HIGH LONESOME RANCH, INC
Birch River, West Virginia 26610
Jim & Marcy Lilly
hlrinc@yahoo.com
About Us ...Animals on the Ranch ... Beauty Recipes... Canning... Farm Animals... Favorite Animal Links ...Favorite Pet Links ... Frugal Recipes ... Home Remedies ... Kennel... Low Carb Recipes ... Favorite Homesteading Links... Homesteading Letters... Living Without Electricity ... Homeschooling... Homeschooling Links... Countryside Magazine Articles 1995 and 1997 ...First Year On The Ranch
These are LOW CARB RECIPES that I have gotten from a variety of places on the Internet.
Breakfast ~ Meals ~ Desserts ~ Pizza ~ Bread ~ Snacks ~ Veggies
Sweet
Induction Breakfast
1/2 tablespoon butter
2 eggs
2 packets artificial sweetener
2 tablespoons cream cheese
1 teaspoon heavy cream
1/2 teaspoon vanilla
Heat frying pan and allow butter to coat the bottom. Mix the 2 eggs with a
packet of sweetener in a small bowl and pour into frying pan. DO NOT STIR
EGGS--let them cook like an omelet.
In another small bowl mix the cream cheese, heavy cream, vanilla and a packet of
sweetener.
When the eggs are cooked, you can let them cool before adding the cream mixture
or let the mixture melt slightly onto the warm eggs. Gently spread the cream
mixture to cover the eggs (like tomato sauce on a pizza). Using a spatula roll
the egg "crepe" together like a jelly roll. Ejoy!! Makes a nice snack or
dessert, too!
CARB 5gr
French Toastless
2-3 eggs
2-3 Tablespoons heavy cream
dash salt
2 dashes cinammon
1/2 teaspon vanilla
Blend or whisk well all the ingredients. Cook in a buttered skillet on medium to
medium-high heat (I like it to turn out to be kind of dry) for 2-3 minutes each
side. Serve with butter and/or low-carb syrup and/or a sprinkling of Splenda.
Ham and Cheese Omelette Roll
4 ounces cream cheese
3/4 cup heavy cream
2 tablespoons atkins bake mix
1/4 teaspoon salt
12 eggs
8 ounces ham slice -- 1 1/2 cup
6 ounces cheddar cheese -- or swiss - 1 1/2 cups
1/4 cup green onions, whole -- sliced
2 tablespoons dijon mustard
Preheat oven to 375. Combine cream cheese and cream, whisk in eggs. Cut an 18
inch piece of parchment paper and put into pan. Pour egg mixture in. Cook for
30-33 min or until egg is puffy and golden then
when it's done spread the dijon mustard over omelette,
add some cheese then the ham and onions and more cheese then roll it up in a
jelly roll like fashion, and allow to set 5 minutes before serving to allow
cheese to melt. It is delicious!!!! I cut mine up and store them in the freezer
in individual baggies so I can just pop one in the microwave for breakfast!
enjoy!!!
CARB 22g total
Nesty Eggs
1 slice black forest ham,
1egg,
1Tablespoon heavy cream,
sprinkle of basil,
1-2 teaspoons of grated swiss cheese
In a greased muffin tin or custard cup place a slice of black forest ham, pushed
into bottom, overhanging at top, drop an egg on top then heavy cream dropped on
top, sprinkle of basil,grated swiss cheese is then put on the top. Bake for 25
to 30 mins. in a 350 oven, cook til egg is set.The cream makes a creamy sauce on
top..yumm!!!
note:I prefer my eggs scrambled so I beat the eggs then pour them in and
continue on with the recipe.
Smoked Salmon Souffle
4 eggs -- separated
1/4 teaspoon cream of
tartar
3 tablespoons butter
4 ounces cream cheese
1/4 cup heavy cream
8 ounces smoked salmon
-- drain off excess oil
2 tablespoons fresh parsley
-- chopped
Beat egg yolks and set aside. Beat egg whites with cream of tartar until stiff
and set aside. Melt butter and
cream cheese in medium saucepan. Stir in cream. Stir in smoked salmon and
parsley. Stir in egg yolks. Cook and stir over medium heat until mixture begins
to
thicken. Remove from heat. Gently fold in whipped egg whites. Pour mixture into
a
souffle dish. Set dish in a shallow pan of water. Bake at 350 degrees for 50-55
minutes until puffy. Serve immediately. Great with a green salad or vegetable.
CARB 8g total
Beef ~ Chicken ~ Pizza ~ Seafood
Southwest Sirloin with Avocado Salsa
Servings: 4
1 1/2 pounds beef sirloin steaks
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 each avocado
1 each plum tomato
1/4 cup diced onion
2 tablespoons chopped cilantro
1 small jalepeno pepper
1 tablespoon lime juice
1 each salt and pepper to taste
Mix spices and rub steaks with mixture. Cover and refrigerate for 30 minutes to
2 hours. Make the salsa: peel and dice avocado, dice tomato and jalapeno. Toss
avocado, tomato, onion, cilantro, jalapeno and lime juice gently. Add salt and
pepper to taste and refrigerate until ready to serve. Heat oil in a large
skillet until very hot. Sear steaks for 2-3 minutes per side for med/rare. Spoon
avocado salsa on the side.
Per Serving: 538 Calories; 39g Fat (64.4% calories from fat); 40g Protein; 8g
Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 1715mg Sodium. Exchanges: 0
Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat. NOTES : You
can use boneless, skinless chicken breasts in place of the sirloin. Pound to
even thickness and cook 4 minutes per side to make sure they're cooked through.
Momma Pat's Reuben Pie
1 pound corned beef
6 ounces swiss cheese -- Kraft
2 cups sauerkraut -- 1 15 ounce can
3 eggs -- beaten
2 tablespoons mayonnaise
3/4 cup heavy cream
3/4 cup water
1/2 cup atkins bake mix
Layer corned beef, cheese, and (drained) saurkraut in a 2 1/2 quart casserole
dish (sprayed w/ Pam). Beat
3 eggs in bowl, add mayo and water & cream. Add bake mix and blend well. Pour
mixture over
layers in casserole and bake at 400 for 40-50 min.
Reuben Quesadilla
Sliced Corned Beef Sauerkraut Cheese
Caraway seed
Thousand Island dressing or Mayo
Two low carb Tortilla
Layer sliced Corned beef, drained Sauerkrautwith caraway seed, drizzel of
dressing and shredded cheese on a large Tortilla. Top with second Tortilla and
more cheese.Bake in pizza pan 350 degrees for half hour. Cut into wedges.
Servings: 8 4 carb per serving
Alfredo Beef and Broccoli Bake
1.5lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1lb bag frozen broccoli flowerettes; thawed
1/2 bottle ragu alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top
Brown ground beef with onions. Drain if needed. Add salt, pepper and gralic
powder to taste then add the mushrooms and broccoli. Cover and let steam for
about 5 minutes over medium heat, stiring occasionally.
Raise heat to high, pour on alfredo sauce* and let simmer 2-3 minutes to heat
through.
Top with a sprinkle of parmesan cheese and enjoy!
Carbs per serving 7
Servings: 4
Bacon Cheeseburger Quiche
1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic salt to taste
black or white pepper
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces,
breaking up any larger clumps with a fork or pastry mixer until you have a fine
mix. Drain well of any excess grease and press into the bottom of a deep-dish
pie pan. Set aside.
Preheat oven to 350?F.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over
beef \"crust\" and bake 40-45 minutes until top is browned and \"set\". Cool
15-20 minutes before slicing. This can be packaged in Ziplocs or plastic
containers for meals quickly microwaved over the next 3-5 days. (Does not freeze
well, though.)
Servings: 6
Carbs per serving 2.2
Grilled Balsamic & Soy Marinated Flank Steak LONDON BROIL
1/2 small onion -- roughly
chopped
3 cloves garlic -- roughly
chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon dijon mustard
1 tablespoon rosemary
1 teaspoon salt
1/2 teaspoon freshly
cracked black pepper
1 1/2 pounds flank steak
Combine all ingredients except steak in a mixing bowl. Whisk until well
combined. Place steak in ziplock bag or casserole dish, and pour marinade over.
Marinate in refrigerator for a minimum of 30 minutes,
up to 2 days. Grill over hot coals, brushing with extra marinade throughout.
Grill until golden and cooked to
desired doneness, about 6-8 minutes per side (medium rare). Slice thinly to
serve. Makes 4 servings.
21g carbs total Servings:10
Veal Scallops with Lemon and Artichokes
1 1/2 pounds veal --
scallops, each 1/8 inch thick
soy flour
seasoned with salt and pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3/4 cup chicken broth
6 ounces marinated artichoke hearts --
drained, rinsed well, and cut lengthwise into 1/4-inch-thick slices
Dredge the veal in the flour, shaking off the excess. In a large heavy skillet
heat the oil and 2 tablespoons of the butter over moderately high heat until the
foam subsides, in the fat saut? the veal in batches for 45
seconds on each side, or until it is golden, transferring it as it is cooked to
a heated platter, and keep it warm. To the skillet add the lemon juice and the
broth and simmer the mixture, stirring and scraping up the brown bits,
for 2 minutes. Strain the mixture through a fine sieve into a small saucepan,
add the artichokes, and simmer
the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1
tablespoon butter, and
season the sauce with salt and pepper. Divide the veal among 4 heated plates and
nap it with the sauce.
17g carbs total
2 Chicken recipes- cook/prep
at the same time
Paprika Chicken
2 tablespoons paprika
1 tablespoon dried oregano
2 teaspoons garlic powder
1/2 teaspoon salt and pepper -- each
2 tablespoons olive oil
Buffalo Oriental Chicken Thighs
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon low sodium soy sauce
3 tablespoons buffalo chicken sauce
1/4 teaspoon black pepper
How To Prepare: You will need 2 9x9 or 8x8 baking pans.
In pan 1, mix the ingredients for the Paprika chicken and in pan 2 mix the
ingredients for the Buffalo Oriental chicken until they form a thin paste.
Take 1/2 the chicken thighs(should be 4-6 per dish)and roll each one around in
the paste for the 1st dish then layer them in a single layer in the pan, then
take the remaining thighs and roll each one around in the paste for the 2nd dish
and layer in a single layer in the pan.
Cover both pans with plastic wrap and refrigerate 4 hours or overnight.
Remove from refrigerator for 20 minutes and let sit at room temperature.
Preheat oven to 375f. Uncover chicken pans and bake for 45 minutes, or until
chicken tests done, basting occasionally with juices that accumulate.
