Bacon & Egg Salad

8 eggs
1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese
3 tablespoons chives
4 thin radishes – sliced thin
1 head lettuce – torn fine for salad
1 avocado – cubed

Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all ingredients in a bowl.
NOTES:
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper cheese not included in above total – adjust accordingly.

Category: Salads

Black & Blue Salad

2 heads of butterhead lettuce
6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese
10 tbs heavy cream
2 tbs mayonnaise
1 tbs vinegar (optional)

Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)

Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper and serve immediately.

Category: Salads

Spring Mix Salad

Good sized handful of spring greens lettuce mix.
Hidden valley ranch dressing package mixed with sour cream instead of mayo (much better that way). Mix a little water and/or cream to get a more fluid consistency.
1 Safeway Select brand Chicken, Parmesan, Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar.
A small sprinkling of Planter’s mixed salted nuts instead of croutons (more natural and yummier than store bought croutons).

Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch or dinner. Add a sprinkling of garlic powder and pepper for extra zip).

Category: Salads

Salmon with lemon pepper and cumin crust

salmon filet or steak
cumin seeds -- freshly ground
freshly squeezed lemon juice
ground pepper -- five spice blendsea salt
bay leaves (2-3 depending on size)
butter

Preheat oven to 375 degrees
-place salmon in a baking dish and brush on melted butter.
-Sprinkle salmon with lemon, salt, pepper and cumin until completely covered.
-Place two to three bay leaves on top and bake at 375 for 35-40 min.

This is an awesome way to prepare fresh salmon! It's quick and easy too.
The cumin combined with the lemon and pepper gives the salmon a unique taste that's both tart and spicy. I've found though that with this recipe, the longer you bake the salmon, the more cumin lemon flavour you get. (For those of you who prefer very moist seafood, try roasting the cumin before adding it to your salmon.)

Category: Fish

Strawberry Whipped Cream Crepes

Crepes:
2 eggs
1/3 cup heavy cream
1/3 cup water
2 Tbsp. butter, melted
1/4 tsp. salt
1 dropper stevia extract
3 Tbsp. soy protein powder
Cream:
1/2 cup heavy cream (or more if you like lots of cream!)
1/2-1 tsp. vanilla
1/2-1 dropper stevia extract
1 1/2 cups strawberries, sliced

To make cream: beat cream until stiff, add vanilla and stevia to taste.
To make crepes: whisk together eggs, cream, water, butter, salt, and stevia until well-mixed. Add protein powder and whisk until smooth.

Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out. Cook until top is dry and full of air holes, then turn and cook briefly on second side. Remove to plate and set aside while cook remaining crepes.

To assemble: Place crepe on plate with good side down. Spread with cream. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries. Top
crepe with dollop of whipped cream and slice of strawberry.

Category: Desserts

Veggie Meatloaf

1 lb ground beef (80% lean)
1 lb ground chicken
1 large or extra large egg, beaten
1 large red pepper, diced
1 medium sweet onion, diced
1 tbls minced garlic
2 tbls of minced carrot
1 medium celery stalk, diced
1/4 cup shredded monteray or mozzarella cheese
1/4 cup grated parmisian cheese
1 tsp Beef Boullion powder
cilantro or parsley, salt & pepper to taste

Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbls of butter until softened.
Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat.
Add all the rest of the incredients except the shredded cheese. Make sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top.
Put aside to "rest". Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes - I use a termometer to check - 170 F internal temp.

Category: Beef

Spanish spinach omlet

1 box frozen chopped spinach
1 dashes of: Salt, pepper, garlic salt or other prefered spicesolive oil
2 eggs

Thaw spinach and drain excess liquid.
Saute spinach in about 3 TBLS. of olive oil.
Add desired spices (also very good with chopped onions and fresh garlic).
Beat eggs in a bowl.
Add sauted spinach and mix with eggs.
Return to pan and fry on both sides till done. Yummy!

Category: Vegetables

Beef Salad

Cold Roast beef – shredded or coarsely chopped
Boiled eggs
Chopped onion ( I use green onions)
Chopped dill pickle
Sliced celery
Mayo

Mix in desired amounts keeping track of the carbs you add. Let chill. Yummy on Wasa or maybe even with pork rinds for dipping!

Category: Salads

Cauliflower Casserole

5 cups cauliflower
2 cups sour cream
1 1/2 cups grated cheddar cheese
6 green onions -- chopped (separate white and green)5 1/2 teaspoons salt
1/2 teaspoon pepper
6 slices bacon -- cooked crisp and crumbled

Cook cauliflower until tender but firm, chop into pieces about the size of hashbrowns.
Mix in sour cream, 1 cup of the cheddar, white part of the green onions, salt and pepper.
Stir in cauliflower. Place in greased baking dish and sprinkle rest of cheddar on top.
Bake at 350* for 20 minutes or until heated through. Crumble bacon on top and sprinkle on the tops of the green onion. Reheats well in the micro, but doesn't freeze well.
Recipe can be doubled, serves 10.

Category: Vegetables

Ice Cream Cookies

1 cup heavy cream
3 drops Stevia or 3 splenda packets
2 tbsp Natural Peanutbutter
4 oz Softened Cream Cheese
1 tbsp Atkins Choc Syrup (optional)

Whip cream & Sweetner with a hand beater until its like coolwhip texture. Add all the other ingredients and beat until well mixed.. taste for sweetness adjust if you want.

Using a spoon put big globs on a non stick cookie sheet or in an ice cube tray and freeze until firm pry them off cookie sheet and store frozen in a plastic bag.
They are pretty hard to get out of an ice tray i have to use a knife to get em out..lol but they come off the cookie sheets real easy..and taste like peanut butter cup ice cream! makes 20ish cookies.

Im sure this would work with other flavors as well I know some folks have problems with Peanut butter.

Category: Desserts