Everything Brussel Sprouts

2 lbs. Brussels sprouts (I get the big bag from Costco)

4 T. olive oil

2 tablespoons everything bagel seasoning

Preheat your oven to 400. Trim the ends off of the sprouts. Cut in half or quarters if they are really big. Line a baking sheet with parchment and spread sprouts on sheet. Drizzle with olive oil and toss to coat. Bake for 12 minutes. Remove sheet from oven and sprinkle the everything seasoning over the sprouts. Return to the oven and bake for another 12-15 minutes or until tender and crispy. Serve immediately.

Radish Home "Fries"

1 lb. radishes, washed and trimmed

1 small onion, diced

2 T. butter

1 T. oil

salt and pepper to taste

Cut radishes into small cubes. Heat butter and oil in skillet. Add radishes and cover pan. Cook until almost soft. Add onions. Continue to cook uncovered over medium heat until nicely browned, stirring frequently. Season with salt and pepper.

Makes 4 servings. I double or triple this recipe.

Greek Vegetable Salad

1 cucumber, chopped (peeled if you prefer)

1 large tomato, chopped

1 green pepper, chopped

4 green onions, chopped

20 greek olives

1/2 cup feta cheese

Dressing:

1/3 cup olive oil

3 T. cider vinegar

1 t. salt

1 t. oregano

1/2 t. sugar

Combine veggies in serving bowl. In a small bowl or jar, mix dressing ingredients. Drizzle over salad and toss to coat. 

Creamy Cucumber Salad

1-3 cucumbers (depending on size)

1/3 cup sour cream

3 T. mayo

1 t. minced garlic

2 T. fresh dill (or 1 T. dried)

dash of lemon juice

salt and pepper to taste

Peel cucumbers, if desired. Mix all ingredients except cucumbers. Toss cucumbers with dressing. Cover and chill until serving time. If making ahead, keep cucumbers and dressing separate until about an hour before serving.

Meatloaf

2 lbs. ground beef

1 1/2 T. soy sauce

1 1/2 T. Worcestershire sauce

1 T. onion powder

1 T. dried parsley

1 t. black pepper

1 T. garlic, minced

2 eggs

1/2 c. Parmesan cheese (powder)

1/4 cup bacon pieces (or chopped raw bacon)

Preheat oven to 350. Mix all ingredients together in a large bowl. Form into loaf and put into a foil lined 9x13 baking dish. Bake uncovered for 1 hour or until middle reaches 160 degrees. Let rest 10 minutes then slice.

Serves 6. I multiply this recipe by 1.5

Optional - Put a cup of shredded mozzarella cheese in the center of the loaf. This will increase cook time.

Seoul Chicken

8 chicken thighs, skin on

5 T. soy sauce

1/4 cup Splenda (sugar or substitute of your choice)

1/4 t. pepper

1 T. garlic, minced

1 T. sesame oil

5 T. water

1/4 cup green onion, chopped (optional)

Mix all ingredients, except chicken, in a gallon zip bag. Add chicken and knead to coat all the pieces. Marinate for an hour or longer. Arrange thighs on baking tray skin side up. Bake at 425 for 35-40 min.

Low Carb Crispy Chicken

6 chicken breasts

1/2 cup mayo

2 cups pork rinds, crushed fine

1 t. Italian seasoning

Preheat oven to 350. Grease or line shallow baking dish. Mix pork rinds and seasoning in small container. Coat chicken with mayo and dredge in pork rind mixture. Place chicken in pan and cook for 30 min or until juices run clear.

Optional - Bake elevated on rack if you want it extra crispy.

From Candy Kunesh

Green Chicken

2-3 lbs. boneless, skinless chicken

1 can green chiles

1 jar Salsa Verde (Herdez)

8 oz. cream cheese

seasonings of your choice: onion powder, garlic powder, cumin, cayenne, and pepper to sprinkle on chicken.

Place all ingredients in the crockpot on low for 6 hours or high for 4 hours. 

Optional: If you want, wait to put in the cream cheese for the last hour.

Low Carb Boneless Hot Wings

1 lb. Boneless, Skinless Chicken Breast
1 1/2 Cups Crushed Pork Rinds
1/2 Cup Parmesan Cheese – Grated
1/2 tsp. Garlic Powder
3/4 Cup Buffalo Wing Sauce
2 Tbs. Butter
Oil

Trim excess fat off chicken breast and cut into large chunks.

In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.

Heat an inch of oil over medium-high heat. Press the chicken chunks firmly into the breading mixture, coating both sides. Drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides – About 3 minutes each side. After removing chicken from oil, allow to cool on a paper towel to soak up excess grease.

Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.

Prep Time – 30
Minutes Cook Time – 30 Minutes
Makes 4 Servings
Per Serving:
Calories – 350
Protein – 40 g
Carbs – 0.5 net g
Fat – 15 g

From: http://peaceloveandlowcarb.com/2012/01/zero-carb-boneless-buffalo-wings.html

Low Carb Flax Muffin in a Mug

1/4 cup flax meal 
1/2 teaspoon baking powder
1 T. Splenda or equivalent of sweetener
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or coconut oil

Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix. Microwave 1 minute. 

Optional: Leave out cinnamon to make plain or add other spices/cheese for different flavors.

Serving Size: 1 

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs.