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Casserole, Faux Sweet Potato
Creamy Pumpkin Soup
Curried Pumpkin Bisque
Hank's Pumpkin Soup
Jack 'o' Lantern Beef
Pancakes, Maple Pumpkin
Pumpkin Casserole LCL
Pumpkin Delight
Pumpkin for Breakfast
Pumpkin Griddle Pies
Pumpkin Soup
Pumpkin Turkey Stew
Soup, Pumpkin Curry, Creamy
Spicy Pumpkin Soup

 

Exported from MasterCook *

Recipe By :
Serving Size : 4 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 can pumpkin puree
1 egg
1 tablespoon Splenda -- granular
2 tablespoons melted butter
1 teaspoon pumpkin pie spice
1 pinch salt
Topping:
1/4 cup ground pecans
1 tablespoon butter -- softened
1 pinch cinnamon
1 tablespoon Splenda -- granular
1 tablespoon protein powder
I left out and it turned out fine

Preheat oven to 350 F. Mix first 6 ingredients together and put into a small casserole dish. Mix topping ingredients and sprinkle over the pumpkin in the casserole dish. Bake until warmed through and topping has set a bit, about 15 mins. posted by Michele Shared by Phillip:
Source: "www.fabulousfoods.com"

Per serving: 152 Calories (kcal); 13g Total Fat; (73% calories from fat); 3g Protein; 7g Carbohydrate; 70mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : This tastes just like pumpkin pie! reposted 8/11/01 by Nadine 5g carb per serving (7g carb / 2 g fiber) per Mastercook


* Exported from MasterCook *

Recipe By :
Serving Size : 6 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

16 ounces pumpkin puree -- or fresh
13 3/4 ounces chicken broth
1 large onion -- diced
2 stalks celery -- finely diced
1 cup heavy cream
1 cup water
1/4 cup sour cream
1/8 teaspoon pepper
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/3 teaspoon salt -- (or less)
4 teaspoons crumbled cooked bacon

In a large pot add, chicken broth, onions, carrot, salt and pepper. Simmer uncovered for ten to fifteen minutes until carrots are soft. (Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot.) Add pumpkin, cream, and water. Simmer uncovered for 10 minutes. Pour into soup crocks or soup bowls. Top with sour cream and artificial bacon bits. Serves 6.
Shared by Laura from LCRB:
A perfect warmer upper for a late fall day.

Per Serving (excluding unknown items): 204 Calories; 17g Fat (73.8% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 467mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 4 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 cups pumpkin puree -- (not pumpkin pie filling) 4 cups chicken stock
Bay leaf
1 Pinch Splenda
1/3 teaspoon curry powder -- or to your taste 1 Pinch nutmeg
1 1/2 cups heavy cream
1/2 cup water
Salt and pepper
Toasted coconut

Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, Splenda, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer.Cook 20 - 30 minutes. Taste for seasoning. Add cream and water and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut. Shared by Laura from LCRB:
Yield: 4 Servings

Per Serving (excluding unknown items): 372 Calories; 34g Fat (81.2% calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 2188mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

2 pumpkins -- 2 pounds each
2 large yellow onions -- peeled, chopped fine 2 garlic cloves -- peeled, chopped fine 2 tablespoons peanut oil
8 cups chicken stock -- or chicken broth 1 small hot chili pepper -- green
2 smoked ham hocks
2 pounds chicken thighs -- or wings salt and pepper -- to taste

Peel the pumpkins and remove the seeds. (Hank saves them for toasting in the oven with a bit of olive oil and seasoning salt.) Dice the peeled pumpkins and set aside. In a large pot, brown the onions and garlic in the peanut oil.. Add the pumpkin, chicken stock, optional pepper, ham hocks, and chicken thighs or wings; season to taste. Cover and cook until thick and somewhat smooth, about 2 hours. Shared by Phillip:

Per RECIPE: (excluding unknown items): 3296 Calories; 224g Fat (63.9% calories from fat); 237g Protein; 48g Carbohydrate; 6g Dietary Fiber; 1083mg Cholesterol; 18017mg Sodium. Exchanges: 1 Grain(Starch); 31 Lean Meat; 4 1/2 Vegetable; 26 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 4 pound pumpkin
1 pound ground beef
1 cup chopped onion
cooking oil
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 can pitted ripe olives -- (7 1/2 ounce) 1 can tomato sauce -- (8 ounce) 2 eggs -- beaten

Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain. Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil. Bake at 350 degrees for 1 hour. Let stand 10 minutes. Cut into wedges to serve. Shared by Laura from LCRB.

