Monday, December 22, 2008

Omelet Three Layer Vegetable

This recipe may look large, but it is so good! It takes about 30 minutes to cook everything up, but well worth the effort. As I always say, I love traditional recipes with a twist, and this is definitely one of them.

1 tsp margarine
1 garlic clove, minced
1 cup broccoli
1/2 cup red pepper
1/2 cup carrot, shredded
1/3 cup green onions

1/2 cup cottage cheese
1 tbsp bread crumbs
1 tbsp Parmesan cheese
1.2 tsp Italian seasoning

1 1/2 tsp margarine
1 1/2 Real Egg Product

1/4 cup cottage cheese
1/3 cup tomatoes, chopped
Parsley (best if fresh)

Chop all vegetables into bite size pieces, and set aside.

In a Pan, on med-high, heat 1 tsp margarine. Add garlic, and other vegetables that need to be "sauteed together", until tender. Pour into a bowl, and mix in all ingredients in the "cottage cheese mixture".

In same pan, on med, heat 1/2 tsp margarine. Add 1/2 cup egg product. Cook until almost set. Slide out Egg Mixture onto a oven safe platter.
Top with 1/2 vegetable/cottage cheese mixture.

For a second time, in the same pan, on med, heat 1/2 tsp margarine. Add 1/2 cup egg product. Cook until almost set. Slide out Egg mixture, onto top of previously spread out vegetable mixture. Top with remaining vegetable/cottage cheese mixture.

For a third time, in the same pan, on med, heat 1/2 tsp margarine. Add 1/2 cup egg product. Cook until almost set. Slide out Egg mixture, onto top of previously spread out vegetable mixture. Top with cottage cheese, then sprinkle with tomatoes.

Place in oven at 425 for 5 minutes.

Sprinkle with parsley. Cut into wedges and serve.

Per Serving (Makes 4)
130 calories, 9 g carbohydrates, 3 g fat, 2 g fiber 16 g protein

Click for a Vegetable Stir Fry Recipe

Sunday, December 21, 2008

Vegetable Stir Fry

I love vegetables! This dish is so quick, it takes 30 minutes, (including chopping the vegetables), till it is served on the table.

If you choose to use frozen or canned vegetables, then this meal takes even less time. Quick, Easy, and Delicious.

1 tbsp olive oil
1/4 cup sliced onion
1 cup broccoli
1 cup cauliflower
1 cup chopped zucchini
1/2 cup chopped raw beets
1 cup chicken broth
1 cup spinach
1 cup chopped tomatoes
2 tbsp water
2 tsp cornstarch
salt and pepper

In a frying pan, on med-high, heat up olive oil. Cook onion, until tender, Add broccoli, cauliflower, zucchini, beets, and chicken broth. Cover and cook until tender-crisp. Stir in spinach, and tomatoes.

In a small cup or bowl, mix cornstarch, water, salt and pepper. Mix into vegetables, and stir until sauce thickens. Serve

Per Serving (Makes 6)
53 calories, 6 g carbohydrates, 3 g fat, 2 g fiber, 3 g protein.

Click for a Jello Salad Recipe with a Twist

Saturday, December 20, 2008

Jello Salad Recipe with a Twist

I love to try new recipes, and this is a different twist then the traditional jello salad, and looks really easy! I am excited to add this recipe to our Christmas dinner this year. Try is out, and it might become one of your family favorites too!

1 1/4 cup vegetable juice
1 envelope unflavored gelatin
1 tsp beef bouillon powder
2 tbsp vinegar
1 tsp Worcestershire sauce
1 tomato, peeled
1/2 green pepper
1/2 cucumber, peeled and seeded
1 onion
1 garlic clove
1 stalk of celery

Pour 1/4 cup of vegetable juice into a saucepan on low heat, and sprinkle with gelatin. When gelatin is completely dissolved, stir in 3/4 cups vegetable juice, beef bouillon powder, vinegar, and Worcestershire sauce. Put into the fridge for about 30 minutes.

Meanwhile, in a blender, or food processor, puree remaining vegetable juice, 1/2 of the tomato, and all the remaining ingredients, except the celery.

Chop 1/2 of the remaining tomato, and the celery.

When gelatin mixture has set for 30 minutes, stir up the mixture. Add in the pureed, and chopped mixtures. Pour into a 6 cup mold, or bowl. Cover, and refrigerate for at least 3 1/2 hours, or until firm. Serve.

Per Serving (makes 6)
31 calories, 6 g carbohydrates, 1 g fiber, trace fat, 2 g protein.

Click for a Dip Herb Holiday Recipe

Thursday, December 18, 2008

Dip Herb Holiday

With the holidays coming, a great dip is a wonderful way to enjoy a low carb snack. This recipe is best if made at least one day ahead to allow flavors to combine.

1 cup cottage cheese
1/2 cup plain yogurt
1 green onion, chopped
1/2 tsp garlic powder
1/2 tsp celery seed
1/4 tsp mustard powder
1/4 tsp Worcestershire Sauce
pepper (to taste)
hot pepper sauce (to taste)

Blend all ingredients until smooth. Chill for 24 hours, then serve.

Makes 1 1/2 cups
Per Serving (1 tbsp) 11 calories, 0.7 g carbohydrates, 0 fiber, 0.2 g fat, 1.5 g protein

Click for Chicken Recipe Glazed

Wednesday, December 17, 2008

Chicken Recipe Glazed

This recipe takes just seconds to mix together, then throw over the chicken breasts, then place in the oven, and let the chicken cook. Only 3 g carbs per serving. Easy, tasty, and low carb!

2 tbsp apricot jam
2 tbsp orange juice
1 clove garlic
2 tsp soy sauce
1/2 tsp ginger
1/4 tsp mustard powder

1 lb chicken breasts

Mix together all the ingredients for the sauce. Spoon over chicken. Cook at 350 for 45 minutes, or until chicken is cooked through. Serve

Per Serving (Makes 4) 151 calories, 3 g carbohydrates, 3 g fat, 26 g protein, 0 fiber

Click for a BBQ Chicken Tenders Recipe

Tuesday, December 16, 2008

BBQ Chicken Tenders

I love chicken tenders, so much better then wings. (I hate to battle with the bones.) With this BBQ marinate, and cool dipping sauce, you are in for a great snack, or part of a delicious dinner.

1 lb chicken tenders

3 tbsp Hot Sauce
1/2 teaspoon paprika
1/4 cup red peppers

1/3 cup blue cheese dressing
14 cup sour cream
1 tbsp blue cheese, crumbled
1 red pepper, sliced

Arrange chicken in 11X7 inch oven safe dish.

Mix together first three ingredients in small bowl. Brush onto both sides of chicken. Cover and place in fridge for 30 minutes to 1 hour.

Preheat oven 375

Uncover dish, and bake until chicken is cooked (about 15 minutes).

Mix together dipping sauce. Serve

Per Serving (2 chicken tenders and 1 1/2 tbsp dipping sauce)
83 calories, 5 g carbohydrates, 2 g fat, 9 g protein, no fiber.

Click Here for a Healthy Snack Spread Hawaiian Recipe

Monday, December 15, 2008

Healthy Snack Spread Hawaiian

Pineapple Mango, and Cream Cheese all together. Yummy as a treat! Watch the serving size!

