DIET RECIPES ONLY

My husband made a big pot of chili last night and he made me a seperate low carb one. It was really good! He sauteed celery, bell pepper and onion in olive oil (and water later), browned the meat and seasoned it, added just a little diced tomatoes, added the water used for sauteeing, and thickened it with cheese that melted in it. It was actually good!!

 

Sue, I haven't made the chicken yet, but we loved the pork chops, theres a similar one for steak too. Have to try and rememebr all of it, it was in a book I barrowed from a couple at church.

 

I think this is it, if I remember correctly, which isn't always the right.

Steak cut in serving peices
2T. flour(I used soy flour), add salt pepper, and dry mustard. Dredge the steak in it and shake off the excess. Brown in a little oil on both sides. Mox 1/4c water with 3T. worstershire sauce and add to the skillet. Cover and simmer 30 minutes, add a can drained mushrooms and simmer 10 minutes more. Thicken if you want gravy, also I usually add a little more water if I want gravy. This is really good.

 

I usually use only bone in chicken breasts, but occasionally when I get to the store, especially in the mornings, they have manager meat specials so sometimes I can get boneless for $0.99 pound.

 

Low Fat Veal and onions.

Veal Cutlets (pound down thin)
As Many onions as you wish. Usually 1/2 for each
cutlet.


Place Veal flat in a metal deep sided frying pan.
Cut up onions and place on top of veal.
Put enough water in pan to cover onions. DO NOT COVER. Cook on Med./Low heat until water is absorbed. Once water is gone you can continue to cook to brown the meat and onions but only lightly brown them.
Use salt and pepper to taste.

This is a really low fat dish and great tasting once the onions brown it gets sweet.

Sometimes I add a little sherry with the water to cook in.

Serve with sugar snap peas

 

I made Trotter's "Cabbage Dump" and it was great!!! Thanks, Trotter!
Tater

 

Stir fry and brown rice.

Do NOT follow it up with Baklava for dessert as we did tonight!

 

I disagree strongly with the low-carb diet fad, Sue. What is 'bad' is the class of carbohydrates which transform quickly into sugar and thus boost your insulin output and thus get put into cells as fat storage often before you can use the energy in the sugar.

But a balanced diet is a must, especially for growing children and women in childbearing years. Complex carbohydrates are extremely important, and these include all whole grains, including brown (not white) rice.

The high protein in the low-carb diets can also leech calcium from your bones. Protein combines with calcium in your body, and if there is not enough, it will take it from your bones. This can lead to or contribute to osteoporosis.

The extra calcium in your circulatory system can also lead to kidney or gall stones. Painful.

In addition, a lack of the vitamin B12 which is plentiful in many carbohydrates can mimic forms of dementia in older adults.

Complex carbohydrates also help with the roughage which keeps your bowel moving smoothly, decreasing bowel problems such as constipation and even polyps and cancer.

All in all, a well-balanced diet free from processed foods as much as possible and staying away from fast foods as much as possible is the best bet.

Brown rice is VERY good for you.

 

Let's not talk about my diet Coke in the Atlanta airport, OK?

 

The wings sound great Sue. I'll have to try those, I'm a big wings fan.
Helen, I was diagnosed with diabetes last october, and have had to cut my carb intake becasue all carbs can raise blood sugar depending on how much a person eats. I'm under orders to eat not more then 150 a day, which is far more then something like Atkins. I agree no one should eat as low as Atkins calls for, way too many bad things can happen becasue of it. I do eat brown rice, but limit it to 1/2c up, unless I've been real good with my carbs that day, then I may eat a cup, but not usually. I also eat potatoes, and corn, but again control how much I eat. I do not waste my carbs on sugary foods though. I have a much more balanced diet now,a nd as I posted in the diet thread in the all other forum, I've lost 28 pounds since october. Got a lot more to go.

 

I made Donna's Ranch Cheese Chicken today...well, sorta. I modified it a tad! I cut the chicken into bite-sized pieces, cooked them in canola oil with parsley and onion. When done, I added grated cheese (didn't have any sliced cheese), and 1/2 regular Ranch dressing and 1/2 Peppercorn Ranch dressing. Didn't have any parmesan. Mixed it well and served it over pasta.

Now that I think about it, guess it really didn't even come close to being the recipe Donna posted, but it was good!!!

CJ

 

recently bought an e-cookbook(electronic cookbook delivered to my email),a nd thought I'd share a few recipes.

Some of these have notes that are written that sound like me/my notes, but they aren't they came like that, like maybe there are from a message board.


Chocolate Cake
1 cup soy flour
1 cup Splenda
1 to 2 T cocoa, depending on how chocolately you like it
1 1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
3 TBLS sour cream
1/2 c vegetable oil
1/4 cup water
1/4 cup whipping cream
1/4 cup chopped walnuts (optional)
Mix flour, Splenda, baking powder, cocoa and set aside Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping cream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, mix until all incorporated. Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes. Serve with Dr Atkins ice cream, whipped cream. Or the following frosting.
Without frosting the whole cake has about 35 grams of carbohydrates.

I like the cake the way it is without any frosting it is very moist. But for real cake and frosting lovers, I developed this frosting for my father who is a diabetic and with a few changes made it for us low carbohydrates eaters.
Optional frosting.
Take 1 and 1/2 cups of Splenda and place in a food processor. Process it, until it resembles powdered sugar. Mix in 1 to 2 TBLS cocoa, and set aside. Take 1/2 cup of cold butter and beat in a mixing bowl, about 3 minutes. Gradually add the Splenda Mixture. Beat until smooth and spreadable. If it is a little stiff, add a few drops of whipping cream. If too thin add a little more processed Splenda. Add 1 t vanilla flavouring. Spread on cooled cake. Store in refrigerator.

 

Lemon Pancake
4 eggs
1/4 C. soy flour or soy powder
2 Tbsp. water
2 Tbsp. heavy cream
Pinch of salt
3-4 oz. butter
Cinnamon
Lemon extract or fresh-squeezed lemon juice
3-4 packets sweetener
Melt 2 oz butter in a pie plate in the oven while preheating to 425. Mix eggs, cream, water, flour, salt well. Pour mixture into melted butter in pie plate.
Cook at 425 for 8 minutes. Turn down to 275 for 7 minutes. When finished it should look like a great big egg "bowl" with the sides puffed up.
Dot the remaining butter in the egg dish. Lightly sprinkle cinnamon and add 1/4 tsp lemon extract or 1 Tbsp fresh squeezed lemon. Sprinkle 2-3 packets of sweetener over that. Then roll the egg pancake and sprinkle more sweetener and cinnamon on top.
Serves one very hungry person, or 2 not so hungry people.


Chocolate Cake
1 cup soy flour
1 cup Splenda
1 to 2 Tbsp. cocoa, depending how chocolately you like it
1 1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
3 Tbsp. sour cream
1/2 c vegetable oil
1/4 cup water
1/4 cup whipping cream
1/4 cup chopped walnuts (optional)
Mix flour, Splenda, baking powder, cocoa and set aside. Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping ream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, mix until all incorporated.
Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes.
Serve with Dr Atkins ice cream, whipped cream. Or the following frosting. Without frosting the whole cake has about 35 grams of carbohydrates. I like the cake the way it is without any frosting it is very moist. But for real cake and frosting lovers, I developed this frosting for my father who is a diabetic and with a few changes made it for us low carbohydrates eaters.
Optional frosting
Take 1 and 1/2 cups of Splenda and place in a food processor. Process it, until it resembles powdered sugar. Mix in 1 to 2 TBLS cocoa, and set aside. Take 1/2 cup of cold butter and beat in a mixing bowl, about 3 minutes. Gradually add the Splenda Mixture. Beat until smooth and spreadable. If it is a little stiff, add a few drops of whipping cream. If too thin add a little more processed Splenda. Add 1 t vanilla flavouring. Spread on cooled cake.
Store in refrigerator.

