MAIN DISH: SHEPHERD'S PIE (click here to print)

Italian Shepherd's Pie with Mashed Cauliflower - Low Carb


...

Serves: 6
Ingredients
•3 lbs of ground beef (or turkey or chicken)
•15 crimini or baby portabella mushrooms chopped
•2 medium sized red bell pepper chopped
•¾ cup of dice red onions
•2 heads of cauliflower roasted or (3) 16 oz bags of frozen cauliflower heated
•¾ cup chicken broth
•6 tsp garlic minced
•3 tsp fresh rosemary
•3 tsp fresh thyme
•3 tsp fresh basil
•1 tsp oregano
•16 oz can diced tomatoes
•16 oz tomato sauce (sugar free)
•salt and pepper
Instructions
1.Preheat oven to 350 degrees.
2.Brown ground beef on medium setting until cooked through.(then drain fat)
3.While ground beef is browning, chop all vegetables.
4.Heat up bag of frozen cauliflower in microwave until steaming and cooked through or roast cauliflower in the oven on 400 degrees with drizzled olive oil for about 45 minutes.
5.Add cauliflower to Vita Mix blender or food processor and add chicken broth and 1 tsp garlic.
6.Blend until smooth.
7.Transfer ground beef to side dish then add vegetables and remaining garlic.
8.Stir and pick up any brown bits on the bottom of the pan and saute vegetables until tender.
9.Add back ground beef and remaining and tomato sauce and diced tomatoes to the pan of sauteed vegetables and stir.
10.Transfer meat and vegetable mix to your baking dish(es) and then spread on mashed cauliflower until evenly coated.
11.Place in the oven for 20-30 minutes until bubbly on the sides.
12.Remove from the oven and let it rest for about 5 minutes before serving

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

*www.lamberjules.com*

MAIN DISH: HUNGARIAN CHICKEN PAPRIKASH(click here to print)

HUNGARIAN CHICKEN PAPRIKASH



2 tbs bacon grease
1 large onion chopped
3 cloves garlic, chopped
3/4 tsp. salt
1 tsp. crushed red pepper flakes
3 tbs. paprika(Hungarian Sweet)
1(2 to 3 pound) whole chicken, cut into pieces(skin removed)
1 cup water
1(14.5 ounce) can diced tomatoes
2 tbs flour(or if you are grain free use Bob Mill's xanthan gum)
1(8 ounce) container of sour cream

Heat bacon grease; add onion, garlic, salt, crushed red pepper flakes. Saute until onion is translucent. Add chicken pieces.  Pour water over chicken. Cook one hour then check to see that chicken is no longer pink in the middle; add more water as needed. Stir in tomatoes(reserving liquid). Stir liquid from tomato juice with flour and sour cream in a bowl. Mix until well blended.  Add slowly to chicken mixture stirring constantly. Keep stirring until mixture gets thick.   Heat thoroughly. Serve with spaghetti squash noodles or zucchini noodles. Serves 4; carbs 9

Recipe submitted by Edith Weil

DESSERTS: CRUSTLESS REFRIGERATOR CHEESE TORTE(click here to print)

CRUSTLESS REFRIGERATOR CHEESE TORTE





Mix 1/2 cup cold water with 2 tbs. plain gelatin
1 lb. cottage cheese
1 cup Splenda ( or to taste)
1 small container of heavy cream(whipped)
2 egg yolks
2 egg whites
2 tsp. grated lemon rind

Mix 1/2 cup cold water and 2 tbsp. plain gelatin
Let mixture stand. Beat yolks(save whites). Add 1/2 cup Splenda or Stevia and milk to yolks. Cook over boiling water until like custard. Add gelatin mixture to this while warm and stir until dissolved. Cool until mixture starts to thicken then add cottage cheese and vanilla. Whip cream, egg white and 1/2 cup Spenda(or to taste) together, add lemon rind. Fold all into mixture. Pour into a glass 9 by 13 pan. Refrigerate 2 hours. Serve cold. Keep in refrigerator for up to a week. Serves 12; 5 carbs

Recipe submitted by Edith Weil

MAIN DISH: PARTY CHICKEN(click here to print)

PARTY CHICKEN




8 large chicken breasts
1 small jar of chipped beef
8 strips of bacon
2 cups whipping cream
1 (4 ounce) can mushrooms, drained
1 pint sour cream

Paprika

Line 9 by 13 pan with whole jar of chipped beef. Wrap bacon around each chicken breast and place on top of the beef. Mix  mushrooms, sour cream and cream. Pour over chicken. Bake at 325 degrees for 1 1/2 hours. Sprinkle on paprika       Serves 8;   carbs 8

Recipe submitted by Edith Weil

MAIN DISH: TURKEY WITH BLUEBERRY PAN SAUCE(click here to print)

TURKEY WITH BLUEBERRY PAN SAUCE




1/4 almond flour or coconut flour
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
1 pound turkey tenderloin
1 tbs. extra virgin olive oil
1/4 cup shallots(or green onion)
1 tbs. chopped fresh thyme
2 cups blueberries
3 tbs. balsamic vinegar

preheat oven to 450. Whisk flour, 1/2 tsp. salt and pepper in a shallow dish. Dredge turkey in the mixture discard any leftover flour).

Heal oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

Place the skillet over medium heat. Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and remaining 1/4 tsp. salt; continue cooking stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minute. Slice the turkey and serve with the blueberry pan sauce.       Serves 4; 8 carbs

*eatingwell.com*

GRILLING: GORGONZOLA STUFFED HAMBURGERS(click here to print)

GORGONZOLA STUFFED HAMBURGERS




1 (8 ounce package) sliced fresh mushrooms
3 tbs. butter
1/4 tsp. salt
2 ounces cream cheese
2 tbs. crumbled Gorgonzola cheese
1 tbs. grated onion
1 tbs. Dijon mustard
1 1/2 lb ground round
3/4 tsp. coarsely ground pepper
1/2 tsp. salt

Preheat grill to 350(medium high) heat. Cut an 18 by 12 inch sheet of heavy duty aluminium foil. Place mushrooms in center of foil. Drizzle with butter, sprinkle with 1/4 tsp. salt. Gather edges of foil to form a pouch tightly seal edges.

Stir together cream cheese and next 3 ingredients in a small bowl. Combing ground round 3/4 tsp. pepper and 1/2 tsp. salt in a large bowl until blended. Do not overwork meat mixture. Shape mixture into 8 (4 inch) patties; spoon cheese mixture evenly into center of each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill 30 minutes.

Grill patties, covered with grill lid, 6 to 7 minutes on each side or until done. At the same time, grill mushrooms in foil packet, covered with grill lid, 10 minutes or until tender, turning once. Top hamburgers with mushroom mixture.

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


All Fired Up by Southern Living

GRILLING: MARINATED BEEF TENDERLOIN(click here to print)

MARINATED BEEF TENDERLOIN




2 (16 ounce bottles of zesty Italian dressing)
1/4 cup low sodium soy sauce
1/4 cup dry red wine
1 garlic clove, minced
1/2 tsp lemon pepper
1 (5 to 6 lb) beef tenderloin, trimmed
Serve with horseradish cream sauce

Stir together the first 5 ingredients and pour into a large shallow dish or zip lock plastic freezer bag add tenderloin. Cover or seal and chill 8 hours turning meat occasionally.

Preheat grill to high heat. Remove meat from marinade, discarding marinade. Grill covered with lid 24 minutes, turning occasionally.  Reduce temperature to medium low heat grill; covered with lid, until meat thermometer registers 145(medium rare) or 160(medium). Let stand 15 minutes before slicing. Place tenderloin on a serving tray.

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

HORSERADISH CREAM SAUCE

1 (8 ounce) container sour cream
2 tbs. thinly sliced fresh chives
4 tsp. refrigerated horseradish
1 tsp lemon zest
1/2 tsp. ground pepper
1/4 tsp. salt

stir together first 6 ingredients in a small bowl. cover and chill 30 minutes.

All Fired Up Southern Living

MAIN DISH: CROWD CHICKEN CASSEROLE(click here to print)

CROWD CHICKEN CASSEROLE



10 cups diced cooked chicken
10 cups diced celery
2 cups chopped green onions
2 (4 ounce) cans chopped green chilies
1 (5 3/4 ounce) can of black olives (optional)
2 cups chopped water chestnuts
5 cups shredded cheddar cheese
2 cups mayonnaise
2 cups sour cream
5 cups crushed pork rinds  Tip:  don't add the crushed pork rinds until right before you put this dish into the oven.
                                             

Combine first 6 ingredients.  Add to 2 cups cheddar cheese. Mix together mayonnaise and sour cream. Add to chicken mixture and toss. Spoon into 2 (13 by 9) inch glass casseroles dishes. Top with the rest of the cheese and the pork rinds.  Bake at 350 degrees for 20 to 25 minutes.   Serves 12.    carbs 10

Recipe submitted by Edith Weil

MAIN DISH: TURKEY CRUNCH CASSEROLE(click here to print)

TURKEY CRUNCH CASSEROLE






2 cups chopped cooked turkey or chicken

3/4 cup chopped celery

3/4 cup of mayonnaise 

1/2 cup silvered almonds, toasted

2 hard boiled eggs, chopped

1 (2 ounce jar diced pimiento, drained)

2 tbs. chopped onion

1 1/2 cups crushed pork rinds

In a large bowl combine turkey or chicken, cream of chicken soup, celery, mayonnaise, almonds, eggs, pimiento, and onion. Transfer to a 2 quart rectangular baking dish. Sprinkle with crushed pork rinds. Bake at 350 degrees about 30 minutes or till heated through. Makes 6 servings.    6 carbs

Recipe submitted by Edith Weil

MAIN DISH: VEGETARIAN CABBAGE ROLLS(click here to print)

VEGETARIAN CABBAGE ROLLS





1-1/2  cups chopped fresh mushrooms
1 small zucchini quartered lengthwise and sliced (1 cup)
3/4 cup reduced sodium chicken broth or beef broth
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped red sweet pepper (1 small)
1/2 cup bulgur
1 tsp. dried basil, crushed
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
8 medium cabbage leaves
1/4 cup finely grated Parmesan cheese
2 tsp. lemon or lime juice
1/4 tsp. hot pepper sauce
2 tbs. grated Parmesan cheese (shredded from a block)

In a large saucepan combine mushrooms, zucchini, broth, sweet peppers, bulgur, basil, marjoram, thyme, and pepper.  Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; let stand, covered for 5 minutes
  Meanwhile fill a big pot with water; bring to boiling. Cut out center vein from cabbage leaves, keeping each leaf in one piece. Immerse leaves 4 at a time, into the boiling water for 3 minutes or until leaves are limp. Drain well.
   Stir the 1/4 cup Parmesan cheese and lemon or lime juice into bulgur mixture. Place about 1/4 cup of the bulgur mixture on each cabbage leaf. fold in sides. starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are caught in the roll. Stir hot pepper sauce into tomato sauce. Spoon about 1/3 cup of tomato sauce into a 2 quart square baking dish. Place cabbage rolls in dish. Spoon remaining sace over cabbage. rolls. Bake, covered in a 400 degree oven about 15 minutes or till heated through. Sprinkle with the 2 tbs. Parmesan cheese. Makes 4 servings; carbs 10

Better Homes and Gardens Cookbook

BREAKFAST: LOW CARB SCOTCH EGG(click here to print)

Low carb scotch egg

Ingredients

• 1 lb bulk pork sausage
• 1/2 cup pork rinds, crushed to a powder
• 1/2 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/4 cup chopped jalapeno pepper or banana pepper (optional)
• 6 hardboiled egg, peeled and dry

Directions

1. 1.Mix all ingredients (except eggs) together until thoroughly blended (it is best to use your hands).
2. 2.Divide the meat mixture into sixths and pat out one piece in your hand and mold it around one of the eggs.
3. 3.Repeat with remaining eggs and meat.
4. 4.Place them all on a baking sheet or in a baking pan and bake at 350°F for 30 minutes.
5. serves 6; 2 carbs
6. *www.diabeticconnect.com*

BREAKFAST: EGG STRATA(click here to print)

EGG STRATA



6 slices low carb bread without crusts
1 1/2 cup diced cooked ham
1/4 cup minced onion
1/4 up minced green peppers
1 (14 ounce can mushrooms), drained
1/3 cup sliced black olives
8 ounces cheddar cheese
12 eggs
1 1/2 cups milk

Butter 9 by 13 inch glass dish. Layer in order:  bread, ham, onion, pepper, mushrooms, olives, cheese. Beat eggs add cream. Pour over ingredients already in dish. Refrigerate overnight. Bale 325 (1) to 1 hour 15 minutes covered with foil. Uncover last 5 minutes.   serves 12; 10 carbs

Recipe submitted by Edith Weil

MAIN DISH: STUFFED CABBAGE ROLLS(click here to print)

STUFFED CABBAGE ROLLS




8 medium to large cabbage leaves
3/4 pound ground beef, 3/4 pound ground pork
1/3 cup chopped onion(one small)
1 7 1/2 ounce can tomatoes, diced
1/2 cup water
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
1/3 cup long brown rice(dry)
2 tsp. sweet paprika(optional)
1/4 cup shredded Swiss cheese
1 (15 ounce can) tomato sauce
1 packet Splenda
1/2 tsp. dried thyme
1/4 cup shredded Swiss cheese

Remove center veins from cabbage leaves keeping each leaf in 1 piece. Immerse leaves, 4 at a time into boiling water about 3 minutes or until limp. Drain well

For filling, in a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat, stir in undrained tomatoes, 1/2 tsp. thyme and pepper and rice. Reduce heat, simmer, covered, for 15 minutes or until rice is tender. Stir in 1/4 cup Swiss cheese.

Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

For sauce, in a small mixing bowl stir together tomato sauce, Splenda and 1/2 tsp. thyme. Pour 1/2 of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake, uncovered at 350 degrees for 30 minutes or until heated. Sprinkle with 1/4 cup Swiss cheese. Let stand 2 minutes until cheese melts. serves 4;  27 carbs
Tip: Use this same recipe for Stuffed peppers.  Instead of using cabbage, use green bell peppers that have been hollowed out and substitute the shredded Swiss cheese with shredded American Cheese.....Better Homes and Gardens Cookbook
www.generositieoftheheart.blogspot.com

SLOW COOKER: NEW ENGLAND DINNER(click here to print)

NEW ENGLAND DINNER



2 medium carrots, sliced (for ketogenic substitute broccoli or green beans)
1 medium onion, sliced
1 celery rib, sliced
3 lb. boneless chuck roast, trimmed of fat
1/4 tsp. pepper
1 envelope dry onion soup mix
2 cups water
1 tbs. vinegar
1 bay leaf
half a small head of cabbage, cut into wedges
2 tbs. melted butter
1 tsp. xanthan gum

2 tbs. horseradish

place carrots, onion, and celery in slow cooker. Place roast on top. Sprinkle with pepper. Add soup mix water, vinegar, and bay leaf. Cover, cook on Low 7 to 9 hours. Remove beef and keep warm, Just before serving, slice into pieces. Discard bay leaf. Add cabbage to juice in slow cooker. Cover cook on high 1 hour or until cabbage is tender. Melt butter in saucepan. Stir in xantham gum  Add 1 1/2 cups liquid from slow cooker. Stir in horseradish and 1/2 tsp. salt. Cook over low heat until thick and smooth, about 2 minutes. Return to cooker and blend with remaining sauce in cooker. Serve over meat.

6 to 8 servings;  11 carbs

Fix and Forget It Diabetic Cookbook

SLOW COOKER: PEPPER STEAK(click here to print)

PEPPER STEAK



2 lbs. beef round cut in 3 " by 1" strips
2 tbs. olive oil
1/4 cup sodium reduced soy sauce
1 garlic clove, minced
1 cup chopped onions
1 packet of splenda
1/4 tsp. pepper
1/4 tsp. ground ginger
2 large green peppers cut in strips
16 ounce can diced tomatoes
1/2 cup cold water
1 tbs  arrowroot or 1tsp. xanthan gum

brown meat in oil in saucepan. transfer to slow cooker. combine soy sauce, garlic, onions, splenda,  pepper, and ginger.  Pour over meat. Cover Cook on low 5 to 6 hours. Add green peppers and tomatoes. Cook one hour longer. Combine water and arrowroot to make paste. Stir into slow cooker. Cook on High until thickened about 10 minutes.

6 to 8 servings; 10 carbs      Tip:  If you like you can add 1/2 tsp. red pepper flakes for a little heat



Fix It and Forget It Diabetic Cookbook

MAIN DISH: HONEY MUSTARD CHICKEN(click here to print)

HONEY MUSTARD CHICKEN




3 tbs. balsamic vinegar
3 tbs. sugar free honey (honey tree found at walmart)
2 tbs. Dijon mustard
2 tbs. capers, rinsed
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1/4 tsp. salt
fresh ground pepper to taste
2 teaspoons extra virgin olive oil

whisk vinegar, honey, mustard, capers and garlic in a small bowl.
place chicken between sheets of plastic wrap.  Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium high heat. Add the chicken and cook until the underside is well browned about 5 minutes. Turn the chicken over and cook for 2 minutes more.  Add the honey mustard mixture to the skillet. Partially cover the pan; cook until the chicken is no longer pink in the center and the juices are clear, 4 or 5 minutes. Transfer chicken to a platter, top with pan sauce and serve.

4 servings; 8g carbs

*www.eatingwell.com*

MAIN DISH: ALMOND-CRUSTED CHICKEN FINGERS(click here to print)

ALMOND CRUSTED CHICKEN FINGERS



cooking spray
1/2 cup sliced almonds (or almond flour)

1 1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. ground pepper
1 1/2 tsp. extra virgin olive oil
3 eggs beaten
1 pound chicken tenders

Preheat oven to 475 F. Set a wire rack on a foiled lined baking sheet an coat with cooking spray.
Place almonds,  paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped. With the motor running, drizzle in oil; process until combined. Put beaten eggs in a shallow dish.  Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; to to coat. Discard any remaining egg and almond mixture. Place the tender on the prepared rack and coat with cooking spray turn and spray the other side.
Bake the chicken finger until golden brown and crispy.  no longer pink in the middle. 20 to 25 minutes.

serves 4;   4g. carbs

*www.eatingwell.com*

MAIN DISH: WOK SEARED CHICKEN TENDERS(click here to print)

SEARED CHICKEN TENDERS WITH ASPARAGUS





1 tbs. toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1 inch pieces
1 pound chicken tenders cut into bite size pieces
4 scallions, trimmed and cut into 1 inch pieces
2 tbs. minced, fresh ginger
1 tbs. oyster flavored sauce
1 tsp. chili garlic sauce(sugar free)
1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring for 4 minutes. Stir in scallions, ginger, oyster sauce and chili garlic sauce. Cook, stirring until chicken is juicy and just cooked through. Stir in pistachios and serve immediately
4 servings; 7g carbs

Recipe submitted by Edith Weil

MAIN DISH: BLUE RIBBON MEATLOAF(click here to print)

BLUE RIBBON MEATLOAF

Ingredients 2 teaspoons olive oil
1 medium sweet onion, chopped (2 cups)...
1 12-ounce bottle dark or amber beer(use low carb beer)
1 teaspoon dried thyme
1 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 pounds 95%-lean ground beef
1 1/4 pounds 93%-lean ground turkey
1 cup fresh finely crushed pork rinds
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten

Preparation 1.Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
3.Add beef, turkey, pork rind crumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
4.Bake the meatloaf until an instant-read thermometer registers 160°F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice.  8 servings; 6 carbs

Recipe submitted by Edith Weil