MM Warriors Recipes

[disneyeveryyear]

Meditteranean Chicken

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Meditteranean Chicken

4 chicken breasts (skinless works fine)
1 basket grape tomatoes
2 T capers
16 Kalamata olives, sliced longwise in 2
4 T olive oil
sea salt and pepper
feta cheese crumbles - optional

Preheat oven to 375
On stovetop (preferrably in oven safe skillet or paealla pan) heat olive oil and brown chicken breasts on both sides
Meantime, in a bowl, mix rinsed tomatoes, rinsed capers, olives and 2 T olive oil
Remove chicken from stovetop, pour tomato mixture on top
Sprinkle with sea salt and ground pepper
Bake for about 20 minutes or until tomatoes have begun to darken some and crinkle up some, releasing juices, and chicken is cooked through

Serve with crumbled feta cheese on top for a real Meditteraen treat

This is wonderful with the mashed cauliflower I posted on the thread.

 

[disneyeveryyear]

Pumpkin Bake

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I got this from Linda Sue's site. With fall coming on, this sounds perfect.

8 ozs. reduced fat cream cheese
5 eggs
1/2 c granular Splenda or about 12 drops liquid Splenda (Sweetzfree)
15 oz. can pumpkin (not pumpkin pie filling)
1 1/2 t pumpkin pie spice
1 t cinnamon

Beat softened cream cheese until smooth. Add remaining ingredients and beat well. Pour into 6x8" greased glass baking dish. Bake at 350 about 40 minutes or until center feels firm and knife inserted in the center comes out relatively clean. Cool, then chill before serving. Top with a dallop of whipped cream.

Serves 6
With granular Splenda 6 net carbs
With liquid Splenda 4 net carbs

 

[disneyeveryyear]

Peanut Butter Flaxseed Hot Cereal

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Prep Time: 3 minutes
Ingredients:

* 1/4 C flax seed meal
* 1/2 C boiling water
* 2 T peanut butter
* 1/4 t cinnamon

Preparation:
Note that a half recipe would be 2 T flax meal, 1/4 C water, and 1 T peanut butter.

1) Pour boiling water over flax seed meal and stir well.

2) Stir in peanut butter and cinnamon.

3) Let thicken for 1 to 2 minutes. Eat.

Nutritional Analysis: Each recipe has 5 grams of effective carbohydrate plus 10 grams of fiber, 14 grams protein, 29 grams fat, and 351 calories.

 

[disneyeveryyear]

Ratatoulle -

1 eggplant
1 package frozen peppers (use fresh - red, green, yellow if you are on the mainland!!) I use a lot of frozen veggies in Hawaii
10 mushrooms sliced
2 zucchini
1 onion chopped
garlic I used a big scooped out of a jar of crushed -(to taste)
one cup of crushed canned tomatoes
1 Tablespoon Italian seasoning - or to taste
salt and pepper

If you like your tomato a bit sweeter add a packet of Splenda

Can easily double the recipe

Put in crockpot and let simmer for the day

 

[disneyeveryyear]

Tuna Muffins

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This recipe courtesy of LindaSue

TUNA OR SALMON MUFFINS
2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

 

[disneyeveryyear]

Creamy Ham and "Potato" Casserole

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CREAMY HAM AND "POTATO" CASSEROLE
2 pounds frozen cauliflower
8 ounces low fat cream cheese
1/4 cup lite sour cream
1 1/2 ounces green onion, chopped, 1 bunch
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces sharp low fat cheddar cheese, shredded
12 ounces ham, diced, about 2 cups
Paprika or Spicy Seasoning Salt for garnish

Cook the cauliflower until very tender; drain well. Roughly cut the florets into small pieces, but keep them a bit chunky. Put them in a greased 2 1/2-3 quart casserole with a lid. Blend in the cream cheese, then stir in the sour cream, green onion, salt, pepper, cheese and ham. Mix well. Adjust the seasoning if necessary. Go easy on the salt because the ham is salty. Sprinkle the top with paprika or Spicy Seasoning Salt. Cover and bake at 350º for 30 minutes. Uncover and bake another 20 minutes until browned and bubbly.

 

[disneyeveryyear]

Courtesy of Malzer Low Carb Bread

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Low Carb Bread cooked in Microwave

1/3 flax meal
pinch of sea salt
1/3 cup almond meal ( I ground up my own almonds to make this)
1/2 tsp baking powder
1 pkg of splenda
1-egg
1 Tbs of oil
1 tbs half and half

mixed all together and sprayed a round glass bowl and micro for 1 min (mine took a little longer)

Should be a free food!!!

 

[disneyeveryyear]

Sugar Free Taco Seasoning

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I just found this on another thread - so copied it. This is what I make in a large batch to have on hand for taco meat, either turkey or lean ground beef.

I add some dried cilantro, too.

TACO SEASONING

ingredients:
2 T chili powder
1-1/2 T cumin
1-1/2 T paprika
1 T onion powder
1 T garlic powder
2 tsp oregano
1/2 tsp red pepper flakes

Just put everything in a container and shake to combine! To make taco meat, mix 3 T of the mixture with 1 lb of ground meat and salt to taste. Just brown the meat, add the seasonings and 1/4 cup of water, and simmer for 5 minutes.

Recipe is adapted from 500 Low Carb Recipes by Dana Carpender.

 

[disneyeveryyear]

Pumpkin Sausage Soup

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I PROMISE it doesn't taste like pumpkin. Awesome, rich and filling. This recipe thanks to another forum on this site.

12 oz. tube Jimmy Dean Hot Sausage (I used 1 lb. regular and added pepper flakes)
1/2 c. diced onion
1 clove minced garlic
1 T Italian seasoning
2 c. fresh mushrooms, chopped
1 15 oz. can pure pumpkin
4 c. chicken broth
1/2 c. cream
1/2 c. water
Salt and pepper

Brown sausage, drain. Add onion, mushroom, garlic, Italian seasoning. Saute until onions are soft. Add pumpkin and mix well. Stir in broth and mix well. Simmer 20 minutes. Stir in cream and water and simmer for 10-15 minutes. Salt and pepper to taste.

I think this will make 6 large/entree size servings at 2.3 carbs per serving (counting only the pumpkin since all other ingredients are free) Add some step2 crackers for a great meal.

 

[disneyeveryyear]

WHIPPED TOPPING
1 cup heavy cream
1 tablespoon sugar free instant vanilla pudding mix, dry *
Liquid Splenda equivalent to 1 tablespoon to 1/4 cup sugar, optional
Place all of the ingredients in a large, deep mixing bowl. Beat on low speed with an electric mixer until combined. Beat on high speed until thick and fluffy.
You can store the whipped topping in a plastic container in the freezer. Thaw in the refrigerator overnight or at least 8 hours before using.
I put my whipped topping in a quart size zipper bag, with one of my cake decorating tips and coupler inserted into one corner of the bag, to get the fancy look you see in the picture.
Makes 1 1/2-2 cups or about 8 servings
Can be frozen
* Or use white chocolate or cheesecake flavor pudding mix.
Per Serving: 105 Calories; 11g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per Batch: 843 Calories; 88g Fat; 5g Protein; 12g Carbohydrate; 0g Dietary Fiber; 12g Net Carbs

Although vanilla pudding mix makes the whipped cream taste a little like pudding, this is very good and would make great substitute for Cool Whip in recipes. It almost reminds me of the filling in a Hostess Twinkie (not that I'd know what that tastes like!). I also tried a batch with white chocolate pudding mix and I like that even better. It doesn't turn yellowish like the vanilla pudding mix does and it has less of a pudding flavor and more of a whipped cream taste. I think it would also work very well as a frosting for a cake if you add a little Splenda to make it sweeter. That's the white chocolate version in the photo above.
UPDATE: I just tried this with cheesecake flavor pudding mix and it may just be my new favorite flavor. It has a little more flavor than the white chocolate, but it's not quite as strong and yellow as the vanilla.
LIGHTER WHIPPED TOPPING
1 cup heavy cream
2 teaspoons sugar free instant vanilla pudding mix, dry
Liquid Splenda equivalent to 1 tablespoon to 1/4 cup sugar, optional
Prepare the same as directed above. The original Whipped Topping is very thick and would be great as a frosting on a cake or to spread on scones or muffins, but it's a little stiff to serve like whipped cream. I found that using a teaspoon less pudding mix produces a topping that's more like whipped cream or Cool Whip in thickness. The flavor won't be as strong, but it will taste more like regular whipped cream yet it will be thick and stable. As a bonus, you'll shave a couple carbs off the batch.
Per Serving: 104 Calories; 11g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs
Per Batch: 835 Calories; 88g Fat; 5g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs

 

[Barb F.]

