Contributed By Sandy | Published: Dec 18, 2005
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Breakfast Bagel Sandwich
Ingredients:
1 medium apple, cored and cut into 16 wedges
1 teaspoon brown sugar
4 tablespoons light cream cheese
2 plain bagels, split and toasted
4 slices Canadian bacon
2 tablespoons finely chopped green onion
Directions:
Preheat oven to 425-degrees.
Heat a nonstick skillet coated with cooking spray over medium heat until hot. Add apple and brown sugar and saute about three minutes or until apples are soft.
Spread one-tablespoon cream cheese over each bagel-half. Top each half bagel with one slice Canadian bacon and four apple wedges.
Bake uncovered at 425-degrees for five to eight minutes. Remove from oven and sprinkle with green onions.
Recipe makes four servings (one bagel per serving).
Nutritional information per serving:
Calories: 224
Total Fat: 5g
Saturated Fat: 2
Cholesterol: 22mg
Sodium: 718mg
Carbohydrate: 31g
Protein: 12g
Fiber: 2g
Diabetic exchange: 1-1/2 Starch, 1 Lean Meat, 1/2 Fruit, 1/2 Fat
Champage Citrus Sorbet
Ingredients:
4 cups water
2 cups sugar
2 cups fresh orange juice (about 7-8 oranges)
1/2 cup fresh lemon juice
4 cups champagne
Directions:
Make a *simple syrup by bringing water and sugar to a boil and continuing to boil until sugar is disolved.
Let cool and combine with remaining ingredients.
Chill and freeze in an ice cream maker according to manufacturer's instructions.
*Simple Syrup
Made from sugar and water and used for flavoring desserts, especially sorbets, sauces and poached fruit.
To make simple syrup mix equal parts granulated sugar and water, bring to a boil for one minute and allow to cool. Store covered in your refrigerator.
Can't Believe It's Not Fudge
Ingredients:
2 tablespoons butter
1 tablespoon cocoa
1/3 cup full fat ricotta cheese
2 tablespoons protein powder
1 teaspoon vanilla
1/4-1/2 cup Splenda
1/2 cup toasted slivered almonds (optional)
Directions:
Melt the butter in microwave and add cocoa.
Blend in the ricotta cheese, vanilla, Splenda, and protein powder.
Drop by teaspoonfuls onto a foil lined cookie sheet.
Top with slivered almonds if desired.
Place in freezer for one to two hours until set.
Chicken Caesar Salad
Ingredients:
Salad:
Two chicken breasts
3 cups torn romaine lettuce
1/2 cup red bell pepper strips
Vinaigrette:
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspppn Worcestershire sauce
1 teaspoon Dijon mustard
1/8 teaspoon sugar or equal
Salt and pepper to taste
1/2 garlic clove, crushed (optional)
Dash of fresh grated Parmesan cheese
Directions:
Broil chicken breasts, rubbed with a bit of garlic powder for about six minutes each side. Cut into cubes or shred.
Combine chicken, lettuce and bell pepper in large bowl.
Combine the ingredients for the vinaigrette in a small bowl, stirring well with a wisk. Pour over salad, and toss well.
Sprinke lightly with Parmesan cheese, and toss gently.
Add some melon as a side dish for a complete protein and carb meal.
Low Carb Pizza
Ingredients:
3 cups grated raw zucchini or cooked spaghetti squash
Two eggs, beaten
2-1/2 cup mozzarella cheese
1-1/2 cup tomato sauce
1/2 small onion, thinly sliced
One small green bell pepper, chopped
1/2 cup sliced mushrooms
1/4 cup sliced black olives
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
Directions:
Preheat oven to 400-degrees.
Squeeze the excess moisture out of the grated zucchini or cooked spaghetti squash with paper towels.
Mix the squash, eggs and 1-1/2 cups mozzarella together and press into the bottom of a pie pan. Bake for about ten minutes.
Remove the pan from the oven and spread the tomato sauce, vegetables or other pizza toppings and the remaining cheeses over the crust.
Sprinkle with oregano and basil and drizzle the olive oil over the top.
Bake for 25 minutes or until cheese is lightly browned.
Recipe makes three to four servings.
Stir Fry Pepper Steak
Ingredients:
1 pound boneless sirloin steak
2 tablespoons olive oil
One garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
Three large green peppers, thinly sliced
Two large onions, thinly sliced
3/4 teaspoon beef bouillon granules
3/4 cup hot water
One (8 ounce) can water chestnuts, drained
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup cold water
1/2 teaspoon sugar
Directions:
Cut steak into 2-inch strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt and pepper; cook one minute. Remove meat and keep warm.
Add green peppers and onions to skillet; cook and stir for five minutes or until crisp tender.
Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat.
Cook and stir until mixture boils; cook and stir two minutes longer.
Recipe makes six servings.
One serving equals 188 calories.
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