Here's some of my favorite low carb recipies......

Of course these can be altered to be lower in fat and calories, but they are awesome and when I was following Atkins these were my fav.

Low Carb cheese Cake

12 Servings @ 263 Calories a Slice and 3.58 Carbs Per Slice

3 Pkg Cream Cheese (8 oz each)

3 eggs

10 Pks Splenda

1 ½ Tsp Vanilla

1 TBLS Lemon juice

1 Cup of Sour Cream

Heat oven 350 degrees

Line bottom of spring pan w/2 sheets of wax paper…spray w/pam

Spray sides of pan w/pam

Cover outside bottom of pan w/foil, make it tight

Add batter

Place pan w/batter in a deep roasting pan

Add 1” of Water to roasting pan…..

Cook 1 hour

Shut oven off

Let cake stand in oven for 1 additional hour

Take out of water bath and cool on rack…refrigerate and eat the next day.

With whipped cream made from any flavor of Divinci Syrup is devine

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Mock Fried Rice

3 1/2 cups of grated raw cauliflower

3 green onions

1 clove of garlic or 1/2 tsp garlic powder

1/2 tsp ginger

3 tbsp soy sauce

3 beaten eggs

Olive oil

Cooked chicken, shrimp, beef, pork, whatever.

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approx. 1 minute. Add grated cauliflower and fry 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat.

3-4 servings

5 net carbs each

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Egg Muffins

Spray w/Pam a 12 hole muffin pan, put crumbled cooked sausage or cut up ham or bacon or whatever you like in the cups. Some broccoli or spinach or asparagus would be good too. Add grated cheese, cheddar or montery jack or swiss. Don't over fill it w/the meat & cheese, like about 1/2 way or 3/4 at most. Beat 8 eggs with lt cream or half and half, just a splash and spoon egg mixture into the cups. Bake 350 degrees, maybe 15 minutes or so, you'll see them start to brown.

The possibilities are endless, you can add any kind of cheese, meat or veggies, they are wonderful to freeze. In the mornings I like to grab one or two out of the freezer and by the time I get to work they are defrosted and ready to heat.

LOVE LOVE LOVE THESE!!

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Sausage & Cabbage

1 head of green cabbage, shredded (or a bag of precut coleslaw mix)

1/4 Cup onion chopped

1 Pkg of turkey sausage (removed from casings)I like Shaddy Brook hot or sweet.

1 egg (optional)

garlic 2 cloves

Olive oil

cook sausage, save drippings.

add a little olive oil and saute fresh crushed garlic (2 cloves or jar) into the drippings add onions saute more and then cabbage, saute until cooked down but not mush, you can add an egg at the end if you want, kinda like fried rice style.

YUM

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Portabello Burgers

This is easy.

Portabello Mushroom Caps

Ground Beef (chicken, turkey or veggie burgers work good too)

Cheese

Cook your burger any way you like it. Then grill some large portabello mushrooms caps w/a little olive oil brushed on them.

When done use the caps like you would bread, you can even put your favorite toppings on it, bacon, cheese, lettuce, tomato, pickle, mayo, katchup (a touch), mustard, onions, etc......

OR !!! make some Low Carb Chili and put that on top for a chili burger.

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DEEP DISH pizza QUICHE

4 oz softened cream cheese

4 eggs

1/3 cup heavy cream

1/4 cup parmesan cheese (grated)

1 tbs chives

1/2 tsp Italian or pizza seasoning

2 cups shredded cheese (I use mozzarella /cheddar mix)

1/2 tsp wet garlic or 1/4 tsp garlic powder

1/2 cup lowest carb tomato or pizza sauce

1 cup mozzarella cheese

Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

Beat together cream cheese and eggs till smooth.

Add cream, parmesean cheese and spices

Spray 13x9 glass baking dish with oil

Put 2 cups of shredded cheese in dish and pour egg mixt. over Bake at 375 for 30 minutes

Spread with sauce and then add your toppings

Cover with mozzarella cheese

Bake till browning and bubbly

Let stand for 5 minutes or so.

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Chicken Cordon Blue Chicken Burgers

Makes 4 large burgers

2 lbs ground chicken

2 heafty teaspoons sweet paprika

2 heafty teaspoons poultry seasoning

1 tsp salt

2 chopped up scallions

1 - 2 Tbs oil (what ever you prefer)

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Ham

Swiss Cheese

Garlic soft spreadable cheese

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Mix first 6 ingred together well, make 4 burgers, they are sticky so when you flatten them out coat the outside with more oil so they are managable.

Grill them, and just before they are done, spread some soft garlic cheese on top, place a slice of ham on top and then a slice of swiss cheese (melt it).

These can be tweaked to add any spice/seasoning you like.

We ate this with a bunch of sauted mushrooms....very very good !!!!!

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Cole slaw

2 bags dole precut cabbage/cole slaw mix (20 oz each bag I think)

1 Cup Helmans Mayo

2 Teaspoons Celery Salt

4 Tablespoons Vinegar

6 Tablespoons Lt Cream

6 Tablespoons Water

14 Packets Splenda

Mix all ingred together except cabbage, pour over cabbage and toss well, refrig over night and enjoy next day. When the flavors mingle mmmmm mmmm !! And nobody know's its low carb

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Mock Mashed Potatoes

1 head cauliflower

1/2 stick butter

1 cup sour cream

Salt to taste

Cut up and cook cauliflower til very soft, drain well.

Melt butter on cooked cauliflower.

Puree or Mash it (I mash, I kinda like it lumpy) cauliflower with butter, and sour cream, salt, in blender or food processor. (be careful not to puree too long)

You can also add cheddar cheese and bake it for about 25 minutes until cheese melts (350 degrees).

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Cold Broccoli salad

1/4 - 1/2 Pound Cooked Pork Bacon, crumbled (depends on your taste)

1 head fresh raw broccoli, cut into bite size pieces (I used only the flower part)

1/4 cup red onion, chopped

3 tablespoons white Vinegar

6 - 8 Pks Splenda (depends how sweet you like it)

1 cup mayonnaise

3 Tablespoons Light Cream

3 Tablespoons Water

2 Tablespoons Bacon Fat

1 Teaspoon Salt

Mix all ingred together and then pour over broccoli, refrig over night and enjoy next day.

This broccoli salad is one of my all time favorites

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Tips on Buying Ground Chicken

READ READ READ !!!

Make sure the package says Ground BREAST of Chicken, this way you are getting the white, lean meat and not the icky fatty funky stuff they throw in the regular ground chicken (like they do to ground beef).

I buy Perdue and love it !!

Here's the nutritional information on Ground BREAST of Chicken vs. regular Ground Chicken from Perdue - the differences are staggering !!!!!!

http://www.perdue.com/athome/product/product.asp

Ground BREAST of Chicken - Perdue Brand

4 OZ - Raw

Calories: 100

Cal From Fat: 5

Total Fat: 0.5 gm

Saturated Fat: ** (traces)

Cholesterol: 65 mg

Sodium: 75 mg

Carbs: 0

Compaired to -

Regular Ground Chicken - Perdue Brand

4 OZ - Raw

Calories: 180

Cal From Fat: 100

Total Fat: 12 gm

Saturated Fat: 4

Cholesterol: 135 mg

Sodium: 75 mg

Carbs: 0

I make chicken burgers alot, you can stuff them with just about anything.

To keep my calories and carbs lower with the burgers, I do NOT add breadcrumbs, I just throw in some poultry spices, and any kind of ckn spice you like, onion, sweet paprika, garlic, etc. They are VERY sticky so you might want to add a teaspoon of olive oil in the mix (normally I don't but you can). What I do is spray a plate w/pam first, plop some ckn mixture on it, spray some pam on top of the ckn blob and flatten it out into burger shapes. Also, when you grill it, if you grill it, spray the spatula first. I'm telling you, it is so worth it, YUM!!!!!!!!!!! low cal, low carb, high Protein and low fat...what more can you ask for and left overs are wonderful.

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pumpkin CHILI !!!! MMMMMMMMMMMMMMM

If you love pumpkin, you'll love this.... at least I do.

This recipe was give to me by one of my best friends who has lost 85+ lbs by following a Mediterranean diet. She is not banded. She is truly amazing and has learned to cook so healthy and wonderful. Thanks LINNY !!!!!

You can adjust this recipe any way you like and it still turns out wonderful.

2 tablespoons vegetable oil

1/2 cup chopped onion

1 cup chopped red bell peppers

1 clove garlic

1 pound ground chicken breast or turkey

2 (14.5 ounce) cans canned peeled and diced tomatoes

1 (15 ounce) can LIBBY'S® Pumpkin Pie

1 (15 ounce) can canned tomato sauce

1 (15.25 ounce) can canned kidney Beans, drained

1 (4 ounce) can ORTEGA® Diced Green Chiles

1/2 cup whole kernel corn

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add chicken or turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

MY SUGGESTION, EAT THE NEXT DAY......... YUMMY !!!!

You can put in what ever you want, any veggies, beans etc.

I also put in to bulk it up, zucchini, squash, green beans, peas, carrots (canned).

Wowee Moma, that is challenging. I've never heard of anyone being alergic to garlic. But the beauty of chili is, you can make it any way you like and it always comes out pretty darn good. Hope you like it !!

Hugs

do the mock mash potatoes really taste like actual mash potatoes?

I wish they did. Kinda similar but not 100% match.

Anyone try pork rinds with the band?? I can eat chips with no problems, but want to stay low carb. Scared to try pork rinds. Any experiences?

They taste great but the texture is different, put salt and a little butter and they are so good and satisfying. Potato, no, yummy, yes.

Hello All. Please could someone tell me what cilantrio is because I haven't heared of it here in England. Maybe I could find something similar. Thank You for your interesting ideas.

Hello All. Please could someone tell me what cilantrio is because I haven't heared of it here in England. Maybe I could find something similar. Thank You for your interesting ideas.

Cilantro id also known as coriender...not the seeds, but the green plant itself.. You might ind it in an Indian market.

Butternut squash is the BEST!!! but I'm not sure if it would be thick enough to make as taters. I'm thinking maybe if you added an egg to it and bake it, it might thicken up? Not sure but heck... I make pies out of butternut squash (better than pumpkin pies imho) and when you bake it it does get thick like pumpkin pie.

If anyone visits hungrygirl.com, they have a great recipe for butternut squash french fries!!! and alot of replacement recipes for many favorite foods. Most of the recipes on the site are done in WW points.

I too spent years - and I mean years trying to follow strict atkins, here is one of my favorite Desserts. I promise you will think its coconut and not squash. My mom is diabetic and she begs me to make this for her all the time - even though the title is cream pie, it taste a bit more like custard pie to me - but it is good and a great dessert for low carbers/diabetics.

MOCK COCONUT CREAM PIE

2 cups cooked spaghettie squash

1 1/2 cups heavy cream

4 eggs

3 Tablespoons melted butter, cooled

3/4 cup splenda

1 Tablespoon vanilla extract

1 Tablespoon coconut extract

1/4 teaspoon baking powder

To cook squash poke holes in squash thru to center s it doesn't explode. Microwave on high for 10 minutes, turn and cool another 10 minutes. Let cool slightle. Skin will be very easy to cut. Cut in half remove the seeds and then take a fork and get the spaghetti strands/

Preheat oven to 350 degrees. Spray a 10-inch pie plate with cooking oil spray, or butter the plate, I used butter. Gently spread squash over bottom of plate. Set aside.

In blender, or you can use your hand mixer, combine remaining ingredients and process until smooth. Gently pour over squash.

Bake 50 mins. to 1 hour depending on your oven or until a knife inserted comes out clean. Let stand for 1 hour to cool, then cover and refrigerate overnight.

***Now I made this about 10 a.m. one morning let it cool for the one hour and covered it and put it in the 'fridge and it was fine to serve at dinnertime****

8 Servings stats pers serving.

Calories.....211

fat..............19 gr.

poly.............1 gr.

sat..............11 gr.

mono..........5.72

carbs..........4.49

Fiber............0.54

Protein........4.29

Okay - here is another one of my quick Breakfast favorites:

MOCK DANISH

2 oz cream cheese (soften in microwave)

1 egg

1 tblspn splenda

1 tsp lemon concentrate

1/2 tsp vanilla

mix softened cream cheese and egg. Add remaining ingredients. microwave on high for 2 minutes.

I added some 50 fifty jam in the center before nuking... delicious.

You can also add some butter & cinnamon in the center instead of jam

Or cocoa mixed in to give it a chocolate flavor

* it tastes better if you don't totally mix the egg and cream cheese; you get little pockets of crm cheese.

Cilantro is Asian parsley, you can find it in the fresh herb section of your market or grocery store. It is used to flavour Salsa's, Curries, etc.

Carol

Hi everyone,

The recipes that you are all posting have you tried them once you have been banded and have they been good for both in losing and in not getting stuck? Just curious?

All the recipes sound so good. Willing to give them a try all at once. NOT

Lynn

:clap2:

Hi everyone,

The recipes that you are all posting have you tried them once you have been banded and have they been good for both in losing and in not getting stuck? Just curious?

All the recipes sound so good. Willing to give them a try all at once. NOT

Lynn

:clap2:

I can say that I have personally tried the recipes I listed, I have also tried some of the posters (NYCHICK) recipes, like the deep dish pizza (my mother loves this one also), I freeze it in individual peices too. I've also tried the egg muffins - so I know they are all good.

I can't say if they would work for the bandsters or not, because I'm not banded yet. I wouldn't see why not? But again, I'm not banded yet. I just know they are low in carbs and very tasty!

Many thanks AngelaT, We do have it here and it is known as coriander. In England it is used in many dishes, especially Indian food. Because of our history we have thousands of Indian, Pakistani and Bangladeshi restuarants and coriander has found it's way into English cooking.

Thanks also Woodys(Carol). It is coriander here and it does look like flat leaf parsley.

Hi everyone,

The recipes that you are all posting have you tried them once you have been banded and have they been good for both in losing and in not getting stuck? Just curious?

All the recipes sound so good. Willing to give them a try all at once. NOT

Lynn

:clap2:

Yes I have tried them all and IMHO I they are good. Any food can get stuck, you have to chew chew chew. My first PB was on chocolate...yeah of all things, so it just goes to show you even the simplest thing can get stuck if not chewed well.

I've been banded for more than a year and can eat EVERYTHING, just as long as I again...chew well.

Sunshine, the thought of that coconut pie mmmmmmm mmmmmmm drool LOLOL.

Asmallerchick yes, I have seen that website and its sooo cool. Thanks for posting about it. Come the new year I think I'm gonna be visiting it alot.