Low Carbin' Made Simple

Fish Tacos

2012-01-30T07:30:00.000-08:00

The ricotta shells are about 1/2 cup ricotta cheese and 4 eggs. Mix it all very well, I put a little garlic powder in them, and it makes about 8 shells. Don't grease the pan, put the batter in a very hot non stick pan and coat the bottom, like you would a crepe. Let it cook and get very brown so it doesn't tear when you try to flip it.

I would say it's about 2-3 tbsp of batter per "shell".

I used 1 Gortons garlic butter tilapia filet for both, a little shredded romaine (I didn't have cabbage), some sliced green onions, and the sirracha mayo (4tbsp light mayo, 1tbsp sirracha hot sauce for the base sauce, I didn't use that much obviously.)

Greek Shiritake w/Lemon Pepper Tilapia

2012-01-30T07:26:00.001-08:00

1 bag shiritake noodles
6 sliced Kalamata olives
1tbsp parmesan cheese
1tbsp butter
1/2 portobello mushroom cap, diced
1tbsp chopped onion
salt & pepper
1 Gorton's lemon pepper tilapia filet

The whole meal had:
269 calories/18.51g fat/7.21g carbs/2.1g fiber/5.11g net carbs

Lemon Custard "tart" on WPP/Almond Flour Crust

2012-01-25T08:44:00.001-08:00

Lemon Custard "tart" on whey protein/almond flour crust:

Ingredients:
2 servings almond flour (1/2 cup)
2 servings syntrax vanilla whey protein powder (2/3 cup)
2 servings great value butter (2tbsp)
2 servings silk almond milk (2 cups)
2 serving Lemon kool aid packets
1 large egg
2 large egg yolk
3 tbsps lemon juice
1.5tbsp glucomannan powder
1-drop EZ sweets for the crust
About 10 drops EZ Sweets for the filling (I just kept tasting until it was as sweet as I like)

Mix protein powder and almond flour well, add 1 drop EZ Sweets, and add 2tbsp melted butter. Mix well. It will be dry. Add a few tbsp of water until it is mixed and workable. Put in an 8" pie pan and spread out over bottom and up the sides. Bake in a 350 oven for about 8-10 minutes.

Put all other ingredients in a bowl, except glucomannan powder, mix well. With an electric mixer, hand mixer, or whisk, slowly add the glucc powder and mix for 2-3 minutes until it starts to thicken up. Pour in the crust and bake at 350 until center is set (about 25 minutes). (You will have left over filling, I baked those in cupcake tins without a crust)

Counts for 1/8th serving:
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 73
Calories 119

% Daily Values*
Total Fat 8.14g 13%
Saturated Fat 2.602g 13%
Polyunsaturated Fat 0.394g
Monounsaturated Fat 1.113g
Cholesterol 88mg 29%
Sodium 718mg 30%
Potassium 130mg
Total Carbohydrate 2.06g 1%
Dietary Fiber 1.3g 5%
Sugars 0.46g
Protein 8.73g

Linda Sue's Stuffing Pie

2011-09-07T06:52:00.001-07:00

This is Linda Sue's Stuffing Pie recipe, that I tweaked just a bit, not much though.
It is one of my all time favorite recipes from her site, so far anyways. I make it all the time and freeze the portions and have it a few times a week. It's one of the recipes that actually help me lose because a lot of days my calories are too low and it's one of my higher calorie meals. It's delicious as well! I think it taste better after it's been frozen and microwaved. For sure 5 stars. It is induction friendly as well.

Here are the tweaks I made:

With my tweaks, per 1/10th serving, the counts are:

LC No Bean Chili

2011-08-24T07:11:00.001-07:00

Ouizoids Shiratake Rice "Oatmeal"

2011-06-01T12:44:00.000-07:00

Originally Posted by ouizoid View Post
a Glu recipes for JUDDD down days:

1 bag miracle rice drained and dried
1 tsp glu powder
1/3 scoop protein powder
cinnamon, sweetener, vanilla, almond milk, flavourings as desired

Um, yummmmooooo. Yeah I'm going to order a bunch of shiratake rice just for this.

This particular one is sf praline torani and lots of cinnamon w/unflavored whey pp (all I had). I want to try peach! I have peach torani at home.

Mexican Cauli-Rice

2011-05-25T06:47:00.000-07:00

Ingredients:
1 head cauliflower, grated rice size
8 Tbsp salsa
8 Tbsp butter
2 Tsp garlic powder
1 Tsp black pepper
1 Tsp salt

In a pan, melt butter, then add garlic powder. Let simmer for about a minute. Add grated cauliflower. Let cook about 5 minutes, then add salsa, salt and pepper and mix well. Let cook another 3-5 minutes. Finished. Makes 6 servings.

Nutrition Info: Whole Recipe
Calories:1083 Fat:93.3g Carbs:58g Fiber:24.11g Net Carbs:33.89g

Per 1/6th:
Calories:180.5 Fat:15.55g Carbs:9.67g Fiber:4.02g Net Carbs:5.65g

Shiratake Lasanga Bake

2011-05-16T12:37:00.001-07:00

Ingredients:
1lb Ground Beef
1lb Breakfast Susage
1 Medium Onion, diced
3 cups raw spinach
1 cup cottage cheese
2 eggs
1 cup mozzerella
1 small can Hunts Tomato Sauce
6 bags Shiratake

Cook Ground beef and sausage together, drain off excess grease. Add onion and spinach and let spinach wilt. Let cool, and prepare the shiratake. In a large bowl mix beef mixture, cottage cheese, eggs, tomato sauce, and shiratake well and pour in a baking dish. Top with Mozz. cheese and bake at 350* until cheese is melted.

Counts for whole recipe:
Calories:2654 Fat:193.1 Carbs:38.1

Per 1/6th
Calories:442.33 Fat:32.18 Carbs:6.35

*Update-So I actually got around to making this, and it makes way more than 6 servings. It makes a good 12 servings with pretty big portions.

Counts per 1/12th:
Calories:221.17 Fat:16.06 Carbs:3.18

It could use more sauce, and since it makes so many portions, it wouldn't really be anything to add more sauce since the carbs are already so low.

About Time Brand Protein Shake-Just add Water-Birthday Cake Flavor

2011-05-05T06:19:00.000-07:00

I found this at the local Drug Emporium-Vitamins Plus. They also had chocolate, vanilla, and strawberry.

I would probably not buy this again. I think I ruined it though by adding almond milk. I should have just added water, it would have tasted better. I may try it again one day with just water, but I wasn't overly impressed.

Oriental Cold Noodle Salad

2011-05-03T08:18:00.001-07:00

Oriental Cold Noodle Salad:

Ingredients:
4 bags shiratake noodles (angel hair) drained and rinsed
0.5 Tbsp Sesame Oil
1/3 Cup Rice Vinegar
1/3 Cup Reduced Sodium Soy Sauce
1 Lime, Juiced
2 Cloves Garlic Minced
1/2 Red Pepper (I used bell) thinly sliced
1/2 English Cucumber thinly Sliced
1 Tbsp Red Pepper Flakes
2 Drops EZ-Sweetz

Mix all ingredients, except noodles, in a large bowl. Add Shiratake noodles and mix well. Refrigerate for at least 1 hour and enjoy.

Nutritional Value For Whole Recipe:
Calories:191 Fat:8.2g Carbs:22.9g Fiber:4.55g Net Carbs:18.35g

Nutritional Value For 1/4th Recipe:
Calories:47.75 Fat:2.05g Carbs:5.73g Fiber:1.14g Net Carbs:4.59g

*Note that I count all nutritional value of the Shiratake as 0 so they are not reflected in the counts.

