1001 Low-Carb Recipes Part 5

When they're all stuffed, sprinkle a little Parmesan cheese over them to make them look nice. Add enough water to just barely cover the bottom of the pan. Bake for 30 minutes. Serve warm.

Yield: About 40 pieces About 40 pieces Each with 1 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Two-Cheese Tuna-Stuffed Mushrooms Of all the stuffed mushrooms I've cooked or sampled, these are my absolute favorites.

pound (225 g) fresh mushrooms 1 can (6 ounces, or 170 g) tuna cup (60 g) shredded smoked Gouda 2 tablespoons (12.5 g) grated Parmesan cheese 3 tablespoons (42 g) mayonnaise 1 scallion, finely minced Preheat the oven to 350F (180C, or gas mark 4).

Wipe the mushrooms clean with a damp cloth and remove their stems.

Combine the tuna, Gouda, Parmesan, mayonnaise, and minced scallion and mix well.

Spoon the mixture into the mushroom caps and arrange them in a shallow roasting pan. Add just enough water to cover the bottom of the pan. Bake for 15 minutes and serve hot.

Yield: About 15 servings About 15 servings Each with 1 gram of carbohydrates, a trace of fiber, and 4 grams of protein.

Turkey-Parmesan Stuffed Mushrooms 1 pound (445 g) ground turkey cup grated (75 g) Parmesan cheese cup (115 g) mayonnaise 1 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic, crushed 1 teaspoon salt or Vege-Sal teaspoon pepper 1 pounds (670 g) mushrooms Preheat the oven to 350F (180C, or gas mark 4).

Combine the turkey, Parmesan, mayonnaise, oregano, basil, garlic, salt, and pepper, mixing well.

Wipe the mushrooms clean with a damp cloth and remove their stems.

Spoon the mixture into the mushroom caps and place them in a shallow roasting pan. Add just enough water to cover the bottom of the pan. Bake for 20 minutes and serve hot.

Yield: About 45 mushrooms About 45 mushrooms Each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.

Soy and Ginger Pecans I gave away tins of these for Christmas one year and got rave reviews.

2 cups (200 g) sh.e.l.led pecans 4 tablespoons (56 g) b.u.t.ter, melted 3 tablespoons (45 ml) soy sauce 1 teaspoon ground ginger Preheat the oven to 300F (150C, or gas mark 2).

Spread the pecans in a shallow roasting pan. Stir in the b.u.t.ter, coating all the nuts.

Roast for 15 minutes and then remove from the oven and stir in the soy sauce. Sprinkle the ginger evenly over the nuts and stir that in as well.

Roast for another 10 minutes.

Yield: 8 servings 8 servings Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.

Worcesters.h.i.+re Nuts I like to use this combination of nuts, but feel free to use just one or the other or to experiment with your own proportions.

1 cup (150 g) sh.e.l.led walnuts 1 cup (100 g) sh.e.l.led pecans 4 tablespoons (56 g) b.u.t.ter, melted 3 tablespoons (45 ml) Worcesters.h.i.+re sauce Preheat the oven to 300F (150C, or gas mark 2).

Spread the nuts in a shallow baking pan and stir in the b.u.t.ter, coating all the nuts.

Roast for 15 minutes and then remove from the oven and stir in the Worcesters.h.i.+re sauce.

Roast for another 10 minutes.

Yield: 8 servings 8 servings Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.

Smoked Almonds These are crunchy with a nice kick!

1 pound (455 g) almonds 3 tablespoons (42 g) b.u.t.ter 2 teaspoons Cla.s.sic Barbecue Rub (page 486, or use purchased rub) 2 teaspoons salt 2 teaspoons liquid smoke Preheat the oven to 300F (150C, or gas mark 2).

Lay a big flat roasting pan over a burner and melt the b.u.t.ter in it.

Stir in the seasonings, making sure they're blended into the b.u.t.ter.

Now add the almonds and stir until they're well-coated. Roast for 30 to 40 minutes. Store in an airtight container.

Yield: 12 servings 12 servings Each with 8 g protein; 8 g carbohydrate; 4 g dietary fiber; 4 grams usable carbs.

Blue Cheese Dressing Walnuts I originally wanted to make these with powdered blue cheese dressing mix, only to find that there is no such thing, at least not in my grocery stores. So I tried using liquid dressing instead. It didn't end up tasting a lot like blue cheese, but it did end up tasting really good.

