Ladies from the Weight Loss Journal - Our Favorite Recipes

[sjl330]

Originally Posted by PalmTreeGal

I'm thinking I'll make this this week. Anyone know if the 8 oz tomato sauce is by weight or volume?

I'm pretty sure they mean an 8 oz. can. That's what I would use. I think I'm making these this week too. They really sound good!

[PalmTreeGal]

I had some tomato sauce in my freezer. So an 8 oz can is 8 fluid ounces?

[sjl330]

Yes, it is.

[PalmTreeGal]

Thank you!

[KrystaLyn]

Tuna Egg Waldorf (from 500 LC recipes)
2 ribs of celery, diced
1/4 c. diced red onion (or green onions for a milder flavor)
1/2 c. diced red apple (I used a fuji)
1/2 c. chopped pecans, toasted
1 can tuna
3 hard boiled eggs, chopped
1/2 - 3/4 c. mayo
salt, to taste

Mix all together and enjoy!

[Debralynn]

These are really fun to get creative with!

Here is the basic recipe:

cream cheese muffins

1 package cream cheese (block style is best) 8 oz
1 egg
1/4 cup splenda (or sweetener of your choice)
1/4 tsp pure vanilla

soften cream cheese about 40 sec in microwave, add in other ingredients and mix until smooth with electric mixer.

Line muffin pan with paper or foil muffin cup (foil work best, these are sticky!)
Will make 6 regular size, or 12 minis

Bake at 350 for about 20 min. Put in fridge after cooling, eat cold (I like to let them cool gradually in the oven w/door ajar for a while, lessens the sinking!)

They kind of sink in the middle when they cool, but they are super yummy.

They are about 2 grams carb a piece for the large size. Some like to top with s/f jam or whipped cream, but I think they are fine the way they are, and would rather keep the carb count as low as possible.

Some good add-ins: Raspberry Davinci and a fresh raspberry on top
Vanilla Davinci and unsweetened coconut, topped w/sliced almonds

[Debralynn]

This is one of my all time favorites! The family loves it!

Broccoli Cheese Casserole

An easy broccoli casserole with a little onion, mayonnaise, eggs, and cheese.
INGREDIENTS:
1 package (10 ounces) frozen broccoli cuts
2 eggs
1/2 cup mayonnaise
1 small onion, finely chopped
1/2 cup shredded sharp Cheddar cheese
salt and pepper

PREPARATION:
Cook broccoli 3 to 5 minutes; drain. Whisk together eggs and mayonnaise; add broccoli and onion and cheese. Add salt and pepper to taste. Place in a greased casserole. Bake at 350° for 35 to 40 minutes.
Serves 4.

[Debralynn]

Red, White and Bleu Cheese Slaw


Half a head of red cabbage, shredded
Half a head of white cabbage, shredded
Half a cup of crumbled bleu cheese, divided equally
2 green onions, thinly sliced
1/2 cup good mayo
1/4 cup buttermilk
1 teaspoon minced garlic
salt and pepper to taste

Combine cabbage and green onions in a medium bowl.

In another medium bowl, combine mayo, buttermilk, garlic, 1/4 cup of the blue cheese, a pinch of salt and pepper. Mix w/electric mixer until smooth.

Pour dressing over cabbage mixture and sprinkle with remaining blue cheese, tossing to coat. Adjust seasonings with salt and pepper, to taste. Cover and chill for 3 to 4 hours.

This is great as a side dish, or topped with chicken breast coated in buffalo sauce. I also love it instead of lettuce in low carb wrap sandwiches!

[Low Carb Mommy]

LINDA SUE'S LASAGNA
1 pound ground beef
1 clove garlic, minced
2 cups spaghetti sauce *
1 cup ricotta cheese
1 egg
Salt and pepper, to taste
1/2 pound deli roast turkey, thinly sliced **
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese

Brown the ground beef along with the garlic; season with salt and pepper. Drain fat and stir in 1 cup of the spaghetti sauce. In a small bowl, blend the ricotta cheese and the egg; season with a little salt and pepper. Grease an 8x8" baking dish and line the bottom with a single layer of turkey slices. I used three 6 or 7-inch long slices per layer. Layer remaining ingredients in this order:

1. Half the meat sauce
2. Half the mozzarella
3. Layer of turkey slices
4. Remaining meat sauce
5. Ricotta mixture
6. Remaining mozzarella
7. Layer of turkey slices, then lightly press down to even out the top of the lasagna
8. 1 cup plain spaghetti sauce
9. 1/4 cup Parmesan cheese

Bake at 350º 30-40 minutes. Let stand 10 minutes before serving.

Makes about 6 servings

* The carb counts are based on using spaghetti sauce that has 16 net carbs per cup.

** Make sure to use a brand that's sugar free, such as Boar's Head. Ask the deli to slice it thin, but not so thin that you can't peel the slices apart.

Per Serving: 456 Calories; 28g Fat; 38g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs


HERE IS THE AMOUNTS & CARB COUNTS IF YOU WANT TO FIX A 9x13 LASAGNA:

2 pounds of ground beef
Garlic= .5
1 Jar of LC spaghetti sauce(3 cups)-3 carbs per 1/2 cup-18
2 cups of ricotta cheese-8
2 eggs-1.2
Salt & Pepper
1 package of thinly sliced turkey (17 slices)-4(mine had 1 carb per 4)
12 oz. package shredded mozzarella cheese-5.2
1/2 cup Parmesan cheese-1.8

Total: 38.7 carbs
6 servings: 6.4 per square

[Low Carb Mommy]

Crustless Spinach Quiche

1 10-ounce package frozen, chopped spinach (5 carbs)
3 green onions chopped(.5 carbs)
4 large eggs (2.4 carbs)
16 ounces cottage cheese (8 carbs)
2 cups grated cheddar cheese (10 carbs)

Combine spinach, green onions, eggs, cottage cheese, and cheddar cheese. Put into a quiche pan or 10-inch pie plate treated with non-stick spray. Back uncovered in a preheated 325 oven for 50 minutes until center is set.

Total carb count 26. Cut into 8 slices. Only 3.2 per slice.

[lisabinil]

Lisa's Cheddar Faux Apple Pie Dip

3 chayote squash
2 tbl butter
2 pkts SF Alpine Cider Mix
pumpkin pie spice to taste
1/2 c chopped walnuts
8 oz cream cheese, softened
1 1/2 c shredded sharp cheddar cheese
1/2 c sour cream

Peel the chayotes and remove the seeds. I used gloves since the chayotes will ooze a thick clear fluid which is sticky. Slice them into bite size pieces. Put them in a covered microwaveable dish and microwave until tender, 5-6 minutes. Melt the butter in a skillet and add drained chayotes and the SF Alpine Cider Mix. Saute this mixture until the chayote browns a bit and then season to taste with the pumpkin pie spice or plain cinnamon if you prefer. These should be well seasoned so the dip will not be bland. You can also add extra sweetener if you choose. Stir in the chopped walnuts. You can cool and refrigerate the chayotes at this point if you are making it ahead of time. In a mixing bowl blend the softened cream cheese, sharp cheddar cheese and sour cream until well mixed. Spread this mixture into a pie plate and top with the faux apples. Bake in a 350 degree oven for 20-25 minutes or until heated through. Serve with lc crackers or celery sticks. Approximately 30 net carbs for whole recipe of dip.

[soon]

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[seb]

Dottie's Cheesy Green Bean Casserole

2 cans French cut green beans.
1 can (4 ounce) mushrooms - drained
1/2 medium onion - sliced thin and separated into rings
2 stalks celery - diced
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup assorted shredded cheeses
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Melt the butter in skillet and saute the onions, celery and mushrooms until soft.
Blend mayonnaise and cream.
Mix everything together in a casserole and bake at 350 degrees covered for 30 minutes. Uncover last five minutes until slightly browned.

[kimlou]

Thanks ladies ! they all sound wonderful. Just spent 10 minutes copying and pasting these recipes.

[dfc123]

This is a great thread! Thanks for posting the recipes. A few questions:

1. In the Lasagna w/o Noodles recipe
How much marina sauce? I copied the the Fast and Easy Marinara Sauce recipe. Does anyone know if this recipe would make enough?

2. Chocolate Molten Cake recipe
Can almond milk be subbed for heavy cream? What is a sub for Da Vinci syrup?

Thanks! I'm trying to get the hang of cooking and most importantly planning ahead.

Fern

[Soobee]

If you need a Tablespoon of Davincis, add 1 T of water and 1 T of Splenda. If you want Kahlua flavored syrup, use 1 T coffee and 1 T Splenda for 1 T of Davincis.

[dfc123]

Thanks Soobee. I didn't realize the substitution was so easy!

[KrystaLyn]

Ok, a new recipe from me!

This would probably be for OWL or maintenence depending on when you add in apples, but you could probably eat it with celery, too:

Peanut Butter Apple Dip
1 cup SF vanilla yogurt
1/2 cup SF peanut butter
1/8 teaspoon ground cinnamon
1/2 cup SF Cool Whip (or whipped cream sweetened w/ Splenda)

In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping. Refrigerate until serving. Serve with apples. Yield: 1-2/3 cups.

[Debralynn]

Parmesan Crusted Tilapia

2 lbs tilapia fillets
1/2 cup grated parmesan cheese (green can kind)
1/4 cup shredded parmesan
1/3 cup mayonnaise or ranch dressing(the ranch gives it more "zest")
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
salt & black pepper


Preheat oven to 350 degrees.
In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
Do not stack fillets.
Season fish w/ salt and pepper
In bowl combine grated cheese, mayonnaise (or ranch), and garlic powder
Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
Remove from oven
Spread with cheese mixture and sprinkle shredded cheese on top, BROIL until golden brown, about 2 minutes.

Baking time will depend on the thickness of the fish you use.
Watch fish closely so that it does not overcook.
Makes 4 servings.

[rosethorns]

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[Debralynn]

Deb's Version of Crack Slaw

Ingredients

1 bag of cole slaw or broccoli slaw (I use half of each!)
1 lb ground beef (or chicken or turkey!)
garlic (minced, about 1/2 tsp)
2 TBSP sesame oil
Soy sauce to taste
chili garlic sauce to taste
Optional: peanuts or sliced almonds


Directions:

Brown the ground beef in a pan. I season mine with a bit of salt and pepper, maybe some garlic salt.
Remove from pan and set aside.

