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101 Bacon Extravaganza Deep Dish Pizza Crust: on Tue Feb 17, 2015 4:24 pm

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Bacon Extravaganza Deep Dish Pizza
Crust:
1.5 cups cooked chicken breast
1.5 cups low-moisture shredded mozzarella cheese
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
Toppings:
4 slices chopped Canadian Bacon
6 slices cooked, crumbled, peppered Bacon
6 slices cooked, crumbled, regular, crispy Bacon
1/4 cup chopped sweet yellow onion
1/4 cup chopped green onion
1/4 cup red sauce
2 cups mozzarella cheese
Preheat oven to 375 degrees Fahrenheit.
Process chicken and cheese together in a blender, food processor or Ninja. Mixture will resemble a meal/thick, dense crumb consistency. Place parchment paper in the bottom of a 10-11″ springform cheesecake pan (there will be some overlap. Remove excess from below the pan after pan seals parchment in place). Firmly press chicken/cheese mixture into springform pan. Top with parsley, basil, onion and garlic powder. Bake for 20 minutes.
Top with sauce, cheese, and rest of toppings. Bake for 25 more minutes. Let cool for five minutes in pan. Carefully open springform pan. Slice and serve.

102 Low Carb Raspberry Crepes on Sat Mar 14, 2015 12:31 pm

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Low Carb Raspberry Crepes (serves 1 or 2)
Ingredients:

2 eggs
2 oz cream cheese (use full fat hard like Philadelphia)
1 tsp Swerve Sweetener
½ tsp cinnamon
1 tsp Coconut Flour
16 Fresh raspberries (you will need about 4 berries per crepe)
Whipped Heavy Cream (you will need 1 tbsp whipped cream per crepe)
Instructions:

Prepare the crepes by combining eggs, cream cheese, Swerve Sweetener, cinnamon and coconut flour in blender. Blend until nice and frothy.

It is important to let the blender then sit for a few moments for the bubbles to disperse. This is a perfect time to whip the cream.

Take your nice and frosty bowl and beaters out of the freezer and pour a cup of heavy whipping cream into the bowl. I like to add a pinch of powdered vanilla, but that is optional. Beat with your electric mixer until big and fluffy. Place bowl in fridge.

Take your pan and put on medium heat. You could add a bit of butter if low carb crepesyou like. When the pan is hot, pour in a quarter of the egg mixture from the blender. Once you see bubbles forming, carefully flip the crepe and cook the other side. Repeat with the rest of the mixture.

Take each crepe and make a line of 1 tbsp whipped cream and 4 raspberries. Roll it up and present to your loved one who will be very impressed. Or eat them all yourself!

You could of course use strawberries or blueberries for this recipe instead of the raspberries. Those would be just as delicious!

Don’t forget to also check out my other favorite brunch recipe for Keto Eggs Benedict!

Nutrition: Calories 244, Fat 20, Protein 9, Fibre 4 and only 4 net carbs.low carb raspberry crepes (for 2 crepes as shown)

103 Macaroons on Sat Apr 04, 2015 10:31 pm

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Macaroons


Prep Time: 10 minutes
Bake Time: 20 minutes
Makes: 40

Ingredients

4 Large Egg Whites
1 Pinch Celtic Sea Salt
1/2 c. Granular Sweetener – for sugar-free I recommend Swerve or Birch Xylitol
8 oz. Finely Shredded Unsweetened Coconut
Dark Chocolate Bar (optional)
Directions

In a clean stainless steel bowl, with electric beaters, whip egg whites with salt until stiff peaks start to form.
Add in sweetener and continue to beat until really stiff.
With a rubber spatula, gently fold in coconut.
Using a small cookie scoop, drop cookies on parchment lined cookie sheets.
Bake at 350°F for 15 minutes. Outside should be golden and inside slightly soft.
Let macaroons completely cool on rack and then drizzle with melted chocolate if desired.

104 Jello Cream Cheese Balls on Tue Apr 21, 2015 10:10 pm

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Jello Cream Cheese Balls

1 8oz package of Kraft Philadelphia Cream Cheese
1 package of sugar free jello


Take the package of Cream cheese and cut into 16 squares. Put the jello powder in a small bowl. Take each square, roll into a ball in your hands and then roll in the jello powder. Keep covered with plastic wrap in the fridge.

Serving size is 2 balls.

105 Breadsticks on Thu Apr 30, 2015 4:22 pm

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Breadsticks
1 1/4 cups shredded mozzarella (140 grams)
1 egg
2 tbsp's coconut flour
1 tbsp heavy cream
Garlic Parmesan butter
(disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
2 tbsp butter
1-2 tbsp parmesan cheese
Garlic powder or minced garlic to preference
Instructions
Preheat oven to 350 degrees
Melt cheese in microwave making sure to not overheat.
Add egg, cream, and coconut flour.
You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
Melt butter and mix with parmesan cheese and garlic.
Top with garlic butter and parmesan cheese.
Notes
No sugar added pasta or pizza sauce goes great with this for dipping!

106 Low Carb Pecan Caramel Cheese Cake on Mon May 04, 2015 4:26 pm

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8 oz cream cheese, room temperature
1/2 cup heavy cream
1/8 teaspoon caramel flavoring
1/2 teaspoon vanilla
1/16 teaspoon white stevia powder or other sweetener to taste (2 packets)
1 cup finely chopped pecans
2 tablespoons unsalted butter
Pinch of salt
Instructions

With the paddle attachment beat the cream cheese, vanilla, and caramel until well blended.
Switch to the whips and add the cream.
Whip until the consistency is thick, dense, and creamy.
Add the stevia or other sweetener and adjust until it's the way you like it.
Melt the butter.
Mix the pecans and the salt, then add the butter. Mix until well blended.
Reserve a tablespoon or two for the topping.
Press 1 tablespoonful of the nut mixture in the bottom of each of 4 custard cups or 6 small widemouth jelly jars.
Spoon the cheese mixture into each cup.
Smooth the top and sprinkle with the reserved nut mixture.
Chill for at least 4 hours.

107 Doughless Pizza on Mon May 04, 2015 6:41 pm

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Doughless Pizza

An old family favorite that comes out perfect everytime! If you love pizza, you’ll want to try this!

For the Crust:
8 Oz package of full fat cream cheese
2 Eggs
1/4 Tsp black pepper
1 Tsp garlic powder
1/4 cup grated parmesan cheese

Toppings:
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
Suggested Toppings – pepperoni, ham, sausage, peppers, onion

Directions:
Preheat oven to 350°F
Coat a 9×13 baking dish with cooking spray.
With a hand mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until well mixed. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow to cool for 10 minutes.
Add sauce, cheese and choice of toppings, return to oven for another 10 min. or until cheese is bubbly and toppings are cooked.

108 Cream Cheese Pancakes on Sat May 09, 2015 8:18 pm

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2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon


Instructions

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

109 Low Carb Blender Sherbet on Sat May 16, 2015 4:52 pm

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This Low Carb Blender Sherbet recipe has zero carbs and whips together quickly.
Ingredients
1 small box sugar free gelatin (4 serving size) any flavor
1 T Heavy whipping cream
½ tsp vanilla
⅓ cup boilng water
⅓ cup ice cold water or sugar free soda
1½ cup crushed ice
Additional non caloric flavoring or sweetener (opt.)
Instructions
Pour dry gelatin into a small mixing bowl.
Add ⅓ cup boiling water and stir until gelatin is dissolved.
Pour ⅓ cup cold water (or soda) over dissolved gelatin along with the vanilla and cream as well as any other non-caloric sweeteners or flavorings you desire.
Place 1½ crushed ice in blender and pour gelatin mixture over ice. Blend until smooth and serve immediately or put covered in freezer.
Nutrition Information

110 SUGAR FREE CONDENSED MILK on Fri Sep 04, 2015 4:53 pm

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SUGAR FREE CONDENSED MILK

Ingredients:
1 cup whipping cream
1 cup almond or coconut milk
1/2 cup truvia or desired sweetener
1 Tbsp butter
1/8 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup truvia or desired sweetener to taste

Instructions:
In a medium heavy saucepan, combine cream, milk and 1/2 cup truvia over medium heat.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring often, until mixture is reduce by half. Do not scrape the sides of the pot where dried milk is, it will make the condensed milk gritty.
Add butter and whisk till melted, then whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and sweetener.

111 7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!) on Thu Oct 01, 2015 6:50 pm

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7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)


INGREDIENTS
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste
.
INSTRUCTIONS
Heat 2-3 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

112 Low Carb Enchilada on Sun Oct 11, 2015 10:47 pm

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1 head of cabbage
Shredded Chicken (I used leftovers from a rotisserie chicken we had)
1 cup chicken broth
1 cup sour cream
2 (4 ounce) cans of chopped green chiles
Fresh cilantro
Salt & pepper (to taste)
shredded cheese (optional)

For the Sauce:
Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles, heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken. Season with salt and pepper.

For the Enchiladas:
Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling. This helped a ton. Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.

Mix the shredded chicken with chopped fresh cilantro and shredded cheese (optional). I also seasoned well with salt & pepper.

Spread the enchilada sauce in the bottom of an 8×8 baking dish. Then take your cabbage leaves and place the chicken mixture inside of them and roll up. Place each cabbage roll in the baking dish. Once done, pour the rest of the enchilada sauce over them. I also topped with shredded cheese.

Bake at 350° for about 20 to 30 minutes.



Top with anything you please. Salsa, hot sauce, jalapenos, avocados, cilantro, more cheese, freshly squeezed lime juice, sour cream and the list goes on! Enchiladas are so fun to make because you really can get creative and definitely make use of the veggies and pantry items you already have on hand.

* Please note that I have started incorporating dairy products back into my diet, so that’s why I decided to concoct a sour cream enchilada sauce. You can always substitute this sauce for more of a red sauce if you are trying to stay away from dairy products.

113 Atkins/Low Carb Recipes on Fri Oct 23, 2015 7:33 pm

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Atkins/Low Carb Recipes (with nutritional Info) The whole Family will LOVE!

Low Carb Stuffed Hamburgers

Ingredients:
3 pounds Ground Chuck
8 thick sliced Bacon, chopped
1 medium onion
1 Tbs Black Pepper
1 Tbs Salt
4 oz Cheddar Cheese, Shredded
Grill on medium-high heat - 4 minutes per side

Makes 14 servings
Serving Size (5 oz burger):
320 Calories, 25g Fat, 2.2g Carbs, 21g Protein

Low Carb Pizza Quiche

Ingredients:
1.5 pounds ground beef
1/2 small onion
1 red bell pepper
1/4 tsp salt
1/4 tsp black pepper
6 eggs
1 cup heavy cream
1/2 tsp black pepper
8 oz Swiss cheese, shredded
Makes 8-12 servings.

