Big Soft Ginger Cookies
Ingredients:
2 ¼ cups All-Purpose Flour
2 tsp. Ground Ginger
1 tsp. Baking Soda
¾ tsp. Ground Cinnamon
½ tsp. Ground Cloves
¼ tsp. Salt
¾ cup Margarine,softened
1 cup White Sugar
1 Egg
1 tbsp. Water
¼ cup Molasses
2 tbsp. White Sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Thursday, November 18, 2010
Friday, October 08, 2010
Garlic-Parmesan Chicken Wings
Garlic-Parmesan Chicken Wings
By MarthaStewartWanabe on February 19, 2008
14 Reviews
- Prep Time: 5 mins
- Total Time: 6 mins
- Serves: 12
About This Recipe
"This buttery garlic-parmesan sauce is so simple and tastes sinfully delicious. A friend baked plain chicken wings for her Super Bowl party but realized at the last minute that she didn't have Tabasco sauce on hand to make Buffalo sauce. She called in a panic, and this is the sauce I advised. All her party guests raved about it. It is reminiscent of a wing sauce that a now-closed restaurant in Hornell, New York called "Grady's" used to make."
Ingredients
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup parmesan cheese, grated
- 24 chicken wings, nude, baked ( or fried per your desire)
Directions
- In a small glass bowl, melt butter in microwave.
- Whisk into butter the garlic powder, onion salt and pepper.
- Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
- Top with parmesan cheese and serve immediately.
- Enjoy!
Sunday, September 05, 2010
Low Carb Cheesecake (Crustless)
3-8oz Packages of Philidelphia Cream Cheese
2/3 c. Splenda
2 tsp. Vanilla Extract
3 Whole Eggs
1 c. Sour cream
Preheat oven to 375 Degrees.
1. Soften cream cheese in a bowl.
2. With an electric mixer, blend cream cheese alone until creamy and of even consistency.
3. Add sugar, vanilla, and sour cream until incorporated.
4. *Important* Add eggs ONE at a time and blend until incorporated into batter.
5. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
6. Add batter to pie pan.
7. *Important but not necessary* Place first pan in a larger pan filled with water.
8. Place both pans in oven for 45 minutes or until somewhat firm in center.
I added extra vanilla for a stronger flavor, prolly about 4tsp total. I did do the water bath and cooked until golden brown and when jiggling the pan no longer had the cheesecake moving. After I took it out of the oven, I let it cool on the stove for about an hour or so then I placed in the fridge until I served it. I also cut up strawberries and added about 1-2 tbsp. of Splenda and placed in fridge. I topped the cheesecake with the fruit when I was serving it.
2/3 c. Splenda
2 tsp. Vanilla Extract
3 Whole Eggs
1 c. Sour cream
Preheat oven to 375 Degrees.
1. Soften cream cheese in a bowl.
2. With an electric mixer, blend cream cheese alone until creamy and of even consistency.
3. Add sugar, vanilla, and sour cream until incorporated.
4. *Important* Add eggs ONE at a time and blend until incorporated into batter.
5. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
6. Add batter to pie pan.
7. *Important but not necessary* Place first pan in a larger pan filled with water.
8. Place both pans in oven for 45 minutes or until somewhat firm in center.
I added extra vanilla for a stronger flavor, prolly about 4tsp total. I did do the water bath and cooked until golden brown and when jiggling the pan no longer had the cheesecake moving. After I took it out of the oven, I let it cool on the stove for about an hour or so then I placed in the fridge until I served it. I also cut up strawberries and added about 1-2 tbsp. of Splenda and placed in fridge. I topped the cheesecake with the fruit when I was serving it.
Monday, August 30, 2010
Blackberry Cobbler
Blackberry Cobbler #1
Prep Time: 20 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 8
Print Recipe
3"x5" Cards
4"x6" Cards
Full Page
Ingredients
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Prep Time: 20 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 8
Print Recipe
3"x5" Cards
4"x6" Cards
Full Page
Ingredients
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Thursday, August 26, 2010
Tequila Chicken
Ingredients:
1/4 cup vegetable oil
1/4 cup finely chopped fresh cilantro
1 1/2 ounces tequila
1 1/2 tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast halves
1/2 stick butter
Directions:
Heat oven 400F. In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne. Add chicken and toss to coat.Transfer chicken to a baking sheet. Bake 12 to 14 minutes, or until largest piece is cooked through.Remove from oven and top each breast with a small pat of butter and let melt.
Nutritional Information
Per Serving:
Net Carbs: 1.0 grams
Fiber: 1.5 grams
Protein: 53.5 grams
Fat: 30.0 grams
Calories: 522
1/4 cup vegetable oil
1/4 cup finely chopped fresh cilantro
1 1/2 ounces tequila
1 1/2 tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast halves
1/2 stick butter
Directions:
Heat oven 400F. In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne. Add chicken and toss to coat.Transfer chicken to a baking sheet. Bake 12 to 14 minutes, or until largest piece is cooked through.Remove from oven and top each breast with a small pat of butter and let melt.
Nutritional Information
Per Serving:
Net Carbs: 1.0 grams
Fiber: 1.5 grams
Protein: 53.5 grams
Fat: 30.0 grams
Calories: 522
Thursday, July 22, 2010
Sangria
Sangria
Currently 5.0/5 Stars. 2 ratings/reviews
ShareThis
MAKES 17 cups ACTIVE TIME: 10 min CHILL TIME: 2 hour 10 min TOTAL TIME: 2 hour 10 min
3 btls (750 ml each) red wine, preferably Spanish such as Rioja
1 can (12 oz) Wegmans Frozen Lemonade or Limeade Concentrate
1 cup brandy
1 cup Triple Sec or other orange-flavored liqueur
3 lemons, sliced
3 limes, sliced
3 oranges, sliced
1 Liter Wegmans Food You Feel Good About Sparkling Water
Add All Ingredients to List
Combine wine, lemonade concentrate, brandy, liqueur, and fruit in large pitcher or punch bowl; stir well. Chill at least 2 hours.
Pour sangria over ice into tall glasses, filling 4/5 full. Top off with sparkling water.
Option(s):
Garnish with pieces of diced seasonal fruit, such as apples, peaches, pears etc.
Calories: 230
Nutrition Info: Each serving (1 cup) contains 230 calories, 24 g carbohydrat
Currently 5.0/5 Stars. 2 ratings/reviews
ShareThis
MAKES 17 cups ACTIVE TIME: 10 min CHILL TIME: 2 hour 10 min TOTAL TIME: 2 hour 10 min
3 btls (750 ml each) red wine, preferably Spanish such as Rioja
1 can (12 oz) Wegmans Frozen Lemonade or Limeade Concentrate
1 cup brandy
1 cup Triple Sec or other orange-flavored liqueur
3 lemons, sliced
3 limes, sliced
3 oranges, sliced
1 Liter Wegmans Food You Feel Good About Sparkling Water
Add All Ingredients to List
Combine wine, lemonade concentrate, brandy, liqueur, and fruit in large pitcher or punch bowl; stir well. Chill at least 2 hours.
Pour sangria over ice into tall glasses, filling 4/5 full. Top off with sparkling water.
Option(s):
Garnish with pieces of diced seasonal fruit, such as apples, peaches, pears etc.
Calories: 230
Nutrition Info: Each serving (1 cup) contains 230 calories, 24 g carbohydrat
Wednesday, June 23, 2010
Turkey Apple Burger
Turkey Apple Burger
Combine ground turkey with finely chopped onion, diced tart apples, salt and pepper, and a few leaves of chopped fresh tarragon or sage; grill or pan-cook. Serve on a hamburger bun with arugula or other salad green and a smear of Dijon mustard to amp up the flavor even further.
Read more: http://www.menshealth.com/mhlists/gourmet-sandwiches-for-guys/Turkey_Apple_Burger.php#slidetop#ixzz0rhvODz8e
Wednesday, May 05, 2010
Muffin in a Minute
Muffin in a Minute
allowed on Induction
Serving Size: 1
1/4 cup flax meal (8.09 total carbs, 7.6 fiber)
1/2 teaspoon baking powder (0.64 net carbs)
1 packet splenda packet (0.9 net carbs)
1 teaspoon cinnamon (1.84 total carbs, 1.2 fiber)
1 large egg (0.6 net carbs)
1 teaspoon butter
(total carbs is 12.07, fiber is 8.8; net carbs is 3.27)
Put the dry ingredients in a coffee mug.
Stir.
Then add the egg and the butter. Mix.
Microwave 1 minute (or more). Take out. slice, butter, eat.
Cream cheese would go nicely, too.
The shape of this can be changed by making it in a bowl.
It can be "toasted" once it's cooked.
The cinnamon can be replaced. I would imagine that any sugar free syrup could be added.
Some people count the flax as a carb/fiber wash, so then the net carbs would be 2.78.
Per serving: 243 Calories; 18g Fat (62% calories from fat); 12g Protein; 223mg Cholesterol; 284mg Sodium
allowed on Induction
Serving Size: 1
1/4 cup flax meal (8.09 total carbs, 7.6 fiber)
1/2 teaspoon baking powder (0.64 net carbs)
1 packet splenda packet (0.9 net carbs)
1 teaspoon cinnamon (1.84 total carbs, 1.2 fiber)
1 large egg (0.6 net carbs)
1 teaspoon butter
(total carbs is 12.07, fiber is 8.8; net carbs is 3.27)
Put the dry ingredients in a coffee mug.
Stir.
Then add the egg and the butter. Mix.
Microwave 1 minute (or more). Take out. slice, butter, eat.
Cream cheese would go nicely, too.
The shape of this can be changed by making it in a bowl.
It can be "toasted" once it's cooked.
The cinnamon can be replaced. I would imagine that any sugar free syrup could be added.
Some people count the flax as a carb/fiber wash, so then the net carbs would be 2.78.
Per serving: 243 Calories; 18g Fat (62% calories from fat); 12g Protein; 223mg Cholesterol; 284mg Sodium
Thursday, April 29, 2010
Cottage Cheese Cookies
Cookies (Cottage Cheese with Jam Inside)
1/2 c. butter, softened
1/2 c. cottage cheese
1 c. flour
jam
Mix everything except the jam. Cover and
let set in the frig for about 15-20 minutes
Flour a flat surface or cutting board and
roll your cookies out like you would a pie
crust.
Cut the cookies into about 3 inch squares.
Put 1 teaspoon of jam into the middle of
each cookie and bring up all the corners of
the square together and pinch them together.
Put the cookies on an ungreased cookie sheet.
Bake at 350° for 18-20 minutes
1/2 c. butter, softened
1/2 c. cottage cheese
1 c. flour
jam
Mix everything except the jam. Cover and
let set in the frig for about 15-20 minutes
Flour a flat surface or cutting board and
roll your cookies out like you would a pie
crust.
Cut the cookies into about 3 inch squares.
Put 1 teaspoon of jam into the middle of
each cookie and bring up all the corners of
the square together and pinch them together.
Put the cookies on an ungreased cookie sheet.
Bake at 350° for 18-20 minutes
Heavenly White Cake
Heavenly White Cake
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
1 Measure sifted flour, baking powder, and salt; sift
together three times.
2 In a mixing bowl, beat egg whites until foamy. Add 1/2
cup sugar gradually, and continue beating only until
meringue will hold up in soft peaks.
3 Cream butter or margarine. Gradually add remaining 1
cup sugar, and cream together until light and fluffy. Add
sifted ingredients alternately with milk a small amount at a
time, beating after each addition until smooth. Mix in
flavorings. Add meringue, and beat thoroughly into batter.
Spread batter in a 15 x 10 x 1 inch pan which has been lined
on the bottom with parchment paper.
4 Bake at 350 degrees F (175 degrees C) for 30 to 35
minutes. Cool cake in pan 10 minutes, then remove from pan and
transfer to a wire rack to finish cooling. This cake may also
be baked in two 9 inch round pans for 30 to 35 minutes,
or in three 8 inch round pans for 25 to 30 minutes.
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
1 Measure sifted flour, baking powder, and salt; sift
together three times.
2 In a mixing bowl, beat egg whites until foamy. Add 1/2
cup sugar gradually, and continue beating only until
meringue will hold up in soft peaks.
3 Cream butter or margarine. Gradually add remaining 1
cup sugar, and cream together until light and fluffy. Add
sifted ingredients alternately with milk a small amount at a
time, beating after each addition until smooth. Mix in
flavorings. Add meringue, and beat thoroughly into batter.
Spread batter in a 15 x 10 x 1 inch pan which has been lined
on the bottom with parchment paper.
4 Bake at 350 degrees F (175 degrees C) for 30 to 35
minutes. Cool cake in pan 10 minutes, then remove from pan and
transfer to a wire rack to finish cooling. This cake may also
be baked in two 9 inch round pans for 30 to 35 minutes,
or in three 8 inch round pans for 25 to 30 minutes.
Friday, April 23, 2010
Spicy Chicken Zucchini Soup
Spicy Chicken Zucchini Soup
(2010 Wine & Herb Festival)
2 quarts water
4 skinless boneless chicken breast
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. dried parsley
3 cups chicken bouillon
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 16oz. jar chunky salsa (whatever heat you want)
2 cans 14.5oz peeled and diced tomatoes
3 Tbsp. chili powder
1 can corn, drained
4 zucchini chopped
1 can black beans
In a large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to boil then reduce heat and simmer for 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In pan over medium heat cook onion, garlic and zucchini in olive oil until slightly browned. Then place all ingredients back into pot with broth and simmer for 1 hour. Serve with sour cream or chips if desired.
Serve with Swedish Hill Viking Red or Jack Ass Red
(2010 Wine & Herb Festival)
2 quarts water
4 skinless boneless chicken breast
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. dried parsley
3 cups chicken bouillon
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 16oz. jar chunky salsa (whatever heat you want)
2 cans 14.5oz peeled and diced tomatoes
3 Tbsp. chili powder
1 can corn, drained
4 zucchini chopped
1 can black beans
In a large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to boil then reduce heat and simmer for 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In pan over medium heat cook onion, garlic and zucchini in olive oil until slightly browned. Then place all ingredients back into pot with broth and simmer for 1 hour. Serve with sour cream or chips if desired.
Serve with Swedish Hill Viking Red or Jack Ass Red
Thursday, April 22, 2010
Buttercream frosting
Ingredients
3 cups confectioners' sugar
1 cup butter
4oz cream cheese (1/2 brick)
1 teaspoon vanilla extract
3 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and (room temp) butter & cream cheese. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
3 cups confectioners' sugar
1 cup butter
4oz cream cheese (1/2 brick)
1 teaspoon vanilla extract
3 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and (room temp) butter & cream cheese. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Friday, April 16, 2010
Riced Cauliflower Pizza Crust & Breadsticks
http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold
Gonna try it next time my group orders pizza.
Gonna try it next time my group orders pizza.
Wednesday, March 31, 2010
Cauliflower with Indian Spices
Ingredients:
2 tablespoons unsalted butter
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 small tomato, finely chopped
1 medium head cauliflower, separated into small florets
1/2 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro, chopped
Directions:
In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute. Add tomato and cauliflower florets to skillet. Turn heat to high and add broth, salt and pepper. Bring to a boil, cover, turn heat down to low and simmer until cauliflower is tender but still very firm, about 7 minutes. Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.
Nutritional Information
Per Serving:
Net Carbs: 3.5 grams
Fiber: 3.0 grams
Protein: 2.5 grams
Fat: 4.5 grams
Calories: 67
Recipe Information:
Makes: 6 servings
Prep Time: 0:08:00
Marinate Time: 0:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00
2 tablespoons unsalted butter
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 small tomato, finely chopped
1 medium head cauliflower, separated into small florets
1/2 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro, chopped
Directions:
In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute. Add tomato and cauliflower florets to skillet. Turn heat to high and add broth, salt and pepper. Bring to a boil, cover, turn heat down to low and simmer until cauliflower is tender but still very firm, about 7 minutes. Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.
Nutritional Information
Per Serving:
Net Carbs: 3.5 grams
Fiber: 3.0 grams
Protein: 2.5 grams
Fat: 4.5 grams
Calories: 67
Recipe Information:
Makes: 6 servings
Prep Time: 0:08:00
Marinate Time: 0:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00
Monday, March 29, 2010
Chocolate Mudslide
Ingredients:
1 cup heavy cream
1/2 cup water
1/2 cup sugar free chocolate syrup
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Directions:
In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves. Remove from heat and stir in chocolate and vanilla extracts.Pour mixture into an 8 square pan. Freeze until almost solid, about 3 hours. To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.
Nutritional Information
Per Serving:
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 2.0 grams
Fat: 22.5 grams
Calories: 218
Recipe Information:
Makes: 4 servings
Prep Time: 0:05:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 3:00:00
1 cup heavy cream
1/2 cup water
1/2 cup sugar free chocolate syrup
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Directions:
In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves. Remove from heat and stir in chocolate and vanilla extracts.Pour mixture into an 8 square pan. Freeze until almost solid, about 3 hours. To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.
Nutritional Information
Per Serving:
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 2.0 grams
Fat: 22.5 grams
Calories: 218
Recipe Information:
Makes: 4 servings
Prep Time: 0:05:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 3:00:00
Friday, March 26, 2010
Soft Pretzel Recipe for the Breadmachine
1 1/4 C Water
3 1/2 C Flour
1 tsp Salt
1 Egg, separated
1 TBS Oil
1tsp Lemon Juice
2 TBS Sugar
1/8 tsp White Pepper
1 TBS Active Dry Yeast
1 TBS Water
Place water, flour, salt, egg YOLK, oil, lemon juice, sugar, pepper & yeast into your bread machine.
Run on “Dough” cycle.
Remove dough when complete and place on floured countertop.
Cut dough into 16 equal pieces.
Roll each into a rope (approx 14″ long)
Shape each rope into a pretzel
Place on greased cookie sheet about 1″ apart.
Whisk together egg white & 1TBS water.
Brush each pretzel w/egg mixture
sprinkle with Salt, Kosher salt, or sesame seeds.
Bake at 375 for 15-20 min.
Pretzels will be golden brown.
Variations:
Leave off the Salt, after baking brush with butter and sprinkle with powdered sugar or cinnamon sugar.
Overnight French Toast Casserole
1/2 C Butter
12 slices White Bread
1 C Brown Sugar
1 tsp Cinnamon or Baking Spice
1 tsp Vanilla Extract
5 eggs
1 1/2 c Milk
-Melt margarine & pour in a 9X13 pan (I melt it in a measuring cup in the microwave)
-Mix together brown sugar & cinnamon (or baking spice)
-Wisk eggs, milk & vanilla together
-Layer bottom of pan with half the bread
-Sprinkle half brown sugar mix over the bread
-Layer second half of bread
-Pour egg mixture over all then sprinkle remaining brown sugar
-Cover & refrigerate overnight
-In the morning, cover with tinfoil and bake at 350 for 30 minutes
-Uncover and bake 15 more minutes (should be browned and set
Variations:
Reduce brown sugar to 2/3 C
Use any milk substitute-powdered milk, evaporated skim milk, thinned plain yogurt
Use any type of bread. I’ve made this with slightly stale hamburger & hotdog rolls.
Cube bread and toss everything together then pour into pan. Not as pretty, but it works.
Sprinkle top or layers with nuts (this of course ups the cost)
Sprinkle powdered sugar over the top.
12 slices White Bread
1 C Brown Sugar
1 tsp Cinnamon or Baking Spice
1 tsp Vanilla Extract
5 eggs
1 1/2 c Milk
-Melt margarine & pour in a 9X13 pan (I melt it in a measuring cup in the microwave)
-Mix together brown sugar & cinnamon (or baking spice)
-Wisk eggs, milk & vanilla together
-Layer bottom of pan with half the bread
-Sprinkle half brown sugar mix over the bread
-Layer second half of bread
-Pour egg mixture over all then sprinkle remaining brown sugar
-Cover & refrigerate overnight
-In the morning, cover with tinfoil and bake at 350 for 30 minutes
-Uncover and bake 15 more minutes (should be browned and set
Variations:
Reduce brown sugar to 2/3 C
Use any milk substitute-powdered milk, evaporated skim milk, thinned plain yogurt
Use any type of bread. I’ve made this with slightly stale hamburger & hotdog rolls.
Cube bread and toss everything together then pour into pan. Not as pretty, but it works.
Sprinkle top or layers with nuts (this of course ups the cost)
Sprinkle powdered sugar over the top.
Homemade Hamburger/Hotdog Rolls
1 1/4 C Milk
1/3 C Vegetable Oil
1/4 C Sugar
1 tsp salt
3 3/4 C Flour
2 1/4 tsp yeast
* Place all ingredients into the bread machine in the order recommended by your machine and run on the dough cycle.
* Remove completed dough from machine and cut into equal pieces-8 for hamburger buns, 12 for hotdog buns
* Turn oven on to “warm”
* Shape your buns and place on baking sheet. If you like the sides “soft” then have them almost touching.
* Turn the oven off & place buns inside to rise for 45 minutes.
* Bake at 375 for 15-20 minutes, till tops are golden brown.
Thursday, March 25, 2010
Delicious Ham and Potato Soup
Delicious Ham and Potato Soup
INGREDIENTS (Nutrition)
* 3 1/2 cups peeled (optional) and diced potatoes
* 1/3 cup diced celery (or celery seed?)
* some mixed vegies
* some shredded cheese
* 1/3 cup finely chopped onion
* 3/4 cup diced cooked ham
* 3 1/4 cups water
* 1 cup beef boulion
* 2 tablespoons chicken bouillon granules
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 1 12oz and 1 5oz can of evaporated milk
* 1/2 tsp garlic powder
DIRECTIONS
1. Sautee onions. Combine the potatoes, celery, onion, ham and water in a crockpot. Stir in the chicken bouillon, salt and pepper. Cook over medium all day until potatoes are tender, 4 to 5 hours.
2. An hour before eating, in a separate saucepan, melt butter over medium-low heat. Whisk in flour and milk with a fork, turn up to med-high for 30 seconds. Stir in garlic powder. Mix into crockpot and stir.
INGREDIENTS (Nutrition)
* 3 1/2 cups peeled (optional) and diced potatoes
* 1/3 cup diced celery (or celery seed?)
* some mixed vegies
* some shredded cheese
* 1/3 cup finely chopped onion
* 3/4 cup diced cooked ham
* 3 1/4 cups water
* 1 cup beef boulion
* 2 tablespoons chicken bouillon granules
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 1 12oz and 1 5oz can of evaporated milk
* 1/2 tsp garlic powder
DIRECTIONS
1. Sautee onions. Combine the potatoes, celery, onion, ham and water in a crockpot. Stir in the chicken bouillon, salt and pepper. Cook over medium all day until potatoes are tender, 4 to 5 hours.
2. An hour before eating, in a separate saucepan, melt butter over medium-low heat. Whisk in flour and milk with a fork, turn up to med-high for 30 seconds. Stir in garlic powder. Mix into crockpot and stir.
Low Carb No Cook Cheesecake
Ingredients
1 pkg unflavored gelatin
1 cup boiling water
2-8 oz philadelphia cream cheese ( 16 carbs )
1 tsp vanilla flavoring
no carb sweetener drops ( ezsweetz,splendex,etc..)
Instructions
Pour packet of gelatin in bowl...add 1 cup hot water...follow with vanilla flavoring..mix well....with spoon...then add....cream cheese...mix well with mixer....add sweetener drops until taste sweet enough for you....pour in 4 small custard cups....refrigerate ....serve....
makes 4 servings.
4 carbs per serving
total of 16 carbs
1 pkg unflavored gelatin
1 cup boiling water
2-8 oz philadelphia cream cheese ( 16 carbs )
1 tsp vanilla flavoring
no carb sweetener drops ( ezsweetz,splendex,etc..)
Instructions
Pour packet of gelatin in bowl...add 1 cup hot water...follow with vanilla flavoring..mix well....with spoon...then add....cream cheese...mix well with mixer....add sweetener drops until taste sweet enough for you....pour in 4 small custard cups....refrigerate ....serve....
makes 4 servings.
4 carbs per serving
total of 16 carbs
Monday, March 22, 2010
Friday, March 19, 2010
Low Carb Pizza
Totally going to try this!
http://www.examiner.com/x-4607-Low-Carb-Examiner~y2009m8d26-Low-carb-pizza-perfect-for-any-meal
Enjoying your low carb diet but missing pizza night with the family? Here is a quick and easy recipe that will your whole family can sink their teeth into and keep you on your low carb eating plan. This is basically a modified oopsie recipe with some mozzarella "rebar" from structural integrity.
Batter:
4 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups mozzarella cheese
Preheat oven to 375 degrees. Blend softened cream cheese and eggs together until smooth in a medium mixing bowl Add in Parmesan cheese and heavy cream and continue mixing.
Spices:
1/2 teaspoon Italian seasoning or pizza seasoning
1/4 teaspoon garlic powder
Basically, anything you think would add flavor to a pizza is fairly safe to add in at this point. To be safe, don't go overboard with too many different spices. Blend/mix until evenly dispersed. Grease a cookie sheet and evenly spread out about 2 cups of shredded mozzarella cheese. Pour the batter evenly over the cheese "rebar" and assist in getting the mixture all the way to the edge and leveled out. Bake for 25-30 minutes (at 375 degrees). Cooking times will vary based on your oven and altitude so check on it after about 20 minutes and then again every couple minutes and remove when the top starts to brown.
On the top:
1/2 cup (or less) pizza sauce or tomato sauce (the lowest carb you can find)
@1 cup mozzarella cheese
pizza toppings (choose wisely based on your daily carb limit)
These toppings will make your basic pepperoni pizza (pictured) but this is where you can get really creative and customize your pizza. Add as many toppings as you are allowed, being sure NOT to exceed your daily carb limit. Sparingly spread some of the pizza sauce and then cover with the remaining mozzarella cheese and any other toppings you have on hand. The more low carb toppings you add, the more filling each slice will be. Put the pizza back in the oven for another 5-10 minutes to melt the cheese and warm up your toppings.
As previously mentioned, this is an interesting variant of the base oopsie recipe but this is definitely one of the most filling and satisfying recipes to date. Some people have reported that the pizza actually tastes better the next day and is perfect straight from the refrigerator.
http://www.examiner.com/x-4607-Low-Carb-Examiner~y2009m8d26-Low-carb-pizza-perfect-for-any-meal
Enjoying your low carb diet but missing pizza night with the family? Here is a quick and easy recipe that will your whole family can sink their teeth into and keep you on your low carb eating plan. This is basically a modified oopsie recipe with some mozzarella "rebar" from structural integrity.
Batter:
4 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups mozzarella cheese
Preheat oven to 375 degrees. Blend softened cream cheese and eggs together until smooth in a medium mixing bowl Add in Parmesan cheese and heavy cream and continue mixing.
Spices:
1/2 teaspoon Italian seasoning or pizza seasoning
1/4 teaspoon garlic powder
Basically, anything you think would add flavor to a pizza is fairly safe to add in at this point. To be safe, don't go overboard with too many different spices. Blend/mix until evenly dispersed. Grease a cookie sheet and evenly spread out about 2 cups of shredded mozzarella cheese. Pour the batter evenly over the cheese "rebar" and assist in getting the mixture all the way to the edge and leveled out. Bake for 25-30 minutes (at 375 degrees). Cooking times will vary based on your oven and altitude so check on it after about 20 minutes and then again every couple minutes and remove when the top starts to brown.
On the top:
1/2 cup (or less) pizza sauce or tomato sauce (the lowest carb you can find)
@1 cup mozzarella cheese
pizza toppings (choose wisely based on your daily carb limit)
These toppings will make your basic pepperoni pizza (pictured) but this is where you can get really creative and customize your pizza. Add as many toppings as you are allowed, being sure NOT to exceed your daily carb limit. Sparingly spread some of the pizza sauce and then cover with the remaining mozzarella cheese and any other toppings you have on hand. The more low carb toppings you add, the more filling each slice will be. Put the pizza back in the oven for another 5-10 minutes to melt the cheese and warm up your toppings.
As previously mentioned, this is an interesting variant of the base oopsie recipe but this is definitely one of the most filling and satisfying recipes to date. Some people have reported that the pizza actually tastes better the next day and is perfect straight from the refrigerator.
Tuesday, March 16, 2010
BEEF STROGANOFF
Ingredients:
1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard)
Directions:
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.
Nutritional Information
Per Serving:
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28.0 grams
Fat: 44.0 grams
Calories: 539
Recipe Information:
Makes: 4 servings
Prep Time: 0:15:00
Marinate Time: 0:00:00
Cook Time: 0:25:00
Cool Time: 0:00:00
1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard)
Directions:
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.
Nutritional Information
Per Serving:
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28.0 grams
Fat: 44.0 grams
Calories: 539
Recipe Information:
Makes: 4 servings
Prep Time: 0:15:00
Marinate Time: 0:00:00
Cook Time: 0:25:00
Cool Time: 0:00:00
Monday, March 08, 2010
Low Carb Fried "Rice"
FRIED "RICE"
10-15 ounces fresh cauliflower, grated, about 1/2+ head
2 cloves garlic, minced
Cooking oil, 2 tablespoons to 1/4 cup
1/4 cup soy sauce
1 teaspoon sesame oil
1 egg, beaten
3 green onions, chopped
Dash pepper, optional
Heat the oil in a wok or large non-stick skillet on medium to medium-high. Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion and pepper, if using, and toss.
Makes 4-6 servings
Freezing not recommended
Per 1/6 recipe: 86 Calories; 6g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 recipe: 64 Calories; 5g Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This is very similar to the Chinese Fried "Rice" recipe, but that is almost a main dish where this one is a meatless side dish. Of course you could add meat or other veggies, such as bean sprouts, onions, mushrooms, etc. This is very good and tastes very much like real fried rice. Click the photo to see a close-up.
UPDATE: If you add a 14 ounce can of bean sprouts, the carb count will be as follows:
Per 1/6 recipe: 91 Calories; 6g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 68 Calories; 5g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
CHINESE FRIED "RICE"
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
1-2 cups pork, chicken, beef, ham or shrimp, diced
3 eggs, beaten
Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.
Makes 4-6 servings
Do not freeze
Per 1/4 recipe: 207 Calories; 7g Fat; 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/6 recipe: 138 Calories; 5g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Sunday, March 07, 2010
Ham & Potato Chowder
HAM, CORN, AND POTATO CHOWDER
5 medium potatoes
1/3 cup minced onion
2 tbsp. butter
1-1/2 cups canned evaporated milk
8 oz leftover ham, diced
1 can cream of mushroom soup (10-3/4 oz)
1 can cream-style corn
Peel and dice potatoes, put in pan, cover with water, bring to boil. Boil until potatoes are just soft and tender.
In a large skillet, melt butter, sauté onion for 5 minutes. Drain potatoes, set aside.
In a pot, add onions, milk, ham, cream of mushroom soup and potatoes. Cook over medium-low heat for 20 minutes, stirring occasionally. (I put it in a crockpot for 5 hours on low.) Add cream-style corn, salt and pepper. Bring to boil, reduce heat, simmer for 20 minutes. Add more salt and pepper to taste.
5 medium potatoes
1/3 cup minced onion
2 tbsp. butter
1-1/2 cups canned evaporated milk
8 oz leftover ham, diced
1 can cream of mushroom soup (10-3/4 oz)
1 can cream-style corn
Peel and dice potatoes, put in pan, cover with water, bring to boil. Boil until potatoes are just soft and tender.
In a large skillet, melt butter, sauté onion for 5 minutes. Drain potatoes, set aside.
In a pot, add onions, milk, ham, cream of mushroom soup and potatoes. Cook over medium-low heat for 20 minutes, stirring occasionally. (I put it in a crockpot for 5 hours on low.) Add cream-style corn, salt and pepper. Bring to boil, reduce heat, simmer for 20 minutes. Add more salt and pepper to taste.
Wednesday, March 03, 2010
Autumn Cranberry Beef Stew
Yield: 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)
Ingredients
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
1 cup chopped onion
1 cup fat-free, less-sodium beef broth
2 bay leaves
1 (12-ounce) Guinness Stout
1 (10-ounce) package frozen pearl onions, thawed
1 (8-ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole-berry cranberry sauce
8 cups cooked egg noodles (about 1 pound)
Chopped fresh thyme (optional)
Preparation
Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.
Nutritional Information
Calories:
479 (27% from fat)
Fat:
14.6g (sat 4.8g,mono 6.3g,poly 1.1g)
Protein:
39.5g
Carbohydrate:
43.7g
Fiber:
2.6g
Cholesterol:
138mg
Iron:
6.3mg
Sodium:
239mg
Calcium:
35mg
Ingredients
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
1 cup chopped onion
1 cup fat-free, less-sodium beef broth
2 bay leaves
1 (12-ounce) Guinness Stout
1 (10-ounce) package frozen pearl onions, thawed
1 (8-ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole-berry cranberry sauce
8 cups cooked egg noodles (about 1 pound)
Chopped fresh thyme (optional)
Preparation
Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.
Nutritional Information
Calories:
479 (27% from fat)
Fat:
14.6g (sat 4.8g,mono 6.3g,poly 1.1g)
Protein:
39.5g
Carbohydrate:
43.7g
Fiber:
2.6g
Cholesterol:
138mg
Iron:
6.3mg
Sodium:
239mg
Calcium:
35mg
Tuesday, February 16, 2010
Liz’s Pumpkin Chipotle Chili
Liz’s Pumpkin Chipotle Chili
-this one is a favorite of mine, it’s almost all veggie carbs and you can add a can of black soy beans once you’re in OWL (PS While Liz uses a whole can of the peppers, I use only about 3 of the adobo peppers with a little sauce, and it’s plenty “heat” for us!)
1lb lean ground beef
3 cloves minced garlic
1 cup chopped yellow onion
1 cup chopped green pepper
1/2 chopped cup celery
7 cups beef broth
3 cups solid pack pumpkin
1 can (7oz) chipotle peppers in adobo sauce, chopped
1 can (14.5oz) diced tomatoes
Garnish:
Chopped green onion
Sour Cream
Shredded Cheese
Fresh chopped Cilantro
In a large soup pan, brown ground beef and "mince well" well. Add garlic, onion, pepper and celery and saute until the veggies are starting to wilt.
Add your beef broth and let cook at med high for 15 minutes. Add the pumpkin and tomatoes with juice. Open the can of chipolte's and empty out the entire contents on a paper plate and dice. I used the entire can but I like spicy and the peppers and Adobo sauce give this a nice after heat. You may want to start with 1/8 can and go from there depending on your taste. Simmer for about two hours and it should give you a nice thick chili - the pumpkin thickens it nicely. Serve with your garnish of choice.
-this one is a favorite of mine, it’s almost all veggie carbs and you can add a can of black soy beans once you’re in OWL (PS While Liz uses a whole can of the peppers, I use only about 3 of the adobo peppers with a little sauce, and it’s plenty “heat” for us!)
1lb lean ground beef
3 cloves minced garlic
1 cup chopped yellow onion
1 cup chopped green pepper
1/2 chopped cup celery
7 cups beef broth
3 cups solid pack pumpkin
1 can (7oz) chipotle peppers in adobo sauce, chopped
1 can (14.5oz) diced tomatoes
Garnish:
Chopped green onion
Sour Cream
Shredded Cheese
Fresh chopped Cilantro
In a large soup pan, brown ground beef and "mince well" well. Add garlic, onion, pepper and celery and saute until the veggies are starting to wilt.
Add your beef broth and let cook at med high for 15 minutes. Add the pumpkin and tomatoes with juice. Open the can of chipolte's and empty out the entire contents on a paper plate and dice. I used the entire can but I like spicy and the peppers and Adobo sauce give this a nice after heat. You may want to start with 1/8 can and go from there depending on your taste. Simmer for about two hours and it should give you a nice thick chili - the pumpkin thickens it nicely. Serve with your garnish of choice.
Wednesday, January 20, 2010
Wednesday, January 13, 2010
Ancho Macho Chili
Ingredients:
5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil or vegetable oil, divided
1 medium onion, chopped
3 tablespoons ancho chile pepper powder or Mexican-style chili powder
1 (14.5 ounce) can diced tomatoes with green chiles
3/4 cup dry red wine or chicken broth
4 large roasted garlic cloves, minced)
Directions:
Heat oven to 325F. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
Nutritional Information
Per Serving:
Net Carbs: 6.0 grams
Fiber: 3.0 grams
Protein: 58.5 grams
Fat: 40.0 grams
Calories: 644
Makes: 8 servings
Prep Time: 0:10:00
Marinate Time: 0:00:00
Cook Time: 2:45:00
Cool Time: 0:00:00
5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil or vegetable oil, divided
1 medium onion, chopped
3 tablespoons ancho chile pepper powder or Mexican-style chili powder
1 (14.5 ounce) can diced tomatoes with green chiles
3/4 cup dry red wine or chicken broth
4 large roasted garlic cloves, minced)
Directions:
Heat oven to 325F. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
Nutritional Information
Per Serving:
Net Carbs: 6.0 grams
Fiber: 3.0 grams
Protein: 58.5 grams
Fat: 40.0 grams
Calories: 644
Makes: 8 servings
Prep Time: 0:10:00
Marinate Time: 0:00:00
Cook Time: 2:45:00
Cool Time: 0:00:00
Monday, January 11, 2010
Low Carb Crockpot Steak Strips
Low Carb Crockpot Steak Strips
1 1/2 pounds boneless round steak
Salt and pepper
1 onion -- chopped
1 cup sliced celery
1 cup seasoned tomato juice
2 tsp Worcestershire sauce
1/8 tsp garlic powder
1 medium green pepper -- chopped
10 ounce pkg. frozen okra (or 1 1/2 c. fresh)
2 1/2 ounce can sliced mushrooms -- drained carrot curls (opt.)
Cut steak into strips, about 1/2" wide and 2" long. Sprinkle with salt and pepper. Place in crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on Low for 6-8 hours. Turn control to High. Add green pepper and partially thawed pkra and mushrooms. Cover and cook on High for 30 minutes until okra is done. Garnish with carrot curls, if desired.
1 1/2 pounds boneless round steak
Salt and pepper
1 onion -- chopped
1 cup sliced celery
1 cup seasoned tomato juice
2 tsp Worcestershire sauce
1/8 tsp garlic powder
1 medium green pepper -- chopped
10 ounce pkg. frozen okra (or 1 1/2 c. fresh)
2 1/2 ounce can sliced mushrooms -- drained carrot curls (opt.)
Cut steak into strips, about 1/2" wide and 2" long. Sprinkle with salt and pepper. Place in crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on Low for 6-8 hours. Turn control to High. Add green pepper and partially thawed pkra and mushrooms. Cover and cook on High for 30 minutes until okra is done. Garnish with carrot curls, if desired.
Low Carb Philly Cheese Steak
Low Carb Philly Cheese Steak
Editor's Note: This is not a crockpot recipe, but we've included it because it is an ideal low carb recipe.
2 lbs. good sirloin chopped up
1 8-oz package cream cheese
8-oz provelone cheese
1 red pepper
1 portabella mushroom
1 onion
2 cloves of garlic
Olive oil
Lots of seasonings
Heat up skillet. Pour olive oil into pan. Saute red pepper, portabella, onion, and garlic Add salt, pepper, and any other seasonings that you like (I like garlic salt and onion powder)
Add sirloin and cook to your preferred temperature. Cut up cream cheese and provelone into chunks. Add the cheeses and stir until you have made a sauce. Serve in bowls.
4 generous servings at 8g carbs each.
Editor's Note: This is not a crockpot recipe, but we've included it because it is an ideal low carb recipe.
2 lbs. good sirloin chopped up
1 8-oz package cream cheese
8-oz provelone cheese
1 red pepper
1 portabella mushroom
1 onion
2 cloves of garlic
Olive oil
Lots of seasonings
Heat up skillet. Pour olive oil into pan. Saute red pepper, portabella, onion, and garlic Add salt, pepper, and any other seasonings that you like (I like garlic salt and onion powder)
Add sirloin and cook to your preferred temperature. Cut up cream cheese and provelone into chunks. Add the cheeses and stir until you have made a sauce. Serve in bowls.
4 generous servings at 8g carbs each.
Low Carb Crockpot Cajun Chicken
Low Carb Crockpot Cajun Chicken
1 1/2 lb boneless chicken breast halves, cut into 1" pieces
1/8 tsp garlic powder
5 large tomatoes, peeled and chopped
2 large onions, chopped
1 large green pepper, chopped
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 to 2 tsp pepper
1 tsp dried whole basil
1 tsp dried whole marjoram
1 tsp dried whole oregano
Sprinkle chicken with garlic powder. Combine tomatoes and remaining ingredients except cauliflower in a crockpot, chicken on top and sauces and herbs poured over chicken and vegetables. Cook on high for 5-7 hours. Serve over steamed cauliflower.
1 1/2 lb boneless chicken breast halves, cut into 1" pieces
1/8 tsp garlic powder
5 large tomatoes, peeled and chopped
2 large onions, chopped
1 large green pepper, chopped
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 to 2 tsp pepper
1 tsp dried whole basil
1 tsp dried whole marjoram
1 tsp dried whole oregano
Sprinkle chicken with garlic powder. Combine tomatoes and remaining ingredients except cauliflower in a crockpot, chicken on top and sauces and herbs poured over chicken and vegetables. Cook on high for 5-7 hours. Serve over steamed cauliflower.
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