Menu

This is one of my favorites to make.  I always end up with more than I need but it is still a tasty treat. 

I missed having those pot pies in the box.  So Once I started using Carbquik,  they had a recipe on the side of their box which turns out quite nicely. 

It can be a little dry,  so I typically add a pad of butter to the top of it and all is well.

Here is the recipe and some pictures for your next culinary adventure!


Ingredients:
  • 16 oz of cooked Vegetables 
  • 1 cup cooked meat (chicken,  turkey, beef)
Voulete:
  • 2oz melted butter
  • 2 oz Carbquik
  • 10 oz Chicken/Beef broth
Topping:
  • 1c CarbQuik (approx 3.4 oz)
  • 1/4c Heavy Cream
  • 1/4c Water
  • 1 whole egg
DIRECTIONS:
  1. Cut meat into bite size pieces and fully cook. 
  2. Cook Vegetables until they area almost done.  (They will continue to cook when the pie is being baked.  This will avoid mush food) 
  3. Mix Meat,  Veggies and Voulete (See Below) in a 2 quart baking pan. 
  4. Mix topping ingredients and spread a thin layer over the vegetable mix. 
  5. Bake at 400 degrees for 30 minutes.
Prepare Voulete : 
  1. Melt butter slowly in a medium sauce pan.  
  2. Add Carbquik and still on medium heat for 5 min,  
  3. Add Broth (This will cause the sauce to raise up and overflow,.  Be sure to see a large enough pan.  Blowing on it can help keep it from going over the sides)

Serve and enjoy!  



NUTRITIONAL DETAILS:
The nutrition value varies so much depending on the vegetables, meat, and soup base that are used it is difficult to give an accurate estimation. 

The Carbquik called for this recipe is (for the entire recipe) is 101.3g of carbohydrates, 81.1g of fiber and 608 calories.  (35.5g fat, 10.1g saturated fat, 1318 mg sodium, 40.6g protien)

The remaining portion of the recipe will all depend on what decision is made to put in. 
The lower carb vegetables you use will keep this recipe down. 


4


I use to love cobber and crisps. (Still Miss Crisps. Especially apple crisp!) But this comes in handy in a pinch and is extremely easy to make. 

It has a lot of flavor as well. 







INGREDIENTS:
  • 1 Cup Carbquik - (Carbquick can be purchased here.)
  • 1/2 Cup Milk ( I used unsweetened Coconut Milk)
  • 2 T Oil 
  • 1 Cup Sugar (sweetener equivalent)
  • 2 Cups Berries
  • 3/4 cup Water (Include Juice from berries if frozen)
  • 1/2 Cup Sugar (sweetener equivalent)
DIRECTIONS:

1. Mix breading portion of the Cobbler together and spread out into an 8x8 baking dish.


2. Mix Berries, water and sugar and pour on top of the dough.


3. Bake at 375 degrees for 30 min or until dough is baked through.
4. Let sit for 20 min to set up before eating.
5. Serve with Ice cream or cool whip.



Values below are for approx. 6 servings.

0

When we attempted this recipe I expected something more similar to egg foo young. My husband and I were so very wrong! These are a new favorite and plan on making this several more times! The flavor was simple and present! It was fantastic! There really is no way around it. Fantastic really sums it up!

I really recommend these! Try them out! Let us know what you think!

Recipe from '500 Low-Carb Recipes' by Dana Carpender



INGREDIENTS
  • 3 medium zucchini, grated 
  • 1 tsp salt 
  • 3 eggs 
  • 1 cup crumbled feta 
  • 1 tsp dried oregano 
  • 1/2 medium onion, finely diced 
  • 1/8 tsp pepper 
  • 3 Tbsp soy powder[POWDERED SOY MILK) or protein powder 
  • butter

DIRECTIONS
  1. Mix grated zucchini with salt in a bowl, let sit an hour or so, and then squeeze out, draining the liquid.
  2. Mix in eggs, feta, oregano, onion, pepper and soy powder and combine well.
  3. Spray heavy skillet with nonstick spray, add a healthy tbsp of butter and melt over medium heat. Fry batter by the tablespoonful, turning once. Add more butter between batches, as needed. Let them get quite brown before turning, otherwise they fall apart.

