Asparagus, Canadian Bacon, and Cheese Frittata: Low Carb From Food Network Kitchens
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| 5 large eggs 4 tablespoons freshly grated Parmesan 2 tablespoons milk 1/4 teaspoon freshly grated lemon zest 1 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature. Copyright © 2004 Television Food Network, G.P., All Rights Reserved
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Crustless Pizza
Tomato Sauce
Mozzarella/Parmesan/ Provolone Cheese(s) or a blend
Spices of your choice including:
Pepper, Oregano and Italian Spices
Toppings of your choice
Preparation
Layer cheese and topping on a greased pan. There should be around 4 layers total.
Bake at 375 f for 20 minutes or until top cheese layer appears to be browning.
Let sit for 5 minutes to allow cheese to stay together when slicing.
Carb count can be adjusted per ingredients.
Low Carb Key Lime "Pie"
- 2 tablespoons butter, melted
- 2 teaspoons Splenda
- 1/2 cup heavy whipping cream
- 1 small package sugar-free lime Jell-O
- 1/4 cup lime juice
- 1/2 cup boiling water
- 2 8-oz packages cream cheese, softened
- 1 lime, thinly sliced
- Melt butter in a small bowl.
- Add Splenda
- Press mixture into the bottom and up sides of a 9-inch pie pan. Refrigerate until firm.
- In a small bowl whip the cream until peaks form. Set aside.
- Pour boiling water into a mixing bowl and add the Jell-O. Mix on medium until completely dissolved.
- Add lime juice to the mix.
- Add cream cheese a little bit at a time, beating well with an electric mixer at low speed.
- After all cream cheese is added, increase speed and beat until smooth.
- Fold in reserved whipped cream. Spread into crust. Chill at least 2 hours or until set. Garnish with lime twists.
Low Carb Bread - Cornbread
- 8 ozs cream cheese 3 egg
- 3 T Splenda sugar substitute
- 1/3 cup Atkins baking mix
- 1/2 t baking powder
- 1/2 cup soy grits
- 1/4 cup buttermilk
- 2 T bacon grease or oil
- Beat cream cheese in mixer, adding other ingredients slowly until incorporated.
- Allow to sit at least 5 minutes.
- Preheat oven to 350 with a cast iron skillet inside.
- Move skillet to stovetop and add bacon grease or oil, coating the sides and bottom.
- Pour excess oil into your batter, mixing well.
- Pour batter into pan and bake until golden.1.3 NET carbs, 15 fat, 4.8 protein
Low Carb Shredded Beef
- 2 lbs stew meat (chuck)
- 1/2 cups water
- 2 cloves garlic
- 2 t chili powder
- 1 t vinegar
- 2 t oregano
- 1 t cumin
- salt & pepper
Brown beef in oil. Add all other ingredients, bring to boil, cover and simmer 1 1/2 hours or longer til very tender.
Uncover and boil until liquid almost evaporated. Shred meat.
Great for Crock Pot as well.
