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:
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 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:
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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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:
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:
3 eggs
2 packets sweet n low
2/3 cup pumpkin
1/2 t. ginger
1T. cinnamon
1T. baking powder
1T. baking soda

Filling:
4 oz. cream cheese
2T. butter
2 packets sweet n low
1t. vanilla
1T. heavy cream

How to Prepare:
Bake for 15 minutes at 350.
Beat eggs for 5 minutes. Add remaining ingredients and mix. Spread onto a well greased sided cookie sheet. The layer of batter will be very thin. Remove and let cool. Turn out on a couple of paper towels doubled. (I used an egg turner to loosen from the pan) Roll up in the paper towels. Lay aside. Beat cream cheese and butter until smooth. Add remaining ingredients
and beat until blended.

Unroll the log and spread on the filling. Roll back up without the paper towels. Refrigerate for at least a half an hour. Start at the end and cut into app. 1/2 ” sections as much as you want at that particular time. Will look like a pinwheel.

Vary by adding adding pecans. (sprinkle over batter before baking).

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

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

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

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

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

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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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Ingredients:
1 bag frozen chicken wing pieces, defrosted
1 bottle Texas Pete (your favorite will do) Buffalo Style Chicken Wing Sauce
1/2 stick butter
Ranch or Bleu Cheese dressing
Celery
Oil for deep frying
Salt and pepper

How to Prepare:
Heat your oil in either a deep pot or a fryer to 375. Salt and pepper your wings and fry in batches (usually 5-6 pieces) until the skin is crispy and well browned (about 12 minutes). Remove from oil and drain on cookie cooling rack. Repeat until all wings are cooked.
Meantime, in a saucepan, melt the butter and pour in 1/2 jar of the wing sauce. When the wings are finished, place them in a large bowl and toss with the sauce. Serve w/celery and ranch or bleu cheese dressing.

I hope you enjoy this one.

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