Jewish Green Beans My mom made this recipe. No bacon!
Put water and about 1 tsp. salt to boil. Cut and rinse 1 lb. green beans. When the water boils, add green beans and cook for 7 minutes on medium-low. Drain and rinse with cold water to keep color. Add dressing.
Preheat oven to 325 F. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except for the walnuts. When mixture is well blended, stir in the walnuts.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.
Variation: Cranberry Power Muffins
Follow the Cinnamon Walnut Power Muffin recipe, but omit cinnamon and walnuts. Add 1 cup whole or coarsely chopped (fresh or frozen) cranberries to the batter. Fold berries in last. A cranberry muffin has 4.8 grams of carb and 8.5 grams of protein.
Variation: Blueberry Power Muffins (this is what I usually make)
Follow the Cinnamon Walnut Power Muffin recipe, but omit cinnamon and walnuts. Add 1 cup whole blueberries (fresh or frozen) and 2 teaspoons grated lemon peel. A blueberry muffin has 5.6 grams of carb and 8.5 grams of protein.
5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped
Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.
Nutrition Information
Calories 372 Fat 26 grams (8 g saturated)
Carbohydrate 6 grams Fiber 1.5 grams
The frittata is really good. I've never eaten asparagus before (that I could remember anyway) so I gave it a shot and it's great! I haven't been eating any vegetables lately and I was in dire need of something new. Thanks so much for the recipe, rileysmama!
Lately I've been making a lot of tacos with low-carb tortillas.
A good snack is celery dipped in tuna salad.
I've also been buying pre-cooked hamburger patties and eating them with low-carb bread.
I have a few pretty good recipes. I'll post them later. Right now I'm supposed to be studying! roll
take a piece of beef
melt cheese on top
and then drink a carton of whipping cream
Ahahaha! Awesome!
Cajun Barbequed Chicken
I got this recipe from my friend Misha. I don't know where he got it from.
6 skinless, boneless chicken breast halves (or 3 of the big frozen ones)
1/4 cup olive oil
1/2 cup white wine
2 tbsp cajun seasoning
1. In a glass dish, combine the oil, wine and seasoning. Add chicken and stir to coat. Cover and refrigerate for at least 3 hours.
2. Lightly oil grill and preheat to high. (Frying pan or George Foreman grill works fine too. That's what I use.)
3. Remove chicken from marinade and grill on high for 6 to 8 minutes on each side or until cooked through.
A recipe for cajun seasoning if you don't feel like buying it
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Jewish Green Beans
My mom made this recipe. No bacon!
Put water and about 1 tsp. salt to boil. Cut and rinse 1 lb. green beans. When the water boils, add green beans and cook for 7 minutes on medium-low. Drain and rinse with cold water to keep color. Add dressing.
Dressing
1/2 tsp salt
1 tsp mustard
1 tbsp vinegar
3 tbsp olive oil
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Cinnamon Walnut Power Muffins
from the Low Carb Comfort Food Cookbook
12 ounces cream cheese, soft
5 eggs
15 packets Splenda
2 tsp vanilla
1.5 cups almond meal
1 cup unprocessed wheat bran
1 tsp baking powder
2 tsp ground cinnamon
1 cup chopped walnuts
Preheat oven to 325 F. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except for the walnuts. When mixture is well blended, stir in the walnuts.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.
Variation: Cranberry Power Muffins
Follow the Cinnamon Walnut Power Muffin recipe, but omit cinnamon and walnuts. Add 1 cup whole or coarsely chopped (fresh or frozen) cranberries to the batter. Fold berries in last. A cranberry muffin has 4.8 grams of carb and 8.5 grams of protein.
Variation: Blueberry Power Muffins (this is what I usually make)
Follow the Cinnamon Walnut Power Muffin recipe, but omit cinnamon and walnuts. Add 1 cup whole blueberries (fresh or frozen) and 2 teaspoons grated lemon peel. A blueberry muffin has 5.6 grams of carb and 8.5 grams of protein.
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Here's a link to another good recipe: Ali's super-delicious pizza casserole. It's really good, but I get sick of it kinda fast cuz it's so greasy.
And another link to some chicken I like to make: Easy Seasoned Chicken Breasts
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Asparagus, Canadian Bacon, and Cheese Frittata
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 2 servings
5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped
Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.
Nutrition Information
Calories 372 Fat 26 grams (8 g saturated)
Carbohydrate 6 grams Fiber 1.5 grams
The frittata is really good. I've never eaten asparagus before (that I could remember anyway) so I gave it a shot and it's great! I haven't been eating any vegetables lately and I was in dire need of something new. Thanks so much for the recipe, rileysmama!
Here are a few websites for low carb recipies you can check out.
Low Carb Luxury: Recipes
Low Carb Recipes
BHG: Low Carb