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28. OAMC-Low Carb Collection

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This is the most complemented meat I have EVER made on the BBQ - everyone went crazy for it on Memorial Day - it is delicious, succulent and addictive!! Watch out!

Recipe #124435

1 Reviews |  By Dancer^

We broiled these in the oven a few weeks ago. They turned out great, but took about 10 minutes longer to cook. We are having them this week on the bbq. I cut back on the salt to 1/4 tsp.

Recipe #123540

A great low carb snack! These are not as rich or as moist as traditional brownies but they really satisfy those "baked goods" cravings.

Recipe #125814

MMMMM! Low carb AND easy to boot!

Recipe #97849

25 Reviews |  By Tish

It's nice to have some refried beans you can pull out of the freezer for a side with your Mexican meals without opening a can with all the extra fat. One side serving is 1/2 cup, which also makes about 4 tacos or burritos These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Take the time and make these ahead. You won't be sorry!

Recipe #107760

1 Reviews |  By jeffy

Looking for something different and saw it on sale. Has become a regular at our house.

Recipe #123192

Quick and easy! Enjoyed by kids and grown-ups alike. When you're looking for something tastier than plain burgers. My own creation.

Recipe #74532

9 Reviews |  By ~jb4~

This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious.

Recipe #66808

13 Reviews |  By Tish

A little surprise will greet you when you bite into these succulent burgers hot of the grill. You can make each recipe ahead of time and refrigerate the burgers for 24 hours or freeze them, tightly wrapped for 1 month

Recipe #62317

I had some beautiful large mushrooms and wanted to make them with a cheesy filling.

Recipe #76913

Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main

Recipe #121088

A quick and easy grilling recipe. Cooking time is approximate.

Recipe #121737

Recipe #3772

7 Reviews |  By Kim D.

I've often put shredded cooked chicken in my migas or breaksfast tacos, so when I started the South Beach Diet I came up with this recipe. The egg cups can be made ahead of time and refrigerated, then heated just before serving. I like mine topped with Cholula hot sauce!

Recipe #125214

2 Reviews |  By JillAZ

This is just a delicious marinade. It comes from the cookbook 'Pacific Fresh' which is one of my favorite cookbooks. You can find bottled chili sauce near cocktail sauce in the market. I grilled this and served it with red potatoes done on the grill and a green salad. I hope you enjoy it!

Recipe #125030

This recipe hails from Light & Tasty. The Contributors' name is Margaret Ford from S.D. I did not make changes to her recipe ingredients-only the prep-cook, which worked well for us. To be aware the Maple syrup taste did not shine through-and I only used 1 tsp. of the smoke additive and to us it was prononouced enough. My DH really liked this, since regular sausage upsets his stomach

Recipe #151368

6 Reviews |  By Tish

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Recipe #107474

I have a good friend who fixes these for church potluck dinners. He gets up early to make a large pan and he never has any leftover. So easy and cheap! I toss everything in a ziploc bag the night before, and they will fall apart when cooked. These can be placed in a ziploc bag with the dressing marinade and frozen, then simply defrost overnight in the refrigerator and cook as usual.

Recipe #97695

Well, I made these up using our favorite ingredients. Ground pork is sometimes less expensive than ground beef. We have also had this with ground turkey and ground chicken. Everyone who has had them says that they are moist and flavorful. They are also easy to make! I usually make 4, we eat 2 and I freeze 2 to cook later. Enjoy! Let me know what you think of these :) .

Recipe #53692

2 Reviews |  By Bec

From "Taste/the Best of Taste," compiled recipes published in the Taste section of The Minneapolis Star, 1972.

Recipe #124615

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