PurpleBobKat
Full Member
Jeanette. I'm so glad you liked it!! Hope you enjoy the broccoli - its currently my fav veg recipe.
Just Recipes!
- Thread starter DQ
- Start date
Broox159
Full Member
I want to try this for dinner tonight. Is it ok on Induction and can anyone tell met he carb count?
spottydoris
Determined to succeed!
Hey, don't think it's OK for induction...
Supposed to steer clear of onions, nuts are a no no and yogurt is too.
Sorry!
xx
Supposed to steer clear of onions, nuts are a no no and yogurt is too.
Sorry!
xx
shellsmithcat
Silver Member
Stuffed bake mushrooms
I had to share this had for my Brunch this morning
1 large flat mushroom (mine weighed 111g)
30g mozzarella
65g pancetta cubes
37g pesto verde
20g spinach
1tbsp sour cream
Whizz mozzarella, pancetta, pesto and spinach in a mixer or blender for a couple of seconds to combine (you don't want it mushy). Fill the mushroom with the mix , bake at 190 for 15/20 mins. Top with sour cream and enjoy.
Net carbs 5.97 but is a meal in itself
Served mine with x2 eggs and x2 cherry toms
I had to share this had for my Brunch this morning
1 large flat mushroom (mine weighed 111g)
30g mozzarella
65g pancetta cubes
37g pesto verde
20g spinach
1tbsp sour cream
Whizz mozzarella, pancetta, pesto and spinach in a mixer or blender for a couple of seconds to combine (you don't want it mushy). Fill the mushroom with the mix , bake at 190 for 15/20 mins. Top with sour cream and enjoy.
Net carbs 5.97 but is a meal in itself
Served mine with x2 eggs and x2 cherry toms
Beth3107
Full Member
strawberry crunch icecream
600ml pot of double cream
1 - 2 tbsp zero carb maple syrup available on lowcarbmegastore
tiny splash of vanilla essence
1 x strawberry atkins bar
whip it all together
when cream whipped crumble in the strawberry atkins bar and fold in.
pour into a suitable container and freeze.
approx 12g carbs
approx 5 generous servings so rougly 2.4g carbs per serving.
600ml pot of double cream
1 - 2 tbsp zero carb maple syrup available on lowcarbmegastore
tiny splash of vanilla essence
1 x strawberry atkins bar
whip it all together
when cream whipped crumble in the strawberry atkins bar and fold in.
pour into a suitable container and freeze.
approx 12g carbs
approx 5 generous servings so rougly 2.4g carbs per serving.
Beth3107
Full Member
Another meatloaf recipe. lol
thought id put one on here even tho there are a few meatloaf recipes, bot fed up of beef so this is a nice change, also a bit random but i was just using what i could find in the fridge and using things up. lol
Pork and Lamb Meatloaf
500g mince pork
500g mince lamb
4 spring onions really finely chopped
fresh chives finely chopped
tesco cooked crispy bacon
schwartz "season all" spice mix
onion granules
1 egg
small dollop of wholegrain mustard
colac zero carb ketchup (if using regualar ketchup make sure u check carbs!)
mix lamb and pork together in a large bowl. mix in finely chopped spring onions and chives, finely chop cooked bacon (i used scissors it was easier) and mix in ith the meat. add a generous sprinkle of the spice mix and onion granules. beat egg and add to mixture. kneed well.
line a loaf tin with baking paper. and add meat, being sure to pack down well (i had some left to make a few meatballs which i fried seperately)
cover ith foil and cook for 45 mins.
remove foil, and drain away as much fat as possible, spread no carb ketchup over the top (and i added sliced mushrooms too)
and put back in oven for 30 mins.
was probably the best meatloaf ive made and was more of an accident as i was using things up. i had it with some spinach and brocolli which i cooked in butter and garlic .
(freezes well btw)
yum yum
thought id put one on here even tho there are a few meatloaf recipes, bot fed up of beef so this is a nice change, also a bit random but i was just using what i could find in the fridge and using things up. lol
Pork and Lamb Meatloaf
500g mince pork
500g mince lamb
4 spring onions really finely chopped
fresh chives finely chopped
tesco cooked crispy bacon
schwartz "season all" spice mix
onion granules
1 egg
small dollop of wholegrain mustard
colac zero carb ketchup (if using regualar ketchup make sure u check carbs!)
mix lamb and pork together in a large bowl. mix in finely chopped spring onions and chives, finely chop cooked bacon (i used scissors it was easier) and mix in ith the meat. add a generous sprinkle of the spice mix and onion granules. beat egg and add to mixture. kneed well.
line a loaf tin with baking paper. and add meat, being sure to pack down well (i had some left to make a few meatballs which i fried seperately)
cover ith foil and cook for 45 mins.
remove foil, and drain away as much fat as possible, spread no carb ketchup over the top (and i added sliced mushrooms too)
and put back in oven for 30 mins.
was probably the best meatloaf ive made and was more of an accident as i was using things up. i had it with some spinach and brocolli which i cooked in butter and garlic .
(freezes well btw)
yum yum
ClaireCat
On a mission for boobs!
The Best Coronation Chicken Ever!!!
Ingredients
Cooked chicken
2tsp masala curry paste
single cream
Spring onions
(optional carbs - 2tsp branston pickle)
I fried the onions in some oil, added the chicken and cooked until the chicken was warm. Then I added the curry paste and the pickle then topped up with the cream.
Can I just say, I was delicious! Curry paste is definitly the way to go!
Without the pickle it'd have been 4g carbs, or 10g with.
Ingredients
Cooked chicken
2tsp masala curry paste
single cream
Spring onions
(optional carbs - 2tsp branston pickle)
I fried the onions in some oil, added the chicken and cooked until the chicken was warm. Then I added the curry paste and the pickle then topped up with the cream.
