Chicken and Broccoli Quiche with Parmesan Topping

The idea for this came from a combination of other recipes and I tried it and loved it!  It came out really good.  I may make a video for it eventually but didn't have the time.  The topping idea came from Linda's Low Carb Menus and Recipes.  I love her site, and I've used this topping for several recipes.  It just makes a great low carb topping for a lot of things.  It really adds a lot.  I hope you'll try it and if you do and enjoy it leave me a note and let me know!

Chicken and Broccoli Quiche With Parmesan topping


Serving Size  : 6    

  2          cups  cooked chicken -- diced
  1          pound  frozen broccoli
  1          pound  frozen cauliflower
  2          tablespoons  onion flakes
  1          tablespoon  minced garlic
  4          large  eggs
  1          cup  shredded cheddar cheese -- (or smokey cheddar is really good)
  4          dashes  tabasco sauce
              salt and pepper -- to taste
  1         tablespoon  lemon juice
           
                        Topping
 1/2           cup  Light Mayonnaise, Great Value
 1/2           cup  sour cream
 1           teaspoon  garlic powder
 1/2      teaspoon  paprika
 1/2           cup  shredded cheddar cheese -- (or whatever you have)
 3/4           cup  parmesan cheese

Preheat oven to 350 degrees F.

In a 9 or 10 inch pie plate or baking dish, spray with non-stick spray. 

Microwave frozen broccoli for 5 minutes.  Remove. Chop if you like it smaller pieces.  Place into medium mixing bowl.  Microwave cauliflower 5 minutes.  Process in food processor using the shredding blade so that it makes "rice". 

Pour into mixing bowl with the broccoli.  Add chicken, onion flakes, garlic, eggs, shredded cheese, tabasco sauce, salt and pepper, and lemon juice and mix all well.

Turn into prepared dish.

Mix all topping ingredients together and dollup on top of casserole and then spread over it evenly with a knife.

Bake for 1 hr. and let rest for 15 minutes before cutting.

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Per Serving: 420 Calories; 27g Fat (56.1% calories from fat); 34g Protein; 13g Carbohydrate; 4g Dietary Fiber; 210mg Cholesterol; 563mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

Low Carb Enchilada Chicken Paillard

This was from Bowulf (Kent) on YouTube.  It was a recipe from "Splendid Low-Carbing" by Jennifer Eloff.  Looks absolutely yummy and I know as soon as I've got a day off and I'm not too exhausted to cook that I want to do this one!



Great blog Jennifer has with lots of good looking recipes!  Take some time to browse through them and see what you find.

Mock Mac and Cheese and 1 minute muffin/bread/cake

I was just watching a video from DLife.  This looked worth trying! Mock Mac and Cheese .  Only I would cut up the cauliflower I think.  If any of you give it a try let me know how you like it!  I may have to try it out on the weekend.  Maybe have it with a muffin!

One of the challenges of a low carb diet for me is fitting it in to a work schedule when I don't have the time or energy to cook and want to grab things quickly to snack on or give me a lift through my day.  One thing that has helped me with that is either to plan ahead on the weekend to make up some snack foods, like almond thins, or seasoned nuts, and also to get some cheese sticks to add to that to take with.  But recently I've been making the 1 minute muffins which I don't know who to give credit to, I've seen this recipe all over the internet in its many forms.  It's so versatile and you can do so much with it! It can be bread, or a sweet muffin, a hamburger bun, or last night it was "corn bread" to go with my mexican stew (which recipe I will do a video on, Lord willing, as soon as I get the time.)  So here is the basic recipe.  I've seen it as a "3 minute" bread or a "one minute" bread... I guess it depends on your microwave.  For me 1 1/2 min. works best.  You'll have to experiment:

1 TBS. coconut oil or butter melted
2 TBS. Almond Flour     
2 TBS. Flax Meal 
1/4 tsp baking powder 
1/4 tsp. Splenda (or for mine I add 1 TBS DaVinci or Torani Sugar Free Vanilla syrup)
a pinch of salt
1 egg

Put butter, or coconut oil, or whatever you are using in a soup bowl, and melt in microwave for about 20 to 30 seconds.  Add all other ingredients and mix well.  Put the bowl right into the microwave and cook on hi for 1 1/2 to 3 min. depending on your microwave.  Mine works best at 1 1/2 min.  3 min. makes it pretty dry for me.  Has only 2 effective carbs for the whole thing.

