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*

VEGETABLE SIDE DISH: BRUSSELS SPROUTS AND PECANS(click here to print)

BRUSSELS SPROUTS AND PECANS


2 (10 ounce) packages frozen brussels sprouts, thawed
1 3/4 cup Swanson low sodium chicken broth
3 tbs. butter
4 tbs. flour or (xanthan gum thickener)
3/4 cup heavy whipping cream
1/4 tsp. nutmeg
1/4 cup copped unsalted dry roasted pecans
1 cup crushed pork rinds.

Peheat oven to 400 F. Lightly spray a 1 1/2 quart casserole with vegetable oil. Cook brussels sprouts, uncovered to preserve color, in a small amount of boiling water until tender. Set aside.
Meanwhile melt butter or margarine over low heat. add flour. stir to blend well.  Add milk, then boiling chicken broth beating with a wire whisk to blend. Cook and stir until sauce comes to a boil and thickens. Remove from heat and stir in nutmeg and pecans. Place cooked brussels sprouts in prepared casserole. Pour sauce over sprouts and top with stuffing mix (pork rinds).  Bake 10 minutes to brown topping.
serves 8. 6 carbs

Recipe submitted by Edith Weil

VEGETABLE SIDE DISH: CAPONATA (EGGPLANT)(click here to print)

CAPONATA (EGGPLANT)





1 medium eggplant, diced
1/4 tsp. salt
3 tbs. olive oil
1 tbs. peanut oil
3 cloves garlic, minced
2 medium onions finely chopped
1 cup finely chopped celery
1/2 cup finely chopped green pepper
1 (8 ounce) can tomato sauce
3 tbs. capers, rinsed
4 tbs. red wine vinegar
black pepper to taste
parmesan cheese, grated (optional)
8 lettuce leaves.

Note:  If you want to add a little sweetness, mix in 2 packets of Splenda before serving


Place eggplant in a colander and sprinkle with salt. Let it rest for 1 hour. Rinse well. Saute eggplant in olive oil in a skillet over medium heat until soft Remove from heat. Drain on paper towels. Pour peanut oil in the skillet and add garlic onions, celery and green pepper. Saute until tender. Add tomato sauce and reduce heat. Simmer 10 minutes. Add eggplant capers, vinegar and black pepper. Simmer 10 minutes, stirring often. Cover and refrigerate overnight. Serve on lettuce leaves. Top with grated parmesan cheese if you like. 8 servings; 9 carbs
American Heart Association cookbook

BREAKFAST: CREAM CHEESE PANCAKES(click here to print)

Ingredients

• 2 oz cream cheese
• 2 eggs
• 1 packet stevia (or any) sweetener
• 1/2 teaspoon cinnamon

Get $3 Off Probiotic Pearlsª For Digestion

Instructions

• Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Notes

Approx nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein

Read more at http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html#CLsUdhyLkBAfZGyF.99

CREAM CHEESE PANCAKES

m Cheese Pancakes

Yield: Four 6-inch pancakes

Serving Size: 1 pancake

Ingredients

• 2 oz cream cheese
• 2 eggs
• 1 packet stevia (or any) sweetener
• 1/2 teaspoon cinnamon

Get $3 Off Probiotic Pearlsª For Digestion

Instructions

• Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Read more at http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html#CMcgVHYwpxfaY7jK.99pancakes.html#ixzz3A0OV8JxX

2 ounces cream cheese
2 eggs
1 packet Stevia
1/2 tsp. cinnamon

Put in blender or use an electric hand mixer and blend until smooth. Grease a hot skillet with butter or Pam.  Pour 1/4 of batter into skillet. Cook 2 minutes on each side or until light brown. Serve with any sugar free syrup.  2.5 carbs; serves 5

Recipe submitted by Edith Weil

MAIN DISH: FISH-FLOUNDER FILLETS IN FOIL(click here to print)

FISH: FLOUNDER FILLETS IN FOIL


4 (5 ounce) flounder fillet
1 tbs. butter or margarine (if you eat low-fat)
1 tbs. chopped green onions
1/2 pound mushrooms, chopped
3 tbs. dry white wine
1 tbs. lemon juice
1 tbs. chopped fresh parsley
vegetable oil spray
1/2 tsp. black pepper

Rinse fish and pat dry with paper towel. To make a mushroom sauce, lightly spray a skillet with Pam. Place over medium heat.  Add butter, green onions and saute until soft. Add mushrooms and cook 5 minutes. Stir in wine, lemon juice and parsley and cook until most of the liquid evaporates. Preheat oven to 400 F. Lightly spray 4 pieces of heavy duty foil with vegetable oil. Place a fillet on each piece of foil; season with pepper. Spoon mushroom sauce evenly over each piece of fish. Draw edges of foil together and seal. Bake 20 minutes, or until fish flakes.  Serve in foil.
4 servings; 3 carbs
American Heart Association Cookbook

