Atkins Italian Sausage Primavera Review

Let's start with a random tidbit!  My parents were *THIS* close to naming me Primavera.  Instead she chose Tamara (Layla is my youngest daughter).  Since that's what I thought about when I first saw this meal, you get to now think about it too!  So on to the real stuff.  This frozen dinner almost, kind of, sort of looks like the photo on the box.  More so than some other dinners.  The yellowish sauce on the box is drizzled on so it's not as yellow as the real meal.  However the veggies and meat really do look similar and are a great quality in my opinion.  Sometimes I have a real issue with the meat in frozen dinners as the quality is pretty dreadful.  I can see why we are paying a bit more for these than some other frozen dinners (I paid $3.98 at Walmart, which is the only place I've found them).  The price is worth it for the quality of the ingredients and just the fact that us low carbers have a frozen meal option!  I wouldn't say to eat one of these every day as real, fresh food is always going to be better than any frozen item full of preservatives.  However, I plan to keep one or two of these in my freezer to use for emergencies or lazy-days.

5 STARS
1 serving
5 net carbs per serving

Cheddar Baked Chicken

Cheddar Baked Chicken

This was definitely a family pleaser.  Everyone including the baby liked them (I made the kids portions into smaller pieces like chicken nuggets and cooked for less time).  You can't really go wrong with what is basically chicken nuggets with cheddar mixed in.  Yum!  If you don't have almond flour, I think that coconut flour or low carb bake mix would probably work fine too.  You could probably even skip the initial step of dredging in flour if you don't have any low carb flours available to you.  If you skip the flour, these would be *INDUCTION FRIENDLY*.

4 STARS
3 servings
3 NET CARBS PER SERVING
other nutrition per serving: 527 cal; 34.66g fat; 51.33g protein

1/2 cup almond flour *omit flour to make Induction friendly*
1/2 tsp pepper
1 tsp garlic powder
1 egg, beaten
1 1/2 cups shredded cheddar cheese
1 1/2 cups crushed pork rinds
3 boneless skinless chicken breasts

Preheat oven to 350 degrees.  Coat baking dish in oil of preference to make non-stick.  Mix the almond flour, pepper and garlic powder in a bowl (I use a small plate to help with dredging chicken later).  Set aside.  Pour beaten egg into another bowl, set aside.  In a 3rd bowl/plate mix the cheddar cheese and crushed pork rinds.  Dredge chicken in flour mixture, then dip in eggs, then dip in cheddar cheese/pork rinds mixture, making sure to press coating down into chicken on all sides.  Put in baking dish and bake at 350 degrees for 30 minutes.

Laughing Cow Creamed Spinach

Laughing Cow Creamed Spinach

It's no secret that I like to use Laughing Cow spread wedges to make creamy sauces.  Just type Laughing Cow into the search box on the top right of my page and you'll see all the yummy sauces I've made with these magic wedges!  I've already posted a creamed spinach recipe as SOUR CREAM SPINACH but this one is made with my beloved Laughing Cow so I figured there's room for two on my blog.  I made it with half of an onion, which I thought was too much so I've written the recipe to only be 1/4 of an onion.  This was very creamy so if you like the taste of the spinach to shine through, you might want to reduce the Laughing Cow wedges from 4 to 2 or 3.  This was super simple to prepare, tasted great and the Hubs enjoyed so this was a winner all around!

4 STARS
2 servings
4.4 net carbs per serving

1 TBSP butter
1/4 onion, chopped
4 Laughing Cow wedges of any savory flavor (I used garlic & herb)
6 ounces fresh spinach
1 tsp red wine vinegar
salt and pepper to taste

Melt butter in large skillet over medium.  Saute chopped onion until translucent and soft.  Add Laughing Cow wedges and break them up, smash and stir them until melted (at this point is will look like a train wreck glob and you will think I'm crazy but just trust me, it will melt down to a sauce).  Add the spinach.  Once it starts wilting and breaking down (just a minute or two), add the red wine vinegar, salt and pepper.  Stir and mix until spinach is wilted to the consistency you like and the Laughing Cow is fully mixed through (usually just 3 or 4 minutes). *INDUCTION FRIENDLY*

Pumpkin Pancakes

Pumpkin Pancakes

Oh these were good!  The batter made two large pancakes that were extremely filling.  I wasn't hungry for lunch after having these for breakfast.  Feel free to pour a little sugar free pancake syrup over them but I didn't think it was needed.  I just added a pat of butter to the top and thought they were great! *INDUCTION FRIENDLY*

5 STARS
1 serving
6.25 net carbs per serving

2 oz cream cheese, softened in microwave
2 eggs
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 TBSP golden flax meal
2 TBSP canned pure pumpkin puree
1 TBSP water
1 TBSP Splenda (or sweetener or choice)

Beat together thoroughly (NO LUMPS so make sure that cream cheese is very soft).  Pour on a cooking-sprayed skillet that has been pre-heated on medium.  Cook for about 4 minutes, or until underside is browned, then flip for another 1-2 minutes.

