Asparagus stir-fry
CarbsPerServing:29 total recipe
Effort:Easy
Ingredients:
1 pound asparagus — fresh spears
1 can bamboo shoots
1 can waterchestnuts — sliced
2 stalks celery — sliced 1/2″ thick1 cup fresh mushrooms — sliced
4 tablespoons oil — for cooking
1 each salt and pepper — to taste

How to Prepare:
Cut all vegetables about the same thickenss to promote even cooking.
Heat oil in wok or large skillet. Stir fry asparagus for about 2
minutes. Reduce heat to medium, cover and cook for 5 more minutes,
stiring occasionally to prevent burning. Add all the other
ingredients and raise heat to med/high, stir fry 3 - 5 minutes,
making sure to stir often.

Bacon Flavored Asparagus
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
Asparagus
REAL Bacon Bits
Extra Virgin Olive OilButter
Pepper

How to Prepare:
Simply melt a little butter in a large frying pan.
Add a little bit of olive oil and heat.
Add asparagus and sprinkle REAL bacon bits over top.
Cover and let simmer for about 5-8 minutes, turning asparagus
twice.
Pepper to taste - serve warm.
Bacon-Stuffed Cherry Tomatoes
CarbsPerServing:18 total recipe
Effort:Easy

Ingredients:
1 pound bacon
1/4 cup mayonnaise1/4 cup green onions
1 pint cherry tomato

How to Prepare:
Cook bacon until very crisp.
Crumble up bacon and mix with mayonnaise (add more if you need it)
and green onions.
Cut off top and scoop out inside of cherry tomatos. (Trick to make
tomatos stand still cut a small sliver off the bottom).
Fill with bacon mixture. Better when they sit a while so the flavors
meld and they taste like a little BLT without the L!

The carb count for a cherry tomato is .8 per tomato with .2 fiber,
but you are scooping out the guts so it should be less.
So under 1 carb per treat. I used to serve them for parties and
never had any left. Enjoy.

>From Dawn:
I make this too but instead of mayonnaise, I use a package of cream
cheese. I cut the tomatoes in half, scoop out the insides,
sprinkle them with salt and pepper and let them drain cut side down
on papertowels. You have to whip the cream cheese
until light & fluffy (use a bit of heavy cream to thin out the
mixture) and then mix in the onion and bacon. I use a pastry bag to
fill the cups to give a nice finishing touch. If you use a bag, then
you have to make sure the onion and bacon are chopped fine so they
can pass through the pastry tip. Or, you can fill them with a
teaspoon. Baked Cheese-Zucchini
CarbsPerServing:16 total recipe
Effort:Easy
Ingredients:
2 medium Zucchini — sliced very thin
1 Egg
1 tablespoon prepared mustard
1/8 teaspoon Ground white pepper1/8 teaspoon Ground nutmeg
1 Green onion — sliced thin
1/2 cup Swiss cheese — grated

How to Prepare:
Put the zucchini in a colander or on towels to drain off the
moisture. Combine the remaining ingredients.
Add the zucchini and mix well. Pour into a lightly oiled 2-quart
casserole. Bake at 350 F for 40 to 45 minutes.

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