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Old 04-19-2017, 06:49 PM   #1
Kathy
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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 and move them over to Netrition's Recipes page located at https://www.netrition.com/netrition-...b-recipes.html. There are so many great recipes here and we know how important they are to you. 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 recipe ingredients and instructions into this thread, along with the name of the recipe.

Please do not comment on the recipes in this thread as I would like to keep this thread clean with only the recipes.

See Charski's post below for a perfect example of what I'm looking for.

This post was updated 4/7/18.

4/10/18 - REMINDER: Please do NOT post recipes that were created by non-LCF members. 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.
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Old 04-20-2017, 09:54 AM   #2
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Edited by Kathy on 4/9/18
Recipe Link: https://www.netrition.com/recipe-cha...ss-quiche.html
-------------

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.

It SHOULD make 6 to 8 servings, depending on whether it's a main course or a side dish or breakfast.
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Old 04-20-2017, 09:55 AM   #3
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Edited by Kathy - 4/9/18
Recipe Link: https://www.netrition.com/recipe-cha...jalapenos.html
-------------

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.
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Old 04-28-2017, 07:30 PM   #4
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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
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Old 04-29-2017, 06:28 AM   #5
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Edited by Kathy - 4/9/18
Recipe Link: https://www.netrition.com/recipe-bet...g-waffles.html
-------------

Betty R's Amazing Waffles
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.
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Old 04-29-2017, 04:03 PM   #6
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Edited by Kathy - 4/9/18
Recipe Link: https://www.netrition.com/recipe-carrot-cake.html
-------------

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.
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Old 05-02-2017, 09:07 AM   #7
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Edited by Kathy - 4/10/18
Recipe Link: https://www.netrition.com/recipe-lowcarb-pie-crust.html
-------------

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
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Old 05-02-2017, 09:19 AM   #8
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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!
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Old 05-02-2017, 09:25 AM   #9
susieqrn
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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
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Old 05-03-2017, 08:37 PM   #10
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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
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Old 05-06-2017, 03:38 PM   #11
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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.
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Old 07-28-2017, 09:00 AM   #12
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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!!
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Old 07-28-2017, 09:02 AM   #13
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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..
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Old 07-28-2017, 09:03 AM   #14
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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.
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Old 07-28-2017, 09:03 AM   #15
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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.
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Old 07-28-2017, 09:05 AM   #16
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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
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Old 07-28-2017, 05:19 PM   #17
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Start Date: August 2005
This is one of our favorite side dishes.

HEAD'S UP. THIS IS A GREAT SIDE DISH

Ricotta Spinach Balls LC
Gnocchi
Pre-heat oven to 350
Butter a 9x13" Pyrex baking dish

1 lb. fresh baby spinach
8 oz. whole ricotta cheese
3 tbs. freshly grated Parmesan cheese
1 egg yolk, beaten
4 tbs. butter
Salt and pepper to taste

Place baby spinach in boiling water for one minute.
Remove to an ice bath and shock to stop it cooking.
Drain well, then squeeze it DRY. Chop it.
Place in bowl and add 2 tbs. butter and all the
rest of the ingredients.

Form into balls and lay in buttered dish.
Drizzle with the rest of the butter and sprinkle
with Parmesan cheese lightly

Bake 30 minutes.

Makes about 15 balls that will fill the baking dish without
them touching each other.

This recipe is very basic and much can be done with it.
Sauce, more cheese on top broiled, garlic. I hope that you
will try it, it's so very LC and yummy.
We used it as a side with steak on the BBQ
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Old 08-03-2017, 01:57 PM   #18
kaerae
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Chocolate mug cake

1 egg
1/2 tsp vanilla extract or 1/4 peppermint extract
1 Tablespoon heavy whipping cream
2 Tablespoons unsweetened cocoa powder
3 Tablespoons Splenda
1 tsp baking powder
1 Tablespoon butter (melted or very soft)

Spray mug with Pam. Beat egg in mug. Add all other ingredients and whisk until smooth. Microwave 30 - 60 seconds until it puffs up and no longer looks wet in the middle.

