Orange Pecan Muffins

Orange Pecan Muffins

* 1 cup (4oz) almond flour
* 1/2 cup golden flax meal
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 tablespoon orange zest, from 1 small orange
* 1 cup granular Splenda
* 1 teaspoon pure orange extract
* 1 teaspoon vanilla
* 2 tablespoons heavy cream
* 2 tablespoons water
* 2 tablespoons butter, softened
* 2 eggs
* 1/4 cup pecans, chopped

In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda.

Combine remainder of ingredients with the dry ingredients and stir with a wooden spoon until well blended.

Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray if desired. Bake at 350°F 15 to 20 minutes, until the tops are golden brown.

Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese.

Makes 6 servings.

APPROXIMATE NUTRITION INFORMATION PER MUFFIN:
284 Calories; 24g Fat; 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs.

Spinach Maria

Spinach Maria

A rich side dish, feel free to adjust the heat with Cayenne pepper

Yield: 6

Ingredients:
2 pk frozen chopped spinach
1 onion
1 teaspoon butter
1 pk 8 oz cream cheese
3/4 cup Parmesan cheese or more
3/4 teaspoon cayenne pepper

Instructions:

Cook spinach according to directions, drain very well. Saute onion in butter til tender. Add cream cheese and stir until melted. Add parmesan cheese, and pepper. Cook several minutes more. Stir til well blended. Placed in greased casserole dish and bake at 350 for 30 minutes.

Baked Spinach and Cheese

Baked Spinach and Cheese

Ingredients:
1 lb Cottage cheese
3 Eggs — beaten
1/4 c Butter — melted
1/4 lb Swiss cheese — grated
10 oz Frozen spinach — thaw,drain and Chop
3 tb Flour (to lower the carbs I would substitute with Carbalose Flour)

Instructions:
A crustless quiche of spinach, with Swiss and cottage cheeses. This is always a favorite, and is so versatile it can be used in a number of different settings

1. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole.

2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large mixing bowl.

3. Add the spinach and flour and blend thoroughly.

4. Transfer the quiche mixture to the prepared casserole. (The mixture may be prepared 6 to 8 hours in advance up to this point and refrigerated. Return to room temperature before baking.)

5. Bake for 60 minutes until the custard sets. Let cool for 10 minutes before cutting into portions and serving 6 to 8 side-dish portions;

4 to 6 luncheon portions

Recipe By : The Uncommon Gourmet by Ellen Helman

White Oak Bayou Blend Cajun Seasoning

Someone sent this to me in email so I don’t know who to give credit to. But, here it is anyway.

Cajun Seasoning (White Oak Bayou Blend)

2 parts onion powder
2 parts garlic powder
2 parts dried oregano leaves
2 parts dried sweet basil
1 parts dried thyme leaves
1 parts black pepper
1 parts white pepper
1 parts cayenne pepper
5 parts sweet paprika

“Parts” can be any volume measure you want, from teaspoons to buckets.It depends on how much product you want to wind up with. We normally use cups when we’re making a batch. Mix well. Bottle and seal tightly. Store sealed in a cool, dry spot.

NOTES: There’s no salt or filler in this blend. A little goes a long way so cut back a bit if you’re used to cooking with commercial cajun spice mixes. They’re about 50% salt. Use good fresh spices. Don’t skimp on the “bargain row” stuff. Spend a few bucks, you’ll taste the difference. Nutrition per Tbsp: Cals: 16, Fat: 0g, Na: 2mg, K: 92mg, Carb: 3g, Fiber 1g, Prot: 1g

Mock Baked Potato Soup

Mock Baked Potato Soup

1 med head cauliflower
2 Tbsp choped onion
salt and pepper
32 oz chicken broth
2 slices crisp bacon
3 Tbsp chopped chives
3 oz shredded Cheddar cheese
1/2 cup or more of light cream
2 tbsp butter

Steam cauliflower til tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil til golden brown. Heat little oil and saute onions til soft but not brown. Add cauliflower, broth and simmer til very tender. Puree half mixture in blender and return to pot. Add cheese, bacon, cream and chives and stir til cheese melted. Add butter, stir til melted and serve.

Serves 4 @ 4 carb, 1 fiber (3 NET), 257 cal, 21 fat, 12 protein

Mexicana Brunch Pie

Mexicana Brunch Pie

Ingredients:

6 large eggs
2 tablespoons butter — melted
1/4 cup sour cream
1/2 teaspoon baking powder
1 container creamed cottage cheese — (8 oz)
8 oz shredded Monterey Jack cheese
1 can green chiles — chopped drained

Instructions:

Beat first 4 ingredients at medium speed until blended. Stir in cheeses & green chilies, and pour into a well-greased 9″ 230mm pie plate. Bake at 400°F-200°C for 10 min., reduce heat to 350°F-180°C& bake 20 min. or until set. Cut pie into wedges. Serve with guacamole and salsa Makes 6 servings.

GinnyL’s Light and Fluffy Spinach Quiche

Light and Fluffy Spinach Quiche

Ingredients

1/2 cup mayonnaise
1/4 cup cream
1/4 cup water
4 eggs — lightly beaten
8 ounces shredded cheddar cheese
1/4 cup bacon bits
10 ounces frozen spinach — chopped, (squeeze dry)
1/4 cup chopped onion

Crust:

2 ounces cream cheese
2 eggs
3 tablespoons heavy cream
2 tablespoons parmesan cheese
1 teaspoon chives
garlic powder
onion powder
1 cup shredded Co-Jack cheese

To make crust: beat cream cheese, (or kefir cheese) with eggs and cream. Mix in the rest of ingredients and spread into greased pie plate. Bake at 350 for 30 min. Top with quiche ingredients.

1.Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.

2.In a large bowl, whisk together mayonnaise and cream and water until smooth. Whisk in eggs. Layer spinach, cheese, bacon bits and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

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Per Serving: 471 Calories; 43g Fat (79.1% calories from fat); 20g Protein; 5g Carbohydrate; 2g Dietary Fiber; 264mg Cholesterol; 605mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : This was adapted from a recipe on allrecipes.com, http://brunch.allrecipes.com/az/LightndFlffySpinchQich.asp

Artichoke Dip

Artichoke Dip

From jaynurse on 6/19/2006 5:46:47 PM

Note: This is a bit carby so be very careful

Here is the awesomely yummy artichoke dip:

1 can artichoke hearts, chopped up
1 pkg. cream cheese
Garlic
Tabasco sauce to taste
Mayonnaise until right consistency
Parmesan cheese, (fresh is best)
Tomatoes, chopped

Bake at 400 for 20 minutes.

Top with fresh tomatoes.

Feinman Interview: ADA Is ‘Trying To Back Into’ Supporting Low-Carb

Feinman Interview: ADA Is 'Trying To Back Into' Supporting Low-Carb

Be prepared to learn from this man who has dedicated his life to not only teaching his students about the health benefits of carbohydrate-restriction, but to spread that message to virtually anyone who would listen to what his years of experience and personal research have shown him. . .

Click the link above to read the full interview

Pot Roast With Mushroom Tomato Sauce

Linda's Low Carb Menus & Recipes

POT ROAST WITH MUSHROOM TOMATO SAUCE

3 pound boneless chuck roast
Salt and pepper, to taste
1/2 teaspoon onion powder
1 medium onion, sliced thin, 4 ounces
4 ounce can mushrooms
8 ounce can tomato sauce

Brown meat on both sides in hot oil; place in a 9×13" baking pan that has been lined with heavy duty foil. Season with salt, pepper and onion powder. Top with onions, mushrooms and tomato sauce. Cover with foil and bake at 325º about 4 hours until tender.

Makes about 6-8 servings

Per 1/6 Recipe: 494 Calories; 35g Fat; 37g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 370 Calories; 27g Fat; 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs