 | LOW CARB CHILI
Posted by Dottie 11/23/99
1 ??s lean ground beef
1 can Double strength Beef broth (0 carbs) ??move ??p and set aside
1 can ?? ?? ??esh cut diced tomatoes in juice (20g)
1 small onion (approx 8-10 g)
1/2 small green bell pepper (5g?)
1 fresh or pickled Jalapeno (2g?)
1 tomato can water
1 T tomato paste (5g)
Spices: 2T chili powder; 2 tsp Cumin; 1 tsp salt; ??p Cayenne pepper; ??p black pepper; 1 tsp garlic powder; 1 t oregano. All spices are more or less to taste.
Brown ground beef until almost cooked through.
In the meantime, toss onion and pepper into a food processor and pulse about 7 times to get a medium chop.
Add to ground beef and cook over high heat for about 2 minutes, stirring constantly.
Add spices and cook for 30 seconds. Add in remaining ingredients except for tomato paste and reserve ??p broth.
Bring to a rolling boil, reduce heat, cover and simmer at least 1 hour to meld flavors.
After that time, remove lid and increase heat back to high. Dissolve tomato paste in reserve broth and stir into boiling chili. This should thicken it slightly. Continue to simmer for 15-20 minutes.
6 servings
42g total, ~7g per serving (fiber not subtracted)
KITTY CHILI
Posted by BostonKitty
6lbs ground beef
1 large onion, chopped
1/2 green bell pepper, chopped
1 stalk celery, finely chopped
1 lge can diced tomatoes
1 can Rotel tomatoes w/ green chiles
3 Tbl chili powder (vary according to taste
1 Tbl cumin
1 Tbl cayenne (red) pepper
Brown ground beef, then drain well.
Add the chopped stuff and cook until it's soft.
Add the tomatoes and seasonings and simmer for at least an hour.
Best if served the next day so the flavors have a chance to meld.
CROCKPOT CHILI
Posted by Helen
Round steak - cut into bite sized pieces & browned (or ground beef, browned)
1/2 stick butter
onion
gr. pepper
2 Tbs cummin
1/4 cup white vinegar
dried red chili peppers (to taste- I like my chilie very spicey)
black soy beans
rotel tomato/chilis (as much as your carb count for the day allows)
tomato sauce or
diced tomato (as much as your carb count for the day allows)
Put all the above in a crockpot and simmer for several hours. The longer the simmer the better in my opinion. The original recipe also added sliced black olives. Add water as necessary.
CHILI DOGS
Posted by AL
2 hot dogs ( mine have 1 carb ea)
4 TBSP Hot dog sauce (I bought walmart brand: 1 carb, .5 fiber per tblsp)
tiny bit of chopped onion (1 carb?)
1oz shredded cheddar cheese (1 carb)
Total carbs:5gr Total fiber: 1 gr = 4per serving
I cook the hot dogs in the microwave and heat the "chili" on the stove and add in the onion. Spoon over hotdogs ( I cut them up, it covers better that way), top with cheese and microwave again for about 20 seconds...I'm sure you could do all in the microwave if you wanted.
GO WITHS:
Top with any of the following (or a combination):
- sour cream
- grated cheddar or pepper Jack cheese
- splash of vinegar
- sliced scallions or chopped onion
Serve over pork rinds, or cheese crisps, or with crackers, commercial brands like like Wasa or Branacrisp or the homemade variety:
CHEESE CRISPIES
the BostonKitty way
- Put freshly grated parmesan (or pecorino or romano) in small 'piles' on a cookie sheet.
- Spread the cheese out into 4" circles (the finished product will look lacey)
- Bake at 425 for around 5 minutes (?); the amount of time required depends so much on how thin the layer of grated cheese is and your particular oven. The first time you make these, just watch them pretty carefully.
- When they cool a bit, but not completely, *carefully* remove them with a spatula. I use parchment paper cuz it's easier to remove them that way
Use these for dips or salsa like nachos; in a taco salad, as a taco base.
They're fairly fragile, but crispy-crunchy and way yummy.
CHEESE COCKTAIL COOKIES
1/2 cup soy flour
1/4 c. butter
1 jar bacon-cheese spread
Mix all ingredients; shape into neat roll. Wrap in waxed paper; refrigerate.
Slice as for cookies when firm & place on ungreased cookie sheet. Bake at 400 degrees for 10 min.
WASA-LIKE CRACKERS
posted by Dottie
1 cup wheat bran (16g)
2T rye flour (7.5g) (use plain or wheat or oat or almond when making the sweet ones)
3T zero carb soy protein powder
1T toasted sesame seeds (optional) (1g)
1 tsp salt
1 1/2 cups water
Preheat oven to 350f.
Spray a cookie sheet (I used a 11x14) heavily with cooking spray (they will stick if you don't).
Mix all ingredients well and pour onto cookie sheet. Spread into a thin, even layer.
Bake at 350f for 10 minutes, then take sheet out and, using a very sharp knife, score through dough and make into desired size crackers.
Return to oven and bake an additional 15 minutes, then turn oven off and let crackers sit in the oven for 1 - 1 1/2 hours to finish drying.
24.5g - I got 10 "Wasa Size" crackers out of 1 batch -so 2.5g per cracker.
KAYCEE?RACKERS
1/2 cup protein powder (mine has 2 carbs)
1/2 cup soy flour (16 carbs/8 fiber/8 effective)
1/4 cup (already ground) flax seed (about 1.5 grams effective)
1/4 cup (already ground) sesame seed (about 1.5 grams effective)
1/2 cup whole sesame seed (6 grams effective)
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter
1/4 cup half&half (2 grams carb)
water (just a bit less than 1/4 cup I think)
1 egg (.62)
Mix the dry ingredients in a bowl, cut in butter 'til mixture is crumbly.
Add half & half and egg; mix to make a stiff dough, adding water as needed. Goal here is to make it pliable but not too sticky.
Knead dough and then roll out very thin (between 1/8"-1/4").
Cut into squares or rounds and place on lightly greased cookie sheets.
Prick crackers with fork and bake at 400 degrees for 10 minutes or until lightly browned.
This made 48 2" round crackers at .45 grams per cracker, or less than 2 grams of carbs per 4 crackers!
FIBER RICH CRACKERS
Posted by Helen
2 cups wheat bran
2 scoops of protein powder
3 Tbs of wheat gluten
enough water to make a very thick mixture.
I pressed them onto a cookie sheet in a cracker shape and baked for 20 minutes at 350 degrees.
Turned them over and put them back in a 200 degree oven for 30 minutes so they would be good and dry.
The cookie sheet MUST be greased very well because these babies stick tight. In fact, the next time I will add some oil to see if I can prevent some of the sticking.
GARLIC-CHEESE CRACKERS
Posted at alt.support.diet.low-carb
3 eggs, slightly beaten
1 1/2 cup Atkins Bake Mix
1/4 tsp. garlic powder
1/4 tsp. dill
1/8 cup oil
1/2 cup cream
1/4 cup water
3 oz grated cheddar cheese
2 TBS baking powder
Preheat oven to 350.
Mix all ingredients together (add water slowly so as not to get dough too thin).
Spread mixture thinly on a greased cookie sheet (about 1/8" thick).
Bake 10 minutes.
While it is hot, I cut into 2"x2" pieces, put them back in the oven, reduce the heat to as low as possible (about 125 degrees) and let them dry out.
WHEAT LIKE CRACKERS
Posted by Dottie
1 C protein powder (plain flavor - not soy: carbs vary)
1/3 cup oat flour (15g)
1/4 cup wheat bran (4g)
1 egg (.6g)
1 3/4 cups water
1 tsp salt plus an additional tsp salt (if desired)
any other seasonings you would like in the cracker (maybe a sprinkling of sesame seeds right before they're done?)
Large baking sheet - 11x14x1 is good.
Mix all ingredients well -should be a thick, but spreadable batter.
Pour and spread onto sheet pan, sprayed lightly with cooking spray.
Sprinkle with additional salt.
Bake in a preheated 350f oven for up to 40 minutes total time - but - follow these instructions.
After about 25 minutes, the batter will be "set" - remove from oven and use a pizza cutter or knife to "score" the batter into whatever size crackers you want. This will make it easier to break them apart when cooled. Don't worry if the dough is still a little wet - as long as the score marks stay, that's fine. If not- put them back in for 5 minutes and keep checking.
Bake until crispy and golden - about another 15-20 minutes.
This made 40 crackers in my pan - but you could make them bigger (Like Wasa crackers). At 20g total, plus whatever you add on top, they make an excellent snack.
FLAX SEED CRACKERS
Posted by Laurie
1/4 cup ground flax seeds (use a coffee bean grinder) (4.92 after fiber)
2 TBL parmesan cheese (optional)
1/4 cup water
1/2 tsp garlic powder.
Mix together, then let sit to thicken. Spread out on really good non-stick surface. Score into individual crackers and bake at 350 for 10 min.
TACO LAND
TACO SALAD
Posted by Ivy
1 & 1/2 pounds hamburger
1 onion, diced
1 bell pepper, diced
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pound processed cheese food product, cubed e.g. Velveeta??lt;br>1 (4.5 ounce) can chopped green chilies
1 cup tomato sauce
3/4 head iceberg lettuce, shredded
2 tomatoes, chopped
Place hamburger, onion, bell pepper, garlic and cumin in a large, deep skillet & cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
Add to skillet the cheese, green chilies and tomato sauce.
Equally divide lettuce among salad plates.
Heat beef mixture until cheese is melted.
Pour over lettuce and garnish with chopped tomato
Makes 8 servings
QUICK & EASY TACO SALAD
Posted by Dottie
1lb lean ground beef
2T dehydrated onion (4g) or 1/2 a small onion-diced (6g)
1T chili powder (4g)
1/2 tsp ground cumin, salt and pepper (1g) (more or less to taste)
1/2 can diced Rotel Tomatoes w/green chilies (5g)
6 cups shredded lettuce (6g)
1 cup shredded cheddar cheese (4g)
1/2 cup sour cream (4g)
Brown the beef and onion, then drain well.
Add in the seasonings and tomatoes.
Reduce heat to low and let simmer 10 minutes or until the beef is cooked and the liquid almost gone(may need to raise heat for a few minutes for this).
Divide lettuce among 4 plates, top with beef mixture, cheese and sour cream.
(serves 4 - 28g total)
**If you can afford the carbs, you can have some canned black soybeans and add them to the meat -1 can is 16g carbs after fiber, making the dish about 12.5g a serving with the beans.
OTHER VERSIONS:
#1
Ground beef (with taco or fajita mix), Sour Cream, Guacamole, Lettuce, Tomato, Cheese.
Brown the beef, stir in seasoning mix and add it all together.
#2
I buy the ChiChi green chili and onion enchilada seasoning. It says one carb per serving but that?or 7 servings. I get about 4 servings per.
Brown 1# ground beef & add seasoning.
Serve over a bed of lettuce w/ guacamole, sour cream and cheese.
STUFFED AVOCADO TACO
Posted by Dave T
Ground beef
Taco mix
??ocado
shredded cheese
sour cream
salsa
Cook ground beef well, mix in seasoning.
Spoon it into an avocado half.
Top with shredded cheese & microwave for about 30 sec. to melt cheese.
Top with sour cream and salsa.
GO WITHS:
FRICO TACOS
posted by BostonKitty
ASIAGO FRICO
Makes 2 dozen 4-inch fricos
9 ounces Asiago cheese, grated on the fine holes of a box grater to yield 3 1/2 cups
1 tablespoon all-purpose flour(may substitute soy flour or plain pp)
1. In a medium bowl, toss cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese mixture into the pan to form a circle about 4 inches in diameter.
2. Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over, and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute.
3. Transfer the frico from the pan to a paper towel, and hold it in the palm of your hand. Press an offset spatula down the middle to form a taco shape. Transfer to paper towels to cool. Repeat with remaining cheese. Store at room temperature in an airtight container for 2 to 3 days.
NOTE: Can also be made with cheddar, Gruy? or Parmesan cheese.
Frico means "little trifle" in Italian. Fricos are delicate, lacy melted-cheese wafers that originated in Friuli, a small Italian region that borders Austria and Slovenia. Traditionally made with Montasio cheese, these crisps can be molded into a wide range of shapes, then filled with greens such as m?e or arugula.
The wafers are molded while still warm. To create a taco-shell shape, the wafers can be draped over rolling pins or small bowls, or turned upward in the palm of your hand. Shaped this way, they make unusual and attractive hors d'oeuvres.
Parmesan, Gruy?, cheddar, and Asiago are acceptable substitutes for Montasio cheese, but keep in mind that the level of heat and cooking time will vary, depending on the type you use. Grate the cheese at the last minute, as grating it too soon will result in a loss of moisture; dry cheese won't melt or spread properly and will make the molding process difficult.
Kept in an airtight container, these delicate cheese hors d'oeuvres will keep for two to three days.
PATTY?UACAMOLE
Posted by Patty
This is the recipe we used in our restaurant. I have tried MANY and this variation is the BEST by far.
4 T scallions, chopped
11/2 - 2 T coarsely chopped cilantro (that means, FRESH cilantro and wash thoroughly!)
1 or 2 fresh jalapeno (or serrano) chilies, seeded and finely chopped
Garlic to taste --- at least one clove, pressed or minced
2 large ripe (they will give a little when pushed on) avocados
1 medium very ripe tomato - use a good quality tomato! - chopped
1 to 2 t FRESH lime juice
1/4 t salt - maybe require more salt than this - "to taste"
Cut avocado lengthwise around pit and pull apart. Pull out pit and scoop out into bowl. Be careful not to let the little nib that is on the top outside of avocado get in there - this piece pops out through the INSIDE of the avocado shell very easily.
Basically you just mix all the ingredients together. You can use a mortar, but do leave some avocado in chunks. There
is a balance between the lime juice, salt and cilantro that can only be achieved by tasting. The flavors may change after this sits in the fridge for 2 hours - you may need to adjust salt and/or lime juice.
STORE IN AN AIRTIGHT CONTAINER! Very important.
We mostly use this for taco night ?? have all the taco stuff without the taco. It's one of my favorite nights.
Beware that better quality taco seasoning mixes have LESS carbs than not so good ones - so don't be cheap, buy the better stuff. P.S. - I NEVER liked Guac until I started making my own.
Only use Haas avocadoes
SALSA
Go here for 24 (currently) low carb salsa recipes:
http://www.titanic.kn-bremen.de/idxsalsa.html
TACO SEASONING
Posted by Chris
I found this one on the Top Secret Recipe site, and it's supposed to be the mix like Taco Bell Taco seasoning. The main reason it is so high in carbs is due to the flour they add to the recipe. I would omit the flour and perhaps use "Thicken/Thin" if you want to thicken it up a bit. (Of course the spices still have carbs too, but not nearly as much.)
2 tblspn flour (86 this one!)
2 tspn chili powder
1 1/2 tspn dried minced onion
1 1/4 tspn salt
1 tspn paprika
3/4 tspn crushed beef bullion
1/4 tspn sugar (use splenda)
1/4 tspn cayenne
1/4 tspn garlic powder
dash of onion powder
(Then you would add about 3/4 cup water, less if you're not adding a thickening agent.)
TACO SEASONING
Posted by Dottie
1lb ground beef -add 1/2 again as much for each additional pound:)
2T chili powder
1tsp ground Cumin
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
2tsp dried oregano leaves
Mix together and add just after ground beef has browned. I add about 1/2 cup water at the same time and let the water cook away:)
TORTILLA TYPE CREPES
Posted by Dottie
3 eggs -separated
1/2tsp cream of tartar
2T sour cream
2T Atkins Bake mix
3T heavy cream
salt, pepper and any seasonings you like
Preheat oven to 300f and spray a large cookie sheet with cooking spray lightly.
Beat egg whites and cream of tartar until very stiff. Mix remaining ingredients until smooth and then fold into whites - fold well - should not break down too much.
Spoon about 3 Tbl of the batter on cookie sheet in a 4" circle -fit as many as you can on the sheet leaving 1" between.
Bake until dried and browned - may take as long as 30 minutes.
Makes 8 or so tortilla crepes.
HOMEMADE TORTILLAS
Posted by AnniOops
These are 4 carbs each - for if you are really ambitious and want to make them right away and can handle a teeny bit of flour-- (approximately 2 tsp. per tortilla)
1 Cup soy protein isolate (unflavoured),
??p almond flour, or ground almonds
??p all purpose or whole wheat flour (the creator says their efforts to not use SOME white flour haven't been successful)
1 tsp. salt
??p. baking powder
1 tbsp. oil,
??ckage sweetener
Enough warm water to make a consistency like cookie dough--at least 1 cup.
Mix dry ingredients together and add oil and water. (can use food processor if you have one, or, by hand will work too). Knead about 3 minute and separate into 12 balls.
Dust counter and rolling pin with extra soy protein isolate as often as you need to keep the dough from sticking.
Roll each ball as big and thin as you can....shoot for about 8" across.
Place in ungreased frying pan preheated to medium heat. Cook until brown spots appear, turn and cook other side. Repeat till all are cooked. Put in plastic bag while still slightly warm to keep them nice and soft and store in fridge. Each one has 4 carbs. Fry each in oil to crisp if you are going to make tacos or taco salad with them!
INJERA
Posted by Dottie
3/4 cup soy flour (9g)
1/3 cup oat flour (15g)
1/2 cup protein powder(I used zero carb -unflavored soy)
6oz cream (6g)
1 3/4 cup water
1 T vinegar
2 eggs (1.2g)
1 tsp each baking powder and soda (1g?)
1 packet artificial sweetener
2T oil
Mix dry ingredients well. Mix wet ingredients and add to dry -stir until smooth(I found whisking necssary).
Spary a 6" non stick skillet with cooking spray and set over a medium/low heat.
When hot, spoon about 2T batter into pan and swirl pan to make it an even thickness. Let cook until browned and the top is no longer 'wet' looking -then gently flip and cook on the other side 10-15 seconds.
Repeat until all batter is used (I got 35 out of it).
Makes about 35 Injera/crepes/tortillas/pancakes (whatever!):) At just under 1g carbs each!
Try using as: a 'noodle' in lasanga, a tortilla for tacos and enchiladas, and for moo shu pork and chicken.
You can sweeten the batter more and add extract for sweet crepes/pancakes, too (put a dollup of sweetened whipped cream in them, then roll up)
Cut them up and fry til crispy in olive oil (drain well): a cross between a cracker and a chip.
Used parmasean instead of splenda & make tortillas.
TACO SALAD DRESSING
Posted by Dottie
1/2 cup bottled Italian dressing of choice (4g)
4 T sour cream (2g)
1/2 tsp garlic powder (.5g)
4 drops of tabasco sauce (more or less to taste)
4 T Embasa or Herdez salsa (2g)
salt and pepper to taste
Mix everything well and let meld for an hour before serving.
Makes about 1 cup (16T) at about 1g per 2Tablespoons:)
This is great on taco salad or any salad (try mixing it into your cole slaw!)
BURGERS
Everyone loves a burger, right? It? staple, with many, many variations. You can add stuff on top or stuff it in the middle of the meat by making two thin patties, putting in your stuffing in between them & sealing the edges:
- mexican, with pepperjack cheese, salsa, sliced jalapeno
- bacon / cheeseburger
- mushroom bacon swissburger
- pizzaburger with dab of pizza sauce, thinly-sliced pepperoni, mozzarella cheese, sliced olives
- blue cheese
- onion-burgers with thinly sliced onion + low carb onion soup mix mixed into the ground beef
- savory: dash of worcestershire sauce, S&P, dash of onion & / or garlic powder or cayeene pepper or hot pepper sauce
- gorgonzola & walnuts
- BBQ, using any low carb BBQ sauce
- Chopped, cooked, well-drained & squeezed dry spinach
- Steamed cauliflower, well dried & mashed & flavored with S&P, parmesan, blue cheese (whatever!); like having a mashed potato burger.
