large skillet over medium high heat. Add 1 tablespoon olive
In a non-stick fry pan melt butter.
Add frozen veggies and mushrooms.
Cook about 5 minutes over Med-High heat.
Slice chicken into thin slices and add to veggies mix.
Salt, garlic and Creole seasoning to taste.
Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
Place in warm sandwich wrap.
Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.
Preheat oven to 375\u00b0F.
Mix together ingredients thoroughly.
Shape into a loaf and place in a greased loaf pan.
Bake for 60 minutes, then remove from oven and drain any fat.
Top with any additional topping you prefer, such a low carb bbq sauce, low carb ketchup, or low carb steak sauce.
Bake 15 minutes more.
Allow to sit for 15 minutes before slicing and serving.
n a covered grill with low heat (either charcoal or gas
f low carb whipped cream.
With an electric mixer on high, whip
Remove excess fat from beef.
Cut into 4 pieces.
Place beef in a 4 to 5-quart slow cooker.
Mix remaining ingredients; pour over beef.
Cover and cook on low heat for 7 to 8 hours or until beef is tender.
Remove beef from slow cooker.
Cut into thin slices or shred; stir back into sauce.
Cover and cook 20 to 30 minutes more, or until beef is hot.
Makes about 12 sandwiches. Serve on low-carb buns or alone with sugar-free coleslaw.
br>Pour 1/4 cup low carb pizza sauce on top of
Mix all ingredients together with hands and mold into a loaf.
Bake on pizza sheet for 1 hour on 350\u00b0F or until cooked through, about 45 minutes into cooking process.
Cover with desired amount of low-carb barbecue sauce and finish cooking.
f you are following a low carb diet. The recipe editor tool
ubbles, then reduce heat to low and simmer for 45-60
Preheat oven to 325 degrees.
Whisk egg yolks and artificial white sweetener until sweetener is dissolved. Add cream, vanilla and chocolate. Continue to whisk until well blended.
Divide mixture into 4 four-ounce ramekins.
Place in water bath and bake until set around edges (approximately 45 - 50 minutes.)
Remove from oven and leave in water bath until cooled.
Chill ramekins for at least two hours.
Spread low carb brown sweetener on top of each ramekin and brown under broiler.
Half the eggs lengthwise and remove yolks.
Set whites aside. place yolks in a bowl; mash with a fork. Add mayonnaise, mustard and the chives; mix well. Stir in the crabmeat. Season with salt, and pepper.
Stuff egg white halves with the crab mixture. Garnish with additional chives if desired. Serve with tossed greens, and low carb dressing.
Pick through salmon taking out bones and skin; break up chunks with fork.
Beat eggs with fork; add to salmon.
Put half slice of low carb bread in food processor and pulse until crumbly.
Add bread and onion to salmon-egg mixture.
Mix lightly.
Spray frypan with vegetable spray (Pam).
Make 4 patties and place in frypan.
Sprinkle liberally with lemon pepper seasoning (very important ingredient for flavor).
Fry patties lightly, flip and fry other side, approximately 10-15 minutes total.
n hot oil. Drain off fat. In a 3 1/2
utter Protein Balls: Couple ounces fat free cream cheese, couple large
mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.
In a skillet, brown the ground beef, onion and celery.
Drain off the fat, so the sauce sticks to the meat.
Add the rest of the ingredients and let simmer on low on the stove for 20-40 minutes, or longer.
Wrap meat and cheese in lettuce and enjoy!
Special slow cooker instructions:
Brown the ground beef and add onion. Put into the slow cooker and add all other ingredients. Cook 4-5 hours on low.
the day before make the marinade.
pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally.
remove brisket from the marinade and discard.
mix beer and next 6 ingredients in the crock pot.
add onion slices and brisket.
turn brisket over in sauce to coat both sides and place it fat side up.
cook on low for 8 hours.
remove and let it rest 10 minutes before slicing against the grain.
add back to sauce to coat.
serve.
Brown sausage until cooked through and drain any excess fat.
Pour milk over crumbled sausage and season with salt and pepper.
Stir in coffee.
Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.
Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).
eep nonstick skillet over medium-high heat. Add 1 tablespoon extra