MAIN DISH: SHEPHERD'S PIE WITH CAULIFLOWER TOPPING(click here to print)

Recipe Ingredients for Shepherd's Pie with Cauliflower Topping

3/4	lb.  lean ground beef
1/2	onion, chopped
1	clove garlic, minced
1	carrot, chopped
1 1/2	teaspoons tomato paste
1/2	cup beef broth
1 1/2	(use 1/8tsp xanthan gum for low carb)
1/2	cup frozen green beans
1/4	cup frozen peas
6	cups cauliflower florets
2	ounces neufchatel cheese
1/4	cup cream
1	teaspoon olive oil
1/4	teaspoon salt
1	ground pepper to taste

Recipe Directions for Shepherd's Pie with Cauliflower Topping

1. Brown meat.
2. Stir in onions, garlic . Cook 5 minutes.
3. Add tomato paste, broth and xanthum gum
4. Bring to a boil, stirring constantly.
5. Add beans and peas and cook to thaw.
6. Transfer to casserole dish. Top with mashed cauliflower.
7. Bake at 350o for 30 minutes.
8. Mashed Cauliflower
9. Cook cauliflower florets until very tender. Using a potato masher, mash the cauliflower with the cream cheese, milk, olive oil, salt and pepper until smooth and creamy.  4 servings; 9.9 carbs

*caloriecount.about.com*

VEGETABLE SIDE DISH: CAULIFLOWER BROCCOLI BAKE(click here to print)

CAULIFLOWER BROCCOLI BAKE
2 lbs cauliflower florets
broccoli
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
Preheat oven to 350 degrees.
Steam cauliflower & broccoli florets until tender.
While cauliflower & broccoli steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower & broccoli and add to cheese mixture.
Stir cauliflower, broccoli and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
*adventuresofalazygirl.com

MAIN DISH: EGGPLANT CREPES(click here to print)

EGGPLANT CREPES WITH ROASTED TOMATO SAUCE
(From my own personal recipe collection)

2 eggplants (about 8 to 9 inches long) cut lengthwise into 18 (1/4 inch thick) slices
Nonstick olive oil cooking spray
1 package(10 ounces) frozen chopped spinach, thawed and pressed dry
1 cup ricotta cheese
1/2 cup Parmesan cheese (shredded from a block)
1 1/4 cups (5 ounces) shredded Gruyere cheese (shredded from a block)

Prepare Roasted tomato sauce(recipe to follow) or Use Ragu no sugar added pasta sauce

Set oven temperature to 425 degrees. Arrange eggplant on nonstick baking sheets in single layer. Spray both sides of eggplant slices with cooking spray. Bake eggplant 10 minutes, turn and bake 5 to 10 minutes or until tender. Cool. Reduce oven temperature to 350 degrees.

Combine spinach, ricotta and Parmesan cheese; mix well. Spray 12 by 8 inch pan with cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices, beginning at short ends. Place rolls, seam side down in baking dish.

Cover dish with foil. Bake 25 minutes. Uncover; sprinkle with Gruyere cheese. Bake, uncovered, for 5 minutes or until cheese is melted.

    Serve with roasted pepper sauce.   serves 4 to 6

ROASTED PEPPER SAUCE

20 ripe tomatoes (cut in half)
3 tbs. olive oil, divided
1/2 tsp. salt
1/3 cup minced fresh basil
1/2 tsp. black pepper

Preheat oven to 450 degrees. Toss tomatoes with 1 tbs. oil and salt. Place cut sides down, on nonstick baking sheet. bake 25 minutes or until skins are blistered.  remove skins. Cool. Process in food processor along with remaining 2 tbs. oil basil and pepper.  Makes about 1 cup. If seeds remain, you can put sauce through a fine sieve to remove them.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

MAIN DISH: TURNIP SHEPHERD PIE(click here to print)

Turnip Shepherd Pie
1 pound small turnips(peeled and cut into 1/2 inch cubes
1 pound lean ground turkey
1/2 cup crushed fine pork rinds
1/4 cup chopped onion
1/4 cup sugar free ketchup
1 egg
1 tsp. Lawry's seasoning salt
1/2 tsp. black pepper
1/2 cup half and half
1 tbs. butter
1 tbs. chopped fresh parsley
1/3 cup sharp cheddar cheese
*For Rutabaga Shepherd's Pie, use 1 pound rutabaga in place of turnips.

Preheat oven to 400 degrees. Place turnips in a large saucepan; cover with water. Cover and bring to a boil. Reduce heat to medium. Simmer for 20 minutes or until fork tender.
Mix turkey, crushed pork rinds, onion ketchup, egg, seasoning salt, and pepper. Pat on bottom and side of a 9 inch pie pan. Bake 20 to 30 minutes or until turkey is no longer pink. Blot with paper towel to remove any drippings.
Drain cooled turnips. Mash turnips with electric mixer until smooth, blending in half and half and butter. Season to taste with additional salt and pepper. Fill meat shell with turnip mixture, sprinkle with parsley, then cheese. Return to oven until cheese melts. Garnish as desired. Garnish as desired. Serves 4

Nutritional Values for this recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

BREAKFAST: SAUSAGE VEGETABLE FRITTATA(click here to print)

Sausage vegetable Frittata

5 eggs

1/4 cup cream

2 tbs. grated Parmesan cheese

1/2 tsp. dried oregano leaves

1/2 tsp. black pepper

1 (10 ounce) package skinless link sausage

2 tbs. butter

1 small zucchini sliced (about 1 cup)

1/2 cup sliced green onions with tops

3/4 cup shredded Swiss cheese

Whisk eggs in medium bowl; stir in milk; Parmesan cheese oregano an pepper. Set aside. Cook sausage in large skillet over medium heat until browned turning occasionally. Drain off any drippings. Remove sausage from skillet and cut into 1/2 inch lengths. Melt butter in same skillet. Add zucchini,  and onions; cook and stir over medium heat until tender. Top with sausage, then Swiss cheese. Pour egg mixture over vegetable mixture. Stir gently to combine. Cook, without stirring, over low heat 8 to 10 minutes or until center is almost set. Remove from heat. Let stand 5 minutes before cutting into wedges, serve hot. Serve with salsa if desired.  refrigerate leftovers. serves 4 to 6

Nutritional Values for this recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

BREAKFAST: MINI SAUSAGE QUICHES(click here to print)

MINI SAUSAGE QUICHES

1/2 cup butter, softened

3 ounce cream cheese, softened

1 cup flour

1/2 lb. Italian sausage

1/2 cup shredded swiss cheese

1 tbs. chives or green onion tops, chopped finely

2 eggs

1 cup half and half

pinch of cayenne pepper

pinch of salt

Beat together butter and cream cheese. Blend and mix in flour until you form a dough. Place in refrigerator for 1 hour. Roll into 24 balls Spray muffin tins with Pam. Press balls into 24 mini muffin tins. Crumble sausage and cook in a frying pan until browned. Drain fat. Place a teaspoon full of sausage into each muffin tin. Top with some shredded swiss cheese and chives. 

Whisk together eggs, half and half, pepper and salt. Pour over sausage mixture in muffin tins. Bake 20 to 30 minutes at 375 degrees.  Makes 24; 8 carbs

Recipe submitted by Edith Weil 

SOUPS: STUFFED PEPPER(click here to print)

Delicious Stuffed Pepper Soup

Ingredients:

• 1 lb. lean ground beef (or drained ground beef--important that it's drained)
• 3 T extra virgin olive oil 
• 2 green bell peppers, finely chopped
• 1 small onion, finely chopped
• 4 cloves of garlic, finely minced
• 1 1/2 C diced tomatoes (about 2 medium tomatoes)
• 5 T tomato paste 
• 1 small head cauliflower, steamed and riced (may sub one bag of frozen florets)
• 2 T brown sugar substitute (I used sugar free maple syrup)
• 32 oz. beef stock or broth
• 1 T Worcestershire sauce
• 1/2 tsp. onion powder
• 1/4 tsp. red pepper flakes
• 2 tsp. salt (or to taste)
• 1/2 tsp. black pepper

Directions:

1. In a large pot or dutch oven, sauté the onion, green peppers, garlic and olive oil until the onions are slightly translucent and peppers softened up. 

2. Add in the ground beef and sauté it with the vegetables until it's cooked through and chopped up well. 

3. Add in the tomato paste, diced tomatoes, onion powder, red pepper flakes, salt, brown sugar substitute and pepper and stir well until tomato paste is dissolved and evenly distributed.

4. Pour in the beef stock and stir well. Bring mixture to a simmer over medium-low heat. Add in riced cauliflower. 

5. Simmer soup for 15-20 minutes. If it becomes too thick, add water 1/2 cup at a time to thin the broth back out. Serve. Enjoy!

Makes about 8 servings of soup. 8 carbs

*www.cutthewheat.com*

*

MAIN DISH: CHICKEN STEW (click here to print)

CHICKEN STEW WITH TURNIPS AND MUSHROOMS

Time: 45 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts , trimmed
• 1/2 teaspoon salt , divided
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil , divided
• 2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
• 8 ounces sliced cremini mushrooms
• 1 medium onion , sliced
• 2 cloves garlic , minced
• 1/2 cup dry white wine
• 4 cups chopped kale
• 3 cups reduced-sodium chicken broth
• 1 teaspoon fresh chopped rosemary
• 1/2 tsp. xantham gum
• 3 tablespoons water

Directions

1. Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.
4. Meanwhile, mix xantham gum  and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining 1/4 teaspoon salt.

Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.
serves 6; 8 carbs
*www.diabeticconnect.com*

DESSERTS: STRAWBERRY FILLED CHOCOLATE CREPES(click here to print)

STRAWBERRY FILLED CHOCOLATE CREPES

These strawberry filled chocolate crepes are a great addition to any brunch!

Ingredients

• 5 eggs, beaten
• 1/3 cup almond flour
• 1 1/2 TBS unsweetened cocoa powder
• 1 tsp vanilla
• 2 TBS honey (honey tree sugar free found at Walmart)
• 2 cups quartered strawberries
• 3/4 cup sugar-free whipped cream
• 1/4 cup plus 2 TBS sugar-free chocolate syrup

Directions

1. Whisk the eggs, vanilla and honey together.
2. Add the almond flour and cocoa powder and mix well.
3. Heat a small skillet over medium heat.
4. Spray with non-stick cooking spray and pour a little of the batter in; about 1/4-1/3 cup. Tilt the skillet around until it coats the whole bottom and is very thin.
5. Cook for about 1-2 minutes or until the edges get dry. Flip and cook about 30 more seconds and remove from the skillet.
6. Finish the remaining crepes (there should be 6 total).
7. Fill each crepe with a heaping quarter cup of strawberries. Top each with 2 TBS of whipped cream and drizzle with 1 TBS chocolate syrup

6 crepes; 13 carbs for 1 filled crepe

*diabeticconnect.com*

MAIN DISH: PORK PAILLARDS WITH CAPERS(click here to print)

Pork Paillards with Caper Butter Sauce

4 boneless pork chops
8 tbs. unsalted butter, softened
2 tbs. olive oil
1/2 cup finely chopped onions
1/2 cup chicken broth
2 tbs. lemon juice
2 tbs. capers
salt and pepper
Place pork chops on a plastic-covered work surface and cover with another piece on plastic wrap. Pound pork chops to 1/2 inch thickness. Place a large saute pan over medium heat. Add 4 tbs. butter and swirl until melted. Add the pork chops and saute for 3 minutes. Turn and saute an additional 3 minutes. Remove from pan and transfer onto serving plates. Add olive oil add onions to pan. Saute for 5 minutes scraping bits off the bottom of the pan. Add chicken broth to pan and continue scraping the bits to release the flavor. Let reduce until thick and syrupy about 5 minutes. Reduce heat to low. Add remaining butter and stir until melted. Add lemon juice and capers. season with salt and pepper. Spoon sauce over pork chops. Garnish with lemon slices.

Nutritional values for  this recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

BREADS: SPINACH BREAD(LOW CARB)(click here to print)

Spinach Bread (Low Carb)

Butter
1 (10 inch) package frozen chopped spinach, thawed and drained
4 large eggs, beaten
1/4 tsp. crushed garlic
salt and pepper

Preheat over to 400 degrees. Butter or spray with Pam an 8 by 8 inch glass baking dish. Mix together spinach, eggs, and garlic. Season with salt and pepper Pour into prepared pan. Bake or 15 minutes or until mixture is set. Allow to cool slightly. Cut into 4 inch squares. Use a spatula to remove squares from pan. Refrigerate or freeze until ready to use.

Variation: to make a whole loaf of this bread, triple the ingredients and pour into a well buttered loaf pan. Place loaf pan on a baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need; wrap well and freeze extra slices.

Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

MAIN DISH: SOUTHWESTERN EGGS(click here to print)

Southwestern Eggs-In-A-Pan Casserole
1 pound chorizo sausage, casing removed and meat crumbled
1 large onion chopped
6 ounces mushrooms, sliced, about 1 cup
1 cup drained, fresh salsa
1 cup sour cream
6 large eggs
1 cup shredded cheddar cheese
3 tbs. cilantro, chopped
Brown sausage in a large skillet, about 5 minutes. Add onion and cook for 5 more minutes. Add mushrooms. Cook for an additional 5 minutes. Blend drained salsa and sour cream together. Add to sausage mixture. Bring mixture to a simmer; then crack 6 eggs on top. Cover pan and cook on low heat for 8 minutes. Add shredded cheese, replace cover an cook for 4 minutes more. Season with salt and pepper. Sprinkle with cilantro and serve

Nutitional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

DESSERTS: CHERRY CHOCOLATE TRIFLE(click here to print)

Cherry Chocolate Trifle
butter for greasing pan
2 ounces unsweetened baking chocolate
5 tbs. unsalted butter
3 large eggs, separated, at room temperature
1/4 cup plus 1 tbs. Splenda
2 tsp. vanilla
1/8 tsp. baking soda

Preheat oven to 400 degrees. Butter the sides and bottom of a jelly roll pan. Line the pan with parchment paper. Butter the parchment paper. Set pan aside. Place chocolate and butter in a small heavy-duty saucepan. Over low heat, stir until chocolate and unsalted butter have melted. Place egg yolks in a medium mixing bowl. Beat on high speed until light and pale in color, about 8 minutes. Add 1/4 cup Splenda, vanilla, and baking soda. Beat for 1 minute. Fold egg yolk mixture into chocolate mixture.
Place egg whites in a clean medium stainless steel bowl. Beat on high speed until frothy. Add remaining tablespoon of Splenda. Continue to beat until egg whites form stiff peaks. Stir one third of the white mixture into chocolate mixture. Carefully fold remaining egg white into chocolate mixture until combined. Spoon batter into prepared pan. Bake for 8 to 10 minute until firm. Cool completely. To assemble the trifle, cut up cooled chocolate trifle cake into 1 inch pieces. and place into the bottom of a 2 1/2 quart glass bowl. Top with thawed 16 ounce bag of frozen cherries, drained with juices reserved. Top with Whipped Cream. For decoration, sprinkle on some grated unsweetened chocolate over whipping cream

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

MAIN DISH: CHEESY TUNA NOODLE CASSEROLE(click here to print)

Cheesy Tuna "Noodle" Casserole Ingredients:http://generositiesoftheheart.blospot.com

• 3 cans of chunk light or albacore tuna in water (15 oz.)
• 2 medium zucchini, spiralized  or sliced into pasta-sized shapes (I used a Veggetti spiralizer)
• 2 C broccoli florets, chopped relatively small and microwaved or steamed for about 5 minutes. 
• 2 C cauliflower florets, chopped relatively small and microwaved or steamed for about 5 minutes.
• 2 C + 1/4 C shredded sharp cheddar cheese
• 1/2 a small onion, finely chopped
• 2/3 C heavy whipping cream
• 1 1/3 C almond milk, unsweetened 
• 1 T arrowroot powder (4 carbs---for less carbs use 1/2 tsp of xanthan gum )
• 1/2 tsp. garlic powder
• 1/4 tsp. red pepper flakes
• 2 T butter
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 T olive or coconut oil
• 1 tsp. chopped parsley (optional)

Directions:

1. Preheat oven to 350 degrees. 

2. In a large sauce pan, melt butter over medium heat. Add in chopped onions and sautee for just one or two minutes, then add in arrowroot powder. Use a spatula to create an onion-containing roux until the rue is a nice golden brown.

3. Pour in the cream and almond milk into the pan and whisk until well mixed. Allow mixture to get hot and begin to bubble along the sides of the pan. Once that happens, turn heat to low. 

4. Stir in garlic powder, red pepper flakes, parsley and salt, then add in 2 C shredded cheese. Use your spatula and stir the mixture constantly until a thick sauce is created. You shouldn't see any shredded cheese in the sauce and the sauce shouldn't stick too much to your whisk--that's how you'll know it's done. Set the sauce aside (I moved my pan toward the back of my stove top to the oven vent to keep it warm). 

5. In a large pan, sauté the spriraled or sliced zucchini in olive or coconut oil over medium heat for about five minutes, or until the zucchini becomes more tender. Remove from heat. 

6. Drain tuna cans. Combine zucchini, broccoli, cauliflower and tuna in a large casserole dish and stir until everything is evenly mixed. 

7. Pour cheese sauce over the top of the vegetable and fish mixture. Stir lightly to assure that everything is evenly coated. 

8. Top the casserole with 1/4 C shredded cheese and bake for about 20-25 minutes or until mixture is hot and bubbly and cheese on top is golden. 

9. Let casserole stand for 10 minutes before serving. 

Makes about 6 servings. 

NUTRITION: (1/6th recipe): 335 calories, 7 g carbs, 3 g fiber (4 g net carbs), 24 g fat, 24 g protein 

*cutthewheat.com*

MAIN DISH: ITALIAN PIZZA SKILLET(click here to print)

Italian Pizza Skillet

Ingredients:

• 1 lb. fresh mild or hot Italian sausage, casings removed
• 5 oz. pepperoni, sliced very thick (about 20 thick slices)
• 1 green and 1 red bell pepper, sliced 
• 1/2 small onion, diced
• 6 oz. fresh mushrooms (if desired)
• 6 oz. black olives (if desired)
• Handful of sliced banana peppers (if desired)
• 1/3 C fresh parmesan cheese
• 1/2 C shredded mozzarella cheese
• 1/2-3/4 C dry white wine
• 2 T olive oil
• 1 tsp. dried basil (or 3 T fresh chopped basil)
• 1/4 tsp. garlic powder (or 1 T chopped fresh garlic)
• 1 T tomato paste 
• 2 tsp. balsamic vinegar (optional)

Directions:

1. Place olive oil, onions and garlic in a pan (I used a dutch oven) over medium heat. Sautee for a minute or two.

2. Add in the sausage, crumbling it up as it cooks. About halfway through the sausage cooking, add in the pepperoni slices. Continue to cook for about 10 minutes over medium heat. 

3. When the sausage is all brown, add in the mushrooms, peppers, olives, banana peppers, basil and vinegar. Stir well.

4. Cook the mixture well. It's OK if some sticks to the bottom of the pan (that's flavor, baby!). 

5. When the veggies have softened and most of the water from the vegetables has evaporated, turn heat to medium-high and deglaze pan with white wine (I used a Pinot Grigio). Stir well and cook wine down mostly, then add in the tomato paste. Stir well to distribute the tomato paste. 

6. Add in the parmesan, then continue to simmer the mixture over medium high heat for about two minutes, or until the cheese melts. 

7. Turn heat to low and top mixture with shredded mozzarella. Allow to melt, then serve. 

Makes 6 servings. 3g net carbs per serving.

*cutthewheat.com*

BREADS: IRISH SODA BREAD(click here to print)

Irish Soda Bread
Ingredients
Wet Ingredients: ...
3 large eggs (165 grams)
1/4 cup white chia seeds, ground if possible for a lighter loaf
2 teaspoons unfiltered apple cider vinegar
2 tablespoons coconut oil, melted

Dry Ingredients:
1 1/4 cups almond meal, or a bit more if needed
1/2 teaspoon baking soda
1/2 teaspoon unprocessed salt
Optional sweetener such as 3 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
1 tablespoon caraway seeds
1/4 cup pumpkin seeds
2 teaspoons nutritional yeast, optional for buttery taste
Handful pumpkin seeds to sprinkle on top of bread
Instructions
1.Preheat oven to 350°F. Line a baking tray with parchment paper.
2.Crack the eggs into a food processor or mixing bowl. Stir in the chia seeds, vinegar, and coconut oil. Allow the mixture to sit for at least 15 minutes to thicken.
3.In a separate mixing bowl mix together the dry ingredients: almond meal, baking soda, salt, sweetener, caraway seeds, pumpkin seeds, and nutritional yeast, if using.
4.Put the dry ingredients into the wet ingredients and mix well. If the dough seems too loose, stir in a bit more almond meal until the dough is the texture of thick cooked oatmeal.
5.Flour your hands well with almond meal. Roll the dough into a smooth ball and place on the baking tray.
6.Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool before slicing.
Variation: Irish Soda Bread with Green Onions:
7.Add 1/2 cup chopped spring onion greens to the batter just before baking. Pulse them in, or fold them into the dough. Then bake as directed.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
*janeshealthykitchen.com*

BREADS: 100% BUCKWHEAT BREAD (PALEO DIET)

--THIS IS NOT A LOW CARB RECIPE--THIS IS NOT A LOW CARB RECIPE, BUT IS ALLOWED ON PALEO ********






Some of you who already follow me, know that Buckwheat is a great substitute for  noodles and breads.  Yes, they have carbs, but these carbs are not absorbed.  That's why it keeps your blood sugar stable.  Buckwheat is not a grain, it is a seed.  Anyways, here is a great link that shows you how to make 100% buckwheat bread.  You can also use this bread for French toast and sandwiches.  Give it a try!   ALWAYS CHECK YOUR BLOOD SUGAR AFTER 2 HOURS TO MAKE SURE YOUR READING IS UNDER 140.  IF IT IS OVER 140, DELETE THIS RECIPE FROM YOUR RECIPE FOLDER!

http://www.thebreadkitchen.com/recipes/gluten-free-buckwheat-loaf-recipe/

SOUPS: KALE SOUP(click here to print)

KALE SOUP
1 bag of baby kale
4 1/2 cups chicken stock
2 tbs butter
1/2 tsp. use a low carb thickener like xanthan gum)
3/4 cup cream
salt, pepper
Heat stock to boiling; add kale, Boil about 15 minutes. Drain kale, reserve liquid. Finely chop kale. Melt butter in saucepan. blend in xanthan gum Thin with stock and cream. Add kale. Boil for a few minutes. Mix. Season with salt and pepper  

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

SOUPS: COLD CUCUMBER(click here to print)

COLD CUCUMBER SOUP



2 cucumbers, diced
1 cup plain nonfat yogurt
1/2 cup ice
1/4 cup olive oil
1/4 cup fresh parsley
2 tbsp fresh mint
2 tbsp fresh basil
1/2 tsp dried dill or 3 tbsp fresh
juice from 1 lime
1/2 tsp salt
1/4 tsp black pepper
optional: 2 oz blue cheese
fresh herbs for garnish

Place all ingredients into the bowl of a food processor or good blender. Process until smooth. Adjust salt and pepper to taste. Chill if not serving immediately. Garnish with additional herbs and/or blue cheese.  serves 4; 10 net carbs
*24/7 lowcarbdiner*

APPETIZER: BACON, CELERY, CHEESE BALLS(click here to print)

Keep these in your refrigerator for a quick snack:
BACON, CELERY, CHEESE BALLS
combine 1 cup crisp bacon broken into bits
with 1/2 cup finely chopped celery, , and 1- 3 ounce package cream cheese. add just enough mayonnaise to bind. Shape into balls and roll in crushed walnuts
Keeps up to 2 weeks in your refrigerator

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

MAIN DISH: TACO STUFFED ZUCCHINI BOATS(click here to print)

Taco stuffed Zucchini boats
2 large zucchini
1 tbsp. olive oil
2 cloves garlic, minced...
1 tbsp. chili powder
1 tbsp. onion powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. smoked paprika
1/2 tsp. cayenne (or less if you prefer your filling milder)
1 (8-ounce) package  1 pound browned ground turkeyfried and crumbled)

2 jalapeño peppers, seeded and diced(optional)
1 large tomato, diced
1/4 c. vegetable broth
3/4 c. Monterrey Jack or Mexican blend cheese, divided
Salt and pepper to taste
Cilantro, lime wedges, sour cream, pork rinds, hot sauce, and other taco fixins for serving

Preheat oven to 400ºF.
Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides or use them for something else.
Heat oil in a large skillet over medium-high heat. Add garlic and spices (chili powder through cayenne). Cook until fragrant, about 1 minute, stirring often. Stir in the browned turkey meat, , jalapenos and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
Fill each zucchini half with the browned turkey mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet, cover with foil, Bake for 35 minutes or until until the zucchini are tender.Serve with cilantro, lime wedges, and other taco-y things. 4 servings Tip: Cut a slice off the bottom of the zucchini so they won't tip over in the baking sheet. serves 4; 11 carbs

Recipe submitted by Edith Weil

COOKIES(UNBAKED) COCONUT FAT BOMB(click here to print)

COCONUT FAT BOMB(LOW CARB)
1 cup softened unsalted butter
1 cup half and half...
recipe calls for 5 cups of Splenda; I used 1 1/2 cups
6 tbs. unsweetened cocoa powder
2 tsp. vanilla extract
5 tbs. Smuckers natural peanut butter
1 bag (24 ounce) Bob's red mill shredded unsweetened coconut TIP: I would add a half a bag first and then mix it together. If its still soft, add more coconut until you get it solid enough to hold together when rolled into a ball.

on low speed of your mixer, combine the butter, half and half, sweetener, and cocoa. Beat until well blended. Pour the mixture into a medium size saucepan and boil for 2 minutes or until it becomes smooth on low heat.
Remove the saucepan from heat and add the vanilla, peanut butter, and coconut. Mix by hand until well blended. Using a 1/2 ounce scoop or tablespoon, drop the dough onto a piece of parchment paper. Refrigerate 3 hours before serving. Store chews in frig. 24 chews; 2.0 net carb

Recipe submitted by Edith Weil

SLOW COOKER: BEEF ROULADEN IN A CROCK POT(click here to print)

BEEF ROULADEN IN A CROCK POT serves 6
1-1/2 pounds round steak
1/4 cup stone ground mustard
6 slices bacon...
2 onions, chopped
1 green bell pepper, chopped
2 dill pickle spears, chopped
1/4 cup  roll in coconut flour for low carb
3 tablespoons butter

1-1/2 cups beef stock or broth
1/2 cup sour cream
 1/2 tsp. xanthan gum for low carb
Salt and pepper to taste
Preparation:

Cut round steak into six pieces. Place between sheets of plastic wrap and flatten with a rolling pin. Spread each piece with some mustard and set aside.
In large skillet, cook bacon until crisp. Remove bacon and drain on paper towel; crumble and set aside. In drippings remaining in skillet sauté onion until tender, about 5 minutes. Add bell pepper and cook for 2 minutes. Remove onions and bell pepper from pan with slotted spoon. Combine with bacon and pickles in a medium bowl.
Divide mixture among beef pieces and roll up. Tie with kitchen string. Dredge each roll in 1/4 cup flour; shake off excess.
Add butter to skillet; brown beef rolls, about 1-2 minutes on each side. Place carrots in bottom of 4-6 quart slow cooker. Top with beef rolls as they brown. Pour beef broth over all. Cover and cook on low for 6-7 hours until carrots are tender and beef is very tender. Remove beef rolls from crockpot; carefully remove kitchen string. Remove carrots from crockpot using slotted spoon.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

SALAD: VEGETABLE LAYER SALAD(click here to print)

This is a layered salad. It looks really nice in a glass bowl or a trifle bowl.
and only 5 carbs per serving
24-HOUR VEGETABLE LAYER SALAD
4 cups torn iceberg lettuce, romaine, or spinach...
1 cup sliced fresh mushrooms, broccoli flowerets, or frozen peas

2 hard cooked sliced eggs
6 slices bacon, fried crisp, and crumbled
1/4 cup swiss or cheddar cheese
1/4 cup thinly sliced green onions
3/4 cup mayonnaise
1 1/2 tsp. lemon juice
1/2 tsp. dried dillweed

place lettuce in a 3 quart salad bowl or trifle bowl. Layer atop lettuce in the following order: mushrooms, broccoli, peas, , eggs, bacon, 1/2 cup of the cheese, and green onions. For dressing, in small bowl combine the mayonnaise, lemon juice and dillweed. Spread dressing over top of salad. Spread dressing over top of salad sealing to the edges. Cover and chill for up to 24 hours. Before serving toss to coat vegetables. 6 to 8 servings. 5 carbs.  Tip:  I like to add 1 packet of Splenda to the dressing

Recipe submitted by Edith Weil

SLOW COOKER: ITALIAN MEATLOAF(click here to print)

SLOW COOKER ITALIAN MEATLOAF
WHAT'S NEEDED
•Olive oil in a spritzer bottle, or non-stick cooking spray
•2 pounds extra lean ground sirloin (or bison)...
•2 large eggs
•1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out
•1/2 cup freshly grated Parmesan cheese
•1/2 cup fresh parsley, finely chopped, plus extra for garnish
•4 cloves freshly minced garlic
•3 Tablespoons balsamic vinegar
•1 Tablespoon dried oregano
•2 Tablespoons minced dry onion
•1/2 teaspoon sea or Kosher salt
•1/2 teaspoon ground black pepper
•
FOR THE TOPPING

•1/4 cup ketchup or tomato sauce (sugar free)
•1/4 cup shredded or 2-3 slices mozzarella cheese
•2 Tablespoons fresh parsley chopped
HOW TO MAKE IT
1.Line a large (6 quart or larger) slow cooker with strips of aluminum foil. Spray the foil with olive oil or non-stick cooking spray.
2.In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected.
3.Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker.
4.Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted.
5.To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

Nutritional values for this recipe:http://caloriecount.about.com/cc/recipe_analysis.php

*itsyummi.com*

GRILLING:GREEN BEANS(click here to print)

Grilled Green Beans
8 oz green beans
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp garlic powder...
1/2 tsp kosher salt (optional)
pepper to taste
parmesan cheese

Directions
1. Mix all ingredients except the Parmesan cheese in a large Ziploc bag. Let flavors marinate for 10 minutes or so.
2. Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill skillets or a cast iron skillet if you are worried about losing beans through the cracks.)
3. Remove beans from heat, sprinkle with Parmesan cheese. Easy!  4 g. carbs

Recipe submitted by Edith Weil

MAIN DISH: MOCK MASHED POTATOES (click here to print)

"MOCK MASHED POTATOES recipe from the food network
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic...
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

MAIN DISH: FRIED RICE (click here to print)

FRIED RICE
- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1 cup diced cooked broccoli
- 3-4 garlic cloves, minced...
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP coconut aminos
(recipe adapted from Irene of GetUFit)
1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Next add diced broccoli
3. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
Enjoy adding in your favorite protein and veg. Possible add-ins:  broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

DESSERTS: CHOCOLATE LOVERS SPONGE CAKE(click here to print)

CHOCOLATE LOVERS SPONGE CAKE




1-1/2 cups softened unsalted butter
1 cup vanilla protein powder
3 cups artificial sweetener
1 cup flaxseed meal
1 1/2 cups unsweetened cocoa powder
1 1/2 tsp. baking powder
3 eggs
2 tsp. vanilla extract
3 ounces(3 squares) unsweetened baking cocolate

Preheat overn to 350 F. In a bowl with electric mixer on medium cream together the butter, protein powder, 2 cups of the artificial sweetener, flaxseed meal, cocoa, baking powder, eggs, vanilla and 1 cup water. Beat until well blended.
   Pour the batter into a greased, nonstick 10 inch baking pan, filling it about 3/4 full. Bake for 20 to 25 minutes. Remove from the oven and allow to cool on the counter.
   While the cake is cooling, melt together the chocolate and 1 cup of the artificial sweetener in a microwave. Do not let overcook or burn.  Stir often.
Place the cooled cake on a large sheet of waxed paper. Pour the melted chocolate over the top and let set for 10 minutes. Store in a dry, airtight container.
12 servings; 2.0 net carbs

Recipe submitted by Edith Weil

                             

DESSERTS: BANANA CAKE(LOW CARB)(click here to print)

BANANA CAKE
1 cup softened unsalted butter
1 1/2 cups artificial sweetener
1 tsp. vanilla extract
1/2 cup chopped walnuts...

2 tsp. banana extract
5 eggs
2 cups almond flour
1 tsp. baking powder
Preheat oven to 350 F. With a hand mixer cream together the butter, artificial sweetener, vanilla, walnuts, banana puree, and eggs. Beat until smooth. In a separate bowl, mix the flour and baking powder. With mixer on medium, slowly add the dry mixture to the butter mixture. Beat until the batter is smooth with no lumps. Stir in chocolate chips if using. Pour the batter into an 8 inch greased, nonstick pan. Bake 45 to 50 minutes. Do not over bake. Store the cake in a dry, airtight container. 8 servings 2.6 carbs per serving

Recipe submitted by Edith Weil

MAIN DISH: CHICKEN WITH PEANUT SAUCE(click here to print)

Chicken with Peanut sauce
Marinade
2 cloves garlic, peeled and minced
1 tbs. extra virgin olive oil
1 tbs. coconut aminos.
1/2 tsp. curry powder
1 lb. partially frozen chicken breasts, skinless and boneless
8 (10 to 12 inch) bamboo skewers
8 cups chopped lettuce
1 cup sliced cucumber

Peanut sauce
1/2 cup coconut milk
4 tbs. rice wine vinegar
3 tbs. Smuckers Natural peanut butter
2 tbs. lime juice
1/2 cup tsp. chili paste
1/2 tsp. ginger root
1 tbs. xylitol (low carb sweeteber)
1/4 cup chopped cilantro
1/4 tsp. salt
mix the garlic, oil, soy sauce, lime juice, and curry powder in a bowl. Slice the chicken lengthwise into long, thin slices. Place the chicken in the bowl with the marinade cover, and refrigerate for at least 1 hour, stirring occasionally. Soak the bamboo skewers in water for at least 30 minutes. Toss the lettuce and cucumbers in a large bowl and refrigerate.
While the chicken is marinating make the peanut sauce. combine the coconut milk, vinegar, peanut butter, lime juice, chili paste, ginger root, xylitol, cilantro and salt in blender and blend until smooth. Thread the chicken slices onto the skewers, working the skewer in and out along the strip. Baste both sides with marinade. Preheat the broiler(or grill) to high and cook the chicken for 3 minutes on each side or until golden brown.
To serve, divide lettuce and cucumbers among 4 serving plates, place 2 skewers on each and drizzle with peanut sauce.
4 servings: 10 carbs

Recipe submitted by Edith Weil

APPETIZER: SAUSAGE AND CREAM CHEESE MUFFIN(click here to print)

SAUSAGE AND CREAM CHEESE MUFFIN


1/2 cup almond flour
1/2 cup golden flax meal
2 tsp baking powder
1/4 tsp salt
4 eggs
1 tbsp olive oil
1/3 cup shredded Monterey Jack cheese
1/2 lb pork sausage (bulk)
4 oz cream cheese

In a medium bowl, combine almond flour, flax meal, baking powder and salt. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Spoon half the mixture into 24 oiled mini muffin cups. Use the back of a spoon to press the batter flat. Bake at 350 degrees for 5 minutes and remove from oven.
 *24/7 lowcarbdiner.com    .6 carbs

MAIN DISH: GARLIC LIME CHICKEN(click here to print)

Garlic Lime Chicken

Garlic Lime Chicken
Serves 4

Ingredients:
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth

Directions:In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.

In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.

Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.

Nutritional Information:
Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.
*savingdinner.com*

ICE CREAM: LOW CARB PECAN PRALINE(click here to print)

A delicious low carb Pecan Praline flavored ice cream recipe that you can make at home!

Ingredients   LOW CARB PECAL PRALINE

• 2 cups Silk Protein + Fiber Almond Milk Original Flavor
• 1/2 cup heavy whipping cream
• 5 egg yolks
• 3 Tbsp granulated sugar substitute
• 1 tsp butter flavored extract
• 1/4 tsp caramel flavored extract
• 1/4 tsp kosher salt
• 1/4 tsp xanthan gum
• 1/4 cup chopped pecans
• 1 tsp butter
• 1/4 tsp kosher salt

Instructions

• Combine the almond milk and heavy whipping cream in a medium sized bowl. Microwave on high for 2 minutes. Stir in the egg yolks, sugar substitute, butter extract, caramel extract, kosher salt, and xanthan gum until smooth. Microwave on high for 30 seconds. Stir. Repeat this four more times or until thickened. Strain the mixture into a clean bowl and chill for 3 hours in the refrigerator (or 30 minutes in the freezer), stirring occasionally. Meanwhile, melt the butter in a small saute pan and add the pecans and salt. Toss and cook for 1-2 minutes until toasted. Cool. When your custard is completely cooled, pour into your ice cream maker and process according to the manufacturers instructions. Add the pecans in the final minute or so, when the ice cream is at soft serve stage. Serve immediately, or freeze in an airtight container until ready to serve.

Notes

Approx nutrition info per serving: 180 calories, 16g fat, 3g net carbs, 5g protein

2.5

*IbreathImHungry.com*

MAIN DISH:(PALEO) SOBA BUCKWHEAT NOODLE RECIPES(click here to print)

http://www.hakubaku.com

• Note:Researchers have discovered that special nutrients in buckwheat may contribute to blood sugar control. Buckwheat bran is an important natural source of quercetin and isoquercetin. Quercetin and isoquercetin are both powerful “a-glucosidase inhibitors” — meaning they prevent the digestion of carbohydrates and reduce their impact on blood sugar. A Chinese research team studied the blood-sugar-lowering effect of isoquercetin in mice with type 2 diabetes. Isoquercetin was administrated at doses of 50, 100 and 200 milligrams/kilogram (mg/kg) for 35 days. They found that fasting blood glucose concentration was decreased with the 200 mg/kg group the most efficiently compared with a diabetic control group. As an added bonus, there was a significant decrease in triglycerides and total cholesterol. Glucose tolerance was improved, and the immune-reaction of pancreatic islet beta cells (beta cells store and release insulin) was boosted. The research team concluded that isoquercetin helped regulate blood glucose level and lipids. They suggested that isoquercetin may be useful in the treatment of type 2 diabetes mellitus. - http://www.doctorshealthpress.com/food-and-nutrition-articles/try-pancakes-to-regulate-blood-sugar
• WWW.HAKUBAKU.COM

MAIN DISH: SPICY ORANGE BEEF(click here to print)

SPICY ORANGE BEEF
1 pound top sirloin or flank steak, partially frozen
2 tbs sherry
2 tbs. coconut aminos
2 tbs. coconut flour
2 tsp. vinegar
1 tsp sesame oil
1/4 tsp. red pepper flakes(or 1/2 tsp. If you like it spicy)
SAUCE
1 tsp. xantham gum

3 tbs. Splenda granular
2 tbs Briggs liquid aminos
2 tbs sugar free Smuckers orange jam
1 tbs. olive oil
1 medium onion, cut into 1/2 inch dice
2 small yellow peppers, cut into strips
1 cup sliced water chestnuts
2 green onions, chopped
Slice steak thinly across the grain. Place in medium bowl, add sherry liquid aminos and coconut flour and toss to coat meat. Set aside.
combine sauce ingredients in a small bowl. Set aide.
Heat wok or pan until hot. Add oil. When oil is very hot, add beef. It should sizzle. Stir fry for 4 minutes until no longer pink. Remove from wok. Add onion to wok and stir for 1 minute. add peppers and water chestnuts. Stir fry additional 3 minutes. Add sauce mixture..stir well. Add beef to hot sauce mixture. Toss in green onions. Stir just until beef is coated and serve. serves 4; carbs 12

Recipe submitted by Edith Weil

MAIN DISH: FISH TACOS(click here to print)

JUST BEACHY FISH TACOS
2 tbs lime juice
1/2 tsp. chili powder
1/2 tsp. salt
4 (4 ounce) cod fillets, or other white fish...
8 whole romaine lettuce leaves
1 large avocado, thinly sliced
1 cup chopped tomatoes
2 green onions thinly sliced
1 cup salsa
8 tbs. grated cheddar cheese
1 lime, cut into 4 wedges
Mix the lime juice, chili powder, and salt together in a bowl and pour over the fish. Cover and refrigerate for 10 minutes while preparing the vegetables.
Preheat the broiler with the rack set 3 or 4 inches from the heat. Spray broiler rack with oil spray. Broil the fish for 6 minutes. No need to turn if they are thin fillets. Break the fish into chunks. Using the lettuce like tortillas, place fish fillets in lettuce leaves and top with avocado, tomatoes, onion, salsa, and cheese. Squeeze lime juice over tacos for flavor.
serves 4; 14 carbs

Recipe submitted by Edith Weil

MAIN DISH: BAKED CHICKEN SALAD(click here to print)

BAKED CHICKEN SALAD
4 cups cooked chicken (diced)
1 cup mayonnaise (Hellmans)
1 cup whipping cream and 1/2 cup chicken broth
2 cup diced celery
1 can sliced water chestnuts
3 hard cooked eggs, chopped
1 tsp salt
1 tsp. minced onions
2 tbs. lemon juice
1 small jar of pimientos
1 cup pork rinds (crushed)
2/3 cup sharp cheddar (shredded)
1/3 cup almonds (chopped)

Combine first 10 ingredients in a large bowl. Place in a greased 9 by 13 inch glass baking pan. Combine crushed pork rinds, cheese and almonds. Chill overnight. Bake in 375 degree oven for 25 minutes or until heated through.  serves 8; carbs 10

Recipe submitted by Edith Weil

SALADS: JICAMA SLAW(click here to print)

JICAMA SLAW
1 10 ounce pkg. julienned carrots(5 medium carrots, peeled and cut in matchstick pieces
1 medium red bell pepper, cut into matchstick pieces
1 medium yellow bell pepper, cut into matchstick pieces
1 medium orange bell pepper, cut into matchstick pieces...
1 medium green bell pepper, cut into matchstick pieces
1 cup julienned Jicama(about one medium, peeled and cut in matchstick pieces)
1 medium onion, peeled and thinly sliced.
1 cup dry roasted peanuts, chopped
DRESSING:
Juice of one orange
Juice of one lime
2 tbs. canola or olive oil
1 tb. sesame seeds

In serving bowl combine all vegetables and stir to combine. In a small bowl combine the dressing ingredients. Add the dressing to the veggies and toss to coat. Before serving sprinkle with peanuts. 8 servings; 12 carbs

Tip:  the easiest way to cut veggies into matchstick or julienned pieces is by using a mandolin

Recipe submitted by Edith Weil

APPETIZERS: PALEO PIZZA POPPERS(click here to print)

PALEO PIZZA POPPERS
6 large eggs from happy pastured hens (room temperature)
1/3 cup blanched almond flour (I like Honeyville brand.)
4 tablespoons coconut oil (melted but not hot)
1/4 to 1/2 cup diced pepperoni (best sourced from pastured pigs)
1/4 cup diced sun-dried tomatoes (in oil or dried/rehydrated)
1/4 cup finely minced onion
2 large garlic cloves, finely minced
1/4 teaspoon unrefined salt
1 teaspoon minced fresh oregano OR 1/4 teaspoon dried oregano
1 teaspoon minced fresh basil OR 1/4 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes

Lightly whisk eggs in a bowl then combine remaining ingredients and incorporate well. Grease muffin tins well with bacon drippings or lard (from pastured pigs, of course) or ghee (if not severely intolerant of dairy). You can also use paper liners. The mix will fill 24 mini-muffins tins or make 9 or 10 regular sized portions.
Bake at 375 degrees for 10 – 12 minutes. Enjoy warm from the oven or freeze to reheat later.
If you can tolerate aged cheese, these are nice when topped with freshly grated parmesan cheese to give them a bit more pizza pizazz.   Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
*realfoodcarolyn.com*

ICE CREAM: WHITE CHOCOLATE RASPBERRY ICE CREAM(click here to print)

Raspberry Ice Cream made with part almond milk
Ingredients (makes 8 servings):2 ½ cups heavy cream
1 cup unsweetened almond milk...
½ cup Swerve Sweetener or other erythritol-based sweetener
4 large egg yolks
1 ½ ounces cocoa butter, chopped
½ tsp xanthan gum
3 tbsp vodka (optional, helps reduce iciness)
1 tsp vanilla extract
¼ tsp liquid stevia extract
1 ½ cups frozen raspberries

Instructions
1.Set a large bowl over an ice bath and set aside.
2.Combine cream, almond milk and sweetener in medium saucepan over medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.
3.Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
4.Cook until mixture reaches 180F on an instant read thermometer. Remove from heat and add chopped cocoa butter. Let stand one minute to melt, then whisk to combine.
5.Sprinkle mixture with xanthan gum and whisk vigorously to combine.
6.Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
7.Stir in vodka, if using, and stir in vanilla and stevia extract to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
8.Transfer half of the churned ice cream to an airtight container and swirl in half of the frozen raspberries. Transfer remaining mixture to the container and swirl in remaining berries.
9.Cover tightly and freeze until firm but not rock hard, about 1 hour.  original recipe:  8 servings; 5 carbs                     *alldayIdreamaboutfood.com*