Recipes

[ldyj]

Please share the recipes you've used and enjoyed from ADBB's recipe forum (and only the ADBB's forum), and please note whether you've "tweaked" them and, if so, how? I'd love to read through every recipe, but time just won't let me. Recently Georgiana alerted me to two wonderful recipes I probably never would have looked at if she hadn't posted the info for me. Thanks all for sharing your favorites and a SPECIAL THANKS for those of you who have taken your time to create and post such wonderful concoctions!

[JulieB]

Jill posted this a while back...and I loved it - no tweaking needed:
Chinadoll’s Ginger Glazed Mahi Mahi (Awesome!)
4 - 6 ounce pieces of mahi mahi, salmon, butterfish, or fish of choice
1 Tbsp. fresh ginger
3 Tbsp Splenda or Sugar free syrup (I used Carey's maple)
1 large clove garlic (I used the elephant garlic) crushed
3 Tbsp balsamic vinegar (I subbed 1 1/2 cider vinegar)
3 Tbsp low sodium soy sauce
1 Tbsp vegetable oil (olive, canola, sunflower)
1 tsp. sesame oil
1/4 tsp cayenne
1 Tbsp lime juice

Mix all the ingredients except fish in a shallow dish and place the fillets in for 15 minutes. Flip and marinate another 15 minutes. Put a half tablespoon of oil in a non-stick frypan and heat to medium high. Save the marinade but remove the fish and fry 3-4 minutes per side. Remove to platter.
Place leftover marinade in pan and reduce to a glaze. Pour over fish and veggies (I had steamed broccoli, red and yellow pepper, and pearl onions) and it makes a very tasty and quick meal.
For the entire sauce recipe, there is 202 cals, 9 grams carb, and 18 grams of fat, 3 grams protein. I did not include the fish in the counts in case you change it up for another protein.

Georgiana posted this WONDERFUL recipe:
Sugar Free Ranch Dressing
2 cloves garlic
1/2 teaspoon salt
1 cup homemade mayonnaise
1/4 cup sour cream ( could try buttermilk)
2 tablespoons minced parsley
2 tablespoons minced chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
freshly ground black pepper

Mash the garlic and salt to a paste with the side of a chefs knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, chives, scallion, vinegar, and pepper to taste.
If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 2 weeks.
Makes 1.5 cups

Sherri's meatloaf, I cooked it in a loaf pan rather than on a broiler:
Sherri’s Mexicali Meat Loaf
1 pound ground beef
1 pound mild pork sausage
1 cup crushed plain pork rinds
1 can ( 4 1/2 ounces) diced mild green chilies
1 medium onion, finely chopped
8 ounces Monterey Jack cheese, cut into 1/4-to 1/2-inch cubes or shredded
3/4 cup salsa (mild, medium, or hot,as desired)
1 egg
2 or 3 cloves garlic, crushed
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. salt.

Preheat oven to 350 degrees F.
Combine all these ingredients in a really big bowl, and then, with clean hands, knead it all untill it's thoroughly blended.
Dump it out on a clean broiler rack, and form a loaf--it'll be a big loaf--about 3 inches thick. Bake for 1 1/2 hrs.
NOTE: Do chop the onion quite fine for your meat loaves. If it's in pieces that are too big, it tends to fall apart when you cut it. The Mexicali Meat Loaf may crumble a bit anyway, because it's quite tender.
Yields: 8 servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.

Alex's green beans (this has become my favorite way to make them) I use less of everything, esp beans, and I think my bacon to beans ratio is quite a bit higher:
Alex B’s Garlic Green Beans & Bacon
4 slices bacon
1.5 tbsp garlic powder
.5 tbsp onion powder
1 tsp salt
1 tsp black pepper
.5 tbsp minced fresh garlic
6lbs canned or fresh green beans
stock or water

Cut up bacon and cook until crispy. Add garlic powder, onion powder, salt & pepper, and garlic. Let cook a couple of minutes and add in the green beans. Saute a couple of minutes, then add your cooking liquid (stock, water, etc.) and let simmer for about 30 minutes.

I'm sorry, I can't remember who posted this one, but it has become a staple in our house:
Stick To Your Ribs Chili
2 pounds ground beef
1 heaping teaspoon minced garlic (about 1 large clove, fresh)
1 tablespoon red pepper flakes
1 14.5-ounce can diced tomatoes with green chilies
1 15-ounce can no sugar added tomato sauce
1 8-ounce can no sugar added roasted garlic tomato sauce
1 tablespoon cayenne pepper (or to taste)
1 tablespoon onion powder
1 teaspoon paprika
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
sour cream (optional)
shredded cheddar cheese (optional)

Brown the ground beef with the garlic and red pepper flakes; drain thoroughly. Combine the browned meat/spices with all the remaining ingredients except the sour cream and shredded cheese. Place mixture in a crockpot and cook on high 3-4 hours or low 6-8 hours. Serve hot, garnished with dollops of sour cream and sprinkles of cheddar cheese, if desired.
Freezes well for a quick lunch or snack.
Whole recipe: 2641 calories, 183g fat, 73.7 carbs , 169.1g protein
¼ recipe: 660 calories, 46g fat, 18.5 carbs, 42g protein
1/6 recipe: 440 calories, 30.5g fat, 12.25 carbs , 28g protein


I have TONS more (I still love to cook, and to eat well), but they are not from ADBB (or I can't remember where I got them), or are as-of-yet untried. I'm also hogging this thread...

[ldyj]

Ooooh, Yummy! Thanks, Julie!

[imagood1]

Here are a couple of my favorites.....there are MANY more!!

Mockafoni and Cheese

16 ounce bag frozen cauliflower (I use fresh cauliflower)
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded
Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.
Makes 4 servings
Can be frozen
Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

Chayote Fried "Apples"

1 chayote squash
1 tablespoons butter
1 packet Splenda
1/8 teaspoon molasses
1 teaspoon cinnamon
Peel the chayote, cut lengthwise into quarters and remove the seed. Slice the squash in bite-size pieces. Place the chayote in a casserole dish with a lid. Put in skillet and cook in water slowly until chayote is tender.
Heat the butter in a medium skillet. When the butter has melted, stir in everything but the chayote. Add the chayote and stir to coat. Fry until the "apples" turn golden brown. Adjust the sweetener and cinnamon, if needed. I think they taste the most like apples when cooled or chilled.
Makes 4 servings
Can be frozen
Per Serving: 74 Calories; 6g Fat; trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Mock Potato Salad

16 ounce bag frozen cauliflower
4 hard boiled eggs, chopped
2 stalks celery, chopped
3 green onions
3 tablespoons yellow mustard
1/2 cup mayonnaise
2 tablespoons dill pickle relish, optional
1/8 teaspoon celery seed, optional
1/4 teaspoon pepper, or to taste
1/2 teaspoon salt, or to taste
Pinch dill, optional
Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.
Makes 6-8 servings
Do not freeze
Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Pancake

3oz cream cheese (soften in microwave)
2 eggs
1 tsp cinnamon
1 Tbsp sugar free syrup
Butter to taste.

Beat thoroughly pour in greased skillet on low/med heat for 4 minutes. Flip and fry another 1-2 minutes.

Broccoli Salad

4 cups broccoli florets, cut into bite size pieces
4 bacon strips, cooked and crumbled
1/4 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 tablespoon Splenda (or to taste)
1 tablespoon vinegar

In a bowl, combine broccoli, bacon and red pepper. In another bowl, stir the
mayonnaise, Splenda and vinegar until smooth. Pour over broccoli mixture and toss to coat.

[liv]

This cheesecake recipe is my favourite

http://www.atkinsdietbulletinboard.c...crustless.html (Low Carb Cheesecake (induction safe when crustless))

[ldyj]

Liv, this looks like a real keeper! Thanks for the link. Wonder if LookingForward is still on the boards? Hopefully if she is, she'll see my big THANKS!!