Can I just say, I was delicious! Curry paste is definitly the way to go!
Without the pickle it'd have been 4g carbs, or 10g with.
Seraphine
Full Member
Here's two new dessert recipes. I apologise that they aren't in UK measures (I'm from Canada and we use cups and spoons for measures rather than weighing things, but I know there's some conversion charts that can help with this if you don't have measuring spoons).
Low Carb Cheesecake
Serves 12
Butter for the pan
2 pounds of cream cheese (room temperature)
1 1/2 cups Equal Spoonful (or Splenda)
4 large eggs (room temperature)
zest of 1 lemon, minced, optional
zest of 1 orage, minced, optional
2 tablespoons of heavy cream
1 teaspoon of pure vanilla extract
protein: 8.2g fat: 28g carbs: 4g
Preheat oven to 350 and butter a 9 inch springform pan.
Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with plastic wrap and refrigerate overnight up to 3 days.
_________________________________________________
Chocolate Peanut Butter Cups
I love peanut butter and chocolate--probably my fav combo of food!!! These are pretty tasty!! The recipe says it makes 10 but I can get at the most 8 out of the ingredients. I only make 6 now so they are a pretty good size!
Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)
Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.
Low Carb Cheesecake
Serves 12
Butter for the pan
2 pounds of cream cheese (room temperature)
1 1/2 cups Equal Spoonful (or Splenda)
4 large eggs (room temperature)
zest of 1 lemon, minced, optional
zest of 1 orage, minced, optional
2 tablespoons of heavy cream
1 teaspoon of pure vanilla extract
protein: 8.2g fat: 28g carbs: 4g
Preheat oven to 350 and butter a 9 inch springform pan.
Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with plastic wrap and refrigerate overnight up to 3 days.
_________________________________________________
Chocolate Peanut Butter Cups
I love peanut butter and chocolate--probably my fav combo of food!!! These are pretty tasty!! The recipe says it makes 10 but I can get at the most 8 out of the ingredients. I only make 6 now so they are a pretty good size!
Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)
Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.
ClaireCat
On a mission for boobs!
OMG these sound lush!!! Must buy all of the above ingredients in asda on my way home from work!
Seraphine
Full Member
Unsweetened chocolate is easy to come by in North America (it's called baking chocolate). If you can't find any here, just buy the lowest carb chocolate you can find and adjust the splenda.
Off to look for unsweetened chocolate online!
I haven't made them in a while as they are terribly moreish... it's tempting to eat the whole batch!
Off to look for unsweetened chocolate online!
I haven't made them in a while as they are terribly moreish... it's tempting to eat the whole batch!
Seraphine
Full Member
This is the one I used to bring in from Canada - Bakers Chocolate with no sugar. Here's a UK source, but I plan on asking my mum to send me some!
Buy Baker's Unsweetened Chocolate online in the UK and in London
Buy Baker's Unsweetened Chocolate online in the UK and in London
ClaireCat
On a mission for boobs!
Made some! And mostly made up the measurements because I was too lazy to check equivilents! lol!
I just used some dark chocolate I had in the cupboard. 56g carbs per 100g! Crazy carby!!!! However, I only put in about 20g of chocolate, and I managed to make 8 of them, so thats not bad.
I think, carb wise, I'm looking about 3g carbs each. Ive got them in the freezer. I also used Da Vinci butterscotch sweetener instead of splenda.
They do look delish - cant wait til they're frozen! Thanks for the recipe!
I just used some dark chocolate I had in the cupboard. 56g carbs per 100g!
Crazy carby!!!! However, I only put in about 20g of chocolate, and I managed to make 8 of them, so thats not bad.I think, carb wise, I'm looking about 3g carbs each. Ive got them in the freezer. I also used Da Vinci butterscotch sweetener instead of splenda.
They do look delish - cant wait til they're frozen! Thanks for the recipe!
shellsmithcat
Silver Member
As requested by Susie Fish pie
I made enough for 4 but per person I'd say-
1 White fish fillet (cod, haddock etc)
2 tbsps double cream
2 tbsps water
80g broccoli cut into bite size florets par boiled
100g cauliflower cooked
25g cheddar
I simmered the fish in the cream and water with seasoning until the fish was cooked and starting to flake
Mash up the cauliflower with the cheese to make cauli mash
Place flaked fish and some or all of the liquid in a suitable sized dish, mix in the broccoli then top with the cauli cheese bake in oven at about 180 until the top is a lovely golden brown colour about 20 mins
I often have fish pie with leek instead of broccoli, you can also add prawns and salmon if you like it. Also nice with chopped parsley or a hint of mustard. It's one of them meals you can chop and change depending on how you feel - I'm going to try a chicken and asparagus version.
Sent from my iPhone using MiniMins
I made enough for 4 but per person I'd say-
1 White fish fillet (cod, haddock etc)
2 tbsps double cream
2 tbsps water
80g broccoli cut into bite size florets par boiled
100g cauliflower cooked
25g cheddar
I simmered the fish in the cream and water with seasoning until the fish was cooked and starting to flake
Mash up the cauliflower with the cheese to make cauli mash
Place flaked fish and some or all of the liquid in a suitable sized dish, mix in the broccoli then top with the cauli cheese bake in oven at about 180 until the top is a lovely golden brown colour about 20 mins
I often have fish pie with leek instead of broccoli, you can also add prawns and salmon if you like it. Also nice with chopped parsley or a hint of mustard. It's one of them meals you can chop and change depending on how you feel - I'm going to try a chicken and asparagus version.
Sent from my iPhone using MiniMins
