Thursday, October 23, 2008

Hot Mulled Cider

By Carol Carlson

1 gallon of apple cider.
2 - 3 teaspoons of ground cinnamon
1 teaspoon ground cloves
1/2 - 1 teaspoon allspice
pinch of nutmeg
1 orange sliced thinly

* Please note that some people add some brown sugar or use cinnamon sticks and whole cloves but then you have to strain the cider or pick them out.
Heat on stove just to a simmer and then put in a crock pot on low. Float the orange slices on top. Simple but delicious and incredibly fragrant. Your house will smell wonderful.

Thursday, October 16, 2008

Crock Pot Crazy - Lasagna

I came across the blog A Year of Crockpotting through another blog that I love, PastaQueen. I think that discovery alone may have turned me into a crockpot monster. I never knew that you could cook so many things with a crockpot! I decided to try lasagna since I enjoy eating lasagna but never feel like putting in the effort to make it. Stephanie's original recipe is here.

I used:

~1 pound extra lean turkey, cooked with poultry seasoning
~lasagna noodles
~1 can tomato garlic sauce
~ricotta cheese
~Italian cheese

Since my husband hasn't quite expanded his horizons with vegetables, I made a salad to serve with it, but didn't put any vegetables in.

I started by cooking the turkey in a skillet with poultry seasoning, then simmered it with the sauce for a few minutes. Next, I layered the turkey/sauce mixture, followed by a layer of dry noodles, then the ricotta cheese and Italian cheese, then the sauce, etc. until the crockpot was full. Then I poured water into the empty sauce can, shook it, and poured that mixture over top of the entire lasagna. I cooked it on high for 4 hours. Just before it was done, I put garlic bread in the oven and made the salad. The lasagna came out very well--it was very tender and flavorful. My husband's one comment was that it needed more sauce, so I might put in another half-can next time. I think this would taste good with vodka sauce as well.

I'm looking forward to trying more of Stephanie's recipes!

Friday, October 10, 2008

Chicken and Spinach Risotto

This recipe comes from our former colleague at TPL, Katie Salley. I am looking forward to trying it!

In a large skillet, brown 1 pound boneless skinless chicken breast, cut into bite size pieces.
Add 1 T. Olive oil.

When this is browned, add all at one time:
1 can chicken broth
1 ½ cups Minute rice, or Minute brown rice
1 cup cherry tomatoes, cut in half
4 cups baby spinach

Cover with a lid, bring to a boil and then reduce to a simmer for 10 minutes, stirring occasionally so rice doesn't stick. After the ten minutes is over, remove from heat and stir in 1/3 cup
parmesan cheese. Serve.

Katie says if you don't have parmesan cheese, you can substitute mozzarella. You can also add additional vegetables. Be sure to read the back of the spinach bag--you probably will not need an entire bag, meaning you can make it again!

Thursday, October 09, 2008

Caramel Apple in Peanuts and Chocolate

6 small apples - Granny Smith or Macintosh make the best
1 package caramels (14 oz.)
1/2 cup chopped peanuts
6 popsicle sticks
1 cup melted chocolate

Line a small bowl with waxed paper and fill with chopped peanuts. Wash and dry the apples. Twist off the stems and push popsicle sticks half way onto the apples where the stems used to be. Melt the caramels in the microwave or a saucepan over low heat according to the package directions. Dip apples in the melted caramel to coat. It helps to use a spatula. Use a knife to help cover the whole apple. Place each apple, stick side up into the bowl and roll over bottom to cover that half. Melt chocolate in the microwave in 10 second increments, stirring between until thoroughly melted. Drizzle the chocolate over the tops of the caramel apples. Refrigerate until the caramel is firm, about 1/2 hour.

An easy way to eat the apple is by cutting in small slices. First put the apple on a plate. Take a sharp knife and cut, starting at the top, parallel to the core and slice on all four sides. Then, make another cut with the knife tip pointing in at the center or stick, cutting each side in half.

Friday, September 26, 2008

Spaghetti Pie

There are many versions of this. Some have ground beef and some use cream cheese and sour cream mixed together. I prefer ricotta or cottage cheese. Anyway, I hadn't made it in years and I threw this together without a recipe and it was delicious. You can adapt it to your own preferences easily. I made two pies - great on the reheat.

