Pinwheels
Ingredients:
4 oz cream cheese, softened
4 oz chipped beef or ham
1 Tbsp onion, grated
1 tsp. horseradish
dash of Worcestershire sauce
Blend cream cheese, onion, horseradish, and Worcestershire sauce until of spreading consistency. Carefully separate slices of Beef or Ham and spread with cheese mixture. Roll as for jelly roll and fasten with toothpicks. Chill. Just before serving, slice into 1/2" slices.
Approximately 1.5 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Preheat the oven to 425°F.
Beat eggs and mix all ingredients except the cheese together. Mold a Tablespoon of meat around a cube of cheese to form a small shaped meatball. Repeat with all meat. Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 - 10 minutes or until meat is done and cheese has melted.
Serves 10-15 people. Less than 1 carb per meatball.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Lightly sauté mushrooms in butter, sherry and garlic over medium heat. Drain well on paper towels. Cut up brie into 12 pieces and place inside mushrooms. Add a 1/2 Tbsp of the pesto on top of each. Place under the broiler until cheese melts (usually less than 1 minute.) Serve immediately.
Makes 2 Servings. 4.1 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
1/4 lb lox
4 oz cream cheese
1 Tbsp. lemon juice
1 Tbsp. capers
Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.
Makes 16 pieces. 1 carb per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
1/2 cup vital wheat gluten flour
1/4 cup whey protein
1/8 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon dry mustard
Pinch cayenne pepper
1/2 cup butter, softened
2 cups shredded sharp cheddar or swiss cheese
1/2 cup chopped/broken pecans (small pieces)
Sift together flours, baking powder, mustard and pepper. Cream butter, gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil or waxed paper and chill 3 hours or overnight.
Preheat oven to 400°F.
Slice each roll into very thin slices. Arrange on greased cookie sheets. Bake at 400°F for 6 minutes. Cool immediately on wire racks.
Makes 7 dozen crackers. Each 4 cracker serving is 1 carb.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
2 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped walnuts
1 teaspoon vanilla
1 teaspoon peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add splenda and vanilla, mix well again. Now add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder disolves into the mixture. Now place in a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works great here.) When cooled and hardened, cut into 8 bars.
Makes 8 bars. Approx 3.2 carbs per bar.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
1 pound fresh mushrooms
7 to 8 ounces crabmeat (canned or fresh picked) NOT IMITATION!
4 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup no-sugar mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
Preheat the oven to 350°F.
In a medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately.
Serves 6. Approx 5 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
1-1/2 lb. beef flank steak
2 roasted red peppers *
6 Tbsp vegetable oil
1 Tbsp balsamic vinegar
3 Tbsp white vinegar
1 Tbsp minced garlic
1-1/4 tsp dry mustard
2 Cups chopped watercress
1/4 Cup chopped red onion
1 Cup cherry tomatoes, halved (or chopped red tomatoes)
Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.
Cut roasted peppers into thin strips. Halve strips crosswise.
Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.
* Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store.
Makes 6 servings. 5 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
1/4 cup (1/2 stick) butter, divided
2 whole chicken breasts
(skinned, boned and cut into thin strips)
1/3 cup chopped red pepper
1 cup cooked asparagus pieces
2 tablespoons minced shallots
1 teaspoon dried tarragon
(OR 1 tablespoon fresh tarragon, minced.)
1 cup whipping cream
1 tablespoon Dijon-style prepared mustard
1/4 cup toasted almonds
Over low heat, melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low, stirring constantly until cream is reduced and thickened, about 5 minutes. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately.
Makes 5 servings. 2.1 carbs per (2/3 cup) serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
3/4 pound cleaned and deveined shrimp
1 Tablespoons Canola oil
1 Tablespoons Walnut or Stir Fry oil
2 cloves garlic minced
1 Tablespoons peeled ginger root, chopped
1/2 cup sliced mushrooms
1 Tablespoons toasted sesame oil
1 Tablespoons soy sauce
1/4 teaspoon dried hot pepper flakes, or to taste
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds. Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3-4 minutes. Serve immediately.
Makes 2 servings. 5 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
1 cup Nellie & Joe's Key West Lime Juice
1 teaspoon Splenda
1 teaspoon Brown Sugar Twin
2/3 cup Water
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Thyme
2 Tablespoons Olive Oil
1 Tablespoon Fresh Ginger, peeled and chopped
3 pounds Chicken pieces
In a bowl or blender mix all ingredients (except chicken) until well blended. This will create a marinade.
