Chicken Pecan Salad - Sloppy José - Classic Egg Salad - Diabetic Frankly Fudge
Chicken Pecan Salad
Source: Low-Carb Recipes
By Dana Carpender
1 1⁄2 cups cooked chicken, diced
2 big ribs celery, diced
1⁄4 medium, sweet red onion, diced
1⁄4 cup chopped pecans
1/3 cup mayonnaise (low fat)
Salt
Toss the chicken, celery, onion, pecans, and mayonnaise together. Salt to taste and serve.
Makes 2 Servings
Nutrients Per Serving:
5 grams Carbohydrates
3 grams Usable Carbohydrates
2 grams Fiber
24 grams Protein
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Sloppy José
Source: Low-Carb Recipes
By Dana Carpender
1 pound ground beef
1 cup salsa (mild, medium, or hot)
1 cup shredded Mexican-style cheese
In a large skillet, crumble and brown the ground beef, and drain off the fat. Stir in the salsa and cheese and heat until the cheese is melted.
Makes 4 Servings
Nutrients Per Serving:
4 grams Carbohydrates
3 grams Usable Carbohydrates
1 gram Fiber
27 Grams Protein
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Classic Egg Salad
Source: Low-Carb Recipes
by Dana Carpender
4 hard-boiled eggs, chopped
1 rib celery, diced
5 or 6 scallions, sliced
1⁄2 green pepper, diced
1/3 cup mayonnaise (low fat)
1⁄2 tsp prepared mustard
Combine all ingredients and serve on lettuce.
Makes 2 Servings
Nutrients Per Serving:
7 grams Carbohydrates
5 grams Usable Carbohydrates
2 grams Fiber
14 grams Protein
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Diabetic Frankly Fudge
Yield: 1 batch
1 c 2% milk
1 c Water
3/4 c Unsweetened cocoa powder
1/2 c Sweetener equiv. to sugar**
5 tbsp Unflavored gelatin (5 pkg)
1 tsp Artificial brandy extract
Preparation 10 min, standing time 4 hours.
In small saucepan, combine milk and cocoa. Whisk until there are no lumps of cocoa. Cook over medium heat, stirring for about 5 min or until thickened. (This cooks out the raw cocoa taste.)
In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften.
Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa mixture.
Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract. Remove from heat.
Pour into 8 inch square baking dish. Let stand at room temperature 4 hours or until firm.
To remove from pan, cut around edges with a sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface.
With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Will keep up to 1 week in refrigerator.
Makes 100 squares.
3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories
14 squares (about 1/8 recipe) 59 calories 7 g carbohydrate, 7 g protein, 2 g fat
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