There are a number of cooking methods, also:
- Use a skillet or grill skillet: cook about 6 min per side.
- Use an indoor grill & cook for about 8 min.
- Bake on a rack in oven @ 350 about 30 min.
MARIE CALLENDER?RISCO BURGER
Posted by Diane
For those of you who love the Frisco Burger at Marie Callendar's, here's a way to Atkinize it. For those of you that aren't familiar with it here it is. I ate it like this the other night for dinner and loved it.
Cook a large hamburger patty
Make large Parmesan Cheese Crisps-better if they are a little soft
Layer:
Parmesan Crisp
Sauce of your choice (Marie uses thousand island)
Hamburger patty
cheese
lettuce
tomato slice
thin slice of onion
sauce of your choice
parmesan crisp
Eat with knife and fork
GO WITHS:
HAMBURGER BUNS
Posted by Dave K
- 2/3 cup flax seeds, ground
- 1/4 cup protein powder
- 2 TBL oil
- 1-2 TBL splenda
- 1 beaten egg
- 1 tsp baking powder
- 1/4 tsp salt substitute
- 1/2 cup water
- Flavorings of your choice (any or all):
- grated parmesan
- basil
- oregano
- garlic powder
- caraway seeds
Mix dry ingredients together (including flavorings).
Add oil, egg & water.
Mix thoroughly & let sit for a few minutes to thicken.
Spoon it onto a cookie sheet, kind of the way you do for biscuits, only flatter.
Sprinkle some sesame seeds or poppyseeds on top if you like.
Bake at 350 for 25-30 minutes.
Makes 4 large 'buns' 221 calories and 1.76g carbs each.
HAMBURGER ?A?NS
Posted by ?
2 oz protein powder
1 T heavy cream
1 T pesto
1 T parmesan cheese
1/3 + 2 T cold water
Mix all this into a ball then flatten on lightly greased pie pan. it will be somewhere between 6 and 8 inches diameter.
Cook 15 minutes at 400
Let it cool
Cook a burger, cut it in half and put on "pita", cover with gobs of mayo, bean sprouts, lettuce, tomato, whatever it is you like on your burger.
Fold and eat....
KETOGENIC BREADMIX BUNS
Posted by Dottie
Prepare the mix according to package directions EXCEPT: use water that is 105f instead of the 80 degrees they recommend. Mine hardly rose at 80 - but it did great at 105.
Let the bread machine do all the mixing. When it stops mixing, take the dough out and divide it into 8 equal portions.
In your hands, pat and roll the dough sections into approx 3 1/2" - 4" circles that should be about 3/4" thick at this point.
Lay a few inches apart on a large cookie sheet and spray lightly with Pam type cooking spray to keep from drying out. And put in a warm, draft free place to rise for about 1 hour.
They don't get huge, but they should be about 1 1/2" - 2" thick when they're done rising. These do not rise twice, so don't punch them down! I sprinkled the top lightly with some salt because I thought the bread needed it:)
Preheat oven to 350 and bake, rotating cookie sheet 1/2 way through for even cooking, for about 35 minutes (check often after 25 minutes).
Let cool about 15 minutes before slicing in half.
I like to heat a little butter in a skillet and 'toast' the cut sides:)
Makes 8 -2 'slice' servings at 4g carbs each.
ATKINS DIET REVOLUTION ROLLS
From the 70?ersion of DANDR
Pam spray
3 eggs separated
1/4 tsp cream of tartar
3 T cottage cheese (I used sour cream)
1 pk sugar twin (Splenda)
preheat oven to 300f. Spray a cookie sheet (non-stick) with Pam.
Separate eggs. Beat whites with cream of tartar until stiff.
In another bowl, mix remaining ingredients.
Fold into whites being careful not to break the whites down (very important).
Use a tablespoon and make 6 piles on the cookie sheet, leaving room between them.
Using the tablespoon, make the mounds as high and wide as you like (they?keep this shape when they bake).
Bake for 45 ?? min.
These have a somewhat ?ngey?xture, but they?actually legal during induction since they have trace carbs, and make a decent mock sandwich.
RESTAURANT STYLE COLESLAW
From lowcarbluxury.com
8 c. finely chopped cabbage
1/4 c. finely chopped carrot
1/3 c. Splenda (or other AS)
1/2 tsp. salt
1/8 tsp. white pepper
1/4 c. half-and-half
1/2 c. mayonnaise
1/4 c. buttermilk (or heavy cream to reduce carbs)
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
Combine Splenda, salt, pepper, half-and-half, mayo, buttermilk(or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.
Makes 10-12 servings; 5-9 carbs/serving depending on buttermilk vs. cream.
CRUNCHY BACON COLESLAW
By BostonKitty
- ??p mayonnaise
- 1-2 Tbl Splenda (depending on taste)
- 1-2 Tbl vinegar (same amount as sweetener; I use raspberry vinegar)
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- ??p chopped peanuts
- 4-8 slices crisp bacon, crumbled (I like lots!!)
Mix together mayo, splenda & vinegar in large bowl for dressing. Add remaining ingredients and mix lightly. Refrigerate at least an hour before serving.
NOTE: you can omit the peanuts and add some chopped fresh tomato for BLT slaw. For this variation, add a little celery salt or dried celery flakes =-)
THE PANTRY COLESLAW
Posted by Michael M
1 1/2 cups plus 2 tablespoons mayonnaise
6 tablespoons plus 1 teaspoon sugar (use artificial sweetener eqivilent)
3 tablespoons plus 1/2 teaspoon wine vinegar (optional)
1/2 to 3/4 cup oil
1/3 teaspoon each of garlic, onion, mustard and celery powers
Dash of black pepper
1 tablespoon plus 2 teaspoons of lemon juice (optional)
1 tablespoon plus 2 teaspoons half and half
1/2 teaspoon salt
2 heads cabbage, very finely shredded
Blend together mayonnaise, sugar, vinegar, and oil. Add spice powders, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over coleslaw in a large bowl and toss until cabbage is well coated. Dressing keeps well, covered tightly in the refrigerator for several days. Makes 1 quart dressing.
CUMIN COLESLAW
Posted by Petra H
2 tablespoons mayonnaise
1 tablespoon milk
1/2 teaspoon minced fresh jalapeno chile (wear rubber gloves)
1 tablespoon chopped fresh coriander leaves
1/2 teaspoon ground cumin
6-ounce piece cabbage (about 1/4 head)
1 scallion
In a large bowl stir together mayonnaise, milk, jalapeno, coriander, and cumin. Thinly slice cabbage and cut scallion into thin slices. Stir cabbageand scallion into dressing and season with salt and pepper.
SWEET & SOUR SLAW
Posted by BostonKitty
3lb cabbage, grated or chopped
1 med onion, chopped
1/2 green pepper, chopped
1cup Splenda or equiv. sweetener
1/4 - 1/2 cup oil (highly individual thing; I like 1/4cup)
3/4 cup vinegar
1 & 1/2 tsp dalt
1 tsp celery seed
1 tsp dry mustard
Combine chopped vegetables in large bowl.
Pour sweetener over and stir well.
In saucepan, combine the rest of the ingredients & heat to boiling.
Pour hot dressing over slaw & stir well. Refrigerate overnight.
I use a combo of green and red cabbage.
JICAMA & CABBAGE SLAW
Posted by Dottie
1 small Jicama; shredded (3g)
2 cups shredded green cabbage (12g)
1/2 a small red onion; sliced thin (5g)
1/2 a green bell pepper; sliced thin (2g)
1/4 cup Mayonnaise
1/4 cup cream
3pkts or 2T Splenda (3g)
salt and a lot of black pepper to taste
Toss shredded and sliced vegetables together well. Mix mayo, cream, splenda salt and pepper well. Pour over veggies and toss to coat.
Refrigerate one hour before serving.
25g -about 8 small servings
PEPPERY COLESLAW
By Fran McCullough
Mix together in a large bowl:
2 bags of pre-shredded coleslaw (has a few carrots in it but not enough to matter)
1 medium red onion -- chopped
4 tablespoons of fresh, chopped dill
Mix dressing in a measuring cup:
1 cup of mayonnaise (I use Hellman's)
1/2 cup cider vinegar
1 packet of Splenda
1/4 teaspoon of black pepper
1/4 teaspoon of white pepper
1/4 teaspoon of dried red pepper flakes
1/2 teaspoon salt
Mix the dressing thoroughly then pour over the slaw/onion/dill mixture ??t sit on the counter about an hour or so, stirring occasionally to mix through -- then chill about 1/2 hour before serving.
Makes about 10 servings .
JICAMA CHIPS
Posted by Michelle M
Find yourself a couple of Jicamas (hee kuh muh) I found them next to the potatoes in my grocery store for 99 cents a pound....3/4 cup have 7 carbs.
Cut off ends, peel, slice thinly, fry in hot oil, salt to
taste.....darn if I could tell much of a difference between these and regular home made chips----maybe a tad sweeter.
Taste great with store bought French Onion Dip (one I found had only 1 carb....or you might want to
try with some malt vinegar....maybe even some guacamole.
Serve immediately.
ZUCCHINI HASH BROWNS
 1/4 Cup butter
 1 1/2 lb zucchini (coarsely shredded to make 4 cups)
 1/2 tsp salt
 1/2 clove fresh garlic - finely minced
 2 eggs
 6 Tbsp Parmesan cheese - freshly grated is best
Combine zucchini with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 Tbsp of the butter in a wide frying pan over medium-high heat.
Mound about 2 Tbsp of the zucchini mixture in pan; flatten slightly to make a patty.
Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).
Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed.
Makes 8 Servings. 6 carbs per serving.
PICKLES / RELISH
Posted by BostonKitty
I take dill pickle relish, dump it in a bowl, mix in artificial sweetener to taste, then put it back in the jar.
I use it in my tuna and egg salads, on hot dogs.
You might be able to do the same kind of thing with small kosher dills: take out the pickles, slice them or cut them in quarters, lengthwise, add artificial sweetener to the liquid in the jar, return the sliced pickles, wait a week or so...
