BellaOnline Forums Food and Wine Low Carb Low Carb Charity Cookbook Project !

We are actively looking for recipes for a low carb charity cookbook project! Every person who donates a recipe will get a name and URL credit line beneath their recipe in the cookbook. This cookbook will never be sold for profit. It will always be sold for charity reasons. The current recipient will be the Red Cross to help promote Haiti.

I'll be selling this from my LisaShea site, because it will have multiple authors. All ebooks on BellaOnline need to be single-author for legal reasons. Even so, I will need each person who contributes to sign a simple contract giving me rights to run your recipe in the ebook.

Please post recipes here if you are interested! Once we gather up 20 recipes I will start the first version of the ebook, and we will go from there!

Turkey Spinach Skillet Dinner

One pound ground turkey
One box or bag of frozen spinach (14 to 16 oz), thawed & drained well.
one medium onion, diced
2 cloves garlic, crushed
1 cup Parmesan cheese
a few red pepper flakes (optional, to your taste)
dash of nutmeg (optional)
salt & pepper to taste

Brown the onion in olive oil in a big skillet. Add ground turkey when the onion turns translucent and cook until done, breaking up the turkey as it browns. Add spinach, garlic, nutmeg and red pepper flakes. Cook till the spinach is heated through. Season with salt & pepper. Remove from heat, stir in Parmesan cheese. To serve, just plate it up and add a bit of Parmesan for garnish.

You can use fresh spinach, too, but I always have frozen spinach in the freezer. I stock up when it's on sale.

This is one of my favorite one-dish suppers. It's quick & easy & very tasty. Plus, good for you! You can alter to suit your needs, using 1/2 pound of turkey if you want less meat, for instance.

Makes four generous servings.

I think I have a picture of this if you want, too, Lisa.

Acorn Squash Microwave Lasagna

Carefully cut the squash in half with a large knife, and scoop out the seeds.

- placed scooped out half facedown in a bowl with 1/4 cup water
- microwave six minutes
- score the squash meat with a knife
- sprinkle garlic spices into squash cup left behind by seeds
- sprinkle a tiny bit of hot sauce into cup
- pack mozzarella cheese into cup
- add cubes of tomato on top of the cheese, more garlic, and black pepper
- microwave two more minutes

Serve hot. Each squash half serves one.

Healthy Low Carb Snack: Hummus Pocket

In a wheat pita pocket, add the following:

-mustard, any kind
-a dab of mayonnaise
-finely shredded cabbage or fresh sprouts
- prepared hummus or freshly cooked garbanzo beans (aka chickpeas)

Place in microwave for 30 seconds. On removing, squeeze in tomato slices and sprinkle with black pepper and garlic powder.

Greek Salad

1 cucumber
1 red onion
3 tomatoes
2 cups chopped romaine lettuce
� cup kalamata olives
� cup feta cheese
1 Tbsp extra virgin olive oil
3 Tbsp lemon juice
pinch of salt, pepper, oregano, thyme & marjoram

Slice cucumber into cubes, and cut tomatoes into small wedges. Slice red onion into thin slices. Mix olive oil, lemon juice, salt, pepper and spices well, save this lemon herb dressing for later. Arrange the salad by first placing chopped romaine lettuce on the bottom. Top lettuce with bite-size cucumbers, onions, tomatoes and kalamata olives. Pour lemon herb dressing over the salad. Finish the salad by topping it with feta cheese. Enjoy!

Easy Yummy Vegetable Soup

3 cups of vegetable stock
2 cloves of garlic, minced
2 cups chopped onion
2 cups of chopped celery
2 cups of chopped carrots
1 can of stewed tomatoes
1 can of black or kidney beans
1 can of yellow corn
1 bay leave
2 tsp Herbes De Provence (mixture of rosemary, marjoram, thyme & savory)

Put all ingredients in a large crock-pot, mix well. Cook on high setting for 4 hours or low setting for 6 hours. Yields 10 servings. The soup stays well in the refrigerator for an entire week. It is a great, healthy and easy dinner solution for a busy weeknight.

Yes definitely photos would be great if anybody has them!

One of my *favorite* favorite dishes is the oriental salad, so I'll add that one in!

This has got to be one of my favorite salads of all time. You need to make it a few hours in advance, though, so plan ahead and enjoy!



Ingredients:
1 cucumber
3 Tbsp vinegar
3 Tbsp soy sauce
2 Tbsp vegetable oil
3/4 Tbsp Splenda
dash salt
dash white pepper
dash ginger

Cut the cucumber in half lengthwise. Use a spoon and scoop out the seeds so that each looks like a cucumber canoe. Now cut the cucumber horizontally into 1/4" to 1/2" half moons.

Put half moons into a bowl and add in all remaining ingredients. Mix. Put into a tupperware container, seal, and shake well to mix again. Put this in the fridge for a few hours to marinate.

You can eat the cucumber plain, or over your favorite salad mixings. This is supposed to make 2 servings, but I admit to eating the entire result myself quite happily. You can easily double this to make 4 servings.

Note that I use Kikkoman soy sauce which is 0g carbs. Other soy sauces have up to 1g per Tbsp to watch your labels!

Makes 2 servings
carbs per serving: 1.4g

Here is the pic for this recipe. I took it last time I made the soup for my own personal recipe collections at home... so glad I did.

Please let me know if you need a higher res one for the ebook.





Thanks, Cara

The larger the better, if you have a larger one please email it to me and I'll take it from there!

will do!