This was good, but there was too much sesame oil for my liking. Next time I will omit it and maybe add some tahini or peanut butter.

Glucomannan Cupcakes W/Frosting

2011-04-28T08:40:00.001-07:00

I had made some glucc cupcakes this weekend I meant to post about but forgot. They are derived from marcea's roll recipe. I made this many because, well, I wanted this many lol.

Recipe:
8 Whole Large Eggs
2 Tbsp glucc Powder
1.5 Scoops Jay Robb Vanilla Protein Powder
1 Tsp Baking Powder
3-4 Drops EZ-SweetZ
1/4 Cup SF Vanilla Torani

I made these just like marcea's instructions for the Glucc/parm rolls. Beat the Eggs until fluffy, add the EZ-Sweetz, SF Torani and Baking Powder and mix well. Then Add the Glucc slowly while beating the mixture until it forms waves in the batter. Then add the protein powder and mix well. The batter was a little wetter than the roll batter. It's about the consistency of cake batter.

I then spooned it into 24 muffin tin sections and baked at 350 until they were firm to the touch. Probably about 15-20 min. Just check them after 10 min and every few minutes after. When they are firm to the touch they are done.

The nutrition counts (w/o frosting and sprinkled chocolate chips or coconut, will post frosting next) for the whole recipe is:
Calories:742 Fat:39.8g Carbs:16.9g Fiber:10.11g Net Carb:6.79g

Per 1/24th Recipe:
Calories:30.92 Fat:1.66g Carbs:0.70g Fiber:0.42g Net Carb:0.28g

Frosting:
1/2 Stick Butter (1/4 cup at room temp)
2 scoops either Jay Robb or Unflavored protein powder ( I used unflavored)
5-6 Drops E-Z Sweetz
1 Tbsp SF Vanilla Torani

Mix all very well until frosting consistency. Frost the cupcakes and add optional chocolate chips or coconut flakes. For the red frosting I added 1/2 packet of fruit punch Hawaiian Punch (on the go, sf packets, look like crystal light packets).

Frosting Counts:Whole Recipe:
Calories:627 Fat:46g Carbs:2g Fiber:0g Net Carbs:2g

Per 1/24th Recipe:
Calories:26.13 Fat:1.92g Carbs:0.08g Fiber:0g Net Carbs:0.08g

Counts Per 1/24th Cupcake w/frosting:
Calories57.05 Fat:3.58g Carbs:0.78 Fiber:0.42 Net Carbs:0.36g

Shiratake Pasta Salad

2011-04-27T07:23:00.000-07:00

Ingredients:
1 bag rigatoni shiratake
1 bag penne shiratake (both rinsed and pan dried and cooled)

Sauce:
4 Tbsp light Sour Cream
1 Tbsp Dijon Mustard
1 Tbsp Diced Red Onion
1.5 Chopped Celery Stalks
1 Drop EZ-Sweetz
Couple Grinds of Sea Salt
2-3 Tbsp Water (to thin sauce out to your liking)

Prepare and cool the pasta. While pasta is cooling, add all the other ingredients into a bowl and mix well. Add pasta and toss to coat. Refrigerate for at least 2 hours before serving.

Nutrition Info: Whole Recipe
Calories:120 Fat:6.9g Carbs:11.1g Fiber:1.47g Net Carbs:9.63g

Nutrition Info: Per 1/2 Recipe
Calories:60 Fat:3.45g Carbs:5.55g Fiber:0.735g Net Carbs:4.82g

I tasted it when I first mixed everything, and I used 1 bag of rigatoni, and 1 bag of penne shiratake, and the noodles have not the best texture. I love the angel hair and the linguini so far, but those two are like little rubber balls lol. I did put it in the fridge and let it sit overnight so I will see if it's any better today. The taste was fantastic. I think I may make it again with the angel hair pasta.

Glucomannan/Parmesan Rolls

2011-04-26T09:35:00.000-07:00

This recipe comes from marcea at LCF:
Glucomannan Recipes
Post #432
I tweaked it just a bit and used 4 eggs, no water, and 1 tsp baking powder.

Ingredients:
4 Large Whole Eggs
1 TBSP Glucomannan Powder
1 Cup Kraft Parmesan Cheese (green can)
1 TBSP Olive Oil
1 TSP Baking Powder
1/2 TSP Garlic Powder

This is her instructions, which I followed to the T, ver batem:
Instructions:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)

For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)

I did not form the rolls as marcea did, but I dropped spoonfulls into a muffin tin to make 12. The rose and came out like rolls just the same.

Nutrition info: Entire Recipe
Calories:890 Fat:69.4g Carbs:11.4g Fiber:7.61g Net Carbs:3.79g

Nurtition info: Per 1/12th
Calories:74.17 Fat:5.78 Carbs:.95g Fiber:0.63g Net Carbs:0.32g

This is the best bread substitute I've found that doesn't effect me negatively since starting LC. It's something I could eat every day and not see a difference in my weight loss. That's not true for me with flax, almond flour, coconut flour, or even protein powder.

Fast Shiratake Chicken Noodle Soup

2011-04-06T06:37:00.000-07:00

I just used what I had on hand because I wanted some soup. I used:
1/2 medium red onion
About 2.5 cups chopped celery
3 boneless, skinless chicken breast
1 box Rachel Ray chicken stock
Water to fill the pot
about 2tbsp garlic powder
1tsp parsley
A Generous amount of salt, to taste, it was probably at least 3-4 tbsp.
2 bags rinsed shiratake noodles

Makes 6 generous servings. Counts per serving:
Calories:162.3 Fat: 3.1g Carbs:3g Protein:26.9g

Shiratake Shrimp Fajita Stir Fry

2011-03-31T06:21:00.001-07:00

Shiratake Shrimp Fajita Stir Fry:

Ingredients:
1 bag prepared shiratake noodles
10 small cleaned shrimp
1/4 green bell pepper, sliced
5 slices white onion
1tbsp Mrs. Dash Southwest seasoning
1/8 cup diced tomato

Calories-35, Fat-0.3 Carbs-5.9g

How to Prepare Shiratake Noodles

2011-03-30T07:30:00.000-07:00

This is how I prepare Shiratake Noodles to be used in various recipes.

1-Open the bag of noodles and pour in a colander.
2-Rinse under cold water for about 20-30 seconds. As you are rinsing, move the noodles around and separate them with your fingers until they are loose.
3-Use kitchen scissors and cut the noodles in about 4 pieces as you are putting them into a pan.
4-Dry them in a very hot pan over high heat for about 5-8 minutes, flipping them every couple minutes.
5-Add ingredients as you normally would to any other noodle.

Shiratake Chicken Spaghetti

2011-03-28T09:58:00.000-07:00

Shiratake chicken spaghetti:

This is my favorite shiratake recipe so far.

1 bag shiratake (prepared)
1/4 cup diced tomato (in a can)
1/8 cup bella vita pasta sauce (or any sauce you like)
1tbsp parmesan cheese
1/2 shredded chicken breast

Makes 1 serving
Calories:201, Fat-6.5g Carbs-4 (sorry I don't do net carbs so I'm not sure on the counts of fiber in the tomato's and sauce)

Radish "Potato" Pancakes

2011-03-08T08:04:00.000-08:00

Ingredients:
About 20 medium size radish's (grated)(you can also use 2 grated yellow squash)
1 egg
1/4 grated parmesan cheese
1/4 cheddar chese
1/4 peanut oil (for frying)
1/4tsp pepper

Grate the radish's (or squash, this pic is with the squash) and add all ingredients except peanut oil. This is what mine looked like at this point:

Mix well and form round patties, it should make about 6-8. (if you use squash it will make 8-10). Next heat oil in a pan until very hot, and add 4 of the patties, fry until golden brown.

