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geordiegirl
Full Member
West African Chicken - 229531 - Recipezaar
counts the carbs though please ,
my mum used to make this for us , its delish
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counts the carbs though please ,
my mum used to make this for us , its delish
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geordiegirl
Full Member
variation on the cheeseburger pie ......... i made spicy mince and mushroom then layered with cauli mash and cheese , its in the oven now and smells devine
i got some spices in a little pack , they are to make your own meatballs but i made the mince up as stated , fried it and then pressed into a pyrex dish in stead of making in to balls , 2.3 carbs for the pack but i only used just over half
made the mash with a little butter , no cream thou , and then mashed with a masher not pureed so its got a bit of texture to it , added the cheese and its done
i got some spices in a little pack , they are to make your own meatballs but i made the mince up as stated , fried it and then pressed into a pyrex dish in stead of making in to balls , 2.3 carbs for the pack but i only used just over half
made the mash with a little butter , no cream thou , and then mashed with a masher not pureed so its got a bit of texture to it , added the cheese and its done
StephenP
Mines a V&T Please
geordiegirl
Full Member
you only use 2 tbsp for the recipe stephen , that why i stated count the carbs cos it varies so much
if a person has had very low carb day they can enjoy this recipe no problem for their evening meal
if a person has had very low carb day they can enjoy this recipe no problem for their evening meal
geordiegirl
Full Member
maybe if you are going to eat the whole thing to yourself LOL ...... it serves 4 portions
when portioned out it's not bad carb wise and is very tasty , serve with greens or a green side salad
when portioned out it's not bad carb wise and is very tasty , serve with greens or a green side salad
ditzeeblonde
Call me Linzi...
EGG AND SAUSAGE [STRIKE]MC[/STRIKE]MUFFINS
Makes 12 muffins
(per muffin: 1g carb)
Great for on the go, make sure you use low carb sausages, you can also add sauteed mushrooms or onions to the mix.
These muffins can be frozen & reheated in the microwave.
455g sausages
12 large eggs
120ml whipping cream
120ml water
1/4tsp sea salt
170g grated cheddar
Preheat the oven to 180c. Coat a 12 muffin tin with non-stick cooking spray.
Remove the sausage meat from the casings & crumble the meat into a large frying pan. Cook over a medium heat, stiring to break up the pieces, for 5 mins, or until browned. Divide meat evenly amoung the muffin cups.
In a large bowl, whisk together the eggs, cream, water & salt. Pour over the sausages & top with cheese.
Bake for 20-30 mins until the eggs are cooked thru. Cool slightly & remove from the tins.
Makes 12 muffins
(per muffin: 1g carb)
Great for on the go, make sure you use low carb sausages, you can also add sauteed mushrooms or onions to the mix.
These muffins can be frozen & reheated in the microwave.
455g sausages
12 large eggs
120ml whipping cream
120ml water
1/4tsp sea salt
170g grated cheddar
Preheat the oven to 180c. Coat a 12 muffin tin with non-stick cooking spray.
Remove the sausage meat from the casings & crumble the meat into a large frying pan. Cook over a medium heat, stiring to break up the pieces, for 5 mins, or until browned. Divide meat evenly amoung the muffin cups.
In a large bowl, whisk together the eggs, cream, water & salt. Pour over the sausages & top with cheese.
Bake for 20-30 mins until the eggs are cooked thru. Cool slightly & remove from the tins.
ditzeeblonde
Call me Linzi...
They've just come out the oven. look & taste divine!
ditzeeblonde
Call me Linzi...
Grilled spinach with four cheeses
Makes 6 servings (2g carbs per serving)
60g grated Gruyere cheese
115g ricotta cheese
60g crumbled gorganzola (or any blue cheese)
2 tbsp freshly grated parmesan cheese
2 tbsp chopped fresh dill
1 large egg yolk
2 tbsp unsalted butter
1 garlic clove, crushed
570g ready to use spinach
Preheat grill & lightly butter a (11x7) in baking dish.
In a large bowl, mix the Gruyere, Ricotta, Gorgonzola & Parmesan, dill & egg yolk.
Melt the butter in a large pan over a med-high heat, Add the garlic & stir fry til fragrant. Pour into the baking dish, add the spinach to the pan & saute until wilted. Transfer to a strainer & drain well. Add to the baking dish & toss to coat with the butter. Season.
Evenly spread the spinach in the dish & dot the cheese mixture over the top. Grill about 15cm from the heat until the cheese is golden & spinach is heated.
Makes 6 servings (2g carbs per serving)
60g grated Gruyere cheese
115g ricotta cheese
60g crumbled gorganzola (or any blue cheese)
2 tbsp freshly grated parmesan cheese
2 tbsp chopped fresh dill
1 large egg yolk
2 tbsp unsalted butter
1 garlic clove, crushed
570g ready to use spinach
Preheat grill & lightly butter a (11x7) in baking dish.
In a large bowl, mix the Gruyere, Ricotta, Gorgonzola & Parmesan, dill & egg yolk.
Melt the butter in a large pan over a med-high heat, Add the garlic & stir fry til fragrant. Pour into the baking dish, add the spinach to the pan & saute until wilted. Transfer to a strainer & drain well. Add to the baking dish & toss to coat with the butter. Season.
Evenly spread the spinach in the dish & dot the cheese mixture over the top. Grill about 15cm from the heat until the cheese is golden & spinach is heated.
StephCracknell
Silver Member
Sauces from the new atkins book
Fresh Mayo (I made this and it's ok, but needs a little something, nice with chipotle tabasco)
Ok for all phases, 0 net/total carbs
1 large egg yolk
2 tsp fresh lemon juice
1 tsp dijon mustard
1/2 tsp salt
1/8 tsp pepper
120 ml (4 fl oz) olive or rapeseed oil
Combine egg yolk, lemon juice. mustard, salt and pepper in a medium bowl. Add oil in a slow and steady stream until sauce is very thick. Serve straight away or refrigerate in an airtight container for up to 4 days. If mayo is too thick, stir in 1-2 tsp water to thin.
Aioli
Ok for ph 1-4
Makes 8 (2 tablespoon) servings
2 garlic cloves, peeled
1/2 tsp salt
2 large egg yolks
1 tsp dijon mustard
120ml (4 fl oz) olive oil
120ml (4 fl oz) rapeseed oil
Mince garlic on a chopping board and sprinkle with salt. With the blade of a heavy knife, mash that garlic and salt into a paste. Transfer to a medium bowl. Add egg yolks and mustard, mix well. Combine olive oil and rapeseed oil in a small jug. Slowly whisk in oil a few drops at a time until the mixture begins to thicken. Add oil slightly faster, pouring in a slow steady stream whisking constantly, until very thick.
Net carbs per serving 0; total carbs 0
Dill sauce
All phases, makes 12 (2 tsp) servings
120ml (4 fl oz) Mayo (from above recipe)
115g (4oz) soured cream
7g (1/4oz) chopped dill
1.5 tablespoons dijon mustard
2 tablespoons double cream
1 tablespoon lemon juice
Salt and pepper to taste
In a small bowl, whisk together mayo, soured cream, dill, mustard, cream and lemon juice. Stir in salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavours to blend.
Net carbs: 1 gram; protein 1 gram
Alfredo sauce
Phase 1-4, makes 6 (60ml/2 fl oz) servings; net carbs 2 grams
25g (1 oz) unsalted butter
350 ml (12 fl oz) double cream
50g (2 oz) Parmesan, grated
50g (2 oz) Pecorino Romano, grated
1/8 tsp pepper
Pinch ground nutmeg
Melt butter in a medium saucepan over medium heat. Add cream and simmer until reduced to 240ml (8 fl oz), about 10 mins. Remove from heat; stir in parmesan, pecorino, pepper and nutmeg until the cheese have melted and sauce is smooth. Serve straight away.
Variation:
Vodka sauce
Prepare alfredo sauce adding 3 tablespoons tomato puree and 2 tablespoons vodka to the double cream before reducing
Fresh Mayo (I made this and it's ok, but needs a little something, nice with chipotle tabasco)
Ok for all phases, 0 net/total carbs
1 large egg yolk
2 tsp fresh lemon juice
1 tsp dijon mustard
1/2 tsp salt
1/8 tsp pepper
120 ml (4 fl oz) olive or rapeseed oil
Combine egg yolk, lemon juice. mustard, salt and pepper in a medium bowl. Add oil in a slow and steady stream until sauce is very thick. Serve straight away or refrigerate in an airtight container for up to 4 days. If mayo is too thick, stir in 1-2 tsp water to thin.
Aioli
Ok for ph 1-4
Makes 8 (2 tablespoon) servings
2 garlic cloves, peeled
1/2 tsp salt
2 large egg yolks
1 tsp dijon mustard
120ml (4 fl oz) olive oil
120ml (4 fl oz) rapeseed oil
Mince garlic on a chopping board and sprinkle with salt. With the blade of a heavy knife, mash that garlic and salt into a paste. Transfer to a medium bowl. Add egg yolks and mustard, mix well. Combine olive oil and rapeseed oil in a small jug. Slowly whisk in oil a few drops at a time until the mixture begins to thicken. Add oil slightly faster, pouring in a slow steady stream whisking constantly, until very thick.
Net carbs per serving 0; total carbs 0
Dill sauce
All phases, makes 12 (2 tsp) servings
120ml (4 fl oz) Mayo (from above recipe)
115g (4oz) soured cream
7g (1/4oz) chopped dill
1.5 tablespoons dijon mustard
2 tablespoons double cream
1 tablespoon lemon juice
Salt and pepper to taste
In a small bowl, whisk together mayo, soured cream, dill, mustard, cream and lemon juice. Stir in salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavours to blend.
Net carbs: 1 gram; protein 1 gram
Alfredo sauce
Phase 1-4, makes 6 (60ml/2 fl oz) servings; net carbs 2 grams
25g (1 oz) unsalted butter
350 ml (12 fl oz) double cream
50g (2 oz) Parmesan, grated
50g (2 oz) Pecorino Romano, grated
1/8 tsp pepper
Pinch ground nutmeg
Melt butter in a medium saucepan over medium heat. Add cream and simmer until reduced to 240ml (8 fl oz), about 10 mins. Remove from heat; stir in parmesan, pecorino, pepper and nutmeg until the cheese have melted and sauce is smooth. Serve straight away.
Variation:
Vodka sauce
Prepare alfredo sauce adding 3 tablespoons tomato puree and 2 tablespoons vodka to the double cream before reducing
