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I found a fantastic recipe for low carb chocolate chip cookies.  I was a little leary as the recipe itself seems a bit daunting.  But...  Perfection.

I like mine a little crunchy and chewy.  To obtain this I baked the cookies a bit longer than most probably would.  It made the bottom of the cookie crunchy and the top chewy.

I found the recipe from lowcarbfriends.com.  Excellent source for low carb recipes.

Chocolate Chip Cookies
  • 3C Carbquick 
  • 1tsp baking soda
  • 2 eggs
  • 1C Poly dextrose fiber
  • 1C unsalted butter (lightly softened) 
  • 1/2C Erythritol 
  • 1/2C Vanilla Designer Whey Protein (I used plain) 
  • 1T vegetable glycerin (I didn't have this and skipped it.) 
  • 1T Molasses 
  • 1/2t liquid splenda
  • 1t vanilla 
  • 2C (12oz) Mini carb semi-sweet chocolate morsels
Directions:
  1. Beat eggs and poly dextrose until smooth. Add butter and mix well. 
  2. Add sweeteners, molasses, and vanilla until creamed. 
  3. In a separate bowl combine carbquick and baking soda.  
  4. Gradually combine dry mixture with the wet mixture.  Mix until smooth. 
  5. Add chocolate chips
  6. Drop by heaping tablespoon onto ungreased baking sheets covered by parchment paper. 
  7. Preheat oven to 375. 
  8. Bake 7-13 Minutes until golden brown.  (time varies by oven) 
  9. Remove and let stand out on pan for 3-5 min. Move to cooling rack to further cool.

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I got this recipe from Luscious Low Carb's blog. It has quickly become a favorite. I serve it with a guacamole salad and set the pepper on top of it.
I switch up what I stuff the peppers with and use chicken, corn, red bell pepper, and onions instead. And season the way I want. Most recipes are more of a guide or idea. The seasonings I ended up using are ancho chili powder, chicken soup base, cumin, taco season, onion powder and garlic powder. It turned out great!

Ingredients:
  • 3 poblano peppers
  • 8 oz of muenster cheese, cut in thick sticks
  • 12 large shrimp, chopped
  • 2 tbsp chopped onion
  • 2 tbsp chopped tomato
  • 2 tbsp chopped cilantro
  • 2 tbsp tomato sauce
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions:
  1. 1. Place the poblanos on a griddle or skillet on high heat. Roast them, turning until they are blackened on all sides, about 20 minutes. (If you have a gas stove, roasting them over the open flame works better) They should look like this:
  2.  Wrap the peppers in a napkin and place them in a plastic ziploc bag for 10 minutes to steam
  3.  Take the peppers out of the bag and napkin and peel all the charred skin off. Rinse them under cold water. There will be a little bit of skin left and that's ok.


  1.  Cut a slit in the pepper from the stem to the tip and remove the seeds with a spoon. (Rinse) Set aside.
  2.  In a small pan on the stove add olive oil, onion and garlic. Cook for 3 minutes until soft and tender. 
  3. Add tomato, cilantro and shrimp. Cook until shrimp turn pink, about 4 minutes then add tomato sauce. Season with salt and pepper. Simmer on low for 2 minutes until heated through.
  4. Stuff peppers with cheese sticks and top with shrimp mixture. (We shredded the Munster)
  5. Bake in the oven for 15 minutes until cheese is melted and bubbly.


I served mine topped with sour cream and avocado. Carb counts not included for these toppings.


3 servings
Each at 4.7 Net carbs each (For the recipe provided. This is not the count for any of my adjustments)

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This is an excellent recipe. I don't care much for the flax seed and it can be removed and

replaced with other options. I've only tried it once. It was "OK" with the substitutions. I havent made this in a while, but the 1st recipe is the one I typically used.  They work great for making breakfast sandwiches!

  • 1/3 cup almond flour (1 1/4 ounces) 
  • 2 tablespoons golden flax meal 
  • 3/4 teaspoon baking powder 
  • Pinch salt 
  • 1 egg 
  • 1 tablespoon water 
  • 1 tablespoon oil
Note -This recipe is Keto/Gluten Free. The recipe with CarbQuick is not.


