Recipe By     : Zib
                  Servings  : 32 
                  Categories    : Cookies
 
 

Whisk together dry ingredients.  Stir in measuring cup remaining ingredients.  Stir together to form a batter.  Continue stirring until it bubbles and thickens. 
Spoon 1 Tablespoon size mounds onto non-stick cookie sheet.  Bake at 300 for 15 minutes or longer. 

                  Recipe By: Tiffany
                  Servings: 4
                  Category: Poultry
 
 

                  ** Atkins Bake Mix is mostly soy but can be substituted with Soy Flour if desired.

Melt oil and butter over low heat in a chicken fryer or large skillet.
Combine flour, garlic powder and salt.
Coat chicken with flour mixture; fry at low heat until browned on one side, then flip to brown other.
Add water. 
Cover and simmer 30 minutes, adding more water if needed.
Uncover and cook another 15 minutes.

                  Recipe by: Tiffany
                  Servings: 5-6
                  Category: Poultry
 
 

                  Chicken can be substitued with duck or other foul if desired.

Wash chicken and dry well.  Heat fat or olive oil in 12-inch skillet or chicken fryer on medium heat.  Brown onions.  Add paprika and chicken, sprinkle with salt.  Cover and cook over low heat for 1 hour until tender. Turn after first half-hour.  Remove.  Pour sour cream over chicken.

              Recipe Adaptation By:  Zib
                  Servings  : 4 
                  Categories    : Desserts
 

                ** Stevia should be equivalent of 1 cup sugar. 

Rinse and drain the tofu in a colander and set aside for about 10 minutes.

Meanwhile, soften the chocolate in a double boiler set over simmering water.

With a paper towel, pat dry the tofu and put in a food processor.  Puree until creamy, about 15 seconds.  Add orange flavorings (orange zest as well if you like), vanilla and sweeteners.  Puree until smooth. 
Add melted chocolate, and process until well blended, scraping down the bowl once or twice.

Transfer to individual serving dishes or a covered container and chill.  Mousse can be made up to 4 days ahead.
 
 

                  Recipe By: Tiffany
                  Category: Stuffings

                  ** Low-Carb Bread can be any type as long as it has been dried out. 
                      Raisin bread usually adds an interesting flair to stuffing.

Cook onions in butter until soft but not brown.  Add remaining ingredients and mix thoroughly.
Makes enough to stuff an 8 lb. bird.
 
 

                  Recipe By: Tiffany
                  Category: Hors D'oeuvres
 
 

Mix the cheeses, beef, mustard, lemon juice, rind, horseradish and Worcestire sauce in large mixing bowl with a mixer or in blender.  Mix thoroughly.
With hands, shape mixture into a ball. Cover with foil and refrigerate.
30 minutes before serving, remove from refrigerator and roll in parsley and ground nuts to make a coating.
Serve.
 
 

                  Recipe By:  Tiffany
                  Servings : 2-4
                  Category : Pasta

                  ** Atkins Baking Flour is mostly soy. You can substitue a soy flour instead if desired.

Pour all ingredients into food processor and mixture should spin into a ball. If not, remove mixture once it has been mixed well and shape into ball with floured hands.. Flour a rolling pin and use to flatten ball.  Cut into strips. Use a pasta falttener to flatten.  Then slide flattened strip through linguine setting of pasta maker.  Lay pasta onto floured countertop.  Use a hairdryer to dry the pasta.  Or leave sitting in dry place for a few hours.
Boil for 1 minute only! Do not overcook. Strain.
Pour sauce over linguine and serve.

Bring heavy cream, butter and spices to a boil.  Then reduce heat to low and
slowly stir in the cheeses.  Be sure to keep stirring the mixture
continuously so it doesn't burn to bottom of pan.  Remove from heat once the
mozzarella has melted all the way and let sit for 5 minutes to thicken.
 

I also used that alfredo sauce on chicken - it was awesome!!!
 
 

                  Recipe By: Tiffany
                  Category: Snacks
 
 

                  ** Atkins Bake Mix is mostly soy. You can substitute with soy flour if desired.

Using a fork, mix salt, water, bake mix (flour), cornstarch, 1 cup grated cheddar, and oil into a dough ball.
Dampen a square of folded cheesecloth and cover, letting stand for about an hour.
Roll the dough and cut into 4 pieces.  Roll each piece as thin as possible.
Sprinkle remaining 2 cups of grated cheddar on each of the 4 sections and sprinkle with parsley.
Fold each section closed, pinching edges tightly and cutting into 4 more strips.
Place in a buttered baking dish and cover with melted butter.
Bake at 350 for 25 minutes or until brown.
 
 

                  Recipe By: Barbo
                  Makes 8 squares=2 servings
 
 

                  **Can use Soy flour or GNC Baking Mix instead - and add 1 1/2 tsp. baking powder
                  *the herbs are optional.  I don't use them often

Heat waffle iron, place a bit of butter in each square
Pour in half the batter, close lid and cook until brown.
Remove and continue with remainder of batter.

1/2 recipe is about 5 grams carb.

                  Recipe By     : Carol Williams{adapted from Angy's Muffin Recipe}
                  Servings : 12 
                  Categories    : Breads   Breakfasts
 
 

-Seperate the eggs & put into seperate large bowls.
-Beat the whites, cream of tartar & splenda until very stiff peaks form.

-Beat the yolks then add the baking mix & ground almonds,blend well.
-Add a large spoonful of the whites & blend in well.
-Drizzle the egg mixture over the whites & fold in until all is blended
well being careful not to break down the whites.
-Spray or grease an 8" loaf pan & carefully spoon in the batter.
-Bake in a preheated 350* oven for 15 minutes THEN turn the oven down to
325 & bake an additional 15 minutes.
-When baked remove from oven & turn loaf, top side up onto a cooling
rack.
-When cool slice into 12 slices then wrap 2 slices per serving in saran
& freeze until ready to make French toast.
-Carbs per slice of bread:1.3 minus 0.3 grams fiber= 1 carb
***By using 1/4 cup bran in place of the ground almonds the carb count
it 1.6 carbs minus 0.6 gr. fiber=1 carb per slice

                  Recipe By     : Adapted from Barb Goldstein's Recipe{Carol Williams}
                  Servings:  12 
                  Categories    : Snacks      Breakfasts       Bars & Brownies
 
 
 

-In a large microwave proof bowl add the butter, cream cheese, cream ,
water, instant coffee & vanilla.Heat until all melted ;blend well.
-In a large mixing bowl combine all the dry ingedients.Combine well.
-Pour the hot butter mixture all at once over the dry, stir well
blended.
-Press into a buttered 11"x 7" pan & chill until set.
-Cut into 12 bars,wrap each in saran or store in a covered container in
the fridge.
- Made with Natural Whey & 2T. cocoa:Each bar is 8 grams protein;7.0
carbs minus 2.2 grams dietary fiber =4.8 carbs
-CARB COUNT FOR MOCHA using Chocolate Whey:7.6 grams protein; 7.1 carbs
minus 2.1 grams fiber = 5 carbs.
*****Flavor of bars can be changed by omitting the cocoa, coffee
granules & using desired flavor of Whey powder.

Recipe By     : Zib
Servings : 2 
Categories    : Breads And Pastas
 

While warming water to 100 in microwave, mix all dry ingredients together in large bowl.

Add water, then remaining ingredients.  Stir well.

Knead.  Let rise. 

Punch down, divide in half.  Shape into loaves and put in greased 9x5 loaf pans.  Let rise again until double.  Bake at 400 for 45 minutes or until the loaf sounds hollow.  Remove from pan and cool on wire rack.

Slice each loaf into 12 very thick slices or 16-18 thinner slices.

                   - - - - - - - - - - - - - - - - - - 

NOTES : 55.2 carbs per loaf, minus 5.4 grams = 49.8 total per loaf.
 

(original recipe called for 6 cups gluten flour)

Recipe By: Tiffany
Servings: 16
Categories: Cookies, Desserts
 
 

Preheat oven to 350.
Use no-stick cookie sheet (as due to oil in ingredients, an oiled sheet will be too much.)

Soften butter at room temperature until creamy.  Add in peanut butter and mix thoroughly.  Mix in the Sweet n Low, maple syrup and egg.  Beat until thick and creamy.

In separate bwol, mix soya powder, cinnamon and baking soda.  Then add to the peanut butter mixture.

Place teaspoonfuls onto baking sheet and flatten with spoon or make criss-crosses with fork.

Bake for 8 minutes.  Do not overcook.

Carb counts:
50 g. per mix.
3 g. per cookie.