Taken from a post on another group: http://www.obesityhelp.com/group/LivingPretty/discussion/435 3626/Crisps-and-Chips-AND-Scarlett-OHara-Syndrome/
My friend MsdMartitalinda shared this really easy snack recipe. 

I love love love LOOOOOOOVVVVVVVVEEEEEEEEEE these....

PARMESAN CRISPS

INGREDIENTS:

1/2 Cup grated Parmesan

INSTRUCTIONS:

Preheat over to 400
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

 

Bake for 3 to 5 minutes or until golden and crisp. Cool.

yuummmmmmmyyyyyyyyyyy ..... MINDFUL OF HOW MAY CRISPS ONE EATS THIS IS A DELICIOUS TREAT ...

THIS IS AN APPROXIMATE CALORIE COUNT...

Calories 108

Fat 7.16g

Carbs 1.02g

Protein 9.62g

There are 108 calories in 1 serving of Parmesan Chips.

I love them as an occasional chip snack...  
They look like this...

Low Carb High Protein Chocolate Cake

Just posted this on the VSG board - here is the link: http://www.obesityhelp.com/forums/VSG/4355803/Low-Carb-High-Protein-Gluten-Free-Chocolate-Cakegasm/

This is an adaptation from the Healthy Indulgences website - a new discovery for me that I really like.

Peruvian-Style Roasted Chicken with Sweet Onions

Serves 6

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad.

Ingredients

1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan (I use sesame oil)
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar ( I had red wine vinegar)
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces* ( or use checken breast or other meat)
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Method

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.

Nutrition

Per serving: 470 calories (290 from fat - chicken with skin and fat; less fat when skinless and use lean pieces), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g total carbohydrate (3g dietary fiber, 4g sugar), 34g protein

I have not heard of cauliflower rice -- is this a special product?

No - you just make it from califlower...
Here i sone method..

And you can google some more...

The cali-rice

The cauliflower and pulse it in a food processor until about the size of rice (of course cutting it into smaller pieces before putting it in the processor.) 

Then put it in a microwave bowl covered for 8 minutes without adding any water (it has enough in it already)

To sauté it in a pan to brown and crisp it up a bit, not completely. 

Then they say to use it as a replacement in any dish that calls for rice. 

It seems to absorb the flavor of whatever you are cooking it with...like tofu....

It has 350 calories less than the same size serving of rice....


Another method is even easier:

Cali-rice:
While bringing a pot of lightly salted water to boil, cut cauliflower into florets. Add to boiling water and boil for about 5 minutes or so. Drain and then mash with a heavy spoon or potato masher. Set aside.

Cook just 5 min or ligthly steam. 

I sometimes miss the light dredging in flour for that crispy coating when baking or frying.  With this mix I can get that coating with just 1.5g net carbs per serving. 

If you try this please give me your feed back and any improvements you come up with.  No offense taken if its not to your liking and/ or you come up with something better.   

Here it is: 

Yields: 8 servings Prep Time: 10 mins Meal Type: Other Rating: not yet rated. fatsecret members overall average rating

LOW CARB COATING MIX FOR BREADING AND FRYING MAKES A HALF CUP OF SEASONED MULTI PURPOSE COATING FOR FRYING AND BREADING Ingredients 1 serving gnc unflavored whey protein(serving=1 scoop=1oz=28g) 1/4 serving low carb baking mix 1/4 cup Directions MIX LOW CARB BAKE MIX WITH UNFLAVORED PROTEIN POWDER SEASON TO TASTE WITH SALT AND PEPPER AND DRIED SPICES USE AS YOU WOULD ANY OTHER COATING MIXTURE MAKES 1/2 CUP LARGER BATCHES CAN BE STORED IN THE FREEZER INDEFINETLY. SERVINGS ESTIMATE BASED ON THE AMOUNT USED TO LIGHTLY COAT TWO AVERAGE FISH FILLETS OR ONE CHICKEN DRUMSTICK APPROX 1/2 OZ BY VOLUME PER SERVING

 
Calorie count based on:

GNC 100% WHEY PROTEIN - UNFLAVORED

NUTS ONLINE LOW CARB BAKING & BREAD MIX

Nutrition summary:  

Calories 36

Fat 0.63g

Carbs 2.5g

Net Carbs 1.5g

Protein 5.38g

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 6 Calories 36
% Daily Values*
Total Fat 0.62g		1%
	Saturated Fat 0.125g	1%
Cholesterol 5mg		2%
Sodium 28mg		1%
Potassium 14mg
Total Carbohydrate 2.5g		1%
	Dietary Fiber 1g	4%
	Sugars 0.25g
Protein 5.38g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

This is a popular recipe on the Ds forum here: (not my recipe though lol)
Cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda
5 eggs
1 1/2 tsp Vanilla

Filling:
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla

Bring cream cheese to room temperature. Place cream cheese in a bowl, and add one egg at a time, beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.)

Pour into paper cupcake liners. (Makes approx. 12 very full cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes ****il large cracks appear on the top). Remove from oven and cool for 5 minutes.

Combine filling ingredients and add a tsp on top of each cupcake and return to the oven for 5 minutes.

Cool and then keep refrigerated.

Nikki xx

This is THE most popular pizza recipe on the Ds forum, It is by a member called Brok. Some of the others have altered it and made a white sauce or made a blue cheese and buffalo chicken version to great reviews!! It may be kinds high fat for some of you but I love it!!

posted on 6/24/09 6:05 am

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.

Makes 8 servings 
Can be frozen
yummy

* 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.

Nikki xx

I really like Brok's posts -- and you better believe I'm trying THIS!

A very easy, tasty soup.  Taco soup.

Ground beef or turkey or chicken.  Broth, I prefer chicken, of any flavour.  Add cumin, paprika, chili peppers, garlic powder, onion powder and salt to taste.  Some salsa.  Check labels as some have added sugar.  Obviously avoid those.  Stir in some cream cheese. You can also add black olives and scallions.  

Garnish with sour cream and cheddar cheese. 

Sorry I don't have measurements but if you just adjust to your preference I don't think you can go wrong.