About Us ...Animals on the Ranch ... Beauty Recipes...  Canning...  Farm Animals... Favorite Animal Links ...Favorite Pet Links ... Frugal Recipes  ... Home Remedies  ... Kennel...  Low Carb Recipes ... Favorite Homesteading Links... Homesteading Letters... Living Without Electricity ... Homeschooling...  Homeschooling Links...  Countryside Magazine Articles 1995 and 1997 ...First Year On The Ranch



These are LOW CARB RECIPES that I have gotten from a variety of places on the Internet.

 BreakfastMeals  ~  Desserts  ~  PizzaBread  ~  Snacks  ~  Veggies


Sweet Induction Breakfast

1/2 tablespoon butter
2 eggs
2 packets artificial sweetener
2 tablespoons cream cheese
1 teaspoon heavy cream
1/2 teaspoon vanilla

Heat frying pan and allow butter to coat the bottom. Mix the 2 eggs with a packet of sweetener in a small bowl and pour into frying pan. DO NOT STIR EGGS--let them cook like an omelet.
In another small bowl mix the cream cheese, heavy cream, vanilla and a packet of sweetener.
When the eggs are cooked, you can let them cool before adding the cream mixture or let the mixture melt slightly onto the warm eggs. Gently spread the cream mixture to cover the eggs (like tomato sauce on a pizza). Using a spatula roll the egg "crepe" together like a jelly roll. Ejoy!! Makes a nice snack or dessert, too!
CARB 5gr

French Toastless
2-3 eggs
2-3 Tablespoons heavy cream
dash salt
2 dashes cinammon
1/2 teaspon vanilla
Blend or whisk well all the ingredients. Cook in a buttered skillet on medium to medium-high heat (I like it to turn out to be kind of dry) for 2-3 minutes each side. Serve with butter and/or low-carb syrup and/or a sprinkling of Splenda.

Ham and Cheese Omelette Roll
4 ounces cream cheese
3/4 cup heavy cream
2 tablespoons atkins bake mix
1/4 teaspoon salt
12 eggs
8 ounces ham slice -- 1 1/2 cup
6 ounces cheddar cheese -- or swiss - 1 1/2 cups
1/4 cup green onions, whole -- sliced
2 tablespoons dijon mustard
Preheat oven to 375. Combine cream cheese and cream, whisk in eggs. Cut an 18 inch piece of parchment paper and put into pan. Pour egg mixture in. Cook for 30-33 min or until egg is puffy and golden then
when it's done spread the dijon mustard over omelette,
add some cheese then the ham and onions and more cheese then roll it up in a jelly roll like fashion, and allow to set 5 minutes before serving to allow cheese to melt. It is delicious!!!! I cut mine up and store them in the freezer in individual baggies so I can just pop one in the microwave for breakfast!
CARB 22g total

Nesty Eggs

1 slice black forest ham,
1Tablespoon heavy cream,
sprinkle of basil,
1-2 teaspoons of grated swiss cheese
In a greased muffin tin or custard cup place a slice of black forest ham, pushed into bottom, overhanging at top, drop an egg on top then heavy cream dropped on top, sprinkle of basil,grated swiss cheese is then put on the top. Bake for 25 to 30 mins. in a 350 oven, cook til egg is set.The cream makes a creamy sauce on top..yumm!!!
note:I prefer my eggs scrambled so I beat the eggs then pour them in and continue on with the recipe.

Smoked Salmon Souffle
4 eggs -- separated
1/4 teaspoon cream of
3 tablespoons butter
4 ounces cream cheese
1/4 cup heavy cream
8 ounces smoked salmon
-- drain off excess oil
2 tablespoons fresh parsley
-- chopped

Beat egg yolks and set aside. Beat egg whites with cream of tartar until stiff and set aside. Melt butter and
cream cheese in medium saucepan. Stir in cream. Stir in smoked salmon and
parsley. Stir in egg yolks. Cook and stir over medium heat until mixture begins to
thicken. Remove from heat. Gently fold in whipped egg whites. Pour mixture into a
souffle dish. Set dish in a shallow pan of water. Bake at 350 degrees for 50-55
minutes until puffy. Serve immediately. Great with a green salad or vegetable.
CARB 8g total


