Low-Carb Recipes: Spinach and Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and chopped1 (10 ounce) package frozen chopped spinach, thawed and drained1 cup mayonnaise1 cup grated Parmesan cheese2 1/2 cups shredded Monterey Jack cheesePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes. Amount Per Serving  Calories: 559 | Total Fat: 48.4g | Cholesterol: 71mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 559

Total Fat: 48.4gCholesterol: 71mgSodium: 1147mgTotal Carbs: 11.1g    Dietary Fiber: 3.7gProtein: 22.3g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Low-Carb Chocolate Swirl Cheesecake | Submitted By: Syd

1 cup low-carb chocolate cookie crumbs1/4 cup butter, melted3 tablespoons SPLENDA® Granular1/2 cup finely chopped macadamia nuts, pecans, or almonds3 eggs, separated3 (8 ounce) packages cream cheese, at room temperature1 cup sour cream1 cup SPLENDA® Granular2 tablespoons low-carbohydrate baking flour substitute6 ounces low-carbohydrate, dark chocolate, melted3 ounces low-carbohydrate, dark chocolate, melted3 tablespoons finely chopped macadamia nuts, pecans, or almondsCombine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C) In a large bowl, whip egg whites until stiff but not dry. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake. Amount Per Serving  Calories: 381 | Total Fat: 34.5g | Cholesterol: 104mg Powered by ESHA Nutrient Database

Low-Carb Chocolate Swirl Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 381

Total Fat: 34.5gCholesterol: 104mgSodium: 230mgTotal Carbs: 9g    Dietary Fiber: 3.1gProtein: 8.3g VIEW DETAILED NUTRITION
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Low-Carb Recipes: Rempel Family Meatloaf | Submitted By: Connie Rempel

1 1/2 pounds lean ground beef1/2 cup crushed buttery round crackers3/4 cup shredded Cheddar cheese1 (1 ounce) package dry onion soup mix2 eggs, beaten1/4 cup ketchup2 tablespoons steak saucePreheat oven to 350 degrees F (175 degrees C). Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes. Amount Per Serving  Calories: 360 | Total Fat: 23.5g | Cholesterol: 152mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 23.5gCholesterol: 152mgSodium: 803mgTotal Carbs: 9.5g    Dietary Fiber: 0.5gProtein: 26.8g VIEW DETAILED NUTRITION
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Low-Carb Recipes: Smothered Pork Chops | Submitted By: Jana Hart

1 onion, chopped4 cloves crushed garlic6 (3/4 inch) thick pork chops1/2 cup water1/3 cup all-purpose flour1 (14.5 ounce) can fat-free chicken broth1 tablespoon browning sauceSaute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil. Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender. Amount Per Serving  Calories: 187 | Total Fat: 5.2g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 187

Total Fat: 5.2gCholesterol: 59mgSodium: 176mgTotal Carbs: 7.8g    Dietary Fiber: 0.5gProtein: 25.8g VIEW DETAILED NUTRITION
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Low-Carb Recipes: Chicken Marsala II | Submitted By: CMITCHEL97

1/4 cup butter, divided2 cups sliced fresh mushrooms1/4 cup all-purpose flour1/2 teaspoon garlic powder1/4 teaspoon ground black pepper1/2 teaspoon salt1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces2 slices bacon, diced1/4 cup cold water1 teaspoon cornstarch1/2 cup dry Marsala wineMelt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve. Amount Per Serving  Calories: 305 | Total Fat: 15.5g | Cholesterol: 106mg

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Low-Carb Recipes: Easy Alfredo Sauce II | Submitted By: MOMMYD

1/2 cup butter, room temperature3/4 cup grated Parmesan cheese1 cup heavy creamIn a medium bowl, beat butter and Parmesan with an electric mixer until fluffy. Add cream, a little at a time, until mixture resembles softly scrambled eggs. Toss with hot pasta to serve. Amount Per Serving  Calories: 247 | Total Fat: 25.3g | Cholesterol: 79mg

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Low-Carb Recipes: Giblet Gravy I | Submitted By: Mary48

1 giblets from a turkey1/2 teaspoon salt1/2 teaspoon ground black pepper1 cube chicken bouillon1 stalk celery, halved1/4 yellow onion1 quart water2 (14.5 ounce) cans chicken broth4 hard-cooked eggs2 tablespoons cornstarch1/2 cup milkIn a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth). Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low. Amount Per Serving  Calories: 70 | Total Fat: 3g | Cholesterol: 131mg

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