Taming The Diabeastie

the low carb way

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Archive for the ‘Italian/Pizza’ Category

Thin & Crispy Pizza Crust

Posted by Solitary Dancer on January 8, 2011

This is easy and delicous!

Click here to see the original recipe Thank you NancyElle

Thin and Crispy Pizza Crust

Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet (I sprayed the pizza pan pretty heavily)
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes) NOTE: I cooked mine for 13 minutes

Add the toppings of your choice

I used 1/3 cup pasta sauce with mushrooms (you can use marinara or whatever.  Just read the labels)
1 cup mozzarella cheese
a handful of precooked sausage crumbles
a handful of fresh white mushrooms

Run under the broiler until the cheese is melted and bubbling.  NOTE: Watch it closely because I kind of burned the edges of the crust.  Good news is that the burned edges were good and did not taste burned.  Wink

Below are the pictures I took as I went through the process of making this pizza.

Here’s the crust ready to go in to the oven

Here’s my toppings

The crust is all done and you can see how it does not stick.

 

Here it is ready to go under the broiler

Time to eat!  It turned out delicious!

 lowcarbpizzaslices

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Posted in Italian/Pizza | Leave a Comment »

Lower Carb Lasagna

Posted by Solitary Dancer on May 31, 2009

GinnyL’s Lower Carb Lasagna
by: GinnyL at Dr. B’s Place 

 

INGREDIENTS:

Noodles

6 eggs
1/4 cup heavy cream
1/4 teaspoon salt
2 tablespoons cream cheese – softened

 

Meat Sauce

1 pound ground beef
6 ounces  ground pork — or turkey (I have used sausage patties also)
1 tablespoon  minced garlic
1 small  onion — chopped
15 ounces  diced tomatoes — (canned)
15 ounces  tomato sauce
2 tablespoons  parsley
2 tablespoons  Splenda — (or 1 packet Stevia)
1 teaspoon  salt
1 teaspoon  basil leaf
1/4 teaspoon  nutmeg

 

 

 

Cottage Cheese Layer


3 cups cottage cheese — (2–12 oz. cartons)
1/2 cup  grated Parmesan cheese
1 tablespoon  parsley
1 teaspoon  salt
1 teaspoon  oregano
4 cups shredded Jack cheese — (or mozzarella)
1/2 cup grated parmesan cheese

DIRECTIONS:

Noodles: 

Beat softened cream cheese together with cream and salt. 

Add eggs one at a time, beating until smooth. 

Spray 2–9 x 13" cake pans generously with non-stick cooking spray. 

Divide mixture evenly into both pans. 

Bake at 350 degrees for 10 min. 

Set aside and cool completely.

Meat Sauce: 

Brown meat, pour off grease.

Add remaining ingredients and simmer for 30 minutes. 

Reserve 1/4 cup of meat sauce for top.

Cottage Cheese Layer: 

Mix cottage cheese together with parmesan, parsley, salt, and oregano.
Take one pan with noodle at the bottom, and layer 1/2 each of meat sauce, cottage cheese mixture, shredded cheese, and then layer the other noodle on top. 

Repeat layer.  Top with the reserved meat sauce, sprinkle with parmesan cheese. 
Bake in preheated 350 degree oven for 45 minutes, or if refrigerated, bake 1 hr.  Let rest for 15 min. before cutting.

Source:
  "Adapted to low carb from Betty Crocker Cookbook"
                                   – – – – – – – – – – – – – – – – – – - 
Per Serving: 318 Calories; 21g Fat (60.2% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 1042mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

Serving Ideas : Serve with green salad

NOTE: When asked how the noodles turn out, GinnyL had this to say:

"Yes, I’ve made it a couple times.  They turn out great, but make sure you spray the pan with nonstick spray first, and let it cool before removing.  To remove it just sort of roll it up and then unroll it over the lasagne.  The first one you can just leave in the pan and use that pan to layer the rest."

Thanks Ginny, you always come up with wonderful recipes.

photo credit: WikiMedia

Posted in Italian/Pizza, Main Dishes | 1 Comment »

GinnyL’s Chicken Crusted Pizza

Posted by Solitary Dancer on March 22, 2009

GinnyL posts fabulous recipes over at Dr. B’s place and this is no exception. 

Chicken Crusted Pizza

This was inspired by AmandaJ’s thread on chicken topped pizza.  Also another recipe I found on another low carb forum, so here is my outcome which I made last night that was a hit here in our house…

Crust:

1 lb. ground chicken breast meat
1/2 cup parmesan cheese
2 eggs
Italian seasoning
garlic powder
onion powder
salt  

(I didn’t measure the seasonings… just sprinkle them in to your taste)

Mix all the above in a food processor and spread in a greased cake pan or small cookie sheet, or pizza pan.

Bake in preheated 450 degree oven for 10 min.  

Toppings:

I used a can of stewed tomatoes, with the juice drained, but you can use just regular canned tomatoes.  I crushed them good by squeezing them with my hand, added garlic, about 2 TBS. or more of EVOO, and spread some of that on the crust. 

Then I took canned spinach and squeezed out all the water good and dotted some of that over the tomato.  
Cover with shredded cheese.  Top that with bacon pieces, mushrooms, and black olives.  I added some chopped ham also.

Bake about 15 min. more.

Posted in Chicken, Italian/Pizza, Main Dishes | Leave a Comment »

Portabello Mushroom Lasagne

Posted by Solitary Dancer on October 2, 2008

Portabello Mushroom Lasagne

mozzarella cheese
photo credit: WikiMedia

INGREDIENTS:

1 pound ground beef
4 Italian sausage links — (4 to 5) mild or hot
1 medium onion
garlic salt to taste
pepper to taste
6 large Portabello mushrooms
1 large container ricotta cheese
1 egg
Lots of grated mozzarella cheese
Canned spaghetti sauce (or make your own)

DIRECTIONS:

Preheat oven to 350°F.

Remove sausage meat from casings.

Brown sausage and ground beef with onions, adding garlic salt and pepper to taste.

Wash mushrooms and scrape out the black gills.

Beat egg into ricotta cheese.

Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to prevent sticking.

Generously pack each mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up.

Top each cap with a handful of the grated mozzarella.

Then top each cap with a with a generous amount of the meat/onion mixture.

Top each cap with another handful of mozzarella.

Pour spaghetti sauce over the each cap and around the bottom of the pan.

Top with the remaining mozzarella cheese.

Bake at 350°F for 30-35 degrees.

Allow to cool for about 10 to 15 minutes.

Posted in Beef, Italian/Pizza, Main Dishes, Other Meats | 1 Comment »

Taco Pizza with Zucchini Crust

Posted by Solitary Dancer on March 18, 2008

Taco Pizza with Zucchini Crust
by: Cleochatra

I love this blog.  Cleo is a hoot and her recipes look wonderful.  I just found this blog, quite by accident and I’m glad I did.  Visit Cleo and check out her blog “The Lighter Side of Low Carb

pizza
photo by: Cleochatra (doesn’t it look delicious?)

Zucchini Crust

Crust

Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)

Preheat oven to 450 degrees.

Grease cookie sheet.

Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.

Makes a large crust (14″)

Taco Pizza

For the Taco Pizza

Layer, in the following order:
Pizza sauce mixed with Picante/Salsa
Seasoned ground beef
Shredded lettuce
Shredded cheddar (you can also add mozzarella and/or colby jack)
Chopped Tomato
Red Onion
Sliced Black Olives

Do not cook with toppings added.  NOTE: I don’t know but I would slip this under the broiler for just a second or two to melt down the cheese.  Use your own judgment.

Serve immediately. Refrigerate leftovers

Makes a large, 14” pizza. Serves 8.

Posted in Italian/Pizza, Zucchini | 1 Comment »

GinnyL’s Best Lasagna

Posted by Solitary Dancer on February 1, 2008

GinnyL, over at Dr. B’s place, posted this delicious sounding version of lasagna. She always comes up with great ideas. So, for those of you who are able to have tomatoes . . ENJOY!

Thank you Ginny!!!!

GinnyL’s Best Lasagna
Servings: 12

INGREDIENTS:

Noodles
6        eggs
1/4     cup  heavy cream
1/4     teaspoon  salt
2        tablespoons  cream cheese — softened

Meat Sauce
1       pound  ground beef
6       ounces  ground pork — or turkey (I have used sausage patties also)
1       tablespoon  minced garlic
1       small  onion — chopped
15      ounces  diced tomatoes — (canned)
15      ounces  tomato sauce
2        tablespoons  parsley
2        tablespoons  Splenda — (or 1 packet Stevia)
1        teaspoon  salt
1        teaspoon  basil leaf
1/4     teaspoon  nutmeg

Cottage Cheese Layer
3        cups  cottage cheese — (2–12 oz. cartons)
1/2     cup  grated Parmesan cheese
1        tablespoon  parsley
1        teaspoon  salt
1        teaspoon  oregano
4        cups  shredded co-Jack cheese — (or mozzarella)
1/2     cup  grated parmesan cheese

DIRECTIONS:

Noodles:  beat softened cream cheese together with cream and salt.  Add eggs one at a time, beating until smooth.  Spray 2–9 x 13″ cake pans generously with non-stick cooking spray.  Divide mixture evenly into both pans.  Bake at 350 degrees for 10 min.  Set aside and cool completely.

Meat Sauce: Brown meat, pour off grease. Add remaining ingredients and simmer for 30 minutes.  Reserve 1/4 cup of meat sauce for top.

Cottage Cheese Layer:  Mix cottage cheese together with remaining ingredients.
Take one pan with noodle at the bottom, and layer 1/2 each of meat sauce, cottage cheese mixture, shredded cheese, and then layer the other noodle on top.  Repeat layer.  Top with the reserved meat sauce, sprinkle with parmesan cheese.  

Bake in preheated 350 degree oven for 45 minutes, or if refrigerated, bake 1 hr.  Let rest for 15 min. before cutting.

Source:
  “Adapted to low carb from Betty Crocker Cookbook”
                                   – – – – – – – – – – – – – – – – – – – 
Per Serving: 318 Calories; 21g Fat (60.4% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 1042mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

Posted in Beef, Italian/Pizza, Main Dishes, Pasta | Leave a Comment »

Italian Casserole Bake

Posted by Solitary Dancer on January 8, 2008

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.

Posted in Beef, Italian/Pizza, Main Dishes | Leave a Comment »

Cauliflower, Olive and Caper Salad

Posted by Solitary Dancer on January 2, 2008

Cauliflower, Olive and Caper Salad

A traditional Neapolitan Christmas Eve dinner always begins with a family version of the following salad, which is actually an antipasto.


Photo, courtesy of: e-rcps

INGREDIENTS:

1/2 tsp coarse salt, more to taste
4 1/2 cups (1 lb) cauliflower, washed and drained
15 black olives or olives from Gaeta, pitted and coarsely chopped
2 TBSP capers, rinsed and dried
10 green olives, pitted
1/4 cup red peppers packed in vinegar, rinsed, dried, and sliced into julienne strips
4 anchovy fillets, drained and cut into pieces
freshly ground black pepper
1 TBSP lemon juice
1/4 cup extra virgin olive oil

DIRECTIONS

Fill a large saucepan with water; add 1 tablespoon salt and bring to a boil.
Lower the cauliflower gently into the water.
Simmer, covered, for about 15 minutes.
Test; the cauliflower should be al dente, not overcooked.
Drain, cool, and break into flowerets.
Put the cauliflower in a large bowl and add the black olives, capers, green olives, red peppers, anchovies, and pepper to taste.
Mix together the lemon juice and olive oil and pour over the salad.
Toss gently, being careful not to break the flowerets.
Taste for salt and add more, if necessary.

NOTE: This may be prepared in advance and refrigerated. Remove from the refrigerator 30 minutes before serving.

Posted in Cauliflower, Italian/Pizza, Salads, Soups & Salads | Leave a Comment »

Meat Pizza Crust

Posted by Solitary Dancer on October 3, 2007

I found another idea for a pizza crust!

You have to be a meat lover for this one. I think this would taste and good and smell great while its cooking.

Meat Pizza Crust

This pizza crust idea was posted by Handybruin over at Dr. Bernstein’s Diabetes forum.

Take 1 lb of bulk italian sauage, roll out on a parchment lined 10×13 baking sheet(with edges). “Crust will be about an 1/8th of an inch thick.

Bake in 450 degree oven for 10 minutes. Drain grease.

Put on you favorite pizza sauce (I make my own) add green and red peppers, sliced red onions, mushrooms or whatever you desire (I even add pepperoni)

Cover with a good layer of shredded cheese.

Place back in 450 degree oven for 10 to 15 minutes until the cheese is melted and bubbly.

Let cool for 10 minutes and enjoy.

Posted in Italian/Pizza | Leave a Comment »

Cauliflower Pizza Crust

Posted by Solitary Dancer on October 1, 2007

Cauliflower Pizza Crust – from Mary Whitney

I found this recipe and had never seen such an idea for pizza crust. I know there’s lot of ways to create a low carb pizza crust but with Cauliflower? Who knew.

Here’s Mary’s words just as they are in the original post. I think it sounds pretty darned good.

INGREDIENTS:

1 head cauliflower
1 ball mozzarella cheese
2 eggs

DIRECTIONS:

I steamed the cauliflower and put it in the food processor and came out with about 3 cups or so of processed cauliflower. 

Grated up the cheese and added 1 cup of cheese and the 2 eggs to the cauliflower and mixed well. 

If the cauliflower is still fairly warm it will begin to melt the cheese which helps keep it together.

Spray a cookie sheet with non-stick stuff and spread out the cauliflower mixture.  Put your favorite low carb toppings and top with the rest of the cheese.

Bake for 15 minutes at 425 degrees.

It makes about 4 servings, at least there are 4 of us and when dinner was over it was gone!  I think it would reheat well in the nuker as well. The carb count will vary with your sauce and any other toppings. 

Posted in Cauliflower, Italian/Pizza, Misc Recipes | Leave a Comment »