Directions:
  1. In a small bowl, mix everything together well with a fork. 
  2. Pour the batter into a greased microwaveable dish with straight sides, about 4 1/2" in diameter. 
  3. Microwave on HIGH 2 minutes or until the muffin feels firm to the touch. 
  4. If you want a really crisp muffin, flip it over in the dish and microwave another 30 seconds.
  5. Turn out onto a plate and cool enough to handle. 
  6. Slice the muffin in half horizontally. Toast in a toaster oven until very brown and crispy.


Makes 1-2 servings
Per 2 halves: 466 Calories; 42g Fat; 16g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs
Per 1 half: 233 Calories; 21g Fat; 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

Alternate Recipe:



JENNYWREN'S LOW CARB ENGLISH MUFFINS 
This recipe was also taken from Linda's Low Carb Menu

Ingredients:
  • 1 egg 
  • 2 tablespoons water 
  • 1 tablespoon oil 
  • 1/3 cup Carbquik 
  • 2 tablespoons golden flax meal 
  • 1 teaspoon granular Splenda, optional 
  • 3/4 teaspoon baking powder 
  • Pinch salt
Directions:

  1. In a small bowl, beat the egg, water and oil with a fork until well blended. 
  2. Mix the dry ingredients in another small bowl, then whisk into the wet ingredients.
  3. Pour the batter into 2 greased microwaveable dishes with straight sides, about 4 1/2" in diameter. 
  4. Microwave on HIGH 2 minutes or until the muffins spring back when touched lightly. 
  5. Turn out onto a plate and cool enough to handle them.
  6.  Slice each muffin in half horizontally. They will be very thin. 
  7. Toast in a toaster oven until very brown and crispy.

Makes 2-4 servings
Can be frozen
Per Half: 93 Calories; 8g Fat; 4g Protein; 6g Carbohydrate; 4.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Halves: 187 Calories; 16g Fat; 7g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is a slightly tweaked version of Jennywren's recipe. My friend Nancy said she added some baking powder so I did too. I suggest removing the muffins from the baking dishes after the 2 minutes, turning them over and microwaving them another 30-60 seconds to help dry the bottom. I had a heck of a time getting that wet, spongy side to toast. I haven't tried that yet, but will the next time I make these. These only really taste good when very well toasted and crisp. These are very quick and easy to make. I enjoyed eating one of these, but I don't miss bread enough to go crazy over them. Click the photo to see a close-up.
UPDATE: The second time I made this recipe, I put all of the batter into one baking dish. I microwaved it 2 minutes on HIGH then flipped it over and microwaved it another 30 seconds to help set the bottom. That did seem to help the consistency. It also baked better in the center of the microwave than when I placed the two baking dishes on the outer edge of my turntable the last time. I sliced this big muffin into just two pieces and they were more like the size and thickness of a real English Muffin. I also very thinly sliced off the top and bottom "crusts" to help them toast more evenly. However, they didn't get as crispy all the way through being that thick. The inside stayed a bit soft and bread-like. I've changed the Splenda to being an optional ingredient. I left it out this time and I think they taste better without it. One thing I'd like to try soon is to have one of these toasted and topped with a fried egg.
Here are some pictures of the muffins just after microwaving and just after removing from the baking dishes:
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ALMOND THINS

This recipe was taken from Linda's Low Carb Menu. It works pretty good. Just be sure to roll them thin enough. Too thick and they can be a bit too hard. 

Ingredients:
  • 3 ounces almond flour, 3/4 cup (This seemed way too moist. I had to add a lot more almond flour)
  • 2 teaspoons granular Splenda 
  • 1 egg white 
  • 3/8 teaspoon salt * 
  • 1/8 teaspoon garlic powder 
  • 1/8 teaspoon onion powder
Directions:
  1. Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. 
  2. Put the dough on a well-greased sheet of wax paper.  It's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the paper.
  3. Cover the dough with a piece of wax paper that's been sprayed with non-stick spray. Roll out the dough to about 1/8" thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible. (about 9x9" square) 
  4. Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares. I cut 8 strips one direction and 6 strips the other way after running the cutter down all four sides to even out the rectangle.
  5. Transfer to a non-stick cookie sheet. ( Placed a flat cookie sheet upside down on top of the cut squares and flipped them over and carefully pealed the was paper off.) 
  6. Bake them at 325º for 10-15 minutes, or until golden brown.
  7. Check after 10 minutes, if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden.

They will keep for weeks in an airtight container in your pantry.

Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs

Makes about 48 crackers
Can be frozen

* I used 1/2 teaspoon salt originally and thought they were a little too salty, but my husband didn't think so.

I found that they work better when rolled out on parchment paper rather than heavy foil. They don't stick to it like they tend to do with foil. I placed the parchment paper with the dough on a large baking sheet. They also seemed to bake more evenly this way.
These little snacks are very much like real crackers. You'd never know they were made of ground almonds. They are sturdy enough for dipping too.
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There have been all kinds of different stories with this pasta. It works, it doesn't work etc.


My personal experience......

It Works GREAT! 
As long as you follow the directions.




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Pigs in a Blanket

These are excellent! They take a little more work than just popping open a can of crescent rolls but well worth it! My Husband who normally doesn't like the taste of Carbquik even enjoys these.







Ingredients:
  • 1 3/4 cups Carbquik
  • 1/3 cup half and half (I had to add about a 1/8 cup more. The mix was too dry otherwise.)
  • 1 tablespoon yellow mustard
  • 2 slices cheddar cheese, see directions
  • 8 each hot dog
Directions: 
  1. Heat oven to 425ºF. Grease cookie sheet. (I used an air bake pan that didn't need greased.)
  2.  Mix carbquik, half and half and mustard until soft dough forms; mix 30 seconds. Turn dough onto surface dusted with carbquik; roll in carbquik to coat. Shape into ball; knead 10 times.
  3. Cut each slice of cheese into 4 strips.
  4. Roll dough into 13-inch circle; cut into 8 pie shaped wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. ( I just rolled them out to about 1/4 inch thick. and cut out long triangles. I had left over dough that I mixed in shredded cheese and made cheddar biscuits with them)
  5. Place crescents, with tips underneath, on cookie sheet.
  6. Bake about 12 minutes or until golden brown. Serve with additional pickle relish and mustard.
For 1 Serving (This is calculated to the best of my ability as I had to factor in Carbquik which was not in the database that I used. )

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I obtained this recipe from Linda's Low Carb Recipes. 
This is a FANTASTIC Cheesecake recipe and has quickly become a favorite in the house hold. I made a "regular" version of this with actual sugar for my non-diabetic friends and my husband had the idea to add melted caramel to that version. It turned out fantastic. (Of course I had to have a taste!)

 **If you don't find the need to make this low carb, you can replace the equal/spenda with real sugar and the carbalose flour with regular flour.
_____________________________________________________________________________

 Note: To follow a Keto/Gluten Free recipe, substitute the crust with a ground pecan/almond crust instead.

 Ingredients:

Crust: (Another great crust is making it out of Ground Pecans, Sweetener and butter)
  • 1/3 cup granular Splenda or equivalent liquid Splenda 
  • 1/3 cup plus 1 tablespoon butter, softened 
  • 1/4 teaspoon vanilla 
  • 1 cup Carbalose flour *

Filling: 
  • 16 ounces cream cheese, softened 
  • 1/2 cup granular Splenda (
  • 1/2 teaspoon vanilla 
  • 2 eggs

Topping: 
  • 2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin) 
    • Chayotee is a great lower carb option. Add in a bit of Apple Pie Spice.
  • 1/3 cup granular Splenda (do not use liquid Splenda) 
  • 1 teaspoon cinnamon 
  • 1/4 cup sliced almonds, 1 ounce
Directions:

  1. In a medium bowl, beat the first 3 crust ingredients on medium speed; stir in the flour until a soft dough forms. 
  2. Pat onto the bottom and just slightly up sides of a 9-inch springform pan. Set aside.
  3. Place the apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400º 15 minutes. ** Instead of baking the apples, I fried them in a pan with equal and cinnamon
  4. Meanwhile, in the same medium bowl that you used for the crust, beat the cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add the eggs; beat on low speed just until combined. Pour into the prepared pan. Arrange the warm apples atop the filling.
  5. In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle the almonds evenly over the apples, then cover with the cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400º 40 minutes until golden brown. Cool, then remove the sides of the pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.

Makes about 8-12 servings
Can be frozen

* I haven't tried this myself yet, but I've heard that you can substitute Carbquik for the Carbalose flour. I haven't calculated the counts though, but they should be similar.

** I've discovered an easier method for cooking the apples. Place the apple slices in a single layer in a glass 9x13" baking dish. Microwave on HIGH about 4 minutes or until softened and somewhat limp.

