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