BEVERAGES...CHAI TEA MIX(click here to print)

CHAI TEA MIX



1 cup nonfat dry milk powder
1 cup powdered nondairy creamer
1 cup Nestle sugar free Hazelnut nondairy powdered creamer
1 1/2  cup unsweetened instant tea
2 tsp. ginger
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground cardamon

combine milk powder, nondairy creamer 1 cup Nestle sugar free Hazelnut  powdered nondairy creamer
and unsweetened instant tea. Stir in ginger, cinnamon, cloves, cardamom.  In a blender or food processor,Blend 1 cup at a time until fine powder.   Place 2 heaping tablespoons Chai Tea mix into a mug of hot water and stir. Store in closed container in a dry place.  carbs 10; calories 56
 original recipe is www.allrecipes.com   TIP:  Substitute other powdered creamers is you wish.  Nestle also has a Creamy Chocolate sugar free and a French Vanilla sugar free powdered creamers available

BEVERAGES: ALMOND JOYFUL MOCKTINI(click here to print)

ALMOND JOY MOCKTINI


3/4  cup unsweetened flavor almond milk
1/4 cup vanilla coconut milk
1 tbs. dark chocolate syrup..I use Hershey's sugar-free chocolate syrup
3 to 4 ice cubes
unsweetened coconut

Combine milk, syrup and ice cubes in a blender. pulse.  TIP...You may also use 1/2 almond milk and 1/2 coconut milk. Dip rim of glass in chocolate syrup and then in coconut.  Pour drink in cocktail glass.  8 g. carbs  serves 2

Recipe submitted by Edith Weil

BEVERAGES: SKINNY MARGARITA(click here to print)

SKINNY MARGARITA

Number of Servings: 1

Ingredients

1 can of diet 7 ups soda)

Juice of one lime (approx. 2T)

1 On the Go Packet of Crystal Light Lemonade or any single serving diet powdered drink mix flavor

1 oz. tequila

Directions

Mix all ingredients together in a blender.   TIP: I would  also add 3 ice cubes to the blender and then mix so drink will be cold.  Dip glass in salt, pour drink into glass.  Put a slice of lime around rim for garnish.
.    0 carbs, 90 calories

Recipe submitted by Edith Weil

BEVERAGES: BLOODY MARY(click here to print)

BLOODY MARY



4 cups V8 100% vegetable juice
3 tbs lemon juice
1 tbs Worcestershire sauce
black pepper
few drops of tabasco sauce

Stir vegetable juice, lemon juice, Worcestershire, black pepper and tabasco sauce in a large pitcher. Serve over ice.  Garnish with celery stalks.  12 g. carbs  If you like, add 3/4 cup vodka to vegetable juice blend  Tip....The tabasco sauce is optional  TIP:.  Remember if you add alcohol, it may lower your blood sugar quickly...so don't drink on an empty stomach and test with your meter.  Alcohol in moderation, if at all, for diabetics

Recipe submitted by Edith Weil

BEVERAGES: LEMON SANGRIA PUNCH(click here to print)

LEMON SANGRIA PUNCH






2 cups V8 vegetable juice, chilled
64 ounces of sugar free lemonade(Crystal light)
1 tbs. Worcestershire sauce
2 limes thinly sliced
1 orange, thinly sliced
2 lemons, thinly sliced

Stir the vegetable juice, sugar free lemonade(you may have to make your own if not available)Worcestershire(if desired) and fruit slices in a large punch bowl. Pour into ice filled glasses..   10 carbs 

Recipe submitted by Edith Weil

LOW CARB SMOOTHIES: GREEN SMOOTHIE(click here to print)

Green Smoothie

Ingredients

6 oz Almond Milk Unsweetened Vanilla ( or unsweetened  Coconut Milk)
1 small ripe Avocado pitted
1 cup of curly leaf Parsley - washed and dried, minus the stems
1/4 cup of frozen Spinach
1 cup of chopped Romaine Lettuce
1/4 cup of ice (optional)

put all ingredient in a blender and pulse until smooth  .  Tip..I prefer using fresh spinach instead of frozen     If you want it sweeter, add 2 packets of stevia 

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php



Recipe submitted by Edith Weil

LOW CARB SMOOTHIES... STRAWBERRY(click here to print)

l cup hulled strawberries

3 tbs Dannon natural plain yogurt
1/2 can or more of diet 7up (sometimes


Blend until smooth and frothy.  2 servings  TIP:..I would add 3 ice cubes if you want it cold
calories 87; carbs 9

