Low Carb Recipes for the Low Carb Lifestyle

Monday, April 30, 2012

Herb Dip

Herb Dip
We had a BBQ at our house over the weekend so I whipped up this yummy Herb Dip as part of the goods we offered our guests.  This dip is very true to name and does taste very Herb-y (is that a word?!?) but I thought it was fun and different than the standard dip options.  If you like herb roasted chicken or anything else heavily herbed than you will probably like this dip too.  You can have this with bell pepper strips, as a spread on a hamburger patty, straight with a spoon (teehehe) or even with some of the yummy Cheese Crackers that I've posted before. *INDUCTION FRIENDLY*

Hard to say how many servings - maybe 20?
Entire recipe is 28 net carbs

16oz sour cream (full fat)
1/2 cup blue cheese crumbles - crumbled small
1/2 cup finely shredded cheddar cheese
1 TBSP dried basil
1 TBSP dried thyme
1 TBSP garlic powder
1 tsp seasoning salt
1 tsp dried oregano
1 tsp dried dill
pepper to taste

Mix all together until well blended.  Refrigerate for several hours or overnight for flavors to meld.

Friday, April 27, 2012

Lemon Roasted Asparagus

Lemon Roasted Asparagus
Any vegetable roasted is great.  Add some lemon, red pepper and parmesan and it becomes amazing.  Not too many ingredients and not too difficult, this is a really nice side dish.  I generally pan fry asparagus but I think I may have to make this one again.  I REALLY recommend getting a fresh parmesan wedge and grating yourself.  You will never go back to the green can or the refrigerated tub again.  There is a huge difference in flavor for 30 seconds worth of grating. *INDUCTION FRIENDLY*

3 servings
4 net carbs per serving

1 bunch of asparagus, trimmed
2 TBSP olive oil
1 clove garlic, chopped
Juice of 1 lemon
Pinch of red pepper flakes
salt and pepper to taste
1/2 ounce freshly grated parmesan cheese

Preheat oven to 425.  Mix asparagus with olive oil, garlic, lemon juice, red pepper flakes, salt and pepper.  Roast for 25-30 minutes, stirring occasionally for even browning.  Plate your asparagus then grate fresh parmesan cheese onto the asparagus.

Thursday, April 26, 2012

Snickerdoodle Cookies

Snickerdoodle Cookies
These are softer and more cake textured than a Snickerdoodle but I think the taste is there.  They have hereby so been named "Snickerdoodle"!  I have eaten WAY too many of these today.  I don't think it's low carb when you eat 15 or so at a time.  My 2 year old Girl devoured about three and then got upset when I wouldn't give her anymore.  The Boy had a few.  The Hubs said they were a nice little snack.  I'd have to say these are a winner.  They are nice little shortbread cookies with cinnamon and Splenda sprinkled on top.  I found the Torani Sugar Free Brown Sugar Cinnamon Syrup at Cost Plus World Market but if you can't find it, you could just use Vanilla or maybe even a complimentary flavor, Hazelnut might be good.  You might even be able to Doctor something up using a bit of blackstrap molasses and ground cinnamon.  I might try adding those myself next time I make them.  Yum!

36 cookies
1.2 net carbs per cookie

2 sticks of butter, softened
5 ounces cream cheese, softened
1 cup granulated Splenda
2 egg yolks
2 TBSP Torani SF Brown Sugar Cinnamon syrup
2 cups Carbquik

2 TBSP granulated Splenda
1 tsp ground cinnamon

Preheat oven to 300 degrees.  Mix the butter, cream cheese and Splenda with a mixer until smooth.  Add the yolks and syrup and mix until smooth.  Add the Carbquik and mix until it looks like cookie batter.  Line a cookie sheet with parchment paper.  With a spoon, droop balls of dough onto cookie sheet.  They don't have to look good as they will spread and smooth out.  Make sure to leave a little room between each for spreading.  Heavily sprinkle the topping mixture over each cookie.  Use more than you think you need as the topping thins out as the cookies spread.  Bake for 16-19 minutes.  Watch them carefully as the tops never really brown but the bottoms will.  I made 2 batches and preferred the batch that I left in closer to the 19 minutes but ovens vary.  Remove cookie sheet from oven but DO NOT TOUCH the cookies!  They are extremely fragile when first removed.  Leave them be on the cookie sheet for 10 minutes.  Then carefully slide the parchment sheet off your cookie sheet (still don't touch the cookies) to finish cooling.  You can then get a new sheet of parchment paper for your next batch.  Let the cookies continue to cool on the parchment paper for another 10 minutes or so.  They should now be more like shortbread and easier to handle.

Wednesday, April 25, 2012

Pork Chops with Onion Mushroom Sauce

Pork Chips with Onion Mushroom Sauce
This was GOOD!  I mean, lick the plate kind of good.  Ok, maybe not lick the plate as the sauce is salty when eaten alone but you get the idea.  This recipes from allrecipes.com is very simple and basic but tastes like it took much more time.  My carb-etarian family loved it, with the Hubs making several comments about having to make this one again.  He's generally more of an "it's good" with nothing else said kind of guy so he must have really enjoyed.  Even my Boy liked it (well after he picked off the mushrooms) and didn't complain about having to eat it, which is unusual since he's picky about some foods.  The sauce was salty because of the Onion Soup mix so I highly suggest not adding any additional.  I served this with rice to sop up the sauce for my carb-etarians but you can serve with low carb pasta, cauliflower rice, zucchini noodles or just as is (I had mine with green beans as you can see in the photo).  Also, the sauce is a little thin so if you prefer a thicker sauce you can use a little Guar or Xanthum.  I thought it was good just the way it was though.

6 servings
5 net carbs per serving

3 TBSP Canola Oil (or whatever oil you prefer)
6 boneless pork chops
1 package dry onion soup mix
1/2 cup white cooking wine
6-7 white mushrooms, sliced
1/2 cup heavy cream
1 TBSP garlic powder
black pepper to taste

Heat the oil in a large, deep skillet over medium heat.  Liberally sprinkle the onion soup mix over both sides of the pork chops.  Fry the pork chops in hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side.  Remove the chops from skillet and set aside.  Pour the white wine in the pan and mushrooms; bring to a boil while scraping the browned bits off the bottom. Reduce heat to low and stir in heavy cream, garlic powder and black pepper.  Gently lay the pork chops in the pan,  spooning some sauce over each chop.  Cover and simmer for approximately 10 minutes.

Tuesday, April 24, 2012

Crockpot Baby Back Ribs

Crockpot Baby Back Ribs
Yowzer these were amazing!  I've never cooked ribs in a Crockpot so I wasn't quite sure what to expect but was pleasantly shocked at how great they were.  My house smelled amazing all day too.  My Boy declared these the best ribs he's ever had and the Hubs told me to use the dry rub for a roast sometime in the near future.  We scarfed these down with no leftovers.  I'll be making these again next time baby backs go on sale.  I used Chris' & Pitt's Hickory Bar B Q Sauce as it was the lowest carb I could find at my grocery store (7 carbs per 2 TBSP) but use the lowest you can find or make your own.  I think I really need to start making my own because 7 carbs is a bit ridiculous.  The dry rub is fabulous alone so you can leave the sauce off if you'd rather skip the carbs and don't mind a dry rub rib.

4 servings
3.5 net carbs per serving (without BBQ sauce count since they vary so much, using Chris' & Pitt's adds another 3.5 net carbs per serving)

1 rack of baby back pork ribs
1 TBSP Splenda
1 tsp chili powder (or more if you like it spicy)
1 TBSP garlic powder
2 tsp celery seed
1 TBSP onion powder
1 TBSP dried oregano
2 tsp cajun seasoning
1 tsp black pepper
1/4 cup LC BBQ sauce

Slice rack of ribs into 2 or 4 sections to fit in crockpot.  Mix all dry seasonings together.  Press dry rub mixture into ribs.  Cook in crockpot on low for 6 hours (more is ok if you can't get to it until you return from work).  Baste tops of ribs with BBQ sauce.  Cook on low for another 2-3 hours (less time is fine if needed).

