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<blockquote data-quote="Defren" data-source="post: 266331" data-attributes="member: 41817"><p>Cheeseburger pie</p><p></p><p></p><p>Ingredients:</p><p>500g minced beef</p><p>50g finely chopped onion</p><p>150g chopped mushrooms</p><p>100mls double cream</p><p>2 heaped tablespoons of mayo</p><p>150g strong cheddar grated</p><p>3 eggs</p><p>salt & pepper to taste</p><p></p><p></p><p>Fry mince, onion and mushrooms together until cooked season to taste, drain off fat, add Lee & Perrins sauce.</p><p>Place in a greased foil covered deep pie dish, flatten with spoon.</p><p>Beat eggs add mayo, cream and cheese.</p><p>Pour over the top of mince, drop olives around the dish and bake in oven Gas mark 5 for 20 to 25 mins until set and golden brown.</p><p>Leave to cool before taking out of pie dish, remove foil.</p><p>Cut in to portions and wrap in cling film</p><p>This freezes very well.</p><p>Lovely with salad, cauli mash, or stir fry (Great in lunchboxes)</p><p></p><p>Optional 1 Tablespoon Lea & Perrins 2c and 10 black olives</p><p></p><p>Total carbs 9g. Serves 4</p><p></p><p></p><p></p><p></p><p>About 8carbs for whole recipe.</p><p></p><p>Salmon & Prawn with Courgette Tagliatelle</p><p></p><p></p><p>Ingredients:</p><p></p><p>200g Salmon</p><p>100g Prawns</p><p>Couple of knobs of butter</p><p>100g Mascarpone</p><p>100ml cream</p><p>200g Courgettes</p><p></p><p>Put a couple of knobs of butter on the salmon, wrap in foil and cook in the oven. 180ºC for 25 mins.</p><p>Put Mascarpone and cream in a pan and heat gently. I used milk and it was just the right consistency, so if using cream it may be better to thin down. Add prawns to liquid and simmer.</p><p>Using a potato peeler, ‘peel’ the courgette into ribbons. Melt some more butter in a frying pan, add the courgettes and fry.</p><p>When salmon is cooked, break into pieces and add to pan containing prawns. Give a good stir to mix salmon and prawns.</p><p>Pour sauce over courgettes in pan, give a good stir. Transfer to plate. I added loads of black pepper and it was gorgeous.</p><p></p><p>ICE CREAM</p><p></p><p></p><p>Ingredients:</p><p></p><p>5 egg yolks</p><p>3 tbsp vanilla extract</p><p>2 tbsp Splenda*</p><p>¼ cup water</p><p>2 cup heavy cream</p><p></p><p>Preparation:</p><p>Blend egg york, vanilla extract, Splenda and water at medium speed for about 30 seconds. Later place whipped cream into mixture and Freeze for 2 hours.</p><p></p><p>Yield: Per Serving 3.2 carbs.</p><p></p><p></p><p>CINNAMON MERINGUES</p><p></p><p></p><p>Ingredients:</p><p></p><p>2 egg whites</p><p>1/4 tsp cream of tartar</p><p>dash of salt</p><p>1/2 cup Splenda</p><p>2 tsp ground cinnamon</p><p>1 tsp vanilla extract</p><p>1/2 tsp almond extract</p><p></p><p>Preparation:</p><p>In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.</p><p></p><p>Yield: Per Serving 1.4 carbs.</p><p></p><p></p><p>DEEP DISH PIZZA</p><p></p><p>4 ounces cream cheese, softened</p><p>2 eggs</p><p>1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)</p><p>1/4 teaspoon oregano or Italian seasoning</p><p>1/4 teaspoon garlic powder</p><p>8 ounces Italian cheese blend or mozzarella cheese, shredded</p><p>1/4 cup pizza sauce</p><p>4 ounces mozzarella cheese, shredded</p><p>Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.</p><p>Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza</p><p></p><p>In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.</p><p></p><p>Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.</p><p></p><p>Makes 8 servings</p><p></p><p>Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs</p><p></p><p></p><p></p><p>Lamb in Palava Sauce (serves "4" (i.e. 2!))