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Messages - zuiderdamm

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1
Sides and Snacks / Re: Stuffed Jalapenos
« on: October 19, 2010, 03:39:26 PM »
Quote from: izzet on October 19, 2010, 03:36:07 PM
I posted these a while back :) Wondeful aren't they.  Make sure you use sugar free bacon.


http://fattoskinny.net/index.php?topic=512.0

Sorry izzet! I didn't see this before I posted. In all honesty, I stole the recipe from allrecipes.com haha =]

2
Sides and Snacks / Super Bowl Stuffed Jalapenos
« on: October 18, 2010, 06:26:04 PM »

Here's another great game pleaser!



Super Bowl Stuffed Jalapenos



Ingredients

    * 12 fresh jalapeno peppers, halved lengthwise and seeded
    * 1 (8 ounce) package whipped cream cheese
    * 12 slices bacon, cut in half


Directions

   1. Preheat oven to 400 degrees F (200 degrees C).
   2. Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
   3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.


3
Desserts and Sweets / Sugar Free Pumpkin Butter
« on: October 12, 2010, 08:43:31 PM »
Just made this today and it turned out delicious. I like to eat it on low carb bread with cream cheese. Even the little one loved it!


Ingredients

    * 3 1/2 cups pumpkin puree
    * 1 1/2 cups xylitol
    * 1 tablespoon pumpkin pie spice
    * 1 (.25 ounce) envelope unflavored gelatin


Directions

   1. In a 2 quart saucepan, combine the pumpkin, xylitol, pumpkin pie spice and gelatin; mix well.
   2. Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
   3. Transfer to sterile containers, and chill in the refrigerator until serving.

4
Desserts and Sweets / Low Carb Ice Cream Sandwiches
« on: July 17, 2010, 09:29:13 AM »
These with ice cream in between two make an awesome ice cream sandwich!

Ingredients:

# 2 cups almond meal
# 1/4-1/2 cup unsweetened cocoa powder
# ½ teaspoon salt
# 1/2-3/4 cup xylitol or 36 drops FAT TO SKINNY Zero Sweetener
# 2 large eggs
# ½ teaspoon vanilla

Heat oven to 325 F.

Combine all dry ingredients. Add the wet ingredients, and combine well, until mixture has formed a large ball.
Form balls about one inch in size. Flatten with fork (criss-cross) to about 1/4 inch thickness. Place on greased baking sheet.
Bake for 10 to 12 minutes, or until cookies are slightly brown on bottom. Place in freezer until frozen then add your favorite sugar-free ice cream in between two cookies and enjoy!


5
Dinner Recipes / Re: Coconut Shrimp
« on: July 14, 2010, 08:38:07 AM »
When you come visit  ;)

6
Dinner Recipes / Re: Coconut Shrimp
« on: July 13, 2010, 07:12:34 PM »
AMAZING! I forgot the dipping sauce recipe:

1/2 c Fifty50 brand orange marmalade
2 t mustard
1 t prepared horseradish
dash salt

Mix and dip!

7
Dinner Recipes / Coconut Shrimp
« on: July 13, 2010, 02:09:57 PM »
Ingredients:
1 lb. raw shrimp, shelled and deveined
1/2 cup almond flour
6 oz. unsweetened coconut, finely shredded
Salt & pepper to taste
2 eggs
1/4 cup cream

Preparation:

In a medium bowl combine eggs and milk, stirring until well mixed. In a large zip lock bag combine almond flour, coconut and salt/pepper. Seal bag and shake for about 1 minute to thoroughly mix the ingredients.

Doing one shrimp at a time, place shrimp in bowl with egg/milk mixture to coat. Then place the shrimp in the zip lock bag and shake lightly to coat. Continue until all shrimp are coated. Shrimp can either be deep-fried or place on a cookie sheet and bake at 350F for about 20 minutes or until golden brown.

8
Desserts and Sweets / Re: Pumpkin Pie???
« on: July 12, 2010, 03:25:07 PM »
Here's a cheaper version if you don't want to buy the Dixie Diner stuff (it can get expensive). The Crust is optional.

Optional Crust-
    * 1 cup Almond Meal/Flour (12 carbs)
    * 2 Tbsp Xylitol
    * 1 Egg, beaten (.6 carbs)
    * 1/2 tsp Almond or Vanilla Extract
    * 1/4 tsp Sea Salt
    * Dash Cinnamon or Nutmeg
Directions:
Preheat oven to 325°F. Grease and flour a 9-inch glass pie plate or tart pan.  Rice or sorghum flour works well. In a mixing bowl, combine all the ingredients. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.
Bake the crust for 10 minutes. Using a silicone or vinyl spatula, lightly press down any high puffy areas. Resume baking for another 2 to 5 minutes until the crust is firm. Place on a wire rach and press down to flatten if needed. Cool before filling. The crust will get crisper as it cools.  


