Notes:
Don’t let the name chase you off!  I absolutely hate porkrinds, but I gotta say, this is one of my favorite dishes!  Atkins/South Beach diet approved!  Simple and easy, great over a fresh salad, or by itself with a fresh serving of veggies!

Servings: 4

Ingredients:
(can be modified to fit your family needs)

4 Boneless, skinless chicken breasts
1 bag of Pork Rinds (I go with the organic kind because it comes MSG free)
1-2 Eggs

Directions:
Preheat oven to 350.
Ground Porkrinds with rolling pin, or your preferred method and pour into a ziplock type bag
beat eggs in a bowl
Dip chicken breasts in eggs, completely coat
Insert chicken one by one into the bag of ground porkrind, close and shake, completely cover
Set up chicken in preferred baking tray and cook about 30 min, or until cooked to liking
Enjoy!

Submitted by:
Chelsea

Notes:
when you want to watch your carb intake but still have great flavour!

Servings: 1

Ingredients:
-eggs
-milk
-sugar substitute (optional)
-cinnamon
-vanilla

Directions:
Mix in a bowl - eggs and milk, then add in 1 tsp vanilla, a pinch or two of cinnamon and sugar substitute (optional)

This mixture will be like french toast but without the bread, just pour mixture into heated pan and make like an omlette.

You can put jam, or SF syrup or maple syrup on top as you would with normal french toast!

Bon Appetit!

Submitted by:
Holly

Notes:
This is so quick & delicious!

AND this is low carb! Such a great replacement instead of eating sandwiches.

Servings: Individual

Ingredients:
Turkey lunch meat, block or sliced cheese, baby spinach leaves, mustard

Directions:
Just get a few slices of lean turkey lunchmeat, an equal number of cheese slices (I slice mine thin & narrow off a block of Colby), some fresh spinach leaves, and mustard.

Take the slice of turkey, put the narrow cheese slice in the middle, top with a few spinach leaves, and drizzle some mustard down the middle. Wrap up the sides & press down, you're done! You could put a toothpick in the middle to secure them. Have one for a snack, or several for a meal. You can add a tomato slice as well.

Yummy!

Submitted by:
stacy

Notes:
A Middle Eastern dish with a deliciously fresh taste.

Servings: 4

Ingredients:
1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper,
chopped 1 medium onion, chopped
2 1/2 cups peeled, seeded, and
chopped tomatoes
salt and pepper to taste

Directions:
In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Cook for two minutes. Stir in the lentils, serve

Submitted by:
mandy

Notes:
Chicken with an Italian tomato sauce.  35 minutes preparation and cook time.

Servings: 4

Ingredients:
4 chicken breasts: 628g
1/4 tsp salt
1/4 tsp pepper
1 tbl olive oil
1 14.5 oz can of diced tomatoes
italian seasonings
1/4 cup kalamata (black) olives, pitted
6 cloves garlic, minced
1/4 tsp fennel seeds
2 tbl snipped fresh basil
1/4 cup finely shredded asiago or parmesan cheese (I used pecorino)

Directions:
In frying pan, heat oil, then brown breasts until no red remains.

While cooking chicken, in a separate saucepan, combine everything else except basil and cheese. Bring to boil, then simmer, covered for 10 minutes. Stir in basil just before serving. Serve sauce over chicken. Sprinkle with cheese.

4 servings.

Submitted by:
Golluhm

Notes:
I use the great value brand (walmart) of generic sugar-free kool aid. It has no calories per serving. You could use regular  sugar-free kool aid, but it has 5 calories per servings; which still isn’t a whole lot.

This is a cool, refreshing treat, especially in the summer. I make this all the time when I need something other than a drink to get my mind off food. Plus it takes a long time to eat so im satisfied for a while

Servings: 2

Ingredients:
* two cups crushed ice
* one container/envelope of your choice of Kool Aid flavoring
* 1 1/2 cups water

Directions:
* Put all ingredients in a blender.
* Mix on High untill desired consistency
*Enjoy!!

Submitted by:
Kristen

Notes:
Very easy dish to prepare - you just need to bake it a couple hours!

Servings: 4

Ingredients:
I used:

744 g Beef Chuck Steak, 1/2 inch to 1 inch thick (also called Top Blade Steak) (use about1.5 - 2 lbs)

2 cans Mushroom Soup

1 Large Onion, sliced into rings

170g chopped mushrooms (or used canned)

1 envelope of powdered onion soup

1/3 cup beef broth

Directions:
1) Pre-heat oven to 325

2) In a medium sized baking dish, place large sheet of aluminum foil on bottom and sides of dish, with enough length to fold over the top of the dish

3) put a large sized frying pan on high heat, until the pan is hot.

4) Divide your chuck steak into about 4 separate steaks

5) Sear each side of the steaks, about 30 seconds to a side, then place the meat in the baking dish

6) Evenly distribute onions and mushrooms on top of steak

7) Cover the steak with mushroom soup from the can, spreading the thickened soup evenly across the steak

Fold the excess foil back over the dish, crimping the foil as tight as you can

9) Place the baking dish in the oven to cook for 1.5 to 2 hours (I did 2 - nice and tender). At around the halfway mark, take out the dish, lift the foil up, and evenly drizzle the beef broth over the surface. Re-fold foil, and cook for remaining time

Submitted by:
Golluhm

Notes:
This is a thick, fragrant Korean stew, used with Korean bean paste (daenjang).  Daenjang chigae is very hearty, and the recipe is very flexible - use whatever vegetables you like.  More common vegetable combination is with zucchini, potato, and pepper, but is equally good with turnips, other squashes, and carrots.

I’ll be using my own modified recipe here, but remember, you can also add 1 small potato cut into cubes - that will thicken the soup to a nice hearty consistency.

(Note: for the soup stock, I had a tough time making the broth, as I preferred to use anchovy powder, instead of regular anchovies, which makes for a bigger mess, in my opinion.  I used around 2 tsps for 3 cups of water - you can adjust for taste)

Servings: 4

Ingredients:
6 oz beef or shrimp, sliced
3 cups of soup stock (beef or anchovy, or a low sodium store bought version) (approx 1 tsp powder per 1.5 cups water)
***if you don't have homemade or store-bought stock, use water, but increase the amount of bean paste you use, and salt to taste toward end of cooking time

1/2 onion, chopped
2 tsp chopped garlic
1/2 large zucchini, cut lengthwise then sliced
1 green chili pepper or jalapeno pepper, thinly sliced
4 Tablespoons Soybean paste (daenjang)
1 tsp chili pepper flakes (optional)
1 cake of tofu (firm or extra firm), cut into small chunks
1 or 2 scallions, chopped

—might want to use some arrowroot to thicken the stew, especially if not using a potato

Directions:
1) If using beef, saute beef until slightly browned in soup pot. If using shrimp, skip to step 2

2) Add stock, onion, garlic, zucchini, and pepper (and shrimp, if using) and bring to boil over high heat

3) Add Bean paste, pepper flakes, and tofu

4) When stew begins boiling again, turn off heat and add chopped scallions. Might want to add arrowroot or some other thickener, if you want the stew thicker. It WILL thicken a bit more, as it cools, however.

Submitted by:
Golluhm

Notes:
Pretty self explanatory:)  Great with Bageria’s Mashed Cauliflower (link here: http://www.calories-nutrition.buddyslim.com/surprise-south-beach-mashed-potatoes/)

Tweak the seasonings to your liking - instead of fennel and basil, try tarragon or marjoram.  Less dijon might make it a little less tart.  Watch the salt you put on the chicken, as the mustard releases quite a bit!

This recipe modified from this one: http://www.mealsmatter.org/recipes-meals/recipe/52380

Servings: 4

Ingredients:
a) 4 4 oz Boneless-skinless Chicken Breasts
b) 1 Tablespoon olive oil (more or less, depending on pan size)
c) Salt and pepper, plus other seasonings of your choice to season chicken (I used 1/2 tablespoon curry, 1 tablespoon lemon juice, salt and pepper mixed in a bowl, to form a thick paste that I used as a rub on the chicken)
d) 1/2 cup chicken broth/stock
e) 1/3 cup half and half
f) 1 Tablespoon Dijon mustard
g) 2 tsp fennel seeds, 1 tsp dry basil

Directions:
Trim fat from chicken breasts. If breast is thick, pound it to about 1/2 to 3/4 inches thin.

Heat olive oil over medium-high heat in frying pan that's big enough to hold the chicken without crowding. While oil heats, season your chicken.

Add chicken and saute until it's cooked through, about 10-12 minutes.

Remove chicken to a plate and cover with foil to keep warm and capture the juices.

Add chicken stock to pan, scraping off any crispy bits, and cook until reduced by half (3-5 minutes)

Whisk in mustard, fennel-basil mix, half and half, and any juices from the chicken that have accumulated on the plate. Mik and cook until slightly thickened (or a consistency you like), around 2-4 minutes.

Put breasts back into the pan, with the sauce. Coat the breasts in the sauce and let warm for a couple minutes.

Serve immediately.

Submitted by:
Golluhm

Notes:
Minced meat with chick peas, onions, tomato, and potato

Original recipe with picture found on

http://www.khanapakana.com/recipe/templates/y-new.aspx?articleid=80564B04-47BE-4E2D-8BB4-6537A1922F92&zoneid=301

Servings: Serves 4

Ingredients:
1) 1 lb ground beef
2) 1 medium onion, chopped
3) 1 cup water
4) 1 tablespoon oil
5) 2 teaspoons Curry powder
6) 1/2 teaspoon garlic powder
7) 1 teaspoon red pepper seeds
1/4 teaspoon ginger
9) 1 large potato, cubed
10) 1 medium tomato, chopped
11) 1 can drained chick peas from a can
12) 1 cup water

Directions:
1) Brown beef and onions. Drain well
2) Add ingredients 3-8 to ground beef mixture, stir well.
3) Stir in tomato & chick peas and remaining 1 cup of water
4) Bring to a boil, reduce heat and simmer, covered for 20-25 minutes.

Note, the original recipe called for 1 large cubed potato to be added along with the tomatoes and peas. This likely soaks up some of the water. If not using potato, I'd recommend using less water. The nutritional info on this buddyslim entry doesn't count the potato.

Also, the dish has a spicy aftertaste. If you can't handle spices, eliminate the pepper seeds.

Submitted by:
Golluhm