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Low Carb Recipes
Tomato Soup
This was so good!
8 oz. tomato sauce
1/2 c. water
1/4-1/2 c. heavy cream (I used 1/2 c.)
1 packet Splenda (I used a sprinkle of Stevia).
Cook in sauce pan until hot. I sprinkled mine with pepper. It would probably be good with cheese too. Tasted to me like the Campbell's Tomato Soup.
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Josie's Mock Clam Chowder
6 strips of bacon, cooked and crumbled
1 small onion, chopped
3 celery sticks
3 cups chicken broth
1 (8oz.) bottle clam juice
4 cups cauliflower, well cooked
3 (6oz) cans chopped or minced clams with juice
1 1/2 cups light cream
Dash Tabasco sauce (opt)
Dash Worcestershire sauce (opt)
Saute bacon until cooked, but not crispy. Set aside. Saute in a little bacon fat, celery and onion until transparent. Stir in chicken broth and clam juice. Bring to a simmer. Add 1 cup chopped cooked cauliflower (to replace potatoes). Puree in blender the remaining 3 cups of cooked cauliflower with cream, blend until very smooth. Add mixture back to soup kettle. Stir in clams including the juice. Add Tabasco and worcestershire to taste. Garnish with crumbled bacon.
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Chicken Breasts Napoleon
Serves 5-6
3 large chicken breasts, boned and skinned
3 tablespoons butter
6 thin sliced of Virginia ham (I just use thin ham)
6 small, thin slices of Swiss cheese
1/2 cup minced shallots or green onions (Sometimes I leave
these out)
12 medium mushroom caps or 2 cans of mushrooms
1 cup dry white cooking wine
1 cup chopped tomatoes( I like it without the tomatoes)
1/3 cup heavy cream
1/3 cup fresh parsley (I use dried sometimes)
Rinse the chicken breasts and flatten between sheets of waxed paper with a mallet or cleaver until very thin. )I use a rolling pen *S*)
In a large skillet, heat the butter until hot but not brown. Take one piece of chicken, move it around in the hot butter, on both sides, until it is no longer pink (2-3 minutes). Immediately place the chicken breast in a large, flat dish. On one half of the top of the breast, place a piece of ham on a piece of cheese. Fold the other half over the first half. (If the chicken piece is too small, just lay the meat and cheese on top of the piece of chicken) Repeat the process for each thin breast. To the drippings in the skillet, add the shallots and mushrooms and saute for about 3 minutes. Add the wine and tomatoes(if you use them) and simmer for 3 more minutes, then add the cream. Without boiling, add the stuffed chicken breasts to the sauce and simmer for 3 minutes, turning the pieces once or twice. Sprinkle with parsley. Serve over wild rice or rice if not eating Low Carb.
Jackie's Shrimp and Scallop's
1 jar mild salsa
1 cup chopped scallion
1 cup chopped celery
1 cup chopped bell peppers
2 cups scallops and shrimp
1/2 pound butter mixed with guar gum or xanthum to thicken
Add all items. Add tabasco sauce, worcestershire sauce, dash of ginger, can of stewed tomatoes and cooking white wine to taste.
Bake 400 degrees for 20 minutes.
*Note: For Non-LC'rs you can put it over rice.
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Quick Salsa Chicken
Recipe By :LorettaV
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 chicken breast halves without skin
4 teaspoons taco seasoning mix (or your own spices)
1 cup Salsa
1/2 cup shredded cheddar cheese
sour cream
Heat oven to 375f. Sprinkle both sides of chicken with taco seasoning mix. (Can put in a plastic bag and shake them). Place in a baking dish, and pour salsa over chicken. Cover, and bake for 25-30 minutes until tender. Sprinkle with cheese and bake an additional 3-5minutes. Serve with sour cream.
Per Serving (excluding sour cream): 188 Calories; 5g Fat (23.6% calories from fat); 30g Protein; 4g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 605mg Sodium.
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Cauliflower/Bean Casserole
1 lb. frozen cauliflower
1 cup green beans
1/2 cup sliced onions
1/2 cup mayo
2 tablespoons butter
4 tablespoons bacon bits - real not imitation
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt and pepper
Put cauliflower, green beans and onions in a pot, cover with water and bring to a boil for 5 minutes or until tender. Drain very well and let cool. Roughly chop cauliflower if it's in big chunks.
Mix mayo, melted butter, bacon bits and the salt and pepper until well blended. Stir in 1 cup cheese. Mix with the drained veggies and pour into a 10" square glass baking pan. Cover and microwave for 5 minutes or until it's bubbly all over. Remove cover and stir well, then sprinkle remaining 1/2 cup of cheese over the top. Microwave another 2 minutes or until cheese melts and casserole is bubbly all over. Serve immediately.
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Pecan Topped Baked Cheesey Cauliflower
Ingredients:
2 Tablespoon Butter
1 cup ricotta cheese
salt and pepper to taste
2/3 cup shredded cheddar
4 tablespoons chives
1 8-10 oz. pkg frozen cauliflower (we used fresh)
1 clove garlic, crushed (or garlic powder)
Additional butter
1 cup pecans broken ( we used about 1/4 cup)
An aDDITIONAL 2/3 shredded cheese
Preheat over to 350.
