Mom’s baked Crab Dip mmmm….

CarbsPerServing:2 carbs per 4 Tbsp
Prep Time:15 mins
Effort:Easy
Ingredients:
2, 8 oz. pkgs cream cheese
1 lb. crab meat (does not have to be backfin)
1/2 pint sour cream (8 oz)
4 heaping tsps of mayo
1 tsp lemon juice
1 tsp wochestershire sauce
1 tsp mustard
3 shakes garlic powder
1c grated chedar cheese
(reserve 1/2 c for topping)

How to Prepare:
Butter casserole dish (2 1/2 qt) Mix all ingresients except cheedar
cheese & crab. Beat until smooth. Fold in crab meat & 1/2 c of the
cheddar cheese. Pour into baking dish. Sprinkle the reserved 1/2 c
cheddar cheese on top. Bake at 350 for 35-40 mins. Serve with
whatever you want to dip. This is great for entertaining.

White BBQ Sauce
Effort:Easy

Ingredients:
1 cup mayonnaise
1 cup cider vinegar
1 tablespoon lemon juice1-1/2 tablespoons cracked black pepper
1/2 tspn salt 1/4 tspn ground red pepper

How to Prepare:
Combine all ingredients in a plastic container. Refrigerate.

Tags: healthy recipes, german recipes, slow cooker recipes, healthy cooking, cooking light magazine

Coconut Breakfast Bars
Serves:8 generous portions
CarbsPerServing:Don’t know
Prep Time:20 mins.
Effort:Easy
Ingredients:
4 large eggs
1 cup heavy cream
1 cup water
3 tsp. vanilla
2 scoops vanilla whey protein powder1 cup almond flour(grind almonds
in blender)
1 cup Splenda
1 cup unsweetened coconut

How to Prepare:
Place all ingredients into a large bowl. Stir until well combined.
Pour into a greased(I use Pam)9×13 casserole.
I sprinkle splenda sweentened coconut on top,also.
Bake for approx. 1 hour at 350 degrees until golden brown.

Yummy Yoghurt Muesli
Serves:1-2
CarbsPerServing:2g
Prep Time:3 minutes
Effort:Easy
Ingredients:
3 TBL spoons strawberry yoghurt1/3 cup of muesli

How to Prepare:
Put the muesli into a breakfast bowl and then scoop in the yoghurt
and mix it all around until evenly distributed, and wa-la!
Awesom Quiche Lorraine
Serves:12
CarbsPerServing:2g
Effort:Average
Ingredients:
2 tbs. butter
1/2 cup chopped yellow onion
1 cup sliced fresh button mushrooms
2 eggs
2 egg yolks
1 1/2 cups half-n-half
2 tbs. sour cream1/2 pound bacon, cooked crisp, drained & crumbled
1/4 pound (1 cup) shredded swiss cheese
1 tsp. Dijon mustard
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1/8 tsp. cayenne pepper

How to Prepare: Preheat oven to 350 degrees F. Lightly coat a quiche pan or a 1 1/2
quart baking dish with a nonstick vegetable spray. Set aside.
Melt butter in a medium skillet over medium heat. Add the onion and
saute’ for 3 min.,stirring occasionally. Add the mushrooms and cook
for 3 min. or until softened, stirring occasionally.
Set aside.

Combine the eggs,egg yolks,half-n-half and sour cream in a medium
bowl. whisk until well blended. Add the cooked onion mixture and the
rest of the ingredients and blend well. Pour the mixture into the
prepared pan. Bake for 40 to 45 minutes or until set in the center
and golden brown on top. Cool at least 10 minutes befor serving.

Tags: dutch oven cooking, french cooking, crock pot recipes, cooking light recipes, soup recipes

Cottage Cheese, Broccoli Casserole
Serves:10
CarbsPerServing:48 total recipe
Effort:Easy

Ingredients:
2 cups Cottage Cheese
3 Eggs
8 ounces shredded cheddar cheese20 ounces Frozen Broccoli —
partially thawed
Salt and Pepper to taste

How to Prepare:
Preheat oven to 350 F.

Combine Ingrediants and place into a casserole or baking dish.

