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BAKED EGGS AND MUSHROOMS IN HAM CUPS
6 ounces fresh mushrooms, finely chopped
2 tablespoons shallot, minced, 1/2 ounce
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sour cream
6 thin slices ham (I used round "deli" thin packaged slices)
Cook mushrooms and shallots in butter with salt and pepper until liquid has evaporated. Remove from heat and stir in sour cream. Fit 1 slice of ham into each of 6 oiled (I used non-stick spray) muffin tin cups. It's ok for the ham to stick up and over edges (mine were a little too small), it will shrink down a bit. Divide mushroom mixture among the ham cups and spread gently into bottom. A finger works well for this. This will help hold the ham up when adding the egg. Crack one egg into each cup (they will be very full) and sprinkle top with a little salt and pepper. Bake at 400º for 15 minutes until whites are cooked, but yolks are still a little runny. Check before the 15 minutes are up. My yolks were soft in some spots, but starting to get well done in others. Carefully remove from pan. I used a soup spoon to scoop them out, using a butter knife in my other hand to help push them onto the spoon.
Makes 3-6 servings
Per Cup: 130 Calories; 8g Fat; 12g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 2 Cups: 259 Calories; 15g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
These are quite good and would make a nice brunch dish. I would have used smoked ham, but the store only had boiled. It was still good and you can use any type of ham you like. The original recipe called for Black Forest ham and baby bella mushrooms. I don't think the added expense of baby bellas would even be noticeable in this. My husband was so tickled at how cute and tasty these were. He thinks it's amazing all the great food I've been making on this diet.
2 ounces walnuts
2 ounces pecans
2 ounces whole almonds
1 tablespoon sunflower kernels
1/4 cup unsweetened coconut (3/4-1 ounce)
1 tablespoon flax meal
2 tablespoons butter, melted
1/2 teaspoon liquid Splenda (or about 1/4-1/3 cup granulated)
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
Coarsely chop the nuts. You may need to chop the almonds separately because they are a bit harder. It's ok to have some tiny crumbs, so don't discard them; put them in a bowl and stir in the sunflower kernels, coconut and flax meal. In a small bowl, mix the butter, Splenda, salt and vanilla; add to nuts and toss to blend well. Spread the nut mixture on a baking sheet and bake at 300º for about 3 minutes. Stir well, then bake another 2-3 minutes, watching them closely. Stir again and bake an additional 3 minutes, if necessary. You want them slightly toasted but not too browned. Stir in cinnamon. Let cool, then place in a zipper bag or other container and store in the refrigerator. Sprinkle on yogurt or eat as a snack.
Makes about 1 1/2 cups
Can be frozen
With granular Splenda:
Per 2 tablespoons: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/4 cup: 260 Calories; 25g Fat; 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per 2 tablespoons: 128 Calories; 12g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 256 Calories; 25g Fat; 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I was sort of trying to copy Gram's Gourmets Flax'n Nut Crunchies just to see what I could come up with. I had all of the above ingredients on hand so I gave it a shot. It came out pretty good, but could still use some tweaking. I might use a bit more cinnamon next time.
Just replace with lindt chocolate and sweetener or a LC chocolate that you can handle. I would try and substitute all or some of the butter with coconut oil too.
4 ounces MiniCarb chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
3/8-1/2 teaspoon almond, vanilla, mint or orange extract
1/8 teaspoon vanilla
12 paper candy cups
Place 12 small foil or paper candy cups on a small baking sheet. In a medium glass bowl, microwave chocolate and butter at 50% power for 1 1/2-2 minutes or just until melted, stirring after half the time. Stir in cream and extract. Spoon at once into cups. Chill or freeze until firm. Store in refrigerator or freeze for longer storage.
Makes 12 truffles
Can be frozen
Mint Truffle Cups - use 3/8 teaspoon peppermint extract
Almond Truffle Cups - use 1/2 teaspoon almond extract
Per Truffle: 76 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; 4g Dietary Fiber; 1g Net Carbs
Per 2 Truffles: 153 Calories; 12g Fat; 3g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carbs
I like these very much, especially the almond ones. They're a little messy to eat because the chocolate softens quickly at room temperature. I'm sure that they'd be good with orange flavoring as well, but I haven't tried that yet. These are based on a high carb truffle recipe that I used to make.
I thought this (minus the seasoning) might be an interesting base for a popcorn recipe:
1 pound fresh cauliflower
2 tablespoons oil
4 teaspoons Mrs. Dash Table Blend seasoning
Salt, to taste
Pinch granular Splenda, to taste, optional
Cut the cauliflower into bite-size pieces. Put in a large plastic storage bag or a large mixing bowl. Drizzle the oil over the cauliflower then sprinkle with Mrs. Dash and a little salt. Close bag and shake until florets are coated as evenly as possible or toss well in bowl. Spread in a single layer on a baking sheet (I lined mine with nonstick foil). Bake at 400º 50-60 minutes, turning them over every 15 minutes. Bake until very dark brown, but not completely burnt. Taste and sprinkle with more salt, if needed, and a very light dusting of granular Splenda, if desired. The Splenda helps cut the bitterness of the charred cauliflower.
Makes about 4 servings
Per Serving: 97 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
This recipe came from the Mrs. Dash website, but I had to make a few adjustments. The first time I made these, I used the oven temperature as posted in the recipe, which was 450º. After only 30 minutes they were nearly burnt so I took them out of the oven. The second time, I lowered the temperature to 400º and that helped quite a bit. I was able to bake them about 50 minutes. Next time I may try 350º and bake them a full hour. You do want them to get very dark brown for the best flavor and turning them is important because the bottoms will get too browned otherwise. This makes a very ugly-looking snack, but you'll find that they're kind of addictive. Mrs. Dash Table Blend has a lot of heat so if you don't care for hot food, you may want to use a different seasoning. If you use a seasoning that has salt in it, omit the extra salt. I was tempted to try some other seasoning with my second batch, but my husband loved it so much, that I stuck with the Mrs. Dash.
Heres a cool snack recipe I found in one of our Jamie oliver books and thought I'd share
Toasted Chilli Almonds
dried red chillies
Toast the almonds in a frying pan with the olive oil until golden brown add crumbled chilli and salt to taste and serve, viola!
Cucumber, Feta and Capsicum rolls
PS: Don't forget our low carb snacks page
Another snacks thread: What are some quick snacks for low carbing that you have hidden for your success?
Here is another oldie but goodie we need to read again - lots of good ideas here Look at the time I am going back to bed.
I'm planning on making my partner low carb muffins cookies and protein bars today for him to take to work. He won't eat most of the snacks I eat like olives and cheese but is it ok for him to eat those things on a daily basis?