DIET RECIPES ONLY

Sue that low carb swiss steak sounds good. I love spinach but I'm the only one who does. I wonder if the chicken fried steak could be made with soy flour? I did pork chops and they were good, husband said he couldn't tell the difference.
Oh, great salmon patties with soy flour, have you made these? Are they good? We love salmon patties.

 

ok, my turn, I have tons of low carb stuff.
These are both great.

Mustard Pork Chops
1/4 teaspoon olive oil
1 thick slice of yellow onion
5 ounce boneless pork chop
1 teaspoon prepared mustard or dijon
Salt and pepper to taste
Sprig of rosemary or 1/4 teapoon dried rosemary, optional

Directions
1.Preheat oven to 350F.
2.Tear heavy-duty aluminum foil to make a 12-inch square; smear the
foil with oil.
3.Place onion slice on half of foil.
4.Trim any fat from pork chop, spread both sides with mustard.
5.Place pork chop on onion and sprinkle with salt and pepper to taste.
6.Top with rosemary (if desired).
7.Close foil to form triangle, roll edges and crimp firmly to seal, turning
sealed edges.
8.Place in baking pan and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is cooked thoroughly (no pink in the
center).
9.Transfer packet to dinner plate, open and turn chop with onion and
juices onto plate.


Pork & Mushrooms
6 ounces pork tenderloin
1/2 cup mushrooms -- sliced
2 tablespoons green onion -- sliced
1/4 cup sour cream
3 tablespoons cream
1/2 teaspoon chicken boullion
nutmeg
pepper
2 teaspoons flour

Trim fat from pork. Cut pork crosswise in 4 slices. For each slice, place between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound to 1/4 inch thickness.

Spray a cold medium skillet with nonstick coating. Preheat skillet. Add pork and cook over medium heat about 3 minutes or until browned. Turn and cook for 2 - 4 minutes more or til no pink remains. Remove from skillet, cover and keep warm.

Add mushrooms, green onion, and garlic to skillet. lCook and stir over medium heat until tender.

Stir together sour cream, cream, bouillon granules, flour, nutmeg, and pepper. (Mixture may look curdled.) Add to mushroom mixture. Cook and stir until thickened and bubbly. Spoon sauce over meat on each plate.

 

Curried Chicken Salad with Cucumbers

Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 tablespoon onion -- grated
1 tablespoon fresh parsley -- chopped fine
1 teaspoon balsamic vinegar
salt and pepper -- to taste
2 cups cooked chicken -- cubed
1/2 cup cucumber -- seeded and chopped
1/2 cup celery -- chopped

Whisk together the mayonnaise, curry powder, cinnamon, onion, parsley,
vinegar, salt. and pepper in a large serving bowl.. Add the chicken,
celery, and cucumber, and toss the salad well. Serve immediately or
store in refrigerator for up to 1 day.

Mexican Chicken
Ingredients:
4-6 boneless breasts of chicken 1 jar picante salsa (mild)
l lb. mozzarella grated small container sour cream
How to Prepare:
Preheat oven to 350 degrees. Place uncooked breasts in baking dish. Pour picante salsa over chicken. Bake for 45 minutes to an hour. Top with cheese. Put back in 350 degree oven (or under broiler) until melted. Take out of oven. Serve as is or topped with generous dollop of sour cream.

 

Korean Roast Chicken
Ingredients:
8 Chicken Thighs,leg removed, skin on 1/2 C. Soy Sauce 1/2 C. Green Onions, minced 3 T. Oil 1 packet Splenda
2 t.Garlic, minced (or 1/4 t. Garlic Powder) 1/4 t. Ground Ginger 1/4 t. Black Pepper
How to Prepare:
Place chicken skin side down in a large baking dish. Combine, soy sauce with remaining ingredients. Pour on top of the chicken. Bake uncovered in oven at 375 degrees for 45 minutes. Then turn over and bake another 10-15 min.

Ranch Cheese Chicken
Ingredients:
4 Boneless, Skinless Chicken breasts 1 cup of Ranch dressing
4 Slices of American cheese (Shredded Cheddar cheese will also work) 1/2 cup Parmesean Cheese 2 Tbls of Flour (Optional)
How to Prepare:
1. Preheat Oven to 350

2. In small bowl mix ranch dressing, parmesean cheese, and flour (if you want to keep it lower in carbs leave out the flour)

3. Spray nonstick spray on pan and place chicken breasts in pan and pour ranch mixture onto the chicken, making sure you coat each piece

4. Place a slice of cheese on each piece

5. Cover pan with foil and bake for 30-45 minutes/or until chicken is cooked all the way through

 

Sausage/Squash Casserole

1 - lb mild ground sausage
4-5 yellow summer squash, sliced thin
1 med onion, chopped
2 - Tbsp butter
1 - 8 oz sour cream
2 - eggs, beaten
1 1/2 cup cheddar cheese
Brown sausage, drain, reserving the drippings. In the drippings, saute the squash and onions, adding 2 tbsp of butter. You may need to add a little water at this point to make sure the veggies get nice and soft. When veggies are done, combine all ingredients except 1/2 cup cheese in a casserole dish. Bake @ 350 degrees for 30-40 minutes, topping with remaining cheese just before its done. Approximatly 8 large servings.