Number of Servings: 6
Carbs per serving (including complete nutritional information if known): Per
Serving: 560 Calories; 41g Fat (67.3% calories from fat); 42g Protein; 3g
Carbohydrate; 1g Dietary Fiber; 201mg Cholesterol; 401mg Sodium.
Preparation Time: 1 hour plus marination
Effort (Easy, Average, Difficult): Easy
Chicken Alfredo
Chicken Breasts (4 large breasts or 10-12 breast tenderloins)
1 Tbsp. butter
1 Tbsp. olive oil
3 dashes garlic powder (to taste)
6 oz cream cheese, cut up
3/4 cup fresh Parmesan cheese, grated
1/2 cup butter (I would recommend unsalted as the other ingredients add plenty
of salt flavor)
1/2 cup whipping cream
3 Tbps. chopped black olives
1/2 cup sauteed or canned mushrooms
Melt 1 Tbsp. butter in glass baking dish. Coat chicken and bake at 400 degrees
for 1 hour. About 20 min. before chicken is done, combine olive oil and garlic
in a sauce pan and let heat. On medium/low heat, add the cheeses, butter, cream
and milk, whisking constantly until smooth. Stir in black olives and mushrooms.
When chicken is done, pour mixture over chicken and let sit for a few minutes.
Serve.
Serves 4-6 with about 3.25 carbs/serving
Greek-Style Chicken Breasts
This recipe combines the great flavors of Greek cooking—oregano, mint, feta
cheese and garlic—into a simple but elegant dish that's perfect for entertaining
or just enjoying with your family.
4 lemons, thinly sliced
4 bone-in chicken breast halves with skin (about 3 pounds)
8 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh oregano
10 pitted kalamata olives, cut in half (optional)
4 ounces feta cheese, crumbled (about 3/4 cup)
1. Arrange rack in center of oven. Heat oven to 350°F. Layer lemon slices on the
bottom of a 13" x 9" baking dish; set aside.
2. Gently run your fingers between chicken breast and the skin to loosen skin.
Press 2 garlic cloves through a garlic press. Lift the skin from 1 breast and
rub garlic between skin and breast. Repeat process with remaining chicken
breasts and garlic cloves.
3. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt
and pepper and rub into skin.
4. Place chicken breasts over the lemon slices in prepared pan. Combine mint and
oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives
over chicken, if using.
5. Bake 45 minutes, until juices run clear when chicken is pricked with a fork.
Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan
juices.
Crispy Parmesan Cheese Crusted Chicken
Ingredients: 1. 1lb. boneless chicken cutlets, cut into strips two inches wide
by six inches or so long
2. 1 1/2 cups grated parmesan cheese
3. 2 eggs, beaten with 1 tbs. water
4. oil for frying
How To Prepare: Heat oil to 1/2 inch in fry pan on medium heat. Dip each chicken
cutlet into the beaten egg. Coat each piece with parmesan cheese (Kraft is
fine). Fry in hot oil until golden brown on one side (approximately 4 minutes,
depending on thickness of chicken). Turn and repeat with other side. Keep warm
on platter tented with foil until finished. Serve over sauteed spinach or with a
side salad. Inductees can eat as is, OWLs can top with a sugar free tomato
sauce.
Number of Servings: 4-6
Carbs per serving (including complete nutritional information if known): 3
Tequila Lime Chicken
"This is a combination of two copycat Applebee's Tequila Lime recipes that I
found on the net. I have also added my own ingredients, too. The mexi-ranch
dressing is time-consuming to make, but it is so worth it. The dressing is also
good on salads and as a dip for pork rinds."
Marinade:
2/3 cup Jose Cuervo tequila
2/3 cup canola oil
2 Tbsp. Lime juice
2 tsp. garlic powder
1 tsp. liquid smoke flavoring
1 tsp. salt
1/4 tsp. ground ginger
5-6 boneless, skinless, chicken breasts
Mexi-Ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. heavy cream
3 tsp. white vinegar
2 tsp. minced onion
1/2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. dried dill weed
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. chili powder
1/8 tsp. garic powder
1/8 tsp. ground black pepper
1 - 2 cups shredded Cheddar/Monterey Jack cheese blend
Mix marinade ingredients in a large bowl. Add chicken breasts, turning to coat.
Cover with foil, place bowl in refrigerator, and marinade at least 4-6 hours
(can marinade up to 24 hrs).
In the meantime, mix all mexi-ranch ingredients together and refrigerate.
Grill the chicken breasts either on a charcoal grill or on the Foreman until
done. Discard marinade. Place chicken in a pan. Top each breast with a generous
portion of the mexi-ranch dressing. Sprinkle cheese on top. Broil on top rack of
oven for 3-5 minutes until cheese is melted.
** For a real Applebee\\\'s effect, you could fry a LaTortilla until crisp,
break it up into small pieces, and place the chicken breast on the broken chips.
(I just do without the chips). Good served with faux Mexican rice and salad.
Servings: 6 Carb counts are minimal--less than 5 gms per breast
Canadian Chicken Cordon Swiss
4 boneless chicken breasts
4 slices Canadian Bacon
4 slices Swiss Cheese (or Mozzarella, or other white cheese)
freshly ground pepper
minced parsley, or parsley flakes
1 cup ground pork rinds
1/2 cup grated Parmesan cheese
olive oil
Pound chicken breasts flat. Sprinkle with seasonings. Place one slice of
Canadian Bacon, and one Swiss Cheese slice on each
chicken breast. Roll up chicken to enclose ham and cheese. Secure with wooden
toothpicks. Brush with Olive oil. Combine pork rinds with Parmesan cheese. Cover
the chicken breasts with the ground pork rind mixture. Place on a nonstick
baking sheet. Bake at 350 F for 30 - 35 minutes, or until chicken is cooked
through.
Servings:4
4 Large boneless, skinless chicken breasts with rib meat
1 Cup of Parmesean Cheese
3 Eggs
1 TBsp of heavy cream
Pepper
Olive Oil
Pour generous amount of olive oil (about 1/2 inch deep) in a large non-stick
skillet and heat on med-high. Beat three eggs and cream together in a shallow
bowl. Pour cheese on a plate for battering your chicken. Wash and pat dry your
chicken. Pepper to taste. Dip chicken one at a time in the egg mixture (get both
sides coated well). Roll in cheese. Place chicken in hot oil and fry; turning
chicken several times until golden brown and done. There's just trace amounts of
carbs in all the ingedients so eat and enjoy!
Servings:4
Carbs per serving 1-2
Terry's Cilantro Cream Chicken
4 chicken breasts
3 ounces cream cheese
3/4 cup heavy whipping
cream
1 lime -- juiced
McCormick's Rotisserie Chicken Seasoning
or garlic powder salt and pepper to taste
3 tablespoons butter
1/2 cup chopped cilantro
Brown chicken in butter. Season with spices while cooking and browning. Remove
chicken when
browned. Add cream cheese in cubes to skillet with butter and drippings from
chicken. Add whipping
cream. Add lime juice and cilantro. On medium heat melt and stir all
ingredients. Put chicken back in sauce mixture ---cover and cook on low for
about 10 or 15 more minutes.
CHICKEN & BEEF BAKE
Ingredients: 4 boneless skinless
chicken breasts
1 jar dried beef slices
8 ounces fresh mushroom
-- sliced
8 ounces sour cream
1 can condensed cream of
chicken soup
1/4 cup whipping cream
2 tablespoons fresh parsley
-- chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned
salt
1/2 teaspoon pepper --
fresh cracked
1 jalapeno -- minced fine
Paprika
How To Prepare: In a mixing bowl combine the sour cream, whipping cream and
soup. Add the parsley, all spices and jalapeno, combine well. In a cake pan
layer half the beef slices, lay the chicken on top of the beef.
Cover the chicken with the sliced mushrooms, and top with the remaining beef
slices. Press down
lightly and pour the sauce over the top. Cover with foil and let sit in fridge
for at least 6 hours or
overnight. Preheat oven 350. Remove foil and sprinkle with paprika. Bake
uncovered for 1 1/2 hours.
Let stand for ten minutes before serving. Serves 4.
Carbs per serving (including complete nutritional information if known): 11g
Effort (Easy, Average, Difficult): Easy
Crust:
1 1/2 cups soy flour
3 eggs
3/4 cup heavy cream
1/3 cup club soda
1 teaspoon salt
Sauce:
1 tablespoon olive oil
1/8 cup diced red onion
1 teaspoon chopped garlic
3 large Roma tomatoes, diced
8 ounces no sugar added tomato sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Toppings:
24 ounces shredded mozzarella cheese
8 ounces pepperoni slices
1/2 cup crumbled Italian sausage, cooked
1/2 cup diced Parma ham
1/3 cup julienned red bell peppers
1/3 cup julienned green bell peppers
1/3 cup julienned red onion
2 portobello mushroom caps, sliced
2 tablespoons extra-virgin olive oil
Pinch dried oregano
Preheat oven to 375 degrees F.
Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable
oil cooking spray. In a medium bowl, stir together all of the crust ingredients
to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the
batter as thin and evenly as possible over the 2 pans.
Place pizza crusts on center racks of the oven and bake for about 12 to 15
minutes, or until lightly golden brown and firm to touch.
Remove crusts from oven and increase the oven temperature to 400 degrees F.
Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and
then sweat onions and garlic in oil, cooking just until softened and
translucent. Add diced tomatoes and the remaining ingredients and simmer for
about 2 minutes.
Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese
evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top
the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1
tablespoon olive oil over each pizza, and sprinkle each with a dash of dried
oregano.
Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until
the cheese melts and starts to brown. Cut each pizza into 8 slices.
Nutrition Information Calories 336 Total Fat 26 grams Saturated Fat 12 grams
Carbohydrates 8 grams
Net Carbohydrates 6 grams Fiber 2 grams
Easy &
Fast Broiled Fish Fillets ... serves 4
4 thick fillets of cod, haddock or salmon
1/2 cup mayonnaise
2 Tbsp prepared pesto
- Preheat broiler. Place fillets on oiled baking sheet. Mix together mayo and
pesto, spread evenly over the fish. Broil for 6 to 8 minutes, or till golden and
bubbly and fish flakes easily with a fork .... 1.5 carbs per serving
Variations ... to the 1/2 cup mayonnaise, add the following - - 3 Tbsp finely
chopped ripe olives, 1 tsp grated lemon rind, 1 Tbsp lemon juice, 1/2 tsp dried
thyme, 1/2 tsp dried basil, pinch black pepper ... 1.5 carbs per serving - 1
Tbsp finely grated fresh ginger, 2 green onions, chopped ... 1.5 carbs per
serving - 2 Tbsp finely chopped oil-pack sundried tomato, 1 Tbsp chopped fresh
parsley ... 2 carbs per serving
Rosie’s Prawn Curry
Take a handful of mushrooms & fry them for a while. Throw the prawns in. Decant
off the liquid (to get rid of the salt, if you care about it) then fry a bit
longer. Add one teaspoon of red curry paste & fry it all together for another
minute. Add some coconut milk & let simmer for about 10 minutes, until the sauce
has thickened. Eat with spoon :-)
Total about 16g carbs :-)
Shrimp in Cream Cilantro Sauce
2 tbsp. unsalted butter
2 tbsp. minced shallots
1 tbsp. minced garlic
½ lb. Raw shrimp, shelled and deveined
¼ cup minced fresh cilantro
½ cup chicken stock
½ cup heavy cream
Kosher salt
Freshly cracked pepper
In hot, heavy saucepan, melt butter over medium heat. Add shallots, and sauté
until almost translucent; stir in garlic and sauté for a few seconds. Quickly
add in shrimp, then season with salt and pepper. Stir-fry until shrimp barely
begin to turn to turn pink; sprinkle with cilantro. Pour in stock and stir; let
cook for about 1 minute. Mix in cream. Remove shrimp from sauce when they begin
to curl inwards (if you wait for them to curl in tightly they will be over
cooked!). Place in serving dish(es) and keep warm. Cook sauce, stirring, until
it begins to brown slightly, thicken, and bubble. Remove from heat and pour
sauce over shrimp.
Tuna and Onions
1 can of oil packed tunafish (do not drain)
1/2 an onion sliced free-hand
Cheese (optional)
Throw onions in a non-stick pan until they become translucent and soft (cover
with foil)
Add tuna with oil and cook until tuna is warmed up
Put on a plate and eat it like that or add your favorite cheese and pop it in
the microwave to melt.
1-2 servings
Tuna: 0 grams
1/2 medium sized onion (or 10 rings) ~ 5 grams
Add cheese grams if used
Total ~ 5-6 grams (depending on onion used)
Easy Broiled Salmon
1 good sized salmon filet (no bones)
2-3 pats of butter or oil (whatever you prefer)
spices (garlic, salt, your choice)
Line broiler with foil and spray with nonstick spray
(salmon will stick otherwise)
Place slamon skin side down (if skin is still on)
Brush with oil or place butter pats all over the top of the salmon
Sprinkle a generous amount of favorite seasonings
Set oven to broil and coook until done (of course) and a nice crust has formed
out of the spices.
Depending on thickness cooking time will vary. Mine usually takes 11-15 minutes
1 serving
Total: varies depending on spices used and amount used.
Weresome's Loaded Baked Faux Potato (turnip) Salad
Ingredients: 5 pounds small, peeled, cubed turnips,1 t. salt,1/2 t. pepper,8
hard-boiled eggs,chopped, 1 lb. sliced bacon, cooked and crumbled 2 cups
shredded cheddar cheese1 med. Vidalia or sweet onion, chopped3 dill pickles,
chopped1-1/2 c.(12oz) sour cream1 cup Mayonnaise2-3 t. prepared mustard
How To Prepare: Place the turnips in a greased baking pan, sprinkle with salt
and pepper. Bake, uncovered, at 425 degrees for 45 mins or until tender. Cool.In
a large bowl. combine the turnips, eggs, bacon, cheese, onion, and pickles. In a
small bowl, combine the sour cream, mayonnaise, and mustard; pour over the
turnip mixture and toss to coat. Ready to serve.
Number of Servings: 20 servings Preparation Time: 20 mins Effort (Easy, Average,
Difficult): Easy
Hashbrown
Casserole
Ingredients:
1 MEDIUM RUTABEGA SHREDDED
1/2 SMALL ONION DICED
1 CLOVE GARLIC MINCED
1 LB GROUND MEAT (YOUR CHOICE)
1 CUP SHREDDED CHEESE (YOUR CHOICE)
1 TSP SALT
1 TSP GARLIC POWDER
1 TSP PEPPER
3 TBSP WORSTERSHIRE (I HOPE I SPELLED THAT RIGHT)
2 DASHES HOT SAUCE
How To Prepare: PUT GROUNDMEAT IN SKILLET WITH ONION COOK UNTIL BROWN THEN ADD
RUTABEGA TURN ON LOW AND COOK FOR ABOUT 25 MIN. THEN ADD WORSTESHIRE AND HOT
SAUCE COOK ABOUT 5 MIN. MORE . PUT SHREDDED CHEESE ON TOP AND COOK UNTIL MELTED.
Number of Servings: ABOUT 4 OR 5 Carbs per serving 8 GRAMS
Preparation Time: 35 MIN INCLUDING COOK TIME
Cheesecake,~ Cobbler, ~ Cat's Pumpkin Pie ~Pumpkin Pie, ~ Pumpkin Cheesecake ~ Coconut Pie, ~ Cookies, ~ Frosting
Chunky Mocha Ice Cream
Creamy mocha flavor, studded with chewy morsels of Atkins AdvantageTM Mocha
Crunch Bars, make this ice cream a dessert to savor.
1 teaspoon unflavored gelatin
1 cup water
6 egg yolks
1 cup granular sugar substitute
2 1/2 cups heavy cream
1/2 cup unsweetened cocoa
4 teaspoons instant decaffeinated coffee
1 teaspoon vanilla extract
1/2 teaspoon salt
3 (2.11 ounce each) Atkins Chocolate Mocha Crunch Advantage Bars, chopped
1. Sprinkle gelatin over water and let soften, about 5 minutes.
2. In a medium bowl, whisk yolks and sugar substitute to combine. In a medium
pot, mix cream, gelatin mixture, cocoa powder and coffee. Cook over medium-low
heat, stirring occasionally, until cocoa and coffe granules have dissolved and
mixture has begun to simmer.
3. Slowly pour 1 cup of hot cocoa mixture over egg yolk mixture, whisking
constantly. Pour mixture back into pot. Cook, stirring constantly, until mixture
is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla
and salt. Chill mixture 4 hours.
4. Pour mixture into ice cream maker. Process according to manufacturer's
directions. About 5 minutes before ice cream is finished, add the chopped bars.
For the deepest chocolate flavor and richest color, use Dutch unsweetened cocoa
powder.
Blackberry Cobbler
Ingredients: Berry mix:
1 cup blackberries -- fresh
or frozen, unsweetened
1/2 cup artificial sweetener
1 cup water
Crust:
3 eggs -- separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese -- small curd
3 packages artificial sweetener
1 dash salt
1 stick butter -- melted
How To Prepare: Berry Mix:
In a saucepan, mix splenda and water until dissolved. Mix in 1/2 the berries and
bring to a
simmer. Let simmer for a few minutes and smoosh the berries some. Let simmer for
2-3 minutes or
until thickened nicely. Remove from heat and add remaining berries in gently.
Crust: Beat whites and tartar until very stiff. In a separate bowl, beat egg
youls with cottage
cheese, sweetener and salt. Pour over beaten whites and fold quickly and gently
into whites.
**I have also used 3T sour cream or ricotta in place of the cottage cheese with
no problem.
Preheat oven to 350f.
In a 9x9 pan, pour in hot berry syrup. Pour melted butter over the top and top
with mounds of the
crust mixture. Bake, uncovered, for 40 minutes or until the cobbler filling is
bubbly
and the crust is browned all over.Carbs per serving (including complete
nutritional information if known): 37g carbs total
Pumpkin Pie
Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs
Preheat oven to 350 degrees F.
Make the crust: Mix all crust ingredients together in a small bowl. While
mixture is still warm from the butter, press it evenly into the bottom of a
deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust
from oven.
Preheat oven to 425 degrees F.
Make the filling: Place all filling ingredients in a medium bowl and mix well
with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and
then reduce the oven temperature to 350 degrees F. Continue to bake for an
additional 50 to 55 minutes. To test for doneness, stick a toothpick in the
center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of
low carb whipped cream.
Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
With an electric mixer on high, whip the heavy cream just until frothy. Then add
in the sugar substitute and vanilla extract and continue to whip on high until
peaks form. Be careful not to over-whip, or cream will break. Transfer to a
pastry bag or just spoon onto pie.
Coconut Pie
Pamela says “Hubby calls this my best ‘diet’ dessert.” It is indeed delicious.
You’ll have about ½ cup filling left over, which you can simply bake in a
custard cup.
Crust:
1 cup almond flour (about 5 1/2 ounces whole almonds, ground)
1 cup shredded unsweetened coconut
1/4 cup granular sugar substitute
1 egg white
Filling:
1 can (14 ounces) coconut milk
1/2 cup heavy cream
6 eggs
1 egg yolk
1/2 cup granular sugar subsitute
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt
3/4 cup shredded unsweetened coconut
metric
1. For crust: Heat oven to 350ºF. Mix almond flour, coconut, sugar substitute
and egg white. If coconut mixture is too dry to hold together add 1 to 2
teaspoons of water, a few drops at a time, until mixture holds its shape when
pinched together. Press onto bottom and up sides of a 9” pie plate to form a
crust. Bake 15 minutes until lightly golden. Remove from oven; set aside.
Increase oven temperature to 450ºF.
2. For filling: Scald coconut milk and cream in a medium saucepan; set aside to
cool slightly. In a large bowl, with an electric mixer on medium speed (or with
a wire whisk), beat eggs and yolk until frothy. Beat in sugar substitute, salt,
vanilla and coconut extract. Slowly beat in coconut milk mixture. Fold in
shredded coconut and stir gently.
3. Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to 350ºF
and bake 15 minutes more or until a knife inserted near center comes out clean.
Cool on a wire rack to room temperature, then transfer to refrigerator to chill
completely.
You can find unsweetened shredded coconut in health food stores. If only coconut
flakes are available, chop them finely.
1 1/2 tablespoons wheat bran, or oat bran
1 1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Low Carb Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan
Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran
and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the
greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a
saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy
cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the
vanilla extract just until blended. Reduce to low speed and then blend in the
chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts,
and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the
center rack for 35 to 40 minutes, or until a toothpick inserted in the center
comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool
completely before frosting with low carb chocolate frosting. Cut into 5 rows by
5 rows to make 25 pieces.
Low Carb Chocolate
Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to
frost brownies, but make sure brownies are completely cooled, or the butter in
the frosting will melt.
Almost Ice Cream-great for induction
1 8 oz pdg cream cheese1 pckg sugar free jello-any flavor
1/2 container of cool whip
Prepare jello according to package. Let set for 1 hour in fridge. Mix in
softened cream cheese until smooth. Fold in cool whip. Freeze.
Carbs per serving 16 for whole recipe
Low Carb
New York Ricotta Cheesecake
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food
processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray. Set aside.
In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of
water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour
cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice,
eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream
cheese mixture. Beat just until blended and then turn off; be careful not to
over-whip.
Pour batter into the greased springform pan. Place pan into the heated water
bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F.
Continue baking for 1 1/2 hours, or until top is light golden brown and cake is
pulling away from the sides of the pan. Turn the oven off when finished cooking
and leave the cake in the oven to cool for 3 more hours. (This will keep the
cake nice and tall.) Then remove cake and refrigerate before serving. Serve
chilled
Beachgirl's Basic
Cheesecake
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
With an electric mixer, combine the cream cheese and splenda at slow to medium
speed, scraping sides often. Add all other ingredients except eggs. When
completely mixed (with no lumps), add the eggs and egg yolk, one at a time,
beating very slowly. When eggs are incorporated, do not mix any more.
Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The
leading cause of cracking is over-cooking, so don?believe any one who tells you
it is normal for a cheesecake to be cracked; it isn?) Always treat the batter
gently.
Pour the mixture into the springform pan. Place the pan on a very large piece of
aluminum foil, and fold the foil up around the pan to create a watertight
barrier around the cheesecake. Then place the barrier pan in an even larger pan
and fill the larger pan halfway with water. This is called a water bath. It is a
gentler way to cook the cheesecake.
Place the entire water bath containing the cheesecake in a 300-degree preheated
oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven
off and leave cheesecake in until the oven is completely cool. The cheesecake
can even be left overnight at this point. Cracks can also occur when a
cheesecake cools too quickly.
It may be beneficial to run a knife around the edge of the cheesecake,
separating it from the sides of the pan. If your goal is to serve the cheesecake
on a different dish without the bottom of the spring form pan, then the pan can
be lined with parchment paper before the batter is poured in. Make sure to
grease both sides of the paper. This will make for easy removal of the
cheesecake later. It works best if the cheesecake has been refrigerated fully
before trying to remove it from the bottom pan.
A-1 Best Cheesecake crust:
3 oz crushed walnuts
3 oz crushed pecans
1/2 stick melted butter
sprinkle cinnamon
sprinkle splenda
filling:
16 oz softened cream cheese
1/2 cup sour cream
1/2 cup heavy cream
2 eggs (add last)
2 tsp vanilla
splenda to taste
1.Mix crust ingredients and press into bottom of 9" deep dish pie plate.
2. Blend filling ingredients until VERY smooth and pour into pie plate. Sprinke
a little cinnamon on top.
3. bake at 350 for about 30 minutes (in a water bath) or until set. A water bath
means placing the pie plate into a larger pan with an inch or so of water in it.
4. Chill for 2 hours and store covered in refridgerator
A AAAwesome Pumpkin Cheesecake!
Description: This recipe tastes just like Pumpkin Pie.. so moist and delicious!
I have had many compliments on it and I had a friend make it. Even though they
do not like Pumpkin very much they loved it!
Ingredients: CRUST
3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)
FILLING
16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
16 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Or in place of the cinnamon/nutmeg/ginger you may use 1 1/2 teaspoons of pumpkin
pie spice which is what I used.
1/4 teaspoon salt
4 large eggs -- room temperature
How To Prepare: CRUST
Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted
butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2
inch up the sides of a springform pan. Set aside while you make the filling.
FILLING
Blend cream cheese with the sugar substitute until creamy... add the rest of the
ingredients except the eggs together well... Add eggs, one at a time until just
blended. Pour over the crust.
Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the
outside edge of the pan to loosen the cheese cake from the sides, to keep it
from cracking. Let cool completely. After it cools refrigerate the cheesecake
overnight. The cheesecake may shrink from the sides while cooling, but that is
okay.. you are going to love the flavor.. Have a piece for breakfast, it is
goooood!!! Tastes just like pumpkin pie... but only better!
Nutritional Information:
Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories
from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;
3 Fat.
If you would like to make this recipe without the crust it will work also...
Here is the Nutritional information without the crust...Per Serving (excluding
unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g
Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
CAT'S PUMPKIN PIE
Ingredients: 2 eggs -- lightly beaten
1 can pumpkin puree -- (16
oz)
2/3 cup artificial sweetener
-- splenda
1/2 tsp Nu-Salt
1 & *tsp cinnamon
*tsp ground ginger
*tsp ground cloves
*tsp nutmeg
1 & *cup heavy cream
2 tablespoons bourbon -- (2
to 3)
How To Prepare: Mix all ingredients, in order, in large bowl.
Pour into unbaked 9" pie crust. Bake at 425 for 15min; then turn down to 350 &
bake for
another 40-45 min. Let cool thoroughly so the pumpkin custard can 'set
up'.
NOTES : No carbs in total for cream or spices due to unknown quantities -
adjust accordingly.
