Chicken Fajita Rollups Serves:varies
CarbsPerServing:as little as 2, depending on how much sauce,
sour cream and peppers and onions are used
Prep Time:10 min. for chicken, 5 min. to prepare Effort:Easy

Ingredients:
Bnls chicken breast Mccormick mexican seasoning
sour cream taco sauce
shredeed cheesepeppers onions
romaine lettuce olive oil

How to Prepare:
Cut chicken into small slices, saute in fry pan with a little oil
and mexican seasoning,saute peppers and onions with oil or whatever
you like, spread sour cream, taco sauce cheese,peppers and onions,
chicken onto lettuce leaf and roll up. It’s delicious.

Ranch Stuffed Chicken Serves:4,8 CarbsPerServing:2-3
Prep Time:10 min Effort:Easy
Ingredients:
4 Chicken Breasts
4 slices of ham
4 oz. cream cheese
4 oz. mozzerella cheese (or cheese sticks)
sprinkle of dry hidden valley ranch

How to Prepare:
Defrost chicken breasts until you can cut through the center, cut
until almost to the edge, then open up (will look like a sub roll
almost) and put ham slice, then spread cream cheese on ham. place
mozz. on top and fold together. Sprinkle ranch dressing on top. Bake
at 350 for approx. 45 minutes

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Cabbage Rolls
CarbsPerServing:28g carbs total
Effort:Easy
Ingredients:
10 large cabbage leaves
1 pound ground beef
1/4 cup flax meal
1/2 cup crushed pork rinds1 large can chopped
tomatoes — drained well
1 small onion — chopped
fine
1 teaspoon salt

How to Prepare:
Cook cabbage leaves for
two mintutes in just enough
water to cover. Drain
off water. Mix remaining
ingredient together. Place
1/10th of mixture in
cabbage
leaf and roll up. Wrap rolls
in foil and bake at 300
degrees for 40 minutes.
Pepper Steak
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1/4 cup soy sauce
1 clove garlic
1/2 teaspoon ginger
1 thin slices beef — cut from
steaks
(enough for 4 people)green onion or regular
onion — sliced
2 celery stalks sliced
red or green peppers sliced
1 tablespoon cornstarch — 1 c. water

How to Prepare:
Combine soy sauce, garlic,
and ginger with beef, set
aside.
Heat oil, add beef, simmer
40 minutes on low, or until
tender.
Add onion, peppers, &
Celery. Cook until tender.
Mix cornstarch and water.
Add to meat. Heat until
sauce is thick

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Famous Meats CarbsPerServing:4g carb total Effort:Easy
Ingredients: 1 pound burger meat 1 tablespoon barbecue
sauce pinch salt2 teaspoons worcestershire sauce

How to Prepare:
You mix it around for about 2 minutes at the most.
make them into little pattys of meat and
serve them with thousand island dressing. This
recipe might not sound so good but believe me. Once
you try it, it is delicious. This is no joke at
all. Try it for yourself. It doesnt even have alot of carbs!
Lamb Patties CarbsPerServing:no counts provided Effort:Easy
Ingredients:
454 grams minced lamb salt and pepperchopped mint or sugar free mint sauce
1 4x 1″x1/4″ pieces feta cheese

How to Prepare:
Season the minced lamb with plenty of salt and
pepper. Form into eight 2ozs patties all the same
size. Place a teaspoon of sugar free mont sauce and
a peice of feta on 4 of the patties. Place the other 4 on
top and press around the edses to seal. Cook on a
hot griddle, under a hot broiler or in a lightly oiled frying pan.
Salisbury Steak Serves:10,10 CarbsPerServing:13g carbs total
Effort:Easy
Ingredients:
1 pound ground beef 1/3 cup dry bread crumbs*
1/2 teaspoon salt 1/4 teaspoon pepper
1 egg1/4 cup sliced onion 10 1/2 ounces beef broth — condensed
4 ounces mushroom stems and pieces — drained 3/4 teaspoon Guar gum**

How to Prepare:
Mix ground beef, bread crumbs, salt & pepper and
egg;shape into 4 oval patties,
each about 3/4inch thick.Cook patties over medium
heat, turning occasionally,until brown, about 10
minutes; drain. Add onion,broth
& mushrooms. Heat toboiling; reduce heat. Cover
& simmer until beef is done,about 10 minutes.

Remove patties; keep warm. Heat onion mixture to
a boil. Sprinkle guar gum over mixture; stir in. Heat
for a couple of minutes &gravy will start to thicken.
If too thick add some water to desired consistency(I
add 1/2 can of water tomake more gravy & cut
down on the salty taste).

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Red Chile Chimichangas Serves:4 CarbsPerServing:8
Prep Time:15 minutes Effort:Average
Ingredients:
3c cooked beef or pork (canned works)
1/2 c. beef broth 2T Atkins Ketato flakes
8″ square spring roll wrappers 3 Tbls. chile powder
1tsp. salt 1Tbls. garlic powder 1 c. vegetable oil

How to Prepare:
Bring broth to a boil and add meat. (If you’ve used canned meat you
may not need extra broth, there may be enough in the can)Add salt,
chile powder,and garlic powder and cook for a couple of minutes. Add
the ketato flakes and stir until thickened. Remove from heat and put
1/8 of mixture at the edge of a spring roll wrapper. Fold in sides
and roll up like you would a tortilla. When you have 8 burritos,
heat the oil in a small skillet and fry the burros, turning til
browned on all sides. Drain on a paper towel covered plate and
enjoy! 4 carbs per burro, with salad and sour cream you have a great
10 carb dinner!
beef scrambler Serves:As many as you want
CarbsPerServing:depends on amounts used Prep Time:20 minutes
Effort:Easy
Ingredients:
ground beef Mozzarella cheese canned mushroomsseasoned salt
italian seasoning

How to Prepare:
Brown the ground beef in a frying pan, then salt it and put the
italian seasoning on, depending on your tastes you may have to
repeat this a couple times. Put in as much mushrooms as you like,
keep in mind to check the can for carb listings. Wait until the meat
and mushrooms have a “crisp” look, the sprinkle grated mozzarella
over the top, let melt and you’re done! Sometimes I make a couple
small cheese chips too.

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Pizza Casserole CarbsPerServing:no counts provided Effort:Easy
Ingredients:
2 packages sliced mushrooms 2 bell peppers — chopped
1 small onion — chopped - or chives chopped olives
1 small can tomato sauce pepperoniitalian sausage — browned
grilled chicken or turkey meat - in bite size pieces
whatever cheese you like - shredded bacon pieces
maybe a few pieces of pineapple

How to Prepare:
Spray the bottom of a baking pan with Pam.
Arrange the mushroom slices
to cover the bottom. Pour the tomato sauce over the
mushrooms - won’t be much so be sparing. Put on
the rest of the ingredients in whatever order you
like and top with cheese.Bake at 400 for about 20
minutes. Let sit for a few minutes. Cut and serve with nice salad.
The carbs vary depending on how much of what you
use. Should be fairly easy to figure out. It makes
about 6-8 good portions, along with a salad,
and maybe low-carb tiramisu for dessert!!!
Slow Cooker Country Spare Ribs Serves:4
CarbsPerServing:10g per serving (2 ribs) Prep Time:15-20 min
Effort:Easy
Ingredients:
4 lbs Country Style Spare Ribs 2 Tbs Butter
1 Can Diet Coke or Diet Rite Lots of Lauwry’s Seasoned Salt

1 Can Diced Tomatoes(undrained) 1 Tbsp Molasses
1 Tbsp Minced Garlic
1 Tbsp Dried Minced Onion (or fresh onion - about 1/3 chopped)
1 Tbsp Hot Hungarian Paprika (if desired)

How to Prepare:
Mix all ingredients from second column in your crock pot. Next, heat
up the butter in large skillet until very hot but not so the butter
burns. Sear each piece of ribs (I do 4 at a time) on each side. I
like to sear, but it is not necessary. Sprinkle Lawry’s salt
generously on both sides of each rib. Layer ribs in slow cooker and
pour diet coke over the top. Turn cooker on low (1 or 2) and cook
all day (about 7 hours). 1/2 hour before serving, season again if
necessary and turn to high so liquid boils. Serve and enjoy!! Tip -
if you cook these even longer and/or on higher heat remove the bones
and you’ll have a wonderful stew (add a bit of sour cream to the
broth).

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Paprika Pork Chops CarbsPerServing:21g carbs total Effort:Easy
Ingredients:
4 pork chops 3 tablespoons paprika — (3 to 4)
salt and pepper 1 tablespoon Mrs. Dash
1/2 cup sour cream1/2 cup heavy cream 1/3 cup water
3 egg yolks 3 slices bacon — diced 1/4 cup butter

How to Prepare:
Saute the bacon in skillet until golden brown, remove.Saute pork chops on both
sides in bacon fat.When chops are browned on both sides, remove.
To the pan add salt and pepper, paparika, Mrs.Dash, and water.
Scrape the pan drippings to release into mixture. Allow to reduce by 1/3
over low heat, just below a boil.Beat egg yolks, add a bit of
the mixture into the egg yolks and whisk……..do not allow yolks
to scramble……then add to mixture.Remove from heat…whisk
in butter and sour cream.Add chops to reheat.
Serve with low carb aktins noodles ( egg whites beaten, salt, and egg yolks
folded in………spread on a greased cookie sheet and baked for 10 min 350
degrees, then sliced into strips when cool.
NOTES : Counts for mrs.dash not included - adjust accordingly.
SMOTHERED PORK LOIN CHOPS Serves:4,9,10 CarbsPerServing:5.5g
Effort:Easy
Ingredients:
1 thick cut pork loin chops — (4 1/2″) 1 tablespoon flour
1 tablespoon butter meat tenderizer
fresh cracked pepper 1 cup chicken stock1 shallot — minced
1 tablespoon parsley 1/2 cup whipping cream
8 ounces fresh mushrooms — sliced 4 tablespoons olive oil

How to Prepare:
Season pork with tenderizer and pepper. In a fry pan heat 1 T olive oil
and saute the shallot till tender. Add butter to pan and combine flour to
make a roux, cook for 3 minutes to remove flour taste. Add in chicken stock
and cook till thickened slightly. In a seperate pan add 3 T olive oil and
fry the pork till cooked through. Add mushrooms to the sauce and cook till
tender, add the cream and reduce the sauce till thick and bubbly. Toss
in the parsley and serve over the pork loins. Serves 4
Hint: After cooking the pork, drain off as much oil as possible and add
the pan drippings to the finished sauce.

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DRAWN BUTTER OR CREAM SAUCE

Melt a large heaping tablespoonful of butter and
stir into it a heaping teaspoonful of flour, let them
cook together without browning and add by degrees
a cup of hot milk.

CURRY SAUCE.

Curry sauce is made by adding curry powder to
taste to a white sauce. It may likewise be added to
a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grated Parmesan
cheese added to taste.

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Cakes.

CAKE MAKING.

Have all the ingredients measured or weighed,
the pans lined with paper or oiled, the nuts or fruit
prepared, and the flour sifted before beginning to
make a cake. Sift the baking powder and cream of
tartar and soda with the flour or a part of it. Use
pastry flour for all cake. Never put all the milk into
a cake batter by itself, as it curdles and makes a
coarse grained cake, but stir it in alternately with
the flour. Put all loaves of cake into a moderate
oven, that they may rise before beginning to bake.
After the cake rises the heat may be increased.

ANGEL CAKE.

The whites of nine large, fresh eggs. When they
are partly beaten add one-half teaspoonful of cream
of tartar and then finish beating the cream of tartar
makes them lighter then add one and a quarter
cups of granulated sugar, stir the sugar very lightly
into the whites of the eggs, and add a teaspoonful of
vanilla. Have flour sifted five times, measure a cup-
ful and fold it in very carefully, not with a circular
motion, and do not stir long. Turn it into a Turk’s
head mould and bake forty-five minutes. Do not
grease the mould, and when taken out of the oven
invert it until the cake is cold before removing from
the pan. Never use a patent egg-beater for this cake,
but a whip, taking long, rapid strokes, and make it
in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters
and beaten to a cream, two hard-boiled egg yolks
mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs,
then mix all with the butter, add a pound of flour
and a wineglass of brandy, mix well. Roll under the
hand and make into small jumble cakes or krunchens.
Beat the white of an egg, dip each cake into it and
then roll in granulated sugar, bake a delicate brown
in a very slow oven fifteen or twenty minutes. Grease
the tins.

BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half
a cup of sugar, one cup of Porto Rico molasses, one
cup of thin sour cream or milk, three eggs, the whites
and yolks beaten separately, two cups of berries, two
and a half cups of flour, one teaspoonful of soda
sifted with the flour. Bake as soft gingerbread and
serve hot.

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STEAMED PUDDING.

One cup of raisins stoned and chopped, one cup
of butter chopped, two cups and a half of flour, one
cup of Porto Rico molasses, one cup of sweet milk, a
scant teaspoonful of soda, a teaspoonful of cinna-
mon, and a little nutmeg. Steam in a mould two
hours. Serve hot with a sauce.

SPONGE CAKE MERINGUE.

Butter -well a pudding dish, cover the bottom
with slices of stale sponge cake about an inch thick,
fit closely together. Beat the yolks of three eggs
with three teaspoonfuls of granulated sugar, add the
grated rind of half and the juice of one orange, the
juice of half a small lemon, two tablespoonfuls of
melted butter and stir in soda as large as a pea into
a cup and a half of milk, add this to the orange and
egg and stir well together. Pour three-quarters of
this mixture over the cake, set the dish in a pan of
boiling water in the oven, and when the cake has
absorbed the custard and no longer floats, add the
remainder of the custard. While the pudding is bak-
ing make a meringue of three -whites of eggs beaten
to a stiff froth and three-quarters of a cup of granu-
lated sugar, flavor with the grated rind of half an
orange and a few drops of orange extract. Spread
quickly over the pudding and bake fifteen minutes.

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APPLES STEWED WHOLE. Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one ; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples -were cooked in as will dissolve the sugar ; when it comes to a boil add the apples and cook until clear. Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bart- lett pears maybe cooked in the same manner, serving them whole. APPLE SOUFFLE. Seven tart, juicy apples, pared and cored, and cut fine. Put them over the fire in a double boiler with- out any water, steam until tender, then stir into them two tablespoonfuls of butter and one cup of sugar, remove from the fire, and turn it into a bowl to cool. When it is cold beat in the yolks of four eggs, whipped very light, a little grated lemon peel, and then add alternately the whites of the eggs, beaten to a stiff froth, and a cup of stale bread crumbs. Beat hard for a few moments and turn into a buttered pudding dish and bake in a moderate oven about one hour. Cover it while baking until ten or fifteen minutes before it is done, so that it will not form a hard crust and become dry. Serve warm in the dish in which it is baked.

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