Spaghetti (Squash) Pie
CarbsPerServing:44 total recipe exluding
tomato sauce
Effort:Easy
Ingredients:
3 cups spaghetti squash — cooked, strands
1 egg — beaten
1/3 cup parmesan cheese
1 tablespoon butter — melted
1 cup ricotta cheese
1 egg — beaten
1/2 pound ground beef — or bulk Italian Sausage
1/2 cup chopped onion1/4 cup green pepper — chopped
2 small cans tomato sauce
1 teaspoon garlic powder
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried basil — crushed
1 teaspoon dried parsley — crushed
1/2 cup shredded mozzarella cheese

How to Prepare:
Mix squash, 1 egg Parmesan Cheese and butter well. Press evenly into
a 9″ pie plate to form crust.
Mix Ricotta and 1 egg and spread evenly over squash mixture in pie
plate.
In large skillet, brown meat with onion and green pepper. Drain off
excess fat. Add tomato sauce and spices. Simmer a few minutes, then
spoon over Ricotta mixture in pie plate.
Bake at 350 for approximately 15 minutes. Sprinkle mozzarella over
top, then bake an additional 5 ? 10 minutes to melt cheese and set
crust. Let sit 5 ? 10 minutes before
cutting.
——-
Wondering about spaghetti squash?
It is a sorta football-shaped squash, fairly large and quite yellow
in color. Cut it in half lengthwise (it is pretty hard to cut-be
careful!) and scoop out the seeds in the middle.

To oven bake, place in a baking pan, cut side down, with 1″ water.
Bake at 350 for 20-30 minutes (until its somewhat soft). To
microwave bake, place in glass pan, cut side
down, with 1″ water and nuke on med-high for at least 10 minutes
(until somewhat soft).

After cooking, use a fork to remove the pulp from the rind-it’ll
come out in spaghetti-like strands.

The smallest one I’ve ever bought yielded 3 c. strands. Larger ones
may yield 3 c. per half of the squash!

Tags: diabetic recipes, easy recipes, food recipes, french cooking, nutritious foods

Green Bean Casserole
Serves:10 CarbsPerServing:35 total recipe excluding cheese
Effort:Easy
Ingredients:
2 cans green beans, canned — french cut
4 ounces mushroom stems and pieces — drained
1/2 medium yellow onion — sliced thin, separated into rings
2 stalks celery — sliced small
2 tablespoons butter1/2 cup heavy cream
1/4 cup mayonnaise
1 cup assorted cheeses cut into small — jack, pepper jack, cream
-your choice) diced
3/4 teaspoon salt — or 1/2 lite, and 1/4 reg
1/2 teaspoon pepper
1/2 teaspoon garlic powder

How to Prepare:
Melt the butter in a skillet and sautee the onions, celery and
mushrooms until soft(about 7-8 minutes). Mix the mayonnaise and
cream. Mix everything together in a casserole and bake at 350f,
covered, for 30 minutes. Uncover and brown if desired.
Green Bean Parmesan
CarbsPerServing:29 total recipe excluding
garlic powder and parmesan
Effort:Easy
Ingredients:
1 pound green beans — fresh
1/4 cup melted buttergarlic powder — to taste
parmesan cheese — to taste
How to Prepare:
Par-boil green beans rapidly for 10-15 minutes. Drain water.
Put beans in 13×9 casserole dish. Toss with butter, garlic and
cheese.
Bake for 10 minutes at 400 degrees.
good! Beans are still slightly crunchy!
You can do this with fresh asparagus too!
Green Beans a la Cheese
CarbsPerServing:20 total recipe
Effort:Easy

Ingredients:
2 cans green beans, canned — french cut2 cups grated cheese
Paprika

How to Prepare:
Drain green beans; mix in 1 c. cheese; place in microwave safe dish.
Sprinkle top with rest of the cheese and paprika. Nuke for about 2
1/2 to 3
minutes on high.

Tags: cooking recipes, Cooking, easy recipes, healthy recipes, cooking light recipes

Modified Basic Protein Bread
Serves:1
CarbsPerServing:21g carbs total
Effort:Easy
Ingredients:
3 eggs — separated
2 tablespoons sour cream
2 tablespoons butter —
melted1/2 cup soy flour
1 tablespoon baking
powder

How to Prepare:
Preheat ove to 350. Butter a
glass loaf pan ( Glass is
the best, I have
tried the other kind but they
don’t work as good)
Measure out Soy Flour and
baking powder. Stir good
with wire wisk. Set
aside. Put your egg whites
in a separate bowl from
yolks.
Mix the yolks, sour
cream,and melted butter
and beat real good. (Make
sure
butter is not to hot when you
pour in egg and sour
cream).
Beat your egg whites until
stiff but not dry. Add egg yolk
mixture and dry
mixture and beat til just
mixed good, scrapping
sides of bowl. Pour into bread pan. Bake at 350
Degrees, for 20 to 25
mimutes. This bread does
not rose to
much if any. I usually triple
the recipe and put in 3 pans
and freeze 2
and keep the other in refrig.
Eat with lots of real good
butter.
Note: I only eat this with my
breakfast except
sometimes I have a piece
with
dinner. I just don’t like eggs
with out bread. This taste
like corn bread
to me.

