"Science and Religion are opposed,
> but only in the sense that my thumb
> and forefinger are opposed,
> and between the two, I can grasp anything."
> --Sir William Bragg

Aunt Lee's Menus - -

And recipes cut & pasted from various websites & postings on alt.support.diet.lowcarb

1. Bacon cheeseburgers with cucumber/cherry tomato salad

2. Chicken Cordon Bleu* and creamed spinach
   o I changed the online recipe - rather than dipping in butter and rolling in parmesan, I spread a mayonnaise/parmesan cheese mixture on top.
   o For creamed spinach, make cream sauce of butter & cream, thicken with guar gum shaken from a powdered sugar shaker, (not much, probably ¼ tsp or so) then gradually add baby spinach from a bag and let it cook in the cream sauce

3. Dijon Flank steak* and zucchini noodles with Alfredo sauce
   Zucchini noodles - just use a potato peeler to make strips and sauté 'em. I've also heard of people using frozen French cut green beans for noodles.

4. · Sugar-free cheesecake* & berries - for breakfast

5. Orange Beef sirloin strips with sesame green beans
   · o Marinate sliced sirloin in soy sauce, chopped fresh ginger, orange zest, oil, then fry up in skillet
   o Steam green beans, then toss with sesame oil
   

6. "Batter" for Frying: -- 1/3 cup cream; 3 egg whites. I usually use the Deb El powdered eggwhites - whisk it up till no lumps. Then dip stuff in batter, then in nut flour or crushed pork rinds or flaxmeal and fry in peanut oil.

• Batter-dipped, fried stuff:
  ·· Chicken nuggets (pork rind flour or pecan meal breading and the Batter recipe) with cauliflower & cheese
  · Fried pork rind breaded Catfish and salad
  · Chicken fried steak with macadamia nut crust and creamed spinach
  · Pecan-encrusted red snapper and collard greens
  · Onion rings dipped in batter and then in flaxmeal

7. Ribeye steaks with dinosaur kale & garlic

8. Beef tacos with cheese taco shells
   oSprinkle grated cheese in a lacy pattern in circles on Teflon cookie sheet - put in oven at 350 - watch carefully, occasionally drain off the grease, turn and cook just a little more. Fold over a spoon or small bowl to make taco shell or bowl.

9. · Shrimp sautéed with butter, lime and garlic and sugar snap pea pods

10. · Pork ribs (Fran McCullough's recipe) with iceberg lettuce wedge & homemade bleu cheese dressing (Atkins Blue Cheese recipe)

11. · Cod sautéed in butter and lemon and asparagus w/blender hollandaise*

12. · Swordfish steaks grilled in butter with fresh dill and lime juice and broccoli & cheese.

13. · Chicken/Tuna salad
    o with red peanuts over chopped cabbage
    o with SF bread & butter pickles & celery and parmesan lace chips

14. Parmesan lace chips - sprinkle shredded parmesan on griddle and cook till able to flip over, cook briefly on other side

15. · Mozzarella Italian chicken with zucchini sautéed in olive oil and garlic
    o Marinate chicken in Italian dressing for a day or even two, then broil. When almost done, put thick sliced mozzarella cheese on top and broil until brown

16. · Rosemary and garlic leg of lamb with daikon (or regular radish) & onion hashbrowns
    o Shred a daikon radish, drain well with paper towels and cook in butter until brown-ish
    · Leftover cold lamb with miso dressing for dipping, greek olives, red bell pepper rings & cucumbers
    o Oka's Miso Dressing - supposedly zero carbs, can get at Whole Foods or Central Market

17. · Poached monkfish* with ramekins of butter for dipping and sautéed greens
    o There's a fancy recipe below, but all I do is boil it in water with lemon for ten minutes or so, and then melt butter in ramekins for dipping.
    o

18. · Homemade broccoli or asparagus cheese soup with sliced jicama & lime, red bell pepper rings and avocado
    o Make cream sauce, add cheese to taste and then thin with chicken/beef bouillon to taste, then put in chopped leftover veggies

19. · Chicken baked in chipotle mayonnaise and broccoli w/lemon
    o Marinate chicken breasts in mayonnaise with (or without, or add some other kind of flavoring) half a can of chipotle peppers; then bake at 350 or so with the mayo mixture thick on top
    o This same recipe with plain white fish is close to Luby's whitefish recipe

20. · Boars Head thin sliced roast beef roll-up with havarti cheese, garlic mayonnaise and raw veggies

21. · Broiled tuna marinated in soy sauce and Asian greens

22. · Crustless hamburger & onion pizza and salad
    o Just layer cooked hambuger, SF tomato or pizza sauce, and lots and lots of mozzarella or other Italian cheeses and bake till crispy. Can add eggplant slices as "crust"

23. · Sausage quiche* and tomatoes

24. · Brisket and salad and fried okra
    o Fried okra - slice up and shake in bag of flaxmeal or crushed pork rinds, fry till real crisp.
    o I used Fran McCullough's brisket sauce recipe from The Low Carb Cookbook

25. · Fried wienies and cheese and SF coleslaw

26. · Shrimp & Scallops in Alfredo Sauce & sautéed zuchinni
    o Cook fish in butter, cook alfredo sauce in separate pan, combine

27. · Pork chops with cream gravy
    o Brown the chops quickly in butter, remove, make a cream sauce in same skillet, put chops back in and cook, covered, until done.

28. · Beef fajitas and salad and guacamole
    o Bought the packaged fajitas at HEB and cooked according to package directions
    o If you can get La Tortilla low-carb tortillas, they're only 3 effective carbs each

29. · Bacon, lettuce and tomato salad
    o I use just mayonnaise as the dressing; David uses his regular Italian.

30. · Flax seed meal cold cereal & strawberries
    o Basically, a 1-1 ratio of flax seed meal and hot tap water, plus artificial sweetener, dash salt and extra nuts and cream and strawberries, or any combination of those.

31. · Pepperoni chips & strawberry milkshake
    o Pepperoni spread out in one layer on a papertowel on a plate, microwaved for a minute or two - check - until the grease is cooked out and the chips are crispy but not burned.
    o Half a cup or so of frozen strawberries, AS to taste, and a cup or so of heavy cream, blended in blender

32. · Almond/Flax seed pancakes* with strawberry butter

33. Margarita -- Hansens Diet Tangerine Lime & Nelly & Joe's Key Lime Juice to taste

34. Cherry Limeade -- Hansens Diet Black Cherry & Nelly & Joe's Key Lime Juice to taste

35. · Whole milk ricotta cheese & berries

36. · Crunchy almond butter in sweet red bell pepper cup, with bacon on the side

1. Morton's Lite Salt - easy way to get potassium, especially when you're losing a lot of weight
   

Recipes...


Chicken Cordon Bleu

Recipe By :Low Carb Luxury
Serving Size : 4 Preparation Time :0:00
Categories : induction low-carb
main dish poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breast
8 ham slices, extra lean -- thinly sliced
4 ounces Swiss cheese
1 tablespoon melted butter
1 large egg -- beaten
3/4 cup Parmesan cheese

Pound chicken breasts to about 1/3" thick. Place ham on breast then 1/2 oz
of bleu or swiss cheese. Roll up; securing with a toothpick. Dip each
breast-roll into a mixture of the melted butter and beaten egg. Roll in
Parmesan cheese and place in buttered baking dish. Bake at 350ºF for 30 to
35 minutes or until browned and tender.

---------- Recipe via Meal-Master (tm) v8.05

Title: Dijon Flank Steak
Categories: Barbecue, Meats
Yield: 6 Servings

1 1/2 lb Flank steak
4 oz Dijon mustard
Fresh ground pepper

Rub flank steak with Dijon mustard. Marinate 6 to 8
hours in the refrigerator.

Coat both sides of steak with fresh ground black
pepper.

Grill 6 to 8 minutes per side or until desired degree
of doneness.

Slice across the bias of the grain. Yield: 6 Typed
in MMFormat by cjhartlin@msn.com Source: Angus Beef
Recipe Collection

-----

"Batter" for Frying:

1/3 cup cream; 3 egg whites. I usually use the Deb El powdered eggwhites.

