Dawnz Recipe Montage : Quick Meals & Snacks Forum : Active Low-Carber Forums

#16 ^

Sun, Apr-11-04, 20:04

acipenser

Senior Member

Posts: 1,544

Plan: Atkins-->PP
Stats: 250/211.0/170 Female 5'5"

BF: size 26/22/12
Progress: 49%

Location: Portland, Or

at what temp do you cook it?

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#17 ^

Sun, Apr-11-04, 20:34

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Hey Michelle.. you asked what temp to cook it? I think you were referring to the cheesecake? 350~ ..if you were asking about something else, let me know..

I did have to put it in there for 5 more minutes...not sure why..but it was delicious, next time, I may use some blackberries or blueberries. I was out of strawberries, so just ate it plain.

#18 ^

Mon, Apr-12-04, 19:17

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

No Bake Cookie

I made these tonite..For lesser carbs, you can eliminate the oatmeal entirely, and just use the flaxmeal.

No bake cookies

Ingredients:

1 C Splenda
1/4 C Heavy Cream
1/4 C Butter
1 1/2 T Cocoa
1/2 tsp Vanilla
½ C Oatmeal
1 C Flax meal
3/4 C Peanut Butter

Over medium low heat, mix cream, butter, and cocoa in a sauce pan, stirring constantly until ingredients are smooth and melted. Remove from heat. Add Splenda and stir until well mixed. Stir in vanilla, oatmeal, flax meal and peanut butter. Drop by spoonfuls on to a cookie sheet lined with waxed paper. Refrigerate until cool. Store in the refrigerator. Makes 12 nice sized cookies.

Cals: 125
Carbs: 8.5
Fiber: 3.6
Protein: 8.8
Alcohol: .083
Net Carbs: 4.9

#19 ^

Mon, Apr-19-04, 19:31

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Pumpkin bake

8oz cream cheese softened
4 eggs
1/2 c. splenda
1 1/4 c. canned pumpkin
1/2 tsp allspice
1 t. cinnamon

Combine all ingredients. Pour batter into a baking dish that has been sprayed with nonstick spray. Bake in a 350 oven until center is done - it will look 'puffed', but will shrink down as it cools. .Approx 30-45 minutes
Yield: 4 servings

Per Serving
Calories: 293.5
Fat: 24.75
Sat: 14.25
Carbs: 8.5
Fiber: 2.75
Protein: 10.75
NET CARBS: 5.75

Tastes: ok .. Maybe will taste better in the morning after it sets.

Last edited by simplydawn : Mon, Apr-19-04 at 19:48. Reason: add feedback comment

#20 ^

Tue, Apr-20-04, 19:26

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Got the recipe from annie-pie.. I have it in the fridge chilling! Cant WAIT!

Orange Creamsicle LC Pudding Dessert

1 pkg unsweetened orange Kool-Aid
2 pkgs Knox unflavored gelatin
approx. 1/3 cup splenda or to taste
1-1/2 c. boiling water
8 ounces cream cheese.

Mix the dry ingredients together. Slowly add hot water, pouring and stirring at the same time. Whisk the cream cheese in. Pour into dish, refrigerate. sets in about 3 hours. Cut into squares. Hide from the kids.
I don't know the carb content. Depends on how big your pieces are, and how much splenda. We didn't put that much splenda in. Yum!

**My guess on the carb count-per 6 servings-approx 1.5

#21 ^

Thu, Apr-22-04, 18:06

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Hawaiian Style Deep Dish Quiche Pizza

DEEP DISH PIZZA QUICHE --Hawaiian style

4 oz. cream cheese
3 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1/2 tsp. Italian seasoning
1/4 c. atkins bake mix
2 cups Italian cheeses (I used the grated pre-packaged mix of pizza cheese)
1/2 tsp. wet garlic or 1/4 tsp. powder
Ragu pizza sauce
1 cup mozzarella cheese

Toppings: Jicama (*see note below), ham, green onions, mushrooms...

I doubled the recipe....

Beat together cream cheese and eggs until smooth.
Add cream, parmesan cheese and spices

Spray 9” baking dish (I used a 13 x 9 for double recipe), with oil. Put pizza cheese in dish and pour egg mixture over it. Bake at 375 for 45(for double, 30 for half recipe) minutes.

Spread on pizza sauce, sprinkle on mozzarella cheese and add your favorite toppings. Bake until bubbly hot, approximately 17 minutes. (10 for half recipe)

Let it stand a few minutes before cutting. I like my cheese on top, so I add my toppings after the pizza sauce and put the mozza cheese on last.

How to use the jicama as the pinapple: slice of jicama (that sweet, white root veggie) and diced it into small chunky pieces. Then, I rolled them in Splenda, and placed then all over the pizza, among the ham. Covered all this with a final coat of light cheese.

The sweet pcs were a little more crunchier than pineapple, but much more blood glucose friendly for me!

Approx. 8 net carbs per serving..but very filling!

Last edited by simplydawn : Thu, Apr-22-04 at 19:29.

#22 ^

Sun, May-02-04, 11:51

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Dawn’s Tofu tuna ‘Mac’ cheese

Just ate this for lunch, and my hubby said: I asked him - Good for one meal, or is this a repeat..and he said definitely a repeat. So, enjoy..we did.

Dawn’s Tofu tuna ‘Mac’ cheese

1 C heavy cream
1 egg
2 c. grated cheddar cheese
2 6 oz cans tuna-drained
1 6.5 oz can mushroom pcs-drained
Spices to taste(s/p/garlic)
2/3 c. peas
1/3 c. margarine
12 oz Firm Tofu-cut into strips (pat dry with paper towels)

Topping: 1 oz pork rinds, 2tbsp. grated parmesan cheese and spices ( I used s/p/garlic). Put in zip lock bag and crush.

Yield: 8 generous portions
Oven: 350

Combine all ingredients while your tofu is ‘drying’ and the oven is warming up. Then fold in the sliced tofu. Pour into a 13 x 9 pan, sprinkle with the pork rind topping. Bake for 45 minutes. Cool 5-10 min. before serving.

Per Serving:
Calories: 334
Fat: 23
Sat: 11
Carbs: 5
Fiber: 1
Protein: 26

NET CARBS: 4

Without the peas:
Cals: 327
Carbs: 4
Fiber: .6
Protein: 25.5
Net Carbs: 3.4

source grams cals %total
Total: 2673
Fat: 187 1681 64%
Sat: 81 728 28%
Poly: 21 185 7%
Mono: 58 521 20%
Carbs: 39 123 5%
Fiber: 9 0 0%
Protein: 207 829 31%
Alcohol: 0 0 0%

#23 ^

Sun, May-02-04, 12:13

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Cauliflower Salad

Made this yesterday, and it was very delicious! Enjoy...

Cauliflower Salad

1 Cauliflower head or 1 bag of frozen cauliflower
½ c. Miracle whip
¼ green onion
2 hardboiled eggs
¼ s/p and/or other seasonings
¼ radish
¼ carrot-shaved
¼ celery
1 tsp. relish

Boil cauliflower, drain and let cool. Cut off the stems. Mix all ingredients and fold in the cauliflower. Chill to set. You can add mustard to this if you like, I don’t care for mustard in my ‘tater salad, so knew I wouldn’t care for it in this salad.

Servings: Approx. 8

Per Serving:
Cals: 70
Fat: 4
Sat: .875
Carbs: 5.88
Fiber: 2
Protein: 2.5
Net Carbs: 3.88

source grams cals %total
Total: 557
Fat: 34 307 60%
Sat: 7 59 11%
Poly: 2 20 4%
Mono: 3 29 6%
Carbs: 47 125 24%
Fiber: 16 0 0%
Protein: 20 80 16%
Alcohol: 0 0 0%

#24 ^

Tue, May-11-04, 15:15

simplydawn simplydawn is offline

Flutterby

Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Dawn's Tomato Beef Quiche

Below is a twist on the pizza quiche, it is very very filling as well as delicious

Dawn's Tomato Beef Quiche

8 oz. cream cheese
5 eggs
2/3 cup heavy cream
1/4 cup parmesan cheese
2 cups Italian shredded cheeses
16 oz can Tomatoes, 8 oz tomato sauce, 1 lb ground beef, Italian spices (garlic, oregano, etc.), Sm. Can of mushrooms.

Prepare the sauce, brown the beef, drain excess fat.

Beat together cream cheese and eggs until smooth. Add cream and Parmesan cheese, then stir in shredded cheese.

Spray 13 x 9” baking dish with oil. Pour cream mixture into the pan, then pour the sauce mixture into the center of the pan, being careful to keep a small edge for the ‘crust.’

Bake at 350 for 1 hour.
Yield: 15 generous portions.

Cals: 236
Fat: 17.6
Sat: 9.2
Carbs: 4
Fiber: .75
Protein: 16.5

All 15 servings info:

source grams cals %total
Total: 3541
Fat: 264 2380 67%
Sat: 138 1245 35%
Poly: 11 98 3%
Mono: 75 674 19%
Carbs: 61 200 6%
Fiber: 11 0 0%
Protein: 248 991 28%

#25 ^

Fri, May-14-04, 21:50

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Dawn's Strawberry Yogurt Slush

I made a delicious shake tonite for my dessert...

Strawberry Yogurt Slush

4 small/medium strawberries
2 cups ice
1 c water
1 4 oz container Dannon L/c vanilla creme yogurt
1 tbsp. coconut oil
1/4 tsp vanilla extract
1/2 tsp. cinnamon
2 pckts splenda

Mix all ingredients in blender, put in chilled 16 oz glass, serve with a colored straw!

NET CARBS: 5

Total Calories: 197
Fat: 17 151 77%
Sat: 14 124 63%
Poly: 0 3 2%
Mono: 1 7 4%
Carbs: 7 22 11%
Fiber: 2 0 0%
Protein: 5 21 11%
Alcohol: 0 2 1%

The one I made tonite actually had 1/4 c. of sliced bananas in it, which brings the net carbs to 13 for the 16 oz...It could have been 2 eight oz glasses for only 6.5 net carbs..but I was so craving a banana..........

#26 ^

Sat, May-15-04, 14:24

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Strawberry Sugar Free Jam 2 carbs per tbsp!

This recipe, when compared to a full sugar version, represents a 50% reduction in calories, a 60% reduction in carbohydrates and a 100% reduction in sugar!

Refrigerator Strawberry Jam

Special Equipment Needed: half pint canning jars with two part lids.
Special Ingredient Needed: low methoxyl pectin with calcium added (read ingredient list to make sure your brand has calcium). Refer to pectin manufacturers instructions before making jams and jellies.

**Note I am just using pectin for s/f jams and jellies........

4 cups chopped fresh strawberries (that have been rinsed and hulled)
1 1/2 cups SPLENDA® Granular
1/4 cup lemon juice
2 teaspoons.-1 box Low Methoxyl Pectin with calcium*(see package for specified amount)
4 to 6 drops red food coloring (optional)

1. Place strawberries in a medium size saucepan. Crush with a potato masher. Add lemon juice. Cook over medium heat approx. 5 minutes, or until mixture comes to a full boil. Stir constantly.
2. Blend SPLENDA® Granular with powdered pectin in a small bowl.
3. Incorporate pectin and SPLENDA® Granular into mashed strawberries using a wire whisk. Gently stir mixture and bring to a boil. Boil for 1 minute or until pectin and SPLENDA® Granular have dissolved. Add optional coloring. Mix well and simmer one more minute.
4. Fill clean hot jars with jelly (leaving 1/4 inch of headspace) and seal with two part lids.
5. Store jam in refrigerator. After opening, jam can be stored, refrigerated, for two weeks.

Makes 3 half-pint jars (approximately 48 servings).

MAKING JELLIES AND JAMS WITH SPLENDA

Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDA® Granular must use low methoxyl pectin with calcium added. Even though SPLENDA® Granular is made from sugar, it does not act like sugar in every cooking and baking application. Regular pectin and even some no-sugar needed pectin will not gel with SPLENDA® Granular. The SPLENDA® test kitchen has made successful batches of jam and jelly using Pomona's Universal Pectin** and Mrs. Wages Lite Home Jell***. Both of these brands have added monocalcium phosphate, which allows the pectin to set without sugar. Read the ingredient list on the side of the pectin box to find out if your brand has added monocalcium phosphate. Always check with pectin manufacturer's instructions before making jams or jellies.

*Low methoxyl pectin with calcium added is a type of pectin that does not need sugar to gel. Always follow pectin manufacturers' instructions for canning as the amount of pectin needed varies from brand to brand.
** Pomona's Universal Pectin® is a trademark of Workstead Industries Mail orders only Phone: 1 (413) 772-6816
*** Mrs. Wages Lite Home Jell is a trademark of Precisions Foods. Available at most large grocery store or call Toll free 1 (800) 647-8170

Nutrients Per Serving:
Serving Size 1 Tbsp.
Calories 10
Carbohydrates 2 g
Protein 0 g
Sugars 1 g
Dietary Fiber 0 g
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Exchanges Per Serving: free

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.

#27 ^

Sun, Jun-13-04, 20:11

simplydawn simplydawn is offline

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Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

5 minute Ice cream

"Ziploc" Vanilla Ice Cream

1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag

No Ice Cream Maker Needed. It
really works, trust me!!

In the sandwich sized ziploc,
combine the sugar substitute,
vanilla extract and heavy cream. Seal the
bag and shake lightly to mix ingredients.
In the gallon sized ziploc bag, add 3
cups of ice (or fill half the bag
with ice)and add 6 tablespoons of
table salt.

Place the sealed sandwich sized bag
into the gallon bag and seal the
gallon bag. Shake the entire
contents for at least 4 minutes
(shake longer for harder ice cream).
Once desired hardness has been
achieved, remove smaller baggie and
rinse throughly with cold water (if
you miss this step, you may wind up with
salty ice cream!)

Recipe makes about a 1/2 cup of ice cream.

Can use syrups to get different flavors or different extracts, like almond or orange, etc.

Enjoy.......

#28 ^

Sun, Jul-18-04, 08:24

simplydawn simplydawn is offline

Flutterby

Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Chocolate Flax Pancakes

Dawn's Chocolate Flax Pancakes

Excellent fiber source for your day!!

3 tbsp Ground Flax seeds
2 tbsp cream cheese
2 eggs
1/2 tsp vanilla extract
1 tbsp cocoa powder
2 tbsp atkins bake mix

Yield: 2 large pancakes

Mix all ingredients, Cook til bubbly, flip. Can use in waffle iron too..will try that later on..maybe for dinner I am hooked

The good news: only 2 net carbs per pancake!

Factoids for both:

Fat: 31
Sat: 11
Carbs: 20
Fiber: 15
Protein: 31
Alcohol: 1

Net carbs: 4

#29 ^

Mon, Jul-19-04, 07:53

simplydawn simplydawn is offline

Flutterby

Posts: 2,270

Plan: All that make sense
Stats: 220/212/160 Female 5'4

BF:
Progress: 13%

Location: Atlanta, GA

Dawn's Choc Belgian Waffles

When I added the additional cocoa, I had to add additional moisture, so I adjusted the above recipe, and in turn it yields 3 belgian waffles, rather than 2.

They are very filling, I just had 1.. maybe have another one when I get back from working out.

Dawn's Choc Belgian Waffles

3 tbsp flax meal
¼ c. water
¼ c carb countdown dairy
2 tbsp cocoa powder
½ tsp vanilla
2 tbsp atkins bake mix
2 tbsp splenda
2 eggs
2 tbsp. Cream cheese softened

Yield: 3 Belgian Waffles
Net Carbs per Waffle: 2

Cals per serving: 171.33
Fat: 10.66
Sat: 3.66
Carbs: 7.66
Fiber: 5.33
Protein: 11.66
Alc: .333-

For All 3 = Total Cals: 514
Fat: 32 286 63%
Sat: 11 99 22%
Poly: 2 16 3%
Mono: 7 63 14%
Carbs: 23 26 6%
Fiber: 16 0 0%
Protein: 35 140 31%
Alcohol: 1 5 1%
Net Carbs for all 3 = 6

#30 ^

Sat, Jul-24-04, 11:51

kimmiek

New Member

Posts: 12

Plan: Atkin's
Stats: 194/185/130 Female 5'1"

BF:
Progress: 14%

Location: Some city in Kentucky

I have been inspired!

Thanks for all of you great recipes! I love to cook and have been feeling a bit cheated when in the kitchen lately. I am new to the LC thing and readjusting to fewer ingredients have been a drag so far. I decided to check out the kitchen forum today and I'm drawing some inspiration. I just can't wait until I've adjusted enough to come up with some of my own creations. Anyway, thanks for your creativity! You've given me a boost!