Nutrition Info Per Serving: (8 servings)
509 Calories, 42g Fat, 4.3g Carbs (0.5g Fiber) , 26.5g Protein

Low Carb Bacon-Wrapped Chicken

Ingredients:
(with El Pollo Loco-style marinade)
Marinade:
1/4 cup Corn Oil
1/4 cup Onion
1/4 cup Butter
2 tbsp Minced Garlic
1/4 tsp Cumin
1 tsp Oregano
1/4 cup Lemon Juice
1 tsp Orange Extract

4 Large Chicken Breasts, slicked into 1" cubes
12 slices Bacon
4 oz of Cream Cheese
2 tbsp green chiles
1 tsp minced garlic
Makes 6 servings

Nutrition Information (per Serving)
376 Calories, 20.2g Fat, 1.2g Total Carbs (0g Fiber) , 44.5g Protein

Low Carb Broccoli Casserole

Ingredients:
1 cup Mayo
4 oz Cream Cheese
1/4 cup Heavy Cream
1/2 small onion, chopped
1 egg, beaten
2 Bunches Broccoli
8 oz Cheddar Cheese, shredded
Salt/Pepper to taste
1/4 tsp of Paprika
Makes 10 Servings.

Nutrition Info (per Serving):
295 Calories, 27.3g Fat, 6g Total Carbs (1.5g Fiber) , 7.3g Protein

Low Carb 7-Layer Salad

Ingredients: Low Carb 7-Layer Salad
Layer 1- 1/2 to 1 head Lettuce
Layer 2- 1 cup Mayo Dressing (Mayo, Vinegar, Splenda), Dash of Salt & Pepper
Layer 3- Half Red Onion
Layer 4- 2 Stalks Celery
Layer 5- 2-3 Eggs, Hard-boiled
Layer 6- 6 oz Cheddar Cheese, Shredded (Optional: add 1/2 cup Peas)
Layer 7- 6 slices Bacon

Nutrition Info: (makes 12 servings)
227 Calories, 21g Fat, 2.3g Carbs (1g Fiber) , 6.5g Protein
Note: if you add the peas as I did, increase the nutritional information by .5 net carbs and 5 Calories per serving.

Low Carb Taco Bake

Ingredients:
4 eggs
3/4 cup Heavy Cream
2 TBS Taco Seasoning
8-10 oz Cheddar Cheese, Shredded
1# Ground Beef
1 Green Pepper
2 TBS Salsa
Topping - Lettuce, Salsa, Sour Cream
Bake for 20-25 minutes @ 375 degrees.

Serving Size (6 Servings):
436 Calories, 35g Fat, 5g Carbs (1g Fiber) , 26g Protein

Low Carb Stuffed Mushrooms

Ingredients:
8 oz Baby Portabella Mushrooms
4 oz Cream Cheese
4 slices bacon
2 TBS Parmesan Cheese, Shredded
Dash Black Pepper

Nutrition Facts:
130 Calories, 9.5g Fat, 2.5g Carbs (.5g Fiber), 9.3g Protein

Low Carb Cabbage and Bacon

Ingredients:
2 tbsp Oil
1/2 head Cabbage
3 slices Bacon
1/4 cup Onion
1/2 tsp Salt
1/2 tsp Black Pepper
Makes 4 Servings.

Nutrition Info Per Serving:
103 Calories, 7.5g Fat, 7.5g Total Carbs (3g Fiber), 4g Protein

Hamburger Pie

2lbs of ground beef(lean)
1 package of cream cheese
2 tsp yellow mustard
2 tsp horseraddish
garlic powder to taste
salt and pepper to taste
dehydrated onions to taste

1st combine cream cheese, mustard, and horseraddish, garlic powder, salt and pepper, and dehydrated onions in a mixing bowl. Smooth it all out so when its done it will be a creamy yellow almost like the consistancy of the yolk of deviled eggs. Put aside, and split beef in half. Make a large hamburger patty and put into a round cooking dish(or square if you dont have round). Sprinkle with some salt and pepper and spread cream cheese mixture over the hamburger patty and take the other half of beef and make into another patty. Put on top of the patty with the cream cheese mixture and pinch the sides closed sprinkle with salt and pepper. Bake at 325 for 55 min or until well done. Slice like a pie and enjoy!

Chicken, Bacon & Cheese

Ingredients:

-2 slices of Turkey Bacon
-Chicken breast
-2 Sergento Muenster Cheese

cook the turkey bacon up in a pan,
then use the juice left over to cook your chicken in.
The heat should be about medium-low, between about 4 and 5.
Put a lid over to trap the heat and keep it juicy!
Once your chicken is cooked, lay the turkey bacon on top, then the cheese on top of that, and once the cheese is melted..

Low Carb Pizza Burgers

Ingredients:
1 pound ground beef
1 pound Italian Sausage
4 oz Mozzarella Cheese
1/4 cup Pizza sauce
Makes 8 servings (4 oz patties)

Nutrition Information per Serving
382 Calories, 28.7g Fat, 4.2g Total Carbs (.3g Fiber), 25.5g Protein

Mock Danish

2 oz Cream Cheese, softened
1 egg
1.5 - 2 tsp Splenda (**count against artificial sweetener count for the day)
1/2 tsp Vanilla
1 TBS Ground Flax meal (optional)

Topping
1 TBS Butter
.5 tsp Splenda
Dash Cinnamon

Low Carb Green Bean Casserole

Ingredients:
16 oz Frozen Green Beans
1 Medium Onion, Sliced
2 stalks celery, finely chopped
8 oz cheddar cheese, shredded
2 TBS butter
1/4 cup mayonnaise
1/4 tsp Salt
1/2 tsp Black Pepper
1/8 tsp Garlic Powder

Nutrition Info: (Makes 8 Servings)

200 Calories, 16g Fat, 7g Carbs (2.2g Fiber), 7g Protein

Low Carb Cheese Crisps

8 oz Mozzarella Cheese, shredded (or combination of cheeses)
Spices (to taste)

