Beef Tenders
Boneless Buffalo Wings
Cheddar Mushroom Caps
Cheese Frosted Cauliflower
Chicken in a Sack
Farm-Raised Catfish with Bacon and Horseradish
Garlic Cheese Roll
Grandma Hazel's Squash Casserole
Joanna's Crab Dip
Joanna's Low Carb Cherry Coke Salad
Low Carb Beef and Cabbage Stroganoff
Marinated London Broil
Memphis-Style Ribs
Mimi's Sticky Chicken
Pizza Pie
Sausage Stuffed Mushrooms
Seafood Stuffed Mushrooms
Teresa's Green Beans with Almonds
The Taylor's Broken Glass Cake
| 6 | pounds beef tip roasts, or some type of beef you would marinate ask the butcher |
| 1 | 16 oz. jar Italian dressing |
| coarsely ground black pepper, to taste | |
| |
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
| 3 | pounds skinless boneless chicken breasts, cut into strips |
| 1 | 6 oz. jar Louisiana-style hot sauce, Franks Red Hot Sauce preferred |
| 1 | lemon |
| 1 | stick butter |
| 1 | package zesty italian dressing, (dry) |
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
| 1 | pound large mushroom |
| 1 | pound cheddar cheese, cubed |
| 1 | teaspoon paprika |
| 1 | teaspoon garlic powder |
| 1/2 | teaspoon salt |
| |
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
| 1 | head cauliflower, medium |
| 1/2 | cup mayonnaise |
| 2 | teaspoons mustard |
| 3/4 | cup cheddar cheese, shredded |
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
| 1 | whole chicken, washed and drained |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1 | teaspoon onion salt |
| 1 | teaspoon celery salt |
| 1 | teaspoon garlic salt |
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
| 6 | 4 ounces catfish fillets, fresh or frozen |
| 2 | tablespoons butter |
| 1/4 | cup onion, chopped |
| 1 | 8 oz. package cream cheese, softened |
| 1/4 | cup dry white wine |
| 2 | tablespoons horseradish, shredded |
| 1 | tablespoon Dijon mustard |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 4 | slices bacon, cooked crisp, crumbled |
| 2 | tablespoons parsely, finely chopped, for garnish |
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
| 1 | pound cheddar cheese, ground |
| 3 | tablespoons mayonnaise |
| 1 | dash Louisiana-style hot sauce |
| 4 | cloves garlic, mashed, or more if you like |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | cup chopped pecans |
| paprika |
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
| 1 | onion, chopped |
| 2 | cups yellow squash, sliced |
| 1 | egg, beaten |
| 3/4 | cup Velveeta, grated |
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
| 2 | ounces cream cheese |
| 1 | tablespoon mayonnaise |
| 1/4 | cup sour cream |
| 1 | tablespoon butter, softened |
| 1/4 | teaspoon seasoned salt |
| 1/8 | teaspoon paprika |
| 4 | teaspoons onions, diced |
| 4 | teaspoons green bell peppers, minced |
| 1/4 | cup mozzarella cheese, shredded |
| 6 | ounces crab meat |
| |
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
| 1/2 | cup cold water |
| 3 | packages Knox Unflavored Gelatine |
| 4 | cups flat diet cola |
| 1 | package unsweetened Black Cherry Kool Aid |
| 1 | tablespoon liquid Splenda |
| 8 | ounces cream cheese |
| 1/2 | cup fresh grated coconut |
| 1/2 | cup celery, chopped |
| 1/2 | cup chopped pecans |
| |
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
| 1 | pound ground beef |
| 3 | cloves garlic, minced |
| 2 | tablespoons butter |
| 1 | head cabbage, chopped |
| 1/4 | cup soy sauce, Kikkoman |
| 1 | cup sour cream |
| 1/4 | teaspoon black pepper |
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
| 1/3 | cup teriyaki sauce |
| 1/3 | cup soy sauce |
| 1/3 | cup Worcestershire sauce |
| 1/2 | teaspoon garlic powder |
| 3 | pounds top round steaks, or london broil |
| |
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
| Ingredients for the ribs and the rub: | |
| 6 to 4 | pounds pork ribs, (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) |
| 1 1/2 | tablespoons paprika |
| 1 1/2 | tablespoons freshly ground black pepper |
| 1 1/2 | tablespoons brown sugar, firmly packed |
| 1 1/2 | tablespoons salt |
| Ingredients for the mop sauce; (optional): | |
| 2 | cups cider vinegar |
| 1/2 | cup yellow mustard, (ball-park) |
| 2 | teaspoons salt |
| |
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 1/4 | teaspoons salt |
| 1 | teaspoon paprika |
| 3/4 | teaspoon cayenne |
| 1/2 | teaspoon onion powder |
| 3/4 | teaspoon thyme |
| 1/2 | teaspoon white pepper |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon black pepper |
| 1 | whole chicken, (about 3.5 pounds) |
| 1 | cup onion, chopped |
| |
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
| 2 | pounds ground beef |
| 1 | 8 oz. can tomato sauce |
| 2 | 4 oz. cans mushrooms |
| 2 | tablespoons Italian seasoning |
| 2 | teaspoons garlic powder |
| salt and pepper | |
| 12 | ounces mozzarella cheese, shredded |
| 1 | 8 oz. package pepperoni |
| 1 | 8 oz. package Canadian bacon |
| 1/4 | cup onion, chopped |
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
| 24 | mushrooms |
| 1 | pound pork sausage, cooked |
| 1/2 | pound jack cheese, grated |
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
| 30 | mushrooms, caps, large |
| 1/2 | cup shrimp, cooked |
| 1/2 | cup crab meat |
| 3/4 | cup cream cheese |
| 1 | teaspoon lemon juice |
| 1/4 | teaspoon garlic powder |
| 1/8 | teaspoon salt |
| 1/2 | teaspoon green onion, tops only, chopped |
| 2 | teaspoons Parmesan cheese |
| 1/4 | cup cheddar cheese, grated |
-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
| 1 | stick butter |
| 3 | Tblsp. dry minced garlic |
| 3/4 | cup sliced almonds |
| 2 | cans french cut green beans; drained |
| salt and pepper to taste | |
| |
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
| 4 | packages sugar-free jello, small,1 each strawberry, lime, orange, and blackberry or your choice |
| 1 | envelope unflavored gelatin |
| 1 | teaspoon vanilla |
| 1 | cup whipped cream, (real whipped cream is best) |
| 1 | cup pineapple juice |
| 1 | cup Splenda |
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
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