Low Carb Recipe

Go check out these potato salad recipes over at EasyPotatoSalad.com

When its time for a party there is nothing that goes faster than the cheese ball. So here is a low fat cheese ball recipe that cut down on the carbs.

• 8 oz of softened low fat cream cheese.
• 12 oz of blue cheese crumbled
• 1 lb of sharp low fat cheddar cheese, shredded
• 1 tbs of worcestershire sauce
• 3 tbs of finely minced shallots
• 1 cup of toasted pecans chips
• Salt and Pepper to taste

In a food processor or a bowl using a strong spoonmix everything but the pecans in till the mixture is smooth. Devide it in have and roll into balls or logs. Roll them in the pecan chips till they are covered with them. Wrap them up in a plastic wrap and stick them in the frig to chill till its party time. These cheese balls can be frozen if you wrap them good for up to 4 weeks.

Some people sat that chile was invented in Mexico during the 1800s, some will tell you that its origin is in Tijuana, Baja California, or Ciudad Ju�rez, Chihuahua, Mexico. The Mexican theory is that it was created to be served in cantinas, for outsiders, who wanted a spicy “Mexican” dish to eat, that was free or cheap. Original chili was made with leftovers from the meals and served for free to drinking customers. The chili recipes that originated in America were in wide use in pre-Columbian Mexican culture. Any stew made using significant amounts of chilies might be seen as a forerunner of all modern chili recipes.

1/2 cup crumbs of sugar-free butter cookies
2 teaspoons canola oil
1 teaspoon butter, melted
1 large egg white
2 tablespoons honey
1 teaspoon fresh squeezed lemon juice
3 large ripe but firm bananas
Lemon wedges for garnish
Mint sprigs for garnish

1. Preheat your oven to 450 degs
2. Line a bakeing sheet with aluminum foil.
3. Set a baking rack on top and coat it with nonstick cooking spray.
4. In a shallow dish, combine the cookie crumbs, oil, and butter. Mix with your fingers until well blended.
5. In a medium bowl, whisk together the egg white, honey, and lemon juice.
6. Peel the bananas and trim the pointed tips. Cut the bananas crosswise into 3/4 inch pieces and dip each banana piece in the crumbs, lightly coating them.
7. Place the bananas on the baking rack
8. Bake the bananas until crisp and golden.
Serve with Vanilla Ice Cream.

BBQ time is just around the corner and its time to get ready. With spring fast aproching its time to tune up the BBQ grill and make sure that you are ready to hit the season running. So here are some tips to get you going.

Now your are ready to start a new BBQ season.

Did you know that the body does not get rid of fat cells that it creates? They only shrink when you lose weight. Now they will get real small but they don’t go away. Many people have turned to liposuction to remove the excess fat but it should only be done after you have shown the ability to control your weight. I know someone who had it done and then turned around and gained all the weight back in a month. What a waste of money and a mental blow. If you are controlling your weight and losing weight it might be an option to help.

Serves 4
3/4 lb lean ground beef
1 medium green bell pepper, seeded and diced
1/4 cup finely chopped peeled onion
1/2 cup barbecue sauce
2 tsp brown sugar
1 (17.3-oz.) can refrigerated biscuits
3/4 cup shredded cheddar cheese

Preheat oven to 400°F.
Brown ground beef, bell pepper and onion in a medium skillet; drain, Stir in barbecue sauce and brown sugar; mix until thoroughly combined. Remove from heat.
Separate refrigerated biscuits, placing one in each of 8 ungreased muffin cups, pressing the dough up the sides to the edge of the cup.
Spoon beef mixture into cups and sprinkle with cheese. Bake for 12 minutes, or until biscuits are golden and cheese is melted.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Nutrition Facts
Nutrition (per serving): 670.0 calories; 48% calories from fat; 37.0g total fat; 0.0mg cholesterol; 1700.0mg sodium; 57.0g carbohydrates; 1.0g fiber; 30.0g protein.
Recipe Source
Source: Nestlé

I love this spicy wasabi peas recipe! Not only are the good for you they are good tasting. Next time you have a party make up some of these instead of onion dip.
I N G R E D I E N T S
2 cups dried whole peas
2 tablespoons olive oil

Wasabi Coating
4 teaspoons wasabi powder
2 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons Dijon mustard

I N S T R U C T I O N S
Soak the peas in water to cover overnight.

Preheat the oven to 200°. Drain the peas, then cook them according to instructions on the package. Mix the olive oil with the cooked peas until well coated.

Oil a baking sheet and spread the peas evenly across it. Place in the oven and bake for 5 hours, until the peas appear dry and are crisp when bitten into.

Combine the wasabi powder, tahini, rice vinegar and mustard in a mixing bowl.

Combine the wasabi mixture with the hot peas making sure that all the peas are evenly coated.

Using a rubber spatula, spread the peas on the baking sheet, separating as many as you can. Increase the oven temperature to 250°. Bake the peas for 10 to 15 minutes, until the coating is dry.

Nutrition Facts
Serving Size 1/3 cup (30.0 g)

Amount Per Serving
Calories 80
Calories from Fat 27
% Daily Value*
Total Fat 3.0g5%
Saturated Fat 1.0g5%
Cholesterol 0mg0%
Sodium 190mg8%
Total Carbohydrates 12.0g4%
Dietary Fiber 1.0g4%
Sugars 4.0g
Protein 1.0g

* Based on a 2000 calorie diet

Chili’s listed by how hot they are. Most people don’t realize this but hot chilis have many times more vitiman C than oranges.
Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
Coronado 700 ~ 1,000
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Hot Wax 5,000 ~ 10,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
Yatsafusa 50,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 100,000 ~ 265,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Choclate Habanero 300,000 ~ 425,000
Red Savina Habanero 350,000 ~ 575,000
Dorset Naga 800,000 ~ 900,000
Naga Jolokia 800,000 ~ 1,001,300
Pure Capsaicin 15-16,000,000

Alfalfa sprouts Fennel
Arugula Jicama
Bok choy Lettuce
Celery Mushrooms
Chicory Peppers
Chives Radicchio
Cumber Radishes
Daikon Romaine lettuce
Endive
Escarole