Part 5 (1/2)

When they're all stuffed, sprinkle a little Parmesan cheese over them to make them look nice. Add enough water to just barely cover the bottom of the pan. Bake for 30 minutes. Serve warm.

Yield: About 40 pieces About 40 pieces Each with 1 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Two-Cheese Tuna-Stuffed Mushrooms Of all the stuffed mushrooms I've cooked or sampled, these are my absolute favorites.

pound (225 g) fresh mushrooms 1 can (6 ounces, or 170 g) tuna cup (60 g) shredded smoked Gouda 2 tablespoons (12.5 g) grated Parmesan cheese 3 tablespoons (42 g) mayonnaise 1 scallion, finely minced Preheat the oven to 350F (180C, or gas mark 4).

Wipe the mushrooms clean with a damp cloth and remove their stems.

Combine the tuna, Gouda, Parmesan, mayonnaise, and minced scallion and mix well.

Spoon the mixture into the mushroom caps and arrange them in a shallow roasting pan. Add just enough water to cover the bottom of the pan. Bake for 15 minutes and serve hot.

Yield: About 15 servings About 15 servings Each with 1 gram of carbohydrates, a trace of fiber, and 4 grams of protein.

Turkey-Parmesan Stuffed Mushrooms 1 pound (445 g) ground turkey cup grated (75 g) Parmesan cheese cup (115 g) mayonnaise 1 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic, crushed 1 teaspoon salt or Vege-Sal teaspoon pepper 1 pounds (670 g) mushrooms Preheat the oven to 350F (180C, or gas mark 4).

Combine the turkey, Parmesan, mayonnaise, oregano, basil, garlic, salt, and pepper, mixing well.

Wipe the mushrooms clean with a damp cloth and remove their stems.

Spoon the mixture into the mushroom caps and place them in a shallow roasting pan. Add just enough water to cover the bottom of the pan. Bake for 20 minutes and serve hot.

Yield: About 45 mushrooms About 45 mushrooms Each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.

Soy and Ginger Pecans I gave away tins of these for Christmas one year and got rave reviews.

2 cups (200 g) sh.e.l.led pecans 4 tablespoons (56 g) b.u.t.ter, melted 3 tablespoons (45 ml) soy sauce 1 teaspoon ground ginger Preheat the oven to 300F (150C, or gas mark 2).

Spread the pecans in a shallow roasting pan. Stir in the b.u.t.ter, coating all the nuts.

Roast for 15 minutes and then remove from the oven and stir in the soy sauce. Sprinkle the ginger evenly over the nuts and stir that in as well.

Roast for another 10 minutes.

Yield: 8 servings 8 servings Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.

Worcesters.h.i.+re Nuts I like to use this combination of nuts, but feel free to use just one or the other or to experiment with your own proportions.

1 cup (150 g) sh.e.l.led walnuts 1 cup (100 g) sh.e.l.led pecans 4 tablespoons (56 g) b.u.t.ter, melted 3 tablespoons (45 ml) Worcesters.h.i.+re sauce Preheat the oven to 300F (150C, or gas mark 2).

Spread the nuts in a shallow baking pan and stir in the b.u.t.ter, coating all the nuts.

Roast for 15 minutes and then remove from the oven and stir in the Worcesters.h.i.+re sauce.

Roast for another 10 minutes.

Yield: 8 servings 8 servings Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.

Smoked Almonds These are crunchy with a nice kick!

1 pound (455 g) almonds 3 tablespoons (42 g) b.u.t.ter 2 teaspoons Cla.s.sic Barbecue Rub (page 486, or use purchased rub) 2 teaspoons salt 2 teaspoons liquid smoke Preheat the oven to 300F (150C, or gas mark 2).

Lay a big flat roasting pan over a burner and melt the b.u.t.ter in it.

Stir in the seasonings, making sure they're blended into the b.u.t.ter.

Now add the almonds and stir until they're well-coated. Roast for 30 to 40 minutes. Store in an airtight container.

Yield: 12 servings 12 servings Each with 8 g protein; 8 g carbohydrate; 4 g dietary fiber; 4 grams usable carbs.

Blue Cheese Dressing Walnuts I originally wanted to make these with powdered blue cheese dressing mix, only to find that there is no such thing, at least not in my grocery stores. So I tried using liquid dressing instead. It didn't end up tasting a lot like blue cheese, but it did end up tasting really good.

4 cups (400 g) walnuts cup (120 ml) blue cheese salad dressing 1 teaspoon garlic salt Combine the walnuts and dressing in your slow cooker. Stir until the nuts are evenly coated with the dressing. Cover the slow cooker, set it to low, and let it cook for 3 hours, stirring once halfway through.

Stir in the garlic salt just before serving.

Yield: 16 servings 16 servings Each with 8 g protein, 4 g carbohydrate, 2 g dietary fiber, 2 g usable carbs.

Maple-Glazed Walnuts 3 cups (300 g) walnuts 1 teaspoons ground cinnamon 1 tablespoon (14 g) b.u.t.ter, melted teaspoon salt 2 teaspoons vanilla extract [image]cup (78 ml) sugar-free pancake syrup [image]cup (8 g) Splenda, divided Put the walnuts in your slow cooker.

In a bowl, mix together the cinnamon, b.u.t.ter, salt, vanilla extract, pancake syrup, and 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 9 servings Each with 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. a.n.a.lysis does not include polyol in sugar-free syrup.

Dana's Snack Mix You can buy sh.e.l.led 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 2 cups (75 g) of low-carb garlic croutons along with the seeds and nuts.

6 tablespoons (84 g) b.u.t.ter 3 tablespoons (45 ml) Worcesters.h.i.+re sauce 1 teaspoons garlic powder 2 teaspoons seasoned salt 1 teaspoon onion powder 2 cups (560 g) raw, sh.e.l.led sunflower seeds 2 cups (560 g) raw, sh.e.l.led 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 250F (120C, or gas mark ).

In a small pan, melt the b.u.t.ter and stir in the Worcesters.h.i.+re sauce, garlic powder, seasoned salt, and onion powder.

In a large bowl, combine the seeds and nuts. Pour the melted b.u.t.ter 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 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.

Ranch Mix 2 cups (450 g) raw, sh.e.l.led pumpkin seeds 2 cups (450 g) raw, sh.e.l.led 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 teaspoon garlic powder Preheat the oven to 350F (180C, 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 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.

Pepitas Calientes 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!