Low Carb Recipies

[lfoss 0]

You have not had to have any fills?

[ReadySteadyGo 8]

I still haven't had a fill, but I am scheduled to go to the Dr. on April 17th and we will see then.

[linda_E 0]

You can get some Low Carb recipes at following link

elise.com/recipes/archives/low_carb/

[carlene2008 0]

I'm amazed no one has been here in so long. I found a bonanza today and copied and saved almost everything.

Thanks so much to all of you.

I have had 2 fills but haven't reached the 'sweet spot' so have resorted to high pro/low carb (which is what I think they told us to start with :incazzato: ), because I refuse to gain or regain another pound.

carlene

[NJChick 3]

Deviled eggs

Make your deviled eggs any way you like them but this time throw in some finely chopped Canadian Bacon or your favor ham. You can also had some cheddar or jack cheese.

Basic Recipe

Mix egg yokes with mayo, mustard, horseraddish or relish, etc.....

Enjoy !!

[georgia girl 35]

I found this recipe and thought I would share. I made it today and it's really good. I didn't make the whipped cream but I'm sure it's good too!

Low Carb Praline pumpkin Pie

Ingredients

Praline Crust:

• 2 tablespoons hot melted butter
  
• 1/2 cup finely chopped pecans
  
• 1/2 cup sugar substitute (recommended: Splenda)
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon ground cinnamon
  

Pie Filling:

• 1 (15-ounce) can no sugar added pumpkin filling
  
• 3/4 cup sugar substitute (recommended: Splenda)
  
• 1 tablespoon plus a dash pumpkin pie spice
  
• 1 1/4 cups heavy cream
  
• 4 eggs
  
• Low Carb Whipped Cream, recipe follows
  

Directions

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:

1 cup heavy cream

1/3 cup sugar substitute (recommended: Splenda)

1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

[susieca 0]

great recipes, thanks for sharing!

[georgia girl 35]

I made this for dinner tonight and it was sooooo good. I've been watching my carbs and I came up with this today. It turned out really good. The chicken just fell apart when I took it out....sooooo tender!

Crock-pot Shredded Chicken

4 chicken breasts (I used frozen)

1- 24oz can diced tomatoes, or crushed

3 tbsp apple cider vinegar

5 tbsp soy sauce

3 tbsp Splenda (or sugar if you prefer)

1 onion, chopped

In a bowl, pour in tomatoes (I crushed them with a potato masher). Add vinegar, soy sauce, and splenda and mix together well.

Place the chicken breast in the bottom of the crock-pot and top it with the chopped onion. Pour the sauce mixture over the chicken and cook on low for about 7 hours. I flipped the chicken breasts once during cooking. Shred the chicken and spoon a little of the sauce on top. Enjoy!!