French Toastless

French Toastless
Serves:1
Prep Time:10 minutes
Effort:Easy
Ingredients:
2-3 eggs
2-3 Tablespoons heavy cream
dash salt2 dashes cinammon
1/2 teaspon vanilla
How to Prepare:
Blend or whisk well all the ingredients. Cook in a buttered skillet
on medium to medium-high heat (I like it to turn out to be kind of
dry) for 2-3 minutes each side. Serve with butter and/or low-carb
syrup and/or a sprinkling of Splenda.
Breakfast Crepes
Serves:depends on pan size
CarbsPerServing:about 4.5 total in the batter
Prep Time:5-10 min
Effort:Easy
Ingredients:
3 Lg. Eggs
2T. Atkins Bake Mix
1/2t. Cinnamon
1/4t. Nutmeg
1/4t. Splenda1T. Heavy Cream
1T. Water
2T. Butter
Splash of Vannila
How to Prepare:
I found this recipe on atkinscenter.com
but have made some changes, it was called 'Crepes with Curried
Seafood Filling'. Mix all ingredients well. Making sure to get all
the lumps out, til the batter is thin and smooth. Melt some of
butter in fry pan of your choice, over medium heat. Add a small
amount of batter, while turning the pan around to evenly coat the
bottom. Cook until it is lightly browned, about 1 minute. Flip over
to finish cooking other side. Yummy! Would also work without spices,
Splenda, and vanilla, to use as tortilla. Please e-mail me with any
questions. elliottp1130@hotmail.com
No-Crust Sausage Casserole
Serves:4 to 6
CarbsPerServing:Unknown, but very few
Prep Time:20-25 minutes
Effort:Easy
Ingredients:
1 lb. ground sausage (browned)
Sliced sharp cheddar cheese (approx. 4-6 oz.)
Shredded sharp cheddar (approx 1 1/2 cups)
10 eggs beaten w/ 1/4 cup half & half1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1 teaspoon salt
How to Prepare:
Line bottom of 10 X 13 pan with sliced cheese. Mix sour cream with
paprika, dry mustard, and salt. Spread over cheese. Crumble browned
sausage evenly over sour cream mixture. Pour beaten eggs on top of
sausage. Top with shredded cheese to taste. Bake at 325 for approx.
45 minutes for glass dish. (This recipe can be halved and baked in
an 8 X 8 pan for 30 minutes if only serving 2 people.)
Pickled Eggs / Red Beet Eggs (PA Dutch)
Serves:varies
CarbsPerServing:minimal
Prep Time:30 mins
Effort:Easy
Ingredients:
2 cans of beets w/juice (sliced, whole, etc)
5 packets (or more to taste, you can add more later) Splenda
1 C water
3/4 C cider vinegar
3 bay leaves
2 tsp mustard seed
1.5 tsp salt
1 tsp ground cinnamon
1 tsp whole allspice
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp celery seed
1 doz small peeled and cooked hard cooked eggs
How to Prepare:
Put all ingredients except the eggs into a sauce pan. Bring to a
boil. Simmer for 10 minutes. COOL COMPLETELY. (If you don't and add
the eggs, you will get a totally inedible egg). Refrigerate for two
days. Then enjoy!
Note: I have left out ingredients I didn't have at various times.
I've substituted Coleman's mustard powder for the seed, omitted
allspice, celery seed, etc. And they've been fine.
If the solution after cooled tastes too vinegar like, add more
splenda to cut the vinegar taste.