If you want a great tasting muffin to this you can add about a tsp. of cinnamon and this morning I added a cream cheese filling for a cheese danish.  I cooked it on parchment paper in two portions. 

So this was my snack today between classes.  Otherwise I go about 6 hrs. sometimes before my lunch which means I barely make it through my second class without feeling like I just don't have the strength to go on.  This was great! Very satisfying!  Here's the cream cheese filling I used.  I just keep it in the frig and scoop out how much I want when I make a muffin.  I put it in the center and then microwave it.  Tastes best chilled.  Important not to overcook it, so watch it.  Better to undercook and then gradually cook more until you get it to the right doneness.  Try 1 min. and go from there. 
                     
                     
* Exported from MasterCook *

                  Cream Cheese Filling For Cheese Danish
Serving Size  : 6     Categories    : desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  cream cheese -- softened
  1             egg yolk
  1/4          cup  Splenda
  1           teaspoon  vanilla

Microwave cream cheese until soft. Remove and add the egg yolk, sweetener, extract, and flavoring. Fill pastries and bake.

Description:
  "Can be used in muffins, or cakes or any recipe with a filling"
Source:
  "lowcarbeating.com"
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Per Serving (excluding unknown items): 79 Calories; 7g Fat (82.1% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 56mg Cholesterol; 57mg Sodium.  Exchanges: 1/2 Lean Meat; 1 1/2 Fat.

Serving Ideas : Add to muffins, cakes, etc. as a filling.

You can add chocolate to this and make a chocolate cake.  You can be very creative and mix different low carb flours and seasonings for a savory bread without the sweetener.  Hey! Go wild!  The possibilities are endless!  I love this recipe!  It's a life saver and it only takes a couple minutes to prepare!  What can be better?  If you need something fast this is it.  Sometimes we eat out at Burger King on those days when I'm just too wiped out to cook and we can't afford anything but the dollar menu, ha!  I either have to go bunless and just eat the meat or I make a quick hamburger bun using this recipe, cut it in two and put it in a baggie in my purse and ditch the bun at B.K. and switch it with my own.  Works.  Or shape it into a hotdog bun  and cook on parchment paper if you want a hotdog. I mean the more things you think of you need bread for, the more you figure out ways to use this recipe!  It's the greatest!

Shepherd's Pie

This is one my family's favorite recipes! I first found it on the Bernstein Forum: http://www.diabetes-book.com/cgi-bin/yabb2/YaBB.pl?num=11... and have since given it some of my own tweaks. I've served it for company and been told "this is better than eating out". Had this for supper last night.  Looking forward to the leftovers!




                     
* Exported from MasterCook *

         Shepherd's Pie With Mushrooms, Smoked Cheddar and Bacon

Recipe By     :
Serving Size  : 8    
Categories    : Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  1              pound  italian sausage -- (ground)
     1/2         pound  fresh mushrooms -- chopped
  2        tablespoons  unsalted butter
  1         tablespoon  minced garlic
     1/2           cup  onion -- diced
     1/2      teaspoon  thyme
  1           teaspoon  italian seasoning
  8             ounces  tomato sauce-no sugar added
                        salt and pepper -- to taste
  2             pounds  frozen cauliflower -- (4 cups when pureed)
  2               cups  smoked cheddar cheese -- shredded
     1/4           cup  sour cream
  2        tablespoons  butter
  1              large  egg
     1/2           cup  bacon pieces, reduced fat
                        paprika

Brown the ground beef and sausage along with the chopped onion. Add garlic and tomato sauce, thyme, and italian seasoning

In another pan cook chopped mushrooms in the unsalted butter until all the liquid is absorbed and they are browned.

Add the mushrooms to the meat mixture and spread into a 9' x 13" pan.

Microwave the cauliflower for 10 minutes or until cooked well enough to puree.  Put in food processor and add the sour cream, butter, egg, and cheese.  Process until well mixed and pureed.  Pour in the bacon pieces and pulse until mixed.  Spread on top of the meat mixture. Sprinkle the top with paprika.

Bake in a preheated 350 degree oven for 45 minutes.

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Per Serving : 640 Calories; 52g Fat (73.1% calories from fat); 32g Protein; 11g Carbohydrate; 4g Dietary Fiber; 168mg Cholesterol; 966mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 8 Fat.

My Best BBQ Sauce with Sloppy Joes

This is my favorite recipe for BBQ sauce that I had before low carbing and I low carbed it, and added a few more things to jazz it up and it turned out to be a favorite in our family.  So good with sloppy joes as in the video below, and also with shredded beef, pork, or chicken.  It's just good for whatever you use bbq sauce with! 
The cauliflower pancakes in the video are from the recipe I posted yesterday.  Still using up my mashed cauliflower!  It was great with this.



                     
* Exported from MasterCook *

                            Low Carb BBQ Sauce

Recipe By     :
Serving Size  : 4  
Categories    : Miscellaneous

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  Reduced Sugar Ketchup, Heintz
  1           teaspoon  salt
  1         tablespoon  minced garlic
  2        tablespoons  Brown Sugar Twin
  2        tablespoons  apple cider vinegar
  1           teaspoon  dry mustard
     1/2      teaspoon  chili powder
  6              drops  tabasco sauce
     1/4      teaspoon  paprika
     1/2      teaspoon  garlic powder
     1/2      teaspoon  onion powder
  1           teaspoon  worcestershire sauce
  2          teaspoons  liquid smoke flavoring

Mix all ingredients together well.

Chill, or use in sloppy joes, or with any shredded meat.

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Per Serving: 26 Calories; trace Fat (7.5% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1068mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : *serving size is about 1/4 cup

Cheesy Turkey and Broccoli Casserole

Used up the rest of our turkey breast from yesterday and made a casserole tonight.  It turned out so good!  Hope you try it and enjoy...


                     
* Exported from MasterCook *

                   Cheesy Turkey and Broccoli Casserole

Recipe By     :Ginny
Serving Size  : 6    
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              cups  turkey breast, boneless and skinless -- chopped
  1              pound  cheesy Ragu Double Cheddar sauce -- (1 jar)
  1              pound  frozen broccoli flowerets
  1/4           cup  french fried Onions
                        Topping
  1              cup  Light Mayonnaise, Great Value
  1              cup  sour cream
  1 1/2        cups  parmesan cheese
  1/2           cup  shredded co-Jack cheese -- (or cheddar, or whatever)
  1           teaspoon  garlic powder
  1/4      teaspoon  paprika

Layer the turkey on the bottom of a cake pan.  Microwave broccoli florets for 5 minutes.  Chop to small pieces.  Layer on top of Turkey

Pour the jar of cheese sauce on top of the turkey and broccoli and stir it all together.  Add french fried onions and stir in.

Mix all the topping ingredients and spread on top of the casserole.

Bake in preheated 350 degree F. oven.  If you bake immediately bake for 45 min.  If you refrigerate and bake later, bake it for an hour.

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Per Serving : 555 Calories; 36g Fat (58.8% calories from fat); 43g Protein; 14g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 1176mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

Mashed Cauliflower Pancakes, Marinated Asparagus, Left over ideas

My Easter menu changed a bit, since I couldn't find a decent roaster chicken.  I got a nice turkey breast instead, which turned out great!  So on Easter we had turkey breast, mashed cauliflower (my favorite recipe for that is below), french style green beans stir fried with bacon and ff onions, my favorite asparagus recipe (below), and heavenly eggs (I just don't like the name "deviled eggs").  For dessert we had almond cake, which could have turned out better, but it was good anyway.  Used that as a short cake and topped with strawberries in sugar free glaze and whipped cream sweetened with 1 TBS. of sugar free vanilla pudding mix, and 1 packet Truvia.

Today this is what I did with the leftover mashed cauliflower to make a great sandwich.  There are many things you can do with this.  Some ideas below in the recipe.



                     
* Exported from MasterCook *

                         Best Mashed Cauliflower
Serving Size  : 4    
Categories    : Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         pound  frozen cauliflower
  1         ounce  cream cheese
  1         tablespoon  butter
  1         cup  shredded Co-Jack cheese -- (or whatever kind you like best--smoked cheddar is great!)
                        salt and pepper -- to taste
                        garlic powder -- to taste
                        onion powder -- to taste
                        bacon pieces, reduced fat

steam or microwave the cauliflower for 10 min.

In a food processor, add the cauliflower and process.

Add remainging ingredients and process until smooth

Add bacon pieces and pulse until mixed in.

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Per Serving: 77 Calories; 6g Fat (60.4% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 77mg Sodium.  Exchanges: 0 Lean Meat; 1 Vegetable; 1 Fat.

                     
* Exported from MasterCook *

                   Leftover Mashed Cauliflower pancakes

Recipe By     :Ginny
Serving Size  : 2     Preparation Time :0:00
Categories    : Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2      cup  Left over Mashed Cauliflower -- *see Note
  1         large  egg
  1         tablespoon  Carbalose flour -- *see Note

Beat all ingredients together well.

