|
Printable
Version
Page 1 of 2
SALADS
 CRANBERRY
SALAD-8
servings
1 can crushed unsweetened pineapple-9-oz juice packed,1 sugar-free cherry
gelatin,1 tablespoon lemon juice, 1/4 cup artificial sweetener, 1 cup fresh
cranberries chopped fine,1/2 cup pecans or other nuts, optional, 1 small orange
peeled, quartered and chopped small, 1 cup celery chopped.
Drain pineapple and save juice. Set pineapple aside for later use. Combine
pineapple juice with water to equal 2 cups liquid. Prepare gelatin according to
package label using juice-water mixture for the liquid. Once gelatin is
dissolved, stir in lemon juice. Chill until partially set. In a separate bowl
combine the pineapple, sugar substitute, cranberries, orange, celery and nuts.
Add this mixture to the partially set gelatin and stir until blended. Pour into
large mold or individual molds. Chill until firm. Do not use fresh or frozen
pineapple in this recipe! It will not allow gelatin to jell.
Carb count per serving 6.125g
Note:
Carbs for pineapple not included in above total – adjust accordingly.
 CAJUN
CHICKEN CAESAR SALAD - 1
serving
1 large chicken breast, pepper to taste,2 tablespoons caesar dressing,2
tablespoons parmesan cheese, cajun spice or cayenne,2 tablespoons hot sauce,2
cups romaine lettuce.
Sprinkle spices on chicken breast. May be grill on the BBQ, fried, etc. Cut in
to 1 inch cubes and toss with hot sauce .Set aside. Mix lettuce, dressing and
cheese. Put on a plate and top with chicken. Top with additional parmesan cheese
if desired.
Carbs count per serving: 4g
APPETIZERS
 CHEESE
AND SAUSAGE BALLS – 6 servings
1 cup of low carb bake mix,1/4 lb. of pork sausage,1 cup shredded cheddar
cheese,3 tbsp. heavy cream, hot sauce to taste
Preheat oven to 350 degrees. Combine bake mix, sausage, cheese and cream. Form
into 1 inch balls and place on a greased baking sheet. Bake for 20-25 minutes
until lightly brown.
Carb count per serving:2g
More
>> Main
Recipe Section >
| 
