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Old 08-27-2009, 01:52 PM   #91
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From M. Ricca's MMN FB

TUSCAN KALE CHIPS

Ingredients:
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

Preparation:
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
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Old 08-27-2009, 03:15 PM   #92
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No Counted Carbs Easy Frosty Chocolate Treat

1. Add six ice cubes to the blender
2. Add a glass of ice water (about 8 oz)
3. Add a good size splash of half and half
4. Add 2 hefty tablespoons baking cocoa (no sugar)
5. Add sweetener (I use 2 packets truvia)

Blend on the high speed until all the ice is pulverized. You'll need a spoon and a straw to eat this.

Variation: May add a tablespoon of peanut butter or a tablespoon of no sugar coconut milk.

*This also works with vanilla whey protein powder. Adding the whey will make it a 5x5

Last edited by Nell; 08-27-2009 at 03:17 PM..
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Old 08-28-2009, 10:04 AM   #93
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Carb Free Salmon Cakes, for steps 1, 2 and 3

CARB FREE SALMON CAKES
This morning I tried for a carb free salmon patty, and these turned out to be very good. The flax seed has a mild nutty flavor that blends well with the salmon.

Size of serving 1/4 of recipe Net carbs per serving 1/2 gram

* 1 16 oz can of salmon, de boned (free)
* 2 eggs ( free)
* 1 slice of 5 carb bread ( net carbs 6)
* 2 tablespoons of milled flax seed Total carbs 4 gram, fiber 4 gram, a negative net carbs)


Recipe has 2 carbs, and divided by 4 servings, 1/2 gram per serving so a freebie.

put canned salmon in a bowl, and remove any bones, Put bread into blender jar and pulse until it is fine crumbs. Mix all ingredients, stirring till well mixed. Divide into 4 equal parts, and make into an oval patty ( or divide into 8 parts and make smaller patty, and use 2 per serving) Fry in a Pam coated pan, till nicely brown, turn and brown second side.

Serve with 1 tablespoon of Heinz reduced sugar ketchup, one gram carbs per tablespoon, so also a freebie.

If you like more ketchup, you would count this ketchup as a 5x5.
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Old 08-29-2009, 12:52 PM   #94
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Meditteranean Chicken

Meditteranean Chicken

4 chicken breasts (skinless works fine)
1 basket grape tomatoes
2 T capers
16 Kalamata olives, sliced longwise in 2
4 T olive oil
sea salt and pepper
feta cheese crumbles - optional

Preheat oven to 375
On stovetop (preferrably in oven safe skillet or paealla pan) heat olive oil and brown chicken breasts on both sides
Meantime, in a bowl, mix rinsed tomatoes, rinsed capers, olives and 2 T olive oil
Remove chicken from stovetop, pour tomato mixture on top
Sprinkle with sea salt and ground pepper
Bake for about 20 minutes or until tomatoes have begun to darken some and crinkle up some, releasing juices, and chicken is cooked through

Serve with crumbled feta cheese on top for a real Meditteraen treat

This is wonderful with the mashed cauliflower I posted on the thread.

Last edited by wisteria1956; 08-29-2009 at 01:00 PM..
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Old 08-30-2009, 11:41 AM   #95
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Broccoli Salad

1/2 lb bacon cooked and crumbled or 1/4 c Bacon Bits
2 cups broccoli- peel and cut stems, seperate flowers
1/4 cup red onion chopped
1/2 cup sunflower seeds
1/4 cup chopped oil-packed sun-dried tomatoes(taking place of raisins in orig recipe)

Dressing
1/2 cup mayonaise
3 TB Splenda
2 TB raspberry vinegar

Mix dressing and pour over vegies. Coat well. Refrigerate for several hours to allow flavors to meld.
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Old 08-30-2009, 12:22 PM   #96
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N.Y. Cheesecake

I made this whole recipe, but unless you are planning to have lots of people help you eat this, I would recommend cutting the recipe in half. I found that this cheesecake was MUCH better the more it aged...very little Splenda after- taste by the third day.