In a frying pan that has been preheated with 1 TBS. of oil, fry on both sides as you would a pancake.  Use a large flexible pancake turner to turn and turn quickly.

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Per Serving (excluding unknown items): 42 Calories; 2g Fat (49.8% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 41mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fat.

Serving Ideas : If you add vanilla to this it tastes like french toast.  Makes a great Monte Cristo Sandwich this way with turkey, ham, and swiss cheese, topped with syrup or sugar free strawberry glaze

NOTES : *See recipe for Mashed Cauliflower for nutrition info

*Can use Whey protein powder, or almond flour or flaxmeal or whatever your low carb flour you have on hand, or even parmesan cheese

                     
* Exported from MasterCook *

                       Lemon and Balsamic Asparagus

Recipe By     :Ginny
Serving Size  : 4     Preparation Time :0:00
Categories    : Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        pound  fresh asparagus
  2        tablespoons  extra virgin olive oil
  1        tablespoon  lemon juice
  1        tablespoon  balsamic vinegar
                        garlic powder -- to taste
                        salt -- to taste
                        coarsely ground pepper -- to taste

Steam the asparagus for just 3 minutes.

Immediately plunge into a bath of ice water

Place on a cookie sheet or platter and drizzle with EVOO, lemon juice, balsamic vinegar, and sprinkle with garlic powder, salt, and pepper

chill or serve immediately.

Description:
  "Asparagus is quick steamed for 3 minutes and cooled, then sprinkled with EVOO, lemon juice, and balsamic vinegar"
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Per Serving : 87 Calories; 7g Fat (65.3% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Update and Easter menu

Wow... thought I'd be doing more recipes this week being on Spring Break but had a surprise with a sore tooth that got worse and finally today got it pulled.  Not much into eating this week!  :p  But I have some time next week also so will try to get some more videos.  Got some things in mind.

This isn't food for the stomach but it is some great eye candy! I went to Macy's flower show in Minneapolis yesterday morning.  Just love to see those flowers this time of year! I got some pics  and hope you enjoy them! It was hard getting the right angles because there was a huge crowd there!  Trying to get great pics without people in them was difficult to say the least, and sometimes even getting close enough to take in the breathtaking scenery.  But I enjoyed it thoroughly!!  And on top of that I found a 5 qt stainless steel deep dish frying pan at Macy's on sale for $20!  Grabbed that one!  It was something that had been lacking in my kitchen.  Looking forward to trying out some recipes in that.

I'm looking the internet over this morning for some recipes for Resurrection Sunday!  I am planning on roasting a couple large chickens.  Mashed cauliflower to go with that and my green bean casserole which is pretty easy... I just stir fry french cut green beans in bacon grease and add bacon pieces and slivered almonds.  Think I'll add some onion to that this time.  Nobody in my family can do ham right now.  Got one on a low sodium diet and another who just got out of the hospital with ulcerative colitis.  We won't do the ham.  I'll make stuffing for the non-low-carbers in the house, mashed potatoes for them also.  (Just haven't been able to get them to like the mashed cauliflower even though I think it's great!) Probably a cake for dessert.  I am going to try that Easter Almond Cake Meme posted on the Bernstein Forum! Or I might do my zucchini cake and make a video of it.  It's so good that even the non-low carbers like it!

Well, hopefully my missing tooth won't keep me from enjoying a good meal.  I can still chew on one side anyway!  Been doing that for awhile now!  Oh yes, forgot... I want to make Lois Lang's Luscious Almond Bread which originally came from "Breaking The Vicious Cycle" also, maybe with some herbs added, like Rosemary?  Love Rosemary bread!  I've given it my own tweaks many times and have made banana bread and lemon poppy seed bread with this basic recipe.

Also intend to make heavenly eggs of course!  Bob doesn't like them, but the rest of us do, so we'll eat them.  And if nobody else does I know I will!  :)

Hope you all have a great weekend celebrating and good eats too!

Ginny

Recipe scouting

I like to scout the internet for good ones, and I found a blog today I decided to follow along with a great recipe... Healthy Magic Cookie Bars.  They look scrumptious!!!  Also looks like she has some great tips.

