Recipes Included On This Page Macadamia Crusted Roast Beef (Lo-Carb) Mango Peach Coconut Chicken Maple Orange Glazed Ham (Lo-Carb) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macadamia Crusted Roast Beef (Lo-Carb) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless rump roast -- (2 to 4 pounds) or round roast 3 1/2 ounces Macadamia nuts -- (1 jar) 3 tablespoons mayonnaise 1 tablespoon Italian dressing Rinse and coarsely chop Macadamia nuts. In a small bowl, combine chopped nuts, mayonnaise and Italian dressing. Mix the three into a paste. Coat the top of the beef roast with the mixture and press down firmly. Bake the roast at 400 degrees F. for the specified time for desired doneness. I always put a thermometer in my roast, after the first hour I check it every 10 minutes until it reaches the desired doneness I want. If you do a round roast do not cook done. Take it out of the oven when thermometer reads between medium and medium well. Let rest 15 minutes before slicing. Cover roast for last 30 minutes to keep the nuts from browning too much. Just a trace of carbs per serving. Contributed to the FareShare Gazette by Pat; 19 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 27g Fat (91.6% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Fat. * Exported from MasterCook * Mango Peach Coconut Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts 8 ounces concentrated mango juice 1 tablespoon seasoned salt 7 tomatoes -- (chopped) 4 basil leaves 1 tablespoon hot pepper sauce -- (1 to 2 tablespoons) [add to taste] 1 tablespoon brown sugar 1/2 teaspoon salt 1 tablespoon olive oil 1/2 cup shredded coconut 1/2 cup Jardine's Peach Salsa or similar brand Steamed white rice Thoroughly coat the chicken breasts with hot sauce mixed with seasoned salt. Marinate covered in the refrigerator for one hour. Mix in a sauce pan: mango concentrate, chopped tomatoes, basil, brown sugar and salt. Bring to a boil while stirring, cover and simmer for 5 minutes. In large frying pan, heat olive oil; fry chicken until well cooked. Add cooked sauce from above and simmer for 3-4 minutes. Sprinkle lightly with shredded coconut and top with peach salsa. Place on a platter of steamed rice. Serves four people. Contributed to the FareShare Gazette Recipe Challenge by Gary; 3 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 586 Calories; 31g Fat (48.1% calories from fat); 62g Protein; 13g Carbohydrate; 2g Dietary Fiber; 186mg Cholesterol; 1587mg Sodium. Exchanges: 8 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Maple Orange Glazed Ham (Lo-Carb) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds fully cooked ham -- spiral cut, boneless or regular type ham 1/2 cup DaVinici Sugarfree Maple Syrup [healthfood store] 1/2 cup DaVinci Sugarfree Vanilla Syrup or French Vanilla Syrup [from healthfood store] 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons cider vinegar 1 teaspoon prepared mustard 3 tablespoons sugarfree orange marmalade fruit spread Combine syrups, spices, vinegar, mustard and marmalade in a medium bowl. Stir well to mix. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Pour about 1/2 cup mixture over ham and bake. Bake uncovered, in a 325-degree F. oven for 1 1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees F., basting with the glaze during the last 45 minutes of baking. Let ham rest 15 minutes before carving. Serves 16 1.6 grams carbs per serving Contributed to the FareShare Gazette by Pat; 12 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (19.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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