</p><p></p><p>1 red chilli, seeded and chopped</p><p>1 inch piece of fresh root ginger, peeled and roughly chopped</p><p>2 garlic cloves, peeled</p><p>1 onion, half roughly chopped and half sliced</p><p>1 tbsp tomato puree</p><p>400g can of tomatoes</p><p>6 tbsp palm oil or vegetable oil</p><p>500g lean lamb, cut into 1 inch cubes</p><p>1/2 pint lamb, chicken or veg stock</p><p>200g fresh spinach leaves, roughly shredded</p><p>2 eggs, beaten</p><p></p><p>1. Blitz the chilli, ginger, garlic, chopped onion, tomato puree and tomatoes in a food processor until chopped together to make a sauce.</p><p></p><p>2. Heat the oil in a large frying pan or wok and fry the sliced onion for 2 minutes. Add the lamb and stir fry over a highish heat for 6-7 mins until starting to brown. Pour the tomato sauce over the lamb and bubble rapidly for 2-3 minutes, then stir in the stock and add seasoning to taste. Cover and simmer gently for 40-50 mins, stirring occasionally, until the lamb is tender and the sauce has thickened (it says - although I found I had to take the lid off and turn the heat up for the last 10 mins or so to reduce the liquid, or it would have been soup!)</p><p></p><p>3. Stir in the spinach so that it wilts, then simmer for 2-3 minutes. Drizzle in the egg and continue to simmer for 2 minute until just set. (I didn't put the egg in because the OH isn't keen, but if anyone makes this I'd be interested to know what happens to the egg!)</p><p></p><p></p><p>Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe</p><p></p><p>Makhni (Buttery) skinless bone-less chicken breast is made with butter, cream and yogurt</p><p></p><p>Ingredients</p><p></p><p>1. Cooking oil: ¼ Cup (0.0 carbs)</p><p>2. Skinless boneless chicken breasts: 4 (0.0 carbs)</p><p>The chicken should be cut into bite size pieces.</p><p>3. Finely chopped Onion almost pureed: 100g (7.0 carbs)</p><p>4. Salt: ½ teaspoon (0.0 carbs)</p><p>5. Ground Cayenne: ¼ teaspoon (0.4 carbs)</p><p>3. Minced Garlic: 1 Tablespoon (3.2 carbs)</p><p>4. Ginger Chopped: 1 Teaspoon (0.4 carbs)</p><p>5. Curry Powder: 2 Teaspoons (2.0 carbs)</p><p>6. Full fat natural Yogurt: 75g (4.9 carbs)</p><p>7. Tinned Chopped tomatoes: 200g (5.8 carbs)</p><p>8. Butter (unsalted): 2 Tablespoons (0.0 carbs)</p><p>9. Water: ¼ Cup (0.0 carbs)</p><p>9. Garam Masala: 1 teaspoon (2.0 carbs)</p><p>10. Double cream: 300ml (4.8 carbs)</p><p></p><p>Total carbs for whole recipe = 30.5g carbs</p><p></p><p>Therefore to serve to four people = 7.6g per person</p><p></p><p>Method</p><p></p><p>1. Heat oil in a heavy bottom pan.</p><p>2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.</p><p>3. Add Onions, salt and cayenne to hot oil in the pan. Sauté till onions are translucent and the edges start to turn brown.</p><p>4. Add garlic and ginger. Sauté another 2 minutes.</p><p>5. Add curry powder, sauté 30 second.</p><p>6. Add Yogurt, sauté till almost all the moisture from the yogurt is consumed.</p><p>7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.</p><p>8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.</p><p>9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.</p><p>10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.</p><p></p><p></p><p>EGG AND SAUSAGE MCMUFFINS</p><p></p><p>Makes 12 muffins</p><p>(per muffin: 1g carb)</p><p></p><p>Great for on the go, make sure you use low carb sausages, you can also add sauteed mushrooms or onions to the mix.</p><p></p><p>These muffins can be frozen & reheated in the microwave.</p><p></p><p>455g sausages</p><p>12 large eggs</p><p>120ml whipping cream</p><p>120ml water</p><p>1/4tsp sea salt</p><p>170g grated cheddar</p><p></p><p>Preheat the oven to 180c. Coat a 12 muffin tin with non-stick cooking spray.