Tuesday, April 29, 2008

Linda's Deep Dish Pizza

This pizza is so so so good!! My husband ask for it all the time!
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time
Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
Linda says,I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean. I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
I give this on a 4 starr,, My husband says 5 starr!! LOL,,

Oopsie Roll Almost Tiramisu

I saw this recipe on The Lighter Side of Low-Carb web page and it looked so good!!

Here is her recipe and I will break down what I did below that:

marymc's Oopsie Roll Almost Tiramisu

Okay, set aside about a cup or so of your morning coffee, or make some from instant, but either way, let it cool down. Take your favorite Revolution Roll recipe (Cleo’s Oopsie would be an excellent choice) except add a teaspoon of vanilla and extra sweetener in with the yolks and cream cheese. I sweetened this one with one tablespoon of the DaVinci’s Delce de Leche and it was nowhere near sweet enough, so next time I may just do the Sugar Twin or Splenda instead, or add extra DaVinci’s. Blend together the yolks, vanilla, sweetener and cream cheese (or whatever you’re using) and of course, whip up your whites with the cream of tartar. I had doubled the original Dr. Atkins RR recipe, but it was really a bit much and made for a pretty thick “cake.” Maybe could have gotten by on a single recipe for a thinner layer. Fold the yolk mixture carefully into your whipped up whites as usual. Butter up a long (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. I swear this smells like a cake baking!! Remove from the oven and let it cool thoroughly.

Once cooled, whip up about a cup of heavy cream, with sweetener - again I used DaVinci’s Delce de Leche, 2 tablespoons this time, and this was really good. I folded in some sour cream that I made out of pureed cottage cheese and lemon but think using mascarpone (which I will buy next time I try this) or even more cream cheese or store bought sour cream would’ve been much better here. The sweetness in the whipped cream was good with the 2 tablespoons. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).

Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!

**notes: It looks pretty good doesn't it? Well, the "roll" part needed to be much, much sweeter, so I ended up sprinkling some Sugar Twin on that slice you see (which ended up being my breakfast ), and it needs some other tweaks and improvements, but that may take some time. I'm not sure of the carbs yet but this isn't something I want to make a major food group or anything!! So, in other words... it'll be awhile before I experiment with it again.


To make fingers:

6 eggs

1/3 cup of Splenda

3 oz cream cheese

One scoop of Vanilla Whey Protein

1/8 tsp of cream of tarter

1 tsp of vanilla


pre heat oven to 350

whip up egg whites and cream of tarter in mixer until light and fluffy. In another bowl mix your whey protein, salt, chopped up cream cheese, Splenda, vanilla and egg yellows. use a fork to mix , this will take a little while. Then carefully mix the batter with the eggs whites. Then spread out into a cookie sheet with sides. Then bake for 20 to 25 mins.

Then cut into finger size.

Then let cool

Now make your cream:

2 cups of whipping cream
1/2 cup of splenda
2/3 cup of sour cream
Whip up your whipping cream and splenda then fold in sour cream.
then spray/oil and line your pan with paper.

Then Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight.

**NOTES: This turned out just ok, I am only posting it because I spent a lot of time on it! LOL What was wrong with this recipe: It tasted nothing like Tiramisu. Now this recipe would be a nice dessert if a few changes were made. The cake fingers need to cook until a little firmer, maybe about 30 mins, Do not dip the fingers in coffee!!! ( this made it soggy and the coffee did nothing for this recipe) I would add some cinnamon and more splenda to the fingers batter. Then it would make a nice after dinner dessert. This recipe made two cakes using bread pans.

Add on: My husband had them for dessert tonight and he loved them!! LOL.. I guess I am picky..lol,, but it was a go for him.

As is I would give it a one starr rating, with changes it could be a 3 or 4.

Sunday, April 27, 2008

Low-Carb Pancakes with Blackberry Syrup

We had a great Sunday breakfast this morning!!! I got this recipe from Blaine's Low Carb Kitchen. My husband ask for these this morning with a "please......" , so I had to make them for my baby. hehe

1 cup soy Flour
1/4 cup wheat flour
4 tsp baking powder
2 tbsp splenda
1/4 tsp salt
3 eggs
1 1/2 cup half and half (I only use about a cup to a cup and a 4th)
3 tbsp canola oil
1/2 teaspoon vanilla extract

Syrup: (I did not have any berries so we just used low carb syrup this time)
1 cup blackberries
1-2 tsp butter
1/4 cup low carb syrup

Pancake Preparation:
Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium heat. Spray pan liberally with cooking spray. Spoon batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

Syrup Preparation:
Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm.

The recipe makes 8 pancakes when I make it. there are approximately 2.5 net carbs per pancake.

Saturday, April 26, 2008

I had a great breakfast!! Used up the left over Rolls

We have egg and chesse sandwiches.. They were so good!!!! yummy!!!

Friday, April 25, 2008

Chicken Chili with Tofu by ME!

This is so good. It's great for those cold evenings or when you have an hankering for some chili. This chili is great with my Home style LowCarb Cheesy Corn Bread Muffins... yummy!! It's really easy to make!!

1 package of chicken breast (you can use any meat you want)
2 packages of firm Tofu
A Chili kit, just pick your favorite!
what ever size can of tomato sauce your kit calls for

Cook and chop up your chicken. Chop up your Tofu then combine all your ingredients in a crock pot or slow cooker of some kind and cook for 2 or 3 hours. Note: Do not add the mesa pack (flour).

This is very low in carbs (no beans) and high in protein!

Undergoing MyBlogLog Verification

Funky Chicken Nuggets with Dipping Sauce

I only made these once but they are so good!! But alot of work!! I would make again if we were going to have a game night or something like that with all our friends over.

2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic - crushed

1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)

Cheese Sauce:
1/2 cup heavy cream
6 oz. Monterey jack cheese

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 marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.

Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.

Yields approximately 50 nuggets - 1/2 net carb per serving with sauce


Cheesecake with Peanut Butter Cookie Crust

This is my favorite!!! I love it, I love it, I love it!!! I make a double batch of the Peanut Butter
Cookies to snack on later!

Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter
1/2 cup artificial brown sweetener
1/4 cup low carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter
2 egg whites

Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. vanilla extract
4 tbsp. butter melted

Cookie Crust Preparation:
Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Add vanilla and peanut butter and mix – 1 minute. Scrape sides of bowl with rubber spatula and add egg whites – continue to mix for 1 minute. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 – 15 minutes until lightly brown. Remove from oven and let cool on rack.Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and bake for 10 minutes. Remove from oven to cool.

Cheesecake Filling Preparation:
Preheat oven to 300 degrees. Mix cream cheese with mixer or wire whip. Add sour cream, low-carb sweetener, eggs, egg white, vanilla and butter to bowl and continue to mix for 4 - 5 minutes. Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.
Yields 8 Servings - approximately 7.5 net carbs per serving

I got this on from:

Chicken Parmesan with Red Sauce

My husband loves his chicken!! He request this dinner all the time. Its so good!!

Coating for Chicken:
2 cups pork rinds
1 cup Romano cheese
1 tbsp. Italian seasoning
1 tbsp. flat leaf parsley
1 tbsp. garlic powder
Chicken: 6 boneless chicken breasts (approx. 6 - 8 oz. per piece)
1/2cup soy flour (to dredge)
4 eggs, beaten
4 tbsp. olive oil
6 slices mozzarella

Red Sauce:
1 28 oz. can whole peeled tomatoes (drain and rinse)
2 tbsp. olive oil
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tbsp. salt
1 tsp. black pepper
2 cloves crushed garlic
1/2 cup chopped onions
1 tbsp. red wine
1 tbsp. fresh basil

Pork Rind Crumbs (for coating chicken): Put pork rinds into food processor and grind to a fine texture. Add grated Romano cheese, Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.

