Low Carb Chinese Pepper Chicken

CarbsPerServing: 37g total
Effort: Easy

Ingredients:
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon water
1 splenda packets
2 teaspoons sesame oil -- or vegetable oil
1/2 teaspoon Frank's hot sauce (or your choice)
3 pounds chicken -- (3 to 3 1/2) broiler/fryer cut up
2 tablespoons vegetable oil
1 teaspoon ginger root -- finely chopped
2 cloves garlic -- finely chopped
3 tablespoons green onion -- sliced
1 1/2 cups mushrooms
3 bell peppers -- cut into 1-inch pieces

How to Prepare:
Mix soy sauce, vinegar, water, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate,turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally,until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers thickest pieces are cut. Remove chicken from skillet, keep warm. Drain all but 1 tsp drippings from skillet. Heat drippings and marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisptender.

Serve with chicken.

Low Carb Juicy Pork Tenderloin

CarbsPerServing: 12g carbs total
Effort: Easy

Ingredients:
2 pounds pork tenderloin
1/4 cup vermouth
2 cloves garlic -- minced
3 tablespoons artificial sweetener
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon red pepper
3 tablespoons sugar free ketchup
2 teaspoons rosemary --fresh, finely chopped

How to Prepare:
cut tenderloin into 2 strips, lengthwise. Mix marinade and rub into meat.Refrigerate for 2-4 hours. Place on roasting rack in pan. Roast for 35-45 mins or until juices run clear. Let stand 10
minutes, cut into slices and pour pan juices over meat.

4-6 servings

NOTES : Carbs for sugar free ketchup not included in above total - adjust accordingly

Low Carb Cajun Fish

CarbsPerServing: 44 total recipe
Effort: Easy

Ingredients:
1 1/2 pounds flounder fillets -- or other white fish
14 1/2 ounces tomato sauce
1/2 small green bell pepper -- siliced thin
2 cloves garlic -- minced
1/2 cup onion -- sliced thin
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
1 each salt and pepper -- to season fillets

How to Prepare:
Heat oil in a large skillet and saute garlic, bell pepper and onion until limp and very fragrant. Remove veggies and add fillets. Let saute for 2 minutes, then turn. Add veggies and remaining ingredients over fish, cover and reduce heat to low and let simmer for 15 minutes.

Mariusz Pudzianowski

Cheese Nachos

Serves: 1
CarbsPerServing: 3
Prep Time: 5 min
Effort: Easy

Ingredients:
1 controlled carb tortilla
shredded cheese (hard cheese is best, because most have 0 to very
low carbs)
pinch of salt to taste

How to Prepare:
cut the tortilla into 8 parts (like a pizza). Deep fry until golden
brown. drain and add salt. Arrange on baking dish add cheese and
bake 2-3 minutes until cheese melts. You can add any low carb
toppings, or enjoy as is... This is sooo good!

Low Carb Sweet Cinnamon Pancake

Serves: 10
CarbsPerServing: 5g carbs total
Effort: Easy

Ingredients:
2 eggs
1 ounce cream cheese
2 splenda packets -- (2 to 3)
1 teaspoon heavy cream
1 teaspoon cinnamon -- (1 to 2)
butter

How to Prepare:
Melt cream cheese in microwave. Mix in eggs, splenda, cream and cinnamon. Melt butter on a frying pan and pour mixture in. Fry on both sides until brown.

TIPS - Try to get the pancake as flat as possible and brown it well, this will "disguise" the eggy taste and texture.
Top with butter and low-carb syrup.
This is EXCELLENT for an easy sweet snack!

Old Fashioned Cole Slaw

Serves: 8 Servings.
CarbsPerServing: 6 grams carb 2 grams fiber (ECC=4)
Prep Time: <20 minutes Effort:Easy

Ingredients:
2/3 cup vinegar
½ cup whipping cream
2 large eggs, lightly beaten ¼-1/2 cup Splenda
Pinch of salt
1 ½ tablespoons butter cut into pieces
1 (2-pound) head cabbage, shredded

How to Prepare:
Combine first 5 ingredients in a small, heavy saucepan; cook over
low heat, stirring constantly with a wire whisk, 8 to 10 minutes or
until thickened (mixture will appear curdled until it thickens).
Remove from heat. Add butter, stirring until it melts. Pour over
cabbage; toss gently to coat. Cover and chill.
You can add ½ cup chopped walnuts and only raise the carb count by
½ gram. If you’re on maintenance, ½ cup dried, chopped
cranberries and the walnuts brings you in at a little under 10 grams.

The Blender Bomb.

For those of us that not only make a choice to live a low carb lifestyle but need to because of the dreaded wheat allergy some times we are limited on our option for quick nutrition.

Here is a blender bomb that I've used in the past just to put something into me that I can make quickly on the run. As usual blend to your own taste.

4 Cups whole milk
2 Cups of powdered milk
1/4 cup of brewers yeast
1 banana
2 tablespoons of lecithin
1 tablespoon of wheat germ oil

The traditional recipe for this includes 1 large scoop of vanilla ice cream, If you can live with this then great toss it in or look for a sugar free alternative then great go for it.

Its Time For Some Hot Wings. Yummy!

Hot Wings Serves: 3-4

CarbsPerServing: About 1 carb per wing, plus your dressing and
celery (depends on you)
Prep Time: 1 hour or so Effort: Easy

Ingredients:
1 bag frozen chicken wing pieces, defrosted
1 bottle Texas Pete (your favorite will do) Buffalo Style Chicken Wing Sauce
1/2 stick butter Ranch or Bleu Cheese dressing
Celery Oil for deep frying Salt and pepper

How to Prepare:
Heat your oil in either a deep pot or a fryer to 375.Salt and pepper
your wings and fry in batches (usually 5-6 pieces)until the skin is
crispy and well browned (about 12 minutes). Remove from oil and
drain on cookie cooling rack. Repeat until all wings are cooked.
Meantime, in a saucepan, melt the butter and pour in 1/2 jar of the
wing sauce. When the wings are finished, place them in a large bowl
and toss with the sauce. Serve w/celery and ranch or bleu cheese
dressing.

I hope you enjoy this one.