Panned Eggs with Parmesan Cheese – from Myra’s 1919 Diabetic Cookbook
2 eggs
1 tablespoon Parmesan cheese
Butter for frying
Boil eggs hard, cool, halve them, roll in Parmesan cheese. Fry in butter. Serve hot. Makes 1 serving.
Protein: 15.12 grams
Fat: 12.95 grams
Carb: 0.02 grams (that's what the book
says)
Calories: 177
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You need a mini casserole pan - 4" X 4"
About 2 T crushed almonds
1 packet equal
1 T butter
Melt butter, mix together almonds, equal and butter in mini casserole pan. Press to bottom of the pan.
4 oz cream cheese
2 - 3 packets of equal
1 egg
Beat together in a bowl until smooth. Pour on top of almond "crust",
bake at 350 for 20 minutes. Take out and cool (I stuck mine in the
freezer for 30 minutes while taking a shower). Yummy!!!!
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Rueben Omelet – from Gingersnap
2 large eggs
2 tablespoons of water
salt and pepper to taste
1 tablespoon butter
4 slices thin-sliced deli corned beef
1/3 cup drained sauerkraut
1/4 cup shredded Swiss cheese
Optional 2 tablespoons Thousand Island dressing
Put together an omelet using ingredients
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6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Shell eggs, then cut in halves lengthwise and remove yolks. Mash yolks
and mix with sour cream, salmon, curry powder, mustard, lemon juice, and
Worcestershire and season to taste with salt and pepper. Pile mixture into
whites and garnish with Paprika. Makes 12 halves.
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12 tsp. Arrowroot (can be purchased at most groceries in spice section)
1 T sweetness of your choice
1/8 tsp. salt
2 eggs
1/4 cup water
1/4 cup heavy cream
1/4 tsp. vanilla extract
(You may also use 2 T brandy, for extra lightness, omitting 2 T of
the water)
In blender combine arrowroot, sugar substitute, salt, eggs, milk and vanilla. Blend at high speed for a few seconds. Turn off machine, scrape down the sides of the jar and blend again for about 30 seconds. Cover tightly and let batter rest at room temperature for at least 1 hour before using.
Using an 8 inch crepe pan over high heat, lightly grease bottom and sides of heated pan with melted butter (clarified butter is best).
Stir batter lightly with wire whisk or spoon and pour less than 1/4 cup batter into pan, tipping the pan from side to side so that the batter quickly covers the bottom; then flip and do other side (the whole process takes less than 1 minute.
This recipe makes 8 to 9 crepes. Total carb count is approximately 30 grams making each crepe less than 4 grams.
Arrowroot (per McCormick) has 9 gms. carb per 1-1/2 T (4-1/2 tsp.),
which is approximately 27 gms., approx. 1 gm. for sweetener, 2 grams for
eggs, negligible for cream, for a total of about 30 gms., making each crepe
less than 4 gms.
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Eggroll “Guts” – posted by Marcy
1 cup finely shredded cooked pork
1 cup finely shredded celery
1/2 cup finely shredded bamboo shoots
1 tsp. salt and a dash of pepper
1/4 tsp. gourmet flavoring powder
2 T oil
1 cup finely shredded cooked shrimps
4 finely shredded scallions
1/2 cup finely shredded Chinese water chestnuts
Beat up one egg and use it for brushing edges of skins when folding so that they will stick together. Take one skin and place a tablespoon of filling mixture on center, brush edge of skin with beaten egg, then fold over the end near you, fold both sides toward center and roll away from you and press edge to close.
This is from "Enjoy Chinese Cooking At Home" by Richard Wong, Founder
of Dragon Inn, New York City, Copyright 1949
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Nancy’s Sweet Breakfast Treat!
Blend 2 eggs, 2 TBS of cream, and 2 TBS of Splenda with a whisk. Heat some oil in a small frying pan. When it's ready, pour half the mixture into the heated pan and coat the bottom. When the sides are cooked, carefully flip and cook the other side for about 30 seconds. Then flip it out into a plate. Fill with some cottage cheese mixed with Splenda and roll it up.
