Low Carb Recipe

Cheese Balls

charlie — Sat, 05 Apr 2008 21:08:44 +0000

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.

Chili Recipes

charlie — Tue, 18 Mar 2008 23:39:00 +0000

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.

Glazed Bananas

charlie — Sat, 08 Mar 2008 14:16:55 +0000

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 Grill Tune Up

charlie — Sat, 09 Feb 2008 12:26:51 +0000

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.

If you got some left over propane use it to test out the grill and if you didnt clean it befor you put it away or covered it up give it a good burn off.

Take the time to replace the burners and heating plates, know telling what got in them over the winter.

Give it a good scrubing if you have cast iron grills use hot soapy water and scrub. Then when every thing is nice and clean coat them with some cooking oil and heat them up in the oven to season them again.

Get two propane tanks I ran out 1 time and then i started keeping a spare all the time. You can fill the second one at your convenience rather than when you go to check the bbq steaks and find them cold.

Now your are ready to start a new BBQ season.

Removing Belly Fat

charlie — Fri, 14 Dec 2007 12:54:01 +0000

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.

Biscuit and Beef Cups

charlie — Fri, 23 Nov 2007 11:45:00 +0000

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

Wasabi Peas Recipe

charlie — Mon, 29 Oct 2007 11:01:16 +0000

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

How hot is that chili

charlie — Sat, 20 Oct 2007 01:17:33 +0000

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

Low Carb Vegetables

charlie — Wed, 17 Oct 2007 00:27:10 +0000

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

Hoodia Info

charlie — Thu, 11 Oct 2007 01:12:41 +0000

Hoodia gordonii (pronounced HOO-dee-ah) is also called hoodia, xhooba, !khoba, Ghaap, hoodia cactus, and South African desert cactus.Hoodia is a cactus that’s causing a stir for its ability to suppress appetite and promote weight loss. 60 Minutes, ABC, and the BBC have all done stories on hoodia. Hoodia is sold in capsule, liquid, or tea form in health food stores and on the Internet. Hoodia gordonii can be found in the semi-deserts of South Africa, Botswana, Namibia, and Angola. Hoodia grows in clumps of green upright stems and is actually a succulent, not a cactus. It takes about 5 years before hoodia’s pale purple flowers appear and the cactus can be harvested. Although there are 20 types of hoodia, only the hoodia gordonii variety is believed to contain the natural appetite suppressant.Although hoodia was “discovered” relatively recently, the San Bushmen of the Kalahari desert have been eating it for a very long time. The Bushmen, who live off the land, would cut off part of the hoodia stem and eat it to ward off hunger and thirst during nomadic hunting trips. They also used hoodia for severe abdominal cramps, haemorrhoids, tuberculosis, indigestion, hypertension and diabetes.In 1937, a Dutch anthropologist studying the San Bushmen noted that they used hoodia to suppress appetite. But it wasn’t until 1963 when scientists at the Council for Scientific and Industrial Research (CSIR), South Africa’s national laboratory, began studying hoodia. Initial results were promising — lab animals lost weight after taking hoodia.The South African scientists, working with a British company named Phytopharm, isolated the active ingredient in hoodia, a steroidal glycoside, which they named p57. After getting a patent in 1995, they licensed p57 to Phytopharm. Phytopharm has spent more than $20 million on hoodia research.Eventually pharmaceutical giant Pfizer (makers of Viagra) caught wind of hoodia and became interested in developing a hoodia drug. In 1998, Phytopharm sub-licensed the rights to develop p57 to Pfizer for $21 million. Pfizer recently returned the rights to hoodia to Phytopharm, who is now working with Unilever. What you need to know about hoodiaHoodia appears to suppress appetite Much of the buzz about hoodia started after 60 minutes correspondent Leslie Stahl and crew traveled to Africa to try hoodia. They hired a local Bushman to go with them into the desert and track down some hoodia. Stahl ate it, describing it as “cucumbery in texture, but not bad.” She lost the desire to eat or drink the entire day. She also didn’t experience any immediate side effects, such as indigestion or heart palpitations. Stahl concluded, “I’d have to say it did work.”In animal studies, hoodia is believed to reduce caloric intake by 30 to 50 percent. There is one human study showing a reduced intake of about 1000 calories per day. However, I haven’t been able to find either study to actually read for myself and am going on secondhand reports.For more information visit: Hoodia Gordonii