Poached Monk Fish

July 23, 1998

7 oz Monk fish
2 oz olive oil
1 tsp minced garlic
12 oz fresh tomato, pureed
8 oz white wine
4 oz white vinegar
1 T chopped parsley
Fill large skillet with water. Add wine, vinegar, fish and parsley. Bring to boil. Cover and boil for 10 minutes. Prepare sauce while fish cooks. Sauce: Heat olive oil until very hot. Add garlic and saute until brown. Add fresh tomato and stir to mix. Salt and pepper to taste. Simmer about 10 minutes. Remove fish from broth and slice. Add to sauce. Cover skillet and simmer 3 minutes.

Blender Hollandaise Sauce
1/4 pound of butter (1 stick)
2 Tablespoons of lemon juice
3 egg yolks
1/2 teaspoon salt
Dash cayenne pepper

Put everything but butter in blender and whirl it a few seconds. Melt butter, and while it
is VERY hot, drizzle it SLOWLY into the whirling blender. Serve immediately over
asparagus, broccoli, or over poached eggs on ham as Eggs Benedict. This will
separate as it sits, so serve up the plates first; then make the sauce and pour it right on
the food. The hot butter cooks the yolks, but it will scramble them and make the sauce
lumpy if you pour the butter in too quickly.

 

Lilah's Lemon or Orange Cheesecake
1 pound of cream cheese (softened)
1 cup of cream
1/2 - 2/3 cup of Splenda (depends on how sweet you want it)
4 eggs
4 tablespoons of vanilla
1/4 teaspoon of salt
Zest of one orange OR one lemon (I've made it both way -- excellent either way)

Preheat oven to 350 degrees. Mix all ingredients together with a mixer until completely
smooth. Pour into a 10-inch pie plate (preferably glass). Bake at 350 for 25 minutes.
Then turn heat down to 300 degrees and bake for 15 - 20 minutes more or until a knife
inserted in the center comes out clean. What I like to do is turn the oven off completely
for the last five minutes, and leave the cake inside. Then take the cheesecake out and
leave on counter until room temperature. Then chill. Serves 8. 4.75 grams per slice.
Unbelievably yummy!

Variations:
Instead of orange or lemon -- use zest plus juice of one lime.
Instead of orange or lemon -- use 2 teaspoons of almond extract (makes it taste like
marzipan)
For a topping, you can take 1 cup of strawberries, some equal (1 or 2 packages) or
Splenda (a spoonful or two) and half a cup of sour cream -- mix together -- serve slices
of cake with a little bit of the strawberry-sour cream mixture on top.

Bon Appetit Key Lime Pie
2 - 8 oz pkgs. regular cream cheese (not nonfat)
1 lg. pkg. lime sugar-free Jell-O
2 cups boiling water

Boil 2 cups of water and add Jell-O. Stir until dissolved. Mix in (with a mixer) the 2
pkgs. of cream cheese. Pour into a pie plate or Jell-O molds and chill to set. After set,
and top with spray can whipped cream. YUMMY! The variation is as follows: Make the
recipes, substituting 1/4 cup lemon juice (about 2 lemon's worth) for part of the water
called for in the recipe. Add the grated zest of both lemons. SNAPPY!

Rich Vanilla Shake
In blender:
4 ice cubes
1 cup of Organic Valley heavy whipping cream
1 teaspoon vanilla extract
2 pkgs. Sweet N Low (adjust your sweetener)
Sprinkle of Cinnamon
"Chop" or "Ice Crush" for a couple of seconds. Blend for 30 seconds- not long or you'll
make butter! This is really rich and filling for a treat!

Alfredo Sauce
1 pint of heavy cream
1 stick of butter
2 Tbsp. cream cheese
1/2 - 3/4 cup of Parmesan cheese
1 tsp garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer until all is
melted, and mixed well. Add the parmesan cheese and garlic powder. Simmer for 20
minutes or longer if you can on low heat.
Serve over grilled chicken strips or try over broccoli.

Quiche
1 lb. Spicy pork sausage (cooked, crumbled and drained)
2 C. shredded cheddar cheese
4 eggs beaten
1/2 med yellow onion chopped
1 green pepper chopped
(these are really good if fried up w/ sausage)
1 cup heavy cream
3 tbl. parsley flakes (makes it look pretty!)

Mix all ingredients. Pour into 2 pie pans sprayed w/ the non-stick bakers stuff. Bake @
375 for approx. 35-45 minutes or until top starts to turn brown.

Excellent for breakfast!

*Almond Pancakes*
1/2 cup almond flour (I used part flaxmeal)
2 eggs - beaten
1/3 cup seltzer water
1 Tbsp. heavy cream
1/4 teaspoon salt
1 packet Splenda or Stevia
Dash of cinnamon

Combine all ingredients and cook on hot griddle.
To make strawberry butter, soften butter and stir in finely chopped strawberries - artificial sweetener, if you like.

Other Recipes -- some of these I haven't tried yet but sound good...

Artichoke Dip
1 can artichokes (drained & chopped)
1 cup mayonnaise
1 cup Parmesan cheese

Mix and bake 350 oven until brown and bubbly.

Haven't tried this yet…
cream ricotta pancakes (just whip up a half cup
ricotta cheese, an egg, about a tbsp whole wheat flour, a teaspoon of bkng
powder and dab of salt and a bit of water is needed) I cook these up in
butter

Take a non-stick omelette-type pan, heat it to just above medium and
>coat it with olive oil.
>
>While it heats, mix one egg, 1 tbsp soy flour and one tbsp heavy
>cream. Add a few drops liquid stevia if you want to sweeten it.
>
>Hold the pan in one hand, and pour in the crepe mixture with the other
>while turning the pan and allowing the batter to thinly and evenly
>coat the pan. Return to heat. It is done almost immediately
>
>Loosen the edges and flip it (optional - makes it puff more). Remove
>from heat. Slide out of pan.
>
>You can drizzle it with butter and dust it with cinnamon and eat as
>is, or you can fill it with any LC leftovers (I'm partial to sirloin
>tips and asparagus). Sometimes I melt a little cheese with a little
>heavy cream and pour it over the top. Yummmmmmmmm. :)
>
>I believe the crepe itself is just under 3g carbs. Fillings and
>toppings will, of course, raise the final number.
>
Uncle Sam's cold cereal which is a combination of flax and
wheat flakes. It can be found in

But ground flax seed tastes so much better than oatmeal! I grind up a
tablespoon each of sesame, pumpkin, and flax seeds and add hot water, salt,
and a little splenda to it and it is *so* much better than the old oatmeal
I used to have.

I use the pumpkin pie recipe on Libby's canned pumpkin, substituting
> Splenda for sugar and heavy cream for evaporated milk.
>
Blue cranberries
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

Directions
1 Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
2 Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
3 Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
4 Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

You've invented something they've been eating in Italy for centuries:
Panna Cotta.

Here's the recipe. Just sub in Splenda for the sugar.

PANNA COTTA

Refrigerate these silky puddings for at least six hours and up to one
day before serving.

1/4 cup cold water
2 1/2 teaspoons unflavored gelatin (from 2 packages)

3 cups whipping cream
2/3 cups sugar
1 1/2 teaspoons vanilla extract

Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over.
Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water
in small skillet to boil. Place cup with gelatin in water. Stir until
gelatin dissolves, about 2 minutes. Remove from heat.

Combine cream and sugar in heavy medium saucepan. Stir over medium heat
just until sugar dissolves. Remove from heat. Mix in vanilla and
gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill
until set, at least 6 hours and up to 1 day.

Makes 8 servings.

Here is a good one.

8 heaping tbs of ricotta cheese
2 eggs
1 tsp vanilla
2 tsp splenda
dash of nutmeg
double dash of cinnamon

Mix all together and cook in butter. Serve with sugarfree syrup

Maggy

Low Carb Penne Rigate Carbonara
>
> 1/2 lb Bacon
> 8 tbsp Olive Oil, Extra Virgin
> 1 cup chopped Shallots
> 1 cup chopped Parsley, Fresh Italian
> 16 oz Marscapone Cheese
> 6 beaten Egg Yolk(s)
> 2 cups Parmesan Cheese, Grated
> Pepper, fresh ground to taste
> 1 box Penne Rigate, Low Carb
>
> Saute bacon until crisp. Transfer to a paper towel to drain. Add chopped
> shallots to the pan, cooking until softened. Take the remaining ingredients
> and mix together with bacon (crumbled) and shallots in a bowl. Stir to
> thicken. Pour over cooked and drained Bella Vita low carb penne rigate
Ø pasta.
Ø
My favorite is the LC version of Joe's Stone Crab Mustard Sauce:

1 Tbsp plus 1/2 tsp dry Coleman's mustard
1 cup mayonnaise
2 tsps Worcestershire
2 Tbsp heavy cream
salt

It's great on shrimp, fish, scallops and on top of steamed veggies!

