Low Carb Pizza

From Laura Dolson,


INGREDIENTS:

• 1 and 1/2 C flax seed meal, I used golden
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon oregano or (basil worked well)
• Sweetener to equal about 1 T. of sugar (1 and 1/2 packet of splenda)
• 3 Tablespoons of oil
• 3 eggs
• `1/2 C water

PREPARATION:

Preheat oven to 425 F.

1. Mix dry ingredients together.
2. Add wet ingredients, and mix very well.
3. Let sit for about 5 minutes to thicken.
4. Spread on pan (I put it on a silicon mat or greased parchment paper). I used a deep dish stone with pam
5. Bake for 15-18 minutes until cooked through, Browned on top then
6. Cover with pizza sauce, more seasonings to taste
7. 2 cups finely shredded italian cheese, (used 5 kind)
8. add pepperoni or other precooked meat toppings and veggies(I used onions, peppers, sun dried tomatoes)
9. cook at least 10 more minutes until they are done.

Nutritional Analysis: Whole crust has 7 grams of effective carbohydrate, plus 52 grams fiber, 47 grams protein, and 130 grams fat.

It's National Margarita Day, people! Check out our AWESOME guilt-free recipes... Rockin' Razzy Rita

(Entire recipe: 105 calories, 0g fat, 5mg sodium, 2g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 Points)

Hand over your keys. It's time for a Rockin' Razzy Rita…

Ingredients:
*1.5 oz. tequila
1/2 tsp. Crystal Light powdered drink mix, Raspberry Ice
5 oz. water
1 oz. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass

Directions:
If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Combine all ingredients, mix well, and serve over ice. Or, for a frozen one, place all ingredients (dissolve Crystal Light in water first) in a blender with 1 cup crushed ice, and blend on high until well mixed. Optional: Garnish with a slice of lime. Serves 1!

Hi, figured I'd share these since I've been learning new healthy recipes for my better half. He's Persian, so I've been learning some of his favorite Iranian dishes (with a twist).

The first one I pulled off was Persian Pomegranate Chicken (known as Khoresht Fesenjaan, but I kind of did a mix between this and Khoresht Anaar-Aveej). Also, no, I can't pronounce half of what I cook. To sum it up, nearly every dish is served with Basmati rice. As long as you're not cooking for someone who IS Persian, you can make it similarly to other rices (but with this rice, you wash it, soak it, wash it again, boil for 4-5 minutes, rinse, then put in pan with wet towel over lid and cook for 15-20mins on [very] low).

A Persian will notice if you didn't soak the rice in salt water and then cook it in salt water, he noticed and got cranky over it - but he's still learning he has to let go of his love for butter, cheese and salt.


Stats:
Per Serving:
Calories 226
Calories from Fat 84
Total Fat 9.4g (sat 1.6g)
Cholesterol 94mg
Sodium 104mg
Carbohydrate 11.5g
Fiber 1.5g
Protein 23.9g

List:
* 2 tsp olive oil
* 1 1/2 pounds skinless, boneless chicken thighs
* 1 tbsp cumin
* 1 tsp cinnamon
* 1/2 tsp nutmeg
* 1 tsp turmeric
* 1 medium onion, chopped
* 1/4 cup walnuts, ground into a paste (mine is never a paste )
* 1 cup pomegranate juice (can use fresh, POM brand or concentrate)

(Tip: You can remove all spices and use 1 1/2 tsp of cardamom instead and 2 tsps of sugar substitute - I have some smelly stuff in a green package his mom makes me us)

To Cook:
Heat oil in a large nonstick skillet (one you have a lid to go with). Brown chicken thighs and onions, they should cook ~5 minutes or so . Add spices and cook until onion has softened. Add walnut paste and pomegranate juice. Simmer for at least 20 minutes, until chicken is cooked and sauce has reduced and thickened slightly.

You can leave this cooking as long as you want, basically. The best cook time is 3 hours (great to start early then do housework or whatever).


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This is a healthy version of "Dolmeh" which are Persian Stuffed Grape Leaves. I won't lie and say I had a hard time rolling these, my fine motor skills aren't the best - so this was kind of not that fun to do. They did turn out great though!


Stats:
91 cal; 3g prot; 2.5g fat;
14 g carb; 0 chol; 94mg sod.

List:

* 2 tbsp Olive Oil
* 1 med Onion, finely chopped
* 5 cup Chopped Mushrooms
* 1 tbsp Dried Parsley
* 1/4 tsp Black Pepper
* 1/8 tsp Cayenne Pepper
* 1/4 tsp Turmeric
* 1 cup Cooked Yellow Split Peas (cook first)
* 2 cup Cooked White Or Brown Rice (cook second, I suggest basmati rice with a pinch of saffron)
* 1 x 16-oz Jar Grape Leaves
* 1 cup Water

To Cook:
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350F degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Make sure not to cook longer than 25 minutes or they are like trying to eat wax paper (trust me on this).

Feta Chicken Burgers

Poultry Cookout Low Carb Dinner
Submitted by TANGY613

Low carb and great for cooking out!
20 Minutes to Prepare and Cook


Ingredients




1 lb ground chicken
6 oz crumbled feta
2 tbsp ground oregano
1/4 tsp salt
1/4 tsp garlic powder


Directions


Preheat grill or broiler. (You can also use a George Foreman grill)
Mix all ingredients well and form into 4 individual patties.
Grill or broil patties until internal temp. of burgers reaches 165 degrees F, or about 7 to 8 min. per side.
Yields 4 servings (or 4 patties).

Number of Servings: 4

Recipe submitted by SparkPeople user TANGY613.
Number of Servings: 4

Chicken and sausage Gumbo
(this takes at least 2 hours to prepare,
makes alot to freeze for later and
can half the receipe of course!)

3 pounds chicken cut in small pieces..I use skinless boneless breasts but I think thighs would be better.
2 pounds smoked sausage cut .5 inch thick (some folks brown these first)
16 ounce jar of roux mix..I use richards in oil, (which is browned flour)
2 quarts of fresh trinity (I use guidry's)
or (3 cups chopped onions, 2/3 c green onion tops, small bell pepper,
1/2 c. celery, garlic and 1/3 c. chopped parsley...you can use the frozen Seasonings for stews use 3 packages then and add some garlic)
64 ounces of chicken broth
64 ounces of water
2 ounces of kitchen bouquet browning sauce (Optional)

season chicken with salt cayenne pepper, black pepper and garlic powder overnight...I did this the day that I made the gumbo.
In a very large pot bring 1/2 gallon of water to boil and
add the jar of roux, boil for at least 20 minutes to ensure the roux is completely dissolved, I used an emulsifier, hand beater in the pan to ensure it was all broken up.
Add 1/2 gallon of chicken broth and boil another 15 minutes
add the chicken and veggies and boil over med. heat 30 minutes uncovered.
add sausage and boil another 15 minutes.

serve over rice, some have potato salad to eat with it as well.
(I use a rice cooker and it takes about 30 minutes to cook)


There are many variations of this, seafood has oysters and crab claws
okra, I have even heard of whole eggs!

enjoy!
bizi

3 cups nonfat beef broth or nonfat vegetable broth or nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5. All very good. You can customise it a bit.

miracle fat burning soup

6 tomatoes, about 3 pounds diced
2 cucumbers peeled, halved, seeded and diced
1 jar 6oz roasted red peppers drained
2 jalapeno peppers seeded and diced
2 cloves garlic, minced
1 onion chopped (don't know the kind or size)
1 Tbs lime zest
2 cups tomatoe juice or v8
1/2 c. lime juice2 tsp. cumin
1 1/2 tsp. salt
1/2 tsp cayenne
1/2 chopped fresh cilantro

In large bowl combine tomatoes, cucs, red peppers, jalapenos, garlic onion and lime zest. Divide and reserve 3 cups of mixture.
to remaining mixture add juice, lime juice, cumin, salt, cayenne. Puree in a food processor or blender, in batches until smooth. In a very large bowl combine puree and cilantro and reserved tomatoe mixture. refridgerate at least 8 hours or overnight to allow flavors to blend. serve cold.
makes about 12 cups. About 60 calories per cup.

