Swiss Chicken

Swiss Chicken

I stumbled across this recipe in a forum. This was posted by Dr. of Golf and it sounds really tasty! Here’s the link to the forum. There’s a bunch or recipes.

INGREDIENTS:

4 boneless, skinless breasts
2, 1oz Swiss cheese slice
2 slices ham lunchmeat
1/8C mozzarella
Pork rinds
2-3 tbsp. grated Parmesan

DIRECTIONS:

Flatten out breasts 

Sprinkle with salt, pepper, garlic/onion powder.

Place 1/2 slice of ham, 1/2 slice of Swiss and a little of the mozzarella on the breast.

Roll up and coat with crushed pork rinds and parmesan mixed.

Place in pan with the overlapped edge down.

Bake at 350 for approximately 35-45 min.

Spicy Hot Stuffed Mushrooms

Spicy Hot Stuffed Mushrooms

Large button mushrooms are stuffed with a mixture of cooked sausage, garlic, red pepper and cream cheese, then heated in the oven.

Ingredients:

• 3 8-oz packages large button mushrooms
• 1 lb bulk sausage (original recipe calls for mild sausage, but I think spicy might be really good)
• 1 8-oz package cream cheese
• 1 tsp crushed red pepper
• 1 clove garlic, minced

Method

Clean mushrooms and remove stems. In a large baking pan place cooling racks inside.

Place mushroom on cooling racks tightly together.

In skillet brown sausage and garlic; drain excess fat.

Return mixture to skillet and add red pepper and cream cheese, stirring on low heat until cheese has melted.

Mix thoroughly and remove from heat.

Stuff mushrooms evenly with a small spoon.

Place mushrooms in a 350 degree preheated oven for 15 minutes. Serve immediately.

Notes: Mushroom recipe can be prepared earlier and placed in refrigerator and removed to cook closer to the time they need to be served.

Number of servings: around 3 dozen

Cranberry Nut Bread

Cranberry Nut Bread

INGREDIENTS:

• 2 cups whole cranberries, fresh or frozen
• 2 1/2 cups almond meal/flour
• 1/3 cup powdered egg white
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup sugar equivalent with artificial sweetener (liquid forms of Splenda work well)
• 1/2 cup butter (1 stick), melted
• 3 eggs
• 3/4 cup water
• Optional: 1/2-1 C chopped pecans

PREPARATION:

Preheat oven to 350 F.

1) Butter the bottom of a large loaf pan. You can butter around a little way up the side, but don’t go too far. To make sure all goes well when taking the bread out of the pan, I like to put a piece of parchment paper in the bottom and then butter that as well.

2) Roughly chop the cranberries or pulse in a food processor. As a rough guide, each cranberry is in 2-4 pieces. Don’t go finer or they get “lost” - they shrink during cooking.

3) Mix the dry ingredients together (almond meal, egg white, baking powder, salt, sweetener if it’s powdered).

4) Add the wet ingredients (liquid sweetener, melted butter, eggs, water). Mix well. (You don’t have to worry about over-mixing, as you would with regular flour.)

5) Pour batter into pan and bake about 40-50 minutes, until top is golden brown and toothpick comes out clean.

Variation: Cranberry Cheese Bread Add 1 and 1/2 cups of shredded white sharp cheddar cheese. Yum!

Makes 16 servings, each with 2.5 grams effective carbohydrate, 2.5 grams fiber, 6 grams protein, and 164 calories.

Spanish Deviled Eggs

Spanish Deviled Eggs

by TiffanyA

• 6 large grade A eggs
• 4 tbs. chopped Spanish olives (with pimentos)
• 1 tsp. mustard powder
• 1 tsp. paprika
• 1 tsp. dehydrated chopped onion
• 1/2 tsp. onion powder
• 1/4 cup Mayonnaise

Hard boil eggs.

Remove from heat and peel.

Cut eggs in perfect halves.

Scoop out yolks and place in mixing bowl.

Place whites on platter.

Mix yolks with remaining ingredients.

Stir until smooth.

Replace yolk mixture inside of whites.

Best served when chilled for 30 minutes.

Fried Chicken

All American Fried Chicken

Source: Chef Franklin Becker

Ingredients:

4 - 4 oz. boneless, skinless chicken breasts, butterflied and lightly pounded
1/2 cup pecans, filberts, or blanched almonds (1/4 cup finely ground, plus 1/4 cup coarsely ground)
1 egg, beaten
4 egg whites, beaten
2 tbsp safflower oil for frying
Freshly ground pepper to taste
Salt to taste (omit if you are salt sensitive)

Instructions:

1. Season the chicken with salt and freshly ground black pepper.
2. Dip the chicken into the finely chopped nuts and coat.
3. Dip the chicken next into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4. Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5. When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6. Season with salt and pepper to taste, and serve.
A yummy recipe for fried chicken that’s only 4 carbs.

Jello Fluff

Jello Fluff

INGREDIENTS:

1 box (4 serving size) Sugar Free Jello, any flavor
1 cup water
2 cups heavy whipping cream
1 (8 oz) package cream cheese, softened
1 tsp vanilla

DIRECTIONS:

Boil 1/2 cup water in a bowl in the microwave. Add Jello to the boiling water and stir to dissolve. Add 1/2 cup cold water and set aside.

In a large bowl, stir together cream cheese and vanilla to combine. Add the Jello mixture and whisk until combined well.

In another bowl, beat the whipping cream until it’s nice and fluffy. (It’s easiest to use an electric mixer for this)

Add this in 3 additions to the cream cheese and Jello mixture.

Whip lightly after each addition until mixture is combined.

Refrigerate 2 hrs.

No Bake Lemon Cheesecake

Thanks to Lendag for this recipe!

NO-BAKE LEMON CHEESECAKE 

INGREDIENTS:

1  cup boiling water  
1  box sugar-free lemon gelatin  
1 cup heavy cream  
1 (8  ounce) package Philadelphia Cream cheese (it has the lowest carbs )  
3  tablespoons lemon juice  
1  cup Sugar Twin sugar substitute  
1 cup  boiling water
1 teaspoon lemon zest 
1 teaspoon lemon extract

DIRECTIONS:

Make Filling: 

In a small bowl, dissolve Jello in the boiling water, stirring for 2-3 minutes. 
Set in refrigerator to PARTIALLY set up. 
In a bowl, whip heavy cream (set aside). 
In a large bowl, beat cream cheese, lemon juice, lemon zest, lemon extract and 1 cup Sugar Twin until smooth. 
Mix in partially set lemon gelatin. 
Fold in whipping cream. 
Pour into pie pan. 
Chill 2-3 hours. 

makes 8 slices

net carbs 2.9 per slices (including the maltodextrin in the SF Jello)

This tastes even better the next day. 

I’ve used strawberry-kiwi, Cherry, lime, peach, strawberry and  orange sugar free Jello.  These are very good. 

Peppercorn Steaks

Peppercorn Steaks

Peppercorn rubbed rib eye steaks sauteed to temperature and served with a rich cream sauce with green onion.

Ingredients:

• 5 tsp whole peppercorns  
• 4 rib-eye steaks (6 oz. each)  
• 3 TBSP vegetable oil  
• 3 tsp butter  
• 2 TBSP chopped green onion  
• 1/2 C dry white wine or chicken broth  1/2 C whipping cream

Method

1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking

2. Add steaks to skillet. Cook for 3 min. per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet. Add 2 tsp butter and green onions to skillet.

3. Saute green onions over med. heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 min. or until liquid is absorbed.

4. Stir whipping cream into skillet. Simmer, stirring continually, w/a wire whisk for 1 min. Add remaining butter, whisk until melted.

5. Pour sauce over steaks. Serve immediately.

Happy Thanksgiving

Company Broccoli

Company Broccoli

Ingredients:

• 2 pkgs (10oz ea) frozen broccoli spears
• 1 cup (1/2 Pint) sour cream
• 1/2 cup (2 oz) grated cheddar cheese
• 1 Tablespoon lemon juice
• 1/2 teaspoon grated lemon rind
• Salt and pepper
• Paprika

Directions:

Cook broccoli according to package directions and drain well.

Place in shallow baking dish.

Combine remaining ingredients; spoon over broccoli.

Sprinkle with paprika.

Bake in 350°F oven for 20 minutes.

Serves 6. Approx 4.1 grams net grams of carbohydrate per serving.