CAULIFLOWER BAKE
Serves:10
CarbsPerServing:14 total recipe
Effort:Easy
Ingredients:
1/2 head cauliflower
8 ounces cream cheese
1/2 cup heavy cream
2 tablespoons butter1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese — shredded (optional)

How to Prepare:
Cut the cauliflower into small pieces and boil till tender. Place
the cream
cheese and cream into a blender and blend. Place the cauliflower
into the
blender one piece at a time until smooth. Add butter salt and
pepper.
Transfer to a baking dish and top with cheese (if desired) and bake
at 400
for 15 minutes till cheese is bubbly. Serves 4
Cauliflower Casserole
Serves:7,10
CarbsPerServing:55 total recipe
Effort:Easy
Ingredients:
5 cups cauliflower
2 cups sour cream
1 1/2 cups grated cheddar cheese
6 green onions — chopped (separate white and green)5 1/2 teaspoons
salt
1/2 teaspoon pepper
6 slices bacon — cooked crisp and crumbled

How to Prepare:
Cook cauliflower until tender but firm, chop into pieces about the
size of hashbrowns.
Mix in sour cream, 1 cup of the cheddar, white part of the green
onions, salt and pepper.
Stir in cauliflower. Place in greased baking dish and sprinkle rest
of cheddar on top.
Bake at 350* for 20 minutes or until heated through. crumble bacon
on top and sprinkle on the tops of the
green onion. reheats well in the micro, but doesn’t freeze well.
recipe can be doubled, serves 10

Tags: Healthy Food, Misc Recipes, camping recipes, home cooking, german recipes

CRACKERS
CarbsPerServing:52g carbs total
Effort:Easy
Ingredients:
1/2 cup protein powder
1/2 cup soy flour
1/4 cup flax seed — (already
ground)
1/4 cup sesame seeds —
(already ground)
1/2 cup sesame seeds —
whole
1 teaspoon salt1/2 teaspoon baking
powder
1/4 cup butter
1/4 cup half and half
water — a little less than 1/4
cup
1 egg

How to Prepare: Mix the dry ingredients in a
bowl, cut in butter ’til mixture
is crumbly.
Add half&half and egg and
mix to make a stiff dough,
adding water as needed.
Goal here is to make it
pliable but not too sticky.

Knead dough and then roll
out very thin (between
1/8″-1/4″). Cut into squares
or rounds and place on
lightly greased cookie
sheets.
Prick crackers with fork and
bake at 400 degrees for 10
minutes or until lightly
browned.

This made 48 2″ round
crackers

Tags: restaurant recipes, campfire cooking, crockpot recipes, dutch oven cooking, cooking recipes

Chinese Pepper Chicken
CarbsPerServing:37g total
Effort:Easy
Ingredients:
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon water
1 splenda packets
2 teaspoons sesame oil — or vegetable oil
1/2 teaspoon Frank’s hot sauce
3 pounds chicken — (3 to 3 1/2) broiler/fryer cut up2 tablespoons
vegetable oil
1 teaspoon ginger root — finely chopped
2 cloves garlic — finely chopped
3 tablespoons green onion — sliced
1 1/2 cups mushrooms
3 bell peppers — cut into 1-inch pieces

How to Prepare:
Mix soy sauce, vinegar, water, sesame oil and pepper sauce in
shallow glass or plastic dish or heavy resealable bag. Add chicken;
turn to coat with marinade. Cover dish or seal bag and refrigerate,
turning chicken occasionally, at least 1 hour but no longer than 24
hours. Remove chicken from marinade; reserve marinade. Heat
vegetable oil in 12-inch nonstick skillet or Dutch oven over medium
heat. Cook chicken in oil about 15 minutes, turning occasionally,
until brown on all sides. Cover and cook over low heat about 20
minutes or until juice is no longer pink when centers thickest
pieces are cut. Remove chicken from skillet, keep warm. Drain all
but 1 tsp drippings from skillet. Heat drippings and marinade in
skillet over medium-high heat. Stir in gingerroot, garlic and
onions. Cook and stir about 30 seconds or until garlic is light
golden brown. Stir in mushrooms and bell peppers. Cook about 5
minutes, stirring occasionally, until bell peppers are crisp-
tender. Serve with chicken.

