Notes:
like tacos ? counting carbs ? cant have nacho’s or a taco shell . try this

Servings: 1

Ingredients:
low carb tortilla shell ( I BUY MINE AT WALMART , THEY ARE BY THE BISCUITS )
taco sause
hamburger
olives
mexican cheese
lettuce
tomatoe
sour cream

Directions:
take your "shell" lightly cover in taco sause ( for the "pizza" sauce ) add hamburger olives and cheese , bake at 425 for about 10 minutes . let it cool . after its cooled , add your shredded lettuce and diced tomatoes on top of it . finally add a little more taco sause on top of that and some sour cream……. YUMMY

TAKE AWAY ANY INGREDIENTS THAT YOU DONT LIKE !

Submitted by:
Dr Marc

Notes:
You may have had this one before, but I love it!

Servings: 8

Ingredients:
1 brick of lowest carb cream cheese

1 tub of lowest carb cool whip

1 cup of splenda

Directions:
Mix everything together well, put into a pie pan or dish, put in the fridge and let it set up.

You can also put it in a pie crust, or add fruit or some choc syrup to mix, to spice it up.

Submitted by:
Dr Marc

Notes:
BROCCOLI QUICHE Recipe

Category: Low Carb Diet Recipes

Notes:
Quick and easy breakfast

Servings: 6

Ingredients:
10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper

Directions:
Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes 6 servings
Can be frozen

Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Servings: 6

Ingredients:
10 ozs Frozen chopped broccoli, cooked and well drained
8 ozs Cheddar Chesse, Shredded
2 Ozs Onion, Chopped, about 1/3 cup
6 eggs
1cup heavy Cream
Salt & pepper to your likeing

Directions:
Spray a large glass pie plate. Put the broccoli, onion, and cheese in bottom of the plate. Beat the eggs, then wisk in cream, salt and pepper. Pour evenly over the cheese. Bake at 350 degrees for 35 to 45 minutes, until a fork comes out clean. Let stand 1o minutes before cutting.

Submitted by:
Teresa

Notes:
New recipe I am going to try out tonight, not too bad for you either

Servings: 5

Ingredients:
1 1/2 pounds chicken breast, halved
8-12 pieces bacon half cooked
2 tbs olive oil
1 clove garlic, minced
2 tbs chopped onion
2 tomatoes, sliced
1 bunch thyme, but I am using Cilantro

Directions:
*Pre-heat oven to 400
Working on a sheet pan, coat chicken breasts pieces in olive oil and minced garlic, sprinkle wth salt and pepper (and any other seasonings you prefer on your chicken). Place a slice of tomato over each piece of chicken, sprinkle over chopped onions. Then take two pieces of bacon, wrap them over chicken and tomato by forming an X with the bacon.
Arrange chicken an inch or so apart, bake for 35 to 40 minutes and enjoy

Submitted by:
Leah

Notes:
Low carb Mexican

Servings: 4

Ingredients:
4 boneless chicken breasts
Seasonings of your choice
1 tablespoon butter
1 small onion, chopped, 2 1/2 ounces
4 ounce can mushrooms or 1/4 pound fresh mushrooms, sliced
4 ounce can chopped green chiles
4 ounces pepper-jack cheese, shredded

Directions:
Flatten and season the chicken breasts; grill and keep warm. Meanwhile, in a small skillet, sauteé the onions and mushrooms in butter until the onions are tender. Stir in the chilies. Place the chicken pieces on a baking sheet or in a shallow baking pan. Top with the mushroom mixture, then with the cheese. Bake at 350º about 5-10 minutes until the cheese has melted.

Per Serving: 224 Calories; 8g Fat; 32g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Submitted by:
Dr Marc

Notes:
Substitute for rice

Servings: 6

Ingredients:
10 ounces fresh cauliflower, grated, 1/2 medium
1 small onion, slivered, 2 1/2 ounces
2-3 tablespoons butter or oil or a combination
1/2 cup salsa
1/8 teaspoon garlic powder
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1/8 teaspoon granular Splenda

Directions:
In a very large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Submitted by:
Dr Marc

Notes:

Servings: 20

Ingredients:
5 lb Turkey, fryer/roaster, breast, with skin, raw
1 pinch salt and pepper (to taste)
1/3 cup honey
3 tbsp dijon mustard
1 1/2 tsp ground rosemary

Directions:
1 Preheat oven to 325 degrees F. Remove the skin from the turkey breast and discard.
2 Place the breast in a roaster pan, and season with the salt and pepper. In a small bowl, combine together the honey, Dijon mustard, and rosemary.
3 Pour half the glaze over the turkey breast, and bake uncovered for 2 hours or until the thermometer registers 170 to 175 degrees F. in the thickest part of the breast.
4 Add a little water to the bottom of the pan, if needed.
5 During the final 15 minutes of baking, brush the remaining glaze over the turkey breast.

Submitted by:
Dr Marc

Notes:
This is a fairly simple but very tasty, spicy chicken in Jamaican style using easy-to-find mainland ingredients. The serving sizes are not large but they are very flavorful. Tastes great served with rice and veggies. I got this from AllRecipes once again.

• Calories: 197
• Total Fat: 2.7g
• Cholesterol: 68mg
• Sodium: 996mg
• Total Carbs: 13.5g
•  Dietary Fiber: 0.4g
• Protein: 28.3g

Servings: 4

Ingredients:
* 1 teaspoon onion, finely chopped
* 3 tablespoons brown sugar
* 4 tablespoons soy sauce
* 4 tablespoons red wine vinegar
* 2 teaspoons chopped fresh thyme
* 1 teaspoon sesame oil
* 3 cloves garlic, chopped
* 1/2 teaspoon ground allspice
* 1 habanero pepper, sliced
* 2 skinless, boneless chicken breasts - cut into 1 inch strips

Directions:
1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in a food processor or blender and process until smooth.
2. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
3. Preheat your oven's broiler.
4. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken to serve.

Submitted by:
Sarah

Notes:
This is a great low carb, sugar-free, diabetic safe recipe.  I’ve had this a while and I got it from another person on this site.  I modified this one by basically using an egg white and imitation vanilla.  I also recalculated the nutrition information to match what I put in this recipe.  It is really pretty good and I was so shocked.  I will be eating this again and again.

Servings: 1

Ingredients:
1 egg white
2 Tblsp. Whole Ricotta Cheese (or you can use cream cheese)
1 tsp. imitation vanilla extract
1 pkt. Splenda
Dash of cinnamon
Dash of nutmeg

Directions:
Mix all ingredients in a bowl. Whisk ingredients until well blended. Pour into a heated, greased skillet (or use griddle) and cook. Like pancakes, wait for first side to bubble in middle and then flip and cook other side. Serve with butter or sugar-free syrup.

Submitted by:
Samantha

Notes:
Stella Style New York Ricotta Cheesecake

from: Rachel Stella

Servings: 12

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in food processor for 1 minute)
½ cup sour cream
1 ½ cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
1 eggs
3 egg yolks

Special Equipment: 1 (8-inch) spingform cake pan

Directions:
Preheat oven to 400 degrees F. Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 ½ hours, or until to pis light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished coking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Nutritional Information per serving
Servings: 12
Calories: 299
Fat: 28g
Saturated Fat: 18g
Carbohydrates: 7g
Fiber: 0g

Submitted by:
Samantha