<quick sausage soup>

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WEIGHT LOSS __________________________________________________________________________

This blog has been created to facilitate to all persons who suffer over weight, a series of kitchen recipes that you can need to weight loss successfully.To obtain good results in the weight loss,it is fundamental to change permanent nutrition habits.It is important to make notice the changes in the nutrition habits, do not mean to reduce the quantity of ingested food, only to change diet. When you change nutrition habits for to weight loss, you will suffer less anxiety or urgency for eating in excessive form

Sunday, February 25, 2007

Quick Sausage Soup

Carbs Per Serving:29 total

Effort:Easy

INGREDIENTS:

-1 pound ground pork sausage
-3 tablespoons butter
-1 1/2 tablespoons garlic crushed
-1 1/2 tablespoons minced onion
-1 can beef broth
-1 cup heavy cream
-1 can green beans drained
-1 cup carrots cooked
-Pepper to taste

HOW TO PREPARE:

1.-Brown ground pork sausage in skillet.

2.-In saucepan, melt butter.

3.-Add garlic and onions and brown in melted
butter.

4.-Add sausage and remaining ingredients.

5.-Heat thoroughly.

6.-Serve and enjoy!

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Breakfast Roll-ups

Serves:1,8,10,8

Carbs Per Serving:3g net carbs 340 Calories kcal: 31g Total

Fat:79% calories from fat: 14g Protein: 4g Carbohydrate: 1g

Fiber:51mg Cholesterol: 565mg Sodium

Prep Time:5 minutes

Effort:Easy

INGREDIENTS:

-4 each romaine lettuce leaves
-1 tablespoon mayonnaise
-3 slices bacon cooked crisp and crumbled
-4 tablespoons shredded cheddar cheese
-1/2 small roma tomato diced

HOW TO PREPARE:

1.-Shred 2 of the romaine leaves.

2.-Mix shredded lettuce, mayo, cheese, bacon and tomato.

3.-Add a little salt and pepper to taste.

4.-Fill remaining 2 romaine leaves w/mixture, fold and enjoy.

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Low Carb WeinerSchnitzel

Carbs Per Serving:no counts provided

Effort:Easy

INGREDIENTS:

-Veal Cutlets
-1 bag Pork Rinds2 Eggs
-3 tablespoons oil 3 to 4

HOW TO PREPARE:

1.-Beat the eggs in a bowl.

2.-Crush the pork rinds real good in a bag and pour into a separate bowl.

3.-Heat the oil in a pan.

4.-Dip the cutlets first in the beaten eggs and then into the crushed pork rinds getting them fully coated.

5.-Fry cutlets in the oil until nicely browned and serve.

6.-Top with a fried egg to make it even better.

7.-Not like Mom used to make but not bad if you're hankering for some quick German grub!

8.-Auf Wiedersehn

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Beef Stuffed With Peppers

Carbs Per Serving: 24g carbs total

Effort:Easy

INGREDIENTS:

-1 pound ground beef
-2 large green peppers
-1/4 cup chopped onion
-1/2 cup chopped tomato
-1 cup shredded cheddar cheese
-Pepper to taste oil for frying
-Salt

HOW TO PREPARE:

1.-Core and deseed the peppers.

2.-Boil in salted water for 5 minutes for firmer peppers, don't boil.

3.-Rub the insides with a generous amount of salt.

4.-Brown the onion and beef in the oil, and the tomato and cheese to the pan.

5.-Spoom the beef mixture into the peppers, and place the peppers standing up in a small casserole dish.

6.-Cook at 350 for 20-25 minutes.

Eat and enjoy!

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Sunday, February 18, 2007

Caulif Broccoli Salad

Serves: plenty – 16 or so

Carbs PerServing: never counted, but low Prep Time: a tedious ½ hour

Effort: Average

INGREDIENTS:

-1 lg head cauliflower 1 lg bunch broccoli
-1 sm onion or 4 green ones 1 pkg froz peas or pea pods 2 cups mayo
-1 cup sour cream 1 tsp garlic powder

HOW TO PREPARE:

1.-Mix mayo, sour cream and garlic powder in a small bowl.

2.-Break caulif and broccoli into bite sized florets.

3.-Add onion.

4.-Toss sauce with broccoli, cauliflower and onion.

5.-Add peas last if using pods, cut into ¼ inch pieces.

6.-Refrigerate at least 4 hours or overnight.

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Saturday, February 17, 2007

Chicken Chilaquiles

Serves: 8 Carbs Per Serving: 4

Prep Time:1-2 hours

Effort: Average

INGREDIENTS:

-1 whole chicken
-Cooked/deboned
-5 tortillas cut into strips
-1 cup shredded cheddar cheese
-1/2 cup Monterey jack
-1/2 cup sour cream
-1 clove garlic
-Chopped 2 serrano chilis, seeded
-2 lg tomatoes
-1/4 cup onion
-1 teasp. oregano
-Chopped 1/4 cup cilantro, chopped
-1 cup or more chicken stock
-1 tblsp olive oil

HOW TO PREPARE:

1.-Boil chicken in water, remove when cooked, debone and cut into lg pieces.

2.-Cut tortillas into strips and deep fry till golden, drain, set aside.

3.-In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano.

4.-Saute till all is cooked and little juice remains. Do not burn.

5.-Add the chicken stock and cook longer to meld flavors.

6.-Place all in blender and puree.

7.-Return to the saute pan and simmer with more stock into a nice thick sauce. Set aside.

8.-In layers, place the tortilla strips, chicken, cheeses into a 9x13 pan.

9.-Add the sour cream in dollops, the cheeses and remaining cilantro.

10.-Cover with the sauce and top with more of the shredded cheeses.

11.-Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

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Friday, February 02, 2007

Broccoli Beef with Fried Rice

Serves:2

Carbs Per Serving:10.5g

Effort:Easy

INGREDIENTS:

-2 pieces flank steak or any thin sliced beef about 1/2 pound
-1/2 head broccoli
-1/4 onion
-1/2 head cauliflower
-1 egg beaten Olive oil
-Soy sauce
-Garlic Salt
-1/4 cup water

HOW TO PREPARE:

1.-Cut beef into strips Stir fry in olive oil on medium high heat, season slightly with Garlic salt.

2.-Add 1/4 cup water 1/2 head Broccoli (cut in small pieces) and sliced onion.

3.-Add and a splash of soy sauce and cook on medium heat until broccoli and onion are cooked, I like mine still crunchy.

4.-Cut the cauliflower florets into tiny pieces (like rice) Stir fry in olive oil, add a splash of soy sauce and garlic salt.

5.-Add 1 egg and stir fry until egg is cooked and cauliflower is just getting tender.

6.-If it still tastes like cauliflower add a little more soy sauce.

7.-Pour the broccoli/beef mixture over the "Fried Rice" and pretend you are in the Chinese restaurant!

8.-Makes enough for two meals.

9.-Country Fried Steak

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Saturday, January 27, 2007

Spaghetti Squash alla Carbonara

Serves:6

Carbs Per Serving: 9g (1g is fiber)

Prep Time: 45 o 60 minutes

Effort: Easy

INGREDIENTS:

-1 large spaghetti squash 4 lb
-Half lb bacon, cut crosswise into a quarter inch pieces
-A quarter cup dry white wine
-1 cup heavy cream
-2 egg yolks
-Half cup Parmigiano Reggiano cheese worth the extra cost to get the real stuff
-A quarter cup fresh Italian Parsley flatleaf, finely chopped black pepper to taste.

HOW TO PREPARE:

1.-Pierce the spaghetti squash multiple times with a fork.

2.-Bake in a 400 degree F oven for 45 o 60 minutes, until tender.

3.-While squash is baking, fry bacon until crisp.

4.-Drain fat and set aside on paper towels to drain.

5.-Add the wine to the pan and cook for 3 o 4 minutes on medium until reduced in volume by about half. Reduce heat to low.

6.-Beat together egg yolks and cream, and then slowly stir into wine mixture.

7.-Cook on medium-low until sauce begins to thicken warning: Make sure temperature is not too high or you will end up with scrambled eggs.

8.-Once the sauce coats the back of a wooden spoon, return the bacon to the pan and add the parsley.

9.-Cook for 1 o 2 minutes to heat through.

10.-Cut the spaghetti squash in half, scoop out seeds, then pull strands out with a fork into a large serving dish.

11.-Pour sauce over hot squash.

12.-Sprinkle parmesan over all and toss wel.

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Friday, January 26, 2007

Spicy Steak Salad

Carbs Per Serving: 34g total

Effort: Easy

INGREDIENTS:

-1 pound round steak
-2 tablespoons lime juice
-4 tablespoons oil
-1 clove garlic crushed
-1 teaspoon crushed red pepper flakes
-Half teaspoon salt
-Half teaspoon pepper
-6 cups romaine lettuce shredded
-4 tablespoons bottled Italian dressing
-1 small tomato diced
-Half onion cut into thin rings
-1 medium cucumber sliced thin, do not peel
-8 black olives
-2 medium radishes sliced thin

HOW TO PREPARE:

1.-Mix lime juice, oil, garlic and seasonings.

2.-Place in a large zipper bag w meat.

3.-Let marinate overnight, turning occasionally.

4.-When ready to serve, heat Foreman grill and cook for 6 minutes. (You may need
to cut steak in half or smaller).

5.-If using a skillet, preheat skillet you want it to sizzle when you put the steak in Cook over high heat for 4 minutes per side.

6.-Toss lettuce with dressing and place in 4 plates. Top with the vegetables.

7.-Slice steak thinly and place on top of salad.

NOTES: Counts for italian dressing not included.

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Tuesday, January 23, 2007

Pickle Rolls

Carbs Per Serving: 19g total

Effort: Easy

INGREDIENTS:

-8 ounces cream cheese softened
-5 dill pickles 5 to 7 I suggest the regrigerated ones
-6 Slices Deli Ham sliced just thick enough to 6 to 7 spread the cream cheese on.

HOW TO PREPARE:

1.-Spread the softened cream cheese onto one slice of ham.

2.-Lay the pickle at one end of the sliced ham.

3.-Roll it up.

4.-You may need to push some cream cheese into each end when its completely rolled.

5.-Place rolll on a plate with the seam down.

6.-Repeat this until you run out of cream cheese.

7.-Regrierate for a few hours or long enough for the cream cheese to harden.

8.-Using sharp knife and seam down, slice the roll into a quarter inch slices.

9.-You will want to lay each round slice on a platter.

10.-This is so easy and looks great.

11.-I have served this as holiday treat for years.

12.-Everyone loves them.

NOTES : Counts for ham not included.

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Toasted Spiced Walnuts

Carbs Per Serving: 4 Prep

Serves: 8

A quarter cup serving Time: 15 mintues

Effort: Easy

INGREDIENTS:

-2 cups walnuts
-1 tablespoon Splenda
-1 teaspoon sea salt
-Half teaspoon garlic powder
-Half teaspoon ground cumin
-A quarter teaspoon cayenne pepper
-1 tablespoon walnut oil

HOW TO PREPARE:

1.-Plunge walnuts into a pot of boiling water, turn off pot and let stand 2 minutes.

2.-Drain, spread walnuts on a baking sheet and toast in a 400 F oven for 10 minutes.

3.-Measure seasonings in a small bowl and stir to combine.

4.-Heat oil in a skillet.

5.-Add toasted nuts and toss 1 minute.

6.-Add seasoning and toss until nuts are coated. Cool on a paper towel.

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Sunday, January 21, 2007

Pepper Lime Chicken

Carbs Per Serving:10g total

Effort: Easy

INGREDIENTS:

-2 pounds meaty chicken pieces

-Half teaspoon lime peel shredded

-A quarter cup lime juice

-1 tablespoon olive oil

-2 cloves garlic minced

-1 teaspoon ground pepper

-1 teaspoon thyme crushed

-A quarter teaspoon salt

HOW TO PREPARE:

1.-Rinse chicken, pat dry.

2.-Place chicken pieces, skin side down, on the unheated rack of a broiler pan.

3.-Broil 4 to 5 inches from heat about 20 minutes or until lightly browned.

4.-Meanwhile, for lime glaze, in a bowl stir together lime peel, lime juice, oil, garlic, salt, black pepper, and thyme.

5.-Brush chicken with lime glaze.

6.-Turn chicken and brush with more glaze.

7.-Broil for 5 to 15 minutes until no longer pink, brushing often with glaze.

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Friday, January 19, 2007

Spanish spinach omelet

Carbs Per Serving: no counts provided

Effort: Easy

INGREDIENTS:

-1 Box frozen chopped spinach
-1 Dashes of: Salt,pepper, garlic salt or other preferred spices
-3 Tbls Olive oil
-2 Eggs

HOW TO PREPARE:

1.-Thaw spinach and drain excess liquid.

2.-Saute spinach in about 3 Tbls. of olive oil .

3.-Add desired spices, also very good with chopped onions and fresh

garlic.

4.-Beat eggs in a bowl.

5.-Add sauted spinach and mix with eggs.

6.-Return to pan and fry on both sides till done. Yummy

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Ginger Salad Dressing

Serves:6

Carbs Per Serving: 1.83g

Effort: Easy

INGREDIENTS:

-A quarter chopped onion
-A quarter cup peanut oil
-2 tablespoons rice wine vinegar
-2 tablespoons water
-1 tablespoon ginger root chopped 1 tablespoon chopped celery1 tablespoon soy sauce
-One a quarter teaspoons tomato paste
-One a quarter teaspoons splenda
-1 teaspoon lemon juice
-1 Dash salt and pepper

HOW TO PREPARE:

1.-Combine all ingredients in blender container or wok bowl of food
processor fitted with steel knife; process until almost smooth.

2.-May be kept refrigerated up to one week.

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Saturday, January 13, 2007

Alfredo Beef and Broccoli Bake

Serves: 4,8,7,8,7,9

Carbs Per Serving: 7

Prep Time: 30 minutes

Effort: Easy

INGREDIENTS:

-1.5 lbs lean ground beef
-1 cup diced onion
-1 can 4oz sliced mushrooms; drained1lb bag frozen broccoli flowerettes; thawed
-Half bottle ragu alfredo sauce
-Salt
-Pepper and garlic powder to taste
-Extra parmesan cheese for the top

HOW TO PREPARE:

1.-Brown ground beef with onions.

2.-Drain if needed.

3.-Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli.

4.-Cover and let steam for about 5 minutes over medium heat, stiring occasionally.

5.-Raise heat to high, pour on alfredo sauce and let simmer 2 or 3 minutes to heat through.

6.-Top with a sprinkle of parmesan cheese and enjoy

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Its So Good Tirimisu

Serves:1

CarbsPerServing: 34g carbs total

Effort: Easy

INGREDIENTS:

-16 ounces mascarpone cheese bel gio oso brand is best
-3 eggs
-2 shots decaf espresso or strong coffee
-1 teaspoon vanilla
-Half cup artificial sweetener equal is ok, it's no bake
OPTIONAL: about 24 vanilla wafers keeblers has the lowest carbs

HOW TO PREPARE:

1.-Seperate the egg yolks from the whites.

2.-In one bowl, beat egg yolks, sweetener, 1 TBSP espresso, and vanilla for 2 or 3 minutes.

3.-Add this mixture to the marscapone cheese and beat untill smooth, but do not over beat.

4.-In another bowl, beat the egg whites untill stiff peaks form.

5.-Gently fold the egg whites into the marscapone mixture

6.-If you want a crust, line the bottom of a pie or bread pan with the
wafers and drizzle espresso over them lightly.

7.-If not, just put the mixture into the pie or bread pan, sprinkle cocoa powder or cinnamon on top if desired

8.-Refridgerate for 3 or 4 hours.

9.-This will knock your socks off. Your friends who eat sugar will clean the plate, too, and it is very simple to make.

NOTES: Counts for espresso not included in totals.

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Pan Glazed Balsamic Chicken

Serves: 2 or 3

Carbs Per Serving: 4

Prep Time: 15 minutes

Effort: Easy

INGREDIENTS:

-1 lb boneless chicken breast
-Salt
-Freshly ground black pepper
-Olive oil
-Half cup good quality balsamic vinager
-A quarter pine nuts
-1 tbs Dijon mustard

HOW TO PREPARE:

1.-Heat olive oil in non stick skillet on med high.

2.-Brown chicken for 3 minutes, turn and brown for 3 more minutes.

3.-Remove chicken, sprinkle with salt and pepper and cover to keep warm.

4.-In same skillet, add the vinager and pine nuts.

5.-Let cook on med high about 30 seconds or until liquid is reduced to half.

6.-Ad mustard and mix to form a smooth glaze.

7.-Return chicken, cook for 2 minutes and serve.

8.-This dish is great served with roasted squash and red peppers.

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Name: MaryPaz

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