Per RECIPE: (excluding unknown items): 1698 Calories; 131g Fat (69.4% calories from fat); 92g Protein; 37g Carbohydrate; 8g Dietary Fiber; 760mg Cholesterol; 4079mg Sodium. Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 19 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 2 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 cup Ketogenic Low Carb Pancake Mix 1/4 cup cold water
1/4 cup Atkins sugarfree Maple syrup 1/4 cup canned pumpkin -- not pie filling

Blend the pancake mix, water, sugar free maple pancake syrup, and pumpkin thoroughly with a wire whisk. Let the batter stand for 3 minutes. Lightly grease a griddle or frying pan. If using a griddle with a thermostat, preheat the griddle to 375 degrees. If using a frying pan or a griddle without a thermostat, preheat over medium heat.
Pour the batter onto the preheated griddle or into the preheated frying pan, Using slightly less than 1/2 cup of pancake batter per pancake. (***Note: If I mix the pancake batter in a bowl, I use a 1/3- cup measuring cup to ladle the batter onto the cooking surface. If I have mixed the pancake batter in a large glass measuring cup, I simply pour it out and "eyeball" the amount. Either way works.) Cook the pancakes approximately 2 minutes per side, or until the pancakes are a light golden brown. Serve immediately with Maple Walnut Syrup
Serves 2 @ 375 calories, 5 grams fat, 56 grams protein, and 10 grams carbohydrates.
Shared by Phillip: Source:"Celebrate Low Carb"
http://health.groups.yahoo.com/group/CelebrateLowCarb/

Per serving: 10 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium\ Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

6 cups cubed raw pumpkin
1 cup sour cream
1 egg
1 1/2 cups real mayonnaise
1/2 cup heavy cream
Freshly-ground black pepper -- to taste Onion powder -- to taste
Salt -- to taste
Minced garlic -- to taste
3 green onions sliced
1/2 stick butter

Preheat oven to 350 degrees. Melt butter, add wet ingredients, mix thoroughly. Spray casserole dish with nonstick spray. Mix pumpkin with wet ingredients, pour into dish. Season and place green onions on top. Bake covered with foil 45 minutes. Uncover and bake 15 minutes more.
This recipe yields 8 servings; 6.5 carb grams per serving. Description:
"The taste is reminiscent of scalloped potatoes." Source:
"Low Carb Recipes at http://www.lowcarbluxury.com" S(Formatted for MC6):
"06-11-2003 by Joe Comiskey - Mad's Recipe Emporium" Shared by Phillip:

Per Serving (excluding unknown items): 172 Calories; 18g Fat (91.6% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 72mg Cholesterol; 86mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 1 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1/2 cup Pureed Pumpkin
2 Ounces Cream Cheese
1/8 teaspoon ground cinnamon
2 teaspoons pecan -- chopped
2 packets Splenda

Place pumpkin and Cream Cheese in microwaveable dish. Microwave for 30-40 seconds. Add spices, pecans and Splenda. Enjoy Description: "Simple pumpkin dish that can be used as a breakfast, or even dessert"

Per Serving (excluding unknown items): 229 Calories; 23g Fat (87.7% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 Fat.

NOTES : Can substitute pumpkin spice or any combination of ginger, nutmeg, cloves and cinnamon for added flavor. You may need more sweetener or substitute 2 tsp of sugarfree Syrup for Splenda. Shared by Jane Roa: This is something I like in the AM.


* Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 cup canned pumpkin
1/2 cup cottage cheese
1 tsp cinnamon
1 tsp pumpkin pie spice
3 packets splenda

Mix together and put it in microwave for about 45 seconds, put lid on and place in frig. for a wonderful change and breakfast in the morning. Shared by Laura from LCRB:

Per RECIPE: (excluding unknown items): 197 Calories; 3g Fat (13.6% calories from fat); 18g Protein; 27g Carbohydrate; 9g Dietary Fiber; 9mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 8 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 1/4 cups canned pumpkin
1/2 cup cream
3 eggs
1/2 cup ground flaxseed
1 tsp lemon juice
1 tsp cinnamon
1 dash clove
1 dash ground ginger
1/8 tsp salt
4 packets Splenda

Oil for pan--use something that has a high smoke point, like grape seed. I used olive, and it smoked a little bit. Kind of stunk up the house, and definitely not healthy. Combine thoroughly all ingredients in a mixing bowl. Heat a few tablespoons of oil in a large frying pan on medium/high heat or on an electric griddle set for around 375F (the setting on which you would do pancakes). When hot form 2 inch patties no thicker than 1/4 of an inch (any thicker and they will not cook properly). Sauté each side of patty until golden brown-- approximately 3 minutes each side. You need to cook the first side thoroughly or you will not be able to flip it. Drain on paper towels and cool slightly before serving. Makes approximately 8 cakes. Add a little Splenda sweetened whipped cream to the top of each cake a serve with just a dash of ground cinnamon for garnish.

Shared by Laura from LCRB: I tried these out this morning for breakfast (more for my kids than for me). And they were VERY good. I would serve them as a dessert with whipped cream.. Not exactly induction safe, but fine for the mid to latter days of OWL, and of course Maintenance. This recipe was adapted from Susan Watson's recipe in "Sugar Free Toddlers." Hers was much blander, and of course not sweetened with Splenda! By the way... there is plenty of sugar in her cookbook in the form of grape and apple juice concentrate. Funny how everyone is trying to go sugar free and think that the sugar in juice is somehow better. Not enough people embracing the idea that sugar is sugar no matter where it came from.
The entire recipe has 59 grams of carb with 22 of those being fiber, giving us a net of 37 grams of carb. That works out to 4.625 for each cake, not including any added whipped cream.

Per Serving (excluding unknown items): 75 Calories; 6g Fat (63.9% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 tablespoon butter
1 large red pepper -- chopped
1 small onion -- chopped
1 teaspoon ground cumin
1 can canned pumpkin -- (15 ounce) 1 can chicken broth -- (14 ounce) 1 cup water
1/2 cup heavy cream
sour cream -- to garnish, optional chopped chives -- to garnish, optional

Place the butter in a medium saucepan, then cook the red pepper, onion and cumin in it over medium-high heat for about 10 minutes. Stir in pumpkin, chicken broth, water and milk. Bring to boil, cover and simmer for 10 minutes. Pour soup into a blender, blending batches until it is smooth. Serve in individual bowls while the soup is still hot. Garnishing options include sour cream and chives floating on top. Shared by Phillip:

Per RECIPE: 132 Calories (kcal); 10g Total Fat; (64% calories from fat); 3g Protein; 9g Carbohydrate; 32mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

2 tbs canola oil -- divided
4 medium scallion -- finely chopped 2 tsp ginger root -- grated
1 1/2 lb turkey thigh meat -- bnls, sknls; 1 1/2' cubes 1 can diced stewed tomatoes -- (14.5 oz) chopped 1 cup pumpkin puree
1 cup water
1/2 packet sugar substitute
1/2 tsp salt
1/4 tsp pepper
2 tbs fresh cilantro -- chopped

Pumpkin puree makes a delicious sauce component; it provides a sweet under-taste and creamy texture. Heat 1 tbs of the oil in a large soup pot over medium heat. Cook medium scallion 3 minutes, until softened. Add ginger and cook 2 minutes more. Transfer to a bowl. Heat remaining oil in pot. Brown turkey pieces in batches, 3 to 4 minutes per batch. Return medium scallion and ginger to pot. Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper. Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally. Add cilantro and cook 2 minutes more.
Prep time: 20 minutes
Shared by Phillip:
Contributor: Atkins Kitchen http://atkinscenter.comr

Per RECIPE: (excluding unknown items): 350 Calories; 28g Fat (68.1% calories from fat); 4g Protein; 26g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1099mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

2 tablespoons butter
1 small onion -- chopped
1 small garlic clove -- pressed
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper 1 can reduced-sodium chicken broth
1 can water
1 can pumpkin puree - (15 oz)
3/4 cup coconut milk

Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more. Add broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk. Puree soup in blender in batches until smooth. Heat through before serving.
This recipe yields 6 servings.
Carbohydrates: 6 grams
Net Carbs: 4 grams
Fiber: 2 grams
Protein: 1.5 grams Fat: 12 grams
Calories: 132
Shared by Phillip:
Comments: Be sure to smell your curry powder before adding it to the soup: If it has a musty odor, substitute ground cumin instead. Description:
"This soup is easy, different and satisfying." Source:
"Atkins Cookbook at http://atkinscenter.com" S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"


* Exported from MasterCook *

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

1 Can solid packed pumpkin -- (15 Ounce) 1 can chicken broth (can also use beef broth if you prefer) -- (14 ounce)
1/4 cup water
1/2 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon Tabasco Sauce
1 can green chilies -- 4ounce,chopped 1/2 cup sour cream
1/4 cup fresh parsley or cilantro ( may substitute dried)

Mix the pumpkin and chicken broth together in a 2 quart sauce pan. Add the 1/4 cup water and the seasonings. These may be adjusted to taste. We like spicy food, so I added more garlic powder and red pepper. Some may want to leave out the red pepper and Tabasco sauce altogether. Heat the soup on medium, while the soup is heating. Take can of chopped green chilies, parsley and sour cream and mix well in a separate bowl. I mashed the chilies well with a fork but for a creamier mixture you could put it in a food processor or blender. Add about 1/4 cup of the sour cream mixture to the pumpkin soup. When the soup is hot, not boiling ladle into bowls and add a spoonful of the sour cream/chili mixture in the center.
This makes four generous servings if using as part of a meal or 6 servings if using as an appetizer. The great thing about this recipe for those who are fixing holiday meals, this soup can be mixed in a container a day or two before using and just heat in the microwave before serving. In fact sitting makes the flavors blend more. The same is true of the cream/chili mix. Just mix and cover in the refrigerator until ready to serve. I think the entire recipe should have less than 30 grams of carbohydrates. But don't tell anyone it is low carb because it certainly doesn't taste that way. Shared by Rachel:

Per Serving (excluding unknown items): 67 Calories; 6g Fat (80.6% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES : Created by Ellen D.

 

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