SWEET PICKLE RELISH
author unknown
* 5 cups ground cucumbers 15g
* 3 cups ground onion 19g
* 3 cups ground celery 12g
* 2 bell peppers (green), ground 10g
* 2 hot peppers (red cayenne), ground 2g
* 3/4 cup salt dissolved in 1 1/2 qts. water
* 1 quart vinegar
* sweetener to substitute 3 cups sugar
* 2 cups water
* 2 teaspoons mustard seed
* 2 tablespoons celery seed
Preparing
Run the cucumbers, onions, and celery through a food grinder and measure.
Run the bell peppers and hot peppers through the grinder together.
Mix all the vegetables together and let them stand overnight in the salt water.
Drain well.
Combine the vinegar the sweetener, the water, the mustard seeds and the celery seeds & bring to a boil.
Add the drained vegetables, bring back to a boil & simmer ten minutes.
Seal in hot sterile jars.
Atkins Vinegar and Sugar-Free Ketchup
2 cups Tomato Paste (no "flavorings" or salt)
1/2 cup lemon juice
1/2 cup water
1 t oregano
1/8 t cumin
1/8 t nutmeg
1/8 t pepper
1/2 t dry mustard
dash garlic powder
Place all ingredients in a blender or food process and blend well.
Refrigerate.
Makes 40 tablespoons/carbs per Tablespoon: 0.6
LOW CARB KETCHUP
posted by Nancy E
3 cups canned tomatoes (pureed in blender)
2 tsp onion powder
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup white vinegar
Put everything in a sauce pan and simmer slowly 1 1/2 hours stirring often.
Take off heat and stir in 2 pkg sweetener.
Cool and pour in a jar.
Keeps 4 months in the fridge.
Makes 24 oz at 0.83 carbs per Tbl
GERMAN LOW CARB KETCHUP
from Lore's
* 2 pounds onions 36 g
* 8 to 10 Garlic cloves 3 g
* 1 pound celery 11 g
* 4 pound Tomatos 40 g
* 2 to 4 Chilis 3 g
* 1 tsp Peppercorns
* 1 tsp Allspice
* 1 Tbl Mustard powder
* 1 cup vinegar
* sweetener for 1 pound sugar
* guar gum
Preparing:
Wash and cut the vegetables & put in a large pot with peppercorns and allspice.
Cook, covered, for about 90 minutes.
Pass it through a strainer.
Add vinegar and mustard powder and the sweetener.
Cook uncovered for 30 minutes.
If needed, thicken with guar gum.
Fill the Ketchup in glas jars and close immediatly.
Open glasses must be consumed within 1 week!
Makes makes 12 cups ketchup.
SUGARFREE KETCHUP
posted by Weazelle
* 3 cups canned tomatoes (pureed in your blender)
* 2 tsp onion powder
* 1/2 tsp ground cloves
* 1/2 tsp allspice
* 1/2 tsp cinnamon
* 1/2 cup white vinegar
Preparing
Put everything into a saucepan and simmer slowly 1 1/2 hours stirring often. It will be thick like the famous stuff.
Take off heat and cool.
Stir in 2 pkg sweetener. Pour into a jar.
Keeps 4 months in the fridge.
Makes 24 oz at .83 carbs per tablespoon.
If you want to get all fancy, removing the seeds before pureeing makes it taste even better .
KETCHUP
posted by Colleeen P
* 12 oz. Tomato paste (I use Contadina)
* 12. oz water
* 1 tsp onion powder
* 1/2 cup white vinegar
* 5 Equal tablets
* 1 Tbl salt
Preparing
Dissolve Equal tablets in water (I use tablets instead of packets because they have 1/5 the grams).
Combine all ingredients.
Tastes a lot like real Heinz to me.
54 grams in the entire recipe (using PP counts).
1gram per tablespoon (about 1/4 regular Heinz).
SWEET MUSTARD
author unknown
* 1/2 cup oil
* 1/4 cup dijon mustard 3 g
* 1 cup mayonaise
* 3/4 tsp vinegar
* dash of garlic powder
* dash of onion powder
* sweetener to taste
Preparing
Blend it all together and you are finished! This is quite thick and can be thinned down with water if you like a "runnier" dressing.
BIG MAC SAUCE CLONE
author unknown
* 1/2 cup mayonnaise
* 2 Tbl French dressing (see below)
* 4 tsp sweet pickle relish (see below)
* 1 Tbl finely minced white onion
* 1 tsp white vinegar
* 1 tsp sugar (sweetener)
* 1/8 tsp salt
Preparing
Combine all of the ingredients in a small bowl & stir well.
Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.
FRENCH DRESSING
* 1/2 tsp salt
* dash of celery salt
* 1 tsp sharp mustard
* 4 Tbl vinegar
* 7 Tbl oil
* 2 Tbl fresh minced tarragon
* 1 Tbl fresh minced lovage
* 1 Tbl diced cornichons
* 2 Tbl blue cheese, crumbled
* 1 Tbl capers
* 2 hard boiled egg yolks 1 g
* 4 Tbl cream 2 g
* sweetener to taste
Preparing
combine all ingredients.
MEATBALLS
CLASSIC MEATBALLS
Posted by Dottie
2lbs ground beef
1 lb ground pork
1 cup pork rinds- pulverized
1T dry blended Italian seasonings
1 tsp salt
1 tsp garlic powder
1/2 tsp ground blk pepper
2 large eggs (1.2g)
2oz grated Parmesan cheese (the powder is fine) (2g)
Mix all ingredients well with hands. Shape into 1" balls and then fry or broil until cooked through.
This makes about 80 meatballs at that size, so I usually freeze them after cooking.
About 5 of these, topped with a 1/4c serving Alfredo served over sauted zucchini strips makes a great main dish:) (Use a veggie peeler to strip zucchini, then saute quickly in olive oil seasoned with a little salt and pepper - not pasta, but a good "bed" for the meatballs - about 1 small zucchini per serving (5g) is enough).
Variation: Cheezy meatballs:
Cut mozzarella or pepper jack cheese into small cubes and form raw meat mixture around it (about 1-2T mixture per meatball). Cook as usual.
SPICEY MEATBALL STEW
Posted by Dottie
Spicy Meatball Stew
(serves 8 -about 70g total or less than 10g per serving)
3 lbs ground beef
1 small onion -diced fine (8g)
1/4 cup (2oz) heavy cream
2 large eggs (1.2g)
3 cloves garlic -minced fine (2g)
2 T dry Italian seasoning blend (5g)
1 tsp low-sodium salt
1 tsp ground black pepper (2g)
2 cans (7oz each) low carb salsa (Herdez and Embasa both are good) (12g)
2 cans (14.5oz) cut green beans; drain well (Delmonte is good) (15g)
2 cups peeled, diced turnips (11g)
6 ribs celery, cut chunky (6g)
3 cans beef broth (3g)
2 cans chicken broth (2g)
4 cups water (reserve 2 cups)
1 T guar gum
salt and pepper to taste
Mix hamburger with onion, eggs, cream, Italian seasoning, garlic, salt and pepper. Mix very well, then form into about 64 meatballs. In a very large kettle, brown meatballs all over in batches. Remove and keep warm. Drain most of the grease and then add the vegetables and sautee for 5 minutes or until they start to get slightly softer.
Add in all liquid (broths, salsa, water) but 2 cups water.
Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
Add meatballs back in and cover and simmer another 30 minutes.
Mix guar gum (or other thinkening agent) with reserved cold water, then stir into simmering stew. You might want to scoop the meatballs out so you don't break them up while stiring:)
Allow to simmer an additional 10 minutes, then serve.
MEATBALL & EGGPLANT VOILA
Posted by Dottie
Meatball and Eggplant Viola!
Serves 8 -48.1g total (6g carbs each serving)
2lbs ground beef
1/4 cup finely chopped green bell pepper (2.5g)
1/4 cup chopped onion (3g)
2 tsp garlic powder (4g)
1 T dried Italian seasoning (2g)
1 can (14oz) whole tomatoes in juice (15g)
1 medium eggplant (about 1.25lbs) (19g)
1/2 cup shredded Parmesan cheese (2g)
1 egg beaten well with 3T water (.6g)
an additional 1/2 cup parmesan cheese
oil for frying
Mix ground beef with seasonings, onion, and bell peppers. Shape into approximately 32 balls. In a large non-stick pot, place balls in a single layer and heat over medium heat, turning frequently to brown on all sides.
Place the tomatoes and juice in food processor and puree. Add to browned meatballs. Cover and let simmer while cooking eggplant.
To cook eggplant: Cut off cap and bottom and slice eggplant into 8 long slices about 1/3" wide.
Dip slices in egg/water, then sprinkle with some of the cheese. Fry in hot oil for about 2 minutes on each side or until just soft.
Place eggplant slice on plate and top with 4 meatballs and some sauce:)
MEATBALL SAUCE
Posted by Rhonda MN
1 bottle Jok??plum sauce
1 bottle Jok??chili pepper sauce
(from low carb connisseur, http://www.low-carb.com/)
Mix together & pour over meatballs & bake them.
SWEDISH MEATBALLS
From Dr. Atkins New Diet Cookbook
1/4 C heavy cream
1/4 cup water
1/4 cup pork rinds
1/4 pound each: ground beef, pork and veal
1 large onion; chopped
3 Tablespoons butter
2 teaspoons seasoned salt
1 recipe cream sauce (below)
1/4 tsp nutmeg
1 tspn caraway seeds
Mix heavy cream and water in bowl. Add crushed pork rinds and let sit 10 minutes to soften.
Combine meats.
Mix cream mixture and meats together. Add salt and mix well.
Shape into small meatballs and cook in butter in a large non-stick skillet until browned.
Remove to chafing dish to keep warm.
Make cream sauce and pour over meatballs and sprinkle nutmeg and caraway seeds over top.
Cream sauce
1/4 pound (1 stick) sweet butter
3 egg yolks
1/4 cup water
1/4 cup heavy cream
dash of nutmeg
Place butter in the top of a dbl boiler over hot, not boiling, water.
Add egg yolks one at a time. Beat constantly with rotary or hand mixer.
