Microwave Cheesecake
Crust:
1/4 cup butter (4 Tbsp. or half of a stick)
1 cup crushed nuts (or part nuts, part crushed All-Bran Extra Fiber cereal)
2 Tbsp. Splenda or 3 packets sweetener
Filling:
1 pound (2 8 oz packages) cream cheese
1 cup Splenda or 24 packets sweetener
1/4 tsp salt
1/3 cup cream
4 eggs
1 tsp. vanilla
2 Tbsp. lemon juice (optional, I don't care for the lemon taste myself)
Topping: either 1 cup sour cream or 2 cups fresh berries
Put butter in microwave baking dish and microwave at High for 45 to 60 seconds until butter melts. Stir in nut/cereal crumbs and sweetener. Mix well and press evenly in bottom of dish. Microwave at High for 1 1/2 minutes.
Place cream cheese in medium mixing bowl. Microwave at 50% (medium) power for 1 minute or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon juice. Microwave at High for 4 to 7 minutes or until very hot. (be careful...or you'll end up cooking it in the mixing bowl). Stir and pour over crust.
Microwave cheesecake at 50% (Medium) power for 7 to 15 minutes, until almost set in center. Cool slightly and spread with desired topping. Refrigerate at least 8 hours before serving
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:20 PM
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Another Simple Dessert
8 oz cream cheese beaten
Add 1 cup heavy cream, beat
Add 1 cup cold water
Add 1 small package of sugar free white chocolate pudding. Chill or freeze.
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:23 PM
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Pancakes
1/4 cup 0-carb egg protein powder, vanilla or plain
2 tbsp. flax meal
1 egg
2 tsp. baking powder
1/4 cup heavy cream (or coconut milk)
1/2 cup water (approximate)
1/2 tsp. vanilla
Pinch of sweetener
Mix ingredients and cook in melted butter on a griddle just as you would regular pancakes. Entire recipe has 6g carbohydrates and 1g fibre.
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:26 PM
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Mock Blintez
Take 2 eggs, and beat them well. Add a little water to thin them out. Add cinnamon and nutmeg and beat well again. In a separate bowl, take half a package (or so) of warmed cream cheese (nuke it for a few seconds), and add sweetener and vanilla... as much as you see fit, but 3 or 4 packets of nutrasweet do fine for me, plus about a teaspoon of vanilla. Melt some butter in a large omelette pan and pour in the egg mixture. Tilt the pan so it's nice and thin. You’re not making a real omelette here, more like crepes. When it's set, spoon the cream cheese mixture in the centre. I add a sliced strawberry or two. Fold the sides of the "crepe" over the centre and place on a plate. I swear - it's almost as good if not better than the real thing. =)
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:28 PM
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Homemade Tortilla's
These are 4 carbs each - for if you are really ambitious and want to make them right away and can handle a teeny bit of flour-- (approximately 2 tsp. per tortilla)
1 Cup soy protein isolate (unflavoured),
½ Cup almond flour, or ground almonds
½ Cup all purpose or whole wheat flour (the creator says their efforts to not use SOME white flour haven't been successful)
1 tsp. salt
½ tsp. baking powder
1 tbsp. oil,
½ package sweetener
Enough warm water to make a consistency like cookie dough--at least 1 cup.
Mix dry ingredients together and add oil and water. (can use food processor if you have one, or, by hand will work too). Knead about 3 minute and separate into 12 balls. Dust counter and rolling pin with extra soy protein isolate as often as you need to keep the dough from sticking. Roll each ball as big and thin as you can....shoot for about 8" across. Place in ungreased frying pan preheated to medium heat. Cook until brown spots appear, turn and cook other side. Repeat till all are cooked. Put in plastic bag while still slightly warm to keep them nice and soft and store in fridge. Each one has 4 carbs. Fry each in oil to crisp if you are going to make tacos or taco salad with them!
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:30 PM
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Hot Artichoke and Spinach Dip
1 pkg. Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach, frozen chopped, or steamed
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. fresh basil (dry 1 tbsp. Basil)
1/4 cup Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with with cucumber slices, pork rinds or sliced celery).
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:30 PM
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Tuna Dip
1 six ounce can of tuna/pink salmon/sockeye salmon
1 eight oz. brick of cream cheese, warmed to room temperature (or a maybe even little warmer, so that it's really soft)
Mash the cream cheese and the tuna together, put into a nice bowl, and serve with pork rinds, celery sticks, cauliflower, etc.
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:32 PM
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EZ Meat Loaf
1 lb. ground chuck
1 cup pork rinds
1 egg
1/2 cup heavy cream
2 tbsp. Worcestershire sauce
3/4 cup shredded cheese
Salt
Crunch the pork rinds up into crumbs. Put the meat in a microwave-safe baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese. Add salt to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf. Put into microwave and cook for 14 minutes (or until internal temp rises to 150).
Makes 4 large servings -- about 3 grams carbohydrates/serving.
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:33 PM
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Cotes de Porc a l'Auvergnate
4 thick pork chops
Small head of cabbage
1 cup cream
1/2 cup white wine
Parmesan cheese
Butter
Pinch of sage
Salt and pepper
Slice cabbage into 1/2" slices. Boil in salted water for about 3 min. Drain thoroughly. Add salt and pepper and cream. Cover and simmer for about 10 or 15 min.
Meanwhile, sauté pork chops in butter until they are brown and cooked through. Remove the chops and season them with salt and pepper. Stir white wine into the pan juices and add a pinch of sage. Simmer wine for a couple of minutes, and then stir this juice into the creamed cabbage.
Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, and then cover them with the rest of the cream and cabbage. Sprinkle generously with Parmesan cheese and a little melted butter. Bake uncovered at 350 degrees for 20 min. or until top is golden brown
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:34 PM
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Heavenly Beef
1 eye of round roast, any weight
1 to 1 1/2 cups White Zinfandel
1 to 1/2 cups water
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Seasoned salt, garlic powder and black pepper to taste
Place liquid ingredients and spices into a slow cooker (crock-pot). Add beef tenderizer if you like--it's not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock-pot. Remove meat from liquid and flake or shred with a fork.
Sauce Bar-B-Q
6 oz tomato paste (no sugar added)
1 Tbsp. Liquid Smoke
3/4 cup of liquid that roast was cooked in
1 Tbsp. dried onion
1/4 cup Splenda (or 6 packets sweetener)
1/2 stick butter
2 Tbsp. Worcestershire sauce
Place butter in saucepan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper.
Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbsp. of the Sauce and brown a little more.
I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs.... any sort of pot roast meat.
While it was intended as a shredded beef recipe, we prefer to barbecue the meat briefly with the sauce after the pot-cooking part. We found shredding it too saucy for our tastes. The original recipe called for eye round roast, which seemed a little bit of an expensive cut, considering that cheaper cuts would tenderize during cooking. I also use blush wine in a box (my generic cooking wine) instead of the Zinfandel. Once I tried a cheap burgundy, but that made it too acidic-tasting. I don't own a crock pot anymore, so I just use a soup pot on the stove for 1 to 3 hours, depending on the thickness of meat I'm using (take it out slightly before tender, too tender falls apart on the grill).
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:36 PM
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Dry Rub
Barbecued Beef Rib Rub
1/3 cup ground black pepper
1/4 cup paprika
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Danny's General Purpose Dry Rub
3/4 cup paprika
1/4 cup black pepper
1/4 cup salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.
Jack's Dry Rub
1tsp.sage
1tsp. salt
1tsp. pepper
½ tsp. ground cumin
Combine all ingredients, and mix well.
Gary Howard’s Rub
3 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. ground basil
1.5 tbsp. dry mustard
1 tbsp. red pepper
1/2 tsp. black pepper
Combine dry rub ingredients and rub onto ribs or meat.
Cajun-flavoured Steak Rub
Scrape a halved garlic bulb on both sides, then rub in a half-teaspoon of home-made Cajun mix:
1 tsp. dried basil
1 tsp. thyme
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. hot red pepper or cayenne.
Jerk Dry Rub from Andrew Gnoza
Pastes made of spices, herbs, and onions are the authentic jerk flavouring method. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the
peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, or more readily available jalapeno or serrano peppers.
1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot peppers, finely ground
1 teaspoon fresh ground black pepper
Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.
Jerk Dry Seasoning
This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavour as the rub and the marinade. To increase the heat, add more cayenne.
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar ( substitute EQUAL )
1 teaspoon black pepper, coarsely ground
1 teaspoon cayenne pepper
2 teaspoons dried chives, OR
2 teaspoons green onions, dried
Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:37 PM
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Three-Cheese Bacon Burgers
1 pound lean ground beef (minimizes shrinkage) 812 cals 0 carbs
2 tablespoons Worcestershire sauce 20 cals 4 carbs
1 tsp. Tabasco sauce 0 0
1 teaspoon salt 0 0
1/2 teaspoon pepper 0 0
2 tbsp. grated onion (about half of a 2" onion) 10 cals 2.4 carbs
4 tablespoons cream cheese 106 cals 0.6 carbs
8 teaspoons BBQ Sauce 2 carbs (I used Chuck Dudeck's)
8 slices bacon, halved and cooked 344 cals 1.6 carbs
1/2 cup Cheddar cheese, shredded 105 cals 0.5 carb
1/2 cup Monterey Jack cheese, shredded 100 cals 1 carb
2 teaspoons salsa 2 cals 0.4 carb
Thoroughly mix first five ingredients. Separate mixture into four quarters. Separate each quarter into two and pat into two thin patties. On one patty place a flattened tablespoon of cream cheese. Place second patty on top and carefully seal edges. Repeat with other three quarters of ground beef mixture. Brush top of each patty with a teaspoon of BBQ Sauce. Broil or barbecue patties five minutes per side, repeating application of BBQ sauce after flipping patties. Meanwhile grate cheeses and mix together.
When burgers are done, top each burger with 2 pieces bacon, and a quarter of the mixed Cheddar/Monteray Jack cheese. Continue to cook just until cheese melts. Top each burger with 1/2 teaspoon of salsa and serve on lettuce leaves. You can garnish with thin slices of raw onion and cherry tomatoes.
Total Recipe – 1,500 calories, 12.5 grams of carbohydrate
Per burger – 375 calories, 3.2 grams of carbohydrate
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8D~
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Posts: 335 | Registered: 12-10-02
hermiti
Gym Rat posted 04-11-03 01:38 PM
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Alikat’s Marinated, BBQ Lamb
The morning before the BBQ I would marinate as many lamb chops as needed (with leftovers to take home!)
First pressed virgin olive oil
A splash of red wine vinegar
Lots of fresh, chopped garlic
Lots of fresh rosemary sprigs
A bunch of LiteSalt
Fresh ground black pepper
Place chops in a shallow baking pan, cover with marinade, cover with plastic wrap, and place in bottom of refrigerator for 24 hours). Get those coals hot, place chops on well-heated grill, wait long enough to go completely crazy and eat!
You can use this recipe to marinate lamb shanks too, and then slow roast them (shanks are especially cheap for those of you on a budget and you can definitely eat an entire shank by yourself), or just broil the chops if you are at home or it is raining.
*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***