Low Carb Recipe For Five Carb Peanut Butter Brownies

Everyone deserves a treat every once in a while. Knowing that this low carb recipe for peanut butter brownies has only 5 grams of carbohydrates makes it easier to feel less guilty.
Sometimes we still crave something sweet, different, or just a reminder of the old lifestyle. This recipe allows us to still stay committed to our low carb way of life. It contains no high carb wheat flour, or any sugar. Using protein powder, actually increases its nutritional value!
This is a quick low carb recipe. It is made in two separate layers, but only cooked once, so there is no waiting for each layer to cook. Baked in only 15 minutes. Try it today!
First Layer
5 tbsp butter 1/4 cup cocoa 2 eggs 1/4 cup milk or cream 1/4 cup water 1 tsp vanilla 1/4 cup sugar substitute 3/4 cup whey protein powder 2 tbsp oat flour 1 tbsp baking powder
Second Layer
1/4 cup peanut butter 2 tbsp butter 2 tbsp sugar substitute 1 egg 2 tbsp whey protein powder
In the microwave at medium heat, melt butter and cocoa together, 30 seconds at a time until well blended. Add eggs one at a time, blending after each one. Add milk, water, and vanilla. Mix well. In another bowl mix sugar substitute, protein powder, oat flour, and baking powder. Dry ingredients to wet ingredients, until just blended. Pour batter into 8 inch square greased pan.
Beat together peanut butter, butter, sugar substitute, egg and protein powder until well blended Spoon this mixture over the first layer already in the pan.
Bake at 350 for only 15 minutes. Do not over bake!
Per serving (makes 16 servings) 5 g carbs, 1 g fiber, 12 g protein.
Add almonds, walnuts, or even chocolate chip to this recipe. Make it your own!
Have fun, try something new!

Low Carb Recipes is a blog that will help you and your family in planning to eat a low carb diet. A collection of Free Low Carb Recipes and Videos as a way of improving health. Breakfast, Lunch, Dinner, and Snack Ideas. New recipes are added Everyday. All Recipes are are from 0-30 Grams per Serving. Come check our delicious Sweet Potato Hash.

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Thai Chicken Coconut Curry Sauce Recipe

this is yet another recipe i have found to be fabulous, the recipe was gotten from shelley,and i have reproduced it here for your viewing and salivating pleasure.
ok,lets go.

I have realized that I have a very fond place in my heart for most curry dishes. It seems that they are more popular then ever these days, and I love to make and eat them often. I have tried several that are on the www but have found that I have not enjoyed them very well so I have created my own. I hope that you will find this to be a simple recipe and that you will enjoy it as much as I do.
Ingredients you will need:
Chicken about 3-4 breast,
Onions 1 small sliced like fajita cut,
Red Bell Pepper 1/2 julienned sliced,
1/2 Can of Straw Mushrooms,
1/4 Cup of Matchstick Carrots,
1/4 Cup of Snow Peas.
**For the Sauce:
1 Can of Coconut Milk,
2 Tablespoons of Sugar,
1 28 oz Can of Tomatoes Diced,
1 Yellow Can of Curry Paste,
3 Tablespoons of canola oil,
1 Toe of Fresh Garlic and Ginger,
1/4 Cup of Fresh Cilantro,
Pinch of Salt and 2-3 Tablespoons of Corn Starch in about the same amount of water to make a slurry.

First you will get your sauce ready so you can let it simmer down after all of the ingredients are added. You will take a large sauce pan and add your oil and garlic and ginger over a low heat until you start to smell the aroma of them. Then add your Coconut milk and your tomatoes and curry and stir. Then add your sugar, salt and heat it up to about a simmer. When the sauce is warm add your slurry to thicken and then add your fresh cilantro and turn the heat on low and just let it hang out until your other ingredients are ready.

Chicken- You will want to cook your chicken. You can sauté it or bake it with a little salt pepper and paprika if you prefer. If you are going to sauté it you will need a little bit of oil in the pan preferably canola oil. It is a mono-saturated fat and it has a higher smoke point than olive. Get it to a golden brown in the pan and let hang out in the pan covered or in the oven on its lowest setting until done. To bake it you will add salt pepper and paprika and bake on 350 for about 15 minutes or until done. You do not want to overcook it because it will be dry.