2 cups dry pinto beans,
2 cups chopped onion
2-3 tbsp shoyu
kidney beans, or black beans, soaked
2 cups chopped lettuce
3 tsp. chili powder
2 cups cooked medium grain brown rice
1 cup chopped tomatoes
1 tsp salt
10 corn tortillas salsa
1/8 tsp. cayenne
Juice of one lime
2 tbsp. olive oil
several dashes kelp

Cook the beans and add the onion during the last 20 minutes, or sauté the onion separately in a the olive oil for added flavor. Drain the beans and save the cooking liquid. While the beans are still hot, mix in the seasonings to balance the flavors. Mash most of the beans with a masher, fork, or food processor. *** a little of the reserved cooking liquid to bring the beans to a thick, but spreadable consistency. Leave some beans whole in the mixture, for varied texture. (Save extra liquid for soups and sauces. It may be frozen.)
Heat the tortillas for 10 seconds each on a hot ungreased griddle or in a frying pan. Put a few spoons of beans in the lower center of each tortilla, along with a few spoons of rice. Add lettuce, tomatoes, avocado, 1/8 tsp. of lime juice, and salsa. Fold one side of the tortilla across the mixture, then the bottom, then the other side.

Nutrition Analysis per serving (1/10 recipe):

Diet Direction: Balancing (66% carb, 14% protein, 20% fat. To make the recipe cleansing cook the onions with the beans with no olive oil added (76% carb, 15% protein 9% fat). To make the recipe building add 1 cup of beans, 5 cups lightly fried tofu, and 2 sliced avocadoes (42% carb, 24% protein, 36% fat)

Ingredients:

Pinto Beans are popular in Mexico and southwestern United States and have been used for a long time in Latin America. They are high in fiber, calcium, iron, phosphorus, and potassium, selenium, and folate. They also contain a fair amount of B-complex vitamins. They are high in protein, but must by complemented with grains, dairy, nuts, or seeds to create a complete protein. Simply combining pinto beans and a corn tortilla is an easy way to achieve this.

Brown Rice has been used for at least 5000 years all over the world. It is popular in Asia. Along with being high in nutrition, it is a sustainable crop to grow. There are rice paddies that have been continuously farmed for over 2000 years! Brown rice is hypoallergenic, high in fiber, phosphorus, potassium, B vitamins, selenium, manganese and magnesium. It is purported to prevent cancer, help manage diabetes, decrease weight, and lower cholesterol.

New Orleans BBQ shrimp

1 t garlic powder
1 t onion powder
1 t dried basil ( fresh would be better!)
1/2 t dried thyme
1/4 t cayenne pepper
1/3 t paprika- hungarian
1 t black pepper fresh ground
1/2 c butter, salted
4 large cloves of garlic minced
3 T worcestershire sauce
1 pound raw shrimp peeled
1/4 c dark beer (I used guiness, think I would use a cream stout next time)

Mix all dry ingredients to gether and set aside.
melt butter in large skillet over low med heat and add garlic and
cook until fragrant about 1 minute.
Add shrimp and cook 2 minutes stiring to evenly cook the shrimp
mix in the spice mixture and cook another 2 minutes pour in the worcestershire sauce and beer and simmer another minute.

Immediately serve over 1/2 cup of rice....which is optional of course!
we used french bread to sop up the extra sauce!
serves 2-3 people

Awesome Thanks so much!