SALAD DRESSING: CREAMY WITH VARIATIONS(click here to print)

All purpose Creamy cottage cheese salad dressing with variations
1 cup cottage cheese
1/3 cup buttermilk
1/2 cup mayonnaise (for richer flavor add this mayonnaise)
...

Mix in a blender or food processor until smooth. Variations:
BLUE CHEESE DRESSING
add 1 tbs. blue cheese and black pepper to taste
CREAMY FRENCH DRESSING
1 tsp. tomato juice, 1 tsp. paprika, 1 tsp. dry mustard, 1 tsp. Worcestershire sauce, 1 tsp. onion powder, and 1 tsp. garlic powder, or to taste. Thin with additional tomato juice to desired consistency
CREAMY GREEN GODDESS DRESSING
3 anchovies, 1 tsp. chopped green onions, 1 tbs. chopped fresh parsley and tarragon to taste.
CREAMY ITALIAN DRESSING
1/2 tsp. oregano 1/2 tsp. garlic powder and 1/2 tsp. onion flakes
CREAMY HORSERADISH DRESSING
1 to 2 tbs. of grated horseradish. Excellent with cold roast beef
CREAMY THOUSAND ISLAND DRESSING
2 tbs. chili sauce and dry mustard to taste
Makes 1 1/3 cups; 1 tbs. per serving; 1 g. carb

Adapted from the AHA Cookbook

SALAD DRESSINGS: BUTTERMILK HERB DRESSING(click here to print)

Buttermilk Herb Salad Dressing
2 tbs. mayonnaise
3/4 cup cottage cheese
1/3 cup buttermilk
1 1/2 tbs. finely chopped onion...
1 tsp. dill
1/2 tsp. oregano
2 tbs. finely chopped parsley
1/4 tsp. garlic powder
dash hot pepper sauce

In a blender or food processor combine mayonnaise, cottage cheese, buttermilk and onion. Process until smooth; add remaining ingredients and process 10 seconds more. Cover and refrigerate. Chill at least 1 hour before serving. serves 16; 1 tbs. per serving; 1 g carb

Adapted from AHA cookbook

DESSERTS: LEMON CAKE(click here to print)

LEMON CAKE



3/4 cup (3 ounces or 85 grams) almond flour
¾ cup (3 ounces or 85 grams) coconut flour
¼ cup (2 ounces or 56 grams) granular erythritol, another sweetener with bulk, or a blend
1 teaspoon baking powder
A pinch of salt
½ cup (4 ounces or 1 stick) butter, softened to room temperature
4 ounces whipped or regular cream cheese, softened to room temperature
High-intensity sugar substitute equal to ¾ cup sugar, ie: stevia, monk fruit, or liquid sucralose
6 eggs, at room temperature
2 teaspoons lemon extract
1 teaspoons vanilla extract
¾ teaspoon xanthan gum (for better texture)
1 teaspoon grated lemon zest


Preheat oven to 350º F. Grease a 9-inch round cake pan, line with a circle of parchment paper, and grease the paper also. Dust with coconut flour and tap out the excess. Put almond flour, coconut flour, erythritol and/or any other dry sweetener, baking powder, and salt in food processor. Process for about 2 minutes until well mixed and erythritol, if using, is very finely ground. Alternately, grind erythritol in a spice or coffee grinder and whisk with flours, baking powder, and salt. Reserve.

Beat the butter and cream cheese with an electric mixer until fluffy. Add one egg and beat until incorporated. Blend in extracts and any liquid sweetener. Sprinkle xanthan gum over butter mixture, a little at a time, and beat in. Add remaining eggs, one at a time, alternating with reserved flour mixture, and beating until smooth after each addition. Beat for an additional minute. Scrape batter into prepared cake pan and level the top. Bake at 350º F for 45 to 55 minutes or until golden brown and a wooden pick inserted near the center tests clean.