Tags: food recipes, cooking school, french cooking, crockpot recipes, camping recipes

Beef Bar-B-Que
Serves:10
CarbsPerServing:15g carbs total
Effort:Easy
Ingredients:
3 pounds beef chuck roast
chopped onion
3 tablespoons artificial
sweetener
2 teaspoons yellow
mustard
pepper
2 tsp paprika2 cloves garlic — minced
salt — to 1 teaspoon -
personal preference
1/3 cup vinegar — cider
vinegar best
1 tablespoon
worcestershire sauce
1 can tomato paste — (1.6
ounce)
1 cup water

How to Prepare:
Put meat in crock-pot. Mix
all other ingredients and
pour over meat.
Turn crock pot on high and
let it go for about 4 hours
then reduce heat to low and
cook another 6 hours or so.
The longer the better.
Remove meat to a plate
and let cool a bit. Then
shred it using two forks.
Return it to sauce.
Can be eaten immediately
or refrigerated for later. (if
meat does not shred easily
then you need to cook it
longer) NOTES : No carbs
added for onion - you will
need to add to carb total
above depending on how
much you use.

Tags: Misc Recipes, home cooking, weight loss, campfire cooking, diabetic recipes

Cheesey Steak
Serves:2,10,8
CarbsPerServing:6

Prep Time:20 min.
Effort:Easy
Ingredients:
8 oz Beef for chicken fried steak
1/4 c onions -chopped
1 garlic clove chopped
1 Tbs. olive oil
1/2 c Ragu Double Cheddar Pasta Sauce

How to Prepare:
Sear steaks in oil 2 minutes per side in a hot skillet. Remove
steaks,lower heat to medium, add onion and garlic to remining oil in
skillet. Saute until tender. Return steaks to skillet and top with
cheese sauce. Heat throughly.

Delicious!!
Sausage,Cabbage and Mushroom Pie
Serves:6-8,5,10,10
Prep Time:30 minutes
Effort:Easy
Ingredients:
1 lbs of Jimmy Dean Hot Sausage
8 oz fresh mushrooms, sauteed in butter
1 head of cabbage, shredded
16 oz sour cream

How to Prepare: brown the sausage, drain, add the cabbage in the same pan and cook
until slightly wilted. Mix sausage, cabbage, mushrooms, sourcream
and seasonings to your taste. Bake at 350 for 20 to 30 minutes. I
bake mine in 2 9″ pie plates. As we use to bake this in pie shells.
cheesesteak supreme
Serves:varies
CarbsPerServing:varies
Effort:Average
Ingredients:
frozen minute steaks chopped pepperoni
shredded mozzerella and or deli american cheesecanned mushrooms
peppers
onion
(I use the Birdseye frozen pepper stir fry, it has red, green,
yellow peppers & onion in it)

How to Prepare:
Crumble frozen minute steaks into a pan. Cook until no longer pink
and take out of pan and drain well on paper towels. While steaks are
draining add chopped pepperoni, mushrooms, peppers & onions to hot
pan. When peppers are tender add steak back to pan. Mix everything
together and sprinkle generously with cheese and let melt. This is
VERY good so portion control is a must!

Tags: Misc Recipes, free recipes, slow cooker recipes, food recipes, free online recipes

Baked Spaghetti CarbsPerServing:39g carbs total Effort:Easy
Ingredients:
2 cups cooked spaghetti squash — (2 to 3) 1 pound lean ground beef — cooked and drained
2 cups fresh mushrooms1 small onion — diced
2 cups your favorite lo carb spaghetti sauce — or canned tomatoes
2 cups grated cheese

How to Prepare:
Saute; mushrooms and onion in 1 tbsp butter.
Combine all ingredients and top with cheese. Bake at 350 for 30 minutes.
Bacon Cheeseburger Casserole Serves:8,10,3,9
CarbsPerServing:5g carbs total Effort:Easy
Ingredients:
1 pound ground beef 1 egg
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese3 slices bacon — (3 to 5)
garlic powder black pepper

How to Prepare:
Fry or broil bacon, remove from pan and place on
towels to drain oil. Lightly brown beef. Drain well.
Preheat oven at 350 degres. Mix all ingredients
reserving mozzarella for top.Press mixture into a small
casserole and top with mozzarella. Bake in the
oven for approximately 30-35 minutes. Edges
should be brown and topping (cheese
should be melted and lightly browned in places.

Tags: food recipes, german recipes, webkinz recipes, dutch oven cooking, Misc Recipes

Ham Hocks and Cabbage Serves:10 CarbsPerServing:60g carbs total
Effort:Easy
Ingredients:
3 each ham hocks — meaty 10 cups cabbage — cut into chunks
1/2 teaspoon salt 1/2 teaspoon pepper — or more to taste
1/2 cup diced onion 4 each sausage links — cut
into bite-size chunks1/2 cup dry white wine — (optional -remove 4g carbs if not using)
1/2 stick butter 2 cloves garlic — peeled and minced
1/2 teaspoon crushed red pepper — flakes water to cover hocks

How to Prepare:
Put hocks in a large kettle and cover with water. Bring
to a boil, reduce heat and simmer 20
minutes or until the meat starts falling off the bone.
Remove the hocks and let cool. Add the remaining
ingredients to the water and cover. (You want the
cabbage covered at least 3/4 of the way with
broth - so add more water if necessary to get this level.
You can add 2 cans chicken broth at this time of
you want this for soup).Simmer over low
heat until cabbage is tender(about 20 minutes).
When cooled enough,cut the meat off the hocks
and add back to the pan of simmering cabbage.
You can serve this drained or with the broth as a soup.
I know this seems pretty high carb - but it
makes a lot and it freezes well.

Tags: low carb recipes, low fat recipes, Healthy Food, super foods recipes, food recipes

English Tuna Burgers CarbsPerServing:3 total recipe excluding chopped spices
Effort:Easy
Ingredients:
2 185g Tuna in oil 2 ounces cheddar cheese — finely grated
2 teaspoons soy sauce 2 egg yolks2 tablespoons spring onions — chopped
chopped coriander/oregano/basil - whatever works for you -

How to Prepare:
Drain tuna and flake into a bowl, add all ingredients and mix well.
Either leave for a couple of hours(really brings out flavours) or
preheat oven to medium-high heat, lightly grease a baking tray and
using fingers either pat and roll mixture into two eq
ual patties or make little bite-sized balls. Place on baking tray an
inch or so apart. Bake for approx 20mins until browned and sizzling.
Serve hot with salad or refridgerate - a perfect cold protein snack.
Substitute tuna for salmon, crabmeat, minced pr
awn…Mmm!
Fish batter for Deep frying CarbsPerServing:1 total recipe excluding soy powder
Effort:Easy
Ingredients:
2/3 cup soy powder 1/2 teaspoon salt
1/2 teaspoon baking soda1 tablespoon vinegar 2/3 cup water

How to Prepare:
Cut fish into 2 x 1 1/2 in. pieces. Pat dry with paper towels. Mix
powder and salt. Set aside. Mix baking soda and vinegar. Stir
vinegar mixture and water into powder mixture, beat until smooth.
Dip fish into batter, allow excess to drip off into bowl.
Fry for about 3 minutes. Drain on paper towel. The recipe says this
will coat a pound of cod or other lean fish fillets.

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Pickles, Sauces, etc.

RIPE CUCUMBER PICKLE.

Pare and seed the cucumbers. Slice each cucum-
ber lengthwise in four pieces or cut it in fancy shapes,
cover with cold vinegar and let them stand for twen-
ty-four hours. Drain and put them in fresh vinegar
#NAME? buds to one quart of vinegar. Boil for twenty min-
utes and put in jars.

SWEET PICKLED PEACHES.

Select fine, fresh, ripe, but not soft peaches, peel
and weigh them. To every seven pounds of fruit take
five pounds of granulated sugar, a pint of vinegar,
two tablespoonfuls of cinnamon and one tablespoon-
ful of cloves, tie the spices up in a muslin bag, add a
few pieces of stick cinnamon and a few allspice. Put
the fruit in a stone jar, bring the sugar, vinegar and
spice to a boil, pour over the peaches, cover and let
them stand until the next day, scald the syrup again
and pour over the fruit, and so on, until it has been
done in all seven times. Take out the bag of spice
and put the fruit with the syrup into jars and seal.
These are much more delicious than peaches that are
cooked.

SWEET PICKLED PLUMS.

Follow the recipe for sweet pickled peaches.

SPICED CURRANTS.

Take seven pounds of fresh and perfectly ripe cur-
rants, pick them over, wash and stem them and put
in a granite-ware or porcelain-lined kettle, with five
pounds of granulated sugar, one even tablespoonful
of cloves, one tablespoonful of cinnamon, one dessert-
spoonful of allspice, one pint of best cider vinegar.
Boil an hour and a half, put in jars and when cold
seal.

CHILI SAUCE.

Four dozen ripe tomatoes, eight green peppers,
three cups of chopped onion, eight cups of cider or
wine vinegar, two cups of brown sugar, two tea-
spoonfuls of ginger, three teaspoonfuls of cinnamon,
two teaspoonfuls of allspice, two teaspoonfuls of
cloves, eight tablespoonfuls of salt. Skin the toma-
toes and put them in the kettle over the fire ; as soon
as the water runs from them, take out half of it, then
put in the onions and peppers chopped, boil together
four hours, stir constantly the last hour to prevent
burning, then add the other ingredients and simmer
long enough thoroughly to mix them. Put the sauce
in small bottles, cork tight and seal and keep in a
dark place.

Tags: free online recipes, special recipes, campfire cooking, crock pot recipes, diabetic recipes

CORN SPONGE CAKE (a Spanish Recipe).

Half a pound of corn meal, half a pound of butter,
seven ounces of granulated sugar, seven eggs, two
tablespoonfuls of Catalan (brandy). Beat separately
the whites and yolks of the eggs ; when the yolks are
beaten to a cream add the sugar, then the whites of
eggs, stir the corn meal in lightly, then the butter
melted, and the brandy. Mix well, pour into shallow-
pans well buttered, and bake in a moderate oven
from twelve to fifteen minutes, test with a straw.
Best when quite fresh.

SPICED GINGERBREAD.

One cup of Porto Rico molasses, one cup of boil-
ing water, butter the size of an egg, half a teaspoon-
ful of ground cloves, one teaspoonful of cinnamon,
one egg, one teaspoonful of ginger, half a teaspoonful
of soda, a light half pound of flour, a quarter of a cup
of brown sugar. Melt the butter and stir into the
molasses, add the spices, then the water. Sift the
soda with the flour and add at the last. Currants
and raisins stoned and chopped may be added and
are an improvement. The cake may be baked in a
loaf or in small moulds.

CREAM GINGERBREAD.

One cup of Porto Rico molasses, one cup of sour
cream, two cups of sifted flour, one teaspoonful of
salt, one teaspoonful of ginger, one even teaspoonful
of soda, one egg, a little cinnamon, cloves and nut-
meg, two tablespoonfuls of brown sugar. Beat the
egg, sugar and spice together, add the molasses and
one cup of flour, then the cream, after that the other
cup of flour with the soda sifted together. It should
be a thick batter, and if not thick enough add a little
more flour not more than half a cup. Bake in a
shallow pan. When done the cake should be about
two inches thick. Ice with boiled icing.

Tags: free recipes, slow cooker recipes, healthy recipes, campfire cooking, low carb recipes