3/4 of a box of whole wheat angel hair -cooked according to directions
2 eggs, beaten
about a half cup of shredded Parmesan cheese
2 cups or so of ricotta cheese (I use part skim for both this and mozzarella)
about 1 1/2 cups of fresh spinach sauteed in a little olive oil
fresh or dried oregano
1 jar of your favorite sauce or homemade sauce
mozzarella cheese, grated - 2 to 2 1/2 cups

Preheat oven to 350. Take the cooked pasta and mix with the Parmesan and beaten eggs. Put into pie plates and form a crust like base. I use ceramic pie plates which I brush with a little olive oil. Make sure to use large pie plates. Take the sauteed spinach and mix with the ricotta. Put this mixture into the middle of the pies and spread as best you can without disturbing the crust. Spread the sauce on top and sprinkle with oregano. Cook in the oven for 20 minutes. Put the mozzarella on top and cook for 5 more minutes. Enjoy.

Ricotta Bruschetta

I sort of made this up to use up the last of the basil from my garden. Boy, was it good. So I'm going to make it again using store bought pesto instead of the basil leaves.

1 good loaf of crusty bread (unsliced) and then sliced lengthwise into 2 pieces (like a large sandwich)
olive oil
fresh or jarred minced garlic
ricotta cheese (part skim) - about 1 cup
basil leaves -about a cup
2 or 3 tomatoes
grated mozzarella cheese

Preheat the oven to 350 as you put the bruschetta together. After slicing the bread lengthwise, put the pieces face up on a cookie sheet. Put some olive oil in a bowl and add the minced garlic. Brush the bread with the garlic and oil. Spread a layer of ricotta cheese. Put the basil leaves all over the bread or use pesto. Thinly slice the tomatoes and lay on top of the basil. Add the grated cheese and pop in the oven for 8 to 10 minutes. Add a salad and this is a whole meal.

Saturday, September 20, 2008

Rachael and Cari Make a Turkey Burger

I found a recipe for a turkey burger in Rachael Ray's September 2008 magazine. I modified it just a little, and they came out tasting fantastic. This recipe yielded 6 small burgers (Rachael's original was for 8 servings).

You will need:
1 lb ground turkey
1/2 cup diced onions (Rachael's recipe called for scallions, but I couldn't find them)
1/2 cup finely chopped fresh parsley
Dash poultry seasoning
1 tbsp hamburger/grill seasoning
Sharp cheddar cheese
Spicy mustard
Package English muffins (I used the light, whole-grain version)
2 apples, cored and sliced
Spring mix lettuce (I bought the kind in a bag)
Cranberry sauce if desired

Mix the ground turkey with the onions and parsley, then add the poultry seasoning and grill seasoning. Shape into six small patties. You can use a grill pan or an outside grill to cook the patties--I used my George Foreman grill. While that is working, toast the English muffins. Spread mustard and cranberry sauce on the toasted muffins. Top with apple slice and spring mix lettuce. Add turkey burger and melted cheddar cheese.

My husband didn't like the cranberry sauce, and he didn't want the apple on his burger. We also ate the rest of the apple slices on the side, so if you're not going to do that, you only need one apple. It was wonderful, and I'll definitely make this again! (I'm not much of a cook, so this is saying a lot.)

Wednesday, September 10, 2008

Fiesta Chicken (from Katie Lipinski)

Thank goodness Katie gave me this recipe because it is so easy and has become a family favorite.

In your crockpot, put a bag of boneless, skinless chicken breasts or enough to fit to capacity, a packet of taco seasoning mix and a jar of salsa.

Cook on high for 5 hours. After 5 hours, break up the chicken with 2 forks or whatever method you want. It falls apart pretty easily. Turn the crockpot to low and add 1 can of black beans (drained somewhat) and 1 can corn or about the same amount fresh or frozen and some grated cheese - about 1 and 1/2 cups.

Cook for a while longer until ingredients are blended and heated through. You only need about 1/2 hour but leave on for longer if you like.

I use my own blend of spices to avoid the sodium in the taco mix- chili powder, onion powder, cayenne, garlic and cumin.

You can eat this with tortilla chips, over rice (I like brown rice), in a tortilla or just plain. It's very tasty.