24 oz cream cheese
1 cup ricotta
1/2 cup sour cream
1 1/2-2 cups Splenda
1/3 cup cream
1TB vanilla
1TB lemon juice
2 eggs
3 egg yolks
(I just used 4 whole eggs)

Crust:
1 cup chopped or crushed nuts
2 TB Melted butter
2 TB splenda

Preheat oven to 400 degrees. Place a pan filled with several inches of water in the oven,too.

Mix crust ingredients together and press in bottom of pan. Whip all of filling together and pour over crust. Put in oven, but not in pan of water.
Bake for 15 mins at 400 and then reduce to 275. Continue baking for about 1 1/2 hours. When done, leave in oven with door part way open for 30 mins. Then close door for 2 hrs. Remove.
Refrigerate when cool.

Variations: I added 1/2 cup peanut butter and made the crust with peanuts. I didn't add the lemon juice to this.

Last edited by fishinthepot; 08-30-2009 at 12:30 PM..
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Old 09-03-2009, 08:51 AM   #97
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Peanut Butter Pie

12 oz natural peanut butter
4 oz cream cheese softened
1 cup whipped cream
1 cup (I did 3/4 cup) Splenda
a little vanilla

Whip this mixture until fluffy. Put into pie crust and put in the fridge overnight.

I'm doing this from memory because my recipe is at home. I think you can put in between 4 and 8 oz cream cheese.

Enjoy!
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Old 09-07-2009, 02:54 PM   #98
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PEANUT BUTTER PUDDING!!

PEANUT BUTTER PUDDING!!

1 serving, a use freely food.

* 1/4 cup small curd cottage cheese( cause that is all I had left in the container)
* 1/4 cup ricotta ( finished off that container also)
* 1 heaping tablespoon of natural peanut butter
* 1/2 teaspoon vanilla
* 2 teaspoons of Splenda

Put the cheeses and peanut butter in the blender or food processor and give it a whirl ( optional: if you do not object to the texture of ingredients you do not have to do this)

Put into serving bowl, add the vanilla and Splenda. chill and enjoy!

I think this would work with any combination of ricotta and Cottage cheese, or either of them by itself. It could also be doubled to make one for your spouse, or one for tomorrow.
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Old 09-10-2009, 10:30 AM   #99
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Cheesecake Pancakes

2 eggs - divide yolks and whites (keep both)
4 oz low fat cream cheese
1 tbsp flax seed meal
splenda to taste (I use 3 packets for a double batch)
1/2 tsp cinnamon

In separate bowl use whisk on beater, or by hand to beat egg white till they form stiff peaks. Put pan on burner to heat up on a med-low setting. (I use 4 on mine)
In another bowl softer cream cheese and then add egg yolks, cinnamon, flax seed meal and slenda. Mix till well blended.
Slowly fold in egg white fluff with a fork till mixed.
Cook pancakes for about 3-4 minutes each side - do not heat up stove to cook faster or they will burn and center of pancake will not be done properly.

This has about 2.5 grams of carbs for 3 four inch pancakes

I top them with sugar free syrup or Walden Farms blueberry jelly
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Old 09-11-2009, 09:59 AM   #100
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Pumpkin Bake

I got this from Linda Sue's site. With fall coming on, this sounds perfect.

8 ozs. reduced fat cream cheese
5 eggs
1/2 c granular Splenda or about 12 drops liquid Splenda (Sweetzfree)
15 oz. can pumpkin (not pumpkin pie filling)
1 1/2 t pumpkin pie spice
1 t cinnamon

Beat softened cream cheese until smooth. Add remaining ingredients and beat well. Pour into 6x8" greased glass baking dish. Bake at 350 about 40 minutes or until center feels firm and knife inserted in the center comes out relatively clean. Cool, then chill before serving. Top with a dallop of whipped cream.

Serves 6
With granular Splenda 6 net carbs
With liquid Splenda 4 net carbs
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Old 09-11-2009, 04:59 PM   #101
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Bacon Parmesan Salad Dressing "Count as no Carb" , suitable for all steps.

1 cup of lite or low fat mayonnaise, I used Hellmans
1/2 cup grated Parmesan, the kind you shake on. I used Aldi's store brand
1/2 cup water
2 teaspoons balsamic vinegar, or to taste
1/4 tsp garlic powder
2 teaspoons Liquid Smoke (I find this with the steak and BBQ sauces, Colgin brand, Mesquite flavor is what i used, but hickory would be good)
1 1/2 packages Splenda, or equivalent of the bulk packaged kind

Measure mayonnaise and the Parmesan into a deep sided bowl, and gradually whisk in the water, then add the ingredients whisking after each addition. this will be a creamy dressing, also suitable for a dip. Store covered in refrigerator.

I put this together out of stuff on hand when I did not want to go to grocery for salad dressing for my veggie salad for the picnic. It is something I can have, but it does not taste like a diet dressing. Hubby said this is GOOD! It really tastes as if it has bacon in it!
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Last edited by kitchenwitch; 09-11-2009 at 05:01 PM..
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Old 09-12-2009, 08:51 AM   #102
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Peanut Butter Flaxseed Hot Cereal

Prep Time: 3 minutes
Ingredients:

* 1/4 C flax seed meal
* 1/2 C boiling water
* 2 T peanut butter
* 1/4 t cinnamon

Preparation:
Note that a half recipe would be 2 T flax meal, 1/4 C water, and 1 T peanut butter.

1) Pour boiling water over flax seed meal and stir well.

2) Stir in peanut butter and cinnamon.

3) Let thicken for 1 to 2 minutes. Eat.

Nutritional Analysis: Each recipe has 5 grams of effective carbohydrate plus 10 grams of fiber, 14 grams protein, 29 grams fat, and 351 calories.
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Old 09-13-2009, 07:18 AM   #103
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White Pizza

White Pizza

ingredients:

1 5x5 L/C Wrap
ricotta cheese (enough to cover wrap)
shredded Italian cheese blend
italian spices
garlic powder
turkey peporoni

preheat oven 350
spay cookie sheet
place items on wrap in the order they are listed
b
Bake for about 10 minutes (cheese should be melted)
eat and enjoy!
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Old 09-13-2009, 07:24 AM   #104
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Peanut butter delight

In blender, process 1/2 cup part-skim ricotta cheese, 1 tablespoon natural peanut butter, 1/2 teaspoon vanilla extract and 1 packet splenda blend until smooth; chill and serve
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Old 09-13-2009, 09:30 AM   #105
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White Bread

From "500 Low-Carb Recipes" by Dana Carpender:

"This bread has a firm, fine texture and a great flavor.

1 Cup water
1/4 oat bran
2 Tblsp. psyllium husks
3/4 vital wheat gluten
1/2 C. vanilla-flavored whey protein powder
1/3 rice protein powder
1 tsp. salt
1 tblsp. Splenda
2 tsp. yeast

Put the ingredients in bread machine in the order given, and run the machine. Remove th loaf from the machine and bread case promptly to cool.
Yield: About 10 slices, each with 5 grams of carbs and 1 gram of fiber for a total of 4 net carbs and 24 grams of protein."
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Old 09-14-2009, 04:39 PM   #106
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Found this recipe for muffins and used it to make blueberry muffins. They were great and the kids had no clue they weren't regular muffins.

Low Carb Muffins 1.5 grams of carbs per serving (dont' forget to account for added fruit carbs if you add blueberries or such)

•2 cups almond flour (almond meal)
•2 teaspoons baking powder
•1/4 teaspoon salt
•1/2 cup (1 stick) butter, melted
•4 eggs
•1/3 cup water
•Sweetener to taste -- a little less than 1/2 cup usually works well - I used Splenda
Preparation:
1) Preheat oven to 350 F.

2) Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.

3) Mix dry ingredients together well.

4) Add wet ingredients and mix thoroughly

5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 23 minutes.

Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).

Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories

Last edited by kgrizzell; 09-14-2009 at 05:10 PM..
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Old 09-14-2009, 05:59 PM   #107
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Stella Style Chocolate Chips

1 oz. unsweetened chocolate, chopped (like Baker's)
1/2 Cup sugar substitue (like Splenda)
2 Tbsp. heavy cream or butter

Place chocolate in heatproof bowl and melt over saucepan of simmering water.
Whisk in the sugar substitute, then thin with the cream or butter.
Whisk to blend thoroughly.
Remove from the heat, spread on a plate covered with waxed paper, and freeze for about 15 minutes.
Break into small chunks after chilling to use in your favorite recipes.

from George Stella's Livin' Low Carb
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Old 09-15-2009, 07:49 AM   #108
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Crockpot Rotisserie Chicken

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

I made this recipe and it taste like our deli rotisserie chickens. The left overs were good in the wraps last night.

Crock-Pot Rotisserie Chicken
This calls for a whole chicken; but, I used chicken breasts and it was delicious.

Roll aluminum foil into balls and place in the bottom of the crockpot; enough to hold chicken from the bottom of the crock.

1 whole chicken (4-5) lbs.
1 tsp salt (if you like as salty as the ones in the store, add another tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (optional) I used it.
4 garlic cloves (optional)
1 yellow onion (optional)

Skin the chicken, set aside. In a small bowl, mix all the dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot. If using the garlic, put it along with a quartered onion insde the bird.

DO NOT ADD WATER - this will make all the juices needed.

Cover and cook on high 4-5 hours; or, on low for 8 hrs...until desired tenderness. The longer you cook it, the more tender the meat.
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Old 09-15-2009, 04:52 PM   #109
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I am not sure it qualifies for a recipe; but, below are the items I tossed in..you could add/omit things you like/dislike:

Vegatable Soup
1 - Kitchen Basics Unsalted Chicken Stock (32 oz)
1 can diced tomatoes; no salt
1 can green beans
1/2 head of cabbbage, chopped
1 green pepper, chopped
1 large onion, diced
1 tsp. minced garlic (prepared/minced in jar)
3 stalks of celery, diced

Seasonings to taste: (I am trying to omit salt)
Mrs. Dash - Table Blend
Italian Seasoning
Basil and Tomato Seasoning

Cook in large pot on stove top until veggies are tender.

It was nice and hot, and a bit of spice to it...which is what I want on chilly days :-)

Last edited by Weighhope; 09-15-2009 at 04:53 PM..
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Old 09-19-2009, 09:16 AM   #110
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Quote:
Originally Posted by bonniebee View Post
Peanut Butter Pie

12 oz natural peanut butter
4 oz cream cheese softened
1 cup whipped cream
1 cup (I did 3/4 cup) Splenda
a little vanilla

Whip this mixture until fluffy. Put into pie crust and put in the fridge overnight.

I'm doing this from memory because my recipe is at home. I think you can put in between 4 and 8 oz cream cheese. Enjoy!
I want to commend you on this recipe - OMGG it was so good and totally legal for MM! We picked up some dark chocolate squares, froze the pie pre sliced and melted 1 square for each piece as we indulged and spread it on top of the pie...just like a frozen Reeses!

Thanks again!!!

Sunnee
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Old 09-20-2009, 12:02 AM   #111
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Ratatoulle -

1 eggplant
1 package frozen peppers (use fresh - red, green, yellow if you are on the mainland!!) I use a lot of frozen veggies in Hawaii
10 mushrooms sliced
2 zucchini
1 onion chopped
garlic I used a big scooped out of a jar of crushed -(to taste)
one cup of crushed canned tomatoes
1 Tablespoon Italian seasoning - or to taste
salt and pepper

If you like your tomato a bit sweeter add a packet of Splenda

Can easily double the recipe

Put in crockpot and let simmer for the day
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Old 09-24-2009, 12:15 PM   #112
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Tuna Muffins

This recipe courtesy of LindaSue

TUNA OR SALMON MUFFINS
2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
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Old 09-26-2009, 04:12 PM   #113
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Quote:
Originally Posted by fishinthepot View Post
I made this whole recipe, but unless you are planning to have lots of people help you eat this, I would recommend cutting the recipe in half. I found that this cheesecake was MUCH better the more it aged...very little Splenda after- taste by the third day.

24 oz cream cheese
1 cup ricotta
1/2 cup sour cream
1 1/2-2 cups Splenda
1/3 cup cream
1TB vanilla
1TB lemon juice
2 eggs
3 egg yolks
(I just used 4 whole eggs)

Crust:
1 cup chopped or crushed nuts
2 TB Melted butter
2 TB splenda

Preheat oven to 400 degrees. Place a pan filled with several inches of water in the oven,too.

Mix crust ingredients together and press in bottom of pan. Whip all of filling together and pour over crust. Put in oven, but not in pan of water.
Bake for 15 mins at 400 and then reduce to 275. Continue baking for about 1 1/2 hours. When done, leave in oven with door part way open for 30 mins. Then close door for 2 hrs. Remove.
Refrigerate when cool.

Variations: I added 1/2 cup peanut butter and made the crust with peanuts. I didn't add the lemon juice to this.
Hi, can you tell me if you used a pie pan with this or can you use any pan? Also, do you mean only put the pan of water next to the cheescake in the oven, not the cheescake in the pan of water right?

Sandy
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Old 09-27-2009, 07:35 AM   #114
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Creamy Ham and "Potato" Casserole

CREAMY HAM AND "POTATO" CASSEROLE
2 pounds frozen cauliflower
8 ounces low fat cream cheese
1/4 cup lite sour cream
1 1/2 ounces green onion, chopped, 1 bunch
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces sharp low fat cheddar cheese, shredded
12 ounces ham, diced, about 2 cups
Paprika or Spicy Seasoning Salt for garnish

Cook the cauliflower until very tender; drain well. Roughly cut the florets into small pieces, but keep them a bit chunky. Put them in a greased 2 1/2-3 quart casserole with a lid. Blend in the cream cheese, then stir in the sour cream, green onion, salt, pepper, cheese and ham. Mix well. Adjust the seasoning if necessary. Go easy on the salt because the ham is salty. Sprinkle the top with paprika or Spicy Seasoning Salt. Cover and bake at 350º for 30 minutes. Uncover and bake another 20 minutes until browned and bubbly.
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Old 09-27-2009, 09:05 PM   #115
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Courtesy of Malzer Low Carb Bread

Low Carb Bread cooked in Microwave

1/3 flax meal
pinch of sea salt
1/3 cup almond meal ( I ground up my own almonds to make this)
1/2 tsp baking powder
1 pkg of splenda
1-egg
1 Tbs of oil
1 tbs half and half

mixed all together and sprayed a round glass bowl and micro for 1 min (mine took a little longer)

Should be a free food!!!
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Old 09-30-2009, 12:18 AM   #116
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Spinach Pepper Cheese Melt

I have loved this for years, and it fits right into the MM diet.

Steam, fresh or frozen spinach, press out all the additional water that you can.. top with low fat pepper cheese and melt in the microwave..You can also put this on a piece of low carb toast and make an openfaced sandwhich out ot it. It is soooo good..!
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Old 10-01-2009, 01:53 PM   #117
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Sugar Free Taco Seasoning

I just found this on another thread - so copied it. This is what I make in a large batch to have on hand for taco meat, either turkey or lean ground beef.

I add some dried cilantro, too.

TACO SEASONING

ingredients:
2 T chili powder
1-1/2 T cumin
1-1/2 T paprika
1 T onion powder
1 T garlic powder
2 tsp oregano
1/2 tsp red pepper flakes

Just put everything in a container and shake to combine! To make taco meat, mix 3 T of the mixture with 1 lb of ground meat and salt to taste. Just brown the meat, add the seasonings and 1/4 cup of water, and simmer for 5 minutes.

Recipe is adapted from 500 Low Carb Recipes by Dana Carpender.
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Old 10-06-2009, 10:25 AM   #118
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Peanut Butter Protein Balls

The exact ratio of ingredients will depend a little on the kinds of protein powder and peanut butter you use, also taste. I used Designer Protein, French Vanilla flavor, for this basic recipe, but chocolate and other flavors work fine as well. If the peanut butter has more oil (natural peanut butters will vary quite a bit in the amount of oil), you'll probably need more protein powder. Also, the amount of sweetener is obviously to taste. Note that these balls are soft at room temperature so you can't throw them in a bag and expect that they will hold their shape.
Ingredients:

* 1 cup sugar-free peanut butter
* 4 scoops (or 1 and 1/3 cups) whey protein powder -- most are low in carbs, but check -- any flavor
* 1 teaspoon vanilla extract
* Artificial sweetener to taste, about 1-1½ cup (some protein powders have sweeteners as well)

Preparation:
Put all the ingredients in a mixing bowl and mix all at once. A mixer works great for this, but a food processor would probably be fine as well, or just a spoon. Then roll into balls. If you like, roll in crushed nuts. I've mixed almond meal with powdered erythritol and that worked well as a coating.

For sweetener, I use the most concentrated liquid sucralose (Splenda). In the past, I made the mistake of trying to add too much liquid in the form of Da Vinci's syrups for flavoring. To my dismay, it is possible to turn the whole thing into a ropey, gluey mess. I never figured out what the chemical reaction was, but it happened to me more than once. On the other hand, protein powders are fine added to shakes, so it couldn't have been just the liquid. It must have been the exact combination of fat, protein and liquid. If any food chemists have an idea about what might have happened, let me know!

I think powdered erythritol would work as a sweetener with the chocolate flavor.

Makes approximately 16 balls about one inch in diameter.

Nutritional Information: Assuming zero-carb sweetener, each ball has 3 grams effective carbohydrate plus 1 gram fiber, 9 grams protein, and 118 calories.
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Old 10-06-2009, 10:26 AM   #119
Senior LCF Member
 
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Join Date: Sep 2009
Location: Beaverton, Oregon
Posts: 70
Gallery: Susiepop
Stats: 390/300
WOE: mm
Start Date: 9/21/2009
Peanut Butter Protein Balls

The exact ratio of ingredients will depend a little on the kinds of protein powder and peanut butter you use, also taste. I used Designer Protein, French Vanilla flavor, for this basic recipe, but chocolate and other flavors work fine as well. If the peanut butter has more oil (natural peanut butters will vary quite a bit in the amount of oil), you'll probably need more protein powder. Also, the amount of sweetener is obviously to taste. Note that these balls are soft at room temperature so you can't throw them in a bag and expect that they will hold their shape.
Ingredients:

* 1 cup sugar-free peanut butter
* 4 scoops (or 1 and 1/3 cups) whey protein powder -- most are low in carbs, but check -- any flavor
* 1 teaspoon vanilla extract
* Artificial sweetener to taste, about 1-1½ cup (some protein powders have sweeteners as well)

Preparation:
Put all the ingredients in a mixing bowl and mix all at once. A mixer works great for this, but a food processor would probably be fine as well, or just a spoon. Then roll into balls. If you like, roll in crushed nuts. I've mixed almond meal with powdered erythritol and that worked well as a coating.

For sweetener, I use the most concentrated liquid sucralose (Splenda). In the past, I made the mistake of trying to add too much liquid in the form of Da Vinci's syrups for flavoring. To my dismay, it is possible to turn the whole thing into a ropey, gluey mess. I never figured out what the chemical reaction was, but it happened to me more than once. On the other hand, protein powders are fine added to shakes, so it couldn't have been just the liquid. It must have been the exact combination of fat, protein and liquid. If any food chemists have an idea about what might have happened, let me know!

I think powdered erythritol would work as a sweetener with the chocolate flavor.

Makes approximately 16 balls about one inch in diameter.

Nutritional Information: Assuming zero-carb sweetener, each ball has 3 grams effective carbohydrate plus 1 gram fiber, 9 grams protein, and 118 calories.
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Old 10-10-2009, 10:10 AM   #120
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Location: London, UK
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Stats: start size 22/current size 16
WOE: Metabolism Miracle
Start Date: 2 August 2009
I have just tried Diane's Guilded Cinnamon Muffins (from the book) for the first time. The batter was really THICK, more like a dough. Anyone else have this problem? I had to add soy milk to get it to a consistency more like muffin batter.
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