ROULADEN-FLAVORED POT ROAST
3-4 pound boneless chuck roast
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons Nancy's Onion Soup Mix (see link below)
1 large onion, thickly sliced in rings
3 slices bacon, coarsely chopped
3/4 cup water
1/4 cup dry white wine
1 teaspoon beef bouillon granules
1 pound carrots, optional *
Line a 9x13" baking pan with heavy duty foil. Place the roast in the pan and rub half of the mustard over the top of the roast. Season with salt, pepper and half of the onion soup mix. Turn the roast over and do the same thing with the other side. Scatter the onion rings over the top then scatter the pieces of bacon over the onions.
In a measuring cup, heat the water until boiling. Add the wine and bouillon; stir until the bouillon has dissolved. Pour this mixuture around the meat. Peel the carrots, if using, and cut them into large chunks. Arrange around the roast and season lightly with salt and pepper.
Cover tightly with foil and roast at 325º for 3-4 hours. Remove the foil and roast another 30-60 minutes to brown the onions and bacon.
Makes about 6 servings
* Not included in the counts.
Per Serving: 515 Calories; 37g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. You'll find the onion soup mix recipe HERE.
ITALIAN SQUASH PIE
4 tablespoons butter
1 1/2 pounds yellow summer squash, sliced thin *
Small onion, sliced thin or chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup fresh parsley, chopped
8 ounces Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard
Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour the egg mixture over the squash and mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting.
Makes 6-8 servings
* Or zucchini
Per 1/6 Recipe: 297 Calories; 25g Fat; 13g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 223 Calories; 19g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. It can be served as a side dish or as a meatless main dish. You can use zucchini instead of yellow squash, if you like.
I hope that everyone is well. My husband and I are still staying home to keep him safe from Covid-19 due to his weak immune system. Surprisingly, I don't know anyone among my acquaintances, family or relatives who have had Covid. I only shop for groceries about once every two months to save money and to avoid contact with other people. By shopping for eight or nine week's worth of groceries and supplies at one time, I am able to stick to my weekly budget of between $30-$40 per week. It's amazing how much further the money goes by doing that.
HAMBURGER CABBAGE STIR-FRY
1 pound ground beef
2 cloves garlic, minced
16 ounce bag coleslaw mix *
8 ounces fresh mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons granular Splenda, optional
1 bunch green onions, cut on the bias
In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in as I did. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Makes 6 servings
* You can save a lot of money, like I did, by buying a head of cabbage and shredding it yourself.
Per Serving: 263 Calories; 16g Fat; 22g Protein; 7.5g Carbohydrate; 3g Dietary Fiber; 4.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my version of a popular dish called Crack Slaw.
CHICKEN PIZZA
1 boneless chicken breast
Dash Italian seasoning
Dash garlic powder
Dash salt
Toppings:
1 tablespoon pizza sauce
1/2 ounce pepperoni (8 thin slices)
1/2 large fresh mushroom, sliced thin
1 ounce Italian sausage, cooked and crumbled
1 ounce mozzarella cheese, shredded
2 tablespoons green pepper, minced
1 tablespoon red onion, minced
Pound the chicken as thin as possible without tearing it. Season both sides of the chicken with the seasonings and place it on a foil-lined baking sheet. Spread the pizza sauce on the top of the chicken. Arrange the remaining topping ingredients in this order: pepperoni, mushrooms, sausage, cheese, peppers and then the onions. Lightly sprinkle with a little more Italian seasoning and garlic powder. Bake at 400º about 10 minutes or until the chicken is thoroughly cooked. Be careful not to overcook it.
Makes 1 serving
Per Serving: 438 Calories; 23g Fat; 51g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Obviously you can make this for more than one person. I posted this as a single serving to give you an idea of how much of each ingredient I used per chicken breast.
CAULIFLOWER & HAM SALAD
1 medium cauliflower, cut into bite-size pieces (about 20 ounces)
1 cup mayonnaise
3 tablespoons sugar free sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon granular Splenda or equivalent liquid Splenda
1 cup grape tomatoes, halved (about 5 ounces)
1/2 small red onion, minced (about 3 ounces)
8 ounces ham, cubed
4 hard boiled eggs, chopped in large pieces
Place the cauliflower in a large bowl or casserole. Cover and microwave on HIGH for 6-8 minutes, stirring after 3 minutes. Cook until the cauliflower is slightly tender but not mushy; drain off any excess water. Let cool to room temperature before adding the remaining ingredients.
Meanwhile, whisk together the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener. When the cauliflower has cooled, add the dressing and gently toss to coat. Stir in the tomatoes, onion, ham and eggs. Cover and chill at least 3 hours.
Makes about 8 servings
Per Serving: 314 Calories; 28g Fat; 10g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This salad is a nice way to use leftover hard boiled eggs from Easter and also Easter ham, if you have some.
MAGIC PEANUT BUTTER PUDDING
1 tablespoon natural peanut butter
2 teaspoons granular Splenda or equivalent liquid Splenda
2 tablespoons heavy cream
Put everything in a little custard dish. Mix briskly with a spoon until thick and fluffy. At first it will look like the ingredients will never blend together but they will eventually and you'll end up with a fluffy mousse-like pudding with a light peanut butter flavor. It will transform right before your eyes like magic!
Makes 1 serving
With granular Splenda:
Per Serving: 202 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 198 Calories; 19g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This seems like an appropriate kind of recipe for the current time since it takes very few ingredients and it can help satisfy a craving.
UPDATE: I don't have the nutritional counts or a photo but I just tried a chocolate variation. To the basic recipe above, add an extra tablespoon of heavy cream, 1 teaspoon of cocoa powder, a tiny splash of vanilla and a touch more sweetener to taste. The mixture will get fluffy a little more quickly because of the cocoa but it might not look quite as smooth.
ENCHILADA BAKE - VARIATION
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe. You can omit them and it won't affect the outcome very much. I think they give this a nice flavor for almost no extra carbs per serving.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is one of my favorites and I just made some a few days ago. I like that it makes so many servings. I top mine with a little salsa as well as a little Herdez green guacamole salsa. Sour cream is also nice but I don't have any on hand.
I thought it would be a good idea to post recipes that call for simple ingredients that are likely to be available in the stores during this time. However, it's difficult to predict what will be available around the country. Relatives in San Antonio told us that there is almost no meat to be found in the stores there. Here in Houston there seems to be a good supply of meat and other goods. No toilet paper though, of course.
Because my husband is in his 70's, and he has been on anti-rejection meds for the past ten years since his liver transplant, I did a huge shopping yesterday to buy enough food and supplies so that we won't have to leave the house again at least through the end of May. I filled the trunk of the car twice by going to four different stores. Thankfully I was able to buy lots of eggs, ground beef, ground turkey, chicken, cheese, a big bag of frozen tilapia, sausage and I even bought a small pot roast. As long as our stash of TP holds out, I shouldn't have to go out to the store again for at least two months!
CHILE RELLENO CASSEROLE
2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan skin side down in a single layer. Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350º for about 30-35 minutes or until golden brown on top and a butter knife inserted into the center comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings
* You can also use your own home-roasted green chiles. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size. Click HERE to find out how to roast them.
Per Serving: 364 Calories; 31g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. To save money, I only use one can of green chiles now and it still tastes very good. I arrange half of the chiles in the bottom going one direction and the rest on the top in another direction. That way I get a bit of chile in every serving even though there are large gaps between them. Of course it's better with more chiles if you can afford them. I also use a full 8 ounces of cheddar cheese on the top to add more protein to the dish and make it more filling. Below are the nutritional counts for these changes. Oddly, the can of chiles that I buy doesn't list any fiber on the label which is why you see zero grams in the counts. My guess is that there is a little fiber but the carbs are so low anyway that I'm not worried about it.
Per Serving: 400 Calories; 34g Fat; 22g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
COFFEE CREME CUSTARD
2 cups heavy cream
2 teaspoons instant coffee granules
5 egg yolks
1 cup granular Splenda or equivalent liquid Splenda
Pinch salt
2 teaspoons vanilla
Heat the cream and coffee granules just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling. Stir occasionally to help dissolve the coffee granules. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream.
Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups.
Bake at 350º 25-40 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned and they will look slightly puffed when the custard is done. Chill at least an hour before serving.
Makes 4 servings
With granular Splenda:
Per Serving: 510 Calories; 50g Fat; 6g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 486 Calories; 50g Fat; 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
SALSA SAUSAGE QUICHE
1 pound pork sausage
8 ounces cheddar cheese, shredded
3 eggs
1 cup salsa *
Crumble and brown the sausage; drain the grease if desired. Place the sausage in a greased 10-inch pie plate. Mix in half of the cheese. Beat the eggs and salsa; pour over the sausage and cheese and spread it evenly. Sprinkle the remaining cheese on top. Bake at 350º 30 minutes or until the quiche is firm in the center. Let stand 10 minutes before serving otherwise the quiche will be too soft to remove from the pan.
Makes 6-8 servings
* I used Walmart's Great Value All Natural Hot Chunky Salsa (1 carb per tablespoon).
Per 1/6 Recipe: 443 Calories; 35g Fat; 28g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 332 Calories; 27g Fat; 21g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I'm not sure if it made much difference, but I added one more egg when I made this a few days ago. This quiche has a somewhat loose consistency anyway so extra eggs might help firm it up. I don't always have cream on hand, but I always have salsa, so it's nice to have a quiche recipe that doesn't require cream and one that only has four ingredients.
CHEDDAR BISCUITS
4 eggs
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup coconut flour, sifted (1 1/4 ounces)
1/4 teaspoon baking powder
6 ounces sharp cheddar cheese, shredded
Whisk together the eggs, butter, salt, and garlic powder. Combine the coconut flour with the baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until as browned as you can get them without burning them.
They crisp up nicely in the toaster oven the next day.
Makes 6 biscuits
Per Biscuit: 257 Calories; 21g Fat; 12g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. As I was typing this post, I realized that this is not the recipe that I usually make. While these are good, the ones that I usually make have almond flour instead of coconut flour in them. I call those Cheesy Biscuits and they're based on the Almond Cheese Rounds recipe that you'll find HERE on my website. I've posted that recipe below.
CHEESY BISCUITS
4 ounces cheddar cheese, shredded (1 cup)
3 ounces almond flour (1 cup)
2 tablespoons butter, softened
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon salt
Mix all of the ingredients well with a spoon until they form a soft dough. Drop 6 mounds of dough onto a small parchment-lined baking sheet and bake at 350º for about 15-20 minutes. Check them after 15 minutes and add more time, if needed.
Makes 6 servings
Per Serving: 205 Calories; 18g Fat; 9g Protein; 3.5g Carbohydrate; 2g Dietary Fiber; 1.5g Net Carbs
DOTTIE'S CHICKEN CORDON BLEU CASSEROLE1 pound boneless chicken breasts or tenders, cut into bite-size pieces *
12 ounces ham, cut into cubes
6 ounces Swiss cheese, shredded
Salt and pepper, to taste
8 ounces cream cheese, softened
1/2 cup heavy cream
1 clove garlic, minced
1/8 teaspoon pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
Put the chicken, ham and cheese in a greased 12x7" baking dish. Season with a little salt and pepper. In a medium bowl, blend the heavy cream into the cream cheese until smooth. Stir in the garlic, pepper, dill, chives and parsley. Pour the sauce over the meat and cheese and stir everything together. Bake at 350º for about 40 minutes until bubbly and the chicken is fully cooked. Let stand about 10 minutes before serving to allow some of the liquid to soak back into the sauce.
Makes about 4-6 servings
* The chicken is added raw but you can substitute diced, cooked chicken and reduce the baking time to about 20 minutes.
Per 1/4 Recipe: 754 Calories; 55g Fat; 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 503 Calories; 36g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Dottie, from the old Low Carb Friends forum, was the original creator of this recipe and this is my tweaked version of it. You can read about my tweaks on my main site. I love making this recipe because everything is pretty much just dumped into the baking dish without a lot of fuss or pre-cooking.
