We've been asking all of you to submit your favorite low carb holiday recipes over the last few weeks and we've gotten some really yummy ones!
Our sincere thanks to everyone who wrote in with recipes. We're all in this together and while we might be a very big team indeed, we all work well together.
We'll continue with Holiday-themed recipes through the end of the year. Now, let's get to the good stuff!
From Joan Hedman:|
This dish is beautiful, healthful, and delicious. It can be eaten hot, cold, or at room temperature, which makes it ideal for buffet tables and parties.
Prepare the peppers by removing the core and the white membrane inside, and then slicing into strips about the same thickness as a green bean. Steam the peppers about 2-3 minutes, just until they are tender. Drain.
Heat the olive oil in a large skillet; add the garlic and saute briefly over medium-high heat. Add the drained beans and peppers, and toss to coat. Continue to cook the mixture until the beans wilt further and the peppers start to char just a bit on their skins. Salt liberally (especially if you will be eating this dish at room temperature or cold,) and add pepper to taste.
Makes 6 servings — 4.1 grams of carbohydrate per serving.
In a small bowl combine almond flour, wheat gluten, protein powder, and baking powder. Stir until thoroughly combined.
In a separate larger bowl, combine the softened butter with Splenda using mixer. Beat well. Add the egg yolks one at a time, until creamy. Add extracts, and orange rind if using, followed by Half & Half. Once the mixture is creamy and well beaten, slowly start adding the flour mixture. *The dough will be "soft" but definitely workable*.
Using a Tablespoon measure, scoop out the dough and work it into any shape you want. Place on greased cookie sheet, and brush with the egg wash.
*Note: This makes an awesome "crust" we have been using for various recipes!
Bake for 15 to 17 minutes until golden.
Yield 48 cookies — Total carbs: 1.6 each
From Joan Hedman:|
This is a variation of a Lobster Dip recipe from Hops! Bistro and Brewery that was published in my local paper (The AZ Republic) a few years ago. Seriously, who has lobster kicking around? But canned crab is easy to get, and the Trader Joe's brand is not much more expensive than tuna. I make a loaf of crusty low-carb bread to eat with this; it would also make an excellent crepe filling.
Total carbs in recipe: 13 — Makes 20 to 30 servings at less than 1 gram of carbohydrate per serving.
From Stephanie Thompson|
We use La Tortilla Factory Tortillas for many different things in our Low-Carb house. Thank goodness they are versatile!
IDEA #1) We cut the low carb tortillas into 8 pieces, and fry slowly in olive oil over a low-med heat. They are best when an even golden brown color all over. We compare them to Wheat Thins! We enjoy them served with Alouette spread cheese, or sliced cheese and salami. I have also been known to eat them with my chicken salad!
IDEA #2) We fry the whole tortilla in olive oil over a low-med heat. When golden brown all over, we transport to a cookie sheet. Top with pizza fixings, and bake for about 5-7 minutes in a 350°F oven or until cheese is melted and brown on top.
IDEA #3) Who said low carb tortillas don't make good lasagna noodles? We have a med-sized cassorole dish that about the size of one tortilla. If we get 4 servings from our dish, and use 4 tortillas, then each serving is equivalent to 1 tortilla carbs + sauce and cheese. Approximately 9 carbs per serving.
Ingredients: 4 tortillas, 1 lb. Ground Beef or Turkey (or 1/2 lb of both), 3 to 4 cups Shredded Mozzarella, LC/Sugar Free Tomato Sauce ((we use Hunts no-sugar-added tomato sauce (Basil and Garlic flavor, or Roasted Garlic), but I know there are better ones out there for the lc-savvy, Ricotta Cheese, 1 egg.
Directions: Pre-Heat oven to 350°F. Brown the meat. Meanwhile, mix Ricotta and egg with seasoning of choice (salt & pepper.) Pour a small amount of sauce in bottom of casserole dish. Mix remaining sauce with browned meat. Layer: Tortilla, Ricotta, meat/sauce mix, and Mozzarella. Repeat until you get to the top of the dish. Top with tortilla and sprinkle Mozzarella on top. Bake for 20-30 minutes until golden brown on top and bubbly.
IDEA #4) Along the same lines as the Lasagna... we use the tortillas to make Canneloni.
Ingredients: Tortillas, Ricotta, egg, Mozzarella, cooked chicken, steamed spinach, tomato sauce.
Directions: Pour 1/2 sauce in bottom of baking dish. Put chicken and spinach in food processor and pulse until fine. For filling- mix ricotta, egg, 3/4 mozarella, chicken, and spinach. Place a good amount in the center of tortilla, and roll tortilla over- into a smooth tube. Put seam side down into a baking dish- repeat until you have enough for dinner. Top with remaining sauce and remaining mozarella.
This one is easy to OD on... Each tortilla (if using La Tortilla Factory) is 3 carbs, pluse ricotta and sauce... comes to approximately 6 carbs each. We were happy to find that it filled us up nicely. However, we didn't have as much as we thought we would.
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