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Jackie's Broccoli Almondine
Acorn Squash with Spiced Applesauce and Maple Drizzle
Almond Stuffing
Barb's Broccoli Casserole
Better than bread stuffing
Broccoli Dijon
Butternut Squash
Cauliflower au Gratin
Chunky Cheesy Green Bean Casserole
Faux Sweet Potatoes (Baked Pumpkin)
Green Beans with Hot Dressing
Holiday Green Beans
Spinach, Swiss Chard and Cheese Bake
Great Low Carb Stuffing
Julia's Best Green Beans

* Exported from MasterCook *

Recipe Shared by Jackie
Serving Size : 1

Ingredients:

1 pound broccoli florets -- frozen or fresh
1 large onion -- chopped
3 cloves garlic -- chopped very fine (3-8 cloves depending on taste)
1/4 stick butter -- (or can use olive oil)
1/2 cup slivered almonds

Steam or microwave broccoli

While the broccoli is cooking melt butter in large frying pan and saute onions until they start to brown. Add chopped garlic saute for one more minute, add slivered almonds and saute an additional minute. If you need a little more butter in the pan when you add the garlic or nuts go ahead and use some. I usually start with a little less butter(about a tablespoon to start with) and add an additional pat of butter as I add each of the other ingredients

Put cooked broccoli in a serving dish, pour the onion garlic almond mixture on top and mix in,

If you want you can add some additional slivered almonds on top for presentation.

Per Serving (excluding unknown items): 815 Calories; 63g Fat (63.9% calories from fat); 30g Protein; 49g Carbohydrate; 21g Dietary Fiber; 62mg Cholesterol; 369mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 7 Vegetable; 11 Fat.

NOTES : One of my favorite recipes that I use for holidays and take alongs (I always offer to bring veggies) is my version of Broccoli Almondine how much I make depends on how many people I am serving. Its a fairly flexible recipe, a lot of the stuff in it is to taste

NOTES: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Serving Size : 6

Ingredients:

1 1/2 pounds acorn squash -- deseeded and cut into 6 wedges
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup unsweetened applesauce
2 teaspoons butter
1/8 teaspoon ground cinnamon
1 tablespoon Atkins sugar free pancake syrup -- warmed

Heat oven to 375°F. Brush squash with oil and sprinkle with salt and pepper. Place on a jelly roll pan lined with aluminum foil. Bake until squash is fork tender, about 20 minutes.

In a small pot heat the applesauce. Stir in butter and cinnamon; cook 1 minute more.

Serve squash with a dollop of applesauce and a drizzle of syrup.

Per Serving (excluding unknown items): 99 Calories; 6g Fat (50.0% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 Fat.

NOTES : NOT for induction or those w/very low carb allowances, but fine for maintenance and those with higher ccl's. To make the squash easier to cut, microwave it whole for a minute. Trim the curved undersides of the squash pieces with a knife so they will lay flat and cook evenly.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Serving Size : 1

Ingredients:

1/2 cup butter
1/2 cup finely chopped onion
1/4 pound ham -- finely chopped
1/4 cup chopped parsley
1/2 teaspoon thyme
2 eggs
1/2 teaspoon freshly ground pepper
1/2 cup pork rinds -- crushed
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in large skillet. Add onions, cook until light brown. Add ham, parsley, spices, mix well, combine mixture with port rinds, eggs, wine and almonds.

Per Serving (excluding unknown items): 1800 Calories; 164g Fat (81.1% calories from fat); 53g Protein; 33g Carbohydrate; 9g Dietary Fiber; 687mg Cholesterol; 2601mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 29 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Source: "Adaption by Pete and Cher"
Serving Size : 1

Ingredients:

20 ounces broccoli -- chopped
2 eggs
1 can cream of mushroom soup
2 cups cream
1 cup American cheese -- grated
1 medium white onion -- minced
1/2 stick butter
salt and pepper
1/3 cup mayonnaise
2 cups cream
1/2 bag spicy pork rinds -- crushed with rolling pin

Stir ingredients, place in pan sprayed with Pam and cook for one hour at 350 degrees

Per Serving (excluding unknown items): 4086 Calories; 402g Fat (85.9% calories from fat); 75g Protein; 73g Carbohydrate; 13g Dietary Fiber; 1469mg Cholesterol; 4094mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 5 Vegetable; 69 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Serving Size : 1

Ingredients:

1 head cauliflower -- in chunks
2 tablespoons butter
1 cup sausage -- about 2 links or 1/2 package Jimmy Dean sausage - hot
1 cup chopped mushrooms
1 cup diced celery
1/2 cup diced onion
2 tablespoons chopped garlic
2 cups shredded sharp cheddar cheese
2 eggs -- slightly beaten
1 tablespoon white pepper
2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon sage
1 teaspoon hot pepper flakes

Cut 1 head of cauliflower in chunks and steam until soft. Cut in corn size pieces.

