DRAGON RECIPES


I've switched to a low carb lifestyle so here is a BUNCH of recipes I have found on the internet, cookbooks and some that I have made up myself. A lot of the recipes have been tweaked to taste better! Anyway I'm still working on the HTML of the recipes. And I'll probably add more!



Dragonmoon Cauliflower

Preheat oven to 400. Melt butter over low heat, mix in flour to form paste. Slowly stir in milk til smooth. Beat in eggs, add garlic, crumbs, cheese's, and cauliflower. Pour into greased dish, bake 30 min. Yummy yummy yummy!!!



No-Bake Key Lime Cheesecake Recipe

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda) 16 ounces real cream cheese, room temperature 1 cup sour cream 1 cup whole milk ricotta cheese 3/4 cup Key lime juice (fresh or bottled) 2 tablespoons no sugar added vanilla extract 1/4 cup hot water 2 limes, zested, divided 3 envelopes unflavored gelatin (recommended: Knoxx brand) 3/4 cup boiling water Special Equipment: 10-inch deep pie plate or cake pan Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust. In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined. Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve. Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.) Nutrition Information,Nutritional Analysis per Serving Calories 238, Net Carbohydrates 8 grams

Southwestern Chili Con Carne Recipe


2 tablespoons vegetable oil 1 green bell pepper, large diced 1 red bell pepper, large diced 1/2 cup red onion, large diced 2 1/2 pounds ground chuck 4 tablespoons chili powder 3 tablespoons ground cumin 2 cloves garlic, minced 1/4 teaspoon cayenne pepper 2 teaspoons kosher salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder 3 Roma tomatoes, diced 1 (15-ounce) can soy black beans, drained and rinsed, optional 2 tablespoons chopped fresh cilantro leaves Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally. To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops. Nutrition Information, Nutritional Analysis per Serving Calories 561,Net Carbohydrates 4 grams,Fiber 6 grams

Low Carb Cannoli Parfaits Recipe

Chocolate Chips: 1-ounce unsweetened chocolate, chopped 1/2 cup sugar substitute (recommended: Splenda) 1 tablespoon hot water 1 tablespoon heavy cream Cannoli Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1/4 teaspoon real almond extract 1 teaspoon no sugar added vanilla extract 1/3 cup whole milk ricotta cheese Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling. While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break. Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving. Nutrition Information: Nutritional Analysis per Serving Calories 312,Total Fat 30 grams Saturated Fat 19 grams Carbohydrates 8 grams Net Carbohydrates 7 grams Fiber 1 gram

Basic Creamy Vegetable Soup

2 Tbs. olive oil 1 1/2 pounds vegetable of your choice, cut into 1-inch chunks (or prepared as described on next page) 1 large onion, cut into large dice 1 Tb. butter 1 large pinch Splenda 3 large garlic cloves, thickly sliced Dried herbs and/or spices (see next page) 3 cups chicken broth, homemade or from a carton or can Fresh herbs (not called for in all recipes; see next page) 1 to 1 1/2 cups half-and-half (or whole milk) Salt and freshly ground black pepper, to taste Garnish (Butternut Squash With Cinnamon. Use peeled and seeded butternut squash (about 5 cups), plus 1 1/2 tsps. cinnamon, 1 tsp. ground ginger, 1/4 tsp. ground cloves and 1/8 tsp. cayenne pepper.) Heat oil over medium-high heat in a large, deep sauté pan until shimmering. Add vegetable of choice, then onion; sauté, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add dried herbs and/or spices; continue to sauté until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes. Using an immersion blender or traditional blender, purée (adding fresh herbs if called for) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To "clean" the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve. Yields 6 to 7 cups; serves 6 to 8. Nutrition: Varies by choice of vegetable. Per cup, if using broccoli: 185 calories, 8g protein, 12g fat (5g saturated), 13g carbohydrates, 3.5g fiber, 446mg sodium.

Mayonnaise

Ingredients: 1 egg yolk (or use egg substitute equal to 2 large eggs - it takes more of the substitute for some reason) 2 teaspoons lemon juice -- or use vinegar of choice 1/4 teaspoon salt and pepper 1 clove garlic -- optional 1/2 cup oil (I use 1/2 olive oil 1/2 canola blend oil) How To Prepare: Here's the basic mayonnaise recipe: In blender place egg yolk and everything but the oil. Start blender and let it puree everything for about 15 seconds, then very slowly drizzle the oil in. If you go fast, the mayo will break -so take your time Once that's done, let it blend for a few seconds and viola! You have mayonnaise!

