Cajun Stew

This just sounded quite tasty and thought you guys might enjoy this.  I agree with the poster that the main source or carbs is in the tomatoes. So, if you are very sensitive to tomatoes watch how much you add to your servings.

Other than that, it looks pretty darned good.

Cajun Stew

Posted By Brian Dickey

Serves: A lot.
Carbs Per Serving: Mostly from tomatoes (net 3 per 1/2 cup)
Prep Time: 30 min
Effort: Easy

Ingredients:
2 large cans peeled crushed tomatoes
1/2 can tomato paste (small)
3/4 lb ground beef
8 hot Italian sausages
diced green pepper
diced onion
oregano
parsley
thyme
hot sauce
red pepper flakes
salt and pepper

How to Prepare:
Place tomatoes in tall pot (make sure you check the label for no sugar added, net carbs should be 3 for a 1/2 cup serving), add the tomato paste, spices and diced vegetables while browning the ground beef and sausages. Prick the skins of the sausages as they brown.

When the meat has been browned, drain well, add to the stew pot. Simmer for about two hours until the meat is tender. Depending on seasoning, stew will be tangy but not too hot.

NOTE: I think this might do well in a slow cooker

---

Article printed from Low carb recipes.: http://www.low-carb-ketogenic-diets.com/recipes

URL to article: http://www.low-carb-ketogenic-diets.com/recipes/cajun-stew.html

Spinach, Artichoke, Chicken Burgers

I bought some of this type of burger at Costco and they are really tasty. So I decided to try and find a recipe that would be similar.

The Costco burgers have 10 grams of carbs per burger and each burger is a generous size. Not including the crusty bread, in this recipe, I would think the carb count would be comparable. Just stay away from the crusty bread

This sounds pretty close. Fire up the grill and enjoy!

Rachel Ray’s No Joke Spinach-Artichoke Burgers

• 4 Servings – Prep 10 min – Cook 20 min

Ingredients:

• 1 pound ground chicken or turkey breast
• Salt and freshly ground pepper
• Zest of 1 lemon
• A couple handfuls of freshly grated Parmigiano-Reggiano cheese
• 2 garlic cloves, 1 finely chopped and 1 peeled
• One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
• 1 tablespoon fresh thyme
• Extra-virgin olive oil (EVOO), for liberal drizzling
• 4 thick-cut slices of crusty bread
• Four 1/2-inch-thick slices of ripe beefsteak tomato
• One 14-ounce can artichoke hearts in water, drained and thinly sliced
• 8 thin slices of provolone cheese

Directions:

1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.

2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

4. In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Brussels Sprouts with Pecans and Cranberries

I saw this posted in a few places, but the source is The FoodNetwork.  One post showed the nutritional breakdown as 11.1 carbs per serving. Click here to see the post with nutritional info.  I did not check it, but it sounded in the ballpark to me.  It might be a bit carby but I think it would be worth it to have just a bit.

Click here or on the image to go to the original post on Food Network.

 

Lower Carb Lasagna

GinnyL’s Lower Carb Lasagna
by: GinnyL at Dr. B’s Place 

 

INGREDIENTS:

Noodles

6 eggs
1/4 cup heavy cream
1/4 teaspoon salt
2 tablespoons cream cheese – softened

 

Meat Sauce

1 pound ground beef
6 ounces  ground pork — or turkey (I have used sausage patties also)
1 tablespoon  minced garlic
1 small  onion — chopped
15 ounces  diced tomatoes — (canned)
15 ounces  tomato sauce
2 tablespoons  parsley
2 tablespoons  Splenda — (or 1 packet Stevia)
1 teaspoon  salt
1 teaspoon  basil leaf
1/4 teaspoon  nutmeg

 

 

 

Cottage Cheese Layer

3 cups cottage cheese — (2–12 oz. cartons)
1/2 cup  grated Parmesan cheese
1 tablespoon  parsley
1 teaspoon  salt
1 teaspoon  oregano
4 cups shredded Jack cheese — (or mozzarella)
1/2 cup grated parmesan cheese

DIRECTIONS:

Noodles: 

Beat softened cream cheese together with cream and salt. 

Add eggs one at a time, beating until smooth. 

Spray 2–9 x 13" cake pans generously with non-stick cooking spray. 

Divide mixture evenly into both pans. 

Bake at 350 degrees for 10 min. 

Set aside and cool completely.

Meat Sauce: 

Brown meat, pour off grease.

Add remaining ingredients and simmer for 30 minutes. 

Reserve 1/4 cup of meat sauce for top.

Cottage Cheese Layer: 

Mix cottage cheese together with parmesan, parsley, salt, and oregano.
Take one pan with noodle at the bottom, and layer 1/2 each of meat sauce, cottage cheese mixture, shredded cheese, and then layer the other noodle on top. 

Repeat layer.  Top with the reserved meat sauce, sprinkle with parmesan cheese. 
Bake in preheated 350 degree oven for 45 minutes, or if refrigerated, bake 1 hr.  Let rest for 15 min. before cutting.

Source:
  "Adapted to low carb from Betty Crocker Cookbook"
                                   – - – - – - – - – - – - – - – - – - - 
Per Serving: 318 Calories; 21g Fat (60.2% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 1042mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

Serving Ideas : Serve with green salad

NOTE: When asked how the noodles turn out, GinnyL had this to say:

"Yes, I’ve made it a couple times.  They turn out great, but make sure you spray the pan with nonstick spray first, and let it cool before removing.  To remove it just sort of roll it up and then unroll it over the lasagne.  The first one you can just leave in the pan and use that pan to layer the rest."

Thanks Ginny, you always come up with wonderful recipes.

photo credit: WikiMedia

Broccoli Cheese Casserole

Broccoli Cheese Casserole
by Deborah Vance

4 Servings

INGREDIENTS:

8 cups broccoli chopped
1 cup chopped onion
2 tablespoons butter
12 eggs
2 cups whipping cream
2 cups shredded cheddar cheese
2 teas salt
1 teas pepper

DIRECTIONS:

In a skillet over medium heat sauté broccoli and onion in butter for 5 minutes and set aside.

In a large bowl beat eggs and add whipping cream and 1 3/4 cups cheese.

Stir into the broccoli mixture.

Pour into greased baking dish and sit into a larger baking dish with 1 inch of water in the bottom.

Bake uncovered at 350 degrees for 45-50 minutes. Sprinkle with the remaining cheese and serve after 5 minutes.

Batteries.com—Security Breach

I know this is kind of off topic but I also believe our identities and credit are a worthy topic.  I have bought batteries in bulk at Batteries.com and just received a letter about a security breach.

  Batteries.com had a security breach in February.  All personal and credit information was hacked for a period of a couple weeks.

You should have gotten a letter from them.  But if you did business with them, at any time, I would contact them and see if they will give you a free two year membership to Triple Alert.

Also, make sure you put a fraud alert on your credit report and pull copies of your report.

Here’s some info on what happened

Batteries.com Fraud Prevention

A message from batteries.com

Batteries.com sincerely apologizes for any inconvenience the recent security breach has caused you. We want to assure you that we take exposure of customer information seriously and are committed to protecting the confidentiality of our customers’ private and sensitive information. We recognize the inconvenience associated with the compromise of your information.

We are committed to helping you deal with this situation and encourage you to take advantage of the protections the company made available to you as outlined in your letter. There also are other measures you can take to ensure protection of your personal information which are discussed below.

We at Batteries.com hope these Frequently Asked Questions , and the steps we are taking to protect your personal information, are helpful.

If you have any further questions regarding this incident, please call the Experian Call Center at 1-888-829-6553.

FREQUENTLY ASKED QUESTIONS (FAQs)

I. Background

  •  What happened?

An individual or individuals illegally “hacked” into a Batteries.com server, resulting in the exposure of name, address, and credit card information belonging to customers which was collected through Batteries.com’s website.

   •  When did this happen?

We believe the hacker(s) illegally accessed Batteries.com’s server starting on February 25, 2009 and for a period of several weeks. The access diminished significantly on or around March 17, 2009 , when we took certain enhanced data protection measures, and by April 9, 2009 , the access was terminated.

   •  When did Batteries.com learn of the incident?

We first learned of the potential exposure to the server on March 13, 2009 , when a customer reported to the company potentially unauthorized activity regarding a credit card account.

Because Batteries.com takes any report regarding the potential exposure of sensitive information seriously , we opened an investigation and put in place a series of measures to prevent further exposure of customer information and this type of hacking from occurring in the future.

Further, the company began working with internal and external forensic experts to ascertain what happened and who may have been affected.

   •  What information was exposed?

Batteries.com, with the assistance of internal and external IT and forensic experts, has conducted a thorough forensic review to determine the circumstances of this attack and those impacted. As a result of this review, we believe that the categories of information exposed were limited to names, addresses, and credit card information.

   •  Have there been any reports of unauthorized or fraudulent use of credit card information in connection with this incident?

As of April 25, 2009 , a small number of Batteries.com customers had contacted the company to report potential unauthorized activity regarding their credit card accounts.

The company notified law enforcement of this incident and is working with them to identify those responsible.

We also have notified the major credit card companies (i.e., American Express, Discover, Mastercard and Visa).

   •  What data security did Batteries.com have in place at the time of the incident?

Batteries.com had a number of security measures in place at the time of the incident, including firewalls and antivirus protections.

   •  What steps did Batteries.com take in response to this incident?

Click here to read the full posting

Grilled Asparagus and Asiago Salad

Ingredients

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon chopped chives
• 3/4 teaspoon salt
• 1 pinch black pepper
• 20 asparagus spears, washed, stems trimmed
• 2 ounces asiago cheese, shaved

Directions

In a medium bowl, whisk together the vinegar, olive oil, salt and pepper.

Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness.

Place on four on a salad plate and, drizzle with remaining dressing and garnish with cheese.

 

Photo Credit: WikiMedia

Baked Eggs with Peppers and Mushrooms

Baked Eggs with Peppers and Mushrooms
by: Leslie in Texas

The source of this recipe is said to be from a March 1989 issue of Bon Appétit.

SERVES 6 -8

Ingredients

1 small onion, minced
1 red bell pepper, 1/4-inch diced
1 green bell pepper, 1/4 inch diced
5 large mushrooms, 1/4-inch diced
2 tablespoons unsalted butter
fresh ground pepper
4 ounces Colby cheese, shredded
6 large eggs
1 cup heavy cream
1/4 cup milk
1 1/4 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme, crumbled
2 dashes hot pepper sauce (such as Tabasco)

Directions

Melt butter in medium skillet and add onions,bell peppers and mushrooms.

Cook until tender, stirring occasionally, about 7 minutes.

Season to taste with pepper.

Position rack in center of oven and preheat to 325 degrees.

Generously butter a shallow 8-cup round baking dish.

Whisk eggs, cream, salt, cumin, thyme and pepper sauce in large bowl until thoroughly combined.

Set aside 1/3 cup vegetables; add remainder to the egg mixture and whisk until combined.

Pour egg mixture into prepared dish.

Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.

Bake until eggs are just set, about 10 minutes longer.

Serve hot, cutting into wedges.

Guamanian Chicken

Grilling season is just starting so I thought I would share this goodie with you.  It seems simple enough and tasty.

Guamanian Chicken
By: Finneus Fudge

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

SERVES 10

Ingredients

    * 5 lbs chicken legs with thigh
    * 2 cups soy sauce
    * 5 lemons, juice of
    * 1 bunch green onion, chopped
    * 1 1/2 teaspoons crushed garlic
    * hot sauce, to taste

Directions

   1. Mix all ingredients but chicken.
   2. Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
   3. Refrigerate over night or longer.
   4. Remove chicken, discarding the marinade.
   5. Grill until about half done.
   6. Dip each piece into the reserved marinade and finish cooking.

Hold That Thought

Just a quick note to let you know I’ll be backed up on posting.  I just found out that the service that hosted a lot of my pictures for this blog, is shutting down the end of this month. 

So, I’m scrambling to try and get things in order. Bear with me and things will get back to normal as soon as possible.