Monday, May 14, 2012
Italian Soda - Carb Free
italian soda: carbonated water + shot of sugar free flavored syrup
Italian Cream Soda Recipes
2 Tbs Sugar Free Coffee Flavoring
2 Tbs 1/2 and 1/2
- Fill the cup with Sodium free Seltzer. Yummy!I make a really yummy one with seltzer, half and half, and the kalhua flavored DaVinci syrup.I really like their kalhua flavoring and it makes a VERY indulgent tasting treatHERE IS A CARAMEL ONE -icesparkling water or club soda
1 1/2 oz Da Vinci Gourmet Caramel All Natural Syrup
1 oz Half and Half (optional)
Directions:
Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.
I have one of these almost every day and make it with club soda. My favorites are 1/2 DaVinci flavors mixed with 1/2 Walden Farms chocolate syrup. Like orange/chocolate, banana/chocolate, coconut/chocolate, english toffee/chocolate, dulce de leche/chocolate, etc., etAnother Italian Cream Soda using Club Soda
Ingredients
- 1 tall glass of ice
- 1 Tbs. fat-free cream or fat-free half-and-half
- 12 oz. can club soda, chilled
- 2-3 pumps sugar-free beverage syrup, flavor of choice
Instructions
- Put ice into glass
- In a separate glass, combine cream and syrup
- Pour cream mixture into glass of ice
- Add club soda and stir
Labels:
beverage,
Italian Soda,
low carb,
low carb beverage,
low carb Italian soda,
Low carb recipe,
recipe
Low Carb Pancakes
This recipe comes from teamfit4rever.com I thought it would be a great idea to post the recipe here so that people can enjoy a delicious pancake but not feel guilty about eating it or having it throw you off track.
Ingredients:
- 1 cup almond meal
- 2 eggs
- 1/4 cup water (for puffier pancakes, you can use sparkling water)
- 2 T oil
- 1/4 teaspoon salt
- 1 T sweetener
Preparation:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.Serve with sugar free maple syrup, some fat free whip cream and strawberries or other low carb topping.
Yield: Six 4-inch pancakes
Nutritional Information: Each pancake has 1 gram effective Carb, plus 2 grams of fiber, 6 grams of protein, and 155 calories.
This will turn your breakfast into a healthy meal that you will look forward to every single day. I hope you enjoy!!!
Labels:
low carb panckaes,
pancake recipes,
pancakes
Saturday, April 28, 2012
Hawaiian Chicken Salad
Recipe and photo by 24/7 Low Carb Diner (order her book!)
The cream cheese in the dressing base makes this really creamy. I got that idea from a similar salad on Allrecipes. Of course, to make this low carb, we must do without real pineapple and other fruits. This would be wonderful with some extra fresh fruit stirred in if you can afford the carbs. I think some jicama would make a nice crunch too.
This is simple to put together using Freezer Favorite chicken cubes. I used pineapple flavored Da Vinci sugarfree syrup, but you could easily sub some sweetener and a drop or two of pineapple flavoring. I used to have a bottle but haven't found it in the stores lately. Pineapple DaVinci is one of the flavors I like to keep around because it is great in sweet and sour sauces too. If you can't do sucralose, you should seek out an alternative flavoring.
Hawaiian Chicken Salad
2 cups precooked chicken cubes, thawed or cooled if freshly cooked
3 ounces cream cheese
3 Tablespoons mayonnaise
1/4 cup Pineapple sugargree Da Vinci syrup
1/4 cup dried unsweetened coconut
1 diced celery rib
1/4 cup diced red bell pepper
1/4 cup chopped nuts--walnuts, almonds or macadamia nuts
Warm the cream cheese and stir in the mayonnaise and the syrup until well blended. Add the coconut. Dice the celery and bell pepper finely. Add them to the chicken cubes. Stir the dressing in until everything is well coated. Chill for half an hour. Place chilled salad on lettuce leaves. Serves 4 as a light lunch or 2 hungry islanders.
Bacon and Lettuce Wraps
This recipe and photo are from the 24/7 Low Carb Diner website - You will want to visit her and like her on Faceobook! Lots of great recipes on there - this is a teaser so you know she knows what's good... bacon... cream cheese... yum!
Oven baked bacon is easiest to crumble into salads too. Even the fatty parts crisp up. I get the edge pieces since I prefer crisp. The aforementioned husband gets the bendable slices from the center of the pan. The kids get whatever. They are not as picky.
This time I was successful in getting three dishes from a pound of bacon. First, I made a wonderful scramble with bell pepper, mushrooms and spinach. (And duh, the eggs and bacon of course.) We also added a sprinkle of Jack cheese to melt on top. Next, I made the roll ups for my guys' lunch.
The fun thing with these is trying to get the lettuce to stay rolled. For my bottom leaf, I was using iceberg lettuce. It was thick and already curly. I roll in the direction of the curl. There is no arguing with lettuce. Over that, I put some fresh from the herb garden specialty lettuce leaves for color and a few more vitamins. Then a layer of cream cheese. I put one down the center, then a blob on the edge to act like glue. This morning, I put these wonderful tiny grape tomatoes in a line down the roll. Then, on with the bacon slices. Roll 'er up and use the extra cream cheese to glue the lettuce together. I admit one worked better than the other. But then one roll up was actually two leaves, so it fought me a little bit. All ends up the same in the tummy they say.
I had just a couple of bacon slices left over, so I made a broccoli salad. I love adding a tablespoon of the bacon grease to my mayo dressing. I also sweeten our dressing a tad, and add dehydrated onion flakes. Seriously delicious, even though John is not a huge broccoli fan. Bacon makes most anything better. Good thing since I have two more pounds in the fridge. Ah, the joys of the wholesale club!
Don't forget... visit her website and Like her page on Facebook.... and thank her for sharing... we're all in this together!
CHICKEN STRIPS WITH MEXI-CALI DIP
Another recipe from Jennifer Eloff
1 lb chicken breast halves, (0.454 kg)
cut into thin strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)
In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes.
Add hot pepper sauce and butter right at the end and stir just until butter melts. Remove skillet from heat.
Serve hot chicken with dip.
Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or mild Salsa (50 mL)
1/4 cup grated Cheddar cheese (50 mL)
1 green onion, chopped
In medium bowl, combine sour cream, Salsa, cheese and green onion.
Yield: 6 servings 1 serving 147.3 calories
19.1 g protein 6.6 g fat 2 g carbs
Spicy chicken strips with a cool, creamy Mexican-style dip. Very good.
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)
In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes.
Add hot pepper sauce and butter right at the end and stir just until butter melts. Remove skillet from heat.
Serve hot chicken with dip.
Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or mild Salsa (50 mL)
1/4 cup grated Cheddar cheese (50 mL)
1 green onion, chopped
In medium bowl, combine sour cream, Salsa, cheese and green onion.
Yield: 6 servings 1 serving 147.3 calories
19.1 g protein 6.6 g fat 2 g carbs
Labels:
chicken,
CHICKEN STRIPS WITH MEXI-CALI DIP
Favorite Low Carb Chocolate Chip Cookies
This is from Jennifer's Low Carb blog - http://low-carb-news.blogspot.com/2008/08/free-low-carb-bake-mix-recipe.html
If you have some granulated erythritol too, that makes these cookies super awesome. You don't have to count the carbs with erythritol - no impact on blood sugar.
FAVORITE CHOCOLATE CHIP COOKIES
These cookies will totally surprise your friends who are not into low-carbing!
1 and 1/2 cups SPLENDA® Granular (375 mL)
1 cup butter, softened (250 mL)
1 egg
1 tsp molasses (5 mL)
2 and 1/2 cups Low-Carb Bake Mix (625 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 cups sugar free chocolate chips (500 mL)
1 cup chopped pecans, OR (250 mL)
Walnuts, Or mixed nuts
In food processor or in bowl with electric mixer, combine SPLENDA® Granular, butter, egg and molasses; process. In medium bowl, combine Low-Carb Bake Mix, baking soda and salt. Stir into wet ingredients (dough will be fairly stiff). Stir in nuts and chocolate chips.
Drop by rounded tablespoonfuls (20 mL) onto ungreased cookie sheets.
Bake 8 to 10 minutes in 375°F (190°C) oven or until light brown. Cool slightly. Place cookies on wire rack to cool completely.
Nutritional Analysis: 52 cookies, 1 cookie per serving
103.7 calories, 2.7 g protein, 8.2 g fat, 1.9 g carbs
Helpful Hints: These days I like to replace a little of the Splenda with powdered erythritol which I purchase from Netrition.com
Low-carb Bake Mix can be found on her web site: www.Low-Carb.us
Low Carb Snack Ideas
Labels:
easy,
low carb snacks,
quick,
savory,
snack
Low Carb Pizza - Atkins
1/2 Cheddar
1/2 Mozzarella
baking mix
1/3 cup butter, melted
1 egg white whisked
Friday, April 27, 2012
Atkins Mock Danish
Sunday, April 1, 2012
Grilled Turkey Burger
by Bill Deegan (Medi Weightloss Clinics)
• 1 lb Ground turkey meat 99% fat free
• 1/4 cup Egg beaters
• 1/2 tsp Black pepper
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Worcestershire sauce
• 2 tbsp Grated parmesan cheese
• 1 tbsp Pimento cheese
• 1 yellow onion
• In a mixing bowl combined turkey meat, egg beaters, black pepper, onion powder, garlic powder, Worcestershire sauce and Parmesan cheese. Mix well with hands and portion in to 4 equal parts.
• Form 4 patties and sprinkle with light salt & pepper.
• On a pre-heated grill which should be sprayed with cooking spray. Grill temperature should be 350-375 degrees. Cook 3-4 minutes per side or till temperature reaches 160 degrees. Let burgers rest for a few minutes to retain juices.
• Top turkey burger with 1 tbsp of pimento cheese spread and caramelized onions.
• 1 lb Ground turkey meat 99% fat free
• 1/4 cup Egg beaters
• 1/2 tsp Black pepper
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Worcestershire sauce
• 2 tbsp Grated parmesan cheese
• 1 tbsp Pimento cheese
• 1 yellow onion
• In a mixing bowl combined turkey meat, egg beaters, black pepper, onion powder, garlic powder, Worcestershire sauce and Parmesan cheese. Mix well with hands and portion in to 4 equal parts.
• Form 4 patties and sprinkle with light salt & pepper.
• On a pre-heated grill which should be sprayed with cooking spray. Grill temperature should be 350-375 degrees. Cook 3-4 minutes per side or till temperature reaches 160 degrees. Let burgers rest for a few minutes to retain juices.
• Top turkey burger with 1 tbsp of pimento cheese spread and caramelized onions.
Parmesan Crusted Pork Chops - Low Carb
by Holley Wade (Medi Weightloss Clinics)
Ingredients
• 4- Lean Pork Chops 2oz size
• ½ oz crushed pork rinds
• ¼ cup Egg Beater
• 2 tsp. Parmesan Cheese
• 1 tsp Tony Chaceres Seasoning
Directions
• Combine all dry ingredients in bowl except for cheese. Dip the pork chop in the egg and roll pork chop in dry ingredients and place on cookie sheet.
• Bake on 350 degrees for about 20 minutes and remove from oven sprinkle the top with the cheese and place back in oven for additional 15-20 until golden brown.
