Beth P.
Crustless Quiche
Nov 11, 2008
5 large eggs (or 6 medium)- beaten
1 medium onion- diced
5 oz frozen spinach (1 half of frozen box) drained
1/2 lb bacon
2-3 cups cheese (I used cheddar jack blend)-shredded
Cut bacon into 1/4 inch slices and saute. Once fat begins rendering, add onions and continue to saute until bacon is cooked to your desired doneness (I like it just short of crispy for this recipe.) Add spinach to bacon and onion mixture, and mix well cooking just enough to remove any residual moisture. Add mixture to the beaten eggs, then add the shredded cheese and mix well. Place into greased 8 or 9 inch pie plate (I use silicone so no need to grease as it does not stick.) Bake at 400 degrees until mixture is set and firm. Serves 6 regular portions, or about 10 portions for my new post DS stomach.
I know some say real men don't eat quiche, but with the bacon and cheese, I find this a hearty manly breakfast for myself. I cut a wedge, nuke it for 90 seconds, and get a delicious high protein start to my day, and with all the prep done ahead of time, I can get a good meal heated and eaten in 10 minutes or less.
1 medium onion- diced
5 oz frozen spinach (1 half of frozen box) drained
1/2 lb bacon
2-3 cups cheese (I used cheddar jack blend)-shredded
Cut bacon into 1/4 inch slices and saute. Once fat begins rendering, add onions and continue to saute until bacon is cooked to your desired doneness (I like it just short of crispy for this recipe.) Add spinach to bacon and onion mixture, and mix well cooking just enough to remove any residual moisture. Add mixture to the beaten eggs, then add the shredded cheese and mix well. Place into greased 8 or 9 inch pie plate (I use silicone so no need to grease as it does not stick.) Bake at 400 degrees until mixture is set and firm. Serves 6 regular portions, or about 10 portions for my new post DS stomach.
I know some say real men don't eat quiche, but with the bacon and cheese, I find this a hearty manly breakfast for myself. I cut a wedge, nuke it for 90 seconds, and get a delicious high protein start to my day, and with all the prep done ahead of time, I can get a good meal heated and eaten in 10 minutes or less.
Pumpkin Pound Cake
Oct 24, 2008
Pumpkin Pound CakeRecipe courtesy George Stella
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Show: Low Carb and Lovin' It
Episode: Holiday Dinner
- Prep Time:15 min
- Inactive Prep Time: hr min
- Cook Time: 1 hr 30 min
- Level: Easy
- Serves: 12 servings
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Equipment: 9 by 5-inch loaf pan
Serving Suggestion: homemade sugarless whipped cream
Preheat oven to 300 degrees F.
Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Nutrition Facts
- Nutritional Analysis per serving
- Calories 244
Protein 23
- Fat 18
- Saturated Fat 2
- Carbohydrates 12
- Fiber 4
8 net carbs per slice
SF Fudge
Sep 30, 2008
Enjoy this fudge on your sugar-free or low carb diet. Even those not on a diet will love this candy1. Plan ahead to refrigerate overnight.
Prep Time: 10 minutesCook Time: 5 minutesIngredients:
Preparation:In a small mixing bowl, beat the cream cheese2, chocolate3, sweetener4, and vanilla5 until smooth. Stir in pecans6.Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Yield: 16 servings Per (1-Square) Serving: 147 Cal; 14 g Total Fat; 5 g Carb; 31 mg Cholesterol; 84 mg Sodium; 3 g Protein. Exchanges: 3 Fat |
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Ezpy's Cottage Cheese Pancakes
Aug 05, 2008
Ingredients:
1 cup of cottage cheese (any kind)
4 eggs (3 if they're really jumbo)
1/4 cup of flour (this can be almond, but is best with wheat)
2 tbsps of butter melted (can be salted)
Cinnamon and salt to taste (I like LOTS of cinnamon)
Milk to thin (optional)
Scoop the cottage cheese into a blender. Add 2 eggs and blend for like 30 seconds. Scrape the sides of the blender. Add flour and 2 more eggs, blend for another 30 secs or so until pretty smooth. Add cinnamon and salt to taste. If batter is too thick and thinner is preferred, or to use as crepes, blend in milk to thin.
They cook just like regular pancakes on a oiled skillet. (Ezpy uses real maple syrup heated very hot so as not to add too much sugar but to get the taste). I use Mrs. Butter-worth's sugar free syrup. Hint: Cook them very slowly, they turn out better.
Each batch that I make yields 12 pancakes. The breakdown is approximate depending on your personal ingredients, but here's what my ingredients add up to.
1 silver dollar pancake (1/12 of the batter from recipe from above)
Calories: 72
Carbs: 4g
Fat: 4g
Protein: 4 g
Broccoli Salad
Jul 20, 2008
Here is the recipe for the broccoli salad that I took to Lori's yesterday. Even though Val was wondering what I was bringing vegetables to a DS function she was alright with it when I told her there was 3 pounds of bacon in it.
Broccoli Salad
1 pound bacon
1 head of broccoli
1 small onion
1 cup of sunflower seeds
Dressing
3/4 cup of mayo
1/4 cup of sugar or splenda
2 Tbls. of vinegar
I use a Vidalia Chop Wizard to chop the broccoli really small as well as the onions. Mix broccoli and onions together. Mix dressing and pour over the broccoli and onions and mix well. I do this the might b efore so it can soften the broccoli and onions up a bit. Do not add the bacon and sunflower seeds in until you get where you are going so they keep there crunch. You might also want to check the dressing because the salad might soak up the dressing as it sits and you might need to add a little more.
This recipe make a single batch however I tripled it for yesterday. When I do this I just go to Sams or GFS and buy a 3 pound bag of broccoli florets and chop them up. Also, I was unable to find sunflower seeds already removed from the shell the other day so I substituted them for slivered almonds and it was just as yummy.
Any questions feel free to ask!!
Broccoli Salad
1 pound bacon
1 head of broccoli
1 small onion
1 cup of sunflower seeds
Dressing
3/4 cup of mayo
1/4 cup of sugar or splenda
2 Tbls. of vinegar
I use a Vidalia Chop Wizard to chop the broccoli really small as well as the onions. Mix broccoli and onions together. Mix dressing and pour over the broccoli and onions and mix well. I do this the might b efore so it can soften the broccoli and onions up a bit. Do not add the bacon and sunflower seeds in until you get where you are going so they keep there crunch. You might also want to check the dressing because the salad might soak up the dressing as it sits and you might need to add a little more.
This recipe make a single batch however I tripled it for yesterday. When I do this I just go to Sams or GFS and buy a 3 pound bag of broccoli florets and chop them up. Also, I was unable to find sunflower seeds already removed from the shell the other day so I substituted them for slivered almonds and it was just as yummy.
Any questions feel free to ask!!
