This is something I made on a whim last night and it turned out amazing.

Spinach and Cheese Stuffed Chicken Breasts


4 chicken breasts, pounded to about 1/4 inch thickness

4 oz. cream cheese

4 oz. monterey jack cheese, shredded

16 oz. spinach (I used PictSweet, a whole bag)

Seasonings you like (I used garlic powder and onion powder)

Season the chicken breasts and set aside,

Cook spinach (try to add only a little water, less to squeeze out). Let cool, wrap in a dish towel and wring the excess water out of the spinach.

Soften the cream cheese and add to the spinach. Stir in the monterey jack.

Spread a 1/4 of the mixture onto each flattened chicken breast. Roll them up and place them on a cookie sheet.

Bake at 350 for about 20 minutes.

I ate mine with ranch dressing--delish!

Avo-Tziki .... a revelation! If you love TzaTziki , you'll love this too. Tastes very similar, low carb and high fat content. Used it as a salad dressing last night and will be using as a dip with my veggies at lunch today. Yum! 1 oz is significantly more calorie content, but it's all good stuff - avocado, cucumber, olive oil ... had it on a salad which we topped with grilled flank steak.

Avo-Tziki recipe

2 avocados, food processed or smashed with a fork until smooth and creamy
4 tbsp olive oil
6 tbsp lemon juice
1/2 medium cucumber, peel on, finely grated
salt & pepper to taste (I don't think it needs any, personally)

whisk olive oil and lemon juice into avocados until emulsified. Stir in cucumber. Refrigerate 1/2 hour to 24 hours. Serve as salad dressing, dip for veggies, etc.

Mock Potato Soup

1 cup Cauliflower, diced/chunked/ripped apart (do whatever works for you, lol)
2 Cups of Chicken broth
2 Laughing Cow Cheese wedges

Garnish Suggestions: Bacon (crisp and crumbled), Green onions, Cheddar Cheese, Parsley, a dallop of Sour Cream, Salt and Pepper to Taste.

In a large pot, bring cauliflower and broth to a boil. Cover and simmer for 20-25 minutes until the cauliflower is tender. Add additional broth if needed

Place soup into a bowl and put 1/2 of it into a blender, add last cup of broth and blend. Dump back into pot.

Put another 1/2 of soup into blender, add Laughing Cow Cheese and blend. Dump back into pot.

Serve and pile on your toppings of choice.

NOTE: To add protein, I usually saute scallops and then add them in just before serving. Or I broil fish to go along side.
You can use the same recipe to make broccoli soup. I add shredded cheddar to that.

Mock Potato Soup

1 cup Cauliflower, diced/chunked/ripped apart (do whatever works for you, lol)
2 Cups of Chicken broth
2 Laughing Cow Cheese wedges

Garnish Suggestions: Bacon (crisp and crumbled), Green onions, Cheddar Cheese, Parsley, a dallop of Sour Cream, Salt and Pepper to Taste.

In a large pot, bring cauliflower and broth to a boil. Cover and simmer for 20-25 minutes until the cauliflower is tender. Add additional broth if needed

Place soup into a bowl and put 1/2 of it into a blender, add last cup of broth and blend. Dump back into pot.

Put another 1/2 of soup into blender, add Laughing Cow Cheese and blend. Dump back into pot.

Serve and pile on your toppings of choice.

NOTE: To add protein, I usually saute scallops and then add them in just before serving. Or I broil fish to go along side.
You can use the same recipe to make broccoli soup. I add shredded cheddar to that.

This makes a wonderful soup base for all kinds of recipes- I make clam chowder with it. Right after the "soup" is ready, add 1 tsp of dried basil, 1/2 tsp of paprika, minced garlic and simmer a bit. Dump a couple of cans of minced clams (I use the juice too), and just heat. Don't bring to a boil or the clams will get rubbery. If the soup isn't think enough, I just sprinkle in a little xantham gum powder and stir. I completely fooled my non-vegetable-eating son with this. He loved it! I bet it would make a good seafood chowder with clams, scallops, and fish - I may have to try that next time!

The Taco Bake I on my list for the upcoming week. It sounds yummy!

Some of my family favourites:

Spicy chicken:

4 Chicken portions
2 tablespoon(s) Parmasan cheese
2 teaspoon(s) Garam masala
1 teaspoon(s) Garlic salt
0.5 teaspoon(s) Salt
1 teaspoon(s) Black pepper
0.5 teaspoon(s) Ground Arrowroot
10 grams Lard

Put lard into a frying pan and melt. Mix all the dry ingredients in a large bowl. Coat the whole chicken portion and put in the heated lard. When the coating is fried and all crispy turn the heat down and let the chicken cook all the way through. Serve with loads of green veg or a salad

Serves 4

Nutritional info:

Kcal: 284 kcal
Carbs: 4g
Proteins: 37g
Fat: 14g

Cheesecake:

125 grams Almond FLour
50 grams Desiccated Coconut
50 grams Butter
2 tablespoon(s) Vanilla Extract
300 grams Philadelphia
50 grams Sweetner (xylitol)
2 tablespoon(s) Sweetner (xylitol)
2 teaspoon(s) Liquid Stevia
1.5 cup(s) Double Cream

Mix almond flour, desiccated coconut, Sweetner together, melt butter and add, mix well.
Line a pop bottom tin with baking sheet at the bottom and sides.
Press mix into bottom of tin and press down firmly.
Baked for 15 minutes until a little golden.
Leave to go very cold, put in fridge.
Mix cream cheese with Sweetener, liquid stevia, vanilla extract Until smooth.
In a separate bowl whisk double cream until soft peaks, add whipped cream to cream cheese mix and beat well to mix all together.
Spoon mixture into the cold tin base mixture and press into edges and cover all.
Put in fridge for a good few hours.

You can use the base just as cookies, I add around another 15-20g of butter if I am making them into cookies, they are soo good. I don't have the nutritional info for this - sorry. It serves 6-8

Caveman crumble:

200 grams Almond flour
250 grams Rhubarb
100 grams Strawberries
20 grams Splenda
60 grams Softened butter

Stew the rhubarb in 10g the Splenda until just soft, then put it and the strawberry's into an ovenproof dish. Mix the almond flour and butter until it resembles breadcrumbs, add in the other 10g of Splenda, cover the fruit mixture with the crumble mixture. Cook at around 150 degrees for 30-40 minutes. I ended up serving it with lashings of single cream.

Nutritional info:

Kcal: 356 kcal
Carbs: 9g
Proteins: 10g
Fat: 31g
Fibers: 4g

You can change the fruit to whatever low carb fruits you like, this is our favourite.

Serves 8

This recipe for Cauliflower Au Gratin is so good, I have made it many times. It's easier to post the link because you make a homemade alfredo sauce for it, which is a separate recipe on the food blog site.. My husband isn't eating low carb with me, but he requests this for dinner regularly, it is that good. I took a batch to Easter dinner and everyone wanted the recipe.

It is from the DJ Foodie blog. If you haven't heard of him, his site is awesome for low carb recipes! I check it daily. He is a famous chef who went low carb, has lost a bucnch of weight, and loves to create low carb versions of all your favorite meals.

Here is the link for Cauliflower Au Gratin:

http://www.djfoodie.com/aspx/m/Cauliflower-Au-Gratin

Where is the cloud bread recipe?

Bump to try recipes.