Tuesday, September 02, 2008

Beth's Banana Bread

3 ripe bananas
1 1/2 c flour
1 tsp baking soda
1 egg
1 tsp salt
1 c sugar
1/3 c vegetable oil

Preheat oven to 300 degrees. Blend all of the ingredients together thoroughly. Pour into large greased loaf pan and bake for 50 minutes to an hour or until toothpick comes out clean from the middle. Taste great warm with a little butter!

Friday, August 22, 2008

Easy cheesy dip


1 can Hormel chili
1 pkg cream cheese, softened
2 c shredded cheddar cheese

Preheat oven to 350 degrees. Mix chili and cream cheese together until well blended. Pour into 9"x9" casserole dish. Sprinkle cheddar on top. Cover with aluminum foil and back for 10 minutes or until cheese is completely melted.

Serve with nacho chips (I prefer to eat it with organic blue corn chips and to have a side of salsa and sour cream too!)

Wednesday, August 06, 2008

Peanut Butter Bars

Recipe Courtesy of Monica Knooihuizen

1/3 box of graham crackers (about 1 1/2 cups)
1/2 tsp cinnamon
1 c butter (2 sticks)
2 tsp vanilla extract
1 1/2 c peanut butter
3 1/2 c powdered sugar
1 12 oz bag chocolate chips

Crush the graham crackers into fine crumbs. One third of a box is usually one wrapped package. Mix in the cinnamon and set aside. Melt the butter in a large saucepan. Remove from heat and add vanilla and peanut butter and mix well. Add the powdered sugar and graham crackers. Stir until well combined; it will be a stiff dough. Pat the mixture into an ungreased 9x13 pan. Melt the chocolate chips on very low heat in a really heavy saucepan, or spread evenly in a glass pie plate and microwave at 30 seconds at a time, stirring after 30 seconds, until melted. Spread the melted chocolate over the peanut butter layer. Refrigerate for 1 hour before cutting.

Friday, July 18, 2008

Sour Cream Zucchini Bread

Too many zucchinis coming from your garden? Use them to make this delicious bread! I usually add 1 cup of chocolate chips to the recipe (instead of raisins or nuts) and everyone eats this up! It's moist and yummy!

3 cups all purpose flour
3 eggs
2 cups granulated sugar
1 cup oil
1 teaspoon vanilla
2 cups gated zucchini (pared if desired)
1 cup chopped nuts or raisins
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
¼ teaspoon baking powder
½ cup sour cream

Grease two 9x5x3” loaf pans.
Sift flour into a large bowl.
Beat eggs and add with rest of ingredients to the flour in large bowl.
Mix well, making sure all zucchini and flour is mixed into batter.
Scrape bowl often and keep mixing for several minutes.
Pour into greased pans and bake in preheated 350-degree oven for 1 hour and 20 minutes.
Let cool in pans on wire racks.
Store in plastic wrap or wrap in freezer paper and freeze.

Friday, June 27, 2008

Yummy Summer Lemonade


1 cup sugar (or Splenda)
1 cup water (to heat)
1 cup lemon juice (or 5 fresh squeezed lemons)
3 to 4 cups cold water


1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Monday, June 09, 2008

Easy Chicken Quesadilla

"I made this as an impromptu lunch one day looking through the fridge. The key is to add less ingredients so that the two tortillas stick together with the cheese. " By Beth

Serving 1

2 large soft tortillas
1/3 c precooked chicken (I bought some plain grilled that was already cut into chunks)
2/3 c shredded cheddar
1 tbsp mild salsa

Heat a large flat skillet on medium high. Spray with cooking spray. Place one tortilla on skillet, add all ingredients on top. Place second tortilla on top. As cheese melts, press the edges of the two tortillas together so they stick. Don't leave it on one side too long, just until cheese is melted. This will make it easier to flip without spilling all the stuff inside. Flip the queso over and brown the other side. Cut into fours and serve with sour cream or guacamole.

Ookie Gookie

This recipe can also be made as sugar-free and still taste great! It's a recipe that we have used in our family for years and it's ALWAYS a hit for a picnic on a hot day.

Mix like pie dough:
1 cup flour
¾ cup chopped nuts
½ cup butter
Press into 13x9” pan and bake at 350° for 20 minutes.

Mix together:
1 cup powdered sugar
8 oz. cream cheese
8 oz. Cool Whip FOLDED in
Spread over cool crust.

Mix together:
1 vanilla instant pudding
1 chocolate instant pudding
3 cups milk
Spread over cream cheese layer

Frost with Cool Whip.
Chill and serve.