Last edited by kaerae; 08-03-2017 at 01:58 PM..
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Old 08-08-2017, 04:42 PM   #19
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This is simple, with uncomplicated taste, and everyone goes nuts for it. Makes a generous amount. To save time, you may cook and crumble the bacon, and sauté the onion a couple of days in advance. Put each in a ziplock bag and refrigerate until needed.

Cheesy Bacon Dip

12 ounces sliced bacon
1/2 cup finely chopped onion
8 ounces cream cheese, softened
16 ounces sour cream
8 ounces sharp cheddar cheese, shredded

Preheat oven to 375 degrees.

Line a large cookie sheet with sides, with foil, shiny side down.

Lay the bacon strips flat on the foil-lined sheet. The slices may be touching, but try not to overlap. If you end up with a couple of slices you can't fit, you can cook them until crispy in the microwave. Allow the bacon to cook 20-25 minutes, or until crispy.

Drain bacon on a sheet lined with paper towels. Boost oven heat to 400 degrees. When cool enough to handle the strips, crumble and set aside.

Pour 1-2 Tb of the bacon fat from the baking sheet into a skillet of medium heat. Add the onions, and cook, stirring occasionally, until they just begin to color, about 10-15 minutes.

Beat the cream cheese until fluffy. Add the sour cream, and beat well to combine.

Stir in the onions, bacon, and cheddar to distribute evenly.

Turn the mixture into a 2 quart ovenproof baking dish, sprayed with cooking spray.

Bake at 400 degrees for 25-30 minutes, or until bubbly and the top is just starting to brown.

Serve hot to warm with low carb tortilla chips. (Stack a couple tortillas, cut into 8ths with a pizza cutter, and set on a silicone or foil lined baking sheet. Spray with cooking spray and bake at 400 degrees for 5-7 minutes, until crispy.)

*And don't throw out that bacon fat in the foil-lined sheet! Pour it into a sealable container and keep it in the fridge. Use some in your skillet to sauté a steak, chicken breast, or pork chops to make them super tasty, or melt it lightly and brush over your meat of choice on the grill. A Tb In your skillet when you cook pancakes makes them irresistibly tasty. Just add to your bacon fat pot in the fridge each time you make bacon. I'm never without it.
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Old 04-07-2018, 08:55 PM   #20
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Kevinpa's Impossible Bacon Cheeseburger Pie


1 pound ground beef
4 green onions, chopped
1 clove garlic, minced
1 tomato, sliced
salt and pepper to taste
1 cup shredded Cheddar cheese
8 slices of bacon, cooked and chopped into bits
1/2 cup carbquik
1 cup sour cream
2 eggs

In a med. high skillet brown beef onions and garlic.
Drain grease and spread it out in the bottom of a 10 inch pie plate.
Layer tomato slices on top of beef.
Top with cedder cheese then top with bacon bits.
Salt and pepper.

In small bowl mix eggs, sour cream and carbquik until combined.
Pour batter over top of pie as evenly as you can.
Bake in a preheated 375 degree oven for 30 to 35 min or until top is golden and knife comes out clean.
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Old 04-08-2018, 09:44 AM   #21
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Chicken Lady's Golden Corn Bread is another fabulous one!

Golden Corn Bread

3 cups-(12ounces) almond flour
2/3 cup-(3-1/2ounces) popcorn meal
1/3 cup Splenda
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1/4 cup oil
1 cup…homemade LC milk

Put a cast iron skillet into the oven and preheat the oven and the skillet to 425°

Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil.

