2 slices of
onion
1/4 cup
margarine
8 slices of low
carb bread
2 Tbsp. parsley
OR 1 1/2 Tbsp. tarragon and 1/2 Tbsp.
parsley
1 tsp. sage
Pepper
Broccoli
Salad
1 large head of
broccoli (chopped in small pieces)
1/2 lb. bacon
cooked and crumbled
1 tsp. Splenda
1/2 small red
onion, diced
Mayonnaise to
cover
Bacon
Cheese Appetizer
12 slices
bacon, cut in half
8 ounces
cheddar cheese
Cayenne pepper
to taste
Christmas
Cookies
1 cup butter
(softened)
1/2 cup
shortening
1/2 cup Splenda
1 egg
3/4 tsp.
Kool-Aid (any colour)
1 cup vanilla
whey protein powder
1/2 cup oat
flour
1 tsp. baking
powder
Additional 1/3
cup Splenda
Cream the
butter, shortening, and 1/2 cup of Splenda.
Add egg and
mix.
Add Kool-Aid,
vanilla whey, oat flour and baking
powder. Mix until blended.
Refrigerate for
1/2 hour.
Roll dough in
small balls and roll in 1/3 cup Splenda.
Bake 350 F for
5-7 minutes (careful they don't burn)
Chocolate
Globs
1 ounce
unsweetened chocolate
1/2 cup peanut
butter
2 Tbsp. butter
2 Tbsp. cream
cheese
1/2 to 1 cup Splenda
2 to 3 Tbsp.
chopped nuts or unsweetened coconut
Mix first four
ingredients over low heat. Remove and
add remaining ingredients. Drop on waxed paper and put into
fridge to
cool.
Shortcake
Cookies
1 cup soft
butter
1/2 cup Splenda
3/4 cup wheat
or oat flour
3/4 cup ground
almonds
1/2 cup + 2
Tbsp. whey protein powder
1/4 tsp. nutmeg
Mix well, form
into balls, flatten
with fork.
325 F for about
15 minutes
Add cream
cheese frosting
Strawberry
Jam with Splenda
4 cups crushed
berries
1 1/2 cups Splenda
1
Place berries
in large bowl. Stir in
Splenda.
Let stand 15 minutes.
Slowly sprinkle jelling powder in. Stir for 3
minutes. Allow to
stand 5 minutes. Stir again for 1 minute. Pour into
bottles and
store in freezer.
Stuffed
Mushrooms
Fry whole
mushrooms in butter (stems removed)
Fill with the
following mixture:
Bake in 350 F
for 15 min. or until mixture is hot.
Zucchini
Lasagna
¾
lb. lean ground beef
¼
cup minced onion
¼ cup minced green pepper
1 Tbsp. minced
garlic
1 small tin of
tomato paste
1 tsp. oregano
Black pepper
Brown ground
beef, onion and green pepper in a
little olive oil, add garlic, oregano and tomato paste, and thin with a
little
water. Simmer for
about 15 minutes.
Meanwhile,
slice two medium zucchinis lengthwise in
approx. 1/4” slices (I slice with a veggie peeler). Brown
in oil.
Layer zucchini,
sauce and 2 cups
of grated mozzarella cheese.
Bake uncovered
in a 350 F oven for about 30 minutes.
Cheesecake
Crust:
2 cups crushed
almonds
1/4 cup melted
butter
1/4 cup Splenda
Filling (Mix
together with a mixer, adding eggs
last, one at a time):
16 ounces cream
cheese (microwave 20 to 60 seconds
to soften)
1 tsp. vanilla
1/2 cup Splenda
3 eggs
Pour filling
onto crust and bake 375 F for about 40
minutes
Top with low carb
chocolate syrup or cherry pie filling
Peanut
Butter Cookies
1 cup
unsweetened peanut butter
1 cup Splenda
1 egg
350 F for about
8 minutes (12 cookies)
Almond
Cookies
1 1/4 cups
ground almonds (almond flour)
1 cup Splenda
1 egg
1/2 tsp. almond
extract (or other flavour)
1/4 cup butter
(softened)
350 F for about
12 to 15 minutes (12 cookies)
Pie
Crust
1/2 cup Pecans
chopped OR ground almonds
2 Tbsp. melted
butter
1/2 cup Splenda
Salt
Ground cinnamon
425 F for about
5 minutes
Whipped
Cream Topping
1 cup heavy
cream (whip on high until frothy)
1/3 cup Splenda
1 tsp. vanilla
(continue to whip until high peaks
form)
Pumpkin
Pie
Make a pie crust
Top with
filling:
1 can of
pumpkin (10 to 14 ounces)
3/4 cup Splenda
1 Tbsp. pumpkin
pie spice
1 1/4 cup heavy
cream
4 eggs
425 F for 15
minutes, then 350 F for 50 to 55
minutes
Pumpkin
Pecan Cheesecake
Make a pie crust
Top with cream
cheese filling:
8 ounces cream
cheese
1/4 cup Splenda
1/2 tsp.
vanilla extract
1 egg lightly
beaten
Beat cream
cheese, Splenda,
vanilla.
