Zucchini "Pasta" Bake

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

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

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"

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

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

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

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."

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.