Nutrition Info: (2 crisps)
171 Calories, 11g Fat, 2g Carbs, 15g Protein

Super Chili Bowl

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
¼ cup finely chopped jalapeno chiles
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons chili powder
1 ½ teaspoons ground cumin
? teaspoon cinnamon
2 pounds lean ground beef
1 (14.5 ounce) can diced tomatoes
1 ½ cup shredded Monterey Jack cheese

Directions:

Heat broiler. In a 9- or 10-inch oven-proof skillet, heat olive oil over medium-high heat for 1 minute.
Add onion; cook until golden, about 3 minutes, stirring occasionally. Add garlic and jalapeños; cook 30 seconds, stirring until fragrant.
Add salt, red pepper, chili powder, cumin, cinnamon and ground beef to skillet. Cook until browned, about 6 minutes, stirring occasionally. Drain excess liquid from pan.
Add tomatoes, and bring to a boil. Sprinkle cheese over top. Place 5 inches from heating element, and broil just until melted, about 5 minutes.

Net Carbs: 6.5 grams Fiber: 1.8 grams Protein: 57 grams Fat: 39 grams Calories: 627

TEXAS CHILI

2 pounds ground beef, lean
2 ounces onion, chopped, 1 small or 1/2 cup
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon chipotle chile powder *
3 teaspoons cumin
1 teaspoon cayenne
1 teaspoon paprika
2 teaspoons salt
8 ounce can no-sugar added tomato sauce
4 tomato sauce cans water

Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. Turn down the heat to low; cover and simmer 1- 1 1/2 hours.

Makes about 6 servings
Can be frozen

* Or use 2 teaspoons regular chili powder.

Per Serving: 283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Green Beans

Take 1 pound of green beans - ends snapped off.

Line a cookie sheet with aluminum foil.

Spread out the green beans. Drizzle with olive oil. sprinkle with salt.

Cook in preheated oven (450) for 10 minutes. Remove and scramble around. Cook again for another 10 minutes.

They will look shriveled and charred.

1/4 pound is 8.1 carbs with 3.9 fiber.

SKILLET PIZZA

2 tablespoons pizza sauce *
2 ounces mozzarella cheese, shredded
Toppings of your choice: pepperoni, Italian sausage, mushrooms, red onions, green peppers, etc.

Line an 8-9" round cake pan with nonstick foil or parchment paper or a nonstick skillet with an oven-proof handle. Spread the pizza sauce in the bottom of the pan and top with the cheese. Add your toppings. Broil on the top rack for about 3-5 minutes or until everything is hot and bubbly. Lift the foil or parchment paper out of the pan and slide the "pizza" onto a dinner plate.

I topped mine with 2 fresh mushrooms, 3/4 ounce pepperoni, 1 1/2 ounces cooked Italian sausage, about 1 tablespoon each green peppers and sliced red onions, and a sprinkle of garlic powder and Italian seasoning. The counts below are for my pizza.

Makes 1 serving

Per Pizza: 464 Calories; 37g Fat; 25g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
PORTOBELLO MUSHROOM PIZZA

1 3-ounce portobello mushroom, stem removed
Oil
Salt, to taste
Garlic powder
1 tablespoon tomato or pizza sauce
1 ounce mozzarella cheese, shredded
Toppings (sausage, pepperoni, green peppers, etc.)
Seasonings of your choice

Wipe the mushroom with a damp paper towel. Heat a little oil in a nonstick skillet over medium heat. Place the mushroom in the hot oil, cap side down, and cook until slightly browned. Flip to cook the gill side until almost tender, but not mushy. Drain on several sheets of paper towel to absorb as much water as possible. Place the mushroom cap, gill side up, on a foil-lined baking sheet; sprinkle with salt and a little garlic powder. Spread the sauce over the mushroom, then top with half of the cheese and the toppings of your choice. Sprinkle with the remaining cheese and desired seasonings. Broil about a minute or until the cheese is melted and bubbly.

Makes 1 serving

Per Serving: 247 Calories; 20g Fat; 12g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

Pepperoni Basil Pizza Bites

Ingredients:

8 oz pckg cream cheese, softened
?2 eggs
1/4 cup pizza or pasta sauce, the lowest carbs you can find. The one I used had 2 net carbs per 1/4 cup
1 cup mozzarella cheese, shredded
5 fresh basil leaves, chopped or torn into small pieces
2 tbsp parmesan cheese, grated
32 slices of pepperoni, plus an additional 1/4 cup chopped pepperoni
1 mini muffin tin, preferably a 24 capacity one

Directions:

1. Preheat the oven at 350 F.
2. Place one pepperoni in the bottom of each mini muffin tin. Press down on them to make them stay.
3. In a large mixing bowl, mix the cream cheese and eggs until thoroughly combined. Add the pizza or pasta sauce, mozzarella, parmesan, basil, and chopped pepperoni.
4. Fill each mini muffin space to the top with this mixture. Be careful not to overfill.
5. Bake in the preheated oven for 12-15 minutes or until lighly golden brown and set.
6. Remove them from the pan by passing a small knife around the edges. They should pop right out with no problem but if you know your pan tends to stick then add pam before baking.
7. Place remaining pepperoni's in the bottom of the tins and add remaining mixture and bake as directed.

You have to do this in batches since the recipe yields 32 and the pan only holds 24.

Each pizza bite has 0.35 Net carbs.

Low Carb Pizza Burgers

Ingredients:
1 pound ground beef
1 pound Italian Sausage
4 oz Mozzarella Cheese
1/4 cup Pizza sauce
Makes 8 servings (4 oz patties)

Nutrition Information per Serving
382 Calories, 28.7g Fat, 4.2g Total Carbs (.3g Fiber), 25.5g Protein

THIN AND CRISPY PIZZA CRUST

8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice

Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.

