Ingredients:
1 1/2 cup almonds — roasted and salted
3/4 cup pumpkin seeds, roasted — roasted and salted
1/4 cup cashews — roasted and salted
1/2 cup soy nuts — roasted and salted
3/4 cup coconut — unsweetened
2 tablespoons oil
1/4 cup water
4 tablespoons ThickenThin not/Sugar — (per TBSP 4.4 g carbs 4.4gfiber, 0.1 g protein)
8 tablespoons Splenda
1/8 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon cinnamon

How to Prepare:
Dissolve the splenda tablets in water and add the oil and vanilla. Mix all of the dry ingredients. Mix everything together thoroughly. Transfer to a large roasting pan with sides. Bake @ 325 degrees for
about 30 minutes–stir occasionally. Cool store in air tight container. Makes 6 cups

NOTES : Counts for ThickenThin not/Sugar and soy nuts not included in totals.

How to Prepare:
Preheat oven to 375*. Cut cheese chunk (5 1/2 x 2 inches) into 1/4-inch slices; cut each slice in half to make squares. Place cheese squares 2 inches apart on cookie sheet (stoneware works best). Bake 16-18 minutes or until cheese is lacy in appearance and edges are lightly browned. Cool cheese rounds 1 minute until cheese stops sizzling. Remove to cooling rack and continue baking cheese
squares until all are baked. These are great crackers for eating alone or with a dip !!!

other seasonings can include
garlic powder
onion powder
allspice (use extra for a bbq sauce.)
pepper
hot sauce

How to Prepare:
simply mix up all your ingredients well in a bowl. Cover and store in the refridgerator. It may get “gel like”, just give it a stir. I keep a batch for 3-4 days.
It’s great on burgers or in meatloaf.
Take it easy though, tomato stills has sugar carbs.

Ingredients:
18 to 20 large whole mushrooms
2 1/2 links Italian Sausage (hot or mild, skin removed)
3 cloves minced garlic
1 tsp. onion powder (optional)
3 Tbsp. Olive Oil
1/4 cup crushed Pork Rinds
1 egg
1/4 c. grated Parmesan Cheese

How to Prepare:
Remove stems from mushrooms, chop 1/2 the stems. Brown sausage, onion, garlic and chopped stems in oil. Drain well. Cool. Mix with crushed Pork Rinds, egg and Parmesan Cheese. Spoon filling into
mushrooms. Bake at 350 degrees for 15 to 20 minutes. Garnish with Parmesan Cheese.

NOTE: After browning sausage, I use a chopper to chop meat fine (resembling taco meat) to make for easier stuffing. I prefer to leave the onion out for personal taste…you make the call.

Ingredients:
eggs
mild or hot Italian sausage (watch the carbs)
butter
mozzarella cheese
peppers of choice (red, yellow, green)
Parmesan cheese

How to Prepare:
Brown sausage until no longer pink inside. Drain on paper towels. Crumble up or cut into slices. Cook peppers in same pan until tender. Set aside. Beat eggs up. Add butter to hot pan. Pour eggs in. Cook one side until you can flip the omelette over. Immediately add sausage, peppers and cheese to one side of omelet. Flip other side over top of those ingredients. Take pan off heat, put lid on pan to let cheese melt. Put on plate. Sprinkle lightly with Parmesan cheese. Enjoy!

Ingredients:
3 tablespoons sugar free peanut butter
2 tablespoons butter
4 ounces cream cheese
1/4 cup artificial sweetener — splenda or stevia
1 teaspoon vanilla
2 1/2 scoops vanilla protein powder (mine is 0 carbs)

How to Prepare:
Melt peanut butter, butter and cream cheese in microwave. Mix in Splenda and vanilla. Make sure everything is mixed well before adding protein powder. Add protein powder, 1/2 scoop at a time. You
will need to use your hands towards the end. Press into a small casserole and chill until firm.
Makes 5 good size bars.

NOTES : Counts for peanut butter and protein powder not included in totals.

Ingredients:
1 bag frozen chicken wing pieces, defrosted
1 bottle Texas Pete* 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.

How to Prepare:
Combine all ingredients in a small bowl, stirring well. Sprinkle cheese mixture into a 1 1/2″ round cookie cutter on a nonstick cookie sheet. Repeat procedure with cheese mixture, placing 16 circles on each sheet. Bake at 350 degrees for 9 to 10 minutes or until golden. Cool slightly on baking sheets. Remove to wire racks to cool completely. Repeat procedure 5 times with remaining cheese mixture. Yields 96 crisps.

Ingredients:
8 oz. cream cheese
12-15 green olives with pimentos
diced garlic

How to Prepare:
mix all ingredients to taste

Ingredients:
Mozzarella cheese
Pepperoni
Mushrooms
Bottled Salsa or Tomato Sauce
Garlic Powder
Onion Powder
Oregano
Grated Parmesan cheese (optional)

How to Prepare:
Line bottom of non-stick frying pan with pepperoni(or meat of choice). heat through and blot grease. Sprinkle desired amount of mozzerella cheese, salsa or tomato sauce, and seasonings. Heat through until Mozzarella melts its way to the bottom and browns. Slide onto plate and enjoy!

Ingredients:
1/2 of a medium Jicama
Seasonings of choice
Peanut Oil (or other oil suitable for high heat frying)

How to Prepare:
Peel and rinse 1/2 of one globe of jicama. Slice paper thin, using one of those “as seen on TV” type vegetable slicers if you can. They give you the thinnest slices. Otherwise use a very sharp knife and
slice carefully and thinly. Blot excess moisture from slices. Use enough oil to cover bottom of large skillet and to cover the slices, about 1/4″ deep should do it. Heat oil, but do NOT OVERHEAT.
Add jicama slices in a single layer. You won’t get them all done in one batch. Fry each batch until you have browning around the edges, then remove to paper towels to drain while the next batch fries.
The chips shrink considerably. While still warm sprinkle them with pepper, salt, low carb seasonings, parmesan cheese, whatever you like, but lightly.
If you make the slices thin enough and fry carefully these chips come out so delicate and crunchy.

Ingredients:
1 can - Whole Baby Corn in a can

How to Prepare:
Usually found in the Chinese section in the food store. It is virtually free with only 3g carb. dietary fiber 4g. Sugar is zero. Add to soups and salads also.

Ingredients:
shredded italian cheese (mozzerella, italian blend, etc.)
pizza sauce (low carb, Ragu pizza quick is great)
pepperoni
olives
onions
other pizza toppings of your choice

How to Prepare:
Sprinkle the cheese into a small pan and cook until edges are lightly brown and cheese has a “lacy” appearance. Top with a LITTLE (a little goes a long way!) pizza sauce and toppings of your choice.
Remove from pan, roll together and ENJOY!! SOOO good and SOOO easy!

Ingredients:
12 eggs
heavy mayo
canned baby shrimp,
green or black olive slices
for garnish paprika
sea salt
pepper

How to Prepare:
Place eggs in a large saucepan and add cold water until covered by 1″. You can add salt to the water if you like. As the water starts to heat up, stir the eggs … this will help the yolk harden in the center of the egg. Let eggs boil for 10 minutes. Take off the heat and drain … place eggs in ice water to cool, replacing ice as it melts. Shell eggs and cut in half. Scoop out yolks into a mixing bowl. Place egg white “face” down on an absorbent paper towel. Using a fork, break up all yolks. Add heavy mayo until creamy. Add salt and pepper to taste. Using a mixer (single bladed hand mixer), blend until all the lumps are gone.  I use a pastry shooter to fill the egg whites with the deviled mixture.  Top with baby shrimp, green or black olive rings. Whatever garnish looks good to you –or– sprinkle with paprika.

Ingredients:
Original Flavored Pork Skins
Eggs
Whole Fresh Mushrooms

How to Prepare:
Crush Pork Skins until fine and powdery. Add pepper to taste. Don’t add salt, as the pork skins tend to have enough. Coat whole mushrooms in egg and drop in the bowl of crushed pork skins. Deep fry until golden brown.

Ingredients:
1 inch cubed cheese pieces most any variety

How to Prepare:
Arrange several pieces on a small microwaveable plate and nuke for approx 1 min, 20 seconds, on high. Time will vary depending on cheese type and oven. Cheese will flatten out, bubble and then turn
crispy…yummmmmmm

Ingredients:
8 slices dried beef
8 oz softened cream cheese
green onions (to taste)
sweetener (to taste)

How to Prepare:
rinse dried beef under warm water and pat dry. mix cream cheese, chopped green onion, and sweetener. spread liberally on dried beef and roll. chill. slice each roll into 4 little “sushi” pieces.
arrange on plate and garnish w/green onions.