Pour the batter into the hot pan and place it in the oven and bake at 425° for 25 minutes or until golden brown and toothpick inserted into the center comes out clean.
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Old 04-08-2018, 11:14 AM   #22
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Edited by Kathy - 4/9/18
Recipe Link: https://www.netrition.com/recipe-cre...taco-soup.html
------------

Low Carb Southwestern Taco Soup
Number of Servings: 8 By Cheri

Ingredients

1 lb. ground beef
1/2 c onion, chopped
2 cloves garlic, minced
1 T cumin
1 t chili powder
2 10 oz 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.
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Old 04-08-2018, 11:45 AM   #23
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Hamburger and Sausage with Rotel and Cream Cheese

2 lb. ground beef
1 lb. breakfast sausage (mild, medium or hot)
1 (8 oz.) block cream cheese
1 can ( 10 or 12 oz?) Rotel tomatoes

Drain grease off the meat and add other ingredients. Heat until bubbly. With the extra pound of meat it's just creamy enough, but not too rich.

Variations:
1. omit the sausage, make it up with ground beef
2. use other meats, or slightly different proportions of meat
3. wrap it in lettuce leaves
4. top cabbage with it, or mix cabbage in
5. stuff into jalapeno halves, wrap with bacon, then broil
6. stuff into bell peppers, then bake
7. top zoodles or coleslaw with it
8. filler for enchiladas
9. add cooked spinach in it



Example of a variation from crobyninc:

2 lb ground venison
8 oz cream cheese
1 can rotel
1 head of shredded cabbage
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Old 04-08-2018, 11:50 AM   #24
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Cinnamon Omelette

2 eggs
2 tbsp. heavy whipping cream
1.5 pkt. splenda
1 tsp. cinnamon
a splash of vanilla
2 tsp. butter
1 tablespoon cream cheese

Combine all ingredients except butter, whisk together. Melt butter in pan. Whisk mixture again and pour into pan. Cook, covered, on medium high until omelette is set. Fold over and add in sliced cream cheese sprinkled with half a packet of splenda. Remove to plate.

According to lose it, after I put all the ingredients in, there was 4.9 carbs, 24 g fat, and 11.3 protein.


LindaSue's variation:
Whisked 3 eggs with about a teaspoon or two of cream, a teaspoon or two of French vanilla Torani syrup, a dribble of banana extract and some cinnamon-Splenda mix. Scrambled it up in a skillet with a tablespoon of butter then dumped it into a cereal bowl. Sprinkled some more cinnamon-Splenda over the top and drizzled the whole thing with cream to cool it down a little. It was kind of like eating custard or rice pudding but with a noodle-like texture. I liked it very much and will make it again. I don't care for eggs all that much but made this way I can get them down quite easily.

Iwantlessofme's variation:
We like to cook it like a pancake, schmere it with peanut butter and top with SF syrup.
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Old 04-08-2018, 11:53 AM   #25
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Seb's Pumpkin Breakfast (meets EFGT ratios)

1/2 C canned pure pumpkin
2 T cream cheese
1 egg
Splenda to taste
2 T half & half

Mix together and microwave for 1.5-2 minutes.

Fat 19 68%
Carbs 13 15%
Protein 11 17%
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Old 04-08-2018, 11:53 AM   #26
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Strawberry Breakfast Omelette (from CarolynF)
This is SO easy..and a take off of the Mock Danish...

1 ounce of cream cheese zapped at 15 seconds in the microwave in a small
bowl..

Then add 2 eggs, a dribble of vanilla extract, and 2 tsp. of Splenda..Mix well
with a fork.

Pam or butter a small frying pan..and pour egg mixture into pan..and cook on
medium high heat..When bottom is golden, flip and cook.

Slice up 4-5 strawberries..Flip the omellette on a plate..put stawberries in the middle..then flip the top over it..Top with whipped cream..

This is so easy and wonderful!!! I used 1/2 Tablespoon of butter to fry it in. That's in these ratios.

Ratios: 76% fat
7% carbs
18% protein
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Old 04-08-2018, 01:05 PM   #27
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I have a whole bunch of recipes by our famous chef, Bruce:

Alfredo Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pint Heavy cream
1 Stick Butter
2 Tablespoons Cream cheese
5/8 cup Parmesan cheese -- Shredded
1 teaspoon Garlic powder

In a heavy saucepan, combine butter, cream and cream cheese. Simmer over low heat until melted.

