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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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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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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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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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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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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• imabonehead: Curried Meatballs and Potatoes | Soupbelly (soupbelly.com)
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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:
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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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:
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:
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:
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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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 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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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:
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 pork loin chops (1″ thick)
1/4 cup olive oil
1 tablespoon pepper
1 tablespoon rosemary
1 tablespoon thyme
1 cup finely crushed pork rinds
6 tablespoons prepared horseradish
3/4 stick butter — (3/4 to 1)

How to Prepare:
Marinate pork chops in olive oil, rosemary, thyme & 1/2 tbs pepper overnight. Remove and cook chops for 5 min each side. Blend softened butter, horseradish, porkrinds & remaining pepper together. Place on pork chops and bake at 350 for 8-10
minutes or until topping is brown & chops are done.

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How to Prepare:
Remove casing from sausage. Cook and drain fat. Place thin layer of cooked sausage on microwave safe dish. Top with sliced chihuahua cheese Microwave on high 1 minute or until cheese melts.

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Ingredients:
3/4 cup finely crushed pork rinds
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 splenda packets

How to Prepare:
Preheat oven to 400′. Place all ingredients in a large plastic bag. Lightly moisten pork chops with water and place in bag and shake. Arrange pork chops on a baking sheet and bake 45 minutes with a bone, and 20 minutes without a bone, or until pork is cooked.

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Ingredients:
1 ham steak — 1.5 inches thick
2 cups sliced onions – thinly sliced
1 cup sour cream
1/8 cup heavy cream
1/8 cup warm water

How to Prepare:
Pan cook ham steak on both sides. Remove from pan. Add onions to pan and cook until browned. Mix heavy cream with water. Add sour cream and heavy cream/water to pan heat through. Pour over ham steak.

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Ingredients:
1/3 cup atkins or low carb bake mix
1 tablespoon sweet dairy whey
1/8 cup artificial sweetener — splenda
2 eggs
1/4 cup half and half
1 dash nutmeg
1 pinch salt
6 sausage links

How to Prepare:
Mix all ingredients. Make 6 silver dollar size pancakes, butter and sprinkle with splenda. Then wrap around a cooked sausage link.

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Ingredients:
12 ounces fresh mushrooms
1/4 cup chopped onion
3 tablespoons butter
1 pound pork browned and drained
1 package frozen spinach — thawed
1 pinch seasoning
3/4 cup heavy cream
2 eggs
1 cup Swiss cheese

How to Prepare:
Preheat oven to 375 and grease casserole dish with butter. In a bowl, combine cream, egg, and the egg yolks. Pour cream/egg mixture over everything else, browned and simmering. Bake 30 minutes.

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Ingredients:
4 Salmon steaks
1 tsp garlic minced. (use powdered if fresh is not available)
1 tsp Ginger minced. (use powdered if fresh is not available)
1 tsp ground cumin
1 tsp ground chilli
1/4 c lemon juice
salt to taste
3-4 tbsp soy flour (add a pinch of the cumin, chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best) Mix all ingredients (except flour) in bowl. Marinate salmon steaks for at least 30 minutes turning every 5-10 minutes. After at least 30 minutes coat each salmon steak in the flour mixture completely and drop carefully into hot oil. (make sure there is enough oil to cover the steaks. Fry until brown and cooked. Remove from oil and put on paper towel to soak excess oil. Serve with salad or vegetables.

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Ingredients:

Zucchini layer
1 cup zucchini — shredded
1 tablespoon butter
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons Parmesan cheese

Tuna layer
6 ounces canned tuna
1 egg — beaten
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese

How to Prepare:
Mix zucchini layer ingredients and microwave for 60 seconds. Drain excess moisture from zucchini mixture. Spray a cake pan with Pam and spread zucchini mixture into the pan. Mix tuna layer ingredients. Spread tuna mixture over zucchini. Sprinkle top w/ parmesan cheese, if desired.
Bake at 400 degrees for 20 minutes or until tuna is firm and brown on top.

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Ingredients:
SAUCE:
1/2 cup roasted red peppers — 1/2 – 3/4, drained
1 1/2 teaspoons dried dill weed
2 teaspoons garlic — fresh, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup sour cream

TUNA:
2 thick tuna steaks — (1″)
1 tablespoon Olive Oil
1 teaspoon paprika
1 teaspoon chili powder

How to Prepare:
Prepare grill, heat until coals are ash white. Cut each tuna steak into 2 pieces. Combine oil, paprik chili powder in small bowl.
Brush onto both sides of tuna. Place tune on grill. Grill, turning once, until fish flakes easily with fork (8-12 mins). Meanwhile, combine all sauce ingredients EXCEPT sour cream in 5 cup blender or food processor fitted with metal blade. Blend at high speed until smooth (30 seconds). Pour pepper mixture into 1 qt saucepan. Stir in sour cream with wire whisk. Cook over med heat until heated thru, 1-2 minutes. Spoon sauce onto serving plates, top with tuna.

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Topping:
4 ounces cream cheese
1 tablespoon Caeser Dressing (Cardini’s is the BEST! no carbs) Great taste
1 1/2 tablespoons heavy cream

How to Prepare:
Mix ingredients, Bake in buttered Pyrex dish at 350 for 25-30 minutes until set. (With only one egg, it doesn’t set very firmly.)
Top with cream cheese, softened with salad dressing and cream to spreading consistency.

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How to Prepare:
In a small saucepan heat about a half of stick of real butter. Simmer until all melted. Then add about a half of a pint of heavy whipping cream. Bring to a low boil then reduce heat to simmer. Add 4 cloves of garlic and then 2 tsp. of lemon pepper and salt to taste. Add 1/4 cup of Parmesan cheese to liquid to thicken.
Once the consistency has thickened add your favorite seafood…i.e; chopped clams, real crabmeat, lobster or shrimp. Continue to heat thoroughly through your seafood then top with fresh parsley!

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How to Prepare:
Cook sausage. Let cool and cut into bite size pieces. Mix all ingredients in a bowl. Add seasoning to taste.

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Ingredients:
2 cans tuna in spring water
1 dollop of sour cream to taste
1 jar salsa (mild — medium or hot)

How to Prepare:
Mix together and serve over bed of lettuce or use as a dip for celery or pork rinds or just eat it out of the bowl MMMMM tastes like hot shrimp!!

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Ingredients:
salmon filet or steak
cumin seeds — freshly ground
freshly squeezed lemon juice
ground pepper — five spice blend
sea salt
bay leaves (2-3 depending on size)
butter

How to Prepare:
Preheat oven to 375 degrees
Place salmon in a baking dish and brush on melted butter.
Sprinkle salmon with lemon, salt, pepper and cumin until completely covered.
Place two to three bay leaves on top and bake at 375 for 35-40 min.
I’ve found though that with this recipe, the longer you bake the salmon, the more cumin lemon flavour you get.

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Ingredients:
14 1/2 ounces salmon, canned — drain; pick out bones and skin
1 large egg
1 teaspoon Tabasco sauce
3 tablespoons protein powder
1/2 teaspoon salt and pepper
1/4 cup celery — diced fine
1/4 cup onion — diced fine
1/2 cup pork rinds — crush then measure
2 ounces cream cheese — cut into cubes
oil for frying

How to Prepare:
Mix everything well and shape into balls (you may need to add more protein powder if they’re too wet to hold their shape, or a little cream if too dry). Deep fry at 350f for 3-4 minutes or until golden brown. Drain well on paper towels.

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Ingredients:
1 can pink salmon — ( pink is cheaper then red and works great in this recipe)
1 1/2 cup finely crushed pork rinds (make sure after the pork rinds are crushed they make 1 1/2 cups – chop in food processor for best results.)
1 clove garlic — chopped fine
1 egg
2 tablespoons parmesan cheese
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
canola oil for frying

How to Prepare:
Mix ingredients well and form 1 inch balls and deep fry till crispy brown all over.

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Ingredients:
8 ounces spinach
4 eggs
400 grams salmon
4 tablespoons mayonnaise
1 small onion

How to Prepare:
Spinach – fresh or frozen, cook and squeeze out moisture then finely chop. Beat in 4 egg yolks. Whisk the egg whites and fold into the mixture. Place in a swiss roll tin (flat baking tray) lined with non stick baking paper.
Bake at 200c 400f for approx 12 minutes. Turn out and allow to cool.
Mix 400 gms of salmon, cooked fresh or tinned, with 4 tablespoons of mayonnaise and 1 small onion chopped finely. Spread along the
roulade and roll up like a swiss roll. Place back in oven for 15 to 20 minutes.

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Ingredients:
6 ounces tuna in water, canned
4 ounces cream cheese
1/4 cup mayonnaise
2 stalks celery — chopped fine
2 tablespoons onion — chopped fine
1 medium dill pickle — chopped fine
2 tablespoons parsley — minced-if desired
1/2 teaspoon salt and pepper — each

How to Prepare:
Bring cream cheese to room temp to soften then mix all ingredients together well. Just spread 1-2 Tbs in a lettuce leaf for a “quick fix” that’s satisfying You could also stir in 1/4 cup shredded cheddar cheese if you like.

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Ingredients:
2 ounces cream cheese
1/2 teaspoon garlic — (wet is best)
2 tablespoons butter
2 Tablespoons Onion — chopped fine
2 cups zucchini — peeled shredded
1/2 cup grated parmesan cheese
1 pinch salt
1/2 pound small shrimp

How to Prepare:
Melt butter in frying pan. Add onion and cook until clear but not browning. Add garlic, and shredded zucchini . Cook for 2 minutes. Cut cream cheese into small pieces and put in pan, and add parmesan cheese. Add shrimp and salt and cook until shrimp are done.

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How to Prepare:
Preheat the oven to 400 degrees. Spray a baking dish with Pam, or brush with a light coating of oil. Place the fillets in the pan, and sprinkle with a little of the seafood seasoning, then turn over and season the other side as well. Spread each fillet with 2 T mayo (or slightly less to taste, but it should be a fairly thick coating), and sprinkle with 1 T. pecan meal. Bake for approximately 15-20 minutes, or until fish turns opaque and flakes.

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How to Prepare:
Preheat the broiler. Spray a pan lined with aluminum foil with Pam or brush
with olive oil.
Rinse the fish in cold water and cut away any parts with bones.
Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt, pepper, garlic powder and onion powder to taste. Sprinkle each fillet with 3 tablespoons grated Parmesan cheese (or more to taste). Using a knife, place small pieces of butter on the fish (not too close together).

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How to Prepare:
Add salt to beaten egg, mix well. Mix ground flax seeds, onion powder and chili powder. Dip fish into egg, then roll in dry ingredients. Place in foil-lined baking dish. Pour melted butter over fish. Place pan on shelf near top of oven. Bake 10-12 minutes
at 500 F.

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Ingredients:
4 Orange Roughy Fillets
1/2 cup chopped Pecans
2 tablespoons Olive Oil
2 tablespoons lemon juice — fresh or bottled
2 tablespoons Butter

How to Prepare:
Brush fillets lightly with Olive Oil. Take the oiled fillets and press onto the choppped pecans. Place in a heated skillet with the
remaining oil and cook approximately 3 – 5 minutes on each side.
Remove the fillets and place in the oven to keep warm.
Place the the remaining pecans, lemon and butter in the frying pan where the fillets were to make a sauce. Stir the mixture until the
pecans are toasted. Add more butter if you wish. Pour sauce over fillets and enjoy.

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Ingredients:
A nice size salmon fillet w/the skin
Adobo seasoning
Garlic powder
2 pats of butter — (2 to 3)

How to Prepare:
Place salmon fillet on aluminum foil (spray foil with non stick spray. Season fillet with adobo and garlic and place butter pats on top. Pop in the broiler until cooked (usually around 10 min or so).

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How to Prepare:
Cook shrimp and garlic in oil for about four minutes, or until just opaque.
Stir in salsa and remove from heat. Stir in cilantro. Divide into four over proof bowls and sprinkle evenly with cheese.
Place under broiler for 2-3 minutes, or until cheese is brown and bubbly.

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Ingredients:
Black Pepper
Olive Oil
Sesame Oil
Soy Sauce
or
Teriyaki Sauce
How to Prepare:
I made this with Salmon. Rub fish with black pepper. For marinade mix olive oil, a little
sesame oil, and a little soy or teriyaki sauce.
Let fish sit in the marinade at least 30 min and up to two days.
To grill, add a little bit of oil to the pan and heat very hot until starts to smoke. Add fish and grill a 1-2 minutes per side. Longer if you like your fish well done.

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Ingredients:
1 salmon steak — (chopped up)
1 tomato — small
2 ounces feta cheese
1/2 teaspoon garlic salt — (approx.)
1 tablespoon oil
salt pepper
1 tablespoon lemon juice

How to Prepare:
Fry up the chopped salmon with all the flavorings…. then add the diced tomatoes and feta and lemon juice….. and voila!!

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Ingredients:
1 pound sea scallops — fresh
HOT pork rinds — crushed
salt — to taste (optional)

How to Prepare:
Heat oil in skillet. Crush the pork rinds into a fine powder. Add the salt. I do it in a large zip lock baggie. Add the scallops to the baggie and coat really well with the pork rinds. Fry them until they are good and crispy.

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Ingredients:
2 pounds lump crabmeat
1/2 pound cod fillets — fresh
1/2 cup heavy cream — (1/2 to 1)
1 Tablespoon Dijon mustard
2 teaspoons sesame oil
2 Tablespoons parsley — finely chopped
2 Tablespoons chives — finely chopped
2 Tablespoons basil — julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing

How to Prepare:
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4-5 minutes.
Serves six to eight

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How to Prepare:
Combine first six ingredients in a small bowl; mix well.
Let stand at room temperature while preparing fish.
Saute tilapia ( also known as St. Peters Fish) in butter in a large skillet over medium heat for two to three minutes on each side or until fish flakes easily. Transfer to serving plate.
Spoon cucumber mixture over each serving. Serves four.

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How to Prepare:
Cut fish into 2 x 1 1/2 in. pieces. Pat dry with paper towels. Mix powder and salt. Set aside. Mix baking soda and vinegar. Stir vinegar mixture and water into powder mixture, beat until smooth. Dip fish into batter, allow excess to drip off into bowl.
Fry for about 3 minutes. Drain on paper towel. This will coat a pound of cod or other lean fish fillets.

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Ingredients:
2 185 g Tuna in oil
2 ounces cheddar cheese — finely grated
2 teaspoons soy sauce
2 egg yolks
2 tablespoons spring onions — chopped
chopped coriander/oregano/basil – whatever works for you -

How to Prepare:
Drain tuna and flake into a bowl, add all ingredients and mix well. Either leave for a couple of hours (really brings out flavours) or preheat oven to medium-high heat, lightly grease a baking tray and using fingers either pat and roll mixture into two equal patties or make little bite-sized balls. Place on baking tray an inch or so apart. Bake for approx 20 mins until browned and sizzling.

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Ingredients:
1 pound Cooked Shrimp – Defrosted
3 ounces Butter
2 teaspoons garlic — chopped – to taste
2 handfuls Pork Rinds

How to Prepare:
Whiz the pork rinds in a food processor until the consistency of
breadcrumbs. Set aside.
Remove the tail shells from the shrimp. Set aside.
Place the butter and garlic in a pan suitable for frying/baking and saute the garlic until its starts turning clear – be careful not to burn it or it will taste bitter. Add the shrimp and saute on medium heat for about 5 minutes.
Top the shrimp with the crushed pork rinds. Place the pan under the broiler for 3 or 4 minutes or until the pork rinds get crisp and brown(er).

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Ingredients:
Any Shellfish

How to Prepare:
Start with a can of chicken broth. Throw in your favorite shellfish (crab,
shrimp, clams, oysters, etc), a can of mushrooms, a handful of chopped dill,
some coarsly ground black pepper and about 3 Tablespoons of butter.
Simmer till everything is cooked and the flavors have blended. Pour in a
pint of heavy cream. Bring to a simmer, remove from heat and serve.
You can knock this out in about 15 minutes and it’s great on a cold
day.

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Ingredients:
12 dover sole fillet
1 pound cooked shrimp — salad size
1 can lump crab meat
3 tablespoons butter
1/2 cup green onion — chopped
1 clove garlic — or more to taste
1/2 cup Parmesan cheese
1 dash black pepper — to taste
1 dash salt

How to Prepare:
Heat oven to 375 degrees.
Lay the sole in a baking dish and sprinkle with salt — let sit while preparing the filling.
In a skillet, melt butter and saute onions & garlic until soft.
Add shrimp and crab meat and heat through. Add black pepper to taste. While that is heating, drain any liquid off the fish fillets.
Add Parmesan cheese to the shrimp/crab mixture and stir until melted.
Then drop tablespoon-size portions of the shrimp mixture onto the fish fillets and roll up (you can secure with a toothpick, but I just arrange it so that the “seam” is at the bottom.)
Arrange the fillets in the baking dish as far apart from one another as possible. If there is any shrimp mixture left after filling all the fillets, spread it over the top of the fish
rolls. Then, if you wish, sprinkle a little more Parmesan over the top. (I also added a little paprika for color.)
Bake uncovered for 35-40 minutes or until fish is flaky.

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Ingredients:
1 pound crab meat — back fin or lump blue
2 eggs
2/3 cup mayonnaise
1 tablespoon prepared mustard
2 teaspoons salt
2 teaspoons pepper
Old Bay Seasoning (add to your taste like about 3 tbsp)

How to Prepare:
Preheat oven to 350 degrees, lightly grease a glass pie plate or 8×8 pan Put crab meat in a large bowl and check carefully for cartilage. Be careful not to break up the lumps.
Set aside In another bowl, mix mayonnaise, melted butter, eggs, salt, pepper and Old Bay. Stir this together until will blended.

Pour the mayonnaise mixture over top of the crab meat. With a rubber spatula carefully fold this into the crab meat, till well distributed.  Again, being careful not to break up the lumps.
When you have well mixed the crab and mayonnaise mixture, transfer to the lightly greased glass pie plate or 8×8 glass baking dish. Bake until golden and bubbly.

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Ingredients:
1/2 pound lobster meat
1/2 pound crab meat
1/2 pound sea scallops
1/2 pound jumbo shrimp
1/4 cup heavy cream
1 tablespoon old Bay Seafood seasoning
salt/pepper
dry sherry
1/4 cup mayonnaise
1/4 cup flax meal Parmesan cheese
fresh lemon juice

How to Prepare:
Chop up the lobster meat and scallops to about 1/4 inch in size, de-shell the crab and de-vein the shrimp. Saute the scallops in butter and salt/pepper until transluscent…add to the rest of the seafood into a large bowl. Add enough mayonnaise (approx 1/4 cup) to the seafood mixture to just make it a littl wet. Add a approx. 1 TBS of seafood seasoning and the juice of one lemon to the seafood mixture as well….sprinkle 1/4 of flax meal and 1/4 of heavy cream, along w/ a squirt of dry sherry to taste…mix all of this together in a large bowl. Put the mixture in a large casserole dish so that it sits approx. 2 inches deep. sprinkle the casserole with Parmesan cheese and a little paprika to taste. Bake at 400 for approx 35 minutes or until Golden.

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Ingredients:
Fish of your Choice.
Eggs
Parmesan Cheese

How to Prepare:
1. Select a type of fish you enjoy. I use Red Snapper.
2. Debone it thuroughly.
3. Cut into small chunks.
4. Soak small chunks in beaten eggs.
5. Roll fish in grated Parmesan cheese.
6. Deep fry until done. (with Red Snapper it’s about 8 minutes)

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Ingredients:
2 large onions — sliced
1 1/2 pounds shrimp
2 tablespoons olive oil
salt and pepper — to taste
2 tomatoes — ripe, peeled, seeded and chopped
1 red bell pepper — or yellow, chopped
1 tablespoon minced garlic
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon ground turmeric
1/2 teaspoon fenugreek seed — ground
ground red pepper — to taste

How to Prepare:

Place onions in a large, heavy saucepan or large, deep skillet:
Cover and cook over med-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 min.

Meanwhile, peel shrimp

Simmer the shells in just enough water to cover for 10 min. Strain and measure 1 c. stock (save rest for thinning it out later)
To the onions add olive oil salt and pepper Increase heat to med and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart. Add the shrimp stock along with all other ingredients except shrimp.

Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixture is very sauce like. Taste-adjust seasonings. Stir in the shrimp and cook until pink and firm, 3-4 minutes. Garnish with cilantro.

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Ingredients:
1 pound red snapper — fillets
1 pound shrimp — peeled and cleaned
1/2 cup finely chopped green onions
1 clove garlic
1/2 cup protein powder — plain flavor/may need more or less
1/4 cup heavy cream
1 large egg
1/2 teaspoon salt and pepper — each
oil for frying

How to Prepare:
In a food processor, finely chop everything except the oil and protein powder. Stir in powder until the mixture can be formed into firm balls (your choice on size- large marble to golf ball size).

Heat oil to 350 in a deep fryer. Fry balls for approximately 5-6 minutes or until nicely browned. Drain well on paper towels.

Oriental type dipping sauce:
2 tablespoons dijon mustard
1/4 cup mayonnaise
2 tablespoons soy sauce
1 tsp hot pepper sauce(more or less to taste).

Mix Well

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How to Prepare:
In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt, and pepper; process until smooth.
Transfer to a medium bowl; stir in crab meat, tomato, chives, and parsley until well blended.

Shape and flatten into 8 3-inch round cakes.

In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown. Drain on paper towel.

Makes 4 servings.

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Ingredients:
1/4 pound bacon — fried, drained and crumbled
1 can clam, canned — drained, minced or chopped
1/2 cup shredded sharp cheddar cheese
2 tablespoons lemon juice
1 dash garlic powder
1 dash parsley flakes

How to Prepare:
Mix above ingredients. Form into small balls and press into clam shells. Sprinkle top w/ paprika. Bake 350 for about 20 minutes.

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Ingredients:
1 red chili pepper
150 grams shrimp — (150 to 200)
1/2 lemon — juiced
2 cloves garlic — chopped
2 tablespoons Butter
Salad to serve with extra-virgin olive oil

How to Prepare:
Chop the chili and fry gently in butter for a minute or two. Add the prawns and garlic and cook on a high heat for 3-4 minutes until prawns are cooked.
Add lemon juice and cook for a further 30-60 secs.

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

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

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Ingredients:
1 large salmon fillet — with skin
salt/pepper
hot pepper oil
cedar planks

How to Prepare:
For the cedar planks: I buy a 8′ plank that is 8″ wide and 1″ thick. You MUST buy “Untreated Cedar” planking. Have the lumber yard cut the plank into 10″-12″ pieces.

Soak one of the cedar plank pieces in water for at least 2 hours (do this in anything but your kitchen sink!) Place the salmon fillet skin side down on the plank, brush liberally with hot pepper oil, then salt and pepper to taste.
Place the plank on a hot grill and reduce heat to medium. Grill for about
15-20 minutes (depending on thickness of fillets and how well done
you like it). DO NOT FLIP/TURN THE FISH!

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Ingredients:
1 tablespoon olive oil — or canola oil
4 tuna steak — or salmon
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup fresh basil leaves — loosely packed
1 medium tomato — chopped
1/4 cup shredded mozzarella cheese

How to Prepare:
In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from heat for 2 minutes or until the cheese is melted.

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Ingredients:
1 pound sea scallops — bay scallops are too small
1/2 pound bacon — (1/2 to 3/4)

How to Prepare:
Preheat oven to 450*. Rinse your scallops in cold water. Cut your bacon into three sections. Wrap a piece of bacon around each scallop. Secure bacon together with a toothpick. Place on a baking sheet. Bake until your bacon is brown and crispy (Not too crispy though)

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Ingredients:
1 1/2 Cups Heavy Cream
1 pound fresh salmon
2 tablespoons salmon cream cheese
Asparagus

How to Prepare:
Cook Salmon until barely done. Put Cream in pan and heat, add cream cheese, cook until melted. Add flaked (or chunked fish) Heat through until sauce has thickened. Pour
over cooked Asparagus. I prefer my asparagus steamed and not soggy but cook to your preference.

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Ingredients:
1/4 cup butter
1 teaspoon dried parsley — flakes
2 cloves garlic — crushed.. I used garlic salt to taste
1 teaspoon dried anise
1/4 teaspoon ground pepper
12 jumbo shrimp

How to Prepare:
Melt butter in skillet, add parsley, garlic, anise and pepper. Melt and set aside. Clean shrimp, place between paper towels to dry. Just before you are ready to serve dinner, reheat butter mixture, add shrimp, cooking for 2 minutes on either side.

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Ingredients:
2 cans red salmon
1 – 1/2 c. finely crushed pork rinds (divided)
1 clove garlic, minced
2 large eggs
4 tbsp. Parmesan cheese
1/2 c. heavy whipping cream
1 tsp. Worcestershire sauce
2 tbsp. unsalted butter
2 tbsp. canola oil

How to Prepare:
Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Set aside.

In another bowl, combine the garlic, eggs, cheese, cream and Worcestershire sauce. Fold these ingredients into the salmon with a rubber spatula.

Fold in 1/2 cup of the crushed pork rinds. Place the remaining cup of pork rinds on a dinner plate.

Form the salmon mixture into 8 patties. Carefully coat them with the pork rinds.

Refrigerate, loosely covered, for 1 hour.

Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon patties, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and add more butter or oil to the skillet if necessary.

Remove to paper towels to drain.

Serve with a mixture of mayonnaise and Dijon mustard for dipping.

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Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. Traditional style ceviche was marinated up to 3 hours. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.

Serves: Depends on how much shrimp you use
Effort: Easy

Ingredients:
Shrimp (raw)
cilantro
onion
tomato
Lime juice (fresh)
salt
pepper
garlic
Jalapenos (optional)

How to Prepare:
Peel and wash shrimp. Dice all veggies and drop in same bowl with shrimp. Add lime juice
and add seasoning- salt, pepper, garlic powder to taste. Let sit for 10 to 15 minutes and when shrimp is pink, ready to eat!

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Ingredients:
1 lb cooked shrimp (chopped)
2 chopped scallions
2 slices ginger root (chopped)
A dash of 5 Chinese spice powder
Round Wonton Wrappers
good quality chicken broth seasoned with ginger and a little garlic
chopped parsley

How to Prepare:

Mix shrimp, scallions, ginger root and spice powder. Place a teaspoon on one moistened wrapper and seal useing a second wrapper. Steam dumplings until done in steamer. Cool slightly add to prepared broth.

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Ingredients:
2 Pounds of Mussels
1 tbls spoon of butter
squeeze of lemon or lime
2 cloves of Garlic minced

How to Prepare:
Sort your Mussles, If a Mussle is wide open it is bad and must be tossed, a little open is ok.. if you squeeze it shut and it stays shut.. (when in doubt toss’em)

To steam your mussels you just put a little water in a big pot and bring it to a boil dump in the mussels and cover for about 2 – 5 mins, they are done when they are wide open and white/solid looking on the inside. Remove mussels from heat and start pulling them from thier shells. Remove any debris like seaweed or whatever that might be inside.. in a bowl melt the butter and garlic in the microwave for 45 secs pour over your mussels squeeze a little juice
on em and ENJOY!!!…

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Ingredients:
2 cans tuna fish
1/2 can fried onions
salt and pepper to taste
1 egg
1/2 stick celery finely chopped
soy sauce or Asian dressing (optional)

How to Prepare:
Mix ingredients, shape into patties and fry in pan with olive oil until browned.
Drizzle with a little soy sauce or Asian dressing if desired.

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Ingredients:
1/2 Lemon
Pinch of Salt and Pepper
1 1/2lbs. Fresh Salmon Fellet
1 can of Mexican Rotel
1/2 cup Mayo

How to Prepare:
Mix mayo and Rotel.
Rub the Salmon with salt, pepper, and lemon.
Coat both sides of Salmon with mixture and place in preheated skillet. Scope the rest of the mixture on top of the fish. Cook for
3-6 minutes on each side or until done.

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

How to Prepare:
Mix all ingredients in a bowl and let set in the frig for 1 hour. This lets all the flavors intensify. Place the salmon on a sheet of aluminum foil, skin side down, take the mixture and cover the salmon completely. Rap the foil so it is sealed and leaves a pouch for the salmon to steam.
Place in a preheated (350 F) and let cook for approximately 35-45 minutes, depending on the thickness of the salmon.

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Ingredients:
2 pounds of halibut, cut into pieces
1 cup of chicken broth
2 tablespoons of chopped parsely
1 teaspoon of tarragon or dill
1/2 cup of grated cheddar cheese
1 egg white, beaten until foamy

How to Prepare:
Preheat oven to 400. Into an oven-save dish, arrange halibut pieces. Pour in chicken broth; sprinkle fish with parsely and tarragon or dill. Bake in preheated oven for 10 minutes; throw away excess liquid.

Preheat broiler.

In a bowl, fold grated cheese into beaten egg white. Spread cheese mixture over halibut pieces.
Broil until golden.

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Ingredients:
2 tilapia (cod, scrod, or sole will also work) fillets
2/4 bags pork rinds
1 tbsp bacon bits
1 tbsp Parmesan or Romano cheese
1 tbsp onion flakes
1 tsp garlic powder
salt and pepper to taste
1 tsp old bay seasoning
1 tsp cayenne or chili pepper
6 slices garlic and herb cheese (fried crispy)
2 eggs
Enough equal parts olive oil and butter to fill pan 1 cm

How to Prepare:
Blend 3/4 bag pork rinds, 1 tbsp bacon bits, 1 tbsp Parmesan or Romano cheese, 1 tsp garlic powder or chopped garlic, 1 tbsp onion flakes, salt, pepper, old bay, cayenne or chili powder, and crushed fried garlic and herb cheddar cheese in a food processor until you have a fine powder. Dip tilapia (my favorite, but cod, sole, or scrod works just as well) fillets in an egg wash (beaten eggs) and then coat thoroughly with “breading.” fry in a large iron frying pan in olive oil and butter (about 1 cm) until golden brown. this “breading” tastes just like bread crumbs only ten times better.
Fried cheese
Simply slice your favorite cheese fairly thin, throw it on a hot griddle with some butter, and cook to desired browning level. these are delicious dipped in ranch dressing.

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Ingredients:
2 5-6 oz Tilapia fillets
2 T ground flaxseed (I run mine through a coffee grinder)
4 T butter
2 T olive oil
2 cloves garlic
2 T finely shredded Parmesan.
sea salt
white pepper

How to Prepare:
In oven and stove safe pan or dish, heat butter and olive oil over medium high heat. Press 2 cloves garlic (or mince) and add to butter/oil. Saute until garlic is soft but not brown. Rinse and dry tilapia filets. Salt and pepper filets as you wish. Place filets in pan, spooning garlic butter oil mixture over them. Cover and cook over medium heat until fish flakes easily with a fork–about 4 minutes. In a small bowl, combine flaxseed, parmesean, and salt and pepper to taste. Cover tops of filets with flax mix, about 2 T on each. Spoon some of the butter/oil over topping to moisten. Place under broiler to brown for about 2 to 3 minutes. I like to serve with baby spinach and Light Italian Dressing (0 carbs for the dressing!).

