Showing posts with label LowCarb. Show all posts
Showing posts with label LowCarb. Show all posts
Thursday, November 4, 2010
Low-Carb Recipes: Taco Seasoning I | Submitted By: BILL ECHOLS
1 tablespoon chili powder1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepperIn a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Amount Per Serving Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg view all reviews » ![]()
Tuesday, October 26, 2010
Low-Carb Recipes: Wonton Wrappers | Submitted By: BIGDADDY1IL
1 egg1/3 cup water2 cups all-purpose flour1/2 teaspoon saltIn a medium bowl, beat the egg. Mix in the water. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes. Cut each ball into four equal pieces. Roll the pieces into 10 1/2x10 1/2 inch squares. Cut the squares into 3 1/2x3 1/2 inch squares. Use in any recipe that calls for wonton wrappers. Amount Per Serving Calories: 41 | Total Fat: 0.3g | Cholesterol: 9mg view all reviews » ![]()
Monday, October 18, 2010
Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: AnnMarie
2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg view all reviews » 
Reviewed on Nov. 9, 2007 by HHOAL 
A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!![]()
Reviewed on Nov. 9, 2007 by HHOAL A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ] 23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Monday, October 11, 2010
Low-Carb Recipes: Easy Pizza Sauce III | Submitted By: Brent
1 (15 ounce) can tomato sauce1 (6 ounce) can tomato paste1 tablespoon ground oregano1 1/2 teaspoons dried minced garlic1 teaspoon ground paprikaIn a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika. Amount Per Serving Calories: 11 | Total Fat: 0.1g | Cholesterol: 0mg view all reviews » 
Reviewed on Jun. 8, 2007 by Donnie This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of the suggestions made my another reviewer of this recipe (CINDY18LOU). I only used 2 teaspoons of oregano, and I added 2 teaspoons of basil and 1/2 teaspoon of white sugar. And with those tweaks, I made a Chicago-style stuffed pizza that was absolutely amazing! You can go to my page to read my reviews of those other two recipes and what I did to make them. I used the "Jay's Signature Pizza Crust" and "Chicago-style stuffed pizza" recipes (with minor tweaks to the latter) to make an amazing pizza! Highly recommended! Also, this sauce makes an amazing spaghetti sauce!! And with the 2nd batch, for spaghetti only, I added about 1/2 teaspoon of fennel, which added another very yummy taste to the mix! Next time, I'm going to mix in some ground beef for what I'm sure will be a stellar meat sauce! Was this review helpful? [ YES ]
316 users found this review helpful This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of...
Reviewed on Nov. 3, 2007 by SimpleFoods About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar was recommended by another reviewer, but it is actually acidic. It cuts the acidic taste, but not the effect in your belly. (The cheese on the pizza, and the white flour in the crust also push the digestive acid levels up.) Instead (or in addition), add baking soda. Really. Remember those baking soda and vinegar "volcanoes" in Middle School? That should remind you of what you need in order to neutralize the acid. With all the strong flavors in this sauce, my guess is 1 tsp will go without notice. Add more, if you want. You could probably sneak some into a homemade crust, too. If heartburn is a frequent problem for you, do a search on "alkaline diet" for more tips. Was this review helpful? [ YES ]
268 users found this review helpful About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar...![]()
Reviewed on Jun. 8, 2007 by Donnie This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of the suggestions made my another reviewer of this recipe (CINDY18LOU). I only used 2 teaspoons of oregano, and I added 2 teaspoons of basil and 1/2 teaspoon of white sugar. And with those tweaks, I made a Chicago-style stuffed pizza that was absolutely amazing! You can go to my page to read my reviews of those other two recipes and what I did to make them. I used the "Jay's Signature Pizza Crust" and "Chicago-style stuffed pizza" recipes (with minor tweaks to the latter) to make an amazing pizza! Highly recommended! Also, this sauce makes an amazing spaghetti sauce!! And with the 2nd batch, for spaghetti only, I added about 1/2 teaspoon of fennel, which added another very yummy taste to the mix! Next time, I'm going to mix in some ground beef for what I'm sure will be a stellar meat sauce! Was this review helpful? [ YES ] 316 users found this review helpful This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of...
Reviewed on Nov. 3, 2007 by SimpleFoods About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar was recommended by another reviewer, but it is actually acidic. It cuts the acidic taste, but not the effect in your belly. (The cheese on the pizza, and the white flour in the crust also push the digestive acid levels up.) Instead (or in addition), add baking soda. Really. Remember those baking soda and vinegar "volcanoes" in Middle School? That should remind you of what you need in order to neutralize the acid. With all the strong flavors in this sauce, my guess is 1 tsp will go without notice. Add more, if you want. You could probably sneak some into a homemade crust, too. If heartburn is a frequent problem for you, do a search on "alkaline diet" for more tips. Was this review helpful? [ YES ] 268 users found this review helpful About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar...
Tuesday, October 5, 2010
Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: Ann Marie
2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg view all reviews » Reviewed on Nov. 9, 2007 by HHOAL A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!![]()
Reviewed on Nov. 9, 2007 by HHOAL A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ] 23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Saturday, October 2, 2010
Low-Carb Recipes: KJ's Mushroom Chicken | Submitted By: Jerri
1/2 cup butter8 skinless, boneless chicken breastssalt and pepper to taste1/4 cup all-purpose flour2 1/2 cups chicken broth1/2 lemon, juiced1 pound fresh mushrooms, sliced1 (14 ounce) can artichoke hearts in water1 tablespoon Worcestershire sauceIn large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally. Amount Per Serving Calories: 293 | Total Fat: 13.4g | Cholesterol: 101mg view all reviews » Reviewed on Mar. 3, 2010 by AndrewP I thought that this was a relatively easy meal to cook considering how delicious and gourmet it turned out. The recipe is good as it is written, though I did halve it to 4 pieces of chicken, added garlic and fresh chopped tomatoes, and added some white wine to the sauce, as suggested by other reviews. Oh yeah, I also used baby bella mushrooms, as they cost the same as regular white mushrooms and I prefer the flavor. I served this over angel hair pasta with a side of asparagus sauteed in oil, soy sauce, garlic, jalapenos, and sesame seeds. Overall, the dinner was delicious! My lovely lady enjoyed it so much that I renamed it "Stepher's Chicken." (sorry KJ :) Thanks for the great recipe! Was this review helpful? [ YES ]
2 users found this review helpful I thought that this was a relatively easy meal to cook considering how delicious and gourmet...![]()
Reviewed on Mar. 3, 2010 by AndrewP I thought that this was a relatively easy meal to cook considering how delicious and gourmet it turned out. The recipe is good as it is written, though I did halve it to 4 pieces of chicken, added garlic and fresh chopped tomatoes, and added some white wine to the sauce, as suggested by other reviews. Oh yeah, I also used baby bella mushrooms, as they cost the same as regular white mushrooms and I prefer the flavor. I served this over angel hair pasta with a side of asparagus sauteed in oil, soy sauce, garlic, jalapenos, and sesame seeds. Overall, the dinner was delicious! My lovely lady enjoyed it so much that I renamed it "Stepher's Chicken." (sorry KJ :) Thanks for the great recipe! Was this review helpful? [ YES ] 2 users found this review helpful I thought that this was a relatively easy meal to cook considering how delicious and gourmet...
Tuesday, September 28, 2010
Low-Carb Recipes: Chili-Lime Chicken Kabobs | Submitted By: Simmi Gupta
3 tablespoons olive oil1 1/2 tablespoons red wine vinegar1 lime, juiced1 teaspoon chili powder1/2 teaspoon paprika1/2 teaspoon onion powder1/2 teaspoon garlic powdercayenne pepper to tastesalt and freshly ground black pepper to taste1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch piecesskewersIn a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear. Amount Per Serving Calories: 227 | Total Fat: 13g | Cholesterol: 65mg view all reviews » ![]()
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