Let cool and enjoy! They are great with LC ketchup.

Nutrition info per 1/6th:
Cal:133.33 Fat:12.9 Carb:0.83g Fiber:0.23g Net Carb:0.6g

Nutrition info per 1/8th:
Cal:100 Fat:9.68 Carb:0.63g Fiber:0.18g Net Carb:0.45g

Zucchini "Pasta" Bake

2011-03-08T06:43:00.000-08:00

Ingredients:

5 lean turkey bratwurst links
2 cups sliced zucchini (about 3 whole)
2 cups sliced asparagus
2 cups sliced mushrooms
1 clove garlic
4oz softened cream cheese
1.5 cups 5 cheese italian blend (or mozzarella)
1/2 cup grated parmesan (in a can)
1tbsp olive oil

First, get a pan hot, add 1tbsp of olive oil. Cut the bratwurst at a diagonal into about 5-6 pieces, and add to the pan. While the turkey is browning, cut the zucchini in half, then in half again (4 pieces), and then cut into penne pasta size bites. Cut the asparagus into this size as well. I just bought and measured out 2 cups of sliced mushrooms.

After the turkey has browned, add the vegetables and garlic and cook for about 10 minutes, or until they start to get soft. Then add the cream cheese, 1 cup of shredded cheese, and 1/4 cup parmesan and mix well until cheese melts. Place in a baking dish and top with the remaining shredded and parmesan cheese. Bake at 350* for about 15-20 minutes, or until the cheese gets brown and bubbly. Makes 8 servings.

Nutritional info for whole recipe:
Calories:2,209 Fat:159.4g Carbs:32.0g Fiber:7.42g Net Carbs:24.58g Protein:77.3g

Info for 1/8th recipe:
Cal:276.13 Fat:19.93g Carbs:4g Fiber:0.93g Net Carbs:3.07g Protein:9.67g

Barefoot Contessa (Ina Garten) Herb Dip

2011-03-04T08:58:00.000-08:00

Original Recipe Link
Ingredients

* 4 ounces cream cheese, at room temperature
* 1/4 cup sour cream
* 1/4 cup mayonnaise
* 2 scallions, white and green parts, minced
* 1 tablespoons fresh parsley leaves, minced
* .5 tablespoon fresh dill, minced
* .5 teaspoon kosher salt
* .5 teaspoon freshly ground black pepper

Directions

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend.
Serve at room temperature. Makes 1 cup.

Nutrition Info-Per 1/4 cup serving
Calories:234.75 Fat:23.85 Carbs:3.25 Fiber:0.46 Net Carbs:2.79g

Nutrition Info-Per 1/8 cup serving
Calories117.38 Fat:11.93 Carbs:1.63 Fiber:0.23 Net Carbs:1.40

Ina Garten blanched asparagus and carrots to dip in this. I blanched asparagus, and cut celery, cucumber slices, and radish slices to dip. The carb counts do not have the dipping veggies included.

Ouizoid's Shiratake Thai Peanut Noodles-Tweaked

2011-02-28T07:36:00.000-08:00

ouizoid's original recipe:

1-large package Miracle Noodles rinsed VERY well and drained and pandried
Fry gently in frypan til moisture evaporates

Sauce
2 Tbs soy sauce
1/2 tsp or less (depending on your tolerance) chili garlic sauce
1/4-1/2 tsp minced garlic and ginger (I buy them jarred and preminced)
SF Coconut Davinci's to taste (1 Tbs to start and then add as you like) (I eliminated)
1 Tbs Peanut Flour (or peanut butter if you do that)(I used walden farms peanut butter spread)

I added-tbsp sesame oil (to fry noodles in)
1 sliced green onion
1/2 clove garlic (fried in sesame oil w/onions and noodles)
2tbsp bean sprouts
1tbsp heinz 1gC ketchup (into sauce mixture)

I prepared the noodles the same as ouizoid, except after I rinsed them, I simmered them in some chicken stock that had garlic in them, for about 10 minutes. Then I pan dried them. Then took them out of the pan and started the stir fry as normal w/sesame oil, garlic, bean sprouts, and green onions. I added the noodles and let cook for about 3 minutes, then added about 3/4 of the sauce. They didn't need all of the sauce. I let it all cook for about 3-4 more minutes and that was it. Garnished with some sliced green onions on top and I ate it with some pickled, sliced jalapeno (that's how my thai place served pad thai).

Next time I will add some fresh lime juice and leave out the bean sprouts. They didn't add much to the dish. I will also leave out the sesame oil to save calories, it didn't really need it. I will also use either real peanut butter or peanut flour like ouizoid did, the Walden Farms Peanutbutter spread didn't add any flavor.

Whole recipe count:

Calories:170 (mostly from sesame oil) Fat:13.7g Carb:8.2g Fiber:2.22g Net Carb:5.98g

Spinach & Mushroom Stuffed Zucchini "Shells"

2011-02-28T07:17:00.000-08:00

This is a take on a recipe I saw for those giant stuffed pasta shells that are so bad for us. I changed it a bit and made it low carb by stuffing zucchini "shells" instead of pasta.

Filling Recipe:
3-cups raw spinach
1-cup full fat ricotta cheese
1/2C-grated parmesan cheese
1-8oz bag 5 cheese Italian blend shredded cheese
1/4-cup shredded mozzerella (these 2 cheeses can be swapped or divided evenly, however you want, this is just what I had of each)
2-cups sliced mushrooms
1-Tbsp olive oil
1-clove garlic, minced

Other-
6 medium zucchini
1-cup Bella Vita Pasta Sauce (or whatever sauce you like)

First, slice the zucchini length wise, then cut each half into 3 even pieces. That will give you a total of 36 "shells". Then take a small spoon and scoop out the middles (basically the seeds and a small amount of the insides) of all the "shells". It is probably easier to do this step before you cut them into smaller pieces, I just did it the other way this time.

After you make the "shells", it is time to make the filling.

First, heat a large pot or skillet and add the olive oil & garlic. Let it saute for about 3 minutes. Then add the spinach and mushrooms and let cook until all the spinach is wilted and the mushrooms are soft. After it is cooked put in a large bowl and let it cool for about 5 minutes.

Next, add the ricotta cheese, about 1/4 of the parmesan cheese, the mozzerella, and about 1/2 of the 8oz bag of 5 cheese Italian blend. Mix all very well.

Next, stuff the "shells" with the mixture (it ended up being about 1tsp-1tbsp per shell, depending on the size of the shell), and place in a sprayed baking dish. I didn't use all the mixture, I had about 3/4 cup left that I threw away, but the counts are for the whole recipe.

Next, add some sauce to each one. I used a tsp and that pretty much covered each one. Then add the remaining shredded cheese, and sprinkle the top with the remaining parmesan. Place in a 350* oven until the cheese is brown and bubbling. It was about 10-15 minutes for mine.

Dinner-Had it with a smoked gouda slider:

The counts for the whole recipe are:
Calories:1,941 Fat:149g Carbs:51.9g Fiber:9.59g Net Carbs:42.31g

Counts for 9-4 piece servings (which is what I did, 4 were plenty as a side)
Calories:215.67 Fat:16.56g Carbs:5.77g Fiber:1.066g Net Carbs:4.70g

Counts for 6-6 piece servings
Calories:323.5 Fat:24.83g Carbs:8.65g Fiber:1.60g Net Carbs:7.05g

Chicken Not Pot Pie

2010-05-19T06:24:00.001-07:00

well, this is something I kind of threw together (using veggies I had in my fridge), so you could add anything you want really, but here's the basics:

3-4 huge boneless, skinless chicken breast (mine were frozen solid)

Boil the chicken for 1-1.5hrs on medium heat in about 5 cups of water in a huge stew pot. When they are done add:

either diced onion (i used dehydrated onion, about 2tbsp)
1tbsp garlic powder
8oz chicken stock (I use rachel ray, low in carbs and no preservatives)
1/2-1 bag baby carrots, whole
1/2 head cabbage leaves, torn into pieces
1-160z bag cauliflower
salt & pepper to taste

I let all of this cook another good 1.5-2 hours on low, at the end I added 1tsp of xanthum gum to thicken it a bit, but it really didn't need it. Oh I forgot to add I shredded the chicken in the pot before I added the other ingredients.

You don't have to cook it long like this, but I didn't feel like standing over the stove that day. This made a huge pot and I have been eating on it for days and have enough for the rest of the week.

You cold use any veggies you want, but corn and peas aren't on my eating plan so they didn't get used. The carrots weren't optional:laugh:

This really does taste like the inside of a pot pie to me.

Product Review-Smokin' Joe Jones BBQ Sauce

2010-05-04T09:20:00.000-07:00

I was disappointed when KC Masterpiece discontinued their "low calorie", which was actually low carb, bbq sauce. I finally got the courage to try this new one that people on LC friends had tried, and I really really like it. It's not as smoky and sweet as I'm used to, being from Texas, it's got more of a bite, with more vinegar, but it's really good. This will be my go to BBQ sauce for now, unless they discontinue it also. I give it a 4 out of 5.

Smokin' Joe Jones BBQ Sauce

Smokin' Joe Jones low carb healthy barbecue sauce is perfect for sugar-intolerant and carb-conscious barbeque lovers. This low carb barbeque sauce has all the healthy, natural ingredients as the Original barbecue sauce, except the honey, molasses and corn syrup.

This reduced sugar barbecue sauce is sweetened with sucralose."

Nutrition Facts
592-0001
Smokin' Joe Jones
No Sugar Added Barbecue Sauce
18 oz
Nutrition Facts
Serving Size: 2 Tablespoons (31g)
Servings Per Container: 15
Amount
Per Serving % Daily
Value*
Total Calories 10
Calories From Fat 0
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 115 mg 5%
Total Carbohydrates 2 g 1%
Dietary Fiber 0 g 0%
Sugars <1 g
Protein 0 g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients: Water, tomato paste, lemon juice, distilled vinegar, natural hickory smoke concentrate, caramel color, garlic, onion, salt, xanthan gum, mustard (distilled vinegar, water, mustard seed, salt, tumeric, spices), black pepper, sucralose, cayenne.

Product Review-Dixie Diner Carb Counters Ready To Eat Protein Power Brownie

2010-05-04T09:14:00.000-07:00

I tried these "brownies" from netrition. I have really liked products from Dixie Diner before so I was expecting a lot. These don't taste anything like a brownie, nor have the consistency of one. They are pretty dry and hard. They have a weird taste, kind of like rasins or prunes. I didn't like them at all. I will not buy them again. I give them a 1 out of 5.

"Dixie Diner
Carb Counters Ready-to-Eat Protein Power Brownie

Now you can enjoy scrumptious, rich, and moist brownies anywhere, anytime; for lunch or munch. A brownie two pack ready-to-eat with that rich, chocolaty taste we all crave so much, plus 6 grams of pure protein and 8 grams of soluble fiber to satisfy those pesky hunger pangs. For a change, try shaking a little water on top and zapping them in the microwave for just a few seconds. They'll be ooey gooey, warm & good! 3 net carbs per brownie. Made with real chocolate, quality whey protein and flaxmeal, too."

See all nutrition facts

275-0205
Dixie Diner
Carb Counters Ready-to-Eat Protein Power Brownie, 2.4 oz. bag
6 packages

Nutrition Facts Serving Size: 1 Brownie (34g) Servings Per Container: 2 per package.


		Amount Per Serving		% Daily Value*

	Total Calories	142

	Calories From Fat	89

	Total Fat	10	g	15%

	Saturated Fat	2	g	8%

	Trans Fat	0	g

	Cholesterol	6	mg	2%

	Sodium	92	mg	4%

	Potassium	155	mg	4%

	Total Carbohydrates	11	g	4%

	Dietary Fiber	8	g	33%

	Sugars	1	g

	Show Net Carbs Net Carbs Minus Fiber	3	g

	Protein	6	g

	Vitamin A			0%
	Vitamin C			0%
	Calcium			6%
	Iron			3%


*Percent Daily Values are based on a 2,000 calorie diet.

Gluten free. NO sugar alcohols or polydextrose.

Ingredients: Almond meal, bakers chocolate (chocolate liqueur), whey protein concentrate, soluble vegetable fiber, cocoa, flax meal, maltodextrin, water, coconut oil, fractionated palm kernel oil, apple puree concentrate, pectin, corn starch, natural flavors, soy lecithin, malic acid, baking powder (calcium acid phosphate, baking soda), sea salt, xanthan gum, guar gum, low glycemic monosaccharide, lo han kuo, sucralose, vanilla powder.


Warning: Made in a plant that processes soy, eggs, milk and peanuts.

This product may contain traces of nuts.

Product Review-Smackaroos Cinnamon Flavor "Crackers"

2010-04-27T12:49:00.000-07:00

The serving size on these crackers is 3 which is quite a large serving to me. I ate 1 cracker and was satisfied. They are very good and not really sweet at all, with a cinnamon coating on the outside. I really like them and would buy them again. I would give them a 4.5 out of 5.

Smackaroos

" Rault Foods
Smackaroos Low Carb Crackers

Smackaroos crackers are high in protein and fiber, low in sodium, and do not contain trans fats or cholesterol. Crispy, crunchy and oh so tasty. These crackers are great with dips, cheese or nothing at all.

• One net carb in three big crackers
• No sugar alcohols
• No trans fats
• No cholesterol
• Kosher

132-0006
Rault Foods
Smackaroo's Low Carb Crackers, Cinnamon
4 oz box

Nutrition Facts Serving Size: 3 Crackers (28g) Servings Per Container: 4


		Amount Per Serving		% Daily Value*

	Total Calories	140

	Calories From Fat	90

	Total Fat	10	g	15%

	Saturated Fat	1	g	4%

	Cholesterol	0	mg	0%

	Sodium	110	mg	5%

	Total Carbohydrates	6	g	2%

	Dietary Fiber	5	g	20%

	Sugars	1	g

	Show Net Carbs Net Carbs Minus Fiber	1	g

	Protein	7	g

	Vitamin A			0%
	Vitamin C			0%
	Calcium			4%
	Iron			4%


*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients: Flour (Soy/Almond/Hazelnut/Gluten), Water, Soybean Oil, Cinnamon Powder, Maltodextrin, Xanthan Gum, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Calcium Phosphate, Calcium Sulfate), Salt, sucralose (SPLENDA brand), egg whites.


Certifications: kosher


If you notice any errors in the information above, please let us know. If you have further questions about this product, please contact Rault Foods at 954-984-0888

Recipes I want to try-Cerise's Cottage Pie

2010-04-26T06:30:00.000-07:00

This recipe is quoted from cerisedownunder from LCF.

