I make these in an 8 well muffin tin. These are quick and easy and the kids can fill the cups with their choice of fillings. The following is the basic recipe.
I spray the muffin tin with cooking spray.
Fill with chopped up turkey slices. ( You could fill them with any meats)
I put 2 pieces of artichoke in each of mine. (You could use other veggies)
Crack a whole egg over each muffin well.
I cooked mine at 375 for 15-30 min depending on how well done you like your eggs.
Then top with shredded cheese.
For my family of 4 the serving size was two.
Carbs per serving: 3.75 and Calories 290 (again this is for a serving of 2 egg cups.)
For one muffin cup it would be just under 2 carbs and 145 Calories.
Wednesday, September 3, 2008
Pizza Burgers
My family loves these they are like little individual pizzas. I'm not sure anymore where the idea originated but it is a family favorite. It is a great substitute for high carb pizza. A trick to successful low carbing is finding acceptable substitutes for your favorite foods.
I use hamburger for my family but for me I use turkey burgers saves some me quite a few calories.
I cook the burgers in the oven and drain any grease form the pan.
Then we top each with a spoon of spaghetti sauce. (I look for sauce with no added sugars) Tomatoes are high in carbs so on mine I am a bit skimpy on the sauce. Then we top them with your basic pizza toppings and cheese. Put them under the broiler long enough to melt the cheese.
For my family I make two each and serve them with salad.
A variation on this recipe is to press the hamburger into the pan to make a big pizza. Remember to drain well before adding toppings.
I use hamburger for my family but for me I use turkey burgers saves some me quite a few calories.
I cook the burgers in the oven and drain any grease form the pan.
Then we top each with a spoon of spaghetti sauce. (I look for sauce with no added sugars) Tomatoes are high in carbs so on mine I am a bit skimpy on the sauce. Then we top them with your basic pizza toppings and cheese. Put them under the broiler long enough to melt the cheese.
For my family I make two each and serve them with salad.
A variation on this recipe is to press the hamburger into the pan to make a big pizza. Remember to drain well before adding toppings.
Cowboy Eggs
This is my own recipe. We have a variation of this for breakfast almost every day.
I use 2 -3 eggs per person,
Chopped up meat, (left overs work great, or bacon, sausage, ham)
1 Chopped up Zucchini or other veggies.
Spay pan with cooking spray. Add the chopped up meat and veggies. Mix up your eggs in a bowl. Add salt, pepper and garlic salt. Pour eggs into pan and scramble with the veggies and meat.
Sometimes we top it with shredded cheese.
I use 2 -3 eggs per person,
Chopped up meat, (left overs work great, or bacon, sausage, ham)
1 Chopped up Zucchini or other veggies.
Spay pan with cooking spray. Add the chopped up meat and veggies. Mix up your eggs in a bowl. Add salt, pepper and garlic salt. Pour eggs into pan and scramble with the veggies and meat.
Sometimes we top it with shredded cheese.
Quiche Stuffed Peppers
Quiche Stuffed Peppers
This was very good and I am not a fan of green peppers. One note to self - the filling did not rise much so the peppers need to be full. I have not run the numbers on this one. I'm sure the calories are quite high due to the number of high fat items. The carbs are at least 4 just for the 1/2 bell pepper. This however would be very nice to serve to company it looks beautiful and they taste delicious. Again this was found on the Stella Style site.
QUICHE STUFFED PEPPERS
6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs
Spray a baking pan with Pam. Preheat oven to 350.
Cut off the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.
Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.
Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.
Serve in the pan, or on a nice platter.
Enjoy!
Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.
_________________
Foxye
This was very good and I am not a fan of green peppers. One note to self - the filling did not rise much so the peppers need to be full. I have not run the numbers on this one. I'm sure the calories are quite high due to the number of high fat items. The carbs are at least 4 just for the 1/2 bell pepper. This however would be very nice to serve to company it looks beautiful and they taste delicious. Again this was found on the Stella Style site.
QUICHE STUFFED PEPPERS
6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs
Spray a baking pan with Pam. Preheat oven to 350.
Cut off the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.
Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.
Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.
Serve in the pan, or on a nice platter.
Enjoy!
Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.
_________________
Foxye
3 Minute Flourless Chocolate Cake
I love this recipe - CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE
Ok I admit it... I have a sweet tooth. This is amazingly simple - really only needs a 1/4 teaspoon of baking powder. I learned the hard way and did not test the recipe before serving it to company the original is kind of salty. It's pretty yummy with less baking powder I use a 1/4 teaspoon in mine. I'm not sure who Carolyn is but she came up with a wonderful recipe that is great for a last minute chocolate fix. I found it on the dessert section on the Stella Style board. By my calculations it has 9 carbs, 4 net carbs and 281 calories. It makes a pretty big serving. I you are eating low split it into 3rds or 4ths just enough to curb that sweet tooth. If you are keeping track of numbers be sure to divide by 3 or 4 if you split the recipe by 3rds or 4ths.
To send it over the top for some special occasion top it with whip cream and some fresh berries. I think it would work to split it into two bowls and have one cake today and freeze one for later.
If you do this don't forget to add in the additional carbs and calories.
CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE
1 egg
1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened
Spray a 2-cup measuring cup or small bowl with cooking spray. I used a Grab-it bowl. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.
Makes 1 serving
Can be frozen
* Carolyn has since cut it back to 1/2 teaspoon.
With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
With liquid Splenda:
Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Ok I admit it... I have a sweet tooth. This is amazingly simple - really only needs a 1/4 teaspoon of baking powder. I learned the hard way and did not test the recipe before serving it to company the original is kind of salty. It's pretty yummy with less baking powder I use a 1/4 teaspoon in mine. I'm not sure who Carolyn is but she came up with a wonderful recipe that is great for a last minute chocolate fix. I found it on the dessert section on the Stella Style board. By my calculations it has 9 carbs, 4 net carbs and 281 calories. It makes a pretty big serving. I you are eating low split it into 3rds or 4ths just enough to curb that sweet tooth. If you are keeping track of numbers be sure to divide by 3 or 4 if you split the recipe by 3rds or 4ths.
To send it over the top for some special occasion top it with whip cream and some fresh berries. I think it would work to split it into two bowls and have one cake today and freeze one for later.
If you do this don't forget to add in the additional carbs and calories.
CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE
1 egg
1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened
Spray a 2-cup measuring cup or small bowl with cooking spray. I used a Grab-it bowl. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.
Makes 1 serving
Can be frozen
* Carolyn has since cut it back to 1/2 teaspoon.
With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
With liquid Splenda:
Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
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