Black Pepper Shrimp

Black Pepper Shrimp Recipe

courtesy of Paula Deen

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 servings

3 pounds fresh shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper

Preheat oven to 450 degrees F.
Wash and drain shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.

Serve shrimp with salad.

Mary’s Low Carb Lasagna

Posted by Mary70

Mary’s Low Carb Lasagna

6 large eggs (3.6 grams)
6 tablespoons of water
Olive oil (0 grams)
1 lb ground beef, browned in olive oil and cooled completely (0 grams)
Salt and Pepper
1 tub ricotta cheese (12 grams)
1 large egg (0.6 grams)
1 package frozen spinach, thawed and squeezed dry (3 grams)
1 ½ cup marinara sauce (20 grams)
3-4 handfuls of shredded mozzarella cheese (1.6 grams)
¼ cup shredded parmesan cheese (1.5 grams)
1-2 pats of butter

Beat six 6 eggs with 6 tablespoons water. Heat a 10” non-stick fry pan. With a small ladle pour 1/6 of your egg mixture into your fry pan. Twirl it around to coat the whole bottom. When it starts to set, watch for the egg to start pulling away from the pan. When that happens CAREFULLY pick up your egg with your fingers (it’s hot!) and flip it to the other side. This takes about 1-2 minutes on each side. It will go fast. You should end up with 6 large crepe “noodles”. Set aside in fridge.
Tip: You are basically making an egg crepe. You can make lots and freeze for future.

Brown ground beef with a splash of olive oil and salt and pepper. Drain excess fat and let cool completely. Set aside.

In a bowl, mix the ricotta cheese and egg. Set aside.

Squeeze excess water from your thawed spinach. Set aside.

In bottom of a 9×13 baking dish, spread a little marinara sauce. Place 2 of your egg crepe noodles on top of the sauce, covering your baking dish. Don’t worry if it doesn’t fit completely perfect or you have to overlap it. Spread you ricotta cheese mixture on top of the crepe. Spread your spinach of top of the ricotta. Put 2 more of you egg crepe noodles on top of spinach. Spread your cooled ground beef over top. Pour a little marinara sauce over beef to moisten just a little. Put a handful of mozzarella cheese and some parmesan over the beef as well. Lay your final 2 egg crepe noodles over top and sprinkle with the leftover mozzarella and parmesan.

Cut up 1-2 pats of butter and sprinkle over top of the cheeses. Cover with foil and bake at 375 degrees until top is bubbling. Uncover and bake for 5-10 minutes until top is brown. Let cool for 5 minutes then serve.

Carb count for whole lasagne is 43 grams. Cut into 8 huge slices and the carb count is 5.4 grams per serving. Serve with salad

Tip: Make your own marinara sauce to ensure there is no added sugar. Saute ¼ onion in a little olive oil. In a handy chopper, blend one can of whole plum tomatoes (no sugar added) (Unico brand in only 5 carbs per ½ cup). Add tomatoes to pot. Add some salt and pepper and a handful of fresh chopped parsley. Let simmer for 5-10 minutes and your done.

Smothered Chicken

Smothered Chicken

2 pounds of boneless skinless chicken breasts or thighs (or enough to fill the pan)
1/3 C sour cream
1/3 C Mayo
1/2 packet of dry Hidden Valley Dip mix
1-2 T heavy cream
3-4 cans of sliced mushrooms, or fresh
1/4 C (or more) grated parmesan cheese (or parm/romano blend - be sure it’s grated, not shredded)

Place thawed (a little frozen yet still works) chicken breasts or thighs in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayo, Hidden Valley Dip mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more “crusty” it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.

Using a metal spatula, serve onto a plate

No-Cook Chocolate Cheesecake

No-cook Chocolate Cheesecake

From lowcarbdiets.about.com

This is a terrific dessert that suits Atkins at only 4gm carb. It will make ANY chocoholic happy!

INGREDIENTS:

* 1 tsp. vanilla extract
* 8 oz. cream cheese, room temperature
* 1 tsp. unflavored gelatin
* 1 cup water, boiling
* 2 oz. unsweetened baking chocolate squares
* Sugar substitute, such as Splenda, equal to 2 cups
* 8 oz. ricotta cheese

PREPARATION:

Pour boiling water into a 2 qt. bowl and dissolve vanilla and gelatin in the water. Add chocolate and place in the microwave. Heat on high for 15 second increments until chocolate is melted, stirring after each session.

Dissolve the vanilla and gelatin in 1 cup of boiling water. Add the chocolate and put the bowl into the microwave for 15 seconds. Stir. Keep doing this until the chocolate is melted.

Stir in the sugar substitute. Add the cheeses in small pieces and continue to stir. You can make it smooth by using a hand mixer. Pour into a buttered pie pan and refrigerate until set, about 4 hours.

Serves 8

Thanks for finding this one, Jolie!

Simple Cookie Recipe

Thanks Georgette for this easy cookie recipe.