Saute' next 6 ingredients until soft and then combine with cauliflower:

Add rest of ingredients and spoon entire mixture into a casserole. Flatten with back of large spoon. Bake in oven while roasting meat. (I do it by itself in a 350 degree oven until hot and cheese melts) Let stand while you get the rest of the dinner ready.

Per Serving (excluding unknown items): 2376 Calories; 203g Fat (76.6% calories from fat); 103g Protein; 37g Carbohydrate; 9g Dietary Fiber; 835mg Cholesterol; 7739mg Sodium. Exchanges: 1/2 Grain(Starch); 13 1/2 Lean Meat; 5 Vegetable; 32 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Source: "World Wide recipes"
Serving Size : 6

Ingredients:

1 1/2 pounds broccoli
2 tablespoons butter
1 medium onion -- finely chopped
2 cloves garlic -- finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
salt and pepper -- to taste

Cut the broccoli into florets, and slice the stalk. Steam or boil in salted water until tender but still firm and bright green. Meanwhile, heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the remaining ingredients and stir over low heat. Spoon the sauce over the broccoli and serve immediately.

Per Serving (excluding unknown items): 105 Calories; 8g Fat (65.3% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 100mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Source: "from Debra Long"
Serving Size : 8

Ingredients:

1 medium butternut squash
1 large sweet onion
1/2 stick butter

Slice squash in half and pull out seeds (these can be washed and roasted in the oven for a snack). Place the halves upside down in a baking pan and bake in 400-degree oven until tender (40 to 50 minutes). Spoon out interior and mash with butter. Melt butter in skillet and sauté onions. Mix onions with squash. Serve Warm.

Per Serving (excluding unknown items): 152 Calories; 6g Fat (32.1% calories from fat); 2g Protein; 26g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 67mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 Fat.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Serving Size : 1

Ingredients:

1 head cauliflower flowerets -- sliced
1/2 small onion -- finely chopped
2 cups shredded cheddar cheese
2 chicken bouillon cubes -- crushed
1/2 stick butter
salt and white pepper
1 cup heavy cream

Preheat oven to 425. Spray large gratin dish or other shallow baking dish with Pam, or butter it.

Steam cauliflower slices until crisp-tender (about 15 minutes in steamer). Allow to drain and cool.

Layer 1/2 of the cauliflower in baking dish. Season with salt and pepper and half the crushed bouillon cubes.

Scatter half the onion over and cover with half the cheese. Dot with half the butter. Repeat layers and pour cream over all.

Bake at 425 approximately 25-30 minutes, or until the cheese forms a crisp layer over the top.

Per Serving (excluding unknown items): 2182 Calories; 210g Fat (85.5% calories from fat); 64g Protein; 16g Carbohydrate; 1g Dietary Fiber; 689mg Cholesterol; 3453mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 37 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Bonnie K Serving Size : 1

Ingredients:

2 cans green beans -- french cut, drained very well
4 ounces mushroom stems and pieces -- drained
1/2 medium yellow onion -- sliced very thin and separated into rings
2 stalks celery -- sliced small
2 tablespoons butter
1/2 cup heavy cream
1/4 cup mayonnaise
1 cup cheese -- cheddar, jack, pepper jack, cut into small squares
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Melt the butter in a skillet and sauté the onions, celery and mushrooms until soft (about 7-8 minutes). Mix the mayonnaise and cream. Mix everything together in a casserole and bake at 350F, covered, for 30 minutes. Uncover and brown if desired.

Per Serving (excluding unknown items): 1081 Calories; 114g Fat (90.8% calories from fat); 7g Protein; 19g Carbohydrate; 4g Dietary Fiber; 244mg Cholesterol; 2268mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Non-Fat Milk; 17 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Source: "Rani Merens"
Serving Size : 6

Ingredients:

1 can pumpkin puree
1 egg
1 1/2 tablespoons Brown Sugar Twin
2 tablespoons melted butter
1 teaspoon pumpkin pie spice
pinch salt
1/4 cup ground pecans
1 tablespoon soft butter
pinch cinnamon
1 tablespoon Splenda
1 tablespoon Designer Protein Whey -- or any protein powder

Preheat oven to 350°F. Mix first six ingredients together and put into a small casserole dish. Mix together topping ingredients and sprinkle over the pumpkin in the casserole dish. Bake until warmed through and streusel has set a bit, about 15 minutes.

