

NOTES :
KI (using total carbs) = 1.46
KI (using 'net' carbs) = 2.30

Nutr. Assoc. : 0 0 0 0 0 0 0
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Old 11-04-2004, 05:16 PM   #5
Way too much time on my hands!
 
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Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,303
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WOE: LC JUDDD
* Exported from MasterCook *

Party Cheese Ball

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Holiday Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1 1/2 ounces bleu cheese -- crumbled
2/3 cup Kaukauna smokey cheddar cheese spread
1 teaspoon Worcestershire sauce
1 Tablespoon dehydrated onion flakes
1/3 cup chopped pecans -- toasted

Combine all ingredients in bowl.

Mix with mixer until combined and smooth.

Refrigerate overnight.

Shape into a ball; roll in toasted chopped nuts.

Garnish top with maraschino cherry half.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 13g Fat (79.2% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

NOTES :
KI (using total carbs) = 2.04
KI (using 'net' carbs) = 2.12

Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Pecan Muffins

Recipe By :Glinda
Serving Size : 6 Preparation Time :0:00
Categories : Banta-Friendly Breads
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
2 Tablespoons butter -- melted
1 egg
4 Tablespoons flax meal
3/4 cup pecans -- ground
2 Tablespoons Splenda bulk
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Spray 6 medium muffin cups with PAM. (Note: I use the gray non-stick muffin pans.)

Put all ingredients in a bowl. Beat with electric mixer just until combined--no longer.

Divide batter into 6 muffin cups (they will be about 3/4 full--maybe a little more).

Bake about 20 minutes or until toothpick inserted comes out clean.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 199 Calories; 19g Fat (82.8% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES :
KI (using total carbs) = 2.04
KI (using 'net' carbs) = 2.73

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pepperoni Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pepperoni sausage -- finely chopped
16 ounces sour cream

Mix together and let sit overnight in refrigerator to blend flavors and soften pepperoni.

Serve with pork rinds or raw veggies.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 16g Fat (83.3% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 32mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.

NOTES :
KI (using total carbs) = 2.58
KI (using 'net' carbs) = 2.58


Nutr. Assoc. : 0 0


* Exported from MasterCook *

Philly Stuffed Mushrooms

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh mushrooms -- medium size
6 Tablespoons butter
8 ounces cream cheese -- softened
1/2 cup bleu cheese -- crumbled
2 Tablespoons onion -- finely chopped

Remove mushroom stems and chop; set aside.

Melt 3 Tablespoons of butter in skillet. Saute half of mushroom caps for 5 minutes. Remove from skillet and drain on paper towels. Repeat with remainder of butter and mushroom caps.

Saute chopped stems and onion in skillet, adding a pat of butter if necessary. Remove from heat. Set aside.

Combine cream cheese and bleu cheese, mixing until well-blended.

Stir in chopped stems and onions.

Fill caps with cheese mixture.

Place on cookie sheet and broil until golden brown.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 7g Fat (79.4% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 92mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES :
KI (using total carbs) = 1.87
KI (using 'net' carbs) = 2.12

Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Pumpkin and Sausage Soup

Recipe By :PhoebeHerself
Serving Size : 6 Preparation Time :0:00
Categories : Banta-Friendly Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken bouillon cubes
4 cups boiling water
1/2 pound sausage -- spicy
1/2 cup minced onion
1 clove garlic -- minced
1 Tablespoon Italian seasoning
15 ounces canned pumpkin
1 cup mushrooms -- chopped
1 cup heavy cream

Dissolve bouillon cubes in boiling water; set aside.

Brown sausage, drain, and then add the onion, garlic and herbs.

Stir in the pumpkin and mushrooms.

Add the broth and mix well.

Simmer 20-30 minutes.

Stir in the cream and simmer on low another 10-15 min.

Taste and add salt/pepper as needed.

Description:
"modified for Banta, from a recipe posted by PhoebeHerself"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 336 Calories; 31g Fat (80.4% calories from fat); 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 772mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES :
KI (using total carbs) = 1.84
KI (using 'net' carbs) = 2.17

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Flax Muffins

Recipe By :Kim in MN
Serving Size : 20 Preparation Time :0:00
Categories : Banta-Friendly Breads
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flax meal
1 cup chopped walnuts
2 1/2 teaspoons baking soda
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground nutmeg
3 Tablespoons ground cinnamon
liquid Splenda equivalent to 3/4 cup sugar
7 eggs
3/4 cup sugar-free syrup -- vanilla
7 Tablespoons vegetable oil
15 ounces canned pumpkin
3 Tablespoons vital wheat gluten

Preheat oven to 350F.

Mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients.

Fold dry ingredients into wet and mix well (don't overmix).

Transfer batter to muffin tins sprayed well with Pam.

Bake at 350° for 18-20 minutes or until an inserted toothpick comes out dry.

Store in freezer.

Source:
"http://www.lowcarbfriends.com/bbs/showthread.php?s=&threadid=285522"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 190 Calories; 15g Fat (67.3% calories from fat); 7g Protein; 9g Carbohydrate; 6g Dietary Fiber; 65mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES :
Muffin alone:
KI (using total carbs) = 1.17
KI (using 'net' carbs) = 1.89

Muffin with 1 tsp. butter added:
KI (using total carbs) = 1.37
KI (using 'net' carbs) = 2.18

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Roasted Red Pepper-Pesto Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flax seed -- ground
1/2 cup almond meal
1/4 teaspoon salt
1/4 cup butter -- melted

1 pound cream cheese -- softened
1 cup ricotta cheese
3 eggs
2 ounces grated parmesan cheese
1/2 cup pesto sauce
1/2 cup roasted red peppers -- drained and pureed

Preheat oven to 325F.

Toss flax meal, almonds and salt together in small bowl.

Drizzle butter over all and stir until combined.

Press onto bottom of 9-inch springform pan.

Bake for 10 minutes.

Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients.

Pour over crust. Bake for 55 minutes to 1 hour.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 260 Calories; 23g Fat (78.1% calories from fat); 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 289mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES :
KI (using total carbs) = 2.03
KI (using 'net' carbs) = 2.45

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Saganaki

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound kasseri cheese -- (or Kefalotyri)
1/4 cup butter
1/2 cup wheat protein isolate
1/4 cup brandy -- warmed
1/2 lemon

Slice cheese about 1/3 to 1/2 inch thick, then cut into serving-size pieces.
Dredge cheese in wheat protein isolate.

Melt butter. Cook cheese pieces in frying pan with butter. Do not burn; just lightly brown. (I used a non-stick pan for browning the cheese, then transferred to stainless steel for flaming & serving.)

Pour brandy over hot cheese. Ignite brandy. Douse flames with lemon juice. Serve hot.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 379 Calories; 30g Fat (74.7% calories from fat); 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 654mg Sodium. Exchanges: 2 Lean Meat; 0 Fruit; 4 1/2 Fat.

NOTES :
KI (using total carbs) = 2.15
KI (using 'net' carbs) = 2.19

Nutr. Assoc. : 0 0 0 0 0
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Old 11-04-2004, 05:16 PM   #6
Way too much time on my hands!
 
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Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,303
Gallery: Pami
WOE: LC JUDDD
* Exported from MasterCook *

Shrimp iMonelli

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Banta-Friendly Entree- Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large shrimp -- peeled
1 teaspoon nutmeg -- gound
1 Tablespoon olive oil
1 teaspoon salt
1/4 cup white wine
1 teaspoon black pepper -- crushed
1/4 cup heavy cream
1 teaspoon fresh garlic -- crushed
2 Tablespoons Parmesan cheese -- fresh, shredded
1 teaspoon oregano
1 teaspoon black pepper

Place olive oil in skillet on medium heat, add shrimp and saute for about 4 minutes.

Then add salt, garlic, oregano, black pepper, nutmeg and white wine.

Bring to a boil for 2 minutes.

Remove from heat: strain contents, holding liquid and removing shrimp.

Put liquid in skillet; add cream and parmesan cheese and bring to a boil.

Add shrimp and let simmer for 5 minutes until thickend.

Serve over pasta.

Source:
"iMonelli Restaurant, Lafayette, LA"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 20g Fat (80.4% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 1200mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.

NOTES :
KI (using total carbs) = 2.06
KI (using 'net' carbs) = 2.29

Served with 1/2 cup cooked spaghetti squash:
KI (using total carbs) = 1.40
KI (using 'net' carbs) = 1.61

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Smoked Salmon Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds cream cheese -- softened
4 eggs
1/3 cup heavy cream
1/3 cup flax seed -- ground
1/2 cup parmesan cheese -- divided
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
1/3 pound smoked salmon
1/2 cup swiss cheese -- grated
salt and pepper

Place cream cheese, eggs and cream in bowl of electric mixer and beat until smooth.

Generously butter a springform cake pan. Combine flax meal and 1/4 cup grated parmesan. Shake mixture around bottom and sides of buttered pan until coated. Wrap outside of pan in a double layer of 18" wide aluminum foil; set aside.

Cook onions and peppers in butter. Cut salmon into small pieces. Preheat oven to 350.

Stir salmon, Swiss cheese, remaining parmesan cheese and sauteed onion and green pepper into cream cheese mixture. Add salt and pepper to taste.

Pour batter into prepared pan and shake gently to level mixture. Set pan in a slightly larger pan on oven rack and pour boiling water into larger pan to a depth of 2 inches.

Bake for 1hour and 40 minutes. At the end of this time, turn off oven and allow cake to sit in the oven for 1 hour.

Lift cake out of its water bath and place on a rack to cool for at least 2 hours before unmolding.

Remove sides of pan and cut cake into small wedges.

Serve on lettuce with garnish of lemon wedge, cherry tomato and a sprig of fresh dill.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 262 Calories; 23g Fat (79.8% calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.

NOTES :
KI (using total carbs) = 2.28
KI (using 'net' carbs) = 2.52

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Smoked Salmon Dip

Recipe By :Kris B
Serving Size : 12 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1/4 cup bacon bits
1/4 cup chopped onion
4 ounces smoked salmon
4 ounces Cheddar cheese -- shredded
dash garlic powder

Combine all ingredients in a medium size bowl.

Stir to blend well.

Chill.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 18g Fat (84.0% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 296mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES :
KI (using total carbs) = 2.89
KI (using 'net' carbs) =3.00

Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Sour Cream Muffins

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Banta-Friendly Breads
Carbquik

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
1 cup sour cream
2 cups Carbquick

Preheat oven to 425F.

Combine all ingredients, being careful to avoid over-mixing.

Pour into greased or papered muffin cups.

Bake for 10 to 15 minutes, or until golden.

Yield:
"12 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2026 Calories; 182g Fat (68.8% calories from fat); 56g Protein; 130g Carbohydrate; 96g Dietary Fiber; 350mg Cholesterol; 2619mg Sodium. Exchanges: 1/2 Non-Fat Milk; 28 Fat.

NOTES :
KI (using total carbs) = 1.06
KI (using 'net' carbs) = 2.30

Nutr. Assoc. : 0 0 0


* Exported from MasterCook *

Spinach and Feta Squares

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Carbquik

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
2 cups Carbquick
2 cups heavy cream
10 ounces frozen chopped spinach -- thawed and drained
8 ounces feta cheese
1 stick butter -- melted

Preheat oven to 350F.

Beat eggs and add Carbquick and milk.

Stir in spinach.

Pour into 9x13 pan.

Crumble feta cheese on top and drizzle melted butter over cheese.

Bake for 40-45 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 16g Fat (75.5% calories from fat); 5g Protein; 6g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 233mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES :
KI (using total carbs) = 1.52
KI (using 'net' carbs) = 2.58

Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Spinach Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sour cream
1 cup mayonnaise
1 packet dry vegetable soup mix
10 ounces frozen chopped spinach -- thawed and drained
1 can waterchestnuts -- chopped

Combine the sour cream and mayonnaise.

Add remaining ingredients, stirring to combine well.

Chill for at least 4 hours.

Stir before serving.

Source:
"from the Knorr vegetable soup mix box"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 153 Calories; 16g Fat (90.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES :
KI (using total carbs) = 3.11
KI (using 'net' carbs) = 3.51

Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Spinach Souffle ~*~crockpot~*~

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Banta-Friendly Holiday
Vegetable ~*~CrockPot~*~

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds frozen spinach -- thawed and drained
1/4 cup green onions -- chopped
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1/2 cup cheddar cheese -- shredded
2 eggs -- beaten
1/4 teaspoon white pepper
dash nutmeg


Mix thawed and drained spinach together with onion.

Beat remaining ingredients and blend in spinach mixture.

Spoon mixture into a lightly buttered 3 1/2 quart crock-pot (or souffle dish to fit in a larger crock-pot) and cook on high for 2 to 3 hours.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 25g Fat (79.6% calories from fat); 9g Protein; 6g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

NOTES :
KI (using total carbs) = 2.06
KI (using 'net' carbs) = 2.82

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

White Dipping Sauce

Recipe By :Cheri
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer Banta-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups mayonnaise
1/4 cup prepared horseradish
3 Tablespoons lemon juice
1 teaspoon onion juice
1 Tablespoon worcestershire sauce
1 teaspoon fresh parsley
1/4 teaspoon tabasco sauce
1 clove garlic -- minced

Combine all ingredients; mix well and chill.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 18g Fat (97.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 139mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES :
KI (using total carbs) = 5.57
KI (using 'net' carbs) = 5.82

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Wings of Death

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Banta-Friendly
Entree- Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons hot sauce
4 Tablespoons soy sauce
4 Tablespoons oil

4 pounds chicken wings

4 Tablespoons butter -- melted
3 Tablespoons sugar-free honey
10 Tablespoons hot sauce
3 jalapeno peppers -- finely minced
2 Tablespoons spicy mustard
2 Tablespoons tomato paste
1 tablespoon soy sauce

Combine 4 Tablespoons hot sauce, 4 Tablespoons soy sauce and 4 Tablespoons oil in a plastic bag with wings and marinate for 3 to 4 hours.

Cook on grill for 30 to 45 minutes, or bake or fry wings until done.

While wings are cooking, heat remaining ingredients until boiling. (This should be fairly thick.)

When wings are cooked, toss with sauce and serve.

Source:
"http://www.lowcarbfriends.com/bbs/showthread.php?s=&threadid=206360"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 400 Calories; 33g Fat (73.5% calories from fat); 24g Protein; 3g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 1528mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.

NOTES : Omit seeds and membranes of jalapenos for less "heat".

KI (using total carbs) = 2.14
KI (using 'net' carbs) = 2.23

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Old 11-04-2004, 05:18 PM   #7
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,303
Gallery: Pami
WOE: LC JUDDD
Whew!!!!! That was a lot o' typing!!! (and I did it all in 5 minutes!)
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Old 11-04-2004, 05:22 PM   #8
Senior LCF Member
 
Join Date: Aug 2001
Location: Milwaukie, Oregon USA
Posts: 173
Gallery: Kris B
WOE: Atkins
Start Date: April 19, 2001
1,000 Island dressing
1c mayo
1 T sf ketchup
Sprinkle of Johnny’s salad elegance seasoning
Mix all together!
KI=8.27
---------------------------
Yummy egg breakfast
2 eggs (scrambled)
1T onion
2T peppers
2T bacon bits
2T heavy cream
½ T macadamia nut oil
½ T butter
1 oz cheddar
Melt butter & oil in a frying pan add onions & peppers to sautee. Add bacon, let it heat up then pour in the eggs (mixed w/ cream) and cheese.
KI=2.47
----------------------------------------
Ranch
1c mayo
1c sour cream
Uncle Dan’s powdered ranch seasoning
KI=5.83
------------------------------------------
Deviled eggs
4 eggs
¼ c mayo
½ t mustard
KI=2.99
---------------------------------------------
Ranch chicken
1-6 oz. chicken breast
3 T ranch
2 T ground pork rinds
Put chicken in a baking dish, cover with ranch and sprinkle pork rinds over the top. I also like to sprinkle some garlic powder and pepper on mine. Bake like you would a regular chicken breast.
KI=3.37
------------------------------------------
Cream cheese bacon eggs
1 egg (Scrambled)
1 oz cream cheese
1 T bacon bits
1 T onion
½ T mac nut oil
½ T h cream
Put oil in a frying pan add onions & sautee. Add bacon, let it heat up then pour in the egg (mixed w/ cream) and cream cheese.
KI =2.39
------------------------------------------
Salad
2 c lettuce 2 oz cheese
1 oz tomato 1 oz mushrooms
1 oz cucumber 1 T bacon bits
1 T Sunflower seeds
w/ 4T. 1000 island KI=2.64
-----------------------------------------
Taco chicken stuff
3 oz chicken
1 oz cheddar
1 oz jack cheese
¼ c sour cream
10 olives
1 T onion
I bake chicken breasts in the oven with a bit of water and a homemade version of taco seasoning until it falls apart. Sometimes I cook it in the crockpot. Anyway then I just mix all this stuff together in a bowl and eat! I couldn't figure out how to get the KI up high enough so I figured I would have dessert right after I ate this and sooooo.... this is what I came up with...

Add 1 c whipped cream for dessert and the KI=2.19
-----------------------------------
This is all I have figured out. I can't wait to see what you all have to add to this.

Kris B.

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Old 11-04-2004, 05:29 PM   #9
Senior LCF Member
 
Join Date: Aug 2001
Location: Milwaukie, Oregon USA
Posts: 173
Gallery: Kris B
WOE: Atkins
Start Date: April 19, 2001
1,000 Island dressing
1c mayo
1 T sf ketchup
Sprinkle of Johnny’s salad elegance seasoning
Mix all together!
KI=8.27
---------------------------
Yummy egg breakfast
2 eggs (scrambled)
1T onion
2T peppers
2T bacon bits
2T heavy cream
½ T macadamia nut oil
½ T butter
1 oz cheddar
Melt butter & oil in a frying pan add onions & peppers to sautee. Add bacon, let it heat up then pour in the eggs (mixed w/ cream) and cheese.
KI=2.47
----------------------------------------
Ranch
1c mayo
1c sour cream
Uncle Dan’s powdered ranch seasoning
KI=5.83
------------------------------------------
Deviled eggs
4 eggs
¼ c mayo
½ t mustard
KI=2.99
---------------------------------------------
Ranch chicken
1-6 oz. chicken breast
3 T ranch
2 T ground pork rinds
Put chicken in a baking dish, cover with ranch and sprinkle pork rinds over the top. I also like to sprinkle some garlic powder and pepper on mine. Bake like you would a regular chicken breast.
KI=3.37
------------------------------------------
Cream cheese bacon eggs
1 egg (Scrambled)
1 oz cream cheese
1 T bacon bits
1 T onion
½ T mac nut oil
½ T h cream
Put oil in a frying pan add onions & sautee. Add bacon, let it heat up then pour in the egg (mixed w/ cream) and cream cheese.
KI =2.39
------------------------------------------
Salad
2 c lettuce 2 oz cheese
1 oz tomato 1 oz mushrooms
1 oz cucumber 1 T bacon bits
1 T Sunflower seeds
w/ 4T. 1000 island KI=2.64
-----------------------------------------
Taco chicken stuff
3 oz chicken
1 oz cheddar
1 oz jack cheese
¼ c sour cream
10 olives
1 T onion
I bake chicken breasts in the oven with a bit of water and a homemade version of taco seasoning until it falls apart. Sometimes I cook it in the crockpot. Anyway then I just mix all this stuff together in a bowl and eat! I couldn't figure out how to get the KI up high enough so I figured I would have dessert right after I ate this and sooooo.... this is what I came up with...

Add 1 c whipped cream for dessert and the KI=2.19
-----------------------------------
This is all I have figured out. I can't wait to see what you all have to add to this.

Kris B.

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Old 11-04-2004, 05:35 PM   #10
Big Yapper!!!!
 
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Join Date: Jun 2004
Location: northern Indiana
Posts: 7,857
Gallery: becksterinindy
YAY I found Pami

Thanks so much for doing this guys!!! It is great for those of us who can figure nothing!!! Except how to eat fat,fat and more fat!!

I am surprised that some recipes have a KI below 2 though.
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Old 11-05-2004, 02:48 AM   #11
MAJOR LCF POSTER!
 
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Join Date: Oct 2003
Location: Florida Treasure Coast
Posts: 2,937
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Quote:
Originally posted by becksterinindy
I am surprised that some recipes have a KI below 2 though.
Add more butter. A banta girl can't have too much butter.

Thanks all for the recipes. Makes this so much easier for me to figure out how to change my own recipes over.
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Old 11-05-2004, 07:46 AM   #12
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Quote:
Originally posted by LCRedhead
Add more butter. A banta girl can't have too much butter.

Thanks all for the recipes. Makes this so much easier for me to figure out how to change my own recipes over.
Does this mean that the higher the KI is, the better it is for this diet?

Just curious...and trying to figure things out!

Marina
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Old 11-05-2004, 08:01 AM   #13
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Quote:
Originally posted by Romanissima
Does this mean that the higher the KI is, the better it is for this diet?

Just curious...and trying to figure things out!

Marina
Yes, Marina, it does. Come join us on the LC Challenge Board and look for BANTA BABES. You will find more info there.
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Old 11-05-2004, 10:57 AM   #14
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MR. NEEZIE'S KETOGENIC NO BAKE CHOC PIE

MR. NEEZIE'S KETOGENIC NO BAKE CHOC PIE
(this is a fat modified form of recipe called No bake choc cheesecake in recipe room)
(sure to kill your appetite)

Someone else will have to post the ki on this one as I dunno)

1 box of SF White Chocolate or Chocolate Pudding
1 package of full fat Cream Cheese
1/2 pint of Heavy Whipping Cream
2 oz finely chopped pecans
4 teaspoons of splenda(though I didn't use any and it was still great)
4 TAblespoons butter

First melt the 4 T of butter in the microwave, then add the 2 oz. of chopped pecans, and mix well. Press the pecan mixture into the bottom of a 9 inch pie plate, cover and place in the fridge. Next take a large mixing bowl and pour the Heavy whipping cream in(but reserve a small aomount to mix with the cream cheese later) start mixing on low with an electric mixer and slowly add the SF Pudding mix, mixing well the whole time. Beat on high until very thick and fluffy. In a separate bowl place the softened cream chese and the small amount of whipping cream which was held in reserve, beat on high until fluffy. Fold cream cheese mixture into pudding mixture and hand mix until blended. Scoop cheescake mixture into pie pan with pecan crust, spread out evenly and chill for at least one hour. Enjoy!
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Old 11-05-2004, 03:41 PM   #15
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* Exported from MasterCook *

Crab & Avocado Soup

Recipe By :LeighDear
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole avocados -- peeled & seeded
8 ounces crabmeat -- canned
4 whole Green Onions -- chopped very finely
4 tablespoons butter
1/2 teaspoon garlic powder
2 cups chicken stock
2 cups heavy cream
Salt & pepper to taste



Mash avocados and crabmeat in bowl. Saute onion in butter. Stir in garlic powder, and chicken stock . Add avocado and crab mixture to the liquid. Simmer for 20 minutes. Add cream and season to taste. Serve either hot or very cold.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 410 Calories; 40g Fat (84.5% calories from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 710mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 8 Fat.


8 servings per serving: Fat 40 Protein 8 Carbs 8= Keto Index 2.43
Net carbs Keto Index 2.77
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Old 11-05-2004, 07:46 PM   #16
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[COLOR=darkblue]
No Bake Cheesecake

Here's a perfect dessert that's full of fat! This is the creamiest and tastiest no-bake cheesecake. I serve it in little plastic wine glasses or champagne glasses I get at the party store.

2 8 oz blocks cream cheese, softened
1 cup heavy cream
1 packet unflavored gelatin
1 cup water
Juice and rind of one lemon
1 cup Splenda (I have stevia, but haven’t’ tried it with that)
Optional: add 1/2 cup of sour cream to add a bit of tang

1. Boil water in the microwave, then stir in the gelatin to melt. Stir until it dissolves completely

2. In a medium sized bowl, with a mixer, beat cream cheese until very soft and add Splenda and mix until fluffy (then add sour cream and mix until blended)

3. Mix in heavy cream, lemon juice and rind.
(If you find your lemon rind isn’t fine enough, put some Splenda in your food processor with the lemon rind and it will come out very fine – use the metal blade).

4. Add the gelatin mixture very slowly about a 1/4 cup at a time until well blended.

Divide into 8 serving and chill for at least 2 hours. It’s the creamiest no-bake cheesecake I’ve every had. Top it with fresh whipped cream to up the fat!

I made this for a Labor Day picnic and topped it with whipped cream. Everyone loved it. What’s not to like! It takes about 15 minutes to prepare.

Total for entire recipe:
calories: 2963......fat grams: 269 (90%).......carbs: 24

12 servings: calories: 246........fat grams: 22.........carbs: 2
(I worked this out on ******).

8 Servings: calories: 370…..fat grams: 37 carbs: 3
I think the amounts are okay.






[/COLOR]
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Old 11-05-2004, 11:53 PM   #17
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For the french silk pie -Originally posted by Pami
[B]* Exported from MasterCook *

French Silk Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 1/2 cups Splenda bulk
4 ounces unsweetened chocolate -- melted and cooled
2 teaspoons vanilla
4 eggs

Cream butter and sweetener until completely smooth.

Add chocolate and vanilla. Beat in eggs, one at a time, beating 5 minutes after each addition.

Turn into cooled pie shell. Chill.

Decorate with whipped cream before serving, if desired.
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Old 11-06-2004, 07:53 AM   #18
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Danielle's Cheesey Broccoli Cream Soup (KI=2.8)


2-2 1/2 cup Broccoli (1 medium head)
1/2 cup Heavy Cream
1/2 small onion
3 Tbs butter
2 cup chicken broth
4 oz cheese (I had some garlic chedder cheese that I used)*
4 oz cream cheese
water
Salt
pepper



1 Boil broccoli in a pot of water until broccoli is soft (not mushy).
2 While that is cooking saute onions in butter.
3 Place onion and broccoli (not including water!) into blender. Add some of the broccoli water if needed to puree (I used about 1/4 cup).
4 Return to saucepan and add broth, cream and cheeses.
5 Heat over medium heat until cheeses are soft. Keep stirring
6 Put it into the blender once more to really mix well. Top wih some shredded cheese, maybe a little diced tomato or sour cream!!


Servings: 5
Cooking time: 10 minutes
Ready in: 15 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 315.00
Calories From Fat (85%) 266.23
% Daily Value
Total Fat 29.60g 46%
Carbohydrates 3.20g 1%
Net Carbohydrates 3.20g
Protein 9.00g 18%



Cooking Tips
*I really like the slight hint of garlic taste and would probably add some if I didn'y use garlic cheese!
Consider adding a little Xantham gum or LC cheese sauce to make it a thicker soup
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Old 11-06-2004, 07:58 AM   #19
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Mare's LC Peanut Butter Pie (KI=3.09)


1/2 lb cream cheese
2 Tbs artificial sweetener --
1/2 cup peanut butter
1/2 cup heavy cream -- fluid
1 cup heavy cream -- whipped
1 Tbs of unsweetened cocoa powder to mix w/whip cream for a peanut butter cup taste



1 Beat cream cheese until fluffy.
2 Mix in sweetener and peanut butter.
3 Slowly add the 1/2 cup fluid cream, mixing well.
4 Whip remaining 1 cup cream until stiff.
5 Fold whipped cream w/cocoa into peanut butter mixture.
6 Pour into 9-inch springform* pan.
7 Freeze until firm.


Servings: 12
Yield: 12

Nutrition Facts
Serving size: serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 229.30
Calories From Fat (88%) 201.04
% Daily Value
Total Fat 22.67g 35%
Saturated Fat 11.00g 55%
Carbohydrates 2.75g 1%
Sugar Alcohols 0.00g
Net Carbohydrates 2.75g
Protein 4.42g 9%



Cooking Tips
*You may use a 9-inch pie or cake pan, but it is easier to serve after removing the ring, from the springform pan.
*For pre-maintenance and maintenance diet, you might want to pour the completed mixture into a 9-inch, homemade, graham cracker crust, made from sugar free graham crackers and melted butter.

==========================================


fat fast pumpkin pie

KI=1.91 with splenda KI=2.34 using sugar equivalents


8 oz cream cheese
1/3 cup splenda
1 whole egg
1 tsp vanilla
2 tsp cinnamon
1/2 tsp ginger
1 can pumpkin
2 whole eggs
1/2 cup whipping cream
3/4 cup splenda
1/2 cup almonds
2 Tbs butter
1/2 cup whipping cream



1 Cream the first 4 ingredients (cream cheese to vanilla)
2 Whip the next six ingredients pour on top of cream cheese mixture
3 Bake in a water bath for 40 minutes


Servings: 14
Cooking time: 40 minutes

Nutrition Facts
Serving size: 14 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 197.00
Calories From Fat (77%) 152.16
% Daily Value
Total Fat 17.50g 27%
Saturated Fat 8.36g 42%
Cholesterol 86.45mg 29%
Sodium 153.34mg 6%
Potassium 154.07mg 4%
Carbohydrates 6.93g 2%
Dietary Fiber 1.79g 7%
Net Carbohydrates 5.14g
Protein 4.50g 9%


========================================

CHOCOLATE PUDDING (KI=3.39)


2 Tbs cocoa, sifted
1/8 tsp salt
3/4-1 tsp xanthan gum *
1/2 cup heavy cream
1/2 cup water
1/4 cup granulated Splenda (1/4 teaspoon plus 1/8 teaspoon liquid Splenda)
1/2 tsp vanilla



In a 4-cup glass measure or medium microwaveable bowl, whisk together the cocoa, salt, xanthan gum and Splenda (if using granulated). Combine cream and water; gradually mix about 1/2 the liquid into the dry mixture, whisking until completely moistened. Gradually whisk in the rest of the liquid and liquid Splenda, if using. Microwave on HIGH about 3 minutes, whisking briskly about every 30 seconds or so until thickened. Watch closely so it doesn't boil over. Whisk in vanilla; pour into 2 small dessert dishes and chill well.


Servings: 2
Yield: 1/2 cup each

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 222.00
Calories From Fat (87%) 192.28
% Daily Value
Total Fat 23.00g 35%
Carbohydrates 6.00g 2%
Dietary Fiber 3.00g 12%
Net Carbohydrates 3.00g
Protein 2.00g 4%



Cooking Tips
* If you plan to eat this plain, 3/4 teaspoon xanthan gum is fine for a soft-set pudding, but it you want to use the pudding in a layered dessert, I suggest using a full teaspoon. This is very good once it has chilled, but the consistency is slightly different than regular cooked pudding. The xanthan gum makes it a little bit "gluey", but it's not unpleasant. Also, the pudding doesn't get a skin on it like regular cornstarch pudding does.


==========================================

Pumpkin Pudding (KI=2.36)


15 oz Plain Pumpkin
6 oz of Hood CC whole milk
3 oz Heavy Cream
3 oz Water
2 eggs
3/4 Tbls. cinnamon
1 tsp clove
1/2 tsp nutmeg,
1/4 tsp allspice
6 oz cream cheese
3/4 cup sugar equivalent -I used 1/2C liq stevia equivalent (16 drops), 1 Tbls. Ethryitol, 1 Tbls. Malitol
1/2 tsp ginger



1 Put all ingredients into a saucepan and heat gently over medium heat, just to ensure all spices are mixed and incorporated well. Place pumpkin mixture into a pan (I used a large loaf pan just cause it was handy, but really anything will do). Heat at 350 degrees for about 45 mins or until the top is set. Divide into 6ths.
2 **I ended up having to add 1 oz of cream cheeseper serving (6 oz all together) to up the KI. Next time I would even just incorporate it into the recipe. But for the time being, I just heat up 1 oz cream cheese in microwave until soft and mix into pumpkin mix. VERY YUMMY


Servings: 6
Cooking time: 45 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 222.08
Calories From Fat (82%) 181.70
% Daily Value
Total Fat 30.00g 46%
Cholesterol 122.06mg 41%
Sodium 301.00mg 13%
Potassium 236.53mg 7%
Carbohydrates 5.00g 2%
Sugar 0.29g
Sugar Alcohols 0.00g
Net Carbohydrates 5.00g
Protein 10.00g 20%
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Old 11-06-2004, 10:10 AM   #20
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UMMM Not sure what banta is. These recipes look like the way I like to eat though. THANKS
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Old 11-06-2004, 12:51 PM   #21
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Dizneegirl's Coconut Flax Muffins

2 eggs
1/8 teaspoon stevia, or to taste (equal to 1/2 cup sweetness)
dash salt
2 tablespoons DaVinci (I used german chocolate cake)
1/4 cup coconut oil
4 tablespoons melted butter
1/3 cup vanilla whey protein
1 cup flax meal
1/3 cup unsweetened coconut flakes
2 teaspoons baking powder

Mix all ingredients and let rest several minutes. Fill 6 muffin tins (I use a silicone pan, you may need to grease metal pans) and bake at 350 degrees for about 12 minutes, until top springs back when lightly touched. Remove from pan and let cool. Makes 6 muffins.

Per Muffin (using Designer Whey Protein): 284 Calories; 27g Fat (78.9% calories from fat); 9g Protein; 7g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 313mg Sodium

2.97 (w/net carbs)
1.95 (w/total carbs)
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Old 11-06-2004, 03:20 PM   #22
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Sausage Cabbage Wraps KI=2.04

1/8 cup minced onion
1 T butter
1 cup shredded cabbage
2 ground breakfast sausage patties
1 cabbage leaf

saute onion in butter. Add cabbage and sausage (I ground these up in mini food processor). cook until done. Steam cabbage leaf (can microwave for about 35 seconds). Wrap sausage cabbage mix in steamed cabbage leaf.

534 Calories
43g. fat
35g Protein
6g Carbs- 2g fiber
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Old 11-06-2004, 03:52 PM   #23
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What's banta and KI????
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Old 11-06-2004, 03:57 PM   #24
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Banta is a ketogenic WOE them emphasizes high fat (75% or more), low carbs( around 10% or less), and moderate to low protein (20% or less). A KI is the Ketogenic Index. The higher the KI (ranges from 0-9) the higher the fat burning. Feel free to come visit out thread on the challenge board:
Banta Babes (and Buffs) Thread
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Old 11-07-2004, 01:24 AM   #25
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Quote:
Originally posted by Pami

Pecan Muffins

1/2 cup sour cream
2 Tablespoons butter -- melted
1 egg
4 Tablespoons flax meal
3/4 cup pecans -- ground
2 Tablespoons Splenda bulk
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Are the pecans supposed to ground "fine" like a flour, or left relatively coarse???

Also, do you measure out 3/4 cups and THEN grind them, or do you grind them and THEN measure out 3/4 cup???
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Old 11-07-2004, 05:14 AM   #26
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For those who want to make their own yogurt. In this recipe there is no guessing about carbs or wondering if draining the whey takes them out! I use jelly canning jars...perfect serving size.


* Exported from MasterCook *

Yogurt Banta

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups carbcountdown whole milk
1 cup heavy cream
1/4 cup yogurt

Fat 24
Protein 11
Carbs 4

Keto Index 2.16

In sauce pan heat milk and heavy cream until it just starts to boil. Remove from heat until almost completely cooled or about 110 degrees. I usually cool it down over a bowl of ice. Whisk in the yogurt until completely Incorporated. Process in yogurt maker or put yogurt in covered container an place container in a protected spot (it must not be moved or touched). Cover container with a large towel or blanket and allow it to sit at least overnight.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 24g Fat (78.2% calories from fat); 11g Protein; 4g Carbohydrate; 0g Dietary Fiber; 95mg Cholesterol; 24mg Sodium. Exchanges: 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

Last edited by LCRedhead; 11-07-2004 at 05:16 AM..
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Old 11-07-2004, 05:48 AM   #27
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Quote:
Originally posted by MrsJackSprat
Are the pecans supposed to ground "fine" like a flour, or left relatively coarse???

Also, do you measure out 3/4 cups and THEN grind them, or do you grind them and THEN measure out 3/4 cup???
This is actually Glinda's recipe.

She says measure first, THEN grind.
I grind them very finely (stop the food processor like a split-second before I have pecan butter)!!
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Old 11-07-2004, 08:20 AM   #28
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Quote:
Originally posted by Pami
[color=darkblue]

* Exported from MasterCook *

Holiday Jell-O Salad

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Holiday Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces crushed pineapple in water -- canned
water
4 teaspoons lemon juice
3 packages sugar-free lime gelatin -- (4-serving size)
1 cup mayonnaise
1 cup heavy cream
2 cups cottage cheese
1 cup chopped pecans
1 cup celery -- diced
Splenda, optional -- to taste

Drain pineapple, set aside. Add water to pineapple liquid to measure 2 cups. Stir in lemon juice.

Bring to a boil; stir in gelatin powder until dissolved.

Fold in remaining ingredients. Taste and add Splenda, if needed.

Turn into a pretty serving dish and chill until firm.

Or chill in a rectangular cake pan. Cut into squares when set and serve each on a lettuce leaf.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 23g Fat (80.9% calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat.

NOTES :
KI (using total carbs) = 2.06
KI (using 'net' carbs) = 2.23


Nutr. Assoc. : 0 0 0 5739 0 0 0 0 0 0
[/color]
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Old 11-07-2004, 03:11 PM   #29
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Here are some recipes from the Banta site:


Stuffed Chicken 1.95


2 Chicken breasts
4 slices bacon (not Canadian)
4 oz grated Mozzarella

1 cup mushrooms
1 cup grated almonds
0.5 cup olive oil
2 eggs
Italian spice mix


Flatten out a chicken breast for stuffing. Lay 1 layer
of bacon on top of chicken

Place a layer of mozzarella over breast. Mince a good
size mushroom and mix with 3/4 ground almonds and
Italian spices and oil and mush to make a stuffing.
Roll the chicken breastusing toothpicks. Beat an
egg and place in one bowl. Dip rolled breast in egg;
coat with the rest of almonds. Cook the chicken in the
oven as you would with any chicken dish.


Calories 3056.19 1900 160.85%
Protein (g) 204.2950 408.58%
Fat (g) 238.7463.33 376.98%
Carb (g) 35.3-- --
Fiber (g)11.39-- --
========================================

Soybean Chili Recipe 1.54

1 c chopped onion
1/2 cups soybean oil
1 c dry soybeans
1 c ground beef
15 oz. can tomato sauce
1/2 cup brown sugar substitute (ask us for more info)
1/2 tsp salt
1 tsp black pepper
2 tsp ground cumin
2 Tbs minced garlic
1 Tbs chili powder

Heat oil in large pot. Cook onions until soft; add
beans. Stir in all remaining ingredients. Boil, reduce
heat to low and simmer for 30 to 45 minutes.

Calories: 2522
Fat: 194 g
Sat: 40 g
Poly: 86 g
Mono: 54 g
Carbs: 88 g
Fiber: 20 g
Protein: 125 g
====================================

Apple-Brie Omelette 2.34

1/2 apple, sliced
2 1/2 tablespoons butter
2 eggs
2Tbs heavy cream
Salt & pepper
1/2 c diced Brie cheese

Saute 1/2 apple in one Tbs. butter. Beat together
two eggs, cream, and salt & pepper. Melt 1 1/2 Tbsp.
butter in omelette pan over high heat until foam
begins to recede but before beginning to color. Pour
in egg mixture and prepare omelette, beating to
lighten but still allowing it to set on the bottom.
Fill with sauteed apples and 2 Tbsp. diced Brie
cheese.

Calories 956.55 290032.98%
Protein (g)37.226359.08%
Fat (g)84.9896.6787.91%
Carb (g)13.21-- --
Fiber (g) 1.86-- --
=======================================

REAL MAYO Recipe
keto index=7.16 - your best
choice!

1 c Olive oil
2 Egg yolks
2 tb Lemon juice
Salt and pepper
Paprika


Beat eggs or egg yolks until thickened; add 1/3 of
oil, 1 teaspoon
at a time; continue beating, all oil has been added.
Add a few drops
of lemon juice. Add seasonings to taste.
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Old 11-08-2004, 04:11 AM   #30
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If you are looking for a nice roll to eat with dinner or that fantastic pumpkin sausage soup.........I played with this recipe and came up with a nice low carb muffin/bread roll if you are eating CQ 3 NET carbs. Next time I will use fresh herbs and maybe a combo of them.....IE rosemarry, fresh dill, parsley,
Keto Index 1.34 before butter.......a banta girl can never have enough butter! I haven't had enought time to play with the recipe to increase the fat content yet.

* Exported from MasterCook *

Sour Cream-Dill muffins makes 6

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup carbquickLC
1/2 cup Monterey jack cheese -- shredded (shred first then scoop up 1/2 cup) do not pack in.
1/4 cup carb countdown whole milk
2 tablespoons yogurt homemade or sour cream
1 packet splenda
1/4 teaspoon dill weed -- dried
1/4 teaspoon mustard -- ground
1 whole egg


1. Heat oven to 350ºF. Pam spray muffin tin.
2. Stir together all ingredients just until moistened. Spoon into muffin pan.
3. Bake 20 minutes. Cool 5 minutes.


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Per Serving (excluding unknown items): 116 Calories; 8g Fat (48.8% calories from fat); 8g Protein; 11g Carbohydrate; 8g Dietary Fiber; 41mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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