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Old 04-08-2018, 01:09 PM   #31
AuroraSong
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Crab Meat Stuffing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cheddar cheese -- shredded
1/2 cup mayonnaise
1/2 cup sour cream
1 can crab
1 teaspoon Splenda
1 teaspoon Mrs. Dash Italiano Seasoning

Mix all together and chill.

Stuff mushrooms, zucchini, tomatoes, etc.

Bake at 325 until filling bubbles and browns

LC Clam Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bacon -- chopped
1 each small onion -- (about 3/4 cup) chopped
16 ounces frozen cauliflower florets -- (1 package)
2 quarts water
1 bottle of clam juice
2 cups clams -- (fresh, or canned. Ground)
1 pinch salt -- optional, or to taste

You can also add heavy cream to taste when done.

Brown bacon. Add onion to bacon and saute until almost tender, drain. Add onion, bacon, and cauliflower to water, bring to a boil, lower heat, and simmer until cauliflower is almost tender. Add ground clams, and simmer for about 5 minutes. Add salt, if needed, to taste.
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Old 04-08-2018, 01:09 PM   #32
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Almond Joy Protein Bars – not Induction

1 1/2 oz. unsweetened baking chocolate
2 Tbsp. butter
2 Tbsp. cream
5 packets Splenda (more or less to taste)
1 cup Designer Protein, chocolate flavor
1 1/4 cups finely chopped almonds
1 cup unsweetened coconut
2 Tbsp. Splenda-sweetened coconut syrup

Heat chocolate and butter in microwave, stirring every minute until completely melted and smooth. Stir in cream and Splenda. Add protein powder, almonds and coconut and mix together well. Sprinkle syrup over all and mix, using hands to "knead" mixture thoroughly. Pat into a small baking pan or plastic container. Chill then cut into small bars- I usually get 16 from this recipe, but I eat them 2 at a time!


Flax & Yogurt Muffins – not Induction

1 1/2 cups flax meal (measured after grinding)
3/4 cup unflavored protein powder
3 Tbsp. vital wheat gluten
2 Tbsp. baking powder
1 tsp. salt

6-oz. Blue Bunny yogurt (any flavor)
3/4 cup Splenda-sweetened syrup (to match or complement flavor of yogurt)
3 eggs
1/3 cup oil
1/4 cup water

Combine dry ingredients; set aside.

Mix remaining ingredients well and add to dry ingredients. Spoon into mini muffin pans and bake at 350F for 20 to 25 minutes, until toothpick comes out clean. Allow to cool in pan for 5 to 10 minutes before removing. Complete cooling on a wire rack. I store these in the refrigerator, as they have no preservatives in them. Makes 48.
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Old 04-08-2018, 01:11 PM   #33
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Chili Cheese Brunch Casserole
1 dozen eggs
1 lb. grated Monterey Jack cheese
1 lb. grated Colby cheese
1 large can (27 oz.) chopped green chilies
16 oz. sour cream

Mix all ingredients and pour into 13 X 9" pan. Bake at 350F for 1 hour. Store leftovers tightly covered in refrigerator. This reheats well in the microwave. Serves 12 to 16.



Awesome Sour Cream Muffins
1/4 cup soy flour
1/4 cup protein powder
1/4 cup sesame seeds -- ground
1/4 cup flax seed -- ground
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
4 eggs -- beaten
4 tablespoons butter
1/3 cup artificial sweetener -- splenda
1 teaspoon flavor extract of your choice -- you add the carbs in total below
Mix all ingredients and pour into greased muffin tins. Bake for 20-25
minutes at 350 degrees. These have a wonderful consistency - almost like a white flour muffin and rise fairly well.
You can leave out the Splenda and extract for a nice savory muffin to go with lunch or dinner as well. Makes 10 muffins in tins 2/3 full, could probably make 8 larger 3/4 full.

Cornbread – not Induction
5 eggs, separated.
1 tsp Cream of tartar (I guess you can leave this out. I never do.)
1/3 cup cornmeal
1/2 cup heavy cream
2 Tbsp baking powder
1/3 cup soy flour
1/2 tsp Lite Salt
1/2 cup melted butter, cooled
Preheat oven to 375 degrees Fahrenheit.
Beat the egg whites and cream of tartar until you get the stiffest peaks you can muster. It usually takes me around 5 minutes. Set them aside.
Beat together cornmeal, cream, and baking powder until well mixed. Add cornmeal and beat until well mixed. Add soy flour, salt, and melted butter, beating until well mixed.
Fold in egg whites completely. It is not important to retain the original stiffness, but you don't want to lose total viscosity. Pour into a non-stick or sprayed 9X13 pan and bake for 20 minutes or until a knife inserted in the center comes out clean.
Variation for the holidays or those special meals (more carbs, but I didn't do a count)....
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Old 04-08-2018, 01:11 PM   #34
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Sweet Zucchini Bread – not Induction

2 c shredded, unpeeled zucchini
2 eggs
1/2 c oil
1/3 c heavy whipping cream
1/4 c water
1/3 c Splenda
1/2 c chopped walnuts
1 1/2 c vanilla whey protein powder
3 T high gluten flour (this is also called "vital wheat gluten", and is different from "gluten flour" -- it's lower carb.)
1/3 c almond flour
2 tsp baking powder
3 tsp cinnamon

Combine zucchini, eggs, oil, cream, and water; mix. Add Splenda,
walnuts, gluten flour, whey powder, almond flour, baking powder, baking
soda, salt, and cinnamon; mix till moistened. Pour into greased bread
pan. Bake 40 to 45 min. at 350.
Total loaf is 78 g. carbohydrate and 118 g protein.

Fatguy’s Chocolate Candy Bar – if using nuts, not Induction

½ stick butter
1 tablespoon cocoa powder—hershey’s dutch
2 packages artificial sweetener
1/3 cup walnuts—broken in small pieces
Melt butter over low heat. Add cocoa, sweetener and walnuts.
Mix well. Now you can put the whole thing in the foil, close and freeze
for about 30 minutes. It’s like a candy bar, crunchy and chocolaty. You can
also freeze it in paper muffin cups for small portions.

Slow Cooker (Crockpot) Southwestern Style Egg & Sausage Casserole

Note from Cheri:
What could be easier than having breaksfast cook inself while you sleep? It also stays warm so it fits everyone's schedules, regardless of when they drag themselves out of bed.

18 eggs
1 small can mild green chilis
1 lb. breakfast sausage, cooked and
drained
2 1/2 C grated Monterey Jack or Pepper
Jack cheese
1 med. onion, diced
1 green bell pepper, diced
1 tsp. butter

Serves 6

Grease crock with butter. Starting with sausage, layer meat, chilis, onions,
peppers and cheese, repeating the layering process until all ingredients are used
and ending with a layer of cheese.

Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low.
Cook for 7-8 hours.

Serve with sour cream and fresh salsa.
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Old 04-08-2018, 01:12 PM   #35
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Low-Carb Lasagna

30 ounces ricotta cheese
Mozzarella Cheese
Parmesan Cheese
3 eggs
2 ½ pounds ground beef
salt and pepper
garlic powder
15 ounces tomato sauce -- 1 15 oz can - hunts, no sugar
spices
Take ricotta put in bowl. Add some mozzarella if you want to and add 3 eggs mix well and put aside. Brown ground beef. Add salt, pepper, garlic powder and tomato sauce. Taste cause you might need more spices. Lightly grease a 10x13 pan with butter. Put ½ of the meat mixture layered on the bottom. Layer all of the cheese mixture over that, then the remaining meat mixture on the top.
Sprinkle top with mozzerella/parm mixture. Actually...I left this top layer of cheese off to try and have less carbs and it was great. Bake 350 degrees till bubbly...usually about 40-50 minutes.

Almond Flour Pound Cake – not Induction

1c (2 sticks) butter, room temperature
1c splenda
5 eggs, room temp
2c almond flour
1 tsp baking powder
1 tsp lemon extract (try almond, vanilla)
1 tsp vanilla

Cream butter and splenda. Add eggs, 1 at a time. Mix the flour and B powder. Add to egg mixture a bit at a time and blend. Add the extracts. Pour into a greased 9” round pan. Bake at 350* for 35-40 minutes, or until a pick comes out clean. 12 slices at 5.5g per slice.


Shepherd's Pie

Meat Mixture:

2 lb. ground beef
1/4 lb. green beans
1 zucchini (about .75 lb)
1 tin tomato paste
1 egg, beaten
1 tsp dried basil
salt and pepper to taste

Topping:

1 head cauliflower (about 1.5-1.75 lb before trimming)
1 T butter
2/3 cup ricotta cheese
salt and pepper to taste

Preheat oven to 350.

1. Brown ground beef in a pan until no pink remains. Drain cooked
meat in a colander and return to pan.

2. Chop zucchini and green beans into about 1/4-1/2 inch pieces.
Add to ground beef mixture and season with salt, pepper and
basil.

3. Stir in tomato paste. The mixture will be fairly dry. This is
okay, as the vegetables will release some liquid during baking.
The mixture should be only warm by now. Add the egg to the meat
mixture. Pat mixture firmly into a 9x11 baking dish.

4. Chop cauliflower and steam until quite tender. Remove from
heat and mash with a potato masher. Add butter and mash until
it's melted. Add ricotta cheese and continue to work with the
masher until it is well mixed. Season with salt and pepper.

5. Spread evenly on top of meat mixture. Place in oven and bake
for about 30 minutes.


Serves 6-8
Total Carbohydrates: 70g
Total Dietary Fiber: 22g
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Old 04-08-2018, 01:12 PM   #36
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Bacon Cheeseburger Soup

1 lb. ground beef
1 T. onion, minced
1 small can mushrooms
3/4 c. celery, chopped
1 t. dried basil
1 t. parsley flakes
1 T. butter
1 can low sodium chicken broth
1/2 c. cream
1/2 c. water
5 slices bacon, cooked and crumbled
1/4 t. salt, or to taste
1/4 t. pepper
1 cup grated cheddar cheese, or to taste
1/4 c. sour cream

Cook bacon, crumble and set aside. Cook ground beef, set aside. Saute vegetables
in the butter until tender and put into your soup pot with the ground beef and
broth, cream and water, salt , pepper and seasonings. Simmer until all
vegetables are tender, about 15 minutes. Take off the heat and stir in the
cheese and sour cream, stir until all cheese is melted and blended, correct
seasoning and enjoy.

Cheesy Cauliflower Soup

1 1/2 cups chopped onion

1 tablespoon butter

2 cups chicken broth -- low sodium

1/2 cup cream

1 cup cauliflower florets -- firm cooked, drained

salt & pepper to taste

2 tablespoons cheese whiz

2 ounces cooked ham -- diced

-Saute onions in the butter until soft & transluscent.
-Place chicken broth in pot, add cauliflower & gently cook till cauliflower is
tender.
-add S&P to taste; then add the cream & water,heat but do not boil.
-If desired, soup may be made creamy by using a hand blender or a food
processor.
-When heated through, stir in the cheese whiz & add the diced ham
-Serve hot.

NOTES : Each serving: 6.3 carbs minus 1.1 gr. fiber = 5.2 carbs
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Old 04-08-2018, 01:13 PM   #37
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Cole Slaw- KFC style
(From http://www.topsecretrecipes.com,
modified by Pami)

3-pound bag of cole slaw mix from Sam's Club
(original recipe states "finely chopped" but I don't always do that)
1 tablespoon dehydrated minced onion
1/3 cup granulated Splenda
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cream
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1 teaspoon prepared horseradish

1. Combine the Splenda, salt, pepper, cream, mayonnaise, sour cream, vinegar, lemon juice and horseradish in a large bowl and beat until smooth.
2. Add the slaw mix and onion, and mix well.
3. Cover and refrigerate for at least 2 hours before serving. (I like it better if it sits a whole day or two in the fridge.)
Serves 10-12.

Low Carb Sweetened Condensed Milk
from Low Carb Luxury

2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda (I used 1.3 cc liquid Splenda)
2 Tbsp. DiabetiSweet (optional)

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, pour into seal-able non-metal container and refrigerate. Use within 7-10 days.
This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Using the DiabetiSweet adds less than 1 carb per serving but aids in proper consistency, however, it will still be delicious without it. Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch. Makes approx. 1 1/2 pints.
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Old 04-08-2018, 01:13 PM   #38
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Chex-less Party Mix – not Induction
6 tablespoons butter
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon onion powder
2 cups almonds
2 cups walnuts
2 cups pecans
2 cups sunflower seeds

Heat oven to 250F. Combine nuts & seeds in 13 X 9-inch baking pan. Set aside.

