• • 1 cup cooked lobster meat – substitute 2 skinless chicken breasts, cut up in to cubes for the lobster meat if you are making chicken pot pie.

  • 1 cup frozen mixed vegetables, thawed

  • 1 cup frozen diced potato, thawed

  • ½ cups small whole onions, thawed

  • 1 (10 ounce) can cream of celery soup (I used low sodium) – substitute a can of cream of chicken for chicken pot pie

  • Frozen pie crust

Preheat oven to 400°F. Place the pot pie bowl (I use individual pot-pie pottery bowls) on the pie crust and cut out a circle the size of the bowl. Mix the lobster and vegetables together and place in the pot pie bowl. Mix the cream of celery soup together with 1/2 can of water (the soup can) and add the soup to the bowl, filling it to just below the top of bowl. Cover the bowl with the pie crust and poke some holes in the top. Bake in the oven for 30 minutes or until top turns golden brown.

Total carbohydrates are around 14g (7g from the pie crust and 7g from the soup).

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Asian

~~ Crab Rangoon ~~

Ingredients:

• • 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab or with picked lobster)

  • 4 ounces cream cheese softened

  • 2 chopped green onion (Scallion)

  • 1 chopped garlic clove

  • 1 tsp Worcestershire sauce

  • Wonton wrappers

  • Canola oil for frying

  • 2 tbs. of diced Pineapple (Optional)

  • 2 tbs. of diced Mango (Optional)

Variations:

Buffalo Chicken Rangoon:

In place of the crab meat try…

• • 1 boneless chicken breast, fully cooked and shredded

  • 1/2 cup buffalo sauce (not hot sauce)

Shrimp Rangoon:

• • 1 5 oz can of baby shrimp, rinsed

Vegetarian Rangoon:

Leave out the crab meat and use just the pineapple and mango.

Directions:

• 1. In a small bowl, gently combine the softened cream cheese, crab meat, scallion, garlic, and Worcestershire sauce. You can add either or both (Use 1 tbs. of each instead of 2 tbs.) the diced pineapple or mango to the filling for a sweeter Rangoon.

  2. Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle with water and fold inward. Continue until all of your filling is used up.

  3. Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

You can freeze the cooked Crab Rangoon.

Dipping sauce: Use Duck sauce or Sweet & Sour sauce

Nutrictional Information:

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg

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~~ Spring Rolls ~~

Ingredients:

• • 3 cups Coleslaw mix (You can use cabbage and carrots instead, but you have to shred them first)

  • 2 tbs chopped Scallions

  • 3 cloves of chopped Garlic

  • 2 tbs rice wine vinegar (or white vinegar)

  • 2 tbs light soy sauce

  • Salt and pepper to taste

  • 1 tbs Sesame oil

  • 2 tbs Canola oil

  • Spring roll wrappers

  • 1 pkg Vermicelli noodles (Optional – cooked according to package directions)

  • 1 cup bamboo shoots (Optional)

  • ½ lb Shrimp (optional)

  • ½ lb Ground pork (optional) (You can also use sweet Italian sausage)

Directions:

• 1. In a large skillet or wok over medium-high heat, add the oil. When the oil begins to shimmer, add the garlic, and scallions, and cook, stirring often, until fragrant, 30 to 40 seconds. Add the coleslaw mix. Season with salt and pepper. Sauté, shaking the pan often until the vegetables start to soften (if you want to add the shrimp or pork, do it now), 3 minutes. Increase the heat to high, then add the vinegar, soy sauce and sesame oil. Sauté for 1 more minute until the vegetables are crisp-tender.

  2. Drain the filling to remove any excess moisture, then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes.

  3. Begin assembling the spring rolls. Working with one wrapper, place the wrapper so that a corner is facing you, then spoon 2 tablespoons of the cooled filling onto the bottom third of the wrapper that is closest to you.

  4. Lift the bottom of the wrapper and fold over the filling, flattening the wrapper around the filling so that no air bubbles form. Tuck it back. Begin folding the wrapper away from you. Fold in the sides to form an envelope-like shape. Continue to cinch and fold. Wet the tips of the wrapper with water and fold over. The spring roll should measure 1-by-3½ inches. Place the spring roll on a parchment-lined sheet tray; cover with a damp paper towel. Repeat with the remaining wrappers and filling.

  5. In a deep fryer, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. You can freeze the cook spring rolls. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

Spring roll recipes vary greatly some use sugar while others have mushrooms, cilantro, mangoes, and other ingredients, some uses sweet and sour sauce in place of the vinegar.