Ghost Poo aka Cream Cheese Clouds

Cream Cheese Clouds aka Frozen Cheesecake Bites

Ghost Poo (see what I did there since it's almost Halloween?!), aka Cream Cheese Clouds, aka Frozen Cheesecake Bites!  Fun and yummy and a great way to grab a little sweet dessert or snack.  I pulled this off of Linda's page as Cream Cheese Clouds.  My father (also a low carber!) came up with the Ghost Poo because he's funny like that.  I wrote the recipe below as basic Cream Cheese Clouds or Frozen Cheesecake Bites but if you'd like to swirl them to make them Ghost Poo, just spoon the mixture into a sandwich bag and then cut one of the end tips of the bag off to make a home pastry bag.  You can mix up the flavors by using different extracts or adding some unsweetened cocoa powder, a bit of pumpkin puree, etc.  Fun! *INDUCTION FRIENDLY*

5 STARS
24 clouds
1 net carb per cloud/serving

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup granular Splenda (or sweetener of choice)
1/2 tsp vanilla (I used 1/4 tsp lemon and 1/4 tsp vanilla)

Beat everything with an electric mixer until fluffy.  Drop by bite-size spoonfuls onto a wax paper-lined baking sheet to make 24 clouds.  (or spoon into sandwich bag, cut the tip off to make a pastry bag)  Freeze until firm, at least 1 hour.  Store in the freezer and eat frozen.

Once frozen, these store in the refrigerator just fine.

Cheese n Chili Chops

Cheese n Chili Chops

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE. 

This was a nice basic recipe without too much fluff or difficulty with a decent amount of flavor payoff.  It was a bit awkward trying ti spread the cream cheese over the salsa layer.  Next time I'll probably just mix the two together and spread over each pork chop. *INDUCTION FRIENDLY*

4 STARS
2 servings
3.9 net carbs per serving

1 tsp canola oil
2 pork chops (I used boneless but either is fine)
1/4 cup salsa (check labels for added sugar)
2 1/4 ounce canned diced green chilies
1 tsp ground cumin
1/3 cup shredded cheddar cheese
2 TBSP cream cheese, softened

Heat oil in a nonstick skillet over medium-high heat.  Season chops with salt and pepper.  Brown chops about 2 minutes per side.  Combine salsa, chilies and cumin in a bowl.  Pour mixture over chops.  Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.  Mix cheeses in a bowl.  Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.

Celery Root "Potato" Chips

Celery Root "Potato" Chips

Oh these were good.  I mean GOOD kind of good.  Celery Root (aka celeriac) made chips that were extremely close to homemade potato chips.  They do have a bit of a celery aftertaste but it just reminded me of celery salt, which I LOVE so that was kind of a bonus.  I had my 11 year old try them and he declared them awesome....until I told him what they were and he then decided they were "weird" and didn't want anymore.  The Hubs said they were a hit and really enjoyed.  The 2 year old didn't like them and said they were "yuck".  The 15 month old scarfed them while screaming "french fries!" the entire time.  They would be good with a variety of seasonings depending on what flavor of chip you want.  I went with a light sprinkle of seasoning salt and thought it was a perfect flavor to go with the celery salt taste these have naturally.  These will be in my regular snack rotation for sure! *INDUCTION FRIENDLY*

5 STARS
4 servings
4 net carbs per serving (this will vary depending on how big your celery root is)

1 celery root (celeriac)
frying oil of choice (coconut, canola, etc)
seasoning salt to taste

Chop the celery top off of the celery root.  Peel the root with a paring knife (I tried a potato peeler and it was a bit too difficult).  Cut the root ball into 4 pieces to be easier to work with.  If you have a mandolin, use it to get even slices.  If not, try to cut each potato chip with the same thickness to ensure they cook evenly.  Add 1 1/2 - 2 inches of oil in large skillet (cast iron works great for this type of recipe if you have one).  Heat oil on high.  It needs to be very hot so test it by putting a tiny scrap of celery root in to see if instantly starts sizzling before adding your celery chips.  Once your test chip sizzles, fry celery root pieces (you will probably need to do in batches as they won't all fit in your pan) until they turn lightly brown with some darker brown along the edges (like kettle chips).  Watch them closely as they quickly go from a perfect crisp chip to burnt nastiness.  Remove from oil and drain on a paper towel covered plate.  Immediately sprinkle with seasoning salt.  Fry next batch of chips and continue the process.