Pour marinade over chicken pieces. Allow to stand in marinade in the refrigerator overnight. Preheat oven at 350º. Drain and reserve marinade. Place chicken in baking dish. Bake for 1 hour and 25 minutes, basting with marinade every 20 minutes.
Makes 4 servings. 5 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
2 lbs. ground meat, cooked & drained
(use ground sirloin, lean ground pork, or
ground white meat turkey or a combination of any two.)
1/2 cup chopped onions
1/4 cup chopped green pepper
2 teaspoons chili powder
8 oz. shredded cheddar cheese
8 oz. can tomato sauce
1/2 teaspoon garlic powder
1/2 cup + 1 Tablespoon sour cream
1 egg white, beaten stiff
Place meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes.
Serves 6. 5 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
6 eggs
Salt and freshly milled white pepper
1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 Tablespoons chopped marjoram
1 small clove garlic, crushed
2 Tablespoons of mixture of olive oil and melted butter
Preheat broiler.
Beat eggs with 3/4 teaspoon salt and white pepper to taste. Stir in cheeses, marjoram and garlic. Heat oil and butter in 8- or 10-inch skillet. Add egg mixture and lower heat. Cook until set, about 12 minutes, then brown 4-6 inches under broiler. When done, slide frittata onto a plate.
Serves 6 - 2 grams carb per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
Ingredients:
4 Frozen Rock Cornish Game Hens
(thawed- each weighing between 1 3/4 and 2 pounds)
Salt
Freshly ground pepper
8 Tablespoons (1 stick) butter
4 Tablespoons chopped chives - fresh or frozen
1 teaspoon dried rosemary - crushed
2 Tablespoons lemon juice
1/4 cup low-carb sugar free fruit jam (apricot is great here!)
8 pkts Splenda
Preheat oven to 350°F.
Wash the hens thoroughly, then dry inside and outside with paper towels. Sprinkle the skin and cavities with salt and pepper.
Melt the butter, remove it from the heat, and add the chives and rosemary. Place about 1 Tbsp of the melted butter mixture inside each hen. Close the hens with small metal skewers or toothpicks. Tie the legs together with clean string. Add the lemon juice to the remaining butter mixture. Place hens in a roasting pan, breast side up. Baste them with the herb-flavored butter and roast them in a 350°F oven for about 1 hour, turning the hens occasionally and basting with the herb butter. After 1 hour, raise the temperature to 475°F - 500°F to brown and crispen the skin.
Warm the jam, remove it from the flame and add Splenda. When the hens are almost done, brush them evenly with the jam and roast until nicely glazed. Remove the string and serve hot.
Serves 4. 1.5 grams carbs per serving.
c o m m e n t s :
You might need to adjust carb count depending on type of jam used. I tried mixing a half-n-half mixture of Jok 'n' Al's apricot (about 2 carbs) with Elwood's orange marmalade (0 carbs) and it was simply excellent.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
6 chicken breast halves with skin and bone
1 10-ounce package frozen chopped broccoli
1 cup cream
1 cup half-n-half mixed with water (1/2 of each)
16 ounces mascarpone cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1 1/2 cups grated Parmesan, divided
Early in day, simmer chicken in water to cover until tender, adding 1 small chopped onion, 1 teaspoon salt, 1 bay leaf, 2 garlic cloves and 3 celery tops to water. Remove chicken; cool. Discard skin and bones; slice chicken thinly; cover and refrigerate. About 1 hour before serving, cook and drain broccoli as package directs; arrange in bottom of greased 2-quart casserole.
Preheat oven to 350°F.
In double boiler, over hot, not boiling water, blend cream, half-n-half mixture, mascarpone, salt and garlic powder until smooth and hot; stir in 3/4 cup Parmesan. Pour 1 cup cream sauce over broccoli; top with chicken in even layer. Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan. Bake at 350° 25 to 30 minutes or until piping hot. Let stand 10 minutes before serving. Pass remaining Parmesan at table.
If desired, in last 10 minutes of baking, top with buttered, toasted low carb bread crumbs or crumbled Lean Protein Chips (see product reviews for information.)
Makes 8 servings. 2 carbs per serving.
__________________ The difference between failure and success is doing a thing nearly right and doing a thing exactly right.
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