Pizza Chicken

PIZZA CHICKEN

1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded

Season chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread sauce over chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and cheese is melted. Serve at once.

Makes 1 serving

Per Serving: 310 Calories; 16g Fat; 36g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Beef Stroganoff With Egg Noodles

Thanks to Lynne for this recipe.

Beef Stroganoff Topping

* 1 1/2 pounds beef tenderloin cut in thin strips
* 2 Tablespoons finely diced or grated white onion
* 4 Tablespoons butter
* 2 Tablespoons olive oil
* 1 1/2 cups beef bouillon (beef broth)
* 1/4 cup sour cream
* 8 Tablespoons heavy cream
* 1/2 teaspoon paprika
* 1/2 teaspoon white pepper
* salt to taste
* 4-6 oz can of sliced mushrooms, drained (optional)
* 1 egg yolk

Egg “noodle” recipe below

Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms if you are using them.

Egg Noodles

* 3 egg yolks
* 3 egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon salt

Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into “noodles”.

Use under any recipe like Beef Stroganoff…excellent substitute for pasta.

Enough for 4 people.

<2 carbs per serving of noodles

Eggles A La Lynne

Eggles
(my term for them)

This is my adaptation of an Atkins induction recipe, 9 carbs in entire recipe, makes 6 ‘eggles’ in a 6-muffin tin.

~easy to keep in the fridge~

3 eggs
70 grs heavy cream (2.46 oz)
100 grs cream cheese (3.52 oz)
50 grs bacon, pre-fried (1.76 oz)
90 grs edam cheese (3.17 oz)
onion or garlic salt

Whip the whites and keep in the fridge.
Mix the yolks with the cream cheese, the heavy cream, grated edam cheese and minced bacon (I first fried it in a pan without oil).
Mix this with the whites.
Bake in oven, 20 minutes, 190ºC (374 farenheit)
Sprinkle with onion or garlic salt.

Lynne’s Chicken A La King

Lynne’s Chicken A La King

The ‘pastry’ base is for cream cheese pancakes. . I make 3 pancakes and stack them on the plate before adding the topping.

Low-carb Pancake Base

2 ounces cream cheese (I used Philly Light)
2 eggs
dash of vanilla essence
1 pkg splenda or other sweetener

Soften the cream cheese and add the eggs one at a time beating well, add essence and sweetener. Put a knob of butter into a frying pan and fry the batter – should make three good size pancakes and they don’t stick to the pan.
Total carbs will depend on the cream cheese used but should be no more than 4 g carbs.

The Topping:

1 Tbsp butter
1 C coffee cream or any cream
1 tsp savoury
2/3 cup cooked cubed chicken

Heat in a small saucepan until hot, use med setting and stir

To this add: a couple of florets of broccoli, diced , a few fresh mushrooms, sliced , some dried onion flakes
Heat and put on the pancakes.
   

Italian Frittatas

Italian Frittatas

Frittatas are excellent low-carb fare. In these “flat omelets,” eggs are used simply to bind together vegetables, seasonings, and meats, making them not only easy to make, but incredibly versatile. You can mix and match other low-carb ingredients to create your own fabulous frittata.

ingredients

1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 cup chopped onion
1 large zucchini, sliced
1 teaspoon dried basil
8 ounces Italian sausage, uncooked, crumbled
8 large eggs
2 tablespoons water
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup Parmesan cheese, grated

directions

1. Heat the olive oil and butter in a large, preferably nonstick skillet over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes, or until softened.Add the zucchini and basil and cook for 5 to 6 minutes, stirring occasionally, until soft but not limp. Add the meat and cook for 2 to 3 minutes, stirring occasionally.

2. Heat the broiler. In a large bowl, whisk together the eggs, water, salt and pepper. Pour the eggs into the hot pan over the meat and vegetable mixture. Let cook for a few seconds, undisturbed, then use a spatula to move the eggs toward the center while tilting the pan to let the uncooked eggs run to the sides.

3. Continue cooking and moving the egg mixture for 4 to 5 minutes, or until the eggs are almost set (they will still be moist on the top). Sprinkle with the cheese and place under the broiler until the eggs are cooked on top and the cheese is melted and bubbly, about 2 to 3 minutes. Cut into quarters and serve.

Ham And Vegetable Gratin

Ham and Vegetable Gratin

Recipe By : Gaelen
Serving Size : 4 Preparation Time :0:00
Categories : low carb, casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups ham — diced
2 cups cauliflower — chopped
1/2 cup green onion — chopped
1/4 cup Italian parsley — chopped fine
1 cup daikon — diced
1/2 cup cheddar cheese — shredded
1/2 cup half and half
1/2 cup sour cream
pepper — to taste
2 tablespoons parmesan cheese — grated

Par-boil, steam or microwave the cauliflower and daikon for 3-4 minutes until just tender.

Mix the ham, chopped parsely and green onions, and the steamed vegetables.

Into the warm vegetable-ham mixture, stir the shredded cheddar, half and half, and sour cream. Grind black pepper over the mixture to taste.

Mound the mixture into a shallow casserole, and top with the grated parmesan. Bake at 350 degrees for 30 min. or until bubbly and slightly browned on top.

Mexican Pie

Mexican Pie

24 carbs in this recipe

1/2-3/4 lb lean ground beef
small pk of mozarella
3 med. sized sweet chilis fresh
1 medium sized onion
1 capsican (pepper)
(around 1/2 lb) of cubed and cooked bacon (drained)
1/2 jar of Old El Paso Fajita Simmer Sauce Smokey BBQ and Onion or substitute a low-carb bbq sauce
1/3 cup of buttermilk or 1/4 cup plain yogurt
2 eggs

Preheat oven to 180°C/350°F. Cook up bacon and sprinkle on the bottom of a large pie pan. Mix egg and butter milk together and pour over bacon. Place in oven for 15 to 20 minutes until solid. Meanwhile, brown beef, onion, chilis, capsican together and then add 1/2 jar of fajita simmer sauce.

Take pie pan out of oven when firm and add a generous layer of mozarella. Then add the beef mixture and then another layer of mozarella; finally, finish off with the last of the mozarella. Bake until browned on top, about 25-35 minutes

Chicken Bacon Alfredo Pizza

Chicken Bacon Alfredo Pizza

CRUST:
4 ounces cream cheese
2 eggs
1/3 cup cream
1/4 cup grated parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
2 cups shredded mozzarella or Italian cheese blend

TOPPINGS:
1/2 cup Carb Options Alfredo Sauce(or see recipe below
3 boneless/skinless chicken breasts, cooked and chopped small
6 slices bacon, cooked and crumbled
1 tomato, chopped (about 4 oz)
3-4 green onions, sliced
2 cups shredded mozzarella or Italian cheese blend

How To Prepare: Beat together cream cheese and eggs until smooth.
Add cream, parmesan cheese, and spices. Blend well. Add 2 c. shredded cheese and blend until combined.
Pour mixture into a 10×15 jelly roll pan/baking sheet.
Bake at 350 for about 15-20minutes until golden brown.

Spread alfredo sauce over cooked crust.
Top with 1 c. shredded cheese.
Top evenly with chicken, bacon, tomatoes and onions.
Top with remaining 1 c. shredded cheese.

Bake for another 10 minutes or so until cheese it melted.
Let rest for about 5 minutes. Cut into squares and serve. The crust isn\’t very sturdy, so it will need to be eaten with a fork.
You can cut out the tomatoes and onions to save a little less than a half a carb per piece, but I think they add a lot more flavor.

Low carb Alfredo Sauce

6 Tablespoons unsalted butter
2/3 cup heavy cream
1 cup Parmesan cheese — freshly grated
1/2 teaspoon salt
ground white pepper
dash of ground nutmeg

Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.

Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough.

Makes 15 servings,
2.3 carbs per serving

Thanks Pam for this great recipe!

Four Cheese Lasagna

FOUR CHEESE LASAGNA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cabbage — lightly cooked
3 tbsp olive oil
1 cup green onions
trimmed and sliced all parts
5 cloves fresh garlic — minced
1 lb Italian sausage meat
Cooking spray
1 1/2 cups heavy cream
1/2 cup grated fresh Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
3 eggs — well beaten
2 cups ricotta cheese
1/2 tsp salt
1 cup Mozzarella cheese — shredded
1 cup Swiss cheese — shredded
Freshly ground cayenne pepper

Add a tablespoon of cream and cook cabbage leaves until wilted, drain; set aside.

Preheat oil in a sauté pan or heavy wok coated with cooking spray over medium heat until hot. Add green onion and garlic, sauté 3 minutes.
Remove from pan, set aside.

Add Italian sausage and cook until well done and browned, drain excess grease if any, (if possible, preserve juices if any remain) and set aside.

Add cream and Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly.
Remove from heat; return onion and garlic, add cooked sausage, mix together, and set aside.

Combine mozzarella and Swiss cheese, set aside.
Combine well beaten eggs and salted ricotta cheese, stir well. Set aside.

Spread about 1/2 of the sauce mixture in bottom of a 9×13-inch – 230×330mm pan coated with cooking spray.
Arrange 4-6 cabbage leaf ‘noodles’ in dish; top with half of cottage cheese mixture.
Top with 1/2 of the Mozzarella and Swiss cheeses.
Repeat layers, ending with Cheeses.
If desired sprinkle with an additional 1/4 cup Parmesan cheese.
Cover and bake at 375°F-190°C for 35 minutes.
Let stand 10 minutes before serving.
Sprinkle with red pepper, if desired.

Crockpot Chicken

CROCKPOT CHICKEN

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — cut up
1 lg can mushroom pieces
2 lbs chicken pieces — 1kg
1 can cream of mushroom soup
1/2 cup chicken broth
hefty dash of garlic powder
hefty dash of parsley
chopped celery (optional)

Mix together in crockpot. Cook on low all day.