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): 49g
carbs total
Effort (Easy, Average, Difficult): Easy
Recipe source: Cat
EZ
Peanut Butter Cookies
Ingredients: 1 Cup Peanut Butter
1 Cup Splenda
1 Egg
(Optional - Crushed chocolate bar)
How To Prepare: Ready for this? Mix all ingredients in a bowl, roll in 1" balls,
place on cookie sheet and bake for 20 minutes @ 350'. That's it. If you want to
add "chocolate chips" I crushed a dark chocolate Carbolite bar. The chocolate
doesn't cook well, but it worked. CAUTION!! These are very crumbly, but oh so
good!! Number of Servings: Makes about 1 1/2 dozen cookies
Carbs per serving (including complete nutritional information if known): Less
than 5
Peanut Butter Brownie Bars
2 sticks butter
2 cups splenda
2 teaspoons vanilla
4 eggs
3/4 cup unsweetened
cocoa
1 cup soy flour -- or atkins
bake mix
1/2 teaspoon baking
powder
1/4 teaspoon salt
Fudge topping:
2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
1/2 teaspoon vanilla
1/2 cup splenda
1/2 cup natural peanut
butter
How To Prepare: Brownie: Heat oven to 350 degrees, grease 13X9 inch pan. Melt
butter in microwave. Stir in splenda and vanilla. Add eggs one at a time,
stirring well after each one. Add cocoa, beat until well blended. Add soy flour,
baking powder and salt. Spread into pan and bake about 20-25 minutes. Let cool.
Topping: melt butter in saucepan. add cream and cream cheese, whisking. Add
splenda, and adjust for taste. add vanilla and heat until bubbling. Take off
heat and add peanut butter, blend with blender. Pour over brownie crust and
refrigerate a few hours until firm. NOTES : Counts for natural peanut butter not
included
in totals.
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): 142g
carbs total
CINNAMON BREAD-HOLIDAY
Ingredients: 1/4 cup soy flour -- unsifted,
full-fat
1/2 teaspoon baking
powder
1 dash salt
6 eggs -- extra-large,
separated
1/4 teaspoon cream of
tartar
2 tablespoons cold water
1 teaspoon cinnamon
6 tablespoons artificial
sweetener
2 teaspoons butter extract
How To Prepare: Preheat oven to 350 degrees. Prepare 4 small bread pans, each
measuring 6 x 3 1/2 x 2 inches, by spraying with pam and greasing lightly.
Sift together soy flour, baking powder, and salt and set aside. Beat whites
until foamy, add
cream of tartar, and continue beating until stiff but not dry. Beat yolks until
thick and
lemon-colored. To the yolk add water, cinnamon, sugar substitute, and butter
extract, beating until mixed.
Fold a little of the beaten egg whites into the yolk mixture and blend
thoroughly. Then very gently
fold in remaining whites, being careful not to break them down.
Divide batter and pour into the prepared pans, Place the pans in the oven bake 1
hour. Store loaves in the refrigerator in a plastic bag, puncture with 2 to 3
small holes on each side. To serve, slice each loaf in slices. Try this bread
with Whipped cream cheese or with cream cheese sugerless strawberry jam.
Serving size: 32 (8 slices per loaf) NOTES : Carbs for butter extract unknown
and not
included in above total - adjust accordingly Carbs per serving (including
complete nutritional information if known): 22g carbs total
Effort (Easy, Average, Difficult): Easy
Recipe source: Unknown
Atkins Low-Carb High-Protein Bread
Ingredients
3 eggs, separated and at room temperature
2 tablespoons sour cream
2 tablespoons butter
1/2 cup soya powder (for non-Americans, sorry, this is only listed in cups, not
oz.)
1 tablespoon baking powder
Directions: Heat oven to 350 (f).
Combine egg yolks with all other ingredients. Mix well. Beat whites until stiff
and fold into mixture. Put into buttered pan and bake for 50 minutes or until
golden brown.
Yield : one loaf. Store in refrigerator.
Parmesan Cheese Chips
Recipe By: JennyJ Servings: 4
1 cup shredded parmesan cheese
Put 1-1/2 tablespoon mounds onto a dry frying pan on stove at medium heat (place
a pretty good way apart) spread out mounds to be thin and flat- may need to
change to high heat -just see how it goes--let cheese brown around the edges
(after about 2-3 minutes) then slip fork underneath and flip- brown other side
the same-should be crispy like a chip-may need to pat dry with papertowel.
Per Serving: 83 Calories; 5g Fat (59.8% calories from fat); 8g Protein; 1g
Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 339mg Sodium. Exchanges: 1
Lean Meat; 1/2 Fat.
Cheese Crisps
2 slices American cheese (not "cheese food")
1/2 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
Low-carb salsa, as needed
Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate
the pieces, and transfer them to a small bowl. Add the salt, chili powder, and
garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a
parchment paper-lined baking sheet, leaving as much space in between each as
possible.
Mock "Goldfish" Crackers
2 ounces deli-sliced Colby-Jack cheese
Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange
them on another parchment paper-lined baking sheet in 4 rows of 6—without any
seasonings.
Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If
undercooked, they'll be soggy, so don't be afraid to check them and put them
back in for more time, if needed.
Cool the crisps and crackers completely before serving—as they cool, they'll
crisp up. Store on the counter in an airtight container for a few days.