Friday, May 30, 2008

Salad Nicoise

Romaine lettuce (or other favorite)
canned tuna fish (I use the good-solid white)
1/2 to 1 red onion
very small red bliss potatoes
fresh green beans
good Italian or vinaigrette dressing - I like Paul Newman's Balsamic Vinaigrette
blace olives if you like

Ok, I have been making this so long that I don't have amounts, but I'm sure there are many variations. Use your best judgement. I snap the beans and cook them in boiling, salted water with the potatoes. Don't overcook. I transfer the cooked beans and potatoes to a bowl and add onion thinly sliced into rings, tomatoes, tuna fish, dressing, salt, pepper and chopped fresh herbs from my garden when available. Refrigerate to cool. Serve on a bed of lettuce. Alternatively, I line up the ingredients on a platter, keeping each item separate and let people dress their own salad. Makes for a nice presentation that way. Serve with a good bread for a light summer meal.

Wednesday, May 21, 2008

Vanilla Wafers - Vanille Kager

Submitted by Denmark Troop 610 - Thank you!

Servings 96

1 1/2 c butter
2 c sugar
2 eggs
1 tsp vanilla
1 5/8 c flour - sifted
1 1/2 c cornstarch
1/2 tsp cream of tartar


Cream the butter and sugar smoothly; beat in the eggs and vanilla. Sift the flour, cornstarch and cream of tartar; add gradually, beating into the butter mixture. Put a spoonful of the dough about 2 inches apart on a buttered baking pan or cookie sheet. Bake in a moderately hot oven (400 degrees) for about 8 minutes, until cookies have a golden brown edge.

When removing them from the pan they are soft; they become crisp when cool and are rich and delicious.

Monday, May 19, 2008

Summer Salad

1 c sliced strawberries
2 c baby greens
1/2 c slivered almonds
1/2 c feta cheese
1 tbsp olive oil
1/2 squeezed lemon
1 tsp Splenda

Mix sliced strawberries with Splenda sweetener. Add all ingredients in a bowl and toss lightly. Serve. This salad is very sweet and tangy with the cheese and strawberries. It is a lovely taste of summer. I tried using iceberg lettuce and balsamic vinaigrette, but the flavor wasn't as good as this flavor with oil and lemon.

Tuesday, May 13, 2008

Coconut Chicken

This is a recipe from Padma Lakshmi's book Easy Exotic: a model's low-fat recipes from around the world. The coconut is from light coconut milk, not flaked coconut. This recipe has a complexity of flavors. I have been making it for years for special occasions as well as for my family.

1 onion, coarsely chopped
3 cloves garlic, chopped
1 tbsp fresh gingerroot, minced
1 large jalapeno chili, stemmed and halved (I chop it)
grated zest of 1 lemon, about 1 tbsp
1/4 cp water
2 tbsp veg. oil (I use olive)
One 3 - 3 1/2 lb chicken, cut into small serving pieces, skin removed (I usually use boneless, skinless breasts or breasts and thighs)
1 cp sliced carrots
salt to taste
1 1/2 tsps Hot Madras Sambar Curry Powder (available at the market next to Raj Mahal on State Road in the Falls)
1 14oz can unsweetened "light" coconut milk
fresh lemon juice to taste
1/2 to 1 cp loosely packed chopped fresh cilantro leaves

1. Puree onion, garlic, gingerroot, chili, lemon zest, and water in a blender.

2. In a casserole set over moderate heat, warm the oil until hot and add the paste. Stir for about 3 minutes and add the chicken, carrots, salt and cook for about 10 minutes turning the chicken until lightly colored on both sides. Add the curry and continue cooking, stirring and turning for about 5 minutes. Add the coonut milk and simmer, stirring occasionally for about 10 minutes, or until chicken is cooked through. Stir in lemon and cilantro to taste. Serve over rice (I use brown rice).

Variation: Other vegetables can be added such as canned baby corn, sliced zuccini and cut green beans if desired. (I always add the baby corn).

This is for 4 servings. I usually double it because it is great on the reheat.

Thursday, May 08, 2008

Healthy Chicken Fajitas


Boneless skinless chicken breasts, 7-8" tortilla shells, low fat shredded cheddar cheese, green and red peppers and onion frozen mix, 1 can black beans, 1 container organic salsa, 1 container low fat sour cream

1 Serving

1 7-8" flour tortilla
2 oz grilled chicken breast
1 tbsp low fat shredded cheddar cheese
1/4 cup sautéed peppers and onions
1/4 cup black beans
1 tbsp organic salsa
1 tsp low fat sour cream

Grill chicken on a grill or cut up and sauté in a pan with vegetable oil. Cook veggies in a pan until done; cook black beans in a small sauce pan. Heat a flat round skillet or comal on medium high heat and warm the tortilla on top. Top the warm tortilla with cheese, chicken, beans, peppers and onions, and salsa. Roll the tortilla and top with sour cream.

Sunday, May 04, 2008

Perfect Pita Pizza for Two

2 pieces pita bread, white or wheat
1 sm can Italian herb tomato paste
1 small tomato, sliced thin
1/2 green pepper, sliced thin
1/2 yellow pepper, sliced thin
6 pieces turkey pepperoni per pita
1 tbs sliced black olives per pita
1/4 cup pizza cheese per pita
i.e. shredded provolone and mozzarella

Preheat oven to 375 degrees. Place both pita on a cookie sheet. Spread 1/2 can tomato paste on each piece. Cover with cheese, veggies, and pepperoni. Place in the oven for 7-10 minutes, until cheese is melted and pepperoni is lightly crisp.

Each 6.5" pizza is about 380 calories. A pepperoni Pizza Hut 6" personal pan pizza is 610 calories.

Friday, May 02, 2008

Chocolate Banana Smoothie

I have recently started going to the gym on a regular basis, trying to get back to my swimsuit figure for the summer. This recipe is a great one for people exercising and trying to build muscle.

2 tbsp Ballys chocolate whey protein powder
3/4 cub low carb vanilla ice cream (or low fat frozen yogurt)
1 c unsweentened soy milk
1/2 banana

Put all of the items in a blender and blend until smooth. (I used a food processor which worked just as well). Drink and enjoy! My trainer told me that whey protein is great to drink at least an hour after a hard workout to help strength your muscles. And this tastes great! I think there are more kinds of whey protein at health food stores and places like GNC.

Thursday, May 01, 2008

Jalapeño Chicken on Rye

1 c cooked, shredded chicken breast
2 slices jalapeño jack cheese
1 tbsp spicy ranch salad dressing
1 tomato sliced
2 slices rye bread

Toast the rye bread. Place chicken on one slice, cover with cheese. Place in a toaster oven or use small portable grill to make panini. Spread dressing on other slice. Top chicken side with tomato; put two halves together. Enjoy!

Wednesday, April 30, 2008

Cheese Pastry Bars

Submitted by Monica

2 8-oz. pkg. cream cheese, softened
1 c. sugar
1 egg
1 ts. vanilla
2 pkgs. crescent rolls

Mix together 1st 4 ingredients until creamy. (I just used a wooden spoon)
Unroll 1 pkg. of crescent rolls and line the bottom of a 9x13 pan. Spoon cheese mixture evenly on top of dough. Top w/the other pkg. of crescent roll dough. Bake 350 oven for 30 mins. Cool. Glaze.
Glaze: Mix 1/2 c powdered sugar w/enough milk to make a thick glaze. Can add a flavoring if desired.

Tuesday, April 22, 2008

Mock Mashed Potatoes

1 head cauliflower pieces, boiled
1/2 c heavy cream
1/2 stick butter
1 tsp garlic
3/4 sour cream
4 slices American cheese

Preheat oven to 375 degrees. Boil cauliflower until tender. Use food processor to chop cauliflower, sour cream, butter, heavy cream, and garlic. Make sure that it is not chopped too fine. Pour mixture into a casserole dish; top with cheese slices. Bake for 15 minutes. Enjoy!

Monday, April 14, 2008

Low Carb Ham Quiche

5 eggs
1 cup heavy cream
2 tbsp. olive oil
garlic salt
6 oz. Ham, diced
6 oz. Mozzarella cheese, grated
2 oz. sharp Cheddar cheese, grated
2 tbsp. Pesto

1 Cup soy flour, sifted
1 stick butter - cut in eight sections
3 tbsp. heavy cream
2 tbsp. water
1 cup parmesan cheese

Filling preparation:
Preheat saute pan over medium heat with olive oil. Cook Ham until well browned about (7 -10 minutes.) Add garlic. Remove pan from heat and drain well in strainer. Beat eggs, cream and pesto in mixer or with wire whip. Fill crust by alternating layers of filling, batter and cheese 1/3 at a time until finished. Bake in 375-degree oven for 45 minutes.