Monday, April 23, 2012


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Peppers and Onions Egg Scramble

Peppers and Onions Scramble
This is a nice basic scramble that you can add things to in order to suit your preferences.  Shredded cheese would be good, mushrooms, maybe some salsa, sour cream, etc.  I liked this simple version for today but mix it up depending on what you are feeling.  Just remember to add the carb counts to anything you add. *INDUCTION FRIENDLY*

1 serving
4 net carbs per serving

1 tsp olive oil
1 TBSP chopped onion
1/3 cup frozen peppers blend
2 eggs
1 TBSP heavy cream
1/4 tsp southwestern seasoning blend
salt to taste

Heat olive oil in small skillet over medium high.  Add onions and  peppers.  Cook, stirring occasionally until vegetables are soft and water from frozen peppers has evaporated.  Meanwhile, in a separate dish whisk the eggs, heavy cream, southwestern seasoning blend and salt together until fully blended.  Once peppers and onions are done, reduce heat to medium and pour in the egg mixture.  Stir, scraping sides and bottom every few seconds until the eggs are scrambled and cooked through.

Friday, April 20, 2012

How to order Low Carb at Starbucks

Low Carb Starbucks
Today I decided to do a PSA (Public Service Announcement) about How to Order at Starbucks.  This seems to be a big concern to many people starting out a low carb lifestyle.  Yes, you can still drink Starbucks (or any other coffee place for that matter).  You just need to know what/how to order.  Let's start with what you should not order and that is a Frapp.  I know they are yummy.  I know that they are a great afternoon snack.  However they are from a pre-made powdered mix and so they can't be tailored the way we need them.  An Iced Coffee is just as tasty, just as yummy, just as cold and you can totally have them (or hot flavored for that matter too).

If you can't read Starbucks-ese, my cup in the photo says: SFCD = Sugar Free Cinnamon Dolce, WC = Whipping Cream, IC = Iced Coffee.  So you've decided you want a hot or cold coffee drink.  First thing you do is walk up and ask them what Sugar Free Syrup flavors they have (each Starbucks always carries different SF flavors).  Choose a flavor from the list they tell you.  Then just tell them to make either a hot or cold latte with the Sugar Free syrup and Heavy Cream or Whipping Cream instead of milk.  Tada!  Not hard right?  As a recap: sugar free syrup and heavy cream are your friends.  Enjoy!

Thursday, April 19, 2012

Lime and Garlic Asparagus

Lime and Garlic Asparagus
I generally make my asparagus this way except I use lemon.  The lime adds a nice crisp flavor and I think I might actually like it better.  My Hubs thought it was good too.  It's simple and easy to make, especially if you start off by slightly steaming before pan frying. *INDUCTION FRIENDLY*

4 servings
5 net carbs per serving

1 TBSP butter
1 TBSP olive oil
1 minced clove of garlic
1 green onion, chopped
1 bunch of asparagus spears
salt & pepper
1/2 lime

If using large asparagus spears, start the cooking process by slightly steaming in microwave.  Melt butter and olive oil in a large skillet over medium heat.  Add garlic and green onion.  Cook for approximately one minute.  Add asparagus, salt and pepper.  Cook until crisp tender, time will vary depending on thickness of asparagus.  Squeeze lime over asparagus just before serving.

Wednesday, April 18, 2012

Baked Chicken with Dijon and Lime

Baked Chicken with Dijon and Lime
This was good!  I have a ton of limes so I've been going a little lime crazy.  I found this recipe on SkinnyTaste which is a low calorie website, however it happened to be low carb as well with the only converting I needed to do was to use full fat mayonnaise.  I just love recipes that you can whip up a quick sauce/seasoning and then throw it all in the oven or crockpot.  The carb-etarian family loved this one too. No leftovers here! *INDUCTION FRIENDLY*

4 servings
1.5 net carbs per serving

8 chicken thighs, skin removed
3 TBSP Dijon mustard
1 TBSP mayonnaise
1 clove garlic, crushed
1 lime, squeezed and lime zest
3/4 tsp pepper
dried parsley

Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top. 

Tuesday, April 17, 2012

Breakfast Shake (or anytime shake)

Breakfast (or anytime) Shake

This is from Sugar Free Shiela and she calls it a Breakfast Shake so I'm sticking to it.  I had it as a dessert though. :)  It's good.  It tastes pretty much like a melted shake.  You can make it any flavor you want, depending on which sugar free syrup you add.  I have found that some syrup flavors are stronger than others so feel free to add a bit more if you think it needs it.  I made this in my Magic Bullet but you can make it in a regular blender or whatever you would normally make a smoothie out of. *INDUCTION FRIENDLY*

1 serving
4.7 net carbs per serving

3 oz cream cheese, full fat original in the block
1/2 cup egg substitute, full fat original flavor (EggBeaters)
1/4 cup heavy cream
1 TBSP sugar free syrup, any flavor
4 ice cubes

Blend everything in your Magic Bullet but ice together for approximately 30 seconds.  Add ice and blend until it is a shake-like consistency.

Monday, April 16, 2012

Fried Cabbage with Bacon and Onions

Fried Cabbage with Bacon and Onions
Fried cabbage is basic staple item in the low carb world.  Surprisingly I've never tried it until I made it tonight.  It was so good!  I feel like I've been missing out on something by not trying it sooner.  My kids didn't care much for it but my carb-etarian Hubs thought it was excellent!  I looked up a few recipes to get a feel for how to prepare and wound up cooking it in a very similar way I cook my Bacon and Onion Green Beans which are heaven on a plate (this cabbage ranks right up there).  I think you can cook anything with bacon, onions, salt and pepper and it will come out fabulous!  I served this with the Laughing Cow Steak and thought they were a nice combo on my plate.  Bring on the cabbage! *INDUCTION FRIENDLY*

6 servings (if using as a side dish)
6 net carbs per serving

1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste

In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion.  Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.

Friday, April 13, 2012

Laughing Cow Steak

Laughing Cow Steak
Ever get tired of a plain ole steak?  Yeah, me either.  But if you are in the mood to jazz up your steak, this is a good way to do it.  It's creamy and flavorful and the carb-etarian Hubs liked it.  I mean it is steak so how could he not like it?  I bought some cheap sirloins but whatever cut you prefer is fine. *INDUCTION FRIENDLY*

2 servings
1 net carb per serving

2 steaks, cut of your choice
salt & pepper
1 triangle of Laughing Cow Garlic & Herb, cut in half (warm temperature if possible)

Season steaks with salt and pepper on both sides.  Cook in the method you prefer: grilled, broiled, pan fried, etc.  I used a cast iron grill pan.  Cook to your preferred doneness.  Once done, slather half of a triangle of laughing cow over each steak.  That's it!  Simple and easy to give your steak a little pizzaz!

Thursday, April 12, 2012

Crockpot Barbacoa Beef

Crockpot Barbacoa Beef
That is some heaven in a bowl right up there in that picture.  It's good, I mean REALLY good.  My 11 year old boy declared this "perfect" and really raved about it, wanting leftovers packed up for his lunch tomorrow.  It's basically a flavorful shredded beef so you can use this to make a taco salad, a burrito made with low carb tortillas (if you find a good tasting brand let me know because the ones I've tried are gross), a dollop of sour cream which was oh so good stirred in with the juice, or even my Enchilada Salad and just replace the meat in that recipe with this meat.  The best part is that you pretty much throw everything into your crock pot and just let it do it's thing! *INDUCTION FRIENDLY*

6-ish servings (depending on how big your roast is)
2-3 net carbs per serving

2-3 pound beef eye of round or bottom round roast
3 gloves of garlic, chopped
1/2 medium onion or 1/3 large onion, chopped
juice of 1 small lime or 1/2 medium lime
2 chipotle peppers chopped (I cheat and use those Knorr brand chipotle flavor cubes)
1 TBSP ground cumin
2 tsp dried oregano
1 TBSP Adobo seasoning powder (usually in Spanish section but if you cannot find, you can improvise as it's basically salt, garlic powder, oregano, black pepper and turmeric)
1 cup diet cola, any brand

Cut beef into approximately 6 pieces.  Place all pieces into crock pot.  Put all of the rest of the ingredients over the beef.  Cook on low for 8-10 hours.  Pull out beef pieces and shred with two forks.  Put pieces back in juice in crock pot and let cook for another 10-30 minutes so the beef shreds soak up some of the juices.  Serve!

Wednesday, April 11, 2012

Root Beer Float

Root Beer Float
This is so easy and so good.  You are going to kick yourself for not making these little treats earlier.  It's about 80 degrees in my part of the world right now and this ice cold "float" is really hitting the spot.  It's not perfect but it's a pretty good substitute if you get a root beer float hankering.  I added the sugar free vanilla syrup with the thought that it would help make the heavy cream taste more like vanilla ice cream but I'm not sure I could tell the difference.  I would say that it's optional.  Better yet, try one with the syrup and one without to see which you prefer! *INDUCTION FRIENDLY* (go easy on the artificial sweeteners during induction though)

1 serving
maybe 1/2 net carbs per serving

16 ounces of diet root beer (I used A&W but any brand is fine)
1 tsp sugar free vanilla syrup (optional)
1 TBSP heavy whipping cream

Fill cup with ice.  Add root beer, then syrup (if using) then heavy cream.  The root beer will foam up just like a real root beer float! 

Tuesday, April 10, 2012

BBQ Cheddar Bacon Chicken

BBQ Cheddar Bacon Chicken
This was a big ole sloppy mess of goodness.  This is the kind of food that makes me glad I live a low carb lifestyle.  Chicken, BBQ sauce, bacon, cheddar and chives all together.  Yes please!  You really can't go wrong with this.  Pure comfort food.  I always prefer to fresh grate my cheeses but the pre-shredded type would be fine if you are pressed for time/energy.  I used Kraft Light Original barbecue sauce as it had the lowest carb count of the easily available sauces that I could find.  It is 5 carbs per 2 TBSP serving but I only used 1 TBSP per breast so it only added 2.5 carbs for our servings.  Feel free to use any low carb sauce you can find or make your own.  Whatever works for you.

4 servings
2.6 net carbs per serving (based on Kraft Light Original barbecue sauce)

4 pieces of bacon, chopped
4 boneless skinless chicken breasts
salt & pepper
4 TBSP low carb barbecue sauce
2 oz cheddar cheese, shredded
2 green onions, chopped, green part only

Fry chopped bacon in a large skillet over medium high heat until brown and crisp.  Remove from skillet using a slotted spoon and save for a later part of the recipe.  Leave bacon grease in skillet!  Place chicken breasts in reserved bacon grease, season with salt and pepper.  Fry until lightly browned and done in center, flipping half way through.  Pour 1 TBSP of barbecue sauce over each breast, sprinkle bacon over, then cheddar cheese, then green onions.  Place skillet under broiler to melt the cheese.  Watch carefully as the broiler can melt quickly. (Do not put in broiler if you have a plastic handled skillet.  Instead move chicken to plates and microwave 15-20 seconds to melt).

Monday, April 9, 2012

Swiss Miss Chocolate Mousse

Swiss Miss Chocolate Mousse

After the first bite, the Hubs said "it tastes like whipped chocolate milk".  I don't know about you but that sounds like a pretty good dessert to me.  I would describe it tasting more like what it is, chocolate whipped cream.  I could have used it a tad sweeter and may try adding a tsp of granular Splenda next time but it's very good the way the original recipe is written.  The Hubs thought the sweetness was fine so maybe I'm just crazy.  It was very good for something that doesn't need cooked and can be made in seconds.  I'll probably make again when I'm needing something sweet in a hurry.

4 servings
3 net carbs per serving

1 cup heavy whipping cream
2 packets of DIET (not sugar free) Swiss Miss Cocoa

Put everything in a deep bowl and beat with a mixer forever and a day until it gets light and fluffy.

Friday, April 6, 2012

Chicken in a Sun Dried Tomato Cream Sauce

Chicken in a Sun Dried Tomato Cream Sauce
This is basically the chicken version of my Shrimp in a Garlic Cream Sauce except that one was much better.  I think it has to do with the flavor of Laughing Cow that is used.  I'll probably make this again as it's so easy and quick but I think I'll do it next time with the garlic & herb flavor Laughing Cow that I used in the shrimp dish.  I served this over pasta for the carb-etarians in my family.  You could serve over spaghetti squash, zucchini noodles or with just a side of low carb veggies. *INDUCTION FRIENDLY*

4 servings
2 net carbs per serving

3 skinless boneless chicken breasts, cut into bite size pieces
2 TBSP olive oil
5 wedges of Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil
1/2 cup heavy cream
sprinkling of fresh or dried basil

Heat oil over medium heat in a large pan.  Add chicken and cook thoroughly, stirring on occasion.  Add in the Laughing Cow and stir until melted.  It will look like a nasty mess.  Add the heavy cream.  That's when the magic happens and a nice sauce is formed.  Remove from heat and sprinkle with basil.

Thursday, April 5, 2012

Parmesan Crusted Wings

Parmesan Crusted Wings
Man oh man these were good!  My entire carb-etarian family was in agreement that this is their favorite meal now.  My boy asked me to make extra next time so he could take them to school for lunch.  The Hubs kept stopping to tell me how amazing they were or make random comments about how they are so good.  Long story short, these are really good and you should make them!  I pulled this recipe from the book: Carpender, Dana (2010-03-01). 1001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle but she called hers Wicked Wings. *INDUCTION FRIENDLY*

5 servings (carbs are so little that really you can eat as much as you want)
trace carbs - maybe half a carb per serving

4 pounds chicken wings 
1 cup grated Parmesan cheese 
2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 
½ cup butter 

Preheat the oven to 350°F.  Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.) Cut the wings into “drummettes,” saving the pointy tips. (Not sure what to do with those wing tips? Freeze them for soup—they make great broth.) Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl. Melt the butter in a shallow bowl or pan. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan. Bake for 1 hour—and then kick yourself for not having made a double recipe!                 

Wednesday, April 4, 2012

Cheddar Cheese Biscuits

Cheddar Cheese Biscuits
EDIT: I know this isn't really logical but these were MUCH better the next day after sticking in the microwave to warm up.  They had the makings of some good bread if the spices were tweaked a bit.  I'm going to up these to a 3 as I think I might actually make them again, possibly with more cheddar (or sharp versus mild) and garlic salt.

ORIGINAL REVIEW: Don't those biscuits look mouth watering, just scrumptious?  Yeah.......not so much.  These were not good.  These are a classic in the low carb world.  I've never really delved into Carbquik until last weeks Pecan Pie Muffins which are now both Hubs and my current favorite dessert, amazingly good.  This second shot at Carbquik was disappointing, especially with it being a classic recipe and one I've seen people drool over on other blogs.  I MIGHT try it again but with some heavy tweaking of the recipe.  As they were, these didn't taste like cheddar, they were dry, a bit crumbling and I couldn't taste any garlic.  They didn't taste even remotely close to the ones at Red Lobster, which is what they are supposed to be a copy of.  Disappointing.

2 STARS (3 STARS after heated the next day)
10 servings
2 net carbs each

2 cups Carbquik
2 ounces butter, cold
1/2 cup shredded cheddar cheese
1 pinch garlic powder
1 pinch salt
1/4 cup heavy cream
1/4 cup water

-Preheat oven to 450 degrees
-Cut the cold butter into the Carbquik with either a pastry cutter or two knives, till the mixture resembles coarse meal.
-Add the shredded cheese, a pinch of salt, and garlic powder and blend well.
-Mix the heavy cream with water to equal 1/2 cup of liquid, pour into dry mix.
-Mix till dough forms and comes together, but do not overwork the dough.
-Drop the dough onto a lightly greased cookie sheet approx 1 ounce size portions.
-Bake in hot oven 8-10 minutes till biscuits are golden brown.

Tuesday, April 3, 2012

Parmesan Crusted Tilapia

Parmesan Crusted Tilapia
I'm not a huge fish person but will eat it every once in a while.  With that said, this tilapia recipe from Rachael Ray was very good!  Hubs and my Girl liked it too (the Boy wasn't home but he loves fish so I'm sure he would have given it 5 stars).  This was easy, tasty, and a bit different from the normal steamed fish kind of thing.  I recommend getting  a Parmesan wedge and shredding yourself as the flavor of cheese is just so much better when it's fresh. *INDUCTION FRIENDLY*

4 servings

3/4 cup freshly grated Parmesan cheese
teaspoons paprika
tablespoon chopped flat-leaf parsley
tilapia fillets (about 1 pound total)
lemon, cut into wedges

Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Monday, April 2, 2012

Greek Feta Eggs

Greek Feta Eggs

Tired of the same old eggs for breakfast almost every day?  Well change them up!  Get creative with it.  These eggs are fabulous and are a nice change of pace even though it's still eggs for breakfast.  I like my eggs cooked over medium but of course you can cook them any way you prefer. *INDUCTION FRIENDLY*

1 serving
1 net carb per serving

1 pat of butter
2 eggs
1 slice of lemon or 1/4 tsp of bottled lemon juice
2 tsp feta cheese
1/8 tsp dried oregano
a dash of lemon pepper
a dash of garlic powder

Melt butter over medium heat in small skillet.  Add eggs then sprinkle all ingredients over the top of them (I tried to use the small crumbs of feta that had fallen to the bottom of the container).  Cook to your liking.  Eat!