Carbs: 19 grams total
Effort: Easy
Ingredients:
3 tablespoons corn oil
1 teaspoon crushed red pepper
2 medium chicken breast,no skin, no bone — thinly shredded
1 Stalk celery — thinly sliced
1 small carrot — thinly sliced
1 medium green bell pepper — thinly julienned
1/2 teaspoon salt
1 tablespoon soy sauce
1 packet splenda or stevia packets
1/4 teaspoon Tabasco sauce — optional
1/3 cup chicken stock
1/4 teaspoon guar gum — to thicken if needed

How to Prepare:
Heat wok or deep skillet over high heat with oil and pepper flakes for 10 seconds. Reduce heat to medium and stir fry chicken
for 1 1/2 minutes. Add celery, carrot and bell pepper and stir fry for 1 minute. Add the remaining ingredients and stir fry for
1-2 more minutes or until slightly thickened.

(easy and fast)
Effort: Easy

Ingredients:
6 frozen chicken breasts
1 bottle Zesty Italian salad dressing

How to Prepare:
Take the frozen chicken breasts out in the morning and place in a bowl. Pour the salad dressing over the chicken breasts and cover. Refrigerate until you get home. Take chicken out and fry, bake or grill it. Great with a Caesar.

Carbs Per Serving: 6 grams
Effort: Easy

Ingredients:
1 chicken breast
1 tablespoon dried tarragon
1/2 cup heavy cream
salt and pepper to taste
1 tablespoon butter

How to Prepare:
Place chicken breast between two layers of plastic wrap and pound until flattened. Sprinkle the tarragon onto each side
and sprinkle with salt and pepper to taste. Let sit for 15 minutes to develop flavors. In a regular skillet (not non- stick), melt butter. When hot, put in seasoned chicken breast and sear on medium-high heat. Turn after 2-3 minutes and cook until done, 5-7 minutes total. Remove chicken breast from skillet. Pour heavy cream into skillet, scraping up bits from the skillet bottom. Let simmer until thickened, 3-5 minutes. Add salt to taste. Pour over chicken to serve.

Carbs Per Serving: 64 grams total
Effort: Easy
Ingredients:
4 chicken breasts
3 ounces cream cheese
3/4 cup heavy whipping cream
1 lime — juiced McCormick’s Rotisserie
Chicken Seasoning (to taste)
salt and pepper to taste
3 tablespoons butter
1/2 cup chopped cilantro
How to Prepare:
Brown chicken in butter. Season with spices while cooking and browning.

Remove chicken when browned. Add cream cheese in cubes to skillet with butter and drippings from chicken. Add whipping cream. Add lime juice and cilantro. On medium heat
melt and stir all ingredients.
Put chicken back in sauce mixture —cover and cook on low for about 10 or 15 more minutes.
Note – instead of the McCormick’s seasoning I just use some garlic powder along with the salt and pepper. Still delicious.
NOTES : Counts for coconut extract not included in totals.

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• Tomatillo-Chicken (low-carb-ketogenic-diets.com)

Carbs Per Serving: 32 g total
Effort: Average

Ingredients:
1 egg — beaten
1/2 cup waterchestnuts — chopped
1/3 cup crushed pork rinds — or grated parmesan cheese
1 green onion — finely chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons ginger root — fresh, grated
1/2 teaspoon artificial sweetener
1/4 teaspoon salt
1/4 teaspoon chili oil — OR a dash of ground hot pepper
24 ounces ground turkey — raw
12 whole lettuce leaves — iceberg lettuce or savoy cabbage

Dipping Sauce:
1/4 cup lemon juice
3 tablespoons fish sauce
1 tablespoon chopped cilantro
2 teaspoons artificial sweetener
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil
Optional: 1 T water if sauce is too strong
How to Prepare:
Combine first 11 ingredients and mix with hands. Shape into 12 4 x 1-1/2 x 3/4″ logs. Grill, broil, or pan fry until juices run clear, turning once. Serve with leaves, garnishes, and dipping sauce. At table, each log is to be wrapped in leaf along with garnishes of choice, and dipped.
Warning: this is messy but lots of fun!
Garnish as desired: fresh cilantro sprigs, bean sprouts, shredded red and green bell pepper, shredded carrots (count those carbs!)
Dipping Sauce: Mix all together.
NOTES : Counts for chili oil, and fish sauce not included in totals.

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
1 – 3 pound whole chicken — (3 to 4)
2 tablespoons unsalted butter
salt and pepper to taste

How to Prepare:
Place empty pan in oven and preheat to 375 degrees.
Melt butter and brush entire chicken skin with it.
Season according to your taste.
Place chicken in v-rack so that one wing is down and one wing is up. Put rack in roasting pan in oven.
After 20 minutes, turn chicken over so that the other wing is facing up.
Return chicken to oven.
After another 20 minutes, turn chicken so that the breast is up and return to the oven to finish cooking.
Check chicken for after 30 minutes.
If chicken is done, remove from oven and let rest for 15 minutes. Carve and enjoy.
This chicken is worth the extra effort as the breast meat is perfectly juicy and the skin is crisp and brown.

Serves: 3
Carbs Per Serving: 44 g total
Effort: Easy

Ingredients:
Pico de Gallo:
1 jalapeno pepper — diced
1 medium onion — diced
1 diced tomato
1/3 cup chopped cilantro

Sauce:
2 cups light sour cream
1 can Herdez green tomatillo sauce

Enchiladas:
6 chicken breast halves — grilled or boiled, with cumin and fajita seasonings
2/3 cup heavy cream
3 cups shredded monterey jack cheese
2 cans green tomatillo sauce

How to Prepare:
Dice chicken. Pour 1/3 cup of heavy whipping cream in the bottom of a glass casserole dish. Layer 1/2 of the chicken on top. Sprinkle 1 cup of shredded monterey jack cheese on top of chicken. Repeat cream, chicken and cheese layer.
Pour 2 cans of Herdez green tomatillo sauce on top of all. Sprinkle 1 cup of shredded monterey jack cheese on top. Cover with foil and bake at 350 degrees for 40 minutes or until cheese is bubbly.
Serve with sour cream/tomatillo sauce and pico de gallo.
NOTES : Counts for tomatillo sauce, cumin and fajita seasonings not included in totals.

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
1 thin slice deli turkey*
1 thin slice deli swiss cheese*
1 spoonful of Philadelphia cream cheese
2 fresh chilled asparagus spears
1 paper towel

How to Prepare:
Lay the turkey slice flat on the paper towel, put the Swiss cheese slice on top of the turkey, spread the cream cheese on top of the Swiss cheese, cut the asparagus spears into thirds and lay them horizontally on top of the cream cheese. Then at one end of the layer start rolling until you’re able to hold the roll in one hand, then place the paper towel around the roll-up, eat, and go.

You can substitute the turkey and Swiss with your favorite meat and cheese. Boar’s Head brand is my favorite deli meat and cheese: it’s low on sodium, has no preservatives, and offers varieties like peppered Turkey, Virginia baked ham, and jalapeno mozzarella cheese.

Carbs Per Serving: 5 grams total
Effort: Easy

Ingredients:
2 cups Shredded roast turkey breast
1 ounce sliced almonds
2 tablespoons olive oil

How to Prepare:
Saute shredded turkey meat until beginning to brown on edges, add almonds. Stir until mixed thoroughly and hot throughout.
Remove and drain slightly. Eat warm or save some in refrigerator. Also good on salad and very filling.

Carbs: 11 grams total (whole recipe)
Effort: Easy

Ingredients:
1 pound turkey
1 bag crushed bbq pork rinds
1 egg
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon garlic salt
2 cups spinach
2 slices bacon — cooked and crumbled
1 cup heavy cream
2 tablespoons Parmesan cheese

How to Prepare:
Mix turkey, pork rinds, eggs, rosemary, oregano, cayenne and garlic salt.
Cook meatballs. In separate pan, wilt spinach in 1/4 cup of water. Drain and add bacon. Add cream and Parmesan and reduce. When reduced pour over meatballs. This is good with some Tabasco sauce!
NOTES : Counts for pork rinds not included – adjust accordingly

Carbs: 34 grams total
Effort: Easy

Ingredients:
5 pounds chicken wings — fresh or frozen

Marinade:
2 cups broth
1/2 cup soy sauce
4 cloves garlic — crushed,or 3 tbsp powder
1 cup Atkins Pancake Syrup
2 tablespoons Atkins Vanilla Syrup
2 splenda or stevia packets or equal
1/4 cup ketchup — omit if in induction
1/2 teaspoon salt

How to Prepare:
Mix marinade and pour over wings and marinate 48 hours. Broil wings 5 mins on each side or until blackened patches appear
on wings. These are sticky-finger-lickin’-good! I never seem to make enough!
NOTES : Counts for syrups not included in totals

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Serves:4
Carbs Per Serving: 1-2
Prep Time: 30
Effort: Easy

Ingredients:
4 Large boneless, skinless chicken breasts with rib meat
1 Cup of Parmesean Cheese
3 Eggs
1 Tbsp of heavy cream
Pepper
Olive Oil

How to Prepare:
Pour generous amount of olive oil (about 1/2 inch deep) in a large non-stick skillet and heat on med-high. Beat three eggs and cream together in a shallow bowl. Pour cheese on a plate for battering your chicken. Wash and pat dry your chicken. Pepper to taste. Dip chicken one at a time in the egg mixture (get both sides coated well). Roll in cheese. Place chicken in hot oil and fry; turning chicken several times until golden brown and done. There’s just trace amounts of carbs in all the ingredients so eat and enjoy!

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• Cheesy Pepperoni Chicken (low-carb-ketogenic-diets.com)
• Chicken Alfredo with Parsley (low-carb-ketogenic-diets.com)
• Cheese Death (low-carb-ketogenic-diets.com)
• Chicken Enchilada (low-carb-ketogenic-diets.com)
• Chicken mushroom cheesy bacon bake (low-carb-ketogenic-diets.com)

Ingredients:
2 Boneless, Skinless Chicken Breasts
1 can Rotel
Cheddar Cheese
Mozzarella Cheese
Salt to taste
Pepper to taste
Foil

How to Prepare:
Season Chicken with Salt and pepper to taste. Place chicken in foil and pour Rotel over chicken. Bake at 350 until chicken is done, about 30-45 minutes, chicken should be white in the center. Drain the juice and sprinkle cheese on top. Place back in the oven with the foil open to melt the cheese. No mess to clean up, just throw away the foil and enjoy!

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Serves: 4
Effort: Easy

Ingredients:
3 cups cooked chicken, diced
1/2 cup red grapes, halved
1 cup frozen peas
1/2 cup pecan pieces
1/4 cup red onion, chopped 1 hard boiled egg
1/4 cup mayo
salt and pepper to taste
romaine leaves

How to Prepare:
Mix ingredients and serve on romaine leaves.

Serves: 4
Carbs Per Serving: 9
Prep Time: prep 11 minutes, cooking time 25 minutes
Effort: Average

Ingredients:
4 large boneless skinless chicken breast
1/4 tsp salt
4 oz. Monterrey Jack cheese with jalapeno peppers
1/3 c. packaged plain bread crumbs
2-3 tbls. all purpose flour or substitute
1 large egg
1 tbs. milk
1/4 c. vegetable oil

How to Prepare:
1~Preheat oven to 400. Place the chicken breast between sheets of wax paper or plastic wrap; using a mallet, pound each piece until it’s about a 1/4 inch thick. Sprinkle the chicken breast with salt.
2~Cut cheese into 4 strips. Place 1 strip of cheese in the center of each chicken breast. Fold the sides of the chicken over the cheese to enclose completely. Secure with wooden toothpicks, if necessary.
3~On two separate sheets of wax paper, place bread crumbs and 2 tbls. of flour. In a pie plate , combine eggs and milk. Coat the chicken rolls first with the flour, then with the egg mixture, then with the bread crumbs.
4~In an oven safe skillet, heat oil over moderate heat. Cook the chicken rolls until lightly browned on all sides, 5 minutes. Place the skillet in the oven and bake until the chicken feels firm to the touch, 15 to 20 minutes. Remove the toothpicks. Serve with salsa if desired.

Serves: varies
Carbs Per Serving: trace carbs
Effort: Easy

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 ingredients 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.

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Ingredients:
8 chicken pieces (bone in and skin on)
1 stick butter
garlic
salt and pepper to taste
2 cans diced tomatoes (undrained)
2 pkg. taco seasoning
1 can chopped green chili‘s
1 cup shreaded cheddar cheese

How to Prepare:
Melt butter in frying pan. Season chicken with garlic, salt and pepper. Fry chicken in butter till browned. Reduce heat, cover pan, and let simmer for 20 min.
In large bowl, mix the diced tomatoes, taco seasoning, and chili’s well. Pour over chicken. Cover pan, and let chicken simmer in sauce 25 min. or until chicken is cooked through. Uncover and top with cheddar cheese. Serve warm.

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Serves: 2 or 3
Carbs Per Serving: 4
Prep Time: 15 minutes
Effort: Easy

Ingredients:
1 lb boneless chicken breast
salt
freshly ground black pepper
olive oil
1/2 cup good quality balsamic vinegar
1/4 cup pine nuts
1 tbs Dijon mustard

How to Prepare:
heat olive oil in non stick skillet on med high. Brown chicken for 3 minutes, turn and brown for 3 more minutes.
Remove chicken, sprinkle with salt and pepper and cover to keep warm. In same skillet, add the vinegar and pine nuts. Let cook on med high about 30 seconds or until liquid is reduced to half. Add mustard and mix to form a smooth glaze. Return chicken, cook for 2 minutes and serve. This dish is great served with roasted squash and red peppers.

Ingredients:
Chicken tenders
2 eggs (scrambled with cream-uncooked)
sesame seeds
dehydrated minced onion
oil

How to Prepare:
Mix minced onion and sesame seeds in a bowl. Scramble eggs and cream in another bowl. Dip chicken tenders in egg and then sesame/onion mixture and fry in oil.

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Ingredients:
Crushed pecans
eggs
boneless skinless chicken breasts

How to Prepare:
Take the chicken breasts and roll it in an egg wash, then cover it ALL OVER in the crushed pecans. Put it in a pan and cook it up!
(Medium heat) IT IS HEAVENLY!

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Ingredients:
1 large chicken breast, diced
1 Tbs chopped onion
½ green pepper, chopped
salt
pepper
onion powder
nutmeg to taste
2 cloves garlic, sliced or crushed jalapeno pepper, chopped (optional)

Sauce
4 oz cream cheese
2 Tbs heavy cream
2 Tbs butter
1 Tbs cheese Whiz pimento flavor

Enchiladas
2 eggs
2 Tbs heavy cream
½ tsp salt
1 tsp baking powder
1 sachet sweetener
2 tsp oil

How to Prepare:
Saute chicken in olive oil/butter mix until almost done. Add onion, green pepper and spices and sauté until vegetables are cooked. Sauce directions: Mix together in blender adding just enough water to get a sauce consistency.

When chicken/vegetables are cooked through, add sauce and heart through. Remove from heat and keep warm.

Enchilada directions: Whisk all together and using a bit at a time cook crepe fashion in hot pan. This recipe made 4 good sized crepes.

Fill each crepe with ½ cup chicken mixture and roll crepe and put seam side down in baking dish. When all are rolled, cover with any extra sauce and grated cheese. Bake for about 15 minutes until cheese is melted.

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Carbs Per Serving: 15
Ingredients:
4 Chicken Breasts
Half Bag frozen Broccoli
1 small can or 1 cup fresh mushrooms sliced
1 tbs of olive oil1/2 cup of coconut milk
2 tbs of Tahini (ground sesame seeds)
1 tbs of Garlic
Salt and pepper

How to Prepare:
Cut Chicken into bite size pieces, brown in olive oil add veggies to pan till cooked. In a small cup or bowl mix Coconut milk, tahini, garlic, salt and pepper until smooth and mixed.  Pour into pan over chicken and veggies and toss until they are all covered simmer for 5 minutes and serve… This is really garlicky and GOOD..

Ingredients:
Boneless/skinless chicken tenders (I use about 6)
approx 1/4-1/2 cup of mayo (will vary depending on amount of chicken)
1 Tbsp of full fat sour cream
approx 1 Tbsp prepared mustard
1 Tbsp Blue cheese dressing
salt
pepper
curry powder to taste

How to Prepare:
Boil chicken. Shred chicken, (easy to do with food processor) add all other ingredients and mix well.

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Ingredients:
2 tbsp butter
1/4 c crushed pork rinds (you can sub bake mix or soy flour)
4 or 5 chicken breasts
2 or three stalks broccoli
1 tbsp olive oil
8 oz cream cheese
5 eggs
1/2 c sour cream
1/2 c cream about
2 cups of cheese
1/4 c Parmesan
garlic powder
black pepper

How to Prepare:
I never measure anything, so these amounts are estimates, vary them as you wish. chop up chicken and broccoli in chinks and saute in olive oil in a non-stick skillet. Set aside to cool. Mix in mixer the cream cheese, cream, sour cream, and eggs. Add a little garlic powder, Parmesan and black pepper. Rub casserole dish with butter and coat with about 1/2 the pork rinds. fold the cheese in to the mixture. You can use any kind of cheese, or a mixture, Swiss and cheddar are good. Fold in the chicken and broccoli. Pour in the casserole dish. Top with remaining pork rinds and Parmesan. Bake about 45 minutes, or until golden brown.

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.
Enjoy!

Prep Time: 10 Minutes and Baking time 45 Minutes
Ingredients:
4-6 Boneless, Skinless Chicken Breasts
Sauerkraut
Swiss Cheese
Thousand Island Dressing

How to Prepare:
Place raw chicken breasts in baking dish, spread drained sauerkraut over raw chicken, cover with thin slices of swiss cheese, then spread dressing over cheese. Bake at 350 degrees for about 45 minutes or until done.

Carbs Per Serving: around 35 Total
Prep Time:30 mins
Effort: Easy

Ingredients:
1 pound chicken breast cut into bit sized pieces
1 can of diced tomatoes medium can
1/2 a Spaghetti Squash
1 small can or half cup of chopped mushrooms
2 tblsps of Olive oil
1 tsp Italian seasoning
Garlic and onion to taste
salt and pepper to taste
Parmesan Cheese for sprinkling!

How to Prepare:
Saute chicken chunks in oil, once chicken is cooked thru, add tomatoes, mushrooms and seasoning.
Microwave half of a Spaghetti squash for 10 min (cut side and poke a few holes in the skin). When that is done use a fork and scrape the insides to make your spaghetti! Add it to the chicken and tomato mix and simmer it for 10 min so the sauce really gets in the squash.. top with your favorite Italian Cheese and Enjoy.

Effort: Easy
Ingredients:
4 chicken breasts
1 large onion
1 package(can) mushrooms
granulated garlic
black pepper
4-6 oz cheese (swiss, provolone, cheddar or mozzarella)
4 slices bacon
2 tbsp white wine

How to Prepare:
I got this idea form Bennigans, they make smothered steak too, but I never tried it. Fry the bacon in a large skillet. While the bacon is frying, slice the onion and mushrooms. When bacon is desired crispness, remove it from the pan. If there is too much grease, pour some off, there should be enough to coat the bottom of the pan. Add onions and mushrooms to the grease. Butterfly the chicken and/or pound thin to make like cutlets. Push the onions and mushrooms aside and place the chicken in the pan. Season to taste and saute until done, flipping half way through, about 5 minutes each side, depending on how thin. Add the white wine to de-glaze. When done, scoop up all the onions and mushrooms and place on top of pieces of chicken. Break up bacon and place that on top. Then top each piece with cheese. Place a lid over to melt the cheese for a minute or two.

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Serves: 2-3
Carbs Per Serving: 0
Effort: Easy

Ingredients:
1 lb Boneless chicken breast
bacon – about 6 slices
butcher string
garlic powder
black pepper

How to Prepare:
Season chicken with pepper and garlic and let sit for at least an hour. Wrap bacon around chicken and secure with butcher string.
Grill over medium coals for about 20 minutes until chicken is done and bacon is crispy.

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Carbs Per Serving: 2 – 3
Prep Time: 10 min
Effort: Easy

Ingredients:
1 pkg. chicken breast cut into strips
5 tbsp hot sauce
1/2 cup oil
3 tsp basil
1 tsp pepper
2 oz cheddar cheese

How to Prepare:
Combine all ingredients in a frying pan. Cook chicken until done.

Carbs Per Serving: less than 7 total
Prep Time: 15 minutes
Effort: Easy

Ingredients:
3 Chicken Breast
3 Green Onions
2/3 Cup Chopped Mushrooms
2 Tbs Cream cheese
1/4 Cup Heavy Cream
1 Tbs Butter
1 tsp Minced Garlic
2 Tbs Finally Chopped Parsley
1 Tbs Olive oil

How to Prepare:
Chop chicken breast into 1 inch cubes. Chop Green Onions finely.
Heat skillet/wok with Olive oil. Stir fry Chicken first till brown and add onion and mushrooms.
Add Cream Cheese, Cream , Butter to a Sauce pan on low heat. “DO NOT BOIL”. Stir until combined. Add Garlic, Parsley Salt and Pepper to Taste. You may have to add more cream to your liking. Combine Sauce in skillet with chicken and give a quick toss.

Serves: 3-4
Carbs Per Serving: Not sure, but not many.
Prep Time: 45 minutes over all, but worth it.
Effort: Easy

Ingredients:
2 Tablespoons Lemon-Pepper seasoning.
2 Tablespoons Italian Seasoning.
2 Tablespoons Garlic Powder.
4 Tablespoons Butter.
3-4 Boneless, skinless chicken breasts.

How to Prepare:
Melt butter in skillet over medium heat. Sprinkle both sides of chicken with the Lemon-Pepper,Garlic Powder, and Italian Seasonings. Place in pan and cook for about 15 min on each side or until cooked through.

Serves: 8
Carbs Per Serving: 4
Prep Time: 1-2 hours
Effort: Average

Ingredients:
1 whole chicken, cooked/deboned
5 tortillas cut into strips
1 cup shredded cheddar cheese
1/2 cup Monterey jack
1/2 cup sour cream
1 clove garlic, chopped
2 serrano chilis, seeded
2 large tomatoes
1/4 cup onion
1 tsp. oregano, chopped
1/4 cup cilantro, chopped
1 cup (or more) chicken stock
1 tbsp olive oil

How to Prepare:
Boil chicken in water, remove when cooked, remove bones and cut into large pieces.
Cut tortillas into strips and deep fry till golden brown, drain and set aside.
In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce.

Set aside.

In layers, place the tortilla strips, chicken, cheeses into a 9×13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

Serves: 1
Carbs Per Serving: 4 grams
Prep Time: about 10 mins
Effort: Easy

Ingredients:
1 boneless chicken breast
4 pepperoni slices
1/4 cup Ragu Alfredo Sauce
Shredded parmesan cheese

How to Prepare:
Brown the chicken breasts in olive oil until almost cooked through. Drain on paper towel and put into baking dish. Add slices of pepperoni and shredded Parmesan cheese on top of each breast. Bake at 350 until chicken is cooked through and cheese is bubbly. Warm up the Ragu Alfredo sauce in microwave and pour over baked chicken.

Serves: 4-5
Carbs Per Serving: about 5
Prep Time: 20 -25 minutes
Effort: Easy

Ingredients:
chicken breast
Rotel seasoning
shredded cheddar cheese

How to Prepare:
Pre-heat oven to 375. On a cookie sheet or casserole dish, lay out chicken.
Season as you like, drain Rotel and spoon over chicken.
When close to done sprinkle on cheese and put back into oven for about 3 minutes until melted.

Serves: 2
Carbs Per Serving: 1 gram
Prep Time: 5 mins
Effort: Easy

Ingredients:
2 Boneless, Skinless Chicken Breasts/Tenders
1 Tbsp Frank’s Hot Sauce
Lemon-Pepper
Cayenne Pepper
1 1/2 Tbsp canola oil
Garlic powder
Parsley Oregano

How to Prepare:
Heat frying pan and oil. Cube chicken breasts into squares and add to hot oil. Add hot sauce and dashes of herbs and spices to taste.

Serves: 4
Carbohydrates Per Serving: 2-3
Prep Time: 10 min
Effort: Easy

Ingredients:
4 Chicken Breasts
4 slices of ham
4 oz. cream cheese
4 oz. mozzarella cheese (or cheese sticks)
sprinkle of dry hidden valley ranch

How to Prepare: Defrost chicken breasts until you can cut through the center, cut until almost to the edge, then open up (will look like a sub roll almost) and put ham slice, then spread cream cheese on ham. place mozzarella on top and fold together. Sprinkle ranch dressing on top. Bake at 350 for approx. 45 minutes

Serves: varies
CarbsPerServing: 2, depending on how much sauce,sour cream and peppers and onions are used
Prep Time: 10 min. for chicken, 5 min. to prepare
Effort: Easy

Ingredients:
Bnls chicken breast
Mccormick mexican seasoning
sour cream
taco sauce
shredeed cheesepeppers
onions
romaine lettuce
olive oil

How to Prepare:
Cut chicken into small slices, saute in fry pan with a little oil and mexican seasoning,saute peppers and onions with oil or whatever you like, spread sour cream, taco sauce cheese,peppers and onions, chicken onto lettuce leaf and roll up. It’s delicious.

Carbs Per Serving: 2-3 carbs per serving
Prep Time: 30 – 45 minutes
Effort: Average

Ingredients:
6 boneless chicken breasts 1 pkg.
Pepperoni slices
1 8 oz. pkg. grated Mozarella
20 wooden toothpicks
Sauce:
1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white cooking wine
1/4 cup olive oil
1 tbsp. minced garlic
Italian seasoning to taste
Salt to taste

How to Prepare:
Put olive oil, wine, mushrooms in sautee pan, sautee until mushrooms are done, add garlic, diced tomatoes, italian seasoning and salt, let simmer while you do the chicken. Next, take chicken breast, turn underside up, beat with a little tenderizing mallet to flatten a little. Place pepperoni on chicken until covered, then put grated mozarrella on top. Roll from top end up to creat a stuffed pepperoni chicken, place 2 -3 wooden toothpicks in to hold in place. Put into baking dish. Continue until done with all chicken. Pour sauce on top of the chicken, put into oven at 350 degrees for 45 min – 1 hour.

Serves: 1
Carbs Per Serving: 0
Prep Time: 1/2 hour
Effort: Easy

Ingredients:
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

How to Prepare:
Preheat oven to 350F.
Season chicken with salt and pepper.
Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat.
Remove from heat and transfer to a shallow casserole dish. Add oil, thyme, and garlic cloves. Cover and bake for
1-1/2 hours.
Remove chicken from the oven, let rest for 5 to 10minutes, carve, and serve.

Image via Wikipedia

(ZERO CARBS)
Prep Time: 20 min.
Effort: Easy

Ingredients:
3 lbs. chicken wings
6 Tbs. Hot Sauce
1 Stick Butter
2 qts. cooking oil
Lawry’s Seasoned Salt

How to Prepare:
WINGS: Cut whole wings at joints and discard tips. Sprinkle wings liberally with Lawry’s Seasoned Salt. Deep fry until golden brown and crispy. Drain on paper towels.
SAUCE: Combine melted butter and hot sauce in a large bowl, mix well. Add wings and coat evenly.
This recipe is for mild wings-add extra hot sauce for more heat.
Goes great with a fresh salad!

Serves: 4
Carbs Per Serving: about 5 g for whole recipe
Prep Time: about 1 hour
Effort: Easy

Ingredients:
4 chicken breasts
1/2 Cup olive oil
2 tbs mixed spices (from any mid east store)
1 small onion, chopped
1 tsp cumin powder
1/4 tsp ground cinnamon didn’t really count carbs, except for onion.

How to Prepare:
In a baking pan (9×13) put onion, spices, and olive oil, and mix with hand well, dip chicken in mixture arranging them in the pan. Cover with foil and bake at 350 for 45-60 min. When done, take foil off, put in broiler for a couple of minutes. Let sit for 10 minutes, and enjoy!!! Goes great with creamed spinach on the side. Also great on salads.

Serves: 2 – 4 people (depending on how many drums you can eat!)
Carbs Per Serving: 3 – 4 (to be safe)
Prep Time: 5 minute
Effort: Average

Ingredients:
3 – 4 chicken drumsticks
1 egg, beaten
1/4 cup Atkins bake mix (or other low-carb friendly baking mix)
2 tbsp Adobo (Goya preferred)
**for Italian style chicken, substitute 1/8 cup of grated parmesan and romano cheese with Italian  seasonings for 1 tbsp of Adobo**
salt and pepper

How to Prepare:
Heat oven to 350. For best results, use glass bottom baking dish (if not available,  cookie or baking sheets are fine too). No need to spray or butter.
Prepare chicken drumsticks (thaw, etc, if they have been in the freezer). Prepare two bowls,  one with the beaten egg, the other with the Atkins mix — which includes the bake mix, adobo seasonings and liberal amounts of salt and pepper (to taste).
(To those making Italian-style, grate your Parmesan and Romano cheese into the bake mix and add liberal amounts of Italian seasonings and Adobo). Mix baking mix around till  everything is well-blended. Dip chicken into egg batter, cover well. Take the egg-battered chicken and dip into bake mix, cover well. Take covered chicken drum and place into baking dish. Repeat for as many drums as needed. When completed, place into pre-heated oven. Baked for about 40-45 minutes.

Image via Wikipedia

Carbs Per Serving: 1
Prep Time: 5 min
Effort: Easy

Ingredients:
Chicken
Mayo
Hard boiled eggs (2-3)
Onion powder

Optional:
bacon bits
tomato
cheddar (very small cube)
favorite mustard (a little goes a long way)
packet or 2 of splenda
Relish (dill is usually lo-carb)
Salt
Pepper
Tarragon
Celery flakes

How to Prepare:
Mix chicken, eggs, spices, and any optional ingredients, then add enough mayo to make nice consistency. I like it as is but you can spread on a leaf of lettuce if desired.

Most ingredients 0 carbs.

Serves: 1
Carbs Per Serving: Trace
Prep Time: 1 hour
Effort: Average

Ingredients:
1/3 cup olive oil
1 package Parmesan cheese (DiGiorno works well)
1/3 cup heavy cream or heavy whipping cream
As much Oregano as you like
A Splash of Lemon Juice
1/2 to full stick of butter
1-2 Boneless Skinless breast of chicken

How to Prepare:
Don’t worry so much about the amounts add more or less to your liking and enjoy.
Put the olive oil in a large frying pan on medium heat. Watch the oil change consistency slightly. Place your thawed chicken in the pan and adjust temperature to keep chicken chatting nicely in the oil. Sprinkle Oregano on top. Cook chicken so as to only turn once. I let the white get to about half-way through the chicken, then flip.
Apply liberal oregano sprinklings on other side. After the chicken is firm, take out of pan and set aside. Add lemon juice in and stir in oil. Next add in the heavy cream and butter. Warm until mixed. Gently add in Parmesan cheese, stirring and making sure to get a nice smooth consistency. Add more cheese as necessary to get a nice thick sauce. Add more oregano.

Prep Time: 15 minutes
Effort: Fast, Easy and Ohhh Soo Delicious.

Ingredients:
Chicken Breasts – Cut up.
Grated Parmesan
Keto crumbs
oil

How to Prepare:
Pour oil in a bowl. Rinse and pat chicken dry. Dip and coat chicken in oil then roll in Parmesan and Keto crumb mixture or roll in just the Parmesan or roll in just the crumbs.
Bake at 400 degrees for 1 hour and 45 minutes. Comes out so tender and juicy!!

Serves: 3
Carbs Per Serving: 5-6
Prep Time: 10 minutes
Effort: Easy

Ingredients:
Roasted Garlic Vinaigrette – Dressing
6 chicken legs (thawed)
Butter
Lemon Pepper
Garlic salt
Water

How to Prepare:
Pre-heat oven to 400 degrees.

Put butter in bottom of shallow baking pan. Rub butter all over chicken. Sprinkle plentiful amounts of lemon pepper on chicken and a little less garlic salt. Do this on both sides. Take 1/2 cup of water and mix with 3 tbsp of dressing.

Pour in pan. When done pouring in pan, brush a plentiful amount of dressing on both sides of the chicken. Cover with foil and pierce. Cook for 40-50 minutes…

Serves: 2
Carbs Per Serving: 8 total recipe
Prep Time: 15 min. , bake time 22-25 min
Effort: Easy
Ingredients:
2 Chicken breasts (or the number needed to serve number of ppl you have)
1/2 c grated Parmesan
1 egg, beaten
4 oz mozzarella, shredded
1 tsp Italian seasoning Bacon

How to Prepare:
Mix the Parmesan with the Italian seasoning. Coat the chicken breasts with egg and dredge in the Parmesan. Saute in a little olive oil until browned. Remove from skillet. Place onto a cookie cooling rack which has been  placed on a LINED cookie sheet. Put a slice of bacon on each piece (or two-whatever it takes to cover surface of chicken)…on top of that, the mozzarella. Bake until the chicken is done through. Enjoy!
The way to test to see if it is done: press with a fork, the thickest part of the breast…it should press just slightly and bounce back up.
The amount it should press is to be compared to the amount the end of your nose presses when pressed gently with your finger.
STEAK/HAMBURGER DONENESS: GENTLY….
1. Press the space between your upper lip and nose(relaxed-don’t tense it). This is RARE.
2. Press the side of your nostril. This is MED RARE.
3. Press the end of your nose. This is MEDIUM (also perfect for chicken breasts—no dry, cardboard chicken this way!)
4. Press the bridge of your nose (where the cartilage meets the bone). This is WELL DONE.
Transfer the idea of how much these areas press down to your meat and it will be exactly as you want it.

Carbs Per Serving: 6 grams
Prep Time: 5 mins.
Effort: Easy

Ingredients:
Any amount of
chicken breasts
Garlic powder
Seasoned salt
olive oil to drizzle on chick.
1 jar of Ragu Alfredo sauce‘

Toppings:
Fresh shredded parmesean cheese
Mozerella cheese

How to Prepare:
Very Easy and delicious! Heat oven to 375 degrees. Drizzle chicken breasts w/ a little olive oil. Season with garlic powder, seasoned
salt or your preferred seasonings. Bake for approx. 1 hr. Pour some of the Alfredo sauce in baking dish and cook for additional 15-20
mins. Then top with as much cheese you want, great with fresh spinach.

Serves: 4
Carbs Per Serving: 1.6
Prep Time: 10 minutes
Effort: Easy

Ingredients:
4 chicken breasts
6 TBS mayonnaise
2 TBS lemon juice
1 TBS vinegar
1 tsp salt
1 tsp pepper

How to Prepare:
Mix mayonnaise, lemon juice, vinegar, salt, and pepper in bowl. Place chicken in casserole dish and spoon mixture over chicken. Bake in 350 degree oven for 1 hour, until bubbly and lightly browned.

Serves: 3
Carbs Per Serving: 1
Prep Time: 5 minutes
Effort: Easy

Ingredients:
1 pound chicken breasts
1/2 cup mayonnaise
1/4 cup parmesan cheese
1 teaspoon oregano

How to Prepare: Mix together the mayonnaise, parmesan cheese, and oregano. Spoon over chicken breasts in oven-proof glass or ceramic – like a 6″x12″ Pyrex baking dish or a 9″ round pie plate. Bake uncovered 1 hour at 375 degrees.

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Serves: 4
Carbs Per Serving: 6
Effort: Easy

Ingredients:
1 lb. (4-6) skinless, boneless breast
3 to 4 Tablespoons All purpose flour
3 Tablespoons Butter
1 cup sliced fresh Mushrooms
1/2 cup dry Marsala Wine (cooking kind, usually with vinegars)
1/3 cup chicken broth
1/3 cup shredded mozzarella
1/2 cup grated Parmesan
1/4 cup thinly sliced green onions

How to Prepare:

Place each piece of chicken breast between two pieces of clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour. In a 12 inch skillet, melt 1 tablespoon of the butter over medium heat; add half of the chicken pieces. Cook for 2 min. on each side. Transfer to a 2 quart rectangular baking dish. Repeat with another 1 tablespoon of the butter and remaining chicken pieces; transfer to the dish. Melt remaining butter in the skillet. Add mushrooms.Cook and stir until tender; add wine, broth, and dash of salt and pepper. Bring to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms (about 5 min.) Pour over the chicken. Combine mozzarella and Parmesan cheeses and green onion; sprinkle over the chicken. Bake, uncovered, in 375 oven for 20 min.

Carbs Per Serving: 48 grams carbs total
Effort: Easy
Ingredients:
4 cups eggplant — sliced thin
10 ounces provolone cheese — sliced
8 ounces mozzarella cheese — shredded
1 pound lean ground beef
1/2 cup chopped onion
3 cloves garlic — sliced
1 cup mushrooms — sliced
1/2 cup celery — chopped
1 teaspoon Italian seasoning
16 ounces Newman’s Sockarooni sauce
How to Prepare:
Preheat oven to 350 degrees.
Take one pound of lean ground beef, add to a frying pan. Add mushrooms, garlic, onion, celery and about 1 tsp of Italian seasonings.
Fry this until the meat is no longer pink.
Peel eggplant and slice it very thin. Grease bottom and sides of a 9×13 glass baking dish with olive oil on bottom and sides.
Layer half of the eggplant on bottom of pan.
Sprikles eggplant with some of the Italian seasoning.
Layer half of the meat mixture, half of the sauce and half of the provolone. Repeat layering with remaining eggplant, meat, sauce and provolone.
Spread mozzarella over the top of the casserole, cover with foil and bake for approx. 30 min. or until done, taking foil off last 5 min. to brown
NOTES : Carbs for Newman’s Sockarooni sauce not included in above total – adjust accordingly

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Image by adactio via Flickr

Carbs Per Serving: no counts provided
Effort: Easy
Ingredients:
1 London broil
salt
pepper
garlic
pesto sauce — your favorite

How to Prepare:
Season a London broil with salt, pepper and garlic and bake at 350 until done the way you like it.
When done, slice at an angle.

To your serving, spread with about 2 tablespoons of pesto sauce (2 grams per quarter cup is listed on mine – check yours and apply accordingly).

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Carbs Per Serving: 58 grams carbs total
Effort: Easy

Ingredients:
30 ounces ricotta cheese
Mozzarella Cheese
Parmesan Cheese
3 eggs
2 1/2 pounds ground beef
salt and pepper
garlic powder
15 ounces tomato sauce — 1 15 oz can – hunts, no sugar
spices

How to Prepare:
Take ricotta put in bowl. Add some mozzarella if you want to and add 3 eggs mix well and put aside.
Brown ground beef. Add salt, pepper, garlic powder and tomato sauce.
Taste cause you might need more spices. Lightly grease a 10×13 pan with butter.
Put 1/2 of the meat mixture layered on the bottom.
Layer all of the cheese mixture over that, then the remaining meat mixture on the top.
Sprinkle top with Mozzarella and Parmesan mixture.
Bake 350 degrees till bubbly…usually about 40-50 minutes.

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Carbs Per Serving: 20 grams carbs total
Effort: Easy
Ingredients:
1 pound ground turkey — or beef
1 jar pasta sauce (I used Classic o Tomato — it was lowest in carbs)

Pesto
1 tablespoon dried onions — minced
8 savoy cabbage leaves — savoy is an oblong cabbage
1 pound ricotta cheese
1/2 cup grated Parmesan cheese — divided
1/2 teaspoon Italian
seasoning
2 eggs

How to Prepare:
Brown ground turkey or beef onion in large skillet. Add sauce, stir and simmer over low heat. Meanwhile, wash cabbage leaves, then dunk each one in boiling water for 30 seconds, followed by ice water for 30 seconds.
Lay flat to dry. Mix ricotta, 1/3 c. Parmesan, seasoning and eggs. Stir well. Cut cabbage leaves into uniform size by cutting off some of the thick stalk ends. Put 1/8 of cheese mixture onto thick end of each leaf, then roll up.
Place in greased 9 x 12 casserole dish. Repeat with remaining cabbage leaves. Spoon turkey or beef sauce over top of cabbage rolls, sprinkle with remaining Parmesan, cover tightly with foil, and bake at 350 for 1 hour.
NOTES : Counts for cabbage, pesto, and pasta sauce not included in totals.

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Carbs Per Serving: 24 grams carbs total
Effort: Easy
Ingredients:
1 pound ground beef
2 large green peppers
1/4 cup chopped onion
1/2 cup chopped tomato
1 cup shredded cheddar cheese
salt and pepper to taste
oil for frying

How to Prepare:
Core and deseed the peppers. Boil in salted water for 5 minutes (for firmer peppers, don’t boil). Rub the insides with a generous amount of salt. Brown the onion and beef in the oil, and the tomato and cheese to the pan. Spoon the beef mixture into the peppers, and place the peppers standing up in a small casserole dish. Cook at 350 for 20-25 minutes.
Eat and enjoy!

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Carbs Per Serving: 6 grams carbs total
Effort: Easy

Ingredients:
1 skirt steak
1/2 cup olive oil
3 cloves chopped garlic
4 basil leaves — chopped
1 tablespoon thyme — chopped
Montreal seasoning

How to Prepare:
Use all the ingridents above to marinate overnight, grill 10 to 15 minutes on each side, cut like a London broil.
Marinate the asparagus with olive oil, garlic, and kosher salt. Grill on low till tender, keep rotating.

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Carbs Per Serving: 13 grams carbs total
Effort: Easy

Ingredients:
Meatballs
1 package meat loaf mix (Beef/Pork/Veal combination from the butcher)
1 package lipton onion soup mix (half package works just fine too; less carbs)
1 large egg
2 tablespoons heavy cream
1 cloves minced garlic — (1 to 2)
1 tablespoon parsley
Salt and pepper to taste

Gravy
1 package Schilling Homestyle gravy mix
1/2 cup sour cream
1 tablespoon worcestershire sauce
1 cup sliced mushrooms
Salt and pepper to taste

How to Prepare:
Meatballs: Combine all meatball ingredients in a large bowl.
Mix lightly with fingers, do not overwork.
Form into 1 inch balls and place on baking sheet.
Bake at 350 for 20 minutes.
The last minute, turn on broiler to brown meatballs.
Gravy: Boil gravy mix as directed.
Add mushrooms and gently cook for a minute or two.
Mix in sour cream and worscheshire sauce.
Arrange meatballs in casserole dish and pour gravy on top.
Best is made a day ahead and reheated.
NOTES : Counts for onion soup mix and gravy mix not included in totals.

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Carbs Per Serving: 8 grams carbs total
Effort: Easy

Ingredients:
1 pound ground beef
2 tablespoons Worcestershire sauce — 2 – 3
1/8 cup heavy cream — 1/8 – 1/4
1 cup shredded cheddar cheese
3 slices thinly sliced ham — (3 to 4)
salt and pepper
seasoning (Lawry’s or steak seasoning)
wax paper

How to Prepare:
Lay out a piece of wax paper about 18 inches long.
Take a pound of hamburger, mix it up with some Worcestershire sauce, one egg and some heavy whipping cream. Add salt and pepper to taste.(Guesstimate on these … the meat should be nice and gooey.)
Place the mixture on the wax paper and pound/shape the meat until you have a flat rectangle that’s about half to 3/4 inch thick.
Now, lay some slices of ham across the rectangle until the hamburger is covered. Pour about a cup or so of cheese over that, or until the ham is semi-covered.
Lift one end of the wax paper and start rolling the rectangle of meat into a roll (kind of like a big meat hoho!) Pinch the ends of the roll so everything stays inside.
Sprinkle whatever seasoning you like on top.
Bake at 350 on a shallow baking sheet for 50 minutes. Just before it’s done, sprinkle with cheese across the top.
TIP: You could add finely chopped veggies to the roll for added flavor/carbs.

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Serves: 10
Carbs Per Serving: 10 g carbs total
Effort: Easy
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.

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Carbs Per Serving: no counts provided
Effort: Easy
Ingredients:
1 lbs. Ground Beef
1 can of consomme
garlic powder to taste
lots of paprika
chopped onions

How to Prepare:
Brown the ground beef, when consomme has cooked down add sour cream and stir til heated.

Carbs Per Serving: 7 grams carbs total
Effort: Easy

Ingredients:
1 1/2 pounds lean ground beef
1 egg
Cheddar cheese — cubed and frozen
1 tablespoon Cajun spice
salt — to taste
pepper — to taste

How to Prepare:
Mix ingredients in large bowl.

Form mixed meat into golf ball size meatballs.

Then Carefully push frozen cheddar cubes into meatballs leave the opening where the cheese went in open so the cheese wont leak out when they’re in the oven

Sprinkle with a little more Cajun spice just for fun.

Then bake at 400 degrees for approx 30 minutes

NOTES : Counts for cheddar cheese not included in totals.

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Carbs Per Serving: 15 grams carbs total
Effort: Easy

Ingredients:
1 pounds ground beef — (1 to 2)
3 tablespoons hot Salsa or Picante sauce
2 tablespoons chili powder
2 tablespoons ground red pepper
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 egg
1 cup shredded monterey jack cheese — or pepper jack

How to Prepare:
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl until evenly distributed. Any Mexican spices may be substituted for the chili powder, red pepper and cumin. Shape into loaf in a 13″x9″ baking pan or in a loaf pan. Bake at 400 for about an hour, or until fully cooked. Pour off any fat that drains out. Garnish with shredded
cheddar cheese and sour cream, and serve with salsa.
NOTES : Counts

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Carbs: 109 g carbs total
Effort: Easy

Ingredients:
2 pounds lean ground beef
2 eggs
1/4 pound wild rice
1 can family sized tomato soup
3 large green peppers
salt, pepper, onion, garlic, to taste

How to Prepare:
Cook wild rice for approx. 1 hour.
Mix hamburger, rice, eggs and seasonings in a large bowl.
Mold mixture into 6 large meatballs.
Brown meatballs in a skillet.
Core and halve peppers and arrange in a large bowl.
Put browned meatballs in pepper halves.
Pour tomato soup over them(add one cup water if desired).
Cook in microwave for 30+ minutes on half power.
Serve by breaking up dry meatballs and pouring sauce over them.
NOTES : Counts for soup and spices not included in totals.

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CarbsPerServing: 2 grams carbs total
Effort: Easy

Ingredients:
1 can corned beef
4 eggs

How to Prepare:
Combine corned beef and eggs and mix it all together. Then put a bit of oil in the pan (Enough to coat the bottom) Pour it in and fry it all up. I love this meal because it’s quick and filling!

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Carbs Per Serving: 33 grams carbs total
Effort: Easy

Ingredients:
1 medium eggplant — cut into 6 sliced lengthwise
1/2 cup protein powder — unflavored
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup oil for frying
1/2 pound ground pork
1/2 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon italian seasoning — dried blend
1 cup tomato based pasta sauce
1/2 cup water
1/4 cup Parmesan cheese — shredded

How to Prepare:

Make meatballs by: mixing pork, beef, salt, pepper, garlic powder, and italian seasonings. Mix well by hand and form into 18 balls.

Put balls into a large skillet over medium heat and cook, turning occasionally to brown on all sides, for 20 minutes.

Mix pasta sauce and water and pour over meatballs.

Cover and simmer 10 minutes. Meanwhile, mix protein powder with salt, pepper and garlic powder. Dredge eggplant in the mixture, then fry in hot oil until just tender -turn only once. Drain on paper towels.

To serve: lay 1 eggplant slice down and top with 3 meatballs. cut in 1/2. Spoon a little sauce over it and sprinkle on some Parmesan cheese.
if having trouble making meatballs stick together, you may need to add a tablespoon or 2 of protein powder:)

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Carbs Per Serving: 3 grams carbs total
Effort: Easy
Ingredients:
Flank Steak
1 bunch Spinach
1/2 cup parmesan cheese
1 clove garlic
1/4 cup olive oil
prosciutto — (thinly sliced ham)

How to Prepare:
*Flatten flank steak with rolling pin. Sprinkle salt and pepper over steak.
In skillet, place rinsed spinach in and wilt completely. Put Parmesan cheese, garlic (minced), olive oil, and wilted spinach in a food processor and mix into a paste.
Seperate the prossuito and put on top of flank steak covering completely, and generously spread spinach mixture on the prossuito.

*Roll steak and put on a 9×13 cookie sheet.

** Bake at 375 for 35-40 minutes.

Brush steak with olive oil to seal in juices and ENJOY !!!!!
NOTES : Counts allow for 1 cup spinach .. adjust accordingly.

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Carbs Per Serving: 10 grams carbs total
Effort: Easy

Ingredients:
10 pounds rock salt — (3 3-4 lb boxes)
1 beef prime rib, roasted — (three-bone choice standing; about 5-6 lbs)
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
pepper

How to Prepare:
Preheat over to 500 degrees. Pour a small amount of rock salt in a large roasting pan until bottom is evenly covered, and then spray a fine mist of water over salt with a hand-held sprayer until salt is moist and sticky. Place prime rib in the pan. Mix Worcestershire sauce and the paprika in a small bowl and pour carefully over prime rib. Using your hands, rub the mixture all over the meat. Season meat with pepper. Cover meat completely with remaining rock salt (there may be some extra left over) and spray entire surface of salt with water until moist and sticky. Place in oven and bake for 15 minutes a pound (roast will be medium rare inside) Remove from oven, let meat stand for 5 min then carefully break salt away with a kitchen mallet and remove. Brush any remainng rock salt off and slice.

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Carbs Per Serving: no counts provided
Effort: Easy

How to Prepare:
Thinly sliced beef ( I often use ‘sandwich steak’ or inside round) size per roll roughly 5″x11″.  Spread with mustard, layer on one strip of bacon, chopped onion (optional) and thinly sliced dill pickles.
Roll up and secure with skewers or toothpicks.
In a frying pan at least 1.5″ deep, brown the meat on all sides. Then, 1 bay leaf, 6-10 pepper corns and Bovril (beef broth) (concentrated double strengh) to come 1/2 way up the sides of the pan. Cover and simmer for 1.5 hours and add water if it gets too
dry.
I make it the day before, and then just have to simmer when I get home from work.

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Carbs Per Serving: 36 grams carbs total
Effort: Easy

Ingredients:
3 small heads cabbage — chopped
1 1/2 pounds lean ground beef
1 large onion — chopped
1/2 can tomato sauce
garlic powder — to taste
1 can chicken broth
1 can beef broth

How to Prepare:
saute ground beef and onion until no longer pink, add garlic powder, tomato sauce and  cabbage, saute until cabbage is slightly wilted about 10 min. add both cans of broth, bring to a boil, reduce heat and simmer about 1 hr or until cabagge in done and liquid has reduced.
NOTES : Counts provide for 1/2 cup tomatoe sauce.. poster did not indicate can size.

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Grilled Balsamic Soy Marinated Flank Steak
Serves: 10
Carbs Per Serving: 21 grams carbs total
Effort: Easy

Ingredients:
1/2 small onion — roughly chopped
3 cloves garlic — roughly chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon dijon mustard
1 tablespoon rosemary
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds flank steak

How to Prepare:
Combine all ingredients except steak in a mixing bowl. Whisk until well combined. Place steak in Ziplock bag or casserole dish, and pour
marinade over. Marinate in refrigerator for a minimum of 30 minutes, up to 2 days. Grill over hot coals, brushing with extra marinade throughout. Grill until golden and cook about 6-8 minutes per side (medium rare). Slice thinly to serve. Makes 4 servings.

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Carbs Per Serving: 33 grams carbs total
Effort: Easy

Ingredients:
1 pound ground beef — lean
1/2 cup chopped onion
2 tablespoons soy sauce — low sodium if desired
2 cups zucchini slices
1 cup diced tomato — large
1 packet sweetener
1/2 cup water
1/2 teaspoon salt and pepper — each
1/2 teaspoon ground ginger

How to Prepare:
Mix ground beef, onion, soy sauce and salt together. Peel and slice zucchini. Dice tomatoes.
Heat oil on high. Stir fry ground beef mixture until browned, about 7-8 minutes. Add zucchini and water, stir well, then cover.
Cook 5 minutes, stirring occasionally. Add tomatoes and sweetener, cook 2 or 3 minutes more or until tomatoes just warm through and start to wilt.

Ingredients:
Hamburger patty
Salad dressing – What ever low carb variety you like.

How to Prepare:
I make mine with a hamburger patty, with cheese melted on top and then pile on the salad.
Throw on chopped egg, sprouts, broccoli and dressing.
Then eat it all together

Carbs Per Serving: 18 grams carbs total
Effort: Easy

Ingredients:
5 pounds rump roast, trimmed — (5-7lb)
2 beef bouillon cubes — (2 to 3)
2 cups water — (2 to 3)
3 teaspoons Italian seasoning
1/2 teaspoon Tabasco sauce
1 clove garlic — minced
1/2 cup chopped green bell pepper
2 tablespoons Worcestershire sauce
3 pepperoncini pepper — (3 to 4)
1/4 cup pepperoncini brine
salt and pepper to taste

How to Prepare:
Slow cook in a crock pot all day or until fork tender. Pull apart and serve. Makes a wonderful sandwich on carb legal bread. Good by
itself or on a salad(cold). NOTES : Counts for brine not included in totals.

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Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
1/4 cup soy sauce
1 clove garlic
1/2 teaspoon ginger
Thin slices beef — cut from steaks
(enough for 4 people) green onion or regular onion — sliced
2 celery stalks sliced
red or green peppers sliced
1 tablespoon cornstarch
1 c. water

How to Prepare:
Combine soy sauce, garlic, and ginger with beef, set aside.
Heat oil, add beef, simmer 40 minutes on low, or until tender.
Add onion, peppers, & Celery. Cook until tender.
Mix cornstarch and water.
Add to meat. Heat until sauce is thick

Carbs Per Serving: 28 grams carbs total
Effort: Easy

Ingredients:
10 large cabbage leaves
1 pound ground beef
1/4 cup flax meal
1/2 cup crushed pork rinds
1 large can chopped tomatoes — drained well
1 small onion — chopped fine
1 teaspoon salt

How to Prepare:
Cook cabbage leaves for two minutes in just enough water to cover. Drain off water. Mix remaining ingredient together. Place
1/10th of mixture in cabbage leaf and roll up. Wrap rolls in foil and bake at 300 degrees for 40 minutes.

Carbs Per Serving: 28 g carbs total
Effort: Easy

Ingredients:
4 pounds Beef roast
2 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
3 tablespoons Oil
1 Onion — chopped fine;
1 tablespoon
Worcestershire sauce
1 cup Water
3 packages artificial sweetener

How to Prepare:
Sprinkle flour, salt and pepper all over roast. Brown in oil in skillet; add remaining ingredients. Cover. Simmer about 4 hours over low heat.
**Note: For “potatoes” on the side. Peel and slice turnips and add to the roast about 1/2 way through the cooking time.

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
round steak
lean boneless pork

How to Prepare:
You can buy round steak and lean boneless pork on sale. Cut in bite size chunks and can for a quick meal or camping. Fill qt. jars almost full, add NO water, cook in pressure cooker at pressure in cooker as per directions.
Mine is 10 lb. pressure for 90 min.
You can also do chicken. Cut and stuff, bone and all, in qt. jar and pressure at 10 lbs pressure for 75 min.

Serves: 10
Carbs Per Serving: 15g carbs total
Effort: Easy

Ingredients:
3/4 pound ground beef
1/3 cup chopped onion
2 eggs — beaten
1/2 cup mayonnaise
1/4 cup water
1/4 cup heavy cream
6 ounces cheddar cheese — grated
4 ounces mushrooms
salt and pepper

How to Prepare: Brown ground beef and onion, drain grease. Add mushrooms and cook through. Mix eggs, mayonnaise, cream, cheese, salt and pepper, and pour over ground beef in a pie pan. Bake on 350 for 40-45 minutes. Let stand 10 minutes.

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
4 oz Ground chuck beef 80% lean
1 oz shredded Cheddar Cheese
1 tsp low carb Ketchup
1 lo carb tortilla

How to Prepare:
Stir Fry ground chuck well until fully cooked. Lay in lo-carb tortilla, and sprinkle so that it’s heavily laden with cheese. Drizzle ketchup on top of the cheese, fold up bottom, then fold sides in. Eat like a burrito! You can also stir fry some mushrooms and onions, and substitute Swiss cheese, for the cheddar.
Voila a Swiss Burger. Add Bacon to the original cheese burger recipe, voila, a bacon cheese burger! So many different variations to
this.

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
2 1/2 lbs of ground chuck
Salt and pepper
grated cheese
mushrooms
onion powder

How to Prepare:
2-1/2 pounds ground chuck, salt and peppered to your desire. Roll 4 large meatballs/ reserving enough meat to make 4 small flat patties to make toppers for. With your meatballs, create and form a “bowl” (not making them too shallow, but deep enough for your filling. Add to the center “bowl”: grated cheese and mushrooms and onion powder. (to make it Mexican style, add crushed red pepper or your favorite stuffing mixture) Next, place your topper (flat patty) on top of your mixture, making sure the patty is small enough to lay on top/inside, so you can bring the sides of the bowl up and blend into the topper to seal. Note: If you are having a problem with sealing them, use egg white. Place the meat bowl in a heavy pre-heated skillet, cover with lid, and cook until browned on both sides, being very careful not to break the bowl. Place browned patties in shallow pan and cook in the oven for 30 min. @400 degrees.
Serve with a salad and Enjoy! It’s worth the work.
This delicious cheese steak can be made in advance and the filling can be altered to your favorite stuffing allowance.

Carbs Per Serving: 7 grams carbs total
Effort: Easy

Ingredients:
1 1/2 Pounds Lean Ground Beef
4 Strips Bacon
2 Eggs
1/2 Medium Onion — chopped
1/4 Cup Pork Rinds — finely crushed
1/2 Cup Cheddar Cheese — shredded
Salt and Pepper to taste

How to Prepare:
Preheat oven to 400 degrees. Cook the bacon until it is about three quarters done (not yet crispy), then chop it into small pieces. Combine the ground beef, bacon, eggs, onion, pork rinds, and salt and pepper in a large bowl and mix well. Place in loaf pan and bake, uncovered, for 40 minutes. Add the cheddar cheese and bake until melted, about 5 more minutes. Enjoy!

Carbs Per Serving: 52 grams carbs total
Effort: Easy

Ingredients:
1 cup Atkins Bake mix
1/2 cup heavy cream
3 large eggs — slightly beaten
3/4 cup water
4 ounces green chile — canned -do not drain
1/2 teaspoon pepper
1 dash cayenne
1/2 teaspoon cumin — ground type
1 1/2 pounds ground beef
1/2 cup diced onion
8 ounces tomato sauce
1/2 teaspoon salt and pepper — each
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 cup monterey jack cheese

How to Prepare:
Preheat oven to 350f. Spray a 9″ pan (spring form, cake, or square) with cooking spray.
In a large bowl, mix bake mix, cream, water, eggs, green chilis, salt, pepper, cayenne and cumin. Pour and spread in the prepared pan, covering bottom evenly. If this is too thick to work with -add 1/4 cup water and mix in. If it’s too thin -let it sit a few minutes to firm up. Bake, uncovered, for 20 minutes or until it starts to brown. While the crust is baking: brown ground beef with onions and seasonings. Pour in tomato sauce and heat through. Pour into the crust and bake for 20 more minutes, then sprinkle on cheese and bake another 10 minutes.
Approx 6-8 servings.

Serves: 2
Carbs Per Serving: 8 grams
Effort: Easy

Ingredients:
1 cup beef broth
1/2 cup diced tomatoes
1/4 cup chopped onion
1 tablespoon chili powder
2 teaspoons tabasco sauce — optional
1 pound ground beef

How to Prepare:
Brown hamburger and onion till hamburger is no longer pink and onion is soft. Drain if needed. Add rest of ingreds, and simmer for 1/2 hour. Add grated cheese if wanted and
enjoy. This serves 2 people.

Serves: 6
Carbs Per Serving: 8.2 grams
Effort: Easy

Ingredients:
10 each Oscar Meyer Wieners — 1 pack
2/3 cup frozen chopped onions
1 can chili no beans — 1 can
1 cup Mexican cheese blend — shredded kind
3 each large eggs — separate out yolks
1/4 cup protein powder — unflavored
1/2 teaspoon salt and pepper — each
1/2 teaspoon chili powder
1 dash cream of tartar
1 dash artificial sweetener liquid
3 tablespoons water — more if needed

How to Prepare:
Spray a 3 quart casserole dish with cooking spray. Preheat oven to 350f.
Cut wieners into 1″ pieces and mix with the onions and chili then pour into the casserole dish.
Sprinkle 1/2 the cheese over the top.
Beat the egg whites and cream of tartar until stiff. In another bowl, mix remaining ingredients except cheese. Should make a thick batter. If it’s too thick, add another 1-2 T water and beat in. Fold into whites, then fold in cheese.
Pour over top of chili mixture. Place on a cookie sheet to catch spills and bake at 350 for 30 minutes or until nicely browned.
Makes about 6 servings.

Carbs Per Serving: 58 grams carbs total
Effort: Easy
Ingredients:
1 pound ground chuck
1 pound chuck roast cubed
1 medium onion — chopped
1 medium green pepper — chopped
1 habanero chile — seeds and membrane removed, chopped fine
1 jalapeno pepper — seeds and membrane removed, chopped fine
1 teaspoon chopped garlic
1 can beef broth — (15 oz)
1 can Delmonte stewed tomatoes — (14.5 oz)
2 tablespoons chili powder — mild
1 teaspoon hot ground Chile
1 tablespoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon Natures Seasoning (salt and pepper)
1 teaspoon garlic pepper
1/2 cup wheat bran
1 can Soy Beans — (15 oz)
1/2 oz unsweetened baking chocolate — not semi-sweet

How to Prepare:
Lightly Brown together first seven (7) ingredients on high heat, breaking up ground chuck.
Reduce to simmer and add everything else but beans and chocolate.  Simmer covered 1 1/2 hours.  Add beans and chocolate. Simmer very low, uncovered, 1/2 hour longer, stirring often. Enjoy! Serves 4 to 6.
NOTES : Counts for stewed tomatoes, hot ground chili, mexican oregano, garlic pepper, and soy beans not included in totals.

Serves: 6
Carbs Per Serving: 9 g
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
Lime wedges and sour cream — for garnish

How to Prepare:
1. 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.
2. 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.
3. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more.
4. Garnish with lime and sour cream, if desired.
Makes 6 servings. Source: www.lhj.com NOTES : Counts for lime wedges and sour cream not included in totals.

Serves: 4
Carbs Per Serving: 9.5g
Effort: Easy

Ingredients:
1 1/4 pounds ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
3 tablespoons chili powder — or to taste
1/4 cup poblano peppers — minced (or 1 jalapeno pepper)
salt if desired
fresh cracked pepper to taste

How to Prepare:
Brown ground beef, add in the Poblano pepper, tomato sauce and paste, and chili powder and salt.
Simmer for 10-15 minutes.

I like to serve this over hot dogs and top with cheddar cheese and broil till cheese melts.

