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Old 09-17-2012, 01:21 PM   #31
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http://www.lowcarbfriends.com/bbs/lo...a-recipes.html

There are some good ideas in this thread.
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Old 09-17-2012, 05:35 PM   #32
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Melissa, thank you for posting that almond muffin recipe, it was fantastic and so quick and easy. Had two for dinne with butter and loved them. Sure wish there was a corn flavoring product on the market to make cornbread like muffins. Anxious to experiment more with these but they are excellent as is!
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Old 09-17-2012, 06:17 PM   #33
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thank you
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Old 09-18-2012, 03:43 AM   #34
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A quick dip for veggies:

4T sour cream
2T pesto
Mix well.
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Old 09-18-2012, 06:01 AM   #35
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Quote:
Originally Posted by drjlocarb View Post
http://www.lowcarbfriends.com/bbs/lo...a-recipes.html

There are some good ideas in this thread.
I had to google banta to see what this was all about!
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Old 09-18-2012, 06:21 AM   #36
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Flax Foccacia from about (website).

Basically:


2 cups flax meal
1 Tablespoon splenda
1 teaspoon salt
1 Tablespoon baking powder
1/3 cup oil
1/2 cup water
5 eggs


Mix dry. Beat wet. Stir together. Bake on a greased dish or silicone mat for 20-25 degrees at 350F/180C.

Makes 12 slices, each of which has around 165-185 calories (i ran it through two different analyzers), around 15g fat, around 6g protein, and 1g net carb.

I add ground carraway seed to mine and use it to make sandwiches for lunch. Love the stuff.
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Old 09-18-2012, 06:42 AM   #37
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Quote:
Originally Posted by clackley View Post
I had to google banta to see what this was all about!
Me too.
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Old 09-18-2012, 07:00 AM   #38
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Old 09-18-2012, 07:15 AM   #39
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Some great recipes here. Thanks!
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Old 09-19-2012, 08:25 AM   #40
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subbing-- wow great recipes in here
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Old 09-19-2012, 09:44 AM   #41
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Hope it's OK to post Maria Emmerich's recipe here. We made these yesterday and they are absolutely excellent. Possibly a little high in protein for our WOE but worth it IMO.

Pumpkin Muffins (or pumpkin BREAD) (made 9 regular-sized muffins for me)
(Maria Emmerich)

1 ½ cups blanched almond flour
¼ tsp Celtic sea salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1/8 tsp ground cloves
2 TBS Butter or Coconut Oil
½ cup Swerve (OR 1/3 cup Erythritol and ½ tsp stevia glycerite)
3 large eggs
1 cup fresh OR canned pumpkin

In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease or place paper liners in muffin tins. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and top with cream cheese frosting! Makes 6 servings. (ours made 9 regular-sized muffins)

FROSTING:
4 oz cream cheese or coconut cream
2 TBS unsweetened almond milk (I would use HWC)
3 TBS Confectioners Swerve OR a touch of stevia glycerite (to taste)

Mix together and place a dollop on top of muffins.

For 9 servings, MasterCook says:
Cals: 220; Fat: 19; Carb: 7; Fiber: 3; Protein: 7
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Old 09-19-2012, 06:39 PM   #42
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Bite Sized Greek Salad Recipe

Prep Time: 25 mins

Ingredients:
3 to 4 Persian cucumbers sliced in rounds
1 1/2 pints cherry tomatoes (buy smaller ones)
1 cup pitted Kalamata olives (halved)
1 block of feta (cubed)
1 tablespoon fresh lemon
2 tablespoons olive oil
3/4 teaspoon oregano
fresh pepper
toothpicks

Set up an assembly line with veggies and cheese in bowls. Use a toothpick to skewer the tomato, then the cucumber, then the olive (cut part facing down) and finish with a cube of feta. Stand the skewer on a platter. Repeat until all ingredients are gone. Put lemon, oil, fresh pepper (to taste) and oregano in a jar and shake shake shake. Drizzle dressing over skewers JUST BEFORE serving.
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Old 09-19-2012, 09:26 PM   #43
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Quote:
Originally Posted by Bikerchick View Post
Bite Sized Greek Salad Recipe