With granular Splenda: 
Per 1/8: 384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs 
Per 1/12: 256 Calories; 22g Fat; 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per 1/8: 374 Calories; 33g Fat; 11g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Net Carbs
Per 1/12: 249 Calories; 22g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs


This is my low carb version of a wonderful cheesecake recipe from my cousin, Laurie. All I did was substitute Splenda for the sugar and use Carbalose flour instead of regular flour in the crust. I also reduced the amount of apples by 2 cups to save carbs. This has got to be about the best low carb dessert I've ever eaten. No one will know that this is low carb, especially if you top it with some whipped cream or Whipped Topping (not included in carb counts). There is just enough apple to give it the right flavor, but not enough to be outrageously high in carbs. They add just 2-3 net carbs per serving. The crust is nice and flaky and this dessert reminds me of a cross between apple strudel and apple Danish. The cheese filling isn't overly sweet, so you may want to add a touch more sweetener if you like your cheesecake sweeter. Between the Whipped Topping and the sweet cinnamony apples, I don't think it really needs to be sweeter.

Below you can see a slice of the cheesecake:
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I missed having a grilled cheese sandwich and tomato soup. I searched around a bit and found a great bread recipe (after several different recipes that turned out rubbery or heavy) for the grilled cheese sandwich and a great recipe for the soup! Here is a great, simple tomato soup recipe that can bring back that Campbells' flavor!

Ingredients

  • 8 oz Tomato Sauce
  • 1/2 c. Water
  • 1/2 c. Heavy Cream
  • 1/4 tsp Splenda ( More to taste)

Directions
  1. Heat it all up!
  2. MMM MMM Good!
Nutrition:
For the Entire Recipe:

  • Calories: 242
    • From Fat: 200
  • Total Fat: 22.8g
    • Saturated: 13.9g
  • Cholesterol: 82mg
  • Sodium: 77mg
  • Carbs: 9g
    • Fiber: 2g
    • Sugar: 2g
  • Protein: 3g
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I've made these a couple times already and they are very tasty. I made one regular batch and one with the pumpkins.  You almost don't need to use syrup.  I was informed that someone added 1/2 tsp Baking Soda and these were quite a bit fluffier. I plan on trying this. 

These did not effect my BG's at all. 

For my first post I thought I'd post this pancake recipe I came up with a few days ago. It was purely an experiment but what resulted was the yummiest, fluffiest, most delicious low carb pancakes i've ever eaten! A friend who doesn't low carb tried one and ended up eating three! She loved them!

Ingredients:
  • 2 eggs
  • 4 oz cream cheese softened, I used Philadelphia brand
  • 1 scoop of Jay Robb vanilla whey protein powder
  • 1/4 cup golden flax meal
  • 3 drops liquid Splenda for zero carbs or any other low carb sweetener equivalent to 2 tbsp
  • 1/4 cup half and half


Directions:
  1. Beat the softened cream cheese and the two eggs until well combined
  2. Add the half and half, protein powder, flax meal, and liquid Splenda. Mix thoroughly, you will have a nice thick batter
  3. Melt some butter in a skillet (or you could also use oil instead) and drop batter into pan. I used three tablespoons of batter per pancake.
  4. Cook for a few minutes on medium heat. They are very easy to flip they hold together very well.
  5. You might need to add more butter as you cook more pancakes.

YEILD: 8 Pancakes
CARBS: 1.04 NET/ Cake  or 8.35 for entire recipe

For the entire batch:
Net carbs 8.35

Per each pancake:
Net carbs 1.04

Spooky pumpkin pancakes!-   

Add to the original recipe above:

 Ingredients:
  • 3 tbsp canned pureed pumpkin NOT pumpkin pie filling but 100% pumpkin
  • I upped the sweetener from 2 tbsp to 1/4 cup. (I used liquid for zero carbs, 6 drops)
  • 1/4 tsp pumpkin pie spice
Great with a dollop of fresh whipped cream and a sprinkle of cinnamon!

Net carbs for the entire batch: 10.35
Net carbs per pancake 1.29
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This recipe is my "GO TO" recipe when I am craving chocolate. I have been using it now for over a year and STILL love it! It is a very forgiving recipe and you can even get a bit creative with it. I have added a dollop of peanut butter in the center or dropped a few chocolate chips in it. Even added some mint extract.  The sky is the limit with this and it tastes great! Add some cool whip or some low-carb ice cream!

 Found on http://www.genaw.com

3 MINUTE CHOCOLATE CAKE 

  • 1/4 cup almond flour, 1 ounce 
  • 1 tablespoon cocoa 
  • 1/4 teaspoon baking powder 
  • 3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda 
  • 2 tablespoons butter, melted 
  • 1 tablespoon water 
  • 1 egg
Directions:
  1. Mix the almond flour, cocoa, baking powder (& if using-granulated Splenda) in a 2-cup glass measuring cup. 
  2. Stir in butter, water and egg (& if using- liquid Splenda.) 
  3. Mix well with a spoon or fork. 
  4. Scrape batter down evenly with a rubber spatula. 
  5. Cover with plastic wrap * and vent by cutting a small slit in center. 
  6. Microwave on HIGH 1 minute until set but still a little moist on top. (May take up to 2 min depending on microwave - I waited till it pulled away from the sides of the glass)


Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.
**Can be frozen

 [This turned out the be VERY Moist.  I didnt eat it yet, but did try a bite and it is rather tasty. I want to have cool whip with it so, I set it aside for now.]-- 

 ----UPDATE----  Ate this after it sat in the fridge for a day or so. Still very good after I heated it up a little bit and added cool whip.  Made another one a day or so later and ate it fresh with cool whip. It is REALLY Good. I think I prefer with granulated splenda instead of the liquid.


Makes 2 servings 
With granular Splenda: 
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda: 
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
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Recipe taken from About.com

I don't know about you, but eggs can get old for breakfast all the time. Having options are always nice. I was always more of a french toast fan but if I can't have that, Pancakes it is!

These turned out VERY well. Flavorful, a little dry, but very good. Well worth the work in making them. 
My morning sugars tend to be high, so when I get my after numbers I will added them.

Before Meal : 170
After Meal: 88 (2.5 Hours later and took morning meds)


Ingredients:

  • 1 cup almond meal
  • 2 eggs
  • 1/4 cup water (for puffier pancakes, you can use sparkling water)
  • 2 T oil
  • 1/4 teaspoon salt
  • 1 T sweetener
  • 2 t cinnamon (my addition)
  • 1 t nutmeg (my addition)
  • 2 t vanilla (my addition)
Preparation:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.

Yield: Six 4-inch pancakes

Nutritional Information: Each pancake has 1 gram effective carbohydrate, plus 2 grams of fiber, 6 grams of protein, and 155 calories.
The Recipe says they wont bubble like normal pancakes. Mine did, so I'm not sure what they were talking about. This could be why they came out a little dry though. Perhaps I cooked them too long?










OH THEY WERE SO TASTY!!!

PER Pancake (Recipe Yields 6 Pancakes)


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Thank you to MCS for posting this wonderful little piece of heaven.

These 20 Minute Peanut Butter cookies are very tasty. They come out with a little bit of a crunch and a little bit chewy. In my world that just means PERFECT.

These are pretty tasty- I have made these a few times already. Once I added Cocoa (because who doesn't like chocolate once in a while!) and they turned out great.


  • 1 cup unsalted, dry roasted peanuts
  • 1/4 cup erythritol 
  • 1/4 cup Splenda
  • 1/2 stick butter
  • Pinch of salt
  • 1 egg white


Process the nuts in a food processor until fine, add the sweeteners, pulse, add the egg and butter, pulse until smooth. Bake dropped spoonfuls at 400 for about 12 minutes.

Trick is when these come out of the oven they are very soft, when cooled they will harden up, wonderful for those that can eat some peanuts.

 Yields: 12 Cookies
 My Adjustment to the recipe was to use 1/2 a cup of granulated splenda instead of the 1/4 cup each of Splenda and Erythritol. (I didnt have any Erythritol). I also added a little bit of vanilla. But after tasting them, I don't think it would have needed any.

 Nutrition Data Taken from Calorie Counter.com Recipe Analyzer. (1 Cookie- Recipe makes about 12 Cookies)
I do believe this is off a bit as I was playing with the types of sugar included in this and all should present little to no carbs. When I used 1/2 c Splenda it brought the carbs up to 17.1 per cookie. When I used "Sucralose" Which is what the sugar I used was ( I have an off brand), ir brought the carb count down to 1.7 per cookie. So - You got me. Not very accurate I dont think. 