Bell Pepper Rings filled with Eggs and Mozzarella

Bell Pepper Rings filled with Eggs and Mozzarella

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

I'm a bit unsure as to how to review this recipe.  I mean, the flavor of red bell pepper along with the egg and cheese were fabulous.  However, these were a pain in the you-know-what to cook where the eggs were cooked through.  The bottoms burnt because I had to cook them so long to get the tops of the eggs cooked and not clear/slimy.  Next time I will chop up the red bell pepper, saute a bit to soften then mix together with eggs as a bell pepper scramble.  If you don't like scrambled eggs then I would saute chopped bell peppers, place on a plate and then top with eggs cooked to your liking. *INDUCTION FRIENDLY*

3 STARS
1 serving
5.1 net carbs per serving

1/2 medium bell pepper
2 large eggs
1 tsp canola oil
1/4 cup shredded mozzarella cheese
salt and pepper to taste

Cut bell pepper in half across the middle, then cut two 1-inch rings.  Remove seeds and ribs.  Place rings in saute pan with oil over medium-high heat.  Place an egg in each ring and cook until desired doneness (do not flip).  Top eggs with cheese and cover pan and cook 1 more minute until cheese has melted.  Season to taste with salt and pepper.

Lemon Pepper Wings

Lemon Pepper Wings

Oh my these were good!  I was in the mood for some wings and these really hit the spot.  So tangy and lemony and peppery, yum.  Wings are one of the greatest things about being low carb / Atkins and it's so fun to play with different flavors for them.  I get giant bags of them at Sam's Club (like Costco) to always have in my freezer.  If you are looking for some other fun wings flavors, I've made PARMESAN CRUSTED (my favorite), SALT AND VINEGAR (can't beat the tang on these), as well as BUFFALO WINGS (you can't go wrong with a classic) in the past.  *INDUCTION FRIENDLY*

4 STARS
2 servings
1 net carbs per serving

16 defrosted wings and drummettes
1/4 cup salted butter, melted
1/2 tsp seasoned salt
1 1/2 tsp lemon pepper
juice of half a lemon
pepper to taste

Bake wings in a preheated oven at 425 degrees for 1 hour.  I put them on a foil lined cookie sheet that I spray with butter flavored Pam.  They should be fully cooked and the skin crispy when done.  Meanwhile, mix butter, seasoned salt, lemon pepper, lemon juice and pepper together in a medium sized bowl.  Once wings are fully cooked, toss them in the lemon pepper sauce.

*You can also deep fry them for 12 minutes at 400 degrees but we actually prefer the oven method.

Beef and Bell Pepper Saute

Beef and Bell Pepper Saute

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

This was a very simple and yummy meal.  The original recipe calls for a red bell pepper but I used some defrosted frozen mixed peppers.  Either way is fine, depending on what you have available.  This is a recipe that I've actually made a couple of times since it's so easy and filling.  Nothing that is WOW worthy but a good basic meal. *INDUCTION FRIENDLY*

4 STARS
1 serving
5 net carbs per serving

5 ounces ground beef
1/4 cup chopped scallions
1/2 cup chopped red bell pepper (or frozen mix)
1/4 cup shredded mozzarella cheese
salt & pepper to taste

Saute ground beef in skillet over medium high heat for 1-2 minutes.  Add scallions and bell pepper.  Saute until beef is browned and peppers are soft.  Add salt and pepper to taste.  Drain grease if necessary.  Plate meal and sprinkle with mozzarella cheese.

Cheddar Burger with Sauteed Mushrooms and Onions

Cheddar Burger with Sauteed Mushrooms and Onions

Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

This was a decent basic meal but I was still a bit hungry afterwards since there's no sides.  Next time I will probably add a small side salad to accompany.  I used a pre-made frozen hamburger patty since I already had them in the freezer.  If you do, just make sure to check the ingredients for carby fillers or added sugars.  I also just pan fried instead of heating up the grill for just one burger. *INDUCTION FRIENDLY*

4 STARS
1 serving
3.7 net carbs per serving

6 oz ground beef chuck
2 TBSP chopped onion
4 button mushrooms, cleaned, trimmed and sliced
1 tsp virgin olive oil
1 slice Cheddar cheese

Grill burger to desired degree of doneness.  Meanwhile, sauté mushrooms and onions in a skillet with 1 teaspoon of virgin olive oil until soft and onions are tender.  To serve, place burger on plate, top with onions and mushrooms and then cheese.

Beef Huevos Rancheros

Beef Huevos Rancheros

This is my first meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE.

This was good.  Nothing special but certainly edible and different from just plain eggs and bacon.  I thought it was just a bit bland and at least should have some hot sauce or salsa over it to give it an added punch of flavor.  FYI, the original recipe said to serve this over a slice of canadian bacon but I didn't have any so I just made a side of regular bacon.  Also, this was supposed to have fresh chopped cilantro over the top, which probably would have upped the flavor but I only had dried so that's what I used. I've had a bit of an internal debate about whether to give this 3 or 4 stars.  I have decided on 4 as I'm pretty sure I'd make this again, even though I'd certainly add more spices and/or some hot sauce next time.  *INDUCTION FRIENDLY*

4 STARS
4 servings
2.5 net carbs per serving

6 Oz ground beef
1/2 Cup canned green chili peppers
1/4 tsp garlic powder
1 tsp powdered chili pepper
1/4 tsp ground cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
4 oz canadian bacon, 4 slices (I used regular bacon)
4 large eggs
2 oz Cheese, cheddar, shredded
2 TBSP Herb, cilantro, leaves, fresh


The directions for this dish call for scrambled eggs, but you can also serve them fried or poached.
In a greased medium skillet, brown the beef over medium heat.
Stir in chiles, garlic, chili powder, cumin, oregano, salt and pepper. Cook 5–10 minutes to blend the flavors.
Lay the Canadian bacon slices over the top of the beef mixture to warm. Remove pan from heat and set aside.
In another skillet, scramble eggs until firm. 
Place 1 piece of Canadian bacon on each plate, top with a quarter of the beef mixture and a quarter of the eggs. Sprinkle with cheese and chopped cilantro. 

Phase 1, Week 1 Atkins.com Meal Planner

I recommend the Atkins website to so many people but really haven't delved into it myself (since I read the book). As a bit of an experiment I used their Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week. I'm happy to say that most of their meals are pretty good tasting (if a bit basic), easy to make, and give you have the right amounts of carbs/fats/proteins for the day.

Phase 1, Week 1 Atkins.com Meal Planner
The photo above is what my meal plan was for Phase 1, Week 1.  I have reviews and photos for the following meals within the plan:
- Beef Huevos Rancheros (I used bacon instead of Canadian Bacon
- Cheddar Burger with Sauteed Mushrooms and Onions
- Atkins Chocolate Slushies (I made as a mousse)*
- Cheese n Chili Chops*
- Beef, Scallions and Red Bell Pepper Saute (I used pepper mix)*
- Bell Pepper Rings Filled with Eggs and Mozzerella*
- Cauliflower-Cheddar Mash*
- Eggs Scrambled with Sauteed Onions and Cheddar Cheese*
- Blue Cheese and Bacon Soup*
- Grilled Italian Chicken with Yellow Squash and Salad*
- Cheddar Omelet with Sauteed Onions*

*I put an asterisk* next to items that I have reviews coming soon for.  Once I have posted the recipe for an item, I will link to the recipe.*

*If you want to customize your own weekly meal plan on Atkins.com.  Go to:

http://community.atkins.com/Login.aspx

- Log In (or sign up if you are new)

- Click MEAL PLANNER tab towards the top middle of screen

- You should then see the default meals that Atkins.com has set up for you (if you have not logged in, it will give you a meal plan that is NOT customizable)

- If there is a meal you want to change, click on it, you will be taken to a daily view that will have an Edit button next to each meal

- Choose from any of the meals on the Recommended tab as a replacement.

Atkins.com Recipe Reviews

I've decided to go back to basics and take you along with me.  Starting Monday all I will be posting for the next couple of weeks are reviews of some nice basic meals from the Atkins.com Induction/Phase 1 list of recommended meals.  After that I will go back to experimenting with creating my own recipes.