Pumpkin Pie Ingredients:
    * 1 1/2 cups pumpkin (or 15 ounce can) (14 carbs)
    * 3 eggs (1.8 carbs)
    * 3/4 cup Xylitol
    * 1/2 teaspoon salt
    * 1 teaspoon cinnamon (2 carbs)
    * 1/4 teaspoon clove (or 1 3/4 teaspoons pumpkin pie spice)
    * 3/4 cup heavy cream

Directions-
Preheat oven to 350.
Mix all ingredients together.
Pour into a well sprayed pie pan (or prepared crust).
Bake for 30 to 40 minutes.



Crustless pumpkin pie- 16.8 carbs. Makes 8 slices; 2.1 carbs per slice.
With crust- 29.4 carbs. Makes 8 slices; 3.6 carbs per slice.

9
Ask Umpa / Re: brownies?
« on: July 11, 2010, 01:09:08 PM »
I posted a recipe for almond meal brownies here: http://fattoskinny.net/index.php?topic=668.0

they are SUPER good =]

10
Desserts and Sweets / Re: Almond Brownies
« on: July 09, 2010, 11:12:42 AM »
Maybe guar or xanthan gum would be a better low carb substitute?

11
Dinner Recipes / Artichoke Chicken
« on: July 08, 2010, 04:48:51 PM »
Feel free to add different vegetables into the mix!

Ingredients

    * 1 (15 ounce) can artichoke hearts, drained and chopped
    * 3/4 cup grated Parmesan cheese
    * 3/4 cup mayonnaise
    * 1 pinch garlic pepper
    * 4 skinless, boneless chicken breast halves

Directions

   1. Preheat oven to 375 degrees F (190 degrees C).
   2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
   3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.


12
Desserts and Sweets / Almond Brownies
« on: July 08, 2010, 03:19:15 PM »
They are YUM!

Ingredients

    * 1/2 cup Butter or Margarine, melted  
    * 1/2 cup Cocoa, unsweetened
    * 3/4-1 cup Xylitol
    * 2 Eggs (2 carbs)
    * 1 tsp Vanilla
    * 1.5 Tb Corn Starch (12 carbs)
    * 1/2 cup Almond Meal/Flour (6 carbs)
    * 1/2 tsp Baking Powder
    * 1/4 tsp Sea Salt
    * 1/4 cup heavy cream

Directions
Preheat oven to 350F. Grease a 9-inch square pan; set aside. Combine the melted butter and cocoa, stirring to combine. Add sugar, eggs, cream, and vanilla and beat until smooth. Add the flours, cornstarch, baking powder and salt and mix to combine. Spread into the baking pan and bake about 20 minutes. Makes 9 brownies. 2.2 carbs each.

13
Desserts and Sweets / Almond Macaroon Pie Crust
« on: July 08, 2010, 03:13:49 PM »
Got this from the Bob's Red Mill website. This crust works WAY better than my previous almond crust that uses only butter.

    * 1 cup  Almond Meal/Flour  
    * 6 drops FAT TO SKINNY Zero Sweetener
    * 1 Egg, beaten  
    * 1/2 tsp Almond or Vanilla Extract  
    * 1/4 tsp Sea Salt  
    * Dash Cinnamon or Nutmeg  

Directions
Preheat oven to 325°F. Grease and flour a 9-inch glass pie plate or tart pan.  Rice or sorghum flour works well. In a mixing bowl, combine all the ingredients. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.

Bake the crust for 10 minutes. Using a silicone or vinyl spatula, lightly press down any high puffy areas. Resume baking for another 2 to 5 minutes until the crust is firm. Place on a wire rack and press down to flatten if needed. Cool before filling. The crust will get crisper as it cools.  

14
Dinner Recipes / Re: Zucchini Pasta
« on: July 05, 2010, 07:38:44 PM »
squash will work too!

15
Dinner Recipes / Broccoli Chicken Dijon
« on: July 05, 2010, 10:57:27 AM »
Feel free to add more vegetables to change it up a bit. Goes great over cauliflower rice.

1/2 cup reduced-sodium chicken broth (.5 carb)
1 tablespoon soy sauce (1.4 carb)
4 cups broccoli florets (6 carbs)
2 garlic clove, minced (2 carbs)
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into thin strips
1/4 cup Dijon mustard
1 tsp cornstarch (2.7 carbs)


Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
Remove from skillet; cover to keep warm.
Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
Add broth mixture; mix well.
Bring to boil.
Reduce heat to medium-low.
Stir in mustard until well blended.
Return broccoli mixture to skillet; mix lightly.
Cook until heated through, stirring occasionally.

About 13 carbs total. Makes 4 servings. 3.25 carbs per serving.

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