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Low Carb Recipes
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Mashed Fauxtato Salad |
1 head of cauliflower -- steamed until slightly mushy
sour cream
real mayo
green onions -- chopped
black olives -- sliced or whole
parsley--chopped
2 boiled eggs -- chopped
celery -- chopped fine
black pepper (lots!)
bacon cooked well & crumbled (OPTIONAL -- the original recipe calls for
bacon -- you have to make these yourself from non-sugar bacon, or I use
smoked tofu to make the bacon flavor, or you can just omit it -- it's good
without)
garlic powder (if it's not a trigger for you -- you can also use fresh
minced)
cayenne pepper (just a dash)
about 1 cup of shredded sharp cheddar cheese (optional, I don't use it, and
it's wonderful anyway!)
Mix wet ingredients to taste (I use 1/2 sour cream & 1/2 mayo) add
seasonings.........once blended add mixture to remaining ingredients --- mix
really well, and don't worry about being gentle with the cauliflower, as
this is a "mashed potato" recipe.
Tastes best the next day & even better the day after that!
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Sal's (new and improved) Favorite Breakfast Quiche
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This is an EXCELLENT recipe - we have this every Xmas morning.
18 eggs, extra large, beaten
1 cup sour cream
1-8 oz pkg cream cheese
1 cup minced green onions (mostly green tops)
1 al of sliced chicken or turkey luncheon meat
2 10-ounce pkgs chopped spinach, thawed & squeezed dry
3-4 cups cheese (I use a cheddar/mozzarella/Jack mix)
4 oz of crumbled feta cheese
Parmesan cheese
1/8 tsp ground cayenne (red) pepper (optional)
Spray the pan with pam
LAYER the bottom with sliced turkey or chicken luncheon
meat
Put in the chopped spinach on top of the luncheon meat
slices,
Slice the cream cheese and lay it on top of the spinach so
that it actually
forms it's own layer when cooked.
Sprinkle
the spinach with parmesan, and crumble a few ounces of feta cheese onto the
spinach.
Break the eighteen eggs, add a cup of sour cream, mix and
put it on top of the spinach.
Put the shredded cheese on top
and bake as below.
Delicious hot or cold.
Pour mixture into pan and bake 50 minutes at 350 degrees, until a knife
inserted into center comes out clean.
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Garlic/Olive Dip |
This is a favorite around here... a throw together type thing with me...
3/4 to 1 cup garlic cloves, peeled
1 heaping Tbsp chopped green bell peppers
1 heaping Tbsp chopped red bell peppers
drizzle of olive oil
8 oz pkg cream cheese
1/4 cup cream or sour cream
1/2 cup sliced black olives
1/2 cup sliced green olives
Salt & cayenne to taste
Toss galic and peppers into a custard cup, drizzle with olive oil, cover
with a saucer and nuke on medium for 5-7 minutes or 'till soft (depends on
your microwave - or you can bake garlic in foil at 300 for 45 minutes to an
1 hour)
Soften cream cheese by nuking in microwave on high for 1 minute. Beat cream
cheese and cream with a hand mixer until fluffy.
Mash garlic, peppers, salt & cayenne together, then blend into cream cheese
mixture. Fold in olives and either chill, or serve warm w/CM Veggies.
You can also add shrimp or sausage and stuff muchrooms with this...
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SPINACH DIP IN CABBAGE |
10 oz frozen chopped spinach
2/3 c sour cream
2/3 c mayonnaise
1/3 c green onions; chopped
1/2 ts herb-seasoned salt
1/2 ts dried whole oregano
1/4 ts dried whole dillweed
1 ts lemon juice
1 lg cabbage
Recipe by: Southern Living
Preparation Time: 0:15
Cook spinach according to package directions; drain
well, and stir in all remaining ingredients except
cabbage. Chill mixture. Trim core end of cabbage to
form a flat base. Fold back several outer leaves of
cabbage, if desired. Cut a crosswise slice from the
top, making it wide enough to remove about one-fourth
of the head; then lift out enough inner leaves from
the cabbage to form a shell about 1 inch thick.