Add water and heavy cream.
Continue to heat until sauce thickens, about 7-10 minutes, stirring frequently.
Add nutmeg as a garnish.
Entire recipe (8 meatballs):
Cream sauce = 4.1 carbs
Meatballs + sauce = 7.0 carbs
SWEDISH MEATBALLS
Posted by chewn
1.5 lb ground pork (I would not recommend sausage as a substitute)
1/4 cup sour cream
1/2 cup cooking wine (mine has 1 carb/cup)
1/4 cup beef broth or "brown" gravy packet mixed w/ 1/4 cup water
Form pork into meatballs. Season with herbs, if you like, but they do not need bread. If they fall apart, mix in an egg white--but it's probably not necessary.
Cook until browned on the outside.
Poach the meatballs in the wine--let the wine and meatball goo reduce.
Add beef broth or gravy mix. The gravy packet I used had 11 carbs, but it made about twelve meatballs, so it's not too bad. Let this mixture reduce a bit, too, but don't overcook--it gets sticky.
Add sour cream. Continue to heat for a few minutes.
This is good served with the ever-popular cauliflower.
It comes to about twelve carbs, which is one per meatball, if you use the gravy mix (so don't do it on induction). Without it I would say the carbs are negligible.
JUDY?REAKFAST MEATBALLS
Posted by Rusty (Hayley)
2 lbs. sausage
1 lb. ground beef
3 eggs
2 Tbs. instant minced onion
1/2 lb. sharp cheddar cheese, shredded
Pepper to taste
Preheat oven to 350?
Combine all ingredients in a bowl & mix thoroughly. Roll into 1-1/2 inch balls or drop by spoonfuls onto cookie sheet.
Bake 18-20 minutes.
Makes 50 to 60 meatballs.
Freezes well for later use.
This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 16.
Per serving: calories 262, fat 21.2g, 73% calories from fat, cholesterol 103mg, protein 16.1g, carbohydrates 1.2g, fiber 0.0g, sodium 493mg.
MEATLOAF
PIZZA MEATLOAF
Posted by BostonKitty
2/3 cup pizza sauce or spaghetti sauce, divided
1 1/2 pounds extra lean ground beef
3/4 cup Italian-seasoned breadcrumbs
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg white
2 (1 ounce) slices part-skim mozzarella cheese -OR- 1/4 cup grated mozzarella cheese
1/2 cup diced red bell pepper OR 1 bottle sliced mushrooms (yummy)
Cooking spray
Preheat oven to 350 degrees F.
Combine 1/3 cup pizza or spaghetti sauce, meat and next 8 ingredients (sauce through egg white) in a large bowl.
Shape meat mixture into an 18 x 12 inch retangle on wax paper.
Arrange cheese slices or shredded cheese over meat mixture; sprinkle with red bell pepper or mushrooms, leaving a 1 inch border.
Roll meat mixture up jelly-roll fashion starting at short side. Pinch ends to seal.
Place meat loaf on a broiler pan coated with cooking spray.
Bake at 350 degrees F for 1 hour or until meat loaf registers 160 degrees F on meat thermometer.
Brush remaining 1/3 cup pizza or spaghetti sauce over meat loaf. Bake an additional 5 minutes or until done; let stand 10 minutes before slicing.
Yield: 6 servings
LOW CARB CHILI MEATLOAF
Posted by Bobnatlanta
1.5 lbs Lean Gr Beef
.5 lb pork sausage
8 oz shredded cheddar cheese
1 med yellow onion, diced
3 green onions, diced
1 med red pepper, diced
1 can Rotel tomatoes w/ green chilis
2 eggs beaten
1 cup crushed pork rinds
2 Tbsp olive oil
2 Tbsp chili powder
2 tsp salt
2 tsp oregano
2 tsp grnd cumin
Preheat oven to 350
Combine gr beef, sausage, eggs, green onions, pork rinds, in a large mixing bowl and set aside
In a skillet, place olive oil and salt, oregano, cumin, and chili powder
Saute the red pepper and yellow onion about 2 minutes, then add Rotel tomatoes. Cook until mixture is thoroughly heated, no more than about 5 minutes, remove from heat and allow the mixture to cool.
Once cooled, add the tomatoes, etc. to the meat and mix thoroughly.
Divide the meat evenly between two baking pans, and place in the oven for 50 min or until meat thermometer in the center reads 160.
Sprinkle cheese over the top of each loaf and return to the oven until it is thoroughly melted.
Makes 12 servings of less than 5g carbs each.
If you are using 'fattier' ground beef, I'd recommend using a cookie sheet rather than a pan for the meatloaf, to allow the grease to run off. The mixture is pretty thick and won't spread too much, as long as the oven is properly preheated.
LAURIE?EATLOAF
Posted by beenz
1-1/2 ground beef (or combination ground beef and ground pork)
1 cup pork rind crumbs
1 egg, lightly beaten
1/3 cup tomato sauce (4 carbs)
1/4 tsp salt
1/4 tsp pepper
2 tbsb dried parsley or 1/4 cup chopped fresh parsley
1/2 to 3/4 cup grated cheese
If you are past induction you may also add:
1/2 onion, chopped
1/2 green pepper, chopped
Preheat oven to 350??
Mix meat and other ingredients.
Transfer mixture to a shallow baking pan, and shape into a firm, oval loaf.
Bake for 1 hour.
SPICEY MEATLOAF
Posted by Carrie
1 lb lean ground beef
1 egg, slightly beaten
3/4 c. Pork Rind crumbs
1/4 t. Tony Chachere's (Or other creole seasoning)
1/4 t. black pepper
1/3 c. Salsa (not thick n chunky, it doesn't have enough liquid)
3/4 c. grated colby jack cheese
Preheat oven to 350
In a large mixing bowl, mix all ingredients except cheese
Place in shallow baking dish and form into an oval shape
Cook for 40 minutes
Top with cheese
Cook for another 10 minutes
SMOKEY MEATLOAF
1 lb. ground chuck
1 bag spicy barbecue pork rinds ??ushed
2 eggs
1 clove garlic ??iced
3 T minced dried onion
2 T Worcestershire sauce (or to taste)
1 T liquid smoke (or to taste)
salt and pepper to taste
Mix all ingredients, except garlic, salt and pepper, in a bowl.
Form into loaf.
Poke garlic slices into top of loaf. Sprinkle with salt and pepper.
Bake in microwave on hi setting for 12-15 minutes, or until no longer pink in center.
Slice and serve!
SPIRAL MEATLOAF
Make up your meat mixture using ground pork rinds, egg and whatever seasonings you usually use. I add garlic salt and pepper. Press out in the shape of a rectangle on a piece of waxed paper. Top with thin slices of ham, muenster cheese & fresh spinach. Roll up, sealing edges and place in your loaf pan. Bake as usual (I go 350 degrees for 1/2, draining grease occasionally). I usually make 2 at a time 'cause it's great for lunches too!
BACON-TOPPED MEATLOAF
- 1 lb ground beef
- 1 lb ground veal
- 1 lb ground pork
- ??p chopped onion
- 2 eggs, beaten
- S&P to taste
- 3 oz can tomato paste
- bacon strips for top of loaf
Mix all ingredients except bacon well.
Put in loaf pan & put bacon strip son top of loaf.
Bake 1 hr at 375 with aluminum foil over the top. Uncover & bake another 20 minutes.uncovered the last 20 minutes.
For a real taste treat, pour on some tabasco over the meatloaf slice before serving. YUM!
DALE?EATLOAF
2 lb ground beef
1 lb ground pork
1/2 lb ground veal (or sausage)
1/2 bag of crushed pork rinds
2 eggs
1 Tbl parsley
dash of worcestershire sauce
1tsp garlic powder
Mix this all together in bowl thoroughly.
Put into loaf pan.
Cover with sugar free catsup & bake at 350 for 1 & ??s.
FINNISH MEATLOAF
Posted by Ktnnyc (from the Protein Power book)
1 c chopped mushrooms
1/2 c chopped onion
4 tbls butter
3 lbs gound meat: 1 1/2 lb beef and 1/2 lb ea. pork, ham, and veal
1/4 c minced parsely
fresh ground pepper to taste
1 c grated Gruyere cheese
1/2 c heavy cream
Preheat oven to 350.
Saute mushroom and onion in the butter until the onion is soft, about 5 min.
Add cooked mixture to meat and remaining ingredients, reserving half of the cheese for the top. Mix it all together with your fingers and press into a loaf pan.
Sprinkle the top with remaining cheese & bake for 1 hour.
If you don't use ham, add a teasp. of salt to the mixture.
Serve with a dollop of sour cream.
Serves 6
Per serving: 2.5 carbs, 66 grams protein
with sour cream add: .5 carb, 1 gram protein
DELICIOUS MEATLOAF
Posted by SKD
1 lb lean hamburger
1/2 c. chopped onion,
1/4 c. chopped fresh parsley
1/2 tsp dried oregano
1/4 tsp salt
2 eggs
Mix all ingredients well.
Shape into 2 loaves and bake on broiler rack
(sprayed w/non-stick spray)at 400 degrees for 45 minutes.
SPANISH MEATLOAF
Posted by Cathy
This is right out of Betty Crocker and as I am not very fond of meatloaf was not expecting it to be as tasty as it was. I would make this again.
1 1/2 pounds ground beef
1 can (8oz) tomato sauce
8 pimineto-stuffed large olives, sliced (I used jalepeno stuffed)
1 medium onion, chopped (about 1/2 cup)
1/3 cup oats
1 egg
1 tsp. salt
1/4 tsp. pepper
Mix thoroughly beef, 1/3 cup of the sauce and the remaining ingredients.
Spread in ungreased loaf pan, 9x5x3 inches.
Spread remaining tomato sauce over loaf.
Bake in 350 degree oven for 1 1/4 hours.
Serves 6.
Near as I can figure, after consulting Netzer's book this is 42.1 carbs for the whole thing --7 carbs per serving.