"You'll have to excuse me because I measure everything by eye and by how it tastes and not really proper measurements!
I will just guesstimate how much I used for the pie in the photo

Cerise's Cottage Pie
Good quality, chunky beef or lamb mince (enough for 3 people)
2 diced tomatoes
1 diced onion
Tomato paste
Worcestershire sauce
4 cloves of garlic, minced
Knob of ginger, minced
1-3 fresh chillies, minced
Freshly ground salt and pepper
Chicken stock

*Fry the onion in a little olive oil or butter till it has softened then add the garlic, ginger and chillies and fry for a further minute - be careful not to let the mixture burn
*Add the mince and brown all over
*Add tomatoes, tomato paste, worcestershire sauce and seasoning then cover with chicken stock (guess you could use beef too) till it's about 1inch above the surface of the mince
*Simmer till all liquid has gone (15-20 mins or so)
DONE!

Boil cauliflower till tender (I used almost 1/2 a head), drain and mash with butter, cream and sour cream - add them gradually till you get a smooth consistency then season with salt, pepper and nutmeg
Spoon the mince mixture evenly into a deep baking dish, top with the cauliflower mash AKA natoes then finally the cheese
Grill it on a high heat till the top is bubbling and there is a bit of colour

Delicious served with a side salad or steamed veggies. Normally there are carrot & peas in the pie but I didn't use them since I'm on induction
This is a very traditional dish in the UK where I'm from - really hearty and satisying and great for reheating."

Peanut Butter Cup Protein Shake

2010-04-19T06:44:00.000-07:00

I recently got a Ninja Blender and I love it. This is the second shake I have made with it. It comes out thick and rich, kind of taste like a blizzard from Dairy Queen, minus the candy chunks.

2tbsp peanut butter
8oz almond breeze
1 scoop PP
2 tbsp SF chocolate syrup
1/4 cup HWC
8-10 cubes of ice.

Blend all ingredients together besides the ice. After everything is well mixed, add Ice and blend until smooth.

Mom's Chicken Enchilada's Go Low Carb

2010-03-09T08:04:00.000-08:00

This recipe makes enough for 2 batches of sauce. I froze half of it.

The counts for the sauce, 1/10th of a recipe. I figure 5 servings per batch.

Cal:74.4 , Fat:6.1 , Carbs:4.2

In a separate pot, boil 4-6 boneless, skinless chicken breast until they are fall apart tender. Make the sauce in another pan and add shredded chicken. Mix well. In the traditional recipe this is stuffed inside tortillas and more sauce is put over top and it is baked.

The counts above don't include the chicken, but it wouldn't effect the carbs, just the calories and fat counts.

Buffalo Chicken Dip Goes Main Course

2010-02-26T12:59:00.000-08:00

This recipe is from LCF.
Buffalo Chicken Dip Goes Main Course

I made a few small changes. 1 cup of cheese instead of 1/2 cup and I cut the chicken into strips.

The counts per 1/8th of the recipe is:
Cal:617g Fat:34.5g Carbs: 2g

Pizza Caserole Bake

2010-02-26T07:06:00.001-08:00

Counts per 1/8th:
Cal:580g Fat:44.2g Carb:6g

Counts per 1/10th:
Cal:464g Fat:35.4g Carb:4.8g

Counts per 1/12th:
Cal:387g Fat:30g Carb:4g

Brown the ground beef and sausage and add tomato sauce. Layer it with the other ingredients and top with mozzarella cheese and parmesan and bake at 350* until hot and bubbly.
I haven't made this yet but I'm going to this weekend.

Fauxtato Salad

2010-02-26T07:01:00.001-08:00

This was really good and really tasted like potato salad. I didn't care for the sweetness of the radish so I think I will leave those out next time and use more cauliflower.

Quick Cauli "Mac" N Cheese

2010-02-19T08:05:00.000-08:00

Just boil the cauli until tender, drain, add butter and cheese and let melt. Salt & pepper to taste.

Counts for 1/4th of the recipe:
Calories:281.8, Fat:25g, Carbs:4g (total)

Pork Rind Pizza Crust-Best Yet!

2010-02-02T09:58:00.000-08:00

So I've tried quite a few different pizza crusts while on my LC journey, and they all seem to fall short. I've tried the mostly cream cheese ones, the cups upon cups of mozzarella ones, and the infamous cauliflower pizza crust. They were ok, but all seemed to be lacking for my personal taste. I couldn't pick any of them up and with all that cheese, why put cheese on the pizza? To me it took away from the cheesy, gooey pizza topping experience. I came up with my favorite pizza crust yet made out of pork rinds and canned parmesan cheese. I realize parmesan is still cheese, but to me it doesn't taste like cheese in the same sense, and I use canned parmesan as kind of a freebie food. My can says 0 carbs and I haven't had any ill effects from using it as such so I will continue to do so. Anyways, on to the recipe! By the way, this crust you are truly able to cut and hold in your hand and it gets crispy and crusty. And best of all, it's simple to make and freezable. I made a bunch of individual crusts (which is the recipe I am going to post) and separated them with wax paper and put them in a zip loc bag and froze them so I can grab and go.

1/4 cup ground pork rinds
1/4 cup canned parmesan cheese
1 egg
1tsp Italian seasoning of choice (I used Mrs. Dash Tomatoe Basil Garlic)

Pre-heat oven to 350*. Spray or oil a tin pie pan. In a bowl mix the egg, pork rinds, parmesan cheese, and seasoning well. Pour mixture into pan and spread to the sides from the middle by pressing outwards with your hands. If the mixture sticks to your hands wet them with water and it will spread smoothly. Bake for about 10 minutes or until golden brown. Remove and add whatever desired toppings and put the pizza back under the broiler until toppings are hot and cheese is melted.
The counts for the whole crust are:
Cal:347, Fat:22.9g, Carb:0.4g

I also made cheese sticks with the same recipe, only using a square baking pan instead. I added about 1/4 cup mozzarella into the mixture before baking, and then melted some more on top until brown, and used tomato sauce for dipping.

Here is a plate I made with pepperoni pizza, supreme pizza, and cheese "bread" sticks.

Peanut Butter Fudge

2010-01-27T09:33:00.001-08:00

I haven't made this since Christmas, but it was one of my favorite LC treats to date. I was watching another one of Bowulf's videos and this one popped up, so I figured I would add it. This basically taught me how to make LC fudge, and I just change it up for different flavors.

*P.S. he mentions to make sure your peanut butter doesn't include sugar. I use Smucker's Natural Creamy Peanut butter. Take note of the ingredients on your peanut butter. The only thing in this brand is peanuts and salt

*Also, when he say's 2/3 cup vanilla protein powder, that's 2 scoops.
*He uses granular splenda, I used liquid sweet & low

Here is a link to his video:

LC Fudge

Sweet Pea's WPP Doughnut Holes

2010-01-26T09:43:00.000-08:00

Doughnut Holes

1 large egg
1/4 cup melted butter
Sweetener to taste, if needed
1 teaspoon vanilla
1 scoop vanilla whey protein powder (1/3 cup)
Coconut oil

Topping:
Sweetener & cinnamon

Taste and texture-wise, these fall somewhere in between true doughnuts and funnel cakes. They cook very fast, so make sure you have everything on hand!

Heat about 1 inch of oil in a heavy skillet until it's hot enough for frying. While the oil heats, beat the egg lightly with the melted butter, then add the protein powder, and vanilla. Taste and add sweetener if you want it sweeter. I find the Jay Robb Vanilla sweet enough.

Whisk together until all the lumps are pretty much broken up, then let it rest a minute or two and whisk a bit more (batter will still have a grainy look to it, but that's fine).

Using a large tablespoon or serving spoon, drop the batter by large tablespoonfuls into the hot oil in batches of 4.
Fry until bottoms are golden-brown, which will only take a few seconds, then flip.
Drain on paper towels, then sprinkle with sweetener and cinnamon to taste and serve hot.

Makes about 8-12 doughnut holes

Original post here:Jay Robb Whey Protein...what do I do.

Cabbage Chicken Soup

2010-01-25T07:20:00.000-08:00

This is pretty much my chicken soup recipe except it's much heartier with the cabbage. It makes 8-2 cup servings.

1 large pot water (it was about 16 cups)
3 chicken bullion cubes
5 large boneless, skinless chicken breast (cubed or put it in whole and shred later, I did the latter)
8 cups shredded green cabbage
1tsp garlic salt
1tbsp onion powder
1tbsp fresh or dried parsley (I used dried)
5 thin slices of bacon, chopped
salt and pepper to taste

Put everything in the pot, the chicken I used was whole breast, frozen, and let it come to a boil. Reduce heat and let simmer for at least an hour. After an hour check the chicken to see how firm it is, mine was almost shreddable by this point. I let it cook for about 30 more minutes until I could shred the chicken easily with a fork, tasted for seasoning, and added a little more of this and that (onion powder and parsley).

Counts per recipe:
Cal:2496 Fat:96.8 Carb:48

Per 1/8th serving:
Cal:312 Fat:12.1 Carb:6

Edited to add (02/19/10)
I made another variation of this soup using Bok Choy instead of cabbage and also got to use actual chicken stock instead of bullion cubes. I also used some celery, carrot, onion, and garlic in the base. The counts are lower and it makes 10 servings instead of 8. I freeze them in disposable containers.

The counts for 1/10th of the recipe are:
Calories:251.4, Fat:12.46, Carbs:4.22

LS Italian Caserole

2010-01-21T10:08:00.000-08:00

Italian Caserole

I made this the other night, using only ground beef. I was trying to use what I had on hand. It was ok. I'm not a huge fan of italian food though so this is probably why. If it ain't pasta/butter/parm/bacon, I could live without it. Hmmm that gives me an idea.....

Anywhoo, the topping was weird in this recipe, it didn't really fit to me. I would have been just fine dusting the top with some parm. cheese and calling it a day. It tasted like lasanga to me. If I would have had some cottage cheese to throw in there it would have tasted exactly like my moms lasanga. If you want lasanga this is a pretty quick and easy recipe.

I give it a 3 out of 5. My boyfriend liked it better and gave it a 4 out of 5. I would probably try it again in a few months if I was craving lasanga, but it's not something I would make every week.

*I also changed out the mushrooms and put cauliflower in because I didn't have any mushrooms.

Linda Sue's Tuna Patties

2010-01-18T11:45:00.000-08:00

LS Tuna Patties

Hers look better, so what :P.

These are really good, especially if you are sick of cold tuna salad. My sauce was just mayo and ketchup, it's what I had on hand.

3 out of 5

Pork Chops With Sweet Apricot Glaze

2010-01-18T08:18:00.000-08:00

6-8 small boneless pork chops
1/2 cup Walden Farms Apricot Fruit Spread
2 tbsp table mustard (or dijon, didn't have it on hand)
1tbsp onion powder
1tbsp garlic powder or garlic salt
2tbsp olive oil

Head the olive oil in a large pan. Season the pork chops with the garlic and onion powder, then put in the pan over medium heat. While the pork chops are cooking, in another bowl, add the fruit spread and mustard and heat in the microwave for 40 seconds. Mix the spread and mustard well and flip the pork chops. Put about a tsp of the mixture on each chop and after about 3 minutes flip them again. They should be done in about 2-3 minutes. (my chops were very thin).

5 out of 5

You can get Walden Farms Apricot Fruit Spread on Netrition here:
Walden Farms Fruit Spread

Walden Farms Apricot Fruit Spread

2010-01-18T08:06:00.000-08:00

I bought this to try in a pork chop glaze my friend at LCF had tried. She used peach preserves, but I really didn't want to mess with the extra carbs or sugar alcohols since I do total carbs instead of net. I tasted it just by itself and was pleasantly surprised at the taste and texture. I had gotten strawberry years ago and it was like a hard gelatin substance and I didn't like it. This had the texture of an apple butter and did taste like apricot, very sweet. I like it and am now inclined to try other flavors. It would be great on a one minute muffin.

Walden Farms Fruit Spread

Whey Not Cake and Whey Not Brownies!

2010-01-18T06:33:00.000-08:00

2 eggs
3 scoops whey protein powder (vanilla)
1 stick butter
1/2 cup sweetener (I use liquid sweet n low)

Melt butter, add eggs, whey protein powder and sweetener. Mix well and put in an 8x8 baking dish. Cook on 325 for about 15-20 minutes. Makes 9 servings. Each serving has about 1g carb per piece, depending on the whey protein powder you use.
Counts per batch: Cal:1347 Fat:364 Carb:8.8
Per 1/9th: Cal:150 Fat:40.4 Carb: 1

For the chocolate:
2 eggs
2.5 scoops whey protein powder
2 tbsp unsweetened cocoa powder
1 stick butter
1/2 cup sweetener

Per Batch: Cal:1322 Fat:364 Carb:13.3
Per 1/9th: Cal:147 Fat:40.4 Carb:1.5

Edited to add: If you want these less cake like and more hard and portable and "bar like" only use 1 egg. The counts for the recipe this way is:
Per Recipe: Cal:872 Fat:312.8 Carb:8.8
Per 1/9th: Cal:96.9 Fat:34.76 Carb:1

I used the Body Fortress brand at Walmart but if you used Jay Robb or another lower carb brand they wouldn't even have that many carbs! The Jay Robb brand would reduce the carbs from 8.8 to 3.8.

Updated 02/19/10

People have been playing with the recipe over at LCF and came up with some pretty tasty looking treats. I haven't got a chance to try these yet but they look so good I don't see how they can not be good. These are both variations created by SuzannaFrance.
1. 1/2 cup melted butter (or fat of choice)
2. Liquid Splenda equivalent to 1 cup + a splash of davinci vanilla for flavor and 1 big TBLS diabetisweet brown (or more to your taste)
3. 2 eggs
4. 1/2 cup plain protein powder (adjust for thickness). I use InkoSpor MUSCLE 95.
5. A pinch of baking powder and salt to taste.
6. Chocolate chips (use more than I did here, which was one half a chocoperfection chunked)

Method:
I used mostly butter, but topped it off with a spoonful of EVCO. Melted it. Probably just over 1/2 cup total melted.

Added some liquid splenda equivalent to 1 cup ( I would use some davinci vanilla here as well next time) and about a TBLS of diabetisweet brown. Mixed with stick blender.

Added 2 eggs, mixed again.

Added 1/3 cup protein powder and a pinch of salt and a pinch of baking powder. Mixed (I add the salt because the butter I have is unsalted.)

It was too thin, so I added about another HALF of the 1/3 cup (1/6 cup??) and stirred it in by hand as it was now too thick for stick blender.

Then I added the chunks of ChocoPerfection and voilà!

I baked them at 180 CELCIUS, which is 350 F I think. About 15 min, but I'd leave them in longer next time. Just keep an eye on them!

SuzannaFrance also made a Cinnamon roll/monkey bread variation out of this:
This is her only variation:
"This makes FANTASTIC CINNAMON ROLLS! Well, not rolls, but they taste like it.

I put a mix of Somersweet and Diabetisweet brown and lots of cinnamon in the baking pan FIRST. Then I add the basic mix on top. I also sprinkle that with cinnamon and bake. (I also use a pinch of baking powder in mine, but it rises whether you do or not).

