HAM STUFFED EGGS

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HAM STUFFED EGGS

Ingredients:

 

 

6 hard-cooked eggs

3 to 4 Tablespoons mayonnaise

2 teaspoons Dijon mustard

2 to 3 Tablespoons finely minced ham

Salt and freshly ground pepper to taste

Peel eggs and cut each egg in half. Remove the yolks and mash with mayonnaise and mustard. Stir in ham until well combined. Season to taste with salt and pepper. Fill each egg white half with mixture. Cover with plastic wrap and refrigerate until well chilled. Serves 6. 1 gram per serving.

TACO MEATBALLS

Ingredients:

 

 

1 1/2 lb ground beef (pretty lean)

1 package taco seasoning mix (Taco Bell, Ortega, etc.)

1 green onion, finley diced

2 eggs

1 clove garlic, minced [optional]

1 block sharp cheddar cheese, cut into small cubes

Preheat the oven to 425°F.Beat eggs and mix all ingredients except the cheese together. Mold a Tablespoon of meat around a cube of cheese to form a small shaped meatball. Repeat with all meat. Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 - 10 minutes or until meat is done and cheese has melted. Serves 10-15 people. Less than 1 carb per meatball.

PEANUT BUTTER PROTEIN BARS

Ingredients:

 

 

2 tablespoons no-sugar peanut butter

2 tablespoons butter, melted

1/2 teaspoon liquid artificial sweetener

1/4 cup Splenda

1 scoop Vanilla Praline Designer Whey protein powder*

Melt peanut butter and butter in microwave or double boiler. Mix in the sweeteners thoroughly. Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.) Roll up in ball and knead a bit; then separate into even portions, shaping as desired. Refrigerate until firm. Makes 4 bars. Approx 2 carbs per bar.Note: It's best to use the "scoop" that comes with the package, but in case it's lost (or you use another brand), this is approx. 1/3 of a cup (I have made this measuring at 1/3 cup and it works fine!)

SAVORY CHEDDAR CRACKERS

Ingredients:

 

 

1/2 pound grated extra sharp Cheddar

1/2 cup cold butter cut into small pieces

1 teaspoon Worcestershire sauce

salt to taste

dash of cayenne pepper

2 Tablespoons gluten flour

1/4 cup oat flour

1/4 cup soy flour

Mix flours well in a separate bowl. Set aside. Place the cheese, butter, Worcestershire, salt, and cayenne in a food processor and process until smooth. Add enough flour until the mixture forms a ball and holds together. Form the dough into one 12 inch log and wrap tightly. Refrigerate for several hours (this dough also freezes for long periods of time...make sure it is triple wrapped though). Preheat the oven to 400°F and heavily grease several baking sheets. Slice the crackers into 1/4 slices and place about 1 1/2 inches apart on the prepared baking sheets. Bake for about 5 minutes, or until the crackers are firm and starting to brown on the edges. Remove from the baking sheet and let cool on a paper towel lined wire rack. Makes approximately 50 crackers. Less than 1 carb per cracker.

CROCK POT ITALIAN BEEF

Ingredients:

 

 

3 to 4 pound rump roast

1 (8 oz.) can tomato sauce (no sugar added variety)

2 1/2 cups water

1 teaspoon salt

1 teaspoon pepper

1 teaspoon parsley flakes

1 teaspoon garlic powder

1 teaspoon basil

1 teaspoon oregano

Dash Worcestershire sauce

Dash soy sauce

1 package Italian salad dressing mix (Good Seasons)

Put roast in crock pot. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking. Serves 6 – 8. Approx. 1 gram per serving.

 

 

 

 

SOUTHERN FRIED CHICKEN

Ingredients:

 

 

Chicken pieces (thighs, wings, legs...)

1 cup Atkins Bake Mix

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1 teaspoon salt

2 teaspoons onion powder

1/2 teaspoon paprika

1 teaspoon black pepper

1/2 cup heavy cream

1/4 cup water

1 egg, beaten

Mix all dry ingredients together, set aside. Mix cream, water, and beaten egg in bowl. Dip each chicken piece into cream mixture, then coat chicken with dry mix. (Use a plastic shaker bag if you like.) Fill a skillet about halfway with light olive or grapeseed oil. Heat to medium-high heat (when water "pops" in the oil, it's ready.) Fry chicken without crowding. Use two skillets or do in two batches if necessary. (The oil will bubble up at first, then calm down as it cooks.) Turn down the heat to medium to allow chicken to cook thoroughly. Turn the chicken periodically to brown evenly. When golden brown, drain on paper towels and remove to serving plate. Enjoy! Servings depend on amount of chicken used. Less than 1 gram of carbs per chicken piece.

STUFFED MEXICAN PIE

Ingredients:

 

 

2 lbs. ground meat, cooked & drained(use ground sirloin, lean ground pork, or ground white meat turkey or a combination of any two.)

1/2 cup chopped onions

1/4 cup chopped green pepper

2 teaspoons chili powder

8 oz. shredded cheddar cheese

8 oz. can tomato sauce

1/2 teaspoon garlic powder

1/2 cup + 1 Tablespoon sour cream

1 egg white, beaten stiff

Place meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes. Serves 6. 5 net grams of carbohydrate per serving