Super Quick Low Carb Cheesecake with Mandarin Oranges

I had to come up with a dessert to bring to a training meeting recently and this is what I brought.

In a bowl, combine:

1 envelope Knox gelatine

12 packets Truvia sweetener

1 cup boiling water

Stir it occasionally, allowing the gelatin to dissolve, for about 5 minutes

Meanwhile, in a mixing bowl with an electric mixer on medium speed, combine till fluffy:

2 - 8 ounce packages cream cheese, softened

1 teaspoon vanilla

Beat the gelatin mixture into the cream cheese mixture until they are completely combined. The mixture will be very runny at this point. Pour it into 9" pie pan and chill it for about 20 minutes.

Drain the juice from:

1 12-ounce (approximately) can mandarin oranges, juice packed if possible

Place the oranges on the top of the dessert in a decorative fashion. Chill the cheesecake until it is firm, for about 3 hours.

Optional: You could use a baked low carb pie crust and use this for the filling.

Serve and Enjoy!

c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold

Low Carb Chocolate Chip Flax Pancakes

Hi!

I'm trying to incorporate more flax into my diet and wanted something different for breakfast, so here it is.  This is not a soy free recipe, and I wouldn't trust soy protein to be gluten free unless it states so on the package.

Low Carb Chocolate Chip Flax Pancakes

Dry ingredients:

1/3 cup flax seeds ground to 2/3 cup or 2/3 cup flax seed meal

1/3 cup ground almonds

1/4 cup soy protein isolate

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon SteviaPlus

2 packets Splenda

1/4 teaspoon cinnamon

Wet ingredients:

1 egg

1/4 cup cream thinned to 1 cup with water

1/4 teaspoon vanilla

Sugar free chocolate chips

In a mixing bowl combine the dry ingredients. In another small bowl, combine the wet ingredients, then add them all at once to the dry ingredients. Stir them well, then let the batter rest for a few minutes so it can thicken up. You might need to add more water 1 tablespoon at a time to get it to the desired consistency. Pour the batter by 1/4 cupfuls onto a hot griddle and sprinkle about 10 - 12 chocolate chips on each pancake before flipping them. Serve hot with butter or peanut butter and sugar free syrup. For an extra treat, if you can manage the carbs, add some banana slices. Yum!

To me, these tasted like a really good whole grain pancake. I hope you enjoy them!

Blessings,

Sharron

Low Carb Flax Chocolate Chip Cookies

These are kind of a prescription in a cookie. They have flax with all its wonderful essential fatty acids and fiber, almonds with their heart-healthy fats, too, and fiber, soy protein, molasses...

Here's a quote about molasses from the World's Healthiest Foods site:

Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.

SteviaPlus with its fiber and blood sugar stabilizing properties, agave nectar that's sweet but doesn't raise the blood sugar, walnuts ...

Here we go!

Low Carb Flax Chocolate Chip Cookies

This is NOT a gluten free recipe
Makes 16 cookies

Pre-heat the oven to 375 degrees F.

Combine the following ingredients in a bowl and set them aside:

3/4 cup flax seeds, ground to 1 1/2 cups or 1 1/2 cups flaxmeal

1 cup finely ground almonds

1 cup soy protein isolate

1/2 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons SteviaPlus

In a mixing bowl with an electric mixer on medium speed, beat the following until they are light and fluffy, about two minutes:

1 tablespoon molasses

3 tablespoons agave nectar

3/4 cup butter, softened

Add

2 eggs

1 1/2 teaspoons vanilla extract

and beat for another minute, until they are well beaten.

Gradually add on low speed until they are well combined:

1 cup dark chocolate chips*

1/2 cup broken walnut meats

Using a 1/4 cup measure or a scoop, scoop out the cookies and place them on a parchment lined baking sheet. They do not spread out, so you can put quite a few on a pan. Press the tops down so that the cookies are as flat as you want them to be when they are done, about 1/2" thick. Bake them for about 10 minutes and remove them to paper towels to cool immediately. Store tightly covered.

I no longer have a program with which to figure nutritional info, but because these are so fiber-dense, the actual carb count on these babies is going to be pretty low.

*Note about the chocolate. You could use artificially sweetened chocolate and break it up into chips, however, my goal here was to keep everything all-natural. The chips I use are dark chocolate with 73% cocoa. Their carb count is actually pretty low, though I don't remember what it is. You could also decrease the chocolate by 1/2 and double the nuts for even fewer carbs, but still a very yummy treat.

My kids and I enjoyed them, I hope you do, too!

Salisbury Steak Recipe

Hi,

I wanted to do something different with ground beef and found Salisbury Steak recipe.  I modified it and this is what I came up with.  It is neither gluten free nor low carb.

2 1/2 pounds regular ground beef

8 ounces mushrooms, finely chopped (optional, but not really!)

1/2 cup sweet onion, finely chopped

3/4 cup whole rolled oats 

2 eggs

1 can cream of mushroom soup (you could substitute 1 cup of sour cream or yogurt)

1 tablespoon prepared brown mustard

1 tablespoon Worchestershire sauce

1 1/2 teaspoons seasoning salt

3/4 teaspoon lemon pepper

3/4 teaspoon basil

Combine all of the ingredients in a large mixing bowl.  Mix them together by hand or with an electric mixer until the consistency is uniform.  Shape the meat mixture into patties and place them on a large baking sheet and bake them at 350 for about 20 minutes or until they are done.  Alternatively, they can be fried or frozen for later use once made into patties.  Serves 8.

Enjoy!

Sharron S. Long c2009 Adams Media Corporation

Author of Extreme Lo-Carb Cuisine, available where books are sold

Harvest Salmon Casserole

Harvest Salmon Casserole
This is not dairy or egg free.
Serves 8

Cook about 1 pound of bacon in a medium sized skillet over medium heat until it is done. Break the pieces into 1" bites (this could be done before cooking with a pair if kitchen scissors.) Sprinkle the bacon across the bottom of a 9"x13"x2" pan.

Sprinkle about 1 cup flaked and boned smoked salmon over the bacon.

Cook 1 whole sweet onion, chopped, in about 2 tablespoons of the bacon drippings over medium heat in the same skillet as the bacon. If you have fresh herbs on hand, add about 2 tablespoons chopped fresh herbs. I had basil, lemon thyme, oregano and chives. When the onions are cooked to translucent and just beginning to brown, pour them over the bacon.

Cook about 2 cups fresh sliced mushrooms in about 2 tablespoons bacon drippings in the skillet as before. Season lightly with lemon pepper. When they are cooked, put them over the onions in the baking dish.

In a large mixing bowl with an electric mixer on medium-low speed, mix 8 eggs with about 1/3 cup half and half. Add 2-8 ounce packages of cream cheese, 2 cups shredded zucchini (drained), 1/2 cup shredded Parmesan or asagio cheese, and about 1/2 tablespoon seasoning salt. Mix well and pour over the meat and veggies in the baking pan.

Bake the casserole in a 350 F oven for about 30 minutes, or until it is just setting up, then sprinkle about 1 cup of shredded Monterey Jack cheese over the casserole. Continue baking the casserole for about 10 more minutes or until it is set up and can be pierced with a knife and come out clean. If possible, let the casserole rest about 5 minutes before serving.

Enjoy!

PS: This would work just as well with cooked cubed chicken, turkey, sausage, etc. or even no extra meat at all. You could even leave out the bacon and add cooked broccoli and make it entirely meatless.

CSharron Long, Adams Media Corp, all rights reserved.

No Bake Cookies! Low Carb, of course!

No Bake Cookies, Low Carbed

Makes about 34 cookies.

It is quick, easy and yummy! A real winner.

1/2 tablespoon SteviaPlus®
24 packets sucralose
1/3 cup cocoa powder
1/2 cup yogurt or kefir (coconut milk or cream would also work)
1/2 cup butter
1/2 cup creamy peanut butter
3/4 cup unsweetened coconut1/2 cup flax seeds
1/4 cup milk and egg protein*
1 cup coarsely chopped almonds

*Note: Milk and Egg Protein has been, at least temporarily discontinued at Trader Joes

1. Combine the SteviaPlus®, sucralose, cocoa powder, yogurt and butter in a medium sized sauce pan. Stir while heating over medium heat. Allow the mixture to come to a boil and boil for about a minute.
2. Remove the cocoa mixture from the heat and add the remaining ingredients, stirring well.
3. Drop the dough by teaspoonfuls onto waxed paper and allow the cookies to cool for approximately one hour at room temperature. Enjoy!

Nutrition Information per serving:
Carbohydrates: 3 gramsEffective Carb Count: 1 gramsProtein: 3 gramsFat: 9 grams
Calories: 98

C2003, 2004 Sharron Long. All rights reserved.