Melt butter with Worcestershire sauce and seasonings in Pyrex cup in microwave. Stir well. Drizzle over nuts & seeds.

Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

*I vacuum-packed this in canning jars. A double batch yielded 5 FULL quart jars. (A single batch, therefore, should yield 5 pints.)*

***3.25g carb per oz. (generally 1/4 cup), after subtracting fiber***


An Excellent Substitute for Graham Cracker Pie Crust – not Induction
3/4 cup flax seed meal
3/4 cup almond flour
1/4 tsp. salt
1/2 tsp. ground cinnamon
6 Tbsp. butter
Liquid AS equivalent to 1/3 cup sugar
Mix flax meal, almond flour, salt and cinnamon in a medium bowl. In small bowl, melt butter with AS in microwave; stir to combine. Pour over dry ingredients and mix till well blended. Press mixture into an 8- or 9-inch pie pan.
Bake at 375F for 7 minutes. Cool.
If recipe calls for unbaked pie shell, just chill for about an hour.
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Old 04-09-2018, 09:17 PM   #39
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Sausage Cheese Balls using Eloff flour mix (JJJ'sMom's tweaks)
________________________________________
1 c. Eloff flour mix or Kevinpa's final flour mix
1/2 lb. sharp cheddar grated
1/2 lb. sausage
milk or water if needed, maybe only 1 T. if that.

Let all come to room temp, roll into balls, bake at
425 for 11-12 mins. Makes 35
FYI......I actually don't do the rolling of balls anymore, instead I take some in hand, make it into a log, pinch off tablespoonish size pcs, lay on sheet and press down just slightly.
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Old 04-09-2018, 09:19 PM   #40
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Low Carb Biscuits (Cooking Keto with Kristie on Youtube)

10 egg whites (1.5 cups liquid egg whites)
2 1/2 cups fine almond flour
4 tablespoons oat fiber
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tablespoon erythritol) 1/2 cup shredded mozzarella
6 tablespoons butter, softened

Use a hand mixer to beat egg whites until frothy but not stiff. Add in almond flour, oat fiber, baking soda, xanthan gum, salt, and erythritol and mix well with the hand mixer. Add the mozzarella cheese and mix until incorporated. Add in butter and mix until well blended.
Grease a muffin tin and fill each well 3/4 full. Bake at 400° for 10-12 minutes.
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Old 04-09-2018, 09:22 PM   #41
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Apple Cider Donuts (I Breathe, I’m Hungry)
Ingredients (Makes 6 donuts)
Dry Ingredients:
1/2 cup coconut flour (try ¼ cup coconut flour and ¼ cup Carbalose)
1/4 cup granulated sugar substitute
2 tsp baking powder
2 Tbsp vanilla protein powder
1/4 tsp xanthan gum
1 tsp ground cinnamon
1/4 tsp kosher salt
1/4 tsp nutmeg
Wet Ingredients:
2 eggs
1/2 cup SF Alpine spiced cider (dissolve in only ½ cup water)
1 Tbsp butter, melted or coconut oil
Oil for frying
Cinnamon Coating:
4 Tbsp butter, melted
1/4 cup granulated sugar substitute (Swerve, Splenda, etc.)
1.5 tsp ground cinnamon
OR…drizzle with caramel and sprinkle with 1/4 cup chopped walnuts

Instructions
• Combine all of the dry ingredients in a medium bowl. Combine all of the wet ingredients in a small bowl. Mix the two together thoroughly and wait 2 minutes. Form the dough into 5 balls of equal size. Press each one into a disc about 1 inch thick and 4 inches in diameter. Use a spoon to scoop out a one inch piece from the center of each disc - then use your fingers to smooth into an even circle/classic donut shape. Combine the small pieces to form a 6th donut shape with your hands.
• Pour your choice of oil in a heavy bottomed pot to a thickness of about 1/2 inch. Heat oil until about 350 degrees (or until a small drop of water sizzles when it hits the oil.) Cook your donuts in batches of 2 each for about 2 minutes per side, or until dark golden brown. Be sure to flip away from you so you don't splatter yourself with hot oil when turning them. Remove to a paper towel-lined plate until all of the donuts are cooked.
For the Coating:
• Combine the cinnamon and sweetener in a small bowl. Brush the donuts with melted butter, and sprinkle generously with the cinnamon mixture until well coated. Best eaten within one day of frying, but these will keep in the fridge for several days.
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Old 04-09-2018, 09:27 PM   #42
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Bacon, Red Pepper, Mozzarella Frittata
(Ruled Me)
The Preparation
• 1/2 cup Chopped Fresh Basil
• 1/2 medium Red Bell Pepper
• 4 large Bella Mushroom Caps
• 7 slices Bacon
• 1 tbsp. Olive Oil
• 9 large Eggs
• 1/4 cup Heavy Cream
• 1/4 cup Parmesan Cheese, Grated
• Salt and Pepper to taste
• 4 oz. Fresh Mozzarella Cheese, cubed
• 2 oz. mozzarella, grated
• 2 tbsp. Fresh Parsley (Garnish)
The Execution
1. Prep all vegetables. Roughly chop basil, red pepper, mushrooms and bacon. Preheat oven to 350F.
2. In a hot pan, add olive oil and wait for the first wisp of smoke. Add your bacon immediately after that first wisp of smoke.
3. Let the bacon cook until browned, Drain all but 3 tablespoons oil/bacon fat then add red pepper. Let the pepper cook in the bacon fat until soft.
4. While red peppers are cooking, whisk 9 eggs, 1/4 cup heavy cream, 1/4 cup parmesan cheese, and fresh ground black pepper in a container. Mix well.
5. Add the mushrooms to the pan once the red pepper is soft and stir in well. Let the mushrooms soak in the fat.
6. Add fresh basil to pan and let it cook for a moment, then sprinkle 4 oz. cubed mozzarella cheese on top.
7. Pour eggs over everything and use a spoon to lift up the ingredients at the bottom of the pan. You want the eggs to get under and around everything in the pan.
8. Sprinkle remaining 2 oz. mozzarella over the top and put it in the oven for 6-8 minutes. Then, turn the broiler on and broil the top for an additional 4-6 minutes.
9. Remove from the oven and using your spoon, pry the edges of the frittata away from the pan. Once done, flip the frittata out of the pan. Slice and serve!
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Old 04-09-2018, 09:31 PM   #43
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Clark’s Quiche (8 servings) All Recipes
4 slices bacon ½ cup finely diced cooked ham
½ 10 oz. pkg. frozen chopped spinach 4 oz. Monterey jack cheese, shredded
1 unbaked Kevin’s pie crust 4 oz. cheddar cheese, shredded
1 Tbsp. olive oil 2 oz. Parmesan cheese, shredded
½ cup onion, finely diced 4 eggs
¼ pound mushrooms, chopped ¾ cup half and half
salt and pepper to taste ½ Tbsp. dried parsley

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2. Heat olive oil in skillet over medium heat. Sauté onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
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Old 04-09-2018, 09:37 PM   #44
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Maple Pumpkin Pie Bars (my own tweaked recipe)
Makes 16 bars
Crust:
1 cup plus 2 tbsp. pecan flour
2 tbsp. coconut flour
6 tbsp. butter, softened
4 tbsp. Sukrin Gold or brown sugar substitute
2 tbsp. erythritol
1/2 tsp. xanthan gum
1/4 tsp. salt
Filling:
4 oz. cream cheese, softened
1/4 cup lightly packed Sukrin Gold
4 tbsp. sweetener mix (I use erythritol, xylitol, JLS, and Bochasweet)
2 eggs
1 cup pumpkin
1 small box SF vanilla pudding
2 Tbsp. Nature’s Hollow SF maple syrup
½ tsp. maple extract
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
Topping:
1 cup HWC
3 Tbsp. Nature’s Hollow SF maple syrup
Cinnamon

1. Preheat oven to 350°F.
2. Combine almond flour, butter, sweeteners, maple syrup, extract, xanthan gum, and salt; blend until smooth.
3. Press mixture evenly into the bottom of an 8-inch square pan (sprayed with Pam) and bake 10 minutes (it won't look cooked through). Set aside and let cool.
4. Beat cream cheese until smooth and fluffy. Beat in sweeteners then add eggs one at a time, beating well after each addition. Add pumpkin, dry pudding mix, maple syrup, extract, and spices and beat until blended; spoon over crust.
5. Bake 30 minutes or until set and starting to pull away from sides. Cool completely.
6. Meanwhile, beat HWC, syrup, and extract in large bowl on high until mixture forms stiff peaks. Refrigerate until ready to use (If you like a slightly sweeter cream, add a teaspoon of sweetener).
7. Spread whipped cream mixture onto dessert and sprinkle with cinnamon. Refrigerate for 1 hour before cutting into bars to serve.
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Old 04-10-2018, 10:47 AM   #45
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Chocolate Mayonnaise Pound Cake (another one from Betty R)

3 cups almond flour
1 cup vital wheat gluten
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1 tsp baking powder
4 eggs
1/2 cup Erythritol
1-1/2 teaspoons liquid Splenda
1 tsp vanilla
1 cup mayonnaise
2/3 cup vanilla Davinci syrup
2/3 cup cream


Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.

Pour batter into a greased and floured bunt pan and bake.
(I sprayed my nonstick bunt pan with cooking spray and then rubbed it in with a paper towel to get an even coat. I then used oat flour to flour the pan with.)

Bake as 325° for 45 to 50 minutes or until cake tester inserted in center comes out clean.
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Old 04-10-2018, 10:53 AM   #46
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Start Date: February 2018
Pecan Pie Crust Buttoni
1 1/4 c. finely ground pecans
3 T. unsalted butter softened
3 packets Stevia or Splenda
1/4 c flax meal
Combine all ingredients and press into bottom of glass pie plate. Bake in 375º oven for 10-12 minutes to toast pecans a bit and bring out their flavor. Cool and fill as desired.

Pecan Pie Filling Soobee
5 tablespoons unsalted butter
½ cup brown sugar substitute
½ cup tagatose
1 tsp molasses
3/4 cup Vitafiber
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Set separate racks in the center and lower third of oven and preheat to 350 degrees F. Bake on a baking sheet on the center rack until the dough is set, about 10-15 minutes. Reduce the oven temperature to 350 degrees F. In medium saucepan, combine the butter, tagatose, erythritol, molasses and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 35 to 45 minutes.

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Old 04-10-2018, 05:05 PM   #47
sbwertz
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Low Carb White, Wheat and Pumpernickel Yeast Bread

Basic Carbquik White Bread

This my variation on a recipe developed by Kevinpa (from the Low Carb Friends board). It makes the best low carb white bread I have ever eaten. It has been adapted for a bread maker, but you can make it by hand or in a stand mixer with a dough hook. It makes a great pizza crust, too.

Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.

(I have shown the WPI and Carbquik in grams because I have found it is difficult to get consistent measurements with measuring cups.)

1/2 tsp salt
1/4 cup wheat protein isolate 8000 (33g)
2 cups Carbquik (215 g)
1/2 cup wheat protein isolate 5000 (74g)
2 tbsp Resistant Wheat Starch 75
1 tbsp Thick it Up
1 tsp baking powder
1 tbsp sugar (to feed the yeast)
1 tbsp yeast

1 cup warm water
1/4 cup heavy cream
2 large eggs
Artificial sweetener equal to 1/4 cup sugar (I use liquid sucralose.)


Set the bread maker to manual mode, (or use a stand mixer with a dough hook.)

Combine all the dry ingredient in the pan of the breadmaker, then put the wet ingredients in a mixing bowl. Mix the wet ingredients well and warm them in the microwave for 30 seconds.

Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. (If using a stand mixer, mix for 1 minute with the paddle then mix for 10 minutes with the dough hook.)

If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won’t form a ball, add a little more WPI 5000. When the manual cycle completes, (or after about 10 minutes of kneading) form the dough and put it in a greased bread pan and set in a warm place to rise. (Because of the baking powder in the recipe, the dough “kicks” in the oven and will rise another inch or two, so don’t let it rise too high before baking)

When dough doubles in size, bake it in a preheated 350 degree oven for 40 minutes until golden brown.

NOTE: Don’t let this bread rise twice or it will ruin it. Form it into a loaf as soon as it is finished kneading, and let it rise and bake it.

Makes 16 half inch slices at 2g carbs per slice

For Rolls: When the manual cycle completes, remove the dough from the breadmaker and form it into rolls. It will make 8 hamburger rolls or 16 dinner rolls.

For hamburger rolls, substitute 1/4 cup more WPI 5000 for the 1/4 cup WPI 8000 to make a softer crust. Cut the dough into eighths and form each piece into a ball. Flatten the ball out to a "patty" about 4 inches across and half an inch high. Place the rolls on a baking sheet and put in a warm place to rise for about 20 to 30 minutes. When they have risen, bake in a preheated 375 degree oven for 20 to 25 minutes, or until golden brown.

For dinner rolls, cut the dough into 16 pieces, form each into a ball and place side by side in a 9x13 inch greased baking pan. Raise until double, and bake at 375 for 15 to 20 minutes until golden brown.

Wheat Bread

Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.

(I have shown the WPI and Carbquik in grams because I have found it is difficult to get consistent measurements with measuring cups.)


1/2 tsp. salt
1/4 cup wheat protein isolate 8000 (33g)
2 cups Carbquik (215 g)
1/2 cup wheat protein isolate 5000 (74g)
2 tbsp Resistant Wheat Starch 75
3/4 cup ground pecans
1/4 cup wheat bran
1 tbsp Thick it Up
1 tsp baking powder
1 tbsp black strap molasses (eaten by yeast)
1 tbsp yeast


1 cup warm water
1/4 cup heavy cream
2 large eggs
Artificial sweetener equal to 1/4 cup sugar (I use liquid sucralose)

Set the breadmaker to manual mode.

Combine all the dry ingredient in the pan of the breadmaker, and then put the wet ingredients in a mixing bowl. Mix the wet ingredients well and warm them in the microwave for 30 seconds.

Turn on the breadmaker and let the dry ingredients mix for a few seconds, and then pour in the wet ingredients. (If using a stand mixer, mix for 1 minute with the paddle, then 10 minutes with the dough hook.) The dough will be too soft at first, but will firm up and make a ball after it kneads for a few minutes. If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won’t form a ball, add a little more WPI 5000.

Don't let the dough rise in the breadmaker. Take it out as soon as the knead cycle ends (or after about 10 minutes of kneading) and form the dough. Put it into a greased bread pan and set in a warm place to rise. If you let it rise twice it will ruin it. (Because of the baking powder in the recipe, the dough “kicks” in the oven and will rise another inch or two, so don’t let it rise too high before baking)

When the dough doubles in size, bake it in a preheated 350 degree oven for 40 minutes until golden brown. Turn the loaf out onto a rack to cool.

Yields 16 half inch slices per loaf, 2.5g carbs per slice.



Pumpernickel Bread

Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.

(I have shown the WPI and Carbquik in grams because I have found it is difficult to get consistent measurements with measuring cups.)

1/2 tsp salt
1/4 cup wheat protein isolate 8000 (33g)
2 cups Carbquik (215 g)
1/2 cup wheat protein isolate 5000 (74g)
2 tbsp Resistant Wheat Starch 75
1 tbsp Thick it Up
1 tsp baking powder
1 tbsp black strap molasses (eaten by yeast)
3 tbsp Hershey’s Special Dark cocoa powder
1 tbsp instant coffee
1 tbsp yeast
2 tsp whole caraway seeds
1/2 tsp ground caraway seed*

*NOTE: You can use just 1 tbsp whole caraway seed, but the ground seed gives a more intense flavor that mixes all through the bread. Grind the seeds in a coffee grinder, or buy it ground.

Artificial sweetener equal to 1/2 cup sugar (I use liquid sucralose)
1 cup warm water
1/4 cup heavy cream
2 large eggs


Set the breadmaker to manual mode.

Combine all the dry ingredients and the molasses in the pan of the breadmaker, and then measure the wet ingredients into a mixing bowl. Mix the wet ingredients well and warm them in the microwave for 30 seconds.

Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients (If using a stand mixer, mix for 1 minute with the paddle, then 10 minutes with the dough hook.) The dough should be a bit soft. If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won’t form a ball, add a little more WPI 5000.

When the manual cycle completes, (or after about 10 minutes of kneading) form the dough and put it into a greased bread pan and set in a warm place to rise. (Because of the baking powder in the recipe, the dough “kicks” in the oven and will rise another inch or two, so don’t let it rise too high before baking) When the dough doubles in size, bake it in a preheated 350 degree oven for 40 minutes until golden brown.

Makes 16 half inch slices at 3.5g carbs per slice.

For rolls, see the white bread recipe above.
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