Quiche Crust Preparation(Makes 2 Pie Crusts = 10.5 net carbs per Crust):
Mix soy flour and Parmesan cheese together in mixer with dough hook. Add butter in sections until mixture starts to crumb. Gradually add heavy cream and water. Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes

Yields 8 servings - approximately 4.5 net carbs per serving

Low Carb Chicken Nuggets

Nugget Ingredients
2 boneless skinless chicken breasts
1/2 cup heavy cream
2 eggs
1 tbs garlic powder

1/2 cup soy flour - sifted
1 sm bag fine ground pork rinds

Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.

Chicken Preparation:
Puree chicken breast in food processor until fine. Add garlic and eggs. Drizzle in cream until well mixed. Make small balls using a large tablespoon. Put on a cookie sheet covered in wax paper Gently place nugget into crumb mixture.

Fry nuggets 4-5 at a time in 365-degree oil or a large pot filled with 1 1/2 inches of vegetable oil heated on medium until golden brown. Place on a plate covered in paper towels.

Serve with favorite low carb dressing! 1/2 carb per nugget.

Wednesday, March 26, 2008

Traditional Deviled Eggs

Need something to do with those leftover Easter Eggs?

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
Salt and pepper

First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add Dijon mustard, mayonnaise, onion, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Tuesday, March 25, 2008

Philly Cheesesteak Frittata

4 eggs
4 slices steak-ums
1 green pepper, chopped
1/2 onion, chopped
4 slices white american cheese

Cook steak-ums in a flat bottomed skillet; add peppers and onions and cook until well done on medium high. Remove and put on a paper towel covered plate. Reduce heat to medium-medium low. Whip eggs together and pour into the bottom of the skillet. They will bubble up a little bit. When they start to get done, put steak-ums and veggies on egg. Cover with cheese. Cover with lid and let cheese melt. Serve!

Saturday, March 15, 2008

Low Carb Crustless Cheesecake

32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 eggs
3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Preheat oven to 300 degrees.

Cooking Instructions#1 (the Right way)
Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

Alternative cooking instruction#2 (The Way I Did It)
If you do not own a springform pan, you can use a cake pan covered in aluminum foil, leaving some excess around the edge, and spray with cooking spray. In the 300 degree preheated oven, cook the cheesecake for 35 minutes. Reduce heat to 200 degrees, and cook for 35-40 minutes. Let the cheesecake sit out until cool. You can pull the cheesecake out of the pan by the foil and place on a serving dish. Then, refrigerate overnight. Serve!

The difference between these two methods is that my method, the cheesecake will crack. However, if you don't care to much about that, it is a quicker and easier method. I served my cheesecake with blackberries and whipped cream, both really low carb! Blackberries have a low gylcemic index, which works great for the carb diet.

Low Carb Turkey Chili

1lb ground turkey, browned and drained
1 red pepper, chopped
1 green pepper, chopped
1 can diced tomatoes
1 large can tomato sauce
1 cup chopped mushrooms
1 packet chili powder (desired hotness)

Toppings (optional):
Cheddar cheese
Sour Cream

Brown turkey, drain. Mix together all ingredients in a large pot. Cook on medium to medium high heat for 30 minutes. Reduce heat and simmer on medium low heat for additional 30 minutes. Serve with shredded cheddar and sour cream.

This meal is great for cold days, and without the added beans, its really low in carbohydrates! Great for leftovers too!

Monday, March 10, 2008

Low Carb Pizza for Two

2 hamburger patties, patted thin
1 tbs Italian seasoning
1 cup Mozzarella cheese
10 slices pepperoni
1 cup pizza sauce

Preheat oven to 400 degrees. Cook patties on a skillet, medium high. Sprinkle Italian herbs on either side of the patties. After patties are well done, put on a cookie sheet. Spread pizza sauce on both patties. Sprinkle on mozzarella cheese, then pepperoni. Bake in oven for 8-10 minutes, until pepperoni is crispy and cheese is melted. Enjoy!

Thursday, February 28, 2008

Easy Pizza Calzones

Created by Beth

1 pkg Pillsbury pizza crust dough
1 pkg pepperoni
1 pkg shredded Mozzarella and Provolone cheese
1 sm can pizza sauce
1/2 c flour

Preheat the oven to 450 degrees. Grease a large cookie sheet. Sprinkle flour on a flat surface, like counter top. Roll out the pizza dough and roll with a rolling pin until 1/4 in thick. Cut into 4 rectangular pieces. Place pepperoni on the right half of a piece of dough. Sprinkle 1/2 cup of cheese on top. Fold the dough over top of the toppings and press edges tightly together, sealing the mixture firmly inside. Make all four calzones. Place on cookie sheet. Bake for 10-12 minutes, until the top of the the calzone is light golden brown. Heat the pizza sauce in a seperate small dish in the microwave for about a minute. Serve and Enjoy!

Thursday, February 21, 2008

Monte Cristo Sandwich

Created by Beth

1/2 lb shaved Deli honey ham
1/4 lb Alpine Swiss cheese
1 loaf fresh baked Italian bread, cut into thick slices
2 eggs
2 tsp powdered sugar
1 tbs butter

Serve with:
2 small dishes of strawberry jam for dipping

Makes 2 sandwiches.

Heat butter in skillet on medium heat. Beat egg in a dish with a flat bottom. Coat one side of sliced Italian bread in egg. Put egg side down on the skillet. Layer 1/2 slice Swiss cheese on bread, followed by a hearty handful of shaved ham; top with other 1/2 of cheese. Dip another slice of bread in egg; put egg side up remaining on sandwich. Flip sandwich to cook the other side. When both sides are golden brown, serve on a plate and dust the sandwich lightly with powdered sugar. Cut in half and with small dish of strawberry jam.

Skillet Chicken Parmesan

Created by Beth

1 pkg boneless skinless chicken tenders
1 cup flour
1 tbs garlic powder
1 tsp Italian seasoning
2 eggs
1 cup mozzarella cheese
1 jar spaghetti sauce
3 roma tomatoes, chopped
2 tbsp butter

- Serve over spaghetti noodles, cooked.

Beat eggs in a small bowl. Mix flour, garlic, and Italian seasoning in a bowl and transfer to a Ziploc bag. Dip each chicken tender in egg, then put in baggy and shake until coated. Transfer each piece to a plate. Heat butter in a large skillet on medium to medium high heat. Place chicken tenders in the skillet; turning to brown each side. Cook until light golden brown. Turn heat down just a tad. Sprinkle mozzarella cheese on top; add tomatoes. Pour spaghetti sauce around the edge of the skillet. Cover and simmer for 5-10 minutes, until sauce is hot. Serve over noodles. Enjoy!

Saturday, February 16, 2008

Beth's Easy Skillet Potatoes

5 medium Idaho potatoes, cut into bite sized chunks
1 tsp pepper
1 tbsp garlic powder
4 strips bacon
1 small onion, chopped

Heat a large skillet on medium high. Cook bacon until browned; remove from pan. Let dry on a paper towel. Leave the grease in the pan. Add onions and potatoes, garlic and pepper. Lower to medium heat. Chop bacon into bits and add. Cover. Cook for 15-20 minutes, stirring occasionally, until potatoes become golden brown and soft. Test with a fork.

Cowboy Steak w/ Brown Gravy

3-4 round steaks
1-2 cups flour
1 tsp black pepper
2 tbsp garlic powder
3 tbsp butter
2 tbs oil

Gravy - one packet brown gravy mix; cook as directed.

Heat a large skillet on medium high heat. Add butter and oil. Mix together dry ingredients; put on a plate. Tenderize steaks; then, coat each steak with mixture. Cook steaks on the skillet, until you see red juices coming up through the top. Flip them over, and cook on the opposite side. Poke the steaks to test firmness. For medium rare, the steaks will be a little soft. For medium well, the steak should be firm and the flour will be crusted on the outside. Serve with brown gravy.

Creamy Cornbread

1 box Jiffy corn muffin mix
1 egg
2 tablespoons vegetable oil
1/2 can creamed corn
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. Grease bottom of a small casserole dish. Mix all ingredients together; blend well. Pour mixture into casserole dish and bake for 25-28 minutes.

"This version of cornbread is much moister than the tradition version."