Beef Cabbage Rolls: Carbs per serving:9.4g for two rolls,Number of Servings:6 - makes 9 rolls

Ingredients: 12 large cabbage leaves 1 pound ground beef 1/2 pound bulk sausage 8 oz. saurkraut 1 egg, beaten 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. allspice (I used cinammon/nutmeg) 2 Tbsp. onion, chopped How To Prepare: Remove 12 leaves from cabbage. Blanch in boiling water a couple of minutes till limp. (I put the whole cabbage in water - it makes it easier to peel leaves off). Mix ground beef, sausage, egg, saurkraut, onion and spices. For each roll, shape beef mixture into log two inches shorter than the leaf. Place a log inside the leaf lengthwise, fold ends over meat, and fold remaining side so it's a roll. Place rolls, seam side down, in single layer in large, shallow, baking dish. Bake at 350 until meat is done, about an hour to an hour and 15 minutes.

Greek Penne Pasta Salad

Ingredients: 16 ounces Dreamfields Healthy Low Carb Living Penne 1 small red onion, chopped 1 cup pitted kalamata olives, sliced 1 cup (4 ounces) Feta cheese, crumbled 1 green pepper, chopped 1 cup chopped sun dried tomatoes packed in oil, drained 1/2 cup olive oil 6 tablespoons red wine vinegar salt and pepper to taste 1 teaspoon basil 1 teaspoon oregano Directions: Cook penne according to package directions; rinse and drain. Add onion, olives, feta cheese, green pepper, and sun dried tomatoes. In a bowl, whisk together olive oil, red wine vinegar, and seasonings until well blended. Pour over pasta and toss gently. Refrigerate before serving. Serves eight.

Tomato Soup (like Campbells) - Serves 2, 7 carbs, 1 fiber (6 NET), 31 cal, 11 fat, 2 protein

8 oz can tomato sauce (plain, like Hunt's) 1/2 cup water 1/4 cup heavy whipping cream 1 pkg splenda Mix together in saucepan, heat and serve

Baked Ziti

1 jar (26 oz.) spaghetti sauce (Hunts Garlic & Herb only 5 carbs a serving) 1 container (15 oz.) Ricotta Cheese 1 pkg. (16 oz.) penne pasta, cooked, drained (Dreamfields Healthy Low Carb Living Penne) 1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided 1/4 cup Grated Parmesan Cheese PREHEAT oven to 350°F. Mix sauce and ricotta cheese in large bowl. Add ziti and 1/2 cup of the mozzarella cheese; mix lightly. PLACE in 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover. BAKE 30 minutes; uncover. Bake an additional 15 minutes or until heated through.

Low Carb Chocolate Créme

15 oz. container Precious® Part Skim Ricotta Cheese 2 oz. cream cheese 1 packet artificial sweetener 2 tsp. unsweetened cocoa 1/2 cup fresh raspberries, or frozen and drained Topping: 1 cup heavy whipping cream with 1 Tbsp. splenda In separate bowl, whip cream and splenda until it has a soft peak. With mixer, blend together cream cheese, sweetener and cocoa for 1 minute on medium speed. Scrape bowl and add ricotta cheese. Mix 1 minute more to blend completely. Chill for an hour. Spoon into serving dish, layering raspberries with chocolate creme. Top with dollop of whipped cream and raspberries and serve.

Almost Gyozas Makes about 36 "gyozas"

1 cup finely chopped suey choy (chinese cabbage-regular cabbage or bok choy can be substituted) 1 pound ground pork 1 egg 1 tablespoon tamari (japanese soy sauce) or regular soy sauce 1 tablespoon sesame oil (very important for flavor!) dash of white wine (optional) 3 or 4 finely chopped green onions 1 clove garlic, finely chopped 1 one half inch piece of fresh ginger peeled and minced dash salt pepper (I use about a dozen hearty grinds on my mill) Put the suey choy/cabbage into a bowl and pour a couple of cups of boiling water over it. It will turn brighter in color and wilt a bit. Drain and set aside until cool enough to handle, then squeeze as much water out of it as you can by hand. Mix cabbage, pork, and all remaining ingredients together thoroughly. Shape into small egg shaped dumplings about the size of a walnut..I use a teaspoon to scoop. Spray your steamer insert with nonstick cooking spray and steam the dumplings until no longer pink inside, approx ten minutes. Best to let them be while they steam, they may be fragile. These can be fried too but you don't get the same gyoza like texture.. Serve with store bought gyoza/dumpling dipping sauce or tempura dipping sauce. (Most asian markets have several kinds) You can make your own gyoza sauce with tamari, garlic, ginger, sesame oil and a bit of chili oil for kick. Another dipping sauce I make is with chinese red vinegar, a bit of splenda and some minced ginger...make this one a day ahead to let the flavours blend. A quarter cup of this will last a couple of dipping sessions :) Carbs for whole recipe ..I used my Netzer book so it should be close. 8.1g carbs, 1.3 g fiber. (this does not include carbs in the dipping sauces you might use...roughly about 2g carbs per tablespoon of the soy based sauces...and you'll likely not use more than a tablespoon as they're so thin)

