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.

SAUTE TOGETHER
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

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

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

ON TOP
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

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

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

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.
Serve.

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

Low Carb Recipe for Easy Ice Cream

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.

Serve.

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

Low Carb Recipe for Cold Tomato and Cucumber Soup

This soup is great for a summer lunch or dinner when it is really hot. It takes only 10 minutes to make, but requires one hours to chill. Serves 4.

1 cucumber, peeled and chopped
1 tomato, peeled and chopped
1 tablespoon onion
1 clove garlic, chopped
1/4 teaspoon, curry
pinch nutmeg
pinch black pepper
1/2 cup water
1 tablespoon cider or wine vinegar
2-4 drops of hot pepper sauce
6 drops stevia (or 2 tsp of artificial sweetener)

In blender combine all ingredients one by one, and puree until smooth.

Pour into pitcher and chill for 1 hour.

Serve in bowls or mugs.


Per Serving
16 calories, 1g protein, 3g carbohydrates

Low Carb Recipe for Apple Tuna

This great lunch is made in only 10 minutes and serves 4.

My husband was not so sure about it, but one bite, and he was moaning in delight! The chunks of apple, and almonds made this sandwich special!

1 can tuna (6 oz), drained
1/4 cup mayonnaise, low fat
1/8 teaspoon black pepper
1/2 cup celery, chopped
1/2 cup apple, chopped
1/4 cup almonds, choppped
2 tablespoon onion, chopped
4 slices sprouted grain bread
8 thin tomato slices

Combine everything except bread, and tomato slices into a bowl and mix. Place tuna mix on top of a slice of bread, and top with 2 thin tomato slices. Serve


Per Serving
238 calories, 10g fat, 17g protein, 22g carbohydrates, 5g fiber, 18mg cholesterol

Low Carb Recipe for Chunky Clam Chowder

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This is a great soup for lunch or dinner. It is a chunky broth soup, not the traditional creamy clam chowder. It takes about 45 minutes from start to finish. Makes 5 servings.

2 cans (13 oz) Clams with juice
2 cups (approx) chicken broth
14 oz tomatoes, diced with juice
1 onion, chopped
2 small potatoes, chopped
2 stalks celery, sliced
1 carrot, sliced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 teaspoon oregano

Drain clams, setting clams aside, and saving liquid.

Add chicken broth to clam liquid to measure 3 cups of total liquid. Put into large stock pot.

Add all ingredients to pot except clams. Bring to boil. Cover and simmer approx 30 minutes, or until vegetables are tender. (Not over cooked)

Add clams and more water if soup is too thick, and bring to boil again for 1-2 minutes.

Serve in bowls.



Tip: Omit potatoes for an even lower carb meal.

Per Serving
224 calories, 2g fat, 26g protein, 26g carbohydrates, 3g fiber, 49mg cholesterol