The Low Carb Luxury Newsletter: 
Volume III / Number 02: January 25, 2002: Page 6
PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    

      Recipes
January Favorites

All the recipes below were the result of various requests we've received this month and several are based on original magazine or newspaper recipe-favorites. The Chocolate Chip Cheesecake wraps it all up, and came together beautifully with the use of two recent low-carb debuts — Keto's Chocolate Biscotti Cookies for the crust, and Low Carb Chef's yummy sugar free chocolate chips!


Orange-Glazed Chicken Wings

Roll up your sleeves and dig into dinner! Orange flavors, soy sauce, and plenty of garlic coat these wings with fabulous flavor!

Orange-Glazed Chicken Wings
  • 1 cup diet orange or tangerine soda *
  • 2 tablespoons grated orange zest (peel)
  • 6 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 Tablespoon Splenda
  • 1 teaspoon molasses
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 4 pounds chicken wings
Heat the oven to 400F. In a large bowl, combine orange soda with the orange zest, garlic, soy sauce, Splenda, molasses, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

MENU SUGGESTIONS: Serve this finger food with a vegetable that you can also eat with your hands, such as strips of raw jicama.

TIP: When you grate the orange zest, remove only the orange layer of the skin, leaving the bitter white pith behind.

* Diet Rite Tangerine works GREAT here! Or, if you prefer, you can use pre-made Ket-OJ, or Sugar Free Tang.

Makes 4 servings — 3 grams of carbohydrate per serving.

Converted from an original recipe by Food and Wine Magazine.


Roast Chicken with Fiesta Peppers
Roast Chicken with Fiesta Peppers
  • 1 cut-up chicken (3 to 3 1/2 pounds)
  • 3 Tablespoons olive oil, divided
  • 1 1/2 Tablespoons chopped fresh rosemary
    or 1 1/2 teaspoons dried rosemary, crushed
  • 1 Tablespoon fresh lemon juice
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon black pepper, divided
  • 3 bell peppers
    (preferably 1 red, 1 yellow, and 1 green)
  • 1 medium onion
Heat oven to 375F. Rinse chicken in cold water; pat dry with a paper towel. Place in a shallow roasting pan.

Combine 2 tablespoons of the oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper over chicken. Roast for 15 minutes.

Cut bell peppers lengthwise into 1/2-inch strips. Slice onion into thin wedges. Toss vegetables with remaining 1 Tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon vegetables around chicken. Roast until vegetables are tender and chicken is cooked through (about 40 minutes.) Serve chicken with vegetables and pan juices.

Makes 6 servings — 5 grams of carbohydrate per serving.



Pork Chops Paprikash

Pork Chops Paprikash

  • 2 teaspoons butter
  • 1 medium onion, sliced very thinly
  • 1 1/4 teaspoons paprika, divided
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (5-6-oz) bone-in center cut pork chops (about 1/2" thick)
  • 1/2 cup well-drained sauerkraut
  • 1/3 cup sour cream
Preheat broiler with rack 4 to 5 inches from heat.

Melt butter in a large skillet over medium-high heat. Separate onion slices into rings; add to skillet. Cook, stirring occasionally, until golden brown and tender, about 10 minutes.

Meanwhile, sprinkle 1 teaspoon of the paprika, garlic salt, and pepper over both sides of the pork chops. Place chops on rack of broiler pan.

Broil 5 minutes. Turn; broil until chops are no longer pink in center, 4 to 5 minutes.

Combine onion with sour cream and remaining 1/4 teaspoon paprika; mix well. Garnish chops with onion mixture, or spread onion mixture over chops and return to broiler. Broil just until hot, about 1 minute.

Makes 4 servings — 4.2 grams of carbohydrate per serving.



Chocolate Chip Cheesecake
Crust:
  • 1/4 cup almond or walnut flour (finely ground nut meal)
  • 4 Keto Chocolate Biscotti Cookies - finely crushed
  • 2 Tablespoons Splenda
  • 4 Tablespoons butter - melted
Filling:
  • 5 (8-oz) packages full fat cream cheese, softened
  • 1 cup Splenda
  • 1/2 cup DaVinci Sugar Free Vanilla Syrup
  • 1 Tablespoon Oat Flour
  • 1 Tablespoon sugarfree vanilla extract
  • 3 eggs
  • 1/2 cup sour cream
  • 1 cup Sugar Free Chocolate Chips

Chocolate Chip Cheesecake Preheat oven to 350F.

Mix the crust ingredients and press into bottom of springform or cheesecake pan.

Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream.

Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.)

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.

This makes a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.




Greenbeanz

Keto Biscotti We've got the new Keto Biscotti on sale right now at $1.25 each! They taste great; but don't take my word for it-I'll let you try one for FREE with any order over $40.00! Just make a note in the comments section: "Paul Lean Protein Bitessays let me try a Free Keto Biscotti".

In case you haven't tried the new Lean Protein Bites yet, you are in for a treat! Not only do these taste good, but they're loaded with protein, with 14-16 grams per package. Check them out!

If you like chewy caramels, peanut brittle, or coconut nut brittles, you can now get Judy's Sugar-Free Candies from Greenbeanz Low Carb Superstores. (See the review at Low Carb Luxury.) Judy's Candies makes some of the best tasting candy (they make both high carb and low carb versions, but of course we sell only the low carb versions) and we think that the low carb version tastes just as good as the real thing! They're on sale right now for $5.99! This link will take your right there.

              
                                          
Our specials this week:
  1. New Atkins Muffin mixes: Cranberry Orange and Banana Nut are now also available in addition to the Blueberry. These mixes make the best low carb muffins I've found. Get them hot out of the oven smothered with melted butter, and they taste pretty close to the real thing! Each muffin has only 3 grams effective carb count and 6 grams of protein. One 12 ounce pkg makes 18 muffins and they're on sale for only $5.29! Click here for more info on the muffins.


  2. Ultimate Low Carb 2 Bars (Smores, French Vanilla Etc) only $1.69! Click here for more info.


  3. All of the Atkins powdered Shake mixes only $15.99! Click here for more info.


  4. Pralines & Cream and Cinnamon Swirl Atkins bars are now available at the special price of 1.79 each!


  5. Pure Delite Chocolate Bars: $1.89 each! The Pure Delite Dark is my favorite low carb candy bar.


  6. Shipping Special: You will get free ground shipping on any order over $75.00 to the continental US! (All US except Alaska and Hawaii)
            
                                                 Greenbeanz
                                                 925-244-1000

                                   18080 San Ramon Valley Blvd #104
                                             San Ramon, Ca 94583
                                        http://www.greenbeanz.com





PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    





home    welcome    my story    journal    shopping    beginners guide    tips    discussion forums    product spotlight    recipes    faq    articles
announcements    books    links    news    dining out    contact    online magazine    make a donation    site map    site search    guestbook

Contents copyright © 1999 2003 Low Carb Luxury.   All rights reserved.  Use of this site constitutes your acceptance of our Terms and Conditions.   No reproduction without expressed written consent.  Site Development by:  Accent Design Studios.