You can freeze the cooked Spring Rolls.

Dipping sauce: Use Duck sauce, Sweet & Sour sauce, or Soy sauce.

Nutrictional Information:

Calories 131, Fat 3g, Carbs 22g, Fiber 1g, Sugar 1g, and Protein 2g

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Pasta

~~ Five Layer Lasagna ~~

Ingredients:

• • 1 Box of Lasagna noodles

  • 1 Cup Cottage Cheese

  • 1 Cup Ricotta Cheese

  • 2 Cups Mozzarella Cheese

  • 1 LBS Sausage

  • 1 LBS Meatballs ( see the Meatballsl recipe )

• 2 tbs. Dried basil

• 2 tbs. Dried parsley

  • 32 OZ Spaghetti sauce

Directions:

1. Boil 6 quarts of water and add the box of lasagna noodles. Cook for 10 minutes.

2. Mix 1 tbs. each of the basil and parsley in to the cottage cheese.

3. Mix 1 tbs. each of the basil and parsley in to the Ricotta cheese

4. Break up the sausage and brown the sausage in a frying pan, mix with a 1/3 of the spaghetti sauce.

5. Break up the meatballs and mix with a 1/3 of the spaghetti sauce.

6. In a 10" x 14" x 3" pan, coat the bottom with a layer of spaghetti sauce. Then add a layer of noodles, a layer of cottage cheese, a layer of noodles, a layer of meatballs, a layer of ricotta cheese, a layer of noodles, a layer of sausage and a layer of noodles. Cover with the rest of the spaghetti sauce and mozzarella cheese.

7. Bake at 350 ^oF for 20 minutes.

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~~Cast Iron Skillet Lasagna~~

Ingredients:

1 tablespoon olive oil

½ pound ground beef

½ pound Italian sweet sausage

2 garlic cloves, minced

½ cup chopped onions

24 oz. low carb. spaghetti sauce

1 cup Ricotta cheese

1 cup cottage cheese

No-cook lasagna noodles

Dried basil

Dried parsley

2 cups shredded mozzarella cheese

Directions:

• Preheat the oven to 375 degrees F;

• Heat olive oil in a large skillet over medium high heat. Add the ground beef, Italian sausage, garlic and chopped onion, cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks;

• Stir in half of the spaghetti sauce;

• Add a layer the no-cook lasagna noodles;

• In a bowl mix the Ricotta and cottage cheeses and half of the remaining spaghetti sauce (¼ of the jar) and season with the basil and parsley. Spread over the layer of he no-cook lasagna noodles;

• Add a layer the no-cook lasagna noodles;

• Add the remainder of the spaghetti sauce;

• Cover with the shredded mozzarella cheese and season with the basil and parsley;

• Bake until bubbly and golden on top, about 20 minutes. Cool for 5 minutes before serving.

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~~ Spaetzles ~~

( Type of noodle for soups )

• • 2 Cups All purpose floor

  • 2 Eggs

  • 3/4 Cup Milk

  • 1 TSP Salt

Mix the ingredients together and spoon ( marble size pieces ) into boiling water.

History: My grandmother used to make spaetzles and add them to her homemade split pea soup.

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Vegetables

~~ Corn Soufflé ~~

• • 2 Eggs, beaten

  • 1 Cup Corn

  • 1 Cup Milk

  • 1 TSP Sugar

  • 1 TSP Corn Starch

  • 1/2 Stick of Butter

  • Salt and Pepper

Mix the cornstarch and sugar together. Then add the milk and stir until the corn starch is dissolved. Add the mixture to the beaten eggs and melted butter. Pour in a 1-quart casserole dish, add the corn ( If you are using frozen corn, then thaw first ) and bake at 325^o F for 30 - 45 minutes.

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~~ Scalloped Potatoes ~~

• • 6 Medium potatoes

  • 1 Medium onion

  • 2 1/2 Cup Milk

  • 3 TBS All-purpose flour

  • 3 TBS Butter

  • 1 TSP Salt

  • 1/4 TSP Pepper

Peel and slice the potatoes and onion into 1/4 inch slices. Melt the butter add the milk and add the flour, salt and pepper mix together. Heat and stir until the sauce thickens. . In a 2-quart casserole dish layer the potatoes and onions. Add the part of the white sauce saving enough for each layer. Cover and bake in a 350^o F oven for 1 hour or until the potatoes are tender.

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~~ Andrea's Chessy Potatoes ~~

• • 12 Medium Potatoes

  • 1 lb Wisconsin sharp cheddar

  • 1/2 cup butter

  • 8 oz sour cream

Cook potatoes in skins (boil, bake or microwave). When cooled, peel and cut into small pieces. Melt cheese, butter and sour cream on low in saucepan. Mix with potatoes and put in casserole dish. Cook at 350^oF for 25 - 30 minutes

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~~ Potatoes Au Gratin ~~

• • 6 Medium potatoes

  • 1 Medium onion

  • 2 1/2 Cup Milk

  • 3 TBS All-purpose flour

  • 3 TBS Butter

  • 2 Cups Shredded Cheese

  • Salt and Pepper

Peel and slice the potatoes and onion into 1/4 inch slices. Melt the butter add the milk and add the flour, salt and pepper mix together. Heat and stir until the sauce thickens. In a 2-quart casserole dish layer the potatoes, onions and cheese. Add the part of the white sauce saving enough for each layer. Cover and bake in a 350^o F oven for 1 hour or until the potatoes are tender.

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~~ Mom's Secret Potatoes Salad ~~

• • 6 Medium boiling potatoes ( 2 lbs )

  • 1 1/2 Cups mayonnaise

  • 2 tbs Sweet Relish

  • 1 tbs Sugar

  • 1 Small onion

Boil potatoes for about 35 minutes or until tender.

While the potatoes are boiling chop the onion and then mix all the other ingredients together.

When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.

Cover and refrigerated for at least 1 hour.

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~~ Diana's Potatoes Salad ~~

• • 6 Medium boiling potatoes ( 2 lbs )

  • 1 1/2 Cups low-fat mayonnaise

  • 2 tbs Sweet Relish

  • 1 tbs Vinegar

  • 1 tbs Sugar

  • 1 Small Onion

  • 1/3 Cup thinly sliced celery

Boil potatoes for about 35 minutes or until tender.

While the potatoes are boiling chop the onion and then mix all the other ingredients together.

When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.

Cover and refrigerated for at least 1 hour.

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Grains and Legumes

~~ New England Baked Beans ~~

• • 1 LB Navy Beans

  • 1/4 LB Salt Pork

  • 1 Medium Onion, peeled

  • 1/2 Cup Brown Sugar

  • 1/2 Cup Un-sulfured Molasses

  • 1 TSP Dry Mustard

  • 1 Pint Water

  • Salt and Pepper to taste

Pick the beans over for blemished beans, rinse and soak overnight in cold water. Drain the beans. Slice the salt pork into pieces. Place in the bottom of a bean pot the onion and salt pork. Add the drained beans. Bring the pint of water to a boil and add the brown sugar, molasses, mustard, salt and pepper. Add the mixture to the beans and add additional water to cover the beans. Bake at 350^o F for 6 hours. Adding boiling water as necessary to cover the beans while cooking.

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~~ Rice Pilaf ~~

• • 1 Cup Rice

  • 2 2/3 Cups Chicken Broth

  • 4 TBS Orzo

  • 2 TBS Butter

Melt the butter in a pan and add the orzo. Brown the orzo until light brown in color and add the chicken broth and rice. Cover, simmer and stir occasionally, cook for 20 -30 minutes (I have been adding green and red bell peppers and onion to it when you add the broth).

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Dessert

~~ Bread Pudding ~~

• • 2 Cups Milk

  • 6 Cups dry bread cubes ( 8 Slices of bread )

  • 2 Large Eggs, beaten

  • 1/2 Cup Raisins

  • 1/4 Cup Butter

  • 1 TSP Ground cinnamon or nutmeg

  • 1/4 TSP Vanilla extract

  • 1/2 Salt

Heat the milk and butter until the butter melt, but do not boil the milk. Add the eggs, cinnamon and vanilla extract and blend together. Pour in a 1½ quart casserole dish and add the bread cubes and raisins. Place the casserole dish in a large pan and add some water to the pan so that the water level is half way up the out side of the casserole dish. Bake at 350 F for 40 - 45 minutes.

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~~ Strawbeery Tiramisu ~~

• • 16oz. mascarpone cheese

  • ½ pint of fresh strawberries

  • ¾ cup confectioners' sugar

  • 8 oz whipped cream ( Can use frozen whipped cream, but defrost first. )

  • 1 cup of coffee at room temperature

  • 4 tbs. coffee liqueur

  • 24 ladyfingers

  • 2 tsp. unsweetened cocoa powder ( Or shaved dark chocolate )

In a large mixing bowl blend together the cheese and sugar and then fold in the whipped cream. Finally add the coffee and coffee liqueur and place the mixture in the refrigerator for at least one hour.

To serve; remove the stems and core the strawberries, then cut them in half. In a dessert bowl place two ladyfingers cut in half. Scoop the filling on top of the ladyfingers. Then place four strawberry halves on top of the filling and sift the cocoa powder ( or shave the dark chocolate ) on top.

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~~ Fruit Cobbler ~~

• • 2 Cup Fruit*

  • 1/4 cup plus 2 tbsp. butter

  • 2 tbsp sugar

  • 3/4 cup all-purpose flour

  • 2 tsp. baking powder

  • 3/4 cup milk

  • ¼ tbsp brown sugar

  • ½ tsp. cinnamon**

  • ½ tsp. nutmeg**

Melt the butter and put all but the 2 tbsp. in a Pyrex 10 inch pie dish. Combine the white sugar, flour, baking powder and salt, add the milk and the 2 tbsp. of butter stir until mixed. Pour batter over butter in baking dish BUT DO NOT STIR. Spoon the fruit* mixture on top of the batter. Bake at 350 degrees for 1 hour.

*For apple (about 3 apples) and peaches (about 4 peaches): Peel and slice them in to wedges. Then combine the cinnamon, nutmeg and the brown sugar in a 1-gallon ziplock bag and then add the fruit. Shake to coat the fruit. Spoon the fruit mixture on top of the batter.

**For Blueberries, Strawberries, Raspberries and blackberries: Do not use the cinnamon & nutmeg. Remove the stems and spoon the fruit mixture on top of the batter.

Serving size: 1/2 cup is about 28g of carbs.

~~~~~~~

Fruit Cobbler – Alternative Recipe

Ingredients:

• • 6 peaches (Or Apples, or Blueberries, or Strawberries)

  • 1 cup brown sugar (Reserve 2 tsp. For topping)

  • ½ cup melted butter

  • 1 cup pancake mix

  • ½ cup milk

  • ½ tsp. Cinnamon

Optional:

• • ½ cup of Oatmeal

  • Glazed Pecans

Directions:

• • Preheat oven to 375 degrees F.

  • Blanch the peaches, (peel the apples) in boiling water for 30 seconds and put in ice water to shock the peaches and stop the cooking. Slice them in to eighths.

  • Mix the brown sugar and cinnamon in a Ziploc bag, add the peach slices and shake to coat them with the mixture. Put the peaches in a Pryrex pie dish.

  • In a bow mix the pancake mix, milk, melted butter, (optional oatemal), and the remainder of the brown sugar and cinnamon mix. Pour over the peaches.

  • Place in oven and bake for 40-50 minutes, take out of the oven and sprinkle the 2 tsp. Of brown sugar on the top (also the glazed pecans if you are using them) and place back in he over for 10 minutes or until golden brown and crust on top appears set. Remove from oven and allow to cool slightly. Can be served warm, topped with ice cream, or at room temperature.

I use less sugar because I don’t like the cobbler too sweet but you can add up to another ½ cup of sugar if desired.

Calories: 323kcal

Carbohydrates: 47g

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~~ Fruit Crisps ~~

• • 4 cups fruit

  • 1/4 cup of raisins (optional, good with the apple filling)

  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/2 cup cold butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon salt

You can use blueberry, strawberries, raspberries, blackberries, peaches, or apples. For the apples and peaches cut into wedges.

Preheat oven to 350 degrees F (175 degrees C).

Arrange the fruit evenly in a 10-inch round pie dish.

Mix flour, brown sugar, butter, cinnamon, nutmeg, raisins, and salt in a bowl using a fork evenly crumbled the butter into the mixure. Fold oats into flour mixture; sprinkle and press topping into peaches.

Bake in the preheated oven until topping is lightly browned, about 30 minutes.

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~~Homemade Ice Cream~~

I have one of those 1/2 pint soft ice cream makers and here are a couple of recipes that I use for it. It is really simple and fun

Vanilla Base

• • 2 cups half-and-half

  • 2 cup whipping cream

  • 1/2 cup sugar

  • 2 teaspoons vanilla extract or vanilla paste (preferred)

Chopped Fruit, up to 3 tablespoons (blueberries, strawberries, peaches, cherries, etc.) You can let your imagination go wild… M&Ms, Reese's peanut butter cups, Andes Creme De Menthe Thin Mints, chocolate covered raisins or cranberries, tiny marshmallows, Pistachio or other nuts.

Directions: Follow the instructions of your ice cream maker. The instructions for my ice cream makers says,

• • Combine the ingredients, stirring to dissolve sugar completely.

  • Take 2 tablespoons of the fruit and puree. Add the other tablespoon of the unpureed fruit and let cool in the refrigerator.

  • Just before you make the ice cream, put the ingredients into the freezer and let cool, but do not let it freeze (we want to get it as cold as possible without freezing).

  • Pour 6 – 12 ounces of ice cream base in frozen Half-Pint Freezer bowl.

  • Turn motor on. Once mixture starts to thicken, turn off motor

  • Remove lid and paddle and add 3 tablespoons of your favorite add-in (optional).

  • Replace lid and restart motor.

In August I usually make my ice cream when peaches and cherries are in season.

These are in addition to the above recipe:

Chocolate Ice Cream

• • 1/8 cup cocoa powder

Combine sugar and cocoa in small bowl.

In saucepan over medium heat, warm cream and milk.

When cream and milk mixture is warm, whisk in sugar and cocoa mixture and vanilla. Whisk until sugar is dissolved and mixture is well combined.

Chill in refrigerator overnight.

When ready to make ice cream, start ice cream maker and pour mixture through hole in lid.

Churn for 20-40 minutes or until desired consistency.

Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze.

Blueberries Ice Cream

• • 1 cups fresh blueberries

  • ¼ cups sugar

  • 1 tablespoons lemon juice

In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.

Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.

Peaches and Cream Ice Cream

• • ½ cup chopped fresh or frozen peaches

  • ½ cup of sugar

Combine peaches with ½ cup of sugar. Let stand for one hour.

Strawberry Cheesecake Ice Cream

• • 1 ounce cream cheese, softened

  • ¼ cup frozen strawberries, slightly thawed, chopped

  • One or two graham cracker crumbs

Just before it is finished stir the chopped strawberries and the graham cracker crumbs. Serve immediately as soft serve or store in freezer.

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Pastries

~~ Poppy Seed and Nut Rolls ( Potica ) ~~

Dough

• • 1 1/2 Cakes Yeast

  • 3 Cups Flour

  • 1 Whole Egg

  • 2 Egg Yolks

  • 1/2 Cup Lukewarm milk

  • 1 TBS Sugar

  • 1 1/2 Butter

Dissolve yeast with sugar in lukewarm milk. On a floured surface crumble butter together with the flour, then work in the egg and yolks to together with the yeast mixture. If the dough is too hard to work, add a little more milk. Knead until dough does not stick to fingers or surface. Divide in two and let rise in a warm place for 45 minutes to one hour. Roll one ball out into a 10 x 12 inch rectangle about 1/4 inch thick and spread with either of the fillings. Roll up like a jellyroll. To make one poppy seed and one walnut roll make only half the amount of fillings. Place the rolls well apart on an ungreased baking sheet and allow to rise for a half an hour or so in a warm place. They will look risen but will not double in size. Brush the tops with egg yolk; bake at 350^o F until nicely browned, about 30 to 40 minutes. Remove from oven, cover loosely with a dishtowel and let cool.

Fillings

Poppy Seed Filling

• • 1/2 LBS Ground poppy seeds

  • 2 Cups Sugar

  • 1 TSP Cinnamon

  • 1 to 2 TBS Water

Cook first four ingredients with just enough water to hold mixture together for about one minute. Let cool, then spread on top of the of the and roll up the dough.

Walnut Filling

• • 2 Cups Ground walnuts

  • 2 Cups Sugar

  • 1/3 Cup of Milk

  • Grated peel of one lemon

Mix nuts and sugar. Sprinkle dough with the milk, spread nut mixture over the dough. Sprinkle with the lemon peel. Roll up.

History: My grandmother used to make this for the holidays, she used to spend a whole day making pastries for the holiday and one of my favorites was the poppy seed and nuts rolls. She also used to make Beer Crullers that I loved, but alas, she never wrote any recipes down and they were lost when she passed away. I found the poppy seed and nut roll recipes online and in Yankee Magazine and my recipe is a blend of the recipes. If anyone has a beer cruller recipes I would love to have a copy and I'll give you credit on this page.

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