BANANA WALNUT MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces)
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce walnuts, chopped (1/4 cup)
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon banana extract
1/2 teaspoon caramel extract, if you have it
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they don't seem to stick too much. Bake at 350º 15-20 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.
Makes 6 servings
With granular Splenda:
Per Muffin: 280 Calories; 23g Fat; 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Muffin: 264 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
KOREAN MEATBALLS (appetizer)
2 pounds ground beef
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic
Mix all of the ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until the meatballs are cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the sauce mixture and simmer in a slow cooker about 3-4 hours, stirring occasionally, or simmer, covered, on lowest setting on stove about an hour or so.
Makes about 60 small meatballs
SAUCE:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract, optional
1/4 cup green onions, chopped
Mix all ingredients in a small bowl.
Per 3 meatballs: 96 Calories; 6g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 6 meatballs: 192 Calories; 13g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per whole batch: 1924 Calories; 125g Fat; 165g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23g Net Carbs
This recipe was originally posted HERE and HERE at Linda's Low Carb Menus & Recipes. The original recipe is posted under Appetizers on my website but I also tweaked it slightly to serve as a main dish. I've posted that version below. I served them with cauliflower "fried rice" in the photo below.
KOREAN MEATBALLS (main dish)
2 pounds ground chuck
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
Sauce (see recipe below)
Xanthan gum, optional
Mix all of the ingredients, except for the sauce and xanthan gum, well with your hands. Shape in small-medium balls about 1.5-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425º for about 15 minutes, until the meatballs are cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the sauce mixture in a large pot. Cover and simmer 1-2 hours, stirring occasionally.
To thicken the sauce, turn off the heat and remove the meatballs with a slotted spoon to a serving bowl. Lightly dust the surface of the sauce with about 1/4 to 1/2 teaspoon of xanthan gum while briskly whisking it in. Cook and whisk until the sauce is thickened to your liking. Pour the sauce over the meatballs and serve.
Makes about 40 meatballs or 8-10 servings
SAUCE:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/8 teaspoon orange extract, optional
4 green onions, chopped
Mix all of the ingredients in a large pot.
With granular Splenda:
Per 1/8 Recipe: 268 Calories; 17g Fat; 21g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/10 Recipe: 214 Calories; 14g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per 1/8 Recipe: 262 Calories; 17g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 209 Calories; 14g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks (about 20 ounces after trimming)
1 small onion, diced
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
BUTTERY SESAME CRACKERS
3 ounces almond flour (3/4 cup)
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 teaspoons untoasted sesame seeds
2 tablespoons butter, softened
Mix all of the ingredients well in a small bowl. Chill the dough about 30 minutes. Drop the dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles with at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls. Cover the dough balls with a sheet of plastic wrap. Using a baking powder can that has about an 1/8" rim around the bottom, press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Repeat until all the crackers have been shaped, peel off the plastic wrap then prick the crackers with a fork.
Bake at 325º for 17-20 minutes, or until golden brown. Cool and store in an airtight container at room temperature or freeze for longer storage.
Makes 24 crackers
Per Cracker: 32 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
CHICKEN WITH PEANUT CURRY SAUCE
2 tablespoons oil
1 1/2 pounds boneless chicken thighs, cubed
Salt and pepper, to taste
8 ounces frozen cut green beans
8 ounces fresh or frozen bell pepper strips
Sauce:
13.5 ounces coconut milk (1 can)
1/2 cup chicken broth
1 tablespoon red Thai curry paste
1/3 cup natural peanut butter
2 tablespoon granular Splenda or equivalent liquid Splenda
1 tablespoon lime juice
Cilantro for garnish, optional
In a 4-cup measuring cup, whisk together all of the sauce ingredients except the cilantro; set aside.
Heat the oil in a large skillet over medium-high heat. Sauté the chicken until almost cooked through. Add the green beans and peppers; cook another 3 minutes, stirring frequently.
Add the sauce to the skillet with the chicken and vegetables. Bring to a boil then turn down the heat and simmer 6-8 minutes until the sauce thickens slightly. Sprinkle with cilantro to serve.
Makes 4-6 servings
Per 1/4 Recipe: 608 Calories; 38g Fat; 48g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
Per 1/6 Recipe: 405 Calories; 26g Fat; 32g Protein; 11g Carbohydrate; 2.5g Dietary Fiber; 8.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I make this recipe frequently and I'm planning to make this for Christmas dinner next week. I will serve it with jasmine rice for those who eat rice. I usually add some sambal oelek for a bit of heat.
NANCY'S MOCK RICE PUDDING
3 eggs
1 cup heavy cream
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
1/2 teaspoon blackstrap molasses, optional *
1/2 teaspoon cinnamon
1 cup full fat cottage cheese, small or large curd
Whisk all of the ingredients except the cottage cheese in a medium bowl until well blended. Stir in the cottage cheese. Pour into a greased 1 1/2-quart casserole and bake at 350º for 60-75 minutes until top is nicely browned and a knife inserted into the center comes out clean. The pudding puffs up quite high as it bakes and then settles as it cools. Serve warm or cold.
Makes 4 large or 6 small servings
* This isn't included in the counts but it adds a nice flavor. It only adds 2 carbs to the whole batch or about 1/2 carb more per serving.
With granular Splenda:
Per 1/4 Recipe: 340 Calories; 28g Fat; 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 227 Calories; 19g Fat; 8g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per 1/4 Recipe: 322 Calories; 28g Fat; 12g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 215 Calories; 19g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I have tweaked this recipe over time. When I make it now, I usually put in a whole 16 ounce container of cottage cheese and I prefer large curd. Sometimes I double the recipe and use a 24 ounce container of cottage cheese and bake it in a deep rectangular baking dish and add 5-10 minutes to the baking time.
EARLY RISE BREAKFAST
12-16 ounces bacon, chopped and fried until crisp
1 pound pork sausage
1/2 cup onion, chopped
1/2 cup green pepper, chopped
Other cooked meats of your choice, such as ham, roast beef, etc.4 ounce can mushrooms, drained
12 eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces cheddar cheese, shredded
Brown the bacon, sausage, onions and peppers; drain the grease.
Whisk the eggs in a large bowl; whisk in the cream. Add the salt and pepper. Arrange the meats, onion, green pepper, mushrooms and cheese in a greased 9x13" baking dish. Pour the egg mixture evenly over everything. Cover and chill overnight, if desired. Bake at 350º for 50-60 minutes, until golden brown and a knife inserted comes out clean. If not chilled, bake about 40-45 minutes.
Makes 8-12 servings
Per 1/8 Recipe: 846 Calories; 71g Fat; 46g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/10 Recipe: 677 Calories; 57g Fat; 37g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/12 Recipe: 564 Calories; 47g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The nutritional counts are just an approximation. They will vary depending on the meats that you use.