HUNGARIAN SALAMI
Posted by BostonKitty
8 cloves fresh garlic, minced
2 lb ground beef (33% fat)
1 Tbl Hungarian paprika
1 Tbl salt
1 Tbl coarsely ground black pepper
1 Tbl onion powder
1 Tbl dill seed
1 Tbl chopped fresh basil (or 1 tsp dry)
1 tsp liquid smoke
1 tsp whole coriander seed
1 tsp whole pickling spice
1 tsp mustard seed
Combine all ingredients and mix well. Shape into 2 logs, each about 10 inches long.
Cover and refrigerate overnight.
Uncover, place on broiling
pan and bake in a very slow oven 225 degrees F for 2 hours. Cool before slicing.
Makes 2 logs salami (resembling a firm pate).
OTHER GROUND BEEF RECIPES
SPAGHETTI SQUASH PIE
Posted by ManxyGal
3 cups cooked spaghetti squash strands
1 egg -- beaten
1/3 cup parmesan cheese
1 tablespoon butter -- melted
Mix well. Press into 9" (or 10") pie plate to form crust. If your pie plate isn't nonstick, you might want to spray it with Pam first.
1 cup ricotta cheese
1 egg -- beaten
Mix, then spread evenly over "crust". (Sometimes I add some parsley, basil, and/or oregano to this mixture.)
1/2 pound ground beef (or bulk Italian Sausage)
1/2 cup chopped onion
1/4 cup green pepper -- chopped
2 small cans tomato sauce
1 teaspoon garlic powder
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1 teaspoon dried parsley -- crushed
1/2 cup shredded mozzarella cheese
In large skillet, brown meat with onion and green pepper. Drain off excess fat. Add tomato sauce and spices. Simmer a few minutes, then spoon over Ricotta mixture in pie plate.
Bake at 350 for approximately 15 minutes. Sprinkle mozzarella over top, then bake an additional 5 =AD 10 minutes to melt cheese and set crust.
Let sit 5 to 10 minutes before cutting.
-------
Wondering about spaghetti squash?
It is a sorta football-shaped squash, fairly large and quite yellow in color. Cut it in half lengthwise (it is pretty hard to cut-be careful!)
and scoop out the seeds in the middle.
To oven bake, place in a baking pan, cut side down, with 1" water. Bake at 350 for 20-30 minutes (until its somewhat soft). To microwave bake, place in glass pan, cut side down, with 1" water and nuke on med-high for at least 10 minutes (until somewhat soft).
After cooking, use a fork to remove the pulp from the rind; it'll come out in spaghetti-like strands.
The smallest one I've ever bought yielded 3 c. strands. Larger ones may yield 3 c. per half of the squash!
TOTAL NUTRITION INFO:
1815 Calories (kcal); 137g Total Fat; (67% calories from fat); 104g Protein; 44g Carbohydrate; 794mg Cholesterol; 1379mg Sodium
NOTES : Carbs for tomato sauce not included in above total - adjust
accordingly. (Check on the can...)
STRING PIE
Posted by BostonKitty
(This is a variation of spaghetti squash pie =-))
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
15 oz spaghetti sauce (actually, I use less)
2 ??cups spaghetti squash, cooked and drained
1/3 cup grated Parmesan cheese
2 eggs, beaten
2 tsp butter
1 cup ricotta cheese
1/2 cup shredded Mozzarella cheese
Preheat oven to 350 degrees F.
Cook beef, onion, and green pepper in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
Stir in spaghetti sauce; mix well.
Combine cooked spaghetti squash, Parmesan cheese, eggs, and butter in large bowl; mix well.
Place in bottom of 13- x 9-inch pan.
Spread ricotta cheese over top.
Pour sauce mixture over cottage cheese.
Sprinkle Mozzarella cheese over top.
Bake about 20 minutes or until cheese melts.
Yield: 6 to 8 servings.
TAILGATE CASSEROLE
Posted by BostonKitty
1-1/2 lbs lean ground beef
1 can (15oz) tomato sauce
3/4 tsp salt
Ground black pepper to taste
1/2 cup sour cream
1 pkg (3oz) cream cheese (at room temperature)
1 cup low-fat cottage cheese
6 green onions, including some tender green tops, sliced
1/2 green or red bell pepper, seeded and chopped
6 oz low carb noodles, cooked and drained (see below)
2 cups grated Cheddar cheese
Preheat oven to 350 degrees F.
In a large skillet over medium-high heat, brown meat until meat is no longer pink, about 5 minutes. Drain if necessary.
Add tomato sauce, salt, and black pepper and simmer 5 minutes.
With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
Fold in onions and bell pepper and mix well.
In a 9-by-13-inch baking dish lightly coated with cooking spray, add half the noodles, half the cheese mixture, and half the meat mixture in layers.
Repeat the layers, ending with the meat mixture.
Top with Cheddar cheese.
Cover and bake 30 minutes.
Uncover and bake until bubbly, about 15 minutes longer.
Let stand 5 to 10 minutes before serving.
Serves 6 to 8.
LOW CARB PASTA
Posted by Dottie
1/2 cup zero carb protein powder (240 calories on mine)
1/8 cup wheat gluten (2g carbs; unknown calories)
dash of salt
1 egg (.6g carbs; 80 calories)
1/8 cup water
Mix dry ingredients. Add in slightly beaten egg and water and mix well to form dough.
Roll out thin, using extra protein powder to keep from sticking. Cut into pasta size strips and toss with a little more protein powder to keep from sticking.
Bring a large pot of water to a boil and add noodles -boil for 3 minutes then drain thoroughly.
TOFU TAILGATE CASSEROLE
1-1/2 lbs lean ground beef
1 can (15oz) tomato sauce
3/4 tsp salt
Ground black pepper to taste
1/2 cup sour cream
1 pkg (3oz) cream cheese (at room temperature)
1 cup low-fat cottage cheese
6 green onions, including some tender green tops, sliced
1/2 green or red bell pepper, seeded and chopped
19 oz pkg firm tofu, diced & drained
2 cups grated Cheddar cheese
Preheat oven to 350 degrees F.
In a large skillet over medium-high heat, brown meat until meat is no longer pink, about 5 minutes. Drain if necessary.
Add tomato sauce, salt, and black pepper and simmer 5 minutes.
With an electric mixer, beat together sour cream, cream cheese, and
cottage cheese in a medium bowl.
Fold in onions and bell pepper and mix well.
Fold the two mixtures (meat, cheese) together. Then fold in the diced tofu.
In a very large 9-by-13-inch (or even larger, preferably --- you want the mixture nicely spread out so there are lots of "crunchy" bits after it's baked) baking dish lightly coated with cooking spray pur in the mixture and spread it evenly.
Top with Cheddar cheese.
Cover and bake 30 minutes.
Uncover and bake until bubbly, about 15 minutes longer.
Let stand 5 to 10 minutes before serving.
Serves 6 to 8.
EGGPLANT PARMESAN
Posted by Jan in Ontario
2 small eggplant
-1 large can spaghetti sauce(Not sure of carbs here)
1-1 1/2 pounds ground meat(make meatballs)
Mozzarella cheese
Wash eggplant,slice crosswise in 1/4-1/2inch thick slices and grill or fry in oil. Set aside. In a 9x13 pan put in a little spaghetti sauce, then a layer of eggplant, a few meatballs and then cheese. Repeat until finished. Bake at 350 for 45-60 minutes.
OR: use alfredo sauce instead of the tomato sauce
EGGPLANT & GROUND MEAT CASSERLE
Posted by Trudy
2 large eggplants peeled and diced
1 large onion
3 lbs ground meat (use ground beef or lamb)
1 can rotel tomatoes
garlic powder
dry italian seasonings
mozzarella cheese
mushrooms
salt
Brown the ground meat and onions together then drain fat.
Add the eggplant, tomatoes,garlic powder, Italian seasonings,and salt.
Cook this until eggplant is soft and breaks apart easily. Add mushrooms and cook a little longer.
Put in a casserole dish and top with mozzarella cheese. Bake until cheese browns.
I used to make something like this and mix with rice or bread crumbs, Shrimp are also good smothered with eggplant.
STUFFED PEPPERS
Posted by Dottie
Stuffed peppers
(serves 4 -36g for entire recipe - 8.5g each approx.)
2 large green bell peppers; (16g)
2lbs ground beef
2 large eggs (1.2g)
1/2 cup chopped onion (5.5g)
2 stalks celery; diced small (1.5g)
1 can (8oz) tomato sauce (12g)
1 can (14oz) beef broth (1g)
salt and pepper to taste
1/2 tsp garlic powder and dried Italian seasoning (1g)
2T oil
Cut peppers in half through the stem and remove seeds and membranes(leave stem intact if possible).
Mix meat with salt, pepper, onion, celery and eggs very well. Divide into 8 portions.
Stuff pepper halves with 4 of the meat portions and pat the other 4 into meatballs(can divid further and make more meatballs if desired)
Heat oil in a dutch oven and add peppers(meat side down) and meatballs and brown well. Turn meatballs and let cook on all sides. Turn peppers occasionally to keep from burning.
Mix broth and tomato sauce. Add to dutch oven. Reduce heat to low, cover and cook 1 hour or until sauce thickens slightly and the meat is all cooked through.
Serve hot with sauce over peppers and meatballs. Top with shredded cheese, if desired.
CABBAGE LASAGNA
By BostonKitty
1 med. to lge. head of cabbage
1Tbl olive oil
2 cloves garlic minced or pressed
1 med. onion, chopped
1/2 green bell pepper chopped
3/4 lb. ground beef (or more - I like LOTS!!)
1 6oz can tomato paste
1 8oz can tomato sauce
1 tsp dried oregano
2 tsp salt
1 tsp. black pepper
1 Tbl chopped parsley
2 cups mozzarella cheese
2 cups ricotta cheese
10 oz pkg frozen chopped spinach, thawed & squeezed dry
1 egg
1/2 cup freshly grated Parmesan cheese
Preheat over to 350.
Wash the cabbage and remove tough outer leaves. Cut head in half. Carefully peel back layers these will be the noodles. Steam them until nearly tender about 3 to 5 min & set aside. Heat olive oil in large skillet, add garlic, onion, and green pepper & saute until onion is translucent.