</p><p></p><p>Remove the sausage meat from the casings & crumble the meat into a large frying pan. Cook over a medium heat, stiring to break up the pieces, for 5 mins, or until browned. Divide meat evenly amoung the muffin cups.</p><p></p><p>In a large bowl, whisk together the eggs, cream, water & salt. Pour over the sausages & top with cheese.</p><p></p><p>Bake for 20-30 mins until the eggs are cooked thru. Cool slightly & remove from the tins.</p><p></p><p></p><p></p><p></p><p></p><p>All the recipe's above, I found here: <a href="http://www.minimins.com/atkins-recipes/" target="_blank">http://www.minimins.com/atkins-recipes/</a> ... cipes.html There are loads more, but I only added the ones that had a carb count. They are all Atkins friendly.</p></blockquote><p></p>
[QUOTE="Defren, post: 266331, member: 41817"] Cheeseburger pie Ingredients: 500g minced beef 50g finely chopped onion 150g chopped mushrooms 100mls double cream 2 heaped tablespoons of mayo 150g strong cheddar grated 3 eggs salt & pepper to taste Fry mince, onion and mushrooms together until cooked season to taste, drain off fat, add Lee & Perrins sauce. Place in a greased foil covered deep pie dish, flatten with spoon. Beat eggs add mayo, cream and cheese. Pour over the top of mince, drop olives around the dish and bake in oven Gas mark 5 for 20 to 25 mins until set and golden brown. Leave to cool before taking out of pie dish, remove foil. Cut in to portions and wrap in cling film This freezes very well. Lovely with salad, cauli mash, or stir fry (Great in lunchboxes) Optional 1 Tablespoon Lea & Perrins 2c and 10 black olives Total carbs 9g. Serves 4 About 8carbs for whole recipe. Salmon & Prawn with Courgette Tagliatelle Ingredients: 200g Salmon 100g Prawns Couple of knobs of butter 100g Mascarpone 100ml cream 200g Courgettes Put a couple of knobs of butter on the salmon, wrap in foil and cook in the oven. 180ºC for 25 mins. Put Mascarpone and cream in a pan and heat gently. I used milk and it was just the right consistency, so if using cream it may be better to thin down. Add prawns to liquid and simmer. Using a potato peeler, ‘peel’ the courgette into ribbons. Melt some more butter in a frying pan, add the courgettes and fry. When salmon is cooked, break into pieces and add to pan containing prawns. Give a good stir to mix salmon and prawns. Pour sauce over courgettes in pan, give a good stir. Transfer to plate. I added loads of black pepper and it was gorgeous. ICE CREAM Ingredients: 5 egg yolks 3 tbsp vanilla extract 2 tbsp Splenda* ¼ cup water 2 cup heavy cream Preparation: Blend egg york, vanilla extract, Splenda and water at medium speed for about 30 seconds. Later place whipped cream into mixture and Freeze for 2 hours. Yield: Per Serving 3.2 carbs. CINNAMON MERINGUES Ingredients: 2 egg whites 1/4 tsp cream of tartar dash of salt 1/2 cup Splenda 2 tsp ground cinnamon 1 tsp vanilla extract 1/2 tsp almond extract Preparation: In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes. Yield: Per Serving 1.4 carbs. DEEP DISH PIZZA 4 ounces cream cheese, softened 2 eggs 1/4 cup parmesan cheese, 1 ounce (I used the kind in a can) 1/4 teaspoon oregano or Italian seasoning 1/4 teaspoon garlic powder 8 ounces Italian cheese blend or mozzarella cheese, shredded 1/4 cup pizza sauce 4 ounces mozzarella cheese, shredded Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time. Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting. Makes 8 servings Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs Lamb in Palava Sauce (serves "4" (i.e. 2!)) 1 red chilli, seeded and chopped 1 inch piece of fresh root ginger, peeled and roughly chopped 2 garlic cloves, peeled 1 onion, half roughly chopped and half sliced 1 tbsp tomato puree 400g can of tomatoes 6 tbsp palm oil or vegetable oil 500g lean lamb, cut into 1 inch cubes 1/2 pint lamb, chicken or veg stock 200g fresh spinach leaves, roughly shredded 2 eggs, beaten 1. Blitz the chilli, ginger, garlic, chopped onion, tomato puree and tomatoes in a food processor until chopped together to make a sauce. 2. Heat the oil in a large frying pan or wok and fry the sliced onion for 2 minutes. Add the lamb and stir fry over a highish heat for 6-7 mins until starting to brown. Pour the tomato sauce over the lamb and bubble rapidly for 2-3 minutes, then stir in the stock and add seasoning to taste. Cover and simmer gently for 40-50 mins, stirring occasionally, until the lamb is tender and the sauce has thickened (it says - although I found I had to take the lid off and turn the heat up for the last 10 mins or so to reduce the liquid, or it would have been soup!) 3. Stir in the spinach so that it wilts, then simmer for 2-3 minutes. Drizzle in the egg and continue to simmer for 2 minute until just set. (I didn't put the egg in because the OH isn't keen, but if anyone makes this I'd be interested to know what happens to the egg!) Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe Makhni (Buttery) skinless bone-less chicken breast is made with butter, cream and yogurt Ingredients 1. Cooking oil: ¼ Cup (0.0 carbs) 2. Skinless boneless chicken breasts: 4 (0.0 carbs) The chicken should be cut into bite size pieces. 3. Finely chopped Onion almost pureed: 100g (7.0 carbs) 4. Salt: ½ teaspoon (0.0 carbs) 5. Ground Cayenne: ¼ teaspoon (0.4 carbs) 3. Minced Garlic: 1 Tablespoon (3.2 carbs) 4. Ginger Chopped: 1 Teaspoon (0.4 carbs) 5. Curry Powder: 2 Teaspoons (2.0 carbs) 6. Full fat natural Yogurt: 75g (4.9 carbs) 7. Tinned Chopped tomatoes: 200g (5.8 carbs) 8. Butter (unsalted): 2 Tablespoons (0.0 carbs) 9. Water: ¼ Cup (0.0 carbs) 9. Garam Masala: 1 teaspoon (2.0 carbs) 10. Double cream: 300ml (4.8 carbs) Total carbs for whole recipe = 30.5g carbs Therefore to serve to four people = 7.6g per person Method 1. Heat oil in a heavy bottom pan. 2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot. 3. Add Onions, salt and cayenne to hot oil in the pan. Sauté till onions are translucent and the edges start to turn brown. 4. Add garlic and ginger. Sauté another 2 minutes. 5. Add curry powder, sauté 30 second. 6. Add Yogurt, sauté till almost all the moisture from the yogurt is consumed. 7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot. 8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan. 9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes. 10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours. EGG AND SAUSAGE MCMUFFINS Makes 12 muffins (per muffin: 1g carb) Great for on the go, make sure you use low carb sausages, you can also add sauteed mushrooms or onions to the mix. These muffins can be frozen & reheated in the microwave. 455g sausages 12 large eggs 120ml whipping cream 120ml water 1/4tsp sea salt 170g grated cheddar Preheat the oven to 180c. Coat a 12 muffin tin with non-stick cooking spray. Remove the sausage meat from the casings & crumble the meat into a large frying pan. Cook over a medium heat, stiring to break up the pieces, for 5 mins, or until browned. Divide meat evenly amoung the muffin cups. In a large bowl, whisk together the eggs, cream, water & salt. Pour over the sausages & top with cheese. Bake for 20-30 mins until the eggs are cooked thru. Cool slightly & remove from the tins. All the recipe's above, I found here: [url=http://www.minimins.com/atkins-recipes/]http://www.minimins.com/atkins-recipes/[/url] ... cipes.html There are loads more, but I only added the ones that had a carb count. They are all Atkins friendly. [/QUOTE]
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