MAIN DISH: BREADLESS PHILLY STEAK(click here to print)

 

BREADLESS PHILLY STEAK

• 2 medium green peppers
• 1/2 lb. steak
• 1/2 yellow onion, thinly sliced
• 1/2 cup sliced mushrooms
• 1 TBL butter
• dash of hot sauce
• salt and pepper to taste
• 2 slices provolone cheese, halved

Directions

1. Cut the tops off of the green peppers, but not the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.
2. Very, very thinly slice the steak against the grain, as thin as you can get it.
3. Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent.
4. Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper

             11 carbs; serves 2

    Note: make an open-faced pepper sandwich.  Take 1/2  green pepper.  lay sideways.  Cover   
    peppers with your ingredients.  Melt cheese under broiler rack.  Sprinkle on steak sauce or
    balsamic vinegar.  Delicious!

*www.diabeticconnect.com*

MUG RECIPES: MINUTE ENGLISH MUFFIN(click here to print)

MINUTE ENGLISH MUFFIN

1. 3 tbsp almond flour
2. 2 tsp coconut flour
3. 1/4 tsp baking powder
4. 1 tbsp butter
5. 1 tbsp canola oil (or preference)
6. 1 egg

Instructions

1. Mix together almond flour, coconut flour, and baking powder in a bowl.
2. Melt butter in microwave 20-30 secs and add oil.
3. Combine dry ingredients with butter,oil, and egg. Mix well!
4. Microwave in round microwave proof container about 4-5 inches in diameter for 1 minute. Microwaves with lower watts then 1200 might take an additional 10-30 seconds.
5. Pan fry to make more it more crispy.  May also be cut in half to make an egg mc muffin sandwich
6. 
   

Notes

1. 437 Calories; 41g Fat; 12g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4 net carb

*www.uplateanyway.com*

BREAKFAST: MINUTE FRENCH TOAST(click here to print)

MINUTE FRENCH TOAST

1. 3 tbsp plus 1 heaping tsp almond flour
2. 2 tsp coconut flour
3. 1/4 tsp baking powder
4. 1/2 tsp cinnamon (add half to batter and use the other half on top)
5. 3 tbsp sugar free maple syrup
6. 1 tsp vanilla extract
7. 1 tbsp butter
8. 1 egg

Instructions

1. Crack egg into coffee mug, mix in all ingredients EXCEPT for the butter.
2. When the batter is smooth and completely mixed, then add your tablespoon of butter right into the center. No need to mix it in or melt it first.  now pour into a 5 inch square microwave dish.
3. Microwave for 1 to 2 minutes, depending on your microwave strength. When it's done it should still be soft and spongy.
4.  (I pan fry this after microwaving to get it crispy.)       Top with sugar free cinnamon sugar/ or sugar free maple syrup

         Tip:  make this in a 5 inch square glass pan to get the authentic french toast look
         4 g. carbs

    *www.uplateanyway.com*

SALADS: TURKEY COBB(click here to print)

• TURKEY COBB SALAD





3 cups chopped leftover turkey

• 2 cup(s) chopped butter lettuce
• 1 large avocado, diced
• 1 large Roma tomato, diced
• 1 small red onion, diced
• 4 strip(s) cooked bacon, chopped
• 2 ounce(s) blue cheese, crumbled
• 4 tablespoon(s) mayonnaise
• 1 tablespoon(s) balsamic vinegar
• 2 teaspoon(s) freshly ground pepper
• 1 teaspoon(s) salt

---

Directions

1. In a large bowl, combine the first 7 ingredients. Set aside. In a small bowl, whisk together mayonnaise, vinegar, pepper, and salt. Add dressing to salad and toss to coat. a\ \\serves 6; 8 carbs

       *www.countryliving.com*

MAIN DISH: TURKEY ALA KING(click here to print)

TURKEY ALA KING

• 2 cups cooked chicken or turkey
• ¼ cup chopped onion
• 1 small green pepper, chopped (about 3 oz)
• 1 small can of mushrooms or 4 to 6 oz fresh chopped mushrooms
• 2 Tablespoons oil or butter
• ¼ teaspoon black pepper
• 1/2 tsp. low carb thickener xanthan gum
• 1 cup milk or unsweetened soy or almond milk (carb count is for unsweetened soy or almond milk)
• ½ cup cream
• 1¼ cups chicken stock
• 1 4 oz jar chopped pimentos
• Salt

Preparation

1) Heat the oil or butter and saute' the onion for 2-3 minutes. Add the green pepper and mushrooms, and cook until softening. Add black pepper.
2)
3) Add liquids. Add low-carb thickeners, and any flavorings . Bring to a simmer and cook for 3-4 minutes.
4) Add chicken/turkey and pimento. Heat through.
Serving Suggestions: Serve over cauliflower rice or low carb bread

5 carbs.   4 servings

*www.lowcarbdiets.about.com*

MAIN DISH: TURKEY TETRAZINNI(click here to print)

Turkey Tetrazinni
2 tablespoons butter
1 small onion, diced
2 cans mushrooms, drained
1 cups heavy cream
1 cups half and half
2 teaspoons chicken bouillon crystals
2 tablespoons dry sherry
3/4 cup grated Parmesan cheese
1 teaspoon guar or xanthan (optional, but it makes the sauce thicker)
cooked spaghetti squash, scraped into strings (about 3 cups)
3 cups diced leftover turkey


Over medium heat, melt butter in a heavy skillet, and start the onions and the mushrooms sauteing in it. While that's cooking, combine the cream, the half and half, bouillon crystals, sherry, and guar, if you're using it, in a blender, and blend it for just ten seconds or so, to combine. Go back and stir your veggies! When the onion is limp and translucent, transfer half of the vegetables into the blender, add the Parmesan, and blend for another 20 seconds or so, to puree the vegetables. Combine the cream sauce with the spaghetti, the rest of the vegetables, and the turkey, and mix everything well. Put in a 10 cup casserole that you've sprayed with non-stick cooking spray. Bake uncovered at 400 for 20 minutes, until bubbly.
6 - 8 servings. Assuming 6, each will have 7 grams of carbohydrate, a trace of fiber, and 24 grams of protein. 492 calories.

Recipe submitted by Edith Weil
 

                                                   

MAIN DISH: TURKEY GOULASH(click here to print)

      TURKEY GOULASH

• 2-3 cups Thanksgiving turkey (shredded) 
• 1 (28 oz.) can crushed tomatoes
• 2 cups turkey or chicken stock
• 1/2 cup dry red wine
• 3 cloves garlic, minced
• 1 rutabaga peeled and diced
• 1 white onion, diced
• 1 red bell pepper, seeds removed, diced
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire
• 1 tablespoon tomato paste
• 1/2 tablespoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste

Directions

1. 
   *If using Thanksgiving leftovers: just cube and bring up to room temperature.
2. Add onion and red pepper to turkey fat (or vegetable oil) and cook until softened. 8-10 minutes.
3. Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.
4. Pour in red wine and deglaze any burnt bits from the bottom of the pot.
5. Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.
6. Add rutabaga to the stew and mix well.
7.  If using leftover turkey, let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
8. Taste and adjust seasoning, if necessary. Serve hot over cauliflower rice, zucchini noodles, and a piece of low carb bread from our bread recipes.     8 g. carbs

Recipe adapted from 12tomatoes.com 

DESSERTS: PUMPKIN CHOCOLATE CHIP BLONDIES(click here to print)

                                     

          PUMPKIN CHOCOLATE CHIP BLONDIES

• 1 cup butter, softened
• 1 cup splenda
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 4½ ounces (about 3/4 cup plus 2 tablespoons) sugar free chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Grease or line 9x13 baking pan.
2. In large mixing bowl, cream the butter and sugar together. Then beat in egg and vanilla. Add the pumpkin an mix well.
3. Add the rest of the ingredients and mix until well combined. Fold in all but 1/4 cup of the chocolate chips.
4. Spread batter into prepared pan. Sprinkle reserved chips on top.
5. Bake for 30-35 minutes. Let cool on rack before cutting.

Notes

Makes 12 bars

Per bar: 6 g. carbs

*www.sugarfreelowcarbrecipes.com*

DESSERTS: LEMON BROWNIES(click here to print)

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Lemon Brownies with Coconut Lemon Glaze

Ingredients

• 2 cups almond flour
• 1 tablespoon arrowroot powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs, room temperature
• 2½ tablespoons lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons raw honey  (or sugar free honey from Walmart)
• ¼ cup coconut oil, melted
• ⅓ cup coconut milk, full fat
• 2 tablespoons coconut butter
• 1 teaspoon vanilla extract
• Coconut Lemon Glaze:
• 2 tablespoons coconut milk, full fat
• 2½ teaspoons coconut butter
• ½ tablespoon lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons arrowroot powder
• 1 teaspoon raw honey  (or sugar free honey from Walmart)

Directions

1. In a large bowl mix together the almond flour, arrowroot powder, baking soda and salt. In a separate bowl, whisk together the eggs, lemon juice, lemon zest, honey, coconut oil, coconut milk, coconut butter and vanilla extract
2. Add dry ingredients into the wet and gently mix with a spoon or spatula to form a batter. Do not over mix. Spread batter across the bottom of an 8x8-inch baking pan lined with parchment paper. Make sure paper covers all four sides of the pan.
3. Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Set pan on a wire rack to cool.
4. To make the Coconut Lemon Glaze: In a bowl, whisk together all ingredients for the coconut lemon glaze, then spread glaze over the top of the cooled brownie.
5. Cut into squares and serve    15 carbs; 6 to 8 servings

    *www.diabeticconnect.com*

       

THANKSGIVING: FRESH CRANBERRY JELLO SALAD(click here to print)

Fresh Cranberry Salad

This salad has been a favorite of mine for many years.  Double the recipe to make it in a 13 by 9 inch glass pan.  For a more festive touch, pour this into a jello mold and let it set in refrigerator over night.

Ingredients

• 1 large pkg. sugar free Raspberry Jello
• 2 cups boiling water
• 1 cup cold water
• 1 cup fresh whole cranberries
• 1/2 cup pecan pieces
• 1/3 cup chopped celery
• 1 tsp light sugar (sugar/stevia blend)
• 1 cup plus 2 TBS whipped, Heavy whipping cream

Directions

1. Dissolve gelatin in 2 cups of boiling water.
2. Stir in cold water and pour into a 8x8 baking dish. Place in the refrigerate to start setting.
3. In a food processor, blend together the cranberries, pecans, celery and sugar into small chunks.
4. Measure 1/2 cup of the pineapple with the juice. Stir into the cranberry mixture.
5. When the jello is slightly set, stir in the cranberry mixture and refrigerate until it is firm, 4-6 hours.
6. When ready to serve, cut into 9 servings and top each with 2 TBS of whipped topping

Only 6 carbs.  serves 6 to 8

*www.diabeticconnect.com*

VEGETABLE SIDE DISH: BROCCOLI AU GRATIN(click here to print)

 • BROCCOLI AU GRATIN



1-4 oz. can condensed cheddar cheese soup
•1/2 cup sour cream
•1/2 cup shredded cheddar cheese
•16 oz. frozen broccoli florets
•1 small red pepper, seeded and diced
•2 Tbsp. butter
•1 cup crushed  crushed pork rinds)


Prep Time: 10 minutes
Cook Time: 35 minutes

Total Time: 45 minutes

Preparation
1.Preheat oven to 375 degrees F. Spray a 9-inch pie plate or 1-1/2 quart gratin dish with cooking spray.

2.In a large bowl, combine soup, sour cream and cheddar cheese until smooth. Stir in broccoli and red pepper.

3.Pour into prepared pan.

4.Place butter in a microwave-safe bowl, and heat on 50% power for 30 seconds. Repeat until melted. Stir in cracker crumbs. Sprinkle over broccoli.

5.Bake 30-35 minutes until bubbly. You can use crushed pork rinds if you are looking to lower the carbs

Tip:  I like to add a can of drained, sliced water chestnuts to this for some more crunch

serves 8; 11 carbs

Recipe submitted by Edith Weil

THANKSGIVING: SIX TOP TURKEY QUESTIONS

Six Top Turkey Questions

 USDA's Meat and Poultry Hotline home economists say these are the six questions they hear most often:
How long will turkey last in the freezer - and is it safe to use a turkey I've had frozen since last Thanksgiving?
Yes, a whole frozen turkey can be stored in your home freezer at 0F for up to one year without appreciable loss of quality. To prevent freezer burn, wrap the turkey in heavy freezer paper.
Which tastes better, fresh or frozen turkey - and if I choose a fresh turkey,
how long will it keep in my refrigerator?
There is no significant difference in quality between a fresh turkey and a frozen one. But you can only keep a fresh turkey refrigerated 1-2 days before cooking.
How should I thaw turkey and how can I quickly thaw a turkey when time has run out?
Thawing your turkey in the refrigerator is the preferred method. Allow one day for each five pounds.
In a hurry? Thaw the turkey in a clean sink. Put it in a heavy freezer bag secured with a twist tie. Cover the bird with cold water, changing the water every 30 minutes to keep it cool. Allow 6-9 hours for a 12 to 16 pound turkey, 9-11 hours for a 16 to 20 pound bird.
And turkey can be thawed in the microwave oven, if it will fit. Be ready to cook the bird as soon as it's thawed.
What's the safest way to stuff a turkey and is it okay to stuff a large turkey?
You can stuff a turkey, but do it just before you put it in the oven. To save time, chop up and refrigerate your stuffing ingredients the night before roasting. Stuff the bird loosely.
What's the best way to cook a picture-perfect, delectable turkey?
There are several cooking methods which will provide a delicious, tender turkey. You can roast the bird uncovered in a 325F oven. This will give you drier meat but a great roasted flavor. Or you can put the turkey in an oven cooking bag for a more moist bird in a shorter time. Other cooking methods include the microwave, rotisserie or outdoor kettle grill.
Can I cook the turkey the day before thanksgiving?
How do I safely store it and then warm it up for dinner? Cooking ahead requires special attention to safe handling. First, cook the bird to an internal temperature of 180F in an oven set no lower than 325F. Bake stuffing separately.
When roasted, let the bird stand for 15 minutes. Carve the meat off, leaving legs, thighs and wings intact if you like.
Refrigerate the turkey in small, shallow containers.
On Thanksgiving day, reheat the meat in a 325F oven or warm in the microwave. To keep meat tender when using a conventional oven, cover it with gravy or the natural cooked juices.
Serve the heated slices on a platter with the whole pieces garnishing the edges.

Source: The National Turkey Federation

HOLIDAYS 2014: MARZIPAN(click here to print)

•  MARZIPAN
• 2/3 cup powdered xylitol or erythritol (use coffee grinder or blender to make a powder)
• 3 cups finely ground blanched almonds
• 2 large egg whites
• 1 tsp. vanilla extract or lemon juice

• Prep Time: 10 minutes

• Total Time: 10 minutes

PREPARATION

1. In the bowl of a food processor, combine the confectioners' sugar with the finely ground almonds until well mixed. Add the egg whites and vanilla extract or lemon juice and process until forming a stiff paste    On a clean work surface, knead until smooth. Form into a long sausage.Wrap tightly in plastic wrap and store in the refrigerator until ready to use.

Make little balls and roll in unsweetened coconut or cover with ganache. store in little paper cups and store in refrigerator


Note:  If you are worried about using raw eggs, use the pasteurized liquid egg whites

HOLIDAYS 2014: 20 LOW CARB CHRISTMAS COOKIES

http://asweetlife.org/recipes/holiday-low-carb-cookie-recipe-roundup/

KETOGENIC DIET: CRISPY CRUNCHY CABBAGE ROLLS(click here to print)

Recipe Name: Crispy Crunchy Cabbage Rolls

Ingredient List and Amount used: 1 pound ground beef (like ground chuck)
2 medium zucchinis grated
1/2 red onion grated
1 large green pepper grated
2 large stalks of celery grated
2 cloves garlic grated
8 large wilted cabbage leave
6 eggs, 4 separated, egg whites whipped slighty
2 bags of hot pork rinds, ground to a powder
1 cup of grated Parmesan cheese
1 cup of grated Fresco cheese
spices: Salt, Pepper, Cumin, Paprika

Recipe instructions: To make the coating combine the crushed pork rinds, parmesan cheese, fresco cheese in equal portions and mix well (food processor helps) set aside in a large cookie sheet. Brown the ground beef lightly and chop fine in the skillet, set aside to cool and then place in large bowl. Add in all of the grated veggies, 2 whole eggs and 4 of the egg yolks and spices. Stir well and set aside, this will drain fluid to the bottom so you can place in a large screen or when you scoop it up be sire to use a slotted spoon.. Brush the outside of the cabbage leaves with the egg whites and lay them down into the coating mix, add the ground beef and roll closing in the sides as you go. Transfer the rolls to a parchment lined cookie sheet that has a fine layer of coating on the bottom. Bake at 400 for approx 45 minutes or until there is no longer juice coming from the rolls and they are brown and crispy on top.

General Comments : These are really filling, wife gave me two thumbs up on these and she doesn't like cabbage

Estimated Servings: 8

Calories per Serving: 425

Carbohydrates: 5

Fiber: 1

Carbs-fiber: 4

Protein: 25

Fat: 33

Recipe submitted by Thor Baker
www.type2coaching.com

HOLIDAYS 2014: LOW CARB FRUIT CAKE(click here to print)

Low-Carb Fruit Cake (For Paleo...this recipe is not Keto)

Serves 24

Ingredients

• 1 can unsweetened crushed pineapple
• 1/2 cup pitted dried prunes
• 1/2 cup dried papaya, coarsely chopped
• 1/2 cup golden raisins
• 1/2 cup dried currants
• 1/2 cup coarsely chopped fresh cranberries
• 1 cup oat flour (grind oats in a blender or food processor)
• 1/4 cup low-fat soy flour
• 1/4 cup vital wheat gluten (75-80% protein)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 2 large eggs
• 1/3 cup canola oil
• 1/3 cup unsalted butter, softened
• 1 cup nuts, coarsely chopped (walnuts, filberts, brazils, or a mixture)
• Dry brandy or cognac

Preparation

1. Preheat oven to 350 F. Spray a 9x5 loaf pan with cooking spray.
2. Measure 1/2 cup of pineapple and drain as much juice as possible into a liquid measuring cup. Once drained, add water to the liquid measuring cup to bring it to 3/4 a cup of juice and water combined.
3. Add juice, 1/2 cup drained pineapple, prunes, papaya, raisins and currants to the saucepan. Bring to a boil, then turn off the heat and cover immediately. Allow the mixture to cool completely.
4. In a medium bowl, combine the oat flour, soy flour, vital wheat gluten, baking powder, baking soda, cinnamon, cloves and nutmeg.
5. In a large bowl, cream butter and canola oil until smooth. Add eggs one at a time, beating well after each addition until creamy.
6. Add the flour and fruit mixtures to the eggs in small amounts, alternating between the two and stirring after each addition. When fully combined, the batter will be thick. Quickly add nuts to the mixture.
7. Gently spread mixture into the loaf pan. Try not to create any air pockets.
8. Bake for 50 minutes, or until the top is brown and a toothpick can be inserted and comes out clean.
9. Cool in pan for 15 minutes, then remove from pan and allow to cool completely on a rack.
10. When the loaf is cool, brush with dry brandy or cognac. Wrap the loaf tightly in plastic wrap and then in foil, and allow to age for 1 week at room temperature or 2 weeks in the fridge.
11. For perfect slices, freeze the loaf for 2 hours before slicing. Slice into 24 pieces, then allow slices to reach room temperature before serving.  14 net carbs

         Photo credit: X1Brett on Flickr

      *www.informationaboutdiabetes.com*

APPETIZERS: WARM CHEDDAR AND BACON DIP(click here to print)

WARM CHEDDAR BACON DIP

8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese...
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Instructions

Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with veggies.  3 g. carbs



*pregoandmommychat*

THANKSGIVING: CARVING THE CARBS OUT(click here to print)

Some tips on how to avoid all those tasty carbs this Thanksgiving.

#1. Root for using rutabagas  instead of mashed potatoes.  Boil them as you would potatoes, and mash them up with butter and cream and a little salt.  Add garlic powder to taste.  Yummy!  21 carbs for one cup of rutabagas.  30 carbs for one small potato.  *Hint:  mashed cauliflower with butter and cream is also a great substitute for mashed potatoes

#2. Leave the sugar out of cranberry sauce.  Here is our sugar free version:
http://www.generositiesoftheheart.blogspot.com/2014/09/thanksgiving-cranberry-sauce.html

#3. Say no to marshmallows on top of your sweet potato casserole.  A medium sweet potato has 25 carbs.

#4. Make a low carb stuffing:  Here is one of our recipes:
http://www.generositiesoftheheart.blogspot.com/2014/09/thanksgiving-recipe-low-carb-stuffing.html


#5. Make pies without crusts:  Our recipe for crust-less pumpkin pie
http://www.generositiesoftheheart.blogspot.com/search?q=crustless+pumpkin+pie

#6. Don't save up for your Thanksgiving Day meal. Eat healthy early in the day so you are not famished by dinner time and won't over eat.

#7. LOAD UP ON TURKEY, and save some for those great turkey leftovers.

Happy Thanksgiving from Generosities Of the Heart!



*adapted from dlife.com*

MAIN DISH: PORTABELLO MUSHROOM LASAGNE(click here to print)

Portabello Mushroom Lasagne (Low Carb) Recipe

1 pound ground beef
4 Italian sausage links -- (4 to 5) mild or hot (without sugar or fillers)
1 medium onion
garlic salt to taste
pepper to taste
6 large Portabello mushrooms
1 large container ricotta cheese
1 egg
Lots of grated mozarella cheese (freshly grated no cornstarch)
Canned spaghetti sauce sugar free (or make your own)

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 mozarella. Then top each cap with a with a generous amount of the meat/onion mixture. Top each cap with another handful of mozarella. Pour spaghetti sauce over the each cap and around the bottom of the pan. Top with the remaining mozarella cheese. Bake at 350°F for 30-35 degrees. Allow to cool for about 10 to 15 minutes. 

Nutritional values for this recipe:http://caloriecount.about.com/cc/recipe_analysis.php

*www.cookingcache.com*

VEGETABLE SIDE DISH: GREEN BEAN CASSEROLE(click here to print)

GREEN BEAN CASSEROLE

• 2 pounds green beans, ends removed, halved
• 6 oz. cremini mushrooms, sliced
• 1 large yellow onion, sliced
• 1 egg, lightly beaten
• 1 cup crème fraiche (or heavy cream)
• 1 cup Parmesan cheese, grated
• 3 tablespoons butter, divided
• 1/4 teaspoon nutmeg
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 375º F and bring a pot of water up to a boil.
2. Heat 1 tablespoon butter in a large pan over medium-low heat. Once melted, add onion slices and sauté until soft and golden, stirring frequently. 20-25 minutes. Reduce heat further if onions are getting crispy. Set aside.
3. In a separate pan, heat remaining butter over high heat and add mushrooms. Cook for 3 minutes, stirring frequently, until mushrooms are slightly browned. Season with salt and pepper and set aside.
4. Blanch green beans in boiling water for 5 minutes. Remove and immediately set in an ice bath to stop them from cooking more.
5. Beat the egg into the crème fraiche and stir in Parmesan, nutmeg and pinch of salt and pepper.
6. Add mushrooms and green beans (patted dry with a paper towel) to the crème fraiche and toss to coat thoroughly.
7. Pour mixture into casserole dish (9x13-inch) and set caramelized onions around the edge as a border. Bake for 30 minutes, or until onions are slightly crisped.
8. Remove from oven, let cool 5 minutes and serve hot. serves 6;  8 carbs

 Note:  A traditional green bean casserole uses cream of mushroom soup.  This recipe uses heavy cream and butter, which is perfect for us low carbers

*www.12tomatoes.com*

SWEETENED CONDENSED MILK SUBSTITUTE(click here to print)

•  SWEETENED CONDENSED MILK SUBSTITUTE

  
  
• 
  
• 
  
• 
  2 1/2 cups heavy whipping cream
  6 egg yolks
  1 1/2 cups Splenda
  Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.
  
  This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.
  
  Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving. (It would be less carbs since you will not use all of it)

       Recipe submitted by Joyce Edgerton Laslo

THANKSGIVING IDEAS

LOW CARB SNACKS(click here to print)

Low-Carb Snacks - Quick and Easy

By: Laura Dolson

Michael Powell/Stockbyte/Getty Images

Written or reviewed by a board-certified physician. 

It's important to have access to nutritious low-carb snack food so that if you get hungry between meals you won't reach for crackers and chips.

Ideally, a low-carb snack should have protein, healthy fat, and some fiber (so the best thing would be to have some raw veggies with your eggs or jerky). Here are some easy snack ideas. I will be adding to the list as time goes on. If you have easy ideas for snacks, 

• Celery with peanut butter
• Celery with tuna salad
• Hard boiled eggs
• Deviled eggs
• Dill pickles and cheddar cheese (no kidding, it's a great combo)
• 1/4 cup berries with 1/3 cup cottage cheese
• Nuts (keep raw ones in the freezer if you think you'll overeat them)
• Sunflower seeds (get them in the shell so it will take longer to eat them)
• Other seeds (How to Toast Pumpkin or Squash Seeds)
• Low-Carb Trail Mix
• Jerky (beef or turkey -- try to find low-sugar varieties)
• Low-carb shakes
• Cheese sticks, such as string cheese
• Sugar-free Jello, alone or with cottage cheese and a sprinkling of nuts
• Make sugar-free lime Jello with part coconut milk -- For a large package, dissolve the powder in a cup of boiling water, add a can of coconut milk, and then add the rest of the water. Stir well.
• Pepperoni "chips" -- Zap the slices in the microwave
• Cheese with a few apple slices
• 4-ounce plain or sugar-free yogurt with berries and flax seed meal
• Smoked salmon and cream cheese on cucumber slices
• Lettuce Roll-ups -- Roll luncheon meat, egg salad, tuna or other filling and veggies in lettuce leaves
• Lunch Meat Roll-ups -- Roll cheese or veggies in lunch meat (read the labels for carbs on the lunch meat)
• Spread bean dip, spinach dip, or other low-carb dip or spread on the lunch meat or lettuce and then roll it up
• Raw veggies and spinach dip, or other low-carb dip
• Pork rinds, with or without dip
• Ricotta cheese with fruit and/or nuts and/or flax seed meal
• Mushrooms with cheese spread inside (or other spreads or dips)
• Low-carb snack bars (watch out for sugar alcohols, especially maltitol)
• Product Review: Atkins Advantage Bars
• Pepperoni Chips -- Microwave pepperoni slices until crisp. Great with cheeses and dips

      *www.about.com*

   

VEGETABLE SIDE DISH: HAM BONE AND COLLARDS(click here to print)

HAM BONE AND COLLARDS

2 Tbs. vegetable oil

1 medium yellow onion, halved and thinly sliced lengthwise

1/2 tsp. cayenne

2-1/2 cups homemade or low-salt chicken broth

1 meaty ham bone (from a baked ham) or a smoked ham hock

1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches), stemmed, roughly cut into 3-inch pieces, and rinsed (8 packed cups)

2-1/2 tsp. malt vinegar; more as needed

Kosher salt and freshly ground black pepper

Hot sauce to taste

DIRECTIONS:

In an 8 quart pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it begins to brown, 5 to 7 minutes. Reduce the heat to medium low and continue to cook until it's softened and golden brown, 3 to 5 minutes more. Sir in the cayenne and cook for about 30 seconds. Add the broth, the ham bone, and 1/2 cup of water. Pile on the collards, cover with the lid ajar, and bring to a simmer over medium high heat. Reduce the heat to medium low and simmer, stirring occasionally, for 30 minutes. Remove the lid and continue to simmer until the green are very tender, about 15 minutes more. Take the pot off the heat. Put the ham bone on a cutting board, and cover the pot to keep the greens hot. When the ham bone is cold enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens, along with the vinegar. Season with salt, pepper, and more vinegar to taste. Pass the hot sauce at the table so diners can spice up the greens to their own taste.6 servings; 10 g. carbs

Note:  I have always loved the greens at Cracker Barrel restaurant and I think this is very similar.  I would fry up some smokey bacon, dice it up and add to the collards when you add the ham pieces. Also add some of the bacon grease.  The bacon grease would go great with the vinegar.

*www.finecooking.com*

BREADS: LOW CARB TORTILLA WRAP(click here to print)

Low Carb Tortilla Wrap Recipe

This makes an excellent pita/wrap bread with very low carb count. It also makes a good pizza crust as well.

1 cup soy protein isolate (or soy flour)
1/2 tsp baking powder
1 Tsp whipping cream
1 cup water (Approx, I add water until soft but not runny)
1 Tsp olive oil
2 Eggs
(no salt or sugar needed, since as a thin pita, it's not dense)

Mix eggs, add cream and oil, add dry mix, add water while mixing until soft mixture with no lumps. I use a hand mixer.

Bake at 350°F for 10-12 minutes. Make sure to spread thinly on a well oiled sheet. This can get very thick. I spread very thinly, but avoid making it transparent. This makes it very flexible as a wrap.

This mixture can make about 8-10 pitas, depending on size and thickness.

Total carb: 9 g, or 0.9 g/pita.

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