Bake uncovered for 60 mins.
Delicious Yellow Squash Casserole
CarbsPerServing:36 total recipe excluding
cheese
Effort:Easy
Ingredients:
4 yellow squash — (4 to 6)
1 large tomatoes
1 large white onion3 strips bacon — (3 to 4)
1/2 block sharp cheddar cheese (enough to cover top
of casserole)

How to Prepare:
(note: scale quantities to your casserole dish)

In 9 by 13″ casserole dish, begin by slicing the squash into 1/4″
slices. Add enough to cover the bottom of the dish about 2 slices
deep.

Next, slice the white onion and layer on top of the squash. Do the
same with the sliced tomato. Finish by placing a slice of cheddar on
top of each tomato, then topping off the dish with the raw bacon
slices.

Bake in a 350 degree over for about 1 hour or until the bacon on top
is done.

(important - don’t add any liquid to the recipe. The veggies will
generate plenty of juice on their own.)

Tags: cooking light magazine, weight loss, dutch oven cooking, southern cooking, camping recipes

Creamy Alfredo-ey Chicken w/Broccoli
CarbsPerServing:16g total
Effort:Easy
Ingredients:
2 tablespoons butter
1 clove garlic — chopped
2 tablespoons dry vermouth — or dry white wine
1 pint heavy creamparmesan cheese — or regaggio, shredded
broccoli — cooked and chopped
chicken breast

How to Prepare:
In saucepan melt butter with garlic. Add vermouth or wine and
slightly reduce. Add cream and stir often, keeping mixture just
under the boiling point. As mixture begins to thicken, add shredded
parmesan cheese or regaggio. Keep stirring until mixuture thickens.
Add broccoli. Remove from heat and let stand a few minutes–serve
over chicken breast.

For variation, add mushrooms to the sauce when adding the broccoli!
The sauce also tastes great with seafood (i.e. small shrimp or
scallops). The sauce tastes great, is very low carb and very filling!

Cream Cheese Stuffed Cornish Hens
CarbsPerServing:5g total
Effort:Easy
Ingredients:
2 Cornish Game Hens
Salt, pepper, and nutmeg — to taste
4 Ounces Cream Cheese2 Heads Garlic
2 Tablespoons Butter

How to Prepare:
Rinse hens, pat dry; reserve giblets for another use. Sprinkle hens
with salt, pepper and nutmeg. Mix garlic with cream cheese and
butter. Place half of mixture inside each hen, and some under skin
as well. Place hens, breast side up oven dish, and cover with
aluminum foil. Set oven to 450 degrees. Bake until hens are tender
and light brown, about 1 1/4 hours. Remove cover; bake about 10 more
minutes, until brown. Serve with cooking juices over hens.

Cream Cheese & Onion Chicken
CarbsPerServing:16g total
Effort:Easy Ingredients:
8 ounces cream cheese
1 onion
chivesbacon
chicken - bones in — bones out, pounded flat - any way you like it

How to Prepare:
Chop onion, mix with chives an cream cheese. Bones in chicken -
chicken in baking dish, cream cheese mixture on top, cover with
bacon slices Boneless chicken - layered - bacon, chicken, cream
cheese mixture, chicken, bacon Pounded chicken - roll cream cheese
mixture in center, wrap bacon around rolls Bake 350 for about an
hour.

Tags: easy recipes, camping recipes, cooking school, soups and stews, free online recipes

Thai Turkey Bundles and Dipping Sauce CarbsPerServing:32g total
Effort:Average
Ingredients:
1 egg — beaten
1/2 cup waterchestnuts —
chopped
1/3 cup crushed pork rinds
— or grated parmesan
cheese
1 green onion — finely
chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons ginger root —
fresh, grated
1/2 teaspoon artificial
sweetener
1/4 teaspoon salt
1/4 teaspoon chili oil — OR
a dash of ground hot
pepper
24 ounces ground turkey —
raw
12 whole lettuce leaves —
iceberg lettuce or savoy
cabbageDipping Sauce:
1/4 cup lemon juice
3 tablespoons fish sauce
(nam pla or nuoc mam)
1 tablespoon chopped
cilantro
2 teaspoons artificial
sweetener
1 tablespoon soy sauce
1/2 teaspoon crushed red
pepper
1/2 teaspoon dark sesame
oil
Optional: 1 T water if sauce is too strong

How to Prepare:
Combine first 11
ingredients and mix with
hands. Shape into 12 4 x
1-1/2 x 3/4″ logs. Grill, broil,
or pan fry until juices run
clear, turning once. Serve
with leaves, garnishes, and
dipping sauce. At table,
each log is to be wrapped
in leaf along with garnishes
of choice, and dipped.
Warning: this is messy but
lots of fun!

