Taming The Diabeastie

the low carb way

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Posted by Solitary Dancer on December 14, 2010

I’m getting ready to make a come back.  I’ve been off track for so long I’m disgusted and I’m ready for a change.  I can’t promise the revival will happen before the holidays.  But, I promise that by the first of the year I will be on my plan and well on my way to sharing more recipes.

It’s amazing what carbs do to a body.  I’m hear to say it’s not a good thing.  I’m on cholesterol meds and blood pressure meds for the first time in my life.  I have added way to many pounds while not eating very much.  But, what I was eating was carbs.

So, the proof that carbs are bad are right in my mirror.  I’m done and it’s time to get serious.  Stay tuned for more recipes and what not.




Posted in **Chit Chat | 1 Comment »

Spiral Sliced Stuffed Pork Loin

Posted by Solitary Dancer on October 22, 2009

This recipe came from Big Oven via an email.  Looks very tasty.

Spiral Sliced Stuffed Pork Loin
Posted by: swibirun


  • 3 pounds Pork loin
  • 1/2 cup Marinara sauce
  • 4 ounce Mozzarella
  • 10 ea Basil leaves halved
  • 2 cups Chicken stock
  • 1 cup Heavy cream
  • 4 tablespoon Marinara sauce


To spiral slice the pork loin, the first two tips are 1) partially freeze your loin for about 30 minutes to get it a bit firm and 2) use the sharpest knife that you have. If you don’t have a sharp knife, don’t try this.

Start slicing along one of the longer sides about 3/4" deep, lifting the rest of the meat as you slice. As you near the edge, start turning the blade and rolling the meat open or butterflied to keep the cut at about 3/4" thick. Continue across and repeat back at the other edge. You will end up with a flat piece of 3/4" pork.

Now top the butterflied pork with the marinara sauce, then the mozzarella, and basil leaves. (Frankly at this point, layer it with whatever you want. Partially cooked chorizo and queso. Pepperoni and provolone. You name it. )

Roll the pork back up from one edge to the other, jelly roll style and tie with kitchen twine. Place the roast into a grill on indirect heat at 350f (or an oven, if you must) for about an hour. Just make sure to place something under the roast because it’s gonna drip some cheese.

Meanwhile make a simple tomato cream sauce. Reduce the 2 cups chicken stock to 1/2 half cup and remove from heat. Reduce the 1 cup cream to 1/2 cup and remove from heat. Whisk the two together. Then whisk in the 4 T of marinara sauce.

When the roast hits 140f internal (that’s just my personal preference), remove and let rest for 10-15 minutes. The roast should keep cooking by the carry-over heat and end up about 150f, which is plenty done for today’s pork.

Remove the cooking twine and slice into 1/2 inch thick medallions. Top with the tomato cream sauce.

Posted in Main Dishes, Pork | Leave a Comment »

Hot Cereal

Posted by Solitary Dancer on September 20, 2009

Here’s an interesting idea that was posted by Rachlen over at Dr. B’s place. I haven’t tried this but it certainly sounds like something I would enjoy.

Here’s what Rachlen has to say about her new hot cereal.

Thanks for sharing, Rachlen!

This morning I wanted to use up some left over pumpkin – so I though I would make a pumpkin custard for breakfast – my idea flopped as a custard but turned into a yummy "hot Cereal – kind of like flavored oatmeal"

Here is what I did :

In a measuring cup sprayed with pam butter flavor I mixed together:

   1 TBSP of Pumpkin
   1.5 oz. of farmer’s Cheese (mine has 0 carbs)
   1/4 cup egg beater (equivalent to one egg)
   a large splash of DaVinci Sugar Free Gingerbread syrup (about 2 to 3 TBSP)
   15 drops of liquid sweet n low

I mixed real well and put in microwave for  60 seconds — then stirred and went about another 60 seconds 

The result looked like orange lumpy oatmeal — tasted yummy and was warm and good for a start of fall morning with temperatures in the upper 40s  

My figures come to:
95 calories; 2.13 grams carbs; 0 fiber  and 12.25 grams of protein
If you are not allergic to flax seed as I am – you could add that to get some fiber

Posted in Breakfast Ideas | Leave a Comment »

Brined Roast Chicken

Posted by Solitary Dancer on August 2, 2009

I’m not a big fan of brining but I know some of you are. So, I thought you might like this recipe I found over at Big Oven.

Make sure you click on the recipe title to see a picture and some tips from the poster.  Enjoy!!!

Brined Roast Chicken
by: sgrishka


For the Brine

  • 1 cup Kosher salt or 1/2 cup plain salt
  • 1 quart Hot water
  • 3 quarts Cold water

For the Chicken:

  • 1 2 1/2 to 3 1/2 pound Free-range chicken – giblets reserved for another use
  • 2 tablespoons Unsalted butter – at room temperature
  • Fresh ground black pepper – to taste
  • 1 bunch Flat-leaf parsley
  • 1 Bay leaf
  • 6 sprigs Marjoram
  • 1 large Lemon – cut into wedges
  • 1 large Shallot – peeled and sliced


Brining the chicken: In a food-grade plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. (The chicken must be completely submerged in the solution during the brining process. Place a heavy ceramic plate or bowl on top of the bird to prevent it from floating in the brine.) Cover and refrigerate for 1 to 3 hours, the longer the better. Pour off the brine and rinse the chicken well under cold running water, then dry it thoroughly with paper towels, inside and out. For extra-crispy skin, place the brined bird on a wire rack set over a rimmed baking sheet and return to the refrigerator to air-dry, uncovered, for at least another hour, or overnight, before roasting.

Roasting the chicken: To assure even cooking, remove chicken from refrigerator, and let stand at room temperature for 30 minutes. Place oven rack in center position and preheat the oven to 500 degrees F.

Rub the chicken with the butter and season inside and out with pepper. Place the parsley, bay leaf, marjoram, lemon, and shallot in the chicken’s cavity. Truss the chicken (use string or skewers). Place the chicken on a rack set inside a roasting pan. Roast the chicken until the skin just begins to brown, about 20 minutes, then reduce the temperature to 350 degrees F. Continue cooking the chicken until the thigh juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees F, about 20 to 30 minutes more. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving and serving.

Posted in Chicken, Main Dishes | Leave a Comment »

Cajun Stew

Posted by Solitary Dancer on July 12, 2009

This just sounded quite tasty and thought you guys might enjoy this.  I agree with the poster that the main source or carbs is in the tomatoes. So, if you are very sensitive to tomatoes watch how much you add to your servings.

Other than that, it looks pretty darned good.

Cajun Stew

Posted By Brian Dickey

Serves: A lot.
Carbs Per Serving: Mostly from tomatoes (net 3 per 1/2 cup)
Prep Time: 30 min
Effort: Easy


2 large cans peeled crushed tomatoes
1/2 can tomato paste (small)
3/4 lb ground beef
8 hot Italian sausages
diced green pepper
diced onion
hot sauce
red pepper flakes
salt and pepper

How to Prepare:
Place tomatoes in tall pot (make sure you check the label for no sugar added, net carbs should be 3 for a 1/2 cup serving), add the tomato paste, spices and diced vegetables while browning the ground beef and sausages. Prick the skins of the sausages as they brown.

When the meat has been browned, drain well, add to the stew pot. Simmer for about two hours until the meat is tender. Depending on seasoning, stew will be tangy but not too hot.

NOTE: I think this might do well in a slow cooker

Article printed from Low carb recipes.: http://www.low-carb-ketogenic-diets.com/recipes

URL to article: http://www.low-carb-ketogenic-diets.com/recipes/cajun-stew.html

Posted in Slow Cooker, Stews/Chilis | Leave a Comment »

Spinach, Artichoke, Chicken Burgers

Posted by Solitary Dancer on June 28, 2009

I bought some of this type of burger at Costco and they are really tasty. So I decided to try and find a recipe that would be similar.

The Costco burgers have 10 grams of carbs per burger and each burger is a generous size. Not including the crusty bread, in this recipe, I would think the carb count would be comparable. Just stay away from the crusty bread 🙂

This sounds pretty close. Fire up the grill and enjoy!

Rachel Ray’s No Joke Spinach-Artichoke Burgers

  • 4 Servings – Prep 10 min – Cook 20 min


  • 1 pound ground chicken or turkey breast
  • Salt and freshly ground pepper
  • Zest of 1 lemon
  • A couple handfuls of freshly grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, 1 finely chopped and 1 peeled
  • One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
  • 1 tablespoon fresh thyme
  • Extra-virgin olive oil (EVOO), for liberal drizzling
  • 4 thick-cut slices of crusty bread
  • Four 1/2-inch-thick slices of ripe beefsteak tomato
  • One 14-ounce can artichoke hearts in water, drained and thinly sliced
  • 8 thin slices of provolone cheese


  1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.

  2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

  3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

  4. In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Posted in Chicken, Grilling Ideas, Main Dishes | Leave a Comment »

Brussels Sprouts with Pecans and Cranberries

Posted by Solitary Dancer on June 7, 2009

I saw this posted in a few places, but the source is The FoodNetwork.  One post showed the nutritional breakdown as 11.1 carbs per serving. Click here to see the post with nutritional info.  I did not check it, but it sounded in the ballpark to me.  It might be a bit carby but I think it would be worth it to have just a bit.

Click here or on the image to go to the original post on Food Network.

 Brussel Sprouts with Pecans and Cranberries

Posted in Other Vegetables, Vegetable Sides, Vegetarian | 1 Comment »

Lower Carb Lasagna

Posted by Solitary Dancer on May 31, 2009

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




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



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.

  "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 »

Broccoli Cheese Casserole

Posted by Solitary Dancer on May 25, 2009

Broccoli Cheese Casserole
by Deborah Vance

4 Servings


8 cups broccoli chopped
1 cup chopped onion
2 tablespoons butter
12 eggs
2 cups whipping cream
2 cups shredded cheddar cheese
2 teas salt
1 teas pepper


In a skillet over medium heat sauté broccoli and onion in butter for 5 minutes and set aside.

In a large bowl beat eggs and add whipping cream and 1 3/4 cups cheese.

Stir into the broccoli mixture.

Pour into greased baking dish and sit into a larger baking dish with 1 inch of water in the bottom.

Bake uncovered at 350 degrees for 45-50 minutes. Sprinkle with the remaining cheese and serve after 5 minutes.

Posted in Broccoli, Vegetable Sides | 1 Comment »

Batteries.com—Security Breach

Posted by Solitary Dancer on May 24, 2009

I know this is kind of off topic but I also believe our identities and credit are a worthy topic.  I have bought batteries in bulk at Batteries.com and just received a letter about a security breach.

ScreenShot087  Batteries.com had a security breach in February.  All personal and credit information was hacked for a period of a couple weeks.

You should have gotten a letter from them.  But if you did business with them, at any time, I would contact them and see if they will give you a free two year membership to Triple Alert.

Also, make sure you put a fraud alert on your credit report and pull copies of your report.

Here’s some info on what happened

Batteries.com Fraud Prevention

A message from batteries.com

Batteries.com sincerely apologizes for any inconvenience the recent security breach has caused you. We want to assure you that we take exposure of customer information seriously and are committed to protecting the confidentiality of our customers’ private and sensitive information. We recognize the inconvenience associated with the compromise of your information.

We are committed to helping you deal with this situation and encourage you to take advantage of the protections the company made available to you as outlined in your letter. There also are other measures you can take to ensure protection of your personal information which are discussed below.

We at Batteries.com hope these Frequently Asked Questions , and the steps we are taking to protect your personal information, are helpful.

If you have any further questions regarding this incident, please call the Experian Call Center at 1-888-829-6553.


I. Background

  •  What happened?

An individual or individuals illegally “hacked” into a Batteries.com server, resulting in the exposure of name, address, and credit card information belonging to customers which was collected through Batteries.com’s website.

   •  When did this happen?

We believe the hacker(s) illegally accessed Batteries.com’s server starting on February 25, 2009 and for a period of several weeks. The access diminished significantly on or around March 17, 2009 , when we took certain enhanced data protection measures, and by April 9, 2009 , the access was terminated.

   •  When did Batteries.com learn of the incident?

We first learned of the potential exposure to the server on March 13, 2009 , when a customer reported to the company potentially unauthorized activity regarding a credit card account.

Because Batteries.com takes any report regarding the potential exposure of sensitive information seriously , we opened an investigation and put in place a series of measures to prevent further exposure of customer information and this type of hacking from occurring in the future.

Further, the company began working with internal and external forensic experts to ascertain what happened and who may have been affected.

   •  What information was exposed?

Batteries.com, with the assistance of internal and external IT and forensic experts, has conducted a thorough forensic review to determine the circumstances of this attack and those impacted. As a result of this review, we believe that the categories of information exposed were limited to names, addresses, and credit card information.

   •  Have there been any reports of unauthorized or fraudulent use of credit card information in connection with this incident?

As of April 25, 2009 , a small number of Batteries.com customers had contacted the company to report potential unauthorized activity regarding their credit card accounts.

The company notified law enforcement of this incident and is working with them to identify those responsible.

We also have notified the major credit card companies (i.e., American Express, Discover, Mastercard and Visa).

   •  What data security did Batteries.com have in place at the time of the incident?

Batteries.com had a number of security measures in place at the time of the incident, including firewalls and antivirus protections.

   •  What steps did Batteries.com take in response to this incident?

Click here to read the full posting

Posted in Off Topic Information | Leave a Comment »