Then make another one. I dusted them both with Splenda and went to work
this morning with a very happy tummy!
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Connie’s Special Scrambled Eggs
One of my favorite breakfasts is to scramble 2 eggs with a little paprika until a bit dry, toss in some diced onion and diced tomatoe (I use one slice of onion and one slice of tomato to dice) and stir around until the onion just starts to clarify. ( I don't like mushy onion) Toss in a tablespoon of shredded cheddar and stir once and plop on plate. Top with a dollop of sour cream and another tablespoon of shredded cheddar cheese.
Fantastic! It looks great! Tastes wonderful! Is really
quick to prepare.
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Chiles Rellenos Casserole – from Cin
6 eggs, separated
1/4 tsp. salt
1 can (4 oz.) whole Ortega chilies, spread open
1/2 lb. jack (or pepper jack) cheese, sliced thin.
Beat egg whites until soft peaks form. Beat yolks lightly w/ a fork, add salt and mix until smooth. Fold into egg whites until well blended. Put 1/2 egg mixture in greased 8x8" backing dish. Stuff chiles w/ cheese and place on top of egg mix. Cover with remaining egg mixture. Bake in preheated 325* oven for 30 mins.
Variations - use diced chilies and shredded cheese. Serve w/ a sauce
made up of sour cream and LC taco or hot sauce.
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Michael’s Deluxe Devilled Eggs
6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks
and mix with sour cream, salmon, curry powder, mustard, lemon juice, and
Worcestershire and season to taste with salt and pepper. Pile mixture into
whites and garnish with Paprika. Makes 12 halves.
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Adapted from Betty Crocker
4 eggs
1 cup of heavy whipping creme
12 strips of bacon chopped fine (or what ever meat you like, even veggies
work)
1 cup cheese (I use cheddar or what ever is available)
1/4 cup chopped onion
1/8 tsp. cayenne pepper
1/2 tsp. pepper
1/4 tsp. salt (I use the lite)
A little garlic, powder or fresh.
Mix it all up and dump into a lightly buttered 9" pie pan and bake at
425 for the first 15 minutes, then 300 for the next 30 minutes, remove
let and let sit for 10 minutes. EAT!
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Spinach-Cheese Turnovers – from Connie LP
20oz spinach (chopped) (I use pre-packaged baby leaves so I didn't
chop)
8oz feta (crumbled)
8oz mozzarella (grated)
1/2 c Parmesan (grated)
2 green onions (chopped)
1egg
1 tsp. dill weed (crushed)
Pepperidge Farms phyllo dough
1/4 c melted butter
2+ tbsp. olive oil
I treat carbs like money and decide how I spend them based on what I want to eat. Whether I'm in induction or maintenance matters of course. Right now on the PP I have 30 grams of carbs to spend a day. I think this recipe is worth it. This recipe costs 12 carbs per turnover. There is 15 grams of protein from the cheese. And of course the loads of nutrients in the spinach. I think it would be great with grilled chicken. Maybe chicken in it. I love to cook! (part of what got me here in the first place:o)
I do this part in a deep pot. Sauté onions in oil, add spinach leaves and drizzle with a little more oil and stir to coat well and sauté until spinach is all limp. About med heat. In mixing bowl combine cheeses, egg and dill. Mix in spinach after it has cooled somewhat.
Phyllo dough is fragile so be careful with this next part. Take 1 sheet of dough and fold it in half lengthways. Smear lightly with melted butter. Put 1/8 of mixture in corner and fold over, butter again and fold again. Continue until you have a turnover. Cover with more butter. Place on buttered cookie sheet and bake at 375 until golden brown. There is a recipe on the back of the box but I saw it done this way on a cooking show recently. It cuts way down on carbs because you are only using 1 sheet instead of all the layers the rec. on the box has.