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Cream Cheese Pastry
Serves:5
CarbsPerServing:21g carbs total
Effort:Easy

Ingredients:
Pastry:
3 eggs — room temp -
reserve 1/2 yolk for filling
1/4 teaspoon cream of
tartar
1/4 cup artificial sweetener
— heat stable like splenda
1 teaspoon cinnamon
3 tablespoons ricotta
cheeseFilling:
4 ounces cream cheese
1/2 egg yolk reserved from
Pastry
1/4 cup artificial sweetener
1/4 teaspoon vanilla

How to Prepare:
Pastry: Seperate eggs
carefully,reserving 1/2 yolk
for the filling.
Whip whites till very stiff with
cream of tartar.
Mix the remaining yolks,
cinnamon,cheese and
sweetener until smooth.
Fold yolk mixture into
beaten whites and portion
into 6 mounds on a
buttered cookiesheet,make
make an indentation in the
top of each roll to hold
filling.

Filling: Microwave cream
cheese until soft enough to
stir into a smooth pasty
consistency.
Add remaining ingredients
to cream cheese and stir
until smooth. Fill each roll
on the cookie sheet with
filling.
Bake 40 minutes in a 300
degree oven. Bake until
golden

Tags: cooking light magazine, southern cooking, slow cooker recipes, food recipes, soup recipes

Ham Steak with Onion Gravy Serves:10 CarbsPerServing:30g carbs total
Effort:Easy
Ingredients:
1 ham steak — 1.5 inches thick 2 cups sliced onions - thinly sliced
1 cup sour cream1/8 cup heavy cream 1/8 cup warm water

How to Prepare:
Pan cook ham steak on both sides. Remove from
pan. Add onions to pan and cook until browned. Mix
heavy cream with water.Add sour cream and
heavy cream/water to pan heat through. Pour over ham steak.
Spicy Mushroom Pork Chops Serves:6 CarbsPerServing:1.9 per serving
Effort:Easy
Ingredients:
6 boneless pork chops 1/3 cup chopped onions
4.5 oz can mushrooms w/liquid
2 tbsp LC BBQ sauce of choice1 tbsp Louisiana Cajun Seasoning
2 tbs Mesquite Liquid Smoke salt and pepper to taste
How to Prepare:
Trim excess fat off of pork chops. In large non-stick pan put pork
chops on medium heat. Pour liquid smoke over them. Sprinkle with
cajun seasoning and salt and pepper. Cook until done about 1/2 way
through. Turn pork chops over, cook about 5 more minutes. Add rest
of ingredients to pan. Cook covered over medium high heat, stirring
sauce around pork chops occasionally, making sure mushrooms and
onion are in sauce. Cook for 15 more minutes, turning chops again
1/2 way through. Serve chops with sauce on top.

NOTE: Carb count does not include BBQ Sauce.

Shaking Bake Mix for Pork Chops Serves:10,5,7 CarbsPerServing:2g carbs total
Effort:Easy
Ingredients:
3/4 cup finely crushed pork rinds 1 teaspoon salt
1/4 teaspoon paprika1/4 teaspoon garlic powder
1/4 teaspoon onion powder 1 splenda packets

How to Prepare:
Preheat oven to 400′. Place all ingredients in a large
plastic bag. Lightly moisten pork chops with water and
place in bag and shake.Arrange pork chops on a
baking sheet and bake 45 minutes with a bone, and
20 minutes without a bone, or until you can tell yourself
the pork is cooked. NOTES : Counts for natural
peanut butter not included in totals.

Tags: nutritious foods, cooking light magazine, free online recipes, cooking recipes, weight control

Pigs in a Blanket Serves:5 CarbsPerServing:12g carbs total
Effort:Easy
Ingredients:
1/3 cup atkins bake mix 1 tablespoon sweet dairy whey
1/8 cup artificial sweetener — splenda 2 eggs1/4 cup half and half
1 dash nutmeg 1 pinch salt 6 sausage links

How to Prepare:
mix all ingredients.make 6 silver dollar size pancakes,
butter and sprinkle with splenda. Then wrap
around a cooked sausage link.
Leftover Pork Stirfry (easy) CarbsPerServing:11g carbs total Effort:Easy
Ingredients:
12 ounces cooked pork — shredded or chopped
2 tablespoons soy sauce 4 cups bok choy — chopped
1/4 cup oil — for cooking1/2 cup water 1/2 teaspoon ground black
pepper 1/2 teaspoon garlic powder

