Notes:
Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise with the horseradish. Just mildly spicy, but enough to titillate the tongue and excite the imagination. It’s an exceptional Valentine’s Day dish for two.

Servings: 4

Ingredients:
1 square of lamb
1 artichoke
25 g of cream cool
1 lemon
rosemary, thyme, parsley and garlic
1 egg yolk
20 cl of wine white
butters
salt, pepper
olive oil

Directions:
On fire, put oil, the garlic, a little thyme, of the rosemary, of the parsley and a little butter, during 2 minutes. Season the lamb (salt, pepper) and put it to cook during 3 minutes about, while watering it from time to time. Add a little white wine and pass everything at the oven, during 5 minutes. During the cooking of the lamb, prepare the artichoke: clean it of his/her/its first leaves, before cutting it in 4. Place the pieces in water. For sauce, mix a little cream, an egg yolk and a shabby twist of lemon. Put the artichokes to cook to the oven, with the lamb, during 3 minutes. Cut the lamb in 2 pieces, water with the juice of cooking (past) and add the prepared before sauce. Move sauce, so that the egg doesn t take, and add a little shabby parsley, as well as of the garlic, to season the lamb.

Submitted by:
pamela

Notes:
A low carb twist on traditional pizza.

Servings: 2

Ingredients:
Eggplant, fresh (4 slices - peeled)
Spaghetti Sauce or Pizza Sauce, 4 tbsp
Mozzarella Cheese, part skim milk, 2 oz
Black Olives (chopped)
Mushrooms
Olive Oil
Salt & Pepper to taste

Directions:
Preheat oven to 425
Peel and cut eggplant into 4 slices
Brush with Olive Oil and Salt & Pepper to taste
Arrange on foiled baking sheet
Cook for 6-8 minutes until fork tender
Spread 1 tablespoon of pasta sauce on each slice
Sprinkle cheese and toppings on each slice
Bake another 3-5 minutes
Serve warm
Sprinkle cheese and toppings

Submitted by:
Kate

Notes:
Moist, flavorful pork dish approved for Phase 1 South Beach Diet.  Husband LOVED it and so did I!  Half hour prep time for me (supposed to be 10 minute prep time).  Cook time, 35 minutes; rest time, 5 minutes.  Per serving:  267 calories11 g. fat, 3 g saturated fat, 38 g protein, 2 g carbohydrate, 0 g fiber, 327 mg sodium

Servings: 4

Ingredients:
1-1/2 TBS Dijon mustard
1 TBS low fat sour cream
1 tsp grated fresh ginger root (It's cheap. The hunk I bought cost 30 cents)
1/4 tsp dried thyme (I used fresh)
1-1/2 pounds pork loin
1 clove garlic sliced very thin
1-1/2 teaspoons olive oil
Salt and pepper

Directions:
Preheat oven to 450 degrees. Mix mustard, sour cream, grated ginger and thyme. Add a dash of salt and set aside. Make several slits in pork loin and insert garlic slices into slits. Brush the loins with oil and salt and pepper. Brown the loins in a preheated cast iron pan (or other ovenproof pan) for about 5 minutes. Coat the tops of the loins with the mustard mixture and put the pan into the preheated oven. Cook for about 35 minutes (until meat registers 150 degree). Remove from oven, cover and let sit for 5 minutes before serving.

Submitted by:
Carolyn

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