Per Serving (excluding unknown items): 96 Calories; 8g Fat (72.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Source: "Shirley"
Serving Size : 4

Ingredients:

1 pound green beans
4 slices bacon
2 tablespoons butter -- or bacon grease
1/4 cup red wine vinegar
1 tablespoon Splenda
salt and pepper
2 tablespoons parsley -- fresh, chopped

Boil or steam the green beans until they are tender but still firm. Drain and set aside.

Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside.

Melt the butter or bacon drippings in a small saucepan over moderate heat.

Add the vinegar, sugar sub, salt, and pepper and bring to a simmer.

Add the bacon to the sauce and pour over the green beans while still hot.

Sprinkle with chopped parsley.

Per Serving (excluding unknown items): 121 Calories; 9g Fat (62.0% calories from fat); 4g Protein; 9g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 167mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Serving Size : 8

Ingredients:

3 pounds green beans -- fresh, trimmed
2 tablespoons butter
1/2 cup heavy cream
1/2 cup mushrooms -- finely chopped
1 cup walnuts -- coarsely chopped
1/2 cup scallions -- chopped
1 tablespoon garlic
1/2 teaspoon salt
4 slices bacon -- cooked and crumbled

In a large sauce pan, bring 2 quarts water to a rolling boil. Add green beans. When the water returns to a boil, cook green beans for 5 minutes. Drain water from the beans. Set aside. In same sauce pan, add butter, cream, walnuts, scallions and garlic and salt. Heat to small boil stirring constantly. Heat till slightly thick. Return beans and heat thoroughly. Top with bacon.

Per Serving (excluding unknown items): 241 Calories; 19g Fat (65.9% calories from fat); 8g Protein; 14g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


* Exported from MasterCook *

Recipe Shared by Bonnie K
Source: "Atkins Kitchen"
Serving Size : 1

Ingredients:

30 ounces frozen chopped spinach
20 ounces Swiss chard -- frozen, chopped (or sub with spinach)
3 large eggs -- beaten
1 cup sour cream
pinch nutmeg
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces cheddar cheese -- extra sharp, grated

Defrost spinach and Swiss chard; pour off excess water and squeeze dry. In a large bowl, mix spinach, Swiss chard, eggs, sour cream and nutmeg; season well with salt and pepper. Spread into a buttered shallow baking dish. Top with cheese.

Heat oven to 350°. Bake 40 minutes, until bubbly and browned on top.

Per Serving (excluding unknown items): 1687 Calories; 121g Fat (61.6% calories from fat); 101g Protein; 69g Carbohydrate; 34g Dietary Fiber; 842mg Cholesterol; 4248mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 10 1/2 Vegetable; 1/2 Non-Fat Milk; 18 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Diane A
Serving Size : 1

Ingredients:

2 pounds sausage -- no casing
2 large sweet onions
marjoram
salt and pepper
butter
olive oil

Slice the onions fine. Put a few tablespoons of olive oil in the pan with a few tablespoons of butter. Keep your flame low to medium at this point so as not to smoke the oil. When butter is melted add the onions and sweat them for a good 20 minutes. You want these to cook very slowly so they will at first wilt, then sauté, but never fry. Hence the low flame. When they are good and caramelized (they will be golden to light brown at this point), add the sausage all broken up and sauté until fully cooked. add the seasonings to your taste.

This may be used inside the bird, or served on the side. Since it doesn't have bread, it won't dry out the bird as much.

Per Serving (excluding unknown items): 3870 Calories; 366g Fat (85.8% calories from fat); 109g Protein; 28g Carbohydrate; 4g Dietary Fiber; 617mg Cholesterol; 6063mg Sodium. Exchanges: 15 Lean Meat; 3 1/2 Vegetable; 63 1/2 Fat.

NOTES : If you like it on the hot side like we do, I add a few drops of hot pepper sauce (Tabasco)

NOTES: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


* Exported from MasterCook *

Recipe Shared by Julia Nelson
Serving Size : 1

Ingredients:

6 slices bacon
1 bag frozen green beans -- french style cut
1/4 cup parmesan cheese -- grated

Fry bacon in skillet till crisp. Put on paper towels to cool. Pour off all but about 3 tablespoons of bacon fat. Put green beans in to cook and cover. Cook for about 15 min or until tender. Break up bacon. Add bacon and parmesan to green beans and toss to distribute.

Per Serving (excluding unknown items): 351 Calories; 25g Fat (63.4% calories from fat); 22g Protein; 10g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 982mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 3 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


 

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