Group Forum: Recipes

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tenkilos

Joined: Feb 11
Posts: 753

        
Posted: 24 Oct 2012, 03:32
Hi everyone, If you have any recipes to share add them here so that they are easy to find Smile


Linda
tenkilos

Joined: Feb 11
Posts: 753

        
Posted: 24 Oct 2012, 03:40
From Jaime
Here is my recipe for jambalaya. I omit the rice and I like it better using pureed tomato instead of stewed. I also omitted the shrimp this time just because with the chicken and sausage and seasonings the shrimp sort of lose themselves in there anyway. I had to rework the carbs because the original recipe included rice. I have listed nutritional value below and a serving is appx. a cup.



Easy Slow-Cooker Jambalaya

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

Ingredients

2 large boneless, skinless chicken breast (can use thighs)
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice (I use stewed)
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined

8 Servings:
Amount Per Serving
sodium:621 mg
fiber:2 g
calories:457
cholesterol:216 mg
protein:43 g
saturated fat:7 g
fat:22 g
Carbs I estimated are appx 9.1


directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.


Linda
tenkilos

Joined: Feb 11
Posts: 753

        
Posted: 24 Oct 2012, 03:41
From Tiffany
Here is my chili recipe. I make it almost every Sunday from October through April!

1 lb ground meat (venison, antelope, beef, or turkey)
1 large onion, chopped
3 cloves crushed garlic
2T chili powder
1t sea salt
2 t ground cumin
2t dried oregano
2 t cocoa
1 can whole black olives, drained
1 t red pepper sauce
2 cans stewed tomatoes, undrained (sometimes I use diced instead)
2 15-16 oz cans chili beans
green chilies and jalapenos to taste
cheddar cheese and sour cream for garnish

Brown meat, onion, and garlic in 5 qt stock pot.
Add remaining ingredients, except beans, cheese, and sour cream.
Break up tomatoes.
Heat until soup boils. Reduce heat and simmer 1 hour, stirring once in a while.
Stir in beans and return soup to boil. Simmer uncovered for 20 minutes.
Plate, garnish, and serve!

Enjoy!
Tiffany


Linda
tenkilos

Joined: Feb 11
Posts: 753

        
Posted: 24 Oct 2012, 03:48
Angies Garlic Parmesan Flax Seed Crackers
The kitchen was really busy today with our family cookout going on, plus I ate them all before I even thought about taking a photo lol. Eating these made me feel like I was cheating! To me, they tasted a lot like Sesame Crackers.
*Note: Any time you eat a lot of Flaxseed Meal, be sure and drink LOTS of water. Otherwise, the Meal will not turn to it's gelatinous stage and it will make you constipated.
Garlic Parmesan Flax Seed Crackers

1 cup flax seed meal
1/3 cup Grated Parmesan cheese
1 and 1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 cup water

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil and spray with cooking spray.

Next, mix all the ingredients together and place the mixture on the cookie tin. You'll want the mixture to be pretty thin so the crackers will be crispy, so put a sheet of wax paper over the mixture and press it down using a rolling pin (or whatever you can find, I used the bottom of a measuring cup).

Remove the wax paper and bake in the oven for about 15 minutes. If you leave it any longer than that, the edges will burn before the middle is crispy.

Take it out of the oven and let it cool. It will get crispier as it cools.

*Tip: You can score the flattened mixture with a fork so they will be easier to break apart if you want. Although I tried that, but they still just broke apart where they wanted.

I have no idea how many crackers this recipe made since they didn't break apart evenly, plus, I was so excited to eat them that I forgot to count the pieces lol.

Here are the counts for the entire batch:

Calories: 588
Fat: 43.2
Cholesterol: 22
Sodium: 4414 (384 if you don't use the salt and Garlic Salt)
Carbs: 32.96
Fiber: 32
Sugars: .24
Protein: 33.6

Total Net Carbs for entire batch: .96
This recipe is how I made them today, but next time, I will exclude the Parmesan Cheese from the mixture and just sprinkle some on top before I bake them. I'm also going to leave out the salt and the Garlic Salt and just season them with some Mrs. Dash. Less carbs, less sodium, and I know they'll still be awesome. I ate them with some dip that I made using Cream Cheese, Sour Cream and Mrs. Dash Tomato Basil seasoning.