I also have found some good YouTube low carb channels.  Check them out: http://www.youtube.com/user/bowulf -- He has a good looking Fruit Pizza and some other good recipes.  I've tried the teriyake stir fry  which was wonderful. My whole family loved it!  I know I'm going to try more of his and keep watching.

Here are a few more that I've found that look like they have some good recipe ideas.
http://www.youtube.com/user/lowcarb360
http://www.youtube.com/user/lowcarb4life
http://www.youtube.com/user/wannnabeloser

I will share more as I find.

Hey, if you find some good ones please share!  Hope you have good low carb eating!
God bless!

Low Carb Almond Joy Bar Recipe

Here is the recipe from my Master Cook:
                     
* Exported from MasterCook *

                         Low Carb Almond Joy Bar

Recipe By     :Ginny Larsen
Serving Size  : 6   Categories: Breakfast or snack, desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2     ounces  cream cheese -- softened
  1/2   cup  unsweetened, Medium, Coconut NOW Brand -- shredded
  2     tablespoons  almond meal
  1/4  cup  Whey Protien, Vanilla, Body Fortress Super Advanced
  2    tablespoons  "Powdered Sugar" -- (or you can use 3 packets Truvia, adds 1 more net carb) *see note
                          
                        Topping
  1    ounce  unsweetened chocolate
  2    tablespoons  "Powdered Sugar" -- *see Note
  2    packets  Truvia
  1    tablespoon  butter

In a food processor, mix cream cheese, coconut, almond meal, whey protein, and sweeteners.  Process for a few seconds until well mixed.  It should be stiff.  Turn out on wax paper that has been sprayed with non-stick cooking spray.

Using the wax paper to mold shape into a long rectangle, about a foot long.

Melt chocolate and butter in microwave for 30 sec. and then at 15 second intervals until melted.  Mix in sweeteners well, and spread over the bar.

Freeze 30 min. and cut into how many portions you want. 4 to 6 usually. After 30 min. wrap in Saran wrap and keep frozen.  I take one out and keep in the frig at work until my break and have for a snack since I have to wait too long for lunch time.

Description:
  "Very creamy, coconut filling, covered in chocolate for a nice pick-me-up if meal times are too far apart."
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Per Serving: 175 Calories; 13g Fat (59.8% calories from fat); 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 70mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

NOTES : *I made powdered sugar by mixing 1/2 cup Splenda and 1/4 cup xylitol in my blender and blending until the consistency of Powdered sugar.  I store it in a jar and use as needed. This recipe uses 2 TBS. of this mixture for the chocolate coating.  You can substitute other sweeteners in the bar ingredients but you need to have xylitol or erithrytol in the chocolate coating.  Without a sugar alcohol, you won't get the same results.  Other sweeteners mixed with unsweetened chocolate just don't work well.

*6 net carbs per 1/6 bar if you use 3 packets Truvia
5 net carbs per 1/6 bar if you use 2 TBS. "powdered sugar" mixture in the bar ingredients

Low carb Almond Joy Bar?

Oooooooooooooo.... stay tuned.  I'm gonna do one for the bar I just made a couple days ago.  I needed a quick protein bar to take to work.  It is so long before I can eat lunch that I start feeling like my bgs are getting really low so I need a snack to keep me going through my next class or I start feeling like I'm going to pass out.  So I just started throwing stuff together in my food processor and out popped this thing that tasted... I'm not kidding... like an Almond Joy Bar, except I didn't put a couple almonds in the middle but hey... you can do that if you want.  Maybe will get this up tomorrow.  I'm too wiped out tonight. 

Ginny

Chicken Cordon Bleu Pie

I really liked this but I may mess with it more as far as seasonings and cooking time.  I baked it 1 hr. which I think was too long.  Next time I will check it at 30 min. I'd say probably 30 to 45 min. would be better.  I was afraid of the chicken not getting completely done I guess.  I wanted to make Chicken Cordon Bleu.  I only had 3 chicken breasts though and that wouldn't be enough, so this idea popped into my head (thank You Lord), to ground the chicken and make it into a pie.  It was good and very filling with just some mashed cauliflower to go with.




                      
* Exported from MasterCook *

                         Chicken Cordon Bleu Pie

Recipe By     :Ginny Larsen
Serving Size  : 6    
Categories    : Main dish                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     skinless boneless chicken breast halves -- quartered
     1/2           cup  parmesan cheese
  1           teaspoon  salt
     1/2      teaspoon  thyme
  1           teaspoon  garlic powder
  1           teaspoon  onion powder
  2              large  eggs
  5             slices  deli ham -- thinly sliced
  5                     provolone cheese slices
                        Topping
  16            ounces  classic Alfredo Sauce -- 1 jar
     1/4           cup  bacon bits -- (real bacon bits)

Place chicken pieces in food processor and process until ground.