Recipe submitted by Edith Weil

LOW CARB SMOOTHIES...PUMPKIN PIE(click here to print)

1 can (15 ounces) Libbys 100% pure pumpkin, chilled
12 ounces unsweetened almond milk
1 cup Dannon natural plain yogurt
2 packs of splenda
1/4 tsp. pumpkin pie spice

Blend until mixture is smooth. Top with whipping cream and pumpkin pie spice   TIP: You can also use a can of sweet potatoes instead of the pumpkin and top with whipping cream cinnamon and ground pecans

serves 4....calories 180....carbs  9

Recipe submitted by Edith Weil

LOW CARB SMOOTHIES: GREEN(click here to print)

1/2 cup raw baby spinach or combination of kale, celery, parsley and spinach

6 ounces plain Greek yogurt
2/3 cup of diet 7 up, or diet crystal lite drink
spenda to taste

blend all in a power blender TIP: add 3 ice cubes before blending if you like it cold.
52 calories; 10 carbs; 7 carbs if omitting yogurt

Recipe submitted by Edith Weil

LOW CARB SMOOTHIES--STRAWBERRY & YOGURT(click here to print)

Strawberry and Yogurt Smoothie

4 strawberries

1 cup unsweetened almond milk

1/2 cup low full fat Greek-style yogurt 

6 ice cubes

Place all ingredients in a blender and blend until smooth.  Pour into a glass and garnish with a strawberry. 

Servings: 1

Amount Per Serving

Carbohydrates:  12g

  Fiber:  2g

   Saturated:  2g

   Trans:  0g

Sodium:  171mg

Protein: 8 carbs

Recipe submitted by Edith Weil

LOW CARB APPETIZERS...CRUSTLESS BACON (click here to print)

Crustless Bacon Spinach and Mushroom Quiche

A low carb alternative to a scrumptious quiche.

Ingredients

• 240 g cheddar cheese, shredded
• 1/2 cup whipped heavy cream
• 5 large eggs
• 1 tbsp butter
• 1/4 tbsp freshly milled black pepper
• 1/2 tsp salt
• 100 g bacon
• 250 g mushrooms, sliced
• 120 g onion, finely chopped
• 300 g fresh spinach, chopped

Directions

1. Chop up bacon and cook in non-stick pan. When done, remove from pan and set aside.
2. Add butter to bacon grease in the pan and sauté onions and mushrooms till tender.
3. Stir in spinach and cook through for a further 10 minutes. Remove from heat.
4. In a large bowl whisk eggs. Add the cream, salt and pepper and whisk.
5. Add the bacon, mushroom and spinach mixture and stir well.
6. Stir in shredded cheese.
7. Pour mixture into a greased (cooking spray) 10" pie plate and bake at 350 °F (175 °C) for 35-40 minutes or until set and slightly browned.
8. Allow quiche to stand for 10 minutes before cutting and serving. Freezes well. Enjoyed as a snack or a main meal served with salad.  TIP:  Use pepper jack cheese if you want it more spicy. As a garnish I would top with green onion tops or sprinkle on some paprika  after it has cooled.

9. Calories 288

   Fat 23.299g

   Carbs 5.212g

   Protein 15.623g

   There are 288 calories in 1 serving of Crustless Bacon Spinach and Mushroom Quiche.

   Calorie breakdown: 72% fat, 7% carbs, 21% protein. Recipe submitted by Edith Weil

LOW-CARB APPETIZERS FRIED CHEESE STICKS(click here to print)

Mozzarella fried cheese sticks with pork skins.

Ingredients

• 8 oz mozzarella cheese, cut in 16 sticks
• 2 tbsps parmesan cheese
• 1 large egg
• 1/2 tbsp garlic powder
• 0.12 tbsp pepper
• 2 oz pork skins, crushed

Directions

1. In a medium bowl, mix pork skins, parmesan cheese, garlic powder and pepper; set aside.
2. Whip the egg in a small bowl. Dip the cheese sticks in the egg, then roll them in the pork skin mixture, making sure they're evenly coated. Place coated sticks in the freezer for 1 hour. (30 minutes minimum).
3. Heat about 2 inches of oil in a deep skillet until very hot.
4. Deep fry the sticks until the coating is golden brown.
5. Serve with lite ranch dressing or sugar free marinara sauce.  TIP:  You may use the plain pork rinds or the barbecue flavored

Calories 291

Fat 20.38g

Carbs 2.486g

Protein 23.668g

There are 291 calories in 1 serving of Fried Cheese Sticks .

Calorie breakdown: 64% fat, 3% carbs, 33% protein. Recipe submitted by Edith Weil

LOW CARB APPETIZERS...ANTIPASTA PLATTER(click here to print)

Ingredients  

• 6 ounces "baby" or fresh mozzarella
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound  salami
• 1/4 pound beer sausage
• 1 (5 to 6-ounce) piece of asiago or aged provolone cheese
• 1 small stick dried Hungarian or Italian sausage
• 1 small stick pepperoni
• 4 ounces (1 small jar) marinated artichoke hearts
• 1/4 pound oil-dried black olives or similar olives(optional)
• 4 ounces (1 small jar) pepperoncini peppers
• 6 ounces or 2 pieces whole roasted red peppers
• 1 bunch fresh basil
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 seedless cucumber, thinly sliced

Directions

Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board.
Place the baby mozzarella in a small dish and set on 1 corner of the board.
Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board. (There is no set way to roll the meats, just go with the way the meat is cut).
Slice a bit of each cheese, , and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and fresh bell peppers and tomatoes
To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.  Note:  This recipe has been changed slightly from the original

12 servings; 3 carbs per serving

Recipe submitted by Edith Weil

LOW CARB APPETIZERS--MOCK GOLD FISH(click here to print)

Mock Gold Fish

Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab ... and go! 

Total Time:

17 min

Prep:

10 min

Cook:

7 min

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Yield:

4 servings

Ingredients

• 2 slices cheddar cheese
• 1/2 teaspoon salt
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 2 ounces deli-sliced Colby-Jack cheese
• Low-carb salsa, as needed

Directions

Preheat oven to 400 degrees F.
Stack the slices of cheddar cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.
Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.  NOTE...I also serve kale this way.  Put on a greased cookie sheet. Bake 15 minutes until crisp.  Sprinkle on celery salt
Calories 111. .5 g/carbs

Recipe submitted by Edith Weil

LOW CARB APPETIZERS..ASPARAGUS AND CHEESE SOUFFLE(click here to print)

Asparagus and Cheese Souffle

Total Time:

1 hr 25 min

Prep:

15 min

Cook:

1 hr 10 min

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Yield:

8 servings

Level:

Intermediate

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• Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced red onion
• 1 medium yellow squash, cut into1/4-inch-thick half-moon slices
• 1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces
• 1/2 cup roasted red pepper strips
• 2 tablespoons thinly sliced scallion greens
• 6 eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly ground nutmeg
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan(optional)
•   olive oil spray, as needed
• Equipment: 9 by 5-inch loaf pan and parchment paper

Directions

Preheat the oven to 400 degrees F.
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
Spray the loaf pan with olive oil spray, line the bottom with a piece of parchment paper, and spray again.
Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature. TIP...serve with sugar free ketchup or sugar free marinara sauce.  Garnish with chopped parsley

5 carbs per serving

Recipe submitted by Edith Weil

LOW CARB APPETIZERS..DEVILED EGG CUCUMBER CUP(click here to print)

Yield: 12 egg cups and 18 cucumber cups. Prep 30 mins

Ingredients

• 12 large hard-cooked eggs, peeled

• 1/4 cup  finely chopped celery with leaves

• 2 tablespoons  finely chopped cornichons or sour pickles

•   1/4 cup finely chopped onions                        

•                                                             

• 2 teaspoons  Dijon mustard

• 3/4 teaspoon  salt

• 1/2 teaspoon  red pepper sauce (optional) 

• 1 large English (seedless) cucumber, at least 18 inches long

•     paprika for garnish                        

• 1 tablespoon  snipped fresh chives, for garnish

• 3/4 teaspoon  poppy seeds or black mustard seeds, for garnish

Directions

1. Cut a small piece from the pointed end of each hard-cooked egg. Cut one third off the rounded end of egg, then carefully remove the yolk, reserving egg white pieces. Arrange egg cups on a large jelly-roll pan lined with foil. Coarsely chop yolks and egg white pieces; transfer to a large bowl. Stir in celery, cornichons, mayonnaise, sour cream, mustard, salt and red pepper sauce.

2. For the cucumber cups, with vegetable peeler, remove 1-inch-wide strips lengthwise down cucumber. Cut cucumber crosswise into 3/4-inch-thick pieces. Using the tip of a small spoon or melon baller, remove the cucumber flesh from each cucumber piece, being careful not to cut through the other side. Finely chop the cucumber flesh, drain on paper towels then transfer to bowl with egg filling. Rinse onion in a small strainer under cold water. Drain and stir into egg filling.

3. Transfer cucumber cups to pan with egg cups. Fill a plastic storage bag with egg filling and pipe into egg whites and cucumber cups. Arrange eggs and cucumbers on a serving plate. Sprinkle tops with chives and poppy seeds, if desired.

Tip

I add 1/4 to 1/2 cup of Hellmans mayo or homemade mayo and 2 tbs. finely chopped onions to egg filling before I fill up the egg and cucumber cups. I prefer to sprinkle top with paprika instead of poppy seeds and chives.

Note

Nutrition facts per egg cup:

• 50 calories, 3 g total fat, 1 g saturated fat, 86 mg cholesterol, 146 mg sodium, 1 g carbohydrates, 5 g protein, 0 g fiber.

Note

Nutrition facts per cucumber cup:

• 38 calories, 3 g total fat, 1 g saturated fat, 86 mg cholesterol, 91 mg sodium, 1 g carbohydrates, 1 g protein, 0 g fiber

Recipe submitted by Edith Weil

LOW CARB APPETIZERS..ZUCCHINI PIZZA POPPERS(click here to print)

Zucchini Pizza Poppers

1/3 cup Parmesan cheese
3 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp salt
1 cup shredded zucchini
2 eggs
1/4 cup sugarfree marinara sauce
1/4 cup diced bell pepper
1 oz diced pepperoni

In a medium bowl, combine Parmesan cheese, coconut flour, baking powder and salt. Stir in shredded zucchini, eggs and marinara sauce. Finely dice the bell pepper and pepperoni. Stir these into the batter. Spoon batter into the wells of the pop machine, rounding the tops. Close and bake 6-7 minutes. Makes 20-22 pops. If using a muffin tin, bake approximately 25 minutes at 350.  (I haven't tried the oven, so watch for browning)  TIP:  I add 2 tbs finely shopped onions to the mixture.  If you don't have marinara sauce use sugar free  ketchup/

Nutrition: 1/4 batch or 5 pops: 172 calories, 11 g fat, 3.7 net g carbs, 12 g protein

source: www.lowcarbdiner.com

LOW CARB APPETIZERS...CHEDDAR BISCUITS(click here to print)

Jalapeno Cheddar Biscuits Recipe-Low Carb Recipe(Atkins)

Posted on 29 January 2014.

This biscuit recipe is so quick and easy to make and very tasty. It does not last a day in my household. I removed all the seeds from the Jalapeno peppers to reduce the heat from the peppers, all I am left with is tremendous flavor. These biscuits taste best with sugar free fruit jelly. Here is the recipe:
1 cup almond flour
1 teaspoon baking powder
1/4 tsp of garlic powder
1/4 tsp of salt
3/4 cups of shreeded chedder cheese
1 tabespoons of minced Jalapeno or one small pepper (seed and vain removed)
2 oz of cubed chedder cheese
3 eggs (beaten)
2 tablespoons of butter (melted)
In a medium bowl mix the almond flour, baking powder, garlic powder, salt and chedder cheese together. Add the Jalapeno peppers, then mix in the cubed cheese. In a separate bowl whisk the eggs. Add the eggs to the flour mixture. Pour the butter into the flour mixutre. Place the batter into a muffin top pan and bake at 350 for 10-12 minutes.

Nutritional Value

Recipe submitted by Edith Weil

LOW CARB APPETIZERS..ATKINS CHICKEN NUGGETS(click here to print)

 – Induction Friendly if omitting coconut flour (just increase the Parmesan Cheese)

Low Carb Chicken Nuggets (IF*)

Author: Kent Altena

Recipe Type: Entree,

Prep Time:  15 mins

Cook Time:  15 mins

Total Time:  30 mins

Serves: 6

Quick simple way to have fried chicken – seal in all the goodness

Ingredients

• 2 pounds chicken breasts
• 1½ cups Parmesan cheese
• 
  
• 3 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• ½ cup cream
• ½ cup water

Instructions

1. In tupperware container, add Parmesan cheese, coconut flour, onion powder, garlic powder, black pepper, and baking powder. Place lid on container and shake to combine.
2. In a bowl, crack one egg, and add heavy cream and water. Beat together.
3. Remove excess fat off chicken, and slice chicken breast in to 1-inch strips on the bias against the grain of the chicken. Season the chicken with favorite seasoning.
4. In a large container, add ¾ cup of cheese-flour mixture. Add a handful of chicken. Shake to coat the chicken. Dunk chicken strips in the egg-cream bath, and shake off excess liquid. Return chicken to large container for second breading. Place chicken on a plate, and repeat for remaining chicken.
5. Start oil heating to 375F, preheat oven to 200F, and place chicken in freezer for 5-10 minutes while oil heats.
6. When oil is hot enough, remove chicken from freezer and place roughly a third of the pieces in the oil. Cook chicken for 5 minutes until done. Place chicken on cooking sheet in preheated oven, and repeat cooking process with remaining chicken.

Nutrition Information

Serving Size: 6 pieces Calories: 313 Fat (g): 9 carbs Carbohydrates (g): 3.4 Fiber (g): .5 Protein

LOW CARB APPETIZERS...ATKINS FRIED PICKLES(click here to print)

   

• Ingredients
• 1/4 cup oil, coconut or olive preferred
• 2 eggs
• 1/2 cup heavy cream
• 2 tbsp water
• 1/2 cup Parmesan cheese, grated
• 1/4 cup coconut flour
• 1 tsp taco seasoning
• 1.5 cup pickles, dill or SF Bread and Butter
• Dash Salt/Pepper

Instructions

1. Add oil to small frying pan, and heat to just below smoke temp
2. In a dish, add eggs, cream, and water. Beat the ingredients together.
3. In a second dish, add Parmesan cheese, coconut flour, and taco seasoning.
4. On a plate, spread out the pickles. Lightly season them with salt and pepper. Dredge the pickle chips in grated cheese mixture, dunk in the egg wash, and return to grated cheese dish. Shake until well covered.
5. Freeze covered chips for 10 minutes.
6. Add breaded chips to hot oil in frying pan. Flip to second side after 30 seconds or the breading in golden brown. Cook another 30 seconds, and remove to paper towels on a plate.

Notes/Nutrition Info:

Nutrition Info per serving (roughly 8 pickles): 72 Calories, 6.2g Fat, 1.8g Total Carbs (0.6g Fiber), 2.7g Protein

LOW CARB APPETIZERS...CHEDDAR JALAPENO CRACKERS(click here to print)

Yields 1 baking sheet of crackers. Recipe inspired by Oh My Veggies.

Ingredients: 

• 1½ cups almond flour
• ½ cup flax seed meal
• 1 tsp baking powder
• ½ tsp onion powder
• ½ tsp salt
• ½ cup plus 2 tbsp grated cheddar cheese, divided
• 1 to 2 jalapeños, minced
• 2 tbsp melted butter
• 1 large egg
• ½ tsp kosher salt

Directions: 

1. Preheat oven to 300F.
2. In a medium bowl, combine almond flour, flax seed meal, baking powder, onion powder and salt.  Stir in ½ cup cheese and minced jalapenos.
3. Add in butter and egg and stir until a cohesive dough forms.
4. On a large cookie sheet, roll out very thinly into a rough rectangle between sheets of parchment paper.  Try to make sure it is of an even thickness so your edges don’t cook faster than the middle.
5. Remove top layer of parchment. With a sharp knife, score into desired size of cracker. I made mine about 2 inches by 2 inches.
6. Sprinkle with remaining 2 tbsp of cheese and kosher salt.
7. Bake until firm and edges are browned and crispy, about 45 minutes.  Cook time will depend on how thin you rolled the dough.
8. Remove from oven and let cool completely (they won’t be crisp until completely cooled).
9. Store uncovered on your counter.  
10. cut into 2 x 2 inch squares.  11 carbs for 3 pieces
11. 
    

LOW CARB APPETIZERS..SWEET& SPICY CHICKEN WRAPS(click here to print)

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
sugar free maple syrup

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in sugar free maple syrup and place into an oven proof dish….make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine TIP:  You can grill them but they will be dry  Serve with ranch dressing or sugar free marinara sauce

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. 

