Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 04-19-2017, 07:49 PM   #1
Kathy
Administrator
 
Join Date: Oct 2003
Posts: 334
Gallery: Kathy
Need your help - We're compiling a list of your favorite LCF recipes

Hi everyone.

We're looking to compile a list of your favorite recipes from Low Carb Friends members. There are so many great recipes here and we know they are sometimes difficult to find. Will you help us?

1. Find your favorite recipe on Low Carb Friends. (The recipe MUST be found on Low Carb Friends, not another site. It must be an original recipe from an LCF member. It cannot be a recipe that someone copied from another web site, cookbook, etc. )

2. Copy the url and post the link in this thread. Also include the name of the recipe ... in case the url you posted has several recipes listed within the same thread.

Submit 1 favorite or lots of them ... it's up to you.

If members want to comment on the recipes posted here, please do so within the original recipe and not here. I would like to keep this thread clean with only the names of the recipe and a link to it.

Thanks in advance for your help in compiling a wonderful list of your favorite LCF recipes!
Kathy is offline   Reply With Quote

Sponsored Links
Old 04-20-2017, 10:54 AM   #2
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
What a great idea, Kathy!

This is my favorite quiche recipe:

Char's Killer Crustless Quiche

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

I adapted a recipe I found on Allrecipes.com called Chicken Spinach Quiche, but by the time I got done with it - it bears little resemblance to the original! No crust, cream & water instead of milk, ditched the spinach and chicken called for in favor of turkey, bacon, green onions...well you'll see! DH rated it A+ and I say 5 stars.

Char's Killer Crustless Quiche

Preheat oven to 350*

1/4 cup smoked sheep's milk cheese, finely grated
3/4 cup shredded 3 cheese blend (Trader Joe's or similar)
1 cup cooked turkey, cut into small dice
3 slices cooked bacon, snipped crosswise into small pieces
2 green onions, sliced
1/2 small serrano pepper, seeded and minced
2 eggs
1/2 cup cream mixed with 1/4 cup water
3/4 cup mayonnaise
1/8 teaspoon garlic salt
1/8 teaspoon freshly-ground pepper
Pinch nutmeg

Butter for 9" pie pan

Grease the bottom and sides of a 9" pie pan with a small pat of butter - you want to coat the pan but not smear thick chunks of butter in it.

Sprinkle the bottom of the pan with the 1/4 cup sheep's milk cheese (you could sub freshly-grated Parm or similar).

Mix together the turkey, green onion, serrano pepper, bacon, and 3/4 cup 3 cheese blend. Spread evenly over cheese in pan.

Mix together the eggs, cream/water, mayo, and seasonings. Pour evenly over ingredients already in the pie pan. Place on a cookie sheet and pop into the preheated oven. Set timer for 25 minutes and check for doneness. I use a convection oven so mine was done at about 29 minutes - the original recipe called for 30 to 40 minutes in a regular oven. A knife inserted into the center should come out just clean.

Remove from oven, tent loosely with foil and let stand 10 minutes before serving.

This was the BEST quiche I've ever made! I can see it with all KINDS of variations in the filling. Just keep the proportions about the same and I think you can make most anything work.

I don't have the nutritional info, sorry! I've not had a chance to run it through MasterCook yet.

It SHOULD make 6 to 8 servings, depending on whether it's a main course or a side dish or breakfast. DH ate half of it and I ate 1/4! So we have 1/4 left to eat for breakfast with some sausage patties and good coffee and cream!


http://lowcarbfriends.com/bbs/showthread.php?t=600016
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-20-2017, 10:55 AM   #3
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
This is Alliecat's Cheesy Chicken Bacon Casserole recipe, so good!

http://lowcarbfriends.com/bbs/showthread.php?t=469661
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-20-2017, 10:55 AM   #4
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
Bread & Butter Pickled Jalapenos

Char's Bread & Butter Pickled Jalapenos

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

2 pounds fresh jalapeno peppers
1 large onion
4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
2 cups white vinegar
1/2 cup cider vinegar
1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
2 teaspoons whole yellow mustard seeds
1 teaspoon whole celery seeds
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)

Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident!

Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.

Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.

Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.

If you're going to can this, follow proper water bath canning procedures.

If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.

This is EXCELLENT alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle!

Makes about a quart of pickles.

This recipe was adapted from the bread & butter pickles recipe that Carolyn posted, which is also delicious!


http://lowcarbfriends.com/bbs/showthread.php?t=832662
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-20-2017, 10:57 AM   #5
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
NancyElle's excellent pizza crust:

http://lowcarbfriends.com/bbs/showthread.php?t=549376

and my mods to that one:

http://lowcarbfriends.com/bbs/showthread.php?t=875678

OK, I'll let somebody else chime in now! There are LOTS more favorites though.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-20-2017, 12:52 PM   #6
CarolynF
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 15,331
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
Banana Split Cake...yummy

http://www.lowcarbfriends.com/bbs/sh...ana+Split+Cake
__________________
Springing into Fitness

153
CarolynF is offline   Reply With Quote
Old 04-20-2017, 12:54 PM   #7
CarolynF
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 15,331
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
Brownie Torte..This always disappears when I take it any place

http://www.lowcarbfriends.com/bbs/sh...=Brownie+Torte
__________________
Springing into Fitness

153
CarolynF is offline   Reply With Quote
Old 04-20-2017, 12:55 PM   #8
CarolynF
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 15,331
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
Best Ice Cream Ever

http://www.lowcarbfriends.com/bbs/sh...d.php?t=604301
__________________
Springing into Fitness

153
CarolynF is offline   Reply With Quote
Old 04-20-2017, 12:56 PM   #9
CarolynF
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 15,331
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
Cream Cheese Muffins

http://www.lowcarbfriends.com/bbs/sh...d.php?t=399261
__________________
Springing into Fitness

153
CarolynF is offline   Reply With Quote
Old 04-24-2017, 12:10 PM   #10
CarolynF
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 15,331
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
Pecan Tassies..

http://www.lowcarbfriends.com/bbs/sh...ghlight=Tooter
__________________
Springing into Fitness

153
CarolynF is offline   Reply With Quote
Old 04-25-2017, 06:59 PM   #11
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
OK, all you great LCF cooks - where the heck are your recipes? Don't MAKE Carolyn and me do ALL the posting!

Here is another one I love:

Slow Cooker Carolina-style Pulled Pork

http://lowcarbfriends.com/bbs/showthread.php?t=875823
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters

Last edited by Charski; 04-25-2017 at 07:00 PM..
Charski is offline   Reply With Quote
Old 04-25-2017, 07:01 PM   #12
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
And this one:

Char's Green Tomato Chow Chow - often asked for!

http://lowcarbfriends.com/bbs/showthread.php?t=491554
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-25-2017, 07:02 PM   #13
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
If you've planted zucchini, you'll need to know about this one:

Zucchini Pepperjack Casserole

http://lowcarbfriends.com/bbs/showthread.php?t=510395
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-25-2017, 07:11 PM   #14
ouizoid
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,537
Gallery: ouizoid
Stats: 225/165/145
WOE: OMAD
My Fantastic Flour Recipe and all the things made with it


http://www.lowcarbfriends.com/bbs/sh...d.php?t=797228
ouizoid is offline   Reply With Quote
Old 04-28-2017, 08:30 PM   #15
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,281
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Barbo's Dark Rye Bread

BARBO'S DARK ONION RYE BREAD
2 1/3 cup unblanched almond flour (8 1/2 ounces) *
1 tablespoon caraway seeds
1 teaspoon onion powder
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
3 large eggs
1 tablespoon blackstrap molasses
1 teaspoon baking soda
1 tablespoon plus 1/4 teaspoon white vinegar

1. Preheat your oven to 350º. Have all of your dry ingredients pre-measured and your wet ingredients handy before starting.

2. Grease an 8 1/2" by 4 1/2" loaf pan.

3. Place the following ingredients in a food processor with the chopping blade inserted:
2 1/3 cup unblanched almond flour
1 tablespoon caraway seeds
1 teaspoon onion powder
1/4 teaspoon salt

4. Let this dry mixture process for 60 seconds.

5. Add:
1/4 cup water
1/4 cup oil

6. Process until it forms a soft dough, about 60 seconds.

7. Add:
3 large eggs
1 tablespoon blackstrap molasses

Process this mixture until it become a thick batter. Scrape up from the bottom with a rubber spatula to make sure that everything is properly blended in and process for another 30-60 seconds.

