Please mark your receipes as low calorie or weight watchers or low carb to help us all out!
thanks
bizi

Oriental Hot 'n' Sour Soup
Submitted by: William Anatooskin
"Easy to make and to be enjoyed anytime."

Prep Time:10 MinutesCook Time:30 MinutesReady In:40 MinutesServings:Scaled to 4


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INGREDIENTS:
4 cups chicken broth
2-1/2 slices fresh ginger root
1/2 teaspoon whole black peppercorns
3 fresh green onions, chopped
1/2 red bell pepper, diced
1/2 cup fresh sliced mushrooms
1/4 cup bamboo shoots
1/4 cup rice vinegar
1 teaspoon chili powder
1 teaspoon sesame oil

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DIRECTIONS:
In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer uncovered for 20 minutes.
Strain broth, discard ginger root and peppercorns. Return strained broth to pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice wine vinegar, chili powder, and sesame oil. Simmer for 10 minutes or until vegetables are just tender.

Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 55
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 1010mg
Total Carbs: 4.1g
Dietary Fiber: 1.1g
Protein: 2.9g

Tom Ka Gai (Coconut Chicken Soup)
Submitted by: Holly

Photo by: LynnInTokyo "The quintessential Thai soup."
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:20 MinutesReady In:35 Minutes
Servings:6

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INGREDIENTS:
3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 tablespoon cayenne pepper
1/2 teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

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DIRECTIONS:
Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
Sprinkle with scallions and fresh cilantro and serve steaming hot.

Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 433
Total Fat: 41.1g
Cholesterol: 38mg
Sodium: 787mg
Total Carbs: 5.6g
Dietary Fiber: 1.7g
Protein: 14.8g

I make my crust first with 1 stick softened butter, 3/4 cup almond flour, 1/4 cup golden flax meal, Blend of 1 cup xilitol/splenda ....mix well and press into your cheesecake pan, set aside
Then I blend 5 bricks full fat cream cheese (softened) with 3/4 cup xilitol and 1/2 cup of splenda ( I use contentrate) and a tsp vanilla, 5 eggs, 1/2 cup heavy cream and 1/2 cup sour cream....blend well and pour into pan on unbaked crust and place in a water bath ( another pan with water coming halfway up cheesecake pan) and place into oven preheated to 300 for exactly 70 minutes, then turn oven off leaving cheesecake in oven until oven cools, then chill in fridge a few hours and eat
I sometimes slice fresh strawberries sweentened with same sugar alcohol mix to taste and thicken with thick n thin not starch and set aside for those who want topping
Enjoy!
My family that does not eat low carb love this!
I am not sure of all the nutritional info but know it is no more then 5 carbs for a good sized slice, serves 12!

Dil and I just come up with a killer cinnamon rolls, carbquilk mixed with carbcountdown milk and about a stilck of butter, mix into sticky dough, then roll out, mix 1/2 cup splenda with 1/2 cup Xilitol and 2 tbs cinnamon and sprinkle over dough, roll up and cup into small 2 oz rolls, then take a brick of cream cheese mix with vanilla, sugar mix, and heavy cream to taste and frost warm rolls with CreamCheese frosting, YUM!!
Enjoy!
Cream cheese frosting,
I never measure, just take a block of cream cheese and use flavered davincis (liquid flavored splenda) of choice and heavy cream, sugar alcohols, (if you blend 2 of them together you lose bitter aftertaste) to get right consistancy.

Peach cobbler
One cup each of carbquik, 1 cup carb countdown milk, and a cup of sugar blend of Xilitol/splenda mixed well.
Melt a stick of butter not marg in a 9x12 baking pan, with oven set to 350 and pour mixture into melted butter, then pour 2 -12 oz cans of carb select sliced peaches into pan and bake until browned and bubbly and serve warm with a little heavy cream
This is the easiest dessert so far, makes almost 4 1 cup servings!
Hope you enjoy!
Carb count less then 6 per serving.
You can buy carbquik at netrition.com, it is about 2 carbs per cup I thinK!

Low-Carb Breakfast Scramble

Start your day with a filling breakfast. But don't trash your carb-count. This is diabetic friendly.

Serving Size: 2
Main Ingredient: Eggs
Categories: Breakfast, Brunch, Sandwiches, Simple - Easy, Quick, Saute, Low Fat, Vegetarian, Diabetic, Low Sugar

-= Ingredients =-
1/2 cup Egg Substitute
1/2 cup Low-fat cottage cheese
1 tablespoon Soy protein powder
~~ -- Non-stick spray -- ~~
2 strips Turkey bacon ; - cooked & crumbled
1 teaspoon Parsley ; - or cilantro, chopped
1 large Low Carb Tortilla
1/4 cup Salsa ; - Choose your heat level

-= Instructions =-
Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.

When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.

Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.

Serve immediately.

Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Easy recipe software. from bigoven
Try it free at: http://www.bigoven.com

Abby's Chicken Rollatini
Submitted by: Kris McFadden
"Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:4 (change)

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INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Thai Red Chicken Curry
SUBMITTED BY: THEKNACKEREDCHEF


PHOTO BY: VIBHER "This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!"
Original recipe yield: 4 servings

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.







NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 269

Total Fat: 15.7g
Cholesterol: 59mg
Sodium: 139mg
Total Carbs: 11g
Dietary Fiber: 2g
Protein: 25.4g


About: Nutrition Info

Powered by: ESHA Nutrient Database

Spinach Lasagna...minus the noodles lol
(my receipe!)

1 pound ground beef
3 (14 oz)cans of sliced stewed tomatoes, drained
1 package of frozen chopped spinach...thaw and heat in microwave until hot
24 oz cottage cheese, i use small curds
2 cups of shredded Italian 4 cheeses
1/4 cup parmesan cheese
2 tablespoons italian spices
2 tablespoons basil, dried but fresh would be better!
1 teaspoon garlic powder or more to taste
salt and pepper to taste.

Brown beef and add 2 cans of tomatoes and 1/2 carton of cottage cheese, add spices and simmer down until liquid is almost gone...will be a reddish color and the cottage cheese will liquidfy.
Put thawed/hot spinach in cassorale 9x13 dish, add the meat mixture,over the spinach and add the last can of tomatoes, parmesan cheese and mix in pan to distribute.
then spoon on the remaining cc and cover with shredded cheese.
don't mix again.
bake at 400 degrees for 15 minutes until bubbly and then broil for a few minutes until top browns a bit.

Enjoy!