Deviled Ham Stuffed Eggs
Serves:2,4
CarbsPerServing:don’t know
Prep Time:20 mins
Effort:Easy
Ingredients:
8 hard-cooked eggs

1/4 canned deviled ham spread

1/4 c. finely chopped green onions
1/4 c. pickle relish1/3 cup finely chopped celery
1/3 cup mayonnaise
1 teaspoon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
paprika to taste

How to Prepare:
Slice eggs in half lengthwise; remove yolks and set whites aside. In
a small bowl, mash yolks with a fork.
Add the next eight ingredients; mix well. Stuff mixture into egg
whites. Refrigerate until serving. Sprinkle with paprika.
Pepperoni Cheese Bake
CarbsPerServing:don’t know
Prep Time:20 mins
Effort:Easy
Ingredients:
2cups (8oz.)shredded mozzarella cheese

1/2 cup diced pepperoni5 eggs

3/4 cup cream

1/4 teaspoon dried basil

How to Prepare:
In a greased 9in pie plate, layer cheese and pepperoni.In a bowl,
whisk the eggs, milk, and basil;pour over the cheese.. Bake at 400
for 20-25 mins or until a knife inserted near the center comes out
clean. Let stand for 10 mins before cutting.
Super Scrambled Eggs
Serves:3,7
CarbsPerServing:1
Prep Time:5 minutes
Effort:Easy
Ingredients:
6 eggs
2 tablespoons butter
1/4 cup mushroom, sliced
1/4 cup onion, sliced thin
rosemary
thyme
parsley
oregano
salt
pepper

How to Prepare:
Heat pan, with butter.
Saute onions until soft.
Add mushrooms, stir and saute until cooked through.
Scramble eggs in bowl, adding herbs and seasonings to taste. Add to
pan, mixing with onions and mushrooms, scrambling until cooked
through. Serve.

Tags: nutritious foods, Cooking, low fat recipes, easy recipes, free recipes

Shoe string

CarbsPerServing:depends
Prep Time:not too long
Effort:Average
Ingredients:
shredded cabbage. (I prefer the angel hair kind - packaged in the
produce aisle.)Oil for deep frying

How to Prepare:
Deep fry cabbage until golden brown. Drain on paper towel. Salt to taste. Makes a good substitute

for shoe string potatoes. Nice on top
of a steak!
Eggplant Parmesan Pizza Thingies
Serves:1 Prep Time:1 hour
Effort:Average
Ingredients:
eggplant, sliced in 1/2″ thick slices
egg
heavy cream
parmesan cheese
spaghetti/marinara sauce
shredded italian blend cheese, or mozzarella

How to Prepare:
I didn’t put any measurements on the ingredients because it just
depends on how much eggplant you’re fixing. I usually just do one
eggplant at a time, which makes two meals for me - I usually get
about 10 slices out of one of them.

After you slice the eggplant, salt it and put it between paper
towels to absorb the bitter juices. Let it sit like this for about
an hour. Blot off the juices. Then beat your egg, and mix it with
the heavy cream. For one eggplant, I use 1 egg, and about 1/4 cup of
cream. Heat some oil for frying in a skillet. Put some parmesan
cheese in a small bowl. Dip the eggplant first in the egg/cream
mixture, then in the parmesan cheese, then put it into the heated
oil. You’ll want to use a medium temperature, maybe a little less
than medium, or else your parmesan cheese will get browned/burned
before the eggplant is cooked.

After you’ve fried all the eggplant pieces, and drained them on
paper towels to soak up the excess grease, place the individual
slices on a cookie sheet. Top them with a scant spoonful of
spaghetti sauce (this is where the “bad carbs” are, so go as lightly
as you can, unless you’re using lowcarb spaghetti sauce), and then
the shredded cheese. Stick the pan under the broiler in your oven
just until the cheese is melted and I like mine a little browned.

Tags: food recipes, slow cooker recipes, easy recipes, cooking recipes, campfire cooking

Keto Potato Bread
CarbsPerServing:3.5g per slice
Effort:Easy
Ingredients:
8″ loaf pan
cup of butter or Betta Butta
1 up of water2 tbsp of half-n-half or heavy
cream
1 Keto Bread Mix
1 Keto Ketato Mix

How to Prepare:
Directions: Preheat oven to
350. Grease loaf pan. Mix 1
can of Keto Bread mix with
6 heaping tablespoons of
Keto
Ketato Mix. Combine water,
butter and cream and mix
with dry ingredients
thoroughly and quickly as
excessive mixing
will reduce rising effect.
Pour into loaf pan and bake
for 30-35 minutes until
golden brown.

Keto Pizza Crust
CarbsPerServing:6g carbs per slice
Effort:Easy
Ingredients:
Standard 12 * pizza pan
Shredded whole milk
mozzerella cheese
cup waterstick butter
can of Keto Bread Mix (1
cup)
1 cup tomato sauce

How to Prepare:
Directions: Preheat oven to
350. Place 1 cup of Keto
Bread mix in a bowl. Melt *
stick of butter and add in
with *
cup of water. Mix
ingredients well to a paste.
Grease pizza pan and add
mix, spreading with a
spoon to the outer
edge. (spreading is quite
easy as you can make the
edges thicker to simulate
crust) Cook for 15 minutes
until
slightly brown. Remove
from oven and add tomato
sauce and cheese. Bake
until cheese is melted and
crust is golden
brown. Cut into 8 slices.
Enjoy!

Tags: campfire cooking, food recipes, low fat recipes, weight loss, southern cooking

Chicken in Basil Cream
Serves:10
CarbsPerServing:16g total
Effort:Easy
Ingredients:
1/4 cup butter — melted
1/4 cup parmesan cheese — could use pork rinds
(recipe called for dry bread crumbs)
4 boneless breasts (about one pound)
3 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
4 ounces pimientos — chopped
1/2 cup grated parmesan cheese
1/4 cup fresh basil — minced
1/8 teaspoon pepper

How to Prepare:
Dip breasts in melted butter then in parmesan or crushed pork rinds,
cook in skillet on both sides till juices run clear, about ten
minutes. Set aside and keep warm. Add broth to skillet, bring to
boil, scraping bottom of pan to loosen browned bits. Stir in cream
and pimientos; boil and stir one minute.

Reduce heat. Add Parmesan cheese, basil and pepper. Stir till heated
through, pour over chicken.

Chicken Florentine Capitan
Serves:4
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 pkg. boneless chicken breast(cut into bite size pieces)
1 cut sliced mushrooms
1 onion (I like vidalia onions)
1 pkg. frozen chopped spinach (thawed and water squeezed out)
8 ounces shredded mozzarella cheese (I use Italian 6 cheese mix)
grated parmesean or romano
garlic powder
salt & pepper, to taste
Italian seasoning (optional)

How to Prepare:
Sautee and season with garlic powder, salt & pepper, chicken &
chopped onion in olive oil, until cooked, but not browned. When
almost done add mushrooms. Continue sauteeing until mushrooms are
tender. Put in 9″ x 9″ casserole. Cover with spinach, then cover
that with mozzarella, sprinkle with grated parmesan. Broil until top
is golden brown.

Tags: nutritious foods, healthy cooking, weight loss, weight control, free recipes

Sour Cream Chicken CarbsPerServing:30g total Effort:Easy
Ingredients:
6 chicken breasts
2 cups sour cream
3 cloves fresh garlic — (3 to
4)
2 tablespoons
worcestershire sauce
2 tablespoons lemon juicesalt and pepper — to taste
1 slice bread (optional)
melter butter
paprika

How to Prepare:
Blend sour cream, garlic,
lemon juice, worcestershire
sauce, salt and pepper
together and pour over
chicken breasts. cover and
marinate in fridge overnight.
Remove chicken breasts
and put in baking pan,
sprayed with Pam. If
desired, grind up 1 slice
bread in food processor
and lightly sprinkle on top of
chicken. Drizzle with a little
melted butter. Shake a little
paprika on for color. Bake
350 for 45 min.
Sausage, Mushroom and Cream Cheese Chicken Casserole
Serves:9 CarbsPerServing:18g total Effort:Easy

Ingredients:
4 large chicken breast
halves — pounded even but not too
thin
salt, pepper and garlic
powder to season chicken
2 tablespoons olive oil
1/2 pound pork sausage
— roll type breakfast
sausage
4 ounces cream cheese —
softened1 cup shredded cheddar
cheese — divided
8 ounces button mushroom
— fresh, sliced or quartered
2 tablespoons chopped
parsley — (2 to 3), optional

How to Prepare:
Season chicken and brown
for 3 minutes on each side
in hot oil. Set aside and
then crubmle and cook the
sausage. Drain well and let
cool slightly. Preheat oven
to 350f. Spray a casserole
or baking pan with cooking
spray and place
mushrooms in the bottom.
In a bowl, mix the sausage,
cream cheese, 1/2 the
shreded cheese and
parsley well. Spoon and
smooth over the
mushrooms and place the
chicken on top. Cover and
bake for 30 minutes,
remove cover, sprinkle over
remaining cheese and
parsley and bake an
additional 15 minutes or
until the cheese is melted
and browned and the
chicken is completely
cooked.

Tags: crockpot recipes, nutritious foods, campfire cooking, low fat recipes, weight loss

Asian Lamb
Serves:5
CarbsPerServing:5g total
Effort:Easy
Ingredients:
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
2 teaspoons lemon juice
1 tablespoon olive oil1 tablespoon dried onion — minced
1 teaspoon No-Salt
5 pounds leg of lamb — (5 to 6)

How to Prepare:
Combine all ingredients expect lamb. Rub mixture over outside of
lamb. Place leg, fat side up, on a rack in a shallow pan. Roast at
400 degrees for 2 hours, or until done to your tastes.
Cottage Pie
Serves:3
CarbsPerServing:5g carbs total
Effort:Easy
Ingredients:
1/2 pound ground beef — or
steak
1 teaspoon onion flakes
1/2 teaspoon garlic powder
1 teaspoon beef gravy
powder
salt and pepper — to tasteTopping:
3 medium cauliflower
flowerets
1 stick butter
1/2 cup cheddar cheese —
grated
salt and pepper — to taste

How to Prepare:
Cook beef, garlic powder,
and onion flakes in 1 tsp oil
until meat is all brown. Add
1 cup boiling water to the
beef gravy powder and stir
into the meat mixture. Add
salt/pepper as desired.
Meanwhile, cook the
cauliflower in boiling water
until very soft. Mash well
with a potato masher, or
whizz in a food blender until
smooth. Mix in the butter
and cheese and
salt/pepper. Put the meat
mixture into a small pie
dish and top with the
cauliflower mash. Bake for
about 20 minutes at 350F.
Add a little more grated
cheese to the top and
brown under a broiler.
NOTES : Counts for beef
gravy powder not included
in totals.

Tags: soup recipes, home cooking, slow cooker recipes, cooking school, cooking recipes

Mock Chili
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 pound ground beef
4 no carb smoked
sausages
1/4 cup onion — diced
1 small can tomatoessalt — to taste
1 pinch chili powder
cheddar cheese —
shredded

How to Prepare:
Sautee onion, then brown
ground beef, slice
sausage in bite size pieces
and brown in frying pan.
Then combine all
ingredients in frying
pan.Simmer about 10
minutes. Top with shredded
cheese before serving.
Tasty Steak
Serves:10,4
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
no itemized ingredients
no itemized ingredients

How to Prepare:
For the best steak EVER
take any steak , fry in butter
w/a dash of A-1 , and
pour on the parmesian
cheese (on both sides )fry
till done
Tacos Pioneros
Serves:10
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
Beef (lean cuts work best) —
chopped
slices of Bacon — chopped
slices of Ham — chopped
Onion — chopped
Bell Pepper — choppedDiced tomato
Worcestershire Sauce
(spelling?)if desired
Powdered cummin and
pepper
Shredded Cheese (The
melting kind.
Mexican Chihuahua cheese
works
best)

How to Prepare:
Start by heating up a large
non-stick skillet and placing
the bacon
until somewhat brown but
not quite done. Add the ham
and beef and
let it all cook on a medium
fire with the seasonings.
Add the
vegetables, finish cooking
and put it on a separate
container.
On the same skillet place a
small portion of the meat
and vegetables
(enough for a single taco) and add a generous
amount of shredded
cheese.
wait until the cheese melts
and turns somewhat hard
under the meat,
fold it in order to form a taco
with the hardened melted
cheese acting as a
tortilla. Repeat the process
over for the remainder of the
meat and vegetables.

Tags: campfire cooking, soups and stews, dutch oven cooking, diabetic recipes, crock pot recipes

SARATOGA CHIPS.

Peel some medium-sized white potatoes, and slice
them very thin. It is better to have a potato slicer
for these, if possible, as it cuts them so quickly and
perfectly. Wash the potatoes in one or two waters,
then cover with fresh water and lay a lump of ice on
the top of them. Let them stand an hour, if con-
venient, drain in a colander, wipe dry with a towel,
and fry in boiling fat not too many at a time in the
basket or they will stick together, and will not
brown. Have a quick fire, and fry until brown and
crisp, drain on paper, sprinkle with salt and serve.

FRENCH FRIED POTATOES.

Peel some potatoes and cut in finger lengths, not
too thick, cover with ice water, and if they are old
it is better to let them stand two hours. Drain, wipe
dry, and fry in boiling fat as Saratoga chips not too
many at a time. When they are a nice brown lift
the basket from the fat, sprinkle with salt, shake the
grease from them and remove with a skimming
spoon, drain on paper and serve at once.

POTATOES A LA MAITRE D’HOTEL.
Cut cold boiled potatoes in round slices, not too
thick, put in a saucepan with some melted butter,
pepper and salt. When they are hot add some lemon
juice and a little minced parsley and serve.

POTATOES LYONNAISE.

Fry a little onion cut in thin slices in plenty of
butter ; when a delicate brown add some cold boiled
potatoes cut in slices of medium thickness, mixing
them with the onion by tossing them together rather
than stirring, as this breaks them. Cook until a nice
color, drain them, put in a dish and sprinkle a little
minced parsley over them.

