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Cabbage Soup 1 small-medium head of cabbage chopped small 3 or 4 diced green onions 2 small cans of sliced mushrooms 2 stems of celery chopped small 2 cans of all white chicken meat (I use 3 of the chicken breasts that I cooked in a big pot of water with some veggies. Then, I save the broth and strain out the veggies) 1 gallon of chicken stock or combination of water and stock to make about 1 gallon. 2 sticks (1/2#) of butter In a large pot, saute the mushrooms in the 2 sticks of butter. Add in the celery and green onions and saute till a little tender. Add the head of cabbage and stir. Let it cook until the cabbage wilts and softens. Add in the chicken and stir. Finally, add the chicken stock and let simmer for about 1 hour. Season to your liking with salt, pepper, garlic powder and a little thyme. Submitted by: Carol M., Moderator of the M/M discussion group. Beef Rouladen (Omas Recipe) made for low carb "Oma, means Grandmother" Preheat oven to 350 
Round steakgreen onions,cut into 2 or 3 inch pieces dill pickle spears bacon, precooked soft, save bacon drippings mustard Pounding out the meats make the squares larger and easy to roll. Cut round steak into four even squares ,I pound them out to tenderize, spread mustard on each piece, add green onion slices, add two bacon slices, may have to fold bacon. Then add dill spear. Roll meat as tightly as you can,either tie meat or use toothpicks. Brown in bacon drippings,transfer to baking pan, cover and bake 45 minutes to one hour. Meat will be tender. This also can be simmered on the stove top in a covered frying pan. Submitted by Kathy, from the M/M discussion group. Fish Florentine 1 to 1/2 pounds fish fillets, thawed and patted dry 1 10 ounce package frozen spinach, thawed and with all the excess water squished out (eeewww!) 2 teaspoons dried parsley (optional) 1/2 cups crushed pork rinds (optional) 4 - 5 cherry tomatoes, thinly sliced (optional) salt and pepper to taste Spread the spinach over the bottom of a casserole dish. (I find that an 8" or 9" casserole works well for 1 pound of fish.) Arrange the fish fillets over the spinach. Salt and pepper to taste. Sprinkle with crushed pork rinds, if desired. (Use a light touch.) Arrange sliced tomatoes over cheese. Shake dried parsley over all. Bake at 350 degrees for 30 to 40 minutes. Serves 4 if they're not big eaters. Reheats reasonably well, but best when freshly baked. Low Carb Spinach & Chicken Soup 1 whole chicken 1/2 green onion, chopped 1 cup mushrooms, sliced 1/2 - 1 package frozen spinach, thawed & with the water squeezed out 1 tablespoon garlic powder (optional) 1 teaspoon soy sauce (optional) 3-4 drops hot sauce (optional) salt and pepper to taste Rinse chicken and put it in the crockpot. Cover with water and cook on high 4 to 6 hours, or until the meat is falling off the bone. Remove chicken from crockpot and bone, removing skin and all bones and icky stuff. Be sure to check through the remaining broth for small bones. Replace boned chicken in the crockpot and add all remaining ingredients. Stir to blend, then continue cooking on high until vegetables are tender. Ladle into bowls. Hidden Valley Chicken Breasts developed by Elaine Case 4-5 Boneless Chicken Breasts 1 package Hidden Valley Ranch Dressing 1/2-1 lb. Bacon Arrange chicken breasts at bottom of casserole dish. Sprinkle dressing on top. Lay bacon across to cover all. Bake covered at 350 degrees for 45 minutes. Remove foil and bake open for an additional 15 minutes. Hong Kong Pork Chops From Low Carb Cooking, Nitty Gritty Press (out of print) 8 large loin pork chops salt, paprika 2 tablespoons oil green onions, sliced 1 tablespoon soy sauce 1 4-ounce can mushrooms, undrained 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 1/2 green pepper, chopped 1 4-ounce can water chestnuts Sprinkle chops with salt and paprika. Brown in oil. Drain off fat. Cover with onion. Combine soy sauce, mushrooms, ginger, and garlic powder. Pour over chops. Cover skillet. Bake in a 350 degree oven for 45 minutes. Add green pepper and water chestnuts. Bake 15 minutes longer. Serve with additional soy sauce, if desired. Makes 8 servings with approximately 2.5 carbs per serving. Seafood Foo Yung 6 eggs, beaten 1 can (16-ounce) bean sprouts, drained 2 tablespoons minced green onion 1 teaspoon salt pepper to taste 1 cup cooked (real)crabmeat or shrimp (also works with leftover beef, pork, lamb, or chicken) oil soy sauce Combine eggs, bean sprouts, onion, salt, pepper, and seafood. Fry in a small amount of oil like pancakes. Serve with soy sauce. Makes 4 servings. Chicken 1 large frying chicken, cut up, or 3 breasts bone and skin removed 1 #2 can (2 1/2 cups) canned tomatoes 2 cloves garlic 1 Tbs. salt 1 Tbs. accent 1/2 Tbs. oregano 1/2 Tbs. basil 1/2 Tbs. pepper 1/2-1 pound fresh mushrooms sliced Season chicken with a little seasoned salt and garlic salt. Place in pan and bake uncovered for 1/2 hour. Breakfast in a "cup" 4 eggs 4 slices of bacon 1/2 lb. loose sausage Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray. Line bottom of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside "wall" of each cup. Crack an egg in each one. Bake approx 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake until cheese is melted. (Pam's Breakfast ideas) Sprucing up 'Italian Sausage' 2 Italian sausage, whole or sliced Green pepper, sliced thin Green Onions, sliced Brown sausage, cook till done. Add small amount of water, sliced peppers and green onions Cover and simmer. Cook till peppers and onions are done. "I always ask the butcher for sausage without filler. This is delicious with a large green salad." submitted by: Kathy from the Modified Mayo diet discussion group |
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