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 The Low Carb Luxury Online Magazine  
    September 2006    Page 3       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9      


Feature Articles
 Just Getting Warmed Up
 Handling Pain
 Great Hamburger Meals
 Benefits of Laughter
 Food & Wine Pairings
 Cooking Low Carb Part One
 Cooking Low Carb Part Two
 Image Therapy
 Best of The Low Carb Blogs



  Expert Foods


           Cooking Low Carb with Linda Genaw
Spoon Burgers

Spoon Burgers
  • 1 pound ground beef
  • 1 small onion, chopped,
    2 1/4 oz after trimming
  • 1 stalk celery, chopped fine
  • 1/2 medium green pepper, chopped fine
  • 1/3 cup low carb BBQ sauce *
  • 1/2 teaspoon salt, or to taste
  • 6 drops Tabasco
  • 4 Carbquik Cheddar Buns
    (recipe below)

Brown the ground beef with the onions, celery and green pepper; drain the grease. Add the barbecue sauce, salt and hot sauce. Heat through and serve on buns or over chopped lettuce, etc.

Makes 4 servings.

Per Serving with Bun: 372 Calories; 26g Fat; 27g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs

* The counts are based on using KC Masterpiece Classic Blend sugar free barbecue sauce. Add 1 carb per serving if you use Carb Options barbecue sauce.

Carbquik Cheddar Buns

  • 3 oz cream cheese, softened
  • 2 eggs
  • 2 tablespoons parmesan cheese
  • 2 teaspoons granular Splenda
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 3/4 cup Carbquik
  • 1/2 teaspoon baking powder
  • 1/2 cup shredded cheddar cheese

In a medium bowl, whisk together the cream cheese and eggs until smooth. Whisk in remaining ingredients except cheddar cheese until a smooth batter forms. Stir in cheddar cheese with a spoon.

Spoon into 6 greased muffin top pan cups. Bake at 350° for about 15-17 minutes, or until golden brown and not too dark on the bottoms.

Remove from pan and cool completely on a rack. With a long, thin knife, carefully slice each bun in half, following the dark line around the circumference.

Makes 6 buns. Can be frozen.

Per Bun: 162 Calories; 13g Fat; 9g Protein; 8g Carbohydrate; 6g Dietary Fiber; 2g Net Carbs

Hearty Bacon Cheeseburgers

Hearty Bacon Cheeseburgers
  • 2 pounds ground chuck
  • 8 slices bacon, chopped and fried until crisp
  • 1/2 cup shredded cheddar cheese
  • 4 green onions, chopped
  • 1 tablespoon Worcestershire sauce
  • 1/2-3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 6 slices pepper jack cheese, optional, about 4 ounces

In a bowl, combine the ground chuck, bacon, cheddar cheese, green onions, Worcestershire sauce, salt, pepper and garlic powder. Shape in 6 patties; grill. Top each with a slice of pepper jack cheese if desired and let stand until melted.

Makes 6 servings.

Per Serving: 524 Calories; 41g Fat; 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Coney Island Chili
Serve over hot dogs or hamburgers, etc.
    Coney Island Chili
  • 1 pound ground beef
  • 8 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon yellow mustard
  • Salt, to taste
  • 1/8 teaspoon pepper
  • 1 teaspoon granular Splenda, optional
  • Water, as needed
Brown the hamburger, breaking it up as finely as possible; drain fat. Stir in all remaining ingredients and enough water to make it saucy; simmer 10-15 minutes. You may need to add more water as it cooks and thickens.

Makes about 2 cups.  Can be frozen.

Per Batch: 909 Calories; 54g Fat; 79g Protein; 27g Carbohydrate; 9g Dietary Fiber; 18g Net Carbs
Per 1/8 Recipe: 113 Calories; 7g Fat; 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs



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