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.

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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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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• Sesame Garlic Thai Chicken and Veggies (low-carb-ketogenic-diets.com)
• Italian Garlic Chicken Legs (low-carb-ketogenic-diets.com)
• Spicy Chicken Strips (low-carb-ketogenic-diets.com)

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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• Pecan crusted chicken (low-carb-ketogenic-diets.com)
• Chicken Enchilada (low-carb-ketogenic-diets.com)

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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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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• Chicken Alfredo with Parsley (low-carb-ketogenic-diets.com)

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..

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

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• Curry Chicken Salad (thetalkingkitchen.com)

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.

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!

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.

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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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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• Grilled Chicken with Sundried tomatoes (charlotte.news14.com)
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How to Prepare:
Combine all ingredients in a frying pan. Cook chicken until done.

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.

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.

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.

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.

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.

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.

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

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.

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.

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!

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.

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.

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.

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!!

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…

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.

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.

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.

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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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.

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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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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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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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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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• Stuffed RED Bell Peppers (notecook.com)
• Stuffed Peppers (charlotte.news14.com)
• Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese (foodcomas.wordpress.com)
• A chili three-way for your Super Bowl gathering (seattletimes.nwsource.com)
• Cooking Bell Peppers: Easy Ideas for Green and Sweet Peppers (brighthub.com)
• Homemade meatloaf sliders with cheddar cheese and pickles (charlotte.news14.com)
• Eggplant Meatball Stack (low-carb-ketogenic-diets.com)
• Flank Steak with Spinach Cheese (low-carb-ketogenic-diets.com)
• Easy Corned Beef (low-carb-ketogenic-diets.com)

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

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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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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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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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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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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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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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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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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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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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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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.

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

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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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

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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:
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.

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.

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.

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.

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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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.

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.

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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

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.

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.

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.

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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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.

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.

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.

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.

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.

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.

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!

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.

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.

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!

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.

Ingredients:
1/2 pound ground beef — or steak
1 teaspoon onion flakes
1/2 teaspoon garlic powder
1 teaspoon beef gravy powder
salt and pepper — to taste

Topping:
3 medium cauliflower flowerets
1 stick butter
1/2 cup cheddar cheese — grated
salt and pepper — to taste

How to Prepare:
Cook beef, garlic powder, and onion flakes in 1 tsp oil until meat is all brown. Add 1 cup boiling water to the beef gravy powder and stir into the meat mixture. Add salt/pepper as desired.
Meanwhile, cook the cauliflower in boiling water until very soft. Mash well with a potato masher, or
whizz in a food blender until smooth. Mix in the butter and cheese and salt/pepper. Put the meat
mixture into a small pie dish and top with the cauliflower mash. Bake for about 20 minutes at 350F.
Add a little more grated cheese to the top and brown under a broiler.
NOTES : Counts for beef gravy powder not included in totals.

Ingredients:
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
2 teaspoons lemon juice
1 tablespoon olive oil
1 tablespoon dried onion — minced
1 teaspoon No-Salt
5 pounds leg of lamb — (5 to 6)

How to Prepare:
Combine all ingredients expect lamb. Rub mixture over outside of lamb. Place leg, fat side up, on a rack in a shallow pan. Roast at 400 degrees for 2 hours, or until done to your tastes.

Ingredients:
1.5 lbs. ground chuck
1.5 cups frozen french cut green beans
2 cups cauliflower florets
2 T. butter
1/8 cup heavy cream

How to Prepare:
Make mashed fauxtato topping by boiling cauliflower until soft.
Drain thoroughly, then add butter, desired seasonings and heavy cream. Whip until they become a “mashed potato-like” consistency. Fry ground beef in a pan until done. Drain off grease and set aside. Cook green beans until tender. Layer green beans at the bottom of a small casserole dish. Next add ground beef, covering the green beans. Top with whipped cauliflower.
Bake at 400 for 15 minutes.

Ingredients:
1.5 lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1lb bag frozen broccoli flowerettes; thawed
1/2 bottle ragu alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top

How to Prepare:
Brown ground beef with onions. Drain if needed. Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli. Cover and let steam for about 5 minutes over medium heat, stiring occasionally.
Raise heat to high, pour on alfredo sauce* and let simmer 2-3 minutes to heat through.
Top with a sprinkle of parmesan cheese and enjoy!

How to Prepare:
Cut Steak in to Bite sized strips… Brown in Wok or frying pan add Veggies, Wor. Sauce & Garlic. Heat until Veggies are done to desired tenderness. Add salt and Pepper to taste and Enjoy!

How to Prepare:
Crumble frozen minute steaks into a pan. Cook until no longer pink and take out of pan and drain well on paper towels. While steaks are draining add chopped pepperoni, mushrooms, peppers and onions to hot pan. When peppers are tender add steak back to pan. Mix everything together and sprinkle generously with cheese and let melt. This is
VERY good so portion control is a must!

How to Prepare:
brown the sausage, drain, add the cabbage in the same pan and cook until slightly wilted. Mix sausage, cabbage, mushrooms, sourcream and seasonings to your taste. Bake at 350 for 20 to 30 minutes. I
bake mine in 2 9″ pie plates.

Ingredients:
8 oz Beef for chicken fried steak
1/4 c onions -chopped
1 garlic clove chopped
1 Tbs. olive oil
1/2 c Ragu Double Cheddar Pasta Sauce

How to Prepare:
Sear steaks in oil 2 minutes per side in a hot skillet. Remove steaks,lower heat to medium, add onion and garlic to remining oil in skillet. Saute until tender. Return steaks to skillet and top with cheese sauce. Heat throughly.

Ingredients:
1 teaspoon whole black peppercorn
1 teaspoon whole white peppercorns
*tsp whole corriander seeds
*tsp whole allspice
4 beef tenderloin steaks — top loin or sirloin – 1″ thick
kosher salt — to taste
2 tablespoons butter
1 cup brandy
1 cup beef stock

How to Prepare:
Combine all the peppercorns and seeds.
To crush: place them in a clean kitchen towel & smash them with a cleaver so the mixture is partly coarse and partly fine.
(You can also use a mortar & pestle or a coffee grinder — just pulse til the correct consistency.)
With your hands, press the pepper mixture into both sides of the steaks and then sprinkle them with the salt.
Heat a large, heavy-based skillet (preferably cast iron) over medium-high heat for a few minutes.
Add the butter, and before it turns brown, add the steaks, making sure not to crowd the pan. Cook them, turning often, for 6 to 8 minutes or until they are brown.
Set a steak on each of four dinner plates and keep them in a warm oven.
Pour the brandy into the pan and bring it to a boil. Scrape the bottom of the pan to remove the brown bits that cling to it. Pour in the stock and bring to a boil. Let the mixture bubble steadily until it reduces to cup.
Spoon the sauce over the steaks and serve at once. I have also, on occasion, put a pat of butter on top once the sauce has been put on. Great with a ‘loaded’ salad w/ bleu cheese dressing.

Ingredients:
1 steak — strip, chuck eye, or ribeye
1/4 c dry sherry — or white wine
1 clove garlic — minced
3 tablespoons sour cream
2 tablespoons butter

How to Prepare:
Saute garlic in butter. Add seasoned steak. Cook to desired doneness.
Remove steak. Add Sherry to pan…let it cook down a little…whisk in the sour cream. Serve sauce over the steak. Wonderful taste that is good enough for company.
Everyone who has tried it, loves it! If you are making it for everyday, use the chuck eye steak. It’s cheap
and tasty.

How to Prepare:
Preheat broiler to as hot as you can get it. Broil steak on top rack of oven (just about 2 – 3 inches from broiler) until brown on one side. Turn and broil second side.

When almost to your desired doneness, remove from broiler and spread with tomato paste. Sprinkle lightly with Italian seasoning (if you don’t have it pre-mixed, just sprinkle on a dash of organo, basil, and rosemary), and top with cheese. Return to broiler until cheese is melted and beginning to brown.

NOTES : Counts for Italian seasonings not included in totals.

Ingredients:
1 pound flank steak — (1 to 1/2)
1 cup ricotta cheese
fresh parsley — diced
garlic powder — to taste
onion powder — to taste
1/2 cup mozzarella cheese
1 cup fresh spinach — washed and cleaned

How to Prepare:
Pound flank steak out to create a thin layer, sprinkle with meat tenderizer and let sit. Mix ricotta, parsley
and spices. Spread on steak in a thin layer. Top with spinach leaves and sprinkle with mozarella.

Roll up tightly and tie up the ends (or pierce with Kabob holders).

Bake in 375 degree oven for about 30 – 45 minutes. Slice into rolls.

*Optional–serve with red sauce for topping. This gives it a manicotti type feel.
NOTES : Counts for parsley, garlic powder and onion powder not included in totals.

Ingredients:
2 Pin Wheel Steaks, stuffed with spinach & feta (purchase at grocery already stuffed, Brunos in our Area.)
Olive Oil for frying Garlic Powder — Sea Salt, Black Pepper (to taste) watch salt feta cheese is very salty.
4 oz. heavy cream
1/4 stick or more of butter
1 lg. can green beans

How to Prepare:
Sautee steaks in Olive Oil. Cover and simmer on low about 1 hour or until very tender. Turning gently. ( they fall apart very easily) Remove steaks melt butter in skillet with meat drippings, add heavy cream, stir until blended. Stir in 1 can of drained green beans simmer covered for a few minutes serve green beans along with steak. Pour Sauce over meat. Serves 2. This is absolutely excellent.

Ingredients:
4 medium zucchini — wash and cut in 1/2 lengthwise
1 pound ground beef
1 clove garlic — minced fine
1/2 cup onion — diced
1/2 cup mushroom — diced
1/2 cup parmesan cheese — or cheddar -your choice
salt and pepper — to taste

How to Prepare:
Preheat oven to 350f and spray a cookie sheet or casserole dish with cooking spray. Use a spoon and shell out the zucchini to make “boats”. Leave the skin and about 1/4 inch or so of flesh intact. Chop pulp roughly.
In a skillet, add ground beef, onion, garlic, mushrooms and zucchini pulp. Cook through, stiring to break up meat.
Lay the zucchini boats in prepared pan and spoon meat filling into them. Bake, covered, for 20 minutes. Uncover and sprinkle with cheese and bake until cheese melts.

Ingredients:
1 pound pork — ground
1 teaspoon coriander seed
1 teaspoon fennel seed
1 teaspoon mustard seed
1/2 Jicama (Mexican Turnip) — cubed
2 stalks celery — sliced thinly
1/2 green bell pepper — cut in small pieces
salt
pepper
onion and or garlic if desired

How to Prepare:
Saute Jicama cubes, celery slices and green pepper pieces (and onion/garlic if desired) in butter til tender; remove from pan
In same pan, brown ground pork; when half way browned, add coriander, fennel and mustard seeds; when pork is browned, add
vegetables back in and continuing sauteing a few more minutes while you add salt and pepper to taste.
Voila! this was great served with a salad. (if you prefer, you can use ground beef or ground turkey, I’m sure either of those would be good too).
NOTES : Counts do not include onion and/or garlic

Ingredients:
Beef (lean cuts work best) — chopped
slices of Bacon — chopped
slices of Ham — chopped
Onion — chopped
Bell Pepper — chopped
Diced tomato
Worcestershire Sauce
if desired Powdered cummin and pepper
Shredded Cheese

How to Prepare:
Start by heating up a large non-stick skillet and fry the bacon until somewhat brown but not quite done.   Add the ham and beef and let it all cook on a medium heat with the seasonings.
Add the vegetables, finish cooking and put it in a separate container.
On the same skillet place a small portion of the meat and vegetables (enough for a single taco) and add a generous amount of shredded cheese.
Wait until the cheese melts and turns somewhat hard under the meat, fold it in order to form a taco with the hardened melted cheese acting as a tortilla. Repeat the process over for the remainder of the meat and vegetables.

How to Prepare:
Sautee onion, then brown ground beef, slice sausage in bite size pieces and brown in frying pan.
Then combine all ingredients in frying pan. Simmer about 10 minutes. Top with shredded cheese before serving.

Ingredients:
Filling:
3 pounds lean ground beef
1 onion — sliced
1 tablespoon Worcestershire sauce
1/2 cup soy sauce
6 ounces tomato paste
1 1/2 cups shredded cheddar cheese
2 eggs — beaten with 1/4 cup water

Crust:
2 cups soy flour
1/2 cup lard
1/2 cup soy milk — ready to drink

How to Prepare:
Cut lard into soy powder with pastry cutter until it forms pieces the size of small peas. Add soymilk a little at a time, mixing until a dough is formed (this is a VERY hard pastry to work with but it’s worth it!). Roll out on floured (soy) surface to 1/4 inch thickness (or pat
into 12″x2″ pie pan) Fry hamburger. Drain. Add onion, sauces and tomato paste, and fry adding a little water if too thick. Add eggs & stir until combined. Fill crust and top with cheddar. Bake for 40 mins. Serves 4 very hungry people or 8.

Ingredients:
8 cups shredded cabbage — thick shreds
3 pounds ground beef, lean
1 cup Ragu double cheddar sauce — 12g carbs
1/2 cup salsa — 4g carbs -get the cans, not the bottle kind
1/4 cup heavy cream

How to Prepare:
Brown ground beef and drain. Preheat oven to 350 f.
Spray an 11×13 deep baking pan with cooking spray and spread the cabbage in the bottom. Salt
and pepper to taste.  Mix the cream, sauce and salsa well.
Spoon the ground beef evenly over the cabbage and then pour the sauce over all, spreading as
evenly as possible.
Bake, uncovered, for 40 minutes or until cabbage is tender-crisp.

How to Prepare:
Preheat oven to 350f. Spray a cookie sheet with cooking spray.
Place the slices of bread on the sheet and bake for 10-15 minutes or
until bread crisps up a bit.
Mix mayo, mustard and horseradish. Spread on each slice of bread.
Layer beef, onions and cheese on slices, and return to oven for approx
15 minutes or until hot and cheese is melted.

Ingredients:
4 Tri Tip Steaks (or Top Sirloin)
1/4 cup Table Grind Black
Pepper (Very Course)
Olive Oil
1 package sliced Mushrooms
4 ounces Heavy Cream
1 shot Cognac

How to Prepare:
Spread pepper on a flat surface. Press the steaks firmly on each side coating the steaks with the pepper. Heat olive oil in a heavy frying pan and cook the steaks several minutes on each side. I use medium heat. Once steaks are done to your liking, (ie: rare, medium, or done.) remove the steaks from the frying pan and place in a warm oven to keep. Place the mushrooms in the frying pan to saute. You may have to add a little more Olive Oil. Once the mushrooms are tender add the heavy cream and cognac. Let the sauce simmer and bubble stirring often. Pour the sauce over the steaks and serve.

How to Prepare:
Preheat oven to 350 degrees. Remove sausage meat from casings.  Brown sausage and ground beef with onions, adding garlic salt and pepper to taste.  Wash mushrooms and scrape out the black gills.  Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to prevent sticking.
Generously pack each mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top each cap with a handful of the grated mozarella. Then top
each cap with a with agenerous amount of the meat/onion mixture. Top each cap with another
handful of mozarella. Pour spaghetti sauce over each cap and around the bottom of the pan. Top with the remaining mozarella cheese. Bake at 350 for 30-35 minutes. Allow to cool for about 10 to 15 minutes.

How to Prepare:
Mix together all dry ingredients EXCEPT allspice berries in a small bowl.
Pour water into bottom of shallow baking pan (I use a shallow glass baking dish), place roast in pan. With your fingers, sprinkle the herb mix all over the top and sides of the roast, pressing into meat slightly. Use ALL the herb mix.
Drop the berries into the water.
Cover roast with lid, place in oven and bake for approximately one hour and 15 minutes. Serve with salad or vegetables.
This makes the most moist and tasty pot roast he’s ever eaten.
NOTES : Counts for ground pepper not included in totals. Pepper is 4.1 carbs per tablespoon.

Ingredients:
2 lbs round steak — cut into serving size pieces
1 tablespoon olive oil — or more if needed
1 can beef broth — (14.5 oz)
1 tablespoon dehydrated onion flakes
1/2 tsp salt and pepper
1 tsp garlic powder
1 tsp onion powder
3/4 cup sliced onion
2 medium green bell peppers — cut into chunks

How to Prepare:
Salt and pepper the steak and brown in oil.

In the pressure cooker:
Place steak and remaining ingredients in cooker and close cooker, bringing pressure up to full, then reduce heat and cook under full pressure for 15 minutes. Turn off heat and let cooker sit for 15 minutes, then release remaining pressure and serve.

Ingredients:
1 pound ground beef
2 eggs
crushed pork rinds (about 1 cup — or 1/3 of a bag)
2 tsp Italian seasoning
2 tsp of Emeril Lagasse’s original spice (BAMM!)
1/2 cup parmesan cheese

How to Prepare:
Mix all the ingredients together in bowl. Form into meatballs, and put on cookie sheet. Bake 30 min at 350 degrees. Here’s a hint. Hunt’s Light Spaghetti sauce has 8 carbs per 1/2 a cup. Have a couple meatballs with some spaghetti sauce, and top it with mozzarella cheese.
Almost as good as a meatball sub!

Ingredients:
1 pound Hamburger Meat
1 Package Hidden Valley Ranch Dressing
1 Cup Cheese — Shredded

How to Prepare:
Mix entire dressing package and shredded cheese in with hamburger and make into hamburger patties.
Really adds a lot of flavor to the basic old hamburger.
No bad stuff either – the ranch dressing has two carbs.

Ingredients:
1 pound Beef top sirloin
1/2 cup FRANK”S Red Hot
3 tablespoons butter — (3 to 4)
Salt
Fresh cracked pepper

How to Prepare:
Season the sirloin with salt and pepper and grill till desired doneness. In a saucepan over low heat melt butter and hot sauce together until mixture is hot and blended.
Pour directly over hot sirloin and serve.

Ingredients:
You will need: Cream Cheese (I use cream cheese with chives), Low carb tortilla, Roast beef, 3  asparagus spears grilled.

How to Prepare:
Place in oven on cookie sheet and spray with olive oil and sprinkle with pepper. Bake for about 10
minutes. Spread cream cheese on tortilla, add asparagus and roast beef. Wrap and enjoy!

Ingredients:
2 slices roast beef
2 green pepper slices — cut in 2 inch pieces
3 mushrooms — sliced
2 onion slice — cut in 2 inch pieces
1 tablespoon butter
2 tablespoons LC Ranch Dressing
Mozzarella cheese to cover

How to Prepare:
The quantities are approximate – add to your liking. Place roast beef on a heat proof plate or pan. Saute vegetables in butter until tender-crisp and place on top of beef. Spread dressing over the vegetables and top with mozzarella cheese. Broil until cheese is hot and bubbly. This is a quick and easy way to use up leftover roast.

Ingredients:
2 Round Steaks
16 ounces pork sausage –any brand
2 large bell peppers — sliced in thin strips
1 Medium onion — sliced in thin strips
1/4 Cup pepper jack cheese
Seasoning To Taste
Lemon Pepper To Taste

How to Prepare:
Preheat oven to 350 degrees. Put round steak on chopping board and pound it with any large utensil (Serving spoons work the best)
Season each steak on both sides. Cover each steak with the 1/4 of the pork sausage, then add a palm full of peppers and onions and
1/8 cup of pepper jack to each. Roll the steak and put tooth picks into the steak to hold it shut.
Bake in oven from 25 to 30 minutes, making sure that pork is cooked through. Make sure to take picks out, you can slice and serve with any sauce of choice, I prefer none.

NOTES : Counts for pepper jack cheese and seasonings not included in totals.

Ingredients:
1 pound ground beef
1/3 cup dry bread crumbs*
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup sliced onion
10 1/2 ounces beef broth — condensed
4 ounces mushroom stems and pieces — drained
3/4 teaspoon Guar gum**

How to Prepare:
Mix ground beef, bread crumbs, salt & pepper and egg;shape into 4 oval patties, each about 3/4 inch thick. Cook patties over medium
heat, turning occasionally, until brown, about 10 minutes; drain. Add onion, broth & mushrooms. Heat to boiling; reduce heat. Cover
& simmer until beef is done, about 10 minutes. Remove patties; keep warm.
Heat onion mixture to a boil. Sprinkle guar gum over mixture; stir in. Heat for a couple of minutes & gravy will start to thicken.
If too thick add some water to desired consistency (I add 1/2 can of water to make more gravy & cut down on the salty taste).

How to Prepare:
Season the minced lamb with plenty of salt and pepper. Form into eight 2 oz patties all the same size. Place a teaspoon of sugar free mint sauce and a piece of feta on 4 of the patties. Place the other 4 on top and press around the edges to seal. Cook on a
hot griddle, under a hot broiler or in a lightly oiled frying pan.

Ingredients:
1 pound burger meat
1 tablespoon barbecue sauce
pinch salt
2 teaspoons worcestershire sauce

How to Prepare:
Mix all ingredients, fry them up and serve 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 doesnt even have alot of carbs!

Ingredients:
1 pound ground beef
1 egg
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
3 slices bacon — (3 to 5)
garlic powder
black pepper

How to Prepare:
Fry or broil bacon, remove from pan and place on towels to drain oil. Lightly brown beef. Drain well.

Preheat oven at 350 degrees. Mix all ingredients reserving mozzarella for top. Press mixture into a small casserole and top with mozzarella. Bake in the oven for approximately 30-35 minutes. Edges should be brown and topping (cheese) should be melted and lightly browned in places.

Ingredients:
2 cups cooked spaghetti squash — (2 to 3)
1 pound lean ground beef — cooked and drained
2 cups fresh mushrooms
1 small onion — diced
2 cups your favorite lo carb spaghetti sauce — or canned tomatoes
2 cups grated cheese

How to Prepare:
Saute; mushrooms and onion in 1 tbsp butter. Combine all ingredients and top with cheese. Bake at 350 for 30 minutes.

Ingredients:
1 1/2 pounds ground sirloin
course black pepper (placed on dish)
1 can beef broth
1/2 pk mushrooms (preferably portabella)
Tbs fresh parsley
1 or 2 green onions sliced

How to Prepare:
Pat out meat to make 4 nice size burgers (1/2 in thick)
Place each burger on plate of pepper and pat on both sides. Heat iron skillet to almost smoking (turn on fan, could get alittle
smokey)
Place burgers in hot pan and cook for about 3 or 4 minutes on each side.
Be careful not to burn, check to see if the burgers are nice and brown on the outside of each side.
Next, add the beef broth slowly ( will get hot), then add the rest all at once. Add mushrooms and onions. Cook on medium until broth is cooked by half. Spoon broth over top of meat and turn meat over. Add parsley. Cook for about 4 minutes more. To serve, place meat on plate and spoon mixture over meat. Enjoy!!

Ingredients:
2 lbs hamburger
3 slices boiled ham
1 can mushroom
1 pkg onion soup and mushroom
1 can green beans
mozzerela cheese
parmessan cheese
1 egg

How to Prepare:
Take hambuger and put the one egg in and half an envelope of lipton onion, mushroom soup. Add a little cream if you need more moisture. Add can of drained mushrooms to hambuger mix and you can put a tad of chopped onion in to if you want.

Place half of the hambuger in square casserole dish.. then put mozzerela cheese on top.. then place ham or ham slices on top of this. Then spread green beans over the top of that. Then put rest of hambuger on top and top this with Parmesan cheese or you can use mozzarella. Place in oven for 45 min to one hour at 350.

Ingredients:
3 lbs hamburger
1 1/2 lbs pork sausage (I use Jimmy Dean)
4 cloves garlic minced
1 med onion chopped fine
1 stalk celery chopped fine
1 large carrot chopped fine
2 Tablespoons Butter
2 teaspoons salt
1 teaspoon pepper
2 Tbs Worcestershire sauce
1 cup pork rinds crushed fine
3 Tbs heavy cream
1/2 cup less 3 Tbs water
3 large eggs scrambled
8 oz tomato sauce divided
1/3 cup dried Parsley

How to Prepare:
In a heavy skillet cook garlic, onion, celery and carrots in butter until tender. Stir in Worcestershire sauce, salt and pepper. Mix well
and remove from heat to cool.

In a small bowl mix crushed pork rinds, heavy cream and water. Allow to set for 5 minutes.

In a large bowl mix hamburger and sausage well. In bowl with pork rind mixture add scrambled eggs, parsley and 4 oz tomato sauce. Mix well.

To meat mixture add cooked vegtables – mix well then add pork rind mixture and mix really well. Meat will be very moist. Divide meat
mixture in half and mold each into a meatloaf shape. (I have also made one portion into mini meatloaf balls for quick snack)

Add meatloaf to well greased pan. One portion can also be frozen for next meal. Bake for 1 hour at 350 degrees then put other 4 oz of tomato sauce on meat loaf and bake additional 45 minutes or until done. Enjoy

Gravy
1/2 tsp Xanthan gum
1 cup chicken broth/boullion
1/2 cup heavy cream
salt & pepper
Worcestershire sauce

How to Prepare:
In a large skillet, melt 2 Tbsp butter. Thinly slice 2/3 of the onion. Saute the onion slices and mushrooms until tender. Remove to
a plate and set aside. Combine beef, flax seed meal, egg, 1/2 tsp each salt & pepper and the remaining 1/3 of onion, diced finely. Form into 4 patties. Melt 2 Tbsp butter in the skillet over medium heat, add patties to skillet and cook for 8 minutes per side, until no pink remains inside.

Remove cooked patties from skillet and set aside.

Whisk the Xanthan gum into the hot oil in the skillet until smooth & thickened. Gradually whisk in the chicken broth, bring to a simmer.
Simmer 2 minutes, or until it’s thickened. Gradually whisk in the heavy cream. Season to taste. Use Kitchen Bouquet if desired to
darken colour. Heat over medium til it’s simmering again. Add the onions, mushrooms & patties. Simmer on low for 10 minutes until
heated through.

Ingredients:
1 lb pastrami, sliced
4 slices Swiss cheese
1 (24oz) jar sauerkraut
3 Tbsp stone ground mustard
1/2 tsp caraway seeds

How to Prepare:
Cut pastrami into bite size pieces, toss in large bowl with mustard. Set aside. Drain sauerkraut and rinse with hot water until brine odor is gone. Squeeze excess moisture out of sauerkraut, put in bowl and toss with caraway seeds. Arrange 1/4 of pastrami and 1/4 of sauerkraut side by side on plate, cover pastrami with slice of Swiss Cheese, microwave for 1 to 2 minutes until hot and cheese melts.

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Ingredients:
1 ground beef patty
1 slice onion
2 tbs. low carb tomato sauce
1 slice mozzarella cheese
salt and pepper
Italian seasons
Mrs. Dash

How to Prepare:
Cook beef patty to you specifications. Turn heat to low. Place onions, tomato sauce, seasonings, cheese on top of burger. Let stay on low heat until cheese has melted.

Ingredients:
1 ground beef patty
2-3 tbs fresh salsa (sold in deli dept.)
1 slice cheese (works best with pepper jack-can use any)
sliced jalapenos
salt and pepper

How to Prepare:
Cook ground beef to your specifications. Place cheese on top and melt. Salt and pepper to taste. Place salsa and jalapenos on top. Enjoy!!

Image via Wikipedia

Serves: 6
Carbs Per Serving: 4 Grams Carbs
Prep Time: 20 min.
Effort: Easy

Ingredients:
1 lb ground beef
1 lb ground turkey
Small package italian sausage
3 eggs
1/4 c.diced onion
1 tsp. sage
1 c. ketchup
1-1/2c. grated pepper jack cheese

How to Prepare:
Put everything together, mix well, make into balls with a spoon and palm of your hand, drop on to a baking sheet and bake for 1/2 hr at 350. Serve with spaghetti sauce, classic Alfredo roasted garlic Parmesan or a jar of gravy over the top.

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Ingredients:
1 ribeye steak 3/4″ thick
1 Tablespoon butter
2 Tablespoons heavy cream
2 Tablespoons Irish Whisky
salt & pepper to taste
watercress

How to Prepare:
Heat butter in heavy skillet until very hot, but not burned. Season steak with salt & pepper and fry quickly both sides. Remove to a
warmed platter. Pour cream and whisky into skillet. Stir into browned butter, heat to bubbling. Stir one minute, pour over steak
and garnish with watercress.

Ingredients:
About 2 pounds of tenderized round or sirloin steak. I’ve also used boneless pork chops.
1 Pk dry onion soup mix
1 or2 small cans of mushrooms, depending on your taste.
salt and pepper or any seasoning you prefer

How to Prepare:
Place your meat in a covered baking dish, sprinkle on the onion soup mix and cover with the mushrooms, juice and all. If you’re making a larger amount you may need to add a little water to make sure the soup mix is all soaked. Bake for 1 1/2 to 2 hours on 325.

Ingredients:
2 lbs. Ground Beef
2 -3 cloves crushed Garlic
2 eggs
salt
Cumin
Chili powder

Optional Filling:
Shredded Monterrey Jack Cheese
Large can Green Chilis

Topping:
Sour Cream
Monterrey Jack cheese
Green Chilis
Salt

How to Prepare:
Mix the egg and spices into the ground beef, then roll out into a flat square. Sprinkle cheese and the chilis saving a little for the
top. Then roll the beef and pinch the edges so the jack and chilis won’t leak out while cooking. Place in a standard loaf pan. Then top
with the rest of the cheese and chilis, sour cream and spices. Bake in oven at 400 degrees for about 45 min-1hr.

Ingredients:
1 lb chedder cheese grated
1 lb monterey cheese grated
3 (7 oz) cans diced green chilies
5 beated eggs
2 to 3 chicken breast cooked and diced (opional)

How to Prepare:
Mix cheese cooked chicken and green chilies together in 9×13 inch baking dish pour eggs over and bake at 350 for 45 minutes

Ingredients:
1 lb ground beef (80% lean)
1 lb ground chicken
1 large or extra large egg, beaten
1 large red pepper, diced
1 medium sweet onion, diced
1 tbs minced garlic
2 tbs of minced carrot
1 medium celery stalk, diced
1/4 cup shredded Monterrey or mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Beef Bouillon powder
cilantro or parsley,
salt & pepper to taste

How to Prepare:
Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbs of butter until softened. Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat.
Add all the rest of the ingredients except the shredded cheese. Make sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top.
Put aside to “rest”. Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes – I use a thermometer to check – 170 F internal temp.

How to Prepare:
Brown the ground beef in a frying pan, then salt it and put the italian seasoning on, depending on your tastes you may have to
repeat this a couple times. Put in as much mushrooms as you like, keep in mind to check the can for carb listings. Wait until the meat and mushrooms have a “crisp” look, then sprinkle grated mozzarella over the top, let melt and you’re done! Sometimes I make a couple small cheese chips too.

Ingredients:
3 c cooked beef or pork (canned works)
1/2 c. beef broth
2 Tbs. Atkins Keto flakes
8″ square spring roll wrappers
3 Tbs. Chile powder
1tsp. salt
1 Tbs. garlic powder
1 c. vegetable oil

How to Prepare:
Bring broth to a boil and add meat. (If you’ve used canned meat you may not need extra broth, there may be enough in the can) Add salt, chile powder and garlic powder and cook for a couple of minutes. Add the keto flakes and stir until thickened. Remove from heat and put 1/8 of mixture at the edge of a spring roll wrapper. Fold in sides and roll up like you would a tortilla. When you have 8 burritos, heat the oil in a small skillet and fry the burritos, turning til browned on all sides. Drain on a paper towel covered plate and enjoy! 4 carbs per burro, with salad and sour cream you have a great 10 carb dinner!

Ropas Viejas

Serves: 4
Carbs Per Serving: See note
Prep Time: 5 hours
Effort: Easy

Ingredients:
3-4 lb beef roast, cut up
1 med onion, sliced (10g)
1/2 red bell pepper, sliced(4g)
1 sm. can tomato paste (60g)***SEE NOTE BELOW***
1 can beef broth
1 tsp sweetener (1g)
2 DASHES Cinnamon
2-3 tsp cumin (1g)
Salt/Pepper to taste
oil or lard