8. Add:
1 teaspoon baking soda
1 tablespoon plus 1/4 teaspoon white vinegar

9. Process about 60 seconds longer.

10. Spread the batter in your prepared baking pan and bake for 35 minutes or until firm to the touch and browned on the top. Remove from the pan and cool on a rack before slicing.

Makes 10 thick slices or 16-18 thin slices

* Barbo recommends, and I also used, Trader Joe's unblanched almond flour. It doesn't have a bitter taste like some other brands of unblanched. You can use blanched almond flour but the bread won't have the dark color of rye bread or pumpernickel.

Per 1/10 Loaf (thick slices): 231 Calories; 20g Fat; 8g Protein; 7.5g Carbohydrate; 3.5g Dietary Fiber; 4g Net Carbs
Per 1/16 Loaf (thin slices): 136 Calories; 12g Fat; 5g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs

This bread is delicious and has a very bread-like texture. I think it may be my favorite low carb bread to date. It has a very dense consistency a lot like some of the German rye bread that I used to eat at my Grandma's house growing up. The bread is sturdy enough to slice very thinly if you've got a very sharp bread knife. Although the slices are small, this bread is very filling so a little bit goes a long way. Below is a picture of the unsliced loaf. Click the photos to see close-ups.

Click to see a close-up
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 04-29-2017, 07:28 AM   #16
lindaokc
Major LCF Poster!
 
lindaokc's Avatar
 
Join Date: Mar 2004
Location: OKC, OK
Posts: 1,057
Gallery: lindaokc
Stats: 196/153/140?
WOE: atkins/hcg/learning
Start Date: Continual restarting :)
Betty R's Amazing Waffles (Sorry, I don't know how to post a link)
Preheat your waffle iron.

1 8 oz. package cream cheese, cubed (can use 2% greek yogurt, but blend carefully)
3 eggs
2 pkt. Splenda (can leave out sweetner)
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like."

I don't bother to put the sweetener in because we use the leftovers like bread for sandwiches.

Also I've used all kinds of shredded cheese in these, whatever I have on hand. Even the Trader Joe's 3 cheese blend is really good! You don't taste the cheese (unless you used something very strong) and it works fine if you're not in possession of mozzarella at the moment.

These are FANTASTIC !! Love em, had a problem with sticking on the first round.. I guess that I didn't let the waffle iron heat up enough... I have the George Foreman grill that has the waffle inserts and they make huge waffles.
__________________
Be Healthy! Everything else you can shop for.
lindaokc is online now   Reply With Quote
Old 04-29-2017, 05:03 PM   #17
Tweaker Geek
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,150
Gallery: Tweaker Geek
Chicken Lady's (Gwen) Carrot Cake is wonderful

Carrot Cake

Cake:
4 cups almond flour – scooped
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1/4-cup oil
4 eggs
1/2-cup sour cream
1/2 pound frozen carrots – thawed – finely chopped
1 cup chopped pecans

Frosting:
1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste

Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Stir in carrots and pecans. Pour into prepared pan and bake at 350° for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch.

Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Combine ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.
__________________
HAPPY TO BE A LOW-CARBER!

2015--Recipe for Success: Plan! Certainty of Success: Follow Plan!
Note to self: Ya gotta stick with the plan!!
Tweaker Geek is offline   Reply With Quote
Old 05-02-2017, 10:07 AM   #18
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 990
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
My favorite is Kevin's pie crust. I searched for it on here so I could attempt to link it, but I didn't find the one I use. Instead, I found this one:

Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.

Prick crust all over with a fork.

1.) Bake pie crust in preheated 350 degree oven for 10-12 minutes or until set, but not brown


This is the one I use and have tweaked slightly:

Carbalose Crust
4 T. shortening, frozen
5 T. butter, frozen
1 c. plus 2 T. Carbalose flour
1/4 c. plus 1 T. resistant wheat starch
3 T. ice water (can use 1 tsp. vinegar as part of the water)

Cut shortening and butter into flour until the particles are like small peas (or pulse in food processor).
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
Roll out between 2 lightly dusted (RWS) sheets of wax paper.
Prick crust all over with a fork and bake 350° for 16 min.