Green Beans Portuguese Style
Ingredients:
1/4- pound salt pork 2- pounds fresh green beans 2- medium tomatoes 2- cups beef bouillon 1/2- teaspoon salt 1/4- teaspoon pepper Dice salt pork and spread over bottom of slow-cooking pot. Wash beans. Break each bean into 2 or 3 pieces; place in pot over salt pork. Peel, seed and cube tomatoes; spoon over beans. Add bouillon with salt, and pepper. Cover and cook on high for 3-4 hours or until beans are tender. Drain and serve hot. Makes 8 servings.

 

I have lots more chicken recipes if you need them. Let me know and I'll post them too.

 

Smothered Chicken
Ingredients:
4 chicken breasts garlic powder 1c. Mexican blend cheese
1/2c. chopped green onion 1/2c. fried, chopped bacon
How to Prepare:
-sprinkle chicken with garlic powder, to taste.
-bake at 375 for approx 35 minutes, until cooked through.
-top with cheese, green onion and bacon.
-return to oven until melted.


Asian Chicken and Slaw
Ingredients 1-1/4 pounds ground chicken 3 cloves garlic, minced 2 green onions (including some green), finely chopped 1 tablespoon grated fresh ginger 1 can (8 ounces) water chestnuts, drained and chopped 2 tablespoons dark Asian sesame oil 3 tablespoons soy sauce 1 tablespoon hoisin sauce 1 teaspoon salt 1/4 teaspoon black pepper 1 package (16 ounces) shredded coleslaw mix 1/4 cup beef broth Directions Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties. Calories: 344 Protein: 32 g Sodium: 579 mg Fat: 16 g Carbohydrates: 5 g Exchanges: 3 Low-Fat Meat; 2 Fat

 

Spicy Thai Chicken
Ingredients
1 small red bell pepper, chopped
2 tbsp white vinegar
1/4 tsp crushed red pepper flakes
1 package Equal ® sugar substitute (or similar substitute)
2-4oz boneless chicken breasts, skinned
1 lime, sliced into 6 wedges
Directions
Puree red bell pepper with vinegar in a food processor.
Pour puree into a saucepan. Add red pepper flakes and bring to a boil.
Reduce heat to simmer and cook for 3 minutes more.
Remove from the heat and let stand til cool.
Once the red pepper puree is cooled, stir in the Equal ® sugar substitute.
In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.
Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.
Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once.
Calories: 200
Protein: 35 g
Sodium: 85 mg
Fat: 4 g
Carbohydrates: 3 g
Exchanges: 4 Lean Meat

 

Baked Cajun Chicken
Ingredients
1-1/2 to 2 pounds split chicken breasts
1/2 dried thyme, crushed
Nonstick spray coating
1/4 teaspoon garlic salt
2 tablespoons nonfat milk
1/8 teaspoon ground white pepper
2 tablespoons onion powder
1/8 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
Directions
Rinse chicken, pat dry. Cut off skin and discard.
Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
Arrange the chicken in the dish; meat side up.
Brush lightly with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken.
Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.
Calories: 166
Protein: 25 g
Fat: 6 g
Carbohydrates: 0 g
Exchanges: 3 Lean Meat


BAKED CHICKEN CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 0-5G Low Carb Poultry Chicken Breasts
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg boneless skinless chicken breasts
1/2 cup melted butter
1 tsp lemon juice
2 cl minced garlic
1 tsp salt
2 tsp curry powder

Place chicken, skin-side down, in greased 9x13-inch330x230mm baking dish.
Brush chicken with some of the sauce.
Bake at 350°F-180°C for 30 minutes, basting once.
Turn chicken, bake 30 minutes,
Basting with additional sauce every 10 minutes until chicken is tender.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 471 Calories; 26g Fat (50.8% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 199mg Cholesterol; 922mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.

NOTES : Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes
The AUSSIE Low Carb Gourmet Tony Blakemore November. 2001
e-mail [email protected]
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

 

Curried Breast of Chicken with Pecans and Peppers
2 whole fryer breasts (3/4 pound each), boned, skinned and cut in 1/2 inch
4 tsp. flour
4 green onions, each with 1 inch of green, thinly sliced
1/2 large green pepper, finely diced
2 tbsp. pecans, coarsely chopped
1 tbsp. curry powder
1/2 tsp. salt
1 tsp. Splenda
1/2 tsp. Knorr’s chicken stock base mixed in 1/4 cup water
2 tbsp. peanut or corn oil
Prepare chicken. Place the flour in a zip-lock bag. Add diced chicken, close bag and shake to coat. Let stand while preparing the vegetables and pecans and measuring the rest of the ingredients. Have oil ready to go. Heat skillet or wok to high. When the pan is hot, add the oil. It should begin to sizzle at once. Quickly add the green onion, and stir-fry for 30 seconds then add the green pepper and pecans. Stir-fry for 1 minute. Add the curry powder, salt and Splenda. Reduce heat to medium low and stir rapidly for 1 minute to blend. Add the chicken and return heat to medium high. Stir-fry for 2 minutes until chicken loses its pinkness. Add the stock or water and blend well for 1 minute. Remove from heat and serve.
Serves 6 as part of buffet.
Total calories - 1009 Total carbohydrates - 18.2 grams
Per serving: Calories - 169 Carbohydrates - 3 grams


Curry Chicken Salad
2 C. diced cooked chicken
1/2 C mayonnaise
1 1/2 sticks celery, chopped
1/4 C. chopped walnuts
2 Tbs. curry powder
Just add to a bowl and stir!

 

Baked Apples with Raisins
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Calories: 74
Protein: 0 g
Sodium: 0 mg
Cholesterol: 0 mg
Carbohydrates: 10 g
Exchanges: 1-1/2 Fruit


Cream Cheese Dessert
Ingredients
1 Tub (12 oz) light cream cheese product (room temperature)
1 (1.4 oz) box sugar-free vanilla instant pudding
3 Cups skim milk
1 can (20 oz) Lite Cherry Filling**
** The cherry pie filling contains sugar and should be limited by diabetics. If desired, eliminate topping and top individual servings with sugar-free all fruit preserves of choice.
Directions
In small mixing bowl, combine pudding mix and milk. Beat on low speed to mix ingredients. Add cream cheese. Increase speed and beat until smooth and thickened. Pour into individual or large serving dish. Top with pie filling and refrigerate.
Calories: 200
Sodium: 554 mg
Cholesterol: 24 mg
Fat: 7 g
Carbohydrates: 9 g
Exchanges: 1 Starch/Bread, 1/2 Milk, 1-1/2 Fat

 

Baked Vanilla Custard (Diabetic)
1 quart skim milk
6 eggs
6 1/4 teaspoons Equal® for Recipes or 21 packets Equal® sweetener or 3/4 cup plus 2 tablespoons Equal® Spoonful™
2 teaspoons vanilla extract
1/4 teaspoon salt
Ground nutmeg
Heat milk just to boiling in medium saucepan; let cool 5 minutes. Beat eggs, Equal®, vanilla and salt in large bowl until smooth; gradually beat in hot milk. Pour mixture into 10 custard cups or 1 1/2-quart glass casserole; sprinkle generously with nutmeg. Place custard cups or casserole in roasting pan, add 1-inch hot water to roasting pan.
Bake, uncovered, in preheated 325*F (160*C) oven until sharp knife inserted halfway between center and edge of custard comes out clean, 45 to 60 minutes. Remove custard dishes from roasting pan; cool on wire rack. Refrigerate until chilled.
Makes 10 servings.
Nutrition information per serving (1-1/2 cups): 90 cal., 7 g pro., 8 g carbo., 3 g fat, 129 mg chol., 142 mg sodium.
Diabetic Food Exchanges: 1/2 Milk, 1/2 Meat.


I made this one and it was yummy. I did make my crust from sugar free cookies instead to cut the carbs even more.
DIABETIC PINEAPPLE DESSERT
15 oz can Crushed Pineapple ( drained )
1 small carton of cream cheese
1 small pkg. Sugar free instant Vanilla Pudding
Mix pineapple and cream of cheese
Add pudding and place in graham cracker pie crust ( medium ) and mix well.
Top with cool whip.
Let it chill for at least 20 minutes

 

(Thanks for the invite, Sue!)

Ever been to Outback Steakhouse? It used to be our favorite, and the only dish my wife would order was Alice Springs Chicken. Sooo....we developed our own, ala Atkins (the original is fine for Atkins, also, but it comes from a resturaunt that serves alcohol).

Alice Springs Chicken

4 boneless, skinless chicken breast halves

Season Salt (usually use Lawrey's...or however you spell it!)

12 strips bacon, fried crisp

Sauteed mushrooms

Shredded cheese (usually use a mexican blend, but an itanlian blend works good too)

Season chicken with season salt. Grill or fry without grease until browned. Top with hot sauteed mushrooms, 3 strips of bacon each, and a handful of shredded cheese. Either place in a warm oven for a few minutes (to melt the cheese), or microwave on 50% power for a couple of minutes.

Bon apetite!

In Christ,
Trotter

 

Sounds good.Love cheese