Ingredients:
You will need 2 cans of corn beef (I use Hormel brand.)
1 large head of cabbage
1/2 medium onion
celery seeds
salt and pepper to taste

How to Prepare:
1) shred cabbage & cut onion.
2) place both cabbage and onion in pan with a little oil. Let it cook for a couple of minutes. (you can add a little water if needed)
3) add both cans of corn beef mixing with cabbage & onion. Again, allow it to cook for awhile then add tablespoon of celery seeds and salt and pepper to taste.

Carbs Per Serving: 37 grams carbs total
Effort: Easy

Ingredients:
2 pounds beef top loin steaks — cut into 4 or 6 pieces
1 Tablespoon butter
1 each red bell pepper — cut into strips
1 each green bell pepper — cut into strips

Sauce:
1/2 pound fresh mushrooms — sliced
2 Tablespoons butter
3 tablespoons onion — chopped
1 cup heavy cream
1 cup water
2 teaspoons soy sauce
salt and pepper — to taste

How to Prepare:
Saute sliced mushrooms in butter until slightly browned. Add in onions and saute for 3 minutes.
Add remaining ingredients and let simmer, uncovered, until slightly thikened (you can whisk in 1-2 T soy flour that has
been dissolved in 1/4 cup water if desired for a thicker sauce). Fry steaks in remaining butter for 2 minutes each side. Remove and stir fry pepper strips for 2 minutes. Add steaks and sauce back in and simmer 10 minutes or until steaks are done.

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:

How to Prepare:
Take 3 to 4lb beef roast and brown in olive oil then place in crockpot with 2c. of diet caffeine free cola add about 1/2 t. of garlic powder and 1/2 t.of onion powder and 2 bay leaves. Cook on low in crockpot for about 5 hrs. This is so easy and so moist and flavorful!!! and also very low carb!!!! NOTES : No counts provided.

Carbs Per Serving: 14 grams carbs total
Effort: Easy
Ingredients:
3 beef brisket
1/2 cup water
1/2 cup chopped onion
2 cloves garlic — minced
2 Bay leaves
1 Head cabbage — cut into 8 wedges

How to Prepare:
Place corned beef in Crock pot. Add water, onion, garlic and bay leaves. Cover, and cook on Low for 10 to 12 hours. About 2 hours before its finished, add in the cabbage and let continue to cook.
**Note: If you don’t have a huge crock pot, remove the beef and put the cabbage in the liquid and let cook 2 hours, then heat
the beef in the oven wrapped tightly in foil.

Carbs Per Serving: 19 grams carbs total
Effort: Easy

Ingredients:
2 lbs ground beef
2 cups crushed pork rinds (measure before crushing)
2 large eggs
1/4 cup Parmesan cheese — shredded
1/2 cup onion — finely minced
2 tablespoons Worcestershire sauce
1 teaspoon salt and pepper
2 ounces tomato sauce
1/4 cup water

How to Prepare:
Mix everything except the tomato sauce and water well. Form into meatballs.
Place in crock pot and pour mixed sauce/water over all.
Cover and cook on low for 5 hours. (After about 2 hours, gently stir to make sure they don’t all stick together.)
**I have made these many times, and baked them for 30 minutes first so they don’t put as much fat into the sauce.

Carbs Per Serving: 17 grams carbs total
Effort: Easy

Ingredients:
1 really big beef roast (4-5lbs -or whatever will fit into your biggest pan)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup cooking oil
4 cups water
2 teaspoons guar gum
2 tablespoons dehydrated onion flakes
4 ounces sliced mushroom — pieces are fine additional salt and pepper to taste

How to Prepare:
Mix salt, pepper and garlic powder and rub into roast.
Let sit 10 minutes at room temp. Heat oil in a big pan. You want it hot – but not smoking. Put in roast and let brown well, over medium heat, for about 5 minutes per side or until really browned nicely. Once that’s done, Raise heat to high and add water. Bring to
a good boil, cover, reduce heat and simmer for 2 hours -turn roast every 1/2 hour so it doesn’t dry out. Remove roast from water and raise heat. Add in mushrooms and dried onion and let boil for about 2 minutes.
(There should be about 3 cups liquid at this point -you may want to skim off some of the fat on top).
Mix guar gum with 1/2 cup cold water and whisk into the boiling gravy to thicken. Allow to boil for 2 minutes.
Serve hot. NOTES : Counts for guar gum not included – adjust accordingly

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Carbs Per Serving: no counts provided
Effort: Easy
Ingredients:
1 pound top round steak
1 broccoli or cauliflower
1 large onion cut into wedges
1 large green pepper — seeded and cut into1 inch pieces
12 cherry tomatoes
12 bacon slices
12 fresh mushrooms
Barbecue sauce

How to Prepare:
Pound meat tenderizer into steak. Cut steak into 1-1/2 inch pieces.
Thread carrot, onion, steak, green pepper, tomato and mushroom wrapped with bacon slice alternately on 6 (15 in.) skewers. Make sure carrot slice is the last item on each end to hold kabob together during grilling. Place on grill over medium hot coals.
Grill, covered, 6 minutes on each side or to desired doneness. Baste frequently with Barbecue sauce.

Carbs Per Serving: no counts provided
Effort: Easy
Ingredients:
Your favorite Sausage: turkey, pork, or beef. Onions and garlic to taste
Frozen green beans: blue lake or other blunt cut style
How to Prepare:
Slice sausage on the diagonal. Meanwhile, defrost beans til almost thawed.
Sautee sausage with onions and garlic, adding beans when there are enough drippings that the beans won’t stick. (You could also use olive oil or
butter.) Sauteee until sausage is cooked through and beans are warmed to your liking.

Carbs Per Serving: 25 grams carbs total
Effort: Easy

Ingredients:
1 pound lean ground beef
1 cup diced onion
1 can tomatoes with green chilies
1 can black eye peas — 70 grams carbs; 18g fiber
1/2 cup shredded cheddar cheese
1 each salt and pepper — to taste

How to Prepare:
Brown ground beef and onions until cooked lighty.
Drain well and add everything but the cheese.
Reduce heat to low, cover and simmer 15 minutes.
Serve with cheese sprinkled over top.

Carbs Per Serving: 35 grams carbs total
Effort: Easy

Ingredients:
1 1/2 pounds Ground Beef
3/4 pound Pork Sausage — (3/4 to 1)
1/2 cup red onion — chopped
1/4 pound chopped mushrooms
3 cloves garlic — crushed – 3 to 4
1/4 teaspoon Italian spices — to taste
1/2 cup shredded cheddar cheese
3 Eggs
6 ounces tomato sauce
salt and pepper — to taste
2 Italian sausage links

How to Prepare:
Lightly brown the Italian sausage. Mix 2/3 of the tomato sauce with the rest of the ingredients (except the Italian sausage) in a large bowl.
Place half the mixture in a large (3x5x9 or larger) loaf pan. Layer the Italian sausage links lengthwise down the middle and cover with the remaining mixture. Spread the remaining tomato sauce over the top and bake at 350 until well done.

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Serves: 2
Carbs Per Serving: 14.5 grams carbs
Effort: Easy

Ingredients:

For Meat Patties:
1 pound ground beef — (Angus)
meat tenderizer
fresh cracked pepper
1 egg yolk
1/4 cup parmesan cheese — shredded
For Tomato Fresco:
14 ounces tomatoes, canned — 14 – 16, chopped
1 clove garlic — minced
1 shallot — minced
1 jalapeno pepper — minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon fresh cracked pepper
2 tablespoons olive oil

Additional ingredients:
2 slices mozzarella cheese — extra thick cut
4 tablespoons Parmesan cheese — shredded

How to Prepare:
Mix all lightly…do not overwork! Shape into 2 large thick patties.
Set aside.

Heat oil in a saucepan, and saute the garlic, shallot and jalepeno until tender. Add tomatoes and all spices, cook over medium heat for 15 minutes.
Grill or fry patties until medium rare. Place them on a ovenproof pan and top with the mozzerella slices and broil until cheese is bubbly. Place patties on plates, and top each with half of the sauce…Sprinkle each with 2 T of cheese and serve. Serves 2

Carbs Per Serving: 18 grams carbs total
Effort: Easy
Ingredients:
1 pound ground beef seasoning (salt, pepper, italian seasoning)
1/2 cup canned crushed tomatoes
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 tablespoon vinegar
3 tablespoons splenda

How to Prepare:
Brown hamburger with salt, pepper, Italian seasoning, Drain. Add the rest of the ingredients and simmer uncovered for 20 minutes until liquid is gone.

Serves: 10
Carbs Per Serving: 15 grams carbs total
Effort: Easy

Ingredients:
3 pounds beef chuck roast
chopped onion
3 tablespoons artificial sweetener
2 teaspoons yellow mustard
pepper
2 tsp paprika
2 cloves garlic — minced
salt — to 1 teaspoon – personal preference
1/3 cup vinegar — cider vinegar best
1 tablespoon worcestershire sauce
1 can tomato paste — (1.6 ounce)
1 cup water

How to Prepare:
Put meat in crock-pot. Mix all other ingredients and pour over meat.
Turn crock pot on high and let it go for about 4 hours then reduce heat to low and cook another 6 hours or so.
The longer the better. Remove meat to a plate and let cool a bit. Then shred it using two forks. Return it to sauce.
Can be eaten immediately or refrigerated for later. (if meat does not shred easily then you need to cook it longer) NOTES : No carbs
added for onion – you will need to add to carb total above depending on how much you use.

Carbs Per Serving: 36 grams carbs total
Effort: Easy

Ingredients:
1 pound beef round steak, — cut into bite-sized pieces
2 tablespoons soy sauce — low sodium if preferred
1 bunch broccoli — cut into 1″ pieces and florettes separated
1 packet sweetener
1/4 cup oil — more or less
1/2 cup water

How to Prepare:
Toss cut round steak with soy sauce and let sit 15 minutes.
Heat oil over med/high heat and quickly stir fry beef.
Remove from pan. Add broccoli, water and swetener, cover and cook 5 minutes or until broccoli is just starting to turn tender, stiring occasionally.
Add beef back in and warm through before serving.

Carbs Per Serving: 14 grams carbs total
Effort: Easy

Ingredients:
1 1/2 pounds ground chuck — or other lean ground beef
1/2 cup pork rinds — crushed
1 each large egg
1 tablespoon
worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces canned mushrooms — do not drain
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper

How to Prepare:
In a large bowl, mix beef with pork rinds, egg, wosteshire, salt and pepper. Divide into 4 and form into patties.
Fry for 4 minutes on each side to brown, then add the mushrooms and liquid. Reduce heat, cover and let simmer 15 minutes,turning patties after 10 minutes. If the liquid boils off, add another 1/4 cup water.
Add the cream and remaining salt and pepper.
Cover and simmer over very low heat an additional 10 minutes or longer – until patties are cooked through.
Turn patties to coat with sauce, then pour any remaining sauce and mushrooms over to serve.
Personal note: I find that a dash of nutmeg in the cream brings out the flavor better.

