Pork Tenderloin Barbecue!
Pork tenderloin marinated in Scott's barbecue sauce and fresh garlic

Red Cabbage Cole Slaw (Atkin's for Life):

1 head of red cabbage, cored and sliced thinly
Whisk together 3/4 c. mayonnaise, 1/2 c. sour cream, 1 tsp. celery seed, 2 T. cider vinegar, 2 pkgs. Splenda, 1 tsp. salt (if desired). In a large bowl, combine the cabbage and the dressing. Cover and refrigerate at least 30 min. to blend flavors

Sausage, Egg, and Cheese quiche deliciousness!


Not a new recipe, but adapted for Atkins Induction...and it's delicious.

3 large eggs
1 pound mild sausage *
1/2 c. grated cheddar cheese
1/3 c. heavy cream diluted with 1/3 water
Salt, freshly- ground pepper, red pepper flakes to taste

Preheat oven to 350 degrees (if using glass pan)
Crumble the sausage into a frying pan on medium. Cook and drain the sausage. Whisk eggs with cream and seasonings. Spray a baking dish or pie pan (I like a pretty ceramic quiche pan) with Pam. Lay sausage in the bottom of the pan, sprinkle the cheese on top of it evenly. Then pour the egg-cream mixture over it evenly. Bake at 350 degrees 30-40 minutes in glass or ceramic dish. If you're using metal, 375 degrees.

Let it cool a few minutes before you slice into servings. Makes 4 - 6 servings.

Everybody loves this as a breakfast / brunch dish. If it's brunch, serve with a green salad, grilled or steamed asparagus, a thick slice of tomato.

*Bacon and Ham variation:

Cook and drain 6-8 slices of bacon. Crumble into the bottom of the baking pan and add 4-6 slices of deli ham, chopped or shredded instead of sausage. You may want to omit the salt; the bacon, deli ham and cheese may be enough.
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Cauliflower Bacon Potato Salad:

1 head cauliflower, broken into florets and steamed until soft, but not
"mushy"
1/2 c. mayonnaise
1/4 c. sour cream
3 T. white vinegar (add a packet of Splenda if you like a sweeter dressing)
8 slices of bacon, cooked and drained
3 ribs of celery finely chopped
1/4 c. chopped parsley (or chopped green onion tops if you like the flavor...or use both parsley and scallion tops)
Salt, freshly ground pepper to taste

Whisk the mayonnaise, sour cream, vinegar, salt and pepper together in a small bowl. Add dressing to cauliflower florets. Add celery. Break the bacon into pieces and add bacon and parsley (or scallions). Chill for at least half an hour. If you make this a day ahead of serving, reserve the bacon and parsley to add near desired serving time.

Deviled Eggs

Hard-boiled eggs, peeled under cold, running water
mayonnaise
2 tsp. vinegar
1/2 pack Splenda
1 T. celery seed
salt, coarse ground pepper

Halve the peeled eggs. Remove yolks, mash them fine (I use a fork or a potato masher) and add remaining ingredientsand mix. I wish I liked dill pickles, but I don't, so the Splenda and vinegar give me the taste of sweet relish. Garnish with paprika and/or finely chopped scallion tops or chives.
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I'm using half of the breast of a rotisserie chicken, 6 or 8 stalks of fresh, tiny asparagus and a mixture of 1/4 c. mayonnaise and 2 T. ranch dressing, pepper to taste. (Reserve a little of the mayonnaise/ranch mixture for topping the cassarole)

Microwave the asparagus until slightly cooked. Then mix the chicken breast, diced into large pieces, with the mayonnaise, pepper and ranch mixture. Put the chicken pieces in the bottom of a small casserole dish sprayed with Pam and layer with asparagus spears. Top with the reserved mayonnaise mixture and heat at 350 degrees until it's hot and bubbly.

Sprinkle lots of cheddar cheese on top before baking to make it extra-yummy.
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"Bacon and onions!"

So, browned onions, lightly cooked bacon. Push those to the edge of the skillet. Turn skillet on high, sear the liver, flip, sear. Check for doneness. I like well cooked meat. Some like pink on the inside, some red. Some like seared outsides and blood juices inside, dripping.

*Sandyfanny's note: My mom used to soak liver (whether she was cooking beef liver or chicken livers) in milk in the refrigerator for a while before she cooked it. I'd also suggest patting it dry lightly before frying it.

Chewy posted this listing of web sites for low carb cooking:




http://www.genaw.com/lowcarb/cheese_crisp.html

http://blog.yourlighterside.com/2009...uliflower.html

http://blog.yourlighterside.com/2009...ka-oopsie.html

http://www.marksdailyapple.com/how-t...our-own-jerky/

http://forum.lowcarber.org/showthread.php?t=224312

http://forum.lowcarber.org/forumdisplay.php?f=41

Thanks, Chewy, for posting!

Meatloaf

I make my meat loaf with 1.5 lbs of ground chuck, 1.5 lbs ground turkey, 1 egg, 1/4 cup chopped green pepper, 2 tbsp chopped onion, and 1/4 cup crumbled pork rinds.

Form four 3/4 lb mini loafs, bake in the oven at 375 degrees, for about 40 mins.

Roasted cauliflower

Put florets in a bowl, lightly add olive oil until they are coated, sprinkle in parmesan cheese, place in a oven safe pan, bake in the oven at 375 degrees for about 15 mins or until lightly browned (checking them every 5 mins to turn them).

Breaded Pork Chops

Thin cut boneless pork chops dipped in egg (I use egg beaters), then dipped into crumbled pork rinds. Place on a greased (I use Pam) cookie sheet and bake in the oven at 375 degrees for 28 mins.

Steam broccoli, sprinkle with grated cheddar cheese and a little salt and pepper.

Simona's Quick Fix Cheesecake

2tbsp of room-temperature cream cheese
Splenda to taste
A few tablespoons of whipped cream (already whipped) or Cool Whip
*I'd add a drop or two of vanilla because I like it, but it's not in the recipe

The whipped cream lightens it so you have a nice mouth-feel - the taste is that of cheesecake. Yummy!

I haven't tried these; they sound really good and might make great desserts for "company" or special dinners.


http://www.hsn.com/suzanne-somers-re...a.aspx?&ccm=qc

http://www.bigoven.com/165982-Cheese...ke-recipe.html

Eggplant Veggie Chips


This recipe is from the site:

http://www.marksdailyapple.com/snack...primal-snacks/

Ingredients:
1 large, ripe eggplant
2 eggs
2 cups cheese
Method:
Cut ends from eggplant and shred in a food processor. Mix shredded eggplant with egg and cheese. Lump mixture onto a pre-greased cookie shape and smooth out to make 6 8″ circles. Bake at 450 degrees F in a pre-heated oven for 12 minutes. Loosen and flip the circles. Bake on other side for a further five minutes. Once cooked, remove from oven and cut rounds into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. Once dried, sprinkle with popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately or store for up to one week in an airtight Ziploc bag.

Cauliflower and Parmesan Gratin

2 heads Cauliflower
4 Tablespoons Butter
4 ounces, weight Cream Cheese
½ cups Sour Cream
¾ cups Parmesan Cheese, Grated
4 dashes Tabasco Sauce
Salt To Taste
Preparation Instructions
Bring 4 quarts of heavily salted water to a boil. In the meantime, quarter and core the cauliflower and break into large florets. Add the florets to the boiling water and cook for approximately 20 minutes or until the cauliflower is fork-tender. Drain well. Transfer drained cauliflower to a mixing bowl and add the butter, cream cheese and the sour cream. Beat with an electric mixer or use a potato masher to incorporate all the ingredients together. Add ½ cup of the parmesan cheese and mix well. Add Tabasco and salt to taste. Remove the mixture to a greased casserole dish and top with the remaining cheese. Cover with foil and bake in a 350-degree oven for 25 minutes. Remove foil and continue baking for another 20 minutes or until the cheese has browned nicely on top.

(from the "Potluck" thread")