Add parmesan cheese and garlic powder. Simmer over low heat for 20 minutes, stirring occasionally.

Adobo Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken thigh
1/2 cup soy sauce -- Kikkoman
2/3 cup white vinegar
1 Bay leaf
3 cloves Garlic -- minced
1 onion -- sliced

Combine all ingredients in non-aluminum pan. Bring to boil. Cover, lower heat and simmer until tender.

Serving Ideas : You can use chicken, pork, beef or a combination of any three. Very versatile recipe. If you don't like garlic, leave it out. If you like ginger, throw some in. Just don't change the soy sauce/vinegar ratio.

Asian - Beef and Broccoli

Recipe By :Bruce
Serving Size : 1 Preparation Time :0:00
Categories : Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skirt steak -- sliced
2 tablespoons soy sauce
1 tablespoon garlic -- minced
2 tablespoons sake
2 bunches broccoli
2 teaspoons sesame oil
3 tablespoons oil


Cut beef in one-inch strips along the grain. Then cut thin strips against the grain.
Marinate beef in soy sauce, garlic and sake for 20 minutes.
Cut broccoli florets from stem. Slice stem into bite-size pieces of equal thickness.
Put broccoli stem pieces into boiling water. Cover and cook until they start to get tender. Add florets and cook until they turn bright green. Don't overcook! Drain and pour onto serving platter. Arrange florets around the edge of the platter, leaving the stems in the center.

Heat oil in wok or skillet until it shimmers and starts to smoke. Add beef and stir fry until done. Add sesame oil and mix well.

Dump beef into center of platter, covering broccoli stems.

Ginger sauce

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons soy sauce, low sodium
2 tablespoons chicken broth
1 tablespoon soy sauce
1 tablespoon dry sherry
3 tablespoons ginger root -- minced
1/2 teaspoon sugar

Combine ingredients in small bowl and set aside.

Lemon Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons lemon juice
1/2 teaspoon lemon zest -- minced
2 tablespoons chicken broth
1 tablespoon soy sauce
2 teaspoons sugar

Combine ingredients in a small bowl and set aside.
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Old 04-08-2018, 01:06 PM   #28
AuroraSong
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Stir Fried Chicken and Zucchini in Ginger Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound chicken breast, boneless, skinless -- cut into 2" pieces
1 tablespoon soy sauce
1 tablespoon dry sherry
oil
1 medium bell pepper -- cut into 2" strips
1 medium zucchini -- cut into chunks
2 tablespoons scallion -- minced
1 tablespoon garlic -- minced
1 tablespoon ginger root -- minced

1. Toss chicken with soy sauce and sherry in medium bowl; set aside and toss once or twice as you work on rest of recipe. Prepare sauce and vegetables; set aside.

2. Heat wok over high heat for 3 to 4 minutes. Add 1 tablespoons oil and heat until it smokes.

3. Drain chicken and add to wok. Stir-fry until seared and about 3/4 cooked, 2 1/2 to three minutes. Scrape cooked chicken and all liquid into bowl. Cover and keep warm.

4. Let wok come back up to temperature, 1 to 2 minutes. When hot, drizzle in 2 teaspoons oil. When oil starts to smoke, add red pepper and cook 30 to 60 seconds. Drizzle with 1 teaspoon oil, then add zucchini and cook 30 seconds.

5. Clear center of wok and add scallions, garlic and ginger. Drizzle with 1/2 teaspoon oil. Mash. Cook until fragrant but not colored, about 10 seconds. Remove pan from heat and stir for 20 seconds.

6. Return pan to heat and add cooked chicken. Stir in sauce and stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve.

Stir Fried Shrimp and Asparagus in Lemon Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium shrimp -- peeled and deveined
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe lemon sauce
2 tablespoons oil
1 pound asparagus -- cut on bias
1 medium yellow bell pepper -- cut into 2" strips
2 tablespoons scallion -- minced
1 tablespoon garlic -- minced
1 tablespoon ginger root -- minced
salt
pepper

1. Toss shrimp with soy sauce and sherry in medium bowl; set aside and toss once or twice as you work on rest of recipe. Prepare sauce and vegetables; set aside.

