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LOW CARBOHYDRATE RECIPES
For Low Carbohydrate Diets
LOW-CARB BREAKFASTS
All Fat & Carb Values Are Approximate


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Puffed Oven Pancake

6 Servings

Ingredients:
2 tbsp butter
3 eggs (1.8 grams of carbs)
1/2 cup high gluten flour * (12 grams of carbs)
1/4 cup cream (2.4 grams of carbs)
1/4 cup water
salt

Directions:
Melt butter in skillet. Beat eggs. Add flour, cream water and 1/4 tsp salt. Mix well. Pour into hot skillet. Bake at 400 degrees F for 25 minutes until puffed and golden brown. Serve with blackberry syrup, maple butter or low carbohyrate maple syrup.

Carb Count: Recipe Total 16.2 grams of carbs, Carbohydrates Per Serving 2.7 grams of carbs

* You can purchase high gluten flour at some grocery stores, most health food stores or from a bakery.


Eggs Benedict

4 Servings

Ingredients:
4 eggs (2.4 grams of carbs)
Canadian Bacon

Sauce:
1/2 cup butter
3 beaten egg yolks (0.9 grams of carbs)
1 tbsp water
1 tbsp lemon juice (1.3 grams of carbs)

Directions:
Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer. Break eggs into cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

For sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.

Carb Count: Recipe Total 4.6 grams of carbs, Carbohydrates Per Serving 1.15 grams of carbs


Judy's Breakfast Meatballs

Recipe taken from: Mealsforyou.com
Serves 16


2 lbs. breakfast sausage
1 lb. ground beef
3 eggs
2 Tbs. instant minced onion
1/2 lb. sharp cheddar cheese, shredded

Preheat oven to 350°F. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2 inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 lbs. to 2-3/4 lbs. meatballs.

If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350°F. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (USDA recommends reheating meats to 165°F to destroy any bacteria.)

This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 16.

Per Serving: Calories: 269; Carbs: <1g; Protein: 18g; Fiber: <1g; Fat: 21g


Cereal with fruit, yogurt and milk

1 cup low fat or nonfat, plain or sugar-free yogurt
1 serving fruit of choice
1 cup low fat or nonfat milk
1 1/2 oz. cold cereal

Per Serving:
Calories: 433; Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 10 mg; Sodium: 595 mg; Carbs: 79 g; Fiber: 7 g; Sugars: 41 g; Protein: 28 g


Swiss Scrambled Eggs

Melt 1 tablespoon butter in non-stick skillet.
Break 2 eggs into pan, stir to blend slightly.
Season to taste with salt and pepper.
Immediately stir in 1 ounce shredded Swiss cheese.
Stir and cook until desired doneness.

1 serving fruit of choice

Makes 1 serving
Per Serving:
357 Calories; 29g Fat; 21g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs




 

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