Beef  ~ Chicken   ~  Pizza ~ Seafood

Southwest Sirloin with Avocado Salsa
Servings: 4

1 1/2 pounds beef sirloin steaks   2 teaspoons chili powder    1 teaspoon salt
1 teaspoon garlic powder   1 teaspoon dried oregano   1/2 teaspoon ground black pepper   1/2 teaspoon ground cumin  2 tablespoons olive oil  1 each avocado   1 each plum tomato  1/4 cup diced onion
2 tablespoons chopped cilantro  1 small jalepeno pepper  1 tablespoon lime juice  1 each salt and pepper to taste

Mix spices and rub steaks with mixture. Cover and refrigerate for 30 minutes to 2 hours. Make the salsa: peel and dice avocado, dice tomato and jalapeno. Toss avocado, tomato, onion, cilantro, jalapeno and lime juice gently. Add salt and pepper to taste and refrigerate until ready to serve. Heat oil in a large skillet until very hot. Sear steaks for 2-3 minutes per side for med/rare. Spoon avocado salsa on the side. 
Per Serving: 538 Calories; 39g Fat (64.4% calories from fat); 40g Protein; 8g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 1715mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat. NOTES : You can use boneless, skinless chicken breasts in place of the sirloin. Pound to even thickness and cook 4 minutes per side to make sure they're cooked through.

Momma Pat's Reuben Pie
1 pound corned beef
6 ounces swiss cheese -- Kraft
2 cups sauerkraut -- 1 15 ounce can
3 eggs -- beaten
2 tablespoons mayonnaise
3/4 cup heavy cream
3/4 cup water
1/2 cup atkins bake mix
Layer corned beef, cheese, and (drained) saurkraut in a 2 1/2 quart casserole dish (sprayed w/ Pam). Beat
3 eggs in bowl, add mayo and water & cream. Add bake mix and blend well. Pour mixture over
layers in casserole and bake at 400 for 40-50 min.

Reuben Quesadilla
Sliced Corned Beef Sauerkraut Cheese
Caraway seed
Thousand Island dressing or Mayo
Two low carb Tortilla
Layer sliced Corned beef, drained Sauerkrautwith caraway seed, drizzel of dressing and shredded cheese on a large Tortilla. Top with second Tortilla and more cheese.Bake in pizza pan 350 degrees for half hour. Cut into wedges.
Servings: 8 4 carb per serving

Alfredo Beef and Broccoli Bake
1.5lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1lb bag frozen broccoli flowerettes; thawed
1/2 bottle ragu alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top
Brown ground beef with onions. Drain if needed. Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli. Cover and let steam for about 5 minutes over medium heat, stiring occasionally.
Raise heat to high, pour on alfredo sauce* and let simmer 2-3 minutes to heat through.
Top with a sprinkle of parmesan cheese and enjoy!
Carbs per serving 7
Servings: 4

Bacon Cheeseburger Quiche
1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic salt to taste
black or white pepper
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.
Preheat oven to 350?F.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef \"crust\" and bake 40-45 minutes until top is browned and \"set\". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)
Servings: 6
Carbs per serving 2.2

Grilled Balsamic & Soy Marinated Flank Steak LONDON BROIL
1/2 small onion -- roughly
3 cloves garlic -- roughly
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon dijon mustard
1 tablespoon rosemary
1 teaspoon salt
1/2 teaspoon freshly
cracked black pepper
1 1/2 pounds flank steak
Combine all ingredients except steak in a mixing bowl. Whisk until well combined. Place steak in ziplock bag or casserole dish, and pour marinade over. Marinate in refrigerator for a minimum of 30 minutes,
up to 2 days. Grill over hot coals, brushing with extra marinade throughout. Grill until golden and cooked to
desired doneness, about 6-8 minutes per side (medium rare). Slice thinly to serve. Makes 4 servings.
21g carbs total Servings:10

Veal Scallops with Lemon and Artichokes
1 1/2 pounds veal --
scallops, each 1/8 inch thick
soy flour
seasoned with salt and pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3/4 cup chicken broth
6 ounces marinated artichoke hearts --
drained, rinsed well, and cut lengthwise into 1/4-inch-thick slices
Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat saut? the veal in batches for 45
seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits,
for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer
the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and
season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.
17g carbs total

2 Chicken recipes- cook/prep at the same time

Paprika Chicken
2 tablespoons paprika  1 tablespoon dried oregano  2 teaspoons garlic powder  1/2 teaspoon salt and pepper -- each  2 tablespoons olive oil

Buffalo Oriental Chicken Thighs
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon low sodium soy sauce
3 tablespoons buffalo chicken sauce
1/4 teaspoon black pepper

How To Prepare: You will need 2 9x9 or 8x8 baking pans.
In pan 1, mix the ingredients for the Paprika chicken and in pan 2 mix the ingredients for the Buffalo Oriental chicken until they form a thin paste.
Take 1/2 the chicken thighs(should be 4-6 per dish)and roll each one around in the paste for the 1st dish then layer them in a single layer in the pan, then take the remaining thighs and roll each one around in the paste for the 2nd dish and layer in a single layer in the pan.
Cover both pans with plastic wrap and refrigerate 4 hours or overnight.
Remove from refrigerator for 20 minutes and let sit at room temperature.
Preheat oven to 375f. Uncover chicken pans and bake for 45 minutes, or until chicken tests done, basting occasionally with juices that accumulate.
Number of Servings: 6
Carbs per serving (including complete nutritional information if known): Per Serving: 560 Calories; 41g Fat (67.3% calories from fat); 42g Protein; 3g Carbohydrate; 1g Dietary Fiber; 201mg Cholesterol; 401mg Sodium.
Preparation Time: 1 hour plus marination
Effort (Easy, Average, Difficult): Easy

Chicken Alfredo
Chicken Breasts (4 large breasts or 10-12 breast tenderloins)
1 Tbsp. butter

1 Tbsp. olive oil
3 dashes garlic powder (to taste)
6 oz cream cheese, cut up
3/4 cup fresh Parmesan cheese, grated
1/2 cup butter (I would recommend unsalted as the other ingredients add plenty of salt flavor)
1/2 cup whipping cream
3 Tbps. chopped black olives
1/2 cup sauteed or canned mushrooms

Melt 1 Tbsp. butter in glass baking dish. Coat chicken and bake at 400 degrees for 1 hour. About 20 min. before chicken is done, combine olive oil and garlic in a sauce pan and let heat. On medium/low heat, add the cheeses, butter, cream and milk, whisking constantly until smooth. Stir in black olives and mushrooms. When chicken is done, pour mixture over chicken and let sit for a few minutes. Serve.
Serves 4-6 with about 3.25 carbs/serving

Greek-Style Chicken Breasts
This recipe combines the great flavors of Greek cooking—oregano, mint, feta cheese and garlic—into a simple but elegant dish that's perfect for entertaining or just enjoying with your family.
4 lemons, thinly sliced
4 bone-in chicken breast halves with skin (about 3 pounds)
8 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh oregano
10 pitted kalamata olives, cut in half (optional)
4 ounces feta cheese, crumbled (about 3/4 cup)
1. Arrange rack in center of oven. Heat oven to 350°F. Layer lemon slices on the bottom of a 13" x 9" baking dish; set aside.
2. Gently run your fingers between chicken breast and the skin to loosen skin. Press 2 garlic cloves through a garlic press. Lift the skin from 1 breast and rub garlic between skin and breast. Repeat process with remaining chicken breasts and garlic cloves.
3. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin.
4. Place chicken breasts over the lemon slices in prepared pan. Combine mint and oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives over chicken, if using.
5. Bake 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.

Crispy Parmesan Cheese Crusted Chicken
Ingredients: 1. 1lb. boneless chicken cutlets, cut into strips two inches wide by six inches or so long
2. 1 1/2 cups grated parmesan cheese
3. 2 eggs, beaten with 1 tbs. water
4. oil for frying
How To Prepare: Heat oil to 1/2 inch in fry pan on medium heat. Dip each chicken cutlet into the beaten egg. Coat each piece with parmesan cheese (Kraft is fine). Fry in hot oil until golden brown on one side (approximately 4 minutes, depending on thickness of chicken). Turn and repeat with other side. Keep warm on platter tented with foil until finished. Serve over sauteed spinach or with a side salad. Inductees can eat as is, OWLs can top with a sugar free tomato sauce.
Number of Servings: 4-6
Carbs per serving (including complete nutritional information if known): 3

Tequila Lime Chicken
"This is a combination of two copycat Applebee's Tequila Lime recipes that I found on the net. I have also added my own ingredients, too. The mexi-ranch dressing is time-consuming to make, but it is so worth it. The dressing is also good on salads and as a dip for pork rinds."

2/3 cup Jose Cuervo tequila
2/3 cup canola oil
2 Tbsp. Lime juice
2 tsp. garlic powder
1 tsp. liquid smoke flavoring
1 tsp. salt
1/4 tsp. ground ginger

5-6 boneless, skinless, chicken breasts

Mexi-Ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. heavy cream
3 tsp. white vinegar
2 tsp. minced onion
1/2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. dried dill weed
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. chili powder
1/8 tsp. garic powder
1/8 tsp. ground black pepper

1 - 2 cups shredded Cheddar/Monterey Jack cheese blend
Mix marinade ingredients in a large bowl. Add chicken breasts, turning to coat. Cover with foil, place bowl in refrigerator, and marinade at least 4-6 hours (can marinade up to 24 hrs).

In the meantime, mix all mexi-ranch ingredients together and refrigerate.  Grill the chicken breasts either on a charcoal grill or on the Foreman until done. Discard marinade. Place chicken in a pan. Top each breast with a generous portion of the mexi-ranch dressing. Sprinkle cheese on top. Broil on top rack of oven for 3-5 minutes until cheese is melted.

** For a real Applebee\\\'s effect, you could fry a LaTortilla until crisp, break it up into small pieces, and place the chicken breast on the broken chips. (I just do without the chips). Good served with faux Mexican rice and salad.
Servings: 6 Carb counts are minimal--less than 5 gms per breast

Canadian Chicken Cordon Swiss
4 boneless chicken breasts   4 slices Canadian Bacon
4 slices Swiss Cheese (or Mozzarella, or other white cheese)  freshly ground pepper minced parsley, or parsley flakes  1 cup ground pork rinds  1/2 cup grated Parmesan cheese  olive oil

Pound chicken breasts flat. Sprinkle with seasonings. Place one slice of Canadian Bacon, and one Swiss Cheese slice on each  chicken breast. Roll up chicken to enclose ham and cheese. Secure with wooden toothpicks. Brush with Olive oil. Combine pork rinds with Parmesan cheese. Cover the chicken breasts with the ground pork rind mixture. Place on a nonstick baking sheet. Bake at 350 F for 30 - 35 minutes, or until chicken is cooked through.

4 Large boneless, skinless chicken breasts with rib meat
1 Cup of Parmesean Cheese  3 Eggs  1 TBsp of heavy cream  Pepper  Olive Oil
Pour generous amount of olive oil (about 1/2 inch deep) in a large non-stick skillet and heat on med-high. Beat three eggs and cream together in a shallow bowl. Pour cheese on a plate for battering your chicken. Wash and pat dry your chicken. Pepper to taste. Dip chicken one at a time in the egg mixture (get both sides coated well). Roll in cheese. Place chicken in hot oil and fry; turning chicken several times until golden brown and done. There's just trace amounts of carbs in all the ingedients so eat and enjoy!
Carbs per serving 1-2

Terry's Cilantro Cream Chicken
4 chicken breasts
3 ounces cream cheese
3/4 cup heavy whipping
1 lime -- juiced
McCormick's Rotisserie Chicken Seasoning
or garlic powder salt and pepper to taste
3 tablespoons butter
1/2 cup chopped cilantro
Brown chicken in butter. Season with spices while cooking and browning. Remove chicken when
browned. Add cream cheese in cubes to skillet with butter and drippings from chicken. Add whipping
cream. Add lime juice and cilantro. On medium heat melt and stir all ingredients. Put chicken back in sauce mixture ---cover and cook on low for about 10 or 15 more minutes.

Ingredients: 4 boneless skinless
chicken breasts
1 jar dried beef slices
8 ounces fresh mushroom
-- sliced
8 ounces sour cream
1 can condensed cream of
chicken soup
1/4 cup whipping cream
2 tablespoons fresh parsley
-- chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned
1/2 teaspoon pepper --
fresh cracked
1 jalapeno -- minced fine

How To Prepare: In a mixing bowl combine the sour cream, whipping cream and soup. Add the parsley, all spices and jalapeno, combine well. In a cake pan layer half the beef slices, lay the chicken on top of the beef.
Cover the chicken with the sliced mushrooms, and top with the remaining beef slices. Press down
lightly and pour the sauce over the top. Cover with foil and let sit in fridge for at least 6 hours or
overnight. Preheat oven 350. Remove foil and sprinkle with paprika. Bake uncovered for 1 1/2 hours.
Let stand for ten minutes before serving. Serves 4.
Carbs per serving (including complete nutritional information if known): 11g
Effort (Easy, Average, Difficult): Easy

1 1/2 cups soy flour
3 eggs
3/4 cup heavy cream
1/3 cup club soda
1 teaspoon salt
1 tablespoon olive oil
1/8 cup diced red onion
1 teaspoon chopped garlic
3 large Roma tomatoes, diced
8 ounces no sugar added tomato sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

24 ounces shredded mozzarella cheese
8 ounces pepperoni slices
1/2 cup crumbled Italian sausage, cooked
1/2 cup diced Parma ham
1/3 cup julienned red bell peppers
1/3 cup julienned green bell peppers
1/3 cup julienned red onion
2 portobello mushroom caps, sliced
2 tablespoons extra-virgin olive oil
Pinch dried oregano

Preheat oven to 375 degrees F.
Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.
Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.
Remove crusts from oven and increase the oven temperature to 400 degrees F.
Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.
Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.
Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices.
Nutrition Information Calories 336 Total Fat 26 grams Saturated Fat 12 grams Carbohydrates 8 grams
Net Carbohydrates 6 grams Fiber 2 grams

Easy & Fast Broiled Fish Fillets ... serves 4
4 thick fillets of cod, haddock or salmon
1/2 cup mayonnaise
2 Tbsp prepared pesto

- Preheat broiler. Place fillets on oiled baking sheet. Mix together mayo and pesto, spread evenly over the fish. Broil for 6 to 8 minutes, or till golden and bubbly and fish flakes easily with a fork .... 1.5 carbs per serving

Variations ... to the 1/2 cup mayonnaise, add the following - - 3 Tbsp finely chopped ripe olives, 1 tsp grated lemon rind, 1 Tbsp lemon juice, 1/2 tsp dried thyme, 1/2 tsp dried basil, pinch black pepper ... 1.5 carbs per serving - 1 Tbsp finely grated fresh ginger, 2 green onions, chopped ... 1.5 carbs per serving - 2 Tbsp finely chopped oil-pack sundried tomato, 1 Tbsp chopped fresh parsley ... 2 carbs per serving

Rosie’s Prawn Curry
Take a handful of mushrooms & fry them for a while. Throw the prawns in. Decant off the liquid (to get rid of the salt, if you care about it) then fry a bit longer. Add one teaspoon of red curry paste & fry it all together for another minute. Add some coconut milk & let simmer for about 10 minutes, until the sauce has thickened. Eat with spoon :-)
Total about 16g carbs :-)

Shrimp in Cream Cilantro Sauce
2 tbsp. unsalted butter  2 tbsp. minced shallots  1 tbsp. minced garlic  ½ lb. Raw shrimp, shelled and deveined
¼ cup minced fresh cilantro  ½ cup chicken stock  ½ cup heavy cream  Kosher salt  Freshly cracked pepper

In hot, heavy saucepan, melt butter over medium heat. Add shallots, and sauté until almost translucent; stir in garlic and sauté for a few seconds. Quickly add in shrimp, then season with salt and pepper. Stir-fry until shrimp barely begin to turn to turn pink; sprinkle with cilantro. Pour in stock and stir; let cook for about 1 minute. Mix in cream. Remove shrimp from sauce when they begin to curl inwards (if you wait for them to curl in tightly they will be over cooked!). Place in serving dish(es) and keep warm. Cook sauce, stirring, until it begins to brown slightly, thicken, and bubble. Remove from heat and pour sauce over shrimp.

Tuna and Onions

1 can of oil packed tunafish (do not drain)
1/2 an onion sliced free-hand
Cheese (optional)

Throw onions in a non-stick pan until they become translucent and soft (cover with foil)
Add tuna with oil and cook until tuna is warmed up
Put on a plate and eat it like that or add your favorite cheese and pop it in the microwave to melt.

1-2 servings
Tuna: 0 grams
1/2 medium sized onion (or 10 rings) ~ 5 grams
Add cheese grams if used
Total ~ 5-6 grams (depending on onion used)

Easy Broiled Salmon

1 good sized salmon filet (no bones)
2-3 pats of butter or oil (whatever you prefer)
spices (garlic, salt, your choice)

Line broiler with foil and spray with nonstick spray
(salmon will stick otherwise)
Place slamon skin side down (if skin is still on)
Brush with oil or place butter pats all over the top of the salmon
Sprinkle a generous amount of favorite seasonings
Set oven to broil and coook until done (of course) and a nice crust has formed out of the spices.

Depending on thickness cooking time will vary. Mine usually takes 11-15 minutes
1 serving
Total: varies depending on spices used and amount used.

Weresome's Loaded Baked Faux Potato (turnip) Salad

Ingredients: 5 pounds small, peeled, cubed turnips,1 t. salt,1/2 t. pepper,8 hard-boiled eggs,chopped, 1 lb. sliced bacon, cooked and crumbled 2 cups shredded cheddar cheese1 med. Vidalia or sweet onion, chopped3 dill pickles, chopped1-1/2 c.(12oz) sour cream1 cup Mayonnaise2-3 t. prepared mustard
How To Prepare: Place the turnips in a greased baking pan, sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 45 mins or until tender. Cool.In a large bowl. combine the turnips, eggs, bacon, cheese, onion, and pickles. In a small bowl, combine the sour cream, mayonnaise, and mustard; pour over the turnip mixture and toss to coat. Ready to serve.
Number of Servings: 20 servings Preparation Time: 20 mins Effort (Easy, Average, Difficult): Easy

Hashbrown Casserole

Number of Servings: ABOUT 4 OR 5 Carbs per serving 8 GRAMS
Preparation Time: 35 MIN INCLUDING COOK TIME


Cheesecake,~ Cobbler, ~ Cat's Pumpkin Pie ~Pumpkin Pie, ~ Pumpkin Cheesecake ~ Coconut Pie, ~ Cookies,  ~ Frosting

Chunky Mocha Ice Cream

Creamy mocha flavor, studded with chewy morsels of Atkins AdvantageTM Mocha Crunch Bars, make this ice cream a dessert to savor.

1 teaspoon unflavored gelatin
1 cup water
6 egg yolks
1 cup granular sugar substitute
2 1/2 cups heavy cream
1/2 cup unsweetened cocoa
4 teaspoons instant decaffeinated coffee
1 teaspoon vanilla extract
1/2 teaspoon salt
3 (2.11 ounce each) Atkins Chocolate Mocha Crunch Advantage Bars, chopped

1. Sprinkle gelatin over water and let soften, about 5 minutes.
2. In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, mix cream, gelatin mixture, cocoa powder and coffee. Cook over medium-low heat, stirring occasionally, until cocoa and coffe granules have dissolved and mixture has begun to simmer.
3. Slowly pour 1 cup of hot cocoa mixture over egg yolk mixture, whisking constantly. Pour mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and salt. Chill mixture 4 hours.
4. Pour mixture into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the chopped bars.

For the deepest chocolate flavor and richest color, use Dutch unsweetened cocoa powder.

Ingredients: Berry mix:  1 cup blackberries -- fresh  or frozen, unsweetened 1/2 cup artificial sweetener
1 cup water

3 eggs -- separated   1/4 teaspoon cream of tartar  3 tablespoons cottage cheese -- small curd
3 packages artificial sweetener 1 dash salt
1 stick butter -- melted

How To Prepare: Berry Mix:
In a saucepan, mix splenda and water until dissolved. Mix in 1/2 the berries and bring to a
simmer. Let simmer for a few minutes and smoosh the berries some. Let simmer for 2-3 minutes or
until thickened nicely. Remove from heat and add remaining berries in gently.

Crust: Beat whites and tartar until very stiff. In a separate bowl, beat egg youls with cottage
cheese, sweetener and salt. Pour over beaten whites and fold quickly and gently into whites.
**I have also used 3T sour cream or ricotta in place of the cottage cheese with no problem.

Preheat oven to 350f.
In a 9x9 pan, pour in hot berry syrup. Pour melted butter over the top and top with mounds of the
crust mixture. Bake, uncovered, for 40 minutes or until the cobbler filling is bubbly
and the crust is browned all over.Carbs per serving (including complete nutritional information if known): 37g carbs total

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs

Preheat oven to 350 degrees F.
Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Pamela says “Hubby calls this my best ‘diet’ dessert.” It is indeed delicious. You’ll have about ½ cup filling left over, which you can simply bake in a custard cup.

1 cup almond flour (about 5 1/2 ounces whole almonds, ground)
1 cup shredded unsweetened coconut
1/4 cup granular sugar substitute
1 egg white

1 can (14 ounces) coconut milk
1/2 cup heavy cream
6 eggs
1 egg yolk
1/2 cup granular sugar subsitute
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt
3/4 cup shredded unsweetened coconut

1. For crust: Heat oven to 350ºF. Mix almond flour, coconut, sugar substitute and egg white. If coconut mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together. Press onto bottom and up sides of a 9” pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450ºF.
2. For filling: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and yolk until frothy. Beat in sugar substitute, salt, vanilla and coconut extract. Slowly beat in coconut milk mixture. Fold in shredded coconut and stir gently.
3. Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to 350ºF and bake 15 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely.

You can find unsweetened shredded coconut in health food stores. If only coconut flakes are available, chop them finely.

1 1/2 tablespoons wheat bran, or oat bran
1 1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Low Carb Chocolate Frosting, recipe follows

Special Equipment: 8-inch square baking pan
Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.

3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency

Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

Almost Ice Cream-great for induction
1 8 oz pdg cream cheese1 pckg sugar free jello-any flavor
1/2 container of cool whip
Prepare jello according to package. Let set for 1 hour in fridge. Mix in softened cream cheese until smooth. Fold in cool whip. Freeze.
Carbs per serving 16 for whole recipe


24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan
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 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking 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

32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don?believe any one who tells you it is normal for a cheesecake to be cracked; it isn?) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.
It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

A-1 Best Cheesecake crust:
3 oz crushed walnuts
3 oz crushed pecans
1/2 stick melted butter
sprinkle cinnamon
sprinkle splenda
16 oz softened cream cheese
1/2 cup sour cream
1/2 cup heavy cream
2 eggs (add last)
2 tsp vanilla
splenda to taste

1.Mix crust ingredients and press into bottom of 9" deep dish pie plate.
2. Blend filling ingredients until VERY smooth and pour into pie plate. Sprinke a little cinnamon on top.
3. bake at 350 for about 30 minutes (in a water bath) or until set. A water bath means placing the pie plate into a larger pan with an inch or so of water in it.
4. Chill for 2 hours and store covered in refridgerator

Description: This recipe tastes just like Pumpkin Pie.. so moist and delicious! I have had many compliments on it and I had a friend make it. Even though they do not like Pumpkin very much they loved it!
Ingredients: CRUST

3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)


16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
16 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Or in place of the cinnamon/nutmeg/ginger you may use 1 1/2 teaspoons of pumpkin pie spice which is what I used.
1/4 teaspoon salt
4 large eggs -- room temperature

How To Prepare: CRUST

Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!

Nutritional Information:
Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

If you would like to make this recipe without the crust it will work also... Here is the Nutritional information without the crust...Per Serving (excluding unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

Ingredients: 2 eggs -- lightly beaten
1 can pumpkin puree -- (16
2/3 cup artificial sweetener
-- splenda
1/2 tsp Nu-Salt
1 & *tsp cinnamon
*tsp ground ginger
*tsp ground cloves
*tsp nutmeg
1 & *cup heavy cream
2 tablespoons bourbon -- (2
to 3)

How To Prepare: Mix all ingredients, in order, in large bowl.
Pour into unbaked 9" pie crust. Bake at 425 for 15min; then turn down to 350 & bake for
another 40-45 min. Let cool thoroughly so the pumpkin custard can 'set  up'.
NOTES : No carbs in total for cream or spices due to  unknown quantities - adjust accordingly.
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): 49g carbs total
Effort (Easy, Average, Difficult): Easy
Recipe source: Cat

 EZ Peanut Butter Cookies
Ingredients: 1 Cup Peanut Butter
1 Cup Splenda
1 Egg
(Optional - Crushed chocolate bar)
How To Prepare: Ready for this? Mix all ingredients in a bowl, roll in 1" balls, place on cookie sheet and bake for 20 minutes @ 350'. That's it. If you want to add "chocolate chips" I crushed a dark chocolate Carbolite bar. The chocolate doesn't cook well, but it worked. CAUTION!! These are very crumbly, but oh so good!! Number of Servings: Makes about 1 1/2 dozen cookies
Carbs per serving (including complete nutritional information if known): Less than 5
Peanut Butter Brownie Bars
2 sticks butter
2 cups splenda
2 teaspoons vanilla
4 eggs
3/4 cup unsweetened
1 cup soy flour -- or atkins
bake mix
1/2 teaspoon baking
1/4 teaspoon salt

Fudge topping:
2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
1/2 teaspoon vanilla
1/2 cup splenda
1/2 cup natural peanut

How To Prepare: Brownie: Heat oven to 350 degrees, grease 13X9 inch pan. Melt butter in microwave. Stir in splenda and vanilla. Add eggs one at a time, stirring well after each one. Add cocoa, beat until well blended. Add soy flour, baking powder and salt. Spread into pan and bake about 20-25 minutes. Let cool.

Topping: melt butter in saucepan. add cream and cream cheese, whisking. Add splenda, and adjust for taste. add vanilla and heat until bubbling. Take off heat and add peanut butter, blend with blender. Pour over brownie crust and refrigerate a few hours until firm. NOTES : Counts for natural peanut butter not included
in totals.
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): 142g carbs total

Ingredients: 1/4 cup soy flour -- unsifted,
1/2 teaspoon baking
1 dash salt
6 eggs -- extra-large,
1/4 teaspoon cream of
2 tablespoons cold water
1 teaspoon cinnamon
6 tablespoons artificial
2 teaspoons butter extract

How To Prepare: Preheat oven to 350 degrees. Prepare 4 small bread pans, each
measuring 6 x 3 1/2 x 2 inches, by spraying with pam and greasing lightly.
Sift together soy flour, baking powder, and salt and set aside. Beat whites until foamy, add
cream of tartar, and continue beating until stiff but not dry. Beat yolks until thick and
lemon-colored. To the yolk add water, cinnamon, sugar substitute, and butter extract, beating until mixed.
Fold a little of the beaten egg whites into the yolk mixture and blend thoroughly. Then very gently
fold in remaining whites, being careful not to break them down.
Divide batter and pour into the prepared pans, Place the pans in the oven bake 1 hour. Store loaves in the refrigerator in a plastic bag, puncture with 2 to 3 small holes on each side. To serve, slice each loaf in slices. Try this bread with Whipped cream cheese or with cream cheese sugerless strawberry jam.

Serving size: 32 (8 slices per loaf) NOTES : Carbs for butter extract unknown and not
included in above total - adjust accordingly Carbs per serving (including complete nutritional information if known): 22g carbs total
Effort (Easy, Average, Difficult): Easy
Recipe source: Unknown

Atkins Low-Carb High-Protein Bread


3 eggs, separated and at room temperature
2 tablespoons sour cream
2 tablespoons butter
1/2 cup soya powder (for non-Americans, sorry, this is only listed in cups, not oz.)
1 tablespoon baking powder
Directions:  Heat oven to 350 (f).
Combine egg yolks with all other ingredients. Mix well. Beat whites until stiff and fold into mixture. Put into buttered pan and bake for 50 minutes or until golden brown.
Yield : one loaf. Store in refrigerator.

Parmesan Cheese Chips
Recipe By: JennyJ Servings: 4

1 cup shredded parmesan cheese

Put 1-1/2 tablespoon mounds onto a dry frying pan on stove at medium heat (place a pretty good way apart) spread out mounds to be thin and flat- may need to change to high heat -just see how it goes--let cheese brown around the edges (after about 2-3 minutes) then slip fork underneath and flip- brown other side the same-should be crispy like a chip-may need to pat dry with papertowel.

Per Serving: 83 Calories; 5g Fat (59.8% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 339mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.


Cheese Crisps
2 slices American cheese (not "cheese food")
1/2 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon garlic powder

Low-carb salsa, as needed

Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.

Mock "Goldfish" Crackers
2 ounces deli-sliced Colby-Jack cheese
Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.
Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.