NY2ATL's LOW CARB RECIPES
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Crustless Pizza
1 lb lean ground beef or ground turkey
1 small jar of pizza sauce
8 oz pkg of mozzeralla cheese (preferably low fat) Any choices of toppings- sausage, green peppers, tomatoes, onions, black olives and etc..
... Instructions Pat ground beef or ground turkey on cookie sheet. Bake for 15-18 mins at 400 degree. Pat paper towel on excessive fat grease off the meat. Spread pizza sauce over cooked beef or cooked turkey. Sprinkle your favorite toppings and sprinkle mozzeralla cheese. Bake again in oven for 15 mins till cheese melts and lightly brown at 400 degree
Put on your Big Girl Panties and DEAL with it!! 
Mock French Toast
4 egg whites
1 egg
1 tsp. vanilla
...1/4 cup ricotta cheese
dash cinnamon
1 packet of splenda
I cant believe its not butter spray
sugar free maple syrup
mix all together in a bowl and beat with a fork pour into pan like you would as if you were making pancakes top with butter spray and syrup and ENJOY!!!
226 calories, 10 grams of fat, 5 grams carbs and 27 gram of protein when made with part skim ricotta.
If you've never tried this, it's delicious... and it does taste like french toast.
Put on your Big Girl Panties and DEAL with it!! Bacon Cheeseburger Quiche
Ingredients:1 lb very lean hamburger, or ground turkey
1 small onion, chopped
4 slices crisp cooked turkey bacon, chopped in bits
...3 eggs
1/2 cup lite or olive oil mayonnaise 1/2 cup half and half (I use skim milk) 8 oz low cal. shredded cheddar or low cal. Swiss cheese Garlic powder to taste, optional White pepper
Directions: Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer to a fine mix. Drain well of grease and press into a deep dish pie pan then set aside. Preheat oven to 350 degrees. Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef crust and bake 40-45 minutes, or until top is browned and set. Cool 15-20 minutes before slicing. This can be packaged in plastic bags or containers for meals quickly microwaveable over the next 3-5 days. Does not freeze well.
Put on your Big Girl Panties and DEAL with it!! 
Mediterranean Style Burgers
Ingredients:
1 pound lean ground beef ( round or chuck)1 green onion chopped
1/2 cup chopped fresh spinach
1/4 cup chopped tomato
1/4 cup crumbled feta cheese
1 1/2 teaspoons chopped fresh dill or 3/4 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon pepper)
Directions:
Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper.Form into 4 patties.
Grill over medium-high heat for 6 minutes on each side for medium doneness.
Salsa Baked Fish
Ingredients:
1 tablespoon olive oil
4 boneless, skinless fish fillets (about 5 ounces each), such as snapper, grouper or sea bass
1 cup spicy green salsa (recipe below)
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup toasted pumpkin seeds
Directions:
Heat oven to 400 F.
Spread olive oil in a shallow baking pan.
Arrange fillets in a single layer.
Spoon salsa over fish.
Bake fish 8 minutes.
Spread cheese evenly over top.
Bake 2-3 minutes more, until cheese is bubbly.
Sprinkle with Pumpkin seeds before serving.
Green Salsa (Tomatillo Salsa) or Salsa Verde
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/2 packet splenda or truvia
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
Directions
Tomatillo Preparation:
Remove papery husks from tomatillos and rinse well.
Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
or
Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Place tomatillos, lime juice, onions, cilantro, chili peppers, and sugar substitute in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt.
Cool in refrigerator.
Makes about 3 cups.
May be frozen up to 3 months.
Ingredients:
4 6oz. fillets of any firm fleshed fish ( EX: Mahi Mahi, Swordfish, Halibut)
1 tablespoon fresh lemon juice (1/2 lemon)
salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 small onion, thinly sliced (1/2 cup)
1/2 small red bell pepper, thinly sliced (1/2 cup)
1/2 small green bell pepper, thinly sliced (1/2 cup)
1/2 cup chopped canned tomatoes, with juice
1 tablespoon fresh cilantro, chopped
hot pepper sauce
1 tablespoon olive oil
Directions:
Sprinkle fish with lemon juice, salt and pepper to taste; set aside.
In a saucepan over medium-high heat, melt butter.
Saute onions and peppers until slightly softened, about 2 minutes.
Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes.
Stir in cilantro and hot pepper sauce to taste. Set aside.
Heat oil in large non-stick skillet over high heat.
Saute fish until just cooked through, about 3 minutes per side.
Spoon sauce over fish before serving.
Serves 4.
Ingredients:
SALAD:4 lean boneless pork chops (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces portobello mushrooms or extra-large white mushrooms
10 ounces salad greens
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
For the vinaigrette:
In a small bowl, whisk vinaigrette ingredients together until well combined. Reserve 1/4 cup dressing for basting pork and mushrooms.
For the salad:
Heat grill or broiler to medium-high. Sprinkle pork chops with the salt and pepper. Grill or broil until an instant-read meat thermometer registers 150F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing.
Grill mushrooms for 5 minutes, basting with dressing.
Cut chops into 1-inch cubes.
Slice mushrooms into thick strips.Toss salad greens with vinaigrette.
Divide salad among 4 serving plates; top with pork and mushrooms.
DO you have a forum that I can follow? I was banded 2/13/10 and only lost 20lbs... kinda plateaued but never was given a strict diet to follow. Low carb worked well when I wasn't banded, I can only imagine how well I would do now. Anyway, even if you have some guidelines to follow/rules of thumb would be appreciated!
Thanks,
Laura
~KEEP IT REAL~