Any seepage of butter mixes with the "sugar" and cinnamon and makes a delicious and decadent glaze. I turn it over onto a plate when I take it out, while it is still hot. It glazes up and makes what tastes like heaven to me!

Something between Monkey bread and cinnamon rolls."

Ground Turkey Stack

2010-01-12T07:23:00.000-08:00

Ground Turkey Stack

1lb ground turkey
5 slices bacon
1 tomatoe
1 cup shredded cheddar
4 eggs
1tsp no sugar added seasoning salt
1tsp onion powder

Pretty much all I did was took a pound of ground turkey and pressed it in a small baking pan (like one that would fit in a convection oven, that's what I used), sprinkled seasoning salt (no sugar) and onion powder over it, layed 5 slices of bacon covering the top, and cooked at 350 for about 45min-1hr (depending on your oven), then I topped with shredded cheddar, and tomatoe slices (1 whole tomatoe), then cracked 4 eggs over top, cooked for another 15-20 minutes.Yummy.

Nutritional Info:
Whole Recipe:
Cal:1914, Fat: 121.8, Carb:14.4

Per 1/4th serving: Cal:478.5, Fat:30.45, Carb:3.6g

Easy Chicken and 2 Veggie Soup

2010-01-06T09:09:00.000-08:00

Is the weather outside frightful and everyone else is eating their canned chicken noodle soup? Well I've got a quick and easy, yet satisfying soup to warm your LC spirit up! Now this is using things on hand, if I would have had it, I would have liked to use boxed chicken stock instead of bullion cubes.

1 large pot water (it was about 6-8 cups)
3-4 chicken bullion cubes
3 large boneless, skinless chicken breast (cubed or put it in whole and shred later, I did the latter)
4-5 large button mushrooms, sliced
4 large radish, sliced
1tbsp onion powder
1tbsp fresh or dried parsley (I used dried)
2 thin slices of bacon, chopped
salt and pepper to taste

Put everything in the pot, the chicken I used was whole breast, frozen, and let it come to a boil. Reduce heat and let simmer for at least an hour. After an hour check the chicken to see how firm it is, mine was almost shreddable by this point. I let it cook for about 30 more minutes until I could shred the chicken easily with a fork, tasted for seasoning, and added a little more of this and that (onion powder and parsley). The seasoning measurements I gave above are not exact because I just threw some things in my pot yesterday, and adjusted the seasoning at the end. You could easily add different veggies, or change the chicken for another protein, and use whatever seasonings you want. I had just mentioned on LCF I made soup, and they asked what I used, so here it is!

Nutritional value:
Whole recipe: Cal:1430g, Fat:56g, Carb:18.8g

1/5th: Cal:286g, Fat:11.2g, Carb:3.8g
1/6th: Cal:238.3g, Fat:9.3g, Carb:3.1g

Just because it's cute...

2009-12-31T10:28:00.001-08:00

Going Organic and finding a sweetener...

2009-12-31T10:10:00.000-08:00

So I watched an episode of Jessie Ventura's Conspiracy Theory last night and I have to say, it made a lot of sense and I threw away my sweet and low today and am going to try to find an alternative natural sweetener. I'm also going to try to buy as much organic food as I can afford. I'll just post the videos of the show, they are basically self explanatory.

Part 1 of 6

Part 2 of 6

Part 3 of 6

Part 4 of 6

Part 5 of 6

Part 6 of 6

So much of what they said in the show made sense, and it makes me wonder if they are the reason behind all of the salmonella and e-coli outbreaks we've had in the past few years. It also explains the swine flu and bird flu. I'm just going to try to eat healthier foods, IE less processed and preserved, and buy organic when I can. My Sweet and Low is going to be hard to replace though.

Got a Keurig!

2009-12-29T07:05:00.001-08:00

I got a Keurig coffee maker for Christmas. It's awesome! I got a sample pack of different flavors of coffee's so I thought I would keep track of it here. I got the single cup mini brewer in red. It looks exactly like the one above. These are the flavors I got in the sample pack:
Caribou blend

The Caribou blend was ok. Nothing spectacular about it. I'm writing the review a week later and I hardly remember it, so probably not something I would buy again. It didn't Wow! me.

The Green Mountain Nantucket flavor is awesome on the other hand. I have a huge box of that, it's all I have left, but I'm not dissapointed. It has this light, fresh, carmel type aroma and it's not acidic at all. This is a very good flavor. It's not too overly heavy, a medium roast.

Timothy's decaf colombian-This was ok, one of the only flavors I had left so I tried it. I prefer caf vs. decaf, it was pretty light on flavor. So far I don't particularly care for the Timothy's brand.

Diedrich coffee french roast blend-Tried yesterday, not acidic at all, very good flavor and bold, robust flavor.

Newmans own extra bold special blend-This is very good. It's a very heavy, dark and bold coffee, just as the name suggest. It definately woke me up, but it was very good. I am out of sweetener so I drank it black. It was one of the better dark bold coffees I have tasted. I still like Deidrich french roast the best so far. The earl grey tea is giving all of them a run for their money though.

Timothys nicaraguan fair trade organic-tried this one this morning. It's good, but acidic, a little more acidic than I like in coffee. Probably wouldn't buy it again.

Tully's kona blend-This one is pretty strong, a little acidic, kind of reminds me of Timothys nicaraguan fair trade organic blend, but not as bad. It has a kind of nutty, floral after taste. It's not bad, quite enjoying it black right now. *update* The first few sips were ok, after that it got bad. It had a really bad after taste and the more I tried to drink it the more I couldn't choke it down. I ended up throwing it in the trash.

Gloria Jeans hazelnut-this one has a good flavor, doesn't need sweetener, but it's not sweet on it's own. Very "hazelnutty", but I'm not sure I like hazelnut...

Bigelow earl grey tea-This is awesome. I'm not a big hot tea drinker, but this is very good hot, doesn't need any sweetener, and it's got a slight citrus taste to it but not like a lemon zinger tea. This is very very good tea when you want something lighter than coffee.

Chocolate Coconut Bark

2009-12-22T13:01:00.000-08:00

1/4 cup Coconut Oil (I use Louannas brand from Walmart in the oil section)
1.5tsp unsweetened cocoa
20 drops liquid sweet and low (or sweetener of choice, 20 drops is equal to 1.5tsp)
2tbsp nuts of choice (optional), I used almonds and walnuts

Melt CO in microwave for 1 minute, add cocoa and sweetener and mix well. Pour in a thin layer in baking dish or shallow bowl ( I used 3 very small plastic containers)/ top with a sprinkling of nuts and put in the freezer. When hardened its the same texture and taste as a chocolate bar.

For the chocolate, almond coconut bark:1/3 recipe the counts are:
Cal:171, Fat:19.2, Carb:0.87g

*In the picture, I made a batch, same recipe, and divided it into 9 cupcake papers and froze it into individual servings. The counts per 1/9th of the recipe are:
Cal:57 Fat:6.4 Carb:0.29

LC Puppy Chow

2009-12-22T12:53:00.000-08:00

I just made some LC puppy chow from a basic recipe my friend, Nikkiluvslowcarb, told us about in our support group. It seems like everyone is eating this around the holidays so why should we be left out? I'm sorry if someone has posted a recipe similar to this, but here's my version of it if anyone is interested:

I just used 1 whole large bag of pork rinds and the mixture covered it quite nicely. I used:

1/2 cup Smuckers all natural, no sugar added peanut butter
3tbsp unsweetened cocoa
1/4 cup coconut oil
1/2 stick butter
sweetner to taste (in the mixture not coated), I used about 2tsp liquid sweet and low
1 large bag regular flavor pork rinds.

granular splenda

Melt the PB, cocoa, coconut oil, butter, and sweetner together, mix well, spread pork rinds out in thin layer and cover with mixture. I did go ahead and dust it in granular splenda because it needed the extra sweetness, especially having chocolate and needing 2 diff. sweetners so its not bitter. I don't see why non low carbers would need to use cereal and not pork rinds I just sprinkled the splenda over it, in regular puppy chow you put powdered sugar into a paper bag and put the mixture into it and shake until everything is coated, I didn't to lower carbs and because it really didn't need much.

