TUNA MUFFINS
2 6-ounce cans tuna, drained well
2 eggs
1/4 cup celery, chopped fine
2 tablespoons onion, chopped fine
1/4 cup green pepper, minced
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning
Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.
Makes 6 servings
Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Here is a slightly larger recipe:
TUNA MUFFINS
Three 6 ounce cans tuna, well-drained
3 eggs
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine
3 tablespoons onion, chopped fine
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded
Mix all of the ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.
Makes 12 servings
Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
TARTAR SAUCE
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1/8 teaspoon celery seed
Dash pepper
1/8 teaspoon dill
Mix all of the ingredients in a small bowl. Spoon about 1 tablespoon sauce over each Tuna Muffin.
Makes about 6 tablespoons
Per Tablespoon: 68 Calories; 7g Fat; trace Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Tuna comes in 5-ounce cans now but I haven't had to adjust the recipe. My husband likes these with tartar sauce so I have included my recipe.
BASIC ALMOND FLOUR MUFFINS
6 ounces almond flour (1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons water
2 eggs
Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. To the butter, add the liquid Splenda, if using, the vanilla, cream and water. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs
VARIATIONS:
Maple Nut Muffins - Add 1 1/2 teaspoons maple flavoring and 1/4 cup chopped pecans
Orange Muffins - Add 1 teaspoon orange extract and 1 tablespoons grated orange zest
Lemon Poppy Seed Muffins - Add 1 teaspoon lemon extract, lemon zest and 1 teaspoon poppy seeds
Banana Walnut Muffins - Add 1 teaspoon banana flavoring and 1/4 cup chopped walnuts
Apple-Cinnamon Muffins - Add 2 packets sugar free cider mix, reduce the sweetener to 1/2 cup and add 1/2 teaspoon cinnamon
Blueberry Muffins - Add a handful of fresh blueberries
Cinnamon Muffins - Add 1 teaspoon cinnamon
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
LESLIE'S PERFECT LC PANCAKES
1 cup almond flour (3 ounces)
1/4 teaspoon baking powder
Generous dash salt
3 eggs
1/2 teaspoon vanilla
1 teaspoon granular Splenda
2 tablespoons water, as needed
Cooking oil, for the pan
Mix all of the ingredients except the water in a medium bowl with a fork or a whisk. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thrown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.
Makes 4 pancakes
Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my favorite low carb pancake recipe. They're simple to make with easy to find ingredients.
QUICK NACHO CHEESE DIP
2 slices Deluxe American cheese, torn in pieces
2 tablespoons chunky salsa *
Put the cheese pieces in a small microwaveable bowl; top with the salsa. Cover and microwave on 40-50% power for 1 minute. Stir and microwave another 30 seconds on 40-50% or until the cheese has melted completely and the dip becomes smooth and creamy when you stir it with a spoon. Serve at once with pork rinds or raw vegetables (not included in the nutritional counts).
Makes 1-2 servings
* I used Walmart's Great Value Chunky Salsa, which has 1 carb per tablespoon.
TIP: Don't try pouring the nacho cheese dip over a pile of pork rinds. They turn soggy very quickly once the hot cheese touches them.
Per Recipe: 149 Calories; 12g Fat; 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/2 Recipe: 75 Calories; 6g Fat; 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 1g Net Carb
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This makes a quick snack but the dip could also be used as a cheese sauce over cooked vegetables or meat.
ILSE'S SPINACH SAUSAGE BRUNCH CASSEROLE
1 pound bulk Italian sausage
1 cup onion, chopped
8 ounces provolone cheese, shredded and divided
2 roasted red bell peppers, chopped, divided
10 ounces frozen chopped spinach, thawed and drained
1/4 cup parmesan cheese (1 ounce)
8 eggs
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons fresh basil, chopped, or 1 teaspoon dried basil
Brown the sausage and onion; drain on paper towels. Spread the sausage in the bottom of a greased 9x13" baking dish. Sprinkle half of the the provolone cheese and half of the chopped red pepper over the sausage then top with the spinach. Sprinkle the parmesan cheese over everything.
In a large bowl, whisk the eggs and cream until well blended. Whisk in the salt and basil. Pour the egg mixture evenly over everything. Bake at 425º 20-25 minutes or until a knife inserted into the center comes out clean and the casserole is lightly browned. Sprinkle the remaining red peppers and provolone cheese over the top of the casserole. Bake another 2-3 minutes until the cheese has melted. Let stand 5 minutes then cut into squares.
Makes 8 servings
Per Serving: 506 Calories; 42g Fat; 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I got this recipe from my Aunt Ilse and adapted it to be low carb. I left out the cup of flour and used cream instead of milk. I also cut way back on the amount of liquid because there was no flour used and I made various other little tweaks. This looks very Christmassy with the red and green veggies on top and is quite tasty. Below is a picture of the whole pan:
CABBAGE & SAUSAGE SOUP
3 tablespoons butter
2 medium carrots (4 ounces after trimming)
2 stalks celery
1 small onion
1 clove garlic, minced
1 pound cabbage
1/2-1 teaspoon xanthan gum, optional
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces Boar's Head kielbasa *
4 cups chicken broth, homemade preferred
2 tablespoons fresh parsley, chopped
If you chop and add the ingredients to the pot in the following order, it will give the carrots and celery a chance to get a head start before you add the cabbage.
In a large soup pot, heat the butter over medium-low heat until melted. Chop the carrots and add to the pot. Chop the celery and it to the pot. Next chop the onion and add it to the pot along with the garlic. While these vegetables are cooking, coarsely chop the cabbage; add to the pot and stir well. Turn the heat to low, cover the pot and simmer 10 minutes, stirring occasionally. Meanwhile, cut the kielbasa into bite-size pieces. When the 10 minutes are up, sprinkle the xanthan gum over the surface of the vegetables; stir in well. Add all remaining ingredients except the parsley. Go easy on the salt, or wait until the end to add it. The broth, bouillon and sausage all have a lot of salt so you may not need more. Bring to a boil; cover and simmer on low 30 minutes, stirring occasionally. Adjust the seasoning, if necessary, then stir in the parsley.
Makes about 6-8 servings
* Boar's Head kielbasa has no sugar or carbs. If you can't get sausage without sugar added, you'll have to add the carbs listed on the package to the counts below.
Per 1/6 Recipe: 272 Calories; 20g Fat; 17g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 204 Calories; 15g Fat; 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is based on a high carb recipe that I used to make frequently. The original had a can of white beans added.
ITALIAN RICOTTA CAKE
4 eggs, separated
1 cup granular Splenda or equivalent liquid Splenda, divided
15 ounces whole milk ricotta cheese
1/2 cup butter, softened (1/4 pound) *
1 teaspoon xanthan gum
Pinch salt
1 teaspoon vanilla
1/2 teaspoon orange extract
Zest from 1 large orange (about 10 grams or 1-2 tablespoons)
4 squares Lindt 70% Cocoa chocolate, coarsely chopped (40 grams) *
Grease a 9-inch cake pan and line the bottom with a circle of parchment paper then grease the paper.
In a medium bowl, beat the egg whites until foamy. Add 1/2 of the Splenda and beat until stiff peaks form; set aside. In a large bowl, beat the ricotta, butter, egg yolks, remaining 1/2 cup Splenda, xanthan gum, vanilla, orange extract and orange zest until well blended and fluffy. Stir in the chocolate bits. Fold in the egg whites.
Spread the batter in the cake pan and bake at 375º 30 minutes until the cake is golden brown and firm to the touch. The cake will puff up quite high while baking and will sink down as it cools. Cool the cake before before removing it from the pan and chill well before serving.
Makes 8 servings
* You can save a few carbs by using the 85% cocoa Lindt or your favorite sugar free dark chocolate. The 70% cocoa Lindt adds 14 net carbs to the whole cake which works out to about 2 net carbs per serving.
With granular Splenda:
Per Serving: 276 Calories; 23g Fat; 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 264 Calories; 23g Fat; 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The original version called for some lemon zest as well as the orange zest but I like this better with just the orange flavor.