Just tried this 'lasagna' recipe last night from allrecipes.com

1 pound italian sausage (I used mild italian links, fried , then removed skin and cut into chunks)
1 can tomato sauce (I used trader joe's marinara sauce because that's what I had on hand and it worked fine)
2 packages frozen chopped spinach, thawed and drained (I used fresh spinach chopped in food processer)
2 cups ricotta cheese (or cottage cheese)
1/2 cup grated parmesan cheese
1 egg, beaten
2 cups shredded mozzarella cheese

1. brown sausage, drain fat and stir in tomato sauce
2. preheat oven to 350
3. combine spinach, ricotta cheese, parmesan and egg, mix well (I mixed in food processer)
4. spread mixture in bottom of 9x13 baking dish, spoon sausage mixture over , and mozzerella on top.
5. bake for 40 minutes
makes 8 servings,
per serving: cals 375, carbs 9, fiber 2, protein 26, fat 26

yummy

Anyone have a recipe for a low carb sweet fix that doesn't use artificial sweeteners? (can't have stevia either) I'm googling, but coming up kind of stumped.

Unfortunately, trying to get sweetness without something having carbs or sweetener isn't really possible. The sweetness has to come from something. If you're unwilling to use stevia, artificial sweeteners or sugar alcohols, then that doesn't leave much option.

I would go with Dark chocolate. Lindt extra dark chocolate truffles are net 4 g each. Ghiradelli 86% dark are net 2.6 g each.

Maybe puréed strawberries whipped into cream? Or dark chocolate whipped into cream?

I have just come across this, different to the usual cauliflower pizza and looks SO tasty
I usually make my own sauces, but if you were buying store made just make sure sugar isnt too high.

http://www.recipebyphoto.com/low-carb-grilled-zucchini-pizza/

Need some bread for a sammy? Here is what I found that fills the bill for me!

FOCACCIA STYLE FLAX-ALMOND BREAD

1 cup of flax seed meal
1cup of almond flour
1 tblsp of baking powder
1 tsp salt
1-2 tblsp Splenda
5 beaten eggs
1/2 cup water
1/3 cup of vegetable oil or coconut oil

Grease a jelly roll pan that you have lined with parchment paper. (grease the paper too!)
Preheat the oven to 350 degrees F.
Mix all the dry ingredients.
Mix all the wet ingredients.
Pour the wet into the center of the dry and mix until no more dry is visible.
Pour batter into the middle of the prepared pan and spread into a rectangle.

Place in preheated oven for 20 mins. Cut into 12 pieces. Store in frig!

Do you have a nutritional breakdown for this? How many carbs is in each recipe?

Bumping this for all the great recipes

Some other good ones that are very good...

SALSA CHICKEN

4 boneless chicken breasts
2 teaspoons Seasoning for Tacos
1 cup salsa
1/2 cup sour cream
4 ounces Monterey jack cheese, shredded
Chopped green onions, for garnish, optional

Sprinkle both sides of the chicken with taco seasoning. Pan fry or grill the chicken. Place in a greased baking pan. Mix the salsa and sour cream; pour over the chicken. Bake at 350º for 20 minutes. Top with the cheese and bake until cheese melts. Sprinkle the green onions over the top, if using.

Makes 4 servings
Do not freeze

Per Serving: 321 Calories; 16g Fat; 36g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

PIZZA CHICKEN

1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded

Season the chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. Serve at once.

Makes 1 serving
Can be frozen but the peppers will get soft

Per Serving: 310 Calories; 16g Fat; 36g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

GRILLED "SMOTHERED" CHICKEN

6 boneless chicken breasts
Salt, pepper, and desired seasonings to taste
Butter
8 ounces fresh mushrooms, sliced
1 green pepper, chopped, about 6 ounces
1/2 cup onion, chopped, 2 1/2 ounces
1 clove garlic, minced
8 ounces cheddar cheese, shredded

Flatten the chicken, if desired; sprinkle with desired seasonings. Grill until done to your taste. Meanwhile, sauté the mushrooms, green pepper, onion and garlic in butter until tender. Place the grilled chicken on a baking sheet, cover with the vegetables, then smother with cheese. Bake at 350º about 5 minutes, until the cheese is melted.

Makes 6 servings
Do not freeze

Per Serving: 332 Calories; 18g Fat; 38g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs