APPETIZERS: SESAME CRACKERS(click here to print)

• SESAME CRACKERS
• 
  
• 
  
• 
  
• 3 cups blanced almond flour
• 1 ½ teaspoons sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy
• 2 tablespoons olive oil

1. In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended
2. Separate dough into two halves
3. Line two large (12 x 16) stainless steel baking sheets with parchment paper
4. Place one half of the dough in the center of each lined sheet
5. Cut another piece of parchment paper and place it over one of the balls of dough
6. Roll dough out between the two pieces of parchment paper, until it is ? inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7. Cut the dough with a knife or pizza cutter into 2 inch squares
8. Bake at 350° for 10-12 minutes, until golden brown
9. Cool and serve

*www.elaine's pantry.com*

For nutritional values of this recipe, please go to this link:
http://caloriecount.about.com/cc/recipe_analysis.php   

COOKIES: LOW CARB CHOCOLATE CHIP COOKIES(click here to print)

LOW CARB CHOCOLATE CHIP COOKIES



1/2 cup butter, softened
1 tbs. Torani Sugar Free brown sugar cinnamon syrup (or more depending on how sweet you want this)
2 teaspoons vanilla extract ( I also add lemon zest)
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour or pecan flour (cookies will be dark)
1 1/4 cups chocolate chips of choice (HERSHEY'S dark chocolate and sugar free if you can find them)
2/3 cup toasted walnuts (optional)


Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter,  and brown sugar. syrup. Add the vanilla and lemon rind and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour or pecan flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon. Refrigerate dough for 1 hour.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day after they are baked.
*www.meaningfuleats.com*




3 carbs; 15 cookies,
For nutritional values of this recipe please go to this link:
http://caloriecount.about.com/cc/recipe_analysis.php   

MAIN DISH: CHILI WITHOUT BEANS(click here to print)

CHILI WITHOUT BEANS
2 1/2 pounds lean ground beef
1 large onion, diced
1 green pepper diced
4 stalks celery, sliced...
1 tbs. olive oil
2 tsp. crushed garlic
1 tbs. chili powder
1 tsp. black pepper
1 tsp. red pepper flakes
1 tsp. cumin
1 tsp. Lawrys seasoning salt
pinch of basil
pinch of tyme
1 (28 ounce can) tomato puree (sauce)
1 (28 ounce can) diced tomatoes
1 (16 ounce can) tomato juice

In large stockpot. brown ground beef, drain. In seperate pan, saute vegetables in oil and seasonings. When vegetables are tender and onion is translucent, blend in with the beef. Add canned items and allow to simmer at least 1 hour. . Yield 12 to 15 servings  8 carbs

Recipe submitted by Edith Weil

MAIN DISH: CHICKEN FAJITAS( click here to print)

CHICKEN FAJITAS
1/4 cup lime juice
1 garlic clove, minced
1 tsp. chili powder
1/2 tsp. ground cumin...
2 whole boneless skinless chicken breasts, cut into strips
1 medium onion, cut into wedges
1/2 medium sweet red pepper, cut into strips
1/2 medium yellow pepper, cut into strips
1/2 medium green pepper, cut into strips
1/2 cup salsa
low carb tortilla
1 1/2 cups shredded cheddar or monterey jack cheese
In small bowl, combine lime juice, garlic, chili powder, and cumin. Add chicken, stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 5 minutes or until crisp-tender. Stir in salsa. Serve. top with cheese. 6 servings; 5 carbs (without tortilla)

Recipe submitted by Edith Weil

BREADS: CAULIFLOWER BREAD STICKS(click here to print)

Cauliflower 'Bread' Sticks

1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste
1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown
Cut into bread sticks
Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil

DESSERT: LEMON SPONGE CAKE(click here to print)

LEMON SPONGE CAKE


1/2 cup heavy cream
1 cup almond  flour
1 1/2 tsp. baking powder
dash salt
3 eggs
6 to 8 packets of Splenda
2 tsp lemon extract

Preheat oven to 300 F. Scald cream and remove from heat. Sift flour, baking powder, and salt together. Beat eggs and Splenda thoroughly until tick and lemon colored. Blend in flour mixture just until smooth. Add warm cream and extract. Pour batter immediately into a 9 inch greased pan. Bake for 45 minutes, or until done. 8 servings; 7 carbs.

*Dr. Akins New Diet Cookbook 1994*

DESSERTS: MERINGUE PIE CRUST(click here to print)

4 egg whites
1 tsp. cream of tartar
pinch of salt
4 tsp. cream de cacao

Preheat oven to 250 F. Place egg whites, cream of tartar in a bowl. Beat together until frothy. Gradually add creme de cacao.  Continue beating until whites are stiff, glossy and stand in peaks. Grease a pie plate. Pour meringue into pie plate and form a crust with back of spoon. Bake for 1 hour.

Note: Eggs will beat better at room temperature, but separate better when cold. Separate them when cold, then let stand until they reach room temperature. Do not use a plastic bow.  Have a glass or metal bowl chilled along with the beaters.  Use electric hand mixer .  Total carbs is 7.4; servings 8

*Dr. Atkins New Diet Cookbook* 1994

VEGETABLE SIDE DISH: SPINACH STRATA(click here to print)

SPINACH STRATA

http://caloriecount.about.com/cc/recipe_analysis.php 
For nutritional value of this recipe go to link above

Spinach Strata
1/2 cup parmesan cheese
2 (10 ounce packages of frozen spinach) thawed, drained, and squeezed dry in a large colander
2 cups cottage cheese...
8 ounces monterey jack cheese, cubed
6 eggs, beaten
1/2 cup chopped onion
2 cloves garlic, crushed
4 tbs. sour cream
salt, pepper to taste

Mix ingredients together and pour into glass 9 by 13 inch baking pan. Bake 35 minutes at 350 F. Let stand 5 minutes before cutting. serves 8

Recipe submitted by Edith Weil

SALADS: MOCK POTATO SALAD(click here to print)

Mock Potato Salad
1 medium rutabaga
1/2 packet Spenda
1 tbs. lemon juice
1/2 cup chopped scallions
1 medium dill pickle chopped
1 minced celery
1 1/2 tsp. salt
dash or paprika
3/4 cup mayonnaise
4 hard boiled eggs, chopped
Pare rutabaga and cut into 4 pieces. Drop into boiling water and boil until tender(about 1/2 hour) drain well. cool. After rutabaga has cooled, dice so you have 2 1/2 cups. and place in salad bowl. Sprikle with Splenda and lemon juice. Add scallions, pickle, celery, salt, paprika and mayonnaise. Toss well. Fold in eggs. Chill before serving.
make 8 cups; 6 carbs
TIP: I also add 1/2 cup of sour cream to my potato salad

*Dr. Atkins new diet Cookbook* 1994

FLOURS(click here to print)

FLOURS

BEVERAGES: PUMPKIN LATTE(click here to print)

LOW CARB VERSION OF STARBUCKS PUMPKIN LATTE

 3/4 cup heavy whipping cream
3  tablespoons canned pumpkin
3/4 cup  strong brewed hot coffee
2  tablespoons Splenda sugar substitute
1  teaspoon pumpkin pie spice
1  dash nutmeg

Directions:

Combine heavy cream and pumpkin in a saucepan over medium heat and stir constantly. Stir in Splenda and spices. Heat just until boiling.


