Soof's Private Low-Carb Recipe Collection-Not Tried and True Yet

Recipes

Cheddar Mushroom Caps

Garlic Cheese Roll

Joanna's Crab Dip

Sausage Stuffed Mushrooms

Seafood Stuffed Mushrooms

Stuffed Mushrooms: Pesto & Crab

"Andee's Double Chocolate Shake"

A yummy blueberry shake from Heather (H)

Andee's "Chocolate Coconut Shake"

basic fruit shake recipe:

Basic Shake

Basic Yogurt Shake:

Brunch Baked Cinnamon Kohlrabi

Butterfinger Frosty

Cinnamon Hazelnut Mocha Shake from Gaelen

MOUNDS BAR SHAKE

Post-workout Power Booster by Elaine aka Gesner=====================

Reese's Peanut Butter Shake (Orchid)

sweetiepie's pumpkin shake:

Acquacotta

Almond Joy Pie

BARBO'S PUMPKIN PIE WITH PECANS.

Cheesecake

Chef Allan’s Chocolate Balls

Chef Allan’s Mom’s Low Carb Yummies Dream-Easy Cheesecake

Low Carb Yummies Chilled Chocolate Pecan Fudge

No-Bake White Chocolate Cheesecake

Strawberry Cheesecake

The Taylor's Broken Glass Cake

Amy's Cilantro Cream Sauce

Low Carb Beef and Cabbage Stroganoff

Low-Carb Pizza

Mama Maria’s Traditional Lasagna (Naturally Low Carb)

Manicotti

Pizza Pie

Beef Tenders

Marinated London Broil

Memphis-Style Ribs

Should Be Illegal Oven BBQ Ribs

Boneless Buffalo Wings

Chicken in a Sack

Creamy Smoked Chicken

Mimi's Sticky Chicken

Joanna's Low Carb Cherry Coke Salad

Farm-Raised Catfish with Bacon and Horseradish

Cheese Frosted Cauliflower

Grandma Hazel's Squash Casserole

Herbed Kohlrabi

KOHLRABI SAUTE

Mashed Kohlrabi

Teresa's Green Beans with Almonds

Rinse mushrooms and remove stems. Sprinkle caps with salt. Place a cheese cube in each mushroom cavity, then sprinkle with paprika and garlic powder. Place mushrooms in baking dish, and broil until cheese begins to bubble.

Nutrition Facts
Amount Per Serving: Calories 498 - Calories from Fat 344
Percent Total Calories From: Fat 69%, Protein 25%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 24g, Cholesterol 119mg, Sodium 1000mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 1551 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

Combine all ingredients except paprika. Shape into rolls. Roll in paprika to coat rolls. Refrigerate until firm. Slice to serve.

Nutrition Facts
Amount Per Serving: Calories 2153 - Calories from Fat 1655
Percent Total Calories From: Fat 77%, Protein 21%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 184g, Saturated Fat 102g, Cholesterol 492mg, Sodium 3075mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 114g, Vitamin A 5569 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Mix cream cheese, mayo, sour cream, and butter until smooth. Blend in salt and paprika.Stir in onion, green pepper, cheese, and crab meat. Bake at 350° for 10-15 minutes, until bubbly.

Nutrition Facts
Amount Per Serving: Calories 130 - Calories from Fat 96
Percent Total Calories From: Fat 73%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 39mg, Sodium 562mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 344 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units

Clean mushrooms, remove stems. Place mushrooms on cookie sheet. Stuff with sausage and sprinkle with grated cheese. Place under oven broiler for 6 to 8 minutes, or until sausage is crisp. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 169 - Calories from Fat 122
Percent Total Calories From: Fat 72%, Protein 24%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 37mg, Sodium 421mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 180 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

-Seperate stems from caps.
-Finely chop the stems & saute in a bit of butter until softened;cool.
-Cream the cream cheese, add the cooled stems, then stir in all ingredients EXCEPT for the cheddar cheese.
-Spoon filling into mushroom caps & place on a cookie sheet.
-Top with the cheddar cheese; broil until golden brown.
-30 appies @ 1.8 minus 0.4 gr. fiber= 1.4 carbs & 2.9 gr. protein each.

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 44
Percent Total Calories From: Fat 66%, Protein 24%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 26mg, Sodium 131mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 194 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

2 lb Mushrooms, raw
1 tsp Oil, olive, salad or cooking
1/4 cup Nuts, walnuts, black, dried
3 tsp Garlic, raw
1/4 cup Onions, spring or scallions (includes tops and bulb), raw
1 1/2 cup Crustaceans, crab, blue, canned
1/2 cup parmesan cheese, shredded
1/4 cup Peppers, sweet, red, raw
1/4 cup Celery, raw
1/3 cup Basil, fresh
1 tbs Salad dressing, mayonnaise type, regular, with salt
2 tsp Lemon juice
1/8 tsp Salt, table
1/4 tsp pepper, white

Instructions for Preparation
Preheat oven to 375 degrees F. You can use white, cremini or large portabella mushrooms for this, but with white or creminis, choose mushrooms around 1.5" to 2" in diameter to stuff. Remove stems and chop finely; set aside. Scoop out the dark inside spores of each mushroom, until you get to the meaty area of the mushrooms.
In a heavy skillet, heat the olive oil. Add walnuts and saute until fragrant (about 3-4 min.) Remove Walnuts from skillet and set aside. Finely mince the garlic, celery, mushroom stems, and green onions, and saute 3-4 min. If you're using fresh red papper, finely chop it and saute during this step--if you're using bottles roasted red pepper, no need to saute it. Remove the sauteed veggies from the heat.
Stir in the crabmeat, parmesan, basil (finely minced), mayonnaise, lemon juice, salt, pepper, and the roasted red pepper if used. Mix thoroughly.
Spoon the mixture evenly into the mushroom caps. Bake for 15-20 minutes, until the mushrooms are tender and the filling is hot, in a pan coated with a bit of olive oil or cooking spray. Serve hot. If using smaller mushrooms, makes 6 servings of 5 musherooms each. If using portabello mushroom caps, makes six servings, one approx. 4" diameter cap each. 14g protein, 7.5g ECC per serving. Adapted from a Yahoo! Health Recipe.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

================================
1 scoop Optimum Nutrition 100% Natural Whey Protein, chocolate flavor
2 oz. half and half
1/2 cup cottage cheese
1 tbl. cocoa powder
1/2 can diet creme (or diet chocolate) soda (made with
Splenda)
3+ crushed ice cubes

Whirl all ingredients in a blender, adding ice last.
Pour into large chilled glass, insert straw, & enjoy. Tastes just like a soda shoppe milkshake. Great for breakfast or dessert & satisfies chocolate cravings all day long.

From FitDay.com
Total: 310 calories
Fat: 13 grams
Carbs: 10 ECC (12-2)
Protein: 38 grams

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

-1/2 cup frozen blueberries (preferably fresh frozen, not from a grocery store - I always think they taste better. I picked a ton last summer and still have a couple quarts in the freezer.)
-2 scoops vanill protein powder
-3 cubes coconut milk (frozen in ice cream tray)
-half and half or heavy cream to taste
-2-3 Tbl. cream cheese
4 oz. water
3 ice cubes
1/2 tsp. splenda (I am going to go looking for blueberry syrup at Nature's flavors today)
1/2 tsp. maple extract
Whirl in blender. I find that if I leave my blender on for a few minutes, whirling away, the shakes get creamier and creamier. Whips the cream I guess.
Enjoy - I figure it is a bit higher in the carbs, around 10, but you could probably cut the berries down. And half the protein powder if you want, but it really helped make it taste like cheesecake.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

================================
1 scoop Optimum Nutrition 100% Natural Whey Protein, chocolate flavor
1/3 cup coconut milk
1/2 cup cottage cheese
1 tbl. cocoa powder 1/2 can diet creme (or vanilla) soda (made with Splenda)
3+ crushed ice cubes

Whirl all ingredients in a blender, adding ice last.
Pour into large chilled glass, insert straw, & enjoy. Looks & tastes just like a soda shoppe
milkshake.

From FitDay.com
Total: 413 calories
Fat: 25 grams
Carbs: 9 ECC (11-2)
Protein: 38 grams

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

1/2 cup frozen without sugar strawberries
1-2 scoops French vanilla protein powder
1 T. cream cheese (or 1/4 cup Ricotta or
cottage cheese)
1/3 cup half-and-half cream
1/3 cup whole milk
3-4 pkg. Splenda or your chosen sweetener
4-5 ice cubes
Whir in blender until all the ice chunks are ground up, but no longer. The blender can't take it!
Make this also with blueberries, peaches, tart cherries (add a drop of almond extract
with the peaches and cherries, and a dash of nutmeg with the peaches), raspberries, or mixed berries. All these fruits can be bought frozen without sugar--check labels to be sure--some are mixed in with sugar added.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

:
(patterned after Sweetiepie's shakes - I like to use this one for more dessert-type shakes:chocolate/pumpkin...)
1/3 cup 1/2-N-1/2
2-3 Tb heavy cream + water or Sugar Free syrup of choice to equal 1/3 cup
1 oz. cream cheese
1/2 t. vanilla
1 packet white stevia powder (sometimes I will also add one packet of Splenda)
1 scoop of Protein Powder
4-5 Ice cubes
1/8 t. Xanthan Gum (Add after all ingredients are well mixed)
Ecc: 4.5g / Pro: 24.5g

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

This is particularly good with berries/fruit.
1/2 water
1/4 cup of Whole Milk, plain, yogurt
1 scoop Protein Powder
1 package stevia/splenda or to taste
If the fruit is frozen, no ice cubes are needed
1/8-1/4tsp Xanthan Gum if you like it thick.
Ecc: 2 Pro: 22
Yogurt Note: I use Stonyfield Farm - 1 ecc for 1/4 cup - you can subtract 8carbs from the label's number because the bacteria "eats" the sugar in the yogurt. Label states 12 -8 =4 per cup - cool huh?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Variations:
Many of these variations have been found by doing a search of this site. Please forgive me for not remembering who created them and many, many thanks to all who have shared their ideas.
Patterned after Sweetiepie's Pumpkin shake:
Pumpkin: add 3.6 to ecc
2 blocks of frozen pumpkin (ice cube size)
1/4 t pumpkin pie spice
1 t sugar free maple syrup
pinch of salt.
Pie spice:
I mix a large batch of this so it's always on hand.
2t Cinnamon,
1t ginger,
1/2t cloves.

Butterfinger: add 5 to ecc
1 Tb Penzey's Dutch Cocoa powder
2 TB Peanut butter
York Peppermint Patty: add 1 to ecc
1 Tb Penzey's Dutch Cocoa powder
peppermint extract to taste (usually 1/8-1/4t)
Mounds: add 3 to ecc
1 Tb. Penzey's Dutch Cocoa powder
4 blocks of Coconut Milk(to replace the ice cubes)
coconut extract to taste
Chocolate Banana: add 1 to ecc
1 Tb Penzey's Dutch Cocoa Powder
1/2 t Banana Extract or to taste
Cantaloupe: add 5.7 to ecc
1/2 cup of Cantaloupe
Blueberry: add 5.2 to ecc
1/3 cup blueberries
Lemon extract to taste
Eggnog no additional ecc
1 tsp. Rum extract
pinch of salt
You may want to add additional sweetner
top with nutmeg
This one is particulary refreshing!
Key Lime Shake: no additional ecc
In place of the sugar free syrup/water/cream in the basic shake:
Disolve 1/2tsp sugar free lime jello in 3Tbs warm water. Add cream to equal 1/3 cup.
Any flavor of sugar free jello will work. The possiblities are endless....

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Categories: Side dish, Brunch, Lunch, Vegetables

Yield: 6 servings



6.00 md Kohlrabi bulbs, peeled

1.00 lg Sweet onion, chopped

1.00 ts Cinnamon

1.00 tb Sunflower oil

0.50 c Breadcrumbs

1.00 tb Arrowroot powder

2.00 tb Cold water

Salt & pepper

Parsley sprigs, to garnish



Bring water to a boil in a large saucepan. Immerse kohlrabies & boil

until they are tender-crisp when pierced with a fork, about 20

minutes. Drain & cool.



Trim 1/4" from the root end of the kohlrabies. Scoop out pulp from

the opposite end leaving 1/4" thick shells. Dice the pulp & set

aside. Place shells in a lightly oiled baking dish.



Preheat oven to 350F. In a separate bowl, toss diced pulp, onion,

cinnamon, oil & breadcrumbs. Press mixture into shells.



Bake uncovered until the onions are limp & caramelized, about 20

minutes. Transfer to a warmed serving platter & keep warm. Reserve

the liquid.



In a separate bowl, mix the arrowroot with the water, stirring until

completely dissolved. Set aside. Pour reserved liquid into a small

saucepan & bring to a boil. Remove from the heat & slowly add the

arrowroot, stirring constantly. Add more water as may be necessary

so that you have a sauce like consistency. Season.



Spoon sauce around the the stuffed kohlrabies, garnish with parsley &

serve immediately.



"Vegetarian Gourmet" Spring, 1994

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Serving size: 1
1/8 cup cream
1/8 cup half and half
1 scoop Chocolate Flavored Whey Protein Powder( I used Designer Protein)
1 package sugar substitute(I used Splenda)
1 teaspoon vanilla
2 cups crushed ice
1 Tablespoon peanut butter
Whirl all together in food processor(I used blender and it was a bit chunky with ice)and you have a butterfinger flavored frosty.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

=========================================
Okay...you can't wake up in the morning and you need coffee to make coffee. This is the shot-in-the-arm shake your morning needs. This is a smooth, velvety-creamy shake the consistency of an old fashioned ice-cream shake--not so thick that a spoon will stand up in it, but thick enough to coat the sides of a shake glass. It's just the right blend of coffee, chocolate and cream to be the perfect '_mocha' with a hit of hazelnut and cinnamon in every sip.

Personal favorites in protein powder will affect the nutrient breakdown, but any chocolate protein or shake powder will work. I make this shake with CarbSolutions Rich Chocolate flavor protein shake powder (110 calories: 20g protein, 2.5g fat, 3g ECC (5g carbs - 2g fiber)).

INGREDIENTS:
4 oz. kefir
1 oz. half and half
10 oz. ice-cold hazelnut coffee
1 serving (2 scoops) CarbSolutions Rich Chocolate shake powder
1/4 tsp. ground cinnamon

1> Layer the ingredients, as listed, in a tall cup.
2> Blend the ingredients until smooth and thick. Immersion or stick blenders work really well for this shake, but a standard blender works, too.
3> Drink, relax, enjoy--you'll be fighting traffic soon enough.

NUTRIENT INFORMATION
This information applies using CS Rich Chocolate Shake Powder and Lifeway Lowfat Kefir; other brands will alter the counts. Those who need higher protein levels per meal can substitute different protein powders, or increase the recipe. Some people don't count the carbs in dairy products containing 2+ strains of live cultures, but I do--1g carb per ounce. For those who don't count kefir carbs, the ECC for this shake drops to 4g (6g-2g fiber).

Calories: 205
Protein: 28g
Fat: 6.75g
Carbs: 10g
Fiber: 2g
(ECC = 8g)

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

1/4 cup heavy cream
2 to 3 Tbsp. DaVinci chocolate syrup (w/Splenda)
1 scoop Designer Protein powder, choc flavor
1/4 cup cottage cheese
2 frozen coconut milk cubes
1 tsp. coconut extract (or more to taste)
2 ice cubes
Mix well in blender.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

=========
This is a great shake for post-workout in the afternoons. In the mornings, when I want the nutrients to get to my system a little faster, I skip the cottage cheese to reduce the fat content. It's a fairly creamy texture; you don't need any ice cubes if the strawberries are already frozen. This shake is so tasty that my "good ole southern boy" husband will ask for one after his workout. He even knows that there is cottage cheese in it and STILL drinks it. Now THAT'S saying something. Naturally I add extra protein powder to his to get the count up to his minimum, and it is still so very yummy.

1/4 C cottage cheese
1 scoop Nature's Best Zero Carb Isopure Whey Isolate Protein powder
1/2 C strawberries (I use frozen ones that I bought and sliced myself
6 oz. Crystal Light -- Raspberry Ice is really the best but any will do
(Optional) 1 packet Splenda
Ice Cubes as desired

Put it in the blender and whir. It's simplicity itself, and you're likely to have the ingredients on hand!

From Diet Power:
33 grams Protein, 7.9 less 1.7 fiber equals 6.2g carb,
184 calories

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

====================================
3 heaping Tablespoons Protein Powder
(I use GNC Protein 95 Chocolate) 0 carbs
1T vanilla extract 0 carbs
2 oz CreamCheese 1 carb
1 ½ Tablespoon Smucker's
Natural Peanut Butter 5 carbs
2pkgs Splenda 2 carbs
1 Cup Water 0 carbs
1 ½ Cups Ice 0 carbs
2 Tablespoons Reddi Whip (Chocolate) 1 carb
2 reeses mini cup, sugar free .4 carb
Total Carbs 9.4 Protein 33g (24 powder, 2 cream cheese, 7 peanut butter)
Mix all ingredients except Reddi Whip, and one Reese's mini cup in blender until it is the same yummy consistency as a chocolate shake. Pour into old fashioned soda glass, and top with chocolate whipped topping and the remaining quartered Reese's mini cup. Serve with iced teaspoon, and enjoy!
This is just the best shake on the planet. The half and half and cream cheese give it a very "dairy" like taste, and the chocolate powder and the vanilla give it a milk chocolate color. The peanut butter mixes into tiny flecks of orange, and gives it a unique look, and the taste of a giant peanut butter frozen cup. Of course the whipped topping and garnish appeal to the senses, and let you know you are about to have dessert. This is the shake for anyone who would rather skip dinner (or lunch) and go straight for dessert! If you remember sitting at the Rexall drug store eating a triple thick shake while waiting on your mom or grandma, this is the shake for you!

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Take a can of regular pumpkin and divide it into the sections of an ice-cube tray, about 1/4 cup in each section. Freeze; remove the little bricks from the tray and place them in a plastic bag or dish and store in the refrigerator. Freezing the pumpkin helps make the shake thicker!
Use about 2 bricks (sometimes I use 3) per shake. Put the pumpkin bricks in the blender, and add 1-2 scoops vanilla (or French vanilla) protein whey powder. On top of this, put 3-4 pkts. Splenda (also can add a little Stevia as it can't be tasted in an item this strongly flavored). I then use 1/3 cup half-and-half and 1/3 cup milk, but if short on cream, I have been known to use evaporated milk in place of both (more carbs, however!). Add 1 Tblsp. cream cheese, OR 1/4 cup ricotta or cottage cheese. Sprinkle in some nutmeg and cinnamon to taste. I was using pumpkin pie spice, but it is not as good as the separate spices, for some reason. Add about 1/2 tsp. vanilla and 4-5
ice cubes. Whir in blender till the ice and pumpkin cubes are relatively smooth.
I don't know the carb or protein counts for this, as it has so much room for interpretation and modification! Enjoy making your own additions or subtractions as to taste and for added protein or less carbs. Pumpkin is as low-carb as most veggies, and full of vitamins, especially A, so think this is pretty nutritious.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

2 c. tomatoes -- diced, with juice
2 cloves garlic -- minced
1/2 c. onion -- chopped
3 c mushrooms -- sliced thin
2 T. extra virgin olive oil
1 tsp. rosemary -- fresh, minced
2 tsps pesto sauce
2 c. beef broth
2 c Italian sausage -- diced (optional)

I like to use dark (Italian brown or cremini) mushrooms for their added flavor, but any kind of mushrooms will work! Classico pesto sauce in the jar is around 1g ECC per tablespoon.

Place oil, spices, onions, pesto, garlic and mushrooms in a deep soup pot, and cook until the vegetables are softened.

Pour in the diced tomatoes, juice and broth. If you prefer a vegetarian soup, use mushroom or vegetable broth instead of beef broth. If the liquid doesn't cover the mushrooms, add water just to cover.

If using the sausage, add it into the simmering liquid. Cover and cook until sausage is heated through and flavors blend, about 30 min. Serve topped with shredded parmesan cheese.

If you want to reduce the sodium or fat, use reduced fat/sodium, poultry or fish sausage.

CROCKPOT DIRECTIONS: Layer the vegetables, spices and oil in the bottom of the crockpost. Pour over the tomatoes, juice and broth. Cook on high 2 hours, or low about 3 1/2 hours. If you include the Italian sausage, make sure to put the sausage on the bottom of the crock pot, with the
oil-spices-herb layer on top of it, so that it cooks quickly and evenly.

Per Serving: 964 Calories; 98g Fat (90.1% calories from fat); 16g Protein;
8g Carbohydrate (7g ECC); 1g Dietary Fiber; 60mg Cholesterol; 1031mg Sodium.
Exchanges: 2 Lean Meat; 1 Vegetable; 18 1/2 Fat; 0 Other Carbohydrates.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

ALMOND JOY PIE

Recipe By :Dawn
Serving Size : 8 Preparation Time :0:30
Categories : 5-10G Low Carb Dessert Pies Tarts Trifles
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- The Crust-
1 cup almond meal -- flour
2 tbsp splenda
3 tbsp butter
1/4 tsp coconut extract
- Filling-
1 pkt jell-o sugar free pudding -- chocolate
1 1/2 cups heavy cream
1/2 cup water
- Topping-
1 cup heavy cream
2 tbsp splenda
coconut extract 1/4 tsp

To make crust: Preheat oven to 400°F-200°C
Lightly butter a 9" 230mm pie pan.Melt butter,in a small bowl mix almonds and sugar sub. Add butter and extract.MIx well.Press mixture into pie pan,over bottom
and up sides.Bake at 400°F-200°C for about 10 minutes.Keep checking it,you don't want it to burn.Should be somewhat brown.Cool crust and put in freezer while you are making filling.
To make Filling:In a medium bowl put SF pudding mix,heavy cream and water.Beat with electric mixer until you get a thick mousse-like consistency.Spread this into crust.
To Make The Topping:In a medium bowl put the heavy cream,sugar sub. and coconut extract.Beat with electric mixer until soft peaks form.Spread over filling. Sprinkle pie with a Tbsp. or two of shredded coconut.Keep pie in fridge,I covered it with saran wrap.

Sorry,I don't know the carb count on this.I made up the recipe.I don't have Master Cook.so, feel free to make variations ,changes or whatever you like.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 365 Calories; 35g Fat (83.6% calories from fat); 8g Protein; 7g Carbohydrate; 0g Dietary Fiber; 114mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

BARBO'S PUMPKIN PIE WITH PECANS.

Recipe By :Barb Goldstein
Serving Size : 10 Preparation Time :0:55
Categories : 5-10G Low Carb Dessert Pies Tarts Trifles
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 oz canned pumpkin -- 450gr
6 oz cream -- 185g drained
6 oz water -- 185g drained
1 cup Splenda
1 1/2 tbsp Brown Sugar Twin
6 lg eggs
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla
1/2 cup pecan halves
Whipped Cream -- to garnish

-Mix all ingredients together in the blender except **pecans,blend until
smooth (does not take long)
-Pour into a 9" 230mm pie plate and bake at 325°F-160°C for 45 minutes
-Remove from oven and place pecan halves around pie and bake another ten
minutes or until knife comes clean when placed into center of pie.
-Serve topped with a dollop of sweetened whipped cream.
-8 servings @ 8.9 minus 1.7 gr. fiber= 7.2 carbs
-10 servings @ 7.1 minus 1.4 gr. fiber= 5.7 carbs

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 11g Fat (69.7% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 127mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Crust/Base (optional- I prefer it without)

4 oz. Crushed nuts (pecans or walnuts)

1 tsp cinnamon

1 tsp splenda

2 tbsp butter

Cake

1 lb cream cheese (room temp or warmed in the microwave)

2 eggs separated

8 tsp Splenda

1 tsp vanilla

1 tbsp lemon juice

Topping (A must!!!)

5 oz sour cream

½ tsp vanilla

2 tsp splenda

Preaheat the oven to 300 degrees F. Place a cake pan filled ¾ of the way with water on the bottom rack.

Butter either an 8 inch cake pan (or just a regular pie plate)

If you are adding the mock-crust, place all the ingredients for it in a bowl and microwave until butter has melted. Stir and spread over the bottom of the pie plate.

If you have a mixer, place the egg whites into the bowl and whip them until they are white and stiff. As you are whipping the eggs, get a separate bowl out and add the egg yolks, cream cheese, vanilla, splenda and lemon juice and mix thoroughly. When the egg whites are done, fold, (and I do mean just fold about 6 times) into the cream cheese mixture. Pour into the pie plate.

Bake for 45 minutes (I place in an upper rack above the water bath- some people put it in the water bath- it tastes the same either way).

Mix the topping ingredients together.

After the 45 minutes, pull out the cheese cake and spread the topping over the top. Bake an additional 10 minutes at 300 degrees.

Remove from the oven- let cool. It tastes best after being refrigerated a day.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Chef Allan’s Chocolate Balls
1 gram carbohydrates per serving/16 servings




1 oz Baking chocolate

1/3c fresh Sugar Free Peanut butter (available at health food stores)

2T Butter (with English Toffee flavoring to taste for an extra treat!)

1/3c Ricotta (8 grams)

1T Vanilla extract

Sweetener




Mix together first four ingredients so that there are no lumps. Next stir in your sweetener and vanilla to taste. Drop by rounded teaspoons onto wax paper and chill until firm.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Chef Allan’s Mom’s Low Carb Yummies Dream-Easy Cheesecake
3.8 grams carbohydrates per serving

Ingredients:

4 oz cream cheese

3/8 cup ricotta cheese (whole milk preferred)

1/8 t salt

1 egg

4.5 t Splenda granules

2 T water

1.5 t Almond extract (you can also make different flavored cheesecakes by using vanilla, maple, cinnamon or pumpkin pie spice)

1 T heavy cream (use the dispenser sold by Low Carb Yummies (nicest) to make Splenda sweetened French Vanilla Whipped cream, or use a blender)

4 little Pyrex 175 ml baking cups (available at supermarkets)




Pre-heat oven to 350 degrees. Place all of the ingredients into a blender and blend them until smooth. Pour into Pyrex dishes and bake until firm but still moist (17 to 23 minutes depending on your oven). I like it really soft and moist- almost like a custard, so I pull them out at 17 minutes, while at 23, they are a lovely toasty-brown on the top, more firm and a bit drier. Remove from oven and let cool. Refrigerate immediately. Serve with a dollop of whipped cream and any of the toppings listed below.

Tips and variations on this simple, rich dessert. Sometimes I crumble 6 pecan halves and sprinkle them on the top of each little cheesecake before baking. It adds a negligible amount of carbs to these luscious deserts, and a little crunch. Your extract will bake out a lot, so experiment with that to get as much flavor as you like. You can use any of the wonderful Da Vinci flavored syrups to pour over the top. It gives you a myriad of choices for cheesecake flavors! One of my favorites is the caramel. Dreamy! Also, you can take 4 frozen cherries or strawberries and chop them into small pieces, and sprinkle them over the top of the whipped cream, or drop 6 blueberries on each. This will add approximately .4 g carbohydrates to your desserts along with a lot of color and flavor.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Low Carb Yummies Chilled Chocolate Pecan Fudge

1.4 grams carbohydrates per serving/8 servings




16oz Cream Cheese

2 T Butter with English Toffee and Chocolate Amaretto flavorings to taste. (Optional but sinfully scrumptious)

1 oz of Baker’s Chocolate

½ c pecans (optional)

sugar free sweetener (we usually use ½ cup Splenda granules, but sweeten to taste with your favorite sugar free sweetener)

1T vanilla extract




Mix all ingredients together well and let chill in refrigerator over night. Keep chilled, even for serving/eating.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Recipe Name
No-Bake White Chocolate Cheesecake
Posted by Surfdol (Kristee) Serves: 12
CarbsPerServing: 5.6
Prep Time: 30 min.
Effort: Easy



--------------------------------------------------------------------------------
Ingredients:
1 box of SF White Chocolate Pudding
1 package of 1/3 less fat Cream Cheese
1/2 pint of Heavy Whipping Cream 2 oz. finely chopped pecans
4 t. of Splenda (or any sugar substitute)
4 T. butter


How to Prepare:
First melt the 4 T of butter in the microwave, then add the 2 oz. of chopped pecans & mix well. Press the pecan mixture into the bottom of a 9 in pie plate, cover & place in the refrigerator. Next take a large mixing bowl & pour the Heavy whipping cream in (but reserve a small amount to mix with the cream cheese later) start mixing on low with an electric mixer & slowly add the SF White Chocolate pudding mix, mixing well the whole time. Beat on high until very thick & fluffy. In a seperate bowl place the softened cream cheese & the small amount of whipping cream which was held in reserve, beat on high until fluffy. Fold cream cheese mixture into pudding mixture and hand mix until blended. Scoop cheesecake mixture into pie pan with pecan crust, spread out evenly & chill for at least 1 hour. Enjoy!

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Strawberry Cheesecake

NUMBER OF SERVINGS: 6 to 8
NUTRITIONAL VALUES PER SERVING: 3.4 grams of carb, 4.0 grams of protein

8 ounces cream cheese
4 ounces half-and-half
4 packets Splenda
2 eggs
2 teaspoons vanilla extract
1 cup strawberries, sliced
1/2 cup sour cream

Preheat oven to 350°. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of sweetener, eggs and vanilla extract. Blend until completely smooth. Pour into an 8-inch ceramic or Pyrex pie pan.† Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet sweetener is added). †Use a Simple Nut Crust* if desired for an additional 3.8 grams per serving.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Crumb graham crackers and mix with 1/2 cup powdered sugar, and melted margarine; press into 9x13-inch pan.
Make flavored jellos separately following directions on box using only 1 1/2 cups water. Pour into 4 different flat containers and let set up until firm. After they are set cut into cubes. Dissolve unflavored gelatin in 1/2 cup hot water. Add juice, sugar, and vanilla. Cool until thickened. Fold in Whipped cream and flavored Jellos. Pour into prepared crust. Keep in refrigerator until well set. Serves approximately 12.

Nutrition Facts
Amount Per Serving: Calories 27 - Calories from Fat 10
Percent Total Calories From: Fat 37%, Protein 11%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 4mg, Sodium 7mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 47 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

1 Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Nutrition Facts
Amount Per Serving: Calories 235 - Calories from Fat 187
Percent Total Calories From: Fat 80%, Protein 9%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 13g, Cholesterol 64mg, Sodium 566mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 989 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units

Brown beef, drain off fat. Add garlic, butter, cabbage and soy sauce. Cook on Medium-High until cabbage is almost done. Add sour cream and pepper, stir well. Cook until well heated and not too liquidy.

Nutrition Facts
Amount Per Serving: Calories 259 - Calories from Fat 168
Percent Total Calories From: Fat 65%, Protein 9%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 8g, Cholesterol 38mg, Sodium 1153mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 773 units, Vitamin C 109 units, Calcium 0 units, Iron 2 units

“Crust”
4 oz cream cheese
3 eggs
1/3 cup heavy cream
¼ cup grated parmesan cheese
½ tsp oregano
¼ tsp garlic powder
2 cups shredded mozzarella cheese (or Italian blend)

"Top"
1/2 cup Pizza Sauce (look for low-carb)
1 1/2 - 2 cups shredded mozzarella cheese
Toppings as desired...favorites here are sausage, mushrooms, banana peppers...

Heat oven to 375°. Beat together cream cheese and eggs until smooth. Add cream, parmesan cheese, and spices. Mix again.

Spray baking dish (10 x 13) with Pam. Spread 2 cups Italian or Mozzarella cheese evenly into dish and pour egg mixture over it. Bake for 15 minutes or until golden brown. Let stand 5 minutes.

Spread on pizza sauce, mozzarella cheese, and any toppings you desire. Sprinkle more parmesan cheese on top if desired. Bake until bubbling. Let stand for 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

The Ricotta Mix:

1½ Cups Whole Milk Ricotta

½ t Black Pepper (we use course ground, but you can adjust to taste) - ¾ Teaspoon (or more if you like spicy!)

1 T Chef Allan’s no carbohydrate Italian Rush seasoning blend (available from Low Carb Yummies)

1 T Chef Allan's low carbohydrate Garlic Blast seasoning blend

½ t Chef Allan's Seasoned Salt

Blend all ingredients together by hand, and let sit. Best if made at least a few hours or a day prior, so the seasonings have time to bloom and infuse the ricotta cheese.

Egg Noodle Crepes:

(these proportions are for 4 crepes for a 4 layer Lasagna)

In measuring cup, beat 4 eggs with:

¾ t (heaping) Chef Allan’s zero carbohydrate Italian Rush seasoning blend

¼ t (heaping) Ground Black Pepper (we use course ground, but you can adjust to taste)

2 T Heavy cream (whipping cream)

¼ t (heaping) Chef Allan's low carbohydrate Garlic Blast seasoning blend

1/8th t or 2 Pinch of Salt

If you want to add some flour, and substitute soy for the traditional wheat flour, try using 2 T Low Carb Yummies unsweetened bake mix (no carb soy protein isolate), carbolite low carb bake mix, or soy flour. (or use nothing at all – it still works)




Preheat skillet or crepe pan with 1 T virgin olive oil. Pour ¼ of egg mixture into skillet (that’s why we used the measuring cup). Move pan quickly to MAKE SURE MIX COVERS BOTTOM OF PAN EVENLY! If you don’t you’ll have thin spots that break easily when handling. Don’t worry if they break though, it will all come together in the cake pan anyway. Let the noodles cool completely before using.