The recipe actually called for Garlic Powder, but I didn't have any so I used Garlic Salt instead. Garlic Powder has carbs, Garlic Salt doesn't.
You can do anything if you want to do it badly enough.
Angie will post a picture soon!


Linda
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 25 Oct 2012, 00:50
If you like peanut butter, you'll love these little cookie bites. Be careful, though. They are the devil's spawn.. lol. You'll want to eat the whole batch in one sitting!

Low-Carb Peanut Butter Cookie Bites



1 cup Peanut Butter
1-1/2 cups Splenda Granulated
1 large Egg
2 tsp. Vanilla Extract

First, put 1/2 cup of the Splenda in a separate bowl or saucer. This will be used to coat the balls of dough in before baking them.

Next, add the rest of the Splenda, and the remaining ingredients together in a bowl until mixed well.

Then take a small amount of the dough and form it into a ball. (I used a 1/2 teaspoon to scoop up the dough.) Roll the ball in the bowl/saucer of Splenda and place it on a well-greased baking pan.

Once you have about 20 on the pan, take a fork and very gently press the dough down, making a crisscross pattern. If you press down too firmly, the cookies will be thin and crumbly.

Bake for about 7-8 minutes at 350 degrees. Let cool for a couple of minutes before removing them from the pan.

*Note: Various peanut butter brands all have different nutritional value amounts, so be sure to check those, and adjust the values accordingly. Also, depending on how many cookies your batch of dough makes, you'll need to divide that number into the "entire batch" amounts to get your values for 1 cookie.

Mine made 58 cookies

Total Net Carbs: 1.1 per cookie

The entire batch of cookies has:
Calories: 1690
Fat: 133
Cholesterol: 185
Sodium: 1150
Carbs: 80.8
Fiber: 16
Sugars: 32
Protein: 78

*Tip* To reduce the carb amount even more, you can try using only 1 cup of Splenda, keeping 1/3 cup out to roll the dough in. I've never tried it that way, though.

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 25 Oct 2012, 00:53
Here's another quick and easy dessert. When I make this, I never actually eat a serving at a time, I just get a spoonful out of the bowl now and then lol. It's very filling and will take care of your cravings for sweets.

Low-Carb Gellair



2 small boxes Strawberry Banana Sugar-Free Jell-O
1 Cup Whipped Topping (Not Lite)

Prepare the Jell-O as directed on back of box. Let chill until it's started to set, then whip with mixer on high until frothy. (It should be set enough to hold the bubbles you are introducing). Add whipped topping and whip until fully blended. Place in refrigerator until fully set.

Makes 8 half cup servings

Each serving has:
Calories: 35
Calories from fat: 15
Fat: 1.5
Saturated Fat: 1.5
Sodium: 50
Carbs: 2
Sugars: 1
Protein: 1

*Note: You can use any flavor of Sugar-Free Jell-O, but some have a little more sodium than others.

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 25 Oct 2012, 00:56
This was my lunch/dinner today. The "crust" was a little too eggy for my liking, but it was still really good. I ate the whole thing lol. I always love to try different recipes and then tweak them. Next time, I'll add some Flax Meal, maybe leave out the eggs and cream cheese and just add some water. I like my crust to be crispy.

Low-Carb Pizza (Version 1 Crust)



Crust Ingredients:

2 oz. Cream Cheese (softened)
2 large eggs
1 tsp. Olive Oil
1/2 tsp. Mrs. Dash Tomato & Basil
1/2 tsp. Mrs. Dash Onion & Herb
1/2 tsp. Parsley Flakes
1 cup Shredded Mozzarella Cheese

Mix cream cheese, eggs and olive oil together until smooth, then add the dry seasonings and stir well.

Spread mozzarella cheese onto the bottom of a well-greased pie tin or glass Pyrex pie dish, then pour the egg mixture on top.

Bake crust at 375 degrees for 30 minutes.

Toppings:

*Note: You can use a variety of toppings, such as ground beef, sausage, pepperoni, bacon, onions, bell peppers, black olives, mushrooms, etc., just be sure to adjust the nutrition values accordingly. This is what I used:

1/4 cup pasta sauce (I use Hunt's w/no sugar added)
3 Rosina's Italian-Style Meatballs (heated up and diced)
1/8 cup Hormel's Real Bacon Bits
1 tsp. each green, red and orange bell peppers (diced)
1 tsp. white onion (diced)
1/2 tsp. sage
1/2 tsp. Mrs. Dash Tomato Basil
1/4 tsp. No Salt
1 tsp. Crushed Red Pepper

Spread pasta sauce over crust, then add toppings you like. Bake at 375 degrees for 6-8 minutes.

