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!

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:
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 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:
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.

How to Prepare:
Preheat oven to 350 degrees. In a bowl, mix soup mix and cream. In a casserole dish sprayed with cooking spray (for easy clean up), combine pork and mushrooms. Pour cream mixture over pork and mix well to combine. Cover with foil and bake for 25-30 min or until cooked through. This is wonderful and you could probably try this with beef or chicken. Enjoy!!!!!!

How to Prepare:
Put hocks in a large kettle and cover with water. Bring to a boil, reduce heat and simmer 20 minutes or until the meat starts falling off the bone. Remove the hocks and let cool. Add the remaining ingredients to the water and cover. (You want the cabbage covered at least 3/4 of the way with broth – so add more water if necessary to get this level.
You can add 2 cans chicken broth at this time if you want this for soup. Simmer over low heat until cabbage is tender (about 20 minutes).
When cooled enough, cut the meat off the hocks and add back to the pan of simmering cabbage. You can serve this drained or with the broth as a soup. It makes a lot and it freezes well.

Ingredients:
2 packets Low Carb Tagliatelle pasta
1 cup celery — chopped
1/3 cup onions — chopped
1 (10 3/4 ounce) can cream of mushroom soup, condensed
3/4 cup heavy cream
1 (9 1/4 ounce) can tuna in water, canned
2 tablespoons butter
3 tablespoons Parmesan cheese

How to Prepare:
Cook the pasta according to the directions on the package but remove after 5 minutes instead of 6. Drain and set aside. Meanwhile, preheat the oven to 375 degrees. Place the butter in the sauce pan and let melt. Add the celery and onions. Cook and stir over medium heat until tender. Stir in the condensed soup and cream. Then gently stir in the pasta, tuna and Parmesan. Transfer the mixture to a 1 1/2-quart casserole dish. Bake for 25 minutes or until heated through.

Ingredients:
Olives
Sour Cream
Liptons onion soup mix

How to Prepare:
Use the lowest carb sour cream at the store, and add less than half a packet of Lipton’s onion soup mix. Then take large olives and fill with the mixture. 3 olives fills you up and tastes great. You can also dip your pork rinds in it.

Ingredients:
1 can – Whole Baby Corn in a can

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients:
2 Cups Fresh Broccoli
1 Pint Heavy Cream
10 TBS Shredded Cheddar
1 Can Cream of Chicken Soup (Campbells is what I use)
1/2 Stick Butter
Salt and Pepper to taste

How to Prepare:
Boil (or Steam) Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the
soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt and pepper to taste.

Ingredients:
Chicken or Vegetable Bouillon
2 eggs (whites only)
Parmesan Cheese

How to Prepare:
Prepare Bouillon as directed on label. While bringing to a boil add 2 egg whites.Serve with a healthy portion on Parmesan cheese on top.

Ingredients:
6 – 8 chicken legs
3 cups of hand cut cabbage
1/3 green bell pepper
1 small onion
3 TBS of Pace Picante sauce
*1/2 lime, cheese, avocado – Optional

How to Prepare:
Place the chicken at the bottom of the crock pot. Then put in cabbage and onion.
Place the green pepper (sliced) and sauce on top. Add at least 4 cups of water. (salt and pepper to taste)
Cook on high for about 1-1/2 hours and then low for another 1-1/2 hours. Check that chicken does not overcook. When ready serve, top each serving with diced Mozzarella, lime or avocado.
Sooo good!

How to Prepare:

1. Beat your egg into a seperate cup before you start.
2. Put water in an bowl and add your Boullion cube.
3. When the mixture starts to boil(allow it to REALLY boil)add the egg with a fork and allow it to drizzel in the boiling water.
4. Turn the heat off (you may have to break apart the egg when done)
5. Let cool
6. Serve and enjoy

Ingredients:
2 Turkey Legs
2 quarts water
2 bay leaves
1/2 tsp Ginger
1/2 tsp Poultry Seasoning
1/4 tsp celery seed
Celery Bottom and center chopped fine
2 TBLS of Onion
1/2 bag frozen green beans
1 yellow squash
1 can tomatoe sauce
1 can stewed tomatoes

How to Prepare:
In large soup pot Boil Turkey legs in water bay leave ginger poultry seasoning and celery seed celery parts and onion for about 2 hours or until meet is falling off bone. Make sure no bones are left and put all meat back in pot. Add remaining ingredients and simmer for 1/2 hour and soup is on.