3 oz cream cheese, softened
1/2 cup sour cream
8 oz crushed pineapple, drained
1/4 cup mango chutney

Beat everything together until well blended. Can be refrigerated for up to one week.

Per Serving (1 tbsp) 28 calories, 5g carbohydrates, 1 g fat, 1 g protein, trace fiber.

Click for a Health Snack of Deluxe Celery Sticks Recipe

Saturday, December 13, 2008

Health Snack of Deluxe Celery Sticks

If your looking for a something a little different to snack on or serve as an appetizer, then this is a great low carb recipe to try. It has a little of everything. A little bit of tuna, cabbage, carrots, and even zucchini.

12 (4 inch) celery sticks

3 oz Tuna
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/4 cup shredded zucchini
3 tbsp softened cream cheese
1 tbsp plain yogurt
1/2 teaspoon basil

In a small bowl mix together all Topping ingredients. Spread about 3 tbsp of the topping onto each celery stick. Serve.

Per Serving (1 stick)
32 calories, 3 g carbohydrates, 1 g fat, 1 g fiber, 3 g protein

Click Here to see How to Cook Liver Seasoned Recipe

Friday, December 12, 2008

Great Low Carb Menu Ideas and Entire Recipe Collection

I am still compiling the collection.
Please be patient, as I am gathering recipes Daily.
If you have any favorite Low Carb Recipes you wish to submit please email me.

Spinach and Cheese Omelet
Green Eggs and Turkey
Breakfast Pizza
Egg Bake Recipe with Vegetables
Vegetable Frittata
Vegetable Cheese Pie
Egg Drop Soup
Low Carb Quiche

Broiler Fish
Grilled Salmon with Yogurt
Dijon Salmon
Apple Tuna
Zucchini Salsa over Fish Fillets
Chunky Clam Chowder
Shrimp Creole
Slow Cooker Shrimp Soup

Lettuce Tacos
Lemon Chicken
Stuffed Chicken Breasts with Olive
Chicken Breasts with Lime
Cornbread Chili
Lettuce Turkey Bowls
Almond Coated Chicken
Chicken Salad
Slow Cooker Chicken Thai Soup
Slow Cooker Chicken with Apricot
Chicken Soup
Chowder Chicken and Vegetable Slowcooker
BBQ Chicken Tenders

Pork with Orange Marinate

Spicy Meat Balls
Healthy Sloppy Joe's
Dijon Sirloin
Steak Rub

Cold Tomato and Cucumber Soup
Quick Tortellini Soup
Chunky Clam Chowder
Egg Drop Soup
Slow Cooker Shrimp Soup
Pumpkin Soup
Slow Cooker Chicken Thai Soup
Chicken Soup
Chowder Chicken and Vegetable Slowcooker


Blue Smoothie
Easy Ice Cream
Shake of Cherry Blueberry
Shake of Strawberry Kiwi

Flaxseed Vinaigrette
Sunset Salad
Healthy Kid Snack of Low Carb Chef Salad
Chicken Salad

Spaghetti Squash
Spaghetti Squash Bake
Basic Spaghetti Squash
Spaghetti Squash with Cheese
Layered Spaghetti Squash

Peanut Butter Cookies
Spontaneous Salsa
Cottage Cheese Toast
Zucchini Snacks
Raspberry Mousse
Chili Popcorn
Healthy Kid Snack of Low Carb Chef Salad
Lettuce Turkey Bowls
Easy Ice Cream
Five Carb Peanut Butter Brownies
Cheesecake Recipe Strawberry Squares
Cheesecake Recipe Chocolate
Cheesecake Recipe Raspberry Pecan Bars
Individual Strawberry Cheesecakes
Ice Cream Sandwich Chocolate Peanut Butter Layered
Deluxe Celery Sticks
Healthy Snack Spread Hawaiian
BBQ Chicken Tenders

Slow Cooker Shrimp Soup
Slow Cooker Ratatouille
Chicken Soup
Slow Cooker Chicken Thai Soup
Slow Cooker Chicken with Apricot
Chowder Chicken and Vegetable Slowcooker


Apple Muesli
Sweet Potato Hash Browns
Alfredo Sauce
Sweet and Sour Veggie Pizza
Butter and Margarine Substitute
Homemade Pesto
Breakfast Ricotta Pancakes
Asparagus and Almonds
Curried Vegetable StirFry
Sauce Recipe for Homemade Salsa Berry Good
How to Cook Liver Seasoned

Wednesday, December 10, 2008

How to Cook Liver Seasoned

Cooking liver is best done using thin slices, and at a lower heat. The slower it is cooked the more tender, and less tough the meat is. On the other hand, don't cook liver too long, or it can become to dry. After a few times, you can find the right balance for your tastes!

When in need of iron, liver is the first thing anyone thinks of eating. For our bodies to absorb iron, vitamin B12 is also necessary. This is found in liver, making it easy for our bodies to absorb iron and use it efficiently.

Depending on the source (cow, lamb, pig), will depend on the nutritional value. If you are able to choose, you may want to purchase lamb liver. It has the higher amount of iron, and vitamin B12, then the typical cow liver.

1 tbsp rice flour
1 lb thinly sliced liver
1 tbsp oil
2 tbsp butter
1 chopped garlic clove
2 tsp chopped sage
1/2 cup chicken broth
salt and pepper to taste

In a large frying pan, heat oil, butter, and garlic. While heating garlic, in a small bowl, mix flour, salt and pepper. Coat the liver slices in flour mixture and place in pan. Cook for 1-2 minutes, then flip over. Pour in broth, and add sage. Cook for another 2 minutes. With tongs, remove the liver, and heat sauce to a boil. Cook sauce for about 1 minute, then pour over liver. Serve.

Per Serving: Makes 4
195 Calories, 4.2 carbohydrates, 23g protein, 8 g fat.

Click for Chowder Chicken and Vegetable Slowcooker Recipe

Tuesday, December 9, 2008

Chowder Chicken and Vegtable Slowcooker

2 cups cooked chicken breasts chopped
2 cups frozen broccoli
1 cup sliced carrots
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup corn
2 cloves garlic
1/2 tsp thyme
1 3/4 cups chicken broth
1 1/4 cups cream of potato soup
1/3 cup half and half

In a slowcooker, mix together chicken, and vegetables. Stir in spices, broth and soup. Cook until vegetables are tender and chicken is no longer pink. (About 5 hours on low).

Add half and half and cook on high or until heated through (about 15 minutes).

Per Serving (Makes 6)
188 Calories, 15 g carbohydrates, 2 g fiber, 22 g protein, 5 g fat

Click Here for a Sauce Recipe for Homemade Salsa Berry Good

Monday, December 8, 2008

Sauce Recipe for Homemade Salsa Berry Good

This is a quick homemade salsa that still has some kick, but also a fruity flavor. Great served with grilled pork, fish or chicken. This Berry Good Salsa, adds a wonderful variety of colors to your meal, and tons of healthy vitamins!

3/4 cup strawberries, chopped
1/3 cup blueberries, chopped
2 tbsp green peppers, chopped
2 tbsp carrot, chopped
1 tbsp onion, chopped
2 tsp cider vinegar
1 tsp jalapeno pepper, minced (use rubber gloves)
1/8 tsp ginger, ground

In a bowl add all the ingredients as you chop them. Mix well. Let stand for 20-30 minutes, while food is cooking to mix the flavors together. Serve over fish, chicken or pork.

Per serving (Makes 4)
19 calories, 5 g carbohydrates, 1 g fiber, trace protein, trace fat.

Click Here for a great Curried Vegetable StirFry recipe

Sunday, December 7, 2008

Curried Vegtable StirFry

I love to throw some vegetables into a large frying pan, and whip a stir fry up in just a few minutes. This is a tasty vegetable curry dish that is ready to serve in less then twenty minutes.

1 tsp oil
1 tsp curry
1 tsp cumin
1/8 tsp red pepper flakes
2 cloves garlic
3/4 cup red pepper, chopped
3/4 cup carrots, thinly sliced
3 cups cauliflower
1/2 cup water
1/2 tsp salt
2 tsp cilantro, chopped

In a large frying pan, at medium-high heat, heat oil, curry, cumin, and pepper flakes.

Stir in garlic, peppers, carrots, and cauliflower. Add 1/4 cup water, and cook at medium heat until water evaporates. Add another 1/4 cup, and cover. Cook for about 10 minutes, or until vegetables are tender-crisp.

Add salt, and cilantro. Serve.

Makes 6 servings
40 Calories, 7 g carbohydrates, 1 g fiber, 2 g protein, 1 g fat

Click Here for a Recipe for Ice Cream Sandwich Chocolate Peanut Butter Layered

Saturday, December 6, 2008

Ice Cream Sandwich Chocolate Peanut Butter Layered

When looking for that little bit of chocolate and peanut butter, this is the treat for you. It so simple to grab two thin chocolate wafer cookies, spread them with some peanut butter, and then sandwich a layer of vanilla ice cream in between. Quick, easy and only 14 g of net carbohydrates per serving.

2 chocolate wafer cookies
1 1/2 tsp peanut butter
3 tbsp vanilla ice cream (no-sugar added)

Spread the flat side of each cookie with peanut butter. Spoon softened ice cream onto bottom cookie, and top with other cookie.

Best if frozen for at least 1 1/2 hours. Can keep in freezer wrapped in foil for up to 5 days.

Per Serving (Makes 1 sandwich)
129 Calories, 15 g carbohydrates, 1 g fiber, 4 g protein, 7 g fat

Click Here for a Recipe for Individual Strawberry Cheesecakes

Friday, December 5, 2008

Individual Strawberry Cheesecakes

Making individual cheesecakes is a new way to serve a favourite traditional dessert.

1 cup sliced strawberries
10 packs of sugar substitute
1 tsp vanilla
1/2 tsp orange peel
1/4 tsp fresh ginger
8 oz cream cheese
1/2 cup sour cream
2 tbsp sugar
16 vanilla wafers

In a bowl mix together strawberries, and only one package of sugar substitute, just a 1/4 tsp vanilla, orange peel, ginger. Let this sit for at least 15 minutes.

While the strawberry mixture is sitting, using a electric mixer, cream together cream cheese, sour cream and 9 packages of sugar substitute, and sugar. Add 3/4 tsp vanilla. Beat until smooth.

Divide cream cheese mixture into 8 individual bowls. Crumble 2 vanilla wafers onto top of each bowl. Spoon strawberry mixture on top.

Makes 8 bowls

Per Serving: 205 calories, 15 g carbohydrates, trace fiber, 3 g protein, 15 g fat

Low Carb Cheesecake Recipe Raspberry Pecan Bars

Wednesday, October 15, 2008

Low Carb Cheesecake Recipe Raspberry Pecan Bars

There is so many different ways to use cream cheese! All of them are delicious! This Low Carb Cheesecake Recipe makes Raspberry Pecan Bars that are to die for!

1/2 cup butter, softened
1 cup flour
1/2 cup brown sugar
1/2 cup pecans, finely chopped
8 oz cream cheese
1/4 cup sugar
1 egg
1 tbsp milk
2 tbsp lemon peel
1/3 cup raspberry jam

Beat butter until smooth. Add flour, brown sugar, and pecans. Beat this until well blended. Press mixture into the bottom of a 9 inch greased square pan. Bake at 350F for 15 minutes. Cool for 5 minutes.

Beat cream cheese until smooth. Add sugar, egg, milk, and lemon peel, until well blended. Pour mixture over crust.

Heat up jam in saucepan or microwave until smooth. Drizzle jam in a striping pattern over the cream cheese. Using a spoon, drag through the stripes, create a marbling effect.

Bake 20-25 minutes at 350F or until set. Cool. Cut into 32 squares.

Per Serving (1 bar) 105 Calories, 11 g carbohydrates, trace fiber, 1 g protein

Low Carb Cheesecake Recipe Chocolate

Tuesday, October 14, 2008

Low Carb Cheesecake Recipe Chocolate

Cheesecake is always something that is so smooth, and luscious, that is is hard to resist. This Low Carb Cheesecake Recipe is chocolate, also something hard to resist!

2 cups cottage cheese
3/4 cup liquid egg substitute
2/3 cup sugar
4 oz cream cheese
1/3 cup cocoa
1/2 tsp vanilla
2/3 cup yogurt
2 tbsp sugar
Sliced strawberries, or other fruit (optional)

Beat together until smooth, cottage cheese, egg substitute, sugar, cheese, cocoa, and vanilla.

Pour into a 9 inch springform pan sprayed with cooking spray.

Cook at 300F for 35 minutes or until edges are set.

While cooking, mix together yogurt, and sugar. Carefully pour over the entire cheesecake after the edges are set, and place in the oven for an additional 5 minutes.

Remove from oven, with knife loosen sides of cheesecake, before removing the springform pan.

Cool completely. Cover, then refrigerate, until chilled through.

Serve with sliced fruit if desired.

Per Serving (1 of 12 pieces) 93 calories, 7 g carbohydrates, trace fiber, 9 g protein

Low Carb Cheesecake Recipe Strawberry Squares

Monday, October 13, 2008

Low Carb Cheesecake Recipe Strawberry Squares

When looking for a treat for the holiday season coming, this is a great recipe for Low Carb Cheesecake Squares. This is a no bake recipe!

Remember that there is a great variety of berries out there! Experiment, with other combinations of berries, and make this amazing recipe fit your own tastes. Remember it is fun to try something new!

8 oz yogurt, strawberry flavored
8 oz cream cheese
Sugar substitute equivalent to 1/4 cup of sugar
1 packet of unflavored gelatin
2 tbsp water
1 cup chopped strawberries
1 tbsp sugar
1 cup sliced strawberries
1/3 cup granola

Beat together in a bowl yogurt, cream cheese, and sugar substitute until smooth.

In a separate bowl, mix water and gelatin together. Let it sit together for 2 minutes. Then microwave for 30-40 seconds. Beat gelatin into cream cheese mixture.

Stir together the chopped strawberries and sugar well. Add this to the cream cheese mixture.

In a 9 inch square pan, lined with plastic wrap, pour in the cream cheese mixture. Spread evenly, and place in the fridge for 1 hour or until firm.

When ready to serve, place sliced strawberries on top, and sprinkle with granola. Lift the squares out of the pan with plastic wrap, and cut into nine squares.

Per Serving (1 of 9 squares) 98 calories, 11 g carbohydrates, 1 g fiber, 7 g protein

Low Carb Recipe for Slow Cooker Chicken with Apricot

Wednesday, October 8, 2008

Low Carb Recipe for Slow Cooker Chicken with Apricot

I love slow cookers! I also love the flavor of apricots, and mustard on my chicken! This is so juicy and delicious! This low carb recipe for slow cooker chicken with apricots is somethings that everyone needs to try! Yummy!

2 1/2 lbs chicken pieces
1 tbsp oil
2 cup onion
4 cups frozen favorite vegetables
salt and pepper to taste
1/2 cup chicken broth
1/3 cup apricot jam, sugar free
2 tbsp tapioca
2 tbsp Dijon mustard
1/8 tsp allspice

Heat up oil in a frying pan. Place enough chicken to cover bottom of pan. Cook at medium high heat until brown. Flip and brown other side. Repeat with remaining chicken.

In a slow cooker, add onions, and favorite vegetables. Top with browned chicken pieces. Sprinkle salt and pepper to taste.

In a small bowl, mix together the remaining ingredients. Pour over chicken and vegetables. Cook for 8-9 hours on low, or 4 1/2 hours on high heat.


Per serving (makes 8) 247 calories, 13 g carbohydrates, 2 g fiber, 29 g protein (this is using 4 cups of carrots. If you use other vegetables, these numbers will change)

Low Carb Recipe for Slow Cooker Chicken Thai Soup

Tuesday, October 7, 2008

Low Carb Recipe for Slow Cooker Chicken Thai Soup

As always, I love to share those slow cooker recipes. I love how easy it is to put everything together the night before, or first thing in the morning, then dinner is ready whenever we are ready to eat! Scoop out and serve this low carb recipe for slow cooker chicken thai soup!

1 lb chicken pieces
4 cups chicken broth
4 medium carrots, sliced
1 large onion
1 tbsp ginger
3 garlic cloves, minced
1 tsp lemon peel
1/2 tsp red pepper flakes

15 oz coconut milk
1 diced pepper
8 oz mushrooms
1/4 cup chopped cilantro

In a slow cooker, combine chicken, broth, carrots, onions, ginger, garlic, lemon peel, and red pepper flakes. Cook for 6-7 hours at low heat, or 3 hours at high heat.

Stir in coconut milk, pepper, mushrooms, and cilantro. Let cook for 10-15 minutes more.


Per serving (makes 6) 328 calories, 15 g carbohydrates, 4 g fiber, 23 g protein

Low Carb Recipe for Asparagus and Almonds

Monday, October 6, 2008

Low Carb Recipe for Asparagus and Almonds

1 lbs asparagus
1 tbsp butter
2 tbsp sliced almonds
1 1/4 tsp cornstarch
1/2 cup water
3 tsp lemon juice
1/2 tsp beef bouillon

Snap off ends of asparagus and place in a small amount of boiling water. Cook for 3-5 minutes or until tender. Place on serving plate.

While asparagus is cooking, place butter and almonds into a small sauce pan. Cook medium heat until golden. Add in cornstarch, water, lemon, and bouillon stirring well between each ingredient.

Cook for two additional minutes after the sauce has become thick.

Serve sauce over asparagus.

Per Serving (makes 4) 73 calories, 3 g carbohydrates, 1 g fiber, 3 g protein

Low Carb Recipe for Slow Cooker Ratatouille

Sunday, October 5, 2008

Low Carb Recipe for Slow Cooker Ratatouille

After seeing the new ratatouille movie my kids were excited to hear that we were actually going to eat the real thing! This makes a great side or appetizer. Using the slow cooker saves time later!

3 onions, chopped
6 oz tomato paste
1 tbsp oil
5 drops stevia or 1 tbsp sugar substitute
2 cloves garlic, minced
1 1/2 tsp basil
1 tsp thyme
1/4 tsp pepper
4 tomatoes, peeled and chopped
2 zucchini, sliced
1 eggplant, peeled and cubed

Add all ingredients into a slowcooker. Cook on low for 7-8 hours, or 4 hours at high heat.
Serve hot or cold, or room temperature.

Per serving (1/4 cup) 7 g carbohydrates, 2 g fiber, 2 g protein

Low Carb Recipe for Chicken Breasts with Lime

Saturday, October 4, 2008

Low Carb Recipe for Chicken Breasts with Lime

Taking the five minutes to marinate this chicken in the morning or the night before, makes a quick and delicious chicken for lunch or dinner, that is amazingly moist, with a hint of lime and ginger flavor. Well worth the time and effort!

1 lime
2 tbsp soy sauce
1 garlic clove, minced
1 tbsp ginger
5 drops of stevia or 1 tbsp sugar substitute
2 chicken breasts (3/4 lbs total)
pepper to taste

Place lime in microwave for 20-30 second (helps with the juicing process). Cut in half, and squeeze juice from lime into a ziplock bag.

Combine in the ziplock bag the following: soy sauce, garlic, ginger, and sweetener. Place chicken breasts into the bag and coat well. Place in fridge and marinate at least 3 hours. (or overnight)

When ready to cook, take chicken out of marinate and cook until juices are clear. Marinate can be used for only the first few minutes to brush on the chicken, then must be discarded. (To insure that is it cooked well, and is not cross contaminating the chicken)


Per serving (makes 2) 2 g carbohydrates, 42 g protein

Low Carb Shake of Strawberry Kiwi

Friday, October 3, 2008

Low Carb Shake of Strawberry Kiwi

Adding a little cinnamon and ginger to this mix of strawberry and kiwi low carb shake may sound strange, but is a step you can not skip! Try something different!

4 tbsp strawberry kiwi crystal light soft drink
2 tbsp strawberry syrup (sugar free)
6 tbsp frozen strawberries, chopped
2 tbsp frozen kiwi, chopped
1 scoop protein powder
1/2 tsp cherry Jello powder (sugar free)
1/4 tsp cinnamon
1/8 tsp ginger

Place all ingredients into blender and mix well until smooth. Scraping sides of blender if necessary.

Low Carb Shake of Cherry Blueberry

Thursday, October 2, 2008

Low Carb Shake of Cherry Blueberry

This shake boasts less then 6 g carbs. It is great if your looking for a new way to change the traditional shake, into something new and refreshingly exciting.

4 tbsp diet cherry soda
2 tbsp cherry syrup (sugar free)
6 tbsp frozen blueberries
1 tsp cherry jello-o powder (sugar free)
1 scoop protein powder

Place everything in blender and mix together until smooth. Scraping sides if necessary.

Low Carb Recipe for Five Carb Peanut Butter Brownies

Tuesday, September 30, 2008

Low Carb Recipe for Five Carb Peanut Butter Brownies

Everyone deserves a treat every once in a while, and these Peanut Butter Brownies are only 5 carbs. This is a quick low carb recipe. It is two layers, but only cooked once, so their is no waiting for separate layers to cook. Baked in only 15 minutes.

First Layer
5 tbsp butter
1/4 cup cocoa
2 eggs
1/4 cup milk or cream
1/4 cup water
1 tsp vanilla
1/4 cup sugar substitute
3/4 cup whey protein powder
2 tbsp oat flour
1 table baking powder

Second Layer
1/4 cup peanut butter
2 tbsp butter
2 tbsp sugar substitute
1 egg
2 tbsp whey protein powder

Melt butter and cocoa together. Add remaining ingredients in first layer, and mix until just blended.

Pour batter into 8 inch greased pan.

Mix all ingredients for second layer well. Spoon over bottom layer in the pan.

Bake only 15 minutes.

Per serving (makes 16 servings) 5 g carbs, 1 g fiber, 12 g protein.

Low Carb Breakfast Ricotta Pancakes

Monday, September 29, 2008

Low Carb Breakfast Ricotta Pancakes

We tried these for breakfast one morning. If you watch the video you can see how easy it was to make them from scratch.

4 eggs
1 cup Ricotta cheese
1/2 teaspoon vanilla
1/3 cup soy flour
1 tablespoon olive oil
1/4 teaspoon stevia

In a bowl, beat eggs. Add ricotta, vanilla, flour, oil and stevia. Mix well. Using a tablespoon scoop, scoop batter into hot frying pan. Cook until brown on the bottom. Flip, and cook through.


Per pancake (makes 10 pancakes) 3 g carbohydrates, trace fiber, 5 g protein

Low Carb Recipe for Almond Coated Chicken

Sunday, September 28, 2008

Low Carb Recipe for Almond Coated Chicken

This low carb recipe for almond coated chicken was so good, my kids all asked for seconds! The crunchy coating was something different, but still delicious.

As you can see from the picture, we left our nuts a little on the coarse side. If you want a finer coating, just chop your nuts smaller.

4 chicken breasts ( approx 4oz each)
1 cup almonds
2/3 cup Parmesan Cheese
1/4 tsp pepper
3 tbsp flour
2 Eggs

Cut each chicken breast in half. Place the half a breast between 2 sheets of plastic wrap or zip lock bag, and hit with a heavy rolling pin until breast is about 1/2 inch thick.

Place almonds in a blender, and chop until nuts are coarsely ground. Mix with Parmesan cheese, and pepper. Place in a shallow plate.

In another shallow plate place flour.

In a third shallow dish, mix the eggs.

Take each chicken breast, and dip into flour, eggs, and then the nut mixture. Place nut coated chicken onto a baking sheet. Cook in oven at 350F for 45 minutes.

Per Serving (makes 4) 390 calories, 8 g carbs, trace fiber, 46 g protein

Low Carb Recipe for Chicken Salad

Saturday, September 27, 2008

Low Carb Recipe for Chicken Salad

With so many different low carb diets, different peoples likes and dislikes, and so many recipes that have been created, or have yet to be created, it is hard to find something everyone can enjoy. I hope that this chicken salad will be one you enjoy as much as we do.

I recommend using Dijon mustard, and not substituting with a regular mustard. It adds that hint of flavor that makes this salad something special.

This chicken salad is 16 grams of net carbohydrates per serving.

1/2 cup celery, chopped
1/2 cup mayo
4 tablespoons relish
2 tablespoon Dijon mustard
pinch black pepper
4 cups chicken, cooked, and cut into bite size pieces
Salad Greens

Mix well the first 5 ingredients into a large bowl. Then add the chicken. Cover the bowl and place in the fridge for later.

Serve over salad greens.

Per serving(makes 4) 410 calories, 16 g carbohydrates, 1 g fiber, 41 g protein

Low Carb Recipe for Chicken Soup

Thursday, September 25, 2008

Low Carb Recipe for Chicken Soup

Slowcooker chicken soup has 16 grams of carbohydrates, and 5 grams of fiber per serving.

This recipe is for a large slowcooker so extra soup can be frozen or set aside for another meal, saving you time and effort later.

2 cups dry chickpeas (garbanzo beans)
4 chicken breasts
3 cups diced carrots
2 large onions
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon pepper
2 tablespoon chicken bouillon
8 cups water
2 cups spinach

Place the chickpeas in a saucepan and cover with an extra two inches of water. Bring to a boil and simmer for 10 minutes. Then turn off the heat and let beans sit in pot for another hour.

While beans are sitting, place whole chicken breasts in the bottom of slowcooker. Add each ingredient in order in slowcooker on top of chicken. Turn slowcooker up to high and set timer for four and a half hours. When chickpeas have sat for the hour, pour them into the slowcooker as well.

Then timer has gone off, remove whole chicken breast, and chop into bite size pieces. Place back into soup.


Per Serving. (makes 12) 16 g carbohydrates, 5 g fiber, 7 g protein

Low Carb Recipe for Pumpkin Soup

Wednesday, September 24, 2008

Low Carb Recipe for Pumpkin Soup

This beautiful orange pumpkin soup will remind you of Homemade Pumpkin Pie. It is made in only 15 minutes, and has 5 ingredients. Quick, easy, and delicious.

15 oz canned pumpkin
14 oz chicken broth
1 cup half and half cream
1 tablespoon sugar substitute
1/2 teaspoon pumpkin pie spice

In a saucepan mix all ingredients, and heat up.


Per Serving (makes 6) 86 calories, 8 g carbohydrates, 3 g fiber, 3 g protein

Low Carb Recipe for Steak Rub

Tuesday, September 23, 2008

Low Carb Recipe for Steak Rub

Adding this rub to your steak, takes very little time, but adds tons of flavor. Most spices are low in carbs, and are a great way to add new zing to old favorite meals.

4 teaspoons chili powder
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon pepper
4 boneless steak, 6 oz

In a small skillet cook together the first 4 ingredients for 1 minutes. Let spices cool.

Take spices, and rub all over the steaks.

Grill steaks for 11-18 minutes depending on how you like to eat your steak. Another choice is to pan fry, or place in oven and cook until done to the way you prefer.


Per Serving (1 steak)
267 calories, 2 g carbohydrates, 1 g fiber, and 38 g protein.

Low Carb Recipe for Pork with Orange Marinate

Monday, September 22, 2008

Low Carb Recipe for Pork with Orange Marinate

One small orange can change your plain pork chop into a soft, tender chop, with a hint of orange flavor hidden in it's flesh. It is great grilled on the BBQ, or just as quick in the frying pan.

1/4 cup freshly squeezed orange juice,
1 tablespoon grated orange peel,
2 tablespoons soy sauce,
2 cloves garlic, minced,
4 boneless pork chops.

In a large ziplock bag, place the first 4 ingredients. Seal bag and mix well.

Add pork chops, and seal again, and mix so that the chops are coated. Place in refrigerator for several hours. Flip over several times. (if able).

Take chops out of bag, and throw away marinate. Grill or pan fry chops until cooked through or about internal temperature reaches 160F.


Per Serving (1 chop)
253 calories, 1 g carbohydrates, 0 g fiber, 37 g protein.

Low Carb Recipe for Homemade Pesto

Saturday, September 20, 2008

Low Carb Recipe for Homemade Pesto

You can use low carb pesto on grilled vegetables, or in a sauce. It is great brushed onto fish, or chicken. It even can be added to a vinaigrette salad dressing, or even used a spread to give added flavor.

This recipe can be kept in the fridge for up to a week, so make it, use it, and experiment all the different ways it can be used.

1 clove peeled garlic
1 cup fresh basil
1/4 cup Parmesan cheese
1/4 cup fresh parley
3 tablespoon olive oil

In a blender, chop and mix everything except oil. Slowly add the oil while the blender is still going. Scrape sides if need.

Store in a covered container in fridge for up to a week.

Tip: for extra flavor add 1 tablespoon of pine nuts in blender before adding oil.
(Beware of Allergies)

Makes 1/2 cup pesto
Per Serving (2 1/2 tablespoons) 1 g carbohydrates, trace fiber, 3 g protein

Low Carb Recipe for Slow Cooker Shrimp Soup

Friday, September 19, 2008

Low Carb Recipe for Slow Cooker Shrimp Soup

Taking a few minutes to mix everything in the slow cooker in the morning or the night before, can help when in a hurry to serve dinner later. The wonderful smells that fill the air are enough to get your mouth watering and stomach growling.

28 oz canned chicken broth
28 oz canned whole tomatoes, drained and chopped
8 oz canned tomato sauce
1 onion, chopped
1/2 green pepper, chopped
1/2 cup orange juice
2 1/2 oz canned mushrooms
1/4 cup olives, sliced
2 cloves garlic, minced
1 teaspoon basil
2 bay leaves
1/4 teaspoon fennel seeds
1/8 teaspoon pepper
1 pound shrimp

The night before, or in the morning place all ingredients except shrimp into a slow cooker. Cook on Low for at least 4 hours. Add shrimp 30 minutes before serving.

Per Serving (makes 6 servings) 12 g carbohydrates, 2 g fiber, 21 g protien

Low Carb Recipe for Easy Ice Cream

Thursday, September 18, 2008

Low Carb Recipe for Easy Ice Cream

When craving ice cream, but want something healthier, this is great alternative. It is not as thick as store bought ice cream, but is delicious. Only three ingredients needed!

It can be made with stevia for even less carbs, (reduce carbs by 5 g per serving) and the benefit of no added sugar.

1 3/4 cups frozen raspberries, (not frozen in syrup or juice)
2-3 tablespoons powdered sugar
1/2 cup whipping cream

In food processor, with a metal blade, mix frozen raspberries for about 15 minutes, or until the raspberries look like crumbs.

Add sugar, and mix until all blended together.

With machine still going, add cream slowly.

Serve when everything is well mixed.

Per Serving (makes 3 servings) 15 g carbohydrates, 3 g fiber, 2 g protein, 193 calories.

Low Carb Quiche

Wednesday, September 17, 2008

Low Carb Quiche

This quiche is crustless, but still delicious. My kids loved it enough to ask for more!

It takes only a few minutes to mix everything together, then you get to sit back and let it cook. On the table in one hour, but only 10 minutes of work.

1/2 cup milk
2 eggs
1/3 cup whole wheat flour
1 tsp baking powder
1 tsp nutmeg
pinch pepper
2 cups frozen spinach
1/4 cup chopped onion
1 cup cottage cheese
2/3 cup grated cheese
1/2 cup Parmesan cheese

Mix together well milk, eggs, flour, baking powder, nutmeg, pepper.

In a separate bowl, mix spinach, onion, and cheeses.

Pour cheese mixture into egg, and mix thoroughly.

Pour into greased 8x8 pan and bake at 350 for 45 minutes.


Per Serving (Makes 8 servings) 7 g carbohydrates, 14 g protein

Low Carb Recipe for Alfredo Sauce

Tuesday, September 16, 2008

Low Carb Recipe for Alfredo Sauce

Using cream cheese made this sauce creamy and smooth. It took hardly any time to melt down the cheese, and mix with the other ingredients. We served ours on vegetables, but it would be great over spaghetti squash as well.

8 oz cream cheese
3/4 cup Parmesan cheese
1/2 cup olive oil
1 1/2 cups cream
1/2 teaspoon pepper
1 tablespoon minced garlic
1 teaspoon oregano

In a medium sauce at medium heat, chop cream cheese into cubes. Add all the other ingredients. Using a whisk, continue to cook and mix until cream cheese melts and all ingredients are blended together.


Per Serving (12 servings of 2 tablespoons) 2.3 g carbohydrates

Low Carb Snack Idea of Lettuce Turkey Bowls

Monday, September 15, 2008

Low Carb Snack Idea of Lettuce Turkey Bowls

This is so quick and easy that even kids can throw it together in minutes. Using lettuce, instead of tortillas makes this a healthier snack choice. It can be eaten as a lunch for one person or can be a low carb snack idea for more then one.

1/2 cup cheddar cheese, grated
3 slices deli turkey, chopped
1 tablespoon cream cheese
1 tablespoon dill pickle, chopped
1/2 teaspoon mustard
6 lettuce leaves

In a bowl, mix grated cheese, turkey, cream cheese, dill pickle and mustard.

On a plate set out 6 lettuce leaves. Scoop mixture out of bowl and evenly onto leaves.

Pick up leaves with mixture and eat like a taco. Enjoy.

Entire recipe 5 g carbohydrates, 1 g fiber

Healthy Kid Snack of Low Carb Chef Salad

Sunday, September 14, 2008

Healthy Kid Snack of Low Carb Chef Salad

This salad is so simple, but for kids it is just challenging enough. They will love the idea of boiling their own egg, grating their own cheese, and cutting their own meat, to make this single serving easy low carb chef salad recipe.

1 egg

1 cup torn lettuce, lightly packed
1/3 cup ham sliced into thin strips
1/3 cup deli turkey sliced into thin strips
1/2 cup cheddar cheese, grated

Place the egg in sauce pan and cover with water. Bring to a boil and cook another 10 minutes. Take pot from stove and carefully place in the sink. Run cold water over the egg until egg has cooled enough to touch. Peel egg and cut into quarters.

Put lettuce into a bowl, and sprinkle with ham, turkey, and cheese. Place egg quarters on top.


Per recipe 5 g carbohydrates, 1 g fiber.

Click Here for a Easy Low carb Recipe for Egg Drop Soup

Saturday, September 13, 2008

Easy Low carb Recipe for Egg Drop Soup

If you want a single serving, hot quick lunch, or just a quick snack, this bowl of Egg Drop Soup is an easy low carb recipe. Made in only minutes.

1 1/2 cups chicken broth
1/4 cup peas
1 green onion
1/2 tsp soy sauce
1 large egg

Mix chicken broth, peas, green onion and soy sauce into a small pot, and heat until just boiling.

Break an egg into a cup, and beat slightly with a fork. While stirring the soup, slowly pour egg into the pot. Serve when egg is cooked.

Per Recipe 7.5 g carbohydrates, 2 g fiber

Click Here for a Low Carb Snack of Raspberry Mousse Recipe

Friday, September 12, 2008

Low Carb Snack of Raspberry Mousse

When you want something a little sweet, this low carb snack has only 4 g carbs per serving and no added sugar.

3/4 cup boiling water
1 package sugar-free raspberry jello
3/4 cup cranberry juice, sugar-free
1 teaspoon grated lemon peel
1 cup whipping cream

In a bowl, mix thoroughly boiling water, and jello. Add cranberry cocktail and lemon peel. Place in fridge until partially set, about 30 minutes.

In another bowl, beat cream with an electric mixer until stiff peaks form.

Carefully mix whipped cream into jello mixture until just combined.

Serve into 4 bowl and chill 3-4 hours.

Per Serving (serves 4)
219 calories, 2 g protein, 4 g carbohydrates, 0 g fiber, 82 mg cholesterol

Thursday, September 11, 2008

Low Carb Snack of Chili Popcorn

When your in the mood for something quick, but want a low carb snack, this can do it for you!

