No Fail Blender Souffl

3 eggs

1/4 cup cream

2 tablespoons grated Parmesan cheese

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon pepper

4 ounces cheddar cheese, cubed or grated

6 ounces cream cheese, cubed

Preheat oven to 375 degrees.

Grease a one quart casserole or souffl dish.  (It should have

straight sides.
Form a collar of foil, grease, and attach to casserole. (If you use a two

quart dish, you won't need the collar.)

Put eggs, cream, parmesan and seasonings into blender container.

Cover and process at low.

Increase speed to medium and add cheese cubes.

When cheese is thoroughly blended, increase speed to High and process

for another 15 seconds (or until it looks smooth).

Pour into prepared baking dish.

Bake 50-60 minutes until brown and completely set. Just the right

size for two!

Approx. 5g carbs per serving.




Creamed Mushroom

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- (30 ml)
1 pound mushrooms -- (450 g) halved or quartered
1 cup heavy cream -- (250 ml)
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the butter in a large skillet over moderate heat and saute the
mushrooms until they are softened and lightly browned. Increase the 
heat
to high and stir in the cream, salt, and pepper. Boil rapidly until
slightly thickened, about 3 to 4 minutes. Garnish with chopped parsley
and serve immediately. Serves 4 to 6.

- - - -  - - - - - - 

Per serving: 283 Calories (kcal); 28g Total Fat; (86% calories from
fat); 4g Protein; 7g Carbohydrate; 97mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates



Bacon Stuffed Mushrooms
Ingrediets:
15 medium mushrooms
1 pkg cream cheese
1/4 cup bacon bits
1/4 tsp onion powder
1/4 tsp garlic powder
grated cheddar cheese
salt & pepper -- optional

How to Prepare:
Remove stems from mushrooms by gently pulling, set caps aside. Chop 
stem & saut in butter with garlic & onion powder. Soften cream 
cheese then add sauted stems and bacon bits and mix well. Turn 
mushroom caps upside down on cookie sheet & stuff mixture into caps. 
Top with a little grated cheese. Bake in 350-degree oven for 20 
minutes. Great as a side dish or snack. They warm up great in 
microwave and taste good cold. 
Serves: 10
Carbs per serving: 26g total
NOTE: Total includes 6 carbs for bacon bits - check your brand & 
adjust accordingly.





Faux 'Mac & Cheese'!
From: "nnaoj5"
Newsgroups: alt.support.diet.low-carb

While shopping Saturday, in the produce dept.  got talking to a lady
that said he DH has lost over 90 lb. (took him about a year)!!  She
shared a recipe for 'Mac &  cheese'.

Fry up some finely chopped cabbage (I used half of a medium sized head)
with olive oil & better. (I omitted the butter).
Cream cheese, I used 8 oz low fat.
And 3 1 oz. slices of cheese (cheddar).

Fry cabbage till it is limp, add cream cheese & other cheese till it is
melted, smooth & serve.

YUMMY!!! WOW!!  As my DH says,~  This is a keeper!! I don't know the
carb count per serving, but we don't mind.  I think that the amount 
that
I made makes about 6 servings, excellent hot or cold.




Low Carb Cinammon Roasted Almonds

Ingredients:
2 egg whites
2 tsp cold water
4 cups almonds
1/2 cup Splenda/sucralose
1/4 tsp salt (more or less to taste; I prefer a little more, the spouse 
a 
little less)
2 tbsp ground cinnamon

Instructions:
Preheat oven to 250.  Spray a very light coat of Pam or cooking oil on 
a 
cookie sheet or
baking stone.
   Add the water to the egg whites and lightly beat.
   Pour the almonds into a large mixing bowl, and stir in the egg white 
mixture until the almonds are coated.
   Sift together the sugar, salt and cinnamon, and sprinkle over
the almonds. Mix until the almonds are thoroughly coated.
   Spread the almonds evenly on the pan in a single layer, then lightly 
dust the almonds with more cinnamon and sugar/splenda.
   Bake for approximately 60-75 minutes.
   Allow to cool for 30 minutes.
   Enjoy.

Carb count: not scientific, but by my [lowcarblurker's] calculations 
there 
are approximately 3g of carbs per each 2 (heaping) tablespoon serving.



EASY REFRIG JAM

5 cups chopped low carb fruit or berries (no citrus fruit)

2 cups Splenda granular

3 oz pkg flavored sugar-free gelatin

  Mix fruit and Splenda together in a saucepan & cover. Allow to set 
out
overnight at room temp. In the morning, bring to a boil over medium 
heat and
boil for 6 minutes, stirring constantly to avoid burning. Remove from 
heat
and stir in SF gelatin. Cool slightly before placing jam into clean
containers and refrigerating.

  Carbs will depend on the combo of fruits you use and your actual 
yield. If
you made this recipe with 5 average peaches or 5 cups strawberries, and 
your
yield was 3 cups, then: each Tbsp. = 14 calories, 2g carbs, 1g protein.





