MM Warriors Recipes

[Seabreezes]

Refried (Black Soy) Beans


Ingredients:
2 15-oz cans Eden Organic Black Soy Beans
6 slices bacon (cut into tiny pieces)
1 tablespoon butter
1/2 teaspoon garlic salt
black pepper to taste
chili powder to taste
2 tablespoons heavy cream

In a large skillet, cook bacon until done (but not crispy.) Set aside. (You are going to "fry" the beans in the bacon grease and bacon bits.)

Drain 2 cans of black soy beans. Put them into blender or food processor and blend until smooth. Add butter and bacon pieces to the bacon grease in the skillet and heat to melt. Add black soy bean-blended mixture, garlic salt, black pepper and chili powder. Mix thouroughly. Add cream and continue to cook on very low heat for 10 minutes or so, allowing cream to add extra thickness and creaminess.

Serves 6. 2.5 net grams of carbohydrate per serving.

This would be a free food the way Diane calculates things, I think.

 

[Seabreezes]

Pumpkin Pecan Pancakes
The "flour" for these pancakes is simply ground pecans which you can do in a food processor or blender. They won't grind as fine as flour - the "meal" has even larger "grains" than cornmeal. But it works fine and is yummy. I tried adding more pumpkin, for more pumpkin flavor, but they became a little trickier to cook through - you have to cook them more slowly. These are good, though, and got the "Husband Seal of Approval".
Ingredients:
• 1 cup pecans
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking powder
• pinch salt
• ¼ cup canned pumpkin
• 2 Tablespoons oil
• ¼ cup sugar-free ginger ale (or just water and sweetener to taste)
• Extra sweetener to taste*
• 2 eggs
Preparation:
1. Grind pecans in food processor. Add spices, salt, and baking powder and pulse until well-blended. Transfer these dry ingredients to a medium-sized bowl or quart-sized measuring cup with lip. (Note: do not try to blend the wet ingredients with dry in the food processor - it makes the batter thinner for some reason.)

2. Combine the rest of the ingredients and mix well (a fork works well).

3. Heat pan or griddle to medium heat and cook pancakes, flipping when brown.

* If you plan to serve the pancakes with sugar-free syrup, no extra sweetener is added. When serving plain, add an extra 1-2 tablespoon of sugar equivalent in a sugar substitute. I prefer liquid forms of sucralose (Splenda) which has no extra carb.
Nutritional Information: Each of six pancakes (about 4" in diameter) has 2 grams effective carbohydrate plus 2 grams fiber, 4 grams protein, and 186 calories.

 

[Carol-Fish]

1 1/2 c packed sweet potatoes, cooked, peeled and mashed
3 eggs
8 oz cream cheese, softened
1/2 c Splenda- or to taste
1 TB molasses- 16 gr carb
1 tsp vanilla
1/2 tsp cinnamon, allspice, ginger, nutmeg, cloves
1/4 c melted butter, cooled

Mix all ingredients together. Pour into greased pan (I used an 8" glass casserole dish). Bake at 350 degrees for 35-50 mins. Test by sticking knife in middle. If it comes out clean, pie is done.

This pie is best the next day after the flavors have melded and the splenda has lost it's strong taste.

 

[Carol-Fish]

Ingredients

1 large spaghetti squash (mine was about 4.5 pounds) cooked

15 ounces ricotta cheese
1 cup mozzarella cheese, grated
1 egg
1/4 cup grated parmesan cheese
1 lb chicken sausage (optional)
5-7 med tomatoes
1 small onion, diced
2 TB fresh basil, chopped
4 large garlic cloves, minced
salt and pepper
2 tablespoons olive oil

Mix together the ricotta, mozzarella and egg. Set aside. Cook the sausage, add the tomatoes, onions, basil and 2 garlic cloves. Boil for a few minutes. Then shred the spaghetti squash and fry in a pan with the olive oil and remaining 2 cloves of garlic.

Spray a casserole dish and place a half cup of sauce in the bottom. Next comes 1/2 of the spaghetti squash. Spread the ricotta mixture over this and cover with the remainder of the squash. Pour the sauce over the top and sprinkle with the parmesan and some more mozzarella if you like.

Bake in a 350 degree oven for 40 mins or until bubbly. May cover for the first half. Then uncover and resume cooking to crisp cheeses.

