My recipes - Keyingredient

SLOPPY JOE STUFFED PEPPERS - Linda's Low Carb Menus & Recipes

By Shirl

NOT TESTED

1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

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GUACAMOLE (Barbara Judy)

By Shirl

Mix in blender

3 avocados
2 tbsp. green taco sauce
1/4 tsp. pepper
2 tbsp. lemon juice
3/4 cup mayonnaise
1/2 tsp. garlic salt
1/2 cup grated onion
4 or 5 dashes Tabasco sauce

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Favorite - Seeded Whole Grain Loaf

By Shirl

My husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads

1-1/3 cups warm 2% milk (70° to 80°)
3 tablespoons honey
2 tablespoons canola oil
1-1/4 teaspoons salt
2-2/3 cups whole wheat flour
2 tablespoons old-fashioned oats
4 teaspoons vital wheat gluten
1 tablespoon millet
1 tablespoon sunflower kernels - (I Doubled)
1 tablespoon flaxseed - (I Doubled)
1 tablespoon cracked wheat or additional flaxseed - (I Doubled)
1 package (1/4 ounce) active dry yeast - (used 2.5 tsp.)

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Mimi's Cafe Carrot Raisin Bread

By Shirl

It's dark, moist and delicious and it comes in a bread basket to your table at this French-themed west coast casual...

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts

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Best Ever Low Carb Crackers NOT TESTED

By Shirl

same

tweaked it to make, I have to say, the BEST LC cracker I have tasted! I am so amazed how much they taste like a HC herb cracker! Here is the recipe:
Herb/Parmesan Crackers:
Ingredients:
1/2 cup Almond Flour
1/2 cup Splendid Bake Mix (Jennifer Eloff Recipe at bottom of this recipe)
2 teas. sweetener
1 egg white
3/8 teas. salt
1/8 teas. garlic powder
1/8 teas. onion powder
1 to 2 Tbs grated Parmesan cheese (more or less to taste. I used a heaping Tbs)
2 teas. un-toasted sesame seeds
2 Tbs softened butter
1/2 Tbs Italian herbs of choice (I used an herb mixture of oregano and basil......also use more herbs if you want a stronger herb taste)
Mix all ingredients well in bowl. Chill dough for 20 minutes.
Take about 1/2 teas. of dough, roll into a ball and place on a parchment lined cookie sheet. Do this until the cookie sheet is filled, placing the dough balls about 1 1/2 inches apart.
Using the bottom of a baking powder can or any item that has a 1/8" height rim around like the baking powder can, place a small piece of plastic wrap on each dough ball and press down until the can hits the cookie sheet.
Peel off plastic and move to the next dough ball until all are have been pressed and shaped.
Prick with fork.
Bake at 325 F for 15 -20 minutes, or until golden brown. After 15 minutes, check every minute or so to make sure they don't get too browned.
Cool and store in a air tight container at room temp. or freeze for longer storage.
SPLENDID LOW-CARB BAKE MIX™ (Thanks, Jennifer Eloff)
1 2/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)
In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.