(Reserve slice and inner leaves of cabbage for other
uses.) Spoon dip into cabbage cavity, and serve with
an assortment of fresh vegetables. Yield: 2 cups. |
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CARAMEL FRUIT SAUCE |
1 stick butter or margarine
1 cup brown sugar
1/3 c cream
1 cup sour cream
Melt butter microwave. When completed melted add 1 cup brown sugar and 1/3 c cream.
Stir frequently. Bring brown sugar to a rolling bubble. Test in cold water till it
forms a soft blob. Remove from heat and let cool 3-4 minutes. Add 1 cup sour cream
and stir or whisk until sour cream has completed dissolved. Pour into a covered container and
refrigerate. Sauce will thicken as it cools. Use this as a dip with fresh fruit chunks
such as bananas, pears, strawberries, melons, apples, and kiwi. For a fancier
dessert take sliced pound cake top with sliced bananas and strawberries and spoon sauce
over the top.
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Kevbo's CM Sour Cream Chicken "Enchiladas" |
1 large head green cabbage, about 3 pounds, cored
3 large green onions, sliced...tops and all
2 large garlic cloves, minced
3 large chicken breasts, boiled & shredded (cool to room temp)
3 cups sour cream
1 1/2 teaspoons salt
2 8-12 oz pkgs shredded monterey jack
1 tsp cumin powder
1/4 cup cilantro, chopped coarsely
3 tbsp oil
1 small can green chilies or jalapeños
In 12-inch skillet, over medium heat, sauté green onions and garlic until
tender, about 10 minutes, stirring occasionally. Drain. Cool to room
temperature
Core cabbage, but leave head intact, with only the core missing.
Over high heat, heat large pot of water to boiling in a Dutch oven. Boil
chicken about 20 minutes (check for doneness) Remove Chicken breasts, but
leave water in dutch oven. Add cabbage, core-end down. Turn heat to medium.
Cover and simmer until leaves are softened, 10-12 minutes. Remove cabbage,
Separate 14- 16 large leaves from head of cabbage. Rinse under warm water
and pat each leaf dry with paper towel. Trim tough ribs on back of leaves so
that they will roll up easily. Set aside.
In a large bowl add the cooled shredded chicken, green onion mixture and
green chilies Season with cumin, cilantro and salt to mix well. Add one bag
of shredded Monterey Jack (Pepper Jack is even better!) Mix well.
Oil a 13x9 pyrex pan. Spread 1 cup of the sour cream in the bottom of the
pyrex pan ( I sprinkle a little cheese on this layer)
Place 3 tablespoons chicken/onion/cheese mixture at bottom of cabbage leaf
and roll up tightly to form a 3-inch-long roll, tucking ends in as you roll.
Repeat until the leaves are all used and the pan is filled up. Spread the
rest of the sour cream over the top of the "enchiladas" and top with the
remaining bag of cheese. Preheat oven to 400°F. Bake in oven on cookie
sheet for around 30 minutes or until cheese and sour cream are bubbly and
just beginning to brown.
I think you'll like this one.....I made it tonight!
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Pollo en Chile Negro |
6 Pasilla chilies, de-stemmed and cleaned
3 cups chicken stock
1/2 tsp allspice
1/2 tsp black pepper
1 tsp salt
2 cups diced green onions
1 cup whole garlic, peeled
oil as needed
4 boneless chicken breasts, grilled or sautéed
Sauté onion and garlic in oil until browned. Add remaining ingredients
(except chicken) and bring to a boil. Simmer 5 minutes, then blend until
smooth. Cover plate with sauce, add chicken breast. Can garnish with
cilantro, green onion, radish, and queso fresco.
This recipe comes from Los Sombreros restaurant in Phoenix.
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Fauxtato Pancakes |
Combine 4 eggs and half a head of cauliflower in a food processor...maybe
even more than half a head of the cauliflower. Fry like pancakes in some
butter till brown on both sides. Wonderful...tastes lots like real pancakes
and very filling. usually serves about 2. |
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CHICKEN DINNER |
This is great for a CM meal when you are around a stove.
chicken breast
favorite seasoning (garlic powder, salt, pepper, thyme, oregano, basil,
whatever you want)
chicken stock (I use fat free)
cream
olive oil
favorite veggie (I like green beans, broccoli, or asparagus with this)
fresh parmesan cheese
Brown seasoned chicken on both sides in a non-stick pan with a little olive
oil. Add some chicken broth, the veggies, and put a lid on the pan. Leave
until chicken is done. Remove chicken and veggies to a plate, add a touch of
cream to pan, stir with wooden spoon. Let cream reduce a little, then add
grated parmesan to pan. Stir and reduce again. Pour over chicken and
veggies. Serve with cauliflower cake; you can pour the sauce over the cake
or you can use it to sop up the sauce.
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Sausage and Squash Casserole |
1/2 lb mild breakfast sausage, (like sal's recipe) browned and crumbled
6 cups cubed summer squash
1/2 cup sliced green onions
2 tbsp butter
1/2 cup mayo
1/2 tsp onion powder
2 eggs, slightly beaten
1 1/2 cups grated cheddar cheese, divided
saute' summer squash and onion in the butter until tender. if there is alot
of liquid left, drain. mix the veggies with all the other ingredients,
saving out 3/4 cup of the cheddar cheese. pour in a greased 2 quart
casserole dish, and top with remaining cheese. bake, uncovered, at 350 for
35-40 minutes. serves 6
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Faxtato Casserole |
This was a potato recipe, and I basically just swapped cauliflower for the
potatoes - it turned out great!
8 cups cut up cauliflower
1 (8 oz) bottle ranch salad dressing
1/2 cup sour cream
1/2 lb bacon, chopped and fried crisp, then drained
3 cups grated cheddar cheese
In a large bowl, toss cauliflower with the next 3 ingredients and half of
the cheese. put in a greased 9 x 13 casserole and sprinkle with remaining
cheese. cover with foil, and bake at 350 for 30 minutes. remove foil and
bake another 15-20 minutes or until cauliflower is tender.
makes 10-12 servings - great for a potluck.
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Variation on Enchilada
Recipe |
tried the famous chicken enchilada's tonight - they are WONDERFUL. i wanted
to pass along a couple variations i made, based on what i actually had in
the house (as opposed to what i *thought* i had in the house), and the fact
that i am, well, lazy. i made it more like a casserole, because rolling up
all those little bundles just drives me nuts. (don't take it personally,
kev - i modified my own mother's cabbage roll recipe for precisely the same
reason!)
so for those of you who are time challenged (or lazy like me), here's how i
did it:
same ingredients except i left out the cilantro because it is, along with
kiwi, one of the very few things i can't stand. (i threw in some onion
powder - cuz i love onions.) for half the cheese i used the pepper jack,
which i mixed in with the chicken mixture, and for the other half i used
cheddar cheese, which i sprinkled on the layers. (i also only used about
half the number of cabbage leaves) i mixed 2 cups of the sour cream in
with the chicken mixture also, and then proceeded thusly:
in a greased 3 quart casserole, use spread 1/3 of the last cup of sour
cream, and sprinkle 1/3 of the
cheddar cheese. then lay a layer of cabbage leaves. then half of the
chicken, sour cream, pepperjack, etc, mix. then another layer of cabbage
leaves, 1/3 of the sour cream, 1/3 of the cheddar. repeat all that starting
with the chicken layer, and ending up with sourcream and cheddar cheese on
top. if you use more cabbage leaves, you can do this with fourths instead
of thirds, and thirds instead of halfs. (confused yet?) then bake as in
the original recipe. i let this sit about 5 minutes out of the oven before
cutting into it. my guys really liked it, too. and i can't wait to have
the leftovers for lunch tomorrow!!! thanks for a great one, kev! |
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THE NEIMAN MARCUS COOKIE |
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a blender
to a fine powder.)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 - 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice, but we liked pecans best)
Cream the butter and both sugars. Add eggs and vanilla; mix
together with flour, oatmeal, salt, baking powder, and soda. Add
chocolate chips, Hershey Bar and nuts. Roll into balls and place two
inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
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Mock Mac 'n Cheese |
1 large head of cauliflower (or 2 bags frozen)
6 eggs
4 oz cream cheese
1 lb cheddar, shredded (or your favorite mixture)
1/8 c minced green onion
1. chop up and nuke/steam cauliflower *lightly*; drain. Then, in a
food processor, chop cauliflower until meal-like consistancy.