Special Waffles

Combine in medium bowl:
1 cup almond flour
1 1/2 tsps baking powder

next separate eggs into separate bowls
2 yolks
3 whites

with whisk, beat into the yolks:
2 Tablespoonful of cooled melted butter

now beat in
3/4 c hoods low carb milk
1 tsp really good vanilla
2 packets sweetener of your choice

mix into the flour mixture

get out your hand mixer. in the separate bowl
whip the egg whites til stiff but not dry.

gently fold egg whites gently into the batter carefully.

spray waffle iron w oil spray

use about a half cup batter for each waffle.

..............
Zucchini Au Gratin
(Serves 4)

Butter as needed
Heavy cream 3/4 cup
Garlic, minced 2 cloves
Onion, chopped 1/4 cup
Salt 1 teaspoon
Pepper 1/4 teaspoon
Zucchini, 2 pounds, washed and sliced into rounds
Swiss cheese, shredded 1 cup

1. Preheat oven to 350 degrees.
2. Lightly butter a 1-1/2 quart casserole.
3. In a large bowl, whisk the cream, garlic, onion, salt and pepper. Whisk well.
4. Place the zucchini in the casserole with over lapping layers. Gently
pour the cream mixture over the zucchini.
5. Sprinkle with cheese and bake for approximately 30 to 45 minutes. Serve
immediately.

A good friend of mine (who has lost 30 lbs. in about 6 months doing LC)
gave me this recipe. I haven't tried it yet actually but she says it's
heavenly. She has it for breakfast 3-4 times a week.

1/3 cup ground almonds
1 packet Splenda
1 t. cinnamon
1 T. flax meal
1 T. melted butter
1 egg

Mix all together and microwave on high for 1:20.
Sprinkle with more cinnamon and splenda, and another T of melted butter.
Add cream to taste.

--Tracy in ID

 

McMuffin

I took 2 lbs of breakfast turkey sausage and browned it.
Cuisinarted it into rough chop. I then opened a small can of Ortega
diced green chiles and added that to the sausage, followed by about 2
heaping TBL's of salsa.

I added a package of Atkins Cornbread mix, followed package
directions, but used 4 eggs instead of two.

I put them in a muffin tin and baked for about 18-20 minutes
until the muffins were browned.

I got 26 muffins, about 4 carbs each (including all ingredients)

I then sliced one open and put in a piece of sharp cheddar, which
melted from the heat. Now that's a filling breakfast with a cup of
tea! And, all I will have to do is nuke the rest from the freezer as
desired for breakfast!

Just wanted to share.

"Flax Thins"
(Almost Wheat Thins)
400 degree F Oven

1/4 cup butter, melted
1/2 cup flaxseed meal (0 net carbs/cup, Red Mill Brand)
1/6 cup oat flour (6.5 net carbs per 1/3 cup, Red Mill Brand)
1 large egg
1/4 cup water
1 cup finely shredded cheese (carbs may vary, mine was "less than 1
carb/ounce" - so I counted 6 carbs)
1 tsp Worchestershire sauce
1/2 tsp salt

Mix everything except the cheese in a mixing bowl - mix well - looks like
brown glop and
completely unappetizing. Gently, but thoroughly fold in shredded cheese.

Prepare a 13 x 9 x 2 or equivalent size baking dish, by spraying with
non-stick spray or line with parchment paper. Pour and spread entire recipe
onto the bottom of the pan, smoothing it out to form a thin even layer.

Bake 15 minutes - remove from oven and score into 1 inch squares. Return to
oven and bake for 15 more minutes. Remove and rescore with knife while hot.
Cool for a few minutes in the pan, and then remove from pan using spatula or
lift out parchment paper. Gently break squares apart.

Potential to make 117 squares. I got slightly less than that, because I
wasn't faithful to the 1 inch square thing.

Carb Analysis - done at Fitwatch:
117 servings
Carbohydrate 0.3 grams
Dietary Fibre 0.2 grams
Net Effective Carbs 0.1 grams each - Plus whatever the Worchestershire sauce
would add to it.

From: Nancy Huffines (nhuffine@tampabay.rr.com)
Subject: REC: Crunchy Salty C-Chips
This is the only article in this thread
View: Original Format
Newsgroups: alt.support.diet.low-carb
Date: 2004-01-14 12:20:14 PST

I used to buy these in a can years ago and always enjoyed them.
Unfortunately they are full of salt, fat (lard?), sugar and generally fairly
carby. Today I made my own and they are still warm while I'm snacking on
them...yum )

Nancy's Salty C-Chips

4 ounces unsweetened coconut cut in large shreds, can be bought at the
health food store, usually refrigerated

Spray cooking oil or Pam (I do like corn oil)

Salt, I used the finer popcorn salt with no extra additives

Place the coconut on a baking sheet, spray lightly with oil or Pam, sprinkle
with salt

Bake in a 350 degree oven for about 5-7 minutes or until lightly browned and
crispy. Makes 4 servings...put them in 4 separate snack bags (when cooled)
to keep yourself honest. 2 grams of carbohydrate per serving

"Kalish" <mkalishnikova@yahoo.net> wrote in message

> This is a simple recipe I got from someone at work - all I did was
> replace the sugar with Splenda - it came out very well. I used a
> regular frozen pie crust as my husband (who doesn't LC) was going to
> be having some too. For me, I just broke the crust off with a fork -
> the filling separated easily from the crust. You can substitute the
> usual ground almonds or almond meal for a crust if you prefer.
>
> 1 pound ricotta cheese
> 2 eggs
> 1/2 to 3/4 cup Splenda (taste the mixture after adding 1/2 cup)
> 1 tsp. vanilla extract
> 1/2 tsp. lemon juice
> Cinnamon to sprinkle on top before baking (optional)
>
> Mix everything but the cinnamon in a bowl - by hand will do as it
> mixes up quickly. Pour into an 8" or 9" pie shell or almond crust,
> whatever you're using. Bake for 50-60 minutes at 350F. Filling
> should puff up and be firm in the middle when done. It will gradually
> "fall" as it cools. Refrigerate until cold and serve.

From: Wendy (wendy ann@juno.com)
Subject: Low Carb Pecan Pie Recipe


View this article only
Newsgroups: alt.support.diet.low-carb
Date: 2004-01-28 11:53:37 PST

Who sez you can't have pecan pie? Mix 2 eggs, 1 cup Splenda sweetened
syrup, 1 tsp vanilla, 2 T molasses, 3 T melted butter, 1 1/2 cup chopped
pecans. You can either place this in a pie pan with a nut crust or as I
do, all by itself in a pie plate generously sprayed with Pam or some
other non stick spray. Bake for about 40 minutes (360 degrees) or until
set in the center, chill.

Coconut Macaroons

Ingredients
1 1/3 cups Unsweetened Coconut, shredded
2 tbsp Splenda, 3 grams of Splenda
1 tbsp protein powder
1/8 tsp salt
2 medium egg whites
3/4 tsp almond extract

Preparation
1. Combine coconut, sugar substitute, pritein powder and salt in mixing bowl. Stir in egg
whites and almond extract; mix well.

2. Drop by teaspoonfuls onto lightly greased baking sheets. They do not spread so you can put them as close as you wish.

3. Bake at 150C/325F degrees for 20 minutes, until edges of cookies are golden brown.

4. Remove from cookie sheet immediately.
______________________________________________________________________ Per Serving: 17 Calories; 1 g Fat; 1 g Sat Fat; 0 mg Cholesterol; 17 mg Sodium; 1 g Carb; 0.38 g Fiber; 0.42 g Protein.

Heroin Wings:

4 lb chicken wings
1/2 cup butter
1 cup grated parmesan cheese
2 tbsp dried parsley
1 tbsp dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp freshly-ground black pepper

First, preheat the oven to 350 degrees. Cut the wings up into
"drummettes". (Freeze the pointy "tips" for soup -- they make great
broth!) Then combine the grated cheese and the seasonings. Line a shallow
baking pan with foil. (Do not omit this step, or you'll still be
scrubbing the pan come New Year's Day!) Melt the butter in a shallow bowl
or pan.

Dip each "drummette" in butter, roll in the seasoned cheese, and arrange in
the foil lined pan. Bake for 1 hour at 350 degrees. Kick yourself that
you didn't make a double recipe!!

Lemon Scented Ricotta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup heavy cream
2 cups whole milk ricotta cheese
1/3 cup splenda granular
2 tablespoons lemon zest -- freshly grated
1 tablespoon lemon juice

Place the cream in a mixing bowl and beat with electric mixer or whisk until
soft peaks form.

In another bowl, combine the ricotta, Splenda, zest, and juice and beat
until fluffy, about 5 minutes.

Fold the whipped cream into the ricotta mixture until well incorporated.

Spoon into custard cups and refrigerate overnight.

Garnish with lemon zest before serving.

Source:
"Somersize Desserts"
Copyright:
"2001"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 281 Calories; 25g Fat (78.6% calories
from fat); 10g Protein; 5g Carbohydrate; trace Dietary Fiber; 96mg
Cholesterol; 84mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
4 Fat.

Spaghetti Squash Cold Salad

I'm Vietnamese and this is a
very traditional dish using Spaghetti squash kinda like a coleslaw
version. here's the recipe (from memory the way my mom used to make
it)

take a squash, poke holes in it and boil for about 10 mins, it should
still be semi crunchy on the inside.

take the strings out (get rid of the seeds) and squeeze all the water
from it.

pull the strings apart where it resembles coleslaw.

in a large bowl, add your squash, cilantro, cooked shrimp (or shredded
cooked chicken if you're alergic to seafood), shredded carrots, green
onions (optional) and toss. add things you like: like
red/green/orange peppers, or bean sprouts, substitute things you don't
like....you just keep building this salad.

serve with Asian sauce and garnish with peanuts.

Asian sauce:

1/2 cup lime juice
3 T fish sauce (or soy sauce)
5 packets of sugar substitute or to your liking. it should have a
sweet/sour taste.
hot chili peppers to your liking.

mix sauce ingredients all together and toss with your Spag/squash
slaw.

good luck

Diem

CHICKEN MOLE J
4 boneless chicken breast halves.
2 teaspoons olive oil
1 stalk celery, thinly sliced
1 small onion, slivered
1 tablespoon red chili powder (or more)
8 ounces tomato sauce
½ cup chicken broth
2 teaspoons cocoa
1 packet sweetener
¼ teaspoon cinnamon
Pinch pepper
1 tablespoon chopped almonds
• Brown chicken in oil and remove from pan. In skillet
add oil, celery, and onion and sauté until tender. Add chili
powder and all other ingredients (except almonds) and
bring to a boil. Return chicken to pan; lower heat and
simmer, covered until tender. Serve with almonds as
garnish.
VARIATION:
Mix red chili powder with broth to form a sauce and bake
the chicken in the sauce until the sauce is thick and the
chicken tender and then sprinkle with large amounts of
any suitable white cheese

MEAT CRUSTED PIZZA J
Crust
3 pounds ground beef
3 eggs
½ to 1 onion, finely chopped (or dried onion chips)
2 cloves garlic, finely chopped (or 1 teaspoon garlic
powder)
3 teaspoons salt
¾ teaspoon black pepper
¾ teaspoon fennel seed

Sunflower Parmesan Crackers

Note: To make this recipe you will need a roll of non-stick baking
parchment, available at housewares stores everywhere. My roll of this
stuff cost me a big $3. Do *not* try to simply make these crackers
on a cookie sheet, no matter how well greased; you *will* be sorry.
As you stand at the sink, endlessly, laboriously chipping your crackers
off the cookie sheet, you will be *very* sorry.

Preheat oven to 325.

You'll need a food processor. With the S-blade in place, put 1 cup
raw, hulled sunflower seeds and 1/2 cup parmesan cheese in the food
processor. Process until the sunflower seeds are a fine meal, almost a
flour consistency. This will take at least thirty seconds to a minute,
so you may want to just turn the thing on instead of bothering with
the "pulse" button. Now, add 1/4 cup cold water, and process until
well blended. You will now have a soft, sticky dough.