Pour mixture into blender and process on high for 20 seconds (be careful!).


Pour into a large cup, add coffee, and enjoy

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

Recipe submitted by Edith Weil

SALADS: LOW CARB TACO SALAD(click here to print)

LOW CARB TACO SALAD
1 lb extra lean ground beef
chili powder to taste
3/4 cup water
2 tbsp Olive Oil
4 cups shredded Romaine Lettuce
1/2 cup chopped Red Ripe Tomatoes
8 tbsp   Sour Cream
1 cup shredded Cheddar Cheese



Directions

Chop or shred lettuce to salad-sized pieces. Set aside with tomatoes, cheese, and sour cream.

Brown the beef with olive oil in a large skillet as per instructions on the taco seasoning packet. When beef is browned, mix taco seasoning with water and add to skillet. Simmer until reduced. Remove from heat when done.

In 4 bowls or deep plates, spread one cup of shredded lettuce each. Sprinkle 1/4 cup of chopped tomatoes over lettuce. Add 1/4 of taco beef, top with 1/4 cup cheese and two tbsps sour cream

Makes four servings

Number of Servings: 4 servings 5 carbs

Recipe submitted by Edith Weil

MAIN DISH: CHEESY CHICKEN AND SPINACH CASSEROLE(click here to print)

Cheesy Chicken and Spinach Casserole

4 large chicken breasts, cooked and shredded

8 ounces softened cream cheese

3/4 cup mayonnaise

3/4 cup sour cream

8 ounces shredded pepper jack cheese

9 ounces chopped spinach, cooked and drained

1 package Knorr vegetable recipe mix

1/2 cup colby jack cheese

Preheat oven to 350 degrees. Mix all ingredients except the colby jack in a large mixing bowl. Place the mixture in a 9 X 13 pan sprayed with non-stick cooking oil. Top with colby jack cheese. Bake for 30 minutes.

Serves 12: 5 Net carbs per serving
*www.lowcarbfamily.com*

MAIN DISH: CHICKEN GUMBO WITH OKRA(click here to print)

CHICKEN GUMBO WITH OKRA

  1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up


 2 quarts water


 bacon drippings


 1/2 tsp. xanthan gum


 2 medium onions, chopped


 2 celery ribs, chopped


 1 medium green pepper, chopped


  3 garlic cloves, minced


  1 can (28 ounces) tomatoes, drained


  2 cups fresh or frozen sliced okra


  2 bay leaves


  1 teaspoon dried basil


  1 teaspoon salt


  1/2 teaspoon pepper


 1 to 2 teaspoons hot pepper sauce


 2 tablespoons sliced green onions


  Minced fresh parsley

Directions
1. Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender.
2.  Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside.
3.  In a soup kettle, combine oil or drippings and xanthan gum until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4.  Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through.
5.  Discard bay leaves. Garnish with green onions and parsley. . Yield: 8-10 servings; 9 carbs
Note:  Serve with spaghetti squash or zucchini noodles.
*www.tasteofhome.com*

MAIN DISH: SHRIMP LO MEIN(click here to print)

This is one of my family's favorite recipes
SHRIMP LO MEIN
2 tbs. olive oil
1 lb. medium shrimp, shelled, deveined (I use the frozen kind-thawed)
1 (14 1/2 ounce can) low sodium chicken broth
3 tbs. coconut liquid aminos
1 packet splenda or stevia
1/4 tsp. ginger
1/4 tsp. garlic powder))
1 1/2 cups uncooked fine sharataki noodles
1 medium onion cut into wedges
1 (16 ounce) pkg. green giant American mix frozen(broccoli,  water chestnuts and red peppers
2 tsp. cornstarch (or gum gar thickener for low carb)
2 tbs. water
Heat oil in large skillet over medium high heat until hot. Add shrimp; cook and stir 3 minutes or until shrimp are firm and pink. Remove shrimp from skillet; keep warm. Add chicken broth, soy sauce, splenda. Bring to a boil. Add noodles, onion, and frozen vegetables; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes of until noodles and vegetables are tender. Stir in shrimp. In small bowl, stir cornstarch into water until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium high heat until sauce is bubbly and thickened. 5 servings; 6 carbs
For less carbs,skip the noodles and serve on spaghetti squash or zucchini noodles


Recipe submitted by Edith Weil

MAIN DISH: CAULIFLOWER TOPPED OVEN BEEF STEW(click here to print)

Cauliflower topped oven Beef Stew
1 1/2 lb. boneless beef chuck roast, trimmed and cut into 1 inch pieces(or stew meat)

1 medium onion, cut into wedges
1 ( 8 ounce ) package frozen cut green beans
1/2 cup all purpose flour or (xanthan gum thickener)
1 tsp. beef bullion
1 tsp. dry mustard
1 tsp. dried marjoram leaves
1/4 tsp. garlic powder
1/2 cup water
2 tsp. Worcestershire sauce
1 (14 1/2 or 16 oz) can diced tomatoes, undrained

Mashed Cauliflower(1 medium) Topping
cook cauliflower in boiling water until almost soft, drain, wipe with paper towel to get moisture out. mash the cauliflower with a potato masher or in a blender; add 3 tbs butter, 3/4 cup half and half, 1 egg slightly beaten, 2 tbs. grated Parmesan cheese, and 1/2 tsp. garlic powder
Heat oven to 325 F. In ungreased 3 quart casserole, combine all stew ingredients; mix well. (mixture will be thick) Cover and bake for 2 1/2 hours until meat and vegetables are tender. Spoon cauliflower mixture over stew and heat in oven for another 20 minutes or until everything is hot. 6 servings; 8 carbs

Recipe submitted by Edith Weil

DESSERTS: FANCY PECAN TORTE(click here to print)

PECAN TORTE...FOR SPECIAL OCCASIONS.
11 large eggs
1 whole large egg
1/2 cup granulated Splenda
2 tsp. vanilla extract (or 2 tsp rum flavoring)
2 cups finely ground pecans

1/4 tsp cream of tartar
3 cups heavy whipping cream
2 packets of Splenda
3/4 cup seedless sugar free raspberry jam
1 cup chopped pecans
Grease two 10 inch round springform pans. Line each with a 10 inch round piece of waxed paper. Preheat oven to 275. In large bowl, with electric mixer at high speed, beat egg yolks and whole egg together until thick...about 5 minutes. Gradually add 1/4 cup Splenda and beat until mixture is light and thick. Add vanilla or rum flavoring. fold in , ground pecans . In another large bowl, beat egg whites and cream of tartar until foamy. Add remaining sugar and beat till stiff peaks form. Stir 1/4 of the whites into the nuts mixture. Gently fold in remaining whites. Pour batter into prepared pans..Smooth tops with spatula. Bake on 2 oven racks for 50 minutes or until top springs back when touched. Cool cakes 30 minutes in pan. Invert layers on cloth covered rack. Peel off waxed paper. Carefully invert again. Cool completely. with long serrated knife, cut each layer horizontally in half. Place one layer, top side down, on a serving plate, spread with 1/4 cup jam and 3/4 cup whipped cream; continue layering torte, jam and cream ending with torte, cut side down. Place strips of waxed paper around bottom of torte on plate, With half of remaining cream frost top and side of torte. Evenly coat side of torte with chopped pecans, Place remaining whipped cream in pastry bag fitted with 1/2 star tip. Decorate edge with piping around top edge of torte. Garnish with fresh raspberries. Store in refrigerator   serves 16, carbs 6g
TIPS:

 Egg whites are what gives you the volume in this cake. Do not overfold your egg whites into your batter. If you do you will get a flat cake

•  If you can't find sugar free seedless raspberry jam, take 2 pints of raspberries. Cook them down in a pot,over low to medium heat stirring the whole time. add some splenda or stevia. Let cool. Strain though a sieve to get the seeds out.

Recipe submitted by Edith Weil

APPETIZER: CHEDDAR ARUGALA PINWHEELS(click here to print)

CHEDDAR ARUGALA PINWHEELS
6 large eggs, separated, plus 2 large egg whites
3 tbs. coconut flour
salt, pepper 1/4 tsp. each
3/4 cup shredded Cheddar cheese
2 cups torn arugula leaves

Preheat oven to 350 F. spray an 11 by 17 inch rimmed baking sheet with olive oil cooking spray. Line the pan with parchment paper, leaving an overhang at both short ends, then spray the paper with olive oil spray. Set out a clean large kitchen towel (at least 11 by 17) out on a work surface. In a large bowl, whisk together the  egg yolks, flour, salt an pepper. In a large bowl with an electric mixer at high speed, beat the 8 egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture. Scrape the batter into the baking sheet and with a spatula spread to an even thickness. Bake until set and lightly browned. about 10 minutes. Immediately invert the egg cake onto the kitchen towel and scatter the cheese and arugula over it. Starting at one short end and using the towel to help, roll up the egg cake. Cut crosswise into 12 pinwheels. 4 g. carbs.
NOTE:  for a spicy kick, try shredded hot pepper cheese instead of the cheddar
*South Beach Diet Cookbook*

BREADS: LEMON ZUCCHINI BREAD(click here to print)

LEMON ZUCCHINI BREAD(Gluten free and low carb)

1 cup almond flour
1/2 cup coconut flour

1 tsp. salt
3/4 cup sour cream
1/4 cup unsweetened almond milk
1 tbs. fresh lemon juice
1/4 cup Splenda or to taste
2 tbs. extra virgin olive oil
1 cup shredded zucchini
2 tsp. poppy seeds
4 large egg whites

preheat oven to 325 F. Spray a 9 by 5 loaf pan with olive oil. In a medium bowl, sift together the almond flour, coconut flour, , baking powder and salt. In a small bowl, whisk together sour cream, milk and lemon juice. In a large bowl, with an electric mixer at medium speed beat together the Splenda and oil. With mixer running, beat half the flour mixture into the oil mixture. Then beat in the sour cream mixture. Mix well. Add the remaining flour mixture and mix on low spread just until evenly combined. In a separate bowl, at high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the loaf pan and bake for 50 minutes. Cover the bread with foil and bake until a toothpick inserted in the cent of the loaf comes out clean. about 20 minutes longer. Cool in the pan for 20 minutes before turning out onto a rack. This bread is best eaten the same day it is baked. Makes 12 slices; 6 g carbs
*South Beach Diet Cookbook*

BREAKFAST: BAKED BREAKFAST STACKS(click here to print)

BAKED BREAKFAST STACKS
4 slices all natural uncured Canadian bacon
4 large eggs
1/2 tsp. salt
1/2 cup shredded cheddar cheese
1 large tomato'
avocado

preheat oven to 350 F. Spray 4 custard cups or ramekins with olive oil spray. Place a slice of Canadian bacon in each cup, pressing it down to line the cup. Crack the egg on top. Sprinkle with salt and top with the cheese. Place the custard cups on a baking sheet and bake until the eggs are set, about 20 minutes.   Place a slice of tomato n each of 4 serving plates. Run a knife around the edge of each custard cup, life the bacon and egg out, and place on top of a tomato slice. Serve with a slice of avocado.  serves 4; 5 g carbs
*South Beach Diet Cookbook*

DESSERTS: LOW CARB GLUTEN FREE ANGEL FOOD CAKE(click here to print)

LOW CARB GLUTEN FREE ANGEL FOOD CAKE
12 egg whites (about 2 cups of liquid egg whites)
1 teaspoon cream of tartar
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 teaspoon baking powder
8 packets stevia sweetener
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup vanilla egg- or whey-based protein powder
1/4 cup almond flour(gluten free) or use 1/4 cup cake flour for more authentic cake
3 tablespoons powdered egg whites

1. Preheat the oven to 350 degrees. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but not on the sides of the pan.
2. In the bowl of a stand mixer, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia, vanilla and almond extracts. Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and quite thick.
3. Into a small bowl, sift together protein powder, almond flour and powdered egg whites. Sprinkle half of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, just until the dry ingredients are incorporated. Sprinkle the remaining dry ingredients over the egg whites and mix again just to incorporate. Increase mixer speed to high and run for 5 seconds.
4. Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half of the mixture to the prepared pan, then use the spatula to smooth the top. Repeat with the remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.
5. Bake for 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cool, to release the cake, run a paring knife between the side of the pan and the cake.
Per serving: 80 calories; 2g fat; no saturated fat; no cholesterol; 14g protein; 4g carbohydrate; 1g fiber; 220 mg sodium
*STLtoday Post*

MAIN DISH: EGG FOO YOUNG(click here to print)

EGG FOO YOUNG
12 eggs, well beaten
1 cup shredded or crushed pork rinds) (optional)
1 (16 ounce can) bean sprouts, drained
1 (8 ounce can) bamboo shoots, drained (optional)...
1 (8 ounce can) finely chopped water chestnuts, drained
1/2 cup chopped onions
salt, black pepper
olive oil

Combine first 8 ingredients, mixing well. Add a little oil to a skillet over medium heat. When oil is sizzling, add 1 cup mixture let cook turning when brown on both sides. Makes about 6. Serve with  liquid coconut aminos

TIP: I Also add sliced black olives (personal choice)
Recipe submitted by Edith Weil

4 carbs; 6 servings

BREAKFAST: LOW CARB HOT CEREAL RECIPE(click here to print)

LOW CARB HOT CEREAL RECIPE
•1/3 cup Golden Flax Seed Meal
•1/3 cup Vanilla Protein Powder (Isopure has 0 carbs)
•.
•¼ cup Raw Almonds; coarsely ground
•⅛ cup Raw Sunflower seeds; coarsely ground

Instructions
1.Stir all ingredients together.
2.Place ¼ cup of mixture in a microwave-safe bowl with high sides.
3.Add ½ cup water to the mix*
4.Bring to a boil, stirring occasionally.
5.Continue to stir and boil for at least two minutes, to thicken.
Notes
*Variation: Substitute sugar-free flavored syrup of your choice for  part of the water.
Recipe makes 4 servings. Store unused portion in refrigerator until use.
Nutrition Information
Calories: 95 Fat: 7.4 g Carbohydrates: 6.5 g Fiber: 4.0 g Cholesterol: 0
*www.margeburkell.com*

MAIN DISH: WONDERFUL MEAT LOAF(click here to print)

\WONDERFUL MEAT LOAF




4 tbs. unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onions
1 tbs. Lawrys Seasoning salt
1 tbs. worcestershire sauce
2 tsp. minced garlic
2 bay leaves
1/2 cup evaporated skim milk
1/2 cup Heinz low sugar ketchup
1 1/2 pounds ground chuck
1/2 pound ground pork
2 eggs, lightly beaten
1 cup crushed pork rinds

Preheat oven to 350 F. Melt butter in saucepan over medium heat. Add onion, celery, bell pepper, green onions, seasoning salt, worcestershire sauce, garlic and bay leaves. Cook and stir until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping pan bottom well. Stir in milk and ketchup. Cook 2 minutes, stirring occasionally. Cool to room temperature. Discard bay leaves.

Place ground beef and pork in ungreased 13 by 9 inch baking pan. Add eggs, cooked vegetable mixture and pork rinds. Mix by hand until thoroughly combined. In center of pan, shape mixture into a 12 by 6 by 2 inch loaf. Bake uncovered 25 minutes. Increase heat to 400 bake until done, about 25 minutes. Serve immediately.  serves 6

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

Recipe submitted by Edith Weil

DESSERT: GINGER BERRY CRISP(click here to print)

  GLUTEN FREE GINGER BERRY CRISP
4 cups fresh or frozen berries(like raspberries and blueberries)
1 tsp. grated fresh ginger (optional)
1 cup almond flour
1/4 cup unsweetened butter...
1 tsp. vanilla
sugar free maple syrup to taste

Preheat oven to 375 F. Grease an 8 by 8 inch baking dish  Mix the berries with the ginger.. Place the berries and ginger in the baking dish. In a mixing bowl, combine the flour, butter, vanilla and syrup and mix until crumbly. Sprinkle the topping over the berries. Bake at 375 for 30 to 40 minutes until slightly browned. Serve warm with whipping cream serves 9; carbs 10 g  

Penzey's spices  

DESSERTS: RASPBERRY MARZIPAN TORTE(click here to print)

MARZIPAN TORTE

Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.

Ingredients

Crust:
• 1 1/2 cups almond flour
• 1/3 cup artifical sweetener
• 1/4 tsp salt
• 1/4 cup butter, chilled and cut into small pieces
• 1 large egg white
Filling:
• 1/4 cup Smuckers sugar free raspberry jam
• 3/4 cup almond flour
• 1/4 cup butter, softened
• 1/3 cup artifical sweetener
• 1 large egg
• 1 large egg yolk
• 1 tsp almond extract
• 2 tbsp slices almonds

Instructions

1. For the crust, preheat oven to 325F and grease 4 4-inch tart pans with removable bottoms. Alternatively, you can do this in one large 9-inch tart pan with removable bottom.
2. In food processor, combine almond flour, sweetener, and salt. Pulse a few times to combine. Sprinkle butter over top and pulse until mixture resembles fine crumbs.
3. Transfer to a bowl and stir in egg white until dough comes together. Divide evenly among prepared tart pans and press into bottom and up sides.
4. Prick bottoms all over with a fork and bake 10 minutes. Remove and let cool 15 minutes.
5. For filling, spread tart bottoms with 1 tablespoon of jam each.
6. In food processor, combine almond flour, softened butter, sweetener, egg, egg yolk and almond extract. Process on low until smooth and creamy.
7. Divide mixture between tarts and spread over jam. Sprinkle with sliced almonds.
8. Bake 30 minutes or until puffed and set. If your crusts are browning too quickly, cover with foil while continuing to bake.
9. Remove and let cool.

NOTE:  You can also use Smuckers sugar free jam or cook down 2 pints of fresh raspberries yourself and skip the splenda

Serves 8. Each serving has 10 g of carbs and 5 g of fiber. Total NET CARBS = 5 g.

Per serving: 321 Calories; 30g Fat (78.1% calories from fat); 9g Protein; 10g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 206mg Sodium

*www.alldayidreamaboutfood.com*

MAIN DISH: JAMBALAYA(click here to print)

•  JAMBALAYA RECIPE
  1 tablespoon olive oil
  1 tablespoon butter
  
  1 large onion, diced
  
  2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
  
  6 cloves garlic, finely chopped
  
  1 (14 ounce) can crushed tomatoes
  
  3 green bell peppers, seeded and diced
  
  2 zucchinis, diced
  
  2 tablespoons Cajun seasoning
  
  1 teaspoon hot sauce, or to taste
  
  1 cup chicken broth
  
  1 pound chicken breast, cooked, cooled, and chopped
  
  1 pound cooked, peeled, and deveined shrimp
  
  Directions
  
  1.Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  2.Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes. 14 carbs   Note: serve over zucchini noodles or spaghetti squash

  
  
• *www.allrecipes.com*
• 
  

DR. ATKINS PASTA (CREPES)(click here to print)

ATKINS PASTA(CREPES)




1/3 cup coconut flour
1/2 cup water
3 eggs
1 tbs. coconut oil

Put all ingredients in blender. Blend until smooth. Use a crepe pan or 6 inch skillet. Cover bottom of pan lightly with small amount of oil. When pan is hot enough to sizzle a drop of water, pour about 3 tbs. of crepe mixture into pan. Tilt pan to distribute mixture evenly. Crepes should be thin. Lightly brown on both sides (about 1 minutes on each side). Place on wax paper until all crepes are finished. The crepes are very delicate so handle carefully. If you don't succeed, try again. Oil pan again if necessary. They can be made a day ahead and stored in the refrigerator separated by sheets of wax paper. 12 crepes; less than one carb
Note:  I have found that a non-stick pan works the best for making these.  If you cut these into strips, they can be used as pasta.  Just heat up in the microwave.

Dr. Atkins Cookbook 1994

DR. ATKINS GNOCCHI

ATKINS GNOCCHI



1 pound ricotta cheese, pressed of liquid
1/2 pound cream cheese
3 eggs. beaten
2 tbs. soy flour
dash of salt, cayenne pepper, and nutmeg
1/2 pound sweet butter, melted
1/2 cup grated Parmesan cheese

Push ricotta cheese and cream cheese through a fine strainer (The easiest and fastest way is with your hands). Beat eggs into mixture with electric mixer. Blend in soy flour and seasonings. Refrigerate for about 1 hour. Bring pot of water to rolling boil. Lower heat to simmer. Drop cheese mixture into water by teaspoonfuls. (They will drop and then rise to the top).
   Allow gnocchi to simmer on top of the water for about 20 minutes. Remove gnocchi carefully with a slotted spoon and allow to drain on paper towel. Melt 1/4 pound butter in large baking dish. Place drained gnocchi in dish. Cover with remaining melted butter and grated Parmesan cheese. Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.
Note: adding 1/4 package frozen spinach that has been thawed and squeezed dry makes a delicious Spinach Gnocchi
Serves 8; 3.4 carbs

Dr. Atkins cookbook 1994

BREAKFAST: SPICY SAUSAGE BAKE(click here to print)

SPICY SAUSAGE BAKE



1/2 pound spicy sausage, cut in bite-size pieces
1 clove garlic, minced
1/4 cup olive oil
salt
1 tsp. caraway seeds
1 tbs. tomato paste
2 drop Tabasco sauce, or to taste
6 eggs beaten
1 tbs grated parmesan cheese

Preheat oven to 325 F. Saute sausage and garlic in olive oil until sausage is browned. Drain off fat. Add salt, caraway seeds, tomato paste, and Tabasco sauce. Stir well. Cool. Combine beaten eggs and Parmesan cheese. Spoon meat mixture into baking dish and cover with eggs. Bake for 45 minutes or until set.  4 servings; 2.9 carbs

Dr. Atkins cookbook 1994

BREAKFAST: SALMON SOUFFLE(click here to print)

SALMON SOUFFLE



2 tbs. butter
1/2 tsp. xanthan gum for thickener
1 cup heavy cream, heated
1 cup salmon, poached, canned, boned and drained
salt and cayenne pepper to taste
3 eggs. separated
1 1/3 tbs. lemon juice

Preheat oven to 400 F. Prepare souffle dish by greasing bottom and sides with 1 tbs of butter. Place in refrigerator until ready to use.  Melt remaining butter over low heat and stir in thickener and salt. Whisk vigorously fr 1 full minute t avoid flour taste. Add heated cream and continue cooking, whisking constantly until thickened. Remove from heat and cool.  Add salmon and cayenne. Beat egg yolks and then blend them into the sauce mixture.  Fold in stiffened beaten egg white and lemon juice. Pour mixture in souffle dish. Set in a pan filled with 3 inches of hot water and bake about 35 minutes until firm and puffed. Serve immediately.  6 servings; 2.5 carbs

Dr. Atkins cookbook, 1994

MAIN DISH: CAULIFLOWER PIZZA CRUST(click here to print)

CAULIFLOWER PIZZA CRUST




Non-stick spray
2 ½ cups grated cauliflower (about ½ a large head)
2 large eggs, lightly beaten 
1 cup shredded part skim mozzarella
2 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup homemade or store bought tomato sauce
1/2 cup shredded part skim mozzarella cheese
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
¼ teaspoon crushed red pepper flakes
¼ cup basil leaves, for garnish

Directions
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.Spray parchment paper with Pam or other oil spray
Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.
Top the pizza with the sauce, mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving. serves 4; less than 10 carbs  Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Note:  use a variety of toppings.......  I made mine with pizza sauce, green peppers, pepperoni, baby kale, and shredded mozzarella. It was delicious

Recipe is from Paula Deen

DESSERTS: COOL CHOC-PECAN TORTE (flour-less)(click here to print)

COOL CHOC-PECAN TORTE



Crust:
1 1/2 cups ground pecans
1 egg separated
2 packets of Splenda
1 tbs cocoa powder
1/2 tsp. cinnamon

Filling:
6 oz. CHOCORITE dark chocolate bar ( or any sugar free chocolate bar)
1 egg, separated
1 tsp. vanilla
2 cups thawed sugar free cool whip (or whipped heavy whipping cream)

Crust: Beat egg white stiff and reserve yolk for the filling. Gradually add Splenda to the egg white, beating until stiff. Beat in cocoa. Fold in nuts. Press mixture into the bottom and sides of a well-greased 9 inch pie plate. Bake at 375 F for 12 minutes. Cool.

Filling: Melt chocolate over a double boiler. Remove from heat and stir in yolks and vanilla. Set aside to cool. Beat remaining egg white until stiff. Set it aside. Fold half of the cool whip or whipping cream into the chocolate mixture. Fold in the beaten egg white. Spoon into the cooled baked shell. Garnish with remaining Cool Whip. Garnish with shaved chocolate. Chill overnight.  Can be refrigerated for up to 5 days. Serves 6 to 8; 14 carbs

Recipe submitted by Edith Weil

VEGETABLES SIDE DISH: SWISS VEGETABLE MEDLEY(click here to print)

SWISS VEGETABLE MEDLEY





1 bag frozen broccoli, , cauliflower
1 cup chopped mushrooms
1 cup Swiss cheese, shredded
1/3 cup sour cream
1/2 pkg. softened cream cheese.
black pepper
1 cup crushed pork rinds

Combine vegetables, cheeses, 1/2 cup cheese, sour cream, pepper in a casserole dish and bake uncovered at 350 F. for 30 minutes. Top with remaining cheese and pork rinds. Bake uncovered another 10 minutes longer. 6 servings; 8 carbs

Recipe submitted by Edith Weil

MAIN DISH: FISH-SOUR CREAM AND CHEESE FISH BAKE(click here to print)

SOUR CREAM AND CHEESE FISH BAKE



1 cup sour cream
1/2 cup parmesan cheese
1 tsp. paprika
3 lbs. white fish of your choice, skin removed
1/4 to 1/2 cup  crushed  pork rinds for 0 carbs)
3 tbs. butter

Salt fish making sure all water is removed from the fish by pressing it between 2 paper towels. Next melt butter in the bottom of a 9 by 13 inch baking dish.(about 3 tbs. of butter). Lay fish in the pan. Combine sour cream, parmesan cheese, and paprika. Spread in a thin layer over the fish. Sprinkle bread or crushed pork rinds over the sour cream mixture. Drizzle butter over the crumbs. Bake in oven at 400 F. for about 25 minute. Fish is done when it flakes white with a fork. 5 servings; 4 carbs

Recipe submitted by Edith Weil

VEGETABLES SIDE DISH: PICKLED GREEN BEANS(click here to print)

PICKLED GREEN BEANS




salt
3 pounds green beans, ends trimmed
12 packets of Splenda
3 garlic cloves, peeled
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cup distilled white vinegar
1/2 cup loosely packed fresh dill, chopped

In an 8 quart saucepan, heat 5 quarts salted water to boiling over high heat. Add green beans and cook until tender-crisp, 5 to 7 minutes. Drain beans in large colander; rinse under cold running water to stop cooking. In a 2 quart saucepan, heat Splenda, garlic cloves, dill seeds, mustard seeds, 1/2 cup vinegar, 2 tsp. salt, and 1/2 cup water to boiling over medium high heat; cook 1 minutes to dissolve sugar. Remove saucepan from heat; add remaining 1 cup vinegar and 1 1/2 cups cold water, stir to combine.
  Place beans in jumbo(2 gallon size) zip-tight plastic bag. Pour vinegar mixture over beans. Seal bag, pressing out excess air. Place bag in 13 by 9 inch pan and refrigerate 24 hours or up to 5 days, turning bag occasionally. To serve, drain beans and toss with chopped dill.  12 servings; 9 carbs

Good Housekeeping Smart Carb Suppers

MAIN DISH:TURKEY BREAST WITH ROASTED VEGGIE GRAVY(click here to print)

TURKEY BREAST WITH ROASTED VEGGIE GRAVY



1 frozen (thawed) bone in turkey breast (6 pounds)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 medium onions, each cut into quarters
2 celery stalks, cut into 3 inch pieces
2 carrots, peeled and cut int 3 inch pieces
3 garlic cloves, peeled
1/2 tsp. dried thyme
1 can (14 1/2 ounces) chicken broth

Preheat oven to 350 F. Place turkey breast skin side up, on rack in medium roasting pan (14 inches by 10 inches). Rub turkey with salt and pepper.  Scatter onions, celery, carrots, garlic, and thyme around turkey in roasting pan. Cover turkey with a loose tent of foil. Roast turkey for 1 hour. Remove foil and roast, until temperature on meat thermometer inserted into center of breast but no touching bone reaches 165 F. 1 hour and 15 minutes. When turkey is done, place on large platter; cover with foil to keep warm.
     Meanwhile prepare gravy: remove rack from roasting pan. Pour vegetables and drippings into sieve set over 4 cup liquid measure or medium bowl; transfer solids to blender. Let drippings stand until fat separates from juices. Skim and discard fat.
     Add broth to roasting pan. Stir until browned bits are loosened. Pour broth mixture through sieve into juices in measuring cup.
      In blender at low speed, blend reserved solids with broth mixture and 1 cup water until pureed. Pour pureed mixture into 2 quart saucepan; heat to boiling over high high heat. Makes about 4 cups gravy.
     To serve, remove skin from turkey. Serve sliced turkey with gravy.   Serves 8; turkey 0 carbs; 1/4 cup gravy 3 carbs

Good Housekeeping Smart Carb Suppers

GRILLING: KANSAS CITY RIBS(click here to print)

KANSAS CITY RIBS




3 racks pork baby back ribs ( 1 pound each)
1 onion, cut into quarters
1 orange, cut into quarters
1 tbs. whole black peppercorns
1 tbs. whole coriander seeds

Barbecue Sauce
3 tbs. butter
1 medium onion, chopped
4 garlic clove, finely chopped
1 can (15 ounces) tomato sauce
1/4 cup cider vinegar
1/4 cup Splenda brown sugar blend or sugar free maple syrup
1 tsp. salt
1/4 tsp. coarsely ground pepper

In a 8 quart pot place ribs, onion, peppercorns coriander, and enough water to cover; heat to boiling over high heat. Reduce heat to low partially cover and cook 50 minutes to 1 hour or until ribs are fork tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
    Meanwhile, prepare barbecue sauce: In 2 quart saucepan, heat butter over medium heat until melted. Add onion and garlic and cook until softened stirring occasionally, 8 minutes. Add tomato sauce, vinegar, sugar or(sugar free maple syrup), salt, and pepper; heat t boiling over high heat. Reduce heat to low; simmer until thickened, stirring occasionally; 40 minutes. Makes about 2 2/3 cups.
     Prepare charcoal fire or preheat gas grill for medium heat. Place ribs on hot grill rack. Cover and and grill ribs until browned 8 to 10 minutes, turning once. Brush ribs with some sauce and grill 5 to 10 minutes longer brushing with remaining sauce and turning frequently.
   To serve, cut racks into 1 rib portions an arrange on platter.   6 servings; 16 carbs

Good Housekeeping Smart Carb Suppers Cookbook

GRILLING: BEER CAN CHICKEN(click here to print)

BEER CAN CHICKEN


3 tbs. paprika
1 packet splenda
1 tbs. salt
2 tsp. coarsely ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
2 chickens ( 3 1/2 pounds each) giblets and necks removed
2 cans ( 12 ounces each beer)

Preheat gas grill on medium heat or charcoal grill to indirect grilling. In a small bowl, combine paprika, splenda, salt black pepper, onion powder, garlic powder and cayenne pepper. If you like, rinse chickens in cold water and pat dry with paper towels. Sprinkle 1 tablespoon spice mixture inside cavity of each chicken. Rub remaining spice mixture all over chickens.
  Wipe beer cans clean. Open beer cans; pour off 1/2 cup beer from each can. With can opener(church key) make 4 more holes on top of each can.
   With partially filled beer can on flat surface, hold 1 chicken upright, with opening of body cavity down, and slide chicken over top of beer can so can fits inside cavity. Repeat with other chicken and can. With large spatula, transfer chickens, one at a time, to center of hot grill rack, keeping cans upright. Spread out legs to balance chickens on rack.

    Cover grill and grill chickens until temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 F. and juices run clear when pierced with tip of knife, 1 hour and 15 minutes. With tongs and barbecue mitts, remove chickens and cans from grill, being careful not to spill beer. Let chicken stand 10 minutes before lifting from cans. Transfer chicken to carving board. Discard beer.   serves 8; 4 carbs  Note: a can of coca cola can also be used instead of the beer

Good Housekeeping Smart Carb Suppers

GRILLING: THE ALL-AMERICAN BURGER(click here to print)

THE ALL AMERICAN BURGER






Burger Spread ( recipe follows)
Ingredients:

1 1/2 pounds ground chuck

2 tbs. chopped fresh parsley

2 tsp. onion powder

2 tsp. Worcestershire sauce

1 tsp. garlic powder

salt, pepper

Prepare grill. Combine beef parsley, onion powder, Worcestershire sauce, garlic powder, salt, pepper in medium bowl; mix lightly but thoroughly. Shape into 4-1/2 inch thick burgers. Place burgers on grid. Grill covered, over medium heat 8 to 10 minutes covered, or 15 minutes uncovered. Turn halfway through grilling time.   Remove from grill. Top with burger spread

Burger Spread

1/2 cup Heinz sugar free ketchup

1/4 cup prepared mustard

2 tbs. chopped onions

1 tbs. chopped pickles

1 tbs. chopped fresh parsley

Note:  Use OOPSIE bread instead of hamburger buns.  click on link for recipe:

http://generositiesoftheheart.blogspot.com/search?q=BREADS%3A+OOPSIE

Good Housekeeping Recipe

Combine all ingredients in small bowl, mix well; 4 burgers 8 carbs

GRILLING: GLAZED CORNISH HENS(click here to print)

GLAZED CORNISH HENS




2 fresh or thawed frozen Cornish game hens
3 tbs fresh lemon juice
1 clove garlic, minced
1/4 cup Smuckers orange sugar free jam
1 tbs. coarse grain or country style mustard
2 tsp. grated fresh ginger

Remove giblets from cavities. Discard. Split hens in half on a cutting board with sharp knife or poultry shears, cutting through breast bone and backbones. Rinse hens with cold water; pat dry with paper towels. Place hens in large resealable food storage bag.
    combine juice and garlic in small bowl.  Pour over hens in bag. Seal bag tightly, turning to coat. Marinade in refrigerator for 30 minutes.   Prepare grill for grill over medium-hot heat.
   Drain hens; discard marinade. Place hens, skin sides up, on grid. Grill hens on covered grill for 20 minutes. Meanwhile, combine jam mustard and ginger in small bowl. Brush half of jam mixture evenly over hens. Grill, covered 10 to 15 minutes longer until fork inserted into hens with ease and juices run clear. Serve immediately. Serves 4

