Notes:
Stella Style New York Ricotta Cheesecake

from: Rachel Stella

Servings: 12

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in food processor for 1 minute)
½ cup sour cream
1 ½ cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
1 eggs
3 egg yolks

Special Equipment: 1 (8-inch) spingform cake pan

Directions:
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 ½ hours, or until to pis light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished coking 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.

Nutritional Information per serving
Servings: 12
Calories: 299
Fat: 28g
Saturated Fat: 18g
Carbohydrates: 7g
Fiber: 0g

Submitted by:
Samantha

Notes:
this recipe is sooo good i can’t even tell you! it’s a little spicy but its GREAT! it may not sound like a great combo, at least i didn’t think so when i read the recipe before i tried it but trust me, please trust me its FANTASTIC!!

Servings: 4

Ingredients:
4 each chicken breast halves, boneless and skinless 4 ounce
1 tablespoon mixed spice tex-mex, (see below)
1 cup mango chopped
1 green bell pepper chopped
1 sweet red bell pepper chopped
1/2 jicama chopped
spicy southwestern dressing, (see below)
Tortilla Chips
6 cups bibb lettuce

Texmex spice mix :
3 tablespoons chili powder
2 tablespoons cumin ground
1 tablespoon black pepper ground
1 tablespoon salt
1 tablespoon garlic powder

Spicy southwestern dressing:
1 tablespoon mixed spice tex-mex
2 tablespoons lime juice
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon sugar

Directions:
Coat chicken with Tex-Mex Spice Mix.

Cover and chill 8 hours or overnight..

Cook chicken in a large nonstick skillet coated with a little oil over medium heat 4-5 mins on each side.

Chill.

Chop chicken and place in a medium bowl.

Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.

throw on top of tortilla chips and enjoy!!

To make Tex-Mex spice mix:
Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.
Yields 8.5 tablespoons.

TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients.
Yeilds 6 tablespoons.

Submitted by:
Dr Marc

Notes:
This is a great great great drink that has very view calories. Chocolate craving? SOLVED! Ice cream craving? SOLVED! I made this drink up so I hope you like it. If you don’t like mint, you can add a banana or any other healthy option you might enjoy. Good for anytime of day. High in protein, low in carbs, and fat (nutrition depends on what type of yogurt and milk you use)  The way I prepare has a total of 200 cals and 30 cals from fat

Servings: 1

Ingredients:
Slim Fast Chocolate Powder (1 scoop)
Vanilla "Fit and Healthy" Yogurt (1 container/100 mL)
1 cup of Non-fat milk
1 cup of ice
A few drops of Mint extract/flavoring (depending on how much you like)

Directions:
In a blender add all the ingredients; blend together for 30 seconds (or until smooth).
Pour and enjoy

Submitted by:
Aimee

Notes:
This is a great alternative to mashed potatoes.  It is made with cauliflower and suprisingly I was fooled by the taste myself.  It will be used many times over and over and is great for diabetics!

Servings: 4-6

Ingredients:
1 head of cauliflower cut up
1/2 cp heavy cream
1/2 stick of butter
salt & pepper to taste
paprika

Directions:
Boil your cauliflower in water until done (10-15 min) then place it in a food processor (or blender) and mash up while adding the cream and then butter. Then blend until smooth and add your salt and pepper. Then remove and place in casserole dish. Place about 4 slices of American cheese on top and a little sprinkle of paprika. Bake in the oven at 350 for about 5-10 minutes until cheese is melted. This tastes just like mashed potatoes!

Submitted by:
Samantha

Notes:
A good way to hide vegetables in a tasty treat!  A month ago I wouldn’t have considered even making this.  Now it is a new favorite!

Servings: 8

Ingredients:
12 oz cooked ground turkey
10 - 15 oz can cooked pinto beans
1/2 c mild chilies, drained and chopped
1/2t garlic
1/2t ground cumin
1/4 teaspoon black pepper
1 t chili powder
1c chopped onion
1-1/2c diced yellow squash
1-1/2c diced zucchini
1/2c chopped bell pepper
2-1/4 ounces reduced fat shredded cheddar cheese
2-1/4 ounces shredded mozzarella cheese
3 large eggs
3T dried bread crumbs

Directions:
Preheat oven to 350, spray 13×9 baking pan with nonstick cooking spray. Brown ground turkey, drain. Mix meat with beans, chilies and seasonings. Spread meat mixture in the bottom of the pan. In large skillet saute onion for 2 minutes. Add squash, zucchini and bell peper. Cook 3 minutes longer. Spread vegetable mixture over turkey mixture. In small bowl whisk eggs, add cheeses. Pour over casserole. Sprinkle with bread crumbs. Bake until golden brown - about 30 minutes.

Each serving: 2-1/2 protein, 1-1/4 vegetables, 3/4 bread.
Per Serving: 243 calories, 20g protein, 11g fat, 16g carbohydrates, 160mg calcium, 98mg cholesterol, 2g fiber

Submitted by:
TERESA

Notes:
This is a great dish to make for a lot of people. Serve it up with a big pot of brown jasmine rice and some Sriracha hot sauce on the side!

Servings: 8

Ingredients:
A Brick of Firm Tofu, Cubed
A Can of Coconut Milk
Fresh Basil, A lot!
Peanut Butter, 8 tablespoons
Turmeric, 1 teaspoon
Ginger Powder, 3-5 teaspoons
Chili Powder, 2.5 tablespoons
Cumin, 1.5 teaspoons
Two jalapenos, minced
Two Portabello mushrooms, chopped into bite-size pieces
One Red Bell Pepper, cut into long slices
One Onion, chopped
Two Cloves of Elephant Garlic, minced
Five Small Potatoes, quartered and boiled
Can of Pineapple chunks
Salt
Pepper

Directions:
You may want to begin by putting the cut potatoes on the stove to boil so that they're ready to go when the time comes.

In a bowl, mix the coconut milk, spices, and peanut butter. Mix well until the peanut butter is no longer in clumps. Add the cubed tofu and let sit.

Coat the bottom of a deep sautée pan with canola oil. Allow the heat to rise sufficiently and then add the garlic and onions. Sautee these two ingredients for about 5 minutes.

Next, add the bellpepper, portabello, and japapeno. Cook for another 5 minutes.

Now add the coconut curry with the tofu and potatoes. Add the pineapple chunks. From this point on, stir carefully to avoid crumbling the potatoes or tofu. Gently mix everything together. Add half of the basil (about 20 leaves).

Let simmer for 10-15 minutes on Very low heat. Stir every now and then to make sure the curry is evenly distributed. Salt to taste.

Add the rest of the basil and let simmer for 3 minutes more..

Serve over brown jasmine rice..

Submitted by:
Stephanie

Notes:
Great alternative to the standard macaroni & cheese.

Servings: 4-6

Ingredients:
1 Head of Cauliflower
1 Tblsp. Mustard
1 tsp. Mayonnaise
1/3 cup of cheese (preferably low fat or weight watcher brand)

Directions:
Preheat oven to 350 degrees. Take the bottom (green part) of the cauliflower off and then place the whole head of cauliflower into a large pan with a little amount of shallow water for steaming. Steam cauliflower for approximately 10-15 minutes but don't overcook it or it will fall apart easily. While cauliflower is steaming, mix the mustard and mayonaise together in a small dish. Transfer cauliflower into a round casserole dish and spread the mustard/mayo misture over top. It is easiest to use a brush if you have one to spread it all over the top. Then use the 1/3 cup of cheese and sprinkle over the top of the cauliflower. Put into the oven for 10-15 minutes or until the cheese is a little brown on top. Serve and enjoy.

This dish is great for pre-diabetics and diabetics who have to watch their carb count. The carbs are low and limited an dit is a very tasty and great alternative to macaroni & cheese.

Submitted by:
Samantha

Notes:
Yummy, creamy squash chicken alfredo!

Servings: 4

Ingredients:
1lb chicken breast (timmed and cut into cubes)
1 medium Spagetti Squash
1tsp Olive oil
1 cup Parmesean Cheese (shredded)
1 cup Half and Half
1 tsp Garlic
1tsp Black Pepper

Directions:
Pre-heat the oven at 350*
Cut your squash in half and take out all the seeds and stuff, take a fork and poke A LOT of holes in the skin side
Put about 1inch of water in a 9×13 pan and place the squash (skin side up) in the pan
Put it in the oven for about an hour (until you can easily press to make indent)
While the squash is cooking fry the chicken in the oil until the juices run clear
Heat up the half and half until hot but not boiling
add the parm and mix well
add the chicken and garlic and pepper (plus any other spices you like)
When the squash is done…with a fork or spoon scoop out the skins and place the "meat" in a bowl
Pour you sauce over it and enjoy! Serve with a nice big salad.
* I like to add mushrooms and onion powder to mine

Submitted by:
Tamie

Notes:
I came up with this concept about a year ago… and since I am a lover of thin crust pizza this was the perfect crust substitute… Low carb Pizza with Carb Chopper wheat tortillas… and the carb count would only be 4.3 grams per pizza pie!

Un-cooked view

Cooked view

Servings: 1

Ingredients:
1 Carb Chopper wheat tortilla (4g carbs)
2 table spoon puree plum tomatoe
1/4 to 1/2 cup of shredded cheese of choice (taste awesome with sharp chedder)
5 to 10 slices of pepperoni

Directions:
pre heat conventional oven to 450o… place 1 low carb tortilla on lightly oiled pizza pan… Pam oil spray would be best to use to keep the crust from sticking on the pizza pan… apply 2 table spoons of the puree plum tomatoe… spread to tortilla thoroughly… add cheese and pepperoni… place in oven for 12 to 15 minutes…

for brick oven taste use a cast-iron skillet for baking the pizza

enjoy!

Carbs: 4.3 grams
Calories: 189

Submitted by:
Rufus

Notes:
This is so delicious and filling, I haven’t met anyone yet who doesn’t like it. This makes ALOT, about 20 cups total. One serving size is about 1 cup.Per serving:
Calories - 161
Fat - 7g
Carb - 7g
Protein - 2

Servings: 20

Ingredients:
Salad:

1/2 cup butter
2 Tbsp. white sugar
1 bottle sesame seeds (1 oz)
2 pkgs. Ramen noodles broken up, do not use flavor packet
1 small pkg. slivered almonds
2 lbs. Bok Choy cabbage chopped coarsely
5 green onions chopped

Dressing:
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup white sugar
2 Tbsp. soy sauce

Directions:
In a large skillet, melt butter over medium heat. Add the sesame seeds, noodles (broken up fairly small), slivered almonds, and 2 Tbsp.sugar. Stir constantly until gold brown. Set aside, cool to room temperature. Cover and store until right before serving.
Toss bok choy and onions together, mix and chill until ready to serve.
Just before serving, break up the crunchy mixture and add to the bok choy mixture. Pour dressing over, mix well and serve.

Submitted by:
Dr Marc