NY2ATL's LOW CARB RECIPES
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Topic: Sugar Free Low Carb Chocolate Meringue Cookies
SF Chocolate Meringue Cookies
Ingredients
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon SF vanilla extract
2/3 cup Splenda
1 tablespoon Hersheys unsweetened cocoa powder
Preheat oven to 300 degrees
Chill a metal or glass bowl (that is absolutely free of any grease) in the freezer for 5-10 minutes.
Remove Bowl from freezer.
Combine egg whites, cream of tartar, and sf vanilla. Beat until the whites form soft peaks. Slowly add splenda; beat until stiff peaks form, and mixture becomes glossy.
Fold in cocoa powder.
Drop mixture by teaspoonfuls on to a cookie sheet that's been sprayed with a non stick spray, or line with parchment paper..
Bake for 25 to 30 minutes.
(Do not brown)
Allow to cool before removing.
Makes 36 cookies
Ingredients
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon SF vanilla extract
2/3 cup Splenda
1 tablespoon Hersheys unsweetened cocoa powder
Directions
Preheat oven to 300 degrees
Chill a metal or glass bowl (that is absolutely free of any grease) in the freezer for 5-10 minutes.
Remove Bowl from freezer.
Combine egg whites, cream of tartar, and sf vanilla. Beat until the whites form soft peaks. Slowly add splenda; beat until stiff peaks form, and mixture becomes glossy.
Fold in cocoa powder.
Drop mixture by teaspoonfuls on to a cookie sheet that's been sprayed with a non stick spray, or line with parchment paper..
Bake for 25 to 30 minutes.
(Do not brown)
Allow to cool before removing.
Makes 36 cookies
Topic: Spicy Jalapeno Chicken Breasts
Spicy Jalapeno Chicken
salt and freshly ground black pepper
1 tablespoon olive oil
1 can (14 1/2 ounces) diced tomatoes
2 tablespoons jalapeno pepper, chopped (about 2 peppers)
1 tablespoon nonpareil capers, rinsed and drained
1 tablespoon fresh oregano, chopped
Heat oil in a large skillet over high heat and saute until golden brown, about 3 minutes per side. Add tomatoes, jalapenos and capers to skillet.
Reduce heat to medium low; cover and simmer until chicken is just cooked through, about 8 minutes.
Stir in oregano just before serving.
Ingredients:
4 boneless skinless chicken breast halvessalt and freshly ground black pepper
1 tablespoon olive oil
1 can (14 1/2 ounces) diced tomatoes
2 tablespoons jalapeno pepper, chopped (about 2 peppers)
1 tablespoon nonpareil capers, rinsed and drained
1 tablespoon fresh oregano, chopped
Directions:
Season chicken with salt and pepper.Heat oil in a large skillet over high heat and saute until golden brown, about 3 minutes per side. Add tomatoes, jalapenos and capers to skillet.
Reduce heat to medium low; cover and simmer until chicken is just cooked through, about 8 minutes.
Stir in oregano just before serving.
Topic: Grilled Italian Chicken with Yellow Squash
Grilled Italian-Style Chicken with Yellow Squash
3 medium yellow squash (about 1 to 1 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
3 tablespoons low sugar Italian salad dressing (not light style, check carb count)
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/4 teaspoon dried thyme
1 tablespoon SF ketchup
Fresh thyme sprigs, for garnish
Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
In a medium bowl, toss squash slices with oil until coated on all sides.
Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the dried thyme: toss again to combine.
Arrange chicken breasts and squash slices in a single layer on grill.
Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate.
Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side.
Transfer to a platter. Let both stand 5 minutes.
In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
Place a chicken breast and 4-5 slices of the squash on a plate, spoon a little of the dressing/ketchup mixture over the top.
Garnish with fresh thyme and serve.
Ingredients:
4 (4-ounce) boneless, skinless chicken breasts3 medium yellow squash (about 1 to 1 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
3 tablespoons low sugar Italian salad dressing (not light style, check carb count)
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/4 teaspoon dried thyme
1 tablespoon SF ketchup
Fresh thyme sprigs, for garnish
Directions:
Heat grill to medium, or heat broiler.Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
In a medium bowl, toss squash slices with oil until coated on all sides.
Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the dried thyme: toss again to combine.
Arrange chicken breasts and squash slices in a single layer on grill.
Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate.
Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side.
Transfer to a platter. Let both stand 5 minutes.
In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
Place a chicken breast and 4-5 slices of the squash on a plate, spoon a little of the dressing/ketchup mixture over the top.
Garnish with fresh thyme and serve.
Topic: CHICKEN SALAD WRAPS
Chicken Salad Wraps
Ingredients:
1 pound poached chicken breast
1 celery stalk, chopped
3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
8 large lettuce leaves
2 sliced radishes
Directions:
Cut chicken into 1/2-inch cubes.
Mix celery, mayonnaise, mustard, and parsley in a bowl.
Add chicken, toss to coat.
Divide into eight portions.
Serve on large lettuce leaves.
Garnish with radishes.
Serves 4.
Topic: STIR FRIED GINGER SHRIMP
Ginger Shrimp
Ingredients:
1 pound cleaned and deveined large shrimp
1 Tablespoons Canola oil
1 Tablespoons Walnut, Sesame or Stir Fry oil
2 cloves garlic, finely minced
1 Tablespoons peeled ginger root, finely chopped
1/2 cup sliced mushrooms
1 Tablespoon low sodium soy sauce
1/4 teaspoon dried hot pepper flakes, or to taste
Directions:
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking.
Add the garlic and ginger root and stir fry 30 seconds.
Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp.
Stir-fry until shrimp are pink and just cooked through, 3-4 minutes.
Serve immediately.
Serves 4.
Ingredients:
1 pound cleaned and deveined large shrimp
1 Tablespoons Canola oil
1 Tablespoons Walnut, Sesame or Stir Fry oil
2 cloves garlic, finely minced
1 Tablespoons peeled ginger root, finely chopped
1/2 cup sliced mushrooms
1 Tablespoon low sodium soy sauce
1/4 teaspoon dried hot pepper flakes, or to taste
Directions:
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking.
Add the garlic and ginger root and stir fry 30 seconds.
Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp.
Stir-fry until shrimp are pink and just cooked through, 3-4 minutes.
Serve immediately.
Serves 4.
Topic: BROCCOLI SALAD
Ingredients for Salad:
1 small head broccoli, separated into florets
3 celery stalks, thinly sliced
2 green onions, thinly sliced
6-8 pimiento-stuffed Spanish olives, sliced
For Dressing:
1 large garlic clove
2 tablespoons white wine vinegar or more to taste
1 tablespoon capers, drained, rinsed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 small head broccoli, separated into florets
3 celery stalks, thinly sliced
2 green onions, thinly sliced
6-8 pimiento-stuffed Spanish olives, sliced
For Dressing:
1 large garlic clove
2 tablespoons white wine vinegar or more to taste
1 tablespoon capers, drained, rinsed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
Directions:
Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender.
Drain and rinse under cold water.
In a blender or food processor, puree garlic, vinegar, capers, salt, and pepper.
With motor running, add oil in a thin, steady stream; blend until smooth.
Pour dressing into a large salad bowl.
Thinly slice broccoli florets, and add to dressing.
Mix in celery, green onions, and olives.
Toss gently to coat evenly with dressing.
Topic: LEMON PEPPER-GARLIC CHICKEN WINGS
Lemon Pepper-Garlic Wings
Ingredients
2 lbs. chicken wings (divided at joint, with tips discarded)
1/2 c. lemon juice
1 whole garlic clove (very finely grated)
1 tbsp. fresh coarsely ground black pepper
1 tbsp. salt
1/4 c. canola oil (or other light vegetable oil)
Directions
Place wings in bowl;
Pour on lemon juice, garlic and pepper. Sprinkle salt and oil over wings. Stir.
Cover and marinate for 2 -4 hours, stirring occasionally to keep coated.
Wings can be grilled, or baked in the oven 25 to 30 minutes, basting occasionally.
Ingredients
2 lbs. chicken wings (divided at joint, with tips discarded)
1/2 c. lemon juice
1 whole garlic clove (very finely grated)
1 tbsp. fresh coarsely ground black pepper
1 tbsp. salt
1/4 c. canola oil (or other light vegetable oil)
Directions
Place wings in bowl;
Pour on lemon juice, garlic and pepper. Sprinkle salt and oil over wings. Stir.
Cover and marinate for 2 -4 hours, stirring occasionally to keep coated.
Wings can be grilled, or baked in the oven 25 to 30 minutes, basting occasionally.
Topic: DILL AND GARLIC MEATBALLS
Dill and Garlic Meatballs
1/2 pound lean ground pork
1 small onion, finely chopped
1 egg
2 garlic cloves, pushed through a press
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
Combine chicken, pork, onion, egg, garlic, dill, salt and pepper in a bowl and mix well.
Divide mixture into 18 meatballs.
Heat oil in a large ovenproof skillet over medium-high heat until hot very hot.
Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.
Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.
Ingredients:
1 pound ground chicken1/2 pound lean ground pork
1 small onion, finely chopped
1 egg
2 garlic cloves, pushed through a press
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
Directions:
Heat oven to 375F.Combine chicken, pork, onion, egg, garlic, dill, salt and pepper in a bowl and mix well.
Divide mixture into 18 meatballs.
Heat oil in a large ovenproof skillet over medium-high heat until hot very hot.
Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.
Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.
Topic: Cucumber-Avocado Salad
Cucumber-Avocado Salad
6 cups prepared mixed salad greens( I like a romaine mix)
1 small avocado, peeled, pitted and cut into 1-inch cubes
1 tomato, cored, seeded, chopped
1 cucumber, seeded and diced
2 tablespoons finely chopped red onion
1 tablespoon cumin seeds or 1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1/3 cup mild olive oil
Salt and pepper
6 cups prepared mixed salad greens( I like a romaine mix)
1 small avocado, peeled, pitted and cut into 1-inch cubes
1 tomato, cored, seeded, chopped
1 cucumber, seeded and diced
2 tablespoons finely chopped red onion
1 tablespoon cumin seeds or 1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1/3 cup mild olive oil
Salt and pepper
Directions:
In small dry skillet over low heat, toast cumin seeds or ground cumin 2 minutes or until fragrant, stirring occasionally.
If using seeds, grind in a mortar or coffee grinder and place in small bowl.
Add lemon juice and whisk well. Add oil in a thin, steady stream, whisking until blended.
Add salt and pepper to taste.
In large salad bowl, combine greens with 1/4 cup dressing; toss to coat. Place on serving plates.
Mix avocado, tomato, cucumber, and onion with remaining dressing; toss to coat.
Top each portion of greens with avocado mixture.
Serves 6.
Topic: HAM AND SWISS FRITTATA
Ham and Swiss Frittata
1 cup grated Swiss cheese, divided
1 tablespoon butter
1/2 small onion, chopped
1/2 bell pepper, chopped
3 tablespoons chopped Italian (flat leaf) parsley, divided
9 eggs, beaten
1/4 cup heavy cream
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
Combine eggs, cream, water, salt, Italian seasoning and half the cheese. Add egg mixture to pan, Cook, stirring constantly until the eggs form soft, creamy small curds, about 5 minutes. Remove from heat; sprinkle remaining cheese over top of eggs.Place skillet under broiler; coo****il cheese is bubbly and golden, about 3 minutes. Cool slightly.
To remove frittata whole, tip the skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; top with remaining parsley. Cut into wedges.
Serves 6-8
Ingredients:
1 cup chopped cooked ham1 cup grated Swiss cheese, divided
1 tablespoon butter
1/2 small onion, chopped
1/2 bell pepper, chopped
3 tablespoons chopped Italian (flat leaf) parsley, divided
9 eggs, beaten
1/4 cup heavy cream
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
Directions:
Heat broiler. Melt butter in a large nonstick skillet over medium-high heat; add onion, pepper, ham, and half of the chopped parsley. Cook 5 minutes, until onion is softened.Combine eggs, cream, water, salt, Italian seasoning and half the cheese. Add egg mixture to pan, Cook, stirring constantly until the eggs form soft, creamy small curds, about 5 minutes. Remove from heat; sprinkle remaining cheese over top of eggs.Place skillet under broiler; coo****il cheese is bubbly and golden, about 3 minutes. Cool slightly.
To remove frittata whole, tip the skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; top with remaining parsley. Cut into wedges.
Serves 6-8
