Ancho Macho Chili
Beachgirl's Basic Cheesecake
Cajun Pork Chops
Canadian Cheddar Soup
Chili Relleno With or Without Chicken
Earl Grey-Chocolate Pots De Creme
Fillet of Sole in White Wine
Mashed "Faux-Tatos"
Seafood Bisque
Sour Cream Chicken
Steph's Yummy Chicken Stuff - Mexican Version


Some of our favorites


* Exported from MasterCook *

Ancho Macho Chili

Recipe By :Atkins, The Complete Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds boneless beef chuck stew meat
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil or vegetable oil -- divided
1 medium onion -- chopped
3 tablespoons ancho chile pepper powder or Mexican-style
chili powder
14 1/2 ounces can diced tomates with green chiles
3/4 cup dry red wine or chicken broth
4 large roasted garlic cloves -- minced

Heat oven to 325:. Toss beef with salt and pepper. Heat 1 1/2 teaspoons
oil in a Dutch oven over high heat. Add one-third beef and brown on all
sides, about 5 minutes. Transfer to bowl and repeat two more times with
beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook
onion until lightly browned. Stir in chile powder, tomatoes, wine and
garlic. Bring to a simmer. Return beef and accumulated juices to dutch
oven. cover and bake 2 1/2 hours, stirring once halfway through cooking
time, until beef in very tender.


* Exported from MasterCook *

Beachgirl's Basic Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow to
medium speed, scraping sides often. Add all other ingredients except eggs.
When completely mixed (with no lumps), add the eggs and egg yolk, one at a
time, beating very slowly. When eggs are incorporated, do not mix any
more. Over-mixing the eggs is a contributing cause of cracked
cheesecakes. (The leading cause of cracking is over-cooking, so don't
believe any one who tells you it is normal for a cheesecake to be cracked;
it isn!&t.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large
piece of aluminum foil, and fold the foil up around the pan to create a
watertight barrier around the cheesecake. Then place the barrier pan in an
even larger pan and fill the larger pan halfway with water. This is called
a water bath. It is a gentler way to cook the cheesecake. Place the entire
water bath containing the cheesecake in a 300-degree preheated oven. Cook
for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off
and leave cheesecake in until the oven is completely cool. The cheesecake
can even be left overnight at this point. Cracks can also occur when a
cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake,
separating it from the sides of the pan. If your goal is to serve the
cheesecake on a different dish without the bottom of the spring form pan,
then the pan can be lined with parchment paper before the batter is poured
in. Make sure to grease both sides of the paper. This will make for easy
removal of the cheesecake later. It works best if the cheesecake has been
refrigerated fully before trying to remove it from the bottom pan. (may
substitute 1 cup of Davinci Syrup which reduces carb count to 3 for each
serving!)




* Exported from MasterCook *

Cajun Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper -- to taste
1/2 tablespoon butter
1/2 tablespoon oil
4 boneless center-cut pork chops -- 1/2" thick

Combine paprika, salt, sage, pepper, garlic powder, and cayenne on a
plate. Coat chops with seasoning mixture on both sides. Heat butter and
oil over high heat in a large skillet until very hot. Place chops in
skillet, reduce heat to medium and cook 8 to 9 minutes, turning once
halfway through cooking time.

Net Carbs: 1 grams



* Exported from MasterCook *

Canadian Cheddar Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/4 cup onion -- chopped
1/4 cup chopped celery
2 tablespoons soy flour
1/4 teaspoon dry mustard
1 pinch nutmeg
1 pinch pepper
3 cups chicken stock
1 1/2 cups heavy cream
1 cup water
1 1/2 cups Cheddar cheese -- shredded
1 dash Worcestershire sauce

In a heavy saucepan, melt butter. Cook onion and celery for about 5
minutes or until tender. Do not brown. Stir in flour, mustard, nutmeg and
pepper. Cook for 2 to 3 minutes. Stir in chicken stock. Simmer for about
20 minutes or until vegetables are tender. If desired, puree until smooth
in blender or food processor. (Note: this is where the hand blender comes
in REAL handy!) Add cream and water and bring almost to a boil. Add
cheese. Heat until just melted, stirring constantly. Add Worcestershire
and a little salt.

Per Serving: 2 g Carb




* Exported from MasterCook *

Chili Relleno With or Without Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chedder cheese -- grated
1 pound Monterey jack cheese -- grated
3 cans diced green chiles -- (7 ounces each)
5 eggs -- beaten
2 chicken breast cooked and diced (opional) -- (2 to
3)

Mix cheese, cooked chicken and green chilies together in 9x13 inch baking
dish. Pour eggs over and bake at 350: for 45 minutes




* Exported from MasterCook *

Earl Grey-Chocolate Pots De Creme

Recipe By :Atkins, The Complete Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces unsweetened baking chocolate
1 cup heavy whipping cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute (I use Splenda)

Heat oven to 325:. Place chocolate in a small bowl. In a small saucepan
over medium heat, bring cream and water to a simmer. Remove from heat.
Pour just enough cream mixture over chocolate to cover (about 1/2 cup).
Add tea bags to remaining cream mixture in pan. Steep 10 minutes. Squeeze
tea bags over mixture. Remove. Whisk chocolate mixture until smooth. Whisk
egg yolks and sugar substitute into warm cream mixture in saucepan until
well mixed, then whisk in the chocolate until smooth. Pour mixture into
four 4-ounce ramekins or custard cups. Place cups in a large roasting pan
(I just used a 13 x 9" baking pan). Place pan in oven and carefully pour
boiling water into pan until water comes halfway up sides of cups. Cover
entire pan with foil and bake 33-35 minutes until custard are set but
slightly jiggly in center. Let stand in pan at room temperature 15
minutes. Remove cups, cover with plastic wrap and refrigerate until cold.



* Exported from MasterCook *

Fillet of Sole in White Wine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fillets sole -- (8 ounce)
1 1/4 teaspoons salt
1/2 teaspoon white pepper
2 green onions or scallions -- chopped
4 tablespoons melted butter
1/2 cup dry white wine
1 tablespoon chopped parsley
1/2 teaspoon thyme
2 bay leaves -- crushed
1 tablespoon butter
1 1/2 teaspoons flour
2 tablespoons heavy cream

Preheat oven to 375:F. Wash and dry fillets and season with salt and
pepper. Arrange fillets in a buttered baking dish in a single layer and
sprinkle with the green onions, melted butter, wine, parsley, thyme, and
bay leaves. Cover with greased paper facing down, then cover dish, and
back 20 minutes. Carefully remove fillets from baking dish. Strain pan
juices into a small saucepan, add 1 tablespoon butter, and let melt. Blend
in the flour, add the cream, and cook 4 minutes. Pour over fish and serve.

6.2 grams of carbohydrate in entire recipe, if serving 4, each serving
contains 1.6 grams of carbohydrate.



* Exported from MasterCook *

Mashed "Faux-Tatos"

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cauliflower florets
4 tablespoons cream cheese
1 tablespoon butter
Salt and freshly ground pepper -- to taste

Steam cauliflower until soft. Measure cream cheese into a bowl and cut
into small pieces. Drain cauliflower and add to cream cheese in bowl.
Using potato masher, mash the cauliflower and cheese together until mixed.
Or if you prefer a smoother consistency, use electric mixer. Add butter
and salt and pepper and continue mashing or beating until thoroughly mixed
and/or the texture you prefer for mashed potatoes.




* Exported from MasterCook *

Seafood Bisque

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
1 cup butter
1 quart water
1 tablespoon chicken base
a sprinkle or two of instant flour -- or your
favorite lc thickener
2 cans chopped clams with juice -- (6.5 oz.)
1/2 pound uncooked shrimp -- cleaned, shelled, deveined
1/3 pound cod (leave in one piece)
1/3 pound salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
chives for garnish -- optional

Saute shallots and diced celery in butter, until soft. Add thickener, if
desired, and stir with a wire whip for 5 minutes, on low heat and set
aside. Bring 1 quart of water to a boil. Add chicken base, clams with
juice, all of the shrimp and the whole pieces of cod and salmon. Return to
a boil. Lower the heat and simmer for about 5 minutes. Strain the stock,
and reserve the seafood. Stir the shallot/butter mixture into the stock.
Flake the large pieces of boiled fish and add the canned crabmeat. Add the
heavy cream and sherry. Bring to a simmer and heat through. Add chives, if
desired.

3 carbs per serving.




* Exported from MasterCook *

Sour Cream Chicken

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless, skinless chicken breasts
12 slices bacon
2 cups sour cream
1/4 cup heavy cream
4 tablespoons soy sauce
1/4 teaspoon ground ginger
salt and pepper -- to taste
3 tablespoons butter


Preheat oven to 325:F. Melt butter and distribute across the bottom and
sides of a Corning or Pyrex casserole dish. Lightly fry bacon until
partially done not crisp. Wrap two pieces of pliable bacon around each
chicken breast and arrange them in the baking dish. In small bowl mix sour
cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper
top as you like, and bake in 325:F oven for two hours the first hour foil
or lid-covered and then uncover for the second half of the cooking time.

4 carbs per serving.



* Exported from MasterCook *

Steph's Yummy Chicken Stuff - Mexican Version

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boned and skinned chicken breast halves
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon cumin powder
3 tablespoons Tabasco green pepper sauce
2 tablespoons heavy cream
3 cans mushroom stems and pieces -- drained
4 ounces green chiles
1/4 cup shredded Colby-Jack cheese

Place chicken breasts in a single layer baking dish. Spread mushrooms and
chiles over the chicken, trying to keep them on the chicken. Mix together
the sour cream, mayonnaise, cumin, tabasco sauce and cream until blended.
Place large dollops of the mixture on each breast, then spread it out so
that it covers all meat and mushrooms. Sprinkle cheese on top until
covered. Bake at 375: until the top is starting to get brown and crusty,
about 45-60 minutes.

3g Carbohydrate



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