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Ingredients:
2 eggs
1/2 C mayo
1/2 C half and half
2 Tbs. soy flour
Salt and Pepper
1 C grated mozzerella
1 C grated cheddar (or other)
1/3 C green onion, chopped
6 oz. crawfish tails

How to Prepare:
Blend left column ingredients with beater or blender. Stir in remaining ingredients (roughly chop tails). Pour into buttered pie dish. Bake at 350 for approx. 40 min.

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Ingredients:
3 pounds Maine lobster meat, cooked
1 small bell pepper, finely diced (1/2 c= 4.8g)
1 tablespoon chopped canned pimiento (about 1g)
1/3 tablespoon dry English mustard
1/2 tablespoon salt
1/4 teaspoon white pepper
1 or 2 dashes cayenne pepper
2 eggs
1/2 teaspoon Worcestershire sauce (.5)
1/2 cup mayonnaise (and extra for spreading)(about 4.5)
paprika

How to Prepare:
Preparation:
Remove any bits of shell from the lobster meat and set aside. Combine the rest of the ingredients and mix. Fold in the lobster meat.
Divide among four small ramekins/gratin dishes or baking shells. Lightly spread a coating of mayonnaise on top and sprinkle with paprika. Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns. Serve hot or cold.

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Ingredients:
1- 7 oz. cana tuna, drained
1/2 cup wheat bran
1/2 cup diced celery
2 tbsp minced onion
1/3 cup mayo
2 tbsp low carb ketchup
1 tsp lemon juice

How to Prepare:
Mix all ingredients and form into 4 patties. Spray frying pan with pam and cook like a hamburger until browned on both sides.

Per burger: 153 calories, 3 g fat, 6.5 carb, 3 g fiber, 3.5 net carb, 9 protien

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How to Prepare:
Saute all seafood in pan with butter until done, add heavy cream, enjoy!!!!! TIP- the longer it sets the better it tastes. add salt and pepper as you like.

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Ingredients:
2 Slices Cheeters Brand Cinnamon Bread
1 Large Egg
3/4 cup Heavy Cream
Pumpkin Pie Spice (to taste)
1/2 teaspoon Splenda or Stevia

How to Prepare:
Break up cinnamon bread into large custard cup. Combine egg, cream, spice and Splenda, pour over bread pieces. Place in refrigerator, for 1 hour at least. Microwave, for 2 minutes or until puffy, slightly over the top of dish.

NOTES : Counts for bread and pumpkin pie spice not included in totals.

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Ingredients:
2 cups heavy cream
4 egg yolks
Stevia or Splenda to taste

How to Prepare:
just a teeny bit (***the real recipe only calls for 3 t sugar, so this is not a sweet pudding) Heat cream over med-low heat (you do not want to scorch or boil any of this!) Beat egg YOLKS for several minutes until foamy lemony looking. Add the artificial sweetener & beat that in, Add half of the hot cream to the yolks and beat in
Add back to cream in pan TURN heat DOWN and cook til thickened (should take up to five minutes) remembering not to let this boil.

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Ingredients:
2 cups heavy cream
2 egg yolks
cocoa and Stevia to taste (or other flavorings/sweeteners)

How to Prepare:
Whisk together over med heat until boiling. Remove from stove, beat with beater, and add xanthan gum by the 1/2 tsp, shaking it in gently while beating until it thickens. YUM! This can also be chilled overnight and then put into ice cream maker to make a yummy ice cream with no milk.

NOTES : Counts for cocoa and Stevia not included in totals.

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Ingredients:
8 ounces cream cheese
1 pint heavy cream
2 tablespoons sugar free peanut butter
1 package sugar free instant pudding mix — chocolate

How to Prepare:
Mix ingredients start by mixing heavy cream and cream cheese together, then add the rest. It helps to microwave the cream cheese for about 15 to 30 seconds to soften it up a bit and reserve some of cream to mix the pudding in and add to the rest. Spoon onto a cookie sheet (parchment paper) or use a pastery bag or ziploc bag with corner cut off. They come out like Hershey kisses.

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How to Prepare:
Place first 5 ingredients in blender and whip for 3-4 minutes. Pour into a glass baking dish or individual oven safe dessert bowls, sprinkle with cinnamon or nutmeg or both. Bake @ 350 for 40-45 minutes or until set. Chill 1 hour and serve. This makes a great dessert as well as breakfast (eaten warm).

NOTES: Counts for cinnamon or nutmeg not included in totals.

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Ingredients:
For the base: 2 shots espresso (decaf is OK!) — (2 to 3)
2 packets sweetener
For the topping:
Whipped cream or — better yet, clotted cream
sweetener — if the cream’s not sweetened
4 raspberries — (4 to 5)

How to Prepare:
Mix sweetener into espresso. Stir in 2 ice cubes to cool it and make it a bit more palatable!
Put in freezer
Every 30 minutes or so, stir with a fork and break up the ice that’s forming. After about 2 hours of this, it’ll end up a fine grainy slush.

For the topping, smoosh up the raspberries and mix the sweetener into the cream. Top generously.

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Ingredients:
1 egg
1/4 cup whole milk ricotta cheese
2 tablespoons flax meal
dash nutmeg
dash salt substitute
2 tablespoons DaVinci French Vanilla syrup
water
2 tablespoons heavy cream

How to Prepare:
In microwavable cereal bowl, beat one egg with fork. With fork, beat in ricotta. When well blended, add flax meal, nutmeg, salt sub, and syrup. Add water one
tablespoon at a time to desired consistency (I used 2 and it turned out well).
Microwave on high 2 minutes. Stir and top with desired amount of butter and heavy cream.

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Ingredients:
8 ounces cream cheese — softened
1 1/2 cups heavy cream
1/2 package sugar free instant pudding mix — vanilla
4 stevia packets
2 cups fruit flavored extract

How to Prepare:
Whip together and spoon into cake decorating bag with large tip, or use a baggie and cut one corner off the bag. Make plops about cookies size on wax paper lined cookie sheet. Freeze then transfer to container and keep in freezer. Makes 30.

NOTES : Counts for fruit flavored extract not included in totals.

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Ingredients:
1 pint Heavy Cream
1 box sugar free jello — any kind

How to Prepare:
Make Jello Like on Box,Whip Heavy Cream And Jello Together and Put in ice box for 3 to 4 hours
NOTES: Counts for jello not inlcuded in totals.

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Ingredients:
4 Egg whites
1 1/2 cup of splenda

How to Prepare:
Beat the egg whites for about 6 minutes on hi with a blender or very fast by hand, add the splenda really slow.
In a non stick pan put little pieces of that mix and bake at 180C (350f) until they are golden brown.

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Ingredients:
4 oz cream cheese
2 oz almonds
1-2 packets artificial sweetener
2 Tbs heavy cream

How to Prepare:
1. Mix cream cheese, artificial sweetener, and cream together.
2. Mix in almonds.
3. Wet hands
4. Break off marble size amount and roll into balls.
5. Refrigerate.

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Ingredients:
Heavy Cream
Artificial sweetener packets
Kool-Aid

How to Prepare:
First whip the cream to peaks. Then add kool-aid and sweetner to taste.
What taste extremely good is something called “Ice blue raspberry lenonade” and watermelon cherry combinations.
Freeze. May need to thaw in refrigerator or a few seconds in the microwave after a couple days.

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Ingredients:
1 8 oz package of cream cheese
1 cup slice almonds
1 1/2 tsps of Cinnamon
5 Splenda packets

How to Prepare:
Lay almonds slices on a cookie sheet and toast in a 350 degree oven for 5-7 mins. Remove and let cool. combine almonds, cinnamon and splenda in a bowl and mix well. Using a melon baller or small spoon take a glob of cream cheese and roll it in the dry mix, pressing the almonds in until they stick and glob is completely covered… store in refidgerator in a tight container or covered in plastic wrap.. 1 pack of cheese makes about 10-15 snacks depending on how big you make em.. You could also make a large nut log for the holidays by adding the sweetener and cinnamon to the cream cheese and just covering the whole lump in the nuts and then just slice it to serve it!

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Ingredients:
8 oz. cream cheese
1/2 ripe banana
1 1/2 tbsp. water
6 packets Splenda
1 1/2 tsp. unsweetened cocoa
1/4 tsp. banana flavored extract (optional)

How to Prepare:
Beat banana into cream cheese with 2 packs Splenda, 1/2 tsp. of the unsweetened cocoa and banana flavored extract if using. Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese. Freeze for 30 minutes in a single layer on wax paper. Mix remaining Splenda and cocoa. Place in a gallon sized zipper bag and add frozen cream cheese balls. Shake gently to coat.
Store in refrigerator in a single layer to prevent sticking.

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Ingredients:
6 Ready made Crepes
Redi-Whip Cream Cheese
Nuts (optional)

How to Prepare:
Spread cream cheese over a Crepe and top with Redi-Whip and nuts if desired.

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Serves: 6
Carbs Per Serving: 6 grams carbs
Prep Time: 15 min
Effort: Easy

Ingredients:
1 packet gelatin
1/4 cup water
Another 3 Tablespoons water to dissolve gelatin
1/2 tsp Almond Extract
2 cups heavy cream
1/4 cp Splenda or Stevia
1 Tablespoon lime juice
2 Tablespoons grated lime peel (optional)

How to Prepare:
Although panna cotta translates as “cooked cream,” in fact, you heat the heavy cream only long enough to dissolve the gelatin.

1. Set out six 6-oz dessert cups. (Can use dessert molds, but cups are easier.)
2. In a 1/4 cp measuring cup, add the 3 Tablespoons of water and sprinkle the packet of gelatin over the top. Mix. In 5-7 minutes, the gelatin will be softened.
3. In a medium saucepan, combine heavy cream, 1/4 cup water, sugar substitute, lime juice, and optional grated lime peel. Stir occasionally until starts to steam- do not boil!
4. Remove from heat, stir in the gelatin mixture, and mix well.
5. Divide mixture among the six dessert cups or molds.
6. Chill until firm (about one hour). Serve with optional lime peel garnish.

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