Entire Pizza has 12.48 total net carbs

Makes 4 slices - Each Slice = 3.12 net carbs

Each slice has:
Calories: 221
Fat: 15
Cholesterol: 135
Sodium: 599
Carbs: 3.67
Fiber: .55
Sugars: 1.12
Protein: 17.12

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 25 Oct 2012, 01:22
These are awesome to take with you when you're on-the-go! Personally, I prefer the Egg & Sausage Muffins over the Mexican-Style Muffins, but everyone has their own taste.

Egg & Sausage Muffins



16 oz. Pork Sausage
10 Large Eggs (500 g)
1/4 cup Half & Half

Crumble sausage into skillet and brown. Drain and set aside.

Mix together eggs and Half & Half.

Spray muffin tin with your choice of spray oil, then spoon a little of the sausage into the bottom of each muffin cup. Next, spoon a little of the egg mixture on top of the sausage, until about 3/4 full. (I used an ice cream scoop and put one scoop sausage/two scoops eggs and it came out just right.)

*Note: Be sure and spoon the sausage into the muffin cups first. If you mix it up together with the eggs, the sausage will sit at the bottom of the bowl and won't be incorporated into each of the muffin cups along with the egg.

Bake at 375 degrees for about 20 minutes.

Makes 18 "muffins"
Net carbs per each: .9

Each "muffin" has:

Calories: 106
Calories from fat: 81
Fat: 9
Cholesterol: 119
Sodium: 170
Carbs: .9
Fiber: 0
Sugars: .36
Protein: 5.94

*Note: To decrease the calories, fat and cholesterol, you can use Turkey Sausage and Egg Beaters, but you'll increase the sodium amount.

**Tip: Add whatever spices you like to these. I used black pepper, garlic powder and sage. You can also add cheese and Ro-Tel to give them a "kick", but be sure to adjust the carb amount.


Mexican-Style Muffins



4 large eggs
1/4 cup sour cream (room temp. so it mixes well)
1/4 cup salsa
1 tsp. ground cumin
1 tsp. salt (or salt substitute)
1 tsp. black pepper

Mix all ingredients together. Spray muffin tin with cooking spray. Fill muffin tin cups almost half way. (I use an ice cream scoop to get the right amount.) Bake @ 375 degrees for about 8-10 mins.

Makes 12 muffins
Total net carbs: .89 per muffin

Each muffin has:
Calories: 32
Calories from fat: 15.3
Fat: 1.7
Cholesterol: 61.7
Sodium: 75
Carbs: .97
Fiber: .08
Sugars: .7
Protein: 2.2

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 25 Oct 2012, 01:32
tenkilos wrote:
Angie posted some pictures in the challenge forum under the recipe header... there are 2 recipe headers in that forum so check them both out... I think I've transferred all the recipes here, if I've missed them please copy and paste here Smile
Thanks girls for all the recipes so far x


Linda, I posted the pics along with the recipes, except for the Garlic Parmesan Flax Seed Crackers because I haven't taken one yet. When I make them again, I'll take a pic and add it, also.

I was wondering if you could add this note to that recipe for me. I found out the hard way that it's very important.. lol

*Note: Any time you eat a lot of Flaxseed Meal, be sure and drink LOTS of water. Otherwise, the Meal will not turn to it's gelatinous stage and it will make you constipated.

Thanks so much!

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
tenkilos

Joined: Feb 11
Posts: 753

        
Posted: 25 Oct 2012, 03:55
Done! Thanks so much Angie, having those pic's makes a big difference!


Linda
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 27 Oct 2012, 21:28
You're welcome, Linda! I always think it helps to see what the recipe looks like, so I love taking the pics after I fix it Smile I didn't get a chance to take a pic of Tiffany's Chili recipe, though. My family just dug in like vultures haha! Next time I'll take a pic before I tell them it's ready Razz

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 27 Oct 2012, 22:01
This is one of my very favorite recipes. I've included the recipe for the side dish that I make with it. The chicken dish doesn't make much the way I make it, 'cause it's only for me to eat, but if you want to fix it for your family, or more than 2 people, it's very easy to double it.

Mexican Chicken



7 boneless, skinless chicken tenderloins
1/2 can (3/4 cup) Ro-Tel
4oz. (1/2 cup) cream cheese, softened
1/4 cup of sour cream
1 tsp. ground cumin
1 Tbsp. grated Parmesan

Cook and season the chicken then cut into chunks. Put the chicken and all the other ingredients in a baking dish. Stir until it's all mixed up well, and all the chicken is coated. Salt and pepper to taste. Bake @ 375 degrees for about 15 minutes. Top with grated Parmesan.

*Note: You can add shredded cheese instead of grated Parmesan, but be sure and alter the nutritional values accordingly. Also, the reason I use Parmesan cheese instead of shredded cheddar is due to the difference in carbs and sodium. Ro-Tel has an unheard of amount of sodium, so by using the Parmesan, I can lower the total sodium and carb amounts of the servings.

Makes two 1-1/4 cup servings
Total Net Carbs: 7 per serving

Each serving has:
Calories: 368
Fat: 19
Cholesterol: 145
Sodium: 751
Carbs: 7.62
Fiber: .65
Sugars: 5.9
Protein: 30

Mock Spanish Rice



1 16 ounce bag frozen garlic cauliflower
1/2 can (3/4 cup) Ro-Tel
1 tsp. ground cumin
1 tsp. onion powder (optional)

Cook cauliflower according to package directions. Drain well.

Put the cauliflower and ground cumin together in a skillet. Cook on med-high heat, chopping up the cauliflower while stirring. Continue to cook it until most of the moisture has cooked off. Next, stir in the Ro-Tel and cook on fairly high heat, stirring often, to cook off most moisture. Add salt and pepper to taste.

Makes 4 one cup servings
Total Net Carbs: 4.92 per serving

Each serving has:
Calories: 46
Fat: 1.5
Sodium: 493
Carbs: 6.25
Fiber: 1.33
Sugars: 2.94
Protein: 1.2

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
BBD5

Joined: Oct 12
Posts: 382

        
Posted: 30 Oct 2012, 01:10
..Made the pizza today and it was delicious! Also made the jello gellair and it was quite tasty. A great snack or treat.. Thanks for the recipes Angiekae68 Smile
tenkilos

Joined: Feb 11
Posts: 753

        
Posted: 30 Oct 2012, 17:20
I'm going to make the pizza tonight, I have not had pizza in ages!


Linda
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 30 Oct 2012, 17:28
Yay! So happy you liked them, Dorothy, and hope you like the Pizza, Linda! Very Happy .. I have some other Pizza recipes, too, with different kinds of crusts. I'll post those soon!

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 30 Oct 2012, 17:29
I'd never eaten spinach any other way but straight out of the can, but after making this last night, I'll definitely use it more often in recipes. This was really good, though next time, I need to add more "No Salt".

Crustless Spinach Pie



1 9oz. Box Frozen Spinach
2 oz. Cream Cheese
2 Tbsp. Sour Cream
2 Large Eggs ( I ran out of Liquid Eggs)
1 tsp. Chopped White Onion
1/4 tsp. No Salt
1/4 tsp. Black Pepper
1/4 tsp. Chopped Garlic

Mix all ingredients together and pour into a well-greased pie pan.

Bake at 375 degrees for 30 minutes.

Makes 4 slices
Total Net Carbs: 3.4

Each slice has:

Calories: 107
Fat: 7
Cholesterol: 110
Sodium: 233
Carbs: 4.14
Fiber: .75
Sugars: 1.8
Protein: 6

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 30 Oct 2012, 17:29
These are really good and only 10.9 net carbs in the whole recipe! Mine made 17 muffins, so that's just .64 net carbs each! I swore I was gonna eat them all in one setting lol, but after 7, I was full as a tick, which was good due to how many calories the whole batch has.. lol.

Pork Beef Parm Muffins



16 oz. Pork Sausage (Original)
8 oz. Ground Beef
1/3 cup Liquid Eggs
1/4 cup Grated Parmesan
1 Tbsp. Green Bell Pepper
1 Tbsp. Chopped White Onion
1/2 tsp. Rubbed Sage
1/2 tsp. Mrs. Dash (Original Blend)

Mix all ingredients together, then take small portions and press down into muffin tin cups. (No need to grease the muffin tin, the sausage will take care of that lol)

Bake at 375 degrees for 30 minutes.