Set cake on a rack to cool for 10 minutes. Run a knife around the edge to loosen. Turn cake out of pan and place, right-side-up, onto a cake rack. Glaze cake while still slightly warm, Serve with whipping cream
*www.carbwars.blogspot.com*

SALAD DRESSINGS: CREAMY CELERY-SEED(click here to print)

Dr. Atkins Creamy Celery-Seed Dressing
1/2 cup sour cream
1/2 cup mayonnaise
2 tbs. tomato sauce
1/2 tsp. Worchestershire sauce...
1/2 tsp. celery seed
1/2 tsp. seasoning salt(like Lawrys)

combine all ingredients in a screw top jar. Shake well. Refrigerate  makes 19 tablespoons; 0.6 carbs per serving

SALAD DRESSINGS: THOUSAND ISLAND DRESSING(click here to print)

Dr. Atkins Thousand Island Dressing
6 scallions
1 kosher dill pickle
2 tomatoes
1/2 tsp. garlic powder...
1 tsp. seasoning salt(like Lawrys)
2 tsp. olive oil
2 tbs. tarragon vinegar
2 tbs. mayonnaise
Chop scallions, pickle and tomatoes together. add rest of ingredients and mix well in a blender. 20 tablespoons; 0.9 g. per serving

SALAD DRESSINGS: VINEGAR FREE MAYONNAISE(click here to print)

Dr. Atkins vinegar free mayonnaise
1 egg
2 tbs. lemon juice
1/4 tsp. dry mustard
1 tsp. Dijon mustard...
1/4 tsp. seasoning salt(like Lawrys)
1 cup olive oil

Place first 5 ingredients in a blender. drizzle oil into blender very slowly in a steady stream until it is fully blended. 20 tablespoons. 0.2 g. carbs per tablespoon

SALAD DRESSINGS: PARMESAN CAESAR DRESSING(click here to print)

Dr. Atkins Parmesan Caesar Dressing
4 tbs. tarragon vinegar
2 tbs. olive oil
6 tbs. sunflower oil
1 tsp. lemon juice...
1/4 tsp. dry mustard
2 tsp. Dijon mustard
1 tsp. grated parmesan cheese
1/4 tsp. garlic powder
1 tsp. seasoning salt(like Lawrys)
1/2 packet Splenda or Stevia
1 egg, beaten until frothy

Place all ingredients in a screw top jar. shake well. Refrigerate. 14 tablespoons; 0.5 g. carbs per tbs.

MAIN DISH: BACON AND LEEK SOUFFLE(click here to print)

BACON AND LEEK SOUFFLE
Ingredients:
5 slices bacon, thinly sliced crosswise
2 medium leeks, light green and white part only
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup almond milk or coconut milk
5 ounces cream cheese, cut into cubes
½ cup grated Parmesan cheese
5 large eggs, separated
1 large egg white
½ teaspoon cream of tartar (omit if beating egg whites in a copper bowl)

Directions: 
Preheat the oven to 325 degrees F. Grease an 8- by 8-inch baking pan. Chop the leeks; you should have about 2 cups, chopped.

Cook the bacon in a medium skillet until crisp, about 8 minutes. Transfer bacon to a large bowl with a slotted spoon. Add the leeks to the skillet, reduce the heat to medium-low, cover, and cook, stirring occasionally, for about 4 minutes or until softened. Place leeks in bowl with bacon and stir in the thyme, salt, and pepper.

Gently warm the milk or milk substitute in the skillet on medium-low heat. Stir in the cream cheese and Parmesan and whisk until melted and smooth. Add the milk and cheese mixture to the bowl with the bacon and leeks and stir together. Let cool until just warm. Gently stir in the egg yolks and set aside.

In a medium bowl, beat the egg whites and cream of tartar, if using, with an electric mixer to medium-stiff peaks. With a large spatula, carefully fold the egg whites into the leek and bacon mixture. Scrape the mixture into the prepared pan and bake until puffed and golden brown on top 22 to 24 minutes. Serve immediately.  (It took a little longer in my oven. If it is still soupy in the middle, put it back in the over for another 5 minutes or so.)

For each of 6 servings: Net Carbohydrates: 4.2g; Fiber 0.4g; Calories: 329; Protein: 12.4; Fat: 29.

*www.carbwars.blogspot.com*

SLOW COOKER: CHICKEN CORDON BLEU(click here to print)

Chicken Cordon Bleu (slow cooker)
6 boneless, skinless chicken breasts
6 slices of deli ham
6 slices of swiss cheese
1/2 stick melted butter
2 large eggs beaten
1 cup Parmesan cheese
1 (10 1/2 can) condensed cream of chicken soup
1/2 cup dry wine
Pound chicken to about 1/3 inch thick. Place ham on chicken then the swiss cheese. roll up and secure with a toothpick. Dip each chicken breast into a mixture of the melted butter and beaten egg. Then roll in parmesan cheese and chill chicken in refrigerator for one hour. In skillet sprayed with Pam, sauté chicken on all sides. Place browned chicken in a slow cooker; add soup mixed with wine. Cover and cook on low for 4 to 5 hours. Turn to high and thicken sauce with cornstarch or Xanthan gum. Cook an extra 10 minutes. 9 carbs

Recipe submitted by Edith Weil

SALADS: ASPARAGUS AND BASIL SALAD(click here to print)

Asparagus and Basil Salad
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes...
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper
Steam asparagus for 5-7 minutes until fork tender
Place asparagus, tomatoes, avocado and basil in a large bowl
Stir in olive oil, lemon juice and mustard
Sprinkle with salt and pepper

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

Recipe submitted by Edith Weil

APPETIZER/MAIN DISH: MEXICAN DIP(click here to print)

Mexican Layered Casserole or Taco Dip
1 pound lean ground beef
1/2 medium chopped onion
2 cloves garlic, pressed in garlic press
1 block of cream cheese softened
chopped tomato
chopped lettuce
shredded cheddar cheese

Brown beef with onion and garlic until fully cooked. Drain fat. Add the taco seasoning mix. When fully cooked and mixed pour into a square casserole dish and let cool for at least 5 minutes. Spread softened cream cheese on the top, making sure it is spread evenly over the top of the ground beef. Sprinkle shredded cheese on top. Put tomatoes and lettuce over the cheese. Add salsa or taco sauce if desired.  Serve with pork rinds

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

Recipe submitted by Edith Weil

VEGETABLE SIDE DISH: SPAGHETTI SQUASH TOPPINGS

MY SPAGHETTI SQUASH TOPPINGS





This is how I make my spaghetti squash. Heat up your shredded squash, set aside as much as you want for your plate and stir in 3 tbsp. heavy cream, 3 tbs. butter, 1 tbs.of garlic powder, and 1/4 cup grated or shredded Parmesan cheese. Delicious!

SLOW COOKER: PUMPKIN CHILI(click here to print)

PUMPKIN CHILI

Servings:
Servings 4

4-6

Servings

Units: US | Metric

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 yellow bell pepper, chopped
• 1 garlic clove, minced
• 1 lb turkey, ground
• 1 (15 ounce) can tomatoes, diced
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon pepper
• 1 dash salt
• 1/2 cup cheddar cheese, shredded (optional)
• 1/2 cup sour cream (optional)

Directions:

1. 1
   In a large skillet heat oil and saute the vegetables (onion - garlic) until tender and then stir in turkey and cook until browned. Spoon into crockpot.
2. 2
   Stir in tomatoes and pumpkin.
3. 3
   Stir in seasoning (chili powder - salt).
4. 4
   Cover and cook on low for 4-5 hours.
5. 5
   Serve topped with cheese and sour cream, if desired.  serves 4; 16 g. carbs         *www.food.com*

MAIN DISH: MOCK SPAGHETTI(click here to print)

Mock Spaghetti
1 pound ground chuck
1/2 pound fresh mushrooms
1/2 cup chopped onion
1 (8 ounce can) tomato sauce...
1 (16 ounce can) Italian plum tomatoes
1 clove garlic, pressed
1/4 tsp.oregano
1 tbs. chopped parsley
oil spray
1 pound fresh bean sprouts, rinsed and drained

Wipe mushrooms with a clean, damp cloth. Slice and set aside. Brown meat in a large skillet over medium high heat. Pour off fat and add mushrooms and onion. Cook until tender. Add remaining ingredients except bean sprouts. Reduce heat and simmer, covered, until sauce thickens. Lightly spray large skillet with oil spray, add bean spouts, cover an cook over medium high heat just until tender-crisp. Serve meat sauce over the hot sprouts. Serves 6; 17 g. carbs.

Recipe submitted by Edith Weil

THANKSGIVING: GARLIC MASHED "POTATOES"(click here to print)

GARLIC MASHED POTATOES(FAUX)

Ingredients:

• 2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
• 1 head garlic
• 1 tablespoon olive oil
• 1 (14 ounce) box of classic Philadelphia Cream Cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
• 1/4 cup sour cream
• 4 tablespoons butter
• milk or cream, if needed
• salt
• white pepper
• chives (fresh or dried)
• onion powder
• garlic powder (totally optional, this is for garlic-holics)

Directions:

1. 1
   Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
2. 2
   Separate head of garlic into individual cloves.
3. 3
   Toss in olive oil and wrap tightly in small piece of aluminum foil.
4. 4
   Bake in 350°F (180°C) oven for 45 minutes.
5. 5
   When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
6. 6
   Mash the roasted garlic with a fork.
7. 7
   .
8. 8
   Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.

6 carbs; serves 12

*www.food.com*

THANKSGIVING: CRANBERRY SAUCE(click here to print)

Cranberry sauce

2 1/2 cups fresh cranberries
1 1/2 cups water
1 package sugar free lemon or orange Jello
6 packets Splenda
2 tbs. orange liquor
1 tbs. sugar free raspberry pancake syrup

Cook cranberries in water over low heat until they pop. Drain and press through sieve and add boiling water to make 1 1/2 cups liquid. Dissolve jello, splenda liqueur and syrup in hot liquid. Add cranberry pulp if desired. Chill until firm. slice to serve. serves 8; 6.0 carbs

Atkins Cookbook 1994

THANKSGIVING : LOW CARB STUFFING BREAD(click here to print)

• LOW CARB STUFFING BREAD
• 
  
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• 
  
• 
  
• 2 1/2 cups almond meal
• 1/3 cup powdered egg whites (these are optional, but create a dryer bread which is less likely to get soggy. If you don't use the powdered, add an extra egg and use 1/3 cup water instead of 1/2 cup)
• 1 Tablespoon baking powder
• 1 Tablespoon poultry seasoning, such as Bell's Seasoning
• 1/2 teaspoon salt
• 1/2 cup (1 stick) melted butter
• 2 eggs
• 1/2 cup water
• sugar substitute equal to 2-3 teaspoons sugar

• Prep Time: 5 minutes
• Cook Time: 30 minutes

• Total Time: 35 minutes

Preparation

Heat oven to 350 F.

Butter the bottom of a large loaf pan - if desired, line the bottom with parchment paper and butter or oil that as well.

1) Mix dry ingredient together (a whisk works well).

2) Add wet ingredients and mix well.

3) Pour into loaf pan.

Bake for 35 to 45 minutes until top is lightly browned (if you insert a toothpick into the loaf and it comes out clean, you can remove it from the oven.)

When cool enough to handle, remove from pan and break into large chunks. Let cool. At this point, I like to leave it out to dry for a few hours, or put it in a low oven. You can cut it into cubes first, if you'd like, or after it dries out a bit.
Use to make low-carb stuffing.   5 carbs serves 12

*www.lowcarbdiets.about.com*