Ok, with my ingredients (IE the liquid sweet and low and brand of peanut butter I used) I'm calculating the nutrition facts should be around:

Total batch: Cal:3132, Fat:246.2, Carb:36

Per 1/6th recipe: Cal:522, Fat:41.03, Carb:6
Per 1/8th recipe: Cal:391.5, Fat: 30.78, Carb:4.5
Per 1/10th recipe: Cal:313.2, Fat: 24.62, Carb:3.6

Sorry I don't do net carbs so I don't have that count. They would be a lot lower though if you do net.

I said 1 bag of pork rinds was about 8 cups, I'm estimating there, but that wouldn't increase the carb count anyways. It makes a pretty big batch and you could easily get 8-10 servings.

Mom's Cheese Ball

2009-12-22T12:52:00.000-08:00

This is a lower carb version of my moms cheese ball she makes around holidays.

2-8oz bricks cream cheese
5 green onions-diced
2 small tomatoes-diced
4 oz ham (I used Hormel) diced
1/2 cup black olives-sliced or diced

Just let the cream cheese come to room temperature and mix in all the ingredients. If you can afford the carbs, she usually crushes pecans and rolls the ball in pecans. My counts do not include pecans. For non LC'ers, put on Ritz or butter crackers. I used pork rinds and it was just as delicious.

Counts for whole recipe:
Cal:1847, fat:169.3, carb:32.7

Counts per 1/20th (I got about 20 tbsps out of this)
Cal:92.35, fat:8.47, carb:1.64

Easy Cream Gravy

2009-12-22T12:49:00.000-08:00

For this recipe I just used some bacon fat I had rendered, and added 1 tbsp of butter to it. In a separate bowl I put 1/2 cup of heavy cream and 1 egg and mixed them together. I slowly added the cream mixture in the grease/butter on very low heat, whisking the whole time, until all of the cream was added. I kept whisking for about 6 minutes until it thickened up and added salt and pepper to taste.

This gravy tastes very similar to regular white gravy thickened with flour. I put it over pork chops that I coated with crushed pork rinds and fried.

Low and Slow Mexi Sauce

2009-12-22T12:44:00.000-08:00

This recipe is from a crock pot "Low and Slow Pork Taco" video I saw on Food Network.
Low & Slow Pork Tacos

I didn't use pork because all the pork I could find had carbs in it (Farmland brand) so I used a beef roast instead. I think I may have cooked it too long because my roast was dry and the sauce was reduced too far with a bad flavor and way too spicy from the chipotle's. I was very disapointed in this recipe and I won't be trying it again.

There are 30 carbs for the whole recipe and I estimated at least 6 servings mixed in with the shredded meat, so it would be 5g of carbs per serving and totally not worth 1g.

Thanksgiving Recipes-Pumpkin

2009-12-22T12:41:00.000-08:00

These are both from Linda Sue's site, here is a link to the recipe:

Crustless Pumpkin Pie
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Pumpkin Bake
Makes 6 servings
Do not freeze

With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I want to say the one my mom made was the pumpkin bake and it tasted exactly like the filling in a pumpkin pie.

Thanksgiving Recipes-Tyler Florence Not Green Bean Caserole

2009-12-22T12:37:00.000-08:00

4 cups fresh green beans, cleaned
4 slices thick cut bacon/diced (or pancetta)
2 cups sliced mushrooms (button or portabella)
2 cloves garlic (I used jarred minced)
2tbsp butter
1/2 cup sour cream
Salt & Pepper to taste
slivered almonds or canned fried onions to top

Blanch the green beans in a separate pot. (boiling water, salted, for about 5-8 minutes). Dice the bacon/pancetta and cook until some of the fat renders, add the garlic, mushrooms, butter and let cook for about 10 minutes until the mushrooms are dark brown and bacon is crisp. Add sour cream and melt in pan, add green beans and toss to coat with sauce. Add salt and pepper to taste. Top with slivered almonds or crush a few tbsp of the canned fried onions and top with that (the onions are 3g carbs per 2 tbsp).

I did not add his topping, I bought canned fried onions (3g carb per 2 tbsp) but ended up putting some slivered almonds on top which was excellent.

Nutrition per 1/6th of the recipe (minus almonds on top):
Cal: 133
Fat: 9.4g
Carbs: 8g

Thanksgiving Recipes-Cranberry

2009-12-22T12:29:00.000-08:00

one of these are my recipe's, but I will be trying some of them this year:

This one is from Cleochatra's site:

Fresh cranberry sauce:

These two are from Linda Sue's LC site:

CRANBERRY RELISH

CRANBERRIES

I'm also very interested in trying Charski's recipe from LCF. It's a jalapeno cranberry sauce:
Charski's Cranberry Jalapeno Sauce

Updated 12/22/09- I ended up making Cleochatras version except I used liquid Sweet and Low instead of stevia. They were very very good.

Thanksgiving Recipes-Flax Stuffing

2009-12-22T12:28:00.001-08:00

Ok so for the stuffing, I made a double batch of one minute flax muffins, minus the sweetner:

One minute muffin
1/4 cup Flax Meal
1/2 tsp. baking powder
1 tsp. Splenda (I used 2 tsps Wholesome organic zero) (Minus this, I added no sweetner)
1 egg
1-2 tsp butter, melted

net carbs 3 (I figure about 1 without sweetner)

Mix together the dry ingredients in a large coffee cup. Add the egg and butter, mix well. Microwave on high 50-60 seconds. The muffin pops right out! Butter and enjoy. (I used a larger square container that is bread shaped).

I cooked it, cut it into cubes, they were fairly large cubes, about 1 inch, too big in my opinion. I toasted it in a dry pan because I didn't have time to dry it out, I would think the best bet would be to toast it in the oven.

8oz sausage
2 stalks celery, diced
1tbsp dehydrated onions
1/2tbsp sage
2 tbsp butter.

Cook sausage, celery, dehydrated onions (I had no fresh), sage, butter until the sausage was done and the celery was transparent and soft. At this point you would add the flax cubes and water and put in the oven, but I don't have an oven that works, so I added some water (on thanksgiving I will add chicken broth instead of water), put on very very low, covered and let cook for about 20 minutes. That's it. The one I made had a bit of slimy texture from the flax but that's because I didn't get to dry it out all the way. It wasn't very very slimy, just left a little on your tongue after. It was very good though, and with some cranberry sauce, I think it will hit the spot. ( I'm missing something in my stuffing, if you know what flavor it is, let me know )

Ok got the approx counts for stuffing:

Per 1/6th of recipe (using 1tbsp dehydrated onion):
Cal:211, Fat:17.4g, Carb:5, Net carb-1.85g

Per 1/4th recipe:
Cal:316.5, Fat:26.1g, Carb:7.5g, Net carb-2.78g

Thanksgiving Recipes-Flax Stuffing

2009-12-22T12:28:00.000-08:00