Add eggs and
beat on low.
Spread on crust.
Top with
pumpkin filling:
2 eggs
1 1/4 cup
canned pumpkin
1 cup heavy
cream
1/2 cup Splenda
1 tsp. ground
cinnamon
1/4 tsp. ground
ginger
1/4 tsp. ground
nutmeg
Dash salt
Mix eggs,
pumpkin, cream, Splenda
and rest.
Pour over cream
cheese filling.
350 F for 55 to
60 minutes
Pumpkin
Bars
3/4 cup ground
almonds
2 tsp. oat flour
2/3 cup canned
pumpkin
2 eggs
1/4 cup oil
2 tsp. brown
sugar twin
3/4 cup Splenda
1/4 tsp. baking
powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp.
ground cloves
1/2 tsp.
ginger
1 tsp. vanilla
1/2 cup
chopped nuts (optional)
Beat eggs with
brown sugar twin. Add
vanilla and pumpkin, mix well.
In separate
bowl, mix dry ingredients. Add
first mixture and mix really well.
Add nuts.
Pour in greased
square pan.
350 F for 30 to
40 minutes
Cool 5 to 10
minutes, then cut into bars.
Can top with
cream cheese frosting
Cream
Cheese Frosting
1 pkg. cream
cheese
2 tsp. vanilla
1 tsp. butter
3 packets of Splenda
1 tsp. brown
sugar twin or yellow food colouring
Sprinkle of
cinnamon
Chocolate
Chip Cookies
1 cup butter
(room temp)
1 1/2 cups Splenda
1 1/2 tsp.
blackstrap molasses
2 eggs
1 cup ground
almonds
1 cup vanilla-flavoured whey
protein powder
1/4 cup oat bran
1 tsp. baking
soda
1 tsp. salt
1 cup chopped
walnuts of pecans (optional)
12 ounces of
sugar-free chocolate chips (or make
your own!)
375 F for about
10 minutes
(makes a
Chocolate
Chips
Melt 6
unsweetened chocolate squares
Add a
Pour onto wax
paper on a cookie sheet and freeze
Crumble
Cinnamon
Pecans and
Almonds
4 cups of
sliced almonds
4 cups pecans
16 Tbsp. butter
2 cups (+ a
bit) Splenda
2 tsp. cinnamon
Melt butter in
a large skillet. Add
everything and stir until melted and
warm.
French Toast
4 slices of low
carb bread
4 eggs
1 cup heavy
cream
1 tsp. vanilla
1/4 tsp.
cinnamon
1/4 tsp. nutmeg
Soak bread in
mixture for about 20 minutes .
Fry in equal
mixture of butter and olive oil.
Keep warm on
baking sheet about 250 F.
Almond
Pancakes
3/4 cup ground
almonds or almond flour
2 packets of Splenda
2 eggs (beaten)
1/6 cup soda
water
1 Tbsp. heavy
cream
1 tsp. vanilla
1 tsp. cinnamon
Dash of salt
Top with low carb/sugar
free syrup (I like WalMart’s
“
Dill
Pickles
36 to 40
cucumbers (small)
7 1/2 cups of
water
5 cups of
vinegar
1/2 cup of salt
1 head of dill
in each bottle
1 slice of
onion in each bottle
Fresh garlic if
desired
Snip end of
cucumbers.
Boil water,
vinegar and salt.
Stuff bottles
full of cucumbers, and fill with
mixture.
Seal bottles.
Coleslaw
Dressing
1 cup
mayonnaise (Helmann’s)
1/4 tsp. celery
salt
1/4 tsp. onion
powder
1/4 tsp. garlic
powder
1/4 tsp. white
pepper
1 tsp. sesame
seeds
1 tsp. parsley
1 tsp. mustard
1 Tbsp. lemon
juice
4 tsp. Splenda
Mix and set in
fridge a few hours to let flavours
blend
Add to grated
cabbage and some grated carrot
Egg Nog
12 egg yolks
(beat)
Add 12 Tbsp. Splenda (beat
until light)
Add 9 cups of
cream
Add 3 cups of
water
Beat the whites
of 12 eggs well (until frothy) and
fold in lightly
Add 6 tsp.
vanilla
Add some nutmeg
Meatloaf
Mix 2 lbs.
hamburger with steakhouse pepper, 2 eggs,
a bag of crushed pork
rinds, parmesan
Layer in middle
– honey mustard and old cheddar
More steakhouse
pepper on top
Guacamole
1 avocado
(mashed)
1/2 tsp. lemon
juice
1/4 clove of
garlic
1/16 cup finely
chopped onion
Dash of cumin
Baked
Chicken Alfredo
Preheat
oven to 400 F
Cut about
two chicken breasts in strips or chunks and fry them in oil (coconut or
olive
was good).
