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Alfredo Sauce6 tablespoon butter 2/3 cup cream, heavy 1 cup Parmesan; grated 1/2 teaspoon salt 1 dash (.2 g) pepper, white 1 dash (.2 g) nutmeg, ground Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough. 2.1 carbs per serving Makes 4 Servings |
Crispy Fried ChickenBecause Bread and flour are loaded with carbs it's allmost impossile to have good crispy chicken, well until now it has been! Now you can have great tasting fried chicken. Here's how we did it,In a food processor or blender crump enough Pork Skins to bread the amount of chicken you are cooking. In a small bowl pour in about 1/2 cup Eggbeaters. Dredge chicken pieces, one at a time and coat the piece with the crumbs. Fry as you would normally. The result is a crispy and great tasting fried chicken that is almost carb free. |
Spaghetti SquashScoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.) Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy! |
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