Notes:
Apple cider is often used when baking or frying pork, but this recipe combines that favorite apple and pork flavor for the grill.

Servings: 5-12

Ingredients:
2 slabs baby back ribs

For the Dry Rub:

¼ cup firmly packed dark brown sugar

4 teaspoons garlic salt

4 teaspoons chili powder

½ teaspoon dried celery

¼ teaspoon red pepper

¼ teaspoon cinnamon

Salt

Freshly ground pepper

For the Liquid Seasoning:

½ cup apple cider

¼ cup apple butter or jelly

¼ cup pure honey

¼ cup firmly packed dark or light brown sugar

Directions:
Cut away the membrane from the ribs.

Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.

Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.

Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.

Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.

In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.

Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.

Submitted by:
dorothy

Notes:
Apple cider is often used when baking or frying pork, but this recipe combines that favorite apple and pork flavor for the grill.

Servings: 5-12

Ingredients:
2 slabs baby back ribs

For the Dry Rub:

¼ cup firmly packed dark brown sugar

4 teaspoons garlic salt

4 teaspoons chili powder

½ teaspoon dried celery

¼ teaspoon red pepper

¼ teaspoon cinnamon

Salt

Freshly ground pepper

For the Liquid Seasoning:

½ cup apple cider

¼ cup apple butter or jelly

¼ cup pure honey

¼ cup firmly packed dark or light brown sugar

Directions:
Cut away the membrane from the ribs.

Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.

Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.

Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.

Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.

In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.

Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.

Submitted by:
dorothy

Notes:

Adding sage and shallot to butternut squash makes for a flavorful side dish. Try using any orange-fleshed winter squash, including pumpkin, for this recipe.

Servings: 4

Ingredients:
1 tablespoon olive oil

1 large shallot (peeled and sliced)

10 fresh sage leaves

1 ½ lbs. butter nut squash (cut in half lengthwise)

½ teaspoon salt

1 tablespoon granulated sugar

Directions:
Preheat the oven to 375 degrees F.

Pour the oil in a frying pan and place it over medium high heat. Add the shallot and sage. Saute until the shallot is golden.

Place the squash in a baking dish and add about ¼ in. of water. Sprinkle the shallot mixture over the squash. Season with salt. Cover with foil and place the squash in the oven. Bake for 30 to 35 minutes, or until tender. Sprinkle with sugar before serving.

Submitted by:
tanya

Notes:
Enjoy this Guinea fowl recipe with cabbage and foie gras. Foie gras means “fat liver”, is one of the world’s great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich, buttery, delicate and a popular well-known delicacy in French cuisine. Enjoy this luxury dish with roasted seasonal fruits such as apple, figs, pears and red wine. Foie gras is surprisingly low in bad fats and high in good fats. Many studies conducted by well-known and respected authorities have proven foie gras is as healthful as any other meat, although moderation is the key

Servings: 6

Ingredients:
6 pieces of crepinette pork sausages; 3 young guinea-fowls, about 1 1/3 lbs., about 8 x 8 in.; 3 1/2 oz. foie gras; 2 cabbages; salt; baking soda; pepper; 3 large carrots; 3 violet turnips; 1 1/4 cups dark fowl fond (stock); 1 quarter lemon; 1 tablespoon oil; 1/2 lbs. butter; 6 chervil pieces

Directions:
Soak the sausage pieces in cold water. Prepare the young guinea-fowls without damaging the skin. Recover the meat from the legs, but remove the skin and nerves. Chop. Set about 1 1/3 oz. of it aside for the stuffing. Cut foie gras into cubes of about 1/2 inch. Remove the leaves from the cabbage, using only green, tender leaves. Blanch for 5 minutes in salty water, to which a pinch of baking soda has been added. Drain, place in cold water, and drain again. Prepare the stuffing: Take about 2 2/3 oz. blanched cabbage leaves, well drained, and cut into squares of about ½ inch. Add 1 2/3 oz. of chopped meat from the fowl legs and the foie gras. Season with salt and pepper. Mix well. Place a well wrung square of sausage on a board. Place a young guinea-fowl supreme in the middle of it, skin side down. Cover with 1/6 stuffing and close it well between 2 thick sausage layers. Cut the excess sausage. Cover 6 portions with foil and refrigerate. Peel the carrots and turnips. Make small balls, using a melon baler, of about 1/3 inch. Cook in boiling, salty water with a pinch of baking soda. Drain. Remove the middle, hard vein from the blanched cabbage leaves and cut them into 3 or 4 pieces. For the sauce, reduce 1/3 of the fowl fond and season with 2 drops of lemon, salt, and pepper. Cook the packages in hot oil. When well colored, turn. Add 1 2/3 oz. butter. The cooking takes about 12 minutes. Simultaneously, reheat the vegetable balls in 0.35 oz. butter and season them. Reheat the cabbage with 1/3 lb. butter. Stir and season. Reheat the sauce and make it shiny by incorporating 2/3 oz. butter. Place the young guinea-fowl in the middle of the serving dish and the cabbage next to it. Pour some sauce on each side. Sprinkle with vegetable balls. Garnish with a piece of chervil.

Submitted by:
lilian

Notes:
Decided against fried wings because I didn’t want to use so much fat when I am just cooking for myself. Threw this together and it came out great! You can substitute the flavorings for any seasonings you want, or add your own sauce.

Servings: 2

Ingredients:
20 Chicken wing portions
1/2 tbsp Oregano
1/2 tbsp Basil
1/2 tbsp Thyme leaves
Salt & Pepper to taste
Cooking Spray

Directions:
Preheat your oven to 400 degree F. Line a baking sheet with alluminium foil, and spray it down with the cooking spray.

Coat your wings evenly with the Oregano, Basil, Thyme, Salt, and Pepper. Put the wings skin side down on the baking sheet.

Put on the bottom rack of the oven for 40 minutes. Halfway through cooking, Flip the wings, and rotate the baking sheet 180 degrees, just so everything cooks evenly.

After 40 minutes, pull out, let cool down for 5 minutes, and enjoy!

P.S. These go great with low-fat ranch/blue cheese!

Submitted by:
Jason

Notes:

Here is a more interesting use of oatbran - I have pretty much been sticking to porridge.

Servings: 2

Ingredients:
You will need

Chicken escalopes - i used 2, or breasts you have cut in half and beaten up slightly to thin them out.
pinch of salt, 1/2 tsp of garlic powder, onion salt, pinch chilli powder, few twists of black pepper 1 tsp of dried oregano, parsely rosemary and thyme. I also used a tablespoon of lemon juice and 1/2 tsp lemon zest
1 egg or 2 egg whites if you have high cholesterol
1.5 tbsps of oat bran
few sprays of oil in a hot pan

Directions:
1. So I started off whisking the egg with a balloon whisk and adding the seasoning along with 2 tsps of the oatbran

2. Then dip the chicken slices into the eggy mix and lay on a plate

3. evenly sprinkle the oats onto the eggy chicken with a spoon, turn over and repeat on the other side.

4. these require 15-20 minutes frying time depending on the thickness of the chicken maybe more.

5. heat a little oil in a pan, i use a sray pump and have used just under half a tsp at a guess, I am going to attempt baking these tomorrow but I am unsure how that will fare.

6. Once the oil is hot add the oatbran covered chicken to the pan, be careful not to let this stick and also not to scrape the coating off when turning the chicken, I used a pair of cooking tongs

7. Enjoy!

Submitted by:
aimee

Notes:
A low carb smoothie recipe I found online a while ago.

Servings: 1-2

Ingredients:
Low carb fruit smoothie

I don't measure…I eye ball it haha

Fruit of choice ( I usually use frozen fruit if it is on sale- my personal choice is one banana and a few strawberries)

Almond Milk ( They have it in the milk aisle…about 4 bucks for the half gallon size)

Flax seed ( In the cereal aisle) This thickens the smoothie and adds dietary fiber to lower the carbs from the fruit

Splenda. Just a spoonfull

And if you want to, add peanut butter. Adds a ice cream like taste to it.

And naturally, add ice

Directions:
Blend in a blender you sillies

Submitted by:
Amanda

Notes:
Chicken on top of a bed of spinach leafs topped with parmesan and shredded chedder cheese.

Servings: 1

Ingredients:
2 cups of baby spinach
1/3 cup shredded chedder cheese
1 boneless skinless chicken breast
1/4 cup parmesan cheese
2 tbs. olive oil

Directions:
In non stick pan heat oil on medium heat. Slice chicken breast and season. Add to pan. Cook rotating lightly browned chicken until fully cooked. About 10 mins. depending on how thick the slices.
While cooking that rinse your spinach and let the excess water drain off. Go ahead and top with parmesan and chedder cheese. When chicken is done add to salad.
I love this salad. Does not need dressing in my opinion

Submitted by:
Autumn

Notes:
A very simple salad that can be made ahead of time for a side or as a meal itself! The dressing is so well seasoned that no additional salt is needed. You can substitute with what ever veggies you have on hand.

Servings: 2

Ingredients:
1 small roasted red pepper
1 small roasted green pepper
1/2 bunch steamed asparagus
2 small roasted zucchini
1 tomato
1 can chick peas
1/4c Ken's Lite ceasar salad dressing
2 oz crumbled feta cheese

Directions:
Roast all veggies on open flame of gas stove or under broiler in oven, skin and chop
combine all but cheese in a bowl and dress to coat (you may not use all dressing)
Marinate over night
before serving add cheese.

Submitted by:
Rebecca

Notes:
Super tasty and low carb! My husband loved this!

Servings: 4

Ingredients:
1 pound lean ground beef (or ground turkey)
2 red bell peppers, sliced thin
2 tablespoons fresh ginger (I did not use this as Ive never worked with ginger before)
3 cloves garlic, chopped
1 teaspoon red pepper flakes
3 tablespoons reduced fat peanut butter
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup cilantro, chopped
shredded lettuce or lettuce leaves

Directions:
Brown the ground beef or turkey in a large nonstick skillet, drain the grease. Add the peppers, ginger, garlic, and red pepper flakes. Cook over medium-high heat for about 4 mins or until the peppers have softened slightly.

Meanwhile, whisk together the peanut butter, lime juice, soy sauce, seasme oil and cilantro. Remove the skillet from the heat and add the peanut butter mixture to the skillet; mix well. Serve the mixture rolled up in lettuce leaves or over chopped lettuce.

Submitted by:
Jennifer