Garnish as desired: fresh
cilantro sprigs, bean
sprouts, shredded red and
green bell pepper,
shredded carrots (count
those carbs!)

Dipping Sauce: Mix all
together.

NOTES : Counts for chili oil,
and fish sauce not included
in totals.

Tags: weight loss, camping recipes, healthy recipes, weight control, home cooking

Oven Fried Chicken Serves:serve 2 pcs. of chicken per person
Prep Time:15 minutes Effort:Easy
Ingredients:
cut up chicken grated parm
Keto crumbs oil

How to Prepare:
pour oil in a bowl. rinse and pat dry chicken. dip and coat chicken
in oil then roll in parm and keto crumb mixture or roll in just the
parm. or roll in just the crumbs.
bake at 400 degrees for 1 hour and 45 minutes. comes out so tender
and juicy!!

Tags: healthy cooking, super foods recipes, healthy recipes, diabetic recipes, cooking light recipes

Mexican Meatloaf
CarbsPerServing:15g carbs total
Effort:Easy
Ingredients:
1 pounds ground beef — (1 to 2)
3 tablespoons hot Salsa or
Picante sauce
2 tablespoons chili powder
2 tablespoons ground red
pepper
1 tablespoon ground cumin2 teaspoons black pepper
2 teaspoons salt
1 egg
1 cup shredded monterey
jack cheese — or pepper
jack

How to Prepare:
Preheat oven to 400
degrees. Mix all ingredients
together in a large bowl
until evenly distributed. Any
mexican spices may be
substituted for the
chili powder, red pepper
and cumin. Shape into loaf
in a 13″x9″ baking pan
or in a loaf pan. Bake at 400
for about an hour, or until
fully cooked. Pour
off any fat that drains out.
Garnish with shredded
cheddar cheese and sour
cream, and serve with
salsa.
NOTES : Counts for salsa
not included

Tags: webkinz recipes, low fat recipes, weight control, restaurant recipes, healthy recipes

Crockpot Beef Roast
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
not itemizednot itemized

How to Prepare:
Take 3 to 4lb beef roast and
brown in olive oil then place
in crockpot
with 2c. of diet caffeine free
cola add about 1/2t. of garlic
powder and
1/2t.of onion powder and 2
bay leaves. Cook on low in
crockpot for about 5hr.
This is so easy and so
moist and flavorful!!! and
also very low carb!!!!

NOTES : No counts
provided.
Creamy Mushroom Steaks
CarbsPerServing:37g carbs total
Effort:Easy
Ingredients: 2 pounds beef top loin
steaks — cut into 4 or 6
pieces
1 Tablespoon butter
1 each red bell pepper — cut
into strips
1 each green bell pepper —
cut into strips
Sauce
1/2 pound fresh
mushrooms — sliced2 Tablespoons butter
3 tablespoons onion —
chopped
1 cup heavy cream
1 cup water
2 teaspoons soy sauce
1 each salt and pepper — to
taste

How to Prepare:
Saute sliced mushrooms in
butter until slightly browned.
Add in onions
and saute for 3 minutes.
Add remaining ingredients
and let simmer,
uncovered, until slightly
thikened(you can whisk in
1-2 T soy flour that has
been
dissolved in 1/4 cup water if
desired for a thicker sauce).
Fry steaks in remaining
butter for 2 minutes each
side. Remove and stir
fry pepper strips for 2
minutes. Add steaks and
sauce back in and simmer
10
minutes or until steaks are
at desired doneness.

Tags: french cooking, webkinz recipes, free online recipes, super foods recipes, cooking light magazine

A SIMPLE DESSERT.

A loaf of stale sponge cake one that has been
baked in a border mould looks pretty. Saturate the
cake with orange juice to which has been added a
little lemon. Stick the cake over with blanched
almonds and fill the center with whipped cream. If
the cake is a plain loaf, pile the cream around it.

GINGER CREAM.

Soak a quarter of a box of gelatine in half a cup
of milk for half an hour, then place the bowl over
steam until the gelatine is perfectly dissolved. Add
to it four ounces of granulated sugar and a pint of
whipped cream, two tablespoonfuls of preserved
ginger chopped fine, two tablespoonfuls of the ginger
syrup and a tablespoonful of almonds blanched and
chopped very fine. Stir until it begins to thicken,
pour into a mould and set on the ice. Serve in a glass
dish and powder the top with chopped almonds.

GRAHAM PUDDING.

Two cups of Graham flour, one cup of milk, one
cup of Porto Rico molasses, one cup of raisins stoned
and slightly chopped, one egg, one even teaspoonful
of soda, one teaspoonful of ground cinnamon, one-
half teaspoonful of cloves, a little nutmeg, if liked,
and a small pinch of salt. Flour the raisins with a
little white flour, mix all the ingredients thoroughly
together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the
pudding left over, it can be used by cutting in slices
half an inch thick, each piece dipped in milk, in which
an egg has been stirred, fried brown in a little butter,
and served hot with a sauce.

Tags: healthy cooking, low fat recipes, Misc Recipes, soups and stews, food recipes

ROAST PTARMIGAN AND HERB SAUCE.

Procure two fine ptarmigan, wrap them in buttered paper, and
place them in a baking-tin with one pint of good gravy ; bake
them in a hot oven twenty-five minutes ; take off the buttered
paper a few minutes before wanted, to allow the breasts to
brown. Cut up of each a handful of parsley and small onions
very fine, place them in a stewpan with two ounces butter, some
seasoning, and a little grated nutmeg, and fry gently for five
minutes, occasionally stirring with a wooden spoon ; then add
one pint of good stock, and simmer twenty minutes. Serve the
ptarmigan on a very hot dish, with the gravy from the tin they
were roasted in, and send the herb sauce in a boat with them.

WILD DUCK AND RED CURRANT JELLY SAUCE.

Procure two fat wild ducks, place them in a baking-tin,
sprinkle the breasts with a little flour and seasoning, cover with
a piece of buttered paper, and bake thirty minutes in a hot oven,
removing the paper a few minutes before wanted, to allow the
breasts to brown. Place in a stewpan one pint of stock-broth,
one bay-leaf, a few allspice, a sprig of thyme, a small pot of red
currant jelly, a little roux, and some seasoning ; boil all together
ten minutes, strain through a fine hair sieve, add a little soy
and a glass of port wine. Dish the ducks on a hot dish, and
pour some of the boiling sauce over them, and send the rest in a
boat, and one lemon cut into small pieces on a plate to be
handed round with the duck.

CHEESE STRAWS.

Mix together on a pasteboard one-half pound flour, five ounces
butter, five ounces grated Parmesan cheese, two eggs, a pinch
of mustard, and some seasoning into a stiff paste ; sprinkle the
pasteboard with flour, and roll out the paste to the thickness of
the sixth of an inch ; then cut it into strips five inches long and
a quarter of an inch wide, lay these on a clean baking-tin and
bake a light golden brown in a hot oven. Dish the straws on a
napkin, in the form of a pyramid.

LEMON PUDDING.

Well butter a plain mould, place in the bottom a few dried
cherries and a piece of green citron cut into strips, break into
pieces eight penny spongecakes, and fill the mould with them ;
then break into a basin six eggs, well whisk them, add five ounces
powdered white sugar, the rind of two lemons grated, and one
pint of milk ; well whisk together, and pour gently into the
mould, twist a piece of buttered paper over the mould, place in
a stewpan, and add sufficient water to reach half-way up the
mould; let gently boil one hour, taking care to add a little
water to make up the loss by boiling. Place in a stewpan six
ounces white sugar, the grated rind of one lemon, and a little
water ; boil together tell minutes, add half a glass of brandy,
and the sauce is ready. When the pudding is required, run a
thin knife gently round the mould, and turn gently into the
dish. Pour the sauce over and serve

Tags: german recipes, diabetic recipes, cooking recipes, crock pot recipes, super foods recipes