Almond Chicken Dijon

Almond Chicken Dijon
by: Kraft Foods

photo by Kraft Foods

INGREDIENTS: see note

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp.  KRAFT Mayo Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup  PLANTERS Slivered Almonds, coarsely chopped

DIRECTIONS:

PREHEAT oven to 375°F. Place chicken in lightly greased 13×9-inch baking dish; set aside.

MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.

BAKE 20 to 25 min. or until chicken is cooked through (165°F).

NOTE: This is a recipe by Kraft Foods which is why the ingredients call for their products. However, I am certain any brand will be just fine. Also, I would suggest using regular Mayo instead of the light version.

Baked Chicken with Mushrooms

Baked Chicken with Mushrooms
by: bmcnichol

INGREDIENTS:

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 lb fresh mushrooms, sliced
1 tablespoon butter or 1/2 cup margarine
1/2 cup chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1  cup shredded part-skim mozzarella cheese

DIRECTIONS:

   1. Arrange chicken in a baking dish coated with cooking spray.
   2. Sprinkle with paprika.
   3. Bake, uncovered, at 350° for 15 minutes.
   4. In a skillet, saute mushrooms in butter for 5 minutes.
   5. Add the broth, green onions, garlic, salt and pepper.
   6. Bring to a boil.
   7. Pour over chicken.
   8. Bake 10-15 minutes longer or until chicken juices run clear.
   9. Top with cheese.
  10. Bake for 3-5 minutes or until cheese is melted.

Maple Pecan Pancakes

I just love George Stella’s recipes and this one is just an example of “YUMMY”

Low Carb Maple Pecan Pancakes

Recipe courtesy George Stella
Show:      Low Carb and Lovin’ It
Episode:      Breakfast Best Bets

INGREDIENTS:

Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans (walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows

DIRECTIONS:

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Yield: 12 servings

Whiskey Butter Sauce

Whiskey Butter Sauce
by: Magenta at LazyGourmets

“This is perfect for any steak or beef tenderloin. Use as a dipping sauce for the meat or pour a little on top of the meat just before serving.”

INGREDIENTS:

1/2 cup whiskey
1 cup beef stock
1/2 cup unsalted butter

DIRECTIONS:

Over medium-high heat in the skillet in which the beef was cooked add whiskey and beef broth, whisking to scrape up the caramelized bits.

Boil for one minute.

Remove from heat.

Add butter and whisk until the sauce thickens and emulsifies.

Strain.

Salt and pepper to taste.

Note: Makes 2 cups.

Skillet Chicken Dijon

Skillet Chicken Dijon

INGREDIENTS:

4 chicken breasts with or without skin
3 Tbs olive oil (or any other)
2 cloves garlic minced
3 Tbs white wine
2 Tbs soy sauce
2 Tbs Dijon mustard

DIRECTIONS:

Heat oil in a skillet. Add minced garlic and cook 3 minutes, stirring often.

Add chicken breasts and brown.

In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken.

Cover and cook until done.

Or pour sauce in separate small bowls for dipping.

Low Carb Jambalaya

Low Carb Jambalaya
By beautidiva

This is so yummy I love jambalaya with rice however this helps me get more veggies. My husband loves this with corn bread. You adjust the heat in this dish! 12g carb and 4g fiber

Ingredients

• 12 oz andouille sausage sliced 1/2 in thick. NOTE: I would think that any type of good sausage would be fine.  It would just depend on your taste.
• 1/4 cup olive oil
• 1 1/3 cup chopped onion
• 2 cloves of garlic crushed
• 1 lg green pepper diced
• 1 can (14 1/2 oz) diced tomatoes (with or without chilis) with liquid
• 1 cup chicken broth
• 1 tsp dried thyme
• 1 large head of cauliflower
• 2 cups shelled , deveined, med. shrimp
• Salt and Pepper
• Tabasco

Directions

1. In a large pot start browning sausage in olive oil.
2. While browning sausage put cauliflower through food processor on shred.
3. When sausage is lightly golden add onion, garlic, and green pepper.
4. Saute veggies until onion is translucent.
5. Add tomatoes, broth, thyme, and bring to simmer. Simmer for 20 minutes uncovered.
6. Add the cauliflower and simmer for another 15 minutes until tender.
7. Add shrimp and simmer for 5 minutes or so just long enough to cook the shrimp.
8. Add salt and pepper and Tabasco to taste. Serve.

Chelsey’s Egg Creation

I think this combination sounds very tasty! Sometimes I get tired of eggs but with this combination I bet it puts a new zip in the flavor.

Chelsey’s Egg Creation

Ingredients:

6 eggs
1 tsp poultry seasoning
1 tsp dried basil leaves
1 tbsp olive oil
1 tbsp butter
3-4 oz spinach
1/2 cup feta cheese
1/2 cup Parmesan cheese
Salt, pepper and garlic powder to taste

Directions:

Place fry pan on medium heat.

Place olive oil and butter in pan.

In separate bowl, beat eggs, basil and poultry seasoning.

Pour into preheated pan and turn to low heat.

Add feta next, then spinach and top with Parmesan.

Cover and simmer for 15 minutes or until eggs are not runny.

Number of Servings: 3-4

Hoosier Egg Casserole

Hoosier Egg Casserole

Makes 2 hearty servings
Per serving: 804 calories; 5.4 gram carbohydrates

INGREDIENTS:

1 tsp. butter
4 hard-cooked eggs, coarsely chopped
1 cup diced celery
1/4 cup coarsely chopped walnuts
1 green onion diced
1 Tbsp green pepper, diced
1/4 tsp. salt
pepper to taste
1/2 cup mayonnaise
1/2 cup grated sharp Cheddar cheese

DIRECTIONS:

Butter a 1 qt. casserole.

Combine eggs, celery, walnuts, onion, green pepper, salt and pepper and mayonnaise in a bowl.

Toss lightly together with two forks. Pour into buttered casserole.

Sprinkle with cheese.

Bake in a preheated 350 degree oven for 30 minutes.

New York Ricotta Cheesecake

New York Ricotta Cheesecake
by: George Stella

INGREDIENTS:

Special equipment: 8-inch springform cake pan*

Vegetable oil cooking spray
24 ounces cream cheese, softened
1 cup extra-fine ricotta cheese (process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (Splenda recommended)
1/3 cup heavy cream
1 tablespoon sugar-free vanilla extract
1 tablespoon fresh lemon juice
2 large eggs
3 large egg yolks (save the whites to make a great omelet later)

DIRECTIONS:

   1. Place the rack in the center of the oven and preheat to 400 degrees F. Spray the springform pan with cooking spray.

   2. Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch water into a shallow roasting pan big enough to fit the cake pan and place it on the center rack of the oven to heat.

   3. With an electric mixer on low speed, beat the cream cheese, ricotta, sour cream, and sugar substitute for about 1 minute, until well blended.

   4. In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.

   5. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended; be careful not to over-whip.

   6. Pour the batter into the greased springform pan. Place the pan in the heated water bath.

   7. Bake for 15 minutes, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, until the top is light golden brown and the cake is pulling away from the sides of the pan. Turn the oven off and leave the cake in the oven to cool for 3 hours. (This will keep the cake nice and tall.) Then remove the cake and refrigerate for at least 3 hours. Cut the cake into 12 slices before serving.

*COOK’S TIP: If you have trouble with a leaky springform pan, wrap the outside of the pan tightly with foil before placing it in the water bath.

HELPFUL HINT
    Although all berries are part of eating Stella Style, strawberries are the lowest in carbs, with less than 1 carb per medium berry - and they’re great on top of this cheesecake!

    YIELD: l2 servings
    NET CARBOHYDRATES: 7 grams per serving
    PREP: 30 minutes
    COOK: 1 3/4 hours
    COOL AND CHIILL: 6 hours

Italian Casserole Bake

Italian Casserole Bake
by: Mary
Serves: 16
Carbohydrates Per Serving: 7

INGREDIENTS:

Large lasagna type pan, at least 12″ W X 18″ L

4 lbs Ground Chuck, browned
2 lbs Mozzarella cheese,shredded
4 C Ricotta cheese
2 C Parmesan cheese, grated
2 Large eggs
1 T Fresh garlic
1 T Basil leaves, dried
1 T Oregano leaves, dried
4 Medium tomatoes, sliced

Pam cooking spray

DIRECTIONS:

Brown ground beef until no longer pink. Line bottom of lasagna type pan with cooked beef.

Blend ricotta cheese, parmesan cheese, garlic, oregano, basil, and eggs with electric mixer until well blended.

Slice tomatoes and season with salt and pepper. Place tomatoes on top of ground beef.

Spread ricotta cheese mixture on top of tomatoes.

Top the casserole with the mozzarella cheese.

Bake casserole at 350 degrees until hot and bubbly and cheese on top is golden. NOTE: Original recipe has 40 minutes for baking time. Your Mileage May Vary!

SERVING SUGGESTIONS:

You can use tomato sauce or sugar free spaghetti sauce in place of the tomatoes or omit the tomato entirely. Serve with a green salad.