Let's share some Low Carb recipes

Can i use hard water instead in this recipe? I only have hard water!

 

One of my favorites that is ridiculous good...

Mexican salad

Lettuce chopped (small amount)
Browned Hamburger or Chicken with Chili Powder added to taste
Sour Cream
Shreaded Mexican Cheese
Jalaphenos
Black Olives
Taco Sauce

Just put bottom layer of lettuce and pile up the toppings as you wish. Limit the lettuce but the rest is fine and you can load up on this stuff. Awesome.


Also, try hamburger cooked in French Onion soup. Tasty as hell.
Basically brown hamburger patties, remove fat and boil in French Onion soup for about 15 mins. Good with green beans.

 

Strawberry Whip

3-8oz cartons lite whipping cream
1/2 C Splenda
3-4 Tbsps Vanilla
1 Pkg Sugar free Jello

Pour 2 cartons whipping cream in high-sided bowl. Whip on high until it starts to form peaks. Add Splenda, Vanilla, and Jello. Whip until it's fairly stiff, then slowly add 3rd carton of whipping cream while continuing to beat. Whip until it is of a consistinsy of mousse. Chill and enjoy !

You can use any flavor sugar free jello with this. My favorites are strawberry, strawberry-kiwi, and lime.

 

One of the parents from school brought me a piece of low carb cheesecake tonight. It actually was good!! 2 g a slice.

 

Coops, was the cheesecake homemade or store bought?

I'm thinking of making the pizza quiche again tonight. i'm telling ya, it was really good and it's simple. It has to be, if i'm making it.

 

Wow that's a lot of Splenda!

 

i had eggs this morning, cooked using D'lo

 

LORI'S SNICKERDOODLES

1/2 cup butter, softened
1 1/2 cups ground almonds
1 cup granulated Splenda
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda (liquid cannot be substituted)
1 teaspoon cinnamon

In a medium bowl, beat butter on medium-high for about 30 seconds. Add about half the ground almonds, the 1 cup Splenda (or the liquid Splenda), the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24-30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet. Bake at 350º 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack or double layer of paper towels; cool.

Makes 24-30 small cookies


These were super yummy!

For 24 cookies, it's ~2g carbs per cookie. If you have liquid splenda (which I used for the main part of the sweetener - not the 2T it specifies at the end - that does have to be granular), it drops to about 1g per cookie!

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Homemade....she's bringing me the recipe then I'll share it with you. She's also bringing me a fudge recipe.