No Carb Stuffed Tomatoes
4 large tomatoes 1 finely chopped white onion 1 green pepper chopped bite-size ¼ pound extra-lean ground beef ½ cup finely chopped celery Salt/pepper to taste parsley, chopped or dried Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc Preheat oven at 350. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently. Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted

Low Carb Cauliflower Salad

This is an excellent substitute for potato salad for diabetics and dieters

Boil 1 head of cauliflower until soft, break into small bite sized chunks, add boiled chopped eggs, chopped pickles and enough mayo to make it creamy, you may also add chopped onions and whatever you would add to regular potato salad

Sugar-Free Candied Peanuts
By Avera


Enjoy this high-protein, low-carb treat that delivers a satisfying crunch with that great sweet-and-salty combination.


Ingredients
•2 cups roasted peanuts

•1 raw egg white

•1/4 tsp salt

•1 Tbsp cinnamon

•1/4 cup sugar-free maple syrup (I like Maple Grove best)

Directions
1.Preheat oven to 350 F. Either use a non-stick baking sheet, cover with foil, or use a silicon mat.

2.Whisk egg white until foamy. Add the rest of the ingredients except for peanuts, and whisk together. Add peanuts and stir to coat. Spread on baking sheet in single layer, and bake for 20 to 25 minutes, until mixture is dry and not soggy.



Nutritional Facts
Servings8Makes 8 servings of 1/4 cup each.Each serving has 3 grams effective carbohydrate4 grams fiber10 grams proteinand 223 calories.

Flourless Brownies (Sugar-Free, Low Carb)


Ingredients
•12 ounces unsweetened chocolate

•1 cup butter

•1 1/2 cups Splenda sugar substitute

•4 eggs, large

•4 egg yolks, large

•1 tablespoons vanilla

•3/8 cup cocoa

Directions
1.1Preheat the oven to 350 degrees.

2.2Melt the chocolate and butter together on stovetop or in microwave.

3.3Add the splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.

4.4Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).

5.5Bake at 350 degrees for 50 minutes.


Nutritional Facts
Servings10Calories 110Calories from Fat 100 (90%)Amount Per Serving %DVTotal Fat 11.1g 17%Saturated Fat 6.6g 33%Monounsaturated Fat 3.3gPolyunsaturated Fat 0.5gTrans Fat 0.0gCholesterol 58mg 19%Sodium 47mg 1%Potassium 89mg 2%Total Carbohydrate 3.5g 1%Dietary Fiber 1.7g 6%Sugars 0.2gProtein 2.4g 4%Makes 36 brownies.

A quick 1 carb fruit dip

2 Tbs philly cream cheese
2 Tbs carb free marshmallow spread
stir until well mixed
may be made in larger amounts
2 Tbs dip = 1 carb

Cauliflower Breadsticks!

Hardly any calories for the whole pan! •1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•salt
•pepper •Preheat oven to 450 degrees.
•Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
•Place the cauliflower into a food processor and blend until it's a mashed potato texture
•In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
•Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
•Bake at 450 degrees for 20-25 minutes or until the top starts to brown
•Add additional cheese to the top and enjoy

Loaded Cauliflower Casserole~
Just like mac and cheese without the pasta

Ingredients:
... 2 lbs cauliflower florets
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

Direction:
Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower 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 and add to cheese mixture.
Stir cauliflower 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.

Low Carb Cracker Substitutes

Preheat oven to 400 degrees F.

Line baking sheet with unbleached parchment paper.

Add cheese slices leaving about 1/4 inch between. Slices about 1 1/2 x 1 1/2

Bake for 10-12 minutes or until browned.

Using a paper towel, dab each cheese slice to absorb the oil.

Leaving cheese on parchment paper, transfer to wire rack to cool.

Will crisp once completely cool.

Very low carb pumpkin pie

•1 15 oz can pumpkin
•2 eggs
•2/3 cup unsweetened soy milk (or unsweetened almond milk, milk, or cream - milk has more carbs, so adjust)
•1/3 cup cream
•1 C sugar equivalent from artificial sweetener (zero-carb sweetener such as liquid sucralose preferred)
•1 teaspoon dark molasses (optional)
•2 teaspoon cinnamon
•1 scant teaspoon nutmeg
•1/4 teaspoon ground ginger
•Pinch cloves
•1/4 t salt

Preparation:

As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably ready

Crust

•1 cup pecan pieces (frozen)
•2 T melted butter
•2 T sugar equivalent from artificial sweetener of your choice

Preparation:

1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

BLT Bites

24 -30 cherry tomatoes
1 lb bacon, cooked and crumbled
1/2 cup mayonnaise or 1/2 cup salad dressing
1/3 cup chopped green onion
3 tablespoons grated parmesan cheese or 3 tablespoons cheddar cheese
2 tablespoons snipped fresh parsley

Directions:
1. Cut slice off tops of tomatoes.
2. Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
3. Invert tomatoes on paper towels to drain.
4. Combine remaining ingredients.
5. Spoon mixture into tomatoes.
6. Refrigerate several hours.

Cauliflower Poppers


•1 head cauliflower

•1/2 teaspoon ground cumin

•1/2 teaspoon chili powder (to taste)

•1/2 teaspoon salt

•1/2 teaspoon black pepper

•cooking spray


1.Preheat oven to 400*.

2.Cut cauliflower into florets and place in a bowl.

3.Add cumin, chili powder, salt and pepper and toss well to coat.

4.Coat baking sheet with cooking spray.

5.Spread cauliflower on sheet and bake until tender, about 10 minutes, stirring once during baking.

6.Makes about 8 - 1/2 cup servings.

Low Carb Zucchini Oven Chips!!


1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk

2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions

Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Cauliflower Pizza

Large Head Cauliflower – Trimmed into Small Florets
½ Cup plus 2 Tbs. Parmesan Cheese – Grated, Divided
1 Tbs. plus 1 tsp. Italian Seasoning – Divided
3 Cloves Garlic – Minced
3 Tbs. Olive Oil
Salt and Pepper – To Taste
¾ Cup Mozzarella Cheese – Shredded, Divided
½ Cup Pizza Sauce – Divided
2 oz. Canadian Bacon - Sliced
2 oz. Pepperoni – Sliced
1 oz. Green Bell Pepper – Diced
1 oz. Red Bell Pepper – Diced
1 oz. Onion – Diced
10 Black Olives – Sliced
(2 Tbs. Peace and Love)


DIRECTIONS
Preheat oven to 400°


In a large mixing bowl, combine cauliflower, ½ cup Parmesan cheese, 1 Tbs. Italian seasoning, garlic, olive oil, salt and pepper. Toss until ingredients are well combined and cauliflower is coated.


Line in a single layer, on a rimmed baking sheet and bake on the top rack for 30 minutes.


Transfer cauliflower back to mixing bowl. To the mixing bowl add ¼ cup pizza sauce and ¼ cup mozzarella cheese. Toss until ingredients are well combined and cauliflower is coated.


Transfer cauliflower mixture to a casserole dish. Layer on remaining pizza sauce and mozzarella cheese. Top with Canadian bacon, pepperoni, bell peppers, onion and olives. Sprinkle remaining 2 Tbs. Parmesan cheese and 1 tsp. Italian seasoning over top.


Reduce oven temperature to 350° and bake 30 minutes.

Just like a Wendy's Frosty! SHARE Skinny Shake: 3/4 cup Almond Milk about 15 ice cubes 1/2 tsp Vanilla 1-2 Tbsp unsweetened Cocoa powder 1/3 of a Banana Blend

MEXICAN CHICKEN

Ingredients:
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Makes 4 servings
Can be frozen

Zucchini Parmesan Bites.

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Balsamic Glazed Cauliflower “ Wings
Serves: 4-6


Ingredients

For the sauce:
•¼ cup balsamic vinegar
•2 Tbsp soy sauce (or tamari for gluten free)
•¼ cup honey (or agave or maple syrup for strict vegan)
•1 clove garlic, crushed
•1 tsp finely minced fresh rosemary
•¼ tsp salt
•a few grinds black pepper

For the cauliflower:
•One large head cauliflower
•½ cup flour (I used brown rice flour, but I have seen similar recipes where regular all purpose flour was used)
•½ cup milk of choice (I used almond milk)



Instructions

For the sauce:
1.Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:
1.Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2.Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3.Whisk together the flour and milk in a bowl.
4.Toss the cauliflower in the batter until thoroughly coated.
5.Arrange the cauliflower on the baking sheet in a single layer.
6.Bake for 15-20 minutes, or until slightly less done than you want them.
7.Remove from the oven and pour the sauce over the cauliflower.
8.Return to oven for another 5 minutes.
9.Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
10.Return to the oven for another 5 minutes.

Supreme Cauliflower Pizza


Large Head Cauliflower – Trimmed into Small Florets

½ Cup plus 2 Tbs. Parmesan Cheese – Grated, Divided

1 Tbs. plus 1 tsp. Italian Seasoning – Divided

3 Cloves Garlic – Minced

3 Tbs. Olive Oil

Salt and Pepper – To Taste

¾ Cup Mozzarella Cheese – Shredded, Divided

½ Cup Pizza Sauce – Divided

2 oz. Canadian Bacon – Sliced

2 oz. Pepperoni – Sliced

1 oz. Green Bell Pepper – Diced

1 oz. Red Bell Pepper – Diced

1 oz. Onion – Diced

10 Black Olives – Sliced

Preheat oven to 400°

In a large mixing bowl, combine cauliflower, ½ cup Parmesan cheese, 1 Tbs. Italian seasoning, garlic, olive oil, salt and pepper. Toss until ingredients are well combined and cauliflower is coated.

Line in a single layer, on a rimmed baking sheet and bake on the top rack for 30 minutes.

Transfer cauliflower back to mixing bowl. To the mixing bowl add ¼ cup pizza sauce and ¼ cup mozzarella cheese. Toss until ingredients are well combined and cauliflower is coated.