2. Heat wok over high heat. Ad oil and evenly coat wok until it just starts to smoke.

3. Drain shrimp and add to pan. Stir-fry until bright pink, about 1 minute. Scrape cooked shrimp and all liquid into a bowl. Cover and keep warm.

4. Let pan com back up to temperature,1 to 2 minutes. When hot, drizzle in 2 teaspoons oil. When oil starts to smoke, add asparagus and cook two minutes. Drizzle with 1 teaspoon oil; add pepper strips and cook 30 to 60 seconds.

5. Clear center of wok and add scallions, garlic and ginger. Drizzle with 1/2 teaspoon oil. Mash. Cook until fragrant but not colored, about 10 seconds. Remove pan from heat and stir scallions, garlic and ginger into vegetables for 20 seconds.

Return wok to heat and add cooked shrimp. Stir in sauce and fry until ingredients are well coated with sauce and sizzling hot, about 1 minute. Season with salt and pepper to taste and serve.
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Old 04-08-2018, 01:07 PM   #29
AuroraSong
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Cheesecake - Peanutbutter Chocolate

Recipe By :Bruce
Serving Size : 8 Preparation Time :3:10
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- 16 carbs
1 package Knox geletin
1 teaspoon vanilla extract -- trace
1 tablespoon Hershey's cocoa -- 3 carbs
1 tablespoon natural peanutbutter -- 2.5 carbs
1 cup boiling water
12 packages Splenda

Mix gelatin in water and let sit for a few minutes. Add rest of ingredients well. Pour into pie plate. Cover with plastic wrap and chill for three hours

Chicken - Southwestern
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
2 cloves garlic -- minced
4 each chicken breast half without skin -- chunked
1 cup chicken broth
4 ounces green chiles -- canned, chopped
1 teaspoon prepared mustard
1 cup sour cream
8 ounces monterey jack cheese -- shredded

Melt oil and butter in an iron skillet. Saute chicken chunks for about 10 minutes until browned. During last minute, add garlic. Add chicken broth, undrained chilies and mustard. Simmer uncovered until liquid cooks down and is syrupy. Preheat oven broiler. Add sour cream and simmer until thickened.

Sprinkle with cheese and put under broiler until cheese is melted and browning -- about 2 minutes.

Serve when cheese stops bubbling.
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Old 04-08-2018, 01:08 PM   #30
AuroraSong
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Chicken Fried Steak Alfredo

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cube steak
1 egg
1 tablespoon cream
¼ cup parmesan cheese
¼ cup almond flour
salt
pepper
oil
1/2 cup alfredo sauce
2 pork breakfast patties

Beat egg and cream together

Salt and pepper both sides of cube steaks

Dredge both steaks in egg mixture, then in pork rinds, pressing down to make sure they stick

Heat oil until it shimmers. Add steaks and fry until deep brown on both sides. Remove to plate.

Drain all but one tablespoon oil from pan, preserving fried bits. Return to heat and fry breakfast patties while chopping them up. Add 1/2 cup alfredo sauce and stir quickly until heated. Pour over steaks.

Chocolate Peanut Butter Bars – not Induction


Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BOTTOM LAYER
1 1/4 sticks butter
1 ounce unsweetened baking chocolate
2 cups pecans -- finely chopped
Splenda
TOP LAYER
2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
Splenda
1/2 cup peanut butter -- natural
1/2 teaspoon vanilla extract
2 tablespoons instant coffee -- optional

BOTTOM LAYER

Melt chocolate and butter in saucepan. Sweeten to taste. Mix in pecans.
Spread in 9 X 13 pan. Refrigerate while making top layer.

TOP LAYER

Melt butter, cream cheese and cream in saucepan until smooth. Add vanilla and
instant coffee (optional). Sweeten to taste. Remove from heat and beat in
peanut butter. Pour over bottom layer and refrigerate until firm. Cut into
squares.
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