Cindy's Low Carb Recipes

(For After Completion of the Induction Phase)

Cabbage/Bacon Cassarole

1lb. Cabbage shredded
1/2 Medium onion, diced
6 Slices of bacon, diced
2 T. Water
2 T. Vinegar
1/2 c. Low CHO Vinaigrette Dressing
2 T. Wheat bran
Total Carbohydrate Grams 26
Grams Carbohydrates per serving 5.2

Fry the bacon over medium heat until it is well browned. Add the onions, cabbage, water and vinegar, cover and bring to a boil. Stir every couple of minutes until the entire mixture it too hot to touch. Add the remaining ingredients and let it heat up again. When it is too hot to touch, cover and turn off the heat. This can be frozen in individual portions so that it can be carried to work but it should be eaten hot. You can add a sprinkle of parmesan cheese as a variation.
Makes about 5 servings.
*recipe by Alex Haas

Cabbage Rolls

Boiling salted water
12 Large cabbage leaves (more or less)
2 lb. Ground beef
2 t. Salt
1 t. Garlic powder
2 Eggs beaten
1/2 t. Black pepper
1 Medium onion diced finely
1 c. Canned beef broth
1 c. Tomato sauce
4 dollops Sour cream
2 T. Wheat bran
2 t. Plain psyllium fiber
Total Carbohydrate Grams 49
Grams Carbohydrate per serving 12.3

Place the cabbage leaves in the boiling water until wilted. Cool the cabbage leaves in cold water. Mix thoroughly the meats, eggs, seasonings, onion and bran. Sprinkle the psyllium over the meat mixture and mix quickly and thoroughly. Let sit 10 minutes. Use one cabbage leaf per roll. Place the leaf on a cutting board and cut the ribs in order to make the leaf lie flat. Fill each leaf with about 3 oz. of the meat mixture in the center. Roll up each leaf, tucking in the ends or using a toothpick to keep them from unrolling. Place the rolls seam side down on a plate in preparation for cooking. Bring the beef broth and the tomato sauce to a rolling boil. Place the cabbage rolls in the liquid one at a time, carefully in order to maintain them as rolls. Cover and bring to a boil again. Reduce the heat and simmer 30 minutes. Serve with the sauce and a dollop of sour cream.
Makes about 4 servings
*recipe by Alex Haas

Pudding

one small carton of heavy whipping cream (8oz)
1/2/box any flavor small sugar-free Jello brand pudding

Whip cream on medium for 2 minutes, then slowly add pudding while still on medium until starts to thicken. Stop when it begins to set, should be the texture of soft butter. Do NOT keep mixing or you will get little curdles (it still tastes good though :) My favorite flavor is white chocolate. (tastes like divinity)

Creamed Chicken

2 boneless chicken filets
2 tablespoons butter
1/2 cup sour cream
1/3 cup black olives, pitted and quartered
salt, pepper, & saesoning salt to taste

Filet 2 boneless chicken breasts making 4 pieces. Slice on diagonal into small chunks. Brown chicken in 2 tablespoons butter until all pink is gone. Add sour cream and quartered, pitted black olives. Stir until thickened. Serve with pork skins if desired.

Almond Spiced Beef

1 lb. of tip roast
1/3 cup Worcestershire sauce
1/4 cup Italian salad dressing
3 Tbsp. sliced almonds
1/4 tsp. black pepper

In a bowl, blend Worcestershire sauce, Italian salad dressing, sliced almonds, and pepper. Cover and let sit in the refrigerator overnight. The next day, tenderize the beef with a fork, and place the beef in a shallow pan. Pour marinade over the beef. Cover the beef and marinade 2 hours in the refrigerator. Make sure the beef is completely covered; otherwise flip the beef half way through marinade. Preheat oven to 400°. Take beef out of marinade, and set marinade aside. Place beef on baking pan and bake for 45 minutes. Put beef on broiler pan, and broil until edges turn black. Turn beef over and broil again until edges turn black.
Place remaining marinade in a cooking pot and bring to a boil. Slice the beef into thin long slices and place on a plate. Spoon boiled marinade over the beef.
m-m-good!

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