Red Sauce: (approx. 2 net carbs per 1/4 cup serving): Heat olive oil in pan over medium heat. Add Italian seasoning, crushed red pepper, salt and pepper to hydrate. Add garlic and chopped onions. Cook until soft. Add tomatoes, red wine and fresh basil and puree with stick blender. Bring to boil. Turn heat to low and simmer for approximately 45 minutes.

Chicken Preparation: Trim and pound chicken breast. Coat each breast with approximately 1 tablespoon soy flour, shake off excess flour. Beat eggs in large bowl. Coat chicken breast first with egg then with pork rind mixture. Press chicken breast into crumb mixture. Heat seasoned cast iron pan over medium heat -- add enough olive oil to cover bottom of pan 1/4 inch. Fry cutlets in oil until golden brown each side (approximately 4 - 5 minutes). Place cutlets in 325 degree oven (approximately 8 - 10 minutes). Top with warm sauce and 2 thin slices mozzarella. Melt cheese in oven for 2 - 3 minutes.

Yields 6 servings - approximately 8 net carbs per serving

I found this great recipe at:

LowCarb Praline Pumpkin Pie

I made this for Thanksgiving and for Christmas!! It was to die for!! It was so good, and mine looked better then the picture here.
Next time I make it I will take a picture of my pie!!
Praline Crust: 2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs
Preheat oven to 350 degrees F.
Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
Preheat oven to 425 degrees F.
Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutritional Analysis per serving Calories 241 Fat 24 grams Saturated Fat 12 grams Carbohydrates 7 grams Fiber 1 gram Net Carbohydrates 6 grams
I found this great pie at

The LowCarb Rolls by ALCMENE

I made these last night!! We had hamburgers and used these tasty rolls.

To watch her make the Rolls click here:

She does not have her recipe written out but this is what I used
6 eggs
Cream cheese ( 3 oz)
One scoop of Whey Protein (vanilla)
1/8 tsp of cream of tarter

pre heat oven to 350
whip up egg whites and cream of tarter in mixer until light and fluffy. In another bowl mix your whey protein, salt, chopped up cream cheese and egg yellows. use a fork to mix , this will take a little while. Then carefully mix the batter with the eggs whites. Spray your pan and put 6 large mounds of batter on pan. Cook for about 20 mins
They have a very real hamburger bun flavor.

Homestyle LowCarb Hush Puppies

2 cups Soy Flour - sifted
2 tbsp baking powder
1/3 cup of Splenda
1 tbsp lemon and pepper
1 tbsp Onion powder
1 tbsp garlic powder
pinch of Salt
2 eggs
1 cup of half and half
8 oz of Shredded cheddar cheese

First get a pan of oil heating over Med heat
In a bowl sift soy flour then add all ingredients. Stir with a rubber spatula. Once your oil is ready drop tbsp size balls into the oil using a spoon. These take a about a min or two on each side. This recipe will make a lot of hush puppies,, will feed 6 to 8.
I count these as 1 carb each but may be less. These are melt in your mouth!! Just like the real thing without all the carbs. I make these on fish night and they last us for a few days.

Homestyle LowCarb Cheesy Corn Bread Muffins

2 cups soy flour - sifted
2 tbsp baking powder
1 tbsp onion powder
1 tbsp garlic powder
1/4 cup Splenda
pinch of salt
2 eggs
1 3/4 cup of heavy whipping cream
8oz shredded cheddar cheese

Pre heat oven 350 degrees

In a bowl sift soy flour, baking powder, splenda, onion powder, salt and garlic powder. Add all wet to dry ingredients and stir with a rubber spatula. spray or coat a 12 muffin muffin pan then fill. Bake for 20 to 25 mins. Needs to be a really dark brown.

Yields 12 muffins, Don't quote me on carbs but I think it has 3 to 5 net carbs per serving.

These really don't taste cheesy. The Cheddar helps give it a corn bread taste. These are my husbands favorite