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Recipes
Pumpkin Pie Cake
By scottsdalejulie
same
- Pumpkin Pie Cake
- --------------------------------------------------------------------------------
- 9 13 this for a church dinner tomorrow night. I'll use a 9 x 13 pan.
- Pumpkin Pie Cake
- 1 15 ounce can of pumpkin -28
- 3 2 2
- 3/4 18 Splenda- 18
- 1 tsp. cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 3/4 cup Carb Countdown milk/half and half
- 1/4 4 chopped pecans- 4
- 1/2 tsp. baking powder
- 1 1/4 15 almond flour - 15 (Bob's Red Mill)
- 1/4 0 brown sugar twin or Splenda or Diabetisweet- 0
- 3/4 of a stick melted salted butter -0
Low Carb Dessert Pizza
By scottsdalejulie
Use snickerdoodle cookie recipe for the crust
- FRUIT PIZZA
- 1 1 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
- 1 1 1 pkg. (8 oz.) Cream Cheese, softened
- 1/4 1/4 1/4 cup sugar
- 1/2 1/2 1/2 tsp. vanilla
- 4 4 4 cups assorted cut-up fruit (kiwi, bananas, strawberries, blueberries, drained canned mandarin
- oranges)
- 1/2 1/2 1/2 cup apricot preserves*
- 1 1Tbsp. 1Tbsp. water
- to 375°F. to 375°F.
- BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
- TOP with fruit. Mix preserves and water; brush or spoon over fruit. Cover and refrigerate overnight. (*I usually use Sugar Free Apricot Preserves.)
- to 10 to 15 cheese: Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened.
Teriaki Chicken Thighs
By scottsdalejulie
done
- Grilled Teriyaki Chicken Thighs
- Serving: 4
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes (plus 8 hours marinating time)
- 8 large chicken thighs, (may use skinned)
- 1/2 cup lc teriyaki sauce (I use Yakitori)
- 6 scallions, chopped
- 1/4 cup lime juice
- 2 pkgs. Splenda
- 2 cloves garlic, minced
- Tobasco sauce (to taste)
- 1. Place the chicken plus other ingredients in a glass bowl and marinate in the refrigerator for 8 hours.
- 2. Preheat the grill to medium heat. Bring the marinade to a boil in a small saucepan; use for basting.
- 3. Cook the chicken, with the grill lid open, over medium heat, for 12 minutes on each side, or until cooked through, baste often with the marinade
Sweeet Chili Bacon
By scottsdalejulie
none
- Ingredients:
- 1 1 1 Tbsp. chili powder (ancho works great)
- 1 1 1 tsp. cumin
- 1/2 1/2 1/2 tsp. coriander
- 1 1 1 lb. sliced bacon (your favorite brand)
- 1/4 1/4 1/4 cup sugar free maple syrup (I use Vermont brand because it is the lowest in carbs)
- black pepper
- to 400' to 400'
- In a small bowl blend the chili, cumin and coriander. Reserve.
- to bacon from cooling rack and place on paper towel to absorb any remaining grease. There won't be much because it falls away into the sheet pan.
Crock pot Vegtable Beef Soup
By scottsdalejulie
none
- Kevin's Site
- Crockpot Vegetable Beef Soup
- Home
- Favorite Links
- Spades page
- recipes
- My Pets
- Crockpot Vegetable Beef Soup
- (approx 60 carb for entire batch)
- 1 1/2 lb stew meat
- 5 cups beef broth
- 2 cups water
- 1 can 14.5 oz diced tomatoes
- 2 cups delicata squash cubed
- 1 small red onion chopped
- 1 cup celery chopped
- 2 cups fresh green beans
- 3 small zucchini quartered and cubed
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- 5 sprigs fresh rosemary
- In a heavy skillet sauté beef and onions until beef is browned.
- Transfer to crockpot and add broth, water, tomatoes,squash, celery, green beans, and herb bundle.
- Cook on low for 8 hours stirring every couple hours until veggies and beef are tender.
- At 4 hours cube and add zucchini
Pork Chops and Mustard Cream Sauce
By scottsdalejulie
none
- few months ago, before I started low carbing, I found this recipe. Printed it out (from what site, I do not recall) and finally tried it this weekend. It was superb!!! Here is the recipe with my adaptations-
- Boneless Pork Chops with Mustard Cream Sauce
- 4 Thick boneless pork chops
- 1/2 Cup Almond Meal (for breading)
- 3-4 Tbsp. Olive Oil
- 1 Cup Chicken Stock
- 1/4 Cup Heavy Cream
- 1 Tbsp. Dijon Mustard (or more)
- Mrs. Dash Original seasoning
- Hot salt
- Black pepper
- your own favorite spices
- Trim fat from chops, then put inside a ziplock bag or plastic wrap and pound until chops are about 1/2 inch thick. I used a rolling pin, and it did the trick.
- Season meat with Mrs. Dash, garlic, pepper, etc. and press into each side of meat, the almond meal / flour.
- Heat olive oil in pan, add chops and saute over medium heat for about 10-minutes, until cooked through. Make sure to turn the chops to keep the almond meal from scorching.
- Remove chops to plate to keep warm. Add chicken stock to pan and loosen up almond bits. Continue cooking for about 3 or 4 minutes, at a gentle to medium simmer. Slowly wisk in the mustard, then cream. cook sauce at a low simmer for 2-3 minutes more.
- Pour over chops, garnishing with parsley.
Breaded Chicken
By scottsdalejulie
done
- Kevin's Site
- Baked Breaded Chicken
- Home
- Favorite Links
- Spades page
- recipes
- My Pets
- Baked Breaded Chicken
- your choice of chicken parts, approx. 2 lbs.
- 1 stick melted butter
- 1/2 c. dried LC bread crumbs
- 3/4 c. Parmesan cheese
- 4 green onions
- 4 sprigs fresh Italian parsley
- 4 sprigs fresh thyme
- 1 sprig fresh chives
- 2 large eggs
- Salt & pepper to taste
- Grind bread crumbs, parmesan cheese, green onions, Italian parsley, thyme, and chives in a small food processor to a fine mill.
- Then transfer to a dish and salt and pepper to taste.
- Mix melted butter and eggs in a separate dish.
- Dip chicken in melted butter and eggs to soak and then coat with the bread crumb mixture.
- Place on baking sheet and bake 50 minutes in a 350 oven. Turn once half way through.
- These count out to about 2 carb each assuming 6 pieces of chicken.
Low carb sweetened cranberries Dried
By scottsdalejulie
None
- Serving Size: 2 tbsp
- Ingredients
- 1 12-oz package cranberries
- 1 cup water
- Sweetener of choice equal to 1/2 cup sugar
- 2 tbsp grapeseed or other neutral oil
- Instructions
- Preheat oven to 200F and line a rimmed baking sheet with parchment paper.
- In medium saucepan, combine berries and water over medium heat. Cook until all cranberries have popped, but do not let come to a boil.
- Drain berries in a colander and transfer to a medium bowl. Toss with sweetener and oil.
- Spread on prepared baking pan and separate each individual berry as best you can.
- Place baking sheet in oven and let dry, 3 hours or longer.
- Remove, let cool and transfer to an airtight container. Store in refrigerator.
- Notes
- Makes 8 servings. Each serving has 5.1 g of carbs and 2.2 g of fiber. Total NET CARBS = 2.9 g.
Pecan Pie ala Kevin
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 Pecan Pie Anyone?
- Pecan Pie
- 8 servings 5 carbs each.
- Crust
- 1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
- 3/4 c. Carbalose flour
- 1/4 c. resistant wheat starch
- 2 T. + 1 t. cold water
- Cut shortening into flour until the particles are like small peas.
- Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
- Roll out between 2 lightly dusted(WPI) sheets of wax paper.
- Set dough into 9 inch pie plate.
- Prick crust all over with a fork and set aside.
- Filling
- 2 Eggs
- 1 Cup Mock Isomalt Light Corn Syrup (3:1 isomalt/water)
- 1/4 Cup Erythritol
- 1/2 cup equivalent liquid splenda
- 2 Tablespoons Carbalose flour
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1-1/2 Cups pecans
- Preheat oven to 375.
- Spread pecans in the unbaked 9-inch pie shell.
- Mix remaining ingredients and pour over pecans.
- Bake in 375 oven for 40 to 50 minutes or until filling is set.
Pie Crust
By scottsdalejulie
same
- I made a pie curst using our regular almond flour recipe except I added 1/2 cup Carbquik and it turned out just like really fluffy pie crust. My mom who is visiting thought it was pie crust.
- Almond Flour, Carbquik Pie Crust
- 1 and 1/2 cup Blanched almond flour
- 1/2 cup Carbquik
- 1 stick of butter
- 24 drops of Trish's Liquid splenda
- Mix all together and pat into pie pan, bake for 10 minutes. Fill with pie filling.