Yield: 6 servings
Each serving
6g carbs
2g fiber
8g protein

My notes: I hand squeezes the zucchini and forgot to add the powder. Adding the powder would have likely made it a bit easier to cook. Don't need to add anything to these. They are very flavorful and delicious!
0

Recipe from '500 Low-Carb Recipes'
by Dana Carpender

0
Read more »

Which one of you doesn't miss this much loved meal? Biscuits and Gravy was a treat for us anytime we visited our grandparents. My Nana and Papa would both be in the kitchen making this breakfast when I was little atleast once when we were up to visit them. I can still hear my grandfathers laugh as he picks on anyone in the kitchen or within ear shot. The smell of freshly baked biscuits and the wrinkled up nose at the idea of pouring oil into our foods. It looked disgusting when they did this but it always tasted soooooooooooo very good! Definitely a fond memory!

So Who's ready to know how to make this low carb?
I know after 4 years of being diabetic I was ready to have this again- sans the guilt!

Just a word of caution- ALL of these measurements are Approximate. Any 'strange' ingredient you can click on and the link will navigate to a place you can get it or at least learn what it is. 

Ingredients:

  • 1 lb Jimmy Deans Breakfast sausage (in the tubes)
  • 2 T Coconut oil
  • 1/2 C. Carbquik
  • 1/2 C. Coconut Milk**
  • 1/2 C. Almond Milk**
  • 1/2 C. Heavy Whipping Cream**
  • Salt and Pepper to taste
For the Biscuits, please see the post for Baking Powder Biscuits here. 
  1. Brown Gravy. Do not drain the grease. 
  2. Add coconut oil and mix till melted.
  3. Add Carbquik until oil is soaked up. 
  4. Add 'Milk' gradually until you get the gravy consistency you desire. 
  5. After adding the milk, keep stiring as it will thicken after a minute or so. Add additional milk if you feel it is too thick. 
  6. Salt and Pepper and serve! 


** The Coconut Milk, Almond Milk and HWC can be replaced by any milk or milk replacement you would like to use. The recipe indicates what I used. I had a mix of coconut/almond milk in a container. I am not fond of the nutty taste of almond milk that much and wanted to make sure that the almond milk wouldn't mess up the flavor of the gravy. This is why I used HWC as well.

Did you try this? What did you think? Did you make any adjustments? 

The nutritional Values are for 10 approximate servings and only account for the Gravy. The biscuits are on a separate page which is listed above. 

 Nutrition Facts per Serving:

  • Calories: 209
  • Fat: 19.1g
  • Carbs: 5.0g
    • Fiber: 3.0g
    • Sugars: 0.8g
    • Net Carbs: 2.2
  • Protein: 7.7g

0

I never thought I was going to be able to have biscuits and jam again. Or Biscuits and gravy! I am now one step closer to getting one of my favorite breakfasts.

I tried 'CHEF GREG'S COUNTRY-STYLE BAKING POWDER BISCUITS' from genaw.com and I have to say they are FANTASTIC! I didn't get the count they estimated for their recipe. I cut the recipe in half because I didn't want to waste that much Carbquik in case the recipe didn't pan out. 

 My answer to them- YUM!!!!

The Recipe is as follows: This recipe is 1/2 the original recipe and Yielded 4.5 biscuits. If you want more just double everything except the salt.




Ingredients:
  • 1 cups Carbquik**, 3 ounces (I weighed this on my scale and went by the oz instead)
  • 1/2 tablespoon baking powder 
  • Pinch salt, optional (see comment below) - I skipped this. I would likely add it back in.
  • 2 tablespoons cold butter, cut in small bits 
  • 1/8 cup heavy cream 
  • 1/8 cup water
  • I added a tsp of Chicken soup base( powdered)
Directions:
  1. Lightly spoon the Carbquik into a measuring cup and level off. Do not tap it. - Again I used Oz measurement instead of a measuring cup. 
  2. Place in a medium mixing bowl. Whisk in the baking powder and salt, if using. 
  3. Cut the cold butter into the Carbquik until it looks like coarse meal. -I used the kitchen aid to cut the butter in. It turned out looking like meal but felt like flour with no butter addition. 
  4. Mix the cream and water; pour into the dry mixture. Mix until the dough forms and comes together, but do not overwork. The dough should be somewhat loose and sticky. 
  5. On parchment paper, very gently pat or roll the dough to 3/4-inch thick. It helps to sprinkle about 2 tablespoons of Carbquik over the top of the dough to prevent sticking.-I think mine were approx 1/2 an inch thick. 
  6. Cut with a 2-inch biscuit cutter.  
  7. Place the biscuits on an ungreased baking sheet and bake at 400º 8-10 minutes until golden brown.
** Just because I was curious. I weighted each biscuit before baking them. They were approx: 37g each.  This will give you an idea of the size mine were. 

Let us know if you try these and what you thought!


This is calculated for 4 servings. 
Nutrition Facts per Serving:

  • Calories: 125
  • Fat: 11.2g
  • Carbs: 11.6g
    • Fiber: 9.3g
    • Net Carbs: 2.3g
  • Protein: 4.1g

0

I know this is not food related. However, I am on a 'forum' so to speak and had listed off things that I wish the doctor would have told me or explained to me when I was diagnosed diabetic. My doctor gave me 1 short pamphlet and said - HEY you are diabetic. Don't get me wrong. I love my doctor. In some ways I am glad she told me this way because then I could learn from other diabetics and I honestly think that is a fantastic way to learn. Perhaps, not the most effective way. But still.

So here is my list.








Things I wish I knew and wasn't told when I was diagnosed. 

0
Read more »

I have to say these Low Carb/ High Fiber tortilla's have saved my sanity several times. I love me my tacos, fajitas, pizzas, dessert. These things can be used in so many different ways!

Some of the tortilla's I have found can be a little pricey, or more reasonable. All depends on what is handy.

Here are few I have found with their respective carb counts.








0


I am in a group on Facebook for Low Carbing. One of the ladies on the group posted how she makes her Shrimp Alfredo. I decided to try it myself and tweaked it to what I had on hand.  I have to say, I am very happy I tried it. It turned out amazing.  (Thank you Stephanie!) 
Ingredients:
  • 4  Boneless, Skinless Chicken Breast, frozen 
  • 14 oz Broccoli, frozen, unprepared 
  • 6 oz cream cheese
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons garlic
  • 2 Tablespoons chicken soup base 
  • 1/2 cup water


Directions
1. Slice chicken to desired sizes and cook. (Set aside)
2. Saute broccoli in 1-2 tablespoons of butter
3. Add cream cheese and heavy whipping cream to the broccoli
4. Stir until well blended.
5. Add garlic, chicken soup base and water and stir till well blended
6. Add Chicken and stir well.

Serve with your desired type of noodles or noodle replacement.
(Nutrition Facts do not include Noodle Choice)
Approx 4 servings ( Could probably get 6 out of it but the nutrition facts are for a serving of 4)
0

Don't look at the calories in this puppy! You will want to start running several days before making this and probably while making it.

 A much loved comfort food. Extremely filling and very tasty! Cheesy Brat Stew has been a family favorite for a while. The only problem is that it was very high carb. So, I came up with a fix. Replace the potatoes with cauliflower!  It turned out FANTASTIC! So much so that I want to make it again!

Ingredients:
  • 6 brats (cooked and sliced into coins)
  • 1 large head of cauliflower 
  • 4 cups green beans
  • 2 cans cream of mushroom soup
  • 1 cup shredded cheddar 
  • 1 cup water




Directions:
1. Pre-cook the brats and slice into coins.
2. Break up the cauliflower into bite size pieces. You can use the stem portion too.
3. Mix the soup, cheese & milk/water together.
4. Place brats cauliflower and beans in a roaster pan and mix.
5. Pour cheese mix over the contents in the pan.
6. Cover and cook at 350 for 1-2 hours or until cauliflower is tender.
7. Salt and pepper to taste.

This was so yummy!!!

(Approx 6 Servings)
0

I downloaded a book that had some low carb recipes in it. Unfortunately the book didn't have any of the nutrition information. So, after checking the ingredients and making sure it would actually be low carb, I made these little gems. They turned out great! Very moist.

I didn't have a muffin tin to make large muffins so I made approx 10 regular muffins.
Ingredients:
  • 1/2 Cup Soy Flour
  • 1/2 Cup  Almond Flour 
  • 2 tsp Baking Powder
  • 1/2 Cup Sweetener
  • 1 tsp vinegar
  • 2 Eggs
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Club Soda
  • 1/2 Cup Blueberries

Directions:
  1. Mix everything together except for the blueberries. 
  2. Once everything is mixed well, fold in the blueberries. 
  3. Put muffin paper in a 6 cup pan. 
  4. Fill 2/3 of the way. 
  5. Bake at 375 degree's for 25 Minutes.
The book this recipe came from is: 42 Low Carb Breakfast Recipes: Quick & Easy Weight Loss  by Jennifer Goodwell

The nutrition facts are for 6 muffins. It also does not include the sweetener as all sweeteners are a bit different. Just be sure to account for the sweetener you choose to use. 


0

When diagnosed I thought I was never going to be able to have doughy stuff ever again. Some of my great things I still miss today are corn dogs. The funny thing is, I never really ate them before I was diagnosed.

After searching and searching I found a forum called 'lowcarbfriends' and experimented with several different things. One of them being CarbQuik. I am very happy I did.

This 3# box of flour is a blend of different things and, I believe, is the low carb alternative to Bisquick.
14g of fiber for its total of 16g of carbs per serving, this somewhat expensive box was a dream come true.
I have also noticed anytime I eat it my numbers react amazingly.

One of my favorite recipes I have is for the potpie that is posted on this site already. Even with putting peas, carrots and green beans, along with other vegetables, and having a sizeable portion, I end up having a low rather than evening out. Sure, the low isnt good, however, it means I can take less insulin when I eat it, and there for save money. Win win! I also get my 'dough' experience!

Some downfalls to Carbquik are the flavor. There is a strange flavor to it for some people. Personally, I don't mind it. My husband doesn't like it. The upside is that depending on what you make, you may or may not taste it. The Chocolate Chip cookies, he can't taste the difference and enjoys a few of those.


 Where do I buy it?  Netrition.com

 How much is it? $11.99

 How much is in a box? 3 pounds

 How long does it last? It all depends on what you make. I can make a box last over a month or 2. Sometimes longer if I don't make cookies or other things.

Are there recipes available for this? Absolutely! The Carbquik website has recipes along with the lowcarbfriend forum.  There are even recipes on the box.
0

Every Diabetic loses out when they are told to watch their carbs. bread is definitely a carb and can be used for a variety of things. Its a staple!

I have tried various recipes and they are a bit of a pain and don't taste quite right.
I wish this was a little lower in carbs but it still provides a good amount of fiber with the count.

Something to try for any one else?

If anyone knows of other options, please speak up!! Please!



0

I found a fantastic recipe for low carb chocolate chip cookies.  I was a little leary as the recipe itself seems a bit daunting.  But...  Perfection.

I like mine a little crunchy and chewy.  To obtain this I baked the cookies a bit longer than most probably would.  It made the bottom of the cookie crunchy and the top chewy.

I found the recipe from lowcarbfriends.com.  Excellent source for low carb recipes.

Chocolate Chip Cookies
  • 3C Carbquick 
  • 1tsp baking soda
  • 2 eggs
  • 1C Poly dextrose fiber
  • 1C unsalted butter (lightly softened) 
  • 1/2C Erythritol 
  • 1/2C Vanilla Designer Whey Protein (I used plain) 
  • 1T vegetable glycerin (I didn't have this and skipped it.) 
  • 1T Molasses 
  • 1/2t liquid splenda
  • 1t vanilla 
  • 2C (12oz) Mini carb semi-sweet chocolate morsels
Directions:
  1. Beat eggs and poly dextrose until smooth. Add butter and mix well. 
  2. Add sweeteners, molasses, and vanilla until creamed. 
  3. In a separate bowl combine carbquick and baking soda.  
  4. Gradually combine dry mixture with the wet mixture.  Mix until smooth. 
  5. Add chocolate chips
  6. Drop by heaping tablespoon onto ungreased baking sheets covered by parchment paper. 
  7. Preheat oven to 375. 
  8. Bake 7-13 Minutes until golden brown.  (time varies by oven) 
  9. Remove and let stand out on pan for 3-5 min. Move to cooling rack to further cool.

0

I got this recipe from Luscious Low Carb's blog. It has quickly become a favorite. I serve it with a guacamole salad and set the pepper on top of it.
I switch up what I stuff the peppers with and use chicken, corn, red bell pepper, and onions instead. And season the way I want. Most recipes are more of a guide or idea. The seasonings I ended up using are ancho chili powder, chicken soup base, cumin, taco season, onion powder and garlic powder. It turned out great!

Ingredients:
  • 3 poblano peppers
  • 8 oz of muenster cheese, cut in thick sticks
  • 12 large shrimp, chopped
  • 2 tbsp chopped onion
  • 2 tbsp chopped tomato
  • 2 tbsp chopped cilantro
  • 2 tbsp tomato sauce
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions:
  1. 1. Place the poblanos on a griddle or skillet on high heat. Roast them, turning until they are blackened on all sides, about 20 minutes. (If you have a gas stove, roasting them over the open flame works better) They should look like this:
  2.  Wrap the peppers in a napkin and place them in a plastic ziploc bag for 10 minutes to steam
  3.  Take the peppers out of the bag and napkin and peel all the charred skin off. Rinse them under cold water. There will be a little bit of skin left and that's ok.


  1.  Cut a slit in the pepper from the stem to the tip and remove the seeds with a spoon. (Rinse) Set aside.
  2.  In a small pan on the stove add olive oil, onion and garlic. Cook for 3 minutes until soft and tender. 
  3. Add tomato, cilantro and shrimp. Cook until shrimp turn pink, about 4 minutes then add tomato sauce. Season with salt and pepper. Simmer on low for 2 minutes until heated through.
  4. Stuff peppers with cheese sticks and top with shrimp mixture. (We shredded the Munster)
  5. Bake in the oven for 15 minutes until cheese is melted and bubbly.


I served mine topped with sour cream and avocado. Carb counts not included for these toppings.


3 servings
Each at 4.7 Net carbs each (For the recipe provided. This is not the count for any of my adjustments)

0


This is an excellent recipe. I don't care much for the flax seed and it can be removed and

replaced with other options. I've only tried it once. It was "OK" with the substitutions. I havent made this in a while, but the 1st recipe is the one I typically used.  They work great for making breakfast sandwiches!

  • 1/3 cup almond flour (1 1/4 ounces) 
  • 2 tablespoons golden flax meal 
  • 3/4 teaspoon baking powder 
  • Pinch salt 
  • 1 egg 
  • 1 tablespoon water 
  • 1 tablespoon oil
Note -This recipe is Keto/Gluten Free. The recipe with CarbQuick is not.


Directions:
  1. In a small bowl, mix everything together well with a fork. 
  2. Pour the batter into a greased microwaveable dish with straight sides, about 4 1/2" in diameter. 
  3. Microwave on HIGH 2 minutes or until the muffin feels firm to the touch. 
  4. If you want a really crisp muffin, flip it over in the dish and microwave another 30 seconds.
  5. Turn out onto a plate and cool enough to handle. 
  6. Slice the muffin in half horizontally. Toast in a toaster oven until very brown and crispy.


Makes 1-2 servings
Per 2 halves: 466 Calories; 42g Fat; 16g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs
Per 1 half: 233 Calories; 21g Fat; 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

Alternate Recipe:



JENNYWREN'S LOW CARB ENGLISH MUFFINS 
This recipe was also taken from Linda's Low Carb Menu

Ingredients:
  • 1 egg 
  • 2 tablespoons water 
  • 1 tablespoon oil 
  • 1/3 cup Carbquik 
  • 2 tablespoons golden flax meal 
  • 1 teaspoon granular Splenda, optional 
  • 3/4 teaspoon baking powder 
  • Pinch salt
Directions:

  1. In a small bowl, beat the egg, water and oil with a fork until well blended. 
  2. Mix the dry ingredients in another small bowl, then whisk into the wet ingredients.
  3. Pour the batter into 2 greased microwaveable dishes with straight sides, about 4 1/2" in diameter. 
  4. Microwave on HIGH 2 minutes or until the muffins spring back when touched lightly. 
  5. Turn out onto a plate and cool enough to handle them.
  6.  Slice each muffin in half horizontally. They will be very thin. 
  7. Toast in a toaster oven until very brown and crispy.