I was just looking over the notes that I wrote on my recipe card and I'd forgotten that I usually use about 2 pounds of chicken and make this in a 9 x 13 inch baking dish. I also sometimes add some good parmesan cheese which helps thicken the sauce a bit. There is plenty of sauce for that much chicken if you start with it raw. That's because the chicken gives off a lot of liquid as it cooks. Another thing that I have done once or twice was using partially cooked cut up thick bacon in place of the ham.
TRUFFLE CUPS
4 ounces sugar free chocolate or chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
3/8-1/2 teaspoon almond, peppermint or orange extract
1/8-1/2 teaspoon vanilla
12 paper candy cups
Place 12 small foil or paper candy cups on a small baking sheet or tray. If you are using a chocolate bar, chop it into small pieces. In a medium glass bowl, microwave the chocolate and butter at 50% power for 1 1/2-2 minutes or just until melted, stirring after half the time. Stir in cream and extracts and mix well. Spoon at once into the cups. Chill or freeze until firm. Store in the refrigerator or freeze for longer storage.
Makes 12 truffles
- Mint Truffle Cups - use 1/4 teaspoon plus 1/8 teaspoon peppermint extract
- Almond Truffle Cups - use 1/2 teaspoon almond extract
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I haven't posted the nutritional counts because they will depend on the chocolate that you use. I haven't tried it but I think that orange extract would also be nice. These must be kept cold because they will become soft at room temperature.
BACON BEEF ROLLS
2 pounds ground beef
2 eggs, beaten
1/4 cup low carb ketchup
2 tablespoons Worcestershire sauce
4 ounces cheddar cheese, shredded
1/4 cup onion, chopped fine
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
12 strips bacon
Combine everything except the bacon in a large bowl. Mix well then shape in two 6-inch long log shapes. On a large sheet of wax paper, lay 6 slices of the bacon side by side. Set one of the beef rolls crosswise at one end of the row of bacon strips; roll up, wrapping the meat with the bacon. Very carefully place the first roll in a 9x13" baking pan which has been lined with heavy foil. Be sure to place the ends of the bacon under the meat roll. Repeat with the remaining bacon and meat roll. Bake at 375º 45-50 minutes or until the center of each roll reaches 160º. If the bacon doesn't look browned enough on top, put the beef rolls under the broiler for a minute or two.
Makes 8 servings
Per Serving: 345 Calories; 24g Fat; 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Here is how they looked before baking them:
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. It's a little hard to judge the size of these by the photos. The beef roll in the photo at the top is sitting on an oval meat platter.
LINDA'S TACO SEASONING
1 teaspoon chili powder
3/4 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon xanthan gum, optional
Combine everything in a small bowl.
Brown 1 pound ground beef; drain the fat if desired. Add the seasoning mixture along with about 1/2 cup water and 1-2 tablespoons Taco Bell Restaurant Hot Sauce (optional). Simmer about 5-10 minutes. The counts below do not include the Taco Bell sauce.
Makes enough to season 1 pound of ground beef
Per batch: 31 Calories; 1g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
LINDA'S TACO SEASONING - BIG BATCH
4 tablespoons chili powder
3 tablespoons paprika
4 tablespoons cumin
2 tablespoons onion powder
2 tablespoons garlic powder
3 teaspoons ground coriander
1 1/2 teaspoons cayenne
2 tablespoons salt
3 teaspoons xanthan gum, optional
This makes enough to fill a container about the size of one of those cans of parmesan cheese with the green label about 3/4 full. Use 1-2 tablespoons per pound of ground beef.
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I purposely went light on the salt in the mix so you may need to adjust the salt to taste. I always make a large batch and keep a jar of it in the cupboard to use in taco meat and other recipes.
EVEN BETTER THAN HEINZ KETCHUP
6 ounce can tomato paste
8 ounce can tomato sauce
1/2 cup plus 1 tablespoon white vinegar
2 tablespoons water
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon garlic powder
Mix all of the ingredients well in a medium saucepan. Simmer covered for 1 hour. Cool then chill before serving. Keep refrigerated.
Makes about 2 cups
Made with granular Splenda:
1 tablespoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
1/4 cup: 28 Calories; trace Fat; 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
1 cup: 112 Calories; trace Fat; 5g Protein; 28.5g Carbohydrate; 5g Dietary Fiber; 23.5g Net Carbs
Made with liquid Splenda:
1 tablespoon: 6 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
1/4 cup: 25 Calories; trace Fat; 1g Protein; 6.5g Carbohydrate; 1.5g Dietary Fiber; 5g Net Carbs
1 cup: 100 Calories; trace Fat; 5g Protein; 25.5g Carbohydrate; 5g Dietary Fiber; 20.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. As with my favorite BBQ sauce, I always keep a jar of this ketchup on hand and it keeps for a long time in the fridge. Besides being sugar free, I think it tastes even better than Heinz ketchup as the name suggests. My version has the same flavor as Heinz but it's not nearly as salty. I have tweaked the recipe over time and the version here is slightly different than what is posted on my website.
MY FAVORITE BBQ SAUCE
6 ounce can tomato paste
1 1/2 cups water
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1/2 cup granular Splenda or equivalent liquid Splenda
2 teaspoons blackstrap molasses
2 tablespoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon xanthan gum
Whisk everything together in a medium pot. Bring to a boil. Cover and simmer on low heat for 60 minutes, whisking occasionally to keep it from sticking to the bottom of the pot. Cool, then pour into a pint canning jar and store in the refrigerator.
Makes about 2 cups
With granular Splenda:
Per 2 tablespoons: 17 Calories; trace Fat; 1g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net Carbs
Per 1/4 cup: 34 Calories; trace Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per 2 tablespoons: 14 Calories; trace Fat; 1g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs
Per 1/4 cup: 28 Calories; trace Fat; 1g Protein; 6.5g Carbohydrate; 1g Dietary Fiber; 5.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I always have a jar of this in the fridge. It's very easy and cheap to make and keeps for a very long time. You can leave out the xanthan gum but I don't recommend it. It gives the sauce a smooth consistency and keeps the it from separating. Most commercial barbecue sauces contain xanthan gum. The recipe actually makes a little more than a pint. When I make a batch, I usually add what doesn't fit in the new jar to what's left in the old jar.
SPANISH-STYLE SAUSAGE QUICHE
1 pound regular or hot pork sausage
1 small onion, chopped
1 small green pepper, diced
1 medium tomato, diced
8 ounces sharp cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1/2 cup heavy cream
In a large skillet, brown the sausage with the onion. When the sausage is cooked through, drain off the grease. Add the green pepper and tomato. Cook over medium-high heat until the peppers are tender-crisp and some of the juice from the tomato has cooked off. Drain the sausage and vegetables on a paper towel-lined plate then arrange in the bottom of a greased 10-inch pie plate. Top with the cheese.
Whisk the eggs, salt and pepper, then whisk in the cream. Evenly pour the egg mixture over the sausage mixture and cheese. Bake at 350º for 30-35 minutes until knife inserted in center comes out clean and the top is slightly puffed. Let stand about 10 minutes before cutting.
Makes 6-8 servings
Per 1/6 Recipe: 550 Calories; 45g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 413 Calories; 34g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The tomatoes are an unexpected ingredient but they really add a nice flavor to the quiche. Plus, it doesn't matter if you use under ripe out-of-season tomatoes for this.
QUICK ASIAN STIR-FRY
1 pound ground pork or turkey
1 small onion, slivered
1 clove garlic, minced
12-16 ounce bag frozen Asian-style vegetable mixture *
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice **
1 tablespoon granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger, or to taste
2 teaspoons ground coriander
1 teaspoon Sambal Oelek, or to taste
1/4 teaspoon xanthan gum, optional
Brown the meat with the onion and garlic in a large skillet or wok over medium-high heat. If you're using lean ground pork or turkey, you may want to add a tablespoon or two of cooking oil to the pan. Add the frozen vegetables and cook, stirring occasionally. While the vegetables are cooking, you can start adding in the remaining ingredients. Cook and stir a few minutes more until the vegetables are done as desired. Sprinkle the xanthan gum over the surface and quickly stir in; let stand a minute or two to allow the sauce to thicken.
* These come in many varieties and usually contain some combination of broccoli, green beans, carrots, celery, onions or leeks, mushrooms, pea pods or sugar snap peas, red peppers, bamboo shoots and/or water chestnuts. The carb counts will vary so the numbers below are approximate.
** I use 2 packets of True Lime.
Makes 4 servings
Per Serving: 302 Calories; 18g Fat; 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I make this frequently because it is very quick and easy to make and it really has a nice Asian flavor in spite of not being authentic in any way. I usually start with the ingredients listed but sometimes add a bit of this or that to change it up a little. A squirt of sriracha is a nice addition as are some fresh bean sprouts. Although I love this with ground pork, I can get ground turkey much cheaper so that's what I mostly use to make this.
ATKINS MEATLOAF
2 pounds ground beef
4-8 ounces cheddar cheese, shredded
1/3 cup low carb ketchup or barbecue sauce
2 eggs
2 cloves garlic, minced (or garlic powder)
1 tablespoon minced dry onion
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Additional seasonings as desired
Topping:
1/4 cup low carb ketchup
1/4 teaspoon blackstrap molasses
1 1/2 teaspoons granular Splenda or equivalent liquid Splenda
In a large bowl mix all but the Topping ingredients thoroughly. Mix the topping ingredients together in a small bowl. Place the meat in a foil lined 7x11" metal baking pan. With your hands, gently form into a loaf shape. Brush or spread on the topping. Bake at 375º 45 to 60 minutes or until the internal temperature reads 140-145º.
Makes 6-8 servings
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I've made this meatloaf many, many times over the years and it has evolved quite a bit. Other than the ground beef, cheese and eggs, I usually dump in whatever I feel like adding at the time. Sometimes I'll use ketchup in the meat mixture and sometimes I put in some of my low carb BBQ sauce instead. I also add spices and other seasonings as the mood strikes me and lately I've been throwing in an entire 8 ounce bag of shredded cheese instead of only 4 ounces.
I recently came up with a trick for making it easier to remove the meatloaf from the pan. I still line the pan with heavy foil but I also make a sling with a sheet of parchment paper. I use a piece that is long enough to drape over the two long sides of the pan and use the paper as handles to lift out the meatloaf.
Because of so many variables, I haven't posted the nutritional counts here. You'll find my homemade low carb ketchup recipe HERE and my low carb BBQ sauce recipe HERE. Both are tried and true recipes and I always have them in the fridge. In fact, I just made a new batch of the BBQ sauce yesterday.
SWISS ONION QUICHE
1 medium onion, chopped
1 tablespoon butter
6 eggs
1 cup heavy cream
8 ounces Swiss cheese, shredded
1/2 teaspoon salt
Dash pepper
Sauté the onions in butter until tender and slightly browned. Grease a 9-10" glass pie plate. Arrange the cheese on the bottom of the plate; top with the onions and spread them evenly over the cheese. Beat the eggs, cream, salt, pepper, and chives well. Pour evenly over the cheese and onions. Bake at 350º for 35-40 minutes until a knife inserted in the center comes out clean. Let stand 5 minutes or so to set before slicing.
Makes 6-8 servings
Per 1/6 Recipe: 377 Calories; 32g Fat; 18g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 283 Calories; 24g Fat; 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my husband's favorite quiche. I have made one change to this recipe since I posted it years ago on my site. Instead of using 1 cup of cream, I now only use 1/2 cup to save money. I also do this with all of the quiches that I make. The recipe above still lists 1 cup of cream and the nutritional counts reflect this. You'll get a slightly fluffier consistency with more cream but it does come out just fine with half that amount.
LYNN'S "SPLIT PEA" SOUP
2 smoked turkey legs *
4 cups chicken broth
4 cups water
2 teaspoons chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional (see my comments below)
Put the turkey legs in a large soup pot. Add the broth, water and bouillon granules; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour. Remove the drumsticks from the broth and set aside to cool. Meanwhile, add the cauliflower and green beans to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender, about 30 minutes. Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup. Adjust the seasoning with salt and pepper, to taste.
