Low Carb Food

Ingredients:

* 12 oz. heavy cream
* 1/3 cup unsweetened peanut butter
* 10 artificial sweetener packets
* 4 oz. cream cheese
* 6 oz. finely-grated almonds
* 1/4 cup softened butter

Preparation:

Crust:

1. Take the finely-grated almonds and mix them with the semi-soft butter until it forms a pasty consistency.

2. Press into pie plate and bake at 350 degrees for ten minutes, or until the crust is browned.

3. Take out and let cool before filling with pie mixture.

Filling:

1. Whip the heavy cream with 3 packets of sweetner until it is pretty stiff.

2. Fold in the rest of the ingredients and blend as gently as possible while still mixing thoroughly.

Ingredients:

* 1 medium-sized spaghetti squash
* 1 cup sour cream
* 1/2 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1/4 tsp. garlic powder
* 1/4 tsp. salt
* 1/4 tsp. black pepper

Preparation:

1. Fill a soup pot with 1 inch of water and place the whole squash in the water.

2. Bring to a boil over medium high heat, cover, and cook for 25 to 30 minutes or until tender when pierced with a knife.

3. Remove it to a cutting board and allow to cool slightly, about 15 minutes.

4. In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning.

5. Cut the squash in half lengthways, then use a soupspoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands.

6. Add the strands to the sauce and stir until thoroughly mixed and heated through.

7. Serve immediately.

Ingredients:

* 1/3 c. Creme
* 1 Tbsp. Creme cheese; softened
* Sugar Free Raspberry Jello mix to taste

Preparation:

1. Whip the creme a little until it starts to stiffen up.

2. Add the creme cheese and blend.

3. Add Jello mix (dry) to taste.

Ingredients:

* 1 bunch fresh spinach, well rinsed and trimmed
* Salt and freshly ground pepper
* 1 teaspoon canola oil
* 2 pounds leeks, quartered, washed, and finely chopped
* 2 ounces Canadian bacon, trimmed of fat and finely minced
* 1 egg, lightly beaten
* 1/2 cup heavy cream
* 1 teaspoon Dijon mustard
* 2 ounces goats cheese
* 1/3 cup Parmesan shards
* 2 teaspoons unsalted butter

Preparation:

1. Preheat the oven to 375 degrees F.

2. Lightly spray or wipe a 9-inch pie plate with vegetable oil.

3. Place the spinach leaves in a vegetable steamer over low heat and steam until just wilted, about 1 minute.

4. Line the pie plate with the spinach leaves.

5. Season with salt and freshly ground pepper to taste.

6. Heat the oil in a saucepan.

7. Add the leek, cover, and sweat for 5 minutes.

8. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and add the leek.

9. Pour the mixture carefully over the spinach.

10. Top with the Parmesan, and dot with the butter.

Ingredients:

* Mound of steamed (then cooled) spinach
* Dollop of mayonnaise
* Squirt of mustard
* Crisp bacon

Preparation:

1. Slice 2 boiled eggs

2. Mix mayo and mustard with spinach.

3. Layer egg over spinachlayer over the mound.

Low Carb Spinach-Filled Deviled Eggs

Ingredients:

* 12 hard-cooked eggs
* 1 (10-ounce) package frozen chopped spinach
* or
* 1 bunch fresh spinach, cooked and chopped
* 1/4 cup mayonnaise
* 2 tablespoons olive oil
* 2 tablespoons freshly grated parmesan cheese
* Salt and freshly ground pepper to taste

Preparation:

1. Cook the spinach. Drain and squeeze dry, getting out as much water as possible so spinach doesn’t dilute the filling.

2. Peel eggs and cut in half.

3. Mash yolks with spinach, mayonnaise, oil, cheese, salt and pepper.

4. Carefully fill each egg white half with the yolk mixture.

5. Cover with plastic wrap and refrigerate until well chilled.

Ingredients:

* 6 hard-cooked eggs, peeled and cut in half lengthwise
* 2 tablespoons mayonnaise
* 2 tablespoons sour cream
* 2 teaspoons Dijon-style mustard
* 1 teaspoon lemon zest
* 1 teaspoon lemon juice
* 2 teaspoons fine-chopped fresh dill, plus
* 12 sprigs fresh dill for garnish
* 3 packed tablespoons fine-minced smoked salmon, plus
* 12 slivers smoked salmon for garnish

Preparation:

1. Remove yolks and mash with mayonnaise, sour cream, mustard, lemon zest and juice, chopped dill and minced salmon.

2. Fill indentations into egg whites.

3. Garnish with a sliver of smoked salmon and a tiny sprig of dill.

Ingredients:

* 1/2 cup mayonnaise
* 1 tablespoon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 strips bacon, cooked, crumbled
* 2 tablespoons shredded sharp Cheddar
* Parsley, for garnish, optional

Preparation:

1. Halve eggs lengthwise.

2. Spoon yolks into a bowl. Reserve whites.

3. Mash yolks with fork.

4. Add mayonnaise, mustard, salt and pepper.

5. Fold in bacon and cheese.

6. Fill each half egg white with yolk mixture.

7. Cover and refrigerate until ready to serve.

Ingredients:

* The core of a fresh cauliflower (not the flowerettes)
* 2 cups beef stock, bouillon or water
* 1 10-ounce can clams and broth
* 1 tablespoon butter
* 1 tablespoon minced onion
* 2 cups heavy cream
* 1 sprig or 1/2 teaspoon minced parsley
* Salt to taste

Preparation:

1. Dice the cauliflower.

2. Heat the cream and stock together.

3. Add the cauliflower.

4. Simmer uncovered for 10 minutes, or until the cauliflower is the consistency of cooked potato.

Ingredients:

* One can Campbell’s condensed Roasted Garlic & Mushroom soup
* A little less than a can full of water and a splash of cream (the soup is supposed to be made with milk)
* A can of sliced mushrooms
( A box of fully cooked sliced beef (from the freezer section)
* Generous sprinkling of Garlic & Herb Mrs. Dash Seasoning

Preparation:

1. Combine all ingredients in pot.