Add the parmesan chees, salt, thyme, garlice and onion powder and 2 eggs and process until thoroughly mixed

Press half of the chicken mixture into a 9 to 10 in. pie plate sprayed with non-stick cooking spray.  Use saran wrap over the chicken to press it down and spread with your hands.

Layer with the ham slices and the provolone cheese slices.

Top with the rest of the chicken mixture and spread using saran wrap on top to press down to all sides.

Top with alfredo sauce and sprinkle with bacon bits

Bake in preheated 350 degree F. oven for 30 to 45 min.  Check for doneness at 30 minutes making sure the chicken is done through.  If not bake until done.

Description:
  "made from ground chicken with ham and provolone cheese in the center, topped with alfredo sauce and bacon pieces"
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Per Serving (excluding unknown items): 388 Calories; 25g Fat (60.3% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 166mg Cholesterol; 1638mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Fat.

Serving Ideas : Goes great with mashed cauliflower


Nutr. Assoc. : 0 0 0 0 0 0 0 900708 0 0 0 0

Low Carb Jelly-filled Puff Pancakes

Now and then, you just have to have a treat!  Why not one that's low carb and healthy.  I don't need to indulge in the wrong foods to have something to enjoy.  These little goodies taste like a jelly filled donut.  And they are full of the goodness of almonds and flaxmeal and oat fiber!  Make sure to use oat fiber and do not substitute oat bran or oatmeal! Oat fiber is available at Amazon.com, netrition.com, or Honeyvillegrain.com.

I get mine at Honeyville.  Best price so far.  It lasts forever, and I use it in a lot of baking things, like bread, muffins, pancakes, cake, etc.  The almond meal you can buy or make.  The flax meal you can either buy or you can get the flax seeds and grind 1/4 cup at a time in your coffee grinder.  I like Golden flax seeds the best.  Better taste and they're lighter.  Xylitol I get at our local health food store, but if you can't find it near you, you can order from netrition.com. 

So here is my video.  Recipe and nutrition info will follow:



                     
* Exported from MasterCook *

                   Low Carb Jelly-Filled Puff Pancakes

Recipe By     :Ginny Larsen
Serving Size  : 9    
Categories    : Bread                           Breakfast or snack
                desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               TBS.  flax meal, Golden -- *see Note
  3               TBS.  Almond meal
  1               TBS.  oat fiber -- make sure it is oat fiber not bran
     1/4          tsp.  baking soda
     1/4          tsp.  baking powder
  2        tablespoons  Sugar Free Torani Syrup--Vanilla flavored
  2            packets  Truvia -- *see Note
  1                     egg
  1               TBS.  oil or melted butter
          
                          


Preheat pancake puff pan on low...(on electric stove about at 3 or between 3 and 4), for 10 minutes--VERY IMPORTANT!  DON'T SKIP THIS STEP OR THEY WON'T TURN OUT! In a small bowl mix all dry ingredients.  Make a well in the center.  Add wet ingredients 1 at a time and mix the wet ingredients in the center gradually adding the dry to it from the sides until all mixed well.  Depending on how much liquid you use in sweeteners you may have to add water to get a pancake batter consistency.

When pan is preheated fill each little cup to 3/4 full with batter.  Cook about 4 min. on each side or until bubbly on top and with a skewer carefully turn each puff and cook about 3 to 4 min. on the other side.  Check to make sure it doesn't burn.  You have to cook these in a preheated pan and it has to be very low heat so that it cooks evenly and does not burn on the outside and not get done on the inside.  Let them completely cool and using a pastry filler I used  Sugar Free Strawberry Glaze to fill these.

I made powdered sugar by taking 1/2 cup Splenda and 1/4 cup xylitol and blending in my blender until the consistency of powdered sugar.  I keep this in a covered glass container and you can sprinkle or roll them in it after filling.  Tastes like a small jelly filled donut.

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Per Serving: 42 Calories; 3g Fat (59.1% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 57mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : *You can use whatever combination of your favorite low carb flours... just so you have the same amount altogether.  This combo worked well.
*If you use different sweeteners, make them equal to 1/4 cup sugar in sweetening power.