You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.

Crust only:

Per Serving: 176 Calories; 14g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Topped with 1/4 cup pizza sauce, 4 ounces mozzarella cheese, pepperoni, 1/2 cup cooked Italian sausage, 4 ounces mushrooms, 1/4 cup green peppers:

Per Serving: 271 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

White Castle Hamburger Pie

1 lb ground beef (leaner the better otherwise it bubbles over and stinks)
1 pkt onion soup mix or seasoning mixture (noted in recipe)
2 eggs
1/2 c. mayonnaise
1/4 c. heavy cream
8 oz cheddar cheese, shredded
salt and pepper

If you want to save a few carbs, you can use onion powder and dry minced onion in place of the soup mix (which Gettin did). I used 2 tsp toasted onion powder (available from Penzeys or use regular) and 1 tbsp dry minced onion. I also sprinkled a little onion powder in with the egg/mayonnaise mixture. If you do it this way: 476 cals; 41 g. fat; 24 g. protein; 3g carbs; trace dietary fiber; 2.5g net carbs (compared to 16 carbs for soup mix)

Brown the hamburger with about half the onion soup mix or seasoning mixture; drain fat and season to taste with salt and pepper. Stir in remaining soup mix or seasoning mix and put meat into a greased 9-10 in pie plate stir in 1/2 cheese, then top with remaining cheese. Beat eggs, mayonnaise, cream and a dash of pepper (and remember onion powder). Pour evenly over meat. Bake at 350 for 30-35 mins. Let stand 10 minutes before serving (good luck with that!)

Can be frozen.
490 cals; 41g fat; 25g protein, 5g carbs; 1g dietary fiber; 4g net carbs

Not So Smothered Chicken

1 chicken breast (or more for families)
1/2 c. canned mushrooms
pepper
salt
garlic powder
onion flakes
parsley flakes
mozzarella cheese

Sprinkle desired amounts of each spice and mushrooms onto chicken in a covered baking dish. Add 1/2 c. water. Bake at 350 for 45 mins. Sprinkle on mozzarella and put uncovered back into oven. Turn oven off and let cheese melt... Don't open for 15 mins (let them juices redistribute

Crockpot Chicken

2-4 chicken breasts/thighs
1/2 cup soy sauce
1/2 cup vinegar

Put chicken in crock pot. Cover with soy sauce and vinegar. Let cook on low 6-8 hours. Serve. You can also add a couple pieces of ginger to this.

Basic Quiche

8 eggs
6 ounces meat that is already cooked
4 ounces cheese, shredded
2 oz veggies
1T herbs or spices of your choice
1/4C water or heavy cream or milk

Blend eggs and liquid together well. Stir in the rest of the ingredients. Pour into a greased pie plate or baking dish and bake @350 until a knife inserted in the middle comes out clean, usually 20-45 minutes (depending on which type of dish you use to bake it in).

8 servings. Stores in the refrigerator, in a storage bowl, covered, for up to 10 days. Also can be frozen.

EGGS:Now, you can separate the eggs if, like me, you aren't a huge yolk eater. I think, as long as there are 4 yolks in the whole thing, you can substitute the rest of the eggs with the whites, at a 2 for 1 ratio (two whites for every yolk left out).

MEAT:Oh if this isn't the easiest of the bunch. I normally grab one of those packages of pre-sliced ham or chicken or turkey (watch the salt content though!) and cut those into bite sized pieces. Also, cooked sausage, hamburger and cooked bacon work well. Leftover meats work well too! It doesn't really matter HOW they are cooked as long as they are cooked.

CHEESE: Another easy one. ANY hard cheese that's been grated (again, keep track of how many carbs there are per ounce because even the hard cheeses vary).

VEGGIES: Onion, cooked broccoli, cooked cauliflower, sliced mushrooms, zuchinni, cooked asparagus, green beans. The list goes on and on!

The herbs and spices are to your taste. I am a HUGE garlic fan so I use garlic a LOT! I am also a HUGE fan of the different spice blends by Mrs. Dash.

Italian Quiche

8 eggs
3 oz pepperoni
3 oz cooked sausage
3 oz mozzerella
1 oz parmesan
1 oz onion
1 oz mushroom
1/2T garlic powder
1/2T red pepper flake (or use all garlic powder)
1/4C Hunts NSA spaghetti sauce (or other LC sauce)

Blend everything together EXCEPT the parmesan cheese. Bake @350 for 30 minutes (or until inserted knife comes out clean) shake the parmesan on top and serve.

Joanna's Super Skillet Breakfast

1 small zucchini, grated and drained _thoroughly_
1/2 small onion, chopped
3 strips of bacon
2 eggs
2 T. Parmesan cheese

Directions:
1. Cut bacon into small pieces and fry in skillet until 3/4 cooked. Do not
remove from heat.
2. Add onion to pan and continue to cook.
3. When onions begin to soften, add zucchini. Let the mixture cook until
zucchini is soft and some shreds are beginning to brown.
4. Scramble eggs and add to skillet. Stir everything like you're making
scrambled eggs.
5. Move to plate and sprinkle cheese over mixture.
To cut time off this recipe, shred and drain zucchini ahead of time.
note use of linda's grading system!

chicken breast pieces dipped in egg then a mixture of paprika, pepper and oregano then fried served in a flaxseed/ linseed(uk) flat bread (after cooking it in the microwave I made garlic butter smeared it on the bread and toasted it). Simple green salad with spring onions(scallions) and cherry tomatoes. I made some lime mayo by adding a few drops of lime juice to a tablespoon of mayo. Net carb count : 6.5g (at the most, this is a cautiously generous calculation.

BROWNIE MOCK DANISH
2 ounces cream cheese
1 egg
4 teaspoons granulated Splenda or equivalent liquid Splenda
1 teaspoon cocoa
1/2 teaspoon vanilla

In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a spoon until creamy. Add the egg and beat very well until creamy; blend in remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds. If center still looks too runny, cook another 30 seconds. May take up to 2 minutes total, depending on your microwave. Center should be a bit soft for the danish filling effect. Immediately, run a small rubber spatula around the danish, then under it to release from bowl. If you wait until it cools, it will be stuck to the bowl (or you could just eat it from the bowl). Transfer to a small plate. Cool until just warm or cool completely before eating.

Soy Sauce Chicken

soy sauce
boneless breasts
garlic cloves

Dump enough soy sauce to fill 1/2 of skillet w/ lid. Add in chicken breasts and cracked, peeled garlic. Cover and simmer for 45 mins or until chicken is done.

Confetti Quiche

6 eggs
6 oz cream cheese
1/2 onion (gotta kill the egg taste ), diced small
1/4 zucchini, diced small
1/4 yellow squash, diced small
1 roma tomato, diced small
1/2 c. frozen broccoli florets, chopped

Beat together eggs and cream cheese with a fork, big lumps of cream cheese is fine. Mix in veggies. Pour into a nonstick sprayed pan (I used a corning ware souffle and it turned out great, but stuck somewhat to pan ) and bake at 350 for 20-30 mins or until set.

Chicken Parmesan

1 chicken breast
1/4 c. spaghetti sauce (*see note)
parmesan cheese
mozzarella cheese

Mix together sauce and parmesan. Cover chicken with mixture and cover pan with foil. Bake at 400 for 35-40 mins or until chicken is done. Cover with Mozzarella and put back into oven for 5-10 mins until cheese is melted.

*Note: We all know spaghetti sauce varies. Aside from low carb sauce and homemade the cheapest and most delicious I have found is a brand called Germano's. It has 3 carbs per 1/4 c. (better than the typical 9 in Ragu, Preggo and the like!). Only thing with it is, its more chunky and watery, less saucy. I'd say strain and run through processor to make sauce. It IS worth the effort as it is the best sauce I have ever had.

Chili Relleno with or without chicken

1 lb cheddar shredded
1 lb of monterey (gettin used pepper jack)
3 cans diced green chilies (gettin used one because shes not a masochist!)
5 beaten eggs
2-3 chicken breasts cooked and diced (optional)

Mix cheeses, chicken and chilies together in a baking dish. Pour eggs over and bake at 350 for 45 mins.

Alfredo Beef and Broccoli Bake
1.5 lbs ground beef
1 c. diced onion
1 can sliced mushrooms, drained
1 bag frozen broccoli flowerettes, thawed (gettin used fresh)
1/2 bottle of Ragu alfredo sauce (gettin used Classico Brothers portabello mushroom)
salt, pepper and garlic powder to taste
extra parm for on top

Brown beef with onions. Drain if needed. Add spices to taste then add mushrooms and broccoli. Cover and let steam for about 5 minutes, stirring occasionally.

Raise heat to high, pour on alfredo and let simmer 2-3 minutes. Top with parm and enjoy

Creamy Broccoli

2 c. Frozen broccoli
4 tbsp butter, chunked up
2 oz cream cheese, in chunks
Emerils Essence

Broccoli in a microwave safe dish, add butter and cream cheese, cover dish with paper towel or your mic will have tons of cream cheese everywhere. Nuke for 2 minutes on high. Stir together and serve on plate with a few dashes of Essence.

Stuffed Peppers

sweet banana peppers (or any that takes your fancy with this one!)
4 oz cream cheese
1/2 onion sauteed in butter
garlic powder
cheddar cheese (colby jack.. whatever works...)

Slice peppers in half and clean out membranes (or keep em if you are doing SPICY!). Nuke cream cheese for 30 seconds. Toss in onion, garlic and cheese, mix well. Stuff peppers with cheese mixture and bake at 350 for 15-20 mins or until tender and golden

ITALIAN CASSEROLE

1 pound ground beef
1/2 pound Italian sausage
1 clove garlic, minced
2 tablespoons onion, chopped
1/2 pound fresh mushrooms, sliced
8 ounce can tomato sauce
Salt, to taste
1/8 teaspoon pepper
1/4 teaspoon Italian seasoning, or to taste
4 ounces mozzarella cheese, shredded, 1 cup
Topping:
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup freshly shredded parmesan cheese *
4 ounces mozzarella cheese, shredded, 1 cup
Brown the meats along with the garlic, onions and mushrooms; season with a little salt and pepper. Drain fat; stir in remaining ingredients. Adjust seasoning if necessary and put in a greased 7x11" baking dish.
Combine topping ingredients and spoon over surface of meat mixture. Spread evenly with a spatula. Bake at 350º about 40 minutes until topping is nicely browned.
Makes 8 servings
* The canned kind of parmesan works just as well and costs less.
Per Serving: 463 Calories; 38g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This is a combination of Quiche Italiano and the topping from Chicken and Spinach Parmesan. It came out delicious. Your family will enjoy this, even without pasta. It's not like a quiche so you'll need to spoon this out of the pan or cut it somewhat into squares and scoop it out with a big spatula. The parmesan topping goes perfect with this dish. This is a keeper.

