1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (15 page)

cup (8 g) Splenda, divided

Put the walnuts in your slow cooker.

In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and ¼ cup (6 g) of the Splenda. Pour the mixture over the nuts and stir to coat. Cover the slow cooker, set it to low, and let it cook for 2 to 3 hours, stirring every hour or so.

Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry. Stir in the remaining Splenda, cook for another 20 minutes, and then remove from the slow cooker and cool. Store in an airtight container.

Yield:
9 servings

Each with 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. Analysis does not include polyol in sugar-free syrup.

You can buy shelled sunflower seeds and pumpkin seeds in bulk at most natural food stores, and you should be able to get raw cashew pieces there, too. For variety, try adding 2½ cups (75 g) of low-carb garlic croutons along with the seeds and nuts.

6 tablespoons (84 g) butter

3 tablespoons (45 ml) Worcestershire sauce

1½ teaspoons garlic powder

2½ teaspoons seasoned salt

1 teaspoon onion powder

2½ cups (560 g) raw, shelled sunflower seeds

2½ cups (560 g) raw, shelled pumpkin seeds

1 cup (150 g) almonds

1 cup (100 g) pecans

1 cup (150 g) walnuts

1 cup (150 g) raw cashew pieces

Preheat the oven to 250°F (120°C, or gas mark ½).

In a small pan, melt the butter and stir in the Worcestershire sauce, garlic powder, seasoned salt, and onion powder.

In a large bowl, combine the seeds and nuts. Pour the melted butter mixture over them and mix very well.

Put the mixture in large roasting pan and bake for 2 hours, stirring occasionally.

Allow the mixture to cool; store in an airtight container.

Yield:
18 servings

Each with 14 grams of carbohydrates and 5 grams of fiber, for a total of 9 grams of usable carbs and 13 grams of protein.

2 cups (450 g) raw, shelled pumpkin seeds

2 cups (450 g) raw, shelled sunflower seeds

2 cups (290 g) dry-roasted peanuts

1 cup (150 g) raw almonds

1 cup (150 g) raw cashew pieces

2 tablespoons (30 ml) canola oil

1 packet dry ranch salad dressing mix

1 teaspoon lemon pepper

1 teaspoon dried dill

½ teaspoon garlic powder

Preheat the oven to 350°F (180°C, or gas mark 4).

In large mixing bowl, combine the pumpkin seeds, sunflower seeds, peanuts, almonds, and cashews. Add the canola oil and stir to coat. Add the dressing mix, lemon pepper, dill, and garlic powder and stir until well distributed.

Put the seasoned nuts in shallow roasting pan and roast for 45 to 60 minutes, stirring occasionally, until the almonds are crisp through.

Yield:
16 servings

Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 16 grams of protein.

Hot and sweet and crunchy—these Mexican-style pumpkin seeds will be the hit of any gathering you serve them at. Feel free to double or triple this!

1 cup (225 g) raw, shelled pumpkin seeds

2 teaspoons garlic powder

¼ teaspoon salt

2 teaspoons chili garlic paste

1 teaspoon Splenda

1 teaspoon lime juice

Heat a medium-size heavy skillet over medium-high heat. Add the pumpkin seeds and dry-fry them for a few minutes, stirring constantly. After a little while, you’ll see them swell a bit and become a bit plumper. This means they’re just about done.

Stir in the garlic powder, salt, chili garlic paste, Splenda, and lime juice, making sure all the seeds are well coated. Continue to stir over heat until they dry and then serve hot.

Yield:
4 servings of ¼ cup (60 g) each

Each with 3 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.

Pumpkin seeds are terrific for you—they’re a great source of both magnesium and zinc. And they taste great, too.

2 cups (450 g) raw, shelled pumpkin seeds

2 tablespoons (30 ml) soy sauce

½ teaspoon powdered ginger

2 teaspoons Splenda

Preheat the oven to 350°F (180°C, or gas mark 4).

In a mixing bowl, combine the pumpkin seeds, soy sauce, ginger, and Splenda, mixing well.

Spread the pumpkin seeds in a shallow roasting pan and roast for about 45 minutes or until the seeds are dry, stirring two or three times during roasting.

Yield:
4 servings

Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein. (These are also a terrific source of minerals.)

You can actually buy curry-flavored pumpkin seeds, but these are better tasting and better for you.

4 tablespoons (56 g) butter

2½ tablespoons (15 g) curry powder

2 cloves garlic, crushed

2 cups (450 g) raw, shelled pumpkin seeds

Salt

Preheat the oven to 300°F (150°C, or gas mark 2).

Melt the butter in a small skillet over medium heat. Add the curry and garlic and stir for 2 to 3 minutes.

In a mixing bowl, add the seasoned butter to the pumpkin seeds and stir until well coated.

Spread the pumpkin seeds in a shallow roasting pan and roast for 30 minutes. Sprinkle lightly with salt.

Yield:
4 servings

Each with 15 grams of carbohydrates and 4 grams of fiber, for a total of 11 grams of usable carbs and 18 grams of protein.

In addition to all the minerals found in the pumpkin seeds, you get the turmeric in the curry powder, which is believed to help prevent cancer.

This snack is spicy-chili-crunchy. If you miss barbecue-flavored potato chips, try snacking on these.

2 cups (450 g) raw, shelled pumpkin seeds

1 tablespoon (15 ml) canola oil

1 tablespoon (7.8 g) chili powder

1 teaspoon salt

Preheat the oven to 350°F (180°C, or gas mark 4).

In a mixing bowl, combine the pumpkin seeds and canola oil, stirring until well coated. Add the chili powder and salt and stir again.

Spread the seeds in a shallow roasting pan and roast for about 30 minutes.

Yield:
4 servings

Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

1 tablespoon (15 ml) liquid smoke flavoring

1 teaspoon Worcestershire sauce

Dash of hot pepper sauce

½ cup (120 ml) water

1½ cups (220 g) dry-roasted peanuts

3 tablespoons (42 g) butter

Garlic salt

Preheat the oven to 250°F (120°C, or gas mark ½).

In a saucepan, combine the liquid smoke, Worcestershire sauce, hot pepper sauce, and water.

Bring to a simmer.

Turn off the heat and stir in the peanuts. Let the peanuts sit in the liquid for 30 minutes, stirring occasionally.

Drain off the liquid and spread the peanuts in a shallow roasting pan. Bake for at least 1 hour or until good and dry. (Stir occasionally to help speed up the process.)

When the peanuts are thoroughly dry, melt the butter and stir it into the peanuts to coat. Sprinkle lightly with garlic salt.

Yield:
3 servings

Each with 16 grams of carbohydrates and 6 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

cup (40 g) chopped walnuts

8 ounces (225 g) Brie

6 low-carb tortillas

Preheat your oven to 350°F (180°C, or gas mark 4). Spread your walnuts in a shallow roasting pan. Put them in the oven and let them roast for 8 to 10 minutes—set the oven timer!

While that’s happening, cut your Brie into quarters and thinly slice off the rind. Now, slice the Brie. If it’s too soft for that, cut it into little cubes.

Lay a tortilla in a big, heavy skillet over medium-low heat. Cover it with slices or small hunks of Brie and let it heat until the cheese begins to melt and the walnuts are done. Scatter
of the walnuts over the cheese and top the whole thing with another tortilla. Turn your quesadilla over and continue to cook until the cheese is good and melty. Transfer to a plate and cover with a lid to keep warm while you make two more!

Cut into wedges and serve.

Yield:
6 servings

Each with 15 g protein; 12 g carbohydrate; 8 g dietary fiber; 4 g usable carbs.

This is an unusual and delectable party offering. It is also very rich; if you’re planning on serving dinner as well, consider sharing this six ways! I think this would also make an elegant dessert.