 

[Seabreezes]

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- browned
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
2 cans black soy beans -- drained and rinsed
1/4 cup low carb catsup
2 cloves garlic clove -- minced
2 tablespoon chili powder or to taste
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon powdered mustard
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon red pepper flakes -- to taste
1/4 cup water
1 can tomatoes with green chilies
1 teaspoon garlic salt

Brown beef and onion. Add the rest of the ingredients to a crock pot. Cook on high for one hour, reduce heat and cook for 7 or so hours until flavorful.

- - - - - - - - - - - - - - - - - -

NOTES : 6 grams of usable carbs per serving. Diane said black soy beans were free – this would be less carbs. If you want to use regular kidney beans look at the carbs on the can and re-figure.

 

[Seabreezes]

Speaking of shakes, I found a recipe in my bag for a Shamrock Shake that is supposed to taste like McD's.
½ cup light cream
½ cup water
½ teaspoon peppermint extract
1 tablespoon Da Vinci sugar free vanilla syrup
3 drops green food coloring
Put in blender with a few ice cubes.

I would think you could add the peppermint extract and food coloring to Atkins vanilla shake and have the same thing!!!

 

[Seabreezes]

I also found a mock Bailey’s that might be simpler than the other one:

1 shot of low carb chocolate syrup
2 shots of heavy cream
1 shot of rum
blend together and pour over ice or into your coffee

For a non-alcoholic drink you could use rum flavoring, too.

Robin pornounced it good!!!

 

[gettinhealthy]

1/4 cup Flax Meal
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1-2 teaspoons Butter

1.5 Carbs

Mix the dry ingredients in a large coffee cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.

Slice in half and butter or use cream cheese frosting.


I didn't have flax or almonds, so I ground up some pecans. Then added about a spoonful of the flax with the ground up pecans to make 1/4 cup.

To make a "bread" just omit flavorings, and microwave in a square container. This is a versatile recipe, so you can add any flavorings/nuts you would like to try.
You can also double or triple the recipe and put into a loaf pan and bake in the oven.

I am including the LCF link for these as there are many variations there for it. Hope it's ok.

http://www.lowcarbfriends.com/bbs/l...97336-thank-you-4-1-minute-muffin-recipe.html

 

[Carol-Fish]

This is a recipe that I tried several years ago and thought was very good. I can't find the sugar free lemon jello anymore but maybe some of you can.

No Bake Sugar Free Apple Pie

Ingredients

* 5 medium tart apples, peeled and sliced
* 1-3/4 cups water, divided
* 1 package (.3 ounce) sugar-free lemon gelatin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 package (0.8 ounce) sugar-free cook-and-serve vanilla pudding mix
* 1/2 cup chopped nuts
* 1 reduced-fat graham cracker crust ( I would make a crust with
chopped pecans, butter and splenda)
* 1/2 cup fat-free whipped topping

Directions

* In a large saucepan, combine the apples, 1-1/2 cups water, gelatin, cinnamon and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until apples are tender.
* Combine dry pudding mix and remaining water; add to apple mixture. Cook for 1 minute or until thickened. Remove from the heat; stir in nuts. Pour into the crust. Refrigerate for at least 2 hours before serving. Garnish with whipped topping. Yield: 8 servings.

 

[Seabreezes]

This came from Low Carbing and General Health - A diabetic site. (I have not tried it)

Peanut Butter Chocolate Confection

A very simple recipe, but quite tasty. I like to let it thaw just a little while, then it is softer and the flavor stronger.

5 oz regular cream cheese
1/2 cup chocolate whey protein powder
6 tbsp peanut butter
1/3 cup powdered erythritol
1/4 tsp vanilla extract

In food processor, combine cream cheese, chocolate whey protein powder, peanut butter and erythritol. Process until smooth. Turn out into an 8 x 4 inch loaf pan. Freeze. As it is hardening, score right through into 21 pieces (7 x 3).

Nutritional Analysis: 21 pieces, 1 piece:
56.3 calories; 2.8 g protein; 4.4 g fat; 1.2 g carbs

 

[Seabreezes]

This sounded too good to not put in the recipe file!!!! Thanks, Barb

Barb’s Teriyaki Marinade

lite soy sauce,
sesame oil,
sake,
hot chili garlic sauce
splenda

I marinate boneless/skinless thighs and then grill. Hubby isn't a chicken lover but he loves it like this.

 

[Seabreezes]

Cube up 8 oz. cream cheese.

Chop 1/2 cup sliced almonds.

Coat cream cheese cubes with almonds and refrig til ready to serve salad.

Either bake cubes on rack in cookie sheet for 5 min on 350 or 3 min. in pan spayed with non-stick til golden.

Lisa is serving it on salad with pomegranate seeds and balsamic vinegrette and adding pecans and pears

 

[Seabreezes]

I just made some sugar free cranberry sauce that turned out yummy! Here is the recipe:

1 12oz pkg fresh cranberries washed
2/3 c water
1 tsp grated orange peel
5 whole cloves
1/4 tsp ground cinnamon

Bring to a boil all of the above and simmer for 15-20 mins until all berries pop and the liquid is reduced to thick syrup. Remove from heat and add:

1/2 - 1 cup splenda
1 tsp vanilla extract

Add splenda to taste. Cool and refrigerate.

One person said that they used this as an appetizer by pouring it over a block of cream cheese. I'm sure they dipped things into it that we can't have like crackers or bread. It sounded very tasty, though.

 

[Seabreezes]

Low Carb Praline Pumpkin Pie

2 tablespoons hot melted butter
½ cup finely chopped pecans
½ cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can pumpkin filling (no sugar added)
¾ cup sugar substitute (recommended: Splenda)
1 tablespoon and a dash more pumpkin pie spice
1 ¼ cups heavy cream
4 eggs

Praline Crust Preparation:
Preheat oven to 350 degrees F.

Mix all crust ingredients together in a bowl. While mixture is still warm from the butter, press evenly into bottom of a deep-dish pie pan and bake for about 5 minutes or until browned.

Pie Filling Preparation:
Preheat oven to 425 degrees F.

Place all filling ingredients in a bowl and mix well with a wire whip. Pour filling into pre-baked praline piecrust.

Bake pie at 425 degrees F for only 15 minutes and then turn the oven temperature down to 350 degrees F. Continue to bake for an additional 50 to 55 minutes.

Test for doneness: Stick a toothpick in the center; if it comes out clean, the pie is done. Cool and chill before serving. Enjoy!

Make it great by topping with real no-sugar whipped cream: With an electric mixer on high, whip 1 cup heavy whipping cream, ¼ cup sugar substitute and 1 teaspoon (no-sugar added brand) vanilla until stiff peaks form. (Be careful not to over whip).

Yield: 12 servings; 4 grams net carbs per serving
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ease of Preparation: easy

 

[Carol-Fish]

Sweet Potatoes with Cream and Chipotle Sauce

I made these for Thanksgiving dinner and everyone loved them. They all agreed that I could have added more chipotle sauce as the bite was very faint. I don't add the peppers themselves as I think they might be too hot....to be truthful, we haven't even tried them as my husband, who likes hot things, tried the sauce plain and had to run for a drink. I froze the left over sauce and will use it again with this recipe or maybe in some sort of sauce for chicken.

5 cups peeled, cubed sweet potatoes

2/3 cup cream

Herdez chipotle peppers in adobo sauce (small can like small tomato sauce can)

splenda

salt

1 TB butter

Add small amount of chipotle sauce to the cream, to taste. Be careful, it is VERY HOT. Pick out the seeds as they have a lot of heat. Add enough sweetener to give a hint of sweetness.Add salt to taste. Heat in microwave until all is dissolved. Adjust seasonings. It can be a little bit hotter that you would like as the sweet potatoes will diffuse some of the heat. Toss over sweet potatoes and place all in a buttered casserole dish. Dot top with the butter. Cover and bake at 350 degrees for 30-45 mins until a fork pokes easily into the potatoes.

 

[Seabreezes]

CREAM CHEESE GINGERBREAD MUFFINS
These muffins are light and cakey in texture. They do become dense upon chilling, however, they are best served at room temperature.

8 oz cream cheese, softened (250 g)
2 eggs
11/2 cups ground almonds (375 mL)
1/3 cup vital wheat gluten, OR vanilla whey protein for gluten-free (75 mL)(I used coconut flour by accident, but it was fine)
1/4 cup SPLENDA® Granular (25 mL)
1/4 cup powdered erythritol (25 mL)
1/4 cup Da Vinci® Sugar Free (50 mL)
Gingerbread Syrup (I used vanilla syrup and doubled the amount of the spices)
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp ground cloves (2 mL)
1/2 tsp molasses (optional) (2 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
I added 1 cup chopped pecans

In food processor or in bowl with electric mixer, process cream cheese until smooth. Add eggs; process. Add ground almonds, vital wheat gluten, SPLENDA® Granular, erythritol, Da Vinci® Sugar Free Gingerbread Syrup, olive oil, vanilla extract, cinnamon, ground ginger, ground cloves, molasses (if using), baking powder and baking soda; process until well combined and most lumps of cream cheese have been incorporated.

Fill 12 greased muffin cups about half to two-thirds full. Bake in 350°F (180°C) oven 18 to 20 minutes, or until golden brown and cake tester comes out clean.

Da Vinci® Alternative: Use water and sweetener of choice to taste.

Nutritional Analysis: 12 mufffins, 1 muffin:
172.9 calories; 8.0 g protein; 14.0 g fat; 3.4 g carbs

My batch made more than 12 muffins -guess my muffin pan is small!!

 

[Barb F.]

From Allrecipes.com

12 whole fresh mushrooms (good sized)
1 T oil
1 T minced garlic
1 8oz. pack cream cheese softened
1/4 c grated parmesan
1/4 t black pepper
1/4 t onion powder
1/8 t cayenne pepper (or more to taste)

Preheat oven to 350. Spray baking sheet with cooking spray. Clean mushrooms and carefully break off stems. Chop stems very fine, discarding tough ends first.
Heat oil in skillet over medium heat.Add garlic and chopped mushroom stems to the skillet and fry until the moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
When garlic and mushroom mixture is cooled, stir in all other ingredients. Mixture will be thick. Using a little spoon, fill each mushroom cap with the stuffing. Place on baking sheet and bake 20 minutes or until piping hot.

 

[Seabreezes]

5 Tablespoons coconut oil or butter
½ cup unsweetened cocoa powder
¼ cup cream
1 ½ teaspoon vanilla
½ teaspoon salt
~1 cup sugar equivalent in sugar substitute (I like erythritol and Splenda, but can use any)
4 eggs
½ cup coconut flour (I used Aloha Nu brand in analysis)
½ cup unsweetened coconut
36 almond or macadamia nut halves
Preparation:
Preheat oven to 350 F.
1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.

2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and sweetener.

3)Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli. Also I liked a combination of liquid Splenda and erythritol, but the Splenda alone worked well, too.

4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.

5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.

6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."

7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.

8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen cookies.

Nutritional Information (with macamdamia nuts): Each cookie has a little over half a gram effective carbohydrate plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.

 

[gettinhealthy]

MUFFIN:
1-2 tsp. butter/coconut oil (i used 2 tsp and butter)
1/4 c. ground flax (I used 1/2 flax and ground pecans)
1/4 tsp. baking powder
1 egg, well beaten into melted butter
1-2 packets of splenda (I used 2)

Melt butter in ramekin. Beat egg into melted butter well. Add ground flax, baking powder, and splenda. Mix. Add in any type of flavorings/syrups you may want. You can also add a bit of small chunks of cream cheese. Microwave 1 minute. Enjoy!!!




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[gettinhealthy]

CREAM CHEESE DANISH:
3 oz (6 tbs,) softened cream cheese
1 egg room temp (I mircowaved a cold one for 10 sec. in a cup to warm it)
2 packets of splenda
1tsp vanilla

Mix all ingredients. Put into a Pam sprayed ramekin. Cover with waxed paper and microwave 2-3 minutes. If too "eggy" just use whites.

You can also add the following:
1/2 tsp cinnamon and 1 tsp vanilla (french toast flavor)
1 tbs lemon juice or lemon zest (lemon cheese cake flavor)
1-2 tsp strawberry extract or s/f syrup (strawberry cheese cake flavor)
you can make it plain and "frost" with: 1 tbs cream cheese, 1/2 tsp cocoa and 1-2 packets splenda
1 tsp orange extract and 1/2 tsp. cinnamon (orange spice flavor)
1 tsp cocoa, 1 tsp vanilla and a few granules of instant coffee (mocha flavor)
**You can triple the recipe and put into a 5x7 pan and cut into 4 pieces, wrap and freeze. Then just microwave when you want one.
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