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).

I still haven't had a fill, but I am scheduled to go to the Dr. on April 17th and we will see then.

You can get some Low Carb recipes at following link

elise.com/recipes/archives/low_carb/

I'm amazed no one has been here in so long. I found a bonanza today and copied and saved almost everything.

Thanks so much to all of you.

I have had 2 fills but haven't reached the 'sweet spot' so have resorted to high pro/low carb (which is what I think they told us to start with :incazzato: ), because I refuse to gain or regain another pound.

carlene

Deviled eggs

Make your deviled eggs any way you like them but this time throw in some finely chopped Canadian Bacon or your favor ham. You can also had some cheddar or jack cheese.

Basic Recipe

Mix egg yokes with mayo, mustard, horseraddish or relish, etc.....

Enjoy !!

I found this recipe and thought I would share. I made it today and it's really good. I didn't make the whipped cream but I'm sure it's good too!

Low Carb Praline pumpkin Pie

Ingredients

Praline Crust:

• 2 tablespoons hot melted butter
  
• 1/2 cup finely chopped pecans
  
• 1/2 cup sugar substitute (recommended: Splenda)
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon ground cinnamon
  

Pie Filling:

• 1 (15-ounce) can no sugar added pumpkin filling
  
• 3/4 cup sugar substitute (recommended: Splenda)
  
• 1 tablespoon plus a dash pumpkin pie spice
  
• 1 1/4 cups heavy cream
  
• 4 eggs
  
• Low Carb Whipped Cream, recipe follows
  

Directions

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:

1 cup heavy cream

1/3 cup sugar substitute (recommended: Splenda)

1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

great recipes, thanks for sharing!

I made this for dinner tonight and it was sooooo good. I've been watching my carbs and I came up with this today. It turned out really good. The chicken just fell apart when I took it out....sooooo tender!

Crock-pot Shredded Chicken

4 chicken breasts (I used frozen)

1- 24oz can diced tomatoes, or crushed

3 tbsp apple cider vinegar

5 tbsp soy sauce

3 tbsp Splenda (or sugar if you prefer)

1 onion, chopped

In a bowl, pour in tomatoes (I crushed them with a potato masher). Add vinegar, soy sauce, and splenda and mix together well.

Place the chicken breast in the bottom of the crock-pot and top it with the chopped onion. Pour the sauce mixture over the chicken and cook on low for about 7 hours. I flipped the chicken breasts once during cooking. Shred the chicken and spoon a little of the sauce on top. Enjoy!!