Scottsdalejulie's profile page
Recipes
Easy Breakfast Cassarole
By scottsdalejulie
none
- Ingredients:
- Easy Breakfast Casserole
- I love an easy breakfast casserole! Cook it and eat for days or feed a crowd. This egg breakfast casserole is made with bacon and green chilies!
- 1 •1 package of Cooked Bacon, broken or chopped into chunks
- 12 •12 eggs
- 2 •2 small cans of green chilies
- 2 •2 cups shredded cheese, your choice
- 1/2 •1/2 cup butter, melted
- •salt and pepper
- Directions:
- Preheat oven to 350 degrees F.
- Cook bacon - don't burn it! Put bacon pieces on the bottom of a 9X13 baking dish.
- In a bowl scramble eggs with green chilies and salt and pepper.
- Then stir shredded cheese and melted butter into egg and chili mixture.
- Pour mixture over bacon and bake for 35 minutes (or until set).
- Cut into squares and serve.
- This easy egg breakfast casserole is a fantastic breakfast to make on Sunday, and grab a square and reheat in the microwave throughout the week for a hot and nutritious breakfast
coleslaw
By scottsdalejulie
none
- It's the Slaw
- Basic Coleslaw
- 16 ounces shredded cabbage or slaw mix
- 1/2 cup mayonnaise
- 1 Tbsp unsweetened coconut milk or heavy whipping cream
- 1 Tbsp vinegar
- 1 Tbsp sugar substitute
- 1/8 tsp pepper
- optional: paprika for color
- Mix all ingredients but slaw by hand or on low with a mixer to avoid whipping air into the cream (if using cream instead of coconut milk). Toss with a slaw and let refrigerate, preferably, overnight, to allow the flavors to meld together.
- Makes 2+ cups of slathery goodness for 6 servings
Fruit Salsa and Cinnamon Chips
By scottsdalejulie
none
- Ingredients
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
- 10 (10 inch) flour tortillas
- butter flavored cooking spray
- 2 tablespoons cinnamon sugar
- Directions
- 1 .In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- 2 .Preheat oven to 350 degrees F (175 degrees C).
- 3 .Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
- 4 .Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
Chicken Breasts in Caper Cream Sauce
By scottsdalejulie
none
- Ingredients
- 4 4 4 boneless, skinless chicken breast halves
- 1 1 1 teaspoon lemon pepper
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon dried dill weed
- 1 1 1 teaspoon garlic powder
- 3 3 3 tablespoons butter
- 1/2 1/2 1/2 cup whipping cream
- 2 2 2 tablespoons capers, drained and rinsed
- Directions
- 1 1.Season 1.Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- 3 3.Return to to to 3 and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes
Spicy Noodles
By scottsdalejulie
none
- More...
- Summer Noodles with Spicy Peanut Sauce
- Serves 4
- ½ pound Dreamfields Spaghetti
- 1 T sesame oil
- Sauce
- 2 tsp minced or crushed garlic
- 2 tsp minced or crushed ginger
- 2 T soy sauce
- ¼ cup natural or Carb Options peanut butter (add Splenda to natural if using)
- 1 T sesame oil
- 2 T rice vinegar
- 2 T chicken broth or water
- 2 tsp chili oil or hot sesame oil (also called Mongolian Fire Oil)
- 1 T Splenda
- 2 cucumbers, peeled, seeded and shredded or finely chopped
- ¼ cup chopped fresh cilantro for garnish (optional, but good)
- Cook the noodles in salted water until just done. Drain and rinse with cold water. Toss with 1 T sesame oil and set aside.
- Puree all the sauce ingredients in a blender or food processor. Toss the noodles with the sauce, sprinkle with the cucumbers and cilantro and serve at room temperature.
- I also like to stir fry some chicken and then add the sauce to the wok just to heat it and then toss in the noodles to heat through. Garnish with the cucumbers and cilantro on the plate. I prefer it all warm, and with chicken
LC Snickerdoodles
By scottsdalejulie
none
- #1
- Kevinpa
- Guest
- Join Date: Dec 2005
- Location: Pittsburgh, PA
- Posts: 5,240
- Gallery: Kevinpa
- Stats: 230/160/165
- WOE: Low Carb Maintenance
- Start Date: May 2005 LC Snickerdoodles
- LC Snickerdoodles (yeild 36 cookies) approx. 1/2 carb each
- wet
- 1/2 cup butter (softened)
- 1 large egg
- 1/2 tsp splenda quick pack
- 1/4 cup powdered erythritol
- dry
- 1 3/8 cups LC Cookie and Cake Flour Mix (see below)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- coating
- 1 tsp cinnamon
- 1 Tbl diabetisweet or splenda
- 2 oz pecan halves (40 count)
- Cream together butter, egg, sweeteners in electric mixer.
- Combine dry ingredient and mix with creamed ingredients.
- When dough comes together, refrigerate until chilled (about 2 hours).
- When chilled roll dough into approx 1 inch balls and roll to coat in cinnamon coating and place on a parchment lined cookie sheet.
- Place pecan half in center of ball and press to flaten.
- Preheat oven to 375 degrees and bake 10 to 14 min or until golden and bottom edge starts to brown.
- Cool and enjoy.
- 1 cup LC cake or cookie flour mix (9 carbs)
- 1/2 cup carbquik
- 1/4 cup wheat protein isolate 5000
- 1 Tbs wheat protein isolate 8000
- 1/8 cup almond flour
- 1 Tbs resistant wheat starch 75
- 1 tsp not/Sugar
- I actually multiplied this by 8 to yeild me just slightly over 8 cups and store it in an air tight container to use in recipes.
Pizza Crust by Kevin Pa
By scottsdalejulie
NONE
- Man oh man, it looks like real pizza. Your a GENIUS! Is this the recipe you used?
- 1/2 cup bottled spring water
- 1/2 cup warm CC milk
- 2 large eggs
- 2 Tbsp. butter
- 1/2 Tsp. salt
- 1/8 cup wheat protein isolate 8000
- 1 3/8 cup Carbalose
- 1 1/8 cup + 3/4 cup wheat protein isolate 5000
- 1/8 cup Resistant Wheat Starch 70
- 1 Tbls. not/Sugar
- 1/8 Tsp. splenda quick pack
- 2 Tsp. baking powder
- 1 Tsp. sugar
- 1 packet rapid rise yeast
crockpot porkchops, easy
By scottsdalejulie
none
- Ingredients:
- Pork Chops
- Ranch Seasoning Dry Mix Packet
- 1 can Cream of Chicken
- 1 can water as needed (you can use up to two if you like them to be extra juicy)
- Instructions:
- Combine all ingredients into crock pot mix well
- Cook on low 4/6 hours
- It’s so easy to make and everyone in the family will love it!!! My kids are really picky eaters and even they love this
Hoisin Sauce
By scottsdalejulie
none
- This is a recipe from Kevinpa -RIP - that I have used many times for LC Hoisin sauce.
- 1 T. sf peanut butter
- 2 T. soy sauce
- 1 t. DiabetiSweet brown
- 1 t. balsamic vinegar
- 1 t. sesame oil
- 10 drops franks red hot
- pinch garlic powder
- pinch black pepper
coconut cream pie
By scottsdalejulie
none
- Date: July 2002 Yes, that's it, Barbo. Here's the recipe for Angel Coconut the way that I make it:
- where it came from? Maybe this will help?
- Coconut Cream Pie
- 1 1/2 1 1/2 1/2 c. almonds
- 1/4 1/4 1/4 c. vanilla whey protein powder
- 3 3 3 tbs. Splenda
- 4 4 4 tbs. butter, melted
- 1 1/3 1 1/3 1/3 c. unsweetend coconut
- 2 2/3 2 2/3 2/3 cup of low carb milk
- 1 1/2 1 1/2 1/2 pkgs. vanilla SF Instant Pudding
- 1 1 1 c. heavy cream, chilled
- 1 1 1 tbs. vanilla SF Instant Pudding
- 325 325 325 preheated oven
- In food processor blend almonds, whey and
- Splenda, pulsing until combined.
- Add butter and & pulse until well mixed.
- 9" this out into a sprayed 9" pie plate, pressing down
- 325 15 up the sides.. Bake 325 15 min. or until
- golden brown. Cool before filling.
- 2/3 2/3 c. of coconut on crust, spreading evenly.
- set aside.
- In a bowl put milk and add the first pudding mix.
- 2 until smooth about 2 min. Pour over coconut
- in pie shell and chill for one hour.
- 2/3 2/3 c. of coconut on crust, spreading evenly.
- Chill for one hour. While pie is cooling stir the remainder
- of coconut into a dry skillet over dry heat until golden, cool.
- Sprinkle the remaining coconut in med, skillet until golden. let cool
- 1 electric mixer whip the heavy cream 1 tbs. pudding
- mix until you have whipped topping. Spread over pie
- and sprinkle with toasted cocount
- 10-12 10-12 10-12 servings
- 6 6 6 grams usable carbs/
- .
- __________________
- Barbo
- Barbo
- View Public Profile
- to a private message to Barbo
- Visit Barbo's homepage!
- Find More Posts by Barbo
- 10-19 10-19-2009, 04:52 04:52 PM #4
- LindaSue
- Big Yapper!!!!
- 2002 Date: Jun 2002
- Location: Spring, TX
- 9,721 9,721
- Gallery: LindaSue
- 167/117/120 5'7" - 5'7"
- WOE: Atkins Maintenance
- ANGEL COCONUT
- 1/2 1/2 1 1/4 unsweetened coconut, about 1 1/4 ounces
- 1 1/2 1 1/2 1/2 tablespoons boiling water
- 2 2 2 tablespoons granular Splenda or equivalent liquid Splenda *
- 1/2 1/2 cup
- 2 to 1 1/2 carbs by using liquid Splenda, but if you can't get liquid Splenda, bring 2 tablespoons of vanilla or coconut Da Vinci sugar free syrup to a boil and use 1 1/2 tablespoons in place of the water and sweetener