Melt butter until slightly browning and add ricotta; mix well. Stir
in salt and pepper, 2/3 cup shredded cheddar cheese and chives. Fole
in cauliflower (cook till tender if you use fresh) mixture. Sprinkle
with additional cheese and pecans. Bake 15-20 minutes at 350.
Makes 4 servings. 3.5 grams of carbs per serving.
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Almost Rice Pudding by Lucy
3 eggs
3/4 c. cream (or mixture of cream, milk,etc)
1 c. cottage cheese, small curd
1/4 c. Splenda
1/2 tsp. Stevia powder (I skipped the Splenda and just used 1/2 tsp. of stevia powder)
1 t. vanilla
Raisins, Nutmeg.
Mix well with whisk, pour into 4 ramekins. Sprinkle a few raisins in each one, nutmeg over. Put in preheated oven , 325* in shallow pan with about 1/2" water in pan. Bake 30-35 min. until knife comes out clean. Do not overbake.
Coconut Macaroon Snowballs
These are SO yummy! Especially with a cup of coffee!Best when hot.
4 egg whites
1 1/4 c. Splenda
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups unsweetened flake coconut
1/4 c. almond flour
1/4 cup almonds, finely chopped (optional)
Lightly grease baking sheet.
Beat egg whites, vanilla and almond extract and cream of tartar until medium peaks form . Gradually add Splenda. Toss together flour, salt, nuts and coconut and fold into egg white mixture. Form into 1 inch balls and roll in unsweetened coconut. Bake at 350 for 18-20 minutes. Start watching them after 13 minutes. Cookies will be slightly brown.
BAVARIAN APPLE CHEESECAKE
Reduced Carb Graham Cracker Crust
3/4 c. ALMOND FLOUR
8 Graham Cracker (2 cracker sheets of 4 each)
5 Tbsp. unsalted BUTTER, melted
1/4 c. PECANS, lightly toasted, chopped in small pieces
Preheat oven to 375. Crush GRAHAM CRACKERS into small pieces with your hands or grind them with the bottom of a sturdy glass. Don't use a blender or food processor. Mix with almond flour and pecans. Pour melted butter over, and mix thoroughly. Press into 9 " pie pan or springform pan. For baked fillings: Bake at 375 for 8-10 minutes. Remove from oven and fill while still warm. Bake as directed.
Makes 1 crust.
8 servings. 2-3 carbs per serving.
Filling:
16 ounces cream cheese, softened
1/2 cup granular Splenda
1/2 teaspoon vanilla
2 eggs
Topping:
2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin)
1/3 cup granular Splenda (do not use liquid Splenda)
1 teaspoon cinnamon
1/4 cup sliced almonds, 1 ounce
In a medium bowl, beat first 3 crust ingredients on medium speed; stir in flour until a soft dough forms. Pat onto bottom and just slightly up sides of a 9-inch springform pan. Set aside.
Place apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400º 15 minutes. **
Meanwhile, in the same medium bowl that you used for the crust, beat cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add eggs; beat on low speed just until combined. Pour into prepared pan. Arrange warm apples atop filling.
In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle almonds evenly over apples, then cover with cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400º 40 minutes until golden brown.(I'm going to try to bake it at 350 for 40 minutes because parts of the crust burned slightly.) Cool, then remove sides of pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.
Makes about 8 servings.6 carbs per serving
** I've discovered an easier method for cooking the apples. Place the apple slices in a single layer in a glass 9x13" baking dish. Microwave on HIGH about 4 minutes or until softened and somewhat limp.
Broccoli Salad (VERY, very yummy!)
Contributor: Cindy from Low Carb Diet Cookbook Online
Rating: 10.0 based on 8 votes
Review This Recipe Serves: 6
Carbohydrates Per Serving: 3
Preparation Time: 20 minutes
Ingredients:
1 head fresh broccoli
1 bunch scallions, chopped ( I used red onion)
1 lb cooked bacon, crumbled (18 strips)(I used 1/2 lb)
1 cup mayo
1/3 cup splenda
2 tbsp vinegar(I used cider vinegar)
Cooking Instructions:
wash and cut up broccoli and scallions. toss to combine; cook bacon, crumble, and mix into veggies; set aside. Make the dressing by combining all ingredients and mix through the salad. Chill for about an hour (can be eaten right away, but taste better if you wait a bit)
Serving Suggestions:
great as a side dish! since its served cold, and requires no cooking, its a great summer dish. my whole family loves it.
Additional Comments:
original recipie called for golden raisins, which I just ommited to keep low carb. I have added chopped walnuts for variety, and they work well, but be sure to adjust carb count.
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Italian Chicken
Bake chicken breasts or thighs until done. Pour LC spaghetti sauce over the top and then shredded cheese. Bake until it melts.
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