4 cups (400 g) walnuts cup (120 ml) blue cheese salad dressing 1 teaspoon garlic salt Combine the walnuts and dressing in your slow cooker. Stir until the nuts are evenly coated with the dressing. Cover the slow cooker, set it to low, and let it cook for 3 hours, stirring once halfway through.

Stir in the garlic salt just before serving.

Yield: 16 servings 16 servings Each with 8 g protein, 4 g carbohydrate, 2 g dietary fiber, 2 g usable carbs.

Maple-Glazed Walnuts 3 cups (300 g) walnuts 1 teaspoons ground cinnamon 1 tablespoon (14 g) b.u.t.ter, melted teaspoon salt 2 teaspoons vanilla extract [image]cup (78 ml) sugar-free pancake syrup [image]cup (8 g) Splenda, divided Put the walnuts in your slow cooker.

In a bowl, mix together the cinnamon, b.u.t.ter, salt, vanilla extract, pancake syrup, and cup (6 g) of the Splenda. Pour the mixture over the nuts and stir to coat. Cover the slow cooker, set it to low, and let it cook for 2 to 3 hours, stirring every hour or so.

Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry. Stir in the remaining Splenda, cook for another 20 minutes, and then remove from the slow cooker and cool. Store in an airtight container.

Yield: 9 servings 9 servings Each with 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. a.n.a.lysis does not include polyol in sugar-free syrup.

Dana's Snack Mix You can buy sh.e.l.led sunflower seeds and pumpkin seeds in bulk at most natural food stores, and you should be able to get raw cashew pieces there, too. For variety, try adding 2 cups (75 g) of low-carb garlic croutons along with the seeds and nuts.

6 tablespoons (84 g) b.u.t.ter 3 tablespoons (45 ml) Worcesters.h.i.+re sauce 1 teaspoons garlic powder 2 teaspoons seasoned salt 1 teaspoon onion powder 2 cups (560 g) raw, sh.e.l.led sunflower seeds 2 cups (560 g) raw, sh.e.l.led pumpkin seeds 1 cup (150 g) almonds 1 cup (100 g) pecans 1 cup (150 g) walnuts 1 cup (150 g) raw cashew pieces Preheat the oven to 250F (120C, or gas mark ).

In a small pan, melt the b.u.t.ter and stir in the Worcesters.h.i.+re sauce, garlic powder, seasoned salt, and onion powder.

In a large bowl, combine the seeds and nuts. Pour the melted b.u.t.ter mixture over them and mix very well.

Put the mixture in large roasting pan and bake for 2 hours, stirring occasionally.

Allow the mixture to cool; store in an airtight container.

Yield: 18 servings 18 servings Each with 14 grams of carbohydrates and 5 grams of fiber, for a total of 9 grams of usable carbs and 13 grams of protein.

Ranch Mix 2 cups (450 g) raw, sh.e.l.led pumpkin seeds 2 cups (450 g) raw, sh.e.l.led sunflower seeds 2 cups (290 g) dry-roasted peanuts 1 cup (150 g) raw almonds 1 cup (150 g) raw cashew pieces 2 tablespoons (30 ml) canola oil 1 packet dry ranch salad dressing mix 1 teaspoon lemon pepper 1 teaspoon dried dill teaspoon garlic powder Preheat the oven to 350F (180C, or gas mark 4).

In large mixing bowl, combine the pumpkin seeds, sunflower seeds, peanuts, almonds, and cashews. Add the canola oil and stir to coat. Add the dressing mix, lemon pepper, dill, and garlic powder and stir until well distributed.

Put the seasoned nuts in shallow roasting pan and roast for 45 to 60 minutes, stirring occasionally, until the almonds are crisp through.

Yield: 16 servings 16 servings Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 16 grams of protein.

Pepitas Calientes Hot and sweet and crunchy-these Mexican-style pumpkin seeds will be the hit of any gathering you serve them at. Feel free to double or triple this!

1 cup (225 g) raw, sh.e.l.led pumpkin seeds 2 teaspoons garlic powder teaspoon salt 2 teaspoons chili garlic paste 1 teaspoon Splenda 1 teaspoon lime juice Heat a medium-size heavy skillet over medium-high heat. Add the pumpkin seeds and dry-fry them for a few minutes, stirring constantly. After a little while, you'll see them swell a bit and become a bit plumper. This means they're just about done.

Stir in the garlic powder, salt, chili garlic paste, Splenda, and lime juice, making sure all the seeds are well coated. Continue to stir over heat until they dry and then serve hot.

Yield: 4 servings of cup (60 g) each 4 servings of cup (60 g) each Each with 3 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.

Asian Punks Pumpkin seeds are terrific for you-they're a great source of both magnesium and zinc. And they taste great, too.

2 cups (450 g) raw, sh.e.l.led pumpkin seeds 2 tablespoons (30 ml) soy sauce teaspoon powdered ginger 2 teaspoons Splenda Preheat the oven to 350F (180C, or gas mark 4).

In a mixing bowl, combine the pumpkin seeds, soy sauce, ginger, and Splenda, mixing well.

Spread the pumpkin seeds in a shallow roasting pan and roast for about 45 minutes or until the seeds are dry, stirring two or three times during roasting.

Yield: 4 servings 4 servings Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein. (These are also a terrific source of minerals.) Indian Punks You can actually buy curry-flavored pumpkin seeds, but these are better tasting and better for you.

4 tablespoons (56 g) b.u.t.ter 2 tablespoons (15 g) curry powder 2 cloves garlic, crushed 2 cups (450 g) raw, sh.e.l.led pumpkin seeds Salt Preheat the oven to 300F (150C, or gas mark 2).

Melt the b.u.t.ter in a small skillet over medium heat. Add the curry and garlic and stir for 2 to 3 minutes.

In a mixing bowl, add the seasoned b.u.t.ter to the pumpkin seeds and stir until well coated.

Spread the pumpkin seeds in a shallow roasting pan and roast for 30 minutes. Sprinkle lightly with salt.

Yield: 4 servings 4 servings Each with 15 grams of carbohydrates and 4 grams of fiber, for a total of 11 grams of usable carbs and 18 grams of protein.

In addition to all the minerals found in the pumpkin seeds, you get the turmeric in the curry powder, which is believed to help prevent cancer.

Punks on the Range This snack is spicy-chili-crunchy. If you miss barbecue-flavored potato chips, try snacking on these.

2 cups (450 g) raw, sh.e.l.led pumpkin seeds 1 tablespoon (15 ml) canola oil 1 tablespoon (7.8 g) chili powder 1 teaspoon salt Preheat the oven to 350F (180C, or gas mark 4).

In a mixing bowl, combine the pumpkin seeds and canola oil, stirring until well coated. Add the chili powder and salt and stir again.

Spread the seeds in a shallow roasting pan and roast for about 30 minutes.

Yield: 4 servings 4 servings Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

Barbecued Peanuts 1 tablespoon (15 ml) liquid smoke flavoring 1 teaspoon Worcesters.h.i.+re sauce Dash of hot pepper sauce cup (120 ml) water 1 cups (220 g) dry-roasted peanuts 3 tablespoons (42 g) b.u.t.ter Garlic salt Preheat the oven to 250F (120C, or gas mark ).

In a saucepan, combine the liquid smoke, Worcesters.h.i.+re sauce, hot pepper sauce, and water.

Bring to a simmer.

Turn off the heat and stir in the peanuts. Let the peanuts sit in the liquid for 30 minutes, stirring occasionally.

Drain off the liquid and spread the peanuts in a shallow roasting pan. Bake for at least 1 hour or until good and dry. (Stir occasionally to help speed up the process.) When the peanuts are thoroughly dry, melt the b.u.t.ter and stir it into the peanuts to coat. Sprinkle lightly with garlic salt.

Yield: 3 servings 3 servings Each with 16 grams of carbohydrates and 6 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

Brie and Walnut Quesadillas [image]cup (40 g) chopped walnuts 8 ounces (225 g) Brie 6 low-carb tortillas Preheat your oven to 350F (180C, or gas mark 4). Spread your walnuts in a shallow roasting pan. Put them in the oven and let them roast for 8 to 10 minutes-set the oven timer!

While that's happening, cut your Brie into quarters and thinly slice off the rind. Now, slice the Brie. If it's too soft for that, cut it into little cubes.

Lay a tortilla in a big, heavy skillet over medium-low heat. Cover it with slices or small hunks of Brie and let it heat until the cheese begins to melt and the walnuts are done. Scatter[image] of the walnuts over the cheese and top the whole thing with another tortilla. Turn your quesadilla over and continue to cook until the cheese is good and melty. Transfer to a plate and cover with a lid to keep warm while you make two more! of the walnuts over the cheese and top the whole thing with another tortilla. Turn your quesadilla over and continue to cook until the cheese is good and melty. Transfer to a plate and cover with a lid to keep warm while you make two more!

Cut into wedges and serve.

Yield: 6 servings 6 servings Each with 15 g protein; 12 g carbohydrate; 8 g dietary fiber; 4 g usable carbs.

Warm Brie with Sticky Nuts This is an unusual and delectable party offering. It is also very rich; if you're planning on serving dinner as well, consider sharing this six ways! I think this would also make an elegant dessert.

8-ounce (225 g) wheel of Brie (Don't buy a slice from a bigger wheel.) [image]cup (40 g) chopped pecans 3 tablespoons (45 g) b.u.t.ter 1 tablespoon (15 g) polyol 1 teaspoon sugar-free imitation honey 1 tablespoon (1.5 g) Splenda teaspoon blackstrap mola.s.ses 1 pinch salt Preheat oven to 350F (180C, or gas mark 4). Unwrap cheese and place it in a shallow baking dish. Put it the oven and set your timer for 10 minutes.

Meanwhile, in a saucepan, start sauteing the chopped pecans in the b.u.t.ter-give them about 5 minutes over medium-low heat. Then stir in the polyol, imitation honey, Splenda, and mola.s.ses and keep stirring for 3 or 4 minutes. When the cheese is just about ready, stir in the salt.

Fetch the Brie out of the oven and place it on a serving plate. Scoop the nuts-they'll now be sticky and clumping a bit-out of the b.u.t.ter and spread them evenly across the top of the cheese.

Serve by cutting into 4 wedges and eat with a fork.

Yield: 4 servings 4 servings Each with 13 g protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb. Carb count does not include polyols.

Cheese-Pecan Nibbles These are quite simple to make and sure to delight your guests. Feel free to use either the regular or the light garlic and herb cheese-they have about the same carb count.

2 cups (300 g) pecan halves 4 ounces (115 g) garlic and herb spreadable cheese (such as Boursin or Alouette) You can make this with canned, roasted, and salted pecans, or if you prefer, you can roast your own. If you choose the latter, preheat your oven to 350F (180C, or gas mark 4). Spread 2 cups (300 g) of unbroken pecan halves in a shallow baking pan. Stir in 1 teaspoon oil to coat-it will take a fair amount of stirring to get that little oil to coat this many nuts, so keep stirring! Sprinkle with salt and roast for 8 to 10 minutes. Remove from oven and let them cool before the next step.

Spread a dollop-between and teaspoon- of garlic and herb spreadable cheese on the flat side of a pecan half, and then press the flat side of another pecan half against it to make a pecan-and-cheese sandwich! Place on a serving plate and continue with the rest of the cheese and the rest of the pecans.

Yield: Enough for about 6 people Enough for about 6 people Each of person will get 4 g protein; 7 g carbohydrate; 3 g dietary fiber; 4 g usable carbs.

Fried Cheese This is the sort of decadence I would never have considered in my low-fat days. If you miss cheese-flavored snacks, you've got to try this.

2 or 3 tablespoons (30 or 45 ml) olive or canola oil to cup (60 to 90 g) shredded Cheddar, Monterey Jack, or jalepeno Jack cheese Spray a small, heavy bottomed, nonstick skillet with nonstick cooking spray and place over medium-high heat.

Add the oil and then the cheese. The cheese will melt and bubble and spread to fill the bottom of the skillet.

Let the cheese fry until it's crisp and brown around the edges. Use a spatula to lift up an edge and check whether the cheese is brown all over the bottom; if it isn't, let it go another minute or so.

When the fried cheese is good and brown, carefully flip it and fry the other side until it is brown.

Remove the cheese from the skillet, drain, and lie it flat to cool. Break into pieces and eat.

Yield: 2 servings 2 servings Each with 1 gram of carbohydrates, no fiber, and 11 grams of protein.

Variation: Cheesy Bowls and Taco Sh.e.l.ls-For a tasty, cheesy, tortilla-like bowl, follow the directions for Fried Cheese until both sides are cooked. Remove and drain the cheese but drape it over the bottom of a bowl to cool. When it cools and hardens, you'll have a cheesy, edible bowl to eat a taco salad out of.

You can also make a taco sh.e.l.l by folding the cheese disc in half and propping it partway open. Be careful when handling it; hot cheese can burn you pretty seriously.