As a short cut you can use 2 (10oz) boxes of frozen spinach thawed then
dried of excess water with paper towels. No need to sauté. But I
like fresh better.
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Mix two tablespoons of pesto (see recipe below) into 2 beaten, raw eggs. Melt butter in sauté pan and scramble egg/pesto mixture to your desired doneness. Delicious! I sometimes add sautéed mushrooms also.
Pesto:
In food processor, blend 2 cups basil leaves, 2 cloves garlic, and 1/2
cup Parmesan cheese. (I don't use pine nuts) With the processor running,
pour in 1/2 cup olive oil. Scoop the mixture into a small bowl and stir
in 1 T. softened butter.
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Souflake (Or Phake Souffle) – from Net Mama
Ingredients:
3 eggs, separated
1/2 cup Splenda
1 tsp. vanilla extract
Two one-handfuls of blanched slivered almonds, ground to a powder
1/4 cup 1/2 and 1/2
1 square unsweetened baking chocolate
Handful of walnut pieces
What we did:
We took it out, let it cool and it was *DELISH*! No, this
is not based on any recipe whatsoever. We guessed on everything and
everything worked. Whee!
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LC Spinach Pie – posted by Tara
From the Low Carb Cookbook by Fran McCullough
Serves 8
2 10 oz packages whole leaf frozen spinach, defrosted
2 tbsp. butter
1 bunch scallions including the firm green, chopped (about 3/4 c)
1/2 medium onion, chopped
6 eggs beaten well
1 15 oz container whole milk ricotta
1/2 lb. feta, crumbled
1 tbsp. chopped dill
1/4 c chopped parsley
Pinch of grated nutmeg
Salt and pepper to taste
Olive oil for pan
Per serving: protein 9 g fat 16.9 carb 5 g
Preheat oven to 350
Let spinach drain in a colander in the sink. Easiest way to get excess moisture out is to line hand with double thickness of paper towels and squeeze handfuls of spinach dry. Chop and set aside.
Melt butter in large skillet; when it foams add the scallions and chopped onion. Cook over medium heat until soft then add spinach and sprinkle of salt and pepper; cook for 3 min stirring from time to time.
Beat eggs in large mixing bowl and whisk in the ricotta.
Stir in remaining ingredients then oil a 13x9 inch baking dish well including the sides. Mix spinach with egg/cheese mixture, taste for seasoning, and pour in the pan (note: at this point I added more salt).
Bake pie for 30-40 min until moisture disappears and top has dappled
golden spots. Remove from the oven and let sit 5 min before serving. Even
yummier the next day!
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McSausage and Egg – from Greyeagle
Looked in my refrigerator and all my fresh eggs were gone but I did have a few hard boiled eggs. Time to improvise.
Preparation: Press out some sausage, I used Jimmy Dean Sage Flavored, into THIN patties about the size of a small tuna can. Slice the hard-boiled eggs a little thick.
Assembly: Place a slice of egg on a sausage patty, use the ones with yolk, put another patty on top and pinch the edges to seal.
Cook: Fry or as I prefer broil. After turning them over sprinkle some grated cheese over each one. I used muenster.
Serve: One grind of some fresh pepper and sprinkle with a little parsley
flakes. I served it some fancy lettuce (1/4 cup). Plate looked good!
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Legal Crunchy Snack – from JenKen
I decided to bake my own cheese -- with very tasty results. I
just sliced jack and cheddar cheese and lay it out on a glass baking dish,
then sprinkled it with garlic powder. Then I baked it @ 450 for about fifteen
minutes, until it's really bubbly and brown on top and the edges are hard
and crisp. Then let it sit for a while until it hardens up.
It won't do this if you haven't baked it long enough. MMMMM good!
It tastes like garlic bread, only without the bread.
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Ricotta:
Take half a gallon of whole milk and heat on the stove to 200F. DO NOT LET BOIL. Take off heat. Add 1 oz. vinegar, stirring well. If it doesn't curdle, add another teaspoon of vinegar. Strain for one minute in a cheesecloth lined colander (I like a bowl under it to catch the whey - great for breadmaking- but be aware, that's where all the carbs go).