Carbs Per Serving: 22 grams carbs total
Effort: Easy

Ingredients:
4 lbs. chuck roast — (4 to 6)
3 pieces celery — minced
1 onion — minced, small/medium
1/3 cup soy sauce

How to Prepare:
Cut the chuck roast into 1-2 inch cubes, place in crock pot. Add minced onion and celery. Pour soy sauce over meat. Cover. Cook on high for 1 hour, then turn heat down to low and cook for 11 hours. Shread cooked meat with a fork. This recipe is supposed to be for sandwiches, but it is just as tasty by itself!
Important — leave the fat on the roast while cooking, discard while shredding the meat. This helps to keep the meat tender.

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Carbs Per Serving: 27 grams carbs total
Effort: Easy

Ingredients:
1 1/2 pounds chicken — or beef cut into stir fry strips
4 tablespoons butter — divided
1/2 onion — sliced thin
1 clove garlic — finely chopped
1/2 cup water
1 chicken bouillon cubes — or 2
1 pint sour cream — 1 medium container (pint?)
dash mustard
pepper
dill seed — optional

How to Prepare:
In skillet melt 2 tablespoons butter and add onion and garlic (and sliced fresh mushrooms or canned if you like) .
Brown on low heat (not to burn garlic) and cook until onion is caramelized. Remove from pan and set aside.
In same skillet add 2 tablespoons butter and meat strips. Add pepper and dill seed.
Cook until well browned and butter has cooked away. Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water.
Continue cooking until moisture has gone and beef/chicken is coated nicely.
Turn heat to low and add sour cream, 1 small squirt regular mustard. Add onions and garlic (and mushrooms if used) Stir well and heat through without boiling.

Carbs Per Serving: 2 g carbs total
Effort: Easy

Ingredients:
1 teaspoon safflower oil
7 ounces sirloin steak — boneless, bite size pieces
2 large mushrooms — sliced vertically
1 pinch salt and pepper
(optional)

How to Prepare:
Add oil to heated non-stick skillet (for electric skillet, set at 425F). Place steak in the skillet with mushrooms and cook until done. Season with salt and pepper if
desired.

Carbs Per Serving: 3 grams carbs total
Effort: Easy
Ingredients:
1 teaspoon soybean oil
5 ounces sirloin steak — boneless
2 large mushrooms — sliced vertically
1 tablespoon lemon juice
1 pinch salt and pepper
(optional)

How to Prepare:
Heat non-stick skillet (if electric set to 360 F). Add oil to heated skillet. Cut steak into bite-size cubes: place in skillet with mushrooms and lemon juice. Cook steak until done to taste. Season with salt and pepper if desired and serve hot. (Makes 1 serving)
Serving suggestion: Dip steak in Benihana Magic Mustard Sauce.

Carbs Per Serving: 21 g carbs total
Effort: Easy
Ingredients:
1 medium onion
1 pound pork tenderloin — cut in bite size pieces
3 tablespoons minced garlic
garlic powder and onion powder — a shake or two – optional
1 stick butter — to taste
16 ounces chicken broth — canned
4 tablespoons heavy cream

How to Prepare:
1.Melt butter over medium heat
2.Slice or dice onions and pork
3.Sautee in pan with garlic until meat is lightly browned
4.Deglaze pan by pouring in chicken broth and cook on high heat until liquid is reduced by 50%
5.Add cream and reduce to desired thickness
6.Add cracked pepper to taste.

Carbs Per Serving: 9 grams carbs total
Effort: Easy

Ingredients:
1 pound ground beef
1 egg
4 ounces bleu cheese — crumbled
2 tablespoons vinegar — malt – a must!
2 tablespoons white vinegar
4 tablespoons sour cream
pepper

How to Prepare:
This will generate a lot of smoke so turn on the fans, open the kitchen windows, disconnect the smoke alarm, etc.
First, we’ll make the blue cheese sauce. Combine the sour cream, a little pepper, and the vinegars into a bowl. Beat until mixed well. Then, when smooth, mix in the blue cheese. Return to the fridge while we make the burgers.
Mix the egg into the ground beef and form patties. Heat a skillet until SMOKIN hot (Cast iron is best here). Sprinkle a liberal amount of pepper into the bottom. Then drop on the hamburger patties.
Blacken the burgers – they should be dark and crusty on the outside while still a touch pink in the middle.
Now spoon the sauce onto the burgers and enjoy.

Carbs Per Serving: no counts provided
Effort: Easy
Ingredients:
Minced beef (0 carbs so as much as you want)
1 can chopped tomatoes
1 1/2 tubes very low carb tomato paste — less than 1 carb per tube)
100 ml V8 juice
minced garlic
olive oil
a little water (about 100 ml)
250 grams chopped mushrooms
spices: italian herbs (1 tablespoon) — onion powder, cumin, paprika, (1 tsp of each), a
pinch of salt and pepper.

How to Prepare:
Brown the minced beef in one pan. In another large pan, fry the garlic in the olive oil.
Then add the beef, the chopped tomatoes, the tomato paste, the V8 juice, the water, the chopped mushrooms and the spices. Bring to the boil and simmer for an hour.
Make the revolution rolls from the recipe room for the buns. (I add a little carbolite bake
mix to them for a better texture).
Spoon the sauce onto the rolls and add some shredded cheese and top with another roll.

Carbs: 4 g carbs total
Effort: Easy
Ingredients:
1 1/2 pounds ground beef
1/2 tea spoon onion powder
1/2 tea spoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces bleu cheese — crumbled

How to Prepare:
1. Preheat grill. Combine ground beef, onion powder, garlic powder, salt, pepper in a bowl; mix well.
2. Shape ground beef mixture into 8 thin patties. Place on a surface lined with waxed paper.
3. Divide blue cheese among 4 patties. Top cheese with remaining patties. Press edges of patties together to completely enclose filling.
4. Place burgers on rack. Grill over medium-hot coals, turning once, until cooked through, about 15 minutes.
*vary the burger by using swiss or chedder instead of blue cheese.

Carbs: 3 grams carbs total
Effort: Easy
Ingredients:
1 bag pork rinds and crush them till very fine
4 small boneless steaks
2 eggs
1/4 cup heavy cream — or more if needed

How to Prepare:
Whip eggs and heavy cream together using fork. Then dip steak into the eggs/cream and roll in crushed pork rinds.
Deep fry till done. Very good!

Carbs Per Serving: 10.5 g
Effort: Easy

Ingredients:
2 pieces flank steak or any thin sliced beef — about 1/2 pound
1/2 head broccoli
1/4 onion
1/2 head cauliflower
1 egg — beaten
Olive oil
Soy sauce
Garlic Salt
1/4 cup water

How to Prepare:
Cut beef into strips Stir fry in olive oil on medium high heat, season slightly with Garlic salt.
Add 1/4 cup water, 1/2 head Broccoli (cut in small pieces) and sliced onion.
Add a splash of soy sauce and cook on medium heat until broccoli and onion are cooked, I like mine still crunchy.
Cut the cauliflower florets into tiny pieces (like rice) Stir fry in olive oil, add a splash of soy sauce and garlic salt.
Add 1 egg and stir fry until egg is cooked and cauliflower is just getting tender.
If it still tastes like cauliflower add a little more soy sauce.
Pour the broccoli/beef mixture over the “Fried Rice” and pretend you are in the Chinese restaraunt!
Makes enough for two meals.

Carbs: 27 grams carbs total
Effort: Easy

Ingredients:
1 1/2 pounds ground beef
1/2 onion — diced small
10 ounces frozen spinach — thawed and drained
8 ounces cream cheese
1/2 cup heavy cream
1/2 cup shredded parmesan cheese
salt and pepper — to taste

How to Prepare:
Preheat oven to 350f. Spray a large casserole dish with cooking spray (lol – unless you enjoy scrubbing;)).
Brown ground beef and onion. Add spinach and cook through until meat is done. Soften cream cheese and add in salt, pepper, cream and Parmesan – blend thoroughly. Mix with meat mixture and spoon into casserole. Bake, uncovered, for 30 minutes or until bubbly and browned on top.

Carbs Per Serving: 8.5
Effort: Easy
Ingredients:
8 each red cabbage leaf — washed;  raw
1 can black soy beans — drained
2 tablespoons lard — or shortening
1/4 cup chopped onion
1 pound ground beef
1 cup shredded lettuce
1/2 cup diced tomato
1 cup shredded cheddar cheese
1 Tablespoon chili powder — divided
2 teaspoons cumin powder — divided
1 tablespoon dried oregano — divided
1 each salt and pepper — to taste

How to Prepare:
In a food processor, process drained beans with 1/2 the seasonings until desired consistency is reached. Heat lard in a skillet and fry processed, seasoned beans over low heat for about 7-8 minutes or until warmed through and creamy looking. Fry ground beef with remaining seasonings until cooked through.
Assemble tostadas: lay out cabbage leaves (you need firm leaves).
Spread with the refried beans, then the meat, onion, lettuce, tomato then top with the cheese. This
makes 8 large tostadas – you can also skip the leaves and add a layer of sour cream, guacamole and salsa to make a layer dip that’s great with pork rinds.

Carbs: 4 grams carb total
Effort: Easy
Ingredients:
1 pound burger meat
1 tablespoon barbecue sauce
pinch salt
2 teaspoons worcestershire sauce

How to Prepare:
You mix it around for about 2 minutes at the most.  Make them into little pattys of meat and serve them with thousand island dressing. This recipe might not sound so good but believe me. Once you try it, it is delicious. This is no joke at all. Try it for yourself. It
doesn’t even have alot of carbs!

Carbs: 17 grams carbs total
Effort: Easy

Ingredients:
2 tablespoons whole wheat flour
1/4 teaspoon pepper — freshly ground
4 boneless veal loin steaks (1 inch thick) — (4oz)
Vegetable cooking Spray
1 teaspoon Olive Oil
1/2 cup canned
no-salt-added beef broth — undiluted
1 1/2 tablespoons Capers
2 teaspoons Dijon Mustard
1/2 cup sour cream

How to Prepare:
1. Combine flour and pepper; dredge veal steaks in flour mixture. Coat large nonstick skillet w/cooking spray; add oil. Place over medium-high heat until hot. Add veal and cook 2 minutes on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet w/paper towel. Return veal to skillet.
2. Combine beef broth, capers and mustard; pour over veal. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until veal is tender.
Transfer veal to serving platter and keep warm.
3. Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or until mixture is reduced by 1/2. Remove from heat; add sour cream, stirring until blended. Spoon over veal.