|09-20-2007, 02:09 PM||#1|
Senior LCF Member
Join Date: Nov 2006
Start Date: September 2010
Garlic Bread Substitute
I'm making chicken parmesan tonight and would really like to make some type of mock garlic bread to go with it.
I've mastered the revolution rolls. Is there a variation on those that is similar to cheesy garlic bread?
|09-20-2007, 04:54 PM||#2|
Major LCF Poster!
Join Date: Oct 2004
WOE: moderate carbs
Start Date: March 2001
How about trying this recipe from LindaSue's website.
4 ounces cream cheese, softened
1/3 cup heavy cream
1/4 cup parmesan cheese, 1 ounce
1/2 teaspoon garlic powder
8 ounces mozzarella cheese, shredded
Beat the cream cheese and eggs with a whisk until smooth. Add the cream, parmesan and seasonings. Grease a jelly roll pan very well (I used an 11 1/2 x 17" pan and it came out very, very thin. I might try a smaller pan next time); spread the mozzarella evenly in pan. Pour egg mixture over cheese. Spread slightly with a spatula. Bake at 350║ for 20 minutes until lightly browned. Cool on rack, then cut into 24 pieces. If desired, spread a little butter on them and sprinkle with garlic powder and parmesan cheese; broil just until butter is bubbly and very lightly browned.
Makes 24 servings
Per Serving: 73 Calories; 6g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
This can also be used as a pizza crust. Add desired toppings (add carbs to total) and bake until cheese is melted and pizza is bubbly. I haven't tried this yet, but it is the same crust as the Deep Dish Pizza recipe, but a lot thinner.
|09-20-2007, 06:27 PM||#3|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
There was a thread a while ago about melting string cheese in a frying pan. You put it directly in the nonstick pan, no grease needed, sprinkle it with garlic powder, and melt it. It will be crispy on the bottom and melty on the top. If you like it all crispy, turn it over and brown on the other side.It isn't garlic bread, but it's delicious.
|09-20-2007, 06:33 PM||#4|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
We made Parmesan crisps to eat with zoodles (zucchini noodles) and meat/marinara sauce.
I took freshly-grated Parm cheese and put about 1 tsp. mounds on some nonstick baking sheets. Sprinkled each mound with a little garlic powder, and a little flax meal, and flattened them out a bit. Baked at 400* til bubbling had nearly stopped and they were just browning. Let cool a minute, then remove with spatula to a plate.
Again, not garlic bread, but really good!
The Artisan bread thread also has some garlic bread iterations, it's pretty much like what LindaSue has on her website though. It's also very good and more "bread-like" than the cheese type stuff, but we really love the cheesy things!
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