No-Bake Pumpkin Pie

No-Bake Pumpkin Pie

For crust:

1 cup sliced almonds

1 tsp. cinnamon

1 packet sweetener (optional, I didn’t use it)

2 tablespoons butter.

Melt butter in pie plate. Mix the almonds, cinnamon and sweetener together with the melted butter. Press to cover pie plate.

Filling:

1 15oz can pumpkin

1 cup heavy whipping cream

1 box SF butterscotch Jello

2 T pumpkin pie spices or 1 tsp. each of nutmeg, cinnamon, allspice

Mix whipping cream and SF butterscotch Jello together. Mix pumpkin spice with canned pumpkin in another bowl. Fold the whipping cream mixture into the pumpkin mixture. pour the whole mixture into the pie plate. Chill for about 1 hr. Garnish with whip cream.

My almonds were 6g -3g for fiber. Whipping cream says no carbs but I don’t believe it! SF butterscotch Jello says 6g per serving…. makes 4 servings. You’ll have to do your own math depending on the type of whipping cream you use.

I suppose you could use two boxes of butterscotch pudding if you want it sweeter. I don’t have a lot of Splenda, so I’m improvising.

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Sesame Salmon w Wasabi Sauce

Sesame Salmon with Wasabi Sauce

One hefty salmon steak

2 Tbsp. sesame seeds

Oil for sautéing

Soy sauce

1 tsp. wasabi powder

1 tsp. water

1 Tbsp. heavy cream

Salt to taste

Slivered red bell pepper (for garnish)

Slivered green onion (scallion, for garnish)

Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in heavy cream and season to taste with salt. Watch it in tasting, this stuff is *hot*, but if you have any residual sinus congestion, it will be taken care of.

Coat the fish with sesame seeds and sauté in oil on both sides, in a skillet, until it flakes (i.e., is just done).

Season to taste with soy sauce. Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion, and serve. (The green onion is prettiest if also slivered rather than chopped, but it’s more of a hassle to prepare it that way.)

I’ve made this with other types of fish, good but salmon is the best. I have also breaded it with a mixture of sesame seeds and a spoonful of Atkins baking mix. Good, a little higher in carbs. You can count the carbs in the sesame seeds if you want, but they are mostly undigested I suspect, just like flax seeds.

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Scrumptious Swiss Steak

SAVORY SWISS STEAK

Serves 4 @ 12 carbs, 1 fiber (11 NET carbs), 600 Calories, 40 fat, 48 protein

3 T oil

2 lbs round steak, 1″ thick

1/4 cup Atkin’s bake mix

1 env. Dry Lipton’s Onion Soup Mix

1/2 t garlic powder

8 oz can Hunt’s tomato sauce

water

Preheat oven to 350. Heat oil in heavy fry pan. Pound steak on both sides with heavy meat mallet, and cut into serving size pieces. Combine bake mix and garlic and pound into meat pieces. Fry in hot oil til browned on all sides. Layer in 13×9x2 baking dish and sprinkle soup mix over meat. Mix tomato sauce and 1/4 cup water and pour over all. Cover tightly with foil. Bake 2-3 hours til tender. Check each hour, will need to add water.

You could probably cut the carbs by using powdered beef broth, minced onions and spices instead of the Lipton’s Onion Soup Mix. One envelope has 34 carbs.

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Dijon Beef Stew

DIJON BEEF STEW

(Serves 4 @ 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein)

2 lb chuck stew meat

3 T olive oil

1/2 cup chopped onion

2 T soy flour or thickener

2 c beef broth

2 T dijon

1/2 lb mushrooms

1 T butter

1/4 c dry red wine

Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.

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Chicken Dijon Quiche

CHICKEN DIJON QUICHE

(Serves 3 @ 7 carbs, 1 fiber (6 NET carbs) 463 cal, 34 fat, 30 protein)

1 c sliced mushrooms

1/4 cup chpd onion

1 minced garlic clove

2 T butter

6 oz cubed, cooked chicken breast

1 t Italian seasoning

1/4 cup white wine

1 oz grated Parmesan

2 oz cheddar and/or Monterey Jack cheese

3 eggs

3/4 cup light cream + 1/4 cup water

1 T dijon mustard

Preheat oven to 350. Grease 9″ pie pan. Saute mushrooms and onion in butter til tender. Add garlic, then stir in chicken and seasoning and wine. Cook over med heat til liquid evaporates (few minutes). Spread mixture in bottom of pie pan. Sprinkle with cheeses. Beat together cream, water, eggs and dijon, and pour over the chicken and cheese. Bake 40-45 minutes, til mixture looks “set”.

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Chicken with Balsamic Vinegar Sauce

CHICKEN BALSAMIC VINEGAR SAUCE

(Serves 3 @ 16 carbs, 6 fiber (10 net carbs), 454 cal, 22 fat, 49 protein).

12 oz chicken breasts

2 T butter

1 T oil

1 T chopped onions

4 T balsamic vinegar

1 1/2 c chicken broth

1/2 pkg frozen spinach, WELL DRAINED

5 sun dried tomatoes, sliced

1 sm tomato, chopped

Saute chicken in 1 T butter and 1 T oil; sprinkle with salt & pepper. Remove when done. Saute onions few minutes. Add vinegar and bring to boil. Boil 3 minutes, or til reduced to a glaze, stirring. Add broth and boil til reduced to 1/2 cup. Add spinach and dried tomatoes. Remove pan from heat, whisk in 1 T butter. Serve over chicken, and top with chopped tomato.

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Herbed Mustard Chicken

Herbed MUSTARD CHICKEN

(Serves 2 @ 1 carb, 0 fiber, 529 cal, 36 fat, 48 protein)

12 oz boneless, skinless chicken breasts

3 T butter, melted

2 t dijon mustard (1.8)

shake or two of: garlic powder, thyme

sage, cinnamon, paprika, pepper (2?)

2/3 cup crushed pork rinds

2 T grated parmesan (.4)

1 1/2 t soy flour (1)

2 T butter

Preheat oven 350. Melt 3 T butter and mix with mustard, garlic and all spices. Mix crushed pork rinds, parmesan and soy flour and place in shallow dish. Cut each breasts in half lengthwise. Coat chicken well with mustard mixture, then roll in rind mixture. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes.

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Chicken Francaise

CHICKEN FRANCAISE

(serves 2, 1 carb, 0 fiber, 369 cal, 19 fat, 46 protein)

1 egg

1/4 c grated parmesan

2 T butter

1 T lemon juice

12 oz chicken breasts, pounded thin

cream (optional)

Melt butter in pan. Beat egg in bowl and add cheese til consistency of thick batter like cornmeal muffin mix. Add splash lemon juice. Thickly coat chicken breasts with batter and drop into sizzling hot melted butter. May need to add more butter. When done, remove from skillet. Can add a little cream, or broth and/or lemon juice to deglaze the pan and make a little gravy.

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Chicken Dijon Ranch

CHICKEN DIJON RANCH

[2 servings,3 carbs, 0 fiber, 386 cal, 22 fat, 41 protein]

12 oz chicken breasts

1/4 c ranch dressing

1 T dijon

2 t butter

splash white wine

Saute chicken in butter til done and remove from pan. Pour wine into skillet; cook over med high heat, scraping up browned bits. Mix dressing and dijon and whisk into wine in pan. Serve over chicken.