Then dump in a bowl with a tablespoon of butter and a teaspoon of baking soda. Mix well. The butter breaks up the lumps, and the baking soda neutralizes the acid so it won't continue to make whey. That's what makes your ricotta slightly lumpy and creamy. This cheese lasts one week, or can be frozen.
Queso blanco:
Take half a gallon of whole milk and heat on the stove to 180F. DO NOT LET BOIL. Take off heat. Add 1 oz. vinegar, stirring well. If it doesn't curdle, add another teaspoon of vinegar. Strain for one minute in a cheesecloth lined colander. Gather up the corners of the cheesecloth, and hang for an hour. That's why this is called a bag cheese. It will drip. Then you can put the cheese in the fridge. Let age in fridge 24 hours. Then you can eat. This cheese is best when cubed and tossed in a stir fry- it doesn't melt. It can also be used as a substitute for tofu in recipes (same texture - different taste). This cheese doesn't freeze as nice.
Note: different vinegars make different flavoured cheese. I like malt
vinegar, and garlic vinegar. :)
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Southwestern Eggs – from Sharon P
Melt 1 tbsp. butter in non-stick skillet and sauté:
1 oz. diced tomatoes
1 oz. chopped mushroom
1 oz. chopped spinach
Add 3 eggs and scramble until the eggs are cooked. Add a spoonful of
cream cheese or sour cream and heat, while stirring, until warm (also makes
a good omelette). Put on plate and cover with 1/4 cup salsa. Enjoy!
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Russell's Great Scrambled Eggs
The secret is cooking the butter, and salting the uncooked eggs.
I beat 4-6 eggs in a bowl with a fork, really working them up for about 2 minutes (which seems like much longer). Then I set the eggs aside and heat about 2-3 tablespoons of butter in a skillet.
This is where the secret of life comes in. Using medium heat, I let the butter melt and then the water that naturally resides in butter begins to cook off, leaving the solids. In a minute or so, the solids have begun to cook, turning a sort of golden brown. It is essential not to burn the butter, but with practice you can learn how to cook the solids, almost roasting them... in butter! (There is still plenty of liquid in the skillet, but it is pure concentrated flavour at this point.)
When the butter is about ready I throw some salt in the beaten eggs,
and whip them for another 15 seconds. I have noticed that salt changes
the eggs -- they begin to look more translucent and deepen in colour.
Then I pour the eggs into the butter and, using a wooden spoon, gently
stir the mixture to make sure the eggs don't scorch. Because the
butter has turned very slightly brown, the eggs don't come out perfectly
bright yellow, but I don't want them to scorch, which ruins the flavour
for me.
When the eggs are nearly done (and the kitchen smells like my grandmother's house), I turn the heat off for the last 15 seconds or so, and continue to gently rake and stir the eggs, breaking up large chunks into smaller pieces. However, I never shred or maul the mixture.
Plate up these beauties and enjoy them, warm, moist, and absolutely delicious! And as far as I know, ZERO carbs.
I think the cooked butter would make anything taste better - I haven't
tried cardboard or catfood, but I can't imagine that they would not also
taste heavenly (relatively speaking).
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7 Egg Scallion Omelette Recipe - from Russell C.
Chop scallions into 1/4" pieces, including the green leafy part. Sauté scallions in butter until lightly browned and tender. Thoroughly beat 7 eggs in a bowl; add 1 tsp. salt just before cooking. Pour egg mixture into a skillet with butter (and sausage drippings) using medium heat.
When eggs begin to set, pour in scallion mixture. While lifting up various
parts of the Omelette, tip the skillet to allow the egg mixture to run
"under" the Omelette, so that you are constantly building up the Omelette
from underneath. (I hope this makes sense). When the Omelette is
pretty firm and has just a little liquid on top, fold it in half over on
itself. Top with sour cream and serve immediately.
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