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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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:
4 oz. Heavy Cream
1/2 Cup Sugar Substitute*
1 Tablespoon Butter
2 Teaspoon Vanilla Extract
1/4 Cup Cocoa *This recipe was tested using Diabetic Sweet Sugar Substitute. Use of Splenda will have higher carb counts Other flavored extracts may also be used. No counts for extract.
Recipe can easily be doubled

How to Prepare:
Place cream, sugar substitute and cocoa into a meduim saucepan. Place over meduim-high heat and whisk to combine ingredients. Stir constantly for about 3-5 minutes being careful not to burn. Remove
from heat and add extract and butter. Stir. Allow to cool. Mixture will thicken as it cool. Mixture will be of a meduim fudge consistency when placed in fridge-this makes a great filling for cookies or frosting brownies.

More Dessert Recipes videos at 5min.com

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Serves: 4 to 6
Carbs Per Serving: 34 grams carbs total
Effort: Easy

There is some debate regarding tiramisu’s origin, as there is no documented mention of the dessert before 1983. In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso.

Some claim that it was first created in Northern Italy during the First World War. Women made these desserts for their men to take with them as they were being sent off to war. They might have believed the high caffeine and energy content of these desserts would give their men more energy to fight and help bring them home safely.

A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the leftover coffee and perhaps some liqueur to moisten the dry cake. The dish was greatly improved by layering it with cream and mascarpone.

Wikipedia contributors. Tiramisu. Wikipedia, The Free Encyclopedia. November 17, 2008, 04:11 UTC. Available at: http://en.wikipedia.org/w/index.php?title=Tiramisu&oldid=252297128. Accessed November 18, 2008.

Ingredients:
16 ounces mascarpone cheese — bel-gio-oso brand is best
3 Eggs
2 shots decaf espresso or strong coffee
1 teaspoon vanilla
1/2 cup artificial sweetener — equal is ok, it’s no bake
OPTIONAL – about 24 vanilla wafers — keeblers has the lowest carbs

How to Prepare:
Seperate the egg yolks from the whites. In one bowl, beat egg yolks, sweetener, 1 TBSP espresso, and vanilla for 2-3 minutes. Add this mixture to the marscapone cheese and beat until smooth, but do not over-beat! In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the marscapone mixture. If you want a crust, line the bottom of a pie or bread pan with the wafers and drizzle espresso over them lightly. If not, just put the mixture into the pie or bread pan, sprinkle cocoa powder or cinnamon on top if desired. Refrigerate for 3-4 hours. This will knock your socks off!!! Your friends who eat sugar will clean the plate, too, and it’s very simple to make.
NOTES : Counts for espresso not included in totals.

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Somers separates foods into four Somersizing food groups: Proteins/Fat, Veggies, Carbohydrates, and Fruit. She suggests that fruit be eaten on an empty stomach. Proteins/Fat includes meat, fish, eggs, natural oils, butter, cream and cheese. Veggies include low starch fresh vegetables. Carbohydrates covers whole-grain breads, pastas and cereals and non-fat dairy products.

She lists “Seven Easy Steps to Somersizing”:

Eliminate all Funky Food.

East fruit alone, on an empty stomach: 20 minutes before a Carbohydrates meal, 1 hour before a Protein/Fats meal and at least 2 hours before the last meal of the day.

Eat Protein/Fats with Veggies.

Eat Carbohydrates with Veggies.

Keep Protein/Fats and Carbohydrates separate.

Wait 3 hours between meals if switching from Protein/Fats to Carbohydrates or vice versa.

Eat at least 3 meals a day and do not skip meals.

Funky Foods include:

White Sugar

Brown Sugar

Raw Sugar

Corn Syrup

Sucrose

Molasses

Honey

Maple Syrup

Beets

Carrots

Acorn Squash

Bananas

Butternut Squash

Corn

Potatoes

Parsnips

Pumpkin

Sweet Potatoes

White Flour

White Rice

Yams

Hubbard Squash

Avocados

Coconuts

Liver

Low-Fat Milk

Whole Milk

Nuts

Olives

Soy

Beer

Caffeine Tea

Caffeine Soda

Cocoa

Coffee

Hard Alcohol

Wine

All of the foods on the Funky Foods list must be avoided during the first phase of the diet (Level One) but some can be reintroduced in moderation during the maintenance phase (Level Two). Somers sells her own brand of artificial sweetener called “SomerSweet”. All of her books include recipes for meals, snacks and desserts.

Click here to read about more Popular Low Carb Ketogenic Diets

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

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

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

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