Vegetables- You will want to get all of them washed and cut and ready to add the the sauce. I would sauté them in the pan that the chicken was cooked in to get the flavor from the chicken. When the vegetables are warm you will add them to the chicken. First i would add the onions and get them translucent and then I would add the carrots and bell peppers. I would add the mushrooms and the snow peas at the very last and give them a toss or two, and call them done.
**Rice/Starch- If you want to make some rice for this dish and you want to keep it more on the healthy side I recommend a brown rice if you prefer. The dish is fine without the rice but if you are trying to make sure you get your grains in for the day I say go for it.
When ready to serve if you are using rice and it to a serving dish and pour the sauce around the rice. Add your vegetables an top and the chicken to top of the veggies and serve. If you are not using rice add the vegetables to the sauce and stir. You will them add all of the sauce with veggies to a serving dish and the chicken will go on top of the sauce. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
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BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPING

This is another type of buffalo chicken wings for your enjoyment.
enjoy it.

-----CHICKEN WINGS-----
6 tablespoons Butter
1/4 cup Hot pepper sauce
Vegetable oil -- for frying
18 Chicken wings (about 3lb) -- disjointed with tips
-----BLUE CHEESE DIPPING SAUCE-----
1/4 pound Blue cheese -- roquefort or
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
ds Hot pepper sauce
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.
2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F.
Fry wings in batches without crowding until golden brown, 10 to 15
minutes.
Drain on paper towels.
3. Brush wings with spicy butter and serve warm, with blue cheese
dipping sauce.
Sauce:
In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the
mayonnaise until blended. Add remaining ingredients and whisk to blend
well. Cover and refrigerate until serving time.

WING-DING

Chicken wings -- tips removed
saved for stock!)
1 7/8 pints Peanut oil
3/4 cup Chili sauce -- commercial (hei
3 tablespoons Lemon juice
3 tablespoons Vinegar
1 1/2 tablespoons Prepared yellow mustard
1 1/2 tablespoons Worchestershire sauce (lea & -- perrins)
3/8 cup Onion -- finely chopped
3/4 cup Green bell pepper -- finely ch
3/4 teaspoon Salt
3/4 teaspoon Black pepper -- ground
3/8 teaspoon Cayenne pepper
Make sauce by combining all ingredients except the wings & Peanut oil.
Allow to marinade about 1 hour in the 'fridge. Split the chicken wings
into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve
with the sauce on the side.

Zesty Orange Barbecued Chicken Wings

This is a very interesting recipe to try.Easy

What You need.
12 Chicken wings -- tips removed

-----MARINADE-----
1/3 cup Chili sauce
1/4 cup Orange marmalade
1 tablespoon Red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Prepared mustard

Cut each wing in half; place in large resealabe bag.

Add marinade ingredients; seal bag. Turn bag to coat wings.

Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.

Heat oven to 375~.

Drain chicken, reserving marinade.

Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.

Do Carbohydrates Make You Fat?

Well, there is a great deal of misunderstanding and mis-information out there about carbohydrates।
सो इ सव थिस अर्तिक्ले व्रित्तें बी अ वेइघ्त लॉस एक्सपर्ट एंड इ देसिदेद तो reproduce आईटी हियर.
Thanks to Atkins, people have the mistaken idea that if they eat carbohydrates they will get fat। Here are some carbohydrate myths exploded, plus a few facts about Carbohydrates you might not know!




First of all it is important to know that there are two kinds of carbs, Simple and Complex. Another way of describing them are Starches or Sugars. The Starches are things like pasta, potatoes, bread etc. while the sugars are sweet consist of sugar (the sort you buy in packets, and find in sweets, chocolate, cakes etc) honey and fruit.
The difference is in the way they are absorbed by the body. Complex (or Starch) carbohydrates need to go through our system and be digested before they can be absorbed by the body and used as fuel. They therefore have a high 'satiety' value - in other words, they make us feel fuller for longer, and give us a nice slow energy release.
Simple (or Sugar) carbohydrates are the opposite - they take virtually no digestion and are taken up almost immediately by the body as fuel - thus, they give us an instant, short energy rush.
The problem with carbohydrates comes when people eat too much of the Simple kind. It is easy to eat too much Sugar carbohydrate, partly because the energy rush it gives us doesn't last long and so leaves us low in energy and needing another 'fix', and partly because the sweet taste leaves us craving more. When we eat high amounts of Simple carbohydrates our insulin has to work overtime to keep our blood-sugar levels even, and this can lead to diabetes. Sugar, and things high in sugar like sweets, biscuits, pop, cakes etc. also provides energy in a very concentrated form (sugar is 100% carbohydrate whereas potatoes, for example, are only 30% carbohydrate) so it is easy to consume a lot of calories in a relatively small amount of food, and of course this can lead to weight gain. Some scientists say that if sugar was discovered nowadays, it would be banned substance!
Complex carbohydrates on the other hand, tend to be big, bulky, and contain a lot of water and fibre (like potatoes and cooked pasta) so you would have to eat a lot before you consumed enough to cause weight-gain.
Why do we need carbohydrates? Well they are the bodies 'fuel'. Our central nervous system, brain, liver, kidneys and muscles (including the heart) cannot function without glucose, which is what carbohydrates become once they have been broken down by the body. People who do not eat enough carbohydrate (for example, people following the Atkins diet) can suffer hallucinations because the brain is not getting adequate fuel, and also liver and kidney damage.
If you starve yourself of carbohydrates then you will lose weight, but you do this by artificially creating a state called ketosis - a condition where the body cannibalises cell tissue to artificially produce glucose - the substance occurring naturally in carbohydrates.
Yes, if you follow Atkins you will lose some fat, but you will also lose a substantial amount of muscle tissue and risk harming your internal organs.
So how much should you eat? Well the World Health Organisation recommends that 60% of your entire diet should consist of carbohydrates. Of this 60% only 20% should be Simple carbohydrates (and this includes sugars found in fruit).
So...Carbohydrates। Yes, too much of the wrong kind can make you unhealthy and fat, but carbohydrates are an absolutely vital staple in our diets. Just try to stick to the Complex kind and cut down on that sugar!

Donna Watmough lives in Norfolk, UK. She is a highly qualified and experienced Nutritionist and Exercise Counseller, specialising in Weight Loss. She is also highly in demand as a Freelance Journalist and Motivational Speaker. She runs her highly successful business, Live...Diet & Fitness, along with her husband Bill, who is a Personal Trainer. Please visit her website at http://www.norfolk-nutrition-weight-loss.com/ - You can email her at donnakwt@aol.com
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Crunchy Parmesan Chicken Wings

4 pounds Chicken wings
1/2 cup Flour
1/2 teaspoon Paprika
1/4 teaspoon Salt and pepper
4 Eggs
2 cups Parmesan cheese -- freshly gra
1/2 cup Dry bread crumbs
1 teaspoon Each dried basil and oregano
Remove tips from chicken wings and reserve for stock if desired; separate
wings at joints.
In a shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano.
Dip wings into flour mixture, then into eggs, then into cheese mixture,
pressing firmly. (Wings can be prepared to this point, placed on rack,
covered and refrigerated for up to 4 hours.) Arrange wings on greased
rimmed baking sheets. Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp.
This can make about 60 pieces.

Crispy Honey Wings

3/4 cup honey
1/4 cup white worcestershire sauce
1/2 teaspoon ginger
3 pounds chicken wings
Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from
medium coals, 20-25 minutes, brushing frequently with honey mixture and
turning after 10 minutes, until done.
NOTE: If you can't find white worcestershire sauce, the dark colored variety can be used instead.

CRISPY ORIENTAL CHICKEN WINGS

1 1/2 pounds chicken wings -- disjointed
1 medium egg
1/2 cup soy sauce
2 tablespoons garlic powder
1/4 teaspoon ginger powder
1 medium onion -- finely diced
2 cups finely crushed corn flakes
Mix together the egg, soy sauce, garlic powder and ginger powder. Set aside.
On wax paper, mix together crushed corn flakes and diced onion. Dip each
wing in soy sauce mixture, then roll in corn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or
until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. This recipe can yield 24 appetizers.

Broiled Chicken Wings

Broiled Chicken Wings

1 pound chicken wings
3 tablespoons lemon juice
3 tablespoons soy sauce
1/8 teaspoon onion powder
salt -- to taste
pepper -- to taste
1 tablespoon honey
1 tablespoon catsup

Remove tips from wings; cut wings into 2 pieces, and place in a shallow
dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken.
Cover and marinate wings in refrigerator several hours or overnight. Drain
chicken wings, reserving 1 tablespoon marinade; place wings on a
foil-lined broiler pan. Sprinkle with salt and pepper. Combine reserved
marinade, honey, and catsup, stirring well; brush half of mixture on
chicken wings. Broil 6 to 7 inches from broiler for 7 minutes. Turn and
brush with remaining sauce; broil 7 additional minutes.

BLUE CORNMEAL CHICKEN WINGS

BLUE CORNMEAL CHICK WINGS

1/4 cup Lime juice
1/4 cup Oil
1/2 teaspoon Crushed red pepper
10 Chicken wings -- about 2 lb
2 tablespoons Margarine or butter
1/2 cup Blue or yellow cornmeal
2 tablespoons Flour
1/2 teaspoon Salt
1/2 teaspoon Ground cumin
1/8 teaspoon Pepper

You need a large glass or plastic bowl for this. mix the lime juice, the oil and red pepper in the bowl.Cut each chicken wing at joints to make 3 pieces. Discard the tip. Cut off and discard any excess skin.

Place wings in oil mixture and stir to coat. Cover and refrig 3 hours,
stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake
remaining ingredients in plastic bag or mix in bowl. Shake wings in
cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes.
Turn. Bake until golden brown, 20 to 25 minutes longer.

Blue Cheese Dip

Blue Cheese Dip

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

This recipe is very easy to prepare, just place everything in a food processor and process till smooth. Chill.
Serve with celery sticks and Buffalo Chicken Wings.
Hum yummy yummy.

BEAUJOLAIS-GLAZED CHICKEN WINGS

BEAUJOLAIS-GLAZED CHICKEN WINGS

3 pounds Chicken wings -- tips removed at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine -- (additional)
3 Cloves garlic -- mashed
2 tablespoons Ginger root -- chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest -- grated
1 tablespoon Orange zest -- thin julienne

For garnish

1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange juice, red wine, garlic and gingerroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
2. Line a baking pan with foil. Coat a cooking cooking spray and place rack in baking pan.
3. Drain chicken and arrange on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T Stir until jelly is melted.Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze.Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool minutes. Can be baked up to a day ahead and reheated.
5. Arrange in overlap

AFRICAN CHICKEN WINGS

AFRICAN CHICKEN WINGS

Ingredients
FOR THE WINGS
· 4 Garlic cloves
· 2 Shallots
· 1 1/2 teaspoons Salt
· 1 tablespoon Chinese 5 spice
· 2 teaspoons Paprika
· 1 teaspoon Dried rosemary -- crumbled
· 1/2 teaspoon Cayenne -- or to taste
· 2 tablespoons Vegetable oil
· 4 pounds Chicken wings -- about 20-24
· Tips removed
FOR THE SAUCE
· 1/3 cup Natural style peanut butter
· 1/4 cup Canned cream of coconut --
· Well stirred
· 2 Garlic cloves -- chopped
· 1/4 cup Water
· 1/4 cup Red bell pepper -- chopped
· 1/8 teaspoon Dried hot red pepper flakes
Or to taste
· 1 teaspoon Soy sauce
· Coriander sprigs

Today’s recipe is the African chicken wings, usually made in some parts of Africa. It takes nothing less than 5 hours to make this, but the end result is usually rewarding. The chicken used in Africa has a little more taste and retains more flavors as compared to what obtains elsewhere.
THE WINGS:
To prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings. Toss and stir them until they are completely
covered with the marinade. Let them marinate, covered and chilled for 4
hours or overnight. Arrange the wings, skin side up, on the rack of a
foil lined large broiler pan and bake them in the upper third of a
preheated 425F oven for 25 to 30 minutes or until they are golden. The
wings may be prepared one day in advance, kept covered and chilled and
then reheated before serving.
THE SAUCE:
In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.
THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the coriander.

Cajun Chicken Wings

Cajun Chicken is very easy to make, all you need to prepare this tasty meal is listed below

12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

Cook the chicken wings in boiling water for about 10 minutes, this allows the chicken to defat.Drain and set aside to cool.Preheat your oven to 375 degrees.

Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.

Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.

Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.

The whole process takes about an hour.