Place in
a small oven dish (I used an 8" square Pyrex)
Add 1/2
jar of Classico alfredo
sauce
Dice and
add:
1/3 green
pepper
1/3 red
pepper
small red onion
1/2 small
zucchini
1 large
white mushroom
100 g
feta cheese
Mix
together and bake for about 30 minutes
Chocolate
Pudding
Combine:
* 2
heaping tbsp. of cocoa
* 1 heaping
tbsp. of corn starch
* 1/4 cup Splenda
Gradually
add/whisk together (avoid lumps):
* 1 cup
whipping cream
* 1/4 cup
water
Heat in double
boiler on stove until thickened and warm.
This makes
2 servings, I
think about 10 g carbs
per serving (7 g / tbsp. of corn starch, plus
whatever is in the rest of the ingredients)
Scalloped
Turnips
Mix
together:
* 4 strips
of bacon, fried and crumpled
* 1
medium turnip (sliced)
* about 250 mL
of sour cream (small
tub)
* 1/2 small
onion (minced)
* 1/4 cup
cream
* 1/4 cup
grated cheese (cheddar or marble are good)
Put in
large, shallow pan
Grate some
cheese on top to cover
Cook about
1 hour at 350 Celcius
Turnip
Fries
In a
bowl (Tupperware Thatsa
bowl works well):
* Cut 2 or
3 medium turnips like you would french
fries
* Add
1/3 cup cream and then water to cover
Let turnip soak
for a while (15 minutes or more), then drain
This takes
some of the turnip 'bite' out
In same
bowl (or move to a bag), add some olive oil and chili powder
Put lid on
the bowl and shake
Deep fry
until crispy
Gourmet
Fudge Brownies
8
ounces cream cheese
1/4 cup splenda
1 egg
Brownies
1 cup butter
2 cups splenda
4 ounces unsweetened baking chocolate -- cut in pieces
2 teaspoons vanilla
4 large eggs
1 cup ground almonds -- twice sifted
-Oven-350*F
-Spray a 9"x13" pan, set aside.
-In a small bowl, beat cream cheese & 1/4 cup splenda
until smooth;add
the egg
& mix well.Set
aside.
-In a large saucepan, melt the butter & chocolate over very low
heat,
stirring constantly.{or
use microwave}.
-Remove from heat, cool slightly.
-Stir in the splenda
& vanilla.
-Add the eggs, one at a time, beating well after each addition.
-Stir in ground almonds; mix well.
-Spread into the prepared pan.
-Carefully spoon the cream cheese filling over the brownie base;
lightly swirl
filling to create a pattern.
-Bake approximately 28 minutes minutes
or until set.Test with
a toothpick for doneness.
-Cool completely then cut into squares.
-36 bars @ 3.5 minus 0.8 gr. fiber= 2.7 carbs
Coconut
Macaroons
1 cup
shredded coconut
7 packets Splenda
2 egg
whites
1/2 cup
heavy
cream
1/4 tsp. vanilla extract
1/2 tsp.
almond extract
Mix cream
with sweetener and extracts. Add coconut and mix well. Let stand for 1
hour. If
mixture feels dry to the touch after 1 hour, add a little more cream.
Preheat oven to 350°F.
Whip egg whites until peaks form. Fold into coconut. Using a teaspoon,
place a
small amount of coconut mix onto a well greased cookie sheet, repeating
to make
approximately 16 cookies. Bake until slightly browned (usually 12-15
minutes).
If tops have not browned in 15 minutes, you can place them under the
broiler
for a few minutes (watch them carefully!) Allow to
cool before serving.
Makes 16 cookies. 1.9 carbs
per cookie
Zucchini Muffins
Cynthia wrote,
Here is the recipe for the muffins,
some things can be
substituted ie. it called
for pumpkin seed meal but I used ground almond in its
place. I also
used vanilla 'source' yogurt instead of plain because its
all I had! In one batch I added 1/3 cup cocoa, and both had
low carb choc chips
added
1/2 c
canola oil
1/2 c
splenda
2 eggs
1/3 c
yogurt
1 c
ground almond
1 c
vanilla whey protein
powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 c chopped walnuts (optional)
1-1/2 c
shredded zucchini
Preheat oven to 350'C
In a large bowl combine wet
ingredients. In small bowl
combine dry ingredients. Stir dry into
wet, until just combined. Stir in zucchini and nuts/choc
chips
last. Makes 18 muffins.
Spray tins
well. Bake 15-20 mins
depending on your oven
temp. Is approx 5g carbs
each depending on any
extras like nuts that you might add.
I found they came out easier if I let them cool a bit in the pan.