*For sweet pastry, add about 3 tbsp. sweetener and a dash of vanilla if making it for a dessert
*I also add an egg yolk to mine

I thought I had died and gone to heaven when I found this. Who knew you make a "real" pie crust low carb? We lost a gem when Kevin passed
susieqrn is offline   Reply With Quote
Old 05-02-2017, 10:19 AM   #19
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 990
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
Another favorite of mine is JHoberer's Southern Praline Pecan Cake:

Coconut Pecan Frosting (make first)

4 egg yolks (2.4)
1 can high fat coconut milk or cream (LC-Coconut Cream = 5)
2 tsp. vanilla (1)
1 1/2 cups Confectioner's Swerve
3/4 cup butter
150 g unsweetened finely shredded coconut (20)
2 cups chopped pecans (8)
1/4 t guar gum

Beat egg yolks, coconut milk and vanilla in large saucepan with whisk until well blended. Add Swerve and butter. Cook on medium heat 16 min. (start timing after it begins to boil) or until thickened and darker yellow, stirring quite often. Remove from heat.

Add coconut, pecans and guar gum and mix well. Cool.

Note: I'd add 1/4 cup less butter, 1/4 tsp more guar gum and perhaps a bit of water or almond milk or a tad less coconut to thin it out to use as frosting but as written it worked great mixed into the cake batter. It dried out upon standing and some of the butter separated from the frosting.
Cake Base (make while frosting is cooling)

5 eggs (3)
1/2 cup Confectioner's Swerve
1 t blackstrap molasses (4)
18 drops EZ-Sweetz
18 drops vanilla stevia
1 cup sour cream (7)
1/4 cup heavy whipping cream (1.65)
2 t vanilla extract (1)
2 t Sweet Buttery Dough Emulsion
1/4 cup Sugar Free DaVinci Praline syrup
1 stick butter, melted

1 cup almond flour (12)
3 scoops Designer Whey Vanilla Praline Protein Powder (9)
1/4 t salt
3 T coconut flour (4.5)
1 T baking powder (3.9)

1 recipe Low Carb Coconut Pecan Frosting, prepared

In a large mixing bowl, beat together the first 11 ingredients. Mix in the dry ingredients one at a time. Mix in frosting.

Pour batter into greased large bundt cake pan. Bake in a preheated 350 oven for 55 min or until a toothpick comes out clean and the edges are golden brown and crispy looking. Cool 5 minutes. Invert onto plate. Cool.

Entire recipe = 74.15 carbs
1/16th = 4.63 carbs

This is such a fantastic recipe. It's so delicious!
susieqrn is offline   Reply With Quote
Old 05-02-2017, 10:25 AM   #20
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 990
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
And yet another in the dessert category. So easy to make too.

Carolyn's Pumpkin Pie Cake

1½ cups pumpkin
3 eggs
3/4 cup Splenda
2 tsp. cinnamon
1 tsp nutmeg
1 tsp ginger
2/3 cup Carb Countdown milk/half and half


1/4 cup chopped pecans
1/2 tsp. baking powder
1 1/4 cup almond flour
1/4 cup brown sugar substitute

3/4 of a stick melted salted butter

Mix the first 7 ingredients and pour into a sprayed 9 X 9 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the almond flour mixture. Bake 40 minutes at 350 until golden. Let cool on rack. Refrigerate after cooling completely.

*I doubled the spices
susieqrn is offline   Reply With Quote
Old 05-02-2017, 10:30 AM   #21
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 990
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
And of course I have to add the Chicken Lady's Golden Corn Bread:

http://lowcarbfriends.com/bbs/showth...den+corn+bread


I don't know if I posted the link right
susieqrn is offline   Reply With Quote
Old 05-03-2017, 09:37 PM   #22
Magicsmom
Committed to Succeed
 
Magicsmom's Avatar
 
Join Date: Jan 2004
Location: Pacific NW
Posts: 3,171
Gallery: Magicsmom
Stats: 282/210/140
WOE: Low carb/portion control
Start Date: Re-re-restarted 3/5/15
spongebob's flaxmeal bread

dry
===
2c flaxmeal (I use Bob's Red Mill)
1c nuts/etc. *
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda

*i usually use chopped almonds or pecans (can't remember which right now!) that net out at like 1ca per 1/4c - take a look, you'll find them! i also sometimes will mix 1/2c nuts with 1/2c unsweetened coconut (also lc!). get creative here!!!

wet
===
5 eggs (beaten)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola)

**so far i've tried hazelnut or banana, depending on what i use above for nuts/etc.

pre-heat oven to 350F

mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).

immediately transfer batter to Pam/etc-sprayed loaf pan (i've had better results not waiting the 5min. i've seen suggested - baking soda is active immediately when wet, right?).

bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.

remove from pan immediately and cool before slicing. i slice into 16 as follows: slice lengthwise down the center, then cut each half into two equal halves on the short axis and then in half again.

store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.

i usually slice mine in half and toast in the toaster oven and have with butter or cream cheese - although it's great cold, too!

i've really worked on this recipe and i hope you enjoy it! i don't like things too greasy, eggy or sweet, so i've tried to address that with this recipe. be sure and experiment yourself and remember to have fun!

as far as the nutritional breakdown? my shot at ****** says, per serving:

171 calories
14 g fat
1 g saturated fat
5 g carbs
5 g fiber (look ma, net ZERO!!!)
7 g protein
__________________
Being fat is hard, Losing weight is hard, Maintaining weight loss is hard. Choose your hard.
~ Origin unknown~



Terry
Magicsmom is offline   Reply With Quote
Old 05-04-2017, 03:00 PM   #23
grneyedldy
Major LCF Poster!
 
grneyedldy's Avatar
 
Join Date: Oct 2013
Posts: 2,674
Gallery: grneyedldy
Stats: 180/134/120
WOE: NK
Start Date: 9/2/2013
Sheila's peanut butter fudge

http://www.lowcarbfriends.com/bbs/sh...t+butter+fudge
__________________
Think of the consequences if you do nothing
grneyedldy is offline   Reply With Quote
Old 05-06-2017, 04:38 PM   #24
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 990
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
My recipe for Perfect Brownies

Ingredients
• 4 tablespoons unsalted butter
• 4 tablespoons canola or other neutral tasting oil
• 4 ounces SF semisweet chocolate, coarsely chopped
• 1/3 cup packed brown sugar sub
• 2 tablespoons xylitol
• 2 tablespoons erythritol
• 2 tablespoons PolyD
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs, cold
• 3 tablespoons cold brewed coffee
• 1/4 cup cocoa powder
• 3/4 cup Kevin’s flour mix (Carbalose based)
• 1/4 teaspoon baking soda
Directions
Heat oven to 300 degrees F. Line an 8 by 8 inch metal or glass baking dish with foil so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
In a medium microwave-safe bowl, heat the butter, oil, and chocolate for 30 seconds. Stir, and microwave at 20 second increments until completely melted.
Stir the brown and white sweeteners, PolyD, and salt together until well mixed. Stir into the chocolate mixture with a wooden spoon. Add the eggs, vanilla and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour mix and baking soda and stir just until combined.
Pour the batter into the pan and bake until a toothpick inserted into the middle comes out with a few crumbs, about 30 to 40 minutes.
Cool the brownies in the pan. Lift brownies out of the pan by the foil. Peel off the foil and cut into 2-inch squares. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
susieqrn is offline   Reply With Quote
Old 07-21-2017, 11:18 PM   #25
dreeza
Junior LCF Member
 
Join Date: Nov 2008
Posts: 54
Gallery: dreeza
sherrielee's best burger buns are great bread-like waffles
dreeza is offline   Reply With Quote
Old 07-28-2017, 10:00 AM   #26
jobun
Senior LCF Member
 
jobun's Avatar
 
Join Date: Jul 2002
Location: New York
Posts: 192
Gallery: jobun
Stats: 175/175/140
I have a bunch of recipes saved from a long time ago playlanders:

Here's a favorite of mine:

sleuthfan
FINGER LICKIN' CHICKEN

4-6 Chicken breast pieces (skinless, boneless)
1 stick (1/4lb) butter
2-3 tsp chopped garlic
Bag ingredients:
1/4 cup grated parmesan cheese
1/4 cup finely chopped almonds
1 tsp. dried thyme
1 tsp. salt
1 tsp. pepper

> Heat oven to 350 F.
> In 13 x 9 pyrex baking dish, place butter & garlic. Put in oven until butter melts completely.
> Place chicken breasts in dish with garlic butter.
> Throw bag ingredients into large ziplock bag.
> Coat each chicken breast w/the garlic butter and then coat in the mixture in the ziplock bag.
> Put the chicken breasts back into the garlic butter (in the baking dish) and bake for 1 hr. or until cooked through. Absolutely delicious!!
__________________
"Life may not be the party we hoped for... but while we are here we might as well dance!"
jobun is offline   Reply With Quote
Old 07-28-2017, 10:02 AM   #27
jobun
Senior LCF Member
 
jobun's Avatar
 
Join Date: Jul 2002
Location: New York
Posts: 192
Gallery: jobun
Stats: 175/175/140
I remember a bunch of us had jalapeno popper recipes:
Here's one that I have used:

Ayrlin
Jalapeno poppers my way.

0.5 pound shredded Colby jack cheese
0.5 pound extra sharp cheddar cheese shredded
8 oz cream cheese softened.
2 pounds of jalapenos

Chop peppers into small diced squares and mix all cheeses and peppers together.
Shape the mixtures into small 0.5 inch balls and set on parchment paper and cookie tin.
Freeze these little balls for at least 1 hour.

Once frozen roll them around in a 0 carb protein powder
then dip them in beaten eggs then once again in the protein powder OR ground pork rings.
Make sure they are well coated.

Deep fry for about 2 min to a deep golden brown let cook for 5 min before digging in.
Very crunchy and very good.
Be sure and leave seeds in your peppers if you like a little bite..
__________________
"Life may not be the party we hoped for... but while we are here we might as well dance!"
jobun is offline   Reply With Quote
Old 07-28-2017, 10:03 AM   #28
jobun
Senior LCF Member
 
jobun's Avatar
 
Join Date: Jul 2002
Location: New York
Posts: 192
Gallery: jobun
Stats: 175/175/140
CHEESY CHICKEN WRAPPED IN BACON
By Jobun:
1 Package Chicken Cutlets (I use the thin sliced, but thicker is ok)
Bacon
1/3 cup shredded cheddar cheese
1/3 cup shredded roasted garlic cheese
1/3 cup shredded meunster cheese

Preheat oven to 350 degrees.
Wrap 1 slice of bacon around each chicken cutlet.
Place in an ungreased baking pan. Combine cheeses in a separate bowl.
Bake chicken cutlet in oven until cooked (depending on cut- between 20 minutes to ½ hour) and bacon
is crisp. Remove from oven, and drain bacon fat from pan. Top each chicken cutlet with the cheeses.
Return to oven and bake an additional 5 minutes or until cheese is melted.

Serve with your favorite low carb side dishes

You can use whatever flavor of cheese you prefer. I love the roasted garlic cheese combined with cheddar.
It’s tastes great with the bacon flavoring.

I didn’t do the carb counts, but they are pretty low.
__________________
"Life may not be the party we hoped for... but while we are here we might as well dance!"
jobun is offline   Reply With Quote
Old 07-28-2017, 10:03 AM   #29
jobun
Senior LCF Member
 
jobun's Avatar
 
Join Date: Jul 2002
Location: New York
Posts: 192
Gallery: jobun
Stats: 175/175/140
LCprincess
------------------------------------------------
CHICKEN SCAMPI...posted by JEBP over on the '72 Atkins Challenge Thread

Ingredients:
1/2 cup butter
1/2 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 T. lemon juice
4 boneless chicken breast halves, sliced lengthwise into thirds (note: you can leave the chicken whole, slice it into chunks, it works any way pretty much!)

Directions:
In a skillet heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano, garlic and salt and mix together in the skillet. Stir in lemon juice.

Then add the chicken and saute for about 3 minutes or until white. Lower the heat (medium-ish) and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.
__________________
"Life may not be the party we hoped for... but while we are here we might as well dance!"
jobun is offline   Reply With Quote
Old 07-28-2017, 10:05 AM   #30
jobun
Senior LCF Member
 
jobun's Avatar
 
Join Date: Jul 2002
Location: New York
Posts: 192
Gallery: jobun
Stats: 175/175/140
Tooter's flax garlic onion microwave flatbread

I found a flax recipe for a microwave flatbread!! I haven't made it yet...but I bet it is good and would work (after trying the other stuff)

Flax garlic onion flatbread

In a small bowl mix dry ingredients:

2 1/2 tbs flax meal
1/4 tsp baking powder
onion powder to taste
garlic powder to taste
dash of salt

Then:
Add one egg
1 tbs melted butter
1 tbs water

Mix

Pour into 8" glass pie plate that has been sprayed with pam and spred till it covers entire bottom.
Cook uncovered for 3 mins in the microwave on high.

Use as a Wrap/Tortilla
__________________
"Life may not be the party we hoped for... but while we are here we might as well dance!"
jobun is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 09:52 AM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.