POTATOES A LA PARISIENNE.

Peel and wash some potatoes, scoop out into
little balls with a potato scoop, which is made for
the purpose. Boil for five minutes, put in melted
butter in a saucepan until each potato is well cov-
ered with the butter, turn them into a pan, and
brown in the oven. Turn out on a dish and sprinkle
with minced parsley and a little salt.

POTATOES CREAMED AND BROWNED.

Take a pint of cold boiled potatoes, cut into dice
of uniform size. Have ready a pint of cream sauce,
toss the potatoes in this, season with salt and white
pepper to taste, put in a baking dish, sprinkle with
dried bread crumbs and a tablespoonful of American
Edam cheese. A few drops of onion juice, if liked,
may be added before putting the potatoes into the
dish. Set it in the oven a few minutes, until it be-
comes a golden brown and serve. Do not let it stand
in the oven long or it will dry.

Tags: healthy recipes, crockpot recipes, dutch oven cooking, food recipes, diabetic recipes

LAPLANDS.

Half a pint of flour, half a pint of rich milk, a
quarter of a teaspoonful of salt, three eggs beaten
separately and very light. Mix the flour, salt and
milk together, then the yolks of eggs, and lastly the
whites of eggs beaten to a stiff froth. Have a gem
pan very hot, butter well and fill with the batter and
bake in a quick oven twelve to fifteen minutes. This
quantity will make fourteen gems.

ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water,
half a yeast cake, an even teaspoonful of salt and
one of sugar, and about a pound and a half of white
flour. Dissolve the yeast cake in a little tepid water
and add to the batter when lukewarm. The milk
and water mixed must be stirred into the flour while
hot. Beat the batter very hard, ten or fifteen min-
utes; it should be a soft dough. Set to rise over
night. Flour the board well, drop the dough in large
spoonfuls in the flour, flatten with the hands and
form into shape. Let them rise on the board in a
warm place, and when light bake on a griddle,
heated only half as hot as for griddle cakes. Flour
the muffins and bake slowly on one side six minutes,
then turn and bake the same on the other side. They
are very nice split and toasted and buttered immedi-
ately and put together again.

Tags: cooking school, easy recipes, crockpot recipes, nutritious foods, healthy recipes

GRAHAM BREAD.

Haifa pint of milk, half a pint of water, a pint
and a half of white flour, an even teaspoonful of salt,
half a yeast cake dissolved in tepid water. Scald the
milk and add the half pint of boiling water, set away
to cool. Put the flour into the bread pan, add milk
and water when lukewarm and the dissolved yeast ;
beat well. In the morning add half a cup of Porto
Rico molasses and Graham flour enough to knead
well, let it rise for three hours, knead again, make
into loaves and set in a warm place to rise. When
light bake in a moderate oven nearly an hour.

RYE BREAD.

Dissolve half a yeast cake, two heaping tea-
spoonfuls of sugar and one of salt in a cup and a
third of tepid water, then stir into it a pint of white
flour, and when smooth add enough rye flour to
make a dough rather stiffer than that of white
bread. Knead thoroughly about fifteen minutes and
set to rise. In the morning make into a loaf and put
in a crusty bread pan.

QUICK WHITE BREAD.

Three pints of flour, an even teaspoonful of salt,
two cakes of compressed yeast dissolved in tepid
water and enough milk to make a soft dough. Set
in the morning, it will require about an hour and a
half to rise, and, after making into loaves, about ten
minutes.

DATE BREAD.

Break the dates apart, wash and drain them in a
colander, shake them well, set in a warm place to
dry. Stone and chop enough to make a cupful, and
knead into a loaf of white bread just before setting
to rise for the last time.

COFFEE BREAD.

One pound of flour, two eggs, six tablespoonfuls
of melted butter, six ounces of sugar, a teaspoonful
of soda, a teaspoonful of cream of tartar mixed dry
in the flour, and one cup and a half of milk. Beat
the butter and sugar together, add the eggs well
beaten, a few grains of cardamom, half a cupful of
raisins seeded, and a tablespoonful of citron cut fine,
if liked, then add the milk and flour. Bake in crusty
bread pans or shallow pans, as convenient.

COFFEE BREAD.-No. 2.

Half a pound of flour, one egg, two teaspoonfuls
of sugar, a small pinch of salt, three tablespoonfuls of
melted butter, three-quarters of a cup of milk, one
even teaspoonful of soda, two scant teaspoonfuls of
cream of tartar. Mix and bake in a crusty bread
pan in a good oven, not too quick, from twenty to
twenty-five minutes.

Tags: low fat recipes, Healthy Food, southern cooking, dutch oven cooking, healthy cooking