Effort: Easy

Ingredients:

8 eggs 1 cup mayonnaise

½ pound bacon 1 cup hot pepper cheese3 tablespoons chives –

4 thin radishes – sliced thin 1 head lettuce – torn fine for

salad 1 avocado – cubed

How to Prepare:

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

Effort: Easy

Ingredients:

6 ounces walnuts -- approx 1 3/4 cup, chopped 1 cup grated cheddar cheese

1/2 cup parmesan cheese2 eggs salt/pepper to taste

How to Prepare:

Beat the eggs in a large mixing bowl. Add all other ingredients,

stirring until well coated. Spread evenly on a baking stone or

cookie pan. I spread mine thin, so they'll be more crisp like a

cracker. But, you could spread it thicker if you wanted more of a

bread type texture. Bake for 10-12 minutes at 375 until very bubbly.

Let cool, then cut. Makes about 18 2X4 crackers, at 1.5 carbs each.

Keep refrigerated. Pop one or two in the toaster oven to "crisp up",

then enjoy with your favorite topping.

These "crackers" are very low carb and taste great with toppings

like tuna or egg salad, or just by themselves! I eat them almost

every day, and they really satisfy my cracker/bread cravings.

Effort: Easy

Ingredients:

1 package sugar free orange Jell-O 2 egg whites -- beaten stiff

2 teaspoons lemon rind -- grated 1 teaspoon orange extract2 packages artificial sweetener

4 strawberries 4 ice cube 4 lemon slices

How to Prepare:

Prepare gelatin according to package directions and cool. Beat in stiff egg whites with wire whisk. Add lemon rind, orange extract, and sweetener. Place in blender. Add strawberries and ice cubes.

Blend at medium speed for 30 seconds. Pour into glasses and garnish

with lemon slices.

Carbs Per Serving: about 7 Prep Time:30 minutes to make, 3 hours chill

Effort: Average

Ingredients:

Crust:

1/2 C ground nuts (macadamias or walnuts) 2 packets Splenda

1/4 C bake mix 3 T melted butter Filling:

1/2 Pint (8 fl oz) heavy cream 1 package sugar-free Lemon Jell-o

3/4 C water 1 packet Splenda

How to Prepare:

Crust:

Chop nuts in a food processor, or by hand. Try to get as fine a grind as possible without turning them to butter. Combine nuts, bake mix, and Splenda in a bowl. Add in melted butter and blend until you have a crumbly mixture that will hold its shape if pressed together (you may not need the entire 3 T of butter).

Grease a pie dish (7-8" works best), and pour in crust mixture.

Press firmly into the bottom and sides of the pan, coming up the side about 2". Bake this in a 300 F Degree preheated oven for about 10-14 minutes, until it just barely begins to darken (careful - don't overbake). Remove from oven and cool.

Filling:

Heat 3/4 C water in a small saucepan. When boiling, add the package of Jell-o. Stir to dissolve completely, then take off heat. Chill until the Jell-o liquid is cold, but not starting to set (about 20 minutes in the refrigerator).

Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will be whipped for a topping, but this is to be done just before serving). Beat until very stiff peaks form. Add the  chilled Jell-o liquid to the whipped cream. Beat for a few seconds, just enough to fully mix. Pour the filling into the cooled pie crust and spread to form an even top. Place in the refrigerator and chill for at least 3hours.

Just before serving, beat the remaining 1/4 C of heavy cream, adding Splenda to taste. Cut the pie into pieces and serve with a dollop of whipped cream.

New York Cheese Cake Serves:12 Prep Time:20 prep/ 1 hr cook 8 hrs chill

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Ingredients:

1/2 cup heavy cream 1/3 cup water

2 packages artificial sweetener1/2 teaspoon vanilla

1/2 teaspoon syrup of your choice or extract)

How to Prepare:

Place ingredients in a small ziploc and seal well. Place inside a gallon sized ziploc with ice and salt. Set bag on a towel beside you on the couch and flip and jiggle the bag around for about 15 minutes, until set.

NOTES : Counts for syrup or extracts not included in totals.

Prep Time:1/2 HOUR Effort: Easy

Ingredients:

2quarts heavy cream

butter/salt/pepper/haddock/clams/scallops with all juices.

you can add any kind of seafood you like, Most has 0 carbs.

How to Prepare:

sauté all seafood in pan with butter until done, add heavy cream,

enjoy!!!!!

TIP- the longer it sets the better it tastes. add salt & pepper as you like.

Ingredients:

Marinade:

1 cup fresh orange juice 1 cup fresh lemon juice

1 cup olive oil 6 garlic gloves - minced

2t cumin For Pork: 5-7lb pork shoulder

2T liquid smoke 2T coarse salt

How to Prepare:

--Mix marinade ingredients together, and pour over pork shoulder.

--Cover and refrigerate 4 - 24 hours (the longer you marinate, the

more flavor it will have)

--Preheat over to 500 degrees

--Lay heavy duty foil on work surface.

--Place drained pork shoulder on foil.

--Cover pork with another piece of heavy duty foil and make a

"packet" (it should all be tightly sealed).

--Place on rack in roasting pan and pour 2" water into pan.

--Roast at 500 degrees for 30 minutes.

--Turn down oven temp to 350 and continue roasting for 30-35 min PER

LB of roast.

The meat will fall apart when you are finished.