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

Recipe submitted by Edith Weil

GRILLING: ASIAN SHRIMP & STEAK KABOBS(click here to print)

ASIAN SHRIMP AND STEAK KABOBS






1 envelope Lipton Recipe Secrets savory herb with garlic or onion soup mix
1/4 cup soy sauce or braggs liquid aminos
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup honey tree artificial honey (walmart)
1/2 pound uncooked medium shrimp, peeled and deviened
1/2 pound boneless sirloin steak, cut into 1 inch cubes
2 cups mushroom caps
1 medium green bell pepper, cut into chunks

In a 13 x 9 inch glass baking dish, blend soup mix, soy sauce, lemon juice, oil and honey or sugar free maple syrup; set aside. On skewers alternately thread shrimp, steak, tomatoes, mushrooms, and green pepper. Add prepared skewers to baking dish, turn to coat. Cover and marinate in refrigerator, turning skewers occasionally, at least 2 hours. Remove prepared skewers, reserving marinade.
   Grill or broil, turning and basting frequently with reserved marinade until shrimp turns pink and steak is cooked to desired doneness.   serves 8

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

Recipe submitted by Edith Weil

MAIN DISH: CHICKEN (COQ AU VIN)(click here to print)

CHICKEN(COQ AU VIN)





 4 slices bacon, cut into 1/2 inch pieces
4 pounds bone in chicken with skin removed (thighs drumsticks, and/or breasts)
salt, pepper
1 small onion, finely chopped

1 stalk celery, finely chopped
20 pearl onion (about 1 cup) soaked in warm water and peeled
1 package (12 ounce) mushrooms, cut in half
2 tbs. butter
1/2 tsp. xanthan gum thickener
1 1/2 cups dry red wine
1 cup chicken broth
2 tbs. tomato paste
2 bay leaves
1/2 cup loosely packed fresh parsley, chopped

Preheat oven to 325 F. In a 5 quart dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer to paper towel to drain. Sprinkle chicken with salt and pepper. To bacon fat in dutch oven, add half of chicken and cook over medium high heat until browned on all sides, 10 minutes. With slotted spoon, transfer chicken to large bowl. Repeat with remaining chicken.
  In same dutch oven, add chopped onion,  and celery; cook stirring occasionally, until vegetables are tender 10 minutes. With slotted spoon, transfer to bowl with chicken. Add pearl onions and mushrooms to dutch oven and cook, stirring occasionally, until browned 8 minutes. Transfer to bowl with chicken.
  In same dutch oven melt butter.  Add thickener and cook, stirring frequently for 2 minutes. With wire whisk whisk in wine until smooth. Stir in broth and tomato paste. Heat to boiling whisking frequently; boil 2 minutes.
  Return chicken, vegetables, and 3/4 of the bacon to dutch oven. Add bay leaves, heat to boiling. Cover dutch oven and bake until chicken loses its pink color throughout about 45 minutes, turning chicken once. To serve, discard bay leaves. Skim off fat. Transfer to large serving bowl; sprinkle with parsley and remaining bacon. serves 6; 13 carbs

Good Housekeeping Smart Carb Suppers

MAIN DISH: SESAME NOODLES(click here to print)

SESAME NOODLES (PALEO)





2 ounces Buckwheat (soba) noodles (cooked according to package directions)(for keto use sharitaki noodles)
1/4 head cabbage, cut into long shreds (about 3 cups)
1 medium, red bell pepper, finely slivered
4 scallions, halved, crosswise and then finely slivered lengthwise
2 tbs. creamy Smuckers natural peanut butter (stirred)
1 tbs. plus 1 tsp. red wine vinegar
1 tbs. reduced sodium soy sauce
1 packet Splenda (optional)
2 tsp. grated fresh ginger
1 small clove garlic, grated

In boiling water, simmer the cabbage bell pepper and scallions until crisp-done. Put to the side
In a microwave safe bowl (big enough to hold the noodles and cabbage) combine the peanut butter and 1 tablespoon water. Microwave in 30 second increments, stirring after each, until the peanut butter combines with the water. Stir in vinegar, soy sauce, and splenda. Stir in ginger and garlic. Drain veggies and along with the noodles, add to peanut butter mixture, tossing well to coat. makes 4 3/4 cups; 18 carbs

TIP: please test to see if you can eat buckwheat (soya) noodles. They are higher in carbs but do not get absorbed like most carbs. Contain an ingredient which removes them from your system quickly.

Recipe submitted by Edith Weil

VEGETABLE SIDE DISH: FRIED RADISH FRENCH FRIES

Crispy White Radish

1 medium daikon white radish
garlic oil
seasoned salt

Using the large holes on a four sided grater, shred radish. Fill a 9 inch skillet 1/4 full with garlic oil. Heat oil until very hot. Fry radish until golden brown. Remove from oil with slotted spoon and drain on brown paper. Sprinkle with seasoning salt. Better than French fries! serves 2;1.8 carbs

Dr. Atkins cookbook 1994

VEGETABLE SIDE DISH: MOCK POTATO DUMPLINGS(click here to print)

Mock Potato Dumplings
1/2 head cauliflower (1 cup mashed)
2 eggs, beaten
1/2 cup grated parmesan cheese
1 tsp. chopped parsley
1 tsp. nutmeg
4 tbs. coconut flour
4 tbs. butter
boil cauliflower in water until soft, for about 25 minutes. Mash with fork or potato masher. Add eggs. parmesan cheese, parsley, nutmeg and coconut flour. Shape into walnut size balls. Bring large pot of water to rolling boil. Add salt. Drop cauliflower balls into water. When they rise, remove with slotted spoon. Heat butter in skillet. Fry balls until brown on all sides. Drain on paper towel. 12 dumplings; 1.5 carbs
Dr. Atkins cookbook 1994

DESSERTS: CHOCOLATE FUDGE(click here to print)

This recipe is from the original Dr. Atkins cookbook from 1994. I have no idea how this recipe gets as hard as real fudge. Willing to try it though
CHOCOLATE FUDGE
1 package sugar free Jello chocolate instant pudding(small box)
4 packets Splenda
1/2 cup heavy cream
1 tbs. creme de cacao (optional)  this is a cocoa flavored liquor
3 heaping tablespoons chunk style Smuckers Natural peanut butter

Mix all ingredients together except peanut butter. Place over low heatt and add peanut butter. Heat until peanut butter melts. Stir until well blended
Spray a small baking pan with oil spray. Pour mixture into pan. Refrigerate until firm. Slice into 15 squares. 3.8 carbs

MAIN DISH: HAL'S CHICKEN(click here to print)

HAL'S CHICKEN

1 chicken cut into 8 pieces
Mustard Sauce (recipe below)
1 medium onion, sliced thin
1 medium tomato, sliced thin
2 tbs. fresh dill, minced
salt to taste

Preheat oven to 350 F. Wash and dry chicken with a paper towel. Place in a baking dish and cover with mustard sauce. Top with onion slices and then tomatoes. Sprinkle with dill and salt. Cover with foil and bake one hour. Remove foil and bake 1 hour more. Serves 4; 4.7 carbs

Mustard sauce

4 tbs. Dijon mustard
1 cup sour cream
2 tbs. chopped chives
Mix ingredients well. Refrigerate. makes 20 tablespoons, less than 1 gram carbs

Dr. Atkins cookbook 1994

THANKSGIVING RECIPE: CRANBERRY SAUCE(click here to print)

Cranberry sauce

2 1/2 cups fresh cranberries
1 1/2 cups water
1 package sugar free lemon or orange Jello
6 packets Splenda
2 tbs. orange liquor
1 tbs. sugar free raspberry pancake syrup

Cook cranberries in water over low heat until they pop. Drain and press through sieve and add boiling water to make 1 1/2 cups liquid. Dissolve jello, splenda liqueur and syrup in hot liquid. Add cranberry pulp if desired. Chill until firm. slice to serve. serves 8; 6.0 carbs

Atkins Cookbook 1994

MAIN DISH: ATKINS SPAGHETTI SAUCE(click here to print)

ADAPTED FROM ATKINS SPAGHETTI SAUCE

1 pound of browned spare ribs (Atkins uses 2 pork chops)
5 tbs. olive oil
1 cup chopped onions
3 large garlic cloves, minced
1 pound brown italian sausages (sliced in to one inch pieces)
1 pound of meat balls browned (Atkins uses ground beef browned)
1 tsp. oregano
a few bay leaves
3 (16 ounce cans) tomato sauce
1 can tomato paste
2 cups water
2 packet splenda
chopped mushrooms and green bell peppers(optional)

Brown onions and garlic in olive oil. Add tomato sauce, tomato paste, and water and Splenda.. Bring to boil. Add sausages, spare ribs, and meat balls to pot. Simmer in a covered pot for 3 hours on low. If the sauce looks thin, uncover and simmer longer until the sauce cooks down more. Serve with squash spaghetti noodles.
serves 10; 5 g. carbs

DESSERTS: COFFEE CREAM LAYER CAKE(click here to print)_

COFFEE CREAM MERINGUE LAYER CAKE
5 egg whites, at room temperature
5 packets Splenda
2 cups heavy cream
1 1/2 tsp. instant coffee
1/2 tbs. gelatin
1 tbs. cold water
3 tbs. butter, at room temperature
4 egg yolks at room temperature
2 tsp. mocha extract
1/2 cup chopped walnuts

Preheat oven to 275 F. Butter 3 round layer cake pans. Beat 3 egg whites until they form soft peaks. Add 1 packet splenda and beat until stiff. Divide whites among 3 pans. Bake for 45 minutes. Combine 1 cup heavy cream and instant coffee in top of double boiler Stir with wire whisk until powder dissolves. Dissolve gelatin in cold water. Add gelatin to coffee mixture and heat just to boiling. Stir constantly with whisk. Remove from heat. Beat in 4 egg yolks, 1 yolk at a time. Add butter and beat well until dissolved. Add extract and remaining Splenda. Put in freezer to cool.
When coffee mixture is col, fold into whipped cream and refrigerate until cooled. Pile cream between layers of meringue as you would frost a cake. Top with cream, making sure to cover sides. Sprinkle nuts on top and sides. Refrigerate until serving time. serves 10; 3 carbs

Dr. Atkins New Diet Cookbook 1994

SALADS: CHICKEN SALAD WITH GRAPES(click here to print)

CHICKEN SALAD





8 boneless skinless chicken breast halves, cooked and cubed

2 cups chopped walnuts
2 celery ribs, sliced
3/4 cup mayonnaise
1/2 cup sour cream
1 tbs. white wine vinegar
salt and pepper to taste

In a large bowl combine first 4 ingredients, set aside. In a small bowl, combine mayonnaise, sour cream and vinegar; mix well. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least one hour. serves 12; 4 carbs

Taste of Home Cookbook

SOUPS: COOL RASPBERRY SOUP(click here to print)

COOL RASPBERRY SOUP



1 package (20 ounces) frozen unsweetened raspberries
1 1/4 cu water
1/4 cup white wine (optional)
1 cup Diet Ocean Spray cran-raspberry juice
4 packets of Splenda (or to taste)
1 1/2 tsp. cinnamon
3 whole cloves
1 tbs. lemon juice
1 carton (8 ounces) Dannon natural plain yogurt
1/2 cup sour cream

In a blender, puree raspberries, water and wine (if desired). Transfer to a large saucepan; add the juice, splenda, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. 5 servings; 10 carbs
adapted from a taste of home cookbook

BREADS: CHEESY BISCUITS(click here to print)

CHEESY BISCUITS




1 cup blanched almond flour

2 T + 1 tsp. coconut flour

2 T baking powder 

1/2 tsp. salt

1/3 cup shredded cheddar cheese

1 1/2 T cold butter 

1/4 cup heavy cream

2 T water

1/4 tsp. garlic powder

1 T melted butter (if desired)

Dried or chopped parsley (if desired)

Directions:

1. Preheat oven to 400 degrees. 

2. In medium bowl, combine almond and coconut flours and cold butter. Using a pastry blender or two butter knives or forks, cut the cold butter into the flours until a mealy texture is reached. Small clumps of butter are OK, but do not leave any large clumps. 

3. Add in baking powder, salt, cheese, cream, water and garlic powder and work with hands or pastry blender into a very thick dough. 

4. Use a cookie scoop (or just a spoon) to spoon heaping teaspoons of the dough onto a large, slightly greased cookie sheet, about an inch apart. 

5. Bake at 400 degrees for 10 - 12 minutes or until the tops begin to turn brown. 

6. If desired, brush biscuits with melted butter and then sprinkle with parsley. Serve while warm.

makes 12 bisquits; 1 net carb

*www.cutthewheat.com*

BREADS: OOPSIE BREAD(CLOUD BREAD)click here to print

 

Note:  Use instead  of hamburger buns and use in place of bread for your sandwiches

OOPSIE BREAD (CLOUD BREAD)

Ingredients

3 large eggs (separated)
3 oz. cream cheese
dash of salt
pinch of cream of tarter
1 packet of stevia

Directions

separate eggs into 2 bowls, beat egg whites first to stiff peaks, beat yolks, cream cheese and other ingredients together, fold in egg whites, mound and separate mixture on a cookie sheet into 5 mounds, bake at 300 degrees for 30 min or til golden brown

HOW TO BEAT EGG WHITES

Eggs will beat better at room temperature, but separate better when cold. The trick is to separate them when cold, then let stand until they reach room temperature. The best way to beat egg white is with an electric hand mixer. Bowl should be metal or glass, never plastic. Bowl and beaters should be chilled or even frozen. Add a pinch of cream of tartar for stability. Beat until stiff peaks form or when you turn bowl upside down they stay put. Always gently fold the stiff egg whites into your other batter using a rubber spatula. Just enough to incorporate.

Number of Servings: 5; less than 1 gram of carbs

*www.sparkpeople.com*