Next, ready:
1 cup Timpones Tomato Sauce
Your Ricotta Mix
1 ½ Cup Whole Milk Mozzarella, (sliced to allow for covering each layer)



GREASE PAN WELL (with virgin olive oil or butter), Then:
Spread 4 T of tomato sauce on the bottom of the pan. Next, BEFORE you place noodle in the pan, gently spoon about a third of your ricotta mix onto the noodle, and gently spread, being careful not to tear noodle. Place in pan, then gently spread four Tbsp tomato sauce on it, and top with about ¼ of your mozzarella. Repeat for the next noodle. DO NOT put any ricotta on the fourth noodle. Just place in pan, and cover with remaining tomato sauce, and remaining mozzarella.

Bake at 400 for approx 40 minutes, or till the mozzarella is browned/unbrowned to your liking (check to make sure you aren’t burning it). Nice served with parmesan, crushed dried red chili pepper or chef Allan's Italian Rush blend (if you want it spicier), Chef Allan's low carbohydrate Garlic Blast seasoning blend if you want more non-spicy Italian flavor, salt and pepper (warn people to taste it first though, because this recipe is already nice and spicy!)

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Ricotta Mixture: Same as above lasagna recipe

Noodles: Same as noodles for the Lasagna. For large thin crepes, or smaller thick ones, use one egg per noodle/crepe. Or if you want smaller thinner ones, use a half egg per noodle/crepe.

Preparation:
Basically the same as the lasagna, except you spread the ricotta on the noodle with no mozzarella, primarily near the middle (to make a filling) and then roll it up. Place noodles in a baking dish, and pour enough sauce on them, and in the pan, so that the noodles are covered about ½ way up. Topping with mozzarella is optional. Nice served with grated parmesan (remember to warn people to taste it before putting on any spices or additional salt/pepper).

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix tomato sauce with 1 T. of Italian seasoning, 1 teaspoon of garlic powder. Mix remaining seasonings into the hamburger and then in a 11.5" x 8" pan, press hamburger flat in the pan, and slightly raised at the edges.
Bake at 325°for 30 minutes or until no longer pink. Remove juices from pan, and pat meat dry with a paper towel. Spread tomato sauce over the hamburger. Cover layer ingredients:
Pepperoni
canadian bacon
cheese
onion
mushrooms
pepperoni
canadian bacon
cheese
continuously layering until ending with cheese. Return to oven until cheese is melted all the way through.

Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 212
Percent Total Calories From: Fat 66%, Protein 25%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 67mg, Sodium 1343mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 689 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units

Cut beef into cubes large enough so they will not fall through your grill. Marinate meat in salad dressing for 4 to 5 hours, turning periodically. Sprinkle with coarse black pepper. Then grill on barbecue grill to desired doneness. This will melt in your mouth.
I have marinated the meat overnight also.

Nutrition Facts
Amount Per Serving: Calories 282 - Calories from Fat 99
Percent Total Calories From: Fat 35%, Protein 65%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 129mg, Sodium 103mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units

Mix equal parts of teriyaki, soy, and worcestershire sauces. Add garlic powder. Lay London broil in deep pan. Tenderize with fork. Pour marinade over meat and let stand covered in refrigerator overnight. Turn 3 or 4 times, tehn let set until ready to cook. Start grill. When coals are glowing, put meat on grill. Cook until lightly browned, about 6 to 9 minutes. Turn once. Best if sliced thinly.

Nutrition Facts
Amount Per Serving: Calories 472 - Calories from Fat 113
Percent Total Calories From: Fat 24%, Protein 71%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 215mg, Sodium 2490mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 84g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units

Directions1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, 4 to 8 hours.

2. Set up the grill for indirect grilling, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.

3. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.

4. Meanwhile, prepare the mop sauce( if using). Mix together the mustard vinegar, and salt in a bowl and set aside.

5. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). If using a charcoal grill, toss the remaining wood chips on the fire. Continue cooking the ribs until tender and
almost done, 1/2 to 1 hour longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the remaining rub, sprinkling it on.

6. To serve, cut the racks in half, or for a plate-burying effect, just leave them whole.

Nutrition Facts
Amount Per Serving: Calories 859 - Calories from Fat 607
Percent Total Calories From: Fat 71%, Protein 26%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 67g, Saturated Fat 25g, Cholesterol 268mg, Sodium 2751mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 1067 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units

1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
2. Cut ribs apart for easier serving.
3. Mix together making sure to coat all ribs.
4. Spread ribs out evenly on bottom of pan.
5. cover lightly with foil.
6. Bake at 375 degrees for approximately 1 hour.
7. Turning or stirring occasionally.
8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.

Nutrition Facts
Amount Per Serving: Calories 1319 - Calories from Fat 698
Percent Total Calories From: Fat 53%, Protein 20%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 78g, Saturated Fat 28g, Cholesterol 302mg, Sodium 1380mg, Total Carbohydrate 91g, Dietary Fiber 1g, Sugars 0g, Protein 65g, Vitamin A 1287 units, Vitamin C 11 units, Calcium 0 units, Iron 5 units

Saute chicken tenders in skillet with butter until done(do not overcook). In separate bowl(large enough to marinate chicken), pour in hot sauce, Italian dressing, and squeeze in lemon juice. Marinate chicken tenders all night. To reheat cover baking sheet with aluminum foil sprayed with PAM, place chicken on cookie sheet and bake for 25-35 minutes at 400° or until golden in color. Serve with broccoli, cauliflower, carrots, and blue cheese and/or ranch for dipping.

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 76
Percent Total Calories From: Fat 25%, Protein 74%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 160mg, Sodium 174mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 113 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

Mix spices together. Rub the chicken inside and out with spice mixture. Put in brown paper sack. Fold ends and staple closed. Place in shallow pan or cookie sheets, with sides. Bake at 400° for 2 hours.

Nutrition Facts
Amount Per Serving: Calories 452 - Calories from Fat 235
Percent Total Calories From: Fat 52%, Protein 47%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 7g, Cholesterol 210mg, Sodium 1166mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 1265 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units

1 Set oven to 350 degrees F
2 Line large baking dish with chipped beef.
3 Wrap bacon around each chicken breast; place in baking dish.
4 Mix sour cream, soup and liquid smoke; pour over chicken. Sprinkle paprika on top and cover with foil. Bake at 350 degrees F for 1 hour.

Nutrition Facts
Amount Per Serving: Calories 511 - Calories from Fat 235
Percent Total Calories From: Fat 46%, Protein 50%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 9g, Cholesterol 191mg, Sodium 605mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 63g, Vitamin A 397 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

Combine all spices in small bowl. Rinse chicken, inside and out, and drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable bag, seal and refrigerate over night. When read to roast, stuff cavity with onions. Place chicken, breast side down, in roasting pan. Roast uncovered at 250° for 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.

Nutrition Facts
Amount Per Serving: Calories 469 - Calories from Fat 236
Percent Total Calories From: Fat 50%, Protein 45%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 7g, Cholesterol 210mg, Sodium 884mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 1744 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Soften gelatin in cold water for about 2 min. I do this in a glass measuring cup. Now set the whole cup in the microwave and cook on high for 1 1/2 min. Stir well and check to see if you can see through it. If not microwave for a few more seconds. pour this into a large bowl.
Add the flat cola, sweetener, and kool aid. Stir until there is no fizz at all. Take 1 cup of this liquid mixture and place it in a blender with 8 oz. cream cheese and whip until the cheese is completely blended. Pour the cream cheese liquid back into the bowl with the rest of the mixture. Stir to blend. Place in the refrigerator and watch for the beginning signs of setting up. Stir it occasionally to keep the cream cheese blended. When the mixture begins to thicken add the pecans, coconut, and celery. It should be thick enough to suspend the chopped stuff. Refrigerate until well set.

Nutrition Facts
Amount Per Serving: Calories 87 - Calories from Fat 70
Percent Total Calories From: Fat 80%, Protein 14%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 70mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 277 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

If frozen, thaw fish fillets according to package directions; rinse and pat dry. preheat oven to 350°F. Grease large baking dish . Arrange fillets in single layer in dish.

Melt butter in small skillet over medium-high heat. Add onion; cook and stir until softened. Combine cream cheese, wine, horseradish, mustard, salt, and pepper in small bowl; stir in onion. Pour this mixture over fish and top with crumbled bacon. Bake 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. serve immediately.

Nutrition Facts
Amount Per Serving: Calories 297 - Calories from Fat 201
Percent Total Calories From: Fat 68%, Protein 28%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 118mg, Sodium 537mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 728 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Remove leaves and trim base of cauliflower. Wash. Precook whole in boiling salted water 12 to 15 minutes. Drain. Place on ungreased shallow pan. Sprinkle with salt. Combine mayonnaise and mustard; spread over cauliflower. Top with 3/4 cup cheese. Bake at 375° for about 10 minutes or till cheese is melted and bubbly.

Nutrition Facts
Amount Per Serving: Calories 311 - Calories from Fat 265
Percent Total Calories From: Fat 85%, Protein 9%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 9g, Cholesterol 32mg, Sodium 336mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 338 units, Vitamin C 61 units, Calcium 0 units, Iron 1 units

Cook squash and onion, in water until tender. Add salt, pepper, cheese stirring until cheese is melted. Stir in egg. Pour into a greased qt. casserole. Top with buttered fresh bread crumbs and bake 350° for 20 minutes.

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 9
Percent Total Calories From: Fat 25%, Protein 21%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 35mg, Sodium 12mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 199 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units

Categories:

Yield: 4 Servings



1 lb Kohlrabi; peeled and cubed

.. (2 1/2 cups)

1 tb Butter

2 ts Dijon mustard

1 tb Snipped fresh parsley

1/2 ts Dried savory; crushed



Cook kohlrabi, covered, in enough boiling water to

cover in a medium saucepan for about 10 minutes or

till crisp tender. Drain well. Add the remaining

ingredients. Cook and stir over low heat till

kohlrabi is coated.



Makes 4 servings.



Microwave directions:



Place the kohlrabi in a microwave safe 1 quart

casserole. Add 2 tablespoons water. Microwave,

covered, on high 4-6 minutes or till crisp tender,

stirring once. Drain. Add reamining ingredients.

Cook 45-60 seconds unril butter melts. Stir to

coat.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

4 md Kohlrabi bulbs

1 tb Butter or margarine

1 tb Olive oil

1 Garlic clove -- finely chopped

1 md Onion -- chopped

1 tb Lemon juice

2 tb Parsley -- chopped

Salt & freshly ground pepper

2 tb "Lite" sour cream



Peel the tough outer skin from the kohlrabi, then

coarsely grate the bulbs. In a skillet, heat butter

and olive oil. Add garlic, onion and kohlrabi and

saute, stirring for 5 to 7 minutes until kohlrabi is

tender crisp. Stir in lemon juice and parsley, then

season with salt and pepper to taste. Stir in sour

cream, and serve hot.



Yield: 4 to 6 servings.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste. Yum!!
Most people I have asked how they prefer kohlrabi, answered, they liked it raw, sliced or grated.

So here you go, you have your choice, raw or mashed, either way, before we know it, it will be the vegetable of the month in Sunset and Bon Appetit.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

In large skillet, saute garlic and almonds in butter until almonds begin to brown. Add green beans to skillet; stir. Add salt and pepper to taste. Simmer for about five minutes, stirring a couple of times.

Nutrition Facts
Amount Per Serving: Calories 103 - Calories from Fat 102
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 116mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 428 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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