Here are the Nutrition facts without factoring in the sugar substitutes.
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I had been reading up on different low carb foods and came across this little gem.

The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.







I'm not exactly sure how I came up with the idea to do this, but it tastes fantastic in a Scrambler with tomato, avocado and cheese!

 With how Chayote Softens, I am curious if it could be used as a potato replacement or hash browns or something. I will be experimenting some more with it. 




For 1 Cup (132g) of Chayote
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The picture speaks for the recipe itself. Not to mention – it includes Bacon! Bacon is gold in this house. Anytime it goes on sale we try to stock up as best we can.
This only takes a little bit of time to put together and it tastes so good. We don’t make it too often because it is very calorie dense, but it certainly is tasty!
Ingredients:
  • 5 slices bacon
  • 5 4-oz uncooked brats
  • 1 c sauerkraut, drained
Directions:
  1. Bake bacon for at 350°F until cooked but still floppy, about 20 min. (I just pan fried for a few minutes)
  2. Boil brats in water for 15 min or until heated through.(Boiled in water till done- Next time, Boiling them in beer)
  3. Remove from water and slice deeply along the length of each brat, being careful not to cut completely through.
  4. Stuff brats with sauerkraut. Wrap one slice of bacon around each brat, securing with toothpicks.
  5. Bake on a rack set over a baking sheet in a 350°F oven for 20 minutes or grill over medium heat until cooked through.
These tasted FANTASTIC! Ate them with Mashed Cauliflower. It was a perfect meal!
Makes 5 Brats/Servings
Nutrition per Serving:
  • Calories:417
  • Fat: 36.2 g
  • Carbohydrates: 4g
  • Fiber: 0.7 g
  • Protein: 17.7g
  • NET CARBS: 3.3 g
Note: Keep in mind that these numbers can be altered depending on the type of bacon and brat you use.
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Pictured with Shiratake Noodles instead of rice.
Not really sure what to call this. This was something I threw together last minute and wasn't sure what I was making until it was done. It turned out to be VERY tasty and VERY low carb.

Ingredients:
  • 1 head of cabbage diced
  • 2 large onions- Sliced
  • 1-2 packages Kiebasa -cut to your preference
  • 1 large Zucchini-sliced
  • 1 large Yellow Squash-sliced
  • 5 T Oyster Sauce
  • Soy Sauce
  • 2-3 T Sesame Oil
  • 4 T. Minced Garlic
Directions:
  1. Slice Cabbage, Onions and Kielbasa and cook down on high heat. 
  2. Add in Zucchini, Squash, garlic and sesame oil about 5 minutes before cabbage is completely wilted.
  3. Add in Oyster Sauce and Soy sauce and cook for another 2-5 minutes. 
You may need to adjust seasonings to taste. Put over Shirataki Rice (Miracle Noodles) or if your not watching your carb intake Ramen Noodles, Rice or Lo Mein noodles would work really well too.

Estimated Nutritional Value based on a Recipe Calculator

Nutrition Facts Per Serving:

  • Calories: 267
  • Fat: 4.1g
  • Carbs: 14g
    • Fiber: 4g
    • Sugar: 6.2
    • Net Carbs: 10
  • Protein: 3.2

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This was something I just threw together and it ended up being QUITE tasty. I have yet to figure out the carb count on it.

 Because I can't do many carbs, this did spike me a little bit, however that could have been my own fault for when I took my meds.

For Low Carb I used Cauliflower. My husband is not diabetic so for his I used Cubed potatoes.
This would work really well for a dip. We tried Tostada chips with it and it was really good as well.


Ingredients:
  • 2-3 Chicken breasts-cubed and cooked
  • 1 Green Pepper- diced
  • 1 Red Pepper- diced
  • 1/2 head of Fresh Cauliflower (cut to bite size pieces)
  • 1 can Enchillada Sauce
  • 1 can Cheese Soup
  • 1 c Shredded Cheese.
Directions: 
  1. Pre-heat oven to 400
  2. Mix all ingredients except for the shredded cheese into a roaster or casserole dish. 
  3. Bake for about 45 min-1 hr. (Check tenderness of Cauliflower)
  4. Sprink shredded cheese on top and place the lid back on for about 5 minutes.
  5. Eat and Enjoy!

Per Serving:Calories: 417Carbs: 16Fat: 20
Protein: 41
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