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Special Recipes


Special Recipes22 Feb 2010 01:15 pm

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

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  • Special Recipes14 Jul 2009 04:04 pm

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

    View original here: 
    Halva Recipe

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  • Special Recipes14 Jul 2009 09:09 am

    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.

    Original post: 
    Pancakes Recipe

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  • Special Recipes11 Jul 2009 12:10 pm

    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.

    Read the rest here:
    Fried Mushrooms Recipe

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  • Special Recipes11 Jun 2009 10:10 am

    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.

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  • Special Recipes28 May 2009 03:10 pm

    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.

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  • Special Recipes22 May 2009 07:10 am

    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.

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  • Special Recipes28 Apr 2009 06:10 am

    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!

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  • Special Recipes19 Apr 2009 04:10 am

    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!

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  • Special Recipes07 Apr 2009 02:10 pm

    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)

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