Don’t let the enticement of forbidden culinary delights play havoc with your health. Whatever you love and yet must stay clear of, we have delicious alternatives for you. All of the recipes have a carb count of no more than 50 carbs per serving (at the highest) . In fact everything here has been created so that it falls between 2-50 carbs per serving.

BREADS,Note: With so many Dr Atkins recipe books out we thought we may give you a variation to his bake mix so that if you wish you can use not only our recipes, but other recipes using Dr. Atkins low carb mix as a template and create many of your own low carb recipes

for a fraction of the cost.

Our Version of Atkins Bake Mix

Ingredients:

1 cup soy flour

2 cups soy protein isolate

2 Tablesp baking soda

1 Teasp salt

2 Tablesps Splenda Sift together then store and use as you would Dr. A’s. It’s much cheaper and things come out about the same.

**You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy.

They are delicious, delightful and easy to make. Most of the recipes in this compilation have an average of 1-50 grams of carbs per serving. You may note that they range in difficulty. This is because the cooks who created them came from various backgrounds of culinary expertise. Even though the cooks added to the recipe in his/her own way, don’t be afraid to make these recipes yours by changing ingredients to satisfy your own pallet. I hope you enjoy them as much as we did .Bon appetite!!

http://www.lowdiet.blogspot.com

Health Guide

Health questions and answers archive. Ask our experts your own question for free!

A salad is not just boring lettuce anymore. This salad is bursting with flavor. This healthy low carb recipe is for a chicken strips salad with fruit and nuts.

It has such unique flavors that you will discover a new one with each and every bite. Compliment your dinner table with this salad today. Your salad never had it so good.

Ingredients:

• 2 skinless, boneless chicken breasts cut into strips
• 2 cups spinach, shredded
• 1 tbsp. extra virgin olive oil
• 1 cup fresh broccoli, chopped
• ½ cup red onion, cut into rings
• 1 cup fresh strawberries, chopped
• ½ cup pecans, diced
• ½ cup raisins
• 1 tsp. lemon juice
• ½ cup red wine vinegar
• 1 tsp. salt
• 1 tsp. black pepper
• Cilantro (optional)

To Make:

In a small skillet, combine the olive oil and the cubed chicken. The chicken can be bought already cut into strips or you can buy whole chicken breasts and cut

them up to the desired size yourself.

Cook the chicken on medium heat until nice and browned. Remove the pan from the heat and place the chicken pieces on a paper towel to absorb up any excess oil. Next, chop up the spinach.

Use your hands instead of a knife to chop it up to avoid bruising the spinach leaves. In a small mixing bowl, place the spinach leaves and the lemon juice. Toss lightly. On 4 large serving plates, arrange the spinach leaves. Now that the chicken has had time to cool, cut up the chicken.

Top the spinach with the chicken pieces. Add the red onion and the broccoli. Lightly drizzle each salad with red wine vinegar.

Add salt and black pepper to taste. Top each salad with raisins, pecans, and strawberries.

Garnish each salad with cilantro, if desired.

Serve immediately.

Linda is author at http://www.steaks-guide.com/ she loves to cook and has done a lot of work on our health section

Health Guide

Health questions and answers archive. Ask our experts your own question for free!

Basic Quick Mix Recipe

10 c. all-purpose flour

1 1/4 c. nonfat dry milk

1/3 c. baking powder

1 tbsp. salt

2 c. vegetable shortening (room temperature)

Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

Storing mix:

Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

Using mix:

Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

Basic Biscuits

2 c. basic quick mix

1/2 c. water

Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly.

Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.

Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

Basic Muffins

2 c. basic quick mix

4 tsp. sugar

1 egg, beaten

2/3 c. water

Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

Basic Pancakes

2 c. basic quick mix

1 tsp. sugar

1 egg, beaten

1 c. water

Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

The Internet is a great source for more quick mix recipes. Just type “quick mix recipes” into your favorite search engine!

Rachel Paxton is a freelance writer and mom of four. For inspirational articles and tips for everyday living, visit her web sites at http://www.creativehomemaking.com and http://www.frugal-home-decor.com

The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.

Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.

Ingredients

• 1-pint strawberries, hulled and sliced

• 2-tablespoons fruit pectin

• ½ teaspoon butter

• 1-cup sugar

• 2 8-ounce jelly jars

Directions

1. In a medium sized bowl, crush the strawberries with a potato masher

2. In

   a skillet, combine the crushed strawberries, pectin, and butter.

3. Stirring constantly, cook over medium-high heat, until the mixture boils.

4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.

5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

You have permission to reprint this article electronically or in print, free of charge, provided that each article is:

1. Printed in its full form with no changes

2. Includes an active link

3. A courtesy copy of your publication is sent to the above contact

4. And the following byline appears at the bottom of each article:

About The Author

Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that’s jam packed with family ideas, visit http://togetherparenting.com/

info@togetherparenting.com

I wanted something that was easy, quick, and didn’t require me to go out and buy ingredients. So I searched the Internet, figuring peanut butter cookies would do the trick. I was surprised to find a peanut butter cookie recipe that didn’t require flour. In fact, it didn’t require many ingredients at all.

My curiousity peaked, I tried it out:

Flourless, 3 Ingredient Peanut Butter Cookies

• 1 cup sugar (or 3/4 cup, if you prefer)

• 1 large egg

• 1 cup peanut butter (crunchy or smooth)

Combine sugar and egg in mixing bowl, stirring until smooth. Add peanut butter and mix thoroughly. Roll into walnut-sized balls.

Place the balls on ungreased cookie sheet(s) at least 2″ apart. Flatten with the tines of a fork, then turn the 90 degrees and use fork again t create cross hatches.

Bake 10 minutes at 375 degrees Fahrenheit

(or until done). Let cool in pan for 1 minute before removing to cooling rack. Leaving them on the sheet for too long will make them hard.

Yes, the cookies are soft after they come from the oven. I don’t know how long they stay soft out in the open though, as I had a couple of cousins come over while they were baking and we all pretty much destroyed the cookies.

Still, if you plan on keeping them (or any other type of cookies for that matter) for a while, then put a slice of bread on the bottom of an air tight container and place the cookies on top. If you have any cookies left when the bread gets hard, replace the piece of bread.

I hope you try this peanut butter cookie recipe and love it. I know I’ll be pulling this one out whenever a cookie craving hits me again.

About The Author

Get Your Just Desserts twice monthly at: http://www.koripuckett.com/just-desserts. Tried and true dessert recipes from an average Jane who just loves experimenting with baking.

You can use, tomato sauce, a combination of tomato paste and tomatoes, a combination of tomato paste and either tomato juice of V-8 juice, and ketchup. Then everyone uses ingredients such as garlic, mustard, and onions. The other items that enhance the flavor of your barbeque sauce are items such as Worcestershire sauce, soy sauce, vegetable oil, olive oil, liquid smoke, and Tabasco sauce.

Spices that are preferred include garlic powder, cayenne pepper, cumin, salt and pepper. These are just a few of the ingredients you will see when you read a barbeque sauce recipe.

To make hot barbeque recipes you can begin with an ordinary store bought brand of barbeque sauce like Heinz or Hunts. Pour the entire bottle of sauce into a medium saucepan. Add items such as jalapeno peppers, Tabasco sauce, and cayenne pepper or chili powder. Bring to a boil and then reduce heat and simmer for 15 minutes.

Now, you can use this

sauce to baste your favorite meat before baking, grilling, or broiling.

Another hot barbeque recipe that you are sure to enjoy needs the following ingredients, 1 large chopped onion, 3 chopped and de-seeded jalapeno peppers, ½ cup of ketchup, ½ cup of water, ¼ cup of vinegar, ¼ cup of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Tabasco sauce, 2 tablespoons of brown sugar or honey, 1 tablespoon of mustard, 2 teaspoons of liquid smoke, ½ teaspoon of cayenne powder, salt and pepper to taste.

In a medium saucepan mix together all ingredients until well blended and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes. Use on all of your favorite meats before barbequing to give them that hot spicy flavor you crave.

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

The definition of quick breads is imprecise. Often cookbooks classify muffins, coffeecakes, and biscuits as quick breads–not just those moist loaf breads made without yeast–breads like banana nut bread and date nut bread. And there is a thin line between quick breads and cakes. Quick breads contain less sugar and fat than cakes. They usually, but not always, contain fruits or nuts to add flavor and moisture and make up for the low percentage of fat and sugar. When we refer to quick breads, we’re talking about loaf-shaped breads without yeast.

There are two major makeup methods for quick breads–the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. Today, we will look at the muffin method.

In preparation, grease an 81/2-by 41/2-inch loaf pan. Dust the pan lightly with flour by placing a spoonful in the greased pan and jostling it about by tapping the pan against the heel of your hand. Preheat the oven to 350 degrees with the rack placed in the center of the oven. Your pan should have an even coating as shown.

Here are the ingredients that we will use in our liquid mix:

3/4 cups very hot water

3 tablespoons butter

3/4 cup (5 ounces) diced dried apricots

1 tablespoon orange zest

3/4 cup orange juice

1 large egg

1. Heat the water until very hot, nearly boiling. You can do so in the microwave. Pour the water into a large bowl. The bowl should be large enough to mix the batter in.

2. Add the butter.

3. Dice the apricots into 1/4-inch pieces and add them to the hot water.

4. Grate the outer skin

from an orange until you have a tablespoon full. You only want to get the orange peel without scraping deep enough to get the pithy white second layer, which is bitter. Add this zest to the hot water mixture.

