Many people will try to “fancy” the recipe up.  That’s OK – that’s their choice.  But I think that a chuck roast combined with water and some root vegetables is really all you need.

Don’t bother buying a better, more expensive grade of beef.  The cheapest chuck roast will taste better cooked this way than a more expensive roast ever will.  So don’t waste your money on quality for this recipe – spend that money on quantity instead (especially if you try to eat locally raised beef).

If you are trying to eat low-carb, it’s also the safest recipe while on induction.

Sunday Pot Roast

1 chuck roast (buy a larger roast if you like left-overs)
3-4 rutabagas
5-6 Turnips
1 head celery
1-2 small carrots
3-4 potatoes (not for low-carb)

Rub salt on roast and place in a large crock pot.  Peel rutabagas & turnips and add chunks to crockpot.  Add slices/chunks of cleaned celery & carrot.  If you are not doing low-carb, add potatoes.  Don’t add potatoes if you or anyone in your house is doing low-carb.  The starch will not only stall you, but will make you crave more high-carb foods.  It’s not worth it for a few potatoes.   If you think you’ll be able to tell the difference after cooking – good luck with that.  Once the crock pot is finished cooking the vegetables, they will all look alike and taste pretty much just like a potato.

Add water to just the top of the roast.  Turn crock pot on low and walk away for 6-8 hours.

If you decide to make gravy, use a product called ThickNTHIN instead of flour or corn starch if you are eating low-carb.

Serve with steamed asparagus or a salad.

Enjoy!

Hoagie Dip – click HERE for the recipe

Deviled Egg Dip – click HERE for the recipe

Cheesecake Cookies- click HERE for the recipe

Now, no matter what kind of goodies are at the party, I’ll be able to enjoy low-carb options and not feel deprived.

Here’s a tip for you that I learned the hard way when I went to go grab a snack and all of my low-carb goodies had been scarfed up – I put some aside for myself and store them in the fridge or backseat of the car (depending on the weather) – that way everyone can enjoy my offerings and I don’t have to worry about them totally disappearing on me!

Enjoy the game and may the best team win!

I think it’s because it’s such a tedious process.  Boil the eggs – cool them off … shell the eggs.  Sigh … I always manage to mess up a few that now look pitted and diseased with big chunks out of them.  Then I can’t stand it when the inside of the egg whites are wet, so I have to dry them out and I must pipe the yoke filling back in once it’s made – so there’s more mess that has to be cleaned up.

But they taste so darned good ………

You know, it never occurred to me that I could just make a dip with the same ingredients and it  would taste just as good with much less effort.  DOH!

I  found the recipe in a magazine I bought for myself recently, the Food Network Magazine – Jan/Feb issue.  It was in a pull-out section that I almost threw out thinking it was an advertisement.  Here’s the dip with my modifications.  Enjoy!

Deviled Egg Dip

• 8 eggs, hard boiled
• 1/4 cup heavy mayonnaise
• 1-2 slices bacon, fried crispy & crumbled
• Paprika, Salt & Pepper, to taste
• Fresh chives

Puree eggs with mayo and add paprika, salt and pepper.  Garnish with more paprika, chives & sprinkle with crispy bacon bits.

For those doing low-carb:  Serve with celery sticks and cucumber slices
For those doing mainstream:  Serve with veggie / roasted garlic crackers or pretzel chips

Enjoy!

There is a way to make veggie soup in a low-carb way.  It won’t work for induction, unless you opt for a chicken/beef stock instead of tomato juice, but that’s not “my mama’s veggie soup.”

The trick to making low-carb veggie soup is, naturally, choosing the lowest carb veggies out there.

I’m tellin’ you, folks – I just don’t make complicated food … so here is my yummy and low-carb vegetable soup!  (Mamma would be proud!)

Low Carb Vegetable Soup

1 large can tomato juice
1 can cut green beans w/ liquid
1 bag frozen broccoli
1 bag frozen cauliflower
1/2 head cabbage, cut in bite size pieces
2-3 rutabagas, cubed
4-5 turnips, cubed
1 stalk (bunch) celery, sliced
1-2 slices bacon
1/2 lb. beef cubes (optional)
salt & pepper to taste

Combine all ingredients in large stock pot.  Pour in tomato juice and then add water to just cover the veggies.

If you decide to add beef, brown the cubes on all sides and add both beef and the searing liquid to the stock pot.

Cook over medium heat until all veggies are cooked through and beef is fall-apart tender.

Enjoy!

Well, doing low-carb meant no more visits to the bakery for me!  I was missing coconut macaroons, so I tried this recipe and it’s really good.

The trick is to find unsweetened coconut – you can’t use the regular coconut from the grocery store.  That stuff is loaded with sugar.

I found unsweetened coconut at one of our local health food stores – so start your search there and you can always buy it online if your local search comes up empty.

Coconut Macaroons – Low Carb Style

• 2 cups unsweetened shredded coconut
• 4 egg whites from large eggs (should be about ½ cup)
• 1 teaspoon vanilla extract
• 3/4 to 1 cup pourable splenda
• about 2 Tablespoons water

1) Heat oven to 375 F. Line baking sheet with either parchment paper on a silicone mat.

2) Measure egg whites. If they aren’t quite ½ cup, add a little water to reach that level. Then add the vanilla.

3) Mix pourable Splenda in with unsweetened coconut.

4) Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you’ll be able to mold the macaroons better.

5) Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay, so this is your chance). Put at least half an inch apart.

6) Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

This Baking Mix can be used in place of Bisquick, Jiffy Mix or Carbquik.

Low Carb Bake Mix

1 2/3 cup almond flour
2/3 cup Designer Whey vanilla protein powder
2/3 cup vital wheat gluten

Mix and store in air-tight container.  Use measure for measure in place of other bake mixes.
Makes 3-1/3 cups at about 10 carbs per cup.

The recipe can easily be doubled … I have to double the recipe so that I have enough cookies left over after I finish baking them – to make it through the week for both my husband and myself! 

Cheesecake Cookies

16 oz. cream cheese, softened
1 egg
1/2 tsp vanilla
3/4 cup pourable Splenda

Beat softened cream cheese with the egg.  Add in the vanilla and Splenda until thoroughly mixed.  Drop by spoonfuls onto a lined or greased cookie sheet.

Bake at 350 until the edges are browned.  Start at 15 minutes … my oven requires 15 minutes for foil-lined pans and 22 minutes for parchment-lined pans.  The cookies brown easier using foil but they come out “fluffier” using parchment.  They will puff, then fall, when they begin to wrinkle on the top, they are ready.

Remove from cookie sheet and place onto cooling racks. Try not to eat as you cook or do what I do and make a double-batch. IF you have any leftover, store in an airtight container.

Recipe makes about 60 cookies.
Carb count for each cookie:  0.43 g

So, back to the point – the thread I was on gave a wonderful recipe for a Low Carb Sandwich Roll that everyone was raving about.  Figured I’ll have to give it a try.  Maybe I’ll sneak out for a Whopper or Arby’s and enjoy picking it up with my hands and eating it like it’s supposed to be eaten (but without the carbs)!!

Low Carb Sandwich Buns (Gluten-Free Buns)

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.

In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture).

Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out. (If they last that long.)

• If Splenda makes the buns too sweet, experiment with dill, onion, garlic or other savory spices
• Use a Muffin Top pan – I found one that was non-stick & it’s perfect
• Add sesame seeds for the authentic whopper bun

Ideas for their use:

• B.L.T’s
• Grilled Cheese
• Wendy’s
• Arby’s
• Whopper
• Sloppy Joes
• Breakfast sandwiches (bacon, egg & cheese, etc.)
• Gyros

ENJOY!!

Everyone these days wants to find easy, low-carb recipes to build a healthy diet that is low in carbohydrates. With the recent low-carb craze, dieters can find information all over the place. Here are some guidelines to help you get what you want out of the low-carb phenomenon.

Whether you are searching the Internet, paging through a cookbook or digging through a friend’s pile of recipes, you need to keep in mind what it is that you want out of this diet. You should desire low-carb recipes that appeal to you, that will help you lose weight healthily, that you want to eat and that you can prepare without too big a headache.

Just because foods are low-carb and diet-friendly doesn’t mean they have to be bad or boring. You can find easy, low-carb recipes without sacrificing foods you enjoy. You can easily find recipes focusing on meat, poultry or seafood. You can find dozens of great ideas for breads, pastas, sauces and dips, as well as low-carb desserts and snacks. You can even have low-carb beer and other alcoholic beverages.

When preparing meals containing meats, be sure to choose carefully. As you make an effort to avoid carbohydrates, you will naturally move toward foods higher in protein. Many of these high-protein foods are our favorite meats, but many of these meats are also contain large amounts of fat. To get the best out of your diet, choose easy, low-carb recipes that call for lean meat, poultry or seafood. Even lean cuts of pork are better for you than meats like bacon and beef.

Breads are another area of interest in a low-carb diet. People are often surprised to learn that cutting breads out of their diet entirely is unnecessary. With an assault on carbohydrates in their diets, many people see breads as off limits. Books have even been written discussing how to live without bread.

Breads themselves are not bad, but some can certainly not low in carbohydrates. Many easy, low-carb recipes are available that allow you to enjoy sandwiches, burgers, toast or muffins. These recipes use a slightly different list of ingredients, but they yield healthy, tasty breads. Also, breads contain fiber, which is important to include in your diet.

Many recipes targeting a low-carb audience will specify nutritional information for the food, especially carbohydrate, protein and fiber content. This information is provided for a reason: as you probably know, foods low in carbohydrates and high in protein are central to the Atkins and other low-carb diets. Fiber is also a big part of the equation; simply put, you can have more carbs in your diet if they are in the form of fiber. Also, foods high in fiber are generally full of “good carbs,” the type of carbohydrates you don’t need to eliminate from your diet.

This brings up another good point: you don’t need to completely eliminate carbohydrates from your diet. Keeping some carbs in your diet is healthy and does not negatively affect your diet. Most low-carb recipes have at least some carbs. Instead of cutting out all carbohydrates, you should focus on minimizing or eliminating “empty carbs,” carbohydrates that come from foods with little or no nutritional value. Soft drinks and candy bard have empty carbs; fruits and vegetables, for example, have good carbs.

An important part of a low-carb diet is variety. You’re trying to limit carbohydrates, but that doesn’t mean you should eat eggs every day and avoid bread like the plague. Abide the guidelines for a healthy, low-carb diet: limit but don’t eliminate carbs, get plenty of fiber, make sure your protein-rich meats are not too full of fat.

Again, to easily sustain a healthy, low-carb lifestyle you should eat foods you enjoy. Low-carb foods should not be a burden. The list of diet-friendly choices has enough variety to make even the pickiest eaters happy. You have plenty of delicious, easy, low-carb recipes to choose from.

About the Author:

Low carb diets are all the rage and you can easily see why.

While lowering your carbohydrate intake you thusly have to burn less calories, which means less exercise.

Article Source: http://www.articlesbase.com/health-articles/your-guide-to-quick-to-fix-easy-low-carb-recipes-35795.html

There are several options for you low-carbers out there – don’t go to any Super Bowl parties … no, no, no – I’m kidding! But, seriously, when you do go to the parties – BYOS! (Bring Your Own Snacks)

Here are some suggestions and one really great recipe that’s incredibly easy to make and everyone will enjoy whether they do low-carb or not.

Come to the party armed with cucumber slices, celery sticks & pork rinds to scoop up dips that are low-carb friendly (including the Hoagie Dip recipe below). If all else fails, I will also use olives, cheese slices & rolled up deli meats.

Bring your own black olives, green olives, pickles, peel & eat shrimp, crab stuffed mushrooms, BLT-stuffed tomatoes, etc. I usually also bring Double Decker Knox Blox as well as Cheesecake Muffins. When you can have all of these yummy goodies – who needs potato chips or pretzels!

Here is my favorite dip because everyone can enjoy it! I’ll be posting my recipes for 2 more Low Carb Super Bowl Party Snacks tomorrow morning! Enjoy!

Hoagie Dip

Use 3 of the following meats – any combination
1/4 lb. bologna
1/4 lb. salami (I use hard salami)
1/4 lb. turkey breast
1/4 lb. ham
1/4 lb. roast beef
1/4 lb. slicing pepperoni

1/4 lb. provolone cheese
1/4 lb. munster cheese (or american)
2 tomatoes
shredded lettuce
heavy mayo

Dice up all the meats, cheeses and tomatoes.

Non-low carb: Mix everything together (including lettuce) with heavy mayo and eat with italian bread cubes as a hoagie dip.

Low Carb: Mix everything but the shredded lettuce together with heavy mayo and pour on shredded lettuce for a hoagie salad ~or~ make as a dip with the lettuce and use cucumber & celery slices as scoops!

It’s recommended (if you can wait that long) to make the dip (without lettuce) the night before and let the flavors meld together. Then add the lettuce right before serving if using as a dip.

Yummmmmm!

Good luck to both Super Bowl teams!