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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 individuals 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:2 g

SPICY ASIAN CHICKEN GRAVY – 2 servings

141/2-oz can low-or no fat, no-salt-added chicken broth,1/4 cup chopped green onions,1/2 tbsp crushed hot red pepper flakes,1/2 tbsp garlic powder,3-inch portion of fresh ginger root,1 tbsp+1 tbsp cornstarch

Combine the chicken broth, green onions, crushed hot red pepper flakes and garlic powder in a small saucepan. With the heat at medium, bring this mixture to a low simmer. With a small sharp knife, carefully take the outer layer off the ginger root, exposing the pale yellow interior. Then, either puree this in a food processor or mince very fine with a knife. Add only two level teaspoons to the chicken broth mixture. Freeze the rest for future use. In a small bowl, combine the cornstarch and 1/8 cup cold water, stir this well until the cornstarch is completely dissolved. Then stir this mixture into the gravy and continue stirring until thoroughly blended. Bring the gravy to a low boil and continue to boil for one minute.

Carb count per serving:6g, protein count:7g, fat intake:1.5g-calories 70

CHICKEN MEATBALLS – 2 servings

3 lbs ground chicken breast,2 large egg whites,1 tbsp crushed red pepper flakes,1/2 tbsp coarse ground black pepper,3/4 tbsp garlic powder,1/2 cup nonfat parmesan cheese(in shake-top can)

Preheat oven to 425 degrees. Mix all of the above ingredients well. Form mixture into a large ball (it may be soft from the egg whites) and transfer into a lightly oil-sprayed or coated baking dish. Pat down until the meat is approximately 1 ½ inches thick. Lightly coat top with oil spray. Put dish into oven and bake approximately 25 to 30 minutes. The last three to four minutes, turn on the broiler to lightly brown the top.

BEVERAGES

LOW CARB PINA COLADA – 1 serving

1 scoop Designer French Vanilla protein powder,1 tbsp Davinci’s sugar free vanilla syrup,1 teaspoon pineapple extract,1/2 teaspoon coconut extract,6 ice cubes

Mix in the blender till it is smooth and creamy. For those festive times you can add a shot of Rum.

Carbs count per serving: 5g

BREAKFASTS

GREEN EGGS AND HAM – 1 serving

2 eggs,1/4-1/2 avocado ,salt and pepper slices of ham

Hard boil the eggs and mash or chop them up while still warm. Mix with the avocado to make a green egg salad. Add salt and pepper to taste. Lightly fry the slices of ham and serve with the egg salad.

Also you can use the egg salad chilled and roll it up in slices of cold ham like a crepe.

Carb count per serving 5-8g.