5. Squeeze the juice from two oranges. Add 3/4-cup of the juice to the liquid mixture.

6. Stir in one large egg. Use a fork to mix the egg well.

In another bowl, mix the dry ingredients together:

1/2 cup sugar

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups oatmeal

1/2 tablespoon baking soda

1/2 tablespoon baking powder

3/4 cup walnuts

Make sure that they are thoroughly mixed. We like to use a large whisk.

7. Add the dry ingredients to the wet ingredients. Stir with a large spatula until just combined. If it is mixed too much, the action will develop the gluten in the flour and the bread will not be as tender as it should be. (We don’t like to make muffins and quick breads with our electric mixer.)

8. Scrape the batter into the prepared pan and place it in the oven. Bake the bread for 40 to 45 minutes or until the bread tests done. When it is done, a skewer or large toothpick inserted into the center of the loaf should come out clean.

9. Let the bread cool in the pan on a wire rack for five minutes. Invert the pan and remove the loaf to finish cooling on the wire rack. If the bread does not come free easily, the top edges of the loaf are probably bound to the pan. Try lifting the edges away from the pan with a sharp knife.

Store the bread in the refrigerator where it will keep for up to a week. This bread, like most quick breads, is much better served the next day. The bread can also be frozen.

Peach Variation. This bread is just as good with dried peaches instead of apricots.

For more articles like this visit The Bakers’ Library.

© 2004 The Prepared Pantry

First, for the orange muffins . . .

Pick a recipe that uses baking soda (or baking soda and baking powder) as a leavener. Baking soda is alkaline and needs an acid to complete the chemical reaction that causes the bubbles. Buttermilk is the acid most often used. Since orange juice is an acid, you can use that in place of buttermilk. Add a streusel topping and include one tablespoon of orange zest.

Here is a streusel topping mix that works well:

Orange Nut Streusel Topping

1/2 cup walnut pieces

1/2 cup brown sugar

1/2 teaspoon cinnamon

2 tablespoon orange zest (the zest from one large orange)

1 tablespoon cold butter

1. Chop the walnuts into small pieces.

2. Stir the walnuts, brown sugar, cinnamon, and orange

zest together.

3. Cut in the cold butter with a pastry knife or two table knives.

4. Spoon the streusel mixture over the muffin batter evenly before baking.

To put a fancy graham crumb topping on your muffins . . .

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar

1/4 cup rolled oats

2 sheets of graham crackers, crushed

1/2 teaspoon cinnamon

6 tablespoons cold butter, cut in pieces

1. Mix the first four ingredients together.

2. Cut the butter in with a pastry knife.

3. Spoon on top of the muffins.

4. Bake as directed.

To put a cream cheese frosting on your muffins . . .

Cream Cheese Topping

8 ounces cream cheese

4 tablespoons flour

1/2 teaspoon lemon extract

1 egg

1/3 cup sugar

Directions

1. In a small bowl, beat the cream cheese until soft

2. Add the other ingredients and continue beating until the mixture becomes soft and smooth.

3. Spoon the mixture over the top of the muffins.

4. Bake as directed. The topping will increase baking time by at least several minutes. Be sure and test the muffins for doneness with a toothpick inserted in the center of the largest muffin. If it does not come out clean, continue baking.

For more articles like this visit The Bakers’ Library.

© 2004 The Prepared Pantry

Preheat oven to 425F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.

Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white

or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.

Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins. The raisin rolls will not rise as high, but they will taste terrific.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.

Bake the rolls at 425F to 450F for about 15 to 18 minutes and check early until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.

Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

Are you hungry for more tasty and healthy recipes? Go to http://www.personaltrainingclasses.com today for recipes and information on how to get in and stay in shape.

Preheat your over to 375F.

Bake the piecrust at 375F for about 10-15 minutes. Don’t cook it all the way through. Remove from oven and let cool.

Bring a pot of water to a boil. Add salt. Cook the asparagus for a few minutes (3 minutes should be sufficient.) Plunge into ice water to stop the cooking process and set aside.

Dice a shallot and in a little bit of oil, sweat the shallots. (Cook on low heat until shallots are translucent.)

Break eggs into a bowl and whisk until completely beaten. Add milk

and incorporate into the eggs. Season with a bit of salt and pepper.

In your cooled crust, place the shallots and arrange your asparagus. Sprinkle the cheese on top and then carefully pour the egg mixture over it. Place on a baking sheet and put in over at 375F for approximately 25 minutes or until set. If the crust begins to brown too quickly, turn the heat down. To test to see if your custard has set, stick a knife into it. If it comes out clean, then it is set.

Not used to these measurements? Use our volume and temperature calculators. Go to Online Cooking the links are on the right column under the heading “Calculators”.

Paul Rinehart is the founder of Online Cooking.