In same pan add the sesame oil. (Let pan cool a bit before adding oil, it burns easily) Add the garlic and sautee.

Toss in the slaw and "stir fry" till desired doneness. (Translucent for cabbage, a bit longer for broccoli)

Stir in the ground beef and turn off the heat.

Add soy sauce ( I use about 2 T)

Add tsp or 2 of chili garlic sauce to taste.

Try not to eat the whole recipe at once! Wrap this in lettuce as well if you want!

BTW, it is the korean chili garlic sauce in the jar with the rooster, found in the Asian food section of most grocery stores. (It has less than 1 gm carb. Don't get the one in the big squeeze bottle, it has sugar in it!)
__________________

[mauitammy]

Wow! These sound amazing! Thanks!

[TXLoser]

Originally Posted by Low Carb Mommy

Crock pot Rotisserie Chicken

1 whole chicken
Spray olive oil
Lawry's seasoned salt

Ball up aluminum foil and put in bottom of crock pot. Place seasoned chicken on top. Cook 4-6 hours.

Do we cook this on high or low?

TIA

[CrzyCatLady]

*bump*

[KellBell1234]

yum! There are some great recipes here! Thanks for sharing!

[Determinedtolose]

I absolutely love this!!

From LindaSue's website. It's Induction friendly too.

KOREAN CHICKEN
5 bone-in chicken breasts, with skin
5 tablespoons soy sauce
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon black pepper
4 green onions, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water

Mix all but the chicken in a small bowl. Place the chicken in a large ziploc bag and pour in the marinade. Place in a pan (in case of leaks) and marinate 4 hours or overnight, turning the bag occasionally. Drain the marinade and discard. Grill the chicken or bake in a greased 9x13" baking pan at 350º for 45-60 minutes, or done to your liking. Don't discard the drippings in the pan, they are good served over the meat.

Makes 5 servings
Can be frozen

With granular Splenda:
Per Serving: 355 Calories; 15g Fat; 48g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 351 Calories; 15g Fat; 48g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs


LindaSue's comments:
I got the idea for this marinade from the bulkogi recipe I made recently. I think it would also be good for marinating chicken thighs or boneless breasts. You could also cube some chicken and make shishkabobs.

[Determinedtolose]

Another must do, from LindaSues recipes!


CHOCOLATE TRUFFLE TORTE
6 ounces Lindt 70% cocoa dark chocolate, chopped *
1/2 cup butter, cut up
Pinch salt
1 cup granular Splenda or equivalent liquid Splenda
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional

In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.

Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.

Makes 8-10 servings
Freezing not recommended

* If you can tolerate the bitterness, you can save quite a few carbs by using Lindt 85% cocoa extra dark chocolate. I haven't tried it myself, but I've included the counts below for that version.

With granular Splenda:
Per 1/8 recipe: 330 Calories; 30g Fat; 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs
Per 1/10 recipe: 264 Calories; 24g Fat; 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 318 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Per 1/10 recipe: 254 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs



You may recognize this as the filling from my Chocolate Silk Pie recipe. Due to the amount of real sugar in this recipe, this is only suitable for maintenance or for a very special treat. It's not all that sweet, but at least it doesn't have the usual bitterness of most chocolate and Splenda desserts. I have a feeling that it would be quite bitter made with 85% chocolate though. If you don't overbake this, the texture will be very soft and truffle-like. Click the photo to see a close-up.

MADE WITH LINDT 85% COCOA EXTRA DARK CHOCOLATE:

With granular Splenda:
Per 1/8 recipe: 325 Calories; 30g Fat; 5g Protein; 8g Carbohydrate; 1.5g Dietary Fiber; 6.5g Net Carbs
Per 1/10 recipe: 260 Calories; 24g Fat; 4g Protein; 7g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 313 Calories; 30g Fat; 5g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs
Per 1/10 recipe: 250 Calories; 24g Fat; 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

[Determinedtolose]

And one more from LS recipes! I love this one too!

RASPBERRY-ALMOND CRUMB CAKE
3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

3 ounces cream cheese
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white

1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds, 2 tablespoons

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. Reserve 1/2 of the crumb mixture for the topping and keep chilled until needed.

To the remaining nut mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with a mixer until blended. Spread in greased 8-inch round cake pan.

In the same mixing bowl, beat the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white on medium speed until smooth. Spread evenly over the batter in the pan. Top with dollops of jam. Sprinkle the reserved topping and sliced almonds over the top. Bake at 350º 30 minutes, or until the cake springs back when lightly touched. Cool before serving.

Makes 8 servings
Can be frozen

* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs


LindaSue's comments:
This is so pretty and delicate. It would be lovely for breakfast or tea. I used blackberry sugar free preserves for mine, but you can use any flavor. The servings are small, but satisfying. Click the photo above to see a close-up. Below is a photo of the entire cake. Click the photo to see a close-up.

[Martha07]

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[mac24312]

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