BROWNIE MOCK DANISH
2 ounces cream cheese
1 egg
4 teaspoons granulated Splenda or equivalent liquid Splenda
1 teaspoon cocoa
1/2 teaspoon vanilla

In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a spoon until creamy. Add the egg and beat very well until creamy; blend in remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds. If center still looks too runny, cook another 30 seconds. May take up to 2 minutes total, depending on your microwave. Center should be a bit soft for the danish filling effect. Immediately, run a small rubber spatula around the danish, then under it to release from bowl. If you wait until it cools, it will be stuck to the bowl (or you could just eat it from the bowl). Transfer to a small plate. Cool until just warm or cool completely before eating.
Soy Sauce Chicken

soy sauce
boneless breasts
garlic cloves

Dump enough soy sauce to fill 1/2 of skillet w/ lid. Add in chicken breasts and cracked, peeled garlic. Cover and simmer for 45 mins or until chicken is done.
Confetti Quiche

6 eggs
6 oz cream cheese
1/2 onion (gotta kill the egg taste ), diced small
1/4 zucchini, diced small
1/4 yellow squash, diced small
1 roma tomato, diced small
1/2 c. frozen broccoli florets, chopped

Beat together eggs and cream cheese with a fork, big lumps of cream cheese is fine. Mix in veggies. Pour into a nonstick sprayed pan (I used a corning ware souffle and it turned out great, but stuck somewhat to pan ) and bake at 350 for 20-30 mins or until set.

Chicken Parmesan

1 chicken breast
1/4 c. spaghetti sauce (*see note)
parmesan cheese
mozzarella cheese

Mix together sauce and Parmesan. Cover chicken with mixture and cover pan with foil. Bake at 400 for 35-40 mins or until chicken is done. Cover with Mozzarella and put back into oven for 5-10 mins until cheese is melted.

*Note: We all know spaghetti sauce varies. Aside from lowcarb sauce and homemade the cheapest and most delicious I have found is a brand called Germano's. It has 3 carbs per 1/4 c. (better than the typical 9 in Ragu, Preggo and the like!). Only thing with it is, its more chunky and watery, less saucy. I'd say strain and run through processor to make sauce. It IS worth the effort as it is the best sauce I have ever had.

Chili Relleno with or without chicken
1 lb cheddar shredded
1 lb of monterey (gettin used pepper jack)
3 cans diced green chilies (gettin used one because shes not a masochist!)
5 beaten eggs
2-3 chicken breasts cooked and diced (optional)

Mix cheeses, chicken and chilies together in a baking dish. Pour eggs over and bake at 350 for 45 mins.
Induction Power Breakfast:

3 eggs
1 oz cream cheese
1/2 small onion, diced
4 slices yellow squash
4 slices zucchini squash
6 brown and serve sausage
2 tbsp butter/ 1 tsp oil

Melt butter in pan, add onion and squashes to saute. Begin frying sausage and scramble eggs with cream cheese. When squash and onions are getting opaque, remove squash and add egg mixture to the onions. Add salt and pepper to taste.

Low Carb Chicken Salad

4 slices bacon
2 1/2 cups chicken
1/2 cup celery
1 tbsp sugar-free sweet pickle relish
1/2 tsp black pepper
1/2 cup mayonnaise
8 servings

Ranch
Ingredients:
1 cup mayonnaise
1 tbsp dry buttermilk powder
1/4 cup water
1 tsp minced garlic
1/2 teaspoon parsley, dried
1/2 teaspoon onion powder
1/2 tsp dill weed
Dash salt/pepper
Makes 10 servings.

Nutrition Info per Serving: (2 tbsp)
161 Calories, 17.5g Fat, 1g Total Carbs (0g Fiber),0.5g Protein
If you want to make it Induction Friendly, substitute the buttermilk powder and water for 1/2 cup sour cream. This would lower the carbohydrate count by 2g net carbs.

BASIC EGG SALAD

8 hard boiled eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped celery (optional)

Calories: 358 Fat: 33 grams Protein: 13 grams Carbohydrates: 2 grams Fiber: 0 grams Net Carbs: 2 grams

2 teaspoons Dijon mustard
1 pinch salt
1 pinch black pepper
1 teaspoon artificial sweetener or to taste
1/4 cup vinegar
3/4 cup oil

Put everything into a glass jar with a tight fitting lid. Close the jar and shake until all the ingredients are well combined. Leftovers can be stored in the refrigerator.

You can change the flavor of the dressing by adding dried herbs and spices, such as garlic powder, onion powder, Italian herbs, curry powder, chili powder, etc.

Basic dressing:

extra virgin olive oil
White wine vinegar
1/2 tbsp. mustard
salt & pepper
(mix all together)

Philly Cheese Steak

Sauté an onion, pepper, and mushrooms.
-Get the best deli roast beef you can find. Don't scrimp here!
-In a pie plate, layer roast beef, onion, pepper, mushroom, and provolone cheese.
-Repeat layers as many times as you like (I did three layers).
-Cover with foil and bake until the cheese is melted and gooey.
-Slice and serve.

steamed fresh green beans tossed with feta cheese and the chicken

Boneless skinless baked chicken breast sprinkled with Montreal Chicken seasoning and topped with sauteed mushrooms, red bell pepper, onion, and garlic. Monterey Jack cheese over that and back in the oven to melt. Steamed broccoli on the side

Cauliflower Soup

1/2 head of cauliflower, washed and cut into florets
2 T. olive oil
2 cups of chicken broth (I use reduced sodium)
1/2 - 1 c. heavy cream
grated sharp cheese (as much as you like - I use about 1/2 c.)
chopped onion (I use maybe 1/2 cup)

In a large saucepan, saute the onion in olive oil 'til it's soft over med - low heat. *Add the cauliflower and saute it with the onions 'til the cauliflower shows a little golden color (about 7 min.) Add the chicken broth, cover saucepan and simmer until the cauliflower is soft. Let the mixture cool off the heat and put it in a blender and puree. You may need to do this in two batches. Return the pureed mixture to the saucepan and add cream, reheating over med.- low heat. Stir in the cheese and ground black or white pepper and serve. Don't add salt until you taste it; the cheese may be enough salt. This makes 4 - 6 servings. You can refrigerate leftover soup and reheat for another meal.

