Roasted Cauliflower Soup : Cauliflower helps lower “lousy” LDL cholesterol in two ways. First, it’s an excellent source of fiber, which sweeps away LDL. And second, cauliflower contains IC3, a phytonutrient that helps lower the liver’s production of one of the main carriers of bad cholesterol by over 50 percent.

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Roasted Cauliflower Soup

There are many halva recipes out there. This is an easy and delicious Persian recipe for halva.

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Halva Recipe

Homemade pancakes are both easy and healthy. Enjoy your pancakes with maple syrup or golden syrup. You can also add fresh fruits such as blueberry or strawberry to your dish.

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Pancakes Recipe

For fried mushroom recipe, use white or brown mushrooms. Also remember to place fried mushrooms on a napkin to soak excess oil before serving. Serve with fresh lemon juice and fresh cilantro.

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Fried Mushrooms Recipe

Garden Beef Stew

CarbsPerServing:2.6
Prep Time:2 1/2 hours
Effort:Average
Ingredients:
2 tbsp. vegetable oil
1 1/2 pd. stew meat
2 tbsp tomato sauce
2 c. water
1 tsp. salt

2 tbsp. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped eggplant
1/4 c. zuchinni, cubed
1/2 c. spinach
How to Prepare:
Heat oil in heavy pot.
Brown meat on all sides. Push to side of pot. Add onion, cook 2
minutes. Add water and salt. Simmer 2 hrs.
Add green pepper, eggplant, and zuchinni. Simmer 10 min. Spoon in
tomato sauce and spinach. Cook 7 more min.

Chilled Melon Soup with Mint
Serves:4
CarbsPerServing:11.7
Prep Time:10 minutes
Effort:Easy
Ingredients:
One ripe cantaloupe
One cup of water
8 packets of Splenda4 sprigs fresh mint
Juice of 1/2 a lime
1 tsp. fresh lime zest
4 Tbl. heavy cream

How to Prepare:
Add the water, splenda, mint leaves (reserving a few for garnish)
lime juice and lime zest in a small saucepan and boil for ten
minutes until syrupy. While it is reducing, seed the cantaloupe and
scoop the flesh into a blender. Pour the syrup over the cantaloupe
through a sieve to remove the mint leaves and lime zest. Pulse a few
times to blend and then puree for a few seconds. Skim the foam off
the top and then place in the refrigerator until well chilled, at
least two hours. Serve in chilled bowls with a few mint leaves and a
swirl of heavy cream for garnish.

Tags: low fat recipes, weight control, low carb recipes, restaurant recipes, crockpot recipes

Turkey Club Omelette
CarbsPerServing:9g total
Effort:Easy
Ingredients:
3 Eggs
1/4 cup cubed turkey breast
meat
2 strips bacon — cooked
and chopped
2 tablespoons sour cream2 sprigs chives — coarsely
chopped
2 slices tomato slices —
chopped
1/4 cup hollandaise sauce

How to Prepare:
Prep all of your ingredients
ahead of time. Cook the
eggs on one side and flip to
other side. Add ingredients
and fold or roll. Add
hollandaise sauce over the
top of omelette. (Knorr’s
brand of hollandaise is by
far the best tasting we’ve
found).

Wagon Wheel Frittata
Serves:6
CarbsPerServing:5.33g
Effort:Easy
Ingredients:
1 tablespoon cooking oil
10 ounces frozen broccoli
spears
1 tablespoon water
4 ounces button
mushrooms — drained
6 eggs2 tablespoons heavy cream
3 tablespoons water
1 1/2 teaspoons Italian
seasoning — crushed
6 thin tomato slices — about
1 med tomato
1/4 cup grated Parmesan
cheese

How to Prepare:
In a 10-inch omelet pan or
skillet over medium heat,
combine oil, broccoli, and
water. Cover and cook just
until broccoli can be broken
apart with a fork, about 3
minutes. Take pan off the
heat.

Arrange broccoli spears so
stems point to center of
pan. Set mushrooms,
rounded sides up, between
broccoli spears. In medium
bowl, thoroughly blend
eggs, milk, and seasoning.
Pour over broccoli. Cover and cook over medium heat
until eggs are almost set.
Remove from heat.

Tags: free online recipes, Healthy Food, cooking school, cooking light magazine, low fat recipes

BLT Ranch Omelet

Ingredients:
2 each large eggs
1 tablespoon water
2 tablespoons shredded cheddar cheese
3 slices bacon — cooked crisp and crumbled 1/2 small tomato — sliced thin
1/2 cup shredded lettuce
1 tablespoon mayonnaise
1 tablespoon salsa

How to Prepare:
Beat eggs with a fork and add water, beat again to mix. Add salt and
pepper if desired and beat into egg.
Heat bacon drippings and pour egg mixture into small, non-stick pan.
Cook over low heat until set and no longer wet looking. Pile bacon,
cheese, lettuce and tomato on one half and flip the other half over
to cover. Remove from heat and cover pan for 30 seconds to melt
cheese.
Mix salsa and mayo and spread over omelet.
*Lettuce can be placed on plate under omelet instead if desired.
Breakfast BLT Roll-ups
Serves:1,8,10,8
CarbsPerServing:(3g net carbs)340 Calories (kcal); 31g Total
Fat; (79% calories from fat); 14g Protein; 4g Carbohydrate; 1g
fiber;51mg Cholesterol; 565mg Sodium
Prep Time:5 minutes
Effort:Easy
Ingredients:

4 each romaine lettuce leaves
1 tablespoon mayonnaise
3 slices bacon — cooked crisp and crumbled

4 tablespoons shredded cheddar cheese
1/2 small roma tomato — diced

How to Prepare:
Shred 2 of the romaine leaves. Mix shredded lettuce, mayo, cheese,
bacon and tomato. Add a little salt and pepper to taste.
Fill remaining 2 romaine leaves w/mixture, fold and enjoy.

Tags: Healthy Food, crockpot recipes, copycat recipes, food recipes, Misc Recipes

Macadamia Nut Joys
Serves:6,10
CarbsPerServing:approx 6 (didnt take coconut carbs into this
recipe)
Prep Time:20 minutes
Effort:Easy
Ingredients:
3 Ozs cream cheese softened
1/2 Cup unsweetened shredded Coconut
1-2 Tablespoons of Heavy Cream
1 Teaspoon Vanilla Extract
4-5 Packets of Splenda
12 Macadamia nuts For chocolate coating

2-Low Carb Dark Chocolate bars
1-Tablespoon of Heavy Cream

How to Prepare:
Using tin foil, make a little tray approx the size of 3 x 6 and give
it a light coating of Pam or something similar.

Break up chocolate and add the cream and microwave for one min and
stir to make sure its all melted. Take half of the melted choc and
spread it on the bottom of the foil tray evenly. Place in freezer to
get hard for about 10 minutes. While waiting, mix the softened cream
cheese, coconut extract and Splenda and enough of the cream to make
a workable dough. Take foil tray out and spread the “dough” mixture
evenly over the top and place the Macadamia evenly so you can get 6
bars with 2 nuts each on them. Take remaining chocolate and spread
evenly over the top. Place back into the freezer for about 2 hours
and then cut into 6 equal portions. Store in freezer.

Just take and eat directly from the freezer!

Tags: slow cooker recipes, special recipes, soup recipes, Healthy Food, cooking light magazine

Stuffed Mushrooms with Goat cheese topping
CarbsPerServing:6 total recipe
Effort:Easy

Ingredients:
6 medium mushrooms — white
6 large pork rinds (smashed to bread crumb consistency)
2 tablespoons butter
1/2 tablespoon olive oil1 tablespoon red onion — finely chopped
1/2 ounce goat cheese
black pepper and garlic-salt to taste

How to Prepare:
Preheat oven to 450 F
Clean mushrooms, chop stems and set aside.
Heat olive oil in small skillet.
Add: smashed porkrinds, butter,
chopped onions and mushroom stems.
Cook until onion is soft.
Season with enough garlic salt and black pepper
to hide “pork” flavor.

Spoon mixture into mushroom caps.
Lightly brush tops with olive oil.
Bake in glass pie plate or teflon cookie sheet,
uncovered for approx. 10 minutes.
Mushrooms should look slightly translucent.
Add a nickel size drop of goat cheese to
the top of each stuffed mushroom and bake 5 minutes
longer.
Makes appetisers for two!

Tags: cooking light recipes, soup recipes, home cooking, dutch oven cooking, crockpot recipes

Ultimate Low-Carb Mashed
Serves:4
CarbsPerServing:Per Serving: 97 Calories; 7g Fat (59.3%
calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary
Fiber; 20mg Cholesterol; 357mg Sodium.
Prep Time:20 minutes
Effort:Easy
Ingredients:
1 cup turnips — diced, measure uncooked
16 ounces frozen cauliflower — thawed before cooking
1 clove garlic — peeled and halved1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soft butter
2 tablespoons heavy cream

How to Prepare:
Bring 4 cups water to a boil. Add diced turnips and garlic. Boil for
5 minutes, then add thawed cauliflower and boil for 10 minutes or
until all veggies are fork tender.
Drain well and use a spoon to smoosh out as much water through the
colander as possible.
Put into a bowl and add cream, butter, salt and pepper.
Using a stick mixer(like the Thunder Stick or Braun kind), puree
until smooth and well blended. Serve immediately.
You can do this in a blender or food processor, but I like the stick
mixer for control.
Macafoni and Cheese
Serves:10,10,9,8,10,3
CarbsPerServing:17 total recipe
Effort:Easy
Ingredients:
12 ounces firm tofu
8 ounces sharp Cheddar cheese — grated
2 eggs — beaten
1/4 cup cream1/4 teaspoon onion powder 1 dash cayenne
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard

How to Prepare:
Drain tofu well (i let mine sit in the colander for awhile and then
squished even more liquid out of it with my hand)

Mix all ingredients together mashing the tofu well (but leaving a
few chunky pieces),

Place in a buttered casserole dish. Sprinkle with Parmesan & a
little paprika. Bake at 350 for 30-40 minutes. The top should be
golden brown. (its the crispy brown parts that really give it the
flavor)

Tags: Healthy Food, special recipes, easy recipes, cooking school, healthy cooking