Sunday, February 03, 2008

California Roll - Sushi

Ingredients (for 1 roll = 6 pieces)

1 piece of nori - flattened seaweed paper
1 handful of cooked and cooled sushi rice - Click here for Food Network Sushi Rice Cooking Instructions
1 tsp wasabi
1/2 avacado, cut into strips
1 strip of peeled cucumber
1 leg imitation crab meat, cut into strips
1 tsp toasted sesame seeds

1 tbsp soy sauce (for dipping)

Wednesday, January 30, 2008

Beth's Easy Chicken Fingers

3 chicken breasts (cut into length-wise halves)
2/3 cup Bisquick mix
1/3 cup Parmesan cheese
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1 egg

Preheat oven to 450 degrees. Cover a cookie sheet with aluminum foil and spray with non-stick cooking spray. Mix Bisquick, Parmesan, garlic salt, pepper, and Italian seasoning into a large bowl. In a small seperate bowl, whip egg with fork. Dip chicken strips into egg, coating thoroughly. Put strip into mixture and coat thoroughly. Return to coat again in egg; then coat in mixture once more. (A double coating is more crispy). After you finish double coating each strip, place strips on cookie sheet and bake for 14 minutes, turning over halfway. Enjoy with your favorite barbecue sauce or dressing.

Monday, January 28, 2008

Cheese Ball Appetizer

1 – 8 oz Cream Cheese
1 cup Shredded Cheddar Cheese
2 1/4 ounce can Underwood Devil Ham
1 teaspoon Lemon Juice
1 tablespoon Worchester Sauce
1 small grated Onion
Chopped Nuts (I prefer slivered almonds)

Combine above ingredients except the nuts and form into a ball. Then roll into nuts and chill. Or put it in a dish and use as a spread if you don't like nuts.

I was given this recipe by my mother-in-law and my husband and I like to have it when we invite people over, or as a simple snack, since it keeps for a long time.

Tuesday, January 15, 2008

Low Carb Sweet and Sour Chicken


1 pkg boneless skinless chicken strips (or breasts)
2 green peppers, chopped
1 cup chopped baby carrots
1/2 chopped onion

3/4 cup water
1/3 cup ketchup
1/3 cup vinegar
1 tbps soy sauce
3/4 Splenda

Mix together water, ketchup, vinegar, soy sauce, and Splenda in a saucepan. Cook on medium low. Cut chicken into bite sizes pieces, cook in vegetable oil until almost done. Add peppers, carrots, and onions. Cook for 10-15 minutes, until peppers are tender. Add sauce and simmer for 5 minutes. Serve and enjoy!

"This is a great alternative for Chinese food if you are trying to watch your diet. I like to have carrots and a little bit of cream cheese on the side to substitute the cheese wontons I like.

Sunday, January 13, 2008

Beth's Low Carb Taco Peppers

1 pkg Taco Seasoning
1lb ground beef
3 green peppers
2 roma tomatoes
1/2 cup taco sauce
1/2 cup sour cream
1 cup cheddar cheese

Brown grown beef with taco seasoning; add 1 tbsp water. Preheat oven oven to 400 degrees. Cut green peppers into quarters, cleaning out seeds. Place peppers on a cookie sheet. Spoon hamburger into the peppers. Bake for 5 minutes. Sprinkle cheddar cheese on top; bake until melted (about 2 minutes). Dice roma tomatoes, place on top of the peppers. Top with sauce and sour cream. Enjoy!!!

"My husband and I love Mexican food, but rice, taco shells, tortillas, etc, but much of it is loaded with carbs. I created this dish for our low carb diet, and the hot green peppers make an excellent taco shell, and is much healthier than corn tortillas."

Thursday, January 10, 2008

Turkey Rice Skillet

Submitted by Mary Hatch

Brown – 1 lb Ground Turkey - drain well

Stir in:

1-14 ½ ounce can Stewed Tomatoes (Undrained)

1 cup Water

2/3 cup Long Grain Rice

2 tsp chili powder

1/8 tsp pepper


Bring to Boil – reduce heat

Cover and Simmer about 20 minutes or until rice is tender.

Stir together:

¾ cup Milk

1 tbsp flour

Add to Skillet

Cook and Stir for 1 more minute. Add ½ Cup Shredded Monterey Jack Cheese or Cheddar.

Stir until melted.

***You can add onion and green pepper when you add the tomatoes.