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

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

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.

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.

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.

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

Homemade Protein Bar

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.

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

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

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.

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