Tear off a sheet of baking parchment to cover your cookie sheet.
Turn the dough out onto the parchment. Tear off *another* sheet, and put
it on top of the dough. Through the top sheet of parchment, use your
hands to press the dough out into as thin and even a sheet as you can.
(You can use a rolling pin instead, but this sometimes causes wrinkles
to form in the bottom sheet of parchment, and you'll have a harder time
peeling the parchment off the finished crackers. It's an either-or kind
of thing -- it's easier to get the crackers very thin and even with a
rolling pin, but it's easier to get them off the parchment if you use
your hands.) Take the time to get the dough quite thin. Then peel
off the top layer of parchment and use a thin, sharp, straight-bladed
knife or a pizza cutter to score the dough into squares or diamonds.

Bake for about 30 minutes, or until evenly browned. Peel off parchment,
break along scored lines, and cool. Keep in a container with a
tight lid.

How many carbs per cracker? Oh, c'mon! How do I know how thin you
pat out the dough? How do I know how big you make them? (I make mine
about the size of Wheat Thins.) The whole recipe has about 14 g of
usable carb, and 43 g of protein. And they taste great! Texture's
really nice, too. Very crunchy and crackery.

Approx 36 cookies 2" diameter. I figure 2.6 carbs each.

3cups Almond flour
1/2 cup vital wheat gluten
Sweetner equal to 1 cup sugar. (I used splenda tablets)
1/2 cup heavy cream
1cup butter
1 egg
1tsp vanilla
1tsp almond extract
1tsp baking powder
1/4 tsp salt

Preheat oven to 375. Mix ingredients together, melting tablets in the cream
first. I sprayed the cookie sheet with a little non-stick cooking spray.
Roll the batter into balls and press flat with a fork like you do with
peanut butter cookies. Bake for 20 minutes.

Hazel Az

Peel and slice one celery root and layer in a baking dish. Fill about halfway
with heavy cream, season with salt/pepper and bake at 400 for 40 minutes. Take
out, top with cheese, and bake 10 more minutes.

MEXICAN CASSEROLE

1 lb ground beef
1/4 cup diced onion
1 tbsp chopped green chilis (canned)
1 tbsp cumin
2 tbsp chili powder, divided
1/2 tbsp oregano
Garlic powder to taste
3 eggs
1/3 cup mayo
1/3 cup heavy cream
1 cup shredded cheddar cheese

Brown hamburger and onions, drain fat. Add chilis, cumin, 1 tbsp chili
powder, oregano and garlic powder to taste.

Pam Spray or butter a 1 qt casserole dish. Place meat mixture in casserole
dish.

Mix together eggs, mayo, heavy cream and 1 tbsp chili powder. Gently pour
over meat mixture. Top with 1 cup shredded cheese, evenly layered on top of
meat.

COVER and bake in 350 oven for 15 minutes. Remove cover and bake for 15
minutes more.

Serves 4. Carbs about 3 per serving? (my best guess)

Damsel's Chewy Orange Cookies

Recipe By :Damsel in dis Dress
Serving Size : 48 Preparation Time :0:00
Categories : cookies low-carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups almond flour
1 cup Splenda® granular
2 sticks soft butter
1 large egg
1 tablespoon orange extract -- preferably Penzey's*
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange zest -- (one large orange)

Cream the almond flour, Splenda, and butter until well mixed. Stir in egg
and orange extract. Add xanthan gum, baking powder, salt, and orange zest.
Combine well.

Drop by teaspoons onto an ungreased cookie sheet. (These cookies do not
spread when baked, so they can be placed close together)

Bake at 350F for 12-15 minutes, or until the bottoms just begin to brown.
Allow to cool thoroughly, remove from cookie sheet, and store in an
airtight container to retain soft, chewy texture.

As with most butter-based cookies, these taste better the day after baking.

Copyright:
"2004 Damsel in dis Dress"

- - - - - - - - - - - - - - - - - - -

Per serving: 36 Calories (kcal); 3g Total Fat; (67% calories from fat); 1g
Protein; 2g Carbohydrate; 6mg Cholesterol; 31mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES :
2 carbs per cookie
1 gram of fiber

BBQ Sauce - When the roast is done, take a fork and shred it, taking the pieces of
fat out. Add 1 cup cider vinegar, 1/8 cup brown Sugar Twin, 1
tablespoon Tabasco, and salt to taste.