MAIN DISH FISH: PIZZA FISH FILLETS(click here to print)

PIZZA FISH FILLETS


1-1/2 pounds fresh or frozen fish fillets, 1/2 to 3/4 inch thick
1/2 tsp. lemon pepper seasoning
2 cups sliced fresh mushrooms
1 medium green pepper chopped
1 medium onion chopped
1/4 cup water
1 (8 ounce) can pizza sauce (sugar free)
1/2 cup shredded mozzarella cheese

Thaw fish, if frozen. Pat dry with paper towels. Cut into 6 serving pieces. Place the fish in a greased 2 quart rectangular baking dish, tucking under any thin edges. Sprinkle with the lemon-pepper seasoning.
Bake fish, uncovered, in a 450 F. oven or until fish flakes easily with a fork. Drain off liquid.
Meanwhile in a saucepan, cook mushrooms pepper, and onion in the water; covered, 5 minutes or until tender. Drain; add pizza sauce. Heat through; spoon over fish. Sprinkle with cheese. Bake until everything is warmed together and cheese melts.
 6 servings; 7 carbs
Better Homes and Gardens Cookbook

SOUPS: CHILLED DILLED CUCUMBER SOUP(click here to print)

CHILLED CUCUMBER SOUP



2 medium cucumbers, peeled, seeded, and chopped
2 green onions, finely chopped
1/2 cup chopped fresh parsley
12 cup chopped fresh dill weed
1/2 tsp. ground coriander
2-3 drops tabasco sauce
2 cups plain greek yogurt
1 cup sugar free lemon yogurt

Combine all ingredients in food processor. Process briefly until smooth. Put mixture in a bowl, cover and chill for at least 2 to 3 hours. Garnish with fresh lemon slices  serves 4; 7 g. carbs

Recipe submitted by Edith Weil

GRILLING: SAVORY GRILLED PORK CHOPS(click here to print)

SAVORY GRILLED PORK CHOPS


serves 4

Ingredients

* 4 Center cut boneless pork chops
* 4 Tbsp Lea & Perrins, Worcestershire Sauce
* 2 Tbsp Garlic powder or Goya Adobo
* 2 Tsp Mrs. Dash or other seasoned salt

Directions

Place pork chops, worcestershire sauce, Adobo spices, and Mrs. Dash into a ziploc bag. Shake well to coat, then place in the refrigerator for 15 minutes.
.
Meanwhile, start the charcoal for a grill if you have a charcoal grill. When the meat is marinated and the grill is ready, place the meat on the grill. Reserve the liquid from the bag to baste.
.
Depending on the heat of the grill, it will take approximately 10 minutes per side. Turn the chops frequently, basting with the sauce each turn.

Number of Servings: 4

6.4 carbs

*www.sparkpeople.com*

GRILLING: VEGGIE KABOBS(click here to print)

Veggie Kabobs on the Grill

I

Filling, delicious, but oh so low in fat and calories!

Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 6

Ingredients

3 baby Zucchini, baby cut into 6 equal pc's
1 large onion, large dice
12 large Mushrooms, whole, stem removed
Peppers, sweet, red, fresh, 1 1/2, large cut into 2" cubes
1 cup Kraft Fat Free Italian

Directions

Skewer veggies evenly onto 6 kabob skewers, place on cookie sheet and baste well on all sides using dressing.
Put kababs on the BBQ and grill until done as desired. Baste while cooking using remaining dressing. Use up the dressing that dripped onto to the cookie sheet as well.
6 servings; 5.9 carbs
*www.sparkpeople.com*

GRILLING: HOBO PACK(click here to print)

HOBO PACK


1/2 head cauliflower
1/2 medium onion
1 medium carrot (omit if doing keto)
1 large rib of celery
salt, pepper
8 slices bacon
2 tbs. butter

Cut cauliflower into small chunks. Coarsely chop the onion, slice the carrot about 1/4 inch thick and slice the celery about the same thickness. Tear off a piece of heavy duty aluminum foil about 18 inches long. Pile the vegetables in the middle. Salt and pepper them(add any additional spices you like). Crumble the cooked bacon on top, and dot with butter. Fold the foil over the whole thing and fold seam a few times. Put the packet on the grill and give it 12 to 15 minutes. Pull the packet off the grill with thongs. Open on a plate and serve.
6 servings; 3 carbs
*The Low carb barbecue book-Dana Carpender*

GRILLING: APPLE MUSTARD PORK STEAKS(click here to print)

APPLE MUSTARD PORK STEAKS



1 pound pork shoulder steaks (2 steaks)
1/4 cup apple cider vinegar
2 tbs. Splenda
1 clove garlic
2 tsp. soy sauce
1/2 tsp. grated ginger root
2 tsp. spicy brown mustard

Place your pork steak on a plate with a rim. Mix together everything else, and pour it over the steaks. Turn the steaks once or twice to coat, then let them sit for 30 minutes.  Grill over med heat 10 minutes per side, basting several times with the marinade.
2 servings; 5 carbs
*low carb barbecue book-Dana Carpender*

4 INGREDIENT MAIN DISH: TURKEY MEATBALLS CARBONARA(click here to print)

TURKEY MEATBALLS CARBONARA


1 (12 ounce) package frozen Italian-style turkey meatballs
1 medium onion, thinly sliced
4 slices turkey bacon, cut into pieces
1 Jar Alfredo Sauce without cornstarch or make your own

Follow directions for heating meatballs in oven or microwave. In skillet sprayed with Pam, cook and stir onions and bacon until is tender and bacon cooks.. Mix 1/3 cup water and alfredo sauce Add to skillet with onion and bacon. Bring to boil and reduce heat to simmer. Add cooked meatballs and heat through.
Serve with spaghetti squash or zucchini noodles.
Note:  Frozen meatballs usually have fillers, so check out carb count on back of package.  
Servings 12 meatballs; 4  carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: LOW CARB LASAGNA(click here to print)

LOW CARB LASAGNA



4 to 6 zucchini squash, cut lengthwise slices
1 (1 pound) ground turkey or lean ground beef
2 cups Ragu no sugar added spaghetti sauce
1 cup shredded  mozzarella or jack cheese (shredded from a block of cheese)

Preheat oven t 350 F. In a large skillet or dutch oven, heat 1/2 cup water until it boils. Reduce heat. Add zucchini, reduce heat, cover and simmer until zucchinis is clear and tender. Drain and set aside.
Spray dry skillet with Pam and add ground turkey or lean ground beef.  Cook until turkey turns white or beef turns brown.(drain fat is using ground beef)  Add pasta sauce and 1/4 cup water. Simmer 15 minutes to blend flavors.

In a 9 x 13 inch baking dish sprayed with Pam, place zucchini in single layer.  Pour meat sauce over zucchini. Cover and bake 15 to 20 minutes or until mixture bubbles and heats through.

Uncover and sprinkle with cheese. Return to oven 5 minutes or until cheese melts.
10 servings; 4  carbs
*cookbookresources.com*

4 INGREDIENT MAIN DISH: CHICKEN WITH SUGAR SNAP PEAS(click here to print)

CHICKEN WITH SUGAR SNAP PEAS





1 (16 ounce) package frozen sugar snap peas
1 (8 ounce) package mushrooms, cleaned, sliced
2 boneless, skinless chicken breasts cooked, cut into strips
1/3 cup sweet and sour sauce (see recipe below)

Cook sugar snap peas according to package directions. Immediately rinse in cold water to stop cooking, drain and set aside. In skillet sprayed with Pam over medium heat, cook and stir mushrooms 5 t 6 minutes or until mushrooms are tender. Add peas, strips and sweet sour sauce and stir until mixture heats through. Season to taste with salt and pepper.
serves 4; 4  carb


Sweet and Sour Sauce

1/2 cup Splenda
1/2 tsp. xanthan gum
1 cup  white wine vinegar
1 tbs. lite (reduced sodium) soy sauce or Briggs liquid aminos

In medium saucepan mix Splenda and xanthan gum. Stir in 1/2 cup water, vinegar, and soy sauce. Mix well.
Over medium heat, heat mixture until it boils, stirring constantly. Boil and stir 1 minute.
Use sauce immediately or refrigerate.
10 servings; 2 net carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: CHICKEN ITALIANO(click here to print)

CHICKEN ITALIANO



4 boneless skinless chicken breast halves, rinsed, patted dry
1/4 cup Primal Kitchen mayonnaise
1/4 Italian seasoned crushed pork rinds for lower carb count)
1/4 cup grated parmesan or romano cheese

Preheat oven to 375F. Lightly spread mayonnaise on both sides of each chicken breast. In flat dish, mix breadcrumbs and cheese. Add salt and pepper to taste. Coat chicken with crumb mixture and transfer to baking sheet. Bake 45 minutes or until chicken is tender and juices run clear.
4 servings; 7  carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: CHICKEN AND DUMPLINGS(click here to print)

CHICKEN AND DUMPLINGS


1/4 cup plus 3 tbs. Bisquick mix(click here for low carb recipe)
1/4 tsp. crushed dried thyme
2(14 ounce) cans Swanson low sodium chicken broth
2 cups cooked cubed chicken breasts

Stir baking mix and 3 tbs. water to make soft dough. Add small amount baking mix if dough is too sticky. Add thyme and pinch of pepper to taste.
  In medium saucepan over high heat combine broth and chicken and heat until mixture bowls. Drop dumpling mixture by tablespoons into boiling both.
  Reduce heat to medium(slow boil) and cook uncovered 10 minutes. Cover and continue cooking 10 more minutes. Serve immediately
6 servings; 4  carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: CHICKEN-MUSHROOM OVEN PACKET(click here to print)

CHICKEN-MUSHROOM OVEN PACKET




1 cup sliced fresh mushrooms, divided
1 sliced onion, divided
4 boneless, skinless chicken breast halves
8 tbs. olive oil vinaigrette dressing without sugar

preheat oven to 350 degrees. On each of 4(18 inch) pieces of aluminum foil, place mushrooms, onions, and then chicken breasts. Season chicken with salt and pepper. Seal packet tightly and bake 30 minutes. Open packet and baste chicken and vegetables with dressing. Reseal packet and continue baking another 30 minutes. Serve in packet or on plate.
4 servings; 5  carbs
*cookbookresources.com*

4 INGREDIENT MAIN DISH: BROCCOLI-CHEESE CHICKEN(click here to print)

BROCCOLI-CHEESE CHICKEN





1/4 cup slivered almonds
1 (10 ounce) packages frozen broccoli florets in cheese sauce(make your own with cheddar cheese and whipping cream)
3 cups cubed cooked chicken or turkey breasts
1/4 cup diced pimentos

In pan spayed with Pam, over medium heat, cook and stir nuts until they are brown.
Cook frozen broccoli in sauce according to directions
Transfer to a large saucepan and stir in chicken and pimentos.
Simmer, stirring constantly, until chicken and broccoli heat through. Add water if sauce gets to thick. Season with pepper. Remove and keep warm. Sprinkle on almonds just before serving.
6 to 8 servings; 5  carbs.
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: CHICKEN-CREAM CHEESE ROLLS

CHICKEN-CREAM CHEESE ROLLS




4 small boneless, skinless chicken breasts
4 tbs. full fat cream cheese (Neufchatel)
2 tbs. chopped green onions with tops
4 sliced  bacon

Preheat oven to 350 degrees. To thin chicken breasts, place in plastic bag and pound with rolling pin until chicken breast is 1/4 inch thick. Season to taste with black pepper. Combine cream cheese and green onions and place equal amount on each chicken breast. Roll chicken breast around cream cheese mixture. Wrap 1 slice bacon around each chicken roll and secure roll with wooden pick or cotton string.

In sprayed baking dish bake rolls uncovered 30 minutes. Chicken is done when juices run clear and meat is no longer pink. Remove picks or string before serving.
4 servings; less than 1 carb
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: PORK SHOULDER (click here to print)

PORK SHOULDER WITH GARLIC & THYME



1 pork shoulder(5 pounds)
2 large bunches fresh thyme
12 large garlic cloves
salt and pepper

Trim off most of the fat from pork shoulder. Chop the fat into very small pieces to make 1/3 cup. Remove enough leaves from the thyme to get 1/3 cup packed. Set aside. Press 4 cloves of garlic through a garlic press and rub the garlic all over the pork shoulder. Mince the remaining 8 cloves of garlic. Chop the garlic with the thyme leaves, pork fat, and 1 tsp. coarse salt to make a paste. Make 1 inch deep holes all over the pork and fill them with the garlic thyme mixture. Also insert the mixture around the bone. Put the remaining thyme branches in the bottom of a roasting pan. Place the pork on top of the branches. Roast for 45 minutes then increase oven temperature to 400 F degrees. roast for 25 minutes longer. increase the heat again to 450 degrees and roast an additional 25 minutes or until temperature on thermometer reaches 145 F. Transfer to cutting board; let rest 10 minutes before carving. and serve.
6 servings; 3 carbs
*low carb 1-2-3 cookbook*

4 INGREDIENT MAIN DISH: BRAISED HOISIN PORK(click here to print)

BRAISED HOISIN PORK WITH SCALLIONS



2 bunches scallions
1 boneless pork shoulder (5 pounds)
6 tbs. coconut aminos
salt an pepper

Preheat oven to 300 F. Cut on the bias into 1 inch lengths, using the white and green parts.
Leave a little fat on the pork, trimming away the rest. Tie pork at 2 inch intervals. Heat a very large baking dish with a cover over high heat until very hot. Add the pork, fatty side down, and brown for a few minutes. Then turn the pork and brown it on all sides for a total of 10 minutes. While the pork is still in the pan, spread the hoisin sauce over the pork. Scatter the scallions over the pork and add 1 teaspoon peppercorns. Cover the pot and bake for 3 1/2 hours or until pork is very tender.

Transfer the pork and scallions to a cutting board. Remove as much fat as possible from the pan juices and place the baking dish on top of the stove. Cook the liquid over high heat until very reduced, adding salt and pepper to taste. Lightly sprinkle the pork with salt and cut into thick slices. Scatter with the scallions pour the hot sauce over the top and serve.
6 servings;5.5 carbs
*low carb 1-2-3 cookbook*

4 INGREDIENT MAIN DISH: PORK TENDERLOINS(click here to print)

PARMESAN-CRUSTED PORK TENDERLOINS

2 pork tenderloins (14 ounces each)
3/4 cup freshly grated Parmesan cheese, about 3 ounces
2 tbs. ground cumin
salt and pepper

Preheat oven to 375 degrees. Pat the pork dry with paper towels and lightly season with salt.
In a small, mix together the cheese cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible. Place the pork on a rimmed baking sheet. Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. This will leave the pork slightly pink in the center.  If you like it more done, leave it in oven 10 minutes longer. Remove the pork from oven, transfer to a cutting board. Let it rest for a few minutes. Cut the pork into 1/2 inch slices and serve immediately.
Serve immediately.
serves 4; 1 carb
*low carb 1-2-3 cookbook*

4 INGREDIENT MAIN DISH: EASY MEAT LOAF(click here to print)

EASY MEAT LOAF




1 (14 1/2 ounces) can stewed tomatoes with Mexican flavors (jalapeno, garlic, cumin)
1 (1 pound) lean ground beef (or ground chuck)
2 eggs beaten
1 cup crushed pork rinds or almond flour

Preheat oven to 350 degrees. In blender or food processor, process tomatoes about 10 seconds. In a bowl, combine all ingredient and add salt and pepper to taste Pack meat in a sprayed loaf pan. Bake about 1 1/2 hours or until done. Drain fat from pan 1 to 2 times during cooking.
6 servings; 5 carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: STIR FRY STEAK (click here to print)

STIR FRY STEAK AND BOK CHOY


1/2 pound lean boneless flank or top sirloin steak, trimmed
1 head Bok Choy
3 tsp. olive oil
1 cup stir fry cooking sauce (see recipe below)

Slice steak into 1 by 3 inch thin strips and set aside. Wash bok choy carefully and cut leaves from stems. Cut stems in 1/4 inch slices and shred leaves. Heat large skillet over high heat. Add 1 tsp. oil and bok choy stems. Cook uncovered stirring constantly for 2 minutes. Add 1/4 cup water, cover and cook an additional 2 minutes. Add leaves and cook and stir 2 more minutes. Remove bok choy from skillet. Pour remaining 2 tsp. oil into skillet. When oil is hot, add steak. Cook and stir until meat browns, about 4 minutes. Stir in cooking sauce and return bok choy to skillet. Cook until sauce boils and thickens. Serve.
4 servings; 2 carbs

Stir Fry Cooking Sauce
1/4 tsp. xanthan gum
2 tsp. coconut aminos
1/2 tsp. ginger
2 tbs. cooking sherry (or wine)

In small bowl, combine all ingredients and stir until corn starch dissolves.
4 servings; 3 net carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: BEEF STUFFED PEPPERS(click here to print)

BEEF STUFFED PEPPERS



3 large green bell peppers, whole
1 onion, finely chopped
1 (1 pound) package lean ground beef (or ground chuck)
2 cups Ragu no sugar added spaghetti sauce

Cut peppers lengthwise into 2 halves. Remove stems, seeds and white membrane. In a saucepan, heat 4 cups water until it boils. Drop peppers and bowl 6 minutes of until crisp tender. Plunge into cold water and set upside down on paper towels and drain. In a skillet sprayed with Pam cook and stir onion until tender. Remove from skillet. Add ground beef cook and stir until it browns. Drain any fat off of meat and wipe skillet clean with a paper towel. Combine beef onion and 1 cup sauce. Mound mixture in peppers. Bake covered for 20 minutes. Remove cover. Heat remaining sauce and spoon over peppers. Serve
Note: Walden Farms also has sugar free spaghetti sauce in case you can't find the Ragu
6 servings; 9 carbs
*www.cookbookresources.com*

4 INGREDIENT MAIN DISH: NO BEANS CHILI(click here to print)

NO BEANS CHILI



1 onion, finely chopped
1 (l pound) package lean ground beef (or ground chuck)
1 (10 ounce) can mild diced tomatoes and green chilies
1 (1.25 ) packet reduced sodium taco seasoning (make your own)

Spray skillet with Pam. Over medium heat, cook and stir onion until tender. Do not brown. Remove and set aside. In same skillet, cook and stir ground beef until its brown. Drain fat from beef. Stir in tomatoes and taco seasoning and 1 to 2 cups water. Simmer about 30 minutes to blend flavors.
Note:  serve over spaghetti squash.
8 servings; 5 carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: CREAMY SPINACH(click here to print)

CREAMY SPINACH WITH WALNUTS



1 (16 ounce) package frozen leaf spinach
1 cup sliced mushrooms
3 tbs. reduced fat cream cheese (Neufchatel)
1/4 chopped walnuts

Cook spinach according to directions. Drain in strainer and squeeze out excess moisture. In skillet sprayed with Pam, cook and stir mushrooms until they are tender. Drain. Reduce heat to low, add spinach and cream cheese and cook and stir over low heat until cheese melts. Season to taste with salt an pepper. Top each serving with 2 tsp. chopped walnuts.
5 servings; 7 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE:STUFFED MUSHROOMS(click here to print)

SEASONED-STUFFED MUSHROOMS





12 large mushrooms
1 tbs. Neufchatel cream cheese
2 tsp. dried herbs
2 tbs. seasoned  crushed pork rinds)

Preheat oven to 350 degrees. Remove stems from mushrooms and chop finely. Place caps on large, sprayed with Pam, baking pan.  In sprayed with Pam skillet cook and stir chopped mushroom stems 3 minutes. Stir in cream cheese, herbs and breadcrumbs and cook and stir for 2 minutes. Season to taste with salt and pepper.  Spoon cream cheese mixture into caps. Coat with cooking spray. Cover pan with aluminum foil and bake 15 minutes or until tender. Remove foil and bake 6 minutes longer or until tops brown.
Optional: add 1 tbs. finely chopped green onions with tops to mushroom stems before cooking to add more color.
4 servings; 4 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: ORIENTAL GREEN BEANS(click here to print)

ORIENTAL GREEN BEANS


1 (16 ounce) package frozen french style green beans
1/2 cup sliced, rinsed, drained water chestnuts
1/4 cup chopped green onion with tops
2 tbs. lite (reduced sodium) soy sauce

Cook green beans according to package directions. Drain.
Transfer water chestnuts, green onions and soy sauce and mix well. Cook and stir mixture over medium heat until hot. Serve immediately.
Optional: Before serving, sprinkle with chopped dry roasted peanuts or toasted, slivered almonds.
6 to 8 servings; 3 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: EGGPLANT CASSEROLE(click here to print)

EGGPLANT-TOMATO CASSEROLE



1 (1 pound) eggplant, peeled, cubed
1/2 cup seasoned breadcrumb, divided (or use pork rinds for less carbs)
1/2 cup Egg Beaters (or 2 whole eggs, beaten)
2 tomatoes, sliced

Preheat oven to 350 degrees. In saucepan, heat 2 inches water until it boils. Add eggplant and co until it i soft. Drain and mash eggplant with a fork. Stir in half of the breadcrumbs Egg beaters, salt and pepper to taste.

In a sprayed 9 by 9 inch baking dish, spread eggplant mixture and top with sliced tomatoes. Sprinkle tomatoes with remaining breadcrumbs and coat with cooking spray.

Bake uncovered at 350 degrees for about 30 minutes or until tomatoes are tender and light brown around edges.
Optional: over medium heat, cook and stir 1/3 cup chopped onion and 2 minced garlic cloves until onion is clear and tender. Stir into eggplant mixture.
8 servings; 7 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: CABBAGE STIR-FRY

CABBAGE STIR-FRY




1 large onion, thinly sliced
1 to 2 cloves of garlic, minced
1 small head green cabbage, shredded
1 tbs. lite (reduced sodium) soy sauce

In a sprayed with Pam non-stick skillet on medium heat, cook and stir onion and garlic 2 minutes or until onion is tender. Add shredded cabbage, soy sauce and 1 tbs. water. Cook until cabbage is crisp-tender. Serve.  6 to 8 servings; 5 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: CHEESY BRUSSELS SPROUTS(click here to print)

CHEESY GARLIC BRUSSELS SPROUTS



1/2 cup Easy to make cheese sauce (see below)
1 (10 ounce) bag frozen brussels sprouts
1 clove garlic, finely minced
1 tbs. fresh lemon juice

Prepare easy to make cheese sauce. Set aside and keep warm. Prepare brussels sprouts according to directions. Drain and keep warm. In a skilled sprayed with Pam, and over low heat, cook and stir garlic for 2 minutes. Add drained sprouts and lemon juice and stir 3 minutes or until sprouts heat through. Top each serving with 1 tbs. cheese sauce.
serves 4; 7 net carbs

Easy to Make Cheese Sauce
2 tbs. butter
2 tsp. xanthum gum
1 1/4 cup cream
1/4 cup  cheddar cheese

In heavy saucepan over medium heat, melt butter. Add flour, and stir 2 minutes. Do Not brown. Stirring constantly, add milk and heat until it boils. Reduce hat and cook 3 minutes until sauce thickens. Add cheese and stir until cheese melts. Remove from heat and serve.
Tip: If not serving immediately, cover sauce with plastic wrap and chill
4 servings, 7 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: 7-MINUTE BROCCOLI STIR-FRY(click here to print)

7-MINUTE BROCCOLI STIR-FRY




1 pound fresh broccoli florets
1 (8 ounce) package of fresh mushrooms, sliced
2 green onions with tops, sliced
1/4 cup slivered almonds

Spray skillet with Pam. Heat to high. Add broccoli and stir fry 2 minutes. Add 1 tbs. water, cover and cook, stirring frequently about 3 minutes until broccoli is crisp-tender.  Add more water if necessary. Remove broccoli and put aside. Spray pan again and add mushrooms and green onions. Cook and stir until liquid from mushrooms evaporates, about 3 minutes. Return broccoli to pan, stir and heat until hot. Sprinkle with almonds and serve.

6 to 8 servings; 3 net carbs
*www.cookbookresources.com*

4 INGREDIENT VEGETABLE: ASPARAGUS (click here to print)

ASPARAGUS WITH GARLIC AND BASIL



1-1/2  pounds of asparagus, washed and trimmed
2 cloves garlic minced
1 tsp. dried crushed basil or 1 tbs. fresh basil chopped
1 tbs. lite (lite, reduced sodium) soy sauce

In skillet heat 1/3 cup water until it boils. Add asparagus, cover and cook about 5 minutes or until crisp-tender. Uncover and continue to boil about 2 minutes until water evaporates. Remove asparagus and keep warm. Spray dry skillet with cooking spray and add garlic and basil. Cook and stir 2 minutes. Stir in soy sauce and season with black pepper. Pour sauce over asparagus and serve

6 to 8 servings; 3 net carbs
*www.cookbookresources.com*

4 INGREDIENT DRESSING: TANGY BASIL(click here to print)

TANGY BASIL


1/4 cup apple cider vinegar
1/4 cup Splenda
1/4 cup  olive oil
1 tsp. crushed dried basil
In small saucepan over medium heat, heat vinegar and Splenda until it dissolves. Remove from heat.
Add oil, basil, and 1/2 tsp. salt and mix well. Mix again before serving
Variation: Substitute dried dillweed for basil
12 servings; less than 1 carb
*www.cookbookresources.com*

4 INGREDIENT DRESSING: CREAMY SLAW DRESSING(click here to print)

CREAMY SLAW DRESSING



1/2 cup Primal kitchen
1 tbs. Splenda
1 tbs. cider vinegar or rice vinegar
1/2 tsp. celery salt

In mixing bowl, cream all ingredients and 1/2 tsp. salt. Chill in covered container.
12 servings; 2 net carbs
*www.cookbookresources.com*

4 INGREDIENT DRESSING: SWEET SOUR SALAD DRESSING(click here to print)

SWEET SOUR SALAD DRESSING

1/4 cup  (or olive oil)
1/4 cup white wine vinegar
2 tbs. Splenda
1/4 regular or white wine

Combine all ingredients and shake well before using
4 servings; less than 1 carb

*www.cookbookresources.com*

4 INGREDIENT DRESSING: SESAME SEED DRESSING(click here to print)

SESAME SEED DRESSING



1 tbs. sesame seeds
2 tbs. canola, peanut or olive oil
2 tbs. white wine or rice vinegar
1 tbs. lite (reduced sodium) soy sauce

In dry skillet over medium heat, cook and stir sesame seeds until they turn light brown. Stir to avid burning. In a jar with lid, combine ingredients. Shake well to blend.  Shake again before serving.
7 servings; less than l carb
*www.cookbookresources.com*

4 INGREDIENT DRESSING: BALSAMIC VINAIGRETTE(click here to print)

BALSAMIC VINAIGRETTE




2 tbs. canola, peanut, or olive oil
3 tbs. balsamic vinegar
1/4 tsp. dried basil, crushed
1/4 dijon style mustard

In a sealed container, mix all ingredients until well blended. Add 1/4 tsp. black pepper. Shake again before serving.   6 servings; 2 net carbs
*www.cookbookresources.com*

4 INGREDIENT DRESSING: CLASSIC FRENCH(click here to print)

CLASSIC FRENCH DRESSING


1/2 cup  olive oil
1/4 cup white wine vinegar
1 tsp. dry mustard or dijon mustard
1 tsp. paprika

combine all ingredients in a bottle or jar with lid. Season to taste with salt and pepper.
shake well. shake again before serving
Note:  add a tbs. of ketchup to this if you want more of the authentic flavor of french

12 servings; 1  carb
*www.cookbookresources.com*

4 INGREDIENT APPETIZER: TUNA SPREAD (click here to print)

TUNA SPREAD WITH A KICK




2 large avocados, pitted, peeled, slightly mashed
1 (6 ounce) can solid white albacore tuna in water, drained
2 tbs. fresh lemon juice
2 tsp. prepared horseradish (not the creamy kind)

Combine all ingredients and mix well. Cover and chill well before serving.
Optional: add dash f bottled hot pepper sauce or Creole seasoning

8 servings; 1 net carb
*www.cookbookresources.com*

4 INGREDIENT APPETIZER: SNAPPY CHICKEN SPREAD(click here to print)

SNAPPY CHICKEN SPREAD



1 cup chopped cooked chicken breast
1/4 cup Primal kitchen mayonnaise
1/2 cup sliced celery
1/4 cup diced pimento

In food processor or blender, combine all ingredients until they mix well.
Season to taste with salt and pepper.

6 servings; 2 net cars
*www.cookbookresources.com*

4 INGREDIENT APPETIZER: SESAME CHEDDAR BALLS(click here to print)

SESAME CHEDDAR BALLS




1 (8 ounce) package full  fat cream cheese
2 (8 ounce) packages finely shredded cheddar cheese from a block of cheese
2 tbs. finely chopped green onions and tops
3 tbs. sesame seeds

In mixing bowl, mix cream cheese, cheddar cheese and green onions. Cover and chill for 4 hours.
In dry skillet over medium heat, stir and toast sesame seeds until seeds are golden brown. Remove from heat and cool. Form cheese mixture into 1 inch balls and roll in toasted sesame seeds. Chill
12 servings; 1 carb
*www.cookbookresources.com*

4 INGREDIENT APPETIZER: ZUCCHINI SMILES(click here to print)

ZUCCHINI SMILES





2 medium zucchinis, sliced in 3/4 inch thick slices
2 tbs.  (or pork rinds) crushed
1 tbs. grated parmesan or romano cheese
3 tbs. Primal kitchen mayonnaise

In medium saucepan, heat 1/2 in water until it boils. Add zucchini slices, reduce heat and cook 3 to 5 minutes, until zucchini becomes tender. Drain and cool on paper towels.

Mix crushed cereal and cheese. Spread mayonnaise evenly on one side of each zucchini slice. coat that side with cheese mixture and spray lightly with cooking spray

On sprayed baking sheet, broil zucchini slices 4 to 5 inches below heat source about 4 to 7 minutes. Serve hot.      about 14 to 16 slices; 3 net carbs
*cookbookresources.com*

4 INGREDIENT APPETIZER: PARTY CHEESE SQUARES(click here to print)

PARTY CHEESE SQUARES





4 cups shredded cheddar cheese (shredded from a block of cheese)
1 cup Egg Beaters egg substitute (or use 4 whole eggs, beaten)
1(4 ounce) can mild diced green chilies, drained
1/3 cup finely chopped green onions with tops

preheat oven to 325 degrees. Mix all ingredient and spread into sprayed 8 by 8 inch square baking dish.
Bake 30 minutes of until table knife inserted in middle comes out clean. Cut into 1 1/2 inch squares and serve hot. Makes about 25 squares; 1 net carb
*www.cookbookresources.com*

DESSERTS: LOW CARB RASPBERRY CREAM PIE(click here to print)

low carb raspberry cream pie
Serves 8
...

Ingredients
Crust
1/4 cup cocoa powder
1/2 tsp stevia powder
2/3 cup ground almonds
3/4 cup almond flour
1/4 cup butter, slightly softened and cut into small pieces
Filling
1 8-oz package cream cheese, softened
1/4 tsp stevia powder
1/2 tsp almond extract
1 cup heavy whipping cream, whipped
1 pint raspberries
Chocolate Drizzle
1/2 2.5-oz 85% dark chocolate bar
1 tbsp high-quality coconut oil or butter
Preparation
1.Preheat oven to 350 F.
2.Add all crust ingredients to a food processor. Process on low until a ball forms.
3.Press crust batter into the bottom of a tart pan. Poke the bottom with a toothpick or fork. Bake for 12 minutes. Cool on a wire rack or in the refrigerator.
4.For the filling, beat the cream cheese and stevia powder in a large bowl until fluffy. Add almond extract and blend well. Fold in whipped cream. Spoon filling into cooled crust. Arrange raspberries on top, stem-side down.
5.Melt chocolate and coconut oil or butter in a small saucepan over low heat, stirring constantly. Drizzle over raspberries. Refrigerate pie for at least 30 minutes before serving.
Nutrition Information per Serving
Effective Carb Count = 5.5
*informationaboutdiabetes.com

ICE CREAM: STRAWBERRY GELATO(click here to print)

• STRAWBERRY GELATO
• 
  
• 
  
• 
  
• 
  
• 2 cups heavy whipping cream
• 1/2 cup stevia or sugar substitute of choice
• 4 eggs, beaten
• 2 cups whole strawberries
• 1 tsp fresh lemon juice

Directions

1. In a medium sauce pan, mix the milk and sugar. Heat over medium.
2. When milk gets hot and sugar is dissolved, pour a little bit of the milk mixture into the beaten eggs, whisking constantly. Pour the eggs into the sauce pan with the milk.
3. Reduce heat to medium-low and cook 5 minutes, stirring constantly and not letting it boil.
4. Remove from heat and pour the mixture into a medium sized bowl. Place bowl into a larger bowl filled with ice water.
5. Puree the strawberries and lemon juice and then stir into the milk mixture while it is still in the ice water.
6. Cover the bowl and place in the refrigerator to chill for 1-2 hours.
7. Pour into an ice cream maker and freeze according to manufacturer's directions.
8. SERVING=1/2 CUP; 4 SERVINGS
9. 7 carbs
10. *diabeticconnect.com*

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