Egg and Sausage Casserole Carbs per serving: 28g total

Ingredients: 12 Eggs -- Scrambled Lightly 2 Rolls Jimmy Dean Sage Sausage 1 Can Campbell's Cream of Chicken with Herbs soup 3/4 Cup Sour Cream 2 teaspoons salt 2 teaspoons cilantro 2 teaspoons Paprika 3 Cups Cheddar cheese -- grated 6 Spring Onions -- (6 to 8) How To Prepare: Brown and drain the sausage. Scramble the eggs with the spices. Mix sausage, soup and sour cream together in bowl. Spread 1/2 of sausage mixture in bottom of casserole dish. Sprinkle with 1/2 of cheese and spring onions. Spread scrambled eggs on top off the cheese and onions. Top with remaining sausage mixture, cheese, and onions. Bake at 350 uncovered for 30 minutes.

Stuffed Mushrooms

Ingredients: • 1 lb. large mushrooms, cleaned • 1 tablespoon freshly squeezed lemon juice • 1 tablespoon butter • 1 tablespoon sour cream • 1/4 cup finely chopped Mauna Loa® Macadamias • 3/4 teaspoon salt • 1/2 teaspoon freshly ground pepper • 1/4 teaspoon Fines herbs • 4 ounces Brie cheese Directions: Pull stems out of the mushrooms and place mushroom caps on a broiling pan. Finely chop stems and toss with lemon juice. In a sauté pan, melt butter over medium heat. Add chopped stems and sauté until liquid evaporates. Stir in sour cream and sauté until mixture appears almost dry. Transfer mushroom mixture to a bowl. Stir in macadamias, pepper and Fines herbs. Let cool. Trim the rind off of the Brie and discard the rind. Finely dice the Brie and stir into the mushroom mixture. Preheat the broiler. With a small spoon, fill the mushroom caps with the stuffing. Broil until bubbly and golden brown.

Carb Options™ Antipasto Salad 8g Net Carbs+ per serving

2 quarts mixed salad greens 1 jar (6 oz.) marinated artichoke hearts, drained 1 package (8 oz.) mozzarella cheese, diced 4 ounces salami or pepperoni, cut into strips 1 cup pitted ripe olives 1 medium tomato(es), cut into wedges 1/3 cup roasted red peppers, cut into strips 1/2 cup Carb Options™ Olive Oil Vinaigrette Dressing 1. In large salad bowl, combine all ingredients except Carb Options Olive Oil Vinaigrette Dressing; cover and chill. Just before serving, toss with Dressing. Nutrition Information Per Serving: Calories 280, Total Fat 19g, Saturated Fat 7g, Cholesterol 40mg, Sodium 940mg, Total Carbohydrate 11g, Dietary Fiber 3g, Sugars 1g, Protein 16g

Seafood Chowder

Ingredients: 6 strips of bacon Half a medium onion (chopped) 2 stalks celery chopped 1 pound shrimp 3 (7ounce cans clams) 1 turnip bottom diced 2 cups heavy cream 1 cup water or Carb Countdown milk 1 tsp salt (Xanthum gum for thickness if you like) How To Prepare: 1.Boil turnip bottom until tender. 2. Heat a soup pot over medium heat; add bacon. Fry bacon until crisp, about 5 minutes. Drain most of drippings. Add onion and celery. Cook stirring until onion is tender. 2. Peel shrimp; chop into bite size pieces. Add shrimp to pot. 3. Add undrained clams,turnips, half-and-half and salt to the pot. 4. Heat chowder until hot but not boiling, about 15 minutes. Serve immediately. Number of Servings: 6 Carbs per serving (including complete nutritional information if known): 5 grams

Chicken mushroom cheesy bacon bake 5 carbs per serving

Ingredients: 4 chicken breasts 1 can condensed cream of mushroom soup 1/4 cup water 1 small white onion 1 pkg whole baby portabella mushrooms 2 cloves garlic 4 slices of bacon 1 cup shredded white cheddar cheese olive oil salt pepper garlic powder How to Prepare: Rinse chicken breasts and place into a baking dish. Sprinkle with salt, pepper, and garlic powder. Add about 2 tbsp of oil to a frying pan on medium heat and add chopped garlic cloves. Sautee, but do not brown the garlic. Add mushrooms and brown. Set pan aside to cool to room temperature. Mix soup with 1/4 cup of water and whisk. Add sauteed mushrooms to the soup mixture. Spoon 2 tbsp over each breast and spread evenly over entire breast. Place 2 sliced raw onion rings over each breast and cover each breast with a slice of raw bacon (cutting each slice in half makes it easier to cover the entire breast). Place into 400 degree oven until meat is no longer pink and bacon is browned and slightly crisp. About 45 minutes. Remove dish from oven and cover each breast with 1/4 cup of cheese. Place under broiler until cheese bubbles and is slightly browned.

Broccoli 'N Cheddar Soup 6g Net Carbs+ per serving

1 tablespoon Bertolli® Classico Olive Oil 1 rib celery, chopped (about 1/2 cup) 1 carrot(s), chopped (about 1/2 cup) 1 small onion(s), chopped (about 1/2 cup) 1/2 teaspoon dried thyme leaves, crushed (optional) 2 cans (13-3/4 oz. ea.) chicken broth 1 jar (1 lb.) Carb Options™ Double Cheddar Sauce 1 package (10 oz.) frozen chopped broccoli, thawed and drained 1. In 3-quart saucepan, heat olive oil over medium heat and cook celery, carrot, onion and thyme 3 minutes or until vegetables are almost tender. Add chicken broth and bring to a boil over high heat. Reduce heat to medium and simmer uncovered 10 minutes. 2. In food processor or blender, puree vegetable mixture until smooth; return to saucepan. Stir in Carb Options Double Cheddar Sauce and broccoli. Cook 10 minutes or until heated through. Makes: 6 (1-cup) servings Nutrition Information Per Serving: Calories 180, Total Fat 14g, Saturated Fat 4g, Cholesterol 30mg, Sodium 1030mg, Total Carbohydrate 9g, Dietary Fiber 3g, Sugars 2g, Protein 7g Net Carbs+ 6g

Strawberry-Rhubarb - 6.5 carbs a serving

One prebaked Atkins Pie Crust 4 stalks rhubarb (1 1/4 pounds), finely diced (4 cups) 1/2 cup water 4 packets sugar substitute 1 pint strawberries, hulled and quartered 1 tablespoon plus 2 teaspoons ThickenThin Not/Starch Thickener 1/2 teaspoon fresh lemon juice 1/8 teaspoon salt 1 cup heavy cream 1 teaspoon pure vanilla extract 1. In a medium saucepan, combine rhubarb, water and sugar substitute. Bring to a boil. Reduce the heat and simmer 10 minutes, until rhubarb is falling apart. 2. Stir in berries, thickener, lemon juice and salt. Stir over low heat until thickened, about 3 minutes. Adjust sweetness by adding more sugar substitute, if necessary. Let cool, stirring occasionally. 3. Pour filling into prepared pie shell. Chill until set, about 2 hours.

Tequilla Chicken 1 Carb per Serving - Serves 4

Ingredients: 2 lbs Boneless skinless chicken breast 3 tablespoons vegetable oil 3 tablespoons ground cumin 1 tablespoon chopped garlic in oil 1/2 teaspoon black pepper 1 teaspoon salt pinch of cayenne pepper(1/8 teaspoon) 1/2 teaspoon granulated garlic or garlic powder 1/4 bunch finely chopped fresh cilantro 1 1/2 oz. Tequilla (I use Cuervo Gold) 1/2 stick butter (reserve for after chicken is cooked) ***Optional: 8 oz. shredded Colby jack cheese Method: Place chicken and all ingredients except butter in a Bowl and toss to mix thoroughly. Place on a greased pan and bake for 17-20 minutes at 375 degrees. When done, top each breast with a small pat of whole butter and let melt. Serve. ***Make it Supreme: For that extra touch , melt 8 oz. shredded Colby jack cheese over the cooked chicken . (adds 1 more carb to total carb count)

Spaghetti Squash Alfredo 2 carbs - Yield: 4 servings

Ingredients: 1/2 medium spaghetti squash 4 tablespoons unsalted butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan 1/4 cup chopped fresh parsley leaves Fresh basil leaves Grape or cherry tomatoes, sliced in 1/2 Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.) Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

Irish Cream

Ingredients: 1/4c whisky 1/3c Chocolate Davinci 1/4c splenda 1/2c cream 1 tbl instant coffee How to Prepare: Mix & chill

Sweetened condensed milk

1 cup Powdered milk 1/3 cup Boiling water 2/3 cup Splenda 3 tbsp Butter Put all ingredients in a blender and blend until all of the sugar is dissolved. If the mixture is too thick for your purposes, add a few drops of water and blend. Equals approx. 1 can sweetened condensed milk.

Broccoli and Bacon Salad

Ingredients: 1 bunch broccoli -- cut small 1 cup shredded cheddar cheese 1 small red onion -- chopped fine 1 pound bacon -- fried crisp, set aside 1 cup mayonnaise 1/4 cup artificial sweetener -- to taste 2 tablespoons vinegar How to Prepare: Mix together: mayo, sweetener and vinegar, let stand 20 min. Mix again and pour over remaining ingredients. Mix well and sprinkle bacon over top. Let sit all day and stir before serving.

Chicken Puffy

Mix together some grated parmesan cheese with some Hellman's or Best Food's mayonnaise, to make a thick paste. Place boneless chicken parts in a pan. Bake in a 350° oven till half-done. Turn over the chicken pieces and coat each thickly with the cheese/mayo goop. Return to oven and bake until done. The goop will puff up into a delicious coating.

Cream Cheese Stuffed Cornish Hens CarbsPerServing: 5g total

Ingredients: 2 Cornish Game Hens Salt, pepper, and nutmeg -- to taste 4 Ounces Cream Cheese 2 Heads Garlic 2 Tablespoons Butter How to Prepare: Rinse hens, pat dry; reserve giblets for another use. Sprinkle hens with salt, pepper and nutmeg. Mix garlic with cream cheese and butter. Place half of mixture inside each hen, and some under skin as well. Place hens, breast side up oven dish, and cover with aluminum foil. Set oven to 450 degrees. Bake until hens are tender and light brown, about 1 1/4 hours. Remove cover; bake about 10 more minutes, until brown. Serve with cooking juices over hens.

Mexican Cheese Casserole Dip - CarbsPerServing: 18g total

Ingredients: 2 cups shredded sharp cheddar cheese 2 cups shredded mozzarella cheese 1 small can chopped green chillies 1 small can sliced black olives 1 small sweet onion -- chopped 1/2 cup mayonnaise How to Prepare: Put all ingredients into a large bowl and mix. Pour into a greased glass pan and bake at 350 for approx 20 min. or untill golden brown. NOTES : Counts for olives and chilies not included in totals.

*Gooey Mexican Hamburger Casserole*

Ingredients for sauce: 1.5 cups shredded cheddar cheese 1.5 cups shredded mozzarella cheese 2 4oz cans diced green chilies 1 2.25oz can sliced black olives drained 1 small sweet onion -- diced 1/2 cup mayonnaise How to Prepare: Put all ingredients into a large bowl and mix, set aside. Ingredients: 1.5 lbs of hamburger meat 6 beaten eggs How to Prepare: cook meat and drain, add eggs to meat till cooked. Spray a 8X8 glass pan, pour in meat/egg mixture then place the sauce mixture on top. Bake at 350 about 20 minutes till cheese is melted. Top with sour cream and hot sauce if you wish.

Frozen Orange Creamsicle

2 small boxes sugar free orange Jello 2 packets splenda 1 cup heavy cream 2 cups boiling water 1 cup crushed ice Add 2 cups boiling water to jello mix as per package directions and mix well until fully dissolved. Add crushed ice to the mixture and stir to melt ice and cool mixture. Add sweetener and heavy cream. Mix well. Pour into freezer bowl or individual cups and chill until firm. These can also be poured into freezer pop holders to make true creamsicle type treat 8 servings 1 carb per serving.

Endulgent Chocolate Cake

makes 8 servings, 2.5 carbs per serving Espresso powder boosts the chocolate flavor in this cake. If you prefer a milder flavor, omit the coffee and water. This luscious dessert has only 2.5 grams of Net Carbs per serving, but please remember portion control! 8 Atkins Endulge Chocolate Candy Bars, coarsely chopped 10 tablespoons unsalted butter 1 teaspoon instant decaffeinated espresso powder 1 tablespoon hot water 1 teaspoon vanilla extract 4 large eggs, at room temperature 1. Heat oven to 325ºF. Grease an 8” round baking pan and line with parchment paper. 2. Melt chocolate and butter in a double boiler; Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool. 3. With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. Pour batter into prepared pan; smooth top. 4. Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack. 5. To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.

Bacon-Cheese Dip

8 slices bacon, diced, fried and drained 1 8-ounce packages cream cheese, softened and cubed 2 cups shredded cheddar cheese 1/2 cup half-and-half or heavy cream 1 teaspoons Worcestershire sauce 1/2 teaspoon dried minced onion 1/4 teaspoon dry mustard 1/4 teaspoon salt dash hot sauce Put all ingredients in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.

Chili, Texas-Style Serves: 6, CarbsPerServing: 9.3g

Ingredients: 2 teaspoons olive oil --divided 3 pounds beef chuck cut into 1/2-inch cubes 2 1/2 teaspoons salt divided 1 cup chopped onions finely chopped 1 cup chopped green bell peppers 2 teaspoons chopped jalapenos finely chopped 5 cloves garlic -- crushed 2 tablespoons Chili Powder 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon ground red pepper 5 tablespoons tomato paste sour cream & grated cheddar cheese for garnish How to Prepare: Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2 teaspoon salt. Brown meat over medium-high heat in two batches; transfer to Dutch oven. Pour drippings into one-quart measure; add enough water to make 4 cups. Heat remaining oil in same skillet. Add onions, peppers, jalapeno and garlic; cook 4 to 5 minutes, until softened. Stir in remaining salt and spices; cook 1 minute. Stir in tomato paste; cook 1 minute, then add 1 cup water mixture. Bring to a boil; scrape up any brown bits and stir into beef. Add remaining water; bring to a boil. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more.

Hot Bacon Dressing

1/2 pound bacon slices 2 tablespoons minced shallots 1 garlic clove, minced 1/4 cup packed Brown Sugar Twin 1/4 cup cider vinegar 1 teaspoon chopped fresh parsley 1/4 teaspoon salt 1/2 teaspoon pepper Serve with spinach salad. 1 large bunch fresh spinach 1 small red onion, sliced and separated into rings 2 small cans medium shrimp 2 avocados, peeled, stone removed and coarsely chopped Clean spinach, removing stems. Place in large salad bowl with remaining ingredients. Pour the hot bacon dressing over the salad, and toss till coated.

For the Bleu Cheese Vinaigrette:

1/4 cup mayonnaise 3 oz. bleu cheese, crumbled 1 tsp. red wine vinegar 2 - 3 dashes worcestershire Sauce 1/3 tsp. garlic, minced 1/2 tsp. chives, minced 1/2 tsp. parsley, chopped 1/2 cup olive oil to taste salt to taste fresh ground black pepper Mix everything together with a whisk OR 1 clove garlic pressed 1/4 lb high quality blue cheese 1/4 cup champagne wine vinegar 1/2 cup flavorful olive oil 1/2 tsp kosher salt 1/4 tsp black pepper Mix everything together with a whisk

Just like Olive Garden Alfredo Sauce

Ingredients: 1 cup whipping cream 1/2 cup-3/4 cup parmesean cheese 1 8 oz package of cream cheese Salt/Garlic to taste How to Prepare: Melt the cream cheese in a pan and slowly add the cream so the cheese doesnt burn, add the parmesean cheese and salt/garlic if you want, stir until thick and serve over chicken or shrimp.

Cheesecake - 30g carbs per whole recipe

2 8 oz pkgs of cream chesse, room temp 20 packets Equal 2 cups of heavy whipping cream, whipped 1 teaspoon vanilla Mix cream cheese, splenda and vanilla until smooth.. fold in whipping cream... put in fridge for 2 hours or so... DELCIOUS!!

Macadamia Nut Joys Serves: 6, Carbohydrates Per Serving: 2.5

Ingredients: 3 Oz. Cream Cheese 1/2 Cup unsweetened Coconut 3 Packets of Splenda 1-2 Tablespoons of Heavy Cream 1-2 Teaspoons of Vanilla extract 2-Low Carb Chocolate Bars + 1-2 Tablespoons more of Heavy Cream Macadamia Nuts (if wanted) Cooking Instructions: Soften the cream cheese and mix the coconut into it, add the Splenda and add the cream as needed to mix to a consistancy of "dough". Make a foil tray about 3" x 6" and spray with Pam or coat with oil. Melt the choc bars in the microwave, adding some of the cream and mix well to combine. Take half the melted chocolate and spread into foil tray and place in freezer for about 10 minutes to harden. When hard, take the coconut mixture and spread evenly over the chocolate layer. At this point add the Macadamias (I used about 12 of them) Add the rest of the chocolate and spread evenly over the top. Place back into the freezer for about 1-2 hours and then cut into 1" x 3" pieces. Serving Suggestions: Just keep them in the freezer and take then out and eat them just like that!

Meatloaf - CarbsPerServing: 5g carbs total

Ingredients: 1 pound ground beef 1 pound ground pork 1 pound pork sausage bob evans, no sugar 2 eggs 1/4 cup heavy cream to 1/2 cup to moisten 1 cup cheddar cheese, shredded or mozarella 1 teaspoon chili powder or 2 bacon strips How to Prepare: mix one pound ground beef, one pound ground pork, one pound ground sausage, (i use bob evans sausage, no sugar).Add two eggs, apx. 1/4 to 1/2 cup cream to moisten, l cup shredded cheese (chedder or mozarella, or your favorite,)add apx. one or two teaspoons chilli powder, mix throughly, put in loaf pan, lay strips of bacon on top. Bake at 350, apx one hour or till done. slice and eat.

Gumbo

1 med. yellow onion 2 stalks celery 1 med. green pepper 1 small hot pepper 1 package frozen Okra 1 lb chicken breast skinless boneless 1 lb Italian saugage 1 lb peeled shrimp 4 cups chicken broth 1 large can diced tomatoes Cook cut up chicken and saugage in a large pot until no longer pink. Add onions and celery and cook until soft. Then add every thing else except okra and shrimp and simmer for 1 hour. Add okra and shrimp and cook until shrimp is pink. Serve topped with grated cheese.

Egg Drop Soup

3 quarts water 9 chicken bouillon cubes 1/3 cup soy sauce 6 eggs -- well beaten and at room temperature 1/2 cup green onions and tops --finely chopped Bring water to a boil; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to boil. Remove from heat: add eggs all at once, stirring rapidly in one direction. (Eggs will separate to form fine threads.) Stir in green onions. Serve. Yield: "12 cups" Per Serving (excluding unknown items): 45 Calories; 3g Fat (53.4% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 1050mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Egg Drop Soup 2 Yield: 4 to 6 servings

6 cups chicken stock 1/2 cup thinly sliced green onions 1/4 cup chiffonade spinach leaves 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced 1 teaspoon soy sauce Pinch finely ground white pepper 2 large eggs, lightly beaten In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Cheesy Cauliflower Soup - CarbsPerServing: 50 total recipe

Ingredients: 1 head cauliflower -- separated into florets 1 onion -- chopped 1 stalk celery -- chopped 4 cups chicken stock 2 cups half and half -- light cream 1/2 teaspoon worcestershire sauce 1 cup grated cheddar cheese salt and cracked pepper chives or bacon bits Place cauliflower, onion, carrot, celery, and chicken stock in soup pot. Cover and cook until tender. Puree in blender. Return to soup pot. Blend in cream, Worcestershire, and cheese. Add salt and cracked pepper to taste. Stir to mix well. Gently heat until cheese is melted. Garnish servings with extra cheese, chopped chives or bacon bits.

Crockpot Hot'N Sour Soup CarbsPerServing: 70 total recipe

Ingredients: 1/2 pound pork -- lean - cut into strips 1/4 pound mushroom fresh - sliced 1/2 cup bamboo shoots sliced into strips 4 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 teaspoon seasame oil 1/4 teaspoon red pepper flakes more to taste 1 cup tofu cut into cubes 2 cups chicken broth 2 cups water How to Prepare: In Crock-Pot, combine all ingredients. Cover and cook on low for 7-8 hours. Ladle into bowls, garnish with green onion, if desired. Makes 8 servings.

Parmesan Crusted Chicken Tenders

Ingredients: 2 pounds Chicken Tenders Marinade 1 cup Heavy Cream 2 Tablespoons Prepared Ranch Dressing 2 teaspoons Garlic Powder 2 teaspoons Onion Powder 2 teaspoons Ground Black Pepper Breading 1 can Parmesan Cheese, the powder kind 2-3 teaspoons each: Garlic Powder & Ground Black Pepper Peanut oil for pan frying How to Prepare: Mix marinade igrediants and marinate at least 6 hours or overnight. Combine the Parmesan breading and coat each chicken tender really well. Add enough oil to pan fry the breaded chicken tenders. Med-High heat. Cook the batches of tenders till they are a nice crunchy golden brown.

Tofu & cheese - 17 carbs total recipe

12 ounces firm tofu 8 ounces sharp Cheddar cheese -- grated 2 eggs -- beaten 1/4 cup cream 1/4 teaspoon onion powder 1 dash cayenne 1/4 teaspoon garlic powder 1/4 teaspoon dry mustard How to Prepare: Drain tofu well (i let mine sit in the colander for awhile and then squished even more liquid out of it with my hand) Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces), Place in a buttered casserole dish. Sprinkle with Parmesan & a little paprika. Bake at 350 for 30-40 minutes. The top should be golden brown. (its the crispy brown parts that really give it the flavor)

No ice cream maker ice cream - 5 carbs total

1 tablespoon artificial sweetener 1/2 teaspoon Vanilla Extract 1/2 cup Heavy Cream 6 tablespoons Table Salt 3 cups Ice 1 Sandwich Sized Ziploc Bag 1 Gallon Sized Ziploc Bag How to Prepare: (No Ice Cream Maker Needed. It really works, trust me!!) In the sandwich sized ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients. In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag with ice) and add 6 tablespoons of table salt. Place the seal sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream). Once desired hardness has been achieved, remove smaller baggies and rinse throughly with cold water (if you miss this step, you may wind up with salty ice cream!) I have doubled the recipe and it still works well. I am also sure that you can add additional ingredients (cocoa powder, etc) to create different flavors of ice cream.