Ok, these are so good my DH said I should contract them to the bakery here in town These require a specialty (very healthy) protein shake mix but are sooo worth it. These are with the banana nut mix but I have the Cinnamon roll one coming to do a blueberry muffin.

6 scoops Dessert Banana Nut Protein Mix
1 1/2 t baking powder
2 t pumpkin pie spice
1/2 c. almond meal/flour
1/4 t salt
2 slightly beaten eggs
1 t vanilla
4 drops liquid Splenda (or sweetner of choice)
3/4 - 1 c. water
1/3 c. veg oil or (melted)coconut oil
1/4 c. chopped nuts

Mix dry ingredients together. Add wet ingredients and blend well.
Spray muffin tins. Pour mix equally into tins. Bake 350 for about 25 minutes.

I made 6 large muffins @ 7 gr carbs each. I plan to warm and add some sf jam so it is an 11-20

These truly taste like really good bakery muffins. Enjoy!
( I order the protein shake mix through Amazon, it's a little pricey but it's a huge container and will last a long time)

 

[Seabreezes]

BAILEYS IRISH CREAM LOW CARB
Servings: 20
3 cups heavy cream
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
1 1/2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup Splenda, granular
Mix cocoa and coffee powders with sweetener. Wet mixture with a bit of the whiskey to make a smooth paste. Meanwhile, place cream in a heavy pan and cook on LOW heat until reduced to 2 1/2 cups. Cool cream to room temperature. Blend whiskey, paste, extracts and cream until smooth.
Store in fridge no more than 2 weeks.
Per Serving (excluding unknown items): 176 Calories; 13g Fat (90.0%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 49mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 1/2 Fat

 

[Daniele]

1 bag of frozen broccoli
2 tablespoons cream cheese
about 1/8 cup of half and half (splash)
salt to taste

Boil broccoli until it's soft and has about equal parts broccoli to water. Put it into a blender with the cream cheese and a little salt. The heat from the broccoli can pop the lid off of the blender so Liquefy the mixture with caution so you don't get burnt. Then add a little salt and the half and half. I serve it in a mug, it's very drinkable.

Variation: Add Parmesan and/or Romano cheese

 

[Seabreezes]

Cinnamon Splenda Nuts

2 Tablespoons butter
1 cup shelled nuts (can use a mixture)
2 Tablespoons Splenda
1/2 teaspoon cinnamon - (I use a bit more)

I melt the butter, add the splenda and cinnamon and mix in the nuts. I put it all on a cookie sheet with sides and bake them at about 300 degrees. You hve to keep stirring about every 5 minutes as you don't want them to burn, but I like my nuts toasted a bit. Probably takes about 20 minutes all together, but you have to keep checking them so they do not burn.

They can also be done in a frying pan on top of the stove, but I like mine toastier.

 

[Seabreezes]

Coconut Macaroons

2 cups unsweetened coconut
4 egg whites, beaten
1 tsp vanilla
1 cup Splenda

Bake at 325 for 15 mins.

They tasted just like the inside of mounds. I'm sure you could come up with some way to incorporate chocolate in there,too

 

[Seabreezes]

CHILI –


I use one can of black soy beans for each pound of meat. I used one smaller sized can of crushed tomatoes, chopped up onion and a bag of frozen peppers. You probably have access to fresh ones and I would use those. I also put a big spoonful of crushed garlic in and then add lots of chili powder. I then simmer it in the crock pot all day. I brown the meat and onion together before putting it in the crock pot. Taste test to see if it spicy enough for you – go slowly on the chili if you do not like spicy. It takes a while for the beans to get the flavor in them.