 

Strawberry Cheesecake
Serves 6-8
Cream cheese, 8 oz
Half-and-half, 4 oz
Sweet 'n Low or Canadian Splenda, 4 packets
Eggs, 2
Vanilla extract, 2 tsp.
Strawberries, 1 cup sliced
Sour Cream, 1/2 cup
Preheat oven to 350 degrees. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Sweet N Low or Canadian Splenda, eggs and vanilla extract. Blend until completely smooth. Pour into an 8" ceramic or Pyrex pie pan. Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet Sweet N Low or Canadian Splenda is added).
Nutritional Values per Serving: (this is with the strawberries included)
Carbs - 3.4 g
Protein


Cherry Vanilla Cream Cheese Whip
8 oz. cream cheese (8 g)
2 tsp. vanilla (2 g.)
1/4 - 1/2 tsp. Wyler's cherry drink mix (to taste)
2 packets Splenda
Beat until fluffy. Enjoy!
Total carbs: 10 g. If you make 4 servings out of it, it's 2.5 gm/serving. NOTE: For a little firmer texture, whip in 1/2 cup diet Jello. Refrigerate.

 

No-Bake Pumpkin Pie
For crust:
1 cup sliced almonds
1 tsp. cinnamon
1 packet sweetener (optional, I didn't use it)
2 tablespoons butter.
Melt butter in pie plate. Mix the almonds, cinnamon and sweetener together with the melted butter. Press to cover pie plate.
Filling:
1 15oz can pumpkin
1 cup heavy whipping cream
1 box SF butterscotch Jello
2 T pumpkin pie spices or 1 tsp. each of nutmeg, cinnamon, allspice
Mix whipping cream and SF butterscotch Jello together. Mix pumpkin spice with canned pumpkin in another bowl. Fold the whipping cream mixture into the pumpkin mixture. pour the whole mixture into the pie plate. Chill for about 1 hr. Garnish with whip cream.
My almonds were 6g -3g for fiber. Whipping cream says no carbs but I don't believe it! SF butterscotch Jello says 6g per serving.... makes 4 servings. You'll have to do your own math depending on the type of whipping cream you use.
My hubby took it to work and they loved it. They were amazed lowcarbing could have treats like these that tasted that good.
I suppose you could use two boxes of butterscotch pudding if you want it ssweeter. I don't have a lot of Splenda, so I'm improvising

 

Quiche with Flaked Ham and Swiss Cheese
4 large eggs
4 oz. cream cheese, softened
1 1/4 cups half and half cream (use heavy cream instead)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper (optional)
1 1/4 tsp. garlic powder
4 oz. grated Swiss cheese
13 oz. canned flaked ham (2 cans)
1 medium sweet red pepper, sliced in about 1/4" strips
Preheat oven to 350 F. In a medium size mixing bowl, add eggs, cream cheese, half and half, salt, black pepper, cayenne pepper, garlic powder and mix well. Adjust seasonings to taste at this point. Layer grated Swiss cheese, flaked ham and half of the sliced red pepper strips in bottom of pie dish. Pour the egg mixture on top. Top the remaining sliced red pepper strips around the pie, placing strips from the centre to outside like spokes in a wheel). Bake in preheated 350 F oven for 50 to 55 minutes. Test for doneness by sticking a wood tester or toothpick into centre, if done, should come out dry. Let stand for 15 minutes before cutting and serving. Serves 6


Chicken Egg Foo Young
8 eggs
1 cup shredded string beans
I cup shredded celery
1 1/2 cups shredded cooked chicken
I cup sliced mushrooms, canned or fresh
1 cup shredded onions
Salt and pepper to taste
Place all ingredients in a mixing bowl, mix thoroughly and divide into 8 portions. Grease well a hot skillet, fry both sides until golden brown.
Serves 4.
The following egg foo young dishes can be made by substituting for the chicken in the above basic recipe the following:
Chinese Roast Pork Egg Foo Young Use 1 1/2 cups Chinese Roast Pork.
Lobster Egg Foo Young Use 1 1/2 cups sliced, cold, boiled lobster.
Shrimp Egg Foo Young Use 1 1/2 cups sliced, cooked or cold, boiled shrimps