Mint chocolate chip ice cream - 24g carbs total

Ingredients: Basic Mint Ice Cream 2 cups heavy cream 4 each egg yolk 1 teaspoon vanilla 8 packets artificial sweetener 2 teaspoons peppermint extract -- or to taste for the chocolate chunks 1 each low-carb chocolate bar/chopped into small pieces How to Prepare: Put ice cream ingredients in a blender and pulse several times to break up and mix yolks in the cream. Pour into a non-stick saucepan and bring to a simmer, stiring constantly, over med/low heat -this takes a while, but the end product is better. Let simmer, stiring, about 4-5 minutes or until it starts to thicken. *IF* it does not thicken very much, whisk in another egg yolk. Once it thickens,remove from heat and let it come to room temp. Place in icecream maker and proceed according to makers instructions, adding the chunk chocolate about 1/2 way through the processing time. NOTES Counts for low-carb chocolate bar not included in totals.

Orange Ice Cream - 35g carbs total

Ingredients: 2 cups half and half 1 container sugar free Tang 1 teaspoon vanilla extract 2 cups heavy cream How to Prepare: Combine half and half, Tang and vanilla extract in blender container. Cover and process at a low speed until smooth. Pour mixture into the cream canister of your ice cream machine. Stir in heavy whipping cream. Proceed as directed per your machine directions. When the ice cream is done, I divide my ice cream into 1 cup servings, place in freezer baggies and freeze. Remove 1 serving about 15-20 minutes before eating so it is a little softer.There are 3.2 g carbohydrates per 1 cup serving. You can also use Crystal Lite or sugar free Kool-Aid for your flavorings. Counts for Tang not included in totals.

Garlic-Pepper Parmesan Crisps

CarbsPerServing: 1.6g/serving ; 19.2g total recipe Ingredients: 12 ounces freshly grated Parmigiano-Reggiano cheese 2 teaspoons minced fresh garlic 1 teaspoon freshly ground pepper How to Prepare: Combine all ingredients in a small bowl, stirring well. Sprinkle cheese mixture into a 1 1/2" round cookie cutter on a nonstick cookie sheet. Repeat procedure with cheese mixture, placing 16 circles on each sheet. Bake at 350 degrees for 9 to 10 minutes or until golden. Cool slightly on baking sheets. Remove to wire racks to cool completely. Repeat procedure 5 times with remaining cheese mixture. Yields 96 crisps.

Cheesy Chicken Casserole - Carbs 17 total

Ingredients: 6 boneless skinless chicken breast -- thin, or tenders 1 cup heavy cream 2 cups sharp cheddar cheese -- shredded 2 cups monterey jack cheese -- shredded 1/2 cup mozzarella cheese -- shredded 1/4 cup grated parmesan cheese -- and romano 1 tablespoon olive oil 1 teaspoon garlic salt 1 teaspoon onion powder 1 teaspoon parsley -- fresh or dried 1 teaspoon paprika brocolli florets (optional) How to Prepare: Sautee chicken in olive oil in teflon (no-stick)pan until lighly golden. Do not overcook. Undercooking is preferable. Place aside. In food processor, add all other ingredients and mix until creamy. Place chicken in glass casserole dish, pour cream sauce over it, cover with aluminum foil, and bake at 375 degrees for approximately 45 minutes depending on your oven. Allow to sit for 15 minutes for sauce to thicken. Serve.

Chocolate Mousse CarbsPerServing: 9.25g

Ingredients: 2 cups heavy cream 1 package sugar free jello brand White Chocolate pudding mix -- small package How to Prepare: So easy to make! Pour whipping cream in mixing bowl, dump in dry pudding mix Beat till very thick and fluffy. Divide into 4 servings. This is also excellent with chocolate fudge and butterscotch. Even half a serving is very satisfying.

Basic Pancakes:

1/2 cup soy flour 3 eggs 1/2 cup seltzer 1/4 teaspoon salt cooking oil. Combine first 4 ingredients in a blender. Heat 8 inch omelet pan or skillet covered with oil. When oil is piping hot, add 3 tablespoons of batter. Spread evenly in pan. Saute quickly one side than the other. 6 servings 2.5 grams per serving.
Basic Protein Bread

3 Eggs, separated, room temperature 2 tablespoons sour cream 2 tablespoons butter, melted 1/2 cup soya powder 1 tablespoon baking powder Preheat oven to 350 degrees. Combine egg yolks with all other ingredients. Mix well. Beat egg whites until stiff and fold into mixture. Put into buttered bread pan and bake at 350 degrees for 50 minutes until golden. Store in refrigerator. Total carbohydrates-18.0 grams

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