Low Carb Recipes

[Dee]

1. FROZEN PEPPERMINT PATTIES

 

Yield: 20 servings

 

1 pkg. unflavored gelatine

1 T. boiling water

1 C. heavy cream

3 drops peppermint flavor

1 oz. cream cheese

1 oz. unsweetened chocolate, melted

10 Splenda packets

1/2 tsp. vanilla extract

 

Soften gelatine in the boiling water. Add all ingredients into a blender and blend well. Chill for 10 minutes and spoon onto parchment paper and freeze. Pack in an airtight container.

 

Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 5 mg Calcium; 0 mg Iron; 7 mg Sodium; 10 mg Cholesterol

 

 

 

2. BAKED ZUCCHINI CHEDDAR CASSEROLE

 

Yield: 8 servings

 

2 lb. zucchini, shredded

1 1/2 C. Cheddar, shredded

1 can cream of chicken soup

2 C. sour cream

1/4 lb. butter, melted

1/2 C. onion, diced

1 tsp. salt

 

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press all the liquid out you can.

 

Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour. Serves 8 to 12.

 

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat; 10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

 

 

3. CHEESECAKE COOKIES

 

Yield: 16 servings

 

5 T. butter, softened

1 C. oat flour

8 oz. cream cheese, softened

2 T. heavy cream

1/2 tsp. vanilla extract

1/3 C. Brown Sugar Twin, packed

1/2 C. Splenda

1 egg

1 T. lemon juice

 

Heat oven to 350 degrees F.

 

In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake for 15 minutes.

 

In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.

 

Cut into 16 squares; serve.

 

Per Serving: 91 Cal (77% from Fat, 6% from Protein, 17% from Carb); 2 g Protein; 9 g Tot Fat; 5 g Carb; 1 g Fiber; 15 mg Calcium; 0 mg Iron; 89 mg Sodium; 40 mg Cholesterol

 

 

4. STRAWBERRY SHAKE

 

Yield: 1 serving

 

1/2 C. heavy cream

2 Splenda packets

1/2 C. frozen strawberries, partially thawed

1/4 C. water

5 ice cubes

 

Blend in blender until ice is integrated into mixture. Serve.

 

Per Serving: 279 Cal (71% from Fat, 19% from Protein, 10% from Carb); 14 g Protein; 22 g Tot Fat; 7 g Carb; 2 g Fiber; 50 mg Calcium; 0 mg Iron; 25 mg Sodium; 82 mg Cholesterol

 

5. CREAMY MEAT BALLS

 

Yield: 6 servings

 

1/4 C. butter

1 medium onion, chopped

2 lb. ground beef

2 eggs

2 tsp. salt

1/2 tsp. pepper

1/4 tsp. tarragon

1/4 tsp. marjoram

5 1/2 T. tomato paste

3/4 C. beef stock

4 tsp. Worcestershire sauce

2 tsp. vinegar

1/2 lb. mushrooms, sliced

1 C. sour cream

 

Sauté onion in half the butter in large frypan until golden brown. Put the onion in the crockpot.

 

Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same frypan. Sprinkle on the tarragon and marjoram.

 

Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours.

 

Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.

 

Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9 g Carb; 1 g Fiber; 85 mg Calcium; 6 mg Iron; 1255 mg Sodium; 250 mg Cholesterol

 

 

6. DEEP DISH PIZZA QUICHE

 

Yield: 8 servings

 

4 oz. cream cheese, softened

4 large eggs

1/3 C. heavy cream

1/4 C. Parmesan

1/2 tsp. Italian seasoning

2 C. pizza blend cheese, shredded

1/4 tsp. garlic powder

1/2 C. pizza sauce, lowest you can find

1 C. mozzarella, shredded

 

Beat together cream cheese and eggs till smooth. Add cream, parmesan cheese and spices.

 

Spray a 9-inch or larger glass baking dish with oil. Put the 2 cups pizza cheese in dish and pour egg mixture over it. Bake at 375 degrees F for 30 minutes or until eggs are set.

 

Spread on pizza sauce, mozzarella cheese and favorite toppings. Bake until bubbly and browning. Let stand 10 minutes. Serve.

 

Make sure to adjust carb counts for your favorite toppings.

 

Per Serving: 302 Cal (73% from Fat, 23% from Protein, 4% from Carb); 17 g Protein; 24 g Tot Fat; 3 g Carb; 0 g Fiber; 402 mg Calcium; 1 mg Iron; 539 mg Sodium; 173 mg Cholesterol

 

 

7. CHEDDAR PANCAKES

 

Yield: 6 servings

 

8 oz. medium Cheddar, grated

3/4 C. sour cream

3 large egg yolks, beaten

3/4 tsp. salt

1 1/2 tsp. thyme

1/2 tsp. dry mustard

2 tsp. butter

2 T. unflavored protein powder

 

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.

 

Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes.

 

Per Serving: 272 Cal (77% from Fat, 20% from Protein, 3% from Carb); 14 g Protein; 23 g Tot Fat; 2 g Carb; 0 g Fiber; 326 mg Calcium; 1 mg Iron; 639 mg Sodium; 161 mg Cholesterol

 

 

 

8. ORANGE NUT MUFFINS

 

Yield: 12 servings

 

6 eggs, separated

1/4 tsp. cream of tartar

4 Splenda packets

1/4 C. soy flour

1/4 C. walnuts, ground

1 tsp. orange extract, divided

1 T. Brown Sugar Twin

4 oz. cream cheese

1/4 C. heavy cream

8 Splenda packets

1 tsp. orange extract

 

2.6 grams carb minus .03 for fiber= 2.3 grams carb ea.

 

Beat egg whites with cream of tartar and add 4 Splenda packets. Beat whites until stiff. Sprinkle the 1/2 teaspoon orange extract over this.

 

In separate bowl, beat yolks with 4 Splenda packets and 1 tablespoon Brown Sugar Twin. Add 1/2 tsp. orange extract. Take a big spoonful of whites and add to yolk mixture and mix together, then pour yolk mixture over whites.

 

Mix 1/4 cup soy flour with 1/4 cup ground walnuts (doesn't have to be super fine). Fold all this together and pile mixture into 12 muffin cups sprayed with Pam. Bake at 350 degrees F for 15 minutes until tops of muffins are browned. Reduce oven temperature to 325 degrees F, and bake another 15 minutes. Cool and ice with Orange Cream Cheese Frosting if desired.

 

Orange Cream Cheese Frosting

4 oz. cream cheese

1/4 C. whipping cream

1 tsp. orange extract

Splenda to taste

 

Per Serving: 126 Cal (60% from Fat, 34% from Protein, 7% from Carb); 11 g Protein; 9 g Tot Fat; 2 g Carb; 1 g Fiber; 25 mg Calcium; 1 mg Iron; 65 mg Sodium; 137 mg Cholesterol

 

 

 

9. HAM-ASPARAGUS BRUNCH BAKE

 

Yield: 10 servings

 

2 T. butter

3 T. sliced green onion

About 1/2 lb. fresh asparagus, cut (about 1 1/2 cups)

6 eggs

1/3 C. heavy cream

1 tsp. dried mustard

1/4 tsp. salt

1/4 tsp. pepper

2 C. cooked ham, chopped

6 oz. Cheddar cheese, shredded

 

Preheat oven to 350 degrees F.

 

Melt butter in large heavy skillet. Cook onion and asparagus over medium heat about 3 minutes.

 

Stir together in large mixing bowl eggs, cream, and seasonings. Place asparagus mixture and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20 minutes.

 

Sprinkle dish with cheese and bake an additional 10 to 15 minutes.

 

Yield: 10 servings; Serving Size: 1/2 cup

 

Per Serving: 208 Cal (67% from Fat, 29% from Protein, 4% from Carb); 15 g Protein; 15 g Tot Fat; 2 g Carb; 1 g Fiber; 152 mg Calcium; 1 mg Iron; 533 mg Sodium; 189 mg Cholesterol

 

 

10. HASH BROWNED ZUCCHINI

 

Yield: 4 servings

 

1 1/2 lb. zucchini

1/2 tsp. salt

2 eggs

6 T. Parmesan cheese, grated

1 garlic clove, minced or pressed

1/4 C. butter

 

Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.

 

Stir in eggs, cheese and garlic.

 

Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).

 

Lift out and arrange on a warm platter; keep warm.

 

Repeat to cook remaining zucchini mixture, adding more butter as needed.

 

Per Serving: 213 Cal (72% from Fat, 18% from Protein, 11% from Carb); 10 g Protein; 17 g Tot Fat; 6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol