recipe help?

Question

I have a friend who is on a diet and coming over for dinner tomorrow. She is on a low carb and low fat diet. I want to brighten her day (the dinner is a birthday party for her) by making a delicious meal that she can actually enjoy. I am looking for recipes for drinks, appetizers, main course and dessert. The ingredients can't be too expensive or hard to find (I shop at Wal-Mart) and the recipe must be enough for eight people. Also I would appreciate it if people only posted recipes that they have tried themselves. Any help is greatly appreciated.

Answer 1

I'm Diabetiic and these recipes are all 40 net carbs or below. If you need a recipe for 8 you can always adjust the recipe to accomodate.

Yes! I've tried them all!

These are a few of my favorites!!! §@¿@§

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Mild Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all the ingredients into the crock pot. Mix and cook low 4-6 hours or on high for 2-3 hours.
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Gravy Baked Pork Chops
Serves 4

4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup

Instructions:
Preheat the oven to 350º F.

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake for 45 minutes. Serve immediately.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
3 Tbsp Brown Gravy Mix
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the brown gravy mix, diced green chili peppers, and the diced tomatoes; mix until well combined. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal. Invert loaf pan onto a broiler pan to allow any fat to drain off while cooking. Bake for 45 minutes.

Remove loaf pan and slice. Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Whole Strawberries, garnish
2 Tbsp Sugar Substitute (recommended: Splenda)

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry.

Answer 2

I roast chicken pieces that are sprinkled with Club House One Step Seasoning(I like the Italian) and bake some yams until the skin is blackened( the inside will be soft). For the salad, I just use greens and top with Chevre Cheese(log shaped)that I slice, dip in egg and nuts(pistachios or pecans) and bake(at 350 for 5-7 minutes) them just beforee serving the salad. For dessert mix some whipped cream(tub stuff is good) and Sugar free Jello(follow the jello recipe but befor it sets add the whip cream an stir together). I put the "mousse" in wine glasses-it looks cute and top with some fresh fruit(canned mandarins are good with the orange jello)
These are all thing that a friend, who follows a low-carb life style, even the yams!! I hope it goes well!!!

Answer 3

Hi. What a good friend you are!

Listen, I don't know if Wal-Mart sells fish, but if they do get some Salmon (farm raised), a package of Brown Rice, a package of Pesto Sauce and alot of fresh veggies (broccoli and cauliflower).

Cook the Brown rice and Pesto sauce as directed on the package.

STEAM the veggies until tender, but not mushy!

Pre heat your oven to 350. Lay your fish on a non-stick pan, season it with only salt and pepper. Cook fish for about 30 min and then let it rest for another 10 min before cutting it.

Serve: brown rice on the bottom, a piece of fish on top, pour some pesto sauce over it, and arrange the veggies.

Good luck. Enjoy!

Answer 4

Low Carb Ceasar Salad and Dressing
Servings [Reset]
Keys : Low Carb Calorie Fat Free Diet
Ingredients :

4cupRomaine or leaf lettuce torn
1xEgg
Salt for sprinkling the bowl
1xClove garlic, peeled and
Sliced in half
1/2tspDry mustard
1 1/2tspLemon juice
Few drops tabasco
2tblOlive oil
2tblParmesan cheese
3xAnchovies, drained

Method :

* 1. Chill hte lettuce leaves.
* 2. Place the egg in small saucepan, cover with water an heat. When the water begins to simmer, cook the egg for 1 to 1 1/2 minutes. Drain and set aside.
* 3. Sprinkle a little salt in the bottom of a wooden salad bowl. Rub the garlic cove around the inside of the bowl.
* Add the mustard, lemon juice, tabsco and sitr to combine and dissolve the salt. Whisk in the olive oil, stirring briskly to blend the ingredients.
* 4. Add the lettuce leaves to the bowl. Sprinkle wit hthe parmesan cheese an add the anchovies. Break the egg over the salad, and toss the mixture gently but thoroughly to combine the egg, the dressing that has settled to the bottom, and the lettuce cheese and anchovies.







Fettuccine Carbonara
[Reset]
Keys : Meats Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :

8ozfettuccine dry
3/4cupevaporated skim milk
1/2cupnonfat cottage cheese
1/4cupEgg Beaters 99% egg substitute
4ozCanadian bacon chopped
1cupfrozen peas
2tblgrated parmesan cheese
freshly ground pepper

Method :

* Cook pasta and drain. Return to pan. Place skim milk, cottage cheese, and eggs in blender or food processor until smooth
* Pour mixture over pasta. add bacon, peas, and parmesan cheese. Cook over low heat about 3 to 4 min, stirring constantly until sauce thickens.
* Serves 6
* Sprinkle with black pepper and ENJOY! :)
* NOTES : Very tasty recipe :)










Spaghetti Carbonara
[Reset]
Keys : Pasta Turkey Low Calorie Fat Free Diet Poultry
Ingredients :

1lbSpaghetti or Thin Spaghetti uncooked
6ozturkey bacon finely chopped
3xCloves garlic minced
2/3cupdry white wine
1cupegg substitute
1/3cupchopped parsley
1/3cupgrated Parmesan cheese
Salt and freshly ground pepper to taste

Method :

* Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
* Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley.
* When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

Answer 5

Look on allrecipices.com
They will have everything you need. It even builds the shopping lists for you based on the recipes you select. Happy birthday to your dieting friend!

Answer 6

check out http://epicurious.com for some ideas.

Answer 7

http://www.low-carb.com/lcl-recipes.html

http://www.lowcarb.ca/recipes.html

http://www.lowcarbrecipes.org/

http://carbcontrol.allrecipes.com/

all are great websites

have fun enjoy the party

Answer 8

Spinach and Artichoke Stuffed Portobellos (Appetizer)

Portobellos:
2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Preheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping (Main)

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Chocolate Sorbet Sundaes
4 ripe bananas
2 pints chocolate sorbet
1 pint fresh raspberries
12 store bought meringues, available on packaged cookie and dessert aisle of market

Split bananas lengthwise and line 4 sundae boats with 1 split banana in each boat. Fill dessert boats with 3 small scoops of chocolate sorbet each. Garnish sorbet with raspberries and top each scoop of sorbet with a meringue.

Emeril's Peach Torro (Milk, Fruit and Sugarcane Alcohol Drink)

1/2 pound very ripe peaches, peeled and pitted
1/2 cup simple syrup
4 cups half and half
1 1/2 cups sugarcane alcohol (or substitute vodka)
6 wedges fresh peaches

In a large blender, combine the fruit and sugar. Blend until smooth. Add half of the cream and continue to blend until smooth. Pour the mixture into a large pitcher. Stir in the remaining 2 cups of cream and the alcohol. Stir well. Cover and refrigerate for at least 6 hours. It's better the next day. Pour into serving glasses and garnish with a wedge of peach. Torro will keep for 1 week.