Makes 2-4 servings
Can be frozen
Per Half: 93 Calories; 8g Fat; 4g Protein; 6g Carbohydrate; 4.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Halves: 187 Calories; 16g Fat; 7g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is a slightly tweaked version of Jennywren's recipe. My friend Nancy said she added some baking powder so I did too. I suggest removing the muffins from the baking dishes after the 2 minutes, turning them over and microwaving them another 30-60 seconds to help dry the bottom. I had a heck of a time getting that wet, spongy side to toast. I haven't tried that yet, but will the next time I make these. These only really taste good when very well toasted and crisp. These are very quick and easy to make. I enjoyed eating one of these, but I don't miss bread enough to go crazy over them. Click the photo to see a close-up.
UPDATE: The second time I made this recipe, I put all of the batter into one baking dish. I microwaved it 2 minutes on HIGH then flipped it over and microwaved it another 30 seconds to help set the bottom. That did seem to help the consistency. It also baked better in the center of the microwave than when I placed the two baking dishes on the outer edge of my turntable the last time. I sliced this big muffin into just two pieces and they were more like the size and thickness of a real English Muffin. I also very thinly sliced off the top and bottom "crusts" to help them toast more evenly. However, they didn't get as crispy all the way through being that thick. The inside stayed a bit soft and bread-like. I've changed the Splenda to being an optional ingredient. I left it out this time and I think they taste better without it. One thing I'd like to try soon is to have one of these toasted and topped with a fried egg.
Here are some pictures of the muffins just after microwaving and just after removing from the baking dishes:
0

ALMOND THINS

This recipe was taken from Linda's Low Carb Menu. It works pretty good. Just be sure to roll them thin enough. Too thick and they can be a bit too hard. 

Ingredients:
  • 3 ounces almond flour, 3/4 cup (This seemed way too moist. I had to add a lot more almond flour)
  • 2 teaspoons granular Splenda 
  • 1 egg white 
  • 3/8 teaspoon salt * 
  • 1/8 teaspoon garlic powder 
  • 1/8 teaspoon onion powder
Directions:
  1. Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. 
  2. Put the dough on a well-greased sheet of wax paper.  It's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the paper.
  3. Cover the dough with a piece of wax paper that's been sprayed with non-stick spray. Roll out the dough to about 1/8" thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible. (about 9x9" square) 
  4. Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares. I cut 8 strips one direction and 6 strips the other way after running the cutter down all four sides to even out the rectangle.
  5. Transfer to a non-stick cookie sheet. ( Placed a flat cookie sheet upside down on top of the cut squares and flipped them over and carefully pealed the was paper off.) 
  6. Bake them at 325º for 10-15 minutes, or until golden brown.
  7. Check after 10 minutes, if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden.

They will keep for weeks in an airtight container in your pantry.

Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs

Makes about 48 crackers
Can be frozen

* I used 1/2 teaspoon salt originally and thought they were a little too salty, but my husband didn't think so.

I found that they work better when rolled out on parchment paper rather than heavy foil. They don't stick to it like they tend to do with foil. I placed the parchment paper with the dough on a large baking sheet. They also seemed to bake more evenly this way.
These little snacks are very much like real crackers. You'd never know they were made of ground almonds. They are sturdy enough for dipping too.
0

There have been all kinds of different stories with this pasta. It works, it doesn't work etc.


My personal experience......

It Works GREAT! 
As long as you follow the directions.




0
Read more »

Pigs in a Blanket

These are excellent! They take a little more work than just popping open a can of crescent rolls but well worth it! My Husband who normally doesn't like the taste of Carbquik even enjoys these.







