Cajun Stew
Serves:A lot.
CarbsPerServing:Mostly from tomatoes (net 3 per 1/2 cup)
Prep Time:30 min
Effort:Easy
Ingredients:
2 large cans peeled crushed tomatoes
1/2 can tomato paste (small)
3/4 lb ground beef
8 hot italian sausagesdiced green pepper and onion
oregano, parsley and thyme
hot sauce
red pepper flakes
salt and pepper

How to Prepare:
Place tomatoes in tall pot (make sure you check the label for no
sugar added, net carbs should be 3 for a 1/2 cup serving), add the
tomato paste, spices and diced vegetables while browning the ground
beef and sausages. Prick the skins of the sausages as they brown.
When the meat has been browned, drain well, add to the stew pot.
Simmer for about two hours until the meat is tender. Depending on
seasoning, stew will be tangy but not too hot.

Tags: copycat recipes, slow cooker recipes, soups and stews, low carb recipes, southern cooking

Green Eggs and Ham
Serves:1
CarbsPerServing:5-8
Prep Time:15 mins
Effort:Easy
Ingredients:
2 eggs
1/4 - 1/2 avacado
salt and pepperslices of ham
(or bacon)

How to Prepare:
Hard boil the eggs and mash or chop them up while still warm. Mix
with the avacado to make a green egg salad. Add salt and pepper to
taste. (You can also add a little cream.)

Lightly fry the slices of ham and serve with the egg salad.

I like to use the egg salad chilled and roll it up in slices of cold
ham like a crepe.

The kids will love it!

swiss canadian bacon and eggs
Serves:4,10,5
CarbsPerServing:4
Prep Time:a few mintues
Effort:Easy
Ingredients:
8 large eggs1/4 cup milk1/2 tea. salt1/4 tea. pepper1/3 cups finely
chopped green onion, divided4 oz swiss cheese
How to Prepare:
preheat broiler.in medium mixing bowl whisk together eggs, milk,
salt and pepper until well blended. Stir in all but 2 tbl
onionsplace 12″ skillet over med-low heat until hot. coat skillet
with cooking spray, add egg mixture. cover tightly; cook 14 min or
until almost setarrange bacon in pinwheel on top of egg mixture. top
with cheese;place under broiler 2 min or until cheese is bubbly; top
with remaining 2tbls onion. cut into 4 wedges serve immediately

Tags: slow cooker recipes, free recipes, low carb recipes, crockpot recipes, cooking recipes

Pecan Macaroons
Serves:7
CarbsPerServing:27g total
Effort:Easy
Ingredients:
1 egg white
1/2 cup artificial sweetener1 cup ground pecans

How to Prepare:
Beat egg whites until stiff peaks form Add Splenda Fold in pecans.
Drop by tps. full onto greased cookie sheet. Bake at 375 until
golden brown or about 8 - 10 minutes.

I usually triple this recipe. Original calls for 1/2 cup sugar. Very
light and very good.

Meringue Cookies
CarbsPerServing:28g carbs total
Effort:Easy
Ingredients:
4 egg white
dash salt
dash cream of tartar
1 teaspoon vanilla2 tablespoons good
chocolate
1/2 cup nuts — to 3/4 cup,
chopped
1/2 cup unsweetened
coconut meat — finely
shredded

How to Prepare:
you need to be home (and
patient)for at least an hour
to make these

preheat oven to 275 butter
cookie sheet well

Beat egg whites until stiff
with dash of salt and dash
of cream of tartar
Add vanilla ( or another
extract) In food processor
grate chocolate Chop nuts.
Mix chocolate, nuts and
coconut, then fold into
eggwhites. Make
Tablespoonsful into cookie
size drops on buttered
cookie sheet–they will not change shape
or spread or anything—
Bake at 275 for 30 minutes.
DO NOT OPEN OVEN FOR
ANY REASON NO MATTER
WHAT OR THESE WILL BE
RUINED!!!!!!! Turn oven off
leaving cookies inside for 2
(two) more hours WITHOUT
OPENING OVEN AT ALL!!!!!!

NOTES : Carbs for
chocolate not included in
above total - adjust
accordingly 15 carbs
included
for nuts.

Serving Ideas : there are
lots of great combinations,
and these are about 1 carb
per
cookie. you could add a half
a teaspoon of stevia to the
eggwhites, but I try to cut out
sweet everywhere I can.
Addiction, you know.

2 T butterscotch chips and
cashews
2 T dark chocolate and
walnuts
2 T white chocolate and
macadamias
2 T milk chocolate and
pecans
sometimes it is hard to
have the chocolate around. I
try to buy tiny
quantities of good
(expensive) stuff at a local
health/premium food co-op.

Tags: campfire cooking, healthy cooking, weight control, low fat recipes, crockpot recipes

Chicken Marsala
CarbsPerServing:20g total
Effort:Easy
Ingredients:
2 cooked chicken breast halves — (2 to 3) cubed
2 cups heavy whipping cream
1/4 cup chicken broth
3 ounces Marsala Wine
2 tablespoons butter2 tablespoons olive oil
2 cloves garlic — thinly sliced, optional
4 mushroom — sliced, optional
1/2 teaspoon nutmeg

How to Prepare:
Cook chicken until desired tenderness in some olive oil (keep in
mind that the chicken will continue to cook a little bit after the
sauce has been added. Add mushrooms, thinly sliced garlic and
nutmeg. Cook until garlic and mushrooms just begin to soften.

Add marsala wine. Leave in for about three seconds and then add
chicken broth and simmer for about 2 minutes.

Stir in cream and simmer until reduced to desired thickness.

Presto! Chicken Marsala. YUM!

You can play around with the chicken broth to cream ratio to find
out which way you like your sauce. Be careful with the Marsala wine,
though, because it’s 3 grams of carbs per ounce.

chicken bullseyes
Serves:4
CarbsPerServing:0 per piece (depending on cheese and ham used)
Prep Time:1/2 hour
Effort:Average
Ingredients:
4 boneless chicken breast’s
4 slices hormel ham sliced thick at deli
4 slices american cheesetoothpicks

How to Prepare:
pound chicken with meat tenderizer. place 1 slice of ham and cheese
in center of each piece of chicken.Roll chicken end to end flip on
side and stick with toothpick to hold.(they will look like a
bullseye if rolled correctly). bake @ 350 for 35-40 min.

Tags: campfire cooking, french cooking, healthy recipes, healthy cooking, webkinz recipes

Meaty Cheesey Cajun Balls
CarbsPerServing:7g carbs total
Effort:Easy
Ingredients:
1 1/2 pounds lean ground
beef
1 egg
Cheddar cheese — cubed
and frozen1 tablespoon cajun spice
salt — to taste
pepper — to taste

How to Prepare:
Mix ingredients in large
bowl Form mixed meat into
golfball size meatballs
Then Carefully push frozen
cheddar cubes into
meatballs
leave the opening where
the cheese went in open so
the cheese wont leak
out when they’re in the oven
sprinkle with a little more
cajun spice just for fun
Then bake at 400 degrees
for aprox 30 minutes
NOTES : Counts for
cheddar cheese not inluded
in totals.
Meat Paprika
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 pkg grnd meat-browned
1 can of consomme
garlic powder to tastelots of paprika
chopped onions-remember
to remember where you are
on the diet and add amount
acccordingly

How to Prepare:
I kind of threw this together
and by gum my husband
liked it!
when consomme has
cooked down add sour
cream and stir til heated. Meatloaf, for people who like meatloaf
Serves:10
CarbsPerServing:10g carbs total
Effort:Easy
Ingredients:
1 pound ground beef
1 pound ground pork
1 pound pork sausage —
bob evans, no sugar
2 eggs1/4 cup heavy cream — to
1/2 cup - to moisten
1 cup cheddar cheese,
shredded — or mozarella
1 teaspoon chili powder —
or 2
bacon strips

How to Prepare:
mix one pound ground beef,
one pound ground pork,
one pound ground
sausage, (i use bob evans
sausage, no sugar).
Add two eggs, apx. 1/4 to
1/2 cup cream to moisten, l
cup shredded cheese
(chedder or mozarella, or
your
favorite,)add apx. one or two
teaspoons chilli powder,
mix throughly, put in loaf
pan, lay strips of bacon on
top.
Bake at 350, apx one hour
or till done. slice and eat.

Tags: Cooking, cooking school, cooking light magazine, crock pot recipes, Healthy Food

Pork Tenderloin a la King Serves:4 CarbsPerServing:5
Prep Time:no more than 10 min Effort:Easy
Ingredients:
3 Tablespoons Knorr brand french onion soup mix, or to taste

1 cup heavy cream1 1/2 pounds pork tenderloin, cut into 1-inch
pieces

1 8oz package mushrooms, trimmed and quartered

How to Prepare:
Preheat oven to 350 degrees. In a bowl, mix soup mix and cream. In a
casserole sprayed with cooking spray (for easy clean up), combine
pork and mushrooms. Pour cream mixture over pork and mix well to
combine. Cover with foil and bake for 25-30 min or until cooked
through. This is wonderful and you could probably try this with beef
or chicken. Enjoy!!!!!!

Easy Cuban Pork Effort:Easy
Ingredients:
Marinade:
1 cup fresh orange juice 1 cup fresh lemon juice
1 cup olive oil 6 garlic gloves - minced
2t cuminFor Pork: 5-7lb pork shoulder
2T liquid smoke 2T coarse salt

How to Prepare:
–Mix marinade ingredients together, and pour over pork shoulder.
–Cover and refrigerate 4 - 24 hours (the longer you marinate, the
more flavour it will have)
–Preheat over to 500 degrees
–Lay heavy duty foil on work surface.
–Place drained pork shoulder on foil.
–Cover pork with another piece of heavy duty foil and make a
“packet” (it should all be tightly sealed).
–Place on rack in roasting pan and pour 2″ water into pan.
–Roast at 500 degrees for 30 minutes.
–Turn down oven temp to 350 and continue roasting for 30-35 min PER
LB of roast.

The meat will fall apart when you are finished.

Tags: super foods recipes, copycat recipes, soup recipes, Healthy Food, free online recipes

FILLING. Boil without stirring until it is clear
one cup of sugar wet with a little water; remove
from the fire and stir into it three-quarters of a cup
of figs chopped fine and a quarter of a cup of cur-
rants, washed and dried. Spread two of the layers
with this, put them together and ice top and sides
with a plain icing made as follows: The whites of
two eggs beaten to a froth and one and a half cups
of powdered sugar stirred into it and flavored with
almond extract.

GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses,
one cup of milk, the third of a cup of butter, one egg,
one slightly heaping teaspoonful of soda sifted with
the flour, one heaping teaspoonful of ginger, one cup
of currants. Beat the egg a little, add the molasses
with the butter melted and stirred into it, then the
currants, about half the milk, all of the flour, beat
well and add the rest of the milk. Bake in two cakes
in a quick oven from twelve to fifteen minutes. Use
the chocolate filling, given for chocolate layer cake,
and ice the top and the sides with the same.

Tags: cooking school, free recipes, diabetic recipes, crockpot recipes, free online recipes

ORANGE ICE.

Boil a quart of water and a pound of sugar to-
gether for ten minutes, skim and strain and set aside
to get cold. Then add the juice of twelve oranges
and two lemons, put in the freezer; when it com-
mences to freeze stir in the whites of two eggs beaten
to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and
three-quarters of a pint of water. Sprinkle the sugar
over the berries, stir well and mash with a wooden
spoon, strain and press through a sieve, pouring the
water over it gradually until all is used. Put into
the freezer; when it begins to freeze the whites of
two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a
quart and a pint of currants, mashed and put
through a sieve, and a quarter of a pound more
sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of
sugar boiled and skimmed as before, and the juice of
one lemon and a large, perfectly ripe pineapple, care-
fully peeled and shredded fine with a silver fork;
freeze.

LEMON ICE.

One quart of water, a pound and a quarter of
sugar, the juice of six large, fine lemons. Prepare as
before, adding the beaten whites of two eggs when it
begins to freeze.

RASPBERRY ICE.

Follow the directions for strawberry ice, adding
the juice of two lemons. Any ripe fruit may be used,
such as peaches, apricots, plums and red currants,
sweetening as they require.

Tags: slow cooker recipes, Misc Recipes, campfire cooking, restaurant recipes, weight loss

APPLE CUSTARD Grate some good, tart cooking apples enough to measure one quart. Beat a generous tablespoon- ful of butter and seven tablespoonfuls of sugar to a cream, add to this four egg yolks beaten light, then the apples and the grated rind of a lemon, and lastly the whites of four eggs beaten to a stiff froth. It can be baked in puff paste or without. Serve cold. APPLE CUSTARD, No. 2. Pare, core and quarter half a dozen fine, large cooking apples, put them in a double boiler with the grated rind of half a large lemon, cook until tender, and press through a sieve ; there must be three-quar- ters of a pint of the puree. Add an ounce and a half of granulated sugar and set it away to get cold. Then beat three eggs very light and stir gradually into a pint of rich milk alternately with the apple puree, add a little cinnamon, pour it into a pudding dish and bake about twenty minutes. Serve cold with a little cinnamon and sugar sifted over it. BAKED APPLE DUMPLINGS. Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well do not use the hands; then add milk enough to moisten it, about a quarter of a pint. Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill -with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven. The time will depend upon the apples about half an hour. Serve with cream. APPLE FLOAT. Have a pint of apple puree, made from nice tart apples, sweetened to taste and flavored with the grated rind of lemon and cinnamon, or nutmeg if pre- ferred. Set it on the ice that it may be very cold, beat the whites of two eggs to a stiff froth and add to the puree of apples, and serve with cream. APPLES FRIED. Wash and wipe some tart cooking apples, cut in slices a quarter of an inch thick, core and fry them in butter until tender and brown, dredge them with sugar and serve hot. APPLE MARMALADE Two pounds of tart cooking apples, one pound of sugar, one pint of water, one lemon and some blanched almonds. Stir the sugar and water to- gether and boil it until it strings from the spoon, then add the apples pared and cored and cut in small pieces, cook until very thick, flavor with the juice and grated peel of a small lemon. Turn into a wet mould, when cold set on the ice. Turn out on a glass dish, stick it thickly over with the blanched almonds, garnish with whipped cream and serve with cream. APPLE MERINGUE. Put a pint of apple sauce, made of tart cooking apples, slightly sweetened, into a pudding dish. Beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar, flavor with a very little extract of lemon a few drops only and spread over the apple sauce, and bake twenty or twenty-five min- utes. Make a custard of the four egg yolks and a pint of milk, sweeten to taste and flavor with va- nilla. Serve the meringue very cold in the dish in which it is baked, with the custard as a sauce in a sauceboat or glass pitcher. APPLE PUDDING Take some tart cooking apples, pare, core and slice them and lay in cold water for a few minutes to prevent them from turning dark. Put the apples in a porcelain lined or granite saucepan and add water as deep as the apples, but not to cover them. Cover the saucepan tightly and let the apples cook until tender, then mash well, add sugar, grated lemon peel and cinnamon to taste. Put it back on the stove, and when it comes to a boil add a tablespoonful of potato flour mixed with a little cold water, stir well and let it cook for a few minutes. Turn it into a mould and serve the next day with cream. APPLE PUDDING. No. 2. Prepare the apples as for Apple Pudding, No. 1. When tender mash through a colander, and put the puree back on the stove. When it boils stir in a very heaping tablespoonful of potato flour mixed with a little cold water, and let it cook for a few minutes. Remove from the fire, stir in a wine glass of sherry. Turn into a mould, set it on the ice until the next day and serve with cream.

Tags: Misc Recipes, special recipes, crock pot recipes, dutch oven cooking, german recipes

FRENCH CARROTS AND PEAS.

Take a pint of young peas and two bunches of
French carrots, cut in slices or fancy shapes (stars or
clover leaves), cook each vegetable by itself in as little
water as will cook them. When they are both tender
put them together into a saucepan, add a heaping
tablespoonful of butter and half a tablespoonful of
flour rubbed together, and if there is not enough
water left, add enough to make a gravy. Canned
instead of fresh peas may be used ; drain the water
from the peas and stew the carrots in it, and follow-
the recipe as above.

SPINACH PUDDING.

Make a sauce of one ounce and a half of butter,
one ounce of flour, a scant half cup of rich milk, half
a teaspoonful of sugar, a grating of nutmeg, if liked,
and salt and pepper to taste. When this conies to a
boil, add an even cupful of spinach that has been
cooked and finely chopped, and from which the water
has been well pressed out. Remove from the stove,
and stir into it two beaten eggs. Grease a mould,
sprinkle it with dried and sifted bread crumbs, turn
the pudding into this, set the mould in a pan of hot
water, put in the oven, cover it to prevent browning
and bake nearly three-quarters of an hour. Turn
out on a platter, have ready a cream sauce to pour
around the pudding, garnish with hard-boiled eggs,
cut in quarters lengthwise, and parsley. If any is
left over, cut in slices, and warm over in a cream
sauce and serve for luncheon. It will keep for days.

SPINACH BALLS.

Put a slightly heaping tablespoonful of butter,
a tablespoonful of cream, and half a teaspoonful of
sugar into a saucepan on the stove, mix well, and
when it boils add a heaping tablespoonful of flour
as much as will stay on the spoon let it come to a
boil, and then add three-quarters of a cup of cooked
and finely chopped spinach, beat well and remove
from the fire. When cold add two eggs, one at a
time, season with salt and pepper to taste and half a
saltspoonful of powdered mace. Have a saucepan
of boiling water, slightly salted, on the stove ; dip a
tablespoon in cold water, and then take up enough
of the spinach mixture to make an oblong cake, in
shape like an egg cut in half lengthwise, then dip the
spoon in the boiling water and let the cake float off.
Use all the mixture in this way. The balls will cook
in four or five minutes, and they must not boil too
fast or they will break. Let them drain in a colander
while making a cream sauce, and when the sauce is
made put the balls into it and let them come to a
boil, turn out on a platter and garnish with parsley.

Tags: nutritious foods, german recipes, crock pot recipes, healthy recipes, food recipes