Ingredients:
1 CAN OR CONTAINER OF FRESH CRAB MEAT (HIGHER QUALITY IS BETTER)
1 PKG CREAM CHEESE
2 TBSP LEMON JUICE
4 CLOVES GARLIC DICED
2 TBSP OLD BAY SEASONING
1 BUNCH DICED GREEN ONION

How to Prepare:
PUT ALL INGREDIENTS INTO A MICROWAVE SAFE BOWL OR CROCK POT. HEAT. MIX. SERVE. BETTER WHEN KEPT WARM.

How to Prepare:
Slice top off each cherry tomato and core out insides. Discard the insides of the tomatoes. In a bowl, mix the tuna, mayonaise, celery and onion. Using a spoon, fill each cherry tomato with tuna mix.

How to Prepare:
Heat oven to 350.
In a food processor, grind the pork rinds. Add the eggs, onion, garlic and mustard powders and cheese. Blend well until cheese is broken down. Add the half & half. This will make a stiff, moist
dough.
Drop by small spoonfuls (about the size of a quarter) onto a lined and sprayed cookie sheet, approx 3/4″ apart. Bake until browned around edges and lightly browned on top, approx. 18 min. (You can
kick up the heat a little, just keep an eye on the first batch for a time)
*You can use any mixture of cheeses (NOT sliced sandwich cheese).
Sharp cheddar would give a stronger cheese flavor.
** You may also choose to add a few dashes of cayenne powder for an extra kick!
Hint: To control portion servings of chunk cheese, I cut the entire brick into slices before serving any of it (8 oz = 8 slices, 16 oz = 16 slices)

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!

Ingredients:
Cheese ball Spread:
8 o.z. cream cheese, softened
1 pkg. thin sliced smoked beef (in the cheap little bags)
1/2 tsp. garlic salt
2-3 green onions chopped
1 tsp. worcestershire sauce
sandwich sliced ham (check for carb counts)

How to Prepare:
Mix up cheese ball mixture. Spread in piece of ham and roll. I keep the mix on hand in the fridge and roll more ham as needed. This is great for taking lunch or a quick snack to go.

Ingredients:
1 cup of Atkins Bake mix or other low carb. bake mix
1/4 lb. of pork sausage
1 cup shredded cheddar cheese
3 tbsp. heavy cream
Hot Sauce to taste

How to Prepare:
Preheat oven to 350 degrees. Combine bake mix, sausage, cheese and cream. Form into 1 inch balls and place on a greased baking sheet. Bake for 20-25 minutes until lightly brown.

Ingredients:
1 slice bologna
1 sliver cream cheese
2 pimento olives

How to Prepare:
Slice the 2 olives in half. Lay bologna on plate, put cream cheese across middle of bologna, and line olive halves on top of cream cheese. Roll up, and enjoy

Ingredients:
1 tbs butter or margarine
1/2 C. finely chopped red bell pepper
1/4 C. chopped green onions (white and green parts)
3 large eggs
2 tbs of milk
2 oz chedder cheese coarsely grated (1/2 Cup)
1/4 tsp. salt
1/8 tsp ground black pepper

How to Prepare:
1~Preheat oven to 425. Grease one tray of 24 mini-muffin pan cups.
In a small saucepan melt butter over moderate heat. Add bell pepper and onion; saute’ until soft, about five minutes. Remove the pan from the heat and let the mixture cool slightly.

2~In medium size bowl, combine eggs, cheese, salt and pepper. Stir in the bell peppers and onions. Spoon about a tablespoon of the mixture into each muffin cup (The mixture will fill 18-22 cups.)

3~Bake until centers are set, 8-10 minutes. Let the quiche cool for 1 minute. using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on platter and serve.

Ingredients:
Salami slices
Cream Cheese or Cheddar Almond Accents” (salad topping by Sunkistany flavor)

How to Prepare:
Spread cream cheese on a salami slice, top with a few Almond Accents (any flavor), fold like a taco and sit down to watch your favorite movie with a little plate of these. You can also substitute cream
cheese for cheddar, or use both!

Ingredients:
2 tablespoons olive oil
1 large onion
1.5 lbs. stew beef
2 tablespoons beef base or 6 beef cubes
2 cloves garlic
4 cups water
2 cups chopped celery
1/2 cup chopped carrots
1 cup chopped cabbage
1 small can diced tomato

How to Prepare:
Heat oil on medium heat, cooked garlic and onion til tender. Set aside. Add more olive oil and brown beef. Drain. Add water, beef base, and remaining ingredients. Additionally, you can add green bell pepper and chopped spinach for a taste that will set your soul free! Enjoy! Cook on low for 1-1.5 hours.

How to Prepare:
In a medium size bowl combine gelatin, pudding mix, and cream. Mix with electric mixer. Then add ricotta cheese and water. Mix. Then gradually add in cream cheese. Eat right away if you choose or let sit in fridge for 15 min for a cool treat!

Ingredients:
1 pound of salmon
1/2 mayonnaise
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbls dried minced onion
1 tsp chopped garlic
1/4 tsp kosher salt
1/4 tsp ground pepper
1/2 tsp powdered mustard

How to Prepare:
Mix all ingredients in a bowl and let set in the frig for 1 hour.
This lets all the flavors intenseify.

Place the salmon on a sheet of aluminun foil skin side down, take the mixture and cover the salmon completely. Rap the foil so it is sealed and leaves a pouch for the salmon to steam.

Place in a preheated (350) and let cook for approximetly 35-45 minutes, depending on the thickness of the salmon.

Ingredients:
4 large lettuce leaf’s
4 slices bacon
1/4 tomato, diced
4 oz cream cheese

How to Prepare:
Fry up your bacon, dice up your tomato, take the lettuce leaf’s and smear 1 oz of cream cheese on each leaf. crumble the bacon and place on each leaf, spread the tomatoes on each slice, and roll-up.
Enjoy

Ingredients:
8 oz cream cheese, softened
5 or 6 slices of bacon, fried crisp
1 small onion, chopped - or less
15-20 large mushrooms

How to Prepare:
Preheat oven to 350.Take the stems out of your mushrooms, reserving 4 or 5. Clean your mushrooms well and set aside. Chop your onion well, and chop up the reserved stems. Fry your bacon til crisp, reserving the grease. Cook your onion and stems until tender in the bacon grease. Drain the grease and add onions/stems to the softened cream cheese. Crumble your bacon in cheese mixture. Combine well. Scoop some into each mushroom cap. Bake for about 10-15 minutes on baking sheet with edges, then broil to brown the tops. YUMMY! Great refrigerated and reheated in oven the next day!

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.
Serve with blue cheese and celery.

How to Prepare:
It sort of gives a substitute instead of using cracker biscuits.
Slice the cucumber to reasonable thickness. Put a slice of cheese on the cucumber. Then some avocado then finally some flavoured tuna on top.
Great snack

Ingredients:
1 pound ground beef
1 can green beans
1 packet onion soup mix
1 jar beef gravy

How to Prepare:
Brown and drain ground beef, add beans, soup mix, and gravy. Mix until completely combined.
Simmer on medium/low for at least 15 minutes. Serve.
A very hearty and delicious stew that can be made with any of your favorite vegetables.

How to Prepare:
Brown stew beef in olive oil on all sides in medium pot. Add tomatoes, broth, spices and water to cover beef. Turn heat down and simmer for about 1 and 1/2 hours.
Add cubed (about 1 inch) rutabagas and simmer for 30 minutes. Add diced zucchini and simmer for 30
more minutes. Add more liquid if necessary (to cover the veggies). Season to taste.

How to Prepare:
Brown ground pork sausage in skillet.
In saucepan, melt butter. Add garlic and onions and brown in melted butter.
Add sausage and remaining ingredients. Heat thoroughly.
Serve and enjoy!

Ingredients:
2 leeks — washed and sliced to 1″ slices
3 turnips — peeled, cut in chunks
1 bell pepper — cut in 1″ pieces
5 celery stalks — cut in 1″ pieces
4 chicken breast — cut in bitesize pieces
32 ounces chicken broth — I used a box variety
2 cups water
1 clove garlic
1/4 teaspoon red pepper flakes
1 teaspoon salt
fresh ground pepper to taste
1/2 teaspoon goya adobo seasoning
1/4 teaspoon thyme

How to Prepare:
In large pot combine all ingredients and cook on low heat till turnips are tender.
Serves 6 to 8 hearty bowls.

How to Prepare:
Chop onion,celery and carrots. Brown them in the butter for a few min. Add the broth, chicken, noodles and seasoning. Bring to boil and then turn down and simmer for a few min. I can get 4 or 5 good size servings.

You can add green bean and/or zucchini as well.

Ingredients:
8 ounces mushroom — white button, finely chopped
1/4 cup chopped onion — finely chopped
2 stalks celery — finely chopped
4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper — to taste

How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stirring occasionally, for about 5 minutes or until they wilt.

Add in the flour and stir well. Let cook, stirring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly.

Bring to a simmer and cook about 5 minutes, whisking occasionally.

**This makes about 6 cups. If you’re going to use it strictly as a soup, cut the cream back to ¸1 cup and increase the chicken stock by 1 can.

**You can also increase the flour to ¹ cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum don’t blend it in w/the cooked veggies. Mix with ¸
cup stock before adding.
(can be used in recipes calling for canned soup, too)

Ingredients:
5 skinless boneless chicken breast — cooked
1 cup onions — chopped
1 cup celery — chopped
Cooked chopped bacon as you like
1 pint heavy whipping cream
1 teaspoon minced garlic
3 cans chicken broth — (3 to 4)
1 1/2 teaspoons fennel seed
1 1/4 cup chopped cilantro
1 can chopped artichoke hearts
2 tablespoons capers — or more
2 cups kale — cut in half, then sliced

How to Prepare:
This recipe is mostly low carb and can be varied according to your needs and taste. It is very meaty and rich. Try several different versions with different meat and vegetables. Adjust the heat as needed throughout the recipe to keep it simmering but don’t let it get dry and burnt.

It is best to prepare the meat first so you are ready when the time is right. I like to grill up several boneless and skinless chicken breasts and a few green onions for a smoky flavor as the main ingredient.

Start with a large pot. Put in enough olive oil and/or butter to cover the bottom and heat. Next add chopped onion and celery stalks. Let this cook until translucent. Then add seasonings like dried or fresh rosemary and cilantro, and parsley. Then add some dried fennel seeds. Amounts as you wish.
Next add about as much chopped up and fried bacon as you desire. I like to buy the pre-cooked packages at the store. Let is cook over a medium heat. Add the meat (chicken in this case). Then put in about a cup of white or red wine. Next add two to four cans of chicken broth and let it simmer some more. Last, you can pour in a pint of heavy cream and stir it in. I like to chop up some
fresh kale or other greens into bite sized pieces and throw them in last then turn off the heat. You can use Italian sausage instead of chicken and I’ve also tried chopped up lamb or beef with good results. Again, adjust to your own diet or taste. I’ve added a small amount of capers and a can of artichoke hearts (chop the artichoke hearts into big chunks)

Ingredients:
1 medium cabbage head — cut into 1/8ths
1 can chicken broth — Campbells or Swanson’s type
1 red onion — chopped
salt and pepper — to taste
1 pound smoked sausage — Ekrich or similar, sliced

How to Prepare:
Cover with cabbage with water and cook until tender. Add one chicken broth, red onion and salt and pepper. Add the sausage to the soup and simmer until heated through. Even better the second day.

Ingredients:
2 pounds sirloin steak — cut into large bite size pieces
16 ounces fresh mushrooms — quartered
1 medium onion — chopped
1 clove garlic — minced
2 jalapeno pepper — minced
14 ounces tomatoes, canned — diced with juice
1 cup celery — chopped
1 jar beef gravy (Heinz — savory beef)
meat tenderizer
salt and fresh cracked pepper
6 tablespoons olive oil

How to Prepare:
Shake meat tenderizer and pepper all over meat, pour over about 2 T of olive oil and mix all together. Set aside in fridge for at least 2 hours. In a dutch oven add 2 T olive oil and saute the celery for about 5 minutes, then add in the onion, garlic and jalapeno saute until soft. Set aside veggies and heat remaining olive oil and pan sear the beef until tender over a high heat. Add veggies to beef mixture, and also add the mushrooms, tomatoes w/juice and the the jar of beef gravy. Simmer for 15
minutes Salt and pepper to taste.
Serves 4
NOTES : Counts for gravy not included in totals.

Ingredients:
One ripe cantaloupe
One cup of water
8 packets of Splenda
4 sprigs fresh mint
Juice of 1/2 a lime
1 tsp. fresh lime zest
4 Tbs. heavy cream

How to Prepare:
Add the water, splenda, mint leaves (reserving a few for garnish) lime juice and lime zest in a small saucepan and boil for ten minutes until syrupy. While it is reducing, seed the cantaloupe and scoop the flesh into a blender. Pour the syrup over the cantaloupe through a sieve to remove the mint leaves and lime zest. Pulse a few times to blend and then puree for a few seconds. Skim the foam off the top and then place in the refrigerator until well chilled, at least two hours. Serve in chilled bowls with a few mint leaves and a swirl of heavy cream for garnish.

How to Prepare:
Heat oil in heavy pot.
Brown meat on all sides. Push to side of pot. Add onion, cook 2 minutes. Add water and salt. Simmer 2 hrs.
Add green pepper, eggplant, and zuchinni. Simmer 10 min. Spoon in tomato sauce and spinach. Cook 7 more min.