Ingredients:
  • 1 3/4 cups Carbquik
  • 1/3 cup half and half (I had to add about a 1/8 cup more. The mix was too dry otherwise.)
  • 1 tablespoon yellow mustard
  • 2 slices cheddar cheese, see directions
  • 8 each hot dog
Directions: 
  1. Heat oven to 425ºF. Grease cookie sheet. (I used an air bake pan that didn't need greased.)
  2.  Mix carbquik, half and half and mustard until soft dough forms; mix 30 seconds. Turn dough onto surface dusted with carbquik; roll in carbquik to coat. Shape into ball; knead 10 times.
  3. Cut each slice of cheese into 4 strips.
  4. Roll dough into 13-inch circle; cut into 8 pie shaped wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. ( I just rolled them out to about 1/4 inch thick. and cut out long triangles. I had left over dough that I mixed in shredded cheese and made cheddar biscuits with them)
  5. Place crescents, with tips underneath, on cookie sheet.
  6. Bake about 12 minutes or until golden brown. Serve with additional pickle relish and mustard.
For 1 Serving (This is calculated to the best of my ability as I had to factor in Carbquik which was not in the database that I used. )

2

I obtained this recipe from Linda's Low Carb Recipes. 
This is a FANTASTIC Cheesecake recipe and has quickly become a favorite in the house hold. I made a "regular" version of this with actual sugar for my non-diabetic friends and my husband had the idea to add melted caramel to that version. It turned out fantastic. (Of course I had to have a taste!)

 **If you don't find the need to make this low carb, you can replace the equal/spenda with real sugar and the carbalose flour with regular flour.
_____________________________________________________________________________

 Note: To follow a Keto/Gluten Free recipe, substitute the crust with a ground pecan/almond crust instead.

 Ingredients:

Crust: (Another great crust is making it out of Ground Pecans, Sweetener and butter)
  • 1/3 cup granular Splenda or equivalent liquid Splenda 
  • 1/3 cup plus 1 tablespoon butter, softened 
  • 1/4 teaspoon vanilla 
  • 1 cup Carbalose flour *

Filling: 
  • 16 ounces cream cheese, softened 
  • 1/2 cup granular Splenda (
  • 1/2 teaspoon vanilla 
  • 2 eggs

Topping: 
  • 2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin) 
    • Chayotee is a great lower carb option. Add in a bit of Apple Pie Spice.
  • 1/3 cup granular Splenda (do not use liquid Splenda) 
  • 1 teaspoon cinnamon 
  • 1/4 cup sliced almonds, 1 ounce
Directions:

  1. In a medium bowl, beat the first 3 crust ingredients on medium speed; stir in the flour until a soft dough forms. 
  2. Pat onto the bottom and just slightly up sides of a 9-inch springform pan. Set aside.
  3. Place the apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400º 15 minutes. ** Instead of baking the apples, I fried them in a pan with equal and cinnamon
  4. Meanwhile, in the same medium bowl that you used for the crust, beat the cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add the eggs; beat on low speed just until combined. Pour into the prepared pan. Arrange the warm apples atop the filling.
  5. In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle the almonds evenly over the apples, then cover with the cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400º 40 minutes until golden brown. Cool, then remove the sides of the pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.

Makes about 8-12 servings
Can be frozen

* I haven't tried this myself yet, but I've heard that you can substitute Carbquik for the Carbalose flour. I haven't calculated the counts though, but they should be similar.

** I've discovered an easier method for cooking the apples. Place the apple slices in a single layer in a glass 9x13" baking dish. Microwave on HIGH about 4 minutes or until softened and somewhat limp.

With granular Splenda: 
Per 1/8: 384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs 
Per 1/12: 256 Calories; 22g Fat; 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per 1/8: 374 Calories; 33g Fat; 11g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Net Carbs
Per 1/12: 249 Calories; 22g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs


This is my low carb version of a wonderful cheesecake recipe from my cousin, Laurie. All I did was substitute Splenda for the sugar and use Carbalose flour instead of regular flour in the crust. I also reduced the amount of apples by 2 cups to save carbs. This has got to be about the best low carb dessert I've ever eaten. No one will know that this is low carb, especially if you top it with some whipped cream or Whipped Topping (not included in carb counts). There is just enough apple to give it the right flavor, but not enough to be outrageously high in carbs. They add just 2-3 net carbs per serving. The crust is nice and flaky and this dessert reminds me of a cross between apple strudel and apple Danish. The cheese filling isn't overly sweet, so you may want to add a touch more sweetener if you like your cheesecake sweeter. Between the Whipped Topping and the sweet cinnamony apples, I don't think it really needs to be sweeter.

Below you can see a slice of the cheesecake:
0