Ladies from the Weight Loss Journal - Our Favorite Recipes

[jigglenomore]

Wow, how did I miss these? Debralynn, can the coating you use in your tilapia recipe be used on chicken breasts? TIA!

[Determinedtolose]

bumping this because these recipes look good!!

[Low Carb Mommy]

I got these recipes from Rachael Ray who fixed these on "The View" last week. They would make great party appetizers.


DEVILED HAM & EGGS

12 large hard-boiled eggs, peeled
¼ pound deli-sliced ham, coarsely chopped
3-4 tbsp mayonnaise just enough to blend
2 rounded tbsp yellow mustard
2 tsp hot sauce
2 tbsp pickle relish
½ small onion
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh dill
Salt & pepper

1. Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
2. Place the ham in a food processor and grind or very finely chop it. Add the ham to the yolks along with the mayo, mustard, hot sauce, and relish. Grate 3 to 4 tablespoons of onion directly over the bowl so that all of the onion juice falls into the eggs. Add the parsley, dill, and salt and pepper. Mash everything together to make a smooth filling, adding a little extra mayo if necessary.
3. Over stuff the eggs; you will have plenty of filling.
Makes 1 dozen



BACON & DEVILED EGGS

12 large hard-boiled eggs, peeled
8 slices of good quality smoky bacon
3 to 4 tablespoons mayonnaise
1 teaspoon sweet smoked paprika
2 tablespoons yellow mustard
½ small onion
1 teaspoon hot sauce
Salt and pepper
4 grape or cherry tomatoes
1 romaine lettuce leaf, finely chopped
Preheat oven to 375° f

1. Cut the rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
2. Bake the bacon on a slotted pan for 15 minutes, or until crisp. Drain and cool the bacon on paper towels, then chop it fine. Break the egg yolks up a little bit using a fork. Add three quarters of the chopped bacon, the mayo, paprika, and mustard. Grate 3 to 4 tablespoons of onion and juice directly into the bowl, and add the hot sauce and salt and pepper. Mash and taste the filling for seasoning, adding salt to taste if necessary.
3. Fill the egg whites, over stuffing them a little. Garnish the eggs to look like BLTs. Trim the ends off the tomatoes, then cut each tomato into 3 slices. Top each egg with the remaining bacon bits, some chopped lettuce, and a slice of tomato.
Makes 1 dozen



CAESAR STUFFED EGGS

12 large hard-boiled eggs, peeled
1 small garlic clove
2 teaspoons anchovy paste
A handful of grated parmigiano-reggiano
3 to 4 tablespoons 3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of ½ lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves from the heart, finely chopped

1. Cut the rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
2. Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, parmigiano, mayo, Worcestershire, lemon juice, pepper, and half the finely chopped lettuce. Mash until smooth and check the seasonings.
3. Fill the egg whites, over stuffing them a little. Garnish with the remaining finely chopped greens.
Makes 1 dozen

[DEEDLYNN]

save

[MindyK]

Originally Posted by Low Carb Mommy

Got to add these!

"PMS" Chocolate Peanut Butter Cups

1 oz. unsweetened chocolate
1 stick butter
8 splenda pks.
4 T peanut butter (I like the crunchy)

Melt all ingredients together slowly until smooth. Spoon into muffin cups lined with paper or alum. cups (alum. work better). Put into the freezer for 1 hour.

Makes 12 cups with 2.2 carbs per cup.

I need this all week this week...