Baked Butternut Squash Casserole

Here is my latest video I did, this afternoon.  This is what we had for supper tonight.  I was afraid that it was going to raise my blood sugar way too high but it didn't!  Yay!  It was pretty good.  I think it will be good cold also with some whipped topping.  Hope you enjoy it...



Here is the full recipe and nutrition info from MasterCook

                     
* Exported from MasterCook *

                          Baked Butternut Squash

Recipe By     :Ginny Larsen
Serving Size  : 12    Preparation Time :0:00
Categories    : desserts                        Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        cups  butternut squash (about 1 small to medium squash)
  1 1/2  cups  water
  1        scoop  whey protien, Vanilla, Body Fortress Super Advanced
  2        eggs
  1/2     cup  Brown Sugar Twin
  1/2      teaspoon  salt
  1/2      teaspoon  cinnamon
  1/4      teaspoon  ginger
  1/4      teaspoon  nutmeg
  1/8      teaspoon  cloves

Cut up Butternut Squash and dice

Steam the squash for 8 to 10 minutes.

Empty into a large mixing bowl and mix until mashed well

Add the whey protein to the water, pour into mashed squash, and add the remaining ingredients.  Mix well

Pour into a 2 qt. casserole sprayed with non-stick spray and bake in a 450 degree F. preheated oven for 20 minutes.  Reduce heat to 350 degrees F. and bake 40 min. longer or until center is done.

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Per Serving: 55 Calories; 1g Fat (14.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 107mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Serving Ideas : Serve hot or cold.  Top with whipped cream if cold.  Or serve hot with butter and sprinkle with Brown Sugar Twin or Diabetasweet.  Or mix xylitol and cinnamon and sprinkle on top.

Roasted Red Pepper and Sausage Soup

Finally got this video uploaded, so I'm posting it and re-posting the recipe so it has it's own page.



                     
* Exported from MasterCook *

                   Roasted Red Pepper and Sausage Soup

Recipe By     :Ginny Larsen
Serving Size  : 8     Preparation Time :0:00
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32       ounces  roasted red peppers -- 2 16 oz. jars
  32       ounces  chicken broth
  1         package  sliced fresh mushrooms -- (8 ounce)
  1         tablespoon  dried basil
  1         tablespoon  dried oregano
  1         teaspoon  garlic powder
  1/2      teaspoon  salt
  1         tablespoon  cooking wine
  1         tablespoon  extra virgin olive oil
  4         fully cooked pork sausage patties

 Place roasted red peppers in a blender or food processor, and blend until smooth.
 

  In a large saucepan, mix roasted red peppers, chicken broth, sausage, and mushrooms. Season with basil, oregano, garlic powder, salt, cooking wine and olive oil.  For extra garlic flavor add minced garlic. Bring the mixture to a boil.  Simmer for 15 minutes.

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Per Serving: 170 Calories; 12g Fat (63.3% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 628mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Serving Ideas : Add dreamfields pasta if you like

How To Make Blanched Almond Meal

Doing low carb, you need alternatives to wheat when baking.  I use almond meal a lot in my baking, along with flaxmeal, and sometimes I use Carbalose and Wheat Protein Isolate.  I know many cannot tolerate wheat at all, so if you see a recipe with Carbalose or Wheat Protein Isolate, you can probably just use a almond meal, or flaxmeal or a combination of the two.  I haven't figured out yet if wheat protein bothers me.  I seem to feel no difference with or without it, and sometimes it really helps out, like in pizza crust!  I seem to be more bothered by the bran in wheat than the protein.  And my blood sugar seems to tolerate it, so I use it on occasion.  Some use coconut flour also, which I haven't tried yet.  I may try it some day, but all these flours are not cheap!  I try to save my baked goodies for the weekend.  If I have baked goodies every day, it is costly and it adds weight... yes even if it's low carb. 

Almond meal is pretty expensive if you buy it.  The best place to get it is Trader Joe's for $3.99 a lb.  But it's not blanched.  Some recipes you just have to have blanched for the best outcome.  So I used to blanch my own.  That was work!  I really worked for my bread!  Ha!  I found an easier faster way.  So the video below shows my method.  Seems everyone comes up with their own.  This is just mine.  Works best for me.

Chicken Crusted Pizza

* Exported from MasterCook *

Chicken Crusted Pizza

Recipe By :Ginny Larsen
Serving Size : 4
Categories : Main dish Poultry


-------- ------------ --------------------------------
Crust:
1 lb. ground chicken breast meat
1/2 cup parmesan cheese
2 eggs
italian seasoning
garlic powder
onion powder
salt

Toppings:
15 ounces stewed tomatoes -- drained
2 tablespoons garlic
2 tablespoons extra virgin olive oil
1/4 cup spinach
1 cup shredded Co-Jack cheese
1 tablespoon bacon pieces, reduced fat
1/4 cup chopped mushrooms
1/4 cup sliced black olives
1/2 cup chopped ham

(I didn't measure the seasonings... just sprinkle them in to your taste)

Mix all the crust ingredients in a food processor and spread in a greased cake pan or small cookie sheet, or pizza pan. Bake in preheated 450 degree oven for 10 min.

Toppings:
I used a can of stewed tomatoes, with the juice drained, (more carbs) but you can use just regular canned tomatoes. I crushed them good by squeezing them with my hand, added garlic, about 2 TBS. or more of EVOO, and spread some of that on the crust.
Then I took canned spinach and squeezed out all the water good and dotted some of that over the tomato.
Cover with shredded cheese. Top that with bacon pieces, mushrooms, and black olives. I added some chopped ham also.

Bake about 15 min. more.

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Per Serving: 391 Calories; 25g Fat (58.0% calories from fat); 31g Protein; 10g Carbohydrate; 2g Dietary Fiber; 169mg Cholesterol; 675mg Sodium. Exchanges: 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

Serving Ideas : Variation:
For Mexican pizza: Instead of italian seasonings add cumin and hot sauce and a half can of chopped green chilies to the chicken

For toppings:
salsa, cheddar cheese, bacon pieces, black olives, mushrooms, green peppers or chopped chilies

The start of a blog

Today I decided to start a blog. I am a type 2 diabetic. I chose to control my diabetes by eating low carb. In the beginning I rebelled strongly inside against this. I love my carbs. I love pizza, bread, cake, donuts, and all the good things you can't eat if you low carb. Or can you? I have found that there are so many good ways to eat low carb that I'm never unsatisfied, either for lack of variety, or for good taste. I am finding a lot of creativity in new ways to use vegetables that I never would have before. I'm finding that I eat more vegetables than I ever did before. I'm also finding that I am satisfied with much less and don't get hungry most of the time between meals. If I do, it's normally because I ate too many carbs. I lost 30 lbs. when I first began low carbing, according to Dr. Bernstein's Diabetes Solution. I would encourage anyone with diabetes or "prediabetes", or any other blood sugar problems to visit the site and browse through the chapters of his book he has online for all to read. There are many myths about low carbing. I've found it to be the easiest diet to stay on, and for me, it's no longer a diet, it's my way of life. It has to be. It's that or have high blood sugar with all the ramifications of that, go on meds or insulin, or both, which I don't want to do, or end up like so many with all the complications and amputations that go with diabetes. I don't want to go there. I was never going to get this disease that seems to be in my genes. But I did. So now I'm going to do my best to not let it get me. I'm not an expert on all the science behind low carbing and diabetes. I'll leave that to others who are, and now and then point to them through a link perhaps.

So since doing this low carb thing for 4 years now, I've come up with some pretty good recipes, and also have found some pretty good ones from others online. I'd like to share them with whoever out there is needing some ideas. Besides this gives me a place to keep all my recipes in one place. I'm also thinking maybe I will try some cooking videos. We'll see where this goes.

I did do one cooking video, which was an experiment really, and was done with my webcam. Not all that high tech, but hey... the recipe was the best! Unfortunately, I was not able to upload it here for some reason. I guess I'll have to find out what kind of videos I can upload and how to format them better. Until then, here is the recipe...


* Exported from MasterCook *

Roasted Red Pepper and Sausage Soup

Recipe By :Ginny Larsen
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces roasted red peppers -- 2 16 oz. jars
32 ounces chicken broth
1 package sliced fresh mushrooms -- (8 ounce)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon cooking wine
1 tablespoon extra virgin olive oil
4 fully cooked pork sausage patties

Place roasted red peppers in a blender or food processor, and blend until smooth.


In a large saucepan, mix roasted red peppers, chicken broth, sausage, and mushrooms. Season with basil, oregano, garlic powder, salt, cooking wine and olive oil. For extra garlic flavor add minced garlic. Bring the mixture to a boil. Simmer for 15 minutes.

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

Per serving: 170 Calories; 12g Fat (63.3% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 628mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

This is also good with Dreamfield's pasta if you can handle it.