Add ground beef and cook until browned well.
Drain well (I dump it in a standing sieve and run really hot water over it, shaking it around a bit to get all the grease off).
Stir in tomato paste, tomato sauce and seasonings.
Mix together: egg, ricotta, spinach.
Oil 9x13 pan & line bottom with cabbage leaves.
Top with meat mixture and sprinkle w/ Mozzarella and ricotta mixture.
Layer as with normal lasagna, finishing with meat sauce as top layer.
Sprinkle with Parmesan.
Cover and Bake for about 30 min, uncovered for another 10 minutes.
You can replace the cabbage leaves with zucchini that?een sliced thinly length-wise. You can use a cheese slicer or kitchen magic type slicer for this.
You can also add dice tomatoes or cooked Italian sausage to the meat sauce.
Serves 8
STUFFED CABBAGE
Posted by ???
I made stuffed cabbage the other night.. just cooked up some ground beef with salt, pepper and a little bit of butter, mixed with some frozen spinach, then rolled up in (cooked) cabbage leaves, about 2 leaves per roll.
From my info, spinach and cabbage have some of the lowest carb counts of all vegetables so if you are very conservative throughout the rest of the day you should be able to eat your fill of these. Cheap too!
You can put some worcestershire sauce in the meat or something for more flavor but they are good.
p.s. bake for a while until cabbage is browned after rolling them.
CROCKPOT CASSEROLE
Posted by chewn
1 lb ground beef or lamb
1 head of cabbage
1 can crushed tomatoes
1 tbsp dried onion flakes
2 zucchini (cut into thick pieces)
salt and pepper to taste
2 cups white table wine
Layer in this order in a crockpot or oven casserole with a lid:
half the beef, salt and pepper, onion, the rest of the beef, salt and pepper, zucchini, cabbage, and tomatoes.
Pour wine over all, cover and bake in crockpot or 250 degree oven for three hours.
Serves four (or more). If four servings, my carb count is 6.4 each
MOUSSAKA
Posted by BostonKitty
Meat Mixture:
2 lbs ground lamb or beef
8 oz can tomato sauce
1 small onion, chopped
1 cup canned tomatoes
??p cinnamon
??p salt
1 tsp tsp parsley flakes
Brown onions & meat; drain well.
Add other ingredients, mix well & simmer for 15 min.
Cheese Sauce:
3 Tbs butter
3 oz cream cheese, softened (can nuke in microwave)
??p heavy cream
2 eggs, beaten
8 oz sour cream
Melt butter.
Add other ingredients & mix well.
Prepare 1 large eggplant as follows:
Peel and slice ??hick.
Salt slices lightly, set aside in colander for 15 min. Then, rinse and dry. (This takes out any bitterness.)
Brown the eggplant in butter.
Assemble:
Layer eggplant in bottom.
Sprinkle a little grated parmesan over the eggplant layer.
Add a layer of meat sauce.
More parmesan.
Another layer of eggplant.
Parmesan.
Meat mixture.
Top with the cheese sauce.
Bake at 375 for 50min.
SPICEY CABBAGE BAKE
Posted by Dottie
Spicy Cabbage Bake
(makes 4-6 servings -33g total)
2 lbs ground beef
1 cup chopped onion (8g)
6 cups shredded cabbage (15g -after fiber according to USDA)
1 can RoTel tomatoes w/green chilies(diced kind) (9g)**
1 cup Monterey jack cheese, shredded (4g)
1 cup cheddar cheese, shredded (4g)
1 cup heavy cream (8g)
1tsp salt
1/2 tsp pepper
Preheat oven to 350f. Spray a large casserole or baking pan with cooking spray.
Cook beef with onion until fully cooked. Drain well.
In a pan or microwave, mix cheeses with cream and melt until it makes a smooth sauce. Add in tomatoes, undrained, and salt and pepper.
In casserole, place shredded cabbage, cooked meat, then top with cheese sauce.
Cover and bake 30 minutes, then uncover and cook 20 more minutes.
**You can use canned, diced tomatoes if you can't find/don't like the Rotel- but add the additional carbs:)
BURGER SCRAMBLE FLORENTINE
Posted by Dottie
You can substitute broccoli or another veggie for the spinach.
1 & 1/2lbs ground beef (lean)
1/2 onion -diced small (7g)
1 package (10oz)frozen spinach-thaw and drain well (3g)
8oz cream cheese (8g)
1/2 cup heavy cream (4g)
1/2 cup Parmesan cheese -shredded (2g)
salt and pepper to taste
Preheat oven to 350f. Spray a large casserole with cooking spray(lol -unless you enjoy scrubbing;)).
Brown ground beef and onion. Add spinach and cook through until meat is done.
Soften cream cheese and add in salt, pepper, cream and parmesan -blend thoroughly.
Mix with meat mixture and spoon into casserole. Bake, uncovered, for 30 minutes or until bubbly and browned on top.
24g total - 4-6 servings
CHILI CHEESE SOUP
Posted by Rachel
4 oz tomato sauce
4 oz water
1/3 cup shredded Mexican cheese
favorite low carb chili seasoning to taste
1/4 cup cooked ground beef
Heat tomato sauce, water, and seasoning in pan and bring to simmer.
Carefully stir in shredded cheese, stirring as it melts into the soup.
Stir in ground beef and let simmer for about 30 minutes.
Serve in bowl with extra cheese sprinkled over the top and a dollop of sour cream.
Serves 1
Carb count will vary according to the seasoning mix you use.
MIXED MEAT SOUP
By Phyl
28 ounces canned tomatoes -- 1 28 ounce can, whole, peeled
28 ounces chicken broth -- fresh or canned
2 tablespoons butter
1/2 large green pepper -- chopped
1 large onion -- chopped
2 stalks celery -- chopped
1 pound ground beef -- browned
12 ounces Smoked Sausage
2 large chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder -- or more to taste
1/2 teaspoon Tony Chachere's Creole Seasoning (or more) -- (1/2 to 1)
Place canned tomatoes into a large soup pot. Break or cut whole tomatoes into small pieces.
Fill tomato can with fresh or canned chicken broth and add to tomatoes. (A combination of chicken broth and water may be used, but the soup is better if chicken broth is used.)
Bring soup to a boil and then reduce heat to allow soup to simmer while remaining ingredients are prepared and added to the soup.
Cut green pepper, onion, and celery into bite size pieces, saute vegetables in butter until slightly tender & then add to soup mixture.
Add salt, pepper, garlic powder, and Tony's seasoning. (The more Tony's you add the spicier the soup will be. Add 1/2 t. at a time and taste to determine correct spiciness level .your preference.
Brown the ground beef, breaking it into large bite size pieces. Once well browned, add beef to soup.
Slice the smoked sausage and then cut each slice into halves or quarters, depending on the size of the sausage. Heat sausage in frying pan & add to soup.
Cut chicken breast into bite size pieces. Brown chicken in frying pan. Add butter if necessary.
Once browned, add chicken to soup.
Simmer soup for at least 15 minutes to allow flavors to blend.
Makes 12 cups. Freezes well. Any leftover meat can be used in this soup, including ham, leftover taco meat, etc.
Also: try shrimp, crab, pork, etc. and add other low carb. vegetables for variety. Just remember, adding vegetables will add carbohydrates.
2470 Calories (kcal); 176g Total Fat; (63% calories from fat); 162g Protein; 69g Carbohydrate; 634mg Cholesterol; 5566mg Sodium Carbs for Creole Seasoning not included in above total - adjust
ITALIAN WEDDING SOUP
Posted by Elle
1 can chicken broth
1/2 cup frozen spinach -- thawed and sqeezed
2 ounces chicken -- cooked, cubed or shredded
2 ounces ground beef -- in meatballs, cooked
1 tablespoon onion -- chopped
1 tablespoon celery -- chopped
1/2 egg -- beaten
6 tablespoons parmesan cheese
salt and pepper -- to taste
1 Dash hot sauce -- if desired
Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes.
In small bowl, add parmesan to beaten egg and mix thoroughly.
Add egg mixture, spinach and spices to soup. Stir to distribute egg mixture.
Simmer 5 minutes and serve hot.
Those on higher carb levels or Maintenance could add 1TBL uncooked tiny pasta (like stars, alphabet, orzo, acini de pepe) or rice at the beginning.
496 Calories (kcal); 34g Total Fat; (62% calories from fat); 39g Protein; 7g Carbohydrate; 203mg Cholesterol; 1497mg Sodium
GREEK MEAT SAUCE
posted by BostonKitty
Greek Meat Sauce
1 pound hamburger
2 chopped onion
half tsp. oregano
half tsp. chili powder
half tsp. sweet basil
half tsp. cayenne pepper
half tsp. garlic salt
half tsp. cumin powder
1 small can tomato sauce
1 cup water
Cook hamburger, and then add the other ingredients and pour over:
hamburgers, zucchini fries, hot dogs & cheese, spaghetti squash.
You can also just put some of this in a dish, top with crumbled feta (or grated cheddar or Monterey Jack, whatever suits you), nuke for a minute & eat =-)
CHEESEBURGER QUICHE
Recipe submitted by ?e K?lt;br>
1/2 lb. lean ground beef...(I used a little more...like 3/4 lb.)
1/3 cup chopped onion
2 beaten eggs
1/2 cup mayonnaise
1/2 cup 1/2+ 1/2 (I used 1/4 cup water & 1/4 cup heavy cream...less carbs)
6 oz grated cheddar ( I use american cause I don't like how cheddar melts,
suppose any cheese would do)
4 oz mushrooms
salt & pepper
Brown ground beef & onion, drain grease.
Add mushrooms & cook through.
Mix eggs, mayonnaise, cream, cheese & salt & pepper, and pour over ground beef in a pie pan.
Bake on 350 for 40-45 minutes.
Let stand 10 minutes.