**     6 carbs

Recipe submitted by Edith Weil

LOW CARB APPETIZERS..BAKED RED PEPPERS CAPRESE(click here to print)

RED PEPPERS CAPRESEhttp://generositiesoftheheart.blogspot.com

1½ teaspoons olive oil
1½ teaspoon of red wine vinegar
Sugar substitute equal to ¼ teaspoon of sugar
1 clove garlic (1/8 ounce), peeled and minced (1 teaspoon)
1 cup mozzarella cheese, cut into ½-inch cubes (5 ounces)
8 ounces cherry tomatoes, cut in half or quartered if large (1½ cups)
Salt and black pepper to taste
¼ cup total fresh basil leaves, shredded, divided
3 medium red bell peppers (6 to 7 ounces each as purchased), cut in half lengthwise, seeds and membranes removed

Preheat oven to 375°F.

Mix together the olive oil, vinegar, sweetener, garlic, cheese, tomatoes, salt and pepper, and half the basil. Place pepper halves in shallow baking pan. Fill with tomato/cheese mixture and pour any remaining liquid over tops. Bake for about 35 minutes or until peppers are tender-crisp; scatter remaining basil on top and serve hot. TIP:...add a few drops of hot pepper sauce or pepper flakes if you like a little heat. I add 1/4 cup of canned mushrooms and 1 tbs. finely chopped onions. to the tomato/cheese mixture

Makes 6 servings.
Per serving ~ Protein: 5.8g; Fiber: 2.1 g; Fat: 6.5 g; Calories: 105; Net carbs: 4.9g

Preparation time: 10 minutes active; 45 minutes total

LOW CARB APPETIZERS..GOAT CHEESE BALLS(click here to print)

Goat Cheese Balls with Herbs, Pecans, & Bacon makes 16-20
6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans

Cut each piece of bacon in half. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.
While the bacon is cooking, whiz the goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm up a little more. (Don't let them freeze all the way; just help them firm up. You can also place them in the refrigerator for a longer period of time.)
Clean out the food processor. Crumble in the cooled bacon, the remaining tablespoon of herbs, and the pecans. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.
Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.
Place the balls in a container on their sides and refrigerate until serving. Serve on low carb crackers or slices of cucumber, celery
recipe from Gypsys Melting Pot

carbs 6..calories 92 servings 16

Recipe submitted by Edith Weil

LOW CARB APPETIZERS...PICO DE GALLO(click here to print)

Original recipe makes 4 servings 

Makes servings USMetricAdjust Recipe (Help)

• 1 medium tomato, diced
• 1 onion, finely chopped
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 sprigs fresh cilantro, finely chopped

• 1 green onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Carbs. 4.7; calories 21, 4 servings

Recipe submitted by Edith Weil

LOW CARB APPETIZERS....STUFFED MUSHROOMS(click here to print)

Original recipe makes 12 large mushrooms 

Makes servings USMetricAdjust Recipe (Help)

• 12 whole fresh mushrooms
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened

• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps
5. 
   
6. Nutritional value....calories 88, cholesterol 22mg, sodium 82mg, fat 8.2 g, protein 2.9,g, carbs 1.5 g.  TIP:...I also make this different by adding 1 cup cooked breakfast sausage to the filling.

        Recipe submitted by Edith Weil

1. 
   

LOW CARB APPETIZERS..MINI EGGPLANT PIZZA(click here to print)

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 119.1

• Total Fat: 7.5 g
• Cholesterol: 7.5 mg
• Sodium: 458.6 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 3.2 g
• Protein: 4.9 g

Mini Eggplant Pizzas

Submitted by: GONZOSTAR

Introduction

Ditch the crust and boost your veggie intake with these eggplant "pizzas." Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Minutes to Prepare: 5

Minutes to Cook: 12

Number of Servings: 4

Ingredients

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce (sugar free)
1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4

LOW CARB APPETIZERS---HAM AND CHEESE BALL(click here to print)

Deviled Ham and Cheese Ball

Ingredients

2

4 1/4 ounce can deviled ham(check the ingredients on label. If sugar, cornstarch are added, you will need to shred your own ham that is not sugar cured

1

8 ounce package cream cheese, softened

2

cups real  shredded cheddar cheese (8 ounces)

1/2

cup finely chopped green sweet pepper

1

1 tbs of ranch dressing

3/4

cup unsalted, dry roasted sunflower seeds
pork rinds for dipping

 

Directions

1. In a medium bowl stir together deviled ham, cream cheese, cheddar cheese, sweet pepper, and salad dressing. Divide mixture in half. Cover and chill for 1 to 1-1/2 hours or until firm enough to handle.
2. Form each portion into a ball. Roll the balls in sunflower seeds to coat. Cover and chill at least 1 hour before serving. If desired, serve with low-carb tortilla chips. Makes 24 (2-tablespoon) servings.

Nutrition Facts (Deviled Ham and Cheese Ball)

• 129 kcal cal.;
• 11 g Fat, total;
• 26 mg chol.;
• 5 g sat. fat;
• 2 g carb.;
• 1 g fiber;
• 5 g pro.;
• 1 Fat;
• 1 High-Fat Meat;
• 231 mg sodium

      Recipe submitted by Edith Weil

LOW CARB APPETIZERS...DILLY CRAB DIP(click here to print)

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Dilly Crab Dip

Ingredients

1/2

cup full fat mayo (or homemade)

1/2

cup real  dairy sour cream(check ingredients to make sure there are no added ingredients. I like Daisy

1

cup flaked, cooked crabmeat (cartilage removed)*

1

teaspoon dried dill weed

2

teaspoons finely chopped onion or green onion

1/2

teaspoon finely shredded lime peel

1

teaspoon lime juice

 

Dash bottled hot pepper sauce

 

Dash ground red pepper (optional)

 

Fresh dill sprig (optional)

4

cups fresh vegetable dippers (such as green peppers, red sweet peppers, yellow sweet peppers, and cucumbers.

Directions

1. Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
2. Stir together mayonnaise, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
3. Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).TIP:  I use the imitation crab meat for this recipe
4. 
   

From the Test Kitchen

*Note:

Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.

Nutrition Facts (Dilly Crab Dip)

• 45 kcal cal.;
• 1 g Fat, total;
• 19 mg chol.;
• 1 g sat. fat;
• 5 g carb.;
• 1 g fiber;
• 3 g pro.;
• 752 RE vit. A;
• 138 mg sodium;
• 30 mg calcium;
• 51 mg vit. C;

       Recipe submitted by Edith Weil

LOW CARB APPETIZERS.....COCONUT SHRIMP(click here to print)

Yield: 3 Servings

Ingredients:

• 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
• 1/3 cup coconut flour
• 1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 2 eggs
• 2 tablespoons water
• Optional sugar substitute equal to one tablespoon sugar
• 1/2 cup shredded coconut - unsweetened
• cooking oil of your choice (olive oil)

Preparation:

1. Mix coconut flour with red and black peppers, and salt.

2. Whisk the eggs with a fork in a small dish, and mix with the 2 tb water. Add sweetener if desired.

3. Put shredded coconut in a separate dish.

4. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.

5. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.

6. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.

7. Remove from the pan to a paper towel to drain.  TIP:  I use sugar free seafood sauce for dipping


Seafood Sauce:  1/4 cup melted butter, 1 tsp garlic salt, 1 tsp finely chopped parsley, 1 tsp. hot pepper sauce, 1/4 cup sugar free ketchup.  Mix and serve with shrimp

Nutritional Information: Each of 3 servings has 3 to 4 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 434 calories.

Recipe submitted by Edith Weil

LOW CARB APPETIZERS--REUBEN DIP(click here to print)

Ingredients

• 1 tablespoon butter
• 2 green onions, chopped
• 1-1/2 cups (6 ounces) shredded Muenster cheese(or swiss cheese shredded)
• 4 ounces cream cheese, cubed
• 2 tablespoons sugar free ketchup
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pepper
• 1/2 pound cooked corned beef, chopped
• 1 cup sauerkraut, rinsed and well drained

Directions

• Place butter in a small microwave-safe bowl and microwave on high for
• 20 seconds or until melted. Add onions; cover and cook 1 minute
• longer.
• Stir in the cheeses, ketchup, mustard and pepper. Cover and cook on
• high for 1 minute; stir. Cook 45 seconds longer. Stir in beef.
• Place sauerkraut in a microwave-safe 1-qt. dish; top with beef
• mixture. Cover and microwave on high for 2-3 minutes or until heated
• through. Serve with low carb crackers Yield: 2-1/2 cups.

Nutritional Facts: 1/4 cup (calculated without crackers) equals 208 calories, 17 g fat (10 g saturated fat), 62 mg cholesterol, 615 mg sodium, 3 g carbohydrate, trace fiber, 11 g protein.

TIP:  I like it better without the cream cheese and ketchup.substitute:  Waltons sugar free thousand island dressing and I use shredded swiss cheese instead of muenster.

Recipe submitted by Edith Weil