The cheddar cheese really is what really adds that extra little bit to make the chili flavor come alive.

It can even be stored up to 3 days. this gives you the excuse to make lots, and put it away for another day, or to share it while watching movies together.

2 tablespoons melted butter
1 teaspoon chili powder
1/8 teaspoon minced garlic
1/4 cup cheddar cheese, grated
8 cups popped popcorn ( about 1 cup unpopped)

In a small bowl mix butter, chili powder, garlic together. Drizzle over warm popcorn. Sprinkle with cheese, and mix together.

Stores in refrigerator for 3 days.

Per 1/2 cup serving 3.7 g carboydrates, 0.7 g fiber

Wednesday, September 10, 2008

Egg Bake Recipe with Vegetables

Baked eggs are truly
a quick way to make enough for everyone without standing at the stove all morning!

Serve with salsa for an extra bit of flavor.

There is so many different combinations of vegetables that you can add to make this good for you and your family.

Think of this as a great way to finish partially used bags of frozen vegetables, or a way to empty out your refrigerator of vegetables that need to be used before they go rotten.

12 eggs
1/4 cup water
1/8 teaspoon pepper
2 cups frozen vegetables (I like broccoli and cauliflower)
1 tablespoon basil
2 tablespoon olive oil

Preheat oven to 400F. Spray 15x10x1 inch pan with olive oil or cooking spray.

In a bowl beat together eggs, water, and pepper. Pour eggs into pan. Bake 8 minutes or until set.

While eggs are cooking, defrost frozen vegetables. Cut up into bite size pieces. Stir in oil, and basil.

When finished cooking, cut eggs into six squares. Using a spatula, lift one square out onto a plate. Spoon 1/4 cut vegetables on top, and fold egg in half, to cover top of vegetables, making a rectangle shape.


Per Serving -5 g carbs, 1 g fiber
(serves 6)

Tuesday, September 9, 2008

Low Carb Recipe for Layered Spaghetti Squash

Preparing the squash then layering in individual bowls or a large family size glass bowl creates an interesting look and gets the taste buds going, before even lifting the fork to eat.

1 large spaghetti squash cooked and prepared
1 cup ricotta cheese
3/4 pound ground meat (your choice)
3/4 cups mozzarella cheese
1 1/2 cups spaghetti sauce
1/4 cup parmesan cheese

Cook squash.

Cook meat.

Heat ricotta cheese in microwave.

Heat up spaghetti sauce.

Layer in a large bowl, or in individual bowls, squash, ricotta cheese, meat, mozzarella cheese, spaghetti sauce, then parmesan cheese.


Per Serving (serves 4) - 14 g carbohydrates, 6.6 g fiber

Monday, September 8, 2008

Low Carb Recipe for Spaghetti Squash with Cheese

This is also a really quick dinner especially if squash is cooked ahead of time. If you like cheese, and squash this will quickly become a favorite dish!

1 large spaghetti squash cooked and prepared.
1/4 cup Parmesan Cheese
1/2 cup Mozzarella Cheese, grated
1 cup tomatoes, chopped
1/3 cup chopped fresh parsley

Mix all ingredients in microwave safe dish or oven safe dish. Microwave for 2-5 minutes, or heat in oven for 5-8 minutes until all ingredients are hot and cheese is melted.


Sunday, September 7, 2008

Low Carb Recipe for Basic Spaghetti Squash

This recipe is a good starting point. It is a place to get ideas, and think of new things to add to your squash. All you need is:

Flesh from 1 large spaghetti squash, (about 5 cups)
Miscellaneous ingredients of your choice.

After cooking and preparing the squash, start pulling out all the ingredients you like or feel like adding today, and mix it all together, and serve warm.

This can be any amount to your taste any of the following:

Garlic, salt, pepper and other herbs and spices that you like, fennel, dill, curry, red pepper flakes

Meat choices are endless, ground beef, ground turkey, diced chicken, pork strips

For cheeses there is Parmesan, Feta, Cheddar, mozzarella, blue

Vegetable choices are also endless, zucchini, beans, tomatoes, spinach, Swiss chard, broccoli, peppers

If you are adding tomato sauce, put it on at the end as a garnish. This will prevent the squash from becoming mushy.

Have fun, enjoy and try new things!

Saturday, September 6, 2008

Low Carb Recipe for Spaghetti Squash Bake

If you like spaghetti squash, you will like this!

It is so quick and easy to put together. Bake the squash ahead of time, then throw the ingredients together, and serve to the table only 10 minutes later. Makes a great lunch or dinner! Or use the leftovers for a snack!

1/4 cup chicken broth
1 cup sliced mushrooms
2 cups spinach
1/2 fresh tomato chopped
1 clove garlic minced
1 cup cooked spaghetti squash
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/4 cup grated cheese

Preheat oven to 350F.

In a bowl, mix together all the ingredients except cheese. Pour into a casserole dish. Sprinkle with cheese. Bake in the oven for 10 minutes or until heated through.


Per Serving - 3.3 g carbohydrates (serves 6)

Friday, September 5, 2008

Low Carb Recipe for Zucchini Salsa over Fish Fillets

Chunky pieces of zucchini, the spicy salsa, and the soft undertones of fish makes this quick dinner worth the 15 minutes it took to make it and worth the 4 g net carbs to eat it.

1 pound fish fillets, thawed
2 tablespoons butter or substitute
1/8 teaspoon pepper
1 cup salsa
1 zucchini cut into bite sized pieces

Place fish fillets onto a baking sheet. Brush with butter and sprinkle with black pepper. Bake in oven at 450F for 4-6 minutes for each 1/2 inch thickness of fish.

While fish is baking, in a sauce pan mix salsa, and zucchini. Bring to a boil, then turn down and cover. Cook until zucchini is tender but still crisp.

Serve salsa over fish.

Per Serving (serves 4)
131 calories, 22 g protein, 5 g carbohydrates, 1 g fiber, 44 mg cholesterol

Butter and Margarine Substitute

I was told somewhere, that if you but olive oil in the fridge or freezer that it will harden, and can be used as a substitute to real butter and margarine.

I decided to try this.

I poured a cup on oil into a bowl and put it in the fridge. It took several days to harden, but it eventually did. I use this all the time now. I have put it in the freezer when I wanted a batch made sooner, but then it still needed time to thaw.

I've used it on bread, and in hot vegetables. When baking, I just use straight olive oil instead of margarine, and it has worked every time so far.

Olive oil is high in antioxidants, vitamins K and E. It has been shown to lowers the bad cholesterol, without reducing the good cholesterol, reduce risks of heart diseases, improve circulation, prevent breast cancer and osteoporosis.

With all these great benefits, why would I use anything else??

Thursday, September 4, 2008

Low Carb Recipe for Lemon Chicken

Everyone will think you slaved all day in the kitchen when you serve this amazing creamy lemon flavored chicken breasts. All you really had to do, was set the chicken to marinate a few hours, and then placed it on the grill to cook 10-15 minutes . Easy, quick, and delicious.