How to Prepare:
Stir fry pork in hot oil for 2 minutes, then add
remaining ingredients.Cover and reduce heat - let
steam 5-7 minutes, stiting every 2 minutes to
prevent burning and sticking.
Simple Pork Chops CarbsPerServing:10g carbs total Effort:Easy
Ingredients:
4 boneless por chops about 1 1/2 in. thick
1 cups sauerkraut — I used the kind in the bag (1 to 1
1/2)1/2 cup Atkins Pancake Syrup

How to Prepare:
Place the pork chops in a baking dish. Surround them
with the sauerkraut.Make sure there is enough
fluid so that they have a chance to absorb the
moisture. If there is not enough, they will be dry.
Take the pancake syrup and pour it over the
dish. Try to even it out. If you need more, you
can use it because it is zero carbs. Bake at 350-375
degrees for an hour.Check to make sure pork is
done. It has sort of a sweet and sour taste,
and the chops were moist and tender.
NOTES : Counts for syrup not included in totals.

Tags: nutritious foods, cooking light magazine, german recipes, diabetic recipes, low fat recipes

CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonftil
of butter, the yolks of two hard-boiled eggs mashed
very fine and a teaspoonful of mayonnaise dressing.
Mix the ingredients thoroughly; butter before cut-
ting from the loaf some slices of brown or white
home-made bread ; spread with the mixture and fold
together.

CELERY SANDWICHES

Use dainty little baking powder biscuits freshly
baked but cold, or white home-made bread for these
sandwiches. Only the very tender part of celery
should be used and chopped fine and put in iced water
until needed. Add a few chopped walnuts to the
celery and enough mayonnaise dressing to hold them
together; butter the bread before cutting from the
loaf, spread one slice with the mixture and press an-
other over it. If biscuits are used, split and butter
them. They should be small and very thin for this
purpose and browned delicately.

NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut
in very thin slices; spread with a filling of cream
cheese and chopped walnut meats ; press a buttered
slice over it. They may be cut in fingers, rounds or
half-moons. The proportion is three-quarters of a
cup of nuts to a ten-cent package of Philadelphia
cream cheese. This quantity will make a large num-
ber of sandwiches.

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Wash and peel the artichokes, cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it. The vinegar will pre- vent them from turning dark. When ready to serve, place in the center of nice, fresh lettuce and serve with a French dressing. SALAD A LA MACEDOINE. Take several kinds of cold boiled vegetables in equal quantities, such as green peas, string beans, flowerettes of cauliflower, asparagus points, a small potato and a French carrot cut in small dice, and a little green pepper if liked ; mix together and serve in a nest of fresh, crisp lettuce with a French dressing, or mayonnaise, if preferred. ASPARAGUS SALAD. Select very tender asparagus, cut off all the woody part and boil until tender, set aside to get cold, and then put on ice until serving time ; arrange nicely on a platter or individual plates and serve with either mayonnaise or French dressing.

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This is probably one of the strangest questions. I have an illiterate grandmother and i want to do something nice for her birthday. She’s probably the smartest person i know even though she never had a formal education. She only speaks berber (algerian dialect.) and can’t write but she looves to cook. Does anyone know how to obtain audio tracks of berber recipes. I think there was a woman named nadia that used to share recipes in berber over the radio back in algeria. If there is anything similar to her broadcasts, or any other ideas on how to somehow make her something useful without running a language problem (I do not speak berber. call it surprising, but it isn’t exactly a language i can take at school.)

BEEF STEAK WITH MACARONI.

One pound beef steak cut half an inch thick, well beaten with
a rolling-pin ; one onion sliced and put into a frying-pan with
one ounce of dripping, and fried a nice brown color ; take three
ounces of macaroni and put into some boiling water and a little
salt, and boil for ten minutes ; put a cup of hot water on a piece
of crust of bread made very brown, and let it stand ten minutes,
then pour the water on to the onion and keep hot until the
meat is done ; now sprinkle the steak with pepper, salt and
flour, and put in a frying-pan over a good fire ; in five minutes
turn the meat and fry five minutes on the other side ; take it up,
pour the onion into the pan and make quite hot ; add a spoon-
ful of catsup and pour over the steak, and put the macaroni
round. This is a most excellent dish.

BRAISED STEAK A LA LOTTA.

One pound of lean, tender beef steak fried lightly in a little drip-
ping ; fry with it an onion, four ounces weight, cut small ; drain
them from the fat and put into a baking-dish or jar, with half
pint of water ; add a grated carrot, a small one ; pepper and salt
and four cloves ; tablespoonful Yorkshire relish, same quantity
of vinegar, a small lump of sugar ; stew slowly until tender,
about one and a-half hours ; thicken with browned flour, or, if
preferred, a tablespoonful of rice added as soon as the gravy
begins to simmer ; a few drops of browning or a little browning
salt improves it.

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