How to Prepare:
***FIRST!! Don’t panic about the number of carbs! MOST of them will remain in the crockpot in the sauce.***
Get out your crock pot and heat it.
Prepare the tomato paste by mixing well with a small amount of water to tomato sauce consistency.
In a large skillet, heat the oil or lard, brown the meat. Place the meat, onion, bell pepper, tomato paste and seasonings in the
crockpot. Cook until the meat is fork tender (usually about 4-5 hours).
Remove from sauce w/a slotted spoon, making sure to let as much of the sauce as possible drain. Place in a bowl or on a plate and pull to shreds with the back of a fork.
Serve on a low carb tortilla or on a bed of lettuce. Side with pico di gallo, sour cream, if you wish.
TOTAL RECIPE CARB COUNTS: 76g–remember, most is left in the crock pot!
You may choose to use tomato SAUCE instead of paste for a carb count of 8.8 g/HALF cup

Ingredients:
2 x thinly sliced Beefsteak
1-2 oz Ardennes or Brussels pate
Thinly-sliced Cheddar or other mild cheese

How to Prepare:
Fry the steak until it’s cooked as much as you want (I prefer well done) then remove from pan, spread a thin layer of pate over the cooked steak and top with cheese. Place under the grill until cheese bubbles. Yum. You can also fry some onion with the steak and put it between the pate and the cheese.

Ingredients:
1-loaf pan
1-lb ground beef (or turkey or chicken)
1-med onion (chopped finely)
12-mushrooms (or around that; chopped finely, like onion/NOT sliced))
3-5 cloves of garlic (or less, if you’re a wimp! crushed/chopped finely )
2-3 TBS chopped parlsey
1-egg
1/2 cup chicken broth (or water)
1-cup bread crumbs (or substitute; I use Keto Crumbs but you could also just use less broth and more mushrooms/onion)
1/2-cup olive oil (you can use more if you’d like)
1-tsp salt (or 1-TBS soy sauce)
1/2-tsp black pepper

How to Prepare:
I make a wonderful meatloaf that can pass for a meatball-flavored meal. You can slice it up and serve it with brown gravy and
vegetables or top with melted mozzarella and marinara sauce or break it up into pieces and make into a beef stroganoff or however else you feel like being creative…It’s a great thing to have around for lunches or dinners. You can even freeze slices and have whenever you feel like it. BTW-I think this is the best meatloaf I’ve ever had, not like the traditional at all.
First, pre-heat oven for 375-degrees. Next, saute all the mushrooms, onion, garlic, and parsley in a pan with the olive oil. Don’t let it burn (garlic tastes yucky when burnt). When the onions are soft, remove from heat to let cool down. In a large bowl, add meat, egg, bread crumbs (or substitute), chicken broth (or water), salt (or soy sauce), and pepper. When the sauteed mixture has cooled enough, add it to the bowl and mix all ingredients (with very clean hands or proper mixer) until everything is well-combined. Now, put mixture into loaf pan (NO need to oil/grease pan as there is plenty of oil already in the mixture from the olive oil). Put into the oven and bake for 45-minutes. Voila! Now, you have a delicious, low-carb meatloaf (that tastes sort of like a meatball) that you can serve up all sorts of ways. Slice loaf into ten slices. There are about 3 grams of carbs per each slice (or 30 grams carbs per loaf). Enjoy!

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How to Prepare:
Brown hamburger with onion and garlic. Add spaghetti sauce and simmer for at least 30 min.

Layer in small casserole dish: Meat sauce, spaghetti squash, meat sauce, cottage cheese, mozzarella. cheese, parmesan cheese, spaghetti squash, meat sauce, repeat cheeses. Bake at 350 until cheese has melted.

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Ingredients:
6 or 8 chops or ribs to fill crock pot
1/4 c. onion, chopped
1/2 c. celery, chopped
1 c. catsup
1/2 c. water
1/4 c. lemon juice
2 tbsp. brown sugar substitute
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
1/2 tsp. salt
1/4 tsp. pepper

How to Prepare:
Mix all together and pour over meat in crock pot. Cook on low 6 to 8 hours.

Ingredients:
1 whole leg of ground lamb *or extremely lean red meat*
1/2 cup of pine nuts
Amt of all spice (whole) to liking (minimal amt)
*you can choose to alter what you put in your lamb filler*
Water
lemon juice
tiny can of tomato sauce.

How to Prepare:
You have to estimate the amt of filling for the leaves because of the varying sizes. DO NOT over stuff the leaves.
Layer and tightly lay the wrapped grape leaves in your pot. Lemon juice and tomato in pot and THEN add just enough water to cover the grape leaves. You want then to make sure that you have a plate or something heavy to keep the grape leaves from floating around. If they float at all then they will unwrap and you wont have Lamb in Grape Leaves.

SIMMER ! NOT BOIL

Takes about 1 1/2 – 2 hours. Just test for the leaves to be cooked.
Carb count per leaf minus the dietary fiber is .6 carbs.
Pine nuts are only 4 carbs per 1/2 cup. So they are not even measureable unless you eat the whole pot.