Simple Cookie Recipe

2 C Almond flour
8 pkts splenda
2 Tablespoons water (could use a flavored Davinci syrup, or sprinkle in some cinnamon and nutmeg)

Bake 14 minutes at 350 (gas mark 4; 180 C)

Either roll into a one inch roll, slice and mash with fork, or roll into individual little balls and mash with fork, peanut butter cookie style. I make the cookies about 1.5 to 2 inches in diameter.

Variations: use heavy cream in place of water, and add melted butter, or add melted coconut oil. I add the saturated fat because I believe it's healthier for several reasons. I also add cinnamon because of the beneficial properties cinnamon has.

These cookies do not spead out while baking, so you can place cookies just far enough apart to keep them from touching after mashing them with the fork. Also, even with the added fat, the fat doesn't run off the cookies while baking.

I don't have carb info on the individual cookies, but I found this info for almond flour on the net:

Serving Size: 1/4 cup (2 oz)
Calories 145
Calories from Fat 110
Total Fat 12 g
Saturated Fat 1 g
Total Carb 4 g
Dietary Fiber 3 g
Sugars 1 g
Protein 5 g

Obviously, there will be higher fat grams if one uses the cream, butter or coconut oil.

Cheesecake Pudding

Thanks to Karen for this goodie. Here’s what she says:

I tried this today and I’m taking it to my daughter’s barbecue tonight to serve over strawberries. It’s very good on its own though, for those of us who can’t eat berries. In fact the original recipe was just intended to be served alone.

Cheesecake Pudding

1 cup heavy whipping cream
8 oz (1 package) cream cheese - softened
1 cup sour cream
Sweetener to taste (the recipe says 1/2 cup Splenda; I used 3/4 of a teaspoon of liquid Splenda)
1 teaspoon vanilla

Whip the cream until stiff; set aside.
Mix all other ingredients until smooth. Fold in the whipped cream and spoon into dessert dishes. Chill.

The recipe says it makes 12 servings at 3 g carbs per serving.

Peanut Butter Bars

PEANUT BUTTER BARS

Bottom layer:

1 1/4 stick butter
1 ounce unsweetened baking chocolate
2 cups pecans — finely ground
sweetener to taste

Top Layer:

2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
1/2 teaspoon vanilla
sweetener to taste
1/2 cup natural peanut butter

How To Prepare:

Bottom Layer:

Melt chocolate and butter in a sauce pan. Sweeten to taste. Mix in ground pecans. Spread in medium baking dish. Refrigerate while making the next part.

Top Layer:

Melt butter, cream cheese, and cream in sauce pan until smooth. Add vanilla, sweeten to taste.

Take off heat and beat in peanut butter.

Pour over chocolate layer and refrigerate until firm.

Cut into squares.

Crustless Chocolate Chess Pie

Crustless Chocolate Chess Pie

6 Tablespoons cocoa powder
3 cups splenda
4 eggs, beaten
1 cup heavy cream
1 stick butter, melted
2 teaspoons vanilla

How To Prepare:

Mix the dry ingredients together. Then slowly add the dry ingredients to wet ingredients, mix with a whisk

Pam spray a 2 qt. oblong or a round pie pyrex. Preheat oven to 325 and bake for 1 hour. Let it cool and set so you can slice it. Enjoy.

Number of Servings: 8

Orange Dreamsicle Pie

Orange Dreamsicle Pie

CRUST:

3 tbsp butter
4 tbsp almond flour
4 tbsp macadamia nut flour
2 tbsp flax meal
2 tbsp splenda (or equ. liquid)

FILLING:

1 c heavy cream
12 oz cream cheese
1 1/2 tsp orange extract
2 tsp vanilla
1 c splenda (or equ. liquid)
pkg knox gelatin
3 drops red &
5 drops yellow food coloring

How To Prepare:

Melt butter, blend, press in pie pan, bake at 400 till golden, let cool.

Melt gelatin in 1/2 cup boiling water. Blend all other ingredients. Mix gelatin in and blend.

Pour into pie crust. cool about 2-3 hours.

Chocolate Peanut Butter Cheesecake

Sugar-free, Low Carb Peanut Butter Cheesecake
_____________________________________________

2 packages (8 oz.) cream cheese
1/2 cup vanilla sugarfree syrup
3/8 teaspoon Stevia (check your health food store or Trader Joe’s market)
1/2 cup peanut butter
6 eggs
pinch of salt
about 3/4 C sugarfree low carb dark chocolate (about 3 bars) NOTE: I use one Lindt 85% bar, 3.5 oz

Serves 8

Spray a ceramic or glass 9″ pie plate cooking spray or oil in a Misto® oil sprayer.

Preheat oven to 350°F.

Combine all ingredients together in a blender until smooth and pour into prepared pan.

Bake for 50 minutes. Allow to cool slightly.

In a microwave proof dish, melt the chocolate in the micro and stir until creamy. Spread on the still warm pie and then chill in the refrigerator until set. Serve with a dollop of whipped cream.

Total Effective Carbs per pie: 38
Per serving = 4.75

©2003 FabulousFoods.com

Thanks Al for finding this goodie.