Basic American dishes

Cheesecake

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Cheesecake

The earliest mention of cheesecake was by Greek physician Aegimus, who wrote a book on the art of making cheesecake. In 1912 James Kraft developed a form of pasteurized cream cheese. In 1928, he acquired the Philadelphia trademark and marketed pasteurized Philadelphia Cream Cheese. This cheesecake recipe utilizes Kraft’s invention. We hope you enjoy this quick and easy snack cheesecake recipe.

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Cheesecake
Cheesecake
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Course Snack
Cuisine American
Prep Time 2 Minutes
Cook Time 2 Minutes
Passive Time 5 Minutes
Servings
servings
Course Snack
Cuisine American
Prep Time 2 Minutes
Cook Time 2 Minutes
Passive Time 5 Minutes
Servings
servings
Cheesecake
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Instructions
  1. Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth.
  2. Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour.
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Pasta Sauce

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Pasta Sauce
Tomato Sauce
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Course Condiment
Cuisine American
Prep Time 10 Minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 10 Minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Tomato Sauce
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Instructions
  1. Heat the MCT oil over medium-low heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and Splenda. Stir to combine. Stir, cook for about a minute.
  2. Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
  3. Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.
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Tapioca Pudding

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Tapioca Pudding
Tapioca Pudding
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Course Side Dish, Snack
Cuisine American
Prep Time 5 Minutes
Cook Time 35 Minutes
Passive Time 1 Hour
Servings
servings
Ingredients
Course Side Dish, Snack
Cuisine American
Prep Time 5 Minutes
Cook Time 35 Minutes
Passive Time 1 Hour
Servings
servings
Ingredients
Tapioca Pudding
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Instructions
  1. In a saucepan, bring water to a boil.
  2. Whisk in tapioca pearls and continue to stir frequently for 17 minutes.
  3. Reduce heat to a low simmer.
  4. Whisk in milk, salt and stevia and continue to stir frequently for another 10 minutes. Pour into serving bowls and refrigerate covered until chilled.
  5. Makes 1 1/4 cups total.
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Chewy Low Carb Chocolate Chip Cookies

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Chewy Low Carb Chocolate Chip Cookies
Achieve Weight Loss Cookies
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Course Snack
Cuisine American
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Course Snack
Cuisine American
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Achieve Weight Loss Cookies
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Instructions
  1. Preheat oven to 325 degrees
  2. In large bowl, whisk together Carbquik, baking soda & salt.
  3. In separate bowl, whisk together melted butter and both sugar substitutes until no brown sugar lumps remain. Whisk in egg plus egg yolk and then vanilla. Mix until well combined.
  4. Mix wet ingredients into Carbquik mixture with wooden spoon or spatula. Dough will be softer than normal but thick. Stir in SF chocolate chips. Cover dough and place in refrigerator for 2 - 3 hrs or longer. Overnight is even better!
  5. Remove cookie dough from refrigerator and let soften slightly at room temp, about 10 mins. Roll into balls, about 3 Tbps is size (I used a med ice cream/cookie scoop to portion dough) and place on baking sheets lined with parchment paper or silicone mats. Balls should be slightly taller than they are wide to prevent too much spreading.
  6. Bake @ 325 degrees for about 12 mins. Remove from oven. Note: cookies may look slightly under baked. Let them cool on baking sheet for 10 mins. Then move to wire rack to cool completely.
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Spinach Salad

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Spinach Salad
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Course Salads
Cuisine American
Prep Time 5 Minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Course Salads
Cuisine American
Prep Time 5 Minutes
Cook Time 12 minutes
Servings
servings
Ingredients
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Instructions
  1. Boil egg for 12 minutes. Then immerse in ice bath. When cooled, peel. Cook bacon to desired crispiness in 0 calorie cooking spray.
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Baked Crab Casserole

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Baked Crab Casserole
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Course Main Dish
Cuisine American
Prep Time 15 Minutes
Cook Time 25 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 Minutes
Cook Time 25 minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x9 baking dish.
  2. Melt the margarine in a saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft.
  3. Place the onion and margarine in a bowl. Stir in the crab, mustard, and Worcestershire.
  4. Place the egg whites in a clean bowl. Beat on high speed with an electric mixer until the egg whites form soft peaks. Fold the egg whites into the crab mixture then transfer the mixture to the prepared baking dish.
  5. Sprinkle the top of the casserole with the Parmesan. Place the casserole in the oven and bake at 350 F degrees for 25 minutes or until puffy and golden brown.
  6. Remove the casserole from the oven and let cool for 5 minutes then cut into squares to serve. Serve hot.
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Banana Bread

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Banana Bread
Low carb, TASTEY Banana Bread
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Course Snack, Vegetarian
Cuisine American, Vegetarian
Cook Time 45 minutes
Servings
serving
Ingredients
Course Snack, Vegetarian
Cuisine American, Vegetarian
Cook Time 45 minutes
Servings
serving
Ingredients
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Instructions
  1. Preheat oven to 350. Spray loaf pan or line with parchment paper Combine Carbquick, baking soda & salt, set aside Cream softened butter & brown sugar substitute until creamy. Mix in beaten eggs just until combined. Add smashed bananas, mix well. Add dry ingredients to banana mixture on low or by hand until combined. Pour into prepared loaf pan and bake for approx. 45 mins @ 350. Bread is done when toothpick inserted in center of loaf comes out clean, Time may need to be adjusted depending on oven.
Recipe Notes

This is loaded with fiber. You can have 1 slice with a LP+FC if you want to include this in a meal.

For a snack, you may have the slice by itself or you may enjoy with 1 cup of an approved LP milk for a nice, satisfying snack!

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Hard boiled Egg

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Hard boiled Egg
Nutrition Facts
Hard boiled Egg
Amount Per Serving
Calories 74 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 212mg 71%
Sodium 70mg 3%
Potassium 67mg 2%
Total Carbohydrates 0.4g 0%
Sugars 0.4g
Protein 6g 12%
Vitamin A 8%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Servings
Egg
Product
Servings
Egg
Product
Nutrition Facts
Hard boiled Egg
Amount Per Serving
Calories 74 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 212mg 71%
Sodium 70mg 3%
Potassium 67mg 2%
Total Carbohydrates 0.4g 0%
Sugars 0.4g
Protein 6g 12%
Vitamin A 8%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Egg, Steak and Toast

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Egg, Steak and Toast
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Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Servings
serving
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Servings
serving
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Instructions
  1. Cook steak and egg to desired taste. Toast bread.
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Egg, Sausage and Toast

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Egg, Sausage and Toast
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Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Servings
serving
Ingredients
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Servings
serving
Ingredients
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Instructions
  1. Cook eggs to desired consistency with 0 calorie spray. Heat sausage patties in microwave according to package directions. Toast the bread.
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