2. In a blender, combine eggs, cream cheese & onion. Blend until
smooth
3. In a casserole, mix cauliflower, egg mixture & shredded cheese.
4. If you like, you can reserve a bit of cheese for the top, or
sprinkle w/parmesan
5. Bake for 1 hour
Variation:
Make this with swiss cheese and add bacon or chunks of ham and green
peppers
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Caramel Dumplings Recipe as written by Lola, 1943. |
Melt 2 cup white sugar in a smooth iron skillet. Stir continuously,
being careful not to burn it but, a rich brown color is desirable. When
sugar browned;
Add 3 cups hot water
2 tsp. butter
Stir and let boil to dissolve crystallized sugar.
mix in bowl
1 1/2 T. spoons soft butter
1/2 cup sugar
1/2 cup milk
1/2 tsp. vanilla
1 3/4 tsp. baking powder
a pinch of salt
and enough flour to make a good stiff batter, so they won't break apart.
Drop by spoonfuls into boiling sugar. Than place the whole thing in the
oven at 425 degrees until dumpling done.
Note: You can turn dumplings half way to coat completely or leave one
side to crisp. Allow to cool and serve warm.
WARNING: Many a good skillet has been ruined performing the recipe.
But if you get the knack of this you will want to make it for special
occasion reward meals, that is for those of us who could eat such a
thing.
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Cheesy Cabbage |
In skillet: 1 Tbsp. margarine
some chopped onion
1/2 head cabbage
1 can green beans, drained
1/4 can Spam, chopped
Dash of pepper
Cook low till tender and add one or two tablespoons of Cheese Whiz.
Boy,
is this good!!
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Variation on
Cauliflower-Cheese Bake |
Today I decided to test a theory and came up with a great one dish meal for
CMs. It's also comfort food. Search in the archives for the
Cauliflower-Cheese Bake, prepare according to directions only add two cans
of tuna along with the cauliflower before topping with the
egg-cream-onion-cheese mixture. Tastes a bit like the tuna-mac and cheese
casserole I used to eat. It's really filling too. You could probably do it
with chicken too.
Also I remember a long time ago, we were talking about this dish and someone
said theirs came out watery. Make sure that if you use frozen cauliflower
that you thaw it completely and drain it well. Blot out excess moisture
with a paper towel. That will help keep things from getting too moist.
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Deep Dish Quiche Pizza |
4 oz pkg Cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese (fresh grated)
1 Tbs chives
1/2 tsp Italian seasoning
2 cups Italian cheeses (I used the grated mix from the store, pizza
cheese)
1/2 tsp wet garlic or 1/4 tsp powder
1/2 cup lowest carb/sugar spaghetti sauce or pizza sauce (read labels)
1 cup mozzarella cheese
Toppings to taste,
pepperoni>black olives
mushrooms
peppers
onion
Beat together cream cheese and eggs till smooth. Add cream, parmesan cheese,
and spice. Spray 9" or larger glass baking dish with oil. Put 2 cups pizza
cheese in dish and pour egg mixture over it Bake at 375 for 30 min. Spread
on pizza sauce, sprinkle on 1 cup mozzarella cheese and pile high with your
favorite toppings. Bake till bubbly and browning let it stand a little while. This tastes just like deep dish pizza!
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Radicchio Tacos with Grilled Chicken and Basil Aioli |
When you are shopping for your Radicchio for this recipe look
for large heads of radicchio other wise the leaves will be too thin - you
need leaves to be firm and cup shaped.
4 boneless skinless chicken breasts (chicken tenders work
well in the recipe also, I find that I like to double the marinade )
4 shallots chopped
2 tablespoons fresh thyme
3 juniper berries, crushed with a mortar
1 lemon, juiced
2 large heads radicchio, washed, dried, and leaves separated
fresh basil aioli
In a medium bowl place the chicken, shallots, thyme, juniper berries
and lemon juice. marinate for 2-4 hours in the refrigerator Grill the
chicken for 3-5 minutes on each side or until just done. Cut chicken
in to thin strips (across the grain) On each of the individual serving
plates place 4 radicchio leaves place the chicken on top of each leaf
spoon on the fresh basil aioli
Basil Aioli
(I've changed this recipe slightly because of everyone's fear of raw
eggs but it that doesn't bother you just add the 20 fresh basil leaves
to the aioli recipe you already have )
3 cloves garlic
1 cup mayonnaise
20 fresh basil leaves, stacked and cut into thin strips
2 teaspoons lemon juice
Combine all ingredients. Season with salt and pepper if needed.
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Greek
Sausage Quiche Squares |
1/2 lb sausage, browned and crumbled
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 cups grated cheddar cheese
1 cup chopped onion
8 oz feta cheese, crumbled finely
1 (3.8 oz) can sliced black olives, drained (rm only)
10 eggs, beaten
1 tsp each (or more!) onion powder and garlic powder
1/8 tsp nutmeg
fresh ground black pepper to taste
in a greased 9 x 13 pan, layer the cheddar cheese, the sausage, onion, black
olives (rm only!) spinach and feta cheese.
beat the eggs well, mix in the spices. pour over casserole. bake at 350
for 45 - 50 minutes, or until knife inserted in center comes out clean.
makes 12 servings. |
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Cheesey Spinach Casserole |
14 oz can artichoke hearts*
3 10-oz packages frozen spinach, thawed
8 oz. cream cheese
2 tablespoons mayonnaise
4 tablespoons butter
6 tablespoons milk (or Half & Half cream)
1/3 cup Parmesan or Romano cheese, freshly grated
Drain artichokes and place on bottom of 3 quart casserole.
(*For CM, arrange hearts on top so you can easily locate & avoid them -
Or omit them from the recipe completely)
Squeeze as much moisture as possible from spinach and layer on top of
artichokes.
Blend cream cheese, mayonnaise and butter until light and fluffy.
Gradually beat in milk.
Spread mixture over spinach.
Sprinkle with cheese and pepper to taste.
Bake uncovered at 375 degrees for 40 minutes or until top is lightly browned.
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Mock Chicken Enchiladas (Crustless quiche) |
8-10 large eggs
1 cup sour cream
3-4 cups boneless chicken, shredded or diced
2 cups shredded pepper-jack cheese
1-7 oz can diced Ortega green chilies
1-6 oz can sliced black olives, drained
6 green onion stalks, chopped in quarters
1 Tbs cilantro (optional)
1/8 tsp cayenne
Topping/Garnish (optional)
sour cream
cilantro or diced green onion
1 c salsa - optional
Instructions: Preheat oven to 325 degrees
Place chicken & olives in a mixing bowl and set aside
Place eggs, sour cream, cayenne, green onions (and cilantro, if you like
it) in a blender and blend until onion is finely diced.
Pour egg mixture over chicken and olives and stir until coated
Gentle fold in shredded cheese
Pour into a shallow, oven-proof casserole dish and bake at 325 degrees for
an hour
Serve warm with a dollop of sour cream, a Tbsp of salsa and a sprig of
cilantro or diced green onions sprinkled on top. |
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Parmesan Chicken Thighs |
1 Stick margarine
2 cup parmesan cheese (fresh grated, not that powdered garlic
1 Tablespoon garlic powder
1 Tablespoon crushed red peppers
1 tsp seasoned salt
1 tsp. thyme
Mix parmesan cheese, garlic powder, red pepper flakes, salt and thyme.
Melt margarine. Combine cheese and garlic & spices. Dip chicken in
Margarine, roll in parmesan mixture and place on sprayed or buttered
cookie sheet. Bake for 1 hour
at 350 degrees. Turn 1/2 way through.
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