BEEF AND TOFU
Posted by Dottie
1 c Beef broth
1 tb Cornstarch (2g)
2 Tb Water
1 ts Brown sugar twin or splenda (0.5g)
2 tb Oil
1 lb Lean ground beef
1 cl Garlic minced (1g)
3 c Shredded Chinese cabbage (9g) (at 3g per cup - add more if needed)
1/2 lb Tofu, cut into 1/2" cubes (6g)
2 Green onions with tops,
Sliced - optional for garnish.(3g)
Bring broth to a boiling medium sauce pan.
Combine cornstarch and water in a small bowl & set aside.
Heat oil in wok over high heat.
Add beef. Stir fry until no longer pink,breaking larger pieces with a wooden spoon.
Add garlic and Chinese cabbage. Stir fry about 1 minute.
Reduce heat and add broth mixture;stir until thickened.
Add tofu; gently stir until heated,about 1 minute.
Garnish with green onions.
Serves 4 at under 5 g per serving.
EAT ALL DAY CHOP SUEY
Posted by Dottie
3/4lb ground beef
2 cans (14oz) chop suey vegetables (La Choy: 12g carbs for both cans)
2 large stalks celery-sliced thick (3g)
2T soy sauce (5g)
In a large skillet, brown ground beef well. Add sliced celery and cook, stirring often, for 5 minutes.
Add canned vegetables (drain 1 -pour in the liquid on the other) and soy sauce.
Simmer for 5 minutes to heat through and reduce liquid a bit.
Makes 4 servings: 20g carbs; 910 cals total; 570 from fat; 100 from 'other'.
STUFFED CHERRY PEPPERS
Posted by Ivy
Ingredients:
1 (16 ounce) jar cherry peppers, hot or mild
1/4 pound ground beef
1/4 pound sausage, hot or milk
1/4 cup grated Parmesan cheese
1 egg
Directions:
1 Preheat oven to 400 degrees F (200 degrees C).
2 Drain peppers and remove all seeds.
3 In a medium size mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers.
4 Bake for 30 minutes. The stuffed peppers are best served at room temperature.
Makes 25 pieces
STUFFED JALAPENOS
Posted by Bobbi D
1 dozen fresh or canned whole jalapenos
1 8oz pkg. cream cheese
1 lb. ground beef
salt & pepper to taste
Slice jalapenos length-wise, remove seeds and veins, set aside.
Brown ground beef in skillet, season w/salt & pepper (you can add other spices if you like), drain excess grease.
Mix meat with cream cheese
Stuff jalapenos halves w/beef-cream cheese mixture, filling with enough mixture to equal the size of a whole jalapeno or more (i.e., lots) !
ZUCCHINI BOATS
Posted by Nancy E
Per person:
1 medium to large (but not gigantic!) zucchini
1/2 - 3/4 cup cooked ground meat (beef, pork, turkey, sausage)
1/2 - 1 cup shredded cheese (any kind of combination), divided
diced tomatoes, chopped peppers, or sliced scallions or green onions
(optional)
garlic powder (optional)
chili powder (optional)
salt and pepper to taste
sour cream (optional)
Halve each zucchini lengthwise. Scoop out the center. Mix the scooped out stuff with the cooked ground meat and 1/2 the cheese.
At this point you can add small amount of diced tomatoes, chopped peppers, or sliced scallions or onions -- whatever suits your fancy and carb allowance.
Place the halved zucchini in a lightly greased baking dish, and fill with the above mixture.
Sprinkle filled zucchini with the spices of your choice.
Top with remaining cheese.
Bake at 350 degrees 20-40 minutes, or until zucchini
are tender. (Pierce with a thin knife to check.)
ZUCCHINI-GROUND BEEF BAKE
Posted by Joye
3 lbs. zucchini
4 cups coarsely grated Monterey Jack cheese, divided
4 Eggs, beaten
1/2 cup half and half
1 (4 oz.) can green chiles, diced
1/4 cup chopped fresh parsley
1 tsp. salt
2 tsp. baking powder
2 lbs cooked lean ground beef, thoroughly drained
Preheat oven to 350 degrees.
Cube zucchini; steam until just tender.
Reserve 1/3 cup grated cheese for topping.
Combine eggs, half and half, chiles, parsley, remaining cheese, salt, and baking powder.
Toss in zucchini and ground beef; mix well.
Transfer mixture to buttered casserole dish.
Sprinkle top with reserved 1/3 cup cheese.
Casserole can be refrigerated at this point, then returned to room temperature before baking.
Bake for 45 min, or until cooked throughout and lightly browned.
RAVIOLI
Posted by Dottie
Homemade Ravioli - serves 2 around 4g each (without sauce)
(This looks long, but it's really easy)
1 recipe Pasta (below) (2.6g)
?? ground beef
1/2 lb ground pork
1 Tbl dried Italian seasonings (1g)
2 cloves minced garlic (2g)
salt and pepper to taste
2oz grated Parmesan cheese (2g)
1 large egg -slightly beaten (.6g)
Mix beef and pork and crumble into a skillet. Cook until done. Drain very well and let cool.
Add remaining ingredients (except pasta) and mix very well. If it doesn't stick together, add another beaten egg.
Pasta recipe:
1/2 cup protein powder (0 carbs -check the label)
1/8 cup gluten (2g)
1/2 tsp salt
1 egg -slightly beaten and mixed with: (.6g)
1/8 cup water
extra protein powder for rolling
Mix gluten, protein powder and salt. Beat egg and add to water. Mix with dry ingredients, adding a little more protein powder or water if needed.
Sprinkle some powder on counter. Place dough on counter and roll thinly - you want a square about 12x12 (for approx 12 Ravioli).
Now: Make 12 balls of meat filling and place 6 about 1 1/2"-2" apart on the top, then the other 6 on the bottom end opposite the first 6. Using a sharp knife, cut dough in half between the 2 lines of filling.
Wet your fingertips and dampen the dough in between the filling and along the edges.
Fold dough over filling and press between the balls of filling to seal.
Using a sharp knife, cut dough to separate the ravioli into individuals.
Bring a lot of water to a boil and add 2T oil to the water. Drop ravioli in, one at a time. Be careful not to tear the dough when you stir (I use a wooden spoon and do it as gently as possible -you just want to keep them from sticking).
Allow to cook for about 5 minutes or until they float (they're done when they float).
Remove with a slotted spoon and serve.
You can use a low carb Alfredo sauce for this and it's great!
Simple Sauce: 3T butter, 3T olive oil and 1 clove garlic, minced fine - saute until fragrant. (1g carbs total).
MEXICAN SCRAMBLE
Posted by Dottie
1/2 lb ground beef
2 tsp dried onion or 1/4 cup minced fresh (3g)
1 tsp each: cumin, garlic powder, chili powder, paprika, salt (4g)
1/2 tsp pepper
1 small jalapeno-minced fine (optional) (2g)
4 eggs (2.4g)
2T heavy cream (1g)
In a skillet, brown beef with onion and seasonings, cooking well done. If there is a lot of grease -drain. If not -leave it in there:)
Beat eggs with cream in a bowl until well blended.
Pour into beef mixture and cook, scrambling, until desired doneness.
Serve as-is or top with a little shredded pepper jack cheese OR use to fill 4 Injera and make breakfast tacos.
Serves 2
About 7g per serving - as 10 as breakfast tacos w/2 injera and 1T cheese in each.
CROCKPOT ENCHILADAS
Posted by Dottie
4 low carb tortillas (12g)
4oz shredded pepper jack cheese (4g)
4oz shredded cheddar cheese
1 lb ground beef -sauteed with:
1Tbl chili powder (2g)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 of a small onion -diced (6g)
1 small tomato - cooked (below) (5g)
1 T olive oil (for tomato)
1/2 tsp salt (for tomato)
1 stalk celery -diced small (for tomato) (1g)
1 cup water (for tomato)
Heat crockpot.
Cook tomato: dice small and put in saute pan with oil, salt and celery. Saute for 3-4 minutes, then add water and simmer for 3-4 minutes. There should be 3/4 cup of tomato/sauce mixture - if not, add more water and simmer a few more minutes.
Dip 1 tortilla in tomato sauce mixture then lay in bottom of crockpot. Spread some cooked hamburger, then some cheese, then a repeat the layers -being sure to dip tortillas.
Finish with cheese layer then pour remaining sauce over all.
Cover and cook on low for 5-6 hours, or high for 2-3.
If you can have the carbs, you can add a small can tomato sauce to the cooked tomato in place of the water- but be sure to add some more seasonings (chili powder, cumin, salt and pepper) to flavor or else you'll get too strong of a tomato flavor.
You can also use the pasta dough recipe posted on here to make your own tortillas: roll thin, use a plate about 6" round to cut, blanche in a little salted, boiling water, drain, pat dry and use like the store-bought ones:) (can also be fried after blanching to make taco chips, taco shells, chalupas, etc).
Makes 6 servings. 30g total - 5g each (makes 4 large servings at 7.5g each).
(Note: even though the following recipe calls for round steak or other beef, ground beef would work just as well, which is why I included it here. --- BK)
CREAMY BEEF STROGANOFF W/ MUSHROOMS
Posted by Dottie
1lb round steak or other beef (or chicken if you like) -cut into 1" cubes
2T protein powder seasoned with salt, pepper and a dash of nutmeg
3T oil for cooking
8oz fresh button mushrooms -sliced thick (5g)
3T diced white onion (4g)
1 cup heavy whipping cream (8g for Land-O-Lakes not Ultra Pasturized)
1/2 cup water or beef broth or chicken broth if using chicken
Additional salt pepper and nutmeg (if desired)
1/2 cup sour cream (4g)
(optional: 1-2T flour mixed with same amount of water to thicken - 7-14g)
Heat oil in a large skillet and toss in meat cubes that have been dredged and tossed with seasoned powder. Brown on all sides, turning frequently.
Add mushrooms and onions and water or broth and cover and let simmer 20-23 minutes or until meat is tender. (May add more water/broth if needed).
Uncover and raise heat -add in cream and simmer util thickened slightly -about 5-7 minutes. (At this point, if you want to thicken with flour paste - whisk it in and simmer for 5 more minutes to get rid of the flour taste).
Remove from heat and stir in sour cream.
Serve hot "as-is" or over low carb pasta.
>^,,^< |