Meatloaf:

2lbs ground beef
1lb ground pork or sausage
2 eggs
1c. grated Parmesan cheese
1/2 onion finely minced
1-2 jalapeno peppers finely minced [as much heat as you like]
1-2 cloves minced garlic [add as much or as little as you like]
salt/pepper to taste
4 hard cooked eggs

Mix all ingredients except hard cooked eggs.

On a piece of foil paper, lay the ground meat mixture and form into a rectangle about 1/2 inch thick.

Cut the hard cooked eggs in half lengthwise.

Place 2 eggs [4 halfs] in a row across the meat leaving at least 1" from the top.

Using the foil, roll the meat away from you once to cover the eggs. Where the rolled edge meets the meat [away from you] place the 2nd row of egg halfs.

Using the foil again, roll to close and seal the ends by pinching the meat together.

Cooking options:

Oven for 1hr. at 350F topped with low carb ketchup or BBQ sauce.

Fry in a shallow pan until browned on each side and then simmer in tomato sauce for 1-2 hours.

Cheeseburger Meatloaf.

Ingredients
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup diced tomatoes or petite canned tomatoes, well drained
2 tablespoon prepared mustard
1/2 c. sweet onion, sauteed in butter until caramelized
How to make it
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the onion and tomatoes (reserve a little onion)
Stir 1/4 cup tomato mixture into meat mixture, reserving remaining onion/tomato mixture.
Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan.
Spread remaining onion/tomato mixture over loaf.
Bake 40 minutes.
Top with sauteed onions; bake 10 to 15 minutes, or until meat is no longer pink.

Cauliflower Bacon Potato Salad:

1 head cauliflower, broken into florets and steamed until soft, but not
"mushy"
1/2 c. mayonnaise
1/4 c. sour cream
3 T. white vinegar (add a packet of Splenda if you like a sweeter dressing)
8 slices of bacon, cooked and drained
3 ribs of celery finely chopped
1/4 c. chopped parsley (or chopped green onion tops if you like the flavor...or use both parsley and scallion tops)
Salt, freshly ground pepper to taste

Whisk the mayonnaise, sour cream, vinegar, salt and pepper together in a small bowl. Add dressing to cauliflower florets. Add celery. Break the bacon into pieces and add bacon and parsley (or scallions). Chill for at least half an hour. If you make this a day ahead of serving, reserve the bacon and parsley to add near desired serving time.

Deviled Eggs

Hard-boiled eggs, peeled under cold, running water
mayonnaise
2 tsp. vinegar
1/2 pack Splenda
1 T. celery seed
salt, coarse ground pepper

Halve the peeled eggs. Remove yolks, mash them fine (I use a fork or a potato masher) and add remaining ingredient sand mix. I wish I liked dill pickles, but I don't, so the Splenda and vinegar give me the taste of sweet relish. Garnish with paprika and/or finely chopped scallion tops or chives.

Garlic Ranch Dressing

Ingredients:
3/4 cup mayonnaise
1/4 heavy cream mixed with 1/4 c. water, stir in 1 tsp. lemon juice and let it "stand" for a few minutes (you're making "buttermilk")
2 tablespoons chopped parsley
3/4 teaspoon onion powder
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt
pepper
Directions:

Tuscan Green Beans

4 cups Fresh Green Beans
½ cups Chopped Tomato
2 Tablespoons Olive Oil
1 teaspoon Minced Garlic
Salt and Pepper, to taste
¼ cups Shaved Parmesan
Preparation Instructions
Prepare green beans as desired (I steamed mine – in a steamer for 7 or so minutes). In a large bowl toss green beans and tomatoes with olive oil, garlic, salt, and pepper. Top with shaved Parmesan.

Green bean Beef.
1 can of green beans (Or fresh), a little bit of cream cheese or sour cream, seasonings brown green beans, mix it all together. Simple, but tastes really good and filling. Add to Ground beef

Baked Stuffed Mushrooms with Sausage and Mozzarella

1 pound (about 24) large fresh white mushrooms, cleaned
2 tablespoons olive oil, divided
6 ounces bulk Italian sausage
3 green onions, sliced (about 1/2 cup)
1 teaspoon chopped garlic
1/2 teaspoon Italian seasoning
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

1. Preheat oven to 400F. Remove stems from mushrooms;
finely chop enough stems to equal 1/2 cup and reserve.
Place mushroom caps in a bowl and toss with 1
tablespoon oil. Arrange caps cavity side up on a shallow
baking pan and set aside.

2. Heat remaining oil in a medium skillet over high heat.
Add sausage, green onion, garlic, Italian seasoning and
reserved chopped mushroom stems. Saut, breaking up
sausage into smaller pieces, for about 5 minutes, until
cooked through and nicely browned. Remove from heat;
add both cheeses and stir just until cheese melts.

3. Stuff mushroom caps with sausage mixture and bake 10
to 15 minutes, until mushrooms are tender and cheese
is slightly golden.

Calories: 37 Fat: 3 grams Protein: 2 grams Carbohydrates: 1 grams
Fiber: 0 grams Net Carbs: 1 grams

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