1 (16 oz.) can artichoke hearts, packed in water
1 c. grated Parmesan cheese
1 c. mayonnaise
1 can olives, sliced
1 can green chilies, chopped
Drain and chop artichoke hearts. Mix with ½ cup Parmesan cheese, mayonnaise, olives, and green chilies. Spoon mixture into a 1½ quart baking dish. Sprinkle the remaining ½ cup of Parmesan cheese on top. Bake at 350° for 40 to 50 minutes or until bubbly and browned. Serve with celery sticks, zucchini rounds, cucumber rounds, and pepper slices. Makes 8 to 10 servings.
Crustless Quiche Lorraine
10 slices bacon, crisply cooked and crumbled
1½ c. shredded natural Swiss cheese
1/3 cup finely chopped onion
4 large eggs
1 pint heavy whipping cream
¼ teaspoon sea salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425°. Line pie plate with butter. Sprinkle bacon, cheese, and onion in quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300°. Bake about 20 to 30 minutes longer or until knife comes out clean. Let stand 10 minutes before cutting.
Cinnamon and Sugar Substitute Nuts
Melt ½ stick butter in a frying pan. Place any kind of raw nuts approximately 2 cups into pan and coat thoroughly with butter. Pour cinnamon and Sugar substitute over the nuts until well coated, then stir. Continue adding cinnamon and Sugar substitute to taste.
2 c. raw, shelled pumpkin seeds
2 c. raw, shelled sunflower seeds
2 c. raw, peanuts
1 c. raw almonds
1 c. raw cashews
2 tablespoons safflower or extra virgin cold pressed olive oil
1 packet dry ranch salad dressing mix
1 teaspoon lemon pepper
½ teaspoon garlic powder
Preheat oven to 350º. In large mixing bowl, combine all the nuts and seeds. Add the oil, and stir to coat. Add the dressing mix, lemon pepper, and garlic powder, and stir until well distributed. Put the seasoned nuts in shallow roasting pan, and roast for 45 minutes stirring occasionally, until almonds are crisp through.
Low Carb Cheesecake
3/4 cup softened butter 1/4 cup heavy or whipping cream
all-purpose Whole Wheat fineflour 1 tablespoon grated orange peel
(for traditional crust; as a replacement, 1/4 teaspoon salt
use crushed nuts or almond flour) 1 cup sour cream for garnish
3 eggs yolks
grated peel of 2 lemons
5 8-ounce packages of cream cheese
In a small bowl with mixer at low speed, beat butter, 1 1/4 cups flour, or flour replacement, 1/4 cup of Sugar substitute, 1 egg yolk and half of lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400 F. Press 1/3 of dough into bottom of 10-inch “Springform” pan. Bake 8 minutes; allow to cool.
Turn oven to 475 F. In large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 3/4 cups Sugar substitute until smooth.
With mixer at low speed, beat in 3 tablespoons flour, or flour replacement, and remaining ingredients except sour cream. At high speed, beat 5 minutes.
Press rest of dough around side of “Springform” pan to within 1 inch of top; do not bake dough.
Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300 F ; bake 35 minutes. Turn off oven; leave in oven 30 minutes. Remove; cool in pan on rack. Chill
To serve: Remove side of pan. With large spatula, loosen cake from pan; slide onto serving plate. Spread top of cheesecake with sour cream to garnish
Low Carb Cookies
1 Stick of Butter
1/4 Cup Baking Cocoa
1/2 cup Half-n-Half
2 Cups Sugar substitute
1 TBS. Vanilla
1/2 cup Peanut Butter
3 cups of Oats
Boil butter, cocoa, half-n-half, Sugar substitute, vanilla and peanut butter for one minute. Add oats and mix well. Spoon out onto wax paper.
Low Carb Peanut Butter Cookies
1 Cup Peanut Butter
1 Cup Sugar substitute
Mix and form into 1-inch balls. Cross over twice with a fork to push down. Bake at 375° for 8-11 minutes. Let cool for 5-7 minutes before removing from pan.
For more recipes such as these, please refer to the book entitled:
“500 Low Carb Recipes” by Dana Carpender