RECIPES

I SAVED ALOT OF RECIPES IN MY FOLDERS AND HERE I SHARE WITH ALL OF YOU BUT THEY ARE NOT MY RECIPES BUT GOT THAT FROM MAIN MESSAGE BOARD IN THE PAST. Baked Eggs By Dame Tooter 6 large Eggs 1/2 cup Milk or Carb Countdown milk replacement. 1 medium sized Green Bell Pepper 1/2 small Onion, minced 1/2 cup Monterey Jack Cheese, shredded Salt and Pepper, to taste Whip together eggs and milk. Fold in vegetables and cheese. Stir in salt and pepper, to taste. Pour into an ungreased casserole dish and bake uncovered at 325 degrees F. for about 30 minutes or until eggs are set, but not dry. May sprinkle additional cheese on top before serving. Crockpot Breakfast Casserole By Dame Tooter 1 - pound burger (beef, chicken or turkey) ½ - pound ground sausage (tastes best with seasoned pork sausage) 1 small yellow onion, minced 2 tsp. garlic powder ½ tsp. salt ½ cup white mushrooms, sliced 1 10-ounce package Frozen Spinach, thawed and squeezed dry and chopped 1 cup Tomatoes, cut the tops off, squeeze out the seeds and chop 1 medium Green Bell Pepper, seeded and chopped 6 eggs beaten ¾ cup Carb Countdown, warmed to about 65 degrees (tepid) 1 cup shredded cheese In a non-stick frying pan brown burger, sausage and onion. Drain off any fat and place meat in a liberally greased crockpot (4 or 5 quart crock). In same frying pan, melt 2 tablespoons butter and sauté mushrooms over medium heat until they become golden. Stir often. Drain and add to meat mixture. Stir in garlic, salt, spinach, tomatoes, and green pepper. Whisk eggs and Carb Countdown together. Pour over meat mixture and fold to mix well. Cover and cook on low heat setting for 7 to 8 hours or until eggs are set (this is great to do the night before and cook all night for breakfast). Spread cheese over top of casserole and allow to cook for 20 to 30 minutes more. Serve hot Makes 4 normie servings. Entire recipe: 23 carbs; Net carbs per normie serving: 6 Fritattas (a crustless Quiche) By Dame Tooter In mixing bowl, toss together your favorite veggies. I use (typically): 4 ounces frozen spinach, defrosted and squeezed dry 1 plum or roma tomato, seeded and chopped (early postop I skinned it too) 1 cup of chopped, cooked broccoli (great when I have leftover from dinner the night before). 1/4 yellow onion, finely chopped ~OR~ 2 green onions, chopped 8 ounces crisp cooked crumbled bacon ~OR~ 1 cup diced ham (this can be omitted for a meatless meal) You will also need: 4 to 6 whole eggs 1/4 cup Milk or Carb Countdown milk replacement Shredded Cheese of choice (I use the Kraft Classic Melt four-cheese) Spread this out in a 9 inch pie dish. In the mixing bowl you used for the veggies, whip together eggs and carb countdown (or milk) and then pour over the veggies. Bake in the micro (place pie dish on an inverted bowl - so that the pie dish bottom doesn't rest on the micro floor) on HIGH until just set - Time will vary by micro from 5 to 12 minutes. Sprinkle with shredded cheese and micro 1 to 2 minutes more until melted. Slice and serve with a crisp green salad. This is easy to pare down for one or two people, but this serves four NORMAL stomach Pumpkin Bread - NOT LOW CARB or LOW CAL!! 1 1/2 c. Splenda 2 eggs 1/2 c. oil 1 c. pumpkin 2 t. pumpkin pie spice 3 t. baking powder 1 t. baking soda 3/4 t. salt 1 1/2 c. flour Mix wet ingredients first until foamy. Mix dry ingredients together and add to wet. Mixing just until blended. Pour into foil lined large loaf pan or into paper lined muffin cups. Bake at 350 until tests done. Remove from pan, but leave foil/paper on, and let cool. Wrap tightly and let sit overnight. This really is better after it sits, but will be IMPOSSIBLE to resist!! I love it smeared with ff cream cheese. Store leftovers - if any! - in fridge, cause without sugar it won't keep. Shrimp Orientale 1 pound medium-size shrimp 1/2 cup chicken Broth 1 tablespoon grated orange zest 1/4 cup orange juice 2 teaspoons sesame oil 2 garlic cloves, chopped 2 teaspoons grated gingerroot 1/8 teaspoon pepper 2 green onions, chopped Peel and de-vein shrimp. Combine all ingredients in a large non-stick skillet and marinate 15 minutes, stirring a few times. Over high heat, bring to a boil. Stir and cook 30 seconds just until shrimp turn pink. Remove shrimp to a serving bowl and spoon sauce over shrimp. Yield: 4 Servings Nutritional Information Per Serving: Calories: 158, Cholesterol: 174 mg, Carbohydrate: 5 g, Protein: 24 g, Sodium: 169 mg, Fat: 4 g Diabetic Exchanges: 3 Low-Fat Meat, 1 Vegetable Healthier Pie Crust Makes 1 - 9 inch crust (8 servings). 3/4 cup quick cooking oats (can try steel cut oats) 3/4 cup all-purpose flour (can try whole wheat, soy or almond flour) 1/4 cup shredded, unsweetened coconut 1/4 cup vegetable oil 2 tablespoons ice water Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan. Bake in preheated oven for 12 minutes, until lightly browned. **Tastes great with cherry filling. No-Bake Cereal Flake Pie Crust 3 cups high protein flake cereal 2 tbsp. Splenda 1-1/2 tbsp. light or fat free cream cheese Nonstick cooking spray Grind cereal flakes in a food processor. Add Splenda and process just until mixed. Add half of cream cheese and process. Add remaining cream cheese and process. Place crust mixture in a 9-inch pie plate that has been coated with nonstick cooking spray. Gently and evenly press to bottom and sides to form crust. Chill before adding filling. Makes 1 crust. Chicken Casserole Makes 4 servings Ingredients: 4 cups skinless, boneless chicken breast, cooked and cut into small pieces 4 teaspoons onion flakes 1 teaspoons black pepper 2 teaspoons fresh garlic, minced 1 cup Campbell's Healthy Request Cream of Chicken Soup 1 cup frozen artichoke hearts 2 cups cooked long-grain brown rice (I use Tofu Shirataki noodles, cut into smaller pieces) 6 ½ ounces grated reduced fat cheddar cheese Preheat oven to 350 degrees. Mix spices and soup in large bowl and add cooked rice, chicken, and artichoke hearts. Combine and place in a baking dish sprayed with a vegetable spray. Top with grated cheese. Bake for 30 to 35 minutes or until hot and bubbling. Sugar Free Pumpkin Pie This sugar free dessert tastes like Thanksgiving! I like it best warm with a little Reddi Wip or spoonful of Breyer's No Sugar Added Vanilla to melt on the top. I often use two Pillsbury All Ready refrigerated pie crusts instead of crumb crusts. Sugar free pies and cakes do not contain sugar to preserve them and must be refrigerated or they will spoil. Makes 2 pies, each serving 8 WLS portion, Calories 113, fat 5gr, carbs 12gr, protein 3.5gr 2 cups Murray Sugar Free Gingersnaps or Vanilla Wafers 2 tablespoons salted butter, melted ¾ cup Splenda granular ½ teaspoon table salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 3 large eggs One 15 ounce can Libby's 100% Pure Pumpkin (not pre mixed pumpkin pie filling) One 12 ounce can low-fat evaporated milk (not sweetened condensed milk) Preheat oven to 325°F. Place the cookies in a food processor and pulse with the butter until you have moist, fine crumbs. Divide the mixture and press evenly into two 8-inch pie plates. Bake 10 to 12 minutes, until the crusts just start to color. Cool on a rack while preparing the filling. Leave the oven on at 325°F. Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk. Divide the filling between the two pie shells. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill, Serve with a dollop of Splenda sweetened whipped cream or splooge of Reddi Whip. Cinnamon Applesauce Sept/05 When you come home from the hospital and have just started to move about the house, a few spoonfuls of warm cinnamon applesauce can be very soothing to your tender stomach. The aroma of apples and cinnamon will fill the air and send the subliminal message that you are home and that everything is going to be fine. Your entire household will love the taste of homemade applesauce. I have a food mill, so I don't even peel and core my apples before cooking them; making this a lightning fast treat for my family. WLS ¼ cup portion: Calories 31, fat 0 gr, carbs 6.5 gr, protein

MORE RECIPES : Crock-Pot Salsa Chicken 3-4 skinless boneless chicken breast halves 1 package taco seasoning mix 1 16 oz jar salsa (Pace's Lime & Garlic) ½ cup of sour cream Lightly spray crock pot with non-stick cooking spray. Place the chicken breasts in the bottom of the crock pot. Then season with taco seasoning package. Add the salsa over the top. Cover- cook on low for 6-8 hours. Remove the chicken from crock pot and sit to the side. Stir in the sour cream with the salsa left in the pot. Serve the chicken with the salsa sauce. Roasted Red Pepper Chicken 4 skinless, boneless chicken breasts 1 (12 ounce) jar roasted red bell peppers, cut into small pieces 1 cup low-fat sour cream 1/2 cup low-fat feta cheese, crumbled Directions: 1. Preheat oven to 350. 2. Mix feta and peppers together in a bowl. With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers mix as you can into pockets of chicken one at a time. Secure open side with toothpicks. 3. Place in baking pan and cook at 350 for 30 minutes, or until juices run clear. 4. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. 5. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese. * Spinach and /or pine nuts can be added to the filling for a nice variation Parmesan Crusted Fish This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. (I used Tilapia fillets and they were excellent). The fish is coated with seasoned Parmesan cheese and quickly sauteed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces. 1 egg 1/2 teaspoon granulated garlic (I used one clove, crushed or sprinkles of garlic powder) 1/2 teaspoon pepper 2 pounds fish fillets 3/4 to 1 cup Parmesan, grated (I used Kraft 100% that comes in a plastic container) 1 tablespoon canola oil (can cut down on oil if making less fish) 1 tablespoon olive oil 2 tablespoons chopped parsley (optional) 1 lemon, cut into wedges (optional) Beat the egg lightly with the garlic and pepper. Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking. Heat the oils in a large skillet (I recommend a non-stick pan) and I only use olive oil) over medium-high heat until hot but not smoking. Add the fillets and coo****il browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Sprinkle with parsley and serve with lemon wedges. Southwest White Chicken Chili Two main-dish servings. "A special spice blend, chicken, Cannelleni beans, and Monterey Jack cheese make this Southwest Chili "white." Prep time 10 minutes, cook time 25 minutes. 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon oregano leaves 1/2 teaspoon cilantro leaves 1/8 teaspoon ground red pepper 1 tablespoon olive oil 2 medium-sized boneless, skinless chicken breasts, cut into 1/2-inch cubes* 1/4 cup chopped onion 1 can (or 2 cups) chicken broth 1 can (4.5 ounces) chopped green chilies 1 can (15 ounces) white kidney beans (Cannellini) drained and rinsed

Kathy, This is great! Thank you!!! Hugs, Chrissy