(WILL STUFF A SMALL ROASTER, DOUBLE OR TRIPLE THE RECIPE IF YOU WANT MORE)
1 3-4 OZ BAG OF PLAIN PORK RINDS, LIGHTLY CRUSHED
1 EGG, BEATEN
1/2 CAN OF CHICKEN BROTH
1/2 AN ONION, DICED
2-3 STALKS OF CELERY, DICED HERBS TO TASTE: I USE THYME AND SAGE
2-4 TBSP BUTTER
COOK THE ONIONS AND CELERY IN THE BUTTER.
TOSS WITH THE PORK RINDS.
POUR THE BEATEN EGG OVER THE RINDS, TOSS LIGHTLY
ADD UP TO 1/2 CAN OF BROTH, TO DESIRED CONSISTENCY.
BAKE AS FOR REGULAR STUFFING, IN A CASSEROLE OR IN THE BIRD.
THIS TASTES AND LOOKS LIKE "REAL" STUFFING!
Kathy's dressing
1 cup soy bake mix
1/4 cup vanilla protein powder
1 to 3 tsps poultry seasonong (taste)
3 jumbo eggs
1 tsp baking powder
1 pound sage sausage cooked and croumbled
1 cup heavy cream
1 small onion
celery (depending on taste)
1 can chicken broth
bacon grease
Mix dry ingredients with a whisk. Add eggs and cream. dump sausage in including any grease. Heat a spoonful of bacon grease in the skillet. whisk and pour into hot skillet. (I use a cast iron skillet) Bake at about 375 for twenty or so minutes until it is done.
While this is in the oven saute some onion (I used 1 small) and some celery (I used 2 ribs).
When the "bread" part is done, let it cool until it is touchable. Crumble into chunky sized pieces, add onions and celery and 1 can of chicken broth. Taste and see if you want to add more poutry seasoning. (I ued 2 teasponns in this step-- 3 for the whole process). Return to oven to heat through.
Spinach Salad Dressing
Dressing:
1/2 cup splenda
1/2 cup white vinegar
2 TBSP cooking oil
1 TBSP chopped green onions (scallions)
1 TBSP chopped parsley
1 TBSP chives
1 tsp. worscheshire
1 tsp. prepared mustard
cracked black pepper
1 ice cube
Mix ingred. Shake well and chill in refrigerator for hours. Pour over salad and eat.
Salad:
1 pound of spinach
2 boiled eggs (chopped)
6 slices of bacon (i used more)
Low Carb Flax Seed Muffins
6 T butter - melted
3 large eggs
1/4 cup whipping cream (or half and half)
Beat these 3 ingredients together, and then add:
1/2 cup Splenda (artificial sweetener)
1 T maple flavoring
1 T vanilla
Mix the following together and add to the above:
2 t cinnamon
1 t nutmeg
1/2 rounded t baking powder
1/2 rounded t baking soda
1 cup ground flaxseeds
1/4 cup soy flour or Atkin's Bake Mix
4 oz black walnuts, chopped (optional)
Put into 12 paper cupcake liners in a muffin tin and bake at 375 degrees for 15-20 minutes. You can also double the recipe and get 18-20 larger size muffins. These have been recommended as "very good with lots of fiber". About 4 carb per muffin but over 3 is in the form of fiber. Other flavorings have been tried - banana, pineapple or unsweetened coconut also taste great. These muffins freeze well, too.
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