I recommend the Atkins website to so many people but really haven't delved into it myself (since I read the book).  As a bit of an experiment I used their Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  I'm happy to say that most of their meals are pretty good tasting (if a bit basic), easy to make, and give you have the right amounts of carbs/fats/proteins for the day.

Stay happy, healthy and LOW CARB!

- Low Carb Layla -

Green Beans with Bacon and Blue Cheese

Green Beans with Bacon and Blue Cheese

This was a nice change of pace as I normally just steam green beans with some lemon, in a DIJON SAUCE or I make them up with BACON AND ONIONS.  Someone mentioned throwing some blue cheese on top of them and I thought "Why not?".  The blue cheese was very strong but it was very good.  You really need to like blue cheese to enjoy this one.  I didn't even bother trying to feed it to the kids as I couldn't imagine them enjoying the strong flavor.  I'm not sure I'll make it again but it was fun and different and helped use up some of the blue cheese I have in my fridge. *INDUCTION FRIENDLY IF YOU OMIT THE WORCESTERSHIRE*

3 STARS
4 servings
5 net carbs per serving

3 slices of bacon
1/2 onion, sliced (sometimes I chop instead)
1 TBSP Worcestershire sauce (optional)
1/2 pound green beans (frozen or fresh, any cut.  NOT CANNED)
salt and pepper to taste
1 oz crumbled blue cheese

Cut bacon into small pieces.  I like to use kitchen scissors and cut all 3 slices at once.  Chop onion.  Cook bacon and onion together in a large skillet over medium heat, stirring occasionally.  While the bacon and onion is cooking, we will do a bit of a cheater method to start the green beans going.  If using fresh, wash first.  Put green beans (fresh or frozen) in a microwave safe bowl with about a TBSP of water.  Microwave for about 3-4 minutes to defrost/start the cooking process.  Once bacon looks close to done, add the green beans, worcestershire, salt and pepper to the skillet.  Stir occasionally.  If your green beans look like they are drying up a bit before they have softened, add a TBSP of water or beef broth at a time to keep moist until the green beans are soft.  Plate and immediately sprinkle blue cheese crumbles over. 

Basil, Ham & Swiss Stuffed Chicken Breasts

Basil, Ham & Swiss Stuffed Chicken Breast

Wow oh wow the coating on these stuffed chicken breasts is good!  There is a nice crunch to them, just like back in the day when we made breadings bread crumbs or Shake n Bake.  I think it tastes way better than the carb-y way to make breaded chicken too.  The basil was a great addition to the class ham and swiss stuffing as well.  Feel free to leave it out if you don't have fresh basil easily available and it will be a more standard Chicken Cordon Bleu. *INDUCTION FRIENDLY*

5 STARS
2 servings
3.5 net carbs per serving


2 boneless, skinless chicken breasts
8 fresh basil leaves
1 green onion, finely chopped
2 slices deli ham (check label for sugars)
2 oz grated Swiss cheese (I like to grate it so it's easier to sprinkle on but you can cut into thin strips too)
2 TBSP mayonnaise
1 ounce pork rinds, finely crushed
2 ounce Parmesan cheese, finely grated
1/2 tsp dried Italian seasoning blend


Preheat oven to 375 degrees.  Butterfly chicken breasts. (slice breast in half horizontally, stopping right before it is completely cut through so when you unfold, it resembles a butterfly)  Place 4 basil leaves on each breast.  Place 1 slice of ham over basil leaves.  Sprinkle half of chopped green onions over ham on each breast.  Sprinkle half of grated swiss cheese over green onions on each breast.  Carefully roll up each breast and place in a casserole dish fold size down, spaced to make sure the breasts do not touch.  Place 1 TBSP of mayo over each breast, spreading to cover as much of the breast as possible.  In a separate small bowl, mix the crushed pork rinds, grated Parmesan cheese and Italian seasoning together.  Push/mash half of the breading mixture into the mayo, covering as much of each breast as possible.  Bake uncovered at 375 degrees for 40 minutes.

Deep Fried Cauliflower

Deep Fried Cauliflower

Oh my!  I've never had deep fried cauliflower before but I can tell you that this will not be the last time.  Such a fun way to eat your vegetables!  A big thank you to Heart of a Country Home for such a fabulous recipe.  The original recipe is vague on the spices to add to the cheese "breading" so I used the spice mixture from my Parmesan Crusted Wings recipe since the spice balance on them is just perfect to me.  Ok, one last link but it must be mentioned: I dipped these awesome little bites into the most fabulous sauce ever!  Trust me and make the sauce from my Bangin Shrimp recipe.  It really is that extra oomph to make this side dish....er...bangin! *INDUCTION FRIENDLY*

4 STARS
4 servings
3 net carbs per serving

One 10 oz bag frozen cauliflower (fresh won't cook before coating browns)

1 egg

3 TBSP heavy cream

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 

hot oil for deep frying (I used canola)

Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream with the egg.  Set aside.  Add your spices to both cheeses, stir and set aside.

Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.

Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.

Parmesan Dill Crackers

Parmesan Dill Crackers

So I was standing in the pantry, staring at all of the sugary-carby snacks I have in there for my Hubs and kids.  I think some of them were whispering "Eat me, choose me, I'm so good".  I then remembered these crackers that my Dad told me about last time he came to visit (also a low carber!).  They were easy to make and really hit the spot.  I make crackers alot but they are usually my CHEESE CRACKERS and I was getting bored with them.  These parmesan dill crackers were a nice change of pace and I was impressed with the crisp little snap that these gave, almost like "real crackers".  You could change up the dill for rosemary, garlic powder, or anything that sounds good at the moment.  Tomorrow I think I'm going to make a larger batch to make sure to have some around when snack cravings hit. *INDUCTION FRIENDLY*

4 STARS
1 serving of 10 crackers
1.4 net carbs per serving

1/3 cup shredded parmesan cheese
1/4 tsp dried dill weed
dash of salt (optional as parmesan cheese is salty on it's own)


Mix parmesan, dill and salt together.  Remove the turntable from your microwave and line with parchment paper.  I used a mini cookie cutter to form the crackers.  If you don't have one, just try to find some sort of small circular or square ring.  Lightly press some of the parmesan mixture into the mold, forming the crackers onto the parchment paper.  Put your turntable back into your microwave with the crackers formed on it.  Microwave until crisp but not burnt.  Forty seconds was perfect for my microwave but times will vary according to your specific microwave.

Sausage Stuffed Jalapeno Poppers

Sausage Stuffed Jalapenos

Oh yes I did!  Bacon wrapped jalapeno poppers are SOOOO yesterday.  It's all about the sausage stuffed jalapenos!  Alright, I'm totally kidding because bacon is food from the Gods, like seriously.  However, these sausage jalapenos are amazing and one of the joys of being a low carber!  Sausage and 2 kinds of cheese AND you lose weight?!  Sign me up for that.  Oh wait, I'm already doing that crazy lifestyle.  These are rated 5 stars on allrecipes.com and I have to agree.  5 stars all the way.  Oh and WEAR GLOVES when working with jalapenos!  I made that mistake once years ago and trust me, it is not a mistake you make twice. *INDUCTION FRIENDLY*

5 STARS
6 servings
4 net carbs per serving

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

Preheat oven to 425 degrees.  Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.  In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish.  Bake 20 minutes in the preheated oven, until bubbly and lightly browned.


***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water.  This helps soften to bake better and removes some heat.***

Lemon Cucumber Spa-Water Popsicle

Lemon Cucumber Spa Water Pops

Oh wow, oh wow, oh wow!  Cucumber and lemon together is oh so refreshing.  Put that on a popsicle stick and you have some magic right there.  A big thank you to Family Fresh Cooking for the recipe.  I've made a couple of popsicle recipes lately but they are always heavy cream based.  Not that creamsicles aren't fabulous, but these melon cucumber pops are just so refreshing and relaxing feeling.  I added just a little Splenda, not enough to make these overly sweet but enough to take the edge off the lemon.  If you can't go to the spa, have the spa come to you with one of these refreshing treats! *INDUCTION FRIENDLY*
-UPDATE- My father (also a low carber!) would like to add that these are amazing with a little cayenne thrown in.  Nothing like the cool of cucumber and the kick of cayenne.  Try it if you dare...

5 STARS
4 servings
2.6 net carbs per serving

1/2 cucumber
juice of one lemon
1 TBSP Splenda
1/2 cup water
1 cup ice


First thing first is to de-seed the cucumber.  Cut the cucumber in fourths, length wise.  It should now resemble pickle spears.  Gently cut down the point of each spear, cutting off the seeds.  Coarsely chop the cucumber.  Throw the de-seeded cucumber along with everything else in a blender and gently blend, just enough to break up ice and chop the cucumber, and form a slush (make a slush before putting into mold helps to distribute the cucumber within the popsicle.  Pour into molds.  Freeze for at least 3 hours.