Makes 17 muffins
Total net carbs: .64 per muffin

Each muffin has:

Calories: 151.5
Fat: 13
Cholesterol: 37
Sodium: 279
Carbs: .66
Fiber: .02
Sugars: .52
Protein: 8

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
BBD5

Joined: Oct 12
Posts: 382

        
Posted: 31 Oct 2012, 01:25
Angie!! All these good recipes, it isn't going to feel like I am dieting! lol lol.. My oldest son (24) told me he wanted me to make him a pizza (he loved it) lol lol.. Now I am going to have to make those muffins...
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 31 Oct 2012, 02:40
BBD5 wrote:
Angie!! All these good recipes, it isn't going to feel like I am dieting! lol lol


That's how it's suppose to be!! Wink

So cool that your son likes it! Make that boy a pizza! hahaha Laughing

Watch out with those muffins. The calories add up fast! Need to find a way to get that count down on those, 'cause you know me, I want 'em all Very Happy Maybe just use more ground beef and less sausage. Switch the amounts or something like that. I'm sure they'd still be good, and the carb count would be even lower. My sausage has 1 carb per serving, not sure if all packaged sausage does or not, though.

Also, if you don't have the Mrs. Dash I used, here's whats in it:

Original Blend Ingredients:
Onion, spices (black pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary), garlic, carrot, orange peel, tomato, lemon juice powder, citric acid, oil of lemon.

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 31 Oct 2012, 04:17
Y'all are gonna love this one! The recipe called for regular Pork Bacon, but I used Turkey Bacon, AND I forgot to bake it before adding the toppings (I was hungry lol) so it turned out a little differently than it was suppose to, but OH MY STARS was it good!! Could be mistaken for lasagna. Never knew my mouth could mistake Turkey Bacon for Lasagna noodles! lol

Low-Carb Lasagna (Made with Turkey Bacon)
OR
Low-Carb Bacon Pizza w/Crispy Crust (Made with Pork Bacon)



12 slices Low-Sodium Turkey Bacon or Pork Bacon
1/2 cup shredded Cheddar Cheese
1/2 cup shredded Mozzarella Cheese
1/2 cup Pasta Sauce (No sugar added)
1/4 cup Bell Peppers (diced)
1 cup Hamburger Meat (browned)

Optional seasonings:

No-Salt
Mrs. Dash Tomato, Basil & Garlic
Black Pepper
Onion Powder

Take 6 slices of bacon and place them side by side on baking sheet. Take the other 6 slices and interweave them into the first 6. (See Photo #1)

*Note: If you use Pork Bacon, you'll need to interweave the bacon slices and bake them at 400 for about 20 minutes, or until crispy before adding the other ingredients.

Spread the cheddar cheese on top of the bacon and top with the pasta sauce. Next spread half of the mozzarella cheese over the sauce. Add any of your favorite toppings (ground beef, sausage, pepperoni, mushrooms, etc.), spread the rest of the mozzarella over them, and top with Parmesan cheese, if you like. (See Photo #2)

Bake at 350 degrees for about 20 minutes.

(After baking - Photo #3)

Lasagna Values (w/Turkey Bacon):

Makes 4 - 1 cup servings

Total Net Carbs - 2.21 (per serving)
Total Net Carbs - 8.83 (for entire dish)

The entire dish has:

Calories: 1010
Fat: 109
Cholesterol: 278
Sodium: 3170
Carbs: 12.53
Fiber: 3.7
Sugars: 5.68
Protein: 78

Pizza Values (w/Pork Bacon):

Makes 4 slices

Total Net Carbs - 2.21 (per serving)
Total Net Carbs - 8.83 (for entire dish)

The entire pizza has:

Calories: 1070
Fat: 115
Cholesterol: 248
Sodium: 3290
Carbs: 12.53
Fiber: 3.7
Sugars: 5.68
Protein: 84

*Note: The calorie and sodium counts are pretty high on this one, but if you plan the rest of your meals for the day around this meal, it won't be that big of a problem if you eat more than one serving. (And yes, you'll want to Bad Grin ) But, if you do go over 2300mg sodium for the day by eating too much, just flood yourself with water for a couple of days so you don't retain any water. Actually, you should probably just go ahead and drink extra water the day you're gonna make this lol Smile

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed