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28. OAMC-Low Carb Collection

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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

This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]

Recipe #145074

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

Recipe #76913

I combined different spices to achieve what tastes almost as good, if not better than regular sausage. Be sure to use regular ground turkey (not ground turkey breast, which is too lean so it doesn't have enough moisture). UPDATE: After all the positive reviews, I decided to submit this to Taste of Home's Light & Tasty and they published it in the Dec/Jan 2008 issue. It's also in the Light & Tasty Annual Recipes 2008 Cookbook.

Recipe #100408

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

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

I like jerk chicken but often don't have all the exotic ingredients. This simplifies the mix by using dry italian dressing. Yummy on the Grill!

Recipe #33170

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

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

Recipe #3772

This is a turkey and beef burger. The addition of salsa, grated parmesan and Mrs Dash seasoning make these really moist and tasty.

Recipe #114560

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

2 Reviews |  By Bec

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

Recipe #124615

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

1 Reviews |  By jeffy

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

Recipe #123192

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

Recipe #121737

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

This is a great, filling recipe and I have been making it for years. It has a little kick to it, but add some cayenne pepper or jalapeños to the chili to turn the heat up!

Recipe #81541

MMMMM! Low carb AND easy to boot!

Recipe #97849

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