Makes about 12 cups or eight 1 1/2 cup servings
* Two smoked turkey legs will yield about 2 1/2-3 cups cut up meat.
Per Serving: 124 Calories; 4g Fat; 15g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs
Lynn said that she doesn't care for carrots in her soup, but I do. Here's how to make a variation that has some onion, carrot and celery:
In a medium skillet, sauté in 1 tablespoon butter until very tender:
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
Add to the finished soup before adjusting the seasoning. Cook until heated through. You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.
Per serving with added vegetables: 143 Calories; 5g Fat; 15g Protein; 8g Carbohydrate; 3.5g Dietary Fiber; 4.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. If you can't get smoked turkey legs, you could probably use a meaty ham bone or two or three ham hocks instead.
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed and well-drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach.
Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's OK. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Let stand a few minutes before serving.
Makes 6-9 servings
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. If you can afford the extra carbs, the variation below is very good and this is how I usually make it now. One thing that I haven't mentioned in the directions is that I always finely chop the spinach after squeezing out the liquid. Although it says "chopped spinach" on the label, it tends to be in long strands rather than chopped in small pieces.
SPINACH LASAGNA - VARIATION
1 pound ground beef
1 pound bulk Italian sausage
2 tablespoons onion
1 clove garlic, minced
Salt and pepper
1 1/2 cups spaghetti sauce
1/8 teaspoon garlic powder
8 ounce cream cheese, softened
1 egg
1/8 teaspoon pepper
10 ounce frozen chopped spinach, thawed and well-drained
8 ounces mozzarella cheese, shredded
2 ounces parmesan cheese, about 1/2 cup
Brown the hamburger, sausage and onion along with the minced garlic; drain the fat and stir in the spaghetti sauce and garlic powder. In a medium bowl, blend the cream cheese, egg and pepper. Stir in the spinach.
In a greased 7 1/2 x 12" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with the mozzarella then the rest of the meat sauce as evenly as possible. Sprinkle with the parmesan. Bake at 350º about 30 minutes until hot and bubbly.
Makes 8-12 servings
Per 1/8 Recipe: 568 Calories; 45g Fat; 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/10 Recipe: 454 Calories; 36g Fat; 25g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 379 Calories; 30g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
MY FAVORITE SLOPPY JOES
1 pound ground chuck
1 small onion, chopped
1 clove garlic, minced
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses, optional
2 tablespoons vinegar
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Brown the ground chuck along with the onion and garlic; drain the fat. Add the remaining ingredients. Cover and simmer 30 minutes. Serve on low carb buns or over chopped lettuce (not included in counts).
Makes about 6 servings
With granular Splenda:
Per Serving: 151 Calories; 8g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 147 Calories; 8g Fat; 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
SLOPPY JOE STUFFED PEPPERS
1 batch My Favorite Sloppy Joes
3 large green peppers, halved lengthwise
8 ounces cheddar cheese, shredded
Remove the seeds and membranes from the pepper but leave the stems intact. Parboil the peppers in a boiling water 3 minutes; drain. Arrange the peppers in a baking dish. Put half of the cheese in the bottom of the pepper halves then fill them with the sloppy joe mixture. Top with the remaining cheese. Bake at 350º 20-30 minutes until hot and bubbly and the peppers are tender.
Makes 3-6 servings
With granular Splenda:
Per 1 pepper half: 319 Calories; 21g Fat; 23g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 2 pepper halves: 637 Calories; 42g Fat; 46g Protein; 18g Carbohydrate; 4g Dietary Fiber; 14g Net Carbs
With liquid Splenda:
Per 1 pepper half: 315 Calories; 21g Fat; 23g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 2 pepper halves: 629 Calories; 42g Fat; 46g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
These two recipes were originally posted HERE and HERE at Linda's Low Carb Menus & Recipes. Since posting the recipe on my website, I've started making the stuffed peppers a little differently. I actually make a batch of My Favorite Sloppy Joes and use that to fill the peppers. That's why I'm posting both recipes today.