Prep Time: 25 mins

Ingredients:
3 to 4 Persian cucumbers sliced in rounds
1 1/2 pints cherry tomatoes (buy smaller ones)
1 cup pitted Kalamata olives (halved)
1 block of feta (cubed)
1 tablespoon fresh lemon
2 tablespoons olive oil
3/4 teaspoon oregano
fresh pepper
toothpicks

Set up an assembly line with veggies and cheese in bowls. Use a toothpick to skewer the tomato, then the cucumber, then the olive (cut part facing down) and finish with a cube of feta. Stand the skewer on a platter. Repeat until all ingredients are gone. Put lemon, oil, fresh pepper (to taste) and oregano in a jar and shake shake shake. Drizzle dressing over skewers JUST BEFORE serving.
Yum! I'd probably skip the skewers and bring portions to work in a glass jar. Well, plating/presentation never was my strong point. I love salads that don't have greens and so can be made ahead without getting soggy. I'd probably be a little more profligate with the olive oil, too, but to each her own in making delicious Greek salad. Thanks, Bikerchick!
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Old 09-19-2012, 09:37 PM   #44
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subbing.....
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Old 09-21-2012, 09:15 AM   #45
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Low Carb Southwestern Taco Soup
Submitted by: RINNYLOU

Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 8

Ingredients

1 # ground beef
1/2 c onion, chopped
2 cloves garlic, minced
1 T cumin
1 t chili powder
2 10 pz cans Rotel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 c heavy cream
8 oz cream cheese, cubed
salt, to taste
In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple of minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt to taste. Makes 8 1-cup servings.

ty thelossgirl (Deborah) for sharing with us
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Old 09-21-2012, 02:28 PM   #46
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I found this on recipe site by Cheri several months ago ~~~ Love it !

I just made it today and doubled the recipe....yummy !
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Old 09-21-2012, 03:17 PM   #47
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My head is spinning!!! Can't wait to see more recipes.
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Old 09-21-2012, 05:31 PM   #48
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Quote:
Originally Posted by g3rmanchik View Post
Low Carb Southwestern Taco Soup
Submitted by: RINNYLOU

Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 8

Ingredients

1 # ground beef
1/2 c onion, chopped
2 cloves garlic, minced
1 T cumin
1 t chili powder
2 10 pz cans Rotel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 c heavy cream
8 oz cream cheese, cubed
salt, to taste
In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple of minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt to taste. Makes 8 1-cup servings.

ty thelossgirl (Deborah) for sharing with us

Yes that is Cheri's original recipe from here. Hate it when people take credit for others work.
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Old 09-21-2012, 05:53 PM   #49
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is her name RINNYLOU????? that is how it was passed on to me.....and it notes that on the top
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Old 09-21-2012, 06:04 PM   #50
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??? Not sure how that happened -- maybe she couldn't remember where she saw it ?
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Old 09-21-2012, 06:12 PM   #51
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idk....I asked for permission to pass it on in this thread and I was given permission. So, not sure what happened before that......
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Old 09-21-2012, 07:35 PM   #52
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lol no -whoever that was took credit for Cheri's recipe. It happens all the time but it's frustrating
I didn't mean you Christina
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Old 09-21-2012, 07:46 PM   #53
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oh thank god,...,.. I have been in enough trouble,,....
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Old 09-22-2012, 05:21 AM   #54
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Quote:
Originally Posted by g3rmanchik
Low Carb Southwestern Taco Soup
Submitted by: RINNYLOU

Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 8

Ingredients

1 # ground beef
1/2 c onion, chopped
2 cloves garlic, minced
1 T cumin
1 t chili powder
2 10 pz cans Rotel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 c heavy cream
8 oz cream cheese, cubed
salt, to taste
In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple of minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt to taste. Makes 8 1-cup servings.

ty thelossgirl (Deborah) for sharing with us

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Quote:
Originally Posted by Dottie View Post
Yes that is Cheri's original recipe from here. Hate it when people take credit for others work.
Sorry. Someone mentioned taco soup and said I could find it in the recipe room. I did, and shared it the way it was written from there. Sorry Cheri, had no idea it was originally yours! Anyway, it's really good, so RinnyLou, Cheri, whoever told me first about it, thanks to all of you! I've been eating it for lunch almost all week.
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Old 09-22-2012, 06:40 AM   #55
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TheLossGirl I don't think you could have possibly known who originally created this. Good thing someone else did and that has been solved and correctly attributed.