 

[Carol-Fish]

I found this recipe on another site and thought it looked good

Baked Black Soybeans
(Makes 6 qts./24 1 cup servings)

4C dried black soybeans (soaked overnight) -- yields 11+ cups cooked beans
2 cans Diet Rite Cola
1TB guar gum
2 8oz. can tomato sauce
½C brown mustard
½C erythritol
½C molasses
1TB minced garlic (I use Tastefully Simple’s Garlic Garlic)
4tsp. liquid smoke
2tsp. liquid Splenda (equiv. to 11/3C. of sugar sweetness)
2tsp. salt
2lb. ground sirloin, browned (approx. 3 C cooked)
2lb. bacon, cooked until crisp and crumbled (approx. 2C cooked)
1 large onion, diced

Gently boil black soybeans in water 2x the level of the beans for 3-4 hours (beans will be a bit firmer than traditional baked beans) in a 6-8 qt. stockpot.

While beans are cooking, pour cola into a medium saucepan, then whisk in guar gum until dissolved. Over low heat add tomato sauce, mustard, erythritol, molasses, liquid smoke, Splenda, salt, and garlic and heat until the mixture comes to a gentle boil--stirring frequently.

Brown ground beef and crumble, drain. Fry or bake bacon until crispy, crumble into small pieces.

Once beans are fully cooked, drain and add back to pan. Add meats and diced onion, then cover in sauce and stir well. Allow to simmer for at least one hour.

 

[zumbalaura]

I found this receipe in my Clean Eating magazine and I am going to make this for Thanksgiving sounds really yummy.....

Spiced Pumpkin Mousse

2 15 oz cans 100% pure pumpkin puree (not pumpkin pie filling)
1 1LB. Package silken tofu, drained well
1/2 cup pure maple syrup (i'm thinking I might use walden farms)
1 1/2 tsp ground cinnamon
3/4 tsp ground giner
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
1/2 cup nonfat plain greek-style yogurt
1 oz dark chocolate, cut into thin shards (about 1/4 cup)

Instructions:

One: In the bowl of a food processor, combine pumpkin and tofu. Process until combined, about 30 seconds. Add syrup, cinnamon, giner, nutmeg, cloves and salt. Process until combined, about 30 seconds more.

Two: Transfer mousse to a resealable container, cover and refrigerate for at least 4 hours.

Three: Drain any water that has accumulated from mousse. Give it a quick stir and scoop 1/2 cup mousse into each of 10 small glasses or ramekins. (you may have some mousse left over) Top each serving with 2 tsp yogurt and 1 tsp chocolate. Keep refrigerated until ready to serve.

Each serving is: Calories: 130 Fat: 3.5 Sat. Fat: 1.5, Carbs: 22 g, Fiber: 4 g, Sugars: 14 (unless you use SF syrup), Protein: 4g, Sodium: 60 mg, Cholesterol: 0 mg.

 

[Seabreezes]

Black Bean Chicken Salad:

in large bowl combine:
6 cups torn lettuce
1 1/2 cups cooked chicken breast
1 can rinsed and drained black beans
1 cup chopped tomatoes
1 cup chopped green pepper
1/2 cup sliced onion
1/2 cup shredded cheddar cheese

.
In blender combine 1/4 cup fresh minced cilantro,
1 tbsp cider vinegar
1 tbsp olive oil,
1 tbsp lime juice,
1/2 tsp grated lime peel
1 clove minced garlic,
salt
pepper
1/4 tsp chili powder
....process till smooth and toss with salad to coat.

Serves 4

one serving is about 2 cups, 26g carbs and 10 g fiber plus 28g protein!! 298 calories

 

[Seabreezes]

BLACK BEAN SOUP

saute chopped onion
yellow and red peppers
and 4 italian sausages removed from the casing

in 2 tbsp butter and some olive oil

sprinkle 1 tsp garlic powder over.
Add 4c chicken broth,
1/2 tsp cumin
1 can drained, rinsed black beans..

.simmer covered 30 minutes then pulse in blender 10-15 seconds.

Add another can black beans and another 1/2 tsp cumin and simmer 15-20 minutes more. Season with salt and pepper to taste and serve with dollup of sour cream and if you like it spicy, some red pepper flakes!