Favorite LC recipes?

[Erin]

I want to try some new stuff. What are your favorites? :)

[Dar]

A couple of our favorite creations (sorry for the boring titles!):

Bacon & Cheese Chicken

Ingredients:
Chicken breast
Bacon (2 slices per breast)
Your favorite cheese, sliced

Nuke some bacon until about 1/2 cooked (directions for microwaving should be on the package).

Grill chicken (seasoned to your taste) until mostly done.

Wrap bacon around chicken, securing with toothpicks.

Grill bacon wrapped chicken until done.

Melt your favorite cheese over it. Our favorite is Havarti. It is so smooth and melts beautifully. Smoked Gruyere also works well.

Enjoy, but be sure to be on the lookout for toothpicks!

Note: It may seem silly to nuke the bacon, but through trial and error, I've found it's the best way to get this to work. Putting raw bacon on hot chicken does not work well.. it stretches out and is difficult to work with.

Fajitas

Ingredients:
Chicken breast
Sausage, if desired (I usually use a medium Italian sausage)
Sweet peppers, cut into strips (I like to use a rainbow of colors)
Fajita seasoning
Romaine lettuce leaves
Any topping desired, such as
-black bean dip
-salsa
-sour cream
-cheese
-olives

Season chicken breasts with fajita seasoning.

Grill meat until done.

While meat is grilling, season the peppers and saute in a large pan over medium heat. I cover my pan, so no water is required. The peppers have enough moisture.

When peppers are to desired doneness, cut up meat and toss in pan.

Prepare fajitas using romaine leaves as your "tortilla", and putting your toppings on. Be sure to have a napkin and fork on hand because these can be messy!

Note: We usually do two large breasts and one package of sausage (5 links). This will make more than enough for us, plus lots of leftovers. I would guess a whole recipe will feed 4-5.

[Dar]

I really like Heroin Wings (Dana Carpender). Tonight I made her 15 minute version (although it was more like 30) which is basically chicken strips.

1 1/2 lb. boneless skinless chicken breasts
1 cup grated parmesan cheese
4 tsp oregano
1 tsp garlic powder
1 tsp paprika
1 tsp pepper
2 eggs
4 T butter (might need a bit more)

Mix the cheese and seasonings on a plate.

Beat the eggs in a bowl.

The recipe calls for you to pound the chicken, then cut into strips, but I just cut my breasts into chicken finger size strips and it worked fine.

Melt the butter in a saucepan over medium-high heat.

Dunk the strips in the egg, coat with the cheese & seasonings. Saute in the pan about 4-5 minutes a side until done.

The seasoning stuck a bit to the pan, but I might have had mine a little too hot to start out with.

We served ours with some blue cheese dressing.

[Erin]

Those sound yummy!

Here's one of my favorites. It's from LindaSue. I use 1/2/ cup cream and 1/2 cup water to make it less calories.




TIJUANA QUICHE
4 ounces cheddar cheese, shredded
8 ounces Monterey jack cheese, shredded
4 ounce can chopped green chiles
3-4 eggs (see notes below)
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper Put the cheeses in a greased 9-10" pie plate. Sprinkle the chiles evenly over the cheese. In a medium bowl, beat eggs, cream and seasonings; pour evenly over cheese and chiles. Bake at 350є for 35-40 minutes, or until a knife inserted in the center comes out clean and top is nicely browned. Let stand 15 minutes before cutting.

[Phoebe]

Hot Crab Casserole

Ingredients:
• 1 lb. crab meat (preferably lump)
• 16 oz. cream cheese
• 8 oz. sour cream
• 2 Tablespoons mayonnaise
• 2 Tablespoons worcestershire sauce
• 1 cup grated cheddar cheese
• Salt/pepper/garlic to taste
• 1 Tablespoon Old Bay seasoning (optional)
Soften cream cheese. Beat with sour cream until very smooth. Add mayonnaise, worcestershire sauce, seasonings and blend well. Fold in crab meat (be careful with this if you're using lump - you don't want to break up the lumps!). Place in a 2-1/2 qt. casserole dish. Bake uncovered for 20 minutes at 350ºF. Remove from oven and stir. Sprinkle cheese on top and return to oven for another 10 minutes.

Serves 6. 4 carbs per serving.

(Linda Sue)
CONEY ISLAND CHILI PIE
1 pound ground beef
1/4 cup onion, finely chopped, 1 1/4 ounces
1 tablespoon chili powder
1/2 teaspoon cumin
Salt, to taste
1/8 teaspoon pepper
Dash tabasco, optional
1/2 cup tomato sauce
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounce cheddar cheese, shredded
Brown the hamburger and onion; drain fat. Stir in the seasonings and tomato sauce. Simmer on very low heat about 5-10 minutes. Pour the chili into a greased pie plate; mix in half the cheese. Top with remaining cheese. Beat eggs in a medium bowl. Whisk in the mayo, then the cream until smooth. Pour custard over the cheese. Bake at 350º for 30-35 minutes until browned and topping is set. Let stand 10 minutes before serving.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 591 Calories; 53g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 443 Calories; 40g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is yet another of my creations based on the Cheeseburger Quiche. Everyone liked it. Maybe I'll try adding a couple of cut up hot dogs for a Coney Island Chili Dog Pie.


GERMAN MEATBALLS
Meatballs:
1 pound ground chuck or leaner
1 pound pork sausage (or use another pound of hamburger)
1/2 cup parmesan cheese, grated, 2 ounces
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce:
1/2 pound fresh mushrooms, sliced
2 tablespoon butter
8 ounces cream cheese, softened
3/4 cup heavy cream
1/2 cup freshly grated parmesan cheese, 2 ounces
1/4 teaspoon pepper
Pinch nutmeg
Salt and Spicy Seasoning Salt, to taste
2 tablespoons fresh parsley, chopped
Water, as needed to thin the sauce
1/2 teaspoon xanthan gum, optional
Mix all meatball ingredients in a large bowl using your hands. Squeeze the mixture together to blend well until it's no longer slimy from the eggs. Roll into about 35 almost golf ball-sized balls. Place on an ungreased rimmed baking sheet and bake at 375º for 15-20 minutes until cooked through. Transfer meatballs to a large colander and rinse with hot water to remove any egg residue, if necessary.
To prepare the sauce, sauté the mushrooms in butter in a large pot until tender; remove and set aside. In the same pot, melt cream cheese over low heat, whisking until smooth and creamy. Gradually whisk in cream, blending well. Whisk in parmesan and seasonings. Mix well and whisk in a little water if sauce is too thick. If you use the xanthan gum, lightly dust it over the surface of the sauce while whisking it in. Add about 1 cup water and whisk in well. Adjust seasoning, if necessary. Add meatballs and mushrooms to sauce. Cover and simmer on very low heat about 20-30 minutes until heated through and bubbly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Makes about 8 servings of 4-5 meatballs each
Made with half ground beef and half pork sausage:
Per batch: 4563 Calories; 385g Fat; 250g Protein; 31g Carbohydrate; 5g Dietary Fiber; 26g Net Carbs
Per serving: 570 Calories; 48g Fat; 31g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Made with all ground beef:
Per batch: 3874 Calories; 314g Fat; 234g Protein; 26g Carbohydrate; 5g Dietary Fiber; 21g Net Carbs
Per serving: 484 Calories; 39g Fat; 29g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
After simmering for awhile, my sauce got oily. I don't think the sauce broke down, I think that the grease seeped out of the meatballs into the sauce. I was able to stir the oil back in, but it eventually seeped out again. They tasted just fine, but perhaps using lean hamburger would help. Another option would be to keep the meatballs hot after baking and add the finished sauce to them and serve at once with no simmering together. I think I will use all hamburger next time. I liked them, but thought the flavor of the sausage was a little strong.
NOTE: These are very good served over French cut green beans.


Totally Awesome Chocolate Cupcakes
The chocolate cupcakes are just as good as the spice cake cupcakes. I haven't frosted them yet, I guess cream cheese frosting will be good.

BETTY'S CHOCOLATE CUPCAKES

1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. Salt-0
3 ounces baking chocolate(melted)(I used Hershey's)-6
1 T. vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I use ¼ cup Erythritol +1-½ tsp. Trishz's liquid Splenda + 1 teaspoon SteviaPlus)-0
1/2 cup cream-4
1/4 cup water-0

Put everything into a food processor and process until smooth. Open processor and scrap down the sides with a spatula and process for another two minutes.

NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes.

Fill muffin tins 2/3 full and bake at 350° for 17 to 20 minutes.

Makes 16 cup cakes- 3g carbs each

Doggy's Dream of Wheat

3/4 cup serving:

3 T whey protein powder
3 T flaxmeal (or 1.5 T seeds, ground)
1.5 T unprocessed wheat bran
1 T erythritol (or your choice of sweetener)
1 T Splenda or flavored syrup (coconut's my favorite)
salt to taste
1 cup water

I make it over the stove. Much better. Put all the dry ingredients in, making sure there are no clumps. Add water slowly, stirring. Turn the stove on and stir frequently once it starts to boil. It'll get thick fairly quickly (like Cream of Wheat). Put in a bowl, add 1 T coconut milk or cream or butter. Add other stuff, if you wish.

To make chocolate, add a T (or less, actually) of cocoa.

From Fitday, without additions:

Total Fat 7.88g
Carbohydrate 10.59g
Dietary Fiber 8.25g
Protein 19.2g 38%

"Fried" Breakfast Thingy (Low Carb)

I also found the batter a bit thin so I add 1 more TBS Flax meal and a little less cream.

2T flax seed meal 4gm minus 4gm fiber
1/2 tsp baking powder .5gm
1/4 tsp salt
2 eggs 2gm
1/4+ cream 1.5gm
2T vanilla whey mix[1/2 scoop] 1gm
cinnamon or whatever .5gm

Let sit 10 min to soften flax and thicken
Fry in small 2-3" circles....easier to turn over.
Makes enough for 2 as a side dish or 1 hungry person.
Whole thing has 5.5gm after subtracting the fiber.

ALMOND FLOUR POUND CAKE

Yield: 12 servings

1 cup butter, at room temperature
1 cup Splenda, bulk - not packets
5 eggs
1/3 cup sour cream
2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla butter nut extract

Note: This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.

Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and vanilla butter nut extract. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes

Serve with SF cherry or apple pie filling and whipped cream.

Per Serving: 187 Cal (82% from Fat, 6% from Protein, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g Carb; 0 g Fiber; 71 mg Calcium; 1 mg Iron; 271 mg Sodium; 147 mg Cholesterol

I used half Splenda and half Erythritol to cut some of the carbs and I honestly don't think it needs any toppings. It was SO moist.

Chocolate Mayonnaise Pound Cake
This is another one of BettyR's recipes. I made this cake to take to a low carb birthday party this weekend. It was great.

It's a dense moist cake that fills the bunt pan and doesn't fall when you take it out of the oven. The texture is like real pound cake.

I melted 3 Hershey's 1.1 ounce low carb chocolate bars with some cream and drizzled it over the top. We served it with low carb ice cream and whipped cream with chopped almonds.

Even the non low carbers at the party were licking their plates.

Chocolate Mayonnaise Pound Cake
(As per Fitday there are 68g of carbs for the whole cake)

3 cups almond flour
1 cup vital wheat gluten
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1 tsp baking powder
4 eggs
1/2 cup Erythritol
1-1/2 teaspoons liquid Splenda
1 tsp vanilla
1 cup mayonnaise
2/3 cup vanilla Davinci syrup
2/3 cup cream


Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.

Pour batter into a greased and floured bunt pan and bake.
(I use cake release(wal-mart in craft section) and then just brushed up the sides of the pan as well as the tube in the middle. It works great and there's no mess.)

Bake as 325° for 45 to 50 minutes or until cake tester inserted in center comes out clean.

Pumpkin Spice Cake
I guarantee this one will really "speak" to you It's so much like pumpkin bread from before low carbing and perfect for this time of year. I'm going to make this again today for a get-together tonight except put it into a bundt pan so it's easy to make thin slices for a group.

You can serve this plain, with Splenda-sweetened whipping cream or make a basic cream cheese frosting.

Pumpkin Spice Cake - Serves 9 - 5 Net Carbs

1/2 Cup Vital Wheat Gluten
6 Tablespoons Whey Protein Powder
2 Tablespoons Almond Flour
1 Cup Splenda ( or Splenda/Erythitol mix)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
3/4 Teaspoon Allspice (or 1/2 Tsp Nutmeg/ 1/4 Tsp Cloves)
1/4 Teaspoon Salt
1/2 Cup Canola Oil
1 Cup Canned (unsweetened) Pumpkin
2 Eggs

Preheat oven to 350 degrees, greas an 8x8 pyrex, cake, or 8" round pan.

In a large bowl combine all "wet" ingredients and mix thoroughly with Splenda - set aside.

In another bowl combine all "dry" ingredients and add gradually to the wet ingredients while beating throughly.

Pour into greased pan. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

These pieces are generous and carbs could be cut by cutting the cake into 18 pieces

Nutrition Facts

Amount Per 1 serving
Calories 220.66
Calories from Fat 156.96

Total Fat 17.44g 27%
Saturated Fat 1.55g 8%
Polyunsaturated Fat 4.11g
Monounsaturated Fat 7.11g
Total Carbohydrate 5.66g 2%
Dietary Fiber 0.66g 3%
Protein 8.66g 17%

Pork "Diplomat" - EASY & Induction-Friendly!
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PORK "DIPLOMAT"

Boneless pork roast
Onion
Mayonnaise
Grated cheese

1. Pre-heat oven to 400 F.

2. Take a nice, pink pork roast (with not too much fat around the outside, according to DSIL) and cut it into 1/2" slices, then arrange them along the bottom of a deep baking dish.

3. Slice an onion into half-rings and place them on top of the pork.

4. Take enough mayonnaise to completely cover the pork (thinning it slightly with a little water, if desired) and pour over the top of the pork and onion.

5. Add 4 oz or more of shredded cheese (she uses cheddar, but any gratable cheese will do).

6. Place pan in oven for 15 minutes at 400 F, then reduce heat to 375 F and cook for one hour. If the gratinee starts to become too brown, you can cover the dish with a lid or tin foil.

Notes:
* You can also make Chicken Diplomat, Veal Diplomat, Steak Diplomat, etc. by substituting the pork with other kinds of meat.
* Vegetables may be added. Traditionally, the Ukrainians serve this dish with potatoes, but I found recipes on the Internet that included mushrooms, fresh beets, tomatoes or even prunes!
* The use of mayonnaise and grated cheese over baked meats and vegetables seems to be a very popular combination in Ukraine: I found one restaurant in Kiev on the Internet that had at least four variations of this theme on its menu.
* Other names for this dish include Pork "Le Maxim," Kharkov Steak, Royal Chops or Meat a la France

Pumpkin and Sausage Soup

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

It tastes nothing like you would expect it to! I use Bob Evan’s hot breakfast sausage, and it is nice and spicy. Really hits the spot.

[Erin]

:clap:

Thank you!


I have heard all about your infamous Pumpkin Sausage soup..I'll have to try it!!