2oz. Pork Chop 110 cal 0 carb 6 fat. ½ oz crushed pork rinds 80 cal 0 carb 5 fat. ¼ cup Egg Beater 35 cal 1 carb 0 fat. 2 tsp Parmesan Cheese 20 cal 0 carb 1.5 fat. 1 tsp Tony Chaceres Season. 0 cal 0 carb 0 fat.
The ingredients are enough to make 4- 2oz. Pork Chops, so I add everything together and divided by 4. 1 – Pork Chop is 143.75 Cal <1 Carb. 8 Fat
Ingredients
• 4- Lean Pork Chops 2oz size
• ½ oz crushed pork rinds
• ¼ cup Egg Beater
• 2 tsp. Parmesan Cheese
• 1 tsp Tony Chaceres Seasoning
Directions
• Combine all dry ingredients in bowl except for cheese. Dip the pork chop in the egg and roll pork chop in dry ingredients and place on cookie sheet.
• Bake on 350 degrees for about 20 minutes and remove from oven sprinkle the top with the cheese and place back in oven for additional 15-20 until golden brown.
2oz. Pork Chop 110 cal 0 carb 6 fat. ½ oz crushed pork rinds 80 cal 0 carb 5 fat. ¼ cup Egg Beater 35 cal 1 carb 0 fat. 2 tsp Parmesan Cheese 20 cal 0 carb 1.5 fat. 1 tsp Tony Chaceres Season. 0 cal 0 carb 0 fat.
The ingredients are enough to make 4- 2oz. Pork Chops, so I add everything together and divided by 4. 1 – Pork Chop is 143.75 Cal <1 Carb. 8 Fat
Basil Vinaigrette Grilled Chicken - Low Carb
by AnnMarie Pastor Perkins - from the Medi Weightloss Clinic
• 2 Tbsp. Dijon mustard
• 2 tsp. lightly cracked coriander seeds
• 2 Tbsp. light extra- virgin olive oil
• 4 boneless, skinless chicken breast halves
• Kosher salt
• Freshly ground black pepper
• 4 tsp. fresh lemon juice
• 3 Tbsp. roughly chopped fresh basil
Directions
• Prepare a medium-hot grill fire.
• In a small bowl, whisk the mustard and coriander seeds.
• Whisk in 1 Tbs olive oil.
• Season the breasts with salt and pepper and rub them all over with mustard mixture.
• When grill is ready, grill chicken until one side is nicely browned and grill marks appear, 2 to 3 minutes.
• Turn grilling the other side the same, continue until meat is done.
• Transfer to clean cutting board, cover loosely with foil and let rest for about 5 min.
• Meanwhile whisk the remaining olive oil with the lemon juice, basil, 1/4 tsp. salt and a few grinds of pepper.
• Slice Chicken on an angle and serve drizzled with the vinaigrette.
• 2 Tbsp. Dijon mustard
• 2 tsp. lightly cracked coriander seeds
• 2 Tbsp. light extra- virgin olive oil
• 4 boneless, skinless chicken breast halves
• Kosher salt
• Freshly ground black pepper
• 4 tsp. fresh lemon juice
• 3 Tbsp. roughly chopped fresh basil
Directions
• Prepare a medium-hot grill fire.
• In a small bowl, whisk the mustard and coriander seeds.
• Whisk in 1 Tbs olive oil.
• Season the breasts with salt and pepper and rub them all over with mustard mixture.
• When grill is ready, grill chicken until one side is nicely browned and grill marks appear, 2 to 3 minutes.
• Turn grilling the other side the same, continue until meat is done.
• Transfer to clean cutting board, cover loosely with foil and let rest for about 5 min.
• Meanwhile whisk the remaining olive oil with the lemon juice, basil, 1/4 tsp. salt and a few grinds of pepper.
• Slice Chicken on an angle and serve drizzled with the vinaigrette.
Tuesday, March 13, 2012
Cool Cucumber Salad
Cool Cucumber Summer Salad
Chunky Vegetables in a Savory Dressing
- Jun 19, 2009
- Jan Peterson
- One large cucumber
- 3 small tomatoes
- 1/4 to 1/2 of a small red onion
- 1 small apple
- 1 Tbsp fresh parsley
- 2 Tbsp Red Vinegar
- 2 Tbsp Olive Oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp sugar or 1 packet Splenda
Cool Cucumber Salad Directions:
- Peel cucumber and apple, chop into chunks
- Dice tomatoes
- Slice red onion thinly
- Chop parsley
- Mix vinegar, olive oil, salt pepper, and sugar or Splenda and pour over prepared vegetables and mix to coat thoroughly
- Chill
Monday, March 12, 2012
Ginger Chicken Lettuce Wraps
Nutrition Facts | |
---|---|
Serving Size: 2 lettuce wraps | |
Calories 123 | Calories from Fat 9 |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 0% | |
Monounsaturated Fat 0g | ||
Polyunsaturated Fat 0g | ||
Trans Fat 0g |
Cholesterol 49mg | 16% |
Sodium 460mg | 19% |
Potassium 342mg | 10% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% | |
Sugars 1g |
Protein 21g | 42% |
Vitamin A | 12% | Vitamin C | 8% |
Calcium | 3% | Iron | 6% |
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Preparation
Prep Time: | 10 minutes |
---|---|
Cook Time: | 20 minutes |
Serves: | 4 |
Serving Size: | 2 lettuce wraps |
Ingredients
- 12 oz chicken breasts, boneless and skinless
- 1 Tbsp ground ginger
- 2 Tbsp vinegar
- ½ cup chopped scallions
- 1 tsp Splenda®
- 3 Tbsp low-sodium soy sauce
- ½ tsp crushed red pepper flakes
- ½ cups sliced water chestnuts
- 8 leaves butter lettuce
- 2 cloves garlic, minced
Directions
- In a small bowl, whisk soy sauce, vinegar, Splenda®, crushed red pepper, and garlic. Set aside.
- Heat nonstick skillet over medium heat, then add chicken breasts and cook 3 minutes on each side or until no longer pink. Remove from skillet and chop into small cubes.
- Add ginger and water chestnuts to skillet. Cook 2 minutes, stirring occasionally.
- Add chicken, scallions, and soy sauce mixture to the skillet and cook for an additional 3 minutes, allowing flavors to meld together.
- Distribute chicken mixture evenly into lettuce leaves and roll into little wraps.
Balsamic Pork Chops
Serving Size: 1 chop (4 oz) | |
Calories 188 | Calories from Fat 54 |
% Daily Value * | |
Total Fat 6g | 9% |
Saturated Fat 2g | 10% | |
Monounsaturated Fat 2g | ||
Polyunsaturated Fat 1g | ||
Trans Fat 0g |
Cholesterol 64mg | 21% |
Sodium 82mg | 3% |
Potassium 465mg | 13% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 0% | |
Sugars 5g |
Protein 25g | 50% |
Vitamin A | 0% | Vitamin C | 0% |
Calcium | 4% | Iron | 6% |
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Preparation
Prep Time: | 5 minutes |
---|---|
Cook Time: | 20 minutes |
Serves: | 4 |
Serving Size: | 1 chop (4 oz) |
Ingredients
- 16 oz pork chops
- ½ cup balsamic vinegar
- 2 tsp poultry seasoning
- ⅓ cup low-sodium chicken broth
Directions
- Trim fat from chops and sprinkle each side with poultry seasoning.
- Place a skillet over medium heat and coat with cooking spray.
- Cook the chops 3 to 4 minutes on each side or until lightly browned.
- Remove, cover with paper towel, and set aside.
- Wipe the skillet with a paper towel.
- Combine the vinegar and broth in the skillet.
- Cook over medium-high heat for 5-6 minutes or until mixture is reduced to a thin sauce, stirring occasionally.
- Remove sauce from heat and spoon over pork chops.
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