4 skinless, boneless chicken breasts ( 1 pound total)
1/2 cup creamy Italian salad dressing
1 tablespoon shredded lemon peel
1/4 cup lemon juice
pinch pepper

In a Ziploc bag, pour in Italian dressing, lemon peel, lemon juice, and pepper. Mix together well. Add chicken breasts, seal completely and place in fridge for several hours. Turn bag occasionally (if you remember, or are around).

Pull out chicken from bag and place on grill. Cook for 5 minutes, then brush marinate on both sides.

Discard remaining marinate.
This is to make sure the marinate is cooked thoroughly and does not cross contaminate cooked food with raw chicken juices. Do not use again during the cooking process.

Cook for remaining 6-10 minutes or until internal temperature reaches 170F.


Per Serving (serves 4)
177 calories, 26 g protein, 2 g carbohydrates, 0 g fiber, 66 mg cholesterol

Wednesday, September 3, 2008

Low Carb Recipe for Dijon Sirloin

If you don't feel like dirtying the kitchen, this is a great recipe to try.

Sprinkle the meat with delicious seasonings. Place it on the grill, then spend a few minutes putting together a mouth watering Dijon Chive Sauce. The hardest park is waiting the 14 -22 minutes(depending on how you like your steak) to finish cooking!

4 boneless sirloin steaks, 1 inch cut
2 teaspoons garlic- pepper seasoning
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon fresh chives

Sprinkle only 1 1/2 teaspoons on garlic-pepper over both sides of the steak. Place the steak on the grill. Cook until temperature of meat is to your liking.

Medium rare - internal temperature of 145F (approx 14-18 minutes).
Medium - internal temperature of 160F (approx 18-22 minutes).

While meat is cooking, in a small bowl mix 1/2 teaspoon garlic -pepper, sour cream, Dijon mustard, and chives.

When steaks are done, spoon sauce over top, and serve.

Per Serving (serves 4)
277 calories, 37g protein, 2g carbohydrates, 0g fiber, 114mg cholesterol

Tuesday, September 2, 2008

The Best 5 Ways to Cook Spaghetti Squash

Spaghetti Squash is a great way to feel like your eating a pasta dish.

When cooked, a fork can easily poke through the skin, and the flesh will easily separate into long strands with a fork. The average 4 pound squash will give you about five cups of flesh. Use the "spaghetti" right away, or place in freezer bags in the freezer for use at another meal.

These best five ways to cook spaghetti squash are in the order of cooking time. If you have all day, set the crock pot on, or if you like that fresh baked smell to fill the house, bake it in the oven. If you just want to get it done and start eating as fast as you can, I would suggest the microwave. Try out all the different ways and see what you like best!

#1 - In the Crock Pot - Pick a squash that can fit in your crock pot whole. Pole holes through the shell with a fork, and place in the crock pot. Add a couple of cups of water, and cook on low for 8-9 hours or until fork pokes through skin easily.

#2 - In the Oven, Whole - Poke holes in the skin several times with a fork. Place the entire squash in the oven. Cook at 375F for about 1 hour, or until soft.

#3 - Boil in a Pot - Find a pot big enough to hold your squash. Fill with enough water to cover the whole squash and set to boil. When the water is boiling, add the squash and cook 20-30 minutes until fork pokes through skin easily.
#4 - In the Oven, Halved - Cut the squash in half lengthwise, and scoop out the seeds. Place open sides down onto a baking sheet and place in the oven. Cook at 375F for 20-30 minutes or until skin is easily poked with a fork.

#5 - Microwave in a Dish - Cut the squash in half lengthwise, and scoop out the seeds. Place squash in a microwaveable dish with the open side up. Add a few cups of water, and cover with saran wrap. Cook for 10-12 minutes. Let it sit for 5 minutes covered, then test to see if it is done, and cook longer if needed.

I found that slicing the squash in half and scooping out the seeds first, before it was cooked was easier then scooping out the seeds after, and trying to sort out the flesh from the seeds when cooked together.

For the next few days I will be posting some great recipes to use Spaghetti Squash.

Don't forget to leave a comment, if y
ou have any great ideas on how to make a spaghetti squash into a delicious meal.

Saturday, August 30, 2008

Low Carb Recipe for Breakfast Pizza

With no crust, but a delicious assortment of flavors and aromas that gives this breakfast pizza a thumbs up!

1 onion, cut in half, then sliced thin (leaving half circles)
14 ounces canned tomatoes, drained
hot pepper sauce (to taste)
2 cloves garlic
2 teaspoon chili powder
6 eggs
1/8 teaspoon freshly ground pepper
1 cup shredded cheese, monterey jack
1 tablespoon cilantro

Preheat oven 400F.

In a large oven proof skillet, heat cook onions until tender.

Meanwhile, in a bowl mix together tomatoes, garlic, chili powder, and hot sauce.

When onions are tender, and slightly browned, remove from heat. Spread onions evenly in the base of the skillet. Spread the tomato mixture evenly over the top.

Break one egg into a small cup or bowl. Carefully pour the egg onto the top of the tomato mixture so not to break the yolk. Complete this with all the eggs. Sprinkle eggs with pepper.

Bake in oven for 20 minutes or until eggs are done to your liking. Sprinkle with cheese, and cilantro.

Serves 6.

Tip: We love to serve this with cooked bacon, or turkey bacon on the side! Add mushrooms, green peppers, or any thing you also like to eat with eggs.

Per Serving - 5.3 g carbohydrates

Friday, August 29, 2008

Low Carb Recipe for Healthy Sloppy Joe's

Using ground turkey instead of beef,with a dash of hot peppers, and this old favourite becomes something new.

Removing the top bun also reduces carbs for those people just starting to try and cut breads or starch portions from their diets.

Serve this quick dinner with a healthy portion of vegetables to 4 people.

1 pound lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
12 ounces tomato sauce
1 1/2 tablespoons Worcestershire Sauce
3 teaspoons chili powder (to taste)
1/4 teaspoon red pepper flakes (to taste)
2 hamburger buns

Cook ground turkey, onions and green pepper until meat is done ( about 10 minutes). Stir in remaining ingredients except the buns. Bring to boil, then simmer for 5-10 minutes until there is no longer liquid.

Serve on open face bun.

Per Serving
262 calories, 26 g protein, 20 g carbohydrates, 3 g fiber, 73 mg cholesterol

Thursday, August 28, 2008

Low Carb Recipe for Sunset Salad

Sunset is reflected into bright red peppers, orange sweet potatoes and light green celery; making this salad special.

Sweet potatoes may not be allowed on some low carb diets, but they are healthy alternative to regular potatoes, with 1/2 the carbs, and full of very important vitamins.

1 pound sweet potatoes
1/2 cups chopped celery
1/2 cup red peppers,
1/2 large onion chopped
1 tablespoon freshly chopped parsley
1/4 cup mayonnaise
2 tablespoons milk
1/4 teaspoon black pepper
1 1/2 teaspoon Dijon mustard

Peel sweet potatoes and cut into bite size chunks. Place in pot with a little water, and cook until able to prick with fork, but not mushy. Drain and cool in fridge while preparing next step.

Chop celery, pepper, onion, and parley.

In a small bowl mix all the remaining ingredients.

When potatoes are cool, add vegetables, and salad dressing.


Tip: make ahead and serve the next day allowing flavors to flourish.

Per Serving
(makes 6 servings)
95 calories, 1 g protein, 16 g carbohydrates, 2 g fiber, 3 mg cholesterol