This looks like a fantastic recipe to get your “spaghetti fix” in without the noodles!
http://www.ahomewithpurpose.com/?p=1838
Meat Roma Pie- (S)
Meat filling:
1 pound of hamburger or you could use ground turkey
1/2 cup of bell peppers
1 cup of sugar free tomato sauce
1/2 tsp. of garlic powder
1/2 tsp. of Italian seasonings
1 cup of mozzarella or provolone cheese
Italian Biscuit Topping:
1/3 cup coconut flour
2 Tbs. of flax meal
4 eggs
4 Tbs. of butter (softened)
1 tsp. of baking powder
1 tsp. apple cider vinager
1/3 cup of cheddar cheese
2 tsp. of Italian seasonings
salt
Tag Archives: Recipe
Fake Bisquick Recipe
I like this one because, aside from the protein powder, you don’t have to use 50 million ingredients, with most of them being so expensive you have to take out a second mortgage!
http://forum.lowcarber.org/showthread.php?t=245807
5 c almond flour
2/3 c whey protein
3 Tbsp baking powder
1 1/2 tsp cream of tartar
2 Tbsp splenda, granular
2 tsp salt
1 c lard (if you watch your transfats use butter)
Braised Venison Pepper Steak
This recipe would be fantastic with any naturally lean cut of meat!
http://www.backwoodshome.com/recipes/row061223.html
Ingredients:
1 1/2 lbs. venison steak shoulder or round steak
2 Tbsp. cooking oil
1 4 oz. can mushrooms
1 cup water
1 beef bouillon cube
2 Tbsp. soy sauce
1 Tbsp. sugar
1/4 tsp. garlic salt
1/4 tsp. pepper
1 green pepper, cut in strips
1 1/2 Tbsp. flour (just omit or use a thickener substitute of your choice)
1/4 cup water
Meyer Lemon Poppyseed Muffins AND Recipe Rant
First the rant, then the link and ingredients. I get most of the recipes I share via email (various blogs and groups). I typically set them aside until I have the time to post them here. Most do not include a link to the recipe (which can be frustrating but I usually find the recipe pretty quickly). I’m a stickler for giving credit where credit is due. I feel if some not only spent the time but the money on developing a recipe they enjoy enough to share, they should be given proper credit. So, the first recipe I wanted to share was a Lemon Poppy Muffin. I had no idea there would be SO many variations! So, I clicked on Images, thinking it would be easier to find that way. Well, I found the image … to the WRONG RECIPE! In other words, whoever posted this low carb recipe STOLE the photo from another website. How pathetic is that? If you don’t have a camera, do not post a picture stolen from another site, especially when the picture is of a non-low-carb version of your recipe. Just don’t post a picture at all! OR, if you have a horrible camera, do like I do and post awful pictures! The people will get the idea.
REMINDER for those who may be new here: When I share others’ recipes, I include the title, link, and ingredients only (and occasionally their picture of the food, linked to their website). You must go to the creator’s website to read the details.
Having said that, I went on the prowl for a properly credited recipe that was similar to my emailed version. I found one even better!
http://thenakedfig.squarespace.com/recipes/2014/3/11/meyer-lemon-poppyseed-muffins
Meyer Lemon Poppyseed Muffins
Ingredients:
2 cups almond flour
3 tbsp poppy seeds
1/2 tsp baking soda
1/8 tsp salt
3 tbsp coconut oil (or butter)
1/3 cup honey (vegans use agave or other liquid sweetener) (sugar substitute of your choice)
1/2 vanilla bean scraped (or tsp vanilla extract)
juice and zest of 1 meyer lemon
juice and zest of 1 regular lemon
1 egg, lightly beaten (vegans omit)
1 meyer lemon, sliced thinly and then cut into half-moons for topping (optional)
Almond Flour Wraps
So, if you’ve been following me long, you know I love tortillas and have been trying to work out in my head how to make some at home. Well, I came close today.
I took this recipe for Almond Flour Bread (http://mariamindbodyhealth.com/toasted-sub-sandwich-and-panini/), used 2 whole eggs instead of the egg whites, added at least another cup of almond flour, made the dough into balls about the size of racket balls (got 12), then floured a board and rolled them out. The taste has a hint of wheat flavor due to the psyllium husks and the texture is more spongy, like a wrap. These will do!
I don’t think I would change anything about these, since they aren’t omelets or crepes (yes, I have an attitude). I did notice they got more pliable (I could roll them out thinner) as time passed, so I think letting the dough rest covered for about 20 minutes would make a world of difference! UPDATE: Thinner is not better! I scrambled up some eggs and made a breakfast burrito. The last one I cooked (which I rolled out to about 10 inches in diameter) didn’t like the weight of the eggs. So, keep them rolled out to no more than 8 inches and you’ll be good. 🙂
Please note that when I said I added about a cup of extra almond flour, that truly is a guess. The original recipe is very wet, so I added about half a cup to the dough, then kept added to the board as I was rolling out the dough balls.
Thankfully, someone already put this bread recipe into MFP:
http://www.myfitnesspal.com/food/calories/bread-best-low-carb-bread-717728
Chicken with 40 Cloves of Garlic
I’ve seen many variations of this recipe but the first time I saw this (and made it) I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. This is fantastic! Of course, I don’t do low fat anything, so use regular chicken broth.
http://www.myrecipes.com/recipe/chicken-with-40-cloves-of-garlic-10000001065513/
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
Chopped fresh flat-leaf parsley (optional)
Fat Head Pizza
I’ve tried a number of pizza crust substitutes. Some were good but this one is the first one I can say tastes like some kind of bread. O.k. For all those old enough to know what I’m talking about, remember when frozen pizzas first came out? Remember the crusts were … thin and cardboard-like? That’s kinda what this crust reminds me of. My point is: IT TASTES LIKE CRUST! Not cheese, not egg, but actual crust. I doubled the recipe and spread it as thin as they suggested. I was thinking it might be o.k. to leave it a bit thicker but I could pick up the pieces and eat them … like pizza! Another bonus: if you grind your own almond meal (like me) and don’t quite get it all ground, those chunks of almond taste fantastic! lol AND I finally found parchment paper! This stuff just peeled off … I love it!
http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet
“JUST LIKE THE REAL THING” LASAGNA – Update
I am a bit of a lasagna snob. This is one of those items we never ordered in restaurants because hubby made the best. We used to make it about twice a year. Why twice a year? Because we don’t use ricotta. We use Pecorino Romano, real Parmesan, provolone, etc. That can get pricey (especially with the amounts we used) so it was always a special treat. I made this tonight for dinner. I took one bite and I cried. We can have lasagna again! We double the recipe because (since I usually don’t pay attention to such things when I first read a recipe) I knew a loaf pan was no where near enough food. We did this in a 9 x 13 pan and the noodles were enough for two generous layers (I would suggest putting something, like cookie sheet underneath the pan … it spilled over a bit). AND this is the last time I make something that asks for parchment paper when I don’t have any. I WILL GET SOME! I lost less than 1/4 of the noodles due to sticking to my insulated cookie sheet (which will be fun to clean off since I can’t soak it). At the bottom of this post is the MyFitnessPal information for this recipe. I also doubled the amount (feel fat and bloated but my tummy is happy).
http://peaceloveandlowcarb.com/2011/12/just-like-the-real-thing-lasagna.html
For the “Noodles” –
2 Eggs
4 oz. Cream Cheese – Softened
¼ Cup Parmesan Cheese – Grated
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
-For the Filling-
1 lb. Ground Beef
1 ½ Cups Low Carb Marinara Sauce – Divided
¾ Cup Mozzarella Cheese – Shredded
6 Tbs. Whole Milk Ricotta Cheese
1 Tbs. Minced Onion
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Dried Basil
1 tsp. Italian Seasoning
Listed on MyFitnessPal as “Peace Love and Low Carb – Lasagna”
Amounts are for 1/2 the original recipe:
Calories: 972 Carbohydrates: 19 Fats: 68 Protein: 114
Coconut Chicken Tenders – UPDATED
OMG! Take a look at these! If you can do coconut, I bet these are fantastic (might have to try these tonight with some chicken thighs)!
http://www.beyonddiet.com/recipes/Coconut-Chicken-Tenders?food=figs&utm_source=facebook&utm_medium=post&utm_content=CoconutChickenTenders
1 1/2 lbs chicken breast (cut into strips)
1 cup dried unsweetened shredded coconut
1/2 cup coconut flour
1/2 tsp Celtic Sea Salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/3 cup coconut oil
1 egg, beaten
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I haven’t even finished eating yet. I had to say just how f-ing tasty these are! The only thing I changed was doubling the pepper, garlic, paprika and added 1/2 tsp of chili powder, plus used boneless skinless thighs. Now, one thing to keep in mind is: coconut oil has a high burn point but actual coconut does not! I would suggest heating the oil on medium and let it get nice and hot before browning. My whole house is filled with the smoke from burning coconut but DAMN! This stuff is good!
Chile Colorado
Last night we were alone for dinner. Hubby was thinking Mexican but he wasn’t sure what I could eat. We hadn’t gone to our favorite Mexican restaurant since before August of last year and I was missing it! So, I thought about it and decided to look it up.
Our favorite meal is the number 1: beef taco (real with chunks of beef), beef enchilada, chili colorado, chile verde, chile relleno, beans and rice.
Chile Verde: Del Real Chile Verde has always been a staple, so that’s not an issue.
Chile rellenos are only dredged in corn starch, then dipped in beaten egg whites and fried, so that wasn’t a problem.
As for the taco I scraped out the meat (boy, was that good meat).
I did the same with the enchilada (and I just wouldn’t eat the beans and rice) but what about the chili colorado? Well, it turns out the only carbs in it are just from any peppers!
So, I found a recipe that is the closest to what I had for dinner last night. It was the best dinner I haven’t had to make in so long!
http://davidsfreerecipes.com/chili-colorado
Chili Colorado
Ingredients:
4lbs. chuck roast
1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat
Sauce Ingredients:
2 oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder