These links are as much for me to remember them as they are anything....if you can use them, please do.
LowCarb Breakfast Ideas
LowCarb Snack Ideas
All of these are induction friendly (20 or less carbs per day).
Showing posts with label Low Carb. Show all posts
Showing posts with label Low Carb. Show all posts
Friday, January 29, 2010
Saturday, January 23, 2010
Fat Guacamole Devils
Fat Guacamole Devils | Mark's Daily Apple
This is a freaking great idea....but I could eat avocados 3 meals per day....
Posted using ShareThis
This is a freaking great idea....but I could eat avocados 3 meals per day....
Posted using ShareThis
Tuesday, October 27, 2009
Crock-Pot Cheeseburger Soup
I am on an endless quest to find more than 5 recipes that I can make in the crock-pot that everybody likes....okay, to find more than 1 recipe everybody likes. Really the only thing I have EVER made in the crock-pot that isn't met with disdain is the Pot Roast with Peppers. I have tried about a million other things--much to everyones distress--but to no avail. We eat most every possible kind of food and so do the kids, so you wouldn't think this would be so hard. We just universally don't like wet, tasteless meat and that is pretty much what I always end up with. We just have never gotten the "food is fuel" memo and still expect everything we make to taste like we worked all day at it. The best crockpot tip I was ever given was by a co-worker that told me I didn't have to add liquid at all. She was very right, and may I say that "her" crockpot bbq wings are always delicious. I have never had her luck with those, however....mine are always just slimy-ish.
So, as I was driving home from kid drop off this morning, I was already thinking about dinner. I had to stop at Walmart anyway and I REFUSE to buy meat there so I had to pick up just additions to what I had at home. I thought of some hamburger meat leftovers and thought I had been so creative by thinking of adding it to cheese soup for---wait for it----Cheeseburger Soup. But, alas, there are recipes for it all over the internet so I cant quit my job and write cookbooks for a living just yet. Bummer.
Anywhoo, I found one recipe without too much colorful stuff floating in it--that is always a deal breaker for the kiddos. I had to low-carbify it for our purposes and I have some mental block when it comes to "cheese food" and "velveeta", so I bought this stuff instead.
I like to feel, in my own twisted brain, like I am not l poisoning my children.....I probably still am, but at least this has the claim of being actual --though tasteless-- cheese.
So, this is really just a mismash of several recipes I found on the internet. I do not cook for low-fatness, just for taste and low-carbness so....here it is.....
Ingredients:
6 cups broth (I did 1/2 chicken and 1/2 beef)
1 pound browned ground beef
1 tsp garlic powder
1 packet onion soup mix
1 head of cauliflower chopped (just use 2 potatoes if you must)
To add at the end:
1 cup half and half
2-16oz blocks of processed american cheese, cubed
Put the first 5 ingredients in the crock-pot and cook on low for 6 hours. Turn crock-pot to lowest setting or just off about 30 minutes before serving and add the milk first, then the cheese. You dont want it boiling when you add the cheese or it will curdle, so add the milk first to cool it slightly. It will still be plenty warm to melt the cheese over the next half hour or so.
Garnish with tabasco sauce, crumbled bacon, sour cream....whatever.
___________________________________
PS.
We made this just as it says. We didnt garnish with anything and it was very good. Kinda like Cheeseburger Macaroni soup without the macaroni....same kind of taste. I should have taken a picture, but i didnt. We will definitely make this again because it is very simple and quite good. We didnt have any (carbs dontcha know), but this would be awesome with a big loaf of crusty bread for dipping.
So, as I was driving home from kid drop off this morning, I was already thinking about dinner. I had to stop at Walmart anyway and I REFUSE to buy meat there so I had to pick up just additions to what I had at home. I thought of some hamburger meat leftovers and thought I had been so creative by thinking of adding it to cheese soup for---wait for it----Cheeseburger Soup. But, alas, there are recipes for it all over the internet so I cant quit my job and write cookbooks for a living just yet. Bummer.
Anywhoo, I found one recipe without too much colorful stuff floating in it--that is always a deal breaker for the kiddos. I had to low-carbify it for our purposes and I have some mental block when it comes to "cheese food" and "velveeta", so I bought this stuff instead.
I like to feel, in my own twisted brain, like I am not l poisoning my children.....I probably still am, but at least this has the claim of being actual --though tasteless-- cheese.
So, this is really just a mismash of several recipes I found on the internet. I do not cook for low-fatness, just for taste and low-carbness so....here it is.....
Ingredients:
6 cups broth (I did 1/2 chicken and 1/2 beef)
1 pound browned ground beef
1 tsp garlic powder
1 packet onion soup mix
1 head of cauliflower chopped (just use 2 potatoes if you must)
To add at the end:
1 cup half and half
2-16oz blocks of processed american cheese, cubed
Put the first 5 ingredients in the crock-pot and cook on low for 6 hours. Turn crock-pot to lowest setting or just off about 30 minutes before serving and add the milk first, then the cheese. You dont want it boiling when you add the cheese or it will curdle, so add the milk first to cool it slightly. It will still be plenty warm to melt the cheese over the next half hour or so.
Garnish with tabasco sauce, crumbled bacon, sour cream....whatever.
___________________________________
PS.
We made this just as it says. We didnt garnish with anything and it was very good. Kinda like Cheeseburger Macaroni soup without the macaroni....same kind of taste. I should have taken a picture, but i didnt. We will definitely make this again because it is very simple and quite good. We didnt have any (carbs dontcha know), but this would be awesome with a big loaf of crusty bread for dipping.
Wednesday, June 24, 2009
Low Carb(ish) Coconut Cream Pie
My fine friend Ellen from work gave me THIS COOKBOOK at work last night (gracias) so I had to make something from it right off the bat. I found several options that intrigued me, but since a Walmart is my closest grocery store and it is the lamest store ever and I hate it--if not just for my own loathing, but in honor of Ellen and her overwhelming hatred of it-- I chose this recipe that sounded delish and that I had all the ingredients on hand. Walmart SUCKS!!
Anywhoooo, I didnt make the crust that was suggested in the book, though I think it would be probably very tasty. The shortbread cookie crust they suggested required actual shortbread cookies and guess what store decided to quit carrying all their sugar free cookie products today just to annoy me. So, I made the "traditional pie crust" from the book. It was pretty tasty, though I will say a bit of a wheat-y flavor since it was made with whole wheat pastry flour. A perfect pie crust texture though and held together well so you could actually pick up your piece of pie. I will definitely use the recipe again.
The filling was really really good. It would be good as just a pudding with whipped cream on top....that may happen sooner than later and would make this much less time consuming without the crust making and baking.
Anywhoooo, I didnt make the crust that was suggested in the book, though I think it would be probably very tasty. The shortbread cookie crust they suggested required actual shortbread cookies and guess what store decided to quit carrying all their sugar free cookie products today just to annoy me. So, I made the "traditional pie crust" from the book. It was pretty tasty, though I will say a bit of a wheat-y flavor since it was made with whole wheat pastry flour. A perfect pie crust texture though and held together well so you could actually pick up your piece of pie. I will definitely use the recipe again.
The filling was really really good. It would be good as just a pudding with whipped cream on top....that may happen sooner than later and would make this much less time consuming without the crust making and baking.
I say this is low carb(ish) because it is definitely not an everyday dish. A piece of this pie made with the shortbread crust would have 16 carbs. A piece of store bought coconut cream pie has 40+ carbs, more than half of which is pure sugar.
So, here is the recipe and both crust options.
Coconut Cream Pie
for the coconut layer:
1 1-ounce package sugar free instant vanilla pudding mix
1 cup low carb milk (or 1/2 cup heavy cream mixed with 1/2 cup water)
1 1/2 tsp coconut extract
1/4 cup unsweetened coconut, toasted, divided
3/4 cup whipping cream
for the whipped cream layer:
1 cup whipping cream
3 packets splenda
1/2 tsp vanilla extract
also, make one of the crusts below, bake and cool.
1. For coconut layer: In a small mixing bowl, whisk together the pudding mix, milk, coconut extract, and all but 1 tablespoon of the toasted coconut (reserve the rest for garnish at the end). Set pudding mixture aside. In a medium mixing bowl, using an electric mixer on med-high speed, whip the cream until soft peaks form. Add reserved pudding mixture to the bowl with cream and whisk until well combined. Refrigerate for 30 minutes.
2. For whipped cream layer: Whip cream, splenda and vanilla until stiff peaks form.
3. Assemble the pie by spreading the pudding mixture over the crust using a rubber spatula, then spooning the whipped cream mixture over the center of the pudding, spreading it to the edges. Sprinkle reserved coconut over the top.
Carbs are 11 per serving assuming you cut it into 8 pieces.
Traditional Pie Crust
1/2 cup wheat gluten flour
1/2 cup whole wheat pastry flour
1/4 cup almond flour
1 tbsp granular splenda
1 egg yolk, beaten
3 tbsp cold butter
3-4 tbsp very cold water
Preheat oven to 375. In a mixing bowl stir together the gluten flour, pastry flour, almonds and splenda. Stir in egg yolk with a fork and then the butter mashing it into coarse crumbs. Add the water a tbsp at a time until you can get the mixture to form into a ball. Let it rest for a few minutes while you spray your pie pan with some cooking spray.
Roll it out and put it in the pan--I am paraphrasing, obviously.
Bake for 15-20 minutes...watch it so it doesnt burn at the end, but good and brown is better than under done.
Carbs are 9 per serving assuming you cut it into 8 pieces.
Coconut-Shortbread Cookie Crust
24 Murray sugar free ring shaped shortbread cookies, crushed
1/2 cup unsweetened coconut
5 tbsp butter, melted
Preheat oven to 350. In a small bowl, combine all ingredients together. Spray pie plate (9 inch) with cooking spray, then pat crust mixture into bottom of pan.
Bake for 8 minutes, until nicely browned. Let cool before filling.
This is the crust I made before I baked it.
Filling and topping--pardon these awful pics, my regular camera battery was dead so these are phone pics!
And, finally, the finished product. It was yummy!
Let it be know that all of these recipes come from Everyday Low-Carb Desserts: Over 120 Delicious Low-Carb Treats Perfect for Any Occasion (Paperback)
by M.S. Kitty Broihier M.S. R.D. (Author)
Shout out to her!!
So, here is the recipe and both crust options.
Coconut Cream Pie
for the coconut layer:
1 1-ounce package sugar free instant vanilla pudding mix
1 cup low carb milk (or 1/2 cup heavy cream mixed with 1/2 cup water)
1 1/2 tsp coconut extract
1/4 cup unsweetened coconut, toasted, divided
3/4 cup whipping cream
for the whipped cream layer:
1 cup whipping cream
3 packets splenda
1/2 tsp vanilla extract
also, make one of the crusts below, bake and cool.
1. For coconut layer: In a small mixing bowl, whisk together the pudding mix, milk, coconut extract, and all but 1 tablespoon of the toasted coconut (reserve the rest for garnish at the end). Set pudding mixture aside. In a medium mixing bowl, using an electric mixer on med-high speed, whip the cream until soft peaks form. Add reserved pudding mixture to the bowl with cream and whisk until well combined. Refrigerate for 30 minutes.
2. For whipped cream layer: Whip cream, splenda and vanilla until stiff peaks form.
3. Assemble the pie by spreading the pudding mixture over the crust using a rubber spatula, then spooning the whipped cream mixture over the center of the pudding, spreading it to the edges. Sprinkle reserved coconut over the top.
Carbs are 11 per serving assuming you cut it into 8 pieces.
Traditional Pie Crust
1/2 cup wheat gluten flour
1/2 cup whole wheat pastry flour
1/4 cup almond flour
1 tbsp granular splenda
1 egg yolk, beaten
3 tbsp cold butter
3-4 tbsp very cold water
Preheat oven to 375. In a mixing bowl stir together the gluten flour, pastry flour, almonds and splenda. Stir in egg yolk with a fork and then the butter mashing it into coarse crumbs. Add the water a tbsp at a time until you can get the mixture to form into a ball. Let it rest for a few minutes while you spray your pie pan with some cooking spray.
Roll it out and put it in the pan--I am paraphrasing, obviously.
Bake for 15-20 minutes...watch it so it doesnt burn at the end, but good and brown is better than under done.
Carbs are 9 per serving assuming you cut it into 8 pieces.
Coconut-Shortbread Cookie Crust
24 Murray sugar free ring shaped shortbread cookies, crushed
1/2 cup unsweetened coconut
5 tbsp butter, melted
Preheat oven to 350. In a small bowl, combine all ingredients together. Spray pie plate (9 inch) with cooking spray, then pat crust mixture into bottom of pan.
Bake for 8 minutes, until nicely browned. Let cool before filling.
Carbs are 5 per serving assuming you cut it into 8 pieces.
This is the crust I made before I baked it.
Filling and topping--pardon these awful pics, my regular camera battery was dead so these are phone pics!
And, finally, the finished product. It was yummy!
Let it be know that all of these recipes come from Everyday Low-Carb Desserts: Over 120 Delicious Low-Carb Treats Perfect for Any Occasion (Paperback)
by M.S. Kitty Broihier M.S. R.D. (Author)
Shout out to her!!
Monday, May 4, 2009
Menu Plan Monday-5/04/09
Okay, last week's menu was a wash. I planned 6 days and we ate 2 of them. I was running around like a chicken all week and cooking was low on the totem pole. The only things I made from last week were the Shrimp and Grits and the Pot Roast. The rest would have gotten bumped to this week, but now I am not in the mood for any of it.
So, here is the new week's menu!
Monday--Burger Florentine
Tuesday--Grilled Fish Tacos with Low Carb Tortillas and homemade Guacamole
Wednesday--BBQ Chicken with homemade Alabama White BBQ sauce
Thursday--Chili
Friday--Out for our 16th Anniversary
Saturday--Turkey Legs and Yard long beers at the Renaissance Festival--it got cancelled last weekend due to rain, but we would have eaten this twice anyway!
Burger Florentine
by Dottie at the Low Carb Friends board
2 lbs ground beef
1/2 cup diced onion
1 bag frozen spinach*
8 oz cream cheese
1/2 cup heavy cream
1/2 cup parmesan cheese
Salt and Pepper
Brown ground beef and onions. Add spinach and cook until meat is done.
Meanwhile, cut cream cheese into several small cubes (ie break it into little pieces with your fingers). Add to cooked meat mixture along with cream, parmesan and salt and pepper. Cover pan with lid and cook a few minutes until cream cheese is softened then mix everything together well.
You could now bake this in a casserole for 20 minutes on 350 like the recipe says, but i never do. This is like hamburger helper for me and gets served right out of the skillet. Make sure you use enough salt and pepper...this stuff is awesome.
*(sub chopped broccoli if you dont like spinach, but spinach is waaay better)
Alabama White BBQ Sauce
from Low Carb BBQ Book by Dana Carpenter
1/2 cup mayo
3 tbsp white wine vinegar
1 tsp spicy mustard
1/2 tsp creole seasoning
1 clove crushed garlic
1 tsp prepared horseradish
Just whisk this alltogether and baste chicken with it. Turns an amber color when you smoke it on the grill.
Saturday, May 2, 2009
Low Carb Chocolate Pie
Today I tried a "Chocolate Pie" recipe I found with very high hopes. My results were not very good. It went together easily and things did look okay after the whipped cream was put on top.
That is when the issues began....well culminated. Problem one was that it never "thickened" even after being in the freezer for 2 hours. It was "no bake" so it was never hot. Two hours should have been plenty of time. It was the texture of, hmmmm.....I believe paste is the word i am looking for. Nice, thick paste. Then upon first bite it had chunks of chocolate in it. This seems like it would be a good thing, but it wasnt. Unsweetened chocolate flakes are utterly tasteless. It should have been fully incorporated into the base of the "pie" but as soon as the melted chocolate hit the creamy filling part it got cold and hard. I blame the entire fiasco on that darn chocolate. I think if it had been fully blended in there then it would have been fine.
This chocolate "pie" was not pie at all. My definition of pie is that I can get it out of the pan with a pie cutter and it look triangly on my plate. I need that more than I need fabulous taste from my pie. This was a big mess for me. More of a freezing cold and kinda gritty pudding. I am sad.
This all being said, the pictures of the original recipe of this look delicious and not at all gritty and weird. I think I need that girl to come over here and make me one because I have made a mockery of her recipe.
That is when the issues began....well culminated. Problem one was that it never "thickened" even after being in the freezer for 2 hours. It was "no bake" so it was never hot. Two hours should have been plenty of time. It was the texture of, hmmmm.....I believe paste is the word i am looking for. Nice, thick paste. Then upon first bite it had chunks of chocolate in it. This seems like it would be a good thing, but it wasnt. Unsweetened chocolate flakes are utterly tasteless. It should have been fully incorporated into the base of the "pie" but as soon as the melted chocolate hit the creamy filling part it got cold and hard. I blame the entire fiasco on that darn chocolate. I think if it had been fully blended in there then it would have been fine.
This chocolate "pie" was not pie at all. My definition of pie is that I can get it out of the pan with a pie cutter and it look triangly on my plate. I need that more than I need fabulous taste from my pie. This was a big mess for me. More of a freezing cold and kinda gritty pudding. I am sad.
This all being said, the pictures of the original recipe of this look delicious and not at all gritty and weird. I think I need that girl to come over here and make me one because I have made a mockery of her recipe.
Monday, April 27, 2009
Menu Plan Monday--4/27/09
I luckily had a little time at work this weekend to get this planned out on paper. We never managed to get the Shrimp and Grits done from last week, so that got bumped to tonight.
Luckily that makes me not have to grocery shop until tomorrow --which is good since my work schedule is crazy this week and I got absolutely zero sleep yesterday. Easy food for Tuesday since I will have worked the night before. Anyway, here it is. All low carb and a recipe or two to boot.
- Monday--Shrimp and Grits (mashed cauliflower subbing for the grits) with Spinach Salad
- Tuesday--Crockpot Pot Roast with Turnips and Green Bean Salad (the turnips peeled and cut up in crockpot in lieu of potatoes)
- Wednesday--Tangerine Up the Butt Chicken (recipe below) and Grilled Broccoli Salad (recipe below)
- Thursday--Grill Basket Lamb Kebabs with Grilled Summer Squash and Mushrooms (cut up a boneless lamb roast into cubes and marinade all day in ziplock bag. Cook on grill in grill basket to skip all the skewering)
- Friday--Portabello Mushroom Pizzas (top lg portabellos with pizza topping and bake...delish!)
- Saturday--Turkey Legs and Yard-long beers at Tennessee Renaissance Festival --it is the first weekend and kids and grandparents get in free!!
Orange-Tangerine Up the Butt Chicken
--from The Low Carb BBQ Book by Dana Carpenter
1 whole roasting chicken (3-4 lbs)
1 tsp salt
1 tsp splenda
1 drop blackstrap molasses
1 tsp chili powder
3 tbsp low sugar orange marmalade
1 can Diet Rite tangerine soda (wash that can!!)
2-3 tbsp oil
1 tsp spicy brown mustard
Light one side of gas grill. Rinse chicken and pat dry. Combine salt, splenda, molasses and chili powder in small bowl. Reserve half the mixture and rub the other half inside the cavity of the chicken.
Stir the marmalade into the reserved seasoning mixture. Open can of soda and pour out 2/3 cup. Add 1/4 of the cup that you poured off into the seasoning mixture and then drink the rest that you poured off.
Punch several more holes in the top of the soda can with a can opener. Spray the can with cooking spray and set it in a shallow baking pan. Carefully place your chicken down over the can, fitting the can into the cavity of the chicken. Rub down the chicken with olive oil.
Set your chicken, standing upright on the soda can on the side of the grill not over the fire. Close the grill and cook at 250degrees for 75-90 minutes or until juices run clear.
While chicken is roasting, add mustard to marmalade seasoning mixture. Use this to baste chicken with for the last 20 minutes or so.
Grilled Broccoli Salad
--Low Carb BBQ Book by Dana Carpenter
1 head fresh broccoli
2 tbsp olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
4 tbsp sesame seeds
Trim bottom of broccoli head and separate into large spears. Brush with a bit of olive oil and grill over medium fire until flecked with brown spots. Remove from fire.
Pt broccoli in a bowl and add rest of oil, vinegar, soy sauce and sesame oil. Stir it all up and let set for a half hour.
Meanwhile, toast your sesame seeds in a dry skillet over medium flame until they start to make a popping sound. Add to salad and toss to combine. Serve at room temp.
I had posted the Cauliflower recipe I will use tonight previously here.
Enjoy!!
Monday, April 20, 2009
Menu Plan Monday-4/40/09
I think I am going to attempt to do this. It makes my grocery shopping much easier and I buy way less expensive extras. Maybe next week I will get it done in a more timely fashion. This is an ongoing event over at the Organizing Junkie blog.
Monday-BBQ Chicken and Stir Fried Cabbage
Tuesday--Peperoncini Pot roast (yes, I checked that spelling!)*
Wednesday--Tuna Casserole made w/Dreamfields pasta and roasted Broccoli
Thursday--BBQ Ribs and Grilled Asparagus
Friday--Scampi Shrimp and Mashed Cauliflower (posing as grits) and a spinach salad
*Italian Beef (thank you Christy L.)
1 pot roast
1 packet onion soup mix
1 jar peperoncinis with juice
Pile it all in the crockpot and cook for 8 hours.
Delicious.
Monday, April 13, 2009
The best peanut butter ever
This stuff...
...it is a kind of extra special awesome that I cant even explain to you. If you see it, buy it. You wont be sorry. You dont need bread. This is for low carb spoon eating right out of the pantry. Only 3 carbs in 2 tbsp. Yummy!
...it is a kind of extra special awesome that I cant even explain to you. If you see it, buy it. You wont be sorry. You dont need bread. This is for low carb spoon eating right out of the pantry. Only 3 carbs in 2 tbsp. Yummy!
Wednesday, April 8, 2009
Low Carb on the go
We were out on the town running errands today and had a terrific lunch at Fattoush Cafe that I would highly recommend.
This is the Beef Gyro Meat Salad...
It was absolutely delicious. If you go, I also say get the Shangri-la Un-sweet tea and add Splenda. Very low carb and very awesome!!
As a little p.s. , get ya one of these... Venti sugar-free vanilla breve latte. Iced or not-both good!
This is the Beef Gyro Meat Salad...
It was absolutely delicious. If you go, I also say get the Shangri-la Un-sweet tea and add Splenda. Very low carb and very awesome!!
As a little p.s. , get ya one of these... Venti sugar-free vanilla breve latte. Iced or not-both good!
Some Recipes
I thought, after the last post, I would plod through my old 3 ring binder of low carb recipes and lay down some tried and true ones we have had a million times since doing low carb.
A couple of these are goofy simple but, as I hold to the fact making up recipes is not skill I possess, I had to see these I print to realize how simple these could be. I have made all of these and they are all yummy. I will put the recipe as written and give you any tweaks I do in pink.
Mashed Cauliflower "Potatoes"
Literally the only "potatoes" I ever make.
1 head of cauliflower or 1-2 frozen bags (fresh is better, but I do frozen all the time)
1/2 stick of butter (I totally use 1 whole stick, but that's me)
2 tbsp heavy cream (more-use to get proper consistency)
Salt and Pepper (a LOT!! of salt)
The key to making these a mashed potato consistency is cooking the crap out of the cauliflower. Put it in a sauce pan and cover with water. Boil until very soft--about 30 minutes. You should easily be able to squish a floret between your fingers.
Drain well--press the water out (like you would do tuna from a can). Put in a bowl with the butter and a teaspoon of salt. Beat with an electric hand mixer. I have the most luck with that...my kitchen aid stand mixer doesnt do as well. You need two-beater action. Beat until the butter is melted in and then add cream as you beat to get the right consistency. Also, probably add more salt and pepper. They taste remarkably like potatoes when properly salted--I always think they taste watery until I get the salt and pepper right.
14 net carbs for the entire recipe
Those are good alone, but also topped with
Hamburger Gravy
1 lb ground beef
1 small onion
cream
salt and pepper
Cook onion and ground beef until browned. Drain. Add cream to make a gravy-just enough to barely cover the meat. No need for flour, it will thicken up on its own after a few minutes.
Also good poured over green beans!
Chicken "Nachos"
Cooked chicken strips--leftovers, store-bought, deboned rotisserie chicken...all work
Shredded Cheese
Salsa-check carb counts!
Sour cream
black olives
guacamole
Put very hot chicken on a plate and top with cheese and nacho toppings. Eat. The end. The rotisserie chicken makes this VERY easy.
Carbs depend on your topping choices, but very few.
Burger Breakfast Scramble
1/2 lb ground beef or ground breakfast sausage
2 tbsp minced onion
3 ounces cream cheese
3 large eggs
salt and pepper
Brown ground meat in skillet with onions. Add cream cheese cut in little pieces to pan and cook over low heat until melted. Beat eggs with salt and pepper and pour into skillet with meat. Scramble until desired doneness.
6 carbs in whole recipe if using ground beef.
Easy Almond Pound Cake
1 cup butter
1 cup splenda (1 cup granular or 20 packets)
5 eggs
2 cups almond flour *
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond extract
Cream butter and splenda in large mixing bowl. Add eggs, one at a time, beating after each one. Add almond flour and baking powder a little at a time until well blended. Add extracts. Bake in 9 inch cake pan or loaf pan for 50 minutes at 350.
Can vary the flavor (banana or lemon) with different extracts.
47 carbs for whole cake
*"Almond flour" is just finely ground almonds and is nice to have for baked goods. Cheaper online, but locally Kroger, Whole Foods and Trader Joe's have it. Bob's Red Mill makes it. Also, make it yourself with blanched almonds and a food processor...you want it very finely ground.
3-2-1 Salmon
3 tbsp sugar free maple syrup
2 tbsp soy sauce
1 tbsp grated ginger
Place salmon fillets on greased foil. Whisk together and pour over salmon. Marinate up to 1 hr and then place on grill for 8-10 minutes--on the foil is fine.
My sister gets credit for this one.
Chicken Divine
2 cups cooked chicken, chopped
1 cup sour cream
1 tsp chicken bouillon
3/4 cup mayonnaise
1 tsp lemon juice
1 tsp curry powder
1 cup chopped broccoli
1 cup canned asparagus
3/4 cup cheddar cheese.
Spray 9X12 casserole dish with pam. Squeeze asparagus dry and layer on bottom of dish. Top with layer of broccoli and then a layer of chicken. Mix bouillon, mayo, lemon, and curry powder in a bowl and then spread evenly over chicken. Top with grated cheese. Bake 350 for 30 minutes.
30 carbs for whole pan...this is my favorite.
Low Carb Lasagna
I started to type this out, but it is easier to say this...
Make it like you always make it, just leave out the noodles. A little extra Mozzarella between layers will hold it together nicely. Like all lasagna, it is better the next day! You can use those Dreamfields Lasagna noodles if you choose, but it is just as good without them. I never use them for this.
The same idea as the lasagna goes for lots of things.
Seven layer dip--leave out the beans and do a thicker layer of chicken or beef on the bottom. Eat it with a fork.
Enchiladas--use low carb tortillas or none at all
Broccoli Salad/Cole slaw--use splenda instead of sugar and no raisins or other dried fruit.
Pizza--there are a million ways to fake this-recipes abound online. Easiest is to top a low carb pita, a low carb tortilla, or portabello mushroom on the grill. All tasty. Here is one for kicks...
Thin and Crispy Pizza Crust
Oven to 450. Combine 3 eggs, 3 cups mozzarella cheese, 1 tsp garlic powder, 1 tsp italian seasoning. Press evenly onto pam sprayed pizza pan. Bake at 45 until golden brown. About 10-15 minutes.
This is yummy, but i just ate it plain.
A couple of these are goofy simple but, as I hold to the fact making up recipes is not skill I possess, I had to see these I print to realize how simple these could be. I have made all of these and they are all yummy. I will put the recipe as written and give you any tweaks I do in pink.
Mashed Cauliflower "Potatoes"
Literally the only "potatoes" I ever make.
1 head of cauliflower or 1-2 frozen bags (fresh is better, but I do frozen all the time)
1/2 stick of butter (I totally use 1 whole stick, but that's me)
2 tbsp heavy cream (more-use to get proper consistency)
Salt and Pepper (a LOT!! of salt)
The key to making these a mashed potato consistency is cooking the crap out of the cauliflower. Put it in a sauce pan and cover with water. Boil until very soft--about 30 minutes. You should easily be able to squish a floret between your fingers.
Drain well--press the water out (like you would do tuna from a can). Put in a bowl with the butter and a teaspoon of salt. Beat with an electric hand mixer. I have the most luck with that...my kitchen aid stand mixer doesnt do as well. You need two-beater action. Beat until the butter is melted in and then add cream as you beat to get the right consistency. Also, probably add more salt and pepper. They taste remarkably like potatoes when properly salted--I always think they taste watery until I get the salt and pepper right.
14 net carbs for the entire recipe
Those are good alone, but also topped with
Hamburger Gravy
1 lb ground beef
1 small onion
cream
salt and pepper
Cook onion and ground beef until browned. Drain. Add cream to make a gravy-just enough to barely cover the meat. No need for flour, it will thicken up on its own after a few minutes.
Also good poured over green beans!
Chicken "Nachos"
Cooked chicken strips--leftovers, store-bought, deboned rotisserie chicken...all work
Shredded Cheese
Salsa-check carb counts!
Sour cream
black olives
guacamole
Put very hot chicken on a plate and top with cheese and nacho toppings. Eat. The end. The rotisserie chicken makes this VERY easy.
Carbs depend on your topping choices, but very few.
Burger Breakfast Scramble
1/2 lb ground beef or ground breakfast sausage
2 tbsp minced onion
3 ounces cream cheese
3 large eggs
salt and pepper
Brown ground meat in skillet with onions. Add cream cheese cut in little pieces to pan and cook over low heat until melted. Beat eggs with salt and pepper and pour into skillet with meat. Scramble until desired doneness.
6 carbs in whole recipe if using ground beef.
Easy Almond Pound Cake
1 cup butter
1 cup splenda (1 cup granular or 20 packets)
5 eggs
2 cups almond flour *
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond extract
Cream butter and splenda in large mixing bowl. Add eggs, one at a time, beating after each one. Add almond flour and baking powder a little at a time until well blended. Add extracts. Bake in 9 inch cake pan or loaf pan for 50 minutes at 350.
Can vary the flavor (banana or lemon) with different extracts.
47 carbs for whole cake
*"Almond flour" is just finely ground almonds and is nice to have for baked goods. Cheaper online, but locally Kroger, Whole Foods and Trader Joe's have it. Bob's Red Mill makes it. Also, make it yourself with blanched almonds and a food processor...you want it very finely ground.
3-2-1 Salmon
3 tbsp sugar free maple syrup
2 tbsp soy sauce
1 tbsp grated ginger
Place salmon fillets on greased foil. Whisk together and pour over salmon. Marinate up to 1 hr and then place on grill for 8-10 minutes--on the foil is fine.
My sister gets credit for this one.
Chicken Divine
2 cups cooked chicken, chopped
1 cup sour cream
1 tsp chicken bouillon
3/4 cup mayonnaise
1 tsp lemon juice
1 tsp curry powder
1 cup chopped broccoli
1 cup canned asparagus
3/4 cup cheddar cheese.
Spray 9X12 casserole dish with pam. Squeeze asparagus dry and layer on bottom of dish. Top with layer of broccoli and then a layer of chicken. Mix bouillon, mayo, lemon, and curry powder in a bowl and then spread evenly over chicken. Top with grated cheese. Bake 350 for 30 minutes.
30 carbs for whole pan...this is my favorite.
Low Carb Lasagna
I started to type this out, but it is easier to say this...
Make it like you always make it, just leave out the noodles. A little extra Mozzarella between layers will hold it together nicely. Like all lasagna, it is better the next day! You can use those Dreamfields Lasagna noodles if you choose, but it is just as good without them. I never use them for this.
The same idea as the lasagna goes for lots of things.
Seven layer dip--leave out the beans and do a thicker layer of chicken or beef on the bottom. Eat it with a fork.
Enchiladas--use low carb tortillas or none at all
Broccoli Salad/Cole slaw--use splenda instead of sugar and no raisins or other dried fruit.
Pizza--there are a million ways to fake this-recipes abound online. Easiest is to top a low carb pita, a low carb tortilla, or portabello mushroom on the grill. All tasty. Here is one for kicks...
Thin and Crispy Pizza Crust
Oven to 450. Combine 3 eggs, 3 cups mozzarella cheese, 1 tsp garlic powder, 1 tsp italian seasoning. Press evenly onto pam sprayed pizza pan. Bake at 45 until golden brown. About 10-15 minutes.
This is yummy, but i just ate it plain.
And last but not least, a soup. This is delicious. I served it at our Halloween party 2 yrs ago and it was eaten by everyone including the kids. It tastes nothing like you would expect.
Pumpkin and Sausage Soup
1-15oz can pumpkin-not pumpkin pie filling!
4 cups chicken broth
1/2 onion, minced
1 cup finely chopped fresh mushrooms
1/2 cup half and half
1 teaspoon minced garlic
1 tablespoon Italian Seasoning
1/2 pound breakfast sausage--that kind that comes wrapped in muslin in the breakfast sausage section is delicious. Hot or mild types are fine.
Brown sausage. Drain. Add the onion, garlic, mushrooms and herbs. Cook until veggies are limp. Stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the half and half and simmer another 10 minutes. Taste and add salt and pepper as needed.
Monday, April 6, 2009
Low Carb Land
How to manage this post? Do I just post recipes? Give advice? Lots of links? Hmmmmm....
Just so you know, this is going to be very long...
Here is my disclaimer. I am not a Dr or a nutritionist. I am a nurse and a maternity nurse at that so I have no credentials nutrition-wise whatsoever. Know this now.
That being said, I have been doing low carb for a good long while. Also, i am obsessive--I have covered this, I think. Think I am lying? Check this out, baby.
I have done so much research, message board lurking/posting, cookbook buying and cooking that it is more nuts than I am willing to fully let you in on. I have made things out of pork rinds that I am not even going to mention lest you know I am certifiably crazy (pork rinds are carb free). So, my plan is this. I am going to tell you what I do---you can do whatever floats YOUR boat. I will show you the things I think are essential to doing this for the long haul, at least at my house. I think it is a very healthy way to eat and I think it is not a diet but a way to eat healthy for life. I rarely ever make up my own recipes and if I do they are very trial and error and exceedingly simple. I am a cookbook reader, not a cookbook writer. Every recipe I post on here is taken from somewhere else, unless I specifically say otherwise. I will try to give sources if I have them, but if I dont, just know I love you whoever you are. Okay, blah, blah, blah....here we go.
About my low carbing
I am an Atkins advocate. His book is an easy read and makes this plan extremely clear. I really encourage you to read it--it is very cheap and readily available pretty much everywhere. The basics are here. Even if you just skim it, it is a valuable if not essential reference. Anyone who knows me knows I always have a book reference.
The reason I have always done Atkins is that it is the simplest. 20 carbs per day. The end. No calculation of protein grams, points (dont get me started on points) ,measuring portions or any of that whoo-ha. That is just too fiddly for me. Just a target of 20 carbs. Some people (not me) can go as high as 40-50 per day and still drop weight. Good luck with that. Other low carb plans are Protien Power, Sugar Busters, Carbohydrate Addicts Diet and South Beach. I have all of them and still like Atkins the best.
My basic everyday guidelines are this. No bread, no rice, no regular noodles. Try to eat at as many veggies as I can fit in for the day, but when in doubt, just eat protien. I eat a ton of eggs in many different configurations--and yes, my cholesterol is great(181). Potatoes and corn are NOT veggies (either is macaroni and cheese)--they are starches. No eating those. Carrots are best left out until you are all skinny because they are full of natural sugar and very carby. I dont like them anyway so it isnt a problem. Oh, no fruit except berries until you are all skinny either. No lowfat stuff unless it is the same carbs as the full fat. Fat free products are FULL of sugar to make up for the lack of tasty fat. I dont buy low fat anything. I also only buy real butter and only use olive oil.
Hints from me
1.Purge your house. Do not try to do this with a bag of Doritos falling on your head every time you open the pantry. You will so eat that and you know it. Either pitch it or give it away, but get rid of it.
I think this diet is extremely healthy and everyone in the house can and does eat this way WHEN THEY ARE AT HOME. We eat out enough and my kids go to grandparent's houses often enough that they can get cakes and fries elsewhere. I cook one dinner and you can take it or leave it. If you are capable of making the rest of the family loaded baked potatoes and sitting there while they eat them, you are a stronger woman than me. I just figure if they want that stuff they can order it at Outback.
2.Keep appropriate food on hand at all times. Stock your fridge and pantry. Cheese sticks, hard boiled eggs, sugar free jello, lunch meat, salad greens, tuna, ranch dressing, etc. Whatever you need...but keep it at the ready.
3.Find some recipes you like. They are everywhere. You need the supplies to make an easy dinner if you need to. Precooked meatballs, crockpot roasts, dinner salads with lots of protein. Just have a few options planned out so you dont start eating sandwiches.
4.Dont be hungry-ever. This is not stinking Weight Watchers. If you are hungry, eat something. Just make sure it isnt carby.
5.Read labels. Like, all of them. There is a ridiculous difference in carbs in different brands of food. Spaghetti sauce is a prime example. Leave the kids at home and read labels at the grocery store.
6.Plan for late night snacks and sweet cravings. Pork rinds and dip, deviled eggs, chicken salad...all of the above. More on the sweet stuff later.
7.Get past whatever it is that makes you think you need a starchy food on your table. Dinner is still dinner even if you dont have rice and bread. Hamburgers taste good without buns. Meatballs on a plate covered in sauce and cheese are delicious--noodles are not essential. Chicken parmesan doesnt need a side of pasta. That is just how it is, so deal with it. Stuff your husband full of enough steak and he will forget there is not a baked potato next to it.
8. Do not drink carbs. That is just stupid. Diet drinks only. Water, diet soda, unsweet tea or tea with sweetener. Coke zero and the Pepsi equivalent taste exactly like regular with zero sugar/carbs. There are 39 carbs in one CAN of regular Coke. Honestly, that is just silly.
9.Stop worrying about the fat. If you are truly eating low carb, you can eat fat and no worries. Also, if you eat low fat you dont worry about carbs (in that case you will be too busy being hungry to worry about much but that). You have to pick one or the other though. Eating lots of fat AND lots of carbs is BAD.
10.Eat some fish for heaven's sake. It is good for you.
Here is some extra stuff...this is getting stupid long...sorry.
This is our refrigerator. Dont look to close. If you click on the picture it will take you to my photostream that has tags to tell you the contents. TMI I know, but pretty low carb!
This is my rack of sugar-free syrups. Good for flavoring coffee, smoothies and homemade low carb baked stuff. Most are Torani (they sell them at World Market) or Davinci (you can find them usually in the food section of Marshalls or TJ MAxx). An online source is here. There is every flavor you can imagine. They sell very basic ones in the coffee section at Walmart --make sure you get the sugar free!!
I mentioned meatballs a time or two up there, so these are the ones currently in my freezer. Costco brand and they are 1 carb per meatball. We have them for dinner all the time. Fill a pan with them and pour heavy cream overtop. Put a lid on and cook until they are hot all the way through and the sauce is bubbly. Best Swedish Meatballs ever. 2 ingredients. Cant beat that. Skip the noodles.
I dont buy a ton of specialty products, but I always keep these. I have spent soooo much money trying to find protein bars that dont make me want to vomit and I have come up with just these out of all the ones in the universe.
1. Atkins Advantage Caramel Double Chocolate Crunch Bar
2. Atkins Advantage Caramel Chocolate Peanut Nougat Bar
That's it. The rest are crap. My sister likes the Smores one but i think they are yucky. These two above are really tasty and curb all candy cravings for me.
The Atkins Indulge Bars are all good. They are essentially just sugar free candy, but very good. There is a Mounds, a Payday and a Snicker variety...they arent called that, but that is what they are. Walmart has all of these in the pharmacy by the vitamins and those horrible slim fast drinks.
Pork Rinds and party peanuts. Both good for snacking. A little sidebar here...buy the "party peanuts". They have peanuts, oil, salt. If you read the "dry roasted peanut" label ingredients you will be stunned by the crap in there. Again, read labels.
Finally (you thought it would never end, didnt you?), Pasta. Here is your only option that doesnt taste nasty. Try as I might, I think wheat pasta is pasty and ick. This is Dreamfields Pasta. It is 5 carbs per serving and comes in Lasagna (shown here), spaghetti, elbows and ziti. I have served it to many, many people that had no idea. Why does it have so few carbs? I dont know...something to do with high protien flour or fiber or something. Dont ask me, but it is good so eat it.
They sell this locally at Kroger with all the other pasta and you can also order it online.
I thought I would leave you with one recipe. That is a very hard choice because there are so many great ones. I guess I will give you this since it can be breakfast, lunch or dinner. It is great leftover and you could eat it for breakfast all week.
It is paraphrased from George Stella's Livin' Low Carb Cookbook
Kitchen Sink Quiche
8 large eggs
1 cup heavy cream
salt and pepper to taste
2 cups shredded cheese--you pick which kind or mix and match
1 cup cooked meat (steak, hamburger, sausage, bacon, ham, whatever. Or skip it if you want vegetarian.)
1 cup chopped low carb veggies (broccoli, mushrooms, spinach, summer squash, asparagus, etc.)
Preheat oven to 350. Spray pie pan with cooking spray.
Mix eggs, cream, salt and pepper in a mixing bowl until well combined.
Spread meat out evenly in bottom of pie pan. Place veggies over meat and then completely cover in cheese. Press it down in the pan tightly. Pour egg mixture over the top and let it sink in.
Bake for 40 minutes or until top is browned and it is firm. Let rest 15 minutes before serving.
Very open to interpretation and very good.
Enjoy!
Just so you know, this is going to be very long...
Here is my disclaimer. I am not a Dr or a nutritionist. I am a nurse and a maternity nurse at that so I have no credentials nutrition-wise whatsoever. Know this now.
That being said, I have been doing low carb for a good long while. Also, i am obsessive--I have covered this, I think. Think I am lying? Check this out, baby.
I have done so much research, message board lurking/posting, cookbook buying and cooking that it is more nuts than I am willing to fully let you in on. I have made things out of pork rinds that I am not even going to mention lest you know I am certifiably crazy (pork rinds are carb free). So, my plan is this. I am going to tell you what I do---you can do whatever floats YOUR boat. I will show you the things I think are essential to doing this for the long haul, at least at my house. I think it is a very healthy way to eat and I think it is not a diet but a way to eat healthy for life. I rarely ever make up my own recipes and if I do they are very trial and error and exceedingly simple. I am a cookbook reader, not a cookbook writer. Every recipe I post on here is taken from somewhere else, unless I specifically say otherwise. I will try to give sources if I have them, but if I dont, just know I love you whoever you are. Okay, blah, blah, blah....here we go.
About my low carbing
I am an Atkins advocate. His book is an easy read and makes this plan extremely clear. I really encourage you to read it--it is very cheap and readily available pretty much everywhere. The basics are here. Even if you just skim it, it is a valuable if not essential reference. Anyone who knows me knows I always have a book reference.
The reason I have always done Atkins is that it is the simplest. 20 carbs per day. The end. No calculation of protein grams, points (dont get me started on points) ,measuring portions or any of that whoo-ha. That is just too fiddly for me. Just a target of 20 carbs. Some people (not me) can go as high as 40-50 per day and still drop weight. Good luck with that. Other low carb plans are Protien Power, Sugar Busters, Carbohydrate Addicts Diet and South Beach. I have all of them and still like Atkins the best.
My basic everyday guidelines are this. No bread, no rice, no regular noodles. Try to eat at as many veggies as I can fit in for the day, but when in doubt, just eat protien. I eat a ton of eggs in many different configurations--and yes, my cholesterol is great(181). Potatoes and corn are NOT veggies (either is macaroni and cheese)--they are starches. No eating those. Carrots are best left out until you are all skinny because they are full of natural sugar and very carby. I dont like them anyway so it isnt a problem. Oh, no fruit except berries until you are all skinny either. No lowfat stuff unless it is the same carbs as the full fat. Fat free products are FULL of sugar to make up for the lack of tasty fat. I dont buy low fat anything. I also only buy real butter and only use olive oil.
Hints from me
1.Purge your house. Do not try to do this with a bag of Doritos falling on your head every time you open the pantry. You will so eat that and you know it. Either pitch it or give it away, but get rid of it.
I think this diet is extremely healthy and everyone in the house can and does eat this way WHEN THEY ARE AT HOME. We eat out enough and my kids go to grandparent's houses often enough that they can get cakes and fries elsewhere. I cook one dinner and you can take it or leave it. If you are capable of making the rest of the family loaded baked potatoes and sitting there while they eat them, you are a stronger woman than me. I just figure if they want that stuff they can order it at Outback.
2.Keep appropriate food on hand at all times. Stock your fridge and pantry. Cheese sticks, hard boiled eggs, sugar free jello, lunch meat, salad greens, tuna, ranch dressing, etc. Whatever you need...but keep it at the ready.
3.Find some recipes you like. They are everywhere. You need the supplies to make an easy dinner if you need to. Precooked meatballs, crockpot roasts, dinner salads with lots of protein. Just have a few options planned out so you dont start eating sandwiches.
4.Dont be hungry-ever. This is not stinking Weight Watchers. If you are hungry, eat something. Just make sure it isnt carby.
5.Read labels. Like, all of them. There is a ridiculous difference in carbs in different brands of food. Spaghetti sauce is a prime example. Leave the kids at home and read labels at the grocery store.
6.Plan for late night snacks and sweet cravings. Pork rinds and dip, deviled eggs, chicken salad...all of the above. More on the sweet stuff later.
7.Get past whatever it is that makes you think you need a starchy food on your table. Dinner is still dinner even if you dont have rice and bread. Hamburgers taste good without buns. Meatballs on a plate covered in sauce and cheese are delicious--noodles are not essential. Chicken parmesan doesnt need a side of pasta. That is just how it is, so deal with it. Stuff your husband full of enough steak and he will forget there is not a baked potato next to it.
8. Do not drink carbs. That is just stupid. Diet drinks only. Water, diet soda, unsweet tea or tea with sweetener. Coke zero and the Pepsi equivalent taste exactly like regular with zero sugar/carbs. There are 39 carbs in one CAN of regular Coke. Honestly, that is just silly.
9.Stop worrying about the fat. If you are truly eating low carb, you can eat fat and no worries. Also, if you eat low fat you dont worry about carbs (in that case you will be too busy being hungry to worry about much but that). You have to pick one or the other though. Eating lots of fat AND lots of carbs is BAD.
10.Eat some fish for heaven's sake. It is good for you.
Here is some extra stuff...this is getting stupid long...sorry.
This is our refrigerator. Dont look to close. If you click on the picture it will take you to my photostream that has tags to tell you the contents. TMI I know, but pretty low carb!
This is my rack of sugar-free syrups. Good for flavoring coffee, smoothies and homemade low carb baked stuff. Most are Torani (they sell them at World Market) or Davinci (you can find them usually in the food section of Marshalls or TJ MAxx). An online source is here. There is every flavor you can imagine. They sell very basic ones in the coffee section at Walmart --make sure you get the sugar free!!
I mentioned meatballs a time or two up there, so these are the ones currently in my freezer. Costco brand and they are 1 carb per meatball. We have them for dinner all the time. Fill a pan with them and pour heavy cream overtop. Put a lid on and cook until they are hot all the way through and the sauce is bubbly. Best Swedish Meatballs ever. 2 ingredients. Cant beat that. Skip the noodles.
I dont buy a ton of specialty products, but I always keep these. I have spent soooo much money trying to find protein bars that dont make me want to vomit and I have come up with just these out of all the ones in the universe.
1. Atkins Advantage Caramel Double Chocolate Crunch Bar
2. Atkins Advantage Caramel Chocolate Peanut Nougat Bar
That's it. The rest are crap. My sister likes the Smores one but i think they are yucky. These two above are really tasty and curb all candy cravings for me.
The Atkins Indulge Bars are all good. They are essentially just sugar free candy, but very good. There is a Mounds, a Payday and a Snicker variety...they arent called that, but that is what they are. Walmart has all of these in the pharmacy by the vitamins and those horrible slim fast drinks.
Pork Rinds and party peanuts. Both good for snacking. A little sidebar here...buy the "party peanuts". They have peanuts, oil, salt. If you read the "dry roasted peanut" label ingredients you will be stunned by the crap in there. Again, read labels.
Finally (you thought it would never end, didnt you?), Pasta. Here is your only option that doesnt taste nasty. Try as I might, I think wheat pasta is pasty and ick. This is Dreamfields Pasta. It is 5 carbs per serving and comes in Lasagna (shown here), spaghetti, elbows and ziti. I have served it to many, many people that had no idea. Why does it have so few carbs? I dont know...something to do with high protien flour or fiber or something. Dont ask me, but it is good so eat it.
They sell this locally at Kroger with all the other pasta and you can also order it online.
I thought I would leave you with one recipe. That is a very hard choice because there are so many great ones. I guess I will give you this since it can be breakfast, lunch or dinner. It is great leftover and you could eat it for breakfast all week.
It is paraphrased from George Stella's Livin' Low Carb Cookbook
Kitchen Sink Quiche
8 large eggs
1 cup heavy cream
salt and pepper to taste
2 cups shredded cheese--you pick which kind or mix and match
1 cup cooked meat (steak, hamburger, sausage, bacon, ham, whatever. Or skip it if you want vegetarian.)
1 cup chopped low carb veggies (broccoli, mushrooms, spinach, summer squash, asparagus, etc.)
Preheat oven to 350. Spray pie pan with cooking spray.
Mix eggs, cream, salt and pepper in a mixing bowl until well combined.
Spread meat out evenly in bottom of pie pan. Place veggies over meat and then completely cover in cheese. Press it down in the pan tightly. Pour egg mixture over the top and let it sink in.
Bake for 40 minutes or until top is browned and it is firm. Let rest 15 minutes before serving.
Very open to interpretation and very good.
Enjoy!
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