Low Carb Cheese Quesadillas

I've been craving a quesadilla for a week or so now and remembered that I had low-carb wraps in the pantry and plenty of cheese...so I made some for lunch! Easy, fast and yummy! You can even add in meats, veggies and other condiments as you wish.

Ingredients:

• 1/2 tbs Butter
• Low Carb Wraps (1 per quesadilla)
• 1/2 cup Shredded Mexican Cheese blend
• 1/2 cup Mozzarella Cheese

Directions:

1. Melt butter in skillet on medium to medium-high heat


2. Lay one wrap in skillet


3. Top entire wrap with Mexican cheese blend


4. Top half of wrap with mozzarella cheese


5. When cheese starts to melt start lifting wrap and watch for the bottom to brown


6. Once bottom of wrap browns, fold wrap in half and remove from skillet


7. Cut, garnish and serve!

Low Carb Mozzarella Sticks

We love, love, love buffalo wings but have been pining for the finger foods that so often go with them. Pine no more! The hubby has found a way to make low carb mozzarella cheese sticks!  And they are oh so simple - next we'll try onion rings and pickles!

Ingredients:

• String Cheese or Mini Babybels
• 1 Egg
• Italian Bread Crumbs

Directions:

1. Beat egg in shallow dish.


2. Dredge string cheese sticks or Babybels through egg.


3. Roll around in bread crumbs.


4. Freeze for 30 to 60 minutes to help hold everything together.


5. Deep fry until golden on the outside.


6. Serve with ranch, southwestern ranch, marinara or other sauce of choice.

Low-Carb "Fat Head" Pizza Crust

Original Recipe from FatHead

One of the biggest downfalls for me of maintaining a low-carb diet was my infinite love for pizza and good pizza crust. With this low-carb, flour replacement crust, it is a downfall no more! You won't even know it's low-carb!  This recipe is for the crust only - add sauce and toppings of your choice.

Ingredients:

• 1 1/2 Cups Shredded Mozzarella Cheese
• 3/4 Cup Almond Flour
• 2 Tbs Cream Cheese
• 1 Egg
• Garlic Powder or Salt
• Cookie Sheet
• Parchment Paper

Directions:

1. Preheat oven to 425.
2. Combine mozzarella cheese and cream cheese in a medium size microwaveable bowl.


3. Microwave for one minute, stir, and microwave an additional 30 seconds, stir again.


4. Stir in egg and almond flour.


5. Wet your hands to keep the dough from sticking and spread on a cookie sheet covered in parchment paper. (If the dough is stringy, pop it back in the microwave for  another 20 seconds to re-soften).


6. Sprinkle garlic salt or garlic powder over the dough.
   

   

   Dough before baking















7. Poke  holes in dough with a fork to avoid bubbles.


8. Bake for 8 minutes. Poke a hole in any bubbles.  Bake for an additional 4 to 6 minutes or until slightly brown on top.


9. Add pizza sauce, spices and toppings at your discretion (these will add to carb counts).


10. Pop back into the oven long enough to warm toppings and melt cheese.


11. Ooooh and ahhhh over how much it tastes like regular crust pizza! And you don't need a fork like most low-carb pizza recipes - eat with your hands by the slice!

When we make this pizza we put a layer of low-carb pizza sauce (Great Value from Wal-Mart), pizza seasoning (or oregano and basil), pepperoni, red onion, mozzarella cheese, bacon crumbles, black olives and crushed red pepper flakes.  Topping combinations are endless!

Entire Crust: 765 Calories; 55.8g Fat; 55.6g Protein; 11.9g Carbohydrate; 2.3g Dietary Fiber; 9.6g Net Carbs

Mock Potato Salad - Low Carb

 Ingredients:

From Linda's Low Carb Recipes

• 16 ounce bag frozen cauliflower 
• 4 hard boiled eggs, chopped 
• 2 stalks celery, chopped 
• 3 green onions 
• 3 tablespoons yellow mustard 
• 1/2 cup mayonnaise 
• 2 tablespoons dill pickle relish, optional 
• 1/8 teaspoon celery seed, optional 
• 1/4 teaspoon pepper, or to taste 
• 1/2 teaspoon salt, or to taste 
• Pinch dill, optional

Directions:

1. Cook the cauliflower until soft, but not mushy; drain well.


2. Cool, then cut in small pieces.


3. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower.


4. Chill at least 2 hours.

Makes 6-8 servings
Do not freeze

Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Low-Carb Pizza

Original Recipe by Linda

Crust: 

• 4 ounces cream cheese, softened 
• 2 eggs 
• 1/4 cup parmesan cheese
• 1/4 teaspoon oregano or Italian seasoning 
• 1/4 teaspoon garlic powder { I used 3/4 teaspoon - we like garlic }
• 8 ounces Italian cheese blend or mozzarella cheese, shredded

Toppings:

• 1/4 cup pizza sauce { I used 1/2 cup to cover the entire crust - this ups the carb count a bit }
• 4 ounces mozzarella cheese, shredded 
• Assorted toppings: pepperoni, ham, sausage, onions, olives, green peppers, bacon, etc. 
• Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

Directions:

1. Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. 
2. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper (see note below). 
3. Bake at 375º 20-25 minutes or until evenly browned, but not too dark. 
4. Let cool completely on a wire rack.
5. Spread the crust with the pizza sauce, then the cheese and toppings of your choice. 
6. Lightly sprinkle with the seasonings of your choice. 
7. Bake at 375º about 15-20 minutes or until toppings are bubbly. 
8. Let stand a few minutes before cutting.

Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Cream Cheese Clouds

Original Recipe by Linda


Ingredients:

• 8 ounces cream cheese, softened 
• 1/2 cup unsalted butter, softened 
• 3/4 cup granular Splenda OR 1 Tsp Stevia in the Raw
• 1/2 teaspoon vanilla or other flavoring

Directions

1. Beat everything with an electric mixer until fluffy. 
2. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. 
3. Freeze until firm, at least 1 hour. 
4. Store in the freezer and eat frozen.

Makes 24 clouds

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

White Castle Hamburger Casserole

Original Recipe by Linda
Induction Friendly

Ingredients:

• 1 pound ground beef 
• 1 onion (red or white)
• 2 eggs 
• 1/2 cup mayonnaise 
• 1/4 cup heavy cream 
• 8 ounces cheddar cheese, shredded 
• Salt and pepper, to taste

Directions:

1. Brown the hamburger with the chopped onion
2. Drain the fat and season to taste with salt and pepper. 
3. Put the meat in a greased 9-10 inch pie plate. 
4. Stir in half of the cheese, then top with the remaining cheese. 
5. Whisk the eggs, mayonnaise, cream and a dash of pepper well; pour evenly over the meat. 
6. Bake at 350º for 30-35 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen

Serving Suggestion: For a true White Castle experience, top each serving with dill pickles and mustard. Or, make a sauce of dill pickle relish and mustard.

Zucchini Fries

Photo by Our Best Bites

 Original Recipe from Our Best Bites

Ingredients:

• About 1 lb. zucchini


• 1/2 c. Italian-seasoned panko bread crumbs


• 1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)


• 2 eggs

Directions:

1. Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.


2. Combine bread crumbs and Parmesan cheese. Set aside.


3. Whisk 2 eggs together in a shallow pie plate and set aside.


4. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).


5. Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.


6. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.


7. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.

Approximately 20 Net Carbs for entire batch

Cucumber-Zucchini Salad

Photo by under21parsec

Original Recipe by Food.com

Ingredients:

• 2 cucumbers, thinly sliced
• 2 zucchini, thinly sliced
• 1 small sweet onion, thinly sliced (optional) { I use a red onion }
• 1/3 cup vinegar
• 1/4 cup splenda (or other sugar substitute)
• 1/2 tablespoon salt
• 1 teaspoon coarse black pepper, fresh cracked
• 1 pinch red pepper flakes

Directions:

1. Arrange in alternate layers cucumber, zucchini & onions.


2. Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.


3. Drain any water formed from cucumbers before adding the dressing.


4. Allow vegetables to marinate in the dressing at least 1 hour before serving.

15 Net Carbs for entire dish

Chicken Curry & Veggie Stir Fry

This is what is going to be for dinner tonight!   Jason's chicken curry with stir-fry veggies.  Simmering in the crockpot all day.  Making us hungry every time we go upstairs.  It's been a while since we've had this meal - I'm quite excited!  ( I would post the recipe but Jason just pretty much throws chicken, veggies, curry, pepper, garlic and whatever other spices he deems fit - so, there ya go. )