Transfer cauliflower mixture to a casserole dish. Layer on remaining pizza sauce and mozzarella cheese. Top with Canadian bacon, pepperoni, bell peppers, onion and olives. Sprinkle remaining 2 Tbs. Parmesan cheese and 1 tsp. Italian seasoning over top.

Reduce oven temperature to 350° and bake 30 minutes

German Cucumber Salad

Ingredients:
1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 - 3/4 tsp dill
Pinch of salt

Instructions:
1. Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.

2. In a bowl, combine dill and salt.

3. Add sour cream or yogurt and lemon juice to taste. Mix well.

4. Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.

SPAGHETTI SQUASH LO MEIN


1 medium spaghetti squash
1 tablespoon olive oil
1⁄4 cup sesame oil
1 clove fresh garlic, thinly sliced
1⁄2 cup teriyaki sauce (not thick marinade, we use Kikkoman’s brand)
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic powder
sesame seeds as garnish
SPECIAL EQUIPMENT: wok or large sauté pan and 12 quart stock pot

directions
1. Cook the spaghetti squash by cutting in half length wise, scraping away the seeds from the center, and boiling the two halves in a large pot for around 20 to 25 minutes, until the pulp pulls away in strands with a fork.

2. Place a wok or large sauté pan over high heat with the olive oil and sesame oil. Add the fresh sliced garlic and cook for just a few seconds to lightly brown the garlic.

3. Use a fork to remove the cooked spaghetti squash in strands and add to the hot pan cooking for about 2 minutes while stirring or tossing carefully.

4. Remove from heat and serve garnished with sesame seeds if desired.

Tips:
Add mushrooms, bean sprouts and bell peppers for a Low Mein feast. Dare I say add shrimp? Yes, add shrimp!
20 min. in a microwave will also cook squash, I add shredded chicken to this also

PEPPERONI CHIPS
6 ounces thin-sliced pepperoni

CHEESE CRACKERS
2 slices deluxe American cheese (not “processed cheese food”)
½ teaspoon salt
1⁄8 teaspoon chili powder
1⁄8 teaspoon garlic powder

PEPPERONI CHIPS
1. Preheat the oven to 425°F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.

2. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.

EASY CHEESE CRACKERS
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Stack the slices of American cheese and cut them into 16 very small squares.

3. Separate the cheese squares and transfer them to a small bowl. Add the salt, chili powder, and garlic powder, and toss to combine.

4. Arrange the 32 cheese pieces in 4 rows of 8 on the parchment paper-lined baking sheet, leaving as much space in between each as possible. (A silicone baking mat works perfectly here and you can use it over and over.)

5. Bake until they puff up, are well browned (almost burnt), and crispy, about 7 to 8 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crackers completely before serving since they will crisp up as they cool. Store on the counter in an airtight container for as long as a few days. Enjoy!

super easy zucchini pizza boats

prep time: 15 minutes
total time: 40 minutes
makes: enough for 4 - 6 people

Ingredients
zucchinis - 4
olive oil - 2 tbsp
garlic clove - 2, pressed
pesto - 1/4 cup green or red
pizza sauce - 1 cup
pepperoni - as much as you want
mozzarella - 1 cup, shredded
cherry tomatoes - 2 cups, halved
parmesan - 1/4 cup, grated
basil leaves - a handful

how to

Pre heat the oven to 360 F (180 C) and grease two medium casserole dishes.
Cut the zucchinis in half lengthwise, then gently scrape out all the seeds - hollowing out a 'boat.'
Mix the olive oil and pressed garlic together, then brush this into the bottom of each boat and generously salt and pepper.
Use a spoon to spread about 1 tbsp of the pesto in the bottom, then follow with a few tablespoons of pizza sauce.
Place about 4 - 5 pepperoni slices on top, then sprinkle with the mozzarella and nestle some cherry tomato halves in the cheese.
Sprinkle on the parmesan and bake in the top and bottom thirds of the oven for about 20 - 25 minutes, rotating the dishes halfway through baking, until the cheese is browned and the zucchini has softened.
Garnish with some fresh basil and serve.

Baked Cauliflower Head

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper


1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Collard Chips

1 tablespoon olive oil
6 collard leaves, torn into 3-inch pieces
Salt



1. Drizzle olive oil over collard pieces; season with salt. Bake in a single layer at 300 degrees until crisp, 15 minutes

Cool Strawberry Cream Pie



Ingredients For Meringue Shell: • 4 egg whites
• 1/4 teaspoon cream of tartar
• 3 Tablespoons Splenda

Ingredients For Filling: • 1 small pkg. sugar-free gelatin (strawberry or raspberry)
• 1 pint heavy cream
• 1 8oz. pkg. cream cheese, softened
• 1/4 cup Splenda
• 1 quart strawberries, cleaned and sliced


Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.

Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.

Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water. Place in freezer for aprroximately 15-20 minutes (just until it begins to gel.)

When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in cream cheese and Splenda. Fold in gelatin. Stir in strawberries (reserving a few for garnish if you like.) Pour over meringue shell in pie plate and let chill until firm — about 2 hours.

Serves 8. 5 grams per serving.