NOW: THANK YOU for posting this because - YUM!
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Old 09-22-2012, 07:46 AM   #56
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LOVE these recipes!
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Old 09-23-2012, 02:35 PM   #57
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Here are a few more recipes high in fat and low in protein, the first two from Karen Barnaby's excellent cookbook, Low Carb Gourmet:

Brussel Sprouts with Cream Cheese and Almonds
1 lb. brussel sprouts
Salt
1/2 cup cream cheese, cut in small pieces
2 T. butter
Pepper, nutmeg
1/4 cup slivered almonds
Trim stem ends and remove discolored leaves from sprouts. Cut sprouts in half. Bring pan of salted water to boil and add sprouts. Cook until tender when pierced with knife. Drain, then return sprouts to pot. Stir in cream cheese and butter, and cook on low until they melt. Season to taste. Sprinkle with almonds.
Makes 4 servings, each with 7 grams net carbs, 7.7 grams protein, 21 grams fat, and 253 calories.

Scalloped Savoy Cabbage
1 pound savoy cabbage
1/2 cup sliced onion
1/2 cup grated Parmesan
2.5 cups heavy cream
Salt and pepper
Sausage (optional)
Preheat oven to 350 degrees. Cover rimmed baking sheet with foil (to catch drips). Remove outer leaves of cabbage, cut head into quarters, remove core, and slice rest thinly. Place cabbage in large bowl and toss with onion and cheese. Transfer ingredients to oiled 9x13 inch baking dish. In medium saucepan, bring cream, salt, and pepper to boil. Pour over cabbage and cover tightly with foil. Place on prepared baking sheet. Bake 45 minutes. Remove foil from baking pan and bake 30 minutes longer. Let sit 10 minutes before serving. If you want to add protein, add browned sausage to top before last 30 minutes. With 6 servings, and without the sausage, this has 6 grams net carbs, 6.4 grams protein, and 38.8 grams fat, and 398 calories.

And not in Karen's cookbook:
Ruby Chard with Bacon
1 bunch ruby chard, stem removed and leaves cut into ribbons with scissors
3 slices bacon, cut into pieces with scissors
Brown bacon in Dutch oven until crispy. Add chard and cook down. Add a little balsamic vinegar, if you like the taste and can afford the carbs.
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Old 09-23-2012, 03:14 PM   #58
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I got this from Pam from Fortheloveofcooking.net

Mediterranean Chicken Thighs

5 boneless, skinless chicken thighs
4-5 tbsp olive oil
Juice and zest of one lemon (I just used lemon juice; it was still quite good)
1 tbsp red wine vinegar
2 cloves of garlic, minced
1 tsp dried oregano
Sea salt and freshly cracked pepper, to taste

Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with olive oil cooking spray. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes (I cooked mine for 20 minutes; it was still raw after 8), or until cooked through. Let the meat rest for a few minutes. While the meat rests, pour the marinade into the skillet and cook over high heat until it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top. Enjoy.

Per serving it contains:
228 Calories
15.7grams Fat
22 grams Protein
0.5 grams Carbohydrate
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Old 09-23-2012, 04:42 PM   #59
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Old 09-23-2012, 04:57 PM   #60
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Lemon Semifreddo

Here is a Lemon Semifreddo Recipe adapted from Bon Appetit of course the "regular" recipe calls for sugar thus I changed the recipe below using Splenda. I am going to try the recipe using liquid Splenda next time to save 30 grams of carbs. The nutrition as made below is for the entire recipe. The recipe should yield 8 to 10 slices.

FAT: 201.61
CARBS 58.40
FIBER: 9.6
PROTEIN: 31.48
CALORIES:2158

84% Fat
11% Carbs
5% Protein

Ingredients

1/2 cup sliced almonds, toasted
1 3/4 cups chilled heavy whipping cream
1 1/4 cups Splenda
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon salt

Preparation

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.

Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.

Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover.

Freeze semifreddo until firm, at least 8 hours or overnight.

DO AHEAD Semifreddo can be made 3 days ahead. Keep frozen.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plate and serve.
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